Gingered Pumpkin Soup
1 Tbsp butter
3-4 whole marsh mallow plants, chopped
1 Tbsp chopped gingerroot
4 cups vegetable or chicken broth
4-6 cups baked pumpkin
? cup cow or soy milk
Melt the butter in a skillet and saut the
marsh mallow and ginger until tender. Transfer
to a large cooking pot, add the vegetable broth,
and simmer gently for about 5 minutes, until
the marsh mallow and ginger are softened. In a
blender, combine approximately 1 cup
pumpkin, 1 cup broth mixture, and 1/8 cup
milk. Puree until smooth. Pour pureed soup
into another large cooking pot; repeat the
blending step until all the pumpkin has been
pureed. Heat soup until just warmed thorugh;
do not boil. (Growing 101 Herbs that Heal)

Roast Beef
1 large roast
2 onions, peeled and chopped
8 cloves of garlic, peeled and chopped
6-8 dandelion roots, chopped or sliced
1-3 burdock roots, chopped or sliced
2-4 hollyhock or marsh mallow roots, sliced
3-4 potatoes, chopped
4-6 carrots, sliced
Preheat the oven to 400F. Place all
ingredients in a large baking pan or roasting
pan, with 1-2 inches of water in the bottom.
Bake for 1 hour. Lower temperature to 325F;
continue to cook 1 ? to 2 hours longer, or until
roast is tender, juicy and done as desired.
(Growing 101 Herbs That Heal)