Mountain Rose Herbs is giving away one free ticket before January 8th
– check out their blog about Emily Ruff and the conference to learn more and cast your entry!
We are so excited to share this interview with Emily Ruff, the Executive Director of the Florida School of Holistic Living and a community herbalist who has practiced the art and science of plant healing for over a decade. Her studies have taken her around three continents where she has studied under healers of many traditions. Emily’s dedication to preserving bioregional medicinal plant traditions and ecosystems led her to serve as a Board Member of United Plant Savers. Inspired by a need for greater connection among her regional community, she founded the Florida Herbal Conference event in 2012, an event which continues to sell out annually. Enjoy the interview and be sure to enter for a chance to win free registration to the 2016 conference!
We came across some yummy looking tangerines and decided to make some sherbet! We adapted from this recipe here from vanillaandbean.com, which they adapted from Alton Brown’s recipe here to make it vegan. See, it’s all about making a recipe your own!
- 2 Cups Orange Juice, fresh-squeezed tangerines. This will require 2-3 lbs of oranges. Refrigerate the oranges overnight if possible.
- 1 Tbsp Lemon Juice
- 1 Cup Granulated Cane Sugar
- ⅛ tsp Sea Salt
- ½ tsp vanilla extract
- 1¾ C, or 13.6 oz can full fat coconut milk, refrigerated overnight
- 2 Tbs Orange Zest, 2 small oranges
- The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker’s freezer bowl in the freezer.
- In a high speed blender (or a food processor), blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl. Add the orange zest. Stir.
- Refrigerate until mixture is 40F or less (I refrigerated mine overnight to reach appropriate temperature).
- Process mixture in an ice cream maker according to the manufacturer’s directions. When finished, the sherbet will be like soft-serve (mine took 25 minutes).
- While the sherbet is processing, line a storage container with parchment paper and place in the freezer.
- Spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
- Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze mine overnight, but a softer serve consistency can be enjoyed in about three hours.
- Serve in a bowl or cone.
- Store for up to two weeks in the covered container in the freezer.
Granola is great to have ready to go in the kitchen. It’s great by itself, on ice cream, yogurt, mixed with your favorite cereal, take some on a hike or for a work snack – really the possibilities are limitless. You can also make it seasonal, based on what you have in the kitchen already or just based on the flavors you like. We made this one into an autumn-y blend, just for fun! Feel free to adapt as you would like. We used almonds and walnuts as our nut blend, but peanuts or cashews work just as well. It’s best to use the raw versions, if they are already roasted they will burn in the oven. The chia seeds, flax meal (or flax seeds), cinnamon, nutmeg, and sweet potato puree are all things we had already and wanted to use. Other good ingredient options are coconut, raisins, craisins, or any kind of dried fruit, be it mango, pineapple, banana, or apple. Follow your heart!
- sweet potato puree – ½ cup, which is less than one sweet potato
- oats – 3 cups
- almonds & walnuts – 1.5 cups, chopped coarsely
- chia seeds – 2 tbsp
- flax meal – 2 tbsp
- coconut sugar (can also use white or cane sugar) – 3 tbsp
- kosher salt (or sea salt) – ¼ tbsp
- cinnamon – ½ tbsp
- nutmeg – ¼ tsp
- coconut oil – ¼ cup, melted (we used unrefined, it has less coconut flavor)
- maple syrup – 1/3 cup (agave works also, but doesn’t have that yummy maple flavor!)
- zante currants – ¼ cup
To make the sweet potato puree: Bake a whole sweet potato at 375 degrees until tender. Let cool, scoop out flesh, and puree in your blender. Any extra can of course be eaten!
For granola: Preheat oven to 350 degrees. In a large bowl, mix together all dry ingredients except currants (or any dried fruit & raisins) – nuts, seeds, oats, salt, spices, sugar. In a separate bowl, mix together the sweet potato puree, maple syrup, and coconut oil. Combine into one bowl, and mix them together thoroughly. Spread the mixture into an even single layer on two baking sheets. Cook for 10 minutes, then rotate and switch shelves, also add currants or dried fruit on top at this point. Back in the oven for 10-15 more minutes. Check frequently to make sure it’s not burning – it should be toasted and dried out, but not burnt. When finished, remove from oven and let cool until room temperature, then transfer to your desired container. This will last at least a week at room temp, or you can freeze some to last longer, up to six months.
Materia Medica: Elder
Common names: Elderberry
Latin name: Sambucus nigra var. canadensis
Parts used: Flowers and berries in modern herbal medicine, all parts historically.
Action: The flowers are a wonderful diaphoretic! Fevers are the body’s way of fighting off infections, so we don’t always want to lessen a fever, unless it’s either too high or has been going on too long. For a fever they’re beautiful in a tea or even in the bath, but tinctures will work well too.
