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RECIPES

Food Is Your Medicine

ASTRAGALUS & CODONOPSIS SOUP FOR LATE SUMMER

AUTUMN HERBAL SOUP - ASIAN FLAVOR

AUTUMN HERBAL SOUP - LEMONY DILL FLAVOR

with White Fish and Rice

BASIC KICHAREE

BURDOCK / NETTLE BROTH

DONG QUAI DAHL

(Indian style lentil soup) with QUINOA

HAWTHORN/ELEUTHRO BROTH

LATE SUMMER HERBAL SOUP - ASIAN FLAVOR

MANDARIN WALNUTS

MEDICINAL COOKED FRUIT RECIPES

ROASTED BEETS

SPRING HERBAL SOUP - BURDOCK & NETTLE

Fennel & Holy Basil Flavor with Mung Beans and Rice

SPRING KICHAREE 

with Burdock, Nettle & Vegetables

SUMMER COCONUT SOUP

with Millet & White Fish

SUMMER MILLET - Italian Flavor

SUMMER SPANISH RICE

WINTER HERBAL SOUP - FENUGREEK & ASTRAGALUS

Sweet Sour Flavor with Barley & Adzuki Beans 

WINTER HERBAL SOUP - HERBS DE PROVENCE FLAVOR

Tomato based with Barley and Black Beans 

 

Miscellaneous Other Recipes

COLD AND FLU RECIPES

ESSENTIAL OIL SPRAYS

HOUSEHOLD INSECT CONTROL

NEEM

REVITALIZING ENERGETIC CLEANSER

  SLIPPERY ELM RECIPES

 

 

 

SUMMER MILLET - Italian Flavor

In large pot sauté until purslane is only partially cooked:

2 cups Purslane, chopped

1/2 cup Green Onions, chopped

1 1/2 tsp. Sea Salt

1/4 tsp. Black Pepper, ground

1/2 tsp. Rosemary, dried, ground

1/2 cup Olive Oil

 

Add and lightly cook but keep firm:

1 cup Summer Squash, cut to any desired size

1 cup Green Pepper, cut to any desired size

 

Add tomatoes & fresh herbs but just heat, not cook:

2 cups Tomatoes, chopped

1/4 cup fresh Oregano leaves whole, no stems

1/4 cup fresh Thyme leaves, no stems

 

Add:

4 cups Millet, already cooked in herb broth

1 cup Adzuki beans, already cooked in herb broth (or substitute with cooked chicken or white fish pieces)

 

Serve warm or room temperature.

 

 

 

SPRING HERBAL SOUP - BURDOCK & NETTLE

Fennel & Holy Basil Flavor with Mung Beans and Rice

 

8 cups water, vegetable, grain, meat or bone broth

16 cloves Garlic, fresh, peeled, whole

1/2 oz Burdock Root

Place all of the above in large pot and simmer covered for 30 minutes.

 

Turn off heat and add:

1/2 oz Nettle Leaf

Stir in, cover and let sit for minimum 1 hour

Strain

 

Add the following items to the above strained broth and cook. Add vegetables at different times so more tender ones don't overcook.

½ teaspoon Black Pepper, ground

2 Bay Leaves whole

1 1/4 teaspoons Holy Basil

1 3/4 teaspoons Sea Salt

2 1/2 cups chopped Fennel Bulbs, chopped, without stalks

1 1/2 cups Carrots, chopped

3 cups Greens, chopped (options include Swiss Chard, Collard, Kale, Turnip Greens, etc.)

~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock)

 

Turn off heat when all vegetables are tender enough, add the following and do not cook further:

1 additional teaspoon Holy Basil

2 Tablespoons Olive Oil

24 oz Tomato Sauce

3 cups Mung Beans, cooked

1 1/2 cups Brown Rice, cooked

 

 

DONG QUAI DAHL

(Indian style lentil soup)

with QUINOA

Make the medicinal herb broth:

8 cups water or vegetable or grain or bone broth or meat stock

16 cloves Garlic, peeled, whole

1oz Dong Quai Root

Place all of the above in large pot and simmer covered for 1 hour.

Strain or take out all herbs with slotted spoon and discard.

Sauté on low in a separate pan until onions are completely and fully cooked:

2 cups Onions chopped to small size 4 Tablespoons Sesame Oil 8 cloves fresh Garlic, finely chopped or minced 2 Tablespoons fresh Ginger, finely chopped or minced 5 teaspoons Cumin Seed powder 4 teaspoons Chili Powder 4 teaspoons Turmeric Root powder 2 teaspoons Coriander Seed powder 1 teaspoons Cardamon Seed powder 1/2 teaspoon Cinnamon powder 1/4 teaspoon Anise Seed powder 1/4 teaspoon Fenugreek Seed powder 4 whole Bay Leaves 2 teaspoons Sea Salt

Add to above strained herb broth:

Sautéed onion & spice mixture above 4 cups cooked Quinoa 4 cups cooked Lentils Adjust salt or spices if necessary; add cayenne pepper if desired

No need to cook soup further. Serve warm.

 

 

 

WINTER HERBAL SOUP - HERBS DE PROVENCE FLAVOR

Tomato based with Barley and Black Beans

8 cups water or vegetable or grain or meat stock

16 cloves Garlic, peeled, whole

1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)

2 Bay Leaves whole

1/2 oz Rehmannia Root (Shou Di Huang)

1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

1/4 oz Nettle Leaf

Place all of the above in large pot and simmer covered for 2 hours. Strain or take out all herbs with slotted spoon and add the following items.

1 cup chopped Carrots (~2 carrots) 1 cup chopped Turnips (~1 turnip with skins) 1 cup chopped Green Beans ~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock) 1 teaspoon Sea Salt 1 teaspoon dried Basil 3/4 teaspoon dried Lavender Flowers 1/2 teaspoon dried Oregano 1/2 teaspoon Fennel Seed powder

Simmer in herb broth until desired tenderness

After all vegetables are cooked add the following: 4 cloves fresh Garlic, finely chopped or minced 16 oz Tomato Sauce 11/2 cups cooked Barley 1 cup cooked Black Beans Sea Salt adjust amount if necessary Black Pepper to taste

Gently heat to serving temperature. No need to cook soup further. Serving soup before garlic cooks is a better flavor.

 

MANDARIN WALNUTS

1 ½ cups raw Walnut halves

1 Tablespoon + 1 ½ teaspoons Sugar

1½ teaspoons Sunflower Oil or Walnut Oil (any vegetable oil without a strong taste of its own is fine to use)

¼ teaspoon Mandarin (Red) Essential Oil (50 drops if using a rubber bulb-type eye dropper)

tiny pinch of Sea Salt (a few grains)

Instructions:

Place walnut halves in heavy skillet over low heat. Toast for 10 to 15 minutes stirring frequently so they heat evenly. When done they will look darker only in some spots and a roasting smell will have been experienced for a while. They will taste richer and be crunchier than when raw. 10 - 15 minutes includes time for the pan to heat up.

While the pan is heating, thoroughly mix essential oil into sugar and salt. Use a cereal bowl so you can vigorously stir with a spoon to make sure there are no clumps of essential oil.

After walnuts have toasted pour into large bowl and sprinkle with the vegetable oil. A large bowl is convenient so you can stir easily to completely spread the oil over all the walnuts.

Mix the essential oil/sugar mixture into the walnuts stirring enough to completely cover all nuts with sugar.

When cool place in an airtight container.

 

ROASTED BEETS

Sweet, Sour & a little hot!

2 cups cooked* Beets cut, sliced to any desired size (~2-3 medium beets)

¼ cup Onion finely chopped

2 teaspoons Cheryl's Herbs Vinegar Extract Combination**

2 teaspoons Agave Nectar or Honey

¼ to ½ teaspoon Sea Salt

Instructions:

Mix all ingredients together in bowl.

*To roast beets, remove tops if necessary, wash and brush each one to make sure all dirt is removed.

