Note: ** DENOTES NON-ALCOHOLIC RECIPES
**DIY INFUSED OILS (for Skincare, Home Fragrance)
(adopted from GardenTherapy.ca)
Turning your oils into herbal infusions allows the oils to absorb the beneficial properties of plants. *Some herbs that are good for infusing are:
- Lavender #675 – relaxing, antibacterial
- Calendula – healing, adds golden color to oil
- Chamomile #603– calming, antibacterial
- Comfrey – helps with pain and inflammation
- Sage #676 – pain relief, anti-inflammatory
- Mint #605, #604– energizing, pain relieving, darkens color of oil
- Rose #660– romance, love, relaxing
- Burdock Root #602- anti-inflammatory, antibacterial, acne, eczema, psoriasis
- Eucalyptus #669- Headaches, antioxidants, stress relief
Infused oils can be substituted in most recipes for natural beauty: soap, body butter, lip balm, and scrubs. Some good choices for oils to infuse are:
- Coconut oil – nourishes and hydrates skin, good for sun-damaged skin
- Sweet almond oil – moisturizing and skin softening
- Grapeseed oil – easily absorbed into skin; light, non-greasy feeling
- Olive oil – greasier but very moisturizing, can clog pores so not for the face
- Jojoba oil – closest to the skin's own sebum so it is a great carrier oil and cleanser
- Rosehip oil- can be DIY using Rosehips #659, high in vitamin C, antioxidants (our preferred method)
- Adding vitamin E drops to any infused oils can help prolong shelf life. Also beneficial on its own for soothing scars and stretch marks.
Uses for rose water and rose oil:
- Scent homemade or home-poured glycerine soap
- Add to a sachet of potpourri
- Make your own perfume
- Scent homemade beauty products or massage oil
- Add rosewater to tea, homemade baked goods and other foods.
To make rose oil: (*can be used using other herbs listed above)
- Bring a few inches of water to a boil in a saucepan, then remove from heat.
- Pour a cup or so of oil in a glass jar. Look for an oil that doesn't have much natural odor to avoid competing with the roses. Jojoba and grapeseed oil are good choices, but olive oil (opt for the lighter kind) will work in a pinch.
- Crush, shred or "bruise" a cup of rose petals and place in the oil. Swirl the jar around to coat the petals, but don't shake.
- Cover the jar and place into the hot water. Warming the oil will help release the scent from the rose petals. When the water cools, you can move the jar to a warm area like a sunny windowsill.
- Leave the jar alone in the warm area for at least 24 hours.
- Strain the oil through a cheesecloth, pressing the petals to extract as much oil as you can.
- If you want a stronger-smelling oil, you can repeat steps 1-6 with fresh petals. You may need to repeat the process 5 or 6 times to get the desired level of scent.
- Pour clear oil into a dark bottle with a lid (dark glass will help block out sunlight and keep the oil more stable).
To make rose water: (*can be used using other herbs listed above)
Making rose water is a simpler process, but will yield less potent results. To make rose water the easy way, simply pour boiling water over rose petals (about one part rose petals to two parts water) and strain when cool.
Store in a sterilized jar in the refrigerator, where it can stay good for as long as a month.
**DIY SOLAR INFUSED OILS (for Cooking)
(multiple methods adopted from https://theherbalacademy.com/herb-infused-oils/ )
The fastest and most efficient way to get full flavored infusions in our opinion is the solar method, other methods can be viewed by clicking the link)
- Carrier oil(s) of choice : Extra Virgin Olive oil, Avocado oil, Grapeseed, Coconut oil, Safflower oil, Sunflower oil, rosehip oil (can be DIY using Rosehips #659)
- Dried herb(s) of choice: Sage #676, Lavender #675, Calendula, Chamomile #603, Peppermint #604, Spearmint #605, Cardamom #672, Cinnamon #653, Cloves #673 (can also infuse most herbal blends)
- Natural waxed paper
- Sterilized, dry glass jar with a tight-fitting lid
To begin making an herb-infused oil, you’ll want to decide whether to use the folk method or the ratio method. As mentioned above, the traditional folk method relies on “eyeballing” the ingredient amounts and is the simplest method to follow. However, you may prefer to measure ingredient amounts, and if so you can use the more precise ratio method.
