Archive for the ‘Recipes and DIY’ Category

DIY Recipes: Spicy Grilling Rub and Savory Barbecue Sauce

Posted by Kori|16 June 2014




The summer grilling season is here! Although there are many of us to who love to grill year round, there is nothing like cooking outside on a beautiful, warm summer evening surrounded by loved ones. Whether you prefer a dry rub or the slathering of a zippy barbecue sauce, I’ve come up with two very spicy recipes full of all sorts of good-for-you herbs and spices. These are basic recipes that you can customize to suit your tastes!

Spicy Grilling Rub

This recipe is for a very spicy rub! Created as a match to all sorts of proteins, potatoes, and veggies, this combination adds zest and zip to summer grilling recipes. Feel free to make substitutions if you don’t like so much heat by omitting some of the peppers or going with a milder chili powder. It even works well as a seasoning for homemade bbq chips, tacos, fajitas, or other Mexican-inspired dishes.

2 Tablespoons organic Smoked Sea Salt
2 Tablespoons organic cane sugar
2 Tablespoons organic Cumin Seed powder
2 Tablespoons organic Bird’s Eye Chili powder or Chili powder
2 Tablespoons organic Lemon Pepper seasoning blend
2 Tablespoons Smoked Paprika powder
2 Tablespoons organic minced Onion, dried
2 Tablespoons organic minced Garlic, dried
1 Tablespoon organic Cayenne powder
1 teaspoon organic Ginger Root powder

Mix all ingredients in a wooden, stainless steel or glass bowl. Stir together until well incorporated. This is great sprinkled on potato wedges that have been tossed lightly in olive oil and then roasted or use this as a rub for your protein of choice. You can even mix this up and store it to be used as needed (or given as a gift.)





Savory Barbecue Sauce

1/8 – 1/4 cup organic Sesame oil
15 ounce can organic tomato sauce
1 cup organic apple cider vinegar
1/2 cup water
1/3 cup organic blackstrap molasses (or raw, organic honey)
1 Tablespoon organic minced Onion, dried
1 Tablespoon organic minced Garlic, dried
1 teaspoon organic Yellow Mustard Seed, ground
1 teaspoon organic Cayenne powder
¼ teaspoon organic White Pepper, ground
1 teaspoon organic Paprika powder
1 teaspoon organic Oregano leaf, dried
1 teaspoon organic Sage leaf, dried

Heat sesame oil over medium high heat and add garlic and onion granules. Stir and allow to sauté for 2-3 minutes. Add tomato sauce, water, molasses, and the rest of the spices and stir well with a whisk or wooden spoon. Turn heat down to medium, add apple cider vinegar and simmer for ½ – 1 hour or until sauce is thick and the flavors have combined well. Use to baste protein of choice while grilling, sautéing, or roasting. Extra sauce can be stored in the refrigerator for up to one week.




The Sunday Steep

Posted by Kori|15 June 2014



One of my favorite tea-making strategies is to take a delicious tea blend that I love and add extra goodness to it with organic herbs and berries. It is a great way to get extra nutritive, calming, and health benefits out of a cup of tea. This tea is all about healthy calm while building on the yummy flavors in our organic Peace Tea (like spearmint, lavender and rose). I like to toss in some nettle leaf and schisandra berries. Feel free to substitute other herbs that speak to you when the stressors of life start to wear you down!



Calm Spirit Tea

1 Tablespoon organic Peace Tea

1 Tablespoon organic Nettle leaf

1 Tablespoon organic Schisandra berries, dried

Put all ingredients in an infuser, nest or tea bag. Pour boiling water over and let steep for 4-5 minutes. I like to make this one up in a disposable tea filter and let the compostable paper bag stay in my cup while I drink the tea, just to make sure I extract as much of the tasty nutrients as possible. This makes enough for one large cup, but you can multiply the measurements for a full pot (or more.)




Tea Cocktail: Hibiscus Highball

Posted by Erin|11 June 2014


Hibiscus Highball Summer Cocktail Recipe


Who’s ready for a cocktail to ring in summer?

The sun is shining bright and plans for potlucks, barbecues, and picnics are in the works. If you’re looking for a refreshing summer cocktail to enjoy during these long, warm days, this is the one! Notes of lemongrass, tropical flowers, citrus, and mint will transport you to paradise – even in your own backyard.

This recipe can easily be made into the perfect party punch served up in a classic glass bowl with slices of citrus fruits and sprigs of mint floating on top for garnish. This is a wonderfully thirst quenching spin on spiked iced tea that will be a definite crowd-pleaser at any fun celebration!


