Making Your Own - Sauerkraut

I finally did it!

I live in an area which is becoming famous for fermented foods. For a couple of years they have had a Fermentation Festival here with classes, talks and demos on fermented foods: how to make them and why they are good for you. Dozens of vendors let you sample the kimchi, sauerkraut, kombucha, olives, pickles and things I've never heard of, that they have for sale.

I have been getting huge heads of cabbage free every couple of weeks, so I decided it was time. My kraut has been 'working' for a couple of weeks now and it's looking good.

I used a recipe from a local free magazine called "Discoveries: For Those Who Live and Play in Northwest Sonoma County".

These are the instructions I followed and so far it's looking great.

This recipe is for Sauerkraut or Kimchee

Thinly shred a medium head of cabbage in a food processor or by hand with a sharp knife--the thinner the shred, the crunchier the result. Thinly slice 2 green onions using both the green and white parts, and two tiny red Thai chili peppers (or some crushed dried hot red peppers to taste). Add one teaspoon grated ginger and one large clove of garlic, smashed and chopped fine (Other optional ingredients are daikon radish, carrots, beets, dry hijiki seaweed, cumin, dill or parsley). [I used cabbage, garlic, ginger and seaweed in mine because I have had this combination and love it.]

In a large glass, ceramic or stainless steel bowl, add 2 1/2 to 3 tablespoons of sea salt to the shredded cabbage mixture. Mix well and let sit for about 10 minutes until liquid (the brine) begins to form. Mash everything together with a potato masher to encourage brine. (It works!)

Then put the mixture into two very clean wide-mouthed 16 ounce canning jars (or a single quart jar), packing jars full by smashing down the contents with a spoon until the brine completely covers the top of the cabbage mixture. Leaving about 1/4-inch of space at the tops of the jars, screw on the lids, but not too tightly. Set the jars on top of the fridge (in a pie tin, in case of overflow) and cover with a towel.

Let sit two to three weeks or longer. After one month, your homemade sauerkraut/kimchee is ready to eat. You can put the unopened jars in the fridge to retain a crunchy texture.

Note: if you open the lid and discover a bit of mold on top, just scrape if off and the rest will be fine.

I used pink Himalayan salt.
Have another couple of weeks to go for my first batch. I'll make sure and let everyone know how it turned out. Tomorrow, I will start another batch since I just received another huge head of cabbage. I wonder what I'll put in it this time...maybe some chili peppers.

If you want to know about the Fermentation Festival which will be in the fall, you can subscribe to the Osmosis website newsletter to receive updates.

Spring in Pocket Canyon

This is the time of year when I fall in love with my home and yard again. I begin to go outside and work in my garden, happy to see which plants have survived the winter. Yesterday I saw an iris ready to bloom that has not bloomed for 6 years!

The stinging nettle is returning as is the elecampane and the agrimony - herbs I planted years ago which come back every year. The artemisias and the mugwort are coming up. The evening primrose and the St. John's wort have expanded - yay! For the first time ever the rosemary is blooming! Thyme, oregano, savory and rue have survived. The peppermint and spearmint are flourishing. For many, these are not great accomplishments, but out here in the redwoods, cold, wet, dark winter conditions threaten Mediterranean herbs. There is not a lot of sun even in the middle of summer, because I live in a narrow canyon surrounded by hundred foot trees. But I am glad and hopeful to see each one that returns.

I notice that the bluebells are out in force, remembering that the daffodils did not do so well this year. I know they are still there, since gophers don't like them. The foliage came up, but no flowers.


There is still enough water flowing through the small creek that crosses beneath my driveway, for a mini waterfall from the huge pipe that got installed before my time. I am comforted by this sound of water...this is a safe amount. All is well. The reflection of the big creek it falls into shimmers on my porch roof. It is delightful to sit out there and eat my late breakfast, read, write and dream. Each spring I see that I am not ready to give it up - this life in the woods, despite the discomforts I endured this past winter.
 
In winter I swear this is it...I'm moving, I can't stand it anymore. Worrying about flooding, and suffering from the bitter damp cold for months at a time.
 
But then Spring finally comes and with it a whole new perspective. I managed to start some peas in my little greenhouse, then transplant them between rainstorms. Now they have found the mesh I installed for them to climb up on.
 
This year there are dozens of new redwood sprouts. In the 18 years I've been here, I have never seen so many. Part of me wants to pull them up as they will take over my garden if they survive, but part of me realizes this is Nature reclaiming the land. I remember that I will not always be here, but these trees could live for hundreds of years.
 
When I first got this place I made a commitment to protect the redwoods on my land...now I have a crop of babies! I should take this as a good sign and nurture them. The earth abides and I am grateful.
 

Healing Power of Culinary Spices

Found this great book at the library the other day and highly recommend it. "Healing Spices: How to Use 50 Every Day and Exotic Spices to Boost Health and Beat Disease". The author is Dr. Bharat B. Aggarwal, PhD. You can purchase it through  this blog by clicking the link in the sidebar.

Many of the spices you already have in your cupboard if you like to cook. Some have to be purchased at an herb store, some at ethnic grocery stores. I love it that spices and recipes from many world cuisines are included. The book describes the spice, where it comes from and how to identify it if there are others that are similar to it.

There is some history about the plants and how they have been used. It goes into research from around the world as to the healing properties both from the 'folk' point of view and through scientific research. On top of that there are recipes for using them in your everyday diet. Here are just a few examples:

Pomegranate Guacamole

1 lime
1 cup sliced scallions
4 garlic cloves, diced
2-3 serrano or jalapeno chiles, diced
1/4 cup chopped cilantro
2 Tbs. pomegranate juice
1/4 cup pomegranate seeds

1. Peel and pit the avocados and place them in a medium bowl. Sprinkle with lime juice. Mash until it forms a coarse pulp.
2. Add the scallions, garlic, chiles, cilantro, and pomegranate juice. Continue to mash until well blended but still a little chunky. Fold in the pomegranate seeds.

Makes about 2 cups

The author refers to pomegranate as "a pharmacy unto itself", with special value for blood vessels, lowering blood pressure, and numerous types of cancer.

Another gem - Lemongrass "the calming spice"
And who would not benefit from that these days? This is a good one for hot summer days (haven't seen many of those for a long time)...but you could drink it hot as well.

