Category Archives: Recipes

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Roasted Brussels Sprouts and Red Radishes

This recipe is adapted, with permission, from Divya Alter’s excellent book, The New Ayurvedic Kitchen: What To Eat for How You Feel.  Brussels sprouts are one of those compelling vegetables: you either love them or hate them. With their bitter, pungent, and sweet tastes and heating qualities, Brussels sprouts and red radishes are ideal for… Continue Reading

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Pan Fried Sweet Potato “Toast”

You’re apt to find it easier and less fussy to cook a sweet potato in a skillet than in a toaster. The fat adds welcome flavor and more efficiently conducts heat to produce a more toothsome toast.See A Step Up from Sweet Potato Toast. But don’t limit yourself to sweet potato; yam, and squash that is… Continue Reading

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Stir-Fried Snow Pea Leaves with Garlic Scapes

Created by Leda Scheintaub Snow pea leaves, also known as snow pea shoots or snow pea tips, are the prelude to the pea, the tips of the snow pea vines with beautiful radiating tendrils. Their flavor profile is completely different from the pods—slightly sweet, grassy, and fresh tasting—and a moreish introduction to the world of… Continue Reading

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4 Responses to Bone Broth: How to Boost its Healing Power

  1. What about using cast iron for making broth. I’m a huge fan of cast iron for almost everything (cooking.) It may be reactive but is iron not a good thing to consume? Thanks!

    • I wouldn’t. The iron taints the broth with a metallic off flavor that is not bioavailable. While I value my cast iron pans for sautéing and making crepes I never use them for fluid ingredients.

  2. I would like to pressure can my bone broth after adding some medicinal herbs. Will pressure canning effect the herbal potency or effectiveness?

    • Good question. Regrets, but I don’t have a definitive answer. Some nutrients are lost with prolonged cooking and/or high temps. I’ve always preferred keeping my stock at a simmer for that reason. You can try this: Try pressure canning a batch and then compare it to a batch of fresh. Then trust your gut response.

Medicinal Bone Broth Recipe with Chinese Herbs

When bone broth is made only from bones, you’ve got a medicinal tonic. To further kick up this recipe’s value, add vegetables and potent Chinese medicinal herbs. Of the 13,000 herbs listed in the Chinese pharmacopoeia, here are the top eleven used for bone stock plus a broth recipe. Their invaluable healing properties both sweeten and… Continue Reading

17 Responses to Medicinal Bone Broth Recipe with Chinese Herbs

  1. Thank you for this great recipe and all the information, my broth has been boiling for 26h now. I was lucky to find a leg bone with some marrow on it, so it’s quite fatty and I have already added a spoon of the broth into my millet porridge this morning instead of butter, which totally transformed it.
    Towards the end of boiling, I am planning to add goji berries, lotus seeds, bay leaf and ginger along with the vegetables. Do you think this will be a tasty combo? And how would you normally consume the broth for ailments such as anaemia? with noodles as a main dish or any ideas for it being a breakfast soup? I wonder how often and how much would it be good for me, a person with anaemia and low hormonal levels, to drink it considering how fatty it is..I would appreciate your answer. Best wishes,

    • You’re welcome. The combo you suggest sounds tasty to me. Re. how often to enjoy bone broth, just trust your inner knowing. You can’t get “too” much of it. YOu may skim off the fat (and discard it) or use it.

  2. I have been diagnosed with Sjogren’s Syndrome. I see many of the things added to bone broth build the immune system. In my case it is vital to suppress it. How would I put together a bone broth that would fill that need?

    • Correct, in some conditions we do not want to stimulate an overactive immune system and therefore you would eliminate from this recipe medicinal mushrooms, ginger, astragalus and perhaps the kombu. The broth is also tasty without herbs. One herb to add that helps quiet an overactive immune system is bupleurum.

  3. Hi Rebecca,
    I am wanting to add some Chinese Herbs to my bone broth for an extra boost of nutrition and to increase energy levels. What are the best herbs to give it a pho flavour which I love but wont ruin the taste of my broth. Also I have experienced a bad smell after 10 hours from my broth the last batch I made. Have you experienced this?

    • Ginger, star anise and onion are classic pho ingredients. And be light on the star anise as it can be overpowering.
      Hmmm…I’m not sure about your last broth developing a bad smell; I’ve not heard of this happening. Refrigerate it in a covered, glass container.

  4. Hi Rebecca! Where can I find herbs like dioscorea?? Do you order online or go to a pulse reader’s shop or something?

  5. I made a broth sat.with big knuckle beef bones and there was a lot of fat on them resulting in a very fat/greasy broth and I froze it. Its good fat as i bought the bones from a local farmer who raises his beef on 100% on grass. Should I use it the way it is or do you think it’s too much fat?

    • Enjoy the broth with the amount of fat-to-taste that is pleasurable to you. And use any extra fat (tallow) in place of lard or other cooking oil. Beef tallow from the store is pricy.

      • Thank you for all your answers. I’m planning on making that often (as long as there is a good cow farmer close to where I am). Easier than chicken feet. I am 70 and so is my husband, healthy, not on pharmaceuticals, always cook from scratch with mostly organic ingredients. Growing mushroom, sprouting seeds, eating fermented veggies, drinking kombucha, making turmeric tea and coffee and more. Trying to forget my wrinkles and saggy skin.

  6. Do you mix chicken bones and beef bones together. If so does it have a good flavor anyway or is it better to do one or the other.

