Medicinal Food Cure

Fire Cider

Fire Cider 1

When my BFF dropped off six perfect little empty bottles, I was inspired to utilize them as carriers for this season’s remedy gift for friends, neighbors and clients.  Since I had always wanted to try Fire Cider and had a month to go before the end of the year, I decided to make my first batch. I can now report from my own(…)

Eat Greens, Now.

Eat Greens, Now. 0

Boom! Daylight savings arrives and like clockwork I’m out in the garden with a shovel, turning over our fall cover crop.  Even though we’ve had plenty of overwintering crops in the garden, the disconsolateness of frequent rain and ugly muck became a barrier for entering our backyard plot of late. Today, in our designated sugar(…)

Oil Pulling

Oil Pulling 4

When Delores, my utterly kind and professional dental hygienist, asks during my regular teeth cleaning appointments how often I’ve been flossing my teeth, I cannot lie.  It’s not that I’m incapable of lying, it’s that Delores is my across-the-street neighbor so she is privy to seeing debris stuck between my teeth on a regular basis. (…)

Borgenola Raw Breakfast Recipe

Borgenola Raw Breakfast Recipe 3

Borgenola, that’s the name of my new favorite raw breakfast.  It’s named after my trusted advisor, Danny Borgen, because it was his brainchild, but like all inventions with a good original formula, it evolved. Originally, Danny turned me on to his after workout snack/lunch, which was a combination of flax and pumpkin seeds.  As his(…)

Fermented Kohlrabi 0

Chop. Chop.  Time to harvest and preserve the kohlrabi.  I had a hunch kohlrabi would make a good ferment because as a brassica it is sweet, similar in color, and crunchy like cabbage, but this outer-worldly looking vegetable is even more versatile.  In this ferment, I added Hungarian hot wax peppers to give subtle spice,(…)

Raw Italian Giardiniera Recipe

Raw Italian Giardiniera Recipe 0

Many years ago, we were introduced to Italian Giardiniera when our roommate at the time, Tommy G., would “mule” gallon jars of giardiniera from the Italian section of his hometown Chicago.  Even though this particular giardiniera was cooked and pasteurized, and used cottonseed oil as the main oil, we still loved it every time Tommy(…)

Shio-Koji

Shio-Koji 0

If you are looking to add more fermented foods into your diet this summer, try making shio-koji(salt koji).  It’s uber-easy and extra tasty. Koji, rice inoculated with the Aspergillus oryzae spores, is commonly used in making traditional Japanese fermented foods like miso, sake and soy sauce, but it is also used to make this salt(…)

A Shot of Nettles

A Shot of Nettles 1

It’s that time of year.  Yep, time to get off coffee.  A half a cup a day was fine, desirable even, during the cold winter months but now that the days are lengthening and warming, the uprising Qi in the earth and in my own body, wants to burst out.  Sorta, but, not really.  I(…)

Egg On My Face

Egg On My Face 4

Although my client, Rhama, and I both agree that the secret to clear skin is good nutrition, especially raw fruits and vegetables, we, like women of all ages, are always on the hunt for an anti-aging facial treatment. Here is a recording of Rhama, who at 94 years old still has lovely, smooth skin. She(…)

Nukazuke (Rice Bran) Pickle Recipe

Nukazuke (Rice Bran) Pickle Recipe 3

There are some foods that are just too damn exciting, and not just to the palate.  Nukazuke, rice bran pickles, fall into the “I wish I would have done this sooner” category.  Not only are they crisp, their flavor is subtle, but with a complexity unique to each vegetable’s qualities. And, just as significant, the(…)