A Recipe for You: Horseradish Fire Cider

Fire cider is a delicious old folk remedy that’s highly beneficial to our overall health and very easy to make. I created the following recipe to match my desired flavor and spice level. Feel free to alter the amount and type of ingredients used to your liking. Fire cider begs you to get creative and make it your own!

Horseradish Fire Cider
Yield: About 32 oz

Supplies & Ingredients Needed
32 - 40 oz raw apple cider vinegar
1 - 1 ½ cups raw honey
2 medium sized horseradish roots, peeled & chopped
2 large onions (I use red & white), chopped
1 head of garlic, chopped
4 inches of ginger root, peeled & chopped
2 – 4 serrano peppers, chopped
2 - 4 sprigs fresh rosemary, separated from stem & chopped
1 large handful of spruce or pine needles, chopped

2 – quart sized mason jars w/ lids & rings
2 – pieces of plastic wrap & parchment paper
large cutting board
sharp chef's knife
vegetable peeler
empty, clean apple cider vinegar bottle w/ cap
large glass or plastic bowl
fine mesh strainer
wooden spoon
cheesecloth
permanent marker
labels

Peel the onions, horseradish, garlic & ginger. Roughly chop all ingredients, mix everything together in a large bowl and add mixture into the mason jars, filling to the top. Pour the apple cider vinegar into the jars to cover ingredients. Place a piece of plastic wrap over the top of the jar, followed by a piece of parchment paper. Seal and label each jar tightly with a lid and ring, shake well and store in a cool dark place 4 - 6 weeks to macerate. Shake each jar a few times a week.
*The plastic wrap and parchment paper will help prevent the ACV from eroding the metal lids. Use plastic lids if you wish to skip the extra materials/steps.

After maceration is complete, rest a fine mesh strainer lined with cheesecloth into a large glass or plastic bowl. Pour the contents of each jar into the strainer, form a sachet with the cheesecloth and squeeze all the liquid into the bowl. Compost the veggies, roots and plants. Add the raw honey and stir until fully dissolved. Add more honey to taste if desired. Pour the fire cider into a glass jar (apple cider vinegar bottles work great). Label and store in a cool, dark place where the infusion will last for many months to years. Enjoy!

Spiced Earth - A Cold Process Soap Recipe

I absolutely LOVE to make soap and find a deep sense of satisfaction and accomplishment within the entire process. Although it requires a decent amount of ingredients, organization and patience, making and using your own bar soap is a treat that's well worth the effort.

Spiced Earth Soap (70.2 of oil)
Makes 6-8 lbs. of soap
3.6 oz. Almond oil(5%)
3.6 oz. Castor oil (5%)
14 oz. Coconut (20%)
21 oz. Olive oil (30%)
14 oz. Palm oil (20%)
14 oz. Sunflower oil (20%)
9.6 oz. Sodium hydroxide (lye)
22 oz. Distilled Water
1 Tbs. Nettle leaf powder
1 Tbs. Comfrey root powder
1 tsp. Cinnamon powder

Equipment
Immersion blender
6 qt. heavy bottomed pot
4 cup - glass measuring cup
Medium sized plastic container
Wood or stainless steel spoons
Soap molds silicone or wooden
2-3 large blankets (wool is best)
Tablespoon and teaspoons
Butcher or wax paper
Rubber spatula
Rubber gloves
Eye protection
Kitchen scale
Soap molds

Optional Essential Oil Blend
3 tsp. Scotch pine
1 ½ tsp. Cinnamon
1 tsp. Atlas cedar
1 tsp. Himalayan cedar
1 tsp. Texas cedar
¼ tsp. Port oxford cedar
¼ tsp. Patchouli
1/8 tsp. Clary sage

*Soap making with lye requires a bit of planning and awareness. If you've never made cold process soap before, I suggest researching techniques before you do. See book and resources suggestions below.

Wearing rubber gloves and eye protection, weigh the lye into a plastic container, set aside. Weigh the distilled water into a 4-cup glass measuring cup, place it in a well ventilated area. Slowly pour the lye into the water, stir very well until fully dissolved. (always pour the lye into the water, not the other way around!) The mixture will become extremely hot, be sure to keep it out of reach of children and pets, do not breath in the fumes!

