Mac and cheese is an American favorite that is versatile and which can be made in multiple ways. For example, you can make it from scratch with your choice of high-quality cheeses or you can make a boxed mac and cheese. In either case, the flavor can always be improved upon with the addition of herbs and spices. Because it can serve as a blank canvas, you have a range of options when it comes to the seasonings that you can add to it.
White pepper
Gail Julian Herbalist Director Clinical Herbalist Training Program California School of Herbal Studies. The Practicing Herbalist, ISBN # 978-0-9764836-3-2 Pricing. Send your Name, address, phone, and email to margiflint@mac.com so the invoice can be ready. I will send the invoice and you can pay with a credit card from the comfort of your home.
White pepper is the same as black pepper with the dark outer part of the peppercorn removed. White pepper has the benefit of providing a complementary heat without the dark specks that you would get from black pepper. You can use it to flavor your mac and cheese without any alteration to the appearance. Black pepper will provide the same flavor profile but with the black specks, which may not appeal to everyone.
- Feb 12, 2019.
- This included herbal compounds that she put together for me. Two years later, I have not tested positive for Mac again, I still take the Mucinex recommended by the MDs, and I take the herbs compounded by my acupuncturist. (She trained in China as a Chinese medicine doctor.).
- The most recent revision of this page is Aug 18 2017. To email me, see see my ordering Web page for my email addresses. Since 1998 I've sold a variety of acccessories, parts and (formerly) systems for the 'compact' or '9-inch' Apple Macintosh line and the Mac II series.
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Cayenne pepper powder
Cayenne pepper is a popular addition if you want to add a little extra heat to your mac and cheese. Not only does it improve the flavor, it can give it an appealing touch of red as well. Sprinkle it over the top to maximize the visual benefits. Because the cayenne pepper is in powder form, it offers a consistent heat that you can modulate by adding exactly the amount that you want.
Chopped jalapeño
Mac and cheese made with fresh jalapeños will not be quite as hot as the variety made with cayenne pepper powder. Jalapeño pepper is usually added to baked mac and cheese rather than the stovetop variety. You can also opt for jalapeño powder as a dried spice alternative.
Chili powder
Chili powder differs from cayenne pepper powder not only in terms of the pepper that is ground to make it (typically ancho pepper rather than cayenne), it offers a more complex flavor profile. Along with ancho, chili powder will also contain cumin along with oregano, and garlic. Chili powder will usually not be as hot as cayenne pepper.
Paprika
Paprika is yet another way to improve your mac and cheese with chili pepper. Most forms of paprika lack heat, which means that you will mostly be using it for its brilliant red color. If you want flavor along with the color (but not heat), you have the option of using a smoked paprika.
Italian herbs
You can use any of the most popular Mediterranean herbs in your mac and cheese. These include oregano, marjoram, and basil. Each of these herbs has an established track record of pairing well with both cheese and pasta, which means that they are perfect for mac and cheese. You can also add a blend that contains all of them, such as an Italian herb blend.
Mustard
If you are used to boxed mac and cheese, mustard might seem out of place; however, it is actually a great ingredient with a long history of use in the dish. Consider the fact that tangy ingredients like mustard are often used to cut the fat in rich dishes. Mac and cheese qualifies as a rich dish. You can use Dijon mustard or dry mustard.
Garlic
Garlic can work in most savory preparations and as any fan of Italian cuisine knows, fits in perfectly with cheese and pasta. You can add garlic to mac and cheese either in a dry form, such as garlic powder or as fresh garlic cloves that have been crushed and finely chopped.
The Practicing Herbalist
Meeting With Clients ~ Reading the Body
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'Margi has continued to expand and refine this comprehensive text, The Practicing Herbalist, which holds valuable knowledge and the priceless experience of several clinical herbalists, including herself. In clearly organizing and generously offering much information gleaned through years of truly seeing and listening to clients, understanding the science, beauty and mystery of the human body, and observing the ways that herbs, foods and supplements can support each person looking for greater well-being, Margi provides a unique reference that can both encourage and guide the herb student and experienced herbal practitioner.
Woven in these pages are guidelines for optimal health, recipes of herbs and foods, tidbits and ideas of the well versed practitioner, catch phrases to listen for in choosing an herb, ways to read the face, tongue, body language and so much more. Here is a book that guides one well, through humor, heart, story and teaching; a book filled with practical information, caring and devotion; a book to keep close by and use over and over again. Thank you Margi for your dedication and passion in sharing this work!'
Kate Gilday,
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'With great excitement, I ripped the packaging off your new book yesterday. My to-do list contained so many scribbled items to be completed, including harvesting some nettle, catnip, and other items from Mother Nature's treasure chest. In spite of that list, the most crucial surprise addition was to read your book. First the sun, the stars and then the full moon lead me through every page. I cried, I laughed, and totally took in the flavors and smells of every word your wrote. You are of the earth, as I am. Felt like finding home in a book.
Anyway, may heartfelt thanks for sharing such wonderful information, love, pain, and insight. You are an inspiration. Wish I had met William LeSassier. Thanks Margi.'
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'What a great accumulation of vital observation and herbal tidbits. It makes a good read in the beginning as you get a tour of Margi's office and practice. A real ‘fly on the wall' experience. I see it also very useful as reference for herbalists who can search for specific information of facial, tongue, pulse conformation, as well as a method of sorting information from the client intake. She respectfully includes the wisdoms of her teachers with references to them for us to follow to their source. I am grateful to her for paying such close attention over the years and writing this down.
She speaks of her relationship with her clients: 'They get herbs and nutrients, my knowledge and stickers. In return they honor me with the exchange of money…A good day.'
Gail Julian ~ Herbalist
Director Clinical Herbalist Training Program
California School of Herbal Studies
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