Place in open, ungreased baking dish and bake at 375 degrees for 40 to 60 minutes depending on size of beet.

Jab with knife to test for desired tenderness.

When cool, use sharp knife to remove skins and any remnants of tops or threads of roots.

**Cheryl's Herbs Vinegar Extract Combination Herbs infused in raw, organic apple cider vinegar at medicinal extract strength. Made from fresh Garlic, Ginger Root, Onion & Habanera Pepper.

 

 

 

AUTUMN HERBAL SOUP - LEMONY DILL FLAVOR

with White Fish and Rice

 

8 cups water or vegetable or grain or meat stock

8 - 16 cloves Garlic, peeled, whole

1 inch fresh Ginger, peeled and roughly chopped

1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)

1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

1/4 oz Atractylodes Root (Bai Zhu)

1/4 oz Eleuthro Root (Siberian Ginseng)

1/4 oz Marshmallow Root

Place all of the above in large pot and simmer covered for 2 hours. Strain or take out all herbs with slotted spoon.

3 cups chopped Carrots (~6 carrots) 3 cups chopped Turnips (~3 turnips with skins) 1 teaspoon Sea Salt Simmer in herb broth until desired tenderness.

Using a ladle, spoon out 4 cups of vegetables & broth being careful to dip down to bottom of pot to get good ratio of vegetables to broth. Puree in a blender and add back to soup pot. This blender step can be omitted and a thin soup broth can be enjoyed.

Add ~ 1 lb Whitefish. Can be cooked in advance or cooked with vegetables above.

After all vegetables and fish are cooked add the following: 4 cloves fresh Garlic, finely chopped or minced 2 teaspoons dried Dill Weed 2 1/2 teaspoons Lemon Juice 3/4 teaspoon Lemon Zest Sea Salt adjust amount if necessary 

Black Pepper to taste

No need to cook soup further. Serving soup before garlic cooks is a better flavor.

Add cooked rice at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth.

 

AUTUMN HERBAL SOUP VARIATIONS:

With tomato sauce, barley, black beans and Mediterranean herbs

With white fish, rice, lemon juice, dill

With winter squash blended with chunks of onion, carrot and black beans or walnuts

Sweet, sour with beets, turnips, mustard greens, carrots and tomato sauce

 

AUTUMN HERBAL SOUP - ASIAN FLAVOR

16 cups water or vegetable or grain or meat stock

16 - 32 cloves Garlic, peeled, whole

2 inches fresh Ginger, peeled and roughly chopped

1 Tablespoon Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)

½ oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

½ oz Atractylodes Root (Bai Zhu)

½ oz Eleuthro Root (Siberian Ginseng)

½ oz Marshmallow Root

 

Place all of the above in large pot and simmer covered for 2 hours. Recipe can also be halved and made in a medium size pot.

Strain or take out all herbs with slotted spoon.

Saute finely chopped or minced fresh Garlic and Ginger in cold pressed Sesame oil. Use as much or as little as you want.

Add any amount, chopped any size of the following vegetables:

Carrot Mustard Greens, wash leaves and cut off tougher, lower part of stems before chopping leaves to desired size

Simmer as long as desired. Place tougher vegetable pieces in first, simmer and then add more delicate vegetables later so all are tender but not overcooked.

Add any amount of cooked Black Beans

Add the following seasonings as desired:

Sea salt or Tamari or Soy Sauce Fresh Cilantro Leaves

Add cooked Barley at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth.

 

MEDICINAL COOKED FRUIT RECIPES

Cardamon Pears

2 large or 3 medium size pears, unpeeled, cored, sliced or cubed as desired ¼ cup water 1 teaspoon butter or oil of your choice ½ teaspoon Cardamon powder pinch of sea salt

Melt butter in pan first, add pear pieces, water, Cardamon and salt. Stir to mix and cook on low heat until desired softness. Size of pear pieces will determine length of cooking time.

* Optional: add honey, maple syrup, agave nectar, or sugar if desired.

