Coming Summer 2018: Cambridge Naturals at Boston Landing

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Dear Customers and Friends,

We are SO excited to share with you the news that we are planning to open our second location in the summer of 2018!

For several years now we have been dreaming about and planning ways to organically grow our 44-year-old business in thoughtful and principled ways. We feel that the timing is right - we have an incredible staff and absolutely wonderful customers who seem to love what we do. Last year we reached out to the team at Graffito SP, who have been working with New Balance Development Group to build a community of businesses with an emphasis on local, unique, and independent. From the beginning we have felt that Graffito and NBDG really "get" who we are and what we do. They were excited by our long history of providing our local community with solutions for health and wellness, in a vibrant and welcoming setting.

We feel lucky to have found a home to grow our business in the Boston Landing neighborhood of Brighton, and we look forward to serving current and new customers across the river, and to creating new opportunities to grow our staff team. And this is just the beginning!

For more information on the Boston Landing neighborhood, please read our press release.

We are currently deep in the design process for the physical space and the business. For information on what we do know, please read our FAQ page. We'll post updates as we move through the process!

Thank you for supporting this local and independent business and for being a part of our growing community!

 

 

Visiting Vitality Works!

By Alyssa, Supplements Buyer + The Naturalist Contributor

Navigating the supplements section in any health food store can be a daunting task, especially when inevitable questions arise. Which brand is really the best? Are the claims on the label accurate? Which dose do I want? Is this a thoughtful and effective formulation? And then, of course, there’s the private label brand: why is it less expensive? Is it generic? Do I have to worry about the quality of the product?

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Lucky for our customers, at Cambridge Naturals we do the homework for you, vetting companies and offering only the highest quality supplements on the market today. In addition to the more familiar brands you love, we also pride ourselves on being able to offer you our outstanding private label Cambridge Naturals brand, including our herbal supplements and essential oils, manufactured for us by Vitality Works in Albuquerque, New Mexico. This summer, our supplements manager Zach and I were fortunate enough to tour their facilities, including their organic and biodynamic farm in Abiquiu. There, we spent time with Mitch Coven, the founder, formulator and clinical herbalist mastermind behind the company.

Zach and Alyssa in the field

Zach and Alyssa in the field

On our first full day in Albuquerque, we settled into the environmentally friendly hotel that had been arranged for us - a clear sign to me that this was a company with values that I could get behind. Later that morning, Mitch held an herbal class and gave the group a tour of the manufacturing facility as well as the beautiful medicinal garden he cultivated around the property. I was particularly blown away by the fact that the garden was crafted to reduce water usage and save literally tens of thousands of gallons of water per year! Green initiatives are a major part of Vitality Work's core values. Some of these initiatives include: composting all botanical matter not used in the extraction process (about 345,000 pounds per year), recycling all cardboard (80,825 lb/year) and metal and plastic barrels (884/year combined), using motion activated lights and installing an energy management system throughout the facility. Needless to say, I was pretty impressed.

Tasting delicious herbal extracts

Tasting delicious herbal extracts

Addressing all of his employees by name as he showed us around the production lines, my head began to spin in awe at how much dedication and passion goes into creating the Cambridge Natural Brand herbal products we sell to our customers every day. Not only does Vitality Works feel compelled to create the highest quality organic herbal medicine, but they strive to connect with and benefit local and global communities in the process, as well as honoring the plants themselves. When it comes to sourcing, herbs are purchased from local organic farmers and wild harvesters who grow and gather the plants responsibly and ethically. When asked why he doesn’t grow his own herbs, Mitch expressed his preference to support farmers and wild harvesters who are already established, rather than competing with them. For example, their milk thistle is grown in Iowa by a man named Leroy - the only organic milk thistle grower in the United States! Mitch has even funded a 5 year study on the sustainability of wild Osha, in order to ensure that using this plant was not going to harm its long term sustainability.

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Even though Vitality Works is highly selective with sourcing, the quality and purity of each product is still checked every step of the way. Organic and non-GMO herbs are always purchased whole (rather than ground or powdered), and from the freshest and most recent harvest, to ensure there has been no adulteration. This also allows for organoleptic evaluation (the process of using the senses to determine identity and quality) on top of the already scheduled laboratory testing done to detect any possible heavy metals and other environmental contaminants as well as potency. Since timing is essential in preserving potency, fresh plant matter is brought into production the day it is delivered. In the case of sourcing from the beautiful family owned 250 acre organic and biodynamic farm in Abiquiu, herbs are harvested in the early morning, driven to Vitality Works by 11am and brought into processing by 1pm! This year their offerings included ashwagandha, dandelion, spilanthes, echinacea purpurea, wormwood, marshmallow, valerian and St. John’s wort as well as offering the only biodynamic source of seabuckthorn in the country!

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By the end of the trip, I felt like part of the Vitality Works family and so excited to share everything we had learned with the rest of the Cambridge Natural team and our customers. I have no doubt that we are putting our name on what are among the best herbal products available anywhere. The Cambridge Naturals brand is formulated by a passionate and humble herbalist who has 17 years of experience in a clinical setting. You can feel confident in purchasing products manufactured by a company that values this planet, ethical and sustainable commerce, and takes no shortcuts in the process. Next time you are strolling through the aisles, take another peek at our brand and feel free to grab any one of us on staff to chat and learn more about what Cambridge Naturals has to offer!

EVERYTHING BUT THE BIRD: A Complete Guide to Slaying Your Thanksgiving Fixin's!

By John, Grocery Buyer & The Naturalist Contributor

Well folks, I think I should keep the chit chat a bit short for this installment of the recipe blog, as we've got a lot to get through here... Often these blogs contain maybe three recipes, but today we're giving you SEVEN! Your veggies, stuffing, gravy, mash, and pie all planned out with fine ingredients available right here at Cambridge Naturals! These delicious selections are not all vegan, or gluten-free, but enough of them are one or the other or both to hopefully accommodate for any dietary restrictions you may encounter. The sides contained herein range from a bit complex to incredibly simple, so you can flex those chef muscles a bit without being overwhelmed. So, without further ado, let's get started...

Photo via Pinterest

Photo via Pinterest

GLUTEN-FREE TURKEY GRAVY

Gravy should be the glue that holds the whole plate together, as ideally your guests will want to put it on EVERYTHING! This one has some nice notes of cranberry and sage, which compliments the stuffing perfectly, and drops the gluten for good measure!

