Orange Rosemary Digestive Tea

‘Tis the season for tea! I drink tea almost daily, no matter the time of year, but I especially crave it in cooler months - to warm my hands and body, and also to help stimulate digestion. This tea is specifically potent and helps to stimulate hydrochloric stomach acid, the acid that helps to break down your food. Recommended to drink 1/2 cup about a half hour before meals. Perfect for the holiday season when overeating seems even more common. To your health and vibrancy!

ORANGE ROSEMARY TEA

Serves 4

2 cups spring water

2 tablespoons fresh rosemary leaves

2-3 pieces fresh organic orange peel

Bring water to boil in a glass or stainless steel pot. Remove from heat and add ingredients. Cover tightly and steep for 15-20 minutes. Serve warm.

Chickpea Thai Curry w/ Seasonal Veggies & Sprouted Quinoa

This yummy curry dish is vegan and gluten-free with healthy fats, gut-healing spices and tons of fresh vegetables. This is one of those recipes that can be repurposed, no matter the time of year, so feel free to adapt it to reflect veggies that are in season at your local market. Eating fresh, seasonal and local vegetables supports your body’s needs by providing brighter and more vibrant phytonutrient content. It also connects you to the energetic rhythms of nature.

Sometimes I’ll use sunchokes (Jerusalem Artichokes) instead of potatoes, or add in some fresh late summer heirloom tomatoes. Snap peas add a wonderful crunch when added in during the last few minutes of cooking, as does fresh organic corn kernels. You can also try purple cabbage for a mauve colored treat. Any of the winter squashes work well too.

If you have the time, I always recommend pre-soaking your grains and dried beans for optimal digestion and health benefits. The recipe that follows is a simpler version, with bean/grain soaking instructions included subsequently.

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Chickpea Thai Curry with Seasonal Veggies & Sprouted Quinoa
Serves 6

Chickpea Curry Ingredients:
2 large carrots
4 small purple or red potatoes
1 medium zucchini
3 heaping cups broccoli (crowns and peeled stems)
1 cup fresh shelled peas
1 tablespoon unrefined coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
2-inch piece fresh ginger, finely chopped (about 2 tablespoons) 
3 heaping tablespoons curry powder
1/4 teaspoon fresh ground smoked black pepper***
1 teaspoon Himalayan salt
1/4 cup water
2-13.5 ounce cans full-fat unsweetened coconut milk
1/2-1 cup water
1 1/2 cups cooked chickpeas 

***Mountain Rose Herbs is an online resource for smoked pepper. Ok to sub regular black pepper if you can’t find smoked

Quinoa:
1 1/2 cups water
1 cup sprouted red or white quinoa (or soaked quinoa, see above)
Pinch of Himalayan salt

Optional Garnish:
Handful of fresh chopped parsley or cilantro

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Prepare Chickpea Vegetable Curry:

1. Scrub potatoes and carrots thoroughly. Rinse zucchini and broccoli. Trim tough stems and cut the vegetables into bite sized pieces. (No need to peel the carrots and potatoes if they are organic. There are a lot of vital nutrients contained in the skins.) Set aside.

2. In a large stockpot, warm the coconut oil over medium-low heat until melted. Add the onion. Stir and cook until the onion is translucent, about 5 minutes. (Keep an eye on the onion; you may need to lower the heat to keep it from browning.)

3. Add garlic and ginger. Sauté for 2 minutes.

4. Stir in the curry powder, smoked black pepper, and salt. Add about 1/4 cup of water to the mixture to moisten. Stir and cook for 1 minute.

5. Add coconut milk and give everything a good stir to blend before adding the potatoes and carrots. Cover and cook for 10 minutes. Add broccoli, zucchini and shelled peas. Stir to coat well, adding more water to the pot if needed to cover the vegetables. Cover and cook for approximately 10-12 minutes.

6. Add cooked chickpeas to the pot. Stir and cook until done, about 10 minutes.

Prepare quinoa:

1. Bring 1 1/2 cups water to a boil in a kettle or small pot. Reduce the heat and keep at a simmer until ready to use

2. Rinse the sprouted grain in a fine mesh sieve to remove saponin, a bitter-tasting and protective coating that is inherent in the grain. If using soaked grain, drain and rinse well after soaking.

3. Transfer quinoa to a medium-sized sauté pan and dry roast over moderate heat. Stir constantly with a wooden spoon until the grain becomes aromatic and starts to gently pop. The color will change to a few shades darker and most of the water will have evaporated.

