This is one of the best recipes from my hiking/skiing/biking buddy, Linda.
1 1/4 cups cashews (best to start with raw)
2 Tbsp coarsely chopped fresh rosemary leaves
1/2 tsp cayenne, or to taste
2 tsp dark brown sugar
2 tsp kosher salt
1 Tbsp melted butter
Preheat oven to 375°. Place nuts on ungreased baking sheet and bake for about 10 minutes until they are warmed through. Watch carefully, they burn easily. Meanwhile combine everything else in a large bowl. Toss warm nuts with the rosemary mixture until the nuts are completely coated. Store in airtight container. Reheat a bit before serving if stored.
Tuesday, November 17, 2009
Halibut Bake
Serves 6
This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.
6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan
TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme
Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.
Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.
To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.
Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.
This casserole dish can be prepared ahead of time, refrigerated and then baked just before serving. Also good served at room temperature as part of a summer buffet. You can use other fish or shellfish, such as sea bass or scallops.
6 Tbsp olive oil
3 cups thinly sliced white onion
2 Tbsp thinly slivered garlic
1 cup thinly sliced fennel bulb
2 Tbsp chopped fresh parsley
4 rinsed and finely minced anchovies (I skip these but you could use anchovy paste)
3 lb ripe plum tomatoes, peeled, seeded, and diced or 3 cups diced and drained canned Italian tomatoes
Salt and pepper
2 1/2 lb fresh halibut, cut into 1-inch pieces
1/4 cup chopped fresh basil
3 Tbsp rinsed and drained capers
1/4 cup dry red wine
1/2 cup freshly grated Parmesan
TOPPING
1/2 cup crumbled feta cheese
3 Tbsp finely chopped pine nuts
1/2 cup Panko or other dry breadcrumbs
1 Tbsp minced fresh thyme
Preheat oven to 350°. In a sauté pan heat 3 Tbsp of the olive oil and sauté the onions, garlic, and fennel until soft but not brown. Add (anchovies) parsley and cook 2 minutes more. Remove from heat.
Lightly oil a 3-quart baking dish (9x13") with 2 Tbsp of the olive oil and spread half the onion mixture in the bottom of the dish. Scatter half the tomatoes on top and season with salt and pepper. Arrange fish evenly on top of tomatoes and scatter the basil and capers on top. Season again with salt and pepper. Drizzle with red wine. Layer with the remaining onion mixture followed by remaining tomatoes. Sprinkle Parmesan on top.
To make the TOPPING: finely crumble the feta cheese and drain on paper towels. Combine feta, pine nuts, breadcrumbs, thyme, and remaining 1 Tbsp olive oil together to form loose topping. Scatter evenly over top. Can be covered and refrigerated at this point for up to 6 hours.
Bake for 30 to 35 minutes (40-45 if it's been refrigerated) or until fish is done and topping is light golden brown.
Coconut Rock Buns
Makes 6 to 8 buns.
I've been on a coconut kick lately, harvesting and using some of our own coconuts. I am completely hooked on the fresh, sweet coconut "water" from young coconuts. It's very refreshing when chilled and has a surprising amount of nutritional value. It can also be a good base for smoothies. While looking for coconut recipes on the web I found a very fun blog out of Jamaica that offered this recipe. They are very similar to what we know as scones.
2 cups all purpose flour, sifted
1/2 cup soft margarine (I use butter)
1/2 cup brown sugar
4 Tbsp raisins (I substitute candied ginger, cut into raisin-size pieces)
1 tsp baking powder
1/2 cup shredded coconut, unsweetened, as fresh as you can find
2 medium eggs
1 tsp vanilla
4 Tbsp milk
Preheat oven to 360° (25° less if using a convection oven). Grease baking sheet. Using fingertips, rub fat into sifted flour until mixture resembles fine breadcrumbs. Add sugar, raisins or ginger, baking powder and coconut, mix in evenly. Beat eggs and vanilla. Pour into flour mixture and combine then slowly add milk. Combine mixture until a moist dough is formed. Divide dough and spoon onto greased baking tray and form into "rocky cones." You can sprinkle with brown sugar at this point or just pop into the oven. Bake for 15 minutes or until nicely browned.
Papaya & Crab Quesadilla
This is so easy and so delicious. It's supposed to be cut in wedges for hors d'oeurves but sometimes Charlie and I just eat the whole recipe with a little salad for dinner.
