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Articles by Pat Crocker

Herbal Power Balls

Herbal Power Balls

4:08 pm Nov 29, 2016

I treat these gems as medicinal truffles because they are definitely a ‘sweet’, and yet they deliver the medicinal benefits of herbs. Be sure to use organic ingredients. I recommend taking two or three power balls every day. (Makes 4 dozen...

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Walnut-Olive Pesto

3:07 pm May 2, 2016

(Makes ½ cup)

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Grilled Portobello Mushroom Stack

Grilled Portobello Mushroom Stack

2:48 pm May 2, 2016

It’s like a decadent, oozing burger, full of texture and flavour and yet it is deliciously, perfectly in line with reducetarian principles. You can use sliced tomato or dill pickle in place of the avocado.  (Makes 4 stacks.)

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Spring Greens and Peas Soup

2:33 pm May 2, 2016

In the northern hemisphere, when the sun makes its climb towards the spring equinox, the earth goes green with anticipation of renewal. This is when our thoughts turn to love and our diet turns to light, cleansing foods. Of all the seasons, this is...

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Red Curry Paste

Red Curry Paste

1:09 pm Dec 4, 2015

(Makes 1 cup)

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Corn Chowder

1:04 pm Dec 4, 2015

Sweet and hot, we add a dash of sour to this ultimate of comfort foods. Add parsley or other fresh green herbs, or add shredded, cooked chicken for a hearty meal. (Makes 4 to 6 servings)

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Pat’s Cayenne Fire Cider

Pat’s Cayenne Fire Cider

12:53 pm Dec 4, 2015

The name sounds daring, and the brew is ablaze with the energy of healing ingredients. This natural sinus, cold and ‘flu folk remedy has been home-brewed for eons by herbalists, naturalists, and anyone who has learned of its efficacy. Grated...

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Berry, Nut, and Grain Trail Mix

Berry, Nut, and Grain Trail Mix

12:29 pm Apr 30, 2015

Being a high energy way to add healing power to between-meal snacks, a small amount of this mix packs a healthy punch. In fact, a serving consists of one or two tablespoons, so use in moderation. Besides eating as a snack, you can add it to yogurt,...

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Lemon Salsa Verde

Lemon Salsa Verde

12:26 pm Apr 30, 2015

(Makes 1 cup)

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Spiced Bergamot Tea

12:23 pm Apr 30, 2015

Bergamot is a natural for herbal tea and tea blends. It combines well with mint, other lemon herbs, and sweet spices such as those in this delicious blend. The spices are crushed but not ground – use a small, heavy (cast iron is ideal) mortar and...

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Hot Lemon Toddy

12:21 pm Apr 30, 2015

(Makes 1 drink)

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Lemon Seasoning

12:15 pm Apr 30, 2015

This lemon blend may be added to soups, dips, sauces, and rice or bread stuffing. Combine equal parts lemon seasoning with one part kosher or sea salt and use as a citrus rub for rough skin. Use one tablespoon with hot water for an herbal tea, or...

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Garlic Peanut Sauce

1:18 pm Oct 1, 2014

(Makes 1 cup)

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Steamed Vegetables and Rice

1:15 pm Oct 1, 2014

(Serves 4 to 6)

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Black-Eyed Pea Paella

1:10 pm Oct 1, 2014

(Makes 6 servings)

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Cannellini Bean and Fennel Bake

Cannellini Bean and Fennel Bake

1:05 pm Oct 1, 2014

(Makes 6 servings)

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Middle Eastern Stew

1:01 pm Oct 1, 2014

(Makes 4 servings)

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Curry Paste

Curry Paste

12:54 pm Oct 1, 2014

(Makes about 1-1/2 cups)

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Pumpkin Pot

Pumpkin Pot

12:35 pm Oct 1, 2014

(Makes 4 to 6 servings)

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Brazilian Quindins

Brazilian Quindins

1:05 pm Jul 3, 2014

(Makes 12 Quindins)

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Green Shiitake Stir-Fry

12:58 pm Jul 3, 2014

(Makes 4 servings)

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Orange Coconut Dressing

12:55 pm Jul 3, 2014

(Makes 1-1/2 cups)

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Citrus Cabbage Salad with Orange Coconut Dressing

12:48 pm Jul 3, 2014

(Makes 6 servings)

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Coconut Granola

Coconut Granola

12:08 pm Jul 3, 2014

(Makes 6 cups)

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Brambleberry Bumble

Brambleberry Bumble

10:16 am May 1, 2014

Bumble. It’s a word I’ve coined to describe berries baked with honey and a crumbly topping. In Canada, we make berry or apple cobbler, crumble, crisp, grunt, buckle and pandowdy. Why not add another descriptive? In Eastern Canada, we can gather...

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Wild and Spring Vegetables en Papillote

10:11 am May 1, 2014

Both the French and Italians use this method to employ steam to cook poultry, fish, or vegetables. A folded pouch or parcel is created from parchment paper and then the individual parcels are baked and served to the delight of the diner, who must...

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Gathered Greens with Pickled Fiddleheads and Beets - Part 2: Gathered Greens

Gathered Greens with Pickled Fiddleheads and Beets - Part 2: Gathered Greens

10:04 am May 1, 2014

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Gathered Greens with Pickled Fiddleheads and Beets - Part 1: Pickled Fiddleheads and Beets

Gathered Greens with Pickled Fiddleheads and Beets - Part 1: Pickled Fiddleheads and Beets

2:40 pm Apr 30, 2014

(Makes 4 servings)

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Oregano – Herb of the Year

04:55 pm June 1, 2005

The International Herb Association has named the genus Origanum “Herb of the Year” for 2005. This puts them in very good company. Venus,  Greek goddess of love, adored sweet marjoram – an Origanum – and grew it on Mount Olympus, naming it joy... Read more »

Harissa

Harissa

11:36 am Jan 19, 2011

A key flavouring and condiment in Middle Eastern and North African cuisine, Harissa is never far from a Moroccan, Libyan, Algerian, Turkish, or Tunisian table. In fact, it is the go-to seasoning for many cooks in the region. Often it is added to...

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