Thursday, September 24, 2015


Sage is not only for smudging . . . 

Whenever I collect a bounty of fresh sage leaves to make sage bundles, I always save over leaves to use in cooking. Sage is an incredible herb for sharpening our brains—it used to be an ancient remedy consumed as tea for mental clarity and is currently being researched for its effects against Alzheimer's. Sage to be a sage, I suppose . . .

I love putting a leaf in my bone broth for its light fragrance or, as of recent, roasting it with market vegetables. They paired beautifully with a bunch of white asparagus I recently picked up—light as a night on the wake of Autumn . . .

B E A T Y   B I T E S :  S A G E  R O A S T E D  A S P A R A G U S  
raw | vegan | paleo | aip

I N G R E D I E N T S 
1 bunch of asparagus
4 leaves of dried sage | crushed 
Flakes of Maldon salt to taste

D I R E C T I O N S | Pre-heat the oven to 375 degrees fahrenheit as you wash your asparagus. Pat them dry + lay them down on parchment paper. Coat them evenly with the coconut oil + crushed sage. Place in the oven for 15-20 minutes or until roasted to a very light golden colour. Take out of the oven + sprinkle with salt!