A favorite healthy snack

We ran away this last winter to SE Asia. We were mainly in Vietnam, but had some side visits to Cambodia and Thailand. It was an amazing trip! You can scroll through my Instagram to see some of those adventures. We definitely fell in love with the food. One dish that I just can’t stop making are the fresh Salad Rolls with Peanut Sauce. This last weekend I demonstrated how to make them at our mountain Farmers Market. I thought you all might enjoy seeing the video my friend took of the process. Plus I wanted to share the recipe. This is my rendition from a class we took at the Eco Coconut Tour in HoiAn, Vietnam. I didn’t link this tour as it just wasn’t what we had expected and I can’t recommend it. But the very next day we found a great restaurant and cooking school! We took two classes at Kumquat Restaurant and highly recommend it. I haven’t made any of the recipes we learned there yet, but they were memorable and easy to follow.

For these Salad Rolls I love adding lots of seasonal herbs and of course why not put in some edible flowers to up the game. Right now I am using marinaded Dandelion leaves, a mix of mints, lemon balm, chives, a variety of basils, calendula petals, chive blossoms, thyme blossoms. Really the sky’s the limit!

Vietnamese Salad Rolls


  • rice paper

  • lettuces

  • herb mix (include mint and basil if possible)

  • halved shrimp or thinly sliced chicken or tofu

  • slivered carrot

  • slivered scallion

  • toasted peanuts (optional)

  • fried shallots (optional)


Marinade for the carrots and scallion. Mix all ingredients together. Keep in marinade 1 hour.

  • chopped ginger (to your liking)

  • 1 Tbl sugar

  • juice from a lime

  • 1/4 cup water


Moisten rice paper in room temp water and place on a plate. Put a small amount of your ingredients, except protein, on the lower lower half of the rice paper. Make sure you are a 1/4 inch in from edges. Place protein just above greens. If using shrimp place so each outside half is down on the paper. Begin to roll, tucking in sides as you go. If you have to many ingredients you will find them hard to keep together.

Peanut Sauce

mix all ingredients together

  • 4 cloves garlic minced

  • 2 Tbl sugar

  • 2 Tbl light soy sauce

  • lg pinch salt

  • 3 Tbl sesame oil

  • 3 Tbl creamy peanut butter

  • 3/4 cup water

  • juice of 1 lime

  • lg pinch red chili flakes


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Full Moon in Aries

I woke very early this morning and felt a need to write. I’ve been waiting for this fire to ignite again. For all the summer months I felt a doing, an urge to be making with my hands. And as is true with the flow of the seasons I have begun to draw inward and want to share my words again. As I sipped my morning tea I wrote out what I’ll be sharing at tonight’s Howl event. This local offering sold out fast. I am warmed to my core to be part of this group of healers that will be sharing an evening of Divine Feminine energy under tonight’s full moon in firey Aries. I will be offering a ceremony of tea (or Chai in tonight’s case). While Cha Dao (the Way of Tea) is traditionally an offering of the Tea plant; I’ll be offering the Divine Mother as an archetype in the cups of Lady’s Chai we will share. This will be a very special community evening indeed. After Chai there will be a guided meditation followed by Yoga flow. During our Savasana Acupuncture and Reiki will be applied. In a small room full of diverse mountain women the energy will build and hopefully spill out for the good of our mountain community. This is one of those positive ways to create change in an increasingly negative time. We will do this again (or something similar). Check the events page for future offerings.

The Harvest of late Summer

'Life got away from me there for a while. We have just under 2 acres in cultivation and August seems to be the month where everything ripens at once. We have berries, apples, a rose and large vegetable garden and two medicinal herb gardens that took most of my attention this month. But as we are at the mountains it seems to slow down just as fast. We now have cooler temperatures both day and night and have gotten a bit of rain this week. I wouldn't mind a few more weeks of the hot weather, but as I'm a knitter I can't say I won't enjoy the days of knitting a sweater by the fire that will soon be here.'

