When the thermometer starts to register in the 80s and 90s, my mind takes up residence in the shade of my patio, situated near the grill and not too far from the drinks’ cooler. For foodies like the folks in my family, backyard cookouts mean long lazy days brushing a perfect protein with a tangy sauce over a slow fire. It means tossing together colorful, herby appetizers and barbecue side dishes, imbibing in a newly invented icy drink, and whipping up a batch of homemade ice cream to go with pie. Other than a loose plan of when we want to eat, we let the day guide itself. We just sink into the mindful, soul nurturing process of preparing a meal to eat outside. I think of this time as some of the very best summer medicine.

When sharing treats with my family and friends, I love to hide herbs and spices that they may not know about or know how to use. Adding fun twists to classic preparations is an exciting pastime of mine. One classic dessert that I find to be endlessly entertaining is fluffy, creamy whipped cream. Not only is the flavor of fresh whipped topping better than store-bought, but you can infuse flavors to tailor it to whatever you are serving it with. And if that isn’t enough to make you want to make your own, it’s a much more ecofriendly alternative, as it does not come in a single-use container.

While in the dog days of summer, it’s important to consider the comfort of our beloved furry friends. My St. Bernard did a great job at reminding me of this fact. Wanting to give my spoiled boy anything that made him happy, I decided to try ready-made puppy ice cream that I found at the grocery store. But between the hefty price tag and knowing it wasn’t the most healthful option to cool him down, it wasn’t a sustainable option for my household. I knew I could make frozen dog treats that were just as refreshing, and which also contained ingredients that would support my dog’s overall wellbeing.

I’m always striving to tweak and experiment with the food I consume. Whether that means attempting a new cuisine, trying seemingly odd and new (to me) ingredients, experimenting with herbs and spices, or delving further into the world of fermentation, the culinary arts are an endless source of inspiration, fun, and creativity.

Spring and summer are especially packed with physical activities—gardening, hiking, cycling, etc. With so much action, it’s important to support your body in its everyday functions. You’re probably wondering why a blog post about ice cream is starting out this way. Well, it’s the ingredients in this recipe that make it as helpful as it is tasty. Turmeric has been touted for its ability to support healthy joint mobility.*

Sweet, sour, salty, umami, and everyone's “favorite” flavor: bitter! Bitter herbal concoctions have a long history of use across nearly every culture. They are a unique sensory experience and must be tasted to do their important work. As soon as herbal bitters hit the tongue, the bitter compounds activate our salivary glands, which in turn send signals to our gastrointestinal system that it is time to digest. 

Each spring as another camping season draws near, I find myself on the hunt for new gear deals, trail spots, and of course, trail food recipes! My ideal camping fare is healthy, filling, shelf-stable, and simple to make (after all, preparing to hit the trail requires enough prep already!). Homemade energy balls already tick all those boxes, but I was recently inspired to pack even MORE goodness into each tasty bite—with a little turmeric and chai spice.

You know that moment when you try something for the first time and you have a "where-have-you-been-all-my-life" experience? Discovering dukkah (sometimes spelled duqqa, du’ah, or do’a) was one of those culinary moments for me. Since that dukkah eureka moment, I’ve made a point of keeping a container around all the time, in case I need a quick, healthy boost of energy or a punch of amazing sprinkle-on flavor to finish a dish.

Humans have been brewing beer for millennia, and in that time, we have incorporated countless ingredients into our ferments. From bright, citrusy witbiers to rich herbal gruits, there’s a flavor profile to suit most any taste—and many of the ingredients to achieve it can be found in your home apothecary or kitchen spice rack!

My husband got a job as a short-order breakfast cook when he was in high school. It was in that restaurant that he learned how to make ghee. I didn’t know this about him until one day, as I was making some herbal ghee, he said, “Oh yeah, ghee makes everything taste better!” He then proceeded to tell me the story of why he was such a master at throwing together a great breakfast. He dished out thousands of meals in that restaurant job, and all the egg dishes were cooked in ghee.

Dandelions tell us that spring is here! Often among the first flowers to emerge, especially in northern climates, dandelions bring important early nectar to honeybees and lift the hearts of all who anticipate longer days and warmer temperatures. The golden orbs fill lawns and meadows and even appear between the cracks in concrete. Dandelion is both tenacious and generous, and is one of our most-needed plant medicines.