~ ~ Recipe Box ~ ~

 1 cup lemon juice                                               1 tbsp. Turmeric powder               1 tsp. fresh grated Ginger Root

Pinch of Himalayan Pink Salt                  Honey to taste                                        2 quarts filtered water

Mix all ingredients together, serve chilled and enjoy. Settlement does occur so mix before serving. This is by far our go to remedy for pain caused by inflammation, and the benefits of Turmeric are numerous and astonishing! A summertime favorite.

 1/2 cup Almond oil                               1/4 cup Coconut oil                                     1/4 cup Beeswax               

2 tbsp. Zinc Oxide pdr.                       1/4 tsp. Vitamin E oil                                  2 tbsp. Shea Butter

10 drops Carrot Seed E.O.               5 drops other E.O. (not citrus)             2 tbsp. Stearic Acid

Using a double boiler, combine almond oil, coconut oil, beeswax and shea butter and heat until melted and mix  well. Remove from heat, add in remaining ingredients; (for more spf, you can add more zinc oxide) mix well. Makes about 8 ounces. Apply often.

 1 whole garlic clove                          4-6 oz. olive oil                        1/2 cup Mullein flowers                                                            1/2 cup Lavender flowers           ¼ tsp. vitamin E

In a double boiler, add olive oil, chopped garlic, and flowers. Heat low and slow for about 1 hour. Remove from heat and strain well. Add vitamin E and store in a dark amber bottle labeled with ingredients & date.

 3 cups water                              ½ - 1 cup Honey                          ½ cup dried elderberries             
1 tbsp. Ginger                            Cloves                                                Cinnamon sticks

Place berries, about 5 cloves, 1 to 2 cinnamon sticks and room temperature filtered water in a sauce pan for 10 minutes. Turn the heat on; bring to a boil then reduce heat and simmer until liquid is reduced by half. Stir often and mash up the berries. Strain. Once the mixture has cooled a little, add the honey. The more honey that is added makes it more syrup like and sweet.  Label & store in an amber bottle for up to 3 months. This, too is a favorite here at the shop, works wonders for the cold and flu season!!

Flu Busting Gummies

1 cup Elderberry Syrup                          1/4 cup Gelatin pdr. (Great Lakes orange label)                    1/2 cup hot water

Gummy Bear mold

Grease mold with coconut oil. Place 1/4 cup cold elderberry syrup in a 2 cup measuring cup and quickly whisk in the gelatin powder. Add the 1/2 cup hot water and stir quickly until smooth. Add the rest of the elderberry syrup and stir or whisk until smooth. Pour into molds and refrigerate for at least 2 hours or until completely firm. Remove gummies from mold and store in airtight container in the refrigerator.

 1-2 tbsp. dried ginger                                 juice from half a lemon                                 honey to taste                          

 8-10 oz of filtered water                          1 tsp. Turmeric powder (optional)

Place room temperature filtered water and ginger into pot and let sit for 10 minutes. Bring to a boil; reduce heat and simmer for about 10 minutes. Strain, add honey & lemon (& Turmeric powder) to taste.  An Alternative to the Anti-inflammatory Lemonade and perfect for the winter months

 2 tbsp. hibiscus flowers                                 1 tsp. peppermint leaves                                    1 - 2 tsp. stevia leaf                  

Bring 2 cups to a boil. Remove from heat and infuse the hibiscus and peppermint for 20 minutes. Remove herbs and pour into a 2 quart pitcher and add water to fill it. Place stevia in a mesh tea ball or a reusable muslin tea bag and place in to quart pitcher. Let stevia infuse until the sweetness is just right. That's it. Chill and serve cold ;)  *Can substitute honey or sugar for the stevia 

In a medium sauce pan, bring 8 ounces of clean filtered water just to a boil and remove from heat. Add 1 to 2 teaspoons of your herb of choice, cover and steep for at least 20 minutes. Strain and add honey and lemon to taste.

In a medium sauce pan, add 8 to 10 ounces of clean filtered water and your herb of choice. Let sit for 10 minutes before turning on the heat. Bring to a simmer for another 10 minutes. Remove from heat and strain. Add honey and lemon to taste.

Alcohol Method:   1 part dry herb to 5 parts alcohol (80 to 100 proof)

Place herb in to a glass jar and pour alcohol in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Alcohol tinctures have been known to have an indefinite shelf life.

Vinegar Method:   1 part dried herb to 5 parts vinegar (apple cider vinegar with mother)

Place herb in to a glass jar and pour vinegar in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Vinegar tinctures have been known to have a shelf life of about 5 years.

Vegetable Glycerin Method:   1 part herb to 5 parts glycerin

Mix 60% glycerin with 40% room temperature distilled water to equal the total amount of liquid needed. For example, if you are using a 16oz. jar then take 60% of 16 and 40% of 16 to get your mixture of the two. Place herb in to a glass jar and pour vinegar in covering the herbs completely & leaving 1/4" of space at the top of the jar. Roots will expand by 1/2 their size when reconstituted. Cover with plastic lid (not metal) and let sit for 6-8 weeks. Shake daily. Stain and bottle in dark amber bottles; label with ingredients and date. Vinegar tinctures have been known to have a shelf life of about 5 years.