PUMPKIN + SUNFLOWER SEED BUTTER

After quite a few attempts at making a creamy seed butter, I've finally gotten one I love. The recipe makes a more peanut butter-like seed butter so if you prefer sweet you can add a bit more stevia or coconut sugar.

[THE RECIPE]

2 c. raw, shelled pumpkin seeds
1 c. raw, shelled sunflower seeds

If you want a basic seed butter simply toss with salt and skip the spices. For a spiced bend use the following spices:

3 tsp. Ceylon cinnamon powder
1 tsp. fine grain sea salt
2 tsp. ginger powder
1 tsp. vanilla powder
1/2 tsp. cardamom powder

Option Additions: hemp seeds, flax seeds, raw stevia powder, coconut sugar

Place pumpkin and sunflower seeds in a quart-size jar. Cover with water [filling jar] and secure a tight-fitting lid. Let soak overnight on the counter. In the morning, drain the water, rinse well and drain again. Preheat oven to 350 degrees. Spread the soaked seeds on a baking sheet and toss with remaining ingredients. Bake 20 minutes, stir, bake an additional 20 minutes, and stir. After 40 minutes total of baking time, turn off the oven and let the seeds sit in the oven until they are a deep golden brown [10 - 20 additional minutes] but not dark brown. Remove and cool completely.

Place cooled seeds in a blender [with tamper option] or food processor. Turn on blender or processor and gradually make your way to the highest setting, scraping the sides as needed. You shouldn't have to put much effort into keeping down the mixture, the machine will do most of the work [this is where I've gone wrong in the past. I would continually push the mixture down with the tamper rather than just letting it be]. It will start to become a thick paste-like consistency and maybe choke a bit. After a couple minutes enough of the oils will be released and the butter will start to flow more consistently. Once you've achieved a nut butter or creamy consistency, add whatever additions you choose [see options above] and continue to blend to smooth. Pour [you may need a spatula] into a glass container and let cool before storing in refrigerator.

T & J's TEMPLE OF HEALTH HERBAL TEA

My friend Jamie and I have a favorite little tea shop in our area we visit from time to time. Frequently we order their "Temple of Health" tea, touted as increasing immunity and overall vigor. I perused the ingredients list and found sure enough, the herbs listed are great for combating the colds and flu so frequently caught this time of year.

This is not only our take on the recipe but also one of our defenses against those yucky bugs. Lucky for us [and you!], it's also delicious!

Check out the "Cold & Flu Prevention and Remedies" page on this blog for more herbal ammunition along with a list of natural ways to prevent and treat general illness.

To find organic [something I cannot stress enough here] loose leaf herbs, visit a local tea supplier, co-op, or health foods store. My favorite place is Global Infusion [they also happen to have the best house chai ever and boast a typically amazing "chai of the month"]. If I'm looking for a large quantity or have a bulk order I find many of my herbs online from either Bulk Herb Store or Mountain Rose Herbs.

A note about measuring in "parts": "parts" is a general measuring term that can mean any form of measurement. The thing to remember when using parts is if you start with 1 tablespoon equating 1 part then you need to continue that measurement throughout recipe. For example, if 1 tablespoon equals 1 part then 2 parts would  be 2 tablespoons and 1/2 part would be 1/2 tablespoon. 

[THE RECIPE]
Inspired by LJ's "Temple of Health" tea blend

2 parts each:

dried ginger root, cut
cinnamon chips
lemon grass, cut
licorice root, cut

1 part each:

astragalus root, cut
echinacea root, cut
echinacea leaf, cut

splash of organic lemon oil

Place all herbs and splash of lemon oil in a large glass jar or container. Secure lid tightly and shake gently to combine. Store in an airtight glass jar in a cool, preferably dark place.

To use, place 2 - 3 teaspoons of tea mix in a metal tea strainer, tea ball, or unbleached cotton tea bag. Put in a mug suitable for hot liquids and pour 1 - 1 1/2 cups of boiling water over tea. Steep for 2 - 3 minutes for mild strength, 5 - 7 for medium strength, and 10+ minutes for bold tea [the stronger the tea the more health benefits you receive]. I like to let my tea steep to room temperature and drink warm rather than hot. I will add more water if tea is too strong.