Journal
Blue Moon Milk for Sleep and Stress
“I love sleep. My life has the tendency to fall apart when I’m awake, you know?”― Ernest Hemingway Blue Moon Milk may be just the answer to help you unwind and drift off into a deep and healing sleep. Drinking warm milk before bed has been the traditional way to relax in many a household down the years. There is something comforting about holding a cup of warm milk and honey. I have a lovely memory of staying with my grandmother. I knew it was time for bed when the Ovaltine was on the stove, and the soothing aroma of malt came drifting by. The Ayurvedic Way Moon Milk is an Ayurvedic tradition where milk and honey has the addition of adaptogens and in particular Ashwagandha. An adaptogen is known as a substance which helps the body adapt, adjust and reset. They are the most amazing medicines and there are countless studies proving their efficacy for stress, depression, stamina and immunity. Sleep is so important for a strong immune system, repair, rejuvenation, energy and mental health. If you find yourself waking up at 2am this is often a sign of low blood sugar and so here is the ideal remedy. Blue Moon Milk is the perfect sleep aid and more – Lowers stress hormones Improves blood sugar levels Boosts brain function Boosts metabolism Supports thyroid health Supports gut health Promotes eye health Antioxidant rich Reduces inflammation Recipe I cup of cow’s milk or a plant based milk 1 teaspoon of coconut oil 1 teaspoon of Ashwagandha powder 1 teaspoon of freeze-dried blueberry powder 1/2 teaspoon of cinnamon 1/2 teaspoon of cardamom powder 1 heaped teaspoon of raw honey Optional – Add 2 teaspoons of collagen powder Dried blue cornflowers Method Add a cup of milk to a saucepan and warm gently. Add the coconut oil stirring until dissolved. Whisk in all the other ingredients apart from the honey. Pour into a cup and stir in the honey. Take to bed and enjoy with a relaxing book.
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Blackberry, Elderberry and Star Anise Cordial
Nature Gives to Every Time and Season Some Beauties of its Own Charles Dickens There is a real feel of summer merging into autumn. Nature gently shows us this transition. The air suddenly seems to take on a different feel, and while the days might still be warm there is certainly something changeable about September. Cobnuts are on the ground here and there. The leaves are beginning to turn and there is a slight scattering of prickly green chestnuts. The squirrels must love this time of year. The elderflower is a distant summer memory as the elderberries appear in their place, hanging like black shiny jewels. Blackberries are ripe and sweet, daring you to pluck one from the thorny branches. These black beauties are a wonderful source of vitamin C, K, B1, B2, B3, B6, E, folate, calcium, iron, magnesium, potassium and zinc. Nature has medicine in abundance. The elderberry arrives in time to boost the immune system before the cold snap, helping prevent colds and viruses. They too are high in nutrients and antioxidants. Studies show their potent anti-viral activity and benefits reducing the length and severity of influenza. Star anise, an aromatic and sweet flavoured fruit dates back 3000 years to southern China and Southeast Asia. Numerous active compounds in this star shaped fruit contribute to its extensive list of health benefits. One of the compounds was a primary ingredient in Tamiflu, the antiviral drug. It is also anti-inflammatory, anti-viral, antibacterial and anti-fungal. A wonderful mix from natures treasure chest. This cordial is warming and protective, transitioning us in to this new season. RECIPE 12oz mix of blackberries and elderberries (berries easily removed with a stroking down action with a fork) 8oz sugar Pared rind of one unwaxed lemon 2 star anise METHOD Place the blackberries and elderberries in a saucepan. Mash them up a bit with a potato masher. Add the 2 star anise and lemon rind. Just cover with water, about 600ml. Bring to the boil and simmer for 20 minutes. Strain through a cloth and sieve over a jug. At the end I squeeze the bag to get the remaining juice out. Add the liquid back to the cleaned saucepan, add the sugar, bring to the boil, stirring and simmer for 20 minutes. Pour in to a clean bottle. Dilute with sparkling water.
