Saturday, July 31

Herbal Recipes

Recipe: Chickpeas, plenty of spices, and herb oil go into this vegetarian tagine
Herbal Recipes

Recipe: Chickpeas, plenty of spices, and herb oil go into this vegetarian tagine

Tagines are hearty North African stews named for the earthenware pots with cone-shaped lids that they're traditionally cooked in. The food is seasoned with a warming combination of both sweet and savory spices, and though dishes often contain lamb or chicken, the strong spice base lends itself to vegetarian adaptations. In this tagine, bolster canned chickpeas with cumin, cinnamon, saffron, cayenne, olives, dates, and lemon. If saffron is unavailable or outside your budget, simply leave it out. The list of ingredients looks long, but you add most of them to the pot at once, so the tagine isn't labor intensive. To crack fresh coriander, slip the seeds into a zipper bag and pound lightly with a rolling pin. While the stew simmers, stir a zippy herb oil to spoon on top. Add couscous or flatbr...
Evergreen Forest Bath Salts Recipe with Juniper and Pine
Herbal Recipes

Evergreen Forest Bath Salts Recipe with Juniper and Pine

As we head into the new year, winter has deeply enveloped many parts of the country. Most plants and animals are dormant or hibernating, and the people have wrapped themselves in their thickest wools. (The lucky ones are reading herbals by the fire while sipping spiced cider!) This time of year calls for an extra special treat to lift our moods and gently push us outdoors for fresh air and exercise. With that in mind, we’ve officially released our FREE Winter eBook as a New Years’ gift! This 54-page download includes this Evergreen Forest Bath Salts recipe along with lifestyle tips for winter wellness, in-depth monographs for our six go-to winter herbs, and 10 wonderfully wintery herbal recipes. Keep reading at The Herbal Academy.
3 Health drink recipes made from Mulethi to get the goodness of the herb
Herbal Recipes

3 Health drink recipes made from Mulethi to get the goodness of the herb

Mulethi, also known as liquorice, is a popular herb which comes with numerous health benefits. The root of this plant is used to make healthy drinks. So, here are 3 health drink recipes of mulethi for overall well-being. Liquorice or Licorice is a flowering plant of the bean family Fabaceae. The root of this plant provides a sweet and aromatic flavour. This herb has many health benefits for which it is used in traditional medicines. But excessive consumption of this herb may have adverse effects also like high blood pressure, muscle weakness, etc. So, it should be consumed in a limit. Liquorice tea is a popular drink and easy to make. This herb is commonly known as Mulethi in India. So, here are some liquorice or mulethi drink recipes for your health. Get the recipes from Pinkvill...
Herb Stuffing Recipe with Sage and Thyme
Herbal Recipes

Herb Stuffing Recipe with Sage and Thyme

A lot of folks wonder how to make stuffing with sage (Salvia officinalis) and thyme (Thymus vulgaris) in a way that maximizes the herbal properties of these two related plants and enhances the proteins in their main dish. Both sage and thyme belong to the Lamiaceae, or mint family (Ware, 2018), making them complimentary flavors in any late fall meal. Sage contains nutrients, including Vitamins A and K, as well as magnesium, potassium, beta carotene, and phosphate (Ware, 2020). Historically, thyme has been used as a preservative, a repellant, a flavoring agent, and an antiseptic, with possible antibacterial properties (Felman, 2018). Using dried thyme when you make stuffing dishes ensures that the dish will retain the maximum amount of  pungent aromatic flavor (Moncel, 2020). Get the reci...
Lemon Herb Veal Chop
Herbal Recipes

Lemon Herb Veal Chop

Succulent veal chops are pan-fried then finished in the oven for the perfect degree of doneness! A simple lemon herb sauce surrounds each veal chop so that each bite is melt-in-your mouth delicious! This meal is worthy of any special occasion! I’m proud to have partnered with the Ohio Beef Council to bring you this recipe. The first time I ever tried veal was in college. A group of guy friends decided to cook for all their female friends. They set up an elaborate long table in the living room of their house and they spent the entire day cooking. If memory serves me, the guys prepared veal scallopini…and it was delicious! Much better than expected, considering it was cooked by a bunch of college kids! My friends made a very big deal about the whole evening and so now I associate ve...
Why Recipes Call For Bay Leaves Even Though They Have No Taste Or Smell
Herbal Recipes

