CHRISTMAS HERBAL HOME

Christmas is a great time to use herbs throughout the house!  This book, An Herbal Christmas, and an earlier post on an Herbal Christmas will give you lots of ideas. 

Here are a few more ideas with instructions scattered through a narrative of a special Christmas herbal home that can be used as a great way to exchange gifts during the holiday – simply pass wrapped gifts to the right or left as the terms are used to determine who gets your gift!!

            Anticipation is high as we approach this special home during the holidays.  Right when we enter, we are met with the unmistakable fragrance of simmering spices in a TWELVE HERB YULE BLEND. 

TWELVE-HERB YULE BLEND
1c rose hips
1/2c cinnamon chips
1/2c allspice berries
1/2c ginger root
1/2c caraway seeds
1/4c rosemary leaves
1/4c lemon peel (one lemon)
1/4c orange peel (one orange)
2Tbs whole cloves
4 broken star anise pods
1 handful of bay leaves

           Combine all the ingredients and place in a jar or sachet for gift giving during the holidays.  May also be used as a simmering potpourri in muslin bags that are added to a pan of boiling water on the stove.

Then as we turn left and enter the heart of the home the real explosion of the senses begins.  In the fireplace is a YULE LOG and to the left of the fireplace is a basket full of bunches of herbs waiting to be placed on the dying embers. Across the mantelpiece is a BAY & FRUIT SWAG and garlands of suspended bunches of herbs are at the windows to the left and right of the fireplace.

BAY & FRUIT SWAG
1 lb Bay Leaves
4 Dried Apple Slices
6 Dried Orange Slices
5 - 3” Cinnamon Sticks
36” Wire
Red & Green Raffia
               Bend 1” loop at one end of 36” of wire.  Add 6” of bay leaves then two dried oranges, 6” of bay leaves then two dried apples, 6” of bay leaves then two dried oranges, 6” of bay leaves then two dried apples, 6” of bay leaves then two dried oranges and 6” of bay leaves.  Bend 1” loop at the end.  Go back and separate the fruit slices and tie a cinnamon stick onto the wire between them using red with the oranges and green with the apples, but both red & green in a bow between the center orange slices.  Tie a red and green raffia bow at each end.  Swag over a door or window especially in the kitchen or just lay across a mantle or shelf.  Merry Christmas!!!
Dried Apples & Oranges: Slice apples ¼ inch thick, leaving the core.  Soak the apple slices for 20 minutes covered in a mixture of 2c lemon juice and 3Tbs salt, then remove and pat dry with paper towels.  Cut each orange crosswise into 1/4 inch slices and discard ends.  Place both soaked apple slices and orange slices on wire racks on cookie sheets in a 150 degree oven for 6hrs until yet pliable.  If they start to curl, turn them over.

Across the room, right in front of the bay window is a large tree decorated with SPICE ORNAMENTS including cinnamon stars, plus decorated pinecones and herbal tussie mussies.  To the right, as we enter the kitchen there is a BAY LEAF KISSING BALL!  The adventure continues as we notice a culinary herb wreath representing the bounty of what’s left of this year’s harvest surrounding the punch bowl. 

BAY LEAF KISSING BALL: Form loop at one end of 2- 12” wires.  Add bay leaves to one wire until completely filled.  Bend into wreath shape and attach wire end to loop.  Add bay leaves to second wire until completely filled.  Bend into wreath shape around the first wreath and attach wire end to loop.  Add rosemary symbolizing rememberance, lavender symbolizing devotion and thyme symbolizing courage with pepperberries to the top of the ball with wire and add mistletoe symbolizing good fortune to the bottom with red ribbons or raffia.   

Finally we enter our destination - the dining room – with a huge table set for our holiday feast.  An HERBAL ADVENT WREATH is the centerpiece on the table and is surrounded by CLOVE POMANDERS to the left and right. 

CLOVE POMANDERS
Oranges, lemons, limes
Whole Cloves
Mixture of ground spices: cinnamon, cloves, ginger, allspice & nutmeg
               Place cloves into orange, lemon or lime in desired pattern remembering to keep them as close together as possible.  Roll in spice mixture.  Allow to completely dry out in a warm, dry area to prevent mold.  When dry they may be wrapped with ribbon.

