Self Heal for health

I love Self heal as a flower essence, and this simple, easy to find and identify Tonic herb in the mint family has a long history of herbal use in Native, Western and traditional Chinese medicine. Its gentle healing properties and general safety are backed up by current research. 

This YouTube clip by Herbal Jedi gives a great overview on how to identify, harvest and use this mint relative, Prunella vulgaris, (Western native variety: lanceolata)

* antioxidant and adaptogen

* soothes and aids digestion

* stabilizes blood sugar

* skin: cuts, wounds (staunches blood), bruises, inflammation, sunburn

* mouth sores, sore throat

* calms allergy response - use with nettles in spring pesto or tea (with Reishi, skullcap, etc)

* supports lymphatic health

* reduces arteriosclerosis

* liver and kidney support and detoxification

*enhances protein metabolism

* antiviral - biofilm disrupter like elderberry

* immune support in cancer treatment (natural or medical model)

Self heal's flowers are popular with a wide variety of insects, butterflies, skippers, bumble bees, native bees, and their low growth makes them audible for inclusion in an eco lawn that is occasionally mowed.

Anne Shirley Cordial

This weekend a friend posted a photo of her lovely daughter holding a glass of Red Current cordial they just made, and I asked for the recipe! My own daughter has several bushes of both red and white currents, and had recently mentioned she wanted to do something with them...

I picked a couple of cups of currents, and simmered them 10 minutes in 3 cups of water, strained, added 1/3 C plus a Tbsp OG beet sugar, 4 sprigs of lavender and 1/2 tsp vanilla extract. Diluted a bit more and served over ice - it was a big hit!! My 9 year old grandkids liked it so well they helped pick a second batch of currents and lavender! 

Current cordial is popular in Sweden. With a taste similar to lavender lemonade, the addition of lavender gives it a NW twist, and it makes a refreshing drink for a summer afternoon.

*Anne Shirley*

I was reminded of the episode in Anne of Green Gables and a scene in the recent Anne with an E series, "Diana is Invited to Tea With Tragic Results." Anne is allowed to invite her bosom friend Diana Berry for Tea, and her guardian Marilla, headed off to an Aid society meeting, tells Anne she may serve Diana the Raspberry Cordial left over from the church social as a special treat. 

Anne is bubbling when she shares the menu with her friend, especially that their drink "begins with an R and a C and is bright red color. I love bright red drinks, don't you? They taste twice as good as any other color." - Anne of Green Gables, Chapter XVI

Anne presents the bottle to Diana with a tumbler, but doesn't taste the 'cordial' herself, "I don't feel as if I wanted any after all those apples." ... Diana pronounces the cordial, "ever so much nicer than Mrs Lynde's, though she brags of hers so much. It doesn't taste a bit like hers!" And with Anne's urging, goes on to drink several glasses of the bright red elixir.

... The reason it tastes different, of course, is that Anne mistook the bottle of Red Current Wine (also bright red!) for the cordial, and Diana becomes hopelessly drunk - to her mother's fury and Anne's consternation! 

My grandkids love the occasional 'Shirley Temple,' so it seemed 'Anne Shirley' would be a fitting name for this bright red NW lavender and Red Current cordial. 

Blogger Tori Avey has written a lovely post about her own memories of reading Anne of Green Gables (finally!!), her exploration of recipes for non-alcoholic fruit "squashes," and directions for making raspberry cordial.

My mama, born in 1912, read the Anne books as a girl, and passed on her love of them to me. I am always impressed on rereading how well they are written. My 15 year old granddaughter and I recently watched seasons 2 and 3 of Anne With an E - and the "cordial" scene was a delight!

Enjoy this summer treat! 

Happy Hallows!

Changing season, rainy & windy here in Oregon - but not NEARLY the storm that the East Coast has been experiencing (Sandy) ....

This evening friends are gathering for Halloween at Nancy's house. Her street decorates for holidays, & as many as 300 T or Ters come to her door! So she has us over for a little potluck & party.

I'm bringing my Pumpkin Pie Quinoa bake - it's in the oven as I type! Today I used a Cup of quinoa (out of amaranth) 3/4 C pumpkin, 2 C water, the 'usual' other ingredients, plus 1/4 C shredded coconut, 1/4 C carob powder & 1 Tbsp cacao nibs. Mmmm - hope some's left over!

Do you love quinoa? Or is it 'so-so' for you? Here's another blogger's take on ways to spice it up - "Quinoa, like anything else, has to be cooked right to taste right..."

My mama would have been 100 this fall (made it to 93!) & my daddy died 20 years ago last summer - so am thinking of them as we turn the page of the year


Happy Hallows!

Yomogi

I have a new favorite herb - Yomogi, or Japanese mugwort,
学名：Artemisia princeps

A few days ago I bought another Artemisia, Southernwood, from my herbalist friend Kate, & she asked if I might be interested in the Yomogi, which a customer at her other market had brought for her, along with a sheet on its uses. '& I certainly don't need 4 clumps!!' So yesterday she dropped some off (a gift) - & it's lovely! Rounder leaves, sweeter flavor ...

