Do you FINALLY want to be in control of your health and your family's?
How to Use Common Herbs in Your Kitchen to Promote Better Overall Health and Wellness
Learn how easily you can use the healing properties of the foods you already have in your kitchen
You want to be in better control of your health. You want to live a healthier lifestyle.
You don’t want to depend on doctors or take pills for the rest of your life.
You understand that medical care and health care aren’t the same thing. Medical care is crisis care - monitoring and intervention,
yearly physicals, tests, and treating symptoms. Health care is the day to day. It's what you eat
and drink, how much you sleep, how stressed you are, exercise - and you've heard that herbs can help.
Now don’t get me wrong. Modern medicine can work miracles, and there are times when you need to see a
doctor. But wouldn’t it be nice to know how to take care of yourself so you don’t need them as much? Isn’t
prevention better than a cure?
You know what you should be doing.
You know you should be eating right, but the rules for healthy eating constantly change, and everyone seems to tell you
You’ve heard about how good herbs can be for your health. Magazine articles, news stories, and talk shows constantly
tell you so. Maybe you’ve gone into health food or supplement stores, visited websites, or bought a book or two.
But the information is confusing and often contradictory. Look up a symptom in a book and you get a list of herbs,
many with unpronounceable names. How do you know which one to take, or how much? And herbal supplements are
expensive. You’re as confused as ever.
It’s not your fault.
Much of the herbal information we see on TV, in the news, in magazines, and on the internet is wrong, and much of the rest is incomplete and out of context. After all, very few magazine reporters or editors are herbalists, even at the health and wellness magazines. But pages must be filled, and health and wellness sell.
A lot is known about herbs. Herbs have been in use for thousands of years, probably more. But we don’t have a good understanding of herbs in this country. We tend to think of herbs as replacements for pills. It doesn’t work that way.
There hasn’t been a lot of basic research into the relationship between food and our bodies, despite the fact that every
physical part of ourselves is made from the food we eat.
The Food Pyramid changes so often, it’s become a Food Plate. It seems everyone has a diet they’re promoting – generally one that seems to never require us going into a gym again!
We’ve been taught to look for quick fixes and easy solutions. It comes down to soundbites and sales. It’s no wonder most Americans are thoroughly confused!
There is an answer!
For thousands of years or more, people all over the world have known something that we’ve forgotten. That much of the food we eat are healing herbs, and that we can cook with these foods to our advantage.
All our plant foods – herbs, spices, fruit, vegetables, nuts, grains, etc. – are medicinal herbs. All of them have healing properties. And all of them, used properly, can leave us healthier and feeling better than ever before.
You too can make your food your medicine!
You can easily take better care of yourself and your family just by learning how to take advantage of the medicinal properties of the foods you already know and have readily available.
Imagine what it would be like to cook like a kitchen herbalist!
- The flu season is approaching and you know just what antiviral foods to cook.
- You’ve eliminated any digestive problems.
- You know how to strengthen and support your heart and lungs.
- Your brain is better supported, you’re thinking more clearly and forgetting less.
- You sleep better.
- And if you do feel a cold or the flu coming on, you know just what to do – and it starts by reaching into your spice cabinet!
This is not new
Herbs have been used to maintain health for as long as there have been people to use them. The World Health Organization estimates that 80% of the world’s population still uses herbal medicines today.
Many of the herbs you hear about are from China and India. That's fine, but in China and India, many of them are food. And those that aren’t are herbs you shouldn’t be using unless you know what you’re doing.
In much of the world, people are very much aware of the medicinal properties of their food, and cook accordingly. Stronger herbs are also incorporated into meals as needed, or taken as teas. The herbs themselves are used, not a pill standardized on one 'active' component from a plastic bottle.
The grass isn't greener...
North America has our own herbal pharmacopeia. Our foods are just as medicinal. We’ve just forgotten how to use them.
