Half a cupful of borage leaf tea, made by steeping a spoonful of
herbs in a cup of water for a few minutes, taken two or three times a day will ensure an abundant supply of milk, act as a mild laxative, and soothe jangled nerves.
Half a cupful of borage leaf tea, made by steeping a spoonful of
herbs in a cup of water for a few minutes, taken two or three times a day will ensure an abundant supply of milk, act as a mild laxative, and soothe jangled nerves.
Not exact matches
I use an entire bag
of orzo (500 g), 4
cups (1 liter)
of water, and put a box / can
of tomato product (usually thick sauce like pummaro, but diced if I'm out), and double everything else (cheeses,
herbs, zest, etc.), and bake it for the same amount
of time
in a large circular aluminum pan.
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts
in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch
of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
What's
in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian
herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other
herbs of your choice — chopped
What's
in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried chickpeas
in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh
herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
I tried your broccoli soup recipe, with the only difference that I put
in a
cup of rolled oats
in the cold
water with potatoes, onion and
herbs.
1 large white onion 1
cup raw cashews, soaked
in water for a couple
of hours or overnight, then drained 3
cups unsweetened soy milk 1/2
cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2
cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh
herbs, Thai chilis, sriracha sauce
4 lb (ish) organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add -
ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh
herbs such as dill or cilantro
1
cup quick oats (you may also use other types
of flake oats; it will result
in a different texture) 1 roma tomato 1/3
cup frozen edamame 1/2
cup mushrooms (sliced) 1 teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2
cup non-dairy milk (optional) 1 teaspoon coconut oil
Water as needed Curled parsley or
herbs of choice for garnish
The
herbs in teas are also the weakest form, as they must, by nature, be diluted
in 6 to 8 ounces
of water, requiring several
cups to gain the benefits.
Put one
cup of herb mixture
in a pot with four quarts
of water.
Heat
herbs, ginger, turmeric, peppercorns, and eight
cups of water in a medium saucepan until an instant - read thermometer registers around 130 ° — it should be uncomfortably hot to the touch (so go ahead and touch it).
To take: drink 1 tsp
of herb steeped for 10 minutes
in 1
cup of water 3 - 4 times a day or take a tincture.
4 lb (ish) organic whole chicken 10 - 12
cups of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add -
ins: a couple handfuls
of spinach or kale, rice or quinoa, chopped fresh
herbs such as dill or cilantro
Make a concentrated herbal tea to use
in place
of the juice; 1 Tablespoon
herb to 1/2
cup water.
What's
in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried chickpeas
in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh
herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
What's
in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1
cup) 2 large carrots, finely chopped (about 1
cup) 1 stalk
of celery, finely chopped (about 1/2
cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2
cups) 1
cup green lentils 1 tablespoon italian
herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2
cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Place a tablespoon
of yarrow, sage, or peppermint
herbs in a
cup, then let steep with boiling
water for 30 minutes.
Fans
of mint like to keep this
herb on hand to add flavor and nutrition to greek yogurt, smoothies, salads and fruit salads, quinoa - based dishes, fruit popsicles, and even steeped
in hot
water to make a delicious
cup of herbal tea.
One recommendation for acute cough from the book Homeopathic Care for Dogs and Cats is to take dry
herbs, mixing as a tea, add one teaspoon
of the listed ingredients below steeped
in 1
cup boiling
water.
Place the
herbs in a glass or ceramic heatproof vessel with 4
cups of spring
water.