Sober October: Mocktails, Herbal Wisdom, and Redefining Alcohol Culture with Torie Gehlmeyer

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What happens when you mix personal stories, societal reflections, and a touch of herbal wisdom? Join me, Giana Giarrusso, on the Nearly Enlightened podcast as I sit down with Torie Gehlmeyer to unpack our intricate relationships with alcohol and explore the burgeoning mocktail movement. We delve into Sober October, sharing how cultural backgrounds and personal experiences shape our drinking habits and contrasting the all-or-nothing mentality with healthier approaches. Together, we dissect the historical use of alcohol as both a social glue and a medicinal ally, urging you to evaluate your own relationship with it in the pursuit of a balanced lifestyle.

Our conversation takes a turn into the enchanting world of herbalism and its rising influence in modern culture. Torie and I spotlight the craft of herbalists who are redefining authentic beverage experiences by using whole plants, challenging the norms of citric acid and isolated compounds. In this episode, we take a critical look at the parallels between kava and cannabis extraction, questioning the broader impact of these trends on society. Amidst the societal stressors we face today, we discuss how movements like Sober October invite us to seek genuine connections and presence rather than resorting to numbing agents.

Finally, we dive into optimal cleansing protocols, uncovering the power of herbs and natural detox methods. Together they share insights on accessible cleansing practices like eating raw pumpkin seeds and intermittent fasting, tailored with special considerations for women. We also explore the vibrant world of mocktails, emphasizing the importance of mindful ingredient choices and local business support. Torie leaves us with a sneak peek into her educational offerings at Tea for Torie, including a Sober October mocktail class that promises relaxation and wellness. Come along for a journey into health, connection, and the art of choosing balance.

Connect with Torie:
Website teafortorie.com

IG & TikTok @teafortorie

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Episode Transcript

Speaker 1 (00:02):
Welcome to the Nearly Enlightened podcast.
I am Gianna Giarrusso and I amjoined by Tori Gellmeier of Tea
for Tori today.
She has a marketing andbusiness background with
experience in health andwellness and sustainable
industries.
She has over 15 years ofexperience in hospitality and

(00:23):
now she is a mocktail aficionado.
She also um brings her love ofastrology in, uh, which I love.
I love your new series thatyou're doing, um about
addictions and the zodiac.
I literally can't wait for.
Gemini, which I think you justposted today is next next oh no,

(00:44):
it's so much fun.

Speaker 2 (00:45):
Yeah, that one's coming next um.

Speaker 1 (00:48):
So with it being sober october, I want to talk
about that a little bit.
I've come, I'm kind of havingmy own journey with this.
Um I I'm a fun loving gemini,so I I have past party days.
I feel, like that's a Geminiresponse.

(01:11):
Yeah, it's been a problem andpart of the reason why I got
into health and wellness.
And yeah, this summer I waslike I drink a little bit here
and there and I'm coming tolearn.

Speaker 2 (01:33):
I cannot.
It's definitely, I think, anall or nothing mentality for me
too, Like that's kind of how.
I am also Gemini moon, sothere's like a social aspect to
my personality that wants to beengaged with other people and
it's so funny there's so manyin-betweeners.
Like I run on the spectrum ofall or nothing, and so I also

(01:53):
had to kind of evaluate myrelationship with it.
Um, but I'm not like somebodywho's checked into AA or have
had alcohol like completely getto the point of dismantling my
life.
But then there's people like Iknow my mom can have like one
beer and that's it.

(02:13):
I've never seen her drunk.
She has such a healthyrelationship with drinking and
even like in Europe there's justa lot different of a
relationship.
So it's kind of crazy to seehow big the spectrum can be.

Speaker 1 (02:28):
Yeah, I grew up with.

Speaker 2 (02:30):
I think I did a post on that.
Sorry, go ahead.

Speaker 1 (02:36):
No, it's okay.
Yeah, I grew up with an Italiandad.
He grew up in Italy and justthe mentality around drinking
was always a little bitdifferent, like Sunday dinner
from a young age it was like, oh, you have a little bit of wine
in your orange soda and that wasokay.
So there was like not really acuriosity around it because it
was very open.
My grandfather made wine, um,and it was just like it was part

(02:59):
of the culture.
But then as I got older, umdefinitely started dabbling more
and like more on the bingedrinking side.
And I see now, like I haven't,my comfort show is Grey's
Anatomy, and I think I've talkedabout this on the podcast
before.
But like any minorinconvenience they have, they're

(03:20):
like in a bottle of tequila andit's like, okay, this is like
an agenda that they're pushingand it's not just this show,
it's like a lot of shows and alot of like modern society.
It's like any minorinconvenience and, like you know
, it's like the mom and the winething or like even now I think

(03:41):
we're getting into it with othersubstances too, like weed
becoming so widely available andlegal in most states now, and
even thinking about stimulantsas like coffee, like we're
starting the day with astimulant.
I think like we just have aheavy dependency on that

(04:02):
euphoric feeling.

Speaker 2 (04:03):
Right.
No, it's like a hundredthousand percent programs, like
you said.
And when I look at it and Ithink about like how many times
a day I'm being marketed to todrink alcohol, whether that's on
TV or I'm at a conveniencestore or I'm just out
socializing or at an event it'sjust like constant.

