Citrus Pine Infused Vinegar

     I love trying to introduce healthy and tasty herbs to just about everyone I know. So it's no secret that I love to gift herbal infusions. These are great for just about everyone. Cooks love the flavors, health nuts love the benefits, and people who may never use them still think they're pretty and will display them somewhere.

     Speaking of using them, how do you? There are so many ways. The first, and easiest way to use these is to sprinkle them on top of your salads or add a little bit of oil to them and make them into super tasty salad dressings. I'm also very southern and eat my cooked greens with vinegar on them. Some of these add a nice kick to my greens. You can mix them with honey and water and make a nice lemonade-like drink. This is an especially good idea for the fruit flavored vinegars. I also love to eat cucumbers (and other fresh veggies) that have been drenched with vinegar, but not necessarily pickled.

     Now I make these year round for personal use, but I figured that this Christmas I would gift a few to certain people I know. So here's my instructions for infusing vinegar (or cooking oil) as gifts for the Holidays!

The Vinegar:

What I used in this particular infusion was Apple Cider Vinegar. It's got a great flavor that goes really well with citrus and since I decided to use Lemon Balm, Pine, and Grapefruit for my vinegar, that's what I decided to use. Other vinegars that work really well are Rice Vinegar, Red Wine Vinegar, and Malt Vinegar. But really you can use whatever vinegar you want.

Herbs:

You can use whatever combination of herbs you want in these infusions, and you can used dried as well as fresh. This particular vinegar uses Grapefruit peel, Lemon Balm sprigs (because of the pretty flowers!), and fresh Pine Needles. Other examples may be a Cranberry Orange Vinegar, Ginger Lemongrass Vinegar, or even an Italian Herb Vinegar with Basil, Oregano, and Garlic. You can even turn any of your favorite cooking herb blends into an infused vinegar. Have fun! For some flavor inspirations, this page has links to over 20 different recipes. Or keep reading because I'll give you a few of my favorite infused vinegar recipes from the past!

Variations:

You can use this same process to infuse other things as well, such as oils, honey, or even some vodka if you're feeling extra spirited. For oils, I like to use a variety of healthy oils such as Extra Virgin Olive Oil, Avocado Oil, or Cold Pressed Grapeseed Oil.

Citrus Pine Vinegar

1 Cute Bottle (the one I use is a Grolsch bottle that I picked up a few years ago. Check out the bottles at Specialty Bottles if you need to buy some)

A Vegetable Peeler

1 Grapefruit

a few Sprigs of fresh Lemon Balm

a handful of Pine Needles

enough Apple Cider Vinegar to cover your herbs (this bottle is fairly large so I used just shy of a quart)

Instructions:

Sanitize your bottle and allow to air dry. Wash all of your fresh ingredients. Peel your grapefruit and slide it into your bottle. Follow up with your lemon balm sprigs. Clean up the ends of your pine needles and stuff those in your bottle as well. I ended up only using about 4-5 clusters of needles. *Optional, heat your vinegar until just under boiling. Pour your vinegar into the bottle, making sure to cover up all those yummy herbs. Seal and allow to sit 2-4 weeks before gifting/using.

The following recipes use the same set of instructions:

Place the herbs in a clean jar/bottle. Cover herbs with vinegar/liquid of choice (warmed to help speed up the infusion process). Seal the jar/bottle and allow to sit for 2-4 weeks before using/gifting.

A Taste of the Orient

2 cups Rice Vinegar

¼ cup Lemongrass

4-5 slices fresh Ginger

* Optional for a little heat 1 Cayenne Pepper sliced lengthwise

Cranberry Juniper Vinegar

2 cups Red Wine Vinegar

1 cup Fresh Cranberries

¼ cup Juniper Berries

Spicy Chipotle Vinegar

1 cup White Wine Vinegar

1 cup Apple Cider Vinegar (or for some great boozy flavor, use Tequila)

1 Jalapeno sliced lengthwise

1-2 tsp Chipotle Seasoning Blend of choice

Lavender Peach Vinegar

2 cups White Balsamic Vinegar

½ cup Peach, diced

2-3 tsp dried Lavender

¼ cup Honey, raw local honey is best

Mojito Vinegar

1 ½ cups Champagne Vinegar

½ cup White Rum (or more vinegar if you want to keep this kid friendly)

½ cup fresh Mint Leaves (sprigs make it more decorative)

1 fresh Lime, sliced

¼ cup Simple Syrup (equal parts sugar and water cooked on the stove to make a syrup)

Garlic Dill Vinegar

2 cups White Wine Vinegar

about 4-6 whole Garlic Cloves

3-4 fresh Dill sprigs (or 3-4 tsp dried dill)

I hope you enjoy these recipes. Have fun creating your infused gifts! If you have any questions or comments, please leave them below! Also, if you want me to cover anything specific, I'd like to know!

Stuffing, Acorn Squash, and Lentil Loaf

     Eek! Thanksgiving is early this year. I almost let it slip by me. But don't panic if your in the same boat. Here are some great Thanksgiving recipes fit for any gluten free, vegan friendly, table for this year complete with a few variations just for fun.


1.  Acorn squash is one of my favorite fall flavors. On top of it's deliciousness, it's super easy to roast and stuff. The flavor of the squash works well with a number of different stuffing options as well. This recipe does not include the stuffing because I have several options for you to choose from below.

Stuffed Acorn Squash

(6 Servings)

3 Acorn Squash, halved and seeded (save the seeds to toast later, they're yummy)

¾ cup of Ghee, melted

6 cups of Stuffing (recipes below)

Salt and Pepper to taste

Preheat your oven to 400.  Brush each half of squash with melted ghee and stuff 1 cup of your chosen stuffing in each half, season to taste with salt and pepper. Wrap each half tightly in foil.  Bake, covered, for about 1 hour.  In the last 15 minutes of cooking, remove the foil to allow any extra liquid to cook off.  Transfer the Squash to your serving platter, carefully. If you have any stuffing left over, you can arrange it around the squash on the platter.



2. Lentil Loaf is a staple in my home. It's super easy to make and can be extremely versatile. In this recipe I'll guide you through how to stuff your Lentil Loaf. I'm not including the stuffing here because further down there are a few stuffing recipes and variations. Any of those stuffings will work well for your Loaf.

Stuffed Lentil Loaf

(6 Servings)

3 tbsp ground Chia seeds

6 tbsp Water

1 ½ cups Lentils (I use Yellow lentils to make it more like turkey, brown for “beef”)

3 ½ cups Vegetable Broth

2 medium sized Onions, diced (I like using sweet yellow onions, but it's your choice)

2 cloves Garlic, minced

3 tbsp Olive Oil

2 cups cooked Rice

¾ tsp Salt

½ tsp White Pepper

2 cups of Stuffing (recipes below)

Mix together the ground chia seeds and water. Place in the fridge to chill. Reheat oven to 350 degrees. Rinse and drain the lentils and add them to a stock pot with the vegetable broth. Bring to a boil, then reduce heat to and allow to simmer about 30 minutes. Strain (optional- you can save the broth to cook your rice in for more flavor) and mash while hot. Set aside to cool. In a skillet, sautee the ontion and garlic in oil for 3-5 minutes, or until soft and just transparent. Combine with mashed lentils, in a large bowl. Add in rice, salt, pepper, and chia seed mixture. Mix well (optional- combine in a food processor and process until smooth for a more turky-like appearance). Line a loaf pan with parchment paper, leave the edges coming out of the pan. Fill the bottom of the lined pan with a little more than half of the lentil mixture, make sure to get up on the sides, but leave space in the center.  Fill with 2 cups of stuffing. Put the remaining lentil mixture on top of the stuffing and seal the loaf. Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes.  Gently pull loaf out of pan using the parchment paper. Remove paper and arrange on your platter. Slice carefully. If you have any stuffing left over, arrange it on the platter as well.




