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Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! < Back How to roast pumpkin seeds Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 12 Level: Beginner About the Recipe Save the seeds from your pumpkins this year and make roasted pumpkin seeds for a healthy, crunchy snack. If you’re carving a Jack-O-Lantern, then don’t waste the goodness inside, follow this easy step-by-step guide, and you’ll be rewarded with a special treat! Ingredients ¾ cup raw pumpkin seeds 1 tablespoon olive oil ½ teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon paprika , optional ⅛ teaspoon black pepper Preparation Whether you’re carving spooky Halloween pumpkin faces or making homemade pumpkin puree from scratch, don’t forget to save those edible seeds inside! I had a fond childhood memory of my elementary school teacher showing our class how to roast pumpkin seeds in a toaster oven after making our Jack-O-Lanterns. This healthy snack recipe is easy to make at home and a fun project to get the kiddos involved. How to Roast Pumpkin Seeds Don’t throw out the seeds! Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite. Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional benefits. STEP 1: Remove the Seeds Use a large spoon or ice cream scoop to remove the inside pulp, stringy fibers, and entangled raw seeds from the pumpkin. The seeds from carving pumpkins and pie pumpkins are edible. Depending on the size of your pumpkin, the more or less yield you will have. My pumpkin seed recipe uses a 3-pound pumpkin pie that I used to make homemade pumpkin puree for a delicious pumpkin pie. STEP 2: Wash and Dry Seeds Add the seeds to a colander, wash and remove any pulp left on the seeds. It’s okay if some flesh remains. Make sure to dry the seeds as much as possible in between a towel. This process will help to crisp up the seeds during roasting. Any excess moisture will create steam in the oven and prolong the cooking time. STEP 3: Season the Seeds Toss the seeds in a bowl with olive oil, salt, garlic powder, paprika, and black pepper. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting. STEP 4: Roast the Seeds The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready! Benefits of Roasting Pumpkin Seeds Ease: Since you’re already taking the time to cut and remove the seeds, why not preheat the oven and quickly make a snack! Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead of olive oil. Nutrition : Eating the whole pumpkin seed provides fiber and an excellent source of zinc from the shell and the nutrients phosphorus, potassium, magnesium, and iron. According to the USDA National Nutrient Database, in 1 ounce (28 grams) of pumpkin seeds provides approximately 126 calories, 5.3 grams of protein, 5.5 grams of fat mainly from unsaturated sources, 15 grams of carbohydrates and 5 grams of total dietary fiber. Instructions Preheat oven to 350°F (177ºC). Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry with a towel. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness. Transfer the roasted pumpkin seeds to a bowl to cool down. Equipment Colander Notes Serving Size : 1 tablespoon The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields. To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface. Transfer to a colander to further rinse before drying. Store in an airtight container for up to 2 weeks. Previous Next

Eat pickled meat as a side dish or as a snack. It is good to try new things and to know that we can make things from scratch and remember the old ways – before everything was pre-packaged. < Back Pickled Pigs Feet Prep Time: 15 minutes Cook Time: 30 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 raw pork roast (or 4 pig’s feet) – about 3-4 pounds 2 teaspoons whole cloves 1 bay leaf 4 cups white vinegar 1 tablespoon salt 1 onion, sliced or diced (or teaspoon dehydrated onions) ½ teaspoon pepper Preparation 1. Boil meat until cooked. Cut up into small ½” to 1” pieces and place in bowl. If you are using pig’s feet, separate at the bone joints. 2. Combine vinegar, cloves, salt, pepper, bay leaf, and onion. 3. Boil mixture and cut up meat for 30 minutes. 4. Reserve 2 cups vinegar mixture in which the meat was cooked. Strain the rest. 5. Put meat into a deep bowl or large jar and pour mixture over pork roast or pig’s feet just to cover. 6. Cover container and let stand in the refrigerator for a minimum of three days before eating. 7. After refrigerating, it should be congealed. Scoop out a portion, and eat it as a side, or you can make a sandwich with it. Previous Next

