Angeles’ Nopales Asados

Nopales or nopalitos are the pads of the nopal or prickly pear cactus, well known for its high antioxidant, vitamin, mineral, and fiber content. Nopales contain quercitin, a highly anti-inflammatory flavonoid specific for the treatment of allergies. And they are traditionally used throughout Mexico to lower blood sugar in type II diabetics. This paleo-friendly recipe is also a good way to cut the carbohydrates out of your sandwich.

Angeles learned to de-spine the nopal pads when she was seven. Her abuelita showed her that it’s all in the secret of holding the knife. She holds the nopal pad at its base with a fork over a sink lined with newspaper, and moves the knife down across the face of the cactus at a 30-degree angle. When all the spines are removed, she peels the sides of the pad.

  • 2 nopales
  • olive oil, enough to lightly coat the pads
  • dash of salt pepper
  • sandwich fillings of choice: we like grilled queso fresco, organic salsa, and grass-fed steak

After removing spines, lightly coat nopales with olive oil and grill or sauté over medium heat until just brown (about 2 min on each side).

Add a dash of salt and pepper and use as the sides in your sandwich of choice. If you leave the grill/pan hot you can grill some queso fresco and/or grass-fed steak. Drizzle with Norma’s tomatillo salsa!

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Abuelita Linda’s Super Power Champurrado

This warm, traditional beverage is prepared with masa de maíz, cacao, cinnamon and almonds.  Served warm during the winter season, alongside tamales and churros, the warming sweet flavor is nourishment alone. We have added adaptagenic roots, herbal medicine that enhances the body’s ability to feel calm, grounded and uplifted.  This recipe was perfected by Abuelita Linda, whose magic in the kitchen heals all!

And in the spirit of gathering around the table with family and friends, this recipe serves  around 12 people.  But if it’s just you and a good book, it can easily be scaled down or stored in the refrigerator for several days.


  • 10 cups of water
  • 2 cinnamon sticks
  • 3/4 cup organic corn masa
  • 1 cup cold water
  • ¼ cup flour
  • 2 tbs cocoa powder
  • ½ tsp vanilla extract
  • 3 cups Almond Milk, Coconut Milk, or Cream
  • 3 tbs of honey or a small cone of piloncillo (raw sugar cane)
  • 2 heaping tbs of Farmacopia Super Power Adaptagenic Powder Blend (or your choice combination of Ashwaganda, Maca, Eleuthero, Mesquite, and Licorice powders)
  • 1 cup cold water
  • Cinnamon powder garnish


  • Bring water to boil in a large pot.
  • Add cinnamon sticks, cover and allow to simmer for around 10 min.
  • Mix together corn masa, flour and cocoa in a bowl (Adding a little bit more corn masa if you desire a beverage with a thicker consistency).
  • Whisk 1 cup of cold water into the mixture until all powder in incorporated and smooth.
  • Slowly pour the mixture into the pot, constantly stirring to avoid clumping.
  • If using piloncillo as a sweetener, add now so the cone can dissolve. If using honey wait to add until a later step.
  • Cook over a low heat until the mixture comes to a low rolling boil, stirring often to avoid burning on the bottom of the pot.  This process can take up to an hour.
  • Allow the mixture to cook for an additional 15 minutes once it has come to a low boil.
  • If using honey as sweetener, stir in now. Sweeten to taste.
  • Stir in vanilla extract and choice of milk.
  • Mix herbal powders in a bowl.
  • Again as you did with the masa blend, whisk 1 cup of cold water into the mixture until all powder is incorporated and smooth.
  • Slowly pour the mixture into the pot, constantly stirring to avoid clumping.
  • Serve warm with a sprinkle of cinnamon on top. Enjoy!

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Homemade Salsa Favorites

The base of a good salsa besides the chiles is, el tomate!

Homemade salsa is one of the easiest ways to pack some flavor and a little bit (or a lot!) of heat into your food. 

This spring we partnered up with Daily Acts and Left Coast Wholesale to distribute over 200  garden kits which included Geopot Fabric Pots, organic soil, seeds and a variety of plant starts including medicinal herbs, tomatoes, tomatillos, and chiles.

It’s time for the tomato harvest and our community has some of their favorite homemade salsa recipes to share with us:



  • 8 Tomatoes, Roasted 
  • 1 Garlic Clove, Roasted
  • 1/4 onion, Roasted 
  • 4-6 Serrano Chiles, Roasted (depending on the spice you like)


  1. Roast the tomatoes, garlic, onion and chilies on a dry sauté pan or comal (a griddle made from sandstone) on medium high heat until charred.
  2. In the molcajete, grind the onion down until juices start to release, then grind the garlic, tomatoes, and chilies to the consistency you desire. 
  3. Season with salt, If needed, give a few more grinds to combine all the ingredients. Serve the salsa right in the Molcajete and enjoy!



  • 10 Tomatoes, Roasted until charred
  • 2 Garlic Cloves, Roasted until charred
  • 1/4 Onion, Roasted until charred
  • 10 Serrano Chiles, Roasted until charred


  1. Place the roasted tomatoes, onion, garlic cloves, chili peppers in a blender with  ¼-½  cup of water and pulse until all ingredients are finely chopped and mixed.
  2. Add salt to taste, garnish with cilantro and enjoy!