That was the beginning of a much overdue email I sent out this morning to someone I am creating a friendship with that lives far away. I try to paint a picture of what is happening here. And as I continued to write I realized that this is a good place to start a long overdue blog post as well. I seem to paint myself into a corner by giving myself deadlines. I have always found that self imposed deadlines or 'it has to be just this one way' is a sure fire way for me to not do a thing. And yep, I did it with this here blog. And now enough of that--

August is so busy here, but July was as well. I find that once summer hits I'm a doer. My writing ends for all intensive purposes. Most of the writing this year has been in my newsletter format as well as my online class. I have several classes I want to add to that online school. However, I've realized that summer isn't that kind of season for me. So I've done some short videos and taken a lot of photos so that this fall and winter I can offer these short courses on the plants I grow and all their wonderful uses.

Right now I am processing plants that have been drying in my Chicken Coop. I can barely find room to create as the plants have taken over every surface. I love it and of course am really ready to have lots of counter space again. We finally came up with a drying rack system to get the plants out of baskets and onto wall shelving. That, of course, means cleaning up the area so that the shelves can be installed. So to that end, I have been sitting outdoors the last couple days stripping dried flowers and leaves from stems and branches into the jars they will be stored while awaiting alcohol, honey, glycerin or be saved for to drink as teas throughout winter. Last summer I really wasn't able to harvest many plants as I was sick for 4 months. It allowed perennials to get that much hardier, making this year a bumper crop for most of my medicinals. I will not be purchasing many herbs to make my remedies throughout this year as I unfortunately had to last year (although it felt great to support the several local herb farmers I did). I can't give up on my Chai collection though so those spices will come from trusted sources outside the area. Although I've had this niggling feeling of not getting all the projects done that I wanted this summer it has felt so very wonderful to just dedicate myself to the plants. This week I've been working with Blue Vervain, Skullcap, Lemon Balm, Calendula, Lobelia, Mugwort (Western, Japanese and Vulgaris), Comfrey leaves, Red Clover, Yarrow, Anise Hyssop...it's been a busy week.

I have also had a booth at two farmers markets this summer. I love the community building and outreach that occurs in this type of setting. I have several new products that I've created from requests at the markets that I haven't had time to add to the website. This Friday will be the last market day for me in Sandy the Mount Hood Farmers Market so that I can get a bit more caught up on the website and plan for some other local encounters (keep an eye on the events page). A yoga instructor and nutritional coach in our village started the Hoodland Farmers Market in July that has been so wonderful! We are a food desert up here with a single grocery that has little organic foods and what there is has a very high price tag. The Sunday market (going until September 30) has been so well attended and allowed me to serve my community in a way that I haven't been in the past. Over the years I've seen myself as serving the people I was still connected to in Portland and others around the country that have found me in a variety of ways. This local connection feels right and I plan to continue to nurture it past the farmers market timeframe.

There are some plants that are needed especially right now, those that are hollering out saying hey don't forget what time of year it is! Elderberry is first on the list. While not yet ripe up this way, I do have products previously made that are ready to go (and I need to get them up on the website). Elder is a wonderful tender medicine that all ages can take in different formulas for the primary reason of helping your body to boost its own immunity. There are other uses for this small tree as well. The flowers are a beautifully scented umbel style flower that are very tasty in a jelly and taken as a tea help the body to break a fever. The leaves are not ingested but make a lovely lavender dye for cloth or yarn; also can be used as a poultice or ointment for wounds. The tree itself in quite magical. Known as a fairy tree, you never take from her without leaving a gift behind. As with any plant you always ask permission before doing any harvesting. The Elderberries are most known and widely available in natural food and medicine stores as syrups, elixirs, tinctures, teas to help all ages in the cold and flu season. I have all of these in my apothecary and take some to the farmers markets. They have historically been known to prevent or lessen the amount of time a cold or flu hangs on. A very gentle remedy, as I mentioned, this is a medicine that can be taken by young or old. Just make sure you've chosen the correct way to administer it. What does that mean? Well children until 1 yr shouldn't have honey (so infuse the berries in maple syrup) and really the very youngest should take any medicine through their mother's breast milk. There are also those that prefer not to have alcohol (take a syrup or use a glycerite). There are many products out on the market and I have some that I'll be adding to the website over the next week.

I'll be back soon with some other plants that are helpful to the body right now. If you are experiencing dis-ease in your body and are looking for something specific that you don't see on the website do email. I have a much larger apothecary than is represented in the shop. If I don't make a product I like to refer you to herbalists around the country where that plant medicine is local to them. There is such a wonderful network of plant people out in the world. It makes my heart sing to see what is happening now compared to when I first became interested in taking plant medicine myself back in the 80's.

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