Elderberry Syrup

Shalom Shalom!

This is the last entry for today.  I will do my best not to wait this long to post an entry again!  This one is much requested, and especially since it's cold and flu season.  Elderberry has become all the rage over the last several years.  Elderberries contain Vitamin C and other compounds that fight against infection and virus.  There have been studies to show that elderberry can even help stave off the flu virus!  I tell you, Yahuah is awesome!  Everything that we need we can find in nature!

Because of its popularity, elderberry syrup--which was once either exclusive homemade or found in health food stores, are now being commercially made by major conglomerates.  I'm now seeing elderberry syrup in drug stores now.  Ummm, thanks, but no thanks.  I'd rather still make my own, and now that it's becoming commercialized, I'm skeptical as to what else they're putting in it to make it shelf-stable.  This can be used as a preventative for illness or as a remedy to should either you or one in your family become inflicted with a bacterial or viral infection.  It is incredibly easy to make, and children will LOVE taking it!  As a matter of fact, my husband prefers elderberry syrup over fire cider, so with that said, it would behoove me to keep an ongoing supply throughout the cold and flu season.  Interested?  Please keep reading!

Here's what you need...

* 6 cups of distilled water (this measuring cup holds 4, but I put the extra 2 cups in the pan separately)

*1 cup of dried elderberries

*A piece or two of fresh ginger, sliced.  I don't peel mine, but if you want to peel yours, then feel free to do so.

*2 cinnamon sticks

*10 whole cloves

*1 cup of raw honey

First, add your elderberries, cinnamon, ginger, and cloves...

...then add your water.

Bring to a boil and allow to simmer on a low heat for about an hour.  You'll want the concoction to reduce by like an inch to an inch and a half from the top

After one hour of simmering, turn off, and allow to cool.  You don't want it to be piping hot before adding the honey--as raw honey still has all the antibacterial and antifungal properties and enzymes in it.  Heat it will kill off those wonderful properties.

Next, strain the liquid from the solids.  This pan has a lid with straining holes on it.  If you don't have a lid like this, the a regular mesh strainer will work just as fine.

Here is my cooled concoction.  Remember, I started with using 6 cups of water, and as you can see, it has reduced.  Reducing the liquid helps with the thickness of the final product--as well as getting the opportunity to draw out more of the beneficial properties of the first several ingredients.

Next, add your honey...

...and stir well.  Your elderberry syrup is ready to use and be bottled.

For my holding vessels, I chose these 16 ounce clear glass jars.  You can get these bottles from Amazon, but I am using recycled bottles.  These bottles initially contained kombucha that a brother we know makes.  Because the bottles were perfect for things--like elderberry syrup (or even fire cider), I cleaned and sanitized them shortly after use (by cleaning and sanitizing, what I did was wash both the bottles and lids in hot soapy water, then put on a baking sheet and in the oven for 225 degrees F for 20-30 minutes. I also do this method with canning jars, and they are sanitized just as well as if you would have put them in boiling water).

Next, transfer the syrup and their holding vessels...

...and either use or store.  

Above, I mentioned how the elderberry syrup sold in the drug stores were more than likely made to be shelf stable, but REAL elderberry syrup is not.  If you keep this out at room temperature, mold will definitely grow on it.  In order to prevent that, store your elderberry syrup in the refrigerator, and it will last for about a month.

Dosage-wise, my husband and I take about a shot glass (approximately 1 ounce) a day as a preventative.  For children, you may want to give a smaller dosage--perhaps a teaspoon.  Because this contains honey, it is NOT safe to give to children under a year old.

I hope you and your family (aside from children under 1 year) enjoy this delicious remedy.  I know that there are other blogs and videos on how to make elderberry syrup, but this is how I make mine.  If interested, I encourage you to try mine, and provide some feedback.  Any and all feedback is most welcomed.

Thank you again for visiting Teacher of Good Things.  So until the next entry, Shalom Shalom!

Tooth Powder and Mouthwash

Shalom Shalom!

I'm back y'all.  I told y'all that I have a lot of catching up to do with this blog, so I am taking the time to post a few things.  Next up...homemade dental care in the form of tooth powder and mouthwash.

