Healing Wise

Stout-hearted Soup

Stout-hearted Soup
Serves 4 - 6

These ingredients feed your immune system and lower your cholesterol.

* Chop 1-2 large onions and saute in olive oil until soft.
* Mince 10-12 cloves of garlic and saute for a few minutes with the softened onion.
* Slice thinly 2 cups of fresh shiitake caps and saute for a few minutes.
* OR cut 1 cup dried shiitake into pieces and add to onions and garlic.
* Pour in 8 cups cold water and turn heat to high.
* Grate a piece of ginger root about as big as your thumb and add it to the soup.
* Toss in 5-6 slices of dried astragalus root.
* Add 1 teaspoonful each dried thyme, dried rosemary, and dried parsley or celery tops.
* Stir in 1 tablespoonful salt.

Bring to a boil; turn down the heat and simmer for an hour or so.
Serve at once, or let cool and serve the next day. This soup keeps well.

excerpt from Your Healthy Heart Online Course
www.wisewomanschool.com/p/a-healthy-heart-the-wise-woman-way-unit-one

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Eating Abundantly Well

Eating Abundantly Well

excerpt from Abundantly Well: Seven Medicines

• Enjoy your meals; make them sacred.

• Eat to connect: with your body, your family, your home, your friends, and Nature.

• Adjust your diet to the season.

• Eat at least one meal a day at the same time.

• Make your diet as wide as possible; eat all foods.

• Eat more fermented foods; eat more wild foods.

• Eat a variety of foods, at each meal, and over time.

• Honor your ancestors; what did they eat?

excerpt from Abundantly Well: Seven Medicines.
www.wisewomanbookshop.com/product-page/abundantly-well-seven-medicines

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Herbed Burdock

Herbed Burdock

Preparation time: With precooked burdock, 15 minutes at the most.
Add another 45 minutes to soak and cook burdock. Serves 6-8.

4 cups/1 liter burdock root
3 tablespoons/45ml olive oil
3 tablespoons/45ml butter
4 oz/125ml fresh herbs
2 cloves garlic, minced
2 Tbs/30ml lemon juice
2 tablespoons/30ml tamari

Soak and parboil burdock root or stalk. If you use chilled, already cooked burdock, warm it.
Heat oil and butter.
Add burdock, then garlic and herbs.
Stir and heat together for a minute, then add tamari and lemon juice. Serve hot.

 

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Simple Green Pesto

Simple Green Pesto

excerpt from Abundantly Well: Seven Medicines.

This simple pesto has only four ingredients. It keeps up to three years in the refrigerator.
Pesto preserves the herbs antioxidant power.

Dandelion leaf pesto is bitter and tangy.
Chickweed pesto is mellow and grassy; use new growth.
Shiso or tulsi pesto is aromatic and romantic.
Garlic mustard pesto is bitter and spicy and delicious.
Garlic scape pesto is heaven on earth.

There are no specific amounts; use what is abundant. ...

* Read the rest of this recipe on the *New* Improved Mentorship site:
www.wisewomanmentor.com/recipe-archive/simple-green-pesto

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Immune A-Go-Go Soup

Immune A-Go-Go Soup
Serves 6-8

Good enough for dinner any night, this soup is of special benefit for those in the midst of chemotherapy or radiation treatments. Variations on this soup are a regular part of my anti-cancer lifestyle.

2 cups beet roots or tops, sliced (parsnips are great too)
2 cups water (spring water or filtered water)
1 cup dried seaweed (2 cups/500 ml after soaking)
6 cups cabbage, thinly sliced
3 onions, sliced from top to bottom (like crescent moons)
4 tablespoons olive oil
1 teaspoon sea salt
10–20 cloves garlic, sliced
1 thumb’s worth of ginger, sliced
4 ounces fresh shiitake, reishii, or wild mushrooms
~ or 1 ounce dried mushrooms
2 cups carrots, sliced
8–12 cups spring water or filtered water
1 ounce dried Siberian ginseng root, whole or cut
optional: organic chicken, any amount
optional: 1 cup cooked brown rice

Cover beets with water; cook until tender, about 20 minutes. Meanwhile, soak seaweed in hot water. On a low fire, saute the cabbage and onion in olive oil until limp, 5–10 minutes. Add salt, garlic, ginger, mushrooms, carrots, cooked beets and their cooking water, seaweed and its soaking water (watch out for grit at the bottom), and Siberian ginseng. Stir well. Add chicken and/or rice. Add water. Cover the pot tightly and raise the heat to high. As soon as the soup boils, reduce the heat. Simmer for 1 hour. Let it rest for several hours or overnight. Reheat before serving. Don’t worry about leftovers. The taste of this soup improves as it ages.

