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Category: Dinner

Coconut Mung Bean Soup

December 6, 2016

This is a soup I discovered in a cookbook about 10 years ago when I was searching for delicious foods that would be healing to my system. The combination of flavors remind me of Thai and Indian cooking, blending the spice and heat of fresh ginger and curry with the cooling sweetness of coconut and cilantro, … More Coconut Mung Bean Soup

Red Lentil & Carrot Dal with Raw Beet Raita

June 9, 2016

I love Indian food for all it’s complexity and possibility. I once had a 10 year visa to India, and planned to spend time in the colorful wildness wandering. . . I grew up visiting Devon Avenue in Chicago, a street lined with vendors and Indian restaurants; a street that knows no traffic rules and … More Red Lentil & Carrot Dal with Raw Beet Raita

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Gathering the Sun . Calendula flowers are one of my favorites for infusing oils, adding to broths and making sun teas. Every summer and fall, we grow and harvest calendula to store for the winter in various ways. . I love to have big orange glowing bottles of sunshine oil to use on our skin or make salves with when the winter darkness settles in. They seem to harness the light they open to and share it freely in their blooms. . Calendula is an amazingly resilient flower that grow almost everywhere, through cold and heat and hungry bugs; it seems to push through it all and if you have any space in your windowsill or garden, I highly recommend giving it a try! . Calendula is an amazing medicine for the skin, liver and many other bodily systems, as well as shining light on long, dark days.

Nettle Roll-Out Cookies w/Maple Icing . I was thinking about the cookies I had as a kid that were a little chewy and soft on the inside and had a layer of icing that sort of became a glaze on top. . These came from leftover dough that I had from the ice cream sandwiches and an ongoing desire to eat all the comforting foods I can come up with right now. . These cookies are grain, dairy, egg & refined-sugar free🌿

Morning Rainbow Harvest... . Cornflowers, Calendula, Violas and Nepitella to cook with, dry, and use in oils & teas. . Nepitella, the green herb in the basket, is native to Italy/Sicily, growing wild there in the hills. It is a delicious remedy for everything from chest colds to indigestion. It tastes a little like a perfect combination of basil, mint & oregano and will be something I use for medicines, but also hopefully with porcini mushrooms if it’s a good season this year! In Tuscany it’s said you can’t eat Porcini mushrooms without nepitella, so I’m hoping to test it out this summer. . We have two dehydrators that run from now until late fall as we preserve the harvests that come. We have a very short season here in Colorado, so preserving foraged and grown foods is an essential part of the rhythm of our life.

Gathering the Sun . Calendula flowers are one of my favorites for infusing oils, adding to broths and making sun teas. Every summer and fall, we grow and harvest calendula to store for the winter in various ways. . I love to have big orange glowing bottles of sunshine oil to use on our skin or make salves with when the winter darkness settles in. They seem to harness the light they open to and share it freely in their blooms. . Calendula is an amazingly resilient flower that grow almost everywhere, through cold and heat and hungry bugs; it seems to push through it all and if you have any space in your windowsill or garden, I highly recommend giving it a try! . Calendula is an amazing medicine for the skin, liver and many other bodily systems, as well as shining light on long, dark days.

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