3. This is one of my favorite stuffing recipes. It's super tasty and really easy. This stuffing goes so well with so many different dishes, and you can easily make it into a salad by serving it over a handful of fresh, baby greens. Chayote squash is a great vegetable found year round here in Florida. It can be eaten raw or cooked and has a slightly cucumber-ish flavor. If you cant get chayote, try butternut squash for a delicious fall flavor.

Quinoa Chayote Stuffing

1 cup dry Quinoa

2 tbsp Olive Oil or Ghee

2 cups Vegetable Broth

1 cup diced Chayote Squash

½ cup diced Celery

½ cup diced Carrot

1 diced medium sized Onion (I use sweet yellow onions)

2 cloves Garlic, minced

2-3 leaves of Fresh Sage, chopped

1-2 sprigs of Fresh Thyme

¾ teaspoon Salt

½ teaspoon Pepper

¼ cup Fresh Parsley, chopped

2 tbsp Olive Oil or Avocado Oil

Rinse your quinoa very well and allow to drain. While your quinoa is draining, pour about 1 tablespoon of olive oil (or ghee) in a sauce pan and heat over medium-high heat. Add the drained quinoa and cook, constantly stirring, to allow the remaining water to evaporate and toast the quinoa. This should take about 2 minutes. Add in the broth and bring to a boil then reduce heat and allow to simmer for about 15 minutes, covered. Don't stir or lift the cover! Remove the saucepan from heat and allow to sit for an additional 5 minutes....still no peeking! Remove the cover and fluff your quinoa. If any liquid is remaining at the bottom, return it to the heat for 5 more minutes. Otherwise, toss that quinoa into a large mixing bowl to await the other ingredients.

Heat another tablespoon of oil (or ghee) in a pan and add your veggies (chayote, celery, carrot, onion, and garlic). Cook over medium heat, stirring frequently, until veggies are nice and tender (about 20 min). Now it's time to add in your sage, thyme, salt, and pepper. Mix together while cooking for just a few more moments. Then toss 'em all in with the quinoa. Add in your parsley and the remaining oil. Toss well to combine.



4. Falafel stuffing? Sounds weird, I know, but it's DELICIOUS! This recipe does take a bit of work because you'll be making your own falafels to use, but the result is amazing and totally worth it! This works equally well as Tamiya (an Egyptian version of falafel), just use fava beans instead of chickpeas.

Fall Falafel Stuffing

For the Fall Falafel:

2 tbsp Extra Virgin Olive Oil

1 medium Onion, chopped

3-4 Garlic Cloves

1 cup cooked (or canned) Chickpeas, drained

¾ cup fresh Parsley leaves

1 tbsp ground Sage

½ tsp Cayenne powder (or to taste)

½ tsp dried Rosemary

Salt & Pepper

¾ cup Gluten Free Bread Crumbs

For the Stuffing:

Falafel, smashed

1 tbsp Olive Oil or Ghee

1 cup Butternut Squash, diced

1 medium sized Onion, chopped (I prefer sweet yellow onions)  

1 cup Celery, chopped

2 cloves Garlic, smashed and chopped

2-3 fresh Sage leaves, chopped

1 tbsp fresh Rosemary leaves

1 tbsp fresh Thyme leaves

½ cup fresh Parsley leaves

2 tablespoons Olive Oil or Avocado Oil

For the Falafel:
Preheat your oven to 350.  Coat a baking sheet with olive oil.  Place the onion, garlic, and chickpeas in a food processor and pulse a few times to break everything up.  Add in 1 tbsp olive oil and the remaining ingredients and pulse until a coarse paste forms.  Don't process this too well or it won't work.  Form the mixture into small balls (or use a small, 2 tsp, cookie scoop), or patties.  Mixture will be soft, be careful and use wet hands to avoid sticking.  Arrange falafel on the greased cookie sheet and brush with olive oil.  Bake for about 35 minutes, turning once or twice to ensure even browning.

For the Stuffing:
Smash all of your falafel (make sure they are broken up into large chunks, but not completely ground) and place into a large mixing bowl. In a skillet, heat olive oil (or ghee) over medium heat. Add in butternut squash, onion, celery, and garlic. Cook, stirring frequently, until veggies are tender. Combine with falafel and remaining ingredients. Mix well to combine.



5. This stuffing is a great way to sneak some extra healthy veggies into your family's Thanksgiving. Jam packed with cauliflower, beets, celraic, and so much more. You can also eat this as a roasted veggie salad, over a bed of fresh baby greens.

Cauliflower and Roots Stuffing

4 tbsp Olive Oil or Ghee

1 medium sized Onion, chopped (I like using Sweet Yellow Onions here)

2 cloves Garlic, smashed and chopped

1 large Carrot, peeled and chopped

1 cup Golden Beets, peeled and chopped

1 cup Celraic (celery root), peeled and chopped

1 head of Cauliflower, chopped

Salt and Pepper to taste

¼ cup fresh Parsley leaves, chopped

2 tbsp fresh Rosemary, chopped

1 tbsp fresh Sage, chopped

½ cup Vegetable Broth

In a large skillet, over medium heat, warm the oil (or ghee). Add onion, garlic, and carrot. Cook until soft (about 7-8 min). Add in Beets, Celraic, and Cauliflower. Cook until tender (about 7-8 more min). Add in remaining ingredients and cook until liquid is absorbed (about 10 more minutes). Optional- roast in a preheated oven for 10 more minutes with a little ghee or olive oil.



6. For all of my Shroomies out there, this stuffing is awesome! It's packed with mushrooms and herbs to make your Thanksgiving out of this world. The creamy element is cashew milk so it's perfectly great for all you vegans as well!

Creamy Wild Rice and Mushroom Stuffing

1 cup Wild Rice, rinsed well and drained

1 cup Brown Rice, rinsed well and drained

5 cups Vegetable Broth

1 tbsp Olive Oil or Ghee

1 medium sized Onion (for this I like to use red onions)

2-3 cloves Garlic, minced

½ cup Celery, chopped

½ cup Carrot, diced

1 cup Mushrooms, sliced

1 tbsp fresh Sage, chopped

½ tbsp fresh Thyme leaves

1 cup Cashew Milk

½ cup fresh Parsley leaves, chopped

In a saucepan, combine wild rice, brown rice, and broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and the kernels pop open, takes about 45-60 minutes. Uncover the rice, remove it from the heat, and fluff it with a fork.

In a skillet, heat oil (or ghee) over medium heat. Add in onion, garlic, celery, and carrot. Cook until tender (about 7-8 min). Add in the mushrooms and continue cooking an additional 10 minutes. When done add it to the rice with the sage, thyme, and cashew milk. Put it back on medium heat and cook until thick and creamy. Add in the parsley and toss to combine.





I hope you enjoy these recipes! Let me know what you think down below!

Sea Grape

     I was born and raised in Florida, pretty much on the coast. I grew up playing in pine scrub and frolicking amongst the dunes on the world's most beautiful beaches. Most of my botanical and herbal knowledge is not coastal at all. While I recognize a lot of coastal plants in the dune habitats, there are very few that I am truly knowledgeable about, and I'm working to fix that. One of the plants I decided to start with is the Sea Grape.

     Sea Grapes, Coccoloba uvifera, is a sprawling shrub or small tree in the buckwheat, or Polygonaceae, family. It can grow up to 30 feet high (some have been documented to even reach heights around 50 feet) and tends to branch off into multiple trunks if not pruned regularly. Often, on beaches, you won't notice any that are more than 10 feet. The leaves are often red-veined. They are also almost completely round and are typically 8-12 inches in diameter, earning it the name Platterleaf in some areas of the world. Sea Grape blooms starting in March and going, sometimes, through October. The flowers are white or ivory in color. They form clusters and eventually develop into bunches of fruit that start off green and mature to a reddish or purple hue. The fruit is very reminiscent of grapes, though the clusters are formed in a slightly different habit (it's more of a string of fruit than a bunch), which is what gives this plant it's name.

