Your best life after 40 - living with purpose and vibrant health. Empowering you with a holistic approach: nourishing foods, herbal remedies, and self-care to reduce overwhelm, manage your weight, and enjoy vibrant health in your 40's, 50's, and beyond.
Autumn is here to remind us nothing lasts forever. We can hold on as tight as we can, but life goes on, the world turns, and everything changes. Have you seen it, the beauty hidden in the light? Have you felt it, the cozy feeling of home?
My sorrow, when she’s here with me, thinks these dark days of autumn rain are beautiful as days can be; she loves the bare, the withered tree; she walks the sodden pasture lane.
~ Robert Frost
Michelle
Being fully present in moments of silence, we can experience deep connections – with ourselves, with nature, with God, and with other human beings. This mindfulness and connection feels so rare these days….
So often I find myself in the habit of moving mindlessly from one activity to another. Our lives are bombarded with messages and images from news, advertising, and social media.
But where is our time for processing experiences? For taking the messages and images and translating them with deep thought and emotions? Is this how we become as a culture numb and immune to the suffering of others? Or succumb to a sense of overwhelm?
I recently had a very deep and meaningful experience that I will not even attempt to translate into words here for fear of failing miserably and destroying the beauty of it. But it was as though I had the opportunity to step outside of the dizzying pace of our modern life and to feel a profound sense of peace and connection.
As I take time today to digest this experience, I realize how it only became possible through the mindfulness and presence of my mentor and teacher Kathleen. She has an amazing ability to create and hold sacred spaces.
I am not speaking of physical spaces, but of emotional ones. This experience was with a group, and the level of intimacy, trust, and comfort we shared together was unlike anything I have ever experienced within a group outside of my family. I felt and experienced true unconditional love in a community. And it gave me hope.
“When we see the Beloved in each person, it’s like walking through a garden, watching flowers bloom all around us.” — Ram Dass
We spend our lives feeling so separate from one another. Believing that we are alone. In rare moments we feel our connection, but then the feeling passes and we believe it to be an illusion.
It is no illusion. But unless we remain mindful and present, the tenuousness of our attached souls evades us.
I have to admit, during the weekend, there were times when I felt myself impatient to move on to the next moment, to the next experience. I recognize now that I was resisting. Resisting the present moment. Which is both sad and disturbing. How can we rush through moments of beauty and joy? Hurtling through life how often do we lose the opportunities to experience the very reason for living?
I am alone today. For the first time in a very, very long while I have a chance to experience a stretch of quiet uninterrupted alone time. I could be doing so many things that need doing. Or I could be avoiding these activities with the mindless distraction of the news, a movie, or searching the internet. But I find these mindless activities leave me feeling the same as I do after over-indulging in junk food – dissatisfied, a little sick feeling, and still hungry for nourishment.
Instead I have chosen to spend my time thinking, writing, and creating. These activities always, always leave me feeling nourished and rested. And while I go about my day in solitude, I will be digesting the wonderful experience of my weekend. And pondering on how I can hold onto the sense of connection.
“We’re fascinated by the words–but where we meet is in the silence behind them.” — Ram Dass
Do you ever feel alone and disconnected from others, from yourself, from life?
Do you feel bombarded by information and and obligations?
How can you step back and feel grounded again?
~ Michelle
Warm breezes and sunny days, summer is the time for outdoor activities. But along with the summer fun comes summer skin irritations like sunburn, blisters, insect bites, and the dreaded poison ivy. You can buy over-the-counter products to treat all of these, but you will also be getting the added chemicals and preservatives. Why not take a little time to make your own highly effective, all-natural DIY skin salve?
These four common plants have traditionally been used to treat skin irritations. You can use any combination of these depending on availability and your preference. If you will be collecting wild herbs, be sure they haven’t been treated with chemicals, and if you are unfamiliar with any of the plants, be sure to use a good plant identification resource – I recommend A Peterson Field Guide to Western Medicinal Plants and Herbs (Peterson Field Guides)
Plantain – Plantain sp.
Plantain weed, not to be confused with the tropical plantain fruit, is a common weed found throughout the United States, Europe, and Asia.
This is my favorite summer plant for skin irritations, and if you can only use one plant for your summer skin salve, this is the one I recommend!
