 Scientific Name: Ferula asafoetida (Latin ferula, “carrier”; asa, “resin”, and foetidus, “smelling fetid”) Common Names: Devil's dung, Stinking gum, Food of the gods, and Giant fennel, Hing Family: Apiaceae Taste/Energetics: Bitter, warm, grounding, stimulating Parts Used: gum resin from the rhizome and root of plant Actions: antispasmodic, carminative, digestive, expectorant, laxative, and sedative, antispasmodic, expectorant, stimulant, emmenagogue and vermifuge. About the plant: Native to Central Asia, eastern Iran, and Afghanistan. Ferula looks like a giant parsley plant. The tap root resembles a massive carrot. They are harvested when they are 4-5 years old in early spring before the plants flower. The roots are cut where stems protrude to allow it’s milky latex to pour out. The stinky, milky exudates are scraped off and collected, creating fresh wounds for more asafoetida gum resin harvesting. Fun fact: Asafoetida has been used historically as wolf bait  Uses: Asafoetida is perhaps the most pungent and prevalent spice throughout Central Asia and the Middle East. Some say it’s what makes Indian food taste Indian. Asafoetida is what provides that onion-y, warming, mysterious flavor so characteristic of Indian and Persian food. Asafoetida has an extensive history of use as both a food and medicine. (As a low FODMAPPER with a tendency to be dry-skinned, cold-natured, and slow to digest, Asafoetida has become my best friend, but more on this later). For one, Asafoetida has an incredible taste. I would say it is a combination of miso, onion, garlic, and saffron with a touch of egg. It’s such a complex and intense flavor that a little bit goes a really long way. Asafoetida accentuates other herbs which is why it is traditionally mixed into blends like Kitchari (a popular blend for stewing veggies and flavoring rice and lentils; I adore it on scrambled or fried eggs) and Hingvastak churna, a digestive blend used in Ayurveda for those with a cold digestion by nature. Asafoetida has a history of being used for nervous, digestive, and respiratory system conditions and afflictions. Asafoetida was once used to treat hysteria, although these days we refer to that as a good ole’ sedative. Going along with it’s calming nature, it also can thin the blood and lowers blood pressure. As a respiratory system aid, it’s used for ameliorating spasmodic, inflamed conditions like bronchitis, asthma and whooping cough. Additionally, the volatile oil in the gum is eliminated through the lungs, making this an excellent treatment for asthma. It’s indicated for those with “spasmodic tightness” in their lungs, given the feeling of incomplete breath/air hunger. In Ayurveda, the Traditional Medicine of India, it is said to nourish and relieve stagnation of the nervous tissue for cases of sciatica, paralysis, and epilepsy (cold conditions). As a digestive aid, it has a few mechanisms of action. For one, it is invigorating to any stagnant gut condition, stimulating blood flow, digestive juice secretion, and peristalsis to get things moving and grooving. It’s high volatile oil content acts as a carminative, popping gas bubbles left and right and relieving lower abdomen distention. Therefore, it’s great for gas! In Ayurveda, it is one of the primary herbs indicated for people with a cold and dry constitution (vata). People with a vata constitution have a hard time regulating heat in their body. Their digestion is often slow, yielding gas, belly distention, and constipation. On that same note, Asafoetida can clear coldness and stagnation in the uterus, regulating periods and easing spastic cramps. It is said to warm the uterus and stimulate menstruation. And it’s great for low libido (often the case of low blood flow, invigoration in the nether regions). Hing is also known to reduce Candida growth and other pesky, unwanted gut flora, viruses, and worms. (they are probably turned off by how stinky it is!). In fact, Asafoetida was used to combat the flu during WWI because of its antiviral properties Contraindications: Do not use in medicinal/high dosage quantities. In large amounts, an abortifacient quality has been noted due to it's stimulating qualities. Simple, Savory Kitchari Egg Recipe
In a cast iron skillet, melt 2 tbsp grass fed butter or ghee on medium-high heat. Add 1 tsp of kitchari spice and ¼ tsp paprika. Let infuse into the butter for a few minutes until the kitchen is smelling fragrant and lovely. When you can hear it sizzling, crack an egg into the buttery spices. Top with a bit of sea salt, black pepper, and freshly shaved pecorino or parmesan cheese. Let cook on medium-high for 1 minute. Flip over and douse with a few shakes of Coconut aminos. Cap the pan with a lid and turn the burner off but leave the pan on the burner. Meanwhile. Slice up half an avocado and whip up some dijonaisse using the ratio of 1:3 - dijon:mayo (just make sure it’s coconut oil or avocado oil mayo- we don’t want any rancid vegetable oils inflaming our breakfast!) At this point (about 4-5 minutes later), the kitchari egg should be totally cooked. Remove it from the pan and slide it onto the sliced avocado. Top with a dollop of dijonnaise. Fresh chopped parsley and crispy almond crumbs, toasted coconut, and/or bacon bits adds a nice finishing touch!