- To create an herb-infused oil using the folk method, simply fill a dry, sterilized container ½ full with dried herb(s) and pour room-temperature oil over the herb(s), making sure to completely cover the herb(s) by 1 inch.
- To create an herb-infused oil using the ratio method, fill a dry, sterilized container with 1 ounce of dried herb(s) and pour 10 fluid ounces of room-temperature oil over the herb(s).
The steps to making a basic herb-infused oil are as follows. Place dried herbs in a dry, sterilized container and cover with the appropriate amount of room-temperature oil, based on whether you are using the folk or ratio method.
- Use a dry, sterilized spoon to mix thoroughly so all surfaces of the herb(s) are coated with oil and no air bubbles remain.
- Place a square piece of natural waxed paper on top of the jar, then seal the jar with a lid (this protects the herbal oil from any chemical coating that may be on the lid).
- Roll the jar back and forth in your hands to continue to thoroughly mix the herb and oil.
- Once your herbs and oils have been combined in the jar and sealed, place the jar in a brown paper bag or wrap it in an opaque cloth, and place it in a sunny window sill or directly in the sunlight for 1-2 weeks. Every 1-3 days, roll the jar in your hands to help mix the contents and release the herbal constituents into the oil.
- When the infusion time is up, line a wire strainer with a few layers of cheesecloth or finer cloth, or simply place the cloth within a funnel placed in the mouth of a dry, sterilized glass jar, and decant the mixture. With clean, dry hands, gather the cloth up and squeeze strongly, squeezing as much oil from the herb(s) as possible. Compost the herb(s).
- Cover the jar, and let the oil settle overnight in a cool, dark location. This will allow any herb sediment to settle to the bottom of the jar. You can also strain the oil through a finer filter such as an unbleached coffee filter to remove sediment.
- Pour the oil into dry, sterilized, dark-colored glass bottles with dropper tops or caps and add a couple of drops of vitamin E oil to each container, if desired, to slow down the oxidation of the oil.
- Label, and store in a cool, dark location.
** SWEDISH CARDAMOM #672 BUNS
(Swedish favorite adopted from Womanscribbles.net)
- 1 and 1/4 cup warm water 105-110 F
- 3/4 stick unsalted butter melted and cooled slightly
- 6 tbsp sugar
- 4 and 1/2 tsp active dry yeast
- 3 large eggs beaten lightly
- 1 and 1/2 tsp salt
- 1/4 cup powdered milk
- 5-6 cups all purpose flour
For the Filling
- 1 stick unsalted butter softened
- 1/4 cup sugar
- 2 tbsp ground CINNAMON #653 (grind using your preferred method)
- 2 tbsp ground CARDAMOM #672 (grind using your preferred method)
- 1 large egg
- 1 tbsp milk
- sugar for sprinkling
- In a large mixing bowl, combine water, melted butter and sugar. Sprinkle the yeast over the mixture and let stand for about 5 minutes or so, until foamy.
- Add the eggs, milk powder and salt and use a wooden spoon to stir everything together. Add 5 cups of flour, one cup at a time, stirring often until a soft dough is formed. Turn it over into a floured surface and knead for about ten minutes, until the dough is smooth and elastic. Use just enough flour from the remaining 1 cup during kneading until the dough is no longer sticky.
- Shape kneaded dough into a ball and place in a bowl. Cover with plastic wrap and let rise for about an hour, until doubled in size.
- Meanwhile, make the filling. Stir together softened butter, sugar, cinnamon, and cardamom until combined. Set aside.
