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Post by Indilwen on Dec 7, 2013 20:54:34 GMT 12
Make your own natural liquid food.
Comfrey Tea Recipe • Harvest comfrey leaves from established plants; wear gloves, long sleeves, long pants and shoes: comfrey leaves can irritate the skin. From an established plant you can get 3 or 4 cut-and-come-again harvests each year. • Use a bucket or other container to make comfrey tea. Fill the container about half to three-quarters full of comfrey leaves. Place a wooden block or brick on top of the leaves to press them down. Fill the container with water and place a lid on top.Comfrey leaves are quick to rot. The water will turn into a dark, foul-smelling manure tea in about 20 days and will brew darker and darker if left for as long as 6 weeks. The lid will keep flies out.
• Draw the tea from the container and dilute it by at least 50 percent; some gardeners dilute comfrey tea by 10 times before side-dressing plants. If you put a tap at the bottom of the container, you can add leaves and water to the top to keep new tea brewing for months.
• Apply comfrey tea as a side-dressing or foliar spray; comfrey tea is potent so let a little go a long way. Use comfrey tea as a side dressing every 10 to 14 days from flower set through the development of fruits. As a foliar spray, quit applying comfrey tea at least a month before harvest. Comfrey tea diluted is an excellent fertilizer for container vegetables. (Comfrey tea as a foliar spray has been found to slow the growth of powdery mildew spores on plant leaves.)
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Post by Indilwen on Sept 23, 2013 22:31:39 GMT 12
I have been rather busy with my wonderful new grandchild and have not been on the forum much. I do hope to get back to sharing relevant information for everyone to enjoy and share soon. I wish you all joy, and blessings and hope you will still come visit and share your wonderful information with us all.
Take care...blessings love and light Indilwen.
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Post by Indilwen on Aug 1, 2013 15:02:57 GMT 12
Herb Lore: Burdock-
Harvest: Spring to Fall
A branched, bushy biennial plant, up to 5 feet tall, with a long taproot. The alternate leaves are oval and have hollow stalks; they are dark green with wooly undersides. The many, solitary purple flower heads are cupped by many green hooked bracts. These remain to form part of the hooked fruits.
Found on roadsides and in disturbed ground, waste places and fields across the USA and southern Canada but not found in extreme south or north. Introduced from Europe.
Roots of first year plants may be dug in late summer and fall. Peel and boil them, serve with a dash of soy sauce. The roots can also be used to make beer. The flower stalks can be peeled and eaten like celery. Young leaves can be used in salads.
Great Burdock is a similar plant; its roots and leaves can be used in the same way. It has solid leaf stalks and these can be peeled and eaten raw, or boiled. By: Witches and Pagans
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Post by Indilwen on Aug 1, 2013 15:01:32 GMT 12
Herb Lore: Jasmine-
Jasmine (Jasminum) is a genus of shrubs and vines in the in the Family Oleaceae, with about 200 species, native to tropical and warm temperate regions of the Old World. The majority of species grow as climbers on other plants or on structures. The leaves can be either evergreen or deciduous, and are opposite in most species; leaf shape is simple, trifoliate or pinnate with up to nine leaflets.
Jasmine flowers are four-petalled, and mostly white, with some yellow flowered species. Unlike most genera in the Oleaceae which have four corolla lobes ('petals'), jasmines typically have five or six lobes. They are often strongly and sweetly scented. Flowering is in spring or summer in most species, but in a few species, notably J. nudiflorum, in winter on the bare branches of this deciduous species.
The common name 'jasmine' is often given to unrelated plants with pale, sweetly-scented flowers and dark green leaves, such as Trachelospermum species (Confederate or star jasmine), Gardenia jasminoides (Cape jasmine), and Gelsemium species (Carolina jasmine).
Cultivation and uses Jasmines are widely cultivated for their flowers, to be enjoyed in the garden, as house plants, and for cut flowers. The flowers are worn by women in their hair in southern and southeast Asia.
Jasmine flowers are also used to make tea, which typically has a green tea base. Many types yield an essential oil, which is used in the production of perfumes and incense. By: Witches and Pagans
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Post by Indilwen on Aug 1, 2013 14:58:50 GMT 12
Worlds Best Chocolate No Bake Bars - Looks so good, I bet you didn't guess they are GOOD FOR YOU! Made with coconut oil & honey instead of sugar!
1 cup peanut butter 1/2 cup honey 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor) 2 cups dry oats (not instant) 1 C shredded coconut 1/2 C chopped walnuts (optional) 1 1/4 cups dark chocolate chips 1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!
Courtesy of -I hear Exercise will kill me By: Shawna's Wraps - It Works
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Post by Indilwen on Aug 1, 2013 14:56:52 GMT 12
Mini Zucchini Cheese Bites
Ingredients ◾2 cups grated zucchini ( about 1 medium) ◾1 egg ◾1/2 cup grated Parmesan Cheese ◾optional: 1/4 cup chopped cilantro, salt & pepper
Directions
Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.
