In a large pot cook fish in broth: 1 lb White Fish, fresh 6 cups Hawthorn/Eleuthro Broth (see recipe) Simmer until fish is cooked, remove fish (leave broth in pot) and when cool enough remove skin. To the same broth used to cook fish add the following: 2 cans Coconut Milk (13.5 oz […]
leaves
SUMMER SPANISH RICE
In large pot sauté until only partially cooked: 2 cups Green Onions, chopped 1 cup Celery, chopped 1 cup Parsley Leaves, fresh 1 tsp. Sea Salt 1/4 tsp. Thyme, dried 4 Bay Leaves 4 Tablespoons Olive Oil Add and lightly cook but keep firm: 1 cup Green Pepper, cut to any desired […]
WINTER HERBAL SOUP – FENUGREEK & ASTRAGALUS Sweet Sour Flavor with Barley & Adzuki Beans
8 cups water or vegetable or grain or meat or bone 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 Astragalus Root (comes either in little pieces or long slices which easily can be broken up with […]
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 […]
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 […]
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 […]
Herbal Information Sheet: Yarrow
YARROW (Achillea millifolium) Excerpted from: The Earthwise Herbal, A Complete Guide to New World Medicinal Plants By Matthew Wood “Yarrow is one of the primal remedies of the Western herbal tradition. It can be called the ‘master of the blood.’ Through numerous devices – clotting, unclotting, neurovascular control, flavonoids, etc. – it regulates the […]