Turmeric Powder Tincture 

When I first met my now husband he introduced me to herbs to help with skin issues. He suffered a skin injury that required almost a year of medical attention but wanted to help his skin in any way he could. So he looked to herbs. The best way to get the herbs he chose to help in his opinion was to ingest them. Now we use many of the herbs he loved in our food and tisanes frequently. Turmeric is one we go through a lot of. It helps with inflammation and many skin issues are the product of other health problems such as this. Check out the link at the end of this post for more in depth information.

When a neighbor/friend asked if I wanted her bag of turmeric she didn’t like (it has a peppery taste that isn’t appetizing to some) I started brewing up ideas for usage. More than putting it in almost everything we eat. Which poses an issue with my toddler who ends up staining her clothes with any food saturated with it. I decided the first thing I wanted to make with it was a tincture. 

Most recipes I found suggested using the root. Fresh or dried in slices to help the alcohol base saturate it more easily. Well, I didn’t have a root. I had powder. So I did a 1:5 concoction to test it out. 1 part turmeric powder to 5 parts alcohol. It worked great! It was also really fun to work with and see the lovely color changes. The powder is a gorgeous yellow color and once it settled it created a red hued liquid. Later I saw it was more orange when not stacked the way it was but still lovely. 

One small pint jar creates a ton of tincture in my opinion. So unless you have a large family using it, are taking the tincture several times a day or are creating to share this should work great to start with. I filled two 2 oz dropper bottles to last me a while and barely made a dent in the tincture. I left the rest to continue brewing until I needed to strain some off again for use. 

This is what I used: 

I filled roughly 1/5 of the jar with powdered turmeric then filled it up with the alcohol.

After mixing gently and being sure to scrape any bits off the bottom I noticed the amount of product went down.

So I topped it off with a bit more alcohol. 

Then I added the lid and shook it up! Making sure to get any clumps out. 

It WILL settle and you will notice that it may look something like this:

It will definitely still brew perfectly fine so no worries! What you need to do though is shake vigorously every day at least once until the day before you decide to strain it. 

Typically, you would leave this for 14 days then let it rest on the 15th day before straining. That’s the bare minimum needed. I let mine brew for almost 3 months. Many saw the longer the better with tinctures. 

When the time came to strain I got out my sterilized bottles, a funnel, a bowl to catch any spillage, a measuring cup and a magic eraser sponge because I’m bound to spill something! 

I poured off some of the liquid from my jar into a measuring cup. Purely for the ease of pouring from it. I made sure to let the jar settle so I would get the least amount of powder in as possible. You can strain your concoction if you wish but I found that powders can be tricky business to work with. So I decided to use just the liquid from the top of the jar. 

Once I filled my bottles I put the leftover tincture back in the jar to save for a future pour. Letting it continue to brew.

I put some in my iced tea to test out immediately. A few drops definitely effects the flavor! If it’s too much to sip a drink with it then use the dropper to squirt directly into your mouth then chase with a drink or food if needed. Or add it to your food. 15-30 drops a day up to four times a day is the highest recommended dosage. Though I am not a doctor or certified herbalist so please do your own research! 

I then labeled my bottles and put the jar back in the dark cupboard. 

For an in depth look at the uses and side effects of turmeric feel free to check out this article: http://www.m.webmd.com/vitamins/ai/ingredientmono-662/turmeric

Sun Brewed Coffee

The heat is slowly coming to the PNW! A few days ago I put out the kids pool and started some lemonade and cold brewed coffee and fridge green tea. Then in a post of a group I admin a question about sun tea was brought up. We love sun tea in this house! 

Check out my blog on sun tea: https://theheathenhomesteader.wordpress.com/2016/04/05/sun-tea-and-reusing-jars/

It got me wondering about about sun brewed coffee. I make a big batch of cold brewed coffee on my kitchen counter every few days. I also use a French press when it’s cool out to make hot coffee. Sun brewed was never something I considered until yesterday oddly enough. 

So I tried it. I used the ratios for my cold brewed coffee (link below) but set it in the sun for 2 hours. It’s not very hot here yet or I might have done an hour. I only made a two cup batch or else I would have left it longer as well. Further experimentation is in the works to see if longer brewing effects the flavor. 

https://theheathenhomesteader.wordpress.com/2016/03/01/cold-brewed-coffee-recipe/

I did everything the same as the link above except I had a smaller scale version of 2 cups water to 1/4 cup coffee. Then I shook it up and sat it in direct sunlight. I moved it once to keep in the light and away from neighbors pets. 

