Ladies Night

Misty gently cupped her hands around the dragon fly in my car, who traveled with us from Ojai to Topanga.

“Look we have a friend.” She said.

“The dragonfly wanted a ride to Topanga, it’s out to experience a whole new world.” I said.

She let it go, as she gently opened her hands out the window. A Dragon Fly is symbolic of breaking through illusions and bringing visions of power. We talked about our visions on the way to Ojai. Whether or not we would both move to Hawaii, and other fun ideas.

We had traveled to Ojai to see a beautiful, outdoor dance show, and we made reservations for “The Ranch House”.

To make a reservation, you need to answer a few questions. “Are you coming for business or pleasure?” and “What are your company names?” They most certainly liked our company names.

When we arrived, it resembled the “Inn of the Seventh Ray” in Topanga. It has a little bit of that vibe, and upon stepping in, I felt “The Ranch House” was just as sweet, with more focus on local organic, ingredients. They have a rose garden, a piano, and an all around comforting setting. Every flavor in the dinner was delicious, but I’ll tell you about the soup.

I have strong feelings about soup. This is one of the loveliest restaurants I’ve been to. I have mostly felt that the attention to soups in restaurants are lacking. Though, I can appreciate simplicity, especially when using fresh ingredients from farmers I know, it’s funny to me that there isn’t as much attention to soups as there are desserts. I don’t see that as a criticism. More as an overall, universal truth. It has more to do with the demand of customers and what business are catering to. Much like in super markets, where we’re seeing a tiny portion of what the earth has available to us.

I notice that, many nice restaurants have a baker. They dedicate their time to making the breads, pastries, and treats, to look and taste remarkable. Sugary treats, excite people, and it’s an incredible art. I’m more excited about dressing up a soup. It’s the healthiest thing I can imagine eating. It doesn’t seem to excite people as much as a sugary chocolate flourless cake drizzled with fresh berry sauce, but it’s so worthy of our attention. There are billions of ways to make a soup exciting, and I’ve only made about 800 of them.

If every restaurant had a Soup Sorceress, like they had a baker, the world would be really fun and healthy.

This sugar snap pea soup, tasted fresh, and nice. And with a few little magic touches on top, a crunchy pickled, sugar snap pea, with a dash of freshly cracked pink pepper, or other little crunchy bits of veggies with fresh herbs and spices……It would have been a real experience! Much like the salad was a delightful experience, bursting with various flavors.

One of my soups I sold at Erewhon back in the day, with pickled snap peas, red veined sorrel, and calendula flowers.

If there’s anyone that knows how much work it takes to even just create the base of a soup with only fresh ingredients, much less creating a whole beautiful world on top of the base, it’s me! I’m merely stating my wishes and dreams in the new world, and what I aim to bless it with.

The delicious and gorgeous salad! So fresh!

Though I can understand, why more attention is placed on the crunchy salad with fresh dressing, or the plate of salmon with duck egg sauce and farro. I still imagine the days when soups get as much attention as desserts. The Soup Sorceress in the background, with focus, imagination, and magic, creating something that lights up our hearts.

Stay Healthy Love Bugs,

~Kali

French Onion Inspired Soup, Farm Style

We’re at the Lotus Hotel in Oahu, Hawaii. An organic farmer, and myself (the Queen of eating everything organic). Being my first time traveling, I knew I would need to be open to the possibility of having some non organic food.

I call him the garden elf. He laughs at me for eating the green beans I brought on the plane from Erewhon.

“I’m a grower, these beans are too big for this time of season, I know they’re from Mexico.” It’s true, you’ll notice the green beans they sell on the shelf are thin, and dark green. My last minute plane food, didn’t appeal to him. I semi secretly eat my green bean bites at the hotel so my body won’t shake until we find some kind of food that I can bargain with my body to ingest.

We agree the best thing to do is order from the Hotel Restaurant tonight.

“Caramelized Onion Soup with Smoked Paprika and Sherry. “Hm, let’s try that.” I say, pointing at the menu.

We open the soup and take a sip. It was so good! I remember his onions I left in my walk in fridge before we left for our trip. I left them there, purposefully to make an onion soup when I got back, and now I’m really inspired.

