Puffed Grains and Breakfast Cereals, should we eat them?

These are pretty scary experiments and I feel for those poor rats (may they rest in peace).
I only eat corn flakes once in a blue moon and I eat rice cakes when I don't have the time or all the ingredients to bake some GF/SCD bread.
I was aware that puffed/extruded cereals were unhealthy and somewhat toxic because the process and the stress caused to the grains is far from natural.
This article has inspired me to stop eating them all together...
I think I'm going to bake a coconut flour bread tonight...

http://editor.nourishedmagazine.com.au/articles/puffed-grains-should-we-eat-them

Please Read This...

"Protect Your Freedom to Eat Nourishing Food and Support Small Farmers"
http://www.thenourishinggourmet.com/2009/03/protect-your-freedom-to-eat-nourishing-food-and-support-small-farmers-against-hr-875.html

and

"HR 875 - The Death of Farmers Markets, CSAs and Local Food"
http://nourishedkitchen.com/fight-hr-875-food-safety-modernization-act-of-2009/

Alchemille's Garden featured in Creepy Queen Magazine

Check this out ;):
http://creepyqueen.webs.com/apps/blog/entries/show/595349-a-touch-of-magic

Matcha Green Tea Soaps

Here they are, as promised!...And all natural (you know me) ;).
I enjoy making soap and would like to make some more often, using either hydrosols/floral waters or teas (especially my own signature blends).
These Matcha Green Tea Soaps are handmade with saponified oils (olive oil, palm oil, coconut oil) with coconut milk, organic nettle infusion (with spring water), camellia oil, matcha green tea, french green clay, raw mountain honey and benzoin tincture (a natural preservative).
If you are not familiar with matcha, it's the powdery green tea traditionally used in Japanese tea ceremonies.

March's Tea Selection: Madame Butterfly

Madame Butterfly is one of my favorite. I wish more people knew about it because it deserves to be better known and fully appreciated. Madame Butterfly is a floral blend: aromatic, springy, delicate and feminine. For this precious brew I blend white tea with lilac, pesticide-free rose petals & pesticide-free jasmine blossoms...Faery Blessings in a cup ;).

A Conversation with Frank MacEowen

Probably not his latest interview but interesting nonetheless...

http://www.lightworks.com/MonthlyAspectarian/1997/December/1297-07.htm

My Current Read : "The Opening of the Way - A Practical Guide to the Wisdom Teachings of Ancient Egypt" by Isha Schwaller de Lubicz

An interesting, complex and enlightening read infused with esoteric knowledge (which makes a lot of sense once explained) such as alchemy and astrology. Highly recommended.

From the back cover:
"...In our present era, research into human nature has taken a biological, chemical, and mechanical direction that offers few helpful answers to questions about how life ought to be lived. The nervous imbalance caused by this analytical mentality cannot tolerate silence or stillness - essential elements of intuition and spiritual experience.
The author helps us recognize that it is by the path of silence and meditation that we understand our relationship to the universe. She introduces us to states of subtle energy that enable us to rise above the "animal man" and offers an overview of the human body that shows how the organs and bloodstream are connected to sources of vital energy. If we apply this knowledge correctly, we can gain awareness of the harmony that governs the human organism and how it is related to corresponding functions in the universe. Above all, The Opening of the Way guides us to the intelligence of the heart, which is our key to self-mastery and our connection to higher consciousness."

Lilac Infused Oil

A few months ago while searching on the web about scented infused oils, I read the post of a lady who said she likes lilac infused oil...I thought that was a neat idea since I really like lilac.
I went to the farmers' market yesterday and was surprised to already find some fresh lilac branches. I didn't want to miss the opportunity to make my scented oil, especially since lilac season (at least if you don't grow your own) is short.
When making scented oil, you want to choose an unscented or lightly scented carrier oil that won't mask the scent of the flowers. I tightly packed my flowers in a glass jar and covered them with a blend of sunflower oil, sweet almond oil and extra virgin olive oil.
I will leave the jar in a sunny spot for 6 weeks (at least) and hopefully I'll be blessed with a wonderfully scented oil ;).
I'd like to try this experiment with tuberose flowers too (my florist carries them on a regular basis), they have a strong and somewhat sweet scent and I know that they are used in the perfume industry.

Fresh from the Garden...

I'm happy to have grown a decent size bok choy/pak choy. I had to harvest it because it was starting to be covered by a myriad of sticky aphids (they love brassicas)...After a couple soakings in cold water and vinegar, they were all gone!

Announcing First Bi-Monthly Book Giveaway

This book giveaway is reserved to customers placing an order in my Etsy shop between March 1st and April 30th, and who wish to participate to a raffle.
The book chosen for this giveaway is "Herbal Tea Remedies" by Jessica Houdret (I happen to have 2 copies of this book).
The winner will be notified by email on April 30th.

How Long Should You Keep Items in the Freezer

Translated from "L'Armoire aux Conserves" by Marie-Françoise Delarozière & Elisabeth Pistre:

1. Fruits in sugar or syrup: 1 year
2. Fruits without added sugar, stewed fruits/compotes & butters: 6 months
3. Homemade ice cream: 3 months
4. Commercial ice cream: 1 year
5. Milk and dairy products: 3 months
6. Vegetables: nearly 1 year, except for onions: 3 months
7. Bread: 1 or 2 months
8. Fresh aromatic herbs: 3 months
9. White fish: 6 months
10. Fatty fish: 3 months
11. Shellfish: 3 months
12. Raw meat: 3 to 9 months, depending on thickness
13. Cooked meat: 2 to 3 months
14. Rabbit, fowl and game: 6 months
15. Chicken: 9 months
16. Giblets, ground meat and sausages: 1 or 2 months
    

Tropical Smoothie / Smoothie Tropical

A little bit of sunshine and a healthy dose of vitamins in your cup...A great way to start the day ;).

For 1 serving:

• 1/2 cup tangerine or orange juice / 125 ml de jus de clémentine ou d'orange
• 1/2 banana sliced / 1/2 banane coupée en tranches
• A few pieces of frozen mango / Quelques morceaux de mangue surgelée
• A few pieces of frozen pineapple / Quelques morceaux d'ananas surgelée

Pour the juice in the blender then add the banana and the frozen fruits. Blend until smooth and enjoy ;).

Variations: you can substitute the juice with (light) coconut milk or coconut water.

Verser le jus dans le mixer, puis ajouter la banane et les fruits surgelés. Mixer jusqu'à liquefaction puis déguster ;).

Pour varier un peu: on peut remplacer le jus par du lait de coco dilué ou du jus de coco.

Bye, Bye Potatoes!

My potato plant was dying so I had to pull it from its container, without any struggle.
I think I started it too early, plus we've had many sudden weather changes and temperature fluctuations...It was just too much for the poor plant to handle!
Maybe I'll try again in a few months from now...

I retrieved 2 decent size potatoes from the container but since the plant didn't reach its flowering stage, I will have to discard them. I can tell from the skin's coloration that they're not fully mature anyway.

Simple Raw Dessert

A favorite of mine when I crave something sweet ;).

For 1 serving, you'll need:

• 1 apple, peeled and diced
• 1 or 2 tbsp of unsalted raw crunchy almond butter (but I don't really measure)
• About 1 tsp of shredded coconut
• Some raisins
• Dark chocolate chips or raw cacao nibs (I omit these at night because of the caffeine)

Simple, fast and tasty...Enjoy ;)!

FOUR SEASON SKIN ELIXIR

With my new Four Season Skin Elixir, I blended an oil that can be used on a daily basis and any time of the year. A silky and moisturizing oil that is easily absorbed by the skin, yet not greasy.

This Skin Elixir is a blend of 4 oils, each one representing a season: organic sunflower oil for the Spring (we have fields of fragrant wild sunflowers blooming here during this season), plum kernel oil for the Summer (this one is naturally fragrant), organic sweet almond oil for the Fall and shea nut oil for the Winter (this oil does wonders for dry skin and harsh weather conditions) + a little vitamin E.

Hope you'll enjoy this oil as much as I do ;).

February's Tea Selection: French Romance

With Valentine's Day approaching, I couldn't miss the opportunity to offer this very Parisian blend. It seems simple at first but it's subtle and sophisticated. A bewitching brew that just asks to be shared ;).

