Herbal infusions are helpful for releasing an herbs active ingredients. Which is one of the reasons they’re so good to drink. Now I’m not going to tell you I drink them all the time (I probably should), but I can tend to forget to make and drink them until I really need them.
But I really want to pay more attention to them and one of the best infusions is nettle. It can be helpful for energy, strengthening the adrenals, helpful for menstrual cycles, or as an antihistamine. And with spring coming on that last one might be the best of all.
I like drinking a nettle infusion when my sinuses are all stuffed up as it helps me be able to breathe (I’m a bit of a wuss when my nose is plugged).
Best of all infusions are easy to make.
Mason Quart Jar (Affiliate)
1 cup of dried stinging nettle
4 cups of boiling water
a long metal spoon
Put the spoon and stinging nettle into the mason jar and pour the boiling water over it. Stir, remove spoon, and put on a lid. Let it sit for 4 hours or overnight. Drink it within 24 hours.
If you’re wondering about the spoon it will keep the mason jar from breaking.
You can easily double or half this recipe – the ratio is 1/4 of nettle to one cup of water.
If you’d like to order some nettle I would recommend buying from Mountain Rose Herbs (Affiliate).
Photo from Mountain Rose Herbs
I told you last Tuesday that I had had fluid in my ears. Since I don’t know that most people will find it easy enough to go to a Chiropractor for an ear adjustment – or that most would even want to – I thought I would tell you how a Naturopathic Doctor told me to drain my ears.
I’ve had trouble with my ears since I was a kid and once I was older my biggest problem was fluid in my ears. One Naturopathic Doctor told me that my ears were the cleanest she’d seen, but that my ear’s Eustachian tubes are extremely small.
So, she told me how to drain them and I’ve used it many times with great success.
[title]Soak Your Feet.[/title]
It might sound weird, but it’s the easiest and safest way (in my opinion) to get fluid out of your ears.
What you need is a bucket that comfortably fits your feet. Then turn your faucet onto hot and fill the bucket about a 1/3 of the way. You need to get your feet in the water as hot as you can stand it (you can put some cold water in at this point if you need to so it’s comfortable enough to keep your feet in the water).
The trick of soaking your feet is to keep the water as hot as you can stand for at least 20 minutes. You’ll probably want an extra pair of hands around to send for more water. You can do this as many times a day as you need (I tend towards 2-3 if I’m really bad off.)
If you want you can add essential oils or pour boiling water over eucalyptus leaves and steep it for about 15 minutes for an extra punch.
I’m only recommending this for getting fluid out of the ears, please use this with your own judgement and if you have any questions read my disclaimer. Thanks.
Photo by Shaylor
(never home)maker had a neat recipe that I decided to try recently. Scrambled egg bites.
The idea of scrambled eggs made in a mini muffin tin just was so cute I had to give it a go. After all isn’t it nice to spruce up breakfast once and a while? Otherwise it just gets to boring. This type of recipe should be easy to customize any way you’d prefer.
Have fun experimenting! (you’ll find the basic recipe/ratio on at the link up top)
Sundried Tomato Scrambled Egg Bites
- 5 eggs
- 2 tbsp yogurt
- 2 tbsp onions, finely minced
- 4 sundried tomatoes, finely chopped
- salt and pepper to taste
Scramble eggs, add other ingredients, and mix gently. Pour in greased mini muffin cups. Bake @ 350F for 18-20 minutes. Until lightly browned.
Makes about 16 mini muffin bites. Would also make a great snack.
What flavor combo would you want to try?
I’ve been thinking about bananas lately, and what types of recipe to do with them. Reading a banana ice cream recipe probably had something to do with that.
So here is a banana muffin recipe – it’s claim to fame is it only takes 6 ingredients and the only sweetener is bananas!
Sweet! (yes, I’m being funny…)
[title]Banana Muffins (GAPS, Paleo)[/title]
3 bananas, ripe
3 organic eggs
3 1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/4-1/3 cup coconut oil, melted
Blend the wet ingredients. Mix the dry in a bowl with a fork or whisk. Combine the wet and dry then scoop into a lined muffin pan and bake at 350Âº F until lightly brown (it should spring lightly back when touched). Remove and let cool. Enjoy warm or cool!
You can keep these on the counter for a day or two then you’ll want to move them to the fridge.
Note: you can add other flavors if you want, but this is a basic muffin, (and tastes great with butter).
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Recently saw a recipe for roasted chicken at Something Good that I really wanted to try. I made a couple of changes to the recipe, but the flavor was wonderful.
Unfortunately my photos decided that they didn’t want to turn out great – I really need to make a lightbox to help at night. So please know that it looked and tasted great no matter what my bleh photography tells you!
I know this because if I hadn’t wanted to eat it someone was there who would.
Case and point.
[title]Garlic, Rosemary and Sage Roasted Chicken[/title]
Serves 6-8, prep. time 2 hrs and 15 minutes
1 whole chicken
2 tbsp dried sage
1 tsp dried rosemary
10 garlic cloves (4 cloves, diced)
1 lemon, cut lengthwise in 6 slices
1 onion (cut in big chunks)
6-7 tbsp of melted butter
1 cup of water
1 tbsp sea salt (1 tsp if using salted butter)
1/2 tsp freshly ground black pepper
Mix together the sage, rosemary, 4 diced garlic cloves, salt and pepper in the butter. Rinse and pat dry your chicken (place in on a roasting rack in a pan) and gently lift the fat over the chicken breasts up and pour some of the butter mixture underneath. Use the rest of the mixture to coat the outside of the bird. Stuff the cavity with the onion, lemon, and remaining garlic.
They said to cook the chicken at 330Âº F for 2 hours, but we found it took a little longer (one spot didn’t get cooked so we pan finished it since everyone was hungry). Let rest for about 5 minutes before you carve and serve.
We had it with broccoli and (what else?) more butter.