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The Art of Tincturing

 Tincture 6Tincturing and making medicine with herbs has become a lost art in many ways.  For over a century now we have put most of our faith in conventional medicine and have forgotten how to use the herbs God has given us.  We have forgotten what it is like to connect with mother earth and what she has to offer.  As a Latter Day Saint I often reflect upon the word of wisdom given to Joseph Smith in D&C 89:10-11, “And again verily I say unto you, all wholesome herbs God hath ordained for the constitution, nature and use of man. Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving”.  I come from a family who is well immersed in the medical field and I strongly believe there is a place for both herbal or allopathic and conventional or western medicine.   One is holistic, gentle and preventative.  The other is life saving in emergencies when one suffers from acute injuries like broken bones, excessive bleeding or other major ailments like asthma attacks.  However, conventional medicine rarely treats the root of certain illnesses.  Where allopathic medicine along with lifestyle choices can be changed over time.  Herbs do work, but usually at a much longer duration then prescription drugs.  Understanding herbs gives us a sense of becoming self-sustaining and empowered.  There have been many summer mornings I have taken my kids up to the family cabin and foraged for wild herbs!  What a blessing it is to know that there are plants that can be used from our own mountains and backyards that can help heal and even stop bleeding in emergencies!  We just have to know what they are!

I have been tincturing for a few years now and always find myself in awe when they work!  I don’t know why it surprises me still, I suppose I am constantly going through a paradigm shift myself.  I love being able to take my health and my families  into my own hands through the knowledge of herbs and making medicine.   Herbs are idiosyncratic, meaning they are effective but can have different reactions for different people.  It is similar to a person with an allergic reaction to strawberries.  Are strawberries bad for everyone?  No.  They just aren’t right for that particular person.  The beauty about herbs is that they have multiple benefits and some with similarities so there usually are more than one or two options for a certain problem.  Certainly there are poisonous herbs that can be harmful and I encourage everyone to do their own research.  I really like the book by Linda Kershaw, “Edible & Medicinal Plants of the Rockies” for identification and descriptions of many of the plants that grow in the Utah area.   Most herbs that are available commercially are very safe.

There are many recipes you could use for multiple purposes.  I will share a few ideas, but it is best for you to do your own research and find what fits your lifestyle and needs.  In addition to the above book mentioned I also recommend my favorite called “Medicinal Herbs A Beginner’s Guide”, by Rosemary Gladstar.  It is a fabulous step by step guide on how to make simple herbal medicine.

Where To Begin?

There are several methods for making tinctures.  Some are very exact and precise in their measuring and weighing.  But I really like Rosemary Gladstar’s way of doing it.  It’s very easy, safe and effective!  All that is needed is a medium or base and herbs with a few pieces of equipment and amber colored bottles (I like to get mine at Industrial Container and Supply in Utah).  I prefer using dried herbs, but there are instances where fresh is required.  We’ll talk about that in a little bit.  There are a few mediums or bases to chose from.  I mostly use 1/2 vegetable glycerin, 1/2 purified water for children and babies (plus its sweet tasting) or 100 proof vodka making a stronger medicine.  The main difference between the two is that the glycerin has a shelf life of 2-3 years and the vodka has a shelf life of 25-30 years and sometimes longer.  When I think about future preparation I go with the vodka.  Apple Cider Vinegar can also be used but only has a shelf life of 1 year and is not as strong.

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The first step is to place your herbs in a clean clear glass jar.  Pour enough alcohol over the herbs to completely cover them by 2-3 inches.  Some herbs will float to the top, but they should settle in a day or two.  As long as they are covered you should be okay.  Seal the jar with a tight fitting lid and place on counter out of direct sunlight.  Be sure to label your jars, I promise you won’t remember what’s in it in a few weeks.  Shake once a day for 6 weeks.

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From this point you will want to strain the herbs through a mesh strainer.

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You can also use a cheese cloth at the same time with the strainer or strain a second time to get rid of any extra particles.  Be sure to squeeze the herbs as much as possible to get out any extra medicine.

