Slipper Elm is also one of our "TOP TEN". We LOVE this herb and how much it helps us.
The first known people to use Slippery Elm medicinally were the Native Americans. They ground the bark and mixed it with water to make a paste for a salve for soothing wounds. Once dried it becomes a natural bandage. They also used it to wrap around their meat to keep it from going bad. The English colonists used it for injuries, cold sores, boils and chafing. During the American Revolution I was used to treat gunshot wounds. It was also used to make a gruel, rich in vitamins, minerals and sugars. Even the very sick could tolerate it.
Read full article at: http://www.slipperyelm.com/history.html
Considered one of the best herbs for reducing pain and inflammation. University of Maryland Medical Center says, "Slippery elm contains mucilage, a substance that becomes a slick gel when mixed with water. It coats and soothes the mouth, throat, stomach, and intestines. It also contains antioxidants that help relieve inflammatory bowel conditions. Slippery elm causes reflux stimulation of nerve endings in the gastrointestinal tract leading to increased mucus secretion. The increased mucus production may protect the gastrointestinal tract against ulcers and excess acidity." Slippery Elm is amazing herb. When having digestive problems, it balances the tract. So if you are having Diarrhea - it helps curb that. If you are constipated, it has the properties to take care of that problem as well. Even though in our western medicine mentality that is hard to get your head around, it helps your digestive tract work like it is supposed to.
How Do I Use It?
WE LOVE slippery elm. If you are having intestinal issues – this herb is the best! Whether you have diarrhea or constipation it settles things down because of the miraculous way it helps the gut to work better. It also promotes healing of bones and muscles. It helps with arthritis, bruises, sprains, eczema, skin irritations, sunburns, cuts, wounds, bladder infections and sore throats too.
Our favorite way of using it is making a tea or syrup. Use 1 teas of dried herb to 1 cup water for a tea. To make a syrup you simply boil 4 cups of water, then turn to low. Put 1/2 cup dried herb in pan and let it simmer for 45 minutes. Strain and add sweetener.
When treating an injury you can use a compress. Make a compress by making a cup of tea and soaking a clean cotton cloth in the liquid. Squeeze out and place on injury.
Our Experience With It
Properties of Slippery Elm
Astringent - Tightening, healing and drying, reducing irritation and inflammation.
Purgative – Purifier and cleaner – helps cleanse the body.
Diuretic - Stimulate the elimination of fluid, without the depletion of minerals.
Emollient - Soothe and protect irritated or inflamed issues.
Exportant - Loosens congestion.
This list is from http://www.anniesremedy.com/
NMM Products With Slippery Elm
Flaming Throat - Herbal combination that helps to soothe the throat and aids in healing.
Intestinal Soother - Powerful Digestive Tonic!
Kidney Soldier - Amazing deep nutrition using plant medicine to aid in getting rid of kidney stones.
Ginger can be a favorite spice, but it is also amazing medicine.
The historical reverence for and usage of ginger is simply staggering. Ginger had great historic, medicinal value as a spiritual beverage, aphrodisiac, digestive aid, etc. Traditional Chinese and Ayurvedic Indian systems viewed ginger as a healing gift from God. Chinese pharmacopoeias claim long term use of fresh ginger as putting a person in contact with the spiritual advantages. Its healing heritage is unmatched in the history of medicine.
“Confucius wrote as far back as 500 B.C. of never being without ginger when he ate. Testimonials of both the medicinal and economic importance of ginger have been recorded as far back as five thousand-year-old Greek literature to 200 B.C. Ancient literature from the Middle East, Asia and Europe write of its impact. Chinese records chronicle the immense wealth associated with growing acres of ginger. Trade in spices like ginger could easily be associated with one’s wealth and power. In the Middle Ages, as little as just one pound was worth 1 shilling and 7 pence, approximately equivalent to the price of a sheep. Having such a rich history, it’s easy to see how explorers like Marco Polo and Vasco da Gama were careful to document the cultivation of ginger.
Read complete story at: http://herballegacy.com/Whitney_History.html
How Do I Use It?
It is one of the BEST for nausea and stomach problems. Also supports your body in fighting colds and flu’s. It helps settling nausea and stopping diarrhea. It is also aids in de-congesting and soothing sore throats. It helps bruises and sprains, circulation, stomach cramps.
We love ginger tea. It has a sharp taste! A few tips:
Few properties of Ginger:
NMM Products With Ginger:
Elderberry Syrup - One of very favorite and most popular products! Mostly used for kids with the flu.
Fire Cider - Very strong tonic to get rid of toxins and cleanse the body.
First Defense - Used as soon as you notice sickness going around!
Nausea Basher - Used for nausea from ANYTHING - cancer patients use this after chemo.
Lung and Bronchial (Infection Fighter) - Herbal combination to fight deep infections in the body.
