Personally, this is my favorite cleanse and I've done it most springs since getting out of high school. At the time, I was practicing Aikido and along with it [...]
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.
Violet Creme Filled Crepes With Blueberry & Violet Sauce - I love eating flowers. Their bright colors and sweet yet bitter flavor add vibrancy to meals from simple salads to [...]
This soup is light and bright. The sour flavor stimulates the digestion and senses. You control the sour flavor here. I like my soup very [...]
A simple, spicy noodle recipe to help ring in the Asian New Year. Noodles represent longevity-and we all want that, right? Make the sauce a few days ahead and store [...]
Soups are easy to digest, nourishing and endlessly changing. The trick is to know a few simple base recipes and then learn to vary them [...]
Charwan mushi is a simple savory custard that makes a great breakfast or elegant addition to dinner. These custards are steamed, not boiled, giving them a soft, smooth texture.
Clara's Easy Stir Fry - This easy, healthy recipe is great for college life. Contributed by Clara Crowell - olive oil, chicken, beef, or tofu (diced or cubed or thinly [...]
Raspberries are fragile and only available for a short period of time. Their bright, tangy flavors pair beautifully with lavender that blooms at the same [...]
Rhubarb’s sour flavor is often overly tempered by too much sugar. I prefer to keep it clearer, using either maple syrup or honey and controlling [...]