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Lavender, rose petals, chamomile and lemon balm tea, potatoes, cabbage, collard greens, beets, onion,rosemary, sage, oregano, kale, nettle, salad mix (lettuce, bitter lettuce,dandelion,swiss chard,lemon balm, queen anne's lace flowers and nasturiums), cucumbers, zucchini, brassica mix, wild food of the week is Queen Anne's Lace (flowers, leaf  and green fruit) and celery

Wild Food Of The Week:  Queen Anne's Lace

Once you know how to safely identify queen anne’s lace, it’s a pretty versatile plant in recipes.  In the spring and fall, the roots may be dug up and eaten in the same manner as domestic carrots.  While these are quite flavorful, don’t expect them to be as big or tender as their orange commercial cousins.

If you enjoy the flavor of the leaves, they can be used either fresh or dried as you would parsley. Young flower buds may be added to stir-fries and skillet dishes.  Or the tiny flowers can be scattered upon finished dishes or in salads.  

You can also eat queen anne’s lace fruit (the tiny green or red bits that eventually dry into seeds).  Harvest the fruit of queen anne’s lace after the flowers start to curl into birds nests, but before they go completely brown.  Queen anne’s lace fruit has a strong flavor that is like an explosion of parsley with a long finish of citrus.

Side Note: Queen anne’s lace  is not a good plant for beginning foragers to try simply because of the risk of mistaking it with poison hemlock.  Never eat a plant which you cannot properly identify.  No harm ever comes from walking away; just consider it a learning experience.

Queen Anne's Lace Fruit 

For more information on wild foods: 

http://www.meadowsandmore.com/foraged-flavor

http://foragingandfeasting.com/

Queen Anne's Lace Jelly: 

http://www.eattheweeds.com/daucus-carota-pusillus-edible-wild-carrots-2/

More Information and Recipes For Queen Anne's Lace: 

http://www.carrotmuseum.co.uk/queen.html

Side Note: One of the recipes looks like a yummy wild carrot cake.  Please modify the recipe.

 I would not use tofu or  vegetable oil/corn oil.   These items are Toxic GMO ingredients. 

I would use organic sunflower oil, coconut oil or olive oil.  For the tofu I would use organic cream cheese or try organic coconut spread.  

Sage Pesto

Recipe from Rosemary Gladstar's book:  Medicinal Herbs, a beginners guide 

1/2 cup fresh cilantro leaves and stems

1/2 cup Queen Annes lace leaf fruit mix OR  parsley

1/4 to 1/2 cup fresh sage leaves, first time making it try the 1/4 cup version and if you would like it stronger than next time add more

3 cloves garlic

3/4 to 1 cup olive oil

1/4 to 1/2 cup sunflower seeds or walnuts or a mix

1/4 cup raw cheese (optional) 

Freshly ground black pepper and sea salt 

To make: 

Combine the herbs, garlic and olive oil in a blender or food processor and pulse until creamy.  Mix in the nuts or seeds and cheese (if using) and salt and pepper to taste.  

To use: 

Serve on toast or crackers, pasta, steamed grains, omelets, vegetables or organic meat.

Mushroom Lover's Special Treat:

Quinoa, Mushroom, and Sage Pilaf with Shiitake Crisps

The shiitake crisps are addictive, so you might want to make much more than theis recipe calls for 

For the shiitake crisps: 

1/2 lb shiitake mushrooms, stems removed and cut into 1/4 inch slices

1/4 cup extra virgin olive oil

Sea salt and pepper

For the pilaf:

1 oz dried porcini mushrooms

3 tabls extra-virgin olive oil

2 large shallots, minced

3 garlic cloves, minced 

1/2 red bell pepper, cut into small dice

1/lb mixed mushrooms, such as white, chanterelle, shiitake, or cremini, coarsely chopped 

2 cups quinoa, rinsed

3 Tbls minced, fresh sage leaves 

3 cups organic vegetable broth or water

1/4 cup organic red wine

sea salt and  freshly ground black pepper

2 Tbls chopped fresh, flat-leaf parsley, for garnish ( you could use Queen Annes Lace leafs)

2 Tbls chopped chives, for garnish

Preheat oven to 375 

To prepare the shiitake crisps, toss together mushroom slices, olive oil, sea salt and pepper in a medium bowl.  Spread mushrooms in a single layer on a baking sheet.  Roast in the preheated oven until crispy, about 20 to 30 minutes.  They will look much smaller and dried out.  