Yarrow is definitely one of our "TOP TEN" favorite herbs. It is amazing for SOOOOOO many reasons!
It was considered a sacred plant in ancient China. Yarrow is native to Europe and western Asia, and grows wherever it is allowed to. It is believed that it is called Achillea because the legendary Greek hero Achilles is said to have staunched his soldiers’ wounds with this plant. In English it is also called Soldier’s Woundwort, which describes one of the uses yarrow was put to in the past. The Romans used it to heal wounds and staunch the flow of blood from wounds as well as the Greeks. They called it the Herbis Militaris or the military’s herb. In Scotland the plant was made into an ointment and used to dress wounds.
In the 17th century the leaves were used in salads and you can do this as long as you blanch them in boiling water for a few minutes, and then refresh them under cold water. “Yarrow was naturalized early in America, William Wood who traveled New England in 1629-66 spoke of perennial yarrow in gardens. Yarrow was an important medicine to keep on hand to stop bleeding and treat fevers.” (Anniesremedy.com) In North America it was widely used by the indigenous people and the Flathead Indians used to rub it under their armpits and elsewhere on their bodies as a deodorant.
How Do I Use It?
Yarrow is used to treat colds and flu. Yarrow can be used as a tea, glycerite, syrup or tincture. At NMM we LOVE the yarrow glycerite because of how easy it is to give to kids. A cup of hot tea (1 teas dried herb to 1 c. water) will make you sweat so your body can get rid of toxins and reduce fevers. It is an anti-inflammatory and anti-bacterial. It helps relax the blood vessels. It is also good for cuts and wounds. Helps you relax at night for sleep.
We will personally love using the tea and glycerite. have a dropper full of yarrow tincture to help with sleeplessness, fevers, eliminate toxins during illness, help with bleeding control, etc.
Yarrow works nicely for a cleansing facial steam. Put 1-2 tbs dried herb in a bowl or pan of hot water or lean over pan on stove on low. Cover your head with a towel while leaning over steaming water. Can add mint or rosemary.
Here are a few properties
Anti-Inflammatory – Decreases Inflammation and Inflation
Anti-Bacterial - Fights Infection
Antispasmodic– Relax Muscle Cramps
Astringent – Constricts tissues
Cathartic - Laxative
Depurative – Detoxifying Blood purifier and Cleanser
Emmenagogue – Stimulate Menstral Flow
Febrifuge - Reduce Fever
Hypotensive – Lower Blood Pressure
Vulnery – Supports Cuts, Scraps and Wounds in Healing
List from www.anniesremedy.com
NMM Products With Yarrow
Infection Fighter - Herb combination for deep infections in the body, primarily the lungs
Mens Nutritional - Excellent mix for men's health, cardiovascular health, supports aging and boosts libido
Go To Sleep Mix - Herbal combination that is a tonic to the nervous system
Super Salve - Anytime anyone says, "Ouch!" this salve can be used! Cuts, scrapes, bruises, etc.
These tender scones are a favorite in our house. Top with lemon curd, fresh whipped cream or your favorite jam!
They are also great for camping.
3 1/2 Cups All-purpose quick mix
2 eggs (room temp).
2 Tbsp. honey
1/2 C. milk, cream or whipping cream
(can add raisins if wanted)
Place all-purpose quick mix in a bowl. Mix eggs, honey and milk in separate bowl. Stir into mix with a fork just until blended (do not overmix!). Turn dough onto floured surface. Using 1/3 of the dough at a time, pat or press mixture into a circle about 1/2" thick. Cut each circle into 4 or 6 wedges.
Preheat a pan on med.-low heat. Gently place the wedges on griddle. (some people like to add oil to cook them, we do it plain without the oil, just slightly greased pan). Cook until bottoms are lightly browned and the scones rise slightly (be careful not to burn). Turn and brown other side. Serve warm with cream or jam! YUMMY.
For an extra special treat serve with Devonshire Cream:
Combine 1/2 C. chilled whipping cream and 2 Tbsp. brown sugar in mixer and beat until stiff peaks form. Fold in 1/2 C. sour cream.
You can also add 1 C. diced fresh fruit (peaches, strawberries, raspberries).
~I love this for a lazy weekend breakfast or a busy weeknight!
1/3 C. all-purpose quick mix
1 1/2 C. milk
1 tsp. minced dried onion (or 1/2 tsp. onion salt)
salt and pepper to taste
1/2-1 tsp. herbs of your choice (parsley, thyme, oregano)
1 C. shredded cheese of choice ( I love swiss or cheddar - can also include 1/4 cup greek yogurt for extra zang)
1 C. finely chopped meat, crumbled bacon, sausage or cooked veggies (little bits of leftovers make a great filling!)
BONUS: For added nutrition we like to add chopped spinach or baby kale, chopped green and red peppers, or other veggies of choice.