Just like the all-purpose cleaner in the previous entry, many of us are forgoing commercial dental products--which are full of fluoride and other harmful ingredients to natural alternatives that work just as well, if not better.  At first, I was making the toothpaste with the coconut oil and was going to do an entry on that.  The toothpaste was fine when the whether was cool, but when it got warm, the toothpaste became tooth oil!  Because coconut oil becomes liquefied at 76 degrees F, the tooth oil just wasn't working. I know that tooth powder was a thing, so I turned to making that.  At least, unlike the toothpaste/oil, it won't melt, and it can be used year round.  I actually prefer it better because, unlike the coconut oil based toothpaste, you can spit it out in the sink without concern of clogged drains (which is why is it NEVER recommended to spit out coconut oil in the sink, but rather in the trash can--which can be quite disgusting).  

The same with the mouthwash.  The chemicals used are not good, so you can get the same from natural ingredients.  In addition, many store bought mouthwashes contain alcohol--which can be a bit of a concern--especially if you are sensitive to alcohol and if you plan on using it on children.

Both products contain ingredients that are cleansing, purifying, exfoliating, and antifungal, antibacterial, and antiseptic.  They run the gamut for what they can do, and as a result, I get great results and don't miss commercial products at all.  Interested?  The keep reading to learn how!  

First, we'll start with the tooth powder.

What you'll need are:

*4 Tablespoons of Bentonite clay.  Bentonite clay draws out impurities

*2 Tablespoons Salt. I use Himalayan Pink Salt.  It's best to use a good quality salt like Himalayan Pink or even a Celtic sea salt because it has trace minerals in it--including calcium.  Salt is also a wonderful abrasive that gets plaque and other materials that get stuck on your teeth

*2 Tablespoons of baking soda.  Baking soda is an excellent abrasive

*Essential oils of your choice.  For this, I use peppermint and tea tree.  Peppermint, well, it tastes good.  It also has wonderful antiseptic properties.  Tea tree is antibacterial and antifungal.

Next, you'll need a vessel to hold your tooth powder.  This is a four ounce glass jar.

First, add your Bentonite clay...

...then your baking soda...

...and then your salt.

Mix well.  In hindsight, I remember, when making this at the time, that I shouldn't have shaken it with the canning lid on.  In my research, it has come to my attention that metal counteracts the effectiveness of the Bentonite clay. The first time, I made this, I stirred the ingredients with a wooden chopstick.

People, when you make yours, do not shake and DO NOT mix with metal.  Use a wooden or even a plastic implement (wood preferably) to do so.

You can either use as is or add the essential oils.  I add one dropperful of each oil, and THIS TIME, I mixed it with a wooden chopstick--which I have aside that's dedicated for making tooth powder.

Tooth powder...done.

Now, onto the mouthwash!

Your daily dental routine is usually not complete without mouthwash, and this one doesn't disappoint.  While, yes, I've said above that many commercial mouthwashes contain alcohol, but there are also some alcohol-free ones on the marker--which do the same job but without the burn of alcohol.  Despite this, even the alcohol-free ones are still laden with chemicals, and our aim (at least in our house) is to live as natural a life as possible.  My homemade mouthwash tastes very similar to the alcohol-free store bought mouthwash, and it works just as well too!  Here's how to make it!

Here's what you'll need:

*2 cups of distilled water

*1 1/2 cup of aloe vera juice.  Aloe vera juice has antibacterial and anti-inflammatory properties.

*2 Tablespoons of alcohol-free witch hazel.  Look specifically for alcohol-free--as the alcohol in regular witch hazel is almost similar to rubbing alcohol, so you don't want to put that in your mouth.  Witch hazel has astringent, has healing properties, and reduces bacteria.

*2 teaspoons of baking soda.  Baking soda is pivotal in keep you mouth clean and smelling fresh.

*Essential oils of your choice.  For this, I use peppermint and myrrh.  Peppermint, again, is antiseptic and tastes good.  Myrrh is good for the gums--in keeping them healthy.

Here is my vessel...a 32-ounce amber glass bottle.

First, pour in the water and aloe vera juice...

...then the baking soda...

...witch hazel...

...and finally, the essential oils.  I used about two dropperfuls of each oil.

Shake well...

...and it's now ready to use

Pour a little in a glass, and use as you would any other mouthwash.  

I assure you that both of these products will leave you mouth feeling clean and fresh.  So much so, you won't even think about buying another store-bought, commercially-made, chemically-laden dental product again.

Try them for yourself.  I assure you that you won't be disappoint.  Please provide your feedback on how it turned out for you.  All feedback is welcome--both accolades and suggestions on how to make it better.  Let's all live naturally together!

