Archive for May, 2009

Herbalist 101

There have been several inquiries about the class I am taking, so I asked my Instructor, Angie GoodloeHere is what she wrote back to me:
I added a new promo called SUMMER $20.00 off the class price!
I hope your readers will enjoy this discount:)

Feel free to give out my info if they have any questions, just put Herbalist 101 in the subject line so they don’t get lost in spam:)


Angie Goodloe LMT, Herbalist

Course Description

You should enroll in this class if your goal is to become an herbalist for fun or profit.  The best way to start on the path to becoming an herbalist is to become intimate with a few plants and learn the basics of herbal preparation.

This course will cover 25 herbs that you can find in your kitchen or backyard! They include Dandelion, Mullien, Yarrow, Nettle, Plantain, Calendula, Cleavers, Burdock, Yellow dock, Marshmallow, Red clover, Comfrey, Catnip, Chamomile, Alfalfa, Black Pepper, Cinnamon, Flax, Fennel, Ginger, Parsley, Rosemary, Sage, Thyme, Tumeric, and Garlic. Detailed descriptions with scientific names, constituents, associated aliments and recipes will be included. This class will also cover herbal consulting, herbal preparation, wildcrafting. This course will also cover how to make herbal remedies for friends and family, basic herbal pharmacognosy, your role as an herbalist, the spiritual aspect of healing, different types of herbal tradition such as Native American, Western herbalism, Folk medicine, and much more!

You will learn how to make infusions, decoctions, tinctures, fluid extracts, elixirs, essences and many other recipes. This class will also cover the healing philosophy of balance and the role and responsibilities of the community herbalist.  Begin your herbal journey with me today!

Disclaimer: This course is for education only and has not been evaluated by the FDA, it is not intended to treat or diagnose disease. Please consult your Doctor before taking herbal medicines. 

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link: vegan recipes

There are a lot of very healthy recipes at this site.  I am overjoyed.  I’m not vegan, but I believe that eating healthy has turned my life around for the better.  I found I have a lot of food sensitivities (grains, sugar, gluten, perhaps yeast).  


After buying roasted soy beans at Costco, I tried to make some here at home, but they did not turn out right.  Turns out I had the cookie sheet too close to the bottom and they grew too hard to eat before they were done.  I did not spice them, but had them plain.  Now I am going to try this recipe 🙂  I am always looking for a quick source of protein.  

SOY BEANS – Dry Toasted (spicy)


1 and 1/2 cups Soy Beans, dried
1 tsp. Garlic powder
1 tsp. Curry powder
1 tsp. Salt
1/8 – 1/4 tsp. Red Pepper powder (adjust to taste)


            Place Soy Beans in a 1 quart bowl.  cover with water and let stand for 3 hours.  Check occasionally to make sure Soy Beans are covered with water.  If necessary, add additional water.  After 3 hours, pour off the water and add the seasonings slowly, mixing as added, until all the seasoning is evenly distributed over all the beans.

            Place the Soy Beans on a “coated, non-stick” cookie sheet with sides.   Evenly distribute the beans so that they are only layer deep.  Place in the oven at 350° F.  About every 3-4 minutes mix the beans with a heat resistant plastic spoon or spatula, and redistribute evenly over the surface of the cookie sheet.   Repeat until beans are dry and browned.  Test a few to see if they are crispy on the inside (let them cool first).  When crispy, remove from the oven, cool, and if any are left over, store them in a tightly sealed container. 

            Remember, the beans don’t have any preservative, so if they are going to be stored for more than a day or two, they should be refrigerated.  They can be rewarmed before serving again, if desired.  


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Even if you don’t live in Missouri.

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This is a picture from earlier this year. This is the side of the chicken house, the muddy tracks are from raccoons climbing up the wall and going through the top. Electric fence wire takes care of this problem, and keeps the raccoons from wanting to try to get in the chicken house. A wire, strung on the ground 5-7″ off of the ground will stop a raccoon and most chickens will learn to hop over it!

It was a head scratcher trying to figure out how the raccoons were getting in! I just thought I would share so that everyone who has chickens can see how tricky it can be dealing with raccoons as predators.

dscf2583 webcopy

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Hello Dear Readers,

I finally went into WordPress and fiddled around with my account.  I figured out how to post from email!  I figured out how to manage this account from email!  And I figured out how to change email addresses so instead of everything going through my multi-use/spam box it goes into an account that I check daily (OKAY!  More than daily…)

So, I’m back, and that is a sure thing.  

What have I been up to?  Taking care of my sheep and other critters.  I started raising rabbits (yes for food) and this spring I built them a rabbit colony in the old chicken pen.  They are so very happy and I can feed them as much rabbit friendly weeds, hay, and briars that they want to eat.  It is a lot less work than trying to figure out how to stuff small cages with a healthy variety of food.  

I am studying Herbalism!  I am very excited about it.  This is the class (I am not sure how to do a link in email so bear with me)
Angie, my instructor, is great and the class is amazing.

Here is my teacher’s webpage: http://authenticmama.com/

And here is the class (which is CHEAP by the way!  So worth the money)

I am also having fun learning to identify plants (on my own), taking pictures of them in various stages of growth, and learning as much as I can about their uses not just for medicine, but also for food and other things.

To tell you the truth I have never been a “plant person” and I have touted having two black thumbs.  Well, since it is becoming a necessity to learn how to garden and preserve food I am my mother’s garden slave/intern.  I have talked about this every year, and now we are really working on it.  I am working for her every day for at least an hour.  We talk plants all of the time, exchanging knowledge, though most of mine is book learning and hers is from years of experience and what she learned from her family and my father.   

I did not mean to be gone for so long, it is just that things have been kind of topsy-turvy in my life.  Nothing in particular, but I am getting used to being healthy and being able to function and in all of that I have taken on more of the responsibility that I should have been doing all along.  I do like change, but I also like to take my time getting used to it.  Like when I bought the bus, it sat in the sheep pasture for several months, the first few weeks I would walk past it and freak out “I CANNOT BELIEVE I BOUGHT THAT BIG, BIG UGLY THING!  And now I expect myself to LIVE IN IT??”  I know how I am, and so I accept it.

One thing that has amazed me and has been life changing is dealing with my resentments.  I have let go of a lot of bitterness and it has changed EVERYTHING in my life.  I think it is part of why my depression has lessened.  That and it is just fantastic being in my forties.  I have always felt like I was waiting my whole life to be 40, and that seems to be true.  

Take care,

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