Our individual places are marked with name cards decorated with herbs and berries plus a MANGER HERB SACHET favor right above our plate.  At each place setting there is also a napkin to the left of the fork tied with ribbon holding a sprig of fresh rosemary. 

MANGER HERB SACHET
Pennyroyal for virtue
Thyme for bravery
Lavender for devotion
Gold (tansy or yarrow) for kings
Frankincense for God
Myrrh for Man
Chamomile for energy in adversity
Rosemary for remembrance
               Combine all herbs and spices and place in sachets.  Can be used to scent the nativity or some herbs can be removed and sprinkled in the manger.

Right then, as I think nothing can be more perfect, out comes the turkey on special see-through platters revealing a design of herbs and flowers pressed right between the two dishes.  A great way to impress your guests. right????

“For a child will be born to us, a son will be given to us;
And the government will rest on His shoulders;
And His name will be called Wonderful Counselor,
Mighty God, Eternal Father, Prince of Peace.”
Isaiah 9:6

INFUSED OILS

Making infused oils at home for yourself or to bless others is simple, but there are some safety concerns to prevent serious health hazards.  Always refrigerate oils because they create the ideal conditions for botulism, especially when using fresh ingredients, plus use them within a week.  It is best to make a small amount at a time and refrigerate overnight to blend flavors, then allow to come to room temperature before use.  Another option, especially when blessing others, is to give a bottle of oil plus your “special blend” of mixed dry ingredients in a gift bag with instructions to combine and refrigerate!

Infused oils can be used in a multitude of ways to add flavor to many types of meals, but should not be used for deep frying as the leftover particles will burn.  Here are a few favorite ways to use infused oils:

• Drizzle over fresh tomatoes
• Toss with pasta
• Brush on meats and vegetables when grilling
• Use to make salad dressings or vinaigrettes
• Use as a dip with chunks of great artisan bread
• Drizzling over soups
• Use as a marinade

INSTRUCTIONS:

First select a neutrally flavored oil such as sunflower, canola, safflower, peanut, avocado or a light olive oil, although it tends to go rancid more quickly.  Also select glass bottles with tight-fitting caps, rubber stoppers or corks and wash them with soap and hot water.  Allow them to dry overnight so that all the water evaporates.

There are two methods you can use to infuse the oil.  The best method depends on your ingredients:

• Cold-Infusion – works best with fresh soft ingredients like most herbs or very small ingredients such as peppercorns.  Pulverize the ingredients then mix well with oil and immediately strain out the solids and bottle.  Use immediately or refrigerate for 1 week.
• Heated-Infusion – use with sturdier ingredients like woody herbs, plus dried or preserved ingredients.  Slowly and gently warm the oil no higher than 150˚ so you don’t change the oils flavor profile.  Add ingredients and let steep in a covered container until cool, then strain out ingredients and re-bottle.  Use immediately or refrigerate for 1 week.

Using herbs, spices and aromatics or a combination, you can make your oil as simple or complex as you like.  You will need about 2Tbs of flavoring (depending on pungency) per cup of oil.  Here are some suggestions:

• Infusing Oil with Herbs – fresh herbs have purer flavor and will give your oil a more vibrant color, but you must thoroughly wash and dry them before getting started. To prevent any cloudiness, be sure to strain the mixture without pressing on the solids. For oil infused with woody herbs, simply remove the herbs from the oil before straining—but be aware that if you put herbs into the bottle with the cooled oil for a pretty presentation, it will result in slightly cloudier oil.  Fresh basil, bay, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme may be used to flavor oils.

Mixed Herb Oil
1/4c fresh basil
1/4c fresh oregano
1/4c fresh thyme
1/4c fresh parsley
2c light olive oil

               Combine all ingredients in a food processor or blender and process until well mixed.  Strain out herbs and use immediately or refrigerate for 1 week.

• Infusing Oil with Spices – use either whole spices or grind at home for freshest flavors.  Heat the oil with the spices for 5 minutes, then remove from heat and allow to cool completely before straining and bottling.  Oil infused with only spices can be stored in a cool, dark place for 1 month.  Cloves, star anise, cardamom seeds, mustard seeds, red pepper flakes, coriander, cumin, fennel seeds, peppercorns, caraway, and cinnamon may be used to flavor oils. 