Thank you so much for taking out the time to visit Teacher Of Good Things.  So until the next entry, Shalom Shalom!

All-Purpose Cleaner

Shalom Shalom!

It's been a while since I have made an entry.  So much has been going on since my last entry.  From being unemployed for eight months and going back to school to learn an new skill to struggling to get food on the table because I had no income coming in, it has been quite an uneventful ride.  I'm working again, and my new challenge is finding time to post my entries.  While my dinner is currently simmering away (I'm having black-eyed peas, rice, and greens BTW), I'd figured that now would be a perfect time!  All the while, I have been doing things that I deem worthy of an entry on this blog, and this all purpose cleaner is one.

We are all becoming aware of how the vast chemicals with which we come in contact have an adverse effect on our health, and chemical cleaners are one of the biggest offenders.  I am working to make our home completely natural and healthy--from the cleaners and medicines to personal care and housewares.  This cleaner is a small step to that.  Upon research of natural cleaners, I've notice that the common denominator in many is vinegar.  Plain, white vinegar is a natural disinfectant and it cuts grease and grime.  While you can totally use it diluted with water, you can also add other ingredients--like baking soda and essential oils for an extra boost.  In mine, I use the aforementioned ingredients, and since using it, I have been extremely happy.  It definitely does the job, and with the particular combination of essential oils that I use, it smells similar to a store bought cleaner.  Please keep reading if you are interested in making this wonderful, natural cleaner!

Here's what you'll need:

*2 cups of purified or distilled water

*1 1/2 cups of white vinegar

*2 teaspoons of baking soda

*1 teaspoon of dishwashing liquid

*essential oils (optional.  I chose lemon and tea tree for my cleaner.  Lemon (or any citrus oil for that matter cuts grease, and tea tree is a natural disinfectant).

This recipe is for a 32-ounce bottle.

Lastly, you'll need a container to put you cleaner in and the way to get it in there.  Hence, a 32-ounce bottle and a funnel.  I chose a glass amber bottle because glass is better for the environment and it is better for storing natural things--as opposed to plastic.  I also chose an amber bottle to protect the integrity of the essential oils.  When exposed to light, essential oils can tend to lose their potency.

First, you'll pour in the water, and then the vinegar.

Add the baking soda...

\

....dishwashing liquid...

...and essential oils.  I add 1-2 dropperfuls of each essential oil.  I'm sure that may seem like a lot to some people, but that is my preference.  If you choose to count drops then by all means do so.  In the words of Sweet Brown, "Ain't nobody got time for that!"

Lastly, replace the nozzle, swirl around a bit (don't shake because with the ingredients, it can clog up the nozzle too fast)...

...and Voila!  It's done.   

Use as you would any other all purpose cleaner.  I use this both in the kitchen and bathroom, and is has my surfaces sparkling and everything clean and disinfected.  You can also use on the walls--should you have grease or food stains on there.  It really, really WORKS!  Good bye to store bought cleaners!

I hope that you make this for your home.  If you do, then please provide some feedback on how it turned out for you.  

Thank you again for visiting, and until the next entry, shalom shalom!

Cooking: Fiesta Rice

Shalom Shalom!

Here is another one of my pantry raid recipes.  This recipe definitely came out of necessity and as a means of improvisation.  For two years (2016-2018), I was my Ish's home health aide.  As a result, I was getting paid to take care of him.  Unfortunately, the powers that be said that his fixed income was too much, and thus the home health aide services cut...hence my income source being dried up.  The timing of this was around Passover, and we were planning to host the feast at our home with another family.  I had the menu and everything planned, but because of the halt in my income, those plans were no longer.  Of course, the menu during Passover would include lamb or goat, bitter herbs, and unleavened bread, but with my unexpected cut in income, and my main job in our home was to buy the groceries, majority of that was off the list.  We wanted to observe the feast, so we acknowledged the day and read scripture.  Since I couldn't afford lamb or goat or even the bitter herbs (when I say we were broke, we were BA-ROKE!!), I had to utilize whatever provisions we had in the house.  So, searching the cupboards and considering good flavor combinations, this dish was born. I call it Fiesta Rice because it looks like a party with the various colors.  Suffice the say, the dish was a success.  My Ish LOVED it, and along with some unleavened bread (that I made from scratch, of course), we still had our version of a Passover meal.  Since then, this dish has become a staple in our home.  My Ish LOVES rice, so this gave me another opportunity to create another preparation of one of his favorite foods.  Topped with guacamole, this Fiesta Rice is indeed a party in your mouth!  Here's how to make it:

