parsley leaf

Soothing Tea for Menstrual Cramps

Period having people know how painful cramps can be, especially at the beginning of the cycle. This tea is designed to ease cramping by relaxing the muscles of the uterus and aiding in relaxing cycle-related nausea. The herbs used in this blend are traditional remedies for menstrual pain, used for centuries all over the globe.


  • ¼ tsp mugwort - helps stimulate smooth menstrual flow, normalizes and calms the nervous system, regulates menstrual flow
  • ½ tsp red raspberry leaf - cleans the blood of excessive hormones, soothes breast tenderness, supplies the body with many of the nutrients lost during a cycle
  • ½ tsp mint - eases discomfort from cramping, helps ease nausea, regulates bleeding, adds flavor, soothes and comforts
  • ¼ tsp ginger - eases nausea, relieves uterine pain, adds flavor
  • ½ tsp parsley - has strong analgesic and antinociceptive properties, acts as an anticeptic 
  • 2 cups of water - purified water works best but tap water is also suitable
  • Quart sized mason jar with lid - for storing the mixture
  • Optional - sweetener, lemon, cinnamon sticks


  1. Add the herbal mixture together in a tea strainer. Place strainer in a quart sized mason jar.
  2. Bring 2 cups of water to a rolling boil and pour into the jar over the tea. 
  3. Screw on the lid and let the tea steep for 15 minutes. 
  4. Once the tea has finished steeping, remove the strainer. You can divide the tea up into 3 parts in separate jars, or measure it out each time so that each dose is exactly 2/3 cup. It must be stored in the fridge. 
  5. Drink the dose in the morning when you wake up, at midday, and before bed on the first day of your cycle to ensure best results.


This tea is has a very earthy, bitter flavor. Those who are not fond of teas to begin with will most likely not enjoy this brew. Copious amounts of sugar is recommended to improve the taste, but you may just have to hold your nose and gulp it down…

I realize there is some concern with ingesting mugwort. The FDA recommended safe dose is 1 teaspoon per 8 fluid ounces of liquid, and this tea calls for ¼th of that amount because of the dangers associated with overdosing on mugwort. However, If you do not feel comfortable taking this ingredient, you can simply exclude it from the tea or turn this tea into a spell jar instead. 

You can add some magickal components to this tea as well. Here is a sigil for relieving menstrual cramps that you can draw on your abdomen or on the jar used for storing your tea. You can also turn this into part of a tea ritual. I have instructions for one here for healing and relaxation. I recommend researching the magickal properties and energy of each herb used in this tea before use so that you have a grasp on the energy given to you through these plants. Really, your magickal creativity is the limit for this tea!

WARNING: Do not take this tea if you are pregnant, breast feeding, or at risk of becoming pregnant. If you are taking any other medications, check with your doctor first before taking this tea to ensure it will not interact poorly. Please ensure that you are not allergic to any of these ingredients before taking this tea, even in small doses. Do not take more than the recommended dose. Do not take this tea more than once per week. 

Herbs/Food/Plants by Purpose

Banishing: Basil, Betel Nut, Black Pepper, Black Salt, Cayenne Pepper, Chamomile, Cactus, Cloves, Dragon’s Blood, Elder, Garlic, Heliotrope, Horehound, Juniper, Morning Glory, Mullein, Mugwort, Oleander, Onion, Rosemary, Rue, Sage, Sea Salt, St. John’s Wort, Thyme, Tobacco, Vinegar, Wood Betony, Yarrow Flower

Beauty: Avocado, Beet, Catnip, Chamomile, Evening Primrose, Flax, Ginkgo Biloba, Ginseng, Henna, Lady’s Mantle, Lemon, Lilac, Lucky Hand (Orchid Root), Magnolia, Maidenhair, Myrtle, Orange, Orange Blossom (Neroli), Orchid, Pea, Prune, Rose, Sunflower, Violet, Yerba Santa

Binding: Agrimony, Calamus, Crowfoot, Hydrangea, Ivy, Knotweed, Morning Glory, Skullcap, Snapdragon, Solomon’s Seal, Spiderwort, Vinegar, Witch Hazel

Cleansing/Purification: Angelica, Anise Seeds, Black Pepper, Cayenne Pepper, Cedar, Coconut, Dragon’s Blood, Fennel, Fern, Frankincense, Garlic, Ginger, Grapefruit, Guava, Honey, Horehound, Horseradish, Hyssop, Lavender, Lemon, Lemongrass, Lemon Verbena (Vervain), Lime, Marjoram, Melon, Mesquite, Parsley, Peppermint, Pine, Rosemary, Sage, Sandalwood, Sea Salt, Solomon’s Seal Root, Tangerine, Thyme, Turmeric, Vinegar, Yucca

Keep reading

Made some pesto pasta for a family lunch yesterday :) My little brother, Andrew has transitioned to a vegan diet thanks to a two-hour speech by @jamesaspey and I still can’t quite believe it haha…I mean this is the boy who used to drink dairy milk out of the bottle!

