Spring is here!

Lets make Scones and Tinctures

Garden Talk

Spring is upon us. March 19th marks the first day of Spring and I feel like a kid at Disneyland! My garden is looking lush and full of life already and I have a great feeling about this upcoming season. With that being said I would like to remind you that everything is waking up right now. It is normal and healthy to see aphids and other pest on our plants at this time. They are the food source to our beneficial insects that are just waking up needing all the nourishment aphids supply.

DO NOT USE ANY CHEMICALS! NOT EVEN ORGANIC.

It is important to understand the role of our eco-system. Ladybugs and aphids engage in a fascinating ecological relationship that showcases nature's balance. Aphids are small insects that feed on plant sap, often causing damage to crops and gardens. Ladybugs, also known as ladybirds or lady beetles, are natural predators of aphids. They feed on aphids (and other pests), helping to control their population and prevent infestations. This relationship is an example of biological pest control, where one organism preys on another to maintain ecological balance. Ladybugs benefit from a steady food source, while plants benefit from reduced aphid damage. Additionally, ladybugs also contribute to pollination, further enhancing the ecosystem's health and diversity. Overall, the interaction between ladybugs and aphids exemplifies nature's intricate web of interdependence and illustrates the importance of biodiversity in maintaining ecosystem stability.

Instead of using any chemicals including organic, just use your good ol’ garden hose. Blast the aphids off and do a good bed and soil check to ensure proper balance to avoid a mass infestation. By using only water from your garden hose, you are ridding the pest from the plant and not harming your beneficial bugs and pollinators. Remember! Just because it says organic does not mean it doesn’t harm good bugs!

Ladybug & Aphids on White Sage

Let’s Talk Food Now.

SCONES!

Since going plant-based in 2021 my taste buds and cravings for sweets have slowly but surely subsided. Last month I tried an amazing Scone for the first time. I was in “AH”! A couple weeks later I was visiting Portland and my options for vegan eateries were endless. I was able to have a vegan scone 5 days in a row! I know! I know! Ridiculous. I just loved the mildly sweet yet satisfying pastry so much.

A scone is a classic baked pastry that originated in the United Kingdom and is popular in various parts of the world. It is typically made from a simple dough consisting of flour, sugar, baking powder or baking soda, butter, milk or cream, and sometimes eggs. The dough is lightly kneaded and shaped into rounds or triangles before being baked until golden brown. Scones have a tender, crumbly texture with a slightly crisp exterior and are often flavored with additions such as fresh/dried fruits, nuts, chocolate chips, or spices like cinnamon or vanilla. They can be enjoyed plain or served with toppings such as clotted cream, jam, honey, or butter. Scones are commonly served as a breakfast or afternoon tea treat and are beloved for their comforting and versatile nature.

Sadly but thankfully I returned home where the only vegan pastries offered are at a farmers market one time a week and inconsistently at that. I went to the farmers market two weeks in a row looking for my vegan scone craving only to be disappointed each time. Fine!

I’ll Make them!

Now I’ll admit right here from the start that me and baking have never been best friends. I’m a cook from my soul, listen to my body, feel the food type home chef. I just don’t follow or do recipes. This style of cooking doesn’t do well with baking. Baking is a science. Too much or too little of something and the whole thing can blow up. Nonetheless, I had no other option but to make the scones myself. I played around with a few variations, finally landing on the “hit the spot” vegan scone recipe below.

It Taste like a Biscuit and a Muffin had the Perfect Baby!

Ingredients

(Servings 16)

4c Wheat Flour 0.67c Sugar

4tsp Baking Powder 1tsp Salt

0.67c Vegan Butter Cold 1c Non-Dairy Milk

2tsp Vanilla extract 4tsp Apple Cider Vinegar

Options

1/4c Fresh Fruit sauce 1/2c Fresh Cut Fruit

0.67c Vegan Chocolate Chips

Instructions

Preheat oven to 400 degrees,

1.        Whisk together flour, salt, baking powder, and sugar.

2.        Add the cold butter to flour mixture. Grate butter in. cut the butter into mixture till combined.

3.        Whisk milk, apple cider vinegar, and vanilla till combined. Fold into flour mixture.

4.        Add fruit sauce and fold into mixture until a rough dough forms.

5.        Fold in optional fresh fruit sauce or chocolate chips now.

6.        Use hands to form a non-sticky ball of dough.

7.        Place on lined baking pan and form a circle about 1-2 inches thick.

8.        Cut into 16 equal pieces and spread out on baking pan.

9.        Bake for 18-23 minute or until golden brown.

Glaze

1/2c Powder sugar

1/2tsp Vanilla

1-2tbs Non-Dairy Milk

1.        Whisk ingredients together until combined. Slowly add more non-dairy milk to your desired consistency.

2.        Drizzle on scones once cooled.

I hope you love them as much as we do! I seriously will eat all 16.

Moving on to Plant Medicine

Holy Basil (Tulsi)

As an Advanced Holistic Nurse Herbalist, I recognize the profound health and spiritual benefits of working with holy basil, also known as Tulsi. I believe in building a relationship with each plant spirit. It is a privilege to foster a connection with the pure energy of plant medicine. Before learning how to make your own Holy Basil Tincture let me give you some background.