Ojas is the essence of vitality and immunity.

It provides stability and nourishment to the body's tissues, moisture to the skin, and clarity to our mental processes.

It is the subtle essence of the kapha dosha, existing both as an energy and, according to the ancient Ayurvedic texts, a physical serum that resembles honey, measured as 8 drops that stay in the heart. As my Ayurvedic and yoga teacher Linda of Shakti Yoga puts it, “our glow of health, virility, fertility, luster, juiciness, reproduction, regeneration and life itself all depends on a healthy supply of ojas.”

Ojas is the refined substance produced after digestion, once all seven dhatus—the tissues responsible for the functioning of the systems and organs of the body—are fed and nourished. The classical Ayurvedic texts state that it takes 27–30 days to build ojas.

Basically it takes a lunar cycle to make.

My teacher explains her understanding of ojas, “It is like honey, ojas, the pure essence of all bodily tissues circulates via the heart and throughout the body to maintain a natural resistance and order of the bodily tissues. Ojas fights against aging, decay and disease. A person who has good ojas rarely becomes sick.”

One way to feed this process of ojas making is with moon milk sipping in a ceremonial way. 
​ 
So “Moon Milks” have been intriguing me for a while. I’ve learned that not all recipes are great either. Golden milk is another old favorite as well with turmeric and honey. Slowly, I’ve found my way to a recipe I love that I’m ready to share.

One can always enjoy a tea with the moon, yes. And I often do…

A“build ojas” whispered prescription is something I keep sensing again and again. Building vital essence, power, luster, strength. It’s the task internally and externally as we face life each day. 

Some prescriptions are divine.
Interpretation is personal, I know.

Let's consider these as a starting point for flow:

Go to bed early. Rest more. Sauna. Visit the ocean or wild water. Eat clean. Make your desserts with fruit. Fresh lemon in your water daily. Move your body. Soak in a tub. Sunbath nude in early morning or late day sun. Make tea daily. Get a massage. Paint a picture for Earth and gift it. Make a fire and speak prayers for the world. Massage your feet before bed. Meditate while gardening. Meditate in stillness. Play your instrument for the Wind. Or the Moon. Get up with the Sun. Go down with the sun. Eat dinner early. Eat a satisfying midday meal and skip dinner for enjoying moon milk and rest instead. Listen to a book or great music 2 hours a day. Drink Moon Milk 2x/week for 1 month.

Not all “prescription medicine” has to taste horrible, hurt, costa a lot, or feel like deprivation. Nor does it have to come from a doctor outside of you. That’s my point.

I’ve decided to drink this as a ritual brew twice a week for the next month, up to the next new moon to build ojas, honey in the heart. New moon milk stokes the fire gently as we find rest and restoration. 

Listen inward for more personal prescriptions as our needs vary and the moon will inspire you with more.

So this recipe is quite easy to make too - in the morning put up your almonds to soak. When ready to make, peel the almonds as your milk warms with spices on the stove. Then add all to blender. That’s it. ✔️

Mid-day or evening dosing is the suggested time for taking this.

It’s silky smooth, warm, and so delicately spiced that you want to just linger between the sips… build luster… ya know, all the things.

​INGREDIENTS:

• 10 raw almonds - soaked and peeled.
• 1 medjool date
• 1 cup pure water - split
• 1 cup milk (organic or coconut milk is good too and I use 1 can full fat coconut milk with 1 can full of water for the liquid component)
• 1 TB organic rose petals (optional – cooling, secretion thinning, rejuvenates)
• 1 tsp ghee (optional - rejuvenates)
• 1/4 tsp saffron (increases digestion & rejuvenates) - saffron is preferred but pricey so if you choose to substitute turmeric powder for this then only use 1/8 tsp. to keep things delicately bold.
• 1/8 tsp ground cardamom (increases digestion)
• Pinches of clove, cinnamon, and turmeric powder (improve immunity and digestion)
• Pinch of fresh cracked black pepper (thins secretions, supports immunity)
• 1 tsp of honey, maple syrup or agave (optional - rejuvenating, immune supportive, (honey is traditional and increases lactose digestion if using cow milk)

DIRECTIONS:

1. Soak almonds in 1/2 cup water for 4 hours to overnight. Drain off the water and slip the almonds out of their skins.
2. Bring 1 cup milk of choice and 1/2 cup water to barely a boil on the stove.
3. Add rose petals, saffron, cardamom, clove, and black pepper, let simmer for 5 minutes. Cover, remove from heat.
4. Allow milk mixture to cool covered for 10-15 minutes for more infusing of the spices.
5. Pour mixture in to the blender with date, peeled almonds, and add ghee and honey. Blend until smooth.
6. Enjoy warm in a favorite mug with a sprinkle of spice you love or few rose petals on top as you sit, moon gaze, and allow the moon to have all of you.

So delicate and delicious... enjoy.

What else builds our vitality and increases our golden ojas heart drops?

• Ample sleep—seven or eight hours is not enough for most people - the human body requires hours of wakeful meditative states and / or naps to fulfill our rest requirements.
• Following your heart’s desire, whatever lights you up.
• Volunteering, supporting a cause near and dear to you.
• Yoga, pranayama, and meditation
• Whole, fresh, organic foods, preferably home-cooked.
• Know your farmers and bee keepers.
• Spending time in nature; gardening, hiking; swimming.
• Hugs with pets, friends, family.
• A good book, read or listen - both do the same internally.
• Laughter.
• Love, Love, Love
• And my favorite ghee company - Goddess Ghee
• I Release Control - song by Alexa Sunshine Rose

​xo-Jen ​

Decades ago I tried celery soda in a great Jewish deli in NYC. WOW! I had never heard of or tasted it before then, and with my grandfather being a soda maker I thought, damn, why didn't he make this? The roots of celery soda have stood the test of time and reach far back to when we had healthy tonic syrup options of aromatic herbs and fruits added to water, and bubbly waters as they became a thing too. David Sax, author of The Tastemakers, a book on food trends, says, “All these sodas started out as the functional medicines of their day. They were sweetened to make them more palatable."

Sax pointed out another connection between celery and the soda business: it pays with the Jewish folks who worked in the industry. During the 19th century, the majority of New York's Jewish immigrants came from Eastern Europe, and many of them found work in the soda business. "They were involved in the sugar industry in Poland and the Ukraine. Largely, beet sugar," Sax explained. Working with soda was a natural extension, and celery was a flavor they knew well from the old country. Dr. Brown’s Cel-Ray soda start in 1868 in NYC and there are stories of “Dr. Brown” making many health promoting, plant based tonics. The NYC deli scene is where it all took off but the tonics with celery as a functional medicine are far older.

I created this one, FINALLY! And jazzed it up a little with agave, lovage, and ginger root, no cane sugar, but you can certainly use a good quality cane sugar, or any sweetener you decide you prefer. Stick to the 1:1 equal parts ratio of water to sweetener and make the aromatics strong so a little goes a long way to get flavor without it being too sweet in your final drink. 

WHO IS LOVAGE?
Lovage (Levisticum officinale) is a perennial herb with leaves that resemble those of celery and flat leaf parsley - sort of. The stems are round, hollow (make great straws) and have less ribbing than celery. This tall herb can reach up to 6-7 feet (2+ meters) in height when flowering and has many culinary applications. The flowers, leaves, roots, seeds, and stalks are used for food and medicine. It’s super easy to grow in an edible or medicinal garden (or like me, maybe you have them all mingled!), and it loves sunny to partial shade positions with more moist to well-drained soil conditions. It can handle more moisture, or “wet feet” as we plant folks say you will find along stream beds if it goes wild, somewhat like where you would find Angelica. 

Lovage is a member of the Apiaceae, or Umbellifer family. It's sometimes called smellage or maggi plant. I'm not sure why but still searching for this. In Italy it’s called sedano di monte, or mountain celery. It’s native to western Asia, parts of Northern Africa, and the Mediterranean region.

Lovage is also a botanical found in gin and has a long journey through the “spirit world” physically as an enhancing alcoholic aromatic flavoring, and as a metaphoric spirit traveler as well. I was quite the gin-lovin' drinker long ago but that Jen has taken a back seat these days. She’s “not allowed to drive" anymore in this life, or off the cliff we go. She remains part of my GPS system these days. 

Let's take a look at the plant ingredients I chose for this recipe. 

LOVAGE: Medicinal Parts: ALL of it! Seed, root, flower, leaf, and stalk. 

See pic with the Lovage on the left next to the cucumber, celery on the right for a little stalk comparison.

Lovage is probably best known as a digestive aid, relieving flatulence and other stomach discomfort, and eases pain and inflammation in joints and acute injuries. Lovage was commonly used to strengthen the heart and as a respiratory aid. It was also a useful, potent diuretic for easing fluid retention, to treat kidney stones, and as a blood purifier by supporting our blood filtering organs. 
This aromatic herb tastes like a combination of strong celery and parsley but is definitely more concentrated in delivery by weight. 

​NOW WANDER THROUGH SOME TRADITIONAL MAGICAL PROPERTIES OF LOVAGE:

- Make a Tea of Lovage leaves, seeds, or root and drink just before bedtime for stimulating and supporting deep dreamwork.
-I drink a tea (or healthy herbal soda) to make the mind alert before business meetings, consulting, or school work.  
- Carry it in a sachet, medicine bundle, or charm to attract love, dates, or well matched partner(s). The roots and seeds of lovage are said to be used for erotic love alchemy.
- Place the grated fresh root or root powder in a mesh bag and hold under hot tap water when running a bath for cleansing, skin nourishing beauty. I would consider floating leaves and flowers in a bath too.
-Add 2 rose buds or a small handful rose petals to the bath with it to enhance the love partner drawing properties. Mixes well with Damiana or Meadowsweet too for cleansing and love attraction.
- Aids lovers through warring to mediation and reconciliation. Traditionally it was considered to be a last-ditch effort before a divorce. So I would drink tea or healthy soda during talks!
- When doing divination about relationship problems, a stalk of lovage can be brushed over the area of the reading before laying stones or cards, or powdered dried lovage sprinkled on the area. 
- Home protection is strong if planted near the entryway of your home. (Check! Two are here right out front and it was done before I learned this one!)
Given the plants medical and magical powers, it's no wonder Lovage was an extremely important herb during the Middle Ages, a garden without this plant was very rare indeed. I'd love to see this come around again. 
​
Plant LOVAGE!

Most of us know this love for food but it's a phenomenal medicine too. Great for fever management, anti-inflammatory, a diuretic, kidney and adrenal support, along with digestive, respiratory, immune and cardiac toning properties. 

When you grow your own celery you learn a thing or two about how pungent and bitter it can get. Commercially grown celery is stalk buried to ease the green coming forward to deliver the true medicine, which is quite pungent and bitter. Grow some and learn. If it's too strong, then a little goes a long way. I love it in turkey meatballs made East Indian style, and with tuna. You can blanch it for 30 seconds in boiling water to ease the pungency if you want too. 