2 Comments
Common Names: Linden, Lime Tree, Basswood Scientific Name: Tilia sp. Family: Malvaceae Varieties: 30 known (and 80 cultivated) species with varying medicinal qualities. The most well-known medicinally are: T. cordata, T. americana, T. platyphyllos Taste: sweet, slightly bitter Energetics: aromatic, cooling, soothing Parts Used: young leaves, buds, and flowers. Bark, sap, and leaves have also been used as food (Forêt, 2015). Actions: Anti-inflammatory, antispasmodic, anxiolytic, astringent, cardio-tonic, demulcent, diaphoretic, diuretic, hypotensive, nervine, stomachic, vasodilator Constituents: Calming volatile oils, quercetin glycosides, kaempferol glycosides, mucilage (Tilgner, 1999) About Linden,The sweet scent and delicious taste of Linden alone is enough to make anyone fall in love with this tasty tree... not to mention its long list of healing properties. The genus Tilia includes 30 species with varying degrees of medicine. The most popular Tilia species, T. cordata or Littleaf Linden, lights up European streets with its lovely aroma. It has been used for centuries as a nervine; in fact, the oldest Tilia cordata is 2000 years old, residing in Gloucestershire, England and is still producing medicine today (Kleiman & Cavanaugh, 2018). Tilia americana, American Linden or Basswood, is native to the eastern United States. Basswood is a bit less medicinal than its European relative, although it is still an effective remedy for an overburdened nervous system. Linden can grow over 130 feet and is resilient to environmental pollutants and temperature extremes. Linden’s solid, steady and strong nature indicate its ability to strengthen, protect, and help its users rise above the struggles of life. As a gentle yet effective nervine, Linden is equally beneficial to the very young, very old and feeble, those on medication, and everyone in between. Tilia is specific for nervous tension held in the heart. Linden’s action in both the cardiovascular and nervous system illustrate how the body doesn’t ever operate in isolated systems. As a vasodilator and relaxant to heart musculature, Linden gives an oxygenated sense of relief, easing the mind and calming the heart at the same time. This complementary set of actions is why Linden is known as a prophylactic for arteriosclerosis and hypertension (Tilgner, 1999). But don’t start enjoying Linden’s benefit before it’s too late: according to famous French herbalist Maurice Mességué, “One cannot start taking [Linden] soon enough”. Consider Linden for any dry, hot, inflamed, uncomfortable states. Dry throats and fussy fevers are soothed by its cooling, demulcent qualities. This demulcent has the duel benefit of being an astringent too, meaning it tones weepy, leaky tissue and ensuring that moisture is locked in (Forêt, 2015). The same goes for hot, irritated, upset stomachs. Linden after meals brings calm and easy digestion. Use Linden for the breadth of anxiety disorders, from grief, fear, depression, insomnia, shock from trauma, and general nervous tension. Linden aids the adrenals, the tiny but powerful organs that pump out stress hormones. Linden has been shown to possess corticosteroid-sparing properties during high-stress situations. Linden can also shorten the duration of viral infections (Tilgner, 1999). Its cooling qualities can shorten a fever and improve a cranky, diarrhea-prone digestion. Dosage & Preparation: Pour just boiled filtered water over 1-2 tsp of fresh or dried leaves. Steep for 10 min and drink 1-3 c/day. You can also make a cold infusion by pouring room temperature water over leaves/flowers and letting slow steep over night. Drink cool in the morning for a refreshing start to the day. As a fresh or dried tincture, take 1 dropperful 1-3 times a day. Young leaves in the spring can be enjoyed as a salad green. Plays Well With: Nervous system: Damiana, Lemon Balm, Oat, and Licorice (found in our Take it Easy Tea!) Cardiovascular System: Hawthorne, Motherwort, Pomegranate Digestion: Marshmallow, Tulsi, and Chamomile for hot, cranky digestion; Cardamom, Orange peel, Rose, and Licorice for after-dinner digestif Throats and Colds: Marshmallow, Cherry bark, Licorice, and Elderberry Resources
Kleiman, J., Cavanaugh, N. (2018). Open Up Your Heart and Let Linden Play! Railyard Apothecary Tilgner, S. (1999). Herbal medicine from the heart of the earth. Creswell, OR: Wise Acres Press, Inc. Keyes, J. Linden. Herbs for Mental Health. Retrieved 2019. https://herbsformentalhealth.com/linden/ Forêt, R. (2015). Linden Flower Tea Benefits. Herbs with Rosalee. Flickr Creative Commons - Tilia pictures by Johannes Shwanbeck, Marco Verch, and Joshua Allen  Nettle, Urtica dioica, UrticaceaeParts Used: leaf, root, seed (leaf discussed here) Energetics: salty, sweet, nutritive, drying, neutral Habitat: Herbaceous perennial native to Europe, Africa, Asia and North America preferring open or partly shady habitats with plenty of moisture. Nettles are often found on forest edge, by rivers or streams and on roadsides. Now, Nettle has naturalized throughout the world and is often found growing in a streamside ditch Actions: alterative, analgesic, antioxidant, anti-inflammatory, anti-ulcer, antiviral , anticancer, antibacterial, antifungal, antiandrogenic, diuretic, hepatoprotective, nutritive tonic Active Constituents: Minerals, chloropyll, silica, terpenoids, carotenoids, including β-carotene, neoxanthin, violaxanthin, lutein and lycopene, fatty acids (palmitic, cis-9,12-linoleic and α-linolenic acids), a variety of polyphenols, essential amino acids and proteins, vitamins, tannins, carbohydrates, sterols, polysaccharides, and isolectins (Kregiel, 2018) Nettles have been treasured through the centuries and for good reason: few other plans can boast such a robust list of medicinal uses, nutritional value, and textile fiber potential. The use of nettle in fabrics has been dated back to 2000 bc with burial shrouds found in Denmark. Hippocrates wrote about 61 remedies using Nettle. Primary Actions1. Nutritive Tonic- Nettles are quite possibly the most vitamin and