Hibiscus Highball

3 oz organic Hibiscus High Tea, brewed and chilled
2 oz gin, vodka, or white rum
3 oz ginger brew

Steep and chill Hibiscus High tea. Combine with alcohol of choice and shake with ice. Strain into an ice-filled Collins glass, top with ginger brew, and garnish with a sprig of fresh mint and orange peel.

If you are making punch, mix 1 gallon of chilled Hibiscus High tea with 1 gallon of ginger brew and 2 quarts of booze. Allow your guests to ladle the punch into an ice-filled cup. Makes about 25 drinks.

This recipe would also be really delightful with a base of organic Lemon Tea or Vanilla Rooibos!


Hibiscus Highball Cocktail Recipe

The Sunday Steep

Posted by Kori|08 June 2014

 Strawberry Leaf Tea


My garden is having a banner strawberry year! We’ve been eating everything from strawberry shortcake, tossed salads made with greens, onions and strawberries, and just eating those delicious morsels straight from the strawberry patch! I thought I’d let June’s red harbingers of summer be my guide and inspire the creation of a delicious iced tea. Mix this up by the cup or for a crowd. It has the added bonus of smelling amazing!

Strawberry Sage Iced Tea

For one serving:

2 Tablespoons fresh or frozen strawberries, thawed

1 teaspoon raw, organic honey

Boiling water

Cold water

1 teaspoon dried organic strawberry leaf

1 teaspoon dried organic sage leaf

Fresh sage and/or strawberries for garnish

Put strawberries in a bowl and drizzle honey over, mash into a sweet pulp. Using a tea infuser, tea ball or bag, put dried strawberry and sage leaf into infuser and pour 1/2 cup boiling water over tea in another bowl, cup or Pyrex glass measuring cup. Let steep for 3-5 minutes and remove infuser or bag. Pour tea over the berry-honey mixture and let cool and mingle at room temperature for a half hour or so. Pour this mixture through a strainer and add 1/2 -1 cup cold water to berry tea. Stir well, add ice and garnish, if desired.


For a pitcher:

2-3 cups fresh or frozen strawberries, thawed

1/2 cup raw, organic honey

3-4 cups boiling water

1 1/2 – 2 cups cold water

1/4 cup dried organic strawberry leaf

1/4 cup dried organic sage leaf

Fresh sage and/or strawberries for garnish

Put strawberries in a large bowl and drizzle honey over, mash into a sweet pulp. Using a tea infuser, tea ball or bag, put dried strawberry and sage leaf into infuser and pour  boiling water over tea in another bowl, pitcher or large Pyrex glass measuring cup. Let steep for 3-5 minutes and remove infuser or bag. Pour tea over the berry-honey mixture and let cool and mingle at room temperature for an hour or so. Pour this mixture through a strainer into a pitcher or gallon jar and add  cold water to berry tea. Stir well, add ice and garnish, if desired.

Feel free to experiment or adjust the sweetness to your taste…enjoy!



The Sunday Steep

Posted by Kori|01 June 2014



If you happen to live in the lower portion of the U.S., or you’ve done much traveling down South, you’ve likely experienced the wonder of Sweet Tea and Sweet Tea Punch. While I am solidly a Pacific Northwesterner, some of my fondest memories of vacationing in Tennessee and Kentucky are of enjoying the sweet, fruity, minty beverages served over ice! My version, I confess, is a little “crunchier” with fresh-squeezed orange juice and organic cranberry juice and sweetened with raw, organic honey…

Sweet Mint Tea Punch

8 cups of water, divided in two

3-4 Tablespoons organic Mint Tea

1/2 cup fresh-squeezed orange juice

1/2 cup organic cranberry juice

1/4 – 1/2 cup raw, organic honey to taste

fresh mint leaves for garnish

Bring four cups of water to a boil. Meanwhile, put the Mint tea in a strainer, tea ball or paper infuser and put in a pitcher. Pour the hot water over the tea and allow to steep for 5-7 minutes. Remove tea infuser and add the fruit juice, raw honey to taste and 4 remaining cups of water to pitcher. Stir well and refrigerate and/or serve over ice. Garnish with fresh mint leaves, if desired. You can also add some club soda or ginger ale for carbonation, if you want your tea punch to have some pop!




