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From Garden to Pantry: Herbs for Vibrant Food & Health Larnies A. Bowen

From Garden to Pantry: Herbs for Vibrant Food & Health Larnies A. Bowen. Herbs + Herbalism. Herb: any plant with leaves, seeds, or flowers used for food, flavoring, medicine, or fragrance. Annuals – basil, cilantro, dill, parsley Biennials (grown as annuals) parsley

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From Garden to Pantry: Herbs for Vibrant Food & Health Larnies A. Bowen

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  1. From Garden to Pantry: Herbs for Vibrant Food & Health Larnies A. Bowen

  2. Herbs + Herbalism • Herb: any plant with leaves, seeds, or flowers used for food, flavoring, medicine, or fragrance. • Annuals – basil, cilantro, dill, parsley • Biennials (grown as annuals) parsley • Perennials (lavender, rosemary, sage, tarragon, mint) • Western herbalism: form of the healing arts that draws from herbal traditions of Europe and the Americas, emphasizes the study and use of herbs in the treatment and prevention of illness. • In some European countries - unlike the U.S. - herbs are classified as drugs and are regulated as such

  3. MINT

  4. MINT: the perfect starter herb

  5. ROSEMARY

  6. ROSEMARY: a little goes a long way

  7. THYME

  8. THYME: offering a lil’ something for everyone

  9. PARSLEY

  10. PARSLEY: more than a pretty garnish

  11. BAY LAUREL

  12. BAY LAUREL: the ideal container herb

  13. Bay Leaf Tea • Ingredients • 4 bay leaves (dried or fresh) • 1 1/2 cup water • Cinnamon, sugar, or stevia to taste • Milk to taste (optional)

  14. Why Green Smoothies? • Greens are the most nutrient-dense food group on the planet! • Blending “pre-digests” food/drinks • Fiber, anti-oxidants, vitamins, phytonutrients, minerals are more easily absorbed when fruits + greens are blended • Just one smoothie packs in way more greens than a salad

  15. Green Smoothie Basics • Best enjoyed in the morning on an empty stomach • Don’t forget to chew when drinking your smoothie • Store covered in the refrigerator for 2-3 days • Mix + match your greens/fruit, but avoid melons

  16. Glowing Green Smoothie Ingredients* • 2 cups water • 1 head romaine lettuce • 3/4 small bunch spinach • 3-4 celery stalks • 1 apple, cored, seeded, quartered • 1 pear, cored, seeded, quartered • 1 banana • 1/2 lemon, peeled • 1/3 bunch cilantro with stems • 1/3 bunch parsley with stems *organic recommended Recipe courtesy of Kimberly Snyder, CN

  17. Quinoa Tabbouleh • 1 cup quinoa • 1 1/2 cups water • 1 teaspoon coarse salt • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped • 1/2 cup coarsely chopped fresh mint leaves • 1 1/4 teaspoons sea salt • 1/4 teaspoon freshly ground black pepper • 1 teaspoon finely grated lemon zest • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons) • 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice • 1/2 cup extra-virgin olive oil • 1 medium tomato, cut into 1/4-inch dice

  18. THANK YOU Keep in touch! Larnies A. Bowen Certified Holistic Health Coach Founder & CEO, Livity Drink Co. www.lifebylarnies.com www.livitydrinkco.com

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