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Happy Birthday to Me!
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Blog Posts Spring USA

Happy Birthday to Me!

April 9, 2019

Happy Birthday to Me!

APRIL 10TH 2019

Birthdays have always been a source of extreme joy for me. Something significant lives in the celebration of one’s own birth and life. As I age I find it one of the biggest indicators of my own self-love and acceptance. Like the pencil marks on my childhood walls, I can watch the growth with each year. As I celebrate, I honor this evolution, despite some years feeling more like a setback.  This year is great cause for celebration as I move into the next notch of growth that is my life.

Springtime is about beginnings, letting go, and embracing something new. I began in Spring, on April 10th, 1973, and I embraced something new by exiting the womb. Ever since I’ve been using my birthday to celebrate the joy of being me now while simultaneously moving toward what’s next. This transition often means letting go of the past. Some years this celebratory moment is simple. It passes quietly with only an internal resolution. Other years I celebrate the challenges and accomplishments of aging by discovering new lands, culture and people, in places like Israel, Turkey, Peru, and Mexico. I’ve spent these moments with friends, family, lovers, and strangers and, quite often, alone. Being alone has never stopped this desire to discover, on the contrary most often it fuels a deeper level of discovery.  Whether my birthdays are simple celebrations or grand gesture launches of new ventures (as was the case when I launched Ger-Nis Culinary & Herb Center), they always seem to be wrapped in fresh herbs. This year is no different as I venture off to Turkey for some herbal wanderings and “soft launch” one part of a larger herbal (ad)venture.

This past year I made peace with a lot of history. In that letting go, I was able to create room for a couple of new projects. These projects have been whirling around inside me for a very long time and now they are becoming a reality, not just into my world but into yours as well. (That is how I roll.)

On April 10th, 2019, I officially softly launch My Herbal Roots, a new herb centered food blog. It is one part of a bigger two-part venture called Herbal Roots. It has been  in the making a long time with various ideas and visions, all of which today have clarity and vision and thus the birth of this venture has arrived.

Why did it take me so long? After all I’m a person that moves rapidly with most ideas.  The truth is that I needed a long break to recuperate and grow from from the large and difficult failed business that was my fruit and vegetable import and distribution company that took over my life voraciously for about 11 years during my late 20’s. I needed time to simply be, think, and dream again and I needed the space and the heart to do it. I needed to take time to fall in love, which I did. It was great, until (undenounced to me) it wasn’t.  So I fell out of love just as wonderfully as I fell into it. This may have been the most significant thing that has happened to me in life so far and the reason that so much of shortcomings, quirks and personality problem areas have mellowed out and fueled my improvement and growth in who I am today. I don’t know how I did it. I suppose both my failings ( the business and the love) happened at the perfect time, like most things do if you let them. Failing gracefully is an art form that has more uplifting self-love and growth-inducing potential than anything else.  Hardships are a part of life and from early on as a girl in Nicaragua I witnessed the importance of hardships in the ability to facilitate recognizing and then feeling joy. These two hardships rocked my life more than most, but they also changed my trajectory in a way that seems spiritual and cosmic, if I’m being honest.  I feel more authentic today than ever. I feel I have more to give back to others around me and I am able to see and feel more joy that I had ever imagined would be possible.

My birthday is often a time when I sit, reflect, and say to myself, “You are exactly where you are meant to be. All that has happened is part of why you sit exactly here today.”  Today on April 10th– this is my sentiment.

Today, I officially share with the world My Herbal Roots  which is my story told though a very public declaration of my passion for fresh herbs. Something deep inside of me lights up in the presence of fresh herbs. It doesn’t matter if they are physically or virtually in my personal space. I am enraptured by them as well as those who grow and use them in any and all forms.

Fresh herbs have been a symbol of my own artistry and creative spirit since I started growing them in my garden in Eugene, Oregon, back in my early 20’s. Not only are they a staple in my personal cooking, but they have sprung up in every aspect of my life ever since.