4. Lower the heat and carefully pour the hot water over the quinoa (do this slowly or it will boil over). Add a pinch of salt and stir to combine. Bring to a boil, lower heat, cover and simmer 15 minutes.

5. Remove the pot from the heat and let sit for 5 minutes covered, then fluff with a fork.

Serve chickpea curry in a shallow bowl over a scoop of quinoa. Enjoy with a garnish of chopped fresh parsley or cilantro.

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Soaking Beans & Sprouting Grains

Basic Garbanzo or Chickpeas
1 full cup dry bean = 2 1/2 cups cooked

1 cup dry chickpeas
Water to soak
Water to cook
5 inches kombu (sea vegetable)

1) Measure, sort and rinse the beans.
2) Place beans in a medium saucepan. Add water to cover by 3 inches. Cover the pot and soak for 6-12 hours.
3) Discard the soaking water and rinse the beans
Add fresh water to the pot to cover the beans by 1 inch. Add kombu.
4) Bring the beans to a boil over high heat for 15 minutes. Skim off the thick foam that rises to the surface (this will make the beans easier to digest). Replace any evaporated water removed by the foam.
4) Cover and reduce the heat to medium-low. Cook for 1 1/2 - 2 hours, adding more boiling water if necessary

Soaked Quinoa
1 cup dry grain = 3 cups cooked

1 cup dried red quinoa
2 cups warm water to soak
2 teaspoons apple cider vinegar or fresh lemon juice

1) Wash, rinse and drain quinoa thoroughly, rubbing the grains together to remove any dirt or bitter saponin.
2) Place the rinsed quinoa in a large mixing bowl or pot and cover with lukewarm water
3) Add the acidic medium - either apple cider vinegar or fresh lemon juice
4) Stir and soak, uncovered at room temperature for 2-4 hours.

Rainbow Veggies with Spicy Pumpkin Dip

As much as there’s a part of me that resists seasonal changes, I find that when I’m in transition from Summer to Autumn, I’ll hold onto the fresh, raw veggies that are available and combine them with something like this dip that reminds me to start changing my foods. It feels like transitions let us linger a little longer to what we loved about one season while starting to embrace the next. Enjoy!

Rainbow Veggies with Spicy Pumpkin Dip
Makes about 3 1/2 cups of dip

VEGGIES:

Bunch of carrots

Daikon, purple daikon or watermelon radish

Organic Celery

Red or yellow bell pepper

DIP:

1 3/4 cups pumpkin puree (1 15-oz can organic pumpkin)

1 3/4 cups cooked chickpeas (1 15-oz can organic chickpeas)

3 tablespoons tahini

2 cloves garlic

1 teaspoon ground cumin

Dash of cayenne pepper

2 tablespoons fresh lemon juice

2 tablespoons unrefined olive oil

1/2 teaspoon himalayan salt

Fresh ground black pepper to taste

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Prepare Dip:

1. In a food processor, puree pumpkin and chickpeas together.

2. Add remaining ingredients and process until smooth.

3. Spoon dip into serving bowl. Garnish with an extra drizzle of olive oil or dash of cayenne pepper.

Prepare Veggies

1. Rinse veggies and cut into dipping shapes. No need to peel carrots if they are organic, there are more available nutrients in the skin.

2. Arrange on a serving platter with the dip.

Finding the Voice // Moving Past Writer's Block

I was suffering acutely from writer’s block. I can’t tell you how many times I would say, “Well, not today, maybe tomorrow.” Or, “I’m too busy and I don’t have the time.” I made excuses. What if I just didn’t know what to say? What if there was nothing to write down? Heritage feels like a long time coming - I’ve been creating recipes and accumulating family stories for decades. I’ve been studying biodynamics and integrative nutrition for just as long. Heritage has wanted to be written for a long time, as though it’s been scripted for generations. And yet sometimes I just can’t get the ball rolling.

So I did what any stuck person would do, I phoned a friend. I called my daughter, Nicola, who listened with compassionate ears and encouraging words, reminding me that everyone goes through this. And then I talked to my husband, who in trying to be helpful, reminded me that I’m not a writer – to which I replied with hurt feelings, something about my 4th grade creative writing assignment where I wrote a story about a ghost and doesn’t that count as being able to call myself a writer. 