A RARE CELERY STORY: I once had a 97 year woman who was in the hospital with severe hypertension over 200/100 BP. She refused all medicines! She demanded her celery again and again. Most laughed, but I knew the truth too. It would stimulate her kidneys to make her urinate frequently to release the excess water in her system (edema) and this will drop a blood pressure significantly in some conditions. This eases breathing if fluid backs into the lungs which it was for her (congestive heart failure). I spoke to about what she and I both knew and she was thrilled. I sent a volunteer, skeptical-but-curious coworker to the store to get a bunch of celery with lots of really dark leaves. She was so happy! She munched all through the night, with naps of course as 97 year old's do. Diuresis kicked in well and she urinated enough to drop her pressure down so much that she went home in the morning in a safe range. 

​LOVE her still. She is one of my heroes. 

​AND FINALLY... GINGER AS MEDICINE: A favorite for immune, digestive, heart tonic, and blood thinning, circulatory support.

OK, Now the recipe! Tweak it. Make it yours and please give credit where credit is due for the inspirations that come to you. 

INGREDIENTS

• 1 cup water
• 1 cup agave, rice, organic sugar, or maple syrup
• 1/2 cup of lovage leaves and chopped stalks*
• 1/2 cup celery leaves*
  
• 1-2 tablespoons of slightly ground celery seed
• 1 inch ginger root peeled and grated or sliced paper thin

Serving Items:

• Soda water & fresh lime slices for serving

EQUIPMENT
mortar and pestle, small saucepan, fine strainer, funnel, glass bottle, labels

METHOD
1. In a small saucepan, bring the water and agave to barely a simmer, stirring until the mixture is clear.
2. Add the chopped lovage leaves and stalks plus the celery leaves and slightly ground celery seeds (in the mortar and pestle), and grated fresh ginger root.  Give it a gentle stir.
3. Cover with a pot lid and keep at just below a simmer for 30 min. 
4. Remove from the heat and lay a clean kitchen towel over it to keep the aromatics infusing in the syrup versus filling your home (which is lovely too but…. we want them in the syrup).
5. Leave to infuse for 4 hours or overnight if you prefer a stronger flavor. I will rewarm before straining usually. 
6. Using a fine strainer and a funnel, strain the syrup and funnel into a glass bottle. Label and date. It will keep in the fridge for 4-6 weeks.

TO SERVE: Warm or cold, over ice with lime and celery stalks or a lovage straw is great. 1-2 TB per 8oz. water. Stir and enjoy! 

NO LOVAGE at your fingertips at the moment? Easy. Delete it and add another 1 TB of Celery Seed. It will be equally delicious. 

* NOTE: Due to homegrown lovage and celery having far more intense flavor than most store bought ones, a little goes a long way so you may wish to vary the amount used to make the syrup. Make it strong! We dilute these with soda water or warm water for drinking so we want the flavor to travel through the diluting process.
​
Enjoy! SOOO Good. Much Love, Jen 

My grandfather, we called him Papa, and his two brothers made soda for a living for over 50 years near in Newburgh, New York along the Hudson River. Papa had a “little old Italian man", known for his extraordinary dowsing skills with a Witch Hazel branch, come and find where to put the well. They tapped into and old huge aquifer and never had to buy water for 50 years of business.

Now we all know soda is not a healthy thing in this day and age, but it was birthed from plant and fruit syrups mixed with water. My great grandmother would preserve by canning processes many juices from grapes and others fruits just for this refreshing and healthy drink in off season times. Carbonation was added later.

So with a grandfather in the soda business, all family homes were wove into the delivery system around the valley where we all lived. At any one time in our home, we had 40 cases of free soda from our Papa's company.

Yes, seltzer. Bubbly water.

Mixed with real fruit juices because they were so delicious and less sweet. The evolution to the far too sweet, chemical laden drinks of now is not a proud or pretty journey with what we have done as humans.

As my Papa aged, he and I spent more time in the garden and he basically kicked my grandmother out of the kitchen because he wanted to recreate the food from his Sicilian mother. My grandmother was a good baker and loved her new and less demanding role.

Papa grew up on a small 1/4 acre or less parcel of land in the city of Newburgh with 9 children, his grandparents and parents and various elderly aunts or uncles living with them too. Every square inch of land grew food for all these people. I loved walking along the tiny goat paths and under the trellised beans and tomatoes to the 2 fig trees we buried and unburied every year. They were family members to my family!

Fast forward to his time of thinking about retirement and trying to figure out things around his company. He moved to the garden and kitchen to learn new things and think more too. While in the gardens with him, he was learning new ways of allowing (or not, as he hacked at things because he wanted them to stay a certain size). I used to smile and say, "Papa they want to grow.". I was in college by then and loved hanging with him and I used to reprimand him for not teaching his children his native Italian language as we went about our business. He would share his deep concern for my future because social security was not organized well for my generation. And yes, he sure had that figured with valid concerns for future generations. 

One day back in the 1980s I said, "Hey Papa, I think you should start making flavored seltzers. The soda is too sweet and not so healthy." He waved his hand at me while we were digging to put in thousands of day lilies along the stream that my grandmother loved and muttered something in Italian that was loving but laced with a firm "no." I persisted with all the reasons why and how easy it would be and that it would "catch on Papa, I swear!"

He refused.

And look watch happened too to the seltzer world.

He also refused to bottle in plastic! He would bark, “Glass only. Plastic ruins the taste!” I was always happy about that. And look what's happened with that too.

He went on to liquidate the business and move into a very comfortable retirement in his 50s, which is somewhat rare nowadays as we have morphed into working for money well into the 70s for many. We have to be rebels in a faltering system to figure it out these days. Thankfully he and my grandmother both lived long and well into their 90s.

I miss him. The last time I saw him he held my youngest son Cyrus the day after he was born and we cried and laughed together on and off for hours holding him as we remembered many things and grieved the death of my grandmother 2 years prior. He was getting ready to go and did shortly after this.

Thank you for sharing this time with these memories for me. I decided to share a healthy soda recipe with you! One of many I've conjured in memory of my Papa.

I mix these syrups and shrubs with seltzer and say, "Here's to what you didn't have time for Papa because you did so much for us all."

I like to make small batches for the weekend treats these days and to change things up sometimes. Always remember that you can keep it so very simple with good fruit juices and seltzer. By favorite is organic grape juice, seltzer, a slice of lime and a splash of apple cider vineger, grapefruit juice or 2 squirts of a good bitters. So good!

INGREDIENTS Yield: just shy of 1 quart

• 8 -12 oz. blackberries (any berry works here so go ahead and use what you have)
• 1/2 cup water
• 1 grapefruit zested + squeezed juice (add juice at the end) – lemons, limes and oranges all work here too.
• 10 sprig fresh Thyme sprig – or 1 TB dried (mints, rosemary, sage, and all basils are another substitute here too)
• 2-3 thin slices, or more, of fresh ginger (optional but delicious too)
• 1 ½ cup raw honey, sugar, or agave
• 1 ½ cup apple cider vinegar

​

INSTRUCTIONS:

1. In a medium saucepan bring water, berries and grapefruit zest to just below a simmer where steam is rising.
2. Mash with a potato masher, back of a smooth, or muddler to release the blackberry juice.
3. Add sweetener of choice and vinegar and warm just until dissolved stirring constantly.
4. Add Thyme, stir, turn off the heat and put a lid on. Wait until warm to touch to room temp.
5. Add fresh Grapefruit juice, stir well and strain through a fine sieve.
6. Taste to adjust the sweet tangy flavor with more vinegar or sweetener.
7. Bottle in clean jars. Label with the date. Stores well in the refrigerator up to 2-3 months. (It will never last!)

NOTES:

• Enjoy 1-2 tablespoons mixed with seltzer for a refreshing healthy soda treat or warm water for instant tea.
• Straight off the spoon works too with early onset of feeling any viral or bacterial invasions or with sinus and lung congestion.
• Consider taking 1-2 teaspoons every 3-4 hours wand adding other boosting tinctures to drive the healing deeper.
• Boiling is is too hot for this preparation and kills many of the beneficial properties in the vinegar and honey so stay close to monitor while warming.
• Use organic ingredients as much as possible.
• Shrubs are an old preparation of juicy fruits, aromatic medicinal herbs, a sweetener and vinegar. This concentration gives some shelf life. Always refrigerate.
• Freezing summer fruits gives winter options that remind us of the summer time when it’s cold and they make lovely warm drinks for that time. PLUS the added vinegar supports resisting bugs that bite.

​
Enjoy. Much Love, Jen 

Ah yes, the bread topic again.

We cycle in and out of wheat eating here. Our bread culture genetics are hard to resist. Our peace was made with supporting ecologically conscious farmers and sourcing the VERY BEST WHEAT we can get when the ancestors come call for bread making to commence. 
​
This older article linked below from Mother Earth News is amazing for making sourdough with a few steps removed so it’s super easy to have fresh bread any day of the week - even if you decided at 4pm for a 5pm or so dinner can happen.

This recipe requires NO CONSTANT TENDING of the mother sourdough. 

I know. I know. It seems like a hack that cannot be, but trust me, it works. 

Once your dough is slowly made, it ferments as a dough (versus a mother inoculant) for 2-5 hours on my counter without touching it. Then we use the folding technique (versus kneading) daily which takes literally 2 minutes or less, and it lives in your refrigerator gently covered for up to 2 weeks. It continues to ferment and change flavor over time as a dough ready each day for you to pinch off a grapefruit sized piece and make into flat bread, pizza, rolls, cinnamon buns, or a simple loaf of fresh warm bread to compliment any meal.

We make 1-2 loaves a week during times we are eating wheat and I mix organic bread flour with fresh ground organic Kamut wheat we grind from whole Kamut wheat berries (mixed at a 70:30 ratio for the two flours).

While I’ve been making bread since I was a little girl whose eyes where table top height or perched on a chair watching, practicing, and learning from my Sicilian Great Grand-Nonna Costa and mother kneading away, these super hydration bread techniques are new for me so I’m still getting my legs under me with it but LOVE the bread made from a home oven.
​
Here's the original article that has inspired me for years to give credit where credit definitely due. I have not swayed from it at all as I usually do with many recipes because it is just a solid recipe that is successful every time. ​I'm so grateful!
​

I will repeat the steps I follow here so all is in one place to help you gather the confidence that you CAN do this even if your are brand new or a seasoned home bread maker wanting to learn a different technique.
​

INGREDIENTS:
​

• 3 cups lukewarm water - skin test. it should be tolerated by your skin and not burn it.
• 1-1/2 Tbsp granulated yeast (1-1/2 packets)
• 1-1/2 Tbsp coarse kosher or sea salt
• 6-1/2 cups unsifted, unbleached, ORGANIC bread flour*

*NOTE: we sometimes mix 70% organic bread flour with 30% organic fresh ground or purchased ground Kamut flour. The Kamut flour gives a gentle nutty flavor, reduces the the final gluten amount, and boosts the protein content. But it absolutely requires this high hydration and fermented process to get the rise and the crumb we love.

Yes, you can double this recipe if you're having a large group coming through. I've not gone more than that with this recipe but do experiment. 

DIRECTIONS:

1. Mixing and Storing the Dough - Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up with your measuring cup, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon (I oil mine lightly), a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.

