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Tag: Soups

Seasonal Ramen w/Miso Squash Broth

December 21, 2017

Happy Winter Solstice, return of the Light, the Sun, and a call to remember the hope we can find in the darkest night, which feels infinitely important in these dark days. This soup is a celebration of light in the form of food. I believe in the power of color and intention that goes into … More Seasonal Ramen w/Miso Squash Broth

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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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Black Ramen with Nettle Miso Broth

May 25, 2016

Spring is the time when everything is shockingly beautiful where we live. It’s shocking because we spend months kicking up the dust and gazing out to a very sienna landscape, punctuated by moments of sagebrush. But daaaaamn, Spring, you do it right over here. It helps that we live on a farm not far from … More Black Ramen with Nettle Miso Broth

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Brewing up a pot of Forest Wassail on this final full moon of the year with wild hawthorn berries & infused brandy, spruce, juniper berries, roasted apples & raw cider, winter fruits, & spices. . Wassail is a drink that has origins in pre-Christian Ireland & England & across the British Isles, brewed to honor the fruit trees and ward off any evil that would prevent a good harvest in the coming year. . In Norse origins, it would have been “ves heil” and in English “was hál”, meaning “good health” or “good fortune”—eventually it evolved into people singing or calling out to one another drinking from Wassail bowls, celebrating the year and what they hoped was an abundant future. . . . . Stirring in dreams for the growth & harvest of this coming year and honoring the plants and trees that have fed us in all ways as we head into our 3rd season tending the land here in Colorado.
Wild Salt Blend: Irish Seaweed, Spruce, Basil Sea Salt & Nettle Seed...continuing love affair with all things of the Sea🌿
Chocolate Rainbow Corn & Almond Flour Donuts w/Honey Spruce Syrup, Nettle Seeds, Wild Roses, & ground spruce/cinnamon. . Gluten, Refined Sugar & Dairy-Free🌲 . I collected spruce tips this spring and made a honey syrup with them-they are high in vitamin C and have a delicious citrus flavor—I wanted a glazed donut so soaked them on both sides and sprinkled generously. The others are topped with maple butter. . It’s possible to use spruce you gather now or even pine. This morning I gathered some fresh spruce and blended it to top the donuts off with cinnamon and flower petals from this season.
Brewing up a pot of Forest Wassail on this final full moon of the year with wild hawthorn berries & infused brandy, spruce, juniper berries, roasted apples & raw cider, winter fruits, & spices. . Wassail is a drink that has origins in pre-Christian Ireland & England & across the British Isles, brewed to honor the fruit trees and ward off any evil that would prevent a good harvest in the coming year. . In Norse origins, it would have been “ves heil” and in English “was hál”, meaning “good health” or “good fortune”—eventually it evolved into people singing or calling out to one another drinking from Wassail bowls, celebrating the year and what they hoped was an abundant future. . . . . Stirring in dreams for the growth & harvest of this coming year and honoring the plants and trees that have fed us in all ways as we head into our 3rd season tending the land here in Colorado.
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