Herbs for the Stock Pot
Around the world, the stock pot has been a place to transform bones and vegetable scraps into easy to digest, mineral rich broths, and to incorporate the healing power of herbs into food. While we often separate food and medicine in our culture, they have historically gone together -…
Curried Lamb
This was the first year that I raised lamb and it has given me a wonderful excuse to experiment in the kitchen. I have been on a kick making Indian food this winter and, in that spirit, last weekend I made naan, saag paneer with home-made paneer and curried…
Cultured Cranberry Apple Chutney
Fermented foods support digestion and the assimilation of nutrients. A condiment sized portion of a fermented food with each meal provides important nutritional and digestive support. This chutney is sour and a little sweet and acts as a great palate cleanser with rich, heavy winter foods (think Thanksgiving!). You can…
Beet Kvass
Kvass is a naturally fermented beverage, traditionally from Russia. Traditionally made from stale bread, I like to make it from beets. It is very high in vitamins and minerals and a nourishing tonic for the blood. Beet kvass is alkaline to the body and a great digestive aid. It is…
Welcome to my blog!
Hi! My name is Brittany, and I write about what inspires me in my practice as an herbalist and educator, and as a person who loves to putter around in the kitchen. Here you will find a combination of recipes, home remedies, herbal and nutritional wisdom, and musings about my experiences in life, teaching and health. Thanks for reading and enjoy!