My go-to smoothie these days has a little secret: bok choy. Now, I love me some leafy greens, but since even I find it challenging to fit in the recommended servings all in one day, I fancy finding places for them wherever I can.
Bok choy is in the cabbage family and is high in calcium and vitamins A and C. In order to neutralize the enzyme myrosinase, which can inhibit thyroid function, it’s best to steam your bok choy prior to consumption.
Continue reading “Berry Bok Choy Chia Smoothie”
Sometimes my favorite cereal grain can feel a bit bland. Oatmeal for breakfast again? It’s the equivalent of khaki pants. Yawn.
What about raisins? No offense to raisins, but again…yawn.
The other day I ladled some oatmeal into a bowl and looked at it, all pale and lumpy, crying out for a splash of color. I rustled through my cabinets and fridge for something to fancy it up. This is what I came up with: Continue reading “Fancy Oatmeal”
Tucked between a hill and the woodlands buffering the Concord River northeast of Concord Center are green and fertile fields designated as farmland since at least 1775. Today this land is the site of Hutchins Farm, organic for 40 years.
It was love at first sight, for Hutchins and me a few years back. Stepping inside their farm stand feels quite the opposite of the fluorescent-lit and refrigerated grocery store produce section. At Hutchins, open doors and windows illumine roughly hewn wooden bins filled with potatoes, beans, squash, and leafy greens. Depending on what month it is, there may be bundles of fresh dill and basil, baskets of heirloom Brandywine tomatoes, or a posse of sugar pumpkins. Continue reading “Hungry for Hutchins”
Take your fresh pesto (from this recipe) and make it into a tasty dish with buckwheat pasta, cooked greens and a sprinkling of Parmesan cheese! This recipe is surprisingly simply and very good for you. See below!
Continue reading “Buckwheat Pasta with Spinach Pesto”
This is one recipe we can’t help but visit time and time again! We introduced the Spinach Pesto recipe at one of our free cooking classes earlier this year, with much enthusiasm from the class. Now we are bringing the recipe to you so you can make anytime from your very own kitchen. It’s not only a nutritious dish, it’s also delicious and can be used in many ways!
Continue reading “Delicious Beet Greens and Spinach Pesto Recipe”
This weekend the students and staff cozied up at the Herbal Cottage with tea and soup as we talked through the nervous system, incense, flower essence and so much more. All enjoyed the soup so much that we thought we’d share Marlene’s very own Pumpkin Soup Recipe with you here, a delicious concoction that tastes pleasant on the tongue and warms the soul. Do enjoy!
Continue reading “Homemade Pumpkin Soup Recipe”
By Nina Katz – Herbalist
When we think about nutrition, it’s important to begin by accepting people’s preferences and acknowledging that dietary practices are often based in cultural and subcultural mores and may or may not be influenced by ethical, religious, and health concerns. It is possible to help people to improve their diet while respecting whatever cultural, ethical, or religious practices influence it. It is also important to distinguish between nutrition and ideology.
Continue reading “Eating Nutritiously”
Brie Wrapped in Grape Leaf Appetizer
6 large grape leaves, preserved in brine
9 oz. Brie cheese
3 Tbsp chopped fresh chives
2 Tbsp chopped fresh scallion
4 tbsp ground almonds
1 ½ tsp crushed black pepper
1 ½ Tbsp olive oil
Rinse and dry grape leaves and spread them out to fill. Cut the Brie into 6 pieces and put one piece of Brie on each leaf. Mix all other ingredients together and spoon a small amount over each chunk of Brie. Fold the leaf over to completely enclose the Brie and topping then brush the little packet with olive oil and grill for 4-5 minutes. Serve hot right off the grill!
Wild edibles have more nutrients, and particularly more minerals than the tamer stuff of supermarkets. They let us taste the seasons in the most literal, deepest way we can. They also help us minimize our reliance on large agro-business and on food brought from great distances at considerable cost to the environment.
Wildcrafted herbs connect us to our environment and let plants support us with mechanisms they have developed in response to the same environmental challenges that we ourselves face. Herbal products that we make ourselves offer greater control over our bodies and a greater appreciation for natural bounty.
When we look at the world through new eyes, eyes that see common weeds and plants as beneficial both nutritionally and for our wellbeing, we began to understand some of nature’s great mysteries. We enter into a relationship of respect, honor, and sincere gratitude.
Learn more about using wild edibles in our posts: 6 Steps To Revitalize Your Health With Herbs This Spring and How To Identify & Wildcraft Plants Outside Your Front Door.
By Nina Katz – Herbalist