- Bottle of white wine
- 500ml white vinegar
- 4 cloves garlic
- 5 twigs thyme
- 5 leaves sage
- 10 blck pepper cornels
- 2 tsp salt
- 1 tsp sugar
- 1kg fresh cut porcini
Add the wine, vinegar, garlic, thyme, sage, salt and pepper to a pot and bring to a boil.
Add the sliced mushrooms.
Cook until the mushrooms are tender.
Cool the mixture down.
Sterilize a jar with boiling water.
Scoop as much of the mixture into the jar as it can take, then fill it up with olive oil.
The shift in weather and daylight hours as summer fades to fall can be unsettling, making us more vulnerable to moodiness and stress. Tired of being whipped around? Try this special potion—a spiced cider with grounding and immune-boosting herbs—crafted exclusively for Yoga Journal by Andy Bottagaro, potion maker at Shine Restaurant & Gathering Place in Boulder, Colorado.
32 oz apple juice
1⁄2 cup dried holy basil leaf
2 tbsp dried orange peel
2 tbsp dried rosemary
1 1⁄2 tbsp crushed cardamom
1 1⁄2 tbsp dried ginger root
1 tbsp dried peppermint leaves
1⁄2 tbsp ground nutmeg
1 1⁄2 cinnamon sticks
story essence of your choice
In a large pot, bring 32 oz apple juice to a near boil. Add 1⁄2 cup dried holy basil leaf, 2 tbsp dried orange peel, 2 tbsp dried rosemary, 1 1⁄2 tbsp crushed cardamom, 1 1⁄2 tbsp dried ginger root, 1 tbsp dried peppermint leaves, 1⁄2 tbsp ground nutmeg, and 1 1⁄2 cinnamon sticks. Turn off heat and let steep for an hour. Strain herbs and sip. Or, if you’re so inclined, add 13 drops each of the essences of chicory flower, beech flower, and rose quartz (available at natural grocers or essencesonline.com). Finally, infuse with a story essence—i.e., read a story (find Shine’s “Melody Moonlight” tale at shineboulder.com) over the drink. Serves 4.
Article from: http://www.yogajournal.com/recipe/recipes/recipe-autmn-inspired-spiced-cider/
I love everything about the maple. The flower essence is the drama remedy. It's message for anyone obsessed with drama but constantly whining is, "cut the shit, you love the drama, get into it or stop whining."
The tree is also a good communicator. Years ago a maple told my freind that it would be coming down. Later that night around midnight there was a loud sound like a gun shot and the tree gently laid itself over the cabin my friend was sleeping in. That is why we call our work awareness and herbs. Wake up and listen to the plants.
Below are a couple of links to some articles I found on eating the maple.
If you have a maple tree, you probably get an overflow of their seeds once a year. The good news is, these are edible. When cooked, they taste like a cross between peas and hominy. They can also be eaten raw or dried and thrown in a salad. Follow these steps for the best flavor.
Ever eat a maple blossom?
Personally I love to munch on the young fresh green buds. I ahve also made a delicous Tai Curry out of more developed buds. Here is a link to other eating ideas.
Maples: How Sweet It Is
It’s amazing what you can do with two trees and a cow. Maple walnut ice cream. It was the prime ice cream of choice when I was young. It can still be found regionally, sometimes, and never overseas. Then I have to settle for chocolate ice cream, another marriage between bovine and bark.
Maple leaf, think Canadian Flag
While maples are associated with colder climates, several species of maples grow in the South and at least four of them in Florida, two of them reportedly better for making syrup than the famous sugar maples of Vermont.
To anyone who grew up in northern climes, finding maples in Florida is a bit of a challenge because they aren’t the huge, craggy trees of up country. But, they are here; shorter, thinner, but just as welcoming to the forager. They all provide the same edibles: Sap, seeds, inner bark and sweet young leaves. (You did know there was more to the maples than syrup.)
As beautiful as they are, autumn leaves can become a huge headache when it comes to clogged gutters and un-raked yards. Japan, however, has turned this seasonal flood of garbage into a tasty treat by frying their maple leaves in lightly sweetened batter.
The snack, which seems to be a specialized delicacy from the Osaka area in Northern Japan, is made by frying Japanese maple leaves in tempura batter. The pros in the city of Minoh in North Osaka preserve the leaves for a year in salt barrels, but other recipes don’t seem to demand this lengthy step.