mineral-dense plant in Western Herbalism. They are one of the highest known sources of iron and chlorophyll (chlorophyll is what makes plants green and thriving, so when you eat it - you thrive, too!). Chlorophyll is incredibly cooling and alkalizing to the body, and its high content in Nettle plays a role in its powerful anti-inflammatory action. Nettle leaves are mineral rich, particularly high in iron, selenium, zinc, and magnesium. For this reason, Nettles are always indicated for weak, listless, pasty, and/or anemic people. Nettles contain 2x more antioxidant-rich polyphenols than cranberry juice (66.61 mg GAE) [27]. Protein, Vitamin C, fiber, and silica - important for bones! - are also exceptionally high in Nettle. As a nutritive tonic, Nettle works best when taken regularly. Folk herbalists munch on Nettle in a variety ways - sautéed with eggs and other veggies, stewed in soups and broths, or blended into a pesto or smoothie are great ways to eat Nettle. It also makes a tasty simple tea. Nettle’s rich mineral content means it is excellent at strengthening bones and connective tissue, enhancing protein metabolism, building the blood and nourishing the entire body on a cellular level.  2. Diuretic - Nettles are supreme medicine for the entire urinary system. Plants with a “salty” taste let us know they are rich with minerals; this is common for kidney-specific plants like Horsetail, Dandelion, and Celery. Assessing Nettle holistically, you can see that it thrives in deep, damp soils. Using the doctrine of signatures, Herbalists throughout the ages have learned that Nettles also regulate dampness in the body. Pretty cool connection! Synthetic diuretics work solely in the urinary system, increasing liquid output and urination. Herbal diuretics, on the other hand, work much more holistically- they regulate liquids throughout the whole body, working systemically on the Water Element (Evolutionary Herbalism). Synthetic diuretics are used to relieve edema, swelling and gout, but in doing so, they also deplete potassium due to its high water solubility (no one wants to be peeing out precious minerals!). This is why potassium pills are often prescribed at the same time. Herbal diuretics like Nettles are brilliant in that they come equipped with minerals like potassium so that depletion is much less common. Nettles also have a toning, drying and astringent effect, bringing extra umph to cases of leaky, weapy, lax tissue states. Think of Nettle for cramping uteri, post childbirth, leaky gut, high/low blood pressure, and any inflamed puffy state. 3. Alterative - Alterative is an herbal action term that pertains to an herb’s effect on one’s ability to process and remove toxins systemically. Historically, alteratives like Echinacea- also known as Snake Root for this reason - were used to remedy snake bites because they helped the body cleanse itself of circulating toxins. For this reason, alteratives are commonly called “blood cleansers”, but their action is much more complex. Snake bites might not be as common today, but most humans living in the modern world have some degree of toxicity circulating inside. Nettle’s other actions as a diuretic and nutritive play into its role as an effective alterative. Nettle has traditionally been considered a “spring tonic” - folk herbalists would eat the young fresh leaves in the early spring to open up the channels of elimination after a stagnant winter season. Alteratives improve the removal of waste products, enhance metabolic functioning, improve the absorption and distribution of nutrients, and just make you feel fresh and great. 4. Anti-inflammatory - Because of its dank supply of chlorophyll, Nettle is able to cool and alkalize the body. Puffy, inflamed tissues are cooled, nourished, toned, tightened by Nettle’s touch. Arthritic joints, inflammatory GI conditions, excessive cardiovascular heat (often displayed by high blood pressure), and inflammation of the urinary and reproductive organs are especially relieved by Nettle. Nettle works as a topical anti-inflammatory in a very unique way. Its rubefacient, or “counterirritant” action, is pretty unique to Nettle. Essentially, urticating (from the Latin world for Nettle, Urtica) is the historic practice hitting one’s inflamed, swollen joints and aches with the fresh plant multiple times. This action brings a flood of fresh oxygenated blood flow to the area, removing stagnant waste products (which are often the cause of pain) and feeding the area with nourishment. The stinging hairs, or trichomes, of Nettle include the smooth-muscle stimulating substances of acetylcholine, histamine, and 5-hydroxytryptamine (5-HT) along with formic acid, and serotonin.  How to take: As a food herb, we enjoy Nettles best at meal time. A spoon of Nettle pesto (mixed with other garden herbs like parsley or basil- check out our recipe below!) or a handful thrown into the soup pot are great ways to infuse your food with mineral rich Nettle. A warm or cold infusion of 3 tsp. Nettle (dried or fresh) in 1 qt filtered water. Drink throughout the day for a refreshing, cooling treat. Plays Well With: You can find Nettle in our Wonderful Woman Tea for it’s toning, mineralizing, and astringent properties - perfect for moon time cramping and PMS. -Due to its drying nature, we like to pair Nettle with a bit of moistening Licorice, Orange Peel, or Tulsi for a tasty, balanced drink. -For a great bone builder, Nettle, Horsetail, Oat Straw, Dandelion, Rosemary, and Ginger make a stellar daily tonic. -Soups! Simply through a handful in any soup for a hearty, mineral-rich addition -Pestos! The deep, salty bite of Nettle plays will with other pesto herbs like basil and parsley. Add a handful of fresh to any pesto batch- just be sure you blend well so you don't sting your tongue! -Muffins and Breads! A few tablespoons of dried Nettle leaves or powder will give your baked goods fortified nutrition Contraindications: When consumed abundantly and/or out of balance of other moistening plants, Nettles can cause dryness. Nettles are generally safe, but high