Weigh and add all oils into the cooking pot and warm over low-medium heat until the coconut and palm oils are fully melted. Remove from the heat and allow to cool to 100°F – 120°F. When the lye mixture and oils are almost the same temperature, get your lye mixture, oils and immersion blender together on a flat surface. Wearing gloves and eye protection, blend the oils on low and slowly pour the lye solution into the center of the oil, blending constantly. Blend for 2-3 min on high, add the nettle, comfrey, and cinnamon powders, blend for 20-30 seconds. Remove the blender and stir the batter with a spatula. Add the essential oils and blend for 30-40 seconds. Use the spatula to mix and lift the batter to check for trace. Once trace is achieved, carefully pour the batter into the molds, smooth out the top with a spatula and gently tap the mold to bring air bubbles to the top.

Cover the filled mold with a piece of cardboard or butcher paper (shinny side down) and place it onto a blanket. Cover the mold with another blanket to insulate the soap to initiate the gel phase. Allow to rest and set up for 12-24 hours. Cut the bars into desired size, arrange them upright in a box or onto a butcher or wax paper lined shelf and allow them to cure 4-6 weeks. Enjoy!

Book & Resource Suggestions:
“The Soap Makers Companion” by: Susan Miller Cavitch
Bramble Berry - https://www.brambleberry.com/
Soap Queen - https://www.soapqueen.com/

CBD Whip Body Butter: How it's Made

This whipped body butter is made with minimal ingredients, comes together easily and requires no heat to make it. The key is to use an electric handheld or stand mixture to achieve a light, smooth and airy texture. This butter can be used as a full body moisturizer, massage balm or a hydrating face and foot cream. It's also a fantastic beard and mustache balm. 

Whipped CBD Body Butter
Yield: Approximately 18 oz

Supplies & Equipment Needed
6.62 oz Raw shea butter
1.5 oz CBD infused jojoba & grapeseed oil
.75 oz olive oil
6 Tbs. arrowroot powder (optional)*
.20 soy free vitamin e oil
Handheld or stand mixer
Large & small bowls
5 - 4 oz glass jars w/lids
Rubber spatula
Kitchen scale
Tablespoon
Label
Pen

Optional Essential Oil Blend
2 tsp orange
1 tsp atlas cedar
½ tsp ylang ylang

Weigh and combine all oils and shea butter into the bowl of a stand mixer or high sided, large bowl. If using large chunks of shea butter, chop into small-medium sized pieces to make initial blending easier. Measure the arrowroot powder, set aside. On low speed, begin to beat and combine the oils and shea butter together. Turn the mixer up to medium - medium/high speed and beat for 1-2 min. Scrape down sides of the bowl and beat on medium speed for 2-3 min., scrape down the bowl and repeat the same process 3 more times.

Add the arrowroot powder a little bit at a time and begin to combine it on low speed, then increase to medium for 30 seconds. Scrape down the bowl and repeat the same process until all the arrowroot is added and well combined. Whip the butter on high speed for 2-4 min., add the essential oils and give one final whip on medium to high speed for 1 min. Add the whipped body butter into the jars, cover and label each jar. Enjoy!

*The addition of arrowroot powder helps to reduce the oily texture when the butter is applied to the skin. It also helps the butter absorb more quickly and improves the overall texture of the final product.  

Elder Berry & Reishi Mushroom Syrup: A Recipe for you

This herbal syrup is quite easy to prepare and wonderful to have on hand throughout the Autumn and Winter months. I'm happy to share it with you and hope this syrup brings you as much healing and comfort as it has to myself and many others over the years.

Elder Berry & Reishi Mushroom Syrup
Yield: Approximately 96 oz of syrup (recipe can be halved)

Supplies & Ingredients Needed
16 cups filtered water
2 ¾ cups raw honey
1 ¾ cup raw apple cider vinegar
6 oz (1 ½ cups) elderberries, dried or fresh
3 - 6 slices reishi mushroom, dried
4 inch piece fresh ginger root, peeled & chopped
6 quart stock pot

Sweeten, Spike & Bottle
glass measuring cup
fine mesh strainer
large spoon
cheesecloth
large bowl or container, preferably w/pour spout
1 gallon growler OR 1 - 64 oz growler + 1 – 32 oz glass bottle

Add the elderberries, reishi mushroom, ginger root and filtered water to a 6 quart stock pot. Over medium-high heat bring the mixture to a boil, reduce the heat to medium low and bring down to a simmer. Stir occasionally and simmer uncovered about 2 hours or until the liquid has been reduced by half. Remove from the heat and allow to cool about 30 - 40 min. Line a fine mesh strainer with cheesecloth and rest it inside a large bowl, preferably with a spout. Carefully pour the reduced liquid through the lined strainer. Gather the corners of the cheesecloth to form a sachet, squeeze with your hands or the back of a spoon to extract has much liquid as possible. Add the honey and apple cider vinegar to the strained liquid, stir very well until the honey is fully dissolved. Give it a taste and add more honey or vinegar to your liking. Pour the fresh syrup into growlers or glass bottles, label and keep them in the refrigerator or root cellar. When stored properly, the syrup will keep up to one year.

