A New Heartsease...

Made From Scratch - Mexican-style Cocoa-Latte/Con Leche

Chocolaty, silky, spicy, and satisfying! And, better than the overly-sugary, instant "hot chocolate" powdered drinks from the supermarket beverage aisle.

 

    Every Sunday morning I treat myself to a "made-from-scratch" Mexican-style hot chocolate! Making it from scratch, from simple pantry ingredients, adds to its Hispanic mystique with the added advantage that I can sweeten, spice (or spike) it to my liking.

Mexican-style Hot Cocoa-Latte (serves 1, but can be doubled, etc.)

For each cup of cocoa, you'll need:

A 10 ounce mug warmed with hot water

10 ounces milk of choice, reserving 2 ounces for foamed topping in a heatproof measuring cup (I like Pacific Unsweetened Almond milk)

2 ounces tequila (optional) adjust milk amount down to 8 ounces to compensate

1 square unsweetened, 100% dark baker's chocolate (I like Ghiradelli

Premium Baking Cacao)

1 tsp. powdered cocoa powder

1/16-tsp each of sea salt and powdered cayenne pepper, or scant pinches

One or two shakes of cinnamon

One or two shakes of chili powder

10 drops of stevia or 2 tsp brown sugar

    In a small sauce pan add the milk, then the rest of the ingredients (except stevia), including brown sugar if you're using it (adding the milk first prevents the chocolate square from gluing itself to the bottom of the pan).

    Heat the cocoa mixture on low whisking occasionally to incorporate cocoa powder and rest of ingredients. Raise the heat only if you're keeping an eye on the mixture. If it begins to simmer around the edges, lower heat. You don't want the mixture to boil.

    When the cocoa begins to steam, place the reserved 2 ounces of milk into a microwave and heat on high for 30 seconds (or warm in a wee pan).

    Empty the hot water from the mug. Add 10 drops of stevia sweetener (and 2 ounces of tequila, if using). Whisk the cocoa mixture one last time and pour it into the warm mug. Leave room for the foamed milk.

Whisk the topping milk briskly to foam it by rotating the handle of the whisk rapidly between your palms. Pour and spoon the frothed milk onto the cocoa.

Enjoy!

 

Two chocolate sources make it chocolaty, rich, and silky.

 

Cooks notes: If you spike your cocoa-latte with tequila you can reduce the amount of milk accordingly or you can reserve the extra cocoa mixture to add to coffee to make it "mocha".

Make it as spicy as you like by increasing the amount of cayenne used.

The use of a small amount of salt helps to meld the flavors of the ingredients. You won't taste it.

Some nutmilks don't foam up. Pacific and Silk brands do, as do most brands of beverage-type coconut milk (not the canned variety). If your brand won't foam up, you can add 1/8 tsp of xanthum gum powder to one cup of milk. Whisk or  blend the xanthum gum in thoroughly. It has a tendency to remain in a clump, otherwise.

During the doldrums of Covid, it helps to plan simple, satisfying, treats for yourself and your loved ones. A cup of steaming hot chocolate is comforting and satisfying...something to be looked forward to and anticipated.

While this "made-from-scratch" Mexican-style chocolate takes a little longer to prepare than its overly-sugary, instant counterparts, it is sooo much better and can be made "no sugar" by using stevia or your preferred sugar-free sweetener.

 

The Best Way To Store Fresh Mushrooms

 

Storing fresh mushrooms for a week or longer is a "two-bag" solution! These have been in storage for a week and a half and are still firm and moist.

 

    Buying fresh mushrooms used to mean I had to make a plan to use them within a few days if I wanted them to be at their best.

    They'll keep up to a week if you buy them fresh in cellophane-wrapped cartons unopened. However, I prefer to buy them from the bulk bin so I can get only a few big ones for stuffing, or a pound or more for other recipes.

    Buying mushrooms from the bulk bin also allows the customer to see how fresh they really are. Whereas it's not always easy to determine the freshness of cello-wrapped shrooms.

    I've learned never to store mushrooms in plastic bags. They get slimy quickly.

    Then I heard one should store them unwashed in closed paper bags. That works if you only plan to store them for a few days, but stored longer than that, they tend to dry and wrinkle before the week is done.

    Then, I had an idea! Store them unwashed in a closed (folded shut) paper bag and put that bag inside a closed plastic bag! Any plastic bag will do including the produce bag from the produce aisle you them home in.

    Storing them in two bags means you can keep them in fresh condition for up to two weeks. I haven't tried this beyond two weeks yet because I generally use them within a week to two weeks.

    I like to pull out a few or a lot, wash them, let them drain on a towel for a few moments then into a pan for a saute they go!

    The paper bag inside the plastic bag will get very moist, but the mushrooms have the needed "breathing" room and protection/insulation from the plastic bag. After taking out a few mushrooms, I'll fold the moist paper bag back around them and put them back into the plastic bag securing it with a twist tie.

    This storage solution has been perfect for me when I need to store mushrooms for a couple of weeks.

 

This is the BEST way to store fresh mushrooms!

 

 

Post Thanksgiving Gravy Bowls

 

A Gravy Bowl is a delicious way to enjoy Thanksgiving leftovers!

 

    Thanksgiving is over and most of us have leftovers from the feast.

     A turkey sandwich with lots of mayo and a dollop of stuffing on white bread is a traditional way to use some of the leftover turkey. Others make Turkey Tetrazzini. My grandmother made turkey soup from the carcass and leftover bits of the meat and veggies.

    I make a gravy bowls! 

    A gravy bowl uses many of the leftovers from the Thanksgiving feast in a tasty and "comfort food" format. For this you'll need a bowl, or bowls.

Gravy Bowls (serves as many as you have leftovers for)

    Into each bowl add...

A dollop of mashed potatoes

Some corn and/or green beans (or green bean casserole, Brussels sprouts, etc.)

Grated cheddar

Chopped turkey

Top with turkey gravy

Add a couple spoonfuls of stuffing on each side

Garnish with a little paprika

    Microwave until the cheese melts and the potatoes are hot through and through.

