The Journey

Herbal Update 4/13/21

Published on by RJ1 Comment

Another Module of Science

Over the last few weeks, I have been working on the second module of the Phytotherapy Diploma program at Heart of Herbs school. This module is a bit more self-directed than the other one was. Which makes things a little more difficult for me. While there are clear guidelines for what I should be studying, making sure I study each point can be a challenge.

That said, I do hope to finish this module by the end of the month. I have been able to dedicate time to studying for the herbal program almost every night for the last two weeks. This has helped a lot with consistency and feeling like I am “doing something.”

Soon, I will be turning my attention to the quiz at the end of the module. Everything is open-book/open-note in this program. So, I’ve started a Google Doc with the questions and I notate the answer as I come across it. Many of the questions are multiple choice, but there are five short answer ones. I will begin working on those this week.

Photo by fotografierende on Pexels.com

I am really looking forward to the next module of this program: Ethnobotany. This is something I’ve had an interest in since college when I first took a botany class. Interestingly, I was also enrolled in a couple anthropology courses that same semester. So, I think the blending of the two piqued my interest.

While I am looking forward to the Ethnobotany module, the true herbalism studies are still a bit of ways away. There are a couple more modules to complete before I can officially begin the Master Clinical Herbalist program. This is the place where I think my interest will really pick up with this program and I will fall in love with herbal medicine once again. It is also where I hope that these herbal updates become a little more interesting to read (and write, if I’m being honest).

I totally understand the need for the background in the sciences that we are studying such as human A&P, botany, microbiology, etc. After all, one of the reasons why I opted for the full PTD (Phytotherapy Diploma) is because it includes all this other information. I know, deep down, I will have a more well-rounded understanding of all things herbs by the time this journey is over. But, I’m really looking forward to making my own medicine, growing herbs, and feeling a connection to them.

Program Evaluation/Notes

There were a few reasons why I decided to I wanted to document my herbal journey while completing this program. You can read about them in more detail in this post. But, I also want to use this opportunity to help others if they feel inclined to go on an herbal journey themselves. So, every so often, I will kind of “review” the program I am doing. My reviews will always be honest, but polite. Also, since this program was recently re-done, there still may be some kinks that the school is working out. REMEMBER: These opinions are my own. I am not getting any type of compensation from any herbal school to write a review of their programs, whether it be positive or negative.

Photo by Katerina Holmes on Pexels.com

When I first began this program I was extremely impressed. The first unit in the Phytotherapy program is a welcome unit which is very helpful. It goes over housekeeping information. The first module with actual course material for my PTD program is on Human Anatomy & Physiology. I was impressed with this unit. Included in the course was an A&P coloring book that some students may benefit from. After a few general units pertaining to this topic, each subsequent unit was dedicated to a certain body system. For many of these body systems, there were PowerPoint presentations, embedded course videos, handouts, and more. Each unit ended with a quiz or some type of activity.

To be honest, since this course was quite costly, I was hesitant at first. I had thoughts over if it would be worth my money. After completed the A&P module, I was started to feel better about it.

Then I began the botany unit, which was one I was looking forward to. As mentioned above, this unit is a little more self-directed than the other module. And for me, that was a bit of a disappointment. I know that over the course of this program, this material is covered a few more times. But, I thought a little more effort would have been put in by the course creators. It’s basically a list of topics that need to be covered, a PowerPoint, a handout, a video and then the 50+ question quiz.

I will admit that the book that’s included with this module, Botany in a Day is one I’ve been wanting for a while. And that has proved helpful and I can’t wait to start looking at different flowers and plants and using it in the field.

I’m not saying that I’m not learning anything from this module. I was just expecting a little more direction/guidance on something that pertains directly to herbs.

We will see what the Ethnobotany module is like in a few weeks!

Like What You Read?

See more posts like this one by clicking here.

Barefoot Contessa Recipe 44: Roasted Parsnips & Carrots

Published on by RJLeave a comment

This recipe can be found in Back to Basics, page 179.

I was tasked with making the vegetable dish for Easter Sunday dinner. Naturally, I turned to Ina. I wanted something easy and that could be cooked on the grill. The oven was over-taken by the ham.

