Shoo Flu Potatoes

Well, Halloween is over. Thanksgiving is over. Who has a mountain of leftovers in the frig?

One of the items mocking me from the refrigerator is the mashed potatoes. I love potato pancakes; why not whip up something HEALTHY and TIMELY? (It is almost December with colds and flu lurking on every Santa bell).

Just take whatever amount of potatoes you had left--I had about a cup.

Chop up some onions. Onions contain the chemical compounds phenolic and flavonoids that basic research shows to have potential anti-inflammatory action. I used 2 green onions.

Now comes the horseradish. Chop finely. For many years I had the progeny of horseradish from my grandfathers farm, but during a winter move it got left behind. But, this horseradish is from my own garden and a decendent of the horseradish root I planted in 2002. It has flourished even having been uprooted for a move from the city to the farm.

Horseradish, a member of the mustard family shares lineage with its green cousin, kale, red cousin, radish and white cousin,cauliflower. Brussel sprouts is also in the family tree. Properties of horseradish include: stimulant, diuretic, diaphoretic, rubefacient, antibiotic, carminative, expectorant,laxative (mild), and antiseptic. All that simply means it's very good for you!

See where I'm going with the SHOO FLU theme?

Add one farm fresh free range egg, sea salt and mix together while thinking good thoughts, drop by spoonfuls in about a teaspoon of coconut oil. I used my mother's iron skillet which never lets me down. Fry until golden brown. Ummmmmm....and SHOO FLU!!

Master Tonic and Conquering Machines

I got my Master Tonic made yesterday...let me tell ya THIS IS POTENT!! I'm so glad I used the food processor. That may sound every-day ordinary to you, but the food processor and I have had a running battle ever since it first appeared on my kitchen counter. My husband LOVES it and uses it for everything. I just couldn't get the hang of getting that lid on right--me and mechanical/electronic things don't sync up.

Considering the ingredients in Master Tonic--onions, garlic, horseradish, ginger, peppers (jalapeno and GHOST PEPPERS)--I knew I would be in trouble if I tried MY WAY of chopping by hand. For some reason known only to the kitchen angels everything went perfectly; the food processor decided to be my friend. And, it's a good thing because my eyes, mouth and throat were burning as it was.

My GHOST PEPPER bush hanging in the cottage

So, if you didn't go to the website that tells all about Master Tonic, get yourself on over there now BY CLICKING HERE. The weather is turning; it's cold, windy and rainy in the valley today. This means you will have that telltale tickle in the back of your throat that signals the onset of a cold or worse. This Master Tonic is a NATURAL way to combat the beasties of winter. It takes two weeks to "brew" so don't delay; do it today.

I'm off to my sewing room; I got my granddaughter's dress pattern traced and the pieces cut out so she's all ready to sew. I'm feeling confident since my food processor success so first thing I'm going to get my serger(really? serger isn't in Microsoft's dictionary?!) up and running....remember what I said about my relationship with mechanical/electronic stuff? Well, I use my sewing machine regularly, but haven't used my serger in 5 years!!! So, wish me luck.

HOW-TO-TUESDAY Cough Syrup

I am so excited to share this with you. The recipe comes from one of my herbal mentors--Rosemary Gladstar. I met her years ago at an herbal conference. She is a wonderful, sweet lady and an excellent herbalist.

Autumn is here and with it weather ups and downs. It's the perfect season to get that tickly sensation in your throat that signals the onset of something worse.

OTC cough medicines are laden with all kinds of things I would rather avoid--especially for children. This simple remedy is tasty, effective, inexpensive and you don't have to run to the pharmacy or grocers. You can make it from items already in your kitchen.

Gather ingredients: Large onion, honey.

Wow, that WAS easy.

Slice onion in half; slice into half moons.

Put into saucpan.

Cover with honey.

Heat over low until onions are soft.

DONE!

Take by spoonfuls as needed.

Strain or not, it's up to you. If you leave the onions in they will continue to release their oniony goodness into the honey. Transfer to jar and store in frig.

You can alter this recipe by adding other stuff in your kitchen such as garlic and cayenne.

Rosemary's books are available in my MUST HAVE BOOKS in the right hand column.

I would love for you to share something YOU know how to do. Just fill in your name and your URL below and your will be added. Then others can go to your website and learn even more today!