Edible and Medicinal Plants of Texas

Ashe juniper- Juniperus ashei

(Locally known as cedar)

Native Americans have been using Ashe juniper for over 9000 years. Remains of limestone and reed pipes withAshe juniper foliage in them (rather than tobacco) have been found in Texas caves as well as in prickly pearpouches. The smoke from Ashe juniper was used mainly for cleansing and purification rituals.

Native Americans used the berries for a diuretic and for canker sores. Many mammals and birds devour the fruitof these trees. The endangered Golden Cheek Warbler nests only in Central Texas and makes its nest out of thebark of the Ashe juniper.

Many Texans suffer from “cedar fever”. The male Ashe junipers are the trees that send out the yellow clouds ofpollen. It’s the female trees that have the berries (technically the fleshy cones) which reportedly, still today, holdthe “cure”. Much like getting a flu shot drinking a tea made from the berries or cooking with them will help buildup immunities to the allergic reaction. Two or more of the fruits may cause poisoning if eaten by a small child.

The ripe blue fruits are very astringent but when used in small amounts are good as seasoning in stews, meatdishes and sauerkraut. Each dish needs no more than two berries due to the strong oil which can be toxic inquantity.

Agarita - Berberis trifoliolata

The fruit is a bright red berry that is a magnet for birds and small mammals and which makes a delicious jelly.The fresh flowers are totally edible too. Only mistletoe blooms earlier which makes Agarita important to bees.The leaflets have sharp points at the ends, which makes Agarita useful for wildlife cover and is a barrier plant.

The alkaloid in the roots is beriberine. A dressing can be used to treat ringworm and impetigo. This plant hasbeen used to treat toothaches. The wood and roots fabricate a yellow dye.

American Beautyberry - Callicarpa Americana

All parts of the plant were used by Native Americans for treating ailments. Boiled roots, branches, and leaveswere used in sweat baths for rheumatism, fevers and malaria. Root tea was used for dysentery and stomachaches and root and berry tea was used to treat colic.

Cattail Typha domingensis

Cattail is widely known for its many uses. The roots and stems can be peeled and eaten raw or boiled andseasoned with butter. The pollen of cattails can be shaken into bags and dried to use as protein-rich flour forcooking. The brown tops can be soaked in kerosene and used as torches for light and as tinder for starting fires.

Chickweed

This low growing ground cover is a great source of vitamin C in winter and has traditionally been used to preventscurvy. It tastes great eaten raw in a salad of greens or in a smoothie. Chickweed can be cooked for a fewminutes and applied to as a poultice to external bruises and sores.

Chilipiquin (slightly larger oblong)/Chiltepin( round)

Archaeologists have found wild pepper remains in Mexico dating to 7200BCE –which makes peppers one of thefirst documented spices used by humans anywhere in the world. These native peppers are very hot rating on thehigh end of the scale (50,000-1000, 000 Scoville units) passed only in heat by habaneros and Scot bonnets. Old -time Texas remedies include using chiltepins to make cough syrup or more simply swallowing the pill like pepperwhole for colds. Research has shown that all chilie peppers help with raising metabolism, aiding digestion,reducing blood cholesterol, and preventing heart attacks.

Pick these spicy peppers with gloves to protect eyes and skin. The leaves ARE NOT edible.

Coral Bean - Erythrina herbacea.

Derivatives of the plant have been used as a laxative and Native Americans ate the roots to increaseperspiration. The beans have been used to poison rats and to stun fish for collecting and eating. The beans arepoisonous if ingested. The red flowers provide nectar for bees, butterflies and hummingbirds.

Eastern Red Cedar- Juniperus virginiana

Red Cedar is used in the manufacture of furniture, flooring, fence posts, and pencils. The oil repels insects andthe wood is popular for its moth-repelling quality and is often used for closets and wardrobes. Eastern RedCedar provides food and cover for many small mammals and birds.

Esperanza or Yellow Bells -Tecoma stans

Native Americans made bows from its wood and used it in medicines for diabetes and stomach cramps. InMexico a beer was prepared from the roots. Esperanza is a great nectar plant for bees and butterflies.