Tips & Suggestions
To support immune function and the natural process of detoxification: enjoy ½ – 1 oz of syrup 3x daily at the first sign of illness or response to stress.

This syrup is great for children and most love its sweet, tangy flavor. There are very little to no drug interactions with this syrup. If you have questions regarding potential interactions, please conduct your own research.

Because vinegar is acidic and can corrode metal, plastic lids and bottle caps are recommended for storage. If using metal lids or caps, be sure they are lined with rubber. To reduce corrosion, place a piece of parchment paper or plastic wrap between the bottle top and cap before sealing.

Horsetail & Nettle Hair & Beard Rinse

I've been using an apple cider vinegar rinse on my hair for the past two years and in that time the health of my hair and scalp has greatly improved. I first began to use the rinse to combat dandruff and an itchy scalp, then I began to notice the strength and shine of my hair had also improved. This horsetail and nettle hair and beard rinse is a must for anyone looking to maintain or improve the overall health of their locks, scalp and or beard.

Horsetail & Nettle Vinegar Hair & Beard Rinse Concentrate
Yield: 32 oz (multiple month supply)

Supplies Needed:
1 – quart sized mason jar w/lid & ring
32 oz bottle or jar with a plastic lid
fine mesh strainer
plastic wrap
cheesecloth
glass bowl
chopstick
scissors
labels
pen

Ingredients:
32 oz raw apple cider vinegar
2 - 4 oz fresh horsetails
1/2 oz - 1 oz fresh nettle leaves

Prepare & Create
Gather the horsetail and nettle leaf. If wildcrafting, make sure to harvest both plants away from the roadside and in an area with clean water. Take only what you need and give thanks. Cut the herbs into small pieces and put them into the mason jar. Shake and pour the ACV into the jar, filling it almost to the top. Stir the herbs and vinegar with a chopstick and add a bit more vinegar to cover the herbs. Seal the jar with plastic wrap, the lid and secure both with the jar ring. Label with the contents and date, place the jar into a cool, dark place, shake well when you think of it and allow to infuse for 2-6 weeks.

Decant, Store & Use
Pour the contents of the jar into a glass bowl through a cheesecloth lined strainer. Bundle the 4 corners of the cheesecloth to form a sachet and squeeze to extract as much vinegar from the plants as possible. Compost the herbs. Pour the strained vinegar into an amber glass bottle or glass jar with a plastic cap/lid. Label the hair and beard rinse concentrate and store in a cool, dry place where it will last years.

For Hair & Scalp: Add 2-4 tsp of concentrate to 12 oz of water. Pour onto wet, freshly cleansed hair and scalp. Wring out hair and do not rinse. Towel dry, pin hair up and allow it to dry slowly or brush while still damp. The scent of the vinegar will disappear as the hair dries.

Beard & Mustache: Add 1 tsp to 8 oz of water. Pour onto a wet, freshly cleansed beard, mustache and face. Wring out hair and do not rinse. Allow to air dry, comb and style as usual.

Harvesting Tips
There are two different types of Horsetail, one fertile branch that reproduces by the distribution of spores and a sterile branch. The former is a single stalk with a cone-like top, while the latter has hair-like branches that grow upward and open as it matures. Both have the same mineral and medicinal value and can be used interchangeably. I typically harvest an equal amount of both to use in this hair rinse.

Horsetails grow in sunny, marsh-like areas during early - mid spring. They love water and are able to absorb silica and other minerals that are rarely found in plants. To harvest, cut the horsetail at its base with a sharp scissors or knife and place them into a paper or cloth bag. They are best used fresh within a few hours of harvest.

Stinging nettle also grows near marshy areas but in partial sun. It can be identified in early spring by its bright green pointed and serrated leaves, hollow stalks and needle like hairs on the underside of the leaves and upon the stalks. The sting of nettle is not caused by the hairs but the Formic acid inside of them. To avoid a sting, hold the top of the nettle plant with a plastic bag, cut its stem and flip the bag over to catch it. You can also do the same process leaf by leaf. Gloves can also be worn as an alternative to the bag method. Transfer the nettle tops and or leaves into a paper or cloth bag and use fresh within a few hours of harvest.

Have you ever harvested horsetail and/or nettle? If so, what do you like to make with these herbs? Let me know in the comments below. Cheers and happy harvesting and/or making!