Of course this soup does not have sherry in it, though if you have some, try it! This is an onion soup inspired recipe, with chunky veggies, and I love how it turned out!

This is the soup we have in our deliveries this week. I’ll give you the basics on how I made it, so you can try it yourself!

Sautee plenty of onions on low heat with olive oil and fresh thyme. It takes a long time to cook them down until they’re caramelized. Don’t give up. They will get translucent and then start browning. Meanwhile, I did the crazy job of blanching fava beans and peeling the skin of each and every one of them.

Puree onions with water (to desired consistency) and plenty of smoked paprika, as well as salt.

Pour the onion soup into the pot and add the veggies, simmer until cooked. I used fennel, cauliflower, and brussel sprouts. I added fava beans and chives on top of the soup. Delicious! If you have time, you can marinate the fava beans in lemon, herbs, and olive oil.

Add some fresh herbs to the pot, I had fresh parsley and dill. As well as magnolia flowers!

Be Inspired!

Love,

Kali Star

Hawaii Adventure

We land right where we’re supposed to whether it’s a lesson learned, a moment of disappointment that leads to something better, or a dreamy insight that leads to grounded reasoning. And somehow we land somewhere. When nothing is set in stone and everything is possible, who knows what will come of it.

Introducing the Garden Elf

Everyone gets a cool character name here. I’ll call this new character, the Garden Elf. Being my favorite farmer, I would have been inclined to call him an Earth Angel, which he is, but that character has been written here many times. The Garden Elf, built me a garden before we left to Hawaii. And I would call him the garden gnome, because I remember a cartoon I loved with David the gnome, but the gnome is an old little guy with a long beard.

Vacation Time

We were in Oahu, laying back and dreaming about cute little farms, when we made a last minute decision to jump on a plane to Hilo. “Let’s go visit the farm you told me about.” I was determined it was a good idea on the last two days of our trip. A new friend that the garden elf met prior to our trip, showed interest in his assistance on his
Hawaii farm.

While some islands let you jump over without another COVID test, Hilo required another test without giving us any warning prior to us leaving Honolulu.

“I’m a renegade Man.” I remember him saying after I ran around the airport looking for a snack; showing up for departure just in time. I was amused as to where that remark would lead us.

I was lucky to find something I could eat. It was organic baby food pouches at Starbucks. A place I haven’t walked into in years.

Shocking News

“I’m sorry I have to quarantine you.” A young Woman said to us when we arrived to Hilo. Our LA COVID tests were past the 72 hours.

We were a bit shocked. I wondered if that meant we would have to stay 10 days in a Hotel. (Nightmare stories I heard about before I left.)

The Woman giving us our detention status, did so with a dolphin like heir to her and a cute smile, as she broke the news to us. She felt terrible for us. We were stuck. We asked if we could get a rapid test, but strangely, this island didn’t allow for that.

The garden elf took the reins and called the farm. We were allowed to stay in Hilo until our LA flight in two days, as long as we stayed with a friend (no hotels) and didn’t rent a car.

“I feel deflated.” He said as he pondered the idea of going back to Cali, while I struggled with what to say to the Taxi on the phone. “I don’t know what to say to the Taxi!” I cried.

We both had our weak moments in this predicament; being stranded on a little Island in quarantine. What else were two creative Scorpios to do, but find a way to pull each other out of our inner quarrels. We found a way. I’ll never forget the look in his eyes, that forced me to pull myself together and finally call the Taxi. A simple task, I know!

“I like moments like these, because that’s when the magic happens.” I said to him.

Magic Time

We did not run back to California! Finally, we met with Lloyd, at the Hilo Bay Cafe. Lloyd, the manager at the farm, was our Angel for the rest of the trip. He took us to the volcano, the waterfall, a tunnel, the black sand beach, and let us stay in his home (we called it the plantation home). I saw all the things in one day I’ve been dreaming of for a lifetime.

We also visited the farm, and were put to work. I think both of us were relieved by this. There’s something about contribution that makes us happy, even if we were on a vacation.

On our last day we ended up at a School who are training Agri-preneuers. The Garden Elf volunteered with the rest of the Parents, while I took photos. They pointed out that I wasn’t dressed for the occasion of shoveling dirt, but they loved my outfit. I have to say, being at a School volunteer day is one of my favorite things in life. I miss the days my Son was in Elementary School.

