Zitat des Tages über Kräuter / Herbs:
I love grilling. Grilling is an incredible way to keep healthy. And you can marinate both with a dry rub and also wet marinades. You can marinate juniper berry or a little bit of olive oil and some citrus and fresh herbs - all of that sort of stuff.
All those spices and herbs in your spice rack can do more than provide calorie-free, natural flavorings to enhance and make food delicious. They're also an incredible source of antioxidants and help rev up your metabolism and improve your health at the same time.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I had skate wing in London. I had mine grilled with lemon and herbs, and it was the perfect seasoning for that fish.
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
I love a massage. I'd go every day if I could. I don't need to be wrapped in herbs like a salmon fillet, but I do love a massage.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing.
We have finally started to notice that there is real curative value in local herbs and remedies. In fact, we are also becoming aware that there are little or no side effects to most natural remedies, and that they are often more effective than Western medicine.
Ah me! Love can not be cured by herbs.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
I grow herbs near the back door, and you can grow a wonderful selection of herbs and window boxes... My idea is that you should grow what you eat. There's no point in growing something like celeriac - which is very difficult to grow - if you hate it.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.
Thine eyes are springs in whose serene And silent waters heaven is seen. Their lashes are the herbs that look On their young figures in the brook.
The herbalist I met a few times - it was great - she gave me literature about the different processes that an herbalist would do to make medicines from certain herbs and things.
The intense perfumes of the wild herbs as we trod them underfoot made us feel almost drunk.
Praised be You, my Lord, through our Sister, Mother Earth, who sustains and governs us, producing varied fruits with coloured flowers and herbs.
Freeze herbs by stem and all - don't just freeze the leaves. It's better to keep them sturdier. Put the stems and the leaves together into a plastic bag, and just wrap it up and freeze it like that.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
Ounce for ounce, herbs and spices have more antioxidants than any other food group.
I grow my own vegetables and herbs. I like being able to tell people that the lunch I'm serving started out as a seed in my yard.
Waters are distilled out of Herbs, Flowers, Fruits, and Roots.
At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.
What the eyes perceive in herbs or stones or trees is not yet a remedy; the eyes see only the dross.
We're not just any star stuff, most of which is humdrum hydrogen and listless helium. Our bodies include fancier ingredients like carbon, oxygen, nitrogen, phosphorous, and a few other herbs and spices.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.
The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.
I believe that there are many herbs and many trees that are worth much in Europe for dyes and for medicines; but I do not know, and this causes me great sorrow. Arriving at this cape, I found the smell of the trees and flowers so delicious that it seemed the pleasantest thing in the world.
I'm very much interested in having people take herbs that make them feel good because if they do that, they'll have an experience, and they'll say, 'Oh, this is real.' This is something you take, and you don't have to go on faith, but you can feel the difference.
It's important to salt the tomatoes before draining them because that helps pull out the water. Fresh herbs, some garlic and pepper will also enhance the flavor.
I'm nearly blind. I can hardly see. But I'm taking some herbs. Something quacky.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Fresh herbs really belong anywhere you put them.
Herbs deserve to be used much more liberally.
