Hot Cranberry Punch

This hot delicious punch is great for home parties, baby showers, receptions or just by a warm fire with friends. This punch is also great for house-warming parties or the opening of your new business. Also a great way to welcome home buyer to your open-house.

_______________________________

Things You'll Need:

Christmas Brunch

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

• Recipe by Grace Parisi

This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

See our wine pairings below

© Fredrika Stjärne

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

• ACTIVE: 30 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 8
  

• STAFF-FAVORITE

Ingredients

1. 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
2. 1/4 cup extra-virgin olive oil
3. 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
4. 1 large onion, halved and thinly sliced
5. One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
6. 1/2 teaspoon crushed red pepper
7. 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
8. 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
9. 2 tablespoons snipped chives
10. 1 3/4 cups low-sodium chicken broth
11. Salt
12. 8 large eggs
13. Hot sauce, for serving

Directions

1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead

__The recipe can be prepared through Step 4 and refrigerated overnight

___________________________________________________________________________

Blueberry–Sour Cream Coffee Cake

• Recipe by Jonathan King and Jim Stott

• Ingredients

  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 2 sticks (1/2 pound) unsalted butter, softened
  5. 1 1/2 cups granulated sugar
  6. 2 large eggs, at room temperature, lightly beaten
  7. 1 cup sour cream
  8. 1 tablespoon pure vanilla extract
  9. 3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
  10. Confectioners' sugar, for dusting 

  
  
  

  Directions

  1. Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
  2. Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
  3. Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.

  
  
  

Christmas Brunch

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

• Recipe by Grace Parisi

This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

See our wine pairings below

© Fredrika Stjärne

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

• ACTIVE: 30 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 8
  

• STAFF-FAVORITE

Ingredients

1. 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
2. 1/4 cup extra-virgin olive oil
3. 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
4. 1 large onion, halved and thinly sliced
5. One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
6. 1/2 teaspoon crushed red pepper
7. 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
8. 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
9. 2 tablespoons snipped chives
10. 1 3/4 cups low-sodium chicken broth
11. Salt
12. 8 large eggs
13. Hot sauce, for serving

Directions

1. Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
2. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
3. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
4. Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
5. Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead

__The recipe can be prepared through Step 4 and refrigerated overnight

___________________________________________________________________________

Blueberry–Sour Cream Coffee Cake

• Recipe by Jonathan King and Jim Stott

• Ingredients

  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 2 sticks (1/2 pound) unsalted butter, softened
  5. 1 1/2 cups granulated sugar
  6. 2 large eggs, at room temperature, lightly beaten
  7. 1 cup sour cream
  8. 1 tablespoon pure vanilla extract
  9. 3/4 cup blueberry preserves, plus 1 tablespoon melted preserves
  10. Confectioners' sugar, for dusting 

  
  
  

  Directions

  1. Preheat the oven to 350°. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, beat the butter until creamy. Add the granulated sugar and beat until fluffy. Beat in the eggs, sour cream and vanilla. Beat in the dry ingredients just until incorporated.
  2. Spread all but 1/2 cup of the batter into the prepared pan. Using the back of a spoon, make a trough in the batter, all the way around the pan. Mix the 3/4 cup of blueberry preserves with the reserved batter and spoon it into the trough.
  3. Bake the cake for about 1 hour, or until it begins to pull away from the pan and a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, remove the pan and let cool completely. Sift the confectioners' sugar over the cake, drizzle with the melted blueberry preserves and serve.

  
  
  

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Post by Grandson Jordan

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Christmas Wreath for the Birds

This was taken from a wonderful 
Bird Website
A wreath on your front gate says welcome to family and friends and if you make a bird seed wreath, wild birds will also stop by to get a taste of your crafting skills.

I make two types of bird seed wreaths. In late summer and fall I make a "nature's harvest" bird seed wreath.


When nature is brimming with ripening fruits and berries and seed heads are forming on grasses, I collect everything that I would eat if I were a wild bird. In nature, I look for vines of wild grapes and bittersweet, for privet berries on the hedge and seed heads forming on weeds. In my garden I look for sunflowers, zinnias and ornamental grasses going to seed. To learn how to make a bird seed wreath like this one, click here.

When I run out of materials for making my "nature's harvest" bird seed wreaths, I make a bird seed wreath that is perfect for winter. Since this project requires the use of gelatin, temperatures should be close to or below freezing. If you live in an area where winter temperatures stay near 50, you can substitute peanut butter or rendered suet for the gelatin.

Making a bird seed wreath is a messy project that can be a lot of fun for kids.

