Sip This

Making a tincture is very simple.

You fill a jar with herbs of your choosing, cover them with your choice of alcohol (vodka or rum works), put a tight cap on it, store it in a dark cabinet, shake it up once in a while. Low and behold, a month later you will have a fine elixir awaiting your palette. Strain the herbs and keep close by for when you need some healing.

The better the alcohol, the better the final product (obviously).

Mix it up with a few complimentary herbs or keep it simple with just one.

KNOW YOUR STUFF: Be sure you do your research about the herbs you choose before brewing your tincture(s) as to be aware of the recommended dose(s) and side effects of what you're working with. Herbs are powerful! Treat them as such. (I must remind myself, too!!)

A tincture is to be respected, savored and enjoyed consciously. 

Lemongrass

Orange peel

Rosemary, lavender, and culinary sage

-B. Pearl

Givin Thanks

Autumn technicolors 

Lushness filling sparse spaces

Huichol tobacco still commanding it's presence 

Green zebra tomatoes fruiting

Birds of paradise sayin heyyy

Nasturtium flowers kissing the sky 

Mysterious fuzzy orange blooms

Aloes dazzling with psychedelic shoots

Digestive system workin overtime

Realizing that the holidays,
However commercialized, overrated and irritating,
Are all about
Celebrating life in the essence of love

Yes yes... GRATITUDE.

I would love to know what this is (plant ID, anyone?)

Thanksgivin pickins!!

-B. Pearl

Dherbs

This Los Angeles-based company goes above and beyond to educate folks about health and nutrition while offering plenty of products/services to keep you going strong. I support them fully in their mission. They keep it real and have a sense of humor. Read about their philosophy and wander through their pages. I guarantee you will find something that speaks to you.

-B. Pearl

Baby Melons

I planted my heirloom melon seeds late. Nonetheless, I'm as proud as a momma to present my baby fruits rendering sweet white flesh and a small batch of seeds for next year.

-B. Pearl

That Smell in the Air

Yep, fall's here.

-B. Pearl

Nasturtium

I love flowers. I especially love when I get to eat them. It's like infusing my body with their majesty. What a gift!

Nasturtiums caught my attention back in late spring, while spending a delightful week in Marchelle Renee's presence down in San Diego. At the time she lived right on the cusp of a beautiful canyon filled with wild eats. One of those delicious yum yard treats was nasturtium and though I had read about it, I hadn't quite connected with this plant personally. The canyon was just spilling with this stuff; I had to take advantage of the bounty.

Native to South America, nasturtiums are seriously good for you, in many ways. Just be aware: consuming these in large quantities, as well as leaving them on the skin too long, can cause some bodily discomforts. Go here to find more information on this fabulous (and potent) plant entity.

Trippy leaves: this variety is Alaska Variegated

Happy flower noshing :)

-B. Pearl

Take a Moment and Just...

Breathe.