garden · healing · herbal · nomadique · recipes · Straight Outta The Kitchen · wild foods

Setting Flames to Fire Cider

Something terrible must have been happening for the past 6 years I’ve been studying herbalism because not once during this time had I made a bonafide fire cider until this year! Everything changed this winter as the third batch is steeping away, ready to be filtered & bottled in a mere 2 weeks. There are… Continue reading Setting Flames to Fire Cider

recipes · Straight Outta The Kitchen

Top Notch Miso Brownie Recipe

Miso Brownie is not just one of our Partridge Chanteclers. As with most brownie recipes, the base is chocolate and eggs – this time I broke down the ingredients to their bare bones; replace the pre-made chocolate with cocoa butter and jazz up the cocoa powder. This recipe is adapted from the New York dessert… Continue reading Top Notch Miso Brownie Recipe

herbal · recipes · Straight Outta The Kitchen · wild foods

Spring Breakfast Bowl Recipe

  Having gone a crazy with the sprouting these past couple of weeks, I am trying to find new ways to enjoy germinated wheat & buckwheat.  They are a great source of enzymes and delicious bacteria! I love the chia pudding craze so I decided to take a little turn on this trendy classic. This… Continue reading Spring Breakfast Bowl Recipe

garden · healing · herbal · nomadique · recipes · wild foods

Honey Infused Garlic

  Winter is ticking into springtime and a lot of our garlic braids are starting to germ! There is nothing wrong with the herb, but we have so much left over and ready to be transformed into a delicious & soothing remedy for the changing seasons. I start by clearing any shrivelled or mouldy cloves… Continue reading Honey Infused Garlic

garden · nomadique · recipes · wild foods

Topinambour

Helianthus tuberosus The topinambour; sunchoke; Jerusalem artichoke; any other names I am missing?!   For years these Plants have been shooting up great green sprouts and soon enough October rolls around and they finally begin to flower.  Topinambours are a staple to the NorthEastern NorthAmerican diet (or so they should be!) as they are perennial… Continue reading Topinambour

recipes · wild foods

Fermentation Basics

Lacto-fermentation as a “foodie” thing is of course raging in popularity right now.  The simplicity of preparation, the dense aroma of semi-rotten, bacteria-eaten vegetables, the infinite variety.  The fact that this dish (and it is a dish, never a side) is raw is also quite interesting as the process of fermentation releases mineral content and… Continue reading Fermentation Basics