Ages ago women (and men, I assume!) used nature to enhance their looks and take care of their bodies.
Here are some simple recipes for your hair. These are rinses so you don't wash them out. Take the herb and steep on low heat for 30-45 minutes. Then let them sit and cool off in a covered pot. As far as ratios goes :)....you know my methods are unmeasured :), but here are some basics.
One handful of herbs to one quart of water.
We just cracked lots of walnuts, so I saved the shells. No ratio, just lots of shells in water.
Brown hair = Walnut shells or sage
Red hair = hibiscus flowers
Blond hair = chamomille
Once you concoction cools, you can use the rinse straight on your hair after shampooing. Do not rinse. You can save leftovers in the fridge, but I would use within a week.
Certain dishes always invoke spirits of my passed loved ones.
Rotkraut, or red cabbage, definitely brings my daddy into my kitchen. Every time I make it :). I can see him standing there in his undershirt, cigarette dangling in his mouth, waiting for the cabbage to have smoldered to JUST the right point to add water. :)....
Red Cabbage is usually around in the fall, and for me it is just a fall food. Though I buy red cabbage in the summer, it goes into slaw and is eaten raw.
Here is my recipe:
1 red cabbage
1 onion
Bacon fat, or vegetable shortening (I save bacon fat, and it is what I use for taste)
Bay leaves
Cloves
1 sour apple
Water
Chop your onion and brown in the fat. While they are browning, cut your cabbage in four quarters and cut out the strunk (trunk?). Slice the cabbage into strips, but not too thin. Once the onions are brown, start adding the cabbage to the pot.
A NOTE: make sure you use a big pot. The cabbage cooks down, but it needs room, because:
You want to "smolder" the cabbage until all of it is soft. Do not add water until the cabbage is soft from smoldering in the fat.
Add salt, pepper, cloves, and bay leaves, and stir. Add about 2-3 cups of water. You don't want to cover the cabbage, but want to give it enough water to slowly cook without burning.
Cut your apple into wedges and lay on top of your cabbage. Do not stir. Cover, and cook on very low heat for about 90 minutes. When it is done, the apple will be soft and you can stir it in.
You can season the cabbage with a little sugar & apple cider vinegar, if preferred :).
Enjoy, and wave at my daddy when you are cooking!
Much love,
Heike
This has to be one of my favorite recipes. There are many versions, but here is the basic. Look at my picture closely, see those huge chunks of butter? In three hours, they will make my taste buds sing!
Mmmmmmmmmmmmmmm.....
Ingredients:
1 pound dry lima beans
2 teaspoons salt
1 tablespoon molasses
1/2 cup butter
3/4 cup packed brown sugar
1 tablespoon dry mustard
1/2 cup sour cream
Cover beans with water; soak overnight.
Drain beans and refill pot with water to cover beans, bring to boil, reduce heat, and simmer gently until
tender. Drain. In slow cooker, mix beans and butter. Mix together sugar, salt, and
mustard.
Sprinkle on beans. Stir molasses and sour cream together, pour over beans
and mix to combine. Cover and cook on LOW for 3 to 5 hours.
One day at the health food store, a package of Chia seeds came my way. I only knew Chia Pets :). The package promised this Aztec superfood would give me lotsa' Omegas, so of course I bought the big pack.
I went home and soaked my seeds in water, like the directions said.
Ew.
What came out was gelatinous mass, that looked like snot with seeds in it.
Every once in a while, I would some in muffins or salad dressing, it did not float my boat.
That is, until I found THIS recipe! Here is the original that I found at www.greatist.com:
1/4 cup chia seeds
1 cup almond (or skim) milk (I used coconut milk)
1/4 cup canned pumpkin
1 tablespoon agave syrup (I used maple syrup)
1/2 teaspoon cinnamon
1 pinch nutmeg
What to Do:
Combine all ingredients in a bowl. (I put all ingredients in a pint sized Mason Jar. Perfect)
Cover and refrigerate for at least 3 hours, or up to overnight (or even a few days!)
Scoop it, garnish, and enjoy!
My son is my brave tester, and we decided with like it! BUT, we had the tweak it a bit, so here is our version, and we are sticking with it.
1/4 cup chia seeds
1 cup raw or organic whole milk
1/4 cup canned pumpkin
2 tablespoons raw honey
1 teaspoon pumpkin pie spice
1 swig vanilla (or bourbon vanilla, if you have some stored on you shelf like MEEEEEEE! It is fabulous after 6 months of steeping :).) We also tried Hazelnut Extract, yummy!
Same process as above, overnight makes it nice, thick, and a little bubbly smooth.
You will be addicted, and it is healthy as can be (chia seeds are an amazing source of Omega 3, fiber & proteins).
Enjoy that pumpkin, baby!
A few years ago, I planted a purple fig that was hung with future wishes of a new moon goddess circle :).