Set aside. 

For the pilaf, soak dried porcini mushrooms in hot water for 30 minutes.  Drain, reserving soaking water.  Chop mushrooms. 

In a large saucepan, sweat the shallots, garlic, and red pepper until softened.  Add mushrooms, including chopped porcini, and cook until their moisture has evaporated and they start to brown.  

Add quinoa and sage.  

Stir well to coat the quinoa with oil.  Add in broth, 3/4 cup of the porcini soaking liquid, and wine.  

season well with salt and pepper.  Bring the liquid to a boil;  Lower heat to simmering.  Cover pot tightly and cook for 15 minutes.  Turn off heat and let sit for 10 minutes.  Fluff quinoa with a fork.  

Put in a serving dish, sprinkle with parsley (or queen annes lace) and chives.  

Top with shiitake crisps.  

Makes 6 to 8 servings. 

Antioxidant Superstars

Rosemary, sage, thyme, and oregano are about the most antioxidant-rich foods on the planet thanks to their aromatic phenols.  Though these four have slightly different medicinal properties, they're all anti-inflammatory, circulation-enhancing, and immune supportive.  

Try these interesting beverage combinations.  

rosemary-lemon balm

rosemary lemon

sage - ginger

thyme-oregano-spearmint.  

Fresh herbs often have superior flavor, but the health benefits get stronger as they dry. 

Remember when you make a tea or herbal beverage, that if you are using dried herbs, you always use less than if you you fresh herbs. 

Lemon Balm:  Did you know that by adding a few leaves of lemon balm to salad increases the salad's antioxidant activity 150 - 200 percent?  They work as a team to refresh one another, enhance absorption, and boost activity. 

Tea Of The Week

Place bag of herbs in a gallon jug, with warm filtered water or spring water.  Stir in 4 to 6 tablespoons  of honey.  

Let sit in the sun for 8 hours

Strain and enjoy

Tea Mix Recipe

14 cups of  warm spring water or filtered water

8 heaping Tbls. lavender 

8 heaping Tbls chamomile

8 heaping Tbls rose petals

1 heaping handful of fresh lemon balm

If do not have fresh lemon balm add 1/4 cup dried lemon balm and a few lemon wedges. 

4- 6 Tbls. local raw honey

Put all ingredients in a gallon glass jar.  Stir until honey is dissolved.  

Sun infusion let sit in the sun for 8  hours

Lunar infusion let sit throughout the night

Strain and enjoy

Where To Order Your Herbs: 

http://www.mountainroseherbs.com/

Zucchini Chips:  http://www.freshbitesdaily.com/zucchini-chips/

Zucchini chips are a great snack when you got the munchies! 

If you have not made these yet, I strongly urge you to go for it and try this recipe. The are really good.  My 16 year old daughter made them and they are incredible!  She made up her own spice blend, it was a combination of garlic, pepper, sea salt and Italian spices.  

We have had a lot of people asking us about "Liver Detox or Spring Detox"  Below is our thoughts and  our beliefs from our studies and experiences. Please also click on the links at the bottom of this blog for further research.   

You can see that spring is telling us what to eat.  But, Americans are clearly very disconnected to nature because they are not getting the message.  The only message humans seem to be getting is jump on the latest fad and start your spring detox and flush your system.  

Spring is not about the next new detox diet, the next fruit juice fast, etc..  Spring is the awakening of the new season to come.  It is the season to wake up from the sluggish winter and  eat bitter.  It is time to move your body more and get outside in nature.  

Feeling sluggish by spring, means you need to take better care of your body throughout the year and through winter season.  It does not mean do some radical detox and flush your body out.  

You feel sluggish because you gorged yourself with foods that were to heavy, toxic and sugary during the winter season.  

Spring brings us beauty and awakening.  If you were eating right through the winter and sleeping enough you would feel renewed.  Instead of focusing on a detox diet, focus on creating a better winter eating plan for next winter.   You need to be thinking about the long term damage to your body that your are creating , not short term quick fixes like detox/cleansing diets that really don't work and are damaging to your body.  

Spring brings us spring greens, spring edible weeds and spring herbs. Spring brings us beauty after a long dark winter.  Spring is a reminder to eat your greens , especially eat  your bitter greens, it is a reminder that you should always think about boosting your detoxifying process, not just once a year.  