(04:26):
And I believe that to be bydesign, because when I think
about the history of alcohol andhow you know, my background in
herbalism plays a huge role inthis because we were drinking
medicinally.
Like I love the idea ofenjoying an herbal infused
elixir that's preserved with alittle brandy and have it be

(04:48):
great for digestion or be agreat nervous system tonic.
And we can think about howliquor is enjoyed throughout the
world.
We have ouzo in Greece.
That's great for digestion,it's anise forward.
We have wormwood in absinthe orwe have a bitter lemon peel and
limoncello.

(05:08):
Everyone has their ownvariation of it.
So there was purpose behinddrinking and yes, we have
certain periods of history wherepeople were crazy binge
drinking because of the times Imean, people weren't living very
long.
There's lots of disease.
It was super unsanitary.
People were just choppingpeople's heads off.
Like I understand that, likepeople took it to another level

(05:33):
to cope with that life.
But, generally speaking, bydesign, especially when you're
in an herbalism background, likewe use alcohol for medicine,
like it's an amazing extractionmethod, um, and I will always
use it in like tincture form.
I just know that I can't atthis point in my life, um, I

(05:54):
just like don't want to dabbleback into having it more than as
an elixir or as a tincture justbecause, like I said, I am kind
of an all or nothing person andjust all the health
implications that I've seen.
I know Andrew Huberman did thisbig podcast about alcohol and
how even the smallest amountscan be not great for your health

(06:14):
, um, but if it's enjoyed likeritualistically, like with
respect, or um in moderation, or, like I said, as your medicine
in some ways is like using itwith herbs to help with
digestion, I feel like that's areally healthy outlook to have
on it.

(06:34):
But totally in culture, it'slike the bandaid, it's like
right.
This is what you do when you'rea tired mom, this is what you
do when you go through a breakup.
This is what you do when you goout, like pre-dinner,
post-dinner, late night, morningbrunch it's like non-stop and
by design, like you said, Ithink it's meant to keep us away

(06:54):
from ourselves, because I knowfor me personally, drinking to
the capacity of getting hungover or blacking out or whatever
your spectrum is Like, I feelso depleted, I feel so ashamed,
I feel so far away from myselfand obviously you know we're on

(07:14):
the same page as each other.
Uh, when it comes to some ofthe chess pieces that are being
played at large, yeah, but yeah,I think it's it's by design.
And the mocktail movement I'vetalked about a lot how I think

(07:34):
it's kind of funny, uh, thateverybody's getting all jacked
up about it because the backboneagain is herbalism.
Like before we were drinkingmocktails per se, we drink
herbal tonics per se, we drinkherbal tonics and that's really
what herbal tonics and elixirsare.
Um, you know, because we havethis boom in mocktails,
especially functional drinks,and a lot of people are trying

(07:56):
to get on this train andcapitalize on it because it's
hot, and come out with marketingproducts and use fancy words
like adaptogen or nervine andthey're using it wrong and
they're putting in like asprinkle of an herb in there.
That's at like a veryinsignificant dose to say that
it's in there.
So, although I'm super excitedabout the movement, there's a

(08:19):
lot of education that I think ismissing.
I also think there's a lot ofpeople just trying to make a
buck and they need to slow downand put out something quality.
And, as someone who has abackground in an industry that
is about reading labels andunderstanding the impacts of the
chemicals or the amount ofsugar that's in a product Like

(08:42):
we have this amazing fuckingopportunity to launch like
something really cool.
Like the fact that everybody'seyes are on mocktails right now
and people are pumping out allthis crap I'm like trying to
redirect everyone as best that Ican and say hey, look like we
have the opportunity to set anew standard here.
Like let's take this newindustry and get people to look

(09:05):
at the labels and understandwhat's in them and educate them
really, you know, intensely, sothat they're not falling victim
to you know, brainwashing andlike all of the other things
that happening in consumerism.

Speaker 1 (09:20):
Yes, I totally agree with this, because something
that I've noticed in themocktail movement is citric acid
is at the forefront of everyingredient list and, like the
news is out on citric acid, it'snot safe, it's not derived from
the way that we think it'sderived from.
Like yeah, if it really camefrom lemon and orange peels,

(09:42):
like great, but it's a blackmold product and like that is.
You can look that up.
They try and hide it.
It's buried in there deep, butlike it's citric acid, it's not
safe, it's not good to use.
So when you're marketing thisas like a health drink with
adaptogens and, like you said,like all of these things that

(10:03):
are meant to be good for, butyou're throwing in these other
ingredients like natural flavorsand citric acid, it's like
you're doing the opposite ofwhat the goal is intended to be.
Right right.

Speaker 2 (10:17):
So, honestly, that's kind of where herbalists can
really shine.
I feel like there's an uprisingfor herbalists right now
because herbal products on thewhole are also trending, but
specifically in the mocktailmovement, because companies are
trying to emulate the feeling ofthe buzz without having alcohol

(10:38):
on there.
And that's where our herbalallies come into play.
And us, as herbalists, knowlike we can call the bullshit.
You know, we know the rightherbs to use, we know the dosage
.
You know, we know how plantswork synergistically.
I mean, there's so much stuffhappening with technology moving
so fast and nutraceuticals,where people are pulling out

(11:01):
constituents of plants that giveyou the most effect.
So I'll give you an example kava, which we've heard of, it's a
great nervous system relaxer.
It's basically a naturalpainkiller.
Um, non-addictive, been usedforever, originates more in,
like, the Pacific islands,hawaii, that kind of thing.
But it's so good for feelinglike you've had a drink without

(11:26):
actually having one.
It's really full bodyrelaxation versus something like
a cup of chamomile tea, whichis like soothing and a nerve
vine, but it's more of adigestive nerve vine, so it
relaxes somebody who might haveanxiety that lives in the gut.
So Kava just works on the bodya little bit differently, but
it's potent and so everybody'strying to capitalize on it,