My French Romance tea is a blend of organic black tea, organic vanilla rooibos, pesticide-free rose petals and organic orange peel.

Enjoy ;).

Kitchen Garden Smoothie / Smoothie du Potager

I enjoy starting the day drinking a cup of this delicious and nutritious smoothie. It is naturally sweet so there's no need to add anything.

J'aime bien commencer la journée en buvant un verre de ce delicieux soothie qui est très nourissant. Il est naturellement sucré donc nul besoin d'ajouter quoique ce soit.

For 1 serving:

• 1/2 cup apple-carrot juice (preferably freshly pressed) / 125 ml de jus pomme-carotte (préférablement fraîchement pressé)
• 1 banana (just ripe) / 1 banane (tout juste mûre)
• 3 baby beet leaves / 3 feuilles de jeunes betteraves

Pour the juice at the bottom of the blender. Slice the banana and the beet greens, then put then in the blender. Blend the mixture until smooth or to your liking and...Enjoy ;).

Verser le jus au fond du blender. Couper la banane en rondelles et les feuilles de betteraves en lanières, puis les mettre dans le blender. Mixer jusqu'a obtention d'une texture liquide ou de votre goût puis...Deguster ;).

Recommended Gluten Free Cookbooks

First of all I'd like to talk about "The Art of Baking with Rice Flour". I didn't know what to expect from this little book when I ordered it, because nobody reviewed it yet.
The recipes are fairly simple and with few ingredients. To my surprise very few of them contain xanthan gum (which I don't use) or potato/cornstarch (which I try to avoid). The author even suggests using sweet rice flour instead of cornstarch for people who are allergic to corn.
This book contains recipes for yeast breads, quick breads, cakes, cookies, pies and even flour mixes. I just tried the crepe recipe, it was wonderful. These were the best crepes I've had in years, light and airy...Highly recommended!

I also would like to mention "The Birkett Mills Buckwheat Cookbook". Recipes use buckwheat and kasha/toasted buckwheat in their various forms: flour, groats...etc. Not all the recipes are gluten free but I think they can be adapted to a gluten free diet. This booklet contains recipes for appetizers, salads, soups, entrees, side dishes, breads and desserts.
The buckwheat sugar cookies were a hit! I used a blend of buckwheat and kasha flours (though the recipe only mentioned buckwheat flour). The cookies came out very light and tasty (though a little bit sweet for my own taste). I got inspired by this recipe to bake my own GF Lebkuchen next Christmas!

These 2 cookbooks are fairly inexpensive and can be found on Bob's Red Mill website.

Mimetic Nut Bread / Pain de Mîme aux Noix

In this recipe I used ground walnuts, it gives the bread a wilder/earthy taste. As usual the recipe is for a small loaf; if you wish to make a regular size loaf of bread, just double the quantities (same thing for the previous recipes).

Pour cette recette, j'ai utilisé des noix moulues, elles donnent au pain un goût un peu sauvage. Comme d'habitude cette recette est pour un petit pain; si vous souhaitez faire un pain de taille normale (dans un moule à cake), il vous suffit juste de doubler les quantités (même chose pour les recettes précédentes).

Ingredients (1 cup/tasse = 250 ml; 1 tsp/cac = 5 ml):

• 1/2 cup almond meal (you can easily make your own in an electric coffee grinder) / 1/2 tasse de poudre d'amandes (vous pouvez facilement faire la vôtre avec un moulin à café électrique)
• 1/2 cup ground walnuts / 1/2 tasse de noix moulues
• 1 cup cooked and cooled brown basmati rice (leftovers work fine) / 1 tasse de riz brun basmati cuit et refroidi (les restes d'un repas feront également l'affaire)
• 1/2 cup chestnut flour / 1/2 tasse de farine de chataîgne
• 2 eggs / 2 oeufs
• 1 to 1 1/2 tsp maple or agave syrup / 1 à 1 1/2 càc de sirop d'érable ou d'agave
• 1/2 tsp gluten free baking powder / 1/2 càc de levure sans gluten
• 1/2 tsp apple cider vinegar / 1/2 càc de vinaigre de cidre
• 1/8 tsp salt / 1/8 càc de sel
• Water or nut milk if necessary / Eau de source ou lait végétal si nécessaire

Preheat the oven at 375F/160C. In a bowl mix all the dry ingredients: brown rice, nut meals, chestnut flour, baking powder and salt. In another bowl, beat the eggs. Then add the maple or agave syrup and the vinegar. Mix well. Incorporate the wet mix into the dry mix and stir well. If the batter is to dry, add a little bit of water or nut milk. The batter should be thick but not runny. Pour into an oiled baking pan and bake for 45-50 minutes. Wait for the bread to cool down before removal from the pan and slicing the bread. Enjoy ;)!

Préchauffez le four à 160C/375F. Dans un récipient, mélangez tous les ingredients secs: riz brun, poudres de noix, farine de chataîgne, levure chimique et sel. Dans un autre récipient, battez les oeufs. Ajoutez le sirop d'érable ou d'agave et le vinaigre aux oeufs battus. Incorporez le mélange liquide au mélange sec et remuez bien. Si la pâte est trop sèche, ajoutez un petit peu d'eau ou de lait végétal. La pâte doit être épaisse mais pas liquide. Versez-la dans un moule huilé et mettez à cuire au four pendant 45-50 minutes. Attendez que le pain refroidisse avant de le démouler et de le couper en tranches. Regalez-vous ;)!

An Interesting Fact about Sunflower Oil

"The Russian Academy of Science found that sunflower oil... 1 tablesp. of oil when swilled in the mouth for 15-20 minutes, activates the salivary glands and stimulates enzyme release. Toxins from the circulatory and lymphatic systems are also released, via the oral salivary glands. The oil should not be swallowed. Empty the mouth by spitting. This simple procedure has the remarkable benefit of helping the body detoxify; it has relieving and healing effects on a wide range of conditions and can be used regularly, by anyone wishing to keep their immune system working well. "

http://www.herbsarespecial.com.au/free-sprout-information/sunflower.html

COUNTRY GREEN Eco-Friendly Lunch Bag

For this lunch bag, I used a vintage liberty-like cotton fabric. It's one of those fabrics I brought back from France. It's at least 30 years old: I can remember seeing it during my childhood.

Our Kitchen Garden / Notre Potager

This dwarf rose is lightly fragrant (which is rare for a hybrid dwarf rose). It's the first flower to bloom our garden. Since it's a hybrid, I don't use it for medicinal purpose except for infused oils.

Cette rose miniature a un léger parfum (ce qui est rare pour les rosiers nains hybrides). C'est la première fleur à fleurir dans notre jardin. Comme c'est une variété hybride, je ne l'utilise pas pour mes préparations médicinales, à l'exception de mes huiles infusées.


A colorful patchwork of (clockwise) 'violetta' pac choy, 'purple peacock' broccoli, 'bull's blood' beet, 'albino' beet and 'carnival' carrot mix (starting to germinate). I love the flavor of beet leaves, I think they taste even better than swiss chard.

Un patchwork coloré de (dans le sens des aiguilles d'une montre) pac choy 'violetta', broccoli 'purple peacock', betterave 'bull's blood', betterave 'albinos' et un mélange de graines de carottes 'carnival/carnaval' (qui commencent tout juste à germiner). J'aime la saveur des feuilles de betteraves, je trouve qu'elles ont meilleur goût que celles des bettes/blettes à cardes.

This is our first potato experiment: I used a pink potato that I got from the farmers market and which was starting to germinate. I thought it would be a pity not to give this potato the opportunity to fully express itself ;). I'm not a big fan of potatoes which are nightshades, therefore I try not to eat some very often . Yet I must admit that organic potatoes have a superior taste and texture than non organic ones (it's like night and day). I will wait for the plant to bloom to harvest our first NEW potatoes...

