We are “microcosms of the macrocosm” according to Ayurvedic philosophy—an eloquent way of describing our interconnectedness with the natural world. While technology and other changes in our society have created a separation between us and nature’s rhythms, the body’s incredible intelligence easily “remembers” its synchronicity with the macrocosm when we give it a chance. One way of creating this opportunity is by honoring the changes of the season, which Ayurveda describes as a moment in time when the system (micro- and macrocosm) is more vulnerable to illness because of the shifts in dominant energies and elements. Most of us naturally do this in some form or another—changing our wardrobe, adjusting to a new schedule for work or school, etc.—but we can take our seasonal self-care one step further by giving our digestive system some space and ease with a seasonal reset.

When you think of autumn, what comes to mind? Is it the colorful masterpiece of the treescape, or the sound of crunching leaves? Possibly the taste of a pumpkin spice latte or warm mulled cider? For me, it’s the aromas whirling through the air that herald the coming of fall.

There are so many things I love about autumn. Like a dear friend I haven’t seen in far too long, I’m refreshed, comforted, and inspired by the season. I look forward to the addition of warming spices in my foods, vibrant bursts of colors, mushroom-scented walks in the forest, and fresh apple cider. Usually, I immediately drink the newly pressed, sweet cider. All notions of sharing go out the window; the cider barely makes it home from the store. But this year, in the giving spirit of the fall season, I resolve to save some apple cider to savor and share with family and friends.

Over my years of DIY tinkering I’ve created over a hundred body care, culinary, and green cleaning recipes. Some I love seasonally, others come and go for one reason or another, and some shining stars remain a constant in my everyday life. One member of this VIP list is a “Four Thieves®” multi-surface spray. It’s easy to make, and its versality means that it earns its keep in my natural cleaning supply closet. It also smells fresh and invigorating and cuts grease with the likes of commercially available soaps and sprays.

If you’re like me, you aim to not waste any of your herbal ingredients—you understand that hard-working pollinators and farmers put a lot of love and care into getting the finest organic botanicals into your cupboard. This is why I began exploring ways to reuse my herbs after making herbal preparations. Through years of making tea, infused oils, tinctures, vinegars, and honeys, I’ve tinkered up some fun ways to upcycle the remaining plant material, often called the “marc,” into other fine uses and crafts.

I am a fan of Lynn Rosseto Kasper’s public radio cooking show The Splendid Table. I was particularly intrigued with a 2020 episode in which she talked about a recipe for butternut squash roasted with a cider reduction syrup that she made by simply reducing sweet apple cider from four parts down to one part. I thought—as I am wont to do—“What if I put herbs in that delicious syrup?”

We’re getting to the time of year when some species of bees, wasps, and hornets get more aggressive, so we’re more likely to get stung. In late summer and fall, these stinging insects start to prepare for winter at the same time that their natural food sources are depleted. They’re hungry and their instinct to protect their hive and, particularly, their queen becomes more intense. I sometimes get “hangry” too, so at some level I get it, but being on the receiving end of a yellow jacket’s misplaced fury is a big drag. Fortunately—so long as you are not allergic to bees and wasps—there are a number of very effective natural and herbal remedies if you’ve been stung.

Chia pudding is one of those foods that people often have very clear feelings about. They are either fully “Team Chia!” or are squicked out by the texture. The texture of chia pudding is all about proportions—a tiny change can make or break it. When you dial it in correctly, chia seed pudding gives you a delicious, high-fiber snack or topping that is beneficial for your gut, rich in Omega-3s, and provides protein and a number of essential minerals and antioxidants. Chia pudding is also a perfect vehicle for herbal powders which means you can easily customize the flavors and add herbal support!

I’m always looking for new and convenient ways to add herbs to my diet. As you may have learned from my blog on how to make herbal salt blends, I believe it is the small daily habits that truly add up to the biggest changes in our overall health and wellness. This is one of the reasons I started making herbal ice cubes. This simple preparation is easy, fast, and offers some wonderful benefits for our hard-working bodies and minds. Simply adding a few herbal ice cubes to my water allows me to harness the power of herbs without tacking on any extra time or effort. These “instant iced tea cubes” turn a plain glass of water into flavorful tea in seconds and offer the opportunity to incrementally add extra vitamins, minerals, and functional herbs to your daily routine. 

When you are planning an event, especially one as large as a wedding, there are many things to consider: budget, theme, comfort and, hopefully, sustainability. When it comes to party favors, I’m a big fan of gifting homemade things that are clean, green, and most importantly, useful!

In my years as a foodie and cook, there are a couple of dishes that it took me forever to master. For instance, I have broken more aioli than I can shake a whisk at. Perhaps you have heard me say before that I dislike projects with finicky details. Needless to say, this trait doesn’t bode well for creating a perfect aioli. I even failed when using a blender. However, a few years ago I had one of those why-didn’t-I-think-of-this-sooner lightbulb moments: I could ask for help! It turns out all kinds of people in my family and friend group are glad to help if the payoff is “homemade mayo.” If you, like me, lack the hand-eye coordination and patience to quickly, constantly whisk a vessel of eggs and lemon juice while simultaneously trying to pour oil very, very slowly, I invite you to grab a buddy to do either the whisking or the pouring. Add some good conversation and the time flies by; the process becomes wonderful instead of aggravating. Then split the resulting creamy wonder that is aioli. This is what true friendships are made of!