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’ve been using bone broth most of my adult life–so I was pretty amused when it became a trendy food in the last few years. Instead of coffee shops, you [...]
Before practicing Asian medicine, I was a florist. Our flowers were shipped in from a distributor in Chinatown in San Francisco. Every year at Chinese [...]
Spiced Applesauce–sounds mundane right? When it comes to strengthening the digestive system and the immune, mundane or simple is the best place to start. A [...]
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.
Cranberry Apple Gingerbread Cobbler - Moist, rich and dense this is an unusual cobbler reminiscent of traditional holiday cooking. I use Blackstrap molasses which is slightly heavier but more nourishing [...]
Chocolate Zucchini Cake - Many of us are overrun with zucchini in summer. What better way to use up some of the summer squash than to make them into a [...]
Drupes or stone fruits come available from late May and early June through the first frosts of September in Idaho. They are easy to identify [...]
Gumbo - Another one of Clara's favorite dishes, gumbo starts showing up in my kitchen when the summer garden starts to explode and well into the cooler fall and winter [...]
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 [...]