Heal Your Heart with Plant Energy Medicine

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Recently I have been very moved and guided to work with hawthorn more. Hawthorn is best known for its benefits in supporting and balancing the heart. It is full of vitamin C, B vitamins and is rich in antioxidants and bioflavonoids. It’s a deeply nourishing food that also acts as a tonic and brings greater balance to our systems in an extremely gentle manner. It helps to balance blood pressure and bring support and balance to veins, arteries, and capillaries. Because it helps to support and stabilize the collagen in our bodies also helps to repair and build health in the joints, ligaments, muscles, and tendons. It is also helpful for many digestive problems. 
In herbal healing, the energetic factor is often overlooked–the ways in which herbs help us emotionally and spiritually. Plants connect with us not just physically, but energetically. Hawthorn is a very special plant for supporting the healing of the heart on a spiritual and emotional level, as well as physical. It helps to heal and release grief, opens the heart to true expression and connection, and eases anxiety and deep sadness, especially as related to loss or feelings of being “shut down.” Hawthorn brings balance to the energetic heart, allowing for healthy boundaries, which make the heart capable of peaceful, compassionate, and gentle connection. That is a deeply nurturing and wise healing lesson for our physical cells and our souls.
Here is the recipe I was inspired to create. It is so delicious and can be eaten as a treat that is nutritious and healing on many levels. Astragalus is an adaptogen, helping to bring the entire body, mind, and spirit into balance. Ginger helps bring energy and movement to the herbs and into the body, and it brightens the other flavors and makes their sweetness “pop.”

Love Your Heart Herb Balls:
2 part hawthorn powder
1 part astragalus powder
1/2 part ginger powder
honey
Mix the powders together. Add a small bit of honey (maybe a teaspoon), enough to help the powders bind together and form a dough ball. Mix well until a nice dough ball is formed, then pinch off small pieces and roll into balls. Roll the balls in a little hawthorn powder to coat them and store in an airtight container. Enjoy!

I’m not sure why I was led to work with hawthorn or inspired to create this recipe. But I have been working with the plant energy long enough to know that when I am called to work with one, there is always a reason. The energy reaches out where it is meant to go. May it bless any that can benefit from it.

Joy and Peace,
Angie

P.S. Just a reminder…there is still a little time left to take advantage of my Solstice specials on my Herbal Basics Class and my Animal Reiki Class. These are both 25% off through the Solstice on June 21, 2017. The links will take you directly to the information and enrollment page with the discounted price.

Flower Power Tea Blend for the Summer Solstice

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It’s Almost Midsummer–The Solstice!

I have finished Herbal Basics! It is online and ready for you! If you have pre-registered, please enjoy the class. If you were waiting for the class to be completed, now is the time! In fact, in honor of the Solstice, I am offering a 25% off special to Herbal Basics for my newsletter subscribers.

I am also feeling the nudge to offer a 25% off special on my Animal Reiki Class. Summer is such a wonderful time to go outside and do animal Reiki!

Here is a lovely tea blend that is one of many herbal recipes I share in Herbal Basics. Try something fun and do a little Solstice ritual to offer your gratitude to the herbs, plants, trees, and the Earth as you prepare this tea (or any tea). I hope you enjoy!

Flower Power Tea Blend
This is a gorgeous tea that smells amazing, too! It is a great tea to sip during the work day, before bed or as a cold beverage to cool off in the summer. Children will love this tea because it is so colorful and tastes so good!

Ingredients:

2 parts lemon balm
2 parts hibiscus
1 part lavender
1 part rose petals

Blend the herbs together and store the portion you won’t be using now in a glass jar with a tight fitting lid. To brew, use a teaspoon per cup of boiling water. You can make an entire pot and add ice cubes to make a cool drink for summer barbecues or picnics.

Blessings,
Angie
angie-webster-healing.thinkific.com

Herbal Basics homepage

Plants are Our Energetic Allies

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I have always found a deep energetic connection in Nature and her plants.

Sometimes I find myself getting a bit disconnected, but she always calls me back. The flowers, trees, and plants send their loving medicine to me, even if I’m not listening or I don’t fully know how to receive it.

