Bee Pollen is a powder-like material that is produced by the anthers of flowering plants and gathered by the bees. It has been called the world’s only perfect food because it contains every nutrient the human body requires. In other words, you could survive on nothing but water and bee pollen!
- 8-40% Protein
- B-Complex Vitamins
- Vitamin C
- Amino Acids
- Essential Fatty Acids
- Plant Sterols
- Simple Sugar
Like other bee products, bee pollen has anti-microbial properties as well as an anti-biotic, anti-viral, antiseptic, and anti-fundal properties.
Useful for combating fatigue, depression, cancer, stimulating the reproductive ststem for males and females and eases digestive and colon disorders. It also helps people with allergies because it strengthens the immune system.
Choosing Bee Pollen:
Bee Pollen should not form clumps and should be stored in a tighlty sealed container and refrigerated. Like other bee products, you should only choose locally produced bee pollen, this is especially important for anti-allergenic properties.
Heat destroys bee pollen’s vital enzyme activity and lowers the nutrient value so it is not recommended for teas or cooking. Instead try adding granules to yogurt or cereal, or mix with cinnamon and add to applesauce.
Bee Pollen Candy
- 1/2 cup Bee pollen
- 2 Tbls cocoa
- 2 Tbls water
- 3 Tbls Raw honey
- 1/2 cup rolled oats
- 1 Tbls Vanilla
- 1/2 cup crunchy Peanut Butter
- 1/2 cup Tahini
- coconut for rolling
- 1 tsp. nutmeg
- 1 tsp. cardamom
Dissolve the cocoa in water and mix with bee pollen in a medium sized bowl. Add the raw honey and mix well. Then add the peanut butter, tahini, Bee Pollen, rolled oats, vanilla, nutmeg and cardamom and mix thouroughly. Using your hand or melon baller, form into small balls, roll in coconut and store in the refrigerator or freezer.
An estimated that .05% of the population is said to be allergic to bee pollen. So it is wise to start with just a few granules, then wait for a reaction before increasing the dosage.
Kali S Winters
Seaweed is a nutritional powerhouse that nourishes us by supplying practically every needed nutrient for our body’s functions. All of the minerals required for human beings including calcium, sodium, magnesium, potassium, iodine, iron and zinc are present in sufficient amounts. There are additional trace elements in seaweeds: Kelp, a brown seaweed also has significant amounts of Vitamins A and C, as well as B1, B2, B6, Niacin and B12- of which is rarely found in land plants.
Taken daily, seaweed can improve the health of your hair, support joint health, and help to rid the body of heavy metals. For those wanting to lose or maintain their weight, kelp is high in iodine supporting the thyroid and metabolic function.
Adding seaweed to your diet along with taking a muilt-vitamin is a very smart choice.
Seaweed Energy Bars (Theres are a favorite in our house)
1/2 oz. of kelp (Nereocystis) fronds
2 cups of almonds, hazelnuts or sesame seeds
1/2 cup of maple syrup
Coconut Oil (optional)
Powder the kelp fronds by placing them in a blender or using a mortar and pastle. Do the same with the almonds or hazelnuts. If using sesame seeds, leave whole. Add a 1/2 cup of maple syrup and mix well. Melt some coconut oil onto the cookie sheet (optional). Use a rolling pin to spread them onto a cookie sheet leaving them about 1/4″ thick. Use the oats to keep the dough from sticking to the rolling pin. Bake at 350 for about 17 minutes or until golden brown. Use a pizza cutter to cut into the bars while still warm and enjoy!
1/2 oz of Kelp (Nereocystis fronds)
1/2 oz of dried stinging nettle leaf
1 cup of roasted sesame seeds
Grind the toasted sesame seeds in a blender or by hand. Combine the kelp and stinging nettle. Use this seasoning on soups, salads, sandwiches or whatever suits your fancy.
Kali S Winters
Learn more about Home Herbal Remedies–There are 2 of 12 Free Bonus e-books available for immediate download here!
Roses have enthralled humans for thousands of years with their exotic beauty, alluring smell and of course their prickly thorns. They hold a certain mystical history.
