As I grow older, and wiser with experience, I am drawn to what is more natural and that goes beyond food. For the past few years, I’ve studied greatly the art of herbal medicine, and in my studies, nothing stands above the natural plant that a medicine or remedy is derived from, which is why when it comes to modern medicines, I will always opt for the natural remedy over the artificial pharmaceutical. Because not only are they gentler, they have less side effects, and to be real, medicine began with plants. Modern medicine has been around for 200 some years, while herbal medicine has been around since the dawn of time. And through my studies and herbalist experience, nothing is truer.
So these days, I focus on working with natural and whole ingredients in just about everything I possibly can, like making my own vanilla extract for baking, or my own teas as medicine, or creating my own topical salves by doing the herbal extracts myself. There’s a self-sustaining aspect that I appreciate, but mainly, it’s the ability to control the quality of my food and medicines that I have the greatest passion for. I hate the idea that many of the foods on the grocer’s shelves and in the pharmacy are loaded full of additives, chemicals, and other unnatural ingredients that tend to have adverse effects, especially when it comes to medicinals, as they have a tendency to have worse side effects than the originally intended treatment.
I recently reached out to SloFoodGroup in Hawaii, because I wanted to feature some of my favorite herbal recipes, for food as well as medicinal, and they’re simply one of the best for the quality of their ingredients, and their prices (especially in bulk) are hard to beat. They were thrilled to team up and were very kind in sending some of their Tahitian Vanilla Beans, as well as their Persian Saffron Threads, Sri Lankan Ceylon Cinnamon Quills, and Sri Lankan Cloves.
I recently reached out to SloFoodGroup in Hawaii, because I wanted to feature some of my favorite herbal recipes, for food as well as medicinal, and they’re simply one of the best for the quality of their ingredients, and their prices (especially in bulk) are hard to beat. They were thrilled to team up and were very kind in sending some of their Tahitian Vanilla Beans, as well as their Persian Saffron Threads, Sri Lankan Ceylon Cinnamon Quills, and Sri Lankan Cloves.
The vanilla beans are among the best this planet can produce with a rich, sweet and beautiful aroma and taste of sweet summer cherries, ripe fruit, licorice, caramel and star anise. The saffron smells unique and exotic, and tastes absolutely amazing, especially in tea, which I will breakdown a recipe for you later in this article. The cinnamon quills are fresh, soft and brittle, and adds an amazing taste to cakes, teas, and so much more. The whole cloves are fragrant and versatile, and very powerful, making them a perfect ingredient for any kitchen, because not only can you spice up sweets, eggnog, teas, and so much more, but you can use this herb in herbal medicine for a variety of approaches in pain relief; for example, if you have a tooth ache, bite down on a whole clove and it will go numb for a time.
For starters, I created my own Tahitian vanilla bean extract, which must mature for many months to become as strong as possible. I suggest doing a double-fold if you plan to bake with an homemade extract. To make your own, use 10-12 vanilla beans per 4-8oz of 80 proof vodka. To begin, simply boil a glass mason jar to ensure it’s sterile, then cut the beans longways to make sure the tasty insides of each bean will be soaked up into the vodka. Place the sliced beans in the jar, fill with vodka, and close tightly. Do not open until your desired timeframe has passed, but be sure to shake vigorously once weekly. Some bakers suggest letting your homemade vanilla extract age for a whole 12 months, but that is up to you. You are the one in charge, of course.
For starters, I created my own Tahitian vanilla bean extract, which must mature for many months to become as strong as possible. I suggest doing a double-fold if you plan to bake with an homemade extract. To make your own, use 10-12 vanilla beans per 4-8oz of 80 proof vodka. To begin, simply boil a glass mason jar to ensure it’s sterile, then cut the beans longways to make sure the tasty insides of each bean will be soaked up into the vodka. Place the sliced beans in the jar, fill with vodka, and close tightly. Do not open until your desired timeframe has passed, but be sure to shake vigorously once weekly. Some bakers suggest letting your homemade vanilla extract age for a whole 12 months, but that is up to you. You are the one in charge, of course.
Saffron is perhaps the most sought after exotic spice, due to its intense flavor, uses in traditional regional cooking (Spain, Persia, etc), and due to how its cultivated. Saffron threads come from one of the most beautiful flowers in the world, and inside that flower are a few little stigmas, and those stigmas are what makes saffron once its plucked and dried. A single flower can create only a few threads, so to have a large amount of saffron is to spend a lot of money, due to its intensive cultivation. But my, oh my, the flavor is so unique and luxurious, that when I received an ounce of threads from SloFoodGroup, I freaked out and ran to the kitchen and started playing immediately. I’ve since made paella, the tea recipe below, and a wonderful saffron beauty balm that can be left to soak in on the face overnight.
Now, the tea… This tea was influenced by traditional Indian recipes, and is perhaps the best thing I’ve ever had in my life. The medicinal effects are powerful, and so this tea can be relaxing, yet invigorating at the same time, while also providing you with potent nutrients and medicinal properties from each of the plants.
Saffron Tea Recipe:
To begin, boil 16oz of water in a pan on the stove, then once boiling, include all ingredients, and simmer for 5 minutes until aroma properties are strong and color of liquid has darkened. Strain tea with a cheesecloth and then enjoy. Serve hot with a bit of raw organic honey, and you’ve got yourself a fantastic homemade tea blend.
