The Healing Herbs Cookbook
By Pat Crocker
Forword by James A. Duke, Author of The Green Pharmacy
Paperback, 208 pages
Hurray for Herbs! Not only do they deliver great flavour in the kitchen, but many pack a nutritional punch that bolsters the diet and immune system.
We all have our favourites, I grow different kinds of thyme and rosemary, mint, oregano and basils, parsley and chives. I am pretty savvy with this bunch of herbs but would love to expand my repertoire and also learn more about what benefits they provide.
The Healing Herbs Cookbook gives entire profiles on each of the herbs showcased. You'll find
Description,
Flavour,
Parts Used,
How to Grow,
Healing Properties,
Availability,
How to Use in Cooking, and
Folklore. Everything from Alfalfa to Turmeric and 115 vegetarian recipes that feature healing herbs.
Contents Include:
Foreword by James A. Duke
Introduction
Herbs: The Helping Plants
Herb Profiles
Cooking with Medicinal Herbs
About the Recipes
Starters
Soups
Salads
Main Dishes
Side Dishes
Pasta & Grains
Desserts
Beverages
Condiments, Sauces and Dressings
Herb Sources
Bibliography
Glossary
Recipes Index
Herb Index
With a list of herbal organizations, mail-order sources, a glossary and an herb-specific recipe index, this is the ideal book for people who want to bring the benefits of healing herbs into the kitchen.
Chilled Calendula-Strawberry Gazpacho + Calendula Pesto, page 72
2 cups chopped peeled tomatoes 500 mL
4 cups sliced strawberries 1 L
3/4 cup diced peeled seeded cucumber 175 mL
1/4 cup shredded fresh basil 50 mL
3 tbsp chopped fresh chives 45 mL
1 cup apple juice 50 mL
1 cup stock 50 mL
1/4 cup raspberry vinegar 50 mL
3 tbsp CALENDULA PESTO 45 mL
(see recipe below)
1. In a large bowl or soup tureen, combine all ingredients and mix well. In a food processor or blender, purée 3 cups (750 mL) of mixture. Combine with remaining mixture in bowl.
2. Cover bowl and refrigerate for at least 2 hours to chill and blend flavors. Season to taste with salt and pepper.
3. Serve cold, garnished with whole strawberries or calendula flowers.
Serves 4 to 6
TIPThis is meant to be a chunky soup but may be completely puréed, if desired.
With its large, thin leaves, basil is easy to shred: remove stem and stack 3 or 4 fresh basil leaves; roll up from the wide end and slice into thin ribbons for garnish, salads, omelets or soups.
Calendula Pesto2 garlic cloves 2
2 ginger squares in syrup 2
1/2 cup unblanched almonds 125 mL
1 cup fresh calendula petals 250 mL
1/2 cup fresh basil leaves 125 mL
1/2 cup fresh thyme leaves 125 mL
3/4 cup freshly grated Parmesan cheese 175 mL
3/4 cup olive oil 175 mL
1. In a food processor or blender, mince garlic and ginger for 1 minute. Add nuts; process until coarsely chopped. Add calendula, basil, thyme and cheese; process until minced. With motor running, add olive oil in a steady stream. Process or blend until well mixed. Season to taste with salt and pepper if desired.
2. Transfer mixture to a jar or storage container. Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Makes 1 1/2 cups (375 mL)
Fall Vegetable Paella, page 106
3 tbsp olive oil 45 mL
3 cloves garlic, chopped 3
1 cup chopped onions 250 mL
1 1/2 cups brown rice 375 mL
2 tbsp tumeric spice paste 25 mL
2 cups stock 500 mL
1 cup apple juice 250 mL
2 cups eggplant, peeled and cut into 1/2-inch (1 cm) cubes 500 mL
1/2 cup chopped green peppers 125 mL
1/2 cup chopped red bell peppers 125 mL
1 cup sliced shiitake mushrooms 250 mL
1/2 cup cauliflower florets 125 mL
1/2 cup broccoli florets 125 mL
1/2 cup sliced carrots 125 mL
1. In a large wok or pot, heat oil over medium heat. Add garlic and onions; cook, stirring occasionally, for 5 minutes or until soft. Stir in rice and spice paste; cook for 2 minutes.
2. Stir in stock and apple juice. Bring to a boil; cover, reduce heat and simmer for 35 minutes.
3. Stir in eggplant, green peppers, red peppers, mushrooms, cauliflower, broccoli and carrots. Cover and bring to just under a boil. Simmer gently for 10 minutes or until rice is tender and vegetables are cooked. If desired, season to taste with salt and pepper.
Serves 6
TIPFor a non-vegetarian dish, add 4 skinless chicken legs or breasts
Fall Fruit en Papillotte, page 156
• Preheat oven to 350° F (180° C)
• 4 sheets parchment paper, 12 by 18 inches (30 by 40 cm)
• Baking sheet
1/4 cup raisins 50mL
1/4 cup chopped pecans 50mL
1/4 cup chopped candied ginger 50mL
4 1-inch (2.5 cm) pieces cinnamon stick 4
4 1-inch (2.5 cm) pieces licorice root 4
4 1-inch (2.5 cm) pieces vanilla bean 4
4 whole cloves 4
1 pear, cored and cut into eighths 1
1 apple, cored and cut into eighths 1
4 dried or fresh apricots, halved 4
1 peach, cored and quartered 1
1 plum, cored and quartered 1
1/2 cup apple cider 125 mL
1 tsp butter 5 mL
1. Fold each sheet of parchment paper in half. Trim to make 4 heart-shaped pieces.
2. Open each heart of parchment paper. On one side of fold line add 1 tbsp (15 mL) each raisins, pecans and ginger; 1 each cinnamon stick, licorice root, vanilla bean and clove; 2 each pear, apple and apricot pieces; 1 each peach and plum quarters. Sprinkle 2 tbsp (25 mL) cider over each; top with 1/4 tsp (1 mL) butter.
3. Fold other half of parchment heart over fruit. Beginning at curve of heart, roll cut ends together to seal.
4. Place fruit packages on baking sheet. Bake in preheated oven for 30 to 40 minutes or until apples and pears are tender. Slide each package onto a serving plate; cut an “X” on top of each package with a knife. Pull back tips of “X” to make an opening. Serve warm in parchment.
Serves 4
TIPParchment paper (not the same as waxed paper) is used to line baking sheets, cake tins and to oven-steam fruit, vegetables, meat and fish. It seals in cooking liquids and keeps food moist as it bakes in the oven.
