SALAD DRESSING

This is a recipe we found from Dr. Richard Shultze, an herbalist guy we are learning from on the topic of medicinal herbs.

 

This is what he calls the recipe for the Dark Ages Plague and whatever else ails you, besides making the best darn salad dressing we've ever tasted...ever!

 

You can make this yourself whether or not you're a war-lock or a witch:

 

One quart of Bragg's Organic Apple Cider Vinegar

One handful of peeled garlic cloves

One handful of white onions, coarsely chopped

One handful of peeled, fresh ginger root (less if you don't care for ginger)

One handful of horseradish  (we don't care for horseradish, so we just leave this one out)

One handful of the hottest hot peppers you can find, such as Habanero, Serrano, Cayenne, Chili,

 

Pour the quart of vinegar into the blender.  Add all the rest of the ingredients and blend well.  You just add the hot peppers, stems and all.  You don't have to chop them up.

 

Put this mash into a stainless steel container and let it sit for 24 hours.  Then, strain the pulp out of it and store the juice in the Bragg's vinegar bottle.  The longer you keep it, the better it tastes.  We use a large square of washed, old t-shirt to strain the pulp.  You can pull the edges of the material up tight and then keep squeezing til you get all the juice out.  AND BE SURE TO USE RUBBER GLOVES TO DO THE SQUEEZING.  I did it with bare hands the first time and was up all night with my hands burning like 3'rd degree burns.

 

The neat thing about this is that I was never able to eat anything with hot peppers without a scalded mouth...fair skinnned, burn easily.  But when I read about this formula and the health benefits, everything from better circulation, enhanced immune function, higher energy levels, removes plaque in arteries, etc., I was willing to try it.  I started with just a few drops a day and now I can't get enough of it and am able to use about 1/4 of a cup a day.  I never realized that it was possible to get used to the heat of the peppers. 

 

We are now using it on just about everything, such as baked potatoes, stir-fry, cole-slaw, garden salads, and even a basmati-brown rice goulash we make.  (still trying to eat only one cooked thing a day.) For our salads, we are using "the tonic", olive oil and Celtic salt as dressing.

 

Just thought I would pass this valuable info on to y'all.  (I'm becoming a "medicine woman", you know!)

 

P.S.  Today is EARTHSTAR day.  On August 8, three years ago, we officially bought the land.  After signing the papers, we were so excited that we drove out and put up our dome tent on the property.  It was dark, spooky and thick with trees and critters.  The entire 2 and 1/2 acres was wooded, so we hacked out a little circle, just big enough for the tent to fit.  Later that night, one of the neighbors, a young man named Darren, came stomping through the woods up to the tent with a flashlight and called out a warning threat to us...scared the stuffing out of us.  He apologized later...he thought we were hunters, trespassing on the land.  Great EARTHSTAR  DAY to remember!  and something to celebrate...it's all paid for!!!