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Milla Ezman

Herbal za'atar recipe

Herbal Za’atar (recipe). An amazing Spice blend from Mediterranean region!

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Herbal Za'atar recipe.

An amazing Spice mix from Mediterranean region!

The combination of nutritive & detoxifying herbs in this Herbal Za’atar recipe provides a base for their ability to improve the immune system, skin health, stabilize bones, increase circulation, aid memory, clear your respiratory system, calm the inflammation, energize, improve mood, and prevent chronic diseases.

This is my version of Herbal Za’atar recipe which is a combination of sesame seeds, ground sumac, thyme, salt and other herbs and spices.
Za’atar is a spice blend from the Middle East, where it is used as ordinarily as ketchup. Just like the curry blends in India and the Gomasio in Japan, za’atar recipes are many and diverse, and we probably will never know the very Original recipe, so…

While many spices are delicious and beneficial for your health, their power can be maximized if you combine them and add medicinal and nutritive Herbs.

The rich base of roasted sesame seeds and sumac flavor provides a perfect canvas for blending other delicious and medicinal herbs and seeds that easily cross over into the “food as medicine ” realm.

Actually Za’atar (zaah-tahr) word has two meanings:

It’s a Middle Eastern herb and a spice blend.

1). The herb za’atar (Origanum syriacum) is a very popular herb that can be traced back to the Bible. It is so treasured for its great flavor that blends hints of Oregano, Thyme and Marjoram, that it’s called the “king of herbs.”

The za’atar plant is a protected species in Israel and at certain times of the year is not allowed to be harvested, fearing it will become extinct. In the Bible this plant is call eizov (often translated as hyssop, though biblical hyssop was something different from the plant that today we call hyssop) It has great flavor that blends hints of Oregano, Thyme and Marjoram. If you are interested growing this wonderful herb you can purchase seeds that are imported from Israel, here in Fedco Seeds shop or Here in Strictly Medicinal Seeds.

2). Za’atar, the spice blend,  that vary in ingredients from region to region, but, generally, the flavor is herbal and nutty.

The za’atar herb itself is rarely exported, so it’s safe to assume that recipes calling for za’atar refer to the spice blend.  

Two main Ingredients in my version of

Herbal Za'atar recipe are:

– Common  thyme (garden thyme – Thymus vulgaris) is a commonly used domestic remedy, has antiseptic properties and its beneficial effect on the respiratory & digestive systems. The whole plant is anthelmintic, deodorant, strongly antiseptic, antispasmodic, carminative, disinfectant, expectorant, sedative and tonic. It is taken internally in the treatment of bronchitis and other respiratory issues, indigestion, painful menstruation, colic and hangover.  Thyme can be used fresh at any time of the year, or it can be harvested as it start blooming, dried for later use and/or frozen as I do. 

Wild thyme (Thymus serpyllum) contains all the medicinal properties of the garden thyme, but in a lesser degree and less aromatic, this is why we’ll be using regular organic thyme in this Herbal zaatar recipe.

– Sumac also spelled sumach, is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae.

Original Herbal Za’atar recipe would use the Rhus coriaria L. (commonly called Sicilian sumac, tanner’s sumac, or elm-leaved sumac) that is a shrub or a small tree in the Anacardiaceae or Cashew family, native to southern Europe. Or the Skunkbush Sumac (Rhus trilobata)

But we will use the Native to N.America and Canada  Rhus typhina – the Staghorn sumac or Velvet sumac. It actually does feel like velvet!

Indians made a lemonade-like drink from the crushed fruit and valued it especially for its astringent qualities. They used bark, roots, fruits and even the sap for variety of conditions!  In modern Herbalism it isn’t used much, maybe because the roots and bark can be toxic in large doses.

Sumac fruit though can offer some very amazing properties:
It used as a tonic to improve the appetite and as a treatment for diarrhea. Astringent and blood purifier. A remedy for bed-wetting. A  sore throats and stomach pains treatment. Antiseptic, Emetic, Tonic, Diuretic, Stomachic.

Contains:  very high Vitamin C content, Tannins and Malic acid (Stimulated Metabolism and  increases production of energy in the body. Good for brain, muscles, skin, gums, physical exhaustion…).

Also the Indians used it to make ink by boiling  the leaves and fruits, and the dried leaves were an ingredient in smoking mixtures.

Herbal za'atar recipe

Herbal Za'atar recipe.

Organic Zaatar Herbal Spice blend
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Herbal Za'atar recipe
Prep Time
5 mins
Total Time
5 mins
 

Za’atar has some truly impressive health benefits, including its ability to improve the immune system, boost skin health, build strong bones, increase circulation, clear out the respiratory tracts, soothe inflammation, boost energy, improve mood, aid memory, and treat chronic diseases.

Cuisine: Mediterranean
Author: Milla Ezman
Ingredients
  • 1 cup dried organic Thyme
  • 1 cup wild ground Sumac
  • 1 cup Sesame seeds
  • 1/4 cup dry spring Nettle leaf
  • 1/4 cup dry Holy Basil
  • 1 Tbsp Ground Milk Thistle Seeds
  • 1 Tbsp Celtic salt
  • 1/2 Tbsp ground Cinnamon
  • 1/2 Tbsp ground Turmeric
  • 1 tsp Ground Black Pepper
Instructions
  1. First, you need to roast the sesame seeds in a pan over medium heat for a few minutes until they turn light brown, all while stirring. 

  2. Combine the rest of the ingredients and half of the sesame seeds together and grind em in a blender or a food processor,  until desired texture.

  3. Add the rest of the sesame seeds and using a whisk, mix all together. and that's it!

  4. Once you’ve prepared your Herbal Zaatar spice blend, you can store it in an air-tight container and it can last you 1-2 years if you keep it in the fridge.

Recipe Notes

Use: sprinkle on salads, soups, flat GF bread, rice cakes, omelet...actually anywhere you would normally use salt and paper!

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Herbal za'atar recipe

shop:

My invisible notes: 

http://www.naturalmedicinalherbs.net/herbs/r/rhus-typhina=stag’s-horn-sumach.php

http://www.healthmagazine.ae/featured/health-benefits-of-zaatar/

 

 

Shop my Herbal Spice blends HERE

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

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Pau Darco Health benefits and uses

Pau D’Arco Herb (Tabebuia spp) Health benefits, Uses and Facts

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A-Z Medicinal Herb Chart. (by common names)

A-Z Medicinal Herb Chart (by botanical names)

Pau D'Arco

Health Benefits. Medicinal Uses. Preparation.

Extraordinary diversity of Pau D’Arco health benefits indeed puts on the “heal-all” type of Herbs. Although Pau D’Arco is not local to North America, and I personally prefer local herbs over imported ones, but it still is an amazing herb to keep in your Apothecary. 

Common Names:

Pau D’Arco, Lapacho, Taheebom, Trumpet tree

Botanical Name:

Tabebuia spp

Parts used:

 dried Inner bark

Taste:

 strong, intense, woody, bitter

Bark from the Lapacho tree has been valued for centuries. Pau D’Arco has been used as a herbal medicine dating as far back as the time of the Incas, The Callaway in Brazil, and other Native South American peoples prized Lapacho as a cure-all. 

 In the herbal medicine systems of the United States and Europe, pau d’arco has been used for psoriasis, liver disease, Hodgkin’s disease, osteomyelitis, Parkinson’s disease and allergies, high blood pressure, poor circulation, and anemia, and is thought to protect against cardiovascular disease.
Parts used: inner bark. for candida: 

In the recent past Pau D Arco, and phytochemical compounds of the plant (lapachol and beta lapachone, for instance), have been subject to many scientific studies results of which have documented effective anti-cancerous, anti-tumor and anti-leukemic properties.
The heartwood of tabebuia aqvellaneda contains napthaquinones in lapacho have significant antifungul activity – against Candida albicans in particular and are antibacterial. 

Also Pau D’Arco has great amounts of quercetin, which are thought to stimulate the immune system, cleanse the body and stimulate the production of red blood cells.

Key actions:  anti-fungal, anti-tumor, antibacterial, immune stimulant, anti-viral, anti-inflammatory, cleansing, tonic, anti-microbial, antioxidant, anti-parasitic, analgesic(pain relief), astringent (constricting)

Uses: Candida (Yeast overgrow), Liver support, Cancer, respiratory problems, colds, flu, cough, fever, intestinal inflammation, boils and ulcers, snakebites, malaria, external skin infections, poor circulation, Parkinson’s disease, allergies, Hodgkin’s disease, psoriasis, athlete’s foot, nail fungus and skin fungi.

Nutrients: selenium

Key Constituents: alkaloids, quercetin, napthaquinones, anthraquinones, and flavonoids.

Preparation:

Decoction:   Simmer the dried inner bark for at least 10 min, then set aside and let sit and infuse for 4 hours to overnight. Strain and drink. 

Do not prepare as an infusion/tea (that is steeped without boiling), as the components do not release easily into water.

