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Some herbs, inspired by James Wong and taken from http://www.theecologist.org

 Chamomile (Matricaria recutita) – soothes indigestion and colic, eases tension, and is good for skin irritations.

Echinacea – boosts the immune system, and lessens the severity of colds and flu

Lavender – calms and relaxes, eases pain and is antiseptic for cuts and bruises.

Lemon balm – soothes nervous tension and anxiety, promotes sleep, and is good for cold sores.

Marigold (Calendula officinalis) – good for sunburn, and for acne and spots, soothes ulcers and digestive problems.

Peppermint – good for digestion, wind and headaches.

Rosemary – helps memory and concentration, improves mood, sweetens breath.

Sage – for coughs, colds and congestion, hot flushes.

St John’s Wort – anti-depressant and promotes skin healing

Viola (Viola tricolor) – anti-inflammatory, good for eczema and skin eruptions, and 

These are only the oils I have and use personally.  Always check with your doctor if you have any medical conditions, always do a test patch and please be aware if you use this information you do so at your own risk.  I realised I forgot Tea Tree, antiseptic, anti viral, we all know it’s good 🙂 

Aromatherapy Oils
Oil Uses Warnings
Benzoin I use this neat on burns, I think it works wonders, however it has many uses and is often found in prescription medecines, you can use it for sores, cuts, swollen gums etc.  You need to ensure you have the right benzoin from the styrax family.
Bergamot analgesic, antidepressant, antiseptic, antibiotic, anti-spasmodic, deodorising. Can cause sensitivity to sunlight, use caution in skin preparations. 
Black Pepper I use this for muscle aches, other uses are pain relief, rheumatism, chills, flu, colds, increase circulation,  increases the flow of saliva, stimulates appetite, aids digestion. Can cause skin allergies, should not be used when pregnant. 
Camphor Pain relief, increased blood flow I tend to not use this often, you need to be very careful with camphor and the quantities used need to be researched very well.
Carrot Seed Oil Antiseptic, calming, natural sun screen (low factor, I combine it with shea butter and raspberry seed oil) Do not use when pregnant
Cardamom It works as a laxative and soothes colic, wind, dyspepsia, coughs and nausea It’s fairly safe, it is also safe to use for morning sickness. 
Chamomile  analgesic, anti-spasmodic, antiseptic, antibiotic, anti-inflammatory, anti-infectious, anti-viral, anti-neuralgic,  antiseptic, antispasmodic, bactericidal,  sedative and digestive.  I use it in facial products. Do not use when pregnant
Citronella Bug repellant (I don’t really like this, but neither do bugs) Can cause skin irritation.
Clary Sage Anti depressant, antiseptic, antispasmodic, eases headaches, dizziness, night sweats and anxiety.   Do not use with alcohol.
Coriander analgesic, aphrodisiac, antispasmodic, deodorant, calming and some say lowers glucose levels.  Do not use large doses
Eucalyptus Cooling, deodorising,  helps with fevers, migraine,coughs, asthma, throat infections, sinusitis and catarrhal conditions. It soothes inflammation and eases mucus, is excellent in a bathroom deodorising spray.   People with high blood pressure and epilepsy should avoid this.
Lemon  Lemon is antifungal, antibacterial, cleansing, anti anemic and anti microbial, making it an excellent addition to cleaning products Can cause photo sensitivity to skin, use caution using in skin preparations. 
Lemongrass analgesic, anti-depressant, antimicrobial. antipyretic, antiseptic, astringent, bactericidal,  deodorant, diuretic,  fungicidal, insecticidal,  nervous system sedative and tonic. Can cause skin irritation.
Mandarin Sleep aid,   
Myrrh gum disorders, mouth ulcers, sore throats, skin ulcers, bed sores, athletes foot, eczema, diarrhea, flatulence, hemorrhoids, colds, catarrh and coughs. Large doses are toxic, use with caution.
Niaouli uplifting, clears sinuses, analgesic, anti-rheumatic and antiseptic Safe, always test first though. 
Orange (Sweet) antiseptic, anti-depressant, antispasmodic, anti-inflammatory and cleansing. Can cause photo sensitivity to skin, use caution using in skin preparations. 
Patchouli antidepressant, antiphlogistic, antiseptic, aphrodisiac, astringent can cause loss of appetite in some
Peppermint anitseptic, antibacterial, good for headaches, colds, healthy hair, gallbladder, aches and pains and asthma. Can cause skin irritation.
Pine Needle antiseptic, anti-viral, can ease muscle pain, sinus pain and respiratory issues.   Can cause skin irritation.
Raspberry Seed Oil Natural SPF, high levels of vitamin E, eczema, rashes, anti oxidant, good for lip balms and sun creams Considered safe
Rose  antidepressant, antiseptic, reduces wrinkles in skin preparations, moisturising. Not to be used during pregnancy
Rosemary analgesic, antidepressant, astringent, headaches, migraines, good for hair Not suitable for people with high blood pressure or epilepsy.  
Sandalwood antiseptic, antispasmodic, astringent, sedative and calming Considered safe

2013-09-27 21.17.21

 

