Holiday Cookbook
October 28, 2021
Delectable Main Dishes
When the air is cool and crisp, there's no better way to feed your body than with a wholesome harvest bowl salad made with everyone's favorite fall and winter veggies! Filled with warming flavors, this cozy and comforting salad is made with Primal Kitchen delicious Honey Mustard Dressing & Marinade. Serve it as a side salad or top with extra protein for a satisfying dish that fits into your clean-eating lifestyle. 2 cups arugula ½ cup butternut squash, cubed 6 crosswise slices of Delicata squash 6 baby carrots, cut lengthwise 8 Brussels sprouts, trimmed and halved 1 apple, cubed ¼ cup pecans Primal Kitchen Honey Mustard Dressing & Marinade 2 Tbl Primal Kitchen Avocado Oil Toss the butternut, Delicata, baby carrots and Brussels sprouts in Primal Kitchen Avocado Oil. Sprinkle with salt and pepper and lay them out on a lined baking sheet. Bake at 350°F until tender (about 45 minutes). In a large mixing bowl, combine the arugula, baked veggies, baby carrots, and pecans. Add Primal Kitchen Honey Mustard Dressing & Marinade (to taste), and toss. Add the apple cubes. Portion the salad into two bowls. Serve and enjoy!
4 tsp olive oil 1 lb Sea Joy® Organic Raw Shrimp, thawed, tail shells removed ¼ tsp crushed red pepper flakes ¼ tsp sea salt 1 medium bulb fennel, cored and diced (about 1 1/2 cups) 1 cup diced yellow onion 2 cloves garlic, finely chopped 1 cup diced yellow or orange bell pepper (about 1 medium) 2 tsp Simply Organic® herbs de Provence 1 14.5 oz can Muir Glen™ Organic Diced Tomatoes, undrained 1 15 oz can Eden® Cannellini Beans, drained, rinsed 2 Tbl thinly sliced basil leaves In a large skillet, heat 2 teaspoons of the oil over medium heat. Season shrimp with pepper flakes and salt. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp and reserve. In same skillet, add remaining 2 teaspoons olive oil, the fennel and onion; cook 4 to 5 minutes, stirring frequently, until fennel and onion just start to soften. Add garlic; cook 1 minute. Add bell pepper and herbes de Provence; stir to blend, and cook 3 minutes. Stir in tomatoes and beans; heat to simmering, then return shrimp to skillet. Simmer 1 to 2 minutes or until shrimp are heated. Transfer to serving bowl; garnish with basil.
Magnificent Main Dishes:
Magnificent Main Dishes:
(serves 4) Ingredients: Two 15 oz cans of white beans, drained and rinsed 3 oz sun dried tomatoes in oil 1 Tbl apple cider vinegar 1 Tbl avocado oil 2 cloves garlic, minced 6 oz fresh, chopped kale ½ tsp dried basil ¼ tsp salt Pepper to taste 1 pinch crushed red pepper flakes Directions: Roughly chop the sun dried tomatoes. In a small bowl, combine apple cider vinegar, 2 tablespoons of oil from the sun dried tomatoes, and spices. Saute the garlic in avocado oil over medium heat for 1 minute. Add kale and 2 tablespoons of water to the garlic and cook until wilted. Add the drained beans and chopped sun dried tomatoes, cook until beans are heated through. Drizzle the dressing over the skillet and stir to combine. Serve warm.
For the Turkey, you’ll need: 1 turkey, thawed 1 large food grade bucket to hold turkey 4 cups apple juice 1 cup sea salt 2 Tbl peppercorns 6 bay leaves 4 garlic cloves 5 sprigs fresh rosemary 2 oranges, cut into halves 1 lemon, cut in half 1 cup brown sugar 1 gallon water 1 gallon of ice roasting pan with rack Softened butter or olive oil sea salt and pepper meat thermometer
Whether you’re looking for a vegetarian recipe or just something addictively delicious to make for dinner, this coconut and tomato stew, redolent of ginger, garlic and onions and warm spices and garnished with a shower of herbs and crunchy toasted cashews, will certainly fit the bill.
