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Tea is quite likely the oldest drink in the world.  It is said that a Chinese Emperor brought tea to his people when, heating water to drink, some branches fell into the pot.  Pulling the pot from the fire and waiting for it to cool slightly before he was able to pull the leaves out,  the leaves steeped in the water and tea was born.  Tea has maintained its integrity and charm ever since.  Infused with any herbs you like, teas can be use to heal, calm invigorate, center, or soothe.  The art of making tea is a meditation in itself.  Each tea drinker seems to have their own preferred ritual  Are copper or glass kettles better?  Should the water be at a rolling boil or just steaming?  Milk first, or after the herbs have steeped?  Sweetener or a squeeze of lemon?  However you make it , the perfect cup of tea is a perfectly lovely thing to settle into. 

Many of the herbs used in  herbal teas have medicinal qualities.  awareness of theses might help you select and create your own pot of tea to suit your needs.  This list is by no means exhaustive.  Also, the suggested medicinal uses of these herbs is not in anyway meant to replace the advice of a qualified medical practitioner.

Anise:  a sweet herb, this blends well with licorice root and a touch of fennel or sassafras.  A carminative, (  able to relieve flatulence ), East Indians chew a blend of anise and fennel at the end of meals to aid digestion   Also an antispasmodic, ( Used to relieve spasm of involuntary muscle), anise helps those with asthma breathe easier and soothes dry coughs.  Serve it along with Indian food, as it suits the flavors.  

Chamomile - a calming, soothing herb, this goes well with the end of the day or before bedtime to ensure restful sleep.  Also beneficial for the skin, used with calendula in teas or baths.  It soothes irritated skin or rashes.  Medicinally, it can be used to ease headaches, nerves, and menstrual cramps. 

Cinnamon - another distinct flavor, cinnamon is wonderful used in combination with clove (just a touch). all spice, nutmeg  and orange peel. it is said cinnamon awakens all five of our senses, allowing us to enjoy meals more thoroughly as well as clear the path to our sixth sense, intuition.  This is a warming herb, along with ginger.  Drink it to fight off the winter chills and "blahs" 

Fennel - a licorice tasting herb, a little goes a long way! Don't let it overpower your tea.  In addition to easing flatulence, this herb tones and strengthens the stomach, cleans the liver, and helps with chest afflictions   Externally it's said you can crush the herb and use it as a flea powder. Besides the digestive combination of fennel, anise  and licorice, it's also nice with lemony herbs, lemongrass, lemon balm or fresh lemon. 

Peppermint - a charging, clarifying herb, this is good for the beginning of the day or at the end of the meal to cleanse the palate.  IT can also be used to ease the stomach, stop diarrhea, or soothe a "nervous gut"  use a combination of peppermint, spearmint, and valerian root.  

Red clover - made from the flowers of sweet tasting clover, this makes a pretty, light red tea.  It is a depurative, which means it purifies the blood and aids in removing wastes from the blood and organs.  Also an antispasmodic, it can ease bronchial spasms or hacking coughs. 

Red Raspberry - another bright red tea maker, this is nice in combination with clover and hibiscus (the latter is another strong flavored herb, so just a little bit!).  A good one for pregnancy, it strengthens, tones, and cleanses during or after pregnancy.  It can also be used to soothe menstrual cramps. 

Sarsaparilla - This distinct herb has a flavor reminiscent of root beer.  It is a blood purifier, especially used in combination with other herbs such as burdock, dandelion and sassafras.  It is also a toner and light stimulant; use it as a "warming" herb. 

Spearmint - another aromatic, wake-up tea, spearmint is lovely used in combination with peppermint or on its own.  Another soother for the stomach, it can be used to treat hiccups, diarrhea, indigestion, and nausea. Serve it after heavy, intense meals to avoid the after food slump. 

Burdock  Root - is truly a superior tonic herb.  It is simply the best herb for the skin and can be used internally and externally. It is a specific for the liver and because of it's pleasant flavor, it is often formulated with other less tasty "liver herbs." 

Dandelion - is one of the great tonic herbs of all times.  The entire plant is restorative and rejuvenating.  It is particularly stimulating to the liver, inducing the flow of bile and cleaning the hepatic system.  

Ginger - is prized for its delicious flavor and for its remarkable healing powers.  It is highly regarded as a primary herb for the reproductive, respiratory, and digestive systems.  

Herbal teas can be dunk hot, at room temperature, or iced.  They can be made into ice cubes with fresh fruit and flower and used to flavor festive holiday punches.  The are delicious blended with fruit juice and frozen as pops for children.  Once brewed, an herbal tea should be stored in the refrigerator.  Left at room temperature for several hours  it will go "flat." get tiny bubbles in ti and begin to sour .  Stored in the refrigerator, an herbal tea is good for 3 to 4 days.  I seldom direct people to make medicinal teas by the cupful.  It is impractical and time consuming.  Instead, make a quart of tea each morning or in the evening after work.  The her-to-water ratio varies, depending on the quality of herbs used, Whether they are fresh or dried (use twice as much fresh herb in a recipe), and how strong you want  the finished tea to be, though I generally use 1 to 3 tablespoons of herb (s) for each cup of water or 4 to 8 tablespoons of herb per quart of water, depending on the herb.  

