Friday, December 23, 2011

Happy Winter Solstice!

The Shortest Day
By Susan Cooper
And so the Shortest Day came and the year died
And everywhere down the centuries of the snow-white world
Came people singing, dancing,
To drive the dark away.
They lighted candles in the winter trees;
They hung their homes with evergreen;
They burned beseeching fires all night long
To keep the year alive.
And when the new year’s sunshine blazed awake
They shouted, revelling.
Through all the frosty ages you can hear them
Echoing behind us – listen!
All the long echoes, sing the same delight,
This Shortest Day,
As promise wakens in the sleeping land:
They carol, feast, give thanks,
And dearly love their friends,
And hope for peace.
And now so do we, here, now,
This year and every year.

Welcome Yule!
Hope you enjoyed and embraced the darkness. The sun has returned and we can begin to welcome the light. Our days will now slowly grow longer. It's a wonderful time to rest, relax, eat good, hearty nourishing food (especially fermented foods), and drinks a lot herbal tea.
Take the time to feed the local wildlife, enjoy a warm fire, read some good books, and thank the Earth for providing for us even during the cold winter months ahead.

Tuesday, December 13, 2011

Ryan Drum, herbs, & children...

"Many of our companion wild herbs, plantain, dandelion, chicory, self-heal, many mints, yellowdock, yarrow, mallow, seem to thrive from human body traffic. I think we deprive our children of essential topical herbal nanonutrients and developmental medicines if we do not allow them to be in rough, vigorous plant contact." --Ryan Drum

Saturday, November 26, 2011

Mother's Milk Tea

This is a great herbal tea for mothers who want to increase their milk supply & get wonderful daily nourishment too.

1/2 cup nettle leaf
1/2 cup red raspberry leaf
1/2 cup alfalfa leaf
1/4 cup orange peel
1/4 cup fennel seed
1/4 cup blessed thistle
1/4 cup fenugreek
1/4 cup dandelion

Mix together in a large bowl. Store in an air tight glass jar. Brew in single servings or large batches. Drink daily & enjoy!

Wednesday, November 23, 2011

I'm thankful for....Digestive Tea!

What are you thankful for?
I'm thankful for many, many things this year including wonderful herbs.

This year herbs have helped me have an enjoyable pregnancy, grow a healthy baby, and have a quick & easy delivery. Herbs have nourished me mentally and physically during post-postpartum, and have helped me produce an abundant milk supply. Herbs have kept me from getting sick many times & boosted my immune system. Herbs have helped me adapt to my new life as a sleep-deprived Mama and given me the stamina to make it through the day. Herbs helped me relax during those times when I am stressed. Collecting & harvesting herbs has helped keep me grounded, appreciative, and in awe of the natural world. I am thankful to have taken this path into herbalism. I'm thankful for knowing how to make my own medicine and not have to rely on chemicals that poison our bodies & the Earth. I'm thankful for the seasons, the water, the air, the sun, the moon, & the plants!

Enjoy the bounty of turkey, stuffing, vegetables, bread, and pies. Enjoy friends and family.
Enjoy herbs!

After Dinner Digestive Tea

1 part orange peel, dried or fresh
1 part ginger, fresh, chopped or grated
2 parts fennel seeds

Pour boiling water over mixture in large glass jar and cover. Let steep for at least an hour. Strain herbs and serve after Thanksgiving dinner (or any meal) to help aid in digestion & soothe bloated, upset stomachs :)

Tuesday, November 22, 2011

Combination Herbal Extracts

Four 1/2 oz combination herbal extracts for sale at my Etsy shop!

Sleepy Time...Promotes sleep & deep relaxation

Cold & Cough...relieves bronchial congestion, cough, & cold

Lymph Love...Helps sore throats, swollen glands, tonsillitis, & general lymph swelling

Goodbye Stress...Relieves stress, headaches, & nervous exhaustion

What is a tincture?

A tincture is a liquid extract of an herb or combination of herbs. Tinctures preserve the active constituents of an herb, have a long shelf life, and are easy to use. Great for people who do not have the time to make their own herbal medicine or are "on the go". Tinctures can easily and effortlessly be administered by adding to water, tea, or taken directly.

