I learned about this broth form the famous healer Elizabeth Poole from Los Angeles. She felt that whenever a person was going through a healing crisis they needed to take a day off and eat bieler’s broth all day long. She also felt that if a person was recovering from an illness or after a big eating frenzy they needed to cleanse their body with this broth.
My suggestion is to take a day off and just eat this soup throughout the day and in between eating this sleep, take walks and breath.
1 pound string beans, ends snipped
6 medium zucchini (green), ends cut off
2 stalks celery, chopped
2 bunches parsley (cut stems)
Several sprigs of tarragon or thyme, tied together
1 quart filtered water
Put all ingredients in a large pot, add water. Note: the water will not cover the vegetables but the vegetables will boil down and add more liquid. Bring to a boil, cover and simmer for about half an hour. Take out the tarragon/thyme, pour into a blender, and puree everything into a thick soup (it will be the thickness of split pea soup). Or you can choose to use a hand-held-blender.
Rose Jam is so delicious! You can buy it on the internet these days from many different suppliers, but you can make it yourself and it is so yummy. Great to spread on toast, add to oatmeal, over pancakes (or by the spoonful when no one is looking)
Original recipe makes 4 half-pint jars
8 ounces fresh rose petals, white base trimmed off
(can purchase rose petals from http://www.healingspiritsherbfarm.com/ or http://www.mountainroseherbs.com/)
2 cups white sugar (organic best) divided
Juice of 2 lemons
3 cups water
1 (1.75 ounce) package powdered fruit pectin
Toss the rose petals, lemon juice, and 1 cup sugar together in a bowl until the petals are evenly coated. Let stand at room temperature overnight.
Bring the water to a boil in a saucepan over medium-high heat. Stir in the rose petal mixture and reserved 1 cup of sugar; stir until the sugar has dissolved. Reduce the heat to medium-low, and simmer 20 minutes. Increase the heat to medium-high, and return the mixture to a boil for 5 minutes. Stir in the pectin, and boil for 1 minute.
Pour the jam into 4 sterilized half-pint jars. Seal with rings and lids, label and store in a cool dark place.
https://sarachana.com/wp-content/uploads/2018/10/sara_chana_logo06.png00Sara Chana Silversteinhttps://sarachana.com/wp-content/uploads/2018/10/sara_chana_logo06.pngSara Chana Silverstein2013-05-28 18:10:452018-08-22 21:13:34Rose Petal Jam
2 cup raw almonds
½ cup dried tart cherries, cranberries, or blueberries
1 cup shelled pumpkin seeds
1 cup raw sunflower seeds
¾ cup raw sesame seeds
6 tablespoons flaxseed meal
½ teaspoon salt
½ cup honey
2 teaspoon vanilla extract
9 x 13 inch pan
Finely chop almonds and dried fruit in the food processor. Put into a large bowl. Then add pumpkin seeds, sunflower seeds, sesame seeds, flaxseed and salt. Stir to combine. Next, heat the honey in a pan over a very low flame so honey begins to liquefy. When honey is thin enough to work with, pour the honey and vanilla over the nut mixture and stir until completely incorporated. Coat pan with light olive oil. Pour the mixture into the pan and spread evenly and flat. You may need to coat your hands with a little oil before you press the mixture into the pan because the mixture may stick to your hands. Bake until top turns slightly golden usually around 20 minutes. Cut into bars.
This is one of the most luscious and delicious spelt cakes, easy to make and will prove to be a smashing success.
2 cups raw sugar
1 ¾ cups spelt flour (white preferred)
¾ cup cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon salt
Combine all the above ingredients, next add:
1 cup milk (rice, soy, almond, hemp, or oat)
½ cup melted margarine
Mix wet and dry ingredients
1 cup boiling water
Mix but do not over-mix this batter. Spelt gets too crummy if mixed too much. Pour batter into a bunt pan. The batter will be very wet. Bake at 350o for 40-50 minutes; take out when a tooth pick comes out clean.
2 eggs (organic better)
2 sticks margarine (earth balance)
½ cup raw sugar (or white)
½ cup brown sugar
Combine the above ingredients and mix well
Next add: 3 cups spelt flour (white or dark)
1 teaspoon-baking powder
Mix all ingredients together gently, but don’t over-mix the batter. Spelt does not like to be mixed too much, if you work the dough too much the dough will get too firm and will tend to crumble. Lastly add ½ to 1 cup of chocolate chips to taste. You can also add cranberries, nuts, dates, blueberries, or strawberries. Either form into small round cookies and bake on a cookie sheet You can make this dough into cookie bars by placing the dough into a 9 x 13 pan. Cookies bake for 10-12 minutes Cookie bar option should bake in pan for 30-35 minutes. This cookies or cookie bars taste best slightly under cooked.
