Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.
I love preserved lemons! A tradition in Mediterranean cultures, they add a vibrant taste to dishes from roast lamb and chicken to grain dishes. Though lemons don't grow where [...]
Spring and autumn are the ideal seasons for harvesting mushrooms–those fun little fungi that have marvelous healing benefits for the body. It seems that no one [...]
A simple, spicy noodle recipe. Enjoy it at Asian New Year celebrations or as a cheerful summer dish. Noodles represent longevity-and we all want that, [...]
Congee, Shi-Fan (literally, rice water) or Jook. Whatever name you give it, rice porridge has been the foundation of nutritional healing since...well, we started playing with fire and cooking. [...]
Why would you ever need to substitute something for your coffee? That's the first question that came to mind, right? After all many people love their coffee, it seems [...]
Grandma Niesing, a large Dutch woman, owned a rambling farm just down the road from my grandparent’s modest farm. Though not actually related, the families [...]
I've been using bone broth most of my adult life so I was pretty amused when it became a trendy food a few years ago. Instead of coffee shops, [...]
Another of Clara’s favorites, age dashi is a wonderful, classic Japanese dish of tofu, lightly battered and then served in a simple dashi sauce with [...]
Vibrant sweet potatoes and beets make up the base of this vibrant and grounding recipe. Don't be fooled by the colors. The beets are red, but there are also [...]
