Yearly Archives: 2017
Elderberry Ice cream
Ingredients:
- Elderberries (destalked)
- Sugar
- Juice of 1/2 a lemon
- 1/2 pint Double cream
- 2 Egg whites
First pick your elderberries. The easiest way is to snip off whole bunches, and then strip the individual berries off using the prongs of a fork at your leisure. I picked about half a carrier bag of bunches, which came out to a big saucepan of berries.
Put the berries into a saucepan with a little water, a sprinkling of sugar and the juice of half a lemon. Go steady on the sugar, you can always add more later if you need to.
With a lid on the saucepan, gently simmer for about 45 minutes, or until the berries have gone very soft. Leave to cool, and then push the berries through a sieve, discarding the pips that remain. This will leave a rich elderberry syrup. Taste it, and add more sugar if required. As a guide I had about a pint of syrup at the end.
Whip half a pint of double cream until it stands in peaks, and in a separate bowl whisk two eggwhites until they are stiff enough to tip the bowl upside down. This can be quite a feat with a hand whisk!
Fold the cream, egg whites and elderberry syrup together gently, until the whole mixture is a uniform lurid purple. Pour into a suitable freezer container – I used a Pyrex glass bowl. Then stick it into your freezer.
By John Kennett
The Easy Grape Cure
Dr. Johanna Brandt wrote the classic book The Grape Cure in 1926 describing in detail how she cured herself of a particularly aggressive form of stomach cancer. Johanna tells how years of fasting had had no effect on the cancer and the book sets out the full protocol of the diet based purely on grapes that finally cured her in only six weeks. She lived another 40 years, well into her eighties, completely cancer free. The book also goes on to describe how five terminally ill patients in a New York hospital were all cured along with many other case histories.
Eat the Fruit not the Supplement
Science has since backed up the extraordinary medicinal effects of grapes with several discoveries of particular substances which have been shown to have far reaching health effects on the body. These are easily researched and many extracts are now available as supplements but I am a firm believer in obtaining as natural a source as possible, from the original fruit, herb or vegetable because the synergistic value of the combined properties of the whole far outweighs isolated extracts as far as integration and absorption are concerned.
The Easy Grape Cure is an excellent detoxification program which can be undertaken as often as required to cleanse the whole system. She has recommended this regime to hundreds of people and so far reports have included:
Multiple Benefits of The Cure:
- Increased mobility and relief from swelling and pain in cases of arthritis and rheumatoid arthritis
- Reduction in allergic responses to many common foods
- Better quality of sleep
- Increased energy
- Effortless weight loss
- Increased libido
- Thickening of hair
- Relief of PMT and menopausal symptoms such as hot flushes, mood swings and many indicators of hormonal imbalances
- Hemorrhoid relief
- Swifter healing and recovery from surgery
Step One
Eat a normal diet from 12 noon until 8pm and then do not eat ANYTHING until 7 am the next day and only drink water.
Step Two
From 7am until 10am slowly sip 24 fl oz (0.72 litres) of unsweetened grape juice. For a small person or child 12oz is sufficient. Take NOTHING ELSE during this time other than water.
The timetable may be varied but there must be at least an 11 hour gap between the last meal of the day and the start of drinking the grape juice to ensure a COMPLETELY EMPTY STOMACH.
Notes
• The juice can be varied by eating an equal weight of well washed whole grapes, skin and all or substituting half and half, 12 oz of grapes and 12 fl oz of grape juice.
• For a change you can eat either red or white grapes and drink red or white grape juice.
• Grape skins contain resveratrol, a phytoalexin, and other potent anticancer chemicals. Grape seeds contain pycnogenol, which is reputed to have anti-cancer properties, so if you can, crunch a few rather than spitting them all out.
• The sterilising of the grape juice sold by supermarkets does not reduce the effect of the juice.
• Although Wortman states eating your normal diet between the hours of midday and 8pm it seems sensible to me to make a special effort to eat healthily. Avoiding fried, fatty and processed foods and eating those rich in enzymes, plenty of salads and vegetables with a moderate amount of lean meat and dairy products is just common sense but you should in no way restrict the quantity you eat, your body needs extra resources while fighting any illness and even though I lost weight it was not achieved through reducing calories.
• Tomatoes contain lycopene, an antioxidant with strong anti-cancer effects. For maximum absorption they must be eaten with a small amount of oil, as in tomato sauce or a fresh tomato salad with olive oil.
