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< Back Fruity Fluff Church Salad Prep Time: 5 minutes Cook Time: 0 minutes Serves: 10 Level: Beginner About the Recipe Ingredients 1 can cherry pie filling 1 cup crushed pineapple, drained 1 cup coconut (optional) 1 cup nuts (walnuts or pecans) 1 cup mini marshmallows 1 can sweetened condensed milk 1 9oz. tub of Cool Whip 1 cup mandarin oranges, drained (optional) Preparation Mix all ingredients together. Refrigerate and serve cold. Previous Next

< Back Elecampane Tincture Prep Time: 10 Minutes Cook Time: N/A Serves: Varies Level: Beginner About the Recipe Ingredients Elecampane, either dried or fresh Vodka* (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)** Preparation Elecampane is one of those herbal remedies that’s been around (and commonly used) for millennia. Supposedly, Helen of Troy was out gathering elecampane when she was taken, sparking the Trojan war. The woman whose beauty launched a thousand ships thought it important enough to gather elecampane from a hillside herself, and I can only imagine the sick friend of relative she valued waiting back in a sick bed in ancient Greece. Not just an ancient remedy, elecampane is my go to remedy for cough and congestion, and we mix elecampane tincture with raw honey to make an incredibly effective cough syrup. It’s one of the herbal remedies that is ALWAYS in my herbal medicine cabinet, and it’s used more than almost any remedy in my herbal first aid kit. Elecampane grows wild on our land, and it has fluffy airborne seeds similar to dandelions, so it sprouts up all over the place. The plants are 6 to 10 feet tall, with bright yellow daisy-like flowers that are hard to miss. The root is what’s used medicinally, and it grows a spicy, aromatic taproot with a wonderful warming flavor. If you don’t grow elecampane (or forage it in the wild) you can buy dried elecampane root online, or ready made elecampane tincture. It’s also a common ingredient in chest care tinctures and lung care tinctures. This is the basic process for making elecampane, but if you’re looking for more details, I’d recommend the Herbal Academy’s Tincture Making Course which covers everything you could ever want to know about making more than 100 different herbal tinctures, as well as half a dozen tincturing methods. (Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medications. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.) BENEFITS OF ELECAMPANE TINCTURE Elecampane is a medicinal herb that is known for its ability to relieve symptoms of lung diseases such as asthma, whooping cough, and bronchitis. Elecampane offers a multi-pronged attack against these illnesses, acting as a cough preventative as well as an expectorant that helps clear the lungs of excess phlegm. Elecampane tincture is considered both warming and drying, which means it's most effective when used to combat wet coughs or mucus that has hardened in the lungs. Research on the chemical compounds found in elecampane has shown the plant has a wide variety of medicinal properties including antibacterial, anti-inflammatory, anti-fungal, and antimicrobial benefits. Elecampane tincture can also be applied externally for its anti-candida (yeast) properties and can be used to soothe fungal infections such as athlete’s foot. HOW TO MAKE ELECAMPANE TINCTURE To make elecampane tincture, you’ll need the following ingredients and equipment: Elecampane, either dried or fresh Vodka* (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)** One-pint mason jar with lid (amber glass is ideal, but as long as you keep the tincture away from light at all times, it won’t make a difference) Funnel Cheesecloth Fine mesh sieve Amber glass tincture bottles (with dropper) *The Herbal Academy’s tincture making course specifically recommends using 40% alcohol when working with elecampane (though they recommend as low as 25% for mucilaginous herbs, and up to 95% when working with plant resins. Elecampane just happens to fall right in the middle, since it has both alcohol soluble and water soluble constituents). **Never use isopropyl/rubbing alcohol for tinctures (or any other remedy you plan on ingesting). Even in small amounts, this type of alcohol is toxic and meant for external applications only. If you’re avoiding alcohol for any reason, consider making a herbal glycerite instead. Herbal vinegars are also a good choice, and work well with elecampane. To make the tincture, fill a jar about 3/4 of the way full with fresh elecampane (or about halfway full with dried elecampane). Cover the elecampane with vodka, or whichever alcohol you’ve chosen, and seal the jar with its lid. Keep the developing tincture in a cool, dark place and give the jar a gentle shake every few days. (If you remember, every day is better, but at least once a week will do.) After about 4 to 6 weeks, it’s time to decant the tincture. To do this, you’ll need to line a funnel with a few layers of cheesecloth. Carefully strain the tincture into small amber glass tincture bottles, squeezing the elecampane to make sure all the liquid is expelled. Once the tincture has been decanted, label the tincture bottles with the date and suggested dosages (I use a small piece of masking tape and a marker, it peels off easily when I’m ready to use the bottle for something else). I know 4-6 weeks can be a long time to wait if you’re desperately needing relief now. There’s nothing wrong with buying a bottle of ready made elecampane tincture to use while your homemade tincture infuses. Purchased