(11:48):
naturally, and it has a chemicalcompound in it called Kava
lactones and people are tryingto just extract the Kava
lactones and inject into drinksand then throwing like
L-theanine and CoQ10 and a bunchof shit in there.
And I find that a littlecontroversial because of the

(12:10):
fact that our body needs to likeassimilate something and be
able to recognize it and I thinkwhen it's in its whole plant
form, that's the best way thatwe can do it.
There are also no long-termstudies done on these, like
compounds as concentratedextracts and a lot of the

(12:32):
studies that are done on them.
Um, on the concentratedextracts, it's like really it's
really hard to like say whetherthe results are are good
long-term because we don't havelong-term evidence, like we
don't know if that's likeanother version of a GMO, do you
know what?

Speaker 1 (12:51):
I mean, yeah, it's so true.
And you know, like I havetalked about this, not on this
podcast, but with cannabis a lot, because when we started to
extract it and make like theseshatters and dabs and all of
this stuff, we've concentratedit so highly that like, yeah,

(13:11):
it's become, yeah, it's a drug,but like now it's really become
a drug, because now we're likebringing science into the fold
and you can't get theseextractions without doing some
sort of science to it and we'renot having it in the whole plant
form.
And like I am on the fenceabout this with cannabis and I

(13:31):
see where you're coming fromwith with plants too, it's like
you need the whole plant.
There's a reason why God put itin that form and didn't give it
to us in pieces yeah, yeah.
So I, I get what you're sayingand I totally agree, um, because

(13:53):
I've I felt this way withcannabis forever and I really
think that extracting cannabis,like that has has become I'll
say it's become a problembecause we want like the biggest
effect from it, like Like we'realways looking for that, like
like the the most high that wecould be and I it's.

(14:16):
It just goes back to what wewere saying about alcohol.
It's like we're we're not usingit in the way it was intended.
We're using it to like stiflepart of our soul.

Speaker 2 (14:26):
Right, and it just becomes this, this like we're
seeking something outside ofourselves still yes, oh yes and
that like there's something tobe said about bridging science
with tradition and acceleratinghumanity forward, and I totally
believe that there is a balance,but I'm skeptical and you know,

(14:50):
at the end of the day it's justreaching for something else.

Speaker 1 (14:55):
Yeah.

Speaker 2 (14:56):
And we should be getting like our dopamine hits
from being in the present moment, like being in your body.
I mean, you obviouslyspecialize in this.
You know like movement or youknow playing with animals,
something that's like rich.
You know not just numbing andeasily turn into that, because

(15:21):
it's just replacing oneaddiction with another.

Speaker 1 (15:23):
Yes, yeah, and it's easy to do in these times Like
we are in very polarizing times.
We are literally weeks awayfrom an election that has, like
completely divided our countryfor the last like six to eight
years.
We, you know, there's wars.
All over Our country isliterally falling, apart from
hurricanes, and it's just likelook here, look here, do this,

(15:46):
do that.
It's like it's all the morereason why people are reaching
for these things that are thatare numbing agents.
So I think, when I startedseeing the sober October thing
come up, I was like, oh, this isactually like a pretty cool
movement, because if people cando something for 30 days, for 30
days, if you can be completelysober, what's another 30 days?

(16:07):
What's another 30 days afterthat?
Like, once you kind of hit thatthreshold and you realize, like
you get over that part whereit's like the hard part, the
hard hump, and you really startto, like you said, be in your
body.
You realize, like, howdetrimental these addictions are
, and that's definitelysomething that I'm I'm looking

(16:30):
at like this summer I would havelike two drinks and I would be.
I would be fucked up for likethree days.
Why am I doing this to myself,like I keep coming back to that.
Why am I doing this to myself,where I'd be like I'm never
drinking again and then like thenext weekend like weekend, like

(16:57):
oh, but here I am and it's likeyou know why am I doing this?
There is like a social aspect,like, like I said, um, a Gemini,
and I have like um, like once Iget sucked into that social
scene, there's like there's notelling what this air sign will
do.
But I look at someone like mysister, who she's always been
very good about, like everyoneelse could be drinking around
her, everyone else could behammered and she's like totally

(17:17):
cool, like drinking her Sprite,and I'm like I want to be like
that.

Speaker 2 (17:22):
Yeah, yeah, some people just have that.
They can be just chill withnothing or like barely anything
at all.
And there's something to alsobe said about, like seasons of
life, you know, like there'sdifferent seasons where, like
you know, depending on yourlevel of what I believe to be
nervous system dysregulation andyour relationship with alcohol

(17:44):
because I think there'sabsolutely a link between the
two Um and you know, some peoplemight quit for a long period of
time and then have a establisha healthy relationship, a
healthy nervous system, and beable to enjoy it in a more clear
, headed way, in more moderation.
Um, or some people just don'tlike it at all, like I pretty

(18:06):
much just won't even go back toit at this point, and maybe I do
in some very calculated way,but for me I'm like I love that
I've never hung over.
That's like the biggest thingfor me Never, never hung over.
Like I don't have to feel thatshame or guilt and, like you
said, it doesn't even take thatmuch to make me feel painfully

(18:27):
hungover at this point.
If I have like one drink, I'moff.

