I frist made this cough syrup about six years ago when I had pleurisy and couldn't take a step without gasping for breath.
It was easy to make, and because it's completely natural, made with everyday food items, I could sip a spoonful as often as I need to. I wasn't limited to 10mls every six hours as I would have been with the chemist's mixture.
It's been used regularly since then, for me and the rest of the family.
This syrup has coconut oil in it. I love coconut oil and use it for all sorts of things. I substitute it for oil or butter in baking. I use it as a spread on bread or crackers (try it with a little raspberry jam on fresh bread - yum!). I use it as moisturiser and a cleanser. It makes a wonderful overnight hand and nail treatment, just rub it in and pop on some gloves (or clean socks).It is a major ingredient in my cough syrup. Coconut oil is rich in antioxidants and contains lauric acid, which is anti-bacterial and anti-viral. Coconut oil can be used to help prevent colds by boosting the immune system, speeding recovery.
The lemons I use are home grown and so organic. No pesticides used in my garden. Lemon is full of Vitamin C, but did you know it's also full of anti-bacterial and anti-viral properties? That's why lemon juice makes a great ingredient in cleaning products. It's also why it's an essential ingredient in my honey lemon cough syrup.
I use Manuka honey in this cough syrup. Ideally if you don't have Manuka, you'd use raw, local honey. Local honey will ease allergies too - a teaspoon or two a day for a week before the start of the Spring pollen/hayfever/allergy season will boost your immune system and ease, if not completely alleviate, your symptoms. But it must be local honey to combat local pollens. Honey is also antibacterial and very soothing for sore, dry throats. Clinical studies have shown honey to be just as effective a cough remedy as any over-the-counter cough medicine.
Honey Lemon Cough Syrup
100ml freshly squeezed lemon juice
1/4 cup local raw honey (or Manuka honey if you have it)
2 tablespoons coconut oil
Mix all the ingredients together in a small saucepan. Heat over a low flame until coconut oil is melted, stirring all the time. This doesn't take long - just a couple of minutes. Stir to combine everything into a syrup. Pour into a clean jar. When the syrup cools the coconut oil will solidify again. Just warm the syrup over boiling water before using it. Keep it in the fridge for up to a month.
To use, take warm syrup by the teaspoonful as often as you need to. There's no fear of overdosing, there's nothing in it that will cause you any harm.
This was one of my favourite meals when I was growing up. Little did I know that it was made from leftovers.
3 – 4 cups of cold corned beef, diced
½ cup sliced green beans
½ cup corn
½ cup pickles (if I don't have any MOO pickles, I prefer Rosella Sweet Mustard Pickle, but use your favourite)
4 cups mashed potato
2 tsp butter, melted
Mix diced corned beef, beans, corn and pickles. Place in a greased pie dish. Mash the potatoes but don't add milk or butter. Spread over the top of the mixture in the pie dish. Brush the top with melted butter. Cook in a moderate oven (180 degrees) for 20 minutes until potato is golden and it is warmed through.
This Irish soda bread is just perfect for a hearty morning tea or an after-school snack for hungry kids. It is best eaten fresh, but leftovers (if you have any) are delicious thinly sliced, lightly toasted and topped with honey.
4 cups plain flour
1 cup white sugar
1 tsp bicarb soda
2 tsp baking powder
1/2 teaspoon salt
500ml sour cream
2 tbsp buttermilk
1 cup currants (in a pinch I've used sultanas, but currants are best)
1 tsp caraway seeds - traditional, but optional (I never add them, I don't use them for anything else)
Preheat oven to 160 degrees Celsius. Grease two 20cm x 10cm loaf tins and line the bases with baking paper. Mix the flour, sugar, bicarb soda, baking powder and salt. Add the eggs, sour cream, buttermilk, currants and caraway seeds. Mix until just combined. This will be a very thick, very lumpy batter. Distribute batter evenly between the two pans. Bake loaves for 1 hour or until nicely browned. Do not over bake. Best served immediately with butter.
2.5kg corned beef
1 large onion, studded with 6 cloves
6 peeled and sliced carrots
8 new potatoes, peeled and cubed
Some dried thyme
A bunch of parsley
2 heads of cabbage, quartered
3 tbsp prepared horseradish
Boil the beef, onion, carrots, potatoes, thyme and parsley in a large pot of water. Simmer and cook for 3 hours.
Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked. Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper.
On a large plate surround the beef with the cabbage, carrots and potatoes. Prepare the horseradish sauce by whipping the cream and adding to the horseradish.
From the Beef, Lamb Pork Recipe File
I had the pleasure this afternoon to chat for a few minutes with Darren James who was hosting Afternoons with Dennis Walter on radio 3AW here in Melbourne.
I was thrilled to be able to talk about everyday things that are overpriced.
Darren mentioned hairdressing and I agree, hairdressing can be very expensive. I get my hair cut and dried at a local salon for just $27 and in all the years I've been going there I've only been unhappy twice. Thankfully my hair grows very quickly so I wasn't sad for too long.
He also mentioned parking and I agree with him there too. Parking fees are outrageous. Whether it is in the city or at the airport or even our local hospital parking can eat up a huge chunk of your daily budget. I've had reason to visit Box Hill Hospital here in Melbourne weekly for the last couple of months and the parking was sending me broke - $7 minimum each visit. These days I get dropped off and just call when I'm ready to be picked up. My chauffeur brings a book and a drink and parks a few streets away, where it's not only free but far less congested.
I mentioned bottled water. Everyone who knows me knows how I feel about paying for water in a plastic bottle. We have a very cheap, clean and safe water supply here in Australia so buying bottled water is a complete waste of money. Tap water costs you just one tenth of one cent per litre. Bottled water can cost over $5 per litre!