Spring is not here to torture your internal organs with fad detox diets.  It is a reminder that if you feel sluggish because you made bad choices throughout the winter with heavy sugary holiday food, toxic food that maybe next winter you will make healthier choices for your body mind and spirit.  

What spring is telling you  is to wake up, take a walk out in nature, slow down your life because you refused to do it, breath more, and enjoy the beauty that the next few seasons will bring.  

Say NO to spring detox/cleansing diets, start making better choices/better life style habits and learn to eat your bitter greens.

 A life of eating to be healthy is truly about finding  balance, listening and seeing what nature  is bringing  to you.  

 Life Detox:

You are living a life that is too fast.  Slow it down.  Take deep breaths, learn to breath again.   A fast paced life gives you indigestion. Simply put, it is bad for your digestion to live a life that is fast.  Instead of a juice fast that will give you a blood sugar high, sit down under a tree with a cup of nettle tea.  

Drink nourishing bone broth made from animals that are treated beautifully and fed a non-gmo diet.

Practice being kind and learn to give instead of take

Get to bed by 10:00 PM

Cut out sugar

Find out your food allergies

Exercise is a must.  No excuses, humans need to move their bodies.  Find something you like.  It does not have to be something that is hard core.  Walking is a great way to exercise.  It is being consistent that is important.   You need to exercise at least 5 days a week.  

Eliminate chemical toxins out of your life.  Remember hair dyes and nail polish are toxic.  Eliminate products that are made from petroleum, synthetics and GMO's 

 All screens, cell phones, computer, gaming, video games, TV, I pads, kindles,  etc All of them put your body in Fight or Flight mode.  So, instead of reaching for the newest cleansing diet, turn of your screens and limit your use of them.   If you have a cell phone then only use it for emergency's or if it is job related and If you have to use it for your job then set limits right away.    Turn the ringer off.  

Stop texting and start making time to see each other.  Texting turns you off from this world and keeps you overly connected, it is stressing your digestive tract out.   You need to set limits.  

Gaming/Video games, this is one of the worst things you can do to your body.  Total fight or flight mode every time you log on.   Get gaming out of your life, it is a serious addiction to adrenaline and it turns you  off from the real world.   Set your bare feet onto the ground and drink a cup of burdock root tea.  

Be Here Now.  Simply put if you are waiting for someone or something, just be, look around, observe what is going on around you, start a conversation, smile at someone, bring a paper book to read,  just get off of your phone.  You are keeping your body in constant state of stress.  What does stress do to your digestion? 

Create community and get involved.  This gives your body happy emotions 

Smoothies are the new quick fix, and you are skipping one of the first steps to digestion by drinking your meals.   I truly feel people are having more digestion issues because of our liquid diet and the smoothie fad.   Chewing and saliva are the first steps to breaking down your food.  

Sit and eat.  Be still while you chill.  Breath while you eat.  Breakfast at the table.  No Screen time while you eat.  All of those routines are becoming extinct .  It is time to start the day by eating a balance breakfast  with cooked greens, a clean protein and a salad.   

Stop eating raw food in the winter. 

Eat more green vegetables.   To this day I have yet to meet someone who eats enough vegetables.  

Eat seasonally. It does not make sense to your body for you to go on a juice fast in the spring if you live in an area that fruit is not ripe or even growing at this time.  

 Shop local farmers markets.  They are growing the foods that you can eat seasonally.   Buy organic as much as possible.   It is important for your health to eliminate eating foods that have  chemical toxins in them.  

Drink filtered water or spring water.  Most people are not drinking enough water 

Eat Spring Greens

Wild Spring Greens, head out and harvest some spring energy

Nettle, Urtica dioica - Nutrient, diuretic, detoxifying, astringent, glactagogue, decongestant and hypoglycemic.  Highly nutritious, high in vitamins and minerals.   Great for a nourishing tonic.  They stimulate the action of the kidneys and bladder.  Nettles help cleanse the body of toxins and wastes.  In the respiratory system nettles help clear catarrhal congestion and relieve allergies such as hayfever and asthma (with a balanced, healthy, diet) 

Cleavers, Galium aparine - Diuretic, alterative, antiinflammatory, astringent, antineoplastic, tonic and refrigerant.  Cleavers cleanse and clear toxins from the system and reduce inflammation.  They are a diuretic aiding elimination of wastes and also act ot enhance the lymphatic system, promoting lymphatic drainage of toxins ans wastes.   These actions ( with a healthy balanced diet) make them excellent for fluid retention, skin problems , urinary infections, and more.  