Adult Dosage:

1 Tbsp (4-5 g) of herb on 3 quarts water. 

Take 1 cup – 3 times a day

 

Children Dosage:

  • 6 – 12 months old – 1/10th of an adult dose
  • 1-6 years old – 1/3 adult dose
  • 7-12 years old – 1/2 adult dose

Science:

nearly 50 studies and articles on Pau D’arco are listed in a PDF found here

Safety:

Caution for women wishing to conceive and it is not recommended to take whilst pregnant or whilst breastfeeding. High doses may cause considerable nausea, diarrhea or dizziness, especially in sensitive individuals, use with caution.

Where to buy:

www.iherb.com

www.mountainroseherbs.com

Pau Darco Health benefits and uses

Resources: My invisible notes: 

https://draxe.com/pau-darco-tea/

Richard Whelan Australian Herbalist

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

Pau D’Arco Herb (Tabebuia spp) Health benefits, Uses and Facts Read More »

Pancreas healing Herbs for better digestion

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Pancreas healing Herbs

that are also great for liver

Incorporating Pancreas Healing herbs into your diet is very important for your digestion and absorption. Although Tiny and generally unnoticed, your pancreas plays one of the most important roles in the digestive and endocrine process.

This is the principle digestive gland, whose secretion contains enzymes capable of hydrolyzing proteins, carbohydrates, and fats. In function the pancreas is a double glandular organ-digestive and endocrine.
If your pancreas is unable to fully function, nutrients from food that you eat will not be properly digested and will become unavailable to you. What a waste, ha?

Pancreas Healing Herbs

What's the Pancreas doing exactly:

The pancreas is a large gland behind the stomach and close to the duodenum; the first part of the small intestine. The pancreas secretes digestive juices, or enzymes, into the duodenum through a tube called the pancreatic duct. Pancreatic enzymes join with bile (the liquid produced in the liver and stored in the gallbladder) to digest food. The pancreas also releases the hormones insulin and glucagon into the bloodstream. These hormones help the body regulate the glucose it takes from food for energy.

The pancreas produce vita to digestion enzymes

These enzymes include: 

trypsin and chymotrypsin to digest proteins; 

amylase for the digestion of carbohydrates;

lipase to break down fats. 

When food enters the stomach, these pancreatic juices are released into a system of ducts that culminate in the main pancreatic duct. The pancreatic duct joins the common bile duct to form the ampulla of Vater which is located at the first portion of the small intestine, called the duodenum. The common bile duct originates in the liver and the gallbladder and produces another important digestive juice called bile. The pancreatic juices and bile that are released into the duodenum, help the body to digest fats, carbohydrates, and proteins.

Endocrine Function of the pancreas:

The endocrine component of the pancreas consists of cells that create and release important hormones directly into the bloodstream. 

Two of the main pancreatic hormones are:

insulin, which acts to lower blood sugar, and

glucagon, which acts to raise blood sugar. Maintaining proper blood sugar levels is crucial to the functioning of key organs including the brain, liver, and kidneys

Three major pancreatic problems may occur: 

  1.  Acute or chronic pancreatitis – inflammation and tissue damage along the pancreas [2] ;
  2.  Diabetes – one of the most dangerous and common pancreatic disorders; 
  3. Pancreatic cancer which is the 5th leading cause of cancer death in America [3] and has a 100% mortality rate.

Pancreatitis

Pancreas can become inflamed if digestive enzymes build up inside it and begin to attack it. It can be acute or chronic.

 

Causes

main cause is a poor diet, mainly consisting of processed, high fat, high sugar, meat/diary and low veggie foods. 
  • alcohol abuse
  • gallstones
  • infection (hepatitis A or D or Epstein-Barr virus)
  • drugs (such as seizures meds, meds for treating bipolar disorder, arthritis, cancer, chemotherapy…)
  • abdomen injury
  • manganese deficiency

Symptoms

  • sudden pain starting in or around the area of the navel and radiating to the back and worsening with movement
  • nausea
  • vomiting
  • upper abdominal swelling and/or pain
  • excessive gas
  • fever
  • sweating
  • hypertension
  • muscle ache
  • abnormal fatty stools

The well-planned mechanism designed by the Creator, for our digesting procedure of food in the body, you can see why it is so important to keep the body organs in a good clean working condition for perfect health. If the body is loaded with toxic and heavy mucus and metals materials, the nervous system is not doing a good job, and the pancreas is weak and can cause low blood sugar level (hypoglycemia), or diabetes (high blood sugar level).

Pancreatic Exhaustion and Failure

Unhealthy diets have a lot to do with pancreatic problems. Eating too many sugars can cause an overload. When the body breaks down these sugars it does it so fast, it creates blood sugar imbalances. This kind of rise and fall process of high to low blood sugar levels leads to the deterioration of the pancreas and eventually pancreatic exhaustion, and that can be prevented by eating a proper diet.
Because the main job of  the pancreas is to regulate blood sugar, it is common for the pancreas to become exhausted for those who have diabetes. Once the pancreas has exhausted itself by working so hard to break down sugars, it will stop producing insulin hormones altogether, making it impossible for the body to break down sugar at all.

Diabetes

Diabetes occurs either when pancreas stops producing insulin or the body is unable to use the insulin it produces. Both result in glucose, the body’s fuel, not being absorbed by the cells and building up in the bloodstream. Insulin is needed to be present and working for this absorption into the cells to occur.

Another theory is that the diabetes occurs when the glucose cant get through to the cells because of high levels of fat in the diet. Read my “How to keep Candida under control with Herbs & Foods (without removing fruit)” post about that.

  • Type 1 Diabetes is insulin dependent and diabetics must inject themselves with insulin daily to control blood sugar levels.
  • In Type 2 Diabetes, the body produces its own insulin, but the cells are unable to respond to it properly.

Stimulating pancreas

Pancreas secrets its juices through nervous or humoral control. 

Stimulation of the nerves leading to the pancreas, especially the vagus, evokes secretion of pancreatic juice, but, compared to “secretin” juice, “vagus” juice is very thick. The humoral and nervous mechanisms of secretion are complementary to each other [9]

Pancreas Healing Herbs

Don’t be overwhelmed by the long list of herbs. Just simply pick a couple of those that sound most familiar, if you have some of them in your pantry. Or pick out a few that sounds good and you think will bring most healing benefits. Then the next step would be to learn some more about the herbs you picked. The way they must be prepared, the dosage… then go ahead and add them to your diet! All of the herbs are not only going to work for the pancreas and liver, they have many more other useful benefits and nutrients! The burdock and red clover are  also two of the most powerful detox herbs; licorice root is one of the best synergistic herbs – meaning it empowers other herbs it is in a formulation with…etc. Plus all the herbs are incredibly nutritious and provide a rich amount of vitamins, enzymes, micro and macro-nutrients, essential minerals, fiber, protein, amino acids and other constituents. 

Herbs to Cleanse the bloodstream and liver
and reduce the burden of the pancreas:

Herbs that stimulate and strengthen the pancreas:

Read more about Cedar Berries and learn to identify them HERE

To buy:  starwest-botanicals.com and mountainroseherbs.com.

Here is a pointer not only for diabetics but for everyone seeking a healthful beverage in place of coffee – tea made from blueberry or huckleberry leaves, gathered from your own garden, or fields or purchased from one that was organically grown or wild-harvested in dry form.

Recommendations:

  • If you develop symptoms of pancreatitis please see your health care provider first.
  • Eat a diet low in fat and remove refined sugar – this is very important for Recovery! High levels of sugar and fats in the blood are common with pancreatitis and often is the cause of it. 
  • If you have to take antibiotics please be sure to take probiotics in the form of home fermented veggies, and work on restoring your gut microbiome through other ways.
  • Eat more raw and steamed, high fibrous veggies and fruits
  • Low meat, fat, nuts, legumes.
  •  Remove all processed foods, gluten, dairy, soy, corn and limit nightshades. 
  • Consider fasting. Fast can improve the health of all organs including the pancreas.
  • Drink plenty of clean water. 
  • Exercise.
  • Detox.
  • Sleep.
  • Sun exposure.
Pancreas Healing Herbs

Resources:

[1] http://www.nativeremedies.com/ailment/symptoms-of-pancreas-problems.html

[2] http://www.herbs2000.com/disorders/pancreatitis.htm

[3] http://www.sciencedaily.com/releases/2007/04/070417114757.htm

[4] The effect of Equisetum arvense L. (Equisetaceae) in histological changes of pancreatic beta-cells in streptozotocin-induced diabetic in rats. http://www.ncbi.nlm.nih.gov/pubmed/?term=horsetail%2C+pancreas

[5] Inhibitory effect of clonal oregano extracts against porcine pancreatic amylase in vitro. http://www.ncbi.nlm.nih.gov/pubmed/15563448

[6] http://www.motherearthliving.com/health-and-wellness/herbal-pancreatitis-treatment.aspx

[7] Dónal O’Mathúna and Walter L. Larimore, Alternative Medicine: The Christian Handbook (Zondervan, 2001)

[8] http://www.globalherbalsupplies.com/herb_information/goldenseal.htm
[9] http://www.springboard4health.com/notebook/herbs_gentian.html

Goldenseal is one of the most highly valued herbs. It has ability to lower blood sugar and aid the overall functioning of the pancreas [7], and helps to stimulate the beta cells of the pancreas which is beneficial to people suffering from diabetes.

