Ginger, Mint Springrolls & Adaptogenic, Lemon Balm Dressing

With the heat of summer in near full swing, I'm not typically in the mood for a heavy duty meal.. or really much of anything other than lazing about while reading or Netflix and rosé. I'll admit that I'm not much of a summer person. There's something about the combo of endless sun, heat and an over abundance of fun that really overwhelms me. Reading back on previous posts, it may seem like I host a discomfort for every season but this is not true; I love spring, autumn and cool, foggy days. Basically, I can't handle extremes but I have an appreciation for each season regardless of what I say. (I'm from New England. If we can't complain about the weather, what's the point?) Changing up my meal routines with the seasons is a great way for me to remain present with the land and in my own body. Plus, summer is prefect for finding fresh flowers, fruits and vegetables to add to every meal. 

Most of the herbs used in this recipe are gut healthy and perfect for summer sluggishness. The dressing was inspired by a traditional tzatziki  sauce with a few herbal updates. You can always sub the shatavari with another powdered adaptogenic herb (ashwaganda, maca etc) or add mint if you don't have fresh lemon balm on hand. Most farmers markets carry edible flowers these days, so keep an eye out next time you're out and about. 

You can read more about gut healthy herbs in my newest zine, Trust Your Gut. Get a copy here. 


Mint (Mentha)
Soothing to the digestive tract, mint is considered to be a carminative which is an herb that promotes digestion and eases flatulence. Stimulates the mind and cools the body. 

Ginger (zingiber officinale)

Warming and stimulating to the digestive system, ginger is an extremely versatile herb medicinally and in the kitchen. Ginger is also helpful for easing nausea and morning sickness. 

Lemon Balm (melissa officinalis)

A calming and soul soothing nervine*, lemon balm is excellent for easing emotional stress and physical exhaust due to nervousness. The aromatic properties of lemon balm can stimulate the mind while soothing anxiety. 

Shatavari (asparagus racemosus)

Sometimes called the "queen of herbs" in Ayruvedic medicine, shatavari is a valuable adaptogenic herb for balancing hormones while increasing strength. Also, beneficial for soothing the digestive tract and cooling excess pitta (fire). 


P.S. Trying to find a sauce that the Great Kosmic Kitchen hasn't made was really difficult. Turns out we think alike, so I will also encourage you to try their Adaptogenic Miso Dressing and their Lemon Balm, Lavender & Mint Sauce


1 cup white or brown rice
2 tbs grated ginger
2 cups water

Rice paper
Shredded carrots
Mint leaves
Edible flowers (nasturtium, violets, etc.)
Flax or sesame seeds
Optional: Shrimp, chicken, pea shoots, lettuce

1 1/2 cups greek yogurt
1 small cucumber
1/2 cup fresh lemonbalm
1/4 tbs shatavari powder
1 tbs honey
1/2 tsp rice vinegar
Salt & pepper to taste


Rinse the rice and place in pot or rice cooker. Add ginger and cook rice as you normally would then let cool.  I like to toss the grated carrots with a tablespoon of apple cider or rice vinegar and some flax seeds, but this is optional. Peel and slice zucchini into thin strips and do the same with the avocado - it helps to scoop out the avocado slices with a spoon.  Once your veggies and rice are prepared, submerge your rice paper, one sheet at a time, into warm water and lay out on a clean surface. Start the layering process with your flowers and mint leaves. Next add carrots zucchini and avocado, then 2-3 tablespoons of rice.  This video is rather helpful for rolling techniques, and it's easier than it looks! Roll tightly and seal edges with a little bit of water if the paper isn't sticking. 


Peel and cut cucumbers into small cubes. Layer lemon balm leaves, roll them up and cut into thin strips until you have about half a cup worth. In a small mixing bowl combine cucumbers, yogurt, lemon balm, honey, vinegar and shatavari powder and mix well, adding salt and pepper to taste. (Go easy on the salt. You'll only need a pinch or so for this sauce.) Mix in a food processor if you want a smoother version of this sauce. Cover and let sit in fridge for 30 minutes to an hour before serving.  Will keep in fridge for 3-4 days.

