SEDATIVE HERB; CATNIP FOR STRESS

North American Indian simple herbal remedy from a common weed found in abouts your gardens and woods. Very easily grown, the bees will bless you for growing it about your house, as it will scare the rats away. A free herb to all. Another "wild eatable plant" to collect on herbal walks to know and to store for winter or famine.
http://earthsorganicnews.blogspot.com/2011/06/native-americans-most-powerful-medicine.html <--Plantain
Catnip (Nepeta cataria) is also known by the names Catmint, Catnep and Catnap, Catrup, Cat’s wort, Field balm, Cat, Nip and Nepeta. The genus name, Nepeta cataria, comes from Nepeti, a Roman town where this herb was first cultivated.The herb is named catnip because of the peculiar behaviour of cats when they get a whiff of its strong minty scent. (mint family) All through-out history, this herb has been used in humans to produce a sedative effect. Traditional herbalists have treated other conditions like cancer, toothache and corns with catnip.
•Catnip does not just intoxicate domestic felines: large cats, such as lions and jaguars, are also susceptible to its effects. Like many botanical, it has many excellent nutritional properties.


History of Medicinal Uses;
Catnip is a sedating/stimulating herb which is rich in volatile oils and which can also tonify or nourish. The primary chemical constituents of catnip include essential oils (carvacrol, citronella, geraniol, nepetol, nepetelactone, pulegone, thymol), iridoids and tannins. It also contains iron, selenium, potassium, manganese, chromium and moderate amounts of other minerals & vitamins.
Catnip has a substance called nepetalactone, which is similar to valerian. The herb is anti-inflammatory and has mild antibiotic properties. In addition, it relieves stress or pain (anodyne) and is diaphoretic (increases sweating).
+ Stimulates the appetite
+ When smoked, leaves give mild euphoria with no harmful effects.
+ Hair rinse for scalp irritations
+ Controls and reduces fever and will help soothe feverish chills
+ Catnip contains antispasmodic properties that are ideal for treating abdominal and menstrual cramping, as well as chronic coughing.
+ Carminative herb: aids digestion, constipation, calms upset stomachs, relieves diarrhea, flatulence and indigestion
•Particularly good for children with upset stomachs in a very mild infusion.
•Bath herb for colic
•Catnip tea for upset stomach, colic, spasms, flatulence and acid.
+ It is a stronger nervine (relaxing herb): Catnip is good for nervous conditions, relieves stress, good for anxiety and nervousness, induces relaxation: drink catnip or chamomile tea (infants or adults)
•Soothes nervous headaches
•Bath herb for stress
+ Epilepsy
+ Eyewash for inflammation, allergies and bloodshot eyes
+ Hiccup remedy
+ Catnip’s antibiotic and astringent properties are also beneficial for treating colds and bronchial infections (chronic bronchitis): keeps colds at bay; catnip tea helps reduce mucus
+ The flu
+ For a stimulating state of mind
+ Relaxes the muscles
+ Heals minor tissue injuries
•To treat minor mishaps that occur in the garden, press some crushed catnip leaves on cuts and scrapes until you are able to get inside to wash and bandage your injury.
+ Helpful for pain: soothes headaches and reduces migraine pain
•Use as a poultice for toothache
•Bath herb for teething
•As a compress or poultice for pain, sprains and bruises
•Salve for hemorrhoids
+ Liniment for arthritis and rheumatism
+ Enema to cleanse the colon
+ Compress or poultice for insect bites
+ Boils and carbuncles
•Poultices made of ground flax seed, peach tree leaves, catnip leaves or roasted onion and applied hot will draw out the infection.
+ Aids sleep, insomnia, ensuring a restful sleep
•Sweet dreams and peaceful nights: place catnip under your pillow.
•Healing dreams: drink tea-potion made from catnip or mint
CAUTION *** Avoid during pregnancy!
*Catnip is a gentle herb and makes a suitable drink for children.
Catnip prevents mosquito bites