Christmas Wreath for the Birds

This was taken from a wonderful 
Bird Website
A wreath on your front gate says welcome to family and friends and if you make a bird seed wreath, wild birds will also stop by to get a taste of your crafting skills.

I make two types of bird seed wreaths. In late summer and fall I make a "nature's harvest" bird seed wreath.


When nature is brimming with ripening fruits and berries and seed heads are forming on grasses, I collect everything that I would eat if I were a wild bird. In nature, I look for vines of wild grapes and bittersweet, for privet berries on the hedge and seed heads forming on weeds. In my garden I look for sunflowers, zinnias and ornamental grasses going to seed. To learn how to make a bird seed wreath like this one, click here.

When I run out of materials for making my "nature's harvest" bird seed wreaths, I make a bird seed wreath that is perfect for winter. Since this project requires the use of gelatin, temperatures should be close to or below freezing. If you live in an area where winter temperatures stay near 50, you can substitute peanut butter or rendered suet for the gelatin.

Making a bird seed wreath is a messy project that can be a lot of fun for kids.

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.




It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Rolled Fondant Icing

I have been asked to make and decorate a cake OUCH !!! not my specialty lol. So I have come up with an idea to decorate my cake with Fondant Icing ( cause I am really bad at making icing look nice).
 Then I will just decorate with some flowers , I probably will go see my local Florist and see what he has to offer of simply buy a bouquet from the grocers ,We'll see.
 Anyways here is a recipe for the fondant '

If anyone tries this please comment on your success , I will be sure to do the same and add pictures
.
___________________________________________________________________________
Rolled fondant can be rolled over a large work surface and placed over cakes and fruitcakes and coloured fondant is often shaped to make fondant flowers.

If you're not experienced with working with fondant, experiment with the recipes to see where they lead you.

Making fondant is a little like playing with playdough. Fondant making can be fun and fondant frosting can be a new artform - especially if you are new to it.

If you're planning to make your own wedding cake, both these fondant recipes may come in handy.

1. Fondant Icing Recipe

This Fondant icing is used to glaze petit four frais. It can be flavored and coloured. Knead then flavour and colour as desired, roll out, cut and dip in chocolate or roll and dip in garnishes or in chocolate.
2 c sugar
2/3 c water
1 T glucose (no substitutions)
Prep: Sprinkle a large slab of marble or a large, heavy, smooth surfaced baking sheet with cold water.
Over medium heat, stir very gently sugar, water and glucose in heavy saucepan until the sugar has dissolved. Increase temperature and bring to boil. Cover pot and boil for three minutes.
Remove lid and place in candy thermometer. Continue to boil until the temperature reaches 240°F, soft ball stage. Remove from heat and immediately dip the bottom into cold water to stop cooking.
Pour this hot syrup onto the prepared marble and leave to cool for a couple of minutes. Using a damp metal spatula or metal scraper, lift the edges of the syrup and fold back into the center.
Keep doing this until the mixture turns glossy, and is pale yellow in color. Then use a heavy wooden spoon to work the mixture in a continous figure eight for about 5 to 10 mintues.
Keep doing this action until the mixture turns white, is crumbly and stirring with the spoon is extremely difficult. Moisten hands and knead the fondant for about 5 to 10 minutes, or until the mixture feels moist and is perfectly free of lumps.
Use the metal scraper to lift the fondant if it sticks to the surface. Form the fondant into a ball and place in on a moistened plate. Cover with damp cloth, and leave it in a cool place for 12 hours to ripen.
Dust your work surface with sifted powdered sugar, and place the fondant on that. Press it out flat. If coloring, make slits in the fondant and drop the colouring into those slits. Knead well and use as desired.

2. Rolled Fondant Recipe

Rolled fondant is the fondant that can be rolled over a large work surface and placed over cakes and fruitcakes. It can be shaped and can be coloured.
1 1/2 t plain gelatin
1/8 c water
4 c powdered sugar
1/4 c light corn syrup
1 1/2 t glycerine
Vegetable oil, for oiling hands and spatula
Sprinkle gelatin over water in small saucepan. Let sit for 5 minutes, then over low heat stirring frequently, stir to dissolve gelatin. Cover saucepan to keep warm.
Place the sugar in a large bowl and make a well in the center. Add corn syrup and glycerine; do not mix in. Pour the warmed, dissolved gelatin into the well over the top and mix in with a lightly oiled rubber spatula or wooden spoon.
Mix until the dough is too stiff to stir. Because the dough will be very sticky, oil hands with a small amount of oil. Knead dough until of the sugar is incorporated.
Transfer to a lightly oiled surface and continue to knead until smooth and satiny. This will be the texture of clay. If the fondant is too dry, add in a few drops of water and if it is too dry, add in a bit of powdered sugar.
Shape the fondant into a ball, flatten slightly and wrap well in plastic wrap. Let rest for 20 minutes before rolling and using.