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Pour through a funnel into a sterilized amber bottle.  To sterilize I spray all my equipment down with hydrogen peroxide first and let air dry.  You can also boil the equipment too.  Store in a dark cool place and don’t forget to label every bottle.

To Use

For acute problems – 1/4 to 1/2 teaspoon of herbal tincture every hour, for a total of up to 6 teaspoons daily.  1 dropperful is 1/4 teaspoon

For chronic problems – 1/2 to 1 teaspoon of tincture two to three times daily, for a total of 3 teaspoons daily. 1 dropperful is 1/4 teaspoon

Herbal Combinations

Master Cold and Flu – use equal parts, fresh cayenne pepper, fresh garlic chopped, fresh ginger chopped, fresh horseradish chopped, echinacea root, marshmallow root

Headache – equal parts dried peppermint, feverfew and chamomile

Cayenne – 90,000 IU’s cayenne pepper (very effective for stopping heart attacks and stopping bleeding when used externally)

Sleep Aid – 1 cup valerian root, 1/2 cup hops strobile (flower), 1/4 cup lavender buds

There are many other combinations that are fabulous to use.  Be sure to do your own research and find what is best for your family!  Other single herb tinctures that are a must at our house are yarrow, goldenseal and dandelion.

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Raspberry Ganache Brownies

Raspberry Ganche BrowniesThere aren’t too many things better than this rich dessert!  I love dense rich brownies and with the raspberry ganache on top it is to die for good!

Recipe

Batter

10 ounces bitter or semi sweet chocolate baking chips or bar chopped

3/4 cup butter

1/3 cup seedless raspberry jam

5 large eggs

1 cup organic sugar

1/3 cup all-purpose flour

1 teaspoon baking powder

Preheat the oven to 350 degrees.  Line a 9×13 pan (square edges is best) with foil that overhangs around the edges.  Spray with cooking spray, getting into the corners well.  Set aside.

In a large sauce pan melt the butter and chocolate over low heat until smooth.  Add the jam and whisk until melted.  Cool slightly.

Beat eggs and sugar in an electric bowl fitted with a paddle attachment until very thick (about 6 minutes).  Add flour and baking powder into egg mixture and gently fold in the chocolate as well.  Pour into prepared pan and bake for 40-45 minutes.  Let cool and make the glaze.

Glaze

1/2 cup whipping cream

1/2 cup raspberry seedless jam

12 oz. bitter or semi sweet chocolate chips or bar chopped

2 pints fresh raspberries

Over medium heat combine cream and jam.  Bring to a boil and remove from heat.  Add the chocolate and allow to melt and whisk until smooth.  Spread over cooled brownies evenly and place one raspberry for each piece you will cut.  Chill in the fridge for at least 4 hours or overnight.  Pull the foil sling out of the pan and cut into pieces just before serving.  These are very rich so be sure to cut them small.  I can get at least 30 out of the pan.

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Old Fashioned Potato Salad with Dill

Old Fashioned Potato Salad with DillI’m not a big fan of potato salad, mostly because I can’t stand the taste of miracle whip, nasty sweet pickles or a mouthful of mayo… blah!  But there is something different about this salad!  It’s full of flavor and not to heavy on the mayo!  I love that it’s ingredients are simple.  Its been a big hit every time I’ve served it!

Recipe

3 pounds small red potatoes

1 cup good mayo

1/4 cup buttermilk, milk or white wine

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/2 cup fresh dill, chopped

Fresh ground black pepper and kosher sea salt

1/2 cup diced celery

1/2 cup small-diced red onion

Place the potatoes in a large pot of water.  Bring it to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are barely tender.  Drain the potatoes and then put back into the pot off the heat and cover with the lid.  Leave the potatoes to steam for another 20 minutes, until tender but firm.

Meanwhile in a large bowl mix together the mayo, buttermilk, Dijon and whole grain mustard, dill, celery, onion, 1 teaspoon salt and 1 teaspoon pepper.  Set aside.

