Powder Herbs

Hey everyone, I hope everyone is having a happy Aloha Saturday! Today we are going to be talking about herbal powders. Well, known herbal powders are basil, garlic, rosemary, thyme, and garlic. Herbal powders can be added to juices, taken in capsules, smoothies, honey, or even milk or water. I prefer capsules or in juice just because it’s quick and easy. Herbal powders can also be used topically mixed with water, oil, or honey to form a paste. Rub the paste on the affected body part and cover it with a cloth.

A good example is Ashwagandha (Withania somniferum) for lower back pain, whether from strain or menstruation. I take Ashwagandha capsules every day to help with my anxiety and stress, and it has helped with cramps. Another good example is organic coconut milk powder, which is good for your skin. It helps softens the skin.

How to Encapsulate Them:

  • To start the encapsulating process, you must first grind up the herb or root. A food processor can be used or a mortar & pestle.
  • Before you make an herbal mix, you must first measure out what you need. Be sure to
  • mix the powder well, so the capsules are of the same concentration.
  • Capsules come in three sizes, 0, 00, and 000. They can be filled by hand or machine. I prefer machines.

A Few Guidelines to Follow:

  • Start with single powders before moving onto blends. When you start something new, you want to be sure of how it affects your body. I recommend keeping a journal.
  • Also, always consult with your doctor if you have any concerns, especially if you have a health condition or breastfeeding. 
  • Dosage varies widely depending on a person’s structure as well as condition. 
  • 1/4 teaspoon – 1 teaspoon (or roughly 1 to 4 grams) 1 to 3 times a day is a relatively standard dose. 
  • Keep your area dry and sanitized at all times. Capsules come in vegan and vegetarian. Research which dosage is best for you or your company

Herbs and how they help:

  • Cinnamon:  A well-known herb dating back to Egyptian times. It’s a warming herb that helps with the digestion system, regulates blood sugar, and improves memory. It helps with cold and flu and is low in calories. 
  • Chili Peppers: In any form, it gives you a nice punch. They also may boost your metabolism and help keep blood vessels healthy. 
  • Cocoa: The critical ingredient in chocolate loved by many all around the world. The bean is filled with antioxidants that boost heart health and may help with lowering blood pressure. 
  • Cumin: Used a lot in Indian dishes; my favorite would be curry goat. Cumin is naturally an iron and used in weight loss.
  • Garlic: The best thing since pickles. Garlic may lower the chances of heart disease. Eating or ingesting garlic daily may help with high cholesterol and high blood pressure. 
  • Rosemary: Rich in antioxidants that prevent cell damage. I grow rosemary in my garden and keep a small bag of it by my bed. Sniffing rosemary has been said to help mental tasks. And has anti-inflammatory compounds, which are thought to help boost the immune system and improve blood circulation. 
  • Ashwagandha: Used in western herbalism and one of my personal favorites. Ashwagandha nourishes the body’s brain and neural pathways while restoring strength after a period of stress or illness. Use for auto-immune disease cases, chronic fatigue, fibromyalgia, brain fog, insomnia, anxiety, nervous exhaustion, and stress. Perfect for someone who works out and, as we said above, topically. 
  • Moringa: The leaves of the tree are nutrient-dense and a great source of protein. It’s a brain and liver tonic, stress reducer, increases milk supply, antioxidant-rich, and helps with stress. Many studies have been done, and it has been said to help cancer patients. 
  • Nettles: A staple in herbal medicine but not very heard of. It is used to treat arthritis and lower back pain. May reduce inflammation, may lower blood pressure, and may treat enlarged prostate symptoms. 
  • Spirulina: A superfood in the health world, a blueish-green alga that also contains chlorophyll. (Chlorophyll is a green pigment found in plants. Plants use chlorophyll and light to make food.) Spirulina is also a great source of phytonutrients, copper, iron, manganese, potassium, B vitamins, iodine, and Gamma-linolenic acid (GLA). 

Face Mask Recipes:

Thyme Face Mask:

Mix ¼ cup oatmeal with a tablespoon, dried lavender leaves, rosemary leaves, and thyme leaves in a food processor. Add a small amount of fresh aloe vera gel. Seal the paste in an airtight container.

To use, mix the mask powder with enough water to moisten to a spreadable consistency, apply to the face (avoiding eye area), and leave it on for 15 minutes for a soothing and invigorating self-care ritual.

  • If you have fresh aloe meaning a plant, get a piece of the aloe and follow the instructions below correctly. If you guys would like a video, please comment below.

Step 1: Remove the base: First, use a sharp knife to cut the base off the leaf off at a slight angle. You may also want to remove the pointed tip and sides. 

