Hip and Trending Holistic Medicine

I like to use edible flowers – both fresh and dried – in my cooking. The fragrance, the color, the range of petal shapes – it all makes them irresistible to me. Spring and summer are when I encounter the widest range of blossoms, and because I get a lot of questions related to sourcing and using edible flowers, I thought I’d write up a few of the things I do to ensure I have a supply throughout the year. I’ve included a number of the things I’ve learned down below, in the section that normally hosts the recipe. One of my favorite things to do, with certain flowers, is simply dry the petals. These organic rose petals are about halfway through the process of drying (instructions below). They lose an incredible amount of volume as they dry, so even if you feel as if you’re starting with more petals than you could possibly use, keep in mind you’ll end up with far less than when you started. Also, please keep in mind, not all parts of the flower are edible, and some varietals should be ...

I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch, and made my way home. I ended up using a couple in a favorite nothing-to-it sautéed zucchini recipe. It’s pictured here served over a simple plate of spaghetti.  The sautéed zucchini? It’s a single-skillet kind of thing. Coins of zucchini are browned in a pan, but what makes it special is the toasted golden slivers of garlic combined with lots of fresh dill. Throw in a sprinkling of almonds for crunch, and you’re all good. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else… Variations I often cook up a pan of the zucchini like this, and then use it to top off a frittata. Or toss it with a platter of pasta. Over farro with some harissa-spiked vinaigrette? Not bad. Baked as a hand-pie in a simple pastry with a smudge...

Here is a beautiful and hearty salad for summer parties and family gatherings. It's colorful, packed with flavor and has a nice chewiness to it. from Green Kitchen Stories http://bit.ly/2Y0kV9b Green Kitchen Stories June 17, 2019 at 05:44AM

If you ask me, a great coleslaw recipe is created with good knife skills and a short list of easy-to-find ingredients. Equal importance being placed on both ingredients and the cut of the cabbage. When cabbage is cut into ribbons that are too wide, the slaw ends up awkward, heavy, and daunting on the fork. If the pieces are too long, cheeks get dirtied with dressing-soaked cabbage sticks – awkward and messy. I like to shred my cabbage into ribbons that are thin as can be, half a pencil width at most. The cabbage becomes feather light and yet each bite maintains the perfect amount of coleslaw crunch. Inspiration for this Coleslaw When Wayne and I visited Mexico City I discovered a simple snack that quickly became a favorite – salt-kissed peanuts that tasted as if they had been misted with lime. I made this coleslaw the other night with those flavors in mind. It builds on the peanut salad I included in Super Natural Cooking and is a tasty (and colorful) alternative to more typical, m...