    You may garnish the top with a blop of cranberry dressing, if desired, after microwaving.

 

      Enjoy!

    

    

 

Beating Inflation: Rosewater & Facial Cleanser

Homemade Rosewater facial toner and freshener

 

   Rosewater is gentle and soothing to skin. It hydrates the skin and reduces inflammation. It is slightly astringent - reducing large pores and tightening skin. Rosewater benefits all ages and types of skin.

    Rosewater has been a beauty aid since ancient times. Today it can be costly to purchase. So, we lovely ladies on budgets have the option to save money by making our own!

    The easiest method requires NOW Rosewater Concentrate or rose hydrosol*, distilled water, and witch hazel. A small bottle of rose concentrate will last for months.

    Witch hazel is slightly astringent, reduces inflammation, and reduces irritation.

    Mix 1/4 cup each distilled water and witch hazel. Add 10 to 15 drops of rosewater concentrate. Mix and store your "use" bottle at room temperature. Any leftover rosewater should be stored in the fridge.

    Use an empty, clean spritz bottle to mist your face. Or, you can dampen a cotton ball to apply the rosewater. The resulting rosewater when made with rose concentrate, or hydrasol, will be clear in color.

    If you grow fragrant rose bushes, you can make your own rosewater by gently swishing six rose blossoms in water and draining them on a clean towel. Gently remove the petals.

    Add the petals to a stainless steel pan and add enough distilled water just to cover. Simmer gently for 35 minutes, or until the petals have lost color, then strain off the water and set aside to cool. Add 1/2 tsp vodka - as a preservative - for every cup of rosewater you've made. Mix this half and half with witch hazel, if desired.

    Add the rosewater to a small spray or lidded bottle. Keep any leftover rosewater in the fridge. Spritz onto face or use a cotton ball to apply. Use rosewater before applying a moisturize.

    A rosewater spritz on hot days, especially if cold from the fridge, is a wonderful refresher!

    Dark pink or red roses will color your rosewater beautifully.

    NOW's Rosewater Concentrate is available online or at most health food stores that sell essential oils.

Rose hydrosol* - a product of the distillation of essential oil of rose - is available from Mountain Rose Herbs. Click the link below.

https://mountainroseherbs.com/

    

This simple facial cleaner requires only two ingredients.

 

     To make this facial cleaner simply mix equal parts extra virgin olive oil and castor oil.

    Olive oil has many skin benefits, such as deep hydration, gentle exfoliation, elimination of fine lines and wrinkles, reduction of  inflammation and puffiness, it conditions dry skin, and soothes irritated skin.

    Castor oil is also called, "Palma christi", which translates to "hand of Christ" because of its many healing properties, such as treating the pain and inflammation of arthritic joints, strengthening and growing hair, as a skin moisturizer, for deep cleansing of skin, eliminating fine lines and wrinkles, reduction of inflammation and stretch marks, increasing circulation, and it's healing to wounds and scrapes.

    Simply mix equal amounts of olive oil and castor oil in a jar. I like to re-use a clean pump jar which it makes it easy to dispense just the amount I need to cleanse my face. 

    Washing your face with soap - even, so called "moisture rich" soaps is drying to your skin. There's also the danger of allergy, rash, eczema, and irritation. Soap is made with fats and lye. If the soap has not sufficiently "saponified" - allowed to age long enough that the lye is neutralized - all types of skin problems can arise. While soap is fine for washing one's body, it can be too harsh for the delicate skin of the face and neck.

    To use your olive oil and castor oil mixture, express a little of it into your hand. Rub your palms together for a few seconds to slightly warm the oil and massage it over your face and neck - chest, too, if desired.

    Next, run a wash cloth under very warm water, wring it out, and apply it to your face and neck (chest, too) for a few seconds. Then gently wipe the oil from your face. Finish by splashing your face with cold water.. Gently pat your face dry and mist with rosewater. Rinse the washcloth and hang it up to dry.

    A tiny amount of the cleanser may be applied to the fingertips and used to massage into your scalp for a healthy scalp and follicles. Any excess remaining on your hands after cleansing your face may also be rubbed through your hair. Use only a little so your hair doesn't look oily.

   My favorite three-part beauty regimen consists of my homemade Rosewater, the two-oil Facial Cleaner, and Skin Essential Anti-Aging Serum. See my post previous post:

  Skin Essential Anti-Aging Skin Serum                 

 

    I (and others) swear my skin looks at least 10 years younger than my age would suggest! At 73-years old my skin isn't dry, thin, or crepey, but plump and clear.

    My goal isn't to look like a 40- or even 50-years old, but to have the healthiest, softest, best-looking skin at any age...and to look a bit younger, too.

    While there is some cost to acquire the ingredients to make these cosmetic items, you'll save lots of money in the long run. And, your skin will be healthy, moisturized, and clean!

    

   

  

Beating Inflation: Skin Essential Anti-Aging Facial Serum

It's easy to make your own natural facial serum!

 

    With inflation running away with itself, and consumers struggling to afford even basic needs, making many of one's own beauty care and house cleaning products helps to level the playing field.

    In this post I'll share my favorite, homemade facial serum/moisturizer - Skin Essential Anti-aging Facial Serum. It contains no unnatural chemicals, only nourishing oils and healing/anti-aging essential oils distilled from herbs and plants.

 

Half olive oil and half avocado oil form the base of the serum.

 

    While half of the base requires olive oil you can substitute the other half - avacado oil - with jojoba, grapeseed, or walnut oil, if preferred. This base may be used as is for a natural, nourishing moisturizer.

    The famed actress, Sophia Loren, known for her beautiful, flawless skin, was said to have used pure olive oil as her sole moisturizer. Many Italian women swear by olive oil for beautiful skin.

    Olive oil is safe for sensitive skin, has anti-aging properties, and aids skin tone. It's a great make-up remover, too.