 

 

ASTRAGALUS & CODONOPSIS SOUP FOR LATE SUMMER

14 cups water or vegetable or meat stock

28 cloves garlic, peeled and roughly chopped

1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with

your fingers)

1 oz Codonopsis Root

 

Place all of the above in large pot and simmer covered for 2 hours. Recipe can also be

halved and made in a medium size pot.

Strain or take out herbs and garlic with slotted spoon.

 

Add any amount, chopped any size desired of the following vegetables:

Onion

Carrot

Cabbage

Green beans

Shitake mushrooms – If fresh are not available, dried mushrooms can be used and should be soaked

in water for 15 minutes or longer before chopping. Save soaking water for future stock.

Simmer as long as desired. Place tougher vegetable pieces in first, simmer and then

add more delicate vegetables later so all are tender but not overcooked.

 

Add the following seasonings as desired:

Sea salt

Tamari or soy sauce

Sesame oil (cold pressed and unrefined)

*Roasted Sesame Oil – add only small amount, try only ½ teaspoon first because the flavor is quite

strong. *Is dark brown color, usually sold in small bottles in Asian food section.

 

Add cooked whole grain at last minute. If grain sits in soup for longer periods of time

the grain can soak up all or most of the broth. Grain suggestions include: rice, barley,

millet, quinoa, etc.

 

Meat can be cooked with the broth or can be added later.

 

 

SPRING KICHAREE 

with Burdock, Nettle & Vegetables

 

Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process.

2 cups Onion, chopped small

 

8 cloves Garlic, fresh, minced

3 Tablespoons Sesame Oil

1 Tablespoon + 1 1/2 teaspoons Turmeric powder

1 Tablespoon Garam Masala* powder

1 Tablespoon Holy Basil

2 Bay Leaves, whole

1/2 teaspoon Black Pepper, ground

2 teaspoons Sea Salt

 

Add just barely enough water or broth to above mixture to cook the following vegetables. Add carrots first because they require a longer cooking time then add greens and mushrooms.

 

2 1/2 cups Carrots, chopped

8 cups Greens, chopped

~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock or use now)

 

Combine all of the above with the following and do not cook further.

 

4 cups Mung Beans cooked in Burdock Nettle Broth (separate recipe is available)

4 cups Brown Rice cooked in Burdock Nettle Broth (separate recipe is available)

2 Tablespoons Lemon Juice

 

*Garam Masala is an all-purpose spice blend used in Indian dishes. Typical ingredients include: coriander, cardamon, black pepper, cinnamon, cumin, caraway, cloves, ginger, nutmeg, etc.

 

 

BURDOCK / NETTLE BROTH

 

Combine in a large pot, cover and simmer for 30 minutes:

 

1 oz Burdock Root 16 Garlic cloves, fresh, peeled, roughly chopped just so they're not whole 16 cups water, vegetable, grain, meat or bone broth

 

Turn off heat and immediately add:

 

1 oz Nettle Leaf

 

Stir, cover and let sit for minimum 1 hour.

 

Strain and use as a replacement to water for making grains, beans or soup.

 

LATE SUMMER HERBAL SOUP - ASIAN FLAVOR

14 cups water or vegetable or meat stock

28 cloves garlic, peeled and roughly chopped

1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers)

1 oz Codonopsis Root

Place all of the above in large pot and simmer covered for 2 hours. Recipe can also be halved and made in a medium size pot.

Strain or take out herbs and garlic with slotted spoon.

Add any amount, chopped any size desired of the following vegetables:

Onion 

Carrot 

Cabbage 

Green beans 

Shitake mushrooms - If fresh are not available, dried mushrooms can be used and should be soaked in water for 15 minutes or longer before chopping. Save soaking water for future stock.

Simmer as long as desired. Place tougher vegetable pieces in first, simmer and then add more delicate vegetables later so all are tender but not overcooked.

Add the following seasonings as desired:

Sea salt 

Tamari or soy sauce 

Sesame oil (cold pressed and unrefined) 

*Roasted Sesame Oil - add only small amount, try only ½ teaspoon first because the flavor is quite strong. *Is dark brown color, usually sold in small bottles in Asian food section.