The night before going to school, we had sat with the co-owner of the farm for a meeting. I threw on an old green sweater full of holes, after we left the black sand beach. As we sat there, I began to realize I was in a business meeting with a developer, wearing a sweater with holes all over it. I looked at the Garden Elf’s shirt that had only two little holes in it. It was slightly chilly, when I removed the sweater to reveal my little tank top underneath, hoping I looked more cleaned up for the meeting. Of course, I settled in, realizing this was farm life, not a Hollywood Gala. In which case my Joie sweater with holes would still be happily accepted.

Sun Blasting my eyes….

Soup Time

On our last night at the Plantation home, my Elf consulted with the Guys about organic farming while I made soup. I day dreamed about the potential of his expertise on organic farming being spread all over the world, while I smashed up eggplant in the pot. “Where’s the music?” He said as he popped in to skillfully slice eggplant for the stove.

I made do without a vita mix, as it should be. I’ve become too spoiled with technology anyway. I love the idea of the simple farm life. I was just concerned that I didn’t have enough flavors and kitchen tools to make these guys happy with the soup! Here we were in the plantation home, a simple soup from the garden, with just enough natural, fresh flavors to nourish our souls.

We all tried to find our bowl of soup, but everything got mixed up at the table. “Is that my soup…. No that’s your soup…. I ate your soup…. Hey, you didn’t try your soup….Kali did you eat your own soup?” In the end, they were all pretty happy with the soup. Even Bing, who’s stomach was full from a Bento Box. I fell asleep hungry, as I do sometimes if I’m the one cooking. I often don’t feel an appetite when I cook. I know some of you out there relate to this!

We might not have ever seen the eggplant on the farm, if m Elf hadn’t turned a corner to see a big crop of it hidden away. That’s the magic of finding ingredients, you just don’t know what will happen at each turn. (Hidden life message…)

“You know the basket you used on the farm was actually a lamp shade.” Lloyd said.

Eggplant, Cherry Tomatoes, 3 little spring onions were all that were left on the farm, Cilantro, Coriander Seeds, Thai Basil, and some added organic mushrooms from the store, sautéed green beans and sliced radish on top. I never took a photo of the soup! You can imagine it!

California Dreamin’

We landed back where we started when we said goodbye to our Angel tour guide, at the Hilo Bay Cafe. We devoured incredible, fresh Hawaii fish just before we got on the plane back to California. An experience I won’t forget and will always seek. The fish in Hawaii is worth the trip. (Some of you know I only sell vegan soups, but I’m pescatarian.)

I rested on my Elf’s shoulder when he put ear pods in my ears, as we sailed back to our Cali world. It was a cover of California Dreamin’. At that point a part of me was happy to land back here.

Aloha! Let rainbows flow in your eyes and seeds grow in your hearts.

~ Kali Star

“Women are Sacred”

It’s about 6pm. The sun is coming down. I drive up the canyon and see the trees to my right. The thin branches that wind and curl. There’s something about the vibration of it. The way the sun hits the light on the branches. I imagine them to be purple, as if there’s purple lights of sun rays hitting the tops of the trees. I wind around a few more curves and to my left, I see bushes of magical stars all over the hill; with very sharp points. In a moment, I’ll realize they’re bushes of sage leaves.

And I can breathe. I’ve hit the part of the canyon, coming from the valley that we all recognize as the magic spot. The moment where we take in more air.

When you look at the world like a painting, everything is just as beautiful as it is; intertwined with more imagination.

Our perceptions make magic happen.

The day before……

“Do you want a smoothie?” I asked my Son, before I picked him up for our driving practice. There were people sitting in the courtyard. They looked happy. I thought the day would never come. While I walked in the door of Sunlife, I received the text that my order was ready. To then see two cups on the counter with my name on them.

I stopped. I melted. I breathed. I felt honored. I thanked them in a way I have never thanked a store before. My perception shifted. I didn’t have to do anything to feel this. I didn’t have to say anything. Someone cared to share it. It just is.

I feel recognized and at ease. Of course this happened on my cycle during a mercury retrograde where I lost my cool, literally and figuratively. Sometimes we just need a little love and to be seen.

