Korean Food, Baking, DIY's & So Much More!

Noni Lavender Multi-Purpose Salve


When we first moved to St. Croix, though I noticed the abundance of tropical flora and fauna, I also noticed the wild noni trees that were growing everywhere.  With very little effort, I was told these “pain killer trees” flourished.  As the curious cat that I am {J is convinced that I am one}, I plucked some fruit off the shrubby little trees and asked some locals about them.  I discovered that it’s hailed as an adaptogen and that islanders have been using it for homeopathic remedies for ages.  It’s probably faster to note what it’s not used for as its benefits are plenty.

Before going on further however, I would like to point out that it smells of blue cheese and doesn’t have a taste to write home about either but never fear!  I have remedied this.  Today, I’m milking the ripe fruit and blending it with organic lavender essential oil for not only its pleasant masking scent but for its own benefits.  The locals in St. Croix have shared with me that they use the pulp for everything from sunburns to arthritic aches and boast of its many therapeutic qualities.  Apparently, they don’t call it the pain tree for nothing.  I’ve even heard of folks using it to boost their immunity to prevent colds/flu.  Perhaps it’s due to its myriad of phytonutrients, potassium and antioxidants.  All I know is that J has been just loving it as a massage lotion and my skin has been glowing since I’ve used it.

Today, I’m showing you just how easy it is to whip up this multi-purpose salve at home.  It’s a simple DIY that only calls for a few ingredients.  With the kiss of lavender {or any of your choice}, the finished product yields a nice smell that is enjoyable to use.  What I love about this salve the most is that it’s lightweight and isn’t greasy.  It mimics a water based product despite having a base carrier oil of homemade coconut.  You could also experiment with arnica, eucalyptus, rosemary, ginger, turmeric or peppermint.  Since it contains raw noni juice, I highly recommend storing this salve in the refrigerator.  Though it hardens {just like plain coconut oil}, it melts instantly on contact.  A little bit goes a long way which is particularly nice since I saw a 4 oz jar of noni salve at a local boutique for $28.  Better yet, this salve can also act as a hair treatment, scar/sting/bite ointment and lotion as well.

5.0 from 1 reviews
Noni Lavender Multi-Purpose Salve
Cook time
Total time
Serves: 4-6 oz
  • 2 tb raw noni juice
  • ½ c cold pressed coconut oil + 2 noni leaves
  • 1 tb organic beeswax
  • 5 drops lavender essential oil
  1. Obtain a soft, ripe noni fruit and press out the juice. Set aside.
  2. Steep the torn noni leaves in the warm {not hot} coconut oil for 15-30 minutes. Muddle the leaves to release more of its oils. Strain and set aside.
  3. Melt the beeswax.
  4. Combine the juice, coconut/essential oils and beeswax. Heat the mixture if needed. Heat in short bursts, just until it melts as to not destroy the integrity of the ingredients.
  5. Whisk to aerate and emulsify. As it cools, it will thicken.
  6. Pour into a 4-6 oz container when it is still thin and warm. Cool and refrigerate {to extend the shelf life}.

Don’t have fresh noni? Try these:
Noni Powder: http://amzn.to/2ckJXfn
Noni Extract: http://amzn.to/2cLfOVe

Korean BBQ Chicken Wings


Koreans are really big on both barbecue and crispy chicken wings so it only felt natural to marry the two.  Today’s recipe feature baked wings that despite never touching a fryer, come out juicy and crisp.  They get glazed in a syrupy Korean barbecue sauce that is savory, salty, sweet and delicious.  The sauce is simple and versatile.  You can use it as a dipping sauce, apply it to more traditional recipes as a marinade for galbi or even in special ways like for Korean bbq jerky. It’s safe to say, if you enjoy Korean barbecue and crispy wings, this is the recipe for you.

The secret lies in the 2-step method for achieving a bronzed and crunchy exterior while preserving the juicy tender meat interior.  Be mindful not to overcook these guys since the broil method can go from crisp to blackened if you’re not careful.  Other than that, it’s an easy recipe that doesn’t involve bubbling cauldrons of oil or makes your entire home smell like a fryer.  Clean up is minimal and if you’re like me, you can enjoy ripping-and-dipping with the leftover sauce which also makes a great marinade for chicken later, if you so please.

Korean BBQ Chicken Wings
Cook time
Total time
Serves: 1-2 dozen
  • 1-2 dozen chicken wings
  • ¼ c soy/tamari
  • 3 tb sugar
  • ½ tb sesame oil
  • ¼ c grated fuji apple/Asian pear
  • 2-3 cloves of garlic
  • 1" piece of ginger
  • Sesame seed and scallion garnish
  1. In a pot, cover your chicken with water and bring it to a rolling boil with a light pinch of salt.
  2. Drain and blot each piece well. The drier the chicken, the better it will crisp up.
  3. For the sauce, combine the soy/tamari, sugar, sesame oil, apple/pear and grated garlic and ginger. Bring this sauce to a bubble and reduce by half. Remember that it will continue to thicken as it cools.
  4. In a single layer, broil your chicken for 15-30 minutes. Keep your eye on them as each broiler is different. Rotate each piece half way through. It is ready when it's golden brown.
  5. In a bowl, combine your chicken and sauce, reserving about a ¼ of it for dipping later.
  6. Garnish with your desired toppings from scallions, sesame seeds, red pepper flakes, crushed nuts, etc.
  7. Serve with rice or pickled radish.


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