Wrestling With Red Root

Long before I knew the physical medicine of this plant,  I loved this plant.  The smell of the Blossoms in the summer is rich and deep.  The heat of the sun brings out the resins in the leaf, and walking in the woods at my sisters one day I asked ”what is that smell?”  She showed me the plant….. and so the love affair began. I made an infused oil with the flowers.

A few years later, I was in Portland, studying at The School of Traditional Western Herbalism.  Matt wood was talking about Red Root, and its uses.  I was intrigued.  Each class I would come home with a list of plants to get to know deeper, seeds to buy, plants to find, or herbs to order so I could start building relationship with them.  Red Root was on the top of that list.

The next class I had with school was a camping trip on Mount Hood.  Scott Kloos, was the instructor, along with Chris and Hanna.   It was beautiful to be in the woods and learn,  We met many plants that weekend. (including Dragon Root, but that is another story…)   Songs, Food, and stories were shared.  Mount Hood and the special group of people who were there still speak to my heart. 

One of the conversations while setting up camp,  “Did you see all the Red Root Blooming?”  “Yes” others said,  but I was confused.  The Red root in Matthew’s book Ceanothus americanus.  Red Root, or New Jersey Tea. A picture of a single up right plant,  I did not see this plant anywhere on Mount Hood.  I looked and looked,  and yes,  I was with amazing teachers…. I COULD have asked….  But I am the type of student that feels I should work on it myself first……  and what would they THINK?  Everyone else can see this Red Root……  What the heck is wrong with ME!!! 

So I went home, and driving down the beautiful Mountain I searched in vain for the illusive Red Root.  I told my sister all about my wonderful trip,  and of how disappointed I was that I could not find this Red Root on my own…..  I was defeated…….  Frustrated,  and determined to find it.  I scoured my plant identification books…  and brooded.

Up to the Mountains again to visit my sis….  And she says…..”hey,  by the way,  I guess Red Root is what we call Buck Brush.” 

WHAT! BUCK BRUSH!  I LOVE THAT PLANT!!!!!!!  And that was my FIRST teaching with Buck Brush….. and it still teaches me!  Humbled, and laughing……  Oh I love this plant.  It is a different variety of Ceanothis.  It has many common names. There are over 30 varieties in the Pacific North West.

I came back in the Fall to harvest some root.  It was not easy……  let’s just say I ended up bleeding and crying while digging…..  with many blisters by the time I had the roots processed.  It is beautiful Medicine. I make an infused oil out of the blossoms and make an amazing soap.  I have used the tincture of the root to treat lymphatic issues in  low grade infection.  Infused oil of the root  for clearing energetic blockages in the torso.  Tea of the root for swelling  from histamine over reaction.

 Matthew Wood writes of it in the Earth Wise Herbal, and The Book of Herbal Wisdom.  Michael Moore has brought out much information  about working with this plant.  His writing of it in Medicinal Plants of the Pacific West are my favorite.

 “Red Root is for healthy people under stress, not sick people under treatment- the best kind of herb” M.M.

I went up to the woods this weekend to harvest Red Root.  I was a little more proactive in my planning (I thought)  this time.  I waited till after the rains.  I asked my brother In Law if there were any he was planning to take out.  He had already started on an area the day before,  so I started digging….  For about a half hour covered in mud…  with no luck..  I went back to the house and asked if he would help me with the tractor….   He came out to work on it for me.  I went for a little walk about,  going to visit Angelica, as he worked.  I heard a huge pop. Soon the tractor was turned off.  I hiked back to the spot,   and started digging through the piles of dirt left on the side.  Red Root is a Nitrogen fixer, so Rose roots, and Ghost berries, all like to tangle around the roots of this plant…..  I saw what was left of some of the tap root,  so I worked on getting that out for a while…..  I kept thinking….  “Wow,  I know the base of that plant was huge….  Where is it? “

Then it dawned on me that perhaps my brother in law brought it up to the house for me…..  so of course it was sitting on the front porch for me when I got there!!!!   LOL  oh Red Root…… Buck Brush,   you still teach me…..  thank you my dear friend……  for the humor, and the help,  in so many ways……..   and only a few blisters  this  time…….