4. Cover loosely. Do NOT use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately 2-5 hours, depending on temperature. Longer rising times, up to 5 hours are my preference for developing flavor and will not harm the result.

5. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. I do recommend refrigerating the dough at least 1-2 hours before shaping a loaf. We get to relax here on all the directions. You don’t need to monitor doubling or tripling of volume as in traditional recipes.

6. At this point your dough lives in your frig as it continues to ferment and you keep it loosely covered so if is expands a lot it will not explode in there. I place a piece of painters tape on it with the date I started it so I can pay attention to the 2 week time stamp of using it up. 

7. Every day or two you use cold watered or olive oiled hands and with two fingers lift and fold the dough over on itself several times from several directions by spinning your bowl. Then put it back to rest in the frig with it's loose lid.  

1. Place a pinched off ball of dough (the size of a grapefruit is about 1lb of dough) onto a floured surface. Let it rest with a floured dish towel over it for about 40 minutes to come up in temp a little but no so much that it's too sticky. Depending on the dough’s age, you may see little rise during this period. It's fine. More rising will occur during baking.

2. Prepare your cookie sheet or pizza pan with a light dusting of cornmeal while your dough rests. You can also see the "Dutch Oven Baking Technique" described below if you have one. 
 
4. There are 2 ways to work your dough just before baking: (1) With lightly floured hands approach your dough with cupped hands around the base so your hands are in contact with your barely floured countertop and pull the loaf diagonal to you focusing your hands at the bottom of the loaf so it slides and rolls the dough into a round loaf shape.

(2) Another way is to flatten dough out to a rectangle with floured finger tips pulling the sides and pressing into the top gently. Then fold in thirds then roll up at one end and pull across the counter to form the shape you want. Work very little and use just enough flour to prevent sticking but allows it to still grab the counter.

5. Let rest 20m while you preheat the oven to 450 degrees F. 

6. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a 1/4-inch-deep cross, scallop or tick-tack-toe pattern into the top. This helps the bread expand during baking by releasing the surface tension before the baking heat causes a rapid rise.

7. Some suggest placing an empty broiler tray for holding 1 cup of boiled water on another shelf underneath in the oven. Some use mister spray bottles of water and spray the loaf and oven as it goes in. Or again, take a look at the dutch oven method below. You decide. They all work well. This develops the crispy crusty we all love. 

8. Bake for about 30-35 minutes, or until the crust is browned and firm to the touch. I was taught to give a decent hard tap with your finger which reveals a hollow sound, "the bread sings its doneness" said my granny. That's a skill developed through feel and hearing that really works too. Thankfully with wet doughs like this, there’s little risk of drying out the interior, despite the dark crust.

9. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely - but this is very hard for my family so we wait 20m and dive in with fresh good butter waiting. Cool on a wire rack completely for best flavor, texture and the ability to slice well. The perfect crust may initially soften, but will firm up again when cooled.

Refrigerate your remaining fermenting dough in your lightly lidded (not airtight) container and use it over the next two weeks, giving it a few gentle finger folds every day or two when not used.

​You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions if your 2 weeks mark is coming and you will not use it up in time. Freeze in an airtight containers and defrosted overnight in the refrigerator prior to baking day.

It's an easy process once learned. My best advise is work with a cooler dough. That is where I have made mistakes by letting it get too warm and hence so very sticky. Pop back in the frig for 20 minutes is all that is needed.

Good luck and I'm here if you have questions. Much LOVE & BREAD, Jen

​I LOVE the Dutch Oven Cook Method for great crust in a home oven which is not described in these links above. It is optional and a simple cookie sheet or pizza pan will always do. This delivers a consistently great crust so I share.

• Heat oven to 450 degrees F, with Dutch oven in it.
• Have your dough's final resting place be on a piece of parchment paper that becomes the hammock for moving it. 
• Remove the Dutch oven once oven reaches temperature and close oven to keep heat in. BE CAREFUL! This pan is so very hot. Remove lid and gently drop the loaf using the parchment paper like a hammock into the Dutch oven using the paper to lift it in.
• If you want a focaccia-like bread then skip the slash step above and press the loaf out to the edges with your olive-oil dipped fingers to flatten a bit.
• Splash a little water in there on and around the load with your fingers like you're blessing your loaf with holy floral water (yes, bless it) and put the lid on. Place back in oven and bake 20m at 450 degrees F. Some people slide a few ice cubes under the parchment. You decided.
• Remove lid, lower oven temp to 400 degrees F and bake another 20-25m or until it sounds hollow when tapped with your fingertips.
• Cool at least 15m to warm to the touch before cutting.

​Adding aromatics is easy. I change the aromatics up with each loaf based on wat we want and have available.

What is an aromatic? These are plants that smell and release oils when we work with them or touch them. Your spice cabinet is filled with aromatics. But there are more. If you stock a spice cabinet well for traditional Indian and Mexican cooking then you are all set with aromatics!  

I suggest 2 TB of minced fresh herbs/aromatics sprinkled on the flattened out dough, or 1 TB dried and rubbed between your hands to break them open and release oils. Seeds can be hand ground in a mortar and pestle briefly before sprinkling over your dough. 

So once you flatten out your ball of dough a bit and add aromatics (optional) to enhance and direct the flavor, you fold over by thirds and roll it up from the short end and tuck in the bottom with floured hands to make a boule (round shape).

This sits on parchment paper on your counter for about 30m to rise (aka "proof") a bit more while you get your oven HOT with a Dutch oven pot inside (see below). Next flour the top of your loaf lightly and slash it gently with a good sharp knife which helps to release steam as it cooks which allows for the bread to spring up as it cooks.

Sometimes I use no aromatics because plain yummy bread just works!
​
Note: Rue is used in savory baking and slow cooked meat stews in North African cuisine and is delicious! It’s strong so small amounts are all that’s needed. Rue is a regular part of the kitchen spice cabinet there. The first time I made Rue Bread we all ate the entire load right out the oven as it was truly different, absolutely delicious, and so soothing to smell and eat. Fresh Rue is also added to potato pancakes for spring and fall gut clearing in many European traditions. I was taught to add 1-2 TB fresh minced Rue per patch and you eat a few potato pancakes a day for 2 weeks to get rid of non-beneficial gut free-loaders. They're delicious too served latke-style with plain yogurt or sour cream, and apple sauce.

Other Aromatic Bread Combos We LOVE:
- Rosemary is always a favorite around here! 1 TB dried or 2TB fresh.
- Thyme, Lemon zest and fresh cracked pepper
- Chopped marinated Olives and fresh Cilantro are also amazing together.
- Fresh minced or whole Basil leaves with slices of Brie tucking into the top just before the bake staggered us. 
- Dried Cranberries, Sunflower seeds, and lots of cracked black pepper (1-2 TB worth!) is amazing too. This makes the best toast with the warm, peppery, spice note. Black pepper is quite an antibiotic too so I make this one with simple chicken soups for when we're sick around here.

.Homemade Rice Sourdough - Gluten Free Bread made in the Blender Recipe - For Gluten Free experimenting, this blender method rice sourdough recipe is also amazing. The chemistry of learning how to make GF bread has really evolved among us humans in the last few years. What used to taste like "yum... aged tree bark on forest floor" per my husband, is now quite hard to discern from wheat breads. Laughing - he does not candy his opinions and it's quite funny at times. 

I’ve been playing with many recipes and this one worked for me the best. For working aromatics in, I add them during the pour into the baking pan and swirl them through with a chopstick gently. Then let it rise and bake.
​
It is a very wet dough and so a proper loaf pan is important to invest in for that shape that is great for sliced bread.

AND YET ANOTHER GF BREAD ARTICLE LINK: Simple Gluten Free Bread by Christine Stoner (creator and author of this sourdough process outlined here.)

Send questions! Let’s break bread together and support the farmers that bring us old strains of wheat that are kinder to the land plus our bodies.

Much love💚Jen

For every pot of bone, vegetable, or mushroom broth, I often add 2-3 tablespoons of this blend to enhance the immune support. This was inspired by being a mom of three sons and making so much broth to keep five of us well fed immunity-wise. I've made this for years and sold many, many bags to customers and clients in deep need of simple, bone-deep healing medicine.

Now I share the recipe and have returned to just making my own for family and friends.
A jar of this makes the very best gift for the holidays as we need extra support to finish out each winter season strong. 

This is one to know and have in your home apothecary. Adjust ingredients as you are called to. Make it your recipe, and by all means, share it with your people! I find I usually only have to make one batch a year. Store in a glass jar ready for use.

Jen's Deep Immune Broth Dried Herb Blend

INGREDIENTS:

• 4 parts Astragalus root, dried
• 3 parts Burdock root, dried
• 3 parts Ginger root, dried
• 2 parts Siberian ginseng root, dried
• 1 part Angelica root, dried - Dong Quai works well too.
• 2 parts Shiitake mushroom, dried (you can slice and dry fresh ones or purchase dried.)
• 2 parts Turkey Tails mushroom, dried (cut to slices with scissors if dried whole.)
• 2 parts Reishi mushroom, dried (shave dried whole reishi with a wood rasp.)
• 1/2 part Garlic, granulated dried
• 1/2 part Thyme, dried
• 1/2 part Rosemary, dried
• 3 Star Anise
• 1 teaspoon whole Cloves
• 1 teaspoon fennel seeds

INSTRUCTIONS:
- Grind (in a dedicated coffee grinder or mortar and pestle) the hard aromatics of star anise, clove, and fennel seeds to small pieces like coffee grinds. These aromatics are optional but add immune and gut support, and great flavor. 
- Add to bowl with all other ingredients and mix gently to keep the dust down. Fill jars with tight fitting lids. Label with ingredients and instructions, and the date. Store in a cabinet or dark pantry.


TO BREW:
Add 2 tablespoons to a pot of stock you're making and simmer as usual.

Simply simmer 2-3 TB plus some salt and pepper and tablespoon of ghee, coconut oil or butter (we need the fat and it tastes good too!) - add all of this to 8 cups of water for a slow covered simmer of 30m. Let sit another 30-60m to infuse and cool a bit. Strain, adjust the seasoning of salt/pepper, or more water if too strong tasting. Sip and enjoy! 

TO DOSE AS MEDICINE:
Drink 3-4 mugs. 1 every few hours while awake. Or have 2 bowls of soup using this as your base for when you feel sickness coming on, lingering or resisting leaving your body. 
​
Here's my original article with my recipe for Deep Immune Broth that inspired the making of this dried herb one. We all need a few tricks in the kitchen. One is having many ways to get to a big pot of healing broth to sip.

