Herbs For Stress (8/27/11)
Listen to this podcastSpiced Licorice Root Tea
- 8 cups water
- 2 cinnamon sticks
- 5 cardamom pods
- 2 Tablespoons licorice root
- 1 vanilla bean, split open with a knife
- the zest of 1 small orange
Bring water to a rolling boil in a large pot, Add all spices and continue to boil for another 6-8 minutes. Remove from heat, allow to steep for another 3-5 minutes, then strain and enjoy. This makes a large pot of tea that can be enjoyed hot or put in a pitcher and enjoyed cold.
Awash with Summer Squash (8/20/11)
Listen to this podcastSautéed Zucchini & Corn with Fresh Cilantro
Add 1 cup of pinto beans to this dish for a delicious vegetarian main dish or use it as a side dish served with a light, white fish.
- 2 medium-large zucchini, unpeeled and diced
- Sea salt and freshly ground black pepper
- 1 Tablespoon olive oil
- 4 ears sweet corn, kernels shaved off
- 1 cup fresh cilantro, minced
- 1 teaspoon lime juice
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat olive oil in a skillet over medium heat and add the corn kernels and cook, stirring frequently, until they are tender, about 5 minutes.
Drain any excess water off the zucchini and add to the skillet along with the cilantro. Sauté until the zucchini is just tender, about 3 minutes.
Remove from the heat, sprinkle with lime juice and season to taste with salt and pepper and serve.
Get Your Qi On! with Lee Holden (8/13/11)
Listen to this podcastBlueberry Bliss (8/6/11)
Listen to this podcastBlueberry & Chocolate ‘Pudding’
This is wonderful on its own or try it as a pie filling.
- 1 cup raw cashews, soaked at least 30 minutes
- 1 cup raw macadamia nuts, soaked at least 30 minutes
- 2 cups fresh blueberries
- 2 Tablespoons cocoa powder
- 1-2 Tablespoons liquid sweetener of choice
- 1 teaspoon lemon juice, or to taste
Drain nuts and blend them with remaining ingredients in a blender or food processor, until creamy. Stop to scrape the sides as needed and add water if necessary.
