Rose Hips Oats | Traditional Medicinals


We make porridge oats many mornings, but this one was inspired by Traditional Medicinals Rose Hips with Hibiscus Tea. We all began the morning with a bowl of warm oats sprinkled with fresh rose hips, sprinkled with a dash of brown sugar, almond milk, and a bouquet of blooms beside it all. It made for a most magical start to the day, especially paired with Traditional Medicinals Rose Hips Tea that both girls drank up. We don't do much juice around here, so tea is always a special treat that they look forward to. Rose Hips are the fruit of the rose plant. They ripen in late summer and into the fall. Hibiscus is an edible flower and is beyond bursting with flavor and I imagine this tea will transition nicely into a bulk offering from the fridge this summer, chilled and over ice with honey. I've been an actual fan girl of this tea company for many years - their commitment to quality and sustainability is what sets them apart from just any tea bag in a box. Truly. Here’s a simple recipe inspired by their Rose Hips and Hibiscus tea! Serve warm in the winter or make in bulk for the summer with warmed honey and offered over ice in place of juice. 

Rose Hips Oats: 

4 cups water or milk
2 cups whole rolled oats 
1 Tablespoon Rose Hips 
1/4 Teaspoon Cinnamon
2 Tablespoons Maple Syrup
Dash of Organic Brown Sugar 
Side of Blooms 

Heat up the water or milk just to a boil then add in oats and rose hips. Simmer for three minutes. Blend in cinnamon. Sprinkle on top with raw oats for added texture. Serve warm with drizzled maple syrup, a dash of brown sugar, a side of blooms and a big glass of Traditional Medicinals Rose Hips and Hibiscus Tea! 

 There's an amazing giveaway on my Instagram that you and a friend can win a big bundle of delicious teas! Head over to enter! Thank you so much to Traditional Medicinals for sponsoring this post!  

Warm Thyme and Turmeric Soup | Traditional Medicinals


I am beyond thrilled to be partnering with Traditional Medicinals this season as well as braiding a few of their offerings throughout my upcoming cookbook, Tales from a Forager’s Kitchen! I have been such a huge fan of this company for so long and it was such a joy to create a recipe inspired by a few of my favorite tea blends. 

I made a warm vegan turmeric stew with a maple sap base. We have been drinking the sap raw and when used in soup, gosh I don’t even know how to explain the flavor. It’s simple sweet and delightful. overflowing with jasmine rice, carrots, potatoes, English peas, thyme, warm sunflower oil, dried meadowsweet herbs, fresh ginger and paired with a steeped glass of @TraditionalMedicinals Turmeric with Meadowsweet and Ginger tea. The team at Traditional Medicinals goes through great lengths to make sure their products do what they say they are going to do. This process starts with herbalist-crafted formulation, carries through into sourcing high quality, organic ingredients, and ends with their cupping team tasting to confirm what they have worked hard to achieve. I would choose them over any other brand for their intense commitment to sustainability throughout the entire process. I feel completely drawn to their tea lately and the way it nourishes my body and picks me up or calms me down. Turmeric is gorgeous in pigmented color and supports a healthy response to inflammation associated with exercise, as well as supporting digestion.* Meadowsweet can be foraged from riverbanks, wet fields, and roadside ditches. It blossoms June through September and is such a beautiful and wholesome herb. Ginger has always been one of my absolute favorites all year long for its hug to my digestive system, making this tea one of the most warm and nourishing. Perfect for an end-of-winter, welcome-spring type rainy day. 

Warm Thyme and Turmeric Soup

6 Cups of water or fresh maple sap 
1 Cup of water for the rice 
1 Cup sunflower oil 
1 Cup Jasmine rice 
1 Handful of fresh asparagus 
1 Cup mushrooms (In season) 
1 Small bag of carrots (about a pound) 
5-6 Stems of thyme 
4 Tablespoons of turmeric powder or 3 small turmeric roots
2 Tablespoons of ginger powder or 1 small ginger root
1 Cup English Peas
4 Medium-sized potatoes

The turmeric bubbles up on the top of the pot as it cooks and is utterly rich and foamy and delightful both in flavor and color. The palette is a capturing of the essence of the most intense sunset. Such a deep yellow, it almost as if a pastel drawing crayon was crushed and molded into an edible. It is earthy and savory with a bite of spice. The stew pairs well with a warm glass of Traditional Medicinals Turmeric with Meadowsweet and Ginger tea. Turmeric’s wide appeal may have recently gained momentum here in the West, but this healing rhizome or horizontal root has been celebrated as a cooking spice, a dye, and as a medicinal herb in India for over 3,000 years. Used in Ayurveda and Traditional Chinese Medicine to support everything from digestion to everyday discomfort, it has such an enduring legacy.

