Recipies!

[Kaylara]

Ok, I decided to start a thread for good recipies.

I just found these in "The Complete Illustrated Herbal" by David Hoffmann...

They are Herbal Simples (which means that they are used by themselves in the tea.)

Made from Flowers:

Chamomile, Elder Flower, Lime Blossom, Red Clover.

Made From Leaves:

Peppermint, Spearmint, Lemon Balm, Rosemary, Sage, Thyme,
Hyssop, Vervain.

Made From Berries:

Hawthorn, Rosehips.

Made From Seeds:

Aniseed, Caraway, Celery, Dill, Fennel.

Made From Roots:

Licorice.

Some personal favorites for me are:

Sasafras(made from the root of the young tree)

Jasmine

Rasberry

Enjoy the teas!

Blessed Be!
Kaylara

[mol]

Ok. Maybe it is just me...but i dont understand the recipes...do you just put these herbs in the tea?

[Kaylara]

They are herbal simples.... That means you use a single herb in the tea... So you wouldn't put Chamomile, Elder Flower, Lime Blossom, Red Clover together, you would use them in different teas.

BB
Kaylara

Hope that cleared things up!

[Lynnaea]

The leaves would work in tea, "infusion", just add to hot water. But the berries and roots would be best as a "decoction", simmered awhile in the water to get all the flavor out.

[Wyrdsister]

MM all,

I am looking (desperately) for a good recipe for rose water. I received a dozen roses last week, and I would like to make some rose water before they turn black and crunchy. ;)

I know Rosebelle posted one on the old board, but it doesn't appear to have made the transition to the new board. Can anyone help?

Thank you!

Wyrdsister

[Wyrdsister]

Thank you eaglewolf, that does help. :) I think I actually ended up cooking the rose petals in the first batch I tried *blush* Hey, if I can find a way to mess it up, I will! :)

Unfortunately I only have access to commercially grown roses right now, being the dead of winter and all... ;) There is a wonderful place about 5 min. away from where I live called The Herb Garden and, well, the name is pretty self-explanatory! They have acres and acres of beautifully landscaped and organically grown herbs. What more could a witch want? :)

Thanks for your recipe (however simple!)

BB,

Wyrdsister

[mol]

Originally posted by Kaylara
They are herbal simples.... That means you use a single herb in the tea... So you wouldn't put Chamomile, Elder Flower, Lime Blossom, Red Clover together, you would use them in different teas.

BB
Kaylara

Hope that cleared things up!

Guess it would help if I read it, huh? :D

[Kaylara]

It's okay Mol, I've done the same thing many times!

Blessed Be!
Kaylara

[Lynnaea]

Originally posted by Kaylara
Ok, I decided to start a thread for good recipies.

I just found these in "The Complete Illustrated Herbal" by David Hoffmann...

They are Herbal Simples (which means that they are used by themselves in the tea.)

Made from Flowers:

Chamomile, Elder Flower, Lime Blossom, Red Clover.

Made From Leaves:

Peppermint, Spearmint, Lemon Balm, Rosemary, Sage, Thyme,
Hyssop, Vervain.

Made From Berries:

Hawthorn, Rosehips.

Made From Seeds:

Aniseed, Caraway, Celery, Dill, Fennel.

Made From Roots:

Licorice.

Some personal favorites for me are:

Sasafras(made from the root of the young tree)

Jasmine

Rasberry

Enjoy the teas!

Blessed Be!
Kaylara


Please, before you drink any of these, check out the medicinal contraindications. (That means what conditions you may have that would make the herb dangerous or unwise to take.)While chamomile and lemon balm are harmless; hawthorn reduces blood pressure, and licorice can raise blood pressure; sasafrass has been said to contribute to cancer, but that is just in labratory rats so you can believe it or not. Rasberry can cause uterine contractions, it is used to stop bleeding after birth or during menses, don't take if you are early in pregnancy. You get the idea, check them out in a good herbal before you just swig them down.

[VickiSharon]

I thought I would share this recipe for Horehound cough drops. Put 4ounces of fresh horehoundleaves,half teaspoon crushed aniseed and 3 crushed cardamom seeds in 2 and a half cups of water and simmer 20 minutes.Strain through a fine filter. Over a low heat ,dissolve 2 cups of sugarand 1 and a half cups of brown sugar in your liquid. Then boil until over med. heat until the syrup hardens when drops are put in cold water.Pour on oiled tray and score when it is partially harden. Store in wax paper.The last time I made this it did not harden so I had a cough syrup which worked just fine.

[Lynnaea]

That sounds yummy, I will definatly try your recipe.

[belladonna23]

Here is one of my favorite things to make in the whole world...

Gazpacho

Ingredients:

1 small clove garlic
2 tsp finely chopped fresh parsley
2 cups V-8 or Very Veggie juice
2&1/2 Tbs red wine vinegar
2 Tbs olive oil
2 Tbsp fresh lemon juice
1 tsp sugar (I use raw sugar, it's better)
2 tsp salt (I use ground sea salt)
1/4 tsp ground white pepper
2 tsp vegetarian worcestershire sauce
1/8 tsp tabasco sauce
1 large ripe tomato
2 Tbs finely minced fresh onion
1/2 fresh cucumber - unpared and diced
1/2 fresh green pepper - diced
1/2 tspn chives
1 Tbs fresh green onion tops - chopped
1 fresh yellow squash - diced, not peeled
1 cup fresh eggplant - diced (for color - optional)

Serves: 8.

Preparation time: 1 hour.

Directions:
Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, sugar, salt, white pepper, worcestershire sauce and tabasco sauce in large bowl and stir until well blended. Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours. Serve as appetizer garnished with lemon wedges.

[Kaylara]

I absolutely LOVE Gazpacho!!!!!!!! Thank you! Thank you! Thank you! I have been looking for this recipie forever!

BB,
Kaylara

[belladonna23]

* Exported from MasterCook Mac *

Eggplant Potato Curry w/ Basmati and Peas

Serving Size : 6

ingredients:
1 large eggplant -- about 2 pounds
salt to taste
1 tsp black onion seed + 2 Tbs for garnish
4 Tbs olive oil
1 tsp black mustard seeds
1/2 tsp cumin seed
1 Tbs ginger root -- minced
2 whole new potatoes -- unpeeled and diced
2 whole carrot -- sliced thin into 1/2 moons
1 large yellow onion -- medium dice
2 cloves garlic -- minced
1/2 tsp cayenne
3 tsp salt
4 Tbs curry powder
1 Tbs garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 Tbs brown sugar
2 limes (juice from)
2 Tbs hot mango pickle
Or
1 Tbs apple cider vinegar
2/3 cup fresh basil
2 whole jalapeno -- minced
2 cups cauliflower florets -- blanched
6 cups water
3 cups basmati rice -- uncooked
1 cup peas -- uncooked
1/3 cup flat leaf parsley -- coarsely chopped
Lime Wedge -- for garnish
Ripe papaya slices -- for garnish

Preheat the oven to 350F.

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in a colander for 20 minutes.

Toast the onion seeds in the oven until fragrant. In a heavy saucepan, heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed, cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes and carrots and brown lightly, stirring frequently. Add the onion, garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.
Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the eggplant to the hot oil and brown.
Add the lime juice. Remove from heat, and add the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue cooking for 15 minutes.

In the meantime , to cook the basmati rice, bring the water to boil in a medium pot, and add the rice. Bring to a boil again., lower heat and cover, and simmer for 10 minutes. Add the peas to the rice and simmer for an additional 5 minutes.

Check the curry mixture and, when the potatoes are tender, turn off the heat. When the rice is ready, place a portion on each plate and create a well in the center. Spoon some curry mixture into the center of the rice, sprinkle with chopped parsley, the remaining basil, and black onion seed, and garnish with the lime and fresh papaya slices.

- - - - - - - - - - - - - - - - - -
NOTES : Black onion seed is available in health food or specialty stores.
You may substitute 1/2 teaspoon dried mustard for the black onion seed, but don't use dried mustard as garnish. You may substitute 2 1/2 teaspoons curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for garam masala. Hot mango pickle is a jarred condiment available at specialty stores and health food stores.

[Earth Walker]

:) Here is a good recipe. :)

APHRODISIA: A PASSION DRINK
-------------------------------------------
1 pinch Rosemary
2 pinches Thyme
2 tsp. Black Tea
1 pinch Coriander
3 fresh Mint Leaves(or 1/2 tsp. dried)
5 fresh Rosebud petals(or 1 tsp. dried)
5 fresh Lemon tree leaves(or 1 tsp. dried Lemon peel)
3 pinches Nutmeg
3 pieces Orange peel

Place all ingredients into teapot. Boil three cups or so
of water and add to the pot. Sweeten with honey, if
desired. Serve hot.

Walk gently with the Goddess. :sunny:

[belladonna23]

FALAFEL (BASIC RECIPE)

2 c garbanzo beans, cooked, drained and rinsed
1/3 c water
1 slice wheat Bread, crustless firm, torn into pieces
1 Tbs unbleached all-purpose flour
1/2 tsp baking soda
3 garlic cloves, finely chopped
1 egg white
2 Tbs parsley, freshly chopped
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/4 tsp cumin
1/2 tsp turmeric
1/4 tsp basil
1/4 tsp marjoram
1 Tbs Tahini (Sesame Seed Paste) or- Olive Oil

cayenne pepper, to taste
flour, for coating the falafel

Puree the garbanzos in a food processor or in a blender.

Add the remaining ingredients, except the flour and mix well. The mixture will be soft.

Form the mixture into 1-inch balls or patties and coat with flour.

Bake in a preheated 350 F oven for 15 to 20 minutes.


To make a falafel sandwich, cut a piece of pita bread in half and put 2 to 3 falafel balls or patties into the open halves. Add lettuce, alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or Tahini Dressing.

Yield: 5 servings, 20 balls

One Serving=4 balls
Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg


Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

[belladonna23]

The following are a few simple recipes for the everyday woman and her everyday problems.
For headaches caused by stress, illness or menstruation:
10g dried thyme
30g dried wood betony (Stachys betonia)
10g dried chamomile (Matricaria recutita)
Mix the herbs and place 2 teaspoons in your tea bag or strainer. Steep 5-10 minutes. Store the leftover tea in an airtight container for preservation.

For coping with anxiety, stress, and tension:
20g dried chamomile flowers (Matricaria recutita)
20g dried skullcap (Scutellaria lateriflora)
10g dried St.-John's-Wort (Hypericum perfoliatum)
Mix the herbs and place 2 teaspoons in your tea bag or strainer. Steep 5-10 minutes. Store the leftover tea in an airtight container for preservation.

For aches and cramps:
15g dried yarrow (Achillea millefolium)
5g dried marjoram (Origanum vulgare)
15g dried heather flowers (Calluna vulgaris)
15g dried celery seed (Apium graveolens)
Mix the herbs and place 2 teaspoons in your tea bag or strainer. Steep 5-10 minutes. Store the leftover tea in an airtight container for preservation.

For premenstrual syndrome:
5g dried licorice root (Glycyrrhiza glabra)
5g fresh ginger root (Zingiber officinalis)
10g dried vervain (Verbena officinalis)
5g dried pepperment (Mentha piperita)
10g dried tangerine peel (Citrus reticulata)
10g dried St.-John's-Wort (Hypericum perfoliatum)
5g dried raspberry leaves (Rubus idaeus)
Mix the herbs and place 2 teaspoons in your tea bag or strainer. Steep 5-10 minutes. Store the leftover tea in an airtight container for preservation.

For morning sickness:
10g fresh ginger root (Zingiber officinalis)
10g dried chamomile (Matricaria recutita)
10g black horehound (Ballota nigra)
10g fennel seed (Foeniculum officinalis)
10g dried peppermint (Mentha piperita)
Mix the herbs and place 2 teaspoons in your tea bag or strainer. Steep 5-10 minutes. Store the leftover tea in an airtight container for preservation.

As always, consult a doctor before treating yourself with herbal teas for a long-term, persistent set of symptoms. Herbal teas can relieve symptoms but if you are truly sick, they are not a cure. Especially when pregnant, consult a doctor before medicating yourself in any way. If you find the teas make you feel worse, or they disagree with you, discontinue use.

Found at: http://www.allsands.com/Misc4/herbsforwomen_uia_gn.htm

[Yvonne Belisle]

Guys I know you don't have female problems although some of us will find the recipies a really good thing but I bumped it for you because it tells you how to make the teas. It will be very simple to substitute one herb for another. Just remember to check what the herbs do first so you don't make something that causes problems with your system. Happy tea making.

[Yvonne Belisle]

bump