I don’t quite remember how much I added of everything into the sauce, but it was about 1 cup of thawed frozen peas, 1 ½ cups basil, ½ cup flat-leaf parsley, 3 garlic cloves, a dash of lemon juice and olive oil and salt to taste. Served the pasta up with arugula, sun dried tomatoes, pine nuts and nutritional yeast :))

✨instagram✨: @veganzoejessica


Maybe I went a little overboard, but I went to the garden centre again today because I heard rumours of a fresh shipment of plants in.

I’d heard correctly! There was a massive rack of succulents and cacti alongside their usual display, and I managed to find some lovely little plants that are outside of their usual range. I’m a big fan of Crassula plants, having two other plants in that genus already and a so I picked up a Crassula muscosa. I also bought an Echeveria lilicina because I love the beautiful blue-grey of the leaves. Lastly, I saw a new plant in the same genus as my favourite succulent, Beanpole the Sedum burrito, and so the Sedum adolphii joined my collection as well.

The other plant I bought is not a succulent but an indoor herb, some curly-leafed parsley. I wanted to branch out a little and I’ve always loved the idea of growing herbs, so I’m really happy I got to pick one up, especially as it was way cheaper than my usual garden-centre purchases.


Today we tackle the Dubious Food from Zelda: Breath of the Wild
In the game It’s too gross to even look at. A bizarre smell issues forth from this heap. Eating it won’t hurt you though… probably.

But, any good chef can make something dubious into something delicious!

I hope you will enjoy!


6 Chicken Drum Sticks
1 Tablespoon Whole black peppercorns
1 Bouquet Garni (Thyme, Bay leaf, Parsley)
2 Bottles of Red Potion ( Red Wine - Cabernet)

1 Onion
1 Carrot
1 Celery Rib
4 Cloves of Garlic
2 Tablespoons Olive oil
¼ cup of flour and some Pesto


18.8.16 // town update!

so, i may have accidentally bought a 3DS XL…

i’ve started afresh in a little town called Parsley! Once again my native fruit is pear, and my neighbours include Merengue (!!) and Rosie! I’m going to start the hunt for the villagers I really want soon!

(photograph: wild flowers + 3DS ft. me struggling to hold it one handed)

Chilli & ginger roasted carrots
Author: Sara @ Don’t Feed After Midnight
Serves: 4


  • 4 large carrots, halved or quartered lengthways
  • 1 5cm piece of fresh ginger, grated
  • ½ tsp of dried chilli flakes
  • 2 tbsp of good quality extra virgin olive oil
  • A pinch of salt
  • A handful of fresh, chopped flat leaf parsley


  1. Pre-heat the oven to 200C.
  2. Put the carrots in an ovenproof dish then add the ginger, the chilli flakes and the olive oil. Season with salt and mix well.
  3. Roast in the oven for 45 minutes. Add the chopped parsley and serve hot.


Suitable for vegans

Not keen on spicy food? You can leave the chilli flakes out and simply roast the vegetables with the ginger. The sweetness of the carrots and the tanginess of the ginger complement each other beautifully!

Herbs for Love

Here’s a list of herbs used traditionally for love spells, etc…

Adam and Eve Root
Aloe Wood




Bachelor’s Button / Corn Flower

Lemon Balm

Balm of Gilead




Betony Wood


Blood Root

Cardamon - Lust





Chili pepper

Cayenne Pepper




Black Cohosh


White Copal Resin


Damiana Leaf - Lust

Devil’s Bit



Dragon’s Blood Resin


Dutchman’s Breeches



Endive - Lust





Ginger Root

Ginseng - Lust


High John the Conqueror


Indian Paintbrush

Jasmine Blossoms

Joe-Pye Weed

Juniper Berries

Lady’s Mantle



Lemon Verbena





Love Seed



Mandrake - Caution when using



Meadow Sweet




Mullein - Caution when using


Sumble Root



Orris Root



Patchouli Leaf - Caution when using







Poppy Seed - Caution when using

Prickly Ash




Rose petals Pink - emotional love

Rose Petals Red - sexual love


Rue - Caution when using


St. John’s Wort



Black Snakeroot




Strawberry Leaf




Vanilla Bean



Violet Leaf

White Willow Bark

Wild Lettuce - Love Divination

Witch Grass - Lust

Wormwood - Caution when using

Yarrow Flowers

Yerba Mate

* Use with caution means it is used in Dark Arts also

A Traditional Beef Bourguignon

I hope everyone had a great Christmas and wishing everyone here a Happy New Year also! The year has been, so far, busy! I apologize for this inconsistent timing of posts.

Beef Bourguignon is a very traditional fish from Burgandy, now as modern France. Try this stew dish for a cozy family dinner with same baked baguettes!


  • 2lb diced beef cubes (tenderloin is recommended or meat for stew)
  • 1 cup chopped carrots
  • 1 1/2 cup pearl onions
  • ½ cooking onion - chopped
  • 4-6 strips of bacon
  • 2 cups beef broth
  • 2 thyme sprigs
  • 3 bay leaf
  • ½ bunch parsley
  • 1 1/2 cup red wine
  • 1 cup water
  • salt and pepper


1. Quickly rinse the beef cubes in cold water to get rid of any excess blood. Then pat dry with paper towels. Add in 1 tbsp of olive oil, white pepper powder and soy sauce to add some flavors to the beef.