It worked! It tasted less bitter than both my coffee machine (when I used one) and French press produced. 

It wasn’t HOT however so I plopped in cold creamer and a few ice cubes for a nice drink. Quicker than cold brew and still tasty and smooth! 

I think one needs to take into account where they are (altitude), possibly humidity and definitely the temperature. I think 2 hours at least is a safe bet to brew but you may try shorter if it’s over 100 degrees or longer if it’s under 80. 

Enjoy! 

3 Ingredient Flourless Banana Pancakes 

My toddler has started to love bananas. Before she’d only eat them if someone other than myself offered them to her. Kids are weird. She still only will eat them from me if she’s actually hungry and if they are not very ripe. So when we don’t get to them fast enough I turn them into other goodies! Here’s one recipe we’ve been playing with! 3 Ingredient Banana Pancakes!

This recipe includes optional add ons but the main ingredients are baking powder, banana and eggs! Some recipes we’ve tried are even just banana and eggs but you need to add half a banana more to the recipe to replace the baking powder. We prefer them the way below:

You will need:

*2 eggs

*1 banana (the more ripe they are the sweeter they are!)

*1/8 teaspoon baking powder
Optional add ons:

*dash if cinnamon

*1/8 teaspoon vanilla or almond extract

*1/4 cup crushed nuts

Etc

Peel and mash the banana! I used my clean hands because it works faster. Most recipes will suggest mashing with a fork or the end of the whisk you’ll be using in the next step.

Crack and whisk eggs well in a separate bowl! 



If you’d like you can add other ingredients now such as vanilla and cinnamon to the bananas. If you add heavier ingredients like nuts, coconut shreds, chocolate chips, etc it makes flipping them a little awkward but food doesn’t need to be pretty to be good!

Add these to the eggs!

Whisk/mix well then add the baking powder. Mix again fully.

Heat a pan to medium low and add coconut oil or butter. You can skip this if you want to keep it light and have a nonstick pan. I think butter boosts the flavor however. 

Add 1/8 cup of the liquid to the pan. Repeat for other Pancakes. 


Let cook until edges bubble. About 2 minutes. 

Flip and cook another 1-2 minutes. 

Serve hot! They taste fine cold but get kinda mushy in texture. 

Feel free to add syrup, fruit, whipped cream, etc but they really don’t need it! 

Calendula Tincture

I have always had an interest in herbalism. Over the years I have made healing foods and drinks, natural bath/body and home products, blends for various uses, etc from store bought, Wild harvested and home grown goods. My husband says plants are my thing (his are crystals/stones/minerals). I tend to focus on certain skills and crafts for extended periods of time and recently pulled out of a crochet mania to study and “play” again. A really great herbal magazine and family herbalism course came into my life at the same time my mind started to wander back and I took it as a sign. 

One of the first things I did was start making tinctures. Inspired by the course I started first with vanilla extract. I want that to brew for a longer period than the minimum suggested so instead I am turning to what I started next for my first blog on the subject. A calendula tincture. 

I have various skin issues that have been with me for much of my life. It’s a combination of genetics, diet and potentially other issues such as inflammation. I looked into breastfeeding safe herbs I could ingest as part of a regime to heal myself and calendula came up as an option. I had just enough for a small batch and got towork! 

Some uses of calendula can be found here: https://www.google.com/amp/s/draxe.com/calendula/amp/

I took my dried calendula I put in my tea and crushed it a bit in one of my mortar and pestles. 

It came out to just over 1/2 cup not being pressed down or fully powdered. I considered it half a cup. 

I then added a full cup of 100 proof vodka (80+ is best though some say 90+ proof). For this particular plant it was suggested to do a 1:2 ratio. Others may be different so look into different information on plants if you plan to make a tincture. Some dried herbs suggest adding distilled water but for this I decided not to. 

I put the ingredients in a jar and stored in my herb cupboard. It is preferred not to have air space like mine but it wouldn’t fit into any other jars I had so I took a chance. It turned out fine. I probably wouldn’t risk it again however. 

