#hemp seed salt

[morethansalad]

Salade Vegan de Tofu Croustillant au Panko / Vegan Crispy Baked Panko Tofu Salad

[buryyourloyalty]

i think a nice bubble bath is just what the doctor ordered😮‍💨

[oranberrie]

At least I know my cat will be okay if I get bad again

[ohsalome]

What Ukrainians ate to survive Holodomor

(translated excerpts from an Історична Правда article): + images source

The villagers would dig up the holes of the polecats to find at least a handful of grain hidden by these animals. They pounded it in a mortar, added a handful of oilcake (from hemp seed), beetroot, potato peelings, and baked something from this mixture.

Those who managed to hide at least a little grain would grind it in iron mills made from wheel axles and cook "zatyrukha" (a concoction made from a small amount of flour ground from ears of grain).

Acacia flowers were boiled and eaten raw, and green quinoa was mixed with crushed corn cobs. Those who could - and this was considered lucky - added a handful of bran. This food made their feet swell and their skin crack.

The peasants dried the husked ears of corn and millet husks, pounded them, ground them with weeds, and cooked soups and baked pancakes. Such dishes were impossible to chew, the body could not digest them, so people had stomach aches. Pancakes, the so-called "matorzhenyky", were made from oilcake and nettle or plantain.

It went so far that peasants would crumble straw into small chips and pound it in a mortar together with millet and buckwheat chaff, and tree bark. All this was mixed with potato peelings, which were very poisonous, and this mixture was used to bake "bread", the consumption of which caused severe stomach diseases.

There were cases when village activists took away and broke millstones, mortars, poured water on the heat in their ovens. After all, anything found or saved from the food had to be cooked on fire, and matches could only be purchased by bartering for their own belongings or by buying them in the city, which was impossible from villagers that were on "black lists".

Chestnuts, aspen and birch bark, buds, reed roots, hawthorn and rose hips, which were the most delicious, were used as food substitutes; various berries, even poisonous ones, were picked; grass seeds were ground into flour; "honey" from sugar beets was cooked, and water brewed with cherry branches was drunk. They also ate the kernels of sunflower seeds.

Newborns had the worst of it, because their mothers had no breast milk. According to testimonies, a mother would let her child suck the drink from the top of the poppy head, and the child would fall asleep for three days.

In early spring, the villagers began to dig up old potato fields. They would bake dumplings from frozen potatoes, grind rotten potatoes in a mash and make pancakes, greasing the frying pan with wheel grease. They also baked "blyuvaly" (transl. "vomities") from such potatoes and oatmeal mixed with water, which was so called because they were very smelly.

They ate mice, rats, frogs, hedgehogs, snakes, beetles, ants, worms, i.e. things that weren't a part of food bans and had never been eaten by people before. The horror of the famine is also evidenced by the consumption of spiders, which are forbidden to kill in Ukrainian society for ritual reasons.

In some areas, slugs were boiled into a soup, and the cartilaginous meat was chopped and mixed with leaves. This prevented swelling of the body and contributed to survival. People caught tadpoles, frogs, lizards, turtles, and mollusks. They boiled them, adding a little salt if there was salt. The starving people caught cranes, storks, and herons, which have been protected in Ukraine for centuries, and their nests were never destroyed. According to folk beliefs, eating stork meat was equated with cannibalism.

The consumption of horse meat began in 1931, before the mass famine. People used to take dead horsemeat from the cemeteries at night, make jelly out of it and salt it for future use.

Dead horses were poured with carbolic acid to prevent people from taking their meat, but it hardly stopped anybody. Dead collective farm pigs were also doused with kerosene to prevent people from dismantling them for food, but this did not help either.

After long periods of starvatiom, the process of digestion is very costing for the human body, and many people who would eat anything would drop dead immediately out of exhaustion.

If a family had a cow hidden somewhere in the forest, they had a chance to survive. People living near forests could hunt/seek out berries and mushrooms, but during winter this wouldn't save them. People living near rivers could fish in secret, but it was banned and punishable by imprisonment/death.

