Combine in a large pot, cover and simmer for 30 minutes: 1 oz Burdock Root 16 Garlic cloves, fresh, peeled, roughly chopped just so they’re not whole 16 cups water, vegetable, grain, meat or bone broth Turn off heat and immediately add: 1 oz Nettle Leaf Stir, cover and let sit […]
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SPRING KICHAREE with Burdock, Nettle & Vegetables
Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process. 2 cups Onion, chopped small 8 cloves Garlic, fresh, minced 3 Tablespoons Sesame Oil 1 Tablespoon + 1 1/2 teaspoons Turmeric powder 1 Tablespoon Garam Masala* powder 1 Tablespoon Holy Basil 2 Bay […]
ASTRAGALUS & CODONOPSIS SOUP FOR LATE SUMMER
14 cups water or vegetable or meat stock 28 cloves garlic, peeled and roughly chopped 1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers) 1 oz Codonopsis Root Place all of the above in large pot and simmer covered for 2 hours. […]
AUTUMN HERBAL SOUP – ASIAN FLAVOR
16 cups water or vegetable or grain or meat stock 16 – 32 cloves Garlic, peeled, whole 2 inches fresh Ginger, peeled and roughly chopped 1 Tablespoon Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) ½ oz Astragalus Root (comes either in little pieces or long slices which easily can […]
AUTUMN HERBAL SOUP – LEMONY DILL FLAVOR with White Fish and Rice
8 cups water or vegetable or grain or meat stock 8 – 16 cloves Garlic, peeled, whole 1 inch fresh Ginger, peeled and roughly chopped 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can […]
ROASTED BEETS
Sweet, Sour & a little hot! 2 cups cooked* Beets cut, sliced to any desired size (~2-3 medium beets) ¼ cup Onion finely chopped 2 teaspoons Cheryl’s Herbs Vinegar Extract Combination** 2 teaspoons Agave Nectar or Honey ¼ to ½ teaspoon Sea Salt Instructions: Mix all ingredients together in bowl. *To roast beets, remove tops […]
WINTER HERBAL SOUP – HERBS DE PROVENCE FLAVOR Tomato based with Barley and Black Beans
8 cups water or vegetable or grain or meat stock 16 cloves Garlic, peeled, whole 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 2 Bay Leaves whole 1/2 oz Rehmannia Root (Shou Di Huang) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily […]
DONG QUAI DAHL (Indian style lentil soup) with QUINOA
Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low […]
SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice
8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain […]
SUMMER MILLET – Italian Flavor
In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size […]