Temperatures are getting cooler, days are shorter, and autumn is gently creeping in. Plants loose their leaves, and focus is shifted towards the roots. As nature draws in, it’s time to look inwards. We, with all nature, enter a time of quiet reflection and meditation.…
This is a simple dish to celebrate what’s in season at this time of the year. Coriander is a less obvious choice to use in this dish, but its warming and citrusy qualities pair up well with sharp and fruity apples. You can have it…
Rhubarb stalks taste fruity and acidic and need very little added to taste amazing, just a bit of something sweet to balance out the acidity. With sweet and citrusy cardamon sprinkled on top, it tastes like heaven. With this recipe, you don’t need to worry…
Have you ever stopped and asked yourself- what are spring greens? I never have. Until today, when it dawned on me, that I couldn’t explain what they were. They are not kale or chard leaves, they have tougher stems, it seems. So I did a…
Jerusalem artichoke, also called a sunchoke or a sunroot in different parts of the world, is a perennial plant that is related to sunflower. In fact, it produces tall yellow flowers that look a lot like sunflowers. The edible part of a Jerusalem artichoke plant…