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Lee Gee

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since Oct 09, 2012
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Recent posts by Lee Gee

Hi Andrew,

Is Loki a wolf hybrid. Does s/he get along with dogs? Livestock/chickens?

Where are you now?

Update?
4 months ago
Hi C. W.,

Can you share a little about what zone you are in, what micro climate, soil conditions, guild you are looking to create?

Thank you.
4 months ago
Let there be (even more) light!

Well done Jeff. And your daughters know how to wire a house.

How about a follow up video where your daughters explain all the the parts of the system?
4 months ago

Traditional Fire Cider


Description

Traditional Fire Ciders are a specific type of oxymel, an ancient medicine that combines herbs with the soothing combination of vinegar and honey. It is believed this spiced-up version first was named Fire Cider by herbalist Rosemary Gladstar, who adds garlic, onion, horseradish, turmeric and pepper to the blend to kick-start immunity. From there, recipes for Traditional Fire Ciders are often adapted regionally depending on local herbs, culture or family tradition. The below recipe is adapted by Crystal Hamby, a faculty member in the Department of Botanical Medicine, to include culinary herbs for their antimicrobial properties as well as for their flavor. This recipe fills a pint-size glass jar, but she encourages you to experiment with other sizes as well as different herbs. Read more about the benefits of Traditional Fire Ciders.

Ingredients

1⁄4 medium onion, chopped
3 clove garlic, peeled and minced (can double to taste)
2 inch piece of ginger root, peeled and minced (can double to taste)
1 inch piece of horseradish, grated (can double to taste)
1 tsp turmeric, ground
1⁄8 tsp cayenne pepper (can double to taste)
1 tsp dried coriander seeds
1⁄2 tsp dried lemon peel
1⁄2 tsp black pepper
1 tbsp each of your favorite fresh culinary herbs, i.e. rosemary, basil, tarragon, hyssop (or use 1 teaspoon each dried)
1 cup raw apple cider vinegar (to fill half of jar)
1 cup raw honey (to fill half of jar)

Instructions

Place onion, garlic, ginger, horseradish, spices and herbs in the bottom of the jar. Add in vinegar and honey in equal amounts to fill the jar, probably 1 scant cup of each. If you’re sealing the jar with a metal lid, place a piece of parchment paper or wax paper between the glass jar and the lid to keep the vinegar from corroding the metal.

Shake well, store in a cool dark place for about a month, and shake the jar daily. After about a month, strain the liquid, squeezing the solids with a cheesecloth or fine-mesh strainer.

Your Traditional Fire Cider does not need to be refrigerated. Store in a cool dark place for as long as a year. Take 1 tablespoon a couple of times a day to maintain health.

Notes

You can simply take your Fire Cider straight or in a drink with some bubbly water. Or try using it to cook with. Hamby suggests using it straight as a salad dressing or mixing it with olive oil and mustard to make a vinaigrette, or using it as a marinade for fish, tofu and meats.
4 months ago
Here is the thread for Sepp Holzer's Bone Sauce.


Here is Paul's remembrance of Sepp's recipe for those who wish to remain on this page.

First you start with a cast iron kettle and bury it a bit and put a cup of water in the bottom. The fill another kettle with bones, put a screen over it and then plop the bone kettle upside down on the other kettle. Then pack clay around the edges to make a good seal. Then Pile up some dirt and build a big fire over the whole thing.


Keep the fire going for an hour or two and then let it sit for a day. Then collect the nasty gunk from the bottom. Apparently this smells awful. Smear a little of this around the trunk of any tree and animals won't ever touch that tree.

Here is my lame attempt at drawing Sepp Holzer's bone sauce contraption




4 months ago
Congratulations to all those fortunate feet!!!
4 months ago
My post from a year ago still applies:

Herbs and steps to take for a cold/flu


Thank you for the elderberry recipes – I will add them to my collection.

For your consideration – my two cents. (FYI – I gave up wheat and dairy 25 years ago and haven’t had a cold, flu, sniffle, sneeze, fever, bronchitis, etc., since.)

In no particular order:

Astragalus – deep immune building – can be taken over long periods of time without causing a drop in immunity - not in the presence of a fever.

Echinacea is a short term tonic – meaning you take it for 5 days on 2 days off, or 2 weeks on 2 weeks off. If taken continually it LOWERS your immune functioning.

Build your microbiome – 80% - 90% of your immunity is in your gut. Bone broth helps heal the gut and is very healing/soothing to the whole gastrointestinal tract. Eat homemade ferments like sauerkraut or probiotics.

Fasting is a great way not to use the body’s energy used for digestion and divert it for healing. Just do clear liquids for a couple of days. You can easily allow a sloughing off of dysbiotic state, which has probably contributed to feeling ill.

Wheat/dairy/sugar/meat/grains in general/alcohol cause mucus formation – a great place for the unwanted guests to nest and breed. Slows down the entire system, causes blockages of the movement of energy.

Fenugreek helps to expel mucus from almost everywhere.

Become more alkaline – bacteria/virus et al love to thrive in acidic and anaerobic environments. Drink hot lemonade sweetened with stevia – sugar makes you acid.  Drink green juices. Take a teaspoon of baking soda in a glass of water.

Andrographis – One of the great bitter herbs – good for congested liver, is an anti-inflammatory and stimulates the immune system – can be found in “Kold Kare”as a single herb, in any good health food store or on the internet. Take it at the first sign of something coming on.

Ear Ache – mullein and garlic infused oil.

Move your lymph. Massage, poke root, red root, homeopathics, jumping on a rebounder.

Propolis – Great for boosting the immune system and wonderful to bath a sore throat in. Please appreciate what bees go through to accumulate propolis, sticky resins and saps. I once observed a worker arrive at the hive laden with propolis. She waited, patiently, for 5 hours for another worker or two to come help her unload. Apparently she couldn’t do it herself.

Feeling chilled? Ginger, grated, in your hot tea of choice will warm you up. Ginger is also known as a pushing herb – makes whatever herbs you are taking more effective.

Not because it is Christmas – Frankincense and Myrrh – antibacterial, antiviral and antifungal.

Vitamin D3 and Vitamin C – essential to good immune function.

Medicinal mushrooms – reishi, maitake, shiitaki, and betaglucans.

Minerals – zinc, selenium, germanium and you may be deficient in magnesium –used by every cell of your body – Epsom salts – soak your feet in some nice hot water with Epsom salts – magnesium sulfate absorbed through the skin – very relaxing.

Fever – you are fighting an infection - help it along and pile on the blankets and sip hot tea. You will sweat. Using this method you can feel when the fever breaks. Have dry clothes handy to change into.

Meditate – stress wreaks havoc on your immunity. Focus on all you have to bee grateful for.

Slippery elm – so soothing to the mucus membranes.

Elecampane, mullein, coltsfoot, osha and wild cherry for lungs. Different applications - tinctures, teas, smoking them. PS - Don't smoke cigarettes.

Take any of the adaptogenic herbs – they help you to ease though regulation – ashwagandha, rhodiola etc.
4 months ago
It depends on what is in the antibacterial stuff.

Wrap your cell phone in a zip lock bag, secured with a little tape, cut outs for speaker and microphone. Change daily - A LOT of plastic.

Please be aware that many chemical antibacterials are toxic to YOU not just bacteria and viruses and can lower your immune function.

4 months ago