Voici notre premiere experience avec la pomme de terre: j'ai utilisé une patate rose que j'avais acheté au marché et qui commençait à germiner. Je me suis dit qu'il serait dommage de ne pas donner à cette patate l'occasion de s'exprimer pleinement ;). Je ne suis pas une grande fan de patates qui des solanacées (la famille de la belladonne et autres plantes toxiques), de ce fait j'évite d'en manger trop souvent. Cependant je dois bien admettre que les patates bio ont un goût et une texture superieurs à leur cousines non bio (c'est le jour et la nuit). Je vais attendre que la plante commence à fleurir avant de récolter nos premières pommes de terre nouvelles...

Robert Shapiro on "Growing Your Own Food"

http://www.youtube.com/watch?v=THGK4eS05Eg

Eco-Friendly Lunch Bags

I have lots of fabrics at home, some of them I brought back from France. When I was still working in the fashion and textile industry, I used to buy fabrics just because they were pretty. I thought I could always figure something to make out of them.

Sewing projects for yourself (or should I say your wardrobe), your interior and friends or family are always fun. But sometimes you just wish to do something that counts. Something that doesn't harm the environment.

It is often in the poorest countries that people are the most creative. They take something that would be considered junk for other people and with a few tools, a little craftsmanship and some imagination, they give it a second life.

I love the whole creative process and especially thinking outside of the box. Experimenting with non-conformist ideas, transforming, customizing, even ill-treating a fabric (only if necessary) to make something new, personal and beautiful in its own way.

I don't like waste...Especially when it's harmful to the environment. That's why I decided to recycle some of my fabrics and turn them into snack/lunch bags. The difference is that paper bags are often used once then thrown in the trash and put to recycle. People often forget that paper comes from trees. And the whole paper recycling process uses a lot of energy, therefore it's not very eco-friendly.

My fabric lunch bags on the other hand are washable, reusable, durable, biodegradable thus eco-friendly. I plan on making tote bags and shopping bags with the same fabrics. I also make Textile Scrap Yarns ;).

A Container Garden

Though I grew up in a townhouse with a little garden, I didn't really do any gardening. Of course my mom grew a few fruiting trees and edibles like tomato & lettuce in the summer but other than that nothing really extensive. The funny thing is that even though she had (and still has) some farmers on her side of the family, she doesn't really have a green thumb.

I guess it's only when I started to awaken to herbal medicine and the organic movement that I started bringing home potted herbs and sunflowers. When I moved to the US, I had no garden anymore and that made me very sad and depressed. So I decided to conquer the empty porch with potted plants. I have learned a lot on my own and with the help of a few books and I made some mistakes too but, overall, I think I'm doing pretty well with gardening.

Container gardening has its advantages: nearly no weeding and very little pest control. Plus there's little chance that a disease would spread to all the plants. And there's not a lot of watering needed either. Now if there's one thing I've learned it's that plants and trees grow proportionally to the space they have for their roots to spread...The size of the container you choose makes a big difference: you can either end up with decent size vegetables or dwarf ones. I find that "half wine barrel" sized containers are the best for growing normal size vegetables (and I grow organic, which means that my veggies should be smaller that the ones from the grocery store...No miracle grow!) and are very good for root veggies like beets and carrots as well as plants for the brassica family (kales, collards, broccolis...) which need some space.

As your plants grow, especially if you grow edibles, you may need to feed them (through the soil) with compost, worm castings or natural plant foods like liquid kelp.

Smaller containers are better for flowers, aromatic and medicinal herbs. For cut-and-come again greens and edible weeds, I prefer either rectangular window box container or round containers with a little depth. If you wish to grow fruits in containers, choose some berries (usually easier to grow and prolific) otherwise dwarf fruit trees, but the roots need to be trimmed every 3 to 5 years. If you can't find a dwarf variety, remember that by choosing a small (about 14 in. in diameter or more if you wish) container, your tree will grow proportionally to the size of the container, therefore it'll become a dwarf tree...But to do so, choose either a very young tree (1 or 2 years old) or a bareroot tree (which is usually cheaper because it hasn't grown yet).

I choose to grow organic, heirloom, medicinal, unusual, hard to find and forgotten plants. These includes my favorite edibles and herbs as well as stuff you don't normally find in grocery stores or at the farmers market. I try to stay away from hybrids, but once in a while I find a variety that seems worth growing so I sometimes bend my rules.

Happy gardening ;).

New Year, New Cream(s)

In everything I do, I try to be as close and true to Nature as I can be.

I'm currently going through a rewilding and ancestral phase that would be too hard to explain here because it's mostly something I feel in my heart & soul...Sometimes there are just NO words. I'm also studying, rediscovering and remembering a few things.

Anyway, after the Wise Woman products, I thought it was time to please the Wild Women too with a line of creams herbally infused with ethically wildcrafted herbs. Some of these herbs are carefully picked by me since there are local herbs and are not easy to find.

I'm pleased to introduce my Ancient Forest Cream, infused with Western Evergreens' trimmings such as Douglas Fir, Siskiyou Cedar, Western Juniper and Redwood. The formulation is slightly different than for my other creams: I added organic virgin coconut oil (for more details see my listing).

There will be more wild items soon...;)

Spelt Desillusion

My sister's test results for gluten intolerance (I suppose they only tested for coeliac) were negative. Yet she told me that she's seen and felt some improvements with her health problems with a gluten free diet, therefore she plans to continue with it.

I thought I would give spelt a try again. I haven't had any for the past 6 months at least and I have always liked its nutty taste (besides the fact that it's an ancient grain). Unfortunately after 2-3 days of reintroducing it in my diet, I've been starting to experience bloating, stomach aches and other benign digestive disorders...Therefore I think Spelt is something I can only have in small amount and once in a Blue Moon.

Oh well...

Yet I wonder if I would have more luck with sprouted spelt flour. Sprouted flours are highly digestible. According to Shiloh Farms' website : "When grains are sprouted they are converted into a living food with more vital nutrients that are more easily absorbed by the body. Sprouted flour digests as a vegetable not as a starch."

That might be worth trying, especially since I have found myself to be increasingly interested in sprouting and raw foods lately.

About Tincturing

Herbal teas and infusions have always been my favorite type of herbal medicine whether in a preventative or in a curative manner.
But since I've been experimenting (and having fun) with making scented tinctures for my incenses, I thought it was time for me to start making medicinal herbal tinctures as well. After all, life doesn't always allow you time for making tea or having the right herbs handy, especially when traveling.
I don't need large amounts and prefer using dried herbs. After consulting "Herbal Teas - 101 Nourishing Blends for Daily Health & Vitality" by Kathleen Brown (in which they also mention other forms of herbal medicine), I have calculated that for making 2oz of tincture, I needed about 1 tbsp of dried herbs. I'm well aware that these homemade tinctures won't probably have the same potency than commercial tinctures or ones made with fresh herb material...But I'm sure that they'll be just fine for my personal use (as well as family & friends) ;).
I already bottled an Elderberry & blossom tincture and just prepared a carminative/digestive blend of fennel & anise seeds.

Happy Yule!

"Standing in the circle,
Beneath the web of light
Dancing in the moonlight
On a cold new year's night
And it seemed we were lifted
Flown across the years
Power-circle shifted
By power-circle seers

And the Goddess and John Barleycorn
Will put flesh upon bones
Fly ribbons round the barrows
Plant footprints round the stones
The Goddess and John Barleycorn
Will keep the spirit strong
For those who remember
For those who sing the song

So stand in the circle
Weave the web of light
Dance in the moonlight
Bring fire to the night
Release the past that made us
Release the fire within
Revel in the mystery
And embrace your sacred kin."

Brian Boothby
Tomorrows Ancestor

Go Paleo!