Speaker 1 (18:30):
Yeah, it's like the more you clear the channels and
the more like healthy you get,like you do become way more
sensitive to those things.
I can't have caffeine at all,like I used to be able to do.
Cacao just the other day, oreven this morning, I had um,

(18:50):
just like hot cocoa collagen,and even that is like I have to
have it with a ton of proteinbecause right, I feel that way
too uh like, just a little bitof caffeine, just really just
like, will fuck me up for thewhole day and even going back
like I never had hangoveranxiety before.
but that's something thathappened to me this summer, with

(19:11):
just like one drink the nextday like hangover anxiety, like
crazy.
And it goes back to thatnervous system dysregulation.
It's like alcohol is whatdisrupted the nervous system and
now my body is letting me knowlike stop fucking doing this
idiot.

Speaker 2 (19:28):
Right, right, like stop fucking doing this idiot
right right now.
That's so fun.
Funny that you say that,because I think a lot of people
you're not the first personwho's mentioned hangover and
anxiety to me and that's thefunny part because we keep doing
it.
I know one for punishment,because it's subliminally
everywhere and we're gettingmessages 24 7 that it's okay and

(19:49):
it's part of culture.
And that was the hardest partfor me to like finally kick.
It was like I would convincemyself that I don't need it, I'm
good.
And then society and everythingaround me I'm like well,
everyone else is enjoying it andit seems fine, so why not?
And then I would just bepainfully hung over or overdo it
and just regret whatever theheck happened.

(20:11):
And and it's just because it'sso socially acceptable
everywhere it even if you're notsurrounding yourself with it's
like subliminally beingprogrammed in the background
that it's okay.

Speaker 1 (20:27):
Yeah, I'm, I'm working on it.
Um, definitely, it's funny'sfunny.
I was like I'll do soberOctober.
And then last weekend we wentout um with our family, our
family friends, like everyonegoes out on the boat, and we
went to Block Island again thisweekend because it was such a
triggering environment for me.

Speaker 2 (20:44):
I'd be like how do you not enjoy a drink of
something on a boat?

Speaker 1 (20:50):
Yeah, exactly Exactly .
So my brother-in-law was makingtequila drinks so I was like,
oh, I have this gorgeouswatermelon juice.
Like maybe I just do like asplash of tequila in there with
some lime, and I could not evenget it down.
I like ended up dumping it andthen I was like beating myself
up because I was like I justwasted that watermelon juice.

(21:10):
Like what the fuck?

Speaker 2 (21:14):
oh my god.
No, yeah, your sensitivity justlike goes through the roof when
you stop.
And the other thing about likeand I posted this recently on
Instagram like our generationspecifically, I call them the
Pluto and Scorpio generation.
But the generations for Plutovery much coincide with the
different generations, like babyboomers or millennials or Gen Z

(21:36):
.
They like track very similarlyin timelines.
So from an astrologicalstandpoint we're in the Pluto
and Scorpio generation.
So I think that's if you'reborn between 1985 and 1994, um,
I might be like a year or twooff on either side.
But basically our generation isall about uncovering the truth

(21:58):
and like the deep, uncomfortablestuff, a lot of the um, a lot
of things related to sexualityactually, and like uh, taboo
related topics.
So our generation was the onethat grew up with the Monica
Lewinsky situation.
We grew up with what just cameout for the Nickelodeon uh like

(22:21):
child trafficking, et cetera.
Now all like the P Diddy stuffcoming out like being the
whistleblowers, and with thatyou have to think about the
other themes, like very much.
So Scorpio energy is aboutdeath and rebirth and they tend
to have that kind of all ornothing mentality that you have

(22:43):
with drinking.
So when we think aboutmillennials and how we're also
very healthy but we also, at thesame time, come from the
generation of like bingedrinking at, like high school
dances and all that jazz.
So we have these two extremesthat we think about with Scorpio
.
You know we like want totransmute energy and the study

(23:04):
that I had posted about wastalking about how millennials
are one of the biggestparticipants in the whole sober
movement, or the sober curiousmovement, uh, but they're also
the ones that still drink themost.
So when we so fascinating right.
So we're like the number onetarget market for the mocktail

(23:24):
movement, we'll simultaneouslystill like going hard when we do
go hard.
So like mostly millennials aretaking periods of time off to be
sober, or like restrictingtheir drinking, maybe a little
bit more frequently during theweek, but when they do drink
they go all out.
It's like yeah, that resonates.
Yeah, I'm like, well, thatsounds like a lot of people.

(23:48):
Um, I'm like, well, that soundslike a lot of people, but yeah,
it's like the need for thatintensity.

Speaker 1 (23:55):
I love just a quick aside but I love your social
media.
You do such a great job.
It's so informative and so,like I'm always looking to see
what you're posting, because Ilove when you relate things to
astrology.
I think that's so fascinating,because I love when you relate
things to astrology.
I think that's so fascinatingand I just love, like, the

(24:19):
little info that you post aboutthe different herbs that can be
helpful in the sober, curiousmovements.
I've always been kind ofinterested in herbal medicine.
I have a healthy distrust forWestern medicine so I always
tend to lean more natural.
But yeah, just like wanting tocome away from alcohol, like I
love the little things that youpost about herbs that can help.
You still feel that likeeuphoric, awesome feeling

(24:41):
without giving you the hangover.

Speaker 2 (24:43):
Yeah, that's like the whole backbone, I think to the
mocktail industry, is theherbalism, and I just know that
for me personally, I'm really,uh, aware of like pattern
recognition.
So after I got deep intoherbalism and I was like, well,
astrology is a sister scienceand there's a reflection of the

(25:06):
planet and the plants.
So like, for example, throughthe doctrine of signatures,
which is sort of saying, likeyou know how, um, let's just say
, like a walnut, for example,looks like the shape of a brain,
or kidney beans look likekidneys, like the body parts are
reflective of the foods thatare actually good for that body
part.
Same thing with the planets andherbs.

