Research has shown that oats represent a sound unbroken link to our herbal lineage. A solid one-third of my herbal library refers to oats as a trophorestorative; soothing, nourishing and nervine. The message is steady and consistent, much like Avena herself: Take peace, take comfort, take strength.
Here are some of the ways I roll with oats, Avena sativa…
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What are your go-to salads? Green salad, cucumber salad, fresh corn or tomato salad?
And what about the dressing??
We also make lots of quinoa or potato salads, but truly, no matter what kind of salad you make, doesn’t it really all come down to the dressing?
People will eat your salad, go ahead and add a great dressing and listen to them ooh and aahh and sigh when they eat your salad.
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The Best Dill Pickles are actually pretty easy to make. This recipe will show you how.
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Phyllis D. Light taught me this method for cooking dried beans. It’s super easy and makes the creamiest, most nutritious beans you can imagine. It’s easy to adapt it to beans other than the pinto beans I used here, and I give tips for how to scale it up if you want more than one meal from your pot of beans.
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We learned how to make Kimchi from our friends Mum. She makes the best authentic Kimchi. It’s always a little different and always absolutely delishious. Our friend’s pretty talented with pickles, Kimchi, and similar ferments, too.
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I have to tell you that by far the most popular sprinkle that people have loved the most is my Red Powder Herbal Sprinkle. It didn’t start out with the name Red Powder; my family would just say, “Hey, pass the red powder, would ya?” So the name stuck. It is definitely a favorite at our table.
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Most of my refrigerator door is dedicated to condiments. A nice dash of seasoning makes all the...
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We loved good, hearty foods that warm you through and through. South Americans, sandwiches that marry the flavors of the American Southwest with the pure joy of a good Sloppy Joe, fit the bill. It turns out, they’re a regional comfort food.
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Herbalist Christina Sanchez reveals 2 of her (formerly) secret recipes for making Piñon pine syrup from the cones and the needles. As a special extra bonus, she added her recipe for Piñon Pine Needle Honey too!
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Vanilla, aka Vanilla planifolia, is a tropical vine orchid originally domesticated in Mexico that has become the baker’s standard for extract flavoring worldwide. It was savored first by the Totonac people of Eastern Mexico and eventually taken up by the Aztecs who passed it on to the Spanish.
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Herbal Nerd Society Exclusive: Substitute sweet, floral extracts with a hint of earthy flavor for vanilla Extract in your favorite baked goods, including cookies, cakes, brownies, creams, puddings, and ice creams. My own favorite of late has been cardamon extract, although Pink Rose extract is a really close second. Consider other tasty flavors, too. Orange and Ginger extract wonderfully and they blend beautifully with chocolate and nutty flavors. Tulsi and Chamomile are beautiful when used lightly in golden cakes, creams and frostings. Whatever you’re baking, it is wise to give your herbal extracts a test before you commit to the whole recipe. Here’s How…
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by Sue’s Beloved Aunt Patty This is the tastiest and easiest pie crust recipe I have ever...
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Fall is the time for Pumpkin Spice. Most of the spicy treats you’ll see are sweet takes on...
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Pumpkin Spice has risen so rapidly in popularity over the last few years that it dominates...
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As a kid, I'd played dandelion games with my friends, like blowing her seeds to see how many...
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