Happy Spring!


Seniors save 10% every Tuesday ~ Receive a five cent credit for each bottle, jar or bag that you bring in to reuse ~ Join our Bulk Herb Club and save 10% on bulk purchases, all the time!

March Special Sales Days

Saturday, March 2nd ~ Arts Alive! Party 
Join us from 6 to 9pm for inspiring local art and the live acoustic guitar stylings of Todd Krider. We'll be serving a "Sap's Rising" spring wine cocktail made with schizandra berries, blood oranges and roasted beets (yes, beets!), herbal tea, fresh organic pears, lemon crisps, and our yummy herb cheese spread blended with our 
PLUS, save 20% today on all our Humboldt Herbals logo wear: hoodies, long sleeved tees & organic short sleeve tees!   New logo wear in new colors and styles will be arriving in April. . . 
 
Sunday, March 3rd ~ If Pets Had Thumbs Day  
This day was established to make you wonder what if. . . . .  
We think if pets had thumbs they'd all be picking up gentle herbal formulas to help them feel vibrant and healthy!  Enjoy 15% off ALL herbal products for pets today, including Eagle Peak, Animal Apawthecary, and our popular
bulk powdered blends that are sprinkled on your pet's food.

Tuesday, March 8th ~ International Women's Day
Enjoy 10% off all products from women-owned businesses today, including Humboldt Herbals brand products, Alpine Meadow Botanicals, Simmons Soap, Wild Carrot, Camamu, Laurainbow, Fawn Lily and Purple Iris jewelry, and lots more!

International Women's Day is sponsored worldwide by the United Nations. The roots of this celebration goes back to the late 1800's to early 1900s. It grew from women's socialist movements and early women's trade union groups.  The first International Women's Day was held March 19, 1911. Women socialists and trade unions held an earlier Women's Day on the last Sunday in February, 1908. The event grew from there and has been celebrated annually since. The focus is upon women workers, and advancing women's rights in  the workforce, politics and society.  

Sunday, March 10th ~ Daylight Savings Time  
Hard to believe it's already time to say goodbye to our beloved "extra" hour.  Save 10% on all our natural sunscreens today to help your skin stay healthy and protected while you enjoy the spring sunshine!

Monday, March 11th ~ New Moon 
Save 10% on all our bulk herbal tea blends today!  It's a perfect day to stock your tea cabinet with new tonics for Spring.  If you're in our Bulk Herb Club, you'll save 20%! 

Wednesday, March 13th ~ Jewel Day
Add some sparkle with 10% off beautiful Laurainbo hanging window crystals and fill your room with jewels of light!


Sunday, March 17th ~ St. Patrick's Day
Time for the annual "wearin' o' the green" - get 10% off your entire purchase today if you're wearing green!  Erin Go Braugh! (Ireland Forever)

St. Patrick's day is in honor of the Patron Saint of Ireland (though truth be told we tend to side with the snakes), and is truly a day of celebrating Irish history, ancestry, traditions and customs. Over 34 million Americans are of Irish descent - almost nine times the population of Ireland!  As the saying goes, everyone is a little Irish on St. Patrick's Day.

Wednesday, March 20 ~ Spring Equinox
We're giving away a free sample of
Spring Soul Reviver organic herbal tea with any purchase today, including purchases from our web site - Enjoy and celebrate this day of balance and rebirth!  

Wednesday, March 27 ~ Full Moon
It's the first Full Moon of Spring!  Save 10% on all our organic medicinal herb seed packets from Horizon Herb and plant by the light of the moon. . .

Thursday, March 28th ~ Weed Appreciation Day

Save 15% today on all things Dandelion, in appreciation of our favorite
"weed" ~ try our delicious
Dandy Blend (click here to learn more about this delicious treat), Dandelion Dynamo body oil, organic dandelion leaf, organic dandelion root, and organic roasted dandelion rootJust Dandy! 

