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7/29/2017 0 Comments Plant-Grow-Bloom: Mullein
How to Make Ear Drops
 2. Place freshly picked flowers in a glass jar. 3. *Optional: Peel and coarsely chop garlic cloves (organic is best) and add to top of flowers in jar.
5. Put lid tightly on jar and set out in the sun. *You can also use the warm setting on a crockpot to speed the process up. That will take about 8-12 hours.
How to Use Oil: *NEVER put any liquid in someone's ear if the eardrum has been damaged! Warm oil by putting bottle in a cup of warm water. Make sure that it doesn't get too hot. You want the oil to be warm. Drop 2-3 drops into the ear canal and massage the ear. *Make sure you do this to both ears to prevent spreading. Put a cotton ball in the ear to prevent the oil from seeping out. You want to keep this goodness in as long as possible! Resources:
The Book of Herbal Wisdom Using Plants as Medicines by Matthew Wood https://joybileefarm.com/earache-remedies-mullein-flower-oil/ http://www.thehippyhomemaker.com/naturally-treat-ear-infections/ https://draxe.com/mullein/
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 All grains and most nuts have phytic acid which blocks the absorption of minerals in the digestive tract. Soaking grains makes minerals available which would otherwise pass straight through the digestive system. Calcium, Magnesium, Copper, Iron, and Zinc are a few examples of minerals released after soaking. By soaking, enzymes break down and neutralize the physic acid, easing the work for your digestive system. Resources used:
Here is the basic recipe that you will follow for soaking grains. You will need to find a resource which states the amount of salt, soaking time, sprouting time, and dehydration time based on what kind of grain you are using. All grains should be soaked prior to consuming.  1. Pour grains into a glass jar.  2. Add salt or whey.  3. Add water until grains are completely covered plus four inches. This allows extra water to be absorbed during the soaking cycle. 4. Stir it up. 5. Let soak for desired time. 6. Drain, discard water, rinse. Place back into jar, shake, rinse again. Rinse three times. *May need to rinse more in the summer, like at lunch and dinner if you soaked overnight.
8. Do this until you see the grain sprouting. 9. Dehydrate using a dehydrator or at a low temperature in your oven. 10. If flour is desired, put soaked and dehydrated grains in a blender and pulse until desired consistency. *Note: the fresher the ground flour, the better. Only do a small amount at a time unless you know that you will be doing a lot of baking. Sprouted and dehydrated grains need to be stored in the refrigerator before and after grinding. TIP: To disguise the whole wheat taste, simply add one tablespoon of orange or pineapple juice to the bread recipe, and adjust the liquid ingredients accordingly.  TIP: When first starting to use soaked grains, gradually get your family used to them. They will not rise as much as unsealed grains. Try doing a 2:1 ratio with two parts unsoaked to one part soaked, then do 1:1. You want to end with 1:2 ration with one part unsoaked and two parts soaked. |
CategoriesAll Bread Class Recap Clean Eating Fermentation Herbs Nutrition Plant Grow Bloom Plants ARE Medicine Sourdough Sourdough Chocolate Chip Muffins Sourdough Pizza Crust Starter Weston A. Price 
AuthorHeather Brooks, Marketing Manager & Blog and Administrative Assistant 
None of these posts have been evaluated by the FDA. They are not intended to cure, treat, or diagnose any disease. As with any medical concerns, always consult your medical professional before trying any of the ideas presented on this blog. All information has been obtained from various sources and personal experiences. |
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