Wondering what you can do with some of the products that you have purchased? Here are some various recipes that have either been crafted by Julia herself, or submitted by happy customers! Find more good recipes and blog posts regarding Julia's Good Medicine at WildnessWithinLiving.com.
Massaged Coastal Kale Salad
- 1 bunch of kale, chopped (I use lacinato)
- small red cabbage, chopped
- 2 large carrots, shredded
- 1 medium apple, chopped
- 1 medium avocado, diced
- 3 Tbsp raw hemp seeds OR sesame seeds
- Juice of 1 lemon
- ¼ cup Julia’s Good Medicine Lemon Olive Oil
- ¼ cup Bragg’s liquid aminos (OR low sodium soy OR tamari sauce)
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- ¼ tsp sea salt
- Place kale in a large bowl, squeeze lemon juice over kale and add olive oil
- Massage kale until it turns a shiny, dark green color.
- Combine all other vinaigrette ingredients in a small bowl and whisk together until well mixed.
- Place red cabbage, carrots, and apple in the bowl with the kale. Pour vinaigrette over salad contents and use your hands or utensils to mix until well combined.
- Top with diced avocado and seeds.
Collard Wraps and Peanut Sauce
- 1 bundle of Large Collards
- 1 Tbsp Sesame oil
- 2 gloves of garlic
- 3 cups grated Carrots
- 2 cups Mushrooms
- 3 cups Bell Peppers
- 1 chicken breast OR ½ package of firm tofu
- 1 avocado
- 15 oz. (1 can) Corn (optional)
- 2 cups brown rice OR quinoa
Peanut Sauce Ingredients
- Start by preparing the sauce by combining all ingredients into a blender and blend until smooth. Set aside.
- Cook rice OR quinoa.
- Heat sesame oil. Sautee garlic, mushrooms, bell peppers, and carrots. Cook chicken OR tofu and add to sautéed veggies.
- De-stem collards by taking a knife and cutting out the hard midrib (sautee with other vegetables or save for another meal).
- Fill a sauce pan with ¼ in. of water. Cover and boil. Then add stack of collards. Take collards out once fully steamed.
- Lay one collard leaf on flat surface and spread mashed avocado in the middle of the leaf.
- Follow with all the remaining veggie fillings.
- Spoon the rice OR quinoa onto the leaf.
- Drizzle peanut sauce over the top then fold and roll the leaf to make a wrap.
Nettle Potato Leek Soup
- 2 Tbsp unsalted butter
- 1 small yellow onion, finely chopped (optional)
- 4 medium leeks, finely chopped
- 1 lb. russet potatoes
- 8 cups Chicken Broth
- 1 bunch (about 8 ounces) stinging nettle
- 1 cup heavy whipping cream
- Julia’s Good Medicine Balkan Herbal Sea Salt &/or
- Julia’s Good Medicine Coriander Onion Pepper Grinder
- Melt the butter in a heavy stockpot over medium heat.
- When it froths, stir in leeks and onion and fry until they both soften (you might smell a nice fragrance).
- Add the potatoes and broth.
- Cover and simmer until the potatoes soften and fall apart when pierced with a fork (this may take about 30 minutes).
- While the potatoes are cooking in the broth, fetch a pair of gloves to pluck the nettle leaves from the stem (discard the stems).
- Once the potatoes soften, add the nettles to the pot, cover once more, and cook for another 8-10 minutes (making sure that the nettle leaves wilt and darken in color).
- Turn off heat and puree the soup, adding whipping cream and the herbal salt and pepper.
- Serve hot and enjoy!
- 1 pound elbow macaroni, shells, or other small pasta
- 5 Tbsp unsalted butter
- 5 Tbsp all-purpose flour
- 2 ½ cups whole milk
- 2 cups grated cheese, cheddar, or other melting cheese
- ½ tsp Julia’s Good Medicine Balkan salt
- ¼ tsp mustard powder
- ¼ tsp curry powder
- ½ cup bread crumbs
- ¼ cup Julia’s Good Medicine Juniper Curry Vinegar
- Heat the oven to 400°F: Rub the 9x13-inch baking dish with a little butter.
- Cook the pasta: Bring a large amount of water to boil in a large pot. Add the pasta and a generous amount of salt. Cook until the pasta is al dente, then drain and set aside.
- Make the roux: Melt the butter in a saucepan over medium heat. Sprinkle the flour evenly over top and whisk to form a thick, smooth paste without clumps. Cook for a minute or two, until fragrant.
- Warm the milk: Warm the milk for a few minutes in the microwave or in a separate pot over low heat. Warm just enough so that it's warm to the touch — warm milk mixes more easily into the roux.
- Whisk the milk into the roux: Slowly begin pouring the warm milk into the roux while whisking. The roux will at first thin out, then seize up into dry-looking clumps, then smooth out to the consistency of mashed potatoes, and then finally settle into a sauce — keep adding the milk slowly while whisking as you move through these stages.