Lemongrass Tea

1 cup lemongrass pieces about 1/2 inch each
1/2 cup sugar
8 cups water

It says to boil 2 cups water with the lemongrass and sugar, stirring to dissolve the sugar. Steep til cool then put in blender or food processor until finely chopped. Then you strain out all the solids. Serve cold or iced

Lemongrass is helpful in reducing cholesterol and has anti-cancer properties as well.

Although the book does have illustrations, more would be better. It has a chart on what you can use to substitute for spices you don't have when cooking and recipes for popular blends such as: bouquet garni and mulling spice. I was pleased to see another recipe for Ras-el-hanout since I collect them. A whole section at the back is devoted to curry and masala blends. Finally there is a section on where to find spices that may not be available in your area...websites and phone numbers.

I appreciate the fact that the author includes research done outside the U.S. and Europe, because we don't always have access to that. He pulls it all together in a very user friendly way. This book is a 'must have' for anyone trying eat their medicine.












2 ripe avocados

Perfect for this Holiday Season

I made the salsa recipe until fresh cranberries were no longer available. You can buy fresh cranberries and freeze them to use later. I plan to do that this year because I love this salsa so much.

I probably posted this before, but it is so delicious, I thought I'd post it again. Made some for Thanksgiving and have to say...this one is so popular, you have to double or even triple the recipe if you have more than 6. People literally park themselves near this salsa and don't move! Delicious.

I have used lemon and even orange juice when lime was not available. I prefer the lower amount of sugar. I'm making some right now! It's really good with corn chips, especially blue corn chips. Unsalted best.

CRANBERRY SALSA !!!

1 BAG FRESH CRANBERRIES, RINSED & CHOPPED {FOOD PROCESSOR]
1 HALF BUNCH FRESH CILANTRO, CHOPPED
2 SCALLIONS, CHOPPED
2 TEASPOONS FRESH LIME JUICE
1/2 -- 3/4 CUP SUGAR
PINCH OF DRIED HOT PEPPER FLAKES
1/4 TEASPOON GROUND CUMIN

COMBINE THE ABOVE THE DAY BEFORE YOU SERVE TO "MARRY" FLAVORS, AND FEEL FREE TO MODIFY , TO TASTE.

DOUBLES EASILY REFRIGERATE TO MARRY, KEEPS IN REFRIGERATOR VERY WELL!

I haven't tried to make this but as soon as I get my new oven, I will.

CRANBERRY TART

PREP 10 MINUTES BAKE 40-45MINUTES @ 350 COOL 20 MINUTES
CAN BAKE THE DAY BEFORE. COVER WITH PLASTIC WRAP & KEEP AT ROOM TEMPERATURE.

12 TABLESPOONS(1 ½ STICKS) BUTTER, MELTED, PLUS MELTED BUTTER FOR BRUSHING THE PIE PAN
2 CUPS CRANBERRIES, RINSED AND DRAINED
1 ½ CUPS SUGAR
½ CUP CHOPPED PECANS
1 CUP ALL-PURPOSE FLOUR
2 LARGE EGGS, BEATEN
1 TEASPOON PURE ALMOND EXTRACT
CONFECTIONERS’ (POWDERED) SUGAR FOR DUSTING THE TART
SWEETENED WHIPPED CREAM FOR SERVING

1.Place a rack in the center of the oven and preheat to 350. Lightly brush a 9 inch glass or ceramic pie pan with melted butter.

2.Scatter the cranberries in an even layer in the bottom of the pan. Sprinkle ½ cup of the sugar and the pecans over them.

3.Place the butter, flour, eggs, almond extract, and the remaining 1 cup of sugar in a large mixing bowl and stir with a wooden spoon to combine well. Pour or spread the butter mixture over the cranberry mixture.

4.Bake the tart until it has risen, is lightly browned, and the center has nearly set-40-45 minutes. Transfer the tart to a wire rack to cool for 20 minutes, then slice and serve warm with the whipped cream. Or, let the tart cool completely, about 1 hour, before serving. Dust with confectioners’(powdered) sugar if desired.

This tart can also be made with 1 cup chopped apple and 1 cup of cranberries.

Gather, Prepare and Eat Acorns

The other day on my walk, I noticed there were a lot of acorns on the ground. I know they were the staple food source for California Indian people for centuries, so I knew they were edible. In fact, at different times in my life when I was spending time with Native People, I cooked and prepared them myself. I decided to try it again.

I gathered acorns over a couple of days, let them sit for a few days, then cracked them open taking out the nuts inside. I soaked them overnight to loosen the brown skin on the nut, then removed the skins. I ground them in my Vitamix to the size of coffee grounds. I put them in cold water and poured off the water about a dozen times.

Today I am cooking the mush. It is creamy and smooth, with a mild flavor.

Acorn has a high level of protein. It was the staple food for California native people for generations until Europeans came with their animals, which escaped and fed off the acorns making it unavailable to the people. It has been said that is this the main reason the native people were forced to go to the missions...for food after their own food source was taken by the animals.

Acorn is a nut and after the tannins are removed by processing, has a light nut flavor. Tannins create a bitter taste and are not good for our liver, so must be removed, but it is not poisonous. All types of acorn can be eaten. Some have more tannin than others and so take more processing before eating.

Check out this website: Acorn Recipes and Acorn Preparation

A great website, which although it is low tech...has everything you need to know about acorn.

I think it is very useful for us to know about 'wild foods' and how to prepare them. Find out what grows naturally near you or within a short distance, that you can use for food or medicine. Learn how to prepare these items, including seeds, nuts, berries, sea vegetables, leaves, roots, mushrooms, and fruit. This will be beneficial to you in many ways:

1) it will get you out in nature, walking and being observant,
2) you will be learning something new, including the cycles of nature,

3) you will see that you are not at the mercy of the supermarket down the street - which will empower you and help you feel more secure.

Knowing that everything you REALLY need is available and within your reach is a good feeling. It is empowering to collect and prepare wild foods.

Hopefully, we won't need to rely on these things to survive, but will just add them to our diet for variation and fun. Have a wild foods dinner with your friends.

Fall - Time for Spiced Chai

This is the season for chai. Hot and spicy, it warms you up and is good for you. It's a good way to strengthen your immune system before the onslaught of winter.