Cinnamon Oil
2c oil
1/2c chipped cinnamon

               Heat oil and cinnamon and simmer for about 3 minutes.  Strain through a fine-mesh strainer lined with a coffee filter into a sterilized airtight jar or bottle. Store in a cool, dark place for 1 month.

• Infusing Oil with Aromatics – garlic, onion and other aromatic vegetables can be infused in oil, but there is a higher risk for botulism, so using immediately is recommended.  Thoroughly wash and dry then optionally roast aromatics at 350° for 15 mins or until golden.  Add to oil and heat for 5 minutes, remove and cool completely before bottling.  Aromatic to try include garlic, onion, lemongrass, scallion, shallots and ginger.

Roasted Garlic Oil
6 cloves of garlic
1c olive oil

               Place garlic cloves coated in 1Tbs oil in oven-proof dish and roast at 350° until garlic is just golden, about 15 minutes. Add remaining oil and cool. Transfer oil and garlic to jar, then refrigerator up to 1 week. (keep garlic in oil to increase flavor, but use only oil in recipes).

• Infused Oil Blends – mix and match for unique blends and infuse combinations together or if necessary based on ingredients in stages.  Try your favorite spices, herbs, aromatics and/or citrus.  Some blends to try include rosemary and orange; cilantro, dried red pepper flakes, lime, and onion; star anise, lemongrass, and blood orange.

Lemon Thyme Oil
3c light olive oil
½c fresh packed thyme
1tsp lemon zest
1tsp cracked black pepper

               Heat oil then add clean, dry herbs, zest and pepper and set aside until cool.  Once cool, pour oil through a wire-mesh strainer, discarding solids. Bottle and store in refrigerator for 1 week. Discard after 1 week.

“A generous man will prosper;
he who refreshes others will himself be refreshed.”
Proverbs 11:25

HERB RUBS

Herb rubs are blends of herbs, spices, salt, sugar, and other ingredients that are worked into meats before grilling or broiling to add additional flavor, color, and texture plus in some cases, tenderize the meat. Rubs should be worked into the meats completely at least an hour before cooking to let the meats absorb the flavors.

Herb rubs are classified as either dry rubs or wet rubs:

DRY RUBS

Dry rubs are combinations of dry herbs and dry spices.  They are either sprinkled on or rubbed into the meat and create a crusty layer on the outside that locks the juices inside.  Dry rubs can be made ahead and stored in an airtight container for use, just make sure to combine the ingredients well.

WET RUBS

Wet rubs are a blend of dry herbs and dry spices with a liquid such as oil, honey, liquor, citrus juice, mustard or sauce.  The combination makes a paste, which is rubbed on the meat to add moisture and seal in flavor at the same time.  They are perfect for meats that are cooked at a lower heat for a longer period of time.

CHICKEN HERB RUBS

Rotisserie Chicken Rub
2tsp paprika
1tsp salt
1tsp onion powder
1tsp thyme   
1tsp savory
½tsp garlic powder
¼tsp cayenne pepper
¼tsp pepper

Spicy Chicken Rub
1/4c brown sugar
2Tbs paprika
1Tbs salt
2tsp coriander
2tsp garlic powder
2tsp onion powder
1tsp pepper
1tsp basil                  
1tsp parsley
1tsp celery seed
1/2tsp chili powder

Jerk Chicken Rub
1 finely chopped onion
4 finely ground hot peppers
1/2c finely chopped scallion
2tsp ground thyme
2tsp salt
1tsp black pepper
1tsp allspice
1/2tsp ground cinnamon
1/4tsp ground nutmeg
            Mix together all the ingredients to make a paste.  Store leftovers in the refrigerator in a tightly closed jar for about a month.

BEEF HERB RUBS

Steak Rub
1Tbs dried marjoram
1Tbs dried basil
2tsp garlic powder
2tsp dried thyme
1tsp dried rosemary
1/2tsp dried oregano

Marinade Steak Rub
1/4c Steak Rub
1/4c brown sugar
3Tbs balsamic vinegar
2Tbs minced garlic
2Tbs paprika
1Tbs black pepper
1/4Tbs white pepper
1/4Tbs cayenne pepper
1tsp sea salt
            Combine all ingredients, add olive till the mixture is a "slushy" consistency. Marinate steaks in mixture for approximately 30 minutes.

