Iggy_Mae

[Iggy_Mae @Iggy_Mae]

@PeterEgan6 Your kindness to animals are most important ! Say bye bye to the naysayers.

[George Ferman @Helios_Movement]

The power of herbs is severely downplayed to this day in most health spaces but this is a huge mistake.

So here's a thread on some powerful herbs that you should be aware of no matter if you struggle with hair loss, gut issues, low libido, anxiety, depression or insomnia🧵

[Inferam @InferamAI]

I bet you have been cutting pineapple 🍍 wrongly 🤞🏿🤣🤣

[Inferam @InferamAI]

There is an incredibly easy trick to wear a duvet cover 👀

[Nature is Amazing ☘️ @AMAZlNGNATURE]

If it's brown lie down if it's black fight back if it's white say good night 💀

[Fred’s Farm | Herbal Wellness 🌿 @FredsFarm247]

Strongest Natural Anti-Inflammatory👇🏽

[Barbara Oneill @BarbaraOneillAU]

🔥 Fire Cider 🔥

Now is the time to start preparing your remedies so they’ll be ready for cold and flu season! Fire cider is a powerful immune-boosting, digestive-supporting, energy-giving, circulation-stimulating, respiratory-clearing, anti-inflammatory, and antioxidant tonic. Here's my recipe for fire cider using a half-gallon mason jar:

Ingredients:

- 1 red onion 🧅
- 1 large orange 🍊
- 1 lemon 🍋
- 1 head of garlic 🧄
- 2 ½ jalapeños 🌶
- ½ tsp cayenne pepper 🌶
- 1 tsp peppercorns
- 10 cloves
- 1 bunch of rosemary 🌿
- 1 bunch of thyme 🌱
- 1 handful of ginger 🫚
- ½ tsp turmeric
- 1 or 2 cinnamon sticks
- Organic, raw, unfiltered apple cider vinegar (ACV). If you can’t find this, use any apple cider vinegar you have access to.

Instructions:

1. Chop your produce and add it to your mason jar as you go. 🍶
2. Add the rosemary, thyme, peppercorns, dried cayenne peppers, cloves, and cinnamon sticks.
3. Fill your jar to the top with ACV. 🍎
4. Place a sheet of parchment paper between the jar and the lid to prevent the ACV from corroding the metal lid. If using a plastic lid, you can skip this step.
5. Let your fire cider sit on the counter or in the pantry for 4-6 weeks, gently shaking it daily. 🕰
6. Open the lid every couple of days to check the level of your ACV. If it’s not filled to the top, add more ACV.
7. After 4-6 weeks, strain the mixture and squeeze all the cider from the produce.
8. Optionally, add honey 🍯, maple syrup 🍁, agave, or your preferred sweetener.

You can take a tablespoon each morning 🌞 or use it when you’re feeling under the weather, taking it 2-3 times a day. 🌿💧

[Samantha @itssamanthaaaa_]

as a cucumber hater i made this and omg i’m in love now

[Fred’s Farm | Herbal Wellness 🌿 @FredsFarm247]

Eliminate inflammation with these 2 herbs👇🏽👇🏽

[Fred’s Farm | Herbal Wellness 🌿 @FredsFarm247]

Healing Herbs & Spices👇🏽

[Barbara Oneill @BarbaraOneillAU]

Turmeric honey: the most powerful antibiotic that even doctors can't explain!

🟠1 tbsp of turmeric
100 g of organic honey

🟠How to prepare:
Place the ingredients in a glass jar and mix well.

🟠Use: If you have the flu, take half a spoonful of antibiotic every hour. The next day, take the same dose, but every 2 hours. On the third day, take the same dose three times a day. Make sure you melt the mixture in your mouth before swallowing it. Feel free to add it to your daily cup of tea or milk.

Share with your loved ones 💕

[Healthy Body Hub🍀 @healthybodyhub_]

Whole Body Fat Burning Workout💯🔥

Complete 5 sets of each action every day👇👇👇

[Barbara Oneill @BarbaraOneillAU]

Breathe easier with our Deep Breath Tonic—a soothing herbal blend of mullein, clove, peppermint, and cinnamon to support your lungs and overall respiratory health.

[Iggy_Mae @Iggy_Mae]

@latsot Spike

[Fred’s Farm | Herbal Wellness 🌿 @FredsFarm247]

Kill bacteria and expel mucus👇🏽

[Fred’s Farm | Herbal Wellness 🌿 @FredsFarm247]

Colon cleanser👇🏽

[Barbara Oneill @BarbaraOneillAU]

Sauerkraut: Nature’s Probiotic Powerhouse! 🥬✨

Ingredients:
- 1 medium head of green cabbage (about 2-3 pounds)
- 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt)

Instructions:

1. **Prepare the Cabbage**:
- Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core.
- Slice the cabbage finely using a knife, mandoline, or food processor.

2. Mix with Salt:
- Place the shredded cabbage in a large bowl and sprinkle the salt over it.
- Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.

3. Pack the Cabbage:
- Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine ( 1 cup of filter water+ 1 tbsp of sea salt) if you don’t have enough juice to cover the entire jar.
- Leave some space at the top (about an inch) to allow for expansion during fermentation.

4. Add Weight or use a whole cabbage leave to tuck it in
- Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight.

5. Cover:
- Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering.

6. Ferment :
- Store the container in a cool, dark place (ideally around 65-72°F or 18-22°C) for 1 to 4 weeks.
- Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged.

7. **Taste and Store**:
- Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process.

Notes:
- The longer you ferment, the tangier the sauerkraut will become.
- Always use clean utensils when handling the sauerkraut to avoid contamination.

[Barbara Oneill @BarbaraOneillAU]

Having a Stomach Problem?

[Iggy_Mae @Iggy_Mae]

#NewProfilePic

[The Figen @TheFigen_]

Different ways to wrap gifts easily and cool.

https://t.co/P67D7bGTmS