Let Food Be Thy Medicine… Healthy Homeostasis for the Holidays

…And Medicine Be Thy Food. How interesting that this quote is by Hippocrates, an ancient Greek physician who is considered by some to be the Father of Western Medicine! It seems we are finally paying attention these days to his words of wisdom. More and more of us are realizing the powerful link between food and health.

This clearly is not a new idea. Many cultures do not have the distinct boundary between food and medicine that we have here in the West. In China, nutrition therapy is a part of the traditional health care- TCM-  Traditional Chinese Medicine. TCM uses herbs, energy medicine and food as a combined approach to wellness and longevity that dates back as early as 2000 BC! In 1500 BC, Ayurveda was being used in India as a form of medicine. Ayurveda also uses herbs, spices and foods to maintain a healthy balance in the body.

Many of us are turning to alternative, wholistic practices to stay healthy and vibrant. This time of year can be particulary challenging to our good health. Cold & flu season is upon us, and we are out and about shopping and attending holiday parties, increasing our chances of exposure to viral and bacterial infection. We may overindulge in unhealthy food and drinks, as everywhere we go we are offered holiday treats. And, if our daily lives are not busy enough already, we are decorating, cooking, planning, running…

Stress disrupts homeostasis– the healthy, balanced stability within our bodies. Stress taxes our immune, adrenal and nervous systems and can lead to hightened vulnerability to microbes. Please note that stress does not always come packaged in negativity! Preparing a meal for an extended family gathering, for example, can be fun and satisfying. But the extra time, money and energy needed to prepare for the gathering, and the disruption of our daily routine can cause stress.

We can draw upon the wisdom of ancient traditional medicinal practices to maintain homeostasis and stay healthy during the holidays. This year the flu has come early- and so many of us are already sick! I would like to offer you some simple, inexpensive ways to protect yourself and your family from viral infection- and keep your holidays healthy.

Food first. Did you know that garlic, ginger and honey are some of our most powerful natural antibiotics? And that mushrooms, especially shiitake and maitake types, stimulate the immune system? And that many of the herbs and spices found in your cabinet have been shown effective against pharmaceutical resistant bacterium? Here is a list of the very best foods, culinary herbs & spices that you can eat to stay healthy this season:


  • Garlic
  • Ginger
  • Honey
  • Sage
  • Oregano
  • Onions
  • Thyme
  • Cinnamon
  • Cumin
  • Cloves
  • Rosemary
  • Cayenne
  • Lemongrass
  • Lemon
  • Mushrooms (esp shiitake & maitake but all mushrooms are heathy!)

Spice it up! Eat extra ginger with your sushi. Choose dishes that have lots of garlic & onions. Use honey & cinnamon in your tea and coffee instead of sugar. Better yet, drink hot chai tea made from REAL spices and use raw honey for sweetening it. Add fresh or dried herbs to every dish you cook. Here is one of my personal favorite recipes for staying healthy- and it tastes GREAT~

Mushroom Immunity Saute

  • 4 garlic cloves, peeled and finely chopped
  • 1 inch piece of ginger, peeled and finely chopped
  • 2 dried hot peppers, crumbled OR 1/2 teaspoon red pepper flakes (or more if you like spicy)
  • 1 small onion, chopped
  • 1 lb mixed mushrooms, sliced (I use shiitake, maitake & baby bellas. Use your favorites)
  • Fresh or dried herbs of choice from the list above. I love Thyme in this recipe, but Sage, Oregano and Rosemary are delicious as well.
  • 2 Tablespoons olive oil, coconut oil or ghee
  • Lemon, butter, cheese (optional)
  • Cooked brown rice or whole grain pasta

Warm your pan on medium-high heat and add oil or ghee. Add mushrooms and onions and saute until they begin to brown and carmelize, stirring frequently to avoid burning. You may need to add a tad more oil or ghee if too dry. Add garlic and ginger and cook 2 more minutes, stirring. Add hot pepper and herbs, cook and stir a few more minutes until fragrant. Serve hot over rice or pasta. Top with a squeeze of lemon and fresh organic butter and grated cheese if you eat dairy.

