This Weeks Goodies  

Pictured, self heal (purple flower), pineapple weed (daisy look a-like) and st. johns wort

It is time to start harvesting these items.  Take a nature walk and start picking.  You can infuse these in oil, make a tincture or dry them for later use.

Never pick anything that has been sprayed

St. Johns Wort is in the far right paper bag

This Weeks Wellness Box: Collard greens, lettuce, spinach,kale, mustard greens, garlic scallions, celery, onions, radish, wild greens mix, tea mixes,  sage, nettle, lemon balm, self heal, pineapple weed, st. johns wort

Self Heal: http://onlineathens.com/stories/071011/liv_854927721.shtml

The common name "self-heal" derives from the use of some species to treat a range of minor disorders. It is reported to have an antiseptic and antibacterial effect, and to be particularly good in cases of food poisoning. Highly revered herbalist Keewaydinoquay used self-heal to pull heavy metals out of the body.  On the physical body it acts as an astringent, anti-inflammatory, antipyretic, mild antiseptic, detoxifier, diuretic, haemostatic and vulnerary (a substance used to help heal external wounds). Its astringent and anti-inflammatory properties help as a gargle for sore throats and as a mouthwash for mouth ulcers and bleeding gums.A tea, diluted tincture or fresh plant poultice is effective topically to stop bleeding from cuts or wounds, reduce swelling from insect bites, and to reduce the swelling from varicose veins, hemorrhoids and eye inflammations (sties, conjunctivitis). Self-heal can be used internally and externally to help dissolve nodules in the neck (such as goiter), lymphomas (fatty tumors).

You can make a tea, tincture or an infused oil.  

Mayweed:  Make a warm cup of tea with this one.   Known as wild chamomile, it is not a true chamomile, but it does have similar properties.

St. Johns Wort:   The unique therapeutic benefits of St. John's wort may not appear for several weeks, and the remedy must be used for at least a few months to produce lasting effects. This medicinal herb is prescribed for mild to moderate depression and anxiety and is also applied externally to heal wounds and reduce inflammation.

In natural medicine, the herb St. John's wort is considered to be the psychological counterpart of arnica, which alleviates physical pain. The benefits can temper emotional discomfort, lift depression and calm the nerves.

St. John's wort is also very similar to some types of antidepressant medications. It's believed to raise the concentration of serotonin in the brain and enhance its activity. This neurotransmitter (or chemical nerve messenger) helps to regulate mood. You can also make a tea from this medicinal herb and is known to relax and soothe the psyche without causing sleepiness or addiction.

St. Johns Wort Infused Oil.  Use for injuries. 

8 oz jar

St. Johns Wort

Olive Oil

Place herbs jar, fill the jar to the top with olive oil.  Place in the sun for 6 weeks.  Shake daily

Strain and enjoy! 

Lemon Balm:  Is the elixir of life, it sweetens the spirit, powerfully chases away melancholy and it strengthen's the brain.  It calms the nervous and digestive systems.  

Culinary:  http://3squaresproduce.com/recipes/item/8-lemonbalmrecipes

Lemon Balm Herbal Butter: 

1/4 cup finely minced lemon balm

2 tablespoons, finely chopped thyme

1 cup of organic butter 

1/4 tsp. pepper

1/2 tsp garlic granules

Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use on roasted meats, rice, vegetables and bread.  

Lemon Balm Sun Tea 

2 tablespoons of fresh leaves for each cup water

Place lemon balm and cool water in covered jar in the sun for a few hours

Strain add honey and, or lemon

Add mint for a refreshing lemony mint tea

Lemon Balm Roasted Chicken: 

Roasted Lemon Balm Chicken

Handful of fresh lemon balm leaves, stems removed 
1/4 cup or so of fresh sage leaves 
1/4 cup (1/2 stick) organic butter softened 
Salt and pepper, to taste 
1 large roasting chicken 
4 minced garlic cloves or 6 garlic scallions
2 tablespoons olive oil

Preheat oven to 350

Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, minced garlic and/or garlic scallions, salt, and pepper.

Rinse chicken and pat dry. Loosen the skin in several places and insert the herbal butter underneath. Rub chicken with salt and pepper.  

Insert the remaining herb sprigs into the cavity of the chicken.

Place breast-side-down in a roasting pan. Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer.