 

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Sweet Earth Soup

Sweet Earth Soup

8-10 servings

A rich hearty soup for a main course.

3 TB olive oil
1 lg onion, chopped, 3 c
3 cloves garlic, chopped, 2 TB
1 lg. burdock root, but into thin rounds, 2 c chopped
1 large handful dried sea palm fronds or kelp, 1 1/2 c soaked
1 lg. potato, chopped, 2 c
1 lg. yam, chopped, 4 c
1 tsp sea salt
2 TB tamari or to taste
5 c water
3 tbp ground fenugreek
1 1/2 tsp ground coriander3 c raw cashews
3 c water
chopped scallions for garnish

Break the sea palm fronds into pieces no longer than 1" Soak in water to cover for 20 minutes, then drain and compost the liquid. Set aside soaked sea palm fronds.

Meanwhile, heat olive oil in a heavy skillet. Saute garlic and onions 5 minutes or until translucent. Add burdock root,and saute until onions are translucent. Add fenugreek and coriander and saute one minute to mix the spices in with the oil. Add sea palm fronds, yams, potatoes, salt and 5 c water. Bring to the boil, and simmer, covered, 30 minutes until the vegetables are cooked.

Blend the 3 c water and 3 c cashews until creamy. No mash will remain. Remove cooked vegetables from heat, add 1 c of the boiling liquid slowly to the cashew cream, stirring constantly. Now add this back to the soup slowly. Taste for salt and/or tamari.

If necessary, return to a very low flame and heat to serving temperature. Take care not to boil. Garnish and serve immediately.

 

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Yellow Dock Seed Vinegar

Yellow Dock Seed Vinegar

Fill a jar about ¾ full of the seeds, then fill it to the top with vinegar.
Cap with a plastic, rubber, or cork lid. Label.
Wait six weeks and use.

Tastes good and is good for you, too. Keeps you regular and helps you use iron in your system.

(A jar filled with yellow dock seeds and vinegar may break as the seeds can absorb the vinegar and expand, so leave room!)

Watch Susun make Yellow dock seed vinegar:
https://www.youtube.com/watch?v=TidsB1ZnXPE

Garlic Honey

Garlic Honey

One of my favorite remedies to have on hand for the winter is garlic honey. It is super easy to make and ready almost immediately to counter sore throats, colds, the flu, lung congestion, and sinus problems.

I use a smallish jar (4-8 ounces/125-250ml) with a good lid. First I fill it with unpeeled garlic cloves. If I have some tiny onions from the garden, I add those too. Then I pour honey over it all, using a chop stick to poke the honey down into the garlic. After screwing on the lid, I label the jar with the contents and date.

Overnight, so it seems, the garlic and honey combine to create a divine elixir that may be taken by the spoonful right out of the jar.

As it ages, both the honey and the garlic darken. After a couple of months, the garlic is suffused with honey and is lovely to eat.

Garlic honey has never spoiled, no matter how long I have kept it (at room temperature). It is not know to develop botulism. As with all honey, do not give to children less than one year old.

 

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Slow-Roasted Cherry Tomatoes

Slow-Roasted Cherry Tomatoes.

We get far more nutrition from cooked tomatoes than from raw ones, and more pleasure too. Extra virgin olive oil and garlic reduce cholesterol.

* Lay about a pound of cherry tomatoes on a lipped cookie sheet.
* Thinly slice 4-5 cloves of garlic and spread over tomatoes.
* Drizzle with 4 tablespoons of extra virgin olive oil.
* Lay several springs of your favorite aromatic herb on top – thyme, basil, rosemary, oregano.
* Put this lovely mélange into a very slow oven – 250F – and bake for 2 ½ hours.
* Serve warm with green salad, goat cheese, and crusty bread.

 

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Arame Dressed Up by Marie Summerwood

Arame Dressed Up
by Marie Summerwood

serves 4

Seaweed is sexy : )

2 large handfuls dried arame
1 medium onion,diced
l c fresh burdock root, diced
2 large carrots, diced
1/2 c unhulled sesame seeds
1-2 TB olive oil or butter
2 TB tamari or to taste water to soak and cook
1 c grated raw daikon

Soak arame in abundant water as it will expand at least twofold. In the summer you can soak it for an hour and eat it. Always lift it out of the soaking water, leaving any sand in the bottom of the bowl. It is a cooling food, so in the winter you can soak it 20 minutes then cook it uncovered in fresh water for 45 minutes. Drain and set aside.
In a dry cast iron skillet, roast the sesame seeds over medium heat. Stir or shake pan attentively until the seeds become fragrant. If they crackle and pop more than gently, the heat is too high. They are done with easily crushed between the fingers.
Heat the oil or butter and saute the opinions until they are translucent. Add the carrot and burdock and saute 7 minutes or so until the vegs are cooked. Add the arame, daikon and tamari and cover, steaming until it's all hot together. Sprinkle on the sesame seeds just before serving.

