There is nothing like listening to the grandmothers of the mountains. They know good stuff. They know everything from how to cure a colicy infant to how to put a stopper in death.
Today we share a few I’ve heard of late.
Prevent Infections: Eucalyptus Oil- The oil from this Australian evergreen potent as a antibacterial and antiviral compound. It can reduce skin irritation and prevent infection. Medical Reports even say it can cut healing time by half. In fact it destroys drug resistant bacteria even the dangerous staph infections.
Suggestion: Dilute 2 drops if the oil in 1 teaspoon of unpasturized honey (another wound healer), then dab onto cuts twice daily for three days.
Banish Blisters: Witch Hazel-I use this natural product as a facial astringent. It is also good for blisters. Research shows it promotes healing, and eases the tenderness of blistered skin.
Suggestion: Apply with cotton and cover with a bandage. Leave it for 5-10 minutes twice daily until the blister dries up.
The Queen Cronista
I have missed being here with those who tune in and even those who don’t. This year has been full of Hurdles for both the Crones. Physical maladies, weather, technical issues the list goes on and on. However, I am a firm believer that the Universe provides a positive solution for each Hurdle and set things right back on the course intended if we just keep our Intentions and Attentions focused on the right path.
After a week in the hospital, having some of the most radical drugs available pushed through my veins until they all collapsed, I am back at work. The sky is blue, my students are wonderful, and healing is just a little more time to be spent on mind over matter.
There is no physical challenge that cannot be overcome by meditation, prayer, and strong intention placed on the perfectly healed body. That alone puts a smile on ones face and bounce back in you step. Never, ever give up divas….until it’s time to change dimensions.
Well, spring sprung, and sprung back, here in the hills. I am fighting a bad croneista cold. However, I figured out the best way to refuse the gifts of a cold is to be happy and ignore it. I feel it resisting the happiness, but I got up….took my pomegranate juice with raw apple cider vinegar, elderberry extract (a natural antibiotic), 3000 Mg of vitamin C and olive leaf extract and smiled all the way to breakfast at the CB. I keep smiling and pissing off my cold. I truly belive I’ll keep it at bay.
I was on facetime with my 6 year old great niece last night, who was coming down with the same thing. She told me it was impacting all of her Barbietown. She has decided we must do one hour of virtual slumber party each night before she goes to bed. It’s amazing how good cookies baked in a Barbietown oven taste when handed to you through the virtual screen of an Ipad. I’m certain the Barbietown cookies, popcorn, and cupcakes she made me and handed me over the Ipad were some of the best medicine I could have taken. I just took the rest of the herbal “stuff” this morning because she wasn’t awake yet to make me a healing Barbietown Breakfast!
At any rate, I find if I face these “poopie” life challnges with a smile and good humor, I don’t suffer nearly as much. I highly recommend a virtual sleep over or virtual breakfast with your favorite munchkin on facetime and see how much better you will feel. Try it!
Spring has finally sprung. I see daffodils, red buds, fluffy white pear trees that look like snow cones! I see the mircle of the Universe’s creation all around us. Stop and appreciate it! Meditate under a blossoming tree, take a nature walk in some quite (safe) wood, walk a pet a few extra steps today. Remember, this glorious day only comes once in a lifetime. There may be no tomorrows. Enjoy the NOW!
Quinoa Crust Pizza
Oven 375° Serves 6
1 1/4 cups Quinoa flour OR grains cooked and drained grain
1/3 cup butter at room temperature
2 tablespoons water, or as needed
Mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. Press dough into prepared pizza pan to form a crust. Bake at 375° for 10 minutes or until brown.
2 Tbs. Butter
2 tsp. Minced Garlic
½ Cup Mushrooms
½ Cup Onions
½ Cup Spinach
½ Cup Crumbled Feta Cheese
1 Pt Grape Tomatoes Halved
2 Tbs. Flat Leaf Parsley Chopped
In a large sauce pan melt butter and saute all of the above ingredients until blended. Add Feta Cheese and ½ Cup of the mixture below last. Combine and spread onto partially baked quinoa crust.
½ Cup Asiago Shredded
½ Cup Parmesan Cheese Shredded
½ Cup Pepper Jack or Plain Jack Cheese Shredded
½ Cup Mozzarella Shredded
Once combined place ½ cup of cheeses in the vegetable mixture. Sprinkle remaining cheese mix onto pizza and bake 375° until the cheeses on top are brown and bubbly (Appx 10-15 Minutes).
makes 16 servings 447 Cals
2 cups heavy whipping cream (or 1 small tub cool whip extra creamy)
2 cups white sugar
1 pound mascarpone cheese
2 cups brewed espresso, chilled
1 cup of Bailey’s Irish Cream or Baily’s Irish Cream Creamer(Optional)
50 ladyfinger cookies, or more if needed
Prep 20 m Ready In 1 d 20 m
- Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
- Pour espresso and Baily’s Irish Cream into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13×9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfinger.
Previously Posted on December 16, 2015 by CroneUno
Two Quick Appetizers for any party…….Spring is upon us and this is a timely spring/summer treat.
SMOKED SALMON DIP
2 Pkgs 4 oz Smoked Salmon
2 Pkgs 8 OZ. Cream Cheese
½ lg Lemon Juiced & Zested
8 Sm Green Onions Diced
½ tsp Hot Sauce (to taste)
Shred Salmon and mash into cream cheese. Add other ingredients and mix thoroughly.
BABA GHANOUSH (Mediterranean Eggplant Dip)
2 large eggplant
2 tablespoons tahini sauce
5 cloves garlic, minced
1 lemon, juiced
1/2 teaspoon red pepper flakes (optional)
1/2 Kosher Salt to taste
2 tablespoon olive oil, or to taste
1 pinch dried parsley flakes, for garnish
Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
Cut the eggplant in half and place into an oiled baking dish.
Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Serve with a bowl of pita chips, pita bread or crostini