(25:27):
So, for example, mars, um, it'sa hot planet, it's full of iron
, and then one of its planet orplant associations is nettles,
and nettles are really high iniron.
Um, nettles also have likelittle like stingers on them.
Um, and nettles are a planetthat's ruled by Scorpio, and we

(25:49):
think about how Scorpio'straditional ruler was Mars, and
so all of those things kind ofwork together symbiotically and
I just love meshing themtogether because I think, well,
obviously they're all related.

Speaker 1 (26:03):
Yes, this is something that we've been
talking about on the podcast alot this season is like we have
compartmentalized so many things, but like we're coming back to
the whole, and I think that'swhat yoga is about.
It's about coming back to thewhole, coming back to the
oneness, and I think that littleinsights like this are bringing
us back to that as well yeah,no, I love it, and I think

(26:23):
astrology is also equallybooming, as much as herbalism.

Speaker 2 (26:27):
Mocktails is obviously like taking over,
because of the fact that thereare much bigger forces behind
the beverage industry to propelthat forward, whereas, like,
astrology and herbalism arebooming but, like again, the
industry is still quote-unquotenew and that we don't have like

(26:49):
huge players like Coca-Cola, youknow, or whatever.
Let's just say, uh, amheiserBush, like I think, bought C-Lip
but they put C-Lip on the map,which was like one of the
original non-alcoholic spirits.

Speaker 1 (27:02):
Um, it's one of those double-edged swords where it
like becomes more widelyavailable, but also like it's
big food, big, big drug, bigpharma, it's like.
So you're like it's the chipsthing that killed me.
It really killed me too.
But then one of the holisticdoctors, um, that I follow kind

(27:27):
of posted about it in adifferent way and I was really I
.
It was unexpected to see, buthe was like this is actually a
good thing because it's going tobecome more widely available
and yada, yada.
But, um, I'm on the fence abouthow I feel about it.
You know, like primal kitchenwas something that I really
loved, and now it's like craftHeinz and you know that's a

(27:48):
Monsanto, companyanto company,so you have to.
I don't know how I feel aboutit.
I don't know.
I guess only time will tell ifthey're um transparent and you
know there are other options outthere.

Speaker 2 (28:01):
Um, right, it's like the balance of the good and the
bad.
Right.
So like primal kitchen, putlike an awareness of quality
dressings on the map that don'thave seed oils in them, um, or
whatever their originalmessaging was.

Speaker 1 (28:23):
Yeah, I think it was like seed oils and dairy they
were dairy free.

Speaker 2 (28:29):
And so it got people thinking in another way, which
is more powerful than not havingexisted at all you know what I
mean or not having gotten thereach.
But then, at the same time,it's like, well, we really have
to be the detectives, like 24,seven.
Yes, we have to, we have to beaware because, unfortunately,

(28:52):
you know, our food industry, andevery industry, really has a
lot of corruption in it in thiscountry, specifically, like I
don't know if you saw the recentand maybe you actually shared
this post about the wholeKellogg's case, where, um
Kellogg's has guys, oh, thefruit dyes, yeah, well, our
products for Kellogg's in theUnited States are filled with so

(29:15):
much chemical shit and they'reway cleaner in other countries.
And so there are people comingtogether and advocating to like
first of all, expose Kellogg'sand like, get a little bit of an
uproar, but also like, changesome policy and be like hey,
like we deserve to be treated.

Speaker 1 (29:30):
The same, like the corporate America agenda is to
get us addicted and sick aspossible because it has
literally cancer causingcoloring agents and, you know,
gmo, whatever's it's just soit's funny you bring this up
because I don't think I was theone that posted about it, but I

(29:51):
did see this post and in thetestimony the person is holding
up fruit loops from um, canada,and then fruit loops from the
United States and the fruitloops from Canada are colored
with vegetable dyes and you cansee they're like not vibrant in
color, they like look waydifferent.
But then the American one islike vibrant and red and yellow

(30:14):
and like all of these colors andbecause it's coming from
chemical coloring and that isjust like, it's just crazy to me
.
And then I saw another thingtoday, just this morning, about
Starbucks and the pumpkin spicein this country versus the
pumpkin spice that they offer inAmerica.

Speaker 2 (30:35):
Canada or.

Speaker 1 (30:35):
Europe, in European countries, and the pumpkin spice
from America had like ammoniain it.
Oh, my god, of course and it'slike, what the fuck is the FDA
doing?
Like how is this allowed?
Like we trust this agency?
And I say this very looselybecause I certainly don't.

(30:58):
I'm like one of those peoplewho I go to the grocery store
for two hours because I'mliterally reading every single
ingredient.
I'm reading where the meatcomes from, like I want to know
where it was butchered, where itwas processed, where it came
from originally, um.
So I am one of those people whoI'm gonna, I'm gonna look at
every single label and now eventhe fruit thing with um, the

(31:21):
appeal coding, like it's hiddenin other companies now, like
they have like these littlelogos.
But I mean, it's a small localgrocery store and I don't want
to slander them because I dolove them, but the limes at
Belmont are fucking appeal andI'm like what the fuck?

(31:41):
Like what the fuck?