"Our Ancestral Diet - A Way to Wellness"
http://www.consciouschoice.com/2001/cc1403/ancestraldiet1403.html

"Guts and Grease: The Diet of Native Americans"
http://www.westonaprice.org/traditional_diets/native_americans.html

Food Article "I'm a Natural Born Killer"
http://gremolata.com/Articles/386-Im-A-Natural-Born-Killer.aspx

Late Season Harvest

Yesterday, my husband and I went hiking for a very specific harvest: red colored blackberry leaves. This coloration naturally occurs late in the Fall and in the Winter when the plant goes into its dormant state.
We have lots of Himalayan Blackberries around here (a non native species that some consider to be an invasive weed). They are easy to recognize with their purplish stems. The back of the leaves is white with purple thorns. When they're fruiting, the fruits can get pretty big, sweet and juicy...They're also very productive!
So not only did we find the red leaves but we also found a few last juicy fruits, right under a cluster of Elder Trees (I call them the Three Sisters). Brambles and Elders seem to like each other's company ;).
So why harvest red blackberry leaves?
In "Drink in the Wild" by Hilary Stewart, it is said:
"...Leaves for tea are at their best when they are old and turning red. Dried leaves remaining on the plant in winter are also good for tea."
I don't know yet how the change in color is going to affect the taste of the tea. I also wonder if the red pigmentation implies a beneficial effect on blood circulation and strengthening the capillaries. It's supposed to be one of Blackberry's healing gifts...

The Perfect Diet is...The One that Works for you!

There's no such a thing as a perfect diet. The reason is simple: we all are different and we all have different needs. Therefore the best diet is your own custom diet (I don't like that word, it sounds so negative...I should say your own custom "Nourishing Routine").

It's important to notice and know which foods:

1. Energize you
2. Drain you, deplete your energy and/or make you feel tired
3. Make you feel good, comfortable, nourished and/or make you smile
4. Make you feel sad, depressed or angry
5. Make you sick, are hard to digest, make you feel uncomfortable and/or trigger aches in your body
6. Prevent you from having a restful sleep

I always had what I thought to be a pretty healthy diet (by common standards): I ate whole grain foods, lots of vegetable, dairy products and was mostly vegetarian (I never really liked meat too much). In my family, we grew up with pasta and good bread (not hard to find in France). Yet since my childhood I've suffered from a mild lactose intolerance (I started to day with a hot chocolate and went to school with a stomach ache...Everybody said that I was probably a nervous child) and hypoglycemia. During my adolescence, I started showing signs of tachycardia (that I always and only treated with hawthorn tincture and tea). It took me a long time and other symptoms (apparently unlinked) to realize that I was also gluten sensitive/intolerant though I have never been officially diagnosed (your body knows what's right for you, right? As long as you're ready to listen).

Today my diet is a blend of gluten free, SCD, paleo with a touch of macrobiotic and raw foods. Besides a little yogurt and a little cheese, I don't eat dairy based products. I make my own nut milks and am starting to experiment with non-dairy yogurts. I eat lots of greens (some of which I grow) and drink nourishing herbal infusions. I'm trying to eat less GF grains though I'm not yet ready to give them up completely. I'm eating more meat which to my surprise, my body is craving and enjoying. I plan on (re)introducing sprouted seeds (just bought a sprouter) and smoothies and also plan on making my own nut butters and would love to make my own fermented foods (I forgot to mention that I cook everyday. I think it's essential when you follow a specific diet).

I feel much better eating nutritious foods: I seem to eat less and have less cravings. I also have more energy (and am starting to look forward to power walks and working out). My hypoglycemia is virtually gone: even when I'm getting hungry, I don't feel the urge to pop a piece of sugar in my mouth. I haven't had hawthorn tea or tincture for a couple months at least, even though I have a naturally fast beating heart (a nervous heart, the doctors said). I feel more positive, I have a nicer complexion and I've lost a little bit of weight too.

My experience has only been positive so far, I don't see any reason for me to stop. My little sister, who's been having different symptoms than mine but who's been suffering with various digestive problems for several years, is going to be tested for gluten intolerance next week. She's already made the first steps to a radical dietary change and knows that not only she'll have to take it seriously but that she will have to start cooking!

Wild Rice Mimetic Bread / Pain de Mime au Riz Sauvage

Another good "bread" recipe that I'd like to share ;).

As usual the recipe is for a small loaf; if you wish to make a regular size loaf of bread, just double the quantities (same thing for the previous recipes).

Comme d'habitude cette recette est pour un petit pain; si vous souhaitez faire un pain de taille normale (dans un moule à cake), il vous suffit juste de doubler les quantités (même chose pour les recettes précédentes).

Ingredients (1 cup/tasse = 250 ml; 1 tsp/cac = 5 ml):

• 1 cup almond or hazelnut meal (you can easily make your own in an electric coffee grinder) / 1 tasse de poudre d'amandes ou de noisettes (vous pouvez facilement faire la vôtre avec un moulin à cafe électrique)


• 1 cup cooked and cooled wild rice (leftovers work fine) / 1 tasse de riz sauvage cuit et refroidi (les restes d'un repas feront également l'affaire)


• 1/4 cup chestnut flour / 65 ml de farine de chataîgne


• 1/4 cup brown rice flour / 65 ml de farine de riz brun


• 2 eggs / 2 oeufs


• 1 tsp maple or agave syrup / 1 càc de sirop d'érable ou d'agave


• 1/2 tsp gluten free baking powder / 1/2 càc de levure sans gluten


• 1/2 tsp apple cider vinegar / 1/2 càc de vinaigre de cidre


• 1/8 tsp salt / 1/8 càc de sel


• Water or nut milk if necessary / Eau de source ou lait végétal si nécessaire

Preheat the oven at 375F/160C. In a bowl mix all the dry ingredients: wild rice, almond or hazelnut meal, chestnut flour, rice flour, baking powder and salt. In another bowl, beat the eggs. Then add the maple or agave syrup and the vinegar. Mix well. Incorporate the wet mix into the dry mix and stir well. If the batter is to dry, add a little bit of water or nut milk. The batter should be thick but not runny. Pour into an oiled baking pan and bake for 45-50 minutes. Wait for the bread to cool down before removal from the pan and slicing the bread. Enjoy ;)!

Préchauffez le four à 160C/375F. Dans un récipient, mélangez tous les ingredients secs: riz sauvage, poudre d'amandes ou de noisettes, farine de chataîgne, farine de riz, levure chimique et sel. Dans un autre récipient, battez les oeufs. Ajoutez le sirop d'érable ou d'agave et le vinaigre aux oeufs battus. Incorporez le mélange liquide au mélange sec et remuez bien. Si la pâte est trop sèche, ajoutez un petit peu d'eau ou de lait végétal. La pâte doit être épaisse mais pas liquide. Versez-la dans un moule huilé et mettez à cuire au four pendant 45-50 minutes. Attendez que le pain refroidisse avant de le démouler et de le couper en tranches. Regalez-vous ;)!

Celebrate the Goddess through Joy

"The days grow shorter and the darkness encroaches. Deep within the sacred temple of your own heart, light the altar flames of joy and let them burn bright all the winter long.
Find the source of your Goddess-self, the spark of divine inspiration that led to your creation in this lifetime, with your own purpose and your own path.
Surrender to the brilliance that is you, unique and precious daughter of the universe.
Move from the core of your authentic being, and celebrate the Goddess within you - and every woman!"

From SageWoman 2008 Calendar

A Gluten Free Thanksgiving

Here are some mouthwatering, inspiring and harmless recipes from Karina, the Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html

And from Elana:
http://www.elanaspantry.com/salads/thanksgiving-dishes/

Let's not forget about Mark's Primal Thanksgiving (more paleo oriented):
http://www.marksdailyapple.com/low-carb-thanksgiving-recipes/

Sleep Deficit: The Hidden Debt That's Hurting Us All

Slumber parties are in ;)...
http://www.experiencelifemag.com/issues/november-2008/health-wellness/sleep-deficit-the-hidden-debt-thats-hurting-us-all.html

Buckwheat Mimetic Bread / Pain de Mime au Sarrasin

So far this one is the tastiest of my hybrid breads. I seem to get the best combinations with nut meals and GF cooked grains (leftovers work just fine).

Le plus savoureux de mes pains hybrides à ce jour. Il semblerait que j'obtienne les meilleurs résultats en combinant poudres de noix et céréales cuites sans gluten (les restes d'un repas font l'affaire).