Fill your water bottles from your kitchen tap and you'll save around $844 a year. For my family that's almost three months' grocery money. It's 15 months of mobile phone access for Wayne, Hannah and me. $844 is 21 weeks of petrol for my car (I budget and use around $40 a week at current prices of $1.44.9/l). And if those figures don't convince you think about this: we pay $1.45 or more per litre for petrol and whinge and whine about it, while we pay three, four or more times that price per litre for water and gloat because we're drinking plain water!
Bottled water is not just expensive, the cost truly is outrageous.
Coffee pods are another thing that are very expensive. Aldi pods are $5.99 for 128g or $4.67/100g. I can buy coffee beans from Coles and grind my own coffee for a fraction of the price. Coles Fair Trade coffee beans are the cheapest at just $1.30 per hundred grams. My favourite Lavazza beans cost $3.37 per hundred grams, almost half the pod price, off the shelf and less than half price when they are on sale. And if you're not convinced or really love your pods, you can refill them with your own ground coffee. I'll post a How To later in the week showing you how, but it is really easy.
So many of the things we buy are overpriced and yet we still buy them. We may be aware they are overpriced and we may grumble and moan about the cost but we still buy them.
We don’t have to. We can stop using those products. We can find MOOs to replace them. We can look for cheaper, better value alternatives. We don't need to be swept up in the advertising hype that has us believing that only those over-priced products will make us happy.
What outrageously priced items do you buy? What outrageously overpriced items do you leave on the shelf because you've found a cheaper alternative?
From Debt Free, Cashed Up and Laughing
If you use waterless hand sanitizer (I have a little bottle in every handbag, one in the car, one in my overnight bag, one in the picnic basket, one in my desk drawer and one in my briefcase) you'll know how convenient it is. And how expensive.
It is very easy to MOO, and if you have an aloe vera plant with cost around 40 cents to make approximately 275ml. Aloe Vera is a very easy plant to grow, it seems to almost thrive on neglect and is one that should be in every backyard so if you don't have one, get a cutting from a friend and grow your own, you won't regret it.
You will need:
1 cup aloe vera gel
1 tsp rubbing alcohol
2 tsp glycerin
8-10 drops tea tree essential oil* or lavender essential oil*
Simply blend all of the ingredients together and store. To use put a blob about the size of a 10 cent coin in the palm of your hand and rub together. This sanitizer won't melt as the commercial products do, so don't be tempted to squirt a large amount into your hands, you'll be rubbing for hours!
You can use pump bottles or squirt bottles, small pots or even pretty glass jars to store your hand sanitizer as long as they have good lids.
*Please use pure essential oils. They are worth the expense and a little goes a very long way, they will last you a long, long time.
Before you fill your cupboards with bulk items, you may want to review the average "life" of those products you are considering purchasing. Ask yourself if you have adequate storage space, freezer space, and how much your family enjoys the products you are purchasing. This is a list of the average life of some common pantry and fridge/freezer foods.
Meat & Poultry - Uncooked:
Chicken/Turkey - 9 months
Steaks, beef - 6 to 12 months
Chops, pork - 4 to 6 months
Chops, lamb - 6 to 9 months
Roasts, beef - 6 to 12 months
Roasts, lamb - 6 to 9 months
Roasts, pork and veal - 4 to 6 months
Stew Meats - 3 to 4 months
Ground meats - 3 to 4 months
Organ meats - 3 to 4 months
Butter/margarine - 6-9 months
Cheese, soft and spreads, dips - 1 months
Cheese, hard or semi-hard - 6 months
Eggs in shell- Do not freeze
Ice cream - 1 months
Milk / Cream- 3 weeks
Dried Food Items - Shelf Life:
Baking powder/bi-carb soda - 18 months
Bread Crumbs - 6 months
Cereals - 6 months
Flour/cake mixes - 1 year
Gelatin/pudding mixes - 1 year
Herbs/spices - 6-12 months
Milk, nonfat dry - 6 months
Pancake/pastry mixes - 6 months
Pasta/noodles - 2 years
Potatoes, instant - 18 months
Rice, white - 2 years
Sugar, white - 2 years
Sugar, brown, - 4 months
From Debt Free, Cashed Up and Laughing
This cake came about because until the kitchen renovation is complete, I don't have a working oven. I saw this pie maker in Kmart for $15 and decided to try it to make a meat pie for our dinner. I figured if it didn't work, then it was only $15 I had wasted.
As Hannah says "best $15 spent ever!"
So far we've made pies, quiches and cakes.
One of the cakes I tried was a pineapple upside down cake. I found the recipe in Mum's recipe book, and of course adapted it to suit my style of baking (and the pie maker!).
It turned out perfectly, and one recipe makes two cakes, one to eat and one to freeze (yes, it freezes!).
1 vanilla cake mix
30ml vegetable oil
3/4 cup water
3-1/2 pineapple slices in juice, drained and let dry a little on paper towel
4 tbsp brown sugar
Line the base of the pie maker with baking paper. This isn't necessary for baking pies, cakes or quiches as a rule, but this recipe makes a toffee, so it's easier to tip the cake out if the base is lined.
Sprinkle the brown sugar over the baking paper. Dot with the teaspoon of butter.
Keep one pineapple ring whole, and cut the others in half. Arrange them over the brown sugar. Put a cherry in the centre of each piece of pineapple.
Turn the pie maker on to start heating.
Beat the cake mix, eggs, oil and water until smooth.
Pour 1 cup cake batter evenly over the pineapple. Smooth it over, if you think it needs a little more batter, add another 1/4 cup.
Close and clip the lid.
Cook for 10 minutes. Turn off the pie maker and let the cake sit with the lid closed for 5 minutes.
Carefully turn the cake out onto a cake rack to cool.
Watch me make Pineapple Upside Down Cake live.
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