Easy Summer Potluck Idea: Herby Onion Dip Recipe

Posted by Kori|27 May 2014

Onion Dip Recipe


It’s the summer party season! Between barbecues and graduation parties and wedding showers…whew! While I love all the friendly conversation and fun in the sun, figuring out what to bring to potlucks and parties can be a bit of a challenge. I decided this year, I would create one delicious dish, customizable to the occasion, and make it my signature Summer Recipe. Keeping in mind all those special diets, and wanting to capture the flavors of the season, I’ve come up with an Herbal Onion Dip to put those store-bought versions to shame!

I wanted a dip with some zip and tang, but still mellow enough to go well with all sorts of dip-ables. Plus, I confess, I wanted to sneak in some good-for-you herbs and spices, too! Feel free to customize this recipe to suit your tastes and favorite herbs. You can even mix up the dry ingredients and have on-hand as a dip mix. Good idea, right? Add a little milk or buttermilk, and you’ve got a tasty dressing! It is best made the day or evening before, so all the flavors have a chance to meld and the yogurt can absorb the delicious herbal goodness!


Onion Dip Recipe


Herby Onion Dip for Summer Parties


2 cups plain organic yogurt of choice (you can use sour cream, if you’d like, but I’d suggest doing half yogurt and half sour cream, since the yogurt adds such a tangy taste!)

1 Tablespoon organic minced Onion

1 1/2 teaspoons organic Cilantro Leaf, dried

1 teaspoon organic minced Garlic

1 teaspoon organic Oregano Leaf, dried

1 teaspoon organic Sage Leaf, dried

1 teaspoon organic Thyme, dried

1/4 teaspoon organic Turmeric Root Powder

1/2 teaspoon organic Spinach Powder

1 teaspoon Himalayan Pink Salt

1/2 teaspoon ground White Pepper



Measure the yogurt out into a bowl, add all the seasoning ingredients and stir well. Cover and refrigerate for several hours or overnight. Garnish with fresh herbs, if desired and serve with vegetables, chips, crackers, etc.



The Sunday Steep

Posted by Kori|25 May 2014



Mmmm…lemon! For me, lemon has the magical ability to be both soothing and stimulating, as well as delicious as a hot or cold beverage. It is warming during a frosty morning and cooling on a sunny afternoon. I created this tea recipe to be full of flavor with a nice floral finish, and oh, so very lemon-y!



Lemon-y Love Tea

1 tsp. organic Blackberry Leaf
1 tsp. organic Lemon Balm
½ tsp. organic Lemongrass
½ tsp. organic Lemon Peel
½ tsp. organic Pink Rose petals
Squeeze of fresh lemon juice and/or raw organic honey to taste

Scoop all dried ingredients into a tea infuser or tea bag. Pour boiling water over and let steep for 2-3 minutes.  Add fresh lemon juice and/or honey and stir. This makes enough for one cup, but feel free to multiply for a full pot. Enjoy!





The Sunday Steep!

Posted by Kori|18 May 2014

The Sunday Steep - Tea Recipes


While Sundays can be perfect for a big, hearty breakfast, that just isn’t always what I’m craving. Sometimes, I want something light to help me ease into the morning. Some Sundays, a cup of tea and a crunchy piece of toast are just perfect. A nice cup of tea can definitely be full of nourishment.  When I’m getting over an illness, feeling run-down, or just needing a boost to get me going for a busy day, I’ll take all the herbal goodness I can get…


The Sunday Steep - Tea Recipes

Nourish Me Tea

1 Nettle Leaf

½ tsp. organic Oatstraw

½ tsp. organic Chamomile flowers

½ tsp. organic Red Clover blossoms

½ tsp. organic Ginger Root

Scoop all ingredients into a tea infuser or tea bag.  Pour boiling water over and let steep for 3-4 minutes.  This makes enough for one cup, but feel free to multiply for a full pot. Enjoy!


The Sunday Steep - Tea Recipes

Recipe: Rose Face & Body Lotion

Posted by Kori|13 May 2014

Silky Rose Face and Body Lotion


The first time I ever created a lotion or cream, I was dazzled by how incredibly easy it was. As an avid cook, I quickly realized it was quite similar to making mayonnaise or a sauce or dressing – and the results are nutrition for the skin! High quality and luxurious skin lotions can be incredibly expensive and we may not know if all the ingredients are safe and non-toxic. Fortunately, since it is so easy to make our own, we can choose the best ingredients for a fraction of the price and concoct soothing masterpieces!