amounts might disturb anyone on diuretic pharmaceuticals. Always be sure to harvest the leaves before the flowering stage Nettle Pesto Recipe With gloves, basket, and scissors/pruners in hand, go find a nettle patch. Make sure the patch hasn’t flowered yet- harvesting already flowered nettle might cause urinary irritation. I like to use basic scissors to clip the nettle leaves right at the node, or where the next section of opposite leaves begin. This allows one fresh pairs of leaves present at the end of each nettle stem, facilitating more even and beautiful growth for the plant. Clip down to about the 2nd or 3rd node so that you are only getting the freshest tips of nettle. The older, larger leaves at the bottom of the plant are tougher and not as tasty. At the end of this process, you should have about 10 handfuls of leaves and stems (or the equivalent of 3 compacted cups of nettle leaf + stem). Once inside, gently rinse nettle with colander. Using your scissors, clip off all the leaves and shove the woodier stems in a pot or jar. You can use these stems for teas and soup stocks. I will make a pot of boiling water and infuse the stems for about 10 minutes and keep this in my fridge to drink at my leisure. You can also freeze stems with other veggie scraps and bones for a soup stock base. When all your leaves are de-stemmed, very quickly steam them in a pan with a bit of salt, pepper, and water to de-sting them. Blending up the leaves fresh will also remove the sting from stinging nettle, but I like this extra step as a precautionary measure (I have had fresh nettle pesto where some of the stingers were still in tack- yowch!) Once leaves have steamed, add about 2-2.5 cups worth (depending on how much you steamed them) to a blender. Add 1/2 c olive oil + 1 spoon tahini, 1 handful fresh parsley, juice and zest of 1 lemon, 2 handfuls of walnuts & flax seeds (about 1-1.5 cup, depending on the nuts you use), 2 tsp miso paste, a hefty pinch sea salt and crushed black pepper, and a dash of cayenne (optional: ½ cup pecorino or any hard goat’s milk cheese). Blend until smooth. Transfer to a jar and store in fridge for at least a week or in freezer. If you divvy them up into ice cube trays and freeze, you have perfect 1-portion servings for quick meals. Resources
Popham, S. & Popham, W. (2015) Materia Medica Monthly, Vol. 2: Stinging Nettle, Urtica dioica. Semalty, M., Adhikari, L., Semwal, D., Chauhan, A., Mishra, A., Kotiyal, R., & Semalty, A. (2017). A Comprehensive Review on Phytochemistry and Pharmacological Effects of Stinging Nettle (Urtica dioica). Current Traditional Medicine, 3(3), 156-167. Creative Commons, flickr. Ben Matthews, Diana Susselman, mfitaly What's in RALLY?Herbalism is all about the balancing energetics of herbs to meet the needs of the person taking them. A person with a hot constitution taking a heating herb daily because they heard it might be good for them isn't going to do much good at all (stay tuned for a post on understanding your constitution later!). Well-balanced formulas, like the blends we create, are geared towards meeting the needs of the general population. RALLY is a blend we've been tinkering with for a while. As expert coffee drinkers and bonified herb nerds, we experiment with putting herbs in our coffee on the regular. In time, we found the perfect formula of nutty, sweet roots, simultaneously uplifting and calming adaptogens, and flavorful digestive aids to make for an unforgettable cup of coffee. Adding RALLY to our coffee has elevated a mundane daily routine into a morning ritual with the power to sustain all day long. I even carry a little jar of it in my purse to top of my coffee when I'm out and about. The Herbs in RALLYAdaptogensShatavari, Asparagus racemosus A sweet, slightly bitter, warming and moistening root used as a medicinal food in Ayurveda, the traditional medicine of India. It soothes the lining of your entire gastrointestinal tract, reinvigorates dried tissue, enhances your ability to respond to stress, and improves immunity. It is also a well-known aphrodisiac. Red Reishi, Ganoderma lucidum A cherished heart and immune tonic in Traditional Chinese Medicine. It is fondly called the "Mushroom of Immortality" for its restorative qualities. Reishi is slightly sweet, bitter, pungent, and warming. It is a powerful anti-inflammatory, antioxidant, and immune tonic, increasing or decreasing immune response depending on the individual (amphoteric). It can lower cholesterol and nourishes the liver. Ashwaghanda, Withania somnifera A slightly bitter, warm, and drying root used as a medicinal food in Ayurveda. It calms while also enhancing focus and mental and physical performance. Affectionately called "Sweat of the Stallion", it is known to invigorate and balance hormones. It's a nervine (nerve calming), immune-amphoteric, and anti-inflammatory agent. NutritivesDandelion, Taraxacum officinale Dandelion root has been used for ages to improves digestion from the stomach to colon. It is another Aster family plant rich with prebiotics that feed healthy gut flora. Dandelion root is a liver and gallbladder tonic, improving the quality of bile for better fat digestion and enhancing detoxification pathways. Chicory, Intybus cichorium A sweet, bitter, warming, and nutritious native root once used as a coffee supplement. As an Aster, Chicory is a prebiotic rich with inulin which feeds good gut flora. Chicory is known to enhance digestion and colon health. It is also anti-inflammatory and improves blood sugar and lipid levels. Digestive, Flavorful SpicesCeylon Cinnamon, Cinnamomum verum A sweet, bitter, warm, and nutritive spice. It is a well-known blood sugar stabilizer, circulatory tonic, and respiratory health agent. It soothes the entire gastrointestinal tract. Cardamom, Elettaria cardamomum An aromatic, warm, and drying spice traditionally added to coffee in Ayurveda. It is carminative (dispels gas), alleviates stagnation throughout the body, and freshens breath. How to Drink RALLYThe beauty of adding balanced adaptogens, blood-sugar stabilizers, and digestive aids to your coffee is threefold: 1. Your energy is sustained all day - by nourishing your adrenals, those tiny glands taxed with the huge responsibility of generating stress hormones, adaptogens can keep you from meeting that dreaded 3 o'clock crash. Blood-sugar stabilizers slow down the sometimes topsy turvy effects of caffeine. Drinking RALLY coffee with a fat also sustains the energy high much longer than drinking coffee straight. 