Cannabis Root: A Hidden Gem of Healing

In this video I share a quick run down of some of the healing medicine found in cannabis root. I also share a little bit about DMSO and how it can be paired with this valuable yet under-appreciated root medicine.

Thanks for watching!

Herbal Folklore: The Elder Tree

My boyfriend and I collaborated to make a video about the Elder tree for his Project Symbolic Studies. This is our first collaboration of this kind and we are very excited to share it. Enjoy!

If you’re interested in symbolism, mythology and astrology check out Symbolic Studies on YouTube, Instagram and TikTok.

IG: @symbolic.studies
TikTok: @symbolicstudies

How to Make Fresh Lemon Balm Tincture

Lemon Balm is highly regarded for its uplifting lemony scent, delicious flavor and ability to calm the nervous system. Feelings of stress, anxiety, mild depression and melancholy can be put to rest with Lemon Balm. Its carminative action aids digestion by reducing gas and bloating and can soothe nervous disorders of the stomach. Traditionally it offers relief to cold sores when applied topically and taken internally. Lemon Balm is a wonderful brain tonic for children and adults. It helps to improve memory and ones ability to focus, store and retrieve information. These qualities make it a superb remedy to assist people with Alzheimer's disease, Dementia and ADHD. Lemon Balm brings a sense of calm and restful sleep along with relief from tension headaches. With all of that said, let's talk about how to make a tincture of this lovely plant.

Lemon Balm
Botanical (Latin) Name: Melissa officinalis
Common Name: Lemon Balm
Family: Mint (Lamiaceae)
Part Used: Leaves & Flowers
Ruling Planets: Moon & Venus
Ruling Element: Water
Energetics: Cooling, yet slightly warming. Best suited for temperate to cold conditions.

What's a Tincture?
A tincture is an herbal extract made with fresh or dried plant material using alcohol as the solvent. There are a few ways to make a tincture, here I'll cover the traditional folk method using a process known as maceration. Maceration is the act of infusing plants or other organic material into a solvent to extract the active constituents from the chosen material.

Supplies Needed to Make:
1 – clean, pint sized mason jar w/lid and jar ring
Fresh lemon balm leaves, enough to fill the jar ¾ full (about 1 oz)
100 proof vodka
Scissors or sharp knife
Plastic wrap or parchment paper
Wooden chopstick
Pen or marker
Labels
Supplies Needed to Strain and Bottle:
4 cup glass measuring cup or glass bowl
Fine mesh strainer
Cheesecloth
16 oz amber bottle w/cap
Pen or marker
Labels

Identification & Harvest
Lemon balm has a very distinct lemony scent that will help you identify it in the wild. Its leaves have scalloped edges, deep veins and grow opposite from one another. It also has a square stem and tiny white or yellow flowers that bloom in late summer. Once properly identified, use your fingers or a scissors to pluck or cut the leaves from the plant and place them into a basket or bowl as you continue to harvest. After gathering enough to fill the jar consider giving thanks to the plant. This is optional of course but is a nice gesture and intention.

Prepare the Tincture
Roughly cut/chop the leaves and add them to the jar. Pour the 100 proof vodka over the leaves filling the jar to the top. Gently stir with a chopstick until all the plant material is saturated. Cover the jar with a piece of plastic wrap or parchment paper. Place the lid onto the jar and secure it tightly with the jar ring and give it a good shake. Adhere a label to the jar with the date and contents and place the jar in a dark place for at least 6 weeks to macerate. Shake the jar a few times per week throughout the maceration process.

Strain and Bottle the Tincture
Place a fine mesh strainer into a glass measuring cup or bowl and line the strainer with a piece of cheesecloth. Pour the contents of the jar into the lined strainer. Gather all four corners of the cheesecloth and bring them together to form a sachet. Twist the corners together and squeeze the sachet to extract as much alcohol as possible. Compost the entire sachet of plant material and give thanks. Pour the tincture into the 16 oz amber bottle, label it and store it in a cool, dark place where it will keep for years. From the 16 oz bottle you can fill smaller dropper bottles for easy dosage. Always remember to label each dropper bottle you fill. Enjoy!

Have you ever made your own tinctures? Let me know in the comments below!

How to Make a Pain Relief CBD & White Willow Bark Salve

This salve offers soothing pain relief to overworked muscles, achy joints and irritated skin. White Willow a.k.a "Witches Asprin" is a valuable pain reliever and anti inflammatory herb that mingles perfectly with high CBD cannabis. Under used yet highly effective, Cannabis root penetrates deeply and can help alleviate soreness and swelling.

