- 3 hard boiled eggs
- ½ c. fresh lovage leaves
- ¼ c. minced parsley
- sprig of minced tarragon
- 1 c. cottage cheese
- 1 c. sour cream
- pepper to taste
Chill eggs, chop very fine. Mix with rest of ingredients and chill to blend the flavors.
Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.
The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.
Recipe: Amherst Garden Club
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
This Swedish soup, blood red in color, is traditionally served as pudding.
- 600 ml Rose hips
- 2.6 litres water
- 3 tbsp potato flour
- 100 grams sugar
- 4 tsp ground almonds
Rinse the Rose hips and place them in a heavy bottomed saucepan with the water, and bring to a boil. Simmer, stirring occasionally, until the hips are soft – about 20 to 30 minutes.
Blend the hip pulp in a mixer and pass through a fine sieve or jelly bag, returning the liquid to the saucepan. Stir the potato flour into a little cold water, then add to the saucepan, along with the sugar.
Bring to a boil again. Turn down the heat, and let the soup cool. Serve with ground almonds on top. Macaroons and ice cream are also familiar floats in Nyponsoppa.
From: Foraging by John Lewis-Stempel
Super simple, moist and delicious almond meal and honey cake! This cake is gluten free and paleo friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine-grain sea salt
- 4 eggs, beaten
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries.
Pour the mixture into your prepared pan.
Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.
Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake more quick to spoil at room temperature.
Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
Found at: Cookie and Kate
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.
In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a soda can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the soda can; cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven!
What I like about this recipe is that you don’t have the problem of the aluminum foil getting ripped or torn by the wood in the fire, which has happened to me more than once. Also, I think it would work with other veggies as well.
This easy peppermint chocolate fudge is made with only 5 ingredients and takes 5 minutes to make and 1 hour to set. It is infused with amazing peppermint essential oil and is gluten and dairy free.
- 250 grams cashew butter
- 1/3 cup coconut oil, melted
- 1/3 cup raw cacao powder
- 2 tablespoons pure maple syrup
- 6 drops peppermint essential oil
- Add all ingredients to a blender/food processor/thermomix and blend until smooth.
- Spoon the mixture into a loaf tin lined with baking paper and smooth over with a spatula.
- Place into the freezer for approximately 1 hour to set.
- Take out of the freezer and cut into desired portion sizes.
Store in the refrigerator
Found at Raw Food Recipes
Ginger root has a slew of health benefits ranging from high in antioxidants to being used as a natural remedy for motion sickness or nausea. Ginger is also great for stimulating and aiding in digestion by breaking down food so that nutrients can be absorbed quicker.
Pineapple and apples also have wonderful cleansing properties, especially if you are feeling sick, as they are packed with vitamin C and magnesium. Vitamin C helps to support your immune system with antioxidants, while magnesium is essential for muscle and nerve function. Basically, just what the doctor ordered this fall season!
- 3/4 small pineapple
- 1 1/2 apples
- 1/4 piece of a thumb of ginger
Simply wash and chop the pineapple, apples and ginger and put into your juicer to be juiced. Store in an airtight container (mason jar) and enjoy for the next 3 days!
Found at Raw Food Recipes