Summer Foraging with Organic Annie

Hello Foraging Friends,
With all this cool weather and rain, the wild edible and medicinal plants are growing large and succulent this year! I hope that the schedule below will help you to plan ahead. Locations will be announced as they are known. As always, the charge is $10 per adult; children under 18 are free when attending with parents. Wear appropriate clothing and bring collection bags, jackknives and a digging tool, if desired.

Summer Foraging dates:

Saturday, June 27, 2009–10am to noon at the Fitness Trail behind Wegmans, in Dewitt. Meet at the back of the Wegmans parking lot which is to the left of the store (as you face it w back to Rte. 5). Please be sure to RSVP, if you’re planning to come. Thank you!

Saturday, July 18, 2009–10am to noon; sight TBA (open to suggestions). Please be sure to RSVP, if you’re planning to come. Thank you!

Saturday, August 15, 2009–10am to noon; sight TBA (open to suggestions). Please be sure to RSVP, if you’re planning to come. Thank you!

Visit the calendar page at <http://www.organicannie.com/calendar.htm> for a pdf about tick protection.

Thank You and Green Blessings,
Annie

“When all else fails, breathe.”
Ann Miller-Cohen A.K.A. Organic Annie
www.OrganicAnnie.com
www.SensualSavvy.com
Contact me via E-mail
Or by phone 315-491-0629

Rejuvenating with Green Smoothies

Green Smoothies, also known as “Energy Soup”, are outstanding for getting more of the detoxifying, healing, and rejuvenating raw greens into your diet in a palatable way and without cooking. They are an excellent way to relieve the over-acid condition that leads to spring allergies, too! (For more about the benefits, see the books by Dr. Ann Wigmore and Victoria Boutenko’s Green for Life, also my own, Fresh Tastes for Breakfast.)

Green smoothies are raw, nutrient dense, alkaline-forming and youth-enizing! Drink 1 pint to 1 quart daily for the greatest health impact. Avoid overdoing any kind of green—rotate and vary*.

Basic Green Smoothie Read more

Hot Carob-coa Recipe

Hot cocoa is a winter comfort food—it tastes soo good that it creates a mini-celebration whenever it’s  served. Unfortunately commercial mixes are full of sugar and other junk. To make matters worse, many
children are dairy sensitive or reactive to the theobromine* (caffeine-like), excito-toxins or kidney irritating oxalic acid in chocolate. While chocolate is high in fats and anti-oxidants, carob** has no fat and is high in niacin, calcium and fiber. It’s also high in natural sugar so requires much less additional sweetener than chocolate which is naturally bitter. Some manufacturers of carob bars add cocoa butter to give it more of a chocolate flavor, without the migraine triggering effects.

Homemade Hot Carob-coa Mix Read more

A Zippy Figgy version of an old favorite

This has become my favorite version of cranberry sauce. Its flavor is
reminiscent of minced meat, though it takes a fraction of the effort to make
and it’s raw. The perky tartness of the cranberries and the sophisticated
nuance of orange peel brighten up the figs and create a memorable
gustatory experience. Use as a sauce for meat, or eat it out of the jar like
applesauce. It’s divine as a dessert with nuts, too! Read more

Sunflower Chiffon Pie with Raspberry Sauce

Sunflowers follow the sun when they are in the bud stage. Once the flower opens into the radiance of yellow petals it remains facing east. We can capture the energy of the sun in the colder months by eating sunflower seeds.

This chart is from the World’s Healthiest foods website, of the George Mateljan Foundation, an indispensable resource on food nutrients: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57

Sunflower Chiffon Pie with Raspberry Sauce:
Makes 2 thick pies Read more

Vegan Holiday Nog

Lots of families have dairy and other allergies, or vegan preferences, or are just looking for healthier alternatives to traditional favorites.  Egg Nog was a favorite of mine as a kid, but I know now that I have an allergy to milk and that traditional nog is artery clogging.  This egg- and dairy-free nog is rich and creamy without cholesterol and saturated fats; and it’s so high in nutrients,* like  vitamin K, minerals and protein, that I often use it as a between meal snack.  Oh, and it’s delicious too!  What a neat way to celebrate the holidays together!  Read more

Raw pear conserve

Pears are ripe and best for eating when they have a light green to yellow background with green dots. The arrows point to the more yellow looking ones which were used for the conserve recipe below. Read more

Fall allergies – the real culprits

There are so many species of goldenrod (Solidago), or golden top, as it is called in some parts of the country, a native US perennial. This one is “wreath goldenrod”. Read more

Pass the pesto!

Fresh sweet basil, a favorite for pestos. Let’s hear it for an Italian favorite! Pesto (means “pounded”) can turn simple fare into smashing cuisine. It is simple to make and versatile. Read more

Creamy dairyless seed beverage

This is a refreshing snack or morning drink. It’s filling because it’s packed with protein, B-complex vitamins, minerals and good fats*. The pulp gives it a nuance of melon flavor and color. Read more

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