I start my chai by putting fresh ginger, cardamom seeds (taken out of the pods), and cinnamon stick in the crock pot overnight. The next day, after I turn off the crock pot, I add black tea and let that steep for a few minutes. I make a large batch. I make it strong, then put it in the refrigerator for easy use at a later time. When I want some, I use about half a cup or so, add multi-grain milk and honey then heat.

There are hundreds of recipes...find one or make up one. Here is an article from the Herb Companion newsletter with 3 recipes following:

"Sensuous, soothing and simply irresistible, chai is the ideal accompaniment for savory scones … a perfect break on a busy afternoon … a satisfying finish to a holiday dinner with family and friends.

Derived from the Chinese chá, “chai” means tea in much of the world, including Asia, Eastern Europe, parts of Africa and Brazil. Masala chai is an aromatic blend of black or green tea with warming spices. Sugar and milk often are included, as well.

Travel to India, Nepal and Tibet, where masala chai originated, and you’ll likely see vendors peddling the tasty brew on street corners or at train stations. According to Ayurvedic tradition, masala chai boosts the immune system, enhances metabolism, relieves stress, aids digestion and sharpens the mind.

You can find hundreds of chai recipes associated with different locales, restaurants and even families. Preparation methods vary, too—some aficionados insist on boiling the tea, spices and milk together, while others take a gentler approach, briefly steeping the tea leaves and spices in hot water, then adding hot milk and sweetener last.

The following recipes are three twists on this long-loved delight. Experiment by adding fennel seeds, coriander seeds, nutmeg, star anise, and lemon or orange peel to create your own favorite blend."

Basic Black Chai

• 1½ cups cold water
• One 2-inch piece cinnamon stick, broken
• 2 heaping teaspoons black tea
• Seed of 3 cardamom pods
• One ¼-inch-thick slice fresh ginger
• 3 whole cloves
• 2 black peppercorns
• ¼ to ½ cup milk
• 1 to 2 tablespoons sugar

1. Bring water to a boil in small saucepan. Add cinnamon, cover, remove from heat; steep 2 minutes. Return pan to heat; bring to a boil. Add tea, spices, milk and sugar; cover, and remove from heat. Steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Garnish with cinnamon sticks.

Gentle Green Chai

This is a yummy variation of kahwah, a Kashmiri green tea.

• 1½ cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• 2 whole cloves
• 2 strands saffron (optional)
• 6 blanched almonds, chopped
• ½ cup milk
• 1 tablespoon honey

1. Combine water, tea, spices and almonds in small saucepan. Cook over low heat until hot (do not boil). Partially cover; steep over low heat 10 minutes. Remove from heat; stir in milk and honey.

2. Pour through fine wire-mesh strainer into warm teapot, discarding solids. Serve.

Tulsi Chai

In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress.

• ½ cup holy basil leaves
• 2 cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• One 1/4-inch-thick slice fresh ginger
• One 2-inch cinnamon stick, broken
• 2 whole cloves
• Pinch of nutmeg
• 1 tablespoon honey
• Milk, to taste

1. In small saucepan, boil basil and water. Reduce heat, cover and simmer 3 minutes. Stir in tea, spices and honey: bring almost to a boil. Remove from heat, cover and steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Serve with milk. Garnish with skewered crystallized ginger cubes, fresh basil leaves and grated nutmeg.

Read more

Edible Mushrooms Growing in my Living Room!

A couple of weeks ago I had a booth at the annual harvest event at Laguna Farms in Sebastopol. I was selling my herbal products and giving flower essence readings.

They offered many classes including one on growing edible mushrooms. I made two 'bags' full of rice hay and mycelium.

Two days ago they sprouted. I was so excited! Mushroom babies! I spent some time trying to find out what kind they were then finally identified them - Pleurotus ostreatus var.columbinus blue oyster mushrooms! I wasn't sure how long to let them grow before harvesting, but after I did a little research, I figured it out.

This picture shows them on the second day after they pop out of the plastic bag. They get as big as cookies and lighten in color when they are ready to eat. Once they start, they grow fast.

I have been eating them for two nights now. Although they are not supposed to do this, I notice my dreams are more vivid and active than they had been before. I am very sensitive to new energies, so it might just be me. But I do feel different. I cut the fresh mushrooms, cook and eat them in minutes. They are so alive, the first time I cut them I apologized.

I am hooked! Growing my own edible mushrooms is so easy! I always heard that, but now that I've done it and eaten the results I am a believer.

Today, the universe said YES, and sent me the latest catalog from Fungi Perfecti. I knew I had one, but couldn't find it. I have been listening for guidance about the direction I am to take next and now I know I will be growing mushrooms.

Since I live in the woods, my place is cool and dark most of the time. I have the right kind of place for growing mushrooms, both indoor and outdoor. You can eat them and it's legal!

The first time I ate them, I wanted to taste their natural flavor, so I did not use any seasoning. They were so delicious,with a mild and delicate flavor. I sauteed them briefly in a little olive oil and butter. Yummm!

Last night I mixed them with roasted eggplant and garlic over linguini sprinkled lightly with fresh grated parmesan. It was a gourmet meal.

Tonight I'm going to cook up a batch and freeze it. They are producing so many mushrooms I can't eat them all. I will cook them up, freeze them, then used them in a sauce over polenta that I will bring to a Halloween party potluck.

Not sure if they grow a second time, but I'll see. My next experiment will be to grow some medicinal mushroom like Reishi and Lion's Mane.

Here are some useful websites I found in my research:
http://www.asianonlinerecipes.com/rss/index.php
http://en.wikipedia.org/wiki/Pleurotus
http://www.ostrommushrooms.com/varieties/grow-5.asp
http://www.ostrommushrooms.com/varieties/recipes-5.asp

To start "growing your own" I suggest going to the website by Fungi Perfecti, because they are totally reliable and they have been doing this for a long time.
http://www.fungi.com/
Try growing your own. It is so amazing. A great project for kids. You can grow them on your kitchen counter. They don't take up much room and you don't have to do anything. No watering or weeding! ha ha

Astrology and Wellness

Had a fantastic time at Astrology Day 2011 in SF on this past Saturday. Foe more on that, go to my astrology blog.