INGREDIENTS (for a small 4"x4" loaf / pour un petit pain de 10cm x 10cm):

• 1 cup cooked and cooled kasha-toasted buckwheat / 1 tasse (env. 250 ml) de kaska-sarrasin grillé, cuit et refroidi


• 1 cup of almond meal / 1 tasse de poudre d'amandes


• 1/2 cup chestnut flour / 1/2 tasse (env. 125 ml) de farine de chataîgne


• 2 eggs / 2 oeufs


• 1 tsp maple syrup / 1 càc de sirop d'érable


• 1/2 tsp GF baking powder / 1/2 càc de levure chimique sans gluten


• 1/2 tsp apple cider vinegar / 1/2 càc de vinaigre de cidre


• 1/8 tsp salt / 1/8 càc de sel


• Water or nut milk if necessary / Un peu d'eau ou de lait végétal si necessaire

Preheat the oven at 375F/160C. In a bowl mix all the dry ingredients: kasha, almond meal, chestnut flour, baking powder and salt. In another bowl, beat the eggs. Then add the maple syrup and the vinegar. Mix well. Incorporate the wet mix into the dry mix and stir well. If the batter is to dry, add a little bit of water or nut milk. The batter should be thick but not runny. Pour into an oiled baking pan and bake for 45-50 minutes. Wait for the bread to cool down before removal from the pan and slicing the bread. Enjoy ;)!

This mimetic bread reminds me of dark country breads. It is tasty, it has character and a little bit of sweetness...

Préchauffez le four à 160C/375F. Dans un récipient, mélangez tous les ingredients secs: sarrasin, poudre d'amandes, farine de chataîgne, levure chimique et sel. Dans un autre récipient, battez les oeufs. Ajoutez le sirop d'érable et le vinaigre aux oeufs battus. Incorporez le mélange liquide au mélange sec et remuez bien. Si la pâte est trop sèche, ajoutez un petit peu d'eau ou de lait végétal. La pâte doit être épaisse mais pas liquide. Versez-la dans un moule huilé et mettez à cuire au four pendant 45-50 minutes. Attendez que le pain refroidisse avant de le démouler et de le couper en tranches. Regalez-vous ;)!

Ce pain de mîme me rappelle les pains de campagne Nordiques ou d'Europe de l'Est. Il est goûteux, il a du caractère et une touche de douceur...

"Let Thy Food be Thy Medicine" by Darcey Blue

I love folk medicine and grandmothers' remedies...
http://desertmedicinewoman.blogspot.com/2008/11/let-thy-food-be-thy-medicine.html

In the Mood for...Infused Vinegars

I bought some fresh organic cranberries and decided that I wanted to prepare a cranberry infused vinegar. So I filled a glass jar with roughly 1/2 cup of fresh cranberries, 2 tbsp of cane sugar (honey would have been better though) and covered with organic apple cider vinegar...Rendez-vous in 6 weeks for the result.

Cranberries are a natural source of vitamin C, much needed during Fall & Winter months. Vitamin C helps prevent & heal colds as well as affections of the upper respiratory tract, UTIs, it's energizing and it also helps the body absorb iron in food (vitamin C and iron work sinergetically; if your body lacks one, it probably lacks the other too).

I also had a pomegranate that started looking tired so I figured I would make a pomegranate vinegar like the luxurious ones you can find in fancy grocery stores. I opened the pomegranate and poured the seeds in a glass jar, added some leftover honey, some pomegranate concentrate and covered with organic balsamic vinegar. This vinegar was a little acidic so I think it can only improve itself, especially combined with honey. I'm not quite sure how it's gonna come out, but I'm hoping for a flavorful and syrupy vinegar...Yet I have no control over natural alchemy!

Then I strained a thyme infused vinegar (fresh thyme sprigs in organic apple cider vinegar) that I had almost forgotten about (it's been infusing for months!). And I decided to use part of it to make a thyme honegar with wild tasting forest honey (by mixing equal parts of infused vinegar and honey). I like adding a couple teaspoons or so to water, it makes a refreshing and flavorful drink...Plus thyme is one of my favorite herbs & a friend of the lungs (another useful ally during the cold months)!

Thoughts on Fog...

Today is a foggy day like I like them (the denser the better)...As far as my memory goes, I always have. Most people don't like fog for various reasons. I like its energy, its quiet eeriness, its magic. I like the fact that you can expect the unexpected to happen when it's foggy. It makes my feel alive & energized. It's a deep call that resonates on a soul level, something like an old friend or the way back home (Frank McEowen wouldn't disagree). A friend of mine used to say that "fog is made of the spirits of the dead", therefore it is highly spiritual. I agree to this and believe that the dead are calling us beyond the grave and beyond time and space to awaken in our lives and...to awaken spiritually.

Dark Side of the Food

For some reason lately, I've been attracted by ingredients that have a strong color. Especially black items: I have black quinoa, black forbidden rice...I'm currently interested in black sesame (I read the taste is different and that it has more health & nutritious benefits than regular sesame).
I also look for purple, blue, orange and red things to eat...Needless is to say that my cuisine has become more colorful or at least more interesting visually.
If you are what you eat, does that make me a rainbow ;)?

Natural Exfoliation

I just finished knitting my first exfoliating glove for the body. I've been inspired by Moroccan body care with my own twist (read the benefits under my listing). This one is made of jute, but I plan on using other natural fibers such as hemp, nettle, linen or sisal. And maybe make travel size ones as well.

I'd like to make gentle facial gloves too. Some people can't use even the most gentle face masks because their skin is so sensitive. I found some very soft cotton that I think would be just perfect for this project.

I also plan on knitting eco-friendly bags using the same natural fibers: they have the advantage to be natural, sturdy, long-lasting and biodegradable!

Mimetic Bread with Rice / Pain de Mime au Riz

This is not a traditional bread and kind of a hybrid between gluten free and SCD bread.

For 1 loaf, you'll need / Pour 1 pain:

• 1 1/2 cups almond meal / 1 tasse 1/2 de poudre d'amandes (1 tasse = environ 250 ml)
• 1 cup cooked and cooled brown rice / 1 tasse de riz brun cuit et refroidi
• 1/8 to 1/4 tps salt / 1/8 a 1/4 càc de sel
• 1/2 tsp GF baking powder / 1/2 càc de levure chimique sans gluten
• 3 eggs / 3 oeufs
• 1-2 tsp maple syrup / 1 ou 2 càc de sirop d'érable
• 1/2 tsp apple cider vinegar / 1/2 càc de vinaigre de cidre

Preheat the oven at 180C/375F. In a bowl mix the almond meal, the rice, the salt and the baking powder. In another container, mix the eggs, the maple syrup and the vinegar. Incorporate the wet mixture into the dry one and mix thoroughly. Pour into an oiled 6" x 3" baking tin (I used a square 2 cup "Bake n' Keep" glass container by Anchor, smaller in length but higher, allowing bigger slices). Bake for 45 to 60 minutes. Depending on what type of baking container you used, this bread will give you between 6 and 12 slices. Enjoy!

Since it isn't a real bread yet a rich and nutritious one, you won't feel the need to eat a lot of it. I usually slice it and freeze the slices until I need to toast some ;).

I plan on trying variations of that bead with different nut meals/flours, cooked GF grains and even cooked legumes like lentils. My next loaf with probably be hazelnut with wild rice ;).

Préchauffer le four à 180C/375F. Dans un récipient, mélanger la poudre d'amandes, le riz, le sel et la levure chimique. Dans un autre récipient, mélanger les oeufs battus, le sirop d'érable et le vinaigre. Incorporer le mélange liquide au mélange solide et bien remuer. Verser la préparation dans un moule huilé mesurant approximativement 15cm x 7cm (pour ma part, j'ai utilisé un moule en verre carré d'une contenance de 500ml de chez Anchor. Il est plus petit mais également plus haut, ce qui me permet d'avoir de plus grandes tranches). Cuire le pain entre 45 et 60 minutes. Selon le moule utilisé, vous devriez avoir l'équivalent de 6 à 12 tranches.

Comme ce n'est pas un vrain pain et qu'il est riche et nutritif, vous n'éprouverez certainement pas le besoin d'en manger beaucoup. Faîtes comme moi, coupez-le en tranches et mettez-les à congeler. Vous en toasterez une quand vous en aurez besoin ;).

Je compte essayer des variations de cette recette avec différentes poudres/farines de noix, des céréales cuites (sans gluten) et même des légumineuses cuites comme les lentilles par exemple. Je pense que mon prochain pain sera avec des noisettes et du riz sauvage ;).