By needing the grill, I was left with finding recipes for roasted vegetables. Thanks to a cast iron pan we have, I was able to roast the vegetables in a similar manner as if I had been using the oven.

So, I settled on carrots and parsnips, these were a big hit with the family when I braised them a few weeks ago.

Since I cooked them on the grill and in cast iron, the vegetables cooked much quicker than they would have in the oven. To be honest, they were a little OVERDONE, but they still tasted fine.

Barefoot Contessa Recipe 43 Easy Tzatziki with Feta

Published on by RJLeave a comment

This recipe can be found in Foolproof, page 76.

This recipe can be found online here.

With Easter being this past Sunday, I decided to seize the opportunity to make some Barefoot Contessa recipes. The fact that it was a holiday also meant I had a useful excuse to make an Appetizer recipe, which is one of the areas of the recipes that had been lacking. Due the pandemic, there have been less parties, so the need for apps was almost non-existent. But now there was an excuse and I found the perfect, easy recipe to make for the first appetizer that would go over well with my family.

Easy Tzatziki with Feta.

This is one of two recipes that Ina has for tzatziki. However, the other one is in Parties and is very similar to the one I made. Except, it basically has you make your own Greek yogurt. Even though these are similar recipes, I am keeping them separate since the preparation method is different between the two. There are also some ingredient differences.

Easy Tzatziki is well named since it took less than 10 minutes to throw together. It also doesn’t use many dishes which makes clean up a breeze. Another benefit to this recipe is the fact that, for the most part, you can “eyeball” the ingredient amounts. Ina does give exact amounts for almost all the ingredients, but since this is a dip, it kind of lends itself to eyeball measuring. This can be handy if you’re short on time or don’t feel like washing measuring spoons.

Though I did not serve my tzatziki with Feta cheese, the Greek foods pairs wonderfully together. This can also work well with fresh or toasted pita (which is what I used), pretzels, or just plain veggies. The dip also keeps well for a few days which makes it easy to handle leftovers.

Overall, I’d say that for my first appetizer it was a hit! Though, some people felt that the dip had “something missing” that we couldn’t really put our finger on. I figured it was because I used regular white vinegar over white wine vinegar. But the world may never know!

Magnolia Bakery #4 Banana Chocolate Chip Cake with Nutella Buttercream

Published on by RJLeave a comment

I recently completed my Master’s degree. So of course I had to celebrate the achievement! For me, celebrating includes baking and decorating a cake….and of course eating it! So, naturally, I turned to a recipe out of my favorite baking cookbook: The Magnolia Bakery Handbook.

I had been eyeing this recipe for quite sometime. I loved the idea of banana in a cake and combined with chocolate chips I thought “How bad could it be?” Plus it used one of my favorite ingredients. Nutella! I swear, I think Nutella was originally designed for the Gods, but it somehow made its way to Earth. Luckily for us, we now get to taste this wonderful ingredient.

Continue reading “Magnolia Bakery #4 Banana Chocolate Chip Cake with Nutella Buttercream” →

Magnolia Bakery Handbook #3

Published on by RJ2 Comments

A couple weekends ago (yes, time has been flying!), I was in the mood for a chocolate treat. I didn’t feel like making a cookie and I would be having cake the following weekend (A post about that is coming later). I settled on brownies.

Luckily, the Magnolia Bakery Handbook has some wonderful brownie recipes. I decided to make the simple and basic Double Chocolate Brownies. These are a great brownie. Not too cakey, the right amount of fudgy, and very chocolatey. I felt like I died and went to chocolate heaven!

Plus, they were really easy to make. No stand mixer required!

Continue reading “Magnolia Bakery Handbook #3” →

Barefoot Contessa Recipe 42: Couscous with Toasted Pine Nuts

Published on by RJLeave a comment

This recipe can be found in How Easy is That?, page 195.

Even though Salmon with Melting Tomatoes had a built-in side dish, I still needed one more thing to truly round out the meal. Enter: Couscous with Toasted Pine Nuts.

