Now that I am sitting on a modest amount of rose infused honey I’m feeling the urge to incorporate this unique item into meals and snacks. I’ve mixed it into plain yogurt with raspberries (Food of the Goddess, I tell you!) and tonight I made a Persian style spice rub, mixed it with the honey and rubbed it onto a leg of lamb. The result is quite a lovely break from my standard dinners and this will be one I return to again!

Persian food is one cuisine where rosewater and the flavor of rose is incorporated into food. You can also find it in desserts from Afghanistan and, to a lesser degree in India and the Mediterranean cuisine. I did a little research and found an Iranian beef stew that incorporated several spices and used this as a flavor base for the lamb, adding the honey in to sweeten and caramelize the meat. According to my partner this is “the best roast you’ve made”. Give it a whirl and see for yourself!

       Persian Rose Lamb with Veggies

• 1 tablespoon ground cumin
• 1 tablespoon freshly ground black pepper
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 teaspoon nutmeg 
• pinch of ground cinnamon
• 2 tbsp. rose honey (recipe here)
• 4 pound boneless leg of lamb
• salt, to taste
• 4 yukon gold potatoes
• 4 large carrots, cut into large pieces
• Other roasting veggies, if desired
• 1/2 cup broth

Preheat broiler. Mix spices together and set aside. Remove lamb from netting and open to expose as much flesh as possible. Salt the lamb on all sides. Mix 1 tbsp. of the spice blend into 2 tbsp. of honey and massage the honey into the lamb.

Broil the lamb for 5-10 minutes on each side to caramelize the exterior and seal in the juices.

While the lamb is broiling prepare the potatoes, carrots and any other veggies you would like to cook. Because this is being cooked under high pressure you’ll want to leave veggies in large chunks or uncut if possible to prevent them from getting too soft. Layer them into the bottom of your Instant Pot as follows: potatoes first, then carrots, then other veggies which presumably cook faster than carrots. Pour the broth over veggies. Once the lamb leg is caramelized remove it from the oven and place it atop the veggies in your Instant Pot or pressure cooker.

Pressure cook on high for 35 minutes (or simply use the Meat/stew setting on an Instant pot) and walk away. Once the lamb is done, remove it from the Instant Pot to cool slightly before carving. Serve with vegetables, drizzling a little bit of the rose honey onto the sliced meat before serving.

What I love most of all about this is that in less than an hour I had a leg of lamb on the table! This normally takes at least an hour and a half in the oven. While the Instant Pot was doing its work I was able to food prep some veggies for the coming week, accomplishing as much in an hour as often takes me all evening.

A neighbor of mine gave me a huge gallon ziplock bag full of Mortmorency cherries from his friend’s tree in exchange for a kombucha scoby. Having never worked with fresh tart cherries before I knew I was in for a treat. I immediately went to Pinterest, Google and my standby, The Flavor Bible, for some ideas. Here’s dinner tonight, adapted from a recipe I found on the Cherry Marketing Institute website.

Ingredients

• 4 grass-fed pork chops
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 cup whole Montmorency tart cherries (defrosted if frozen)
• 1/2 cup red wine (I used Zinfindel – don’t use wine in cooking you wouldn’t happily drink!)
• 1/4 cup fresh orange juice
• 1 tablespoon maple syrup
• 1/2 teaspoon crushed rosemary
• 1 teaspoon arrowroot powder

Directions

September is back to school and the transition into autumn, which means a rash of sniffles shall soon be descending upon your home and workplace.

Elderberry is a daily tonic we use in our home to keep the little munchkin sniffle free. It’s also a great daily tonic for adults, and being of age we can entertain all sorts of fun uses for it (elderberry mimosa, anyone?).

Below is a recipe for an elderberry syrup I adapted from HerbMentor.com, a most excellent website if you wish to learn all things herbal in nature. I’ve used this syrup as a base in gummies, beverages, and even drizzled on pork and chicken.

• 1/2 cup dried elderberries (Sambucus nigra)
• 1 stick of Ceylon cinnamon (Cinnamomum Zeylanicum)
• 1 Tablespoon grated ginger
• 6 whole cloves
• 4 peppercorns
• 2 cups water
• 1 cup honey

First put 1/2 cup of dried elderberries into the small saucepan. Add the 5 cloves, cinnamon stick, 1 Tablespoon grated ginger, and 2 cups of water.
Cover and bring the water to a boil in a small saucepan.
Turn down the heat, leave saucepan covered, and simmer until the liquid is reduced by 1/2. This usually takes 20-30 minutes.
Strain into a bowl using a fine mesh strainer or cheesecloth. Squeeze the remaining juice out of the berries. Add 1 cup of honey to the strained juice and stir until dissolved.

Store the syrup in a closed jar in the refrigerator and use within 4-6 weeks.

Elderberry Soda

• 2 tbsp. elderberry syrup
• 6-8 oz. club soda

Pour syrup into a small glass and top with club soda. This is my go-to for stomach bugs!

Astragalus

Astragalus is one of my favorite adaptogens. I put it in all my winter stews and it is a ever-present ingredient in my bone broth. As with all adaptogens, it helps the body more effectively deal with existing stressors, be they mental or physical, thus protecting the immune system from being worn down by changes in schedules, sleep patterns, seasons, and responsibilities. Rich in antioxidants. it also protects cells from damage. It is mild in flavor and contributes no notable taste difference in broths and soups. I use slices of dried root in cooking, which is easy to remove before consumption. This bone broth recipe is the standard in our home.