Evergreen Sumac- Rhus virens

Evergreen Sumac produces red fuzzy fruit which is relished by birds and small mammals and was once used tomake a refreshing drink. The Comanche Indians used it as a remedy for asthma and mixed its sun-cured leaveswith tobacco for smoking. The flowers attract bees and butterflies.

Fragrant Pond Lilly - Nymphaea odorata

Dried, sliced or powered rhizomes were used as poultices for skin ulcers and broken bones. The tea was usedfor tuberculosis, heart disease, and asthma. The roots are edible and richest in starch in the early spring. In latesummer the seeds can be eaten like popcorn.

Frostweed- Verbesina virginica

The medical properties of this plant were used mainly by the Native Americans and have been ignored orforgotten over the years. The roots and sometimes the leaves can be used to make teas and infusions fordiuretic purposes, diaphoretic (to cause perspiration), and to remove impurities and to purify the blood. TheKickapoo, as late as the 1970’s, were still using frostweed for female problems including near –term andpostpartum issues such as cleansing the womb and stanching excessive bleeding.

Today we tend to think of frostweed as a wonderful shade and nectar plant that blooms in the fall. Try to viewthis plant at its’ best when ice burst out of the stems. This unusual occurrence happens when the roots are stillalive and the ground is moist and above freezing but the air temperature quickly drops below freezing.

Live Oak-Quercus virginiana

Texas has more species of oak than any other tree. Three –fourths of all US oaks grow in Texas. Live oak is theheaviest wood in America .In the time of wooden ships, live oak was the strongest and most durable wood thatgrew in the nation and it resisted decay 5 times longer than white oak. In the Revolutionary War live oak shipswere very successful. The Hancock, a brigantine captured more than nine British vessels in less than threemonths. The US Constitution (old “Iron sides”) is made from live oak and the British shot “bounced off her side”and remains the oldest commissioned warship afloat in the world today.

It took approximately 680 live oaks to make a ship in the 1800’s .After the Louisianan Purchase (1803) andobtaining Florida (1819) the US held a monopoly on live oak. It took approximately 680 live oaks to make a shipin the 1800’s. Europeans had depleted their forests and because of this Congress bought two islands off thecoast of Georgia for live oak preserves –the first trees in America to receive this protection.

Live oak has provided a historic source for food, tannin, and ink. The galls of the live oak were used to make inkand are famous in history for being used on the US Constitution, Bach’s manuscripts, and in Leonardo da Vinci’snotebooks.

Live oak acorns were an important source of food to humans and animals. They taste sweet like a chestnut andmake great “acorn waffles”. The live oak acorns only take 1 year to mature unlike acorns from the red oak groupwhich take two years and are very bitter. Deer, squirrels, javelinas, and turkeys are just a few of the animals thatstill consume vast quantities of live oak acorns.

Honey Mesquite - Prosopis glandulosa

Native Americans relied on the mesquite pod as a dietary staple from which they made tea, syrup, and a groundmeal called pinole. They also used the bark for basketry, fabrics and medicine. Mesquite makes good firewoodbecause it burns slowly and is smokeless. Navajo used the wood from the honey mesquite to construct bows.

For Native Americans in the Southwest and Mexico mesquite meal was an integral part of their daily diet. Asthese communities have moved away from the native desert foods and became more sedentary, obesity anddiabetes has grown at an astounding rate. It is reported that 50% of some tribes have diabetes. The removal ofmesquite from their diets is believed to be one of the key reasons for these figures of age suffer from diabetes.The removal of mesquite from their diets is believed to be one of the key reasons for this.

Diabetes is growing in the general US population too. Pediatricians are reporting it in children as young as 5 andresearchers have seen a 70% increase in ages 18 – 22. Why are all these figures significant to an article aboutmesquite? Mesquite is a food that works to balance blood sugar. For 2,000 years the Native Americans in aridregions relied on mesquite as food staple. For 2,000 years a major part of their diets helped to regulate bloodsugar. Diabetes did not exist in these communities when their diet consisted of native plants with mesquitebeing consumed in great quantities.