INGREDIENTS:

  • 3 jars Epic Turkey Cranberry Sage Bone Broth
  • 1-2 cups skimmed and strained roast turkey drippings
  • Celtic Sea Salt and freshly ground Cambridge Naturals bulk black pepper
  • Frontier (Bulk) Arrowroot Powder

INSTRUCTIONS:

Bring the bone broth to a boil in a large saucepan over medium heat. Add turkey drippings. Season with salt and pepper. Transfer about one cup of your gravy mixture to a medium bowl and whisk in 10 tablespoons arrowroot. Just before serving, return the arrowroot mixture to the gravy base and whisk until the whole thing is thickened and smooth.

 

SOURDOUGH STUFFING WITH PECANS & CRANBERRIES

You may want to make extra of this. The desire to just eat a pan of stuffing for dinner will be very real!

INGREDIENTS:

  • 16 oz (a bit more than half a loaf) Dan's Bread Whole Wheat Sourdough
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1/2 cup Cambridge Naturals pecans, coarsely chopped
  • 2 tbsp Organic Valley Unsalted Cultured Butter, melted
  • 1/2 cup chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 3 cups Epic Turkey Cranberry Sage bone broth
  • 3/4 tbsp Celtic Sea Salt, more as needed
  • Cambridge Naturals bulk black pepper to taste
  • 1/4 cup Organic Valley Unsalted Cultured Butter, melted
  • 2 large eggs, lightly beaten
  • Canaan Nabali Olive Oil (for baking dish)

INSTRUCTIONS:

Tear or cut the bread into 3/4 inch pieces until you have 8 to 10 cups. Spread on a rimmed baking sheet and bake at 275F, stirring every 10 minutes or so, until crisp and mostly dry (about 15-45 minutes). Heat 2 tbsp butter in a large, covered skillet over medium-low heat. Add the celery and onions and cook. stirring occasionally, until they're slightly softened but still have some crunch. Transfer to a large mixing bowl and stir in pecans and cranberries. Add the bread to a large mixing bowl, along with the parsley, sage, and thyme, and toss well. Add salt and pepper to taste. Pour the bone broth over the stuffing. Toss occasionally if mixture is not fully absorbed. Bread should be moist but not soggy. Stir in the 1/4 cup melted butter and eggs. Heat oven to 375F and lightly grease a 9 x 13 baking dish with the olive oil. Spread the stuffing and cover tightly with foil. Bake about 30 minutes. Remove the foil and bake another 20 minutes or until the top is crisp. 

 

VEGAN & GLUTEN-FREE GARLIC MASHED POTATOES

Just some humble, easily prepared mashed potatoes. With lots of garlic and olive oil because they make EVERYTHING great!

INGREDIENTS:

  • 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
  • 8 garlic cloves, peeled
  • Celtic Sea Salt
  • Cambridge Naturals bulk black pepper
  • 1/4 Cup Canaan Nabali Olive Oil

 

INSTRUCTIONS:

Bring water to a boil in a large saucepan. Add potatoes, garlic, and 2 tsp salt and cook at a brisk simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving about 1 cup cooking liquid. Mash the potatoes and garlic. Beat in olive oil and then thin to desired consistency with the remaining cooking liquid. Season to taste with salt and pepper and serve.

 

VEGAN & GLUTEN-FREE GREEN BEAN CASSEROLE

 A delicious twist on a Thanksgiving classic, great for guests with dietary restrictions...

INGREDIENTS (Crispy Onion Strings):

  • 1 White Onion
  • 1 ½ Cups New Barn Organic Unsweetened Almond Milk
  • 1 tbsp Bragg’s Apple Cider Vinegar
  • 1 ½ Cups Bob’s Red Mill Gluten-Free 1 to 1 baking flour
  • 1 tsp La Chinata Smoked Paprika Powder
  • 1 tsp Celtic Sea Salt
  • ½ tsp Cambridge Naturals bulk black pepper
  • 3 cups Nutiva Organic Liquid Coconut Oil (for frying)

INGREDIENTS (Casserole):

  • 8 cups fresh green beans
  • 1 cup Cambridge Naturals raw whole cashews (soaked for three hours)
  • 1 ½ cup water
  • 1 tbsp Frontier Arrowroot Powder
  • 1 tbsp Nutiva Organic Liquid Coconut Oil
  • 8oz Mushrooms
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp Cambridge Naturals bulk onion powder
  • ½ tsp Cambridge Naturals bulk nutmeg
  • ½ tsp Cambridge Naturals bulk black pepper
  • 2/3 cup vegetable broth
  • 1 tbsp lemon juice

INSTRUCTIONS:

Thinly slice the onion, using a mandolin if your knife skills aren’t up to snuff. You should be able to see through the slices. Pour the almond milk into a bowl and whisk in the apple cider vinegar. Let the onions soak in this mixture for 10-15 minutes. In a separate mixing bowl combine the flour with the smoked paprika, sea salt, and black pepper. Heat your 3 cups coconut oil in a large pot til it reaches 375 degrees. Gently toss the onions in the flour mixture. Shake off excess and transfer to yet another bowl. Deep fry the onions in small batches for about 2 minutes and remove with tongs onto paper towel. To make the sauce, drain the cashews from the soaking water. Add them to a blender with your fresh water and arrowroot and blend until smooth. Heat coconut oil over a medium heat and add mushrooms, saute for two minutes. Add shallot and saute for another 3-4 minutes. Add minced garlic and saute for another minute. Then add nutmeg, onion powder, sea salt, and ground pepper and saute for yet another three minutes. Stir in vegetable broth and your cashew cream in small portions, bit by bit, stirring until smooth. Bring to a simmer. Once the sauce is simmering add lemon juice and then finally the green beans. Toss the beans in the sauce and cover the pan with a lid. Let it sit for 20 minutes stirring occasionally until the beans are cooked. Transfer the beans and sauce to a casserole dish and cover with your crispy onions. Put the whole thing under the broiler for a minute or two and then serve immediately.

