Minted Pea Soup
Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively [...]
Yang Is In The Air
You've probably noticed the growing sense of urgency and the desire to move, go faster, do things quicker in the air lately. People seem a little more anxious, a little [...]
The Liver In Asian Medicine – Controller Of Vision & Planning
"Happy Livers bend like bamboo no matter what you have to go through." I remember chuckling, when I heard one of my students chanting this mantra in the Amma [...]
2020 Class Update
I am working on some restructuring and exciting new offerings. Watch for online and on demand classes and programs coming soon!
Nettle Pesto
Nettle Pesto - Stinging nettles do sting, but you can eat them and they are a fantastic herb with amazing nutritional benefits. A quick blanch of the leaves and you [...]
Nourishing With Stinging Nettles
Stinging nettles sting. My first encounter with nettles was not pleasant. At the time, I was only 11 or 12 and I didn't know enough to look for lamb's [...]
Nut Milk
Nuts make excellent milk, each one lending its own unique flavor and nutritional benefits. Make a thicker cream to pour over hot baked apples or [...]
Merry Mints – The Energetics Of Mints
Basil, apple, sage and spearmint; Oregano, catnip, pineapple and peppermint; To many dishes their flavor they've lent; Yet why is one not called merriment? Grandma June grew a peppermint [...]
Windy Conditions
My brief visit to Ireland reminds me of how lovely or problematic a blustery day can be. Nevermind doing your hair, it's going to be [...]
Sorrel Soup
Bright sorrel is one of my first spring greens to pop up. Actually, it grows strong in the spring, dies back in the heat and comes back in the fall...love it. Sorrel's strong sour flavor helps to stimulate and decongest the Liver and Gallbladder after Winter's heavier foods. Use it in dressings, to flavor eggs or as an usual soup.