Healing Herbs to Include in Recipes


  • 2 tablespoons butter or ghee (clarified butter)
  • 1 onion,chopped
  • 2 cloves garlic
  • 3 cups greens(dandelion,Swiss chard,kale,collard,arugual,watercress,sorrel,mustard greens or spinach),chopped
  • 2 tablespoons powdered nettles(no stems),if available
  • 1/2 lemon
  • 2 qaurts water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Melt butter in a large pot.Add the onion and garlic.and saute for 5 minutes.Add the greens,and stir for 3 minutes,Add the greens,and stir 3 minutes or until wilted.Add the powdered nettles and water.Use a blender or immersion  blender to cream the soup add salt and pepper to taste.Simmer for 20 minutes covered.Add juice and  zest of 1/2 1/2 lemon juts before serving


Savory with a hint of sweetness and the aroma of spices.

  • 2 tablespoons coconut oil
  • 2 cups peeled winter squash
  • 1 onion
  • 1fresh dandelion root,whole
  • 2-inch piece fresh turmeric or 1 teaspoon dried powder
  • 2-inch piece burdock root
  • 2 sticks astragalus root (leave whole)
  • 5 calendula blossoms,fresh or dried,petals only (discard calyx)
  • 2 quarts chicken or vegetable broth
  • 1 can (14oz) full-fat coconut milk
  • 3-inch piece peeled ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 tablespoons honey or coconut sugar

Heat the oil in large soup pot and chop the veggies(you may leave the dandelion whole far later removal or chop it finely)Add fresh,finely chopped spices and saute 5 minutes,stirring occasionally Add salt,calendula petals,dried herbs,honey and stock,Simmer,covered,for about 45 minutes or until the squash is soft.Mash a bit of the soup to give it a creamer consistency.Add the coconut milk just before serving and heat through The astragalus may be removed or kept in with the leftovers to increase the soup’s healing benefits


  • 1 large onion
  • 2 cloves garlic
  • 2 small beets
  • red potato
  • 3 cans chicken or vegetables stock 2 table spoon olive oil \
  • 1 tablet

Scrub all veggies and root herbs well.Cube the vegetables and thiny slice the burdock.Heat a large soup over heat,and add soup pot over  medium  heat,and add oil,choooped  onion,garlic and potatoes.Saute for 5 minutes,and then add the remaining vegetables,stirring often.Add the whole astragalus root and the soup stock along with the thyme or oregano,salt and pepper.Cover and simmer on low for 45 mintues or until beets are tender.

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