​Enjoy my friend. Much Love, Jen 

Self-observation and self-reflection are definitely forms of self care that I'm finding absolutely require we keep our humor about us. For one, it's not as painful as the self-judgments we toss around so easily. I often laugh more these days as I catch myself in any form of sabotage mode. Then I adopt a third person conversation which delivers quite the therapeutic effects of kind self-talk, even if stern, that has that element of humor. "Oh, look what you're doing now, Jen!", is my chat with a curious and inquisitive laugh. With Valentine's Day here and all the social media and commercialization that surfaces, it's easy to get lost or lulled to sleep in the lousy chocolate, mass produced over priced roses that die in days, moving blood diamonds around more, and yeah, some seriously bad cards with ridiculous prices. I walked away years ago from this. Sorry but it's true. Now visiting flowers and trees wherever they're alive, visiting sacred waters of the Earth and other landscapes that heal us, making handmade gifts, and sourcing cacao from kind stewards of the land, plus other ways that really feel true, well that's another story all together (smile).

The truth is this time of year is triggering for many. Many struggle this month around the heart. What's heavy in the heart for you? Are tears trying to move in that self-cleansing way? Is there a struggle to find the space or language to actually feel into it all and therapeutically convey in some creative way what is happening on the inside? Addictions of all sorts are included in a mass of coping skills we've masterfully honed over the years as avoidance tactics and they rear their head often this time of year in place of embracing dropping deeper into the heart to do some dusting and cleaning. Growth hurts. But the truth is holding on takes far more energy than letting go of heart pain. 

As spring walks closer and stirs our subtler bodies, I know for me I feel this as either as a scattered way or a sluggish can't get focused way. Obsessive behaviors, irritation, anxiety, and poor timing crop up among my people too. Complaining and whining are at an all time high. So how do you clock this unique way in yourself and own that there's some simple good medicine for this? The number one medicine for this for me is to get outside, anyway, no matter what the weather is doing to re-calibrate with the natural forces. Bundling up for us cold weather dwellers means pulling out the hardy weather garb, again, but let's face it, 40 degrees feels like spring after this much winter and most of us don a thick sweater instead!

"Go to the Water" is the mantra of my ancestors and I seek this inside and out with hikes to natural water places and also through more spiritual bathing in the tub, and sauna. I also sit with my drum and rattle more, journey and make sounds that carry what I cannot find words for. And I paint for visual release and inquiry. Of late I've turn to our food choices too for my body is giving subtle clues to lighten it up. Salads, raw foods, and fruit look more appealing now. Here's another way that I like to re-calibrate on the inside. Jay and I are starting a Kitchari Cleanse this week, Cyrus is not so game for this yet but he's watching as we prepare for a short 3-4 day one to start. We'll go longer if we want to at the end. 

This simple, soupy Ayurvedic cleansing dish is made primarily of rice, split mung beans, seasonal veggies and spices. Sometimes I have to start at the physical and walk step by step. This satisfies that in me. It changed my whole outlook on cleansing and transformed my relationship with food and my body. Instead of feeling deprived, it made me feel nourished. Instead of frazzled and delirious with a headache or nausea, I felt grounded, safe, and secure. Coming off it I feel clear and connected. The idea is to stimulate your natural cleansing processes in a slow, sub-radar like cleanse that doesn't stimulate chelation toxicity (releasing too much too fast for our elimination systems). This is hard for the body and a stress that is not good for us. Seasoned fasting lovers know that this is a muscle that must be exercised slowly or one pays dearly. 

The beauty of this dish and cleanse is that you can eat. You can eat Kitchari for a single meal to give your digestion a break or do a full cleanse of 3-7 days where you really begin to release stored toxins and accumulation for safe release from the body. It’s a great introductory or seasonal cleanse because you still get to eat something throughout the day but at the same time it's the most effective tool I've found for healing and soothing the digestive system, increasing digestive fire, reducing bloating, clearing the mind, healing attachments to food, sleeping deeper, and kick starting the body’s natural ability to heal itself. While weight lose is not the goal, that just might happen too.

I follow this cleansing diet for days before the plant diet initiations I go to with my teacher where we sustain ourselves on a few ounces of a single plant elixir every four hours for three days and vision quest with one plant. Eating kitchari from one pot prepared each morning reduces our focus and energy demands on food. Think about how much time we spend on food alone from making the money to getting it or growing it, to planning meals, preparing, eating, and cleaning up. It's all good and communal supporting, yes, but a break to focus elsewhere is also so good for us. This eliminates much and frees up so much time. This is also a great diet for a day or two upon returning from questing or fasting of any kind to support integration and landing back in well.  

Determine the number of days you will cleanse for with 3-7 days being a good place to start. You can always go longer if you feel you want to. Trust yourself on this. 

• Begin to eliminate common foods that cause imbalances for you a few days before the cleanse such as alcohol, caffeine, refined sugar, meat, processed foods, and foods you know affect your unique physiology. 
• Make kitchari daily (if possible) and eat it for breakfast, lunch and dinner. Seek organic ingredients and stock up. 
• Drink warm water and warm herbal teas of nettles, red clover flower, oatstraw, milky oats, chamomile (deeply calming and clearing), or peppermint (gives a 'pep').
• Get plenty of rest and take time for self care (warm oil massage at the start or end of the day, warm baths, steams, saunas, yoga, meditation)
• In the mornings drink a cup of warm water with lemon followed by another glass of warm water to flush the system
• If you need to eat something other than kitchari try some fresh, seasonal fruit in the morning, handfuls of nuts and seeds, or cooked grains with ghee and a sprinkle of sea or rock salt
• Set an intention. Remind yourself of why you're doing this re-calibration cleanse and dig in for your higher purpose for this. For me, I like to set an intention to heal and connect to my deepest self. Often I observe myself swaying away from self and this whole practice reels me back in. Setting an intention brings the practice from the ordinary to the sacred.
• Clear out your calendar as much as you can and involve willing family  or friends either to share with you or at least inform them of what you're doing. Let this be a time for total self-love, reflection, and connection. Having someone to share this time adds a depth to the process but is not a prerequisite by any means. It's amazing how much time and energy we have when we don’t need to think about food and preparing it! Use that time to connect to spirit, your Divine, and the deepest part of you.

​

I love adding the ghee and salt later in the process because it makes the flavor jump up more for me. I do this with simple tomato sauce too by infusing olive oil with garlic, basil, salt and pepper, and pinch of rosemary and stir in just before serving. It's amazing how these late additions retain and pull forth the essential oils in the dish. 

This makes about 4-6 servings. Double it if there's more people in your home joining you or to eat throughout the week, though I do recommend making it daily if that's a possibility for you. To accommodate my work schedule I I make enough for 2 days at a time. 

INGREDIENTS

• 1/4 cup split mung beans - these can be found at most natural food stores or online. You can use whole mung beans but I soak them over night, or at least for a few hours, in cool water with a little whey or buttermilk if you have. Discard that water in the morning and proceed.  
• 1/2 cup organic basmati rice
• 1 3x2 inch strip of kombu (kelp), cut into small pieces
• 6-8 cups of filtered water
• 3-4 cups fresh, organic and seasonal veggies - use at least one green veggie and one orange or root vegetable such as carrot, sweet potato or squash
• 1 teaspoon fennel seed ground 
• 1 teaspoon coriander seed ground
• 1 teaspoon cumin seed ground
• 1/8 - 1/4  teaspoon asafoetida powder
• 1/2  - 1 teaspoon turmeric powder
• 1 tablespoon chopped fresh ginger root
• 1/4 - 1/2 cup shredded coconut
• 1 cup loosely packed chopped, fresh organic cilantro and reserve some for serving
• 2-3 tablespoons ghee, coconut oil, or sesame oil
• 1 teaspoon rock salt and more to taste if needed at serving time
• fresh lime wedges for serving

INSTRUCTIONS

1. Rinse the rice and split mung beans in the 2:1 ratio of rice to beans and then put them in a pot with the kombu and water enough to cover by at least an inch or 2.
2. Boil until soft 20-30 minutes roughly with the lid ajar. Chop veggies and cilantro and grind spices in a mortar and pestle or coffee grinder dedicated to herbs (if using whole spices) as the rice and beans cook.
3. Add the veggies (keep kale or quick-cooking veggies like zucchini out for now), add 2 more cups of water and cover. Cook 3-5 minutes or so until the water boils veggies are starting to soften. Add more water and adjust temperature as needed.
4. Once veggies start to soften, add the diced ginger, coconut and spices of cumin, coriander, fennel, asafoetida and turmeric. Sometimes I add a sprinkle of black pepper in the Winter.
5. Add the kale, spinach or other quick-cooking veggies and the fresh cilantro. Stir adding more water if needed.
6. Then I turn off the heat and add the ghee, coconut oil or sesame oil, and the rock salt.
7. Serve with fresh cilantro and coconut garnish and a thick wedge of fresh lime. 

Enjoy! Thank you for coming in for a read and may your day be blessed and your re-calibration plans be underway as Spring approaches.
Much Love, Jen

Are you ready to gently infuse your heathcare with simple green plants for healing? It truly is easier than many think because we hold this knowing through our ancestral lines. Beginning anyway is a beautiful way. xo-Jen

 Ritual water treatments and limpias have unbroken links to ancestral health care practices in many places in the world today. Near lost here in the states with a fascination for ultra-pasteurized ways, thankfully there is a resurrection and a carrying forth in practice among us as we remember and put it all into practice again. We'll begin with the bath.

​With this practice of the ritual bath, we are creating beauty and restoration space for gathering up our soul and spirit pieces that can hide from a hard day or experience. These parts of us know these practices as safe and healing and respond quickly to the healing forces we enlist on behalf of supporting wholeness. Spiritual bathing and the ritual bath are meant to cleanse and protect us spiritually as well as within the other subtle and more physical levels. To create the desired effects, there are a few things to consider. When taking a spiritual, ritual bath, you don’t use soaps, shampoos, or do any leg shaving and such. Once the bath is prepared, you are entering a sacred healing experience and space so you’ll want to really think about separating your regular bathing with your spiritual bathing.

When we immerse ourselves in a spiritual, ritual bath, we engage an initiation process to open ourselves up to spirit, or that which we refer to as our Divine.

Ritual bathing implies that water and prayer wash away any spiritual grime — cleansing, clearing, and purifying our body and energetic field. It suggests that we are willing to listen to our higher self and begin to trust something outside of our rational mind and allow the wise inner knowing to emerge. There's an affirmation within the act of planning and preparing that speaks of our openness to ask the universe to assist and transform what we believe needs to be shifted within.
​
Although spiritual baths can sometimes help alleviate certain physical ailments, especially skin conditions and muscle soreness, they are meant for spiritual healing through release and restore processes. This ultimately affects our physical healing.

If you have open wounds or have just had surgery, do not immerse the wounded area in the water for several days and if you choose to anyway, which is fine for surface wounds, it's wise to sprinkle a few cups of strong herbal infusions and a handful of epsom salt only.

​Consider Calendula flowers, Lavender flowers, White pine, Juniper, Oak leaf and bark, Witch Hazel Bark, Rosemary, Roses, Plantain leaf, or Yarrow leaf and flower as infusion choices for skin care to encourage closing wounds. Sea salt will sting any open skin areas with no harm other than it stings. Epsom salts does not. This with speed physical healing and gather the soul and spirit back after such a traumatic event. I suggest a spiritual foot or hand bath for the in-between situations where a full immersion bath must wait or you don't have a bath tub. 

