Natural Home Remedies

Natural Home Remedies

This winter we have been very fortunate in avoiding the flu but some in the family did have a few days of fighting a cold.  So, out came my remedies!  I was determined this year to not use over the counter drugs to stay healthy and so ordered some herbs from www.mountainroseherbs.com to get ready for the cold season.  I follow WellnessMama and got a lot of these recipes from her, as well as from from GrowingUpHerbal.  Here are some of the recipes. The Ultimate Immune Boosting Elderberry Syrup Ingredients: 1/4 c. Elder Berries Whole Organic (Frontier) 1/4 c. dried bilberries 1/4 c. dried rosehips 1/4 c. dried hibiscus flowers 2 TBSP. fresh ginger root (1 TBSP. dried ginger root) 1 TBSP. dried echinacea root 1 cinnamon stick 5 whole cloves 1 c. raw honey (1 c. maple syrup for children under 12 mo.) 4 c. pure water Instructions: Pour water in a saucepan and heat on high until water comes to a full boil. Combine all herbs together in a bowl. When water comes to a boil, turn heat down until water is simmering (steaming, not boiling) and add herbs. Mix well and allow mixture to simmer for 30-45 minutes or until water is reduced in half (2 cups).Strain herbs using a mesh strainer. Press the herb mixture into the strainer using a wooden spoon to extract as much juice from the herbs as possible. Allow liquid to cool to room temperature. Measure honey and add it to your liquid. Mix well. Bottle, label, and store in the refrigerator. Dosage: For prevention, adults take 1 TBSP daily and...
Individual Cheesecakes!

Individual Cheesecakes!

Cheesecake tarts!  I have always wanted to try making individual cheesecake tarts since I love getting them at September Cheese Farm.  Love them!  Today, New Year’s Day, I decided to make them for my in-law’s birthday celebrations.  I made an oatmeal-pecan crust and found a cheesecake base that I just divided into four bowls for the different flavors.  They turned out divine!  Try some for yourself.   This recipe makes 36 cheesecake tarts. Oatmeal-Pecan Crust 2 cups gluten-free oats 3/4 c finely chopped pecans 1 1/2 c packed light brown sugar 3/4 – 1 cup melted butter Heat oven to 375 degrees.  Line 36 medium muffin cups with paper or foil liners.  In large bowl, combine oats, pecans, brown sugar, and the butter, blending well.  Spray paper liners lightly with coconut cooking spray.  Spoon about 2 T into each cup and press down firmly with bottom of a cup to form a crust.  Bake 8 – 10 minutes, or until lightly golden brown.    Remove from oven  to cool and reduce heat to 325 degrees. Cheesecake batter 3 ( 8 oz) packages cream cheese, room temperature 1 cup sugar 4 eggs 1 t vanilla 1/3 cup heavy cream 1 T gluten free flour In  a large mixing bowl, combine cream cheese and sugar with electric mixer.  Beat at medium speed until well combined.  Add eggs on low speed, one at a time, beating well after each addition.  Add vanilla, cream and flour, mixing until smooth and creamy. If you want to make a bunch of different kinds, divide batter into individual mixing bowls. Key Lime cheesecakes To the above...