Description
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The Herbal Medicine Cookbook is the definitive kitchen reference to transform everyday meals into natural remedies.
Your kitchen is the heart of a holistic life. The Herbal Medicine Cookbook infuses everyday cooking with the healing power of everyday herbs to nourish your body with healthy, homemade meals.
From Elderberry Hot Toddy Elixir to Sunday Roast with Chimichurri Sauce, this cookbook offers step-by-step guidance to transition from traditional to medicinal cooking. With 75 restorative recipes that use only commonly found herbs―plus over 30 herb profiles on taste and usage―The Herbal Medicine Cookbook is your kitchen reference to revitalize your life through herbal healing.
The Herbal Medicine Cookbook includes:
- Medicinal cooking 101 that covers diverse tastes and everything you’ll need to start cooking.
- 75 recipes for breakfast, soups and salads, main dishes, snacks and sides, condiments, beverages, and sweet treats.
- 30+ herb profiles for quick reference on taste, herbal complements, preparation, and healing properties.
Food is medicine. Make cooking a cure with health restoring herbal recipes from The Herbal Medicine Cookbook.
From the Publisher
SAMPLE RECIPE: Mediterranean Farro Salad with Asparagus and Mint
SERVES 4 | PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES
INSTRUCTIONS:
1. Fill a medium saucepan with water and bring to a low boil. Add the peas, edamame, and asparagus, and cook for 2 minutes.
2. Using a slotted spoon, remove the vegetables from the boiling water, and place in a serving bowl.
3. Add the farro to the boiling water and cook for 15 to 20 minutes. Drain well in a colander.
4. Place the warm farro in the bowl with the vegetables.
5. In a small bowl, mix the olive oil, lemon juice, zest, and mint together. Add the dressing to the salad and toss to combine.
6. Season with salt and pepper, and garnish with the cheese and pistachios.
7. Serve warm or chilled.
INGREDIENT TIP: Farro is an ancient, minimally processed, and nutritious whole grain that contains 7 grams of protein per serving. Although not gluten-free, farro has significantly less gluten than wheat. This fiber-rich whole grain has a nice chewy texture and nutty taste. It is now easy to find in the rice section of most grocery stores.
INGREDIENTS:
1 cup frozen peas
1 cup frozen edamame
1 (8-ounce) bunch asparagus, tough ends removed, cut at an angle into 2-inch pieces
1 cup uncooked pearled farro
8 to 12 shaved slices Pecorino Romano cheese
1 handful fresh mint, cut into ribbons
1/4 cup shelled pistachios
Olive oil, salt, pepper, and lemon juice (to taste)
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