Preheat oven to 325 degrees. Coat a 9" pie plate with cooking spray.
Combine rest of ingredients in blender and mix about 1 minute. Pour into pan. Add cheese/meat/veggies to the top. (You can also put cheese/meat/veggies on the bottom of egg mixture as well). Bake 30-40 minutes until toothpick comes out clean. Serve warm or cold.
~Can bake in muffin tins for quick "grab-and-go" breakfasts!
Here is another great morning recipe. Can you tell we try to plan ahead for crazy mornings around here??
3 C. All-purpose quick mix
1/3 C. sugar (can substitute agave or honey)
1 C. milk or water (can use coconut milk or nut milks)
1 tsp. vanilla extract
Filling: (this is essential to make it super yummy... can go without this if wanted however)
1/2 C. flour
1/2 C. packed brown sugar
1 tsp. cinnamon
1/4 C. butter or margarine
BONUS: Can make extra of this to add to the top as well.
1. Preheat oven to 350 degree. Spray an 8" pan with cooking spray.
2. Combine quick mix and sugar in medium bowl. Mix egg, milk and vanilla. Add to dry ingredients and stir to combine. Set this bowl aside.
3. Prepare filling by mixing flour, brown sugar and cinnamon. Cut in butter till mixture is crumbly.
4. Spread half of the cake batter in bottom of pan. Sprinkle filling over batter. Top with remaining batter. (if wanted can sprinkle the filling on the top of the cake as well for added sweetness). Bake 40-50 minutes until toothpick comes out clean.
~Can make this the night before, but put in the fridge UNBAKED until morning. Then it is easy to grab and put in the oven.
~This is great for a weekend or company brunch. Serve with fresh fruit and sausage or bacon.
Here is a fast way to make biscuits with your All Purpose Mix. Easy to add to any meal, especially dinner! Make left overs for a quick grab-and-go in the mornings!
3 C. All-purpose quick mix
3/4 C. milk or water
Stir together until blended. Drop dough by spoonfuls onto baking sheet. Bake in 450 degree oven for 10-12 minutes or until golden brown.
~Add 1/3 C. shredded cheese and chopped herbs to dough for a cheesy herb biscuit
Serve and enjoy!
Roasted Veggies https://voraciousvander.files.wordpress.com/2011/12/food-11-025.jpg
The trick here is roasting. Roasting at a high temp in the oven for about 20 minutes can work some serious magic. (Caramelization is always your friend.) Feel free to throw some other veggies in the mix too. Zucchini is my favorite because it takes on seasoning so well – but peppers, sweet potatoes, green beans, etc. can all be transformed in the same way.
Follow these simple steps and you’ll be on your way to making some shockingly delightful savory treats that you can feel awesome about.
1. Preheat oven to 220 C/425 F
2. Cut your veg into 8-cm/3-inch sticks, making sure they are even in thickness.
3. Line a baking tray with baking paper and a light layer of olive oil.
4. SEASON – go with the usual salt&pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.
(Today I used salt&pepper + smokey paprika and crushed red peppers.)
Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.
5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
Serve and enjoy! Great appetizer or midday snack!
Fall is upon us, and baking season has begun. It's so easy to just grab "ready made mixes" from the store, but did you know that you can make your own "All Purpose Mix"?
I LOVE THIS MIX! I use it all the time ! There are many recipes we will share with you that have this mix used in it. This mix can be the base of biscuits, quiche, pancakes, shortcakes, coffee cake... etc! Instead of buying the popular brand of pancake mix, make this instead. You will be happy with the results (and LESS CHEMICALS and preservatives than bought at the store!!)
All-Purpose Quick Mix
5 lb. bag flour (20 Cups - can also do 1/2 whole wheat or 1/2 other flours preferred)
4 C. nonfat dry milk powder or buttermilk powder
3/4 C. baking powder
2 Tbsp. salt
1 Tbsp. cream of tartar
5 C. vegetable shortening
In a large bowl, sift together the dry ingredients. With Pastry blender (or your hands) cut in shortening until mixture resembles cornmeal in texture. Store in airtight container, pull out when needed for making pancakes, waffles, scones, coffee cake, etc!
~Use 1/2 whole wheat flour, if desired.
~Cut recipe in 1/2 for smaller households.
~For added nutrition can also add some ground flaxseed or variety of other flours
Pancakes and Waffles:
1 c. All Purpose Mix
1/2 c. milk (we like thin pancakes, so sometimes add a little more milk)
Cook and enjoy!
Corn Bread. We love corn bread... but HATE all the added preservatives and chemicals in "Instant" cornbread packets (have you ever checked those out on the ingredient list??). Well, this is a perfect alternative! This is the best recipe - My husband says it should be it's own food group!
The Best Cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Yield: About 15 servings
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