Confessions of a Soap Foodie
We’ve talked about adding milk and herbs to soap, but what about vegetables and fruit? Perhaps you add a few other foods, as well.
In my soapmaking adventures, I’ve added many. Cucumber is a mainstay; it’s cooling effect a real favorite for myself and others. Others I’ve used include, in no particular order: strawberries, blueberries, pineapple, zucchini (and who doesn’t need another way to use zucchini?), tomatoes, apples, egg yolks, and pumpkin. As if that’s not enough, I’ve got pureed carrots in my freezer at this very moment, just waiting their turn.
Why do I add them? I add them for a few different reasons, such as the texture they add, the “good stuff” in the food, and even as a marketing tool. If it adds a cleansing or cosmetic feature to my soap, it’s fair game. Medical claims, of course, are off-limits. The color they add is sometimes a plus, but not always.
Let’s take, for example, the cucumber soap I spoke of previously. I prefer to scoop out the seeds, but leave the rest intact, and find that the specks of peel lend a lovely effect to the soap, as well as making it feel fresh and clean. Soap is even more delightful with cukes.
Are you a fan of adding foods to your soap? What do you add, and why?