Beef Barbecue Rub
2Tbs paprika
1Tbs chili powder
1tsp ground coriander
1tsp ground cumin
1tsp sugar
1tsp salt
1/2tsp curry powder
1/2tsp dry mustard
1/2tsp black pepper
1/2tsp dried thyme
1/2tsp cayenne pepper

PORK HERB RUBS

Pork Rub
1/4c paprika
1Tbs dried oregano
1Tbs dried thyme
2Tbs onion powder
2Tbs salt
2Tbs ground black pepper
3Tbs garlic powder

Rib Rub Plus
4Tbs salt
2Tbs garlic powder
2Tbs onion powder
2Tbs paprika
1tsp ground thyme
1tsp ground sage
1tsp ground bay leaf
1tsp celery seed
1tsp black pepper
            Use 1/3 of mixture on ribs, rub in well, marinate in fridge for 1-5 hours. Use  remaining mixture to make a basting sauce with 1c of water, 1c of vinegar, ¼c of Worcestershire sauce, ¼c of oil, and juice of one lemon brought to a boil.

BBQ Pork Rub
3Tbs brown sugar
2Tbs paprika
1Tbs sea salt
1Tbs ground black pepper
2tsp garlic powder
2tsp onion powder
½tsp cayenne          

ADDITIONAL HERB RUBS

Zippy Lemon Pepper Rub
3 finely minced garlic cloves
2Tbs lemon pepper seasoning
1Tbs lemon juice
1Tbs basil
1Tbs sea salt
1Tbsfresh black pepper      

Smoky Coffee BBQ Spice Rub
2Tbs ground coffee
2Tbs sugar
1Tbs smoked paprika
2tsp coarse sea salt
2tsp granulated garlic
2tsp onion flakes
2tsp fresh orange peel

Roasted Garlic Rub
1/2c roasted minced garlic
1Tbs salt
1Tbs dried rosemary
1Tbs lemon zest
1Tbs coriander seeds, ground and toasted
2tsp mustard powder
2tsp dried thyme
1/2tsp black pepper

Cocoa Spice Rub
4 1/2Tbs ground cinnamon
4Tbs sea salt
3 1/2Tbs unsweetened cocoa
1Tbs toasted and ground white peppercorns
1Tbs toasted and ground coriander
2tsp ground nutmeg
1tsp ground cloves

“Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers.”
Galatians 6:9-10

FRANKINCENSE and MYRRH

In the ancient world, gold, frankincense and myrrh were used as currency and were the three most precious things known to man.  Frankincense and myrrh were the most important ancient fragrances.  Both frankincense and myrrh are saps or resins from plants that are native to Africa & Arabia and came as imports along well established incense routes to the Mediterranean and on throughout Europe.  Both are mentioned numerous times in the Bible and were used primarily to make holy incense to burn in the temple, but they were also included in the gifts the Magi brought to Jesus Christ to celebrate his birth.

Frankincense (Boswellia thurifera), also known as olibanum,  is a fragrant shrub with compound leaves of numerous small leaflets , a twiggy habit and greenish white flowers tipped with pink and have a star-like appearance, which grows in barren soil on rocky hillsides and ravines.  It’s  gummy resin is extracted by making an incision in the bark allowing the droplets to ooze out and form “tears” or small pebbles which are scraped off when dried.  This costly and fragrant white or pale yellow resin is usually burned on charcoal and emits a sweet aromatic smoke, but was also used to make holy ointments.  It was used in all ancient civilizations as medicine having anti-infectious, antiseptic, and sedative properties as well used as a perfume.  Egyptians used frankincense in many daily activities such as fumigation of homes, embalming, and scenting linens with the smoke.  In addition, Egyptian women used charred Frankincense, kohl, to paint their eyelids.