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Hedgerow Pavlova with Apples, Blackberries and Nuts
At this time of year we are starting to see Autumn make its gentle arrival. With it comes an abundant offering from nature; the trees heavy with apples, hedgerows glistening with blackberries and the ripening elderberries beginning to appear. There is a great harvest to be had and many ways to make use of this gorgeous bounty. But let’s start with this ……. RECIPE Serves 8 Ingredients Meringue 4 organic egg whites 200g Billington’s golden castor sugar Autumn topping 2 sharp, sweet red apples 2 pears Small handful of bashed hazelnuts or walnuts 2 handfuls of blackberries Small handful of blackcurrants 1 sprig of elderberries, berries removed (Note. These are not advised to be eaten raw, but look pretty!) 1 tablespoon of butter 1 teaspoon of golden caster sugar 300ml double cream Half a vanilla pod, seed scraped, or 1 teaspoon of vanilla extract (not essence) Method Heat the oven to 120C. Lightly grease a piece of parchment paper measuring around 35cm by 35cm and lay on a large baking tray. Add the egg whites to a large bowl and using a hand mixer whisk until soft peaks are formed. Gradually add the sugar a tablespoon at a time, whisking after each addition and continue whisking for about 6 minutes. You want a thick, smooth and glossy mix. Spoon the meringue onto the parchment paper making a large round about 30cm across and 1.5 inches high with slightly raised sides. Bake in the oven for 25 minutes. Then turn the oven down to 90C and gently bake for another 2 hours. Remove from the oven and leave to cool. In the meantime core and slice the apples and pears into 6 pieces each and gently caramelise them in the butter and sugar for around 10 minutes until cooked and golden but still firm, turning occasionally. Allow to cool. Whisk the cream with the vanilla pods or essence until thick. Spread over the base. Arrange the apples and pears, blackberries and blackcurrants over the top. Then sprinkle over the hazelnuts or walnuts and elderberries. A real showstopper for any table.
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Gluten free Banana Loaf
This easy gluten free banana loaf recipe is perfect served slightly warm with a spread of butter and a cup of tea. Ingredients 5 organic smallish ripe bananas 250g Doves Farm gluten free flour 140g light muscovado sugar 75g organic butter (I like salted), melted 2 large free range eggs 2.5 teaspoons of bicarbonate of soda I lemon Method Pre-heat oven to 180ºC, fan 160ºC . Grease and line a loaf tin. In a mixing bowl mash 4 of the bananas, then add the sugar, melted butter and eggs. Beat together using an electric whisk. Sift in the flour and bicarbonate of soda and gently fold in. Pour the mixture into the loaf tin. Slice the fifth banana in half length ways, rubbing the cut side of the banana with half a lemon. Then arrange on the top of the mix. ( I then squeeze the lemon and add to water, to quench the thirst). Bake in the oven for 50 minutes. Check it is cooked by inserting a skewer ensuring it comes out clean. Leave in the tin for 10 minutes before turning out on to a wire rack to cool down. Slice and serve warm with butter.
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Cleansing With Cleavers
Cleavers grows abundantly in our hedgerows and springs up in waste places and fields. It is a traditional spring tonic and in 1652 Nicholas Culpepper wrote, “it is a good remedy in the Spring, eaten (being first chopped small, and boiled well) in water-gruel, to cleanse the blood, and strengthen the liver, thereby to keep the body in health, and fitting it for that change of season that is coming. Cleavers is a plant referred to by herbalists as an ‘alterative’. These herbs help the body become more vital by improving the body’s ability to eliminate waste through the kidneys, liver, lungs, or skin. Botanically known as Galium aparine, we always called it Sticky willy (we didn’t make that up by the way). It’s also known as Goose grass, referring to the fact that geese love this plant, or Everlasting Friendship. I wonder is this because it clings to you and never lets go! When you look closely you can see that the stalks and leaves are covered in little hooked bristles. Many of the plant’s popular names are associated with the clinging nature of the plant. Some of its local names have a very old origin harking back to the Anglo Saxon word ‘hedge-rife’ meaning robber or tax-gatherer, due to their habit of stealing sheep as they passed by a hedge. The plant is inodorous but has a bitter astringent taste. The roots will dye red and if they are eaten by birds it will tinge their bones. Medicinal Uses In old herbals Cleavers was extolled as a purifier of the blood and modern day herbalists still value this herb in the treatment of skin diseases including acne, psoriosis and boils. Cleavers is primarily used for lymphatic congestion and is very useful where the glands are inflamed. We find it very healing for tonsillitis and glandular fever. It also has strong affinities to the kidneys and is used for the suppression of urine, non specific cystitis, urethritis and cloudy urine. Although most herbalists use it for the lymphatic system it has been shown to be remarkable for neurological conditions where the nerves are over-sensitive or inflamed. It is also specific in the treatment of Morton’s neuroma and Dupuytren’s contracture where the tendons tighten up under the toes or middle fingers. In females it is indicated in fibrocystic breast disease, where there are many cysts and the tissue is fibrous. Preparation and Uses Cleavers Cleansing Juice Two big handfuls of cleavers, roughly chopped 2 organic apples 2 sticks organic celery Thumb sized piece of peeled ginger Put everything through a juicer and drink on rising Cleavers Spring Smoothie One cup of cleavers roughly chopped One cup of chopped pineapple One cup of chopped cucumber One cup of mango Apple juice to loosen or cold green tea Blend everything until smooth Cleavers Cold Infusion Cleavers was traditionally decocted in cold water to preserve its virtues. Add a handful of washed (if necessary) freshly chopped cleavers herb to a clean jar or jug. Cover in fresh filtered water and leave for 8 – 12 hours. Strain and sweeten with honey to taste. Buy Cleavers capsules here.
