Subscribe


When we started our urban garden in 2013, we didn't start small - we went all in and planted way too much to manage. Admittedly, we were overzealous homeowners. Several landscaping revisions, forlorn tomato plants and abandoned cold frames later, we honed in our expectations and started to make better use of the space to produce only what we really love (and also what the neighbors love...we share a lot come late summer). Even so, that doesn't give us any more hours in the day and there are some weeks when the garden grows a foot higher before we even notice. What we do notice though, is how much of our daily hours are spent working, in front of a computer screen or otherwise not engaged in being outside which is, ultimately, what make us the happiest. That's why we have a garden first and foremost. Our outdoor therapy is unquestionably important to our wellbeing. It also happens to be delicious, and makes city living feel a little more connected to where our food comes from.

When it comes to wellness, it's easy to be almost too conscious about what we're doing right and wrong. It's easy to get overwhelmed with all the headlines about diet and nutrition, self care and supplementation, meditation and exercise and setting boundaries and stress management and all. the. things. Most of the clients I see every day don't even know where to start - so they don't. At all. They're at this impasse where listening to their own body just isn't a reasonable option. Regarding nutrition alone there are literally a hundred different guidelines and not a single one is designed just for you. So I have a plan I give out to every single person I see: Just do more. If you're eating only one serving of veggies per day, try to make that two. If you're only eating three different fruits all the time, try to make that four by the end of the month. If you're only drinking 8 ounces of water a day, try to double that by the end of the week. I keep an organic garden because this is my version of "more" for where I am with my health and happiness This is my more time outdoors. My more connection with the earth. My more colorful foods every day. My more time with my husband. My more intake of sensory nutrients. My more gut health focus. My happy place. 

In late summer, the surge of all things abundant and juicy start to slowly wilt and wither away. It's a slow, almost unobservable transition but it starts to happen right around the time I start to slowly come down off of my summer high and let out a deep exhale. Things start to droop and dry out around the same time my energy reserves putter to a slow spin. It's an ideal time to harvest the last of summer's bounty and store away for the fall. It's a quiet time in the garden. A heavy, humid and regenerative time. It's all I want to do to spend an afternoon tearing out tomato plants after a week in my office, tethered to my email and mentally on and engaged. Garden time is like this expansive all encompassing mind pillow that's like, "Hey overworked-cyber-ravaged-hard thinking-sleepy-wired-brain....chill with me a while and lets cover you in microbes to get that computer smell off of ya....". Oh man, it just wraps me up for a few hours and I forget what was on my to-do list altogether. Self care gold. 

Currently, we just planted more beets and chard with a handful of extra squashes and zucchini's and lots of pole beans. I'm in the beginning stages of planning a summer herbal tea garden (sooooo excited about this!) that I'll be sharing more of next year.  We also just put the finishing touches on a hand-built outdoor kitchen in our backyard that truly makes my love of garden to table instantaneous. Moderate self sufficiency is a large enough goal for city living. (That, and perpetual activism these days.) 

Read more: Urban Garden | Spring 

Photos by Renee Byrd, my sister garden fairy angel. 

September, you're a little bizarre and special. Always the start of a new beginning, Septembers past have been the start of new schools, new semesters, new apartments, new jobs, new seasons...new opportunities. This has never been a month of maintaining the same old rhyme and rhythm of steadfast summer. I feel the most open to change and challenges in September, and in my adult life it has never failed to deliver just that. Reflecting back on a September ten years ago, I was living in Galway, Ireland, settling into a new (yet very old) apartment, gushing over my new University syllabi, developing an addiction to earl gray tea and getting a crash course in UK city biking. One of the things I loved most about living in Ireland was their fondness and skill at beverage making (not coffee, alas), but crafty teas and otherwise caffeinated mid-afternoon beverages. Early in September of that year, by some happy accident I stumbled upon a magical form of hot chocolate marshmallowy milky heaven in a cafe not far from my apartment and it routinely became my weekly indulgence every Sunday afternoon. It was smooth and salty with a subtle sweetness but savory too...energizing but relaxing...decadent but rustic....oh it was an incredible liquid contradiction in the best way. I've never had anything quite like it since living there...until I discovered Four Sigmatic Mushroom Elixirs.