tinctures are a lot more expensive than DIY homemade ones, but they have the benefit of being ready when you need them, like now. ELECAMPANE TINCTURE DOSAGE For an exact dosage specific to your body and needs, I’d suggest consulting a clinical herbalist. Generally, the dosage for elecampane tincture is 1 to 2 droppers full, taken 2 to 3 times per day, or as needed. This herb is generally considered safe for use, even at higher doses, and we tend to mix elecampane tincture with raw honey in a 1:1 ratio, making an effective herbal cough syrup that I take every few hours as needed when I’m suffering from a particularly bad cough. It’s even more effective, I find, when you make it with thyme tincture and elecampane tincture together. ELECAMPANE FORMULATIONS Elecampane is commonly paired with other herbs for respiratory support, such as Usnea, Licorice and Thyme. This chest care tincture uses elecampane mixed with ginger, horehound, licorice, marshmallow and mullein. Similarly, this lung care tincture combines elecampane with many of the same herbs. If you’re interested in the science behind combining herbs to enhance their effectiveness, I’d recommend taking this online course in Mastering Herbal Formulations from the Herbal Academy. It covers the science of blending herbs into homemade formulations in detail. INSTRUCTIONS Fill a clean, empty mason jar 3/4 full of fresh elecampane, or 1/2 full of dried elecampane. (Dried elecampane is often available from herbal supply shops.) Cover the fresh or dried elecampane with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the **name into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes it into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *Tinctures are usually made with vodka as a neutral spirit, but you can also use brandy, whisky or any other high-proof alcohol. Finished tinctures need to be at least 25% alcohol for preservation, and fresh herbs contribute some moisture to the mix. Be sure you use something that's 60-proof or higher. Never use denatured alcohol or isopropyl alcohol to make tinctures, as it's unsafe for consumption. To make an alcohol-free glycerite tincture (glycerite): cover dried plant material completely with a preparation of 3 parts glycerin to 1 part distilled water (instead of alcohol). Dried elecampane is available from herbal supply stores, and is often used in place of fresh. If using fresh elecampane, use all glycerine and skip the water. As the glycerite tincture develops, it will need to be shaken every day. Proceed following the same directions as if making an alcohol-based tincture. Yield The yield varies, but if you're using fresh plant material, you should expect to pull out ever so slightly more tincture than the vodka you add. If using dried plant material, the dried herbs will absorb some and you'll get slightly less than the alcohol added. The amount of vodka will vary based on how tightly you pack the jar, but you should need about 2-3 cups of vodka for a quart jar, or about 1 to 1 1/2 cups vodka per pint. Be sure the plant material remains submerged during infusion. TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth (or fine mesh strainer) Dark amber dropper bottles Adhesive label or masking tape (for labelling tincture) MATERIALS Dried Elecampane Root Neutral Spirit (such as vodka)* Previous Next

< Back Everyday Waffles Prep Time: 10 mins Cook Time: 15 mins Serves: Level: Beginner About the Recipe Ingredients 1 ¾ cups flour 3 tsp. baking powder ½ tsp. salt 2 beaten egg yolks 1 ¾ cups milk ½ cup oil 2 stiffly beaten egg whites Preparation Combine yolks, milk, and oil; stir in dry ingredients just until moist. Gently fold in medium stiff whites, leaving a few fluffs. Cook on a hot waffle iron and serve hot. Double or triple this recipe – trust me you will use it.

< Back No Bake Lemon Cheesecake Tarts/Pie Prep Time: 10 minutes Cook Time: N/A Serves: 12 tarts/8 pie Level: Beginner Ingredients 1 can 14 ounce Borden Eagle Brand Sweetened Condensed Milk 8 ounces cream cheese 1 teaspoon lemon zest (optional, but really good) 1/3 cup lemon juice ½ teaspoon vanilla 1 can/bottle of favorite pie topping or syrup (i.e., cherry, strawberry, blueberry, caramel, chocolate, etc.) Preparation Soften cream cheese and beat in a mixer to remove lumps. Add sweetened condensed milk, beating on high until mixture thickens. Add lemon juice and vanilla, and continue beating on high until mixture is quite thick and slightly fluffy. Stir in lemon zest. After placing it in a serving container, refrigerate for about an hour. Just before serving, top with your favorite topping and enjoy. For tarts : place muffin paper cups in a muffin tin and put a vanilla wafer in the bottom of each cup. Pour mixture to about ¾ full in each cup. For pie : pour into pre-cooked 8 or 9-inch graham cracker crust and refrigerate for about an hour Previous Next

< Back Egg Drop Soup Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 4 cups (1 quart) chicken broth ½ teaspoon sesame oil (to taste) ¼ teaspoon granulated garlic (to taste) ¾ teaspoon salt (to taste) 1/8 teaspoon pepper (to taste) ½ teaspoon turmeric (optional for taste and color) 1-3 tablespoons cornstarch (depending on preferred thickness of soup) (pre-mix with about a half cup cold broth or water to make a slurry) 2-3 eggs (lightly beaten) 2-3 tablespoons oil (1 tablespoon per egg) 1 scallion (chopped) Preparation Bring the chicken stock to a low boil in a medium soup pot. Stir in the sesame oil, turmeric (optional), salt, and pepper. Add the cornstarch slurry into the boiling broth until desired consistency. Lightly beat the egg and oil together (1 T. oil to 1 egg) Use a spoon to stir the soup in a slow circular motion, and slowly drizzle in the egg to delicate make strings. If you want more egg, add more egg/oil mixture. Add the chopped-up scallions to the soup and serve hot. Note: To make the crispy noodles that they serve on top of the soup in restaurants, cut up some won ton wrappers about ¼” thick, and fry in hot oil until golden brown. Place a small amount on top of the soup as a garnish just before serving. Previous Next