•Undiluted catnip oil can provide up to two hours of insect repellent properties when applied directly to the skin. Research in 2001 showed that catnip oil repels mosquitoes ten times better than DEET. Further research showed that depending on the species of mosquito, protection lasted for up to four hours. The active ingredient in catnip oil is called nepetalactone.
***Nepetalactone can cause skin irritations to those with sensitivities, so a patch test is recommended.
+ The root and leaf scent, mint with cat pheromone overtones, intoxicates cats and repels rats and flea beetles.
•Catnip tea can be used effectively as a drink and also as an enema.
◦To make catnip tea, use 2 teaspoons of the dried herb per cup of boiling water.
Steep for 10 to 20 minutes; then strain and drink. *Do not boil catnip as boiling dissipates the herb’s healing oil.
Drink up to 3 cups daily.
Catnip and rosemary mosquito chasing oil
Makes about 2 cups.
2 cups catnip, stemmed
1 cup rosemary, cut in 6-inch sprigs
2 cups grape seed oil or any light body-care oil
Roll herbs lightly with a rolling pin and pack into a clean jar. Cover with oil, seal jar and place in a cool, dark cupboard for two weeks.
Shake jar lightly every day or so for two weeks. Strain into a clean jar, seal and refrigerate for up to 8 months unused.
To use, rub on exposed skin.
Herbal Tea Recipe for Aches and Pain.
1 Tablespoon – White Willow Bark.
1 Tablespoon – Catnip
Put into a Tea ball and steep in boiling hot water for five minutes.
Drink as hot as you can stand it; then lie down for a nap.
Use Essential Oils to Prevent Mosquito Bites: Catnip, Clove, Neem and Lemon Oil i.e.
Other wild eatable plants links;
http://earthsorganicnews.blogspot.com/2010/03/chicory-drink-wild-herb.html
http://earthsorganicnews.blogspot.com/2008/11/burdock-yellow-dock-remedies.html

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Vegetarian Stuffing Casserole

This make up to a vegetarian vegetable casserole dish recipe (Being single I've learned techniques to this original recipe that I had used for six people, but it's basically the same.) You can go wild on a veg. I freeze some of the left overs in sandwich bags a cup at a time to eat it when ever I need a good snack. Eating more veggies will not make you gain weight. It has lots of fiber so eat all you want.

Add the more fresh milder tasting veggies. This is an economical basic recipes utilizing any left over vegetables. Their combinations of tastes with breads adds variety. This use to be fashionable in the '50 when not so much pastas were used. No meats here but do use vegetable or chicken broths when ever possible. If you make a mistake just add more or less stuffing or more or less veggies to your taste . If you are a cheese condo sir shred a little almond cheese, or veggie sausage (Morning Star?), and top with sour cream for company dinner
VEGETARIAN VEGETABLE CASSEROLE.
*½ box of chicken flavor or etc. stuffing mix (or, make your own from w/w 1/2 white bread poultry seasoning (1 To 2 tsp), celery seed or parsley herb to taste.
*1 cup Cream of celery or mushroom soup for the liquid needed or just add broth a bit of each.
*mixed vegetables (eye ball them to your tastes.) Sauteed brings veg. flavors, but not necessary.

*Fresh vegetables such as squash (a small slice zuke, or yellow) Don't over cook any of the vegetables. This casserole shouldn't look too dull in color.
*1 cup chopped celery (about) this adds in natural salt to any vegetarian recipes)
*½ cup chopped onion
*2-3 tbs olive oil (NO SALT, pepper to taste)
*1 egg is optional (or even a boiled egg if you think you need more protein...
Mixing all the dry ingredients, vegetables then the rest of the liquids together but not too soggy or wet into the casserole dish. It's at this point is where I remove ½ and freeze some to bake later. A cup for "each" person in a sandwich baggie for one or two persons.

