1 Tbsp Whole Dried Elderberries
1 Tbsp Dried Chamomile Flowers
1 Tbsp Dried Dandelion Root
1 Tbsp Dried Rosehips (better if they are seedless)
1 Tbsp Dried Lemon Grass
1 Tbsp Dried Ginger
1 Tbsp Dried Turmeric
1 Tbsp Dried Eucalyptus Leaf
2 Tbsp Dried Mullein Leaves
1/4 tsp Ground Cayenne Pepper
1. Place all of the ingredients in the bowl of a mortar and using the pestle grind/break up the herbs & spices. No need to make a powder, just break it up enough to open up the spices so they release more of their goodness.
2. Spoon contents into tea filter funnel (see picture) and place in half gallon jar or in a large tea bag and place in pitcher.
3. Let mixture cold brew steep in the refrigerator for at least 24 hours for max potency. Remove tea filter or tea bag and discard.
* This mixture is can be spicy (mostly from the ginger) and can be “cooled” down with honey. Don’t microwave this for hot tea, it will destroy all the good stuff you just steeped.
** Tea Bag Method - On Step 1 when you are grinding the mixture to break it up, you will want to grind a little longer to make more of a rough powder so you can divide evenly into tea bags. For the large tea bags it will fit half of the mixture and you can use a quart jar for the cold brew. If you want to do individual servings and steep with hot water, use smaller tea bags and only put about a tablespoon of the mixture in it.
Serving size 4 to 8 oz.
Products I Use
This activated charcoal drawing salve is known to help draw out splinters, boils, and insect bites.
Place small amount on the offending spot, then cover with a bandage for at least 12 hours. Repeat as needed. Please test on a small area of your skin to make sure you are not allergic to any of the ingredients.
1 cup castor oil (or any organic oil) - I used 1/2 castor oil and 1/2 my infused lemon balm oil.
1/4 cup beeswax
2 tbsp activated charcoal
2 tbsp bentonite clay powder
essential oils of your choice
2 pounds dried northern beans / navy beans / or black eyed peas
3-4 pounds - ham hocks or meaty ham bone
1/2 onion diced
1 bay leaf
8 cups water (not stock)
1. Place all of the ingredients in the Instant Pot. Lock the lid in place and set the valve to sealing.
2. Cook on high pressure for 45 minutes.
3. Allow a natural release of pressure for 15 minutes, then release the remaining pressure and open the lid.
4. If using bone-in ham - remove bone, shred ham, place back in beans. Stir and enjoy.