A few years ago, I started receiving messages from the plants during energy healing sessions. I would get an image of a plant or a tree and understand on a deep level that this plant offered medicine that was needed for that particular situation or person. It wasn’t that the person needed to consume the plant, I simply needed to call upon that plant’s energy to allow the energetic plant medicine to flow through and help healing take place.

When this first began happening, I was fascinated! I would look the plant up after the healing session to see what healing properties it held. I always found that the plant was ideally matched in some way to the concerns of that particular client or situation.

In many cases, I was personally led to the perfect herb to help me heal from a particular health issue or a flower essence to help shift an emotional block. This all led me strongly back to my lifelong fascination with Nature, plants, herbs, flowers and generally with being outside and connecting with the Divine Life Force all around us. I returned to making my own herbal remedies and began using plant energetics in my life on a regular basis.

Life does tend to get busy and things happen that seem to come out of nowhere. Sometime in the last year, I found myself so caught up in the tasks of everyday life that I began to forget the plants and flowers again. I still called upon them on occasion, but I could feel myself ignoring my need to re-connect, insisting that I was too busy. Each time I did this, I felt a part of my inner self wither and die. I felt sick inside. And I began to actually feel physically sick, in pain, and thinking in a lesser vibration. I was shutting myself off from that which fed my life force.

One day, in prayer and meditation, I asked to be connected to and nourished by the River of Life. I often do this, but this day I was feeling lost. I suddenly felt a warm, motherly presence that I recognized as the Divine Feminine Aspect of Life—or what many may call Mother Mary. She seemed to be all around me and within me. She said to me, “The River of Life is inside of you and all around you. You are never separate from it. You only need to breathe to remember your connection to it. It is with you always and you can never part from it. You are swimming in it.”

I felt an immense peace. And I remembered the flowers and plants. I remembered my connection was in all of life, on both an energetic level and a physical level. Yet, I had to find my way back to actually applying it, undoing the blocks I had built up in body and mind.

Around that same time, the plants began visiting me in my dreams. First, there was chickweed and calendula. Then dandelion and violet. Soon nettle joined, and then oat straw. Each time a plant would show up, I felt instantly lighter and freer. They were working with me on an emotional level. I also knew enough about these plant’s properties to realize that they were ideal for the physical issues that I was having.

Once the dandelions, chickweed, and violets made their arrival this spring, I went to visit them in person, to pick some for physical medicine and to receive their healing presence. The simple scent of them each time is enough to heal my heart and mind!  Sitting with them in ordinary silent prayerful communion heals my spirit and reminds me of my truth. Consuming them as food, teas and tinctures has been deeply healing to my body as well.

I have returned to my practices of communing with the plants, trees, and the Earth. They are my connection to the Divine, and they are my medicine—on so many levels. It has been the experiences that I speak of here that have encouraged me to teach my Herbal Basics Class this summer. And more classes later on plant energetics. I have felt the nudge for a long time and I am so glad the Divine Mother opened my heart to listen!

Blessings,

Angie

angie-webster-healing.thinkific.com

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Infinite Reiki, Infinite Healing

Infinite Reiki, Infinite Healing by Angie Webster

Infinite Reiki, Infinite Healing by Angie Webster

We all have the ability to heal…

A true healing comes from within.

It’s true. While others can support us in our healing and offer us tools to assist us, the real healing can only happen from inside of us. Once we make the inner shift, the illness or pain falls away and our perception changes.

Every one of us is born with life force energy and we are all connected to a much larger Life Force Energy–no matter what name you give that or how you look at it. While we forget that we are energy beings, we can begin to make a conscious effort to explore this and remember. That is what I learned on my own journey out of many years of multiple chronic health issues. I found that when I shifted my awareness and understanding to this energy, I was able to begin healing. It led me to Reiki, which improved my understanding of energy even more.

Infinite Reiki, Infinite Healing is my new book, which has now been released on Kindle and paperback. It offers simple tools and over a dozen energy exercises to help you begin to learn how to access and work with energy in many ways in everyday life. I share how I began to learn about energy, my journey with being ill and the basics of energy medicine, as well.

