Intuitive Food Forest Network (@IntuitiveFood) has been going on by that name for I don't know how many years.

We'd have to really dig through and find out when we started first making references.

Intuitive Land and Intuitive Living, those had other different origin points that I would have have to dig for to find.

These and other project headings, other platform headings, we've been developing all of them for a lot of years now.

The resources that have started to connect... let's see, it's 230... maybe like 18 hours ago... some really interesting things started happening.

The past 18 hours have radically shifted what we're doing in those projects and pretty much all the projects connected to them, because suddenly we have opportunities that that we've been prepared for that are actually starting to get lit up.

And we're breathing.

And we're seeing a lot of things in a new light.

We're seeing a lot of shifts in how the energy of any particular thing is.

It's challenging to describe.

I keep coming at the same thing over and over again to see if I can verbalize it better. 🥰🙃😊

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So I'm standing in the grass.

And I'm letting the connectables connect.

Experiencing the effect.

And I'm thinking some about two years ago.

And I'm thinking some about four years ago.

And about six years ago.

This is a good practice.

And eight years ago. Eight, nine.

Nine years ago, I think, is when we first registered the Intuitive public domain (http://Intuitive.pub).

And all the work that led up to that.

So, 10 years ago... Oh no, wait a second. 10? Yeah. Whoa. Wow.

What were things like for you 10 years ago?

11 years ago?

I could keep going.

But I'm gonna pause.

That is a profound practice.

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Intuitive Kitchen ••• burger bowl • ground beef, keenly respected & cooked rare • spelt sourdough with farm butter • fermented beets & sauerkraut • chopped kombu kelp seaweed • fresh oregano, sage, rosemary, thyme • dried nettles • olive oil ••• sparkling ginger lemon blend • raw ginger root, raw lemon juice • non-gmo tapioca dextrose • carbonated water ••• and love ••• t.me/IntuitiveKitchen/2220 ••• Intuitive Public Radio • IPR •••

' Dandelion Crowns / Hearts

Possibly my favorite part of the plant are the crowns, which are like a small, tender vegetable.

I've come across specific recipes for this in Turkish cookbooks, but undoubtedly they're eaten in other places too.

To harvest dandelion crowns, you need to get the dandelions when they're young-still in the basal rosette stage.

Digging dandelion crowns / hearts

Using a shovel, you dig up the cluster of crowns, and cut them from the roots.

From there I trim the leaves for another purpose, and cook the crowns like a small vegetable.

Dandelion crowns are tender and delicious, with a texture that might remind you of an artichoke. '

https://foragerchef.com/guide-to-dandelions-harvesting-and-cooking

On Manoomin and ‘Wild Rice’ • heavytable.com/on-manoomin-and-wild-rice

Kefir bug blessings!

BACTERIA

Species Lactobacillus
L. brevis
L. casei
L. hilgardii
L. hordei
L. nagelii

Species Leuconostoc
L. citreum
L. mesenteroides

Species Acetobacter
A. fabarum
A. orientalis

Species Streptococcus
S. lactis

YEASTS

Hanseniaospora valbyensis
Lachancea fermentati
Saccharomyces cerevisiae
Zygotorulaspora florentina

* Source:
www.ufrb.edu.br/kefirdoreconcavo/images/A_diversidade_microbiana_do_kefir_de_água.pdf • t.me/HeatherRaeFunctionalHealth/14355

🔊 Intuitive Culturing • Learning Fermentation • Intuitive Social Food • IPR ••• Subscribe: t.me/+VeSL8lPxXhEh_tl4
   Link: t.me/c/1441041394/136

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Christiane Northrup: "We have to get to know our farmers directly."
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Seed oils aren't actually safe at all. They're very bad for our health.

Apeel may have been approved by the USDA as organic (is this really true??) but it's made from DAG — diglycerides from canola oil — and Paletic Acid — from soybean oil.

Stridently insist your grocery store stop carrying products coated with Apeel.

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