Needing a smaller centerpiece this holiday? Our recipe breaks everything down into just a few simple steps for a delicious roast chicken dinner. This classic comfort meal might become a new favorite!
Scrumptious Starts
Just the right amount of sweetness, heartiness, flavor and fiber to kick off your busy autumn mornings! These yummy muffins freeze beautifully so make an extra batch to have on hand.
Buckwheat flour is naturally gluten-free and is packed with fiber and protein—a fantastic way to start your day! Depending on how you like to eat your crepes, you can fold them into a wrap or eat them open-faced.
Delicious Sides
2 10-ounce bags Stahlbush Island Farms Cool Cauliflower 1 red bell pepper, finely diced 2 Tbl butter 2 Tbl all-purpose flour 1 ½ cups milk or plant milk 1½ tsp sea salt or to taste 1 tsp dried thyme ¼ tsp ground nutmeg 1 cup Fonterra Aussie Gold White Cheddar, grated ½ cup shredded parmesan cheese, divided ½ cup Edward & Sons Whole Wheat Panko Breadcrumbs Preheat oven to 375°. Coat a 1.7-quart dish, 8x8, or 9x9 baking dish with cooking spray and set aside. Place frozen cauliflower and bell pepper in a microwave safe bowl. Sprinkle with 1-2 tablespoons of water. Microwave on high 3-5 minutes until warmed through. In a medium saucepan over medium heat, add the butter to melt, about 1 minute. Sprinkle the flour over the melted butter and cook for 1-2 minutes, or until turning golden; whisking constantly. Slowly add the milk, salt, thyme, and nutmeg. Cook for about 3 minutes, or until thickened; whisking constantly to avoid lumps and ensure even thickening. Add the cheddar cheese, half the parmesan, and heat until the cheese melts, whisking constantly. Take off the heat and set aside once melted and combined. Place cauliflower in prepared baking dish in an even layer. Pour the cheese sauce evenly over the top. In a small bowl, combine the panko breadcrumbs and remaining parmesan. Evenly sprinkle this mixture over the top of the cheese sauce. Bake for about 20-25 minutes, or until the top is golden brown.
A lightning fast side dish that is incredibly delicious and nourishing, what else could you ask for? You simply must try this wonderful recipe! 1 bunch Lacinato kale 2 Tbl water 2 Tbl feta, crumbled 2 tsp Napa Valley Naturals Balsamic Vinegar Remove center rib from each kale leaf. Roll leaves together and slice across to make ½-inch ribbons. In a large frying pan over medium heat, add water and kale leaves. Steam the kale, turning frequently with a wide spatula or tongs. When kale is just wilted and has turned a deep emerald green (about 3-4 minutes), remove from heat and drain. Return to warm pan and toss with feta. Drizzle evenly with the balsamic vinegar and serve immediately.
You’re going to want to add this to every meal you make this autumn! 3 Tbl olive oil 2 Tbl Bragg® Apple Cider Vinegar 1-2 Tbl maple syrup 2 tsp dijon mustard 1 tsp sea salt 1 lemon, zested and juiced 1 large apple, finely shredded 4 cups red or green cabbage, finely shredded 1 fennel bulb, finely shredded (some chopped fronds are nice, too!) 1 large carrot, shredded 1 celery stalk, sliced 1 small bunch of curly parsley, finely chopped ¼ cup red onion, thinly sliced 2 tsp caraway seeds, toasted ½ cup pumpkin seeds or crushed Awakened Walnuts® (available in bulk) In a small bowl, whisk together the first 6 ingredients to create a dressing. In a large bowl, combine remaining ingredients. Pour dressing over contents of large bowl and gently stir until everything is well coated. Adjust seasoning if needed.
