What’s the difference between Asian and American Ginseng? Bob Beyfuss, the ginseng guru, explains all on this week’s episode of Grow Cook Heal. Bob is probably the biggest expert on Ginseng in America today and has done research work for Cornell University and number of different institutions over the years. These days Bob focuses his energy on the conservation of ginseng and continues to be an invaluable asset to the industry and Jill visits him this week to pick his brain on all things ginseng. Then you join Jill in the kitchen with Grow Cook Heal regular Jeanette Bronee. Jeanette is a self-nourishment coach and this week she gives us her recipe for colorful and nourishing roasted root vegetables – perfect for those autumn and winter months. Finally Jill talks to Chinese medicine practitioner Mary Wong about her new book Pathways to Pregnancy: Personal Stories and Practical Advice for Your Fertility Journey. Mary’s book is a very touching memoir of her patients’ experiences with pregnancy and the hurdles that they had to overcome.
Bob Beyfuss is the man to talk to about Ginseng. He recently retired from Cornell Cooperative Extension of Greene County where he served as the Agriculture and Natural Resources Program Leader and also served as the NY State specialist for the American Ginseng Production for Cornell University Cooperative Extension. He is also the author of American Ginseng Production in NY State, The Practical Guide to Growing Ginseng (a 65 page grower’s guide), Ginseng Production in Woodlots, The Economics of Woodland Ginseng Production, Growing Gourmet Mushrooms from A to Z, Companion Planting, and several other fact sheets regarding ginseng. So ye.. Bob Beyfuss is the man to talk to about Ginseng. He currently resides in the Catskill Mountains researching.. you guessed it! Ginseng! We’re lucky to have him on for our Grow segment this week and talk about the different types of root, where it’s grown, market value and the big problem of theft . This is often referred to as ginseng poaching, a term that Bob has a particular disdain for. As he points out, it is very rare to actually find ginseng in the wild and picking and selling privately grown ginseng is for all intents and purposes theft. Jill and Bob talk about the problems he faces as well as the health benefits of ginseng.
Jill is rejoined by the ever-inspiring nourishment coach Jeannette Bronee. Jeannette has been on the show several times before and always gives us tremendously innovative tips on how we can nourish our bodies through food. She has a website which gives a step by step program on how we can improve our daily intake and what affects it will have on our minds and bodies. This week she’s cooking a selection of roasted root vegetables which are perfect for those late autumn and winter months. Roasted root vegetables are hearty, healthy and tasty and take minimum time and effort to make. She also mentions her special trail mix on the show and you can find the recipe here !
We’ve covered fertility and infertility a lot on this show. This is perhaps no surprise as Jill was dubbed the “fertility goddess” by the New York Times and we’ve been so fortunate to have so many fantastic healers in the field come on and talk about their missions to help women get pregnant. Joining us this week is Chinese medicine practitioner Mary Wong who has her own practice in Toronto. Mary herself had to go through IVF treatment after struggling to get pregnant. Her experience inspired her to write a book Pathways to Pregnancy: Personal Stories and Practical Advice for Your Fertility Journey which documents her various brave patients’ struggles with pregnancy and the hurdles that they had to overcome in order to finally get pregnant.
YOU’LL NEED (FOR THE VEGETABLES)…
• 1 and 1/2 cups of chopped carrots
• 1 and 1/2 cups of chopped yellow beets
• 1 and 1/2 cups of chopped sweet potato
• 1 cup of quartered small grape tomatoes (optional)
• 8 whole cloves of garlic
YOU’LL NEED (FOR THE DRESSING)…
1 tablespoon of grated ginger
• 3 tablespoons of untoasted sesame oil
• 1/2 teaspoon of sea salt
• 1 teaspoon of freshly ground whole black peppercorn
• 1 pinch of chili powder
• 1/2 teaspoon of turmeric powder
• optional: 1 tablespoon of dried barberries (can substitute with other tart berries)
HERE’S WHAT YOU DO…
Preheat the oven to 425 degrees.
Combine all of the dressing ingredients and stir well.
Put the veggies in a baking dish and pour the dressing over them.
Bake in the oven for 60 minutes.
Stir the veggies about 25 minutes into the cooking time.
Add a small amount of water to the bottom of the baking dish if the veggies seem dry.