Ensuring proper absorption:
First of all the stomach must be in a condition to digest the juice, so it can go straight into the blood stream to reach the cancer. If the stomach is already inflamed, ulcerated or weak and passes the juice straight through there will be no beneficial results. It must be digested. The stomach can be strengthened by starting with a small amount of juice, about 6oz and diluted with the same amount of water, then sipped, slowly.
If that digests and does not pass straight through, all is well. Repeat that for several days and then very gradually increase. Little by little the stomach will grow stronger and be able to take the juice straight.
How long before I see results?
Following this method for six weeks usually eliminates internal cancer. Prostate and bone cancers require more time. Total treatments should preferably carry on for eight weeks or more. Wortman warns that this treatment may not be successful with a person who has already had surgery.
For detoxification purposes only I recommend following the diet for two weeks at a time. It can easily and safely be prolonged if you feel you are making progress but are not quite ‘there’ yet.
In Conclusion
In my opinion this program is an excellent prophylactic method and may be safely undertaken every few months as part of a health maintenance program.
Disclaimer:
This paper is freely available for information purposes only. I make no claims that this is a cancer cure or indeed a cure for any disease. If you think you have cancer or a serious illness you must seek medical attention from your physician.
Please Note:
This program is NOT suitable for diabetics or anyone with a blood sugar problem.
With very best wishes,
A Healing Bone Broth
Bone broth is the most accessible “cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers.
For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces. Stock contains minerals in a form the body can absorb easily-not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
It works great as a base for soups, sauces, grains, beans or add some kraut and a bit of miso for a delicious and easy lunch. A warm cup in the morning is a simple and nourishing tonic to begin the day. This is the flavor of love!
Here’s a simple recipe:
Every time you come upon a beef bone, like when you have steak, keep it. Collect leftover bones in a gallon bag in the freezer. Eventually, you’ll have enough for a pot of stock. If you like, you can buy some bones as well, or instead.
You can buy soup bones at a butcher store or your supermarket’s butcher counter. They might be labeled soup bones, marrow bones, or even “dog bones,” although people can eat them, too! If you don’t see them on display, ask the nice folks behind the counter, and they’ll set them aside to sell you when they remove them from the meat they process, or even order them for you.
Ingredients:
- Beef bones, about 3 quarts, or 3 pounds – you can use any mix of leftover bones or soup bones, marrow bones or bones sold for dogs
- Water
Equipment that bears mentioning:
- Tall stock pot (ideal), or any big pot
- Tongs
- A big bowl or another big pot
- Several freezer-safe containers
In a nutshell:
Roast bones until browning and fragrant. Simmer bones 6 to 12 hours. Cool and strain. Lift off tallow when completely cool.
Yield:
About 1 gallon.
Temperature and time:
- Oven: 350 F : 45 minutes.
- Stovetop: Low : 6 to 12 hours
In detail:
Heat water. Fill a stockpot or other large pot with water about halfway and set on the stove on high heat. It takes a while for this to get to the boil, so you might as well get it started while the bones are roasting.
Roast bones. Set oven to 350 F. Spread bones out on a shallow baking sheet or rimmed cookie sheet. Place in oven for 45 minutes, or until browned and sizzling. Don’t allow them to burn or get singed, or the whole batch will taste burnt.
Remove the pan of bones from the oven and set it near the pot. Use kitchen tongs to transfer the bones carefully into the water. The bones will be sizzling hot — up to 350 F (think about it) — so don’t drop them in so that they make a splash that could burn you. Slide or place them carefully.
Simmer bones. Add water, if there’s space in the pot, so that there approximately a gallon plus a quart of water. That’ll give you a gallon of stock, after about a quart of loss to evaporation, absorption into the bones and clinging to the bones. The precise amount of water is not important. If you don’t have a pot big enough for this amount of water and/or bone, just use less.
Bring the water to the boil. Turn the heat to the lowest setting possible that will maintain a gentle simmer. The surface of the water should be waving gently and making many tiny bubbles. It should not be frothing crazily.
Over the course of the next several hours, check the soup every hour or so to see that the simmer level is good.
After six to twelve hours, turn off the heat. The amount of time depends on your convenience. You could cook this overnight, but the strong cooking aroma might disturb your sleep, despite being wonderful.
Cool and strain. Let the stock cool. This will take an hour or two. Pour the stock through a strainer into a big bowl or another big pot.
Skim tallow. If desired, cool it long enough that you can easily lift the tallow (beef fat) that has collected and solidified atop the liquid. Store this separately in the refrigerator. It makes an excellent, stable and tasty cooking fat with a high smoke point.
