Tag Archives: healthy food

Rose Hip update …

I’ve just got the mush into the muslin, draining overnight into the bucket, tomorrow I’ll make the juice into the jelly.

It’s now Apple, Rose Hip & Hawthorn jelly. I went out for a walk this afternoon, onto Honeymoor Common, and was greeted by more rose hips and lots and lots of haws – the hawthorn berries. The trees on the common are loaded with berries, dark tree-limbs jewelled with bright garnets that glow in the autumn sun. I couldn’t get all the way I wanted to, along the footpath across the common to come into the village behind the church, the stiles were too high, I would need to pull myself up onto them and having only one working arm doesn’t make this a good idea to try! So, I turned back and walked around the common past the smaller pool, then back to the big pool and to the lane home. It was a good walk.

Coming near to the big pool there was this exquisite hawthorn tree. She had lost all her leaves and stood at the edge of the water glowing with her garnets. She called to me. I asked again when I got to her – never take anything for granted. A robin – again, like yesterday – sang to me. I said that I would only take a few, what my big coat pocket could hold, and leave the rest for the critters and birds. Both tree and bird seemed satisfied and the slight pressure I’d felt, a sort of wariness, wanting me to have some of the fruit but hoping I wasn’t going to be greedy, slipped away. I took some fruit from all the branches I could reach, it quickly half-filled the pocket, weighing the coat down on the shoulder that side. Not my operated shoulder. When I’d finished I thanked the tree, and the land and the beasties and moorhens I could hear in the long grass and reeds, and went on homewards.

In the lane,m before I got our drive, the sun caught the fruit on a lovely apple tree. bright greens and reds, and the tree herself had a lovely shape. I stopped to admire. No-one had picked the fruit although it was well ripe and the tree stood right by the gate – but outside – of one of the houses in the lane. It called too. I looked at the fruit but I couldn’t take it, not without asking the people, but there were a lots of windfalls, many of them good, lying in the grass. I felt I could take those. Again, I asked the tree. “Please! Please!” she said. “I want my fruit eaten.” So I did, filling both the big pockets in my coat with the gorgeous apples. The scent was delicious.

So I got home with all the makings for the jelly, and all wild-harvested. The rose hips from yesterday are in my wild hedge although they get the biodynamic treatment. I love this, asking Mother Nature for food and being given it. It’s always worth watching the things that happen to you, the apparent “accidents” like me not being able to do the walk I had intended. If I had done I may well not have gone anywhere near the hawthorn tree, nor would the sun have necessarily been in the right place to show me the apple tree, and nor might I have been in the right frame of mind to see any of it either. I don’t subscribe to accidents and coincidences as many do. I try to always listen and hear and see the little gifts the Mother showers on me every day, and to return gifts of my own whenever I can. the little everyday magics are amazing :-).

Elen Sentier

behind every gifted woman there’s usually a rather talented cat …

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Apple & Rose Hip Jelly

Rosehip and Apple Jelly Recipe

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My thanks to The cottage Smallholder for this recipe Smile

Rosehips in our gardenRosehips are ripening and perfect for picking now. Some people wait until after the first frost, when the rosehips will be soft. We start picking from the first week in September. They need to cook for longer but we know that they’re really fresh. They’re high in vitamin C and a great asset for the self sufficient smallholder. As a child, I remember my Mother giving us rosehip syrup (a dessert spoon daily). It was rather good. Nowadays, we make apple and rosehip jelly.

The rosehip flavour combines well with the apple. This is a delicate jelly with a fuller taste than plain apple jelly; good with toast for breakfast and excellent served with chicken, pork or a mild cheese.

Incidentally, I recently heard that rosehip concoctions are good for sore throats. Perhaps we should all toy with a spoonful when we’re next in bed with a bug.

Rosehip and Apple Jelly recipe

Ingredients:

  • 2 lb/900g rosehips
  • 4 lb/1800g of sweet eating apples. We use windfalls as they won’t keep
  • Zest of half a lemon (add to the apples)
  • Juice of half a lemon (strained). Half a medium lemon equates to one tablespoon of juice.
  • Sugar – 1pt/600ml of strained juice to 1lb/454g of white granulated sugar
  • This recipe makes 14 half pound jars. So adjust accordingly.

Method:
As the rosehips can take longer than the apple to soften I always cook them separately. In this way both are cooked for their individual optimum time. I cook the rosehips on one evening, straining it overnight, and then cook the apples on the next evening. The juice will keep well in the fridge for a couple of days, in covered containers. Split over three evenings, the jelly is not a palaver and can be easily fitted into a busy routine.