Nutrition Info
Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g
The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside.
Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have more or even make them larger then mini. By: "Health is wealth"
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Post by Indilwen on May 28, 2013 15:05:18 GMT 12
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Post by Indilwen on May 28, 2013 15:04:13 GMT 12
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Post by Indilwen on May 28, 2013 14:58:54 GMT 12
csn.cancer.org/node/234097I love a particular line in this article as well... "The drug companies did try to get a patent on turmeric, but India stepped in as said I don't think so buddy. Go India!!!!!"
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Post by Indilwen on May 28, 2013 14:57:29 GMT 12
TURMERIC TEA WITH GINGER
This tasty adaptation of turmeric tea includes ground ginger, maple syrup, and lemon juice. It’s recommended to help ward off colds, flu, and other viral infections, any gastrointestinal problems, and to detoxify the body.
Ingredients: •2 cups spring or distilled water •½ teaspoon each powdered ginger and turmeric •1 tablespoon maple syrup or honey (preferably local honey, if you're using honey) •Juice from ½ fresh lemon
Directions: 1.Bring the water to a boil, and add powdered ginger and turmeric. Reduce heat to low and simmer for 10 minutes. 2.Strain the liquid into a clean coffee mug, and add the maple syrup and lemon. Stir to combine, and drink immediately.
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Post by Indilwen on May 28, 2013 14:55:30 GMT 12
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Post by Indilwen on May 1, 2013 10:59:02 GMT 12
Creamy Pumpkin Soup.
30g Tararua Butter 1 large onion, finely chopped 2 tsp coriander powder 1 large potato, chopped 500gm pumpkin 3 cups chicken stock 1/4 tsp nutmeg 1 1/2 tsp toasted cumin seeds (roughly) 1/2 cup Meadow Fresh Cream Fresh coriander Salt and pepper Freya’s Sunflower & Barley Bread – for toasting
Pumpkin Soup.
Method Melt butter in a large pot. Add chopped onion and coriander powder and cook for about 3 minutes. Add potato and pumpkin along with chicken stock, nutmeg, and toasted cumin seeds. Cook until tender. Stir in the Meadow Fresh Cream. Blend together in a blender or food processer (if you dont have a large enough blender, a hand one should be fine, or do it cup by cup). Pour into serving bowls and swirl a little bit of cream on top. Season with salt & pepper and garnish with fresh coriander. Serve with buttered Freya’s toast for dipping – yum!
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Post by Indilwen on May 1, 2013 10:57:32 GMT 12
Amish Cinnamon Bread. No kneading, you just mix it up and bake it ¢¾
Batter:
1 cup butter, softened 2 cups sugar 2 eggs 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice 4 cups flour 2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar 2 teaspoons cinnamon
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.
I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.
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Post by Indilwen on May 1, 2013 10:56:39 GMT 12
When you have a sweet tooth and want to stay on track, here's a nice treat. Sugar is NOT an added ingredient.
3 mashed bananas (ripe) 1/3 cup apple sauce 2 cups oats 1/4 cup almond milk 1/2 cup raisins (optional) 1 tsp vanilla 1 tsp cinnamon
Bake at 350 for 15-20 minutes
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Post by Indilwen on May 1, 2013 10:55:30 GMT 12
Southern Cole Slaw
Here's "mom's famous cole slaw" recipe. It is a unique blending of tart and sweet. Perhaps a little different from your average cole slaw. Be sure to chop the cabbage very small.
Ingredients * 1 large head of cabbage, chopped fine (about 1/4 inch pieces). * 1 cup chopped green bell pepper * 1 cup chopped onion * 1 medium carrot, shredded * 2 tablespoon celery seed (optional) * 1 cup white vinegar * 1 cup sugar * 1 tablespoon olive oil or salad oil * 2 tablespoons salt * 1/4 tablespoon black pepper * 1/4 cup mayonnaise
Directions 1. Mix chopped cabbage, bell peppers, onion and carrot in a large bowl. Set aside. 2. In a small saucepan, bring vinegar, sugar and salt to a boil, stirring until sugar is completely dissolved. 3. Allow vinegar/sugar mix to cool 5 minutes then pour over cabbage mix. 4. Stir in black pepper, olive oil, celery seed and mayonnaise. Mix well. 5. Adjust ingredients to taste. If too sweet, add vinegar. If too much vinegar, add sugar and oil. If bland, add salt. 6. Refrigerate for 30-45 minutes. Pour off excess liquid before serving. Alternate Directions If you have a food processor, you can chop all ingredients in 3 or 4 inch chunks and place in processor with the prepared hot vinegar/sugar mix. Pulse repeatedly until all ingredients are chopped very fine (1/4 inch pieces).
Note: The longer it sits, the better it taste (up to about 3 days). This cole slaw will be very moist. Additional liquid will form in the bottom of bowl as it sits. Remember, just get rid of the excess, not all the liquid.
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