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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Essiac Recipe

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This recipe for Essiac is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Dry Mix

6 1/2 cups dry burdock
16 ozs powdered green sheep sorrel
1 oz turkish rhubarb root - powdered
4 ozs slippery elm bark powdered
Directions:
Directions:

In morning sterilize brown or green plastic containers. All utensils, pots, spoon etc. must be stainless steel or cast iron, NO aluminum or plastic!!!
1.)Bring water to a hard boil.
2.)Add 1 cup of herb mix and boil hard for 10 minutes, stir often.
3.)Shut off burner and put lid on pot and let sit for 12 hours, stirring once after 6 hours if possible.
4.) in morning sterilize brown or green glass jars
5.) When jars are sterilized bring the herb mix to a boil (just) let herbs settle for a few minutes and pour liquid into bottles and seal tightly with lids that have been wiped out with vodka or other liquor
6.)Store in a cool dark place and refrigerate after opening.
If using clear glass bottles put in paper bags or a cardboard box to keep light out.

Dosage: 1oz in 2oz of boiling water taken on an empty stomach at bedtime or 2 hours at least after eating.
Personal Notes:
Personal Notes:
This recipe came from Gamma Tam. She got it from Olive Smith. She said it was from Rene Caisse,(1888-1978) Canadian nurse from Bracebridge who learned recipe from Indian of Ojibwa y tribe.

 

 

 

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