Sheep Sorrel - click on link below: 

https://www.youtube.com/watch?v=ivx-B9iRcCo

Horsetail, Equisetum arvense - click on link below

http://www.herbwisdom.com/herb-horsetail.html

Chickweed, Stellaria media - Alterative, demulcent, refrigerant, mucilaginous, pectoral, resolvent and discutient. It is a mild diuretic and is used for water retention.  Has many nutrients, including calcium, potassium and iron.  Use as a food, it heals and soothes.  

Violet Flower and Leaf, click on links below: 

http://www.herbalistlisewolff.com/violets.html

http://www.susunweed.com/An_Article_wisewoman3e.htm

Lemon Balm, Melissa officinalis - Antiviral, decongestant, antihistamine, antiseptic, carminative, antispasmodic, antidepressant, nervine diaphoretic, hypotensive and bitter tonic.   Lemon balm is an excellent remedy for soothing the nerves and lifting the spirits ( a rainy spring would be a great time to make a wonderful cup of tea with this beautiful herb) It has a particular affinity with the digestive system, it calms and soothes nausea, vomiting poor appetite, colic, dysentery, colitis and any stress related digestive problems.   Make a bitters and it will gently stimulate the liver and gallbladder and enhance digestion and absorption.   It is useful for nervousness or depression.    It makes a great remedy for headaches and migraines.  A hot infusion causes sweating reducing fevers and making a good remedy for childhood infections.    This is one plant I would make sure I had growing in my garden!  

Dandelion Greens, Taraxacum officinale - Cholagogue, diuretic, antirheumatic, laxative, tonic, nutrient and detoxifying.  The whole plant ca be used medicine and is highly nutritious.   Pick the leaves in the spring and early summer.   Eat them as a bitter tonic to cleanse the body of wastes from the heavy clogging food and more sedentary habits of winter.  Dandelion eliminates toxins, wastes and pollutants through the liver and kidneys, cleansing the blood and tissues.  The bitters in both root and leaf activate the digestive tract and the liver, increasing the flow of digestive juices, enhancing the appetite, easing digestion and cleansing the liver.    So instead of reaching for the latest detox/cleansing diet, take a hike and eat some Dandelion Leaves (in a no spray area) 

Plantain, Plantago major - Leaves: demulcent, refrigerant, detoxifying, astringent, vulnerary, decongestant, expectorant, antiseptic and diuretic. 

My recommendations are this:

I won't recommended a Liver Detox tea to flush out toxins. I would never recommend a juice fast.   I will recommend that you increase your intake of green raw and cooked veggies,  I will recommend Susan Weeds Nourishing  infusions, I will recommend nutritive teas that nourish and tonify your body. There are many more recommendations that I would make.  But the most important thing I will tell you is that you need to take care of your body all the time, think about detoxifying it all the time through nourishing your body with healthy habits.   

Wild Weed Pesto: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/let-food-be-thy-medicine-and-medicine-be-thy-food-hippocrates

Trying implementing Nourishing Infusions in your daily wellness plan: 

http://www.susunweed.com/herbal_ezine/September08/anti-cancer.htm

More information on Winter Detox Diet: 

http://www.herbalremediesadvice.org/winter-detox-diet.html

Herbs for your liver: 

http://www.herbalremediesadvice.org/natural-liver-cleanse.html

“Let food be thy medicine and medicine be thy food” 

 Nut flour crust, wild weed pesto, my own canned sauce, mozzarella cheese and all organic.

The wild weed pesto is made out of dandelion leaves, plantain leaves, nettle leaves, yellow dock leaves, olive oil, raw cheddar, dehydrated ground up nuts and raw garlic.   

Plantain

Yellow Dock

Dandelion 

Nettle 

Collected and Ready to Make Wild Weed Pesto 

1 cup or more of edible weeds (make sure no one has sprayed any chemicals on or around them!!)

1/2 to 1 cup organic olive oil 

1/2 cup organic raw cheese of choice

1/8 cup ground nuts or seeds

3 cloves raw garlic ( or more if you are a garlic fan) 

Blend in a  mixer 

Use on crackers, rice, meat, pizza dough or as a veggie dip. 

