Category: Self-care

Herbal Tea, Herbalism, Relaxation, Self-care

New Tea: Lavender Lift

Emily

Have you, like me, been a little TENSE lately? Then I am delighted to share this new tea with you.

Lavender Lift tea
Lavender Lift – tulsi, marshmallow, and lavender, all grown chem-free in Chelsea, Michigan

I’m calling it Lavender Lift and it’s one of those teas that is greater than the sum of its parts. It’s tulsi, marshmallow leaf, and a little bit of lavender. Some kind of magic happens when you put them together! I admit, I am not the biggest fan of lavender, because too much of it can taste like grandma’s soap. But wowza – I cannot get enough of this tea. The tulsi has that hard-to-define fruitiness. Just enough lavender gives it complexity (without tasting like soap!).

With the first sip of this, my shoulders finally relaxed from their seemingly permanent position jammed up by my ears. I took a deep, freeing breath. I was able to keep focusing on that sensation of letting my shoulders drop expanding my breathing, and as I did that, the tension just seemed to melt out of me.

Was it a fluke? Am I the only person it affects this way? I don’t know! But given all the 😬 in the world right now, I hope it works for you, too.

Did I mention it also tastes dreamy? Like a calm June evening when the fireflies come out.

recipes, Self-care

My Favorite Soup Recipes

Emily

I looooooove soup. I probably make 2-3 soups a week in the winter. Maybe more. Can’t get enough! I like mine hearty; it should fill me up and stick with me and not need a lot of other food along with to make a meal. I’ve used CopyMeThat to collect a list of my favorite soups, stews, bean pots, and suchlike. Many of these area a great use for the Super Simple Canned Chicken I posted about earlier. Enjoy!

bowl of soup and two silver spoons
Photo by Navada Ra on Pexels.com
recipes, Self-care

Super Simple Chicken Canning

Emily

This cooks the chicken, makes broth, and preserves it all in one step! I use this in chicken soup and rice dishes – just open the jar, remove the bones and skin, and shred the meat.

Preparing to can

To prepare, gather your tools and food:

  • Pressure canner (not steam canner or Instant Pot – it must get up to 10 or 11 lb of pressure)
  • Quart mason jars, lids, and rings, enough to hold one leg and one thigh per jar (usually 6).
  • Canning funnel
  • Jar lifter
  • Steaming-hot water
  • Chicken legs and thighs (easiest if they are separated, but leg quarters will work)
  • Salt and seasoning, if desired

Preheating the canner and jars

  • Fill the canner with the amount of water recommended by the manufacturer (usually 3-4 quarts)
  • Put the jars into the (cold) canner. Some of the canner water should go in the jars to keep them upright and help them heat faster.
  • Turn the burner on and let the jars begin to heat.
  • Heat a kettle or pot of fresh water – this will be used to fill your jars.
  • You do NOT need to preheat the lids. Manufacturers changed the formula on the rubber seals in the 2010s and this step is no longer needed.

Filling the jars

  • Use your jar lifter to remove one jar from the canner. Tilt the jar to drain any water back into the canner.
  • Put the funnel in the jar and add salt, seasoning, one thigh, and one leg (skin, bones, and all). If you want more chicken and less broth per jar, you can pack in as much as will fit without touching the lid when you close it.
  • Top up the jar with hot water from your kettle.
  • Wipe the rim with a damp cloth.
  • Put on lid and band.
  • Set the jar back in the canner.
  • Repeat with all jars.

Using the pressure canner

Canners differ just slightly in the details of how you use them, so SEE YOUR MANUFACTURER’S INSTRUCTIONS for info on how to use your model

The basic steps are:

  • After loading the canner with your jars, lock the lid on.
  • Wait for the steam to come out the vent in a steady stream, THEN start a timer for 10 minutes.
  • After the steam has vented steadily for 10 minutes, put the weight or regulator on – or yours might have a locking mechanism that pops up.
  • When it reaches 10 or 11 lb pressure (according to the gauge or the noise of the weight venting), start the main timer. This recipe – chicken with bones, in quart jars – needs 75 minutes of cook time.
  • At the end of the cook time, remove the canner from the heat and let it depressurize completely – it will show zero pressure and/or the locking mechanism will go down (depending on the style of your canner). Do NOT rush this step in any way – it’s part of the cook time.
  • Once it has completely depressurized, you can take off the weight (a tiny bit of steam will come out), open the lid, and remove the jars to a rack or towel to cool completely. They should seal within an hour; if not, put them in the fridge and use immediately.
Recovery, Relaxation, Self-care, Yoga, Yoga As You Are

Reclined Sun Salutation

Emily

This yoga sequence is designed for people who want to get some stretching and gentle strengthening, but who have issues that keep them from sitting or standing up (e.g., POTS). The entire routine is done lying on your back, and transitions between moves are slow. Some poses have legs and arms in the air, but alternative positions are suggested in case that doesn’t work for you.

As always, consult your healthcare provider before starting new exercise and don’t do anything that makes you feel worse!

If you prefer to follow along with just the pose names and no narration, see this version. Click “Play,” and adjust the sound options by clicking the Settings “gear” icon.