A limpia is a spiritual cleansing that is based in the philosophy and practice of many if not all traditional healing practices of indigenous intact, and lost, cultures of humanity. We all have memory within our bones given through our ancestry of each every bloodline to know these practices and feel deeply drawn to them even in some inexplicable but comforting way. 

To perform a limpia, the curandera or shamanic practitioner uses herbs, flowers, prayers and songs, and the sacred sound of drum or rattle to help purify a person's mind, body and spirit.

Traditional healers work from a place of knowing that physical illnesses or 'conditions' are 99% rooted in the spiritual body. Fresh plant material is chosen and bundled together and swept over the body gently, and sometimes with a little more than gentle shaking and tapping (to whacking pretty good if needed) on the surface of the body from head to toe and front and back of the body. The herbs are regularly smudged through the process and prayers are softly spoken through the wafting, aromatic smudge smoke. Once completed, the energies are tapped into the Earth for composting and the spent herbs which can look quite black and dingy at times, are buried in a ceremonially reverent way.

My teacher Rocio, a born and betrothed shamanic healer from Ecuador, has traveled extensively teaching the power of daily limpias as part of one’s care for their body, mind, soul, and spirit. For times when the gardens sleep, there are the aromatic pines and fresh culinary plants which carry profound support for daily limpias. Rosemary and Thyme are favorites of mine.

Daily limpias are considered part of self care in many cultures and it's common to see limpia plants available in markets in other countries who retain this honoring of spiritual healing through profound, simple and sometimes daily practices.

​Another essential element of the limpia is the smoke of copal, palo santo, white sage, or other plant you consider deeply clearing and protective for this kind of work. Copal is a dried resinous tree sap, palo santo is an aromatic wood that is burned in many different Central and South American ceremonies, and white sage grows here in the states. Do consider tiny amounts for smudge as each of these plants are experiencing threatened existence due to over harvesting. A little goes a long way. 

So it's winter. How do we enjoy a plant limpia in winter? We can. There's always a way. So you have two components here: a bundle of fresh plants, and a bowl of infused water.

The Water:
We could Sun or Moon infuse fresh aromatics or any dried plant material that calls to us and place them in a beautiful bowl set in a window for as long as feels complete. With dried herbs, these can be slowly simmered for 10 minutes and stirred with spoken prayers before placing in the sun or moon light for cooling and infusing. Crystals, flower essences, essential oils, or drops of plant tincture can be added to the water. Do a little bit of research on crystals as there are some that are best left next to the bowl of water for infusing.  Follow your intuitive knowing. My midwife gathered tiny bottles of ocean water from different places around the world. She added 1/4 of the bottle with vodka to preserve it, labeled them and had they lined up near here bathtub to as add to a ritual bath or certainly here for making your waters for a limpia. For the record, one can just do a limpia without the water as well. So you decide what's needed. 

The Limpia:
Make a fresh plant wand for the limpia. It's simple. Bundle a handful of fresh plant material together, such as fresh soft needled pines, flowers that call, and aromatics such as any fresh spices or mint trimmings that you're growing or have purchased at a store. It's pretty easy to get organic Rosemary , mints, Oregano, Thyme and more these day. I also love parsley for my Yemaya ritual to honor the Ocean.   

​Then simply work out your logistics of bringing your infused water and plant bundle with you. You can decide to have infused water as part of this or just sweep the fresh bundle through your smudge smoke or essential oil mist and work the fresh plant material over your body. Bring your fresh plant medicine bundle and bowl of infused water to:

• stand in your tub or shower.
• stand on a towel in any room you feel safe.
• do outside anyway (yes even in winter many do this!) and return to dry by the wood stove. You can just work with the smudge and fresh plant bundle without the water for this. You decide. 
• into a sauna. Lovely! 
• bring your bundle to the waters of Nature and stand in the water, dip your bundle in with you and begin. 

Remember, we are creating beauty and restoration space for gathering up our soul and spirit pieces that can hide from a hard day or experience. These parts of us know these practices as safe and healing and respond quickly to the healing forces we enlist on behalf of supporting wholeness. 

If you've not experienced such things as this that may seem strange, know this practice is ancient and the knowing and memory of administering and receiving of such medicine is within each of us. Many are comforted and take to it quite easily. The aromatic plants release their oils for immediate relief and healing as they waft directly through our sinuses to assist the nervous system that is often atrophied or ramped-up and on edge. When participants studying the medicine plants come to class with me, we do this together each morning. Should intensity arise during sharing we may all move to the Mugwort patch and do another limpia on ourselves or pair up and help each other. There are many giggles among those new to this old medicine way but all take to this quickly and feel shifted near instantly. The plants can do this for us when we arrive in their presence open and receptive. I find my Plant Limpias alone or with Sacred Bathing take my self care just a little bit deeper than a smudge sometimes because sometimes life is that intense and demands a bit more from us to stay well. 

This is an excerpt from a lesson in "Birthing an Herbalist in 13 Moons" online herbal course. I hope you found this informative and helpful and do send along questions if you need clarification. The rules are rather simple. Follow your intuitive connection with the plants, trust and enjoy. Thank you for coming into my world for a bit today. Much Love, Jen

Thank you for visiting and may your journey be safe and we meet soon. Use Coupon Code: plantjourney10 for a 10% discount off you tuition for 'Birthing an Herbalist in 13 Moons" on-line course AND  "Walking the Herbal Path The Earth Medicine Way' live course that begins each year in May. xo-Jen

The ElderMoon Apothecary is slowly and steadily growing like a little carefully tended sapling here. Thank you for supporting creative small business herbalists you love and are drawn to. We are always around, out in the light, in the country and in the city (or hospital like me!), and off the beaten path where we're most comfortable and often sitting with our beloved plants.    

Hello Beautiful One. Happy Spring Equinox to you. I delivered a turkey carcass to the wild animals last night and stood in my garden, that has two feet of snow. Thank you for the water! It's my time to whisper to the sleeping but stirring roots and seeds of plants I'm longing pretty deeply for this time of year. Our beloved wood stove, considered a family member here, is still blazing away and such a blessing. My beautiful southern friends are posting Magnolia and daffodil flowers and my whole body wants to crawl through the pic to just peer into the flowers and sit in the sun with them in receptive pose. It's coming, I know. Our bodies know this too and stir as the roots and seeds do. Tiny shimmies and shakes are happening. Can you feel it?

So what is your body saying?
Maybe all is great. Or maybe you've noticed yourself struggling with frequent colds or flus this late in the season, digestive discomfort and GI system trouble, skin outbreaks or mysterious rashes, deep fatigue that comes over you rapidly, cobra dancing with feeling depressed, anxious, or angry with mood swings, sleep trouble, or maybe menstrual irregularity for us women? Our bodies begin the spring cleaning now on the metabolic level and we can join in and help with a few simple remedies from your new or expanding home apothecary. Here's a few herbal and food-as-medicine ideas to support the full swing of Spring. 

While we need the roots to prepare for winter, we also lean on them for leaving winter and preparing for spring. The following formula is an old favorite of mine but working with any one of these root medicines will do. The body needs a medicine that can dig down deeper into not only our tissues, but also our complicated physiology and psyche, which may also be a bit complicated these days. Taking this 'Hepatic Holy Trinity' formula is a beautiful yet simple master plan for us folks learning to slow down more so we can work and play our lives in a different way. Finding a new rhythm, yes, can look like listening to the cycles of Nature. We all welcome the grounding medicine of the roots too as we release what is no longer needed and strengthen our readiness for the increased activity of the season ahead. Preparation and deep rest with supportive plants is part of the medicine. There are many activities in life that require similar care 'before and after'. Working with winter on many levels and the medicine of the North on the medicine wheel is included in this. Keep this formula in your medicine bag for support down the road.

Hepatic Holy Trinity Formula
This simple formula supports eliminations, digestion, liver and gall bladder health, renal function, and the recycling of hormones for the endocrine system to support sleep and hormonal shifts that are synchronized and smooth. I have found this to be particularly helpful with eliminating excessive systemic estrogen as well, an epidemic in our culture due to many causes that are more than 'menopause'. It's not just for women anymore.
 
INGREDIENTS:
1 part each of Dandelion root, Yellowdock Root, and Burdock root.

-Tincture fresh or died fall dug roots are perfect and these three are usually found growing near each other. Dried root is fine to tincture as well if that is all you have access to. Since a tincture takes at least 2 months to get ready, see the next option. 
- If you don't have these in house then purchase a 1 ounce tincture of each and mix them together and take until the bottle is gone. 
- Making a decoction with dried roots is easy and may be more cost effective. Purchase 2 ounces of each and mix together in a glass jar and label. Add 2-3 tablespoons to a quart of simmering water and simmer with lid ajar for 20 minutes. Cool a bit and enjoy. Continue for a few weeks until the herbs are gone. Store the decoction in the refrigerator and warm on stove each day for your dosing. 
- Try making a spring tonic syrup with the dried herbs. (link below on how)

Dosages: as a tonic take two droppersful (60 drops or ¼ tsp) tincture 1-3x/day;  6-8oz. root decoction per day; 1-2 tablespoons syrup per day. I take the higher doses. Take at night a few hours after food intake. Go to bed early. 

This formula and variations of it are well known and very easy and efficient for supporting the Liver and Gall Bladder, particularly during seasonal shifts.  The recipe is basically a delicious salad dressing and has a wonderful refreshing effect upon the Liver and Gall Bladder. One can drink it periodically as a Liver/Gall Bladder tonic or taken every day for a week as part of a Liver & Gall Bladder flush prior to or after fasting or for tuning up through the seasonal changes. When I prepare for plant dieting and spiritual retreat I will enjoy this for about a week prior. Plan to drink it in the evening or when you’re settling in for the night as this is “rest and digest” food. I make sure I have an empty stomach or haven’t eaten in at least 4 hours. I absolutely love this formula and have enjoyed this for decades now. Not all medicine has to be horrible tasting.

Liver & Gall Bladder Flush

INGREDIENTS:

• 1/4 cup fresh squeezed lemon juice, organic (or apple cider vinegar will do here too if that is what you have)
• 2 tablespoon extra virgin olive oil, organic
• 1 tablespoon raw local honey or maple syrup (some omit this and add ½ cup orange juice – I prefer the honey or maple syrup)
• (1-2 cloves of raw crushed garlic; optional to boost the effects)

​INSTRUCTIONS:

1. Place all ingredients in the blender if using the garlic and blend until creamy. With no garlic it’s fine to just whisk and drink.  
2. Drink one recipe dose daily for at least 5-7 days. Make fresh before taking.
3. About 30-60 minutes after drinking this, follow with a warm cup of Ginger, Comfrey leaf,  Peppermint, Chamomile, Fenugreek, or Fennel seed tea - or any combination of these.
4. Go to bed early and lay on your right side. Each time you awake in the night – think “right side” and get back on your right side. This helps improve circulation by supporting blood return to the liver from the portal vein.
5. You may notice around day 3 that you have sandy textured stools. That’s great and both the Liver and Gall Bladder are flushing well.
6. Drink plenty of water with fresh lemon freely through your days and keep the diet clean and simple; simple soups are best.