< Back FLAVORED KOMBUCHA Prep Time: 2 Minutes Cook Time: 3 Minutes Serves: 8 Level: Beginner About the Recipe Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! Ingredients 1 - 2 quarts kombucha ⅓ - ½ cup fruit fresh or frozen Kombucha is very forgiving so don't worry about being too exact in how much to use. Preparation Once your kombucha has finished fermenting, remove the desired amount and add it to a jar with a lid. Add fruit to the kombucha, screw on the top and let sit for two days to a week - depending on the flavor you like. When the second fermentation is finished, place kombucha in the refrigerator, chill and enjoy! Previous Next

< Back Mozzarella Cheese Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe Learn how to make mozzarella cheese from scratch using this delicious recipe! You can create any shape you desire — try larger balls, small balls, or twists and knots. Store in the refrigerator. Ingredients ¾ cup cool water, divided 1/4 teaspoon liquid rennet 1 ½ teaspoons citric acid 1 gallon raw milk 1 teaspoon salt (Optional) Preparation Step 1 Combine 1/4 cup water and rennet in a small bowl; mix well. Step 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved. Step 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture. Step 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes. Step 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness. Step 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact. Step 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat. Step 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot. Step 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd. Step 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator. Step 11 Enjoy! Tips Do not use ultra-high temperature processed (UHT) milk. Regular pasteurized milk will work, but raw milk is best. At the end of step 7, you may place your curds in a plastic bag and store both the curds and the whey in the refrigerator for 2 to 3 days before continuing the process. If you want a softer-textured, moist mozzarella, do not let the curd get as firm and work less when stretching and kneading. You can speed up the cooling process in step 9 by placing mozzarella balls in an ice-water bath. Previous Next

< Back Chickweed Tincture Prep Time: N/A Cook Time: N/A Serves: Pint mason jar Level: Beginner About the Recipe Ingredients Chickweed, fresh or dried Neutral Spirit (such as vodka)* Preparation Chickweed is only around in the springtime before temperatures warm up and it dies back for the year. If you want to use it medicinally, chickweed needs to be preserved. There’s no better way to preserve it than in a simple chickweed tincture. (Though, it also makes a truly excellent chickweed pesto, and food is medicine too =) (Always consult your doctor or a clinical herbalist before trying any new herbal remedy, as there’s always the possibility of unintended consequences, allergic reaction, or interactions with other medications. If you’re harvesting wild plant material, make sure you’re 100% confident in your identification and consult multiple sources for your ID. The following is based on my research and experience, but I don’t claim to have any certifications that would qualify me to advise you on your health. Please do your own research and always verify with multiple reputable sources.) BENEFITS OF CHICKWEED TINCTURE So why on earth would you need a chickweed tincture? This is one of those medicines that can actually be used both topically and internally. Chickweed is great for skin irritations, and when combined with alcohol it can help treat acne. The alcohol works as an astringent, while the chickweed helps heal the skin. Chickweed extracts have also been shown to be antibacterial, and a tincture applied to wounds should help both cleanse and heal the wound. Taken internally, studies show that chickweed can reduce inflammation and inhibit histamine reactions. New theories suggest that many modern diseases stem from inflammatory conditions, and at the same time allergies are on the rise. Chickweed tincture combats both these issues when taken daily. Chickweed stimulates mucus production and helps ease digestive issues. Taken in a low dose on a daily basis, the tincture can help ease stomach irritation. It’s also a gentle laxative to help keep you regular. Old wives’ tales say that chickweed is good for weight loss, but there are not many actual studies that back this up. One study is showing promising results and indicates that chickweed can stop progesterone-induced weight gain. When you’re pregnant, your body releases progesterone to help you put on extra weight to support the baby. Hormonal birth control mimics this and can cause weight gain. Regular consumption of chickweed has been shown to block this weight gain in mice and can help prevent the weight gain associated with birth control. Besides tincture, wild foraged chickweed can be used for