Fermenting your own fruit vinegar from scratch is an easy and fun project. < Back Fruit Vinegar Prep Time: 10 Minutes Cook Time: Serves: Level: Beginner About the Recipe Fermenting your own fruit vinegar from scratch is an easy and fun project. Ingredients 1-3 cups of fruit peels, pulp, or chopped fresh fruit 4 cups water 1½ cups sugar Preparation Homemade vinegar is one of those unusual but easy projects that the whole family can get behind. All you really have to do is stir and wait. What could be simpler? Place clean chopped fruit, fruit peels, and/or pulp in a medium sized bowl. Dissolve sugar in the water. Pour water over the fruit, and stir to combine. Cover bowl with cheesecloth, paper towel , or coffee filter . Let sit in a warm place for about a week, or until the mixture darkens. Strain out the fruit , re-cover and let sit another 2 - 4 weeks, stirring occasionally. Taste to make sure the mixture has fermented enough to get that vinegar taste. Heat the vinegar to 140 degrees to stabilize the vinegar. Watch carefully, if heated over 160 degrees you will ruin the vinegar! Pour the vinegar into decorative bottles. Add oak chips to each bottle for additional flavor. Plug bottles with caps, corks, or plastic tops. Label with type and date and let age in a cool, dark place for 6 months if desired.. Note: Bottles, caps,oak chips, and plastic top tasting corks can all be purchased at a brewing or wine making supply store. Decorative bottles can be purchased at craft supply stores. Previous Next

Slow Cooker Apple Butter- this easy homemade apple butter recipe is made in the crockpot with just a few simple ingredients. It is a great way to use up all of the fall apples and your house will smell amazing while it cooks! < Back Slow Cooker Apple Butter Prep Time: 10 minutes Cook Time: 7 hours Serves: 64 Level: Beginner About the Recipe Slow Cooker Apple Butter- this easy homemade apple butter recipe is made in the crockpot with just a few simple ingredients. It is a great way to use up all of the fall apples and your house will smell amazing while it cooks! Ingredients 6 lbs apples, peeled, cored, and sliced* 3/4 cup dark brown sugar, packed 3/4 cup granulated sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Pinch of salt 1 tablespoon vanilla extract Preparation This Slow Cooker Apple Butter is SO easy to make. It does take awhile, but don’t let the time scare you, the slow cooker does the work. It is a very hands-off recipe. And the best part? Your house will smell amazing while the apple butter is cooking. I promise it is better than any fall candle you can buy Is Apple Butter Actually Butter? No, apple butter isn’t real butter. It doesn’t have any dairy in it, it’s concentrated fruit. It is spreadable like butter, but more similar to jam or preserves. The butter name comes from it’s smooth and buttery texture. Apple butter tastes like sweet apples with a hint of cinnamon, nutmeg, and cloves. Simple Ingredients Apples – you will need 6 pounds of apples for this recipe. Honey crisp, Golden delicious, Gala, Fuji, Pink Lady, McIntosh, and Cortland apples are all good options. Kroger always has a great selection of fresh apples. You can use one variety or mix and match! Peel, core, and slice the apples. To speed up the process, you can use an apple peeler that cores the apple at the same time. Brown sugar – always pack your brown sugar when measuring. Granulated sugar – you need regular white sugar too. Spices – cinnamon, nutmeg, and cloves! The best fall spices! Pinch of salt – just a little! Vanilla extract- a must! How to Make Apple Butter I love using the slow cooker to make apple butter so it can cook for several hours. Slow cooking the apples allows the apples to release their sugars and caramelize as the mixture cooks. The apple butter will turn dark in color. It is sweet, perfectly spiced, and tastes like fall! Place the apple slices in a large bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir until well combined. Place the apple slices in a large slow cooker. Cover and cook on high 5 hours, or low 10 hours, stirring occasionally, until the apples are tender and dark brown. Remove the lid and stir in the vanilla extract. Puree with an immersion blender until smooth. Cook on high for an additional 1.5 to 2 hours, stirring occasionally, so the mixture can thicken. Spoon into jars or containers. Let cool and then cover and refrigerate. How to Store You can keep homemade apple butter in a sealed jar or container for up to 1 month. To make sure it is fresh, you can smell it, if it has an odd odor or if mold appears, throw it out. You can also freeze apple butter for up to 3 months. Thaw and enjoy! You can can apple butter with the water bath method, but I am not a canning expert, and haven’t tried it. What Do You Use Apple Butter For? Spread it on fresh bread , toast, biscuits , bagels, rolls , or muffins. Stir it into oatmeal or overnight oats. You can also add a dollop on top of baked oatmeal . Use it as a topping for pancakes , waffles , or French toast . Spread it on a grilled cheese sandwich. Serve with a cheese and crackers or add a small bowl to Go savory and brush it on chicken or pork chops. More Apple Recipes Apple Pie Filling Apple Crumble Homemade Apple Cider Apple Chip Cake Apple Scrap Jelly Instructions Place the apple slices in a large bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Stir until well combined. Place the apple slices in a large slow cooker. Cover and cook on high 5 hours, or low 10 hours, stirring occasionally, until the apples are tender and dark brown. Remove the lid and stir in the vanilla extract. Puree with an immersion blender until smooth. Cook on high for an additional 1.5 to 2 hours, stirring occasionally, so the mixture can thicken. Spoon into jars or containers. Let cool and then cover and refrigerate for up to 1 month. Spread on bread, biscuits, or muffins, stir into yogurt or oatmeal, or top your pancakes, waffles, and French toast with it! It also makes a great gift! Notes Weigh the apples before you peel, core, and slice them. I like to use a mix of apples. Honey crisp, Golden delicious, Gala, Fuji, Pink Lady, McIntosh, and Cortland apples are all good options. If you don’t have an immersion blender, you can also carefully transfer the mixture to a blender or food processor and blend until smooth. Return to the slow cooker to finish cooking. Makes about 8 cups of apple butter. Previous Next

Is it dessert? Is it breakfast? Does it matter? All I know is this apple cinnamon French toast is delicious! Rich, indulgent, cinnamon-y, syrup-y, quick, and so easy to make — this French toast is the most perfect treat any time of day! < Back Apple Cinnamon French Toast Prep Time: Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients 2 medium apples - peeled and sliced ¾ cup brown sugar 4 tablespoons butter ½ teaspoon vanilla - divided 1 teaspoon cinnamon - divided 6-8 slices white bread 2 eggs - lightly beaten ½ cup milk 1/3 cup - flour optional: powdered sugar Preparation Why This Recipe Works So fast — This recipe is easy, insanely delicious, and takes 15 minutes max so there’s no excuse not to treat yourself this weekend! Apples — Cut up those uneaten apples in your crisper drawer, use a variety of apples, use only one kind of apple, really anything goes here. Any bread — Use up those few slices of bread that are about to go stale, or a fancy bread you love, or any bread you like, really. It’s all good! Cinnamon — Well, it’s really hard to make cinnamon French toast without the cinnamon right? But, honestly, it’s what makes this brioche French toast stand out. Mixed with apples…so. good! Here’s How You Make It Making the apple topping Add the apple slices, brown sugar, and butter in a medium saucepan. Cook this mixture over medium high heat until the brown sugar has dissolved and the butter has melted. Now add a 1/4 teaspoon of vanilla and a 1/2 teaspoon of cinnamon to the apples and butter, and reduce the heat to simmer, cooking 6-8 minutes longer. Remove the apples mixture from the heat and allow it all to cool slightly and thicken while you prepare toast. Making the cinnamon French toast In a large, wide bowl, you’ll whisk together the eggs, vanilla, milk, and