Recipe: Wild Humboldt Tea + Upcoming Events

Among the old-growth Redwoods of Northern California, my herbal journey began in the late 1990s. Having thousands of acres of ancient forests to explore, my primal self was awakened.  

I wanted to live off the land, eat wild foods, wildcraft herbs and make all my medicine. And so I did that blissfully for years. Then a desire to become an acupuncturist came over me and I completed a four-year master’s degree and passed the licensing boards. I opened a clinic and worked closely with my community to provide much-needed healthcare. Seeing clients and helping people heal themselves is the most rewarding experience, but I knew I had to share the wisdom of herbalism and Chinese medicine with as many people as I could.

And so I left the comfort and shelter of the wilderness to live in Denver, with views of towering downtown buildings instead of majestic forests and Mother Ocean. It is now easier to teach at conferences throughout the US and abroad, and I have the opportunity to work at Colorado School of TCM and Colorado School of Clinical Herbalism.( Not to mention I now actually have consistent, high-speed internet which was hard to get anywhere I lived in Humboldt County, Cali.).

I know it was the right decision because everything has fallen nicely into place since I moved here over a year ago. This year’s teaching schedule is filling in nicely and I have the time to both see a few clients and continue to work on my herb book, “Plant Songs.”

Here are my 2016 teaching dates through June:

Saturday, March 5, 2016 – Sunday, March 6, 2016

The Roots of Chinese Medicine

Festival of Herbs Series

Dandelion Herbal Center, Kneeland, CA

Dandelion Herbal Center website

Saturday, April 16, 2016
Hosted by the Rocky Mountain Unit of the American Herb Society
1710 S. Grant Street, 
Denver, CO

Friday, May 27 to Monday, May 30, 2016
Classes to be Announced
Northern California Women’s Herbal Symposium, Laytonville, CA

Thursday, June 16 to Sunday, June 19, 2016
Clinical Aromatherapy; Soul Revival: Conscious Evolution
Mountain West Herb Conference, Breckenridge, CO

My website is constantly being updated with new classes, webinars and blog posts.

This week I’ll leave you with the tea that made me fall in love with herbalism and our plant allies. It is a delicious and nourishing tea that will leave you feeling more than satisfied. Stay wild!

Recipe: Wild Humboldt Tea (wildcrafted with reverence)

Handful of fresh nettles
Handful of fresh violet leaves and flower
Handful of fresh plantain leaves
Small amount of fresh dandelion leaves
Small amount of fresh prunella flowers


  1. Infuse all ingredients in the sun in a glass quart jar. 
  2. Infuse one to four hours or overnight on a full or new moon if desired.  
  3. Strain herbs out or be like us herbalists and strain through your teeth or just eat the herbs too.

When energy flows, wellness grows.

Recipe: Fire Cider to Embrace Your Inner Activist

Recently I saw Neil Young & The Promise of the Real at Red Rocks. The tour that was in promotion of Young’s new album “The Monsanto Years,” which was written to spread the word about the evils of Monsanto, and the corporate takeover of our country, our food and in essence, our livelihoods. Using his voice not only to entertain but to educate and inspire activism, Neil Young is once again at the top of my favorite artists. And, for almost 70, he rocked the guitar.

In the spirit of activism, I’d like to share with you Rosemary Gladstar’s (in)famous Fire Cider Recipe.  For those of you unaware, the name Fire Cider has been trademarked and the company that owns the TM is suing herbalists that are actively fighting the trademark to stop making their products also called Fire Cider. Rosemary Gladstar wants the name to be available to Anyone because it is the right of all herbalists to make and sell these collectively held recipes. To join the fight, make and share Fire Cider to your friends and family. To help with legal costs or to donate to the cause, visit their website.

Recipe: Fire Cider

½ cup grated fresh horseradish root
½ cup or more fresh chopped onions
¼ cup or more chopped garlic
¼ cup or more grated ginger
Chopped fresh or dried cayenne pepper “to taste.” Can be whole or powdered.

“To taste” means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than too hot; you can always add more pepper later if necessary.

Optional ingredients: Turmeric, Echinacea, cinnamon, etc.


  1. Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.
  2. Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.
  3. After three to four weeks, strain out the herbs, and reserve the liquid.
  4. Add honey “to taste.” Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “ A little bit of honey helps the medicine go down……”
  5. Re-bottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.
  6. A small shot glass daily serves as an excellent tonic (or take teaspoons if you feel a cold coming on)
  7. Take it more frequently if necessary to help your immune system do battle.

What cause are you passionate about? As Bob Marley would say, “Wake up and Live!” It’s time we stand up for what we believe in and become advocates for ourselves and the planet.

Hello Friends!

I am happy to announce that I am finally starting my weekly blog.  It has been a long time coming and now I am happy to share fun herbal recipes, health and wellness tips and easy to understand information on herbs and their medicinal uses. Please share any information with your friends and family.  Let’s work together and share openly with each other.

If there are topics or recipes you would like me to include, please let me know!  This is a dynamic blog, written for all of you.

To start it off, here’s a tried and true recipe for a delicious energy boosting, yin nourishing tea.  Usually I would say drink warm or at room temperature, but if you’re in a hot dry environment like I am in Denver, I’m saying it’s okay to add a couple of ice cubes (rose infused are extra yummy!)

Summer Lovin’ Tea

3 tbsp fresh rose buds (1 tbsp dried rose buds)

3 tbsp fresh lemon balm

1 tbsp dried milky oats

1 tbsp hawthorn flowers & leaves

Steep in 8 ounces hot water for 10-15 minutes.  Strain and Enjoy!