Who doesn’t love mocha – that delicious blend of chocolate and coffee? This dandelion hot chocolate is a wonderful twist using roasted dandelion root coffee to make a healthy herbal hot chocolate beverage. Top it with my maple whipped cream and sit back and relax. Best of all, no one will know it’s not “real” coffee.Continue Reading
This fire roasted Greek eggplant dip has a lightly roasted taste from the smoky eggplant and garlic combined with fresh herbs. It’s a really delicious appetizer to serve and impress your guests.Continue Reading
In northern climates, gardeners grow what is called hardneck garlic because it thrives in cold temperatures. In late spring, hardneck garlic produces a leafless, curly, flowering stem called a scape. The scape itself is delicious, and can be used in many ways. Garlic scape powder is one of many ways I use garlic scapes, and while I love garlic powder and make my own, making scape powder is a much easier process.Continue Reading
Zuppa Toscana – Tuscan Soup with Stinging Nettle
Low Carb Zuppa Toscana is an amazingly delicious soup. Since I love all things foraged, I created this soup with stinging nettle instead of spinach or kale. But yes, you can use either of those if you can’t find nettle.
I highly recommend using sausage from pastured pork, grass-fed butter, and organic vegetables in the recipe. With the wild foraged stinging nettle, it will certainly be a nutrient dense meal.
This sweet and spicy purslane refrigerator relish is made with foraged purslane (a delicious common weed), sweet and hot peppers, and onions in an apple cider vinegar brine; it is lightly sweetened with coconut sugar.Continue Reading
I was passionate about wild violets as a child and would collect them until my hands could hold no more. When we moved 20 years ago, I didn’t find any violets on our new property so I transplanted some from our old home. It wouldn’t have been home without them. Violets have many uses including making a beautiful violet jelly.Continue Reading