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While I don’t really burn when exposed to the sun, many members of my friends and family do. I wish I could credit who I learned this recipe from – It might be that I read a version of this from Rosemary Gladstar or James Green decades ago. Nonetheless, this is a simple recipe I…
Read MoreWith their sweet fragrance and complex flavour, roses teach us about love and boundaries. You may admire the beauty of the bloom, but then, approach carefully and thoughtfully-or else. There are over 2,800 plants in the rose family Rosaceae. Some of the most recognizable members are peaches, plums, almonds, apricots, cherries, strawberries, quince, hawthorn, rowan,…
Read MoreNothing says spring to like the intoxicating scent of lilac blossoms. They remind me of the sweetness of childhood, my mother’s birthday, and the hope and renewal that spring rains bring. The fragrance so heady and delicious I’ve always want to eat them – and you can! While I enjoy lilac blossom tea with a…
Read MoreAs we near the spring Equinox and the pagan holiday Ostara the nettles beckon from the field behind my home. Ostara, or spring equinox, is the holiday celebrating birth and renewal as the sun warms the earth. The sun coaxes the plants upward to receive nourishment. New life sprouts out of the dark, rich, soil.…
Read MoreMaking your own sauerkraut is easy. All you need is some cabbage (even a single small one), some salt, and a container. That’s it. I love making traditional foods like sauerkraut because it connects me to all the millions of people before us who’ve relied on simple techniques such as culturing vegetables to sustain health…
Read MoreCastor oil is derived from the Castor bean (Ricinus communis) and has a long medicinal history dating back to ancient Egypt. The plant was mentioned in the Ebers Papyrus, an ancient Egyptian medicinal treatise, and evidence of the plant was found in tombs said to be as old as 4000 BCE. Internally, Castor oil was used as a laxative and purgative to remove poisons or harmful substances from…
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