Add cooked whole grain at last minute. If grain sits in soup for longer periods of time the grain can soak up all or most of the broth. Grain suggestions include: rice, barley, millet, quinoa, etc.

Meat can be cooked with the broth or can be added later.

 

WINTER HERBAL SOUP - FENUGREEK & ASTRAGALUS

Sweet Sour Flavor with Barley & Adzuki Beans 

8 cups water or vegetable or grain or meat or bone stock

16 cloves Garlic, peeled, whole

1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba)

2 Bay Leaves whole

1/2 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers) 1/2 oz Fenugreek Seed

Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon

 

Add the following items to the above strained broth and cook.

3 cups chopped Cabbage

1 1/2 teaspoons Sea Salt

1/2 teaspoon dried Rosemary Leaf ground or broken into smaller pieces

 

When cabbage is tender enough but not too cooked add the following but do not cook further:

3 cups Beets, cooked, peeled, chopped

16 oz Tomato Sauce

4 cups Barley, cooked

3 cups Adzuki Beans, cooked

3 Tablespoons Agave Nectar or Honey

1/4 cup + 1 1/2 teaspoons Cheryl's Herbs Vinegar Extract Combination** or any vinegar of your choice

 

Sea Salt adjust amount if necessary

Black Pepper to taste

 

Gently heat to serving temperature. No need to cook soup further.

 

**Cheryl's Herbs Vinegar Extract Combination: Herbs infused in raw, organic apple cider vinegar at medicinal extract strength. Made from fresh Garlic, Ginger Root, Onion & Habanera Pepper.

 

SUMMER SPANISH RICE

In large pot sauté until only partially cooked:

 

2 cups Green Onions, chopped

1 cup Celery, chopped

1 cup Parsley Leaves, fresh

1 tsp. Sea Salt

1/4 tsp. Thyme, dried

4 Bay Leaves

4 Tablespoons Olive Oil

 

Add and lightly cook but keep firm:

 

1 cup Green Pepper, cut to any desired size

 

Add tomatoes & herbs but just heat, not cook:

 

3 cups Tomatoes, fresh, chopped extra small (especially the parts attached to skin)

3/4 tsp. Thyme, dried (this is in addition to amount above)

1/4 tsp. Clove powder

 

Add:

 

4 cups cooked Brown Rice, (cook in herb broth)

1 cup cooked Black Beans, (cook in herb broth) (or substitute with cooked chicken or white fish pieces)

 

Serve warm or room temperature.

 

 

SUMMER COCONUT SOUP

with Millet & White Fish

In a large pot cook fish in broth:

1 lb White Fish, fresh

6 cups Hawthorn/Eleuthro Broth (see recipe)

 

Simmer until fish is cooked, remove fish (leave broth in pot) and when cool enough remove skin.

 

To the same broth used to cook fish add the following:

2 cans Coconut Milk (13.5 oz cans, so 27 oz total)

2 Tablespoons Turmeric powder

2 teaspoons Sea Salt

6 cloves Garlic, fresh, minced

 

Add chopped vegetables in order of toughness and cook until tender.

2 cups chopped dense vegetables, like Carrots, Squash, Turnips, Fennel bulb, etc.

2 cups leafy green vegetables like Purslane, Lamb's Quarters, Spinach, Kale, Collards, Swiss Chard, etc.

 

Turn off heat and add but do not cook further.

1 cup Green Onions, chopped

1 1/2 cups Cilantro leaves, fresh

4 Tablespoons Lemon or Lime Juice

1 drop Lemongrass Essential Oil (use an eyedropper)

2 cups cooked Millet (cooked in herbal broth)

 

Serve warm.

 

 

HAWTHORN/ELEUTHRO BROTH

(Eleuthro is also known as Siberian Ginseng)

Combine in a large pot, cover and simmer for 1 hour:

1 oz Hawthorn Berry

1 oz Eleuthro Root

16 Garlic cloves, fresh, peeled, roughly chopped just so they're not whole

16 cups water, vegetable, grain, meat or bone broth

Strain and use as a replacement to water for making grains, beans or soup.

