FREE NATIONAL SHIPPING ON ORDERS OVER $75

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

1 cup Green Pepper, cut to any desired size

Add tomatoes & fresh herbs but just heat, not cook:

2 cups Tomatoes, chopped

1/4 cup fresh Oregano leaves whole, no stems

1/4 cup fresh Thyme leaves, no stems

Add:

4 cups Millet, already cooked in herb broth

1 cup Adzuki beans, already cooked in herb broth (or substitute with cooked chicken or white fish pieces)

Serve warm or room temperature.

Also in Recipe

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

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

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