tea, vinegar, salves or eaten fresh. HOW TO MAKE CHICKWEED TINCTURE To make a chickweed tincture, you’ll need the following ingredients and equipment: Chickweed, either dried or fresh, but it’s almost always harvested fresh for tincture Vodka (or any other palatable alcohol that’s at least 80 proof/40 percent — there’s no need to splurge here, I always use Smirnoff because it’s inexpensive and has a neutral taste)** One-pint mason jar with lid (amber glass is ideal, but as long as you keep the tincture away from light at all times, it won’t make a difference) Funnel Cheesecloth Fine mesh sieve Amber glass tincture bottles (with dropper) **Never use isopropyl/rubbing alcohol for tinctures (or any other remedy you plan on ingesting). Even in small amounts, this type of alcohol is toxic and meant for external applications only. If you’re avoiding alcohol for any reason, consider making a herbal glycerite instead. Herbal vinegars are also a good choice, and work well with chickweed. To make the tincture, fill a jar about 3/4 of the way full with fresh chickweed (or about halfway full with dried chickweed). Cover the chickweed with vodka, or whichever alcohol you’ve chosen, and seal the jar with its lid. Keep the developing tincture in a cool, dark place and give the jar a gentle shake every few days. (If you remember, every day is better, but at least once a week will do.) After about 4 to 6 weeks, it’s time to decant the tincture. To do this, you’ll need to line a funnel with a few layers of cheesecloth. Carefully strain the tincture into small amber glass tincture bottles, squeezing the chickweed to make sure all the liquid is expelled. Once the tincture has been decanted, label the tincture bottles with the date and suggested dosages (I use a small piece of masking tape and a marker, it peels off easily when I’m ready to use the bottle for something else). I know 4-6 weeks can be a long time to wait if you’re desperately needing relief now. There’s nothing wrong with Buying a Bottle of Chickweed Extract to use while your homemade tincture infuses. Purchased tinctures are a lot more expensive than DIY homemade ones, but they have the benefit of being ready when you need them, like now. CHICKWEED TINCTURE DOSAGE For an exact dosage specific to your body and needs, I’d suggest consulting a clinical herbalist. Generally, the dosage for chickweed tincture is 1 to 2 droppers full, taken 2 to 3 times per day. CHICKWEED FORMULATIONS Since chickweed is used both internally and externally, it combines well with herbs that are also soothing for both internal digestive issues and external skin issues. Herbs like calendula, lavender and marshmallow would be perfect for both soothing the digestive tract and treating minor skin issues. MATERIALS Chickweed, fresh or dried Neutral Spirit (such as vodka)* TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth (or fine mesh strainer) Dark amber dropper bottles Adhesive label or masking tape (for labeling tincture) INSTRUCTIONS Fill a clean, empty mason jar 3/4 full of fresh chickweed, or 1/2 full of dried chickweed. (Dried chickweed is sometimes available from herbal supply shops.) Cover the fresh or dried chickweed with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the chickweed into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes it into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *Tinctures are usually made with vodka as a neutral spirit, but you can also use brandy, whisky or any other high-proof alcohol. Finished tinctures need to be at least 25% alcohol for preservation, and fresh herbs contribute some moisture to the mix. Be sure you use something that's 60-proof or higher. Never use denatured alcohol or isopropyl alcohol to make tinctures, as it's unsafe for consumption. To make an alcohol-free glycerite tincture (glycerite): cover dried plant material completely with a preparation of 3 parts glycerin to 1 part distilled water (instead of alcohol). Dried chickweed is available from herbal supply stores, and is sometimes used in place of fresh. If using fresh chickweed, use all glycerine and skip the water. As the glycerite tincture develops, it will need to be shaken every day. Proceed following the same directions as if making an alcohol-based tincture. Yield The yield varies, but if you're using fresh plant material, you should expect to pull out ever so slightly more tincture than the vodka you add. If using dried plant material, the dried herbs will absorb some and you'll get slightly less than the alcohol added. The amount of vodka will vary based on how tightly you pack the jar, but you should need about 2-3 cups of vodka for a quart jar, or about 1 to 1 1/2 cups vodka per pint. Be sure the plant material remains submerged during infusion. 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< Back Miscellaneous Cooking/Baking Helps The way that great grandma used to cook and how she did it. Whipping Cream: Chill cream thoroughly. Pour into a chilled bowl and whip with a dover beater (old fashioned eggbeater), or an electric eggbeater, until stiff. Cream, when whipped, approximately doubles in bulk. (Note: Do not overwhip or you will end up with butter.) If making sweet cream, sprinkle sugar a little at a time, to taste, while beating. Add vanilla, to taste, at the end – about ½ to 1 teaspoon. Whipping Evaporated Milk: Heat milk over hot water (double boiler) until a film forms on the surface. Stir until blended. Pour into a bowl, and chill thoroughly. Beat with an eggbeater until stiff. Evaporated milk may be prepared for whipping by boiling in the can for 5 minutes, and thoroughly chilling before whipping it. Evaporated milk, when whipped, approximately trebles in bulk. Caramelizing Sugar: Heat sugar in a heavy frying pan or saucepan, stirring constantly until a golden brown syrup is formed. Remove from heat immediately. Changing a Sweet Milk Recipe to a Sour Milk Recipe: ½ teaspoon baking soda is the equivalent in leavening property of 2 teaspoons baking powder. 