“Rosemary and Olive Bread” by “The Illustrated Herbal Encyclopedia”

“ROSEMARY AND OLIVE BREAD”
“The Illustrated Herbal Encyclopedia”
by Brenda Little

1 lb. – 10 oz. White plain flour
2 tbsp. Powdered milk
1 tsp. Salt
2 tsp. Sugar
1 oz. Dried yeast
Warm water
Rosemary leaves
Olives, halved, black or green

*Mix dry ingredients. Crumble yeast into half a cup warm water and mix well.
**Add oil and yeast mixture to dry ingredients, adding more warm water if needed to make a soft dough.
***Turn on to a floured surface and knead well until dough becomes springy. Cover and keep in a warm place for 15 minutes.
****Divide into two and roll into flat rectangles.
Put dough on a greased oven tray and leave, lightly covered with a cloth, in a warm place for nearly an hour or until it has risen to double the thickness.
*****When risen, poke holes in the dough right down to the tray and put a tiny spring of rosemary or a sliced olive in each one.
*Bake at 425 degrees Fahrenheit (220 deg. Celsius)

“Sweet Potato/Nut Bread” by Farm Journal’s

“Sweet Potato/Nut Bread”
“Farm Journal’s – Country Cookbook”

1/2 cup soft butter or regular margarine
1/2 cup shortening
2-2/3 cup sugar
4 eggs
2 cup cold, mashed sweet potatoes
3-1/2 cup sifted flour
1 tsp. Salt
1 tsp. Ground cinnamon
1-1/2 tsp. Ground nutmeg
2 tsp. Baking soda
1 cup chopped walnuts
2/3 cup Cold, strong black coffee

*Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each addition. Blend in sweet potatoes.
**Sift together dry ingredients; add nuts. Stir into creamed mixture alternately with cold coffee.
***Pour batter into 2 greased 9 x 5 x 3″ loaf pans and 8 greased muffin-pan cups. Bake in moderate oven (375 degrees) 1 hour for loaves and 25
minutes for muffins, or until they test done in
center.
****Cool 10 minutes; remove from pans and cool completely. Makes 2 loaves plus 8 muffins.

“Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

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1 large garlic clove, peeled and crushed

pinch of salt

¼ pint plain unsweetened yogurt

freshly ground black pepper

½ tablespoon each chopped fresh tarragon, chervil, chives and parsley

½ tablespoon chopped fresh herbs, to garnish

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Preparation time: 12 minutes, plus chilling

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This sauce is subtly flavored with the classic fines herb’s mixture.

Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.

Variation: Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber. Serve with roast or grilled lamb, or meatballs.

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“Maple Cream Fudge”

“Maple Cream Fudge”

2 cups brown sugar
1/2 cup milk
2 tblsps. Butter
1 tsp. Vanilla

Nuts or raisins if preferred.
Dissolve brown sugar and milk in a sauce pan. Bring to a boil. Boil until it forms a soft ball when dropped into cold water. Remove from heat, cool, add butter and vanilla. Beat until creamy. Put into a buttered 8″ x 8″ pan to cool.

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Recipe – “Chocolate tart with Russian-style Baikal tea”

“Chocolate tart with Russian-style Baikal tea”
“The Tea Box” by Gilles Brochard
 
7            ounces fine-quality semisweet chocolate, melted
2/3        cup heavy cream
2            cups low-fat milk
1-1/2     teaspoon Russian-style Baikal tea
9-inch    baked pie shell
Crushed pistachios
 
*    Preheat oven to 300 d. Fahrenheit.  Combine the cream and milk in a saucepan and bring to a boil.
*    Bring 3/4 cup water almost to a boil.   Add the tea and steep 6 minutes to get a strong infusion.
*    Add the tea infusion to the milk and cream.   Then add the melted chocolate and whisk until smooth.
*    Pour into pie shell and bake 20 minutes.
*    Let the tart cool 30 minutes.  If the filling is runny, refrigerate the tart for 20 minutes.  Before serving, garnish top with crushed pistachios.
 