     Sea Grape is native to the Caribbean and tropical America including Florida, the Bahamas, and Barbados. These plants are salt tolerant and often are planted to help protect and rebuild endangered dunes. As such, this plant is protected under Florida law and cannot be messed with without the express permission of the person who owns the land that they are on. You can check out the Florida Statute here. This means that wildcrafting or foraging from this amazing plant is illegal in this state (without written permission). However, its sold as an ornamental shrub at many nurseries, and grows well in just about any, well-drained, soil. It's also an excellent potted plant and takes well to bonsai. Just kee in mind that if you are looking to harvest the fruit, you will need at least one male and one female plant in order to produce the grapes as these shrubs are dioecious. The fruit is edible raw and makes great wine and jelly, but be careful of the pits that make up roughly 80% of each fruit. Here's a good recipe I found for Sea Grape Jelly from Authentic Florida.

     In addition to being edible, Sea Grapes have quite a few medicinal uses. Not only the fruit, but the leaves, bark, and roots, are all useful. The flowers are also major draws for pollinators and make an excellent honey. However, some people may have their allergies triggered by the Sea Grape pollen.

Check out my new Sea Grape video!

Medicinal Uses:

Botanical Name- Coccoloba uvifera

Common Names- Sea Grape, Florida Sea Grape, Bay Grape, Seaside Grape, Platterleaf, Mangrove Grape, Horsewood, Hopwood, and Seaside Plum

Parts Used- Fruit, Leaves, Bark, and Roots

Summary of Actions-  Astringent, Antidysentery, Antidiarrheal, Antibacterial, Antifungal, Photoprotective

Lowers Blood Sugar and Prevents Diabetes- The fruit of the Sea Grape is low in sugar, but high in many vitamins and minerals that are attributed with helping to control blood glucose levels. There have also been numerous studies that show how drinking a tea made from the leaves can effectively lower blood glucose levels.

Strengthens the Cardiovascular System- Sea Grapes are a wonderful source of calcium and potassium which help to reduce blood pressure. They also contain good amounts of the unsaturated fatty acids that help to reduce cholesterol, increase the elasticity of blood vessels, prevent oxidation, maintain structure of the arteries, and prevent cardiovascular diseases such as stroke, atherosclerosis, myocardial infarction.

Helps the Thyroid- Sea Grapes are an excellent source of iodine which is used by the thyroid. When the thyroid does not get enough iodine, it ceases to work properly and can become enlarged, creating a goiter. Just 30 grams of Sea Grapes a day is enough to prevent a goiter from forming.

Helps Treat Diarrhea and Dysentery- This is the traditional use that has the most information. The juice, as well as teas and decoctions from the roots and bark, were used by Native Americans to treat diarrhea, dysentery, and a number of other digestive problems. There is also a traditional tea, used for the same purpose, made from boiling together all the parts of the plant.

Traditionally Used for Asthma and Hoarseness- Tea made from the leaves of the Sea Grape was used to also treat hoarseness and asthma. Resinous gum from the bark can be used to treat most throat ailments.

Contraindications and Warnings- Pollen may cause allergic responses in some hay fever sufferers.




     I only included a basic introduction to this amazing herb.  If I missed anything please let me know in the comments.  If you have any questions or comments, please leave them below. If there is anything you'd like me to post on in the future, please leave it in the comments.

References:

Coccoloba uvifera: Useful Tropical Plants: http://tropical.theferns.info/viewtropical.php?id=Coccoloba+uvifera

Coccoloba uvifera: Wildflower.org: https://www.wildflower.org/plants/result.php?id_plant=couv

Dominican Medicinal Plant Inventory: Partners for Rural Health: http://www.prhdr.org/docs/Dominican%20Medicinal%20Plants.pdf

Sea Grape: Stuart Exchange- Philippine Medicinal Plants: http://www.stuartxchange.org/SeaGrape.html

Sea Grape Facts: Health Benefits Times: https://www.healthbenefitstimes.com/sea-grape/

Sea Grapes: Maritime Marvels: Eat The Weeds.com: http://www.eattheweeds.com/sea-grapes-maritime-marvels/

Seaside Grape Information-Tips for growing Sea Grapes: Gardening Knowhow: https://www.gardeningknowhow.com/ornamental/shrubs/sea-grape/seaside-grape-information.htm

Sea Grape Tree: Urban Tropicals: https://urbantropicals.com/product/sea-grape-tree-coccoloba-uvifera/

Natural Eyelash Conditioner

    Thick, long, healthy eyelashes are a beautiful thing. So ingrained in our idea of beauty, in fact, that false eyelashes have seen a boom in popularity. Not only the temporary ones that you can apply in your daily makeup routine, but also extensions that require a professional and that last for a long time. However, most eyelash glues contain super harsh chemicals, and removing these “falsies” can rip out natural lashes. All in all, I'd much rather prefer to stick to my natural eyelashes. However, a friend of mine recently had her extensions removed and was asking for advice on helping her natural lashes get back to their healthy, former glory. So I shared with her a few recipes to help hydrate her lashes, and stimulate their growth. I also figured that you guys might be interested in this as well. These recipes are great, even if you don't wear false lashes, or even wear makeup at all. You can also use them on your eyebrows to help encourage their growth.

How to Use These Serums:

     After your long day, make sure to remove all of your makeup before applying (here's my recipe for a DIY makeup remover). Simply dip a cotton swab into the serum and massage it into the root of your lashes, both the top and bottom ones (you can also rub the serum onto your eyebrows). Don't put too much on or it may drip into your eyes. Leave it on over night and remove it in the morning. You can also use a clean mascara wand to apply the serum to cover your lashes for extra conditioning on your existing lashes.

   
A Word On Ingredients:

Coconut Oil- This oil is super full of healthy, fatty acids and vitamins. These bind to the protein in the lashes to protect both the roots and strands. Coconut Oil is also antifungal and antibacterial which helps protect your eyelashes from falling prey to infections that limit hair growth.

Olive Oil- This oil contains a great amount of Vitamins E and K, both of which are necessary for healthy skin and hair. It moisturizes the hair, hair follicle, and the skin around the follicle, helping to promote healthy growth.

Castor Oil- This oil is full of healthy proteins, Vitamin E, and fatty acids. Known to be readily absorbed by hair follicles, castor oil will help hydrate and nourish your lashes. It's also helpful in relieving dry, itchy eyes due to allergies.

Almond Oil- This oil is the perfect oil to mix with some of the more strongly smelling oils (such as Neem). It’s also full of health promoting fatty acids, Vitamin E, and even calcium. It’ll moisturize and deeply hydrate your lash hair follicles and prevent against them breaking off and falling out!

Argan Oil- This oil is full of antioxidants like Vitamin E as well as fatty acids which nourish, hydrate and promote healthy lash growth. Argan oil is especially great for reversing damage done through harsh chemicals, such as lash glue and mascara.

Jojoba Oil- This is not a true oil. It's a liquid wax and it has made its way to prominence in the cosmetic industry since the 1970's. Jojoba oil helps to unclog blocked follicles and stimulate healthy hair growth. It can also clear up quite a few skin irritations that lead to hair loss.

Neem Oil- This oil may smell awful, but it's worth putting up with the smell for the results. Neem oil is one of the best oils for eyelash growth, period. It’s rich in the fatty acids that deep condition and moisturize dry, brittle lashes. Plus it has regenerative properties that support healthy hair cells and stimulate hair follicle growth and function.

