BLOGS

Oh, Honey! Bees’ Wonderful Gifts

There are certain pursuits which, if not wholly poetic and true, do at least suggest a nobler and finer relation to nature than we know. The keeping of bees, [...]

Honeycake

Honeycake - The honey you choose will influence the flavor of the cake. Summer honeys are often lighter and more delicate than the richer late summer, early fall darker honeys. [...]

By |2021-03-28T16:05:31+00:00March 26th, 2021|0 Comments

The Emotions In Asian Medicine – Vice & Virtue

"True emotions last for about 7 seconds, everything else is holding on."  I was surprised the first time I heard this statement. From this perspective, I was holding onto [...]

By |2021-03-28T15:40:46+00:00March 25th, 2021|Asian Medicine Blog, BLOGS, Common Conditions|0 Comments

Spring’s Energetics–The Season Of The Wood Element

Welcome to Spring! When does Spring really begin? For most Western cultures, we correlate the start of spring with the spring equinox, around March 20-21st.  But all of us [...]

Teff Porridge

Teff, the traditional grain of Ethiopia, dates back to 4000 BC and is the smallest grain in the world.  It’s produced in Ethiopia, India, Australia [...]

By |2021-03-19T20:47:10+00:00March 18th, 2021|0 Comments

Spring–Eating With The Seasons

Spring's natural energy is to lighten up and move forward, shaking off the deep, slumbering and contemplative state of winter and the foods of spring perfectly support this.  They [...]

Managing Allergies

The Managing Seasonal Allergies course is now available on demand on aprilcrowell.thinkific.com. Check it out.  Red, itchy eyes, sore throat, sinus congestion, running nose, puffy face, congested ears, swollen [...]

By |2021-03-19T21:53:14+00:00March 18th, 2021|Asian Medicine Blog, BLOGS, Common Conditions|1 Comment

Rhubarb–Spring’s Clearing And Cooling Vegetable

Grandma June had a monstrous rhubarb plant that covered the edge of pathway leading to berry patches.  Every Spring we harvested the stalks for strawberry rhubarb pie, jellies, jams [...]

Rhubarb Compote

Rhubarb’s sour flavor is often overly tempered by too much sugar.  I prefer to keep it clearer, using either maple syrup or honey and controlling [...]

By |2021-03-19T20:30:00+00:00March 16th, 2021|0 Comments
Go to Top