Working with Plants on Multiple Levels

 I would like to communicate my approach to working with the Plant Kingdom beyond the basic physical aspects.  I work with plants in many ways, many levels.  They, like us are multi layered.  I am a Vitalist, which means to me that the body has the innate ability to heal itself, and giving it the nutrition/support it needs is the basic way to healing. Hot-Cold, Damp- Dry, Relaxation- Constriction. Seeing patterns and blocks....... 

  As human BEINGS I believe we are multi layered.  BODY- MIND- SPIRIT. In Hawaiian terms these are roughly translated as- unihipili, uhane, aumakua. Each having their own qualities and intelligence. Working together (hopefully) to create a balanced Being.

  In  Kabbalah  teachings I see this process as the four realms of the cosmos.

According to Jewish Mystics these are respectively.

 Aziluth-(Emanation) involving the endless undifferentiated energy of the divine;

Beriah- (Creation) encompassing ideas but lacking specific forms or structures;

Yetzirah-(Formation) incorporating the patterns or blueprints but not physicality itself;

and lastly our own familiar domain of 

Assiyah- (Action) where tangible reality- that is, matter exists.

                              (The Kabbalah Deck- Pathway to the Soul.  Edward Hoffman)

 All things of this world pass through these other layers before becoming Matter. My belief is  Plants can work on all these levels of being, as they too pass through these realms into matter. Treating the whole person, Physically, Mentally, Spiritually, and Energetically. They can hold sacred space for us on these other levels, (along with the nutritional/chemical constituents) and assist us on our healing path.  I have seen this for myself, over and over again.  I am thankful for the support they so freely give.  I am truly blessed to have them in my life.

When choosing plants in this way I try to find the plant that threads its way through all these places in our being.  Most of my friends are eating well, exercising, have a spiritual practice, and yet they still bump up against some health and pain issues that they cannot shift.   Looking at these other places in ourselves, as connected, not separate from the body, can really help the healing path.

 I work with singles of Plants.  I like to know how they work alone before I combine them with others.  I read, study, ask others, and take in to account my personal experience. I ask Great Spirit to guide me.

Infused oils are one of the main ways I incorporate this.  I like hot processed oils,(because I come from a food background, this made more sense to me.)  You could call these "meditative" oils I suppose.  I use very small amounts, and get very good results.
An example would be Mugwort oil.  I usually start here with pain.  If it is stuck energy in the meridians it usually does the trick.  It moves the pain out.  (you still may need to address WHY it was stuck in the first place)

I also use Flower Essences. Poke flower essence comes to mind.  I use this for Lymphatic issues in general.  I also use it for ancestral patters that are being felt (in the body, or the mind) that are not of service anymore  and would like to be shifted.

I custom blend tinctures for each individual.  I recently made a Back Support blend with Poke FE, Black Cohosh, and Boneset tinctures, to help with pain in the back , and "carrying the weight of the family".  Drop Doses.

Herbal Bath blends are another way to incorporate the healing power of plants, along with the beauty of being held by water.  It is a great combination.

Salves, Lotions, Teas, Soaps,  Lip balm, adding honey to a lip balm so only sweet words come out of your mouth..........   

Working with plants in these places requires more ATTENTION to the INTENTION.  We are asking for help with Creation, Formation, and Action. BEING humble, asking for guidance, and for the greatest and highest good for everyone involved is a great place to start. 

There are many ways to work with the Plant Kingdom.  I hope this has helped you to understand the way I relate, and work with them.  I am honored to be able to do this work.  Aho

Elderberries

I am posting a link to a blog I wrote in 2009 about elderberries, for Medicine Women Gather.  A group of herbal sisters from across the Pacific North West.  I hope you enjoy it!




http://medicinewomen.wordpress.com/2009/09/23/the-blue-elderberry-my-fall-obsession/

New Year, New Dreams

I was reading on facebook the other day.  My friend KiKi posted a comment..... " It was time to dream new dreams to get to watch them come true.".......

  It struck me how wonderful the world has been to me these last few years, and how many amazing people and adventures I have been on as of late. I have learned alot the past few (5) years about plants,  deepened into relationship with them and my Herbal community.  Sitting in a little conservative town in the center of Washington State, I sometimes wonder what the heck I am going to do with all this passion, knowledge, and insight. I am called to it, just as I was called to be a Mother, to be a Chef. I love it, and there is no separating myself from being an "herbalist" in my daily life any longer.  It informs how I view my world daily in my musings, my interactions, and my personal beliefs, and my politics. So this is a big thank you to those teachers and friends, who have been a part of this journey, and a wish list included for the future, to get to watch new dreams come true. 

