The best blackberry leaf tea is made of those red, burgundy & maroon leaves that usually appear later in the Fall after the blackberries have dried out.
Just look for healthy looking leaves, already mostly dried out.
The tea itself has a nice amber color and a sweeter taste than regular blackberry leaf tea. And if you pay attention to the Doctrine of Signatures, the red color is a good indicator that the leaves nourish the blood and support healthy blood circulation
Blackberry is a plant of the Dark Goddess, especially in this decaying phase.
Even though we are less active during Fall & Winter, the cooler/colder temperatures and the exposure to the elements often requires spending more energy doing things. Out body requires more nutrients to keep warm and functioning well (as in not getting sick).
That’s the reason why I like having a mini “vitamin” garden indoors during that time: I grow various sprouts, shoots & microgreens for nutrition & taste…And also because I find it fun and relaxing :).
Les crêpes à la crème de marron! Even to this day my mother will tell you that crêpes filled with chestnut cream used to be one of my favorite desserts. I say “used to be” because I have since discovered that I’m allergic to cane sugar (how ironic for an ex-hypoglycemic). While some would see this as a curse (after all sugar is everywhere), I see it as a blessing (do you know that sugar is more addictive than cocaine?). There are many natural sweeteners out there to choose from and I thought that maple syrup and chestnut wouldn’t be a bad marriage at all…And rightfully so!
This chestnut cream can be used as a spread, a filling, incorporated in a frosting…Or simply eaten by the spoon ;).
10.5 oz of unsweetened chestnut puree (I used the one from La Forestière) – 300g de purée de marron non sucrée
1 tsp of organic vanilla extract (from Simply Organic) – 1 càc d’extrait de vanille bio
About 1/3 cup or 6 tbsp of organic grade B maple syrup – environ 90 ml ou 6 càs de sirop d’érable ambré bio
Place all the ingredients in a bowl. Using a hand mixer, blend until well incorporated & smooth. Pour in a glass jar and refrigerate until use. Use within a few days.
Mettre tous les ingrédients dans un bol. A l’aide d’un batteur électrique, mixer jusqu’à obtention d’une purée lisse et homogène. Verser dans un bocal en verre et réfrigérer jusqu’à utilisation. A consommer dans les jours suivants.
Parce que c’est de saison! The temperatures have dropped quite a bit here over the last few days. The last storm that went by (which only gave us a few raindrops) came from the North and brought some coldness to California. I’ve been waiting for some chill in the air, it finally feels like Fall here.
And what’s more soothing than a bowl of soup on a cool day? I recently bought some sunchokes (I love root vegetables) and thought they’d make a fine soup…Et j’avais raison. Simple, flavorful and comforting. Hope you’ll enjoy it as much as I did (I should have made more).
Ingredients (for 2 servings/pour 2 personnes):
5-6 chubby & firm sunchoke roots – 5-6 topinambours fermes et de bonne taille
1 shallot – 1 échalote
1 zucchini – 1 courgette
1 carrot (mine was purple) – 1 carotte (la mienne etait violette)
2 cups of stock or water (I used homemade chicken bone broth) – 500 ml de bouillon ou d’eau de source (j’ai utilisé du bouillon d’os de poulet fait maison)
Salt & pepper to taste – sel et poivre selon le goût
Optional: 1 dab of butter or a splash of raw cream – optionnel: une noisette de beurre ou un splash de crème liquide
Prep the vegetables by peeling the skins and cutting them in pieces. Heat up a saucepan with olive oil and saute the vegetables until they are slightly caramelized (from the natural sugars). Add the broth or water, adjust the heat and simmer the soup for approximately 20 minutes or until the sunchokes are fully cooked (poke them with a knife to check). Then blend the soup thoroughly. Season with salt and pepper to your liking. Add some butter or cream if you fancy some. The soup is now ready, enjoy!
Peler et couper les légumes en morceaux. Faire chauffer une casserole avec un peu d’huile d’olive, et faire revenir les légumes jusqu’à ce qu’ils soient légèrement caramelisés. Ajouter le bouillon ou l’eau, et laisser mijoter à feu doux pendant une vingtaine de minutes ou jusqu’à ce que les topinambours soient complètement cuits (vérifier à l’aide de la pointe d’un couteau). Mixer la soupe dans un blender. Ajouter sel et poivre selon vos préférences. Et un peu de beurre ou de crème si vous en avez envie. Le velouté est maintenant prêt, bon appétit!
Health Benefits of Sunchokes (also known as Jerusalem Artichokes): They contain “high levels of potassium and phosphorus. They are a significant source of iron, thiamine, and vitamin C and are high in dietary fiber…”