I picked up a little packet of Reishi Mushroom Elixir several months ago from Boketto (as I can't resist a creative way to take medicinal mushrooms). As soon as I came home, I dropped the contents into some piping hot water and added a pinch of sea salt and experienced an intensely real time transport back to that little Irish cafe with my beloved imbibed Sunday contradiction. It was just a faint reminder of that liquid heaven I had in Galway - enough so that I subsequently bought a sample of every mushroom elixir available and started playing around with recipes to try and recreate it just as I had remembered. "What luck, too!", I thought, "that it's mushroom based!" I love mushrooms and any excuse to take them excited me to no end. All this time I'd been taking mushroom tinctures almost daily...and those are fine and all, but certainly don't taste as good as these little packets of nostalgia. 

I eventually struck upon a combination that was blissful and true to what my tastebuds remembered with the addition of homemade almond milk, a pinch of pink salt and a dollop of intensely delicious coconut butter infused with building and invigorating Shatavari from Laka (another incredible find from Boketto). This midday elixir has everything I've been craving lately with a texture that's absolutely transporting and as creamy as freshly melted chocolate. 

The addition of mushrooms into my daily health regimen has been steadfast over the past several years and I'm a huge proponent of incorporating medicinal mushrooms into our medicine cabinets and our kitchens! I'm fascinated with mushrooms and their eclectic and diverse use as a tonic and supportive remedy of the immune system plus about a hundred other potential uses currently being researched. Medicinal mushrooms like Reishi, Chaga and Cordyceps are some of the few natural medicines being thoroughly researched in specific health conditions, giving them some major clout and potential to be accepted and utilized by the western medical community (it's all about evidence based, evidence based, evidence based and mushrooms are starting to prove themselves in that niche way too, despite their hundreds of years of medicinal use...). Mushrooms are something that I would consider a food source of tonic health, and I often think that's the best way to take medicine - in our daily diet. 

Use any milk base you'd prefer. I like to use freshly made almond milk, lightly sweetened with dates. My favorite mushroom elixir to use in this recipe is the Chaga blend but honestly all of their mushroom blends are decadent and delicious in this recipe. I add in a bit of ashwagandha root for added adaptogenic support. Top with fancy flora of your choosing if you're feeling like some mid-afternoon decadence. 

Mushroom Elixir with Infused Coconut Butter

1 cup Almond Milk
1 tsp Ashwagandha Root
1 Packet Four Sigmatic Mushroom Elixir
1 tsp (Infused) Coconut Butter
1 tsp Raw honey
Serves 1

Heat one cup of almond milk with 1 tsp ashwagandha root on low heat for 7 minutes. Add to a high speed blender along with the mushroom elixir, coconut butter and honey. Blend for about 60 seconds until smooth and frothy. Serve warm, toped with a bit of cinnamon or rose petals. 



Admittedly, figs are perhaps in my top three favorite fruits of all time. Here in Virginia, August brings a wave of fresh figs, and the fig trees are heavily laden with these juicy and sweet ripe fruits. My family's home in Virginia Beach has about a dozen huge fig trees, and if we're visiting at just the right time, we can snag some baskets and climb up into the shady limbs, dropping one after another into the baskets while snacking on just as many in the process. The harvesting time kind of sneaks up on us...one day they're still a little green and the very next morning the squirrels have literally taken a single bite out of every slightly ripened fig on the tree. We keep a whether eye out, and pick at just the right moment - usually multiple times a week and even sometimes twice a day. As I mentioned in my previous posts, everything feels like it ripens at once in the summer months, so we often have a LOT of these little fruits on hand...not that we're complaining. Figs are absolute heaven on a hot summer day! And - nothing seems to pair more beautifully on a summer table than beautiful, ripe purple figs with Lindsay Emery's signature pink porcelain bowls and dessert plates! 

Get the recipe for my Fig & Ricotta Flatbread with fresh garden herbs on the Suite One Studio Blog --> 

HELLO, I’M LINDSAY.
Herbal medicine and nutrition is my expertise. Understanding plants, their properties, and their powers is my passion.

Subscribe

Subscribe for exclusive discounts & newsletters

The Book Bindery Building
2201 West Broad Street. Suite 107
Richmond, VA 23220
(804) 977-2634

LINDSAY(at)GINGERTONICBOTANICALS.COM
 2014-2017© GINGER TONIC BOTANICALS  |  ALL RIGHTS RESERVED
WEBSITE DESIGN BY INDIE SHOPOGRAPHY