Experiment with this creamy, delicious aphrodisiac and sedative drink before bedtime. Also a warming sauce for creamy dinner dishes. Discovered while listening to a lecture by Dr. Vasant Lad, famous Ayurvedic Physician, in Pune, India.

Experiment with cream of rice soups. Called “Congee” in Chinese Medicine, cream of rice soups are the ‘chicken soup’ of China. A warm breakfast for the winter season. Discovered in Pune, India while thinking about Southern Grits from Asheville, North Carolina.

Experiment with thousand layer crepe cakes! Easy to griddle and without an oven, thousand layer crepe cakes can be served with many flavors. Served here as a perfumed saffron milk delicacy reminiscent of the silk road. Discovered in Pune, India while cooking dinner for Rose’s birthday.

Experiment with fermented batters. Rich, complex flavors, easier to digest and more nutritious. Fermented foods are rich in vitamin B12.

Experiment with savory pancakes. Traditionally made with sour idli dough but thicker than the similar crepe-like dosas. Discovered in Pune, India where it is called ‘Coconut Uttapam’.

Experiment with “Sabudana Wada” – savory, fried tapioca patties from Maharastra, India. Crunchy on the outside, gooey on the inside. Discovered in Pune, India.

South India Sambar is "a red & coconut soup with turmeric and cumin." Warming red and yellow colors mix with nourishing, satisfying coconut. Typically served with dosas (fermented daal crepes), idlys and mint chutney.

Reported by Frank Cook, herbalist and world traveler from North Carolina (http://www.plantsandhealers.com).

Orange colored tomato bread has a warm flavor and texture for autumn. Discovered at Trumpets on the Bay, Eastport, NY. (http://www.trumpetsonthebay.com)

Experiment with ginger and almond, a pungent and aromatic mix. Ginger and almond crusted peanuts, stuffed into dates, in rice cream and in pastries. We discovered this combination in a delectable pastry created by Chef Guy Reuge at Mirabelle's (http://www.restaurantmirabelle.com); St. James, Long Island, NY.

Reported by Jamie Gibbs of Port Jefferson, Long Island, NY.

Taste the prana of alive food; experiment with sprouted mung beans. Colorful green of the bean balanced with white; coconut adds aroma and comfort to legumes/daals. Discovered in East Moriches, Long Island, NY.

Experiment with vegetable sorbets. Smooth sorbet in rougher, tangy gazpacho with herbs. Designed by David Bouley, refined french chef in Tribeca, NYC (http://www.davidbouley.com).

The vital green, almost flourescent, of ginger and fennel. Smooth coconut flakes, heavy, give softness to this spice combination. Works beautifully with Kale and dark leafies.

Experiment with leafy green pestos. Sunflower is creamy and mints are cooling and pungent. Add water for consistency.

Reported by Frank Cook of Asheville, NC and Grass Valley, CA. (http://www.plantsandhealers.com)

Experiment with this basic Indian recipe for mint chutney. Use on Kale, dark leafies, or on other foods like potatoes.

Experiment with layers in textures and tastes. A light lasagna. Pesto and mushrooms offer flavor while zucchini and almonds offer texture (soft and crunchy).

Discovered in Guy Mendilow and Shari Mendler's home; Jamaica Plain, Boston, Massachusetts.

Experiment with flavor and figs. Add mint? Figs are soft, deep lavender and delicious. Fig are versatile; they are subtle enough to absorb flavors.

Experiment with stuffed shells! Herbed butternut squash layered with corn. Then parsley as a garnish. Discovered in East Moriches, NY.

Experiment with acorns from the great oak trees on your lawn. Warm and aromatic for Thanksgiving! Shell and chop into fine pieces. Let stand in water, changing water to wash out the bitterness whenever the water turns dark brown (about 15 times over 4 days). Roast in the oven until the acorn aroma fills in the house. Use a standard corn bread recipe.

Reported by Frank Cook of Asheville, NC and Grass Valley, CA. (http://www.plantsandhealers.com)

Experiment with delicious, all natural, local coffee substitutes.

Excerpt from http://www.dandyblend.com: Dandy Blend instant dandelion beverage is the only instant herbal coffee substitute in the United States that features both the health benefits of dandelion and the rich, full-bodied flavor, smoothness and texture of real coffee. Many say that, because it lacks bitterness and acidity, it actually tastes better than coffee. Dandy Blend is made from the totally water-soluble extracts of three roasted herb roots– dandelion, chicory and sugar beet– and two roasted grains – barley and rye.

Reported by herbalist Luke Cannon of Asheville, NC (and many other places!)

Soft like a bed, bread is delicate enough for saffron. Soothing to the mind and palate. Designed by David Bouley, refined french chef of Tribeca, NYC (http://www.davidbouley.com).