One of the speakers, Stephanie Gailing, in addition to being an astrologer, is a wellness consultant. Her presentation, titled: "Uranus in Aries: Taking Charge of Our Well-Being", included suggestions for diet and exercise as well as the herbs and essences. Her book Planetary Apothecary is for sale on my sidebar.

In general, Uranus, the god of rapid change is going into the sign of Aries, ruled by Mars. Impulsive, with child-like energy, naivete and energy, Aries rules the head and is prone to accidents and injuries due to its tendency to act first and think later. Uranus which rules the nervous system, likes to shake things up. Hmmm sounds familiar doesn't it?

So with all that is going on in the world, stress and upset are highly available. We need to focus on calming down, slowing down and acting deliberately. Now after an extremely difficult and long winter, we are all yearning to burst out the door whenever the sun shines. We need to MOVE! True, we do. But let us do so in a manner that will serve our well-being. Stephanie suggests yoga, tai chi, qi gong, ecstatic dance, Sufi dancing - among other ways of moving, so that our energy is channeled in a positive way.

We need to remember to get enough rest and sleep too.

She suggests nutritive herbs, nervines (Skullcap and Valerian) and adaptogens (Ashwaganda and Eleuthro); to help relax, Lavendar and Chamomile essential oils in rubs or bath products; and last but not least, flower essences like Yarrow, Impatiens, and Rescue Remedy. Interestingly, just prior to her mentioning Rescue Remedy, I had just taken a couple of drops of Desert Crisis Formula by Desert Alchemy, which has a similar purpose and is my 'crisis formula of choice.' The energy in the room was challenging to someone who has been sick in bed for nearly two weeks. It helped immediately. I enjoyed the conference immensely, but it was a huge energetic change for me.

Which, by the way, is how we might experience Uranus in Aries. After being in the doldrums for months, even years due to Pluto's ingress into Capricorn and the collapse of the economy, we are going to get a blast of energy that may throw us off kilter for awhile. Our challenge is to not lose our footing while setting our sails so that these winds of change move us forward, not aground.

In addition to the herbs Stephanie mentioned, I suggest Passionflower as a mildly relaxing herb. I make a blend of tinctures called Take It Easy, which is a combination of Nettle, Ashwaganda, Fennel Seed, Motherwort, Vervain, Skullcap, Passionflower, Damiana, Chamomile, Melissa, St.John's Wort, Schizandra, Cleavers, Linden Flower and Red Clover. Honey and Pomegranate Syrup make it taste good. A two ounce bottle is $28.00. For shipping in the U.S.add another 4.95 for a total of $32.95. Pay through the Paypal Keep the Essences Flowing Donation button in the sidebar with the message 'tonic' and send me your shipping address.

Meditation, contemplation and prayer can help settle your mind and give you focus for the energy that will be inside and outside you. I suggested at the conference that sometimes we take flower and gem essences because 'other people' are driving us nuts. We cannot control others, but we CAN take care of ourselves, our emotional states and our responses/reactions. During this time flower essences and especially gem elixirs are useful. Those which address the need to stay grounded, give clarity and help you relax are most helpful.

What Can We Do to Protect Ourselves from Radiation

There's a lot of talk about what's going on in Japan right now. They are truly going through Hell. I am praying for them. As we are finding out all the time, we are all connected. We all live on the planet Earth and the radiation that is coming from the failing nuclear reactors will move towards the west coast of the U.S. eventually.

Is there anything we can do to protect ourselves from its effects? I listened to a show on KPFA today that spoke about the value of Iodine to help protect the thyroid and other glands. I suggest you investigate the proper sources and amounts so that you don't harm yourself.

I found this blog post very good in regards to food and supplements.

http://www.annlouise.com/blog/2011/03/15/radiation-coming-our-way/

Gary Young of Young Living Essential Oils has created a special kit called

QuadShield (#4559). QuadShield combines four potent Young Living products: Super C, Melrose, Longevity, and Thyromin.

He suggests that you use the following Young Living products to protect your home and environment

Longevity: 1–2 capsules twice daily
Melrose: 6–20 drops per capsule or in yogurt 1–3 times a day
Super C: 1–2 tablets daily
Thyromin: 1 capsule three times a day
ICP: 1 to 2 teaspoons in the morning
JuvaPower: 1–2 teaspoons at night
Endoflex and Digize: 1–2 capsules daily
NingXia Red: 4–6 oz. daily
Detoxyme: 3–5 capsules at night
Allerzyme: 1–2 capsules three times a day
Essentialzyme: 1 capsule three times a day
Drink three liters of water daily

Gary Young suggests that essential oils have the ability to both purify the air (and should be diffused in your home) and can protect DNA from damage caused by radiation. He suggests alternating between Purification, Melrose and Frankincense oils. Also, burning frankincense resin will help purify the air.

You can purchase all the Young Living products via my Young Living website.

The flower essence blend by FES, Yarrow Environmental Solution has been recommended for use in these circumstances.  Go to the FES site to purchase or get at your local herb shop or health food store.

More on Horseradish - Herb of the Year

Most of us know horseradish as a culinary plant used as a seasoning, but it does have medicinal properties.

Horseradish is a source of vitamin C, iron, calcium, magnesium, phosphorus, potassium and zinc. It is a circulatory and digestive stimulant and has antidepressant, antibacterial, anti-cancer, antioxidant, detoxifying and expectorant qualities.

Avoid horseradish if you have an underactive thyroid.

The stimulating and antibiotic properties are due to the fact that horseradish contains mustard oil, which also makes it effective for lung and urinary tract infections. You may have heard of the old-time remedy for lung infections known as a 'mustard plaster'. Horseradish is also a strong diuretic.

One of the first remedies I learned to make in herb school, introduced by Rosemary Gladstar, was Fire Cider.

Here's a recipe for Fire Cider. It can be used in many ways, including as a salad dressing.

Fire Cider

Ingredients:

1 quart Organic Apple Cider Vinegar
1/2 cup Horseradish root grated
1/8 cup of Garlic chopped
1/2 cup of Onion chopped
1/2 cup of Ginger grated
1 tsp Cayenne pepper

Directions:

Place all ingredients in a quart jar and cover with Apple Cider Vinegar.

Cover tightly.
Steep for 8 weeks.
Strain into clean jar.