Monday, November 21, 2011

Fire Cider aka ACV Potion

from the Wildflower School of Botanical Medicine

Fire Cider (also known as ACV Potion in my house)) is a popular kitchen remedy amongst many folk herbalists, especially in the Northern parts of North America. What is it? Its an herbal vinegar extraction that relies on a few main ingredients: Garlic, Ginger, Chili Peppers and Horseradish. YIKES! Garlic from Mrs M Grieve's A Modern Herbal says: “It formed the principal ingredient in the 'Four Thieves' Vinegar,' which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1722. This originated, it is said, with four thieves who confessed, that whilst protected by the liberal use of aromatic vinegar during the plague, they plundered the dead bodies of its victims with complete security”

Fire Cider Remedies is a stimulant, purgative, antimicrobial, and more. It is sweet, sour, spicy and pungent. It tastes so good; many people keep it out and even add it to some of their food dishes. You can use it on cold mornings to wake up and get your circulation going. You can use it to help resolve colds and flus. Sometimes people add other herbs in the mix, sometimes not. It is a lovely addition to your herbal first aid cabinet.

The basic recipe:

Assemble Organic Apple Cider Vinegar, Local Honey, Organic Garlic, Organic Ginger, Organic Horseradish, Organic Chili Peppers(or garden chili peppers), a knife, clippers, and quart sized mason jar

Chop up all ingredients and fill you a mason jar with equal parts peeled garlic, ginger, horseradish and chile peppers. If you are sensitive to chile peppers, you may want to add less. Fill the mason jar with Apple Cider Vinegar, covering the plant material. Screw the top on. The extraction process takes about a month, shake often.

After a month, strain out plant matter and add ½ cup of honey to the remaining liquid. Bottle and store. Dosage varies, from 1-2 tsp as needed. Some amendments include: burying it for a month(adding a little earth magic), adding beets, or nettles, chickweed, cleavers, or other nutritive weeds, adding maple syrup instead of honey....etc. Make up your own recipe!

Sunday, October 9, 2011

Cold & Flu Preventative Tonic

Happy favorite time of the year!
Enjoy the cooler weather, the seasonal produce, warm nourishing meals, and lots of herbal tea!
And don't forget to take care of yourself too...

Our Favorite Cold & Flu Preventative Tonic

2 cloves of fresh chopped garlic
1/2 lemon cut into slices
1-2 tablespoon fresh grated ginger root
1/2 chopped white onion
1/8 teaspoon cayenne powder
2-3 sticks of cinnamon

Add water to a large pot.
Add all ingredients to pot.
Bring to a boil, then simmer for at least an hour.
Add honey or maple syrup to taste & drink.
This is a strong brew and not pleasant to some--but trust me it works!

Monday, September 12, 2011

Harvest Moon Immune Building Chai

Harvest Moon Chai Recipe

Enjoy this chai tea before the cool weather sets in. Echinacea and Astragalus are both great herbs for building immunity and helping us stay strong during the upcoming cold & flu season.

5 cups of water

2 tea bags or 2 Tablespoons of regular or decaf Black tea

2-3 Cinnamon sticks

1 Tablespoon fresh Ginger, grated

4-5 tongues of dried Astragulus root

1 Tablespoon dried Burdock root

2 Tablespoons dried Dandelion root

1 Tsp. ground Cardamom

1 Tsp. ground Nutmeg
1⁄2 tsp. whole Cloves

1/2 tsp. Echinacea Root

1⁄4 tsp. black Peppercorns

1. Add water and spices to a large pot.
2. Let the water come to a boil, then lower heat and simmer for 30 minutes.
3. Strain out the herbs, add milk and honey to taste.

4. Enjoy this delicious Fall immune building tonic!

Wednesday, September 7, 2011

My favorite pregnancy tea blend


Herbal pregnancy blend is a blend of herbs as a nourishing and toning support during your pregnancy and post-partum.

You will need the following:

1 pound Nettle leaf
½ pound Alfalfa leaf
1 pound Red Raspberry leaf
½ pound Oatstraw
1/4 pound Rosehips

Pour all herbs together, mixing well, in a jar or container.


To prepare infusion:

Warm a quart glass jar under hot tap water.

Put one large handful of herbal mixture in empty, warm jar.

Pour boiling water into jar, making sure to stir down herbs.

Cover jar and leave overnight to extract nutrients.

In the morning, pour contents through a fine mesh strainer (the metal screening type with a handle works best). Rinse jar out and pour your infusion back into the jar. Discard or compost herbal material.

Drink entire quart over the day. You may dilute the infusion with water or herbal tea to taste if you wish. Be sure to work toward drinking the entire quart.


ALFALFA (Medicago Sativa)
One of the richest mineral foods in the world, alfalfa’s roots grow as deep as 130 feet into the ground, allowing it to reach minerals not available at higher levels. The name “alfalfa” is Arabic and means “Father of all foods”.