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BASIC COOKIE MIX

Any Basic Cookie Mix:
4 1/2 cups WHOLE WHEAT baking flour (soft wheat) or, (5 cup regular white flour)
1 1/4 cups shortening and/or
3/4 cup unsalted butter or margarine, softened (adjust to your style)
2 teaspoons salt (add in your own flavors as example below)
In a large bowl, blend flour, shortening, butter, and salt with a pastry blender to form a crumbly cookie mix. Store cookie mix in an airtight container in the refrigerator up to 1 week. (Give away for holidays and the below recipe)
Cookies:
2 1/2 cups cookie mix
2/3 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon lemon zest
1 1/2 teaspoons vanilla
1 egg
In a large bowl, stir together cookie mix, sugar, baking powder, lemon zest, vanilla, and egg to form a soft dough. Wrap the dough in plastic wrap and chill at least 1 hour.
Preheat the oven to 350 degrees. Roll the cookie dough out on a floured pastry cloth to a thickness of 1/4 inch. Cut with a 3-inch heart-shaped cookie cutter and transfer to a lightly greased cookie sheet. Bake the cookies in a preheated oven 8 to 9 minutes, or until they are firm. Transfer to a wire rack to cool, then decorate with frosting.
Frosting:
4 tablespoons butter, softened
3 cups confectioners sugar
3 tablespoons milk
1/4 teaspoon vanilla
red food coloring (Christmas theme, or go to health food store for natural colors)
red and blue M&M’s, for garnish
Beat butter and 1 cup of the confectioners sugar with an electric mixer until smooth. Add 2 tablespoons of milk, beat well; then beat in the remaining confectioners sugar, milk, and vanilla to form a stiff frosting.
Transfer 3/4 of the frosting to a pastry bag fitted with a star tip. Add enough food coloring to the remaining frosting to tint it red and blend well. Spoon red frosting into another pastry bag fitted with a star tip.
Turn the heart-shaped cookies around so the pointed end is at the top. Place a small swirl of frosting in the middle and top with a red M&M for Santa’s nose. Use white frosting to form Santa’s mustache and beard, then place 2 small swirls of frosting above the beard and top with blue M&M’s for Santa’s eyes. Add a swirl of white frosting over the upper part of each eye for Santa’s eyebrows. Pipe red frosting at the pointed end to form Santa’s hat, and add a small swirl of white for the furry ball at the tip of the hat.
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STUFFED MUSHROOMS

Add mushrooms to your diet (Cancer food i.e.)
Ingredients;
20 medium mushrooms
3 tbsp. butter
2 tbsp. finely chopped onions
2 tbsp finely chopped red peppers
14 Ritz or other crackers (finely crushed, abt 1/2 cup)
2 Tbsp. grated Parmesan Cheese (sub. another Italian cheese)
1/2 tsp. Italian seasoning.
Oven 400 F. about 20 minutes
Remove stems,chop and set aside the ones not use. Save them for soup- freeze.
In large skillet on med. heat added 1/4 cup chopped mushroom stems, butter, red pepper, onion; stir until veggies are tender, and remove from heat.
Mix then add the crumb mixture onto the mushroom caps.
Bake on an un-greased baking sheet for 15 minutes or heated through. Makes 20 servings 1 stuffed mushroom each.
Variation is to add cream of mushroom soup on top as a garnishment.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

