Sweet Beet And carrot salad

I bunch of beets peeled and large diced

1 bunch of carrots peeled and cut in half/ quarters

1/4 c of goat cheese crumbles

1/4 c.of fresh cherries cut in half and pit removed 

2 tbsp. High heat oil like olive or coconut oil

Pinch of salt 

Drizzle of strawberry dreams oxymel

1/4c. Pistachios 

Sprinkle of flax seeds (optional)

 Directions:

1. Preheat oven to 420 degrees. Chop and peel carrots and beets. Lay on a lined baking sheet and drizzle oil on veggies

2. Bake for 20-30 minutes until fully roasted. ( stick a fork in to see if soft).

3. Add veggies to a bowl. Drizzle a little of the strawberry dreams oxymel on top.

4. Then top with cherries, goat cheese and pistachios.

5. Serve as a side and make sure to drizzle any extra oxymel on top. Enjoy

Tiger rose Tea-fusIon

As the sun begins to stay out a little longer, I find myself craving refreshing drinks to enjoy while I garden or write. The Tiger rose tea is the newest tea over here at the shop, dripping with romantic adaptogens and gentle nervines. This tea is a great iced herbal option during the craziness of the heat and the gentle reminder to take a moment, relax and maybe play a little Robert Hunter.

Accessible care

One of the best parts of this job is finding herbs that work for a person and watching them feel better. That’s literally how herbalism got me hooked! I started making basic herbal preparations for myself and dove into it more. The older I got, the less accessible health insurance became. Doctor’s visits weren’t accessible to me. I started trying herbs for basic colds, then rashes, and it shocked me! The more I learned the more I realized how some things were accessible, but no one was shouting it from the roof tops. If I had this little accessibility with two jobs, I knew I wasn’t alone. 

I got into herbalism by wanting to connect with plants and help others. It’s difficult not seeing accessible care for everyone. Not everyone needs an entire apothecary or 100 tinctures; most don’t have access to that. Sometimes, the best simple medicine is something small and accessible from a grocery store! Yes, I said it.  Sometimes we work with what people have access to. I’m realistic about the best options with limited availability. My biggest value to keep in my practice is to keep it the people’s medicine. I am not a doctor, so please take these suggestions and consult with a healthcare provider if you have any questions. These are merely suggestions of some of my favorite low cost, accessible resources.

• Ginger root- This deliciously spicy root is used in so many herbal preparations. From teas, adding to a broth, a foot soak, honey candies, or adding to the meal you were already going to make. The options are kinda endless. Ginger’s benefits range from helping with overall immune health, upset stomach to circulation. The point is, you can grab a huge root for a couple dollars and stretch it to be used in so many ways.

• Vicks- Yes, I said it! Vicks Vapor Rub has become one of my all time favorite accessible resources when coming down with something. My best friend used to cover my chest and bottoms of my feet (with socks) and the amount of mucus that would leave my body was impressive. This isn’t an organic or heady product but its very inexpensive. I have also used the Dr. Bronners version and it works very similarly. If you want something organic you can make your own mentholated salve!

• Bone broth- Straight tip: we are talking reuse/recycle here, y'all! All of those veggie scraps, SAVE THEM! Got a chicken carcass, or some beef bones? I like to freeze a lot of my veggie scraps and when I’m ready to make broth I have almost all of the veggies needed. This is where creativity can be unhinged. Maybe grab some foraged greens or your local food bank may have some extra veggies you can use for your broth. I use bone broth in recovery, in my postpartum work, or when I feel like I’m coming down with something. You can sip on the broth or add to your favorite dish. Freeze the remaining in ice cube trays so you have some on hand.

• Chamomile tea- A box of chamomile tea bags or loose leaf. That simple, sleepy time tea is so much more. Chamomile is a bitter herb so it helps aid digestion and may help settle that tummy ache. It also is a gentle nervine and little contradictions (unless allergic to Aster family plants) so its given to children and adults. There’s something soothing about a simple cup of tea. Also if I have puffy, itchy eyes or an inflamed skin irritation, I make a cup of tea and then use the tea bags and put it over the affected area.

