sea salt

Stone Fruit Salsa

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 [...]

By |2019-06-23T01:18:26+00:00June 21st, 2019|0 Comments

K’hair Belaban

I worked at an Egyptian restaurant in Boise in the early ’90’s. The food was fabulous – working with Middle-Eastern men – not so much. [...]

By |2019-06-17T13:36:11+00:00June 16th, 2019|0 Comments

Almond Shortbread Cookies

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 [...]

By |2019-05-25T00:36:25+00:00January 23rd, 2019|0 Comments

Cherry & Apricot Fruit Gratin

Cherry & Apricot Fruit Gratin - Fruit gratins are a wonderful way to use up summer's delicate fruits. Rather than a heavy milk/cream batter that we think of for root [...]

By |2018-07-23T06:07:34+00:00July 21st, 2018|0 Comments

Basic Polenta

A staple for Native Americans, corn is both a vegetable and a grain.  The Italians also have a long standing love with polenta.  I am partial to it as a [...]

By |2018-03-06T18:44:56+00:00January 17th, 2018|0 Comments

Soft Cooked Amaranth

Amaranth is a tiny South American grain that was a staple food for the Aztecs.  It ranges from shades of rich gold to deep reds.  High in the essential amino [...]

By |2018-03-06T18:45:53+00:00November 30th, 2017|0 Comments

Nut Milk

Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits.  Make a thicker cream to pour over hot baked apples or make thinner to add to [...]

By |2018-02-05T15:26:16+00:00September 5th, 2017|0 Comments