 

MAPLE GOCHUJANG ROASTED CARROTS

  • Sweet n' spicy veggies with the flair of New England Korean fusion!
  • INGREDIENTS:
  • 2 pounds carrots, peeled and quartered lengthwise
  • 3 garlic cloves, minced
  • ¼ Cup Canaan Nabali Olive Oil
  • 3 tablespoons Feronia Forest Mission Maple Syrup
  • 1 heaping tablespoon Bushwich Kitchen Weak Knees Gochujang Sriracha
  • 1 teaspoon Cambridge Naturals bulk cumin
  • Zest of ½ lemon
  • Celtic Sea Salt and Cambridge Naturals bulk black pepper to taste

 

INSTRUCTIONS:

Preheat to 450F and line a baking sheet with foil. In a bowl, combine garlic, olive oil, maple syrup, sriracha, cumin, lemon zest, salt, and pepper. Toss the carrots in the mixture to coat evenly, then pour everything onto the prepared baking sheet. Bake for 30-45 minutes or until tender.

 

TWICE-ROASTED HOT HONEY SWEET POTATOES

Sticking with the sweet n' spicy orange foods theme we just saw in the carrots. Absolutely delicious!

INGREDIENTS:

  • 3 medium sweet potatoes, about 1lb each
  • ¼ cup Mike’s Hot Honey or Bushwick Kitchen Spicy Honey
  • 4 tablespoons Organic Valley Unsalted Cultured Butter
  • Celtic Sea Salt
  • 2 tbsp Bragg’s Apple Cider Vinegar

INSTRUCTIONS:

Preheat Oven to 350F. Poke holes all over sweet potatoes and wrap them in foil. Place on a foil-rimmed baking sheet and roast until tender, about 60-70 minutes. Unwrap and let sit until cool enough to handle. Increase oven temperature to 450F. Combine hot honey and butter in a small saucepan and season with sea salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar. Smash the sweet potatoes with your palm, then tear into bite-sized pieces. Place in a large bowl and add half of hot honey mixture, then season with salt. Arrange the pieces skin side down on a baking sheet and roast until browned and crisp, about 20-25 minutes. Drizzle with remaining hot honey mixture.

 

VEGAN & GLUTEN-FREE PUMPKIN PIE

All due respect to apple, but pumpkin is the classic Thanksgiving pie. Won't even miss the butter or flour in this one, I promise!

INGREDIENTS (CRUST):

  • 6 tbsp cold Miyokos Vegan Butter
  • 1 1/4 cup Bob's Red Mill 1:1 Gluten-Free Flour
  • 1/4 tsp Celtic Sea Salt
  • 4-6 tbsp ice cold water

INGREDIENTS (FILLING):

  • 2 3/4 cups pumpkin puree
  • 1/4 cup Feronia Forest Mission Maple Syrup
  • 1/4 cup brown sugar
  • 1/3 cup New Barn Organic Unsweetened Almond Milk
  • 1 tbsp Nutiva Organic Liquid Coconut Oil
  • 2 1/2 tbsp Frontier Arrowroot Powder
  • 1 3/4 tbsp Cambridge Naturals bulk pumpkin spice
  • 1/4 tsp Celtic Sea Salt

INSTRUCTIONS:

Combine gluten-free flour and salt in a large mixing bowl. Slice in the cold butter and work gently with a fork to cut it in. Don't overwork it, just get it incorporated. Add water a little at a time while stirring with a wooden spoon. Only use as much as you need for the ingredients to come together. Once a loose dough is formed, transfer to a piece of plastic wrap and work it with your hands into a 1/2 inch thick disc. Wrap and refrigerate for at least 30 minutes, then let it warm up slightly at room temperature. Preheat the oven to 350 and start working on your filling! Add all the filling ingredients in a blender and blend until smooth. Taste and adjust seasonings as needed and set aside. Unwrap your dough and set between two pieces of wax paper, then roll out with a rolling pin. If it cracks, simply reform it with your hands. Remove the top piece of wax paper and gently lay the pie dish face down on the crust and use the support of the wax paper to gently invert it, then form it into the pan by hand. Try not to overwork the dough. Pour the filling into the crust and bake for an hour. Crust should be golden brown and the filling should jiggle just slightly. Remove from the oven and let cool before loosely covering and transferring to the fridge to set. Let it set for at least 4-6 hours, overnight if possible. Slice and serve!

There you have it! Now you just need to figure out how to prepare the bird, if that's even necessary given the rest of this sumptuous feast. We'll leave that up to you. Share with your neighbors, be merry and full! Happy Thanksgiving!

Ritual: Take a deep breath this holiday season

By Heather, Lifestyle Buyer + The Naturalist Contributor

I have come to understand that breath is one our most powerful tools - to soothe, to decompress, to process, to shift. When my full capacity to breathe is deeply compromised, I feel disarmed; my musical career and my role here at the store (great customer service means lots of conversations!) both depend on my lungs being in tip-top shape.

Below is a tea blend, a playlist to listen to while sipping, and a simple ritual to support the hard work your lungs do every day. Many of the herbs in this blend are gently sedating or relaxing, making this a great tea to drink before bed, especially if you find that a cough is keeping you awake at night.

 

Deep Breath Tea Blend

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  • Mullein - an expectorant with an affinity for the upper respiratory system

  • Thyme - Agatha Noveille, Associate Educator at the Herbal Academy writes, thyme “...is useful for acute or chronic respiratory problems including coughs and bronchitis.” Thyme is also a nervine (an herb that aids the nervous system) and has a warming effect.

  • Honey Gardens’ Wild Cherry Bark Honey Syrup - a wonderful, tasty blend of several different herbs that are supportive of respiratory health. The blend includes:

    • Wild Cherry Bark - a bronchodilator (an herb that assists in widening of the bronchi, which opens the airways of the lungs) that can help ease the cough reflex, calm irritation, and assist in healing of the respiratory system. Because it is naturally astringent, it assists the body in drying out mucus.

    • Elecampagne - an expectorant traditionally used to combat coughs, chest mucus, and phlegm

    • Raw honey - besides being delicious, honey is antibacterial, antimicrobial, and antiseptic (preventing growth of harmful microorganisms)

Mix equal parts of each herb (I estimate about 2-3 teaspoons of dried leaf per 8 oz of hot water), cover and steep for 10-20 minutes. Strain the herbs and add the Wild Cherry Bark Honey Syrup, stirring to combine, and enjoy your elixir!