To my ancestors, who reminded me through learning from the plants that we always have teachers.  To my Huna Kumu Kanalani, for setting me on the path of apprenticeship.   To my mom,  she is a naturalist at heart,  she is a keeper of sacred ground and lover of trees.  To my Nana, She loved roses, who in her parting from this world gave me a gift that was used to start my herbal journey.  To my sisters, Kally and Lyn,  both keepers of sacred lands,  Thank you for allowing me to walk your sacred spaces. To my dad, a farmer, and lover of the dessert.  Thank you to my children,  for drinking my tea.........

Thank you to my first formal herb teacher, Suzanne Jordan, of Cedar Mountain Herb School.  The way you teach about plants, where they live, is priceless.  To that amazing spring/summer apprenticeship Group!  Ellen, Kate, Carrie, Whitney, Cassandra, Myrha,........  all of you, you are still held close in my heart, and I love it when we get to chat even if it is only on line! What an amazing group of women!  You inspire me.

To all the teachers at The School of Traditional Western Herbalism.  Matthew Wood especially.  He is a Master, and I am honored to sit at his feet and learn, anytime that can happen. I am a "Woodist" plain and simple.  (I see a T-shirt design coming on.....)
Scott Kloos, I am so thankful for your sharing of Plant Spirit Medicine. Thank you for being true to yourself, and showing me how that is possible. Paul Bergner,  I have learned so much from you,  and I hope to be able to live up to your standards.  Margi Flint,  I think I reference your book more than any.  You are a wonderful teacher, and I am deeply grateful for the time I have got to spend learning from you.  Chris and Hanna,  thank you for taking all the time and care to make this school possible........ I can't wait to see the new teaching space.....  :)

To my dear friends Dina, TJ,  Alyssa, Coko, Chris, Matthew, Lynn, Mikey  (Carrie and Kate) and the rest of my classmates through this school.  What an honor it is to talk plants with you.

Herbal conferences in AZ.   Martha Burgess, Mimi kamp, Charles Kane, Eric Yarnell......  to name a few.

Grandmothers council,  What an example of how to truly be in community. Learning plant medicine from  Flor De Mayo, Grandmother Julieta, and Grandmother Rita.  Red Spider Woman,  in asking you about Tobacco: holding my hand, you looking into me, saying,  "so, you want to know about Tobacco huh...." with the eyes of spirit....... a moment in my life I will never forget.   Thank you Grandmothers.

So whats next?  I have a few people I hope to get to study with someday..........  Sevensong......  I fell like I learn from you quite often,  you do a great job of educating anyone who wants to take the time to learn.  I would really like to do an herbal first aid class with you.  Jim Mcdonald....Calamus.....  what can I say?  Aviva Romm......  I am making Tinctures right now to help with pretussis.  I live in Grant Co. WA.  Where the outbreak was so bad last year,Thank you.
 Charles Garcia,  I have fallowed you for a few years,  Curadoism is a system that speaks to me, and your realism is refreshing.  "Give Care". I will try sir.
 Kiva and Jess,  you and Plant Healer are the only reason I would think about buying a  "kindle" or whatever the things are called so you can download books and read them.......  your words speak to my soul, and give me hope for the future.

It is with a full heart, I sit here and dream new dreams.......  Happy New Year Everyone!   

Gluten Free Lemon "Cream" Meringue Pie

I received my first Cook book at the age of 6........  It was a Betty Crocker Children's Cook Book,  and I am sure I still have it in my stash somewhere.  Food and cooking have been my life, passion, lively hood and way I have been able to take care of the  people i care about..  My baking experience has really given me great roots to start to explore Gluten free baking.  It can be easy, and it can be challenging, depending on what you want to recreate.  I believe you need to start where you are at.....  (in anything)  So , I will be giving recipes for both regular flour, milk, etc, and also subs for making things Gluten, and dairy free.  I bake quite often for my friends, and family members who are cutting gluten and dairy out of their diet.

A note about substitutions,  think of the Texture and color especially when substituting for dairy.  I prefer coconut milk, as I think it substitutes really well.  I have even used it in chocolate ganache.  My Katie,  doesn't do well with coconut milk, so I used Hemp milk for this recipe.....  it turned out a little brown,  but it was absolutely delicious!  And if you have never made a pie crust before......  there is a learning curve involved.  Handle it as little as possible, re-rolling only makes things worse.  It is better to patch and pat it in the pan.....  besides you are really going to cover it all up anyway with filling, so RELAX!!!!