Available on Kindle: http://tinyurl.com/q7s9tom
Available in paperback: http://tinyurl.com/qh3lrns

Elderberry Syrup

elderberriesElderberry syrup is very easy to make at home and is a wonderful and tasty way to keep your immune system strong during the winter months or whenever viruses start making the rounds. It can be taken as a daily preventative dose or the dose can be increased during illness or after exposure to help you fight off the nasties. It only takes about an hour to make, costs about $3 for a quart or so and lasts for up to six months in the fridge. Take a teaspoon to a Tablespoon daily for preventative measures and up to a Tablespoon every hour during an illness, until symptoms subside or for the first 24 hours after an exposure to a virus or a bacterial infection. *NOTE*This is not meant to be a substitute for medical advice or treatment. If you or a family member are ill, please follow standard precautions and all advice given to you by your health care professional.

3 1/2 cups water

2/3 cup dried elderberries

about 1-2 inches fresh ginger root, cut up

1- 1 1/2 teaspoon cinnamon

1/2 teaspoon cloves

1 cup raw honey

1/4-1/2 cup organic apple cider vinegar (optional, but adds immune boosting benefits)

Add all but honey and ACV to pot and bring to a boil, cover with lid and reduce to a simmer for 45 minutes to 1 hour. Strain off liquid into a bowl and discard berries, herbs and ginger. Cool in fridge for an hour or so, then add honey and ACV, if using. Store in a glass jar with a lid, in fridge. Keeps for up to six months. Take a teaspoon to a Tablespoon daily for preventative use or a Tablespoon an hour when ill until symptoms subside.

Adding other herbs, such as 1/2 teaspoon to 1 teaspoon of lavender, thyme, rosemary, sage and/or peppercorns will strengthen the immune boosting properties of this syrup as well. Just add them into the water when you first put the berries on to boil and strain them off with the berries when done.

Grain Free Chicken and Dumplings

cauliflowerGrain Free Chicken and Dumplings

Comfort foods are amazing. They can remind you of a special time in your childhood and just generally soothe and heal your body, mind and spirit. My husband and I are contending with a bit of a cold today and some chicken and dumplings, like my Mom used to make sounded just right. Only grain free.

Once a month I buy 2 chickens, as well as my eggs, from a local farm that I completely trust. They are family owned and they let the chickens live a free and happy chicken life, not a caged one. They provide amazingly kind shelters for their “ladies”, as they call them and treat them like fellow family members.  I get about 4 meals and 8 cups of chicken stock from each of the chickens. Nothing goes to waste and all of the bird is honored deeply.

This recipe uses shredded chicken picked from a previously roasted whole chicken, frozen and thawed for this meal as well as stock made by boiling the bones and skin from the chicken after all the meat was removed. You could also buy chicken thighs or breast, cook it and shred it and buy chicken stock, but it’s cheaper to buy a whole chicken, roast it (or crock pot it for several hours) and then pick it clean and freeze what you don’t eat in 1 or 2 cup portions for later meals.

Grain Free Chicken and Dumplings

1 head cauliflower, cut in half

@ 2 cups shredded chicken (leftover from cooked whole bird)

4 cups chicken stock, split in half (made from bones and skin left from picked clean bird)

2 cups water

@ 2 cups chopped carrots

@ 1 cup chopped celery

@ 1 cup parsley or carrot tops (optional)

1/2 teaspoon thyme

1/2 teaspoon pepper

1 teaspoon sea salt or Himalayan salt

additional 1/4 teaspoon sea salt or Himalayan salt

1 egg

1/4 cup coconut flour

1/4 cup tapioca flour or arrowroot

 

1) Chop half of the cauliflower and add it to 2 cups of the stock and 2 cups of water in a large pot and bring to a boil. Turn down and simmer for 10 minutes.

2) While that is cooking, chop the other half head of cauliflower and run through a food processor until it is very fine and grainy looking. Add a half inch or so of water to a pan and bring to a boil, then add the cauliflower grains to the water and cook for about 5 minutes. Drain through wire mesh strainer and rinse with cool water. When cool enough, place on a doubled over piece of cheesecloth or a thin dish cloth and squeeze while twisting to get all the liquid out. Set aside in a medium bowl.

