Chia Milk Recipe

Since so many people have asked for my recipe for Chia Milk, I thought I'd share:

5 Tbsp Chia Seeds
2 Cups Water (plus 3-4 more cups)
1/4 cup Walnuts
2 Tbsp Almond or Cashew Butter
1 Tbsp Honey
pinch of Salt

Soak  Chia seeds & Walnuts in water 2-12 hours in the refrigerator.
Pour mixture into a high-powered blender (if you only have a regular blender it will be fine, just not as smooth).  Add nut butter, honey & salt.  Fill blender to almost full with additional water (leave room for movement in your blender).

Blend at high speed until smooth. 

Chia Milk will store for 3-5 days refrigerated.  My favorite way to use this wonderfully healthy mix is as the liquid base of a green smoothie.

Wild & Bright Blessings,

~*Rhi*~

Herbal Artichoke Dip

Cooking with nutritive herbs is a great way to incorporate them into your daily life.  Nettles provide an amazing amount of nutrition.   

This recipe is "Oh my goddess YUMMY!"

Herbal Artichoke Dip

1/2 onion, diced

1 cup spinach chopped

1 cup chopped nettles (or ½ cup dried & reconstituted)

8 ounce jar marinated artichoke heart, drained & separated

1 tablespoon olive oil

2/3 cup Veganaise

1/2 cup nutritional yeast

 3 garlic cloves, minced finely

1 T dried basil

1 T dried parsley

1/4 teaspoon cayenne

1/2 teaspoon black pepper

1/3 cup vegan mozzarella (optional)

Preheat oven to 350.

Sauté onion & artichoke hearts in the olive oil.  When onions are tender, add nettles, garlic, basil, parsley, cayenne, pepper & continue to cook for a few moments more (until nettles are wilted).  Remove from heat & mix in garlic, veganiaise, nutritional yeast, mozzarella & stir well.  Place in shallow, oven-proof dish & bake 15 minutes.

Serve with crackers, pita or good quality bread.

Blue Sheese & Greens Pasta...Yum!!

The greens in the garden survived our chilly winter weather & I was craving them, so tonight I made

Greens, Mushrooms & Caramelized Onions

in a Blue Sheese Sauce over Pasta

Oh my gods & goddesses, it was divine!

Here's the scoop:

1 medium onion, chopped

1 pound mushrooms, chopped coarsely

1 Tbsp Olive Oil

1 tsp Salt

Huge Pile of Greens, chopped: Dinosaur Kale, Broccoli (greens only), Swiss Chard, Chinese Spinach
3/4 package Blue Sheese

1 cup Organic, Unsweetened Silk

Pasta of your choice
1/4 cup toasted, chopped walnuts or pecans

Cook onions over medium heat in a skillet with olive oil & salt until they are almost brown & caramelized (don't cook too high, you want the soft, sweet flavor of caramelized onions); about 20 minutes.  

Prepare water for pasta & bring to a boil before you add kale to skillet. Start pasta when you add the kale to the skillet.

Add mushrooms & stalks of kale (not leaves) & cook for about 10 more minutes.   Add chopped greens & saute until softened.  Grate 1/2 of the Blue Sheese into the skillet with the veggies & stir in the 1/2 cup of milk.

Remove pasta from the water when it is almost done & add it to the skillet - it will absorb some of the extra liquid.  Toss all around & let cook over medium heat until pasta is done.

Serve in a bowl with additional, crumbled Blue Sheese & nuts.

Enjoy!


Wild & Bright Blessings,

~*Rhi*~

   )O(

Divine, Yummy & Healthy

Dates have a long history.  There is evidence that humans ate dates as early as 6,000 BCE.  Often, these wonderful delicacies were reserved for royalty.  Now, we're lucky enough to be able to find high-quality dates in most health food stores. 

Today, I was seeking lunch & came across Raw Snowballs.  These were little, round confections rolled in raw coconut.  They were heavenly, so I just had to figure out how to make them.

Raw Snowballs - Rhi's version

1 1/2 cups nuts - I used equal portions of walnuts & Brazil nuts, but many recipes call for almonds & walnuts.
13 large medjool dates (remove the pits) - use this kind, they're sweet & creamy
3 Tbsp cocoa - I actually ran out of my cocoa, but had some Giradelli Chocolate Mocha mix & discovered it's really not much more than chocolate & coffee powder, so I used that
1/2 cup raw, dried coconut - don't use the sweetened stuff in the grocery store...yuck!