Store stock. Ladle the stock into individual containers and store in refrigerator or freezer.
Variations:
- Use any other kind of animal bones you like, chicken especially will take less time due to smaller pieces.
- Add a splash of vinegar when simmering the bones. (The acidity will help extract more minerals from the bones).
- Add chopped veggies like carrots, celery and onions for more flavor or variety.
A crock pot makes this recipe super-simple, but you can also use a large stock pot (hence the name) or an enameled cast-iron dutch oven type of pot.
Recipe from: How To Cook With Vesna
Green Shamrock Shots
You don’t have to be Irish to celebrate Saint Patrick’s Day! This remineralizing and alkalinizing green juice has actual shamrocks in it. Yep! Shamrocks are from the clover family, are completely edible, and are full of nutrients and vitamins (think wheatgrass!). Grab some friends, chase a rainbow and cheers your fellow leprechaun with this healthy green shamrock shot!
Ingredients
- 1/2 cup organic shamrocks, wash and spin dry
- 1 cup organic baby spinach leaves, wash and spin dry
- 3 medium fresh organic mint leaves
- 1/2 cup organic clover sprouts, wash and spin dry
- 1/2 cup shredded organic daikon radish
- 1 small organic cucumber, do NOT peel, wash and quarter length-wise into spears
Instructions
In your juicer, load up with the hopper in order with the shamrocks, spinach, mint leaves, and clover sprouts- now juice these. Now add the daikon radish and juice. Finish off with the cucumber spears to wash it all out. Pour into 4 shot glasses and CHEERS!!
Notes
Although clovers are edible, be sure to buy ORGANIC! Ask your florist or favorite local market to source these for you. Also, sprouts need to be washed well before consumption, ALWAYS!! I wash well and then spin them dry in a salad spinner.
Found at: Raw Food Recipes
Pickled Walnuts
What do you do with them? They are particularly good with cheddar, and in Britain they are traditionally part of a ploughman’s lunch, with other pickles, cheese and cold meats. They can also be tossed into beef or lamb stews (pot pies and pasties, too!) in wintertime, and in summertime served in cool salads alongside tomatoes, and accompanying shellfish such as scallops or shrimp.
The flavor is a bit like eating solid steak sauce, with a little floral aroma and a zephyr of bitterness that just barely let you notice it. Eaten alone they are fairly soft, puckery and strangely floral with a Worcestershire-Heinz 57 taste to it.
For the recipe you need green, unripe walnuts to make pickles. And yes, you use the whole thing, hull and all.
It is very important that you test to see that the walnuts are green enough to use. How to do this is slice an unripe nut in half. You need to do this, either with a knife or a stout needle or a long nail, because you have to catch the unripe walnuts before the shell forms. Once that shell forms inside the walnut’s hull, you’re too late.
The traditional harvest date in England is late June.
Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores. But you do need them hull and all, so this only works if you have a tree nearby.
The process for pickling walnuts is not hard at all, but it takes more than a week. You need to brine the green walnuts for a good long time before they will be ready to pickle properly. The brine time helps with preservation and removes some of the bitterness in the unripe walnuts. Once brine pickled, they are pretty durable. Do you need to sun-blacken the walnuts? No, but doing so gives you a nice, uniform look to them. Otherwise they will be olive green in some places, blotchy black in others.
The pickling liquid in my recipe is very traditional; you’ll see variations on it throughout England. I’ve also made a Chinese-inspired version with Sichuan peppercorns and star anise replacing the allspice.
Makes about: 3 to 4 quarts.
Prep Time: 8 days, fermenting time
Cook Time: n/a
- About 50 to 60 green, unripe walnuts
- 1/2 cup kosher salt
- 1/2 gallon water
- 2 quarts cider or malt vinegar
- 1 tablespoon cracked black pepper
- 1 tablespoon cracked allspice berries
- 10 cloves
- 1 ounce ginger, smashed (about 1 1/2-inch pieces)
- 1 cup brown sugar
Instructions:
- Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks — and it won’t come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
- Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
- Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement — you just want them to rest below 70°F — for at least a month before you eat them. Kept this way they will last a year.
Note: When you use the walnuts in recipes or for lunches, be sure to keep the vinegar as it is said to be a great gargle for coughs when you have a cold or the flu.