If you want to try making them, simply dip your cleaned and dried (ideally, Japanese) maple leaves in sweetened tempura batter and fry them in hot vegetable oil – maple syrup is optional. For a more detailed recipe, check out this link.
Millions of people are diagnosed with diabetes each year, a large portion of which are adults over the age of 65. As we continue to age, it's increasingly important to monitor which foods enter the body, as some may be more capable of fighting against this condition than others.
Research recently published in the Journal of Agriculture and Food Chemistry explained that herbs - specifically rosemary, oregano and marjoram - may be crucial for fighting off diabetes, as these spices could inhibit two enzymes that lead to the development of the condition.
As you're prepping your next diabetic-friendly meal to share at the retirement community, be sure to douse your dishes in your favorite spices.
Rosemary oven-roasted potatoes
This side dish is best paired with an oven-baked or grill-fired chicken breast, as the savory flavors from this meat complement the spices well. Don't be afraid to add your own spin to the potatoes, as more spices only accentuate the flavors.
5 large potatoes, peeled
2 Tbsp. olive oil
1 clove garlic, minced
4 sprigs fresh rosemary
Preheat the oven to 350 degrees and get an oven tray ready. After peeling the potatoes, cut them into small pieces and place them in a large pot filled with water. Bring the potatoes to a boil, then allow them to sit in the boiling water for just five minutes. Remove the vegetables and drain the water. Put the potatoes in a gallon-sized plastic bag, then add olive oil, garlic and rosemary that has been separated from its stem. Close the bag and use your hands to mix the ingredients, ensuring the potatoes are well-covered by the mixture. Open the bag and place its contents on the oven tray, then allow the potatoes to bake for 45 to 60 minutes, or until they are soft when poked with a fork.
Pizza is a favorite dish among many, but consider a healthier spin when treating a group of friends.
1 whole wheat flatbread
2 cups low-fat mozzarella cheese
1 Tbsp. oregano
1 tsp. garlic salt
Fresh basil leaves
1/2 cup sliced tomato
Salt and pepper to taste
Preheat the oven to 350 degrees. Place the flatbread on an oven pan and, using a small brush, coat the area with a light layer of olive oil. Sprinkle oregano, garlic salt, and salt and pepper over the olive oil, then top with mozzarella, tomato and basil. Put the flatbread in the oven for about 15 to 20 minutes, or until cheese is slightly golden.
Benefits of parsley as food…
The medicinal benefits of parsley can be partially attributed to it's nutrient content.
Parsley is really high in nutrients, notably Vitamin K, Vitamin C and Vitamin A. It is especially high in Vitamin K, which is strongly tied to heart health and healthy bones.
Parsley has minerals galore including a good supply of iron. It’s high in folic acid, which helps relive stress by strengthening the nervous system. Parsley is well known for strengthening the functioning of the kidneys.
-Robin Rose Bennett
Plant Healer Magazine Volume II Issue IV
If you want to get the most medicinal benefits of parsley as food, forget simply eating a small sprig once in awhile. Instead, eat large amounts of fresh parsley in salads and sauces.
Herbs and spices have been used for thousands of years to add flavor to food ingredients, for beauty and health products, and for their exceptional health properties. One of the fantastic ways that herbs and spices have seeped into our everyday lives is through herbal tea blends.
There must be more than a thousand different combinations of herbal tea blends that are available. With all the various herbs for making tea, all you have to do is choose the one that most appeals to your senses. Mixing different combinations of herbs and spice can be as scientific as creating the perfect wine.
Tea making is more than just throwing a tea bag in a hot cup of water. It begins with the type of herb or spice that may serve as a cold remedy, induce sleepiness or provide a stomach aid. Different terms are used for describing herbal teas, like tisane, a French term for herbal-flavored tea infusion. Whatever term you use, the end result is all that matters.
In the summertime, we just love sipping on freshly brewed ice tea made with dried apple and cinnamon; it is the perfect way to stay feeling refreshed throughout the day. Some other basic herbs or spices used for making remedy teas at home are chamomile and sage, which can be sipped before bedtime to induce relaxation. If you have an upset stomach, use a tablespoon of dried licorice root per pot of water; and on a cool, sweet note, use mint. The coolness of any mint leaves blends well with any other herb, and it is also an achy stomach soother, plus it is so refreshing.
