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The Gatherings

Nature Gatherings! (TBA)

Welcome to A.W.E nature gatherings! These online class series will showcase a variety of topics. I am soo excited to share some of my loves.

The Gathering

Whether you are new to the world of plant medicine or have created strong connections with herbs, you will experience a unique perspective to conduct your own independent plant adventures. The purpose of the gathering is to encourage happiness and well being.

Some happiness literature shows increased fruit and vegetable consumption was predictive of increased happiness, life satisfaction, and well-being. ” Daily food diaries on 281 students tracked over a 3-week period showed that a high level of fruit and vegetable consumption appears to be predictive of greater emotional well-being on the following day.

The gathering hopes to bring together people of diverse backgrounds who enjoy learning about and creating with plant based materials such as herbs and other plants. In each gathering we will work together to encourage one another to move towards improved psychological health (as well as physical health) and balanced inner being.

Registration includes a digital recipe so that you can gather ingredients at home and join me in making beautiful natural products right at home. 

Online Tea Blending For Beginners(TBA)

This is a class for beginners to help inspire and ignite a spark towards wellbeing in your everyday tea rituals. Learn about the history and traditional uses of a teas and some of Sheila’s favorite staple herbs, as well as her philosophy on blending the two.

I love tea for its many flavors, scents and experiences. My hope is that you enjoy tea too. It brings a certain contentment that makes one feel peace. The kind of peace one feels while connecting with nature.

This tea gathering will help you find and connect with your heart. Tea is for the senses, enjoyment and for creative exploration and intuitive plant spirit understanding.

Your tea cup awaits, your dreams are for the taking and your body, spirit and soul will thank you with every sip. Each student will learn to create their own recipe to blend on their own as needed.

Online Soap Making for beginners(TBA)

Have you ever wanted to learn how to make your own soap? If so this class is for you!!! Come learn about the art of soap making. This class will give you a beginner’s understanding on the Cold Process soap method designed to teach students to make soap by hand at home.

Shrimp Arugula


4 Servings to 6

  • Kosher salt
  • 1-pound Sardinian Gnocchi,
  • 3 tablespoons olive oil
  • 2 cloves garlic, smashed and peeled 1-pound medium shrimp, peeled and deveined
  •  1/2 teaspoon red pepper flakes
  •  1/2 cup dry white wine
  •  1/2 cup freshly grated Parmesan cheese, plus more for topping
  •  Half of a 5-ounce container baby arugula, roughly chopped
  •  1 teaspoon grated lemon zest
  •  Sardinian Gnocchi: 1 cup semolina flour, such as Caputo
  •  1 cup of flour, such as Caputo, plus more for dusting
  • 3/4 cup warm water, plus more if need
  • 1/4 teaspoon kosher salt


  1. Bring a large pot of water to a boil over high heat. Season the water generously with salt.
  2. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well.
  3. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt.
  4. Cook, stirring often, until the shrimp is pink and almost  completely opaque, about 1 minute.
  5. Toss pasta, shrimp and wet ingredients together
  6. Plate.


Shrimp Scampi


Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes


  1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Butter Milk Drumettes




4 Servings

  • 12 (11/4 pounds) chicken drumettes
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup buttermilk
  • 2 tablespoons curry powder
  • 1 table spoon red pepper flakes
  • 1 tablespoon onion powder
  •  1 tablespoon garlic powder
  • 1 1/2 teaspoons cayenne pepper
  •  1 tablespoon dried Cilantro
  •  ½ Cup all-purpose flour
  • ½ cup plain breadcrumbs
  • 2 teaspoons freshly ground black pepper
  • Vegetable oil for frying
  • Kosher Salt for seasoning


  1.  Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag or clear white bowl.  In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours or cook immediately.
  2. Breading:  Mix the flour, breadcrumbs, paprika, salt, and pepper in a medium bowl.
  3.  Pour in enough oil to fill the pan about 1/3 of the way in a heavy bottom saucepan. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you don’t have a thermometer, a cube of bread will brown in about 2 minutes.) Students will remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Students will fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes.
  4. Drain on paper towels and sprinkle with salt.
  5. Arrange the chicken on a platter and serve.


Zucchini and Eggplant Lasagna


  • 1/4 cup olive oil
  • 1 Eggplant
  • 3 Zucchini, sliced into 1/3-inch-thick rounds
  • 1/2 teaspoon kosher salt, divided
  • 1/4 cup freshly grated Parmesan
  • 2 teaspoons anchovy paste
  • 2 tablespoons capers, drained
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 vine-ripened tomato, seeded and diced


  1.  Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown.
  2. Sprinkle with 1/4 teaspoon salt.
  3. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
  4. When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet.
  5. Add the anchovy paste and break apart with a wooden spoon until it dissolves, and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir.
  6. Remove olive oil and reserve 1 tbsp. to sauté eggplant to your liking.
  7. Add a layer of penne to the zucchini and parmesan.
  8. Spoon the tomato mixture over the penne, add a layer of mozzarella cheese  and sprinkle with the chopped parsley.