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Herbal Cough Syrup


¼ cup elecampane root

¼ cup echinacea root

¼ cup wild cherry bark

¼ cup grindelia

2 tsp orange peel

1 tsp licorice root

2 sprigs of fresh Rosemary

2 tbs of fresh thyme

½ cup marshmallow root

½ cup mullein leaf

4 cups cold water

2 cups honey

1 cup vodka, brandy or cane alcohol (optional to increase shelf life)


  1. Combine elecampane, echinacea, wild cherry bark, grindelia, orange peel and licorice with cold water in an uncovered pot and bring to a boil.
  2. Reduce heat and allow herbs to simmer 30 to 40 minutes.
  3. Remove from heat and add in marshmallow and mullein
  4. Let steep 1 hour.
  5. Strain herbs using a cheese cloth or fine wire mesh strainer pressing out all liquid (careful, liquid will likely still be hot!). Discard used herbs in compost.
  6. Once liquid has cooled to just above room temperature, add honey and stir to incorporate.
  7. If using vodka, brandy or cane alcohol, add here and stir until well combined.
  8. Bottle in sterilized glass and refrigerate.

For acute support take 1 T up to 3x daily.


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Doña Norma’s Chicken Soup with Herbs for Immunity


  • 1 organic chicken
  • 3 carrots
  • 1 chayote
  • 2 sticks of celery
  • 2 medium potatoes
  • 6 garlic cloves
  • 1 medium onion
  • 2 zucchinis
  • Salt and pepper to taste

Optional Medicinal Herbs to support the immune system

    • Epazote (supports immunity by supporting healthy intestinal flora)
  • Cilantro (Antimicrobial)
  • Turmeric (Anti-inflammatory, antimicrobial)
  • Ginger (Antiviral, analgesic, expectorant)
  • Oregano (Antiviral, antimicrobial, expectorant)
  • Thyme (Antispasmodic, antimicrobial)
  • Peppermint (Antiviral, antimicrobial, analgesic)


In a large pot, place 2-3 liters of water to boil, place the chicken and add garlic and onion. When the meat is soft add the washed vegetables, peeled and cut to taste. At the end add salt and pepper to taste and the herbs of your choice to taste.

(If you use turmeric and ginger add them with the vegetables).

Customize your soup with medicinal herbs according to your taste!

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Herbal Tea for Fever

Did you know that fevers function to fight off infection? The part of the brain called the hypothalamus turns up your body temperature so that virus and bacteria cannot survive. The herbs in this tea support a fever in doing its hard work.  They are also antiviral, antispasmodic and calm nervous tension.


  • Yarrow
  • Elderflower
  • Lemon balm
  • Peppermint


Mix equal parts of each herb in a bowl and store in air tight jar for future use.  When ready to enjoy, bring water to a boil.  Spoon 1 tbs per 8 oz water herbs into a tea pot, french press or tea bag.  Pour water over herbs and let steep at least 20 minutes before serving.  Get well soon!

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Passionflower Rose Agua de Jamaica

For stress relief in the face of systemic racism

  • 1-part passionflower
  • 2-parts Hibiscus flower
  • 1-part lemon balm
  • 1 part rose petals
  • ½-part rose hips
  • Local raw honey

We serve this herbal agua fresca at our Farmworker Clinic to relieve nervous tension.  Nine out of ten of the Latine and Indigenous community members who join us at the clinic report extremely high levels of stress.  These essential workers face economic insecurity, systematic racism, and traumas of displacement and deportation in a hostil political climate.  Passionflower, rose and lemon balm calm the nervous system, lift the spirits and help people relax into their acupuncture and massage treatments.


Cover herbs with just boiled water.  Let steep for 20 minutes.  Strain and add honey to taste.  Cool and serve over ice.

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Be Here Farm Padrón Peppers

Padrón chile peppers, originally from Central and South America, are a celebrated dish in Spain where an annual festival Festa do Pemento de Padron is held in their honor every August. Be Here Farm grows their padrón peppers in the Sonoma Mountains at their certified biodynamic farm. Thank you for the bountiful donation we helped distribute this morning to Latine families facing food insecurity. Denisse of La Plaza: Nuestra Cultura Cura likes to eat them roasted alongside black beans. Yum!


  • A couple handfuls of padrón pepper
  • Salt
  • Olive Oil, organic cold pressed EVO


Toss the peppers in salt and olive oil and pan fry over med/low heat for about 10 minutes or until the skin blisters. Enjoy warm! We also love roasting these over open fire! Wait for the surprise…about 1 out of 10 of these peppers is spicy hot.

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Samantha’s DIY Coconut Rose Deodorant


You can make your own deodorant free of toxic chemicals with just a few simple household ingredients! With raised fists of resistance…lets make sure we smell like roses! 


  • 5 tsp. baking soda (substitute arrowroot powder for sensitive skin)
  • 3 tbsp. organic virgin coconut oil, unrefined and cold pressed
  • 1 tsp. organic cornstarch
  • 16 drops essential oil of choice* (we love rose, lavender and grapefruit)

Warm the coconut oil over very low heat until it turns to its liquid form. Remove from heat and stir in the baking soda, cornstarch and essential oils until mixture is smooth. Before mixture hardens transfer to a sterile jar with lid.   Apply after bathing with clean hands.



  • 50 ml distilled water
  • 1 tbsp organic apple cider vinegar
  • 16 drops Essential Oil of choice* (we love Rose, Lavender and Grapefruit)

Combine ingredients in a sterilized spray bottle. Apply throughout the day as needed. We like to use both spray and cream deodorants together to keep you smelling like roses all day.

*Here is Samantha’s signature essential oil blend: 5 drops rose geranium; 5 drops mandarin; 5 drops cyprus; 3 drops lavender; 2 drops sage: 2 drops thyme.

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