For a medicinal tea to be effective, it must be administered in small amounts several times daily.  For chronic problems, serve the tea three or four times daily.  For acute ailments such as colds, fevers, and headaches, take several small sips every 30 minutes until the symptoms subside. 

Infusions - are made from the more delicate parts of the plant, including the leaves, flowers, and aromatic parts.  These fragile plant parts much be steeped, rather than simmered, Because they give up their medicinal properties more easily than do the tougher roots and barks.  

To make an infusion, simply boil 1 quart of water per ounce of herb.  Or 1 cup water to 1 - 3 tablespoons of herb.  Pour water over the herb and let steep for 30 minutes. 

Decoctions - are made from the more tenacious parts of the plant, such as the toots, bark, and seeds.  Th's a little hard to extract the constituents from these parts, so a slow simmer or an overnight infusion is often required   To make a decoction, place the herbs in a small saucepan and cover with cold water.  Heat slowly and simmer, covered, for 20 to 45 minutes   The longer you simmer the herbs, the stronger the tea will be. 

In general, with herb teas you want to boil hard roots and peels (licorice, orange peel, sarsaparilla, cinnamon, ginger) and steep flowers (chamomile, spearmint, peppermint, raspberry and clover).  Steep, don't boil, cloves and black teas, as they will turn bitter when boiled.  

Beginners, begin light and add more herbs for more flavor. 

Using a coffee press: 

A French coffee press is great for making medicinal teas, but don't use the same one for coffee and herbs.  The flavors will mingle, Cover the spout of the press with a towel to prevent the steam from escaping it will carry away many of the vital medicinal properties. 

Some yummy combinations: 

Wake-Up Call - cinnamon, orange peel, cardamom, clove, allspice

Herbal Blend - red raspberry red clover, nettles, alfalfa, rose hips

Everything Tea - sassafras, rose hips cinnamon, hibiscus, orange peel

Herbal Blend - raspberry, peppermint, lemongrass, cinnamon 

Winter Blend - grated ginger root, fresh squeezed lemon juice and honey 

Stress Relief - 

Chamomile is a calming herb which can help relieve irritability and promote sleep. It can also be used to help relax the digestive tract, thereby relieving many digestive disorders.

Skullcap is a wonderful nerve tonic that can help relieve irritablity, headaches and depression.

Oatstraw is a soothing herb that provides nourishment for our nervous system. Oatstraw can help take the edge off of life, easing stress and encouraging relaxation.

Lemon balm relaxes and soothes our nerves, lifts our spirits and provides a deliciously subtle lemony taste.

Burdock is a diuretic and diaphoretic  (an agent that promotes sweating), that can help eliminate excess nervous energy. Burdock with its long, hearty tap root is also very grounding and centering.

Tea Blend for Easing Stress:

• Combine 1 teaspoon each: skullcap, oatstraw, lemon balm, and burdock in a french press or tea ball.

• Bring one cup of water to boil in your tea kettle.

• Pour boiling water over herbs in your french press or over tea ball in your cup.

• Let steep 20 minutes.

• Remove tea ball and drink or press herbs to the bottom of the french press, pour tea into cup and drink.

Picture is infused nettle water

This first recipe below uses cacao nibs.  The other recipes use organic cocoa powder.  Here is a little information on the cacao nibs.  

Raw cacao is extremely high in antioxidants and has been historically considered a power food because of its ability to boost energy.  It is also rich in physiologically active phytochemicals, including flavonoids, which boost cardiovascular health and protect from environmental damage.  it contains phenylethylamine, copper, magnesium, sulfur, and anandamide,  Anadamide is a cannabinoid-like fatty acid known as the "bliss" chemical that results in heightened sensitivity and euphoria.  Cacao stimulates the production of serotonin, tyramine and endorphins as well.  

When you add warming herbs that move the blood, you are improving circulation.  By simply adding warming herbs, it will help raise vitality and harness the body's ability to warm itself, long after the enjoyment of your tasty drink.  Spicing up your hot chocolate will keep your body busy and blood moving during the cold winter months.  

Just a few popular warming herbs are:  Cayenne, Cinnamon, Fresh Ginger or Dried Ginger 

Milk Substitutes:  My family uses coconut milk most of the time.  If you want to use coconut milk and you have not used it before here is my suggestion.