Put the nuts into a food processor & whir until they're cut fine, but not creating nut-butter.  Add dates & continue to whir in the food processor until the mixture is well incorporated & looks almost like really thick & nutty brownie batter.  Form into 1 inch balls & roll in the coconut.  Refrigerate or eat. 

This made about 36 little "snowballs".  I'm not sure how many it really makes, because I kept eating them!

Wild & Bright Blessings!

~*Rhi*~

    )O(

**Oh, & I know my recipes are sometimes vague & have a lot of extra little notes in them.  Remember, I'm not a cookbook author I'm just a little kitchen witch. :)

Risotto Soup

Tonight, I needed a quick dinner after a tiring day.  Luckily, I have a habit of making too much risotto & last night's version was sitting in the refrigerator. 

I trusted my kitchen witch's intuition & turned it into soup.  Oh my gods & godesses! It was delicious!

Here's the formula:

4-6 cups broth (I used Bryanna's vegan chicken-style broth powder)
2 cups leftover risotto (tonight's was mushroom, leek, butternut with white beans)
Chicken-style TVP

Toss all into a pot & heat until TVP is soft.  Sprinkle with fresh parsley and/or green onions.  Serve with crusty bread.

The funny thing is that both of these meals - last night's risotto & tonight's soup - were a result of the "I've got nothing left in the refrigerator to eat & no time to go to the store!" syndrome.  For some reason, I had some unused leeks and a few mushrooms in the crisper.  And, the last time I steamed butternut squash, I didn't need it all so tossed the rest in the freezer.  Tossing in the beans was simply a whim. 

Really, risotto is perfect for using those odds & ends left after a week's worth of cooking. 


Happy eating!

~*Rhi*~

    )O(
oh, & Wild & Bright Blessings!!

Some Vegan Resources

Even if you're not vegan, some of these sites & books have such great recipes that you might want to check them out:

Vegan Culinary Experience This wonderful group of chefs provide a monthly BOOK of recipes, including techniques, nutritional info & some terrific articles in pdf format.  They do not send any junk e-mail!  Also, if you don't like to cook, they have a meal plan where they ship you meals. This is a great way to learn the science of great vegan cooking.

The Post Punk Kitchen - here, Isa Chandra Moskowitz has a collection of recipes, thoughts on veganism, etc.  Isa is one of the big celebs in vegan cooking.  Check her out!

Sarah Kramer has some wonderful cookbooks, she's also just a TOTALLY COOL woman!  Her blog at GoVegan ends up being about her dog, Fergus, quite a lot (which is really fun).  Her website only has autographed copies of the cookbooks, but you can purchase them directly from Amazon for a lot less if you're interested.

Notes from the Vegan Feast Kitchen.  Bryanna Clark Grogan is another fabulous recipe designer!  She brings the familiarity of meat dishes back to the vegan table.  While many of her great recipes are no longer available on the internet, she's putting out new ones regularly.  I'm especially excited to try her seitan "ham" recipe, because we are addicted to the seitan "turkey" & "beef".

I've never been disappointed with Bryanna's work!

The Fat Free Vegan Kitchen - Susan is amazing!  Her recipes should really be called oil-free, because she uses other fat sources at times, but they're all really wonderful.

Susan manages the Fat Free Vegan Recipes site, which is a place where readers can submit their own recipes.

Vegan Yum Yum is a site that is filled with mouth-watering pictures & recipes to go along with them.  Another very worthy site!

The Vegan Dad is a terrific source of recipes!  Since he's a dad, he has to feed some finicky kids, so everything is friendly food.

I'm sure I missed a whole pile of wonderful resources.  There are some terrific books out there too.  Here's my current collection of Vegan Cookbooks.

Wild & Bright Blessings!

~*Rhi*~

    )O(

Vegan Hot Wings!

The 2 tastes I miss most since going veg are BBQ & Hot Wings.  I don't miss the meat, but miss the flavor & experience of the sloppy finger foods.

BBQ has long since been fixed in our house with this recipe Vegan Barbecue Ribs from the FatFree Vegan Kitchen.

But until today I hadn't managed to reproduce Hot Wings with decent results.
Today's version was right on the money!!  I was so excited, that I forgot to take pics.