Step 2:Drain the inside from the leaf: Let the aloe leaf stand upright in a container or in your sink for about 10 minutes to let the yellow sap drain out. This sap is called aloin, and while it is not toxic, it has a very bitter taste and may cause stomach discomfort, so it is best to dispose of it. 

Step 3: Remove Sharp edges: Use a sharp knife and cut the pointy sides off. 

Step 4: Remove the outer layer: Use a knife or vegetable peeler to remove the leaf’s thin outer layer, revealing the clear jelly-like substance inside. Note: Be careful! The aloe will be very slippery. You can then cut the leaf’s bottom layer or scoop out the inside. 

Step 5: Harvest Gel: Remove any remaining green pieces of the leaf. If you notice any reddish-brown remnants of the aloin sap, you can cut it out of the gel or rinse it off. Cut in 1-inch cubes and store in a tight air jar in the fridge. You can also use aloe in fresh juice or smoothies or by itself. 

Skin Detox Mask: May reduce skin puffiness and lighten skin proteins.

You will need activated charcoal, turmeric, witch hazel, and whole milk yogurt.

Mix ½ teaspoon of each ingredient for one mask. Mix the activated charcoal, turmeric, and yogurt first before slowly adding in the witch hazel. Apply and let sit for 15 minutes, then rinse off with warm water.

Lemon Light Mask: Helps with dark spots and old scars.

You will need raw honey and lemon juice.

Combine two tablespoons of raw honey with ½ tablespoon of lemon juice. Apply to the skin and leave on for at least 20 minutes so the lemon juice can exfoliate the skin. The honey will moisturize and soothe the skin as well. To remove, rinse with warm water.

Nutmeg Exfoliating Mask: Has calming antibacterial properties best for sensitive skin and is a gentle exfoliant.

You will need nutmeg and whole milk.

Make a nutmeg face mask by combining 1/2 tablespoon of ground nutmeg with a tablespoon of whole milk. Apply to skin and leave on for up to 10 minutes to soothe healing and sensitive skin before rinsing with warm water.

Spice Blend Recipes:

Fajita: 

2 tbsp paprika

2 tbsp ground cumin

2 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp dried oregano

1 tsp salt

1 tsp ground coriander 

Instructions: Add spices to mixing bowl and stir to combine, store in airtight jar 6 months to a year.

Poultry:

3 tablespoon sage dried

 1/2 tablespoon rosemary dried

1 1/2 tablespoon thyme dried

1 tablespoon marjoram dried

1 teaspoon white pepper

1 teaspoon smoked paprika optional

1 teaspoon ground coriander optional

1/2 teaspoon nutmeg

Instructions: Add spices to mixing bowl and stir to combine; grind into powder and store in airtight jar 6 months to a year.

Creole Seasoning:

6 tablespoon paprika

2 tablespoon dried oregano marjoram

2 tablespoon black pepper

2 tablespoon onion powder

2 tablespoon garlic powder

1 1/2 tablespoon sea salt flakes

1 tablespoon dried basil

1 tablespoon dried thyme

½ – 1 tablespoon cayenne

Instructions: Add spices to mixing bowl and stir to combine, store in airtight jar 6 months to a year.

Greek Dry Rub:

3 tablespoon dried oregano or marjoram

2 tablespoon dried basil

2 tablespoon garlic powder

2 tablespoon onion powder

1 tablespoon dill weed

1 tablespoon sea salt flakes

1 tablespoons ground black pepper

1 tablespoons ground thyme

1 teaspoon ground cinnamon optional

1 teaspoon ground nutmeg

Instructions: Add spices to mixing bowl and stir to combine, store in airtight jar 6 months to a year.

Steak Seasoning:

3 tablespoon salt flakes

3 tablespoon ground black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon smoked paprika

1 tablespoon crushed coriander seeds

1 tablespoon ground black pepper

2 teaspoon dried thyme

1 teaspoon red chili flakes

Instructions: Add spices to mixing bowl and stir to combine, store in airtight jar 6 months to a year.

Italian Seasoning Blend:

2 tbsp dried basil

2 tbsp dried oregano

2 tbsp dried rosemary

1 tbsp dried thyme

1 tbsp dried marjoram

1/2 tsp dried sage

Instructions: Measure out all the ingredients into a mixing bowl. Next, mix with a dry spatula or whisk.

Then transfer the seasoning into an airtight spice jar or a mason jar (if you make a large quantity).

Tips:

  • How much to use?- Depending on your taste buds, I would start with 1-2 tablespoons serves 4; I will generally use 2-3 tbsp. 
  • How long to store them?– Will store fresh for up to 6 months in an airtight mason jar. After the herbs may start to lose their freshness. Make a new batch once that happens. 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: