CUCUMBER COOLER
Place one peeled and cut, medium organic cucumber in a blender with 1 quart of cold water. Add a handful of fresh mint leaves and 1-2 Tb of lime-juice. Blend on high-speed until smooth - you may have to add more water if it's too thick. If you want it sweet, add agave syrup to taste.
Serve in glasses over ice with a slice of lime to garnish.
SUMMER RAW-FOOD CEREAL
Use a food processor or coffee grinder to chop the following nuts and seeds to a small, somewhat chunky (not powdered) size:
- 1 cup raw sunflower seeds
- 1 cup raw cashews or hazelnuts
- 1 cup either raw walnuts or raw pecans
- 1 cup raw almonds
- 1 cup raw pumpkin seeds
- 2 cups flax seed
Toss these in a mixing bowl with:
- 1 cup hemp seeds
- 1 cup flaked coconut
- 1 cup gojii berries
- 1 cup raisens, currents and/or date pieces
- 1 cup raw chocolate nibs
Add cinnamon, allspice, clove and nutmeg to taste.
Mix together well and store in a glass container in the refrigerator.
For a one-serving size, cut up your favorite fresh fruit (apples, banana, mango, berries etc.) and add 1/2 cup of raw cereal plus a splash of almond, rice or oat milk, mix together and enjoy!
RIVER of RELIEF TEA
Drink this tea to relieve inflammation of the bladder or urethra.
Mix together equal parts of:
- Dandelion leaf
- Cleavers
- Cornsilk
- Yarrow flowers
- Skullcap
- Ground Marshmallow root
Using 1 heaping teaspoon of dried herb mix to one cup of hot water, steep, covered for 20 minutes make one cup of tea. Drink warm.
STRONG LUNGS TEA
1 part each: nettle leaf, red raspberry leaf and plantain leaf
1/2 part each: licorice root, rosemary, horsetail and yarrow
Use 2 tsp. of the above herb mix, pour a large cup of boiling water over and steep, covered for 15-20 minutes, or make a pot using 3 TB herb mix to a quart of boiled water and steep, covered for hours, drinking from it throughout the day.
This recipe is designed to strengthen lungs recovering from illness, but can be used during illness by adding more anti-microbial herbs like yerba santa, oregano or elderberry.
SMOOTH SKIN TEA
- 2 parts: burdock root
- 1 part each: yellow dock root and sarsaparilla
- 1/2 part each: milk thistle seed and anise seed
- 1/4 part: licorice root
Prepare as a decoction by using 1 heaping teaspoon dried herb combination (or 2 tsp if using fresh herbs) to 10oz of water. Bring to a boil, cover and simmer on low for 20 minutes. This makes one large cup. Dose is two cups a day with a healthy whole foods diet.
MUSHROOM BARLEY AND BURDOCK SOUP
(6-8 servings - prep time is an hour)
For good health - use organic ingredients!
- 1/2 cups whole barley
- 6 cups stock or water
- 1 large burdock root, cleaned and sliced into small pieces
- 1-4 tsp tamari sauce
- 3-4 Tb dry sherry
- 3 Tb butter or olive oil
- 2-4 cloves garlic
- 1 large chopped onion
- 1 pound fresh mushrooms, sliced (Shiitake work well)
- 1 cup chopped Italian parsley
- Black pepper
Cook barley and burdock in 2 cups of the stock or water until tender (do this in a large pot). Add the remaining stock or water, tamari and dry sherry. Saute the onion and garlic in butter/oil, and when they soften, add mushrooms and a dash of salt. When mushrooms are tender, add all of the saute to the barley soup. Simmer it for another 20 minutes, covered over the lowest heat possible. Stir in parsley and add freshly ground pepper before serving.
SPRING PASTA SALAD
with Nettles (serves 6-10 people)
- 2 cups rice pasta spirals
- 1 cup soaked sun-dried tomatoes cut into small pieces
- 1/2 cup pine nuts (lightly toasted)
- 1 cup pitted kalamata olives, halved
- 2 handfuls of nettle leaves rinsed in boiling-hot water and chopped
- 2 handfuls cleaned and chopped arugula
- 1/4 lb asiago cheese, grated
- 1/4 lb feta cheese, crumbled
- 2 or more cloves of crushed garlic (to taste)
- 1/2 cup cold-pressed olive oil
- 1 Tb balsamic vinegar
- 2 tsp lemon juice
- 1 tsp Italian herb mix (or goodies from your garden: thyme, oregano, rosemary, marjoram)
- Salt and pepper to taste
Bring 2 quarts of water to boil, add 1/2 tsp salt and 1 Tb olive oil, then add pasta and cook for 15-20 minutes until done, drain, rinse and let cool. Once the pasta has cooled, add remaining olive oil, pine nuts, sun-dried tomatoes, olives, feta and asiago. Then add nettle leaves and arugula and remaining ingredients. Toss until completely mixed and adjust seasoning by adding salt or pepper as needed - Enjoy!
SUPERTONIC WITH HERBS
Take this tonic daily, by the dropperful, in juice, water, on your salad or straight in your mouth to keep illness at bay!
1/4 part peeled and chopped fresh horseradish
1/4 part chopped red onion
1/4 part peeled garlic cloves
1/4 part fresh ginger and hot chilis
Sprigs of fresh rosemary, thyme and oregano
Combine in a blender and cover with raw apple cider vinegar. Blend briefly, then pour into a large jar and set aside in a dark place for 2-4 weeks to marinate - shake jar occasionally. Strain the mixture through a cheesecloth covered colander (use gloves to protect yourself from chili burns!), squeezing all the juice out. Bottle the vinegar and take up to 2 Tablespoons a day for your health!
Weak or lungs recovering from bronchitis need lots of calcium, which can be found in this tea.
STRONG LUNGS TEA
1 part each: nettle, red raspberry, comfrey leaf, and plantain leaf
1/2 part each: licorice root, rosemary, horsetail, and yarrow
Other herbs such as elecampagne (Inula helenium), yerba santa (Eriodictyon californicum), lomatium (Lomatium dissectum), usnea (Usnea spp.), pleurisy root (Aslepias tuberosa) or elderberry (Sambucus nigra) can be added if infection or the threat of infection is present.
Rosemary leaves can be added to everything from roasted vegetables to soups and salads. You can easily make rosemary-seasoned oils or vinegars by adding sprigs of washed and dried rosemary to olive oil or cider vinegar and letting it sit for a month or longer. Below is a fun snack recipe using this tasty herb:
ROSEMARY ROASTED NUTS
Toss 2 cups of your favorite nuts (walnuts, pecans or cashews work well for this) with 1 Tablespoon cold-pressed olive oil until the nuts are evenly coated. You may need to add a little more oil, depending on the nut you've chosen - just be sure that nuts are evenly coated. Then add the following mixture:
2-3 teaspoons of finely chopped fresh or dried rosemary leaves
1/2 teaspoon fine sea salt (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon ground black pepper (or to taste)
Toss together until nuts are evenly coated and lay the nuts out in a glass baking dish. Roast on low heat, 300F (150C), stirring occasionally, until nuts are evenly browned. Once cooled, pour the nuts and spices into a bowl and enjoy!
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