I Googled “writer’s block,” signed up for a free webinar (or two, or three, or four!), and phoned a few more friends.

One of the most helpful and supportive bits of awareness came in the form of fully recognizing what was going on. Naming what was happening (writer’s block) enabled me to actually takes steps towards working with it - rather than continuing to come up with excuses. 

Beyond the encouraging words (thank you family + friends!), I found a more tactile way to work with this blockage.  I finally found a rhythm with writing, by creating a ceremonial practice that has become an important part of my day.

A dear friend and colleague of mine, Mela, helped me to sink into my new routine. Mela supports many clients with time management, “dejunking,” and getting unstuck. First, she helped me to feel supported and grounded in my space. Too often, I would find distractions - a pile on my desk that I could spend time tidying; or my cellphone, which was often within arm’s reach. In clearing my physical space, using the power of intention, practicing breathing exercises, and keeping a candle lit for inspiration to come through, I’ve been consistently sitting down every day for two hours to WRITE. And I have to say, I’m quite proud of that!

In thinking of each writing session as a ceremony, I honor how special it is that I’m carving out this time and space. It gets harder and harder, I think, in our modern world, to set aside time that feels focused and intentional.

Before going to sleep at night, I connect with my Angels and Guides and ask for their support with creativity, flow and focus.

In the morning, I spend a few minutes listening to that voice that wants to be heard before getting out of bed to start my morning routine.

I’ve learned to allow time for fidgeting. Yup, the beauty of the fidget. It’s where I get to feel organized before starting to write. This could include folding laundry, preparing breakfast, unloading the dishwasher, clearing off my desk, taking a shower, making a cup of tea. The sacred fidget prepares me in the most profound way, in that it brings me into alignment with the creative process.  And what I’ve found is that it gives me a chance to meditate on what’s about to be translated into words.

I keep a bottle of water on my desk and I speak my intentions into it. I also have a cup of warm tea in my favorite mug (thank you, Leigh Fanady!). I light a beeswax candle in my favorite candle holder. There are photos nearby of loved ones and some of my favorite pottery pieces to glance up at for inspiration when I’m feeling stuck. I don’t keep a phone nearby. I also take a dropper full of Hornbeam flower essence (thank you, Robin, my dear friend and talented herbalist, for this insight) and sometimes I use Rooted Angel Trinity Flower Essence for additional assistance from the plant kingdom.

Mela told me something powerful - that time is both linear and non-linear. When I can access the dimension beyond space and time, whilst remembering to stay grounded in the here and now, I’m able to truly feel like a channel. I remember this, and then I write. The writer’s block starts to melt. Sometimes paragraphs and pages don’t quite flow together, or there’s too much to say. Or too little. But I realize that it’s all just right. 

My intention for Heritage is this: I am focused, connected and centered. The writing of Heritage, Celebrating Family Recipes flows freely and effortlessly as I develop the soul of this book. Heritage will serve as a beacon of light for those who navigate the natural elements of life. Heritage is food for the soul – a return journey home.

When you find that you need acute focus, may you too find solace in clearing your space, setting intentions, taking a break from technology, surrounding yourself with sacred & inspiring objects and calling on the help of friends and the plant kingdom.

Skin Healer // Behind the Scenes of a Rooted Angel Product

Plantain, growing in the garden.

Skin Healer came from my experience with the plants in our garden. One year there was an abundance of plantain growing amongst the herbs, flowers and vegetables. Plantain is considered a weed by some gardeners. My friend David Miles told me it was edible and rich in calcium and minerals. I tried eating it raw - it was a bit chewy and stringy, a good workout for my teeth and jaw. Then I tried it in a stir fry with some other hearty greens and some fresh chopped garlic.

Fast forward a few weeks… I was working in the garden and nicked myself with a garden shear. With a bleeding finger I looked down for something to wrap around the wound until I could clean it out with some soap and water. There was the plantain leaf - wide, flat, easy to wrap and felt cooling on this fiery cut. Later I learned that the Native Americans called the plantain a green bandaid! Pretty cool when that synchronicity happens. That was the start of the making of Skin Healer. I learned how to make botanical oils from several other plants like comfrey, St. John’s wort and calendula flower. Blending these with beeswax and plantain is the basis of this product.

Recently I felt called to add a new Skin Healer to the apothecary. It has all the basics of the original, with the addition of Sea Buckthorn Pulp extract and Patchouli Essential Oil. 