I still had some pine nuts from when I made gremolata a few weeks back. At least that’s where I think I used the pine nuts originally. I can’t really remember. So many recipes. But I wanted to use them up since I didn’t really know how long they would “keep.” I was storing them in the fridge since they are nuts, after all. And since nuts have oil, they can spoil! (Thanks Rachael Ray)

Luckily this recipe used them all up. Sadly, I will have to buy them again at some point and fork over almost $10 for like 5 ounces of nuts. But that’s a story for another time.

Continue reading “Barefoot Contessa Recipe 42: Couscous with Toasted Pine Nuts” →

Barefoot Contessa Recipe 41: Salmon and Melting Cherry Tomatoes

Published on by RJLeave a comment

This recipe can be found in Foolproof, page 150.

Saturday was my day to cook last week. And even though it wasn’t Friday, I still made fish. Okay, I’ll be honest, we ended up not cooking the fish Friday due to our schedules. But, it was defrosted and we didn’t want to lose it.

Luckily for me, Ina has a handful of recipes that call for salmon as the main star. I was glad I finally got to make this recipe since I had been eyeing it for some time. Salmon with Melting Cherry Tomatoes didn’t disappoint. In fact, it included a few new techniques for me which was great!

The dish begins by having you render onions and garlic in some olive oil until the onions turn sweet. Then you add in some sliced cherry tomatoes and let those cook down for about 15 minutes. While they are cooking, some of they become mushing and split even further, which gives them the appearance of “melting.” Hence the name! Towards the end, you add in balsamic vinegar and basil and voila you have an easy and flavor-packed side dish.

For the star of the dish, the salmon, you start by pan-searing it in a very, very hot cast iron pan. Then the salmon is baked in a hot oven for less than 10 minutes. This was a new technique for me. I had seen and read recipes where chefs sear something in a pan for a few minutes, then throw it in the oven to finish the cooking process. But I never really had the chance to try it for myself until this recipe.

Honestly, I was a little skeptical at first. When I pulled the pan out of the oven, I didn’t think the fish was going to be done. But I trusted Ina and the recipe. After letting the fish stand for a few minutes with a tented piece of foil, it came out wonderfully tender! The simple combination of olive oil, salt, and pepper are really all you need on this salmon. The real flavor punch comes from the tomato “sauce.”

One of the things I loved about this recipe was the fact that it came with a built-in vegetable dish. So, I only had to make an additional starch to round out the meal. That dish became recipe #42, which will be published later this week!

Salmon and Melting Cherry Tomatoes. The couscous side dish is recipe #42.

My New Favorite TV Show

Published on by RJLeave a comment

For some reason, I never seem to be able to hop onto the latest “trend” at the time in which it is a “trend.” For example, I started watching Downtown Abbey after it ended. I recently purchased HBO Max to finally start watching Game of Thrones. See what I mean?

Well, my latest favorite TV binge-watch is no different. Granted, I’m not as late to the party as I could have been. As you may have noticed, I started to complete more baking-related recipes over traditional “cooking” ones. Recently, I’ve fallen in love with the idea of baking. So it was only a natural progression for me to begin watching The Great British Baking Show on Netflix.

And let me tell you: I LOVE it! I don’t know what took me so long to watch, but I’m happy that I finally allowed this show to enter my life. I love that the contestants are amateurs instead of seasoned professionals. Unlike American culinary competition shows, the judges are more polite, everyone is more polite actually.

I can’t wait to watch more!

Magnolia Bakery Handbook #2 Chocolate Chip Cookies

Published on by RJLeave a comment

Friday I woke up and decided I felt like baking. I know, I know. What a surprise. I was planning to get lunch with a friend who I haven’t seen in a while, so I thought it would be nice to make cookies and give her some. I’ve learned that if I want to keep baking the way I have been, it’s best to give the treats away. That way, they’re not in the house very long and tempting me to eat them all!

Naturally, I decided on the most common and most popular cookie there is: chocolate chip. And naturally, I knew it would be the recipe from Bobbie Lord’s Magnolia Bakery Handbook. Thanks to my well-stocked pantry with baking supplies, I only needed to run to the store to get some chocolate chips.

Continue reading “Magnolia Bakery Handbook #2 Chocolate Chip Cookies” →