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🇨🇦 Lake Louise 🇨🇦 Lake Louise
The Verdant(ce) Gin Dry Vermouth (Wish I had gr The Verdant(ce) Gin Dry Vermouth (Wish I had green chartreuse in hand!) I also am out of sugar so I made a simple syrup using powdered sugar (honestly I’m now obsessed) Celrey leaves, parsley, Moroccan mint, spearmint, black lime, peach blossoms rose water, tiny bit of Vietnamese litsea berry Lemon and lime Soda water If you know me you know I’m obsessed with celery juice in cocktails / star fruit celery gimlet my absolute fav.
Special project for @loandbeholdhealdsburg by @my Special project for @loandbeholdhealdsburg by @myherbalroots Winter-Sweet Herbal Chrysopoeia Salt Fresh Herbs: Fennel Fronds, Parsley, Celery Leaf, Wild Arugula, Coriander, Red Dandelion, Calendula Petals, Violets Produce: Whole Lemons & Tango Tangerines, Turnip Greens, Carrot Tops, Spigarello Broccoli Greens Spices: Sumac, Purple Shallow Powder, Fermented White Peppercorns, Yellow Mustard Seed, Fennel Seed, Juniper Berries Citrus Zest: Lemon Zest Other: Maldon Salt Description Chrysopoeia is the ancient alchemical act of turning base matter into gold. A hard freeze did exactly that in my garden — starches converting to sugar, and what was bitter and stubborn became something unexpectedly sweet and concentrated. This bright, herbaceous salt is the result of that cold snap. Carrot tops, turnip greens, and spigarello yield earthy, subterranean, dug-up flavor — the depth before light, on the way to bright. Frost-kissed red dandelion, bolted wild arugula, and coriander display pleasant bitterness, minerality, and sharpness as they move from cold into early spring sun. Celery leaf reedy and clean. Parsley the green electricity, dancing with whole bright lemons and spicy Tango tangerines — slurried like hail and slushed into the salt. Calendula petals lend a buttery, faintly resinous warmth while violets flicker color like dancing light off frost. A subtle mix of spice keeps this citrus-forward salt firmly on the savory side. Sumac offers a minuscule tinge of tart. Fermented white peppercorns heat like our warmer pre-spring days. Juniper adds a quiet forested depth beneath everything. Yellow mustard and fennel seed swirl in further complexity — the savory undercurrent that keeps the brightness honest. All of it engulfed in winter-sweet fennel fronds threading anise freshness throughout. The result is urgent, alive, bright winter/spring herbaceousness. It tastes of the cusp we lie on. Unlike the fraudulent practitioners who chased chrysopoeia for wealth, this salt returns to the ancient truth at its heart — the gold was never the goal. It was the practice. This is my herbal alchemy.
Lemony Rosemary White Beans and Broccoli & a Fried Lemony Rosemary White Beans and Broccoli & a Fried Egg
I’m making my Passion Fruit Pork Mole this year - I’m making my Passion Fruit Pork Mole this year - but regardless what the “flavor is” I love making Christmas Mole and Tamales… Link in my story for my Mango version, which I think is amazing. Mole and tamales are a fun project for a full house and feeds en masse. A reminder that a long list of ingredients isn’t a bad thing- especially for those of you who have spice stocked kitchens which you all should! (@curiospice has last minute sales I’m sure for gifting yourself or loved ones if your kitchen isn’t stocked)
WINTER 2025 Illuminated Juxtapositions & Enlight WINTER 2025 Illuminated Juxtapositions & Enlightening Travel 
Contradiction | Refraction | Shape-Shifting | Wandering | Mingling | Illumination | Coalescence www.shop.herbal-roots.com
Impromptu healthy quick garden meal. Beet green Impromptu healthy quick garden meal. Beet green and shaved fennel chicken meatballs over a little gem radicchio parsley mint salad with pomegranate, grapefruit and oranges (also from the garden) Feta. (@mt.eitan.cheese obviously) Orange olive oil vinaigrette- and my Kefalonia Black Olive Sheepherders Herb Salt @myherbalroots winter collection out Thursday.
If you ask me there are two essential tail compone If you ask me there are two essential tail components to an exceptional cranberry sauce. Herbs and liquor. This one I’m making is rather simple (not per my usual)it’s got like a French orange and thyme vibe - although it’s rather inviting which isn’t stereotypically French. lol.
Chicory season…… Chicory season……
Leftover hers laying around? Italian salsa verde Leftover hers laying around? Italian salsa verde.
If you received my Cinnamon Basil Vanilla Pie Spic If you received my Cinnamon Basil Vanilla Pie Spice from the Fall Collection - use it in a Pumpkin Basque Cheesecake. #Recipe link in story
WHISKEY CARAMEL UPSIDE-DOWN CAKE Makes 1 9-inch ca WHISKEY CARAMEL UPSIDE-DOWN CAKE Makes 1 9-inch cake A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt. This is equally delicious with pears. Ingredients For the apples and sauce: 6 tablespoons butter 2 teaspoons finely chopped sage leaves 1 teaspoon maldon salt ¾ cup raw sugar ¼ cup dark brown sugar ¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice 2-3 apples, cored and sliced thin For the cake: 1 ½ cup all-purpose flour ¼ cup sprouted grain flour ½ teaspoon baking powder ¼ teaspoon kosher salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground white pepper ¼ teaspoon ground long pepper (optional) ¼ teaspoon ground cardamon or grains of paradise 1 ½ teaspoon finely chopped rosemary needles 2 teaspoons of orange zest ¾ cup softened butter (salted) ¾ cup raw sugar 2 eggs 2/3 cup Greek yogurt, plus 1 cup Directions Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute. Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward. Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl. In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth. Spoon the batter evenly over the apples and smooth the top. Bake about 45 minutes, until a knife tip comes out clean.
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