How to Use Your Fire Cider

~ Rub into sore muscles and aching joints.
~ Soak a clean cloth in Fire Cider to place on a congested chest.
~ Drink it straight or diluted in a bit of water or tomato juice.Start out with a tsp or so to test your tolerance level.
~ Mix with a bit of honey to ease a cough.

Culinary Recipe

Mashed Potatoes and Horseradish

Add grated or prepared horseradish to your regular mashed potato recipe. You can also add to garlic mashed potatoes.

Use 3-4 Tablespoons to 3 pounds potatoes. A little goes a long way.

July has been designated as National Horseradish Month and there will be many festivals and events during the year. To learn more about it go to The Horseradish Festival website.
Read more about horseradish and other herbs at The Herb Companion website.



Starting Off the New Year

Horseradish - 2011 Herb of the Year

Every year the International Herb Association chooses an Herb of the Year. This year it is horseradish. I suggest you go to the following websites to read about horseradish.

A Modern Herbal by Mrs. M. Grieve

The Herb Society

Wikipedia

Herb of the Year

I love it with roast beef, but I also use mustard/horseradish in toasted cheese sandwiches to spice them up.

At the Master Gardeners Christmas Potluck this year, someone brought the most delicious cranberry salsa and I want to share the recipe with you. I made it for Christmas and it was a hit, even with teenagers! Fresh cranberries and cilantro make it a great source of vitamins and anti-oxidants as well. I used a little fresh orange juice to sweeten instead of sugar. Experiment and Enjoy!

CRANBERRY SALSA

1bag fresh cranberries, rinsed and chopped (best in food processor)

Half bunch fresh cilantro, chopped
2 Scallions, chopped
2 tsp. fresh lime juice
1/2 -- 3/4 C sugar
Pinch dried hot pepper flakes
1/4 tsp. ground cumin

Combine the above the day before you serve to 'marry' the flavors. Keeps well in the refrigerator.

Herbal Jellies - Yum!

Wondering what to do with the culinary herbs you grow? Here's an idea... make herbal jellies. Great as gifts. Make up a gift basket with jellies, vinegars and flavored olive oils. Who can resist?


Here's a recipe I recently received and have not had a chance to try yet. Go to Lemon Verbena Lady's blog for more...

I think you could use other culinary herbs as well as basils. Experiment with your favorites.
Scented Basil Jellies

Makes four 8-ounce jars

• 1½ cups packed fresh anise, cinnamon, opal or lemon basil
• 2 cups water
• 2 tablespoons rice vinegar
• Pinch of salt
• 3½ cups sugar
• 3 ounces liquid pectin

1. Wash and dry the basil in paper towels, then coarsely chop it. Put the basil in a large saucepan and crush the leaves, using the bottom of a glass. Add the water, bring slowly to a boil and boil for 10 seconds. Remove the saucepan from the heat; cover and let sit for 15 minutes to steep.

2. Strain 1½ cups of liquid from the saucepan and pour through a fine strainer into another saucepan. Add the vinegar, salt and sugar and bring to a hard boil, stirring. When the boil can't be stirred down, add the pectin. Return the portion that can't be stirred down to a hard boil and boil for exactly 1 minute; remove saucepan from heat.

3. Skim off the foam and pour the hot jelly into four hot, sterilized (sterilized in boiling water for 10 minutes) half-pint jelly jars. Leave ½-inch (or less) headspace and seal at once with sterilized 2-piece lids. I just leave my lids in hot water not boiling until you need them. Can the jars in a boiling water bath for 5 minutes.


Recipe from Recipes from a Kitchen Garden by Renee Shepherd & Fran Raboff, Berkeley (Ten Speed Press, 1993).

My Favorite Therapeutic Grade Essential Oils - Young Living

For therapeutic use, I have been using Young Living essential oils for over 12 years. I especially like their blends which I use all the time as perfumes or to affect my mood.

They also make some incredible personal care products and supplements. I love their deodorant and toothpaste, which I use every day.

Young living oils have a depth and complexity you never find in any other oils. I have been to their farm in Utah and seen how they distill their oils. Their Lavender oil is like a vintage wine, multi-layered and evocative.

Gary Young is the only person in the essential oil industry who personally goes to every location where the plants are grown and where oils are distilled. More and more, they are growing and distilling so as to ensure the supply and the quality.

Essential oils are like other commodities traded in the world. They are subject to political, economic and climate conditions just like food items and other raw materials. By growing their own plants and producting their own oils, Young Living is better able to control how plants are grown and processed, which makes all the difference in the final product.

Check out my personal Young Living website. Sign up for the essential rewards program where you get credits for everything you buy which you can redeem for free products. By becoming a member, you can get in on special promotions.

You can make money selling Young Living products. As a distributor, you get a percentage on all sales by people you sign up.

I also like Young Living for its ongoing training and customer support. They want you to know about their products and how to use them.

To start out, I recommend the Essential Seven kit. These oils are like a first-aid kit with so many uses, you'll wonder what you ever did without them. I have made a mini-set to take with me when I travel.

One summer, I went on a four day camel trip into the Sahara desert in Morocco. Obviously, you can't take much baggage on such a trip. I made a set of a dozen or so mini bottles of oils which I carried in a fanny pack. I passed around the Peppermint when people got headaches or nausea, Lavender for wounds, and stress.

That was the 'trial by fire' - my test as to whether oils work or not. I can truly say they are the first choice in treatment, no matter what the issue. I even use oils for preventing the usual ailment travelers get.... I take a drop of Frankincense oil with every meal. It works for me. I never have to run to the bathroom.

Announcing: New Pluto Through the Houses Essences and Aroma-essence Spray

Launched at the recent Evolutionary Astrology Conference in Denver, my latest creation: a set of 12 Pluto Through the Houses Essences. Each one is a blend of flower, gem, and environmental essences intuitively selected to work with the issues related to Pluto in a particular house.
You may work with your natal house placement of Pluto, or where Pluto is currently transiting, or both.
A specially formulated Aroma-essence Spray contains essential oils and the Pluto blend.
See my astrology blog for more info. You can order here or there. Remember to specify which house you want.
To make the medicine go down easier, each essence contains Hazelnut and Pomegranate liqueurs. Yum! Transformation never tasted so good!
Each essence is 2 ounces. The aroma-essence spray is 4 ounces.