• Garlic- I have an infinite love of garlic! Forever and always, me and garlic will be best friends. This immune boosting flavor of love can be made into tea, added to dishes, mixed with honey, added to broths, vinegars, or oxymels. Garlic is also about 50 cents to a dollar per bulb- so very cost effective.

• Oats - oats are phenomenal and so multipurpose. From soaking in oats for a rash or itchy skin conditions, to just eating oats for a fiber infused and easily digestible meal. Other types of oats are used medicinally but I am only talking about store bought oats in this instance.

• Witch hazel- not all brands are created equal with this. I prefer Thayers. Though in a pinch or on a lower budget, witch hazel provides relief in hemorrhoids and different skin conditions.

• Apple cider vinegar- unpasteurized apple cider vinegar has many uses from used in hair/skin washes, oxymels, infused vinegars, added to bone broth. The great thing is its very versatile and most of the time it is diluted. So a little can go a long way.

• Kitchen spices- by just cooking your daily meals and your favorite high spiced teas (like golden milk and chai) you are adding herbs into your diet. I love adding fresh herbs as often as possible. I encourage others to grow simple culinary herbs and dry them in the summer. This could cut cost and give you spices that are way more fresh anyway. Most culinary herbs are pretty low maintenance and can be done in a window box. Don’t discredit all those amazing meals you make with those aromatic spices. Most of those spices have lots of benefits. This is a great place to see what’s in your cabinet and do some research. This could be a whole blog in itself.

There’s so many other cost effective tricks. These are only a few. I would love to do a part 2 on this blog in the future. Even with all of these suggestions I know there will still be people that a lot of these options are unavailable to. I’m listing below a few local, regional and national resources and places where those with an abundance can also donate:

• Asheville Survival Program- https://www.facebook.com/ASPdonate/

https://www.instagram.com/avlsurvival/?hl=en

• Beloved Asheville- https://belovedasheville.com

• Manna Food bank-https://www.mannafoodbank.org

• Fire Storm Books and Coffee- https://firestorm.coop

• Herbalista free clinic- https://herbalista.org

• Herbalists without borders- https://www.hwbglobal.org

Burdock Bibimbap

This tradition rice dish of South Korea has been a favorite lately at our house, One cool part of it is you can dress is up or down as simple or complex as you want it. In mine I chose to add a few extra herbal ingredients to make it my own. I will put where you can substitute based off of availability of ingredients and dietary preference. 

With it being late fall, burdock root is in season to forage its roots. When Burdock is cooked it still full of prebiotics. It also is a daily tonic herb that can be used to help with kidneys, liver, lymphatic system, skin and a blood purifier. This root is the ultimate power house! I figured what a great way to add this seasonal treasure to this dish.  Also the recipe for the brussels is one we use as a side dish in our house all the time. I just decided to add it to this dish and it is delicious. Miso has become one of my favorite condiments and is so versatile. Full of probiotics, as well as the kimchi. Your digestive system will thank you later after consuming this dish! This recipe will make 4 servings. If you do make this dish, make sure to tag me on Instagram @irisfolkmedicinals ! I would love to see your finished dinner!

Ingredients:

For burdock root:

• 2 whole fresh burdock roots ( these can be found at Asian grocery stores, health food stores or foraged)

• 1 tbsp. High heat cooking oil like avocado oil

• 1 tbsp. Soy sauce, tamari, or coconut aminos

• 1 tbsp sesame seeds

  For beef:

• 1 pound ground Beef- (this can be substituted for tempe, use 1 tbsp. Oil if using tempe)

• 4 Tbsp. Soy sauce, tamari or coconut aminos

• 2 tbsp. Chili garlic sauce (you can adjust this based off your heat preference) 

• 2 tbsp brown sugar

  For Brussels:

• 3 cups of Brussel sprouts

• 3 TBSP white miso

• 3 tbsp Rice vinegar- (I used a Violet rice vinegar I made in the spring, but can also be plain)