1 cup thinly sliced fresh papaya
4 oz farmer cheese, finely grated
4 oz Dungeness crab, fresh, canned or frozen (thawed) drained
3 Tbsp snipped fresh cilantro (I add a bit more)
3 green onions, sliced (sweet white onions like Maui or Vidalia work, too)
4 6-inch flour tortillas
1-2 cups favorite tomato salsa
You're suppose to layer everything on the tortillas but I discovered long ago that it's just as good and much faster to gently mix everything in a bowl. Divide mixture between 2 tortillas, spreading to the edge, top with another tortilla, place on ungreased cookie sheet and bake at 350° for 8-10 minutes or until lightly browned and a little crispy. Cut each into 8 wedges, serve 2 wedges as a first course with tomato salsa on the side.
1 cup thinly sliced fresh papaya
4 oz farmer cheese, finely grated
4 oz Dungeness crab, fresh, canned or frozen (thawed) drained
3 Tbsp snipped fresh cilantro (I add a bit more)
3 green onions, sliced (sweet white onions like Maui or Vidalia work, too)
4 6-inch flour tortillas
1-2 cups favorite tomato salsa
You're suppose to layer everything on the tortillas but I discovered long ago that it's just as good and much faster to gently mix everything in a bowl. Divide mixture between 2 tortillas, spreading to the edge, top with another tortilla, place on ungreased cookie sheet and bake at 350° for 8-10 minutes or until lightly browned and a little crispy. Cut each into 8 wedges, serve 2 wedges as a first course with tomato salsa on the side.
Monday, July 27, 2009
Pasta with Brie and Basil
This is one of our most favorite summertime recipes. You must use deliciously ripe tomatoes and fresh, fresh basil.
1/2 c. olive oil
1 lb. brie (peeled & cubed in 1/2" squares)
3 cloves garlic, minced
1 c. fresh basil, shredded
1/2 tsp. garlic salt
Freshly ground pepper, to taste
6 lg. ripe tomatoes, chopped
1 lb. fettucini pasta (best if fresh)
Marinate first 7 ingredients in 2 quart bowl covered at room temperature for 2 hours. Cook pasta to el dente, toss with fresh sauce.
1/2 c. olive oil
1 lb. brie (peeled & cubed in 1/2" squares)
3 cloves garlic, minced
1 c. fresh basil, shredded
1/2 tsp. garlic salt
Freshly ground pepper, to taste
6 lg. ripe tomatoes, chopped
1 lb. fettucini pasta (best if fresh)
Marinate first 7 ingredients in 2 quart bowl covered at room temperature for 2 hours. Cook pasta to el dente, toss with fresh sauce.
Wednesday, July 1, 2009
French Potato Salad
I'm experimenting with this, after hearing the ladies in my Wednesday morning walking group going on and on about it. This is a recipe from the internet so if anyone has comments or suggestions I'd like to hear them. I made it again today with much better results than the first time (I followed Dalene's advice about slicing the potatoes before cooking them).
1 lb. small white boiling potatoes
1 lb. small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar (or other light vinegar)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil
1/4 cup minced scallions (white and green)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves
I like to wash and slice the potatoes THEN drop in boiling salted water, cook about 15-20 minutes, until they are just cooked through. Drain in colander and place a towel over the potatoes to allow them to steam a little bit (5 min.). Toss gently with white wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper; slowly whisk in olive oil to make an emulsion. Add vinaigrette (I used about half of the batch) to the potatoes, toss gently, giving time for liquid to be absorbed a little. Add herbs, kosher salt, pepper and toss. Serve warm or at room temperature.
1 lb. small white boiling potatoes
1 lb. small red boiling potatoes
2 Tbsp good dry white wine
2 Tbsp chicken stock
3 Tbsp Champagne vinegar (or other light vinegar)
1/2 tsp Dijon mustard
2 tsp kosher salt
3/4 tsp freshly ground black pepper
10 Tbsp good olive oil
1/4 cup minced scallions (white and green)
2 Tbsp minced fresh dill
2 Tbsp minced flat-leaf parsley
2 Tbsp julienned fresh basil leaves
I like to wash and slice the potatoes THEN drop in boiling salted water, cook about 15-20 minutes, until they are just cooked through. Drain in colander and place a towel over the potatoes to allow them to steam a little bit (5 min.). Toss gently with white wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper; slowly whisk in olive oil to make an emulsion. Add vinaigrette (I used about half of the batch) to the potatoes, toss gently, giving time for liquid to be absorbed a little. Add herbs, kosher salt, pepper and toss. Serve warm or at room temperature.