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Black Beauty Elderberry Elixir
This Black Beauty Elderberry Elixir is not only easy to make but the aroma filling the air as it steeps and simmers is divine. A step up from The Homemade Elderberry Syrup Recipe (check out the amazing benefits of elderberry at the link) this adds another layer of protection with spices to keep away winter-ills. Star anise – antiviral properties, key ingredient in flu-fighting drug Tamiflu Cinnamon – warming and antimicrobial Cloves – warming and antimicrobial Fresh ginger – warming and anti-inflammatory Recipe 1.5 cups of fresh elderberries 1.5 cups of Billington’s molasses sugar 6 cloves 4 star anise 2 cinnamon sticks 30g ginger (or large thumb size) peeled and sliced Add all the ingredients with 1 cup of water (you can leave out the water if you would prefer a thick syrup) to a saucepan. Bring to the boil and simmer with the lid on for half an hour, allowing all the spices to infuse. Push through a fine sieve and decant to sterilised jars. Take one teaspoon a day as a preventative measure and more if necessary.
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Summer Lavender and Lemon Cordial Recipe
This Summer Lavender and Lemon Cordial is a light and refreshing drink to enjoy during the balmy months. Easy to make, you can enjoy it with still or sparkling water, champagne or cocktails. Lavender has been shown to aid relaxation, and mitigate stress and anxiety. Just the scent of this aromatic flower can lift the spirits. Summer Lavender and Lemon Cordial Recipe 12 heads of lavender 1 lemon 150g sugar 750ml water Method Gently wash the lavender flowers if necessary. Peel the lemon skin with a potato peeler and set aside. Add the water and sugar to a pan and heat stirring until it comes to the boil. Once the syrup has come to the boil turn the heat off, add the lavender flowers and lemon peel, stir, and place a lid on top allowing the flavours to infuse for an hour or so. Juice the lemon and add to the syrup, the acidity will turn it into a soft pink shade. Pour the cordial into a sterilised 1 litre bottle. I like to add the lavender flowers and the lemon peel but you can strain them out if you wish. To drink pour into a glass and dilute with preferred mixer.