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STUFFING CASSEROLE FOR ANY VEGETABLE DISH

This is a dish can change taste for variety, budgets; cost effective if shopping done in season or when veggies are on sale. Shop and plan meals around weekly vegetable sales. Garnishes; sour cream, cheese, gravy or cream of mushroom soup i.e. Learn to use ends-heels of bread; cube before it get hard and store so it will not mold; refrigerated. Save money and make your own dressings using broth, celery, poultry seasoning and chopped onion. Time Saving; Freeze ready made to have ready to stuff green peppers, zuke, tomato's etc. when a sale come alone.
Ingredients; Use garden variety, Organically grown or local produce for healthier benefit's.
1 pkg stuffing mix for chicken
1 1/2 cups beef broth (or veg.broth if vegetarian)
1/3 cup sliced mushrooms
2 Tbls. Bacon bits (optional) Vegetarian crumbled bacon (Morning Star i.e.Rem)
Prepare the stuffing mix as directed on pkg. substituting beef broth for the water.
Stir in the mushrooms and bacon bit (or, add in other chopped vegetables) until well blended; cover.
Remove from heat; let stand 5 minutes; fluff with fork.
Makes 6 servings.
Ideas; Variations; For carrots, parsley; and/or onion or celery i.e. prepare as directed sub. chicken broth for chicken or vegetable broth you've made yourself. (see my posts on rich veg. broths.) Slice or chop carrots for the mushrooms and parsley for the bacon bits.
Variations; For Apple raisin; prepare as directed; substituting apple juice for the broth. Chop red or green apples for the mushrooms and add raisins for bacon.
Tofu: Cube organic tofu; sprinkle tumeric and fry until golden brown to add to the dish. See the post on exact recipe in this blog.
http://earthsorganicnews.blogspot.com/2010/05/mushroom-medical-breakthroughs.html

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CHEESE BROCCOLI CASSEROLE

STUDIES HAS SHOWN BROCCOLI IS NEED IN our DIET's ESPECIALLY IN CANCER problems. CHOOSE RECIPES THAT YOUR FAMILY WILL LIKE. http://earthsorganicnews.blogspot.com/2009/02/broccoli-reverses-diabetes-damages.html
This scrumptious dish has a crunch topping with cheese filling.
Prep Time 10 minutes; Total 40 minutes
1 pkg (6 ounce) of a chicken stuffing mix (Make up your own home made stuffings)
2 pkg. (10 ounce each) frozen broccoli florets, thawed, drained or make equivalent; to sub. fresh blenched using the most tender parts, no tough stems?)
1 Can 10 ounce) Condensed cream of mushroom soup
1 Cup sharp or reg. cheddar cheese (or, use a cheese dip).
Preheat oven; to 350 F Prepare stuffing mix as directed on pkg. Using only 3 tbsp. butter; Set aside.
Mix together the remaining ingredients in a 2 qt. baking dish; Then, top with the stuffing mixture .
Bake 30 minutes or until heated thoroughly
Makes 8 servings, (3/4 cups servings)
Garnish with sour cream, or, cream of mushroom soup. You can also make up a brown gravy and omitt the cheese topping.
The above link is my other blog with more details on broccoli...
Make your own stuffing mix: Left over whole wheat or half and half good bread, depending on how much us need and use add in poultry seasoning, celery, onion, salt, pepper all to taste and chicken broth just to moisten the ingredients.
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NO BAKE; TROPICAL CHEESE CAKE

Generally speaking, I don't do cheesecake, but I will make an exception to this one because it is, not too sweet, healthy and very good! The cream cheese is not baked so not to lose the “probiotic'” properties of the cream cheese. Heat and freezing effect the probiotic in ice cream or any kind of cooking. You do get the protein.
Ingredients;
First, put together the following,
1 Tb. of Knox Unflavored Gelatin with 1/4 cup of water and set aside
Soften gelatin in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or just until gelatin is dissolved, stirring occasionally.

Second;
2 pkg. (8 oz. each) Cream Cheese
3/4-cup sugar
1 tsp. grated lime peel
1/4-cup line juice
Few drop green food coloring or green Jell-O, enough to turn green. (All are optionals that I didn't do.)

1 8 oz. Cool Whip Topping, thawed
Beat cream cheese and sugar with electric mixer on medium until well blended. Add dissolved gelatin, lime peel, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.