Why I love to offer soups in small batches, is that I can infuse them with Earthly sacred energy. We feed our cells with healthy food, and we can also feed our cells with healthy feelings.

Have you taken a moment to hold a plant in your hand, or touch the soil in the ground, recently? To feel the Earths Sacred energy, even just for a moment……

Love,

Kali Star

Soup Sorceress at the Avalon, Hollywood

The day I had been preparing for was finally here. Here’s the story of a cauliflower and pear soup (recipe below), and the journey of preparing for an event supporting The House of Ruth, featuring the trailer for the pilot, Badland Wives.

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Pidge, the genius Writer and Producer of Badland Wives.

My New Organic Cotton, Clothing Line

It wasn’t just soup I was preparing for the event. I had planned for several months to get my line of clothing ready in time for this day, so that some of my magical Sisters serving soup, could model my clothes.

Long story short, I wanted the fabric I had printed to be ready in time for this event, with 2 weeks for sewing, but it didn’t happen. I gave up hope that it would be ready for the event, until I got an email the night before.

“It’s ready!”

I had a moment of upset and quarrel inside of me, wondering how I would get the fabric in Carson when I had to be at the Avalon in the morning. My mind was in a spin, just like it was when I was dealing with the details of ordering the fabric.

Finally, I called one of my Fairies and desperately asked her to pick up the fabric.         And she did! I couldn’t believe the miracle!

All I needed to do was load my car with a bunch of heavy equipment, while my wrist was sore and in pain from the surgery, and bring my sewing machine, so I could make the clothes on the spot! I had to do it! I was determined to have the clothes ready on this day.

I arrived to happily find out that the Sorceress team had the balcony all to ourselves!

 

There I was at the Avalon, a big Hollywood event space, and I was experiencing the balcony the way I am at home. Sewing and cooking at the same time. It was like a funny dream.

 

I made Lana Fairy a skirt. Then, I accidentally had a thought that I should make her a shirt as well.

I let go of that thought. Soon after, I let her carry a bucket of blue butterfly pea pod tea and it spilled on her white tank top.

“My shirt has blue on it now.” She said.

“Oh, no I’m so sorry, this is my fault, because I wanted to make you a shirt.” As I grabbed my scissors to whip up a tank top.

My New Sorceress Crown

I have a collection of Sorceress hats. A couple weeks before the event, a Man (a fan) sent me 6 new hats! I had plenty for the girls to choose from, to wear that night.

Myself and a few girls got to wear a hat from Busto & Sun.

Part of my Sorceress story began a few years ago with one black hat, then came the famous red hat. The red hat was cut up in front of my face into little pieces. It just so happened that I wore the red hat in my video to be premiered at the Avalon, so Pidge (the event Producer), wanted me to wear it that night. Naturally, we wanted a really amazing, upgraded red hat, so I got in touch with my favorite hat maker, Enrico of  Busto and Sun.

Enrico specially made a red hat for me in Topanga. It was a truly uplifting moment after all I had been through, and my story about the red hat. It was a moment where if I had seen the future, when my red hat was being cut up in front of me, I would have felt as satisfied as I did when I put this hat on my head for the first time. It has an amethyst hanging from it. My favorite stone.

 

 

Sorceress Team

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Cutest Sorceress team ever. Lana Fairy is in the blue skirt and shirt I made.

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The Earth Angel meticulously set up the table like a Capricorn. And the beautiful glowing group of Women in hats were out and about the room serving magic tea.

It was butterfly pea pod tea, an organic tea that changes color when you add lemon juice to it.

When it came time to serve the soup, we all gathered to send the soup blessings and all who slurped it. The girls made good jokes during the blessing ceremony.

 

 

 

The Video

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Dandelion Greens Video with the Old Red Hat.

My video was a joke about dandelion greens. I always felt they were too bitter, but give me any vegetable and I’ll figure out a way to love it. Which is why dandelion greens were an integral component to the soup for this event.

The Adventurous Story of the Soup, and a Recipe

I let things happen the way they do and I take the inspiration from synchronicity. Even if the circumstance seems to be in cosmic madness, I still find messages from the Universe and let myself enjoy the ride of watching how the story unfolds, and what ingredients are symbolic to the journey of the next soup. That’s the fun of soup sorcery.