Insect bites, including spider bites and bee stings, can be painful. Plantain is quite effective at treating bites and stings. Herbalists refer to plantain as a powerful “drawing agent”, and it is used for a variety of purposes, including:
Plantain as a remedy is considered cooling and soothing, making it a perfect ingredient to include in our DIY skin salve. The leaves are collected and used fresh or dried, and plantain makes an excellent addition to your DIY herbal first aid kit.
The primary species are Plantago major, and Plantago lanceolate. Both are found plentifully, often growing in lawns, along sidewalks, and other areas of disturbed soil. Be sure to use a good resource for identifying plants before making remedies. You can also purchase dried plantain leaves here
Calendula – Calendula officinalis
Calendula has powerful anti-inflammatory properties, making it useful for all kinds of skin inflammation. In addition, calendula has antibacterial and antiviral properties, making it valuable for preventing a variety of infections. Studies show calendula helps damaged skin and wounds heal more rapidly. (Reference here.)
Calendula is part of the marigold family and is quite attractive in the garden. Flowers are collected and dried and used to make herb-infused oil. Dried calendula flowers can be purchased here.
Dandelion – Taraxacum officinalis
Dandelion is another prolific weed with many healing properties. Traditionally used topically to treat muscle aches and pains, dandelion flowers are infused in oil and make a nice addition to your summer salve.
Jewelweed – Impatiens capensis
Jewelweed is a lovely little plant that prefers growing in moist areas and is frequently found growing in close proximity to poison ivy. Native Americans believe nature provides the cure, and jewelweed is one of the best natural remedies for the rash associated with poison ivy.
The golden orange blossoms and leaves are traditionally used to make herbal remedies. Identifying jewelweed is easiest once is starts blooming, typically after the hot days of summer arrive (along with the insects and poison ivy!). Again, be sure you properly identify the jewelweed using a good plant guide.
The first part of making a salve requires infusing your herbs in oil.
Step One – gather your herbs. Allow the fresh plant (leaves and flowers) to wilt for a few hours, this helps remove some of the moisture, which can cause your oil to become moldy.
Step Two – crush or cut the plant material into small pieces, then place your leaves in a clean pint-sized jar.
Step Three – cover the leaves with oil – olive or jojoba work nicely. Be sure you have completely covered the leaves with oil to prevent mold from forming. Place the lid.
Step Four – Fill a saucepan ¼ full of water and bring to a gentle boil. Carefully place your jar of herbs in the water and allow to simmer for 2 hours. Allow the oil to cool before straining off the herbs.
Step Five – After the oil has cooled, strain off the herbs and save your oil.
Now that you have your herb infused oil, you can make your salve. The addition of beeswax will help protect, soothe, and nourish your skin, and helps keep the salve solid even in the heat of summer. Lavender essential oil has properties that reduce pain and inflammation, as well as promote healing (source here). Coconut oil is antibacterial, anti-inflammatory, and helps keep the salve from spoiling.
Ingredients
, they melt easier)
(optional)Directions
Simply apply a small amount as frequently as needed to treat cuts, scrapes, bites, stings, bruises, aches, and pains.
If you enjoy creating your own herbal remedies, I recommend making this delightful Rose Aloe Cooling Lotion and Spray. It’s super easy and wonderfully effective!
Wishing you much health and happiness,
~ Michelle
The Shame. Guilt. Disappointment.
Stress eating. Comfort eating.
I know what emotional eating is like – coming home, feeling stressed and anxious and having an overwhelming urge to eat. Heading straight to the kitchen and reaching for the familiar favorite comfort foods.
It felt like I was eating on autopilot, barely pausing between mouth-fulls. There was no sense of fullness or satisfaction, although the eating did make me feel better in the moment.
Knowing I should stop, but not wanting to. The thoughts of, “Well, I blew it, so I might as well just keep on eating.” Planning to do better tomorrow, there was always tomorrow. But knowing in the back of my mind I’d probably fail again. I knew I didn’t want to feel this way about myself, but I also didn’t know how to stop stress eating.
Then, after, feeling a little sick at how much junk I had eaten. The shame and sense of disappointment. Emotional eating caused more of the negative feelings I was trying to deal with.
It was a vicious cycle.
But I broke free, and if you struggle, I know you can too.
So how do we change this destructive pattern? How do we stop stress eating?
It starts with self-compassion. Understanding that there are things we are struggling with, and we are doing the best we can.
We also need awareness – awareness to understand our triggers, and an open willingness and curiosity to experiment to find healthy alternatives.