- Punch down risen dough and roll into a 15x21 rectangle. Spread the filling on the surface. Use a spatula, brush or back of the spoon to press the filling into the dough. Starting on the short side of the dough, fold 1/3 of it into the center, then fold the other third over to center too, covering the first flap. This can also be called as the business letter fold. Briefly roll the pin over the folded dough just to stretch the width out to 10-12 inches.
- Using a knife or pizza cutter, cut strips of dough starting from one long side to the other. The strips should be about 2 cm in thickness. You will be able to make 15-22 strips. To assemble the rolls, take one strip, hold one end with your thumb and next three fingers. Wrap the strip around your fingers two times, covering the thumb as well, then pull the dough under and slip it through the opening where your thumb is. Pull it upwards and let it cross over the bun and tuck it in the other side. Watch the short video for assistance. https://youtu.be/wjxfmV-fc5g
- Place each roll on a baking sheet that is lined with parchment paper. Cover it loosely with a plastic wrap and let rise for about an hour, until double in size.Preheat the oven to 350 F. Beat 1 egg with 1 tablespoon milk and brush this glaze on the surface of the risen rolls. Sprinkle a little sugar over top of the rolls and bake for about 22-25 minutes, until lightly golden.
**DIY COOKING HERB/SPICE PODS (Makes 12 easy pods)
(Used daily by Sommelier Erica, at our CLE Tea Lab, Adopted by free your fork)
This recipe has a lot of creative potential. Let your mind and taste buds go on a grand adventure, I use this recipe all the time to short cut those pesky chopping and grating with every meal. -Erica
- Tea Lab Herbs/Spices that can be used with this recipe
|Ginger Root #645|| Lavender #675||Spearmint #605|
|Lemon Zest #671||Chamomile #603||Linden leaf #608|
|Orange Zest #670|| Elderberry #601||Lemongrass #657|
|Sage #676||Turmeric root #606|| Peppermint #604|
- Additional herbs/spices that you can play around with and more!!
- Before you start, consider what combinations of spices/herbs you often cook with, if you finely chop them or keep them whole, and what kind of oils required for that dish. (I prefer olive oil.) Check that the herbs/spices you’re blending have similar cook times.
- If you want to try a brand new recipe, no worries!! The amazing thing about this DIY is you can make one pod, or 12 pods of the same combinations, the choice is yours!
- Having a good sturdy food safe ice tray that is flexible as well comes in handy I use this and after many uses and easy washes, its my recommended tray https://www.amazon.com/ED-SW-Everyday-Single-Speckled-White/dp/B07XYNR22Y/ref=asc_df_B07XYNR22Y/?tag=hyprod-20&linkCode=df0&hvadid=385184468284&hvpos=&hvnetw=g&hvrand=17248972482431568163&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015321&hvtargid=pla-831789330711&psc=1&tag=&ref=&adgrpid=78287726853&hvpone=&hvptwo=&hvadid=385184468284&hvpos=&hvnetw=g&hvrand=17248972482431568163&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015321&hvtargid=pla-831789330711
- Wash and Dry fresh herbs using your preferred method (this step is important for flavor and quality) Dry herbs do not need washed!!
- Pack herbs/spices into ice cube mold (only fill halfway to two-thirds of the way full)
- Add oil to the molds, fill close to the top ensuring herbs are fully covered. (this prevents freezer burns), pop into the freezer for at least two hours.
- You can pop them out into a mason jar, freezer bag, or any other freezer safe storage container. Be sure to Label the container so you can easily know what you’ve created.
- When ready to cook simply pop a pod or two into your skillet for hot dishes, or thaw for dressings/ cold dishes.
**Rose & Marshmallow Root #654 Marshmallows
(adopted from Learning Herbs)
- 1/2 cup rose hydrosol (recipe for DIY hydrosols found here as well)
- 1/2 cup water
- 1 tablespoon MARSHMALLOW ROOT #654 powder
- 1 to 2 tablespoons of HIBISCUS #662 (these make the marshmallows pink!)