Other supportive ideas for embracing what 'appears' to be a slow spring: 

• Take Bitters - buy some or check out how-to-make-a-homemade-bitters.html
• Create an altar honoring spring
• Consider what you are 'seeding' for the growing season? Set some goals for harvest in the fall.
• Make a Root Beer Syrup - root-beer-syrup-for-your-autumn-tune-up.html is perfect for spring prep
• Buy your seeds!
• Create art, music, pick up an instrument you've been wanting to try - our dining room table is full of paints at the moment. 
• Spring clean with good music and intention. Move things and get deep.
• Spiritual retreats: take a time out away, explore fasting or plant dieting 
• Ritual baths, more saunas, visit a hot springs area or spa
• Get out in the natural light even if for a drive or short walk because it's too cold.
• Drink or eat good bitter to bittersweet chocolate first thing in the morning on an empty stomach (yes, it's a seasonal tonic)
• Plan for a daily full-body abhyanga self massage with warm herbal infused oil as a powerful recharger and rejuvenator of mind and body. I enjoy this at night before bed and love Rosemary, Dandelion flower, St. Johnswort. Yarrow, or  Calendula infused oils.
• Then there's outrageous food ideas but I stop here... 

Now lists are just that, lists. This one does not require that we do everything, which could be quite enjoyable but yes, hard to execute. Choose one edible support idea and one pleasurable external idea if that seems easier to embark upon. You can always pick more as long as the stress factor is reduced. You get it. 

What else works for you? I love hearing about other delicious ways to support this seasonal shift we crave. We're in this together. Thank you for sharing.

May your journey be safe and beautiful. xo-Jen

Take a leap just for you. I did and I'm venturing into a new part of the music world and it's hard and sometimes I find myself shying away from my study time. Getting back on path is a regular practice for us all, right? Here's to trusting you and putting your whole self into it!

ElderMoon School of Herbs
EMS has on-going Herbal Classes, on-line and in-person, to support the expanding desire among us to know the plants intimately as part of one's healthcare system for ourselves and loved ones. Deepening our relationship with the plants is where it all starts. 'Begin anyway' is our mantra. Have a look around and email if you feel called or have questions.

Tree Donations and Prayer Bundles for Ecuador? Email me directly for my address and details at: [email protected]  

Thank you for supporting small businesses and grassroot projects world wide. Change does happen from our seemingly small efforts. It just may be the only way. xo-Jen

Walking deeper into Autumn is the calling of now. Some embrace this. Some resist. Truth is, it’s that time. What do your Autumn rituals look like that help prepare your body and spirit for the long nights and deep inner-workings of Winter? It's different for each of us. Moaning may be part it for some and this is a sort of self-soothing mantra that says, 'yeah, this is hard.' There are those bigger questions tossed on the table each year for review and a revisiting of old wounds and stories that seek easing through releasing. Here we are, walking again, to the watery west of the annual Medicine Wheel. What's coming up for negotiation deep on the inside? And what do we need to be getting okay with as this time of year teaches us about the cycles of things?

I'm feeling it: the getting okay with letting go. The getting okay with releasing. The getting okay with grieving a bit to flush the heart and soul. The getting okay with death...

We’re taught to be sun-worshipers. We're eternally encouraged to “let in the light”, “meditate", "sun-sip on the inhale" (drawing in the shards of light as we squint towards the sun), "vacation in the tropics", and "stay up" late with artificial lighting as a way to extend the daytime. So culturally we’re deeply in need of cultivating the desire to know and prepare for our journey into the dark, our time of restoration, our time of visioning and dreaming. It begins now with unloading what is no longer needed. 

There are those among us who know and honor this. To name them is tricky. Categorizing people is something I've had to un-learn. Let's just say there are those who naturally tap into their ancient-self, their indigenous soul-self, the self that awakens their endocrine system for being the compass used to navigate the cyclic nature of things versus the brains desire to force life into a linear way only. These people often know darkness and the value of being able to navigate it well. They can vary greatly in age and are of all faiths and backgrounds. They know that death is a part of a larger cycle and to honor release and death is part of how life actually continues to jump up and be.  

If your mind is set on the linear journey from birth to death, then winter can easily put you out of sorts. Do you catch yourself whining about the weather, or the microbial world that affords us chelation from our deep tissues, or the fact that it's dark at 5pm now for those of us in the Northern Hemisphere? I speak to this way of being because I too fall into the deep sighing when my body feels cold and everything seems to just take more energy. 

Accepting death is not meant to be easy.

There is sorrow to navigate. Grieving is part of this too. Culturally speaking in our ultra-pasteurized and ultra-homogenized ways, we have forgotten how to make something beautiful and delicious that supports life out of our honoring death and grief.  We are being asked to call on our deeper, wiser self for some indigenous soul resurrecting around how to honor time as a cyclic being and grief as an "enzyme of the soul that changes our sorrows to a life giving substance that changes us and supports flow and moving forward in life" (Martin Pretchtel, the Smell of Dust on Rain: Grief and Praise). This is what makes life delicious. This is what can help us change our attitude towards the darkening time of the year. Accepting death and grieving losses are also part of the ingredient list required for making that life supporting substance we all crave. And yes, working like this supports that deep sigh too, like a flower floating down a stream, it will support beauty wherever it flows.     

Remember: ritual is consciousness in action that helps to shift or change our present moment forward. It is a highly creative and personal process so add to this list and scratch what doesn't work for you. You'll find each year it might change a little. That's perfect! It's your unique dance with the Earth as it changes in rhythm with cyclic time.
 
#1 : Consider stocking up your winter apothecary or pantry: 

• ​Vitamin D: emulsified seems to work best.
• Fish Oil: in the winter switch to Cod Liver Oil. The increased Vitamin A will help your body better assimilate the Vitamin D.
• Vitamin E: such a great antioxidant that radiation doctors will not allow patients to take for it works too well in helping them resist radiation damage.
• St. John’s Wort: it blooms at Summer Solstice and supports us through Winter Solstice by helping our cells adjust to seasonal shifts. Don’t take with SSRIs but do take with its friend Lemon Balm to support the body during lower light times of the year. 
• Passion Flower: Take at night before bed, especially if St. Johnswort or Lemon Balm are not for you. This restorative medicine helps us synchronize more quickly and open to the deeper, restorative sleep states the body needs. 
• Make Herbal Vinegars:  So easy and so delicious- see link below for ideas. 
• Make Healing Broths: Learn how to make bone stocks or mushroom stocks to freeze and have ready when the microbial world comes knocking. 

#2 Make an Autumn Altar, Ancestor Altar, or Grief Altar:
An altar is a place of honoring. It's a doorway to the unseen and sacred. Clear a space on a windowsill or table or outside. Bring items from nature as well your favorite candles, beautiful bowls, crystals, stones, pictures and any objects you hold sacred. To keep my altars fresh, I visit it daily to tend and arrange new items, bring fresh flowers or food offerings, to pray and smudge or enjoy the glow of the candles for a few moments. Build an altar each day for a week to memorialize different losses in your life. Keep them small and meaningful. Give your altars an amount of time that feels right and then deconstruct them gently with gratitude to clear the space for another time when called to make another one.

#3 Gather Seeds, Final Harvests, Play With Leaves:  
You can gather for next year or, if you’re a lazy gardener like I am, gather the flower heads where the seeds are resting and place them where you want that plant in next year’s garden. Make a seed rattle: This year I gathered Poke berries and harvested the small black seeds, placed them in a small glass jar and I rattle a heartbeat rhythm over my body while at my altar to call in the healing of Poke. My teacher Rocio refers to this sound of seeds as the "sound of creation".  Maybe you would love to gather the final growth of Mugwort, Lavender, Rosemary, or Juniper and make your own smudge sticks to dry for winter honoring. Maybe play with the leaves by working them into artwork, or piled high for jumping into, or worked for compost, or just look deeply at them each day as they begin to change (it's the cooler nights and shorter days that trigger the color change). Sit with a tree, feeling its leaves dying and falling, its vital energies returning to its roots deep in the Earth.
​

Maybe choose one thing and dedicate yourself to it in honor of the rhythmic dance with the seasons. ​While these supports always work wonders, what has amazed me most is the benefit of acceptance around what is happening as Autumn gives way to Winter. This acceptance is cultivated from doing the seasonal work of honoring, releasing, and rooting in. Once we shift from linear time to cyclical time, our perspective and attitude around Winter changes. Some actually are surprised to find themselves enjoying Winter’s darkness just by accepting and embodying a few rituals, maybe even just one ritual, that brings your sacred into your everyday. Walking with you.
​Much Love, Jen

Finding your good, right medicine is the walk of the healer. We begin with healing ourselves by connecting deeply to the plants. Come learn the walk of an herbalist that is unique for you. Being a home herbalist is just like being a home cook. We  tend our tribe this way. We have the right to know and honor the plants this way. Herbal Courses are on-going on-line and in-person and Discounted 15% through November 2016. New Moon Lodges are Free for Women wanting to learn about synchronizing with the cyclic nature of the Moon. 

As we cycle around again to this high solar and masculine time of the year of the Medicine Wheel in anticipation of Summer Solstice, I honor how Elder, connected deep to the essence of woman, is gathering the essence of man through capturing bits of sunlight into her flowers. Ultimately these swell with these bits of light and water and air and earth to create the round berries we cherish taking during the Winter as the sun recedes. These berries strengthen us to endure, to release, and to keep good boundaries as we wane into Winter and the great season of gratitude and release . Cycles and the support through them with feeding across the wheel happens all the time and is embodied in the medicine of Elder.

I've included here a Plant Profile of Elder as is given to my students at ElderMoon School. A profile is just that, and informational writing of my experience of Elder, with practical information I have learned from others and from the plant directly.  

Parts Used Medicinally:
Leaves, flowers, berries, bark and some Herbalists have taken in the root but be careful with taking in only small amounts for severely acute illnesses only.  The flowers are a prized edible for salads and fritter making, in ancient facial care formulas such as Queen of Hungary's Water, and for making liqueurs and are the base of St. Germain's liqueur made in France. This proves to be a magical, delicate and delicious addition to drinks of all kinds.

Contains: Scientists have isolated proteins that appear to protect our healthy cells from the invading actions of viruses by literally making a protein coating they cannot penetrate. Ongoing clinical trials continue for HIV, herpes and flu.

Medicinal Actions: Antimicrobial, febrifuge, antiviral, diaphoretic, expectorant, anti-inflammatory

Common Names: Black Elder, Common Elder, Pipe Tree, Bore Tree, Bour Tree

Habitat and Description: 
Elder grows throughout North America and Europe and are quite abundant. Elders produce large clusters of small white or cream colored, delicately aromatic flowers in the late spring, and are followed by clusters of small red, dark purple or black berries. The shrubs can live over a hundred years. Gather the darker berries of black and dark purple; avoid red berry varieties which are more toxic. I stay with the S. canadensis which is more shrub-like and the European species of S. nigra which grows more as small tree. There are many hybridized varieties too but I seek the older known species for medicine making. 