Essential Side Dishes
Essential Side Dishes
Serves: 8 Ingredients: 1 lb ziti or penne pasta 1 lb sweet Italian sausage 1 lb ricotta cheese 1 egg 1 tsp salt ½ tsp pepper 2 Tbsp fresh basil, chopped 2 Tbsp fresh parsley, chopped 1 cup shredded mozzarella ½ cup grated Parmesan cheese 1 jar DelGrosso’s Marinara Pasta Sauce ½ cup heavy cream or coconut cream Directions: Pre-heat oven to 350 degrees. Cook ziti according to package directions. Cook sausage in a skillet on medium heat until no longer pink. Pour sauce in a small pot, add cream, and heat on medium-low heat, stirring frequently. In a bowl, mix together ricotta, egg, salt, pepper, basil, parsley, mozzarella, and Parmesan cheese until well-blended. Drain ziti and pour back into pot. Add sausage, cheese mixture, and sauce to the ziti and mix through. Pour everything in a baking dish and bake covered for 50-60 minutes. Serve with your favorite salad. Baked ziti has all the ingredients of lasagna without the extra work. For a vegetarian option, omit the sausage. Try a variety of vegetables such as pepper, onions, and mushrooms. To reheat the next day, add extra sauce as the pasta will absorb the sauce.
Cozy up to your favorite chili with the perfect cold-weather accompaniment!
Looking for a light and nutritious alternative to the traditionally heavy green bean casserole? You don’t have to sacrifice flavor with this delicious dish!
Fresh and fabulous, this nourishing side salad will liven up your main meal with its earthy, bright and tangy flavors!
Ingredients: 1 lb of one of our artisan loaves cut it into 1-inch cubes 2 Tbl extra virgin olive oil 8 oz pancetta or sausage diced and cooked (Omit to make vegetarian/vegan) 2 onions, diced 4 cloves garlic 4 celery stalks, diced 2 carrots, diced 1 Tbl rosemary 2 Tbl chopped fresh thyme 2 Tbl chopped fresh sage 1⁄4 cup flat leaf parsley 4 cups vegetable or chicken broth 2 eggs, whisked (Omit to make vegan) Salt and pepper to taste
Sweet Treats
These Gingerbread Fig Crumb Bars have a spicy-sweet flavor that captures the essence of autumn and winter baking! 14 oz dried Mission figs, chopped into small pieces (available in Marlene’s bulk department) 1 cup water 1 Tbl vanilla 1 cup rolled oats 1 ¼ cups all-purpose flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ½ cup brown sugar, packed 2 Tbl molasses 1 tsp ground cinnamon ¾ tsp ground ginger ¼ tsp nutmeg ¼ tsp ground cloves ¼ tsp white pepper ¼ tsp sea salt 14 Tbl cold butter, cut into small pieces Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper. Combine figs and water in a small saucepan over medium-high heat and simmer for about 15 minutes, until figs soften. Pour mixture into a food processor and blend to a jam-like texture. Add vanilla and blend to incorporate. Combine oats, flour, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves, white pepper and sea salt in a large bowl and mix well to combine. Using a stand mixer or a fork, cut butter into the oat mixture until a coarse meal has formed, making sure it’s evenly distributed. Press half the oatmeal mixture into the bottom of the prepared pan. Spread the fig mixture evenly over the top. Evenly sprinkle with the remaining crumb mixture. Bake for 25-30 minutes, until golden. Remove from the oven and cool completely before slicing.
Pillowy, perfectly spiced, gluten free and vegan! Makes about 3 dozen cakies. 1 box Namaste Spice Cake Mix 2 tsp baking powder 2 tsp Frontier Pumpkin Pie Spice ¼ cup coconut oil, melted ¼ cup plant milk 1 15 oz can Farmer’s Market Pumpkin Purée 1 cup Enjoy Life Mini Chocolate Chips In a small bowl, whisk together all wet ingredients. In a large bowl, whisk together cake mix, baking powder and pumpkin pie spice. Pour wet ingredients into dry ingredients and stir until completely incorporated. Stir in chocolate chips Drop batter in 1 tablespoon portions onto cookie sheet. Bake about 12 minutes, until cookies puff up and edges begin to turn golden brown. Allow to cool slightly before transferring to a rack until cooled completely.