I used Namaste foods Biscuits, Pie crust &More!  for my Crust.  I used butter(you can Sub organic shortening here) just fallowed the recipe on the bag, adding 1/4 cup pdw sugar to make it a sweet crust.  I divided this dough in 1/2, wrapped in plastic, shaped them into a disk, and put in the refrigerator overnight.  (at least an hour, this really helps distribute the moisture in the crust and chills the fat so it will be nice and flaky)  Roll out on a floured surface, use a pastry scraper to move the crust to the pan.  Pat int place, patching where needed.  Flute edges, and bake 400*  for 12 to 15 minutes.  Let cool completely.

Filling:

2 cups Hemp milk
2/3 cup turbonado sugar
1/2 cup fresh organic squeezed lemon juice
1/4 cup corn starch (can sub sweet rice flour)
4 egg yolks
2 Tlb butter (can omit)

Heat Hemp milk and sugar in saucepan. 
Whisk cornstarch into lemon juice in a medium bowl. Add egg yolks.
When milk is almost to a simmer,  add a cup slowly whisking into the egg /lemon mixture.(this is called tempering)
Now add this mixture back into the simmering milk on the stove, whisking the whole time.
Cook over Medium heat until boiling, and continue to boil for 1 minute.  pull off heat and add butter.
Place in a bowl, placing plastic wrap against the filling, and cool in refrigerator. (a couple hours before you start on the Meringue)

Meringue:

4 egg whites
2/3 cup sugar
pinch sea salt

Bring a small pan of water to simmer on the stove.  In a stainless steel bowl,  mix egg whites, sugar and salt.  place bowl over simmering water. Mix by hand with wire whisk, continually mixing, until It is hot, (about 140*)  Remove from heat and beat by hand or with electric mixer until stiff, but still shiny peaks form.  (stiff peaks are when you slowly raise the beater out of the bowl, and turn it over, and the eggs come to a point,  they do not bend over....) 

Place filling in prepared crust, spread Meringue  over top, sealing all edges, and bake in a 400* oven for 7 to 10 minutes until Meringue is colored evenly. 
cool

We like to add a layer of Raspberries in the filling.
Happy Baking!


 

Wandering with Walnuts

You have to have faith in the future to plant a Walnut Tree..............
My Father planted 2 out at the farm, from a mail order catalog I think.  They can grow up to 150 ft high..... and live several times as long as we humans.  They were planted next to the Horse corrals, and it has been a good relationship.  The old Manure has fed the trees...... and the horses have beautiful shiny coats.

It took a few years for the trees to produce....  they were just little saplings when they were planted.  When they finally did set,  My parents convinced my Baby Brother Rand he could make a killing selling FRESH, HAND CRACKED WALNUTS.  He went to the store and saw they were $2.79 a pound (yes, this was a long time ago....)  and Rand , being the bright business mind he was..... saw dollar signs on those  trees.The wheels were set in motion.  All Fall he picked and shelled walnuts until the freezer was full.  He even had a great slogan.........  "Hand Picked by Real Native Americans".........   Yes it was a grand plan,  until Ma and Pa gave all of his hard work away......  to his sisters, visiting friends......  Neighbors........  so much for the Walnut fund..........   But thank you Rand,  for the Walnuts! 

My children also got to get in the walnut harvesting business.....  they would get a Quarter for every bag full of walnuts they picked up.  (they assure me this was NOT enough money.....)  and now My brothers children pick up the walnuts at the farm.........  and tonight,  I am cracking a batch. 

Walnuts have long been considered Brain food......from the doctrine of signatures.Walnuts are one of the few nuts that contain omega -3 fatty acids and they are the main non-fish source of Alpha -linolenic acid. They are nutrient dense with antioxidants, vitamin E, and minerals. They are a rich source of protein, dietary fiber and have no dietary cholesterol.(Murray 461)

A 1/3 cup serving of shelled walnuts contain 210 calories, 20 grams of fat,  5 grams of protein, and 6 grams of carbohydrate.    Shelled by your own had and kept in the freezer, they will keep for a year.