Researchers report that mesquite is highly effective in balancing blood sugar. The natural sweetness in thepods comes from fructose. Fructose does not require insulin to be metabolized making it safe for diabetics. Thehigh rate of dietary fiber, pads are 25% fiber, and causes the nutrients in mesquite to be absorbed slowly

preventing the spikes and valleys in blood sugar. With a glycemic index of 25, mesquite requires a longer timeto digest then many grains. The digestive time for mesquite is to 4 to 6 hours unlike wheat that digests in 1 to 2hours. These factors result in a food that maintains a constant blood sugar for a sustained time and as a resultprevents hunger. Here is a food that supports the diabetic’s diet and helps maintain a healthy insulin system inthose not affected with blood sugar problem.

Mesquite flour not only stabilizes blood sugar but it tastes great with a sweet, slightly nutty with a hint ofmolasses flavor. Further this food delivers a big hit of nutritional value. It is high in dietary fiber and proteinincluding lysine. The ground pods are between 11% and 17% protein. Mesquite is a good source of calcium,magnesium, potassium, iron, and zinc. Mesquite is low carbohydrate, low glycemic and low in fat.

Entire families migrated to the groves of mesquite in the late summer and fall when the pods ripened. Each treetastes a little different so families actually claimed particular trees year to year. The pods are rich in protein,sugars, carbohydrates and minerals such as iron and calcium. Pods contain up to 13% protein and 36% sucrose .

Plains Coreopsis

This abundant yellow flower has been used by many Indian tribes as a red dye and a drink to help strengthen theblood. The flowers are boiled and used for the dye and liquid that remains is drunk as a hot beverage.

Prickly Pear, Nopal- Opuntia engelmannii

Named official state plant 1995

One of the most historically important plants in the state-every part of this wide spread , drought tolerantcactus ,including stems, flowers, fruit, seeds, thorns, and even sap has been used from prehistoric to moderntimes by every culture from Native Americans and Spanish colonials to Hispanic, Anglos Texians, cowboys andcontemporary people of the South West .It has been argued that the prickly pear , of all our native plants, hasbeen responsible for keeping the most humans and beasts alive during times of deprivation.

Pads are stems –done away with leaves because they waste moisture –stems evolved into the energy gatheringdevices (vestigial leaves on young pads –tiny swollen rice grain size

Thick, impermeable cuticles store large quantities of water as do shallow horizontal roots that gather even themost insignificant rain fall. Photosynthetic pathway known as Crassulacean acid metabolism (CAM)98% of allcacti use this special adaptation in which plants gather carbon dioxide at night ( unlike almost all otherplants)and process it during the day-during drought they refuse to gather it at all-minimize their water loss,which is inevitable during gas exchange.

Archeologists have proved that prickly pear pads remained a staple for 8000 years. They do not have to bebaked for 2 days in a pit oven like stool and lechuguilla. After the spines are removed they can be steamed,boiled, roasted, or eaten raw. They are rich in vitamin A and calcium and are a healthy addition to Tex-Mex.Studies show that eating nopalitos before or with meals can help control adult on-set diabetes.

Prickly pear pads have also been used as a topical healing agent to treat wounds, sores, swellings, and insectbites .The usual method of application is to heat the pad and remove the thorns, split it and apply the inner“mucilaginous” as a poultice.

Pears or tuna as a sweet treat- 70-80% sugar by dry weight-1/3 of sugar content is fructose which is bettertolerated by diabetics than glucose and sucrose. Tunas are also rich in vitamin C, calcium and phosphorus. In the

6000 year old coprolites( fossilized excrement) found in the Devil’s River area of Val Verde County , 74%contained the fruit and seeds of prickly pear tuna, the second most found food coming in only behind walnuts.In the early 16th century when Cabeza de Vaca lived among the coastal Indians he mentioned that one of thehighlights of the year was tuna season. Tribes would travel many miles to prickly pear thickets where they wouldgorge on tuna for three months. Tribal alliances and agreements were made during this period.

