Honeycake - Delicately sweet, this honeycake is moist and decadent without being too cloying. - butter (softened), honey, eggs, yogurt, spelt flour (I like to use spelt), baking powder, salt, [...]
Rose Water & Oil - The scent and flavor of roses bring joy to the heart--literally. The energetics of rose help to lift the spirit. Long used in Indian, Middle [...]
Autumn harvest brings an abundance of hard winter squashes like pumpkins and Hubbards. Both of which are perfect for this warming autumn or winter breakfast. Consider serving with pan [...]
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 [...]
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 [...]