Makes 4 to 6 servings

Lemon Balm Cordial 

From Adele Dawson’s Herbs, Partners in Life:  “A fine home-made liqueur can be made by taking two handfuls of crushed Melissa leaves, putting them in a glass jar or crock, pouring over them a fifth of vodka, three-quarters of a cup of honey, and a grated lemon peel.  Shake well and let stand for a week.  Strain, bottle, and wait an additional three weeks before using.

Lemon Balm Infused Vinegar

 Make sure you use a plastic lid with your vinegar/not metal

I like to use organic raw apple cider vinegar, but you can start with any vinegar you like.

Thoroughly clean about two cups of fresh lemon balm.

Allow them to dry, or gently dry them with a hair dryer set on cool.

Lightly crush the herbs with your hands, and place them in a clean jar.

Cover with vinegar that has been warmed almost to a boil, screw on the lid, and shake. Place the jar in a cool, dark place.

Shake every day, and then turn the jar upside down.

After one to two weeks, strain the vinegar through a coffee filter, and pour into sterilized glass bottles. Place a sprig or two of fresh herbs in the bottle, and screw on the top or insert a tight cork.

As long as herbal vinegar's are protected from light, they will keep for up to a year. 

Lemon Balm Tincture:

To make a tincture, you will need a 1 quart canning jar, lemon balm herb, 2 cups of either vodka, gin or brandy and 1 cup water. The liquid acts as the menstrum and will preserve the tincture for up to 5 years.

Sterilize the jar.

Fill the jar half way with the lemon balm herb.

Pour the 2 cups of alcohol over the herb until it comes up over the top of the herb.

Next, pour the 1 cup of water into the jar.

Shake well.

Leave in a warm place for 4 weeks. Shake it every day or so.

If after a few days, the herb is not still fully immersed, add a touch more water. Herb needs to stay totally submerged under the liquid for the 4 weeks.

After 4 weeks strain out the herb.

Place tincture in a dark bottle, and label with herb and date.

Take 20 drops of tincture in juice, warm water, or tea  3-4  times a day. Do not take it for more than 2 weeks at a time. Give your body a rest, and take it again for 2 weeks if necessary. If the condition persists, contact your health care provider or herbalist.

If you don’t want the alcohol of a tincture, you can use vegetable glycerin or honey to make a glycerite.

The formula for making the glycerite is the same as a tincture. Follow the above steps, and replace the vodka with either the vegetable glycerin or honey. Allow the 6 weeks and then strain. Dosage is 1/4 tsp. 3 – 4 times a day.

Lemon balm should be avoided by those on hypothyroid medication as it is believed that the herb inhibits the absorption of this medicine.

Pictured Lemon Balm

Wild Food Mix: Use as a stir-fry, omelet or a frittata:   Sweet cicely leaves, dandelion leaves, yellow dock leaves and plantain.  

Sweet cicely appears to have been used medicinally since Roman times. Today, it is used exclusively in cooking.  An infusion of the herb was once recommended for flatulence and coughs, and it was an ingredient of wound healing ointments.   The sugary tasting leaves have an anise-like taste, and they are traditionally cooked with tart fruits, such as rhubarb and gooseberries and used to flavor fruit salads and fruit pies.  The fresh leaves impart their own sweetness and are, therefor e helpful for diabetics and those on low-sugar diets.   Sweet cicely has been long appreciated in Europe for the sweet anise flavor of its young shoots, leaves, and fruits, sweet cicely has yet to make many inroads into American cooking. 

Leaves may be harvested from early spring to early fall; they are best used raw, as they lose most of their scent and flavor when dried.   The leaves sweeten salad dressings, omelets, soups, stews, and vegetable dishes.

Wild Food Frittata:  Serves 2/ Double if you need four servings

This recipe is so easy and satisfying. It can be adapted for just about any edible plants growing in your garden. Of course, any veggie, cheese, herb combination can be substituted as well. 

Ingredients

4 local, organic, free-range eggs
1/2 cup grated organic parmesan, feta, or raw cheddar cheese
2 Tbsp plain organic yogurt
1 bunch of wild greens
1/2 organic onion, thinly sliced
2 cloves organic garlic, crushed or 3 garlic scallions 
Sea salt and fresh cracked organic pepper to taste

Preheat oven to 400°F.

Sauté onions in olive oil using a small cast iron or another oven-safe skillet over medium heat until they become nice and caramelized. Add garlic and cook for another minute. Toss in the nettle leaves and dandelion flowers and sauté with onions and garlic for another minute or two.