The goal of this soup is a soft, welcoming texture and aroma. First, chop the carrots, asparagus, unpeeled potatoes, and mushrooms into small cuts. In the fall and winter, I make my cuts chunkier and wider. In the spring and summer, I chop them up skinnier and lighter. It pairs well with the season, warm and rich and thick like a stew and then once the warmer days are here, I keep the soup more free flowing and lighter in texture. Pour in the sunflower oil and the chopped vegetables and simmer on medium for about five minutes. This allows the oils to soak into the vegetables but not get overly caramelized or burnt. 
During the five minutes, give the vegetables a stir here or there….begin to prepare the rice. 

Jasmine rice mixed in makes for a tender bite with each spoonful, fueling the belly with a warmth and a fullness. In a separate pan, bring 2 cups of water to a boil and pour in the Jasmine Rice. Turn to simmer on a medium heat and cover. 

Pour the water or sap if available, into the pot with the vegetables. The rice will cook for about 20 minutes or until all the water has left your sight when you peek into the pot. Set aside, uncovered so the rice does not “over-steam.” 

Place four fingers on the top of the thyme stem and gracefully pull down the leaves to separate from the stem. Chop these leaves of thyme finely and toss into the pot. Add in the turmeric and ginger powder. If you are using fresh roots of each, chop finely, as small as possible to simmer into the base of the soup. 
Let vegetables simmer on a low to medium heat for about 25 minutes. 

Don’t forget your peas! These are my favorite! Their firm pop and fresh flavor adds so much texture and excitement. English peas are known as shell peas or garden peas. They grow inside the same type of shell as snap peas and enjoy a short-lived season during late spring and early summer. They are harvested at their best in May! Once the soup has simmered for 25 minutes, sneak out a carrot or potato and blow to cool it down, then test its softness. If it feels just about right, add in the rice and popped peas and simmer for another 5 minutes. Warming it all together, sometimes I drizzle a little extra sunflower oil in on top to swoosh it all around together. 

Tie a small amount of bakers twine around a bundle of thyme for presentation. It can be bowed to hang on the side of the pot, dipping in just tenderly like a tea bag, or presented on the side of the final bowl, or chopped finely and kneaded into the butter for warm bread. Sprinkled with turmeric on top. The tea can be made ahead time in bulk to be warmed or as a beverage on the side, slightly sweetened with honey or a dash of maple syrup! 

Check out Traditional Medicinals for more ideas on which teas to pair with your meal or morning.

Thank you so much to Traditional Medicinals for sponsoring this post!  

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. 

Maple Syrup Making at the A-Frame!


Our neighbors are the sweetest! They came over this last week to show us the Maple Syrup making process and it's been such a joy to learn about and honestly much less intimidating than I imagined it to be. Fifteen gallons of sap were harvested from our trees from the first two days. I boiled up some small batches and the neighbors took some as well. The taps are still on the trees, but as a ratio perspective, I'm learning, is that with most sap which is 2% sugar, it will take forty-three gallons to make one gallon of Maple Syrup! Forty-three gallons harvested, lifted from bucket to bucket to boiling pot to be boiled down.. such a beautiful, ode to slowing down life and appreciating the most simple things. I am so intrigued. 

What a burnt batch looks like! I put the girls down for bed thinking that it still needed a lot longer, and came out to Max flagging out smoke. The house smelt so good. Like, crisp waffles. Haha! I didn't want to share this, but decided to share the whole process from start to finish. I will be scrubbing this pan for days.

Fresh sap. So delicious to drink on it's own too.