1 cup sour milk requires ½ teaspoon baking soda. Therefore, if a recipe requires 3 teaspoons baking powder and 1 cup sweet milk, it may be changed to a sour milk recipe by using 1 teaspoon baking powder, ½ teaspoon baking soda and 1 cup sour milk. Milk Cooking: Foods consisting largely of milk, such as custards and white sauces, should be cooked at a moderate temperature. For this reason, soft custards and white sauces are cooked over hot water, and baked custards are cooked in a moderate oven (375º F.). The dishes containing the custard are set in a pan of warm water before being placed in the oven. Evaporated Milk is unsweetened. It has a much lower water content than fresh milk. It may be diluted with water in the proportion of 1 part milk to 1 part water. Less dilution may be used if desired. It is suitable for use in any recipe which requires milk. Sweetened Condensed Milk has a lower water content and a higher sugar content than fresh milk. It may be diluted with water in as high a proportion as 1 part milk to 3 parts water. When substituted for sweet milk in a recipe requiring sugar, the sugar should be decreased 2 tablespoons for each ¼ cup of the sweetened condensed milk used. Scalded Milk: Heat milk over hot water until a film forms on the surface. When ready to use, stir film into milk. Croquettes A croquette is a small fried food roll usually made from a combination of ingredients of which can include, mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, and vegetables with spices to tase. It is then dipped in egg and coated in breadcrumbs, and deep-fried. The croquette is usually shaped into a cylinder or disk shape. The croquette gets its name from the French word croquer, “to crunch.” General Directions for Preparing Croquettes: Grind food material or separate it into fine shreds. Prepare a thick, well –seasoned white sauce. Add 1 cup sauce to 3 cups of prepared food. Mix until well blended. (The mixture should be as soft as can be handled.) Cool. Scoop about 1 to 2 tablespoons for each croquette. Form with hands or spatulas on a lightly floured board into cylinders, cones, or balls. They should be uniform in size. Dip into slightly beaten egg, diluted with 1 tablespoon water, roll in the breadcrumbs, and then dip again in egg. Fry in deep, hot fat (375º F.) until brown. Drain on absorbent paper. General Directions for Preparing Creamed Foods: Use freshly cooked or leftover meat, fish, poultry, or vegetables. Leave whole, cube, or shredded, as desired. Prepare a medium white sauce. Add sauce to food to be creamed. Mix lightly or add sauce to food after it has been placed in the serving dish. Allow from ½ to ¾ cup sauce for each cup of food. If cubed or shredded, it is often served on top of buttered toast or hot biscuits. General Directions for Preparing Soufflés: Use finely shredded or chopped meat, fish, and vegetables, or grated cheese. Prepare a thick, well-seasoned white sauce. Add ½ cup food to approximately ¾ cup sauce. Add the well-beaten yolks of 3 eggs. Stir until blended. Fold in the stiffly beaten egg whites. Pour it into a well-oiled baking dish. Bake in moderate oven (375º F.) until an inserted knife comes out clean. General Directions for Preparing Scalloped Foods: Use finely shredded or chopped cooked meat and fish and diced or sliced uncooked or cooked vegetables. Fill a well-oiled baking dish with alternate layers of food and medium white sauce. Cover the top with buttered breadcrumbs or cheese. Bake in moderate oven (375º F.) until the food is thoroughly cooked. Uncover and allow to brown. Adding Flavor to Foods: Natural flavors of foods may be intensified or developed by adding suitable seasonings. A few grains of salt will improve the flavor of nearly every food. The tartness of lemon juice will emphasize the milder flavor of other fruits. Sugar in small quantities, added to fresh or canned vegetables, will improve the flavor of the vegetables. A bit of garlic, garlic salt, dehydrated onions, or finely diced onion will prove helpful in developing the flavor of many meat combinations, salads, and salad dressings. Factors Which Affect Fat Absorption of Foods: Croquettes or other foods cooked in deep fat will absorb fat if the mixture is too thin, too rich, has rough surfaces, or if the fat is not sufficiently hot. Buttered Bread or Cracker Crumbs: Roll dry bread or cracker crumbs until fine. Add melted butter or butter substitute (margarine) in the proportion of 2 tablespoons to each cup of crumbs. 