Sweet Endings:
Sweet Endings:
Ingredients: ½ cup vegetable oil, plus oil for greasing pans 1 cup freshly pureed ripe pears (about 2 medium-size, peeled and cored) ½ cup diced ripe pear (about 1 medium-size, peeled and cored 1 egg, slightly beaten Zest of 1 large lemon (about 2 teaspoons of grated lemon peel) ¼ cup milk or plant milk 2 ½ cups all-purpose flour ½ cup granulated sugar 1 Tbl baking powder 1 tsp salt 1 tsp freshly ground cardamom seeds ½ cup chopped pecans Lemon Cardamom Glaze: 1 cup confectioners’ sugar 1 Tbl fresh lemon juice ½ tsp freshly ground cardamom seeds Pinch of salt 1 to 2 Tbl cream, milk or plant milk 1 tsp butter, softened Directions: Preheat oven to 350°. Grease one 9 1/2-by-5 1/2-inch loaf pan or three 5 1/4-by-3 1/2-inch loaf pans. In a mixing bowl, stir together the flour, sugar, baking powder, salt and cardamom seeds. In a small bowl, combine the oil, pear puree, egg, lemon zest and milk. Fold in the wet mixture just until the dry ingredients are moistened. Stir in the nuts and diced pear. Spoon the dough into the prepared pan or pans. Bake 55 to 60 minutes for a large loaf or 35 to 45 minutes for smaller loaves, or until they test done. Allow to cool 10 minutes before carefully turning the bread out to cool completely on a rack (about 1 hour). Stir together the glaze ingredients. Spoon the glaze over the cooled bread.
Sticky! Gooey! Easy! Heavenly!
A scrumptious, rustic holiday cookie that everyone seems to love! By swapping a couple of ingredients, these can easily be made gluten free and vegan. Use your favorite fruit jam, or a combination of jams or preserves for this classic holiday favorite.
A classic sweet pastry with honey and nuts and crispy, thin puff pastry dough. Traditional baklava uses pistachios, but you can substitute whatever nut you prefer.
Seasonal Sips
Makes 6 servings 6 cups North Coast apple cider juice of ½ a lemon 1 tsp cinnamon ½ tsp nutmeg ¼ tsp ground cloves 6 apple slices 6 whole star anise 6 3-inch cinnamon sticks 6 oz Ten to One Caribbean White Rum
Consider kicking off your feast with a sparkling white wine! They are excellent accompaniments to starters like cheeses and charcuterie boards. The floral and crisp Montinore Estate Vivacé is a prime example. Domaine Bousquet Gaia Malbec Nouveau is another recommended approach to your opening appetizers if you’re looking for more of a bright and fruity bouquet.
Ingredients: 1 ½ ounces Sun Liquor Vodka 1 ½ ounces apple cider or mulled cider ½ ounce freshly squeezed lime juice 3 to 4 ounces Reed's Ginger Beer Apple slice, for garnish Cinnamon stick, for garnish Directions: In a cocktail shaker filled with ice, pour the vodka, apple cider, and lime juice. Shake well. Strain into a copper mug filled with fresh ice. Top with ginger beer. Garnish with an apple slice and cinnamon stick. Serve and enjoy.
A plant-based twist on a traditional holiday favorite: Eggnog! This recipe features Three Trees Vanilla Bean Almond milk with real, Madagascar vanilla beans that pair perfectly with the warm spices and cool, coconut flavors. This rich and creamy drink can be enjoyed fireside with the family or with a splash of bourbon for a fun, festive evening.
Made with luscious pumpkin and tons of spices, this cider is filled to the brim with fabulous fall flavor! This recipe is thicker than traditional cider since it’s made with pumpkin puree. For a thinner beverage, add more apple cider or water while you prepare it.
Ingredients: 2 cups milk ½ tsp vanilla ½ tsp cinnamon 3 whole cloves 5 egg yolks ½ cup sugar ½ cup Sun Rum Silver by Sun Liquor (optional, but highly recommended!) 2 cups half and half 1 tsp cinnamon ¼ tsp nutmeg Directions: Combine milk, cloves, vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes, slowly bringing milk mixture to a simmer. Remove pan from heat. In a large bowl, whisk egg yolks until they are smooth and lighter. Add sugar and whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for about 3 minutes, or until mixture is thickening and pudding-like bits begin to congeal on the spoon or whisk. Do not allow mixture to boil. Remove cloves, and let cool for about 1 hour. Stir in rum, half and half, vanilla and nutmeg. Refrigerate for 8 hours, or up to 3 days, before serving.
