It was so much fun to make this brightly-colored, one of a kind Metis sash for a traditional dancer in Alberta. I loved her chosen colors and pattern. Handmade traditional loom-woven ceinture flechee.
Practicum Meeting for All Students
Monday Sept. 24th 7pm
Herbal Healing Inc., Bay G 2410 – 2nd Ave SE Calgary
September 28 & 29th, 2018: Modern Herbalists & Clinical Skills with Herbalists Joanne Wilson & Kalyn Kodiak
MORE Practicum segments are coming soon – There is one segment per month, Sept-April. Segments don’t have to be taken in any particular order, so you can join us any time! Contact StudentClinic@KodiakHerbal.com to learn more.
I am loving this new creation: a combination of chocolate chip cookie dough, with a lavish layer of chocolate and peanut butter drizzle on top! No baking required, Gluten-free, Sugar-free, Dairy-free and Peanut-free, too. These are made using soy peanut butter (Wow Butter), but could also be made with any nut butter that is solid at room temperature.
I will post pictures the next time I make these – they went too fast the first time around! Here is the recipe:
Chocolate Chip Cookie & Peanut Butter Bars
Prep time: about 20 minutes.
- 1 can chickpeas
- 2-4 tbsps Swerve (or other sweetener such as erythritol or xylitol)
- 4 tbsps Wow Butter (or other nut butter of your choice)
- 1 cup Lily’s sugar-free chocolate chips
- optional: 2-4 tbsps water (helps if you are using a blender instead of a food processor)
- Line a 9×9″ pan with waxed paper. Set aside.
- In a food processor or blender, combine sweetener, chickpeas and nut butter. Blend until smooth. You may want to add a small amount of water if you are using a blender. Use as little water as possible to get a smooth mixture.
- Add chocolate chips and stir them in. Press the dough into your wax-paper lined pan, and put in the refridgerator to cool.
Chocolate Peanut Butter Drizzle layer
- 3 tbsps coconut oil
- 2 tbsp nut butter of choice
- 1 tsp vanilla
- 3 tbsps cocoa powder
- In a microwave safe measuring cup, melt the coconut oil and nut butter. (You can also do this on the stove on low heat).
- Once the oils are melted, stir in vanilla and cocoa powder until blended.
- ‘Drizzle’ the mixture over your cookie layer. Set in refrigerator until hardened (About 60 minutes).
- Cut into 12 bars; wrap and store in the fridge or freezer.
If you like your cookie bars on the firm side, you can keep them in the freezer (I find them tastier this way). Other wise they will last in the fridge for about a week.
This is a great high-energy snack for kids because of the healthy fat content. And a great low-sugar, high fiber treat for adults, too!
Delicious, gourmet menu options created fresh for our picnic by the chefs at Sunterra market. Tasty herbal elixirs are included in the picnic.
To submit your lunch order, please email firstname.lastname@example.org with your name and choice of lunch from the menu below, along with Vegan, GF or other dietary restrictions.
Vegan and Gluten-free options are marked with a V or GF. Orders must be received a minimum of 4 days before the event (or I will order you a yummy gluten-free vegan lunch!).
I went out to the harvest grounds today to take advantage of the break in freezing weather. Glorious sunshine sparkling on 2-foot high snowfall, and the relative balminess of -8 degree air were not my primary motivations – I was Poplar Scouting!
This year will be a prolific season for the balsam poplar tree. While the trees appear lifeless, nestled snugly under thick coats of snow, their roots and heartwood are busy flowing and creating. On each tree, little buds boast golden drops of precious resin, the color of marigold petals.
I took many pictures but none of them did justice to the excitement I feel each year when the poplar trees herald the first whispers of spring.
(If anyone wants to teach me to take pictures of tiny buds against a snowy background I will trade you some balsam honey…)
There are still 2 weeks until the Balsam Harvest – it seems the sap flows earlier and earlier every year. This season we will have the marvelous Rebecca Smith, ClH, along with us. Rebecca is a former apprentice wrote her thesis on the Poplar family, and is an advocate for protecting the poplar trees of Calgary.
I’m also excited to be preparing our medicines outside this year, with an open fire crackling beside us, and hot herbal teas for warmth. Sharing the wonder of nature’s medicines and the honoring of the trees is a special blessing that brightens and shakes me every winter!
Favorite Moments with Friends of the Balsam Poplar Tree, 2016 – 2017.
Join us at the 3rd Annual Balsam Harvest & Medicine Making Fest Sunday Feb. 25, 2018
Wednesday, October 18th, 2017
Market on Macleod Atrium (7711 Macleod Trail SE)
A showcase for local herbalists, healers, gardening enthusiasts, botanists, mycologists and others who wish to share information/examples/displays related to nature or herbs with the community. Vendors can purchase booths for sales or marketing, and a swap table for gear, books and seeds will be organized.
Everyone is welcome to enjoy this event! AHA Members receive a free booth for the promotion of their business or display of whatever inspires them as a herbalist. Please contact email@example.com to register for your free member’s booth or for more information. Also check out the Facebook event page. Specially-priced advanced tickets for the Alberta Herb Gathering 2018 will be available, as a fundraiser for the Gathering.