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  • Monday, November 05, 2018 8:22 PM | Wise Woman (Administrator)
    Winter Herbal Adventure - Part 1
    Page 2

    by Jane Foxglove


    Lynn did a great job organizing our supplies. Between the four of us we had: a compass, three small flashlights, two tin whistles, a New York State map, a butane lighter, waterproof matches, a few gallons of water, a cosmetic mirror we could signal with, a few handmade scented candles and souvenir mugs I had purchased from the Wild Woman center, toilet paper, bungee cords, a zip-lock bag of granola trail mix, some hard candy mints, Doc's fishing hat (with fish-hooks in it) that he never leaves home without and his big mug and gun.


    I always bring along a huge speckle-ware enameled two quart cup when camping plus two large knives and my Swiss Army knife. Lynn had a magnifying glass with the map case and a few pens, markers and paper clips. We had an assortment of colorful flyers and papers from the conference, our sleeping bags, a wool blanket, pillows, and some fancy velvet cloaks and wool capotes from our party wear at the dedication.

    We each had jackets, thermal underwear, flannel and khaki shirts, jeans, gloves, extra socks, hats and a sweatshirt with a hood. Between us we had canvas tote bags and assorted plastic bags and zip-lock bags and a small trowel, for digging up plants that I never travel without. The plane trunk held a few tools: screwdriver, hammer, wrench, tie-down ropes, duck tape, tarps and wheel chucks for the plane.

    Our first aid kits combined had a surgical knife, needle and threads, sinew, safety pins, butterfly bandages, water purification tablets, band aids, ace bandages, scissors, some napkins, lip balm, skin cream, medications for Doc and Charlie's diabetes, my horse chestnut tincture for leg cramps and lavender oil for stress relief. Lynn had some allergy pills and thyroid medication, spices and salt and some herbal tinctures that Lynn and Doc always carry.

    As darkness approached, we saw snow clouds and smelled the scent of snow in the air. While Charlie collected more wood for the fire in the gathering darkness, he stumbled carrying a heavy log. His knee was twisted and sprained and his ankle sore. I wrapped his knee and ankle with an ace bandage.

    The native Indians had always used the needles of White Pine for medicinal tea, the sap for band aids and blisters and the pine nuts for food. I remembered that White Pine has five long needles in each cluster. I brewed up a tea of white pine needles from the tall trees around our tent using my large speckled two quart size metal mug to warm the water. I served our leftover sandwiches and warmed cider for dinner along with the tea sweetened with some honey comb.

    Doc suggested we sprinkle some of his cayenne pepper in our socks to help keep our feet warm. Now I appreciated his spicy taste buds! Each couple zipped sleeping bags together for cuddle warmth. A wool blanket warmed the floor of our tent, carpeted with pine needles. We huddled around the fire in the middle of the floor circled with rocks so no one could roll into it by accident, and told stories into the night.

    Charlie and Doc took turns watching the fire and let us ladies have our beauty sleep. We started out wearing many layers of clothing but in the warmth of the Tipi it wasn't nearly as cold as it got outside during the long winter night. As long as the fire burned well and we were out of the wind it was bearable.

    We hoped someone would look for us. But who will think to look on the scenic side of the ridge for us? Still no cell phone service. We kept our cell phones and flashlights in our pockets to protect the batteries from the energy draining cold.

    In the morning the fuel smell was gone, the radio still did not work, and the plane could not be started. I warmed more water for a simple meal of cider and granola cereal. We assessed our situation. We are four adults with skills as herbalists, historical re-enactment "time travelers," a distribution manager, a floral designer. But none of us are plane mechanics!

    Lynn and I laughed that our husbands would never complain about our packing too much stuff or the weight of our purses again even for a short trip! Charlie joked that all that extra weight may have been what brought the plane down in the first place. We decided to make the best of the situation at hand.

    About three inches of snow had fallen. We were in a clearing, on a ridge with no visible roads in sight. Perhaps one of us could walk out of those woods in a day, but we did not want to move Lynn with her painful ribs and, with the cold damp of the morning, her bad cough. Charlie could not walk out with his swollen knee. Doc had many painful RSD spikes and spasms of pain and I knew he could not hike for very long in these hills. After all, this place is called BEAR Mountain. Thank heavens Doc carries a small hand gun.

    Charlie suggested we shuffle/dance/stomp the word HELP in large letters in the snow in the clearing and highlight it with more of those colorful flyers from the conference weighted down with rocks so a rescuer could see it from above. We also decided to get a second fire going outside the Tipi to which we could add wet wood to make a lot of smoke to use as a signal fire. Hopefully someone would be curious enough to investigate.


