Recipes : Edible

Damiana Chocolate Love Liqueur  | Elder Berry Syrup | Hawthorne Cacao Elixir | Herbal Gomasio | Raw Chocolate | Rosehip Jam | Study Time Treat | Winter Thrive Soup Mix

Damiana Chocolate Love Liqueur

This recipe was adapted from Rosemary Gladstar’s Family Herbal A sweet and delightful drink to put you in the mood on those extra special nights! This recipe takes some time to infuse so prepare ahead of time.

1 ounce damiana
2 cups vodka or brandy
1.5 cups spring water
1 cup honey
1 vanilla bean, chopped
Rose hydrosol
Chocolate syrup
Almond extract


  • Soak the damiana in the alcohol for five days. Strain and save the liquid in a bottle.
  • Soak the damiana you removed from the alcohol in spring water for 3 days.
  • Strain and gently warm the water extract over low heat and dissolve the honey into it. Remove the pan from heat and add the alcohol extract and stir well. Add the chopped up vanilla bean and a touch of rose hydrosol for flavor. Pour into a jar/bottle and let it sit for at least 2 weeks or longer. The flavor will be at its best after a month. Strain the vanilla bean.
  • For each cup of the damiana liqueur add 1/2 cup of chocolate syrup, 2-3 drops of almond extract, and a touch more rose hydrosol.


Elder Berry Syrup

1 cup Elder berries (4oz net wt)
4 cups water
1 cup Honey

Combine berries and water in a saucepan. Bring it up to a boil and down to a simmer. Simmer until the mixture is reduced by half the volume. Strain the elder berries out. Combine the leftover liquid (about 2 cups) with 1 cup of honey. Bottle, store in fridge for longest shelf-life. Yields: 24 fl. oz of syrup.

Hawthorne Cacao Elixir

The following recipe is a delicious heart tonifying, spiced, aphrodisiac syrup! Add 1-2 tablespoons to warm water or tea, on dessert (ice cream, pie) or in a Hot Toddy on a cold night.

(yields approximately 16 oz. of elixir)

Combine the following ingredients in 2 cups of water:
1 heavy tablespoon Hawthorne berries
½ teaspoon dried Ginger root
½ teaspoon Cinnamon chips
1 Anise Star
1 Clove
1-2 Cardamom pods
Pinch of Orange peel (if desired)

Cover and decoct (a very gentle simmer) until reduced by half, about 30 minutes.
While waiting for your Hawthorn decoction, very gently heat 1 cup of honey in a double boiler or warm water bath until it becomes runny in consistency. Feel free to use a honey that has been previously infused with herbs, or toss in a few slices of raw ginger while it’s gently heating—don’t forget to remove the slices before completing your elixir!
Strain your Hawthorne decoction, remove honey from heat, and combine 1 cup of decoction & 1 cup of honey.
Stir in ¼ cup of Cacao tincture, and a tiny pinch of Cayenne powder (can also be prepared without Cacao tincture). Mix well. Enjoy!

Note: Elixir may separate, be sure to shake well before each use. Best if kept in the fridge, although not necessary. Last about 3-6 months.

Herbal Gomasio

Gomasio is a delicious condiment to leave on your table and use like salt. Rich and flavorful, it is high in vitamins and minerals and is a perfect compliment to vegetable dishes, salads, rice and meat dishes.

¼ cup white or brown sesame seeds
2 tsp. kelp pieces
1 tsp. nettle flakes

Toast the sesame seeds in a dry skillet, stirring often until they release their aroma and darken, add the kelp pieces and toast just for another minute. Take off the heat and let cool. Add the nettles and grind the combination just until the seeds are broken and the herbs are in smaller pieces. Store the mixture on your table so you use it often!

Raw Chocolate

This is a versatile recipe that you can add a variety of ingredients to change the flavor and even add medicinal value to. Heat it on as low heat as possible to preserve the nutrients.

½ cup finely chopped cocoa butter
1 Tablespoon coconut oil
¼ cup agave nectar
½ cup cacao powder
1 Tablespoons cacao nibs, crushed in a mortar and pestle
1 Tablespoon rose hips, crushed in a mortar and pestle
Pinch of sea salt



Melt the butter, oil and agave nectar in a double boiler over steaming water. Add the rest of the ingredients and whisk until smooth. Pour into flexible mold or pan that you have oiled with more coconut butter and let cool. Pop out the chocolate and cut into pieces. You may need to put the mold into warm water for a minute to loosen the chocolate.

Rosehip Jam

Makes one half pint wide mouth canning jar. Rosehip jam is wonderful way to add a bioavailable source of Vitamin C to your diet to help prevent colds and flu during the winter months. High in antioxidants, help your loved ones stay healthy during the holiday season with this delicious jam.

¾ cup Rosehips
Unsweetened Juice (Apple, Blueberry, Cherry)

Sift through rosehips and remove any seeds or hard pieces. Dispense rosehips into a half pint wide mouth mason jar. Top with juice, making sure the rosehips are completely covered. Stir, lid and store in fridge. The next day, the rosehips will have soaked up the juice and are a jam consistency. Give them a good stir and add more juice if necessary. The jam will last for 2-3 months in the fridge.


Study Time Treat

The perfect snack to stimulate your brain and taste buds! This recipe was adapted from a Rosemary Gladstar recipe

Tahini or other nut butter
Honey, Agave, or other sweetener
1 part powdered Gotu Kola
1 part powdered Siberian Ginseng
½ part powdered Lycium berries
¼ part powdered Rosemary
Cacao Nibs (optional)
Flaked Coconut (optional)
Chopped Almonds (optional)
Raisins (optional)
Carob Powder

Mix together equal parts tahini and honey (or to taste, depending on how sweet you want the end product to be). Add powdered herbs until the mixture is a thick batter or paste. Add any other treats you would like, such as cacao nibs, flaked coconut, chopped almonds or raisins. Add carob powder to thicken mixture into a dough. Roll into small balls, store in the refrigerator and enjoy! The recommended serving size is one ball a day.

Winter Thrive Soup Mix

1 part Astragalus
1 part Reishi
1 part Thyme
1 part Nettles
1/2 part Rosehips
1/2 part Rosemary
1/2 part Oregano
1/2 part Kelp

This mix can be used as a base for soups and stews. Simply add a half-cup of the mix to a half-gallon (64 ounces) of water. Simmer covered for an hour to four hours, strain, and use stock as your soup or stew base. If you don’t have enough time on your hands, fill a large muslin bag with a half-cup of the mix and add straight to your soup or stew. The longer the bag steeps the better. This would be a great soup to make once a week to help strengthen and support your immune system! Remember to never take Astragalus in cases of acute illness.