Wild ~ Edible
2 cups chopped Chickweed - freshly picked
1/4 cup apple cider vinegar
2 Tbsp Himalayan Sea salt
2 Tbsp raw unpasturized honey
5 cloves garlic
1/4 cup walnuts
~ Blend all ingredients together in food processor.
Read my blog post for more details . . .
Foraging for Kiawe in Hawaii
Kiawe landed in Hawaii in the 1800's from South America, where it is formerly known as mesquite. Yielding high amounts of dietary fiber, sucrose, protein, fat, minerals such as potassium, calcium, sodium, magnesium, iron and vitamins B1, B2, B6, C, E, Lysine, Argenine, glutamic acid and folic acid. It's a powerhouse of nutrition!
Kiawe goes to seed 6 times a year, producing thousands of pods each year which can be harvested once the green pods turn golden.
Beans can be boiled into soup broth, fermented into alcoholic drinks thanks to its high sugar content, dehydrated and turned into flour, and mixed into your breads and baked goods, smoothies or favourite recipes for a touch of sweetness. Try my recipe below using kiawe as the sweetener!
2 parts organic coconut oil
1 part raw cacao powder
1 part sweetener (kiawe flour & touch of honey)
2 tsp vanilla
dash of cinnamon & salt
~ Mix well with a whisk or an immersion blender for 1 minute
~ Pour into ice cube trays
~ Chill in fridge until solid
~ Pop into airtight container and keep in fridge or freezer for afternoon pick-me-up!
~ Savour the flavour and repeat in moderation ;)
Breath. Flow. Feel.
Natural environments call forth creative movement, which is where I find inspiration. An expression of stillness and strength can be found in all things. I try to display this balance with my body and find presence in each pose.
A spontaneous trail yoga session began while running along the Nusatsum River, admiring extraordinary views and building internal fire to stay warm on this chilly day in Bella Coola, BC.