One day I looked at a pear in the kitchen while I was experimenting with flavors for cauliflower soup, and decided to give it a try. Usually I would do cauliflower and apple with turmeric or curry powder. A voice said to me, “try the pear instead, this time”, so I did. It was in season.

It wasn’t a mistake because this is how I started

calling myself by a different last name. I had been

looking for one for over a year.

IMG_3618The next thing I knew, I met a Woman at Erewhon, who wore a heart on her shirt. I was having so much fun with her, I told her I didn’t want to her leave, and she said, “yes you do.” And scurried off. As soon as she left, a Pegasus took her place holding the famous, crispy buffalo Cauliflower.

Soon after, I ended up with pears and more pears, a gift from him. I had pears after my surgery, pears with a few meals, pear tastings, pears everywhere! He told me a pear story that made me cry. Out of nowhere my Grandmother told me a story of how pears helped my Step Grandfathers asthma.

Pegasus and I flew into Erewhon one night, and saw some red pears. There was a name of the pear on the sticker, star krimsky. “How do people come up with these names for produce?”, we asked each other. He looked at the sticker and lit up with big bright eyes!

“Star krimsky, this should be your new name!!!” Pegasus said as he lit up with glee. 

I thought he was being silly and childish, until I realized he was channeling something and he was right. “Star could be my last name, it’s exactly what I wanted it to be.” I designed star fabric, stars on my logo, and I have a car with stars on it.  We agreed that adding the word krimsky would be too long. Thank Goddess for that.

Somewhere around this time I realized that I wanted to add truffle oil on top of the soup, and kuzu limes. The next thing I knew, we were eating some pears in Topanga, and the Pegasus saw some truffle salt! We gave it a try.

A few days later we had a caviar lime and truffle oil pear tasting with 3 types of pears. Guess what the winner was!?

The red pear!

I went to the office of the Papa of Erewhon and asked him if I could buy lots of red pears.

“Which one? The barlett red pear or the star krimsky red pear?” He said.

“Which one do you think tastes better?” I said.

“The star krimsky, is the best tasting pear of all!” He said.

Of course it was! It turns out it’s rare to get it too, and I love rare finds. There aren’t even any on the shelf right now. I had it just in time.

I walked out of the office, and there was the Pegasus right in front of me.

“I knew I would see you when I walked out of the office.” I said. I thought he would be several steps closer, but regardless he was just about in the spot I had thought he would be.

It’s true, I felt it as I walked towards the office, wondering if I would be right.

This was a nice transition because after I was divorced, I felt so uncomfortable saying an old last name. Some people thought I should call my self Kali Flower, but it sounded too hippie to me. I love to follow the stars towards the direction of my dreams.

So you see? Life happens. Even when there are moments of disappointments, down time, maybe even some boring moments, imperfect moments, or times of waiting, times of intense worry that I wouldn’t get the fabric in time, tears, pain in my wrist, people being deceitful, dark and light moments, moments I didn’t know what to say, moments I had been misunderstood, too silent, times I had to work harder at calming my nervous system, and so on. I’m compacting the story into the way it is intended to be, honored in its highest light. In the end, some of the fairies had skirts to wear, the soup was a bright and flavorful sip of flavors, the tea was magical, I found my name (at least for now), I have the greatest red hat ever made with a little gold star on the center of my crown, and the Sorceress team was as beautiful as can be. Everyone was in the right place at the right time. After all that, I achieved the soup I wanted.

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Sorceress girls with my long time friend DJ Fahmina.

May all being be blessed. May all beings feel happy. May all beings be safe and cared for.

Kaliflower & Pear Soup

Ingredients:

1 Cauliflower, chopped

1 Pear (preferably star krimsky), sliced up

Half a small Onion, sliced

Broth or Water (I used dandelion in the broth)

Turmeric

Lemongrass powder

Salt and Pepper to taste

Truffle Oil

Kuzu Lime

Calendula Flowers

Shaved Fennel

Dried Fig

Sumac Powder

And of course chopped dandelion greens! Chop them little, like you’re chopping parsley.