cinnamon. Next, stir in the flour and whisk the mixture until it’s smooth. Now, grab the bread and completely submerge one slice of bread in the mixture at a time, careful to coat both sides. Once it’s coated on both sides, lift the slice of bread out of the liquid and allow excess batter to drip off. Cook the slices of soaked bread in a large pan over medium heat for 1-2 minutes or until lightly browned, then flip it and cook on the other side for another 1-2 minutes. Repeat with remaining bread slices. Putting it together Add desired amount of toasts to a plate and generously top with the apple-cinnamon mixture. Sprinkle with powdered sugar or other toppings if desired. Ideas for Customizing French Toast Add nuts. That’s right, a little sprinkle of chopped walnuts, pecans, or almonds right on top would be tasty and add a nice texture. Whipped cream is always a welcome sight in my home. Pile it on top of the apples and dive right in! Another way I love to mix up this dish is to add chocolate or even cinnamon chips to the top. Sprinkle them on as you’re plating the dish so the chips don’t melt. It’s a wonderful treat to bite into chocolate with every bite of the cinnamon French toast! Want more fruit than just apples? I hear ya. I’ve been known to add blackberries, raspberries, and strawberries in with the apples, cuz, why not? Oh! And slices of banana on top are yum too! You know what goes great with apples? Cheddar cheese. That’s right. Add a couple small cubes or slices of cheddar right on top of the bread and before the apple mixture for a lovely sweet/savory mix! Expert Tips If you want to save time, you can totally make the apple cinnamon topping the night before. Simply reheat in a saucepan while you grill the bread (or the microwave will work too!). I don't love leftover French toast. It tends to get too soggy for my taste. If you want leftovers, save the batter in a separate container and make again the next day. For best results, use thicker cuts of bread (at least an inch) to make this the best French toast you’ve ever made! 5. Add apple slices, brown sugar, and butter in a medium sauce pan. Cook over medium high heat until brown sugar has dissolved and butter has melted. Add 1/4 teaspoon vanilla and 1/2 teaspoon cinnamon and reduce heat to simmer. Cook 6-8 minutes longer. Remove from heat and allow to cool slightly and thicken while you prepare toast. 6. In a large, wide bowl whisk together eggs, vanilla, milk, and cinnamon. Stir in flour and whisk until smooth. Completely submerge one slice of bread in the mixture, careful to coat both sides. Lift the bread out of the liquid and allow to drip off excess. 7. Cook toast in a large pan over medium heat 1-2 minutes until lightly browned, then flip and cook other side 1-2 minutes. Repeat with remaining bread slices. Generously top toasts with apple-cinnamon mixture. Sprinkle with powdered sugar if desired. Notes If you want to save time, you can totally make the apple cinnamon topping the night before . Simply reheat in a saucepan while you grill the bread (or the microwave will work too!). I don’t love leftover French toast. It tends to get too soggy for my taste. If you want leftovers, save the batter in a separate container and make again the next day. For best results, use thicker cuts of bread (at least an inch) to make this the best French toast you’ve ever made! Previous Next

The best recipe for gnocchi with rich, velvety vodka sauce! It's easy to make in one pan using simple, unprocessed ingredients. Serve it as comfort food, date night dinner, or a crowd-pleasing side. < Back Brown Butter Gnocchi alla Vodka Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe The best recipe for gnocchi with rich, velvety vodka sauce! It's easy to make in one pan using simple, unprocessed ingredients. Serve it as comfort food, date night dinner, or a crowd-pleasing side. Ingredients 750g of Maris piper or King Edward potatoes Olive oil Sea salt 350g AP flour 1-2 egg yolks 1 shallot 1 red chili 3 cloves garlic bunch of basil 1 tube tomato purée 2 shots vodka 200ml double / heavy cream black pepper 1tsp peperoncino 1tsp brown sugar unsalted butter parmesan Preparation Coat 750g of Maris piper or King Edward potatoes with a little olive oil and sea salt - bake for 1h at 180c