 

Ritual: Burning Frankincense Resin

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Steph Zabel, MSc, local herbalist and botanical educator explains the magic of frankincense: “The astringent action of this plant can also help eliminate phlegm and congestion in the lungs. For mucous-y situations that seem to hang around in the respiratory system or sinuses, try frankincense as it will not only help to dry up mucous but will also act as an anti-inflammatory in the nasal passages, making breathing easier.” You can find frankincense resin in our bulk section!

References:

http://www.flowerfolkherbs.com/blog

https://www.mountainroseherbs.com

https://theherbalacademy.com

 

CN Late Autumn TEA Ritual Playlist

 

This blog series — Rituals — is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

ASTRAGALUS (Astragalus membranaceus): Shield & Strengthener

By Steph Zabel
Herbalist & Ethnobotanist

A sweet tasting, yellow-rooted plant, astragalus is an important herb for the home apothecary, especially in the winter months. Every fall I pull out my stash of sliced roots and start incorporating them into my soups and broths (more on that later…)

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This special plant is native to China where it has been used for thousands of years; it is becoming more and more popular in Western herbalism and is now cultivated in the U.S.

In Traditional Chinese Medicine astragalus is considered to be a restorative tonic, as it improves energy and stamina when used over time. Modern herbalists would call it an adaptogenic herb since it helps the body to overcome stress, disease and weakness and increases one’s resiliency.

An important immune system tonic, astragalus is wonderful when used preventatively against winter-time illnesses such as colds, flu, bronchitis and pneumonia. Not only does this root increase resistance to disease it also helps to tone and strengthen the lungs, which are the gathering place for infections and congestion. Astragalus root is also known to increase the number of stem cells in bone marrow and lymph tissue and encourages their development into active immune cells.

Photo by Tigerente via Wiki Commons

Photo by Tigerente via Wiki Commons

Whereas some herbs can open the body up to release toxins and pathogens through perspiration (such as a diaphoretic herb like elderflower), astragalus is on the opposite end of the spectrum: it helps to close off the body to outside influences and germs. Because of this closing or sealing action some people have even noticed that it reduces the amount that they perspire. This property is very useful when we are trying to avoid catching other people’s germs, especially during cold and flu season. We can think of astragalus as a shield against illness. Traditional Chinese medicine states that it increases the “protective chi” around the body that keeps out cold, infection and external influences.

Photo by Doronenko via Wiki Commons

Photo by Doronenko via Wiki Commons

You want to be sure to use this amazing action at the appropriate time, though. Because of the sealing property it has on the physical body traditional wisdom advises to avoid astragalus if you are sick or have an acute infection. That’s because it closes the body to external influences and prevents fewer things from coming in OR going out. Astragalus really is an herb best used to strengthen the immune system and prevent sickness… it is not for times of acute illness. (Depending on what’s going on, you could turn to other herbs such as thyme, elder and/or echinacea.)

HOW TO USE ASTRAGALUS:

To make a decoction of the root use 1 Tblsp. of the dried root per 2 cups of water and simmer for at least 20 minutes in a small, covered saucepan.

CONTRAINDICATIONS:

People with autoimmune disease should avoid astragalus. It is also believed that astragalus should not be taken during acute illness and infection.

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RECIPE:

Astragalus slowly builds up the immune system and needs to be taken over longer periods of time (weeks to months) to be most effective. For prevention and immune-strengthening effects take daily. One of the best ways to get the supportive benefits of this herb is to eat it in soups and broths. The following recipe is one of my favorite ways to incorporate astragalus into my diet during the fall and winter months:

Steph’s Herbal Chicken Broth

bones, skin and leftovers of one roasted chicken
1 - 2 small chopped onions
2 chopped carrots (optional)
a handful of dried calendula flowers
6 - 8 large astragalus root slices
1 tablespoon black peppercorn
1 tablespoon dried thyme
4 cloves sliced garlic
1 star anise
1 small bunch of parsley, coarsely chopped
a little bit of salt
3 tablespoons apple cider vinegar

Place everything in a large pot and cover with water. Bring to a boil then lower the heat to a simmer. Skim off the scum that rises to the top. Cook for 12 - 24 hours, then strain and store in glass containers or freeze.

References:

stevenfoster.com

www.umm.edu

Steph Zabel, MSc, is an herbalist and botanical educator who helps urban dwellers connect with the plant world. She teaches seasonally-oriented herbal classes that focus on local plants, herbal medicine-making techniques, and plant identification. She is also the creator of Herbstalk, Boston’s community herbal conference. Learn more about her work at: www.flowerfolkherbs.com and www.herbstalk.org.


This blog series — Herbs and Botanicals— is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

MY BODY IS READY: Pastas for Hibernation Season with Matiz Products!

By John, Grocery Buyer + The Naturalist Contributor

The natural inclination of us mammals as the days grow cooler and shorter is to put on weight for the hibernation season. You may not like it, but it is a biological fact. I say go with it! Store up that energy for the long, slow season ahead and have fun doing it! What better way than with heaping bowls of pasta? Not a boring bowl of mushy spaghetti with jarred sauce and a shaker of so-called parmesan… Not even a good all-day, slow-cooked marinara or Bolognese (as much as I love those, and may eventually share my secret recipes with you folks here)… No, no. We’re going to get a bit more creative, with some help from the Matiz line of delicious Spanish specialty products.

Now, I have documented my love for the noodle here on the Cambridge Naturals blog extensively, with columns on soups and varied noodle dishes and even a previous pasta salad recipe in my BBQ blog, but here we are again with an entire column dedicated to pasta, including yet another pasta salad! I know, I know. But folks, my love for pasta is unending, as are the methods in which it can be prepared. And fear not, gluten-averse friends, because two of this month’s three recipes were designed with you in mind! The third is for our vegan comrades.

First up is a delicious tapas-inspired gluten-free pasta salad made with pipparas, a crunchy Basque pepper with a mild, pickly flavor. Traditionally served with black olives, I’m pairing them here with tuna and sharp cheddar as well, and I gotta tell you, it’s pretty… pretty… pretty great.

Some of our favorite pasta in the world is made by Semolina in Los Angeles! Use this or the delicious Jovial Gluten Free Penne in the two recipes, below.

Some of our favorite pasta in the world is made by Semolina in Los Angeles! Use this or the delicious Jovial Gluten Free Penne in the two recipes, below.

