“Variety and moderation.”  That’s become my food mantra since my shockingly low thyroid result in September.  I asked the question “Can you overdose on kale?”  and now, 5 months later, I am more convinced than ever that YES, you can overdose on kale.

Too much of any food – even healthy ones – can be harmful.

But I am so happy to report that after 5 months of healthy eating, de-stressing and cutting back on kale has my thyroid almost completely back to normal (woohoo!).

So what does this mean for you?  How do you know if you’re eating “too much” kale?  Should you eat it at all?  Are there other foods that can suppress your thyroid function too?  In the past 5 months I’ve done a ton of research about the kale-thyroid connection, and there’s a lot to learn.  Let’s dig in.

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I promise I’ll stop complaining about the cold soon enough.  It is mid-Feb, which means Spring is right around the corner, right? (Please say yes!)

But here’s one, last, deeply warming recipe for this winter, made out of desperation and very cold feet.

(Hot water bottles work amazingly well to warm my feet in bed … but during the day they’re not too practical if you want to, oh, walk around at all.)

This is a recipe for super hot chili oil.  But you don’t eat it – you rub it onto your cold skin!  Using warming spices like chili, pepper, ginger and mustard is a very vintage and time-tested remedy for warming the body.  We all know that eating these spices would warm you up.  But while you could eat this chili oil, I really don’t recommend it (I tried the smallest drop and OUCH!).  It’s way too strong for eating.  But rubbed onto your cold feet or stiff joints, it will feel just right.

Plus, it’s super easy to make.  You probably have most of the ingredients in your kitchen already.  Hooray for pantry-clearing-yet-super-useful recipes!  (If you want a recipe using fresh chili and ginger, check out my previous post for Hot Chili Mustard Foot Oil)

Click through to the full article for a picture of this bright orange warming oil, and the simple recipe…

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It has been so cold in London this winter.   So on my recent trip to the grocery store when I found pots of kitchen herbs on sale, I got this sudden urge for fresh, green, infusions!  I live in the city, in an apartment, without any outdoor space, so these little pots of herbs are living on my kitchen windowsill.  I’m not sure how long they’ll last, since I’m snipping little bits off everyday to make cups of tea.

What I love, love, love about herbal infusions is that they are quick & easy to make.  They’re inexpensive.  They taste yummy.  And they nourish your body with lots of herbal goodness.  Especially during the deep, dark of winter, a bright and cheery thyme and lemon infusion hits the spot.  But even more wonderful… did you know that thyme is a powerful herb traditionally used for colds and flus?  Oh yes.

This tea is actually a redo of my very first post on Vintage Savoir Faire, about making thyme tea.

But back then I didn’t have any readers … and minimal photography skills.  Things around here have improved dramatically, so I wanted to revisit this classic recipe for you this winter!  I’ll also answer the important question: “Why would I want to drink a tea that tastes like stuffing?”

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An autumn chill is in the air (which means cold & flu season is right around the corner) – so it’s perfect timing to finish up our wild rosehip vinegar.

You may remember that in September I came across a ton of gorgeous rosehips.  Want to know more about rosehips, their traditional health benefits or how to make this rosehip vinegar?  Check out the original post here: Wild Rosehip Vinegar Part 1

Finishing up this project should be easy – the only real concern is making sure none of those pesky, itchy hairs get into our finished product!

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