Week of November 24, 2015 - Gratitude and Thanksgiving

Monday, November 23, 2015 3:27 PM | Anonymous

Grateful green blessings to you all.

A holiday devoted to gratitude! How great is that!? Thanksgiving is a heart full of thanks.
What are you thankful for right now? There are so many things we may want to change, to correct, to fix, to resolve, to make right – and now is the time to let all those go and focus on the blessings at hand.

I am thankful for my family, and grateful it is small. I am thankful for my friends, and grateful they are generous and loving. I am thankful for the plants, and grateful that they feed me and heal me and give me every breath I take.

I am thankful for the wild birds, and grateful for the joy they unfailingly kindle in my breast. I am thankful for the many things I don’t yet know or understand, and grateful that I can still rest in beginner’s mind. I am thankful for my teachers and guides, and grateful that they don’t demand more than I can give.

I am thankful for my mind, and grateful that it remains sharp and coherent. I am thankful for my body, and grateful that it heals quickly and well. (And my body is grateful for nourishing herbal infusions and tai chi and yoga.) I am thankful for the stones of my home, and grateful to the previous generations who blasted them free so I can build a memorial to the goats with them. (Yes! New goat tower photos!)

I am thankful for the trees, and grateful for their gifts of nuts and fruits. And this is a very good time to harvest fruit. That seems odd, doesn’t it? But my indigenous teachers and guides encourage me to wait to pick those choke cherries, wild grapes, and rose hips. Wild fruit is usually more bitter than cultivated fruit, and a hard freeze or two mellows it out and counters the bitterness. And, most importantly, freezing breaks the cell walls and allows us to utilize the minerals and other nutrients in the fruit that aren’t available to us when they are raw or juiced.

The best way to counter the bitterness – and acidity – of wild fruit is to cook it with honey. If very bitter or acidic, add some cultivated apples or crabapples. The pectin in the apples may make your jam too solid though, so be careful to use only a few. I took some photos of wild fruit within walking distance of me, and of a few honeys I have on hand. Want a peek? Come on in.

I am thankful for all of you – my students and my peers, the well-wishers and the cautious beginners – and I am grateful for your loving support of my goals: Restore herbal medicine as the medicine of the people. Reweave the healing cloak of the Ancients. All together, we are making a difference. One glass of nourishing herbal infusion at a time.
Green blessings are everywhere. Enjoy your thanksgiving!


~ Wild Fruit ~

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