Herbal Cough Syrup
I N G R E D I E N T S
1/2 Cup Fennel
1/4 Cup Licorice
1/4 Cup Marshmallow Root
8 tsp Wild Cherry Bark
1 TBSP Valerian Root
1 TBSP Ginger Root
1 TBSP Cinnamon Chips (or one
Cinnamon Stick)
1 Quart of filtered Water
Organic honey to taste
D I R E C T I O N S
1.Place all herbs in one quart of water and simmer
on low heat for one hour. Strain and add honey to
taste.
2.Recipe will generate roughly 4 cups of cough syrup
which can be distributed between two 16oz mason
jar. Store in refrigerator - syrup is good for up to 2
months. Take 1-2 TBSP as needed.
Elderberry Syrup
I N G R E D I E N T S
4 cups water
1 cup elderberries
1⁄2 cup rosehips
1⁄4 cup cinnamon chips
1⁄4 cup astragalus
1 vanilla bean
1 cup honey
D I R E C T I O N S
1.Combine water with herbs and simmer for 1 hour
then strain after one hour
2.Add honey then let cool
3. Once cooled, bottle and store.
4.Syrup is good for up to 2 months, Take 1-2 TBSP as
needed.
Fire Cider
I N G R E D I E N T S
1 red or yellow beet
1⁄2 yellow onion
2 tbsp fresh horseradish
2 tbsp fresh ginger
7 shitake mushrooms
3-7 cloves garlic
3 tbsp burdock root (fresh or dry)
several fresh rosemary sprigs
I pint organic apple cider vinegar
2 tbsp honey
D I R E C T I O N S
1.Chop all of the herbs and stuff into a mason jar.
Pour vinegar over the herbs and be sure all of the
herbs are covered in vinegar.
2.Shake daily for 1-2 weeks.
3.Strain and enjoy over greens, in salad dressing or
take by the spoonful
Nettle Pesto Pinwheels
I N G R E D I E N T S
Tortillas (any kind is fine, but the roasted red
pepper gives it a nice flavor)
Nettles
Pine nuts
Olive oil
Salt
Pepper
Garlic
Cream Cheese
Fire Roasted Salsa Tomatoes
Shredded Cheese of Choice
Turkey
D I R E C T I O N S
1.Create Nettle Pesto - soak 1⁄2 cup nettle in water
for 5 minutes to rehydrate nettles. Strain nettles
and squeeze as much excess water out as you can.
Add nettle, 1⁄2 cup pine nuts, 2-3 cloves garlic, 1⁄2
cup olive oil, and salt and pepper to taste to a food
processor. Blend and put aside.
2.On a tortilla, add a layer of cream cheese and
nettle pesto.
3.To the center of the tortilla, add turkey, fire
roasted salsa tomatoes, and shredded cheese.
4.Roll the tortilla and cut in 1⁄2 - 1 inch pinwheels.
5.Bake at 375 for 10-12 minutes.m
Burdock Soup
I N G R E D I E N T S
1 quart chicken or vegetable stock
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon tamari
1/2 cup carrots cut into matchstick pieces
1/2 cup burdock root cut into matchstick pieces
1 large handful of mushrooms sliced thinly (I like fresh shiitakes and
maitake)
2 cloves garlic minced
1 tablespoon minced ginger
1/2 pound cooked tempeh or meat (ground beef, chicken, pork, and
shrimp all work well)
4 tablespoons white vinegar
3 tablespoons cornstarch mixed with 4 tablespoons cold water
1 large egg, lightly beaten-optional
toasted sesame oil
2 scallions, chopped
D I R E C T I O N S
1.Brown Meat or Tempeh in a little bit olive oil
2.In a stock pot saute burdock and carrots for five minutes, add mushrooms and saute for
another 5 minutes, add garlic and ginger.
3.Add browned meat to pot and quart of broth. Bring to a boil, reduce low heat,
4.Add Tamari or soy and simmer 20 minutes.
5.Add corn starch and water and simmer until thickened
6.Serve with scallions and a few drops of toasted sesame oil
