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Herbs for Health – Arnica

Spending a lot of time at a desk or in front of a computer can leave you with a lot of aches and pains to deal with – my bad posture when sitting has definitely taken its toll. That’s why this month’s herb for health is arnica, the only thing that’s managed to soothe my crippling shoulder pain!

arnica.scented.oil

Arnica is a pretty flower, reminiscent of a daisy, belonging to the Asteracae family. It is also sometimes referred to as ‘leopard’s bane’ and ‘mountain tobacco’. It grows in Europe, Asia and the US and has a huge number of beneficial effects, having been used in medicine since the 1600s. Applied to the skin, it can be incredible for pain relief and swelling – whether caused by strain, sprain, arthritis, cartilage pain or even bruising. An arnica gel applied to the skin immediately after a bump or fall will reduce bruising, pain and swelling. It makes fantastic massage oil for sports injuries, or just to relieve pain from aching muscles such as those caused by bad posture. It can also be applied to the skin for insect bites and acne – where it’s anti-inflammatory properties will significantly reduce redness. Arnica is also used in hair tonics and anti-dandruff preparations; applied to your scalp it can help increase local blood circulation, which promotes hair growth. Mouth rinses containing arnica are often used to soothe sore gums, mouth or throat – particularly after the removal of wisdom teeth.

Though arnica is used in minimal amounts as a flavour ingredient in drinks, frozen desserts, gelatines and puddings, it is very important never to digest pure arnica. It can cause abortions, heart irregularities, nervous disturbances, dizziness, tremors, weakness and vomiting. It is said that Goethe, German poet and philosopher, consumed arnica tea to relieve chest pain and it used to be common practice to smoke the leaves of arnica plants (hence the name mountain tobacco), but it’s best to stick to topical uses to avoid accidental poisoning! It is also very important not to apply arnica to broken skin or open wounds, so as to avoid its entry to the bloodstream. People who are allergic to sunflowers, marigolds, daisies or chrysanthemums should be wary of using arnica, as it is part of the same family of plants.

*This article is intended for interest only – use of herbs given are traditional and do not reflect the herbs efficacy. It is not intended, nor should be taken as medical advice.  If you have a medical condition please consult a qualified health professional prior to using any herbal preparation.  Although the facts have been checked carefully, we cannot guarantee the reliability of information provided.  Essential oils should not be used on children or vulnerable adults (elderly, breast feeding or ill) or during pregnancy.  Some essential oils and herbs can be toxic, whether taken internally or used on the skin – your health care professional will advise.

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Recipe – Gluten & Dairy Free Raspberry Chocolate Cake

Gluten Free, Dairy Free Raspberry Chocolate Cake

glutendairyfreecake

Whether you’re celebrating or commiserating, there’s always an excuse for cake! Unfortunately, those of us with special dietary needs can often be left out of the cake feast. That’s why we’ve adapted our original chocolate raspberry cake recipe to be gluten and dairy free – and still dense and delicious…

Ingredients:

300g margarine (Pure Sunflower spread works best for us)

300g gluten free plain flour (doves farm do a great one)

300g sugar

2 tsp vanilla extract

200g soya yoghurt (Alpro plain works well)

2 tsp baking powder (gluten free)

¼ tsp xanthan gum (if you can’t get hold of this,I’ve left this out before and it’s been fine)

70g cocoa powder

6 tbsp almond or rice milk

 

For the topping:

2 tbsp raspberry jam

225g raspberry dark chocolate

125ml soya cream (again, Alprodo a fantastic one)

100g fresh raspberries

 

Method:

– Preheat the oven to 190C/Gas Mark 5

– Grease and line a spring form cake tin (roughly 20cm diameter)

– In a bowl, beat together the margarine and sugar until light and fluffy

– Add the vanilla extract and yoghurt and whisk until well combined.

– Sieve in the flour, baking powder, cocoa powder and xanthan gum, the fold the mixture.

– Add the milk and stir until the mixture is smooth.

– Transfer the mixture to the cake tin and bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.

– Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

– To make the ganache topping, melt the chocolate either in the microwave 10 seconds at a time, or in a bain marie on the stove.

– Once melted, add the soya cream and stir thoroughly, before putting to one side to cool. As it cools, it should harden to an easier to handle consistency.

– Spread the 2 tbsp of raspberry jam over the top of the cooled cake.

– Pipe or spread the ganache over the cake, top with the fresh raspberries and grate/curl some extra chocolate over for decoration.

 

I promise, you won’t even know it’s not the real thing!