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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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As we prepare for another Mexican Mango season, I’m starting a new series on my Mango blog… Under the mango Tree that will give customers and retailers clarity on the full breath of the Crespo organic mango program, which was designed to optimize the direct trade supply chain… From Orchard to table. Certainly I’m biased, but I can say with conviction this is the only mango brand around, let alone the fact that it’s organic that really delivers everything consumers continue to want while creating long-term sustainable profits for farmers wholesalers, processors, and retailers. It is the ultimate expression of #MangoJoy.

Anyhow, the season will begin soon. I’ll be chained to my desk for many months, but I’ll be happy to see all of the big bold displays of mangoes come back. 

Pay attention to Crespo’s newsletter and the blog if you’re in the biz and want continual updates on optimizing the program  if you’re a consumer, you’re lucky the funds about to start 

www.underthemangotree.blog
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Food Trends are HOT right now! 

And as usual I offer my annual interpretation of them through the lens of mangoes, showing how mangoes align with shifts toward quality, value, and substance. 

I think this is why mangoes continue to excite me, they are, if done well, fully aligned with my own values of connection and joy seeking. 

In this next year I predict that we will enter into shoppers continuing to look for —trust, flavor, consistency, and meaningful value. TRUTH!

The SLOP everyone has been feeding them only makes the truth rise into a clearer view. 

I’m not saying it will be easy or that the majority mentality still wont be greed, scale and slop.

I’m just saying that for those who choose this more transparent consumer aligned path, I believe there is greater, more long term sustainable rewards.

Head to www.UnderTheMangoTree.blog for the sweet scoop
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Feast of fishes …

Fish 3 tuna
Fish 4 scallops
Fish 5 shrimp
Fish 6 lobster 
Fish 7 squid ink 

Seafood Stew with fennel and herbs and couscous. 

Used my squid ink salt.
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Feast of fishes…

Fish 2 Anchovy- radicchio, little gem herb salad with Cara Cara oranges, herbs and oregano anchovy dressing.
SEARCH BY HERB
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I’m making my Passion Fruit Pork Mole this year - but regardless what the “flavor is” I love making Christmas Mole and Tamales… 

Link in my story for my Mango version, which I think is amazing. Mole and tamales are a fun project for a full house and feeds en masse. 

A reminder that a long list of ingredients isn’t a bad thing- especially for those of you who have spice stocked kitchens which you all should! (@curiospice has last minute sales I’m sure for gifting yourself or loved ones if your kitchen isn’t stocked)
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WINTER 2025 

Illuminated Juxtapositions & Enlightening Travel

Contradiction | Refraction | Shape-Shifting | Wandering | Mingling | Illumination | Coalescence

www.shop.herbal-roots.com
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Impromptu healthy quick garden meal. 

Beet green and shaved fennel chicken meatballs over a little gem radicchio parsley mint salad with pomegranate, grapefruit and oranges (also from the garden) 

Feta. (@mt.eitan.cheese obviously)
Orange olive oil vinaigrette- and my Kefalonia Black Olive Sheepherders Herb Salt @myherbalroots winter collection out Thursday.
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If you ask me there are two essential tail components to an exceptional cranberry sauce. Herbs and liquor. This one I’m making is rather simple (not per my usual)it’s got like a French orange and thyme vibe - although it’s rather inviting which isn’t stereotypically French. lol.
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Chicory season……
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Leftover hers laying around? 

Italian salsa verde.
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If you received my Cinnamon Basil Vanilla Pie Spice from the Fall Collection - use it in a Pumpkin Basque Cheesecake. 

#Recipe link in story
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WHISKEY CARAMEL UPSIDE-DOWN CAKE
Makes 1 9-inch cake

A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey 
Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake 

I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt.

This is equally delicious with pears.

Ingredients

For the apples and sauce:
6 tablespoons butter
2 teaspoons finely chopped sage leaves
1 teaspoon maldon salt
¾ cup raw sugar
¼ cup dark brown sugar
¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice
2-3 apples, cored and sliced thin

For the cake:
1 ½ cup all-purpose flour
¼ cup sprouted grain flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground long pepper (optional)
¼ teaspoon ground cardamon or grains of paradise
1 ½ teaspoon finely chopped rosemary needles
2 teaspoons of orange zest
¾ cup softened butter (salted)
¾ cup raw sugar
2 eggs
2/3 cup Greek yogurt, plus 1 cup

Directions

Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.

Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute.

Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward.

Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl.

In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth.

Spoon the batter evenly over the apples and smooth the top.

Bake about 45 minutes, until a knife tip comes out clean.
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Wild arugula…. Grown not in the wild.
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Making a sheet pan version of one of my favorite fall recipes that I developed for a story  a few years ago for @ediblemarinwc 
A Window Into Fall- 
FALL IN LOVE WITH APPLES’ SAVORY SIDE

First photo by @nat.cody 

( link in story)
Using my Cinnamon Basil Vanilla Pie Spice)

Roasted Apple and Squash Soup

The Red Kuri is my favorite squash varietal and is often passed by for the easier to peel Butternut or the sensationally sweet Delicata. The Red Kuri is nutty and sweet and it’s predominant flavor reminiscent of roasted chestnuts. When its roasted with apples and onions and some subtle spices, a rich, complex earthy flavor is born and once blended a decadent velvety texture emerges and tantalizes the tongue with a soft and warm airy quality. This soup is remarkably easy to make and clean up abd best of all the leftovers get turned into Velvety Apple & Squash Mac & Cheese.

1 2-pound Red Kuri squash
1 yellow onion, chopped large
1 shallot, peeled and quartered
3 tart apples, peeled and chopped
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)

Directions

Preheat oven to 400°F. Cut the squash in half using a larger and thicker bladed chef’s knife or a large cleaver by carefully pushing down on both ends of the blade slowly. Once the squash is cut in half, scoop out the seeds and set aside if you are making the spiced seed garnish. Place the cut side down on each half and cut it into 12 wedges, then carve off the peel of each wedge. Cut the peeled squash into roughly 2-inch pieces. Place the squash, onions, shallot and apples in a large glass baking dish (11” x 17” ideal) and toss together with the oil, melted butter, maple syrup, thyme and spices. Make sure everything is well combined and coated in the oil/butter mixture. Place the baking dish in the oven and roast for about 40 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting process.
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While the east coast has its first snow, I’m still plucking basil from the garden here in California.
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Fall 2025 Collection Thanksgiving Sale
10% off with discount code Fall Meander

With the collection purchase you get a choice of one of the fall herbal brines, plus the six collection sliders and the bonus peppercorns!

These are beautiful additions to your Thanksgiving excursions, make amazing gifts and are just generally joy (herb) filled. 

www.Shop.Herbal-Roots.com

All Thanksgiving orders this this week to arrive by early next week in time for planning and inspiration.
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