These are light and crispy, it’s a similar recipe to the lime and chocolate so shows how it can be adapted. Makes 12 small cookies

Ingredients

1/2 cup of plain flour

1tsp baking powder

4 tsp vanilla extract

1/4 cup coconut oil

1/4 cup vitalite or vegan margarine

1/4 cup icing sugar

Add to the mixing bowl, the flour, baking powder, sugar, margarine and coconut oil.  I used the coconut oil solid and worked the mixture until it was melted.  Kneed together ingredients with your hands until all fats are dissolved and you have a dough.  Take a small piece of mixture into your hand and roll into a ball, slightly larger than a walnut and place onto a baking tray with parchment, press your thumb into the centre to make a dent, you don’t see it when cooked, but it helps them spread evenly.   Cook on 170 degrees for 10 to 15 minutes, check after 15, they should be golden.

I discovered this when as sick as a dog and about to go to a Rock Festival, my husband and I came down with terrible colds.  We ate it and for a couple of hours it made us feel better but it’s also just a very nice, tasty dish that is cheap to make and could be a recipe for using your own produce.  I know that for a lot of people good food is becoming hard to come by due to lack of finances, so I’m going to try and give an idea of costs. 

For 2 people, for more, double ingredients.

1 Carrot (I got a 1kg bag for 75p, so that’s a lot of carrots for other recipes)

1 Onion (1 bag for £1)

1 Stock cube (I get them from home bargains, they are 45p a packet and packaged in the UK, not maggi, they are Nestle and they want to patent water so I’m not buying their products)

3 tbsp soy sauce (I got a large bottle for under £3 in lidl

1 tbsp fish sauce (Optional, not for vegans and fine without, got it on offer for £1.50)

1/2 Pepper (75p for 3)

Noodles (I use the ones from home bargains for 45p a pack)

1/2 pint of water (or there abouts, cover the vegetables)

chillis 1/2 tsp (I used dried) (£1.50)

2 cloves garlic (£1.20 for 3 cloves)

1 tsp ginger (£1.50 for a piece, but you could use dried or the kind from a tube)

Slice veg (You can use anything really) and sautee in sesame oil if you have it (£1.50 a bottle from an ethnic section in a supermarket) or any oil, olive, sunflower, coconut etc, chop the garlic and ginger finely and add, stir every so often so nothing sticks, for the 2 person soup I use a small saucepan.  Add the stock cube when the veggies are soft looking, the onions start to get more transparent. and let it sit for a moment then mix it in, you can press it with the spoon to break it up.  Add the water, soy and optional fish sauce, simmer for 20 mins then add your noodles, without the flavour packet and wait for 5 minutes while they cook.  You have asian noodle soup, enjoy and obviously you can use proper noodles, but this is a cheaper version.  

I got the recipe from here but I amended it as below: http://www.holycowvegan.net/2011/12/lemon-poppy-seed-bundt-cake-with-lemon.html#.UkGMWMa3_pU

2 2/3 cup self raising flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 cups caster sugar

1 3/4 cup soya milk mixed with 2 tsp vinegar. Set aside for minimum five minutes to curdle.

1/4 cup lemon juice (I’m going to add a bit more next time)

1/4 cup poppy seeds

Zest of two lemons

1 tsp pure vanilla extract

1/2 cup sunflower oil

1/2 cup coconut oil

Cream together the sugar and oil until light and fluffy, about 2-3 minutes.

Mix the lemon juice, zest, vanilla extract and almond milk.

Sift into a bowl the flour, salt, baking soda, and baking powder

Add the flour to the oil and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition.

Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.

Oil and flour a cake tin and place in oven on 175 degrees for around 45 minutes or until golden and a toothpick comes out clean.

For the glaze: 1/4 cup lemon juice, 3/4 cup of icing sugar, mix.

Prick the top of the cake with a toothpick and pour or spread on the glaze.

1/4 cup lemon juice, 3/4 cup of icing sugar, mix.

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The images show our foraged apples ,with one apple from our tree, foraged blackberries and the leftovers as I forgot to photograph the finished pie.  I never measure my crumble mix but I’ll try and give rough amounts, i’m a cook that goes on flavour and texture and rarely follow recipes. 

Ingredients

Apples 

Blackberries

Brown Sugar

Flour

Vitalite or vegan margarine

Coconut oil

All Spice

Half a Lemon

Regarding quantities, I’d say I used 1 1/2 cups of flour, 3/4 cup of sugar, 1/4 cup vitalite, 1/4 cup coconut oil for the crumble mix, you can use either white or brown sugar.  Combine in a bowl using a rubbing technique to produce breadcrumb like texture. 

For the fruit, there was about 6 cups of chopped apple and 2 cups of blackberries.

First peal and chop the apples, finely chop a teaspoon of lemon zest and juice the half lemon, once chopped coat in the lemon juice, put into a pan with a cup of brown sugar and 2 tsp of allspice, cover and heat until softened, add the blackberries once softened and stir for a minute then transfer into a baking dish.   Top with the crumble mix and bake for 20 or 30 minutes on 190 degrees, check for bubbling filling and light brown crumble. 

I served this with soy cream (non GMO of course)