Now the medicinal herbs. I have over 200 herbs in my apothecary, but when it comes to colds & flu, I love these trusted friends:

  • Echinacea Purpurea herb & root (our local species)
  • Sage leaf (salvia)
  • Goldenseal ROOT (hydrastis canadensis)
  • Elder berry & flower (sambucus)

Echinacea is without equal for treating strep throat and the early onset of colds and flu. For sore throat or strep, use echinacea tincture. Drop or spray the tincture in the back of the throat, letting it mix with your saliva. Do this about once an hour until throat is no longer inflamed and painful, then several times a day until completely resolved. Please use a high quality brand- or contact me for Echinacea Throat Spray from my apothecary.

Goldenseal is a powerful antimicrobial herb- and works so well it is endangered. You must use the root of this plant- beware of inexpensive capsules that contain only leaves. Goldenseal keeps the mucous membranes in the body healthy. Use it for full blown colds & flu, urinary tract issues, and anytime there is inflammation of the sinus area.  Take capsules (1-2 00 size caps up to 4x daily) of the powdered root or a dropperful of tincture 3-4 times daily. Also unequaled for cuts & wounds topically.

The Elder plant is a gift from Nature. The berries can be used to prevent viral infection and to reduce the duration of viral infection. The flowers are used to to relieve inflammation, congestion & infection of the sinuses. Every year I sell GALLONS of Elderberry & Echinacea Antiviral Elixir that I make from organic berries & herbs. Taken as a preventative or at the first sign of infection, Elder is extremely effective. The berries and flowers taste good- use berries as a syrup, tea or tincture once daily during cold and flu season as a preventative; 4-8 times daily at onset. Flowers should be steeped as a tea and sweetened with honey for use as a sinus decongestant.

Sage is an old & wise plant that has been use for millenia in cultures where it grows. Use Sage for cooking, in tea, for burning as an air purifier. Particularly effective for upper respiratory infection accompanied by sore throat and mucous. I make a large bottle of Sage vinegar every year and keep it on hand for my clients. Sage vinegar, mixed with some hot water and sprayed or gargled in the throat relieves sore, inflammed throats. A dropperful of the tincture 6 to 8 times a day will dry up a drippy, wet cold. And Sage tea is the best cold medicine I know. Here is my recipe:

  • 2 teaspoons dried Sage (make sure it is recently dried and still potent)
  • Juice of 1/2 Lemon
  • Pinch of Cayenne powder
  • 1-2 tablespoons raw honey

Place Sage in a tea bag or diffuser into a mug. Squeeze lemon into mug and add a pinch or Cayenne. Cover with boiling water, steep. Add honey and sip the tea as hot as you can tolerate it. Dink several times daily for wet, mucous cold & flu.

Happy Homeostasis to You and Yours this Holiday Season! Please email me with questions or if you need any of the herbs or preparations mentioned here.

A Time to Reap: Harvesting Herbs for the Kitchen

The air is getting crisp and cool, the days are getting shorter. Too soon the mornings will be frosty and our plant allies will go dormant for the long winter. There is still time to harvest and preserve herbs from your garden for winter cooking! Later in this blog I will offer you many ways to preserve your herb harvest. What? You didn’t plant an herb garden this year?


No worries. Did you know that many local “weeds” that grow in abundance in our area are considered both medicinal and culinary in other cultures? There are probably many edible wild herbs that are growing around your home and neighborhood. Plants, and wild plants in particular, are loaded with phytonutrients, and all have antimicrobial properties. This means they kill viruses and bacteria- including the ones that make you sick. Plus, they improve the flavor of your food. Let’s explore some of the wild herbs that can be used as culinaries… then we will get into some easy preservation methods.