Preserving Spring with Herbal Vinegars

The plants are here! Fi.Na.Ly. This past winter was long and brutal, but we have made it through to the other side and I for one, am pretty damn grateful. I grew up in New England and am no stranger to snow, but Montana is on another level.  I'm not exaggerating when I say that I didn't see a speck of grass from December to March. There were days when I felt as though I was losing my mind from being housebound for so long, but I somehow got ahold of myself and managed to make it to spring. 

In May, I made my way back to New England to pick up my car, teach some workshops and visit with friends and family. In my opinion, there are two good seasons in Maine: early Summer and Fall. Spring seems to be just an idea here as it often snows through April then will suddenly turn to hot and sticky Summer weather. June however, is the  exception. With all its rain and temperamental sunshine, "Junuary" is a very real thing and I love it. This type of weather permits me to be outdoors as long as I please while enjoying the lush greenery that is abundant this time of year. 

One thing that I've been lusting over recently is stinging nettle (urtica dioica).  I haven't had much success harvesting fresh ones in a few years but my friend, Ben was kind enough to let me in on the secret nettle patch behind his house in southern Maine this week. "Nettle is like a beast with a heart of gold," says the Rodale Herb Book, and is often considered something to be avoided due to its wicked sting. However, it should be noted that the sting can also do us some good! The practice of hitting the skin with fresh nettles is called urtication,  and is considered helpful for treating arthritis, inflammation and joint pain. I also just read an article about urtication as a sexual fetish which is brand new, very fascinating news to me. 

Stinging nettle is an incredibly nourishing plant that is a fantastic source of iron and provides relief from seasonal allergies. My former herb school teacher, David Hoffman once said, "when in doubt, use nettles". This is an herb that has a multitude of uses and is often recommended during pregnancy. It's also one of my favorite plants to cook with (nettle pesto anyone??) because of its rich, creamy flavor. The sting will leave the plant once it's boiled or held in vinegar, so there's no need to fret over that. Also, wear leather gloves and long pants (do you have leather pants? Good, wear those) when you're harvesting to avoid the sting.

One way to preserve nettles and other nutritious plants, is to steep them in vinegar. Not only does this keep the plants intact through the colder seasons, but you'll also get a rich herbal vinegar to put on salads, meats, soups or your body. Herbal vinegars have a long history of use with digestion, cold & flu relief, hair care, skin toners and foot soaks. Some people exclusively use vinegars in place of shampoo and by adding plants to your vinegars, you'll gain all those beautiful nutrients which can help ease dandruff, encourage hair growth and make your hair shine (see hair formula below).

When I'm making an herbal vinegar, or really any medicine, I typically don't have an exact formula. This is often called a "folk method" of medicine making as it's based on what you feel is right for that formula. It's part intuition and part common sense, in my opinion, and not as daunting as you may think. With the following recipes, I don't give exact measurements so I invite you to feel it out and see what works best for you. Fill the jar to the rim with your chosen herb (preferably fresh), then completely cover with the vinegar of your choice.  Also, keep in mind that you can snack on these plants once they have been steeping for a few weeks! I like to add some fresh mushrooms or carrots to my concoctions for later consumption. 

P.S. Please be mindful when harvesting in the wild. Do don't over harvest or deplete the area that you are in. You can read more about my views on this HERE . Just bear in mind that you never need as much as you think you do. 


Fresh nettles
1 handful fresh cleavers
2 cups apple cider vinegar

Fresh nettles
6-8 slices reishi
2 cups apple cider vinegar

Put on gloves and cut up nettle leaves into a pint size jar, lightly pushing the leaves down every so often. Chop up cleavers - or reishi - and add to the jar. Cover with apple cider vinegar and cap tightly. Shake daily. Infuse for 1-6 weeks depending on taste preference. Keep herbs in vinegar or strain out with a fine mesh strainer or cheesecloth. Store in a cool, dark spot. 

Vinegars will sometimes rust metal caps, so place a sheet of wax paper or cloth between the lid and the jar. Or use plastic lids. 

Other herb combinations

  • Rose petals, oranges, cinnamon sticks, champagne vinegar

  • Dill, sweet onions, garlic, white wine vinegar

  • Tarragon, rosemary, thyme, red wine vinegar

For hair care:
Fresh rosemary
Rose petals
Apple cider vinegar

Also try adding berries, stone fruits and seeds.