We have put an herbalist's spin on this decadent vegan white hot chocolate, and intertwined flavors and aromas of a summer garden. Aromatic Holy Basil (Tulsi or Sacred Basil) imparts a sense of calmness and grounding, while delicate rose helps the body and mind to relax, inspiring feelings of love and compassion for oneself and others.View full article →
Carrot and Yam Soup with Citrus and Spices
Adapted From Love Soup, By Anna Thomas - Deb Soule's Favorite Soup Book
1 or 2 large organic yams (1.25 to 2 pounds)
1 large onion
1 pinch of salt
1 pound of organic carrots
½ pound of organic parsnips
¼ pound peeled and sliced organic celeriac root
3 cups of water (or homemade soup stock)
1 tsp sea salt
1 inch stick of cinnamon
½ tsp of coriander seeds (lightly toasted & ground)
¼ tsp of nutmeg
1 pinch of cayenne pepper
1 organic orange rind (grated)
3 TBL of fresh organic lemon juice
1 ice cube of Immune Broth (added to each bowl)
Olive oil to saute with
Preheat oven to 375F. Roast the organic yams. Pierce them a few times with a fork and bake until totally soft - 45 minutes. Allow to cool, and peel. Chop and saute onion in olive oil with a pinch of salt until soft and lightly brown. Slice the organic carrots, parsnips and celeriac root and combine in a soup pot with 3 cups of water (or homemade soup stock), sea salt, stick of cinnamon, ground coriander seeds, nutmeg and pinch of cayenne pepper. Simmer together, covered, until tender - about ½ hour. Add roasted yam and onion, grated orange rind, fresh organic lemon juice, and salt. Add a bit more water if needed. Blend in small batches until totally smooth. Readjust seasonings. When serving hot, place one ice cube of Immune Broth in each person’s bowl, ladle in hot steaming soup. The ice cube will melt and the benefits of the Immune Broth will be imparted to all eaters!
Applesauce Spice Cake
Adapted from Beyond the Moon Cookbook by Ginny Callan
¾ cup (1½ sticks) organic butter, softened
1 cup honey or maple syrup
2 large eggs
2 cups unsweetened applesauce (use homemade if you have it)
1 tsp vanilla extract
1 and ½ cups whole spelt flour
1 and ½ cups white spelt flour
½ cup rolled oats
1 TBL baking soda
1 ½ tsp ground cinnamon
1 tsp freshly ground nutmeg
½ tsp freshly ground cardamom seeds
¼ tsp ground clover
Preheat oven to 350F. Grease and flour two 9 or 10 inch cake pans.
In a medium-size bowl, cream the butter with honey until light and fluffy. Beat in the eggs, applesauce and vanilla. In another bowl, stir together the flours, oats, baking soda and spices.
Beat the dry ingredients into the wet. Pour the batter into prepared pans and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let pans cool for 10 minutes and then turn them out onto cake racks.
Glaze: Heat 1 cup maple syrup, ½ cup organic cream or half and half, and 2 Tbl flour in a saucepan over low heat, whisking until it begins to simmer and thickens slightly, about 5 minutes. Cool the glaze. Pour between cake layers and over the cake once the cake is cool.
Ginger, Pear, and Turmeric Muffins Recipe
The warming and pungent qualities of ginger and turmeric make a perfect pairing for winter muffins. They both support healthy digestion and are known in the Ayurvedic tradition to enkindle agni (digestive fire) and clear toxins from the gut. Most herbalists worldwide agree that supporting good digestion and elimination is necessary for health and quality of life. Both of these delicious herbs support healthy immune function, clear congestion in the head and chest, warm the body when chilled, and stimulate good digestion.
Preheat oven to 375. In a small bowl, mix flax seeds and water and set aside. Combine flour, baking powder, turmeric, spices, and salt. In a larger bowl, whisk oil, maple syrup, and Ginger Glycerite until well combined. Slowly pour flax mixture and milk as you whisk into the liquid mixture. Add grated ginger and ginger candy. Add flour mixture into liquid and mix until combined, taking care to not over-mix. Fold in sliced pears. Fill muffin tins 2/3 full with batter and bake 20-22 minutes. Eat fresh within 2 days or freeze. Enjoy these yummy muffins!