Goldenseal is capable of promoting the healthy functioning of the colon, spleen and the pancreas, and enhancing the production of bile. [8]

[9] (Nathaniel Kleitman, Bibliog.-B.P. Babkin, “Secretory Mechanism of the Digestive Glands,” 1944).

PANCREAS PANACEA Dr. John R. Christopher

Pancreas healing Herbs for better digestion Read More »

keep candida under control

How to keep Candida under control with Herbs & Foods (without removing fruit)

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to keep Candida under control,

I was told to remove fruit.

My kids and I, still had pretty severe yeast issues, even after we cleaned out our diet from gluten, dairy, soy, corn, processed foods, MSG and other toxins and added anti-fungal Herbs… but my researched convinced me that

contrary to main beliefs fruit does not feed candida!

How to keep Candida under control with Herbs & Foods (without removing fruit)

1. what is Candida?

It’s a microbe.

A single-celled fungus.

Candida is a genus of yeasts. Candida albicans is the most common among the  Candida genus, that includes approximately 200 species.

We all have it. Because we all NEED it.

As our body has a few anti-failure mechanisms, Candida is one of them. A backup system. Candida helps us to maintain healthy blood sugar levels, by feeding on the excess. So, let’s not hate it, because it’s there for our protection.

In disproportional quantities, however, it can cause infection.

If the PH balance is altered, it leads to sustained elevated blood sugar, and when it no longer can be controlled by the Pancreas, Adrenal or Hormonal actions, then the Candida steps in and starts to reproduce in order to process that. The good bacterial levels are reduced – candida will spread and take over as a yeast infection. Under the right conditions it can double its population in an hour!  

2. what causes the sustained elevated blood sugar?

Looking at the causes of high blood sugar as too much sugar intake and not enough insulin is a mistake. Neither is at the root of the problem.

Fat, not sugar, is generally the cause of high blood sugar.

As far back as 1927, Dr. E.P. Joslin, founder of the Joslin Diabetes Center offered an opinion that his diabetes patients were bringing their problems on themselves with their high-fat diets [1].

By 1959, the Journal of the American Medical Association had published its 1st study showing that dietary fat was responsible for causing type 2 diabetes and high blood sugar [2].
The evidence continued to build up over the decades, about the fact that patients can prevent or reverse the majority of diabetes cases with diet and lifestyle changes, controlling their blood sugar without worrying about medication or portion size. But it still has been ignored by the mainstream medical and research community.

3. so, what exactly fat does?

In a healthy body on a good diet, sugar enters into the digestive tract, where it’s absorbed from our food together with fiber, enzymes, vitamins, minerals and micro-nutrients and all the good stuff that comes with a whole food, such an apple for example!  It then passes through the intestinal walls and into the bloodstream. Here, sugar molecules team up with insulin that was secreted by the Pancreas,  and moves it through the blood vessel membrane, into the interstitial fluid, through the cell membrane, and into the cell itself. The cells can then use the sugar for fuel.

But when we eat a high-fat diet, a layer of fat lines the blood-vessel walls, our insulin receptor sites, as well as our insulin and sugar molecules, slowing our rapid sugar processing abilities down and resulting in elevated blood sugar.

The more fat you eat, the harder time sugar has in getting into a cell, meaning it’s stuck in your blood causing all kinds of problems.

 

4. Fruit is Great! we Need that Sugar!

By limiting or removing fruit all together in fear to feed the “Yeast Beast” you rob yourself in so many ways! A Fruit is a Complete, Perfect, Whole food – given to us ready to eat. Take any fruit and it will have vitamins, minerals, enzymes, fiber, proteins, fats, antioxidants…everything you need in one Delicious bite! Every vitamin in that bite comes packaged in a very precise combination accompanied by thousands of other micro-nutrients that are designed to be consumed together!  

What is more, is that there are estimates that scientists today may have discovered only 10% of the nutrients in existence, particularly the plant nutrients (phytonutrients)! 

So, do we really think we can improve Nature’s design by dissecting a plant, extracting and refining one or another nutrient, removing it from the cofactors it’s naturally accompanied by and produce a positive result??

Yes, Fruit is certainly rich in sugar, and it has often been criticized as being among the causes of high blood sugar, but I am certain this is not the case. 

That sugar is the fuel we need. We run on sugar! You must have blood sugar or you die. Your brain needs sugar, your liver needs sugar, your muscles need sugar. Every cell of the body is fueled by sugar.

Lets talk about oil. Olive oil. ok? 

All whole plant foods supply to us the carbohydrates, proteins, and fats, along with a wide range of other nutrients, both macro and micro. Extracts such as olive oil are highly refined. They are stripped of their protein, carbohydrates, and fiber, leaving 100% fat. All impurities must be removed as well, or else the oil rapidly goes rancid. 

 

Two questions:

1. what do you have to lose by removing oils?

VS

2. what do you have to lose by removing fruit?

Loren Lockman - "Fruit and Candida Understanding how they interact in the real world"

5. yeast infection symptoms:

…Because the yeast can affect various parts of the body (mouth, ears, nose, toe & fingernails, GI tract and vagina, – the umbrella of the symptoms is also quite wide, and for that reason it is often misdiagnosed…

  • Chapped and dry flaky skin
  • “clown lips” – a red and often itchy rash around the mouth.
  • A poor appetite
  • Leaky gut
  • Chronic fatigue
  • Headaches
  • Cancer
  • Diabetes
  • Hyperactivity
  • Hypoglycemia
  • Constipation and bad breath
  • Rectal itching
  • Diaper rash
  • Frequent intestinal gas
  • Persistent heartburn
  • Bloating and indigestion
  • Sore throat & Congestion
  • Arthritis
  • Chronic hives
  • Chronic allergies (food and environmental) and gluten intolerance
  • Sinus and ear problems
  • Autism
  • Learning difficulties 
  • Short attention span
  • Irritability and mood swings
  • Suicidal depression
  • Memory loss
  • Hypothyroidism
  • Muscle fatigue and pain
  • Numbness in the face or extremities
  • Acne and hormonal imbalances
  • Cravings for pastas, breads, sweets and
  • sugars
  • Worsening premenstrual syndrome
  • Urinary disorders & Bladder infections
  • Recurrent vaginitis & Menstrual irregularities
  • Sexual dysfunction
  • Night sweats
  • Adrenal problems
  • Being told it is all in your head
  • Being told that it’s just your nerves…

One of the most negative effects of candida overgrowth is that it causes you to lose taurine through your urine.  Candida produces beta-alanine as a byproduct of protein digestion. Animal studies have demonstrated that beta-alanine competes for reabsorption with taurine in the kidneys, thereby lowering taurine levels.

Secret section: Adults can produce taurine by a combination of cysteine with the help of pyridoxine = B6, methionine and vitamin C.

Cysteine is found in red peppers, garlic, onions, broccoli, Brussels sprouts, oats, granola and wheat germs. B6 in whole grain products, vegetables, and nuts. High levels of methionine can be found in sesame seeds, Brazil nuts and some other plant seeds. Significant amounts can be found in spinach, potatoes, and boiled corn. http://www.vegan-supplement-checklist.com/2008/10/taurine-and-l-glutamine.html

Symptoms often worsen in damp or moldy places,or after consumption of foods containing sugar, yeast, carbs, fungi, citrus, some melons…

6. Candida (yeast infection) Causes:

Main cause is a weakened Immune system and anything that weakens it:

  • Antibiotics. Without a doubt, antibiotics are a #1 cause of yeast infection because they kill the good bacteria that keep it under control.
  • GMO. Glyphosate. (see the video below how glyphosate which is the main ingredient of Roundup is destroying our gut)
  • Mercury toxicity. Yeast can be an immune system reaction to mercury in the body, because the candida cell can absorb its weight in mercury, which prevents the mercury from harming the body. This study published study in 2012 found that candida was 67% more prevalent among patients with amalgam fillings. Some evidence suggests that candida and other yeasts can bind to certain toxic heavy metals and prevents them from entering the bloodstream. This ability of candida protects the body but may also cause candida to overgrow which leads to yeast infection issues in the body.
  • Stress. To much stress can reduce immune function by up to 50% and a healthy immune system is needed when fighting yeast.
  • Poor diet. Refined sugars and fat, isolated nutrients, processed meat and grain, artificial ingredients and toxic chemicals can all contribute to certain bacteria dying out and others becoming pathogenic…
  • Medications.
  • Parasites.
  • Chlorine (kills bacteria, beneficial and not)
  • Fluoride (neurotoxin. kills enzymes, needed for digestion)
  • Mold (mycotoxins)
  • Environmental toxins (ozone-layer depletion, aluminum, overuse of pesticides and other chemicals, indoor pollution (electromagnetic fields, dust, animal hair, bedding, carbon monoxide, disinfectants, hair sprays, household cleaning products, lead, mold, TV and computer screens low level radiation, microwave radiation, paint, pesticides, radon, solvents, tobacco smoke, carpets, manufactured wood, clothes, plastic, pipes, chemical odors, exhaust fumes…))

Natural anti-fungal treatments

are becoming increasingly important as fungi become progressively resistant to conventional antifungal drugs, just as bacteria become resistant to antibiotics. They learn to adapt on much higher speeds than we do and are much more intelligent than most can assume.
Fungi resist drugs in a similar way to cancer cells. Some can simply pump the drug out again. Others mutate, and become immune to the drug or proliferate like cancer cells to dilute the effect of the drug.
The natural anti-fungal herbs on the other hand, has the potential to destroy and keep in check many kinds of fungus without harming the beneficial bacteria population.