Many of the hybrids we see today are accredited to Josephine, Napoleon’s wife, whom adored them. Roses were highly prized by the Greeks and Romans. They have been found entomed with the ancient Egyptian pharaohs.
Historically roses have provided an important food source and medicinal qualities. Today most roses are grown primarily for their beauty, but The Okanogan ate the flower buds but not the hops and used the thorns as fish hooks. The Athabascan reportedly placed the thorns in the center of warts, which were said to disappear within a few days. All interior Salish used the baldhip rose species widely for medicinal and spiritual purposes.
Besides being beautiful and delicious, rose hips are high in Vitamin C. It is said that three rose hips have more Vitamin C than a whole orange. They are also high in potasium, Beta Carotine and Niacin.
Harvest the rose hips after they are bright red and have gone through at least one frost. Be sure to leave some hips behind on each bush you gather from to ensure there is plenty for the birds and other animals that graze on the hips. Be cautious of havesting along roadsides to avoid areas that have been sprayed with harmful pesticides. Roses grown for commercial uses should be highly suspect.
- Rose Petals and Hips Recipes
Rose Hip Honey
Gather and freeze rose hips. Once frozen, remove all the seeds from the pulp and fill a glass jar with the pulp. (discard seeds.) Fill the jar with honey and let sit on the counter for about three days. I turn my jar upside down every day. For long term storage keep in the refridgerator. Enjoy on toast, pancakes or in teas.
Rose Petal Honey
Gather Rose Petals when they are in full bloom and look vibrant. Fill a glass jar with the petals and cover with honey. Stir well and refill if necessary. Turn it upside down a couple times a day and it should taste heavenly by about the third day. Spead on toast, pancakes or use in tea.
Rose Hip Syrup
Here is another way to get your vitamin C ~
Gather and rinse well. Remove any stems or flower remnants from the rose hips. Place cleaned rose hips in a measuring cup. Bring two cups of water to a boil and add two cups of rose hips. Simmer for 20 minutes or until the water has been reduced by half. You can also add different spices to the boiling mixture. My favorites have been whole cloves, whole allspice, and cinnamon sticks. Allow to cook slightly and then strain through a jelly bag. Add one cup of honey (or to taste) to the liquid. Stir until combined and place in a glass jar to be stored in the refridgerator. Enjoy this special treat as you would maple syrup.
Using the Rose Hip Syrup as a base, you can create all sorts of yummy concoctions.
Rose Hip Sorbert
After making the syrup place the liquid in a glass container and allow to cool. You can add a couple tablespoons of alcohol to the mixture to keep it from freezing too hard. This can be as simple as vodka or a special liqueur. After the mixture is cool, cover and place in the freezer for several hours.
Rose Hip Cordial
After making the syrup, add a half part brandy to the mixture. Allow to cool and then bottle. This gets better with age.
Kali S Winters
Burdock root is high in iron, minerals, and B Vitamins. Called a “blood purifier” it supports our liver function and can help a variety of skin conditions including eczema, psoriasis, acne or dry skin. It is a wonderful stir fry vegetable and can also be added to soups or chili. To harvest, gather this plant in the fall of the first year-before there is a stalk of flowers and burrs.
Marinated Burdock Root
6-8 first year burdock roots
2 cups of water
2 cups of tamari or soy sauce
2 cups balsamic vinegar
4 cloves of garlic-sliced
One piece of ginger
Wash and thinly slice burdock root, slice garlic and cut ginger into matchstick size pieces. Add to medium skillet with water. Saute until burdock is just tender. Add tamari and vinegar and reheat. Pack into sterile canning jars to seal or store in refrigerator.
Nourishing Bone Broth
Using the left over bones from poultry or beef is a great way to nourish our bodies as well as save money by recycling all that we can.