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Baking Soup at the Commercial Kitchen

Details: Pour a thin layer of water on a baking sheet. Bake the Cauliflower, Pear, and onion in the oven at 350 degrees until it’s cooked through. Safely add more water if needed, throughout the cooking. Let it cool down and then blend the ingredients with some broth or water. Use as much as you want to your desired consistency, and add as much turmeric, lemongrass powder, salt, and pepper, to taste. Don’t use too much turmeric, it’ll be bitter.

You can warm the soup up or have it chilled. I just like to blend the ingredients while they’re cooled down so that I don’t pour hot soup into a plastic vitamix, essentially poisoning it a little. If you have a stainless steel or glass blender you don’t have to worry about that.

Drizzle truffle oil on top of the soup.

Squeeze some kuzu lime on top. (if there aren’t any available, use a lime)

Sprinkle edible flowers.

Top with thinly shaved fennel and a piece of dried fig.

Sprinkle with those healthy nutritious, incredible dandelion greens.

Sprinkle with sumac powder.

How to Harvest Roses and Make Rose Soup

In this post you’ll learn the benefit of the herbs I was guided to put together for my rose soup, and a story about the sacred journey of how this healing soup emerged. I hope it will inspire your own journey of gathering ingredients for a rose soup this Spring. It was a powerful experience. Below I share a link to a video where I explain a little more about that. As someone who is energetically sensitive and has struggled with how to manage it, this rose soup journey has been one of many steps forward. 

Rose and Nettles soup for Mothers Day. Grounding and revitalizing feminine strength. 

“Do you want to harvest roses with us?” Marysia our green witch guide said, as I was on my way out . Little did I know that when I innocently agreed, I was about to enter my next cosmic journey. I’m still writing about my last “midnight awakening journey.” I’ll share about it soon.

I was almost ready to leave the farm for the day, but I loved the idea of gathering a few roses. I didn’t even realize I was coming to the farm until the night before, when I was perplexed with a decision. I’ll backtrack into that a moment, it’s a good little part of the story and saved my life.

The Decision

The decision I made was about my wheel on my Subaru. It was cracked, and I didn’t know. Multiple little events in divine timing led me to my mechanic for an oil change, who noticed it and told me. “If you’re not gonna get the wheel today you need to at least rotate the wheels so that that wheel is in the back of the car. In case it breaks, it’ll be safer in the back than in the front.” That led me to Hanks Tires to rotate them.

At Hanks, a man named Sean said, “I’m not letting you leave here with that tire on. We’re not rotating them. We’re putting the spare on. You have to get a new wheel.”

They gave me no choice.

“If I rotate those tires and then let you go, I’ll go home feeling horrible thinking, I let that girl leave like that.” He went on to express just how dangerous a cracked tire is.

“You must’ve hit a pothole.”

“Ya I must’ve”, as I stood there silently, picturing the memory in my head of bumping up the side of the curve at Erewhon Market a couple months ago, thinking,“oh I must’ve did some damage” and then I moved on. These guys saved my life.

He sent me to get a wheel at the wheel store. It was 20 minutes before closing. I was faced with the decision to keep the spare on for the next 5 days and wait for a Subaru wheel to be shipped, or get the other brand that costs a little less, is the same size, and doesn’t match the rest of the  wheels on the car. While trying to make the decision, Alison from Plumcot farm called to invite me to the farm the next morning. My defining decision to drive around with a non matching wheel came down to that. I can’t drive to Malibu on a spare tire, and I don’t want to stop the flow of what’s happening here, so I got the non matching wheel. Feeling a little strange, I took off.

Had I not done that, I wouldn’t have ended up high on roses and making this magic healing soup, that’s in alignment with what I need right now. I remember around the time that I started to make decisions like that, and how that changed my life. If I had cared more about the social advantage of having matching wheels, I wouldn’t have ended up sniffing roses for an hour and healing a part of myself that has been asking to be healed. The cosmos came in at the right timing when Alison called, which helped me make my decision. 

Marysia connecting to roses.

Back to the rose story.

We walked to the roses, sat down, and Marysia began to explain that before we harvest, we would connect to the roses.       .

With her gentle guidance and our willingness to dive in, the roses pulled our faces into them, we were lost in the rose spirit for many minutes. The scent was so strong. Each of us connecting to a different bush, a different color. The scent pulled me in so deeply, my whole body fell into it’s vortex. I breathed deeply. I felt connected to it and I kept feeling. We all stopped at the same time and shared what was on our mind. 