Elderberries grow best in moist, fertile, well-drained soil but will tolerate a wide range of soil conditions. Elderberry plants are generally free of pests, which makes them great for landscape plantings. However, the deer can and do devour them if Elder is in their usual grazing path here in Woodstock, NY. Harvest elderberries in late August through early September before the birds get them all. It is an ancient practice to consider negotiating with birds if you want berries and know howto enter such negotiations as they often strip the bushes while the berries are still green.

Elder took root in the center of one of my vegetable gardens years ago. I deeply honor this plant for healing. I love how the plants work with the insects, animals and particularly the birds in order to be mobile across the land. It makes gardening as an herbalist full of welcomed surprises. It's a different way of gardening and much easier! So Elder stayed there and we adjusted who and what grew around this beauty. She has edible flowers too that make their way into salads, garnishes, drinks of the muddled sort, and fritters!

Ancient Harvesting Practices: 
Looking into past harvesting practices will easily uncover many a story about how Elder grows at energetic portals or doorways deep into the Earth and if she chooses to grow near you then she has agreed to be a guardian of your home and tribe. The roots are said to lead to other worlds and are connected to the Mother of us all - the Dark Mother and Goddess of Earth Magic - that reigns stronger during the Winter Solstice time. Her essence resides in the Elder and must be consulted with before harvest or removal of any part or whole plant. Great warnings of mishaps that can ensue if one does not ask abound. It is common practice to ask within the heart and be sure to self-reflect on greed or ulterior motives for this will be seen. 

Spiritual and Energetic Medicine:
In pre-Christian times the ancient vegetation Goddess presided over the cycle of life - birth, life, death and regeneration. This rhythm is reflected in the waxing and waning of the moon, the cycles of the season and naturally was also thought to govern the lives of women and men. Thus, in one of her aspects she was revered as a Goddess of the Underworld, who guarded over the souls of the dead. Green twigs of Elder were often placed into coffins or buried in graves to offer protection for the deceased on their journey to the other world. Elders were also planted on graves and in some places it was a custom for the driver of the hearse to carry a whip made of Elder wood to keep focused and safe while escorting the dead to their final resting place. Crowns were woven and worn of tender Elder branches and leaves at Samhain, near Halloween, to facilitate communion with our dead beloved ancestors who do return to visit and assist.

Elder Flower Essence helps one appreciate self and all beings by enhancing the ability to see the value in how things truly are. Elder removes the walls and ceilings of comfort and dissolves judgement and fixed ideas. Elder brings us deep within to our emotional blockages and helps us dissolve these as well. Past life recall as well as accessing blurred events of one's current life is enhanced when necessary for aiding understanding of where one is now and how healing can flow. ​

 Elder Flowers are the color of butter and smell sweet and just a bit spicy but delicate. Their beauty fades fast, however. You will need to pick them before noon, as the aroma fades once the afternoon sun hits the flowers. Time is quite important: You want to make this liqueur within an hour or two of picking the flowers to get the best effect. I fill my jar while picking and often make in the garden in order to encourage the essence forth in the moment of harvesting and making. This really could not be any easier! 

Instructions: 

1. Snip the flowers off the stalks and into a quart Mason jar. Remember the stalks and leaves of elderberry plants are toxic, so snip off as much of the stems as you can. Getting them all is not possible, but do spend some time removing the big main stems. I also add the zest and juice of one organic lemon or orange to this sometimes and so you can add that now if called to. 
2. Cover the flowers with the alcohol and seal. What alcohol? Typical is 80-100 proof vodka, gin, brandy; I prefer 100-proof vodka so it will not compete with the aroma and flavor of the Elder flowers. The flavors and aromas of Elder flowers do not extract well in just water, though the medicine always does.
3. You will want to submerge the flowers completely in the alcohol. If you don’t, the top layer of flowers will oxidize from contact with air, turning brown. This doesn’t harm your liqueur. The plant material will settle in a few days too so shake and watch for this. 
4. Keep in a cool, dark place for 4-6 weeks. The longer you steep the flowers, the darker the liqueur gets. Shake from time to time.
5. Strain. Strain twice if you want it perfectly clear without pollen. I love the pollen so I strain mine once through a fine mesh sieve. Second straining through a paper coffee filter will do for making it clear. 
6. Return this to your jar, add between 1/4 cup and 1/2 cup wildflower, local raw honey. It depends on how sweet you want it. Start with less and wait a day and taste to allow the flavors to mingle together. 
7. Re-bottle in a beautiful jar with label and this is shelf-stable- no need to refrigerate. 

This Lemon, Elder Flower & Honey Liqueur will turn amber as the flavors deepen over time. This is normal and part of the joy of making it. It is especially good with seltzer over ice and fresh lemon or sipped to chase a cold or chill in the winter by the fire, or added to other refreshing drinks as you feel inspired. 1 Tablespoon to warm water makes a delicious and medicinal quick elder flower tea. Enjoy!!  

Are you ready to deepen your walk with the plants as medicine keepers and make this part of your primary healthcare for yourself and your family?  Maybe you're longing to design your own apothecary with potent medicines for when needed? Maybe listening to the plants directly is a calling for you. Take a look at our on-going herbal classes. 
​
There's a start anytime on-line course to get you started or begin the process of tightening the weave of who you are, right where you are with the medicine plants. In-Person courses start each May in Woodstock, NY. where we walk together for 13 Moons and learn how to find you own way of moving with the medicine plants as an Herbalist for yourself, family and loved ones. Full descriptions below. ​

Equal light and dark is one of the gifts of the Spring Equinox. Honoring balance is something I'm thinking about by carefully looking at what's needing balancing in my world. Balance is a dynamic state anyway. Even scales wobble or need a hood to reduce the wobble. We don't live there. Maybe nothing does, or maybe we swing through it and sometimes pause a bit and oscillate around it until the full spectrum measures 'balance’? They’re calling for snow for the Spring Equinox. It's not a new thing here for New Yorkers. It makes me turn to the soup pot again with soft, understanding eyes. I'm not sure how to survive without my soup pot. I most likely could, but not well. The markets are rolling in asparagus and watercress and I love them both! Potatoes from the fall are still around and needing to be consumed so the balance of fall and spring, in one pot to feed our bones, is the way of our weekend within this tribe.

Many are still moving the flu around so the bone broths and thyme, with all the luscious green, help boost our resistance while offering flavor and keeping us in flow with Nature. My dearest friend, Caroline, taught me this recipe with watercress we would harvest in the watery areas we knew of. She was one of those people you are blessed to know, who showed me deep sisterhood at a much needed time, dragged me to my first herbal conference, and then pointed the way for me. Life did an about-face and she was suddenly gone in an accident and many lives changed forever by knowing her. She died on Valentine’s Day decades ago now. I always make this soup in honor of our time together as deep sisters, in gratitude for showing me the herbal world before she had to go, and in great anticipation for the blooming of the Magnolias which was her favorite flower that brought her deep peace from chronic pain. She comes forth through these blooms for me and the worlds are more interwoven than we think when I sit with Magnolia and fill my belly with one of my favorite soups from my dear sister, Caroline.
 
In deep honor of these days, may you enjoy welcoming Spring and our swing through 'balance' in your way. xo- Jen

Interested in deepening your relationship with the plants as medicine keepers? Full descriptions are available in the links below. Thank you for sharing. xo-Jen

With Imbolc, on February 1, we usually begin the night before with preparing a family feast and light up the home after a good cleansing This holy day is the actual marking of seasonal change where the first pull of spring is felt and the return of the sun is noted. We honor the successful passing of winter and the rebirth of the Sun. It is also a day of celebrating the Celtic Goddess Brigid, whose name literally means 'she who rises'. Brigid is the Goddess of Poetry, Healing, Protection, Wells & Water, Midwifery, and she is strongly associated with Oak trees. If you can make it with your hands, Brigid rules it. She is a triple Goddess, so we honour her in all her aspects. This is a time for communing with her, inviting her in with graitude for her protection and guidance so needed at the start of anything. At this time of year, many light multiple candles, white for Brigid or your Divine, yellow or red for the Sun returning, and I love a midnight blue one for gratitude and release of the past year and to remind us of the passing of winter and the entrance into spring, the time of the Sun. This is a good time for initiations and birthing new ways. It is also a festival of light and of fertility in many cultures, and so I also honor the Goddess Amaturasu of Japan as a bringer of Light in spring.

So the hard work of beginning another year occurs at Imbolc. Possibilities are endless and eternal at this time. The whole year stretches before us and we have the power to mold it into whatever we desire. Imbolc is a good time for gaining inspiration, releasing more of the old to bring in the new, getting more realistic about those New Year's resolutions that I rarely bother with, creating and increasing the warmth and love within a household-relationship-family (since we are most likely still cooped up together), creating prosperity, and welcoming personal growth. 

~Bake something outrageous or so comforting on Imbolc. Feasting with friends and family is part of each high holy day. Traditional foods for this holy day, called a sabbat, include bread and dairy. I've got my eye on making bannock in honor of my Scottish ancestors. Cheese making is another we have enjoyed to honor the flow of milk from the birthing mothers of the animals we humans tend for their milk. There are some goat cheeses and yogurt cheeses that can be made overnight. Straining ricotta over night and sweetening with lemon zest and honey is one I love!

~Check out your candle supply and take note of what you're running low on. Our holiday this year was enjoyed with many candles and I already did some of this.

~Do a little 'spring' cleaning, and open the windows for ten minutes to let some fresh air in. Smudge the house and play loud, sacred music you love while you clean to break up the stagnant energy and cleanse the space. Wash windows and mirrors. Seek out dusty cob webs. One hour of this makes an incredible difference in how our homes feel. We do this as a tribe and it goes quick with all hands in motion.

~Plant and seed catalog shop by the fire. Bless the seeds you've chosen for your spring garden for beauty, food, or medicine. Plan a new garden with diagrams and all. When will you start some seeds? Now is the time to plan. What plants are calling to be near you or want to be moved around this year? Now is the listening and visioning time as we await warmer days. Gardens are live paintings, art in action, never done and always changing. They have a collective voice or an essence you can connect with. 

~Brew a pot of herbal tea from last summer's bounty and enjoy it as you reflect on the personal goals you've accomplished in the past year. What's nudging you this year and deeply on your mind for manifesting in 2016? Good thoughts become and need our time, right?

~Light a gathering of candles on Imbolc to inspire the Sun and Spring to return. I'm trusting your always safe and tend your candles. Clean out your fireplace and get it blazing if it's still chilly. Burn the Holiday/Yule greens to send winter on its way with gratitude for not only being here but for trusting it will come again.

~Make a new altar in honor of Imbolc. Tiny is perfect if space is limited for it's all about your planning and feeling when created. This altar can be a source of support right through to Spring Equinox. Include items with deep meaning for you, and have family add to it over the next few weeks.

~Hang or refill birdfeeders. Food gets scarce now for the birds at this time of year. The bears are not awake yet so hanging suet and seed is a perfect Imbolc gift for those of us that move in and out of dreaming daily.

~Honor your Divine. Brigid is the Celtic triple goddess of fire, healing, protection, and poetry, and is often celebrated on Imbolc. Read or write poems, or read from your favorite author by the fire with a medicinal brew or a special herbal cordial. 

