Grandpa Herman kept a small apricot tree just past one of his rose gardens. Gnarled and ancient, the tree draped over a path that led to the large vegetable gardens, the [...]
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 the amount of sweet going [...]
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 or [...]
Saturday, May 14, 10:45- 4:30 & Sunday May 15th, 9-2. $220 Please note the times for this class has changed on Saturday morning to allow students to participate in a special [...]
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.
"So, what can I eat?" It's one of the biggest questions that I get as a Holistic Nutritionist. Rather than whirling off a list of foods they can eat, I've [...]
Stinging nettles do sting. My first encounter with nettles was not pleasant, and at the time, I didn't know enough to look for lamb's quarter or dock to soothe the [...]
"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 program [...]