- Cook the sauce until thickened: Continue cooking the sauce over medium heat until it has noticeably thickened and clings to the back of a spoon, 5 to 8 minutes. Stir slowly while the sauce thickens, being sure to scrape the bottom of the pan. (If your sauce gets a little too thick, you can pour in a little extra milk to thin it out; no need to warm this extra milk.)
- Add the cheese: Remove the pot from heat, and stir the cheese into the sauce one handful at a time. Stir in the salt and mustard powder and curry powder.er.
- Pour the sauce over the pasta: Transfer the cooked pasta to a big mixing bowl and pour the sauce over the pasta. Stir gently until the pasta is entirely coated. (If the saucepan you used to cook the sauce is big enough, you can mix the pasta and sauce in the pan instead.) Add Juniper Curry Vinegar into the sauce and pasta.
- Transfer to the baking dish and top with panko crumbs: Scrape the pasta into the baking dish and smooth the top. Sprinkle the panko crumbs evenly over top.
- Bake until bubbly and golden: Place the casserole in the oven and bake until the pasta is bubbly and the top is golden, 10 to 15 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Not-So-Typical Spinach-Venison Lasagna
Tomato Sauce Ingredients
- 3 Tbsp Julia’s Good Medicine Basil Garlic Olive Oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 lb. ground venison OR beef (optional)
- 1 can diced tomatoes
- 1 can crushed plum tomatoes
- 2 Tbsp tomato paste
- 1 tsp brown sugar
- 1 tsp Julia’s Good Medicine Parsley, Sage, Rosemary and Thyme Herbal Sea Salt
- 1 Tbsp oregano
- 1 Tbsp dried basil
- ½ tsp crushed red pepper
- ½ tsp coarsely ground black pepper
- 2 ½ cups whole-milk yogurt
- 2 bunches organic spinach, coarsely chopped
- 1 egg
- 9 no-cook lasagna noodles
- 1 lb. part-skim mozzarella cheese, thinly sliced OR shredded
- 2/3 cup grated Parmigiano Reggiano cheese
- ¼ cup Julia’s Good Medicine Juniper Curry Vinegar
- To prepare sauce, heat olive oil in a large saucepan. Add onion and garlic; cook until soft and translucent, but not brown.
- Add venison and cook until browned.
- Add tomatoes, tomato paste, sugar, herbal sea salt, oregano, basil, crushed red pepper and black pepper; stir well. Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly.
- Preheat oven to 375F.
- To prepare lasagna, combine yogurt, spinach and egg in a large bowl; mix well.
- Coat the bottom of the 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the yogurt mixture and remaining mozzarella. Top with remaining 3 noodles, remaining sauce and parmigiana cheese. **To make ahead of time, cover with foil and refrigerate 6 to 8 hours or overnight.
- Place pan on baking sheet. Bake, uncovered, 40 minutes, or until bubbly.
- Let stand about 15 minutes before cutting into squares.
- Serves 12, Enjoy!
- 1 lb boneless, skinless chicken breasts, cut into chunks OR cubed firm tofu
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 tbsp sesame oil
- ¼ tsp Julia’s Good Medicine Black Lava Lemon Pepper Sea Salt
- 6 cups chicken broth OR vegetable broth
- 1 jalapeno, thinly sliced
- 3 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp Julia’s Good Medicine Spicy Elixr Rice Vinegar
- 2 baby bok choy, chopped
- 5 oz chinese noodles (about half a package)
- 4 Tbsp Rachael’s Wildroots Kimchi
- sriracha sauce OR Julia’s Good Medicine Cherry Thai Honey for serving (optional)
- chopped cilantro for serving (optional)
- Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly sauté for about 30 seconds.
- Add the chicken OR tofu and bok choy, sprinkle with herbal sea salt, and sauté for another three minutes until chicken OR tofu has turned white but not completely cooked all the way through.
- Add the chicken/vegetable broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
- Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
- Add Julia’s Good Medicine’s rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt!
- Add the noodles to the pot and serve with chopped cilantro, kimchi and sriracha sauce or Thai honey on top.
Autumn Squash and Root Roast
- 1 large winter squash (carnival, 3-4 delicata, acorn, or curry), cut, seeded and cubed
- 1 medium yellow onion, coarsely chopped
- 3 cloves of garlic, finely chopped
- 4 beets, cubed and beet greens, coarsely chopped
- 3 carrots, sliced into half moons
- 1 lb. potatoes, cubed
- 3 Tbsp Julia’s Good Medicine Rosemary Olive Oil
- 1-2 tsp fresh or dry thyme leaves
- 1 tsp fresh or dry rosemary
- 2 tsp Julia’s Good Medicine Native Detox Herbal Sea Salt
- 1 tsp Julia’s Good Medicine Coriander Onion Pepper
- 1/3 cup Julia’s Good Medicine Fennel Fig Balsamic Vinegar
- 1/3 cup vegetable broth
- ½ cup feta cheese (optional)
- chopped cilantro for serving (optional)
- Preheat oven to 400F.