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< Back Make Kombucha from Scratch Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 1 kombucha Scoby Level: Beginner About the Recipe There’s really no arguing that it’s ugly. And kind of alien-looking. And yeah, even downright gross. But dang it, scobys make some delicious kombucha! If you want to save a few bucks on your ‘booch habit, there’s just no getting around it. You’re going to need a scoby. Ingredients 7 cups water 1/2 cup white granulated sugar (see Recipe Notes) 4 bags black tea, or 1 tablespoon looseleaf (see Recipe Note) 1 cup unflavored, unpasteurized store-bought kombucha Preparation You can beg a scoby from a kombucha-brewing friend, or you can order a fresh one online. But there’s one more option: you can grow your own. This can be easily done by combining tea, sugar, and some pre-made kombucha . Here’s how to do it. What is a Scoby? “Scoby” is actually an acronym: Symbiotic Culture Of Bacteria and Yeast. And that’s exactly what it is. A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha — think of the scoby as the coral reef of the bacteria and yeast world. It’s a rubbery raft that floats on the surface of the kombucha. ADVERTISEMENT Aside from being a home for yeast and good bacteria, the scoby seals off the fermenting kombucha from the air and protects it from outside undesirable bacterias while it’s fermenting. P.S. You’ll also sometimes hear scobys referred to as “kombucha mothers” or “kombucha mushrooms.” If you read or hear references to these things, know that it’s all the same thing. The Key to Growing a Scoby from Scratch A scoby is a naturally occurring part of the kombucha brewing process. It’s constantly renewing itself and a new layer of scoby will grow on the surface of the old one every time you brew a batch of kombucha. You’ve also probably bought a bottle of kombucha with a little blobby thing inside. Well, that’s actually a tiny, newly-forming scoby. This ability of the the scoby to constantly reform itself is what makes it possible for us to grow a new scoby from scratch. You grow a new scoby from scratch by combining tea, sugar, and some pre-made kombucha. You can use homemade kombucha from a friend or store-bought kombucha, but make sure it’s a raw, unflavored variety. It also helps if you can see one of those little blobby things floating at the top or bottom of the bottle. Using Your Scoby Safely Part of the job of the scoby is to protect the kombucha while it ferments. This means that a jar of kombucha without a scoby is vulnerable to any bacteria, good or bad, that’s floating around the environment. You need to be extra vigilant during this time: Make sure the jar and utensils you use are squeaky-clean and rinsed of any soap residue. Keep the growing kombucha covered and away from direct sunlight. Keep the jar somewhere out of the way where it won’t get jostled. Wash your hands before touching or handling the scoby. Tips for Making a Scoby Keep an eye on your scoby and refer to the photos in this recipe. And keep these sensory details in mind: Bubbles, jelly-like masses, and gritty brown-colored residue are good. Fuzzy black or green spots of mold are bad. The liquid in the jar should always smell fresh, tart, and slightly vinegary (this will become more pronounced the further you are in the process). If your scoby smells cheesy, rancid, or otherwise off-putting, then something has gone wrong. Be safe: if you suspect something has gone wrong, then toss the batch and start a new one. Use your best judgment — though I know this is hard because growing a scoby isn’t exactly something most of us have done before. It’s a weird process! Know that if something is wrong, it will inevitably get worse; if it’s a normal part of the process, it will even out. All these warnings aside, I made new scobys many many times myself and never had it go wrong. There’s a bit of trust involved — it just looks gross! — but I find that if you let it be, it comes out right in the end. How Long Does It Take to Grow a New Scoby? It takes roughly 2 to 4 weeks to grow a new scoby from scratch. The time might be less if your kitchen is warm or longer if your kitchen is cool. In general, try to keep your kombucha at an average room temperature of about 70°F, and your scoby will form in a little over two weeks. How Do I Use a Scoby to Make Kombucha? Once you have a new scoby, you are ready to make your first batch of fizzy, tangy kombucha. EQUIPMENT 2-quart or larger saucepan Long-handled spoon 2-quart or larger glass jar, like a canning jar (not plastic or metal) Tightly woven cloth (like clean napkins or tea towels), coffee filters , or paper towels , to cover the jar Rubber band Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow to steep until the tea cools to room temperature. Remove and discard the tea. (Alternatively, boil half the amount of water, dissolve the sugar and steep the tea, then add the remaining water to cool the tea more rapidly.) Combine the sweet tea and kombucha in a jar. Pour the sweet tea into the jar. Pour the kombucha on top — if you see a blobby "baby scoby" in the bottom of your jar of commercial kombucha, make sure this gets transferred. (But if you don't see one, don't worry! Your scoby will still form.) Stir to combine. Cover and store for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.) Place the jar somewhere at average room temperature (70°F), out of direct sunlight, and where it won't get jostled. Sunlight can prevent the kombucha from fermenting and the scoby from forming, so wrap the jar in a cloth if you can't keep it away from sunlight. First, bubbles will gather on the surface. For the first few days, nothing will happen. Then you'll start to see groups of tiny bubbles starting to collect on the surface. Then, the bubbles will collect into a film. After a few more days, the groups of bubbles will start to connect and form a thin, transparent, jelly-like film across the surface of the tea. You'll also see bubbles forming around the edges of the film. This is carbon-dioxide from the fermenting tea and a