Another herb that has been used for millennia is the much sought after rosebud. Some have claimed that rosebud tea offers a wide range of health benefits, from increasing blood circulation and improving digestion to calming the nerves. Orange blossom tea is equally good for home-made tea blends; you have the sweetness and tartness of the orange and it tastes great. We love to add a few cinnamon quills to the pot to add a hint of spicy sweetness.
The all-purpose ginger is another herb or spice (depending on the application) that is extremely popular as a tea. We suggest using dried ginger as it is easier to digest and brew. Simple ginger tea is great for dealing with sore throats and colds, and, it is loaded with anti-oxidants.
Tulsi, also referred to as holy basil, is another all-purpose herb for making one of the most exceptionally healthy tea beverages. Tulsi is much revered in India as a remedy for everything from the common cold to diabetes. It also helps reduce stress and restore balance to the body. All you need are 2 teaspoons per pot of hot water to feel healthy.
Tea terms are relatively subjective to your own preference. But if you need a guideline, then follow this simple step: Use at least one teaspoon of dried herbs per cup of water and adjust to taste. The term “part” refers to whatever measurement you are using — for example, a handful, a cup, a tablespoon — and the same applies to the number of herbs or spices used. After you have made your freshly brewed tea, you should store the unused portion in the fridge to keep it fresh before you heat it up, or sip it cold.
Enjoy ice cold home-made tea at a summer gathering with family and friends. Sipping tea can be a quiet ritual, where you make the time or create the space in your busy day to bask in a relaxing moment.
Herbs can lend a refreshing taste to mocktails as well as fresh fruit juices
Mint: Mint leaves have a pungent but pleasant menthol flavour, with a sweetish aftertaste. Mint goes well with most fruits, so add this to your guava, peach, apple and sweet lime or pomegranate juice. Always serve chilled.
Basil: Fresh green and aromatic basil also offers several benefits. For one, it is an anti-oxidant. It also helps with respiratory problems and indigestion. To use it, simply tear a few basil leaves and add them to your juice. A great morning pick-me-up is chilled orange or watermelon juice with some cinnamon and basil leaves.
Lavender: You may not know this, but the herb lavender has a sweet floral aroma and pairs well with mint. The leaves can be used with strawberries, peaches and lemonade gets a nice burst of flavour when you add a few sprigs of fresh lavender to a glass.
Lemongrass: This one can be bought at any local market. Aromatic lemongrass not only adds flavour to a soup or hot tea but it's a nice addition to a fresh orange or pear juice. Remember, when you buy lemongrass, ensure its base is intact.
Kaffir lime leaves: Tangy kaffir lime leaves can be used to liven up any citrus juice. Just add the leaves on their own or them into smaller pieces.
When it’s corn season I am always asked about flavored butters and how to make them. Herb butter, also called compound butter, is easy to make: Just mix fresh herbs with softened butter. There are plenty of variations and uses.
A little pat of flavored butter puts a serious flavor twist on corn, makes steaks taste richer and is superb on a juicy burger. It also does wonders as a spread for grilled bread or tossed with some fresh-off-the-grill vegetables. And a little goes a long way.
To make a compound butter, start with softened unsalted butter (you can use salted butter if that’s all you have).
Place 1 stick (½ cup) softened butter in a mixing bowl and mash with a fork. If using fresh herbs, rinse and thoroughly pat them dry. Mix in chopped herbs and/or seasonings. Generally, 1½ to 2 tablespoons of fresh chopped herbs is plenty. Scrape the mixture onto plastic wrap and shape the butter into a log. Refrigerate until well chilled and use as desired.
If, however, the butter isn’t softened enough, try this method: Take it out of its wrapper and place it on a piece of plastic wrap. Place another piece of plastic wrap on top and roll over it with a rolling pin. Sprinkle with fresh herbs, fold butter over herbs and roll again.
Compound butters keep about a week in the refrigerator. For longer storage, place the wrapped log in a freezer bag and freeze for up to one month. You also can freeze just until firm and cut into slices, then freeze the individual slices. That way, you can take out only what you need.
Here are some good combinations from the Free Press Test Kitchen. All use 1 stick (½ cup) of softened butter.