From: Honest Food
Pond Lily Popcorn
You can eat the seeds of yellow pond lily (Nuphar lutea) also called spatterdock, yellow water-lily, or cow lily. Here’s a recipe from Janice Schofield, an Alaskan herbalist:
Pop 1/4 cup of seeds in 2 tablespoons of oil and flavor with butter, nutritional yeast and whatever else you fancy. The Assiniboin and Micmac peoples ate them: fried in bear fat.
Enjoy!
Calendula Biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoons salt
- ¼ cup butter
- 2 tablespoons calendula petals, finely chopped
- ¾ cup milk
- 2 tablespoons butter
Preheat oven to 450 F. Mix dry ingredients together in a bowl. Cut in butter and Calendula petals with a pastry knife until the mixture is mealy in texture. Quickly stir in the milk. Turn out onto a floured board. Shape and kneed (as little as possible) into an oblong shape about 1-½ Inches thick.
Place on a heavy cookie sheet (or use one cookie sheet atop another). With a sharp knife, cut dough into 2-inch squares. Dot each biscuit with butter. Bake for 10 to 12 minutes or until lightly browned. Serves 6 to 8.
From: Grandmas Wisdom
Hawthorn Flower Tea
Hawthorn flower tea infusion. This is a medicinal drink which is good for blood pressure, any heart disorders, including blocked arteries.
Here’s how to make it:
- Pick as many hawthorn flowers as you can, along with the leaves around them.
- Drink them fresh or dry them in the sun and store.
- Put some into a large cup of boiling water and leave to stew for 20 minutes.
- Strain and add 1 teaspoon honey to the liquid.
Found at River Cottage
Bilberry Pie
With An ORAC score of 111, bilberries rank among some of the most antioxidant rich foods in the world. This means that per cup consumed they pack a much healthier punch than most all other foods and have excellent anti-aging, anti-cancer and pro immune system properties to help both fight off and prevent a plethora of health issues and diseases.
Here’s a recipe for a yummy desert that is not only good, it’s good for you!
Ingredients:
In a large bowl add together:
- 5 cups Bilberries
- 6 Teaspoons Cornstarch
- 1 to 1.5 cups- sugar
- 1 teaspoons grated lemon rind (optional)
- 3- dabs of butter
Directions:
Mix the above ingredients together with a spoon so that everything is well distributed; pour into the bottom pie shell as it sets in the pie plate. Dot the top of the mixture with 2 or 3 dabs of butter. Top off with the second pie shell. Once it is correctly positioned you should have a 1 inch overlap on the top crust so that it can be crimped with the bottom crust. Crimp or pinch the two crusts together and make a decorative edge to seal the two pie crusts.
The pie can be refrigerated until you are ready to bake or baked immediately. To bake, preheat your oven to 450 degrees. Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over. Once the pie looks done and the crust is a light golden brown, it should be done.
Take it out and let the pie cool on a cooling rack until it is ready to serve. Some notes: baking your pie may take less time or a little longer depending on your oven. Just in case it starts to bubble over the side, place a sheet under the pie plate to save cleaning the oven.
From: NW Wild Foods
Bilberry Shrub
Shrubs are like syrups made with a healthy dose of vinegar. Most often flavored with fruit, shrubs are the grown-up answer to syrups. Shrub can be used in many of the same places as syrup, such as in fizzy water and cocktails, or to dress fruit salads, but the vinegar used to make shrub gives it a perfect punch of sour meets sweet.
There are some shrubs that I prefer to make with fruit that has never been cooked, only macerated with sugar. However, I think it is easier to maximize the flavor and amount of juice in bilberries by making a cooked syrup.
Preparation time: 2 hours
Ingredients:
- 1 part fruit (all parts by volume, not weight)
- 3 parts sugar
- 1 part water
- Rice vinegar or other light clear vinegar, equal in measure to the amount of bilberry syrup
Directions:
1. In a pot, lightly crush the bilberries together with the sugar, and let them sit for an hour.
2. Add the water, and bring the bilberries to a boil. Being such small berries, this is all they need to cook. Remove the pan from the heat, and let the bilberries cool to room temperature.
3. Strain out the solids from the bilberry syrup, and be certain to save them to put atop ice cream or your morning toast.
4. Measure the syrup, and combine it with an equal amount of rice vinegar. Stir gently to combine. Pour the shrub into mason jars, and store them in a very cold pantry or refrigerator for at least six months before serving. Once aged, the sharp edges of the vinegar will soften and become the perfect balance for the fruit.
Found at: Zester Daily
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I think it's time to go shopping... maybe even buy some really cool stuff at my online shops!!