Vitamin E- Many vitamins are important to the health of both skin and hair. However, one of the most effective ones is Vitamin E. This vitamin is a great antioxidant that helps promote circulation to your hair follicles. This ensures that they receive proper nutrition and allows your lashes to grow to their full potential.

Lemon Peel- Lemon peels contain quite a few vitamins, including B, C, and folic acid. It's also full of other nutrients essential for promoting natural growth of eyelashes. Lemon peels also have the ability to stimulate the cleansing properties in castor oil, helping to repair damage done to the lashes by harsh chemicals.

Lavender- This herb helps eliminate free radicals and has been proven to boost hair growth, which makes it ideal for eyelash growth too. Lavender oil also has anti-parasitic and antibacterial properties, which help to keep your lashes clean and healthy. When lavender is applied around the roots of the eyelashes it stimulates blood flow, making sure that the eyelash hair follicles receive more nutrients while improving regeneration of the skin.

Rosemary- Rosemary is one of those herbs that always comes up when natural hair care is discussed. The herb is widely known for its ability to boost healthy circulation, cellular regeneration, and hair growth. Rosemary is not only good for hair growth, but also helps reverse signs of graying. All of these properties help keep the eyelashes looking more plump and healthy.

Why I don't recommend essential oils:

     Essential oils are wonderful for so many reasons. However they are strong, so strong that I advise caution while using them. Certain essential oils can be so strong that just the scent of them can trigger seizures in certain individuals. They are also quite irritating to mucus membranes. When you are dealing with any recipe that may be used around your eyes, I would recommend you leave out the essential oil and, instead, use the herb itself. It may require more patience to get the desired result, but it is much more gentile and has less of a chance to trigger an extreme reaction. While there are quite a few recipes, floating out there on the web, that include essential oils for use in eyelash serums, I am personally not comfortable using them. One of my rules as an herbalist is that if I am uncomfortable using something for myself, I won't recommend it for someone else.

On To The Recipes!:

Simply Conditioning

1 teaspoon Coconut Oil

2 teaspoons Olive Oil

1 Vitamin E Capsule

     Warm the coconut oil over a double boiler and add in olive oil. Break open the Vitamin E capsule and add the contents to the other oils. Mix well and remove from heat. Pour into an air-tight container. This recipe will keep for 6 months or more as long as you do not expose it to water or humidity.

Deeply Conditioning

1 teaspoon Coconut Oil

1 teaspoon Castor Oil

1 teaspoon Almond Oil

1 organic Lemon Peel, abut ¼ inch long

2 Vitamin E Capsules

     Warm the coconut oil over a double boiler. Once the coconut oil is melted, remove from heat and combine with castor oil, almond oil, and lemon peel in an air-tight container. Close and place in a cool, dark area for 3-4 days. Break open the Vitamin E capsules and add their contents to the mixture. You do not have to remove the peel before use. This recipe will keep for 6 months or more as long as you do not expose it to water or humidity.

A Little More Oomph

1 teaspoon Coconut Oil

1 teaspoon Jojoba Oil

1 teaspoon Argan Oil

¼ teaspoon Rosemary Leaves (fresh is preferred, but dried will work)

¼ teaspoon Lavender Flowers (fresh is preferred, but dried will work)

2 Vitamin E Capsules

    Warm the coconut oil over a double boiler. Once the coconut oil is melted, remove from heat and combine with jojoba oil, argan oil, rosemary, and lavender in an air-tight container. Close and place in a cool, dark area for 3-4 days. Break open the Vitamin E capsules and add their contents to the mixture. You do not have to remove the herbs before use. This recipe will keep for 6 months or more as long as you do not expose it to water or humidity.

Bring On The Growth

1 teaspoon Coconut Oil

½ teaspoon to 1 teaspoon Neem Oil (depending on your tolerance of the smell

2 teaspoons Almond Oil

¼ teaspoon Rosemary Leaves (fresh is preferred, but dried will work)

¼ teaspoon Lavender Flowers (fresh is preferred, but dried will work)

2 Vitamin E Capsules

     Warm the coconut oil over a double boiler. Once the coconut oil is melted, remove from heat and combine with neem oil, almond oil, rosemary, and lavender in an air-tight container. Close and place in a cool, dark area for 3-4 days. Break open the Vitamin E capsules and add their contents to the mixture. You do not have to remove the herbs before use. This recipe will keep for 6 months or more as long as you do not expose it to water or humidity.




I hope you enjoy these eyelash conditioners. If you have any questions or comments, please leave them below!

Fall Flavors

Living in Central Florida, fall comes slowly. We may have a cold snap in September, but it's highly unlikely. There have been many a year that we've made it all the way to Thanksgiving without even bringing out our light jackets. So cool, icy treats are still a thing for us here. But to help make it a little more like fall, I figured I'd share some of my favorite Sorbet and Sherbet recipes using fall flavors.

Sorbet vs. Sherbet

Sorbets are very basic. Mainly they are pureed fruit, sugar, and water. You can make them more interesting by adding fresh or dried herbs, honey, maple, or even alcohol. Alcohol also has an added benefit of helping prevent the sorbet from becoming one large block of frozen fruit, though if you freeze it on a cookie sheet, break it up, and blend it, multiple times, you can get a good consistency as well.

Sherbets are very similar to Sorbets, the main difference is a creamy/dairy element. Adding cream, yogurt, buttermilk, coconut milk, etc to fruit puree, sugar, and water, then freezing will give you a decent Sherbet.

1. Perfect Persimmons

Hachiya Persimmons are a great fall fruit here in the South. Just make sure that you wait until they are fully ripened, almost too ripe, or they'll be to astringent to really eat. Just cut the top off and scoop out the ripe, jelly-like, insides. This makes them super easy to make sorbet with.

Persimmon Lemon Balm

Ingredients List

2 pounds of Persimmons (hachiya persimmons work best, allow to ripen until they are as soft as jelly)

1 cup Honey or Sugar
1 cup Water

1 tablespoon Lemon Balm leaves

1-4 tablespoons Lemon Juice

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons Vodka

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the lemon balm leaves. Cover and allow to come to room temperature. Once your persimmons are nice and soft, cut the tops off and scoop out the insides, into a blender. Add the lemon juice and strain the lemon balm syrup into the blender as well. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

2. The Quintessential Fall Flavor

This time of year you can find Pumpkin Spice flavored everything. Why not join in the fun! This makes a delicious, cool treat, for the warm fall seasons we tend to have here in Central Florida.

Pumpkin Spice

Ingredients List

2 pounds Pumpkin Puree (roughly 2 cans)

1 cup Honey or Maple Syrup

1 cup Water

1 tsp ground Cinnamon

1 tsp ground Ginger

½ tsp ground Clove

½ tsp ground nutmeg

1 Vanilla Bean, halved lengthwise, seeds scraped
1-4 tablespoons Orange Juice

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup Bourbon

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the spices. Cover and allow to come to room temperature. Put your pumpkin puree in the blender with the orange juice and syrup. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

3. Figgy Goodness

I love figs! I grew up eating fig preserves with my toast in the mornings, dried figs on hiking trips, and fresh figs every chance I could get. So it's no surprise that this is one of my favorite homemade sorbets.

Elderflower and Fig

Ingredients List

2 pounds ripe Mission Figs, stemmed and quartered

1 cup Honey or Sugar

1 cup Water

2 tablespoons dried Elderflowers

1-4 tablespoons Apple Cider Vinegar

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup St. Germain or other Elderflower Liqueur

Instructions:

Clean and quarter your figs. In a pot, on the stove, combine figs, honey, and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 10-15 minutes while stirring. Remove from the heat and add in the elderflowers. Cover and allow to come to room temperature. Add the apple cider vinegar and strain the mixture into a blender. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

4. Apples Apples Everywhere!

Another flavor found everywhere this time of year, is apple. Apples go well with so many flavors, mint, cardamom, cinnamon, basil, and sage are just a few. Here I paired the roasted apples with sage, to give it a slightly different, yet still fall-like flavor. Feel free to use any of the herbs I listed, or one (or more) that I didn't.

