I dream about sharing my baking with people. I’m so happy to send my friend more.

I once made a list of biscotti of the month ideas. The inspirational combinations feel endless. Infusing herbs in olive oil adds a mystery element that not only seems to enliven the flavor, but also adds more of the medicines.

Do you have a dream but realize that it is a dream which may not come true? What does that feel like for you? For me it feels wrong, like I should never settle for that. Instead I must find a way.

The closest I have come to my dream of an Herbal Bake Shoppe actually being a business is to send some treats and share with my friends, family and my children. People make a big deal out of that, but for me its not nearly what I envision. I’m not giving up yet.

truffles for the memory

truffle ingredients

rosemary remembrance truffles

bite sized delicious

Perhaps.

Shakespeare, Hamlet
Act 4, Scene 5
Ophelia: There’s rosemary, that’s for remembrance; pray, love, remember; and there is pansies, that is for thoughts… There’s fennel for you, and columbines, there’s rue for you and here’s some for me; we may call it herb of grace o’ Sundays. O you must wear your rue with a difference. There’s a daisy. I would give you some violets, but they wither’d all when my father died. They say he made a good end. – (sings) “For bonny sweet Robin is all my joy”

Ophelia’s rambling, somewhat confused speech refers to symbolic flower associations all related to the circumstances surrounding her father’s death. She begins with rosemary it seems, not for memories, but because she knows that it along with the other plants she mentions help to relieve pain of the heart. Her reference to remembrance translates to an English funeral tradition where those grieving laid rosemary bunches onto their loved one’s coffins as a symbol that they would never forget.

I’m not sure how the idea that rosemary will help with memory retention or recall became so intertwined with this quote, but tradition and modern science support it. Rosemary’s chemical constituents increase the uptake of cellular oxygen in the brain to support and stimulate memory. Herbalists know it as a vital formula ingredient for mental clarity.

I invite you to do your own experiment. You can easily make these truffles; the hardest part is collecting the herb powders. I promise the research will also be delicious.

Last, as I write this, the current world chaos and constant tragedy pull my heart to sadness over and over. I identify with Ophelia’s madness, despair, and grief. I’m not sure what else there is to say.

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two dozen basil leaves

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Ever wonder why summer produces so much zucchini? If you grow a vegetable garden or, like me, receive a weekly CSA (community supported agriculture) box from a local farm, it seems like a logical question when this vegetable just keeps emerging. My curiosity lead me to explore and here’s what I found:

Zucchini grows in any type of soil, needs no extra attention, and easily pollinates. One plant will produce lots of flowers, which translates to lots of fruit. It also will keep producing more and more as the zucchini is harvested.

Inevitably, if you read food literature, you will see an article giving ideas for what to do with abundant zucchini. This summer, I tested a few new recipes. I listened tp an interview on The Splendid Table podcast with Skye Gyngell, a chef who just released a cookbook titled Spring. She described her Slow-cooked Zucchini with Tarragon as being her restaurant staff’s favorite. Look for the recipe on the Splendid Table’s website and if you don’t already, try listening to this podcast, I think you’ll love it. I also made a few different types of zucchini pancakes or fritters.

I try to love zucchini, but my truth can not be denied. It leaves me feeling meh. However, baking converts zucchini to my favorite vegetable. This zucchini loaf inspired by my self-proclaimed baking mentor, Maida Heatter from Maida Heatter’s Cakes actually inspired me to want more zucchini.

A best friend visiting told me she felt addicted to this zucchini bread like a drug. I’m not sure if that’s good, but I understand and I also would like to believe it’s because of my secret basil addition.

gluten free chocolate chip cookies

recipe planning with tulsi

tulsi chocolate chip chickpea flour cookies

These cookies were inspired by: http://www.valisesetgourmandises.com/vegan-chickpea-flour-chocolate-chip-cookies/#.WN_VyCMrJO0

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that

Making these cookies triggered a contemplative moment for me. Of course, people love baking cookies because they taste delicious. But, perhaps more critical, cookies blend up in no time and super easily. Ok, I know that’s no great revelation, but I’ve never truly got that before, like in my soul.

I’ve been baking cakes for my “becoming a better baker project” and they take a lot of time. Cakes also use large amounts of sugar, butter, eggs, and flour. When I took a break from the project and baked these cookies with none of the aforementioned ingredients and in literally under 30 minutes, I experienced an instant cookie love. I felt it in my soul, easy and delicious, not to mention frugal and sustainable, but that also relates to ingredient choices. (Click here if you would like to read more about my project.)

I’ve also decided cookies champion powdered herbs better than any other herb form like tea, syrup, extractions etc. Teas, syrups, honey seem to disrupt batter proportions creating liquid imbalances. Concentrated extractions are added in such small amounts, you may not even know they are there. There may be solutions, but I’m still working them out.

