Posts Tagged With: cooking

Our Daily Water


The first day of August means plenty of sunshine and long hot days here in Colorado.  In the intense dry heat it is very easy to become dehydrated.  I find my kids are especially susceptible to neglecting their water-glass which leaves them tired, grouchy and even prone to headaches.

Long ago I learned the magic of simply placing a sprig of mint or lemon balm in my water bottle.  After a half hour or so the water takes on a lovely light taste of the herb.  My kids love herbal waters and I often put a sprig of mint into their water bottles if they are headed out and about for the day.  Yet when we spend the day at home, I have found that filling a pitcher with water and herbs doesn’t seem to attract their attention.  The pitcher is cumbersome for them to use and they often forget about it being in the fridge.  So, earlier this summer I purchased a big beautiful glass beverage dispenser for our family.  Originally I had thought to place it in the refrigerator full of luscious tasty herbs infused in water but it found a prominent home on our kitchen bar, right smack dab in the middle of our living space.  The water is room temperature (unless I add ice cubes) which I find goes down easier than really cold water.  And it doesn’t get forgotten in the fridge.  The kids love going over to the dispenser multiple times per day to fill their glass and they are drinking a lot more water, success!


Pepperminty Mint!

Making your own herbal waters is so easy.  Simply place fresh herbs (along with fresh fruits and veggies if you please) in your jar or dispenser, add water and wait a bit.  Soon you will have a tasty treat!  The amount of herbs, fruits and veggies you use depends on your tastes and the size of your dispenser.  Ours is large and we like our water very flavorful so I usually use a big bunch of herbs.  The water we have most often is mint because we have a ton of it in the yard yet there are a lot of herbs and combinations to choose from.  It is really only limited by what you have available and your imagination.


Just Strawberries

After trying many blends our two favorites are ~

  • Chocolate Mint with Tart Plums
  • Lemon Balm with Strawberries

A nasty blend we tried ~

  • Basil with Oranges…  I thought my first glass was kind of fun, my kids wouldn’t touch it after the first sip.

Other ingredient ideas for making tasty infused waters ~

  • Herbs: any kind of mint, lemon balm, chamomile, anise hyssop, borage flowers, lavender, sage, cilantro, basil…
  • Fruits: berries, all kinds, melons (think honeydew or watermelon with mint), oranges, limes, lemons, apples, plums, peaches, pineapple, cherries…
  • Veggies: cucumbers, peppers and ??  I am sure there are many more that would be tasty especially in combination with savory herbs, but I haven’t experimented yet.


How about you?

Do you have any fancy ways to help your family to drink more water?

Shared On: The Kid’s Co-op, Eco-Kid’s Tuesday, Kid’s Get Crafty, It’s Playtime, Natural Living Monday

Categories: Food Is Your Best Medicine, Herbal Tips And Tricks, Herbs For Cooking, Herbs For Kids and Mamas, Kitchen Creations, Parenting, Seasonal Herbal Crafts, Summer | Tags: , , | 3 Comments

♥ Summer Herb Camp: Week Five Magical Mighty Mint ♥

Welcome to Mama Rosemary’s Herb Camp

Join us every week for a fun round up of projects and ideas to do with your kids during the summer.  Each week will have a theme with lots of projects to do using herbs, exploring science and natural, holistic living plus some great crafts for good ol’ fashion fun!  Many projects can be adapted for multiple age ranges depending on your child’s interests and developmental stage.

♥ Time to play with mint! ♥

Our fifth week of summer camp is all about one of my family’s favorite herbs, mint!  

Projects and Recipes

We have a huge mint patch in our backyard.  It started years ago when I planted a little peppermint plant next to a little spearmint plant.  With the passage of time they have grown and spread, intermingling into a luscious green wonder.  We also have a big whiskey barrel in our yard where chocolate mint plays with a raspberry bush and pansies.  The result is that I have plenty of mint to enjoy with my family.  You don’t need lots of mint to do these projects, just a bit will do.  But if you have a lot of mint, these projects will help you and your kids enjoy it!  

Learn about mint’s properties by clicking here.

Also this week we have some additional projects in the works.  Look for these posts coming up during the week. 

Just click on the below pictures to get full instructions.

… give your kids a hands-on experience of mint with this simple project. 


… emerse yourself in a day of mint play!  Make fairy crowns and wands made with mint to go along with tasty mint chocolate chip cookies!  Seriously these cookies are fabulous.  We eagerly wait each year for the mint to grow so we can make them together.


... another way to enjoy the culinary delights of mint because after all mint is so tasty! 

Chocolate Mint Ice Cream2 

More Magical Mint Ideas

Enjoy A Mint Bath With One Of The Following Bath Recipes ~

In The Kitchen ~

  • Add chopped mint to fruit salad.
  • Blend fresh mint and watermelon together for a refreshing drink.
  • Infuse fresh mint in your lemonad.e
  • Drink a nice cup of mint infusion.

