Yellow Ointment

Published: Wed, 06/27/12


Herbal Legacy
 
Sponsored by The School of Natural Healing & Christopher Publications

June 27, 2012
 
Yellow Ointment-Jo Francks MH

Yellow ointment started out as a simple ointment made from calendula flowers. The flowers made it yellow and that is how it got its name. It was used on all kinds of wounds, rashes and skin troubles. It was remarkable as it was healing and soothing as well as helping with pain and itching. Later comfrey leaves were added to the ointment turning it more of a green color than yellow but it kept its name. Marshmallow root was added to the formulation and this seemed to be the finishing touch. With the addition of comfrey and marshmallow to the calendula, there seems to be no skin irritation that Yellow Ointment can't help. It is a great addition to first aid kits, bathroom cabinets, emergency kits, and on the kitchen counter for easy use. So far there hasn't been a time when it's been used on a cut or abrasion that it hasn't prevented infection, relieved the pain and accelerated the healing. It has been used to relieve breakouts of hives and skin rashes. It is a little yellow ointment that we wouldn't want to be without and this is how it is made.

Take equal parts of ground calendula flowers, comfrey leaves and marshmallow root. Put the combined herb mixture into a glass jar and fill 2/3 full. Fill the jar the rest of the way with olive oil. Cap tightly and set the jar in a warm place for 2 weeks. Strain the oil and herbs through a muslin cloth and reserve the oil. Add one ounce of beeswax per seven ounces of oil. Heat the mixture until the beeswax is melted, pour into ointment jars and you have a very nice ointment you can use.

 
 
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Raw Lemon Cookies

4 C raw cashews (soaked 4 hours or more)
1/2 C raw honey
zest of 1 large organic lemon
juice of 1 large organic lemon (about 1/4 cup)
1 C shredded dried coconut
 
Drain cashews and put into a food processor. Add honey to cashews. Zest lemon and add half the zest to the processor. Cut lemon in half, remove seeds, and squeeze juice from both halves into the food processor. Pulse a few times, scrape sides of the processor, and continue to pulse/scrape until a dough forms. Then add other half of lemon zest and the coconut (distribute it well; don't leave in a clump). Repeat pulse/scrape process until dough becomes a little chunky.
 
Add dough to a cookie press with any design, press cookies onto a Para-Flex, and dehydrate at 105 degrees for 12 hours. Then remove Para-Flex and continue to dehydrate on mesh for another hour to make sure bottoms are not sticky.
 
Recipe is taken from GreenSmoothieGirl.com Readers' Favorite Healthy Recipes Volume 1, by Robyn Openshaw.

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