Recipe: Healing Bone Broth
There are many variations for making bone broth and I share more about other delicious and time saving methods with participants in my classes and programs. In the recipe below, I share a simple version that you can make with either a whole organic chicken, or leftover bones from past chicken...
Recipe: Lacto-Fermented Cranberry Chutney
A probiotic twist on a holiday favorite!
Ingredients:
- 3 cups of organic cranberries (fresh or frozen)
- 1/2 cup of nuts (pecans were suggested and I’ve used hazelnuts or other nuts in place and it has always been tasty)
- 1/2 cup of rapadura suagar or sucanat sugar
- 2 teaspoons of sea salt
- 1/2 cup of whey (or fruit ferment, such as water kefir)
- 1/2 cup of prune juice or other juice (I use fresh pressed apple juice or extra apple ferment)
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves (I prefer powdered, but you can use whole or a little of each)
- finely grated rind from one orange and one lemon (optional, but super nice if it's zested with a microplane)
- juice from 1 orange
- juice from 1 lemon
- 1/2 cup of raisins
Directions:
Pulse all, except raisins, in food processor. Stir in raisins. Ferment at room temperature for 48 hours or longer (to taste), then refrigerate. Super simple!
Extra Tips:
The chutney is ready to be refridgerated when your tongue can only detect a trace...
Recipe: Kale & Nori Salad
This delicious Kale Salad is at the center of this beautiful plate from the Women Acupuncturists dinner I recently attended.
Kale is a nutrient-packed veggie that I encourage folks to eat -- as long as you cook it first! Cooking your kale not only makes the nutrients more available for use by your body, it also eliminates compounds in the kale that can actually work against your body's optimal well-being. But "cooked" doesn't have to mean "hot." This kale salad recipe features chilled cooked kale marinated in an Asian-inspired dressing for a refreshing cool salad for the hot afternoons and evenings of our "Indian summer" days.
Ingredients:
- 2T white sesame seeds
- ½oz dried nori or other thick, firm seaweed, cut into ¼in strips
- 4c boiling water
- 1 bunch kale, center veins removed, torn into salad-sized pieces
- 1 small red bell pepper, cut into 1in slivers
- 2-3T toasted sesame oil
- 2T liquid aminos or tamari
- 1 clove garlic, pressed
- 1 1in piece fresh ginger, peeled and grated ...
Recipe: Easy Baked Pears
As you can see, even the most discriminating of taste-testers enjoy this dessert, which can be made with no added sugar whatsoever, but will still satisfy that sweet tooth. Start with the basic recipe, and then get creative with the optional additions discussed below, or your own inspirations. Enjoy the bounty of fall!
Ingredients
- Pears (as few or as many as you like; this dish is so simple, it's still worth it to make for yourself when you're dining alone)
- Butter (organic, grass fed is best; you can also substitute ghee or coconut oil)
- Cinnamon (and/or other complimentary spices like nutmeg, cardamom, ginger, etc.)
...
Recipe: Crispy Rosemary Walnuts
This recipe is slightly adapted by Summer Waters, L.Ac., NTP, CGP, from page 516 of “Nourishing Traditions” cookbook – contact Summer for additional information on getting your own copy of this valuable cook and health book.
Makes 2 cups
Ingredients:
2 cups crispy walnuts, preferably organic (see “Nourishing Traditions” for instructions on how to make crispy nuts, and why it’s important to)
2 Tablespoons butter or ghee (organic, preferably from pastured animals)
2 Tablespoons dried organic rosemary
1 teaspoon sea salt (unprocessed is best)
½ teaspoon cayenne pepper (if tolerated, or other spice or herb if preferred)
Instructions:
Melt butter or ghee with rosemary, sea salt, and cayenne pepper. Toss with walnuts, spread on cookie sheet and bake at 350 degrees for 10 minutes. Let cool, then store in an airtight container in the refrigerator. These delicious nuts make an outstanding snack, addition to meals, and/or...