Cut, remove skins, then pass through a ricer or mash with a fork till cool enough to handle Work in 350g AP flour little by little along with 1-2 egg yolks and knead with your palms - keep adding flour as required till you form a smooth ball of dough Cut into 4 even sized pieces, then roll out into a thin log and cut into small gnocchi sized pieces with a dough cutter - dust with flour and set aside Finely dice 1 shallot, 1 red chili + 3 cloves garlic and sauté in olive oil on med heat ~2 mins, then add bunch of basil and 1 tube tomato purée, sauté ~2 mins Deglaze with 2 shots of vodka and cook off the alcohol ~2 mins Add in 200ml double / heavy cream and mix to combine - season with sea salt, black pepper, 1tsp peperoncino, 1tsp brown sugar Remove the basil and simmer on low, stirring continually Throw gnocchi into salted boiling water and cook for ~1-2 mins or until they float. Strain and place into ice water to stop cooking, then dry and set aside Add some unsalted butter to a pan with a splash of olive oil. Once sizzling, throw in the gnocchi - toss and cook for 4-5 mins until deeply golden brown and crispy - the brown butter will give off the most amazing nutty aroma Add gnocchi to the warm vodka sauce with some pasta water and stir to emulsify, then kill the heat and sprinkle over some parmesan Stir till melted and plate up, topped with more parm and chopped parsley - So satisfying and delicious. I didn’t have an exact measure of the flour so use your judgment and keep adding as required. Use the pasta water to loosen up your sauce if it’s too thick. A comfort food of comfort foods! Enjoy! Previous Next

The Best Lasagna Soup For Your Taste Buds! < Back Lasagna Soup Prep Time: Cook Time: 32 Minutes Serves: 6 Level: Beginner About the Recipe The Best Lasagna Soup For Your Taste Buds! Ingredients 1 pound ground pork ½ cup diced yellow onion 1 green pepper seeded and diced 4 cloves garlic pressed 1 carton chicken broth 32 ounce 1 can diced tomatoes 14.5 ounce 1 can tomato sauce 15 ounce 1 Tablespoon Italian seasoning ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 teaspoon garlic salt ¼ teaspoon crushed red pepper 1 teaspoon dried basil 8 lasagna noodles broken into bite sized pieces ¾ cup parmesan cheese grated 1 ½ cup mozzarella cheese shredded Preparation Step 1: In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally. Step 2: Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes). Step 3: When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps! Frequently Asked Questions: Can I use ground beef instead of ground pork? Yes, you can substitute ground beef for ground pork if you prefer. Ground turkey or chicken can also be used for a leaner option. Can I make this soup in advance and reheat it later? Absolutely! Lasagna Soup reheats well. Simply store it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until hot. Can I use pre-cooked lasagna noodles? Yes, you can use pre-cooked or no-boil lasagna noodles to save time. Just add them to the soup during the last 5-7 minutes of simmering, or according to the package instructions. How can I adjust the spiciness of the soup? You can control the level of spiciness by adjusting the amount of crushed red pepper flakes you add. If you prefer a milder soup, reduce or omit the red pepper flakes. For extra heat, add more to your taste. What can I serve with Lasagna Soup besides sourdough bread crisps? While sourdough bread crisps are a great choice, you can also serve this soup with garlic bread, a simple green salad, or even a side of steamed vegetables for a balanced meal. Is there a way to make this soup vegetarian or vegan? To make this soup vegetarian, you can use plant-based ground meat or crumbles instead of pork, and ensure your broth, cheeses, and noodles are vegetarian. For a vegan version, use vegan cheeses, vegetable broth, and eggless pasta, and skip the meat altogether. Can I use fresh lasagna sheets instead of broken lasagna noodles? Yes, you can use fresh lasagna sheets instead of broken noodles. Just cut the fresh sheets into bite-sized pieces and add them to the soup. Fresh pasta will cook quickly, so adjust the cooking time accordingly. What can I do if I don’t have Italian seasoning on hand? If you don’t have Italian seasoning, you can make your own blend by combining dried basil, oregano, thyme, and rosemary in equal parts. You can also use dried basil and oregano as a simple substitute. Can I freeze Lasagna Soup for later? While it’s possible to freeze Lasagna Soup, the texture of the pasta may change slightly upon thawing and reheating. If you decide to freeze it, allow the soup to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave. Previous Next