Dragons’ Breath

Sometimes try as one might one cannot stave off a cold or flu. My go to when I feel it settling in is a spicy hot lemonade a client affectionately (or not) dubbed ‘Dragon’s Breath’. Dragon’s breath is potent stuff and is best shared, particularly if you share a bed with someone! This formula has antiviral and antibacterial properties from the ample ginger, garlic, and lemon used. Cayenne and hot water provide heat to the body, facilitating eradication of illness. Get the recipe and protocol here: Dragon’s Breath

Sinful Chanterelle Chowder with Bacon

Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Add the onion, fennel and garlic with a pinch of salt then sauté for an additional 7 minutes until the onions are translucent.

Turn the heat to medium-high then add the herbes de Provence and chanterelles and sauté until caramelized in parts, 3-5 minutes. Add wine, scraping up any browned bits off the bottom.

Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.

Add the coconut milk, stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking.

It seems every two years or so I get an itch to branch out in my education and learn something new. For the last year or so I’ve been wanting to dive more into herbal medicine and more fully understand their indications, properties, and uses in the home medicine cabinet. Starting a nine month herbalism course three weeks before I was due to deliver was a bad idea but now that my son is a little older and more self-entertaining I’m diving into a home study course that is highly experiential and self-directed. It’s perfect right now as my time is divided between clients, parenting, and keeping my relationship those I love (including myself!) strong and healthy.

Ashwagandha is one of the herbs I am getting to know this month. I have very little experience with it by itself, but it is popular in many adaptogenic cocktails aimed for those with adrenal fatigue or thyroid challenges. A nightshade, it grows in arid areas of India and also does well for those on US soil who have success growing it’s popular distant cousin, the tomato.

Ashwagandha is a great supplement for those who are chronically stressed and ‘wired but tired’ (4). Looking back, this would have been a powerful arsenal in my medicine cabinet during my final years in college! I recommend it for anxious, driven Type A folks who tend to overthink themselves into insomnia. It’s one of the most calming of the adaptogens and it’s collaborative effect on soothing depression and anxiety, boosting immunity and supporting natural energy levels through a balanced endocrine system make it a great winter tonic. (1,4) It also has been shown in studies to support all phases of cancer treatment and recovery by keeping the immune system and energy levels better supported. (1) If you think Ashwangadha may be helpful for you, consult with an herbal or holistic professional. It is available in tincture, capsule, or my personal favorite – a powder which can be made into yummies.

Here are several recipes I have collected from various places online:

Coconunny Ashwagandha

•  2 TB of Ashwagandha powder
• 1/3 cup of raw coconut butter
• 1.5 to 2 Tbsp honey

Mix until well blended. It makes a paste that goes down very easily! (2)

Ashwagandha Smoothie

Ingredients:

• 1/2 tbsp. Carob Powder
• 1 tsp. Ashwagandha Powder (Indian Ginseng)
• 1/2 tsp. Maca Powder
• 1/4 tsp. Vanilla Powder
• 1/4 tsp. Stevia Leaf Powder
• Dash of Sea Salt
• 1/2 tbsp. Coconut Oil
• 1 cup Hot Water (or cold, whichever you prefer)
• 1/4 cup Nut Milk

Instructions: Combine all ingredients in a blender and blend until smooth. Enjoy!! (3)

AshwaCocoa

• 1 tbsp. ashwagandha powder
• 3 tbsp. dark cocoa powder
• 1 tbsp. granulated sweetener (sucanant, coconut sugar, etc)
• 1 tsp cinnamon (I prefer mexican true cassia cinnamon here)
• pinch of cayenne, to taste.
• 2 cups milk of choice*

Mix powders with sweetener, stirring to combine in a large mug. Heat milk in a small saucepan until steaming. With a small whisk, whisk the powder while slowly pouring the milk into the mug to prevent clumps. Enjoy with a roaring wood fire or cuddled up to your favorite creature (human or otherwise).

*I would recommend a dairyesque beverage with some fat in it (like coconut milk). Ashwagandha is best absorbed with the presence of fat, so it’s important to avoid skim milk, rice milk, and other very low fat non-dairy beverages unless adding additional fat to the recipe.

Ashwagandha Ghee

This is a traditional preparation. Like any flavored butter, you can spread it on toast, cook with it, or use it to season vegetables and meats.

• 1 cup ashwagandha powder
• 1 cup ghee
• 1 cup honey

Create a stovetop water bath by placing a medium sized glass bowl inside a large pot with water extending halfway up the side of the bowl. Add ingredients to the glass bowl and heat water over medium heat, stirring to combine as solids melt. Heat for five minutes, being careful not let the mixture boil.

Remove from heat and cool, storing in a clean glass jar.

Sources:

1. http://www.herbmentor.com/september-october-2014-ashwaganda/
2.  https://www.juliedaniluk.com/food-facts/ashwagandha-and-thyroid-function.html
3.  http://www.livingfood101.com/recipes/ashwagandha-smoothie.html
4. http://www.motherearthnews.com/natural-health/adrenal-fatigue-herbs-zbcz1306.aspx#axzz3GuHNZmhN