Contains: Calcium, magnesium, phosphorus, potassium, chlorophyll, biotin, chlorine, inositol, iron, PABA, sodium, sulfur, tryptophan, Vitamins A, B complex, C, E, G, K, P and U.

Alfalfa is a restorative tonic which promotes pituitary gland function. It contains 8 enzymes known to promote a chemical reaction that enables food to be assimilated properly, helping to normalize weight, reduce incidence of ulcers, diabetes and other digestive disorders. It alkalinizes the body, reducing arthritis symptoms, neutralizing uric acid, improving kidney function and reducing edema. A toning agent to the intestines, it improves peristaltic action of the bowels, improving colon disorders and normalizing bowel movements. It contains anti-fungal properties. Alfalfa’s tryptophan levels help improve sleep patterns. In tablet form, alfalfa has been used successfully to reduce heart disease and improve arrhythmias. Alfalfa has been shown, in laboratory trials, to reduce cholesterol levels by reducing plaque.


NETTLE (Urtica Dioica)
For those of you who have wandered into woodlands near water, stinging nettle will be a familiar memory. Nettle is a popular table green still today, eaten much the same way as cooked kale or spinach. Rich in chlorophyll, nettle is a world favorite for all urinary tract problems.

Contains: Chlorine, chlorophyll, formic acid iodine, magnesium, potassium, silicon, sodium, sulfur, tannin, Vitamins A and C, facilitates absorption of Vitamin D from the sun, proteins, iron, copper, histamine, glucoquinine.

Nettle is a gentle yet powerful tonic to the adrenals, and is known to rebuild the adrenal cortex, thus improving energy levels. It has been used with great success in the treatment of adrenal exhaustion, one of the primary underlying causes of Chronic Fatigue and a host of other auto-immune disorders. As the adrenals are the fundamental glands of immune health, Nettle is used to improve general immune function, thus increasing resistance to illnesses caused by viruses or bacterium. With its strong affinity to the adrenals, Nettle is used extensively to eliminate allergy and hay fever symptoms. It ha been used throughout time to restore kidney function, eliminating edema, cystitis, incontinence and urinary tract infections. Improving liver function, nettle reduces jaundice. The high Vitamin C levels in Nettle ensure that dietary iron is absorbed properly, thus reducing anemia. Its unique blend of nutrients stabilizes blood sugar, strengthening the nervous system and reducing headaches. By improving nerve signal to the muscle, Nettle helps increase muscle response time, thus reducing incidences of postpartum hemorrhage. By improving elasticity of the skin, Nettle helps prevent tearing of vaginal tissue. Combined with burdock root, Nettle is extremely helpful in the treatment of eczema. Nettle is an excellent promoter of abundant breast milk.


OATSTRAW (Avena Sativa)
Oatstraw, as any livestock breeder will confirm, builds the strongest possible body, with the greatest resiliency. Used extensively in European cultures throughout time for health and beauty, our country has left this valuable herb slide into disuse.

Contains: Starch, silicic acid, calcium, high in Vitamin A, B complex, C, E, G, phosphorus, potassium, niacin, and proteins.

Oatstraw contains Avenin, an amorphous alkaloid which is highly nutritive to cells, improving normal cellular reproduction. Its calcium form is so easily absorbed that oatstraw is considered the premier herb/food for the nervous system. Working directly on the brain and endocrine system, oatstraw reduces nervous disability, anxiety and epilepsy. Due to its ease of absorption, oatstraw has been used with great success in addiction recovery. As calcium is responsible for the enzymatic process by which nutrients are laid down in the muscle, oatstraw improves muscle tone throughout the body, reducing leg cramps and heart palpitations, improving digestion and elimination. Improving muscle tone allows the cardiovascular system to function more vigorously thus improving circulation to the uterus and placenta, and therefore, to the pre-born infant. Its high levels of minerals make oatstraw invaluable in building excellent bone density and enamel on teeth. Oatstraw’s high levels of silicic acid are responsible for its’ international fame in skin disorders such as acne and relief from topical inflammations such as chicken pox and poison ivy. Oatstraw, in cases of allergic reactions seems not to affect the individual to the same degree as the oat grain itself and is often used, without aggravation by those who cannot eat oats.


RED RASPBERRY (Rubus scrigosus or idaeus)
Likely the most well-known pregnancy herb, red raspberry ha been used throughout Europe and the Americas for centuries as the premier childbearing years herb. Growing easily in almost every environmental condition, even the youngest country child can identify the wild, briary canes as they overtake everything in their path.

