Recipes : Edible
Damiana Chocolate Love Liqueur | Elder Berry Syrup | Hawthorne Cacao Elixir | Heart Love Honey Recipe | Herb Infused Barbeque Honey Glaze | Herbal Gomasio | Hot Chocolate of Love Recipe | Raw Chocolate | Root Beer Syrup | 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 dried Damiana leaf
2 cups vodka or brandy
1.5 cups spring water
1 cup honey
1 Vanilla bean, chopped
- Add the Damiana and alcohol to a glass jar with a lid. 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 damiana infused 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.
1 cup Elderberries (4oz net wt)
4 cups water
1 cup Honey
Combine berries and water in a saucepan. Bring it up to a boil and then turn heat down to a simmer. Simmer until the mixture for approximately 30 minutes or until it looks like the volume is reduced by half. Strain the elder berries out. Combine the leftover elderberry infused 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)
1 heavy tablespoon Hawthorne berries
½ teaspoon dried Ginger root
½ teaspoon Cinnamon chips
1 Anise Star
1-2 Cardamom pods
Pinch of Orange peel (if desired)
¼ cup Cacao tincture (optional)
Combine the herbal ingredients in 2 cups of water. Cover and gently 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. Strain your Hawthorn 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.
Heart Love Honey Recipe
This combination of herbs & spices is blended to help replenish the creative forces of the heart when feeling burned out or depleted. Take by the spoonful, add to your favorite herbal tea blend or drizzle over berries.
8 oz of raw, local Honey
2 Tablespoons Hawthorn berries
2 Tablespoons dried Rose petals
1 teaspoon Cinnamon chips
1 Vanilla bean, chopped
zest from 1 organic Orange
6 drops Aloe Vera flower essence (optional)
Add all ingredients (except the flower essence) together in a small saucepan on the stove or a crockpot on low. Gently warm to infuse the herbs into the honey for 30 minutes–1 hour. Do not boil! After allotted time, remove honey infusion from the heat and strain through a fine mesh kitchen strainer. Mix in drops of Aloe Vera flower essence. Store in a glass jar and take by the spoonful to strengthen and revitalize the heart.
This glaze can be used on chicken, pork or veggies. It is so delicious and the herbs help to tenderize meat while adding a delicious flavor! adapted from The Herbal Kitchen by Kami McBride
1 cup honey
2 Tablespoons dried Ginger
1 Tablespoon dried Rosemary
2 teaspoons dried Thyme
Put honey into a sterilized jar. Place the jar into a double boiler over low heat. Gently heat for 10-15 minutes or until honey is runny. Mix in dried herbs and stir well. Allow honey to infuse for 1-2 hours on LOW heat (we like to use a crockpot with water for the double boiler and keep it on the warm setting). Keep an eye on honey to make sure it never boils. Remove infused honey from the double boiler. Strain through cheesecloth or a fine mesh metal strainer. Bottle in a decorative jar and label! Pair with a new set of grill tools to make this a great summertime grilling gift.
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 in a mortar and pestle or coffee grinder just until the seeds are broken and the herbs are in smaller pieces. Store the mixture on your table and use it often!
A tried and true shop favorite, this blend of arousing and vitality raising herb powders can be mixed into hot water or milk, sweetened to taste and enjoyed like your favorite hot chocolate. Top with whipped coconut cream for a truly decadent treat.
2 ounces (10 Tablespoons) Roasted Cacao powder
.40 ounces (2 Tablespoons) Ashwagandha powder
.70 ounces (3 Tablespoons) Maca powder
.35 ounces (1.5-2 Tablespoons) Eleuthero powder
.20 ounces (2 teaspoons) Cassia Cinnamon powder
In a mixing bowl, thoroughly mix powders together. Pour into an airtight, glass container. This recipe will keep fresh for 6-8 months if stored in an airtight container, away from direct sunlight
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, Maple Syrup or Honey
½ cup Cacao powder raw or roasted
1 Tablespoons Cacao nibs, crushed in a mortar and pestle
1 Tablespoon Rosehips, crushed in a mortar and pestle
Pinch of sea salt
Melt the Cocoa Butter, Coconut oil and Agave Nectar in a double boiler over steaming water. Add the rest of the ingredients and whisk until smooth. Pour into a flexible mold or pan that you have oiled with more coconut oil 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.
Root Beer Syrup
This syrup can be added to soda water to recreate an herbal version of Root Beer or added on top of vanilla ice cream for a summertime herbal treat! Recipe by Amber Graziano, CCH
3 cups water
2 Tablespoons Sassafras bark
2 teaspoons Indian Sarsaparilla root
2 teaspoons Burdock root
2 teaspoons Licorice root
1 teaspoon Cassia Cinnamon chips
1 teaspoon Ginger root, cut
1 teaspoon Spearmint leaf
1 Vanilla Bean
½ cup Sugar
Add all the herbs in a small saucepan with 3 cups of water. Place on stovetop on low heat. Gently simmer for 30-45 minutes. Take off heat and strain through a fine mesh strainer. Add ½ cup sugar. Place back on the stovetop on low heat. Gently stir until sugar is melted.
To make into a refreshing Root Beer Beverage, fill a glass with ice, add soda water, then add 2-4 Tablespoons of Root Beer Syrup, mix and enjoy!
Rosehip jam is a wonderful way to add a bioavailable source of Vitamin C to your diet to boost immunity during the winter months. High in antioxidants, help your loved ones stay healthy during the holiday season with this delicious jam. Makes approximately 16 oz.
¾ cup Rosehips, cut & sifted
1 cup unsweetened juice (Apple, Blueberry, Cherry)
Pour Rosehips into a half pint wide mouth mason jar. Top with juice, making sure the Rosehips are completely covered. Stir, lid and store in the 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 (Brahmi)
1 part powdered Eleuthero root
½ part powdered Lycium (Goji) berries
¼ part powdered Rosemary
Cacao Nibs (optional)
Flaked Coconut (optional)
Chopped Almonds (optional)
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
½ cup Astragalus root, cut
½ cup Reishi mushroom, slices
½ cup Thyme leaf
½ cup Nettle leaf
¼ cup Rosehips, cut/sifted
¼ cup Rosemary
¼ cup Oregano
¼ cup Kelp pieces
Mix herbs together in a medium size bowl and store in a glass jar or airtight container. 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 1-4 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.