Transcript: Let’s make a pain relief CBD and white willow bark salve. Set yourself up a double boiler. Into the top of the double boiler add CBD cannabis infused oil, cannabis root infused oil and white willow bark infused oil. Then add some beeswax to this mixture and warm this over low to medium heat until the beeswax is fully melted. Remove it from the heat and pour it into a glass measuring cup. Add vitamin E oil and essential oils and stir this up really well. Now pour the warm salve into tins and allow it to fully cool before you cover it. Enjoy! 

The Art of Yogurt Making

Homemade yogurt is super delicious, easy to make and much better than store bought. Here’s a short two part series on how I like to make yogurt at home.

Transcript: Let’s make some homemade yogurt. Our first step is too warm an ice chest. To do this we’re going to boil some water and add the boiled water to glass jars with tight fitting lids. This is going to create an incubator for our yogurt to ferment in. Add your glass jars filled with boiled water into a cooler that’s lined with a towel. Place another towel on top of the jars. Now we’re going to heat our milk along with one cup of half and half. You’ll want to stir this mixture over medium heat until it reaches 180° F. Then remove it from the heat and allow it to cool to 110° F. To learn the rest of the process, follow me to watch Part 2. 

Transcript: Next, prep a few mason jars with warm water and bring your milk mixture over and add the yogurt starter to the warm milk. Mix this well, dump out the hot water from the jars and pour the warm milk mixture into the jars. Seal these very well and now we’ll be adding these to the warm cooler. But first you gotta pet that cat, he after all is guarding your yogi. Place the milk filled jars into the cooler and then we will let this ferment for 8-12 hours. Once this is fermented, place it into the refrigerator and then your yogurt will be ready to enjoy. This recipe creates a luscious, cream top yogurt that is super delicious and it is so much better than anything thing you’ll ever find in any store. You can put whatever toppings you like on it and you have a meal for breakfast, lunch or dinner. Enjoy! 

How to make Cream Cheese Out of Plain Yogurt

I get deep satisfaction from creating things from scratch. In honor of this I bring you a recipe for homemade cream cheese made from homemade yogurt.

Supplies Needed:
32 oz plain, full fat yogurt
1 – fine mesh strainer
1 – large bowl
1 – 2 – 4 cup glass container w/snap closure lid
1 – spatula
1 – piece plastic wrap
1 – ceramic plate
2 – pieces 100% cotton fabric e.g. bandana, flour sack towel, very fine mesh cheese cloth

The first and only ingredient for this cream cheese recipe is plain yogurt. Homemade is best, but store bought will work as well. I made a special batch of yogurt for this cream cheese using full fat, grass fed cow's milk and heavy whipping cream. The end result produced a thick delicious “cream-top” yogurt.

To transform the yogurt into cream cheese the whey must be separated from the yogurt. Line a large fine mesh strainer with cotton fabric and rest it upon the large bowl, with the mesh inside the bowl. Pour the yogurt into the lined strainer. Place the plastic wrap over the yogurt filled strainer, fold the extra cotton over the plastic wrap. Place the bowl in an area where it will be undisturbed for 24 - 48 hours. As the yogurt rests, the whey will slowly drain into the bowl. My batch of yogurt produced about 1 cup of whey. Whey is loaded with protein and micronutrients like potassium, calcium, phosphorous, and zinc. It can be added to smoothies, cooking, baking and lacto-fermentation of vegetables, fruits and more.

With the whey removed you are left with a thick, tangy yogurt cheese known as Labneh, a staple food in Lebanese and Middle Eastern cuisine.
Line a 2 – 4 cup sized glass container with a piece of cotton fabric. Scoop the labneh into the lined container, smooth the top with a spatula and fold the cotton over the cheese. Add a few more layers of cotton to fill any extra space and help absorb moisture. Cover and seal the container and place it in the refrigerator for 7 days.

After 7 days in the refrigerator the cream cheese will be ready to enjoy. Uncover and unwrap the cream cheese. Place a ceramic plate on top of the container and flip the plate and container over and onto a flat surface. Lift the container and remove the cotton to reveal your beautiful brick of cream cheese. The finished product is a bit more crumbly than the cream cheese sold in the store, but it's very spreadable. The flavor is light and fresh.

This cream cheese is great on crackers, veggies or in any recipe that calls for it. At this stage feel free to flavor your cheese with anything you'd like. Chives are classic, olives are adventurous and cocoa with a little maple syrup is decedent. Enjoy!

If you attempt to make your own cream cheese, tag me on Instagram @michelleshealinghome and use the hash tag #thegreatcreamcheeseexperiment. I'll post my favorite cream cheese experiments to my feed, with your permission of course.