Healing through Food

The season of backyard barbeques is upon us. Heather Winfindale offers a dish, using vegan ‘sausage’, that everyone can enjoy. In addition, she explains why certain herbs are suggested. For example, curry powder contains Turmeric, which helps in aiding digestion.

Photo by Lady Heather Photography
Photo by Lady Heather Photography

“Beef” bowl
( Makes 4 servings)

1 package/14 oz meatless ‘sausage’
1 teaspoon organic curry powder
1 clove (½ teaspoon) minced garlic
½ cup chopped onion

© Therapeutic Thymes, 2018

Lavender Lemonade

Gi & Gabi Grummelli, of Essential Sisters, always offer the best recipes and our Summer Issue is no different. In this issue, they offer a recipe for Lavender Simple Syrup, Lavender Lemonade, and Mint Tea, as well as a Bye Bye Bug Spray.

Photo by Giovanni Grummelli
Photo by Giovanni Grummelli

Lavender Lemonade is kid friendly, takes about 5 minutes to make and is refreshing on those hot days.

For approximately 8 servings you will need:

  • 6 cup cold water
  • 4-6 lemons (you’ll need 1 cup lemon juice total)
  • 1/2 cup Lavender Simple Syrup
  • ice

Squeeze lemons until you have one cup of lemon juice.

Add the lemon juice to a large pitcher and pour in the cold water while stirring to make sure it’s all incorporated.

Add your lavender syrup (more or less can be added based on your taste preferences) and stir well.

Add ice to chill.

Garnish with lemon slices and enjoy!

© Therapeutic Thymes, 2018

Share your Fall Recipes

What is your go to healthy breakfast? Or your favorite back to school (or work) lunch? Share your recipes!

We are accepting recipes for the Fall issue. Think healthy breakfasts or back to school lunches. Deadline for submission is 15 July. Recipes must include accurate measurements, a complete list of the ingredients, and instructions. Include your name, address, and a phone number or email in case we need to contact you. Your name will be printed with the recipe.

recipes fall