Salon des Plantes August - Sunflower

Today marks the 100th post on this blog. I used to post regularly, but life has gotten more complicated. One of my Summer Resolutions is to write on my blogs again on a regular basis.

Went to Annabella's Salon des Plantes yesterday at the Peralta Community Garden in Berkeley. My friend Huck met me there. Annabella makes wonderful essences and perfumes. To see her website click here.

The featured plant was Sunflower! I realized this is a plant that I take for granted. In listening to what Annabella told us about its history and uses, going through the attunement to the plant, and doing the guided visualization, I got a whole new perspective.

Sunflower originally came from Peru. It spread throughout the Americas and was brought to Europe during the Conquest. It nativized in many area and became the signature flower for Louis XIV. It became an integral part of Russian cuisine, where sunflower oil was used extensively. In addition, a cordial was made using Sunflower in vodka. Who knew?

Sunflower oil can be used both in beauty products and in cooking. The seeds of some species are used in baking and cooking. The serve as a healthy snack which contains a high percentage of protein. Sunflower seeds also feed birds and animals.

My guided visualization had me climbing a huge sunflower stalk like Jack and the Beanstalk. When I arrived at the top, I found myself on the central disk of a huge flower. I saw the spiral form of the central flowers (sunflower is a complex flower with each petal and each black/brown section as complete flowers in themselves), as a crop circle. I realized that these recurring patterns to be found in nature are there to remind us of that everything is connected. There is a plan to the Universe. We are not alone, but part of a multi-leveled Creation. The spiral at the center of the Sunflower is a hologram.

I also learned to look beyond the superficial. To deeply see the worlds within worlds. And to listen. I heard the buzzing bees of the Peralta Community Garden and realized they speak a language and that they communicate with the plants and flowers in a parallel universe that exists here and now. We live in a multi-tiered world right here on Earth.

Now when I look at the face of Sunflower I know that I am seeing the mystery hidden in plain sight.

Sunflower flower essence from FES

Positive qualities: Unique individuality, spiritualized ego forces infused into a sun-radiant personality
Patterns of imbalance: Distorted or vacillating sense of Self; inflation or self-effacement, low self-esteem or arrogance; poor relation to father or solar aspects of Self

After the Salon, Huck and I took BART to San Francisco to the Mission where we ate at Gracias Madre, an organic vegan Mexican restaurant. OMG! Incredible! One of the best, if not the best meals I have every eaten. SO GOOD! We ordered way to much food and had to bring our entries home. The first three were the appetizers and they were so good and there was so much of it that we could not even touch the last two which were our entries. Handmade tortillas from non-GMO corn! The prices were good too. We actually had ordered four meals and didn't realize it. I'm having my Enchiladas con Mole Poblano for brunch today.

Guacamole con Tostadas
Mashed avocado with cilantro, onion, chile and lime

Quesadillas de Calabaza
Butternut squash and caramelized onion folded into tortillas with cashew nacho cheese a pumpkin seed salsa

Papas al Horno
Be Love Farm Potatoes roasted with olive oil and garlic topped with cashew nacho cheese

Enchiladas con Mole Poblano
Mole enchiladas topped with mushrooms and cashew cheese, served with sauteed greens and beans

Nopales
Prickly Pear cactus from Rivenrock Farms grilled with garlic and fresh herbs, served with rice, beans, pico de gallo, cashew crema and corn tortillas

Lavender at the Salon des Plantes

Yesterday at Annabella's Salon des Plantes we worked with one of my favorite plants - Lavender.

After calling in the directions in Italian, Annabella showed us how to make lavender wands. She offered us lavender tea from both fresh and dry plants and lavender madelines....yum!

Lavender is one of those herbs that has many uses. If you lived on a desert island and could only have one herb, lavender should be your choice. It has both medicinal and culinary uses. Of all scents, lavender is the most popular. Most people like it.

Anti-bacterial, anti-spasmodic, slightly sedative, antiseptic and anti-inflammatory. I use it almost everyday. It helps with burns, poison oak, and insect bites. This is interesting because bees love the flowers and yet lavender oil can soothe bee stings. I make a spray called 'burns and bites' using lavender oil.

According to Wikipedia, "Lavender was commonly used in Roman baths to scent the water, and it was thought to restore the skin. Its late Latin name was lavandārius, from lavanda (things to be washed), from the verb lavāre (to wash). When the Roman Empire conquered southern Britain, the Romans introduced lavender. The Greeks discovered early on that lavender if crushed and treated correctly would release a relaxing fume when burned."

There are many varieties of lavender which have different properties and they all have a slightly different scent.

The guided visualization we participated in took me to a cave near the ocean. While in the cave, the spirit of lavender spoke to me and reminded me that the most potent lavender plants are those grown in harsh environments with little water. The less water, the better the oil. Lavender is here to remind us that the challenges of life can bring out either the best or the worst within us. Like lavender oil, let us bring out our healing essence!

I have grown lavender both from seed and from cuttings, although growing from seed is very slow.

Here are some  recipes using culinary lavender:

Lavender Lemonade

2 ½ cups of water
¼ C culinary lavender

1 can frozen lemonade concentrate

Sugar to taste

Bring water and lavender to boil over medium heat. Turn off heat and let stand for 20 minutes. Strain the mixture. Pour into lemonade. Add sugar to taste.

Lavender Roasted Beets

with Garlic and Lemon

Makes 6 Servings

1 pound medium beets, with 1 inch of stems remaining

6 unpeeled garlic cloves

¼ cup plus 1 Tbs. extra-virgin olive oil

1 Tbs. plus ½ tsp. dried culinary ‘Provence’ lavender buds, finely ground in a spice grinder

¼ tsp. finely grated lemon zest

2 Tbs. fresh lemon juice

Sea salt and freshly ground black pepper

¼ cup Italian parsley leaves chopped

Preheat oven to 375º F.

Place the beets and garlic on a large sheet of foil and sprinkle with ¼ cup of the oil and 1 Tbs. of the lavender; toss to combine. Fold up the foil to make a sealed packet. Place on a baking sheet. Roast for 30 to 45 minutes, or until tender when tested with a sharp knife. Set aside until cool enough to handle. Slip off the skins.

