Lemon Squeeze Mead

I was making some Lemon Balm Honey using freshly picked leaves and when I went to jar it up I noticed that it was starting to ferment. Some wild yeast made its way into the jar and started making its magic with the honey. What was I going to do with this honey now....I couldn't sell it. Then is hit me...MEad!

Using two half gallon jars I made an infusion using my Lemon Squeeze Honey Love Tea which is a blend of Lemon Balm, Lemon Grass, Lemon Verbena, Lemon Peel and Rose Hips. I let this sit over night.

The next I strained off the herbs and then poured the jars into a pot and gently warmed the brew...which smelled so delicious. I made an extra quart of infusion so I could drink some while making the mead.

Once warmed I took it off the stove and mixed in a quart of the lemon balm infused honey. I then split the liquid between the two jars and sprinkled the top with champagne yeast. To cover the jar I use a piece of cheese cloth and then set the jars aside in a relatively warm place. I will let them set for a week or two checking on them daily to watch the action. Once the fermenting start to slow down you can then bottle the mead into beautiful corked bottles. Make sure not to place the corks to tight...if the brew is still fermenting they will pop off. I have had this happen to me more times then I would like..LOL.

You can choose to drink the mead right after it has finished fermenting or bottle it and save it for a special occasion.

The basic mead recipe that I was taught and still follow is 1 part honey to 3 parts water and a sprinkle of yeast.

There are many other herbs and spices that you can use to make a medicinally charged mead...such as dandelion, angelica and burdock root, rose, lavender, elderflower or berry, chamomile etc.

Have fun...be creative and Enjoy!

What's for Dinner...Eat Your Weeds

Wild Greens Frittata

My garden is a continual space of inspiration for me and today was no different. I have a daily goal of eating foods prepared in our kitchen made with high quality ingredients that will create nourishing meals to feed our bodies...but this doesn't always happen. I have been feeling somewhat un-inspired these past few days in the kitchen along with feeling overly busy and crunched for time. Thankfully today this all changed and while I was in the garden watching my landlords chickens I thought about all of the plantain and dandelions that I needed to get out of a bed and it came to me...Wild Greens Frittata.

I used eggs from our landlords free roaming...bug pecking...compost eating chickens and hand fulls of Nettles...Plantain...Dandelion and Red Clover leaves.


Preheat oven to 325

1 onion chopped how you like
6 garlic cloves diced
roughly 2 1/2-3 cups of shitake mushrooms de-stemmed and sliced
4-5 nice sized handfuls of Wild Greens...I used dandelions...nettles...plantain and red clover leaves
1-2 handfuls of kale
4 oz of shredded cheese...I used mozzarella...goat cheese would taste fabulous with this also
8 eggs

The garlic...onions and shitake mushrooms where sauteed together in a heated skillet with some olive oil until the flavors combined...about 5-7 minutes. Make sure to season them with some salt and pepper. Then set aside in a bowl.

Next I took the greens and in the same skillet I wilted the greens using a little bit of water and covered the skillet for a few minutes before taking the cover off and letting the rest of the water to evaporate off. Squeeze off extra liquid and then add the greens to the onions...garlic and shitake.

In a separate bowl whisk together the eggs...I actually used just the egg whites with four of the eggs and then the whole eggs for the other four. I also added a pinch of nice chunky Hawaiian sea salt while whisking the eggs.

I added the eggs and the shredded cheese to the rest of the ingredients and stirred it all together.

I oiled a cast iron skillet and making sure that the oil coated the sides...heated the skillet up on the stove top and poured the bowl into the skillet and cooked on the stove for about 1-2 minutes I then put the skillet into the oven and baked for about 23 min.

Once out of the oven I took a spatula and went around the sides of the skillet before flipping the skillet onto a cutting board. I cut into pie slices topped with a corn chipotle salsa and dished it up along side a green salad with goat cheese and sunflower seeds. Yum!

Herbal Revolution: Clinical Training in Nicaragua

Herbal Revolution: Clinical Training in Nicaragua: "Hello to all! My name is Katheryn Langelier and I am doing something that I have never done before. Trying to raise money so that I can at..."

Clinical Training in Nicaragua

Hello to all! My name is Katheryn Langelier and I am doing something that I have never done before. Trying to raise money so that I can attend a 17 day Clinical Herbal Training Intensive in Nicaragua.

I am looking for sponsors to help me attend this amazing 17 day clinical Intensive with Paul Bergner in Nicaragua. This intensive would be a life changing experience for so many reasons. Not only will it introduce me and begin my education in Clinical Herbalism but it will also open my eyes to another part of the world (I have never left the country) another culture, language, foods and eco-system. During the duration of the 17 days I would be schooled in 20 hours of medical terminology in Spanish.

I will have an opportunity to stay with a local family and visit with a local midwife/herbalist, herbal farmers and herbal foundations. The second week would also be spent in class and working in a clinical setting along side naturopathic doctors/ clinical herbalist. This experience would enhance the skills that I already have and create an amazing foundation in clinical herbalism that I will be able to bring back and apply to my own local community.

I started studying herbal medicine and making my own herbal preparations in my late teens. Since then I studied for three years with Gail Faith Edwards in her Community Herbalism Course and I have attended herbal workshops, symposiums, conferences, classes every chance I can. I own a small herbal business called Herbal Revolution and I grow most of the herbs that I use in my products in my organic garden or ethically wild gather them from pristine local sources. I love being able to provide quality hand crafted herbal preparations for my local community and I have a vision of providing a clinical component to my business and to my practice as a Licensed Massage Therapist.

This fall I will be continuing my education in herbalism through the North American Institute for Medical Herbalism with Paul Bergner. Once I complete this herbal program I plan to mentor/apprentice with a local clinical herbalist to obtain my clinical experience.

This clinical training being offered in Nicaragua will create a foundation unlike any other. I hope you will consider making a donation.

The cost of the program is $2300 and a plane ticket is $850.

I am looking to raise enough money by May22nd they need payment in full by May 24th

Here is the Link to the Clinical Intensive in Nicaragua: http://medherb.com/nicaragua.html

Thank you for your time and consideration.