Monday, June 29, 2009
Chocolate Raspberry Brownie Cake
Andee found this recipe and makes it every year for my birthday cake. It's very fast and easy and delicious. We recommend serving it with vanilla ice cream and raspberry sauce.
1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar
In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings
1/2 cup butter
3 oz unsweetened chocolate (3 squares)
1 1/3 cup granulated sugar
1/2 cup walnut or pecan pieces
2 large eggs
1 tsp vanilla
2/3 cup flour
Fresh raspberries
Powdered sugar
In a 2-3 qt. pan over low heat stir butter and chocolate until just melted (about 5 min.). remove fro heat and mix in sugar, nuts eggs and vanilla. Add flour and stir well to mix.
Spread batter in a buttered, floured 8-9" springform pan. Distribute 1 cup whole berries around top, gently press into batter.
Bake at 350° until top at outside edge is cracked and feels firm to touch (about 45 min.) Let cool in pan on a rack.
Remove rim and set cake on a plate. Dust with powdered sugar. Serve with ice cream, fresh berries, raspberry sauce. 10 to 12 servings
Tuesday, June 23, 2009
Breakfast Oatmeal Cookies
These from a hiking buddy, Barbara McCormick. What a way to start the day!
1 cup olive oil
1/2 cup applesauce
2 eggs
2 cups whole wheat flour
2 tsp. baking powder
1 tsp salt
2 cup brown sugar, packed
6 cups old-fashion rolled oats
2 cups semi-sweet chocolate chips
2 cups walnut pieces
Preheat oven to 375° and place rack in center position. In 2 cup measure combine oil, applesauce and eggs; whisk briefly.
Combine flour, baking powder and salt in Kitchen Aid bowl, stir to blend. Add remaining dry ingredients, stirring after each. Add ail, applesauce, egg mixture and mix til dough is moistened. Add choc chips and walnuts, gently mix to combine.
Line 4 sheet pans with parchment. Use large (2 1/4") ice cream scoop (dough level to top and patted down lightly) to make cookies (about 1/3 cup). Place 3" apart, 8 per pan. Bake only 12 minutes, until cookies feel done when pressed with finger. DO NOT over cook or brown them!! Cool briefly (10 min) then remove from baking sheet. Store 3 days at room temp or wrap each in plastic wrap and freeze for 3 months.
If frozen, heat in microwave 15 seconds to serve.
1 cup olive oil
1/2 cup applesauce
2 eggs
2 cups whole wheat flour
2 tsp. baking powder
1 tsp salt
2 cup brown sugar, packed
6 cups old-fashion rolled oats
2 cups semi-sweet chocolate chips
2 cups walnut pieces
Preheat oven to 375° and place rack in center position. In 2 cup measure combine oil, applesauce and eggs; whisk briefly.
Combine flour, baking powder and salt in Kitchen Aid bowl, stir to blend. Add remaining dry ingredients, stirring after each. Add ail, applesauce, egg mixture and mix til dough is moistened. Add choc chips and walnuts, gently mix to combine.
Line 4 sheet pans with parchment. Use large (2 1/4") ice cream scoop (dough level to top and patted down lightly) to make cookies (about 1/3 cup). Place 3" apart, 8 per pan. Bake only 12 minutes, until cookies feel done when pressed with finger. DO NOT over cook or brown them!! Cool briefly (10 min) then remove from baking sheet. Store 3 days at room temp or wrap each in plastic wrap and freeze for 3 months.
If frozen, heat in microwave 15 seconds to serve.
Green Bean Salad
1 1/2 lbs. green beans
1 cup toasted pecans
1 cup crumbled feta
1/2 cup diced red onions
Red pepper strips optional
Dressing:
3/4 cup each olive oil and a light fruity vinegar
1/2 cup packed finely chopped mint leaves
1/2 tsp salt
1/4 tsp pepper
Cook beans until barely tender (3-4 minutes), drain, dump in ice water, drain and pat dry. Mix with pecans, feta and onions. This much can be done ahead and stored in 'fridge. Toss with dressing just before serving. I use about half as much topping and half as much dressing as the recipe calls for.
