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
¼ Cup kava 1 Tablespoon Cinnamon ½ Tablespoon ginger root
1 tsp. whole cloves ½ tsp. black peppercorn 1 vanilla bean chopped
1 can coconut milk honey cardamom pods
Grind the cardamom pods, cloves, black pepper and vanilla bean. Add to the kava, cinnamon and ginger. Use 4 cups of water and simmer on low heat for 3 hours with lid slightly ajar. Remove from heat, add coconut milk (full fat). Enjoy warm, so yummy!!
¾ c softened real butter ¾ c organic sugar
1 1/2 c organic self rising flour 1 tbsp. organic Lavender buds finely chopped
1 tsp. Vanilla Extract (see recipe below) 3 large yard eggs
Preheat oven to 350 degrees. Grease & flour pan.
Cream the butter and sugar until fluffy. Add eggs; mixing in one at a time. Fold in the flour & lavender buds. Bake accordingly for size pan used.
Lavender Lemon Icing
½ c confectioner’s sugar ¼ tsp. lemon zest ½ tsp. water or cream ½ tsp. fresh lavender buds
Combine ingredients and pour over cake.
1/2 cup coconut oil 1 cup shea butter, mango butter, or coco butter (or a mix of all three)
1 tsp. himalayan pink salt 1 tsp. vitamin E oil (the higher the IU the better)
3/4 cup arrowroot powder 2-3 probiotic capsules (use a brand that doesn't need refrigeration
essential oils of choice 2 tbsp. zinc oxide (optional)*
Using a double boiler, melt the coconut oil & butters. Once melted, remove from heat, and add other ingredients except the essential oils. Blend all ingredients together. Once cooled but still pour able, add the essential oils and blend again. This recipe is firm (but is still soft) enough for a deodorant container but the firmness can be adjusted by adding more coco butter.
*The probiotic we used is black in color in the capsules so we added the zinc oxide to lighten the color.
8 oz. Brandy alcohol (at least 80 proof) 5-6 organic Vanilla Beans
Cut Vanilla beans length wise and in half. You may scrape the beans and discard the pod if wanted. Add to an 8 oz. dark amber bottle or jar and cover with the Brandy. Be sure to cover all the beans leaving about 1/4" space at the top. Let sit in a dark cabinet for at least 8 weeks. The longer the better, in fact, you do not have to strain the Vanilla out at all. Use as you would use vanilla flavoring. This is the yummiest vanilla I've ever tasted!!! You can get the organic Vanilla beans here at the shop.
1 oz Amber Spray Bottle 1/4 oz. aloe gel 3/4 oz. witch hazel
15-20 drops of germ fighting essential oils
Add oils and aloe gel to bottle, then fill with witch hazel and shake vigorously to combine ingredients. Shake before use.
4-6 ounces Orange Juice 1/4 tsp. Cream of Tarter 1/4 tsp. Himalayan Pink Salt
Combine ingredients and stir well and drink up.
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.
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