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.
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 [...]
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. [...]
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, [...]
I use a lot of squash and pumpkin in my diet. And this is one of my favorite ways to prepare it, as I’m a [...]
Idaho has a large population of Basque and with it their delightful, flavorful food. This simple recipe makes great use of hardy vegetables, leeks, carrots [...]
Vibrant in color and flavor, borscht is a classic middle European soup with nearly as many variations on the recipe as there are languages in [...]
This lovely is surprising simple, yet very hardy and tonifying. The flavors aren’t overly strong or powerful. Serve with nice crusty piece of molasses bread [...]
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 [...]
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 [...]