2. RALLY reduces the common ill effects of coffee-drinking like indigestion, reflux, and jitters - Our digestive aid herbs like Dandelion, Chicory, and Cardomom, support digestion and foster an environment of good gut flora - soooo essential for overall health. 3. It's easy! You don't have to go out of your way to incorporate powerful, immune-boosting, stress-relieving herbs into your busy life - simply add a scoop of RALLY to your morning cup! Recipe for the Ultimate RALLY Cup of Coffee 1. Choose a darker roast - they have less caffeine. 2. Always use 100% Arabica, shade-grown beans. Not only do they taste better, but shade-grown mimics the natural way coffee grows beneath the forest canopy. 3. Try to pair your coffee with a fat or protein like coconut oil, grass-fed butter, good quality milk, or collagen peptides. This slows the absorption of caffeine and mitigates the "acid-stomach" feeling some coffee-drinkers experience. 4. Mix 1/2 tsp RALLY, 1 scoop collagen, and a 1/2 tsp coconut oil and/or splash of your favorite creamer into 1 cup of coffee. Blend for a few seconds in a blender or use the incredible hand frother to incorporate the fat and herbs into your coffee. Sip slowly and enjoy thoroughly! Resources
Panossian, A. G. (2003). Adaptogens: tonic herbs for fatigue and stress. Alternative & Complementary Therapies, 9(6), 327-331. Wagner, H., Nörr, H., & Winterhoff, H. (1994). Plant adaptogens. Phytomedicine, 1(1), 63-76. Winston, D., & Maimes, S. (2007). Adaptogens: herbs for strength, stamina, and stress relief. Inner Traditions/Bear & Co. This berry has our hearts, livers, immune systems, adrenals... Come to think about it, what can't this plant do? chisandra is a longstanding adaptogen with the sort of gentle healing touch we could all use. With the summer heat in full-force, we have been enjoying Schisandra as a cool drink paired with Licorice root powder, Holy Basil and lemon. We decoct 1-2 tsp. of Schisandra berries in 10 oz filtered water for 5-10 minutes. We remove from heat and add fresh Holy Basil and an organic lemon wedge. Cap this with a lid and let steep for 15 minutes. Add a bunch of ice to the hot water or let cool in the fridge before enjoying the cooling, calming, enriching benefits of this powerful tonic strength berry. Read on for the full Materia Medica on our favorite "Five Flavor Berry". Schisandra Materia Medica Schisandra chinensis. Groen Gevels, Flickr Scientific Name: Schisandra chinensis Family: Magnoliaceae Taste/Energetics: Sour, sweet, bitter, pungent, warm, dry Actions: Adaptogen, antioxidant, anti-inflammatory, astringent, antiasthmatic, hepatoprotective, immune amphoteric, refrigerant, stimulant, cardiovascular tonic Parts Used: berries/seeds Uses: Schisandra is a prolific herb in Traditional Chinese Medicine (TCM) where it is known as Wu Wei Zi, which translates to the 5-Flavor Fruit. We call it the everlasting gobstopper of the herbal world. Its broad spectrum of flavor means it has the breadth to benefit many organ systems. In TCM, it is also said to enhance the 5 yin organs: liver, kidneys, heart, lungs, and spleen. Basically, when you hear yin, think nourishing. Schisandra “astringes the jing”, which means it remedies conditions caused by excessive fluids as in diarrhea, frequent urination, and excessive discharges (vaginal, sweat, mucus, premature ejaculation). Its ability to reduce excessive fluid means it is very useful for night sweats and menopausal conditions. In Chinese medicine, the kidneys allow the lungs to fully inhale; Schisandra helps the kidneys “grasp the lungs”, allowing for stronger respiration and the ability to take deeper breaths and have more productive coughs. Paired with its anti-inflammatory, antihistamine, and relaxing qualities, it is very useful for asthma and shortness of breath. Schisandra “calms the shen”. The shen is stored in the heart and represents the spirit or our consciousness; disturbed shen yields anxiety disorders, ADHD, and emotional/mental debility. By calming the shen, it is used for those with stress-induced cardiac issues, chronic insomnia, and anxiety disorders. Schisandra is incredibly beneficial food for the liver. It possesses the ability to regenerate hepatocytes- liver cells- and increase a powerful endogenous antioxidant, glutathione. Clinically, its been shown to protect us from liver damage and promote healing. Schisandra is one of the more stimulating of adaptogens, mildly stimulating CNS activity. Interestingly, it simultaneously enhances reflexes, mental and physical performance while also calming and relieving anxiety (when herbs work both ways like this, we call them amphoterics). Schisandra has also been found to have normalizing power over blood pressure, elevating hypotensive states and reducing hypertensive states- likely due to its calming properties.  Schisandra chinensis, Flickr. Elena Bulkina Safety: Increases the effects of barbiturates. Best practice is to discontinue the use of tonic strength adaptogens during times of acute illness. Dosage: 400-500 mg capsule 2-3x day/ 1-2 oz dried berries in 10 oz water, decocted for 5-10 min, steep 20-30 min 3x day/ 20-40 drops tincture 2-3x day. As a tonic strength adaptogen, take 5-6 days a week consistently for at least 3 weeks. Bodies love regularity but they also love breaks. It is wise to take a week off every 5-6 weeks for any tonic herbal regime. Plays Well With: Bacopa, Milky Oats, and Rhodiola for ADHD; Lemongrass, Holy Basil, and Hibiscus for the ultimate cooling drink; Milk Thistle, Turmeric, Artichoke Leaf, and Beet juice for liver health; Dang Shen and Prince Seng for wheezing, asthma, and general debility/chronic fatigue; Licorice, Cinnamon, and Fu Ling mushroom for strengthening vitality of lung and kidneys (this formulation is called Gui ling wu wei gan cao tang in TCM).  