All Access — The Complete Collection
Tier 5
All Access — The Complete Collection
Course Progress0%
Module 1: Welcome to Roe's Gratitude
The Sacred Foundation
The Seven Sacred Teas
Ritual Practice and Integration
Advanced Tea Wisdom
Your Financial Foundation
Life Insurance Demystified
Legacy Planning Essentials
Building Generational Wealth
Foundations of Ancestral Plant-Based Cooking
The Ancestral Foods Library
Meal Prep and Kitchen Systems
The Recipe Vault
Seasonal Eating and Food Preservation
Module 12•12-14 min
Our ancestors did not eat the same foods year-round. They ate what was available in each season, which meant natural dietary variety, peak nutritional density, and a bodily relationship with seasonal rhythms.
Seasonal Framework
- Spring: Bitter greens, early herbs, asparagus, peas. Focus on bitter flavors — the liver-supporting compounds are at their highest.
- Summer: Dark leafy greens, tomatoes, peppers, callaloo, corn, squash, stone fruits, hibiscus. Maximum heat and sun availability.
- Fall: Root vegetables, legumes at peak harvest, winter squash, dark fruits. The season of roots and warming spices. Align with the fall parasite cleanse.
- Winter: Storage roots and tubers, dried legumes, preserved foods, warming soups and stews. The season of long simmering.
Simple Food Preservation Techniques
- Technique 1: Lacto-Fermentation
Salt + vegetables + time = probiotics. Weigh vegetables, add 2% of their weight in salt, massage until they release liquid, pack tightly into a jar, and leave at room temperature for 3 to 7 days. - Technique 2: Herb and Spice Oils
Blend fresh herbs with a neutral oil. Freeze in ice cube trays. Pop into soups, stews, and rice dishes all week. - Technique 3: Sundrying (or Oven Drying)
Oven-dry moringa leaves or herbs at the lowest oven setting for 1 to 2 hours. Store in an airtight jar.
