Supernatural News | Free Class! Fungi for Longevity, Botanical Cookie Recipe & more
The weeds I’m in lately ...
Supernatural News is a publication about herbalism and holistic health, the industry of wellbeing, and resources from Pharmakon Supernatural. Aka: The weeds I’m in lately. In inboxes since 2015.
IN THE NEWS
It’s the apocalypse out there (fish, fire, inferno temps), but if you’re up for living longer: Fungi as a source of bioactive molecules for the development of longevity medicines.
On queue: Smallhold launches mushroom dust!
Zach completed work on an incredible project that opened to the public this month. The reception has been overwhelming, as was what he put into it! Take a look.
Currently reading (er, just finished): The Comfort Crisis, Women Without Kids, The Creative Act. Highly recommend each!
Regarding threatening comfort and one of my favorite subjects, here’s a chat with two in favor: Doing Hard Things | Michael Easter, MA & Peter Attia MD
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SUPERNATURAL PRESS & UPDATES
Read my new story in the latest issue of Serviette magazine (issue 02). Our dear friend and HRBLS photographer Yudi Ela took the photos; they’re special.
“Apothékary Undergoes Rebrand And Is Projected To End The Year With $25M In Sales, Beauty Independent. And … ⤵
Upcoming Event: I’m teaching All About Tinctures for Apothékary on 7/25.
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Botanical Buckwheat Cookie Recipe*
with ginger, pine, and bergamot (v, gf)
Summer baking is debatable except in the case of these cookies which require just a few minutes of heat, and feature such a special combination of ingredients from nature that they both taste like being outside, and are perfect for eating in the wild.
Imagine the bouquet of flavors from forest-y pine nuts, bright ginger, earthy buckwheat, and the musky floral of bergamot, which I harvested from my garden for the role of confetti here.
Central of course is Big Bold Health’s Himalayan Tartary Buckwheat flour*—the ingredient for summer rejuvenation that also supports soil health. BBH works with a cooperative of small family farms that use organic methods of growing, and they’re committed to understanding the soil + plant + immune system connection of the flour.
This recipe is vegan and gluten-free without the need to modify, though you’re always welcome to customize. Simply swapping out the nuts and spices transforms these nuggets into something new, so perhaps keep this recipe around for Fall, and Winter too, not that I’m thinking about either of those seasons rn!
RECIPE
.5 C coconut oil
.3 C coconut sugar
.2 C molasses
1.5 C Himalayan Tartary Buckwheat Flour*
2 tsp baking powder
2.5 TBSP ground ginger
1 tsp ground cinnamon
.3 C pine nuts
Baking sheet and parchment paper
Optional: Dried flowers for topping
DIRECTIONS
Preheat oven to 350 F
Mix coconut oil and sugar until creamy
Stir in molasses
Work in dry ingredients
Fold in pine nuts
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On a parchment-paper lined baking sheet, roll small cookies into balls and flatten with fingers
Bake for 8-10 min (until edges are brown and top is soft)
Cool on a cookie sheet
Decorate as you please
Enjoy outside!
*20% off Big Bold Health’s Himalayan Tartary Buckwheat Flour (and sitewide!) with code Rachelle20