Endometriosis is the abnormal growth of endometrial cells outside of the uterus. This can be very painful for woman and There is no cure for Endometriosis and the accurate diagnosis is most commonly identified by laparoscopy which is what Jessica underwent.
I really love using lavender in edible creation. My goal is to cultivate lavender. as in keep it alive and healthy. I used to buy potted lavender from Trader Joes but somehow they wouldn’t make it very long, but the more I understand the simple roots of gardening I think California’s sun is too intense for plants.
On the topic of warm weather, hydration is very crucial with the temperatures many are experiencing. I remember once in Culver City I had a wonderful lavender lemonade. It was floral, sweet, & refreshing. I didn’t have but one lemon on hand but I did have culinary lavender and a lemon meringue tea from Art of Tea. The tea is a blend of green rooibos, orange peel, rose petals, cornflowers – all of it organic. Blended with raw unfiltered honey and you have a drink that makes the summer slightly bearable.
2 cups of unfiltered water
2 tablespoons of lemon meringue tea
1 tablespoon of edible organic lavender buds
1 tablespoon of raw honey I used clover honey
juice of one organic lemon
+ 3/4th cup of cool water
- First, make the tea – steep 2 cups of water with both the lemon meringue tea & lavender buds so they infuse. Let it sit for 20 minutes or so
- Remove steeper, since you’ll be adding a little more liquid to if you need to transfer the tea to a bigger cup do so.
- Add the juice of a lemon & honey and stir until it dissolves. Add the remaining water and then taste, maybe you want it a little sweeter (up the honey) or add more water it its too sweet
- Once you’re content place the lavender lemonade tea in the freezer or add ice cubes and enjoy
if you don’t consume honey you can use maple syrup, raw sugar, vegan honey, or liquid stevia
feel free to add berries or chia seeds
if you dont want to heat up the honey you can freeze the tea first & then blend the honey + lemon
Lavender Honey Brazil Nut Milk is perhaps perfectly described as floral, sweet and creamy. I was blown away by how delicious it tasted. Cotton candy came to mind (except I haven’t had that since I was a little kid) minus the sugary aftertaste. Something elves or fairy folk would drink maybe? Anyway, it smells wonderful thanks to the lavender and it is perfect for neutral cereals or even add cacao powder. Substitutions at the end.
Lavender is so beautifully paired with honey in this recipe. Free of refined sugars and theoretically lavender does have nutritional benefits (read here). The flowering herb is attributed to relaxation. Raw honey is technically also flower food because it comes from their nectar. In a raw unfiltered state it is true honey because it contains strains of the propolis & pollen (and iron and potassium). In this recipe I do not heat in high heat to main as much nutrients as I can.
Brazil Nuts are an excellent source of selenium, vitamin E, iron, zinc, magnesium and fats. Good for brain and blood health but remember nuts are very rich and this milk should last about 3-4 days and only one serving of milk will provide a heap of benefits. Store in the fridge and enjoy!
- 1 cup organic raw honey*
- 1 cup water
- 2 heaping tablespoons organic edible lavender buds
- 1/2 teaspoon non-alcoholic vanilla extract
-Add water to a medium-sized saucepan and heat over a medium heat until warm (water starts to bubble)
- -add honey and stir. Reduce the heat and add the lavender & vanilla.
- -Let it go for 15 minutes so the flavors infuse.
- -Turn off heat and let cool then pour through a strainer to remove lavender then store your freshly made honey/syrup
- 5 cups filtered water
- 1 cup brazil nuts soaked in water for 4 hours and drained