Sap officially becomes Maple Syrup when it reaches 66.9% sugar. The magic moment is measured as it's being boiled on the stove and needs to reach seven degrees above the boiling point of water. When boiling sap reaches 219 degrees F, that means enough water has been removed to officially become Maple Syrup. Maple trees actively run sap the best if the tree goes through a freeze-thaw cycle so it is all based specifically on wind, sun and temperature drops. The other reason is that maple trees produce sap best when it is just before the active growing season. Once the trees leaf out and begin to actively grow they heal very quickly and the holes that were drilled dry up and heal over. It's the perfect way to close the chapter on winter and welcome an ode to a coming Spring and this is for sure the first of many more years of a tradition for us as a family! You'll see on the last image that there are many different variations that a Maple Tree can produce in terms of color. SO amazing! 

Same exact process, same property, same timing and collection times, but three different trees! I am completely obsessed with the color variations and grade levels! I wrote about the entire process in detail and the full tutorial in my manuscript for my cookbook coming out next Spring, so I'm hoping you pick up a copy! Happiest syrup season to you! I am so thankful for this process and the beautiful trees that outpour nourishment to us. 

Wild Blueberry Scones!


We celebrated the 60 degree weather today by busting outdoors and devouring these scones together! I wrote outside in the greenhouse and it felt so sunny and warm.  

I would love to hear feedback if you make this and give me a run down on the recipe instructions! I'm working through over 65 recipes for my manuscript and I've had friends and family who have been making them all and keeping me in line, like, Johnna... that doesn't make sense..chop how.. mix how..? So, if you make this, I'd love to hear from you through my Instagram or email and I'm never too proud for someone to write me and ask for clarification! I think there are many ways to bake, many ways to cook, and many ways to view life. I'd love to hear your perspective. 

So, Wild Blueberry Scones with Bee Pollen Confetti!! 

Wild Blueberry Bee Pollen Scones 

1 1/3 cups of all purpose flour 
1 cup bread flour 
6 Tablespoons of raw cane sugar 
2 teaspoons of baking powder 
1 teaspoon of baking soda 
1 pinch of salt 
3/4 cup of whole milk yogurt 
1/4 cup of whole milk or half and half 
1 teaspoon of vanilla 
6 Tablespoons of butter (about a half a stick, room temperature) 
3/4 cup frozen wild blueberries 
One dollop of honey 
One dollop of maple syrup 
1 Tablespoon of Bee Pollen 
1 1/2 cups of oats 

In one bowl. Mix both flours, raw sugar, baking powder, baking soda, salt, until evenly woven. Add in whole milk yogurt, milk/cream, vanilla, butter, honey, maple syrup, bee pollen and save the oats for last. Once all the ingredients are combined, spoon in the oats gently. Fold in blueberries with a spoon. Place small handfuls in a buttered muffin tin and bake at 375 degrees for twenty minutes. Watch for a browned top. My oven might be on the hot side, so check in at around 18-20 minutes. Sprinkle with a handful of raw bee pollen just after taking fresh out of the oven, so they sink into the warmed parts and latch on. Let cool for fifteen minutes before serving. Serve plain, with fresh berries on the side or a maple whipped cream frosting, then follow up with the handful of bee pollen sprinkles. Magic! 

Whipped Cream Frosting

16 fl ounces (1pint) of organic heavy whipping cream
1/2 cup powdered sugar (sometimes I add a little bit more than this) 
1 Tablespoon MapleSyrup 
1/4 teaspoon vanilla 

Whisk it! Whip it good, in a chilled bowl. Serve! Store the extra in a sealed container in the fridge where it will last around five days or so! 

Pine Needle Tea | Fox Meets Bear


Pine Needle Tea with raw unfiltered honey from the backyard woods and a capful of ACV. My mouth is beyond watering! Pine needles are filled with incredibly high amounts of Vitamin A which aids in maintenance of teeth, bones, soft tissue, white blood cells, the immune system and mucus membranes. (Hello almost end of the tissue season) They have about five times the amount of Vitamin C found in a lemon so, basically a more efficient way to burst goodness inside of you which I am all about. In terms of medicinal benefits, the pine needles, cones, bark, and resin all hold medicinal qualities and potential, as well as the essential oil that can be extracted. The innermost bark can be dried and eaten, and is valued for its high nutrient content, while pine needles can be brewed as a tea or used as an infused liquid in a recipe. Ponderosa, Yew, and Norfolk Pine are all toxic to consume so watch out for those and always be sure to research your region for foraging guidelines and harvesting recommendations! 

