I am looking forward to clearing out the yard and putting in my huge herbal garden and vegetable garden!!
Sunday, September 1, 2013
A House, a house! We bought a house!
In the excitement of moving and bringing the blog up to par, I failed to mention we finally bought a house! The home is adorable and is 103 years old (built in 1910). As with most older homes it has a few problems, but what it lacks in updated items, it makes up in charm.
I am looking forward to clearing out the yard and putting in my huge herbal garden and vegetable garden!!
I am looking forward to clearing out the yard and putting in my huge herbal garden and vegetable garden!!
Medical Herb - Yarrow
I am sure many people blog about herbs, but as a student of medical herbalism and a person who was fortunate enough to grow up with herbal medicine as a partner to western medicine, I occasionally like to share what I know.
Today I would like to talk about one of my absolute favorite herbs - Yarrow.
Yarrow's scientific name is Achillea Millefolium and is a member of the aster family, traditionally it is native to Europe and Asia. North America has a variety of the plant as well (also called Yarrow) Achillea Millefolium var. Ianulosa both varieties are completely interchangeable.
Yarrow is an absolute amazing herb and influences the circulatory system, the digestive system, and the nervous system.
Yarrow can be used in the following:
The whole plant is used fresh, though the most preferred portion are the tops. The flower tops are harvested within the first couple days of blooming and dried for use in teas and tinctures (suspended in alcohol). I also enjoy using the fresh herb and grinding it into a poultice for bruises, also it works wonders as a wound cream.
As with anyone putting up info of this nature, this is not used to diagnose, treat or cure any medical issue, nor am I a Doctor.
Today I would like to talk about one of my absolute favorite herbs - Yarrow.
Yarrow's scientific name is Achillea Millefolium and is a member of the aster family, traditionally it is native to Europe and Asia. North America has a variety of the plant as well (also called Yarrow) Achillea Millefolium var. Ianulosa both varieties are completely interchangeable.
Yarrow is an absolute amazing herb and influences the circulatory system, the digestive system, and the nervous system.
Yarrow can be used in the following:
- circulatory issues ( used as a hemostatic or normalizer of the blood and circulation)
- hemorrhoids
- wounds
- bruises (associated with cuts, or bruises that have become hard)
- fevers (acute fever, rapid pulse, sudden onset with chills)
- digestive issues
- provoke menses
- menstrual cramping
- uterine fibroids
- headache and nosebleeds
The whole plant is used fresh, though the most preferred portion are the tops. The flower tops are harvested within the first couple days of blooming and dried for use in teas and tinctures (suspended in alcohol). I also enjoy using the fresh herb and grinding it into a poultice for bruises, also it works wonders as a wound cream.
As with anyone putting up info of this nature, this is not used to diagnose, treat or cure any medical issue, nor am I a Doctor.
Saturday, August 31, 2013
Apple Fritters for Early Autumn
Though summer is not technically over, its still nice to start using the bounties of the fall harvest as they become available. For me, nothing conjures up images of the fall more then apples, and specifically Jazz apples! Our local organic store has them coming in by the truck loads and I am quickly snagging them up to make apple butter, canned apple pie filling, apple jelly, and dried apples for later in the ear as snacks and oatmeal toppings.
With the beginning of the apple bounty upon us, I wanted to share one of my favorite breakfast recipes, "Amish Apple Fritters". I don't know if they are actually Amish, but they sure are delicious!
Here is your list of your ingredients:
For those of you who are wheat and dairy free, this recipe works with substitutions, I like almond milk, and Toms Red Mill makes a fantastic gluten free flour.
To start, mix your dry ingredients: Flour, Baking Powder, Salt.
Put your pan on - if you have cast iron it is best. You will need 1 inch of your preferred cooking oil, I use coconut oil for all my frying. If you do not have that, try grape seed as it has a higher heat tolerance. Canola is crap for you and olive oil will burn.
Next, grate your apples and set them aside.
Once your dry ingredients are properly mixed (by hand or by blender), slowly add your wet ingredients: Milk, Egg, Apples, Vanilla, Lemon Zest.
Make sure there are no doughy lumps, your batter will be a little runny which is fine, it will stiffen up once it hits the heat of the griddle.
Spoon large table spoon amounts of dough onto your hot griddle and fry on each side until golden (generally about 2 to 3 minutes, be careful to check your center, it should be cooked all the way through.
Once the fritter is done, place them on a plate lined with paper towel, sprinkle with sugar while they are still hot.
Let them cool just a bit and enjoy with a cup of English breakfast tea, or beverage of your choice!
Happy Eating!
-Nicey
With the beginning of the apple bounty upon us, I wanted to share one of my favorite breakfast recipes, "Amish Apple Fritters". I don't know if they are actually Amish, but they sure are delicious!
Here is your list of your ingredients:
1 1/4 Cup of Flour
2 tsp Baking Powder
1/4 tsp Salt
2/3 Cup Milk
1 Egg
4 Grated Apples (I highly suggest Jazz apples)
Vanilla (A cap full)
Lemon Zest (to taste)
For those of you who are wheat and dairy free, this recipe works with substitutions, I like almond milk, and Toms Red Mill makes a fantastic gluten free flour.
To start, mix your dry ingredients: Flour, Baking Powder, Salt.
Put your pan on - if you have cast iron it is best. You will need 1 inch of your preferred cooking oil, I use coconut oil for all my frying. If you do not have that, try grape seed as it has a higher heat tolerance. Canola is crap for you and olive oil will burn.
Next, grate your apples and set them aside.
Once your dry ingredients are properly mixed (by hand or by blender), slowly add your wet ingredients: Milk, Egg, Apples, Vanilla, Lemon Zest.
Make sure there are no doughy lumps, your batter will be a little runny which is fine, it will stiffen up once it hits the heat of the griddle.
Spoon large table spoon amounts of dough onto your hot griddle and fry on each side until golden (generally about 2 to 3 minutes, be careful to check your center, it should be cooked all the way through.
Once the fritter is done, place them on a plate lined with paper towel, sprinkle with sugar while they are still hot.
Let them cool just a bit and enjoy with a cup of English breakfast tea, or beverage of your choice!
Happy Eating!
-Nicey
Subscribe to:
Posts (Atom)