Recipes from the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being by Nickerson Brittany Wood

Author:Nickerson, Brittany Wood [Nickerson, Brittany Wood]
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2017-06-27T04:00:00+00:00

Green Substitutions

For this dish I like to combine wild greens like dandelion, nettle, galinsoga, lamb’s quarters, and sorrel with cultivated greens like spinach, Swiss chard, kale, and tatsoi, but you can use whatever you have available. If you do not have fresh herbs, you can substitute 1 tablespoon dried basil, 1 tablespoon dried parsley, and 1 teaspoon dried oregano.

Sweet Potato Rice

yield: 4 servings

I made this for the first time during college when I was living in San Francisco. Since then I have prepared it many times, and it has been much loved by my family and friends. Some have even begun to claim it as their own. I can hear my brother’s voice: “Brit, we made sweet potato rice last night — so good!” And then he tells me about his latest rendition. One of his favorites is to sauté jalapeño and garlic with the sweet potato and garnish the dish with cilantro. Sometimes the most comforting foods are those that we lovingly return to time and again, adapting them as we go to fit the season, the meal, and the mood.

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