Stinging Nettles is my new obsession. Urtica dioica is the botanical name. The herb is energetically described as “cooling.” In addition to increasing my daily intake of homemade Nettles tea (I make a homemade infusion using 14 grams of dried leaves per 1 quart of water),
If you’re like me and love coconut, you will definitely find yourself frequently making these coconut muffins. This recipe from Myra Kornfield is dead easy and requires the use of just one mixing bowl (just add the dry ingredients into the wet ones already in the bowl!).
This pie recipe, and in particular the pie crust, is one of my all-time favorites – it never lets me down! I came across the recipe one day as I was channel surfing and landed on Tyler Florence’s cooking show on Food Network.
I recently discovered the medicinal qualities of fenugreek seeds. The taste is lovely and I have grown to associate this Fenugreek Kitchari recipe as warming comfort food. Now I will have other reasons to appreciate it.
This is a wonderful salad, perfect for the spring and summer when you want something light and easy to eat.
Breakfast is my favorite meal of the day, always has been. Upon waking, I take Reishi (my bichon!) out for a walk and then when we get back, I make his breakfast and then mine. All of this happens within a span of just 30 minutes!
You can use this method with any firm vegetable, such as asparagus, Brussels sprouts, carrots, parsnips, cauliflower, and green beans. You can add garlic, spices, and dried herbs along with the water fat, and salt. Add fresh herbs when you uncover to sauté.