Roasted Apple Sage

Ingredients List

2 pounds of Apples (Cortlands of Fujis work well), cored and quartered

1 cup Honey or Sugar

1 cup Water
½ teaspoon Sage

1-4 tablespoons Apple Cider Vinegar

*optional ingredients

¼ cup Almond Milk or Whole Milk

2 tablespoons - ¼ cup Dark Rum

Instructions:

In a pot, on the stove, combine honey and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 5-10 minutes while stirring. Remove from the heat and add in the sage. Cover and allow to come to room temperature. While you're working on your simple syrup, clean and quarter your apples. Place them on a cookie sheet with a little butter or coconut oil and bake, at 450 degrees, for 10 minutes then place them into a blender. Add the apple cider vinegar and strain the syrup into the blender as well. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your milk and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

5. Cranberry Bliss

I love how versatile cranberries can be. Even though most people only have them at Thanksgiving and/or Christmas dinner. Cranberries can be used in so many ways and combined with various fruits and herbs, they can be either sweet or savory. Here's one of my favorite ways to use cranberries during the warm winters we tend to get here in the South.

Cranberry Juniper

Ingredients List

24 oz (or 2 bags) of Cranberries (fresh or frozen)

8 oz White Grape Juice (or Apple Juice for added sweetness)

1 cup Honey or Sugar

1 cup Water
1 tablespoon Juniper Berries

1-4 tablespoons Orange Juice

*optional ingredients

¼ cup Plain Greek Yogurt or Dairy-Free Yogurt

2 tablespoons - ¼ cup Red Wine of your choice

Instructions:

Rinse your cranberries, removing any stems, dirt, or rocks that may have gotten into your batch. In a pot, on the stove, combine cranberries, honey, and water. Bring to a boil and stir for 1 minute. Reduce heat and allow to simmer for 10-15 minutes while stirring. Remove from the heat and add in the juniper berries. Cover and allow to come to room temperature. Add the orange juice and strain the mixture into a blender. Blend well. To make it a Sherbet instead of a Sorbet, here is where you add your yogurt and keep blending. If you are making this without the aid of an ice cream machine, adding alcohol will help keep it at a nice consistency. You can still make it without alcohol or an ice cream machine by freezing it on a cookie sheet, then breaking it up and blending it again several times (minimum 3 freezes to get the right consistency). If you're using an ice cream machine, just add this mixture to the machine, turn it on, and wait.

I hope you enjoy making these Sorbets and Sherbets! Feel free to play around with these recipes, try different herbs and fruit, make lots of icy desserts! If you have any questions or comments, please leave them below!

Resources:

10 Delicious Ways to Infuse Honey: Ready Nutrition: http://readynutrition.com/resources/infused-honey_13062015/

How to Make Herb Infused Honey: The Kitchn: https://www.thekitchn.com/how-to-make-herb-infused-honey-cooking-lessons-from-the-kitchn-180890

How to Make Sorbet with Any Fruit: The Kitchn: https://www.thekitchn.com/how-to-make-sorbet-with-any-fruit-cooking-lessons-from-the-kitchn-205746

How to Make Sorbet without an Ice Cream Machine: Busy in Brookyln: http://www.busyinbrooklyn.com/tag/how-to-make-sorbet-without-an-ice-cream-machine/

Lemon Balm

     There are certain herbs that keep popping up in mythology and historical texts. Lemon Balm, often just referred to as Balm, is one of these. The scientific name, Melissa officinalis, actually comes from Greek mythology. A nymph, named Melissa, had a tendency to share the secretes, and many uses, of honey with everyone she met. This made her especially sacred to bees, beekeepers, and anyone who used honey (bakers, doctors, etc). Since Lemon Balm's flowers are known to attract bees, especially honey bees, the name Melissa was used for this lemon-flavored member of the mint family.

     Since Lemon Balm has a very lemony flavor, it makes a great herb to add to your culinary experiments. I like the fresh leaves in a salad, or used to season my chicken. You can also use it to infuse vinegar, make a refreshing herb butter, or even add a few leaves to your tea. It's so versatile and tasty that you can really use it in just about any recipe, savory or sweet.

Medicinal Uses:

Summary of actions- Antibacterial, antioxidant, antiviral, antispasmodic, aromatic, carminative, cerebral stimulant, diaphoretic, digestive, emmenagogue, febrifuge, nervous restorative, tonic, spasmolydic, and sedative (mild).

Stress Management- Lemon Balm has been used, for centuries, to help calm the mind while not making one drowsy. Many people have reported that just smelling the plant or essential oil has a calming, stress relieving, effect.

The Cardiovascular System- Lemon Balm helps reduce stress in the whole body, which helps to reduce the amount of stress put on the cardiovascular system. Not only that, but it also helps to protect the heart in many ways. Just inhaling the essential oil lowers high triglycerides and improves cholesterol synthesis in the liver, reducing the amount of cholesterol that gets stuck in the arteries. After consuming Lemon Balm on a regular basis, one's heart has a better resistance to injury. This herb also helps reduce heart palpitations and regulate arrhythmia (the heart beating at irregular rhythms).

Improve Sleep- This herb supports a restful sleep. While it doesn't make one drowsy, it does help with relaxation, helping to shut off the mind when the body is ready for sleep. Lemon Balm is useful for all ages, it can even be used for infants and breastfeeding mothers, and has been reported to help all ages get better sleep.

Skin- Lemon Balm has been used by women throughout the ages, to help reduce and soften wrinkles. This practice can be recorded as far back as the 14th century in Hungary, where the Queen herself used it to bring a more youthful appearance to her face. Today it is used to reduce fine lines, and help prevent lip blemishes.

Improve Memory and Problem Solving- Lemon Balm does help calm the body and mind alike, but it does so without causing drowsiness. In many cases, it's even been shown to boost alertness. But it also helps to stimulate the memory. It also has been the subject of several studies that have shown it to help increase a person's ability to solve complex problems, regardless of age. After quite a bit of testing, it's been determined that Lemon Balm contains quite a number of compounds that help prevent the breakdown of neurotransmitters, helping the brain to communicate more efficiently and promoting healthy aging of the brain.

Liver Support- Lemon Balm also helps to support healthy liver function. Helping to protect the liver from some of the negative effects of an unhealthy diet and improving cholesterol synthesis.

Antibacterial- The natural antibacterial properties found in Lemon Balm make it great to use on wounds, in soaps, shampoos, hand sanitizers, and for cleaning products around the house. It also helps to control the growth of candida, a yeast naturally found in the gut, but when overgrown, can cause some serious problems.

Diabetes- Quite a few studies have shown that Lemon Balm can help reduce blood sugar levels and reduce the oxidative stress related specifically to diabetes.

Overactive Thyroid- Lemon Balm is fairly effective at controlling an overactive thyroid. This is particularly effective for those with Graves disease.

Digestion- Lemon Balm helps to prevent the formation of gastric ulcers. It also helps to soothe the stomach and improve digestion.

PMS Symptoms- Quite a few of the symptoms associated with PMS in most women are exacerbated by stress. Lemon Balm's stress relieving capabilities help to even out those PMS symptoms. It's especially shown to be effective for teenagers.

Contraindications, Cautions, and Warnings- Lemon Balm is not recommended for people who have a low functioning thyroid. If you suspect that you have a thyroid problem, please consult your doctor. Also, pregnant and nursing mothers should use caution when using this herb, it's mostly considered safe, but there can be some interactions.