Myrrh (Commiphora myrrha) is a thorny tree which grows 30 feet tall with knotted branches, musty smelling leaves and white flowers which is native to Arabia, Ethiopia and most of northern Africa.  The resin obtained by making cuts in the bark is a yellowish fluid which hardens and changes to dark red-brown or even black “tears “ or  “pearls.”  It has a penetrating sweet woody aroma and a bitter taste.  In addition to its use as incense in religious ceremonies, myrrh was also used in fumigations, embalming, as a healing salve plus as perfume.  Greek soldiers carried myrrh as an essential part of their combat gear due to its antiseptic and anti-inflammatory properties and use to prevent the spread of gangrene.  It is still used in toothpastes and mouthwashes as well as in salves to promote healing of wounds and to reduce inflammation.

Three Kings Incense
2Tbs frankincense
2Tbs myrrh
1tsp cloves

This mixture can be used two ways:

• Grind frankincense, myrrh and cloves to a coarse powder in a mortar and pestle. Mix dry ingredients well.  Store in a glass jar with a tight lid away from heat and light for 2 weeks for the fragrances to blend -shake every few days to mix.  Sprinkle this incense over a cube of incense charcoal and burn.
• Tie the mixture in a cloth with gold ribbons or place in an organza bag.  Hang from the Christmas tree near the lights. The warmth of the lights will release the magical fragrance.

“God uses us to spread His knowledge everywhere
like a sweet smelling perfume.
Our offering to God is this:
We are the sweet smell of Christ
among those who are being saved
and among those who are being lost.”
II Corinthians 2:14b-15

HERBAL MANGER

Looking for a different display for Christmas?  Try making an herbal manger.  You can make the manger from scrap wood for either outside or inside and in any size from full to ornament!

There are options for what goes inside the manger too.

   

 

You can either plant with one of the creeping herbs (thyme) or . . .

 

 

 

create an arrangement of cut herbs (rosemary, thyme & lavender) using the following directions.  Either way you will have a unique display.

 

MATERIALS:
            Manger (any size) lined with plastic
            Wet Oasis
            Snippets of Herbs
            Gold balls, frankincense and myrrh (indoor optional)

DIRECTIONS:
            1. Cut and fit wet oasis in manger
            2. Add fresh cut herbs
            3. Add gold, frankincense and myrrh balls to decorate (optional)

MANGER HERBS:

Juniper – symbol of life/hope
                        Legend: Protected Holy family when pursued by Herod’s soldiers

Lady’s Bedstraw – symbol of humility
                        Legend: White blooms turned gold at Christ’s birth

Lavender – symbol of purity
                        Legend: Beloved by Mary and used in wash water of Christ’s clothes

Pennyroyal – symbol of wisdom
                        Legend: Bloomed at midnight of Christ’s birth

Rosemary – symbol of remembrance
                        Legend: Blooms changed color with Mary’s cloak during birth of Christ

Thyme – symbol of bravery
                        Legend: Picked by Joseph to scent the stable bed of Christ

Gold – symbol of royalty, authority
                        Used as currency and decoration

Frankincense – symbol of holiness and divinity
                        Used as incense and for holy anointing

Myrrh – symbol of sacrificial death
                        Used as an embalming herb and anointing oil

“Today in the town of David a Savior has been born to you;
he is Christ the Lord. This will be a sign to you:
You will find a baby wrapped in cloths and lying in a manger.
Suddenly a great company of the heavenly host
appeared with the angel, praising God and saying,
"Glory to God in the highest, and on earth
peace to men on whom his favor rests."
Luke 2:11-14

HERB JELLY and JAM

 

 

 

Herb jellies and jams can be made by two different methods and are a wonderful way to capture the flavors of herbs and fruits or juices.  The first requires traditional pectin, sterilized jars and water-processing baths.  To sterilize jars, wash canning jars and lids, rinse and boil covered with water for at least 15 minutes.  As a rule, hot preserves go into hot jars.

BASIC HERB JELLY
2c juice or water
1c fresh herbs or 1/3c dried
4c sugar
1/4c vinegar
3oz liquid pectin
      Bring juice to a boil, pour over herbs and steep 30 mins.  Strain and return to pan, add sugar and vinegar.  Boil until sugar dissolves, stir in pectin and boil 1 minute.  Cool slightly, skim off foam, and pour into sterilized jars and water-process for 10 mins.