The gel from the prickly pear pads is still used today to clarify water in desert survival situations. The pulp andgel are stirred into muddy water and a scum forms on the surface when it sinks in about 30 minutes it takes thesediment down with it. Into the 1960’s this technique was still used to control mosquitoes.

The pads have been found with traces of fish, tobacco, and water in them-used as carrying pouches.

Mustang Grape- Vitis mustangensis

There are at least 13 varieties of wild grapes in Texas but one of the largest kinds grows here-the mustang grape.Native Americans ate the grapes, but they cause many people’s throats to burn if uncooked.

Prairie Flame Leaf Sumac- Rhus lanceolata

This tree gets its name from the outstanding hues of orange and red it produces in the fall. The female plantsproduce berries that when soaked in water; make a tart, tasty, high –vitamin C tea. The fruit can also be used tomake a black dye for clothing and is considered a food source for many animals.

Post Oak- Quercus stellata

The wood, commercially called white oak is used for fence post, railroad ties, mine timbers, construction timbersand flooring. The tannin in oak leaves, buds, and acorns is toxic to cattle, sheep, and goats. Poisoning occursmore frequently in drought years and in March and April during the sprouting of new foliage.

Senna - Senna corymbosa

All ancient cultures, including the Aztecs, Asians, and Africans have used Senna infusions as a laxative. Today it isstill an ingredient in several over-the counter medicines used for cellular regeneration, detoxification andcleansing. Traditionally, it has been used by many cultures as a love potion.

Texas Mountain Laurel- Sophora secundiflora

The red-orange seeds were favored by Native Americans for jewelry. Both the seeds and the flowers containnarcotic properties and can be highly poisonous if the alkaloid cytosine is released .The same seed coating thatprotects the seed from drought, however, will allow it to be swallowed and pass through your body withoutharm. Yellow dye was once made from the sapwood.

Texas Persimmon-Diospyros texana

The name itself is very telling-loosely translates as “fruit of the gods”. Texas persimmon, “sweetest natural Texasfruit on the range”, has fed men and animal for millennia. It is the third most abundant plant remains found inancient cooking pit in Val Verde County dating back to 7000 BCE. Karankawa, Comanche, Spanish explorers and

botanist explorers all enjoyed the fruit. Discover the recipes for puddings, pies, quick breads, and wine for Texaspersimmon. Make sure the fruit you pick is ripe and black. The green unripe fruit has a very astringent taste.

The fruit is also a favorite for deer, coyote, gray and red fox, ringtail, raccoon, javelina, and turkey. (My dogs andchickens love persimmon too!)Texas persimmon is a large part of the native animals’ diet in the fall as can beobserved by the seeds in their scat. The trees bloom early, in February and the abundant nectar makes a greatearly honey plant.

The wood is wonderful too. Persimmons are in the ebony family and provide strong, smooth, black wood whichmakes beautiful furniture etc.

If all these reasons haven’t made you want to plant a Texas persimmon add the fact that it is the larval hostplant for gray hairstreak and Henry’s elfin butterfly.

Turk’s Cap- Malvaviscus araboreus var. drummondii

Turk’s cap is in the mallow family which includes okra and hibiscus. The flowers make a good tea just as hibiscusdoes. The fruit is good too after it turns red. Many kids like to suck the sweet nectar out like a honeysuckle. Theleaves and flowers make nice dyes for wool. Mexicans use a decoction of the flowers to treat diarrhea and apoultice of the leaves and roots to treat chest congestion.

Yarrow-Achillea millefolium

Even the name of this plant refers to its healing properties. Achilles used yarrow to heal wounds as did manywarriors and soldiers since. All parts of the yarrow are used but in particular the flower tops and the leaves. 58different Indian tribes used this plant in the same way as Europeans did. Yarrow is used to treat colds andwhooping cough as a tea from the flowers; held in the mouth for toothaches; chewed and put on open woundsto stop bleeding and inflammation; and even put up the nose to cause bleeding to lessen the affects of amigraine. The uses of yarrow extend even to treatment of cancer. Scientists have studied over 120 compoundsin yarrow.