Contains: Fruit sugar, pectin, citric acid, malic acid, silicon, Vitamins C, B2, niacin, carotene, magnesium, manganese, molybdenum, selenium, improves Vitamin D absorption.

Red raspberry is a specific muscle toner, working on the smooth muscles of the body, including the uterus. As it soothes spastic muscle behavior, it improves contractibility of the uterus during labor. The particular properties of the herb tone and nourish the ovaries, and by relationship to the pituitary, reduces nausea, morning sickness, and intestinal spasm caused by excess progesterone. This same relationship has made Red Raspberry a popular herb for menstrual cramps and hot flashes. Due to its astringent qualities, it is used for mouth ulcers, bleeding gums, hemorrhage, hemorrhoids and cold sores. The unique mineral blend in Red Raspberry promotes healthy nails, bones, teeth and skin.


ROSEHIPS (Rosa canina)
Rose hips develop on wild roses as the flowers drop off. The rose hip, also called the rose haw, is actually the fruit of the rose. They are one of the most concentrated sources of vitamin C available, which has led to rose hips being included in many common cold preventives and remedies.

Contains: Vitamins A, C, D, E, flavonoids, lycopene, iron

While the efficacy of vitamin C in preventing the common cold has been questioned, there's no doubt about the beneficial effects of vitamin C. In addition to C, rose hips also contain A, D and E, as well as antioxidant flavonoids that may reduce the effects of aging and help prevent cancer. All this is wrapped up in the tart-sweet taste of the miniature fruits. They can be used to make jelly, jam, soup or oil. During World War II, the British government used collected rose hips to make rose hip syrup as a source of vitamin C to replace citrus fruits that were impossible to get. Rose hips have a long history of use in traditional medicine. The iron in rose hips make them an excellent supplement for menstruating women, and rose hip tea is a rich source of vitamin C, carrying all the benefits of that vitamin. In addition, the various flavonoids in rose hips have potent antioxidant action, helping to protect the body from the effects of stress, aging and the environment.

Herbs for pregnancy and beyond...


