Recipes from Ohlone Herbal Center

bonbons-and-fennel

Tony Siefert’s Herbal Boost Bon Bon

Tony Siefert, medicine maker at Ohlone Herbal Center, offers this sweet treat for holiday parties.

1 cup raw honey
1 cup nut butter (almond, hazelnut, or walnut)
1 cup tahini
1 cup mixed dried fruit, minced
8 ounces “powered” herbs (or 2 ounces per cup of first 4 ingredients); use herbs in your spice cabinet or try astragalus, ashwagandha, cacao, cardamom, caraway, coffee, cinnamon, eleuthero, fennel, ginger, or maca
Cayenne powder to taste
1 teaspoon bee pollen
Garnish: sesame seeds, dried coconut

Combine ingredients in a mixing bowl and mix well. Roll the mixture into bite-size balls and top with ground coconut and toasted sesame seeds. Chill until firm and serve.

 

ohlone_best-of_high-res-19Tony Siefert’s Fall Honey Electuary

An herbal support for the symptoms of cold and flu

1 tablespoon black cohosh
1 tablespoon echinacea
1 tablespoon elderberries
1 tablespoon wild cherry bark
1 tablespoon yarrow
8 fluid ounces raw honey

Finely grind all of the herbs in a coffee grinder, then combine with honey and mix. Let the mixture infuse for at least 24 hours. Eat straight from the jar or add 1 teaspoon to your favorite tea.

 

Madeleina Bolduc’s Vitality Decoction

Madeleina Bolduc is a member of the core faculty at the Ohlone Herbal Center.

ohlone_best-of_high-res-23Tonic herbs:
1 ounce chicory root, dry roasted and chopped
1 ounce dandelion root, dry roasted and chopped
1 ounce fo ti (Chinese knotweed) root
1 ounce eleuthero (Siberian ginseng) root
¼ ounce sarsaparilla root
¼ ounce licorice root

Carminative herbs:
1 teaspoon powdered cinnamon
1 teaspoon dried orange peel
1 tablespoon minced fresh ginger

Combine the above herbs. (If not using immediately, you might store them in a pretty jar.)

To prepare for use, add 3 tablespoons of the herb mix to 4 cups of filtered or spring water in a saucepan. Heat and simmer for 30 minutes, or until the liquid has reduced by half. This will result in a strong coffee-colored liquid. Strain and put aside. Add 2 more cups of water and decoct (reduce) until it is again by half. Add to the first batch.

Drink ¼–½ cup 3 times per day. You may drink it full strength or add it to your water bottle to sip throughout the day.

Try some in hot water for a tasty coffee substitute, perhaps with coconut milk and coconut sugar.

The decoction should be stored in the refrigerator. Keeps up to 5 days.

 

Madeleina Bolduc’s Relaxing Bedtime Drink

For 1 serving:

1 cup coconut or almond milk
1 teaspoon coconut sugar
1 teaspoon ashwagandha
A pinch of cardamom and nutmeg
A pinch of turmeric root, powdered or freshly grated
A pinch of ginger root, freshly grated
Dash Himalayan or sea salt
1 teaspoon rose or orange blossom water (found in health food or Middle Eastern specialty stores)
1 or 2 droppers each of skullcap and/or passionflower tincture (optional)

Mix the first 8 ingredients in a saucepan and warm. Stir in the rose or orange blossom water and the tinctures and serve.

Photos by Lucille Lawrence

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