It’s the time of the year to pull out all the stops when it comes to finding ways to boost our immunity. I just recently learned the hard way about the joys, oh wait I mean germs that come along with the 12 little preschoolers my son is hanging out with in the mornings. Little. Germ. Spitting. Sponges. Good thing they’re so dang cute.
Then thankfully my friend Lisa Jane introduced me to a recipe for Elderberry Syrup. Elderberries are known for their immune boosting properties. The syrup can be slurped from a spoon, drizzled on yogurt, pancakes, waffles, ice cream, made into gummy bears (still on my to-do list), or added to popsicles or smoothies.
There has been lots of studies on the health benefits of elderberries. Aside from being full of minerals, vitamin C and antioxidants, it has also been found to inhibit certain strains of influenza. I have heard 1-2 teaspoons a day is a good amount for prevention. The general consensus is to 3 teaspoons, 4x a day is a good amount if you are sick.
The syrup will stay good for months in the fridge. May you and yours enjoy this in good health.
3 c. filtered water
1 c. dried elderberries
1-2 inch piece of ginger, chopped
3/4 c. raw honey (local if possible)
1.) In a small saucepan bring water, elderberries and ginger to a boil.
2.) Reduce the heat and simmer for 45 minutes, or until the liquid is reduced by about half.
3.) Strain elderberry mixture through a fine mesh strainer or through a strainer lined with cheesecloth.
4.) Let cool to room temperature.
5.) Stir in raw honey.
6.) Store in the refrigerator.
Conponent in action
-spoon over yogurt or ice cream
-drizzle over waffles and pancakes
-add to smoothies and homemade popsicles
This is our second holiday season in San Diego and while the weather is vacation worthy year round, I still miss the beautiful snowfalls of the Midwest. Lately I’ve been trying to make these December evenings as cozy as possible. As soon as the sun sets, or as my two year old likes to say, “look mama the night time is coming!”, I turn on some holiday music (my favorite is The Carpenters Christmas album), light the pinon scented incense and candles, and plug in the twinkle lights. I must say it’s working. By the time Saturday rolls around, we are so happy it’s the weekend. Hans is a loyal fan of Swedish pancakes (as any Swedish boy from Minnesota should be), but I couldn’t resist bringing a bit of gingerbread fluffyness to our weekend.
This recipe is from a little book called Cinnamon Mornings that I picked up one summer at the Printers Row Bookfair in Chicago. The book is a collection of breakfast & brunch recipes from B&B’s and Inns from around the country. This recipe is courtesy of the Hersey House in Ashland, Oregon. It also must be said, that Hans and I met just a mountain drive away from Ashland, Oregon, so for many reasons, this is now a breakfast keeper in our house.
2 1/2 c. all-purpose flour
5 t. baking powder
1 1/2 t. kosher salt
1 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/4 c. molasses
2 c. milk
2 eggs, lightly beaten
6 T. butter, melted
Sift together the flour, baking powder, salt, baking soda, and spices.
Combine molasses, milk and eggs in a bowl.
Stir in melted butter to the egg mixture.
Add molasses mixture to dry ingredients.
Stir only until everything is combined.
Cook on a hot griddle, using 1/4 c. batter for each pancake.
Component in Action
pecans, walnut, almonds
real maple syrup
warm maple syrup with orange zest and/or vanilla bean