late fall realness, herb infused broths, & 2022 sneak peaks
Sending prayers up and out that you're finding your way and your pace, as we settle into the change in light and the transformation from autumn to winter. To be honest, it hasn't even fully registered to me that it's mid-November and if we're getting real, 2020 was basically a wormhole into what is time ANYWAY? A lot of what I'm musing on and working through during this transitional space between seasons is getting straight on what matters... and not what matters in the eyes of the societal-capitalist driven-hetero view of whats important, but more about honoring the parts of myself that are an altar to my passion, healing, creativity, and purpose. And finding ways to bring those parts out of hiding and into my everyday. Of course, I haven't figured much out lol, but I'm prioritizing tending my creation roots and realigning/readjusting with my visions. I feel like the past couple years have been a boot camp on healing my obsession with work and purpose (hiii capricorn stellenium), and trying to pivot that inherited obsession with the hustle, to an obsession with romancing myself. Right now, thats looking like taking part in a hella cute and inspiring bipoc femme ceramics circle that feels both like therapy, daycare, and make believe art school all in one. I'm also trying to embody the bumper stick I saw on my way to the library that read, " there's a nap for that." Because yes, and how did one sentence basically become my new religious practice? Anyway, while we all hold the prayer that money goes extinct, and we are free to live out our fantasy utopia realities, I wanted to share a couple 2022 updates and drop you with a nourishing herbal broth recipe to take you into wintertime. <3 mandana
Wild Gather 2022 Programming is Now Open!
For the 2022 season we are offering three options to engage with our foundations in herbalism program. The first is our ~ self study program you can take anytime, anywhere, & at your own pace. The second is our ~mentorship program that takes place virtually on Thursdays in July 5-8pm EST, and is by application. The third is ~seeds camp which takes place in person for one dreamy week in September and is by application. Obvi, i’m biased but i’m truly so in love with how we co-shape, curate, and share our adventures, trials & tribulations, and ever evolving journeys with plant medicine. In a culture that is all about faking it to you make it, I can say whole-heartedly that we’re two humble, honest, middle aged hotties whose shared obsession with creating care webs strung together by our plant heroes, is rooted in 30+ years of combined experience and passion.
Many Moons Lunar Planner
I had the sweet pleasure to braid into and offer a contribution for this incredible project that brings together a beautiful community of inspiring beings each year to offer lunar guidance throughout the seasons. To be honest, as a triple fixed sign, I have been dedicated to my Slingshot planner, since I first started using one in my baby punk days, but I'm feeling really excited to change things up this year, and to use my 2022 Many Moons Lunar Planner as a workbook, and as a remedy towards my year of self-romance. If you're feeling excited to get your groove on with this epic planner as well, you can scoop one up at my sibling, Lauren Giambrone's online herb shop.
Lastly, here's a cute and cozy herb infused broth recipe for y'all to enjoy if you choose! So much gratitude to the advent of Crock-Pots, which has made broth making and tending low maintenance, accessible and hella easy. Some of my favorite herbs to incorporate in broth are immunomodulating herbs like ashwagandha, reishi, turkey tails, and holy basil. Simply put, immunomodulating herbs have a slow, tonic-like effect on the body, working to bring one’s immune system to a state of balance. Immunomodulating herbs can be used tonically and for long periods of time with many immunomodulating herbs having a long tradition of being used in food preparations. I will also incorporate seaweeds like dulse and kombu to my herbal broth, as seaweed is a nutrient-dense powerhouse. High in protein, antioxidants, vitamins, and minerals, seaweed not only adds rich flavor to broth, it’s also a great remedy to feed and support our bodies. I also love to add a few age-old antimicrobials to my herbal broth, like garlic, sage, ginger, rosemary, thyme, and cayenne. Not only are most of these herbs pungent, warming, aromatic, and flavorful, they are some of our oldest remedies against bacteria and viruses. I remember as a child, when I'd come down with a cold, my mother would infuse sheep's milk with loads of garlic, white onion, and honey. Taking our medicine in a food-like way can take away the fear and apprehension around taking medicine, which inevitably shapes how we take care of ourselves.
Herbal Infused Broth
What you’ll need
Chopped vegetables of your choice (for autumn I center root vegetables like parsnips, carrots, burdock, turnips, squash, onions)
Broth of your choice (bone broth is my preference but vegetable broth is equally delicious; if using a vegetable broth, consider adding an optional few tablespoons of olive oil or butter for richness)
Generous pinch salt, pepper, and cayenne
1 tablespoon dried turkey tail mushrooms
1 tablespoon dried reishi mushrooms
1 tablespoon ashwagandha root pieces
1 head garlic, peeled and finely chopped
1 to 3 fresh or dried holy basil or Thai basil sprigs
1 to 3 fresh or dried sage sprigs
Small handful seaweed of your choice (I typically use dulse or kombu)
Thinly sliced scallions (optional garnish)
Fresh holy basil or Thai basil sprigs (optional garnish)
Lemon juice or apple cider vinegar (optional garnish)
Place the chopped vegetables in a large stainless steel pot, and cover with the broth of your choice until the vegetables are completely immersed.
Bring to a boil, reduce the heat to medium-low, and add the salt, pepper, and cayenne. Cover and cook for an hour.
Add the turkey tails, reishi, ashwagandha, and garlic to the pot. Add more broth if needed, cover, and continue cooking for another hour.
Add the basil, sage, and seaweed, leaving the broth uncovered, and cook for an additional 30 minutes on low heat.
Turn the heat off, let the broth cool slightly, and then strain.
Garnish the broth with scallions, fresh basil, and a squeeze of lemon juice or a splash of apple cider vinegar.
Enjoy hot, or store in your freezer for another day.
Crock-Pot Variation: If using a Crock-Pot, the instructions are much easier! Simply add all the ingredients into the Crock-Pot at once, except for the garnishes, and cover the contents with broth. Turn the Crock-Pot to its lowest temperature setting and let the unexplainable magic of the Crock-Pot do its job. After 8 hours or so, strain the broth, garnish, and enjoy.