by Karin Uphoff | Mar 26, 2020 | Recipes
Use a food processor or coffee grinder to chop the following nuts and seeds to a small, somewhat chunky (not powdered) size: 1 cup raw sunflower seeds 1 cup raw cashews or hazelnuts 1 cup either raw walnuts or raw pecans 1 cup raw almonds 1 cup raw pumpkin seeds 2...
by Karin Uphoff | Mar 26, 2020 | Recipes
Place one peeled and cut, medium organic cucumber in a blender with 1 quart of cold water. Add a handful of fresh mint leaves and 1-2 Tb of lime-juice. Blend on high speed until smooth – you may have to add more water if it’s too thick. If you want it sweet, add agave...
by Karin Uphoff | Mar 26, 2020 | Recipes
2 parts each: white willow bark, devil’s claw, and burdock root 1 part each: prickly ash bark (and/or ginger), eleuthero, sliced turmeric, licorice, and juniper berry Prepare as a decoction by placing 1 teaspoon of herb mix per cup of water in a saucepot and bring to...
by Karin Uphoff | Mar 26, 2020 | Recipes
Winter is the season to nourish your bones with yummy roots such as: beets, rutabagas, parsnips, turnips, celery, daikon, yams, potatoes, onions, burdock, turmeric, sunchokes, ginger and more! An easy way to prepare them is to clean and chop your collection of roots...
by Karin Uphoff | Mar 26, 2020 | Recipes
No time to fuss, but hungry and just want something nutritious you can spread on your favorite cracker or bread? Here are some recipes that are so simple, you can mix them with a fork if you don’t have time to get out the blender (or the time to clean it!). Portions...
by Karin Uphoff | Mar 26, 2020 | Recipes
Serving for 1 – multiply as needed To make the buckwheat . . . 1/3 cup dried roasted buckwheat/kasha 2/3 cup water 2 TB dried cranberries 2 tsp coconut oil melt oil in small cast iron skillet and toast buckwheat first (stir so it browns but doesn’t burn – about 2 min)...