If you need 4 cups of milk for the recipe, this is what we do:

1 can of coconut milk ( full fat) and 4 cups of filtered water = 6 cups of the milk 

Hot Dandelion Cocoa with Vanilla Bean Whip Cream 

Cocoa Ingredients

3 cups filtered water

3 tbsp organic roasted dandelion root

2 tbsp organic cacao nibs 

½ cup organic half & half, whole milk, or milk alternative of your choice

½ tsp organic vanilla extract

Pinch of organic cayenne pepper 

1 organic cinnamon stick 

Raw local honey to taste

Directions

In a pot, bring  3 cups of cold water, roasted dandelion root, and cacao nibs to a simmer and gently decoction for 30 minutes. Strain out the herbs and return the liquid to your pot. Pour in the milk, vanilla extract, and cayenne powder. Add one spoonful of honey at a time and dissolve over very low heat until you reach desired sweetness. Stir until combined and serve in your favorite cup. Top with a dollop of Vanilla Bean Whipped Cream (see recipe below) and add a cinnamon stick for stirring!

Vanilla Bean Whip Cream: 

1 cup organic heavy whipping cream

1 tbsp organic sugar

1 tsp organic vanilla extract 

Pulp from one half of a split and scraped organic vanilla bean

Directions

Add all ingredients to a quart sized mason jar and tightly screw on the lid. Shake the jar for several minutes until the liquid stops sloshing. Open periodically to check for a fluffy consistency. Be careful not to over shake, or you’ll have a jar full of sweet vanilla butter instead!

For more deliciously herbal winter recipes, be sure to check out The Herb Kitchen, by Kami McBride and Medicinal Herbs, A Beginners Guide:  by Rosemary Gladstar.

Cedar Hot Cocoa: 

4 cups organic oat milk, or milk of choice

1/4 cup chopped fresh cedar greens 

2  organic orange wedges

10 cloves

1/4 tsp. nutmeg

1/4 tsp. cinnamon

Gently warm the herbs, two orange wedges, organic oat milk (or other milk)  in a covered saucepan for 10 to 15 minutes.

Strain and return liquid back to the pan and add: 

1/2 cup honey

1/2 cup filtered water

1/4 cup cocoa 

Ready when it is smooth and warm 

Spicy Hot Cocoa:

2 cups regular coconut milk

2 cups water

1/4 tsp. cayenne pepper or 1/4 teaspoon ground ancho pepper

1/2 tsp. ground cinnamon

 Gently warm the herbs, organic oat milk (or other milk) and water in a covered saucepan for 10 to 15 minutes.

Strain and return liquid back to the pan and add: 

1/4 cup organic cocoa powder ( if you like dark chocolate taste add 1/2 cup cocoa) 

1/2 cup honey or sweetener of choice

Longevity Cocoa Chai 

A robust, spicy herbal blend originating in India  Nepal, and Tibet.  Chai comes in literally thousands of varieties.   This chai recipe is especially formulated for longevity.  The longevity chai cocoa was created for the holidays, a snow day or for a treat. 

Longevity Chai 

5 Tbl. black tea leaves

1/2 cup grated fresh ginger 

3 Tbl. sweet cinnamon chips

1 Tbl. dried Fo-ti

1 Tbl. Licorice Root

4 whole cloves

6 Black peppercorns

2 Tbl cardamon pods

1 dried ginseng root OR 3 slices astragalus root 

4 cups organic oat milk or your choice of milk 

2 cups filtered water

Gently warm the herbs, organic oat milk (or other milk) and water in a covered saucepan for 10 to 15 minutes.

Do Not Boil....................

Strain the mixture into another saucepan 

AT THIS POINT IF YOU DO NOT WANT CHAI COCOA, THEN STOP AND ENJOY YOUR LONGEVITY CHAI :)

If you would like chai cocoa, then continue with the next steps.

Now gently warm longevity chai and add: 

1/4 cup organic cocoa powder for a lite chocolate taste or 1/2 cup cocoa for dark chocolate taste

1/2 cup honey or sweetener of choice  

Ready when mixture is smooth and hot.  Do Not Boil 

Elderberry Ginger Cocoa:

4 cups organic oat milk or milk of choice

1 tablespoon dried ginger

4  tablespoon elderberry 

1  tablespoon sweet cinnamon chips

Gently warm the herbs, organic oat milk (or milk of choice) in a covered saucepan for 30 minutes.  

Strain and put liquid back in the saucepan and then add:

1/4 cup organic cocoa powder

1/2 cup honey 

Blend until smooth and warm to your liking:  

Enjoy 

Turkish Pumpkin Pie

4 cups of oatmilk or your choice of milk,  

1/2 tsp. allspice

1/2 tsp. black peppercorn

1/2 tsp. cloves

1/2 tsp. cardamon powder

1/4 tsp. cumin

1/4 Tsp coriander

1 pinch of cayenne

1 sweet cinnamon stick

Gently warm the herbs, organic oat milk (or milk of choice) in a covered saucepan for 30 minutes.  Stir occasionally. 

