Welcome everyone! This is just a little welcome letter with a few details on the course.

FORMAT & FLOW

There are 6 Modules. Each module contains an audio lecture, video tutorials, and PDF handouts. In terms of flow I suggest first listening to the audio lecture, next watching the video tutorials, and then reading the handouts. The modules will be released weekly on Mondays beginning Monday 1/6/25. You can complete them at your own pace or choose to follow along with us weekly! You will have lifetime access to the content.

PLEASE NOTE: If you have chosen the "email opt-out" option you will not receive the emails I send to class when each module opens. The best way to access class will be to log-in to Teachable on the release dates below to complete each module

This is the best link for accessing class:

https://spicerackmedicineonline.teachable.com

The release dates are as follows:

Module 1: Monday 1/6

Module 2: Monday 1/13

Module 3: Monday 1/20

Module 4: Monday 1/27

Module 5: Monday 2/3

Module 6 + BONUS Materia: Monday 2/10

MATERIALS & MEDICINE-MAKING SUPPLIES

While there are no required supplies or materials for the course, you may want to make the recipes I demonstrate in the video tutorials (and, of course, some of the recipes I include as PDF's but don't demo). If you are interested in making the recipes along with me during the video tutorials here is list of what I make in each video and the recipes are attached below so you can see the ingredients list of what herbs and materials to have on-hand! And these recipes will be included in their respective modules as well.

MODULE 1- Digestive Bitters, Sage Honey

MODULE 2- Thyme Elixir, Oregano Oil

MODULE 3- Kichari, Ghee

MODULE 4- Fire Cider, Instant Golden Milk

MODULE 5- Herbal Gomasio, Nettles Nourishing Infusion

MODULE 6- Adaptogen Chai, Ashwagandha-Spiced Ghee

The only kitchen supplies you will need for all of our recipes are:

-a knife
-cutting board
-measuring cups
-teaspoon/tablespoon measures
-mason jars (or glass jars) and lids
-optional but helpful: mortar and pestle and/or spice or coffee grinder (to use for spices), and a canning funnel are always great to have but not necessary.

You may also want to have some of the herbs we discuss to taste as I talk about them in the lectures, especially for Modules 2, 3 and 4. Here are some of the herbs you might want to have on-hand.

Please see the Resources document here in the Welcome Module for bulk herb suppliers if you aren't sure where to purchase or access herb!

MODULE 2- Rosemary, Thyme, Sage, Basil, Oregano

MODULE 3- Fennel Sd, Cumin Sd, Coriander Sd, Anise Sd, Brown Mustard Sd, Parsley, Cilantro

MODULE 4- Fresh Turmeric, Ginger and Garlic

LIVE CALLS

There will be 3 live calls for Q & A during the course, which will be recorded and sent-out for folks who aren't able to attend live.
See the other section in this welcome module titled "Live Q & A Dates and Links" for details!