







a certified retailer for, Veritas Farms, and will be carrying a new brand of CBD, Full Spectrum/Organic, All Natural and Naturally flavored, to start we have ordered peppermint and Strawberry. The bottles are bigger, 1 oz and just as potent if not better then our former company.
The Editor


essential oil that is unique to other mints for its quality and flavor. Artificial peppermints do
Irritable bowel syndrome
Indigestion
Heartburn
Dietary supplements containing peppermint oil are also used by some people for the following conditions, although there is no clear evidence that they are helpful:
- Nausea
- Vomiting
- Morning sickness
- Cramps of the upper gastrointestinal tract and bile ducts
- Diarrhea
- Gas
- Colds
- Coughs
- Inflammation of the mouth and throat
- Sinus and respiratory infections
- Menstrual problems
Skin preparations containing peppermint oil are used by some people for the following conditions, although, again, there is no clear evidence that they are helpful:
- Headache
- Muscle pain
- Nerve pain
- Toothache
- Inflammation of the mouth
- Joint conditions
- Itchiness
- Allergic rash
- Repelling mosquitoes
Precautions
For best results, avoid boiling a peppermint tea, and instead add simmering water to a cup of the material instead of boiling directly
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications..

1. It can help with tummy troubles.
Like other plant-based foods (veggies, fruit, nuts, seeds, beans, and 100% whole grains), mint contains phytonutrients with antioxidant-like properties, which may reduce cellular damage caused by oxidative stress. What's more, the primary anti-inflammatory compounds of mint may limit the initiation of chronic inflammation.
Mint is known to clear congestion of the nose, throat, bronchi, and lungs. In addition to the respiratory channels, mint's anti-inflammatory properties also relieve the irritation caused by chronic coughing. As mentioned earlier, mint is a decently strong adaptogenic herb


1 hour 50 minutes + cooling + freezing serves 10-12 Easy

caster sugar 300g
limes 5, zested, reserving 1 lime*s worth of zest to decorate the cake
mint leaves 10g
unsalted butter 150g, softened, plus extra for the tin
eggs 3, lightly beaten
plain flour 300g
baking powder 2 tsp
double cream 200ml
lime juice 100ml (about 5 limes)
caster sugar 100g
MILK CHOCOLATE GLAZE
Milk Chocolate 85g (35%-45%cocoa content), finely chopped
double cream 125ml
Method
Step 1
Heat the oven to 180C/fan 160C/gas 4 and butter and line a 900g loaf tin. Put the sugar, lime zest and mint leaves into a food processor and blend until the mint is very finely chopped. Put the butter into a bowl with the infused sugar and beat with an electric mixer for about 5 minutes until light and fluffy. Add the eggs, a little a time, waiting until fully combined before adding more.
Fold in the flour, tsp salt and the baking powder and mix until smooth. Pour in the cream and gently mix to combine. Spoon into the loaf tin and bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
Step 2
While the cake bakes, put the lime juice and sugar into a small pan and bring to a gentle simmer, cooking until the sugar has dissolved. Remove from the heat.
Step 3
Allow the cake to cool in the tin for 5 minutes before transferring to a wire rack set over a piece of baking paper. Using a skewer, poke holes all over the top, sides and base of the cake. Brush the syrup all over the cake, coating the entire surface. Allow to cool. Once fully cooled, put the cake into the freezer for 20 minutes.
Step 4
To make the glaze, put the chopped chocolate in a bowl. Heat the cream until simmering then remove from the heat and pour over the chocolate, stirring to make a thin, pour able glaze. Leave for 10 minutes until slightly thickened. Remove the cake from the freezer and set back onto the wire rack. Pour the glaze all over the cake, making sure the entire top and sides are covered. Allow the glaze to cool for 5 minutes before topping with a little lime zest. This cake will keep for 3-4 days in an airtight container.








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