Home Made Mustard with a kick
Making Mustard is one of the easiest condiments to start making in your home— also will save you $ and limit the amount of plastic you use if you buy mustard that comes in plastic bottles.
This spicy smokey Mustard will delight you when adding it to your favorite lunches, dinners, dressings and more.
The Inspiration for this recipe comes from one of my favorite herbalist Rosalee De La Foret from her book Alchemy of Herbs, of course I changed it a little to suite my taste.
“Mustard seeds go beyond a condiment for your burgers.”
Mustards spiciness is the beauty of this medicine.
Helpful for congestion in sinus and lungs, arthritic pain, fever, muscle aches and pains and is said to prevent cancer.
Mustard seeds are renound to helps us with cold and flu symptoms but they go a little deeper with that, these tiny seeds protect us against DNA damage and oxidative stress, thus offering us a preventative for cancer and even heart health.
A topically way to use mustard is to make a mustard bath to sooth sore muscle and body pain.
In Chinese Medicine using mustard seeds as a poultice (topical paste over troubled area) proved to help those with bronchitis and congested lungs.
“The spicy stimulating properties of mustard increase and thin mucus secretions'“ ~AOH
Tools and pre-steps
Pre-step- You’ll need to soak your mustard seeds 2 days prior to making the recipe, this allows the seeds to release its flavor properly. See recipe directions first.
You’ll need- A small mixing bowl, measuring cups and spoons, Mason jar with lid and a Blender
( I used my bullet blender for size appropriation) THATS IT
Home made mustard
Warming, spicy, drying in energetics
DAIRY-FREE + + RAW + GLUTEN FREE
INGREDIENTS-
1/4 cup Organic brown mustard seeds
1/2 cup yellow mustard seeds
1/4 Apple cider vinegar
1/3 cup water
2 tsp Honey
1 tsp turmeric powder
2 tsp smoked paprika
1 tsp chipotle powder
1 tsp salt
Extra water for blending
I buy my mustard seeds either from Mountain rose herbs or Frontier co-op.
Prep time: 10-15mins Servings: 6 oz mason jar
INSTRUCTIONS-
Important- Soak your mustard seeds in the 1/4 cup water and 1/4 cup Apple cider vinegar 2 days prior making the mustard. Simply place those ingredients in a bowl with a lid and leave in a dry safe space on your counter top.
Once soaked, place in blender with all the other ingredients and add a splash of water, not to much, just enough to get it mixing when you blend.
Blend for 20-30 seconds-You might need to stop a few times and scrape down sides of blender and add a little more water. You don’t want to water it down tho, just enough to make a consistency of stone ground mustard.
Place in Mason jar with lid and label with date of made- This should keep up to 6 months.
Enjoy with in salad dressing, in burgers, sandwiches, dishes and more.
Remember darlings - “Wholesome ingredients are key to a happy mind, body and spirit.”-Nadine Loraine