I created this rose-infused lotion from ingredients I love and that work well with my skin: Grapeseed oil because I love the silky texture and it works well with other oils to help the skin absorb, Coconut oil because it helps to retain moisture and won’t irritate, Cocoa butter because of the creaminess and the deep cocoa aroma, and the Rosehip Seed and Vitamin E oils because my skin (like me) is a little, uh, seasoned and these oils add extra nourishment.

Aloe Vera gel is a so good for those of us who spend a fair amount of time in the outdoors. Since I garden so much, I believe it helps heal scratches and scrapes, as well as soothe after a bit too much sun.

This particular recipe is all about the skin rejuvenating properties of rose – utilizing our wonderfully floral Rose Hydrosol and Aphrodite aroma oil for an intoxicating and spirit-lifting aromatherapy, but you could easily try different scents like lavender or citrus or even a woodsy aroma might be more your style! This particular lotion works quite nicely as a face and body lotion since it absorbs into the skin quickly and leaves a soft, silky sensation.

Feel free to use this recipe as a guide and experiment or make substitutions to create a face and body lotion to suit your preferences and needs, or make it as-is for a silky, luxurious face and body lotion…


Silky Rose Face and Body Lotion


Silky Rose Face and Body Lotion


½ cup Grapeseed oil

½ cup organic Coconut oil, refined or unrefined

6 organic Cocoa Butter wafers or 1/2 ounce cocoa butter

1 Tablespoon organic Rosehip Seed oil

1 Tablespoon Vitamin E oil

3 Tablespoons Beeswax pastilles or 1 ounce Beeswax*

¼ cup Aloe Vera gel

¼ cup organic Rose Hydrosol

1-2 teaspoons Aphrodite aroma oil

10 drops Peru Balsam essential oil



In a glass Pyrex bowl or large glass Pyrex measuring cup (at least 4 cup size), combine the Grapeseed oil, Coconut oil, Cocoa Butter wafers, Rosehip Seed oil, Vitamin E oil, and Beeswax pastilles. Heat over boiling water until melted and mixed together. Remove from heat and allow to cool for about a half hour. You may be able to speed up the cooling process by setting the bowl in the fridge or freezer for several minutes.

Meanwhile, measure the Aloe Vera gel and Rose Hydrosol and combine. Now that the oils have cooled a bit, it is time to mix! I have tried this using a hand mixer, an immersion blender, and a traditional blender and they all work just fine. It really depends on your preference and what you have. If you are using a traditional blender, pour the melted oils and beeswax into the blender pitcher and turn on medium, gradually add the Aloe Vera/Rose Hydrosol mix in a slow steady stream. If you are using a hand mixer or hand immersion blender, you will do the same thing only hold the mixer/blender with one hand and do the pouring with your other hand.

Depending on the temperature of your ingredients, the mixing until thick and creamy may take anywhere from a few minutes to 5 or 10 minutes. Don’t get discouraged. The texture will be like a medium thick pudding when it is ready. At the very last, add the Aphrodite aroma oil and the Peru Balsam essential oil. The Peru Balsam serves as a great base note and fixative for the rose scents. It combines well with the other scents and I think it brings out the softness of the rose. It also lends additional anti-inflammatory and antiseptic qualities to the lotion. You can, however, leave it out or make a substitution (Lavender essential oil would also be nice.)

Pour the finished lotion into containers and allow to cool completely before putting on the lids. This recipe makes enough for about 2-3 cups of lotion (we filled three 4-ounce jars). If kept in a cool place, out of direct sunlight, the lotion should last just fine for several months, although you will likely use it up long before then!

*If you would like to make a thinner lotion, use 1 Tablespoon of beeswax, melted with the oils in the first step.




Basic Botany: The Rose Family

Posted by Erin|12 May 2014


This month I’ll cover the botanical basics of five common plant families that you’ll encounter while taking a stroll through just about any park, trail, or garden. These will give you a good place to start, but there are many other families to explore if you fall in love with the art and science of identification.

This week we take a closer look at the roses!


Basic Botany:  The Rose Family

Click to enlarge

Rosaceae – The Rose Family



Identification Tips

Perianth - The perianth consists of the calyx (sepals) and corolla (petals) together. Generally, these flowers have five sepals and five petals.

StipulesStipules are outgrowths at the base of a petiole (leaf stem). Look for stipules where the leaf stem meets the main stem.

HypanthiumMore than 10 stamens arranged around a floral cup or hypanthium. The sepals, petals, and stamens attach around the edge of a cuplike receptacle containing the ovary.