    ~ To be Continued... ~
  • Monday, November 05, 2018 8:16 PM | Wise Woman (Administrator)

    Winter Herbal Adventure - Part 1
    by Jane Foxglove




    My Winter Herbal adventure began in Woodstock, NY. My husband, Charlie, and I had gone up for the weekend to the 20th Anniversary Dedication of the Wise Women's Herbal Center. The owner Susun Weed had been a teacher of mine over the years at the Women's Herbal Conferences in New Hampshire.


    We met Doc and his wife Lynn there. They had come east to pick up a new (used) small plane and attend the Dedication. Doc had been invited by several of the visiting "celebrity herbalists" to speak at the International Herbal Symposium in New York City the following week, and Lynn had always wanted to see the holiday displays and Museums in the City.


    We bonded so easily over the weekend it seemed natural to invite them to come and stay with us in New Jersey to save the cost of hotels in NYC. We planned to fly to New Jersey in their "new" little plane and leave our rental car near the airport in Woodstock, NY. We enjoyed the lunch buffet on our way out of town and packed some sandwiches for the trip home. Near the airport was a farm market stand and, being such tourists, we could not resist bringing some New York Sharp Cheddar Cheese and local honey combs and apple cider back with us.


    I called my Mother, who was babysitting our Parrot-child, and my dog- sitter friend, who was caring for our little puppy, to let them know we would be home in a few hours. Doc and Lynn called California to check in with their daughters at home and let them know of the change in plans.


    Leaving Woodstock, NY, Doc flew above the Interstate Route 17 south towards New Jersey. We circled over Harriman State Park, also known as Bear Mountain, to see the colorful fall foliage and beautiful scenery.


    Suddenly the engine hiccupped and our small plane lost altitude! Doc spotted a clearing on the ridge, and we had a bumpy landing. Lynn, co-piloting, had loosened her seat belt to reach for the maps as we were descending so she got banged about in the landing and cracked a few ribs. Doc had a cut on his forehead, but it was not bleeding much.


    Charlie and I had been packed in tightly in the back seat with all the gear we had from the camping weekend, so we were unhurt. We all got out of the plane and smelled a fuel leak. Quickly we moved all of our gear and supplies out of the plane and set up a spot closer to the tree line, just in case the plane exploded from the fuel leak. Lynn stayed in the "safe spot" and organized the belongings to take an inventory of our supplies. Her ribs were hurting and we did not want her to lift anything heavy.


    It was now about 3:00 pm, and we figured we had about two and a half hours of daylight to make a camp for the night. The radio in the plane was not working, and we had not heard a response to our "Mayday" call. Our cell phones were out of range on this high ridge, and I knew my Mom would start to worry soon.


    Charlie and I used to go primitive camping with the Mountain Men group years ago, so he was able to lash together a few dead fall pine poles and we fashioned a simple Tipi using the tarps from the plane. A fire can be built inside a "Tipi" type shelter, and in this winter cold a fire is key to staying alive.


    He used some duct tape to piece together a few of our solar blankets to fashion a liner for our shelter and packed the space between the liner and the tarp with pine needles and leaves to act as insulation, leaving some gaps for air flow upward to channel the smoke out the top.


    He left the top of the Tipi open a little to allow the smoke out. That way the smoke could escape through the upward draft, but no cold draft chilled us as we huddled around the life sustaining fire.


    Doc started a small fire using his strike anywhere matches and a few flyers from the conference with kindling and plenty of dry branches that lay about after a very dry summer. In no time the inside of the Tipi was warm and cozy.



    ~ Page 2 ~

     

  • Thursday, November 01, 2018 2:37 PM | Wise Woman (Administrator)

    Life-Giving Salt and Miso
    Anne-Marie Fryer Wiboltt

    sea salt


    We need a variety of minerals in our diet. Of these minerals the most valuable to us is sea salt. Many people today often overlook how important sea salt is for our health.
    Salt hasn't always been thought of so lightly. Just a short time back, in human history, people were fighting wars to control salt trade. Empires were formed on it, and have collapsed because of it. Roman soldiers were paid a "salary" of salt, which was called "salarium," and they fought the Celts for the possession of via salaria, the road to the salt. And others have praised salt. To Plato, salt was "Dear to God." Homer said, "Salt is Divine." Jesus Christ noted, "Salt is good. Have salt in yourselves and be at peace with one another".

    Both the warlike and the spiritually oriented agreed on something, that salt is extremely important to our health. Realizing this importance, people have used salt, not only in rituals, as an addition to their food, but also to form new products. For instance, using salt, the Japanese have developed tamari and miso, which are wonderfully nutritious and tasty seasonings.
    Japanese legend has it that the gods themselves brought the secret of miso as a gift to people at the beginning of their civilization. Historians say that Buddhist monks brought miso with them when they carried their teachings to Japan. Whichever is correct, the Japanese have had a dedication to miso for centuries.

    Until recently, almost every Japanese family had its own miso making tradition, and making farmhouse miso was as much a part of the yearly cycle as were planting and harvesting. Next to rice, it is probably the most basic staple in their diet, and the largest contributing factor to their health and longevity.