All of our culinary herbs and spices for example are medicinal. Many of our common recipes still reflect a time when we understood that. We use sage with fatty meats because it helps us digest the fat. It also eases the cramping and bloating that can come from overeating. But sage tea with some lemon and honey is also an effective treatment for sore throats. Sage is good for our memory, and improves circulation in hands and feet. That's just for starters.
Basil is common in tomato sauce because it cuts down the acidity of the tomato. But basil can also help us sweat out a fever. It can help to clear the mind and lower blood pressure. It can act as a sedative, calm nervous tension and help with nervous system fatigue. Knowing this, would you consider using pesto in a meal during a stressful time? Maybe add basil to your lunch before a big meeting or exam?
Why buy expensive supplements when you can get everything you need from the food you eat? Why not replace those herbal teas from all over the world with the food you eat anyway, and get the same benefit or better? Or keep the teas you enjoy, considering their medicinal properties when planning your meals?
The School of Kitchen Herbalism can teach you how to cook and eat like a Kitchen Herbalist.
The School of Kitchen Herbalism will:
- Give you a good understanding of herbs and herbalism
- Help you learn the tools for you and your family
- Teach you about the medicinal properties of the foods/herbs you already know or have easy access to
- Show you how to safely and effectively eat your way to better health
Have you ever had mulled wine or cider? Apple or pumpkin pie? Mulling spices are the same spices we use in these pies, and are generally some combination of cinnamon sticks, nutmeg, cloves, allspice, and grated orange peel. Though other spices are sometimes used like vanilla, cardamom, lemon peel and ginger.
Think about when we typically enjoy mulled drinks or these pies - in the fall and early winter. All these spices are antivirals. Next time you want a hot cup of something in the winter, try hot mulled apple cider.
But all of these spices do more. These are all common winter herbs. They’re warming, and improve circulation. They’re often used to treat the cold or flu, and help improve digestion. They have other benefits as well. Cloves and cinnamon are both good for the teeth. Clove is a pain killer. Nutmeg can help relieve anxiety. Allspice is an antioxidant. Orange peel has anti-inflammatory properties and can help promote normal liver function.
According to our definition, mushrooms are herbs too. Medicinal mushrooms have been studied for their anti-cancer properties. They’re anti-viral, and support the immune system. They’re also easy to cook! Medicinal mushrooms include the Reishi, Chaga and Maitake. They may be hard to find in stores, but I’ve seen them in grow-your-own kits. But medicinal mushrooms also include the common mushrooms found in our local stores: portabella, shitake, and button!
If you like mushrooms go ahead and eat them in stir fries, soups, stews, salads, and anywhere else you can think of. If you don’t like mushrooms, there are plenty of other foods we can get the same benefits from.
A complete range of courses is being planned for Kitchen Herbalism, including
- Spices for Every Day
- Herbs for Every Day
- Foods for Every Day
- The Immune System
- The Respiratory System
- The Heart and Circulatory System
- The Digestive System
- The Musculature and Skeletal Systems
- Making Herbal Medicine
- Herbal First Aid
- Herbal Cleaning and Home Care
- Making Herbal Bath and Body Products
- Herbs and Pets
- Wild Crafting by Region
and more. There will also be a mandatory Introducton Course.
The Introducton is the central pillar of Kitchen Herbalism. In this course you’ll get a good beginning herbal education. You’ll learn more about herbalism and how it works. We’ll look at two of the ancient herbal systems still in use, Ayurveda and Traditional Chinese Medicine, not from an historical perspective, but to understand how to evaluate the herbs we use for ourselves.
You’ll also learn about herbal energetics, and something about phytochemistry. You’ll learn how to evaluate the research being done on herbs. This course will give you the basic understanding you’ll need for the other courses. This course alone will be invaluable to you if you want to use herbs of any kind.
You’ll also learn when to get help. Kitchen Herbalism is not intended to replace professional medical care. It’s intended to keep the need for that care down to a minimum.