[mushroomates]

samwise gamgee headcanons:

enjoys doing the dishes and folding laundry

love language is quality time or acts of service

likes to give sprouts and seedlings to friends and neighbors

nerd about mushrooms and has a mushroom log growing in his closet

keeps a hoard of ladybugs to deploy at any time

windowsill is lined with old jars and bottles, filled with clippings for propagation

he gives the best slices of pie and best baked cookies to others. will keep “defects” for himself- they taste just as good

favorite cookies are “everything but the kitchen sink” where he throws a bunch of stuff into the bowl (fruit, pretzels, nuts) and puts it into a cookie

has like 80 pillows on every couch/bed/chair

in addition to the 50-something blankets also piled high

“please, have a seat” he says. ha, no. any surface you could possibly settle onto is adorned with elaborate spreads of throws and such.

has a fruitcake that is legit an heirloom. it’s so stale it’s a brick. you can use it as a doorstop, stepping-stool, or a bludgeoning weapon. (note: has been used for all. he once chucked it at a late night visitor. this is how he learned frodo takes late walks at night. this is also how frodo learned that sam has an arm on him)

his great aunt made it forever ago and honestly he doesn’t know if it’s still good. he keeps it around because it’s been with him so long he feels bad throwing it out.

likes pecan pie! goes nuts (pun intended) for it.

roast his own chestnuts, pecans and walnuts. has a strange grudge against macadamia nuts. (almost choked on one as a child)

very cozy. has scarves and mittens and even slippers (GASP) at the ready

likes to watch the rain with a cup of tea for hours on end

takes his tea with honey, two sugars, and cream. it barely counts as tea.

enjoys bubble baths.

guerrilla gardening. sam is a force to be reckoned with on this front. he is a strong advocate for native plants and will gut someone over deforestation.

carries a salt shaker filled with seeds everywhere. kind of just. shakes it around empty plots of land.

has a hostile land grab once a month and slowly expands the baggin’s garden by an inch, until it takes up nearly the whole estate.

has a great misconception about the appropriate amount to discuss you garden with someone. this is because:

he tends to talk about this to frodo, who will listen, good naturedly

frodo also prevents anyone from talking over sam or changing the subject

most hobbits are to polite (passive aggressive) and don’t have the skills to subtly change the subject in a way sam understands

and if he does recognize the effort he will avoid it

likes to try new recipes but at the same time never follows them

knows a great deal about farming hemp. this is because merry and pippin recruited him into their pipeweed shenanigans and now sam has unintentionally created a strain of the good stuff that has hobbits traveling miles to get their hands on

loves his houseplants like children. they have names and backstory and a rich inner life that he has created that could fill a book

is fighting a battle with english ivy at the moment and only slightly loosing it. it’s suffocating the tree outside his house and he’s not very happy with it.

[the-empress-7]

Is there any way to reverse grey hair?

Empress, I’m the Indian anon (wine lover like you). We women in South India consume Curry leaves from the curry leaf plant everyday in every dish. It’s impossible to have dish without these leaves. And if you google ‘south indian hairstyles’, you will see us with thick, luxurious hair! 

You can get these curry leaves in the form of powder in Amazon. Due to the stressful circumstances in my life, I developped white hair in my thirties. I’ve restarted eating them & slowly I can see my genetic hair colour growing back!

I’d like to share a recipe that I use. You can buy this powder from amazon. I warm equal quantities of flax seeds, pumkin seeds& hemp seeds in a pan (to remove humidity) & grind it in a coffee grinder. Mix this with the curry leaf powder & a pinch of salt. Take 2 teaspoons everyday in your curd or porridge or soup or just sprinkle on your sandwich. Results are seen over a two month period. (Those with allergies, please consult a doctor first!)

(DISCLAIMER): I’m not a doctor! This is my personnal concotion! Apart from the curry leaves, I’ve taken advice from You tubers. Curry leaves contain Folic acid which helps to boost developement of RBC &WBC, also helps increase good gut bacteria.