8     servings.

Recipe – “Matcha Float”

 

MATCHA FLOAT

 

“New Tastes in Green Tea” by Mutsuko Tokunaga

 

2        tsp. Matcha + 1/2 cup of hot water

 

5 – 6   ice cubes

 

1/2    cup cold milk

 

1        scoop vanilla ice cream

 

Syrup or low-calories sweetner, to taste

 

* In a tall glass, mix the matcha and hot water, and stir briskly until the paste become smooth.

 

**Add the ice cubes and pour the milk slowly over the them.

 

***Top with ice cream.   Add some syrup or sweetener if you wish.   Serve with a long spoon.

 

Therapeutic Herbal Bath’s

To create that Spa comfort at home ……..add a few candles, either scented or unscented along the counter or bath tub, brew a nice calming tea and start to run your bath water.    This can create an ambience and peaceful area in your home.  

Even with the sound of running water can be soothing for most of us, this can bring you to remember that tropical vacation or the west & east coast trip.

Many herbs have relaxing properties when infused into your bath water.

Christmas Nog

Christmas Nog
5    eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup white sugar
 2    cups milk
        pinch of salt
**    Optional Rum
Put into blender:
~~~~~~~~~~~~~~~~
Crack open your eggs, blend in blender.  Add spices, sugar, salt and milk then blend.
Blend all ingredients into blender, chill and serve.

Herbal Bathing …….

For many centuries enjoying herbs in bath has become a very therapeutic way to help re-energize the body.    A great way to distress, soothe skin and generally relax you from every day.    Enjoying a warm bath with a few wonderful herbs in a a small muslin bag.

Creating a ambiant place around your own tub can become very theraputic after a stressful day.   We all know that we have stress in our everyday life.     Add in some good music, candles, flowers, infuse a herbal tisane or a wonderful cup of tea.     The idea is to sooth the mind and relax the body, refresh the whole body, create new energy in the body and relax.

Feeling calm after relaxing after the bath will help encourage a restful sleep.

** Research:  “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s

Many cultures around the world have a range of theraputic bath houses; healing with mineral waters and ranged temperatures to help with artheritic health issues, enhance health, cleansing and relaxation like the “Turkish Bath Houses” is just one example.   Some Bath Houses give body massage’s as part of the theraputic treatment before enhancing their bodies to the hot bath’s.  “Japanese Bath Houses” are separated by the sexes and use hot water from a natural spring (the “Sento”), these were public bath houses.  For more enhancement of nutrients from the mineral natural bath’s; many of the clients would leave the Bath Houses without rinsing off the minerals after bathing.   Healing properties of the hot mineral waters was to cleanse impureties from the body, enhancing a long life.    The Canadian well known “Banff Mineral Springs” or “Radium Hot Springs” in Canada, with a variety temperature’s where you can soothe, soak and refresh from daily life.     Their are many Bath Houses around the world.  

**Research from “Wikipedia”

Many herbal infusions are from flowers and leaves.

**Remembering use less for children and elders, full infusion maybe too strong.

Many popular herbs in the bath are:    Lavender, Camomile, Hops, Peppermint, Roses, Rosemary, Bay Leaf, Sage.

Calendula

Calendula (Calendula officinalis)

A beautiful yellow flower can be used as externally for sores, skin ulcers, burns and bruises. This flower is also being used in the cosmetic industry and is known to have a soothing feeling.   

Although this flower is used in other industries, it is also used in the Tea Industry as a color addition to many herbal blends, fruit and black tea blends.  No additional taste.    This flower is part of the potted marigold and generally the petals are dried to brew your tea. But this flower can also be added to your healthy salad and to “the manufactured version of marigold cheese”.

Taste: Neutral     Classification: Herbal Tea (Caffeine Free)    
Origin: Italy Region: Tuscany   

 (Research: “Herbal Recipes for Vibrant Health” by Rosemary Gladstar’s)