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Here’s to Your Health

Herbal DIY gifts for the holiday season Recipes and photos by Anna Marie Beauchemin Clinical Herbalist, East Bay Herbals As an herbalist and chef I’m always looking for creative ways to share the culinary magic of herbalism. Here are three recipes that allow you to share the healing magic of herbs in a way that…

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What’s in Season?

Produce harvested at its peak is your sure bet for flavor and freshness. By Barbara Kobsar Illustration by Charmaine Koehler-Lodge   August Plums please the palate this month with their slightly tart or sweet honey notes. Over 200 types are grown in California (we see only 15 to 20 of these) and make up 90%…

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Split Jaw • Split Pea

By Garth Grimball | Illustration by Jessica Caisse   “You know how I always say I’ve never met a soup I didn’t like?” It is remarkable how many stories my grandfather begins with this rhetorical question. The man lives for soup and talks about it at length to anyone, so much so that my family…

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Pelé Aveau’s Split Pea Soup with Ham

From the story Split Jaw • Split Pea  By Garth Grimball | Illustration by Jessica Caisse Serves 8 1 pound green split peas 2 tablespoons butter 1 medium onion, diced 1 large carrot, diced 2 celery stalks, diced Pinch of cayenne 1 tablespoon curry powder 3 sprigs thyme 1 bay leaf 2 quarts chicken stock…

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Chipotle Pumpkin Soup Alchemy

Related story: What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods Interview and Illustrations by Margo Rivera-Weiss Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect…

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Tteok-Guk from FuseBOX

From Warming Winter Foods by Anna Mindess Tteok-Guk from FuseBOX (Korean rice cake soup) For Korean ingredients, Chef Chang recommends Koreana Plaza on Telegraph Avenue in Oakland or HanKook Supermarket in Sunnyvale. “Of course, the best adventure would be L.A.’s Koreatown,” says Chang. Recipe courtesy of FuseBOX. Makes 2–3 servings For the beef and daikon stock…

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Curry Roasted Vegetable Soup

From A Friendsgiving Picnic by Melissa Fairchild Clark My friends each brought their own mug for the soup. Serves 12 2 medium butternut squash, peeled and cut into 1-inch chunks 3 onions, quartered 2 fennel heads, quartered 1 Fuji or Gala apple, cut into 1-inch chunks 3½ teaspoons salt 1½ teaspoons black pepper 2 teaspoons…

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Chef Garcia’s Roasted Cauliflower Soup with Comté

Chef Denise Garcia is extremely fond of Comté. She says this French beauty is a regulated AOC (Appellation d’Origine Contrôlée) cheese, much like Champagne is in the wine world. Garcia once asked their Cheese Therapy distributor how they would grow Livermore up on beautiful cheeses, and was told, “Comté is where you start. Comté is…

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Spring Tonic Nettle Soup

This recipe is adapted from Jessica Prentice’s Full Moon Feast (March 2006) and is printed with permission from Chelsea Green Publishing. Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top 4 inches of the plant. In the kitchen use tongs…

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