    Below are three delicious fermented foods recipes made with miso. They are quick and very easy to make. Experiment with a variety of different types of miso.

    CARROT TOPS IN MISOCarrots

    2 c finely chopped carrot tops
    1/2 c water
    1 tsp miso

    Mix the miso with 3 Tbsp water. Place the tops in a pan with the rest of the water and let it simmer, covered for 10 min. Pour the miso over and mix well. This condiment is very tasty; use 1 tsp per person.

    •Variation: Use other green tops or wild plants such as dandelion leaves. Season with ginger or add roasted ground sesame seeds.

    TANGARINE PICKLES

    3 organic tangerines
    1/2 c miso

    Cut the peel of the tangerines in bite sized pieces. Place them in the miso and let it sit for 2—10 days in a cold place. Serve on fish or fried dishes.

    •Variation: Use the peel of oranges, lemons, etc. in the same way.

    MISO PICKLES

    1 jar filled 1/2 full with miso
    Firm whole or parted vegetables like roots, garlic, ginger and onion

    Clean and dry the vegetables. Place them in the jar and cover them completely with the miso, try not to have them touch each other. After 2-4 weeks, depending on the size of the vegetables, they are done. Rinse off the miso and cut the pickles in thin slices. Serve in grain or vegetable dishes. These delicious pickles are superb year round, but especially in the autumn and winter.

    •Variation: Cut the vegetables in smaller pieces, parboil them for 30 sec. and let them cool before covering them in miso. They will be done in 2 days. The vegetables will keep in miso for several months. If they become too strong soak them in a little water. Raw fish can be pickled in same way.




    Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

    She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.



     



    This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.


    Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

    They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


     

    In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

    During this course we will explore the nutritious needs for your growing child.

    We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.





    Cooking for the Love of the World:
    Awakening our Spirituality through Cooking

    by Anne-Marie Fryer Wiboltt



    A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound


     
  • Wednesday, October 24, 2018 9:56 AM | Wise Woman (Administrator)
    Taurus Full Moon Vibes with Katydid (Elfin Allies Oracle)

    by Kathy Crabbe




    Katydid by Kathy Crabbe from the Elfin Allies Oracle Deck.

     It’s almost Oct. 24 when Mama Moon is Full and in the sign of Taurus until Oct. 26.

    The Moon in Taurus along with Katydid, our Elfin Ally of the Month invites us to embrace our senses; senses we didn’t even know we had… HELLO Ms. Katydid, with your hidden ears on your legs!

    With Moon conjunct Uranus and opposing Venus today you may feel a tad spontaneous and up for some hijinx, but don’t expect your nearest and dearest to jump right in too.

    With the Moon trine Saturn that fine head on your shoulders may try and dissuade you from getting crazy; which is probably a good thing! And yes, similar to the last moon vibe (in Aries) to bring some balance and joy into your life spend a moment of  contemplation with Papa Sun as he sets and with Mama Moon as she rises at the same time (known as the disseminating Moon occurring after the Full Moon.)

    Katydid Medicine: You hear secrets that others cannot, for your gifts are hidden, sometimes even from yourself.

    Katydid is our Taurus Full Moon ally this month as her astrological signs are Taurus and Libra, ruled by the Planet, Venus. Excerpted from the Elfin Allies Oracle Deck  : re-wild your elfin self in tune with Mama Moon. Spring 2019 release date.





    Kathy Crabbe has been an artist forever and a soul reader since awakening her intuitive gifts at age forty after five years painting with her non dominant left hand. This awoke her intuition in a big way. In 2008 she created a Lefty Oracle deck and started giving intuitive soul readings that have touched many lives in profound and playful ways. Kathy lives in sunny Southern California with her pet muses and architect husband in an adobe home they built themselves.

    Kathy’s art and writing has been published and shown throughout the world at museum shows, galleries, art fairs, magazines and books including the San Diego Women’s History Museum, We’Moon Datebook, and Sawdust Art Festival in Laguna Beach to name a few. She has self-published several books, zines, oracle decks and ecourses and maintains a regularly updated blog, etsy store and portfolio site. Kathy received a Bachelor of Arts degree in Art History from Queen’s University and a Graphic Design Diploma from St. Lawrence College, Kingston, Canada. She has been working as a professional artist since 1992. Kathy has been an educator and mentor at Laguna Outreach Community Artists, Mt. San Jacinto College, Wise Woman University, Inspire San Diego Studio, HGTV, Michelle Shocked’s International Women’s Day Show as well as teaching her own classes: “Awaken Your Divine Feminine Soul”, and New Moon Circles. She is a founding member of the Temecula Artist’s Circle, the Temecula Writer’s Café and the Riverside Art Museum’s Printmaker’s Network. Metaphysically speaking, Kathy has studied with Francesca De Grandis (Third Road Celtic Faerie Shamanism), Adam Higgs (psychic mediumship), Om, devotee of Sri Chinmoy (meditation), Atma Khalsa (yoga), Susun Weed (Green Witch Intensive), Joyce Fournier, RN (Therapeutic Touch), Steven Forrest & Jeffrey Wolf Green (astrology) and she received certification in crystal healing from Katrina Raphaell’s Crystal Academy.
    Learn more here.


    Kathy’s 4 week eClass “Awaken Your Divine Feminine Soul” is once again being offered at Wise Woman University so get ready to Moon Collage your heart out starting one week prior to the New Moon each month…more details here: eClass.
  • Thursday, October 18, 2018 3:25 PM | Wise Woman (Administrator)
    Slow Motion Garuda

    by Sheryl Wolover


    Sheryl shows us Garuda which is also Eagle pose, which is for opening up the shoulders and is also a balance pose.





    Greetings I'm Sheryl Wolover, native to the Olympic Peninsula in Washington State.  Mother of two children raised with Susun Weed's herbal infusions  somewhere in the 1980's~
     
    I am the creator of YOGA LEGENDS. Yoga DVD's that link poses together through story telling~  
    Owner of Pacific Elements studio for Massage Therapy (1984) and Yoga classes (2003)~
    My family (including the animal family) live around a beautiful lake side where we garden and gather herbs for food and medicine~
    *=Oceans+Mountains^^^^ of Peace,Sheryl ~ yogalegends.com

  • Thursday, October 11, 2018 12:23 PM | Wise Woman (Administrator)
    Mushrooms: Fungi for Health
    By Linda Conroy





        I am a big fan of mushrooms. I love to cook with them and eat them. I have not found a mushroom that I did not enjoy. Earlier today, I was preparing a vegetable soup and added mushrooms to the slow cooker. When I sat down for dinner and ate the soup, I was reminded of the many mushrooms I harvested and ingested during the past year. I remembered the long hikes during last years spring morel mushroom hunt. I was also reminded of the puff ball mushrooms we found in our neighbor's field last summer and how abundant the chanterelle mushrooms were in the woods. We ate mushrooms often during the summer apprenticeship program and I am confident our immune systems were thanking us.

    I have long been an avid wild harvester. Preferring to find my food in the woods or fields rather than the grocery store. Mushrooms made me nervous for a long time. Prior to moving from the west coast to the midwest, I was comfortable harvesting only two mushrooms and even then I was very careful, as one should be. Today I am happy to say that I enjoy harvesting close to 20 mushrooms and and each year I add to my mushroom repertoire. 

    I have long been aware of the immune boosting benefits of eating mushrooms. I also know that they contain a wide spectrum of nutrients including B vitamins, vitamin K, copper, potassium, selenium and other trace minerals. So, I was not surprised when I recently read an article in the Acres USA Farming Magazine, that research is being conducted on the vitamin D content of mushrooms. Similar to humans mushrooms need to be exposed to light in order to synthesize vitamin D. This is an important factor, as most commercial button mushrooms are grown in the dark, so unless they have been exposed to light, they will not convert the necessary compounds. Wild mushrooms and particularly those that are exposed to sunlight are the ideal mushroom for promoting health. Although it should be noted that sitting your mushrooms in a sunny window for a day or two will enhance the vitamin D content.

    This information is really inspiring to me, as I am continually trying to find ways to increase the nutrient density of my food. There has been a lot of attention in recent years, being paid to studies indicating that vitamin D is an important nutrient for maintaining health. Many providers of health care are encouraging their patients to ingest vitamin D supplements. As with nutrients in general I prefer to introduce them to my body through food not capsules or pills. I really do trust that with information and creativity we can assimilate the nutrients we need through our food.

    So while, I will continue to eat whatever mushroom is presented to me, I am more committed than ever to eating wild or home grown mushrooms on a regular basis.

    If you decide to harvest your own mushrooms be sure to consult a reliable field guide and/or spend time with someone who is knowledgeable about mushrooms. A good book is titled: Start Mushrooming by Stan Tekiela and in many areas you can find a local mycological society that will offer forays and other learning opportunities. Also growing mushrooms outside your door step is a good way to have them readily available and to learn to recognize them when you do see them in the a wild environment.

    Incorporating mushrooms into your diet is fun and easy. Add them to soup, stew, stir fry vegetables, omellete, quiche and/or stuff them. Use your imagination I suspect you can think of many other ideas as well!  One of the mushrooms that is abundant this year is the Giant Puff Ball mushroom. From the perspective of a chef, this mushroom is all in the sauce. It takes on the flavor of whatever you marinate or cook it in. Below is one of my favorite recipes for preparing this unmistakable, generous mushroom.


