Fever Brew

Sep. 18th, 2007 09:57 am
[identity profile] mysticmirth.livejournal.com
Fever Brew

Ingredients:
1-tsp. flax seed
1-cup hot water
2-3 slices of lemon, juiced
Dash cinnamon
1/2-tsp. honey
1/2-tsp. lemon jam

Method:
Steep the flaxseed in hot water for 15 minutes. Strain and add lemon, jam, cinnamon and honey. Drink as hot as possible. This also soothes the throat.

Magickal Associations:
Vitality, comeliness, prosperity, protection

History/Lore:
Bohemian tradition says if children dance in a flax field once every seven years until maturity they will grow to be strong and beautiful. Flaxseed can generally be found in many health food stores.

Alternative
If your stomach can tolerate it, some black pepper or other purgative herb can help cleanse out your system.

from Kitchen Witch's Guide to Brews and Potions, Patricia Telasco
[identity profile] wild-stars.livejournal.com
a couple of days ago, I was sick with a cold/fever.
I made the spiced tea that my mom always makes when anyone in my house is sick. It actually helps you feel better. I called her to get her recipe, and she said it would make me feel better the next day, it always helps her feel better. I thought you all would enjoy the recipe. This is actually half a recipe, I make this one because I can usually finish drinking the batch in a couple of hours...while watching a movie or reading before going to bed. This tea stays for a few days so you can reheat it, but I prefer to drink it all fresh.
Ingredients:
4 cups of water
a little less than a tablespoon of whole cloves (less if you find cloves to be very strong)
1 cinnamon stick
sugar or honey (or Splenda) to taste
one fresh lemon (or lemon juice if you don't have lemons)
a fresh orange

*bring the water to a boil and add cloves and cinnamon (you can put them in a cheesecloth bag if you want to)
*add honey or sugar to taste (just estimate on the smaller side)
*reduce to a simmer and let simmer for an hour.
*remove the cloves and cinnamon
*drop in 3-5 normal sized tea bags, of normal tea (like Lipton)
*let tea brew for about 5 minutes
*pull out tea bags
*squeeze a little bit of lemon juice into the tea
*squeeze a larger amount of orange juice into it
*if it isn't sweet enough, it is still hot enough to add more sweetner
drink hot. its really yummy!
[identity profile] myfanwy-65.livejournal.com
Bee Balm can be added to fruit salads, pork recipes, punches and other
beverage recipes plus it can be substituted for mint.

Summer Punch
Ingredients:
1 cup granulated sugar
1 cup fresh lemon juice
1 cup Bee balm leaves
1/2 cup raspberries
2 cups cranberry juice
1/2 cup mint leaves (any variety)
1 47 ounce can chilled pineapple juice
3 liters of ginger ale
In a sauce pan dissolve the sugar in the lemon juice, over low heat. Add
the bee balm and raspberries. Bring to a simmer, stir to break up the
raspberries. When the sugar is dissolved, strain leaves and berries out
of the liquid. Add cranberry juice and mint, stirring well. Chill up to
24 hours. When ready to serve, pour into a punch bowl and add pineapple
juice, ice and ginger ale.

Bee Balm Iced Tea
Ingredients:
1/2 cup Bee Balm flowers and leaves
8 cups boiling water
Pour the boiling water over the Bee Balm. Cover and steep until cool,
about an hour. Strain and discard flowers. You can sweeten with sugar if
desired. Chill until ready to use and serve over ice.
Bee Balm Tea: Pour one cup of boiling water over 1/4 cup fresh leaves
and allow to brew for 5 minutes. Strain and sweeten if you wish before
serving. To use dried bee balm pour one cup of boiling water over two
teaspoons of the dried leaves. Brew the same and strain.

Summer Tea Blend
Ingredients:
3 tbsp. dried chamomile flowers
1 tbsp. dried bee balm leaves
2 tsp. dried rosemary
1 tbsp. apple or pineapple mint leaves
Mix all the dried herbs together in a jar. Use 2 tsp. of the mix per cup
of tea. Steep for 5 minutes and strain. Sweeten with honey or sugar if
you wish.
[identity profile] myfanwy-65.livejournal.com
1/4 cup uncooked white rice
1/2 cup Epsom salts
2 Tbls. oatmeal - ground in blender
1/4 cup cornmeal
1/8 cup glycerin
5 drops baby oil
1/2 bag green tea
1 tsp. poppy seeds
5 drops china rain essence oil

-Grind rice in the blender.
-Combine all ingredients with a whisk.
-Pour in bottles or Ziploc® bags to store.
[identity profile] myfanwy-65.livejournal.com
Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.
[identity profile] myfanwy-65.livejournal.com
Lemon balm is an easy to grow perennial that grows
similar to mint. It likes some shade during the hot part
of the day or it will wilt slightly. I find it very drought
tolerant and rarely give it extra water unless we go
quite awhile without rain. In fact, it doesn't like wet
feet, and prefers a loose, fairly fertile soil. It will
tolerate dry soil as well. I harvest my plant at least
3 times each summer and still have more than I
can use with just one plant. It can be harvested
within 2-3 inches from the base of the plant each
time and it comes back with vigor! I've read that
in some parts of the United States it's becoming
known as a pest, but I've found that if you keep it
harvested and don't allow it to go to seed it stays
under control.