Vegan Hot Wings

8 oz tempeh
¾ cup unsweetened milk substitute (I use Silk Organic Soy Milk)

½  cup flour
pinch of salt
1 tsp paprika

1 tsp onion powder
1/2 t garlic powder
1 cup panko bread crumbs

Sauce:

2 Tbsp vegan margarine (I use Earth Balance)
1-2 Tbsp hot sauce
1/3 cup  ketchup
2 Tbsp agave nectar

Preheat oven to 400 degrees (use “speed bake” or convection if you have it)

Cut the tempeh into about ½ inch x 2 inch pieces.  Boil the tempeh in enough water to just cover in a covered skillet for 10-15 minutes or until it is softened. Drain.  

Use spray oil to prepare a baking sheet.

Mix the flour & seasonings in a medium bowl or plate.

Put your soymilk another bowl.

Put the panko bread crumbs in a third bowl.

Coat the tempeh pieces in flour, dip each nugget into the milk & then toss with panko to coat.  Arrange all pieces on the baking sheet.

Spray the tops with cooking spray, and bake at 400 degrees for ten minutes.

Turn the nuggets over after 10 minutes & spray again with oil. Bake for an additional 6-8 minutes.

While the nuggets are baking, Mix all sauce ingredients in the skillet & heat over medium heat until warm (don’t allow it to boil).  Keep the sauce warm.

As soon as the nuggets are done baking, toss them into the skillet & turn to coat each one in the sauce. Serve with vegan ranch dip or, if you can find it, vegan blue “cheese” dip.

 We had these in wraps with some fresh tomatoes, sliced onions & Okinawan spinach.  YUMMMY!

Wild & Bright Blessings!

~*Rhi*~

    )O(

I don't wanna cook!

There are evenings where I just don't feel like cooking.  Mostly, this means my darling sous chef isn't around to do the chopping, because he's at work.  In the past, I would order pizza or Chinese food & veg out in front of the television.  Now, after years of my own yummy food, I just can't bring myself to pay $30+ for lousy take-out for 2 people.

So, I've had to come up with a few strategies for the "I don't wanna cook!" nights.

• Pizza - with a few veggies & a pre-made crust, we can have yummy, vegan pizza in 30 minutes or less (LOL).  Here are a few of my pizza combos

• Vegan sausage, mushrooms, tomato sauce
• Mushrooms, onions, basil, some pre-made vegan cheese (either homemade if I have it or store-bought)
• Broccoli, vegan feta (homemade), kalamata olives & spinach
• "beef" flavored TVP, jalapenos, refried beans & vegan cheddar (store-bought)

• Risotto - we always have some veggies & arborio rice around, & that's all it really takes to make a risotto.  I pretty much just pick a broth, add wine, sauteed onions, some vegan margarine & vegan parmesan & a veggie or 2 & an herb
• Mushroom & Spinach
• Asparagus 
• Broccoli
• Winter squash
• Peas (add lemon juice)
• you get the point...experiment

• Quinoa  Bowl - I stole this from a local restaurant, Dandelion Communitea Cafe.  
• 2 servings Quinoa
• 1 can any beans, drained, rinsed & warmed
• 2 raw veggies, chopped or sliced
• Any salad dressing
• Cook the quiona (directions here).  While it's cooking, chop the veggies & cook the beans.  Spoon the quiona into a bowl, add the beans & veggies, top with dressing...mix &  eat!

• Freezer foods - just make a big batch instead of enough for your meal.  When dinner is over, take a few moments to portion out & freeze the leftovers.  Just be careful with gravies, they tend to separate when frozen & thawed.
• Soups
• Chili
• Enchiladas
• Lasagne
• Spaghetti & other pasta sauces

So, there it is...this vegan witch has more important things to do tonight than make an elaborate dinner.  I'm headed into the kitchen to tear mushrooms & spinach into a skillet of risotto that I shall stir deosil as my mind wanders.

Wild & Bright Blessings!

~*Rhi*~

    )O(

Winter Harvest Polenta

If you've ever tasted real polenta as opposed to that icky store-bought version, you know why I have to make my own.  For a long while, I was intimidated by this dish & thought there was no way I could create a vegan version.  Just like risotto, though, polenta is easier than you think & even easier to veganize!