Pine Needle Tea | Fox Meets Bear 

Bouquet of Foraged Pine
2 cups Filtered Water
1 teaspoon Raw Honey
Pinch of Salt 
1 teaspoon Apple Cider Vinegar 

Begin with heating the filtered water on the stove at a low to medium heat. Begin with your pined bouquet and separate the needles from the stem, pulling them off in the opposite direction of growth. Make two piles, needles and stems. Take the needles and chop them with a knife or herb chopper like this into one to two inch sections. Place into the water as it just begins to come to a boil. Keep at a lower heat! You want to steep the pine needles, not boil them otherwise they will taste bitter. Simmer on the stove for ten minutes. Add in the pinch of salt which expands the flavor and then turn off the heat and keep covered for five minutes. Strain out the pine needles with a colander or cheese cloth and pour tea into a mug. Stir in the raw honey and apple cider vinegar and sip the woods. 

Its become quite common around here to make this in bulk and store in the fridge for easy access throughout the week for pine smoothies or quick warm ups! Experimenting with pine this week led me to make some really interesting and nourishing recipes that I am super into and can’t wait to add to my cookbook!  Pine trees are more than just pretty to look at there are so many ways to harvest them while also protecting their life. 

 Have you tried pine? Would you try it? It's okay to say no. Do you have access to pine where you live?

I am currently living in the woods with my husband and two girls where I do weird stuff, bake and cook foraged goods and try to be an open minded human. I like to think of myself as a forager of food, whimsy, empathy, imagination, and literally my keys every single day. I'm currently writing my first cookbook titled, “Tales from a Foragers Kitchen!” coming Spring 2018. Come hang out with me over here!

A Nature Collection: preserving finds


A Nature Collection series has started around here and while this isn't a wildly original idea by any means, I've been so happy with it all. It's given us a tangible way to view and enjoy our nature finds. The largest one is titled, 'Our First Summer And Fall at the A-Frame, 2016.' I've been pressing and drying my finds or the ones the girls have been drawn to since we moved in last summer and have been writing little notes to the girls on the back of every single one, like small journal entries or words I hope for them to remember. Focusing on encapsulating what that hike was like or what they said to me, their Dad, or each other during it, like a collection of stories with visual aids. So far I have teared up writing each of the notes to them. (Claaaasic Mom) I want to keep collecting and framing and I dream of filling as much space on the walls as each season passes to bottle up moments spent together outdoors, connecting. I imagine, "Summer 2022, Lue turns ten. Finds robins eggs. Baby robins have flown the nest." Or something like that... Some of the frames are old, some of the frames are new, but each one is titled something different according to that day or experience. 

From the Backyard Woods


I swear the deer have tails like dogs on this island. I've never seen tail fur expanded and so far sprawled, like an open paper fan. Three of them ran through our front yard woods this morning and we sat in awe of them before our family hike. Deer might be the most gorgeous animals in the world to me. Their fur so rich and dense in texture. It feels simultaneously soft and strong. I want to be that. 
Here are a few backyard finds from the week. We had a few rainy days which made for the perfect environment for winter fungi. Turkey tail, Chaga, Velvet Foot (Enoki), Oyster, and many others thrive through winter. These beauties grew on a dead log on our backyard and were tucked beneath a giant covering of logs like a shelter. Oysters are fan shaped, usually 2-10 inches across (5-25 cm). Often grow in a shelf-like formation with overlapping clusters. Smooth, with no warts or scales. Usually white to light brown with firm, white flesh. The gills are white, and are attached to and running down the cap and stem (decurrent). They may not have a stem. If they do it will often be stubby and off-center if the mushroom is growing on the side of a log. If it's growing on the top you will see a more well developed stem. No ring around the stem, and no sack around the base. They smell a little sweet like licorice. I had no idea that moss is preserved under the snow, through winter. Such an incredible gift to see. 