- 1 cup honey
- 1 packet unflavored gelatin
- 1 teaspoon vanilla extract
- Pinch of salt
- Hand mixer 8×8″ pan
- Candy thermometer
- Bring the water and rose hydrosol to a boil in a small saucepan.
- Add the marshmallow root and hibiscus flower and stir with a whisk. Simmer for five minutes and then place in the fridge until cool.
- Strain the marshmallow and hibiscus decoction through a fine mesh sieve. Add enough water to equal a full cup.
- Take half of the marshmallow mixture and place in a medium sized bowl and add gelatin to it. Set aside.
- Take the other half of the mixture in a small saucepan along with the honey, vanilla extract and the salt. Bring to a simmer.
- Place the candy thermometer in the mixture until it reaches 240°F (soft ball) then remove from heat.
- Using a hand mixer begin to mix the marshmallow and gelatin mixture on low. Slowly add the hot marshmallow and honey mixture while continuing to mix.
- Once the two mixtures have been combined continue to whip on high for another 5 to 10 minutes.
- Pour the mixture onto an 8×8″ pan lined with natural parchment paper that has been oiled. Let these sit for a few hours until they are set up and firm.
- Slice with a knife. These were a little sticky. You could roll them in rose petal powder or powdered sugar if you wanted them less sticky. Enjoy these marshmallows any way you would enjoy the store-bought variety.
**Raw Vegan Marshmallow Root #654 Meringues
(adopted from Sweets Roots)
- 1 *heaping* cup shredded unsweetened coconut
- 1 Tb MARSHMALLOW ROOT #654 powder
- 2 Tb raw agave (or honey for non-vegans or maple syrup for non-raw)
- 4 Tb raw coconut oil
- Pinch of salt
- In a mini food processor (or normal size if doubling), process the shredded coconut until gritty.
- Add the remaining ingredients, processing until completely combined.
- Scoop balls with ice cream scoop or tablespoon and refrigerate on a parchment paper lined tray for at least fifteen minutes. Keep in the fridge or freezer. Makes ten meringues.
CHOCOLATE SAUCE: (Double this recipe if dipping)
- 1/4 cup + 2 Tb raw cacao powder (or cocoa powder will work)
- 2 Tb coconut oil
- 2 Tb agave
- Put meringues in freezer for ten minutes to harden
- *This step is only necessary if dipping. When drizzling, no need to freeze first.
- Melt coconut oil in a double boiler.
- Whisk in cacao powder and agave.
- Drizzle (or dip) over meringues and then refrigerate immediately.
MAGIC #665 BUTTERFLY PEA LEMONADE
We adapted this recipe from the good folks at loveandoliveoil.com
This magical color-changing lemonade gets its natural color from the butterfly pea flower, changing from rich blue to vibrant magenta right before your very eyes!
- 5 cups filtered water, divided
- 1 cup granulated sugar, or to taste
- 1/2 cup (1/4 ounce) dried #665 BUTTERFLY PEA TENDRILS
- 1 cup freshly squeezed lemon juice (from 8-10 lemons)
- 4 ounces Bacardi Limon (or your favorite citrus flavored liquor)
- In a saucepan, combine 3 cups filtered water with sugar. Stir in butterfly pea flowers. Bring to a simmer. Remove from heat, cover and let steep for 10 minutes. Strain through a fine mesh sieve, discarding solids. Set aside to cool.
- In a jar or glass measuring cup, combine lemon juice, lemon flavored alcohol, and remaining 2 cups of water.
- To serve, fill glasses with ice. Pour cooled butterfly pea brew, top with alcohol combination.