Herb Girls Sol Tea harnesses the cooling power of Schisandra and balances its perky flavor with other delicious herbs. We will be selling it at Sigh in July music and arts fest in Athens, GA July 26-27, 2019! Resources Upton, Roy. Editor. Schisandra berry (Schisandra chinensis): Analytical, quality control and therapeutic monograph. American Herbal Pharmacopoeia and Therapeutic Compendium. Santa Cruz, CA; 1999:1-25. Winston, David, and Steven Maimes. Adaptogens: herbs for strength, stamina, and stress relief. Inner Traditions/Bear & Co, 2007. https://examine.com/supplements/schisandra-chinensis/#cardiovascular-health_cardiac-tissue  Scientific Name: Althea officinalis Family: Malvaceae (the same family that brings you Okra, Mulberries, and Hibiscus!) Etymology: Althea from Latin altho, “to heal”; officinalis indicating its placement in the official pharmacopoeia of medicine, medieval Latin Taste/Energetics: cooling, soothing, neutral/slightly sweet Parts Used: all parts, especially dried root Actions: anti-inflammatory, anti-tussive emollient, demulcent, diuretic, vulnerary  Uses: Wherever there’s an itchy, hot, inflamed situation, think Marshmallow. Marshmallow root is a cooling, soothing mucilage that resolves irritated epithelium both inside and out. Mucilages are polysaccharides- slimy, thick, moistening and cooling in nature. Mucilages like Marshmallow root are interesting in that they resolve inflamed states without penetrating the cells at all- rather, the mucilage acts physically rather than chemically, coating the skin’s surface with a soothing, protective barrier to allow healing to take place. This non-intrusive quality makes it especially safe for infants, infirm, and elderly to use and makes it paramount medicine for any digestive condition characterized by inflamed, irritated tissue and ulcers. The slippery nature of Marshmallow means it can also acts as a gentle laxative.
Marshmallow has an affinity for tissue of the digestive and urinary systems. Stephen Bergner calls it the band-aid of the stomach for this reason. Think of Marshmallow for any case of heartburn and irritable bowel or as a mouthwash for inflamed gums (remember that the lining of the mouth is contiguous with the entire digestive tract). Marshmallow not only cools and soothes, but it’s vulnerary action means it heals wounds. Traditionally it was used in topical poultices for injuries. Its hydrophilic nature means it retains heat, allowing the heat to penetrate more fully when used as a warm compress for sprains and swelling. The epithelium of the gut is similar to that of the throat- therefore, Marshmallow is an ally during cold and flu season. Sore throats and painful coughs are calmed by Marshmallow. It also stimulates phagocytosis, the process by which the immune system destroys pathogens. Rosalee De le Foret recommends Marshmallow root for lingering post-infection coughs, dry coughs, and unproductive coughs. As a urinary system anti-inflammatory, it is an effective remedy for the hot, inflamed and irritated conditions of bladder infections, cystitis, kidney stones, and frequent UTIs. Preparation/Dosage: Cold infusion is ideal for retaining the cooling qualities - put 1-3 tbsp of dried herb, tied up in a satchel or loose, in cool, filtered water. Let infuse overnight and strain in the morning. Drink throughout the day to soothe chronically irritated guts or prevent heartburn. Hot or cool compress (depending on your needs) - simply place a clean cotton rag into your marshmallow tea and wrap around irritated, swollen, or inflamed skin. Contraindications: According to King’s American Dispensary (1898), the infusion or decoction may be freely administered. In modern times, take several hours after taking prescription medications as it may inhibit the absorption. Resources dela Foret, Rosalee. 2010. Learning Herbs https://learningherbs.com/remedies-recipes/marshmallow-root/ Pengally, Andrew. 2004. The Constituents of Medicinal Plants Bitters are not a medicine, but a necessity and a forgotten flavor crucial for our survival as a species. |
 Amy and Eileen making their bitter faces after leading a DIY bitter workshop |  Herb Girls' two delicious bitter formulas |
No need for measuring cups and spoons- our wild weed pesto is as versatile as it is tasty. We encourage you to use your senses to make this tasty green dip rather than relying on exact measurements. There are two reasons for this:
1. It makes you a better cook, forcing you to rely on your self rather than exacting measurements.
2. It brings you back into your body- when we learn to taste the food and medicine we make as we make it, we connect with it in a whole new way, learning how to trust our senses.
3. We make this pesto seasonally- if the chickweed is overflowing, we substitute this early spring green in place of fall's kale or summer's basil. Humans have survived for so long because we are adaptable; when we allow ourselves to be adaptable with recipes, realizing that we don't have to run to the grocery store every other day to get the exact ingredients, new creations are found... and you will save money and have more fun!
Herb Girls' Wild Green-sto (Green Pesto)
Plants in the “wild” (or your backyard!) have more vitamins and minerals than those grown commercially and organically (though organically-grown crops are more nutrient-dense than commercial). This is because wild plants have to create all their own defenses since no one is looking after them and providing them nutrients and protection. Over time, we have selectively chosen those plants that are the juiciest and tastiest for cultivation, but in the process, we have bred out some of their wild medicine. For example, crabapples foraged in the wild aren’t as tasty as a Honeycrisp from the store, but they likely have way more phytonutrients (Check out Eating on the Wild Side by Jo Robinson for more information on this).