Elderberries are antiviral and are an immunomodulator, which means they help the body balance to whatever level of action the immune system needs to fight infections. The berries make a lovely tincture, syrup, or elixir (combination of the two!) to prevent infections, and when taken during acute infections can lessen the infection’s severity. You can dry the berries too and add them to teas, they’re in our Heart Chakra blend, as well as the Everyday Wellness!
Once you can identify elder, and are aware of its healing properties, you’ll see it everywhere! Highway ditches, roadside creeks, your backyard! It’s a shrub and not a tree, and if you see one in the wild you’ll probably see 50! It prefers wet feet, which is easy to get in rainy Florida, and as of the last few years has taken to flowering almost year round! We’re lucky to have an elder shrub growing in the Dandelion garden and it is one of the happiest cultivated elders around! Tall, prolific flowers and berries, and keeps both its neighboring human and bird population very happy (the birds eat the berries too!).
I love to use elder daily in the wintertime, when everyone around me is full of cooties. It makes a beautiful and delicious preventative drink, and is was from inspiration from the elder that created the Everyday Wellness herbal tea blend at Dandelion!
Elder really is a pharmacy within a plant, and a tasty one too! Please enjoy these links to learn more about elder from some brilliant teachers:
If You Build It—Farmers Market
Wonderful flick about what happens when two architects/ designers take two years out of their lives to make a difference in a small community in Bertie County, NC.
The final project of the students and teachers was to build a farmers market. The design was created by one of the students.
Currently running on Netflix.
Please vote this week because —- EVERY vote counts.
Testimonials from past Campers:
“Amy is the perfect instructor for this series of classes. She moves easily between conversation and demonstration to share her knowledge of nutrition and cooking technique. We all have heard the message that healthy and delicious food choices and preparation are accessible to all of us but Amy will inspire you to actually revise your grocery list and make changes to your daily diet. Greens are great.”
“Amy is a wonderful, friendly, welcoming person. And with her training and experience, she is a very effective teacher and an efficient chef. Her recipes are simple but delicious. She loves answering questions about food and sharing kitchen tips, and you will learn a lot in her class. I know I did!”
“Chef Amy has changed my kitchen forever! My vegetables are no longer just boiled, and chopping them is faster and much more fun! Her recipes are delicious and serve as a great starting point, but her techniques are what make cooking even possible for me. The amount of time they save and the fun they bring get me in the kitchen and wanting to be creative!”
Session 1: Go Green. Chef Amy will kick start the series with an educational lecture on how to select quality ingredients. She will discuss the benefits of eating organically and the realities of how most of our food is produced. We will prepare seasonal dishes with local greens. Dishes may include depending on availability: bok choi, kale, collard greens, sorrel, spinach and Swiss chard.
Session 2: Somewhere Over the Rainbow of Vegetables. Chef Amy will explain how to select the freshest seasonal vegetables and the most nutritious ways to prepare them. Cutting and cooking techniques for fresh vegetables will be the focus. In this class, you will learn how to incorporate vegetables into every meal and snack of the day.
Session 3: Sea Vegetables Aren’t Just for Mermaids. Chef Amy will identify a variety of sea vegetables and discuss the powerful health benefits of incorporating them in your regular diet. We will create easy dishes and snacks from these trace mineral rich treats from the sea.
Session 4: The Great Whole Grain. Chef Amy will discuss what a whole grain is and the benefits of choosing whole grains over refined grains. We will identify a variety of whole grains including oats, quinoa, rice, amaranth, millet, freekah and farro. We will prepare whole grain dishes that may be enjoyed for breakfast, lunch and dinner.
Session 5: The Perfect Plant Protein. Chef Amy will demonstrate the best ways to cook dried legumes. She will discuss the benefits of consuming legumes as a staple source of protein. We will cover how to create tasty dishes from our nutritious little seeds.
Session 6: Soups On! Chef Amy loves vegetable soup all year round. Its an easy meal, side dish or snack that you can make ahead of time and enjoy anytime of the day. We will learn how to make a fresh stock as a base for our homemade soup du jour.
Each class will include a health and recipe packet, sampling of the dishes we create and homemade beverages.
Tuesday ‘s from 7-9pm
no class week of Thanksgiving
Homegrown Local Food Cooperative
2310 N. Orange Ave.
Orlando, FL 32804
Tuition: $150 for the entire Camp!
To Register email Chef Amy:
Driving on Edgewater Drive in Orlando/ College Park area today, I saw some furniture sitting outside a store I had not seen before.
The store is called Modern Redemption and carries many Mid-Century Modern pieces. Renj Reeichert, the owner said he has been at the location for about a year. Currently, he is only open on weekends. Yet, if you call him he can schedule a time for you to see a piece you might be interested in adding to your home.
He has some serious skills to restore pieces and has done great work on the furniture. Here is one that was really eye catching he just had finished.
Here is the link to his Facebook page where you can see some of the pieces for sale.