Nature’s Flu Shot

Week 16 small CSA box

This week’s small CSA box came with carrots. Maybe yours are destined for juice?

It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.

2 large carrots, halved
½ small onion, halved
1 clove garlic
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice

Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

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Fresh Nettle Tea


Stinging nettle loses its sting when you steep it, steam it, saute it, or put it in your blender.

Finely chop four heaped teaspoons of fresh nettle. Boil four cups of filtered water and remove from the heat. Add the nettle to the water and steep for 20 minutes with the lid on. Drink hot or cold.

You can also tie up your bundles of fresh nettle to dry, and enjoy nettle tea all spring long. Use 1 teaspoon dry tea to ounces water to make a strong, invigorating cup.

Recipe courtesy of

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Immune Defense Decoction

This decoction works wonders if you’re feeling rundown, groggy and have low energy, and is a great to drink in copious amounts if you feel a cold coming on. Measurements are flexible, so play with it!

1 quart filtered water (avoid tap water due to fluoride)
3 cloves garlic, slivered
1 dried cayenne pepper (1 teaspoon powder will suffice)
3 tablespoons chopped ginger
1 heaping spoonful honey
1 whole lemon, rind and pith cut off

Put all ingredients in a pot except honey and lemon. Bring to a boil, but immediately turn down to simmer for 20 minutes. Add lemon and simmer another 5 minutes. Strain liquid, add honey and enjoy.

We thank Kellie Henwood for this recipe.

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Roasted Dandelion Root Tea

Dig up and carefully clean some dandelion roots. If picked late in the spring, you may want to remove some of the root hairs. I usually cut off the tops in the field. Wash the roots thoroughly either in a bucket filled with water and physically agitate the roots with your hands, or take a hose and spray off the dirt. Clean until the water runs clear. Then take a knife and cut the roots into chunks. Wash one more time.

Put 2 cups of chunky roots into your food processor and chop until coarse. Put these into a separate bowl and process the rest 2 cups at a time until finished.

Spread the roots onto cookie sheets to a depth of 1/2 inch. Place in oven set at 250 degrees. Leave the door slightly ajar so that excess moisture can escape. Drying and roasting the roots takes about 2 hours. When dried they change from a yellowish color to a dark coffee color. Stir frequently with a spatula to assure even drying and roasting. Rotate sheets. Watch carefully during the last minutes so they do not burn. Cool and then store in glass jars. I grind my roasted chips in a coffee grinder used for herbs.

For tea, use 2 tablespoons dandelion root powder per 12 ounces water in a French press or place in saucepan with water and steep as an infusion.

Adapted from

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Using Fresh Dill

dill, bunched

What’s your favorite use for dill? Let us know in the comments below!

Looking for dill-flavored inspiration? Here are several fantastic uses for dill that you might not have thought of.

  • Add sparkle to a tuna sandwich.
  • Enhance a cold gazpacho soup.
  • Mix 1/4 cup fresh dill with 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
  • Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
  • Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
  • Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
  • Make your own sourdough bread? Throw in some olives and dill.
  • Chop 1/2 cup dill fine and mix with 2-3 tablespoons butter, salt, and pepper.
  • For an incredible roasted chicken, use a spoon to get dill under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
  • Add to potato soup, or potato salad with lemon and green onion.
  • Add to cole slaw, omelets, lentil dahl, or borscht.
  • Make dill sauce with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper.

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Strawberry Ideas

Strawberries in pints 2014

Strawberries are here, strawberries are here! Hurry and make as many delicious strawberry dishes as you can before they’re gone!

Salads—Great with spinach.

Smoothies—with yogurt, milk, juice, bananas and oranges.

Syrup—Boil in a little water, allow to cool, and use on Nash’s buckwheat pancakes, or on ice cream. Add a little chopped basil for a taste explosion!

Desserts—Dip in melted chocolate; add to a fruit pie; slice and put on vanilla ice cream, drizzle with high-quality Balsamic vinegar, garnish with mint.

Butter—Chop fine and add to softened butter with a little pepper.

Popsicles—Crush into chunky liquid, mix with a little sugar, put into popsicle forms and freeze. Kids love ‘em!

Ice Cubes—Put one strawberry into each ice cube section of an ice tray, freeze and put in lemonade, wine coolers, etc.

Trail Mix—Dry in a food dehydrator and mix with nuts, raisins, etc.

Soup—Blend 3 cups strawberries, 1 cup plain yogurt, 1/2 cup Reisling, and 1/3 cup sugar. Chill and drizzle with olive oil and a dash pepper.

Salsa—Chop and mix strawberries, chives, cilantro, dried cranberries, and avocado. Mix with red pepper jelly, lime juice and a little dried crushed red pepper.

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Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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