She gave us some leaves of a plant, so that we could give back a gift to the roses after we harvested. We spent an hour, making love to roses, laughing, and harvesting them. To harvest them, we gently pulled the petals off. Then we snipped the stem off in a slant, close to a leaf stem. 

Each color bush had its own name which intensified the experience.

Examples:

Heart of Innocence

Heaven on Earth

Wise Woman

Wild Blue Yonder (this is what I used for soup)

 

 

 

Marysia Miernowska of “The Gaia School of Healing California”

At a certain point we realized we all felt like we were on a psychedelic, or more like we expressed why we didn’t need psychedelics because it’s so easy for us to access those states. We were in another dimension. It was a little like going to “Alice in Wonderland.” on Plumcot Farm.  

 

 

 

Imagine if every billboard that was promoting a cannabis company was actually promoting a new small, biodynamic farm, with beautiful pictures of colorful produce and flowers. If growing more small farms, was as popular, profitable,  and as well promoted as CBD, the world would totally change.  I’ll explain more about that in my next post. 🙂

I decided to make a rose and nettle soup. I asked Marysia her thoughts. She runs “The Gaia School of Healing California.” (I highly recommend her course.)

 

She also has a little shop in Topanga, called “Wild Love Apothecary”, where you can pick up dried herbs and talk to green witch specialists. 

 

 

I’m still a young Sorceress and I have much to learn about this adventure that I’ve been guided into over the years. Marysia taught me some things about the plants that I wanted to make a soup with, as I pondered which ingredients I wanted to put together.

The Benefits of Roses, Nettles, and Burdock

“What do you think about the healing combination of rose and nettles?”, I said.

“That’s great together, yes. Nettles helps us receive the deep nourishment and wild vitality of the earth mother. Roses opens are heart and unconditional and divine love.”

She also suggested I use burdock. I wasn’t surprised this came up. Burdock has a symbolic meaning for me in healing relationship with Men. When she said that, I knew it was time for me to invite burdock into the soup, especially with Mothers Day coming up, it was the right timing.

This is like the next chapter after I had done the liver cleanse, which I also called the lovers cleanse. I’ll get more into that when I bring up my soup journey event, “Soup Revitalize” as opposed to a “Soup Cleanse”.

Burdock is a nourishing root, high in minerals, enzymes, and vitamins. It cleanses the lymph, it’s grounding and nourishing.”

I’m in constant reflection with grounding and calming my nervous system. I’ve come a long way with it and I loved the idea of using burdock to help.

Wild Love Apothecary Shop

 

I asked the Earth Angel to pick up burdock for me in our little town magic shop.

When he was there a fellow Topangan asked him, “what are you getting?”

I’m getting some burdock for a friend.” said the Earth Angel

“Oh, sounds like a Kali order.”

That’s right. 🙂

I think you can agree from the photo, this rose soup really transformed into a real deal green witch soup. There’s so much I’m not in control of, I’m just watching it happen. 

Here’s the soup, if you would like to try something like it.

May all beings stop to smell the roses. May all beings experience realms of time and space that nourish, revitalize, and inspire us. May all beings have access to the world’s best plant medicines.

 

 

The Soup

You can also click here to see what I did in a short video, and I explain how these herbs helped me.

 

~First, I made an overnight infusion with mullen, geranium, sage, and burdock. To make an overnight infusion, I just poured hot water into the mason jar with the herbs in it and left it out all night. Not in the fridge. This would be the broth. 

 

~In the morning, I discarded the herbs and pureed the liquid and the burdock, with the fresh rose, nettle leaves, purple snap pea flowers, chocolate mint, and lemon balm.

 

~I simmered that with scallions, basil and zucchini, and then used a stainless steel hand mixer to blend the ingredients. Then I added seaweed, salt, and other spices.

 

~The salad you see on top of the soup is how I like to add toppings, raw kohlrabi and watermelon radish with olive oil. I also added spicy pickled snap peas. Give your soup a fresh crunch! If I had a soup shop I would have various ingredients you could put on top like you do for ice cream, accept you would be eating medicine instead of sugar and have fun with it. 🙂

 Happy Mothers Day

Lastly, I want to say Happy Mothers Day, and share how blessed I feel to have such an incredible, creative, polite, intelligent, teenage Son who continues to impress everyone around him.