More ~

  • Smell some mint or mint essential oil and use the scent as inspiration for creating a drawing or painting.
  • Add a couple drops of spearmint essential oil or a bit of fresh chopped mint to warm playdough for an aromatic treat.
  • Put a drop or two of essential oil in a 1/4 cup of corn starch, stir it up well to incorportate the essential oil and use as a cooling foot massage.

Coming Up Later This Week

Look for these posts on the blog during the week!

I am so glad you stopped by!  

Please join us again next week!  

More Summer Herb Camp ~

Shared On: Tender Moments, Eco-Kid’s Tuesday, Wildcrafting Wednesdays, The Kid’s Co-op, Friday’s Nature Table

Categories: Herbal Crafts And Projects, Herbs For Kids and Mamas, Nature Exploration, Parenting, Peppermint, Playing With Herbs, Seasonal Herbal Crafts, Summer, Summer Herb Camp | Tags: , , , | 1 Comment

Natural Living Monday

Welcome to Natural Living Monday where we share all our natural living tips, tricks, and fun idea

Your Hosts:

Amanda from Natural Living Mamma

Katie from Nourishing Simplicity

Angela from Mama Rosemary

Andrea from Homemade for Elle

Last weeks hostess favorites were:

Italian Herbs For Italian Dishes by WIldcraft Vita

The Garden That Love Planted by Taylor Made Ranch

Fruit-Sweetened Chocolate Pudding by Raising The Barrs

How To Naturally Clean Produce by Don’t Waste The Bread Crumbs

Congratulations on being featured! These amazing posts (and a few others) will be tweeted, shared on my Facebook page and pinned on my Pinterest boards!


Are you ready to link up?

From this week forward the list is in random order!

Here are the rules: Your blog article must fit these categories: sustainable living, homesteading, DIY, herbs, home-made body and skin care, real food (no processed ingredients, Weston A. Price Foundation guidelines are a good place to start to define “real food”), and all things “natural“.

Link back to this week’s blog hop post so that everyone can see the other amazing posts.

Show some love! Go check out and see what others have posted. Share the hop and the posts you love!

Not required but I would love it if you would grab the button and share share share!

What are your best natural living posts this week?

Please Note:  

To add a post and see all the wonderful posts linked up this week, please choose “Click here” below!  

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Thank you for joining us on Natural Living Monday!

Natural Living Mamma

Categories: Herbal Medicines, Natural Living Monday Blog Hop | Tags: , , , , , , , , , , | 4 Comments

Natural Living Monday #15 ~ Brussel Sprouts With Toasted Pecans, Balsamic and Parm

Brussel sprouts are tiny cute little members of the cabbage family and when I was a kid, I hated them!  But now I love them and so do my own kids, which I think is pretty cool.  Here is a tasty recipe for making your brussels sprouts and eating them too.

Ingredients ~ measurements are not exact and don’t need to be… follow your intuition and taste buds on this one!

  • 1 to 2 pounds of brussel sprouts, washed, trimmed and halved
  • 2 to 4 cloves of garlic, minced
  • olive oil
  • about a 1/3 cup of pecan halves roughly chopped
  • balsamic vinegar
  • parmesan cheese
  • salt and pepper to taste

Instructions ~  Coat the bottom of a nice big pan with olive oil, lightly saute the garlic for a minute or so.  Place the brussel sprouts cut side down in the olive oil and roast the brussel sprouts slowly over medium low eat until they start to become dark and caramely.  Flip and cook on the other side until the brussel sprouts begin to soften and re acooked through, season with salt and pepper to taste.


Mean while place the pecans in another pan and slowly toast over low heat until the nuts become fragrant and toasty brown colored, stirring often.


Next toss the nuts and brussel sprouts together.


Finally, I highly recommend topping with a generous drizzle of sweet balsamic vinegar and some parmesan cheese.  This is seriously tasty!  I hope you enjoy it should you decide to embark on this cooking adventure.


And now….

Welcome to Natural Living Monday here we share all our natural living tips, tricks, and fun ideas.

Natural Living Mamma

Thank you for joining us on Natural Living Monday! I am excited to see the great things you have been doing to live a more natural, whole, holistic life.

Your Hosts:

Amanda from Natural Living Mamma

Katie from Mexican Wild Flower

Angela from Mama Rosemary.

