Time For A Cleansing

The Mater Cleanse…my experience         

After lots of years of taking anti-inflammatory medication and pain meds for my joint pain I had enough! I wanted to figure out just what I needed to do to feel better. I heard of and did a lot of research on the use of holistic medicine. The idea is figuring out what is missing, or what your body needs to fix itself or feel better, not just covering up the symptoms of what is really wrong. 
I am not a sick girl, never have been, but I have not been kind to my body. I am overweight and have been as long as I can remember. I was a fairly heavy drinker in my 20s….and 30s, oh and I have broken a few bones in my lifetime. My body needed to do 3 things: weigh less, dry out and fix itself. I wanted off the medication that was #1 for me. I felt like the medication I was taking was like putting a band-aid on a bullet wound, so I found the Master Cleanse. I was not totally convinced but I read a few testimonials that made me want to give it a try. 
It is simple at best a Lemonade concoction that cleans out your system. Well it’s a little more than that but not much. 

This was going to be an experiment in will power and self awareness. As you will read it is a testament to the power of herbs and botanicals. 

This is how it worked for me.

Remember this means no solid food until the cleanse is done, and it is only done when it wants to be done!

It has different stages to it. 

The first three days I was getting over the hunger pangs and I lost some water weight. 

(this is NOT a weight loss program, it is a Cleanse! I don't care Beyonce says!

I suddenly, and surprisingly had a ton of energy. I felt invigorated, maybe because I was committed and I was following through, at any rate I felt pretty good.

I noticed that I had this weird film on my skin that I had to continually wipe off. I started carrying wet wipes with me. This was the toxins coming out through my skin! Gross! but interesting. The cleanse was on! Now it's called a cleanse because it does just that, cleans you out if you know what I mean.

The person that was doing it with me gave up after 3 days,. but not me. I could see and feel results. I have this right ankle that has always swelled like a grapefruit everyday of my life since I sprained it ages ago, guess what NO swelling! I felt Great, and I was determined to see it through.

My back had no pain, my joints felt better and the energy...WOW!

The film on my skin got less and less, and they say when your tongue is pink again (it has this whitish color to it while in the cleanse) It has completed it's process.

My tongue was pink and the film was gone my skin looked great and I felt wonderful!

14 days since the start of my experiment  I had a new sense of myself! I had lost 15 lbs. but I knew that it would probably come back the minute I put solid food back in my system. The test was to put healthy food back in and put forth my new regiment of herbal remedies to replace prescription medication. 
I had learned so much while on this quest and was ready to make it work. I had consulted with an herbalist friend of mine who was overjoyed that I was making this change.

It's like you are a clean slate and it was up to me what I was going to do with it...not the Doctor's and drug companies.

Remember I said I was  heavy drinker for a while? This was the culprit for most of my problems. My Liver and Kidneys just were not working properly. This is what was causing my swelling and back pain, as well as not allowing me to lose weight like I needed to. It all has to work... to work right!

I started taking Milk Thistle for the damage I had done to my poor liver. I jump started my Kidney function with Juniper Berry and I took Dandelion Root as a diuretic. Wow..... after 2 weeks I could see and feel a difference! 

I needed to increase my circulation, to move all this through my system and get rid of the bad tissue and fluid that my body was now trying to expel because it was attempting to function correctly. This was a job for Hawthorne Berry and man does it work, no more numbness or coldness in my hands and feet, and no more leg cramps that had always plague me before.

All this was 5 years ago... I still take the Hawthorne, Milk Thistle and Dandelion to this day.

I have not had a prescription drug since and I fell better than I ever did!

I also proved something to myself.... I matter!

This allowed me to research and find out what lifestyle I needed to be living to loose the weight I have struggled with forever. I found Ketogenic.... extremely Low carb. This has also allowed me to sleep better.

(I had only ever slept not more than 4 hrs a night) not insomnia but... well my brain would just not shut off. That's the only way I can describe it. I am 72 lbs lighter and a Low Carber forever!

Ok, Here's how it works............

Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper * note if you have seasonal allergies, this will rid you of their effects. It's amazing!
• 10 oz purified warm or room temperature water

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir. As for the other main ingredients they're pretty standard fare, and can be found at most grocery stores. The only thing I found hard to find was the grade B maple syrup. I had to go to a local health food store. It was actually convenient, I could get all the ingredients there. A few things to keep in mind...