2. Pan fry the bacon strips until they are slightly crisp on moderate heat. Then remove the strips from the pan and save ½ of the bacon fat.

3. Add in the chopped onion and cook them until it lightly browns. Then add in the beef cubes and pan fry until the cubes brown on all sides, and at the same time sprinkle on salt and pepper to season.

4. Place the beef cubes on a plate once they brown. Then to the same pot with the chopped onions, stir in 1 cup of beef broth and red wine and some water. Add the beef cubes and bacon back in and also the carrots. Place the sprig of thyme and bay leaf into the pot as well.

5. Cover and simmer the stew for about 30 minutes. Constantly check the liquid level. If the liquid evaporates too quickly, add in some water, and the rest of the beef broth and more wine if necessary.

6. After 30 minutes, add in pearl onions and carrots. Let it simmer for about 2-3 hours.

7. Add in the parsley just before serving. (You can also add some mushrooms at the same time and let it cook for about 5 minutes in the liquid).

The Magickal Uses of Chives

Planetary Association: Mars

Gender: Masculine

Element: Fire

Astrological Association: Scorpio

Associated Full Moon: April

Magickal Uses: protection against evil and diseases  This herb quickly gained the reputation of chasing away evil spirits and disease.  For this reason is was planted outside the windows of young children and brought indoors to the kitchen.  It was not uncommon to see Chive bundles hanging from ceilings and tied to bedposts.  The gypsies of ancient times used chives in fortune telling.  It was believed that you should hang bunches of dried chives around your house to ward off disease. The onion family was used to break hexes, and used in love spells.  Invike mischief with the chive.  It is a great herb to use when action is needed.  It stimulates and prods, and although its effects may feel uncomfortable, the end results are always positive.  

15 Ingredient Protection Powder

You will need:




Ashes from wood 

Black pepper 

Blessed salt or salt 

Shell of garlic 




Bamboo leaf 


Lemon Zest

Potato (Dehydrated, like in those instant mashed potato mix packages 


First make sure all herbs are dry. Then, grind them all up into a fine powder, add the lemon zest. You can then proceed to bless or consecrate it if you like. You can then sprinkle it around your house or keep it with you in a pouch or wear in a necklace. If you like, you can even brew it into a potion or tea!  If making tea, go lightly on the salt!

When one’s partner absolutely NEEDS homemade soup at 12:30am, you do what you can with whatever you find. Even in a house that isn’t even yours…

Ingredients - gluten free corn Pasta, water, spinach, carrot, tomato, celery, onion, corn, white pepper, oregano, black pepper, bay leaf, parsley, parmesan, a pinch of sea salt, and lots of love

via IG @theplantfeed

Goodness Bowl

  • Red quinoa cooked in veg stock and Harissa mixed with chopped cherry tomatoes and chopped flat leaf parsley and lemon juice
  • French green (Puy) lentils 
  • Brown mushrooms fried in a small amount of rapeseed oil, garlic, water, dried chili flakes and Shoyu. 
  • Avocado 
  • Romaine 
  • Cucumber 
  • Celery 
  • Sesame seeds

I cannot count the number of memorable meals I’ve made for this blog that never made it in front of the camera. Because I don’t have the talent to capture beautiful pictures of food indoors (or maybe I’ll blame it on the lack of proper equipment), I am forced to use natural daylight and my garage as a studio.

If I start cooking late in the day, especially at this time of the year, the sunlight wanes just about the time I’m plating and arranging a dish or meal, and then phooey. It’s too late. At that point we eat that beautiful meal and that is that.

This dish of spaghetti and meatballs almost succumbed to this fate. I made the meatballs early in the day yesterday and was blessed with cloudy skies – perfect for creating the best white balance in my space. Then of course, life got in the way and I had to wait to make that gorgeous sauce after it began to get dark.

The good news is that this recipe makes lots of meatballs, with a fair amount of sauce, so this morning I was able to reheat and re-plate, and voilà! A meal that tasted every bit as good, or possibly better, than yesterday’s.

If you are looking for a very special recipe to serve to those you love, or perhaps to someone you’re trying to win over, this is that type of meal. It’s rustic, but certainly could be considered fine dining. The meatballs are tender and juicy. You make the sauce in the same pan that you sautéed the meatballs, so all of that lovely frond adds to the flavor. If you have the time and ambition, serve this with a green salad, and torn slices of crusty bread with salted butter.

Real meatballs and spaghetti, a wonderful recipe I modified ever so slightly from Ina Garten.


For the meatballs:

  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white breadcrumbs (4 slices, crusts removed)
  • ¼ cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • ¾ cup warm water
  • Vegetable oil
  • Olive oil

For the sauce:

  • 1 tablespoon good olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • ½ cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and ¾ cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.