herbs Archives - Page 5 of 22 - De Ma CuisineDe Ma Cuisine

Monday

12

October 2015

How to Make Herbal Teas

Written by Rachel, Posted in Herbs, How To

We see a lot of herbs come through our kitchen. Most from the weekly Abundant Harvest Organics box, a few from my garden. Many of them are the perfect compliment to soups, pastas, or pizza. Some stand on their own as the star in dishes like pesto. Last summer I tackled cold drinks using some of our favorite herbs. Now that we’re in the full swing of fall, let’s sip some tea together.

I will admit that I’m not a big tea drinker, although I like it a lot more than I used to. In the past, I only drank tea when I was sick, giving it a negative connotation. I have now found some teas that I really enjoy, no matter how sick or healthy I’m feeling.

One of my favorite uses for tea is as a stress reliever. Just the act of sipping a hot beverage is soothing. But, even more than that, many herbs are known to be relieve stress. Some that are more commonly known are lavender and chamomile. But, basil and lemon balm can be added to that category too.

Here are a few things that some of my favorite herbs are known for:

Lavender

A part of the mint family, lavender is said to aid with sleep and relaxation and to be anti-inflammatory.

Basil

I love it for its taste and smell. It’s a big part of some of my favorite dishes. But, basil is also known to be a digestive aid, to help with headaches, and poor circulation. It’s also said to be an antioxidant, anti-viral, antimicrobial, and a stress reliever.

Chamomile

My go-to tea when I’m not feeling well, chamomile is known to aid digestion, relieve hay fever, anxiety, inflammation, muscle spasms, insomnia, ulcers, menstrual cramps, and gastrointestinal disorder.

Lemon Balm

Another member of the mint family, lemon balm is said to soothe jittery nerves, improve mood and mental performance, relieve stress, and contain antioxidants. (It’s also used by some as a mosquito repellant.)

Rosemary

I haven’t tried rosemary in a tea, but it’s supposed to help relieve gas and colic (although too many cups/day could irritate the stomach).

Thyme

Another favorite of mine when cooking, thyme is said to help alleviate lung congestion. It’s also said to be helpful for gastrointestinal problems.

Mint

One of my favorite herbs to grow, because of how easy it is and how much I use it, mint is known to stimulate digestion, help alleviate hay fever, nausea, stomach ache, and irritable bowel syndrome, and it is also said to be an antioxidant.

Tea Parings

I’ve come up with a few ideas for herbs that I think might taste good together in a tea.* I’ve added a few extras, like honey and citrus, where I think they’d be especially nice.

To Soothe

basil + mint + lavender + chamomile + honey

basil + mint + lavender + chamomile + lemon balm

lavender + basil + lemongrass

lavender + orange zest + cinnamon

For the Tummy

lavender + thyme + mint

basil + chamomile + mint

mint + ginger + lemon zest

basil + ginger + thyme + lemon

mint + ginger + lemon zest

Under the Weather

lemongrass + ginger + cayenne + honey

rosemary + lemon balm + thyme + honey + cayenne

thyme + cayenne + honey + lemon zest + lemon juice

chamomile + thyme + mint + honey + lemon juice

thyme + basil + lemon balm

Just Because

rosemary + lemon balm + mint

mint + lemon zest + honey

Tea can be made tea with fresh and dried leaves. It can be hot, cold, or somewhere in-between. Tea can be comforting, invigorating, and healing… Now I think I’ll go make myself a cup.

Happy Sipping

*If you are pregnant (or trying to conceive), nursing, have health conditions, or take medication that may be interfered with, please consult your health care professional before using. Possible health benefits of herbs are my opinions and ideas, based on the research that I’ve done, but are in no way intended to replace the advice of a qualified health care professional.

