Elderberry lemonade

Ingredients:
3 tsp Herbal Tea mix of Elderberries, Lavender, Sage & Thyme
12 cups Water
2 cups Lemon juice
1/2 cup honey
Ice

1. Fill the coffee maker filter with the herbal tea mix, fill coffee pot with water & brew.
2. When brew is cooled but still warm, add honey,brew & lemon juice to a pitcher & mix.
3. If you would like the drink sweeter, add more honey & finish with ice.
4. Enjoy!

Chicken and Cheese Lasagna Roll-Ups

2 Chicken breast

3 cups Water
Ricotta cheese

Parmesan cheese

Mozzarella cheese 

1/4 cup milk

Salt and pepper

Fresh crushed Garden Sage

Italian seasoning

8 lasagna noodles

Tomato sauce 

Olive oil

1. In a rice cooker, add chicken breast  and 1 1/2 cups of water on white rice setting. If you do not have a rice cooker then use a sauce pan and boil. 

2. In a large sauce pan boil 1/ 12 cups of water and add lasagna noodles. When done set aside in a bowl to cool off.

3. When Chicken is done cooking, let cool on a plate then cut in pieces. Save the broth. Chop chicken in a food processor. 

4. In medium bowl combine Ricotta cheese, Parmesan cheese, Mozzarella cheese, chopped chicken, sage, italian seasoning and milk. 

5.  On a plate, lay out a lasagna noodle and cover half of the noodle.

6. Roll lasagna noodle like jelly-roll style. If any filling comes out tuck back in on the sides.

7. Place seam down in a grease pan with olive oil.

8. Cover noodles with tomato sauce, mozzarella cheese, and Italian seasoning. 

9. Bake at 375° F for 30 mins. Enjoy.

Lavender Luna’s Magickal Herbs

Lavender Luna’s Magickal Herbs are grown locally and harvested every 2 weeks.

Garden Sage currently available as 3 oz. lose leaf, 2 small smudge sticks, 1 large Smudge stick. Next year I plan on having Lavender, White Sage and possibly more.

3 oz. Lose Leaf Sage

2 Small Sage Smudge Sticks

1 Large Sage Smudge Stick

Tomato Sauce

Garden fresh tomato sauce.

Ingredients: 
10 Tomatoes; peeled and cubed
2 Bell peppers; minced
1 onion; minced
2 Tbs. butter
1 Tbs. olive oil
1 Tb Garlic minced/powder
1/4 oz. Fresh/dried Sage
1/4 ts. Italian seasoning
1/4 ts. Rosemary
1/4 cup Red cooking wine
1 bay leaf
2 Tbs tomato paste/Corn starch with cold water

1. Cut top off of tomatoes with a knife then peel. I find it easier if the tomatoes are really ripe.
2. Remove seeds and cube.
3. Mince bell peppers and onion.
4.Combine tomatoes, bell peppers, onion, olive oil, garlic, Italian seasoning, bay leaf, rosemary, and red cooking wine in a large sauce pan on medium-low heat for 1 hour
5. Add butter and tomato paste to thicken. Enjoy.

Dry Sage for Smudge sticks

Need:

Sage

Scissors

Dehydrator 

Twine

Food saver Vacuum sealer

Food saver bags

1. Collect herbs early morning. They have the most oils compared to herbs collected in mid-day heat.

2. Cut the top mature leaves with scissors at the stem of the leaves.

3. Rinse leave in cold water.

4. Pat leaves dry with paper towels.

5. Lay leaves on dehydrator tray and set at 90°F to 100°F for 1 hour.

6. Bundle 10 leaves or more together with twine starting at the stems and wrap the leaves leaving a 1 inch gap . Once you get to the end wrap back up to the stems in a criss-cross to tie the twine.

7. Hang your sage smudge sticks in a well ventilated room for several days.

8.Your sage smudge sticks are now ready to burn for smudging for protection and clearing away negativity.

9. Store the sage smudge sticks in a food saver bag, vacuum and seal all the air out.

10. Label the bag 'Sage Smudge sticks' and the date.

Sage Tea

Sage tea helps the digestive system.

Note: Do not ingest sage if you are pregnant, nursing or have seizures. Do not exceed 3 cups a day.

Ingredients with Magickal use:
5-10 Sage leaves-Longevity, health
2 liters water

1. Collect Sage leaves early morning. They have the most oils compared to herbs collected in mid-day heat.

2. Cut the top mature leaves with scissors at the stem of the leaves.

3. Rinse leaves in cold water.

4. Pat leaves dry with paper towels.

5. Boil water and remove from heat.

6. Add Sage leaves and let seep for 10 mins.

7. Add sugar or honey. Enjoy.

Lima Bean Soup

Ingredients:
4 cups dry Lima Beans
4 cups water
4 Tbs. butter
2 Chicken Bouillon cubes
Salt
Onion
Italian Seasoning
Sage
Garlic
Black pepper
Cubed ham(Optional)

1.Combine Lima beans, water, salt, onion in a large pot with lid on medium heat; boil for 2-4 hours.
2.After 1 hour add butter, chicken bouillon cubes, Italian Seasoning, garlic and back pepper.
3.Add 1-2 cups of water after every hour.
4.Add Cubed ham on the last hour.