• Use organic ingredients The goal of the Master Cleanse is to remove toxic substances from your body so stay away from ingredients that have been sprayed with pesticides
• Don't use concentrated lemon juice If you have to you can use non-organic lemons, but you cannot use concentrated lemon juice because It's filled with sugar and preservatives.
• Make sure the sea salt is Unrefined or Not iodized This will be used as a laxative, if salt intake is a problem for you I'll show you another type of laxative in the Optional Ingredients below

Optional Ingredients: The first of the optional ingredients, the laxative tea can be used in place of, or in addition to the sea salt flush. The purpose of both of these items is to increase eliminations. Of the two the sea salt is the more effective, but if you take sea salt the laxative tea will work fine. The tea can be found in most grocery stores, and is sold under different brand names. The brand I used was Smooth Move (it taste like licorice)  I now take this in pill form, It works great for Low Carb. (super cleanse from the GNC store) The beauty of the Master Cleanse lies in its simplicity. By going on this diet you allow your body to use the energy it normally spends on breaking down, digesting, and assimilating food to cleanse itself, so you add much to the Master Cleanse without taking away from its effectiveness. But you can use herbal teas (decaffeinated) to help break the redundancy of drinking the plain lemonade all day long. These teas come in an assortment of flavors, and can really liven up the taste of the lemonade. Herbal tea can be found at just about any grocery store.I drank peppermint and ginger tea, both are good to make you feel full and settle your tummy. The Master Cleanse works just how it sounds; you consume primarily lemonade for the entire time you're on the diet. So the recipes for the diet itself are fairly simple. You should drink a minimum of 60 oz of lemonade a day, but can drink more if you like. You can also drink as much water as you want.

Adding a Natural Laxative To Help Flush Out Your System

Drinking 1 teaspoon of unrefined non-iodized sea salt mixed with 25-35 ounces of water will flush out your system. It's best to use either of these laxatives (or both of them) 2 times a day. I've found it best to take them in the morning and before I go to bed. Also, I advise you give yourself at least an hour and a half before you go out when you do this. These laxatives will work fast, and you will discover why you should probably be at home near a bathroom when you use them. Gross! but it's what this is all about. Here's how I did it. I would make a days worth of lemonade every morning, put it back into the 20 oz water bottles and take them to work with me. 3 bottles a day. I took some herbal tea to work as well in case my tummy felt a little queasy. I'm tellin' ya peppermint works great for that. I work long hours so, when I got home I would just have some tea. Before I went to bed I would drink my smooth move tea. It works grate overnight. In the morning I would drink the salt water, make my lemonade and wait for the tea and salt water to work. It works! To make it more interesting I would juice my lemons with some pulp. It's almost like eating! I was working out of town for a portion of my experiment so I made 3 days worth of my delicious drink and I froze them immediately, took them along and put them in the hotel room in my little freezer. Cool huh? So, you drink your smooth Move tea before bed, drink your salt water in the morning and 60 oz of lemonade through the day. That's it! You will me disturbingly amazed at what comes out of your body, you will wonder how it all got in there. Again gross, but true. When I was done and returning to solid food I started with broth and juices from my juicer. No sugar all natural, then into raw veggies and healthy choices. Keep a journal of your daily trials a tribulations. This will help you tremendously to get through it. I am an anomaly at the doctor's office, I should be unhealthy but, I am just not and getting better everyday! They can't figure out why I have not had my prescriptions filled for 5 years now! They tell me I should be unhealthy, but they admit that I am surprisingly not! Doctor's will not admit that drugs keep you sick, but I have met one recently that will concede to holistic healing, so I am keeping him.! This was one of the most important things I have ever done for myself it taught me me so much. You should eat to live not live to eat! Everything we do has consequences! I am and should be in charge of my own well being! It goes so deep as I appreciate so much more about living day to day than I ever did before! This has helped me in so many ways, not just health but life! Comment or email me for support and help. Jeanette

To tea or not to tea, that is the question

Honey Milk Tea          Books, Books, and more Books!
2 orange pekoe tea bags
1 cup boiling water
5 ice cubes
4 teaspoons sweetened condensed milk

3 teaspoons honey  
*Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool. 
Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy. 
                                                                                 
                               Tealisious Links  

Sweet Chai Tea                                           teatime treats
2 cups water                                                          tea chef
4 black tea bags                                                    enjoying tea
1/4 cup honey                                                        tea party
1/2 teaspoon vanilla extract                                     chai, my fave!
1 cinnamon stick                                                    green tea
5 whole cloves

1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch ground nutmeg
2 cups milk
*In a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine serve
**** a pinch of black pepper really gives it a kick!****. 




Spicy Chai Tea
                                                      5 cups water

1 teaspoon whole cloves
1/2 teaspoon fennel seeds
1/2 teaspoon licorice root
1/2 teaspoon whole allspice berries
1 vanilla bean
3 tablespoons honey
2% milk
*In a saucepan, combine water, cloves, fennel seeds, licorice root,allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste. 