As you can see, the ingredients are quite simple. And again, this is the perfect "pantry raid" dish.  The ingredients include:

*1 cup black beans

*1 red bell pepper

*1 large onion

*5 garlic cloves (not sure why they're not in the picture, but oh well)

*Frozen corn (about 1/2 to 3/4 cup)

*3-4 cups vegetable stock or broth

*2 cups rice (we use Brown Basmati Rice)

*Adobo Seasoning

First things first, soak your beans.  These beans soaked overnight.This helps prevent the gasiness that one would expect from eating beans.  

If you don't have time, add the dry beans in a pot--along with about 3 cups of water.  Allow to boil for about an hour for a "quick soak".

Next, chop up your pepper, onion, and garlic.  Add the corn to the mixture as well.

Next, it's time to prep your rice.  For this preparation, you'll want to parboil your rice--which means that it's being partially cooked, and then finished with the rest of the dish.  How I prep my rice is to give it a nice washing.  Washing the rice removes a lot of the starch.  In turn, this keeps your rice from sticking.  Simply pour cold water over your rice...

...and scrunch and move it with your hands until the water becomes cloudy.  Once you see the cloudy water, drain off the water, and rinse again until the water becomes clear.  I washed my rice at least three times (the most I washed it was seven, but three is the minimum).

Once your rice is washed, it's time to fry your rice.  Frying it gives the rice a nice flavor, AND it has a nice aroma by the way.  If you have been following this blog for ANY period of time, you would know that my oil of choice for cooking is coconut oil.  I like to use refined coconut oil for most of my cooking because it has a neutral flavor.  

In a medium pot, heat up about 1 tablespoon of oil on medium heat...

...and add your rice.  Stir the rice until it is covered in the oil, and let it fry for about 2-3 minutes or until it becomes aromatic.

When the rice is ready for the next step, it will start to stick slightly to the pan.  Once this happens...

...add 4 cups of water to the pot and bring to a boil.

Once at a boil, turn the heat down to low and allow to simmer for about 20 minutes.  The reason I say 20 minutes is because it usually takes about 40 minutes for the rice to fully cook.  As I said above, parboiling is partial cooking.  There will be a time in the making of the dish in which the rice will be fully cooked.

20 minutes are up...

...and now drain the rice and set it aside.

In a large pot, heat up about 2 tablespoons of oil...

...and add your vegetables. And stir so that all is covered with the oil.

Next, add a little seasoning. Again, if you have been following this blog, you would need that I season little by little throughout the duration of creating a dish.  This is homemade Adobo Seasoning.  Giving credit where it is due, I got this recipe from a book called "NYC Vegan" by Michael Suchman and Ethan Ciment.  The recipe for the Adobo Seasoning is: 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon dried oregano, 1 teaspoon black powder, 1 teaspoon ground turmeric, and 1 teaspoon onion powder.  Mix together, and you got Adobo seasoning that tastes just as good as, if not better, than what you can buy from the store.

Add a bit of seasoning, stir well, and allow to cook until soft, about 3-5 minutes.

Next, drain your beans...

...and add to the vegetables...

...and mix.  Add a little more seasoning.  

Once all has been mixed together, add about half of the vegetable stock...

...add a little more seasoning, and allow to cook for about 20 minutes.

Once 20 minutes is up, add the rice and the remaining stock (or enough until the rice has been moistened with it)...

...add a little more seasoning, and allow to cook for another 20 minutes.  Check periodically during this time to see if there is enough liquid.  If the liquid is looks too low, add a little more stock or water (if you don't have any more stock).

After 20 minutes, your Fiesta Rice is done...

...and ready to be served.  You can either eat it as is, or you can top it with guacamole to add an extra depth of flavor.  I happen to have had some guacamole left over from the day before (which was Taco Tuesday.  Please refer to my Taco Tuesday entry for my homemade guacamole recipe), so it was topped onto the dish--so that it wouldn't go to waste (waste not, want not).  Absolutely delicious!!!

I hope that you will make this for your family. Again this is the perfect "panty raid" dish--for when you don't know what to make for dinner, or if your rations are low and need something to make until your next food shop.  If you do, please let me know how it turned out for you--as well as any feedback or suggestions for the dish. 

I appreciate your taking the time and stopping by.  Until then, shalom shalom!

Bathshua