https://sarachana.com/wp-content/uploads/2018/10/sara_chana_logo06.png00Sara Chana Silversteinhttps://sarachana.com/wp-content/uploads/2018/10/sara_chana_logo06.pngSara Chana Silverstein2013-05-28 18:06:332018-08-22 21:15:32Best Spelt Cookie Recipe
1 package active dry yeast (about 1 tbsp)
1 1/4 cups warm water
1/4 cup honey (85 grams)
2 eggs (egg-free version: 2 tbsp flax seeds blended with 6 tbsp warm water until frothy)
1/4 cup grapeseed or other vegetable oil
1 tsp cider vinegar
2 tsp sea salt
1 tbsp xanthan gum
1 cup (or 140 grams) tapioca flour/starch
1 1⁄2 cups (or 200 grams) gluten-free oat flour (Bob’s Red Mill makes it, as does Cream Hill Estates)
1⁄2 cup (or 40 grams) coconut, quinoa, brown rice, or other gluten-free flour
Place the yeast and honey in the bottom of the bowl. Cover with the warm water and whisk for 30 seconds to dissolve the yeast. Let the yeast foam and bubble for a few minute. Mix in wet ingredients first (eggs, oil, vinegar) and then add the flours, salt, and xanthan gum. Mix well. Add raisins if you like. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dishtowel and let rise for 1 1/2 to 2 hours. 15 minutes before it’s finished rising, preheat the oven to 375. Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Remove to a cooling rack and let cool 30 minutes before slicing.
For generation’s people have been touting the benefits of “fire-vinegars.” “Fire-vinegar” is vinegar that has medicinal plants and spices added to it. For example, during the winter months we make strong spicy vinegar, as I will describe later, while in the spring we infuse the vinegars with violets or nettles. Although any vinegar can be used for the following recipe, including: white, rice or wine; nevertheless, apple cider vinegar tends to be the vinegar of choice. It is interesting to note that apple cider vinegar is the result of dual fermentation of naturally occurring sugars in apples. Initially, apples are pressed or crushed and their sugary juice is set aside to ferment into an apple cider, which in the next stage is further fermented into apple cider vinegar. This vinegar contains many natural ingredients such as vitamins, minerals and acetic acid. Being both antibiotic and antiseptic in helps neutralize toxins in the body. Because organically grown apples contain more minerals and enzymes than their non-organic counterparts, organically made versions of apple cider vinegar naturally contain more health benefits than the non-organic varieties.
To make a “fire-vinegar” that is strong and spicy for winter use, you will need: vinegar, honey, onions, garlic, horseradish, ginger, mustard seeds, black peppercorns, chili peppers and a wide-mouthed glass jar preferably with a plastic or glass lid (vinegar can corrode a metal top). The ingredients for this recipe have been proportioned for one cup of vinegar.
Put into the jar: three tablespoons of each of the following: chopped onion and garlic, fresh grated ginger and grated horseradish. If you cannot find fresh horseradish feel free to use the horseradish already prepared in jars at your local grocery store (that contains vinegar).
Next add one tablespoon of either mustard seeds or black peppercorns, or both. Also add one or more whole cayenne chilies, or 1/8 of a teaspoon of powdered cayenne pepper, or one teaspoon of dried chili flakes.
Stir all of the dry ingredients together, and then pour vinegar over the mixture to fill the jar. There should be about one inch of liquid above all of the other ingredients. Cap the jar with its lid.
Let the mixture sit from two to four weeks, shaking the bottle daily to mix the herbs together with the vinegar. (Yes, you can use the “fire-vinegar” before the allotted time; however, the longer it stays the stronger it gets).
After the two to four week interval, strain the mixture using cheesecloth, in order to extract all of the liquid from the herbs.
Add 1/3 of a cup of honey to help preserve your “fire-vinegar” mixture.
Pour the liquid contents into a clean bottle, then label and date it before storing it away in your cupboard.
These vinegars can keep for as long as two years. The vinegar can be poured over salads, used in soups, spread on poultry or in any recipe that requires vinegar. It can also be used as a medicine. If you ever feel sick, pull out your bottle of spicy “fire-vinegar” and take from a half to a teaspoon every few hours till you feel better. And for prevention of illnesses, take at least a half of a teaspoon daily, but not to exceed more than one teaspoon once to twice daily, or use liberally over salads.
Butternut squash and sweet potatoes are two nutritional powerhouses to include in your diet for the autumn and winter. Both vegetables are rich in calcium, magnesium, potassium, fiber and protein , also vitamins A, C , B6 and E. Onions are rich in assimilable iron, calcium and vitamins , B1 (thiamine), B2 (riboflavin), and vitamin C.
Cut 1lb. of sweet potatoes and butternut squash into ½ inch cubes and place in a big bowl.
1 large onion chopped and mixed together with above vegetables.
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon agave nectar
2 Tablespoons soy sauce
Make sure the sweet potatoes, squash and onions are covered with the above ingredients. Spread out vegetables on a baking sheet and roast at 400o degrees until vegetables are tender. Estimated time is between 20-25 minutes