The Southern Spell
adapted from Food 52
- For the syrup (yields 1 cup)
- 1 cup water
- 3/4 cup sugar
- 1/4 cup sorghum syrup
- 2 cups #652 STINGING NETTLE
- Juice of half a lemon
- For the cocktail
- 1 1/2 ounces good bourbon or rye whiskey
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons nettle sorghum syrup
- Good ginger beer
- A handful of mint leaves
- 3 tablespoons sugar
- Cooked nettle leaves, for garnish
- To make the simple syrup, combine the water, sugar, and sorghum syrup in a saucepan. Heat over medium-high, stirring frequently, until all the sugar is dissolved. When the mixture comes to a boil, remove from the heat and dump in the nettle leaves (be careful to not touch them -- they will sting you when they're uncooked).
- Let the mixture steep for at least half an hour. Sometimes I refrigerate mine and let it steep overnight for maximum nettle flavor and health benefits. When the syrup’s finished steeping, strain it into a clean bottle, add the juice of half a lemon, and store in the fridge. Use the syrup within a couple of months.
- When you're ready for a cocktail, combine the sugar and mint using a mortar and pestle or a food processor. Dip a highball glass or a mason jar in lemon juice, then dip it into the mint sugar. Fill the glass with ice.
- In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice. Shake thoroughly and pour over ice.
- Drink responsibly!
INDIAN #672 CARDAMOM COCKTAIL
recipe from thecharmingdetroiter.com
- 1 ½ oz. vodka
- ½ oz. honey cardamom simple syrup (see below)
- ½ oz. lemon juice
- 1 egg white
- 1-2 drops Angostura bitters
- 1 star anise
For Honey Cardamom Simple Syrup
- ½ cup water
- ½ cup honey
- 4-5 #672 CARDAMOM PODS, lightly crushed
For Honey Cardamom Simple Syrup
- In a small saucepan over medium heat, combine water, honey, and cardamom pods. Heat, stirring occasionally, until the mixture is homogeneous. Remove from heat and allow it to come to room temperature. Using a fine mesh sieve, strain the simple syrup into an airtight jar. Syrup will keep in the refrigerator for up to 4 weeks.
- Fill a lowball glass with ice water and set aside. Fill a cocktail shaker with ice. Add vodka, simple syrup, lemon juice, and egg white. Shake vigorously to combine for 20-25 seconds. Empty ice water from lowball glass and strain contents of shaker into the glass. Garnish with bitters and a star anise, if desired. Alternatively, cocktails can be served with a large sphere or square ice cube also, or whiskey cubes.
** ELDERBERRY SYRUP (Makes 4 cups)
Adapted from a recipe from wellnessmama.com
Fantastic for a healthy alternative on pancakes, waffles, and as an additon to may recipes!!
- 2/3 cup #601 ELDERBERRY (2-3 ounces)
- 3½ cups spring/filtered water
- 2 TBSP #645 GINGER ROOT
- 1 tsp #653 CINNAMON CHIPS
- 1 cup raw honey
- Pour water into a medium saucepan and add elderberries, ginger, and cinnamon.
- Bring to a boil and then cover and reduce to a simmer for about 45 minutes to an hour until the liquid has reduced by almost half.
- Remove from heat and let cool until it is cool enough to be handled.
- Mash the berries carefully using a spoon or other flat utensil.
- Pour through a strainer into a glass jar or bowl.
- Discard the elderberries and let the liquid cool to lukewarm.
- When it is no longer hot, add the honey and stir well.
- When the honey is well mixed into the elderberry mixture, pour the syrup into a quart sized mason jar or 16 ounce glass bottle of some kind.
- Store in the fridge and take daily for its immune boosting properties. Some sources recommend taking only during the week and not on the weekends to boost immunity.
- Instant Pot option: Put all ingredients except honey in the pot, seal lid, and set manually for 9 minutes on high pressure. Vent pressure and strain. When cooled to room temperature, stir in the honey.
- Standard dose is ½ tsp - 1 tsp for kids and ½ - 1 tablespoon for adults. If the flu does strike, take the normal dose every 2-3 hours instead of once a day until symptoms disappear.