When it comes to surviving Oregon’s notoriously dark and damp winters, mornings definitely find me protectively clinging to a steaming mug of full-bodied, locally-roasted coffee. But when warm weather rolls around, my solar-powered self craves something cooler (and less high-octane) to provide a light boost to my day. I’ve found a number of traditional and herbal iced tea recipes that often fit the bill, but when I really want to treat myself, I take the time to whip up a special treat: a chilled organic matcha tea latte.

When summer serves up blue skies with long hot days, I crave lemonade. And not the kind that comes from a powdered mix packed with preservatives, colorants, and artificial sweeteners, but real, fresh-squeezed lemonade. The perfect balance of bright acidity, light tartness, and a hint of sweetness that I long for simply can’t be accomplished any other way. Plus, making freshly-squeezed lemonade only takes a few minutes, and it’s easy peasy lemon squeezy.

My first taste of green tea ice cream was after a feast at a Japanese restaurant. Although I was stuffed to the brim, the waiter convinced me to be adventurous and try a scoop. I thought there was no room left in my stomach, but then I tasted a bite, devoured that scoop, and thought about ordering another! The grassy, floral, and fruity notes paired perfectly with a creamy sweetness and a touch of vanilla. I skipped the second scoop and spent the drive home thinking about how to make my own.

As herbs begin to emerge from the garden boxes that we built last summer, and the lavender we started from seed two years ago sends out fragrant new leaves and flowers, our bees become visible once more, busying themselves among our homestead's first brilliant blooms. Reminders of life-renewed spring forth everywhere I look, from the returning plants and flowers, to the bees buzzing from blossom to blossom, to my own little "gardening companion", my cat Theo, who playfully rolls around near me as I carefully transplant vegetable starts into the freshly tilled soil. Our chickens seem to enjoy these brighter days as well, leisurely sunbathing and picking at fresh grass outside of their coop. I savor every beautiful sight, sound, and aroma that surrounds me at this most exciting time of the year — there truly is no greater time than summer in the Willamette Valley!

Never heard of amla before? Let me be upfront: it’s very sour! But more importantly, it’s regarded in the Ayurvedic tradition as having cooling properties. Also known as amalaki or Indian gooseberry, it’s a great choice for balancing any heat that comes your way. Although organic dried amla powder is most commonly known as one of the three herbs that make up the popular Ayurvedic blend called triphala, it has other herbal and culinary uses too!

Sweet, sublime summer! After many long months of rain and cloudy skies, I am ecstatic to finally enjoy some warmth and sunshine. From making tea pops to camping, there are so many enjoyable activities to squeeze into the short number of sunny months here in the beautiful Pacific Northwest.

Once I reached a certain age, it seemed that the majority of my friends started having children. This exciting and pivotal time of life is often also overwhelming for new parents. Between lack of sleep and the responsibility of caring for a tiny human, most new parents need a little extra self care support from their friends and family. I love to give the gift of time—whipping up a favorite nourishing dinner recipe, helping with the (seemingly never-ending) laundry, or watching their little one so the parents can get some sweet, uninterrupted sleep.

I like to spend as much time as possible outdoors, adventuring and enjoying all the beautiful places throughout the Pacific Northwest. However, I have found that exposure to the elements and ‘roughing it’ can take a toll on skin and hair over time. With that in mind, I did some research and ‘discovered’ the wonderful world of argan oil. Incorporating organic argan oil into my skin care routine was an easy way for me to nourish my skin and hair while ensuring that I was using a product that was good for me and good for the planet.  

Every late summer, I go down to a friend’s farm in Southern Oregon to help harvest and preserve the hot peppers they grow there. We smoke the jalapenos in a homemade smoker, then preserve them in jars in an AMAZING adobo sauce that we prepare from scratch. The result is a flavor profile that can transport you to a summer night barbeque even in the dead of winter: rich, hot, and smoky with hints of balancing sweetness.

People who have never homebrewed always ask me why I bother, citing the plethora of amazing craft beer choices available today. While there are a lot of great independent breweries making beers that I adore, nothing beats savoring a glass beer I brewed myself. Plus, homebrewing my own beer ensures I’ll always have access to my favorite styles brewed just the way I like them. Some of my favorite herbal additions include grains of paradise or smoked peppercorns in rustic saison, a big floral pop of chamomile in a Belgian witbier, or adding a kick to a rich stout with bird’s eye chilies and cacao nibs.