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Humble Herbs: Mint, Parsley and Sage…oh my! Meal Ideas from the Kitchen & Health Properties

It’s the end of May, and here at Shanti Retreat we are all feeling so lucky to already be enjoying the herb garden, as well as some harvest from the permaculture beds. Often times, herbs are only used as garnish (if at all) and their high nutrient profile is forgotten about. However, we definitely  recognize their nutritious and healing properties and have been infusing as many of our meals as possible with these superfoods.

Since some herbs start to come up early spring, it can be an exciting time and the first taste of organic, seasonal, home grown food! Herbs can be used in a variety of ways and contain high amounts of important vitamins, minerals and antioxidants to improve digestion, protect against cancer, boost mood and reduce inflammation, to name a few.

Today we present to you – mint, parsley and sage. Below you can read about the health benefits of each herb, as well as the different ways we have been included them in retreat meals.

 

Benefits of Mint

  • Promotes digestion
  • Relieves Nausea
  • Fights fatigue (try diffusing peppermint essential oil to boost mood and energy levels)
  • Relieves headaches
  • Cleanses palate, improves oral care
  • Clears congestion, helps asthma

…ways we have been using mint:

  • Homemade herbal tea
  • Yogurt Dips like Greek tzatziki  (with lots of garlic and lemon!) or Indian raita
  • Fruit salad topper
  • Mango and pistachio salsa (for enchilada night)
  • Fennel and apple salad

Benefits of Parsley

Parsley, often used as a garnish, is an under appreciated superfood full of many healing properties!

  • Extremely high in vitamin K which is important for bone healthy
  • A rich source of immune boosting antioxidants, mainly  vitamin C and A
  • Kidney cleanser
  • Anti aging / anti – inflammatory
  • High in iron

…ways to have been using parsley:

  • Greek salad and quinoa tabouleh
  • Herbed yogurt dip
  • Herb garden hummus
  • Minestrone soup


Benefits of Sage


Sage is another super herb which has been used medicinally and spiritually for thousands of years.

  • Promotes healthy digestive system
  • Reduces depression
  • Relieves asthma
  • Improves memory and alertness
  • Eases menopausal symptoms, especially hot flashes
  • Lowers inflammation
  • High in antioxidants
  • Strengthens bones

….ways we have been using sage

  • Creamy cashew,garlic and sage sauce (for buddha bowls)
  • Sage cornbead (with veggie chili!)
  • Rustic cheese and nut loaf
  • Homemade herbal tea with slices of fresh ginger root.

 

…Written by Lacey Budge, Shanti Retreat Coordinator and Registered Holistic Nutritionist


Date Added: May 28, 2017 | Comments (0) | Filed under: Green Living,Living Seasonally & Locally,Shanti Kitchen



Recipe of the Week: Spicy Sauteed Greens and Tofu

We all know that the more greens we eat the better.

We also know that organic non-GMO tofu is a great source of vegetable protein.

Now here is something you may not know (unless you were at Shanti Retreat last weekend for Marla Ericksen’s Spring Retreat)…: Combining greens, of all kinds – we used kale, swiss chard and collards – with tofu and a spicy marinade is the best side dish ever!

Be sure to try it out at home and let us know how it turns out!!!

Spicy Sauteed Greens and Tofu

Makes 4-6 servings

One 1-pound block extra-firm tofu

3 tablespoons Tamari

2 tablespoons toasted sesame oil

1/2 teaspoon Sambal

3 tablespoons freshly squeezed lime juice

1 tablespoon grated ginger

2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces

1 teaspoon sesame seeds, lightly toasted

1/4 teaspoon crushed red-pepper flakes

6 cloves garlic, thinly sliced

Prepare tofu (to absorb water). In a medium bowl, combine tamari; sesame oil; sambal; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.

Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.

 


Date Added: March 19, 2013 | Comments (0) | Filed under: Shanti Kitchen



About Us

Enjoy the tranquil 11 acre property where our spacious century inn and cabins are situated on 1000 feet of private shoreline. Now in its 15th season, Shanti has become a popular retreat destination in Ontario. More…

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