   Avacado oil is moisturizing and nourishing, as well. It helps to dilute the tangy scent of extra virgin olive oil. It moisturizes and heals skin, reduces signs of aging, helps prevent acne, eczema, psoriasis, and inflammation. Avocado oil aids in healing wounds, too.

 

Good things in small bottles. Essential oils have many uses for skin health and a clean home!

 

    The following essential oils add many skin-nourishing and anti-aging qualities. Because some essential oils can be expensive, these can be added to the base oils as one's budget allows.

    Additionally, many essential oils may be used in homemade cleaning products, so they are money well spent. And, since they are used by mere drops, a small bottle of essential oil can last for years.

     Following is a list of essential oils and their properties:

Lavender - this oil is relatively inexpensive and has cosmetic and household uses. If you can afford only one essential oil, it should be this one! Cosmetically, lavender is soothing, anti-inflammatory, calming, wound healing, toning, and helps prevent wrinkles.

Orange - another inexpensive oil. Orange is refreshing, uplifting to the senses, and invigorating.

Frankincense - one of the more expensive essential oils. It is especially good for aging skin and reducing wrinkles. It aids in hormone balance, repairs skin, keeps skin hydrated and helps "plump" the skin. It is relaxing and centering to the mood. Even so, this essential oil is less expensive than that wee jar of costly anti-aging cream that promises much, but delivers little.

Chamomile - reduces inflammation, soothes skin, aids all types of skin conditions, including acne and eczema, and reduces free-radical damage. It accelerates the production of healthy skin cells. It also eases the mind and aids sleep.

Geranium - is stimulating and warming. It tones and tightens the skin, reducing fine lines, and brings a gentle blush to pale skin.

Rose - is uplifting and comforting. It also softens, clears, and reduces irritation. It aids mature skin by reducing age spots, dullness, fine lines and wrinkles. Pure, natural rose essential oil may cost hundreds of dollars for a fraction of an ounce. Instead, I use a "blended" oil by NOW, called "Rose Absolute" which is 5% rose oil in a jojoba carrier oil. This oil is available in most health food stores. Rose blends are far more affordable. To add more rose properties to my beauty regimen, I'll use rosewater as a toner before applying the moisturizing serum mixture.

Clary Sage - reduces skin inflammation, soothes and heals skin. Also, calms and soothes stress and anxiety.

    My recipe for a nourishing, anti-aging, skin serum and moisturizer is one I've used for over 20 years. It's the only one I use!

 

Recipe: Skin Essential Anti-aging Serum/Moisturizer (makes 1/2 cup)

1/4 cup each extra virgin olive oil and avocado oil (grape seed walnut, or jojoba).

15 drops lavender

3 drops orange

5 drops frankincense

5 drops Rose Absolute

5 drops chamomile

5 drops geramium

5 drops clary sage

    Mix the oils together thoroughly. Store in small, two-ounce  plastic squeeze bottles or dropper bottles. The unused portion may be kept in the fridge or pantry. The bottle in use may be kept at room temperature as the oils are natural preservatives. Your mixture will smell divine!

    Excess oil on the palms after applying the oil may be rubbed onto the backs of the hands to keep them looking more youthful. Wipe any excess oil on the arms or a washcloth.

    It's cost effective to acquire the oils over a period of time to save money. Begin with lavender and orange oils, then add in the others.  

    While lavender oil may be applied directly and undiluted to wounds and insect bites, all other essential oils must not be used directly - undiluted - on the skin as they are quite concentrated and absorptive, and may cause irritation in their undiluted state.

    The base oils of olive and almond act as "carrier" oils and fulfill this function of diluting the essential oils so that only their beneficial properties are applied to the skin.

    I think you'll find that with continued use of this oil your skin will greatly benefit regardless of its age and maturity.

 

    *In the next post I'll share my recipes for rose water toners and a simple, non-irritating facial cleanser.

 

 

 

 

    

 

 

To Go A' Walkin' In the Woods - Walk #5 - Foraging For Chanterelles

 

An Idaho chanterelle emerges large and robust!

 

    Compared to the chanterelles one sometimes finds in markets and online, Idaho chanterelles form and emerge large and robust. They're an easy-to-see presence in the Idaho woods during the second week of October.

    So yesterday, I drove 18 miles to my fungi collecting sites where in Spring I gather morels and coral mushrooms and in the Autumn - tasty chanterelles. Chanterelles are often referred to as "chanties" by their fungi gatherers.

 

Eighteen miles from my beloved Forest Trail, is this section of woods where I gather gourmet fungal secrets!

 

    The second week of October into the third - best after a rain if possible - chanterelles emerge in golden resplendence. Of course, this timing will depend upon your area and elevation. Chanties in Idaho don't start out small, they form large under the soil and emerge in triumph as likely the largest chanties on the planet!

    One can almost hear them trumpet their presence. And, sometimes can even smell their rich, fungal aroma before finding them. Who needs a mushroom hunting canine for these beauties!

    Upon arriving home after the hunt the chanties must be cleaned. A cheap paintbrush used only for brushing off forest duff from "shrooms" is ideal. An old, clean tooth brush aids in removing the final bits of detritus from their ridges (ridges, not the gills common to many other types of mushrooms) which helps to distinguish chanties from other forest "almost" look-a-likes.

   

Now cleaned, these chanties are ready to place on a clean kitchen towel to drain.

 

    I allow the chanties to drain and evaporate moisture for about an hour, then they're chopped and placed in a skillet with a tablespoon of olive oil and a handful of chopped shallot. Saute the mixture until the chanties release their internal moisture.

   

The chanties will release internal moisture as they cook.

 

     Allow the released moisture to cook off. Once cooked off I add a pat or two of butter and saute the mixture for a few more minutes.

 

Now I make "chantie pucks"!

 

    After a brief saute in butter, the chanties are ready to be frozen for future incorporation into recipes calling for delicious mushrooms.

     Chanterelles are a highly-prized gourmet edible so I save them for specialty soups, pilafs, and pasta dishes...even quiche, crostini, and omelets. They also go well alongside steaks and as a garnish on roasted asparagus.