So today I looked up some uses for yomogi - besides the ones Kiyoko listed: 
Fresh YOMOGI juice - 1 Tbsp every morning
(promote health) (high blood pressure)

Yo Mo GI tea 
Yomogi leaf (dry in the shade)
(asthma - hip pain)
& to repel mosquitos, bees, wasps etc - extract elements from Yomogi (Yomogi & Alcohol) 

In the National Geographic 'Blue Zones,' (areas of the world with higher than 'usual' numbers of centaurians) one 104 year old woman in Okinawa said she cooks her rice with a Yomogi leaf or two; so I'd begun doing that, using my Western mugwort (Artemesia vulgaris). The traditional meal blessing is the Confucian-inspired adage "hara hachi bu—eat until your stomach is 80 percent full.” 


Another use of Yomogi - as an ingredient in Kusa mochi, sweet rice desert balls! I found several recipes/methods - from Garden Fairy's rememberance of her 'obaachan's garden, & sending away for Yomogi seed, to the 'old school way,' cooking the sweet rice & adzuki beans from scratch (rather than using mochi 'sweet rice' flour & red bean paste!) ...

To Bunkyo Women's college steaming the mochi then adding the yomogi, & lovely description of gathering: "When the grass and trees in the mountains and fields begin to sprout in the spring, many Japanese people enjoy walking in the mountains and picking wild plants. One of the most famous of these wild plants is yomogi (mugwort)."

& then there's the quick & easy microwave version from 350* oven!

I'm looking forward to getting to know this new plant, ... now, where to put her .... 

 

Pumpkin Pie Quinoa Bake

Last fall I found a great recipe 'just in time' for my son-in law's BD! He & I both LOVE quinoa in any form, and as soon as I made this the first time, I knew it would become a family favorite! Leanne of 'Healthful Pursuit' is a nutritionist in Canada, & has a wonderful blog full of recipes & tips for healthy eating, many GF & vegan!
Her recipe was made for 2, so I expanded it, & also began with boiling water, as I'd learned that trick oven baking rice 35 years ago! So here's my version!

I begin with fresh squash from my farmers, Katie & Casey of Oakhill Organics, & often bake another while I have the quinoa in the oven, as I like to have fresh baked pumkin or squash on hand for smoothies & including in recipes.
Following their suggestion, & just poke the squash with a knife a few times (like a baking potato) & put in a pan with a bit of water in the bottom. After it's baked, I cut & scoop the seeds, which I sprinkle with a bit of salt & perhaps curry powder or pumpkin pie spice, & stick back in that hot (but turned off) oven - or do that later. The seeds make GREAT snacks!

Pumpkin Pie Quinoa bake (my version)
vegan & gluten free, does contain coconut
- heat oven to 350* & lightly oil a quart or larger casserole

1 1/2 C boiling water
1/2 C OG pumpkin puree - I chop  pre-baked squash in the blender & process with water or coconut milk,  {you could use tinned}
1/2 C quinoa
1/4 C amaranth (total of 3/4 C, could use all quinoa)
1 Tbsp Teff (for extra nutrition - can skip if you don't have any)

1 Tbsp coconut oil
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp vanilla


optional additions:
1 T maple syrup
2 Tbsp cacao nibs,
1/4 C dried fruit: raisins,  cran-raisins, currents ...

Bring water to a boil
puree pumpkin with sufficient liquid to blend

Mix spices & other ingredients with pumpkin puree
Heat coconut oil in a pan on stove top, & lightly toast quinoa & amaranth for a few minutes, stirring; then pour boiling water over
mix with pumpkin & rest of ingredients
Transfer to baking dish, cover & place in oven
Bake COVERED for 30 minutes, then remove cover & add topping; bake an additional 10 minutes UNCOVERED

Topping:
1/4 C coconut shreds mixed with sunflower seeds (can pre-toast if you wish)
1 Tbsp coconut oil in chunks
sprinkle of pumpkin pie spice & cinnamon
1 tsp or more maple syrup if you wish

You can use this method to bake quinoa plain or with onions, garlic etc - any additions you'd use on top of the stove. It turns out very fluffy - it's important to bring the water to a boil first, as that allows it to cook in the alloted time! I tend to mix quinoa with amaranth, & often add a Tbsp teff (for nutrient density, the seeds - African Millet - are tiny, so mostly bran & germ)

I often bake a batch, either plain or with pumpkin, while I'm roasting veggies, it takes a little longer than stove top, but is nice if have something else to do while it's cooking!

Give-Away

Mmm - you know how much I LOVE coconut!!
Yesterday I made Hungarian Mushroom Soup using this recipe - but of course 'tweeking' it - coconut milk & oil, sorghum flour in the roue, savory rather than dill, nice fresh OG parsley came from my CSA share, & I had some left over roast chicken, so added that to the mushrooms! & 'of course' some garlic!

I first had Hung. Mush. Soup at Old Wives Tales in PDX, & love it! One (or more) of our Breitenbush Chefs had cooked there, & brought the recipe, or found it in the Moosewood Cookbook - & they offer a vegan version as well as the one with dairy.

Over on Bloggity Blog, there's a give-away for a tub of Tropical Traditions shredded coconut!! Wow - wouldn't that be awesome!! I'd use it up fast, too :) I have tried making coconut milk using bulk shredded coconut, & it wasn't great - so I'd like to try TT & see if it's as good as promised!

Head on over to enter the give away!!