If you are comfortable with the idea of wine making, here’s a simple recipe you might want to try:
Combine 2 pounds of Mulberries, 2 pounds of sugar, and 3 quarts of water in a stainless steel or enamel pot. Bring to a boil and keep boiling for 20 minutes.
Cool the mixture to room temperature and pour through a strainer into a sanitized one-gallon glass jug. Top off with clean water if needed, and add red wine yeast when the liquid is 80 degrees Fahrenheit or cooler.
Fit a water-filled wine lock to the jug mouth, and ferment in a dark, room-temperature spot for six weeks.
For best taste, decant the wine into bottles and age for a few months. Though you could enjoy the “new” wine right away.
Lilac lemonade is very easy to make. If you have ever had lavender lemonade, this lemonade actually tastes very similar.
To make this easy lemonade, you will need about 2 cups of fresh Lilac blossoms. Make sure to pick Lilacs that have not been sprayed with any chemicals. Wash them to remove any insects and gently pull off the Lilac blossoms to make two cups.
- 2 cups fresh Lilac blossoms
- 1 cup sugar or honey
- 16 cups water
- Juice of 4 lemons
To really get the flavor of the Lilac blossoms, you will need to boil the blossoms like you would to make tea. Place the Lilac blossoms in a sauce pan and cover them with water. Bring the water to a boil.
Remove the pan from the heat and let it sit for about 20 minutes. The longer you let it sit, the stronger the Lilac flavor will be. Strain the Lilac blossoms out of the water with a fine mesh strainer.
Place the liquid in a 1 gallon container and add the sugar or honey, lemon juice, and remaining water. Stir. Refrigerate until ready to serve. Garnish with a sprig of fresh Lilac flowers if desired.
You can also freeze fresh Lilac flowers in water in an ice cube tray, putting 2 or 3 of the tiny florets in each cube. This makes a cute way to dress up your Lilac Lemonade.
This recipe is made with fresh Lilac blossoms. If you want to preserve your Lilac blossoms to make Lilac lemonade when your Lilacs are out of season, then see the the following posts for:
This recipe makes approximately 1 gallon of lemonade. You can cut the recipe in half, and you can also adjust the recipe to suit your tastes if you would like to use less sugar or more lemon juice.
Found at: Creative Homemaking
Plain, fresh celery juice is one of the most powerful healing juices available to us. This clean, green drink is the very best way to start your day. Make this juice a part of your daily routine and soon you won’t want to go a day without it!”
- Thoroughly rinse one bunch of Celery.
- Run it through a juicer.
- Drink immediately for best results.
- Makes about 16 ounces of juice.
If you don’t have a juicer:
- Chop the celery.
- Blend it in a high-speed blender until smooth.
- Strain well.
Here’s what Anthony William has to say about Celery juice:
Don’t let the simplicity of humble celery mask its strength—it’s often the simplest of measures in life that gracefully work wonders in the most complex situations. I believe that celery juice is a miracle juice and that it’s one of the greatest healing tonics of all time. I’ve seen thousands of people who suffer from chronic and mystery illnesses restore their health by drinking sixteen ounces of celery juice daily on an empty stomach. That’s why, long ago, I started the movement of drinking pure, straight celery juice. Since my books came out sharing the benefits of celery juice even more widely, it’s become a global movement. I want to be sure people know how to use this potent drink correctly and successfully because its healing potential is that tremendous.
Celery juice is most powerful when you drink it solo. While it’s great to consume other green juices or vegetables juices and add in items like spinach, kale, parsley, cilantro, and apples, drink those mixed juices at a different time than your straight celery juice. These blends function differently than what I’m recommending as your greatest tool for recovering your health: pure celery juice taken on an empty stomach.
- Eating vs. Juicing Celery: The Difference
Eating celery stalks, while very healthy and important, is not the same as drinking pure celery juice. When celery is juiced, the pulp (fiber) is removed, and I believe its healing benefits become much more powerful, especially for someone with chronic illness. You’ll also be able to consume far more celery as juice than you would by eating it.
I believe that celery juice also increases and strengthens your bile. Strong bile is important for breaking down fats; it’s also needed to eliminate waste from your body. In Liver Rescue, I share hundreds of what I call Liver Troublemakers, which are the specific chemicals, pollutants, pathogens, foods, and more that contribute to a sluggish liver, causing a wide range of health problems that result in chronic illness.
- Celery Juice Tips
Every morning, drink roughly sixteen ounces of celery juice on an empty stomach. Make sure it’s fresh, plain celery juice with no other ingredients. It takes roughly one large bunch of celery to make sixteen ounces of juice. Celery juice is a medicinal drink, not a caloric one, so you’ll still need breakfast afterward to power you through the morning. Simply wait at least fifteen minutes after drinking your celery juice before consuming anything else.
For even greater benefits or if you suffer from a chronic illness or symptom, consider drinking twenty-four to thirty-two ounces of straight celery juice per day. You can drink it all at once in the morning on an empty stomach or split it into two servings as directed below.