Also, once a week, massage your scalp with coconut oil 10 minutes before washing your hair. Indian women apply coconut oil everyday but it is to help bear the intense tropical heat as it is very cooling.

====

Thank you so much! What a great testimony and so glad this works for you.

I am on Nutrafol right now and that shit is expensive AF.

[sketches-and-such]

Slowly compiling cookbook concept illustrations and testing out digital watercolor brushes while I'm at it!

These are two of my favorite go-to smoothies, broken down botanically. Recipes included, because I enjoy pushing the out-of-the-box vegetable agenda.

BEET & BLUEBERRY COCOA SMOOTHIE

3/4c. water + 1Tbsp hemp seeds, blended

1/2c. cold coffee or almond milk

3/4c. frozen blueberries

1/2c. beets, steamed & frozen

1/2c. cauliflower, steamed and frozen

4 Ice cubes

2-3 Tbsp. Dark unsweetened cocoa powder

1tsp vanilla

1 Tbsp almond butter

Tiny pinch of salt

Liquid stevia to taste

______________________________________

COFFEE SMOOTHIE

3/4c. water + 1 Tbsp hemp seeds, blended 

1/2c. strong cold espresso or cold brew

4 cubes papaya (banana would probably work too)

4 ice cubes

3/4c. spaghetti squash, cooked and frozen

3/4c. zucchini, sliced steamed and frozen

1 Tbsp tahini

1tsp. vanilla

Handful of raw coffee beans 

1 tsp espresso powder (optional)

Tiny pinch of salt

Liquid stevia to taste

[madamlaydebug]

The foods within the States that create the least amount of mucus in the body. VEGETABLES

* Amaranth greens – same as Callaloo, a variety of Spinach

* Avocado

* Bell Peppers

* Chayote (Mexican Squash)

* Cucumber

* Dandelion greens

* Garbanzo beans

* Green banana

* Izote – cactus flower/ cactus leaf

* Kale

* Lettuce (all, except Iceberg)

* Mushrooms (all, except Shiitake)

* Nopales (Mexican Cactus

* Okra seasonal * Olives (not soaked in vinegar)

* Onions

* Poke salad – greens

* Purslane (Verdolaga)

* Sea Vegetables (wakame/dulse/arame/hijiki/nori)

* Squash - except pumpkin

* Tomato – cherry & plum/roma only

* Tomatillo

* Turnip greens

* Watercress

* Zucchini

FRUITS

(No canned or seedless fruits)

* Apples

* Bananas – the smallest one or the Burro/mid-size (original banana)

* Berries – all varieties – no cranberries

* Cantaloupe

* Cherries

* Currants

* Dates

* Figs

* Grapes – Seeded

* Limes (key limes preferred with seeds)

* Mango

* Melons – Seeded

* Orange (Seville or sour preferred)

* Papayas

* Peaches

* Pear

* Plums

* Prickly Pear (Cactus Fruit)

* Prunes

* Raisins – Seeded

* Soft Jelly Coconuts

* Soursops – (Latin or West Indian markets)

* Tamarind

GRAINS

* Amaranth

* Fonio

* Kamut

* Quinoa

* Rye

* Spelt

* Teff

* Wild Rice

NUTS & SEEDS

* Hemp seeds

* Raw sesame seeds

* Raw sesame seeds /tahini butter

* Walnuts

* Brazil nuts

OILS

* Coconut oil (do not cook)

* Olive oil (do not cook)

* Avocado oil

* Grapeseed oil

* Hempseed oil

* Sesame seed oil

SPICES AND SEASONINGS

MILD FLAVORS

* Basil

* Bay leaf

* Cloves

* Dill

* Oregano

* Savory

* Sweet Basil

* Tarragon

* Thyme

SALTY FLAVORS

* Pure Sea Salt

* Powdered Granulated Seaweed -(Kelp/Dulce/Nori – has “sea taste”)

SWEET FLAVORS

* 100% Pure Agave Syrup – (from cactus)