Saturday March 30th & Sunday March 31st ~ Easter!
The Easter Bunny is making his regularly scheduled visit to the herb store, and will be dropping off a basket of prize eggs for our shoppers this weekend!
Choose an egg from the basket with any purchase all day Saturday and Sunday, and win discounts, rainbow glasses, Fairy Dust and other prizes ~ every egg's a winner.  Thanks Easter Bunny!


Here's a great link from Mother Earth News that tells you how to easily make your own natural egg dyes ~



classesMarch Classes at Humboldt Herbals

Please pre-register for classes by calling us at 442-3541.

 

Qi Gong Movement Meditation with Candice Brunlinger
Sunday, March 10th from 5:30 - 6:30pm 

2nd Sundays of Every Month, 5:30-6:30pm ($10/class)  

  

Humboldt Herbals is hosting regular Qi Gong classes the 2nd Sunday of every month! This meditative practiced has been used throughout Asia for thousands of years as a form of gentle exercise to maintain, balance and enhance overall health and well-being. Qi Gong incorporates slow movement with breath and visualization to move stagnant energy/chi and cleanse the mind, body and spirit. Studies show Qi Gong practice helps increase circulation, builds or enhances chi levels throughout the body, balances the nervous system, increases focus and other cognitive functions, stimulates the immune system and can help manage chronic pain, all of which help improve overall health and well being. No previous experience required. Wear comfortable clothing and shoes. Handouts included!

 

Candice studied herbal and energetic medicine through the Northwest School of Botanical Studies. She is currently an herbalist at Humboldt Herbals and in the initial stages of starting her own clinical herbal practice. Candice also studies Tai Chi Chuan and Qi Gong with Margy Emerson and practices energetic work in her free time.
 


Food Heals with Marcia Stroud, MA, Biochemist, Herbalist & Nutritionist

 

Wednesday, February 13th from 6:30 - 8:00pm ($25)

 

Thinking about changing the way you eat?

Good health depends on good nutrition - learn how you can eat your way to better health!

 

In this class, we'll discuss five key principles of healthy nutrition.

*           How to determine your nutritional type

*           Which saturated fats are healthy

*           How the glycemic index relates to overall wellbeing

*           How enzymes, pH, and raw foods relate to overall health

*           When raw veggies may not be the best choice and which organic foods  are not the healthiest

 

And, because what you don't put into your system is just as important as what you do, we'll examine ways to reduce your intake of toxins. This course also includes a look at some natural allies to support specific areas such as energy and sleep. And, finally, we'll discuss external body and skin health and their relationship to overall wellbeing.

 


Coming in April ~ (we're so excited about this class!!)


Intermediate Herbology with Jane Bothwell 

 

April 17 - June 12, 2013

 

Wednesdays
from 7:00 - 9:00 p.m.

 

 

Location: 219 D Street, Eureka (next to Humboldt Herbals) 

 

Tuition:  $365

   

Please call the Dandelion Herbal Center at (707) 442-8157 to register or for more information.  You can also register online at www.dandelionherb.com

             

This course covers individual body systems and applicable safe and effective herbal treatments, the philosophy of herbal therapeutics, herbal formulation, wild foods, and wild plant identification.    

        

Designed for the intermediate student and those who want a refresher course as well, this class will guide you through the gentle, healing way of herbs.

April 17:  Philosophy of herbal therapeutics, healing the whole and formulation techniques.

 

April 24: Herbs for the adrenals and the nervous system.

 

*April 28: Herb Walk - Samoa Dunes 1:00 - 3:30pm

 

May 1: Adaptogenic and immune system herbs.

 

May 8: No Class

 

May 15: Liver and blood tonics.

 

May 22:  Improving digestion and assimilation.

 

May 29: Supporting our reproductive system

 

June 5: Easing the urinary tract

 

June 12: Class review and CELEBRATION!

 

 

spring
Spring, Greens & Your Liver
      
Springtime brings the happy, energizing experience of bluer mornings and longer days.  As the weather becomes warmer we naturally want to rise earlier, eat lighter, allow the body to cleanse itself from the heaviness of the colder months and start putting those dreams we were nurturing throughout winter into action.