PICKLED PEPPER PASTA SALAD WITH TUNA

INGREDIENTS:

  • 1 jar Matiz Garlic All-i-oli
  • 2 tbsp Mustard & Co Golden Dijon Mustard
  • 2 1/2 cups Jovial Gluten-Free Fussili
  • 3oz (half a jar) Matiz Pipparas and 1 tbsp piparra pickling liquid
  • 2 5-oz cans Wild Planet Albacore Wild Tuna
  • 1 cup cubed Neighborly Farms Raw Milk Sharp Cheddar Cheese
  • l cup Alive & Well Black Olives, de-pitted and sliced
  • 4 scallions, sliced
  • Cambridge Naturals bulk sea salt and black pepper to taste

INSTRUCTIONS:

  1. Boil the pasta in salted water until done, about 7-8 minutes.
  2. Drain and rinse with cold water until the pasta is room temperature.
  3. Toss the fully drained pasta in a large bowl with tuna, cheddar, olives, pickles, and scallions.
  4. In a small bowl, whisk the all-i-oli, mustard, and piparra liquid until combined. Season with salt and pepper. Gently stir about 3/4 of the dressing into the salad until mixed.
  5. Cover and refrigerate for several hours until cold.
  6. Reserve the remaining dressing to add just before serving, so the pasta salad won't dry out.
  7. Serve and enjoy!

 

This delicious organic olive oil is cold pressed and organic, and sourced fair-trade from Palestine.

This delicious organic olive oil is cold pressed and organic, and sourced fair-trade from Palestine.

Next, let’s take things from the north of Spain all the way to the Caribbean islands! Our Matiz Paella Sofrito is good for do much more than paella, and once you try it in our Puerto Rican-inspired Sofrito Chicken Pasta I have a feeling you’ll want to put it on everything!

PUERTO RICAN STYLE SOFRITO CHICKEN PASTA

INGREDIENTS:

  • 1 tablespoon Canaan Nabali olive oil
  • 1 lb boneless, skinless chicken, cut into bite-sized pieces
  • 2 teaspoons adobo, divided
  • 1/2 bell pepper (any color), sliced
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 1 can (8oz) tomato sauce
  • 1/4 cup Matiz Paella Sofrito
  • 2 teaspoons Cambridge Naturals bulk West Indies rub
  • 1/4 teaspoon Cambridge Naturals bulk dried oregano
  • 1/4 teaspoon Cambridge Naturals bulk black pepper
  • 1/2 cup Five Way Foods Chicken Bone Broth
  • 8 oz Jovial Gluten-Free Penne

INSTRUCTIONS

  1. In a large pot, heat the oil over medium heat. Add the chicken and season with 1 teaspoon of the adobo. Brown the chicken and then remove from pan. Set aside.
  2. Add the bell pepper, onion and garlic. Sauté until softened, about 5 minutes.
  3. Stir in the tomato sauce and sofrito and bring to a simmer, about 2 minutes.
  4. Add the remaining 1 teaspoon of adobo, west indies rub, oregano, black pepper and bone broth. Taste and adjust seasonings as necessary. Return the chicken to the sauce. Cover and simmer on low until chicken is cooked through, about 20 minutes.
  5. While the sauce is simmering, boil the pasta according to the box instructions and drain.
  6. Pour the drained pasta into the chicken and stir to combine. Serve and enjoy!

 

Our final dish this month is, as promised, one for the vegans. It is, maybe surprisingly, a “cream” sauce! With cheezy, delicious Rawmesan, fresh baby spinach, and fantastic Matiz artichoke hearts, this one will be a real crowd-pleaser!

Stop in and check out John's featured ingredients in our grocery section!

Stop in and check out John's featured ingredients in our grocery section!

CREAMY VEGAN SPINACH ARTICHOKE PASTA

INGREDIENTS:

  • 2 tbsp Miyoko's Cultured Vegan Butter
  • 2 cloves garlic
  • 12oz vegetable broth
  • 1.5 cups Milkadamia unsweetened macadamia nut milk
  • 1/4 tsp Curio Spice Co. Aegean Salt
  • Freshly cracked Cambridge Naturals bulk black pepper
  • 8oz Semolina Fusilli
  • 1/4lb fresh baby spinach
  • 1 jar Matiz artichoke hearts
  • 1/4 cup Rawmesan

INSTRUCTIONS:

Mince the garlic and add to a skillet with the vegan butter and sautee.

Add the broth, milkadamia, Aegean salt, some freshly cracked pepper and the pasta to the skillet. Make sure pasta is submerged, and cover. Allow the skillet to come to a simmer, and then bring the temperature to low.

Simmer for 12 minutes. While simmering, drain the artichoke hearts and chop them into smaller pieces.

Add the remaining 1 teaspoon of herbed salt, west indies rub, oregano, black pepper and bone broth. Taste and adjust seasonings as necessary.

Once the pasta is tender, add the spinach a handful at a time to the sauce and pasta and toss til it wilts.

Stir in the artichoke hearts and half the Rawmesan. Top with the additional half the Rawmesan and serve.

There it is! Now that you’re stuffed full of delicious pasta, you are getting sleepy. Very sleepy. Close those eyes mama and papa bears, and let’s drift off into a sweetly soporific state ‘til Springtime.

Ritual: Tea, Breath, and Song for the Autumn Transition

By Heather, CN Lifestyle Buyer + The Naturalist Contributor

As late September ushers in the Autumn season, our bodies’ ancestral instincts kick into gear, slowing us down as we prepare for colder months. Paradoxically, our schedules speed up: school beginning, work goals and projects, change-of-season shifts, different routines... in my experience, it can feel overwhelming to have such opposing actions occurring in our internal and external environments. The answer? Tea. When in doubt, always begin with tea.

I have learned that for my personal well-being, I need to make sure I have time to slow down in the face of the momentum and frenzy. Whether it be at the beginning or the end of the day (or better yet, both!), I find that taking even just 5 minutes to breathe, drink tea, and have my own little ritual is monumentally helpful for my peace of mind.