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Lamb Family Recipes
“Laughter is brightest in the place where food is.” – Irish Proverb Over the years we have gathered together Lamb family recipes. These are the recipes we have used time and time again and shared with friends and family. I have wonderful memories of dinner times, birthdays and other special occasions where food was the focal point. A time to gather in and around. Sophie and I have embraced all we were lucky enough to experience and brought them into our family and work life to share with others. Food from my mother Thirty years ago my mother was often to be found at the AGA in our kitchen with flushed cheeks as she was stirring something on the stove; a bean stew, dahl or polenta perhaps. We would come home from school to the aroma of freshly baked bread, cooling on a wire rack. There was nothing more heart-warming than warm bread with butter and honey. Mum One memory that brings a smile to my face is of her making horseradish sauce, wearing swimming goggles to stop the fiery volatile fumes from burning her eyes. She had just come in from the garden in her wellies after digging up the root, wearing an old coat and still looking beautiful. Meal times were always spent together around our big table constructed from an old ship in Orkney. It was solid and strong and drew you in. Family, friends, missionaries, herbalists, scientists, farmers and all in between would come around that table. When the humans had gone, the cat would stretch out on the top, the sun warming her as it poured through the kitchen window. There is something special about gathering around a table; a time to connect, talk about the day and be together. Science shows that eating together leads to greater happiness. I remember that only on a Saturday night were we were allowed to eat in the living room in front the TV, with a cone of homemade chips, fashioned from an old newspaper. Dad Food from my father My father through his study of plants and human biology has always viewed food as medicine. More than 20 years ago he was enjoying coconut oil, eating flax seeds, fasting occasionally, drinking green tea and using dandelion leaves in salads. He was so forward in his thinking and didn’t waver in his belief that all of this was food medicine. He still has this raw breakfast every morning, often already working at 6am, and always accompanied by a pot of Oolong tea. Dad and I would look forward to his Garlic, Chilli and Ginger Special, always with Scottish oatcakes and cheese. Warming, and highly addictive I have even known friends to have this with their roast dinner. Not the best marriage but such is the desire for this simple but amazing paste. My love for good food comes from both my parents. I believe you can show love to people through food. When I visited my grandparents we would always be greeted with the most lovely chocolate cake in a silver tin after our 14 hour drive from the very north of Scotland to Kent. My other grandmother would make good old-fashioned meals; roast dinners, treacle tart with custard and warm us Ovaltine before bed. Food should be about nourishment. Emotional and physical. Our family believes that meat from an animal that has lead a happy life will invariably be better for you. Fruits and vegetables grown with as little intervention as possible will surely be more nutritious. I don’t need science to tell me that. Conscious eating. Food prepared with thoughtfulness and love will always be gratefully received. Hippocrates said “Let food be thy medicine.”
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Homemade Elderberry Syrup Recipe
The Elder – the medicine chest of the country people (Ettmueller, physician in the 1660’s) The Elder (Sambucus nigra) is such a beautiful versatile tree gifting us with a wealth of medicinal benefits. It’s THE antiviral to turn to during the winter months of potential ills. The homemade elderberry syrup recipe below is easy to make and will provide you with support through the coming months. Elderberry really is the winter remedy of choice and nature provides us with these wonderful berries just as cold and flu season begins. We are blessed to have this powerful medicine at our fingertips. When the fragrant elderflowers arrives in the summer it takes me right back to my youth going out with my father collecting these heady blossoms ready to be made into a tincture. We would take them home where they would dry out in racks positioned over the closed lids on top of the AGA. The house would be filled with the most beautiful summer fragrance. My father would then make a tincture. Always labelled in the Latin name, Sambucus nigra. The elderflower has a diaphoretic effect ie it induces sweating to break a fever. I actually remember being given this when I was a child to bring out a flu and when the fever breaks the body starts to heal. Interestingly elderberry juice was used to treat a flu epidemic in Panama in 1995. It is also noted in the 2000 Mosby’s Nursing Drug reference for colds, flu, yeast infections, nasal and chest congestion, and hay fever. Elderberry has also been shown to be effective against avian flu. Both the flowers and berries have therapeutic benefits. Properties include immunostimulant, expectorant, emetic, diuretic, sedative and anti-inflammatory. More studies are being published all the time to show what a potent antiviral this is. Research has demonstrated that the HIV infection is inhibited by elderberry, so this incredible plant has far reaching benefits. Homemade Elderberry Syrup Recipe Ingredients 3 cups of elderberries (berries removed from the stocks) 3 cups of Billington’s molasses sugar (packed with vitamins and minerals) Method Rinse the berries with water in a sieve and add to a saucepan with the sugar (no extra water required). Gently bring to the boil and simmer for 5 minutes. Pour through a sieve squeezing the syrup through into a bowl below with the back of a tablespoon. Let it cool and pour into a clean jar and store in the fridge. Dosage: Preventative measure – 1 teaspoon daily for children and 1 tablespoon for an adult. If unwell dosage can be increased and taken every 2/3 hours. Purchase Elderberry syrup Studies on the Elderberry Elderberry, a potent antiviral in the treatment of HIV Elderberry action against influenza Natures powerful colourant in Elderberry The Elder through the ages
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