You know what pisses me off? ...LYME Disease

Ya know, Pickled is about "connecting to each other" as much as good, whole food, so shall we? 

I grew up in the country, playing in the woods and in the mud (lived near Bumpass, VA... and if that's not country I don't know what is!) ... I have had tick bites, but never thought much of it. I had heard of LYME and knew you could get it from some ticks that carry the bacterial spirochete, but still I didn't really know what it was or what it could do.  

Not until a couple of months ago when I met Helen Raser, an incredible woman; a brave, faithful, kind and a strong mother, who moved all the way across the country, from Florida (short of Alaska, you can't move any farther in our country!), to get integrative medical treatment for her 24-year-old daughter,Teri, who has been suffering from this debilitating disease for 4 years now --- that's a huge understatement by the way.  I had no idea of the devastation LYME DISEASE could inflict on someone and their loved ones.  I HAD NO IDEA.

Did you know LYME DISEASE is a silent pandemic?  
It's too often misdiagnosed and is highly misunderstood.  It affects millions and to make matters more complex, its symptoms mimic many other chronic conditions like MS, Lupus, Fibromyalgia, Chronic Fatigue Syndrome, Rheumatoid Arthritis, neurological and psychological conditions to name a few.  

Sadly, there are few LYME-literate physicians out there that know how to diagnose and treat this condition...not to mention the political climate around this matter is atrocious.  Because of this lack of awareness and training of medical professionals, those suffering from LYME and its bizarre co-infections struggle intensely, battle this alone, often exhaust all their financial resources and advance to chronic late-stage LYME DISEASE all the while.  


The more I learn, the more it just pisses me right off and equally breaks my heart.  That could be you or me.  If you know anything about me, I hate injustice.  I hate that someone so young is missing out on the vibrant, full and blessed life she deserves.  She is one of too many.


Inspired by Teri Raser and in honor of all those fighting LYME DISEASE, my husband and I have teamed up with SKIN and SOUL (tattoo/piercing/massage studio) in Bellevue, WA to host a fundraising event for this worthy cause.  All proceeds will go to Turn the Corner, a non-profit organization dedicated to the fight against LYME DISEASE.

The event is called: TATS AGAINST TICKS

Design by Dale Nester

The artists at SKIN and SOUL are all generously offering their services (tattoos, piercing, massage, etc.) as prizes for those who buy raffle tickets, $5/ticket (as well as other prizes being added daily).  Donations are of course accepted too!  The event started May 25th and runs through June 11th.  There will be a shin-dig (that's my Bumpass, VA coming out) Saturday, June 11th from 4-7PM, with the raffle at 6PM.  It will no doubt be a good time! 


I am already so blessed by how quickly people have stepped up to offer their time, talents, money, encouragement and compassion... there is a huge heart for this, especially in the WA area. I believe this event is just one way of helping to crank up the volume for the voice of those with LYME.  


Help us fight LYME by getting educated about how to prevent and diagnose LYME early; by creating awareness and by raising some cash.  

Turn the Corner's Website has some good info. about LYME in general, prevention and treatment.  There is an amazing documentary about LYME DISEASE called Under Our Skin as well.  

You can check out more event info. on SKIN and SOUL's Facebook page as we will be posting more details as the event progresses (you may have to "like" the page first).  You can purchase raffle tickets at the shop, by calling (425.453.1155) or by mailing a check between now and June 11th.  Send any questions to inkme@skinandsoulonline.com or comment below.


Let's do this!

Strawberry Lavender Rhubarb Sauce – All Over My Body

Wait, I  mean, all over my ice cream.  It’s scary how much I like good food.  But doesn’t everybody mix those sorts of things up? 

My husband often picks on me for the odd things that make a home in my purse.  I get it.  There’s usually something herbal, something ginger, a water bottle, a long lost apple, more snacks and some lip gloss to name a few things.  To add to the mix this week, some beautiful stalks of pink rosey, in-season rhubarb.

Wallet. Check. 

Keys. Check.

Rhubarb. Check.

My naturopathic doctor ever so kindly hooked me up with some rhubarb from her garden today.  Freshly cut right out of the ground and into my purse it went as I headed home from my appointment.  I am obsessed with gifts from the garden, handfuls of raw food not neatly packaged; sweet smelling and still delightfully dirty from just being uprooted. 

I used to have a darling little garden plot at my work’s community garden and grew loads of basil and tomatoes.  On the way home from work in the summer, my passenger car seat would be filled with fresh picked basil and romas.  I grinned the whole way home. 

