Author: rootedemily

Emily is married to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called "Sage and Sourdough Wellness and Herbs" where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.
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Wild Berry Syrup

I love foraging for wild berries! In the picture above from the top left to right is elder berries, rose hips, hawthorn berries and choke cherries. Of course, I don’t harvest them all at once, so I will freeze what I gather until all the berries are ripe and gathered. This is a simple syrup that is delicious and boosts the immune system with all its anti-viral bioflavonoids and antioxidants. I like to freeze my syrups, so they last all winter and spring long. With the added honey it is more of a thick slushy when frozen making it easy to scoop out of the jar.

Recipe

In a large pot place 4 or more cups of fresh and/or frozen berries and cover with purified water, a few pieces of fresh ginger, a few cinnamon sticks and 5 to 10 cloves.

Simmer until the liquid has cooked down to half the volume. Strain and add equal amounts of honey.

Pour into bottles and place in fridge or freezer if using large quart jars. Yummy on pancakes and ice cream too!

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Dandelion Jelly

Dandelion jelly is sunshine in a bottle. Many are always so surprised by the delicious taste! You will love putting this on toast or pancakes and more!

Recipe

4 cups dandelion petals (sepals or green parts removed)
4 cups water
4 cups cane sugar
2 oz powdered fruit pectin
2 tablespoons lemon juice

Simmer the petals in the water for 10 minutes. Strain and squeeze out as much liquid as possible. Pour the liquid into a big pot and add the pectin. Bring to a boil and add the sugar. Bring to a boil and stir constantly for 1 minute. Pour the jelly into hot sterilized jars. Clean the rims, place the lids and rings on the jars and process in a water bath or steam canner for 10 minutes. Make sure the lid seals and store until use.

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Brown Butter Corn Bread

This is the best corn bread I have ever had! The browned butter adds such a depth of flavor. It pairs well with any soup or salad!

Recipe

In a large cast iron skillet brown 2 sticks of butter and let cool in the pan.
Preheat the oven to 350 degrees.
In a large bowl whisk together:
3 cups flour
1 cup fine corn flour/meal
1 cup cane sugar
2 tablespoons baking powder
1 tablespoon coarse sea salt

Add 2 1/4 cups whole milk
2 eggs
Cooled browned butter

Mix all ingredients together and pour back into the skillet. Sprinkle with flaked sea salt and bake for 30 minutes.


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Chicken Bacon Ranch Pasta

A hit with everyone in my house! This is packed full of flavor and sure to please your crowd!

Recipe

Make the ranch dressing:
1.5 cups mayo
1 cup buttermilk
1 juice of a lime
1 teaspoon coarse sea salt
1 teaspoons ground pepper
2-4 garlic cloves minced
1/4 cup minced onion
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh dill
1 tablespoon minced fresh oregano
Set aside. It is better the second day too.

Drizzle 2 chicken breasts with olive oil and sprinkle with salt and pepper. Roast at 400 degrees until done. Chop chicken and set aside.
16-24 oz noodles. I use gluten free Dellalo. Baked spaghetti squash is also a great option.
Cook the pasta to your liking and set aside.
Cook 1 package bacon (I like Columbus turkey bacon) chop and set aside.
1 pint cherry tomatoes quartered
1 bunch green onions, chopped
Add all ingredients together in a large bowl. Add 2 cups ranch dressing and serve.

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Asian Chicken Salad

Fresh and delicious! Use as a main dish for a spring or summer dinner or take it as a side to a party!

Recipe

3 tablespoons coconut aminos
3 tablespoons freshly grated ginger
1 tablespoon chili garlic sauce
1 tablespoon honey
3 tablespoons avocado oil
2 teaspoons sesame oil
Half of a rotisserie chicken, shredded (use the rest for another dish)
3 oranges, peeled and separate the membrane from the fruit.
1 head Napa cabbage, chopped finely
2 red or orange bell peppers
1/2 cup chopped cilantro leaves
1 bunch green onions, chopped
1/2 cups chopped cashews.

Make the dressing by mixing the aminos, ginger, chili garlic sauce, honey, and oils. Set aside. Mix together the rest of the ingredients and drizzle the dressing on top. Mix to incorporate. Serve.

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Balsamic Sun-Dried Tomato Bruschetta

Lots of flavor in this one! It is a perfect way to use up those extra tomatoes in the garden. You can use cherry or large tomatoes. It makes a great appetizer or lunch.

Recipe

2 lbs. cherry or large tomatoes quartered.
1/4 to 1/2 cup olive oil
1-2 tablespoon balsamic vinegar
1 tablespoon Italian seasoning
Sea salt and pepper

Drizzle olive oil, vinegar, seasoning, salt and pepper for taste. Toss until coated and bake at 350 degrees for 45 minutes, flipping the tomatoes every 15 minutes to avoid burning.

To assemble: toast slices of a baguette or sourdough bread, spread cream cheese or goat cheese onto bread. Add the warm tomatoes and sprinkle with chopped basil.

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Late Spring Plant Walk June 1st, 2024

Come join me for my late spring plant walk on June 1st in Fairview! This class is a fusion of plant indentification and a discussion on plant degrees, actions and energetics so you can choose the best remedy for yourself and loved ones. Only $20! To sign up for the walk go to the shop tab at the top of my home page, scroll down and click on the events and classes tab, and look for the Late Spring Plant Walk block.

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Foundation Herbal Intensive Workshop May 18th, 2024

I still have a few spots open for my Foundation Herbal Intensive workshop on May 18th. Come and learn a different way of thinking of herbal medicine and be more effective in your practice for yourself and others. This workshop will include a lecture, lunch, hands on workshop and all the materials to take home, as well as recipes and handouts. Visit the shop tab, scroll down to events and classes and sign up under the foundation herbal intensive class. Class is held in Fairview UT.

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APRIL 2024 BULK FOOD ORDER

My website is now open for bulk food orders. Inflation has increased prices. Unfortunately, the olive oil importer has increased their prices three times since we last ordered. Olive oil orders are due by March 24th to avoid any more price jumps. Please keep that in mind when you are ordering. All other items are due by April 10th. I do not have steel cut oats or buckwheat available this time. I guess we have to order 50 bags of each to even get them ordered. So if people really want those I can start a list, but again, we have to reach 50 bags of each. Chocolate is also available but only if we can reach 500# in quantity, so please order chocolate! I added a 72% chocolate sweetened with coconut sugar. It is a really nice dark chocolate without refined sugar in it. To read more about the items offered and to place an order please go to the shop tab and scroll to find the bulk food order tab, click on that and everything should come up for you in their categories. Thanks!