Elderberry tincture is a simple way to convert fresh or dried elderberries into a homemade remedy to boost the immune system. < Back Elderberry Tincture Prep Time: N/A Cook Time: N/A Serves: Pint Mason Jars Level: Beginner About the Recipe Ingredients Fresh or dried elderberries, roughly chopped Vodka or other high-proof alcohol (or vegetable glycerin* if making an alcohol-free tincture) Preparation MATERIALS Fresh or dried elderberries, roughly chopped. Vodka or other high-proof alcohol (or vegetable glycerin* if making an alcohol-free tincture) TOOLS Pint mason jar (or another jar with tight lid) Funnel Cheesecloth Dark amber dropper bottles Adhesive label or tape and marker (to label the finished tincture) INSTRUCTIONS 1. Fill a clean, empty mason jar 1/3 to 1/2 full with fresh or dried elderberries. 2. Cover the elderberries with alcohol, making sure the contents of the jar are completely covered. 3. Screw the lid on tightly and 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. 3. Give alcohol-based tinctures a gentle shake every couple of days; glycerite tinctures should be agitated every day. If solvent levels appear low at any point, add more to cover the elderberries. 4. 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 elderberries into the cheesecloth-lined funnel, pressing to make sure all of the liquid makes into the bottle. 5. Label the tincture with its contents, date of production, recommended dosages, and suggested usages. Store in a cool, dry area away from light. NOTES *If you're preparing a glycerite tincture, cover the plant material completely with a preparation of 3 parts glycerin to 1 part distilled water. You may have come across elderberry, in either tincture or syrup form, if you’ve ever had a bad cold or flu bug. It’s a powerful form of plant-based medicine when it comes to fighting off the dreary symptoms that so often accompany seasonal bugs, and it can also be taken as a preventative remedy when everyone around you is feeling under the weather. A tincture, which is a concentrated herbal extract, is an ideal way to glean the medicinal benefits of elderberries, and it can be made at home using only a couple of ingredients and very little in the way of equipment. The one thing you’ll need, however, is time — about 2 months’ worth, to be precise. Once you discover how simple it is to make your own elderberry tincture at home, you’ll be gifting everyone you know a bottle of this potent flu-fighting elixir. (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.) ELDERBERRY TINCTURE BENEFITS The use of elderberry as a medicinal plant can be traced all the way back to the Stone Age, with evidence showing elderberries have long been used for their various therapeutic benefits throughout the world. To this day, elderberries are well-known for their antiviral and immune-boosting properties, both in the realms of modern science and traditional folk medicine. Elderberry extracts are now being studied for their benefits when it comes to fighting off cold and flu symptoms and the results are encouraging. One study examined the effects of elderberry extract on a group of 60 people, all of whom were experiencing early symptoms of the flu. The participants were given elderberry tincture or a placebo over the course of their illness, reporting their symptoms regularly. The results of the experiment? The individuals who were given elderberry extract reported their flu symptoms retreating an average of 4 days earlier than those who were given a placebo. Another study, which examined the effects of elderberry extract on long-haul air travelers who were experiencing cold symptoms, found that the duration of symptoms was on average 2 days shorter when an elderberry extract was taken versus those who had been given a placebo. Although elderberry tinctures have traditionally been used to treat cold