Kale and Nut Pesto

small bunch of kale (4-6 leaves, remove the thick part of the stems*)

1/4 cup walnuts, toasted or soaked dehydrated almonds or  soaked and dehydrated pumpkin seeds.

1/2 to 1 clove of garlic

1/4 cup olive oil (or more for a smoother pesto)

juice & zest of one lemon

salt & pepper to taste

optional: grated raw cheese, or organic parmesan 

Instructions

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
2. Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
3. Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
4. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

For More Wonderful Healthy Recipes: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-box-ninth-week

Nettle, tea mix of apple-mint , cabbage, zucchini, tomatoes, peppers, purple potatoes,kale, swiss chard, celery tops,  horse radish leaves, collard greens and mustard greens. 

Horse Radish Leaf Information: 

http://www.specialtyproduce.com/produce/Horseradish_Leaves_5037.php

Spicy Potatoes and Kale

5 to 6 potatoes - red, butter ball, fingerling or purple potato

1 bunch kale

1 onion

1 1/2 tbs. cumin

1 tbs. ground coriander

2 tsp garlic powder

1 tbs. turmeric

1 tsp. chili powder

1/8 tsp. cayenne powder

2 tsp sea salt

1/2 tsp. pepper

Boil potatoes until tender.  Drain and cool with cold water.  Cube into 1 inch squares. In heavy skillet with generous amount of oil (coconut or organic sunflower) saute potatoes, onions, and spices.  When onions  are soft add kale and cook until it turn bright green.  Serves 4 

Getting a good nights sleep is vitally important for great health.  Here is an  interesting article to read about sleep.  I am going to try this.. 

An article on sleep. http://slumberwise.com/science/your-ancestors-didnt-sleep-like-you/ 

Pesto Kale Rolls

3 cup water, 110 degrees ( spring water or filtered)

1 tbs. yeast

2 tbs. organic olive oil

2 tbs. local honey

2 tsp. sea salt

4 tbs. organic unbleached white flour

4 to 6 cups organic whole wheat flour

extra flour

2 cups pesto

1 bunch kale 

Follow basic bread making instructions.   Proof your yeast for 5 to 10 minutes then do your sponge.  Let the sponge sit for 10 to 15 minutes.    

After you have followed your basic bread making instructions.  

Roll you dough into a rectangle about 14 thick.  Cover the surface of he rectangle with kale and the pesto brushed on.  Rol the dough lengthwise away from you, squeezing it some to seal as you go.  Slice into 1 1/2 inch rolls and place on a greased baking sheet side-by-side so you can see the swirls.  

Bake at 350 degrees

35 - 45 minutes 

Kale Pesto Braided Bread: 

http://www.fromthelittleyellowkitchen.com/2013/05/20/kale-pesto-braided-bread/

Mountain Mama Wellness Letter: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/mountain-mama-wellness-letter-october-2nd-2013

This Weeks Harvest:

Nettle, kale, spinach,cabbage, cauliflower/broccoli mix, brassica mix, bitter Lettuce, zucchini, a pepper, a few purple beans, a cucumber,  collard greens, celery, curly top garlic,  lemon balm, peppermint, sage, basil and high vitamin c tea

High Vitamin C Tea

Ingredients:  rose hips, hibiscus flowers, lemon grass, cinnamon chips

Note:  Vitamin C is a noted antioxidant with disease-fighting abilities.  

Rose Hips:  They contain more vitamin C than almost any other herb, many times the amount found in citrus fruit when measured gram by gram.  

Hibiscus:  high in vitamin C and bioflavonoids.  It has slightly astringent properties.  It is useful for treating mild colds, flus, bruising, and swelling. 

Lemon Grass:  http://planetwell.com/lemongrass-health-benefits-and-healing-properties/

Cinnamon:  Although cinnamon is considered to be simply a spice by most Westerners, herbalists have been using it for centuries as a warming digestive aid.  It is a wonderful mild stimulant and can be combined with ginger to treat circulatory and digestive problems.  It has antiviral and antiseptic activities, making it useful for fighting infections.  

High Vitamin C Tea Recipe: 

4 parts rose hips

3 parts hibiscus

2 parts lemongrass

1 part cinnamon chips 

This is where I order my herbs from: http://www.mountainroseherbs.com/

This is a great recipe, I really recommend trying this one.

Sage Pesto:  http://mcminnvillehealthdefense.ning.com/profiles/blogs/sage-pesto

 ‘Green Sauce'

Green sauce is a common and ages-old early spring recipe, adapt to what you have on hand.