If you’re unable to consume your celery juice first thing in the morning before food, then the second-best option is to drink it fifteen to thirty minutes before or after eating something anytime during the day. If you’re having thirty-two ounces a day, you may wish to have it in two sixteen-ounce servings. You can drink the first in the morning on an empty stomach before eating and the second in the late afternoon or early evening, at least fifteen to thirty minutes before eating your next meal.
If you’re sensitive and sixteen ounces is too much, start with a smaller amount, such as two to eight ounces, and increase how much you consume over time. If you’re too sensitive for two ounces, you can try sixteen ounces of straight cucumber juice instead for now. Cucumber juice is very gentle, and you can try celery juice again once you’ve been drinking cucumber juice for a while.
Use organic celery whenever possible. If you’re using conventional celery, be sure to wash it especially well before juicing.
It is best to make celery juice fresh and then drink it immediately. If you’re unable to make your celery juice right before you want to drink it, it’s important to drink it within twenty-four hours of making it. The best way to store the juice is in a glass mason jar with a lid and keep it in the fridge. If you wish, you can also freeze celery juice and drink it as it defrosts. However, I believe the powerful medicinal properties of celery juice will decrease when it’s frozen, so it’s best to drink it fresh whenever possible.
If your mornings are busy, you can save time by rinsing the celery and chopping it (if needed) the night before so it’s ready for you to juice in the morning.
If you find the taste of straight celery juice too strong, you can juice one cucumber and/or one apple with the celery. This is a great option as you get adjusted to the flavor. As you get used to it, keep increasing the ratio of celery; I believe the greatest benefits come when celery juice is consumed on its own. This also means leaving out any lemon, lime, ice, or other added ingredients, all of which change the pure celery juice’s healing benefits. For the best results, think: straight celery. Also, if you find the juice bitter, it may be because of the celery leaves. Some people prefer to leave them on while others prefer to remove them. Both options are great; it’s an individual choice.
Some people may experience a change in their bowel movements when starting to consume celery juice. This is a normal reaction that some individuals may experience. The loose stools will pass as your body heals, and you may notice your bowel movements become more regular and healthier than ever.
Found at: Encyclopedia of Herbology
Here is a simple list of juices to cure a variety of ailments. Enjoy!
- Arthritis – Carrot, Celery, Pineapple, Lemon
- Asthma – Carrot, Spinach, Apple, Garlic, Lemon
- Cold – Carrot, Pineapple, Ginger, Garlic
- Constipation – Carrot, Apple, Cabbage
- Depression – Carrot Apple Spinach Beet
- Diabetes – Carrot, Spinach, Celery
- Eyes – Carrot, Celery
- Fatigue – Carrots, Beets, Green Apple, Lemon, Spinach
- Hangover – Apple, Carrot, Beet, Lemon
- Headache – Apple, Cucumber, Kale, Ginger, Celery
- High Blood Pressure – Beet, Apple, Celery, Cucumber, Ginger
- Indigestion – Pineapple, Carrot, Lemon, Mint
- Kidney Detox – Carrot, Watermelon, Cucumber, Cilantro
- Kidney Stones – Orange, Apple, Watermelon, Lemon
- Memory Loss – Pomegranate, Beets, Grapes
- Nervousness – Carrot, Celery, Pomegranate
- Stress – Banana, Strawberry, Pear
- Ulcer – Cabbage, Carrot, Celery
A great way to make some tea without heating up your kitchen is to use the power of the sun to make sun tea.
Put 4 to 8 tea bags into a clean 2 quart or gallon glass container (4 teabags for a 2 quart container, 8 tea bags for a gallon container). Fill with water and cap. Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove from sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point.
The tea will probably taste more mellow than what you are used to from using boiling water. The slow steeping has a way of bringing out a slightly different flavor from the tea. Also, because you didn’t use boiling water, you should refrigerate the tea and drink it up pretty quickly – a day or two. It will not keep as well as iced tea made from boiling water.
Found at: Simply Recipes
Here is a recipe for Cinnamon Turmeric Tea to flush inflammation naturally.
Inflammation has been found to be the root of most diseases and ailments, so it is of high importance to fight it and thus improve overall health. The combination of cinnamon and turmeric is one of the most delicious and powerful natural ways to fight inflammation in the body.
These spices are inexpensive, calorie-free and easy to find in most supermarkets and natural foods stores. Because turmeric and cinnamon are safe with no side effects, they may be worth a try for their potential health benefits. Keep in mind that ground spices release flavor more slowly than whole spices.”
Green tea, is a rich source of polyphenols, that fight free radicals and prevent chronic diseases. Green tea regulates blood sugar, helps weight loss, fights inflammation in the gut, and lowers bad cholesterol while increasing good cholesterol. Also, it boosts liver health and the cognitive function, helps weight loss, and lowers risk of heart disease.
Here is how to prepare this miraculous drink:
Cinnamon Turmeric Iced Tea Recipe
- 1/4 tsp. cinnamon
- 1/8 tsp. turmeric
- 1-2 Tbsp. black or green loose leaf tea
- 1 tsp honey
- lemon slices, optional
Add the ingredients to the bottom of a French press, add hot water to about the halfway point, and leave to steep for 5 minutes. Stir once press and leave the mixture to cool.