The Alchemy of Tea

It was refreshing to read Kiva Rose's post on "The Primal Allure of Tea". She put to words what every Wise Woman and tea drinker feels deep inside. She also reminded me how important tea is to me. I've had a long relationship with herbs and I can't see a day go by without having my ritual 3 cups of tea.

Beyond the fragrance and the taste, beyond the nourishment and medicine, there is also the sense of timelessness and instant well-being. A cup of tea is a cup of joy: I am always looking forward to preparing a cup of tea either from 1 herb or one of my blends. I know that after pouring the hot water in the cup, inhaling the scent and waiting a little, I will enjoy my magical brew and I will feel better no matter what. Time will stop for a few minutes. No more worries, no more problems, no more pain...No more nothing. Just me and my tea, allowing my mind to wander and to connect with the Great Mother & All That Is, with Past, Present & Future, the Above & the Below as well as the Inner Worlds.

When I need deeper nourishment, I prepare some nourishing herbal infusions...I do this only when I feel that my body needs is (though lately I haven't been needing much. I guess I have been getting all the nourishment my body needs...I have also been enjoying nut milks).

Some people may wonder how can a few leaves, flowers, roots, barks and spices do so much for you? To me tea is a complex alchemy: each herb is charged with the forces of Nature. The Elements, Earth & Sky, Sun & Rain, the Seasons, Sun, Moon & Stars, Planetary influences, Time passing by, Faery Blessings...You get all that in a cup of tea!

Some of my favorite herbs are: rooibos, nettle, wild thyme, elder blossoms & berries, hawthorn, roses & rosehips, blackberry & strawberry leaves (and fruits), rosemary, lemon balm, plantain, oatstraw, mallows, dandelion, warming spices such as ginger & cinnamon...

Tea talks to us in a subtle level: it nourishes our body, it uplifts our mood/spirit, it heals our heart, it soothes our mind, it heals & strengthens our soul...Tea blesses us with health & wholeness!

ROPE INCENSE

I'm glad to introduce this new incense of mine ;).

I make my rope incenses with organic cotton twine and homemade scented tinctures. I find that twine absorbs and holds scents better than paper does.

This type of incense is fragrant, natural and slow burning...In other words: perfect!

I currently offer Frankincense & Myrrh, White Sage and Western (Siskiyou) Cedar.

When you go shopping, bring your own bag(s)...

If you wonder: "Why?" (or even if you don't)...Read this article :
http://grocery-bags.com/Plastic_Nor_Paper__To_Make.html

In order to encourage people to bring their own bags when shopping, Whole Foods stores deduct 5 cents per bag you bring (at least my local Whole Foods does)...

Celebrate the Goddess through Love

"As a mother loves her tender child, so the Great Mother loves each breathing creature upon the Earth. Honor Her by caring for all beings, both animal and human, as the Wheel of the Year moves into the deepening time.
Offer shelter and comfort in simple ways, and listen to your own animal nature too, caring for yourself through quietness, retreat, and rest. Lovingly give yourself all that is needed for your own wholeness.
Let the cycle of the year's rhythms guide you, always listening to the powerful heartbeat of Mother's love."

From SageWoman 2008 Calendar

Happy Samhain!

For this special time of the year, I will quote Judith Berger's book "Herbal Rituals":

"Once upon a time, Halloween, All Soul's Day, and the Day of the Dead were considered a three-day month that stood apart from the rest of the year. Freeing the passage of three sunrises and sunsets from the written calendar added to the otherworldly feel of this triad of days. Indeed, unbound from the predictable, calendric rhythm, these three days inspired devotion to the unknowable and invisible, the chaotic and surprising.
...
Using these three days to pause and immerse ourselves in timelessness and not-knowing, can perhaps begin to expand our palette of responses to the unknown, replacing our fear with wonder as we bravely acquaint ourselves with the floating cycle of the void. Pausing exists in the most basic rhythms of nature.
...
As we come to the end of a single yearly cycle, it is fitting that we dwell, even if only briefly, in the void between one year and the next, letting the full body of the year sink in before we step outside to greet yet another cycle of the earth's journey around the sun..."

Blessings to all as we say goodbye to the past year & all that were, and welcome the new year with its mysteries and wonderful possibilities ;).

Nut & Grain Milk Books...

I recommend these 3 helpful books for those who wish to make their own non-dairy milks:

• "Milk Recipes from Nuts & Seeds" by Edith V. Edwards

A basic book for the purist, includes gluten free grains (such as millet, quinoa and rice) too. For each nut/seed/grain, there is a Nutritional Analysis. The book also includes recipes for Fruit & Nut Pulp Spreads as well as Nut & Seed Pulp Loaves and Patties.

• "Not Milk...Nut Milks!" by Candia Lea Cole

This book is more of a gourmet recipe book with 40 different recipes (no grains in this one) including hints, tips, health benefits and nutritional tidbits. You'll find mouth watering recipes such as "Sweet Pear and Pine Nut Milk", "Apple Ginger Almond Milk" and "Caramel Date Pecan Milk" just to name a few...

• "Laits et Yaourts Végétaux Faits Maison" by Anne Brunner

This book is in French and I don't think it's been translated in English. The title means "Homemade non-dairy milks and yogurts" using nuts, grains and seeds raw, cooked, as flours/farinas, as nut butters and even as instant drinks. Recipes also explain how to make non-dairy cheeses, creams, mock fromage blanc and whipped cream. A good part of the book's recipes involves soy products and how to make them (milk, yogurt, tofu...). Other recipes include spreads, desserts, smoothies and sorbets/ice creams.

Have fun, enjoy and be healthy!

...And Grain Milk A Few Hours Later

I had some leftover cooked millet which I didn't know what to do with so I figured I might as well try making some milk with it (see my post below).
Conclusion: it works and should work with other grains too; keeping the same ratio: 1/2 cup cooked grains, 2 cups water (I use boiling water) and 1 tbsp natural sweetener. The trick is to puree the grains with a little water first, before adding the rest of the water. Otherwise the milk will turn out like flavored colored water...
Yet I prefer nut milks overall: they have a stronger taste and a nice consistency (though they tend to separate a little...especially the sunflower milk). Grain milks (they also tend to separate) taste more bland (which is probably better for cooking/baking) and have a little floury aftertaste & texture.

Nut Milk Story...

I've been experimenting with a few nuts and seeds for homemade non-dairy milks. Some work well, some don't...But it's mostly a matter of taste!

I liked:

• Almond Milk
• Hazelnut Milk
• Sunflower Milk (Sunflower seeds are nutritious and are known to be beneficial to sick people as well as people recovering from an illness)
• Pine Nut Milk (It tastes wild! Straight from the woods with piny undertones...It's an acquired taste.)

I didn't like:

• Pistachio Nut Milk (I think pistachios would work better as a nut butter)

Was just OK:

• Chestnut Milk (Made with chestnut flour. I love chestnuts but it wasn't the best suited medium for them...I might have more luck with cooked chestnuts)

I still have a few nuts and seeds to try...

Now regarding grain milks, I haven't been very successful so far: I've tried whole & raw, flours, farinas, rolled flakes...They just come out plain tasting and watery. Maybe I should try cooking the grains first, then blending with water as mentioned on Gluten A Go Go.

For her Oat Milk, she suggests using: "1/2 cup of cooked certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might/will leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator. "

Note that non-dairy milks can be kept up to 3 days in the fridge...

Spirit of Fall Incense

>SPIRIT OF FALL is a new incense in the Spirit of the Season with a blend of wildcrafted frankincense, wildcrafted cedar leaves and organic seasonal herbs & flowers...It smells wonderful and is a great incense for purification, protection and blessings!

>SPIRIT OF FALL (Esprit de l'Automne) est un nouvel encens imprégné de l'énergie de cette saison avec un mélange d'oliban, de feuilles de cèdre ainsi que des plantes et fleurs biologiques et de saison...Cet encens sent merveilleusement bon et est indiqué pour purifier, protéger et bénir!

Paleo Mock Cocoa / Faux Chocolat Chaud

The recipe emerged from a delicious mistake...I was trying to make a chestnut cream from scratch for breakfast ;).