Sources:

The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005

Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997

Wikipedia

Monday

12

October 2015

0

COMMENTS

Pomegranate and Purple Basil Iced Tea

Written by Rachel, Posted in Breakfast, Brunch, Cocktails, Dairy-Free, Drinks, Fruit, Gluten Free, Herbs, Vegetarian

When I think of basil, I think of things like pesto, soup, risotto… even french toast. I love basil so much that I grow it in my garden – I can never seem to get enough. It’s one of the best things about summer (and fall, at least around here). The smell is intoxicating. So when purple basil came in the weekly Abundant Harvest Organics box, it seemed like the perfect time to try something new with it. I made tea.

While basil is one of the stars of this tea, it has some pretty powerful co-stars: pomegranates and ginger. I like this combination for a few reasons.

It’s fun to find something new to do with pomegranates. I sometimes have trouble using them up. This recipe used two whole pomegranates. Perfect!
Ginger – spicy and flavorful, but that’s not all. Did you know that ginger is good for you? It’s great for the tummy and intestines. It’s anti-inflammatory, can help with nausea, and is said to reduce pain levels for individuals with osteoarthritis or rheumatoid arthritis. Ginger tea is diaphoretic (warms from the inside out), so it’s great if you’ve got a cold, or if you just want to warm up.
On the healthy note, there are lots of studies going on about the many health benefits of pomegranates. They are being researched to find out their effect on things like free-radicals, memory, and even the common cold. Basil is also known to be a digestive aid, to help with headaches, and poor circulation. It’s also said to be an antioxidant, anti-viral, antimicrobial, and a stress reliever.

Great tasting, great for you.

To begin, those pomegranate seeds need to be removed from the pith or membrane (for a refresher on how to do this, check out last year’s post on deseeding pomegranates). Once they’ve been removed and the skin and pith discarded, the rest of the ingredients are added.

The seeds, ginger, basil, and honey are covered with boiling water and left to steep for a while.

Once the tea has come to room temperature, it’s mashed (to extract as much pomegranate flavor as possible) and strained.

After cooling completely in the fridge, it can be drunk as is with a sprig of basil for garnish.

Some fun twists: To serve it hot, either reheat the chilled tea, or just let it steep for a bit and then strain. I have a cold today, so I turned the leftover cold tea into a hot therapeutic tea. I added some more fresh ginger, a pinch of cayenne (helps me with congestion), and a bit more honey (soothes my throat) On a day when I’m feeling better, I might consider turning it into a cocktail (it could be used as a mojito base). Fresh lemons could also be added for a yummy take on lemonade.

Happy Sipping!

Pomegranate and Purple Basil Iced Tea

Prep Time: 45 minutes

Pomegranate and Purple Basil Iced Tea

Ingredients

8 C water
2 pomegranates, seeds removed from peel and pith
2-3 t fresh ginger, diced
1/4 C purple basil
(could also add mint or lemons)
1 T + 2 t honey (or more, to taste)

Instructions

Boil water.
Place pomegranates through honey in a heat-proof container. Pour boiling water over. Let stand until room temperature (unless serving hot - in that case steep until flavorful enough). Mash, then press through strainer and cool completely in the refrigerator. (Could freeze some in ice cube trays to use in place of ice for serving.)

Notes

Some fun twists: To serve it hot, either reheat the chilled tea, or just let it steep for a bit and then strain. Or, to drink when I have a cold: I turned the leftover cold tea into a hot therapeutic tea. I added some more fresh ginger, a pinch of cayenne, and a bit more honey. It could be used in a cocktail (it could be used as a mojito base). Fresh lemons could also be added for a yummy take on lemonade.

http://www.de-ma-cuisine.com/pomegranate-and-purple-basil-iced-tea/

Possible health benefits are my opinions and ideas, based on the research that I’ve done, but are in no way intended to replace the advice of a qualified health care professional.

Sources:

The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005

Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997

Wikipedia

Thursday

1

October 2015

0

COMMENTS

Cream of Squash Soup

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian

This summer, like most summers, I planted a garden. We used the compost that I’d been working on for a year. We bought organic dirt, and I rummaged around for the seeds that I’d been saving. Some were from packages (and probably a few years old at best), some saved from last year’s Abundant Harvest Organics produce. They were planted with eager anticipation. It happens every spring. The daily ritual of watering, peering into the black dirt to see if there’s even one sprout. And for days, there’s nothing. And then it’s like a thousand tiny miracles happen overnight. There are tiny sprouts, some shyly emerging from the dirt, as if unsure. Some are a bit more bold and brave, seeming to grow inches in minutes.