In a mixing bowl, whisk together eggs, yogurt, and cheese. Add chopped sun-dried tomatoes, capers, and season with salt and pepper.

Spread veggie mixture evenly on bottom of the skillet. Pour egg mixture into the skillet and gently stir together until the veggies are covered, then allow to cook for a few minutes.

When the egg mixture is about half set, put the whole pan in the oven. Bake for 7-10 minutes, until your frittata is puffy and golden around the edges. Remove the pan from the oven using oven mitts and let stand for several minutes.

Nettle Frittata http://mountainroseblog.com/dandelion-frittata/

More options: http://kimwiney.blogspot.com/2013/04/dandelion-frittata-truly-radical-food.html

Wild Tea Of The Week: Mayweed,chamomile,lemon verbena,lemon balm, lemon verbena and valerian flower tea: 

Wild tea mix

2 to 4 cups of water

Bring water to boil and pour wild tea mix in, turn off burner and steep for 2 to 5 minutes.

 If you would like to have the mix stronger for more health benefits make an infusion. 

Lemon Verbena:  http://www.healthyliving-herbs.co.za/index.php/herb-articles/568-lemon-verbena-aloysia-triphylla-lippia-citriodora

More recipes for lemon verbena: http://oldfashionedliving.com/lemonverbena.html  

Sage:  is a superb aid in the digestion of rich, fatty meat.  It also helps lower cholesterol levels and is a bitter tonic for the liver.  It is an excellent herb for rebuilding vitality and strength during long-term illness.  Sage is a well-known cold and flu fighter.  Because of its astringent, antiseptic, and relaxing action on the mucous membranes, sage is the classic remedy for inflammation of the mouth, throat, and tonsils.  It is one of the best remedies for laryngitis, tonsillitis, and sore throat.  Sage has many more healing qualities, for more information on this herb I suggest getting Rosemary Gladstar's book, Medicinal Herbs, a beginners guide.  

Sage Pesto: 

This is a great recipe for a healthy, healing herb paste.  Sage dominates the flavor of this pungent, strong pesto.  You can use less sage fi you find it overpowering.  If you would like to add more healing nutrients try adding fresh wild herbs such as dandelion greens, chickweed, and plantain.  

Recipe from Rosemary Gladstar's book:  Medicinal Herbs, a beginners guide 

1/2 cup fresh cilantro leaves and stems

1/2 cup parsely

1/4 to 1/2 cup fresh sage leaves, first time making it try the 1/4 cup version and if you would like it stronger than next time add more

3 cloves garlic

3/4 to 1 cup olive oil

1/4 to 1/2 cup sunflower seeds or walnuts or a mix

1/4 cup raw cheese (optional) 

Freshly ground black pepper and sea salt 

To make: 

Combine the herbs, garlic and olive oil in a blender or food processor and pulse until creamy.  Mix in the nuts or seeds and cheese (if using) and salt and pepper ot taste.  

To use: 

Serve on toast or crackers, pasta, steamed grains, omelets, vegetables or organic meat.

Sage Stress Reliever Tea

Handful of fresh sage leaves

Handful of fresh mint or small amount of fresh rosemary

Handful of fresh lemon balm 

These measurements are the playful way to connect with yourself and make tea.  

Gather your ingredinets and listen to what your body is telling you.  If you body says little more or a little less listen to it.  

I would start with about 4 cups of water, bring to boil add herbs turn the stove off and steep for 2 to 5 minutes. 

Enjoy it outdoors or with a loved one. Make sure all electric gadgets are turned off. 

Pictured, Sage and Lemon Balm

Nettle Garlic Buttermilk Biscuits:  Makes 12 - 15 Biscuits

2 cups organic unbleached flour 

1 1/2 tsp. baking powder, aluminium free! 

1/2 tsp. baking soda

1/2 tsp. fine sea salt

5 Tbls. organic butter

1 cup of organic buttermilk, (when I can not find organic butter milk I use yogurt.  I mix 1/2 cup yogurt and 1/2 cup  water and mix)  

4 cloves fresh garlic, crushed or 4 finely minced garlic scallions

1 cup finely chopped fresh Nettle leaves, thick gloves for  chopping the Nettles

Preheat oven 400 degrees

Combine flour, baking powder, baking soda, and salt in a large mixing bowl and stir thoroughly.  Using two better knives or a pastry cutter, add butter until mixture resembles a crumbly meal.