     I only included a basic introduction to this amazing herb.  I hope you have learned a new appreciation for how amazing lemon balm is.  If you have any questions or comments, please leave them below.

References:

9 Impressive Health Benefits of Lemon Balm: Global Healing Center: https://www.globalhealingcenter.com/natural-health/9-benefits-of-lemon-balm/

9 Lemon Balm Benefits + Natural Uses for Home & Health: Dr Axe: https://draxe.com/lemon-balm/

10 Ways to Use Lemon Balm: Homespun Seasonal Living: https://homespunseasonalliving.com/10-ways-use-lemon-balm/

12 + Things to Do With Lemon Balm: The Nerdy Farm Wife: https://thenerdyfarmwife.com/12-things-to-do-with-lemon-balm/

A Family Herb, Lemon Balm Benefits: The Herbal Academy: https://theherbalacademy.com/a-family-herb-lemon-balm-benefits/

How to Use Lemon Balm as a Natural Bee Sting Remedy: The Herbal Academy: https://theherbalacademy.com/how-to-use-lemon-balm-as-a-natural-bee-sting-remedy/

Lemon Balm: WebMD: https://www.webmd.com/vitamins/ai/ingredientmono-437/lemon-balm

Lemon Balm Medicinal Uses, Grow Your Own Medicine: Natural Society: http://naturalsociety.com/medicinal-uses-of-lemon-balm-grow-own-medicine/

Lemon Balm/Melissa: Herb Wisdom: https://www.herbwisdom.com/herb-lemon-balm.html

Melissa Essential Oil: Ayurvedic Oils: http://ayurvedicoils.com/tag/lemon-balm-essential-oil

The Many Uses for Lemon Balm: Very Well Health: https://www.verywellhealth.com/the-health-benefits-of-lemon-balm-89388

Body Powder

If you're anything like me, you grew up playing with your grandmother's beauty supplies. Spraying her perfume, trying on her lipstick, and having all kinds of mischievous fun with your grandma's stuff. I have fond memories of doing all of this. But one of my favorite things was her powder. I didn't know why she used it, but it always smelled soft and floral.

As an adult, I came across several deodorant powder and/or foot powder recipes. It wasn't until I started really taking a look at them that I realized what my grandmother's powder was for. Body powder is awesome. It helps to keep you feeling fresh even in the hot summer months in Florida. Think of it as a dry deodorant that you can use anywhere. Anywhere on or off your body, where funky smells tend to accumulate. You can use it on your thighs to keep them from chaffing during your workout routine, you can dust your feet before putting on your shoes to keep the foot odor to a minimum, you can lightly dust your entire body after a shower to help you feel fresh and smell great, you can even lightly dust your gym bag to help keep your workout clothes smelling fresh. There are so many uses for body powder. I also use my home made body powder as a base for some of my home made makeup. Just add a few colorants to your body powder and you have a loose blush, shadow, or foundation.

Most body powders you find commercially are made with talc. Talc has been linked to several instances of cancer. Using caution with talc is a good idea. Instead, I make my own body powders using arrowroot powder. However, you can use any of a variety of powders as your base.

The Base:

For your base you want to use an absorbent powder, particularly one that also has antibacterial properties and that is ultra fine and soft on your skin. Here are a few options that work pretty well. I prefer to use a combination of powders for my base. Some of my favorites include arrowroot, cornstarch (non-GMO), tapioca starch, rice flour, baking soda, kaolin clay, french green clay, betonite clay, or any of a variety of cosmetic clays.

Dried Herbs:

You can add ground herbs to your powders as well. These can help improve your skin, prevent acne, help heal wounds, and they smell lovely. Some of my favorite herbs to use include chamomile, lavender, calendula, rose, elder flower, peppermint, lemon balm, and jasmine flowers. Each one of these herbs has different properties, but all of them are known for helping improve the health of skin.

Essential Oils:

You can also add essential oils to your powder. They may cause clumping if not mixed well, but if you mix them well they can add more health benefits and a beautiful scent to your powder. Try lavender, jasmine, ylang ylang, frankincense, myrrh, and rose geranium. These oils are some of my favorites, but you can use any essential oil you'd like. Just keep in mind that some cause photosensitivity (making your skin sensitive to sunlight), and all essential oils are extremely strong and should always be diluted before use. An additional word of caution. Avoid using eucalyptus, rosemary, and camphor essential oils around people who have seizures, as well as young children and pets. I like to use around 10 drops of essential oils per 1 cup of powder for these recipes.

And here are some of my favorite recipes for body powder, starting with the super basic, unscented recipe, and going a bit more complicated. Enjoy!

Basic, Unscented Body Powder

1 cup Arrowroot Powder or Rice Flour

½ cup Cornstarch (non-GMO) or Tapioca Starch

Combine the ingredients in a bowl and whisk well.

Romantic Floral Powder

¾ cup Arrowroot Powder or Rice Flour

¼ cup Kaolin Clay

¼ cup Cornstarch (non-GMO) or Tapioca Starch

¼ cup French Green Clay

¼ cup each powdered Rose Petals and Calendula Petals

6 teaspoons powdered Lavender Buds

Combine the ingredients in a bowl and whisk well. If you need to grind your flowers and/or petals, a coffee bean grinder works really well. Just remember that you don't want to use the same one you use for your coffee or you'll have floral coffee.

Cooling Summer Powder

1 cup Arrowroot Powder or Rice Flour

½ cup Cornstarch (non-GMO) or Tapioca Starch

¼ cup Betonite Clay

6 teaspoons each powdered Mint Leaves, Calendula Petals, and Lemon Balm Leaves

5-10 drops each of Frankincense and Cypress Essential Oils

Combine the ingredients in a bowl and whisk well. If clumps form when you add the essential oils, just break them up with the whisk and mix a little longer. If you need to grind your flowers and/or petals, a coffee bean grinder works really well. Just remember that you don't want to use the same one you use for your coffee or you'll have floral coffee.

I hope you enjoy these body powder recipes. For more essential oil blend ideas, check out my previous entries, Herbal Home Fresheners for Spring and Car-Omatherapy. If you have any questions or comments, please leave them below!

Lyme Disease

As a fairly active person who spends more and more time outdoors, I hear a lot about Lyme Disease. It's commonly associated with people who go hiking, camping, or participate in other outdoors activities. So what exactly is it?

Simply put, Lyme Disease is a bacterial infection typically transferred by tick bites. There are three strains of bacteria from the Borrellia genus that cause this infection, though they are not solely spread through tick bites, they are all carried by ticks and tick bites are the most common way that they spread. In Europe and the Americas, there are over 10,000 cases of Lyme Disease being diagnosed every day, which makes this one of the most widespread infectious disease in these countries.

Not every tick bite will transmit this bacteria, but it's good to watch out for the signs of infection if you ever find a tick on your person. One of the first signs (in about 70%-80% of the cases) is a rash starting around the area of the tick bite. It is usually bulls-eye shaped and accompanied by pain, inflammation, flu-like symptoms, fatigue, and/or muscle and joint aches. In rare cases it can cause hepatitis (inflammation of the liver), meningitis (inflammation of the protective tissues in the brain), and can weaken the immune system to allow for co-infections such as herpes. If caught early, this infection is easily treated with antibiotics. However, if allowed to continue it could cause problems with the nervous system or heart. There is also a chronic form of Lyme Disease that can cause health problems years down the road. Chronic Lyme Disease can effect quite a few systems in the body including the digestive system, the reproductive system, the nervous system, the skin, muscles and joints, and even the heart.

Quite a few of the symptoms of Lyme Disease are found in other diseases as well, so there are more than a few cases that have been misdiagnosed or even gone undiagnosed. Make sure that if you have these symptoms, especially if you've spent any time outside recently, you check with your doctor about the possibility of Lyme Disease.

