Alfalfa is a plant we can use with complete safety. It is non-toxic, non poisonous and non-habit forming. This qualifies it as one of many herbs which are beneficial for mankind.
The humble Parsley is used as a popular garnish but is usually left uneaten. This is a pity since it is probably more nourishing than the concoctions which it garnishes. Often it is the only green on the plate! Parsley is also a remarkable diuretic which, among other things, heals many complaints of the urinary system.
Dr. John R. Christopher, founder of The School of Natural Healing, classed Slippery Elm among the demulcent and emollient herbs, soothing substances with much mucilage that soothe tissues and help remove inflammation and mucous wherever they are used. Slippery Elm is particularly useful because its abundant mucilage soothes, disperses inflammation, draws out impurities, heals rapidly and greatly strengthens as it heals.
The key to good seasoning is blended flavor, with the flavor accents mutually compatible, following one another in proper order, and having the right emphasis or intensity. Flavor harmonies are not always easy to achieve, but they can be most rewarding. The first and last flavor impressions are the most important, and a pleasing aftertaste is the ultimate goal of all good seasoning.
1 cup quinoa ½ tsp. kosher salt, 2 Tbsp. olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 medium zucchini, chopped (2 cups) divided 3 carrots, peeled and chopped (1 ½ cups) ¼ tsp. crushed red pepper flakes 2 tsp. fresh thyme or oregano (optional) 1 Tbsp. chopped fresh chives Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 ...