iEat Green - 03.31.22 - Mandana Boushee

Mandana is an Iranian-American community herbalist,
storyteller, land tender, and a joyous member of the
mycelial network of liberatory thinkers. She is a co-founder
and educator at Wild Gather School of Herbal Studies,
where for the past 8 years she’s had the deep pleasure of
sharing her love and experiences in plant medicine and
community care.
Mandana finds her north star by supporting her
community’s journey back to the land and empowering
others in their reconnection and remembering of
ancestral knowledge and technologies. Through her shared
wisdom and initiatives in the Mahicantuck (Hudson)
Valley, she works to offer her community access to
equitable care, plant medicine, and herbal education.

 

Roasted Farro with Leeks, Mushrooms and Spinach
Preheat oven to 400°
• 4 Tbsp EV Olive Oil
• 3 leeks, dark green part removed, slice down center, wash well and chop
• 1 cup chopped Onions
• 3 cups Sliced Shiitake Mushrooms
• 2 cups sliced baby Bella Mushrooms
• 2 cups Farro
• 1/4 cup Tamari
• 4 cups Vegetable Stock
• 1 cup sliced sundried tomatoes in oil
• 1 lb fresh baby spinach
• ¼ cup chopped Italian Parsley