Strain and put liquid back in the saucepan and then add:

1/4 cup organic cocoa powder

1/2 cup honey 

Blend until smooth and warm to your liking:  

Enjoy 

Holiday Cocoa

1/2 cup organic sugar

1/4 cup organic cocoa powder

1/3 cup filtered water

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

4 cups organic oat milk or your choice of milk.  We like using coconut milk 

Heat sugar, cocoa, water, cinnamon and nutmeg in a saucepan over low heat, stirring constantly, until mixture is smooth.  Simmer 5 minutes, stirring constantly. 

Stir in milk, heat over low heat until blended and at desired warmth.  

Here is a recipe that I have not tried.  I will be making tomorrow for the rejuvenating teas and herba cocoa class.  I think it will be good: 

Whipped Marshmallow Root Creme: 

1 can organic coconut milk ( full fat)

1-2 tablespoons marshmallow root powder.  Try one if you making this for your kids.  Marshmallow Root has a strong flavor. 

4 tablespoons organic maple syrup

Put the open can of coconut milk in the fridge overnight or freeze for 20 -30 minutes 

Scoop out the cream that has  risen to the top.

Whip the cream with a beater or hand mixer until light and fluffy (like whip cream) Add sweetener and marshmallow root powder and whip until incorporated.  Keep in fridge until using. 

This is a  divine, erotic, and a luscious massage oil.    It was created  for sensual massage and during romantic occasions.  Although, you can use this awesome massage oil for a regular message or an after shower body oil.

This sweet and fragrant massage oil is blended with pure ingredients and true essential oils, and is sure to fill your senses.

Contains: Organic Olive oil, organic Sweet Almond oil, organic Rose petals, organic Lavender flowers, organic Calendula flowers, organic Rosemary leaf, organic Damiana leaf,  and essential oils of patcholi and lavender. 

Patchouli essential  oil is known for its calming and comforting effects. Patchouli not only helps you to relax, it is thought to have anti-aging properties, helping to reduce fine lines and wrinkles and promote elasticity of the skin.

Lavender essential oil, has many therapeutic uses and is often used to calm the symptoms of a cold, relieve muscle spasm, balance blood pressure and as a mild sedative. Lavender massage oil is perfect for those who suffer from headaches, mild depression or insomnia.

Aphrodite's Massage Oil Price: 

6 oz $18.00

If you would like to purchase a bottle of this beautiful oil, contact Sue's Apothecary @ 503-843-1594 or radicalcanarysue@gmail.com

Before:  Getting the herbs ready to be infused. 

After:  Infused herbs and ready to be used.

It is time to plan some quality time together.   Plan a date night, (which does not included movies of any sort).  It means play some games, talk, cook a dinner together, go for a hike, go to the beach, talk, chat, no cell phones allowed for special time.  No texting!  100% there with each other.  

This Winter Balm ( It has a texture, just like a salve) has been really fun to make.  Don't get me wrong, I love everything about my other salves.  My first Herbal Salve gave me adventures in the mountains, collecting the herbs that I needed.  I loved watching it as it was being sun infused during the summer weeks.  Going from no color to deep red.  My second salve, the Invigorating Salve, I fell in love with the herb Rosemary.  Rosemary has so many healing qualities, it is incredible   Such a simple herb to grow.  The comfrey in both the salves was from my own comfrey patches.  If I would say I had a favorite herb, I would say comfrey is on  the list.  It is also, great horse, goat, chicken and duck food.  I will make sure I harvest enough  next summer!  

So, what is so special about the Winter Balm?  The smell!  It smells incredible .. Imagine you just picked a sprig of evergreen off of a cedar branch.  Now imagine putting that smell on you body, your sore joints, your arthritis or on your chest if you have a chest cough.  There is more.  It has dried juniper berries and grated orange peel in it.  It is also used for aromatherapy  it will take away your unhappiness, your fears, your tears by rubbing this amazing balm on you.  Feel sad, feel fearful, feel angry, just apply as much as need throughout the day.  Breath it in, in many deep breaths and it will pull those negative emotions away.  

It smells so good some people buy this for a truly natural perfume. 

Winter Balm Ingredients

Evergreen, cedar, juniper, orange peel, infused in olive oil, almond oil, sunflower oil and love.  

Evergreen and cedar are a  beautiful combination for aromatherapy. 

The juniper is used for aromatherapy  for congestion in coughs and colds, it eases aching muscles, helps with rheumatic and arthritic pain.  

The orange peel, just gives it the last great kick of feeling like it is summer

The Winter Balm is great for warming muscles, helping sore and achy muscles.  Speeds  up healing for chapped lips or cracked skin.  A mild chest rub for chronic coughs or chest congestion.  Aromatherapy for what ales you emotionally.  