Related articles

• A Couple of Cake Decorating Ideas (notecook.com)
• How to Apply Edible Cake Art (plentyonyourplate.com)
• Every inside joke should be wrapped in fondant for your birthday. (ask.metafilter.com)
• 
  There are a lot of ways to decorating wedding cakes. What this page is about is decorating your wedding cake with fresh flowers.
  The type of fresh flowers that can be used to decorate your wedding cake are :
• roses
• pansies
• petunias
• easter lilies
• tiger lilies
• daisies
• orchids, etc.

But make sure that these flowers are not sprayed with pesticides. Or else you can't eat them. People have the tendency to believe that whatever is served on plates, they are eatable.
That's why it is also a good idea to use edible flowers. Edible flowers are like carnations, chrysanthemums, dandelions, fuchsias, gardenias, gladiolus, hibiscus, jasmine, lavender, pansies, marigold, lilac, primrose, violet, etc.




It is also a good idea to match the flowers of your bouquet to the flowers for your wedding cake decoration. That way, everything seems to be in-theme.
But, how do you decorate the cake using fresh flowers?
Good question.
There are several ways to decorate the cake.

• the easiest way is to sprinkle flower petals all over the cake.

• have the cake tier made of flowers.

• place a bouquet of flowers on top of each tier.

• place a cascade of flowers on the top tier and have the flowers flowing down to the bottom tiers.

• place flowers on the side of each tier, surrounding the cake.

Depending on your preference, you can choose how you want to decorate your wedding cake.
If you do not prefer fresh flowers, here are other alternatives to decorating wedding cakes with flowers:

• use gumpaste to make the flowers. Gumpaste is like candy clay, can be shaped into flowers. When it dries up, it is strong and holds into place.

• use marzipan to make the flowers.

• use fondant to make the flowers.

• still use fresh flowers but have them sugared. Basically, you just paint the fresh flowers with egg whites and sprinkle with fine sugar.

•  

Where to get your Herbs?

Image via Wikipedia

Just a few days ago I was asked where can to find all the products I post about here , Well the best I can say is your local Health Food Store, if you are lucky enough to have one near you if not , there are many good suppliers on the internet.You can also find what you are looking for in the shopping tab above, either with Ritchers or Mountain Rose Herbs.

But you know many of the posts I add here are also made with herbs you can find at your grocers .

 This is not meant to be complicated , in fact it's all about living simply.

As Christmas is almost here I know we are all very busy I know I am , So I would like to Wish everyone a

Great Great Holiday Season.

I may not be posting as much as I usually do for the next few weeks .

 But I will be back full time in January

 Again Happy Holidays

Debbie

Where to get your Herbs?

Image via Wikipedia

Just a few days ago I was asked where can to find all the products I post about here , Well the best I can say is your local Health Food Store, if you are lucky enough to have one near you if not , there are many good suppliers on the internet.You can also find what you are looking for in the shopping tab above, either with Ritchers or Mountain Rose Herbs.

But you know many of the posts I add here are also made with herbs you can find at your grocers .

 This is not meant to be complicated , in fact it's all about living simply.

As Christmas is almost here I know we are all very busy I know I am , So I would like to Wish everyone a

Great Great Holiday Season.

I may not be posting as much as I usually do for the next few weeks .

 But I will be back full time in January

 Again Happy Holidays

Debbie

Natural Diet Aids

Chickweed

By an eHow Contributor
One of the fastest-growing areas of the health and fitness industry involves the use of herbs. Herbs from around the world can be used to ease cravings, provide vital minerals to aid digestion and support dozens of other actions to help you with overeating. You need to use herbs responsibly with a sound diet plan to decrease food cravings.

Add Herbs to Your New Diet

Consult with an acupuncturist to determine potential Chinese herbs that can help you deal with overeating. You can use a light amount of acupuncture and prescribed herbs authorized by the practitioner to suppress your appetite.



Purchase some chickweed from an organic food store to help you with overeating. Chickweed helps burn fat and increase the efficiency of your endocrine system when used in small doses



Apply lemon balm to foods and drinks allowed in your dietary plan to help you stop overeating. Lemon balm is a plant that is a natural anti-bacterial agent as well as an aid for glandular functions. You can also use lemon balm brewed as a tea to calm yourself, which can help you prevent comfort eating.



Sprinkle in bits of stevia when making tea or other healthy drinks to help you deal with overeating. Stevia is an herb that acts as a natural sweetener without the chemical basis of artificial sweeteners.

