Earth Song

30/06/2025

BEE BALM IS A FRAGRANT NATIVE HERB with bright tubular flowers full of citrusy floral nectar. It is a boon for bees and hummingbirds and a sweet, soothing balm for families with frayed nerves. Fortunately, it is also perfect for inclusion in herbal teas, salads, and cocktails. The generic name of this tenacious sun-loving perennial honors Spanish physician and botanist Nicolás Monardes, whose Joyfull Newes Out of the Newe Founde Worlde (1577).
After nearly two hundred years of the same settlers overlooking indigenous plants and importing familiar plants from Europe, we had our first native plants movement, at the outset of the American Revolution. Colonists, intent on cutting ties with Great Britain, banned imported black teas and designated bee balm as one of the premier Liberty Teas (substitutes for black tea); it was a highly effective embargo that ultimately helped to win the war with balms instead of bombs. By the Victorian era, bee balm had become our homegrown alternative to the Mediterranean citrus bergamot, the chief flavor note in Earl Grey tea.
In the garden, bee balm is a perennial favorite and airy spark of color. As with so many plants, its common name suggests its use: today, we recognize bee balm as a key plant for reviving declining populations of bees and other pollinators. We also know this resinous plant as a balm, a fragrant ointment used to heal or soothe the skin and beleaguered spirits. When I don’t have access to the fresh plant, I sprinkle the essential oil around my house or put a drop on my pulse points when I need a lift.
All aerial parts of the plant can be used fresh. The tender leaves can be chopped finely and added to salads and summer vegetable dishes or made into teas and balms. However, the flowers (particularly the red ones) are my favorite edible part of the plant; they are full of an Earl Grey–like floral nectar and offer a fun kid candy from the garden. They are beautiful frozen into ice cubes for summer drinks or turned into a simple syrup for refreshing cocktails and confections.
Monarda didyma is the red-flowering South American type documented by Monardes; its mauve-flowering cousin, M. fistulosa, is a North American native. Both species are quick to spread via underground runners, so I will often fill teapots with the thinnings I pull up from the ground to keep it contained.....Above all, I have seen monarda work as a magic balm when engaging children in gardens. There is great reward in teaching kids to sit still with a flower in hand, long enough to be visited by a hummingbird. There is an equal joy to make time to do the same for ourselves.
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24/06/2025

12/02/2025

Did you know that the word "cake" means placenta? And that when making a birthday cake we actually do a ritual or ceremony to commemorate our birth, giving honor to the placenta, that sacred place that hosted us, where our ancestral memories are kept... stem cells .. Family tree 💗

That's why you should never miss a delicious cake on birthdays!

This Vegan tres Leches Cake is the best 🎂

Cake Recipe:
• 1 ¼ cups vegan milk of choice, unsweetened
• 2 teaspoons Apple cider vinegar
• 1 ¾ cups All-purpose flour
• 2 teaspoons Baking powder
• ½ teaspoon Baking soda
• ½ cup Sugar of choice
• ¼ cup Vegetable oil
• 2 teaspoons Vanilla extract
• 6 tablespoons Aquafaba

Milk Syrup:
• 1 ½ cups Oatmilk, unsweetened
• 1 ½ cups Coconut condensed milk (11.2 oz)
• 1 ½ cups Coconut evaporated milk (11.2 oz)

Whipped Topping:
• 2 cans Coconut Whipped Topping
• 1 pint Strawberries, hulled and sliced

• Preheat oven to 350F and line an 8 x 13 ” baking pan with parchment paper, and spray lightly with oil.

• In a small bowl, combine the soy milk and apple cider vinegar. Mix to combine.

• In a medium bowl, combine the all-purpose flour, sugar, baking powder, and baking soda. Mix well.

• Add the milk-vinegar mixture to the bowl with the flour mixture, add the oil, and vanilla, and whisk to combine. Set aside.

• In a large bowl, pour in the aquafaba and using a stand mixer with the whiks attachementor a hand-held mixer whip at medium-high speed until soft peaks form, about 4 minutes.

• Pour the whipped aquafaba into the bowl with the cake batter, and fold it in with a spatula until it has completely incorporated into the cake batter.

• Pour the batter into the baking dish and bake in the middle rack of the oven, for 25-30 minutes or until an inserted toothpick comes out clean.

• Remove from oven. Let cake cool for 10 min, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack.

To make the milk syrup
• In a bowl, combine the oatmilk, condensed milk, and evaporated milk. Whisk and set aside.

Assembly
• Using a serrated knife, gently cut off the top of your cake. Place your cake inside of the baking dish and poke the surface of the cake with a fork. Be sure to press the fork all the way down through the cake.