Yaupon Holly- Ilex vomitoria

Native American tribes of the southeast made a tea of the leaves and shoots that had both social and medicinaluses. This caffeinated tea was used to induce vomiting for cleansing and to invoke ecstasies in ceremonies. Thebark was used to treat nightmares where the patient sees ghosts and talks during sleep. There is evidence thatNative Americans transplanted and took care of Yaupon.

Recipes

BBQ Planked Salmon with Cedar Berries

ACTIVE: TOTAL TIME: 50 MIN plus 1 hr 30 min marinating and soaking

SERVINGS: 4

HEALTHY

Ingredients

1. 1/2 cup dry white wine2. 1/2 cup apple juice3. 1 tablespoon sea salt4. 3 bay leaves, crumbled5. 2 tablespoons pink peppercorns, crushed6. 1 tablespoon juniper berries, crushed7. One 1 3/4- to 2-pound center-cut salmon fillet with skin8. Olive oil, for brushing9. 1/2 cup prepared barbecue sauce

Directions

1. Soak a 16-by-8-inch cedar plank in water for 1 hour. In a large, shallow baking dish, combine the winewith the apple juice, salt, bay leaves, peppercorns and juniper berries. Add the salmon, turn to coat andrefrigerate for 30 minutes.

2. Light a grill. When the coals of a charcoal grill are covered with a light gray ash, push them to the sidesand set a disposable drip pan in the center. If using a gas grill, turn off the center burner. Remove thesalmon from the marinade, brush off the seasonings and lay the fish skin side down on the soaked cedarplank. Brush the salmon with olive oil and set the plank in the center of the cooking grate for indirectgrilling. Cover and grill the salmon until just cooked, about 30 minutes; brush the salmon with the sauceduring the last 10 minutes of grilling. Serve the salmon directly from the plank.

Mesquite Chocolate Chip Cookies

Many people also consider it a superfood - rich in magnesium, protein, potassium, and fiber. Low GI-index,high lysine. For thousands of years native Americans in arid regions relied on mesquite meal as a food staple,and while most of you are familiar with mesquite being used for added flavor on the grill - the flour comes notfrom the wood, but from the mesquite pods which are ground into a powder or meal.

How to use it: Mesquite can be used as flour or a seasoning. I've primarily been using it as flour (so far). Asflour you want to use mesquite in combination with other flours. I've had success replacing up to 25% of myover-all flour (in a recipe) with mesquite. Mesquite flour is glutten-free and to date I've only been using it inconjunction with gluten-based flours like regular whole wheat flour, or whole wheat pastry flour. Themesquite flour I've been using is produced by Essential Living Foods. It is very fine, dark tan in color, and veryfragrant. I don't sift it, but break up any little mesquite clots I find as I add it to my mixing bowl. There areother brands and

Mesquite Chocolate Chip Cookies

The mesquite flour I've been using is produced by Essential Living Foods. It is very fine, dark tan in color, andvery fragrant. I don't sift it, but break up any little mesquite clots as I add it to my mixing bowl. I'm sure thereare other brands and producers out there, but for this recipe, just make sure you have a mesquite flour/mealthat is powdery and finely ground.

Also, I discovered an amazing unrefined granulated sweetener that I used for these. It is the Alter Eco brandorganic ground cane sugar. It is very moist, finely ground, rich and retains all the natural minerals andnutrients that are stripped out in refined white and brown sugars. It blows almost every other granulated sugarI've used recently out of the water. Try to track it down. If you can't find this brand, look for another moist,brown-sugar-looking unrefined sweetener or organic brown sugar. You won't get the same results withstraight white sugar.

1 cup organic unsalted butter, room temperature (soft to the touch)2 cups Alter Eco Organic Ground Cane Sugar (see recipe header for substitution ideas)3 large eggs3 teaspoons high-quality vanilla extract1 teaspoon alum-free baking soda1 teaspoon alum-free baking powder3/4 teaspoon finely ground sea salt2 1/2 cups whole wheat pastry flour1 cup mesquite flour2 cups organic chocolate chips2 cups organic rolled oats

Preheat oven to 375F.

