The Mallows Menu

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Mallows are at the top of my edible weeds list. Once or twice every year, at late winter, I go out and bring home a big bag full of them. Mallows on their long stems to hang up and dry. Mallow flowers and fruit to sprinkle over salads. Mallow leaves to stuff with rice or […]

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Make Your Own Herbal Salve From Mallows

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When the first warm days tempt you outdoors for a walk, take time to look at the wild mallows flowers. So soon to vanish in summer’s heat, they cast their light purple beauty wherever they’re permitted to exist. Urbanization has deprived Nature of places where wild herbs and vegetables used to grow, but even the […]

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Rosewater For Beauty and Healing

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Part IV in a series of 4 on eating and healing with roses. Rosewater is the fragrant liquid left after steaming has extracted roses’ essential oils. Rose essential oil is most expensive – sometimes more costly by weight than gold. Thankfully, rosewater’s price is affordable even to ordinary budgets. Rosewater has been a resource in […]

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Rose-Scented Rice Pudding Recipe

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Part I in a series of 4 about eating and healing with roses. Roses have everything you desire in a flower: beauty, fragrance and the power to express, and to waken, love. Maybe it’s their mysterious beauty; a whorl of petals that enclose the unmistakable, heady scent. Body and spirit instinctively respond to rose’s soothing, […]

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Eat Smarter, Study Better

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Let’s say you’re a student gearing up for end-of-semester tests. Or a professional going over the latest reports. Or  you’re drafting a talk or a presentation. You have to cram these preparations into a busy schedule. How can you stay alert and get the most out of the time you spend researching, reading and taking notes? […]

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Halloumi cheese kebabs recipe

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What’s vegewarian, anyway? Answer: it’s selecting sustainable dishes based on non-meat foods at least once weekly. Halloumi is said to have originated long ago in Cyprus. Cheesemakers spread the Halloumi technique abroad of compacting milk fresh curds and curing them in brine, and now many Middle Eastern countries produce the cheese. It may be made […]

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Making freekeh with the Druze

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I stood in a golden wheat field some five miles north of Acre in Israel. Paul Nirens of the Galileat organization had arranged a demonstration with a local farmer, to show us how the Druze traditionally roast green wheat for freekeh. To reach the field, we’d driven over a ditch of teeth-rattling bumpiness, part of the […]

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Msemmen the Berber pancake recipe

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It’s still chilly in the Middle East – still the season for comfort food. Try driving the cold away with msemmen, a flexible, square-shaped skillet cake (the best of Middle East and North African pancakes!), easily pulled apart into layers so you can stuff it. Msemmen is similar to the Emirati Khameer bread (recipe here), […]

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