I shook it every day for the period I had it brewing. Then I let it sit undisturbed 24 hours before straining. The minimum suggested is 2 weeks of shaking plus 1 day of rest. I left mine for almost a month and strained right before the New Moon. I may be a Heathen but I have a witchy side as well. The longer the better is a general rule for tinctures. 

Once done I strained it in a plastic strainer. I have seen suggestions not to use any metal so I take that advice. 

The herbs really soak up a lot so I would pressed it out well, let it rest then go at it again. 


My funnels have not yet arrived so I placed the amber glass bottle in a bowl to catch any of the tincture that might spill and used a measuring cup to pour. 

I put the tincture in several smaller bottles (2oz) but any size or amount works. I bought mine off of Amazon but usually buy locally despite the large price difference. 

Label with the name and date bottled! My handwriting is awful. I use tape to stick paper on mine but you can get fancy with special labels! 

Tinctures last several years if stored properly. I’ll be adding a few drops a day to coffee or tea daily. Starting off small and building up to more drops as this is a new-to-me tincture. You can take directly on the tongue or add to food or drink like I do. 

Be sure to look out for future tincture and herbalism blogs! I’m only an aspiring herbalist so please do your own research!

Banana Oat “Cookies” Two Ways 

When our bananas get a bit overripe I almost always use them to make banana bread. Today, I decided to put them to use in “cookies” instead. Based on a recipe for diabetic cooking that consisted of only three ingredients. They are less friendly now but great for people with certain allergies. 

I had four bananas and the cookie recipe I have asks for two. So I made two different batches! One of course inspired by banana bread. Both have the same handling and baking instructions though which makes it easy! 

Cookie One – Banana Bread Inspired
You will need:

*2 ripe bananas (the riper they are the sweeter they are)

*1/2 steel cut oats 

*1/2 cup crushed walnuts

*1/2 teaspoon pure vanilla extract 

*1/2 teaspoon cinnamon

Cookie Two – Double Chocolate
You will need:

*2 ripe bananas

*1/2 cup steel cut oats

*1 tablespoon Dutch cacao powder

*1/3 cup (or 1/2 if you’d like) chocolate chips

*1/2 teaspoon pure vanilla extract 

This recipe shows instructions per batch:

Wash hands thoroughly. 

Peel and break apart the bananas. 

Add oats to bananas and mush together as much as you can. 

At this point depending on what batch you are making add the rest of the ingredients and stir well. 

Bananas Bread:


Chocolate:







Cover or alternatively place in Tupperware or a jar and store in the fridge for a minimum of 2 hours. Many recipes suggest baking immediately but the oats taste too hard to me when I do that. So I let them sit. Overnight is best. 

Preheat oven to 375 degrees Fahrenheit. Prepare a cooking sheet with grease/oil/butter/nonstick tin foil.

Take out and use a tablespoon to scoop out individual bits that you will form into cookies. I used a mini ice cream scooper and set them 2 inches apart on the cookie sheet. 

Bake for 10 minutes before taking them out to press down gently with a spatula or the back of a spoon. Bake for another 5 minutes.

Let sit on sheet for 5 minutes then move to a cooling rack. If you do it earlier they will likely break apart.

Enjoy when cool! 

Natural Bug Repellent 

In a group I help run I posted about a natural bug (and arachnid) repellent I was making for our porch and patio today. It was essentially half my essential oils and a stick of cinnamon I soaked in a half and half vinegar/water mix. There are many different oils and herbs one could procure to help ward off a variety of bugs without chemicals. 

Some of these include:

*Lavender

*Citronella

*Lemongrass

*Tea Tree

*Eucalyptus

*Mint (any kind)

*Marigold

*Geranium

*Cedarwood

*Rosemary

*Citrus – Lemon, Lime, Orange, Grapefruit, etc. 

*Cinnamon

*etc. 

I usually do a mix of what I have on hand to ward off different types of bugs but if you have a specific pest you can easily find specific herb/s for them.

After I have made my repellent I either add a cup to a gallon of water and wash the porch with it or I put it in a spray bottle and spray around door and window frames, etc. I would avoid getting this near your plants. If you have children or animals I would spray where they can’t lick or touch it and/or use only safe ingredients that won’t harm them if accidentally consumed.

If I’m making something for the skin I use half witch hazel instead of vinegar and put it in a spray bottle. Be careful not to spray too close to clothing as it can stain. Spraying on shoes or socks before a hike is helpful. 