the fastest way to keep Candida under control is to abstain from:

animal protein

processed foods

refined fatty oils

and increase intake of:

raw & cooked (steamed) vegetables

raw fruits & berries

leafy greens

wild edibles

ferments

digestive and nourishing herbs

we kept healthy fatty Whole foods in our diet such as wild salmon, avocados, eggs, some seeds (pumpkin, hemp, flax, chia). we just spaced them from fruits.

we eat fruits and other sweet foods in the morning, the 1st half of the day and then we transition to veggies around noon, and for dinner we can have something with fats.

to help the process, support your organs,
detox and nourish,
here are some amazing anti-fungal Herbs
to add to your diet:

Anti-fungal Herbs

(work in progress)

  • Pau D'Arco
  • Calendula
  • Chamomile
  • Black Walnut
  • Barberry root
  • Burdock root
  • Cinnamon
  • Sage
  • Clove
  • Fennel
  • Turmeric
  • Spilanthes
  • Lavender
  • Lemongrass
  • Neem
  • Myrrh
  • Oregano
  • Cat's Claw
  • Rosemary

Yeast Die Off

When healing Yeast overgrowth it is best to expect 

to get worse before you get better:

Herxheimer’s reaction. This is a flare up of symptoms, also known as a Die Off, caused by the destruction of a large number of candida cells releasing stored toxins within them, and causing inflammation in adjacent tissues. Candida yeast and other fungi produce over 75 known toxins and poisons that can affect the human body. 

This can of course be most  discouraging, and if misunderstood and not properly addressed can stall your progress.

Yeast die-off symptoms include:

Fatigue, brain fog, gastrointestinal distress such as nausea, gas, bloating, diarrhea or constipation, low grade fever, headache, sore throat, body itch, muscle and / or joint soreness or pain, feeling as if coming down with a flu and worsening behavioral issues.

Be aware that yeast die-off reactions are not always a sign that yeast treatment is working. 

It can only indicate that yeast cells are dying, usually in large numbers, and is pointing more to the system’s toxic overload. More poisons are being released than the body can cope with at one time. 

In most cases, yeast die-off is a sign that the system’s elimination pathways are overburdened or blocked.

This is why before starting any yeast treatment/interventions, is best to have some detox protocols in place.

See my “DETOX. Protocols & Herbs” article.

 

How to minimize Yeast Die Off

  • Reduce or discontinue your intake of anti-fungal remedies temporarily.
  • Drink more water. Warm or hot throughout the day.
  • Drink detoxifying Herbal teas. 
  • Get more rest and sleep. Try to reduce stress to a minimum. I know its a ridiculous piece of advice, but it’s important to relax.
  • Infuse or use diluted topically Young Living Peppermint Essential oil.
  • If you cut out all grains from your diet and are experiencing yeast die-off, the re-introduction of a small amount of brown rice may help to reduce the symptoms. Be sure to chew it thoroughly, since grain cannot be properly digested unless it completely chewed up.
  • Sauna and dry brushing can help to open up the pores and increase the lymphatic drainage to help to move the toxins out faster.
  • Include laxative herbs into your diet, because the yeast die off can cause constipation, and regular bowel movement at the time of die off is crucial.
  • Stir a heaping tablespoon of freshly ground flax seeds into a glass of lukewarm water, let stand for about 10 minutes, stir again and drink on an empty stomach.
  • Increase magnesium intake: Epsom salt baths and 1/4 cup of Organic pumpkin seeds daily.
  • Consider Enemas.
  • Consider charcoal – watch the video below by Dave Asprey one of my favorite health speakers. Click HERE to buy.
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References:

1) Joslin EP. Atheroscleriosis and diabetes. Ann Clin Med 1927;5:1061.
2) Van Eck, W. “The Effect of a Low Fat Diet on the Serum Lipids in Diabetes and its Significance in Diabetic Retinopath”. Am J Med. 1959.

3). Peterson KF, Dufour S, Befroy D, Garcia R, Shulman GI. “Impaired mitochondrial activity in the insulin-resistant offspring of patients with type 2 diabetes.” N Engl J Med. 2004;350:554-671

“Understanding the Structure of Candida, Yeast, and fungi”. http://www.yeastinfectionadvisor.com/structureofcandida.html

“Mercury Poisoning, Candida Yeast, Or Is It Both?” 

“The relationship between oral hygiene and oral colonisation with Candida species“

4.) Lu P, Xu W, Sturman JA. Dietary beta-alanine results in taurine depletion and cerebellar damage in adult cats. J Neurosci Res. 1996;43(1):112-119.

How to keep Candida under control with Herbs & Foods (without removing fruit) Read More »

Herbs and Foods high in zinc

ZINC. Herbs & Foods high in Zinc.

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HERBS AND FOODS HIGH IN ZINC

Herbs and Foods high in zinc

Zinc is an essential trace element that is vital to literally every organ of our body. Essential means that our body or our gut bacteria cannot produce its own and we must obtain it from Food.

“Zinc, a constituent of more than 200 enzymes, plays an important role in nucleic acid metabolism, cell replication, tissue repair, and growth through its function in nucleic acid polymerases. These zinc-dependent enzymes include the potentially rate-limiting enzymes involved in DNA synthesis. Zinc also has many recognized and biologically important interactions with hormones and plays a role in production, storage, and secretion of individual hormones.” 

Zinc deficiency checklist:

  • Poor neurological function, Poor memory, Brain fog
  • Weak immune system, Frequent colds
  • Allergies to Foods & Environment
  • Diarrhea
  • Leaky gut
  • Hair loss. Gray hair
  • Bruises & Acne
  • Bad breath & Body odor
  • Malabsorption
  • Inadequate taste and smell
  • Loss of appetite
  • Pica (cravings to eat non-food items)
  • Eating disorders including picky eating
  • Slow wound healing
  • Cold hands & Feet
  • Mouth cracks, Canker sores. Mouth sensitivity

Why NOT to take a Zinc supplement?

Your body has an elaborate system to maintain balance between trace minerals in your system, such as iron, zinc, copper and chromium. Consuming these minerals in your food helps maintain the proper balance, while taking supplements can easily create an imbalance of too much of one and not enough of another. Excess zinc may lead to a copper deficiency, as the absorption patterns in the gastrointestinal tract are similar. Competition for absorption may lead to an increase in zinc and a reduction in copper."

- Dr. Mercola

Herbs and Foods high in Zinc:

chamomile, burdock root, chickweed, dandelion, eyebright, mullein, parsley, rose hips, milk thistle, sage, wild yam, parsley, rosemary, dill,  chervil, cardamom, basil, celery seeds, thyme, ground mustard seed, caraway seed, anise seeds, cumin, sage, turmeric, paprika, tarragon, fennel seeds, bay leaf, marjoram, oregano, fenugreek seeds, ground cloves, nutmeg, cinnamon, saffron, allspice, horseradish, garlic

VEGGIES:

spinach, swiss chard, napa cabbage, collard greens, asparagus, broccoli, summer squash, kale, cauliflower, cucumber, radish, lettuce, bok choy, onion, alfalfa sprouts, Fireweed Sprouts, Lemon Grass, Wasabi Root, mushrooms, potatoes, sweet potatoes, olives, pumpkin, squash

FRUITS:

Pomegranate, avocado, blackberries, raspberries, strawberries, dates, plums and prunes, Apricots, Dried Zante Currants (Dried Grapes), raisins, bananas, figs, kiwi.

PROTEIN

meats, beef liver, eggs, poultry, fish.

SEAFOOD

shellfish (oysters, mussels, shrimp, crab, lobster, scallops)

LEGUMES

brown rice, chickpeas, adzuki beans, lentils, lima beans, kidney and garbanzo beans, black beans, green peas

NUTS

Pine and Cedar nuts, brazil nuts, pecans, almonds, cashews, walnuts, hazelnuts, macadamia, pistachio, coconut

SEEDS

watermelon, sesame, poppy, sunflower, chia, flax, quinoa seeds

yours truly, Milla Ezman

Herbs and Foods high in zinc

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

ZINC. Herbs & Foods high in Zinc. Read More »

homemade cough syrup

Homemade Cough Syrup

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Homemade cough syrup

Our first go to cough remedy and also great to give as a preventative in the winter months!

The formulation of this Homemade Cough Syrup is not to stimulate the immune system, but rather support it with Vitamin C rich  & Nutrient-dense Organic Ingredients.

homemade cough syrup

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homemade cough syrup
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Homemade Cough/Vitamin C boosting Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

The formulation of this Cough Syrup is not to stimulate the immune system, but rather support it with Vitamin C & Nutrient rich Organic Ingredients

Author: Milla Ezman
Ingredients
Part 1 - Hot infusion
  • 2 cups water
  • 4 Tbsp Coltsfoot
  • 1/2 cup Hibiscus
  • 4 Tbsp Goldenrod
  • 1 Tbsp Licorice root ground
Part 2 - Blender
  • 1 cup water
  • 2 Tbsp thyme fresh
  • 2 Tbsp rosemary fresh
  • 1 tsp Barberry fruit fresh or dried
  • 1/3 cup Rosehips seedless, dried
  • 1 cup black currants frozen
  • 1/4 cup black currants dried
  • 2/3 cup sea buckthorn berries frozen
+
  • 1 cup Honey Raw, Organic & local.
Instructions
Part 1 - Hot Infusion

  1. In a pot bring 2 cups of water to a boil, add coltsfoot, hibiscus, goldenseal, and ground licorice. cover. set aside and let cool down slowly. You can actually make it ahead of time and let it steep for 3-6 hours so that the infusion is more potent. 