The Bottom Crust
Did you know coconut is an ant fungal? Here's a recipe for the bottom layer. You can also buy a gram cracker crust or make one.
1 cup shredded coconut (fresh as possible)
2 Tb flour
2 Tb organic no hormonal butter or margarine ... melted
Mix coconut, flour and butter. Press firmly onto bottom of 9 in spring form pan. This part is baked at 350 for about 12-15 min. or until very lightly brown. (Watch)
Refrigerate several hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake and remove rim of pan.
Serves: 12
* To soften cream cheese, place completely unwrapped packages of cream cheese and set out to soften. To heat in microwave defeats the purpose of this recipe, it needs to be active, to stay a active culture.
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FRESH PASTA (ROTINI) SALAD

I'M not much for pasta's. My mother never cooked such. I do make exceptions when it compliments a good vegetable like broccoli, which has natural "sulphorophane's" an anti fungal cancer. In this one I uses Safflower oil, but olive oil can be used. The Safflower flower, herb is the substitute for Saffron, which help to eliminate the fat out of the body along with the uric acids and toxins. Helps with any pain in arthritis and diabetic neuropathy. Buy an Italian package dressing mix and following the package direction using an oil of your choice.
Broccoli Pasta Salad
2 cups rotini pasta
2 cups fresh broccoli florets (Watch carefully, do not over cook)
1 cup diced tomatoes or halved cherry tomatoes etc.
1/4-cup ripe sliced olives (or more it adds the salt)
1/3 cup Italian dressing (Follow packaged directions, use safflower oil. (More or Less)
1/4 cup grated Parmesan (topping) (and optional)
Cook pasta as directed on package, add broccoli to pasta during the last two minutes of pasta's cooking time; drain in medium bowl.
Add remaining ingredients; mix lightly, top with topping, and refrigerate and chill for several hours.
*Or another topping, roast Pine Nuts at 325 for 5 minutes. Spray Pam on pan first.
*Save the stem for vegetable broths. Freeze in a veggie bag. Vegetable broths are good in-between meals, cutting down on hunger but not on nutrition. I have frozen bags like this in the freezer for all the odd vegetable used that month, and then used on a semi fast day once a month.
*Pasta: Follow directions on package. Be careful not to overcook.
Remember whole grains pasta products are complex foods and digest more slowly and are better for blood sugars.
Broccoli (Brassica oleracea)
Broccoli contains particular chemicals that are known to prevent cancer.
It is also rich in many nutrients such as calcium, vitamin C, folic acid and iron.
Health benefits
Since the broccoli is rich in dietary fibers dietary fibers it can reduce the risk of cancer, especially colon cancer.
Its high levels of vitamin Evitamin E , vitamin C and beta-carotenebeta-carotene provide us with a good intake of anti-oxidants, which help reduce risk of heart disease and stroke.
It is rich in iron and folic acidfolic acid that helps to combat anemia. These nutriments, especially folic acid, are very important for women who want to have a child. Folic acid reduces the risk of having a baby with Spina bifida.
Caution: Broccoli reduces iodine absorption. If you eat it more than 3 times a week you should ensure your iodine intake.
Six years ago, researchers found that men who ate two or more half-cup servings of broccoli per week had a 44 percent lower incidence of bladder cancer compared to men who ate less than one serving each week. Now researchers have isolated compounds from the vegetable that they believe are responsible for this effect.
They isolated compounds called glucosinolates from broccoli sprouts, which have been found to also fight breast cancer and ulcers. During chopping, chewing and digestion, these phytochemicals morph into nutritional powerhouses called isothiocyanates--compounds that are believed to play a role in inhibiting cancer.
In the experiments, the isothiocyanates hindered the growth of bladder cancer cells--and the most profound effect was on the most aggressive form of bladder cancer they studied.
While young sprouts naturally have higher concentrations of these phytochemicals than full-grown broccoli spears, eating the spears also provides health benefits.
This isn't the only broccoli compound that may have anti-cancer benefits; the researchers say there are at least a dozen other interesting compounds in broccoli that could affect various types of cancer. Not a broccoli fan? Broccoli isn't the only cruciferous veggie with health benefits, the plant's kin, which include cabbage, cauliflower, Brussels sprouts and kale, may all contain similar disease-fighting phytochemicals.
*Did you know fiber is a natural yeast inhibitor TOO?
*If they have to advertise it...it's a bad food.
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Breakfast; Deluxe Oatmeal Cookies