In a medium bowl whisk together the dry ingredients; baking soda, baking powder, sea salt, pastry flour, andmesquite flour. Set aside.

In a big bowl or with an electric mixer, combine the butter and sugar until it lightens in color and has a fluffy,billowy consistency. Mix in the eggs one at a time, making sure each egg gets incorporated before adding thenext. Add the vanilla and mix until it is incorporated.

Now you are going to add the flour mixture - the one you set aside earlier. Add the flour in about four waves,stirring a bit between additions until the flour is just incorporated. You could add all the flour at once, but ittends to explode up and out of the mixing bowl and all over me every time I do that. At this point you shouldhave moist, brown dough, uniform in color. Stir in the oats and chocolate chips by hand. Mix only until theoats and chips are evenly distributed throughout the dough.

Drop cookies onto cookie sheets. I like to make these cookies on the large size - and use about 2 tablespoonsof dough for each one (an ice cream scoop comes in handy here if you want to get them all uniform in size). Ithink the dough to do onto the pans a little rough and raggy - I never roll the dough into balls or anything likethat. I like the shapes of my cookies to have some personality. Bake at 375F for 10 minutes on the middle orupper rack. You don't want to over bake these cookies at all or they will really dry out. If anything underbakethem just a bit - look for them to start to get golden on the bottoms and tops and them pull them out to cool.

Tip: If you don't want to bake off the cookies all at once - still drop any cookies you aren't going toimmediately bake onto a plate or cookie sheet. Cover with plastic wrap, and place in the freezer for an hour orso. You can then throw these pre-made cookie dough balls into a freezer-quality plastic bag and they won'tsmush into each other. You can then just pop them in the oven at your leisure over the next couple weeks andhave hot-out-of-the-oven treats.

The mesquite flour I've been using is produced by Essential Living Foods. It is very fine, dark tan in color, andvery fragrant. I don't sift it, but break up any little mesquite clots as I add it to my mixing bowl. I'm sure thereare other brands and producers out there, but for this recipe, just make sure you have a mesquite flour/mealthat is powdery and finely ground.

Also, I discovered an amazing unrefined granulated sweetener that I used for these. It is the Alter Eco brandorganic ground cane sugar. It is very moist, finely ground, and rich and retains all the natural minerals andnutrients that are stripped out in refined white and brown sugars. It blows almost every other granulated sugarI've used recently out of the water. Try to track it down. If you can't find this brand, look for another moist,brown-sugar-looking unrefined sweetener or organic brown sugar. You won't get the same results withstraight white sugar.

1 cup organic unsalted butter, room temperature (soft to the touch)2 cups Alter Eco Organic Ground Cane Sugar (see recipe header for substitution ideas)3 large eggs3 teaspoons high-quality vanilla extract1 teaspoon alum-free baking soda1 teaspoon alum-free baking powder3/4 teaspoon finely ground sea salt2 1/2 cups whole wheat pastry flour1 cup mesquite flour2 cups organic chocolate chips2 cups organic rolled oats

Preheat oven to 375F.

In a medium bowl whisk together the dry ingredients; baking soda, baking powder, sea salt, pastry flour, andmesquite flour. Set aside.

In a big bowl or with an electric mixer, combine the butter and sugar until it lightens in color and has a fluffy,billowy consistency. Mix in the eggs one at a time, making sure each egg gets incorporated before adding thenext. Add the vanilla and mix until it is incorporated.

Now you are going to add the flour mixture - the one you set aside earlier. Add the flour in about four waves,stirring a bit between additions until the flour is just incorporated. You could add all the flour at once, but ittends to explode up and out of the mixing bowl and all over me every time I do that. At this point you shouldhave a moist, brown dough, uniform in color. Stir in the oats and chocolate chips by hand. Mix only until theoats and chips are evenly distributed throughout the dough.