    In order to develop recipes for this mushroom you can think of them as a soft tofu. I like to marinate them and bake them. Once they are baked, I then broil or grill them and/or put them in the freezer for later us.
    Usually when I do this I have several baking pans full of sliced puff ball “steaks”, which I then either eat as a mushroom burger, eat as a main course with vegetables and /or cut into small pieces and add to a stir fry.
    Often when you find one giant puff ball there are many more. If you find many you can freeze them and eat then throughout the year! Below is my recipe for Mushroom “steaks”.




    Puff Ball Mushroom “Steaks”

    ~Harvest one or more giant puff ball mushrooms (Calvatia gigantea.) If you are unsure about identifying mushrooms, a good book for beginning mushroom identification is Start Mushrooming by Stan Tekila.
    ~Wipe off the outside of the mushroom and check to be sure the inside is white and smooth and that it does not have insect damage inside.
    ~slice into slabs approximately ¼-1/2 inch thick and place in a large baking pan.
    ~marinate in the mixture listed below, or your favorite rich barbeque or steak sauce for 30 minutes. Be sure the marinade is covering all sides of the mushroom. *see marinade recipe below.
    ~preheat oven to 325 degrees
    ~place the baking dish in the oven and bake for 30-40 minutes.
    ~You can do several things next:
    1.place in a storage container and let cool. Once they are cool, freeze for future use.
    2.Eat directly as a “steak” and/or cut in pieces and add to a stir fry or other vegetable dish.
    3.Broil or grill and eat as a grilled “steak” or place on a roll to create a mushroom burger.
    Marinate recipe:
    Cranberry Sauce or other tart sauce 1 cup (I like high bush cranberry sauce)
    2 TBS mustard
    ½ cup tamari
    ¼ cup olive oil
    ¼ cup miso (barley miso is nice, as it is quite rich, but any miso will work)



     

    Linda Conroy is a bioregional, wise woman herbalist, educator,wildcrafter, permaculturist and an advocate for women's health.

    She is the proprietress of Moonwise Herbs and the founder of Wild Eats: a movement to encourage people and communities to incorporate whole and wild food into their daily lives. She is passionate about women's health and has been working with women for over 20 years in a wide variety of settings.

    Linda is a student of nonviolent communication and she has a masters degree in Social Work as well as Law and Social Policy. Linda has been offering hands on herbal programs and food education classes for well over a decade.

    She has completed two herbal apprenticeship programs, one of which was with Susun Weed at the Wise Woman Center and she has a certificate in Permaculture Design.

    Linda is a curious woman whose primary teachers are the plants; they never cease to instill a sense of awe and amazement.

    Her poetic friend Julene Tripp Weaver, eloquently describes Linda when she writes, "She listens to the bees, takes tips from the moon, and follows her heart."

    Listen to a thirty minute interview with mentor Linda Conroy

     

    Study with Linda Conroy from Home

    ~Empower Yourself with Herbal Medicine Making~
    ( Link to detailed description of Empower Yourself with Herbal Medicine Making )

    The goal of the course is to have participants become familiar with herbal medicine, to become comfortable incorporating herbs into daily life and to gain hands on experience making simple remedies at home.

  • Thursday, October 04, 2018 1:00 PM | Wise Woman (Administrator)
    Cultured and Fermented Foods
    by Anne-Marie Fryer Wiboltt



    I serve some kind of fermented or raw food with each meal. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes or condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner and yet they are pivotal in creating a well-balanced nutritious meal. They add a bounty of nourishing and life promoting substances and forces, almost miraculous curative properties and a wealth of color, flavors and shapes. They increase the appetite, stimulate the digestion and make any simple meal festive and satisfying.

    It is an old art to make naturally fermented and cultured foods. They are prepared without the direct use of fire or heat and were an excellent way to preserve food for the times where fresh produce was not available. People of all cultures enjoy fermented and cultured foods. The Greeks pickle olives, Germans turn cabbages into appetizing sauerkraut and the Japanese transform green, immature plums into the tasty medicinal umeboshi plums. Grains and beans are cultured in the Far East creating the now well-known nutritious miso and tamari soy sauce. Indonesia families culture soybeans to create tempeh. In many places of the world people ferment grains or fruit into vine, beer or vinegars. Everywhere flours of various grains are traditionally leavened with sourdough to create delicious breads. From Scandinavia and Russia came the tasty drinks kvass and kombucha, which kept young and old healthy and satisfied the need for fresh foods throughout the long winters. Many societies in the world culture the dairy of animals to make yogurt, butter, kefir and cheese.

    The most significant aspects of these foods are found in the process in which they are made. The fermentation or culturing process is more important than the foods that are fermented. When green cabbage is shredded and placed under pressure with a little sea salt, the liquids are extracted from the cabbage. In this liquid ethereal life forces and gases are freed. While the cabbage mixture increases in temperature, chemical interactions take place and substances transform. The matured and finished sauerkraut, has become an individual unique food with an inner liveliness, flavor and aroma completely its own. A whole new product has been created consisting of ‘magical’ living microorganisms and an abundance of nutritious substances and forces. The microorganisms in the sauerkraut, the lacto bacilli, create not only flavors and textures they also produce an environment wherein ‘unwanted bacteria’ can not live and therefore the foods are preserved instead of rotting.