Alternatively, you can add a 2% dilution of these oils to body lotion and do a rest patch to make sure you are not allergic. Please look into the properties of the oils before attempting this. I am just giving suggestions as a place to start researching. 

Here is a basic bug repellent I used to make: 
Witch Hazel soaked in fresh Geranium and Marigold (then strained!), Spring Water, Essential Oils of Lavender, Peppermint, Lemongrass, Eucalyptus, Tea Tree and Citronella. 

I don’t have the exact amounts as I do things as I go without recipes half the time. I would still make a 2% dilution of the oils. The herbs should be soaked 1-2 weeks. Dried works as well. 

I hope this proves helpful in the warm months ahead! 

Steel Cut Oat and Honey Bread

If you have read some of my older blogs you would know we like to buy in bulk and store food in glass jars. My husband bought me the “Outlander Kitchen” (http://outlanderkitchen.com) book last year and with it a ton of oats. Then he went to sea and I had no one to cook and bake for. I was pregnant and had no appetite most of the time and even though my family loves my food I felt insecure in giving it away to others with different tastes. So I didn’t use much. I had my baby at the start of the year and decided to finally start using it up. Here is one recipe I wanted to share (not from “Outlander Kitchen” just FYI)! Steel Cut Oat and Honey bread! It’s a bit crumbly but delicious! You can easily add to it as well. Add in raisins, chocolate chips, spices such as cinnamon, etc. You can top it with a glaze, honey butter, chocolate drizzle, etc as well. I made mine “plain” to show you a good starting point. It doesn’t taste plain at all though! You can easily use this blend in muffin tins as well for individual treats. 

You will need: 

*2 1/2 cups unbleached all purpose flour

*1 cup steel cut oats (I used quick cook but both work)

*1 cup boiling water 

*1 egg

*2/3 cup milk (I used cashew)

*1/4 cup honey (at least!) 

*3 tsp baking powder

*1 tsp salt 

*1/2 stick butter (or 4 tablespoons oil of choice)

*butter, cooking spray or whatever you prefer to grease your bread pan

Take oats and add boiling water to them in a heat proof bowl. 



Let sit for an hour for quick cook or two hours for regular steel cut. 

Start to preheat oven to 350 degrees Fahrenheit as the next steps will go quickly. 

Melt butter and honey on low while stirring continuously. I used a whisk (my tiny one ran off with my toddler).

When the honey and butter are fully melted and combined add the mixture to the oats and blend together. 

In a separate bowl mix the dry ingredients fully.

Add milk to the oat blend before dropping in the egg. Mix well. 


Add the wet and dry ingredients together.

Here I used my Kitchen Aide as my kid likes to watch it work) but you can mix with a spoon. Mix until just fully blended. Do not overwork it. 

Grease bread pan and pour in mixture. 

Shake gently and then slap against the counter to even out the dough and have it fill in any gaps. 

Bake for an hour on the center shelf. Some ovens may require a little more time. Use a knife to check to make sure the dough is baked through. 

Immediately take out of the pan to cool. You can top it now if you wish or don’t top it at all. I used salted butter as it brings out the flavor. 

Let cool fully then slice and enjoy! 

Homemade Edible Play Dough 

Yesterday was a busy day. Cooking, cleaning, baking and mommying. A friend suggested I make my toddler play dough to help keep her happy and busy when I can’t be hands on with her. I have been wanting to make play dough for some for quite a while but never got around to it. I have made it before when I was younger for my baby sister and kids I babysat over the years but it was time my little one had some too. This recipe is safe for toddlers in case they decide to eat some. It makes quite a bit too! I ended up giving half to the neighbors!

You will need: 

*2 1/2 cups flour (unsure how gluten free flours would work if you are curious)

*2 cups hot water 

*1/2 cup salt (I used Kosher)

*3 tablespoons vegetable oil (I used melted coconut) 

*1 tablespoon cream of tartar

For coloring and/or flavoring you can use 2 packages of a powdered drink such as Kool-Aid or use food coloring and either food grade “kids safe” edible essential oils or flavoring extract. For the second option I would experiment with what works for you to determine how much you need. 

Start heating up water. I used a pot on the stove top but you can use a tea kettle or a microwave. 

Mix flour, salt and cream of tartar. 