 

Marie Summerwood came by her dedication to the goddess early on in life. Her mother named her after Mary, and Anne, Mary's mother. At her Catholic confirmation she took the name Elizabeth, Mary's cousin. Read about Marie's love for her magnificent cooking at the Wise Woman Center. Learn more about her fabulous CD Women's Sacred Chants.

Easy Power Oatmeal

Easy Power Oatmeal
Serves 2
Oatmeal is a wonder food! It lowers cholesterol, restores libido, strengthens the nerves, and, with the addition of slippery elm and seaweed, heals the whole digestive system.

* Put 3 cups of cold water in a saucepan.
* Add ¼ cup nereocystis seaweed broken into small pieces.
* Bring to a boil.
* Measure out 1 cup of organic rolled oats
* Add to that cup of oats, 1-3 tablespoonfuls of slippery elm powder
* Add to boiling water.

Stir. Lower heat and cook until done, fifteen minutes or more.
(Note: The seaweed is salty, so no need to add any extra salt while cooking.)
Serve with organic butter for hormone health or maple syrup for added antioxidants.

 

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Vegetable Soup Stock

Vegetable Soup Stock

A quart of this in the freezer guarantees hearty winter soups in half the time.

Skins and ends from 4-6 onions
Stalks from a bunch of parsley
Dill stalks and seed heads
Optional: Dried or fresh celery leaves
Optional: Carrot, parsnip, or beet ends
Optional: 4-6 leaves of beets, or chard
1 tablespoonful sea salt
3-4 quarts cold water

Save the ends from your vegetable preparation for a week, excluding cabbage-family plants, and you will be ready to make this tasty broth, with perhaps only the purchase of a bunch of parsley.

Combine all ingredients in a saucepan. Bring to a boil. Tightly cover, reduce heat, and simmer for 2-3 hours.
Cool. Refrigerate or freeze. Should make at least 2 quarts of broth.

 

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Burdock stalk

Burdock stalk

Susun shows us Burdock leaf stalk and talks about how to cook it. She talks about the root and how it grows as well. Burdock is wonderful for the liver and skin.



Join Susun for a weekly virtual weed walk. 'Easy Herbal Medicine & Natural Remedies in under 30 minutes per week!', gives students new short videos and audios each week, for a fast, easy way to incorporate herbal medicine into your life.
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Herbed Burdock

Herbed Burdock

Preparation time: With precooked burdock, 15 minutes at the most.
Add another 45 minutes to soak and cook burdock. Serves 6-8.

4 cups/1 liter burdock root
3 tablespoons/45ml olive oil
3 tablespoons/45ml butter
4 oz/125ml fresh herbs
2 cloves garlic, minced
2 Tbs/30ml lemon juice
2 tablespoons/30ml tamari

Soak and parboil burdock root or stalk. If you use chilled, already cooked burdock, warm it. Heat oil and butter. Add burdock, then garlic and herbs. Stir and heat together for a minute, then add tamari and lemon juice. Serve hot.

 

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Baba G’noush

Baba G’noush

Serves 8-10 as a side dish. Thanks to Sally Pasley.
Even those who don’t like eggplant like baba g’noush. It is so simple to make. Give it a try tonight. I prefer to use a stick blender to make this recipe.

Turn your oven on to the highest setting, at least 450 F.

Put 2 big eggplants on a lipped baking pan (I use a cookie pan) and bake until collapsed, about 20-30 minutes. Traditionally, the eggplants are roasted over an open fire and have a slightly charred flavor, so don’t be afraid to really cook them.

Peel the hot eggplants, and discard skins. Put the flesh and any liquid in a casserole dish, or any dish that is wide and shallow rather than deep. Blend until of an even consistency.
Add one cup tahini and blend in well.

Add ½ cup lemon juice (bottled is fine), 1 teaspoon granulated garlic (or garlic powder), and salt to taste (start with ½ teaspoonful). Blend together well.

Taste. Add more salt or lemon or garlic, as desired.

Refrigerate. Serve cold with whole wheat flat bread, pita, or crackers.

 

 

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