Ina separate bowl, combine buttermilk with garlic and nettle leaves.  Add this liquid mixture to the dry ingredients and gently fold together to forma soft dough. 

Turn dough onto a floured cutting board, kneed gently until it just comes together, adding a little more flour if needed, and roll the dough out until it's about 1/2 think.  Using the rim of a small glass, cut the dough into 2 1/2 - 3 inch rounds and place on an un-greased baking sheet.

Bake for 18 minutes or until light golden brown.

Remove immediately from baking sheet to avoid over-crisping the biscuit bottoms and serve warm with butter. 

It Is Time To Drop The Potato Chips!!!! Make Kale Chips

Spicy Kale Chips

1/3 tsp ground cumin 
1/3 tsp paprika
1/8 tsp cayenne (add 1/8 tsp for spicier chips)
1/8 tsp salt
2 Tbsp olive oil
½ lb kale (about ¾ a bunch), large stems removed, cut into 2 to 3-inch pieces 

How to make it:
1. Preheat the oven to 275ºF. In a medium bowl, combine the spices, salt, and oil. Stir to dissolve. Add the kale and toss to coat. 
2. Spread leaves in a single layer on two baking sheets. Try to flatten any folded-over pieces for optimum crispness. Bake until the tips of leaves are slightly crispy, about 10 minutes. Use a spatula to turn the leaves over, and continue to roast until the leaves are crisp and slightly golden, 8 to 10 minutes more. Makes 4 servings.

Pizza Kale Chips: http://www.youngandraw.com/pizza-kale-chips-by-chef-amber-shea/

More Recipes For Kale Chips: 

http://blog.womenshealthmag.com/dish/kale-chips/

Recipe from the Country Cookbook, 1937

POSSUM

 Possum and woodchuck should ha e the glands or kernels taken out from under the forelegs and the small of the back.  many people also remove some of the layer of fat that lies under the skin.  If the animal is to be baked a favorite stuffing is equal parts of boiled chestnuts, apple sauce, and breadcrumbs.  The best possum we ever ate was left unstuffed, but its outside was stuck full os sassafras twigs until it looked like a porcupine.  An Ozarks woodsman roasted it for us before an open fire, in sight of its skin which eh had tacked up on the wall to dry.  There is an old recipe from teh deep South, however, which is the classic.  "Place an ax handle across the possum's neck, hold the tail and pull until the neck is broken.  Meanwhile have ready a pot of boiling oak lye, made of a quart of oak ashes and a gallon of water.  As soon as the neck is broken, put the possum in this, for a minute; take out and scrape clean, open down the breast, remove entrails, and wash thoroughly.  Hang in a cool place.  Rub inside and out with salt and black or red pepper; place in a roasting pan, with a teacup of boiling water, one of vinegar, a tablespoon of butter and a half dozen or more small peeled potatoes (sweets, of course).  Baste the meat frequently.  When tender remove to a dish and garnish with potatoes and parsley." 

Porcupine

Toss into fire and leave it there until quills burn off, wipe clean, split skin down the stomach and take it off, chopping off the ends of the legs; empty and season lightly, for the flavor is delicate.  Stew or roast, whole or cup up.  The skin is considered the best part if the beast be first salted, peppered,, and marinated for a day and then broiled.  

COOKING IN THE ASHES 

The simplest way of cooking in the world, coming down from the earliest use of fire by the human race, is that done without benefit of any implement; but just by the heat itself.  And it is a mighty handy method for the sportsman in camp, for he can bury his Irish potatoes or sweets deep in the ashes of an old fire that has well heated the earth and they will be ready when he comes back with the fish or game that is to go with them.  

Chestnuts, onions, acorn squash, and apples keep good company with the potatoes.  A small cross should be cut in each chestnut shell at the stem end so the nuts will not explode when heat expands them, and also to facilitate shelling; but the skins of onions, squash and apples should be unbroken.  

Both sweet and field corn are at their best roasted in this manner-- just pull off a few of the outer husks, be sure to take the corn out of the ashes as soon as it is done, and you will have th real roasting ears our forefathers gnawed so lustily. 

Bananas follow an old tropical tradition when baked thus in their skins.  They cook in short order, and after the ashes are dusted off they-re just slit open crack so the flesh can be sprinkled well with sugar and cinnamon and dug out with a spoon without letting the contents get cold, for only a cold potato tastes as soggy as a cold cooked banana.  