  2. While that is brewing, start on the part 2. 

Part 2 - Blender

  1. I add 1 c of water in my Nutribullet and added the rest of the Part 2 ingredients. Blend until very smooth, but don't overheat. 

  2. If it is too thick, use the last cup of water to rinse the blender and get every last bit of it out.

    You should have 4 cups total for the whole recipe.  but use just enough to make it a syrup consistency and  not too thin. 

  3. when the tea is ready and cooled - strain it, mix in the honey and the blended ingredients. Mix well. 

  4. I stored some in the fridge, the rest in the freezer. 

    This batch lasted us for two winter months. 

Recipe Notes

How To Use:

  • 1 Tbsp - twice a day while sick.
  • as preventative 1 T every 1-3 days.

 

If you don't have some of the ingredients I used - it's OK. Just choose other available to you from the list of Vitamin C rich foods below: 

  • blueberries
  • cranberries
  • strawberries
  • lemon & orange juice(you can use the juice instead of water in Part 2)
  • Ginger
  • Turmeric
  • Guavas
  • Kiwi
  • parsley
  • saffron
  • chervil
  • Acerola (Malpighia glabra)
  • Amla (Phyllanthus emblica)

Herbs that are good for a cough: 

Chickweed, Ground Ivy, lungwort, marshmallow, mullein, slippery elm.

My invisible notes: 

http://www.naturalmedicinalherbs.net/herbs/r/rhus-typhina=stag’s-horn-sumach.php

http://www.healthmagazine.ae/featured/health-benefits-of-zaatar/

 

 

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my kitchen essentials

My Kitchen ESSENTIALS

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My Kitchen ESSENTIALS

Things that save my TIME!

If you don't have a super large kitchen and like to keep everything clean and simple here are my kitchen essentials that I came up with for myself, after we switched to a Healthy toxin-free lifestyle.

The right kitchen tools will save you a ton of time and effort!!

I don’t have as many tools as I used to before we started our healthy diet and lifestyle journey! We used to bake a lot and I baked sourdough bread, which I really miss, especially the smell of fresh baked bread all over the house… They say that “The Smell Of Fresh Baked Bread Makes Us Kinder To Strangers” Its a shame that the mass production of food destroyed something so ancient and good as bread! Just a side note…

My kitchen is not huge, but it’s just the right size for us and I love everything about it! Honestly, I wouldn’t know what to do with a bigger one! But it also doesn’t have much extra storage, so I only keep what I use daily or pretty often. The rest are stored in the basement (and are not included in this post).

Tools that are used less than once a year usually have to find another home. We donate it or give to someone who needs it.

After all, some of the items from the list below I got the same way – from a thrift shop, yard sale or it was gifted by someone.

Check out my article “Why I like Thrift Shopping” 

I know, I say that a lot… but I am* a very lazy person! Probably the laziest one you will ever meet! So, I like to do things the easy way. Anything that saves time and… I just prefer to wash less dishes whenever possible!

 

This post may contain affiliate links from which I may earn a commission at
No extra cost to you.

Large Kitchen tools

Besides the large appliances like fridge, stove, dishwasher and freezer we have a much smaller variety of kitchen tools that save an enormous amount of time that you can use elsewhere and help us to live a very comfortable life! 

NutriBullet 12-Piece High-Speed Blender

check the price

I have a special attachment to this one, because We started our Health journey with it! I got him 3 years ago in 2015 so that I can make nut milks for my kids when we removed diary. It was the first and the hardest step. It seemed Impossible! This little guy we use daily, sometimes many times a day for different tasks (blend, grind, mix…) It comes with attachment for grinding hard seeds and herbs and different sizes cups with lids for easy store. It is a breeze to wash it too! 

Blendtec Blender

check the price

I’m not in love with this one, but its doing a great job on blending large amounts of something. Usually smoothies or pancakes. If I could choose again which blender to get – it would be the Vitamix, but I have this one for now and its great!

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel

check the price

very powerful and very quiet! I was surprised how quiet it is after using a Black & Decker one, OMG it was so loud! 

VEVOR 70L/18.5Gal Water Alcohol Stainless Steel Alcohol Distiller

check the price

This is my new toy! was hunting for a fully stainless steel distiller for a very long time, for most of them have the copper coil inside and I didnt want that. I am processing my fresh herbs in it into Essential oils and Hydrosols. 

STX International 10 Tray Dehydrator with 40 Hour Timer, Stainless Steel

check the price

SO in LOVE with this one! It is SO helpful to have it to make low temperature veggie and fruit chips, dry herbs and berries! It’s been working non-stop two summers already and in a great condition!

KitchenAid Artisan Stand Mixer 5-Quart

check the price

Love it! A must have in any kitchen! We make meringues, angel food cakes, and lemon curd.. I use my Grinder attachment to grind meat and veggies! 

KitchenAid Food Grinder Attachment

check the price

This one I use pretty often, especially in the fall when I can my garden veggie dips. Also to grind meat of course, rarely now, because we do not eat a lot of meat.

Omega Slow Juicer

check the price

Love it! pulp comes out dry and it juices even herbs like mint and comfrey! 

Egg Cooker

check the price

We are not egg free, we have our own chickens. this gizmo saves me time, so much easier too, than the old fashion way! And they come out perfectly hard-boiled every time!

Oster Hand Mixer w/Retractable Cord

check the price

Compact. Cheap. And I like the retractable cord! Easy to store.

OXA Smart Powerful 4-in-1 Immersion Hand Blender Set

check the price

This one is the one I use for food. Its priceless to make salad dressings, Mayo, soup puree, fast toast spreads…that sort of things. I have to have a separate one for soap making. 

Cuisinart Hand Blender

check the price

And this one I use for soap making. 

Cuisinart Stainless Steel Toaster

check the price

Not very often, but our home made bread is so much tastier when toasted! 

Professional Electric Knife Sharpener

check the price

Everyone says you have to have a good and expensive set on knifes! I totally disagree! you have to have a good knife sharpener! I have a very old and cheap set of knives that I keep in a great shape with this sharpener!

Electric Double Burner

check the price

Very good to have for emergencies and I used it to make maple syrup outside. Because you cannot do it inside – your whole kitchen will be one sticky mess after evaporation of so much maple juice. 

Cookware

After I got rid of all the non-stick junk, I had to learn how to cook all over. It wasn’t easy at first, I just wanted to go to a store and buy one non-stick pan!!, but now I don’t even remember what my issue was with stainless steel and cast iron. 

Emeril Lagasse Stainless Steel Saucepan 3-Quart

check the price

This is my favorite pot from the set below pot that I make my Herbal Teas/Decoctions in. Its been used religiously! Its glass lid got this integrated pour spouts, it makes very easy to strain herbs or pasta. Perfect size too. 

Emeril Lagasse 12 Piece Stainless Steel Cookware Set

check the price

we got this set back in 2010, and it still looks very good! I burned the largest pot a couple of times, but it cleans up nicely and is as good as new! perfect size pots and pans for a family of five! 

Paula Deen,Enamel on Steel 12-Quart Stockpot

check the price

You need a huge pot no matter what. Its handy. I Make large batches of “Cold Summer Soup from Russia“, Bortsh (beet soup), I mix my ferments in it before i stuff it in a jar, I can in it too.

Instant Pot 8Qt 7-in-1 Pressure Cooker

check the price

This guy was my last Black Friday deal. At first it was a bit intimidating and I thought I made a mistake getting the 8 qt instead of 6 qt, but it came in REALLY handy when I was making my maple syrup last month! And it’s handy in summer time, when it’s hot and you don’t want to turn the stove on. Or when you have a company, the stove top and the oven somehow never enough! 

Cuisinart Chef's Classic Enameled Cast Iron 7-Quart Pot

check the price

Not too expensive and useful when you need to make a one pot meal that can go in the oven and be stored in the fridge.

Glass Ceramic Cookware

check the price

I absolutely adore these baking sets, I have quite a few of them different sizes. Love the glass tops and How incredibly easy they are to wash! 

Small Kitchen tools

Bodum Chambord French Press. Loose Leaf Tea infuser (12 cup). Glass/Stainless Steel.

check the price

To make herbal teas/decoctions and infusions at home I use the above Emeril’s pot but when we travel, this percolator is truly a life saver! 

BELLA Electric Tea Kettle

check the price

mine is 1.5 L size

3 Pack Tea Ball Infuser with Handle for Loose Leaf Tea

check the price

OXO Good Grips Salad Spinner, Large

check the price

in winter when we eat a ton of romaine, this salad spinner is absolutely needed. I have a small and a very large one. Both being used almost daily for when we have store bought salad greens. I wash the greens and store right in my fridge.  