Here are some of my favorite combinations:

GRAPE THYME JELLY
2c grape juice
1/3c thyme/lemon thyme
3 1/2c sugar
1tsp lemon juice
3oz liquid pectin

ORANGE MINT JELLY                                    
2c fresh squeezed orange juice
1Tbs orange zest                                          
1c fresh orange mint                                  
4c sugar                                                        
1/4c cider vinegar                           
3oz liquid pectin                                         

ROSE GERANIUM JELLY                   
2c apple juice                                               
1/2c rose geranium leaves
1/2c fragrant rose petals                
4c sugar                                                        
1/4c cider vinegar                           
3oz liquid pectin                                         

LEMON VERBENA JELLY
2 1/2c water 
2 1/2c lemon verbena leaves
4 c sugar
zest & juice of 1 lemon
3oz liquid pectin

PINEAPPLE SAGE JELLY
2c pineapple juice
1 1/2c pineapple sage leaves
3 1/2c sugar
1Tbs lemon juice
3oz liquid pectin     

ORANGE TARRAGON JELLY
1 1/2c orange juice
1/2c white grape juice
1Tbs dried tarragon or 6 sprigs fresh
3 1/4c sugar
1tsp lemon juice
3oz liquid pectin

Additional favorite herb jelly recipes can be found on this earlier post on the Herbal Harvest.              

A second method is referred to as quick jams which rely on the natural pectin in fruit to thicken the mixture and take less than 30 minutes from start to finish.  They do not require sterilized jars, but should be refrigerated and used within two weeks.           

BASIC HERB JAM
2c fresh or frozen fruit
1/2c water, apple or white grape juice
2Tbs fresh or 2tsp dried herbs
3c sugar
1/4c fresh lemon juice
      Bring water or juice to a boil, pour over herbs/spices and steep 30 mins.  Strain herbs and return to pan, add fruit, sugar and lemon juice.  Bring mixture to a boil and then simmer, stirring constantly and mashing fruit for 5-15 mins or until sugar dissolves and mixture reaches the consistency of jam.  Refrigerate for 1 hour until chilled.

Here are some fruit and herb combination to try:

BERRY MINT JAM
2c fresh or frozen raspberries, blackberries or blueberries
1/2c apple or white grape juice
2Tbs fresh or 2tsp dried spearmint
3c sugar
1/4c fresh lemon juice

PEACH LAVENDER JAM
2c fresh or frozen peaches
1/2c apple or white grape juice
2Tbs fresh or 2tsp dried lavender buds
3c sugar
1/4c fresh lemon juice
1/2tsp vanilla extract

BLUEBERRY LEMON VERBENA JAM
2c fresh or frozen blueberries
1/2c water
2Tbs fresh lemon verbena
3c sugar
1/4c fresh lemon juice

APRICOT ROSEMARY JAM
2c fresh or 2c fresh or frozen apricots
1/2c water
2Tbs fresh or 2tsp dried rosemary
3c sugar
1/4c fresh lemon juice

RASPBERRY ROSE JAM
2c fresh or frozen raspberries
1/2c water
1c fresh rose petals
3c sugar
1/4c fresh lemon juice

Herb jellies and jams can be used as a glaze for poultry and pork, as a quick appetizer with soft cheeses and crackers, as a filling for thumbprint cookies or simply to enhance scones, muffins or fresh baked bread.

“Whatever you do, work at it with all your heart,
as working for the Lord, not for men.”
Colossians 3:23

DIPPING OILS

Dipping oils are so popular in restaurants and at home plus they are so easy to make yourself from a variety of fresh or dried herb blends.  Package dried blends in a little corrugated folder tied with raffia to hang around the neck of an olive oil bottle as a hospitality gift or add as a hangtag on a “kitchen” gift.

A tablespoon of a fresh herb mixture can be added to 1c olive oil and allowed to release its flavor by shaking well or a small amount of the dried herb mixture can be placed on a plate, microwaved 30 seconds to release the natural oils and then olive oil and a tiny bit of Balsamic vinegar added for dipping.  Either can also be combined with parmesan cheese and butter to spread on bread slices before baking or added to any bread or biscuit recipe.