When the potatoes are cool enough to handle, cut into quarters or halves, depending on their size.  Add the potatoes to the dressing and toss gently until blended.  Refrigerate for a few hours or overnight.  Check for seasonings before serving.  Serves 8-10

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Vegan Tai Salad

Vegan Tai SaladThis dish is gluten free and very healthy!  Delicious too!

Recipe

1 package brown rice noodles, cooked according to directions on package

1 head Napa cabbage, chopped

2 cups bean sprouts

2 cups sugar snap peas

2 bunches green onions

2 cups shredded carrots

1 bunch cilantro, chopped

1 bunch mint, chopped

1 bunch basil, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

sesame seeds (optional)

Sauce

2 cloves garlic, chipped finely

2-inch ginger root grated

1 teaspoon chili sauce

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

1/2 cup honey

Place all veggies, herbs and noodles in a large bowl.  Mix together all the ingredients for the sauce.  Mix together just before serving.

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Vegan “Steak” Fajitas

Vegan Mushroom FajitasOh my goodness these are amazing!  In fact they are kind of hard to beat!  I’d prefer these over real steak any day!

Recipe

4-6 portobello mushrooms, stems and scales removed and sliced 1/2-inch wide

2 tablespoons good olive oil

2 tablespoons fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon sea salt

Fresh ground pepper

1 tablespoon coconut oil

1 large thinly sliced red bell pepper

1 large thinly sliced yellow or orange bell pepper

1 medium yellow onion sliced thinly

Place the sliced mushrooms in the oil, lime juice, oregano, cumin, chili powder and salt and pepper.  Allow to marinate for 20 minutes.  On a large griddle saute the coconut oil, peppers and onions until softened.  Add the mushrooms and grill for 3-5 minutes.  Serve with tortillas, avocado, salsa, cilantro and even sour cream and cheddar cheese if you want to!

 

 

 

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Strawberry Mango Guacomole

Strawberry Mango GuacomolePerfect with crackers or chips!

Recipe

4 medium avocados, chopped

1/2 red onion chopped

2 ripe mangos chopped

3 cups strawberries quarterd

2 jalapeno peppers chopped

1 bunch cilantro chopped

2 limes juiced

sea salt and pepper to taste

Gently toss all ingredients together and serve.

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Cheesy Sourdough Bread

Sourdough Cheesy BreadI found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

3-4 ounces cubed cheddar cheese

1/2 cup Parmesan cheese, shredded

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, and cheese.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.

 

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Italian Sun-dried Tomato and Feta Sourdough Bread

Italian sundried-tomato, feta sourdough breadI found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

1/2 cup sun-dried tomato

1/2 cup feta

2 teaspoons Italian seasoning

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, tomatoes, feta and Italian seasoning.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.

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Creamy Vegan Tomato Basil Pasta

Creamy Vegan Tomato, Basil PastaIt’s that time of year for fresh basil and tomatoes!  This delicious dish is surprisingly ‘creamy’ and satisfying without the cream.  Simple and fast for those summer evenings when we’d rather be outside!

Recipe

1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done.  Blend the cashews and water in a blender and set aside.   In another large pan cook the onions and garlic in oil.  Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano.  Saute for a few minutes and add the pasta.  Season with salt and pepper and serve with large green salad.

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Coconut Chocolate Chips Cookies

Coconut Chocolate Chip CookiesThese delicate, but rich cookies are just the right amount of coconut flavor and chocolate!  Dairy free too!

Recipe

1 cup coconut oil

1 cup coconut sugar

1/2 cup organic sugar

2 teaspoons vanilla

2 eggs

1 3/4 cups all-purpose flour or whole wheat pastry flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi sweet or dark chocolate chips

Preheat the oven to 350 degrees.  Cream the coconut oil and sugars together. Add the vanilla and eggs and mix well.  Add the flours, soda and salt until just combined.  Gently fold in the chocolate chips.  Place 1 tablespoon of cookie dough onto pan with cooking spray and bake for 10 minutes.  Makes about 3 dozen.