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  • Writer's pictureNaomi & Brian Kenealy

Happy Easter

Artwork provided by Mikhail Kenealy ~ Colors of Easter

To see more of Mikhail Kenealy's work go to

The air is warm, there are buds on the trees and a few early flowers are starting to pop up.

We have been digging deeply into our 21-Day Seasonal Cleanse, and we are truly feeling the changes within our bodies. Our hearts are lighter. Our bodies feel awake and ready to move.

We are awakening along with the rhythms of nature. Are you giving yourself the gift of a gentle reset? We clean closets and drawers, but do we remember to jump start our own digestion.

It is time to let go of the heavy root foods of winter. Look toward the bounty of those fresh spring herbs.

The maple run is over and our trees are just starting to bud. We should have full green leaves in just a matter of days.

Dandelion is one of our first bitter herbs to pop up. Enjoy them in salads when the leaves are young. The larger and older the leaves the more bitter they will be. You can use them in salads, soups, wine and the roots can be used in tinctures. Talk to us about Urban Moonshine Bitters!

Nettle one of our all time favorites! Nettles are considered a superfood because of all the vitamins and minerals that they have. They are an amazing tonic/rasayana for the adrenals and kidneys. Nettles are an amazing spring detoxifier. It will stimulate the liver and gallbladder which always needs a gentle squeeze in the spring. You can use them in tea, tincture and they are delicious cooked. Nettles are an amazing addition to lasagna!

Chickweed is highly nutritious. It is a lot like spinach and can be used the same way. Toss in salads, stir fry or soups. Take advantage while it's around in the cooler spring time. It will disappear as the weather warms.

Ground Ivy is in just about everyones garden or yard. It's in the mint family but doesn't carry the fresh breath gene. This green can be used in salads and cooked dishes. Use caution as it has an intense flavor that can overwhelm a dish. This is a strong bitter that has been used to improve digestion, aids with cough and colds, and is anti-inflammatory in nature.

Plaintain is another plant that you most likely have in your yard. The young leaves are wonderful in salads and cooked dishes. Older leaves should have the fibers stems removed before eating. Brian harvest plantain leaves when we are making poultices for our Panchakarma clients. Plaintain is know for its ability to heal wounds. It is an astringent, anti-bacterial and a anti-inflammatory.

We could go on forever when it come to wildcrafting in our yard. Do a little research and discover what kinds of healing plants you have all around you. Mother Nature gifts us with the medicinal herbs that we need as the seasons shift. Now is the time for growth and cleansing.

Remember bitters are better!

Spring Bitter kisses!

Blessings to all!


With love Naomi & Brian

To see more of Mikhail Kenealy's work go to

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