Winter Balm Price: 

1 oz $ 6.00

2 oz 12.00 

4 oz $20.00 

This salve will help with circulation issues, arthritis, gout, relieve general muscular aches and pains, reduce inflammation and promote wound healing:

Invigorating Salve Herbal Ingredients: 

Wild Crafted Rosemary:  Rosemary has a tonic effect on the nervous system and is great for circulation issues.  It is invigorating and stimulating to the nervous system.  

Wild Crafted Comfrey:  Comfey facilitates and activates the healing of damaged tissue.  It is one of the best herbs for treating torn ligaments, strains, bruises  and any injury to the bones or joints.  

Ginger:  Ginger is a warming herb for the muscles.  

Extra Virgin Organic Coconut Oil: . This oil is full of wonders and is beneficial for you from head to toe. For skin it is a moisturizer, antibiotic, multivitamin, multi-nutrient, nourishing, anti-aging, anti wrinkle and anti-oxidant –  Coconut oil is most effective on bruises as it speeds up the healing process by repairing damaged tissues.  All in one! And it is completely natural too! So you’re on the safe side!

Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties.  Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athletes foot, etc..

Healing: When applied on scrapes and cuts, coconut oil forms a thin, chemical layer which protects the wound from outside dust, bacteria and virus. Coconut oil speeds up the healing process of bruises by repairing damaged tissues. Plus, it smells a heck-of-a-lot better than anything from the pharmacy.

To read more on the many issues of coconut oil:  

http://www.coconutresearchcenter.org/

Invigorating Salve Price:  

Holiday Special 

1 oz $6.00

2 oz  $12.00

4 oz  $20.00 

Contact:  radicalcanarysue@gmail.com

Phone:  503-843-1594 or 503-472-6656

Really Good Cinnamon Roll Recipe

5 teaspoons yeast
1 cup whole milk heated to warm
½ cup sugar or honey
3 large eggs
5 ½ cups all purpose (plain) unbleached flour plus extra for work surface
2 teaspoon salt
Grated zest of one orange
1 teaspoon allspice
½ cup butter, at room temperature

For the filling
6 tablespoons granulated sugar
2 teaspoon cinnamon
About ¼ cup butter
By Hand
In a large bowl, dissolve yeast in the warm milk and let stand until foamy, about 5 mins. Add the sugar, eggs, 5 cups of the flour, salt, allspice, orange zest and butter and stir with your hand or a wooden spoon until a rough mass forms. Using a plastic scraper, scrap the dough out onto a lightly floured surface, knead the dough working in the remaining flour, until it is smooth and elastic 5-7 min. The dough should be soft but not sticky.
Form the dough into a ball and transfer to a lightly oiled bowl, and cover to the bowl with waxed paper and a towel and let rise for 1 ½-2 hours

To make the filling, in a small bowl stir together granulated sugar and cinnamon.. Set aside. Oil a half sheet pan or rimless baking sheet. (I use a cookie sheet and a cake pan)

Punch down dough and turn it out onto a lightly floured surface. Cut in half with a sharp knife or a bench scraper. Lightly dust the dough with flour. Roll out one half of the dough into a 10-by-16-inch rectangle. Brush the surface with half of the melted butter, then sprinkle evenly with half of the cinnamon sugar mixture. Start at the long side form you, roll up the rectangle toward you in a long.
Cut the long crosswise into 8-inch slices each 2 inches thick. Place the slices, cut side up, in a circle, side by side barley touching on one side of the pan. Repeat with other half. Cover rolls loosely with a kitchen towel and let them rise in a warm draft free spot until they have doubled in size and are spongy to touch, about 30 to 40 min. Alternatively, place rolls in refrigerator over night.

Position rack in the middle of the oven, and preheat at 400 degrees.

If you have refrigerated the rolls let then come to room temperature about 30-40 min. bake until golden brown and a toothpick inserted into the center of the roll come out clean, 20-25 min. They are best warm, so enjoy!

Remember use Organic ingredients as much as possible! 

Some tips for you!

I like to melt my butter before I put it in, just make sure it is not to hot or you will cook your eggs. I also like to use buttermilk instead of whole milk, and honey, I try to cook without sugar when I can. So it can be a healthier goody! I make the filling by putting about half cup of honey, half cup of butter(the more butter the better right?) and about 4 tablespoons cinnamon. play around with this and find tha taste you like!

Did someone say breakfast? Yep, this is mine. I also had a cup of root chai made with coconut milk.

Today's food: Stir fry with quinoa, hot pepper, grated garlic, grated fresh ginger, grated apple, chopped onions, butter, olive oil and collard greens. A beautiful salad made with kale, arugula, swiss chard, garlic, olive oil, balsamic vinegar, pepper and feta cheese. All organic... Last, snack time is rice cakes with nut and seed spread. 