Rhubarb is quite mesmerizing.  When it boldly shoots out of the ground with its proud stalk and one awkward, elephant ear-like leaf, it's a proclamation that spring has arrived.  This firm, pale green, hearty stalk is usually blushing with a delicate pink or cherry red (depending on the variety); it shimmers beautifully in the sun with sort of an iridescent, angelic glow about it.   

Rhubarb has been used medicinally and in culinary concoctions for thousands of years, especially in Chinese medicine.  It's known for balancing digestion and for getting the bowels 'amoving; it's cooling and detoxifying to the liver.  Rhubarb is also rich in vitamin C and potassium.


It makes good sense that it arrives in the spring just in time to offer us a spring cleaning and vibrant transition out of the slump of the winter months. 


Also, rhubarb is most fascinating in that, it’s technically a vegetable --- from the buckwheat family.  I’m getting in vegetables by eating dessert?  SOLD.  It's tart and astringent which is why you often see it paired with something sweet like strawberries. 

I got excited thinking about the myriad of things one could create with rhubarb, but hey, why fix what ain't broke?  The lavender buds add a subtle flare but really this sauce is simple and honors the intrinsic deliciousness of the rhubarb and strawberries.

This simple and tasty recipe for Strawberry Lavender Rhubarb Sauce is below --- enjoy!

Is rhubarb intimidating to cook with?  
What's your favorite way to prepare rhubarb?

Strawberry Lavender Rhubarb Sauce

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The tart and sweet combination of strawberries, rhubarb, lavender and vanilla is irresistible and a fabulous complement atop warm pancakes, yogurt or a creamy vanilla bean ice cream.  Rhubarb is only available in the spring when it’s in season, so be sure to take advantage of this tasty, medicinal and culinary plant when it graces us with its presence in May.

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Preparation time: 25 minutes

Yields 2 cups

1/2 cup sucanat

1 tablespoon dried lavender buds

1/3 cup water

3 cups fresh rhubarb, cleaned and thinly sliced

½ pound fresh strawberries, hulled and halved

1 teaspoon fresh squeezed lemon juice

1 teaspoon vanilla extract

Blend the sugar and lavender together in a spice grinder until finely ground.  In a large, heavy-bottom pot over medium heat, combine the lavender sugar and water.  Stir to dissolve sugar.  Add rhubarb and simmer over medium heat for about 10 minutes or until the rhubarb is tender.  Add the strawberries and lemon juice.  Simmer for another 10 minutes.  Stir in vanilla and puree using an immersion blender or allow to cool for a few minutes and puree in a food processor. 

Copyright 2011, S. Nester, Original recipe


Note: Because of the oxalic acid content in rhubarb, if you have issues with calcium absorption or are prone to kidney stones, rhubarb should be avoided. 

Lemon Peppered Fiddlehead Ferns

I spotted these vibrant green, rustic, whimsical cuties at my local natural foods market and I couldn't resist.  Now that spring is in swing, I've been itching to get outside and wild forage for my meals like a true wilderness girl, which I like to pretend I am in my nonexistent spare time --- hence the purchase of wild foraged foods FROM the market.  

I sautéed them in olive oil, fresh minced garlic, sea salt and pepper (which you can never go wrong with, right?).  I squeezed some fresh lemon on at the end for a little jazz.  The taste reminds me of a cross between asparagus and the stalk of broccoli.  I'm liking it.    

Which by the way, just because they were at the grocery store looking all sexy on the shelf doesn't mean they don't come with some precautions.  Fiddleheads may be toxic if consumed raw.  It's a good idea to give them a good rinse, then steam them for about 15 minutes and finish them with a sauté.  Make sure they no longer taste bitter and are thoroughly cooked, tender yet still with a little crisp.

Though they come with a small warning, definitely don't run away from them.  They have too much goodness to offer!  Fiddlehead ferns are packed with minerals and vitamins, especially vitamins A and C; and the minerals calcium and potassium.  They also contain omega 3 and omega 6 fatty acids. Bonus.  


They are known for boosting the immune system and for having cancer-preventative properties.  They are highly regarded as a delicacy item across many cultures and are typically only available in markets in the early spring, April thru May.  If you spot them, don't pass them up!

Growing in the wild (photo via)

When selecting fiddleheads, look for a bright green color, firmness, small ones with a nice tight curl, since they are best harvested in development before the curl uncoils.  Enjoy them as soon as possible and don't let them hang out in the fridge too long. 

If you're feeling spunky and want to harvest your own, I recommend doing a little research first (as with any wild edibles).  Here's one site that has a few quick tips for picking fiddleheads.

What do you think?  Do they look like something crazy Tim Burton might serve you for dinner or are they totally adorable?