Herbs are so much more important to life than just flavoring food. So many health benefits can be attributed to herbs. “The Healing Herbs Cookbook” shows ya the medicinal value of many herbs as well as yummy recipes to cook with em. I received a copy of the cookbook for review. This is one of my favorite cookbooks. I love food prepared with fresh herbs because of it’s amazing flavor and I enjoy the fact that it’s good for ya too. “The Healing Herbs Cookbook” tells you how each herb benefits your body, which parts to use and hints on how to grow them. The book also tells you about cautions if you ingest to much of any medicinal herb. It’s like what happens if ya take to many vitamins. I love the variety of recipe styles included in this cookbook. You will find starters, soups, salads, main dishes, deserts etc…
Check out These Great Recipes Included in the Book:
3 tbsp olive oil 45 mL
1 cup chopped onions 250 mL
1 3/4 cups sliced leeks, white and tender 425 mL
3 cloves garlic, minced 3
1/2 cup chopped celery stalk 125 mL
1/2 cup chopped green pepper 125 mL
1/2 cup chopped red bell pepper 125 mL
1 can (28 oz [796 mL]) tomatoes 1
1 cup chopped okra 250 mL
1 cup stock 250 mL
1 bay leaf 1
3 tbsp chopped fresh thyme 45 mL
1 cup arame or hijiki 250 mL
1/2 cup shredded fresh basil 125 mL
1. In a large saucepan, heat oil over medium heat. Add onions and cook for 5 minutes or until soft. Add leeks and garlic; cook for 3 minutes. Add celery, green pepper and red pepper; cook another 5 minutes.
2. Stir in tomatoes, okra, stock, bay leaf, thyme and arame. If desired, season to taste with salt. Simmer, covered and stirring occassionally, for 35 minutes or until
vegetables are tender. Stir in basil. Serve hot.
The arame lends a taste of the sea to this dish. You can also add
1 lb (500 g) fresh shrimp or scallops in step 3 and simmer for 5 to 10 minutes. For a Louisiana style gumbo, add 1 tbsp
(15 mL) Old Bay seasoning or 2 tsp (10 mL) cayenne pepper and a couple of drops of a hot sauce such as Tabasco.
4 cups water 1 L
2 cups fresh fiddleheads, washed 500 mL and trimmed
12 oz fettuccine noodles 375 g
2 tbsp olive oil 25 mL
1/2 cup chopped red onions 125 mL
1/2 cup chopped rhubarb 125 mL
2 tbsp soya sauce 25 mL
1 tbsp sesame oil 15 mL
1 tbsp maple syrup 15 mL
2 tbsp fresh thyme leaves 25 mL
1. In a large pot over medium-high heat, bring water to a boil. Add fiddleheads, bring back to a boil and cook for 2 minutes. Remove fiddleheads with a slotted spoon to drain; keep water boiling.
2. Add noodles to boiling fiddlehead water. Cover, reduce heat and simmer for 6 to 10 minutes or until just tender. Drain.
3. Meanwhile, in a large wok or skillet, heat oil over medium heat. Cook onion for 5 minutes or until soft. Stir in rhubarb; cook, stirring, for another 5 minutes. Drizzle soya sauce, sesame oil and maple syrup over onion mixture. Stir in fiddleheads and thyme leaves. Cook, stirring, for 1 minute. Toss with cooked noodles and serve.
In early spring the ostrich fern pushes its tightly wound, round shoots through the mulch along streams and riverbanks. First-time gatherers should go with experienced foragers in order to correctly identify the fiddlehead stalks.
Recipes that reflect the vibrant taste only fresh culinary herbs can give!
Some of the most medicinally potent herbs and spices sit within arm’s reach — on your kitchen spice rack. This book will undoubtedly pique your interest in herbs, both culinary and medicinal.
There’s growing scientific evidence for the medicinal value of herbs and this, in turn, is bringing herbal remedies into mainstream consciousness. The recipes in this book are designed to give you many ways to incorporate wholesome, healthy food and fresh herbs into your everyday meals. Home cooks will discover how fresh herbs not only fill the flavor gap but also provide many healing and holistic benefits. They will learn to prepare food that provides vitality, is seasonal and is indigenous to our environment.
Herbs are more than just medicinal plants — they also happen to be delicious! Here you’ll find 115 vegetarian recipes, ranging from soups and starters to desserts and beverages. All incorporate whole, natural ingredients with a wide variety of healing herbs.
With a list of herbal organizations, mail-order sources, a glossary and an herb-specific recipe index, this is the ideal book for people who want to bring the benefits of healing herbs into the kitchen.
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Ready to buy? Head on over to Robert Rose and get a copy of The Healing Herbs Cookbook or some of their other great books.
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