 

 

 

Cold and Flu Recipes

 

Elder Flower / Peppermint Leaf Recipe

 

Elder Flower whole

Peppermint Leaf cut

 

Make a tea using equal parts of these dried herbs. 

 

Dr. Edward E. Shook writes about this recipe in his book “Elementary Treatise in Herbology”. His recipe is to pour 1½ pints of boiling water over the herbs, using one ounce of each herb.  “Cover and allow to steep in a hot place for 10 to 15 minutes. When ready strain into another saucepan and sweeten with honey. Before taking, the patient should be in bed, well covered with blankets to retain heat.  Drink one pint as hot as possible, and remain in bed, covered for at least 12 hours. A hot water-bottle covered with a towel dipped in vinegar, applied to the feet and allowed to remain there, will be of great benefit.  For children take one half to one teacupful” of the tea.

 

Shook says this is  “…an amazing, yet perfectly safe and effective remedy for all forms of colds and fevers.  It is simple to prepare, easily obtainable, and so quickly effective that it astonishes those who use it for the first time.”  Now isn’t that a great statement!

 

In his book “The Way of Herbs”, Michael Tierra also writes about this very same recipe.  He says “Take one or more cups of the infusion and follow immediately with a hot bath.  Then go to bed with several covers to provoke perspiration.” 

 

Suggestion: The directions Shook gives for this tea uses a pretty large quantity of herbs, yet not enough water to really cover them.  I would definitely want a strong cup of tea to break a fever.  Therefore, if you didn’t want to use quite that amount of herbs, I might make a tea using 1-2 Tbsp. of each herb for every cup of water.

For an even more medicinal hot bath try Cheryl’s Herbs Sweat Bath Herbs, 5-10 drops of Eucalyptus Essential Oil, and 1-2 cups Sea Salt (Granulated or Coarse) added to the water.  Soak for 20 minutes.

 

 

 

 

Neem

Neem Plant Spray

Ingredients:

32 oz warm water

1 teaspoon (5 ml) Neem Seed Oil (cold pressed vegetable oil, not essential oil)

1 teaspoon (5 ml) Cheryl's Herbs All-Purpose Household Soap (or any mild eco-type, liquid dishwashing soap)

Preparation:

Mix soap with warm water (don't stir too vigorously to avoid excess suds) Slowly add Neem Seed Oil and continue to stir Pour into spray container and keep shaking or agitating while spraying Use within eight hours

This is a .5% dilution of Neem Seed Oil. If a stronger product is needed a 1% dilution is the maximum: 2 teaspoons each of Neem Oil and liquid soap.

Suggested uses:

*Spray the plant thoroughly including the undersides of leaves and entire stem of the plant.

Apply spray only in very early morning, late afternoon or evening to not harm beneficial insects. Once spray has dried it is not harmful to good insects any more, only to sucking and chewing bugs.

Do not apply the oil to a plant in direct sun as the oil can increase the effect of the sun and burn the leaves.

If you have enough solution, drench the soil around the roots. This is also good for the soil. Some plants don't like soil drenches like onions, cabbage & tomatoes.

Spray once a week until the problem is gone. Spray sooner if it rains.

Increase the strength if the insects seem to not be affected enough.

Spray can be used until the day fruits & vegetable are harvested without harmful effects to people or pets.

Spray is not harmful to skin.

*Do a test application on any plant you suspect might be more sensitive. Plants known to be more sensitive to oils include: impatiens, fuchsias, hibiscus, some roses, trees like maples, hickories and black walnut. Avoid spraying drought stressed plants, when humidity is high or during periods of extreme heat or cold.

Shake well and frequently during spraying.