1 cup toasted pecans
1 cup crumbled feta
1/2 cup diced red onions
Red pepper strips optional
Dressing:
3/4 cup each olive oil and a light fruity vinegar
1/2 cup packed finely chopped mint leaves
1/2 tsp salt
1/4 tsp pepper
Cook beans until barely tender (3-4 minutes), drain, dump in ice water, drain and pat dry. Mix with pecans, feta and onions. This much can be done ahead and stored in 'fridge. Toss with dressing just before serving. I use about half as much topping and half as much dressing as the recipe calls for.
Grilled Lamb Chops with Salmoriglio Sauce
This is a new treat for us...tiny little lamb chops, pasture raised, sold at the Farmer's market...about 4 (small) bites each. This Salmoriglio Sauce is the most perfect addition. And something to put my new herb garden to work. Serve with lots of fresh vegetables, like Marsha's Green Bean Salad.
1 1/2 Tbsp finely chopped fresh oregano
1 1/2 Tbsp finely chopped fresh thyme
2 tsp freshly grated lemon zest
1 1/2 Tbsp fresh lemon juice
1 tsp kosher salt
6 Tbsp extra virgin olive oil
4 shoulder-blade or loin lamb chops
Grind herbs, zest, juice and 1 tsp coarse sald to a paste with mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Pat lamb dry and season with kosher salt and pepper. Heat a lightly-oiled well-seasoned grill over moderately high heat. Grill lamb, turning once, about 4 minutes on a side.
Serve sauce spooned over lamb.
1 1/2 Tbsp finely chopped fresh oregano
1 1/2 Tbsp finely chopped fresh thyme
2 tsp freshly grated lemon zest
1 1/2 Tbsp fresh lemon juice
1 tsp kosher salt
6 Tbsp extra virgin olive oil
4 shoulder-blade or loin lamb chops
Grind herbs, zest, juice and 1 tsp coarse sald to a paste with mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Pat lamb dry and season with kosher salt and pepper. Heat a lightly-oiled well-seasoned grill over moderately high heat. Grill lamb, turning once, about 4 minutes on a side.
Serve sauce spooned over lamb.
Monday, June 22, 2009
Chai Tea
Blend a mixture of the following in a large pan, steep in simmering water for about 10 minutes and remove spices. (you can also add black tea but I don't, to avoid the caffeine) You can add hot milk or sweeten with agava nectar, honey or Stevia.
Fresh ginger (peel and slice)
Fresh turmeric (this is hard to find, try Asia markets)
Whole cloves
Star anise
Cinnamon sticks
Green cardamon pods
Whole black peppercorns
Fresh ginger (peel and slice)
Fresh turmeric (this is hard to find, try Asia markets)
Whole cloves
Star anise
Cinnamon sticks
Green cardamon pods
Whole black peppercorns
Thursday, June 18, 2009
Strawberry Pie
Crust: Mix the following and pat in a pie plate.
3/4 c. flour
1/2 c oats
1/2 c. pecans (I toast mine)
2 T. sugar
1/8 tsp. salt
1/2 c. melted butter
Bake at 400 for 12-15 minutes
Filling
3/4 c. sugar
2 T. cornstarch
1 c. water
2 T. corn syrup (light)
2 T. strawberry gelatin powder
1 qt. strawberries
Combine sugar and cornstarch. Gradually stir in water and corn syrup until smooth. Bring to boil over medium heat. Remove from heat; stir in gelatin/cool. Arrange berries in crust; pour gelatin mixture over berries and cool. I did not put the whole amount over the berries as I thought that would make it too sweet---maybe cut out a half cup.
3/4 c. flour
1/2 c oats
1/2 c. pecans (I toast mine)
2 T. sugar
1/8 tsp. salt
1/2 c. melted butter
Bake at 400 for 12-15 minutes
Filling
3/4 c. sugar
2 T. cornstarch
1 c. water
2 T. corn syrup (light)
2 T. strawberry gelatin powder
1 qt. strawberries
Combine sugar and cornstarch. Gradually stir in water and corn syrup until smooth. Bring to boil over medium heat. Remove from heat; stir in gelatin/cool. Arrange berries in crust; pour gelatin mixture over berries and cool. I did not put the whole amount over the berries as I thought that would make it too sweet---maybe cut out a half cup.
Wednesday, June 17, 2009
Panna Cotta
I got this recipe from my Wednesday morning walking friend, Tanya (who originally got it from Cathy Whims of Nostrana restaurant in Portland). It instantly became one of our favorites (because it's so easy and it has whipping cream in it) so I serve it often. Top with any kind of fresh fruit or even a dark chocolate sauce. I sometimes substitute 1 cup of the cream with one cup of coconut milk/cream of the same consistency.