Hot Tea Punch

5 bags of your favorite tea  

6 cups water

3/4 cup sugar  

2 cinnamon sticks 

8 whole cloves 

1 1/2 cups orange juice 

1/3 cup fresh lemon juice

*Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Boil 6 minutes. Remove from heat. Add tea bags. Cover and let steep 10 minutes. Discard tea bags. Add orange and lemon juices to punch. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Using slotted spoon, remove whole spices. Serve hot. 

Hot Cranberry Tea
1/2 gallon orange juice

1 (64 fluid ounce) bottle cranberry-raspberry juice
1 (16 ounce) can pineapple juice
2 (2.25 ounce) packages small red cinnamon candies
1/2 gallon water
8 tea bags
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.

types of tea            teavanna           the color of tea                  the tea site

Vanilla Almond Tea

4 Tea bags your favorite tea 

1/2 tsp Lemon zest, finely grated

4 cups Boiling water

1/2 cup Sugar

2 tbs Lemon juice

1 tsp Almond extract

1/4 tsp Vanilla

 *Steep tea and lemon rind in boiling water for about 5 minutes.  Stir in sugar, lemon juice, almond and vanilla.  Serve hot

 Hot Toddy

1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag
Coat the bottom of a mug or Irish Tea Glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Lemon Mint Iced Tea           
1 quart water
3/4 cup white sugar
6 regular-size tea bags
1 peppermint tea bag
1/4 cup frozen lemonade concentrate
Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice. 

Smooth Sweet Tea
1 pinch baking soda * this is the key to making it smooth*
2 cups boiling water
6 tea bags
3/4 cup white sugar
6 cups cool water Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Mulled Apple Spice Iced Tea 

4 cinnamon sticks
8 whole cloves
8 cups apple juice
8 cranberry or blueberry tea bags
1 lemon or orange, sliced into rounds
honey or sugar, to taste (optional)

Cut a 7 inch square of clean cheesecloth (or use a coffee filter). Place cinnamon sticks and cloves in the center and tie with cotton kitchen string or butcher's twine.Wrap cinnamon sticks and cloves in a piece of cheesecloth or a coffee filter and secure with kitchen twine.
In a 4 quart saucepan, bring apple juice and spices (still in the cotton/filter packet) just to the boiling point. Remove the pan from the stove and add the tea bags to steep for 4 to 6 minutes.
Remove bags; allow tea to cool. Refrigerate several hours or overnight. Remove spices before serving and sweeten to taste with honey or sugar, if desired.
Filled glasses with shaved or chopped ice and garnish with lemon or orange slices.

Watermelon Peppermint Iced Tea

2 cups boiling water

2 bags of peppermint tea

4 lbs seedless water melon, cubed (about 6 cups)

honey

Pour hot water over the tea bags, cover and allow to brew for at least five minutes.

Meanwhile, puree the watermelon in a blender, strain and discard the pulp. In a large pitcher, add watermelon juice and tea. Sweeten with honey to taste and stir well. Chill before serving or serve immediately over ice cubes.


Fresh Raspberry Iced Tea
8-1/4 cups water
2/3 cup sugar
5 individual tea bags
3 to 4 cups unsweetened raspberries
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Simply Delicious Peach Tea 
(so simple, an absolutely delicious! )
3cans peach nectar
2quarts brewed tea
1 cup sugar
1/4 cup fresh lemon juice
Stir together all ingredients; chill until ready to serve.

Herbalicious Recipes!

 Homemade Basil Pesto
3 large garlic cloves
1/2 cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Homemade Basil Mayonnaise
1 large egg

Salmon Burger With Basil Mayo

1 teaspoon freshly squeezed lemon juice 
1/3 cup chopped fresh basil
2 Tablespoons chopped green onions
1 teaspoon salt
8 turns fresh ground black pepper
1 cup olive oil
Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil.
When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.
Yield: 1 cup

Bouquet Garni
A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or wrapped in cheesecloth and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.

Fresh and Light Herb Dip

1 tablespoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
1 large pinch fresh thyme, chopped
1/8 teaspoon cracked pepper
1 cup cream cheese
1 cup yogurt
Mix well. For best results, let sit for a little while before serving to let the aromas commingle!
Serve with fresh baked bread.