The wishes have since blown in the wind, but the fig tree is thriving. It is still small, but is producing like crazy. I have always had a bond with fig trees, I love the smell of the leaves, and their beautiful shape.
Most of all, I LOVE their fruit.
I am a fig ninja. I can eat figs until I drop. It is a an addiction....actually, I don't stop till I drop :). The season is short, so...............
I love the figs plain, mine usually make it from my tree to my mouth. That is is good thing, as figs do not travel well once they are picked. I have not had enough left for fig jam, but if you are lucky to have a friend with an abundance of figs...jam is heavenly on fresh, buttered bread.
Here is a quickie, delicious:
Cut open a fig, spread with greek joghurt or goat cheese (my favorite version, but I did not have any handy), drizzle with raw honey.
While you are enjoying this heavenly snack, you can delve into fig lore on this fab blog I found:
"Fig Trees have had starring roles in some of the world’s great
religious, historic and mythical dramas. The fig tree is noted as the
Tree of Life and Knowledge from Central Africa to the Far East."...Gypsy Magic: Fig Trees-Legend & Lore
Hello Beautifuls!
I have made two (short??) videos on making both fermented lemonade, and ginger beer. The recipes are underneath. These are two super tasty drinks, and a great alternative to soda. The ginger beer takes about 4 weeks to be "ready", but the lemonade only takes two days, so I am adding that as an almost instant gratification! Message me if you have any questions, and remember, these are just "my" adaptations of some wonderful recipes. I try to make it simple & quick, the hardest thing is waiting :). Forgive my heated look, it is 108F outside, and about 90F in my kitchen...LOL...just pretend I am in the South somewhere without A/C, kinda like "Fried Green Tomatoes".
Have fun! Heike
Ginger Beer
This is my adaption from the fabulous book "Wild Fermentation", a great book for your library if you really want to get into the old art of fermentation. Ginger beer takes about 3-4 weeks to finsih, as your ginger "bug" takes 1-2 weeks :). Plan ahead, once you make this, you will be hooked!
You will need:
for the "bug"
Fresh ginger
sugar
water
1 small mason jar with lid, or not (see note)
Chop ginger, making about 2tbls. Put about 1 cup of filtered water into a small mason jar. Add 2tbls sugar, and add ginger. Cover with a cloth or coffer filter with rubber band, or just lid very loosely so air can get in. Do this every 2 days until your bug starts to bubble. I have mine on a shelf in the kitchen with my kombucha and other concoction so I do not forget it! When it bubbles:
You will need:
3-4 inch piece of fresh ginger
2 lemons, juiced
1cup of sugar
OPTIONAL
1 handful of Sarsaparilla root, or herb of your choice
Equipment:
Bottles, preferably dark.
funnels for bottles, and jar if you strain my way :)
strainer
Boil a 1/2 gallon of water, add sugar and ginger. Boil for 15 minutes, then cool. Once cool, add your strained ginger bug (keep about 2tbls of your ginger bug for the next batch), lemon juice, and another 1/2 gallon of water.
Strain liquid if you have added herbs. Then fill into tight closing bottles (dark bottles are best. I recycle grolsch style bottles, and big beer bottles with twist lids :)...) Put a label with date. The ginger beer must ferment for two weeks in a dark place. Put the date in your calendar to remind you! Carbonation explosions happen if left too long (I can personally attest to this :(..)
WARNING! Cool your ginger beer before opening!
The fermentation causes some serious bubbles, and opening the bottle warm will make it spurt out like a volcano. There is no limit to UP, as my ceiling will attest to! Also, you want to open the bottle slowly, in small waves, letting the carbonation escape. You will find the best way, just practice the first time in a sink :).
Fermented Lemonade (It's FIZZY!) You will need:
5-7 lemons, or enough to make 2 cups of lemon juice
1 cup sugar
1 cup whey
Equipment:
1 gallon jar with filtered water (I use recycled pickle jars)
This
recipe is so simple, gifting you with yummy "good for you" fermented
lemonade. Simple fill your jar 3/4 full with filtered water, add sugar
and dissolve. Add lemon juice & whey. Now put a tight lid on
your jar, and sit in a dark place in your kitchen. After two days, the
lemonade will be fermented :). Now you can transfer it to the fridge,
cool, and ENJOY! A Little about Bottles and the Gooky stuff in them:
Fermentation causes a "silt" to form...some people think that looks yucky, but it is quite normal. You can filter this out when you pour your finished ginger beer, just pour it through a coffee filter.
I recycle bottles. If you have a dishwasher, it is very easy to sanitize them, just run them through a hot cycle. I don't, so I periodically boil bottles, and cap them. Then, when I need them, I give them a quick rinse with hot water before I bottle.
I have been MIA for about 6 weeks. My Mama was visiting, and it was CRAZY :)...good crazy, but CRAZY. Now it is time to catch up. I will, I promise, 'cause things are happening outside that I need to share with you. Not today.
Today, I will share how my chickens take a bath. :). Enjoy.