Why Recipes Call For Bay Leaves Even Though They Have No Taste Or Smell

When seasoning a dish before popping it in the oven, you might not think about the plants the herbs and spices came from. One time you might is when using bay leaves. It’s one thing to sprinkle food with oregano or thyme, but sticking an entire leaf into a pot as it simmers might seem odd. While it is not common to eat them whole, tucking the aromatic leaves into food while cooking is popular. Bay leaves come from an evergreen plant called a bay laurel, which grows in warm climates. Bay leaves have been grown around the world for centuries and used as a seasoning as well as essential oil and in traditional medicine applications for thousands of years. But bay leaves have taken some heat in recent years. In a story entitled “The Vast Bay Leave Conspiracy” at the Awl, writer Kelly C...
Herbal Oxymel Recipe with Sage and Ginger
Herbal Recipes

Herbal Oxymel Recipe with Sage and Ginger

When fall comes, it’s a good idea to start thinking about herbal remedies that will keep you healthy through winter. This herbal oxymel recipe with sage and ginger is easy to make and has many benefits for the immune system. It also happens to be deliciously sweet and sour! Ball® Wide Mouth Pint Jars & Leak-Proof Storage Lids Out of all the Ball® Jars that I have (which is a lot!), I use the Wide Mouth Pint Jars the most frequently, with the Wide Mouth Quart Jars being a close second. Ball® Wide Mouth Pint Jars are the perfect size for small batch herbal infusions like infused oils, tinctures, and honeys. I make a lot of these herbal remedies, so I always make sure to have these jars on hand! Read the recipe here
Gardening: Fresh herbs, flowers provide boost to summer beverages
Gardening, Herbal Recipes

Gardening: Fresh herbs, flowers provide boost to summer beverages

Whether your drink of choice is a mojito, a gin and tonic or a classic iced tea, chances are it could use some zing from your garden. You might be surprised to learn about the range of edible plants that can enhance special drinks. Many are easy to raise, even for beginners; you might already be growing some of them. So-called cocktail gardens, aka bartender's gardens, are dedicated to the concept of "fresh is best" — often mentioned in connection with locally grown food but equally valid for beverages. They are popping up everywhere, from suburban yards to urban containers and small plots at fancy restaurants. Have a chat with your tastebuds to see what you might like in your own cocktail garden. Keep reading at MSN
6 recipes beyond pesto to use up a big bunch of basil
Herbal Recipes

6 recipes beyond pesto to use up a big bunch of basil

When it comes to a big bunch of basil, many turn to trusty pesto to use it up fast. But that’s not all you can — or should — do with it. You can use it as a lettuce in salad, throw it by the handful into rice or let it wilt down like spinach into a pasta dish, instead. You can also try these recipes from our Recipe Finder: Ground Turkey, Asparagus and Basil Stir-Fry, above. A lightning-quick stir-fry gets an aromatic lift from ribbons of basil. Spinach Soup With Dill and Basil. It’s so easy being green when you blend up spinach, dill and basil. Watermelon-Basil Flavored Water. Herbs work wonderfully in drinks — here, basil and watermelon make a great pair. Get more receipes from Washington Post
Return to the wild: The chef bringing foraged food to the table
Herbal Recipes, Wild Herbs

Return to the wild: The chef bringing foraged food to the table

Roushanna Gray grew up on the wild side. As a teenager, Gray would collect mushrooms with her family in Cape Town, South Africa, and after moving to the coast 14 years ago, she fully embraced wild foraging. Gray planted her own tea garden and started experimenting with wild flavors, adding edible flowers and herbs to iced teas and cakes. She became a personal wild food chef, foraging daily for ingredients like veldkool (a wild vegetable similar to asparagus) and mussels down the coast in the summer. "I believe that food that is picked as fresh as possible and as close to your location as possible is the best for you," Gray says, "and if you think about wild foods, they tick all of those boxes." Continue the story at CNN Travel