* Date Sugar/Syrup

PUNGENT AND SPICY FLAVORS

* Achiote

* Cayenne/ African Bird Pepper

* Culantro * Habanero

* Onion Powder

* Sage

HERBAL TEAS

* Anise

* Burdock

* Chamomile

* Elderberry

* Fennel

* Ginger

* Raspberry

* Sarsaparilla

* Tila (Linden flower)

* Valerian

[morethansalad]

Pink Noodle Nourish Bowl (Vegan)

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

★

★

4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[deliciously-vegan]

Blueberry Mojito Bliss Balls

[[MORE]]

2 cups cashews 2 cup dried blueberries 1/2 cup hemp seeds 2 tbsp psyllium husk 1/2 tsp sea salt

1/2 cup almond butter 1/2 cup date syrup 1 tbsp melted coconut oil 1 tbsp lemongrass paste 1 tbsp rum extract 1 tsp mint extract

Coconut flakes for rolling

Place the cashews, dried blueberries, hemp seeds, psyllium husk, and sea salt in a food processor. Process until crumbly. 

Add the almond butter, date syrup, melted coconut oil, lemongrass, rum extract, and mint extract. Process again until you have a well-combined sticky mass.

Transfer batter to a large glass mixing bowl. Place bowl in fridge to chill for several hours.

With clean damp hands, form small balls with batter. Roll balls in coconut.

Store in fridge or freezer.

[moonskyearth]

boiled potatoes, radishes, avocado, toasted hemp seeds, evo oil, salt

[beautyandlifestyleblog86]

Healthy homemade protein bar -

Ingredients:

- 1 cup rolled oats

- 1/2 cup protein powder (such as whey, pea, or hemp protein)

- 1/2 cup almond butter or peanut butter

- 1/4 cup honey or maple syrup

- 1/4 cup chopped nuts or seeds (such as almonds, walnuts, chia seeds, or pumpkin seeds)

- 1/4 cup dried fruit (such as raisins, cranberries, or chopped apricots)

- 1 teaspoon vanilla extract

- Pinch of salt

Instructions:

1. In a large mixing bowl, combine the rolled oats, protein powder, chopped nuts or seeds, and dried fruit.

2. In a small saucepan, heat the almond butter or peanut butter, honey or maple syrup, vanilla extract, and salt over low heat until smooth and well combined.

3. Pour the almond butter mixture over the dry ingredients and mix well to combine.

4. Press the mixture into a lined baking dish or pan, spreading it out evenly.

5. Refrigerate for 1-2 hours, or until firm.

6. Cut into bars or squares using a sharp knife.

7. Store the protein bars in an airtight container in the refrigerator for up to one week.

These homemade protein bars are a great option for a healthy and nutritious snack or post-workout fuel. They are packed with protein, fiber, healthy fats, and natural sweeteners, making them a satisfying and energizing treat. You can also customize this recipe by adding other ingredients such as dark chocolate chips, coconut flakes, or cinnamon for added flavor and texture.

[tyhi]

porridge for champions (only)

you gotta prepare some of this the night before, so that the phytase enzyme in the buckwheat can get to work on the phytic acid in the oats to release the minerals and make them bioavailable and generally make all of this easier to digest and stuff.

combine the following in a jar or saucepan and mix it up:

oat flakes, however much you want to eat idk. you can play with the oats-to-water ratio to make more of a dry/fluffy or a wet/smooth porridge. the range is around 40-110 grams for one portion, depending on what you're going for. a tablespoon of oats is about 10g

½-2 tbsp of buckwheat -- i use raw crushed groats. less processed = richer in enzymes. crushed is a good balance between cooking time and enzyme content, i think

1-2 tbsp sunflower seeds, chia seeds or pumpkin seeds for extra nutrients, variety, texture :) (optional)

pinch of salt

water - soak em. enough to cover the oats etc + a lil extra bc they soak it up and expand. NB if you want dry/fluffy porridge then err on the side of less water, ie just enough to cover the stuff.