Last nights meal, becomes Bone Soup that will last a couple of days. 

Recipe for nut and seed spread: 

Click on link below: 

http://mountainwarrior.ning.com/profiles/blogs/today-s-breakfast-after-the-fitness-class?xg_source=activity

How have you been fueling your body?  Jump on board and ride the green health train.............. 

This video is environmental self defense. You might wonder why I am saying that when it looks like it is all about farming.  You need to watch this, because the message is deeper than that.  Joel's lecture hits a wide variety of food issues in our farming system and our health.  He speaks in a playful fun way, that keeps you feeling motivated and positive the whole time.   One of my favorite parts was the question and answer section at the end. 

I would love to hear from you about what appealed to you the most in this video.

https://www.youtube.com/watch?feature=player_embedded&v=Il_rmZ6gTqo

This recipe comes from Rosemary Gladstar's Book:  Herbal Recipes for Vibrant Health 

Longevity herbs are known to restore energy and promote well-being.  

This wonderful liqueur is a perfect way to enjoy the benefits of damiana and ginseng.  She suggests that you be creative with other herbs such as astragalus and fo-ti.   Which I did do  .. 

Prepare it ahead of time and serve it at the beginning of a hot date. 

1 ounce dried damian leaves

1 ounce fresh ginseng (dried root will also do)

I also added the two extra herbs that she suggested: 

1 ounce astragalus root

1 ounce fo-ti 

2 cups vodka or brandy (I used imported vodka)

1 1/2 spring water.  It has to be spring water.... 

1 cup honey

real vanilla extract 

rose water

1.  Soak the damiana leaves, ginseng, astragalus and fo-ti in the vodka or brandy for 5 days.  Strain:  

Reserve the alcohol liquid.  Return the ginseng, foti, and astragalus to the reserved alcohol.   You need to pick them out of the damiana leaves.  After you pick those herbs out, press the leaves, so you can drain the rest of the alcohol out.   Put a lid on the jar with the reserved alcohol and the herbs.  Put a side. 

2. Now take the alcohol soaked damiana leaves and soak them in the spring water for 3 days.  Strain and reserve the liquid. 

3.  Over low heat, gently warm the water extract and dissolve the honey in it.  Let cool.  

4. Strain alcohol reserve of the roots. 

5.  Combine both of the extracts (water and alcohol)  and stir well.  pour into a clean bottle and add a dash of the real vanilla and a touch of the rose water for flavor.  

I did a teaspoon of real vanilla and a tsp of rose water.  

6.  Let it mellow for one month or longer, it gets smoother with age.  

I just made my first batch.  I will not be able to try it until January 6th 2013.  

Happy Longevity Liqueur Making To  You.....

Where to purchase herbs:  http://www.mountainroseherbs.com/

Finished product and bottled 

Hazelnuts contain a high amount of phytic acid so it's best to soak them.  This neutralizes the phytic acid.  Then dehydrate them either in a dehydrator or oven.  The low temperature dehydrating crisp the nuts without oxidizing the oils.  

I am going to try this recipe with walnuts and almonds.  I think it will be very good.  

As with all sweets, remember to consume in moderation 

Makes about 4 cups

2 cups hazelnuts soaked and dehydrated 

4 tablespoons of real maple syrup

2 packages of organic sunspire 65% dark chocolate chips

8 tablespoons butter   OR  coconut oil

1 cup of organic heavy cream or coconut milk ( I used coconut milk)

1 teaspoon celtic sea salt  

Place hazelnuts in a food processor or blender.  Process until fairly smooth,  buttery paste forms.  Pour into a mixing bowl 

Melt chocolate and butter in a double boiler and whisk until smooth.  Slowly add the coconut milk or cream.  Whisk until smooth. 

Whisk in sea salt and maple syrup. 

Pour chocolate mixture into the bowl and blend really well.   There will still be very small bits of hazelnuts (mine had some bigger bits) throughout the mixture.  Pour into glass jars and store in the refrigerator for up to 1 month.  

I made this today and it was really yummy.   I am also giving this away for the holidays.  

How to soak your hazelnuts: 

http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html

Chocolate chips melting: 

Homemade Chocolate Hazelnut Spread

Today's dinner salad and tomorrows snack: 

2 shredded carrots

1 purple cabbage chopped up very small

2 bunches of kale chopped up very small

1 red onion chopped up

2 gloves of raw garlic shredded or use garlic powder instead

pepper 

hemp oil 

olive oil 

balsamic vinegar 

pumpkins seeds, preferably dehydrated 

sunflower seeds, preferably dehydrated 

Just put all the veggies in the bowl . Stir.  Then add shredded garlic or garlic powder.  Stir.  Add the oils and vinegar.  Just start with a little bit at time.  Couple tablespoons each and if it is to dry add some more.  Stir... 

Your last ingredients are your seeds, add a little bit of them or a lot.  Stir .. 