A number of herbs that are excellent for supporting physical and emotional well-being also can be safely taken by the breastfeeding mother during the postpartum period. Indeed, several such herbs actually help support breast-milk production and quality. Herbs that are nourishing sometimes are known as nutritive or tonic herbs; those that support the nervous system, helping to relieve stress and tension, are called nervines; and those that promote breast milk are referred to as galactagogues. One of the beauties of herbs is that one plant can have many actions and serve many functions.
Nutritive (Tonic) Herbs: Good for Nourishing
  • Ashwaganda (Withania somnifera). An herb from the tradition of Indian Ayurvedic medicine, ashwaganda enjoys wide acceptance in the U.S. herbal community to help adapt to stress; thus, it is classified as an herbal adaptogen. Adaptogens gently support the adrenal system, reducing irritability and jangled nerves, while serving as a gentle support to the immune system. Ashwaganda generally is taken as a tincture or as a tea with a small amount of milk and honey. Dose: 1/2 to 1 teaspoon tincture twice daily; 1 to 2 cups tea daily.
  • Gotu kola (Centella asiatica). This is another herb that comes to us from Ayurveda. It is known both as a tonic for connective tissue (making it excellent to include in formulas for restoring uterine ligament tone) and as an excellent nervous system and cerebral tonic. As such, it’s said to reduce nervous exhaustion and promote mental clarity. Use it in teas or take as an herbal tincture. Combine with ashwaganda or any of the nervines described below to benefit the nervous system.Dose: Same as ashwaganda.
  • Hawthorn berries, leaves and flowers (Crataegus spp.). Typically, hawthorn is used as a heart tonic, and indeed it provides many benefits to the cardiac system. I frequently blend the berries, leaves and flowers in formulas for stress reduction and use the herb as an overall gentle tonic. Hawthorn combines well in teas with lemon balm (Melissa officinalis), rose hips (Rosa spp.) and spearmint (Mentha spicata), making a flavorful and refreshing beverage and medicine. Dose: 1 teaspoon tincture twice daily; 1 to 2 cups tea daily.
  • Milky oats (Avena sativa). These make a nourishing tonic for the nervous system. Oats themselves have long been used as a healthful food for mothers and children — they’re very high in vitamins and minerals. Oats also are known to provide vigor and energy to horses. In the form of a tincture of the fresh, milky seeds of the plant, a new mother can take oats over a long period, even many months, to provide gentle calming effects. Dose: 1/2 to 1 teaspoon tincture one to three times daily.
  • Nettle (Urtica dioica). This herb is particularly nutritive, containing trace minerals and vitamins, especially iron, potassium and silica. The herb is used to treat anemia and weakness and to stabilize blood sugar. It’s especially called for if you’re feeling stressed or physically or emotionally drained. Nettle tea is delicious alone or in combination with other herbs, such as alfalfa (Medicago sativa) or spearmint. Dose: 1 to 3 cups tea daily. Prepare by steeping 1/2 ounce dried herb per 2 cups boiling water for 30 minutes.
  • Red raspberry leaf (Rubus idaeus). Known mostly as a prenatal tonic, this actually is a general nutritive herb that makes an excellent tea. It’s rich in minerals, tones the uterus and is a pleasant addition to teas. Combines well with nettles, mint, rose hips and many other beverage herbs. Dose: Same as nettle.
Nervines: Stress and Tension Relievers
  • Ashwaganda.
  • Catnip (Nepeta cataria). This herb’s gentle but reliable relaxing qualities make it an appropriate nervine for new mothers, and these qualities, much as with chamomile, lavender and other aromatic herbs, are imparted to the baby, helping reduce colic and fussiness. Its mild taste enhances a tea, but it’s also effective in tincture form. Dose: 1 to 4 cups tea or 1/2 to 1 teaspoon tincture three to four times daily. Prepare by steeping 1 tablespoon dried herb in 1 cup boiling water for 10 minutes.
  • Chamomile (Matricaria recutita). This herb relaxes the mother, and through the breast milk, provides gentle relaxation to the baby. Taken by the mother, it also can help allay milk colic symptoms in the baby. Although you can take chamomile as a tincture, it’s best to drink as a tea, steeped for only 10 minutes to ensure a pleasant flavor. Drink throughout the day or shortly before bed to promote restful sleep. Dose: Same as catnip.
  • Lavender (Lavandula angustifolia). This lovely herb lends itself well to teas and can be used in tinctures. Both forms provide deep but gentle relaxing actions for the nervous system. It’s beneficial when there is difficulty sleeping. Dose: 1/2 teaspoon tincture one to three times daily; tea, same as catnip.
  • Lemon balm. Classically known as the “gladdening herb” because of its uplifting effects on the mood and emotions, it’s a gentle nervous system tonic, typically used as a tea. Its delicate lemony flavor blends well with other tea herbs, and when used by breastfeeding mothers, its calming effects are conveyed to the baby through the breast milk. Dose: Same as catnip.
  • Milky oats.
  • Skullcap (Scutellaria lateriflora). Use skullcap short- or long-term to support the nervous system, reduce tension, promote restful sleep and treat irritability. It’s also helpful for mild forms of postnatal blues, the result of inadequate sleep, exhaustion and overstimulation. Generally taken as a tincture, it combines well with many other nervines and tonics. Dose: 1/2 to 1 teaspoon tincture two to four times daily.