cover with a lid and leave at room temperature overnight.

cooking: add some fat. i love using fatty coconut milk or just coconut oil, or goats milk butter or even some kind of animal fat. i turn the heat to medium-high at first to get it all hot while mixing it, and then i leave it on low for a while. takes like 30 minutes or so

completely optional, i usually add some of these b4 i start cooking:

plain protein powder (im a fan of hemp protein personally)

maca and/or ashwagandha

matcha powder - ive really been liking this lately

collagen supplement (if u have an autoimmune condition pls look into healing gut permeability btw. even if u dont have digestive problems. ily)

carob powder my beloved. or cocoa powder. or both

or if u like savory porridge: curry powder, smoked paprika, leek, herbs, pepper

egg

& some possible toppings:

any kinda nutt butter u like <33

stick some chocolate in there and watch it melt

jam. classic

honey and cinnamon

coconut sugar syrup

berries, frozen or fresh

some reading materials btw:

[booksbeansandcandles]

Making Dream Sachets

These dream pillows or sachets can be used with different intentions. For dreams, to stop nightmares, for prophetic dreams, protection, etc. Below are a couple of the recipes that you can use to create your own sachet!

Bridging Sachet: To create a bridge between this world and the next

Allspice

Anise

Cinnamon

Blue

All Saint's Sachet: To bring forth psychic power or for healing

Cinnamon

Tonka bean

Patchouli

Vanilla

Lavender

Gardenia

Vetiver

Ancient Shrine Sachet: To increase clairvoyance powers and connect with the underworld

1 part Cinnamon

4 parts frankincense

4 parts sandalwood

To see past lives

Anubis Sachet

Cinnamon powder

Low John

Cedar oil

Orris oil

Myrrh

Blue

Astral Travel Sachet

3 part sandalwood

3 part Benzoin

1 part mugwort

1 part dittany of Crete

1 drop Bergamot

Or

Orange oil

Lemon oil

Frankincense

Myrrh

1 drop Bergamot

Aunt Sally's dream Sachet: To induce prophetic dreams, events to come, numbers, love

Licorice

Cinnamon

Cardamom

Coriander

Bruno's Curse Sachet: For psychic and physical protection

2 parts frankincense

1 part sandalwood

1/2 part rosemary

Mystic Veil Sachet: For dream walking and telepathy

Gum mastic

Cinnamon

Sandalwood

Clove

Myrrh

Prophetic dream oil: Heat. Apply to temples

1/2 cup olive oil

Pinch Cinnamon

Pinch nutmeg

1 tap anise

1 drop Bergamot

Fiery Wall of Protection Sachet: Protects and handles every sort of threat. From spells or negative entities while asleep. Also calls upon good health.

Dragon's blood

Frankincense

Myrrh

Salt

Red or purple

Health Sachet: To place under a sick person's pillow or for protection when there is illness in the house.

2 parts myrrh

2 parts sandalwood

1 part sage

1 part rosemary

1 drop Bergamot

Purification Sachet: To purify the mind, body, and spirit every morning

2 parts sea salt

1 part cinnamon

1 drop Bergamot

Dove's Blood Sachet: To bring peace of mind and happiness. Also mends hearts.

4 parts dragons blood

Rose oil

Bay oil

White, red, purple

Dream Traveling:

Hibiscus

Mugwort

Dandelion

Star anise

Thyme

Yarrow

Jasmine

Cinnamon

Elecampane

Protected:

Nutmeg

Sage

Valerian

Clove

Sandalwood

Eucalyptus

Basil

Bay leaf

Lavender

Carnation

Clove

Quiet Slumber:

Chamomile

Lavender

Sage

Passionflower

Anise seeds

Chamomile

See The Future:

Mugwort

Rosemary

Bay leaf

Chamomile

Ecelcampane

(Elfdock)

(Yellow starwort)

Flax

Hemp

Nightmares's Bane:

Angelica

Burdock

Juniper

Mullein

Valarian