I’m over at Keeper of the Home today, sharing our favorite recipe for mushroom soup –
it’s a great way to boost your immunity and add fantastic nutrition to your diet!
Shannon, from the Nourishing Days blog has just released a fantastic cookbook! She shows us that with careful food storage and planning, we can meet all our food and nutritional needs during the winter months.
You can learn more about it here.
I can’t wait for the printed version to add to my cookbook collection. 🙂
I had promised to post my children’s cough syrup recipe (way back in September!),
and I just realized after a sweet reader emailed me that I hadn’t yet!
So without further ado, here’s my standby recipe for a children’s cough syrup:
2 parts licorice root
2 parts catnip
2 parts echinacea root
2 parts slippery elm bark
2 parts wild cherry bark
1 part marsh mallow root
1/2 part ginger root
Combine all herbs
(for every 2 ounces of herbs, use 1 quart of water)
Over low heat, simmer herbs and water until reduced by half.
Add 1 part honey (I highly recommend my sage honey, as it helps to clear up mucus as well) to 2 parts tea.
Stir until thoroughly mixed.
Bottle, and shake to combine, and before use.
Use 1/2 teaspoon every 2 hours in children under age 2;
1 teaspoon every two hours for children 2-4 years;
2 teaspoons every two hours for those 4+ years.
This formula keeps best under refrigeration.
Children under the age of 1 should not be fed honey because of the possibility of botulism poisoning. If you are planning to give this to a child under the age of 1, please substitute vegetable glycerin for the honey.
There are fantastic, licensed herbalists out there – I am not one of them. Please take the advice of your doctor, or health practitioner into account before using ANY of these preparations.
I’m fairly certain that my children would happily live on my broth and biscuits if I would let them.
Especially during the cold weather. 🙂
Here’s my favorite way to make beef stock.
1/2 gallon beef stock bones (I go by quantity, not weight)
2 large yellow onions, chopped
2 cups of celery, chopped
2 cups of carrots, chopped
4 fresh bay leaves
1/4 cup black peppercorns
1/4 cup coarse sea salt (I prefer to use the Celtic Sea Salt)
1/4 cup raw apple cider vinegar
cold water, to cover
Brown the stock bones in a large stockpot over medium-high heat. Add onions and celery, stirring until nearly translucent. Add carrots, water, and vinegar. Turn off heat, and allow to sit for 2-4 hours.
Turn your burner on low, cover (I usually have to keep my lid tipped a bit), and allow to gently simmer for 12-24 hours. If I start the stock before I go to bed, it is ready by the next night after dinner, when I have more time to strain and jar it. Ladle the finished stock into jars (I’ve also used our leftover BPA free plastic bottles, if I’m planning on freezing the stock).
I use a strainer set into my funnel, and that lets me strain and fill at the same time.
There’s not much more satisfying than using homemade stock in your food. I prefer to cook all our beans in beef stock – it gives a great depth to them!