Speaker 2 (31:44):
I know it's sort of like you can't escape it and as
much as I want to be like oh,the 80 20 rule and like yes, we
can do the best that we can, andlike try and buy as much local
and do like a CSA share and, youknow, do 80, 20.
I also sort of feel like we'reat a breaking point where that's

(32:05):
like not enough, because notonly is that happening, but then
they're spraying chemicals allover the grass in the park and
we go and we walk around theparks and that's there, and
there's no warning sign orinformed consent.
Or we go and we're, you know,bathing in tap water that has a

(32:28):
bunch of chemicals in it.
It's like we can't escape it.
And some and this isn't meant tobe like scaring people, but
like a doctor I remember wastalking about how, like we sort
of need to treat everything likewe're in cancer prevention,
like, yeah, or remission, likeyou're in remission from cancer
and you don't want that to comeback.
So we have to be like reallyvigilant.

(32:49):
We have to really like careabout our water, where it's
coming from, the quality of it.
We don't have to like not enjoylife or not go to the park or
whatever, but, like you know,really being on top of it and
one of the things that I thinkit's overlooked and I'm a huge
advocate of this and I knowwe're digressing from mocktails
point of it but is is cleansingand detoxing and doing flushes.

(33:11):
That has changed my body morethan herbs.
More than herbs and I've beenan herbalist and studied
clinically it has changed me andhelped me with health issues
far more than herbs, and I'vebeen an herbalist and studied
clinically.

Speaker 1 (33:23):
It has changed me and helped me with health issues
far more than any herb could.
But when you, when you cleanseum and do your detoxes, do you
use herbs as aid Cause?
I know, um, I parasite cleanseseveral times a year.
I it's funny, I was justtalking about it this morning.
I'm like I it's time for aparasite cleanse, like I can
feel my, I'm like craving sugarat night.
I'm like, oh, these fuckers.

(33:43):
I know I know, but I it's heavy.
Yeah, it's heavy, herbal based.
Actually it's all herbs.

Speaker 2 (33:56):
Yeah, so I think there's like a couple of
different variations so we cantalk about cleansing.
Cleansing to me is like I do ajuice cleanse where I'm doing
nothing but drinking mostlygreen juice, because fruit juice
I don't like drinking a ton of.
Um, it depends on how likeglucose sensitive you are and it
depends on the body and I thinkcleansing protocols can be

(34:18):
tailored to your body type andlike your metabolism type and
it's different for everyone.
But I do best on a juicecleanse.
I love doing one once a monthfor three days.
That's just to likeremineralize my body, first of
all cause I'm just drinking likea variation of a couple of
different green juices and tojust give my digestive system a

(34:40):
break.
Another variation on that isdoing like an Ayurvedic cleanse,
like where you're eatingkachari every day.
So kachari is like basicallylentils and turmeric and ghee
cooked up and it's almost like aporridge but savory, and you're
eating that every day for Xamount of days.
So there's more like definitelymore to it.

Speaker 1 (35:01):
Um right, Like if you're someone who needs to eat,
that's a good one right If youneed to eat like that because
it's.
It actually has all theessential amino acids and it's a
complete protein.
Being vegetarian, I actually umwould do one at least once a
year, um, and it's something Ialways have like ready available

(35:22):
, um, because the spices arereally nourishing as well.

Speaker 2 (35:27):
Yeah, and it definitely also goes with your
astrological body type.
I don't know if I talked aboutthat a little bit but, like for
my body type specifically, I'mvery Capricorn.
Um, there's a couple ofdifferent like ways you can look
at that in your chart.
I love Judith Hill.
She is like my go-to formedical astrology and she has a
bunch of different books and shetalks about how, depending on

(35:47):
certain placements in your chartand your like astrological body
type, you might need differentthings.
So, for example, like we couldsay, the person who might do an
Ayurvedic cleanse, who mightneed more food, might be like a
Vata body type in Ayurveda andthey might be like very Gemini
or very Virgo, where there's alot of air in their chart.

(36:10):
So there's a lot of crossoverbetween those and and yeah, so
those are like the two, likeopposite ones.
I also think about people whogo do just like a raw cleanse,
where they're just eating rawfoods.
Again, I think that depends onthe strength of your digestive
system, because it does take alot to break down raw vegetables

(36:30):
or people who do, uh, like adetox so I've done detoxes where
I've gone basically away onlike a retreat for that Cause
you're out for the count andthat's sort of a combination of
cleansing and like, uh, fasting,yeah, so that's where I did the

(36:55):
gallbladder flush.

Speaker 1 (36:57):
Oh yes, I remember you talking about that.
Swear by the gallbladder flush.
Oh yes, I remember you talkingabout that.

Speaker 2 (37:00):
Swear by the gallbladder flush.
Uh, it is like for anybody whohas like gallbladder issues you
have to be a little bit moreconsiderate about how you go
about doing it.
Um, in case you are susceptibleto like big, bigger gallstones.
But it makes my memory so clearand and it's like one of the

(37:23):
best things that I've ever donefor my body.

Speaker 1 (37:25):
That's how I feel about the parasite cleansing.
Yeah, the first one wasabsolutely life-changing in that
it rocked my world.
Like I was like, oh, like youknow, yeah, I'm going to do this
, but it's, it had been callingto me Like it kept coming up in
my awareness.
And then I in Arizona, I wasseeing actually oh, like you
know, yeah, I'm gonna do this,but it's, it had been calling to
me like it kept coming up in myawareness.
And then I in Arizona, I wasseeing actually Kat's husband,
who has been Kat's been on thepodcast before, her husband has

(37:47):
not but he is a chiropractor andlike he is like a witch doctor.
He does a lot of like muscletesting and energy work along
with his body work and I reallylike love the combination and so
when I brought it to hisawareness and we did some muscle
testing for it, he was like oh,yeah, it's time.
And I was like, oh, fuck.