Sweetened with honey and made with real grapefruit juice, this ruby red rosemary spritzer is the perfect non-alcoholic drink to get a jump start on your healthy living New Year’s Resolutions. Cheers!
4 chai tea bags 3 cups water 1 cup almond milk 2-3 Tbl honey 1 Tbl ghee or coconut oil pinch of sea salt
Leftovers!
There’s a whole new meal you can make with your Thanksgiving leftovers! This recipe is versatile and will work with a variety of leftovers. Feel free to swap and substitute if you have more of one thing and less of another. If you enjoyed your original Thanksgiving meal, it’s hard to go wrong with leftovers!
Ingredients: 4 cups of prepared stuffing 1 cup ground sausage, browned and drained ½ cup dried cranberries or your choice of dried fruit ½ cup crushed pecans, almonds or walnuts 2 Tbl fresh sage, finely chopped 3 eggs ¼ cup stock, vegetable or chicken 2 Tbl olive oil (for greasing the muffin pan) Directions: Preheat oven to 350°. Place stuffing in a bowl, add sausage mixture, cranberries, nuts and sage and gently toss. Whisk eggs together with ¼ cup stock in a small bowl. Stir egg mixture into stuffing mixture, gently coating it. If mix seems too dry, add a little more stock a tablespoon at a time until it is moist. Let stand 5 minutes. Pack the stuffing into well-greased muffin cups and bake for 20-25 minutes, until golden. Gently loosen the muffins from the pan. Serve warm. Makes about 8-10 muffins.
Ingredients: 16 oz cream cheese room temperature ½ cup sugar ½ cup light brown sugar 2 cups candied yam casserole, mashed 2 tsp vanilla 1 ½ tsp cinnamon ½ tsp nutmeg ½ tsp coriander ¼ tsp ginger 2 cups heavy whipping cream 1 graham cracker crust
Ingredients: 1 cup uncooked wild rice 2 Tbl olive oil 1 medium yellow onion, diced 2 celery stalks, diced 2 large carrots, sliced into rounds 8 ounces fresh crimini mushrooms, sliced 1/3 cup flour 6 cups turkey stock, divided 2 cups water ¼ cup fresh parsley, chopped 1 tsp kosher salt ½ tsp freshly ground black pepper ½ tsp dried thyme ½ tsp dried sage 4 cups cooked and coarsely shredded turkey 2 cups full-fat coconut milk
Ingredients: 1⁄3 cup mayonnaise 2 Tbl cranberry relish or jelly 1 Tbl mild yellow curry powder ½ tsp black pepper, freshly ground 2 Tbl shallot or red onion, finely diced 3 cups roasted turkey, chopped 2 celery stalks, diced 1⁄3 cup toasted pecans or walnuts, diced ¼ cup dried cranberries or diced apple sea salt
Ingredients: 1 large stock pot 1 roasted turkey carcass 4 celery stalks, cut into chunks 3 carrots, cut into chunks 2 yellow onions, quartered 1 bunch of parsley 6 garlic cloves, smashed and unpeeled 1 tsp black pepper 3 bay leaves 3 sprigs of thyme or rosemary
Welcome spring with this vibrant, creamy pea and potato soup—a perfect blend of fresh peas, tender potatoes, and aromatic herbs. This silky, nutrient-packed soup is light yet comforting, making it an ideal transition from cozy winter meals to bright spring flavors. Garnish with crisp broccolini, toasted almonds, and a drizzle of olive oil for an elegant, nourishing dish.
Chilaquiles are a classic Mexican comfort food, perfect for breakfast, brunch, or any time you crave a savory and satisfying dish. Made with crispy tortilla chips soaked in a rich, flavorful chile sauce and topped with cheese, avocado, or whatever strikes your fancy.