Sally Fallon, in Nourishing Traditions
 http://books.google.com/books/about/Nourishing_Traditions.html?id=xIKkmlKOFfQC
Shows you how to soak and then re-crisp your nuts to retain the wonderful nutrition in walnuts. Soaking them overnight helps neutralize the natural enzyme inhibitors in the nuts so your body can more easily absorb the nutrition.  Her Rosemary Walnuts are amazing.......  I just love this book in general......  I highly recommend it.


Walnut Pesto,Cinnamon Walnut Granola, and of course many a Carrot cake through the years have had the secret ingredient of wonderful fresh walnuts. 

Yesterday, My baby brother Rand and his partner had a beautiful baby boy, Max Davin.  I think, the best gift I could give them, is a Walnut tree.
You have to have faith in the future to plant a Walnut Tree...............

Fall and The Push to Harvest

It is Fall, the smell of cool ground, leaves, apples, and urgency are in the air.



Growing up on the farm,  food preservation was part of our summer routine.  I remember standing on a chair helping my mom can peaches......  stirring the sugar and water in the jar with a wooden spoon. Grape juice, pears, cherries.........  and of course apricot pineapple Jam.  My Dad pulling in the yard with a pickup load of corn to be shucked, blanched, cut off the cob, and frozen.  We would trade potatoes for carrots.....  My dad raised dicing carrots for freezing.....  the size of sugar beets..... yes really.......... (i still have a distaste for cooked carrots...... we ate them so much in the winter....) we would buy 25 lb bags of Onions.

 We raised our own Beef.  My dad was a master..... I still compare the beef I eat to that I grew up on. Lamb was also eaten on occasion,  yes, Snowball and Herkimer (Lyn's "pets") were delicious.....

 My mom made Home made bread, I didn't learn to make bread until after I left home. Why would I, I got to eat hers!    I inherited her stone grinder.  It has been well used, from my childhood, to my own business adventures,  this grinder has made many a loaf of bread. It has ground wheat, rye and corn.

In Idaho it is Potato Harvest.  I have sorted on the back of a combine, Graded potatoes as they left the cellar.  Drove  "Spud Truck" even to buy a fancy sewing machine I wanted.  Not those fancy 10 wheelers with the automatic transmissions. No, we are talking Double clutching BOBtails from the past.....  that are still put to good use in Idaho.......  Thank you Angie and Shelly for helping me learn the art of potato truck driving.

There was not much fruit in Idaho where we lived.  My Mom and Dad would Bring us boxes of canned peaches, wonderful Washington apples, walnuts from the farm, 25 pound bags of Pintos and Red beans .  My dad would dry apples, he dipped them in pineapple juice to help with the color.  My kids still fight over these when I make them.  We would send them home with Idaho potatoes.......   Ashton is the seed potato Capital, they raise dense hardy potatoes in the high country next to the Teton's.

Spudnuts are a tradition after harvest...., we celebrate the abundance of family, home, community and the earth. 

We had our own Spudnut Festival last month..... here are a few pics, and the Basic recipe.  Spudnuts are Potato Doughnuts.  The first time I had them was at Grandpa Wayne's and Grandma Ruth's House. This was a staple in my bakery in later years.

  In this modern age of supermarkets and  the "free market" system, we can go to the store and buy any fruit or vegetable we desire, almost any time of year.  Yet there is still within me, this urge to "stock up". Is it my farm heritage?  The long hard cold winters in Idaho that I spent?  To me, it is something deeper.............  A connection to the seasons, the elements, the rhythm of life. A thankfulness to the abundance of the earth, and the comfort of knowing I put a little summer away for the winter.


   

Spudnuts

Cook:

2 large russet potatoes in enough water to cover.

 Poor off water to cool.  Mash potatoes.

In a large mixing bowl combine:

4 cups bread flour

1 1/4 cups sugar

1 cup powdered milk

2 Tablespoons Yeast

Add cooled potato water, and enough extra water to make 5 cups total. (should be warm, not cold)

Stir in mashed potato.  Let this mixture sponge for 15 minutes until it appears bubbly.

Add:

5 eggs

1 cup melted butter

1 Tablespoon salt                   

4 cups  unbleached All Purpose Flour

10 cups Bread Flour, or enough to make a medium soft dough.

Knead until smooth and elastic.

Let rise until double. Punch down. Let rise again.

Roll out on floured surface to ¾ inch thick.  Cut, let rise till double.

Fry in hot oil (375*) till golden brown.  Ice as desired……