Comfort Rituals for Bee the Change June
Pollinator Porch Water
This is for hot afternoons, garden wandering, and when plain water wants a little company.
Pollinator Porch Water
Sparkling pineapple coconut water or sparkling water
Fresh mint sprigs
Lime slices
Ice
Optional: cucumber, berries, or edible flower petals
Fill a glass with ice.
Add mint and a squeeze of lime.
Pour over sparkling water.
Sit outside if you can.
Watch who visits.
A butterfly.
A bee.
A dragonfly hovering where you swear there was nothing a moment ago.
Small things have a way of arriving when we slow enough to notice.
Garden Companion Tea
This is for mornings on the porch, journaling, rainy summer afternoons, or quiet moments when you need to feel restored.
Garden Companion Tea
Ginger tea
Fresh mint leaves or mint tea
Honey
Optional: lemon or lime
Steep ginger and mint together.
Add honey.
Let it cool if summer asks it to.
Drink slowly.
Open a window.
Touch the herbs while passing by.
Notice how scent lingers on your fingertips.
You do not have to rush today.
You only have to arrive.
Summer Garden Broth
This is for when you want comfort without heaviness.
Summer Garden Broth
Light broth diluted to taste
Cilantro
Lemon thyme
Chives
Lemongrass
Optional: onion flakes, ginger, lime
Warm gently or allow to cool.
Scatter herbs into the cup.
Let them float.
Drink slowly.
Even in summer, comfort can still be savory.
Sometimes nourishment does not ask us to become fuller.
Only steadier.
And I am irrationally fond of this line:
Let it cool if summer asks it to.
🌿☕🐝✨ Enjoy lovelies! Summer is here for you once more!
PS: Another thing I’m irrationally fond of... HASHBROWN FRITTATAS!
Brown diced potatoes in your choice of oil and spread them across the bottom of a casserole dish.
Grill garden vegetables and herbs until they become soft and caramelized — broccoli, spinach, mushrooms, onion, red pepper... whatever you love.
Whisk together 6 eggs and about ¼ cup of plain Greek yogurt.
Scatter the grilled vegetables over the potatoes, then pour the egg mixture over everything.
Bake at 350-ish for about 30-ish minutes because some of us cook by spirit and vibes around here.
Take it out and let it cool and set up a little, then sprinkle hard cheeses over top — cheddar, parmesan, whatever calls to you.
I took a slice, added a dollop of Greek yogurt, a squeeze of lime, a dash of Arizona seasoning, and a sprinkle of cilantro (told you I’m all in for cilantro now).
I carried it out to the porch and—
Oooo là là, mon chéri!
CHEF'S KISS! 🌿☕✨ xoxo