Drop cookies onto cookie sheets. I like to make these cookies on the large size - and use about 2 tablespoonsof dough for each one (an ice cream scoop comes in handy here if you want to get them all uniform in size). I

think the dough to do onto the pans a little rough and raggy - I never roll the dough into balls or anything likethat. I like the shapes of my cookies to have some personality. Bake at 375F for 10 minutes on the middle orupper rack. You don't want to over bake these cookies at all or they will really dry out. If anything underbakethem just a bit - look for them to start to get golden on the bottoms and tops and them pull them out to cool.

Tip: If you don't want to bake off the cookies all at once - still drop any cookies you aren't going toimmediately bake onto a plate or cookie sheet. Cover with plastic wrap, and place in the freezer for an hour orso. You can then throw these pre-made cookie dough balls into a freezer-quality plastic bag and they won'tsmush into each other. You can then just pop them in the oven at your leisure over the next couple weeks andhave hot-out-of-the-oven treats.

Agarita Jelly

agarita jelly (makes about 4-5 half pints)

note: this is a lower sugar version-sweeten to taste.

3 lbs agarita berries, picked through, sorted, and rinsed

enough water to cover the berries (about 3 cups)

1/4 c lemon juice

4 tsp calcium water (if you don’t know what this is, look at the pomona website)

4 tsp pectin powder

1 c honey

1 c granulated sugar

put berries and water in a medium sauce pan and bring to a boil. lower heat and simmer, covered for about 10-15 minutes. stir and mash berries (i used a potato masher) and cook 5 minutes more. pour into a jelly bag orover some dampened cheesecloth in a fine mesh strainer over a bowl to catch the juice. allow to drain for atleast 2 hours. you should have about 4 cups of juice. add a little water if you are short. it will be ok.

pour measured juice into a saucepan and add lemon juice and calcium water and slowly bring to a boil.meanwhile, in a small bowl, thoroughly mix pectin powder with your granulated sugar. add sugar/pectin mixtureto boiling juice, stirring vigorously for 1-2 minutes. add your honey to taste. pour mixture into prepared jars andprocess for 10 minutes in a water bath.

Recipe - Fudge Silky Chocolate Pudding

Ingredients

1/3 cup Navitas Naturals Cacao Powder

2 Tbsp. Navitas Naturals Mesquite Powder

1 Avocado

3-4 Tbsp. maple syrup or agave syrup

1/2 tsp vanilla extract

Directions

Process all ingredients in food processor or blender, and adjust thickness and sweetness to your taste. Eat as isor fold in fresh fruit berries or nuts. This can also be enjoyed as a topping on morning raw cereal.

Note: for smoother consistency try adding ¼ cup alkaline water or raw nut milk

Submitted by Katrin Volynsky - http://www.livepurenow.com/

Gram’s Recipe for Persimmon Pudding

Ingredients

1 egg 1 cup persimmon pulp 1/2 cup canned sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon melted butter 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/4 teaspoon ground cinnamon

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish.2. In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted

butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until wellblended. Pour into the prepared baking dish.

3. Bake for 1 hour in the preheated oven or until the pudding is set and the top is lightly browned.

NopalesPrickly Pear Cactus Pads

Nopales are somewhat tart and have a green bean- or asparagus -like flavor.Nopales are often compared to Okra, because of the sticky substance they releasewhen cooked. This should be rinsed off before serving or before further preparationas an ingredient.They can be purchased year-round in Mexican markets and somegrocery stores in the U.S. They can also easily be harvested from your own PricklyPear Cactus growing on your property.

Selection & Preparation

Select small or medium sized, firm pads. Make sure the pads you select are notwrinkled, soggy or too soft. These pads (or paddles) are modified branches, whichrange in color from pale to dark green. They also contain sharp, thorny needles,which are modified leaves.

These, thorny needles must be removed with a knife or vegetable peeler beforecooking. Remove any nodules, the thick stem, and trim the edges off of the pads aswell. Make sure you wear rubber or leather gloves when handling Nopales to avoidinjury from the thorny needles.

Wash thoroughly and follow the recipe instructions below. Nopales can be tightlywrapped and stored in a refrigerator for one to two weeks.

