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It's a Bonnie Supplement, but it's Not Ginseng! At King Lake Farms, Remi often gets asked about the differences in types of ginseng. In southwestern Ontario, we grow North American ginseng or Panax quinquefolius . In Latin, Panax means “all-healing” and quinquefolius refers to the five leaves of the ginseng plant.        The other ginseng is Asian or Korean ginseng or Panax ginseng . Both types of ginseng have been used in Traditional Chinese Medicine (TCM) for centuries and

If you’re new to the smoothie world, this might not be the drink for you. “Add a pinch of ginseng to your favourite smoothie recipe” is a phrase you’re probably wondering about and I would encourage you to click on Remi’s Farm Life Smoothie recipe  instead.  However, if you are like us and are now a committed daily smoothie or juice enthusiast for the health benefits, you’re in the right place. Whether your life involves driving the tractor, doing school drop off, or acing yo

Is there anything better than apple picking? The crisp fall air, tart and juicy apples, and the perfect taste of harvest. At King Lake Farms, we have our own apple trees and I love making apple sauce, baking with apples and doing fun “taste tests” between the red and green apples with the kids. So, what better way to incorporate ginseng than into a sweet Apple Crumble ?  Serves 6 Ingredients: 10 apples (I use a blend of whatever I have) peeled, cored, sliced 2 tbsp maple syru

I love to cook, and over the years I’ve gotten a lot better. I even once (and only once) made Julia Child’s famous boeuf bourguignon . When I’ve had a long day though, I often google recipes with the word “easy” in front of them. So, with that spirit in mind, here is an easy  way to add King Lake Farms ginseng to your breakfast that still presents really nicely! I call it, Easy Ginseng Cream of Wheat . Note: this recipe works just as well with oatmeal or using cream of rice t

“Add a pinch to your favourite smoothie recipe” is a phrase that gets tossed around ginseng use a lot. But what if you haven’t yet entered the realm of the hardcore juicers or smoothie makers? This was me when I first married Remi. The only smoothies I had consumed regularly were the ones I bought while working as a flight attendant in the airport between flights (note: if I had known about ginseng back then I would have tossed some ginseng powder right in my large Jugo Juice

When we’re in harvest season, it’s go, go, go! So how do I make sure we have enough energy to feel good and do our best work? With this super easy Fast Energy King Lake Farms Ginseng Parfait  that’s perfect for breakfast or a snack.  Serves 1  Ingredients: 2/3 cup vanilla yogurt (I like Siggi’s High Protein – made with 100% Canadian milk) 1/3 cup blend of dried fruit, nuts and granola (I’m a fan of the Prana organic superfruit mix because the Montreal-based company is organic

Our family loves to support and compete in our local fall fairs. One of my favourite categories is “school snack” and these Healthy Pumpkin Muffins  helped me win first place. My secret? I add King Lake Farms ginseng, of course!  Ingredients: 1 cup all-purpose flour (or gluten-free   flour)  ½ tsp baking powder ½ tsp baking soda pinch of salt  ½ tsp pumpkin pie spice  ½ tsp cinnamon ½ tsp King Lake Farms ginseng powder  ¼ cup unsalted butter, melted 1 cup pumpkin purée (I l

We have a flock of chickens in the backyard, so I’m always looking for recipes that use eggs. These King Lake Farms Ginseng Deviled Eggs  are always a welcome appetizer at family dinners and community gatherings. My grandmother, who grew up on a farm in Elgin County, gave me the secret ingredient to this recipe: butter! Of course, I added the King Lake Farms ginseng to give these yummy deviled eggs health benefits and an earthy zing.  Serves 6-12 Ingredients: 12 large eggs 1

There’s something therapeutic about making broth . I love taking the remains from the meals and various snacks and turning it into savoury liquid that our family drinks on chilly mornings, or I use when making soup or other sauces.  When I cut up celery sticks and carrots for snacks, I keep the leaves and peels in a freezer bag, Likewise, with the garlic ends and tougher outer layer from an onion. I’ve made many broths over the years, but since we raise our own meat chickens,

Chai tea is a topic of conversation that came up on our first date. Remi had travelled to India as part of a trade mission when he served as Chairman for the Ontario Ginseng Growers Association and I had travelled there when I worked as a flight attendant. Together Remi and I reminisced about the “Chaiwallas,” vendors who sold the creamy, fragrant tea out of enormous simmering kettles and the wonders of India. Fast-forward five years later when, tired from the demands of pare