Sea Buckthorn is a plant that is native to Europe and Asia but can easily grow in North America into a beautiful bush or tree. The female plant produces the most stunning shiny orange berries. The medicinal uses of Sea Buckthorn go back as far as 618-907 A.D., with references found in Ancient Greek and classic Tibetan medicinal texts. The berries are considered a nutrient-rich superfood; rich in vitamin C, carotene, vitamin E, malic and succini acids, amino acids and other bioactive compounds. It also is a super source of omega fatty acids 3, 6 and 9, plus the rare omega-7 essential fatty acid, which can keep your skin looking firm and lifted. We’re talking about superfood for your skin! 

Patchouli essential oil has its own sacred personality and purpose. It works with calming anxiety and depression. It is anti-fungal and anti-inflammatory, and is also used topically as a wound healer.

There are so many plants with multi-dimensional medicinal purposes. I feel honored to be invited into their kingdom to learn about their healing properties and to be able to offer up their gifts.

Following Directions + A Visit to the Dentist

I never realized how much my soul longs not to follow directions, it prefers to take the longer route, thinking its more interesting, creative, expansive...

The problem is when my soul gets lost on its own path, asks for directions, and then doesn't follow them again. This is ok some of the time, but if you keep doing the same thing over again and expect different results you’re like a hamster on a wheel of endless spin.

I’d like to share about my dentist visit yesterday.

The dentist told me that I had some issues that will eventually lead to dental implants and so she wants me to use a water pick (water flosser) regularly and put some Listerine in there. She looked me in the eye and paused when she said Listerine….she knows me, and that I'm opposed to a lot of the unnatural dyes and stabilizing agents that are active in commercial mouthwashes.

Even though I eat well, chew my food, floss at least once (maybe twice!) a day, massage my gums with gum oil...I realized that she had a point. And I haven't always been good about my oral health. As a kid, candy was my favorite food and the last thing we ever thought about was tooth enamel, decay, bone loss, implants.

Holy basil in the summer garden

Getting back to the water pick and the Listerine. I'm asking myself, "Can I follow directions and still be creative with this new dental care ritual? What can I use from the apothecary instead of Listerine?" And then it came to me: use the water pick with water and a dropperful of the Holy Basil Tincture! Somehow this made more sense to me. 

The next issue was using the device without getting water all over the place (last time I used it I ended up needing to change out of wet pajamas). Since the model I have is wireless, the dentist suggested using it when I take a shower. 

So far it’s working, and I’m feeling really inspired to have the support from the Holy Basil plant! I also tried just a few drops of the Better Bones oil on my toothbrush and I loved how it made my gums feel. I feel grateful to the plant kingdom for always providing an alternative to processed & commercial products.

And here’s a cool thing that someone just forwarded to me, an article written by Dr Josh Axe.   Check out what he has to say on #8, Dental Care and Oral Health:

"Tulsi has the power to fight bacteria in your mouth that lead to dental issues, such as cavities, plaque, tartar and bad breath. Tulsi leaves serve as a mouth freshener because they kill the bacteria and germs hiding in your mouth. (11)

Holy basil benefits include helping to diminish ulcers in the mouth, and in vitro studies demonstrate it can stop the growth of oral cancer cells. (12) For natural dental care, try adding a drop of tulsi essential oil to your toothpaste or drinking one cup of tulsi tea every day."

To your health!
Laura

Green Beginnings // Awaiting Spring

Plants just make me happy. How grateful I am for the nourishment that the plant kingdom provides for us - physically, emotionally, spiritually. I've experienced great delight when seedlings that I've planted push through the soil, on their way to becoming a perfect example of the what the architects of their plant kingdom designed for them. In other moments, I've felt angst and guilt when some of these little seeds don’t make it. Too much or not enough sun, proper soil, water, wind, etc. As much as I try to follow a rhythm of planting according to the biodynamic calendar, sometimes it's really humbling to realize that I’m just a small part in this giant wheel of creation.

With or without my participation, the seasons will change. The plant that at one point was blooming, blossoming and flourishing will decay and wither, until the next cycle starts up again. 

One of my favorite places to source seeds from is the Hudson Valley Seed Library

Yes, there are some basics to keep in mind. Having nutrient-rich soil and a knowledge of how much sun you have is a good place to start. A dear friend and colleague, David Miles, taught me how to make sun charts, to map when and where the sun was strongest and to notice the shady spots. I think a few things have changed on our property since the last time I made these charts. There are some trees that came down in the last few storms, opening up new possibilities for plantings.