This Winter Fruit and Vegetable Salad brings vibrant colors and flavors to brighten dark months. With roasted beets, juicy citrus, crunchy walnuts, and creamy blue cheese, it’s perfect for Valentine’s Day or a mid-season pick-me-up.
The most common question when the topic goes to functional mushroom products tends to be: “Are these magic mushrooms?” Well, this Hawai’i based company is determined to prove that ALL mushrooms are magic. While these aren't psilocybin-containing hallucinogenic mushrooms (most commonly referred to when talking about ‘magic’ mushrooms), their healthful effects are just as remarkable. Mālama Mushrooms is a family-owned business based in Kona, Hawaii, dedicated to promoting health and wellness through the power of superfood mushrooms. Founded by Benjamin Lillibridge in 2015, the brand’s name, "Mālama," meaning "protect, preserve, and nurture" in Hawaiian, reflects the company’s core mission of sharing the healing properties of mushrooms. Residents in the Pacific Northwest are probably most initiated with the wonder of mushrooms. But for those new to the party, welcome! Now let’s give you some ‘mush’ needed context: Mushrooms have been used for targeting a prodigious number of ailments and maladies in traditional cultures medicinal regimes throughout the world spanning millennia. The conventional western world, in their typical resistance to harnessing the holistic capabilities of Earth’s natural intelligence, has been a tad slower to embrace. However, fungi had their historic watershed moment in America during WWII when the power of a lowly fungus, Penicillium spp., was utilized to create the first industrially scaled anti-biotic, Penicillin, and deployed to the allied troops and eventually the rest of the world. This had a dramatic effect on reducing mortality from infections. Today, the literature surrounding fungi such as functional superfood mushrooms such as lion’s mane, reishi, cordyceps & chaga has expanded immensely. Lion’s Mane - Known for its cognitive benefits, Lion’s Mane is often referred to as a “brain booster”. It supports memory, focus, and mental clarity, and has been shown to promote nerve regeneration. Its antiinflammatory properties may also reduce the risk of neurodegenerative diseases like Alzheimer’s and Parkinson’s. Lion’s Mane is a great option for anyone looking to enhance brain health and overall cognitive function for themselves, their family and even their dog! Reishi - Nicknamed the “mushroom of immortality” Reishi is revered for its stress- relieving and immune-boosting properties. It helps calm the mind, improve sleep quality, and strengthen the immune system. Reishi is also known for its anti-inflammatory and cardiovascular benefits, making it ideal for supporting overall well-being. Cordyceps - Cordyceps is celebrated for its ability to boost energy and enhance athletic performance. By improving oxygen uptake and increasing stamina, it’s a popular choice for athletes or those seeking a natural energy boost without a crash. It is also linked to improved lung function and anti-aging benefits. Chaga - Packed with antioxidants, Chaga is a powerful mushroom that supports immune function and combats oxidative stress. It is also renowned for its ability to promote skin health by fighting free radicals and supporting cellular regeneration. Mālama Mushrooms crafts a variety of products that make it easy to incorporate these powerful mushrooms into your daily routine. Whether you’re looking to improve cognitive function, enhance your immune system, or reduce stress, there’s a Mālama product designed to support your health goals. In line with their commitment to quality, Mālama uses organic, fruiting bodies of the mushrooms, a method aligned with traditional practices which does not include any of the oats & rice substrate used in the growing process. But it’s not just obsession with quality that makes Mālama aligned with their namesake of ‘protecting, preserving & nurturing’. The company also donates 5% of profits to the Hawaii Fungi Project, a non-profit dedicated to studying and preserving the native Hawaiian mushrooms, some of which are already on the IUCN’s Endangered Species list and have seldom been seen by human eyes. In addition, during the Maui Fires last year, one of their mushroom farm partners lost 70% of the accounts they sold fresh lion’s mane to overnight. Mālama sprang into action and began dehydrating & extracting their mushrooms to incorporate into their product line and support.
