1. ​Immune Support: Lilac's antioxidants bolster the immune system by safeguarding immune cells, potentially enhancing their function, and aiding in the body's defense against infections and illnesses.
2. Antioxidant Protection: Abundant in flavonoids and polyphenols, lilacs combat harmful free radicals, mitigating oxidative stress and potentially reducing the risk of chronic ailments such as heart disease, cancer, and diabetes.
3. Stress Relief: Renowned for its calming fragrance, lilacs offer stress relief and mood improvement. Lilac essential oil or absolute is utilized in aromatherapy to induce relaxation, diminish anxiety, and uplift mood.
4. Skin Health: Packed with vitamin C and antioxidants, lilacs protect the skin from various environmental stressors, stimulate collagen production, and aid in skin repair, contributing to overall skin health.
5. Anti-inflammatory Effects: Certain lilac compounds exhibit anti-inflammatory properties, which may alleviate conditions like arthritis, asthma, and inflammatory bowel disease by reducing inflammation in the body.
6. Respiratory Benefits: In traditional medicine, lilacs have been utilized to address respiratory issues like coughs and congestion. Lilacs' anti-inflammatory and antimicrobial properties may soothe respiratory symptoms and promote lung health.

• Fresh lilac flowers and leaves
• Carrier oil (such as coconut oil or olive oil)

1. Place petals of the lilacs in a glass jar.
2. Pour the carrier oil over the lilacs until they are fully submerged.
3. Seal the jar and store it in a cool, dark place for 2-4 weeks to allow the infusion to develop.
4. After the infusion period, strain out the flowers and leaves from the oil.

1. Preheat oven to 425.
2. Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
3. Prepare egg wash by lightly beating together the egg and the water, set aside.
4. On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
5. Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
6. Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
7. Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
8. In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.

INGREDIENTS

1 1/2 cup finely ground oats

1/3 cup coconut oil

2 tbsp ground cinnamon

1 tsp 100% pure lanolin (optional)

4 tbsp castor oil (or sweet almond oil)

1/3 cup brown sugar

DIRECTIONS

In a medium size bowl combine ground oats, cinnamon, and brown sugar. In a smal, microwave safe, bowl combine coconut oil, lanolin, and castor oil. Microwave for 20-30 seconds at a time until coconut oil is melted. Stir oils and pour on to oats, and mix thoroughly to combine. Spoon mixture into airtight container. I put ours in a wide mouth pint size jar.