Here’s what you get in each course:
- An average of ten hours of instruction
Each course will contain an average of 10 lessons. Each lesson will be about an hour of intense video instruction.
- Every video will be downloadable
You'll always have access to your videos even without an internet connection. Play them on you computer, tablet, cell phone, or wherever you play videos.
- A downloadable audio version of each lesson
You don't need to be tied to a screen. Listen to your lessons while in the car, out for a walk, or whenever.
- A downloadable PDF of each lesson
Some people prefer listening, others prefer reading. PDFs also make it easier to search for what you're looking for. And a printed PDF doesn't require any electronic device.
It can be a big step from learning something new to actually putting it to use. The homework is designed to help you cross that step.
Each lesson will include one more recipes to help get you started. The recipes in the Introduction will be more general. The recipes in the other courses will be directly related to the subject of the lesson.
- Recipes Section
This is the place for students to share recipes with each other. Post your recipes, and download the recipes posted by other students.
- Glossary Section
Every course will introduce a number of terms that may be new to you. The Glossary is where you can look up these terms. This makes it easy to study, or to quickly refresh your memory without having to search for where the terms were defined.
- Materia Medica Section
Materia Medica is the term for a body of collected knowledge about the therapeutic properties of any substance used for healing. This section gives you access to a Materia Medica for each herb covered in the courses you've taken.
Every course will have its own area in the forum. Here you can discuss what you're learning with the other students. I will be spending a lot of time in the forum answering questions as well.
- Answers to your Questions
For about six weeks after you've registered for a course, I'll be available to answer your questions. I regret the time limit, but I need to reserve time for writing aditional courses. During this time and after, the forum will be available to you. I'll be spending a lot of time in the forum and will answer questions there.
Commonly asked questions will be added to the FAQ on a course by course basis. This is just one more way to help you find the information you need.
- Bonus Section
The bonus section will contain supplemental materials, such as articles I've written, articles written by others, or any new information about herbs in general or the herbs we're studying.
Once you’ve taken a course, you will always have access to it. It won’t be taken down. If the course gets updated, or re-released, you continue to have access to both the course and any new material even if the course is re-released at a higher price.
Act before the School of Kitchen Herbalism opens later this summer, and get the Introduction for a very special price!
Each course, when released, with everything included and unlimited access will cost just $200!
Registration for the school is not yet open, but we are currently looking for student testers.
The cost for being a student tester is $50. Student testers will have early access to
classes and course work, including videos, homework, recipes, etc. Feedback from our student
testers will be used to insure the course content is easily understandable, to prevent technical
glitches, and to help insure a polished presentation. Student testers will, in exchange for the reduced
tuition, be expected to evaluate the material they receive and provide honest feedback.
Student testers will continue to have full access to the course once the course is released.
For more information, please contact Diane Schips at KitchenHerbalism@gmail.com
Frequently Asked Questions
Still sitting on the fence? Here are answers to some of the most frequently asked questions
Q. Is this a vegetarian plan?
No. We focus on the plant foods because these are the herbal foods, and this is a course on herbalism. We neither encourage nor discourage any other types of food.
Q. What kinds of herbs will be covered?
There is a range that all herbs fall on. On one end are the most food like, safest to use herbs, and on the other are the most medicinal herbs that shouldn’t be used unless under the care of a professional. All the herbs we will cover fall into the food end of the spectrum. Coverage will also be limited to those herbs that are either native to North America or at least readily available at local markets.
Q. Will you be able to cure my ________?
This isn’t a clinical setting, and we can’t diagnose or treat someone online. We also won’t be going into the stronger, more medicinal herbs.
If you want to learn more about the stronger herbs, this course will give you a firm foundation from which to begin. I suggest consulting a qualified herbalist.
Q. How long will I have to complete each course?
As long as you want. You’ll have continuous access to all your lessons, and all the materials are downloadable.
Q. What if I don’t want to follow everything in the lessons?
This is up to you. Our job is to give you all the information. You decide what to do with it.