2 cups whipping cream
2 cups Nancy's whole milk yogurt (I use lowfat)
1 cup sugar
4 sheets gelatin
Soak gelatin in cold water, as directed. Heat cream and sugar to simmer. Stir gelatin into cream/sugar, stir. Add to yogurt, stir. Pour into ramekins and chill. Unmold to serve.
NOTE: gelatin sheets are very difficult to find, even in a city the size of Portland so Tanya and I ordered a big supply off the internet. I have also substituted one envelope of granulated gelatin for the 4 sheets and it worked fine. You just dissolve the granuals in 2 Tbsp water, let sit a few minutes and then stir into cream/sugar.
This recipe is pretty fool-proof...once I poured the liquid mixture into the ramekins and then realized I had never added the sugar. I poured everything back into the pan, added the sugar, stirred to dissolve over low heat and put it back in the ramekins...it was fine!
2 cups whipping cream
2 cups Nancy's whole milk yogurt (I use lowfat)
1 cup sugar
4 sheets gelatin
Soak gelatin in cold water, as directed. Heat cream and sugar to simmer. Stir gelatin into cream/sugar, stir. Add to yogurt, stir. Pour into ramekins and chill. Unmold to serve.
NOTE: gelatin sheets are very difficult to find, even in a city the size of Portland so Tanya and I ordered a big supply off the internet. I have also substituted one envelope of granulated gelatin for the 4 sheets and it worked fine. You just dissolve the granuals in 2 Tbsp water, let sit a few minutes and then stir into cream/sugar.
This recipe is pretty fool-proof...once I poured the liquid mixture into the ramekins and then realized I had never added the sugar. I poured everything back into the pan, added the sugar, stirred to dissolve over low heat and put it back in the ramekins...it was fine!
Andee's Fresh Kale Salad
This is a favorite of almost everyone who tastes it. Great salad to make early in the day and have it all ready to go. And, it's really healthy, especially if you use organic kale.
1 bunch coarsely chopped kale (5-6 cups, packed)
2 large carrots, grated
1/4 cup raw sunflower seeds
Dressing:
2 large cloves garlic, minced
2 Tbsp grated fresh ginger
3 Tbsp Veganese (or regular mayonnaise)
1 Tbsp Tamari (or soy sauce)
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/8 tsp cayenne powder
1/8 tsp cumin
salt and pepper
Whisk together all dressing ingredients in small bowl. Pour over kale, carrot and seeds in very large bowl. Toss every hour or so, letting the flavors blend and the kale "wilt" for at least half a day before serving.
1 bunch coarsely chopped kale (5-6 cups, packed)
2 large carrots, grated
1/4 cup raw sunflower seeds
Dressing:
2 large cloves garlic, minced
2 Tbsp grated fresh ginger
3 Tbsp Veganese (or regular mayonnaise)
1 Tbsp Tamari (or soy sauce)
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/8 tsp cayenne powder
1/8 tsp cumin
salt and pepper
Whisk together all dressing ingredients in small bowl. Pour over kale, carrot and seeds in very large bowl. Toss every hour or so, letting the flavors blend and the kale "wilt" for at least half a day before serving.
Women's Hormone Tea
This brew really helped me through menopause, completely ridding me of hot flashes and night sweats. Once I learned how well it worked (by not taking it on a week long vacation) I was religious about having a 12 oz mug every day. Some of the ingredients are hard to find but most are in the bulk spices at Whole Foods or similar "health food" stores. There are no measurements, but I suggest about 1/2 cup of each ingredient, more of the cheap stuff, less of the expensive...it didn't seem to matter, it worked. I would make up a big ziplock bag full every few months then once a week brew up a 5 qt pan of it by adding a good handful of the mix to about 4 qts. of water, bring to a boil, simmer for about 15 minutes and let stand for a couple hours or over night. Strain and keep in refrigerator. You can drink it cold or hot.
Yellow dock root
Burdock root
Sasparilla root
Vitex berries
Licorice root
Ginger root
Dandelion root
Call or email me if you have any questions: 503-593-4809, hoernersusan@gmail.com
Yellow dock root
Burdock root
Sasparilla root
Vitex berries
Licorice root
Ginger root
Dandelion root
Call or email me if you have any questions: 503-593-4809, hoernersusan@gmail.com
Subscribe to:
Posts (Atom)