Several bones from poultry or beef (preferably bones that have marrow)
1 T apple cider vinegar (helps to draw out the calcium)
1 onion coursely chopped
2 carrots coarsely chopped
2 big pieces of burdock coarsely chopped
Several dandelion roots coarsely chopped
2 celery ribs coarsely chopped
Handful of herbs such as Rosemary, Thyme or Oregano
Place everthing in a large pot except for the handful of herbs. Fill the pot with water and bring to a boil slowly. Once it is boiling reduce to a simmer. After awhile you will see some foam forming at the top. Gently skim this off every five minutes until the broth runs clear. Add the handful of herbs and simmer for 8-12 hours. When ready, strain off all materials and discard. Store the broth in the refridgerator or freezer until ready to use for soups, roasts, chilis, etc.
Kali S Winters
Learn more about Harvesting and Drying Herbs!
Stinging Nettle Eggplant Parmesan
One diced onion
4 cloves of garlic-minced
2 16oz cans crushed tomatoes
1 lb of ground meat cooked
2 large eggplants
One bunch of fresh basil
One lb of fresh stinging nettle
2 cups grated mozzarella cheese
Pre-heat oven to 325. Slice eggplants lengthwise and lightly cover both sides with olive oil. Place them on a cookie sheet so they don’t overlap. Bake them in the oven for 12 minutes then flip over. Bake for additional 10 minutes more or until they are translucent in the middle. Once done, raise the oven temperture to 350.
Fill a large pot with water, bring to a boil, and add the fresh stinging nettle leaves. Boil for about 10 minutes then strain. Reserve the nettle water for drinking or for a rich fertilizer.
Meanwhile, in a large skillet or sauce pan, saute onion in olive oil until translucent. Add the garlic and saute for two minutes more (being careful not to overcook the garlic). Add the cans of crushed tomatoes, the cooked ground meat, basil and boiled stinging nettle. Let simmer for 15 minutes.
In a large casserole place a layer of eggplant, followed by a thick layer of tomato mixture and a sprinkling of cheese. Continue this until ingredients are used up or there is no more room. Bake in the oven for 45 minutes.
Stinging Nettle Pizza
One homemade pizza dough (try adding some dock seed flour)
One jar/can of pizza sauce
3 cups of boiling stinging nettle (see above recipe)
Any additional toppings
2 cups of grated Mozzarella
Prepare pizza dough according to directions. Cover with a layer of pizza sauce, followed by the stinging nettle and any other additional toppings. Coat with a layer of cheese. Bake in the over at 350 for 10-15 minutes or until the cheese is browned and the sauce is bubbly.
Kali S Winters
Elderberries are a delicious treat that offer us medicinal benefits as well. Long touted as a remedy for colds, I thoroughly enjoy sipping my elderberry cordial to ease coughs and a sore throat. Remember to always use heat when preparing any part of the elderberry.
4 big bunches of elderberries
Place berries in the freezer overnight. Once frozen, they are much easier to remove from the stems. Use a fork to graze the berries from the stems into a medium sized cooking pot.
Place on low to medium heat and use a spoon to crush the berries and squeeze out the juice. Bring to a boil and then simmer for 20 minutes. Pour through a fine sieve strainer lined with cheesecloth. Squeeze the cheese cloth to get every drop you can from the berries (You will be glad you did)
Return the juice to the stove and add enough honey to taste. You can keep this in the refridgerator for about a month-or you an add an equal part of brandy which will preserve it for months to come.
Sip when sick, or when craving this delicious beverage.
Elderflower Amish Oatmeal
1 1/2 cups oats
2 bunches of elder flowers
1/2 cup milk
1/4 cup melt4ed butter
1 tsp. baking powder
3/4 tsp salt
1 tsp vanilla
Warm milk to serve
Fresh fruit-Brown sugar- or other preferred topping
Remove the flowers from the stems. Combine the oats, flowers, sugar, baking powder and salt in medium bowl. In a separate bowl, combine the melted butter, milk, vanilla and egg. Mix the two together. Spread evenly in a greased 9 x 13 inch pan. Bake at 350 degrees F. for 25-30 minutes or until edges get golden brown.
Immediately spoon into bowls, add milk. Top with fruit and brown sugar if desired.
Kali S Winters
Learn all about Home Herbal Remedies as well as Herbal Teas! Three Free bonus e-books Here!
