Posts tagged ‘Drink’

October 20, 2014

Wormwood the Infamous Ingredient In Absinthe

Wormwood is an ingredient used in the infamous alcoholic drink absinthe, also known as the green fairy. It is an extremely bitter herb and absinthe was traditionally poured over sugar cubes to sweeten the taste.
When used on its own, it is a powerful medicinal herb. It’s main taste is bitter, which is good for stimulating the digestive axis of the stomach, liver/gallbladder and intestines. As its name suggests it expels internal worms, while it also provides immune support.

It is best combined with aromatic carminatives like peppermint, anise, fennel, ginger, chamomile, bergamot, thyme for taste and balance, just like the ancient recipe absinthe.

I prefer wormwood macerated in red wine to temper the bitterness. Steep it for at least a couple of weeks, and then strain. I take a single teaspoon once a day, for a week. Take small doses before or after meals as an aperitif. A tincture formulation is good, but the tea infusion might be too bitter to swallow. It is Not advisable to add sweeteners, the taste cannot be masked. It is better to taste the bitters to stimulate secretions for maximum medicinal power. This is a medium strength remedy so caution is always advised. Be careful dancing with the green fairy.

Use Artemisia species medicinally in the same way, including mugwort, annual wormwood, southernwood, but wormwood is the most bitter.

Wormwood is native to Europe and Western Asia and established in the temperate regions of North America.

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Wormwood herb starting to show its tiny yellow flowers from my garden.

Common Name

Wormwood herb
Latin Name

Artemisia absinthium
Family Asteraceae
Parts Used Perennial herb pick aerial parts, flowering tops bloom in July/August summer
Target Organs Digestion, stomach, nervous, urinary, reproductive
Common Uses Digestion: cooling bitter stimulant, digestive conditions, infections, poor digestion, promotes bile, indigestion, dyspepsia, flatulence, IBS, inflammation, parasites worms-pinworm, roundworm, threadworms, constipation, colic, poor appetite, anorexia, food poisoning, toxicity, headache, nausea

Stomach: all conditions,

Liver/gallbladder: congestion, infections

Moxybustion

 

Properties Cold bitter digestive, astringent, pungent, antibacterial, hepatic, liver decongestant, carminative, stimulating digestion immune, cholagogue, laxative, stomachic, anthelmintic, anti-inflammatory, tonic, nervine, antimicrobial, anti-emetic but emetic in large doses, vulnerary,
Constituents Sesquiterpene lactones, volatile essential oil, thujone, thujan, cineole, linalol, chamazulene, camphene, cadimene, monoterpene, pinene, phellandrene, azulene, bisabolene, flavonoid glycosides, rutin, quercetin, organic acids, amino acids, phenolic acids, polyacetylenes, lignans, ascorbic acid, tannins,

Cautions Medium strength: contains thujone a neurotoxin with narcotic properties. Large doses can cause vomiting, diarrhea, abdominal cramping, restlessness, tremors, convulsions. Long term use may lead to liver and kidney damage. Not recommended during pregnancy, lactation, infants, or if kidney or liver damage is present.
Dosage Use in formulations (herbal combinations) up to 25% of formula. continuous use should not exceed two months.
Macerate in red wine or vermouth: 1 small teaspoon a day for a week
Or used as an aperitif small sips before or after meals to aid digestion

Tincture: 1-2ml dilute with water 1 oz before consuming.
Mix a formula with aromatics, do not add sugar or sweeteners

Tea: 3-5g (Very bitter) infuse

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April 9, 2013

DIY Chocohemp Milk Recipe

I am back from a nice spring break and I have been busy making all kinds of yummy elixirs. I love experimenting with all kinds of juicy drink combinations!
I wish I had this version of chocolate milk growing up instead of the artificial powder versions available. This dairy free recipe is so delicious and nutritious that I actually like chocolate milk now! I hope you enjoy this recipe as much as I do 🙂

eelixir

September 13, 2012

DIY Chicory and Dandelion Coffee

A beverage drink that is delicious and good for the liver? I had to taste it to believe it myself and I’m converted! You may never look at your ‘weeds’ the same way again.

Here’s some nutritional information and medicinal uses of the humble dandelion. http://earthelixir.ca/2012/04/24/dandelion/

Chicory flower

I’m sipping on some fresh home-brewed Chicory & Dandelion root coffee as I share this delicious news, it is a good combination together. Both chicory and dandelion are good on their own in a hot beverage, or have them together like I am enjoying.

How to make your own Chicory & Dandelion root Coffee  

Dig up some dandelion and/or chicory roots.

Wash them in a bucket of water outside.

Scrub and rinse them well removing dirt.

Cut them up and rinse them more until clean.

Grind the roots fresh (it is easier at this stage to grind the roots if you don’t have a good grinder)

or grind the roots after they have dry roasted.

Spread them out evenly on a baking sheet.

Roast the roots in a 200 °oven with the door open to dry roast

About an hour or two until golden.

Spread them around while baking and check to see that they don’t burn or get overcooked. Cool and store in a glass sealed jar.

To make coffee : Put 1 tablespoon of roasted root per cup of water and simmer gently in a pot for 5-15 minutes depending on desired strength.

The best tasting brew is when I am camping. Gather the roots, wash them and roast them on a hot rock carefully separated from the fire. Pound the roots. Brew like you would coffee. Tastes the best outdoors!

1 tablespoon of roasted roots to 1 cup of coffee

Drink it how you would like your coffee.

Enjoy! mmmmm *sip

 

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