Recipes

I will post recipes of my own creation and from the sources I post on the reference page. I will not claim ownership for all recipes and will cite links where you can find further information from recipe creators.

Lotion Bar from The Coconut Mama

This is an easy recipe and it feels amazing on my skin. As an eczema sufferer it has really helped with my flare ups and with moisturizing my skin without adverse effects. 

Here is the link if you want to explore more from The Coconut Mama, https://thecoconutmama.com/coconut-oil-lotion-bar/print/52589/.

Spiced EggNog
Alchemy of Herbs, p. 129

Yield: approx. 3.5 cups, 3 servings

Ingredients:
3 eggs
1/4 cup raw honey
2 Tbsp vanilla extract
1 Tbsp nutmeg
1/4 tsp cinnamon powder
1/4 tsp ginger powder
1/8 tsp ground cloves
1 cup heavy whipping cream
1 cup whole milk
1/2 cup dark rum (optional)

Directions:
1. In a large bowl, whisk the eggs until frothy (approx. 2 minutes).
2. Then, whisk in honey until fully blended. Adding the vanilla, nutmeg, cinnamon, ginger, and cloves after as you continue to whisk.
3. Add the whipping cream followed by the milk a little at a time as you continue to whisk.
4. Whisk in the rum last, if you wish. Pour into a sealable container like a mason jar or pitcher.
5. Chill the eggnog for 1 to 2 hours. Stir before serving and sprinkle some nutmeg on top for garnish.

Dark Chocolate Candied Ginger
From the Practical Herbalist, https://www.thepracticalherbalist.com/healthy-recipes/chocolate-dipped-candied-ginger/

Ingredients

4 cups sugar or honey

2 cup water

6-12 inches fresh ginger root, 285 g or 10 oz.

8 oz. Bittersweet chocolate, 60% cocoa is a good target

Equipment

Measuring cups

Measuring spoons

Paring knife

Cutting board

Bowl

Metal Spoon

Small sauce pot

Stove or similar heat source

Strainer

Heat-resistant container to catch hot syrup

Baking pan or cookie sheet lined with parchment paper or silicone mat

Double-boiler

Hot pad

Small tongs or similar for lifting ginger slices out of the hot chocolate

Procedure

·         Candy the Ginger

1.      Peel and slice your ginger root into very fine rounds, cutting across the grain particularly if you’re using mature rather than young ginger root.

2.      Add the sugar or honey and water to your sauce pot and set it on the stove on medium heat.

3.      While the mixture heats, stir it to dissolve the sugar. You know your sugar is completely dissolved when the liquid shifts from cloudy to clear.

4.      Add the ginger slices once the liquid is clear and bring it to a very low simmer.

5.      Let the ginger syrup mixture simmer for 30-45 minutes, ensuring it doesn’t boil or boil over but also doesn’t fall below scalding temperature. In essence, you’re making a simple syrup at this point.

6.      Once the syrup has heated long enough, remove the pot from the heat.

7.      Strain the ginger slices from the liquid syrup, catching the syrup in a heat-resistant container.

8.      Let the syrup cool and strain it into a container for other uses.

9.      Lay the ginger slices on a baking pan or cookie sheet that’s lined with parchment paper or a silicone mat.

10.  Let the ginger dry for several hours to a day or two until the slices are dry to the touch and not sticky.

·         Cover the Ginger in Chocolate

1.      Once the ginger is dry, set-up your chocolate-dipping station: Pour the ginger slices into a bowl and set them next to the hot pad, spoon, tongs, and baking pan or cookie sheet lined with parchment paper or a silicone mat.

2.      Fill the bottom of the double boiler with water and set it on the stove on high heat.

3.      Crumble the chocolate into the top of your double boiler and set it atop the bottom pot.

4.      Melt the chocolate, stirring often and watching so you don’t get any water into the chocolate. You can turn the heat down a little so long as you keep a gentle boil generating the steam that will melt the chocolate.

5.      As soon as the chocolate is melted and smooth, remove the entire double boiler from the stove.

6.      Set the double boiler on the hot pad.

7.      Pour all of the ginger slices into the chocolate.

8.      Stir carefully so all the ginger slices are coated with chocolate.

9.      Using the tongs, lift each slice from the chocolate and lay it on the baking pan or cookie sheet.

10.  Once all the ginger slices are transferred, let them stand until set, a few hours to a day.

Storage and Use

·      Chocolate-dipped candied ginger slices will store well at room temperature for a few weeks or in the refrigerator for a few months. If you make far more than you expect you’ll use, you can freeze them in an air-tight container for a year or more.