Galactagogues: Breast-milk Promoters
  • Blessed thistle (Cnicus benedictus). This herb has a long history in promoting breast milk in new mothers. It also has properties that help allay uterine bleeding, making it an all-around beneficial herb for the postpartum mother in the first few weeks. It can help offset mild irritability and also is a good general digestive tonic, particularly when there is sluggish digestion. This herb is bitter, so take a tincture rather than a tea. Dose: 1/2 teaspoon tincture three times daily.
  • Dandelion leaf (Taraxacum officinale). Much like nettle, this is a highly nutritive green plant, rich in trace minerals and iron. The best way to take dandelion leaf to promote breast milk is as a fresh green vegetable cooked with a bit of lemon and butter for flavor, taken several times per week. The fresh spring greens are the least bitter and are quite delicious. Use in tincture form for treating constipation. Dose: 1 teaspoon tincture twice daily.
  • Fennel (Foeniculum vulgare). Another herb classically listed among those that promote breast milk, fennel has a mild, pleasant taste. It makes a palatable tea, or use it as a flavoring for other, more bitter tinctures for promoting milk. Dose: 1 to 2 cups tea daily. To prepare, steep 1 teaspoon seeds in 1 cup boiling water for 10 minutes.
  • Fenugreek (Trigonella foenum-graecum). This herb has long been used to encourage milk production. Take it as a warm tea while trying to establish or improve the milk supply. You may take it alone or in combination with other galactagogues and nervines, and it also may be used in tincture form. Dose: Same as fennel.
  • Nettle. This is perhaps my favorite herb to use for enriching and enhancing breast-milk production, while providing optimal nutrients and energy for the mother. I often recommend it in large quantities — as much as 1 quart of strong tea daily — as an adjunct part of the diet, but even a cup or two daily, several times a week, will bring significant benefit to the overall well-being of the mother. Nettle also can be eaten as a fresh green, but be careful of the sting during preparation. Cooking destroys the sting.
New Mama Nutrition
Paying attention to nutrition during pregnancy can be time-consuming and exhausting, as you try to eat carefully to ensure your baby’s proper growth and development. Many women find this awesome responsibility almost overwhelming and are relieved when pregnancy is over and they can go back to eating “normally.” However, nutrition during breastfeeding is also important. William and Martha Sears, in The Breastfeeding Book (Little Brown & Co., 2000), sum up nutrition and breastfeeding this way:
During lactation, as during pregnancy, your body nourishes your baby’s body. Just as your blood carried the nutrients your baby needed to grow and develop in the womb, your milk furnishes all the nutrients your baby needs after birth. Mothers over the world make good-quality milk for their babies, many of them with less than adequate diets for themselves . . . A mother’s body guards valuable nutrients during pregnancy and lactation. Calcium, for example, is absorbed more efficiently and less is excreted. There’s no need to obsess about having to eat ‘just right’ while breastfeeding. In a nutshell, good nutrition while breastfeeding means eating foods that are good for you — and a bit more than you would normally consume.
During the first few days postpartum, you have unique considerations. First of all, many women are nervous about having a bowel movement soon after birth. Avoiding constipation and difficult elimination is the key to healthy digestion. Eat plenty of fruits and vegetables, drink ample quantities of water and keep away from hard-to-digest foods, such as peanut butter, dairy products and red meat (with the exception of red meat cooked in stews). Raisin bran muffins made with blackstrap molasses are a natural laxative, as are stewed or soaked prunes.
Although pregnancy is a natural process, it still puts strain on your body. The body also needs to expend energy for healing after birth, and if there has been significant blood loss, iron and other nutrients must be replaced. Furthermore, breast milk production, believe it or not, requires even greater caloric intake than does pregnancy. This is because you are continuing to provide primary nourishment for a rapidly growing baby undergoing not only enormous physical development, but also tremendous brain development in the first six months after birth.
Traditional foods for women in the immediate postpartum period are amazingly similar cross-culturally. Foods typically include soups or stews with grains (for example, barley stew); meat and vegetable soups (like chicken soup); plenty of eggs, chicken and grains; and starchy vegetables (sweet potatoes, winter squash). Fruits in season may be encouraged as well. Cooked raisins and jujube dates feature prominently in the dietary recommendations for Chinese women who recently have given birth. Such foods nourish the blood, while the protein in them helps with the speedy and effective repair and replenishment of body tissue.
Avoid foods that might irritate the breastfeeding baby, including spicy foods and vegetables in the cabbage family, as well as foods that might inhibit elimination in the mother.
Returning to Your Healthy Weight
This is definitely not an appropriate time to diet. Your body, especially if you are nursing, naturally will lose weight after birth. However, returning to your pre-pregnancy size usually takes several months, at least. A healthy diet and moderate exercise over time will ensure this. Dieting only serves to deprive you and the baby of essential nutrients. If you have gained excessive weight during pregnancy, or simply want to be more trim than you are now, having just given birth, an excellent balanced diet is the best way to meet your goals. If weight or body image are of significant concern to you, speak with your doctor or midwife for information on how to eat right for breastfeeding, or seek the assistance of a qualified nutritional consultant. Adjusting your diet to include healthful, high-quality foods protects your nutritional status, allows you to produce abundant milk and helps get your weight under control.
Excerpted from Natural Health after Birth (Healing Arts Press, 2002) by Aviva Jill Romm

Saturday, August 27, 2011

The end of our summer...

Thank you to everyone who came to support us at the Old Rochester Farmer's Market. We had a great season and enjoyed sharing our summer products with you. If you missed us at the market or have run out of something we still have our summer products available online at our Etsy shop:

September brings us back to work (we are both teachers) and the upcoming birth of our first child. Needless to say we will be very busy! Autumn & winter are our favorite months however, and we hope to make an appearance at a winter market or at the very least online to sell our autumn/winter line of body care products and teas!

Thank you again & green blessings!