Cette recette est née d'une délicieuse erreur...Je voulais préparer une crème de chataîgne pour le petit déjeuner.

You'll need:

• 1 to 1 1/2 tbsp chestnut flour (depending on how thick you like your beverage) / 1 à 1 càs et demie de farine de chataîgne (selon l'épaisseur desirée du breuvage)
• 1 cup of nut milk (I used homemade almond milk) / 250 ml de lait végétal d'oléagineux (j'ai utilisé du lait d'amande fait maison)
• Optional: a natural sweetener such a maple syrup, honey or agave syrup / Un sucrant naturel comme le sirop d'érable, le miel ou le sirop d'agave

>In a saucepan, toast the chestnut flour slightly. Little by little, whisk in the nut milk. Allow the mixture to boil, then lower the heat to a simmer, until desired thickness is reached. Strain the beverage (there might be some lumps).

Since chestnut flour has a natural sweetness (and some chocolatey undertones), I recommend you only add some sweetener if necessary and in a small amount. Your mock hot chocolate is ready! Enjoy ;).

Serving: 1 mug/ Pour 1 tasse.

>Dans une casserole, mettre la farine de chataîgne a toaster légèrement. Petit à petit, ajouter en fouettant le lait végétal. Faire bouillir la mixture puis laisser reduire à petit feu jusqu'à l'obtention de l'épaisseur desirée. Filtrer le breuvage (il peut y avoir des grumeaux).

Etant donné que la farine de chataîgne est naturellement douce (et avec un petit arrière-goût de chocolat), je recommande de n'ajouter un sucrant que si nécessaire et en petite quantité. Votre faux chocolat chaud est prêt a être dégusté ;).

A Belated Thank You...

...To Docwitch from Dark Side of the Broom for giving me an award.

I didn't know what it meant and what the rules were.

As to naming 7 other blogs, the choice will be very tough...

Mushroom Update...

I started my Portobello Kit on September 22nd and the mushrooms are growing nicely. I'm about to have my first harvest already! You'll notice on the picture that the mushrooms look a little cracked. I believe it has to do with the warm & dry weather we've been having lately, no matter how moist I've kept the mushroom bed.

J'ai commencé mon kit de champignons Portobello le 22 septembre et les champignons ont deja bien poussés. Je suis sur le point d'avoir ma première récolte! Sur la photo, vous pouvez constater que les champignons sont un peu craquelés. Je pense que c'est à cause du temps chaud et sec que nous avons eu récemment, malgré le fait d'avoir maintenu le lit des champignons humide.

Magic Pumpkin Face Mask / Masque à la Citrouille

I love pumpkins! I've always found them both fascinating and mysterious. This new seasonal face mask is an ode to pumpkin and natural beauty.

My Magic Pumpkin Face Mask is 100% natural & hand blended with pumpkin powder, rhassoul clay as well as whole milk powder. All the ingredients I use are pure, nothing has been added. This is a very gentle, soothing and softening mask. (For more infos about the skin/health benefits, see my listing).

J'adore les citrouilles et autres cucurbitacées! Je les ai toujours trouvées à la fois fascinantes et mystérieuses. Ce nouveau masque saisonnier est une ode à la citrouille et à la beauté naturelle.

Mon Magic Pumpkin Face Mask (Masque à la Citrouille Magique) est 100% naturel et preparé de manière artisanale avec de la citrouille en poudre, du rhassoul et du lait entier en poudre. Tous les ingrédients utilisés sont purs, rien n'a été ajouté. C'est un masque doux, léger et agréable qui laisse la peau douce et radieuse.

GF Almond Bread

I just tried the Simple Bread recipe from Elana's Pantry, using blanched almond flour and a few eggs. The loaf is small and nutritious but also dense and a little heavy on the stomach.
Though it tastes good, it is not something I'll bake too often because it is rich and let's face it: almonds and nuts in general are a little pricey (especially organic ones).
You can save some money by grinding your own nut meals/flours though. I am still willing to give it a try with other nuts like hazelnuts. And maybe add a teaspoon of oil, because the bread is a little dry.
The recipe also requires 3 eggs for a small 6 x 3 in. loaf...If you wanted to bake a regular size loaf, you'd need about 5 cups of almond flour and 6 eggs!
A luxury loaf it is ;)!

Crème Dessert / Dessert Cream

I have adapted and translated this recipe from Eva Claire Pasquier's book "Recettes Gourmandes Pour Personnes Sensibles" (she calls this dessert "Crème Patissière Légère").


For 3 ramequins, you'll need:

• 1 1/4 cup of non dairy or nut milk (I used homemade almond milk) / Environ 250ml de lait végétal (J'ai utilisé du lait d'amande fait maison)


• 1 1/2 tbsp rice flour or cream of rice / 1 càs et demie de farine de riz ou de crème de riz


• 1 tbsp almond or hazelnut butter / 1 càs de purée d'amandes ou de noisettes


• 1 tsp vanilla extract / 1 càc d'extrait de vanille


• 1 or 2 tbsp maple syrup /1 ou 2 càs de sirop d'érable

In a pan, pour the rice flour with the cold milk, the vanilla and the maple syrup. Turn the stovetop on medium heat and stir/wisk until the mix starts getting thicker. Then remove the pan from the stovetop and let it cool a little. Stir in the almond or hazelnut butter then it's ready to serve.

It's a quick and tasty dessert to prepare. If you like you cream a little thick, use cream of rice rather than rice four. You can enjoy this dessert warm or cold, alone or along with cookies, some cakes or even some fruits. Feel free to experiment with different milks and nut butters. I think using chestnut flour instead of rice flour would give an interesting result...

Verser la farine de riz avec le lait froid, la vanille et le sirop d'érable dans une casserole. Faire chauffer et mélanger sans cesse sur feux doux jusqu'à épaississement. Retirer du feu et laisser un peu refroidir. Ajouter la purée d'amandes ou de noisettes en mélangeant bien. C'est prêt!

C'est une délicieuse recette, facile à préparer. Si vous aimez votre crème un peu épaisse, je vous suggère d'utiliser la crème de riz plutôt que la farine de riz. Vous pouvez déguster ce dessert chaud ou froid, seul ou accompagné de biscuits, gâteaux ou même de fruits. Je vous invite à expérimenter avec differents laits végétaux et purées d'oleagineux. Je pense qu'il serait intéressant d'utiliser de la farine de chataîgne à la place de la farine de riz...

Celebrate the Goddess through Magic

"Do you believe in magic? You should, for magic is simply the act of bringing your dreams into reality. By clearly visualizing what you wish for, you add the magical power of your intention and your will to the bubbling brew of creation.
Magic is all around in this season of the Crone Goddess - she lends Her ancient powers of wisdom, perspective, experience and endurance to help you transform. Release what no longer serves you, and reach out for the life you truly wish to live.
When you believe, you make it all real."

From SageWoman 2008 Calendar

Andrew's GF Birthday Cake Translated

You'll need:

• 125g cane sugar
• 75g almond meal
• 100g dark chocolate (I used chocolate chips)
• 50g potato starch
• 2 tbsp oil (I used roasted almond oil)
• 4 eggs

In a bowl put the sugar, almond meal, 1 whole egg and 3 egg yolks. Stir with a spatula for 5 to 10 minutes. Stir in the chocolate that has been melted with a minute amount of water (I used homemade almond milk), then the potato starch, the oil and the 3 egg whites whipped until stiff. Pour the batter in an oiled pan and bake for 20 to 30 minutes in a 180-200 C/375 F preheated oven. Enjoy ;).

Wild Blackberry Sorbet / Sorbet aux mûres sauvages

Very easy to prepare and packed with flavor.

All you need is:

• About 1/2 lb of frozen wild blackberries / environ 250g de mûres sauvages surgelées
• Some organic apple juice (with nothing added) / du jus de pomme bio (sans rien ajouté)
• Some agave syrup if necessary / du sirop d'agave si nécessaire

Put the berries into a blended and add a little apple juice. Start blending little by little (you don't want the blender to overheat) until you reach the desired consistency. If you feel that the sorbet is too thick, add a little more apple juice. Pour into a container and if needed, adjust the sweetness with a little agave syrup (I used about 1 tbsp or so). Close the container and put it in the freezer. After 20 to 30 minutes, stir the sorbet with a fork. Do this 2 or 3 times to have an homogeneous texture. Then...Enjoy ;)!