ROASTED EGGS IN ASHES 

Roasting is a hearty pioneer hearthside method of cooking eggs, probably  brought by the Dutch to these shores.  You need two iron frying pans for this, and first heat them both.  Then partly fill one of them with hot ashes, being careful not to include any glowing coals.  Place the eggs on these ashes leaving plenty of space between them.  Cover with more hot ashes and then with the other frying pan.  The eggs should be done in ten minutes.  Eat hot with butter, salt and pepper, while munching crisp toast.   Duck eggs are especially good baked in the ashes and of course turkey eggs would be swell. 

After reading through just a couple of these recipes can you see why it would be important for you to put away?  It would be a big bag of salt and have some cast iron pans for emergency storage.    A cast Iron dutch oven would also be important to add to that storage.   

Do you know why you would need lots of salt?  Post your comment below 

 My latest research has lead me to some serious thinking about what new changes I need to make in my life, my family's life and my animals.   What is happening to our food system at an incredible rate is more than sad. The corporate food corruption alone gives my heart to much anger. On days like these I can not help but think being a sheelple would make life seem so grand. Ignorance may be bliss, but, it gives nothing but a sad spirit inside that has been broken and only finds water by being led. 

In our family life Easter, and any other holiday, has become a non-toxic holiday.   

At this point in our lives we are poised between opposite forces, light and dark.   The "Dark Side" would be a normal Easter holiday with plastic baskets, plastic eggs, plastic toys, toxic dyes,to much toxic candy, loads of toxic food coloring, hams full of nitrates and a whole lot of non-organic food.  

The light side would be making changes that are healthy and good for the earth, yourself and your family.  

To me Easter gives the meaning of fertility (the symbol of the egg),  Fertility, which leads to birth therefore it is a time to create new opportunities for positive change.  It is a time to be receptive,active and conscious. I will give birth to my actions that come from my heart. 

Ask yourself what you wish to give energy to.  

Where will you put your focus? Dark or light?

What can you change for the better?

What actions can you make that will help the spread of good will and love in the world? 

Our Easter day Plan:

Environmental Goal:  Worked 1 hour on cutting scotch broom.  We did this to keep the logging company from spraying toxic chemicals to kill it.  

Eggs:  Organic eggs, dyed with red onions skins, turmeric,wild violets and thyme.  

Food;   Supported the local farmers and bought organic chicken and veggies.  

Family:  Dinner together with candle light and music

New Life Goals Set 

Boxed Alternative Milks

 We will not be buying anymore oat milk, hemp milk or any other alternative milk in a carton.  Because the cartons are bad for the environment and we found out the company's are putting ingredients that are excitotoxins in them.  They also have "Neotame".  The neotame does not have to be listed in the ingredients, see links below.   

Boycotting

We will not be setting foot in a Whole Foods store ever again.  They are traders and hypocrites. 

GMO ALFALFA = NO DAIRY FOR US

We also made a big decision that was not easy to make  and very sad.   That decision is to not buy any organic dairy (or any other dairy product) unless it comes from a very small local organic farmer.   This is not going to be easy because of how our government bullies small organic dairy farmers.   The sad part is a long story and I will put the link below.  I encourage you to read it.

A Challenge For All Humans

 I challenge you to take a stance and not buy any dairy in any form from the store for the next two months.  

We need to hit the big corporate food companies in the pocket book.  If we want a real change this HAS TO BE DONE.  Otherwise our food sources are going to get more contaminated.  After they contaminate the organic food, they will go and shut down all small farmers.  

After that they will tell you what you can and cannot not grow at your own house.  It is a matter of time.  Remember "For those who control the food supply will control the human race".

Whole Foods, Organic Valley and Stonyfield To Accept Monsanto http://monsantoboycott.com/featured/usda-forces-whole-foods-to-accept-monsanto/

Excitotoxins:

http://www.amazon.com/Excitotoxins-The-Taste-That-Kills/dp/0929173252

Neotame:

http://farmwars.info/?p=4913

It is time as the human race to get rid of "Toxic Traditions" .  

My chickens have started laying.  I am very excited.  The chickens only get organic food and their food is soy, corn and canola free.  

It's incredible the difference you see and taste, between a real farm organic egg and big farmed eggs.  

Big farmed eggs are runny, pale and  lack good protein. 

Local farmed organic eggs have three layers of nutrients and have very colorful yolks. 

Seek out sources of pure organic food and this will  feed your body lots of beneficial vitamins, minerals

and fats.