2 cups mixed greens, you can use orach, green garlic, beet greens, chard, arugula, celery leaves, nasturtium leaves, almost any other green herb from your garden... The sky's the limit. 1 clove garlic or 1 shallot or 3 scallion bottoms, chopped fine 1/2 cup cottage cheese 1/2 cup yogurt or sour cream S & P & lemon juice to taste Put all ingredients in  a food processor and mash/whirl til desired consistency. This sauce can be a soup embellishment, a potato topper, a risotto flavoring, etc. Experiment and enjoy.

Basil Vinaigrette

6 tbsp. extra-virgin olive oil

1 tbsp. white wine vinegar
20 basil leaves
3 roasted garlic cloves ( or more if you are a garlic lover)
sea salt and ground black pepper, to taste
 

In a blender, purée 4 tbsp. oil, vinegar, , basil, and garlic and season with salt and pepper; transfer vinaigrette to a small bowl and set aside.

Pour this yummy vinaigrette on some chopped veggies and roast them in the oven.  

Bread, Tomato and Basil Salad 

2 lbs. medium tomatoes, cored and cut into small wedges
12 oz. organic french bread or sour dough bread, torn into bite-size pieces and lightly toasted
1 cup loosely packed baby arugula ( or mustard greens, spinach, collard greens)
12 fresh basil leaves, torn
½ red onion, thinly sliced
½ cup extra-virgin olive oil
3 tbsp. red wine vinegar
2 cloves garlic, minced
sea salt and ground black pepper, to taste
organic goat cheese or raw organic cheddar

INSTRUCTIONS

1. In a large bowl, combine the tomatoes, bread, arugula, basil, and onions.

2. In a small bowl, vigorously whisk together the oil, vinegar, and garlic; drizzle dressing over salad. Season generously with salt and pepper, toss to combine, and let sit for 10 minutes before serving.

3.  Serve and sprinkle with organic goat cheese 

Lemon Balm Herbal Butter: 

1/4 cup finely minced lemon balm

2 tablespoons, finely chopped thyme

1 cup of organic butter 

1/4 tsp. pepper

1/2 tsp garlic granules

Cream butter and stir in herbs. Chill for at least 3 hours to allow flavors to blend. Use on roasted meats, rice, vegetables and bread.  

Lemon Balm Sun Tea 

2 tablespoons of fresh leaves for each cup water

Place lemon balm and cool water in covered jar in the sun for a few hours

Strain add honey and, or lemon

Add mint for a refreshing lemony mint tea

 Chocolate Zucchini Bread-Gluten Free

1 cup of Rapunzel Chocolate Hazelnut Butter OR  use almond butter sweetened with 1 tbsp of maple syrup

1 cup shredded zucchini

2 large eggs

2 tbsp grade b maple syrup

1 tbsp pure vanilla

1 tsp apple cider vinegar

1/2 tsp baking soda

1/8 tsp sea salt

1-2 tbsp organic dark chocolate chips

1. Preheat oven to 400 F.
2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend for 2 minutes on medium speed.
3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.
4. Stir in shredded zucchini. If really watery, squeeze out excess water.
5. Place in a lined or greased loaf pan. You can use one 5x9" pan or 2 mini loaf pans.
6. Top with 1-2 tbsp of mini chocolate chips.
7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pan. Start testing with a toothpick at 35 minutes and when it comes out clean when inserted in the center, it is done.
8. Allow to cool on a cooling rack and serve. You can also serve warm too.

Basil is not the only herb that you can use to make pesto.  

There are so many varieties of pesto that you can make.  Lately we have been making a nettle pesto,a wild greens pesto (the wild greens were dandelion, plantain and yellow dock),    and today I made sage pesto.  The sage pesto was incredibly awesome.  I added the sage pesto to our pasta and eggs.    

For the garlic I used 3 garlic scallions and for the cheese I used raw organic cheddar.   

Anyone up for a challenge?  I would like to challenge you and your taste buds in making this wonderful recipe.  

This is a great recipe for a healthy, healing herb paste.  Sage dominates the flavor of this pungent, strong pesto.  You can use less sage fi you find it overpowering.  If you would like to add more healing nutrients try adding fresh wild herbs such as dandelion greens, chickweed, and plantain.  

