ONLINE NATURE CAMP: HERBALISM FOR KIDS

Moms and dads, caregivers, nannies, and kids of all ages, we invite you on a 4-week journey to explore herbalism just for kids in the Online Nature Camp: Herbalism for Kids program. This 4-part lesson plan may be enjoyed with flexibility and at your own pace, designed as a 4- week discovery journey with a bounty of opportunity to create, explore, and learn together!

The Online Nature Camp: Herbalism for Kids, put on by the wonderful herbalists, experienced educators, and seasoned parents at the Herbal Academy, is a guided 4-lesson educational and experiential program for young learners – and, we promise, it won’t feel like schoolwork at all! 

$29.00 or $39.00  https://theherbalacademy.com/product/online-nature-camp-herbalism-kids/?ap_id=allisonskitchen

Bountiful Herb Guacamole Recipe

 It's almost May 5th Cinco de mayo time to whip up some margaritas  and guacamole

What is it about margaritas and guacamole that is just so dang good? The sweet and sour margarita seems to pair perfectly with the creamy guacamole – and we have just the guacamole recipe in store for you today. Throw in a big bowl of tortilla chips and veggie sticks for a fantastic party spread that will have everyone coming back for more!

The foundation of guacamole is avocado, of course, but the rest is up to you! Harvest savory herbs from your garden or forage them from the wild. Some ideas to get your juices flowing include a mix of chives (gather those precious chive blossoms, too!), cilantro, basil, thyme, oregano, parsley, arugula, and nasturtium flowers. A few teaspoons of powdered lemon balm can also be a fun addition and a novel way to increase the citrus flavor. 

Guacamole is one of those foods that is highly adaptable, and by playing around with herbs, you can give your own personalized zesty, spicy, or peppery spin on this classic recipe depending on your taste preferences! 

Ingredients

2 medium-sized avocados

½ to 1 cup freshly chopped herbs (chives, cilantro, basil, thyme, oregano, parsley, arugula, nasturtium flowers)

1 to 4 cloves fresh garlic, depending on how much garlic you enjoy

1 fresh lime, juiced

Salt, to taste

Directions

Start making your guacamole by mincing up the garlic. Add a nice, big pinch of salt to the garlic during mincing to help hasten the breakdown of the garlic. Set aside.

Remove stems from your herbs, wash, and chop.

Cut the avocados in half and twist to open. Remove the seed and slide a spoon around the inside of the rind to loosen the flesh of the avocado. Place this in a nice shallow bowl or on a big plate.

Using a potato masher or a fork, smash up the avocado until smooth. 

Next add the herbs, lime juice, and garlic.

Smash everything up together and salt to taste.

You’ll want to enjoy this Bountiful Herb Guacamole recipe with some freshly chopped veggies, crackers, or your favorite crunchy tortilla chips. We also love adding this guacamole to tacos, toast, tamales… the list goes on and on! 

for more information or to sign up for Free or paid classes click the link below Affiliate link 🙂

https://theherbalacademy.com/courses-classes/?ap_id=allisonskitchen

Spring Sting Nettle Cocktail

I love making herbal recipes and having a cocktail for happy hour.  So why not mix the two together

Nettle is an early spring plant that is packed full of vitamins and minerals, and while we highly recommend enjoying it throughout the day as an herbal tea, feel free to reserve a bit for a refreshing afternoon delight. Enjoy this recipe as either a cocktail or a mocktail over ice in a collins glass. “Reshared with permission by @herbalacademy” 

This excerpt comes from the Botanical Mixed Drinks Recipe Book. 

Ingredients

2 fl oz (60 mL) cooled nettle tea

2 fl oz (60 mL) vodka (omit for a mocktail and add an extra 4 fl oz (120 mL) of carbonated water)

1 fl oz (30 mL) ginger syrup

½ fl oz (15 mL) freshly squeezed lemon juice

2 fl oz (60 mL) carbonated water, chilled

Directions

Fill a collins glass half full with ice and set it aside.

To make a cocktail, combine the nettle tea, vodka, ginger syrup, and lemon juice in a glass canning jar. 

To make a mocktail, combine the nettle tea, ginger syrup, and lemon juice in a glass canning jar. 

Fill the jar ⅔ full of ice, cap, and shake hard for 20 seconds. Strain the liquid off the ice and into the collins glass. 