So, two discoveries in one cookie, I like that. Still in progress… uncovering ultimate ways to bake with alternative flours, sweeteners, and moistening ingredients.

extracting supplies

organic grain alcohol

herbs for tincturing

I’m no alchemist, wizard or craft brewer but concocting my own extracts feels magical. The endless possibilities add wonder and mystique. And it’s so easy. The two most difficult steps in making tinctures are obtaining the supplies and patiently waiting. There’s a bit of measuring, but otherwise it’s as simple as filling a jar.

As an herb infuses in alcohol, the alcohol pulls out many of the plant’s chemicals, also called phytochemicals or phytonutrients. This creates a tincture or concentrated source of an herb’s beneficial components so just a few drops is all that’s needed in contrast to a whole cup of tea, for example. This is an advantage especially for herbs that don’t taste great, like bitters.

Craft bartenders and mixologists long ago discovered the vast virtues of bitters. At first, bitters were added to rum or other spirits to help relieve nausea and other digestion problems. It was an especially easy way to get sailors to take them. Over time, they have become key ingredients, often referred to as a cocktail’s salt and pepper. Bitters provide the perfect finish, blending and enhancing the elements of a complex drink. A skilled bartender knows that if a drink is flat or missing something, the answer is always to add bitters.

Bitters are the reason a cocktail is referred to as an aperitif or digestif. In herbal medicine, bitters are the go-to way of improving digestion. My teacher, on the first day of class, gave us five remedies that could be given to virtually anyone and make them feel better. Bitters was on this list.

I believe bitters tinctures have a place in baking similar to that of cocktails. We already use extracts like vanilla, almond, or lemon to intensify flavors. Bitters extracts can balance and round out sweetness, moderate richness, add aromatic spiciness, unite contrasting flavorings. They blend well with citrus, honey, and floral tones. They mix in with fats and provide a bit of acidity. All this and help digestion, too.

I picked these three herbal blends to tincture for their bitter qualities and to experiment with their flavors in baking. It’s going to take a while to continue because tinctures must infuse for about 4-6 weeks. Stay tuned for recipes to follow.

It would be a great time to start some of your own..please do and let me know!

syrup ingredients

syrup straining

blueberry lemon verbena syrup

Lately, I feel a winter obsession for infused fruit syrups. Maybe I’m searching for a ray of sunshine from the berries or a spark of spring sweetness or maybe I’m craving antioxidants and strong flavors. I’m also finding that using a strong herb infusion (translation: herbal tea) as a base adds more depth and enhances the fruit’s flavor. I’m still working this all out and creating ways to use the syrups. For this one the ideas come easily…pancakes and waffles, smoothies, ice cream topping, blended into yogurt or oatmeal. Such a great way to add sweet without a lot of sugar!

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Syrups, ok they contain sugar and they’re sweet but preparing your own puts you in control over how much to add. After experimenting with honey, I still think sugar (organic) makes the best syrup to use in baking. Honey syrup becomes amazing spoonful eating medicine, but is heat sensitive and more difficult to strain. This turmeric berry combination elevates this syrup high on the nourishing scale. My plans target this syrup for a cake but after tasting it, I had to share it all on its own with other uses. It embodies kitchen herbalism – easy, not time consuming to make, no fancy ingredients, wellness benefit multitudes, not to mention delicious. By the way, you could use less sugar or more turmeric depending on your personal preference. Here are some ideas for using:

Syrup:
Use as substitute for maple syrup or honey
Swirl into yogurt
Top ice cream
Mix into salad dressing
Use to sweeten whipped cream
Drizzle onto vegetables
Stir into coffee or tea to lightly sweeten
Use as ingredient in baked goods!

Berry puree:
Add to yogurt or cottage cheese
Stir into oatmeal at end of cooking.
Make a sauce for meats or chicken
Blend into smoothie or use as topping for smoothie bowl.
Use as topping for ice cream, frozen yogurt, or nice cream

Any more thoughts? Please comment below…

cookies-on-a-plate

orange-peel-purchased

dried-orange-peel

out-of-the-oven

crinkle-cookies

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

an-easy-way-to-eat-beets

brain-food

yellow-beets

ingredients

walnut-date-muffins-featuring-beets

The mixing of two familiar foods less commonly thought of as herbs. Baking can be magic in that way. Walnuts and beets are both examples of culinary style herbalism.

When September comes, it seems like beets are everywhere. Week after week they arrive in my CSA box. Even if I liked beets (regrettably I don’t) how in the world can someone use all of them? In my nutrition frame of mind I know it’s worth trying. So I roast them, peel them and whirl them in the food processor, then store to use later. Frozen in ice cube trays, they can be added to smoothies. Measure 1 cup portions to mix into batters because beets make amazingly moist chocolate cakes. Pickle them and they last forever this way, besides fermented foods are important and my mom loves them. When huge yellow beets appeared a few weeks ago, I felt muffin inspiration. Because beets add sweetness, the actual sugar amount is proportionally low in this batter. My lovely daughter, a vegetable affectionate yet also not a beet lover, avoids sugar. She approved.