Lyme Disease is easily treated with antibiotics, but there are some natural alternatives out there as well, but make sure to talk to your doctor before starting any natural treatments and the more extreme cases of this infection can cause major health problems for years after it's contracted.

Diet is one of the best places to start, and can be helpful even if you go the pharmaceutical route. One of the first steps is to cut back on processed foods, especially those that are super high in sugar. Make sure that you stay hydrated, the bacteria that causes Lyme Disease releases toxins into your blood stream, drinking a good amount of water daily will help eliminate those toxins more effectively. Most people recommend drinking 2 liters of water a day when you have Lyme Disease. Try going gluten-free. Gluten can cause inflammation in your body, in the same areas that Lyme Disease causes inflammation. You could also try drastically reducing your carbohydrates. This can help keep your digestive system running smoothly, helping to reduce the effects of Lyme Disease on your digestion. However, there is one thing that you want to look to add to your diet if you have Lyme Disease. Coconut oil is antibacterial, antiviral, and antifungal. It helps to boost immune function and can help improve your circulatory functions as well. Make sure you get cold-pressed, unrefined, coconut oil to get the most of this amazing oil.

While pharmaceuticals can treat Lyme Disease there are some herbs that can help manage the symptoms and some that may even work on the infection itself. Some immune boosting herbs are great for the early stages of Lyme Disease, these include astragalus, elderberry, and olive leaf. However, some of these may not be very effective during later stages, or for chronic Lyme Disease. Herbs such as clove and oregano are naturally antibacterial and will work specifically on the bacteria that causes the infection. Mushrooms such as chaga, reishi, shiitake, and cordyceps have shown quite a few positive results helping to mitigate symptoms and to fight the infection itself.

Of course, when dealing with infections, the best medicine is prevention. Lyme Disease is no different in this regard. When spending time outside, make sure to wear protective clothing (long sleeves, pants tucked into boots, etc) and to stick to areas with short grass, avoid tall grass and underbrush. Wear insect repellant. I make my own, and I always add lavender essential oil to it because lavender repels ticks very well. Make sure you check yourself, your family, and your pets for ticks whenever you spend any time outdoors. Make sure that if any ticks are found, you remove them safely.

I hope I have helped you understand more about Lyme Disease. If you would like to share any questions, comments, advice, or experiences, please leave them below.

Resources:

6 Powerful Home Remedies for Lyme Disease: Organic Facts: https://www.organicfacts.net/lyme-disease.html

11 Signs of Lyme Disease: Simply Health Today: http://simplyhealth.today/11-signs-lyme-disease/?utm_source=%2Blyme%20%2Bdisease&utm_medium=lymediseasesymptoms&utm_campaign=bing_us&msclkid=cbffdbd3ef61190b7a25807564e859c7

Chronic Lyme Disease: Lyme Disease.org: https://www.lymedisease.org/lyme-basics/lyme-disease/chronic-lyme/

How to Stay Safe During Tick Season and How to Avoid Chronic Lyme Disease with Dr. Jay Davidson: Wellness Mama: https://wellnessmama.com/podcast/chronic-lyme-disease/

Human Lyme Disease Symptoms and Signs: Web Health Advices: http://healthydraft.info/human-lyme-disease-symptoms-and-signs-with-pictures/10/

Natural Treatments for Lyme Disease: Organic Daily Post: https://organicdailypost.com/lyme-disease-natural-treatment/

What is Lyme Disease: Organic Facts: https://www.organicfacts.net/what-is-lyme-disease.html

Herbs de Provence

     So last week I posted some information on one of my favorite herbs, Lavender. In that post I mentioned that it's used in French cooking, particularly in a blend called Herbs de Provence. So I figured I'd share my recipe for this amazing blend, and a few recipes that use it. I hope you enjoy!



This is the most basic form of this herb blend. If you want to be a little more adventurous or fancy, you can try adding in 1 tsp of dried fennel seed, 1-2 tsp of dried orange zest, or 1-2 tsp of dried lemon zest. Feel free to play around with it and make it your own! This particular recipe makes about 1 cup of spice blend so make sure you have a container that can hold that amount.

Herbs de Provence

½ cup dried Thyme leaf

¼ cup dried Marjoram leaf

2 tablespoons dried Oregano leaf

2 tablespoons dried Rosemary leaf

2 tablespoons Savory

1 teaspoon dried Lavender flowers

Use a mortar and pestle, food processor, or coffee/spice grinder to lightly grind any of the whole herbs. You want them to be coarse and not finely ground. Combine all the herbs in a bowl and mix well. Store in an airtight container away from heat and light.



     So now that you have this amazing herb blend, what do you do with it? This blend works well with all meats, particularly poultry and fish. It also goes great on root vegetables such as potatoes, and it makes a great herbed butter or infused olive oil. Here are a few of my favorite recipes using Herbs de Provence.

Provencal Vinaigrette 

     This salad dressing is so amazing, and super easy to make and uses Herbs de Provence and Dijon mustard to make your taste buds feel like you're dining in Provencal France!

Provencal Vinaigrette

3 tablespoons Lemon Juice

1 tablespoon Dijon mustard

2 teaspoons Distilled Water

1 teaspoon Raw Honey

1 teaspoon Herbs de Provence

½ teaspoon Sea Salt

¼ teaspoon ground Black Pepper

¼ cup Red Wine Vinegar

½ cup Extra Virgin Olive Oil

Combine all ingredients, except olive oil, in a food processor. Process away for about 1 minute. Slowly drizzle in the olive oil (my food processor allows me to do this while actively processing the dressing, this is the best way to incorporate the oil, but if your processor does not, just drizzle a little at a time and process for 30 seconds between drizzles). Your dressing should be nicely emulsified and ready to store in the refrigerator. Chill for 1 hour before serving to allow all the flavors to nicely combine.

French Lentil Soup

     Lentil soup is a staple in my household. It's super easy to make and really quick if you're in a pinch for time. This version uses French lentils and Herbs de Provence to make a soup that's out-of-this-world!

French Lentil Soup

1 tablespoon Olive Oil

½ of 1 medium Yellow Onion, chopped

1 medium Carrot (and greens if possible), chopped

1 Celery Stalk, chopped

3 Garlic cloves, smashed

1 tablespoon Red Wine Vinegar

1 cup French Lentils, rinsed and drained

6 cups Vegetable Broth (or Bone Broth)

2 teaspoons Herbs de Provence

1 teaspoon Sea Salt

1 teaspoon ground Black Pepper

½ of 1 medium Red Onion, chopped

4 cups Swiss Chard leaves (or Baby Spinach)

In a large pot, over medium heat, heat the olive oil. Add onion, celery, carrot, and garlic. Cover and cook until softened, about 5 minutes. Stir in vinegar, lentils, broth, and all seasonings. Bring the mixture to a boil, then reduce to a simmer. Simmer, covered, about 30 minutes. Add in the red onions and cover, cook for an additional 15 minutes, or until the lentils are softened. Taste and adjust the seasonings if necessary. About 5 minutes before serving, stir in the Swiss Chard. Serve piping hot!

This goes great over rice and/or quinoa.

Sensational Tofu & Roots

This recipe shows off how well Tofu can blend with just about everything. Now, for those of you who prefer meat, you can substitute chicken for tofu (just make sure it's fully cooked, it might take a bit longer than tofu) and get a delicious main dish, or simply take out the tofu and get a wonderful side dish of root veggies with gravy.