This traditional fire cider recipe is an easy herbal remedy to make at home and a potent natural support during cold and flu season! ½ cup onion, chopped ½ cup horseradish, chopped ½ cup ginger, chopped 1 lemon, sliced into ¼-inch rounds 3 jalapenos or 1 habanero, chopped 12 garlic cloves, smashed and chopped 2½ cups raw apple cider vinegar Layer the prepared ingredients in a quart glass jar. Pour raw apple cider vinegar over the fire cider ingredients until just covered. Cover the jar with an airtight lid and place it somewhere you'll see it daily. Keep it away from direct sunlight. Shake or swish the jar daily. Allow the ingredients to steep in the apple cider vinegar for at least 3 weeks. Strain the liquid from the solids and transfer liquid to a clean jar. If you plan on using the fire cider straight, each spoonful can be mixed with two spoonfuls of water. Many people like to take a lemon juice and honey chaser as well. Store your fire cider with an airtight lid in a cool place or refrigerate.
1 cup dried elderberries 3 cups water 2 Tbl grated ginger 1 Tbl powdered cinnamon 1 Tbl whole cloves 1 cup honey or agave syrup In a saucepan, combine all ingredients except honey and bring to a boil. Reduce heat to simmer and partially cover with lid. Stir occasionally and simmer until liquid is reduced by half. Remove from heat and let cool slightly. Pour through a strainer into a jar (discard solids). Add honey and mix thoroughly. Take by the spoonful or dissolve in hot water or tea. Cover and store in refrigerator for up to 3 weeks or freeze up to 6 months.
Go beyond aromatherapy! Harness the power of essential oils for keeping your home clean and fresh during cold and flu season. Use this multi-purpose spray on surfaces and touchpoints like kitchen counters, glass or tile tabletops, sinks, toilets, and doorknobs. * Marlene’s carries a wonderful essential oil blend by Uncle Harry’s called Four Bandits Antigerm Blend. You could also use 55 drops of this blend in place of the suggested essential oils in this recipe. 20 drops organic clove bud essential oil 15 drops organic lemon essential oil 10 drops organic cinnamon essential oil 5 drops organic eucalyptus essential oil 5 drops organic tea tree essential oil 1/2 cup rubbing alcohol 1 1/2 cups distilled water 1 Tbl Dr. Bronner’s Liquid Castile Soap Add essential oils and alcohol to a glass spray bottle. Shake well to incorporate essential oils into alcohol. Add distilled water and castile soap. Shake again and let sit overnight to allow ingredients to meld together. Label and date (cleaning solution should be good for 1 year). Shake well before each use. *Not intended for use on wood surfaces
If your skin could use a boost during this seasonal transition, we have a treat for you! This scrub is especially effective if you towel dry after showering or bathing. Apply it and vigorously scrub until the salt and sugar dissolve, then rinse. Your skin will be exfoliated, invigorated, and oh-so-moisturized with a light and spicy scent. Yum! ½ cup brown sugar or demerara sugar ½ cup sea salt or Epsom salt 1 tsp matcha powder 1 Tbl pumpkin pie spice ¼ cup coconut oil, melted 1 cinnamon stick for scooping In a medium bowl, add brown sugar, sea salt, matcha powder, and pumpkin pie spice and stir until uniform. Drizzle in the coconut oil and mix thoroughly. If the mixture seems a bit too crumbly, add more coconut oil. When you’ve reached the desired consistency, spoon your scrub into a container and cover until ready for use.
½ cup dried calendula flowers 3 Tbl cocoa butter 2 Tbl apricot or grapeseed oil ¼ cup castor oil Place calendula flowers in a glass jar. Set aside. Add cocoa butter and oils into a double boiler insert. Gently warm over low heat until cocoa butter is fully melted. Remove from heat and pour over calendula flowers. Cover and steep for 24 hours. Strain into a clean jar and cover. For hands: Massage liberal amount of blend into hands for a few minutes. Gently wipe excess from hands with a clean, soft cloth. For feet: Massage liberal amount into feet a few minutes before bed, then put on soft cotton socks for sleeping. Store in cool, dark place and use within six months.