 

In both eastern and western traditions, this is the season to tend to our liver and gallbladder.  The liver is one our most important digestive organs performing a huge amount of processes.  It transforms raw materials from digestion into useful substances the body can use, detoxifies harmful substances from the blood, secretes bile that helps us digest fats as well as manufacturing many vital proteins, vitamins and minerals. Our gallbladders store and concentrate the bile from the liver, and secrete it during digestion.  As we move from indoor, cozy winter days outside to the tasks of spring, it's a perfect time to give our liver and gallbladder some much needed rest and rejuvenation!

 

One easy way to help rejuvenate the liver and gallbladder is to begin each day by sipping warm water mixed with the juice of a lemon.  Sour flavored foods or herbs are often composed of acids, making them somewhat astringent in action.  The acidic component facilitates metabolism of fats and phlegm by increasing saliva flow, which aids digestion, thereby putting less load on the liver.  Nourishing teas that support the liver are a great idea, too.  Two blends we suggest here at Humboldt Herbals are our Spring Soul Reviver, and I Love My Liver herbal teas.   

 

It's also important to try to eat lots of fresh greens, including wild greens like chickweed, violet leaves, sheep sorrel, miner's lettuce, nettles, and especially Dandelions!  A springtime feast wouldn't be complete without Dandelion greens. Although in America the Dandelion (Taraxacum officinale) has gotten a bad reputation, this isn't true everywhere. In France, beds of the prized bitter delicacy are planted right outside the kitchen of many homes. In America we rarely eat bitter foods, although sadly we are missing out on a secret many Europeans still know. Bitter foods tone and stimulate the liver and the entire digestive tract.

Eating Dandelion greens, even just a few, with your meal will encourage your stomach to produce hydrochloric acid, your liver to produce enzymes, your gallbladder to produce bile, and your intestines to step up peristalsis. The whole digestive process is assisted, and as a result we are able to assimilate more nutrients from our food, and problems like gas and constipation are decreased. Dandelion is a potent liver tonic and rejuvenator, prized as a spring tonic by many cultures. Several leaves a day will go far in helping you make a healthy transition into the springtime.

 

Worth eating for their nutritional value alone, the greens are extraordinarily high in Vitamins A and C, potassium, and calcium. They are also high in iron, phosphorous, and the b-complex, as well as other trace minerals. Tasty both fresh and cooked, try adding a chopped handful to your salad and put some in with your other steamed greens. I like to cook them with sweet foods that help cut the bitterness, like onions, squash, and garlic. Most people can harvest free greens right from their yard, or you can buy them at your local natural food store or farmer's market. 

If harvesting from your yard, make sure you're harvesting true dandelions ~ the leaves will be hairless and sharply serrated along the sides, like the tooth of a lion, or "dent-de-lion" - the French expression that became the common name Dandelion. A common look alike plant, called False Dandelion or Cat's Ear, has fuzzy leaves and the serrations are much more rounded and less pronounced.  It's not harmful to eat False Dandelions, but the hairy leaves are most definitely not a pleasant culinary experience.  The flowers of true Dandelions are edible, too, and the little petals make a lovely addition to cooked grains, salads and stir-frys. 


Celebrate the new season by going out to gather some wild foods, and enjoy the healing benefits of some of those "weeds" you pull out of your garden. Your liver and gallbladder will appreciate it very much!  Plus, by eating what is abundantly offered from the Earth you will feel more connected to the place you live in. The deep nourishment in edible weeds will help you feel more alive and energetic. Best of all, you'll enjoy the Spring delights of being outdoors among the wild plants.

recipes
Savory Spring Recipes

The best food preparation styles for spring include stir-fry, saute, steaming, grilling & broiling.  Try to make sure you include warm foods (like wilted greens in your salads) and warm spices (like cinnamon, turmeric and ginger) in each meal.  Enjoy lots of seasonal veggies, lean proteins, avocados and delicious fats like ghee, toasted sesame oil and good quality olive oil, and keep a dish of lemon slices on hand for easy squeezing.  Bon Apetit!

Dandelions!


