Being a herbalist I often don’t see much distinction between food and herbs. They all contain the same phytochemicals and can have a therapeutic effect, they are simply used in different ways. Many herbs used in herbal medicine are also considered foods and visa versa, such as oats, nettles, dandelion leaves, artichoke, aniseed, rosemary, turmeric, alfalfa, fennel, ginger, garlic, kelp, tamarind, peppermint and so on. For me, the lines tend to blur between them at times. I delight in pondering the herbal actions of specific foods and exploring the food-like uses and qualities of herbs. And when I’m in the kitchen, this merging of herbs and food can be a lot of fun! Continue reading
We had too many apples so I thought I’d make a cake. This cake has two layers and two variations. The nuts are all raw, and organic get hold of them!
1/4 cup linseeds
1 cup of Brazil nuts
1/2 cup walnuts
13 pitted medjool dates.
1 teaspoon fresh ginger
Blend together in food processor. Roll into little balls and press each ball into the base of a flexible muffin tray, so you can peel the frozen dessert out after it sets.
1 cup of cashews
1 cup of pecans
11 pitted medjool dates
1/2 teaspoon of nutmeg powder
1/2 teaspoon of cinnamon powder
1 vanilla pod
1 tablespoon of sunflower paste (optional- I just needed a bit more sticky moistness. You could use cashew or almond paste, or even prunes, or coconut oil to get the sand effect)
Mix in food processor.
Now cut up some raw apple very finely, and alternate apple layers with the mix you have just created, on top of the base layer.
Press down as you add mix, so it sticks together properly. Put in freezer to set!