Puerto Vallarta, Mexico - During my morning stroll in the ancient walled city of Rothenburg ob der Tauber in Germany this summer, a bright sign caught my eye: PillePalle... Don't you love the sound of the word?

But what is PillePalle?

It means 'piece of cake,' or 'easy-peasy,' in English. In these challenging emotional times I think we all need a little PillePalle in our lives. So my goal is to share with you some recipes and health tidbits that will give us all a little more PillePalle.

But first... meet one of our colleagues, Dr. Mirjam Hirch

This summer I had the opportunity for a working vacation in Germany. While there, I met with Dr. Mirjam Hirch, who began working with me in Mexico as an intern in natural medicine in 1999, and later spent many months conducting her doctoral research at our non-profit CWIS on Pacific Northwest tribal medicine in the Seattle area.

She is now a Doctor of Medical Geography specializing in culture and health. Like all of us at drlesliekorn.com and cwis.org, Mirjam is also a culinary aficionado and introduced me to many culinary delicacies while I was in Frankfurt. It was Dr. Hirch who shared with me a dish that really caught my eye and taste buds, a delicious, traditional Green sauce. The photo at the top is of one I tried at the outdoor cafe at the Palmengarten, the Frankfurt Botanical Gardens.

Green German Sauce (Frankfurt Grüne Soße)
To Brighten Up Your Summer Table

Ingredients

2 cups of Borage, Burnet, Chervil, Chives, Garden Cress, Parsley and Sorrel
1/2 cup organic buttermilk
1/2 cup organic Greek yogurt
1/2 cup organic sour cream
1 tsp. col pressed mild olive oil
1 hard-boiled egg yolk
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper, to taste

Instructions
Process all the ingredients in a food processor until smooth season with salt and pepper.

Tip: to find all these herbs, check out your local farmers' market or forage in the fields around you. If you are missing an herb or 2 double up on parsley or cress.

Those of you who follow my work know that I extol the benefits of greens for so many reasons, but especially because they stimulate the liver and gallbladder, the toxic waste processing center of our body. Greens stimulate the capacity of the liver by supporting phase 2 detoxification and they aid the release of bile to break down fats. Greens and fat combine well together which makes this recipe both delicious and medicinal.

The green sauce is designed to go over hard boiled eggs (so good for memory and brain function) and potatoes (a good source of quick fuel for exercise) but you can use it any way you like: as a schmear on toast or crackers.

What a perfect meal!

And speaking of greens, my new book Natural Woman: Herbal Remedies for Radiant Health at Every Age and Stage of Life is now available for preorder at Shambhala and via Amazon and other booksellers.

I love hearing from you, so feel free to drop me a note at drleslie(at)protonmail.com.

Leslie Korn has lived and worked in Banderas Bay since 1973 conducting research in Traditional Medicine of Mexico. She is a Harvard Medical School and Harvard School of Public Health-educated clinician in clinical practice in Mental Health Nutrition, Integrative Medicine and the prevention of dementia and cognitive decline. She is the author of 7 books including 'The Good Mood Kitchen.' To learn more about her work, visit DrLeslieKorn.com. She can be reached at lekorn(at)cwis.org.

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