Lettuce Knife

check the price

wonderful tool, although it is plastic, but it helps the lettuce not to brown, so you can pre-wash, pre-cut and store in fridge in large amounts! 

Digital Laser Infrared Thermometer

check the price

super useful when you don’t want to have contact with the stuff you need to take temp measurements! 

Lemon and Lime Juicer

check the price

When you need to squeeze one or two lemons – this is so perfect. Easy to rinse, dry, store. 

Lemon Juicer 12-Ounce

check the price

this one is to squeeze more lemons. Buy when they are cheap, squeeze, freeze, save. 

Eco Friendly Reusable Food Wraps 3 pack. Plastic Free.

check the price

A great alternative to the yucky plastic wrap and it feels super amazing to the touch! 

Cuisinart Stainless Steel Strainers. Set of 3

check the price

Can’t live without these! so many tasks for them. They are very well made. seems like they are going to last my lifetime! 🙂 

Over The Sink Stainless Steel Oval Colander with Fine Mesh

check the price

Love this! it even fits in my dehydrator! 

Set of 3 Stainless Steel Whisk

check the price

Necessary to have for small whisking jobs.

Fermenting jars

check the price

Jars for fermenting veggies. this kind I prefer because the jars are clear and the airlock option. 

3 Piece Funnel Set - Stainless Steel

check the price

Not plastic! the largest one of the set is pretty big – will be handy when canning, wine making and herbal preparations! Dishwasher safe of course. 🙂

Stainless Steel Grate Zester

check the price

this one is cute and I use it often to zest citrus and grind frozen turmeric and ginger. 

WOODEN GRATER FOR KOREAN CARROT Russian Ukrainian

check the price

This grater can’t be substituted with anything else. in order to make that Korean carrot salad taste exactly how you want it! 

Mandoline Slicer

check the price

Veggie chips making useful tool! very useful!

OXO Good Grips Box Grater

check the price

for small shredding jobs, like making fast soups or shred a carrot into a salad. No mess. very important! Who likes the cleaning, right?

Cut Resistant Gloves

check the price

a MUST HAVE! Saves me lot of pain!

Marble Mortar and Pestle

check the price

this ins’t used often, but when I need it – I’m glad I have it! I have another one of these, a tiny baby one. 

Titan Peeler & Slicer

check the price

I have this peeler for over 9 years now, and I will never need another one! Its the best!

Mountain Woods Cutting Board with Juice Groove

check the price

love these cutting boards! beautiful and green.

Kids stuff:

Instead of the super pricey Planetbox, I decided to get many small, different sizes stainless steel containers, because I can mix and match them and stack them the way I want depending on the foods I pack for them. It’s always different – hot, cold, liquid, dry, or a combination. 

LunchBots Trio Stainless Steel Food Container

check the price

for school lunches and road trips. 

Two Section 18/10 Stainless Steel kids Lunch Box & Food Container

check the price

for school lunches and road trips. 

Stainless Steel kids Lunch Box & Food Container, 17oz

check the price

for school lunches and road trips. Easy for the kids to open. they don’t leak. compact. easy to wash. Love and use them all the time.

ECOlunchbox Three-in-One Stainless Steel Food Container Set

check the price

for school lunches and road trips. 

Stainless Steel Set of 3 Reusable Leak Proof Food Storage Containers (12, 23 and 37 oz)

check the price

for school lunches and road trips. Easy for the kids to open. they don’t leak. compact. easy to wash. Love and use them all the time.

Thermos Funtainer Stainless Steel Vacuum Insulated 10 Ounce Food Jar

check the price

We have a few of these, different colors. It keeps the food warm or cold all day if you need it. Sometimes they don’t finish their hot lunch and it is still hot after they come from school. 

Thermos Funtainer 12 Ounce Bottle

check the price

love these. Perfect size for my 7 and 5 yo. I put them apart every 3-4 days to clean and dry, so the mold wouldn’t grow. 

Stainless Steel Travel Mugs, 16 oz, 2-Pack

check the price

These are 100% leak proof! pretty easy to wash – i rinse them and dry often. Dishwasher safe. Best ones I’ve found! 

Travel Mug Tea Infuser Accessory

check the price

great to make loose leaf herbal cold infusions or infuse water with fruit, berries, cucumbers, mint…

Pineapple Tinted Glass Mason Jar Sipper

check the price

A smoothie taste all the better in these jars! 🙂 I have the green ones and my kids love them! 

Stainless Steel Drink Straws

check the price

NON-TOXIC non-plastic not breakable.

Zoku Classic Pop Molds

check the price

freeze your extra smoothies in these or make fruit/herb Popsicles for hot summer days! 

Liquid dispenser

check the price

I used this to syringe smoothies for a while until my kids could willingly drink on their own. 

Cleaning

Gleen Cleaning Cloth - non-toxic cleaning!

check the price

This is SERIOUSLY the BEST invention of the century!
No need for expensive sprays, harsh chemicals or paper towels.
Just dampen GLEEN with water, wring it out and experience easy cleaning, every time!
The patented fiber technology leaves behind absolutely no streaky residue or scratches.
The GLEEN Cloth will clean the following materials: glass, stainless steel, granite and much more.

I clean EVERYTHING with it! I used to HATE washing windows! Just hated it! now I do not, because its just so easy! wet and wipe, that’s it! 

They may be pricey initially, but they last forever and worth every penny! 

Random things we can't live without:

I own a few silverware items that I collected over the years. I just really love silver and although it’s not easy to polish it (some get tarnished within a week, some I have to clean every few months, but this is totally worth it for me. I guess everyone has to pick and choose their sacrifices 🙂

Himalayan Salt Lamps

check the price

Love my lamps! such a beautiful glow and the health benefits! 

Best Hummingbird Feeder 8oz.

check the price

This truly is the best! I’ve tried several and my Mother-in-Law tried them all I think, because she has been feeding humming birds religiously for decades! she owns a few of these feeders and some of them are over 16yo! they don’t leak, they are the perfect size and they are easy to wash. Most importantly only the humming birds can feed from it. somehow this feeder does not attract any wasps, ants etc.

Simple Ecology Organic Reusable Farmers Market Grocery Shopping Bag Set

check the price

I made these myself, and I will make more of them! may be I’ll make them as gifts for friends and family! If you can’t make that you can buy it. they look super fancy and GREEN! well, they ARE green! 😉

He who buys what he does not need, steals from himself.

-Swedish Proverb

My Kitchen ESSENTIALS Read More »

Herbal Tea/Decoction for Flu, Cough and Congestion (recipe)

Herbal Tea/Decoction for Flu, Cough and Congestion (recipe)

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How to make an Herbal Tea/Decoction for FLU, COUGH and CONGESTION (recipe)

This herbal tea formula is focused on the whole Respiratory system recovery, and on supporting the body’s natural detox pathways and vitality with necessary nutrients. Will work great for flu, cold, sore throat, dry persistent cough, and other respiratory issues.

How to make an Herbal Tea for Flu, Cough and Congestion

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We don’t make the herbal tea every day, but we drink it Daily. I just make a large pot of it! Herbs are the most important part of our diet. They pulled us out of all the troubles and are keeping us healthy!
I combine different herbs, usually choosing between 8 and 12 herbs for every herbal formulation.

My kids ONLY drink my herbal remedies or the water. Even organic choices of store-bought beverages contain harmful additives, such as citric acid, aspartame, refined sugars, artificial colors, carrageenan, “natural” flavors… – these are all sources of MSG (monosodium Glutamate, MSG and are very toxic, we avoid it in our diet).

We also squeeze our own veggie/greens/fruit juice on occasion. I own an

 Omega slow juicer, that we love!  Slow juice extractors preserve more nutrients, by avoiding the oxidation that occurs in the centrifugal juicers.  You can read The Difference Between Cold Press Juicers vs. Centrifugal Juice Extractors article to learn more about it.

Skip to Recipe

Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future.

Thich Nhat Hanh Tweet
How to make a Herbal Tea for Flu, Cough and Congestion

I choose herbs based on my kid’s current issues. For this tutorial at the present moment we have two cough(ers) (with some nose running and sneezing involved) in the house, (it’s January outside!) so this herbal concoction is focused on the whole Respiratory system recovery and supporting the body with vital nutrients and vitamins.

The smell that this blend produced reminded me so much of my childhood sick-stay-at-home days…

I was born and raised in far-far-far SouthEast of Russia, both my grandmas used to wildcraft their own remedies and never went to a doctor. I remember some of the herb names, the smell of them and the time when they took me to go pick herbs, berries, mushrooms, cedar nuts, chestnuts, blueberries, raspberries, ramsons, edible fern (Pterídium aquilínum)…. in the nearby woods..

Now I am blessed to live in the part of North-Eastern Pennsylvania that is still unpolluted. We have a wide range of wild medicinal plants growing all around us, the very same that is native to where I’m from! Pretty unbelievable!

My opinion is that when choosing which herbs to add to your diet, we should prioritize local ones over the others. 