A simple way to ensure you are getting some wild plant power every day is to include some foraged plants in your daily life. This is very easy and tasty to do with a green-sto.
3 handfuls arugula or spinach
1-2 handfuls wild plants like violet leaves, nettle, dandelion leaves, yarrow, chickweed, young sassafras leaves, young hibiscus leaves, and/or young sourwood leaves
1/4 c tahini
1/3 c olive oil
1 handful pumpkin seeds
1 handful walnuts
1 tsp miso
1 squeeze dijon mustard
juice and zest of 1-2 lemons
½ c frozen peas (the sweetness really balances the bitterness of wild herbs)
Sea salt and crushed black pepper to taste
Add all ingredients to a blender/food processor and blend until smooth, adding more or less oil or lemon to get the right flavor profile. Store in bulk mason jars in the freezer or spoon into silicone ice cube trays for individual servings.
A simple way to ensure you are getting some wild plant power every day is to include some foraged plants in your daily life. This is very easy and tasty to do with a green-sto.
3 handfuls arugula or spinach
1-2 handfuls wild plants like violet leaves, nettle, dandelion leaves, yarrow, chickweed, young sassafras leaves, young hibiscus leaves, and/or young sourwood leaves
1/4 c tahini
1/3 c olive oil
1 handful pumpkin seeds
1 handful walnuts
1 tsp miso
1 squeeze dijon mustard
juice and zest of 1-2 lemons
½ c frozen peas (the sweetness really balances the bitterness of wild herbs)
Sea salt and crushed black pepper to taste
Add all ingredients to a blender/food processor and blend until smooth, adding more or less oil or lemon to get the right flavor profile. Store in bulk mason jars in the freezer or spoon into silicone ice cube trays for individual servings.
Adaptogens are all the rage these days, and it makes sense! We live in a chronically stressed world and adaptogens promise the ability to improve our stress-handling capacities. The only problem is this: we are using that same magic-bullet mentality with herbal adaptogens as we do with synthetic drugs. Got a headache? Take 2 tylenol. Mucusy? Take some mucinex. Stressed out? Take some Ashwaghanda!
There is some truth to this mentality: when we are hurting, we want to take action to resolve our issues. We crave a quick fix so we can get on with our busy lives. However, herbal medicine provides slow and steady solutions for long-term resolution. Herbal medicine practiced correctly promises ultimate alleviation from our maladies by seeking out the root of the problem.
There are over 20 known adaptogens, and while all of them do increase our adaptive energy, work on our nonspecific immunity, influence our HPA axis, and function amphoterically (balancing in nature), they all have different energetics.
There is some truth to this mentality: when we are hurting, we want to take action to resolve our issues. We crave a quick fix so we can get on with our busy lives. However, herbal medicine provides slow and steady solutions for long-term resolution. Herbal medicine practiced correctly promises ultimate alleviation from our maladies by seeking out the root of the problem.
There are over 20 known adaptogens, and while all of them do increase our adaptive energy, work on our nonspecific immunity, influence our HPA axis, and function amphoterically (balancing in nature), they all have different energetics.
Our yin-yang fat balls balance the power of adaptogen in a delicious, fatty mixture (recipe below!)
Ashwaghanda (Withania somnifera, Solanaceae), for example, is an amazing adaptogen and incredibly popular these days (I find it on the shelves at TJ Maxx of all places!), but it is powerful and not for everyone. While herbs can be safe, herbs used improperly can hurt you. Ashwaghanda is a very yang plant, energetically. By yang, we mean that it generates outward energy, as opposed to yin plants, that are more building, nourishing, and moistening in nature. Ashwaghanda is warm, hot, and generates energy for work and endurance. This is why athletes love it so much. However, Ashwaghanda might be too much for the average American who is already living a yang-dominant life, meaning they are always on the go and always exerting energy. Ashwaghanda can also irritate hyperthyroid conditions, so you definitely want to stay away from this plant if you have any sort of high thyroid condition. Lastly, many people are sensitive to Nightshade plants, such as tomatoes, potatoes, and peppers. Ashwaghanda is a Nightshade, so avoid this adaptogen if you have Nightshade-induced inflammation.
energy of the moon as yin.
For our fat balls, we balance the yang (think of the hot, drying outward energy of the sun as yang) power of Ashwaghanda with the gently nourishing yin (think of the cool, moistening inward energy of the moon as yin) power of Shatavari (Asparagus racemosus, Liliaceae), a lesser-known but equally amazing adaptogen. Shatavari is generally "safer" than Ashwaghanda for it doesn't directly influence the thyroid and it moistens and restores exhausted, dried out tissue. Our culture has enough outward, busy energy. Focusing on nourishing tissues by using more moistening Shatavari is a good practice for adaptogen use.
We infuse our fat balls with the carminative, calming nature of Cardamom (Eletarria cardamomum, Zingiberaceae) and increase the bioavailabilty of our adaptogen medicine by decocting the powdered roots in coconut butter and grass-fed butter before making the batter.
We hope you enjoy our recipe, and please leave your questions in the comment section below!
We infuse our fat balls with the carminative, calming nature of Cardamom (Eletarria cardamomum, Zingiberaceae) and increase the bioavailabilty of our adaptogen medicine by decocting the powdered roots in coconut butter and grass-fed butter before making the batter.