and flu symptoms, early research is beginning to explore the extract’s anti-inflammatory properties, as well its potential usage as a decongestant, antibacterial agent, and a remedy for upset stomach (among many others). EQUIPMENT FOR HOMEMADE ELDERBERRY TINCTURE As with any tincture-making project, the equipment needed to make a potent herbal extract is minimal. You’ll need a jar with a tight-fitting lid — most tincture recipes call for a mason jar and lid —which is what I also use and recommend when I’m making tinctures. Regular mason jars work, but they also make amber mason jars which help prevent the tincture from being damaged by light while it’s being extracted. If you make elderberry extract in a clear mason jar, be sure to store it in a dark place while you’re waiting for the elderberry tincture to extract. When it comes time to decant the finished elderberry tincture, I find that a medium-sized funnel lined with a couple of layers of cheesecloth gets the job done without any mess (while doing a good job of filtering out any residual sediment). Store tinctures in a dark amber glass bottle with a dropper. The dark amber glass helps protect the active medicinal compounds in your tincture from light, which can lead to a decline in quality of the tincture’s therapeutic benefits. Label tinctures with blank adhesive labels or masking tape. MAKING ELDERBERRY TINCTURE Depending on what you have available, elderberry tincture can be made using fresh or dried elderberries. I’m using organic dried elderberries, since I tend to save my fresh elderberries for making elderberry pie and elderberry jelly. While it’s technically possible to make a successful tincture with intact berries, you’ll get the best results if the berries have been roughly chopped. If the berries are fresh their antioxidant-rich juices will be released during this step and, whether fresh or dried, chopping up the elderberries exposes more surface area — which means that more alcohol-soluble compounds will be extracted. Fill a clean jar 1/3 to 1/2 of the way with fresh or dried elderberries. Resist the urge to pack fresh elderberries into the jar, allow them to settle naturally. Next, completely cover the elderberries with alcohol. I like to use Smirnoff vodka because it’s inexpensive yet palatable (because remember, you’ll be dropping the tincture into your mouth). You can use almost any kind of ethyl alcohol, as long as it’s at least 80-proof (or 40 percent) alcohol — anything lower than this and you begin to lose some of the alcohol’s important antibacterial properties (and the tincture may spoil). Never use isopropyl alcohol (rubbing alcohol) for making tinctures; it’s poisonous to ingest and can potentially make you very sick. Rubbing alcohol isn’t suitable for tinctures, but it can be used to make herbal liniments for external use (but be sure to label them carefully). Elderberry tincture is only used internally, so always use an edible spirit like vodka or brandy (and never rubbing alcohol). Give the jar and its contents a gentle shake before storing it in a cool, dry place away from any sources of light (like a kitchen cupboard or pantry shelf). Repeat the gentle agitation every couple of days and keep an eye out for low alcohol levels. Dried plant matter, in particular, will sometimes absorb alcohol. If this happens, simply remove the lid and top off the elderberries with more alcohol. After a period of 6 to 8 weeks, the tincture is ready to be decanted into dark amber glass bottles. Elderberry tincture, if stored properly, can be used for up to 5 years after the initial extraction. Line a medium-sized funnel with a folded piece of cheesecloth, placing the tip of the funnel into the neck of a dark amber glass bottle. Carefully pour the tincture into the bottle, squeezing the remaining elderberries into the cheesecloth to get every last drop. Discard the alcohol-saturated remains of the elderberries. Label the tincture-filled bottle with its contents, the date it was bottled, the recommended dosage, and (optional but helpful if you’re new to the world of herbal medicine) common usages. ALCOHOL-FREE ELDERBERRY GLYCERITE If you’d prefer to avoid using alcohol in this tincture, or any tincture, you can make what is known as a glycerite tincture. A glycerite