sign that everything is healthy and happy! The film will thicken into a solid, opaque layer. Over the next few days, the layer will continue to thicken and gradually become opaque. When the scoby is about 1/4-inch thick, it's ready to be used to make kombucha tea — depending on the temperature and conditions in your kitchen, this might take anywhere from 1 to 4 weeks. The finished scoby: Your finished scoby might look a little nubbly, rough, patchy, or otherwise "not quite like a grown-up scoby." It's ok! Your scoby will start to smooth out and take on a uniform color over the course of a few batches of kombucha — take a look a the before and after pictures of the baby and grown-up scoby here. Using the liquid used to grow the scoby: The liquid used to grow the scoby will likely be too strong and vinegary to drink (and if you're not used to drinking kombucha or very vinegary beverages, it can give you a stomach ache). You can use it to start your first batch of kombucha, or you can use it as a cleaning solution on your counters. RECIPE NOTES Covering for the jar: Cheesecloth is not ideal because it's easy for small insects, like fruit flies, to wiggle through the layers. Use a few layers of tightly woven cloth (like clean napkins or tea towels), coffee filters, or paper towels, to cover the jar, and secure it tightly with rubber bands or twine. Using Other Sugars: Scobys form best if you use plain, granulated table sugar. Organic sugar is fine, but avoid alternative sugars or honey. Substituting Other Teas : Plain black tea is the best and most nutritious tea for scoby growth. For this step of growing a new kombucha, use black tea if at all possible; you can play around with other teas once you start making kombucha regularly. Troubleshooting Your scoby is forming normally and is healthy if... You see bubbles, clear jelly-like masses, opaque jelly-like masses, stringy or gritty brown bits. Also if the tea smells fresh, tart, and slightly vinegary (this aroma will become more pronounced the further into the process you go). Your finished scoby is normal and healthy if... It's about a quarter-inch thick and opaque. It's fine if the scoby is bubbled or nubbly or has a rough edge. It's also ok if it's thinner in some parts than others or if there's a hole. Your scoby will become smoother and more uniform as you brew more batches of kombucha. There is a problem if... You see fuzzy black or green mold growing on top of the forming scoby, or if your tea starts to smell cheesy, rancid, or otherwise unpleasant. In any of these cases, bad bacteria has taken hold of the tea; discard this batch and start again with a fresh batch. If you can't tell if there's a problem... Continue to let the tea ferment and the scoby form. If it's a problem, it will get worse; if it's a normal part of the process, it should normalize (or at least not get any worse!) Previous Next

< Back Yarrow Tincture Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe Ingredients fresh or dried yarrow alcohol Preparation BENEFITS OF YARROW TINCTURE For many, many thousands of years, the medicinal benefits of yarrow have been used to treat an array of ailments. Yarrow helps prevent infection, is a natural analgesic, and reduces inflammation. For all of these same reasons, yarrow tincture is perfect when used externally to treat minor burns, cuts, bruises, and insect bites. Yarrow tincture may also be taken internally for a variety of issues. Yarrow contains bitter flavonoids, which are appetite-stimulating aromatic compounds that encourage saliva and bile production for healthy digestion. Its anti-inflammatory properties also help soothe gut inflammation, which can cause upset stomach or heartburn. A tincture made from yarrow flowers provides rapid relief from congestion or cough from a cold or the flu when rubbed into the chest. When taken internally, yarrow facilitates sweating and acts as an immune-booster, both actions that help your body get better, faster. Taken as a tincture or a tea, yarrow is a powerful anti-spasmodic that can be used to alleviate painful menstrual cramping and any intestinal distress that goes with it. YARROW CONTRAINDICATIONS Avoid taking yarrow while pregnant; by causing the smooth muscle lining of the uterus to contract, it could cause an accidental miscarriage. Yarrow should be avoided if you have an allergy to plants in the Asteraceae family (like daisies, ragweed, marigolds, or sunflowers). If you have a bleeding disorder, check with a health practitioner before using yarrow — in some cases it can prevent blood from clotting. HARVESTING YARROW FOR TINCTURE The best possible time to harvest wild yarrow is on a warm and sunny day, around mid-morning when the dew has evaporated off the leaves and flowers, but before the plant begins to droop under the hot sun. As with any foraging expedition, make sure you have permission to gather yarrow and that the plants haven’t been sprayed. To harvest yarrow, cut the stems about halfway down the stem. The flowers should be open and healthy-looking, avoid plants with brown, sad-looking blooms. At this point, you can dry the yarrow or, as I like to do for tinctures, use it after being freshly picked. If you don’t have any wild yarrow close by, you can also purchase dried yarrow flowers to use for making tinctures. Dried plant material has a maximum shelf life of two years, so if you already have dried yarrow at home make sure it’s relatively fresh. HOW TO MAKE YARROW TINCTURE Making a tincture at home requires very little in the way of