As always, never consume a mushroom you can't 100% identify. Want to know what to forage in the winter in your area? Go to A massive, collaborative map of the urban harvest uniting the efforts of foragers, freegans, and foresters around the world. Absolutely incredible! 

Homemade Wild Yeast



I made twenty loaves of bread last week like a completely *normal* human being and wanted to share with you about my yeast process. Wild Yeast is what we called it at the bakery and the name has stuck. It was incredible to really challenge myself in this way. Some of the days, the girls played with Max, but others ones they continuously explored in flour and now I know how to get through any sort of focus needed activity out in the world. I'll bring a pound of flour and two individual sized baking sheets. Perfect. 

I made loaves with the mixer, loaves completely mixed by hand, elderberry loaves, reishi mushroom, charcoaled bread, morel-chamomile, rosemary, raw honey, maple syrup, apple cider vinegar, salted cardomom and a basic baguette to name a few. The only way I have ever known to make bread was with homemade yeast and please don't judge me, but I never even knew dry active yeast existed until about a year or two ago. I learned most everything I know from when I worked early mornings in a bakery for quite sometime, while I grew Lue in my belly and it was one of the most challenging yet rewarding jobs I've had. (And I've had a lot of jobs) The whole cafe's baked goods, breads for sandwiches, and savory and sweet delights fell on my shoulders each morning, so I couldn't screw anything up. 

 Homeade Wild Yeast is what was used to make bread before 1876, before active dry yeast came out. It's also what inspires me with a foragers lens, because anyone could make an insanely amazing bread from very little and the yeast that grows is better than any dry active bread yeast I have ever used. 

The ratio for recipes is generally a 2:1 ratio in terms of Wild Yeast to Dry Active Yeast, but depends on the consistency of the bread yeast. You'll get to know yours very soon with use. 

Homemade Wild Yeast 
2 cups filtered water 
2 cups flour 
String or Rubber band 

In a jar or container, combine both water and flour and mix gently. Cover with cheesecloth and string and store in a dark-ish cabinet for two days. There will be a bubbling that starts to form. Care for it every other day, adding the same ratios and following the same gentle mix so the flour is combined. The process obviously takes a little more intention and patience than ripping open a packet of yeast, but adds so much more to a loaf of homemade bread both in terms of taste and care. I love this process. For me, it has been like caring for something.. checking in on it and watching its development. The biggest reward is a warm loaf of homemade bread and it is a conpletely approachable recipe. Bread making is honestly therapeutic. Besides the flour mess! I am not even joking, right now I have such a big mess in the kitchen from tonight's two loaves, but it's just a part of the trade off to getting to cook and bake with the girls close by. I love that and wouldn't trade it for the world, mess and all. 

Each time you pull from it, or after you gauge how often you'd like to make homemade bread, you can add the ratio to stay on top of the supply. It lasts really well and such a beautiful process to see unfold. 

Things I've notated, my breads rise so much better when the yeast is at least three days processed. When I was cranking out many different loaves, I combined the ratios and would want to pull from it the next day to use but didn't give it nearly enough time to process even though there was ample yeast from precious processing. So my bread turned out in taste but not in rise/height. Just a thought! 

I'd love to hear if you have any questions, or recommendations on loaves you'd like to see me try. 






Rachel Carson, "A Sense of Wonder"
"Play. Incorporating animistic and magical thinking is important because it fosters the healthy, creative and emotional growth of a child;
Forms the best foundation for later intellectual growth.
Provides a way in which children get to know the world and creates possibilities for different ways of responding to it.
Fosters empathy and wonder."




Charcoal Cinnamon Rolls; A Story about Dark Magic


I'm just kidding, I don't have a story about dark magic. But did the title intrigue you? You can say no... 

It was warm-ish this last week, but more snow came today and I've made five batches of these rolls for our family and others and I cannot even explain how delicious they are. I think protocol is to be more humble when you bake something, or like play it down, but these are one of the best things I've ever made and I feel really proud of them. Mushrooms, goat cheese, cinnamon, brown sugar, butter... all of this together in one little roll.... 



I have been completely enamored lately by cooking and baking with Activated Charcoal Powder for two reasons. 1. I personally have seen anyone in my little circle of viewings, work with charcoal before so it feels like un-charted, exceptionally exciting territory. 2. Because charcoal is so near and dear to me. It has incredible healing benefits and I've been taking it in capsule form for the last few years. Just the most incredible powdered magic. Dark magic, I guess one would say...... No, no, okay, only good magic. Activated Charcoal powder is incredibly detoxifying. It travels into your body, expands, absorbs toxins and bacteria and takes them away. It can be used to relieve bloating and gas or that one feeling you get after you had a little too much wine the night before, for hair and skin, to treat insect stings and mild infections and even to whiten teeth. For me, I have taken it at the very first sign of anything stomach related and completely swear by it. What I am drawn to in this recipe, is combining the sweet with the nourishing benefits of mushrooms, charcoal powder and goat cheese... it's a cinnamon roll that doesn't make you feel like shit, I mean garbage afterwards. It's a breakfast delight with sustenance. You have to try it.


How gorgeous and velvety is this stuff? I want curtains in this pigmented color. I am completely intrigued with it. 

You'll need a loaf of sweet dough to start. Homemade is so good and so simple. It freezes really well to be able to pull out at anytime the night before or even morning of, at the crack of dawn when those little lives wake up. 

Recipe for sweet dough: 

1/2 cup whole milk 
1/4 cup wild yeast 
1/4 cup pure cane sugar 
4 Tablespoons butter (room temperature) 
1 Large egg yolk 
2 3/4 cups whole wheat flour (can substitute acorn flour, coconut flour, almond flour.. ) 
3/4 teaspoon salt 
1/2 teaspoon cloves (optional) 

Begin to combine dry ingredients in a bowl. Warm the milk just slightly and combine in bowl along with the butter, egg yolk, and wild yeast. Mix with hands or mixer until combined. Roll out in sprinkled flour on the counter, kneading the air bubbles out. Notice the dough. If it still seems too sticky, add in a handful of flour and knead until elastic. If it seems too dry, lay flat and scoop a Tablespoon more of wild yeast and work in with hands again, kneading and combining. Set aside to rise. Seal up in container or generally I used recycled plastic wrap. (For example, my old bags I used to buy bulk oatmeal.. etc) and store in fridge or freezer. 

(I won't judge you if you just buy sweet dough from the store... what's important are the following steps for the rolls... but the sweet dough does make it taste better, in my opinion!) 


Foraged Mushroom and Charcoal Cinnamon Rolls 

1-2 cups of chopped mushrooms (I know, just TRUST me...) 
3 Tablespoons of goat cheese (Cream cheese is also incredible) 
1 cup Raw Turbinado sugar 
1/2 cup brown sugar 
1 Tablespoon Cinnamon 
1 stick of softened butter 
1 Tablespoon of Charcoal Powder 
1/4 teaspoon cloves (optional) 



Roll out dough in a square formation, leaving the edges to be thin but not breakable. Begin with the butter and the rule is you have to just use your hands here. Get in there and apply the butter to that sweet dough. Lay chopped mushrooms. Spread evenly over the whole square here. Plop dollops of goat cheese evenly! Sprinkle sugars and cinnamon and cloves. End with charcoal powder by evenly sprinkling over entire square. 


Begin to roll the edge that's closest to you, gently pulling towards you with each tug and continuing the roll all the way towards the opposite edge to make a nice long tube-like roll. Butter your cinnamon roll pan. So many options here.... I've made them in mini loaf pans, petite copper ware, full sheet sized pans and round cake pans. All good options. Take a knife and begin to make slices into the tube, about two or three inches long.. but again go with what type of pan you have.. play around... long and short cuts make for big and small rolls. For example: you've had two cinnamon and kinda want another, but feel awkward about it, you can grab a mini one and then all is right in the world. Layer in pan and sprinkle on top with additional charcoal powder.  Bake at 350 degrees for 27-30 minutes. Check in on them and wait until edges are browned to your liking. Since Activated Charcoal Powder is going to be entering the body to rid of toxins, don't forget to pair a big glass of water with this recipe. I've been trying to bring more water consumption into my diet and can feel a difference in a lot of ways. 


Extra bonus points if you forage you're own mushrooms. Tell me, would you try these? 
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