Below I have listed a tea to sip, a simple calming ritual, and a Cambridge Naturals Autumn Tea Ritual playlist. If you can, take an hour to yourself to brew this tea, sit and sip, and enjoy the relaxing music. Focus on letting go of the daily and global stressors that surround us all and build up in our bodies. This blend is naturally cooling, and put together with the aim to aid in relief of physical tension. I find it to helpful to sip during my busy day when I crave quiet moments. It can be put on ice or kept hot; a delicious, nutritive drink no matter what temperature fluctuations that September’s transitional weather brings.

Tea blend:

  • Tulsi (Holy Basil) - an adaptogen supportive for the body's response to stress
  • Lemon Balm - uplifting and aromatic
  • Milky Oat Tops - nourishing and trophorestorative (aid nervous tissue function and vitality)
  • Skullcap - comforting and tension-relieving
  • Red Raspberry Leaf - Steph Zabel, MSc, local herbalist and botanical educator says: "Beyond being a gentle, nourishing herb raspberry has been used for centuries to support respiratory, digestive and reproductive health. In Ayurvedic medicine raspberry leaves are considered to be a cooling herb that is good for reducing heat and inflammation in the body, especially throughout the digestive tract.”
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Equal parts of each herb, but follow your intuition - if one herb feels particularly helpful or smells wonderful to you, add more of it!

Short steep: Steep 2-3 teaspoons of dried leaf per cup of hot water for 10-20 minutes.

Long steep: To make a more nutritive infusion with a high content of minerals, steep 4 tablespoons dried herb in a quart of hot water for 6 to 8 hours.

Note: If you’re crunched for time, you can always put water on to boil as soon as you get home so that it is ready for you by the time you settle in and pick your herbs!

Ritual:

Nadi Shodhan pranayama (Alternate Nostril Breathing)

Here is an approachable video for this technique, taught by Adriene Louise, curator of the wonderful Yoga With Adriene YouTube channel. Adriene says, “This breath technique has so many benefits! It is a great way to calm the nervous system and relieve tension and anxiety. It is great for concentration, cleansing, and is a fantastic headache cure!”

CN Autumn Tea Ritual Playlist:

 
 

This blog series — Ritual — is for general health information only. This website is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

Six Favorite Herbal Recipes for Autumn

Fall! It’s almost here!… The official start to the season is the autumn equinox on September 22nd. I’m sure you can already feel the shift in the air, the different slant of light and the ever-changing colors of the trees.

If you read my blog or newsletters you know that fall is my absolute favorite season. Summer is pretty wonderful, of course, but I have to admit that it always feels like a huge relief when the heat and brightness of the summer sun fade into the cooler, more gentle days of autumn. There is a special sort of beauty that exists only in fall.

In celebration of this season I am compiling some of my favorite, go-to herbal recipes. Some of these are quite simple to make and others are a bit more involved. Read on for the healing benefits of the plants in each recipe. I hope you are inspired to make a few of these herbal concoctions…

May your autumn days be full of beauty and abundance!

SIMPLE ELDERBERRY SYRUP

elderberry.JPG

Elderberry is an important herb for every home apothecary, especially as we enter the colder months of cold and flu season. This syrup is very easy to make, tastes delicious and is one of the best things you can do to support your immune system. It is my go-to potion for sniffles, colds, flu, and anytime I am starting to feel run-down. Take 1-2 tablespoons a day for preventative measures and to keep your immune system going strong. This syrup is also delicious added to teas (or hot toddies!), or as a special garnish on desserts.

An herbal syrup might sound complicated, but really it is just a mixture of:
a strong herbal tea + a sweetener + brandy

elderberry syrup2.jpg

INGREDIENTS:

  • 1 cup dried elderberries
  • 1 teaspoon dried ginger root
  • 1 tablespoon dried cinnamon chips
  • 4 cups water
  • 1 cup local honey
  • 1/2 cup brandy

1. Create a strong tea (decoction) by slowly simmering the elderberries and spices in the water. Let the water content reduce by half, which may take an hour or more.  Keep an eye on the pot and make sure the water does not evaporate too much - if needed, add another cup of water.

2. Strain and discard the herbs from the liquid.

3.  Measure your remaining liquid. If you started with 4 cups of water, you should have 1.5 to 2 cups of liquid left. Add 1 cup of honey. You can adjust the amount to your taste, and preference for consistency. (If you want a thicker, sweeter syrup, add more honey.)

4. After adding the honey, cook on very low heat until just combined, usually just a minute or two. When using honey (especially raw honey) you want to be careful with the amount of heat you use.

5.  Remove from the heat and let cool. At this point your syrup can be considered finished, but if you would like extra preservative properties for a longer shelf life, add 1/2 cup brandy. Mix thoroughly.

6. Pour into clean glass bottles, label it with the ingredients and date, and refrigerate. The syrup will keep for several months when preserved with brandy and stored in the fridge.

Options: You could also add other spices such as cloves, cardamom or orange peel to this recipe. I also like to add in a small amount of dried rosehips for added Vitamin C content. Use this basic recipe as a starting point and let your creative juices flow!

 

ROSEHIP OXYMEL

The combination of honey, vinegar and herbs creates an ancient preparation called an oxymel. This simple medicine dates back to the time of the Greeks and has been used for many different ailments. Today we can make oxymels as a delicious way to preserve our favorite herbs, or to create a medicinal tonic.

The basic method of making an oxymel is to mix together equal parts honey and apple cider vinegar and pour this mixture over your herbs to steep. (Use more vinegar for a thinner oxymel, less vinegar for a more syrup-y oxymel.)

Rosehips are an excellent herb to incorporate into your fall herbal routine as they are chock full of Vitamin C and help our immune systems stay healthy. Use this tart honey-vinegar concoction directly by the spoonful, or add to seltzer water for a refreshing drink. You can also use it as the base for sauces, marinades and salad dressings.

INGREDIENTS:

  • Rosehips
  • Apple cider vinegar
  • Raw honey

1. Fill a pint sized jar 1/3 full of dried rosehips or 1/2 full of fresh, chopped rosehips.

2. Cover with a vinegar/honey mixture (start with a 1:1 ratio of vinegar: honey). Stir it up to remove air bubbles and cover the top of the jar with a sheet of wax paper before capping if using a metal lid. (Or use a plastic lid to avoid corrosion from the vinegar.)

3. Shake those hips! Shake the jar often to make sure the herb does not clump together. Add more vinegar if necessary.

4. Let infuse for 2 – 6 weeks. Then strain out using a cheesecloth and store in a tightly capped bottle out of direct sunlight.