The oil, vinegar and seeds depend on what you like.  We like ours heavy with the oils and seeds.  Some people might like it dryer.  

This salad is a beautiful food art piece.  Because it is art you are required to play with your food.  By playing with your food you will become aware of what you like and what you do not like.  

I do recommend that if you are not used to eating stronger greens eat a little bit at a time.  Believe me your taste buds will eventually want more.  It just takes time and never stop trying them. 

Rejuvenating Teas and Herbal Cocoa's 

Cost:  $40.00 

In this class you we learn to make simple rejuvenating teas and herbal cocoas.  

Teas are one of the most simple and effective herbal preparations. They are made by steeping dried herbs in boiled water for about 20 minutes, straining and drinking. We use dried herbs when making tea because the drying process breaks down the cell wall allowing the medicinal properties of the herbs to be extracted into the water. We then steep the herbs in the boiled water, rather than boiling the herbs in the water in order to preserve the maximum amount of the medicinal properties of the herbs.

Teas can be made with one herb or several in combination. In this class we will share different formulas with you that can help you to create a tea blend specific for your situation.

 Instead of having fake flavors added to your hot cocoa that do nothing for your health except harm it.  You will learn how to make healthy hot cocoa.  Yes, you just read there is such a thing as a healthy cup of hot cocoa.

There will be some yummy herbal treats to try at this fantastically fun class.   

You will leave this class with some herbal tea knowledge, and a new view of what  hot cocoa  can really be and warm a tummy.  

First, I want to thank everyone who supported Sophia on her first cooking class.  Second, I want you to pat yourselves on the back.  The reason?  Because you are seeking knowledge, you are seeking better health habits, you are connecting to food, which is viably important for your health, your families health and the earth.  

Remember what I said, "It Is About Transitioning Into Better Health Habits", not through depriving yourself of things that you were used to, but through learning to cook things that are similar and then eventually moving on to your next step.  

Recap:  

Celeriac http://getalongandgo.com/veggie-spotlight-celeriac/

Coconut oil used for frying or saute':  http://www.azurestandard.com/shop/product/3322/

Dirty Dozen Plus:  Please add corn to this list  Never eat corn unless it is certified organic 

http://www.ewg.org/foodnews/summary/

Food Allergy Testing That I Recommend: http://www.wholisticresearch.com/info/artshow.php3?artid=80

Hawthorn:  http://www.herbwisdom.com/herb-hawthorn-berry.html

Hawthorn for high blood pressure:  http://www.meschinohealth.com/ArticleDirectory/Hawthorn_Natural_Blo...

Recipes Given Out: 

Homemade Tortilla

This delicious recipe is adapted from The Well –Filled Tortilla by Victoria Wise and Susanna Hoffman

3 to 4 cups unbleached white flour ( you can also try spelt or wheat flour)

1/3 cup olive oil or sunflower oil

1 teaspoon sea salt

1 cup of warm water

In a medium size bowl, mix the flour and oil until it crumbles.  Dissolve the salt in the warm water and pour it over the flour mixture, then use your fingers to combine the dough (if your dough is too soft, add more flour).  Knead the dough on an unfloured surface until elastic, about 4 minutes.  Place it back in the bowl, cover with a damp cloth, and let it rest at least 1 hour.  Divide it into 12 balls and roll each one into a thin, 8 inch round (make sure the edges are as thin as the middle).  Place one tortilla at a time on a ungreased skillet over medium high heat and cook each side for 1 to 3 minutes.   You can also put a little bit of oil in the pan to cook them. 

Enchilada Sauce or Chili Gravy

1/4 cup olive oil, coconut oil or sunflower oil

1 large onion chopped fine

3 cloves garlic, chopped find or 1 1/2 tsp garlic powder

1 tsp cumin

1 tsp oregano

1 tsp sea salt

2—3 tablespoons chili powder

1/3 cup unbleached white flour or you can try arrow root powder

If you try arrow root powder start with  a couple of tablespoons first

1 1/2 quarts water, filtered

Fry onions in oil until soft.  Mix in flour and spices, then beat in the water .  Simmer 20 minutes, stirring

occasionally. 

To make enchiladas:

Cook your flour or corn tortilla on a hot griddle for a few seconds on each side.  Lay a strip of fillings across the tortilla, then roll it up.  Over the bottom of a 9 x 13 baking pan with the chili gravy (about a cup), line the pan with the rolled tortillas and pour the rest of the gravy over the top. 

Navaho Fry Bread

These fry breads act like edible plates.  Use as a scoop for chili or serve piled with lots of great food.  Refried beans chili, cheese, tomatoes, olives, onions sour cream salsas and lots of  veggies.

1 cup un bleached white  flour

1 cup white wheat flour

1 cup organic corn meal.  Never eat corn that is noon-organic! 

