Herbs and energy go hand in hand for me. The food we consume and plant medicine we use have a specific vibration and personality. Before modern times people had close relationships with them and intimately knew their healing power. We wanted to make an opportunity to help reignite this connection. So each week we are going to spotlight an herb or even a common food item to get to know them a little better and maybe help inspire inviting them into your life with a little more intention.
Winter is the best time to start leaning towards our warming herbs. One of our favorite for the season is Ginger. Ginger has many wonderful qualities for health and healing.
Some of the benefits are:
  • Reducing inflammation in those with arthritis
  • Easing nausea and vomiting by boosting digestive juices and neutralizing acid
  • Calming coughs, colds and opening sinuses 
  • Boosts our immunity
It can be made into a tea, added to dishes and made into chews. Fresh ginger root is easy to find in your grocery store.
Some of our favorite recipes, with Ginger as the star-
Ginger Butternut Squash Soup
Prep time: 20 minutes; cook time 45 minutes; serves 4
2 TBS olive oil
1 large onion, chopped,
2-3 cloves of garlic
1 tsp turmeric powder or one inch of grated fresh tumeric root
1 butternut squash (if you cut in half and roast in the oven it adds an extra layer of floavor and is easier to scoop out)
4 cups of vegetable or chicken broth
1 large apple, peeled, cored and chopped
2 large carrots, peeled and chopped
1 TBS fresh grated garlic
1 teaspoon of salt
Chopped cashews and plain yougurt for garnish
Heat the oil in a large sauce pan over medium heat. Add onions and carrots and cook until lightly browned and soft. Stir in garlic, turmeric and apples and soften. About 4-5 minutes.
Add sqush the has roasted in the oven and broth. Bring to a boil.
Reduce heat, add ginger root and salt and simmer for about 10-15 minutes.
Remove from heat and allow to cool for about 10 minutes. Then using either a blender or emulsifier and working in managable batches, process until smooth. Garnish and serve
Lemon Ginger Shots
12 oz ginger root
6 oz turmeric root
3-4 medium lemons
1/4 teaspoon cayenne pepper
1/4 teaspoon of black pepper


Wash the turmeric and ginger well with a vegetable brush, no need to peel if you use organic ginger and turmeric Juice the turmeric, ginger and peeled lemons in a juicer.
Add the  black and cayenne pepper. Black pepper needed to help get the full benefits from the turmeric.
Store in little glass jars and keep refrigerated for up to 7 days.

I usually drink this first thing in the morning. It is kind of invigorating and kick starts the day.


We hope we have inspired you a little to add a little spice to your life. Be back next week with another wonderful warming herb or spice for the winter. 


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