    The easiest way to make recipe- or serving-sized portions of cooked chanties is to spoon them into cupcake tins. I freeze the tins several hours until the chantie mixture is completely frozen. Briefly running a little hot water over the bottom of the tins loosens the butter/oil they were cooked in and they pop out of their tins easily with the aid of a knife.

 

 

Sauteed chanties ready for the freezer.

 

    After the chantie pucks are frozen and popped from the tins, I put them into a Ziploc baggy and store them in the freezer until needed. To use them simply remove a puck or two from the baggy for use in a recipe. Thaw or defrost, and use! Frozen pucks may be added directly to soups and stews. They'll thaw as the recipe cooks.

    Not all areas of the forest contain fungal treasures. It can take years to find those areas that do. The search is made easier by asking and watching what others are doing in the woods during the proper seasons, or joining a mushroom club where you'll be introduced to some spots, but maybe not the super secret spots each club member has discovered for himself or herself. 

    Just beneath the forest duff magical mycelium lies unseen. At particular times of year certain types of mycelia "bloom" and produce gourmet fungal treasures that people have foraged in nearly all parts of the world for eons.

    If you live in an area that is a producer of edible treasures, take a class - as I did - to learn how to identify them and the types of places to look for them.

    Nature can produce poisonous or gastro-upsetting mimics, but with knowledge, a forager can unerringly identify the goodies from the baddies.

 

Each foraging season I dry/dehydrate some of the chanties in addition to freezing some.

 

    To dry or dehydrate chanties, clean them and allow to air dry for a couple of hours. Thinly slice the chanties and layer them singly on a wax-paper or parchment-covered baking tray. You may dry them in a warm spot (such as on top of the fridge) until completely dried, or...in a dehydrator checking every hour or two for doneness, or even in an oven on the "keep warm" setting until dried. Just check them every hour until completely dry and stiff.

    Store your dried chanties in a baggy or lidded jar. They may be re-hydrated by pouring on boiling water and allowing them to sit for 30 minutes, or longer.

    Covered with just enough water to submerge them and heated on high in the microwave for 30 seconds, allow them to sit for 30 minutes, as well. Drain and use, but save the rich soaking broth to add to recipes as part of the water. This broth may be saved and frozen, too.

    The dried chanties may be added directly to soups without re-hydrating if the soup is to cook for 30 minutes or longer.

    I love Autumn! The heat of Summer has departed. Leaves put on red, burgundy, orange, and golden colors and fall to the ground surrounding trees with deep, leafy blankets. Wood smoke from fireplaces perfumes the air which is crisp with the nip of coming Winter. 

    It's time to picnic in the woods around a stone-bordered fire pit to roast "somemores", marshmallows, and barbecue on a grill set just above glowing coals. We gather in front of the roaring campfire and sip hot tea and cocoa. It's just a lovely time of year! The gathering of chanties simply adds to the magic of Autumn!

 

 

Homemade "Mix and Use" Liquid Laundry Soap

 

The "flap" on how to make your own liquid laundry soap will save you money!

 

    Whether you're irritated or have resigned yourself to high prices at the supermarket, it's an issue that's not going to right itself anytime soon.

    We can blame inflation on the President - who is powerless to lower prices due to our capitalistic system,  or we can complain that Congress is too busy infighting (and won't act because the price-gouging companies/CEO's donate liberally to their re-election campaigns), or we can actually do something about it through self-empowerment.

    Here's the flap on how to save money by making your own "mix and use" liquid laundry soap!

   Recently, I've decided to revisit the days when I was a do-it-yourself kinda gal and made all my own body care and household products while living on my Utah homestead.

    Older, and now living in a condo in Idaho, I'm re-empowering myself - and saving money - by making my own laundry soap as well as other products most of us purchase at the market.

    In my homesteading days I made bath soap, and my grandmothers laundry soap which I grated, melted, added few more ingredients thereby creating my own laundry soap powder which worked well and everything subtly smelled of lavender because of the lavender essential oil I added to the mixture.

    These days most folk are just too busy to make soap from scratch, grate it and turn it into laundry powder, so I've engineered an easy-to-make laundry liquid that will get your clothes clean and save you lots of money!

    You'll need a few supplies, but the initial outlay is likely to be less than a large box or bottle of laundry detergent, and your supplies will make many gallons of laundry liquid! The list of needful items is as follows...

    Dr. Bonners lavender or peppermint liquid castile soap (in a pinch you can use any liquid soap you already have...dish soap, liquid handsoap, etc., and baking soda,washing soda, borax, essential oil/s of peppermint and/or lavender.

    Borax and washing soda are found in the laundry/household cleaning aisles of most supermarkets. I've also found them at hardware stores.

    Buy a large bag or box of baking soda (you'll be able to use this in other cleaning products I'll show you in future posts.

    Water is the remaining ingredient.

    There's no making or grating or melting of soap. We simplify the process by using liquid soap products.

    I try to match the essential oils I use to the scent of the liquid soap. If you use an unscented liquid soap you can use lemon, orange, or other essential oils you prefer...just use 50 drops instead of 40.

    You'll need a clean, empty one gallon jug, or two or three smaller jugs for storing your laundry soap.

 

Easy-to-make laundry soap.

 

Recipe: Liquid Laundry Soap (makes slightly less than one gallon)

1/2 cup Dr. Bonner's lavender, peppermint or plain liquid soap

1/4 cup baking soda

1/4 cup washing soda

1/4 cup Borax

40 to 50 drops of essential oil of choice (lavender or peppermint)

Scant 1 gallon of water

    Heat a quart of water in a microwaveable container to boiling, or boil the water in a pan on the stove.

    Add borax, washing soda, and baking soda and stir until dissolved. Allow to cool.

    Pour a quart of plain, cool water into your gallon container. Add the borax and soda mixture. 

    Add the liquid soap and essential oils. Stir or gently swirl the jug to mix the ingredients.