Cut the beets into quarters and place in a large skillet. Squeeze the garlic over the beets. Stir in the lemon zest, lemon juice, the remaining 1 Tbs. oil, and the remaining ½ tsp. lavender. Season with salt and pepper. Warm through over medium heat. Sprinkle with the parsley.

Serve hot or warm.

And here's my recipe for a healing spray:

Burns and Bites Spray

1 oz. aloe vera gel

1 oz. lavender hydrosol

1 oz. roman chamomile hydrosol

30 drops of lavender essential oil

15 drops of ravensara essential oil

Combine all ingredients in a 4 oz. spray bottle.

Shake and spray as needed.

Keep out of eyes.

Alleviates pain.

Promotes skin healing.

Diminishes itching.

The best lavender essential oil comes from Young Living. Visit my new young living website to order some. They have many other products using Lavender. Check them out.

Salon des Plantes with Luna Fina - Elder

Black Elder Sambucus nigra

The Salon des Plantes with Annabella this past Sunday, June 27, focused on Elder.

We began with Annabella calling in the directions in Italian. The first time I heard her do this, it really struck a chord with me. I grew up in a bi-lingual, bi-cultural home. My maternal grandparents spoke Italian all of their lives. My step-father came from Italy and so Italian was often spoken in my childhood home. Hearing Annabella singing out boldly in Italian warmed my heart. I think one reason I have gotten involved in her monthly Salons is just to hear her sing.

Elder is an herb that has been used for centuries by many cultures. The black berries contain high levels of vitamin C and anti-oxidants known as flavonoids.

David Hoffmann in Medical Herbalism: The Science and Practice of Herbal Medicine, says " The elder tree is a medicine chest in its own right." The leaf can be used for bruises, sprains, and wounds. The flower is an ideal treatment for colds and flu. Standardized extracts of black elderberry has antiviral properties.

Tinctures and teas can be made of the flowers. Juice or syrups can be made of flowers and berries. My Cold Season Syrup and Immune System Tonic both include decoctions of elder flower and berries.

Tradition says that Elder has magical properties as well.

Wikipedia says: The Elder Tree was supposed to ward off evil influence and give protection from witches, a popular belief held in some cultures. If an elder tree was cut down, a spirit known as the Elder Mother would be released and take her revenge. The tree could only safely be cut while chanting a rhyme to the Elder Mother.

The most powerful wand in the Wizarding World of Harry Potter is a wand made of sambucus known as the "Elder Wand".

For in depth information go to A Modern Herbal by Mrs. M. Grieve here

Every session of Salon des Plantes, we experience the plant on many levels. There are washes, teas, and dry and fresh plant on hand. There is at least one growing plant at the Peralta Community Garden for us to visit and commune with.

We observe the plant, then draw it. We do a guided visualization where we are encouraged to meet the spirit of the plant and find out if it has a message for us.

This time during the journey, I found myself in a Greek temple on a hillside overlooking the sea. Elder told me that she stores ancient wisdom and that I could spend a lifetime learning her secrets. I was inspired to wildcraft the flowers that are abundantly available near my home.

A few years ago I planted an elderberry in my garden. It is quite small and doesn't seem to flourish despite the fact that so many of them grow wild in my area. This year it didn't return, or so I thought. This morning, after the Salon, I found it. I was so thrilled to see that it had survived the wet winter.

Salon des Plantes with Luna Fina - Mugwort

On Saturday, March 20, my friend Huck and I went to the first Salon des Plantes put on by AnnaBella aka Luna Fina.

Marvelous! It took place at the Peralta Community Garden in Berkeley, the perfect spot.

AnnaBella will offer these salons once a month in different locations around Berkeley and Marin County. In July, she will be in Albuquerque, New Mexico.

It was a delight to hear her sing in the four directions in Italian! The first time I have heard it in the language of my ancestors and it was truly inspiring.

This first month we focused on Mugwort. We had a guided visualization, drank mugwort tea, had mugwort oil rubbed on our wrists and were smudged with mugwort. Meanwhile, we were surrounded by mugwort growing in the garden.

AnnaBella teaches classes in many locations. She is also the creator of the Rose Chakra Flower Essences which can be purchased from her Website - click here - and many other wondrous products to heal your heart and soul.

She gives sacred footbaths, leads vision quests and showers you with love and joy.

I first met her at the Sonoma County Herb Association Herb Festival on the campus of Santa Rosa Junior College in 1996. Since then she has served as an inspiration to me in many ways.

So what about Mugwort?

This plant grows in the temperate regions of Europe, Asia, Africa and North America. There are many species in the genus known as Artemisia (plants named for the goddess Artemis).

The species we worked with in AnnaBella's Salon was douglasiana. It happens to grow wild near my house and is so easy to propagate through cuttings. I just put sticks of it in the ground and they grow. They die back in winter, but come up in early March, even in the woods where I live.

It has both medicinal and spiritual qualities, but should never be used in excess since it contains thujone.

Should be avoided by pregnant and nursing women.

It is an effective digestive and has been used in Europe to flavor drinks.

Moxa is made from pulverized mugwort and used in acupuncture.

It can repel insects.

It is used for lucid dreaming and is often found in 'dream pillows' or potions to bring on dreaming.

It has protective qualities and put with rosemary can be put in a pouch near the door of your house and/or in your car to keep out unwanted visitors or thieves. But as the saying goes: "Pray to Allah and tie your camel" remember to lock your doors too!

I make a dream potion which includes mugwort and it is part of my Lunar Salve (one of the Three Egyptian Sacred Schools Salves).

FES makes a mugwort flower essence - click here

Start your search with this entry from Wikipedia

Dill - Herb of the Year - 2010

What does the old Chinese proverb say: May you live in interesting times? Well, I guess this is it for me. Last year I had many challenges including breaking my ankle while taking a Plant Spirit Healing class with Pam Montgomery. It was 'the perfect time' to break my ankle since I was surrounded by healers and deeply connecting to the plant beings.

But it meant that I was not able to do any of my shows, work outside in my own garden, or make any products for several months. I was not even able to get outside for months. I looked longingly out the window.

Then one of my beloved cats, Grace, who had a thyroid condition, developed a heart condition which worsened and finally led to her death.

It seemed like there was one thing after another. And I know that others had a tough year too. In fact, many of my friends and associates died or developed grave illnesses.

