This kid-friendly summer “Sangria” is the perfect hydrating beverage to bring to a barbecue, pool party, or wherever your adventures take you. Packed with a blend of supportive tonic herbs for hot, dry weather, this herbal ode to Sangria will uplift the spirit, promote cardiovascular vitality, fortify the nervous system against stress, and rehydrate those summer bods. Bring on the summer vibes sans the harmful and dehydrating effects of alcohol!

This delicious meatball and pasta dinner is a wonderful way to celebrate the beauty of Einkhorn flour, the world’s oldest cultivated wheat. It has never been hybridized or altered by modern farming, which means:

• Easier Digestion: Modern wheat has 42 chromosomes, but einkorn only has 14. This gives it a simpler gluten structure that is much easier for many people to digest.

• High Nutrition: It is packed with protein, healthy fats, and powerful antioxidants (like lutein) that reduce inflammation.

• Low Glycemic Index: It breaks down slower in your body. This helps prevent sudden blood sugar spikes.

As these meatballs are made with whole wheat einkhorn flour, shiitake and lion’s mane mushrooms, and tempeh, they are jam-packed with protein, beta-glucans, and various compounds that support cognitive, gut, cardio-metabilic, and immune health. And combined with fennel, this unique flavor and texture combination is superfood alternative to your traditional meatball.

This is one of my favorite Spring and Summertime tonic recipes to share with the community, because its so nutritious yet so easy! Stinging nettle and dandelion are among the most nutrient-dense food herbs Mother Nature has to offer us, and both outshine mainstream salad greens like kale, spinach, and arugula when it comes to vitamins and minerals.

This recipe is also quite versatile in that you can swap in whatever bitter greens you have access to this season. If you’ve taken one of our culinary herbalism workshops or classes, you’ve probably seen some version of the herbal staple demonstrated with your own eyes. Enjoy!

This cozy soup is an extremely nutrient-dense way to bolster my family’s immune system, which is constantly under attack in the fall and winter months. All of the tonic herbs in this recipe are intentionally prepared in ways that best unlock their vitamins, minerals, and immune-supporting power. Many of them are staples in my Fall and Winter soups. This soup is hearty, herby, and warming for the body and spirit. I often whip up a big pot to wow guests or sneak some immune support into my kids (usually with dinosaur-shaped pasta subbed)!

This is a beloved recipe I’ve shared widely amongst my herbalist network. I love introducing it to those who have never heard of oxymels, shrubs, or the general idea of drinking vinegar, because its such a delicious gateway drug! It’s deep crimson color, notes of red fruit, spice, and floral, and uplifting buzz conjure the experience of a comforting glass of Merlot. This tasty, joyful oxymel works great as a daily tonic during those long winter months and is delightful when added to iced water or seltzer for a joyful, fancy beverage. Pro tip: a splash of a fresh juice like apple, pear, strawberry, or apricot can brighten and cool the vinegar intensity, and red berries and/or cinnamon sticks make great garnishes!