Feel free to experiment with different frozen fruits/berries, fruit juice, nut milks and natural sweeteners.

Mettez les baies dans un mixeur et ajoutez un peu de jus de pomme. Mixez petit à petit (vous voulez éviter que le mixeur surchauffe) jusqu'à l'obtention de la texture que vous souhaitez. Si le sorbet vous paraît trop épais, ajoutez un petit peu plus de jus de pomme. Versez dans un container et ajoutez un peu de sirop d'agave si vous jugez que c'est nécessaire (j'ai utilisé 1 bonne cuillère à soupe de ce sirop). Fermez le container et mettez-le au congélateur. Après 20 à 30 minutes, remuez le sorbet avec une fourchette. Répétez l'opération 2 ou 3 fois de manière à obtenir une texture homogène. Ensuite...Régalez-vous!

Vous pouvez expérimenter avec différents fruits/baies surgelé(e)s, jus de fruits, lait végétaux et sucres naturels.

Happy Equinox / Mabon!

While most people feel melancholic and even lethargic in the Fall, I feel awakened, renewed and inspired! (Probably because of my introspective nature...)

Yesterday I celebrated my 30th birthday with a trip to a local mountain (and a homemade GF/DF pear & hazelnut pie) where I was hoping to see some Fall foliage along with a breath of fresh mountain air. We went to an altitude of approximately 3000 feet/1000 meters where there were plenty of oaks but no pines. Though we could feel the change of season, the foliage was just starting to change color. I think we will need to wait a few weeks before seeing any major color change and for the air to get cooler and charged with that specific Autumn smell that I adore.

Yet I was lucky to find & harvest a few wild rosehips (probably from 2-3 different varieties, judging from the differences in size and shape)...Not enough to make jam but once cut, cleaned and dried, I'm sure they'll make a delicious tea ;).

Today I started my Portobello mushroom kit from Mushroom Adventures. I've never grown mushrooms before so I'm very excited about it...And when you know how much they charge for portobellos nowadays! Anyway, 3 to 5 weeks of patience and care are required before the first harvest...

I'm also looking forward to tasting a cup of Castagno Caffé / Chestnut Coffee from Chestnut Trails (just got it today in the mail). It's made of 100% dried roasted chestnuts and is caffeine free as well as gluten free (with the exception of chicory root - which is not pregnancy friendly - and dandelion root, most coffee substitutes are made of grains). Though I've never been a coffee person, I enjoy drinking a cup of faux coffee once in a while (or more often if it's really good).

Andrew's Birthday Cake

A gluten free (using almond meal + a little bit of potato starch) and dairy free chocolate cake that was light, moist and tasty...Both Andrew & I enjoyed it very much. Definitely a keeper!

I found the recipe under a french blog: http://sanslaitsansgluten.over-blog.net/article-13132580.html

The trick about french recipes is that the ingredients have to be measured by weight, not by cups. It's the key to success ;).

Autumn Cinnamon Lip Balm

I like following the cycles of Nature (the cyclical/lunar/seasonal changes in our body remind us that we are Nature's children) and especially the changes of Seasons.

This is very much reflected in my creations and offerings; for this season, cinnamon seemed a natural choice.

Autumn Cinnamon Wise Woman Lip Balm is handmade with organic cinnamon chips infused in a blend of organic extra virgin olive oil & organic sunflower oil, unrefined beeswax, raw honey and vitamin E.

Enjoy ;).

More Paper Incense...

I'm currently making some paper incense which I haven't been doing for a while. I enjoy the whole "alchemical" process of preparing the scented tinctures, which reveal their magic and scents only after a few weeks. Then comes the soaking of the paper (with a brush) which I find quite relaxing, it's like meditation in movement. I'm not sure how letting the scented paper age affects the scent...It's a personal choice that I leave to the ones willing to experiment and surrender to timelessness.

I find that strong aromatic herbs, tree trimmings, resins and spices give the best results. My personal favorites are the wild scents reminiscent of Ancient Woods. I believe that a little bit of the tree/plant spirits and their memory (trees are keepers of time) are infused in the tinctures as well, adding to the uniqueness of the concoctions.

I currently offer some lavender, douglas fir and eucalyptus paper incenses...And plan on adding more soon ;).

Gardening with a French Touch...

I highly recommend reading articles from L'Atelier Vert on kitchen gardening (le potager = the kitchen garden). The current one is on (wild) purslane..."A weed?!" You're gonna say.

Yes! We French people (and I believe Europeans in general) love to eat nourishing weeds, wild edibles and forgotten vegetables (you won't find these delicacies at your local grocery store but if you're lucky you might be able to spot some at the farmers market).

You can also find some in your garden (if you don't spray any pesticides), your neighborhood or the nearby woods. Don't harvest anything you aren't 100% sure about, there are a lot of look-alikes that can be toxic or poisonous. The safest option would be to grow your own...

Don't skip the old posts, they are all very interesting reads... http://www.frenchgardening.com/aupotager.html

Food & Behavior

We are what we eat, it's a fact.
The solution(s) to our health, psychological and behavior problems may well be found in our plates...

http://nourishedmagazine.com.au/blog/articles/food-and-behaviour

Paleolithic Nutrition: Your Future Is In Your Dietary Past

An interesting and informative read:
http://www.nutritionreporter.com/stone_age_diet.html

Autumn Goodies...

I am still in the process of updating my shop with seasonal items...I have 3 or 4 new products that need to be tasted and tested before listing them.

In the Skin/Body Care sections, you will find the following items:

• Autumn Fairy Facial Elixir
• Woodland Fairy Facial Elixir
• Wise Woman Autumn Cream
• La Campagne Face Mask...and more

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

I'm hoping to soon add a cinnamon infused lip balm and a pumpkin face mask ;).

In the Artisan Tea section, you can already find:

• Amber Spice Tea
• Journey to Middle-Earth
• Thé d'Automne
• Samhain/All Hallows tea...and more

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

I'm working on 2 different & new Chai variations that I'm hoping to add within a few weeks...

I also plan to offer herbal dryer sachets as a natural alternative to chemical, toxic and allergenic scents of commercial softeners.

Thank you for browsing ;).

Automne

"Le vent tourbillonnant qui rabat les volets
Là-bas tord la foret comme une chevelure.
Des troncs entrechoqués monte un puissant murmure
Pareil au bruit des mers rouleuses de galets.

L'Automne qui descend les collines voilées
Fait sous ses pas profonds tressaillir notre coeur.
Et voilà que s'afflige avec plus de ferveur
Le tendre désespoir des roses envolées.

Le vol des guêpes d'or qui vibrait sans repos
S'est tu; le pêne grince à la grille rouillée.
La tonnelle grelotte, et la terre est mouillée
Et le linge blanc, claque, éperdu, dans l'enclos.

Le jardin nu sourit comme une face aimée
Qui vous dit longuement adieu quand la mort vient.
Seul, le son d'une enclume ou l'aboiement d'un chien
Monte, mélancolique, à la vitre fermée.

Suscitant des pensers d'immortelles et de buis,
La cloche sonne, grave, au coeur de la paroisse.
Et la lumière, avec un long frisson d'angoisse,
Ecoute au fond du ciel venir les longues nuits."

Albert Samain

Words of Comfort for Sensitive People

"...Nobody could predict the leap in food allergies that has unfortunately taken place over the last few years. Instead of being defeated, we should take advantage of this, finding new and exciting ways of eating and enjoying sensitively prepared food with the people we love to be with."

From "More from the Sensitive Gourmet" by Antoinette Savill

Celebrate the Goddess through Solitude

"As women, we give ourselves away to many people everyday. Even when this is done in love and joy, it is still depleting if we don't renew ourselves in solitude.
Autumn equinox is a powerful time for inner journeying, being alone in nature, writing in your journal, planning for the months to come. This is a time of year when the Goddess encourages you to get serious about your spiritual path.
Whether your retreat is for an hour, a day or longer, let the rest of the world take care of itself for a while. It's time to care for you."

From SageWoman 2008 Calendar