Basil Garlic Butter
Use as butter for garlic bread, croutons,
steamed zucchini, or simply tossed
with egg noodles.
1 stick softened butter
2 Tb. finely chopped fresh basil
1 tsp. finely chopped fresh oregano
1/2 tsp finely chopped fresh thyme
1 large garlic clove, minced or pressed
Allow the butter to soften for ease of preparation. Cream together all ingredients. Spoon mixture onto a 12" x 12" sheet of parchment or wax paper and form into block. Refrigerate until firm. Can be used for up to 1 month refrigerated
or frozen up to 6 months.

Shrimp Tacos with Cilantro Crema

Cilantro Crema
1 cup sour cream
1 cup plain yogurt
2 oz fresh lime juice
½ cup half and half
1 ½ Tb salt
1 Tb pepper
½ bunch cilantro chopped fine 
Mix together all ingredients with a whisk. 
Can be used for veggie dip,  dressing, marinade for chicken or pork or shrimp. 
 
Goat Cheese Herb Dip      Great Information And Ideas, click here
8 oz soft, fresh goat cheese
3 Tb olive oil
3 Tb plain yogurt                                
2 Tb chopped chives
2 Tb chopped Italian parsley
1 Tb chopped cilantro
1 tsp chopped mint
1 tsp chopped thyme
½ tsp chopped fresh rosemary
Blend goat cheese, oil and yogurt in a food processor/mixing bowl until smooth. If done in the processor then transfer to a bowl. Mix in all the herbs.
This can be made before you plan to serve it, and stored in the fridge. Can be used as a spread on baguette slices or raw vegetables or for stuffing vegetables. Tastes even better the next day.

cooking with herbs

Chimichurri Sauce
Chimichurri is Argentina's essential sauce.  It is wonderful with grilled steak or vegetables.
1 large bunch parsley, stems removed
4 cloves garlic
1/4 onion, chopped
1/2 cup red wine vinegar
1 tsp Kosher salt
1/2 tsp dried oregano, preferable Mexican
1/2 tsp red pepper flakes
1 cup extra virgin olive oil
In a blender or food processor, finely chop the parsley, garlic and onion.  Add the vinegar, salt, oregano, and red pepper flakes. Blend well, then slowly add olive oil in a stream while machine is running.  Refrigerate chimichurri until ready to use.

using your culinary garden

Creamy Chive Mashed Potatoes

Cream cheese, milk, and chives add richness and flavor to mashed potatoes. Try using unpeeled red rose potatoes for added color and nutrition.

2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)

1 (8-ounce) package cream cheese, cut into 1-inch cubes, at room temperature

3/4 to 1 cup hot milk

1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped fresh chives Cover potatoes with 2 inches of water. Boil gently until tender, 10 to 15 minutes. Drain and return to the pan. Add cream cheese, milk, salt, and pepper to the potatoes and mash together until blended. It's okay if there are a few lumps. (If you don't want lumps, pass potatoes through a ricer instead of mashing before adding the rest of the ingredients.) Rewarm over low heat if necessary, then fold in the chives.

garden cooking

Honey Dijon Herb Marinade
1 cup dry white wine
1/8 cup white Worcestershire sauce
1 large garlic clove...crushed
1 bay leaf
1 pinch white pepper
1/8 cup honey
1/4 cup Dijon mustard
1 teaspoon dried oregano
1/2 taespoon dried basil
Mix all ingredients and use immediately
Great as a marinade for grilled  chicken or shrimp

gardeners network

Tomatillo Salsa 1 pound fresh tomatillos, husked, rinsed, & quartered 1 fresh Serrano chile, seeded and chopped or you may use jalapeno pepper 1/2 large white onion, cut into 4 wedges 2 garlic cloves, chopped 1/2 cup water 1/2 cup chopped cilantro 1 tablespoon fresh lime Coarsely purée tomatillos, chile, onion, garlic, water, and 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and salt to taste.
all recipes    Tomato and Herb Bruschetta 1 1/2 pounds plum tomatoes, halved, seeded and    chopped 1/3 cup fresh basil leaves 1 tablespoon chopped garlic 1 1/2 teaspoons dried oregano 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 teaspoon fresh lemon juice 6 slices crusty bread, toasted,1/2 to 3/4 inch thick Mix first 7 ingredients in bowl. Season to taste. Cut toasted bread in half. Spoon tomato mixture on top of bread, top with freshly grated Parmesan cheese and serve  recipes from the garden

