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Happy New Year Hippy Lovers!!! With this new year upon us, I have picked a resolution that will be easy for me to accomplish as well as enjoyable! I have resolved to read MORE books this year! As a well-known bibliophile, it really might be a challenge to top the previous year's total number of books that I read, but I thought it would be a fun challenge for myself! I am starting this year of reading off with a brand new herbalism book (it will be released 1/15/2019), “The Healing Power of Herbs” written by Tina Sams.
The Healing Power of Herbs – a book review
I am always on the lookout for herbal books to put on my shelf and when my publisher asked me if I wanted to review a copy of Tina Sams' new book, “The Healing Power of Herbs,” I jumped at the chance to read it before it was even released. This book is a beautiful representation of common medicinal herbs that are easy to find and easy to grow! It contains 30 detailed profiles and even includes over 60 recipes utilizing the herbs in question. This book is a wonderful introduction to the world of herbal medicine, and is filled with recipes that I can't wait to try! I wanted to give you a little taste of this awesome book, so I'm giving you a sneak peek at one of her recipes today!
Tina's Rose ‘N' Herb Cough Syrup
I chose this particular recipe from the book because we have been weathering the most annoying lingering cough from a recent bout of illness that struck our house and this recipe sounded like exactly what we needed! Tina says, “This syrup is yummy and effective. All of the herbs work together to moisten, tone, and soothe the throat and upper respiratory system. Even the little ones in the house will happily take this syrup.”
Makes about 1 quart
Prep time: 1 hour
- 2 cups rose petals
- 1/2 cup peppermint leaf
- 1/4 cup plantain leaf
- 2 Tbsp. sage leaf
- 2 Tbsp. mullein flowers
- 4 cups filtered water
- 1 1/2 cups organic cane sugar
- 1/2 cup raw unfiltered honey
- food processor or high powered blender
- 2 qt. saucepan
- empty glass bottles
- Combine the rose petals, peppermint, plantain, sage leaves, mullein flowers, and water in a food processor, and process to form a very thin slush.
- Place the mixture into a 2-quart saucepan. Cover the pan and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes.
- Remove from the heat. Strain the liquid well.
- Return the liquid to the pan and bring to a boil.
- Add the sugar and stir until it is completely dissolved. Bring to a boil for 3 to 5 minutes. The mixture should begin to thicken.
- Remove from heat and add the honey.
- Let cool slightly and pour into bottles. The syrup will keep for up to a year in the refrigerator.
Tina says, “TIP I like to add a cup of brandy to this syrup to help preserve it longer (about 2 years), and for its added warming effect.”
Two awesome books, one lucky winner (cute cat not included!)
What's better than one giveaway prize? TWO of course! Tina and I have teamed up to