Now is a time of year when many seeds are ready for planting - whether they start as seedlings inside, under grow lights or if they are planted directly into the soil outside. There is something so magical and joyful in watching the tender shoots make their way out of the tiniest little seeds. This year I’ll continue to sow chard, kale, collards, holy basil, Italian parsley (with seeds saved from Italy!) all indoors; along with zinnias and calendula. Some of these botanicals will be offering up their healing gifts in the salves and tinctures that I’ve made for the apothecary.

Not only do I like to grow herbs and plants for use in the kitchen, but I also love to grow flowers. There are the plants that nourish us physically as they are meant for cooking or teas (garlic, kale, rosemary, etc) and ones that nourish us emotionally with their visual beauty. 

One of my favorite flowers to grow is the sunflower, which I started growing 4 years ago, after we returned from a trip to Italy. There, I was gifted a sunflower seed head from my ancestor’s garden in Calabria. Oh my, I never knew how emotional I could get when planting these little gems of gold, all destined to open up their smiling sun faces in the month of August, in the sign of Leo (I can't help but think of a lion's mane when I look at sunflowers!). I remember that year wanting it to be a surprise birthday gift for my husband, but that’s another story for another blogpost.

In the meantime - here’s a simple green drink to help cleanse our internal rhythms. As I begin to plant seedlings indoors in preparation for gardening season, I'm feeling excited by Spring's arrival and inspired by the color green. This drink is in honor of a new season, new beginnings, new growth and renewal. Something to sip as you’re contemplating clearing out a closet or perhaps starting to grow your own fruits, vegetables and herbs. 

Cheers!

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EMERALD GREEN DRINK
(makes a little more than 2 cups)

1 packed cup of fresh mixed herbs - Italian parsley, cilantro and dandelion greens
1/2 T chopped fresh ginger
1 c fresh squeezed grapefruit juice
1 1/2 T fresh squeezed lemon juice
1 T raw honey
1 c spring water
Dash of cayenne pepper

Place all ingredients in a high speed blender and blend until the leaves liquify. Allow to stand for an hour or two. Strain and discard the solids. Enjoy!

Love as the Center

What if religion was each other?
If our practice was our life?
If prayer was our words?

What if the temple was the Earth?
If forests were our church?
If holy water-the rivers, lakes and oceans?

What if meditation was our relationships?
If the Teacher was life?
If wisdom was self-knowledge?
What if Love was the center of our being?

SNEAK PEEK: Rosemary Shortbread Cookies

I once attended an herbal healing workshop in San Francisco with my daughter Nicola. In this charming and welcoming carriage house, we took our seats around a large table. In front of each seat were alchemist’s tools – herbs and spices, small plates, glass bottles, measuring spoons, strainers and solvents. One of the herbs we worked with was rosemary.

The instructor was guiding us in the making of a rosemary infusion, and told us to hold a sprig up to our 3rd eye and tune into the energy and healing properties. I had had a sinus headache, having just arrived a few hours earlier from the East Coast. Following the herbalist’s instructions, I held the rosemary to my forehead and closed my eyes. Within minutes, the tension around my eyes and temples relaxed. The more I relaxed, the better I could breathe and eventually to the point where I started to hum in a rhythm with some ancestral memory!

Thinking back now, it was pretty amazing to receive such a potent and immediate response from this herb that is known as the herb of remembrance. I invite you to try this Rosemary Shortbread Cookie recipe that was made in memory of that time in San Francisco.

Rosemary:

• Is a potent antioxidant that helps slow the aging process
• Is a warming herb & yang tonic that supports the heart, kidney, liver, lung and spleen functions
• Reduces the risk of heart disease and cancer
• Is recommended for headaches, chronic fatigue, poor appetite, low blood pressure, and weak circulation
• Lowers cholesterol, eases muscle and rheumatism pains
• Treats lung congestion, sore throat, and canker sores
• Stimulates the nervous system, supports mental functions and memory, helps relieve a sluggish gallbladder
• Is often used in penetrating liniments and for lustrous hair in hair rinses
• Is an especially good tonic for the elderly.
• In tea form, buffers or alkalinizes an overly acidic stomach, it is also a good aspirin alternative for treating headaches, gas and fevers. To make the tea, steep a large sprig of fresh rosemary in 1 cup just boiled water for 10 min. Strain, sweeten if desired, and drink.