- Scrub potatoes, carrot and beets before cutting into cubes.
- Take beet greens and wash them to serve on top of root bake.
- Remove the seeds from the squash and set in bowl with salt water to be roasted later.
- Toss roots and squash in a bowl with herbs, salt, pepper, oil, vinegar, and broth. Add more oil if not moist enough.
- Put the mixture into a 12 x 15 inch roasting pan and roast until tender when pierced with a fork (about 40-50 minutes). Stir occasionally while in oven.
- Let cool and add feta cheese crumbles and washed beet greens if desired.
**While oven is still hot: Strain squash seeds from salt water. Add Julia’s Good Medicine Herbal Sea Salt and Juniper Elder Pepper Grinder, 2 Tbsp of olive oil. Bake for about 30 minutes, stirring occasionally. Eat as a snack or on top of salad.
Ginger Squeeze LemonAID
- Slice lemon into blender (yes, put the entire lemon except for seeds!).
- Add the honey and water, blend.
- Strain and serve over ice
**And if you find a ginger cordial in your pantry, feel free to add a ¼ cup for an late afternoon cocktail!
Summer Time Thrill
- Boil water.
- Add tea and let steep for at least 20 minutes (for a stronger infusion, steep for a longer amount of time or use less water).
- Mix agave with tea, while warm.
- Drink warm or let cool to desirable temperature.
- Add some sourness with lemon juice and serve over ice on a hot day.
Cold Care Brew
- Boil water.
- Steep tea in boiled water for at least 20 minutes.
- Add honey and enjoy at a warm temperature.
Avocado Tuna Salad
- 1 ripe medium avocado
- 2 6oz cans of light tuna in water
- 1/2 teaspoon sea salt (optional)
- 1/4 - 1/2 teaspoon pepper
Mangoes with Pistachios
- 3 cardamom pods, hulled
- 2 tablespoons roasted, salted pistaschios
- 3 firm ripe mangoes (about 2 and 1/2 pounds total)
- 1 tablespoon Herbal Gourmet Infused Honey
- 1/8 teaspoon fresh grated or ground nutmeg
- Crush cardamom seed in a mortar and pestle (or smash with a flat bottom of a heavy glass).
- Add pistachios and coarsely crushed or minced.
- Cut or pull peel from mangoes and discard. Cut mangoes lengthwise, along each side of pit, to remove fleshy cheeks.
- Slice fruit. Also slice remaining fruit from pit and discard pit. Arrange fruit on a platter.
- Drizzle mangoes with Herbal Gourmet Infused Honey, then sprinkle with cardamom-nut mixture and grated nutmeg.
- Serves 5
- Thread apricots halves on to 2 parellel 6 to 12 inch metal skewers (you will need several pairs)
- Mix Herbal Gourmet Infused Honey, mustard and tarragon. Brush half of this mixture on to one side of apricots.
- Place fruit based side down on a barbecue grill over a solid bed of very hot coals or very high heat on a gas grill. Cook until lightly browned about 2 minutes, baste with remaining honey mixture and carefully turn skewers over. Cook until lightly browned on other side, about 2 minutes.
- Push fruit from skewers on to platter and serve.
- Serves 6
- 1.5 pounds yukon gold or red thin skinned potatoes
- 1.5 pounds short, slender carrots (ends trimmed)
- 1.5 pounds pearl onions
- 2 tablespoons Herbal Gourmet Infused Olive Oil
- 1-2 teaspoons fresh or dry thyme leaves
- 1 to 2 teaspoons fresh or dry rosemary
- 1/2 teaspoon fresh-ground pepper
- 1/3 cup red wine
- 1/3 cup Herbal Gourmet Infused Vinegar
- 1/3 cup vegetable broth
- Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12 by 15 inch roasing pan, mix potatoes with carrots, onions, Herbal Gourmet Olive Oil, thyme, rosemary and pepper.
- Roast vegetables in a 450 degree oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
- Transfer pan from oven to range top and set over medium heat. Add red wine, Herbal Gourmet Infused Vinegar and vegetable broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes.
- Spoon vegetables into a bow, add salt and serve.
Orange and Lemon Salad
- 6 to 8 oranges (about 2 1/2 pounds total)
- 2 lemons (about 10 ounces total)
- 1/2 cup thinly sliced red onion
- 8 fresh basil leaves, rinsed and finely slivered
- 1 tablespoon Herbal Gourmet Infused Olive Oil
- Salt and fresh-ground pepper
- Holding fruit over a bowl to catch juice, with a knife cut off and discard peel and white membrane from oranges and lemons. Cut oranges crosswise into 1/4 inch slices and lemons into 1/8 inch slices. Discard seeds.
- On a platter, overlap orange slices, then top with overlapping lemon slices. Pour juices in a bowl over fruit, then scatter with onion and basil. Drizzle Herbal Gourpmet Infused Olive Oil over salad. Season to taste with salt and pepper.