    It is relatively simple to ferment or pickle vegetable foods. They can be ready in a few hours or in a few days and others, like miso, can take years to mature. The different pickles and fermented foods have different properties, effects, flavors and consistency. Some are more sour, some salty, some crispy and some soft, some are strengthening and warming, others loosening and cooling.  If for example a heavier meal is served with fried foods and well-cooked dishes a lighter, cooling fermented food is preferred to balance the meal.


    Light Vegetable Soup with Dill
    Frying vegetables before cooking them in a soup brings out their sweetness and creates a more warming dish.

    2 teaspoons dark roasted sesame oil or extra virgin olive oil
    1/2 cup leeks, washed well, cut thinly on the diagonal
    1/2 cup carrot cut in fine matchsticks
    1 quart water or light soup stock
    1-2 tablespoons barley or rice miso to taste
    4 tablespoons of dill, cut very fine

    Heat a soup pot, add oil and sauté the leeks for a minute. Add carrots and sauté for 2 minutes.
    Add water or light stock and let simmer for 7 minutes.
    Dilute and puree miso in a little soup water before adding it to the pot. Let it simmer a few minutes.
    Serve the soup in individual bowls garnished with fresh dill.


    Here is another delicious Salmon Miso Soup recipe complete with step-by-step pictures and detailed instructions: https://www.jenreviews.com/miso-soup/





    Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

    She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.





    This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.


    Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

    They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


     

    In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

    During this course we will explore the nutritious needs for your growing child.

    We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.





    Cooking for the Love of the World:
    Awakening our Spirituality through Cooking

    by Anne-Marie Fryer Wiboltt



    A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound


     
  • Tuesday, September 25, 2018 7:21 PM | Wise Woman (Administrator)

    DRAGONFLY WINGS, page 2
    by JoAnne Dodgson




    When her arms and legs began to ache, Maia stopped to catch her breath, floating on her back in the rolling waves. She glanced toward the shore, seeking reassurance that she really hadn't gone too far. From the corner of her eye, she saw something glowing in the water. She swam quickly to catch up with the trail of shimmery lights. Suddenly a searing pain erased Maia's awareness of anything else. She hadn't noticed the stinging tentacles dangling below the surface near the jellyfish's alluring glow. Numbed and disoriented, Maia lay back and floated further out to sea.

    Like a leaf on the water, she floated between worlds, in a time beyond time, in a space where the ways of the world, as she knew it, washed away. Embraced in the warm salty waters, Maia sensed shifting shadows of darkness and light beyond her closed eyelids. She felt ocean tides echoing inside the rhythms of her breath. Flocks of pelicans and seagulls guided her safe passage from above. Sea turtles watched over from below as Maia floated out beyond the coral reef, leaving sight of land.

    It was boisterous laughter that finally woke Maia up. Disoriented, she tread water and quickly spun around, trying to figure out where she was and who it was she heard laugh. Fear gripped her belly when she discovered there was nobody, nothing, around her except the endless expanse of water which stretched from horizon to horizon in all directions. Panic surged through her veins when she felt something move underwater and brush against her legs.

    The rippling surface of the sea suddenly burst open with wild commotion. Countless dolphins leapt toward the sky, spinning, flipping and splashing back to sea. They called out to one another with staccato clicks and melodic whistles, creating a harmony of sound and meaning and movement, filling the air with magic, music and laughter. Maia couldn't help but smile watching the dolphins. They exuded boundless freedom, thriving in their exuberant play.

    Maia soon became aware of an invitation coming her way. She understood without question the dolphins' messages to her, though no words were spoken aloud. The dolphins had something to say about coming out of hiding, about the ways she kept holding herself back. So with playful abandon, she jumped into the soaring waves of dolphins, naturally synchronizing her movements with theirs. She dove to the depths of the sea, gliding gracefully, reaching out to connect with the diverse flow of life all around. With focused intent, she swam back up toward the surface. Bursting out from the water, she sailed into the sky, spinning, flipping and splashing back into the ocean waves. And on she danced between worlds of water and air, of spirit and physical form.

    As the rhythms of the dance slowed, Maia rested contentedly inside a circle of dolphins, floating in the vastness of her joy. One of the dolphins suddenly disappeared beneath the waves, diving toward the ocean floor. A few moments later the great dolphin leapt from the water, clasping a red starfish wrapped in flowing strings of seaweed. The dolphin sailed through the air before diving into the waters beside Maia, hardly making a splash. Maia reached out to touch the elder dolphin's silvery body, enthralled with her power and grace. Speaking in lyrical clicks and harmonic whistles, the dolphin looped the ribbon of luminaria and kelp around Maia's neck and placed the starfish on her heart.

