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SUMMER MILLET – Italian Flavor

April 13, 2020

In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size

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SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice

April 13, 2020

8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain

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DONG QUAI DAHL (Indian style lentil soup) with QUINOA

April 13, 2020

Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low

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WINTER HERBAL SOUP – HERBS DE PROVENCE FLAVOR Tomato based with Barley and Black Beans

April 13, 2020

8 cups water or vegetable or grain or meat stock 16 cloves Garlic, peeled, whole 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 2 Bay Leaves whole 1/2 oz Rehmannia Root (Shou Di Huang) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily

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MANDARIN WALNUTS

April 13, 2020

1 ½ cups raw Walnut halves 1 Tablespoon + 1 ½ teaspoons Sugar 1½ teaspoons Sunflower Oil or Walnut Oil (any vegetable oil without a strong taste of its own is fine to use) ¼ teaspoon Mandarin (Red) Essential Oil (50 drops if using a rubber bulb-type eye dropper) tiny pinch of Sea Salt

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ROASTED BEETS

April 13, 2020

Sweet, Sour & a little hot! 2 cups cooked* Beets cut, sliced to any desired size (~2-3 medium beets) ¼ cup Onion finely chopped 2 teaspoons Cheryl’s Herbs Vinegar Extract Combination** 2 teaspoons Agave Nectar or Honey ¼ to ½ teaspoon Sea Salt Instructions: Mix all ingredients together in bowl. *To roast beets, remove tops

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AUTUMN HERBAL SOUP – LEMONY DILL FLAVOR with White Fish and Rice

April 13, 2020

8 cups water or vegetable or grain or meat stock 8 – 16 cloves Garlic, peeled, whole 1 inch fresh Ginger, peeled and roughly chopped 1½ teaspoons Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) 1/4 oz Astragalus Root (comes either in little pieces or long slices which easily can

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AUTUMN HERBAL SOUP – ASIAN FLAVOR

April 13, 2020

16 cups water or vegetable or grain or meat stock 16 – 32 cloves Garlic, peeled, whole 2 inches fresh Ginger, peeled and roughly chopped 1 Tablespoon Black Peppercorn whole (or use Long Pepper, a Chinese herb called Bi Ba) ½ oz Astragalus Root (comes either in little pieces or long slices which easily can

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Cardamon Pears

April 10, 2020

2 large or 3 medium size pears, unpeeled, cored, sliced or cubed as desired ¼ cup water 1 teaspoon butter or oil of your choice ½ teaspoon Cardamon powder pinch of sea salt Melt butter in pan first, add pear pieces, water, Cardamon and salt. Stir to mix and cook on low heat until desired

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Astragalus & Codonopsis Soup For Late Summer

April 10, 2020

14 cups water or vegetable or meat stock 28 cloves garlic, peeled and roughly chopped 1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers) 1 oz Codonopsis Root Place all of the above in large pot and simmer covered for 2 hours.

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SPRING KICHAREE with Burdock, Nettle & Vegetables

April 10, 2020

Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process. 2 cups Onion, chopped small 8 cloves Garlic, fresh, minced 3 Tablespoons Sesame Oil 1 Tablespoon + 1 1/2 teaspoons Turmeric powder 1 Tablespoon Garam Masala* powder 1 Tablespoon Holy Basil 2 Bay

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Late Summer Herbal Soup – Asian Flavor

April 10, 2020

14 cups water or vegetable or meat stock 28 cloves garlic, peeled and roughly chopped 1 oz Astragalus Root (comes either in little pieces or long slices which easily can be broken up with your fingers) 1 oz Codonopsis Root Place all of the above in large pot and simmer covered for 2 hours. Recipe

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