Most of the brave ones are squash.

My composter is the type that you add kitchen scraps to and then roll around outside to mix it up. So it doesn’t have a layer of dirt dirt at the bottom the way some do. It doesn’t bother me to have partially decomposed fruits and veggies mixed in with the dirt. No big deal. Except that I didn’t know that it’s really best to add the compost about a month before you plant. Gives the volunteers some time to die off.

Now I know.

I’d planted summer squash, watermelon, cantaloupe, green beans, snap peas, tomatoes, basil, potatoes… and more. I ended up with a few of the things I’d hoped for and some that I hadn’t intended at all.

Winter squash. In the summer. Oh well, the growing process is fun no matter what I end up with. And I learned something from it, so double win.

Thankfully the winter squash will keep foreeeeeeever on the counter. I harvested this spaghetti squash in like July (um because I accidentally pulled out the plant when I was clearing out some dead vines). I was saving it for something special… or just fall. I don’t really know. It just didn’t get eaten and all-of-a-sudden it’s soup time again and the winter squash are screaming to be used.

I will comply.

Every year I look forward to fall so I can get back to the thing I love most: All. The. Soup. It’s one of the best ways to get so many veggies into a dish. Today I had peppers (sweet and chile), onion, carrot, garlic, and squash (both summer and winter) on hand. I had a ton of garlic chives and fresh basil too.

I roasted the squash yesterday so that this would be pretty quick. A bit of olive oil on the inside and out, a hot oven, an hour or so, and they’re done. I let them cool and then refrigerated overnight. All I had to do to the squash today was scrape it out and add it at the right time. Easy.

I’m always amazed at what happens when veggies, stock, vinegar, and some salt are simmered for a while. It’s a little like magic.

This is pretty much a straight up vegetable soup, until you add the coconut milk or cream. That’s what makes it extra special. But, if you don’t have either, don’t sweat it. Just make an awesome Squash and Carrot Soup and call it good.

Like most soups, this will probably taste best tomorrow, so I’ll just go ahead and add it to the menu again.

Happy Eating!

Cream of Squash Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 48 minutes

Total Time: 2 hours, 3 minutes

Yield: 3-4

Cream of Squash Soup

Ingredients

1/2 spaghetti squash (or other variety), seeds removed (once cooked, roughly chop the spaghetti-like strands so they aren't too long)
1 t + 2 T olive oil
2 1/2-3 C veggies (any): bell or sweet pepper, summer squash, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
to taste salt
2-3 cloves garlic, minced
1 t maple syrup or honey
1 T balsamic vinegar
1/4 t dried (or 1/4 T fresh) thyme
4-6 C veggie stock (could also use chicken)
1/4 C fresh herbs: basil, garlic chives, parsley; diced
coconut milk or heavy cream, for serving

Instructions

Pre-heat oven to 350F.
Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
Serve with a bit of coconut milk or cream swirled into each bowlful of soup.

http://www.de-ma-cuisine.com/cream-of-squash-soup/

Thursday

24

September 2015

0

COMMENTS

Carrot Pasta with Tarragon

Written by Rachel, Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

2 T butter or olive oil, divided
1/4 C radish, diced
1 shallot or small onion, diced
to taste salt
(could also add: peas, greens, cabbage, green beans)
2 cloves garlic, diced
1 C lentils (or garbanzo or black beans), cooked
1 to 1 1/2 t dijon mustard
1 C carrot, thinly sliced into strips and then into long noodle-like sticks
1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
(could also use or substitute: beets, parsnips, daikon radish, or fennel)
1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
1 T fresh parsley, chopped
1 tomato, chopped, for topping
splash white vinegar, for topping

Instructions

Bring a pot of salted water to a boil.
While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Monday

31

August 2015

0

COMMENTS

Thai Basil and Peanut Soup

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Rice, Sides, Soups, Vegan, Vegetables, Vegetarian

Soup, how I have missed you!!