    Top off the jar with plain water - leaving about 8oz headroom. Leaving headroom allows you to shake the jug to remix the ingredients before each use.

    You'll use...

1/4 cup for small loads

1/3 cup for medium loads

1/2 cup for large loads

    If you have an HE (high efficiency) washer, use half the recommended amounts shown above.

    *A mess proof solution for avoiding a sticky measuring cup is to toss the laundry liquid and the measuring cup into the washer. I use and re-use the large plastic measuring cap of previously purchased laundry detergent for this. Of course, whatever measuring cap or cup you use must be plastic! Both laundry and cup come out of the wash clean!

    I use empty, clean one-gallon vinegar jugs for my homemade liquid laundry soap. You can use clean, well-rinsed bleach jugs, or you can simply use an empty laundry detergent jug. 

    Your laundry room will smell so good on wash day that you'll actually enjoy the task! However, the scent may dissipate in the heat of the dryer.

    You can toss a clean cotton cloth, scented with a few drops of essential oil, into the dryer at the end of the drying cycle. Then allow the clothes to tumble on the "no heat" cycle for a few minutes.

    By making your own liquid laundry soap you'll empower yourself and enrich your own pocketbook instead of companies that are overcharging for their products and getting even richer by doing so.

 

*Notes:

    If you have smelly gym or work clothes wash those with the peppermint soap/essential oil liquid mixture. Your clothes will not smell like peppermint, but subtly clean and fresh.

    For bed linens and bath towels, I use the lavender mixture, dry the linens, then add a lavender-scented cloth to the dryer and run it on the "no heat" cycle for about five minutes.

    In future posts, I'll share other products you can make that will get your home clean, save you money, and prevent exposure to harsh chemicals.

    The next post is my most recent forest walk and what I found there to gather and enjoy!

    

    

 

    

 

 

 

 

    

    

 

 

   

    

To Go A'Walkin' In the Woods - Walk #2

 

A steep, narrow path branching off my main forest trail eventually leads to a road that leads to a lake.

 

    There's good reason to occasionally take this steep path...there are more black raspberries growing down there! It's also less trodden by other hikers and there are species of plants that don't grow along the main trail.

 

This young mullein hasn't completely sent up its tall, sturdy flowering stalk.

 

    Mullein grows on both trail and path, and I harvest its yellow blossoms to steep in olive oil. I only gather a few flowers from each plant.

    After six weeks, I strain off the oil to use as an earache remedy. I also make a tincture by steeping the leaves, roots, and stalk for six weeks in vodka. 

    The tincture may be taken by the dropper full for lung and respiratory issues and for strengthening the bladder, and as a wound healer. 

    I've recently learned that mullein's stalks and roots may be tinctured to alleviate backaches, as well. I've made a tincture just for this purpose and am interested to see if it works!

    Some herbs are "multi-talented", meaning they heal more than one health issue. Mullein seems to be one such herb.

    Another more "down to earth" use of mullein is as Nature's toilet paper. For this, the big soft, slightly hairy leaves are used. I've never used mullein for this purpose - and hope not to - as it seems disrespectful of the plant. However, in an emergency situation...

 

 

Oxeye daisies are related to our garden daisies! They grow all along the forest path, seeding in gardens, and popping up in road verges.

 

    I haven't gathered any of the daisies yet as they grow all season and into Autumn. They're usually steeped in olive oil and made into a salve to rub onto achy muscles and joints similarly to their other daisy family counterpart - arnica. 

    My store bought arnica salve is nearly gone and now that I've learned that Oxeye daisy works similarly, I'll save some money and make my own salve hence forth. To that end, I'll gather some and dry them for future use.

 

A welcome sight along the trail are the Oxeye daisies!

 

    The rose hips aren't ripe yet and neither are the huckleberries and elderberries. The black raspberries are done for the season, but coming along nicely are the Oregon grapes - also called, Mahonia. 

    Mahonia berries are now turning from green to dark purple and almost ready to harvest.

 

Preceded by fragrant, yellow flowers, these berries make delicious wine, jam and jelly, sauce, and syrup. Notice the holly-like leaves?

 

    Like elderberries, Mahonia aren't sweet or particularly tasty when eaten raw. Sweeten them, however, with sugar or honey and their "berry-licious" flavors become deliciously evident.

 

 

Last year I made a delicious sauce to adorn cream cheese schmeared Ritz crackers! A perfect "tasty bite" for guests.

 

    The yellow roots of Mahonia are a rich source of an antibiotic and antimicrobial substance called, berberine. As pharmaceutical antibiotics lose their efficacy against bacteria and microbes developing an immunity against them, berberine is being studied as an alternative.

    Here in Idaho two types of Mahonia grow. One is ground-hugging, and the other grows into tall shrubs. Both types grow useful berries and medicinal roots.

    I use elderflowers to make cordial, elderflower sugar, syrup, and mead. Elderflowers combined with in-bloom wild mint and yarrow - all dried - yield a healing soothing tea formula for colds, flu, and allergies.

    From the elderberries which ripen in a few weeks, I'll make wine and mead, a syrup, and dry some of the berries for winter use.

    I make my own Sambucus elixer to strengthen my immune system rather than buying the expensive health food store's version. Sambucus is simply the botanical name for elderberry.

    Here in Idaho, the elderberries appear blue, instead of almost black, due to a "bloom" similar to that which grows on grapes.

 

Elderberry trees can become quite tall.

 

    Earlier this season I gathered plantain...not the banana-like fruit of the tropics...but the low-growing herb that's common to wild places and sometimes lawns. It comes in a broad-leafed variety and a narrow-leafed form, called ribwort.

 

This is the broad-leafed variety. It's edible and medicinal.

 

This ribwort is in bloom!

 

    Both varieties are edible and medicinal. The broad-leaf variety is a more tender choice for a salad, but both work equally well as medicine for treating wounds and as a drawing salve.

    A few weeks ago I dried the plantain leaves I'd gathered. When they had dried I ground them finely and infused them in olive oil just to cover. I waited six weeks for them to steep.

    Then I measured out two tablespoons of the infused olive oil into a heatproof measuring cup, added 3/4's teaspoon of beeswax granules. I didn't strain out the herb but left it in the oil.

     I heated up this mixture until the beeswax melted and stirred the mixture thoroughly, then poured the liquid into a small, clean tin and allowed it to cool. 

    As the mixture cools it hardens into a salve that I'll use as a drawing salve when I get a splinter or to soothe insect bites and irritated skin. 

 

My herbal notebook of herbal medicines and the newly made and labeled plantain salve.

 

    The forest is a rich source for wild edibles and medicines all season long. My forest trail and adjoining path are not only a verdant feast for the senses, but pantry and medicine chest, too!

    In addition, studies have shown that spending time in nature reduces stress and strengthens the immune system simply by walking or sitting, camping, fishing, hiking, etc. 

    Stay tuned to this blog for our next forest walk to see what's going on as the Season matures toward Autumn!

 

 

    

   

    

 

    

 

 

 

 

 

 

 

 

 

 

   

    

 

 

 

 

 

Foraging For Herbal Medicines: Elderflower, Yarrow, Oregano and Field Mint

White Yarrow is hung to dry between oregano.

 

    Each year towards the end of spring and beginning of summer, I forage along the forest trail near my home for a variety of edibles and medicinals.

   A couple of weeks ago I gathered elderflowers, yarrow, and oregano. These have since dried, but the wild mint wasn't in bloom yet, so I wasn't able to gather that until last week. It's now dry so I can now strip the leaves and blossoms from the stems for adding to the dried elderflower and yarrow.

 

The wild mint is now dried. I'll add the leaves and blossoms to the previously dried elderflower and yarrow in the canning jar. Once mixed together I'll add the completed Winter Cold Tea mixture to a larger jar and label it so it will be handy at the first signs of sneezes, sniffles or a scratchy throat.

 

   With the elderflowers, yarrow, and wild mint I make an herbal tea that will soothe winter colds and flu, and more.

    Elderflowers relax coughing and reduce congestion. As an infusion (a strong tea) it tones the mucus membranes making them less prone to infection and drying up excess mucus.

    Elderflower causes mild perspiration helping to reduce a fever. It also aids arthritis suffers by removing toxins through increased sweating and urination, and reducing inflammation. If taken as a tincture a few weeks ahead of hay fever season, it will lessen the severity of attacks. Elderflowers have a mild taste in a tea mixture.

    Yarrow is useful for healing wounds when used as a poultice or salve. When dried and powdered it may be applied to nicks, abrasions, and to shaving mishaps as a styptic (or alum) to stop bleeding. For colds and flu it aids in lowering fevers and drying up mucus. Yarrow has a slightly pungent taste and aroma.

    Wild mint and peppermint have similar properties so if you cannot find wild mint (also called "mountain" or "field" mint) you can use peppermint. It should be gathered when the tops begin flowering. Gather the upper five, or so inches - aerial parts - so you get leaves and blossoms. 

    Wild mint is antispasmodic to the digestive system. It soothes the lining of the stomach and colon calming the nauseous feeling that can arise from the post-nasal drip of colds. 

    Mint is cooling, antiseptic, and antibacterial due to the menthol component of its oils. It will soothe headaches associated with colds or flu. Mint also makes any medicinal tea blend taste better.

    

Returning home with fresh yarrow and oregano in one of my collecting bags.

 

    Oregano isn't a native plant here in Idaho, but along the trail where I walk it has escaped/naturalized - likely from a nearby garden. It lines both side of the trail and each year I gather some for culinary and medicinal purposes. 

    Oregano is a powerful antiseptic, antiviral, and antibiotic. It's used to treat respiratory conditions such as colds, flu, bronchitis and asthma. Infused in oil for six weeks, strained, then diluted one to one with plain olive oil, it may be rubbed onto painful joints caused by arthritis. Oregano oil may cause skin irritation hence having to dilute the infused oil with more oil. It is said that this diluted oil will also relieve toothache, although I haven't tried it for this.

    Taken as an infusion it reduces flatulence and stimulates the flow of bile.

    My Winter Cold Tea is made made from equal parts dried elderflower, yarrow, and wild mint. It doesn't generally include oregano. 

    Instead, I'll make a tincture using fresh oregano and brandy or vodka and let it soak (macerate) for six weeks. After straining off the spent herb, the infused liquor is bottled. I'll add a dropper full of oregano tincture to an infusion of my Winter Cold Tea if I feel I  need to add oregano's healing properties to the tea.

    To make a Winter Cold Tea infusion (strong tea) I'll add one heaping tablespoon of the tea mixture to an 8 oz canning jar and pour on 6 oz of boiling water. Top with a lid - I use a canning jar lid - or something flat to keep the steam in. Let it steep for 15 to 20 minutes. Wrap a towel around the jar to keep the heat in.

 

Cover the jar - I use a fitted canning lid - to keep in the steam. Next, I'll wrap a towel around the jar to keep the infusion hot until its 15- to 20-minute steeping time is over.

 

    Strain the infusion into a warmed cup or mug, add a teaspoon of raw, unfiltered honey to sweeten - for its throat-soothing and antiseptic qualities - and a squeeze of lemon juice for some Vit C and to reduce inflammation.

    Inhale the steam rising from the cup. It'll soothe your nasal passages. Sipping the tea will ease the symptoms of a cold or flu and settle the stomach while relieving that stuffy-head feeling. The tea tastes a little bitter, slightly astringent, and pleasantly herbaceous. It's a very comforting brew.

    You can also "toddy" the tea by adding a tablespoon or two of brandy.

 

A steaming cup of comfort!

 

* * * * *

Notes:

    Pregnant women should not use either yarrow or oregano. Mint is generally deemed safe to use, but it's always wise to check with one's physician.

    While I choose to self-treat with herbal remedies, this is a decision one should make for oneself, preferably in consultation with one's medical professional.

    Collect responsibly. Never take more than 10% from any given plant or more than 20% from a grouping of plants. 

    Collect with a grateful heart these gifts of Nature.

 

    

 

   

    

 

Homemade Horsetail-Rosemary Shampoo and Two Hair Rinses!

 

Horsetail & Rosemary shampoo and Nettle Hair Rinse are natural products you can make yourself. Rosemary herb flanked by basil both of which aid hair growth.

 

    It's springtime! Time to gather and forage for ingredients to make hair- and scalp-healthy shampoo and rinses!

    Commercial shampoos contain chemicals that aren't friendly to your scalp or gentle on your hair. Yes, they get your hair clean, but they also dry your hair and scalp, stripping away natural oils that give shine, body and bounce to healthy hair. We want our hair healthy and clean of dirt, styling products, and excess natural oils, but not stripped and desiccated! 

    If you follow the instructions on some shampoo bottles they'll tell  you to wet your hair, apply shampoo and massage it in, rinse, re-apply shampoo, lather, and rinse again.

    This "twice shampoo' strategy insures that your hair will be dry, brittle, tangled, and lifeless.  It also means that you'll need additional products to moisturize and add body, to de-tangle and meld - temporarily - split ends. Furthermore, commercial shampoos destroy the natural ph balance of hair resulting in a dry, itchy scalp and exacerbating dandruff.

    Chemicals and the intense heat of dryers and hot rollers aren't good for the scalp or the hair. They burn and dry the cuticles at the center of the hair shaft causing your hair to become brittle, the ends to split, and encouraging frizziness. There's some evidence that chemicals and excessive heat may cause hair loss due to weakening of hair follicles under constant assault. Daily use of hairdryers and curling irons was particularly implicated.

    There was a time when I would dilute commercial shampoos by mixing them with an equal amount of water in order to reduce their harsher effects. Some manufacturers caught onto the Internet advice to dilute shampoo to save money and to create a gentler product...and the effect of this was...

...to create a bottle top that couldn't be removed to prevent customers from diluting the product! Not all manufacturers have done this, but the manufacturers of the two brands I used once-upon-a-time have done so.

    I found a way around this bit of chicanery by simply making my own homemade shampoo. As a result my hair and scalp are happier and so is my wallet.

    I've been making my own housecleaning  products for decades, so it seemed reasonable to consider making at least some of my body care products, as well.

    There are several herbs that are good for your hair and smell nice, too. Peppermint, spearmint, lavender, and rosemary add a lovely scent to shampoo. Rosemary and basil have the added advantages of stimulating hair growth by nourishing the follicles.

    Nettle and horsetail strengthen hair as both are rich in hair-, nail-, and tooth-strengthening silica. Chamomile is gentle and soothing for those with damaged hair. 

   While it's satisfying to gather your own herbs to make shampoo and hair rinse, it isn't always possible. I can gather horsetail, but I need to purchase dried rosemary and nettle.

    Living in a condo, I'm subject to gardening restrictions. So, I end up purchasing some of the herbs I use and foraging for others.

    The local health food store sells bulk herbs and I also order from Mountain Rose Herb Co. (see the link below) in addition to foraging.

 

Horsetail grows wild along one of the forest trails near my condo.

 

 

 I'm snipping the freshly gathered horsetail into more manageable lengths for making shampoo and for drying some for winter use.

 

Recipe: Horsetail & Rosemary Shampoo (recipe may be increased)

2 TBS each of dried horsetail and rosemary/basil (or 4 TBS each for  fresh herbs)

1/3 cup of Dr. Bronner's liquid soap

1-cup distilled water

1/4 tsp oil (jojoba, almond, olive, grape seed)

20 drops of essential oil of lavender, chamomile, peppermint or rosemary, or a combination you like (rosemary & peppermint is my favorite combo)

    Heat the water in a small saucepan. Add the herbs and bring to a boil, then lower heat, cover and simmer for 20 minutes. 

   

Horsetail and rosemary simmered and ready to drain.

 

    Strain off the herbs reserving the water in a bowl. The used herbs may be added to a compost pile or dug into the garden. Add a bit more distilled water, if needed, to equal one cup of herb liquid and gently stir in the liquid soap. Add the essential oils and the 1/4 tsp of oil (jojoba, etc).

    Mix and pour into a plastic squeeze bottle. 

    To use, gently rock the bottle to remix the ingredients. Wet hair thoroughly, then squeeze a small amount on top, sides, and back of head. Work into the roots and pull it down the length of your hair several times. Rinse out thoroughly.

    Homemade shampoo won't be as pretty or come in lovely colors (chemical dyes) as commercial varieties - and it won't suds up as much either - but it will get your hair just as clean without stripping hair of shine, body, or the natural oils that keep hair healthy and resilient. 

    It's not the volume of suds that get your hair clean! It's the  surfactants in soap - plant oils or animal fats - that are "saponified" in the process of making soap. Or, in the case of commercial detergent shampoos, it's the petroleum-based surfactants. Real soap doesn't create as much lather as detergent-based shampoos and is much easier to rinse out of your hair. 

    When using your own homemade, soap-based shampoo you'll want to follow with a rinse of an herb-infused, undiluted apple cider vinegar, or diluted - one-to-one with water - freshly squeezed lemon juice with a few drops of essential oil

    Soap-based shampoo cleans the scalp and hair and is somewhat alkaline. Following with an acidic rinse conditions hair making it less likely to tangle and nourishes the scalp, as well. This "one-two" shampoo/rinse regimen maintains the proper ph balance of the scalp reducing itchiness and dandruff.

    For the vinegar hair rinse you may substitute other herbs such as rosemary, lavender, chamomile, or mint and add your choice of essential oils. Don't use eucalyptus essential oil ! It is too strong even in tiny amounts!

 

Recipe: Nettle Hair Rinse

1 quart apple cider vinegar

Approximately 4 cups Fresh herbs, or 2 cups dried herbs

10 drops each rosemary and peppermint essential oil 

    Fill a quart Mason Jar completely with fresh herb material...or fill it halfway with dried material.

    Pour cider vinegar into the jar over the herbs until the jar is full. Stir with a chop stick or skewer to remove air bubbles. Add a bit more vinegar, if needed to fill the jar up to the neck. Don't add the essential oils yet.

     Screw on a lid and allow the mixture to soak/macerate for about six weeks. Then, strain off the herbs and add the essential oil to the jar and stir in.

    Pour some of your herb mixture into a plastic squeeze bottle or a spray bottle. Store the rest in its jar in a dark cupboard or pantry until needed to refill your "use" bottle.

   After shampooing and rinsing your hair, pour a palm's worth of herbal rinse into your cupped palm - or spritz it directly onto your hair all over - and massage it in pulling it down the strands of hair. Leave it on your hair and towel dry. The vinegary scent will fade as your hair dries. Your hair will be shiny and nourished and your scalp invigorated!

Recipe: Lemon-Chamomile Rinse

Half of a lemon squeezed and strained

1/3-cup distilled water

5 drops chamomile essential oil

    Squeeze the juice of half a lemon and strain it through a fine-meshed strainer or several layers of muslin or cheese cloth.

    Add the water and essential oil of chamomile. Pour into a plastic cup and massage into hair after shampooing. Don't rinse it out. Towel dry as usual.

 

    With continued use of your natural shampoo and herbal rinse regimen, your hair will recover it's body, bounce, and shine. You'll find that you don't need conditioners, thickeners, repairers.

    If you can avoid hairdryers and hot rollers, do so. Seek a style that doesn't require heat and chemicals to attain. Love the hair Nature gave you. It's part of your unique, personal style.

    Your hair and scalp will thank you!

 

Mountain Rose Herbs

https://mountainroseherbs.com/

 

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  I gather and dry extra horsetail for winter use. It quickly dries on top of my fridge on wax paper lined trays.

    

 

 

 

 

 

 

 

 

 

 

 

 

 

Red Wine and Balsamic Vinegar Pickled Eggs

 

These were my addiction! Savory, a little sweet, less acidic bite than other brands, and I can't eat just one! But I came up with something better for me that's just as tasty!

 

    There are few chips on the market that beg me to eat more than a few, but red wine vinegar flavored chips are my Waterloo! And, I will admit that on a couple of occasions I've eaten (inhaled) the entire bagful in one sitting. Bad me!

    Of course, if you've noticed, most chips have succumbed to "shrink-flation". Smaller bags, less product, and more $cost$. Oh, don't forget the ubiquitous "settling of contents" excuse, all with the result that you basically end up with half a smallish bag of chips.

     Even so, eating the entire contents of a bag of chips - even with shrink-flation and settling - is not a practice I want to indulge very often.

    So, I decided to come up with a protein-rich, low calorie, low-carb snack that had all the zest and savor of those red wine vinegar chips, but was better for me and lacked the "guilt" factor.

    These pickled eggs hit the mark and you CAN eat just one...maybe two, but it's doubtful you'll need to oink out on the entire jarful. They're so satisfying that one (or two) is enough. Usually...except for the BIG GAME and a sofa-full of snackers. Believe me, they'll want more!

    These pickled eggs go well with a martini, beer, wine, sparkling water, even a glass of champagne. I don't drink soda pop, so I can't say if that's a good combination. Probably it is because many folks like chips and soda together and it seems the pickled eggs would likely harmonize, as well.

    And, they're a quick snack that's easy to tote along, a nice appetizer ahead of a meal, or something to serve guests that drop in unannounced for a visit and a drink.

 

If you'd like a clearer brine, use kosher or canning salt.

 

    To begin, I looked at the ingredients on the chip package. I saw that in addition to red wine vinegar, balsamic vinegar was also used. So I included some in the brine for the following recipe. Be aware that this brine will color the surface of the egg whites.

    I used a quart canning jar. Simply increase the recipe to fill larger jars.

 

Recipe: Red Wine and Balsamic Vinegar Pickled Eggs (makes 6 pickled eggs).

Ingredients:

 

I've drained the boiled, cooled eggs on a clean towel

 

1/4 tsp whole black peppercorns

2 - 3 cloves of garlic, halved

1/4 cup sweetener of choice (I used Splenda)

1 TBS sea salt, canning, or kosher salt

6 extra large boiled, peeled eggs

1 cup red wine vinegar

1 cup water

1 TBS balsamic vinegar

Process:

    Place eggs in a pan and cover with cold or cool water by about 1/2-inch. Bring the water to a boil and boil the eggs on medium-high burner for eight minutes. Remove the pan from the heat and cover with a lid. Let the eggs sit until cooled enough to handle - about 2 hours. Rinse in cold water and peel the eggs,  placing them into a clean jar. Add the peppercorns and halved garlic.

 

Ready for the hot brine.

In a small sauce pan add the water, red wine vinegar, balsamic vinegar, salt, and sweetener. Bring the brine to a boil, then reduce to a simmer for five minutes. Pour the hot brine over the eggs in the jar, add a lid and band and allow the jar to cool until warm enough to handle before refrigerating.

 

Ready to refrigerate.

Refrigerate at least two weeks before sampling to fully absorb and meld the flavors. Pickled eggs keep up to a couple months in the fridge.

 

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Notes:

    After a couple of weeks the whites of the eggs will turn a deep, rich brownish-red.

 

 

The white of this egg has turned a rich, dark color.

 

The vinegar coloration only stains the outer surface of the egg white. The inside portions remain white.

 

    For this recipe I recommend allowing the eggs to marinate in the brine for two weeks before sampling. I tried them after just one week and the garlic flavor hadn't quite blended into the other ingredients yet. After two weeks the flavor was perfectly balanced.

    After I acquire some white balsamic vinegar I'm going to try this recipe using white wine and white balsamic vinegar for the brine to see how it turns out. I may try some multi-colored peppercorns for a change-up, as well. 

    If you're using small eggs, boil eight instead of six.