Garlic Mustard Pesto
4 cup garlic mustard greens
½ cup toasted walnuts
½ cup parmesan cheese
1 Tablespoon lemon juice
sea salt & black pepper
½ cup extra virgin olive oil
Grind everything together and then add the olive oil – voila!
Chap stick/Hand Cream
Melt beeswax, shea butter and coconut oil in a double boiler or small glass bowl over a small pot of boiling water, stirring constantly until melted.
Remove pan from heat but keep over the still-hot water to keep the mixture melted.
Add essential oils to your preference.
That simple! We made it over a camp stove without the double boiler, and it worked fine.
Slice your pears to be ¼ to ½ inch thick, thinner slices will dry to a more crunchy texture and thicker slices will be chewier.
Put in dehydrator at 130 degrees for 8-24 hours. Voila!
In a small pot bring 4 cups of water to a boil.
Add 2 cups fresh cedar to boiling water.
Boil for 10 minutes or until water becomes golden in color.
Strain tea into a small tea pot or bowl.
After straining, dispose of the cedar.
Optional: Add local Maple Syrup or Honey!