Home Remedies

Simple Itch Relief Remedies

You can beat the itch of bug bites by simply using things that you may have around the house, such as:

• applying a paste made of baking soda and water to each bite
• soaking in an Epsom salt bath
• making a paste by crushing an Aspirin and adding a few drops of water or rubbing alcohol
• dab on a bit of raw honey
• rub on a little apple cider vinegar 
• try an ice pack to the area
• mottle a few fresh plantain leaves and make a poultice
• make a fomentation by using plantain leaves (basically infuse plantain in water, as you would if you were making tea, soak a clean cloth in the infusion then apply the warm, moist cloth on the bites) 

Because each insect bite is different and our bodies react differently, don’t give up if something doesn’t work for you…just try something else.

A Recipe

All of the above remedies are great to use when we are home, but when we are on vacation, camping, hiking, or road-tripping…I need something a little more functional and convenient.

Here’s my solution!

Homemade Itch Relief Stick

Ingredients  

-1 ounce (approx. 2 tablespoons) olive oil infused with calendula flowers, chickweed, nettle leaf, lemon balm leaf, plantain leaf, and goldenseal root (see notes below)
-1 ounce (approx. 2 tablespoons) Shea butter
-1 ounce (approx. 2 tablespoons) cocoa butter
-1 ounce (approx 2 tablespoons) beeswax
-1 teaspoon Neem oil
-2 teaspoons essential oil blend (You can use a blend of clove, lavender, rosemary, peppermint, tea tree and/or ginger)

Method

1. Infuse your oil with the herbs (Read more here to learn how to make an herb infused oil).

2. In a double boiler, or small pot, over very low heat slowly melt the olive oil, butters, beeswax, and neem oil.

3. Once melted remove from heat and allow to cool slightly before adding the essential oils.

4. Pour mixture into a clean roll-up or push-up tube and allow it to cool on the counter overnight. 

Solutions for Treating Strep Throat Naturally

• Apple Cider Vinegar – Apple cider vinegar really is an amazing liquid known to help the body recover from countless conditions. You can help treat strep simply by gargling with apple cider vinegar diluted in a glass of warm water. The amount of ACV used may vary from person to person, but using 1-3 teaspoons in 8oz of water may be enough. You could always use different amounts, such as 1/4 cup of ACV in 16oz of water. This solution could work in as little as 30 minutes, but don’t be worried if it takes a bit longer. If you enjoy or can handle the taste, try mixing it with some water and sipping it throughout the day. Use raw organic apple cider vinegar with “the mother” for optimal results.

• Vitamin C – Although vitamin C is widely known to cure scurvy, the vitamin can be taken to help combat viruses, stress, and promote health overall. Taking 1,000mg of quality vitamin C 3 times daily can produce amazing results, especially when combined with other solutions for treating strep throat.

• Cayenne Pepper – Cayenne may be one of the most revered natural remedies for strep and sore throat. Try taking some cayenne and mixing it in a small amount of water, or simply utilize the powder on its own. Then dip a Q-tip or some other usable brush into the solution and dab it on the back of your throat. You could also make a paste out of raw organic honey and cayenne pepper by mixing about 1/2 teaspoon of cayenne pepper with the honey, and then rub the paste on the back of your throat. Alternatively, you could use fresh lemon juice for the mixture instead of warm water or honey.

It’s time to throw the prescription drugs out the window and start bringing these natural solutions back into the game.

Steps for Making Cider Vinegar

The following steps must be followed to make a high-quality cider vinegar:

1) Make a clean cider from ripe apples.

2) Change all of the fruit sugar to alcohol. This is called "yeast fermentation."

3) Change all of the alcohol to acetic acid. This is called "acetic acid fermentation."

4) Clarify the acetic acid to prevent further fermentation and decomposition.

Step 1--Making Cider

Cider is made from the winter and fall varieties of apples (summer and green apples do not contain enough sugar). Fruit should be gathered, then washed well to remove debris. Crush the fruit to produce apple pulp and strain off the juice. Use a press or cheesecloth for straining.

Adding yeast to activate fermentation is not essential, but will speed up the process. Special cultivated yeasts are available for this purpose at wine-making shops and biological labs--bread yeasts are not recommended. To make a starter, crumble one cake of yeast into one quart of cider. This makes enough starter for 5 gallons of cider; double the recipe proportionately when making more.

Steps 2 and 3--Making Alcohol and Acetic Acid

Pour all of the liquid into one or more containers to about three-quarters capacity; do not close the lids on the containers. Stir the mixtures daily. Keep the containers away from direct sunlight and maintain the temperature at 60 to 80 degrees F. Full fermentation will take about 3 to 4 weeks. Near the end of this period, you should notice a vinegar-like smell. Taste samples daily until the desired strength is reached.

Step 4--Filtering

When the vinegar is fully fermented, filter the liquid through several layers of fine cheesecloth or filter paper--a coffee filter works well for this. This removes the mother of vinegar, preventing further fermentation or spoilage of the product.

Storing Your Vinegar

The vinegar is now ready for storage in separate, capped containers. Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized bottles, or bottle, then place in a hot water bath. In both cases, the temperature of the vinegar must reach at least 140 degrees F to sterilize the product, and should not exceed 160 degrees F. Use a cooking thermometer to ensure the correct temperature is met. Cool the containers and store at room temperature out of direct sunlight.

Flavored Vinegar

Flavoring can be added to homemade vinegar just before bottling. Good examples of additives include green onion, garlic, ginger, or any combination of dried or fresh herbs. To make flavoring, place material in a small cheesecloth bag and suspend in the vinegar until desired strength is reached. This will take about 4 days, except for garlic, which takes only 1 day. For every 2 cups of vinegar, use one of the following: 1/2 cup crushed fresh herbs, 1 tablespoon of dried herbs, 2 large cloves of garlic, or 8 small green onions. Other good flavorings include tarragon, basil, nasturtium, chives, mint, chervil, borage, hot chilies, and raspberries. Adjust the amounts to taste, but be careful not to overload the vinegar. Too much vegetable matter can destroy the acid and ruin the preservative quality of the vinegar.

Some flavorings may not go well with cider vinegar's distinct taste and color. When flavoring store-bought vinegar, use more delicate or decorative flavors. When flavoring store-bought vinegar, you will still need to pasteurize it and use sterile bottles.

Flavored vinegars taste great and have a beautiful color, making them excellent for use in salads. You will be tempted to display flavored vinegar; however, be sure to keep your bottles out of direct sunlight, which will destroy the flavor, acidity, and color of the vinegar.

Uses for Homemade Cider Vinegar

Because the acidity of homemade vinegars will vary, do not use them in foods to be canned or stored at room temperature. Homemade vinegar is, however, excellent in salads, cooking, or freezer and refrigerator pickled products.