Why Not Body Healing Hacks 101

For those struggling with Migraines and headaches daily, you know all too well how they can definitely cut into the productivity of your day. Here are some all natural tips that I pray will help you. Ginger & Peppermint tea along with Green tea, lime, and 1 tbsp honey are my favorite go-to, which are not mentioned below. Peace & Natural healing family ✨

ECHINACHEA TINCTURE
Ingredients and equipment
Echinacea plant material (roots, flowers, stems, and leaves)
For fresh echinacea: Pack the plant matter into a jar about 3/4 full.
For dried echinacea: Fill the jar about halfway.
Vodka (at least 80 proof/40% alcohol) or another solvent like vegetable glycerin for an alcohol-free version.
A clean glass jar with a tight-fitting lid, such as a Mason jar.
Cheesecloth or a fine-mesh sieve for straining.
Small funnel (optional, for bottling).
Dark glass dropper bottles for storage.
Instructions
Prepare the echinacea.
Thoroughly wash fresh echinacea roots to remove all dirt. You can also use the flowers, stems, and leaves.
Chop the fresh or dried plant material as finely as possible to increase the surface area and potency.
Combine the ingredients.
Place the chopped echinacea in the clean glass jar.
Pour your alcohol or glycerin over the plant material until it is completely covered, leaving a couple of inches of headspace.
Make sure all the plant material is submerged. You can press it down gently with a clean utensil.
Macerate (infuse) the tincture.
Seal the jar with the lid and shake it well.
Label and date the jar.
Store the jar in a cool, dark place, such as a cabinet or pantry, away from direct sunlight.
Shake the jar every day or two for the first week, and then every few days after that, for a total of 4 to 6 weeks. If the plant matter expands and is no longer covered by the liquid, add a bit more alcohol to keep it submerged.
Strain and bottle the tincture.
After the infusion period is complete, place the cheesecloth in a fine-mesh sieve and set it over a bowl.
Pour the contents of the jar into the sieve.
Squeeze the cheesecloth firmly to extract as much of the liquid from the plant material as possible.
Discard the spent plant matter.
Store the finished tincture.
Using a funnel, transfer the strained liquid into dark glass dropper bottles.
Label each bottle with the contents and the date.
Store the bottles in a cool, dark place. The tincture can last for several years.

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