Tuesday, March 8, 2011

Douglas Fir Spring Tips Tea

When I go for a hike in the summer, one of my favorite things to do is break off a small sage leaf and chew it while I'm walking through the forest. I also love to break open juniper berries and wear the juice like perfume. And the intoxicating scent of crushed pine needles...don't get me started. It's part of the reason I insisted on getting married in a mountain top forest of Ponderosa, Douglas Fir, Juniper and Spruce. While house sitting, I came across this tin of tea by Juniper Ridge. It's really incredible...it's simply crushed tips of the Douglas Fir that are wild harvested from the coastal mountains of Northern California and the Pacific Northwest. They also have a White Sage + Mint, which I just ordered. Maybe this Spring, I'll experiment and make some tea of my own...

Sunday, March 6, 2011

Easiest Bestest Veg Soup


This soup is so easy and fresh, you'll want to have it all the time. When it's too cold outside for a salad, this is my dish!

Ingredients:
Rainbow Chard, stems chopped, leaves julienned
Carrots, cut to 1/4" half-rounds
Fennel, sliced into thin slivers and chopped up a bit. Save stems for later use.
New or Red Potatoes, peeled and cut into 1/4" cubes
Herbs de Provence
Bay Leaf, small or 1/2
Lemon
Sea Salt
Grapeseed Oil

For 1 serving, I use about 2 Chard leaves, 2 small Carrots, 1/4 Fennel bulb, 1/2 Potato, and 1/2 Lemon. The other ingredients, to taste.

First, prep all your veggies. Add all veggies to pot with the exception of the julienned Chard leaves. Add a pinch or two of Herbs de Provence, depending on how many servings you are making. Add Bay Leaf. Cover with filtered water, bring to boil, then reduce to a gentle simmer for about 20 minutes, until everything is just tender. Add the Chard leaves and continue to simmer until they have wilted. Ladle into wide bowls and juice 1/2 Lemon over each bowl (this is a VERY important step...don't leave it out or it won't be the bestest soup). Sprinkle with Sea Salt and drizzle with Grapeseed Oil. 

**Extra secret ingredient** For a really wonderful flavor and a more deeply nourishing soup, add some Burdock Root- either fresh or dried. I keep a small bag the dried root in my fridge and add about a 1/2 tbs. per serving to the soup.

Tuesday, March 1, 2011