• 2 Tbsp of high heat cooking oil, like avocado oil
  

  Other toppings:

• 2 carrots

• 1 cucumber 

• 1.5 cup of cooked jasmine rice

• 2 green onions

• 1 over easy or soft boiled egg per serving (optional)

• 1-2 Tbsp sesame seeds

• 1-2 c. Kimchi

Instructions :

1. Cook your Jasmine rice based off of product instructions.

2. Preheat oven to 400 degrees.

3. Clean your Burdock root really well while still keeping the skin on, then slice in 1/2 inch-1 inch slices and toss with oil. Lay them on baking sheet. Bake for 15 min. Then turn roots on other side and bake for another 10 minutes.

4. Clean brussel sprouts and slice in half. Toss in high heat oil and roast on a lined baking sheet until lightly browned. (15-25 minutes).

5. While the brussel sprouts and burdock are roasting in the oven. Take a medium size mixing bowl, combine miso and rice vinegar. The sauce should thin out when mixed together. Set aside. When Brussels are roasted put them directly in the bowl with your mixture and toss them until completely coated in sauce.

6. For the beef/ tempe brown over medium heat in a skillet. Once protein is fully browned add chili sauce, brown sugar and soy sauce. Mix together and cook for another minute. Then set aside.

7. When the burdock root is roasted, put in a small bowl and toss with soy sauce and sesame seeds.

8. Slice cucumber, green onions and carrots, prepare eggs if adding this to your dish.

9. Prepare bowl with rice, roasted vegetables, chopped fresh vegetables and kimchi. Top with your protein and extra sesame seeds.

10. Enjoy !

Burdock, Arctium lappa, biennial plant, roots are best harvested fall of first year -late winter going into second year. I would not harvest if you are unsure of how to properly I.d. Plant. If flowering it is at the end of its life span and past it’s time to harvest.

Elder recipes

As the nights grow longer and the temperatures drop, I usually start adding a few more herbs into my diet. Building my immune system with extra tonic herbs like Burdock, Astragalus and Elder. One of the great things about Elderberry’s sweetness is that it makes it versatile in so many different breakfast dishes, desserts and drinks. I’ll be adding recipes throughout the season of how to add these tonic herbs into cuisine.

What is Fire cider ?

The traditional folk medicine fire cider has become popular in the last few years and up until a year or so ago you couldn’t even call it that! Yes I said that correctly: a company a few years back had copyrighted the general term “fire cider.” All of the herbalists, home healers, and the like were getting sued for using the general term. Thanks to a few amazing herbalists, like Nicole Telkes, Mary Blue, Rosemary Gladstar, and Kathi Langelier who went and fought in the Supreme Court the name is back in action. But enough about that- I’ll instead talk about some of the amazing benefits of fire cider. Each person has their own unique recipe but the main ingredient is apple cider vinegar. The ACV is then infused through the moon cycles with garlic, peppers, herbs, roots, and is completed with honey like an amazing oxymel. Once it is finished you can take it as a shot which is the most common method. Like anything with apple cider vinegar I like to dilute before consuming, 

I know in the past I have tried to get friends to consume it to boost their immune systems, combat allergies, or give them a blast of energy. I’ve gotten two completely different reactions- one is “I can’t get enough of it” and the other is they can’t get past the “fiery taste.” So, I’ve made it my mission to integrate it into foods I consume daily to help bring it into my food and share with others.  The biggest trick with consuming herbs and how to get others on board is making it taste good. There is no reason for anyone to feel left out of the fire cider club with these tips below.

Foods and drinks I love to add it too:

-Collard Greens, Turnip Greens, and Kale- I mean, the southern classic of collard greens is already gonna be covered in vinegar- might as well give it the extra flavor with a dash of fire cider. You can add it once it is already prepared or add it to the pot when it’s almost done. If you do add while cooking, make sure it’s on a low temperature- you don’t want to get overwhelmed by the fumes while stirring.