Related articles

• Homemade Food Gifts: Dried Herbs (frugalrecipes.wordpress.com)
• The Many Uses of Lemon Balm (brighthub.com)
• Herbal and Homeopathic Remedies for Treating Viruses (brighthub.com)
• Make Money Growing Herbs (glenns-garden.com)
• Healthy and Safe Herbs for Birds: (brighthub.com)

Natural Diet Aids

Chickweed

By an eHow Contributor
One of the fastest-growing areas of the health and fitness industry involves the use of herbs. Herbs from around the world can be used to ease cravings, provide vital minerals to aid digestion and support dozens of other actions to help you with overeating. You need to use herbs responsibly with a sound diet plan to decrease food cravings.

Add Herbs to Your New Diet

Consult with an acupuncturist to determine potential Chinese herbs that can help you deal with overeating. You can use a light amount of acupuncture and prescribed herbs authorized by the practitioner to suppress your appetite.



Purchase some chickweed from an organic food store to help you with overeating. Chickweed helps burn fat and increase the efficiency of your endocrine system when used in small doses



Apply lemon balm to foods and drinks allowed in your dietary plan to help you stop overeating. Lemon balm is a plant that is a natural anti-bacterial agent as well as an aid for glandular functions. You can also use lemon balm brewed as a tea to calm yourself, which can help you prevent comfort eating.



Sprinkle in bits of stevia when making tea or other healthy drinks to help you deal with overeating. Stevia is an herb that acts as a natural sweetener without the chemical basis of artificial sweeteners.

Related articles

• Homemade Food Gifts: Dried Herbs (frugalrecipes.wordpress.com)
• The Many Uses of Lemon Balm (brighthub.com)
• Herbal and Homeopathic Remedies for Treating Viruses (brighthub.com)
• Make Money Growing Herbs (glenns-garden.com)
• Healthy and Safe Herbs for Birds: (brighthub.com)

Body & Soul: Chocolate Spa Treatments

 This recipe was found in The Herb Companion Newsletter

Makes 6 ounces
Invigorate your feet at the end of a tough day with this rich and minty scrub.  The raw sugar scrub will smooth and cleanse, while the cocoa butter makes your feet super soft. Peppermint oil is a well-known energizer. Use this scrub anytime your feet—and spirits—need a lift.

• 2 tablespoons cocoa butter, grated
• 2 tablespoons almond oil
• ½ cup raw sugar
• 4-5 drops peppermint essential oil
1. Gently heat cocoa butter and almond oil until cocoa butter melts; stir well.

2. Add sugar and peppermint oil and mix.

3. Massage into clean feet and rinse with warm water. If your feet are extremely dry, massage in a bit more cocoa butter and cover your feet with clean cotton socks for 15 to 20 minutes.


Read more: http://www.herbcompanion.com/body-care/body-soul-cocoa-mint-foot-scrub.aspx#ixzz1761tiFvK

Related articles

• Create Your Own Spa at Home (beauty-treatments.suite101.com)

Body & Soul: Chocolate Spa Treatments

 This recipe was found in The Herb Companion Newsletter

Makes 6 ounces
Invigorate your feet at the end of a tough day with this rich and minty scrub.  The raw sugar scrub will smooth and cleanse, while the cocoa butter makes your feet super soft. Peppermint oil is a well-known energizer. Use this scrub anytime your feet—and spirits—need a lift.

• 2 tablespoons cocoa butter, grated
• 2 tablespoons almond oil
• ½ cup raw sugar
• 4-5 drops peppermint essential oil
1. Gently heat cocoa butter and almond oil until cocoa butter melts; stir well.

2. Add sugar and peppermint oil and mix.

3. Massage into clean feet and rinse with warm water. If your feet are extremely dry, massage in a bit more cocoa butter and cover your feet with clean cotton socks for 15 to 20 minutes.


Read more: http://www.herbcompanion.com/body-care/body-soul-cocoa-mint-foot-scrub.aspx#ixzz1761tiFvK

Related articles

• Create Your Own Spa at Home (beauty-treatments.suite101.com)

Slow Cooker BAKED APPLES

BAKED APPLES (CROCKPOT)
* 6 lg. cooking apples
* 3/4 c. orange juice
* 2 tsp. grated orange rind
* 1 tsp. lemon rind grated
* 3/4 c. rose wine
* 1/4 tsp. cinnamon
* 1/2 c. brown sugar
* Whipped cream
Remove core from apples and place in slow cooker/Crock Pot. Mix together all other
ingredients except whipped cream. Pour over apples. Cover pot and cook on low for
about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream.