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Today I had a bad migraine. I made a cup of tea and decided it was best to go outside and get some fresh air. The greenhouse has a relaxing atmosphere. I sat on our cob bench and zoned out. My migraine was not letting up. I wanted to curl up and lay on the bench. I closed my eyes and took deep breaths and then opened them. The little voice said Rosemary. I was sitting there looking at my three big Rosemary plants. It was a light bulb moment. I took a few snips of the plant and started taking deep breaths of Rosemary's heavenly scent. I think it took less than five mintues to get rid of my migraine. Yeah!! I tucked the Rosemary in my pocket and finished doing my greenhouse chores. Next time you get a headache or a migraine and you have a Rosemary bush, you might want to try this.

“Let food be thy medicine and medicine be thy food” 

 Nut flour crust, wild weed pesto, my own canned sauce, mozzarella cheese and all organic.

The wild weed pesto is made out of dandelion leaves, plantain leaves, nettle leaves, yellow dock leaves, olive oil, raw cheddar, dehydrated ground up nuts and raw garlic.   

Plantain

Yellow Dock

Dandelion 

Nettle 

Collected and Ready to Make Wild Weed Pesto 

1 cup or more of edible weeds (make sure no one has sprayed any chemicals on or around them!!)

1/2 to 1 cup organic olive oil 

1/2 cup organic raw cheese of choice

1/8 cup ground nuts or seeds

3 cloves raw garlic ( or more if you are a garlic fan) 

Blend in a  mixer 

Use on crackers, rice, meat, pizza dough or as a veggie dip.