I felt I was under a black cloud and was not able to write in my blogs because I was so uninspired. Life felt meaningless. There is nothing worse for a person who has devoted their life to spiritual pursuits, seeking truth and light, but it happens. I was in the wasteland, so to speak. Having a dark night of the soul.

I was also financially challenged because I had been unable to work for several months. I felt stuck. Surrounded by herbal remedies, flower essences, essential oils, I forgot to take them. Duh.

But then one day, the cloud lifted. I felt a shift in energy. I knew this year would be a better and so it has been. I had gone through an ordeal and had learned the lessons.

One thing that helped shift the energy was helping someone else. Giving what I had to give, expecting nothing in return.

One of my teachers was going through cancer treatment. I had not been able to go to my astrology class for months - first because I could not drive, then because I had no money to pay for them. I didn't know what was happening to him until one of my classmates called and told me. One night I just had to go. Since so many people and pets had been dying around me, I thought "what if I never see him again?" I scraped up the money and went. After class I asked him about his situation and he told me what was going on. When I got out to my car I suddenly had a 'download' about his condition and its 'energetic' cause. I went back in and offered what I had seen and suggested flower essences, since they are so powerful when dealing with energetic causes - even to physical conditions.

The next day I worked on the formula, made it up and brought it to him. We continued over a period of a couple of months or so, making new remedies as needed. He said he could feel their healing qualities while holding the bottles. He continued to get his treatments - radiation and chemotherapy - and took his flower essences. He told me that they were the only thing that gave him any relief from the side effects of his medical treatments.

He came through the ordeal completely healed and I learned that flower essences 'work'!

I also remembered to take them myself!

Now I am so busy with scheduling my classes, workshops and craft shows, I have been neglecting my blogs again, but this time for a 'positive reason'. I apologize to my readers.

The Herb of the Year for 2010 is Dill.

One of my favorite herbs, I use freeze dried dill in salads such as cole slaw (my version), egg, macaroni/pasta, and of course, in deviled eggs. I also use it on baked fish.

If you are interested my cole slaw recipe: It's really not cole slaw, but this is one of my favorite salads.

Chopped or shredded cabbage green and red if you have it.
Diced red peppers
Diced carrots
Diced celery
Cilantro
Dried Dill
Oriental dressing - with ginger, soy, sesame oil either homemade or store bought.

You can also use it fresh. Click here for an article on dill in the Herb Companion that includes recipes.

Dill seed is sometimes used in bread where it lends a pungent flavor.

Dill essential oil is most used for the digestive system and may help lower glucose levels and normalize insulin levels. If you have these issues, please do not self-medicate, consult a physician first.

It can also be helpful when dealing with constipation or indigestion and headaches related to digestive issues.

It has been used historically to promote milk flow in nursing mothers. It also supports liver and pancreas function.

Dill essential oil is 'generally regarded as safe' (GRAS) for internal consumption by the FDA, but as is the case with all essential oils, it is quite strong and should be diluted when taken orally. Use 1 drop of oil in 1 tsp. of honey or 4 oz. of beverage. When giving to children over 6 dilute further.

Dill essential oil calms the autonomic nervous system and when diffused with Roman chamomile may help calm fidgety children.

Put a drop or two on the wrists to help curb sugar cravings.

NOT FOR CHILDREN UNDER 6 OR IF THERE IS A HISTORY OF EPILEPSY.

FES has this to say about Dill Flower Essence:

Positive qualities: Ability to experience and absorb a wide variety of sensory experiences, heightened awareness of taste, touch, hearing, sight, smell, etc.

Patterns of imbalance: Overwhelm due to excess stimulation, hypersensitivity to environment or to outer activity, sensory congestion

Go to the FES website here to purchase and learn more.

Showing of 'Numen - The Nature of Plants'

Thursday night, United Plant Savers hosted a viewing of a new film on our relationship to plants called:

Numen, The Nature of Plants

This is taken from a description of the film by UpS staff:

'The film focuses on the healing power of plants and the natural world. Filmmakers Terrence Youk and Ann Armbrecht traveled the U.S. to speak with doctors and herbalists, ethnobotanists and others about how our disconnection from nature affects human and environmental health, and to discover how healing is made possible by embracing our place in the wider web of life. Numen features stunning footage of medicinal plants and thought-provoking interviews advocating a re-awakening of traditional knowledge about plants and their uses.

The film provides viewers with a sobering view of conventional healthcare and the dangers of environmental insults as well as a new vision of safe, effective and sustainable medicine. In addition, it offers concrete steps to improve individual health and well being while enhancing the health of the earth. Interviewees include herbalists Rosemary Gladstar, former owner of Sebastopol's Rosemary's Garden, Phyllis Light, Dr. Tieraona LowDog, Larry Dossey and Martha Herbert, Kenny Ausubel founder of Bioneers and local herb champions , David Hoffmann, Lynda LeMole, Executive Director of United Plant Savers, Drake Sadler and Josef Brinckmann of Traditional Medicinals Herb Tea.

"Numen is a magnificent depiction of the healing essence of plants. The filmmakers captured the magic, the mystery, the beauty of plants and their importance as herbal medicine in our contemporary health care system. Inspiring and educational, Numen has a place in the library of anyone interested in medicine, plants, gardening and earth ecology.It?s a powerful film that I?ll recommend that everyone see? Rosemary Gladstar'

I was privileged to go on an herbal tour to Morocco with Rosemary in 2007. What a sweet and special person she is. She seems quiet and even shy and yet she has had such an impact on herbalism in America. She started so many businesses, and organizations, that have been huge successes and yet she is so humble and unassuming.

I was proud to be a vendor at the event which was a great success. I really felt like an herbalist! My company Wise Women of the West has been around for 14 years now. Someone asked me how long I have been making things out of plants and I realized I started as a small child. I used to try to make perfume all the time. What I was actually making were flower essences! She said, "Did anyone lead you in that direction?" My answer..."it was a past-life thing," which I truly believe... at least in my case.

They got a much bigger crowd than expected, and the place was packed. The film was a tad bit long and a little redundant, but well worth seeing. It should be on PBS!

Try to see it if you can.

United Plant Savers will host a conference called Planting the Future in Santa Rosa, California May 15. For more info click here.