You can divide lemon balm in the spring or fall. You
can also take cuttings in midsummer to bring in for
the winter. It can be grown from seed in the spring,
or started indoors in late winter and transplanted.

Lemon balm is not considered an ornamental herb,
but I think the leaves are pretty, and I can't resist
grabbing one each time I pass it to smell the lovely
lemon scent. My daughter is three and it's her favorite
plant. I have mine located next to my sage plant, which
is great for snipping both herbs quickly to stuff the cavity
of a roast chicken before cooking. I use it in my herbal
vinegars and teas as well. Cut the whole stems within a
few inches of the base of the plant, gather into groups of
5-6 stems, tie and hang in a warm, airy location. When
dry, strip off the leaves, store in a covered container
and use as needed.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves, stems removed
1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400┬░. Trim herb leaves from stems; wash
and pat dry. Set sprigs aside. Chop two-thirds of the leaves,
and combine with the butter, salt, and pepper. Rinse chicken
and pat dry. Loosen the skin in several places and insert the
herb butter underneath. Rub chicken with salt, pepper, and
garlic powder. Insert the remaining herb sprigs into the cavity
of the chicken. Place breast-side-down in a roasting pan. Bake
30 minutes, then turn chicken over. Bake about 20 minutes
longer. Makes 4 to 6 servings

Lemon Lovers Tea

Ingredients:
1/4 cup dried lemon balm leaves
2 tablespoons dried lemon thyme leaves
1/4 cup dried lemon verbena leaves
1/4 cup dried lemon geranium leaves
2 tablespoons dried lemon grass leaves
1 tablespoon dried lavender blossoms

Mix all together and use a tsp. or so per
cup of boiling water. If you are missing any
of the lemon herbs, just use more of the
ones you do have.

Lemon Mint Sun Tea

Ingredients:
1/2 cup mint
1/2 cup lemon balm
1/2 cup chamomile flowers
3 black tea bags

Place in a gallon container and add cold water
to fill the jar. Set in the sun for several hours.
Strain our tea and herbs. Pour over ice and
refrigerate the leftovers. Sweeten with honey
or sugar if desired.

Rose and Herb Tea

Ingredients:
1/2 cup dried red rose petals (make sure no sprays were used)
2 tablespoons dried lemon balm
1 tablespoon dried rosemary

Mix well. Use 1 teaspoon for each cup and
pour boiling water over the herbs, then strain
after 5 minutes or so. Sweeten as desired.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar


Stack the lemon balm leaves together and
roll, then with a very sharp knife cut thin strips,
and then chop finely. Combine with the other
ingredients and serve with steamed vegetables
or mixed salad greens.

Lemon Orange Cheese Spread

Ingredients:
2 ounces unsalted butter, softened
8 ounces cream cheese, softened
2 Tbsp. orange marmalade
1 tsp. orange zest
1 Tbsp. fresh orange juice
3 Tbsp. chopped fresh lemon balm

Blend the butter and cream cheese until smooth.
Mix in the other ingredients. Chill overnight and
serve at room temperature.

Lemon Astringent

Ingredients:
1 Tbsp. fresh lemon balm
1 cup witch hazel

Combine the ingredients in a jar with a tight-fitting lid.
Allow to steep for 1 week. Strain. Use 1 teaspoon
per application with a cotton ball. Refrigerate if you
wish.
[identity profile] myfanwy-65.livejournal.com
1 cup butter, room temperature
1/2 cup granulated sugar
Grated zest from 1 lemon (no white)
1 teaspoon loose chamomile tea or dried chamomile
2-1/4 cups all-purpose flour

Heat oven to 325 degrees F. Combine the butter, sugar, and salt
and beat until fluffy. Blend in the lemon zest, loose tea, and flour
until smooth. Press into an 8-inch square pan. Bake for 30 minutes
or until shortbread begins to turn golden. Cut into 9 squares and
then cut each square into 2 triangles. Cut while warm, then cool
in the pan before removing. (if you wish you can process the
chamomile in a blend or food processor to make it finer).

www.oldfashionedliving.com

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