tincture is made using a combination of food-grade vegetable glycerin and water; usually a ratio of 3 parts vegetable glycerine to 1 part water. Aside from the solvent being used, the method for making elderberry is the same as with alcohol. Glycerites don’t have the same super-long shelf life as alcohol-based tinctures, but they will keep for 14 to 24 months (which is still plenty long). ELDERBERRY TINCTURE DOSAGE I am not a clinical herbalist or doctor, and you should check with your practitioner for a specific dosage (and before starting any new medical treatment, herbal or otherwise). That said, I have been able to find some elderberry tincture dosage suggestions online. The specific dosages for elderberry tincture varies according to age, but the suggested method for taking the extract is the same: sublingually (releasing the dropper under the tongue). For sick adults (anyone over the age of 12), the recommended dosage is 2 dropperfuls, taken 3 times per day. For adults who aren’t sick but might be exposed to a cold or flu virus, the recommended dosage is 2 dropperfuls, taken once per day. For sick children ages 5 to 12, the recommended dosage is 1 dropperful, 3 times per day. For children who aren’t sick, but might be exposed to a cold or flu virus, the recommended dosage is 1 dropperful, taken once per day. For sick young children (4 and under), the recommended dosage is 1/4 to 1/2 dropperful, 3 times per day. (I wouldn’t give it to children a year old personally.) (Especially for infants & children, please consult their doctor before trying any new treatment, herbal or otherwise, and consider making a glycerite instead of an alcohol tincture.) Previous Next

I think this would go so nicely with a roasted or fried chicken < Back Citrus Herb Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon dried thyme 1 tablespoon oregano 2 teaspoons dried basil 1 teaspoon dried rosemary, ground 1 teaspoon dried sage, ground 1 ½ teaspoon orange zest dried, course ground 1 ½ teaspoon lemon zest dried, course ground 1 teaspoon fennel seeds, course ground Preparation Combine all ingredients and seal in an airtight container. Previous Next

New family favorite dinner! < Back Dorisanne’s Sesame Chicken Prep Time: 10 min Cook Time: 15 Serves: Level: Beginner About the Recipe Ingredients Sesame Sauce: (I doubled the sauce recipe for you because I think it needs it.) 2 2/3 cups water ½ cup sugar 4 Tbsp. soy sauce 1 tsp. granulated garlic 4 Tbsp. cornstarch 4 Tbsp. oyster sauce (absolutely necessary ingredient) Preparation Take 4 boneless/skinless chicken breasts and cut them into 1” square cubes. Put approximately ½ cup of cornstarch into a gallon-size ziplock bag. Put the chicken in the bag and shake until well coated. Add enough canola oil into your skillet to generously coat the bottom. Fry the chicken until it is a crispy medium brown turning once while cooking – don’t sit and play with it. I also like to drizzle a little bit of sesame oil on the frying chicken for flavor. Pour prepared sauce over the chicken and simmer for 3 minutes. While thickening the sauce up, add 1-½ cups of pre-cooked (not overcooked) or frozen broccoli, and sesame seeds (about 1 to 2 Tbsp.) to taste. When the sauce thickens, serve over hot sticky rice.

Grandmas easy delicious cake! < Back Apple Chip Cake Prep Time: 10 Minutes Cook Time: 50-55 minutes Serves: 9 Level: Beginner Ingredients 3 cups flour 2 cups sugar 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 2 teaspoon vanilla 2/3 cup oil 2 eggs 4 cups coarsely chopped or grated raw apples Cake Topping 1 cube butter 1 cup brown sugar 1 cup chopped nuts (walnuts, or your preferred nut) ½ cup flour 1/4 teaspoon salt (optional) 1/4 teaspoon cinnamon (optional) Preparation Mix above ingredients. Batter will be a bit stiffer than normal cake batter. Pour into greased and floured 9”x13” pan, and spread it out evenly. Mix the cake topping by combining all in a bowl. Sprinkle evenly over top of batter. Bake at 350°F degrees for about 50 to 55 minutes. Previous Next

Soon to be a summertime favorite, even if you don't have a beach to sit on < Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: 0 minutes Serves: 2 Level: Beginner About the Recipe Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next