3) Pour the cauliflower and stock into a blender and liquefy to make a smooth and thick cream like base. Pour back into the pot and add carrots, celery, parsley, salt, pepper, thyme the rest of the stock and the chicken and bring back to a simmer for about another 10-15 minutes while making the dumplings.

4) Add an egg, both flours (or arrowroot) and 1/4 teaspoon salt to the cauliflower grains you set aside in the medium bowl and stir well with a spoon. Then knead with your hands for a couple minutes until it feels nicely pliable and holds together well. Only takes about 2 minutes.

5) Check on the soup. If the carrots are tender and seasonings are as you like, then form the dough ball into about 9, 1/2 inch dumplings and drop then into the soup. Let them rise to the top on their own. Put the lid on the pot and let simmer on low for about 10 minutes. Serve.

Adapted from: http://paleoparents.com/2013/guest-post-popular-paleo-cauliflower-dumplings-with-creamy-chicken-soup/

Grain Free Zucchini Muffins

Grain free zucchini muffinsI’ve recently had to make some changes in the way I cook and eat. My body has been sending me signals for awhile that it was having major issues with grains–all grains, even gluten free ones. I already knew sugars were an issue for me, but I had been ignoring that and steadily increasing my intake of various sugars for some time. My body was letting me know it couldn’t handle much more. I had to get off of the sugars again and I had to find a way to stop eating grains. This was a bummer thing to realize just as my zucchini were coming into season and berries everywhere were ripening! I wanted to bake! However, I am not one to be deterred. I have been in this place before when I had to go gluten free, and I found entirely new ways of looking at food and cooking. I have been able to do that again and I am rocking the kitchen once more! I have been making grain free, sugar free or extremely low sugar (no processed sugar) pies, cobblers, breads and muffins.
I have also learned a few things about how grains are processed in our bodies and what can make that difficult for us. In learning that, I have found that with many grains, if I soak them I have no trouble eating them. This has led to me learning how to make oat porridge (delicious!) and sourdough (makes great pancakes!), which I will be making bread from in the next day or two. Soaking grains allows them to release the nutrients, which aren’t available without soaking, and also neutralizes toxins that are naturally present in the grains. Our ancestors always did this. Only in recent modern times did we stop. Notice how in recent times our autoimmune disease have increased as well as digestive disease and gluten/grain sensitivity and celiac? There may be a correlation as the immune system is largely in the digestive tract, extending to the brain and the bloodstream.
Now that I’ve given you somewhat sciencey lesson in grains and immune health, I would like to share a new recipe I have created for grain free zucchini muffins! I made these for breakfast this morning and they are awesome! Nice and fluffy; sort of an egg like fluffiness. If you want a bit more of a grain-like feel, you could add a scant 1/4 cup of almond meal/flour to the recipe and that should achieve that for you nicely without sacrificing the airiness of the muffins. I may try that next time, just to see what it’s like.

Grain Free Zucchini Muffins
1/2 coconut flour
scant 1/4 almond flour/meal (optional, for a more grain-like texture)
3/4 teaspoon baking soda
1/2 teaspoon sea salt or Himalayan salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon allspice (optional, but good)
(*Note: You could 1/2 teaspoon pumpkin pie spice in place of the previous 3 spices)
1/2 teaspoon cinnamon
4 eggs, preferably pastured
3 Tablespoons raw honey or maple syrup (grade B works best for cooking)
1/4 cup unsweetened applesauce
1 small or medium zucchini, shredded (you need about 1 cup)
1/4-1/2 cup chopped walnuts (optional)

Preheat oven to 350 and prepare muffin pans with liners or by greasing well.

1) Shred the zucchini and squeeze the excess liquid out then set aside. 2) Mix the eggs, honey or syrup and applesauce in a medium bowl until well blended. 3) Add in the flour(s), the zucchini, salt, baking soda and spices, mix well. 4) If using nuts, stir those in now. 5) Fill prepared muffin cups about 2/3 full. 6) Bake 20 minutes, until a knife inserted in the middle comes out clean.

Makes 12 muffins.