~Make something in honor of Imbolc like a Brigid's Cross, a dream pillow, or a new medicine pouch.
​
-Visit a greenhouse or arboritum! I need this and make it a regular weekly thing come February thanks to a local garden center that has a massive yearly functioning one for our community. My soul jumps up and gets rejuvenated when I go in there with the plants. I worked in greenhouses all my teenage years and the memories are priceless when winter feels too intense. ​

There is only your way.... Celebrating this is all about your desires and your way. There is no right or wrong so allow your creative fire to emerge. Recognizing such holy days is much like walking a compass for the year and staying synchronized with what is moving around and affecting us. There are eight holidays each year with six weeks in between each; Imbolc, Spring Equinox, Beltane, Summer Solstice, Lammas, Fall Equinox, Samhain, and Winter Solstice. These are globally recognized and root into all cultures. I don't know about you but I'm all for more holidays in this culture. If you look close enough you'll see that some we do have are synchronized with this ancient compass; such as Groundhogs Day and Candlemas... yes, Imbolc. 

The flatbread ‘cakes’ of my Scottish ancestors were oatcakes and barley bannocks. Wheat bread, although aspired to, was very uncommon. Ordinary households did not have ovens and baked on an iron girdle hung over the fire right into the 19th century. This replaced a bakestone placed on the embers directly in the fire, which had been the method of making bread since prehistoric times. Wheat was seldom grown until late in the 18th century, for oats and barley were more reliable crops. From a flatbread that was an everyday staple, the traditional bannocks of Scotland have changed much in character over the years.

The ‘old method’ relies on heating up milk with some butter and salt, and adding the barley meal (flour) when it's hot. This swells the meal and makes a pliable dough. If you don’t have a girdle, the bannock can be cooked on a heavy frying pan. It should be crisp on the outside and just slightly moist within. It was eaten hot, thinner than the version I am making here, and crispy. Think of traditional barley bannocks as a Scottish version of the many flat breads from India made entirely with local ingredients. 

I love following the tradition of embellishing the "plain", bannock in this case, with sugar, spices, dried fruit, cheese, cream or yogurt, fresh herbs, and seeds for festive occasions such as Imbolc. Bringing the memories forth and infusing them into our modern experience is a form of deep honoring, right?

INGREDIENTS:
3 cups flour; you can use gluten free and add 1 tsp of xanthum gum powder
1 tablespoon baking powder
1 stick of butter melted and cooled a bit; any fat/oil you prefer will work here too.
1/4 cup sugar, honey, or maple syrup
1 1/2 teaspoon sea salt
12oz beer; homebrewed with herbs is my first choice; locally brewed and dark is my second

OPTIONAL ADDITIONS: First of all, it's great plain so you can start there. 
​1/3 cup raisins, minced dried apricots, or dried cranberries , 1 tablespoon pumpkin seeds, 1 teaspon caraway seeds  -  any or all 

1/4 cup minced scallions, 4 oz. gorgonzola, cheddar, or goat cheese, sprinkle of pepper (pic above)

DIRECTIONS:
-this is a campfire recipe I adapted to the kitchen; if on a campfire you flip after 10 minutes to finish each side.
-otherwise preheat oven to 425 degrees.
-place flour, baking powder, salt, and your sweetener of choice into a bowl, mix in about 1/2 of your butter and it will be a bit lumpy.
-stir in the beer; mix to a soft sticky dough; now add your additions if you like some.
-warm a 9" cast iron pan on the stove and add some butter to coat; coat your palms with butter and gather the dough up and transfer to the pan patting it in place;  you could also rustically roll them like scones. 
-Bake 20-25 minutes; check for done with toothpick as usual. Start checking at 15 minutes if shaped individually. These are delicious with stews, soups and a fresh salad. Oh yes, and more butter or soft cheese for serving, if desired. Enjoy and Happy Imbolc from my tribe to yours! xo-Jen

One way we can honor the Winter Solstice is by creating a releasing ritual at home or in circle with family or others in order to release what is out of date, outmoded and no longer serves you and therefore the greater whole. Winter Solstice is the shortest day, and longest, darkest night of the year. It holds the promise of the Light, just on the other side of it, beginning to return. We help birth the Sun back into being just by simply releasing what is no longer needed. We are deepest and longest, on this very day, with the Divine Feminine within her dance with the Divine Masculine, which peaks on the Summer Solstice. This ancient practice honors the dance, the medicine generated from their dance, and helps us open to healing. We need only to make ourselves available through simple, intimate acts with our Divine. Creating an altar, making releasing bundles, time together, and sparkling celebratory drinks are our way on the Winter Solstice. My third son was born today and this deepens the already special night that it is for our family. He always tells me he's from the Sun. I believe him. 

Elderberry Bellini
1-2 tablespoons Elderberry syrup
Prosecco
Lime wedge

Mix gently in a beautiful glass and enjoy!

Elderberry Sparkling Water
(The Non-alcoholic Bellini)
Yes! Simply use sparkling water with your syrup. Children rave over this and delight in having beautful drinks in elegant glasses with their favorite grownups. As I'm writing this, I'm sipping this one... it's in the pics and so good! The Prosecco is in the frig for tonight.

Our immune systems often get taxed this time of year, right? Elderberry provides. Elder shores up the boundaries in all directions to the possiblity of passing colds and flus around as we celebrate through the holidays. This is such a delicious, gorgeous, and easy way to celebrate. Who said medicine usually tastes awful? Never with Elder!

– Quick & Easy Elderberry Syrup Recipe–
1 cup fresh (or 1/2 cup dried will do) Elderberries
1 1/2 cup water
1 cup raw wildflower honey 
½ tsp fresh chopped ginger root
1 tablespoon fresh lime juice
½ tsp Cinnamon powder

• Slow simmer berries, ginger, and cinnamon in water for 30 minutes. Mash the berries a bit during this simmer with the back of a fork or potato masher. Cool a bit and then strain, mashing the berries to get all the goodness. Compost the solids.
• I pour this infused juice into a large measuring cup and add 1 cup raw wild flower honey and the 1 tablespoon of fresh lime juice for every cup of infused elderberry juice. Stir, bottle and label. This is fine out of the refrigerator for one day or store in the refrigerator and use up within 1 week. 
• Add by the tablespoon to warm water, seltzer, or into cocktails described above.
• ENJOY!
• You can also take by the tablespoonful every few hours when exposed to viruses or have active flu symptoms.

​This is another way to honor the releasing season we are in. As we reflect on the year passing and what worked, what bloomed, what was a complete bomb, and how we may have tripped ourselves up, making bundles to burn today solidifies our accepting of our part in it all. It's a simple act with deep rippling effects on so many levels.
​
Here's what you'll need to gather to make your releasing bundle:

• A 6x6" square of repurposed cloth/cotton/hemp and any natural fabric. You can certainly make it larger if you’re feeling that. Any color will do although black is traditionally called upon.
• Offerings of dried plants of loose tobacco, mugwort, or lavender. What do you have and feel you want to call upon? That’s perfect. I use small pinches of any or all of these and always white sage to shake up and make space around that which we want to move.
• Small slips of paper to write your releasing wishes on.
• A natural fiber cord, thread or string to tie it up with.
• I also have cornmeal, natural material beads, and other tiny natural items like pine needles, tiny pine cones, seeds and pods, strips of bark, or tiny feathers

So how do you honor your ancestors? This is the time of year for making that happen and honoring the ancestors is our favorite part of it all. Yes, yes, they left us all some crap to deal with but that's because they did the best they could with the time and place and space they had and we're all in this together anyway. Find the good stories. Dig deeper back in time to the ancient ancestors that are still with you quite literally deep in your genetics. Learn how it was for them and harvest some the magic that happens anyway. In our home we love many traditions. 

The Day of the Dead is such a mystical, magical, and ancient holiday celebrated in central and southern Mexico during the chilly days of November 1 and 2. It makes such sense too. We need more holiday celebrations. Tradtionally many cultures have one at least every 6 weeks. For The Day of the Dead, many believe that the gates of heaven are opened at midnight on October 31, and the spirits of each family revisit and celebrations ensue through November 2. In most villages in central and south Mexico, beautiful altars are made in each home. They're decorated with candles, buckets of flowers, mounds of fruit, peanuts, plates of turkey mole, stacks of tortillas and big Day-of-the-Dead breads called pan de muerto. The altar needs to have lots of food, bottles of juice, hot cocoa, and water for the weary spirits. Toys and candies are left for the children and tobacco and shots of mezcal tequila are offered to the adult spirits. 
 
The Day of the Dead can be a very expensive holiday for the many self-sufficient, rural based, original intact people of this part of the world. Many spend over two month's income to honor their dead relatives. It's believed that to honor spirit and to honor the spirits of our ancestors, one must be lavish, provide a respite, and create beauty. We want the same in return for they care for us too in unseen ways, right? Happy spirits will provide protection, good luck and wisdom to the family. Altar building keeps a family close and is a sacred act of creating the doorway for this beautiful sharing. It is the time of the Watery West on the Medicine Wheel as a compass and the “veil is naturally thin” at this time between the worlds.
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On the afternoon of Nov. 2, the festivities are often taken to the cemetery. People clean tombs, play cards, listen to the village band, and share stories about their loved ones. Tradition and ceremony keeps a village close. Day of the Dead is becoming very popular in the U.S.~ perhaps because we don't have a way to celebrate and honor our dead, or maybe it's because of our fascination with its mysticism. Deepen connection is the what draws many.
 
Day of the Dead is also celebrated throughout Mexico and the Catholic world in Italy, Spain, South America and the Philippines but under a different name where all celebrate “All Souls and All Saints Day” on November 1st and 2nd. Special Masses and perhaps cleaning and decorating of the cemetery tombs are part of the traditional activities. It's only in Central and Southern Mexico where the colorful parties take place in the cemeteries and elaborate altars are built in the homes to honor specific family members who have passed on. But you can change that in your home. 

Basic Chaga Tea
Ingredients
1 Tbsp ground chaga per quart of water
Optional Additions: Maple Syrup, Honey, Cream, Cocnut Milk

-Slow simmer chaga in the water covered for 1-2 hours
-Strain through a fine seive and enjoy. The tea is delicious on its own with natural vanilla compounds already in it so try some by itself first. Depending on your source, the outer black layer is more bitter but a welcomed tonic this ime of year.  

Chaga Hot Chocolate
Ingredients
1 cup Chaga tea recipe above
1 cup Coconut Milk - we like the full fat kind (or 1/2 cup Cream)
1-2 Tbsp cacao powder  (or 1-2oz. dark chocolate works great too)
1-2 Tbsp Maple Syrup - yes, from the tree
Whisk or you can use a blender.

-Return your warm tea to a pot and add all other ingredients and whisk on the lowest heat gently until frothy and mixed well but do NOT boil. Play with the amounts to suit your taste. I've also been known to add a sprinkle of cinnamon or cayenne depending on my mood. Find the perfect mug and ENJOY!  

Deeply bowing to you and your ancestors...  XO-Jen