Oatmeal cookies another collectible cookie recipe. I love nutritious oatmeal cookies for quick breakfast. You can improves with fruit or substitute pear or its juice i.e. for the sugar. Do not use fake sugars that chemical increased the appetites, which defeats the purpose. Diet cookies, for the most part, have the same amount of carbs as regular. The double whammy is diet sugars, and corn syrup added make you famished, hungry and gluttony that food won't satisfy. You'll want to eat more the rest of the day. So much of our food supply is polluted and is now producing allergies. Grains no longer contains any protection. Grains are no long in its original (natures)state. The anti fungal properties that protect the plant against its enemies and passed on to you is missing. Most mad, greedy, unrighteous, marketeers, such as big seed corporations, want to control our foods by re-inventing to patent seeds that are producing GMO or sic plants that can't regenerate nor protect themselves from their own enemies in nature. This rippling effect is pass on to all who ingests the grain products such as flour i.e
If your sick, in any way, it would be wise to use organic grains whenever possible.Sick grains can't heal. That's the bottom line.
Ingredients;
1 1/2 cups flour
1 teaspoon baking powder (no aluminum)
1/2 teaspoon baking soda
1 1/2 cups whole or good oats
1/4 teaspoon cloves (also clear out parasites)
1/2 teaspoon nutmeg
1 teaspoon good cinnamon
2 tablespoons dark cocoa (Leave out Choc. if you have arthritis. Chocolate can make more pain)
1/2 cup butter (no hormones) or margarine if vegetarian
1 cup sugar
1 egg
2 apples (cored, chopped but not pared)
1/4 raisins
1/4 cup chopped nuts
Pre heat oven to 375 f. Mix dry ingredient's and set aside.
Cream the shortening sugar; add the egg and beat well.
Stir in the flour mixture and blend well. Thoroughly mix in the apples, raisins and nuts.
Drop by teaspoonful onto a greased cookies sheet. Bake 12-15 minutes. Yields about 10 doz.
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LEMON and other TARTS

Lemon Tarts (USE ORGANIC INGREDIENTS WHEN ever POSSIBLE)
1/2 cup butter or margarine
2 cups sugar (or, 1 1/2)
4 eggs (organic)
1 tablespoons flour
1/3 cup lemon juice
grated zest of one lemon
Cream butter and sugar. Add eggs one at a time the add the remaining ingredients. Fill shell 2/3 full and bake 30 minutes; Yields 32 tarts

Shell; you can sub. store bought pie shells.
1 cup butter (organic best)
1/2 cup sugar or 1/4 will do
1 egg
1 teaspoon of vanilla
2 cup flour
Pre-heat oven 325
Cream the butter and sugar thoroughly. Beat in egg and vanilla then stir in flour. Drop a rounded teaspoon of dough into each greased tin. Press batter over bottom and up sides.

BASIC Filling:
3 eggs
1/4 cup sugar
2 cups finely ground blanched almonds
1 tsp. vanilla
Garnish with a candied cherry
Mix and fill in unbaked shells about 3/4 full bake 25 30 minutes let cool in pan. The should slip out easily. yields 42 tarts

Other Variations;
1 1/2 cup brown sugar
2 tbs softened butter
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 cup chopped Walnuts or Pecans
Stir together first five ingredients. Sprinkle 1/2 nut meats into shells; add rounded teaspoon of filling to about 2/3 full; top with another 1/2 teaspoon chopped walnuts.

Bake; This can take the place of pecan pie with half the calories and no corn syrup to increase appetites .
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