Recipe from Rosemary Gladstar's book:  Medicinal Herbs, a beginners guide 

1/2 cup fresh cilantro leaves and stems

1/2 cup parsley

1/4 to 1/2 cup fresh sage leaves, first time making it try the 1/4 cup version and if you would like it stronger than next time add more

3 cloves garlic

3/4 to 1 cup olive oil

1/4 to 1/2 cup sunflower seeds or walnuts or a mix

1/4 cup raw cheese (optional) 

Freshly ground black pepper and sea salt 

To make: 

Combine the herbs, garlic and olive oil in a blender or food processor and pulse until creamy.  Mix in the nuts or seeds and cheese (if using) and salt and pepper ot taste.  

To use: 

Serve on toast or crackers, pasta, steamed grains, omelets, vegetables or organic meat.

This is the beginning of the most active part of the year and the beginning of Summer. All of life is bursting with fertility, sap is rising, birdsong fills the air and growth is everywhere. 

It is a time to practicing the art of wooing, for letting passions fly in the exuberant joy of the moment.  It is a time to express yourself, but also to remember to stay grounded. 

It is a great time to renew your goals.  Ask yourself what you wish to give energy to.  Where will you put your focus?  What can you change for the better?  What actions can you make that will help the spread of goodwill and Love in the world?  Spring has sprung, summer is on the way, it is time to make the most of its raw energy for initiating plans and visions.  Everything you do now will bring you closer to your goals, as the expansive energy of the moment carries you along.  

How about trying some new recipes?  

Wild Pesto: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/let-food-be-thy-medicine-and-medicine-be-thy-food-hippocrates

Great Salad Dressings: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/healthy-salad-dressings

The Elimination Diet: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/food-allergies-and-the-elimination-diet

Wonderful Healing Nettles: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/spring-time-super-tonic-food-nettle

Fire Cider:  Used for salad dressings, morning drink, on top of rice or veggies....

http://mcminnvillehealthdefense.ning.com/profiles/blogs/fire-cider

Longevity Chai: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/longevity-chai

May Day Challenge: Set a goal for less texting and cell phone use. 

Tea for two, three or more?... Spend quality time together, by turning off cell phones, TV and computers.  Look in each others eyes, look at what is around you, listen to the sounds of life and truly taste what life is all about.. 

My tea this morning is a mix of burdock root, dandelion root, hawthorn berries, ginger, fennel, cinnamon, black tea, a pinch of Damiana... spring water and organic coconut full fat milk

The benefits of Damaina: http://www.herbwisdom.com/herb-damiana.html

This recipe is Kid Approved !   All six of our kids loved this recipe when they were younger.

Pizza Crust Recipe # 1

1/2 cup Almond Flour (add more as necessary for a workable dough consistency) 

1 egg

1 teaspoon extra virgin olive oil

1/4 real salt

Italian spices such as oregano and basil to taste

In a bowl mix the above ingredients together and add more folour as needed to form a ball.  Oil a pan with oilive oil.  Add the dough ball pressing down with hands to form the shape of a small pizza crust.  Do not worry if it is not as big as the pan.  

Preheat the oven to 350 degrees with the crust in pan (this allows the crust to setup and brown a bit.)  By the time the oven heats up, the crust should be crisp and ready for the toppings

add toppings drizzle with olive oil and bake for 10 minutes.

Pizza Crust Recipe #2

3 1/2 cups coarsely grated, unpeeled, zucchini squash

3 eggs, lightly beaten

1/3 almond flour

1/2 cup grated brick cheese 

1/2 cup grated, 100% pure Parmesan cheese

1 tablespoon fresh basil leaves, minced (dried may  be substituted but use only about 1/2 tablespoon)

1/4 real salt

Salt grated zucchini squash with 1/2 teaspoon salt and let stand for 15 minutes to draw out excess water.  Squeeze zucchini with hands to get rid of as much water as possible. 

Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet.  Pat smooth. 

Bake for 30 minutes at 325 degrees or until crust is dry and browned.  

Brush the top of the crust with oil and broil it under moderate heat for 5 minutes.  

Layer cheese on baked crust. 

Spread generously with sauce of choice.

Add your choice of toppings.

heat pizza in 350 degree over for about 25 minutes until it is very hot and cheese is bubbling. 

Serve hot with a tossed salad and enjoy your food. 

The pizza was topped  with our wild edible weed pesto, my own canned tomato sauce and organic bio-dynamic mozzarella cheese.