1. Calendula: Herb Talk Tuesdays



    Yay! Flowers! I absolutely love Calendula (aka Marigold). Not only do I enjoy to eat the flower buds in herb salads, but I also practice with it internally in tincture form and topically in lotions and body oils.



    Calendula (Calendula Officinalis):
    Also known as Marigold, Marybud, Pot Marigold, Garden Marigold and Gold Bloom. The name comes from the Latin word calendae, meaning first day of the month referring to the plant’s continual flowering pattern. Native to the Mediterranean. The flowers are collected when fully open then they are dried. Each flower has a bright yellow or orange corolla with a slightly bitter and salty taste and odor. Contains flavonoids, terpenoids, glycosides, carotenoids and volatile oils. Relieves inflammation of the digestive tract and promotes the healing of skin tissue. Has anti-microbial properties which help to fight infection, gastric and duodenal ulcers, gastritis and other digestive disorders. Treats mouth ulcers. Relieves the symptoms of bleeding gums, gingivitis and sore throat (in a gargle combined with echinacea). Menstrual cycle normalizer for irregular or delayed periods. Helps against painful menstruation. May also be used as a douche to treat some cases of vaginal discharge. Helps relieve vaginal dryness and redness in menopausal women. Helps with sluggish digestion, constipation and bloating. Acts on the liver and gallbladder to improve the quality of bile, and digestive secretion from the liver that helps to break down dietary fats into smaller fragments for digestion. May also help maintain healthy cholesterol levels. Helps treat conjunctivitis, blepharitis, eczema, minor burns including sunburns, warts and minor injures such as sprains, coughs and snake bites. Effective for juvenile acne and dry phthiriasis. Is anti-inflammatory, antiseptic, anti-haemornhagic, vulnerary and a mild diaphoretic. 

    My favorite brand of Calendula tincture is from Herb Pharm.


    My favorite brand of Calendula Oil is from Weleda.


    Or you can try to make your own!  Just make sure to get organic flowers for your concoctions.

    Flower powered,
    c

  2. chemicalfreeskinny:

RECIPE: 
HEALTHY SNACK / GRAB-N-GO / BREAKFAST
CARROT-ONION-HAZELNUT YUMMY MINI-MUFFINS
_________________
Carrot, onion and hazelnut muffins
Makes 24 mini-muffins, or 10 regular size muffins (put some water  into the 2 empty muffin compartments when baking). Mini-muffins are 42  calories each, regular size ones about 100 calories each. 
______________
Ingredients
1 medium carrot, finely chopped
1 medium onion, finely chopped
Oil for cooking vegetables 
1/2 cup chopped hazelnuts (or other nuts)
Grated rind of 1/2 lemon (about 1/2 tsp.) 
1 tsp. (fresh—never bottled*) lemon juice 
3/4 cup unsweetened (organic*) soy milk/(milk of your choice*)
2  Tbs. olive oil 
2 Tbs. (preservative-free*) maple syrup
Several grinds of coarsely ground black pepper
1/2 tsp. sea salt 
1 cup all purpose (organic*) white flour
1 tsp. (aluminum-free*) baking powder
Pinch (aluminum-free*) baking soda 
*ChemicalFreeSkinny recommendations
_____________________
Directions
Preheat oven to 180°C / 375°F. If necessary, oil your muffin  tins.
Sauté the carrot and onion in a little olive oil until limp and  lightly browned. Toast the chopped up nuts lightly in the same pan.
Combine the sautéed vegetables with the milk, lemon juice (note: if using  soy milk it may curdle a bit - don’t worry, it’s supposed to), olive oil,  maple syrup, pepper and salt. Mix well.
Sift together the flour, baking powder and baking soda and add to the  wet ingredients. Add the nuts. Mix until just combined.  If it’s too  stiff, add a tiny bit of milk.
Spoon evenly into muffin tins. Bake for 15-18 minutes for mini  muffins, 22-25 minutes for regular size. Cool on a rack. To  freeze, pack in a freezer-safe container or freezer bag.
___________________
(Modified recipe from: justbento.com;Saisai   Lunch)


I love savory snacks. Gotta try this recipe! I think I’ll skip the oil when I saute’ the veggies though.

    chemicalfreeskinny:

    RECIPE:

    HEALTHY SNACK / GRAB-N-GO / BREAKFAST

    CARROT-ONION-HAZELNUT YUMMY MINI-MUFFINS

    _________________

    Carrot, onion and hazelnut muffins

    Makes 24 mini-muffins, or 10 regular size muffins (put some water into the 2 empty muffin compartments when baking). Mini-muffins are 42 calories each, regular size ones about 100 calories each. 

    ______________

    Ingredients

    • 1 medium carrot, finely chopped
    • 1 medium onion, finely chopped
    • Oil for cooking vegetables
    • 1/2 cup chopped hazelnuts (or other nuts)
    • Grated rind of 1/2 lemon (about 1/2 tsp.)
    • 1 tsp. (fresh—never bottled*) lemon juice
    • 3/4 cup unsweetened (organic*) soy milk/(milk of your choice*)
    • 2 Tbs. olive oil
    • 2 Tbs. (preservative-free*) maple syrup
    • Several grinds of coarsely ground black pepper
    • 1/2 tsp. sea salt
    • 1 cup all purpose (organic*) white flour
    • 1 tsp. (aluminum-free*) baking powder
    • Pinch (aluminum-free*) baking soda

    *ChemicalFreeSkinny recommendations

    _____________________

    Directions

    Preheat oven to 180°C / 375°F. If necessary, oil your muffin tins.

    Sauté the carrot and onion in a little olive oil until limp and lightly browned. Toast the chopped up nuts lightly in the same pan.

    Combine the sautéed vegetables with the milk, lemon juice (note: if using soy milk it may curdle a bit - don’t worry, it’s supposed to), olive oil, maple syrup, pepper and salt. Mix well.

    Sift together the flour, baking powder and baking soda and add to the wet ingredients. Add the nuts. Mix until just combined. If it’s too stiff, add a tiny bit of milk.

    Spoon evenly into muffin tins. Bake for 15-18 minutes for mini muffins, 22-25 minutes for regular size. Cool on a rack. To freeze, pack in a freezer-safe container or freezer bag.

    ___________________

    (Modified recipe from: justbento.com;Saisai Lunch)


    I love savory snacks. Gotta try this recipe! I think I’ll skip the oil when I saute’ the veggies though.

  3. Tomatoes from my little organic tomato plant. I am going to eat the reddest one today.

    Tomatoes from my little organic tomato plant. I am going to eat the reddest one today.

  4. Kitties Need Good Nutrition as well!

    Our two kitties, Little and Big Kitty, love their organic pet grass. They tell me its good for the digestive track;)