    Maia immediately sensed the starfish had something she wanted, something precious she thought she'd lost and would never find again. The starfish reminded Maia of the agreement they'd once made, heart to heart, in a time beyond time. The starfish was to be a guardian of her spirit, particularly of those pieces that Maia left behind while navigating the turbulences of human life. Pieces of her joy. Elements of her power. Pictures of her purpose. Rhythms of her creativity and voice. The starfish agreed to tend to those lost soul pieces, to lovingly hold them in safekeeping until Maia was ready to call them back and reclaim them as her very own.

    Maia's tears flowed into the salty sea, releasing the bindings of long-ago losses, opening space to welcome in all that was naturally her. Placing both hands on her heart, she touched the starfish tenderly and breathed deeply, calling herself back home. Subtly at first, she felt a sweet vibration came alive inside her. The sensation expanded, filling her up, like thousands of dragonflies fluttering their wings, drumming the rhythms of her spirit, fanning the song of her soul, inside each and every cell. Maia floated in the spaciousness of her being, holding onto her cherished rememberings - of her beauty, of her passionate enchantment with life, of her own undeniable power and grace.

    Flowing with the tides of the great waters, Maia continued her journey home. Pelicans and seagulls guided her safe passage from above. Sea turtles watched over from below. Maia crossed over the coral reef, coming closer to the land. When she opened her eyes, she discovered she'd washed ashore, nestled in the sand among a gathering of shells.

    She untied the ribbon of seaweed from around her neck and set the luminaria and kelp free in the ebbing tides. Placing the starfish in a tide pool, Maia shared her gratitude for the sacred safekeeping. She immersed her hands in the ocean waters, wiggling her fingers and splashing around, sending rippling waves of playful greetings to the dolphins out at sea. She walked along the shore, moving in rhythm with her spirit, leaving a trail of her footsteps gently imprinted in the sundrenched sand.

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~


    JoAnne Dodgson, Ed.D. is a healer, teacher and medicine storyteller in ancient Peruvian medicine ways, Ka Ta See.

    She has a doctorate in counseling psychology and over twenty years experience offering counseling, ceremonial gatherings, holistic healing and workshops.  JoAnne lives in the enchanted desert mesas of New Mexico.

    JoAnne's writings include medicine stories and five books: Unleashing Love, MoonDance Journal, Walking the Spiral Path, Gifts of the Grandmother, and Cocooning.

  • Tuesday, September 25, 2018 7:17 PM | Wise Woman (Administrator)

    DRAGONFLY WINGS
    by JoAnne Dodgson





    Maia woke up with a start, her heart racing. She got out of bed and fumbled through the darkness, trailing her hand along the wall searching for the light. Blinking against the brightness that suddenly filled the room, she brewed herself a cup of chamomile tea, hoping to soothe herself back to sleep and leave behind the troubling dream that kept waking her up in the middle of the night.

    The dream was always the same. There she was, standing on a moss-covered cliff watching the ocean waves crash against the rocks far below. A golden dragonfly with glistening wings suddenly appeared. The dragonfly hovered high above the ocean, just beyond her reach, mysteriously calling to her. She felt an irresistible urgency to catch it, to claim it, to keep it for her very own. Staring intently at the dragonfly, Maia took several steps back and then ran forward as fast as she could. She leapt off the cliff, desperately reaching out for the dragonfly. She caught it, cupping it between both of her hands, feeling delicate dragonfly wings fluttering against her palms. Her delight turned to terror when she suddenly realized there was no longer any ground beneath her feet. Flailing her arms in distress, forgetting all about the dragonfly, Maia plummeted toward the ocean. And that's when she woke up, night after night, in the midst of a free-fall toward the rocky shore far below.

    Maia finished sipping her tea and went back to bed, tossing and turning for a few more restless hours. She was relieved when morning finally arrived. In the soft glow of sunrise, she eagerly got dressed and went to the beach, hoping this daily ritual would bring her some relief. Hurrying along the sandy shore, she rushed by the tide pools filled with starfish and seashells which she usually enjoyed taking time to explore. But she was too preoccupied with the dragonfly dream which kept lingering in her mind, even in the daylight hours. Maia couldn't shake the feeling that had been haunting her for quite some time - her deep yearning to catch and hold onto something beautiful, something enchanting, something to fill up the empty places in her life.

    Maia waded into the ocean and jumped over the frothy waves, finally diving in for a swim. Exhilarated by her immersion in the vibrant salty waters, Maia faced the distant horizon and swam as far and as fast as she could. The simple act of taking action, of moving under her own power and holding her own against the ocean tides, filled Maia with a great sense of accomplishment. Her mind raced with seductive imaginings of what it'd be like to just keep on swimming, to never turn back and leave everything behind.