My Herbal Roots is the creative manifestation of everything herbal I have experienced along my journey, and a projection of all to come. It’s a place for me to share my herbal passion indiscriminately, allowing me to collage every herbal moment that lights my path; it provides a home for me to pause in celebration and appreciation.

I have been conscious of my own innate passionate streak from an early age. Like many others, I remember as a child coloring outside the lines. What set me apart was the self-confidence I had that couldn’t be swayed by anyone telling me it was wrong. My inner strength carried me forward from the get-go, fearlessly driving me to exactly where and who I am today.

I have been teaching myself most subjects since a very young age. My independent nature was nurtured by my father, who I suspect is a similar creature. He was also as far from a helicopter parent as one could get. With no mother in the picture from early on, I was buffered from stereotypical gender boundaries as an integral member of a family with three brothers and a strong father. This gave me substantial self-confidence early on and helped shaped me into the creative, powerful woman I am today.

There are two primary factors from my youth that set me on my life’s path. My one-of-a-kind father, whom I admired for his investigative wanderlust, which carried us across the globe early in life landing us in war-torn Nicaragua in the height of Central American brouhaha in the mid-eighties and the unbelievable generosity I experienced by Nicaraguans, many of whom had nothing monetary. The Nicaraguans guided me to discover what I carried in my beautiful soul. My father’s openness and exuberance for life, wrapped in a bold and courageous attitude helped me build my spirit. Both my father and the Nicaraguans helped define joy for me at an early age. I have only recently started to understand the breadth of this.

From an early age, I had the desire to embrace life to the fullest. I knew there was no pre-planned road map for me to follow. I have spent the majority of my life traveling. That is when I am happiest – when I am learning and practicing humility. My love of travel eventually translated into my global agricultural work, working with organic, fair-trade, and sustainable farmers throughout the globe. Through my work in agriculture, I have been invited into the homes and kitchens of farmers and their families all over the world. Here I discovered the deep connecting power of food, culture, and community.  These are My Herbal Roots.

When my niece Kianna was nine, she said to me, “I like two things about you. You always buy yourself something when you are shopping for others, and you always do what you say you are going to do.” The second part of that statement reflects my open declaration of my hopes, dreams, and ambitions. Like a wish on one’s birthday, declaring makes it possible. Writing for me is one of the most important paths toward achieving my goals. The open declaration keeps me motivated and fueled by the many supporters I have come to find throughout the world.

I am teamed with some of the most talented and creative people who have participated in so many of my ventures throughout the last 20 years of my life. Many of these ventures fuel and/or create the next. They teach us how to do it better. Old passions fuel new ones. Like a birthday, they keep moving – sometimes backwards, but usually forward,

Since I am deep in the beginning of mango season, My Herbal Roots in its entirety will take a few more months to complete. For those of you who I am connected to, you get to tag along for the ride and see how this passion project is built.  So many meaningful people are a part of this project and the timing deeply meaningful to many of them. I derive great joy in giving birth to my passions through creative endeavors and even more for building platforms and living a life that provides this for many. Thank you to all who have fueled my passion with yours! My Herbal Roots will be my special food blog where I can be more authentically and herbaceously me and where readers can share my herbal joy.  

The companion to this project, Herbal Roots will launch in Spring 2020.  The (ad)venture includes a herb-centric educational site where passionate herb lovers can find general education on fresh herbs, specialty herbs and edible flowers, along with nutritional information, medicinal remedies, herbal folklore and of course- selection, storage, preparation and usage advice that’s relevant and useful and not on the normal cookie cutter approach that most herb centric sites take.  There will be videos, beautiful photography by many amazing photographers and including amateur photographers like me. The site will have tons of recipes and a pretty awesome search engine allowing super specific and totally open searches on herbs, seasons and whimsy. Best of all Herbal Roots will be offering fresh herbs!

Good things take time so stay tuned and keep excited for what’s to come in 2020.

Remember to dream big and say it outload!  Happy Birthday to me!

Blog Posts Spring USA

Happy Birthday to Me!