-16oz Boiling Water
-1-2 tbsp Organic Sugar
-0.25g Saffron Threads
-1-2 Cinnamon Sticks
-3-5 Whole Cloves
-1 tsp Grated Ginger
-1 tsp Lemon Peel
-2 tsp Mint Leaves
When you’re all done, the tea will be a lovely yellow-orange color and will smell like exotic and delicious. Enjoy this tea daily for a pick-me-up or for when you’re jonesing for something special.
Now, the tea… This tea was influenced by traditional Indian recipes, and is perhaps the best thing I’ve ever had in my life. The medicinal effects are powerful, and so this tea can be relaxing, yet invigorating at the same time, while also providing you with potent nutrients and medicinal properties from each of the plants.
Saffron Tea Recipe:
To begin, boil 16oz of water in a pan on the stove, then once boiling, include all ingredients, and simmer for 5 minutes until aroma properties are strong and color of liquid has darkened. Strain tea with a cheesecloth and then enjoy. Serve hot with a bit of raw organic honey, and you’ve got yourself a fantastic homemade tea blend.
-16oz Boiling Water
-1-2 tbsp Organic Sugar
-0.25g Saffron Threads
-1-2 Cinnamon Sticks
-3-5 Whole Cloves
-1 tsp Grated Ginger
-1 tsp Lemon Peel
-2 tsp Mint Leaves
When you’re all done, the tea will be a lovely yellow-orange color and will smell like exotic and delicious. Enjoy this tea daily for a pick-me-up or for when you’re jonesing for something special.
From there, I began testing recipes for a topical medicinal. The medicinal properties for saffron, topically, are soothing skin and some skin conditions, anti-inflammatory, antifungal, toning, and can ease scaring/acne spots. So I decided to focus on a facial balm treatment that can be left on the skin for optimal effect. This topical recipe creates 4-5oz of salve, but a little will go a long way, and so if you decide to make the full batch, try making 4-5 1oz tins, so you can share!
Saffron Beauty Balm Recipe:
In a double boiler, infuse Saffron threads and Calendula flowers in organic Avocado oil and organic Olive oil, with a little Argan and/or Jojoba oil, too. Extract the medicinal properties on medium heat for 1.5-2 hours. Let cool, then strain with cheesecloth. In a clean pan, combine infused oil, wax and butter and heat in double boiler until melted. Remove from heat, let cool one minute then stir in essential oils. Pour into glass jar or metal tin with tight fitting lid. Leave untouched to cool and set, then once cool, rub on face or other skin conditions. Always do an allergy test by placing a small amount of the salve on the inside of the arm, and if there’s no reaction after 30-60 minutes, feel free to use a bit more liberally as you see fit.
-3oz Infused oil of Saffron and Calendula, in Avocado, Olive, Argan and Jojoba oil
-1oz organic Beeswax
-0.5oz Mango butter
-Essential oils: Lavender (20 drops), Helichrysum (5 drops), Tea Tree (5 drops), Frankincense (10 drops)
All in all, I came away very impressed with SloFoodGroup's ingredients, because their quality, taste, and scent all come through beautifully, as well as their medicinal properties. The vanilla bean extract is brewing and smells amazing so far, the saffron is spicy and amazing to work with, the cinnamon quills are easy to shred and taste delectable, as do the cloves. SloFoodGroup is a grassroots family business that takes quality to heart and that passion and much more comes through when working with their products.
If you would like to learn more about SloFoodGroup, click here.
*This article is for entertainment use, and should not replace the diagnoses of any disease or the subscribing of any medication. Always consult with your doctor or a medical professional for any and all health-related advice.
(Photo by ps_sahana via Flickr)
Saffron Beauty Balm Recipe:
In a double boiler, infuse Saffron threads and Calendula flowers in organic Avocado oil and organic Olive oil, with a little Argan and/or Jojoba oil, too. Extract the medicinal properties on medium heat for 1.5-2 hours. Let cool, then strain with cheesecloth. In a clean pan, combine infused oil, wax and butter and heat in double boiler until melted. Remove from heat, let cool one minute then stir in essential oils. Pour into glass jar or metal tin with tight fitting lid. Leave untouched to cool and set, then once cool, rub on face or other skin conditions. Always do an allergy test by placing a small amount of the salve on the inside of the arm, and if there’s no reaction after 30-60 minutes, feel free to use a bit more liberally as you see fit.
-3oz Infused oil of Saffron and Calendula, in Avocado, Olive, Argan and Jojoba oil
-1oz organic Beeswax
-0.5oz Mango butter
-Essential oils: Lavender (20 drops), Helichrysum (5 drops), Tea Tree (5 drops), Frankincense (10 drops)
All in all, I came away very impressed with SloFoodGroup's ingredients, because their quality, taste, and scent all come through beautifully, as well as their medicinal properties. The vanilla bean extract is brewing and smells amazing so far, the saffron is spicy and amazing to work with, the cinnamon quills are easy to shred and taste delectable, as do the cloves. SloFoodGroup is a grassroots family business that takes quality to heart and that passion and much more comes through when working with their products.
If you would like to learn more about SloFoodGroup, click here.
*This article is for entertainment use, and should not replace the diagnoses of any disease or the subscribing of any medication. Always consult with your doctor or a medical professional for any and all health-related advice.
(Photo by ps_sahana via Flickr)
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