RESOURCE: www.discoverneem.com

 

APPLICATIONS OF NEEM TO SKIN & HAIR

For People and Pets

Neem Seed CO2 Essential Oil Soap/Shampoo Treatment:

Add ½ teaspoon Neem Seed CO2 Essential Oil to every 1 oz of Cheryl's Herbs Summer Soap/Shampoo or Cheryl's Herbs Soap/Shampoo Base or any Cheryl's Herbs Soap/Shampoos. Our Summer Soap/Shampoo makes an excellent choice because these herbs and essential oils are well known for their insect repellent action.

Shake well before using

Lather well and continue rubbing. Work into hair, scalp or skin for a few minutes. Work the lather for a longer period of time than normal shampooing. Rinse as usual.

 

Neem Leaf Extract for Hair, Scalp and Skin

Pure, undiluted Neem Leaf Extract can be applied directly to hair, scalp or skin but it is a water-thin liquid and you may find it cost prohibitive to use undiluted to cover large areas.

Neem Leaf Extract and Aloe Vera Gel mixed together half & half makes quite a nice product. Combine both in a plastic squeeze bottle, shake well to mix and apply thickly to any area needed.

Leave on to penetrate for as long as possible before washing off. Applying before bedtime is a great option.

 

Neem Leaf Tea Rinse

Make eight cups of tea or more to cover a head of hair; amounts vary according to length and thickness of hair and size of pet.

Directions:

2 - 4 heaping tablespoons Neem Leaf cut for every cup of water used

Combine the herbs with water that has just boiled. Cover and let steep several hours or overnight.

Strain.

The next step is most easily done in a bathtub.

Bring the container of tea and a large bowl into the bathtub. Pour the tea over the head so as to completely rinse the scalp and entire length of hair. Position the large bowl under the head so that the bowl collects the tea. Submerge head into tea that has collected into the bowl and soak for a minute or longer for stronger effect. Repeat this last step several times in order to fully treat the head and hair. Adapt these instructions the best you can for using the tea rinse on a pet.

Do not rinse the hair with water. Leave the tea on the hair and towel dry.

The tea may stain a light colored towel.

 

Neem Leaf Powder For Pets

Dust your pet's coat with Neem Leaf Powder in the same manner as applying commercial flea powders.

 

Neem Seed Oil (cold pressed, vegetable oil) Skin & Scalp Treatment

Neem oil becomes solid in cooler temperatures. It may be necessary to gently heat oil to liquefy.

Please note Neem Seed Oil is gentle, soothing and healing to the skin & scalp.

Neem Seed Oil has a strong food-like odor. If desired essential oils can be added for a more pleasant product.

Skin:

Apply as frequently and as liberally as desired. Rub in and let the oil penetrate the skin for as long as possible before washing off. Applying before bedtime is a great option.

If you make your own skin care products Neem Oil can be an ingredient to creams, lotions and other skin care items.

Scalp & Hair:

Massage oil into scalp.

Divide hair into sections and pull the oil down the hair shaft one section at a time till the entire head of hair is coated.

Cover the head with a shower cap or plastic bag.

Leave on several hours or over night

Apply shampoo and lather before rinsing. This procedure may be repeated several times as necessary to rid the hair of the oily residue.

Prevention

Cheryl's Herbs Catnip Summer Spray would be ideal to spray in the hair on a regular basis especially on children before going to school or playing with other kids. Other potential Cheryl's Herbs sprays include Clean Spray, Lemony Spray & Respiratory Spray.

 

HOUSEHOLD INSECT CONTROL

Neem Household Surface Spray (2% Neem CO2 Essential Oil)

Combine Neem CO2 Essential Oil with water in a spray bottle. Spray bottles with a large output spray top are more convenient to cover larger areas at a time.

Essential oils and water do not stay mixed and actually separate dramatically fast.

Shake well before spraying. Shake frequently during continuous spraying.

Spray floors, bedding, pet areas and lightly spray furniture. Test small areas of furniture first to make sure discoloration is not a problem. This is not likely to be a problem but better to be safe rather than sorry.

Not recommended for direct application to pet.

Depending on your problem try spraying once a week. Increase frequently if needed.