Tofu & Roots

½ pound of Fingerling Potatoes, quartered

2 large Carrots, peeled and sliced

1 large Parsnip, peeled and sliced

1 Celeraic (celery root), peeled and chopped

2 tablespoons Olive Oil

1 medium Yellow Onion, chopped

3 Garlic Cloves, smashed

½ pound of Cherry Tomatoes

1½ teaspoons Herbs de Provence

1 teaspoon Sea Salt

1 teaspoon ground Black Pepper

1 cup Vegetable Broth (or Bone Broth)

2 tablespoons Arrow Root Flour

1 block (about 14-16 oz) Extra Firm Tofu, drained and pressed

In a large pot, on high heat, begin to boil the potatoes, carrots, parsnips, and celeraic. While the root veggies are cooking (about 15-20 minutes or until fork tender), heat 1 tablespoon of olive oil over medium-high heat. Add onions and garlic and sautee until tender, but not translucent. Add in the tomatoes, 1 teaspoon of Herbes de Provence, ½ teaspoon of salt, and ½ teaspoon of pepper. Cook about 5 minutes. Add in the broth and simmer, uncovered, about 10 minutes. Lower the heat to Low, add in the flour and whisk well to incorporate. Once the mixture thickens, set aside. Once the root vegetables are tender, drain them and set them aside. In another skillet, heat the remaining olive oil over medium-high heat. Slice the tofu into ¼ inch thick triangles. When the oil is hot, add the tofu. When the bottom is nice and crisp, flip them and add the root vegetables. Season with the remaining seasonings and cook until everything is golden. Pour the broth gravy over the tofu and roots and serve.





     In any of these recipes, feel free to change the ingredients around.  Play with different veggies and herbs.  I hope you enjoy this Herbs de Provence recipe, and have fun using it in every dish! Have fun, play around, and let me know what you think below!

The Lovely Lavender

         Lavender, Lavandula angustifolia, has always been one of my favorite scents. It's so soothing and calm, and isn't overtly bright and cheerful (which is good, but living in the Sunshine State means that I'm inundated with bright and cheerful year round). I've been blending my own essential oils to make perfume, beauty products, and air fresheners for some time now. Lately my favorite combination has been Frankincense, Lavender, and Vetiver. It just smells so mysterious. But aside from it's use in aromatherapy and as a pretty scent, Lavender is a necessary ingredient in certain cooking herb blends, such as Herbs de Province (a classic French culinary blend). It has so many uses, and is a great plant to have around the house as well. It truly is one of my favorite herbal allies.

Medicinal Uses:

Common Names- Lavender, English Lavender, French Lavender, Spike Lavender, Sweet Lavender, Common Lavender, and True Lavender

Parts Used- All aerial parts while the plant is in flower, or just the flower.

Summary of Actions- Carminative, Sedative, Bitter, Antidepressant, Hypnotic, Cholagogue, Anti-microbial, Antiseptic, Analgesic, Nervine, Mildly Astringent, Aromatic

Traditional Chinese Medicine- Known as Xun Yi Cao, Lavender is used in Traditional Chinese Medicine (TCM) to clear heat, remove toxicity, expel wind, and relieve itching. It's pungent and cool and primarily used for sore throat, burns, rubella, tongue boil, headache, scabies, dizziness, and aphtha (inflammation of the mucosa of the mouth).

Ayurvedic- In Ayurveda, Lavender is known as a Medhya herb (improves cognitive function) for it's ability to energize and empower the mind and stimulate brain function. Lavender actually effects each of the 3 doshas. It pacifies both kapha and pitta while aggravating vata. It is known to enhance prana, strengthening the immune system.

Essential Oil and Aromatherapy- This is the main way I use Lavender. The essential oil is absolutely wonderful at reducing stress and anxiety, improving sleep, and soothing the mind while stimulating it as well.

Pain Relief- Lavender is great for topical pain relief. It takes the “burn” right out of minor burns, helps reduce the “sting” from bug bites and minor cuts, and even helps reduce headaches when massaged into the temples. I even had a friend one time who had a headache for several days, nothing worked for it. I happened to have some diluted lavender essential oil on me. When she smelled it, her headache stopped throbbing, but was still there. Then I had her massage it onto her temples, her headache disappeared in just a few minutes. It's good stuff.

Wound and Burn Care- Lavender essential oil is one of to essential oils I always stock in my first aid kit (the other is oregano). I also keep dried lavender flowers, just in case. The reason I love lavender in my first aid kit is because it's so good for minor wounds and burns. There have even been studies done about the effect of lavender on wounds from major surgeries. Not only does it help improve the healing of the skin, it also acts to reduce pain and itchiness. I literally use it on just about everything from bug stings/bites, to minor burns, to cuts and scrapes, even to eczema and psoriasis. 

Soothing Nerves and Improving Sleep- The scent of lavender is usually enough to relax most people. Helping reduce anxiety, relieve depression, and improve sleep. It seems to be especially helpful to mothers during the postpartum time, college students, and people with special needs (helping to reduce the frequency of self harming behaviors). Research has even found that exposure to lavender before a stressful situation not only reduces the amount of stress one feels during the situation, but also helps recover from that stress much faster. One of my favorite applications for lavender is in a sleep pillow to help improve the quality of sleep.

Insect Repellent- This is one of the few things that actually work to repel the Noseeums that can be found in Florida. But lavender also works to repel mosquitoes, fleas, and ticks.

Skin Care and Hair Growth- Lavender's anti-inflammatory effects help to improve the health of skin and hair. There are some people who have noted some irritating effects from the lavender, but most of those can be attributed to using undiluted lavender essential oil. When the tea is used as a wash, or when a properly diluted essential oil is applied, it cleanses the skin and hair, as well as improves hair growth and helps make the hair shiny and full. A strong tea also helps get rid of dandruff and can be used to help remove makeup (I usually mix it with some coconut oil for this).

Other Historical Uses- In the Medieval period in Europe, most of the floors in common homes were dirt. Most people covered the dirt with a combination of dried rushes/grasses and lavender flowers. Not only did this smell wonderful, it also kept bugs out of their houses, thus reducing the spread of diseases such as the plague. Lavender was also used during the plague to keep the smell out of the noses of the physicians and others attending to the sick. While they might have been using it to make the stench more palatable, it also helped keep them from falling ill.

Contraindications and Warnings- Generally speaking, there are none. However, those of you that are allergic to mints may have a reaction with lavender. You can also have a reaction to the pure essential oil if you do not dilute it in a carrier oil.




     I only included a basic introduction to this amazing herb.  I hope you have learned a new appreciation for one of my favorite allies, Lavender.  If you have any questions or comments, please leave them below.

References:

7 Impressive Benefits of Lavender: Organic Facts: https://www.organicfacts.net/health-benefits/herbs-and-spices/lavender.html

10 Medicinal Benefits of Lavender Oil: Ayurveda and Yoga: https://www.theayurveda.org/ayurveda/herbs/10-medicinal-benefits-of-lavender-oil

How Can Lavender Make You Feel Great?: Joyful Belly: https://www.joyfulbelly.com/Ayurveda/ingredient/Lavender/83

How to Use Lavender: Wellness Mama: https://wellnessmama.com/7041/lavender-uses/

Lavender: TCM Wiki: https://tcmwiki.com/wiki/lavender

Lavender – Lavandula Angustifolia: Alandi Ayurveda: http://ayurveda.alandiashram.org/ayurvedic-herbs/lavender-lavandula-angustifolia

Lavender Essential Oil: Ayurvedic Oils: http://ayurvedicoils.com/tag/ayurvedic-uses-of-lavender-essential-oil

Lavender – Health Benefits and Side Effects: The Herbal Resource: https://www.herbal-supplement-resource.com/lavender-oil.html

Lavender Plant: Uses of Herbs: https://usesofherbs.com/lavender

Lavender's Medicinal and Aromatherapy Uses and Lavender Truffles: Chestnut School of Herbal Medicine: https://chestnutherbs.com/lavenders-medicinal-and-aromatherapy-uses-and-lavender-truffles/