After a few rough nights I’ve made a quick, all natural gripe water. A spice infused water used to aid in digestion for infants.
2 cups water
1 TBSP dried ginger pieces
1 TBSP crushed fennel seeds
2 tsp dried chamomile flowers
2 tsp dried peppemint leaf
Agave nectar to taste
Slice ginger into pieces. Add to water with fennel. Bring to a boil. Remove from heat and add mint and chamomile. Allow to steep 20 to 30 minutes. Strain and sweeten if desired.
Store in fridge for up to 5 days.
Add 5ml to bottle when gassy or via dropper. Up to 25ml a day.
Make them savoury or sweet, this pie crust recipe is even better when you add 1 tsp of your favourite C&C Spice Blend – try our Apple Pie Blend, Chinese Five Spice, or our Fritter Spice in a sweet crust or a little Garam Masala, Smokey Chicken and Rib Rub or Italian Herb Blend in the savoury.
Cut up 1lb of shortening, 3 cups flour, a dash of salt and blend with a pastry cutter.
In a one cup measuring cup, beat an egg. Add 1 tsp of sugar if making a sweet crust, 1/2 tsp of vinegar and 1 tsp of your favourite spice mix; fill to 1 cup mark with water.
Mix together and form a ball. Sprinkle with 1 cup flour and mix so that dough is tacky but not sticky. Wrap in plastic wrap and refrigerate for 30 minutes if possible.
Flour your rolling pin and surface and roll out dough as thin as possible. Bake shells at 400F for 10 minutes.
Recipe makes 2 double 9 inch crusts.
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