How to Make Sage Honey for Sore Throats

Winter is coming, and I’m starting to make my usual winter remedies to keep on hand in case sickness strikes our home. Sage honey is one of the things my kids beg for when they have sore throats, and it makes great gifts for family and friends, so I made a big batch yesterday.

It’s really quite simple to make…

Gather a handful of fresh sage leaves.

Wash leaves (or just make sure the leaves you harvest are nice and clean).
Let leaves dry (I put mine on a cookie sheet under a ceiling fan for several hours).
Put sage leaves and about 2 quarts of honey (preferably raw honey) in a pot.

Heat on VERY low heat until sage leaves look pretty dry and crunchy, about 30 minutes.

Allow to cool slightly, then strain out the sage leaves and pour into jars.  I got 9 half-pint jars out of my batch. Remember to label your jars. 😊

Be very careful not to get water in your honey and not to scorch your honey.


Posted in Children, Food, Food storage and preservation, Garden, Health, Home Remedies, Recipes, Uncategorized, Winter | Tagged , , , , , , | Leave a comment

Coco-Coconut Bars

I got got the inspiration for these easy treats from Kayla at Radiant Life’s “Heavenly No-Bake Organic Coconut Balls”.  Of course I had to try adding cocoa, because in our home, chocolate makes everything yummier. 🙂


Coco-Coconut Bars

The cocoa does make it less sweet than the original, but that is what I was going for.  If you like your treats to be really sweet, you may want to add more honey or maple syrup with the cocoa.

Coco-Coconut Bars

  • 1- 1 1/2 cups unsweetened shredded coconut
  • 1/4 cup raw honey or maple syrup
  • 2 Tablespoons coconut oil (optional- I forgot it once and they were still delish)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cocoa (you can use less for a milder chocolate flavor)
  • 1/8 teaspoon unrefined salt

Combine all ingredients in a food processor and process until well blended.  ( I like to process the coconut a little before adding the other ingredients to make it a little more finely chopped).   Place mixture in parchment paper lined container and refrigerate for about one hour to set.   Cut into bars and store in an airtight container in the refrigerator or freezer.   I made a quadruple batch to fill the pan in the photo. I like to keep a few of these in the car as a quick energy snack when I’m out.



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Preparing a raspberry patch

I’m getting ready to transplant my raspberries to a permanent and dedicated raspberry patch, but first I need to prepare it properly. Here is an excellent article I found that covers all the basics- bed preparation, fertilization, trellising, pruning, and preventing diseases.


PS: if you would like some baby raspberry plants for your own, let me know! I have plenty to share! I believe the variety I have is Heritage.

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When Life Eclipses God

My sweet and insightful friend Meredith wrote something recently that I had to share. Please take a moment to read and be encouraged!

When Life Eclipses God

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Dairy-Free Nut-Free Basil Pesto is the Best-o

Great recipe for simple pesto!

Source: Dairy-Free Nut-Free Basil Pesto is the Best-o

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Time to eat- Carrots, Cilantro, and Parley!

I got my first mobile produce delivery from a local Aquaponics farmer last week! Let me tell you, if you want to sell produce to busy moms, doing a delivery service is the way to go. It was so nice to have all my produce delivered to my door! Now that makes it easy to support local farmers! 

I got a grocery bag full of carrots with carrot tops, another bag full of parsley and cilantro, and a third bag full of swiss chard. After my initial “yay, fresh food!” moment though, I realized that I needed to figure out how to use all my new goodies before they were, well, less than fresh. First, I looked up how to store the herbs and Swiss chard so they wouldn’t get all wilty on me. I placed a bouquet each of cilantro and parsley in jars of water which kept it fresh for about a week. I sliced the ends off the chard popped it in a jar of water as well. It looked so pretty with its colorful stems and crisp leaves, I probably could have left it on the table as a decoration and been perfectly happy! I did actually let them sit for a couple of days just so I could enjoy looking at them! Then I cooked half with bacon grease and smoked salt, which was pretty delicious, and blanched and froze the other half. This was my first time blanching a vegetable to freeze. I had always thought that blanching would be too much of a pain, and actually put a good many veggies in the freezer without blanching them. I ended up with some very, shall we say, chewy? green beans that I froze without blanching. They are OK for soup, but I think I will be blanching my green beans next year. It really wasn’t hard at all to blanch the chard and freeze it.

Here’s how to do it:

 1. Heat a pot of water to boiling while you chop your chard. Prepare a large bowl of ice cold water in the sink.

2. Immerse the chard for two minutes in the boiling water. 

3. Strain the chard and immerse in ice cold water immediately.

4. Shake off excess water and spread the chard on a cookie sheet and one layer.

5. Put a cookie sheet in the freezer for about 20 minutes or until the chard has frozen. (this step makes it so when you freeze your chard in the bag you have separate pieces rather than one large chunk.)

6. Use a turner to remove the chard from the cookie sheet and put it in a freezer bag.

7. Freeze immediately. Enjoy later!

I hate to let anything go to waste, so I looked up recipes that use carrot tops, and found this cool recipe for Carrot Top Pesto.  I love putting pesto on my pizza, but this recipe suggests adding it to grilled cheese which sounds fabulous! 

Update: I meant to publish this back in March, but I forgot to publish it publicly, so here it is in May! I am still enjoying fresh carrots from Leesville Aquaponics, along with green beans, zucchini, and salad greens from their greenhouse, and I can’t wait to start harvesting from my little garden!

Do you have a local source of produce? Support your local farmers or better yet, be your own local farmer and grow some of your own food!

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These Precious Years


img_3163“Wow, you sure do have your hands full!” This is a phrase I hear almost every time I go out in public with my five children. And it’s true. I generally do literally have my hands full, and probably look at least slightly frazzled most of the times I take my kids shopping.  I’m not quite sure how I’m expected to respond to a comment like that, but when I stop to think about it, I really do have my hands full, but in such a good way. My hands are full of five little humans who bring me more joy than I can express.  These little ones who require so much time and attention give back more love and joy than you would think their little bodies were capable of.  My kids range in age from 8 years old to 9months old, and I am enjoying motherhood so much I can’t imagine a more fun time to be a mom.  Sure, there is plenty of bickering, fighting, diapers, emergencies, and crying to deal with, and I usually fall into bed exhausted at night.  I certainly have a moments (sometimes hours) of frustration every day, and there are many days that I feel like I am at the end of my rope and failing miserably, but every day God gives me some ray of beautiful sunshine through my kids.  When my eight-year-old gives me a hug and tells me she couldn’t wish for a better mom, I am so thankful she feels that way in spite of all my failures.  When my baby grins at me with his 2-tooth grin, or my 2 year old yells, “I wuv you Mom!” at the top of her lungs, I am reminded that these are some of the most precious moments of my life.  When my six year old tells me she wants to grow up to be just like me or my four year old asks me to dance with him, a part of me wants them to stay this way forever.  I know that every year will be sweet and good in its own way, and I pray that my children will continue to grow in grace and love, and bring joy to everyone they meet.  Meanwhile, I will treasure this time while I have my hands full. 


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