 

SPICED ASHWAGANDHA HOT CHOCOLATE

What better way to take your fortifying ashwagandha powder than in hot chocolate?! Make this brew on cold nights -- it is lovely to sip on as you are winding down from the day.

INGREDIENTS:

  • 2 tablespoons Cocoa powder
  • 1 teaspoon Ashwagandha root powder
  • 1/4 teaspoon Cinnamon
  • a few sprinkles of freshly grated Nutmeg
  • 8 oz. Coconut milk* (or other milk of choice)
  • Honey or maple syrup to taste

This recipe makes one serving. Pour the milk into a small saucepan and whisk in the cocoa powder, ashwagandha powder, cinnamon and nutmeg. Heat gently over low heat for a few minutes, stirring occasionally. Pour into a mug and add honey or maple syrup to your taste. Enjoy!

*If using full fat coconut milk from a can I usually dilute it down with water to equal parts, i.e. 4 oz coconut milk plus 4 oz. water

 

HERBAL ROOT CHAI

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I love this chai because not only is it completely delicious, it is also very good for you. Dandelion, burdock and chicory roots are incredibly nourishing and make our livers happy. And astragalus is a sweet-tasting, tonic root that supports our immune systems — never a bad thing during cold and flu season. The spices in this recipe add a gentle heat that stimulates both our digestion and circulation. All in all, this root chai helps us to stay toasty and healthy during the cold months.

INGREDIENTS:

  • 6 cloves
  • 6 cardamom pods
  • 1 tsp. black peppercorn
  • 1-2 tsp. dried ginger root
  • 1 tsp. dried orange peel
  • 1/2 Tblsp. cinnamon bark (sweet or cassia)
  • 1 Tblsp. burdock root
  • 1 Tblsp. roasted dandelion root (roasted will yield a deeper, darker flavor)
  • 1 Tblsp. roasted chicory root
  • 1 Tblsp. astragalus root

Grind together the cloves, cardamom and peppercorn in a mortar and pestle. This will help their flavor be dispersed throughout the whole tea. Combine these crushed pieces with the remaining ingredients and mix thoroughly. Store in a tightly capped glass jar. This will make about 5-6 servings of tea.

To brew the tea, add up to 1 Tblsp. of the chai blend per two cups of water in a small saucepan. Bring everything to a boil, then lower the heat and let it simmer covered at for least 20 minutes. Just be sure to keep an eye on the water level and don't let it evaporate too much. When it is as dark and spicy tasting as you would like, strain out the roots and add milk and honey to taste.

 

AUTUMN APPLE TEA

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This unusual tea blends together some of the brightest notes of summer with our delicious New England fall fruits.

 

INGREDIENTS:

  • 1 tablespoon dried lemon verbena leaf
  • 1 tablespoon dried (or fresh) sumac berries
  • 1/2 tablespoon dried rosehips
  • 1 tart apple, cut into pieces

1. Place all the ingredients in a quart-sized jar.

2. Cover with freshly boiled water and let steep for 10 - 20 minutes.

3. Strain out the herbs and add raw honey or maple syrup to taste. Drink cool or warm.

 

MUGWORT INFUSED VINEGAR

Mugwort Vinegar.JPG

Mugwort is one of my favorite herbs, full of healing on several levels. It is contains many minerals and vitamins and its bitter taste stimulates the digestion. I love to use this vinegar on roasted vegetables or as a salad dressing. I also simply take it by the spoonful!

INGREDIENTS:

  • Mugwort
  • Apple cider vinegar

 1. In a pint sized jar, add 1.5 cups chopped fresh mugwort leaves and stems. (If using dried mugwort, add just 3/4 cup.)

 2. Cover the herb completely with apple cider vinegar, until the liquid reaches to nearly the top of the jar.

3. Stir with a spoon or chopstick to remove any air bubbles.

4. Place a sheet of wax paper over the top of the jar and then cap tightly with the lid. (The wax paper prevents the vinegar from corroding the lid.)

5. Let steep for 4 to 6 weeks, if you can bear to wait that long! Taste at intervals to see if the flavor is to your liking. When ready, strain out the mugwort through a fine sieve.

6. Place the remaining liquid in a dark colored, air-tight bottle and label. The vinegar can be left at room temperature if used within a few months. For a longer shelf life, store in the refrigerator.

Steph Zabel, MSc, is an herbalist and educator who helps urban dwellers connect with the plant world. She teaches seasonal herbal classes and is the founder of HERBSTALK, Boston’s community herbal conference. Learn more about her work at: www.flowerfolkherbs.com and www.herbstalk.org.

 


This blog series — Herbs and Botanicals— is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

SLOW DOWN AND ENJOY YOUR BREAKFAST!

By John, Grocery Buyer and Breakfast Connoisseur

You're heard it since you were a tiny little tyke: "Breakfast is the most important meal of the day!" It's true! A delicious breakfast can set the mood for your entire day to come, and while some of America may 'run on, we here at Cambridge Naturals prefer things prepared a bit more slowly and with a tad more TLC. With that in mind, here are some great family-friendly breakfast ideas ranging from sweet and sticky to savory and spicy. Enjoy!

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NUTTY, MELTY FAUX-CREPES:

This is one the kids will love! Start with some of our Siete Almond Flour Grain-Free Tortillas. Spread your fillings on one side (think Nutiva Hazelnut Spread, Fior Di Frutta fruit spreads, Once Again Creamy Almond Butter, Organic Living Natural Juice-Infused Strawberries, maybe some banana slices...), fold it over quesadilla/crepe style and pan-fry to golden brown on both sides in a bit of Full Moon Ghee. It doesn't get much easier than that, or more satisfying!

THE KOREAN-STYLE OMELETTE:

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Melt some Full Moon Ghee in your frying pan and beat some of our unbeatable Brookford Farm Eggs in a bowl. Add the eggs, some Chi Kitchen Kimchi, scallions, and shredded Neighborly Farms Sharp Cheddar. Cook 'til fluffy and serve with a liberal squirt of Bushwick Kitchen Weak Knees Gochujang Sriracha. Voila! The perfect breakfast for those who prefer to start their day with a little heat!