-Bloody Mary- virgin or full Sunday brunch style, loaded with a dash of fire cider in a spicy Bloody Mary is the way to go!

-Tea- I sometimes make my own makeshift flu blend on a whim. I add hot water (not yet boiling), a little honey, a shot of fire cider, and lemon. I find adding it to the almost boiling water makes it a nice warm drink and the extra honey makes it more palatable for people who are not in love with vinegar.

-Bone bone and herbal broth- Bone broth is highly nutritious and great as a base for soup, meals, or just to sip on. When making bone broth you have to add apple cider vinegar might as well replace it with fire cider. Also herbal broths, full of minerals and can be added to bone broth. This is also a broth recipe that many herbalists and home healers add ACV to go ahead and replace it with fire cider. (There will for sure be a whole blog on this subject this fall/winter).

- Salad Dressing- adding any infused vinegar to a salad dressing is a great way to sneak in a few more herbs into your already amazing salad. Below I have written my favorite dressing:

Maple Dijon Vinaigrette:

Serving size: 4-6 salads

• 3 tbsp Fire Cider

  my personal fire cider is listed here: https://www.irisfolkmedicinals.com/shop/p/style-02-2a4wl

• 2-3 tbsp Fresh Lemon Juice

• 2 tbsp Maple syrup or honey

• 1.5 tbsp dijon mustard

• 5 tbsp olive oil

Combine first four ingredients in a mason jar or salad dressing shaker. Shake ingredients. Add olive oil and BAM! you got an amazing salad dressing.

I love adding this dressing to one of go to salads which is arugula , red apple slices, candied pecans and feta.

If you do make this recipe I would love to see your creation! Make sure to tag me on instagram @irisfolkmedicinals

Welcome to MY Blog

This spring as I was applying to different internships and other opportunities I was asked so many times to tell them a little about me. What was my favorite part about herbalism? Why had I chosen to work with new borns? And just what is it that brought me to loving plants? Well with these usual interview type questions I became a little more connected with the things I wanted to share with the people visiting my website. I wanted this to not only be a platform for my products and services but a channel to share what I do when I get my hands dirty in and out of the kitchen. I wanted to give the parts of me, if you don’t know me already, that bring me joy and keep me connected to this line of work. I hope to share recipes and some of my favorite topics, and dive a little deeper than I can on social media. Thanks for stopping by! If you do make any recipes I would love to see your finished product. Make sure to tag me on instagram @irisfolkmedicinals !

Herbal PopSicles

My favorite seasons are spring and summer. The flowers blooming, fresh veggies starting to grow, the more intimate relationship to the sun. Also what can be more amazing than a cold treat after spending a few hours picking weeds? I am providing a loose recipe on how to make some of my favorite herbal popsicles. When I say loose this means if you don’t have a huge apothecary in your kitchen or every product you can always substitute different fruits or sweeteners based on availability, or diet.

“Lady Zinger Popsicle”

Ingredients

• 1 1/2 - 2 cups of “Lady in Red zinger Tea” prepared (see tea in Shop section to find out more )

• 1/4 cup fresh raspberries

• 1/4 cup fresh blueberries

• 1/4 cup honey

• popsicle mold

• optional: replace honey with 1/4 cup “Elderfairy Syrup” in shop or for vegan option use maple syrup, date syrup or agave. I also love to place glycerites in as well. If you decide to do this you can use less sweetener. With or without it is still delicious.

First prepare strong infusion of tea. I always let mine steep for at least 20 minutes to get that beautiful rich red color. While waiting for tea to steep you can begin smashing your berries in a medium to large mixing bowl. If using “Elderfairy Syrup” or other sweetener you can add that now to the berry mixture and stir. Once tea is done steeping go ahead and add to bowl. Stir to make sure all ingredients are mixed well and then add the mixture into the popsicle mold. Place in freezer.

Depending on the size of your popsicle molds if you have left over mixture I usually place the rest in ice trays. This makes an amazing addition to a cocktail or mock-tail, or just a great way to spruce up your soda water.