Top with chilled carbonated water and gently stir to combine.

for more information or to sign up for Free or paid classes click the link below Affiliate link 🙂

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Our famous Thousand Island Dressing that we used at all of our restaurants.♥️

 Our dressing is on the spicy side. Feel free to moderate the heat to your liking. You can use this for salad, of course , but also fantastic on burgers, a dip for seafood. To die for on onion rings.

1 cup mayonnaise (homemade is best)

1 Tbsp chili sauce

1 Tbsp ketchup

1 Tbsp (heaping) finely minced white onion

1 Tbsp (heaping) finely minced red bell pepper

1 Tbsp (heaping) relish, sweet

1 tsp Worcestershire sauce

1 tsp prepared horseradish, or horseradish cream

Several squirts of Tabasco, to taste (use your favorite hot sauce)

1 tsp mustard I use dijon

1 pinch celery seed

2 pinches paprika

salt and fresh ground black pepper to taste.

To make the dressing, mix all the ingredients together. Taste as you go to get the exact proportions the way you like them. Refrigerate the dressing until you are ready to use it. Make it ahead to give the flavors a chance to develop and mingle. Will keep in fridge for about two weeks.

Enjoy

Allison

Homemade Cucumber Infused Vodka

When life gives you Cucumbers,  you make Cucumber infused Vodka.

As the name suggests, cucumber vodka requires only two ingredients.

 You do not have to use expensive Vodka for this recipe.  While you don't want to be drinking cucumber-flavored rubbing alcohol, it's also not necessary to use a top shelf vodka.

Chop up the cucumber and add it to 750ml (1 bottle) vodka, or about 3 cups.

Keep in a cool, dry place and let steep for at least 2 days, and up to 2 weeks. You can do a taste test every day or so until the cucumber flavor is to your liking.

Once it's ready, strain out the cucumber pieces and store in a clean bottle or jar in a cool, dry place or in the fridge until ready to use. It's not necessary to keep it refrigerated because the alcohol will prevent mold growth, but it tastes best chilled. I like to blend some of the cucumber in my food processor and add it to the steeping vodka then strain it so it gets that pretty light green color. Oh and top it off with my vodka marinated tomato for garnish

Enjoy

Allison 

Amazing Instant Ramen Soup

Feel too tired to make a proper meal? Fish out that instant ramen I’m always telling you to stock in the pantry, and then scour the refrigerator for stuff to make it.

Got a cold? You need this. Cold outside? You need this. Hungover? Drunk? Think your life can't possibly get any better? You need this.

The impression I had was that of enjoying a rich cheese-omelet-flavored dish. We will absolutely make this again. And you can add anything you want, leftover veggies ✅

Leftover chicken ✅ Leftover shrimp ✅.

Ok you get the idea 💡 

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe!

Here you go!

• 1 large egg
• ½ teaspoon butter
• 2 slices American cheese
• ¼ teaspoon toasted sesame seeds
• ½ scallion, green part only, thinly sliced on the bias, optional.
• Splash of soy sauce 
• A dash of Chinese five spice powder 

1. Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
2. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach. Or just add a hard boiled egg cut in half.
3. Carefully transfer everything to a serving bowl, that has the butter, and cheese already in it.  Add sesame seeds and mix. Garnish with the scallions if desired.
4. You can also ad a drop or rwo of low sodium soy sauce.  Enjoy! Allison 
   
5. This picture is with a hard boiled egg, and some shrimp  🍤 😋 

Ina Gartens Mango Chutney Grilled Cheese

Good Morning,  A winter storm advisory up for us today,  ☃️ so I'm thinking comfort food and a melty, cheesy 🧀sandwich sounds like just the ticket for such a gloomy day.

I've been on a grilled cheese kick lately and today I'm trying Ina Gartens Mango chutney grilled cheese. Stay warm and safe out there today❄

Enjoy!

Allison

P.S.

Yes we had this for breakfast lol🤷‍♀️

Ingredients

• • 12 (1/4-inch thick) slices good bakery white bread
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen
  • 3 cups grated extra-sharp white cheddar (8 ounces)

Preparation

1. Lay six slices of the bread on a cutting board and brush each slice generously with the butter.

2. Turn the slices over and spread each one with 1½ tablespoons of the chutney.

3. Place 1/2 cup of the cheddar evenly on each slice and place the remaining six slices of bread on top of each sandwich. Brush the tops generously with melted butter.

4. Heat a panini press and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

**No panini press? No problem just put a heavy skillet on top of sandwich while it's cooking.

**You can easily scale this recipe down for just one or two sandwiches 😋