Making healing salves

This past summer was a fabulous year for St. John’s Wort. Not only was it abundant, it kept blooming throughout the summer. So of course, I made St. John’s Wort infused oil. Today, I made St. John’s Wort healing salve. It is one of my favorite salves. It brings relief from nerve pain and has anti-inflammatory properties, which help cells regenerate.  After massaging the salve into a painful area, you feel relief within 10 minutes. I’ve used it on backaches, sore muscles, bruises, shingles and my son’s growing pains with wonderful results, it even reduces the pain my Mom experiences from neuropathy. I just love it!

Making a salve is very easy. All you need is herb infused oil, beeswax, vitamin e, Mason jar, saucepan, and a chopstick.wax melting in oil

Ingredients

6oz. Infused oil

1oz. Bees wax

Vitamin E capsule

  1. In a mason jar, add infused oil and beeswax. To facilitate wax melting, it is best to break into little pieces or grate it.

  2. Put jar in a saucepan with about 2 inches of water. Boil water. (double boiler method)

  3. Stir oil/wax as it is melting with chopstick.

  4. Once the wax has melted completely, check consistency by dipping a teaspoon into the mixture and place it in the freezer for one minute. If it is too soft, add more beeswax or too hard, add more oil.wax on spoon

  5. Once you have the right consistency remove from heat and add the contents of a vitamin e capsule (it helps preserve the salve) and stir into the oil/beeswax mixture.

  6. Immediately pour into small jar.jars of salve

  7. Label jar with plant name, oil, beeswax, vitamin e, date and uses.

Now you are all set when a sore muscle or strain presents itself.

All information is shared for educational purposes only and has not been evaluated by the Food and Drug Administration.  This information is not intended to diagnose, treat, cure, or prevent any disease.

 

 

Being Thankful

The weeks leading up to Thanksgiving this year have been very difficult. As the world seems to be aching from all the senseless pain and suffering of far too many of our fellow humans, I’ve tried my best to focus on the positives in life. Yet I cannot seem to escape all the mindless acts of hate and racism that seem to be covering the globe. Whether it is brutal killings or rejecting the numerous Syrian refugees these violent acts have created, my heart breaks and feelings of sorrow take over my thoughts. I know I am not alone.

As a means of survival, one step I take is to limit the amount of the news and social media I engage in. Although, it is very addicting all news overwhelms my senses and leaves me crushed by the weight of despair. The negative news powerfully outweighs the good nowadays. The second and most important step is to surround myself with the good things in life. Thank goodness Thanksgiving can magically do that for us.

This year, we are again honored to cook for my octogenarian parents. As the years go by, our table continues to grow smaller, but thankfully, my Father and Mother will still take their place at the heads of the table across from each other. I will try to focus my thoughts on the blessings of my family and enjoy the stories of the past that will no doubt unfold around the table. My thoughts and prayers are always with those who are suffering and I hope better times are in store for them.

One of our favorite side dishes when I was growing up was Sweet Potatoes with Marshmallow. It was made with canned candied yams, canned pineapples, spices and marshmallows. When I took over making this dish years ago, I decided to add a little spin to the dish and use fresh ingredients. I found this great recipe in Saveur Cooks American and it has become a staple at our holiday table. I think it’s a delicious improvement on an old favorite. What do you think?

YUM!

Sweet Potato Casserole

Ingredients

1⁄2 cup raisins

1⁄3 sweet sherry

3 medium organic sweet potatoes

2⁄3 cup brown sugar

4 tbsp. butter, melted

1⁄2 cup fresh orange juice

1 tsp. finely chopped organic orange zest

1 tsp. pumpkin spice (or 2⁄3 tsp. ground cinnamon, 1⁄4 tsp. ground ginger, pinch ground nutmeg, and pinch ground allspice)

1⁄2 cup coarsely chopped pecans

1 cup pineapple cubes, coarsely chopped

1 1⁄2 cups miniature marshmallows

Instructions

  • Preheat oven to 375°. Soak raisins in sherry until soft, about 30 minutes. Drain raisins and transfer to a large bowl.
  • Meanwhile, bake sweet potatoes until tender, about 40 minutes. I like to throw them in the oven while the turkey is roasting (hey, the oven is already on, might as well capitalize on it). Allow potatoes to cool, then peel, mash up (I like them a little chunky). Add raisins, brown sugar, butter, orange juice, orange zest, and pumpkin spice and mix well. Fold in pecans and pineapple and transfer to an 8” square baking dish.
  • Bake casserole for 20 minutes, then cover with marshmallows and bake until marshmallows are golden, about 5 minutes more. Serve warm.

HAPPY THANKSGIVING!

May there be peace on earth in our times.