I just arrived back home this week from another amazingly awesome Medicine's from the Earth conference in Black Mountain, NC and I'm still feeling the buzz of energy I always seem to absorb while I'm there. This was my fourth year attending this magical conference, and I'm always so jazzed by the time I leave I want to learn more about every. single. thing. It often feels like there's an endless stream of new things to learn about herbal medicine and therapeutic nutrition - I love that about this field. No matter how much I think I know, I'm blown away by how much more there is to learn and share. One of my favorite things about herbal medicine is learning from so many different teachers with different backgrounds... perspectives and experiences with herbs vary so much and it further reinforces that there is no one right way to do anything, but a collective wisdom that is shared from practitioner to person that is equally effective even with no single protocol. The flexibility and creativity of herbs and nutrition is endless - and I love that. 

Since returning home, the past week has been a busy one indeed, but what was most jarring was how much the garden has exploded with beets, chard, cucumbers, basil and squashes and it's only just getting started. June is the month of beginning summer abundance from our garden. Also, we finally starting hitting some 90 degree afternoons here in Richmond, VA...which I can't way I mind. I kind of like the oppressive heat of summer. But, when in need of a cool down - thank goodness for an excessive supply of cucumbers. These little viney green dudes are my favorite thing to infuse in chilled water with some extra fresh fruits & herbs for a delicious herby/fruity infused "tea" that I sip on all day for weeks. It especially hits the spot when the 99% humidity rolls in around mid July...

These fruit & herb infused teas can work with almost any fruits you have on hand throughout the seasons (including peaches, pineapple, pears, apples, grapes, raspberries, blackberries, limes, hibiscus, kiwis etc). Just add a bunch and see how you like it! The cucumbers really give it a cooling undertone, and adding in fresh or dried herbs like lavender and orange peel is another delicious addition (I use dried herbs from Mountain Rose Herbs and absolutely love them). Experiment with each season and Sip Consciously...

Fruit & Herb Infusions

Cucumbers
Blueberries
Lemon
Strawberries
Fresh Basil
Grapefruit
Lavender Flowers
Orange Peel (fresh or dried)
Fresh Sage
Filtered Water or Sparkling Water

Strawberry Basil - In a large wide mouth mason jar, add 10 thin cucumber slices, 4 sliced strawberries and 5-6 fresh basil leaves. Cover with filtered or sparkling water and stir / smash well. Refrigerate for at least 30 minutes. 

Blueberry Lemon - In a large wide mouth mason jar, add 10 thin cucumber slices, 1/4 cup blueberries and 1/2 lemon (sliced and squeezed including the juice). Cover with filtered or sparkling water and stir / smash well. Refrigerate for at least 30 minutes. 

Lavender Grapefruit - In a large wide mouth mason jar, add 10 thin cucumber slices, 1/2 grapefruit (in chunks and squeezed, including the juice), 1 tsp lavender flowers, 1 tsp dried or fresh orange peel, and 4-5 fresh sage leaves. Cover with filtered or sparkling water and stir / smash well. Refrigerate for at least 30 minutes. 

When ready to drink, pour through a strainer, smashing all the juice out. Drink chilled with extra lemon if desired.