Category: <span>Blog</span>

Growing Your Own Herbs

Sustainable use of herbs means researching how the plants are sourced, harvested and stored and determining what you will use in a reasonable amount of time. Assessing your consumption and making choices based on actual need is essential to being a good steward of Earth’s resources. Choose readily available, easy-to-grow herbs with many uses.

Explore the idea of wildcrafting, a.k.a. foraging, which is the practice of gathering herbs, plants, and fungi from the wild. When done with care and with plants that can sustain the harvest, wildcrafting is an ideal choice for those familiar with their local wild herbs and when to safely pick from what nature provides. Wildcrafting requires a good amount of plant knowledge so don’t go foraging on a whim. Take a class with a local horticulture society, garden club, or one offered by a local college agricultural extension program.

When wildcrafting is not feasible, source herbs from a domestic grower. The majority of herbs sold online can come from as far away as Egypt. With a little research you can find herb farms in the United States and maybe one within reasonable driving distance of your home (See: Sustainable Herbal Farm and Ethical Wildcrafters in the US). If you are fortunate to find a local herb grower, it really is your best source because they harvest herbs in small quantities and sell them immediately. You receive fresh herbs that, when properly prepared or dried and stored, retain potency. In addition, local growers are always happy to provide customer education regarding uses and proper storage.

Dried herbs should not be exposed to light and air. It’s best to store herbs in amber or other dark-colored glass, preferably in a temperature and humidity-controlled environment. Potent, well preserved dried herbs should retain their natural color and have a very strong aroma; roots should remain dry and mold-free.

To ensure herb availability for future generations, try to incorporate as many of these practices in your use of herbs for both medicinal and cooking purposes.

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Garbanzo-Vegetable Green Curry

This dish has both spice and a hint of creamy sweetness from the coconut milk to satisfy all tastes. Green curry does have “kick” though, so if spice is not your style, substitute with the milder red or yellow curry. This recipe makes a great main dish served with a salad or can be a unique pairing to an Asian fish or poultry main course. If you have a nut allergy, the cashews are optional, but they do add crunch and a healthy fat to the dish so be sure to complement the curry with another healthy fat of your choosing (pumpkins seeds, sunflower seeds, or raw bean sprouts sprinkled on top).

Ingredients

• 3 cups frozen cauliflower
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 can (13.66 ounces) coconut milk
• 1/4 cup green curry paste
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1-1/2 cups frozen peas
• 2 packages (8.8 ounces each) ready-to-serve long grain rice
• 1/2 cup lightly salted cashews (optional)

Directions

1. In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender.
2. Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened.
3. Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

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Garlic Roasted Radishes

What is the secret to this recipe? Bring out the sweetness, and maximize the health benefits of radishes, by roasting this jewel-hued veggie in garlic. Roasting draws out a mildly sweet juice that tempers the peppery flavor of rashishes. The garlic and butter (or ghee, if you prefer) blend perfectly with this hidden sweetness, giving the roasted radish a delectable aroma and flavor. Enjoy these over salads, served as a side dish to a roasted or grilled main course, or as a snack.

Ingredients

• 1 lb. radishes, ends trimmed and halved
• 1 Tbsp. melted ghee or butter (vegan option: use coconut oil or avocado oil)
• 1/2 tsp. sea salt
• 1/4 tsp. pepper
• 2–3 garlic cloves, finely minced
• 1/4 tsp. dried parsley, dried chives or dried dill

Preparation

1. Preheat oven to 425 degrees F.
2. In a bowl, combine the radishes, melted ghee or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.
3. Spread radishes out in a large 9×13 inch baking dish. Don’t over crowd.
4. Bake for 20-25 minutes, tossing every 10 or so minutes.
5. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.

Optional: Serve with a side of ranch dressing for dipping or drizzle on top and garnish with parsley, dill or chives.

References

When is the last time you have picked up a book?

We all are familiar with the cozy feeling of being curled up with a good book – be it a thrilling novel or a vicarious adventure through ancient history told with just enough spice to make you forget you’re reading about true events. What you may not know is that reading is more than an escape; it’s also good for your health.

Research shows that reading can:

• reduce stress and symptoms of depression
• aid in getting a good night’s sleep
• enhance neural connections (builds vocabulary, expands worldviews, etc)
• help prevent cognitive decline and possibly lengthen lifespan

Reading can even be a form of therapy known as bibliotherapy, which can help facilitate transitions in a person’s life and promote well-being. In clinical settings, mental health practitioners have used bibliotherapy to bring about insight for people struggling with emotional-behavioral problems. For people going through significant life changes, bibliotherapy can promote emotional healing.

You can reap the benefits of reading for health simply by choosing a book that truly interests you. It does not have to be a particular genre, length, or meet any other requirements. Be aware that print and digital forms of reading have different benefits and challenges, so choose a form that works best for your situation.

For our health and eco-conscious readers who want to realize the benefits of reading, we offer these titles on sustainable food systems for your reading pleasure:

Nourished Planet: Sustainability in the Global Food System by the Barilla Center for Food and Nutrition

Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do about It by Anna Lappe

Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems by Philip Ackerman-Leist

Eating on the Wild Side by Jo Robinson

An Everlasting Meal: Cooking with Economy and Grace by Tamar Adler

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