Recent studies have linked eating walnuts with improvement in memory. Eating a handful packs nutrients that our brains need like essential fatty acids and antioxidants. Traditional Chinese Medicine doesn’t ignore walnuts, classifying them as yang tonifying herbs that strengthen bones, tendons and vision. TCM also considers walnuts warming for the lungs and mixed with honey can help chronic coughs. Now there’s a yummy kitchen therapy.

topped and plain

dried dandelion leaf

after 5 minutes of kneading

half to each pan

toppings

focaccia crust

cutting focaccia

inside focaccia

Bread, it has gone from the most basic source of nourishment to whole grain dieting staple to food shunned and the gluten sensitivity enemy, cause of unwanted weight gain and digestion problems. Bread itself may not be as evil as current culture pronounces it, but that which we buy in plastic bags at the supermarket may be. Not because it is bread. The chemical additives, preservatives and flour from wheat sprayed with pesticides seem to me more of a problem than eating a slice of wholesome homemade bread. I wonder if in 10 years we will look back on all the no gluten recommendations and say, as we now say for fat, gluten isn’t really that bad. Making your own bread sounds hard. Truly, controlling the ingredients and mastering some basic techniques is empowering. Use organic flours, replace water with herbal infused tea and control the chemicals by adding none. I am not saying I don’t buy bread, I do. I also think it important to balance the amount of carbohydrate we eat. I avoid eating too much gluten. But demonizing a food seems to make little sense, especially when modern processing is likely the heart of the problem. This lovely focaccia is an easy bread to bake. Personalize it with any topping you like or keep it plain. The dandelion tea can add extra nutrients and may even help our bodies absorb them. Please leave a comment below and tell me what you think about bread, gluten, and adding herbal tea to baking. Can’t wait to hear your thoughts!

red clover bonbons

red clover buds

herbal blend

powdered herbs

nut buttter and honey

ingredients in bowl

inside a bonbon

I think it’s hard to bake. It takes time, time that I don’t always have especially when there are piles of laundry to do, dogs to walk, a house to clean, writing and researching to do and it is enough that I feed my children breakfast lunch and dinner. And when I do bake, my results never look like the perfect pictures I see on Instagram and all the food blogs I follow. Sometimes I get frustrated, despite the time and money spent on ingredients, I throw it all in the garbage.

But I love to bake. I am not sure why. It may be the challenge, perhaps the result will be that success I have been waiting for, the breakthrough that makes me a talented baker. It may be the alchemy, for how can the mixing of simple ingredients produce such joy? Sometimes it just feels so good to work through all of the steps, therapeutic almost. And it’s interesting because people like to know what you are baking. I would love the day to come when it’s easier for me. Someone told me recently the key to enticing people to bake with herbs is to make it easy. So, there is my goal for myself and for others.

These bonbons are not actually baking, but they’re easy. The most labor intense part is rolling the dough-like batter into balls. But once finished, you’ll have a large supply of instant snacks that keep for a long time in the fridge.

rosemary biscotti ready to eat

ingredients

cutting biscotti

biscotti slices

rosemary chocolate chip biscotti

Because some ingredients may be hard to find, links are provided to make buying easier. I may earn a small commission for some of the product links in this recipe. Your purchase will lend support to this website at no further cost to you. Big love and thanks for that.

Every morning, first thing, I drink a cup of tea. The warmth and mild stimulation, helps me feel the energy of the day. Perhaps a bit of a placebo, but I believe a critical component to my tea is approximately one teaspoon of my own herbal tincture formula, which includes about 9 drops of rosemary extract. A bit goes a long way, adds just a spike of pine flavoring and a myriad of inner value. I am specifically drawn to rosemary’s time-honored capacity to uplift my spirits, support and warm my circulation, and clear my head. Rosemary’s pungent strength inevitably peeks through as an herbal taste. In baking, the mixture of rich ingredients such as butter, eggs, milk, and oils help to balance its bite.

Lavender Almond Truffles

Lavender Almond Truffles on Tray

Using herb powders rolled into bite-sized balls is a brilliant kitchen apothecary tool. Almost any herb can taste good this way. The wisest herbalists use these to acquaint those who are sensitive and discerning of palate, especially children, to a pleasant way of ingesting herbs.

Rosemary Gladstar, an amazing teacher known as the godmother of herbalism, offers the idea of herb balls in the books she has authored. These mix herbal powders into 2 parts nut butter with 1 part sweetener, honey or maple syrup, and are an inspiration to create your own favorite confection. It is true that many herbs are just not appealing to our penchant that leans toward the salty and sweet. They are bitter or sour or overly fragrant. But mix herbal powder with cocoa, peanut butter and honey and the flavor becomes tolerable, even delightful. For me, these also function as a filling and healthy quick breakfast or snack.

If any ingredient in the recipe does not suit your own tastes, feel free to make substitutions, different nuts, maple syrup for honey, or cinnamon instead of ginger. Let your preferences steer you through more eating of herbs.