April 9, 2019
April 9, 2019
Herbal Roots - Main Site
ABOUT ME
About Me

Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

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If only I was a Sonoma county bartender…

I’d enter my Yellow Tomato Mango Summertime Bloody Mary ……

@charbaydistillery is hosting the 1st Annual Bloody Mary Challenge to support the  @santarosafirefighters Foundation

Sonoma County bartenders creating their best Bloody Mary and garnish. Attendees taste all competitors Bloody Mary’s and then vote for their favorite.

Event is located in the outdoor event space next to  @hotellarose  Hotel La Rose / Grossman’s Noshery & Bar

If I wasn’t going to Michigan I’d go at least taste. 

I can’t tell you how refreshing the mango tomato thing is - someone should do it. My recipe is linked in my story in case someone wants to try it.

Technically it’s a Bloody Maria 🇲🇽
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I haven’t done many new mango recipes this season (what I have done is KILLA!!!) but on this really hot day with a few ripe mangoes in my fruit bowl (that I really wanted to feed to the baby deer 🦌) I’m pulling out an old simple summer favorite- ripe mango, ice, lime juice, honey and lemon verbena from my garden- blended up into an iceeeeee delight. 

It’s so refreshing. 

Use @crespoorganic #mangoes of course!
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For todays breakfast in the sunshine- I’m dining on a new #summer #recipe  made with a Gentle Curry Spice recipe i developed  about 15 years ago for a project with Ger-Nis

This recipe is a gentle summer veg coconut curry as simple as you imagine. Sauted vegetables with summer tomatoes and a gentle curry spice and coconut milk. Barely simmered for summer taste  perfection. 

I think my gentle curry spice recipe is  published at @ediblemarinwc in a past article I did on apples. 

This exact recipe is forthcoming in another project.
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One fruit is not better than the other, don’t let me or anyone else tell you different. 

A diet of a variety of whole organic foods- fruits, vegetables, nuts, seeds, HERBS, legumes (dairy and meat if you choose) that is cooked fresh often in combination with daily exercise, stress managment, not smoking and drinking is generally proven to create ideal health and longevity. 

So if they tell you a fruit is heart healthy but you smoke and eat loads of pulses proceed foods - they are likely just trying to sell something to you- instead of caring about your tender heart- which could be part of the problem we are in health wise. 

I long for the days where teaching about real food and cooking  was profitable or at least doable for a job.
SEARCH BY HERB
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Mango (@crespoorganic ) ice, honey, lime and fresh lemon verbena - blended into an icy summer delight- the best in a super hot day.
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Let this serve as 2 reminders/facts 

1. Put fresh mint in your salads. 
2. Sapa is the loveliest  cat ever.
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No matter what this new world order brings- dumb AI recipes and food ideas. Influencers that could care less about food, more processed goods (just somewhat healthier and smarter than the last wave of manufactured foods - but not really. ) business’s more concerned with scale than ethics, environmental destruction et and doing food for communities- or you know saying you’ll do good things later, once you get rich from taking. 

I’ll (@picoypero ) be here always under the pretense of learning and sharing not just how to cook but how to match what’s grown with what to eat. For me this still the healthiest way to exist if you’re looking at the planet and people as one.  Obviously I’m going to continue to shout about how healthy and flavorful herbs are and how their use allows for less—sugars, fats, salts, processed foods etc- things we generally use in excess. 

Whatever you do, use more herbs. I will continue to be here teaching people how easy they are to use, until the end, I will. 

Here is today’s lesson - a reminder of how fresh fruit in season and herbs create drinks that are better than what you can buy. 

This one inspired by my @frontporchfarmer #blackberries I bought yesterday and smashed some on the way home. 

Blackberry Lemon Verbena Peaceful Spirit Sparkling Ice Tea

5 blackberries
2 tablespoons raw honey 
Juice of one lemon
Handful of lemon verbena leaves 
2 peaceful spirit tea bags (@flyingbirdbotanicals )
4 cups hot water
 Sparkling water 

Blend blackberries, verbena, honey, lemon juice and a little hot water. Pour into a pitcher. Add tea bags and hot water. Steep and allow to cool. Strain. Pour half  full into glass of ice top with sparkling water. 