We hope you enjoy our recipe, and please leave your questions in the comment section below!
Balanced Yin-Yang Fat Balls
Ingredients
1/2 c Coconut oil, melted
1/4 c grassfed butter
1/4 c coconut butter
10 green cardamom pods (or 1 1/2 tsp cardamom powder)
1/3 c Shatavari powder
1 1/2 tbsp Ashwaghanda
3 tbsp Red Reishi powder
1 cup coconut shreds (toasted if you prefer this taste over raw)1/2 c almond butter
1 cup raw cashews, soaked and toasted
2 tsp cinnamon
3 medjool dates (pitted)
1/3 c. almond or coconut milk
pinch sea salt
1/2 cup dark chocolate chips
2 tbsp cacao nibs
In a saucepan, heat up coconut oil, coconut butter, grass-fed butter, vanilla, cardamom + Ashwaghanda, Shatavari, and Red Reishi powders. Bring to a slight simmer, stirring often. Let slightly simmer for about 5 minutes or until the butter is fragrant (this a crucial step to fully decoct all the medicine from the adaptogens).
In a blender, pulse all the other ingredients except the milk, cacao nips and chocolate chips. Add the milk a little a time, scraping down the sides and processing until a sticky dough forms. Add the cooled, decocted adaptogen mixture. Transfer the mixture to a sealable container and refrigerate at least 2 hours (this makes it easier to form into balls later on). Once refridgerated, roll into 1" diameter balls, coating in cocoa powder, extra shatavari powder, or coconut shreds for a decorative touch. I like to sprinkle with a bit more sea salt. In an airtight container, keep in the refrigerator for up to 10 days or in the freezer for up to 2 months
1/2 c Coconut oil, melted
1/4 c grassfed butter
1/4 c coconut butter
10 green cardamom pods (or 1 1/2 tsp cardamom powder)
1/3 c Shatavari powder
1 1/2 tbsp Ashwaghanda
3 tbsp Red Reishi powder
1 cup coconut shreds (toasted if you prefer this taste over raw)1/2 c almond butter
1 cup raw cashews, soaked and toasted
2 tsp cinnamon
3 medjool dates (pitted)
1/3 c. almond or coconut milk
pinch sea salt
1/2 cup dark chocolate chips
2 tbsp cacao nibs
In a saucepan, heat up coconut oil, coconut butter, grass-fed butter, vanilla, cardamom + Ashwaghanda, Shatavari, and Red Reishi powders. Bring to a slight simmer, stirring often. Let slightly simmer for about 5 minutes or until the butter is fragrant (this a crucial step to fully decoct all the medicine from the adaptogens).
In a blender, pulse all the other ingredients except the milk, cacao nips and chocolate chips. Add the milk a little a time, scraping down the sides and processing until a sticky dough forms. Add the cooled, decocted adaptogen mixture. Transfer the mixture to a sealable container and refrigerate at least 2 hours (this makes it easier to form into balls later on). Once refridgerated, roll into 1" diameter balls, coating in cocoa powder, extra shatavari powder, or coconut shreds for a decorative touch. I like to sprinkle with a bit more sea salt. In an airtight container, keep in the refrigerator for up to 10 days or in the freezer for up to 2 months
Staying away from refined sugar and grains does not mean you have to stay away from tasty treats... in fact, it's an opportunity to get creative with your desserts!
These grain-free goodies are heart-healthy thanks to the main ingredient BUCKWHEAT, a grain-like seed packed with heart-supporting RUTIN. Rutin is a phytochemical that many people take in supplement form for its clinically-proven attributes of strengthening and increasing the flexibility of vessels. People who struggle with varicose veins, arteriosclerosis, and hemorrhoids are often recommended rutin... so we are encouraging you to enjoy your medicine and make these cookies instead! Excessive refined sugars & bad fats can cause your vessels to become stiff and inflexible overtime. Since these cookies offer rutin, good fats, and no refined sugar, they mitigate the effects of typical sweets.
INGREDIENTS
1/4 c tahini
1/4 tbsp coconut oil
1/2 c coconut sugar 3 tbsp molasses
1 large pasture-raised egg
1 tsp vanilla
hefty pinch of sea salt
1 1/2 tsp baking powder
1 c buckwheat flour
3/4 c almond flour
1/2 c dark chocolate chips
1 c soaked and toasted walnuts, chopped or chunky
DIRECTIONS
Preheat oven to 350 degree. Use a hand mixer to cream tahini, softened coconut oil, coconut sugar, molasses, and vanilla in a bowl until fluffy. Add egg and beat well. Gradually incorporate flours, salt, and baking soda with a wooden spoon. Mix in chocolate chips and walnuts. The dough should be very easy to work with. Form into 1 inch balls and pat down a bit with your fingers so they are about 3/4 inch thick. Bake on a cookie sheet (topped with a Sil pad so nothing sticks and you don't have to deal with wasting parchment paper) and bake at 350 for 8-10 minutes. They will be dark due to the buckwheat so it's hard to tell when they are golden brown- use your best judgement! Cool completely before transferring to cookie jar. Will keep in the fridge for weeks!
Eileen Schaeffer & Amy Wright
We are Herb Girls Athens, LLC. Read our blog!
Categories
All
Fitness
Food Preparation
Herbalism
Materia Medica
Motivation
Natural Products
Nutritional Therapy
Paleo
Recipes
Archives
September 2019
August 2019
July 2019
June 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
July 2018
Categories
All
Fitness
Food Preparation
Herbalism
Materia Medica
Motivation
Natural Products
Nutritional Therapy
Paleo
Recipes
RSS Feed