    2nd question: is it ok to leave the skin and nails on the chicken feet when making a broth. I did a broth with chicken feet before, my husband cut the nails (yuk!) and I removed the skin, it’s too much work but I sure had a good gelatin broth. I’d like to make one again but without all that work.

    I’ll stick to beef broth it’s less work if I have to do all that preparation for the chicken feet.

    Appreciate your answer thank you Rebecca. I love your website and book: encyclopedia …….

    • Yes, you can use any combo of bones and they all taste great. The easiest thing is to purchase blanched chicken feet. Yes, advice is to trim chicken feet claws–sounds like hubby has a permanent job as trimmer!

  7. does it matter if it is not a grass fed, organic beef, chicken or can I use the cheapest chicken and beef bones from any grocery stores.
    I was thinking if the broth has been cooking for 48 hours all the bad “stuff” from the meat is gone. Am I right?
    Thanks for your answer Rebecca.

    • Good question. As possible, we purchase the best quality that we can afford. A problem with commercial meat is that it contains residues from pesticides, herbicides, hormones, etc that was in their feed. (Commercial poultry doesn’t contain hormones, but other meats do.)

      Unfortunately quality bones from grass fed beef are becoming more pricy. One way to save money on meat is to invest in an inexpensive box freezer and buy in quantity.

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Fermented Turmeric Tea

Medicine from Scratch To enhance turmeric’s medicinal wallop, ferment it. In five minutes of your time (plus two days to ferment), you can create a base for a month’s supply of tasty and healing fermented turmeric tea. Best known for its characteristic bright orange-yellow color and as a signature ingredient in curry, turmeric is the… Continue Reading

14 Responses to Fermented Turmeric Tea

  1. I am hearing adding black pepper increases the absorption. Should I add some to the fermented turmeric recipe?

    • Sure, if you so wish and enjoy the flavor add the pepper. For more details on the energetic differences between black and white pepper, see my New Whole Foods Encyclopedia.

  2. Hi, I’m trying out making fermented turmeric. I’ve put all the ingredients together, but it’s still very dry and not mixed well. Should I add more lemon juice or honey? When first mixed should it be a paste?

    • It sounds like you’re using the dried turmeric which, initially, is a dry paste. If necessary, add more lemon juice. As the blog suggests: Note: Initially the honey will not easily mix in, but in an hour or so it readily softens and dissolves on its own.

  3. Could ground turmeric be added to homemade kombucha for flavoring? I am attempting to home brew kombucha and would also like to add more turmeric to our diets.

  4. Rebecca, I wasn’t sure where to post this question about fermenting, but not related to the above tea recipe. Hope this is okay.
    I am making a huge vat of hummus as we speak.
    I had the hopes of being able to puree a small amount of my spare Kombucha mothers along with the hummus….for one, to not see these go to waste, and more importantly, I was considering fermenting the hummus for a day or so. I just can’t find any recipes that use a kombucha scoby as a starter for fermented hummus! Does this sound like a good plan or terrible! Any advice would be so appreciated.

  5. If someone has gallstones and doesn’t know and consumes turmeric, what dangers are there to using turmeric?

    • The good news is that herbs like turmeric–in comparison to drugs–are gentle medicinals and in moderate use, can be consumed safely. Using turmeric in high doses may be problematic for some people. If you’re concerned that you have gallstones, I invite you to do a thorough web search on turmeric’s contraindications.

  6. Turmeric is not water soluble so needs to be consumed with some form of oil or fat otherwise it will just go through the system with little effect. Freshly cracked black pepper will increase the effect of the curcumin content as well. Better to use powdered Turmeric rather than fresh for ailments or pain as it contains far more curcumin. Turmeric has around 300 synergistic ingredients, some, like curcumin have been studied quite extensively, so curcumin isn’t the only beneficial substance in this incredible spice. The benefits of Turmeric are vast and the warnings about dosage usually prove to be about supplements, you can consume real Turmeric quite safely unless you have an issue like gallstones. Turmeric has been used with incredible success with both humans and animals. Check out Turmeric user group on FB for everything you could possibly want to know.

The Healthiest Way to Enjoy Saffron

Sun Tea–A Double Shot of Sunshine Likened to liquid sunshine, saffron tea is luminous, golden and uplifting. It’s smooth with a subtle floral flavor and the delicate lift that it gives makes me reach for it often. It’s the anticipation of that lift that has me setting a shot glass filled with water and a… Continue Reading

3 Responses to The Healthiest Way to Enjoy Saffron

  1. i don’t understand the saffron sun tea recipe do you brew it in 3 tablespoons of water and then add more water to make a cup or is the 3 tablespoons an error?

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Roasted Daikon Soup with Dandelion Greens

From The Whole Bowl: Gluten-free, Dairy-free Soups and Stews, by Rebecca Wood and Leda Scheintaub. Countryman Press, 2015. While the dandelion greens found year round at the greengrocers work well in this soup, for a special springtime delicacy, I encourage you to forage dandelions so that you can also feast on their hearts and buds. Early… Continue Reading

Yucatán Turkey Thigh and Yucca Stew 

While bone broth is indeed a tasty and healing ingredient, here’s a shortcut. Cook meat on the bone, as in this Yucatan Turkey Thigh and Yucca Stew. Then  you’ll create both the stock and the stew and only have one pot to wash. From The Whole Bowl: Gluten-free, Dairy-free Soups and Stews, by Rebecca Wood and… Continue Reading

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