Today I wanted something different to use up the leftover butternut squash sitting in the refrigerator, so I played around with a recipe & came up with this:

Winter Harvest Polenta

1 cup cooked & mashed winter squash (butternut, acorn, sweet dumpling, pumpkin...any winter squash will do)
3 cups vegetable stock or water
1 cup coarse cornmeal
1/4 cup minced onion (about 1/4 small onion)
pinch dried, crushed rosemary
pinch dried, crushed (not powdered) sage
1 Tbsp olive oil
1 Tbsp vegan margarine (I use Earth Balance)
2 Tbsp vegan Parmesan (I make my own, but you can use any number of store-bought brands)
2 Tbsp unsweetened milk substitute (I use unsweetened almond milk)

Preheat oven to 350 degrees.

To cook squash, just peel & cube, then boil for about 20 minutes in salted water.  Puree with a potato masher or in your food processor/blender.  Set aside.

Bring water to a boil.  Slowly stir in cornmeal.  Stir constantly & reduce heat to medium-high (still boiling, but slowly).  Continue to cook & stir constantly until the mixture is thick & consistent.  It may even begin to form lumps.  Remove from heat & add the rest of the ingredients (if you want to saute the onions first, go ahead, I didn't) & stir to fully combine.

Spray an 8 inch x 8 inch pan with non-stick spray or paint lightly with olive oil.  Spread mixture into pan & bake for 30-40 minutes.  Remove & allow to cool slightly before serving.

This can also be grilled!  To grill the polenta, omit the baking step (or bake it, eat some & chill the rest for grilling), chill the mixture, covered, in the refrigerator for at least 3 hours or until cool & firm.  Slice to about 1/2 inch to 3/4 inch thick & grill over medium heat on an oiled grill.

The next conundrum was what to do with my new yummy polenta.  After digging through a few books, I decided to combine 3 recipes in my cauldron, add a touch of Faery dust & out came:

Winter Harvest Polenta Stacks with Sun-Dried Tomato Cashew Cheese

I sliced the polenta & grilled it, added a layer of "cheese", & a layer of roasted veggies, topped with tomato & roasted veggie puree & zapped it in the oven at 400 for about 10 minutes.

I basically just threw the "cheese" together using cashews, pine nuts, a touch of white miso, some fresh pesto I made earlier this week,  & sun-dried tomatoes.  The veggies were mushrooms, zucchini, onion, & carrots.  After they roasted, I pureed them in my blender with 3 whole tomatoes, 2 Tbsp tomato paste, a splash of apple cider vinegar, about a Tbsp of maple syrup & some garlic, then simmered for an hour.

Hubby & I got so excited about eating dinner, that I forgot to take a picture, but you get the idea.

Nutritious & Yummmy!!!

Wild & Bright Blessings!

~*Rhi*~
    )O(

Nut Cheese (quit giggling!)

When I told a friend I ate nut cheese, she giggled & giggled until she almost peed her pants.  But seriously people, cheese made from nuts (the kind from trees, not men!), is a wonderfully flavorful addition to a vegan diet.

In addition to nut cheeses, there are a variety of vegan cheese substitutes that can help jazz up your favorite recipe.  Vegan cheeses are easy to make, but most require a bit of planning because you need time to soak the nuts. (Ok, now I'm giggling with an image of soaking nuts!!)

One of the great things about nut cheeses is that you get amazing nutrition from nuts instead of the artery-clogging animal fat from dairy cheeses.

Besides their nutrition & taste, they are another way to incorporate your herbal magic(k) into your kitchen witch practice.  Experiment with some basic recipes & soon you'll be making love cheese (basil), cleansing cheese (sage), & a variety of other herbal cheeses!

Oh, & by the way nut cheeses taste amazing!


Here are a few of the recipes I use, feel free to muck around with them as you learn to make cheese yourself:


Nut Ricotta

I use this in Italian recipes as a ricotta substitute & also as a spread on crackers & sandwiches.  This recipe is a modification of a bunch of different ones I found in cookbooks & on the internet.  They're all about the same with a few changes.  Many thanks to Isa Moskowitz of Veganomicon & Jannequin Bennet of The Complete Vegan Kitchen for their inspiration!!

1 cup cashews
4 cloves garlic, minced
1/2 tsp salt
dash pepper
1 package firm tofu (may omit, see note below)
juice of 1/2 lemon
1 Tbsp fresh basil
2 tsp fresh parsley
2 tsp fresh oregano

Soak cashews in water for 2 hours (can be skipped if you're in a hurry, but the texture will be different). Drain & rinse.  Place cashews, garlic, salt & pepper in the food processor with S blade & process until a paste is created.  Add in the rest of the ingredients & process until mixed well & a good texture has formed.