Food and Medicine

The Rosaceae family includes many beloved medicinal and edible plants including roses, strawberries, raspberries, blackberries, hawthorn, apples, cherries, peaches, plums, serviceberries, pears, meadowsweet, Lady’s Mantle, and many more.

Medicinally, the roses have been used as heart-openers and tonics (hawthorn and rose), internal and external astringents (blackberry leaf and roots, strawberry leaf, rose), and as nutrient rich women’s tonics (raspberry leaf and fruit).

Used in aromatherapy, rose essential oil is considered a calming mood elevator and aphrodisiac.

In skincare applications, rose essential oil is a classic ingredient for skin rejuvenation. The skin soothing and gentle astringent properties of rose hydrosol makes it a wonderful facial toner.


We have a wonderfully rosy recipe coming up on the blog tomorrow!

For more basic botany see: The Four Whorls of the Flower

Basic Botany:  The Rose Family

The Sunday Steep

Posted by Kori|11 May 2014



Happy Mother’s Day!

Whether you are celebrating with breakfast in bed, a leisurely brunch, or a picnic in the woods, we wish you a most glorious day.

I’ve created a little extra-special iced tea to commemorate all of the motherly figures in our lives. This recipe takes a bit of preparation, since you create the tea and then let it chill, but it’s well worth the extra effort. This makes enough for two folks to share, or feel free to multiply the recipe if you’ll be serving a crowd. Green tea is caffeinated, too, so if you need an extra boost to get through a day of celebration, this may be your perfect beverage!



Green Tea & Lemongrass Iced Tea

1 teaspoon organic Matcha tea

1 teaspoon organic Lemongrass powder

2 1/2 cups hot water

1/2 cup milk of choice (almond, soy, dairy, etc.)

4-5  teaspoons (approximately) raw honey (infused with herbal flavor, if desired!)

Mix Matcha, lemongrass powder, hot water, and milk together in a bowl. Whisk well until combined. Chill until cool. When ready to serve, add honey to sweeten to taste, whisk to recombine and pour over ice. Serve with a slice of lemon or a fresh sprig of Lemon Balm, if desired.



Honey Infused with Organic Botanicals


Have a Wonderful Day!

Chia: Using the Ancient Superfood

Posted by Christine|09 May 2014

Chia: Using the Ancient Superfood


Yummy Chia!

This new book was written by one of our favorite vegan chefs, Beverly Lynn Bennett.

Chia: Using the Ancient Superfood

Chia: Using the Ancient Superfood


Grown as a staple crop for centuries in North, Central, and South America, chia seeds were highly prized by Aztec warriors and athletes for the sustained energy they provided. A source of low-fat, plant-based protein, and both soluble and insoluble fiber, chia seeds also contain eight times the amount of essential fatty acids (EFAs) found in salmon.

You’ll find more than 25 recipes ranging from desserts, snacks, and beverages, to casseroles, soups, salads, and breakfast dishes all showing just how easy and delicious it can be to add these minuscule marvels to your daily diet. Some of our favorites include Chocolate Chia Pudding, Seed-Crusted Tofu Cutlets (cover image), and the Paradise Smoothie.


You can order a copy of the book here!


Chia: Using the Ancient Superfood


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Meet Us

  • ErinErin (344)
    Erin is the Marketing Director at Mountain Rose and studied herbalism, botany, and ethical wildcrafting at the Columbines School of Botanical Studies. She spends her days making botanical illustrations, playing in the garden, creating culinary gems, and formulating medicine in the magnificent Oregon Cascades.
    ChristineChristine (128)
    Christine is our Product Manager here at Mountain Rose Herbs and our Certified Aromatherapist on staff. She's a longtime Mountain Roser with nearly a decade under her belt and assists with selecting new and exciting herbal and herb-related products. She also makes sure our current products are the best they can be!
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    Irene Wolansky is the Customer Experience Director at Mountain Rose Herbs. Born and raised on the Oregon coast, her interests include crafting body care products and herbal medicine, harvesting mushrooms, gardening, brewing herbal mead, fermentation, and exploring wild areas.
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    Kori is our Public and Media Relations Coordinator! A West Coast native, Kori is a seasoned nonprofit activist and community organizer. Having launched six adult kids, she spends her free time in her burgeoning organic and very urban “farm”—taming Heritage chickens, building top-bar beehives from reclaimed materials, baking, brewing, and preserving.
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