Olive Rosemary Focaccia 2 cups warm water (105°F; to 115°F) 2 teaspoons dry yeast 4 1/2 cups (about) all purpose flour 2 teaspoon salt 3 tablespoons olive oil 24 black or green brine-cured olives (such as Kalamata or (Greek), pitted, halved 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried Place 2 cups warm water in large bowl. Sprinkle dry yeast over; stir with fork. Let stand until yeast dissolves, about 10 minutes. Add 4 1/4 cups flour and salt to yeast mixture and stir to blend well (dough will be sticky). Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if dough is sticky, about 10 minutes. Form dough into ball. Oil large bowl; add dough, turning to coat. Cover with plastic wrap and let rise in warm area until doubled, about 1 1/2 hours. Punch down dough; knead into ball and return to same bowl. Cover with plastic wrap and let rise in warm area until doubled, about 45 minutes or less Coat 15x10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using fingertips, press out dough to 13x10-inch rectangle. Let dough rest 10 minutes. Drizzle 2 tablespoons oil over dough. Sprinkle olives and chopped rosemary evenly over. Let dough rise uncovered in warm area until puffy, about 25 minutes. Preheat oven to 475°F. Press fingertips all over dough, forming indentations. Bake bread until brown and crusty, about 20 minutes. Serve bread warm or at room temperature.

Herb and Fennel Stuffing

8 cups 1/2-inch day-old Italian bread, cubed 2 tablespoons olive oil 1 pound turkey sausage, casings removed 1 large fennel bulb, chopped 2 cups chopped onions 1 tablespoon crushed fennel seeds 1 1/2 large red bell peppers, chopped 2 tablespoons fresh thyme, chopped 2 tablespoons fresh marjoram, chopped 2 teaspoons dried rubbed sage 2/3 cup dry white wine 3/4 cup chicken stock or vegetable stock 1/4 cup olive oil  and Salt and pepper

Toast the bread cubes in a shallow baking dish at 400 degrees F. for 7 to 8 minutes or until light brown.
Heat the 2 tablespoons olive oil in a heavy skillet over medium heat. Add the sausage and cook until brown and crumbly, stirring frequently. Add the fennel, onion, and fennel seeds. Cook for 10 minutes or until fennel and onion are tender, stirring frequently. Add the bell peppers, thyme, marjoram and sage. Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
Stir in the wine. Cook until reduced by three-fourths. Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well. Season with salt and pepper.
Spoon evenly into a greased 7 1/2 x 11- inch baking pan. Bake, covered, at 350 degrees for 20 minutes. Bake, uncovered, for an additional 20 minutes or until golden brown.

Thyme and Cheddar Biscuits

2 cups flour 4 teaspoons baking powder 3 tablespoons white sugar 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup butter or margarine 3/4 cup milk 1/2 cup shredded Cheddar cheese 1 tablespoon chopped fresh thyme

Preheat the oven to 425 degrees F.
In a medium bowl, stir together the flour, baking powder, sugar, salt and cream of tartar. Cut in butter using a pastry cutter or a fork until it is the size of peas. Make a well in the center of the mixture and measure the milk, cheese and thyme into the bowl. Gently mix until a soft dough forms.
Roll or pat out on a floured surface to 3/4 inch thick. Cut into circles and place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.



Mojitos

10 limes, fresh pulp and juice 30 leaves fresh mint 3/4 cup sugar 1 cup white rum club soda, chilled Place lime juice, mint and sugar into a pitcher. Using a muddle stick mash to release mint oils, and dissolve sugar into juice. Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired. Garnish with fresh mint and lime slices.

Cool Mint Julep

2 cups bottled water 3/4 cup sugar 3 cups loosely packed fresh mint leaves 2 cups bourbon fresh mint sprigs (to garnish)         Combine the water and sugar in a large non-reactive saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from the heat, cover and steep for 30 minutes.

Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.
Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.

Grapefruit Tarragon Sorbet

4 large red or pink grapefruits 1 cup water 1 cup sugar 1 teaspoon dried tarragon, crumbled Squeeze enough juice from grapefruits to measure 2 cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.

Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.

the joy of lavender
Strawberries with Lavender Syrup

1/3 cup plus 1/2 cup sugar 1 teaspoon finely grated lemon peel 1/2 cup water 2 tablespoons honey 2 teaspoons dried lavender blossoms* 3 1-pound containers strawberries, hulled, sliced Crème fraîche or sour cream

Mash 1/3 cup sugar and lemon peel in small bowl to
blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)

All about Lavender

 Herbed Honeydew Melon

3 cups 1-inch cubes honeydew melon (1/2 melon)
2 tablespoons fresh lime juice
1 tablespoon fresh chopped basil leaves
1 tablespoon chopped fresh mint leaves
Sugar to taste if desired

In a bowl combine all ingredients and chill.

Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately. 

*Available at natural foods stores and some farmers' markets. 

savory desserts

Basil Ice Cream

Bring milk, basil, 1/4 cup sugar, and a pinch of salt
to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Cooks' note:
Ice cream can be made 2 days ahead.