  1. Remove stalks from the rosehips and place in a large pan. Don’t use an iron or aluminium pan as this will strip away the vitamin C. A large glass or enamelled saucepan is ideal. I use a large non stick or stainless steel stock pot. Barely cover the hips with water and bring to the boil and simmer gently until the hips are soft. This can take quite a while if the hips are still firm (when I was making this jelly, the hips took a good hour and a half to soften). Keep an eye on them, stirring from time to time. Top up with water if necessary. (I mashed them gently with a plastic potato masher to hurry them along). If you are using my three evening method, strain the rosehips through sterilised muslin (see points 3 and 4 below)
  2. Wash the apples, cut out bad bits and chop roughly. There is no need to peel or core the apples. Add water to coverc of the fruit. Add the lemon zest. Bring slowly to the boil and simmer very gently until all the fruit is soft and squishy. (This can take anything from 20 minutes to an hour, depending on how ripe the fruit is.)
  3. Pour the cooked fruit through sterilised muslin into a large clean bucket or bowl (how do I sterilise muslin/the jelly bag? See tips and tricks below). The muslin is often referred to as a “jelly bag”. We use tall buckets to catch the drips from the jelly bags. Rather than hang the bags (conventional method-between the legs of an upturned stool) I find it easier to line a large plastic sieve with the muslin. This clips neatly onto the top of a clean bucket. The sieve is covered with a clean tea cloth to protect against flies.
  4. Leave the jelly bag to drip overnight (or about 12 hours).
  5. Measure the juice the next day.
  6. Pour the juice into a deep heavy bottomed saucepan and add 1lb/454g of white granulated sugar for each 1pt/570ml of juice.
  7. Add the lemon juice.
  8. Heat the juice and sugar gently stirring from time to time, so as to make sure that that all the sugar has dissolved before bringing the liquid slowly to the boil.
  9. As there are apples (high in pectin) in this recipe only continue to boil for about 10 minutes before testing for a set. This is called a rolling boil. Test every 3 to 5 minutes until setting point is reached. (What is testing for a set? See tips and tricks below).
  10. Tossing in a nugget of butter towards the end will reduce the frothing that can occur.
  11. When jelly has reached setting point pour into warm sterilised jars using a funnel and ladle. (How do I sterilise jars? See tips and tricks below).
  12. Cover immediately with plastic lined screw top lids or waxed disks and cellophane tops secured with a rubber band.
  13. If you don’t think that the jelly has set properly, you can reboil jelly the next day. The boiling reduces the water in the jelly. I have done this in the past. Ideally you should try for the right set the first time.
  14. Label when cold and store in a cool, dark place. Away from damp.

Tips and tricks:

  • What is a jelly bag?
    A jelly bag is traditionally a piece of muslin but it can be cheesecloth, an old thin tea cloth or even a pillowcase. The piece needs to be about 18 inches square. When your fruit is cooked and ready to be put in the jelly bag, lay your cloth over a large bowl. Pour the fruit into the centre of the cloth and tie the four corners together so that they can be slung on a stick to drip over the bowl. Traditionally a stool is turned upside down, the stick is rested on the wood between the legs and the jelly bag hangs over the bowl. We experimented and now line a sieve with muslin, place it over a bucket and cover the lot with clean tea cloths (against the flies).
  • How do I sterilise muslin/the jelly bag?
    Iron the clean jelly bag with a hot iron. This method will also sterilise tea cloths.
  • Jelly “set” or “setting point”?
    Getting the right set can be tricky. I have tried using a jam thermometer but find it easier to use the following method.
    Before you start to make the jelly, put a couple of plates in the fridge so that the warm jam can be drizzled onto a cold plate (when we make jam we often forget to return the plate to the fridge between tests, using two plates means that you have a spare cold plate). Return the plate to the fridge to cool for approx two minutes. It has set when you run your finger through it and leave a crinkly track mark. If after two minutes the cooled jam is too liquid, continue to boil the jelly, testing it every few minutes until you have the right set. The jelly is far more delicious if it is slightly runny. It does get firmer after a few months.
  • How do I sterilise the jars and lids?
    We collect jars all year round for our jelly, chutney and jam making sessions. I try to soak off labels and store the clean jars and metal plastic coated screw-top lids in an accessible place. The sterilising method that we use is simple. Just before making the jam, I quickly wash and rinse the jars and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature I turn off the heat. The jars will stay warm for quite a while. I only use plastic lined lids for preserves as the all-metal lids can go rusty. I boil these for five minutes in water to sterilise them. If I use Le Parfait jars, I do the same with the rubber rings.

Read more: The Cottage Smallholder » Rosehip and Apple Jelly Recipe http://www.cottagesmallholder.com/rosehip-and-apple-jelly-recipe-60#ixzz13GPwVd6v

Elen Sentier

behind every gifted woman there’s usually a rather talented cat …

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Healthy Food Helps You Slim

I found this diet site today. I was just looking up how many calories = 1 pound and it came up, it’s perhaps the best info site I’ve found on calories, weight, food and their interconnection.

Part of being a shaman is to be as healthy as you can, being overweight (as I was before the knee op) is not good. it stresses you emotionally and mentally as well as doing your physical body in, so your ability to discern, to have good judgement and clear vision are much impaired. Yes, it really does make a difference! even with a lifetime of experience working with otherworld i found my abilities impaired, my judgement less good and my faculties out of kilter. Losing the weight has made a difference.

So any aids to getting to your proper weight, getting fit, are part of the shaman’s way.

This particular article is very good about how eating good food helps. It talks about eating as little processed food as possible, eating whole foods, eating natural foods. I would add eating organic and biodynamic foods ups the anti on this but that’s more difficult for a generalist site like this to do without seeming partisan and so putting people off .. which I certainly don’t want it to do Smile

So, form a shamanic point of view, as well as a wannabe healthy person, i recommend you get to your optimum weight and fitness state … and this article can help.

Elen Sentier

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