■Tarragon butter: Mix butter with 3 teaspoons dried tarragon or 5 teaspoons minced fresh tarragon, 2 teaspoons minced fresh curly parsley, 2 teaspoons granulated garlic and ½ teaspoon salt. Use with beef, fish, poultry and vegetables.
Basil butter: Mix butter with 2 tablespoons chopped fresh basil, 1 tablespoon chopped chives, pinches of salt and black pepper. Use as a spread for bruschetta or on grilled zucchini, fish or chicken.
Sun-dried tomato butter: Mix butter with 4 chopped large sun-dried tomatoes, salt and pepper. Great on grilled fish or chicken or as a topping for turkey burgers.
The vacation house we recently inhabited had a pot of fresh herbs outside the kitchen door, where my daughter liked to sit, blow bubbles and play in the grass. One day, she started ripping the leaves off the basil and parsley and heartily eating them. I know I should have rushed to stop her since they were not our pots, but I was secretly delighted. I gain such satisfaction from seeing any of my children eat any green leafy vegetable, even if those vegetables are not technically ours to eat.
Ounce per ounce, there is as much nutrition, or more, in raw parsley as there is in lettuce, so her unconscious back-door snacking was a win-win. In fact, parsley has 33 times the amount of vitamin C, 16 times the amount of vitamin K, six times the amount of iron and four times the amount of calcium as lettuce.
Summer is all about fun get togethers with friends and family. I don’t know about you but when I have company over for a casual gathering I want to keep things as simple as possible. I don’t want to make fancy food or have to run in and out of the kitchen. My preference is for finger food that is eye catching and has a lot of flavor in each bite. In my opinion, there is no better party appetizer than crostini.
This mushroom duxelle crostini is impressive and flavorful but so easy. If you want to make it in advance of a gathering, all you need to do is prepare the components separately and then build the crostini at the last second. Toast the baguette, chop the parsley, shave the gruyere and have them neatly lined up and ready to go. The mushroom duxelle mixture can be prepared up to three days in advance. There truly is no better party appetizer. Enjoy!
Mushroom Duxelle Crostini
Yield: 20-30 crostini
1 French baguette, sliced on the bias
extra virgin olive oil
3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
1/2 teaspoon kosher salt
1 cup shallots (approximately 3 medium shallots), chopped
1 clove garlic, minced
2 tablespoons port wine
2 tablespoons lemon juice
gruyere cheese, shaved
fresh parsley, coarsely chopped
Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.
One of the most common excuses for not eating healthy is the cost. And while stocking up on fresh produce and whole foods is an investment, it’s often the amount that’s wasted that causes the problem.
Luckily, there are some tried-and-true-tips to keep healthy ingredients fresher, longer.
Here’s some a tip from everydayhealth.com:
Problem: Slimy Mushrooms
Solution: Keep mushrooms in a paper bag, not plastic.
Mushrooms are a delicious, hearty ingredient to use in everything from a chopped salad to a morning omelet to a stir-fry, but nothing is more unappetizing than reaching in for the vegetable and pulling out a slimy, mushy mess. To keep mushrooms meaty and fresh for as long as possible, it’s all about how you store them in your kitchen. When we get veggies home, it’s a habit to reach for plastic bags, but for mushrooms, paper should be your go-to. Plastic traps in moisture that causes mushrooms to mildew; opting for paper allows the vegetable to breathe and for moisture to escape, slowing the rate at which they begin to decay.
Welcome to July’s Cooking with Herbs Recipe Round-Up, and what an amazing variety of entries we had once again, with thanks to all of you who linked up! The suggested theme was BASIL, but as regular readers know, I accept ALL recipes that have herbs in them, although there were some wonderful recipes using basil, which is always nice to see as it is a real summer herb I think. So, sit back and prepare to be dazzled by this month’s amazing recipes!
It's the end of July which tells you that most of my produce is ready in my garden.
This week we have been enjoying beets.
You either love them or hate dislike them.
Here are some scrumptious ways to eat fresh and colorful beets.
Raw ~ Slice them up and serve them with a sprinkle of chile and lemon.
Soups ~ Make a traditional Ukrainian Borscht.
Roasted ~ This is my all time favorite. They are tender and juicy.
In a Salad ~ Today beets are making a statement in many salads.
Pickled ~ Pickled beets have been around forever. Enjoy the tangy vinegar taste.
Desserts ~ yes, you can even enjoy a velvety beet cake.