Dear Yogis,

Sorry you were not at our SUNDAY ART CLASS (next week is our last of four, and then we may have to swap to Saturdays as my Sundays are pretty full until Christmas) – great fun… everyone has to be peeled away from their artwork sometime after the end of class, and I am told they go home and complete what they started with me, or start new work.  Proof that they are inspired by the work they did in class.


AND, Sorry you were not with us on Saturday for our “5Mile Forage”.

Now is the time to contemplate (and make) root coffees and herbals.  The ground is wet and it is easier to pull the roots out of the ground, which is important when harvesting dandelion and salsify..  grab onto the herb with both hands and gently pull, rocking the root from side to side gently to allow the air to penetrate around the root.  Speak to the herb spirit and just relax and the root will pull up perfectly.



  • Dried Dandelion Pieces – 1/2 cup
  • Orange Zest (no pith or flesh please) 4-5 ribbons
  • Ginger – 1 inch piece sliced
  • Vodka – 750 ml
  • Put the dried herbs into a Litre jar sized jar, then pour in the entire bottle of vodka – perhaps buy your vodka from Dan Murphy – its the cheapest that I have found.
  • Cover the jar and let sit for 4-6 weeks in a dark cupboard.  It will turn a lovely orange color from the zest, and the dandelion root will have expanded, and be very juicy with the vodka.
  • Strain out the herbs with a fine mesh sieve or hang for a little while in a jelly bag, and your dandelion root bitters are finished!


  • Now is the time to try it in your favourite cocktail, or use it as a digestive – just a tiny couple of tablespoons before dinner
  • Dandelion Root Bitters is best when served chilled, and will keep for a long time in the fridge
  • Drink a small amount before a meal to stimulate digestion, or add a bit to a fancy cocktail for a different flavor.

NB. you can substitute DRIED REISHI STRIPS for the Dandelion root, and red wine instead of vodka,  and then what you will have is a traditional Chinese tonic. Take a tablespoon every morning.


DANDELION ROOT COFFEE + collect the root, wash then process it BEFORE you dry it.  When dried  make into even smaller pieces in a mortar and pestle.

  • Roasted grated and pulverised Dandelion Root – 2 Tbsp
  • Roasted Chicory Root  –  1 tsp –  can roast it yourself in the same method as dandelion root.
  • Cinnamon Chips – 1 tsp
  • 2 cups water
  • Place all ingredients in a small pot and bring to a boil.
  • Boil for 5-10 minutes, then strain out the root pieces with a fine mesh sieve.
  • Serve the dandelion and chicory root “coffee” in a mug. Add cream and/or sweetener to taste if desired. Enjoy!



When we went out foraging we did manage to find a few salsify plants.
Nutritional Value:  Salsify contains potassium, dietary fiber, vitamin C, some B vitamins, iron, and copper.

Salsify is best cooked (I have never eaten raw!).  The roots of the ones around here are not long, and it can be fiddly work, but worth it.   You can try boiling, roasting, sautéing, steaming, frying, and baking. Before cooking, the skin should be peeled and to preserve the color of the white flesh, the root can be submerged in water with lemon juice or vinegar.

Salsify are most often steamed, pureed, and added to soups or stews as a thickener or served as a puree with chicken or other meat dishes. They are also commonly sautéed with butter to create a rich and creamy side dish.

Salsify is extremely versatile and can be sliced and made into a gluten-free pasta, grated and roasted into cakes, coated in egg-flour batter and fried, or sliced into coins for gratins. Young Salsify can also be eaten raw, sliced thinly in salads or chopped fiely to add texture to a dish. Salsify greens are also edible and are sautéed and consumed like a vegetable, although I have never found them to be particularly palatable..

Salsify pairs well with meat such as deer, beef, poultry, and fish, garlic, onion, celery, parsley, thyme, bay leaves, white wine, lemon, and butter. Salsify will keep up to one week when stored in a sealed container in the refrigerator.


Fees FROM 3rd October (new term) $220 per term. (The Term – 3rd October until the week starting the 12th December).

Monday –  1pm class,  2.15 class as usual. ZOOM FREE Teacher Training 6.30pm 
Don’t forget the free lunch at the Uniting Church in Forest St next to the Police Station. 12.30 Mondays.
Tuesday 9.30 and 1.30 Teaching at Windarring
Wednesday 1pm Hatha and 2.15 teacher training as usual
THURSDAY – Goodbye free day!! 1.30 Windarring.
  2.15 Hatha yoga as usual.

SUNDAY BOTANICAL ART CLASS.  2.30 TO 4.30 you missed three, one to go.  You are welcome as always. This weekend we explored materials and brushes – What to use where and when.


I look forward to seeing you – or your dolls – on the mat.