Dried Dipping Herb Blends 

1 tsp ground sun dried tomatoes
1 tsp garlic granules
1 tsp each dried oregano, basil, marjoram

1tsp dried oregano
1tsp crushed red pepper
1Tbs garlic powder or granules
1/2c grated Parmesan or Romano Cheese

1Tbs garlic granules
2tsp dried basil, crushed
2tsp dried oregano, crushed
2tsp dried thyme, crushed
2tsp dried parsley, crushed
1tsp dried tarragon, crushed

Fresh Herb Dipping Blend 

1Tbs each minced fresh basil, parsley, thyme, oregano and garlic
1 tsp ground black pepper
1/2 tsp salt
1/2 tsp chopped fresh rosemary
1/4 tsp crushed red pepper flakes
1/2 tsp olive oil
1/8 tsp fresh lemon juice
          Combine all ingredients except oil and lemon. Put into a small food processor, chop briefly until all ingredients are about the same. Stir in oil and lemon juice.  Add additional olive oil for dipping.

“Whatever you do, work at it with all your heart,
as working for the Lord, not for men.”
Colossians 3:23

NUTS

Nuts are a tasty little energy food which contain “good fats” that keep your metabolism going and help you feel full for longer – enjoy a handful of nuts or a tablespoon of nut butter at least 4 times a week, just don’t overdo a good thing!

They also have nutrients that are good for your health.

Sweet Almonds (Prunus amygdalu var. dulcis) are among the richest sources of health-benefiting nutrients essential for optimum health.  They are the seed of the fruit - a "drupe" with centrally placed edible kernel surrounded by a hard shell and they are rich in calcium, magnesium and potassium plus B-complex vitamins and vitamin E.

Cashews (Anacardium occidentale) are high in calories, but packed with soluble dietary fiber, B vitamins, minerals including iron and numerous health-promoting phyto-chemicals.  The tree bears numerous, edible, pear shaped false fruits called "cashew apples," with a single edible kernel known commercially as “cashew nut.”

Walnuts (Juglan spp) are enriched with many health-benefiting nutrients, including B-complex and vitamin E but especially omega-3 fatty acids that are essential for optimum health.  Munching a handful of walnuts per day provides about 90% of the recommended daily intake of minerals, vitamins, and protein.  Walnut kernels have two uneven, corrugated lobes inside the shell resembling the human brain and are thus thought to be a symbol of intellectuality!

Pecans (Carya illinoinensis) are one of the most popular edible tree-nuts and are a rich source of energy.  They boast antioxidants, including vitamins A, B, and E, folic acid, magnesium, phosphorus, potassium, and zinc. Add hand full of pecans to your diet to keep sufficient levels of minerals, vitamins, and protein.

To enhance their flavor or satisfy your sweet tooth, try some of these recipes:

Honey-Cardamom Almonds: Combine 2Tbs sugar, 2tsp salt, 3tsp cardamom, ½tsp cinnamon and ½tsp ginger and then set aside. Place ¼ c honey in a skillet and bring to a boil, add 2 c whole almonds and stir until the honey has been absorbed, about 2-3 minutes. Remove from heat and add the sugar mixture a little at a time and toss. Spread on a greased cookie sheet and separate the almonds to cool.

Curried Cashews: Melt 2Tbs butter then add 1Tbs curry powder and cook, stirring constantly for about 30 seconds then toss with 2c salted cashews Spread on a baking sheet and bake at 350 degrees for 10 mins

Rosemary Walnuts: Toast 2 c of whole walnuts. Combine 3Tbs olive oil, 2tsp dried & crushed rosemary, ½tsp salt and ½tsp cayenne pepper and gently heat. Add to nuts to coat and then spread nuts on a cookie sheet and cook at 350 degrees for 10-15 minutes, stirring one or twice. Cool. Great added to salads.

Sweet Spiced Pecans: Combine 1 beaten egg with 1tsp water and toss with 4 c whole pecans. Combine 1/2c sugar, ½ tsp salt and 1Tbs pumpkin pie spice & toss with nuts. Spread on greased cookie sheet & bake at 300 degrees for 20 mins.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31