Used as medicinal and edible, the Dandelion is very nutritious, having more vitamins and minerals than most vegetables with a a long history of use as a food in many countries. Leaves can be cooked or boiled as a pot herb or enjoyed raw in salads (the young leaves are much less bitter), flowers can be incorporated into lots of dishes, and the dried, roasted roots are enjoyed around the world as a coffee substitute. Dandelion Wine is made from fermented flowers that, when made correctly, results in a very flavorful and medicinal treat. You can buy dandelion greens in the produce section of most natural food stores, or harvest your own young spring greens from sunny meadows or your (unsprayed) yard. Remember, if the leaves are "fuzzy" it's not a true dandelion. True dandelion leaves are smooth and hairless.

 

Curried Dandelions 
4 tbs. peanut oil, sesame oil, or olive oil
9 cups young common dandelion leaves or other bitter wild or commercial greens
4-1/2 tsp. garlic, chopped
1-1/2 cups water
3/4 cup silken (the softest variety) tofu
2 tbs. mellow (light-colored) miso
1-1/2 tbs. lime juice
1-1/2 tbs. curry powder, or to taste
   1. Saut� the common dandelion leaves and garlic in the oil 10 minutes.
   2. Meanwhile, puree the remaining ingredients in a blender.
   3. Add the puree to the dandelions, bring to a boil, reduce the heat to low, cover, and simmer 10 minutes.

 

Spring Song Soup (Susun Weed recipe) 
2 cups nettle tops
1 cup yellow dock leaves
1/2 cup dandelion leaves
2 cups water
1 large onion
2 tablespoons olive oil
2 carrots, diced
2 turnips, diced
6 cups water
3 Tbs brown miso
Wash greens; chop, and cook until tender in water in a large pot.  Meanwhile, saute onion in oil until golden.  Add onion, carrots, and turnips to nettles. Add water and a pinch of salt and simmer for at least thirty minutes. Thin miso and add just before serving. Garnish with pansy blossoms.

 

Rosemary Gladstar's Favorite Dandelion Greens 
Steam the leaves, then marinate them overnight in Italian dressing and honey.  Warm gently, and enjoy!


Wilted Garlic-Sesame Salad
Toss dark green leafy vegetables in hot, garlicky oil for a cleansing -- and delicious -- dish.

1 tsp. olive oil
1 clove garlic, minced
1 lb. spinach, stemmed,
or 1 lb. Swiss chard, stems sliced, leaves torn
or 1 lb. mixture of spinach and watercress
Salt and freshly ground pepper to taste
1 tsp. sesame seeds for garnish

Warm oil in large skillet over medium-high heat. Add garlic and stir until lightly browned, about 45 seconds. Add greens (do in two batches if necessary) and toss until just wilted, 2 to 4 minutes. Season to taste with salt and pepper. Sprinkle with sesame seeds.


Steamed Salmon and Asparagus with Mustard Dill Sauce
The tangy mustard dill sauce is a great complement to both the salmon and asparagus in this Healthiest Way of Eating recipe. It also provides you with excellent sources of health-promoting omega-3 fatty acids, vitamin K, niacin, selenium, protein and tryptophan

    1-1/2 lb salmon filet, skin and bones removed and cut into 4 pieces
    1 + 1 TBS fresh lemon juice
    2 bunches asparagus, bottom fourth removed
    1 TBS extra virgin olive oil
    salt and white pepper to taste
    Mustard Dill Sauce
    4 oz silken tofu
    1 TBS prepared mustard such as Dijon
    4 TBS fresh dill chopped
    1 TBS honey
    2 TBS fresh lemon juice
    1/2 cup water
    1/4 tsp salt
    1/4 tsp white pepper
    2 TBS extra virgin olive oil

    Bring 2 inches of lightly salted water to a boil in a steamer with a tight fitting lid.
    While water is coming to a boil, put all sauce ingredients except olive oil in a blender and begin to blend on high speed for about one minute. While blender is running, drizzle olive oil in a little at a time. Set aside.
    Snap off tough asparagus ends. When water is at a full boil place asparagus in steamer basket, cover, and cook until asparagus is tender, about 3-5 minutes, depending on thickness. Remove from steamer, toss with 1 TBS lemon juice, 1 TBS olive oil, salt and pepper.
    Rub salmon with 1 TBS lemon juice and season with a little salt and pepper.
    Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes. Place salmon on a plate and pour desired amount of sauce over it and the asparagus.


