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Abbe Findley



Abbe Findley is an herbalist and artist living in L.A. She's the owner and founder of Zizia Botanicals, an herbal company that creates tinctures, powders, candies, and skincare.
Shaina Mote — Abbe Findley

Do you have a morning ritual?  If so, what does it consist of?
 
I start every morning with a glass of water. Then I take my herbs, make a protein shake, prepare lunch, and have coffee. I like to water the patio plants while the coffee is brewing, though sometimes I forget. 

 

 

 

 

 

Do you have any self-care or beauty habits that you consistently practice? 
 
Running 4-5x a week is big for me, I’m not sure what I’d do without this practice!  It keeps my head clear and I feel more grounded and peaceful from it. Every evening around 6, I take a salt bath with a book and a transition out of thinking too much drink. Lately, it’s a negroni or glass of wine, when I want something booze-free I’ll go with kava kava tincture on the rocks with sparkling water or herbal tea. I use this time to flip the switch from work-mode to let’s think about something else now time. Other go-to health habits I swear by aside from soaking and exercise are cold water plunges, eating lots of fruits and veggies, taking herbs, drinking water, exfoliating head to toe on the regular, maintaining a sense of humor, being kind and loving to others and self, and keeping my skin moisturized. 

 

 

 

 

 

Describe your home in five words:
 
Kitchen peach pit patio garden

 

 

 

 

 

 

Do you have personal practices for living or well-being that create a reduced environmental impact or are zero waste?  (share a recipe, practice or how to)

Cooking at home, buying local produce when I can, checking out books from the library, eating less meat, composting, and being resourceful in the kitchen (saving or eating the scraps on veggies, turning leftovers into new meals, making do with what’s already in the pantry). One of my favorite save the scraps recipes is pineapple tea, I picked this recipe up on a visit to Punta Mona in Costa Rica, the kitchen crew would prepare it for every meal. Here’s how:
 
After cutting up a fresh pineapple, toss all the scraps (everything but the top) into a big pot, cover with 2-4 quarts of water depending on how much you want. I like to use a gallon (4 quarts) and keep it in the fridge to drink throughout the week. Bring the pot to a boil, turn off the heat and leave covered for an hour or two. Strain and stick it in the fridge in quart jars, a pitcher, or a reusable gallon jug. Feel free to add other herbs to the pot, a few of my favorites are Tulsi, Lemongrass, Ginger, or Linden.

 

 

 

 

 

 

Try as we might, humans will inevitably negatively affect the environment in some ways, both on a local and global scale. With this in mind what are some specific intentions and convictions that you hold close?
 
Simple living. 
Waste not, want not. 
 
My granny always says, “waste not, want not,” as she moves about the kitchen. I think her and my grandma’s resourcefulness tips I learned growing up are the ones I hold the closest, often centered around reusing bags from the store, mayo and jam jars, aluminum foil, and not wasting food.

 

 

 

What is a project for home or living that you have recently started or finished?

I recently finished a patio garden project, mostly just repotting plants, and freshening things up a bit, picked up a few fresh herbs from the nursery (Lemon Verbena, Holy Basil, Shiso, & Passionflower).

 

 

 

 

 

 

 

What distracts you?  How do you remain centered?

Trying to do too many things at once, overthinking, good TV shows, and media. 
 
Taking breaks, moving slow, and making room for rest.

 

 

 

 

 

How has your relationship with your immediate surroundings and the environment at large adapted or changed through the years?

I grew up on a farm outside a town of 200 people in rural Missouri and spent my 20’s bouncing between rural areas and big cities before landing in L.A. It’s easy for me to adapt to my surroundings and I’m grateful I got to experience growing up on a farm, so different than living in L.A. Every place has its own set of memories and lessons I’ve learned, I love that I can carry the parts I’ve loved from these places with me wherever I go.

 

 

 

 

 

Describe a practice in living well that you admire from someone in your community.

Patrick Clancy & Gwen Widmer, artists and now friends, but formerly my professors in school. Living well with these two can be summed up in a single visit to their home in Kansas City for dinner, a true treasure of an experience. Typically, the evening begins with scotch on the rocks and a garden tour. We then move into the library and talk about art and books, then review the latest cookbooks they are into. Gwen always has some kind of delicious snack to munch on before dinner, during my last visit she revealed to me the delightful combo of pairing corn nuts with almonds. I always feel so inspired when I leave and think to myself as I drive away, this is how to live. 

 

 

 

 

 

 

 

Share a well-loved family recipe:

My Mom’s Gooseberry Pie, one of my favorite pies on earth. Gooseberries grow wild in MO, I grew up picking them out in the timber with my grandparents.

Gooseberry Pie
3 cups gooseberries
3 heaping Tablespoons flour
1 1/2 cups sugar

Put 1/4 cup sugar in the bottom of the prepared pie crust. 
Combine remaining ingredients and put in pie crust. Dot with 2 tablespoons butter. 
Top with another pie crust with slits in the top. Sprinkle with a little sugar. Bake 10 minutes at 425 degrees then another 30 minutes at 350 or until it is golden brown and bubbling out the slits in the top crust.
 
Pie Crust
2 cups flour
1 teaspoon salt
2/3 cup shortening or lard (I use butter)

Cut shortening into flour and salt mixture
Add 7 T cold water one at a time until it forms a ball. I usually use more. Makes 2 pie crusts.






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