Just see what’s around you, take pictures of plants (especially invasive ones, because there is a reason for them being there!) that you are not familiar with, and post on one of the Plant Identification FB groups. I found this way so many medicinal Herbs – you will not believe!! Cleavers, hawkweed, yellow dock, bidens, woodsorrel, artemisia vulgaris(mugwort) and a few more… I knew the herbs before by the name, as my grandma used them, just never saw them in the wild in my own backyard. 

truly organic herbal tea
Ground Ivy (Creeping Charlie)

…a while back, before I had a garden, I came across an old herb book that had no illustrations. In it I read about an herb called Ground Ivy and wished I had it because it is used as a bitter tonic, as a nutritive tea high in Vitamin C, and as an excellent remedy for a stubborn cough! (didn’t include it in this recipe, because I run out!)

The fresh leaf can be bruised and applied to ease cuts and insect bites.

If you search this plant on the internet you will find a lot of information on how to kill it once it has invaded your lawn. Gardeners hate the Creeping Charlie! Needless to say – I have it everywhere now! It is quite invasive, but because I know how beneficial the Herb is, he and I are in a very good symbiotic relationship!

Instructions:

Important note!

Before you start, please read about type of herbs (dry or fresh, soft or hard), different herbal preparations (tea, decoctions, infusions) and about the tools you need HERE on my HERBS page. 

Step 1

I first add the hard herbs in my Emeril’s 3-Quart, Stainless Steel Saucepan. I love using it  because It got this integrated pour spouts on the glass lid which make it very easy to strain herbs out. Saves me a whole lot of time and extra work! Also great for pasta! I wish I could get a few bigger ones of these!

For this herbal tea/decoction my Hard herbs are:

Rosehips (seedless and whole) – 1/2 cup, I always add the rosehips in my herbal infusions, because it tastes very good and can mask some of the bitter herbs, and it has an enormous amount of benefits! I used both – seedless and whole.

Marshmallow root – 1 Tbsp (packed) It works as a mucilage, producing a thick sticky substance that coats membranes. commonly used for a dry cough, inflammation of the lining of the stomach, diarrhea, stomach ulcers, constipation, urinary tract inflammation, and stones in the urinary tract. Also treat certain digestive disorders, including heartburn, indigestion, ulcerative colitis, stomach ulcers and Crohn’s disease. This herb best to prepare with cold water infusion method, as an aid to digestion, as it is a bitter, but good for this recipe too.

Pau D’arco inner bark – 1 Tbsp Antifungal, anti-inflammatory, anti-tumor…detoxifying! This herb can be prepared with cold infusion method if you are aiming to extract the bitter principles.

Cat’s Claw – 1 Tbsp neuroprotective against free glutamate. Antiviral, anti-inflammatory, antioxidant, enhance DNA repair, improve blood pressure, Immunomodulating.

Herbal Tea (Decoction) for COUGH and CONGESTION
herbs for tea and decoction

Then I add COLD water and set on lower medium heat.

I use top water, because we have a well and we live in a clean rural aria, far away from GMO farmers and toxic factories. I think the only source of our environmental toxins are rare chemtrails and rain that may contain water soluble glyphosate. We are very blessed and thankful for this! 

Use the best water you can find for your tea.

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Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)

..oh, just for the fun of it! 

And because I often pronounce

 it with an H 😉

You say ‘erbs, and we say Herbs… because there’s an ‘H’ in it!”

― Eddie Izzard
How to make Herbal Tea (decoction) for Flu, Cough and Congestion

While that’s brewing, I prepare my SOFT herbs.

my soft hers for this herbal tea/decoction are:

Nettle  – One of my favorite herbs! we pick spring leaves while they are still young, dry them and store. In the fall we pick seeds, that have different benefits, not less amazing! Its packed with vitamins and minerals, such as high content of Iron, calcium, Vitamin A, K, folate, Lutein, potassium, and magnesium.   And its antihistamine and support kidneys and adrenals.

Coltsfoot  – One of the most popular of cough remedies. It is generally given together with other herbs possessing pectoral qualities, such as Horehound, Marshmallow, Ground Ivy… Coltsfoot contains a significant amount of a substance called mucilage. This substance then coats the throat and effectively soothes the respiratory tract. It is thought that this herb has an excellent effect against Asthma, sore throat, wheezing, bronchitis and laryngitis.

Bergamot (Bee Balm) – Very beautiful and fragrant plant to grow. When dried – taste like Earl Gray tea. Neuroprotective and prevents glutamate accumulation. Great for digestion! Antibacterial, antiseptic, carminative(gas relief), diaphoretic (sweat inducing), diuretic and antiparasitic. Traditionally used in the treatment of colds, headaches, and gastric disorders, to reduce low fevers and soothe a sore throat, to relieve flatulence, nausea, and insomnia. Antibacterial and antifungal effects of bergamot are due to a phenolic compound is known as thymol(also in Thyme). Research has demonstrated that thymol has the ability to inhibit the growth of certain bacteria such as E. coli and Staphylococcus by its interaction with human cells and by working against the cell walls of bacteria.

Hibiscus  is rich in vitamin C, minerals, and various antioxidants, while also helping in the treatment of hypertension and anxiety. Good for digestion, is anti-inflammatory, diuretic, supports the immune system, lowers high blood pressure, anti-tumor, treating & supporting the liver, is antidepressant,  and it tastes like cranberry juice! 

Alfalfa  It is a Nature’s multivitamin and we add it to every tea, as a vitamin/mineral supplement. Extremely rich source of Beta-Carotene, Minerals, Trace elements, and vitamins A, B-1, B-6, B-12, C, D, E, K, Biotin, Folic Acid, Niacin and Pantothenic Acid. Minerals are Calcium, copper, Iron, Magnesium, Phosphorus, Potassium and Zinc. antifungal agent, anti-inflammatory. It’s good for detoxing the liver and even heavy metals. “alfalfa has an ability to induce activity in a complex cellular system to inactivate dietary chemical carcinogens in the liver and small intestine and remove them before they have a chance to cause harm to the body.” It grows here too, in and out of my garden. 

Horsetail   diuretic, a source of silica, folate, potassium, calcium..  good for kidneys and bones. 

Goldenrod   this is a very impressing herb! antihistamine, anti-fungal, diuretic, diaphoretic, anti-inflammatory, expectorant, astringent, antiseptic, and carminative. As an expectorant, goldenrod can expel mucous easily from the lungs. Good for kidneys and heart.  It grows wild in abundance around us. Traditionally used for whooping cough, kidney stones, dysenteria, UT infections, tumors, gout…

NOTE: you can add Thyme in there because thyme is one of the best herbs that affect the WHOLE respiratory system. But we have fresh and frozen thyme and we use it a lot! plus its an Ingredient in our most favorite spice     HERBAL GOMASIO – BUY it HERE.

That seems like A LOT of herbs! But most of these are my own – I grow Bergamot and Alfalfa and I have Nettle, Horsetail, Goldenrod grow wild on our property. When you dry your own herbs they are not sifted and crashed like the once you buy – see on the right side – Coltsfoot – very compact.

And now its time to check on your herbal tea /decoction:

Step 2

If it is starting to simmer or simmering, lower to the lowest “simmer” your stove can go, so that it will not boil and put the lid on.

Set your timer to 15 min.

Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)

When the time is up, take a spoon and check on the color of the decoction:

Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)

See the color? Too light. And if you look at the rosehips floating on top, they still look dry – when they fully reconstituted – they sink down to the bottom… so, to me, it looks like it’s not yet done… so I left it on the lowest simmer for a bit longer.

NOTE 1: you only need to simmer this longer if you are planning on using it right away. If you can leave the mixture on warm overnight after its done, you can just add your soft herbs at this moment – rich simmering stage, set aside, cover and cool. In the morning you will strain it, add honey (optional) and drink/store in the fridge.

NOTE 2: If you make a large pot, it is better not to add honey to the whole thing. I strain it into another pot and when we need it, I will just pop it on the stove, warm up a bit, then pour in cups and then(!) add honey.

Honey is natural cough suppressant and helps to coat the throat and clear congestion. (Do not give honey to children under the age of one)

Step 3

Add the SOFT herbs in.
Make sure the herbs are all mixed in the water and the mixture riches simmering point, then turn off, and set aside.

Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)
Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)

 

Set aside to a warm spot, cover with a thick towel and let it cool down slowly. 

When the herbs are like mine – not crashed or ground – they have less surface area and it takes a bit longer to leach out the medicinals into the water. 

I think the longer herbs are sitting on the warm, the stronger the herbal tea/decoction becomes. But not too long, because water extractions have short “shelf life” – 4-10 hours of infusing is optimal. Most times I start making this in the evening, and after I add my soft herbs, I leave it covered on the lowest setting on my warming zone overnight. (this is one of the reasons I like an electric stove better than a gas one)

Step 4

After you covered it and it cooled down enough so it is warm to the touch you can either:

  • strain it all, add your preferred sweetener ( I always prefer honey, so that’s why I wait till it’s warm to strain because you can’t add honey to a hot tea – it’ll destroy the enzymes) and put in the fridge.
  • or you can strain some in a cup, add sweetener and the rest leave in your pot with the herbs in and put it in the fridge. Then when the kids need more, just pull out the pot, warm up a bit, strain more out for them and so on…
Herbal Tea (Decoction) for Flu, Cough and Congestion (recipe)

Once you strained all the liquid out, do not toss the herbs away! there is plenty more goodies in there. I add more water and simmer it for 10 + min, than strain and make tea for myself 🙂 and only then I will toss the herbs to my chickens, they love this stuff!

herbal tea decoction for cough recipe
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Herbal Tea (Decoction) for COUGH and CONGESTION
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

This a cough herbal tea recipe with step by step

instructions and pictures.

