Meet epazote

This plant, native to Central and South America, is one of my favorite medicinal and culinary plants to harvest from the canyons of the Sierra la Lagunas. It is traditionally used in Mexican cuisine to season beans, stews, tamales, molés and other dishes. Besides its unique flavor with hints of oregano, creosote and mint, it alleviates gas and bloating caused by legumes and cruciferous veggies. • On the medicinal front it is a powerful anti-parasitic for intestinal parasites for both humans and domestic animals. A tea is made and taken in moderate amounts. A cautionary note...epazote can be toxic if taken in excess, but in moderate amounts has been a safe and effective remedy for ce

Fire roasted root veggies

Root veggies in my new olla (traditional Mexican clay cookpot) all ready to be put in the coals to roast. I’d been wanting an olla and one of the things I love about Mexico is people still travel to the end of dirt roads to peddle their wares. The clay pot fellow came through the other day and I got my olla finally. • It’s been unseasonally cool the past few days, so it’s the perfect time to roast purple sweet potatoes, beets and carrots from one of the local organic farms with a little epazote harvested from the canyon. • Purple sweet potatoes are loaded with antioxidants, beets offer anti-inflammatory support as a unique source of betaine (helps protect cells, proteins and enzymes

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Abbie Jean Ciullo


Functional Nutrition

Wellness Motivation


Botanical Formulas

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