2 teaspoons baking powder  or 1 tsp baking soda

1 tsp sea salt

1 cup water

1/2 milk of choice  ( organic) 

1 tablespoon  olive oil, coconut oil or sunflower oil

Coconut oil for frying about 4 cups

In a large mixing bowl, stir the flours, corn meal, baking powder or baking soda and salt.  Add the water and milk and stir until moist dough forms (if your dough is too soft, add mor e flour).  On a lightly floured surface, knead the dough into a mound and return to the bowl.  Coat with the tablespoon of vegetable oil and cover the bowl with a damp cloth.  Let sit for 15 to 30 minutes. 

Meanwhile, fill a deep frying pan with the coconut oil( it should be at least 3 inches deep).  Just before you rool out the dough, turn up the heat on the oil

Pinch off a tangerine-size ball of dough and roll it into a disk on a well floured surface.  It should be about 1/8 inch thick ( the thinner the dough, the crispier the fry bread).  Place the round into the oil and fry for 2 minutes, watching carefully for the dough to turn a deep golden brown,  Remove the bread with a spatula, drain, gently pat off the excess oil and cool on a rack covered with paper towels.  After the first one, adjust the temperature, thickness of the dough, and frying time.  Makes 6 to 8  large fry breads. 

Corn Tortillas

Mix 1 1/4 cups of filtered water and 2 cups organic masa harina and knead into a firm, moist lump.  Take a small ball of dough  into your hands and slap-pat it into a flat, thin round.  You can roll a ball out between two sheets of wax paper to an even thickness.  This recipe makes 12 6 inch tortillas. 

To cook, place tortilla one hot, dry griddle.  When edges curl up and bubbles appear in the middle, flip and cook the other side (about 1 1/2 minutes each side) .  They will have toasted brown flecks.  

Yam Filling For Enchiladas 

3 cups yams, sliced in 1/4 inch rounds

1 tsp cumin

1 tsp garlic powder

olive oil, sunflower oil or coconut oil 

2 cups cheese of choice

1/2 cup or more green onions

1/2 cup black olives 

1/4 cups green chilis, diced 

1/2 cup sour cream or more 

For the yams, preheat oven to 400 degrees, toss them in the cumin and garlic with a generous amount of oil.  Bake on a cookie sheet until soft, about 30 minutes:

Next, make your enchiladas sauce (also called chili gravy)  Recipe up above: 

In an oiled casserole dish, put down a layer of sauce, and one layer of tortilla.  Next put down a layer of yams, half the cheese, and the green onions with more sauce on top.  After another layer of tortillas, put down the rest of the fillings except for the cheese.  The rest of the cheese goes on top of the third tortill layer, generously covered in sauce.   Bake on 350 degrees for an hour  Serves 6 to 8 

If you need to bee gluten free, choose the all organic corn tortillas, or just serve your yam filling on top of rice, then the chili gravy, cheese and sour cream.  

Asian Stir Fry with Tempeh:  You can make this stir fry and roll it up in the flour tortillas, you could also deep fry it to.  

 What is Tempeh:  http://www.azurestandard.com/shop/product/6265/

2 pkgs Tempeh cut in chunks

Marinade:

1 1/2 Tbs. ORGANIC tamari

1 1/2 filtered water 

2 tsp toasted sesame oil

4 tsp almond butter

1/2 tsp garlic powder

1 tsp onion powder 

Saute: 

1/4 of a small cabbage finely shredded

1/4 cup mushrooms

1/2 cup bean sprouts 

1 red pepper, sliced in strips

2 celery stalks, sliced thin 

2 green onions, sliced 

2 carrots, sliced thin 

1 Tbs fresh ginger, grated 

6 cloves garlic, minced 

4 Tbs toasted cashews 

Sauce: 

1 tsp toasted sesame oil

1 tsp almond butter ( or organic peanut butter)

4 tsp ORGANIC  tamari

1 tsp garlic

1 tsp onion powder 

2 Tbs filtered water

4 tsp arrowroot 

Coat tempeh with marinate and let sit for 2 hours.  Bake at 300 degrees until browned, flipping it a few or more times.  Toast cashews.  Saute vegetables in skillet or wok until crisp or tender, as you like.  Mix sauce ingredients together except for arrow root and water.  Make a slurry of the arrowroot and water, and whisk into sauce.  Simmer sauce to thicken.  Mix vegetables, sauce and tempeh, and cashews together and serve or rice or noodles.

Remember you can also make spring rolls with the tortilla dough recipe:  

Teriyaki Sauce: 

10 cloves garlic, minced

1 small onion finely chopped 

2 TBS fresh ginger, minced finely

1/3 cup ORGANIC tamari

1/4 cup honey

1/4 cup brown rice vinegar

Saute garlic, onions and ginger.  Add remaining ingredients.  Enjoy 

Awesome Job Sophia!