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Here are some articles written by our herbalists. Our four most recent articles are below; you can also browse by category or see the full list.


Tea of the Month: April

You can tell a lot about a person from what’s in their teacup. Here’s a peek into ours!


Muffin Madness!

Love muffins? Tired of eggs and bacon for breakfast? Committed to sticking to your paleo* diet? Then you, my friend, have come to the right place.


Trademarking Tradition: the Fire Cider® Controversy

[For the purposes of this discussion, let's use fire cider to refer to the traditional herbal medicine preparation, "fire cider" to refer to the term, and Fire Cider® to refer to the company who have trademarked the term.]

Fire Cider by The Dabblist, on Flickr

Fire cider is a traditional preparation of various spicy and pungent herbs macerated in vinegar and honey.
photo credit: Fire Cider by The Dabblist, on Flickr

I first became aware of this issue when I read Michael Blackmore’s Facebook post about the trademarking of the term “fire cider” by Shire City Herbals of Pittsfield, MA and the subsequent action taken by Etsy to remove a product with that name from the Etsy store of The Withered Herb, an herbalist out in Washington state.

I checked out the Fire Cider® website and found contact info there, so I wrote the following to dana@firecider.com:


Paleo Pumpkin Muffins!

ps: katja made the plate, too!

ps: katja made the plate, too!

It’s almost Thanksgiving and that means, among other things, PUMPKIN!
Pie isn’t the only thing you can do with pumpkin – in fact, I like pumpkin bread and pumpkin muffins much better. If you do too, here’s a great recipe – it can be bread or muffins depending on which baking implement you use!

Start with a real, honest-to-goodness pumpkin. You could adjust this recipe to use canned pumpkin pie filling, but truly, starting with a pumpkin isn’t as hard as you fear, in fact, it’s actually super simple! And by using real pumpkin, you’re getting, you know, REAL PUMPKIN in your muffins. No can, no processing, no BPA, just pumpkin. Better yet, get your real pumpkin from a real farmer!

If you start with a real pumpkin, all you have to do is pull off the stem, chop it in half (you can pretend you’re a Samurai if you like!), scoop out the seeds (roast if you’re into that), and place the pumpkin halves into a baking dish humpy-side up, so they look like turtles. I usually smear a bit of oil on the part of the pumpkin that will be touching the dish, just so it doesn’t stick, but that’s optional. Put it in the oven at 350 and just leave it there for an hour while you go do something fun. When you come back, the pumpkin will be easy to scoop out with a spoon and mash with a fork. Make sure you get your work-out when you chop the pumpkin in half, cause the pumpkin will practically mash itself, and you’re on to the rest of the recipe!

2 cups mashed pumpkin
1 3/4 cup almond meal
5 eggs
1/4 cup ghee or coconut oil
1/4 cup honey
pumpkin pie spice to taste (start with a teaspoon or two, but i like a LOT)
salt
raisins, walnuts, chocolate chips, etc as desired

Mix everything together and pour the mix into a greased baking dish or muffin tin. Pop it in the oven at 350 for 18-20 minutes, and you’re done!



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