• Start pouring the milk over the cake starting from the center. Contine pouring until the cake is soaked all over. There might be some liquid that hasn’t been absorbed on the sides of the cake, but that’s ok. Place in your fridge and let the cake soak overnight.

• When you’re ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don’t add the whipped topping to the cake unless you’re ready to serve it.)

28/01/2025

We’re currently working on a timeline to move away from Meta and transition to BlueSky. Please bear with us as we navigate this new platform. For those looking to disconnect from social media entirely, we’re exploring ways to use email for sharing event updates.

24/12/2024

This is the best holiday pie to share with friends and family during colder months.

Vegan Holidays - Gluten-Free Cacao Tart

Ingredients
• 1 c. shredded sweetened coconut
• 1 c. salted gluten-free pretzels, crushed into small pieces
• 1/2 c. rice flour
• 1/2 c. coconut oil, melted
• 3 Tbsp. brown sugar
• 2 Tbsp. unsweetened ground Cacao beans
• 1 c. coconut milk
• 6 oz. vegan dark chocolate, finely chopped
• Pomegranate seeds, for garnish (optional)

Directions
• Step 1
Preheat oven to 375°F. Grease 9" tart pan with removable bottom.
• Step 2
In large bowl, combine shredded coconut, pretzels, rice flour, coconut oil, sugar, and cacao. Transfer to prepared tart pan. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 10 minutes. Cool completely on wire rack.
• Step 3
In small saucepan, heat coconut milk on medium until just bubbling at edges, whisking occasionally. Place chocolate and pinch salt in medium heatproof bowl. Pour hot coconut milk over chocolate. Let stand 5 minutes. Gently whisk until smooth. Pour into tart shell. Refrigerate, uncovered, 2 hours or until set.
To serve, top with pomegranate seeds, if desired. Can be made up to 2 days ahead. Once set, cover with plastic and keep refrigerated.

13/11/2024

Quick-Pickled Red Onion & Rose Hips:

Quick-pickled onions are one of the easiest and most delicious condiments ever, and adding in rose hips makes this recipe even more delicious & much higher in vitamin C.

Red onions contain high levels of the beneficial compound quercitin, which is protective for respiratory and lung function, and really helps with allergies.

Our bodies don’t produce quercitin or vitamin C on their own, so we need to replenish our sources constantly, especially to boost our immune system—Rose hips are much higher in vitamin C than a citrus fruit, and they add a delicious flavor to the onions.

These are not canned, as we eat about a pint jar a week, utilizing different flavors depending on the season or what we’re cooking.

For a pint jar, use about 1 large red onion sliced in rounds, 1/2 cup Apple Cider Vinegar & 1/2 Cup Water, 1-2 Tablespoons de-seeded Rose Hips (can be dry), 2 cloves smashed garlic, 1 tsp honey, & a 1/2 tsp salt.

Heat the water, and add the onion when it’s simmering. Cook for about 30 seconds on low, turn off the heat. Stir in the vinegar, salt & honey until dissolved. Layer the garlic & rose hips in a pint jar. Pour the onions and hot liquid over the top. Label & cap, and place in the refrigerator. Use within 2-4 weeks. Enjoy!

11/10/2024

1. Go to the woods. Bring a cone home.🌲🌲🌲
2. Put the cone in a pot with some soil - so that most of it stands out.
3. Every day water it with a small amount of water- 1/4 cup, as excess water makes the cones rot.
4. After some time, (give it a few months in a nice sunny window sill - a tiny tree will skowly appear.
5. Congratulations - you just started oxygen production and you have a piece of forest in your own home.🍁🍂🍃.
Thank You for doing something for nature!
In a few years you will have a beautiful little holiday tree and your home will always smell fresh.

26/09/2024

Fall brings an abundance of carrots.
The carrot (Daucus carota) is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious.

Carrots are a particularly good source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants. Plus, they’re low in calories.

They also have several health benefits. They have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.
Carrots are found in many colors, including yellow, white, orange, red, and purple. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
Carrots are a great snack — crunchy, full of nutrients, low in calories, and sweet.

I look forward to making this every fall. It is so healthy, colorful and fun. 🍁🍂🥕🥕🍁

Carrot 🥕Pudding

Ingredients:
1 1/2 cup almond milk1 cup whole milk or canned coconut milk
5 large carrots (about 7-10 inches long) grated
1 tablespoon organic grass-fed butter, ghee, or coconut oil
2 tablespoons raw, local honey
1/2 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/16 teaspoon ground cinnamon
1/16 teaspoon ground cloves
Dash salt
1/4 cup raisins1 star anise, whole
1/4 cup cashews

Directions:
1.) Wash and shred the carrots. Pour milks into a sauce pan and bring to a light simmer on med/low heat. Add the carrots to the sauce pan, continuing to simmer for 20 minutes. (I do not recommend leaving the room… boiling milk likes to slowly build moment and eventually over boil.) After the milk begins to thicken and take on an orange color from the carrots, add the butter, ghee, or coconut oil to the pot along with the honey. Stir until the butter has melted, and then add the cardamom, ginger, cinnamon, cloves, and salt. Toss in the raisins. Stir to combine, and continue to simmer for 5 more minutes.Add the star anise to the pudding, and simmer for 5 more minutes, or until more of the milk has evaporated and the carrots are very soft.
2.) Toast the cashews in an oven at 350°F until golden.
3.) Remove the pudding from the heat. 4.) Remove and discard the star anise, or use it as a garnish.

Serve the pudding warm. Top with toasted cashews.

16/09/2024

Stuffed potato cakes are not just a wonderful, easy and fast dinner; they are a celebration of flavors, textures, and culinary craftsmanship. Whether served as a side dish or the star of the meal, these potato cakes are bound to leave a lasting impression. So, embark on this culinary journey and savor the symphony of tastes that these stuffed potato cakes bring to your table.

Gut Health:
Plant-based diets are often associated with improved gut health due to the high fiber content from fruits, vegetables, and whole grains. A healthy gut microbiome is linked to better digestion and overall well-being.

Anti-Inflammatory Properties:
Many plant-based foods have anti-inflammatory properties, which can help in reducing inflammation in the body. Chronic inflammation is associated with various health issues, and a vegan diet may contribute to its prevention.

Sports Performance:
Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.

Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.

Economic Impact:
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.

Mindful Eating:
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.

Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.

Culinary Diversity:
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.

Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.

STUFFED POTATO CAKES

INGREDIENTS:

Dough:
• 1 kg (2 pounds) potatoes (see notes)
• 80 g (½ cup) white rice flour (see notes)
• 40 g (⅓ cup) cornstarch or tapioca flour (1/3 cup)
• salt, pepper, nutmeg (to taste)

Filling:
• 250 g (3 cups) any mushrooms you choose, sliced
• ½ of a zucchini, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• Salt & pepper to taste
• 1 tsp Italian spice blend
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cumin
• ¼ tsp red pepper flakes

*Note: you can use any veggies that you have, mix it up. I sometimes use canned greenbeans, canned carrots- diced up, and corn. Mix it up and use what you have.

Additional Ingredients:
• oil for frying
• vegan cheese to taste (optional)

INSTRUCTIONS:

Dough:
• You can watch the video in the post for visual instructions.
• Peel potatoes, cut into small pieces, and cook in salted water for about 20 minutes.
• Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
• Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

• Chop the veggies into small pieces, fry the onion in a pan with a little oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.

• Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle, and add about one and a half tablespoons of the filling. You can also add some vegan cheese (I used vegan cheese sauce) in addition. Carefully “seal” the balls with more dough and flatten them slightly to make them look like thick pancakes.

• Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375°F degrees in the oven.
Enjoy!

26/08/2024

These Carrot Cakes are so good, easy to make and great to take to any potluck.
Vegan Carrot cake cream pies

Cookies recipe
2 tablespoons vegan butter, softened
1 tablespoon plant-based milk
2-3 tablespoons shredded carrot (optional)
1 tablespoon aquafaba (the liquid from a can of chickpeas)
3 tablespoons brown sugar or coconut sugar
3 tablespoons unsweetened coconut flakes
2.5 tablespoons almond flour
1 tablespoon coconut flour
Chopped walnuts
Cinnamon
Pinch of sea salt

For the cream cheese frosting filling:
4 ounces vegan cream cheese, softened
6 tablespoons vegan butter, softened
1/2 teaspoon vanilla extract
1 cup powdered stevia

Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.

In a small bowl, mix together vegan butter, plant-based milk, shredded carrot, aquafaba, and brown sugar or coconut sugar.

Stir in coconut flakes, almond flour, coconut flour, walnuts, cinnamon, and salt. Let the mixture sit for a minute to thicken.

Spoon the mixture with a greased round scoop onto the prepared baking sheet and flatten with the back of a spoon. The cookies will not spread much, so shape them as you like.

Bake for 8 to 10 minutes, or until set and golden. Cool on the baking sheet.

In another bowl, beat together vegan cream cheese, vegan butter, vanilla extract, and powdered erythritol or other sweetener of choice with an electric mixer until smooth and fluffy.