(38:08):
And so I gave it a go and atfirst I was like kind of
skeptical about it but then Ihad the craziest die off
symptoms and you know your braincan't rationalize that away's
like okay, that is what this isIcan try and like in this
however I want, but like, okay,I'm having like crazy die-off
symptoms.
I felt like absolute garbagefor two weeks, like I just could

(38:30):
feel things moving around.
I was almost like I had the flulike.
But it's all biofilm and mucusthat's coming up.
That's like feeding theseparasites.
And so I was working withsomebody who did lymphatic work,
so I was like moving my lymphthrough.
I just kind of like wentthrough it for two weeks and
then coming out on the otherside I had a ganglion cyst on my

(38:52):
wrist that I had for about fiveyears, and week three of that
first parasite cleanse it wentaway and it hasn't come back.
And I was like, yeah, and Ididn't even realize it at first.
I was like vacuuming one dayand I looked down at my wrist.
I was like, uh, that's weird.
I was like where did that go?
What the heck?
And I was expecting it to kindof come back or or something.

(39:15):
And it hasn't, still hasn't.
And so now I do a parasitecleanse every couple of months,
and the last time I finished oneup in may.
So I did one like right beforethe summer.
And I just think it's somethingthat all humans should do, like
we're mammals and we're outthere in the world where, I mean
, not everyone is eating rawfruits, vegetables, undercooked

(39:38):
meats, raw shellfish, but likethat I do, and so I'm going to
make this part of my lifestylenow, and so I know, every like
three to four months, it's it'stime to cleanse, and my body is
definitely calling for it now.
But I've extreme changes, likebetter sleep, um, just like you
said, like clear memory, um nothaving like these crazy food

(40:03):
cravings, or even like I feellike it.
You feel like your appetite issuppressed, but then you realize
like, oh, this is just myappetite, without being run by
parasites, like a lot of our,our appetite, craving, our, our
hunger is actually like eatingparasites.
Yeah.

Speaker 2 (40:22):
It's wild, so weird Did you?
What protocol did you do?
Because I know that like thereare cleanses that you can do
that are not food restrictive,but like you have to moderate
what you're eating.
Like you can eat but you can'tbe eating like ice cream and
caffeine.
I think ideally is what theysay, right?

Speaker 1 (40:42):
um, yeah, so most um of them say to limit dairy um,
limit meat eggs.
Um, I actually didn't.
I eat a pretty clean diet and Iknow where all my meat and eggs
are coming from, so I actuallyjust ate kind of norm, like what
I normally eat.
I definitely ate less because Iwasn't as hungry, um, and not

(41:04):
that it was like suppressing myappetite in any way, but, like I
said, you know we're used toeating these gigantuan portions,
um, because we've likesupersized everything.
But really like food portionswere meant to be pretty small,
so I think I was actually eatinglike more optimally.
But, yeah, no sugar, noprocessed foods, just like very

(41:24):
clean, organic, local, if youcan.
But I think, like honestly, Ithink you don't even have to do
that, like we're gonna bereinfected by parasites and
that's not to, like you said,scare anyone, but that's just
like like the reality of being amammal, um, and that's what we
used to do, like in originallylike yeah.

(41:45):
Well, when you mentionedwormwood, like wormwood is one
of the ingredients in um yes, inabsence, but also in parasite
cleanses.
Like a lot of the herbalparasite cleanses have wormwood
in them.
Yeah.

Speaker 2 (41:57):
Like we were supposed to have that like or like fresh
herbs on our food.
Like cooking them with freshherbs, not like dried McCormick
shit, Like that's not going tocut it.
Like medicinal strength freshherbs out of your garden cooked
in like a stew for chicken hasan anti-parasitic quality to it.
Yes, we don't think about, andbecause we're not eating like

(42:19):
that, our food is not medicine,unless we're going out of our
way to make that happen.
So, again, like you said, notmeant to scare anyone and that,
like you know, the wholeanti-cancer protocol, but like I
think the cleansing or thedetoxing or the parasite
eliminations are super importantand if those are something that

(42:40):
people are incorporating moreregularly, we can loosen up a
little bit more in what we eatDo you know, yes, yes, oh my God
, yes, I'm like championing this, um, and that's something that
Dr Jess Petras, like I that'show I learned about parasite
cleansing was through her work,and that's what she says.

Speaker 1 (42:57):
Once we empty out the toxin bucket, we create higher
thresholds to handle theseoutside contaminants Right, but
for most of us, our bucket is sofull because of mold, because

(43:18):
of environmental things, becauseof pesticides we're spraying,
because of weather manipulation,chemicals that we're spraying.
It's the reality.
And you can say, oh, you're aconspiracy theorist, you just
have your tinfoil hat on, but alot of these conspiracies that I
talk about are now proven.
So it's like am I crazy or isthis the reality of the world

(43:43):
that we're living in now?
And, like you said, we'restarting to pull our generation
is really starting to pull theveil back on these things, to be
like no, no, no, we have tolook at this ugliness because
we're not going to transform it,we're not going to be the
change until we look at this,and I think it's something that
we're coming to now.
You know we talk about it on thepodcast before this dog cancer

(44:04):
rates are up Like human cancerrates are up Like why?
Why?
Like we have to look at this.
So I am a big fan of parasitecleansing.
I think everyone should, and ifit's not something that's in
your budget, you can do verycost-effective things like
something like eating rawpumpkin seeds.