Last weeks most popular posts were:


Healthy Peppermint Mocha and Gingerbread Latte by Healthy Real Food

How To Clean Your Oven Naturally by Slightly Steady


10 ways to Strengthen Your Immune System by Small Footprint Family



Congratulations on being featured! These amazing posts (and a few others) will be tweeted, shared on my Facebook page and pinned on my Pintrest boards! Continue reading

Categories: Food Is Your Best Medicine, Kitchen Creations, Natural Family Care, Natural Living Monday Blog Hop | Tags: , , , , , | Leave a comment

Orange Blossom Pomegranate Cheesecake

There is something special about cheesecake.  Tasty and creamy, it seems to somehow make everything right at the end of a nice meal.  I have made a few cheesecakes in my life.  From rich decadent amaretto topped with juicy delicious cherries to one made of yogurt with a crust of granola and topped with an array of fresh fruit.  Cheesecakes are not hard to make and are often highly appreciated by those who get to eat them!  This recipe is no exception.  For those of us who enjoy dairy it also offers a relatively healthful dessert packed with protein because of the protein rich greek yogurt.  The topping for this cake is a beautifully fragrant mix of pomegranate arils and orange blossom water with a touch of cinnamon. The taste if the topping combined with the cheesecake simply divine.

Pomegranate season is Fall into Winter and you can often find them at the grocery store whole and beautiful ready for the adventure of harvesting the seeds.  Or you might find the arils in your produce section already liberated from their skins and prepared for eating.  The arils are tasty looking like beautiful little rubies and my kids love to eat them as a snack.

Pomegranate Cheesecake

Make Yourself A Cake


Crust ~

  • 2 cups of pecans (or other nut)
  • 2 to 4 tablespoons of sugar
  • 4 tablespoons of butter or coconut oil

Filling ~

  • 8 ounces neufchatel cheese softened
  • 2 cups greek yogurt (I used 1 17.6 ounce container Fage 0% to make it easy on myself)
  • 2/3 cup honey
  • 3 eggs
  • 1 to 2 tablespoons vanilla extract
  • a big splash of lemon juice
  • 1/4 teaspoon salt

Topping ~

  • arils from 2 to 4 pomegranates or about 1 to 2 cups if you can find them already removed from the rind
  • 2 tablespoons orange flower water
  • 1 to 2 tablespoons of sugar or honey
  • a generous sprinkle of cinnamon depending on your taste


Preheat the oven to 350 degrees.

For the crust ~ Pulse the pecans in a food processor until they are ground up into a sandy mixture.  Add the sugar and butter and pulse again until the mixture starts to hold together.  You should be able to squeeze it together and have it hold.  Pat the crust into a 9″ spring-form pan.  Bake for 8 to 10 minutes or until it seems set.

For the filling ~  Start with the neufchatel, whip it in a blender until it is soft and creamy.  Then add the other ingredients and whip everything up together until it is soft and creamy.  I know you are not supposed to eat raw eggs, but you might want to take just a little taste at the stage and see what you think.   Does it need more honey?  More lemon juice or salt?  Adjust as your senses tell you too.  Bake in the oven for about 45 minutes or until the side begin to pull away from the pan.  The center will still be wiggly and that is ok.  If you get freaked out about whether or not it is done, like I often do, stick a thermometer in there and check to see that the temperature in the middle of the cake is 160 degrees.  Let your cheesecake cool and set for 6 hours to 2 days.

For the topping ~ Combine the pomegranate arils, sugar and orange blossom water with enough cinnamon to satisfy you, for me this means at least a teaspoon, other folks might like more or less.  Stir and let this all sit for at least 30 minutes before serving on top of your lovely cheesecake.

To make this super yummy cheesecake I used the following resources:

The topping came from Moroccan food on  Apparently the combination of pomegranates with orange flower water and cinnamon is a traditional food in Morocco.  

Cauldrons and Crockpots is one of my new favorite blogs and I made her recipe for pomegranate molasses to put inside of and on top of the cheesecake but when it was all made, I just couldn’t use it.  The molasses was incredibly tasty and we just knew we had to save it for enjoying at our leisure.  Seriously make some, it is incredible!

Su Good Sweets  Here is the original inspiration for this cheesecake.

I found the crust recipe here at Fifteen Spatulas.  The crust is incredibly tasty but was a bit soggy.  I think a bit of flour or some crushed graham crackers would firm it up a bit.


A Cheesecake Dream…

~ This is what came out one evening in writing group about a lady and her cheesecake.

This was to be an exquisite creation.  One that moved her emotions towards giddy anticipation.  She had carefully planned all aspects of her creation.  Excitedly she entered her kitchen one hazy afternoon with a mood of magic about her.  She combined each ingredient, savoring the moments.  Oven preheated and pan full, she place the cheesecake into the oven.  Retreating to the other room with a cup of tea, she sunk down deeply into a chair to wait, to wait for the cake to be done.  The clock and her nose told her when it was time.  The cheesecake came out perfectly.  The top of the cake received a generous mound of dark luscious blueberries.  

“This is all for me” she thought.  

Not even bothering to cut a slice or use a plate, she took the whole thing to the table (in this dream the cheesecake didn’t need to cool) and enjoyed one rich bite after another until she was full.  Full of cake.  Full of creation born from inspiration.  Full of the moment…

Shared On: Simple Meals Friday, It’s Time For A Party!

Categories: Food Is Your Best Medicine, Kitchen Creations | Tags: , , , , , , , , , | 1 Comment

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