PANCAKES TWO WAYS:

Who doesn't love a nice stack of pancakes? I love them so much I couldn't decide on just one recipe suggestion, so you lucky folks get two!

First up, soak some goji berries overnight in water (or dare I suggest simple syrup?). Prepare some batter with our Bob's Red Mill Paleo Pancake Mix (I hear it's best prepared with Brookford Farm Eggs and Nutiva Virgin Coconut Oil), add the berries, and break in some wafers of our Sunfood Cacao Paste. Cook 'em up and you've scrumptious Paleo Goji Cacao pancakes!

Mmmm pancakes. Photo via Paleo Newbie.

Mmmm pancakes. Photo via Paleo Newbie.

Or for a very decadent sweet-spicy-nutty-tart explosion of flavors, begin with our Mu Mu Magic Organic Cranberry Date Pancake Mix (oddly enough, this kind is best prepared with Brookford Farm Eggs and Nutiva Coconut Oil as well!). Chop up some Will & Rose's Pecans into that batter. Cook 'em up and slather them in Benito's Habanero-Infused Maple Syrup and Organic Valley European-style cultured butter. Cranberry and Habanero go fantastic together, believe it or not! Try it and you'll be convinced in no time!

So there you have it. Put down that prepackaged bar, accept that your local bagel place won't miss you if you skip just one day, and sit down with a nice, homemade breakfast. Treat yourself! You deserve it!

Raspberry: Beyond the Fruit (Rubus idaeus | Rosaceae)

By Steph Zabel
Herbalist & Ethnobotanist

Raspberry leaf is a beautiful, delicious, nutritive and practical herb, and a very versatile plant that appeals to nearly everyone in one way or another.

Most of us are familiar with raspberry as a food — who doesn’t love fresh summer-ripe raspberries? But the part of the plant that I’ll be discussing in this article is the leaf. I love the foliage of this plant: the leaves are run through with veins, and are dark green on the top, and a lovely silvery-white on the back.

Via Wikimedia Commons

Via Wikimedia Commons

If you ever run into a brambly-type of plant growing in or near a forest you might be unsure if what you are encountering is a blackberry or a raspberry as they look quite similar. But a quick way to tell the difference is to turn the leaf over: if it has that beautiful silver-white color to it, you know you have found raspberry.

This delightful fruiting shrub is native to both to Asia and North America, and is a member of one of my favorite plant families, the Rosa (a.k.a. Rosaceae) family. While everyone is aware that raspberry fruits are edible and nutritive, most people do not know that the leaves themselves are a very nutritive agent. In fact, they are high in Vitamins C, E, A and B, and hold a range of minerals such as magnesium, potassium, calcium, and phosphorus. They also contain essential trace minerals such as zinc, iron, chromium and manganese. These vitamins and minerals are imparted to us when we make a tea out of the dried leaves.

Beyond being a gentle, nourishing herb raspberry has been used for centuries to support respiratory, digestive and reproductive health. In Ayurvedic medicine raspberry leaves are considered to be a cooling herb that is good for reducing heat and inflammation in the body, especially throughout the digestive tract. As an astringent herb it helps to tighten up the skin around wounds and promote healing. It is traditionally used for diarrhea; nowadays it is also used to strengthen the lining of the intestinal tract where there is permeability or “leaky gut.” Raspberry leaf can help protect the gut from irritation and inflammation.

Raspberry leaf is most famously known as a lovely and supportive herb for women’s reproductive health, especially during the childbearing years. As a tea raspberry can help ease menstrual cramping (perhaps due in part to its high content of magnesium). In addition, the leaves contain an alkaloid called fragrine which helps strengthen and tone the uterus and the pelvic area. This special constituent can promote fertility, prevent miscarriage, and prepare a pregnant woman for birth.

Via Wikimedia Commons

Via Wikimedia Commons

In my own recent pregnancy I drank a lot of raspberry leaf tea. However, I waited until the second trimester to do so because if taken earlier it may cause a sensation of cramping. (I typically recommend only food grade herbs during pregnancy, but especially in the first trimester.) I increased my intake of raspberry leaf tea as I neared my due date. I felt that it was gentle, supportive and full of so many good vitamins and minerals for both me and the baby. I also brought a huge container of the tea with me to the birth!

Many people claim that it can promote a shorter and easier labor. I can’t say if it truly does or not. My own labor was relatively quick and straightforward for a first-time mom… but it definitely was not easy!

I also drank raspberry leaf tea right after the birth and for a while afterwards to help the uterus regain its normal size and tone. Again, I found the mineral content of the tea to be refreshing and helpful after such a physically intense process. Hands down, raspberry leaf is my favorite herb for fertility, pregnancy, and post-natal health.

But it’s not just for women! Men can also benefit from raspberry leaf as it supports prostate health and has a toning effect for the whole male reproductive system. Raspberry tea is also wonderful, safe and gentle enough for kids (perhaps sweetened with a bit of honey.) I also enjoy it as a simple beverage tea — it makes a wonderful alternative to conventional iced tea, having a similar flavor, but without the caffeine.

HOW TO USE:

  • Steep 1-2 teaspoons of dried leaf per cup of hot water for 10 minutes.
  • To make a more nutritive infusion with a high content of minerals, steep 4 tablespoons dried herb in a quart of hot water for 6 to 8 hours.
  • Raspberry leaf makes a great iced tea in the summer. You can do a cold-brew steep (or sun tea) of raspberry leaf by placing 4 tablespoons of the dried leaf in a quart of cold water for 3 to 5 hours. Place in a sunny windowsill if possible.
  • Raspberry leaf mixes well with rose petals, red clover, mint, and chamomile

NOTES:

In pregnancy wait until the 2nd trimester to begin drinking red raspberry leaf tea because it may cause uterine tightening or cramping. Also, because of the high tannins in raspberry leaf some people feel slightly nauseous if they drink the tea on an empty stomach.


REFERENCES:

Methow Valley Herbs

The Herbal Academy

Sunweed

Dr. Mahalia Freed

Steph Zabel, MSc, is an herbalist and educator who helps urban dwellers connect with the plant world. She teaches seasonal herbal classes and is the founder of HERBSTALK, Boston’s community herbal conference. Learn more about her work at: www.flowerfolkherbs.com and www.herbstalk.org.


This blog series — Herbs and Botanicals— is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.