Amount of essential oil: Add 12 drops Neem CO2 Essential Oil to every 1 oz of water used. Due to varying size drops from various bottles consider the following: If using eye droppers add 24 drops. If using Cheryl's Herbs essential oil bottles add 42 drops.

Instead of counting drops, measuring spoons can be used for adding essential oil to water: ¼ teaspoon essential oil in 2 oz water, ½ teaspoon in 4 oz water or 1 teaspoon in 8 oz water.

If you need more convenience try Cheryl's Herbs Neem Surface Spray Concentrate.

Enjoy the ease of combining 1 part of this concentrate to 3 parts water.

For example: 1 oz concentrate to 3 oz water in a 4 oz spray bottle (1 oz = 2 Tablespoons) 2 oz concentrate to 6 oz water in an 8 oz spray bottle 4 oz concentrate to 12 oz water in a 16 oz spray bottle

You will still need to shake frequently when spraying as described above.

Dusting Floors & Pet Areas With Powders

Diatomaceous Earth, Borax, Neem Leaf powder can be used singly or combined together.

Ideas of where they can be used are: carpet, hardwood, tile floors in the house, basement and garage floors and dog & cat bedding.

For best results a fine dusting of powder should be applied. Avoid making piles or lines with a powder because some larger insects will find alternate routes and avoid coming into contact with the powder.

Take care to minimize inhalation when applying to floors.

Consider ventilating the room or wearing a mask.

Reapply powders after sweeping or vacuuming.

For the best and easiest application use a Spritzer (Garden Duster/Sprayer) which is a simple plastic tube device that produces a fine mist or cloud of powder to be gently applied to a surface in your house or garden. The long tube makes it possible to apply powder underneath furniture and hard to reach places.

Cheryl's Herbs sells all the above items for your convenience. We also offer a special blend of the three powders mixed together called Cheryl's Herbs Floor Powder

 

REVITALIZING ENERGETIC CLEANSER

I was initially introduced to aromatic salt scrubs while studying with Cheryl Hoard in the aromatherapy 101 course years ago. I learned that they offer the
skin a radiant glow and stimulate circulation of the blood and lymph. They are tolerated by all but the most sensitive skin types. I cannot take credit for the
recipe below as I feel it was given to me while preparing myself for a workshop years ago. I quickly found out that it helped relieve my brother-in-law's stiff
fingers when he could not even close his hands, 30 seconds of application and a rinse and he had his complete painless grasp back again. I found that many of my clients with pain can use it in the shower to alleviate painful muscle and joint aches. It does wonders for my teenagers when their face breaks out with acne. I use it at least weekly as I feel it lifts off the residual energetic static of my work week. When we used it as an exercise at my journey home retreat it was voted the favorite part of the retreat by many.

I recommend preparing this with your mind chatter cleared and your intention for use set.

Ingredients

One cup of fine sea salt 2 tablespoons of Cheryl's Herbs Frankincense and Myrrh Soap and Shampoo
One large pinch about 1 teaspoon, of dried rosemary gently broken into 1/4 inch pieces

Wet skin thoroughly in shower with warm water (Ideally for at least five minutes). Turn off shower, massage mixture over entire body. Pay particular
attention to tops of shoulders, heart, back and chest. The intention is that your washing away lingering energies that keep you from being joyful,
compassionate and love in action, or anything that may block your ability to clearly use all of your senses. Leave on for desired time. I find 1 to 2 minutes
is adequate. Shower off and visualize the stresses, disappointments, judgments of others etc. going down the drain.


The follow up polishing process Is a simple two-step process. Spray rose hydrosol all over and then smoothed on a very fine layer of calendula cream to
raise the vibration of the field and finalize the clearing and polishing intention. For skin with acne jojoba cream is an ideal replacement for the
calendula cream.

I would love to hear how this works for you if you would like to let me know drop me a note at
relief@fidnet.com.



Many Blessings,

Donna Nicks PT, Owner Pain Relief Center

Breath of Heaven Services
1848 Bem Church Road
Owensville MO 65066

573-680-7246
www.breath-of-heaven.com
 

 

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