Ask anyone who knows me, and they will confirm my long-standing reputation for being experimental in the kitchen. Since I was old enough to hold a spatula and use my mom’s stand mixer, there aren’t many recipes I haven’t tried from the stacks of cookbooks scattered throughout my childhood home. One of the earliest culinary experiments I can recall was attempting to make gnocchi from scratch, and let's just say, the result was not the most palatable or even edible. The idea struck my developing brain when I forgot about a boiling pot of pasta on the stove, leaving me with mushy, unappetizing noodles. Scratching my head as I tried to think of an innovative way to salvage my overcooked pasta, I remembered a new food I had recently discovered on a grocery store trip with my family: gnocchi. At the time, my assumption of gnocchi was that they were oddly shaped pasta balls, so I decided to blend up the mushy pasta and shape the mixture into gnocchi balls. Fool-proof and ingenious, right? Wrong. My “gnocchi” turned out to be anything but gnocchi, and I nearly broke our cheap blender in the process. Unsurprisingly, my family and I wound up digging through the depths of our freezer for dinner that night.

When I’m about to embark on a summer adventure, I always do the final check before walking out the door—keys, wallet, water, and lip balm. Being ill-equipped with any of these staples puts a real damper on my ability to take impromptu diversions on the roads less traveled.

During a video shoot in Portland, Maine, I had the opportunity to explore the world of wild-harvested organic seaweed. The pristine coastline and sustainable harvesting practices showcased by local foragers deeply impressed me. Witnessing the care and respect given to these marine plants inspired me to incorporate more seaweed into my cooking. The versatility and rich umami flavor of seaweed made it an exciting ingredient to experiment with in various recipes.

If I’m doing summer correctly—which is to say, getting out into the mountains and down to the river, hiking, swimming, and sucking up some of that vitamin D-boosting sunlight—I inevitably end up with bumps, bruises, and achy muscles from pushing the limits on how much fun I can pack into one season. I learned a long time ago to keep a tin of classic herbal muscle rub at the ready. This easy-to-make old-school salve brings together the muscle-supporting properties of St. John’s wort and the time-tested, warming qualities of capsaicin to ease the occasional aches and discomforts that come from living life to the fullest.

For many of us, naptime can feel like a luxury reserved solely for responsibility-free toddlers. As adults, the complexities and pressures of everyday life (aka “adulting”) all too often drive a hard wedge between staying afloat and being well-rested. When we do find those rare moments of peace and quiet, the rambling chatter in our brains can make a power nap feel more like a worry session. With the seemingly endless obligations and expectations that arise from work, relationships, and life in general, it’s no wonder that restlessness is an all-too-familiar theme in the modern human experience.

Apple cider vinegar (ACV) has become a beloved ingredient in many kitchens and is often celebrated for its distinct tangy flavor, versatility, and wellness properties. Originating from fermented apple juice, this golden liquid has a rich history in culinary and household applications. Its sharp taste complements a variety of dishes, and in my household, is a staple for homemade salad dressings. 

As the warmer weather hits, many of us rely more heavily on deodorant. It’s one of the personal care products that even those who live an overall healthy lifestyle still can’t give up. Truthfully, I have been one of those people. Commercially purchased deodorants simply work more reliably and for a longer period of time—but at what cost?

Herb enthusiasts and plant lovers know that referring to certain plants as “weeds” often feels like an arbitrary degradation of an important and valuable botanical. After all, who gets to decide what is a weed and what isn’t? And why must they be so maligned? Because they are resilient? Bountiful? Uncontrollable? (If so, I would say that we could all stand to take some inspiration from them at times). Our deep misunderstanding of weeds is especially unfortunate because many of them offer us an array of nutritional and medicinal benefits that are, quite literally, rife for the picking. No plant illustrates this dynamic better than the dandelion.

During the initial brainstorming phase for this blog, I’ll admit that I felt a tad silly for attempting to emulate a mocktail of a gin fizz. After all, the first word in this classic cocktail’s name is the primary ingredient that I could not utilize in an alcohol-free version. As a big fan of gin's complex, piney flavor, I knew it would take some trial and error to recreate such a uniquely flavorful alcohol alternative. Along with the absence of the usual star ingredient in a gin fizz, I also wanted to make this mocktail vegan. With over a decade of being vegan under my belt, that was the easy part!

Organic vegetable glycerine—known as glycerol and sometimes spelled glycerin—is an effective alternative to alcohol-based tinctures for extracting and preserving many beneficial herbal constituents. Of course, infusions, decoctions, and oxymels are ideal for many herbal wellness goals that don’t involve alcohol, but glycerites—the medicinal preparations made by mixing vegetable glycerine with herbs—can open new opportunities for teetotalers, parents, and those who do not wish to have alcohol. Bonus: it tastes good! Glycerol is a clear, colorless, odorless liquid with a viscous consistency and a pleasing sweetness that makes it a good base for botanical flavors.

One of my favorite daily indulgences is a piece of rich, organic dark chocolate paired with crunchy almonds. It's a combination that satisfies my sweet tooth, boosts my spirits, and keeps me on a healthy snack track. So, I began a quest to find the perfect way to incorporate chocolate with healthy organic herbal goodness, resulting in these irresistible no-bake ashwagandha chocolate bites. Imagine sinking your teeth into a treat with cookie dough's soft, chewy texture, the warm, aromatic kick of chai-inspired spices, and that beloved, intense dark chocolate flavor!