 It's a beautiful thing to make delicious food as medicine from plants grown in your own garden. This traditional healing drink was made from our first crop of fresh Turmeric root grown in our greenhouse. Turmeric is a powerful food for supporting healthy immune response, enhancing digestion and liver function and reducing inflammation. This recipe makes a delicious, milky drink which is one of the traditional Ayurvedic ways of preparing this herb. Turmeric root can also be used in making sweet foods such as bliss balls or savoury dishes such as stews and curries. You can buy fresh Turmeric at whole food stores, vegetable stores and Indian grocery stores.  Freshly harvested Turmeric root Ayurvedic Golden Milk
Ingredients
To prepare Place all ingredients apart from honey in a pot and simmer gently (do not boil) for 5 - 10mins. Place in a heat proof blender or use a blending stick to whizz mixture till creamy. Serve as it is, top with extra sprinkle of cinnamon and add honey if desired. Take care of surfaces as Turmeric can easily stain objects! Serves 2. Nb: It is important to heat Turmeric gently when preparing as some of the active constituents are lost on high heating. This also prevents the milk splitting, especially if using milk alternatives. Black pepper is needed for absorption of curcumin, the active ingredient in Turmeric. Fat is also required for absorption of curcumin, so if milk used is not high in fats, include some coconut oil or nut butter into preparation.
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The wonderful, tasty and medicinal Nasturtium! Discover how to incorporate this wild edible into your life to support your immunity and well being.
 Wood ear mushroom growing on a dead tree trunk on our property. Wood ear mushroom, Auricularia auricula-judae, is a wonderful wild food that can be hugely beneficial for our immunity. It is easy to find around the Taranaki region, growing on rotting trees in damp, shady areas. I love spending time foraging in the native bush on our property to harvest wood ear. Simply being in the bush has profound effects on our health, with the plant chemicals we breathe in being shown to lower stress, improve immunity and enhance heart health. Harvesting food and medicine from this healing place feels extra potent.  The native bush on our property where we harvest wood ear mushrooms. Wood ear mushroom is particularly therapeutic for our immunity. Studies have shown antibacterial effects as well as high levels of polyphenols, potent antioxidants that protect us from disease. Wood ear is also rich in prebiotics such as beta glucan, feeding our beneficial gut bacteria that are an important part of our immune defense. Wood ear has been traditionally used in Chinese medicine to nourish the lungs and the blood. Modern research has shown it to be effective against cancer, and significantly improving heart health. Nutritionally, wood ear is rich in nutrients such as vitamin B5 which is important for our adrenal health and selenium, a valuable antioxidant mineral that supports good detoxification.  Cooked and drained wood ear mushroom. Preparing Wood Ear Mushroom Wood ear has a jelly like, crunchy texture that works well in lots of dishes, including soups, stir fry's and salads. Neutral tasting in itself, wood ear or black fungus absorbs seasoning and can become a delicious part of your meal! If you can find it fresh, harvest the younger fungi as this is more tender. To prepare, rinse and cut off the fibrous part where it was attached to the log. Cut into smaller pieces, cover with water and boil for ten minutes. Boiling the mushroom actually increases the antioxidant effects and kills off any bacteria that may be present. Drain and rinse. From here they are ready to add towards the end of a stir fry with a savoury sauce or soup. Add towards the end of cooking to preserve the crunchy texture. A stir fry sauce that works well with wood ear is 2 T tamari, 2 T rice wine, 2 t sesame oil, 1 tsp coconut sugar. Thicken the sauce with 2 t corn starch mixed with 1/4 C water. In the photo below I added it to our gluten and dairy free pizza's for some fusion cuisine! Delicious.  Dairy free wood ear mushroom pizza on gluten free sourdough base!  Whenever harvesting from the wild, be absolutely sure you can identify what you are harvesting to avoid poisoning! Fortunately wood ear mushroom is easily identified by it's ear like shape, and the other similar looking mushrooms are generally also edible. These include black fungus and cloud ear mushroom. You can also purchase these mushrooms in dried form at Asian food stores. Soak the dried mushroom in warm water for 30 mins before cooking.
This recipe offers a vibrant, tasty way to get nutrient rich greens into our day. Fresh herbs are high in vitamin C, chlorophyll and beta carotene which are important antioxidants that protect against pollution, stress and pathogens, making this a great recipe for enhancing our immune resilience and well being. The World Health Organisation acknowledges environmental pollution as the underlying cause of 80% of all chronic degenerative diseases, so this is a great recipe for preventative health. The nuts and seeds in this recipe contain important antioxidants such as zinc (pumpkin seeds especially), selenium and Vit E, further enhancing our immunity. This recipe is also rich in stress supporting nutrients such as magnesium, calcium and vitamin B5 that can support our immunity through calming and replenishing our nervous system and adrenals.  Wild herb pesto ingredients - Chickweed, Puha, Sorrel, Fennel, Heartsease and Calendula.
Herbal Pesto Recipe
Naturally gluten and dairy free Ingredients
To prepare Place garlic and salt in a blender with close fitting blades and whizz until finely cut. If your blender doesn't have close fitting blades, simply chop garlic by hand first. You can also lightly saute garlic in oil to offer a more mellow flavour. Add herbs, oil, nuts, salt and lemon juice and blend together. Great to serve as a dip with chopped vegetable sticks or seed crackers, toss through pasta or slather on top of roast potato or kumara. Any extra can be frozen in small jars topped with a little olive oil. |
Kelly PhillipsThetaHealer, Naturopath, Ayurvedic Practitioner, Wholefood Cook and Mother. Archives
August 2020
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