 

Treating myself to a flower bath for Mothers Day.

 

 

 

 

 

 

 

 

 

 

Soupe De Potiron

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When I was in High school, at Hollywood High Performing Arts Magnet, I started a petition to try to change the School lunch program into something healthier.

I realized pretty quickly that wasn’t going to happen so fast, or from a petition. I consider it a step in the right direction, when I visited there this year, and saw several benches were torn out where we used to hang, and were replaced with garden beds.

Less then a decade later, my Son, Zane Allister, was in Kindergarten at Topanga Elementary, and I wanted to do something about lunches. I realized at some point, that if it was illegal to donate and create a salad bar for the lunch program, but Parents were allowed to bring cupcakes inside the class on their kids Birthday, then I could bring salad anytime I wanted. Often my son would walk out of class with a cupcake loaded with high fructose corn syrup, from a Birthday celebration. I tried not to make a thing about it, but I wanted to donate vegetables for the kids.

I asked the teachers each year if I could, and once in a while I donated to the class. I washed fruits and veggies, shaved the carrots, cut the celery, prepared cucumbers. Simple fruits and veggies, direct from local, organic farms, to provide the kids with some extra nourishment in the middle of the day, inside the classroom. The Teachers were happy about it, and the kids walked out of the class with eyes wide open, thanking me.

Once my Son was in 5th grade and wanted to be a part of the play, I was asked to be the Assistant Director, which also gave me the opportunity to provide organic fruits and vegetables for after school snacks.

Today, Zanes in 7th grade, and it was my turn to make lunch for the school at Topanga Mountain School, where he attends.

Two days ago, I sent a picture on instagram, of the 2 surprise Snowball Pumpkins that popped up in  the middle of a sweet baby pumpkin field at T & D Farms. My Aunt made the comment….

“Soupe De Potiron”??? (also called “Potage Aurore” or “Dawn Soup”). A wonderful blend of pumpkin/potiron and tomato with thick cream, dash nutmeg, according to cookbook written by my grand-mother La Mazille…she was a big time “Bonnes Soupes” maker.

My Aunt Isabelle was the wife and muse of My Great Uncle (by blood), and one of my favorite artists, Judson Huss. So I was pretty happy to see her comment about soup art.

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I gathered anything the farms that I already buy from weekly, were willing to gift to the School. I normally don’t ask farms for donations because I want them to receive more, but in this case, we were all happy about this possibility.

I realized, even though I had a different type of winter squash, I pretty much had the ingredients for the soup she mentioned.

Which squash did I have!? The coolest one, of course! It’s name is, “Sweet Candy Roasted Georgia Squash”. From “The Garden Of” farm.

 

IMG_1056Some people like more or less cream, some like leeks, some don’t, some want a few fresh tomato chunks, some are willing to try my side of fermented salsa. The point is, I don’t have a measured recipe for this soup, but you’ll know what to do for your own. Here’s my current version of “Soup De Potiron”. It couldn’t be a better time of season for a blend of heirloom tomatoes and pumpkin. Tomatoes will be out soon, and winter squash will still be in. So if you wanna do this later, freeze some tomatoes from Tutti Frutti farm! You can get #2 heirlooms, for $10 per 10 pound box, best deal for incredible tomatoes!

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~Heirloom Tomatoes

~Sweet Candy Roasted Georgia Squash

~Raw Organic Pastures Cream or Nut Cream

~Cilantro

~Leeks

~Himalayan Salt

I laid it out for the kids, so that they could pick out their own toppings, and mixings. Most wanted the cream! Some didn’t, so it’s good to give them the option. Same with the squash, some just wanted plain tomato soup, not squash, tomato soup.

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The squash was roasted in chunks.

The heirloom tomatoes, were pureed and then simmered. I lost two liters while simmering, and stirring, so that it would be less watery. I only added rice vinegar and himalayan salt.

Sautéed leeks on the side, sautéed some corn, cut fresh tomatoes, and basil from home greenhouse. The kids just grabbed the toppings they wanted, and all seemed happy and nourished with the lunch. If they wanted cream, they could just stir some in.

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