    ~ Page 2 ~

  • Wednesday, September 19, 2018 3:09 PM | Wise Woman (Administrator)
    Wisdom Woman, Elderwoman, Crone
    Custodian Of Female Power
    Part Two

    Written & Illustrated By Roslyne Sophia Breillat



    For she has walked this Earth for many thousands of years, gathering her wild and verdant herbs, preparing her nurturing plant medicines, offering the precious depths of her wisdom and the unique treasures of her many life experiences as a prayer to the Earth, as a prayer to all, as an honoured and honourable gift to communities, cultures, villages, tribes.

    And in this crazily seductive and distracting world of cyberspace, and cords and adaptors and cables and screens and pollution and automation and technology and noise, and twenty four hour everything and digital this and that, she is the only one who can weave the threads between female womb cycles. For she is the one who links womb and heart to the Earth. She is the one who relates delightful stories of her childhood and the childhoods of those who came before her mother’s mother’s mother. She is the one who tells the children of bullock drays carving roads through the rainforest, and old sandstone coach houses in gracious gardens. Her tales of glowing gas lights on wooden poles in the streets, of big chugging steam engines, of delicate crocheted shawls and cherished sepia photographs, are becoming lost in a synthetic world of plastic that is covering her beloved Earth. She is the one who can weave the fine and sacred threads of the tapestry of female generations, who can offer ancient natural healing skills from long ago. She is the true custodian and counsellor of morality, of law, of integrity, of menstruation, of sexuality, of pregnancy, of midwifery and birthing, of mothering, of menopause, of death and dying.

    She is the only woman of true power. For she is the only one who has lived through the lunar cycles of Maiden, Mother and Crone, of Creator, Destroyer and Preserver, of menstruation and mothering and menopause. She is the true Queen, She, the Crone, she of the Crown. She is the true ancient tribal Matriarch, the true wise priestess, the true dakini, the true guardian and keeper of mythology, of mystery, of seasonal honourings, of sacred writings, of prophecy, of alchemy, of magic. And yet, she who once was so revered and cherished upon this bountiful Earth, has no integral place of truth and wisdom within this male-dominated society. For this Moon Mother, this Mother of All, this Mother Night, this Goddess of the Black Night, this Heart Mother Crone, is not welcome in the glaring solar light of the patriarchal world.

    She, this Elderwoman, this Crone, is an embodiment of wisdom, mystery, purpose, of sage advice and counseling that arises from the ancient depths of her immortal wombheart. In matriarchal societies the Crone is the one who wisely educates the younger generations, and sadly, in our patriarchal society, this task has been taken over by television, movies and social media, that do not truly educate the younger generations at all, but teach them that everything is linear and not cyclic, that youth rules society, and that the deep feminine wisdom of the Elderwoman is no longer needed upon this Earth. And in our patriarchal civilisation, the wisdom and beauty of the Crone has become hidden, suppressed, useless, unseen.

    And as more bombs are dropped, more ancient forests become arid desert wastelands, more creatures become extinct, more innocent refugees are punished and rejected, more celebrities teach young women how to starve their beautiful bodies, more dishonest politicians are elected and more oceans acidify, the natural place of the beautiful Elderwoman and Crone, she who holds her wise blood inside, she who offers wisdom and peace, is so dearly needed upon this Earth.

    Copyright Roslyne Sophia Breillat©... Not to be reproduced without written permission from the author...


    Sophia (Roslyne Sophia Breillat) is a wise woman who lives, writes, and paints from the heart. Her prolific articles and paintings embrace the wisdom and grace of the female essence and the beauty of the Earth. She is acknowledged as a powerful and courageous writer whose creative work features in many international websites and magazines and her website is an abundant offering of female wisdom that nurtures and inspires. Sophia is the author of two books, WOMB OF WISDOM, THE SACRED JOURNEY OF MENOPAUSE and HEART OF THE EARTH, NURTURING THE SACRED FEMININE. Both of these books can be ordered directly from sophia@wildheartwisdom.com

    Email: sophia@wildheartwisdom.com
    Website: www.wildheartwisdom.com
     

    Sophia offers two courses at the Wise Woman University:


    ~ Being Woman ~ (detailed description of Being Woman online course)


    This six week online course provides a sacred and nurturing space where woman can learn to surrender more deeply to the natural receptivity of the female psyche. "...so blessed to have had gentle words of encouragement and support from you through the "Being Woman" course at W.W.U.... You have inspired me to continue my quest... Thanks so much!"

    ~ Dawning of Wisdom ~ (detailed description of Dawning of Wisdom online course)

    Throughout this series of lessons she will learn to trust the innate flow of her intuitive nature and to listen more intimately to the wellspring of her inner source. And we will explore together how to live more fully as the embodiment of the feminine essence within the structures of a masculine civilisation.

    "I LOVE your class, it is beautiful and thought provoking and well done... Thank you Sophia for your role as wisdom keeper, confidante and mentor."

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