Transfer the frosting to a piping bag or a ziplock bag with a corner snipped off.

Pipe about 2 tablespoons of frosting on the bottom of one cookie and place another cookie on top. Gently press down to spread the frosting to the edges.

Repeat with the remaining cookies and frosting. Enjoy!

18/08/2024

These ribbon skirt kits are so fun and beautiful!
Get one today and support an Indigenous Family Business 💓

This Womens Skirts item by SagePrairieCreations has 59 favorites from Etsy shoppers. Ships from La Joya, NM. Listed on Jun 8, 2024

02/08/2024

Breakfast for the heart: Sweet Potato Pancakes and Turmeric Latte

Turmeric Latte + Sweet Potato Pancakes

To honor our hearts and to give them the nutrition they need to do their jobs better, I’ve got two recipes perfect to get the mornings off on a right start.

One of my favorite indulgences is a steaming hot latte, but all that dairy and caffeine start to take their toll on my body. Fortunately, I’ve found that a turmeric latte is a perfect replacement. If you’re unfamiliar with turmeric, it’s the bright yellow spice that gives a lot of Indian curries their distinctive flavor and color. I promise the latte isn’t like drinking a warm mug of curry. The taste is deep and earthy, with a bright spiciness added by a pinch of ginger. Add a touch of honey to bring out what makes these spices so special.

Turmeric and ginger are a dynamic duo for heart health, as studies show they may play a role in relieving inflammation and oxidative stress. This is thanks to the polyphenol curcumin found in turmeric and the oils in ginger called gingerol. The recipe calls for almond milk, but any milk can work in this recipe - I’ve been using macadamia nut milk lately for its creamier texture. Just don’t forget about the ground pepper, although you can absorb turmeric without it, evidence shows it will help improve the bioavailability of the beneficial aspects of turmeric.

The main attraction here, though, are the sweet potato pancakes. Sweet potatoes have a natural, delicate sweetness and are packed with nutrients. I recommend using your favorite fruits as toppings. Since the pancakes are naturally sweet, they really don’t need any syrup. They’re just a little bit more labor-intensive than your standard pancakes, so I like to make a big batch at night and then freeze them for later. Having a stockpile of delicious sweet potato pancakes pre-made in the freezer is an absolute lifesaver on those mornings when you really have to get up and go.

Sweet potatoes are chock full of beta carotene, which your body converts into vitamin A, another antioxidant you can find in turmeric. But they’re also a great source of potassium, which helps your heart control your blood pressure and may even lower your risk of heart disease.

The sweet potato pancakes and the turmeric latte are the basis of a wonderful cold-weather meal that’s both delicious and nutritious. I’ve taken to accompanying them with some fruit — berries are always a great pick, but melon also works. Surprise your loves with this complete breakfast; their heart will skip a beat when they see it. The summertime always provides a challenge to keep the sweets and fats in moderation, but with these two healthfully decadent recipes, you can have your pancakes and eat them, too.

Turmeric Latte

Ingredients:
2 cups unsweetened almond milk
2 tablespoons grated fresh turmeric
3 teaspoons of honey
A pinch of freshly grated ginger
1 pinch of ground pepper
1 pinch of ground cinnamon to decorate

Preparation:
Add the vegan milk of choice, turmeric, honey, ginger, and pepper to a blender.
Liquefy until a creamy consistency is obtained.
Pour the mixture into a saucepan and heat over low-medium heat until it is steaming but not boiling.
Serve it in a cup. Garnish with a pinch of cinnamon
All set to enjoy!
It makes 4 servings.
Total preparation time: 10min.

Sweet Potato Pancakes

Ingredients:
1 ½ cups of sweet potato cut into cubes
(You can use canned sweet potatoes or canned pumpkin as an alternative)
1 ½ cups of whole wheat flour or almond flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
¼ teaspoon of cinnamon powder
1 tsp finely ground flax seeds
1 1/4 cups of almond or coconut milk, unsweetened
2 tablespoons of olive oil

Preparation:
Put the sweet potato in a saucepan and cover it with water. Let it boil for 30-35 minutes or until the sweet potato is soft. Get rid of the water and smash the sweet potato.

Pour the flour, baking powder, spices, and sweet potato into a bowl, and stir.

Add the flax seeds, the vegan milk, and the olive oil. Blend all the ingredients until you get a smooth paste (a hand mixer is recommended for this step).

In a pan, pour ¼ of the mixture and cook until the bubbles begin to pop. Flip the pancake and cook the other side until it is golden brown.