My Recipes

My recipes reflect my core beliefs in food and eating well. We should enjoy vibrant, healthy foods that helps us ebb and flow with the seasons, or treat patterns as they arise. I encourage eating local, organic and sustainable foods whenever possible. As such, most of my recipes reflect the food that grows in the region I live - Boise, Idaho. The occasional non-local food will end up on my plate, but I resist foods that are unsustainable, require a lot of resources for growth or transport, or threaten food sovereignty. I am grateful for the huge abundance and variety available to us. The return of small, heritage farms is increasing providing even more options and the chance to further support my community. I hope you enjoy my recipes - April

Almond Shortbread Cookies
April Crowell April Crowell

Almond Shortbread Cookies

Before practicing Chinese medicine, I was a florist.  Our flowers were shipped in from a distributor in Chinatown in San Francisco.  Every year at the Chinese New Year boxes of delicious almond cookies arrived with the flowers.  We feasted on the decadent little treats while arranging the next dozen roses or ‘lovely lump’ of mixed flowers  – and the next, and the next – you get the picture.  Years later, I started playing with recipes until I tweaked one enough to have the flavor without the preservatives.  These are my favorites.

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Basic Polenta
April Crowell April Crowell

Basic Polenta

Simple, easy polenta. Have it for breakfast, lunch or dinner.

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