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A universally recognized time of renewal and new beginnings, springtime, for us, also is a time of thanks for the hard work of our farmers, growers, chefs and artisans. As exemplified in our spring edition of the Journal of Health and Healing, those who support organic and regenerative agriculture, like Maria Rodale of the Rodale Institute, and those who continually renovate our food system through traditional preparation methods, such as Dr. Bill Schindler of Modern Stone Age Kitchen, are to be celebrated for their dedication and passion.
Today’s Recipe Feature highlights some of our favorite springtime recipes that we’d like to share with you, full of wholesome ingredients to boost your health. Be sure to check out each of the links below to view our new recipe reels, captured as we’ve made them in our own kitchens, and get a preview of what to expect when preparing them for yourself!
For over 40,000 years, humans have cultivated a sacred relationship with bees and have relied on their homespun creations, such as pollen and honey, as an important energy source. From the honey-hunting Kulung of Nepal to the descendants of the Mayans in Central America, many traditional cultures continue to depend on the humble honeybee’s resources for a variety of uses, including using bee pollen for medicinal application.
The protein content of bee pollen may be one reason for its widespread use in traditional medicine. Bee pollen contains vital amino acids, such as lysine, which helps the body absorb essential minerals, like calcium and zinc, and also promotes collagen growth.
Active time: 15 minutes
Total time: 30 minutes
Among the most popular of foraged herbaceous plants, Asparagus has been prized by epicures and rulers alike since ancient Rome. In fact, according to Roman historian Seutonius, Caesar Augustus often used the phrase “velocius quam asparagi conquantur,” which means “faster than cooking asparagus,” to describe quick action. This aristocratic member of the lily family was also used in infertility treatment in the Indian Ayurvedic tradition and was thought to increase mother’s milk.
There may have been cause to believe this, as asparagus is particularly high in folate, which has not only been found to support a healthy pregnancy, but also plays a critical role in preventing high levels of homocysteine in the body, which can negatively impact proper production of “feel good” hormones, like serotonin and norepinephrine.
Cook time: 45 minutes
Just as the Fertile Crescent is seen as one of the birthplaces of agriculture, it could also be the origin of many well-loved dishes around the globe, like frittata. Only recently considered a quintessential Italian dish, frittata (or friggere, which means ‘fried’ in Italian) may have been inspired by an egg-based Iranian dish known as kuku, or kookoo.
Throughout later centuries, Italian home cooks and court-appointed chefs have put special emphasis on local, fresh ingredients in everyday recipes and cooking. Today, we are seeing a resurgence in foraging and shopping locally, thanks to many small farmers and passionate eaters (like our friends at Modern Stone Age Kitchen!).
Cook time: 30 minutes.
Long before being compressed into a tin can, tuna has provided vital nutrition to many traditional cultures, such as the native Hawaiians, who preferred to consume this “chicken of the sea” semi-raw, especially in one of their most recognizable dishes, poke. Similar to other raw seafood recipes around the world (like ceviche, which originated in ancient Peru, among the Moche Peoples), poke was traditionally prepared with salt and often would be flavored with ingredients like seaweed.
Despite the continued debate regarding potential health implications due to heavy metals and other complications associated with consuming raw fish, tuna provides a fairly impressive dose of amino acids, such as taurine, which is critical for maintaining proper hydration and cellular electrolyte balance.
Cook time: 20-30 minutes
In case you missed the last Recipe Feature, you can find it here:
Recipe Feature, March 24, 2023
To your best health,
The Price-Pottenger Team