Very easy to make, this salad can be used as a side, or garnish on a simple green salad. Refreshing and clearing, I sometimes just eat the salad by itself [...]
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 to your liking. This [...]
Europeans have a long used fruits in soups. It’s more than an elegant dessert or appetizer, it’s a fantastic way to use up summer’s abundance or ‘less than perfect’ fruit. [...]
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup. This soup is beautiful [...]
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 the amount of sweet going [...]
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.
Nettles are very nourishing and blood building. They relieve toxins, hot flashes, allergies and anemia–a wonderful addition to the diet. I brew up a large pan of nettle tea [...]
Kudzu, kuzu, pueraria or ge gen–it’s all the same thing. This amazing vine that is taking over the south, leaving areas looking like something out of a Miyazaki film. Ge [...]