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ROSEMARY SHORTBREAD COOKIES
Makes 20 cookies

½ c unrefined coconut oil, melted
¼ c grade B maple syrup
1 ½ c brown rice flour
¼ c coconut sugar
1 1/2 tablespoons fresh chopped rosemary leaves

1) Preheat oven to 350.
2) Mix melted coconut oil and maple syrup in a medium sized mixing bowl. They won’t fully combine, but give it a little stir.
3) Add brown rice flour and coconut sugar to the mixture and combine.
4) Add chopped rosemary and combine.
5) Scoop a Tablespoon of dough into the palm of your hand and press together to form into a small cookie, then place onto parchment lined baking sheets. Bake for 14-16 minutes. I err on the side of less time!

Please Note:
- It’s best to buy organic, unrefined, cold-pressed coconut oil.
- It’s best to use organic and non-GMO ingredients.
- If pregnant, rosemary is not advised as an herbal remedy or an essential oil. A little, as an occasional herbal seasoning, is not, however, problematic.

Food Alchemy | The Making of a Cookbook

Someone once told me that miracles are higher laws happening on a lower plane. I like to think that we participate in the creation of miracles all the time. Whenever I plant a seed in my garden and watch it sprout, grow and bloom I feel as though I'm witnessing nature's miracles. This is alchemy in action - the transformation of one small thing (a seed) into something much larger (a flower, a medicinal herb). The concrete, physical manifestation of a seed into a fully grown plant is remarkable (how could something so tiny grow into something as large as a long stalk of garlic or a giant pumpkin?), but is far outweighed by the mental, spiritual and bodily effects that plants have upon us. Flowers have the ability to make us smile; echinacea, the ability to remedy the common cold; rosemary, the ability to help us better remember; sweet potatoes, the ability to sustain our energy for long periods of time...I could go on and on.

I'm not sure exactly when, but there was a point at which I began to understand the idea that food is so, so, so much more than what is on my plate. Grocery stores, farmers markets, recipes, cookbooks all create a tangible starting point for us to think about food. But when I take a moment to reflect on how each item of grocery store produce came to arrive in my kitchen, I'm reminded of the remarkable journey that began with a seed.

When any of us cook a dish, the individual journeys of each ingredient alchemize to create one meal - indeed the whole is greater than the sum of its parts. When we prepare food thoughtfully and eat it slowly, our senses come alive to their true purpose - they experience all of the bounty and nourishment that Mother Earth offers us.

Thinking deeply about a plant's journey from seed to sprout to maturity has intensified my love for cooking. By the time I'm picking up a bunch of carrots from the grocery store, those carrots have already gone through a lifetime of experiences. 

Prop-styling on set with my husband, Bob

I celebrate Mother Nature's bounty by developing original recipes featuring many of the fruits, vegetables and grains that I'm truly amazed by.  Over the last 20 years, I've experimented with hundreds of recipes - from my ancestry, from my husband's ancestry, from friends, from friends of friends, from cookbooks, from blogs. Fast forward -  these recipes are being transformed into a BOOK. I’m writing a book. I'm writing a book with my daughter, Nicola. I'm pinching myself because I can hardly believe that it's happening! Heritage, Celebrating Family Recipes is about food alchemy and nourishment. It’s about sustaining yourself, your loved ones and Mother Earth.

The recipes in this book were born of an intuitive sense of how to combine ingredients (avoiding many common allergens like soy, dairy, gluten and sugar) and with deep gratitude for the sustenance that the food itself provides.

This book will meet you wherever you are - whether it's your first time dabbling in the kitchen or if you're an experienced chef. You'll find that there are simple recipes (as simple as a sprig of rosemary in hot water). Other times, you’ll be asked to grow and stretch beyond what you think you have time for. Behind all of the written formulas is a space for you to experience creativity, light, joy and wonder. When we prepare food with consciousness, the senses come alive and sparkle with a bone-forming, skin-glowing shout out from your taste buds and belly saying, "Damn that’s good!" Thank goodness that Mother Earth knows how to womb those sacred seeds to provide sustenance for her children.

Heritage is a self-published book that is the brainchild of Laura and her daughter, Nicola Parisi. Together they are writing, prop-styling, food-styling and photographing this collection of recipes. Stay tuned for publishing date!