Add flavoring and oil. Mix well! 

Add food coloring to the water if you are using it. 

Pour water into flour mixture. 

Mix! Mix! Mix! 

If you need to alter the color a bit feel free to here.

You will need to mix for about 10 minutes until it becomes smooth, flexible and cool. Alternatively, you can knead it once it cools for the same amount of time. Kneading produces a better dough I have found. 

Store in an air tight container when not in use. Have fun! 

Banana-Pumpkin Bread Recipe

There are two things I never say no two: banana bread and pumpkin bread. Today was one of those days where they both sounded good. Good thing I had some frozen extra ripe bananas (they may be ugly and smooshy but they are super sweet!) and pumpkin purée I could take out to defrost and use. 

This recipe makes two yummy loaves. Eat fresh, freeze one for later or gift a loaf to a friend! 

You will need

*5 cups all purpose flour 

*4 extra ripe bananas

*4 eggs (ground flaxseed works as a vegan alternative)

*2 2/3 cup pumpkin purée 

*1 cup honey (maple syrup or agave can be used as an alternative)

*1 cup sugar. I prefer half white and half brown sugar in banana bread but all I had was white sugar today. Raw sugar works too. 

*1 cup nuts (optional). I chose pecans. 

*4 teaspoons pumpkin pie spice (or to taste for the spices)

*2 teaspoons cinnamon 

*1 teaspoon salt

*1/2-1 cup other add ins like chocolate chips, etc. 

*butter or oil to grease bread pans

Preheat oven to 350 degrees Fahrenheit. 

Mash bananas together with the pumpkin purée. I forgot to here but it helps.

Add in honey, sugar and oil. Mix well! 

Add in dry ingredients and mix until smooth. You can fold in the nuts and anything else you might want to add in after but I chose to put them in here. 

Grease two bread pans. I used a brush with room temperature butter. 

Pour or scoop the mixture into the two bread pans evenly. 

Bake for 1 hour up to around 1 hour and 15 minutes. Depends on your oven, add ins, et cetera. 

Pop out of bread pans after a minute or so then let cool before consuming (I know it’s hard to wait). Enjoy! 

Pumpkin Coffee Creamer Recipe

As soon as Fall items began to appear in July we started stocking up. We love Fall so much we even were handfasted in it and had a Fall and Norse themed reception. Our home includes Fall decor and color schemes all year round as well. This Summer despite the heat we have been burning Pumpkin Spice candles and my husband keeps an eye out for pumpkin spice flavored goodies alongside me. When I found pumpkin spice coffee a few days ago at Target (Archer Farms brand) I snatched it up! We’re obsessed and we’re not ashamed to admit it! Going home with the coffee I wanted to use a special creamer along with it. My regular varieties wouldn’t do. Luckily, I had all the ingredients to make my own Pumpkin Creamer! It’s easy and delicious! I made a large batch to test it out with a friend. You can easily cut the recipe in half or double it for big batches! 

You will need: 

*3 cups milk of choice. I used cashew milk as its thicker than my almond milk but you can use other milk alternatives, half and half, whole milk, plain vegan creamer, etc. 

*4 heaping tablespoonfuls of pumpkin purée (I may have made mine overflow because mmm PUMPKIN)

*4 tablespoons of REAL Maple Syrup (you can also use brown sugar, agave or even molasses but I would cut the amount of molasses in half) 

*1 tablespoon pumpkin pie spice (more or less to taste)

*1 tablespoon cinnamon (more or less to taste)

*1 tablespoon pure vanilla extract (optional)

Add all ingredients together! I put everything except the milk in first purely to show the ingredients for this post.

Turn heat on high and began whisking constantly and consistently. 

Keep whisking until concoction begins to boil.

Turn off heat and continue whisking for another 30 seconds or so (my pan gets super hot so I don’t just leave it in case of burning). 

Let cool! You can use it immediately in coffee or chill in the fridge. I tend to use refrigerated creamers as my additive to cool hot coffee. On hot days I drink cold brew so having cool creamer helps with that as well. Shake well before using! 

This should last about one week in the fridge. It depends on how often you open it, take it out, fridge temperature, etc. If you drink coffee a lot and blow through creamer I would make a large batch of this and keep jars of it in the freezer to last you all season! Defrost in the fridge for a day or two and use! Enjoy!