When you think of collard greens, Southern cooking may be the first thing that comes to mind. And if you were raised in the South, collards may bring back memories of the classic New Year’s Day good-luck supper: Hoppin’ John, greens, black-eyed peas, and cornbread.

But that’s not the only way collards can be done. Whether you’re vegan, vegetarian, Paleo, or omnivorous, these hearty, nutritious broad-leafed greens are incredibly versatile.

Think lunch wraps, spring rolls, curries, warm salads, stews… whatever your taste, you can prepare collards in a way you’ll like.

Get all the green goodness HERE!

Fall is the perfect time to give your liver a little extra love.

The importance of holistic liver care cannot be underestimated. Your liver is one of the most multi-functional organs in your body, silently performing a myriad of tasks on a daily basis. Some of your liver’s functions include:

• Detoxification: Converts drugs and other toxic substances into substances that can be more easily excreted through your urine and other eliminatory channels. 
• Protein metabolism: Produces a number of amino acids—the building blocks of protein.
• Fat metabolism: Produces bile and bile salts, which are critical for digesting fat and for the absorption of fat-soluble vitamins. 
• Carbohydrate metabolism and blood sugar balance: Helps regulate your blood sugar by converting excess glucose into glycogen—an energy form that can be saved for later use. 
• Vitamin and nutrient storage: In addition to storing glycogen, your liver stores fat-soluble vitamins, such as A,D, E, and K. 
• Blood storage: Contains 10-15% of your blood at any given time. 

Read the full article here!

Horse Power! Ashwagandha (Withania somnifera) root is known by a number of names, including Indian ginseng and winter cherry, and its usages are even more plentiful than its aliases. Tracing the origin of  ashwagandha’s name gives us strong clues about its function. Ashwagandha literally translates to “smell of a horse” in Sanskrit. While the fresh root has a strong odor that is likened to horse urine, rest assured, the dried root has a mild, if not pleasant, flavor and odor.  As Ayurveda teaches, nothing is right for everyone, but the uses of this rejuvenating herb are vast, powerful, and plentiful. Read the article here.

As a lover of all things autumnal, I have often thought that there’s a reason we fall in love, and not spring into love. Each season has its own special magic, but the colors and flavors of fall possess a unique romantic coziness.

Autumn leaves, the appearance of pumpkins on stoops, a slanted golden light, and the desire to wrap myself in a comforting wool sweater are some of my favorite symbols of fall. Another favorite? Figs. Read the full post here.

When it comes to cooking with edible mushrooms, the options are exciting, creative, and vast. Even for the novice chef who is just dipping their toe into the world of edible mushrooms, culinary options span far beyond the common button mushroom. Curious looking fungi such as morel (Morchella esculentoides), enoki (Flammulina velutipes), porcini (Boletus edulis), and chanterelle (Cantharellus cibarius) can be incorporated into desserts, pastas, soups, and dumplings. Furthermore, there is good reason for the burgeoning popularity of edible mushrooms. These friendly fungi have the capacity to support good health while adding protein, texture, and flavor to sweet and savory dishes alike. Read the full post here or copy and paste this link into your browser:

https://theherbalacademy.com/cooking-with-edible-mushrooms/?ap_id=GretaLouise