Many of these wild herbs you might already know- some you may have heard of but cannot identify. Always be certain you know what plant you are harvesting- when in doubt, do not eat it. Get yourseld a good field guide (Peterson’s Field Guide to Edible Plants is a good place to start) and go harvesting with someone who is familiar with local flora. I hold wild edible plant workshops in the spring and late summer- watch for those if this piques your interest. Never harvest plants for consumption if they have been sprayed with chemical pesticides or fertilizers. Don’t harvest plants that grow along busy roadways- the road dust and pollution will have coated the plants.

OK then! Here is a short list of readily available, hard to kill plants (AKA… weeds) that you can harvest for culinary purposes.There are many more- but this is a good start:

  • Bee Balm (monarda didyma): Warmly citrus flavored. Use the fresh, tender leaves and flowers. Good as tea, and used fresh in salads, salsas and on white meats & fish. The wild variety- monarda fistulosa- tastes strongly of Oregano.
  • Lemon Balm (melissa officinalis): Gently lemony with green undertones. Grows profusely and abundantly in our area. Looks like a mint, but has a distinct lemon scent when crushed. Great as tea, and as a dried herb on fish or poultry along with lemon.
  • Mints (mentha spp): Used all over the world in all kinds of ways. Use fresh in tea, on veggies, in sauces; use dried on meats. Holds up well in red meats, and is delicious in ground beef meat balls.
  • Lavender (lavendula spp): Not just for soaps! Use the pretty flowers & buds sparingly in cold teas and lemonades; in desserts and baked goods, with fruit and fruit sauces. Chop leaves and flowers and use with other herbs for lamb, beef & poultry.
  • Marigold/Calendula (calendula officinalis & tagetes): Gives beautiful color and sweet/pungent flavor to foods. Use fresh and dried flower petals in salads, cookies, desserts, butters, infused oils. May be cooked with rice to add a lovely saffron color. Add to all spice blends, where its mild flavor and pretty color mesh well. Very versatile!
  • Mugwort (artemesia vulgaris): A strongly flavored herb with bitterness that blends well with heavy or fatty foods. Use with garlic, onions, peppers in stocks, stews, and on red meats and game. The slight bitterness of the dried leaves deepens the flavor of these foods and aids digestion. Once used in place of hops to make beer.


Of course, there are our familiar culinary friends: Thyme, Sage, Basil, Rosemary, Parsley, Chives and the like. If you grew them, harvest and prepare them also for winter meals. These cultivated herbs also have plenty of phytonutrients and medicinal uses. Eating these plants help to keep us healthy, and do it deliciously.


Harvest them using the guidelines above. Wait until the morning dew has dried off the plant. Snip off the parts you will use with scissors or your fingers. Say thanks as you harvest- plants have consciousness, too. If you are going to dry the herbs, hang them or spread them in a single layer on cardboard or paper shopping bags. Place your herbs in a well ventilated room out of direct sunlight. I like to put them in a room with a ceiling fan that is running on low speed. You can hang any branched herbs on wire hangers. This makes it easy to find a space to hang the hanger and dry them. When your herbs are ready, they will easily crumble when you rub them between your fingers. Remove the stems and crumble the herbs into airtight jars. Experiment with your own dried herb rubs & seasoning blends- they make great holiday gifts!


What about the fresh herbs? The softer herbs- basil, lemon balm, bee balm, parsley lose much of their flavor when dried. They can be kept in storage bags in the refrigerator for up to several weeks. There are so many other ways to preserve these fresh friends! You can make herbed butters, herb infused oils and vinegars, and frozen herb water or oil cubes. Lets explore these options!


Herbed butters: The butter should be softened to room temperature. Mix the butter in a bowl with finely chopped herb or herbs, or you may use a food processor. Start with 8-10 tablespoons of minced fresh herb or mixed herbs per pound of butter, and adjust to your taste. Place the butter on a large sheet of plastic wrap, and shape it into a roll. Wrap the butter tightly by rolling in the plastic wrap, then twist the ends. Refrigerate or freeze. Delicious! Use to rub over poultry prior to roasting, in sauces as a finish, over vegetables, with olive oil while sauteeing- basically any way you would use butter. My favorite combinations are Garlic, Red Pepper Flakes and Rosemary; Chives and Thyme; Lemon Balm or Bee Balm or Parsley with some added lemon juice; Calendula and honey butter; Basil and Garlic.