Fresh Herbed Chicken Breasts
The fresh herbs in this recipe turn an ordinary chicken breast into a flavorful dish with added healthy benefits. It takes very little time and is well worth the little bit of extra effort, giving you another easy way to enjoy the chicken.

    4 boneless chicken breasts with skin on
    2 medium cloves garlic, pressed
    1 TBS fresh squeezed lemon juice
    2 tsp chopped fresh sage
    2 tsp chopped fresh thyme
    1 tsp chopped fresh rosemary
    1/4 cup chicken broth
    salt and cracked black pepper

    Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or Pyrex for this.
    Season chicken with a little salt and pepper. When pan is very hot (which takes about 5 minutes), put chicken in pan and return it to broiler. Turn heat to low. Don't put it too close to the heating element. It is best to put in middle of the oven, about 7 inches from the heat source. Broil for about 15 minutes, or until done, depending on thickness of chicken.
    While chicken is cooking chop herbs.
    In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for about 30 seconds.
    When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.


Calabacitas
    1 medium onion, cut in half and sliced thin
    4 medium cloves garlic, chopped
    2 cups zucchini, diced into 1/2 -inch cubes
    2 cups yellow squash, diced in 1-inch cubes
    15 oz can (BPA free) diced tomatoes, drained
    4 oz can (BPA free) of diced green chili
    1 TBS + 3 TBS chicken or vegetable broth
    1/4 cup chopped cilantro
    3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
    salt and black pepper to taste
    *Optional: drizzle with olive oil before serving

    Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
    Prepare all the vegetables.
    Heat 1 TBS broth in 11-12 inch stainless steel skillet. Saut� onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and saut� for another minute.
    Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
    Stir in herbs, salt, and pepper.


Miso Healthy Saut�
Miso is a great way to add extra flavor and nutrition to your recipes. This versatile Healthy Saut� recipe can be adapted to any of your favorite vegetables or whatever you may have on hand.  In fact the more variety, the more nutritional value. Enjoy!

    1 TBS dried hijiki, sea palm or arame seaweed, soaked in 3/4 cup warm water (save water)
    1 medium onion, cut in half and sliced thick
    1 TBS minced fresh ginger
    3 cloves garlic, pressed
    1 medium sized carrot, peeled and sliced very thin
    2 cups small broccoli florets, about 1/2-inch pieces
    1 cup shredded green cabbage
    4 oz thin sliced beef or chicken, or firm light tofu cut into 1/2-inch cubes
    2 TBS light miso
    2 TBS soy sauce
    2 TBS rice vinegar
    salt and white pepper to taste
    1 tsp toasted sesame seeds

    Chop onion and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
    Rinse and soak seaweed in about 3/4 cup hot water, and chop rest of the vegetables. After about 10 minutes squeeze seaweed to remove excess water. Save the water.
    Heat 1TBS of seaweed water in a stainless steel wok, or large skillet. Saut� onion and carrots in seaweed water over medium-high heat, for 2 minutes, stirring constantly.
    Add garlic and ginger. Continue to stir constantly. Ginger may stick a little to the pan. Don't worry about it. It will come up when liquid is added. After about 2 minutes add broccoli. Stir-fry for another 2 minutes.
    Add cabbage, miso dissolved in 2 TBS seaweed water, soy sauce, rice vinegar, seaweed, and tofu.
    Continue stir-frying for another 2 minutes, stirring constantly. Add salt and pepper. Sprinkle with sesame seeds and serve.


Warm Asparagus Salad
Not only is it an excellent source of health-promoting vitamins A, C, and E, but it provides 16% of your Daily Value for folate. Enjoy!