You can also make this without the tofu, just add water while you're processing to get the right texture.  Try adding sun-dried tomatoes or increasing or changing the herbs.


Almond Feta Cheese with Herb Oil - this recipe comes from Vegetarian Times & is tried & true.  It takes a lot of work, so I don't make it very often.

Pepper Crusted Cashew Goat Cheese - another great recipe from Vegetarian Times! This is super yummy.  I don't tend to crust it if I'm using it on pizza, though (& it's wonderful on pizza!).

Vegan Parmesan
This is a recipe in process.  Each time I make it, there are adjustments.
The base recipe comes from here: Vegan Parmesan Recipe.  None of the versions taste exactly like Parmesan, but they add a great flavor to any dish that calls for Parmesan's kick.

1 cup nutritional yeast
1/2 cup almonds
1/4 cup sunflower seeds
1/2 tsp salt
dash onion powder
1 tsp dried parsley

Toast the almond & sunflower seeds lightly.  Allow to cool completely.  Grind the nuts & seeds in a food processor or coffee grinder (small batches for coffee grinder) until they are powdery.  Be careful not to grind them into a paste!  Mix in nutritional yeast, salt, onion powder & parsley.  Store in refrigerator. 

Ethos Kitchen's Basic Cheese Sauce (using commercial vegan cheese substitute)

This recipe belongs to Kelly from Ethos Vegan Kitchen in Orlando, FL.  Kelly was kind enough to hold a few vegan cooking workshops & really kick-started my vegan cooking skills. If you ever find yourself in Orlando, visit Ethos for some homey vegan fare!  You can use any vegan margarine & cheese substitute to make this recipe, I've just found these brands are the ones my hubby & I like the best & the ones Kelly recommends.

2 Tbsp Earth Balance vegan margarine
2 cups Follow Your Heart Monterrey Jack or Cheddar
Salt to taste
1/4-1/2 cup unsweetened milk substitute (I use Silk Almond Milk, Kelly uses Eden Soy Milk)

Melt margarine over medium heat in a skillet or small saucepan.  Add cheese & salt, stir constantly until melted.  Add milk to desired thickness/thinness.  Serve over pasta or veggies or whatever.  You can add any number of herbs to this recipe & it is fabulous.  My favorite way to serve it is:

Vegan Nachos
1 recipe of Basic Cheese Sauce (above)
1/2 package of vegan "beef" crumbles or "beef" TVP soaked
1 Tbsp cumin
1 tsp ground oregano
1 tsp chili powder
dash cayenne
Salt & Pepper
1 can black beans or pinto beans
Cilantro
Avocado or vegan guacamole
Corn chips

Once cheese sauce is done, add the rest of the ingredients.  Stir & continue to cook over medium heat until hot & combined (don't worry if your cheese sauce separates momentarily, it will all come back together).  Sprinkle with cilantro.  Serve with corn chips & avocado or guacamole.  YUMMMY!

Now that I've given you all the recipes, remember...YOU'RE THE COOK!  Modify, adjust, tinker.  Let me know how your versions turned out.


Tomorrow, I''m going to try a new Sun-dried Tomato Cashew Cheese over my Polenta...stay tuned.

Wild & Bright Blessings!

~*Rhi*~

    )O(

Quick Fall Pudding

I love to get creative with Fall vegetables.  Here are a couple of recipes that highlight Sweet Potatoes & Pumpkin...oh, and they're Dessert!  As a plus, they're also vegan.

Quick Sweet Potato or Pumpkin Pudding

3 cups coconut milk*
1/3 cup sugar
2 cinnamon sticks
Pinch of salt
1/2 cup corn starch in 1/2 cup cold water
Powdered cinnamon to taste
1 sweet potato (about 1/2 cup cooked)

Microwave sweet potato.  While it's cooking, add the rest of the ingredients except cornstarch mixture to a medium sauce pan & simmer.  Add mashed sweet potato & use immersion blender to make a smooth mixture (or you can put it in a blender, but take the cinnamon sticks out 1st).  Bring to a boil & slowly stir in the cornstarch mixture - only stir in enough to get to desired thickness.  Divide into 3 or 4 ramekins or small bowls & sprinkle with cinnamon.  Can be served warm or cold.

