To shake things up and find some new recipes, we asked some of our staff to draw herbs out of a hat (jar) and come up with or find a new recipe to use it. This is what they delivered:
Sage - Rose Petals
Moisturizing Rose Petal Facial Scrub/Mask
1 part Rose Petals (ground)
2 part Oats (ground)
1 part Carrier Oil of choice – Apricot
2 drops Roman Chamomile Essential Oil (optional)
1/2 part Clay – Green, Pink, Bentonite, Kaolin (optional)
Grinder (coffee, blender or mortal and pestle)
Non-reactive bowl (glass)
Non-reactive spoon (wood)
1. Using coffee grinder, blender or mortal and pestle, grind rose petals and oats
into powder. You can grind until fine or slightly coarse or combination of both.
I prefer a combination of 70% fine, 30% coarse. The coarse rose petals
and oats will act as a gentle exfoliant and work away any dead skin
Oats are extremely moisturizing and will help soak up any excess oil on
the skin. It aids in soothing any irritation, redness, itchiness, and can
be used on almost all skin types.
Rose is well known for its skin nourishing qualities, and can be found in
many skincare formulations, particularly those designed for mature or
aging skin. It is considered to be beneficial to all skin types (especially
acne, dry, sensitive and mature skin), can be of great assistance in
combating wrinkles, soothes eczema, and can also benefit those
dealing with, skin infections, ulcers, inflammations and swelling. It's
has potent effects on depression, insomnia, nervous tensions, and
virtually all stress-related disorders. It softens intense emotions such
as anger, anxiety, jealousy, panic, irritability, sadness, disappointment,
sorrow, shock, and post-partum depression. Can be used to increase
feelings of happiness, peace, and unconditional love.
2. Mix carrier oil of choice with a couple drops of roman chamomile essential oil
I’m using apricot kernel oil as it is very nourishing and soothing to the
skin; it is light, non-greasy and absorbs easily into the skin making it a
wonderful oil for almost all skin types.
Chamomile roman is known to be analgesic, antispasmodic, antiseptic,
anti-inflammatory and anti-infectious. It may assist with arthritis,
eczema, dermatitis, menstrual cramps, menopause, muscular spasms,
psoriasis and scars. It can be used as a healing, calming and sedative
oil. Emotionally, roman chamomile may assist with anxiety, depression,
insomnia, nervousness and stress.
3. Mix together the rose petal/oat mixture with the blended oils until a smooth
paste forms. If using clay, add now.
If the mixture is too oily/runny add more of the oat mixture
If the mixture is too dry add more apricot kernel oil or alternatively
4. Gently rub scrub onto face for a few minutes, using small circle to exfoliate
any build up or dead skin cells, avoid eyes. You can rinse off after with
warm/cool water or leave on for 10-15 minutes.
Ali - Dulse Flakes
1.5 - 2 cups veggie stock (hot)
2 tbsp chickpea miso (or your favorite white miso)
1.5 tsp ground ginger (or 1 tbsp fresh ginger root)
2 tbsp tamari sauce
2 tsp dulse flakes (for umami flavor)
1/2 yellow onion -chopped
1.5 tbsp harissa (can be substituted with sriracha or other chili paste)
2 cloves garlic -minced
1 cup sliced mushrooms (shiitakes caps, oyster or wild chanterelles)
1/2 tsp turmeric
15 oz canned coconut milk (organic, no gum)
1 lime - quartered for serving
1/3 cup fresh cilantro
4 servings spelt or brown rice ramen noodles
Sea salt + Black Pepper to taste
14 oz package organic firm tofu (drained and pressed well)
1/4 cup tapioca flour
1 tsp sweet paprika
1 pinch sea salt
Scallions, Bok Choy or Spinach, Black Sesame Seeds, Red Chili Pepper, Toasted Seaweed / Nori, Steamed Broccoli, Shredded Cabbage, Sliced Seitan etc.
1. Air-Fry the Tofu (can also pan-fry)
In a small bowl mix together the tapioca with paprika and sea salt. Cut the pressed tofu into small cubes and toss them to coat in the tapioca mix.
Add them to the basket of an air-fryer (or parchment lined baking sheet) and air fry at 400F for 12 minutes until golden, flipping them half way or shaking the basket/ tray a couple of times. Set aside until needed.
2. Make the Miso Broth:
In a small bowl whisk together the hot veggie stock with the ginger, miso, tamari, and dulse flakes. Set aside until needed.
3. Prepare the Creamy Ramen Broth:
Preheat a medium soup pot over low flame and saute the onion in a drizzle of oil until translucent.
Stir in the turmeric and the harissa and cook a few more minutes and stir in the garlic. Saute for about 20 seconds until fragrant. Add the mushrooms and cook a few more minutes until wilted.
Add the coconut milk and bring to a gentle simmer then stir in the miso veggie broth. Taste and adjust seasonings with more tamari or a pinch of sea salt. Add the tofu and remove from heat. Allow it to absorb the flavors from the broth while you make the noodles.
4. Cook the Noodles:
Meanwhile bring a pot of water to a boil and cook the ramen noodles until al dente. To be on the safe side only boil them until they start to separate from the others, just a little too long and they will be overcooked. Best to use a noodle you love and are familiar with here.
Drain and rinse then add the noodles to the coconut broth. Serve hot garnished with fresh cilantro and lime wedges on the side.
Optional: Add red chili peppers for heat.
Fefe - Hibiscus
Hibiscus Iced Tea adapted from Simply Recipes
2 quarts of water
3/4 cup of honey or sweetener of choice
1 cup of dried hibiscus flowers
1/2 cinnamon stick
2 ginger slices
1 teaspoon of allspice berries
Oranges or like slices for garnishes
1. Put 4 cups of water and sweetener in a medium saucepan. Add cinnamon, ginger slices, and allspice berries. Heat until boiling.
2. Remove from heat. Stir in the dried hibiscus flowers. Cover and let sit for 20 minutes.
3. Straining into a pitcher, discard hibiscus flowers, ginger, cinnamon, ginger, and allspice berries.
4. Add the remaining 4 cups of water to the concentrate and chill.
5. Add a squeeze of lime juice for more flavour and garnish with orange or lime slices.
Ryliegh - Hops
2 cups milk or same amount coconut, almond milk, cashew, soy milk
1 teaspoon ground turmeric
½ teaspoon ground cinnamon (Saigon is most fragrant)
¼ teaspoon ground ginger, or ½ inch fresh ginger, skin removed and grated
1-2 tablespoons wildflower honey or maple syrup for a vegan option
1 cardamom pod, optional
1 teaspoon pure vanilla extract, optional
1-2 tablespoons dried hops flowers
1. On the stove top, in a small-medium saucepan, over low-medium heat, pour 2 cups milk, add turmeric, cinnamon, ginger and honey or maple syrup (you can also add the sweetener after). Whisk ingredients to combine. Bring to a simmer.
2. In a t-sac (tea infusion pouch), add dried hops flowers and optional cardamom pod. When the mixture is at a simmer, remove the saucepan from heat. Add 1 teaspoon vanilla extract (optional). Clip the t-sac to the side of the saucepan and infuse for 2-6 minutes. When the time is up remove the t-sac.
3. Pour into heat-safe mugs. Top with more honey or maple syrup, if you chose, enjoy!
Posted by Staff on 9/8/2022