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A little cayenne adds color and a little kick to this rich, satisfying soup that is a meal in itself.
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Amanda recommends new habits for your body to learn how to be attuned to the biorhythms of the day. Follow these insomnia tips and you'll sleep better through the night.
- Yoga | Fitness
Are you too tired to do anything but sleep in the bedroom? Try the Wide Angle Seated Forward Bend to your daily yoga practice to keep libido and bedroom fires burning.
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Whether roughing it in the wild or taking it easy in the city, you'll travel in the best of health when you take Amanda's 'herbal firewalls' on the road.
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Pay attention to the love and marriage area, the southwest facing area of your home. Display objects that show longevity in partnership -- ducks for example, mate for life.
- Pregnancy | Parenting
As you begin to rediscover yourself, you'll need to stock up on foods that are high in nutrients. Eating foods that are good for you both physically and mentally is important to your short- and long-term health. In this episode, Laura talks about some great, healthier alternatives to common pantry items. All great, healthy suggestions that you and your kids will love.
- Video
Pokeweed Saute with Goat Cheese and Pecans
Ingredients
- 4 cups pokeweed shoots
- 1 tablespoon pecan oil
- dash salt and pepper
- 1/4 teaspoon wild mustard flower vinegar
- goat cheese
- chopped pecans
Preparation
Prepare the pokeweed shoots for the sauté by cooking them in three changes of water: Bring two pots of water to a boil, one small pot and one large. When the water in the small pot comes to a vigorous boil, add the poke shoots and cook for about 1 minute.
Pour off the water, leaving the shoots in the pot. Add boiling water from the large pot to the poke shoots in the small pot. Continue boiling the poke shoots for about another minute.
Pour the pour off the water again, and cover the shoots with the remaining boiling water from the large pot. Boil the shoots for about 15 minutes, then drain for the final time.
Heat a skillet over medium-high heat. Add the pecan oil and drained pokeweed shoots. Sauté for 3 to 5 minutes, stirring occasionally, until the shoots are heated through.
Stir in mustard flower vinegar and salt and pepper to taste. Sauté another 1 to 2 minutes to blend flavors.
Serve warm, topped with crumbled goat cheese and chopped pecans.