If we want to break the pattern of stress eating, comfort eating, instead of just trying to stop, we need strategies – some will work better than others, depending on the day, the circumstances, and our mood.
The first thing I want you to do is to think about your triggers – the where and the when.
Second, make a list of possible alternative actions that will deliver a reward, without sabotaging your health and well-being. Being mindful, having a plan, and then taking new action.
Third – be compassionate when you find yourself struggling. And remind yourself that it will pass – I think, for many of us, there is the fear that we won’t be able to feel centered and in control again, that the cravings will just go on and on, and we will end up returning to poor eating patterns.
Pay attention to your triggers – and have a plan for alternative ways you can cope.
Pause and check in with yourself when you feel the urge to comfort eat. Can you put off eating for 5 minutes?
While you are waiting, check in with yourself – how are you feeling? What do you really need right now? What would truly feel nourishing – mentally, physically, emotionally?
If you find yourself comfort eating, slow down and really pay attention to your food – the taste, texture, colors. Put the fork down between bites, and aim to chew food at least 15-30 times. Bringing more mindfulness to eating helps us receive more pleasure, feel more satisfied, and feel fuller sooner.
And finally, I want you to know you are definitely not alone in this. So, so many people struggle with this. Instead of hiding in shame, let’s talk about it and support each other.
What’s your biggest trigger for stress eating?
What are some ideas you have to change this pattern?
Let me know in the comments, or join the Seeking Joyful Simplicity Facebook Group for more ideas and support for living with Vibrant Health.
~ Michelle
Roses are alluring and beautiful, and despite their delicate appearance, they offer some pretty amazing health benefits. Combining the anti-inflammatory and cooling property of rose petals with soothing aloe, we can create a simple, all-natural rose and aloe cooling lotion.
Roses have a long history of use in cosmetics, but did you know roses have many benefits as food and medicine? Roses provide healthy antioxidant and anti-inflammatory flavonoids, and roses, especially the rose hip are exceptionally high in vitamin C.
Roses excel at cooling and soothing hot inflamed skin, and a homemade rose and aloe cooling lotion is a wonderful way to treat skin irritations like acne, rashes, eczema, sunburn, and insect bites.
In addition, roses have astringent properties and are often used in skin care products to tighten skin and connective tissue.
This is a simple recipe combining the healing and soothing properties of aloe vera with roses. This makes a simple lotion that can be applied to irritated skin, or better yet, you can add a small amount of distilled water to make this a spray. It’s also a great addition to your herbal first aid kit.
To make your own rose and aloe cooling lotion, you will need:
, although fresh is best. If you are harvesting, be sure the roses are grown organically.
.Instructions:
2. After blending, strain the mixture with a fine mesh strainer.
3. Add a few drops of lavender essential oil and stir.
4. Place in a glass jar, bottle, or fine mist spray bottle
5. Store in the refrigerator.
Use a small amount as needed to relieve irritated skin, sunburn, and insect bites.
The antioxidant properties of the rose and lavender essential oil help preserve your rose aloe lotion, as well as prevent skin infections. Storing in the refrigerator both prolongs the life of your lotion, and adds to the delightful cooling effect.
For more information on the benefits of roses, here are a few resources:
Mountain Rose Blog – Rose and Lavender Facial Toner Recipe
Seeking Joyful Simplicity – Roses as Food and Medicine and 6 Rose Recipes
National Institute of Health Paper on the Pharmacological Benefits of Rosa damascena
If you enjoy learning about herbal remedies and making your own, follow me on Pinterest!
Michelle
Every year I tell myself – plant less basil. But then spring rolls around and I think I can’t possibly have too much fresh basil, can I? And so the seeds get planted and my excitement rises as I pinch my first fresh leaves. Oh, the aroma of fresh basil! The plants start slow, but by July I just can’t keep up. What to do with all the basil?!
Whether you buy basil at the grocery store, farmer’s market, grow it in pots or in a garden, fresh basil is a culinary delight and so very versatile. Not just for pesto and pasta, there are an amazing variety of basil recipes to explore. Let’s talk about how to use fresh basil.
There are over 60 varieties of basil plants. The world of basils offers a great diversity of flavors, aromas, and uses. Here are just a few examples.
