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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 you know me@you know I don’t often make other peoples recipes, mainly because I cannot follow instructions and do the same thing every time. Jeremy’s caraway Caesar is an exception - especially with such great chicories from Star Route here in Bolinas. 

I could eat this every single day. 

All@my@cookbooks had to get professionally cleaned ($$$$$$$) because of the fucking mold contamination. They are all in storage now since I’m still homeless like I don’t have my own house - so I bought his book again just so I didn’t  stray from the exact recipe
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Like a teenager he is now tagged. Tomorrow I’ll let him out again and I’ll have peace of mind. My assumption is he stays close by. We shall see.
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French Apple Tart
Bolinas Apples, Spelt Crust, Cinnamon Basil Sugar 

#BolinasCookingProject 

This one I had the pleasure of eating. Sapa too.
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Introducing my golden raisin white balsamic honey butter. Which will drench red cabbage and be roasted until charred and then added to fresh cannellini beans strewed in milk and fresh celery. I’m kind of super excited for this one and - if you know me you know I’m obsessed with white balsamic soaked golden raisins. 

Use this idea on everything fall and roasted. 

#BolinasCookingProject @myherbalroots
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Golden Raisin Honey Balsamic Butter Glazed Red Cabbage over Fresh Cannellini Beans Stewed with Celery in Milk.  To say this is one of the best ideas I’ve ever conjured is an understatement. 

@prism84 holy wow it was great. Haven’t even served with with the whole meal yet this was just my treat. 

#BolinasCookingProject
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I’ve been asked a lot about anise hyssop and herb that grows like wildfire almost anywhere in summertime. I find it to be one of the most versatile of summer offerings. I use it in salads and desserts and even as bath fun, which my sweet boy Inca (RIP❤️) demonstrates in one of my archive posts explaining the beautiful details on this minty, anisey, perfumy plant. 

Link in bio to story
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Puntarelle alla Romana

Puntarelle, parsley, capers and a garlicky anchovy olive oil. Bolinas Lagoon Pizza Salt for the win.
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It’s the time of the year to dry marigolds and other flowers (dahlias) so you can make powders to color things in fall.
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It’s that time of year again to start thinking about apples and first on my mind is always my whiskey caramel upside down cake with sage and a special black truffle rye whiskey….
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#BolinasCookingProject
Nissa’s Chinese Chicken Salad
Savoy and red cabbage, baby bok choy, red kale, shredded carrots, red peppers, Japanese cucumbers, scallions, mint, cilantro sesame seeds- grilled five spice Chinese mustard ginger marinated chicken and my hot mustard honey almond sesame brittle with a basic Chinese chicken dressing with fresh orange. 

For an appetizer I served nectarine wedges with olive oil, lime juice, and a special salt made with peanuts, green Birds Eye chilis, and cinnamon basil. 

I made a lovely bergamot rose ice tea and sun steeped it with fresh strawberries and cinnamon basil for two days.
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Are you, like me,  always thinking about how to incorporate more @pointreyescheese #OriginalBlue in your eating repertoire? 

Behold my new herbal magic. 

An unapologetically decadent and stunning steak salt for real steak lovers who know the salt is everything. The luxurious creamy tang of Pt. Reyes Blue (yes it’s actually in the salt!) comingles with Gospel Flats Farm vibrant red beets for one of my most earthy alchemies! 

it’s a little sweet, and super vegetal, loaded with local, foraged, and  what we Bolinas folks call over-the-hill provisions

This aroma, to me, is reminiscent of cheese and earth after rain- VERY PLESANTLY SO. 

It has an obscene amount of beet flecks, that melt on anything hot. 

Pretty tones of wild fennel get captured while brighter herbs keep this from getting too earth dirty. Its sharp, salty, tangy flavor cuts through the rich fat and heavy umami of beef, while the bold, creamy cheese balances flavor, zigzagging through herbaceous, milky pasture vibes while never insulting the steak flavor. 

Potent herbs—hummingbird sage, savory, rosemary, and nepitella—meld with the peppery bite of wild arugula and the floral earthiness of huacatay flowers, keeping it and your steak interesting. 

This is the only steak salt you need, but like my personal being demonstrates, there are no rules to it use. I’m digging it on little gem wedge salads with more blue cheese and particularly on salty splashy cold summer cucumbers.

the collections out now- www.Herbal-Roots.com – sign up for my newsletter I am working on and hit the link to shop salts!
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Today’s favorite 🌸🍅🍑

Summer Flowers & Herbs
Peachy Tomato Salt

A lush summer nectar of ripe peach and heirloom tomato, captured in a flaky salt, layered with an abundance of fresh local Bolinas  herbs and summer flowers. Bright citrus, wild fennel, and delicate peppery spice weave through the sweetness, with subtle savory depth underneath. Floral, juicy, aromatic, and vibrant — a little wild, a little extravagant, and completely summer. Luscious. 

www.Herbal-Roots.com
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The steak salt of the season. 
Pt Reyes Blue Cheese Beet Steak Salt

Available now at www.Shop.Herbal-Roots.com

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Halibut á la nage- technically swimming in fresh tomato nectar. 

Take fresh heirloom tomatoes grate them into a nectar and stew/poach fresh halibut in it with ample Fisherman’s Catch Herbal Surf Salt

Add zucchini if you want. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
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Fresh tomato sauce for wood fired pizza?

So simple. Take canned high quality San marizano tomatoes - pomodoro san marzano (I’ve been there is smells amazing there)

Crush them with a food mill, push through a strainer or use your hands!

Add tiny fresh garlic bits and fresh herbs cut teenie. Add my Balinese Lagoon WoodFire Pizza Salt - it snarls like Sicily. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
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Romano Beans with Basil Garlic Chili Crisp. 

Steam beans, season with Coastal California Wild Herbal Green Salt 

Mortar and pestle some garlic and basil add chili crisp - drizzle on the beans! Toss a few more basil leaves for fun. Add cherry tomatoes too. 

Available now at www.Shop.Herbal-Roots.com

Coastal Air & Wild Edges- The Bolinas Seascape Collection
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