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Wise Woman

Aubrey Mundell


I am nearing the end of my 34th revolution around the Sun, and the Wise Woman in me is finally feeling comfortable in her own skin.

To her, smile lines and crow's feet are a thing of beauty, as they symbolize a happy heart and a joyful life.

She has let go of expectations from herself and others, and lives in the dance of the present moment with the Universe.

She knows she will always be taken care of if she listens to her heart and does what brings her joy.

She's not afraid of her darkness and willingly meets her karmic experiences with open arms and a humble heart.

She honors hearties with all creatures and knows that thy are as much her as she is them. She acknowledges the power of the sacred cycles of life-death-life and knows that from dust we came and unto dust we will return.

She does not fear death, she embraces life!

Oregon Grape Chia Seed Jam

Aubrey Mundell



  • 2 C Oregon Grapes
  • 2 Tbs sugar
  • 1/2 lemon
  • 2-3 Tbs chia seeds
  • 1/4 C sweetener of choice (sugar, honey, maple syrup etc.)
  • Cheesecloth


Place 2 C of Oregon Grapes in a small saucepan and sprinkle 2 Tbs of sugar over the top of them. Stir and heat on medium until a slight syrup starts to form. At this point you will want to get a potato masher and start squishing the Oregon grapes to release their juice. Once you feel that you have smashed as much juice out as possible, remove from heat and set aside to cool slightly.

Line a small berry strainer with cheesecloth and place it on top of a 4 C glass measuring cup. Strain the Oregon grape juice mixture from your pan through the cheesecloth lined berry strainer into the glass measuring cup. Let it sit for a minute or two to allow as much juice to drain out as possible. Gather the cheesecloth from all four sides and twist and squeeze the Oregon Grape pulp to extract the last of the juice (Be careful, it will be HOT! You may wish to let it cool for a bit longer before proceeding with this step). Compost your left over pulp. You now have your base for your jam.

Add the juice of 1/2 lemon, 1/4 C sweetener of choice, and 2-3 Tbs of chia seeds to the glass measuring cup with the Oregon Grape juice and mix well. Let this mixture sit on the counter for 5 minutes or so to allow the chia seeds to work there magic and start forming the jell that will hold your jam together. After 5 minutes, mix again and pour your Oregon Grape Chia Seed Jam into your jar of choice and refrigerate. This will last in the fridge for up to 2 weeks.

Bourbon Rose Hip Smash

Aubrey Mundell


'Tis the Season for cocktail parties, so I thought I would try my hand at some wild cocktails. The best time to harvest rose hips is after the first frost, so now is a great time to get out there and gather these wild edibles. 

Rose hip simple syrup:

  • 2 C rose hips
  • 3 C filtered water
  • 3 C sugar

Wash the rose hips and add them to  1.5 C of boiling filtered water. Simmer for 5 minutes and strain the pulp through multiple layers of folded cheesecloth (this keeps the seeds and irritating hairs from getting into your syrup). Keep the rose hip infused water in a separate container to cool. Add the rose hip pulp back into the pan with the remaining 1.5 C of filtered water. Bring to a boil and simmer for 5 minutes and repeat straining process. Add the remaining liquid to the first batch of infused water. Combine the infused rose hip water with 3 C of sugar in a clean pan and bring to a boil, stirring constantly. Remove from heat, bottle and cool. You've now made rose hip simple syrup. You will want to store this in the fridge and it should last up to 2 weeks.

Bourbon Rose Hip Smash:

Muddle 3 orange slices in the bottom of a cocktail shaker. Add 6 mint leaves, 1.5 ounces of rose hip simple syrup (you can add more or less depending on your sweetness preference), 2 ounces of your bourbon of choice (mine is Bulleit) and top with ice. Shake, Shake, Shake and strain into a collins glass filled with crushed ice. Garnish with a mint sprig, orange wedge, and rose hips.

Sip and ENJOY!