Sweet Basils:
Purple Basils:
Flavored Basils:
Holy Basil – Ocimum sanctum is a sacred basil of India and is associated with the goddess Tulasi. The aroma and flavor of Holy Basil is complex and has elements of cinnamon and clove as well as an underlying sweet aroma/flavor. Medicinally, Holy Basil is an adaptogen and is healing for those suffering from chronic, debilitating stress. It makes a wonderfully soothing tea and is part of my nourishing herbal infusion.
Basil is native to tropical and subtropical areas and loves sun and heat. While it requires a lot of water, it does best with well-drained soil. Basil is great started from seeds and cuttings. Frequent pruning will keep basil from flowering and losing its flavor. The more you harvest, the bushier you plant will become.
Tips on Growing and Harvesting:
There are many ways to preserve your basil for year-round enjoyment.
Drying
Freezing
Basil leaves will turn black when frozen, but do retain their flavor and aroma. This method is best for storing basil to be cooked in soups and sauces.
Basil can be frozen in olive oil to preserve its color, and one great idea is to freeze basil and olive oil in ice-cube trays for recipe-sized portions.
Basil is commonly used in pesto, combined with tomatoes, and included in sauce and soup recipes. But what else can you do with the amazing basil? Here are seven unique ways to enjoy the flavor of fresh basil this summer:
Adding fresh basil to vinegar is a great way to enjoy your summer basil year-round. The basil vinegar is delicious added to salads, salad dressings, and marinades.
Fill a sterilized jar ¾ full with basil and cover with your choice of vinegar. Cap and let the flavor infuse for 3-4 weeks. Strain the vinegar and use as needed. The flavor will last for over a year. If you want an attractive pink vinegar, combine a white vinegar with the Opal Basil. Makes a nice gift!
This is a great savory butter to use on breads, potatoes, fish, or pasta. The butter will last for weeks in the refrigerator, or months in the freezer.
4 Tablespoons chopped fresh basil leaves
2 cloves of minced garlic
½ cup of softened butter
ground pepper to taste
drizzle of olive oil (optional)
Combine all ingredients by hand or in food processor and store chilled until ready to use.
Basil mayonnaise is great on sandwiches or anywhere you would flavor with mayonnaise. Simply combine ½ cup of mayonnaise, 1 tablespoon of fresh basil chopped fine, and 1 clove of minced garlic. Adding a pinch of cayenne pepper would make a nice spicy mayonnaise.
This dressing is delicious! Goes well on tomatoes, salads, and as a snack dip for vegetables and crackers. All the ingredients are combined in the food processor until smooth – quick and easy!
Makes 2 cups
½ cup firmly packed basil leaves
1 cup mayonnaise
½ cup sour cream
3 green onions, chopped
1 clove garlic, crushed
3 tbsp. white wine vinegar
2 tbsp. chopped tarragon
2 tbsp. chopped chives
1 tsp. Worcestershire sauce
½ tsp. dry mustard
freshly ground black pepper
Combine all ingredients in a blender or food processor until smooth and keep chilled until ready to serve.
This syrup, especially if made with lemon basil, can be used to add a unique flavor to desserts and beverages. Although it seems like a lot of sugar, the syrup is only used in very small amounts to add flavoring to recipes and beverages, so the overall sugar consumed is actually very small. This is the first ingredient for the refreshing Basil Lime Fizz recipe. Store the syrup refrigerated for two weeks and in the freezer for months.
1 – 1 ½ cup basil leaves
½ cup white sugar
½ cup water
1/8 teaspoon baking soda
Blanch the basil leaves by dipping them into a small pot of boiling water for 10 seconds, followed by dropping them into ice water. Drain and gently squeeze out the excess water from the leaves.
Puree the blanched basil in a blender with the sugar, water, and baking soda until you have a dark green liquid (about 30 seconds). Pour the syrup through a fine strainer.
2 tablespoons of basil syrup (recipe above)
2 tablespoons of lime juice
Chilled sparkling water or club soda
Pour the 2 tablespoons of basil syrup and lime juice into a glass, and fill about 2/3 full with ice. Add sparkling water and stir.
Making basil salt is both useful for adding flavor to recipes, and is an effective way to dry the leaves for later use.
In a wide-mouth glass jar, alternate layers of sea salt and whole basil leaves. Cover and store in a cool, dark place for at least two weeks. When ready to use, break up any lumps in the salt (from the absorbed moisture) and carefully remove the basil leaves.
Do you grow basil?
What are your favorite ways of using fresh basil?
~ In Health,
Michelle