Herb infused oils and vinegars can be used for cooking, sauces and dressings… and even as medicine! I always keep Sage infused vinegar around for a sore throat gargle that works incredibly well on winter colds and flus. For vinegars: I always use cider vinegar for cooking and eating- and save the white vinegar for cleaning. Fill a clean mason jar (you choose the size) with lightly packed fresh herbs of choice. No need to chop- just remove any hard stems and get the herbs into the jar. Heat enough vinegar on the stove to fill the jar- heat only until the vinegar is hot but not boiling. Pour the hot vinegar all the way to the very top, place wax paper or plastic wrap over the top of the jar, and cover tightly. Let it sit in a cupboard for 2-3 weeks, strain and discard the herbs. Try vinegars with the stronger flavored savory herbs: Rosemary, Sage, Mugwort, Thyme, Garlic. Be creative!


Herb infused oils are prepared in a similar way. Clean a mason jar, and remove any woody parts of the herbs. Place the herbs in a jar, lightly packed, and pour cooking oil over the herbs. Place the jar & oil in a crock pot of water and set it on the very lowest heat setting.  The water in the crock pot should come at least 2/3 of the way up the side of the jar. This method of infusing oil lowers the incidence of bacteria growth in the oil. Let the herbs infuse for 24-48 hours in the low heat, then strain and discard the herbs. Refrigerate the oil.


Herb cubes: Place fresh herbs in a blender and add a small amount of cooking oil (I use olive oil) OR water. Blend the two, adding oil or water until you have a pesto like sauce. Pour into ice cube trays. Refrigerate the oil/water cubes until firm and store in freezer bags. Freeze the water/herb cubes and store in freezer bags. Pop these cubes into soups and sauces, or melt into a hot pan. Fresh herbs all winter!


I hope I have inspired you to go outside and harvest some of our local herbs and weeds for your kitchen. Even more, I hope you’ll see weeds in a new light and put the Roundup away! Cooking with herbs adds a whole new flavor dimension to foods, while boosting nutrition and killing dangerous microbes. Email me if you have questions. If you are a hands-on learner, attend one of my classes on herb preservation, or get a group together and I will come to you. Bon appetit!!





The Outrageous Cost of Healthy

The search for good health has become incredibly complicated; elusive; expensive. Recently, during an energy healing session, my client broke down into tears saying “I just do not know anymore what to eat, what to take, and who to believe.” A sentiment shared by many. Shiny packaging promises a miracle of science and technology, while displaying a pretty green leaf to assure us that it is ‘natural’.  TV pharmaceutical drug ads show serene couples bathing side by side in outdoor claw foot tubs, surrounded by incredible natural views as they hold hands… deeply in love. This can be your life too with the miracle of that drug- please don’t bother with the pesky side effect warnings. Powerful, beautiful people with sleek bodies and perfect families drive shiny new cars. Surely your biceps will get bigger if you drive a Ram or Powerstroke? Raw power will be yours in a Jaguar or Barracuda? Money and prestige in a Country Club or Diplomat??


The nation’s largest retailers spend millions every year on marketing. These costs are rolled into the price of their product, whether that product is a drug, cosmetic, automobile, food or service. And marketing professionals earn their pay by researching what attracts you. What you yearn for. What excites you. It is a powerful game played very well by corporations to increase the bottom line: Profit. Now, I am not saying profit is bad! I want to profit too! What I am saying is that we often become confused by conflicting, seductive information- even when our own good instincts and intelligence tell us otherwise. We have become habituated to spending the largest chunks of our income on products and services that keep us trapped into stressful jobs and lifestyles. We say we want to change- eat better, excercise more, adopt wholistic practices, live our dreams- but we simply cannot afford it. I challenge you to explore that paradigm, friend.