The young lender leaves of yellow dock are a wonderful spring green that can be eaten as a salad or cooked as a potherb. I love chopping up these leaves and mixing them with other salad greens. Besides being high in iron, the leaves also contain significant levels of calcium, potassium, and beta carotine. They have a slight lemony twang to them, which indicates the presene of oxalic acid (Which is also found in beets, spinach and rhubarb leaves.) Because of the oxalic acid found in yellow dock leaves, it is not recommended to eat large amounts of raw greens.
Dock Seed Flour
Harvest yellow dock seeds in the late summer or fall when they have turned a rusty brown color. Place them in a brown paper bag and leave them on their side for a couple hours or perhaps overnight. (This lets any bugs that may have been living in the seeds crawl out.) Go through the seeds picking out any leaves or other debris. Once it looks good to you, place the seeds in a blender or food processor until it has ground into flour. You can add this hearty flour to your pie crusts, breads or the cracker recipe below. Store this flour in a glass jar.
Dock Seed Crackers
One Cup of dock seed flour
One tsp of salt
One cup flour of your choice (My favorites are whole-wheat pastry flour and rye flour. Brown rice flour is also an alternative that is gluten free. It provides a more “nuttier” taste.)
Mix in enough water to make a pliable, but not sticky dough.
On a well-floured suface, roll dough as thin as possible. Cut into desired shapes or transfer it whole to a well-oiled cookie sheet.
Bake for 10-12 minutes at 375 degrees or until crisp. These hearty crackers go great with Brie or goat cheese.
Yellow Dock Frittata
This breakfast dish can be made with any wild greens, but Yellow Dock gives it a nice lemony taste.
1 cup Yellow Dock leaves, cooked and well-drained
2 Tbsp raw cream
1/2 tsp salt, dash of pepper
1 medium potato
1/4 cup minced onion or leek
2 Tbsp butter
1 cup grated goat cheese
1 tsp dried basil
1 Tbsp mustard
Peel and finely chop potato. Sautee onion in butter until tender in a 10-inch broiler-proof skillet cast iron is perfect). Add potato and saute for about 5 minutes. Whisk eggs, cream, basil, cheese, mustard, salt and pepper together in a bowl. Add Yellow Dock leaves. Preheat Broiler on your oven. Add egg mixture to potatoes and onions. Cook on low heat for about 10 minutes until bottom of frittata is set but top is still runny. Put skillet in broiler and cook about 5 minutes until top is set. Be careful not to let it get too brown!
Kali S Winters
Want to learn more about Herbs or Gardening in General?
12 Free Bonus e-Books Here!
The chickweed herb has a bright spring taste and I always look forward to my first spring chickweed salad each year. Chickweed is high in calcium, minerals, potassium and magnesium. Besides being a tasty plant, chickweed can be used as a poultice on hot conditions like sunburns or insect bits to cool things down.
Chickweed Grilled Cheese Sandwiches
Two slices of bread
Butter one side of each bread slice and place one piece on a a skillet. Yurn the stove to low to medium heat. cover the slice of bread with cheese, then chickweed and place the other slice of bread on top with butter facing up. Grill until the bread has turned golden brown and the cheese is slightly melted. Flip the sandwich and grill until done.
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young chickweed leaves
1/4 cup freshly grated parmesan cheese
Dash of Sea Salt
Place oil, garlic and salt in the blender along with half of the chickweed leaves. Blend well then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny yet. Pour into a bowl and add desired amount of parmesan cheese.
10 cups of chickweed
Roasted walnuts or pecans
2 T balsamic vinegar
1 T Sesame Oil
2 garlic cloves- minced
1 T Semame Seeds
1/2 T honey
Mix the sauce together. Stir fry the chickweed in olive oil briefly. Add the sauce and roasted nuts if desired.
Kali S Winters
Find out more about Home Herbal Remedies and Herbal Teas!
Free Bonus E-books Here!