*For home made coconut milk mix 1 part dried, unsweetened coconut with 2 parts very hot water & blend.  Strain & press to extract as much liquid as possible.

Pumpkin or Sweet Potato Muffins

2 1/2 cups flour
1 1/2 cups fresh cooked or canned pumpkin
1/4 cup coconut milk
1/2 cup oil
1 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutritional yeast (optional)
3/4 tsp cinnamon
1/2 tsp Chinese five spice (optional)
1/2 cup chopped nuts

Prepare muffin pan with papers & preheat oven to 350 degrees. Sift together all dry ingredients in a large bowl.  Blend pumpkin, oil, coconut milk in a blender until smooth.  Pour wet mixture into dry & stir gently until combined.  Pour batter into muffin papers.  Bake for 40 minutes (Watch your cooking time, all ovens are different.  Muffins are done when toothpick inserted into center comes out clean.)

These actually get better after storage in the freezer, so go ahead & take advantage of the availability of pumpkin now.

Both of these recipes can be made with either Pumpkin or Sweet Potato & are delicious either way.

I hope you enjoy these Samhain desserts.

Wild & Bright Blessings,

~*Rhi*~

     )O(

Remedy for Headache

Today, I woke up with a headache. Not just any headache, a MIGRAINE!

I knew there was a reason I researched headache remedies yesterday. 

 

 So, I brewed myself a tisane (tea).

 

2 Cups Water heated to just below a boil

about 5 sprigs fresh Basil with flowers*

2 tsp dried Feverfew

2 tsp Lavender

2 tsp Skullcap

2 tsp Lemon Balm

Cover & Steep for 20 minutes

*I have basil growing in the garden, or I could have used 2 tsp dried Basil.  To harvest, I simply stood in the garden for a few moments to connect with the plants.  Then, I asked them to help me with my headache.  2 of the 5 Basil plants were in especially good shape & I felt their pull.  Normally, I cook with all of them, harvesting equally, but felt that I needed the strongest plants today.  I kept hearing "flowers" in my head, so I honored that & snipped 5 sprigs about 6 inches long with the flowers attached.  I thanked the lovely plants & crushed the leaves by hand before adding the leaves & flowers to the water. 

After 1 cup & about an hour, my headache is almost gone!  This is amazing, because usually my migraines last for days.  

The next cup is cooling in the refrigerator to become a compress with 2 Tbsp chilled Witch Hazel.  

This remedy was a combination recipe I developed from my herbalism sources, and also instinct.  The last migraine I had went away for about 30 minutes while I was chopping basil, so I thought I'd give it a try.  

Wild & Bright Blessings!

A Remedy for the Sniffles

So, today my wonderful man has the sniffles...

Of course, his witchy wife has the remedy!

Sniffle Be-Gone Tisane (tea)

1 inch of fresh Ginger Root
4 Garlic cloves (equal amounts of ginger & garlic)
2 Tbsp dried Passion Flower leaves
1 tsp Crushed Red Chilies
2 quarts Water
Agave or Honey to taste

Bring water to a small boil & remove from heat.  Add everything except sweetener.  Cover & let steep for 20 minutes.  Sweeten to taste.  Drink by the cupful every 2 hours.  For extra punch, add 1ml of Echinacea Tincture to each cup (not during the steeping process, just before serving).

Everything in the tisane is to boost the body's ability to fight infection & to clear the nose.  I could have added onion too, but didn't want to push it (the drink is already pretty strong tasting & needs a sweetener!).

Of course, you will stir this mixture in a deosil fashion, while performing a healing spell of your own design.

Clear-My-Nose Simmer

Water
Eucalyptus Essential Oil
Lavender Essential Oil
Fresh Camphor Leaves (or EO if you don't have 20 camphor trees like I do)
Crockpot or stove-top pot on a very low simmer 

*******Not for internal use!!!********
Add 5-10 drops of each EO & the camphor leaves into about 4 quarts of water.  Simmer, uncovered, near the poor dear with the sniffles.

REST! 


There are many more remedies, but this was what I could create from my cupboard today.  So far, so good!  He just asked me to make some more tea for tonight & tomorrow.

Wild & Bright Blessings,

~*Rhi*~

(disclaimer: these remedies are based on my own studies & experience with herbs & not a substitute for medical care. If you need a doctor, go see a doctor!  Home remedies are time-tested, wise-woman ways of improving health & well being.)