Food is a great place to start.  Seductive ads for hot, salty french fries and a smooth, yummy milkshake (I drool as I write this) get our cravings going. And this fast food is so inexpensive! And FAST! And organic food is so expensive and time consuming. All that chopping and slicing. But who hasn’t heard at this point about the dangers of GMO’s; the nutrition deficiencies of monoculture crops; the increased incidence of disease caused by pesticides, herbicides, hormones and antibiotics? So why do we keep eating this stuff? Government subsidized foods and crops are deceptively cheap. We pay for them via our tax burden, and when we are shopping at the super market we feel we need to choose the inexpensive stuff because we simply cannot afford organic, free range, hormone free. Crazy. We are a nation of overweight, stressed, disease ridden people. We throw away TONS of food each year. Research indicates that Americans eat out 4 to 5 times a week, spending over half of our food budget in restaurants. So I ask you- can we really not afford organic, or are we lost in habits that override our intellect? Is it truly about the cost of the organic food, or more about choices? Hey don’t get me wrong- I love to eat out with my friends too! And everything I put in my cart at the market is not organic. And I really get tired of the constant work in the kitchen. However, I value my health and I pay more for my groceries. I shop at farmer’s markets. I raise my own eggs and vegetables. I pressure can and freeze food from my garden and the markets. I shop at these markets as well as my grocery store more frequently than I used to, and buy less so that I waste less. This is hard work that takes time! Organic is hard. Living a long, healthy life is good.


Healthcare is another hot topic these days. As an energy worker and herbalist, I am always hearing clients say that while they know they benefit from Wholistic care, they simply cannot afford it. How much do you really pay for your health care? Add up the monthly amount you and your employer pay for your health insurance. Multiply by 12. Now add in the cost of your prescriptions. That’s a lotta cheddar, my friend. But we NEED our insurance, right?? Maybe we do. But what about choices? Here is a big question to ponder- would you stay at your job if you did not need the health benefits?  Do you like being told how to spend that huge chunk of your income? The U.S. has the highest cost per person for health care in the world- but we only rank 37th in overall health. Read the eye opening report by the World Health Organization for yourself. Did you also know that 80% of the world’s population uses ‘alternative’ practices as the first line of defense in staying healthy, using allopathic (Western) medicine only as a last resort? I am not saying that Western medicine should not be used. If you break your leg, please go to the ER- my herbs won’t help you. But herbs and supplements can and do help you to speed the healing of that broken bone- without the long term damage that continued exposure to pharmaceuticals & those unwanted side effects can cause.


Our allopathic health care system is frighteningly ignorant in the prevention of and recovery from disease through diet, nutrition, stress reduction and plant medicines. These alternative practices are gentler on the body and encourage homeostasis- a body in balance. Homeostasis offers us a way to feel vibrantly healthy, a way to enjoy our days instead of simply surviving.  I see so many people who have been ‘cured’ of diseases by allopathic methods, only to be rushed out of the health care system, with bodies that are alive but somehow… unwell. So what are we to do?


Choose with your eyes open. Trust your intellect. Scrutinize your choices. If you cannot recognize the ingredients in your food or cosmetics, are they really natural and chemical free? Does that ad or packaging play to your emotions? Can a pill really make you skinny? Does an expensive new car, and the painful monthly payment, really improve the happiness in your life? Americans are the most overworked developed nation in the world- want some data on how much you work? Click here. Now look at where you are spending your very hard earned income. Are you choosing or are you being directed?  Do you really know how the cheap food in your store is grown and processed? Watch the movie Food, Inc.  Want to get started on organic eating on a budget? Know the Dirty Dozen– the most highly pesticide contamined foods- and choose organic instead. Want to know more about the benefits of plant based phytomedicines vs. pharmaceuticals? Come chat with me, or watch the movie Numen. I have the DVD- anyone want to have movie night? Message me, we’ll get a group together. Change in our world begins with each one of us. Change is hard. Life is good. And in the end, shift happens.