I’d kinda forgotten about soup. I don’t know how. It’s one of my favorite things to cook and eat. Ever. Ever. EVER! I’m aware of the weather. It’s been about 97,000 degrees out lately and it’s just going to get hotter. But, I just can’t help myself.

This is my take on a Thai-peanut-kinda-spicy-oh-so-good soup. And yes, I said peanut. Peanut butter, to be exact. Just trust me, it works.

To start, I raided the veggie drawers in the fridge. Cabbage, green beans, lemongrass, and chile peppers all made the cut (bell peppers, carrots, broccoli, and greens could also be added, but you’re not missing out without them).

Then I went to the pantry. Found some peanut butter, ginger, liquid aminos (gluten-free soy sauce substitute – I ran out of the real stuff yesterday), and onion. Along with some tofu from the freezer, the veggies went into a soup pot with some coconut oil to cook away. A few minutes later, the peanut butter and other goodies went in. This soup came together in no time at all.

I added some veggie stock. Keeping things vegan today. A 30 minute simmer was all it took. If you’ve got less time, that would work too. Just cook until it tastes great to you.

In the last few minutes of cooking, I added the noodles to some boiling salted water. You can use whatever kind of noodles you prefer – I used soba, but rice noodles would be great too. You can totally add a little more liquid to the soup and cook the noodles that way. I thought about it, but wasn’t sure if we’d have leftovers and didn’t want to risk soup-logged noodles the second time we’d eat it. Since we’re trying to conserve water in the kitchen, I let the pasta water cool and dumped it on the lawn a few minutes ago (ahem – I have no idea if lawns like pasta water, so try at your own risk).

There are many things that you could do differently. As noted earlier, you could swap some of the veggies and you could use rice pasta if you want to go gluten-free. You could also use rice instead of pasta. It’d be a different soup, but I think it’d still be great. You could also add some coconut milk. I would have done this, but my grocery shopping was already done when I made up the recipe, so it was a use what I have on hand kinda day. However you make it, I hope you enjoy it as much as we did. We had it for lunch today and Tim said that it tasted like something you’d find at a fancy restaurant. Well, shucks, honey, that was a nice thing to say. (I agree… I may or may not have licked the bowl.)

Happy Eating!

Thai Basil and Peanut Soup

Prep Time: 15 minutes

Cook Time: 42 minutes

Total Time: 57 minutes

Yield: 2-4

Thai Basil and Peanut Soup

Ingredients

2 T coconut oil
1 C tofu, chopped
1 C green beans, chopped
1 onion, chopped
1-2 chiles, ribs and seeds removed (if desired), diced
1 C cabbage, chopped
could also add: bell pepper, summer squash, carrot, broccoli, greens
2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
to taste salt
2 cloves garlic, diced
1/4 t ground ginger (or 1/2 to 1 t fresh, diced)
1-2 T liquid aminos or soy sauce
1 T rice vinegar, divided
1/4 C peanut butter
4-6 C veggie stock
1/4 lb. soba noodles or rice noodles (or rice, cooked)
1/4 C Thai basil, chopped, some reserved for topping

Instructions

Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, 1/2 T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Bring a pot of salted water to a boil. During the last few minutes of the soup's cooking time, add the pasta to the water. Cook according to package's directions. Drain and rinse with cold water.
Remove soup from heat. Stir in Thai basil and remaining 1/2 T of rice vinegar. Taste and adjust seasoning if needed.
To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

http://www.de-ma-cuisine.com/thai-basil-and-peanut-soup/

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herbs Archive

12

Lavender

Basil

Chamomile

Lemon Balm

Rosemary

Thyme

Mint

Tea Parings

To Soothe

For the Tummy

Under the Weather

Just Because

Happy Sipping

Sources:

The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005

Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997

12

Happy Sipping!

Possible health benefits are my opinions and ideas, based on the research that I’ve done, but are in no way intended to replace the advice of a qualified health care professional.

Sources:

The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005

Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997

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