Recipes

Nopales on The Grill

Prepare the cactus pads as described in the preparation section above. Once youhave removed the needles, nodules and thoroughly washed the pads, they areready for the grill. Cook each pad for approximately 10 to 12 minutes on each side.While grilling, brush each side of the cactus pad with olive oil or a flavored oil ofyour choice. Pepper or garlic-flavored oil are often used on grilled Nopales.

Scrambled Nopales

1 or 2 cactus pads 8 Eggs 1/4 lb. of cheese (your choice) salt & pepper to taste

Prepare the cactus pads as described in the preparation section above. Once youhave removed the needles, nodules and thoroughly washed the pads, slice into bite-size pieces. Sauté the sliced pads in a small amount of butter for 5 minutes. Removefrom the heat and set aside. Beat the eggs in a mixing bowl; add shredded cheeseand the sautéed cactus pieces. Pour the egg mixture into a skillet and scramble.

Serve warm with salt and pepper to taste.

Nopales Rellenos (Stuffed Cactus Pads)

12 tender cactus pads 3 cups of water 6 slices of Machego or Panela cheese 1/4 onion, thinly sliced lengthwise 1 clove of garlic Salt to taste 1/2 cup of flour 4 eggs, separated 1 1/2 cups vegetable or olive oil 1 can of tomato sauce (12 ounces)

Prepare the cactus pads as described in the preparation section above. Once youhave removed the needles, nodules and thoroughly washed the ads, boil in 3 cupsof water with the garlic, onion, and salt. Drain.

On each of 6 cactus pads place a slice of cheese and 3 to 4 pieces of onion. Top withanother cactus pad, secure with wooden toothpicks and coat with flour.

Beat the egg whites until stiff peaks form, then add the yolks and beat for 1 to 2minutes more to create a batter.

Heat the oil in a frying pan, dip the stuffed cactus pads into the egg batter and fryuntil golden on both sides. Drain on paper towels.

Serve drenched with cooked tomato sauce.

Nopales Salsa

1 lb. cleaned cactus pads 1/2 lb. tomatillos 1 small white onion 2 garlic cloves 2 poblano peppers 1/2 tsp. of salt 2 tsp.of fresh lime juice 1/2 tsp.of cumin 2 Tbs. cilantro

Prepare the cactus pads as described in the preparation section above. Once youhave removed the needles, nodules and thoroughly washed the pads, grill for about7 minutes on each side. Slice the grilled pads into strips. Place tomatillos, cubedonions and garlic in a baking dish, then cook in a 450-degree oven for 20-25minutes. Roast poblanos on grill or under the broiler, then peel them and remove

the seeds. Place all ingredients in a blender and mix until well chopped. A littlewater may be needed to moisten the salsa. Serve chilled with chips or use to seasontacos, burritos or other Mexican dishes.

Nopales Salad

2.2 lbs. Nopales (cactus pads) 1 onion, halved 4 cups water 2 Tbs. salt 2 large tomatoes, chopped 1 large onion, chopped 4 green chiles - serrano or jalapeno - chopped

Prepare the cactus pads as described in the preparation section above. Once youhave removed the needles, nodules and thoroughly washed the pads, chop intobite-size pieces. Place the chopped Nopales into a pan with the 4 cups of water,halved onion and salt. Bring to a boil, reduce heat and simmer 30-45 minutes oruntil tender. Drain Nopales and combine with remaining ingredients. Taste andadjust seasoning, adding more salt if necessary. This dish gets better if you let is sit afew hours in the refrigerator before serving. Serves 4 or more.

Texas Persimmon Bread

Ingredients

2 eggs1 1/2 cups all-purpose flour3/4 cup white sugar1/2 teaspoon salt1/2 cup vegetable oil1 teaspoon ground cinnamon1 cup persimmon pulp1/2 cup chopped walnuts1 teaspoon baking soda1/2 cup raisins

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to

sugar mixture. Fold in flour mixture. Pour batter into prepared pan.4. Bake for 75 minutes, or until tester inserted in the center comes out clean.