Learn more about Dandelion Herbs
Dandelions are one of the world’s most nutritious foods. The leaves contain twice as much calcium as kale or spinach. As little as 3.5 ounces of raw dandelion leaves gives you a fifth of the recommended daily allowance. Dandelion leaves are also loaded with Vitamins A & C, phosphorous, potassium and magnesium.
There are a few other plants out there that resembles the dandelion. So to make sure you have the right plant, be sure the leaves are completely smooth with out any hairs and that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young dandelion leaves
1/s cup freshly grated parmasan cheese
Dash of Sea Salt
Squirt of lemon juice (optional)
1/4 cup ground nuts (walnuts or pine nuts)
Place oil, garlic and salt in the blender along with half of the dandelion leaves. Blend well and then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny still. Pour into a bowl and add the desired amount of parmesan cheese, ground nuts and lemon juice. We love this pesto as a dip, on bread, pasta, salmon or even a couple tablespoons with our scrambled eggs.
Pinch of Sea Salt
2 T oilive oil or butter
2 cloves garlic
Bunch of dandelion greens
Squirt of lemon
Begin by sauteing the oinion and salt in olive oil or butter until it has turned a rich brown color (caramelized). Add the garlic and saute for a minute more. Add the dandelion greens and saute until wilted and then add a squirt of lemon juice.
We use this base recipe in quiche, tacos or simply rolled up in a large kale, chard or lettuce leaf. It’s delicious!
Dandelion or Red Clover Fritters
1/3 cup flour
1/3 cup milk
One tsp. baking powder
1/3 cup corn meal
Dash of sea salt
one T honey (or to taste)
cinnamon, cloves, cardamom, nutmeg to taste
Thyme, rosemary, oregano or other savory herbs to taste
Mix the dry ingredients together and then add eggs. Mix well. Add the sweet or savory ingredients, whichever you prefer. Dip the flower blossoms into the mix and fry in hot oil until golden.
Pickled Dandelion Flower Buds
Harvest the flower buds when the are still tightly closed-before they have ever opened.
1/2 cup onions
Three Tbsp fresh minced ginger
4-5 garlic cloves
1 cup Dandelion Flower Buds
Apple Cider Vinegar
Rince the flower buds well and place them into a pint jar with the onions, garlic and ginger. Fill halfway with the apple cider vingar and then halfway with the tamari. Cover with a plastic lid or a metal lid with a plastic buffer. (Vinegar will corrode the metal lid.) Let sit for three weeks in the fridge and then enjoy on salads, as a snack or on tuna fish sandwiches.
Dandelion Flower Wine
3 qts dandelion flowers
1 lb white raisins-chopped
1 gallon water
3 lbs granulated sugar
yeast and nutrient
Pick the flowers just before starting, so they are fresh. You can pinch the bottom bracts off of the flower head to discourage any bitterness. I have done it with and without, both with good results. Put the flowers in a large bowl. Set aside 1 pint of the water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water into a large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pitch) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 defrees F.) Add the yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up. Refit the airlock and set aside until clear. Rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed one year.
Collect dandelion roots after they have gone to seed or before they flower. Wash well, and then cut into small pieces. At this point you can dry them well and store them for later roasting or you can roast them in a cast iron until they turn brown and have a pleasant odor. Once roasted, I place a couple of tablespoons of rosted root in 8 oz of water, boil for seven minutes, add cream and enjoy.
Dandelion Flower Cookies
One stick of butter
1/2 cup honey
1 tsp. Vanilla
1 cup whole wheat pastry flour
1 cup regular oats
1/2 cup dandelion flowers
Preheat oven to 375. Melt butter and oil on low heat. Set aside to cool slightly. Remove all of the green stems and bracts from the dandelion flowers, set aside. Mix together the dry ingredients in a medium bowl, set aside. Mix the dandelion flower petals into the honey and butter mixture. Add the eggs and vanilla and stir well. Add the wet mixture to the dry mixture and stir well. Drop by tablespoon onto a greased cookie sheet. Bake for 12 minutes or until golden brown on the edges.
Kali S Winters
Who Else Wants to Learn More About Home Herbal Remedies?
12 Bonus E-books Here For Immediate Download!