equipment and ingredients. Essentially, all you’ll need is a jar with a tight-fitting lid, a funnel, cheesecloth, and vodka. For the jar, I recommend using a mason jar made with amber glass. A regular mason jar will work fine, but amber glass helps to block out sunlight and preserve the potency of the tincture. It’s no problem at all if you end up using a clear glass mason jar, you’ll just need to make sure you keep it stored in a dark place. When it’s time to decant the tincture, a basic funnel lined with a few layers of cheesecloth will work beautifully. I like to use Smirnoff vodka as the menstruum when I make tinctures (a menstruum is the term for the liquid in a tincture). It isn’t expensive, it has a clean taste, and it always produces excellent results. You can use any type of ethyl alcohol that’s at least 40 percent (or 80 proof ) alcohol such as brandy, gin, or rum. You don’t want to go any lower than this since you need the alcohol to act as an antibacterial agent, otherwise there’s more of a potential for spoilage. Never use rubbing alcohol (also known as isopropyl alcohol) for making tinctures as it’s toxic to ingest. If you don’t want to use alcohol, you can make another kind of herbal extract called a glycerite tincture with food-grade vegetable glycerin. The method is pretty much exactly the same, and I’ve included instructions in the notes section of the recipe card below. Traditionally, tinctures made with yarrow leaves are used externally, think cuts, burns, and bug bites, whereas tinctures made with yarrow flowers are taken internally for cold and flu symptoms. I sometimes just combine the leaves and flowers to make a multi-use tincture in a single bottle. While I’m on the subject of bottles, I always store finished tinctures in amber glass bottles that have a dropper. Tincture dosages are measured by the dropperful, which takes out all the guesswork, and the amber glass helps preserve and protect the contents of the bottle. To make a tincture with fresh yarrow leaves and flowers, roughly chop or grind up the plant matter — the more surface area that’s exposed the more potent the finished tincture will be. Fill a clean mason jar about 3/4 of the way full with chopped yarrow, resisting the urge to pack the jar too tightly. Completely cover the yarrow with vodka, or your choice of high-proof alcohol, and seal the jar with a lid. If you’re using dried yarrow flowers, you’ll only need to fill the jar 1/2 way full. Dried plant material is very concentrated when compared to fresh material and it absorbs liquid efficiently, which results in expansion as the tincture sits. Store developing tinctures in a cool, dry place away from light. Every couple of days, give the jar a gentle shake. If you notice the alcohol level lowering, add a bit more until the yarrow is completely covered again. The alcohol prevents mold growth from occurring, so keep a close eye on it throughout the process. Tinctures need about 6 to 8 weeks to develop before they’re at full strength. Although it might be tempting to strain earlier, that extra time will ensure you’re rewarded with an effective, super-potent tincture. When it’s time to strain your yarrow tincture, the process is easy. Simply line a funnel with cheesecloth, or if you aren’t working with particularly fine yarrow particulates, you can just use a fine mesh strainer. If using a funnel, strain the tincture directly into a glass bottle, squeezing the remaining plant material to remove every single last drop of liquid. ALTERNATIVES TO YARROW TINCTURE You don’t have to wait 6 weeks to enjoy the therapeutic benefits of yarrow, if you have fresh yarrow available you can quickly make a poultice to use for external wounds. Fresh yarrow leaves can be ground into a paste and applied directly to the skin in the event of cuts or burns. If you’re out on a hike or away from the campsite, you can even partially chew the leaves with your teeth until a rough paste is formed, although full disclosure: the leaves will be very bitter. To keep the poultice in place, cover it with a length of gauze or muslin and secure with a loose knot. Preparation Fill a clean, empty mason jar 3/4 full of fresh yarrow leaves and flowers or 1/2 full of dried yarrow flowers. Cover the fresh or dried yarrow with alcohol, making sure the contents of the jar are completely covered. Screw the lid on tightly and gently shake the contents of the jar. Place in a cool, dry location away from light, allowing the extraction to occur over the next 6 to 8 weeks. Give the contents of the jar a gentle shake every couple of days. Keep an eye on the alcohol level, adding more alcohol to cover the plant material if needed. Once the tincture is ready to be decanted, line a funnel with cheesecloth and place the tip of the funnel into the neck of a dark amber glass bottle. Pour the solvent and the yarrow leaves and flowers into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes into the bottle. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *To make a glycerite tincture: cover the plant material completely with a preparation of 3 parts glycerin to 1 part distilled water. As the glycerite tincture develops, it will need to be shaken every day. MATERIALS Fresh or dried yarrow flowers and leaves, roughly chopped Vodka or other high-proof alcohol (*see notes for making a glycerite tincture) TOOLS Pint mason jar (or any other jar with a tight-fitting lid) Funnel Cheesecloth Dark amber dropper bottles Adhesive label or masking tape (for labeling tincture) Previous Next