This concept can be used however you want. Strawberry basil lemon ginger tea, peach bergamot (bee balm) bergamot tea - cherry lime white tea etc etc etc etc etc etc
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One of my favorite recipes for summer cherry tomatoes. Romano Bean, Cherry Tomato Feta Salad. This recipe dates back to my early 20’s in Eugene, OR

It’s so easy slice cherry tomatoes season with salt and torn basil leaves add cooked green beans. Cover let cool completely-dress with a little olive oil and feta. (@mt.eitan.cheese in this case and the last of my Andy 😭

The salmon is local, pan fried and the stuff on top I’m pretty sure is something I picked up from @ottolenghi - Bridget jones salsa??

It’s celery, capers, pine nuts, green olives, parsley currants sauted up into magic.
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You can put herbs in EVERYTHING!

Fresh fruit and herb “jam” is how I sweeten and flavor my granola!
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Believe it or not, these pretty herbs are going into a granola! (Lemon verbena, anise hyssop and French lavender)

If you haven’t had one of my herbal flavored fresh fruit granolas, you are missing out. Today’s is extra heart healthy. 

The main sweetener is the fresh fruit and some maple syrup. The herbs add complexity that alleviates some need for sweetness (replaces sweet taste with interesting) tahini is mixed in with a saucy fruit jam concoction/maple mixture and that’s mixed with rolled oats, quinoa, amaranth, black and white sesame seeds, flax and spices like cinnamon, vanilla powder, mace, malab and cardamom. Freeze dried blueberries and dried currants with almonds and hazelnuts!

When I made the strawberry maple mixture I also added cardamom, vanilla and almond extracts as well as the fresh herbs. 

The whole house smells like heaven.
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Remember Tang?

A random thought about it led me here- to my marigold sugar - limeade 

It’s so good - the floral vegetal notes from the marigold flavor is really nice. And it has a tang-esque quality to it that is fun. 

@mediumfarm giant marigolds that I dried 
@covillibrandorganics limes that were gifted to me by the head honchos themselves. 😀
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Local ocean trout crudo….

Marigold Calabrian Chili Oil 
Lemony Pesto 
Vietnamese Coriander 
Coriander Flowers 
Persian Dill Salt (Spring 2025  @myherbalroots )
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Dried Marigold Calabrian Chili Oil
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Dried marigold petals. 

Fresh marigold petals can be too pungent for any culinary use beyond minor accent flavor, in my opinion, which is why I like to use them in my herb salts. 

But if you dry them- (which is what happens in my salts) some magic happens- the flavor morphs into an extremely pleasant flavor that has much greater use and versatility. They are so easy to sun dry- these sat outside on a table for a week!

Earthy, floral, slightly citrusy- a little vegetal - as if a carrot and an orange combined—-Peppery and slightly (pleasantly) bitter. 

Add them during sauté phases in cooking  to add flavor and color-  use in baking and syrups- they create lovely deep golden color when used plus the lovely flavor. Lovely in frittatas. 

I’m going to use these in a Calabrian and marigold chili oil for a Crudo as well as a yogurt marinade for chicken. 

I’m working on expanding my herbal salt line to offer  seasonal dried herbs, herb seasonings and dried herb petals and mixes….. 

You’ll be happy! Lots of changes all encircling  my own passions and goals - a nice change of tides.
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Home sweet home meal 

Romano beans with basil, lemon basil, lemon and olive oil 

Peach and burrsta salad with pesto vinaigrette- wild arugula, baby basil leaves, bergamot and sage flowers 

Steak (NY strip and rib eye) flavored with rosemary, summer savory, Myrtle and Tanzania black pepper
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Blueberry Germanium Flower Lemonade 

Recipes (in story) developed back when I live in Bolinas. I grow geraniums ever since just to make this with the blooms - and the geranium black pepper salt on lemon cucumbers - also in story.
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