Warming Fall Blend, 12 oz (volume)

$8.00

A blend of herbs, warming and calming to the body, perfect for those crisp fall mornings and cold evenings. The combination of herbs settle the nerves, support digestion and gently warm the body. This recipe includes lemon balm, ginger, vanilla, cinnamon, rosemary, orange, thyme, and turmeric. Great for the changing fall temperatures and chilly evenings and mornings and for someone who always runs cold. Enjoy warm with some honey or stevia.

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Warming Fall Blend

Why these herbs? Warming, supportive of immune function, very tasty and a whole lot more.

Lemon balm (Melissa officinalis): considered both a cooling (in summer) and warming (in winter) herb, the main action is calming. It has been studied extensively and is known to be an anti-oxidant, anti-inflammatory, anti-spasmodic, anti-microbial, and protective of the nervous system and kidneys.

Ginger (Zingiber officinale): a warming plant when fresh, ginger is considered a hot herb when dried. The root contains constituents that increase circulation all over the body, especially in the GI tract when eaten. Ginger can be helpful to dry out damp coditions in the body and is often included in a formula for peole who run cold, even in the summer. This plant has been shown to have anti-oxidant, anti-inflammatory, ant-microbial, anti-cancer, immune supportive, blood sugar balancing, anti-nausea and fat lowering actions. There is not enough in this blend to be too heating or spicy.

Vanilla (Vanilla planifolia): primarily added for taste, this herb is balancing and soothing.

Cinnamon (Cinnamomum verum): provides a warming sensation to the body, is a mild stimulant (not addictive), tastes really good and pairs well with all of the herbs in this blend. Studies and clinical evidence have established that cinnamon has antioxidant, anti-inflammatory, anti-diabetic, anti-microbial, anti-cancer, lipid-lowering, and supportive for the cardiovascular system. It is being studied for use in neurological disorders, such as Parkinson’s and Alzheimer’s diseases.

Rosemary (Salvia rosmarinus): an ancient healing plant, rosemary is warming and like ginger is excellent for circulation, especially for the brain, arms and legs. It is also invigorating, a wonderful support for the fall with changing light and temperatures. There is a lot of interest in rosemary because it has been shown to be anti-microbial, anti-inflammatory, anti-oxidant, cancer and nervous system protective. It has been used clinically for effects on mood, learning, memory, pain, anxiety, and sleep. In this formula, rosemary is calming to the nerves, warming to the body and a helper for the immune system.

Orange: in comparison to the cooling flesh of orange, the oils in its skin are warming and energizing. There has been extensive research on constituents of orange skin including limonene. Medicinal effects of orange have been shown to be anti-inflammatory (great for achy fall joints), anti-oxidant, anti-cancer, blood sugar balancing, pain relieving, anti-viral, and GI protective. The hint of orange flavor blends well with the vanilla, rosemary, and thyme creating an enticing aroma.

Thyme (Thymus vulgaris): another warming herb, thyme has a supportive effect on many systems including the respiratory, nervous, and cardiovascular. Research has established that components in thyme have anti-microbial, anti-oxidant, anti-cancer, anti-inflammatory, and anti-spasmodic activities. There is also evidence for its use as a growth enhancer and immunomodulator. This is a premier herb in any warming blend, especially good during the fall temperature changes and fluctuation immune activity.

Turmeric (Curcuma longa): a super herb! This plant is an anti-oxidant, anti-inflammatory and is useful in metabolic syndrome, arthritis, anxiety, and hyperlipidemia (high cholesterol). Because it is considered a warming herb that kindles digestive fire, it is also used to promote digestion and alleviate GI symptoms. This is a catalyst in the tea formula to kick start a healthy immune response.

Resources:
Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its Effects on Human Health. Foods (Basel, Switzerland), 6(10), 92. https://doi.org/10.3390/foods6100092

Salehi, B., Mishra, A. P., Shukla, I., Sharifi-Rad, M., Contreras, M., Segura-Carretero, A., Fathi, H., Nasrabadi, N. N., Kobarfard, F., & Sharifi-Rad, J. (2018). Thymol, thyme, and other plant sources: Health and potential uses. Phytotherapy research : PTR, 32(9), 1688–1706. https://doi.org/10.1002/ptr.6109

Vieira, A. J., Beserra, F. P., Souza, M. C., Totti, B. M., & Rozza, A. L. (2018). Limonene: Aroma of innovation in health and disease. Chemico-biological interactions, 283, 97–106. https://doi.org/10.1016/j.cbi.2018.02.007

Ghasemzadeh Rahbardar, M., & Hosseinzadeh, H. (2020). Therapeutic effects of rosemary (Rosmarinus officinalis L.) and its active constituents on nervous system disorders. Iranian journal of basic medical sciences, 23(9), 1100–1112. https://doi.org/10.22038/ijbms.2020.45269.10541

Rao, P. V., & Gan, S. H. (2014). Cinnamon: a multifaceted medicinal plant. Evidence-based complementary and alternative medicine : eCAM, 2014, 642942. https://doi.org/10.1155/2014/642942

Mashhadi, N. S., Ghiasvand, R., Askari, G., Hariri, M., Darvishi, L., & Mofid, M. R. (2013). Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: review of current evidence. International journal of preventive medicine, 4(Suppl 1), S36–S42.

Ma, R. H., , Ni, Z. J., , Zhu, Y. Y., , Thakur, K., , Zhang, F., , Zhang, Y. Y., , Hu, F., , Zhang, J. G., , & Wei, Z. J., (2021). A recent update on the multifaceted health benefits associated with ginger and its bioactive components. Food & function, 12(2), 519–542. https://doi.org/10.1039/d0fo02834g

Ali, B. H., Blunden, G., Tanira, M. O., & Nemmar, A. (2008). Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 46(2), 409–420. https://doi.org/10.1016/j.fct.2007.09.085

Shakeri, A., Sahebkar, A., & Javadi, B. (2016). Melissa officinalis L. – A review of its traditional uses, phytochemistry and pharmacology. Journal of ethnopharmacology, 188, 204–228. https://doi.org/10.1016/j.jep.2016.05.010

Zam, W., Quispe, C., Sharifi-Rad, J., López, M. D., Schoebitz, M., Martorell, M., Sharopov, F., Fokou, P., Mishra, A. P., Chandran, D., Kumar, M., Chen, J. T., & Pezzani, R. (2022). An Updated Review on The Properties of Melissa officinalis L.: Not Exclusively Anti-anxiety. Frontiers in bioscience (Scholar edition), 14(2), 16. https://doi.org/10.31083/j.fbs1402016

We prepare our food using natural, non-GMO and organic ingredients. We are not organic certified but we use no pesticides or other chemical agents on our food. We do not purchase staple ingredients unless they are certified organic. We eat the food we prepare for others and quality is very important to us, so we pass that quality on to you.

These products are produced in a private residence that is exempt from government licensing and inspection under the Oklahoma Cottage Food law. Foods may contain allergens. We do not ship perishable food items; they must be picked up in person. If you are close enough to us, we may be able to deliver or arrange a pick-up spot halfway for your order.