Pour the tea in a mug, and add the lemon slices. Enjoy and naturally fight inflammation in the body!
Source: Healthy Food House
In Ayurveda (one of the oldest systems of natural healing in the world), warm milk is a common remedy for sleeplessness. This recipe features nutmeg (a natural sleep aid) and ashwagandha (an adaptogen that helps your body deal with stress) to shepherd you to dreamland. Look for ashwagandha at health food stores, Indian specialty stores, or Whole Foods.
- 1 cup whole milk or unsweetened nut milk (such as hemp, almond, or cashew)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ashwagandha (or another adaptogen, like shatavari or astralagus)
- 2 pinches of ground cardamom
- Pinch of ground ginger (optional)
- Pinch of ground nutmeg
- Freshly ground black pepper
- 1 teaspoon virgin coconut oil or ghee
- 1 teaspoon honey, preferably raw
Bring milk to a simmer in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, if using, and nutmeg; season with pepper. Whisk vigorously to incorporate any clumps. Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5–10 minutes (the longer you go, the stronger the medicine). Remove from heat and let cool slightly. Stir in honey (you want to avoid cooking honey or you’ll destroy its healing goodness). Pour into a mug, drink warm, and climb right into bed.
Found at: Bon Appetit
According to Ayurveda, chronic or excessive stress depletes a precious substance in the body called ojas. Ojas means vigor or vitality and is said to support healthy sleep, vitality, and virility cycles. In Ayurveda, there are certain foods and herbs that build ojas, and it all starts with milk.
To replenish and revitalize, and for a good night sleep, here’s a recipe for a mix of ingredients that can be made in advance and then added to a nightly cup of hot milk:
To 1 cup hot milk, add 1.5 tsp of the following mix:
- Chopped dates (1 tbsp)
- Chopped almonds (2 tsp)
- Coconut meat or flakes (1 tbsp)
- Saffron (1/2 tsp)
- Ghee (1-2 tsp)
- Cardamom (1/8 tsp)
A cup of hot milk before bed sets the stage for smooth transition into sleep. It soothes the nerves and, if you prepare it just right, it is tasty and full of nutrients. According to AyurVeda, milk is balancing to vata and pitta doshas.
Here’s a recipe to make your own delicious treat:
Boil the milk. Watch milk carefully until it boils, then let it continue to boil on low for about 5-10 minutes. Add spices (if desired).
- Turmeric reduces inflammation.
- Cardamom aids in digestion and adds sweetness.
- Cinnamon and ginger stimulate digestion and add a spicy kick.
- Vanilla flavor is also a delicious choice.
Pour the milk into your mug or cup of choice. Let sit until no longer scalding.
After the milk cools completely, a teaspoon of honey or maple syrup can be added for sweetness. You can also add a half teaspoon of ghee (clarified butter).
Drink your milk and enjoy!
Milk does increase kapha dosha, which can cause weight gain, but this effect is lessened by using 2% or skim milk in place of whole milk. Hot milk pacifies vata dosha in the body and mind, allowing one to settle down for sleep.
In addition to these ayurvedic benefits, milk also supplies:
- Calcium, which keeps bones and teeth healthy and helps your body maintain bone mass
- Protein, a good source of energy that builds and repairs your muscle tissue
- Potassium, which helps maintain good blood pressure
- Phosphorus:, which strengthens your bones and gives you energy
- Vitamin D, which maintains bone density
- Vitamin B12, which maintains healthy red blood cells and nerve tissue
- Vitamin A which maintains the immune system, normal vision and good skin
- Niacin, which improves metabolism
Tonight, try boiling a cup of milk and feel the benefits for yourself. It may take a few tries to find the exact balance of spices you enjoy, but once you discover your favorites you will have a tasty new way to unwind in the evenings.
The standard way to make an herbal tea is to pour slightly cooled boiled water over the material to be infused, let it stand for 5 minutes, strain it, and drink it. You can let it stand longer if you want stronger flavor. You can save the strained plant material for another cup of tea because as long as you get taste and color – it’s still good to use.
The reason why boiled water should be allowed to cool for 5 minutes before pouring it on the plant material is because boiled water can harm the nutrient levels. In particular, vitamin C is denatured at 158° Fahrenheit or 70° Celsius. The same goes for cooking foods containing vitamin C.
- Fresh plant material
When a recipe refers to fresh plant material to be used, a 1/8 cup fresh material is typically used in a large mug, (or a few leaves), following the method above.
- Dried material
When a recipe refers to using dried material, use 2 teaspoons of material when making it.
- Bark or seeds
Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark.
- Sweetening your infusion
You could sweeten your nourishing herbal drink with honey or cane sugar should you so require, and a dash of fresh lemon juice may also enhance the taste.
When making herbal teas – make lots! Use it to make your rice, quinoa or couscous. Use cooled tea to water your houseplants to give them added nutrients
Source: Edible Wild Food