The formula is focused on the whole Respiratory system recovery and supporting the body's natural detox pathways and vitality with nutrients and vitamins.

This herbal tea decoction for cough recipe will work great for flu, cold, sore throat, and other respiratory issues. ​

Course: Drinks
Cuisine: American
Author: Milla Ezman
Ingredients
Hard herbs
  • 1/2 cup rosehips seedless and whole, both
  • 1 Tbsp Marshmallow root packed
  • 1 Tbsp Pau D'Arco bark
  • 1 Tbsp Cat's Claw
Soft herbs
  • 1 Tbsp Nettle
  • 1 Tbsp Coltsfoot
  • 1 Tbsp Bergamot
  • 2 Tbsp Hibiscus
  • 2 Tbsp Alfalfa
  • 1 Tbsp Horsetail
  • 1 Tbsp Goldenrod
  • 1/4 cup Honey
Instructions

  1. Add the hard herbs in a 3+quart stainless steel pot, add about 3 quarts of COLD water over a low heat and slowly bring herb mixture to a simmering boil.

  2. Once it starts simmering turn down and let it simmer for 15-30 min, till some or all of the herbs sink to the bottom and the mixture have a rich brown-reddish color. 

  3. Add your soft herbs in.  Make sure the herbs are all mixed in the water and the mixture riches simmering, then turn off, and set aside. Cover the pot with a thick towel to let it cool down slowly. Let sit for at least 4 hours or overnight.

  4. Strain the herbs into another pot, add sweetener (optional) and put in the fridge.  It'll keep 3-5 days. If you are not planning on using all of it within the week, freeze the excess.

Recipe Notes
  • depends on your time and preferences you can leave your herbs steeping in a  warm spot for up to 8-10 hours.
  • once it's done you can: strain, add honey(optional) and store in fridge. or not strain and put in fridge and strain/sweeten it as needed.
  • tea stored in fridge without a sweetener will keep longer. 
  • you can dilute your tea to your taste with water.
  • you can use your tea to make smoothies.
  • you can freeze it in ice cubes and then add to your water, juice, soup...

Remember that each person becomes whole and healed in their own unique way, at their own speed. People, plants, and animals can help in this process. But it is the body/spirit that does the healing"

- Susan Weed
How to make a Herbal Tea for Flu, Cough and Congestion

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

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Korean carrot salad recipe

Korean Carrot Salad

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Korean carrot salad Recipe

with Milk Thistle and other herbs!

Korean carrot salad recipe

Korean carrot salad is more Russian than Korean, – it was invented by Korean Immigrants in East Russia when they couldn’t find the Napa cabbage for the Kim-chi, so they substituted it for carrots (or so the story tells) or maybe it was an interpretation of something else that originated in East Asia. The salad was sold by the immigrants on farmers markets and became loved and famous!

Russian/ Korean carrot salad, or Корейская Морковь (literally, “Korean carrots”), is a marinated salad with fresh carrot as the main ingredient. The dressing is a simple vinaigrette flavored with fresh garlic, coriander seeds, and cayenne pepper.

The only negative thing is that in order to get this salad right you have to have this special shredder. I have tried making this with few different shredders, but it just does not taste the same! I do not know what really is the reason, I think it is the size of the shreds, that makes a perfect fit for the spices to saturate. 

Click HERE to see the tools I use
Korean carrot salad recipe
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KOREAN CARROT SALAD
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Salad, Side Dish
Ingredients
  • 3 lbs carrots julienned
  • 1/2 Tbsp celtic sea salt
  • 1 Tbsp sesame seeds
  • 5 cloves garlic peeled and pressed
  • 3-5 Tbsp lemon juice
  • 1 large onion diced
  • 1/4 - 1/3 cup oil
  • 2-3 tsp ground coriander seeds
  • 1/2 tsp smoked paprika or regular
  • 1/8-1/4 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 1 Tbsp Ground Milk Thistle seeds
Instructions
How to Make:
  1. Julienne carrots and dice onions.

  2. Mix together carrots, salt, garlic, and lemon juice and set aside while you are prepping the onion.

  3. Heat oil in a stainless steel pan over medium heat and saute onion with sesame seeds until soft and golden.

  4. Leave onion and seeds in or discard (I strain them and use in a different recipe) Then add paprika, coriander, cayenne and black pepper to the hot oil and turn off the burner. When the spices start sizzling, and it happens almost immediately, add all that to the carrots, then add the milk thistle and mix well.

  5. Store in glass containers in the fridge for 3-4 hours or overnight before eating.  It will last a long time in the fridge, so this is why I make a large batch of it.

Enjoy!
Recipe Notes

We like to add it to our green salads or eat as a side dish.

Ad-dons: freshly ground ginger and turmeric rhizomes to taste, I usually add about a teaspoon of each.

WOODEN GRATER FOR KOREAN CARROT Russian Ukrainian

check the price

This grater cant be substitute with anything else in order to make that carrot salad taste exactly how you want it! 

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

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San Francisco Cioppino recipe

San Francisco Cioppino recipe

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San Francisco Cioppino recipe

The San Francisco Cioppino recipe is reserved for Christmas or New Years day dinner and other very special occasions.  A large pot of it can be made ahead, and served hot or cold. This recipe provides a perfect flavor canvas to blend in a wide variety of Culinary and Medicinal herbs, packed with essential bioavailable nutrients, such as my spice blend Herbal Gomasio. In winter months especially, you want to add as much herbs as possible into your diet.

Very popular, and iconic San Francisco dish! Cioppino is a tomato-based seafood stew that was invented by the San Francisco Italian fishermen of North Beach in the late 1800s using whatever seafood was left over from the day’s catch. Often times it was crab, shrimp, clams, and fish, which were then combined with onions, garlic, and tomatoes, and then everything was cooked with herbs in olive oil and wine. Originally it was made on the boats while out at sea and in homes, but as Italian restaurants started sprouting up around the wharf, cioppino became a very popular dish at local restaurants.

It is a favorite Christmas Dish in San Francisco and in my Home.

Great to serve over this amazing gluten-free pasta!

In the memory of the time spent in this beautiful city!

San Francisco Cioppino recipe
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San Francisco Cioppino Recipe
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 
CIOPPINO VARIATIONS Fish and Seafood: most versions of cioppino contain a mix of fish, crab and shellfish. Halibut is a favorite fish, but you can use cod, snapper or even salmon. For the crab, you can substitute a cooked lobster or 1 cup of cooked, flaked crab meat. Squid, mussels, oysters, crawfish and scallops are great additions too. It is a favorite Christmas Dish in San Francisco. Served with San Francisco sourdough bread. But great to serve over gluten free pasta! 🙂
Servings: 10
Ingredients
  • 1/3 cup Olive Oil
  • 2-3 cups of home made chicken or veggie broth
  • 1 cup red wine
  • 1 cup water
  • 1 1/2 cup chopped onions or leeks and shallots will be tastier
  • 6 Cloves Garlic
  • Large can of chopped tomatoes or diced or blended fresh ones.
  • 1 Tbsp Herbal Gomasio
  • 3-4 Bay leaves
  • 1 bunch of Fresh Parsley
  • 2-3 tsp dried Basil
  • 1-2 tsp dry Thyme or 2-3 tsp fresh
  • 1/2 tsp dry Oregano
  • 1/2 tsp crushed red hot pepper or more if you like it hot.
  • Sea Salt to taste.
Seafood:
  • 1 lb Shrimp
  • 1 lb Scallops
  • 15-30 Littleneck clams scrubbed
  • 1 lb Crawfish
  • 1 lb Crab meat + some claws in shells for fun!
  • 1 lb Calamary
  • 2-4 Lobster tails cut up in 3-4 segments
  • 2-4 Cod fillets
Instructions

  1. In a very large stock pot warm up the Olive oil over a medium-low heat, add onions(leeks, shallots), cook until translucent (3-6 min) stirring, then add garlic and parsley(reserve some for garnish) cook for 4-5 more min.

  2. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, Herbal Gomasio, water, and wine. Mix well. Cover and simmer on low for about 40 min to an hour.

  3. Stir in the shrimp, scallops, clams, crawfish, crab meat, lobster, calamari. Add cod last. Cover. Simmer for 5 to 7 min until clams are open.

  4. Ladle in serving bowls over GF pasta or as is and serve hot!
Recipe Notes

CIOPPINO VARIATIONS Fish and Seafood: most versions of cioppino contain a mix of fish, crab and shellfish. Halibut is a favorite fish, but you can use cod, snapper or even salmon. For the crab, you can substitute a cooked lobster or 1 cup of cooked, flaked crab meat. Squid, mussels, oysters, crawfish and scallops are great additions too. It is a favorite Christmas Dish in San Francisco.

Served with San Francisco sourdough bread. But great to serve over gluten free pasta!

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** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **

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