    1/2 small onion, cut in half and sliced thin
    2 TBS light vinegar (rice, apple cider, or white wine)
    1 cup hot water
    1 bunch asparagus
    3 TBS low-sodium chicken or vegetable broth
    7-1/2 oz jar of roasted red bell peppers, drained and slivered (or 2 medium red bell peppers, sliced thin)
    1 TBS balsamic vinegar
    1 TBS extra virgin olive oil
    salt and black pepper to taste

    Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients.
    After about 10 minutes, remove onion from hot water and squeeze dry.
    While onions are marinating heat 3 TBS broth over medium heat in a stainless steel skillet.
    While broth is heating, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.
    When broth begins to steam, add asparagus. Cover and cook for 5 minutes. The outside will be tender and the inside will be crisp. Thinner spears will take about 3 minutes.
    Mix together roasted peppers with marinated onion, asparagus, vinegar, olive oil, salt, and pepper. Marinate for 4-5 minutes and serve warm.

    Optional: If you use fresh red bell peppers, saut� them for 7 minutes and toss with rest of ingredients in place of roasted peppers.


Poached Eggs over Spinach & Mushrooms
Don't reserve this meal just for breakfast; it's great for lunch or dinner as well.

    4 large free-range chicken eggs
    1 tsp light vinegar, (rice, white wine, or apple cider)
    1 TBS olive oil
    1 medium onion, chopped
    2 cups sliced crimini or shiitake mushrooms
    1 medium tomato, seeds and excess pulp removed, chopped
    3 medium cloves garlic, chopped
    10 oz package frozen spinach, thawed and excess water removed
    salt and black pepper to taste

    Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.
    Add 1 tsp vinegar to water in a 10-inch skillet.
    While water is coming to a high simmer, in a separate skillet heat 1 TBS olive oil. Saut� onion and mushrooms for 3 minutes over medium heat stirring frequently.
    Add tomato, garlic, spinach, salt and pepper and saut� for another 2-3 minutes.
    When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.


Golden Spinach and Sweet Potato Healthy Saut�
Enjoy the combination of spices that gives this spinach and sweet potato dish a unique flavor. Spinach is one of the most nutrient-rich vegetables around and the sweet potatoes add fiber and an extra dose of health-promoting carotenoids to this dish.

    1 medium onion, chopped
    4 medium cloves garlic, minced
    1 cup + 1 TBS chicken or vegetable broth
    1/2 tsp turmeric
    1/2 tsp coriander
    1/2 tsp cumin
    1/4 tsp cardamom
    1 TBS fresh lemon juice
    2 cups sweet potatoes, peeled and cubed
6 oz frozen spinach, thawed
2 TBS chopped fresh cilantro
2 TBS melted ghee (clarified butter)
    salt & pepper to taste

    Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
    Heat 1 TBS broth in a large stainless steel skillet. Saut� onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to saut� for another minute.
    Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes.
    Press water out of spinach and add to sweet potatoes. Cook uncovered for a 3-4 more minutes to allow sauce to thicken. Add cilantro, salt, and pepper, and drizzle with melted ghee.


Roasted Squash & Fennel with Thyme

    2 small summer squash, (about 12 ounces)
    1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
    1 tablespoon extra-virgin olive oil
    1 tablespoon chopped fresh thyme
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/4 cup thinly sliced garlic

    Preheat oven to 450�F.
    Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.


Lemon Ginger Miso Soup
A light, delicious comfort food that brings deep nourishment to your body. Keep the ingredients on hand, and enjoy frequently!

3 cups water (preferably filtered)
1 crushed garlic clove
1 teaspoon of grated ginger
juice of half a lemon
2 tablespoons red miso
a few drops of sesame oil
vegetables of your choice (sliced shiitake mushrooms, green onions, kale/chard, grated burdock, carrots, and any other veg you might have around)
Optional: chopped fresh herbs (parsley, cilantro, thyme, rosemary, etc.)
Optional: shredded chicken and/or a raw scrambled egg slowly drizzled into the simmering broth
Optional: pinch of cayenne

Bring the water to a boil and add garlic, ginger, and vegetables. Reduce heat and simmer for 10 minutes. Turn off the heat and add lemon juice, miso, chopped fresh herbs and sesame oil. Stir to dissolve the miso and serve.