(44:24):
A handful of raw pumpkin seedsevery day can be a parasite
cleanse Like that's veryaffordable.
That's very doable.

Speaker 2 (44:31):
Yeah, yeah, there's definitely a lot of hacks for
cleansing, like you don't haveto like spend a lot on a juice
cleanse, or like intermittentfasting is also a thing which I
learned more about doing ithormonally.
So it's definitely different ifyou, you know, are female, who

(44:52):
still has their period, becauseyou know men can fast and it not
really affects their hormonesin the same way whether you're
doing like a 24 hour fast once aweek or you're doing a 16 hour
fast, um, but women, there'sdefinitely ways to cycle it.
Like the first 10 days of yourcycle you can fast a little bit
harder, so for longer, um, andthen I think it's again like for

(45:17):
five days right before yourperiod.
It's optimal.
I believe it has to do withprogesterone, but don't quote me
on this Um.
But there's a science behind.
You know the fasting and thebenefits of fasting and that all
playing a huge role in this Um.
But it really depends, like itdoesn't have to be this scary,
like oh my God, I'm not going toeat.

(45:37):
Like, yes, people do water fast, people don't eat for 24 hours,
or whatever.
Or people do fast where, likeeven if you're just saying, okay
, this week I'm going to take abreak from meat and eggs and
like any processed food andcaffeine to just give my
digestive system a break andreally like focus on

(45:58):
mineralization.
Um, that's like also a goodapproach.
Yeah, and you can function likeyou don't have to be out on
your ass Like I've done cleanseswhere I'm out on my ass, but
I've also done ones where I canfunction, um, but it all goes
back to, like you know, circlingback to the chemicals and the

(46:20):
toxicity.
That's what I'm advocating forin the mocktail industry is we
need to stop pumping all thisshit up with the citric acid,
the um, you know natural flavors.
Sugar yeah, Sugar is the big one, but you know, again, like you

(46:42):
have to take the good with thebad.
It's about the balance.
I usually recommend moreproducts that are actually like
made by herbalists, to to putinto drinks, to make your own
drinks, um, you know, or likeobviously taking my classes
where we just learn how to makeherbs or sorry drinks from
scratch with our own like herbalinfusions.
But most of the mocktailproducts out there right now I

(47:05):
don't like.

Speaker 1 (47:07):
Yeah, I agree, Not really, but I haven't come
across any that would be likesomething that I would buy.
Like I said, like literallyevery single one that I've
looked at has citric acid in itand it's like no, I'm going to
try and avoid that.
So, I I haven't really foundanything, but I would love to do
like, like I love herbalbitters, so I feel like I would

(47:30):
love like, um, like, even like ashrub, like with a apple cider
vinegar base, um, with just likesparkling water, like, I feel
like I would love something likethat.

Speaker 2 (47:43):
Oh, it's so good.
It's like the easiest thing youcan do to like just preserve
whatever the heck is in season,like figs and like vanilla, and
use champagne vinegar and soakthat for a couple of weeks and
then throw it in a glass ofwater sparkling, and it's
phenomenal.
That for a couple of weeks andthen throw it in a glass of
water sparkling, and it'sphenomenal.
Yeah, see, I would love that.

(48:05):
Yeah, it's like effortless too.
It's like the easiest stuff islike or throw in herbs, like
customize it for you If you'relike okay, you know, I need
something for hormonal balance.
Maybe I'll add a littleraspberry leaf or peony root in
that or something like that.
You can make it tailored andmedicinal essentially to
yourself, which is so cool forherbalism.

Speaker 1 (48:25):
I think, yeah, it is cool for herbalism and like even
how you've posted about herbsthat can kind of give you that.
Like that's like the same buzzysocial euphoricphoric feel Like
I'm all for that.
Like when I lived in Floridaand when I lived in Phoenix
there were kava bars there.
I never went to one but I wouldbe so curious.

Speaker 2 (48:49):
I know they can kind of get a rep because they're a
little bit I don't know what theword for it is the same sort of
stereotype that goes withherbalism, where everybody
thinks like herbalists are justsort of like crunchy and a
little bit coolly smelling anddon't really have an aesthetic,
um, and it's just likeeverything's recycled,

(49:11):
repurposed.
I think a little bit of thathappens with kava too, where
people think it's going to belike a smelly, dirty, hippie
situation.
Um, but kava, yeah, it's beenpopping up everywhere not in
rhode island, obviously, becausewe're rhode island away.

Speaker 1 (49:29):
It's a little behind on the times, well, and I feel
like the the alcohol culturehere, like the alcohol bar scene
, it's very prevalent.
I mean this goes back now, butlike I feel like we were at the
forefront of the Jersey Shoredays.

Speaker 2 (49:48):
Oh yeah, oh, my God.

Speaker 1 (49:50):
And that really just hasn't gone away, it's just
evolved.
We're just, we're in our 30snow our 30s now.

Speaker 2 (50:02):
New england is very slow going to catch on to trends
period and being like theepicenter of like die hard
sports fans as well, like withthe red sox and the patriots
like the people here love theirbeer.

Speaker 1 (50:13):
I mean, we're such a hub for all the Irish and the
Italian like it's really hard toget people to break tradition,
I guess yeah, and it's true,because I think you know,
probably eight, ten years agonow, we were at the forefront of
, like, the craft brew rightkind of yeah yeah, and now

(50:38):
they're like, a lot of the craftbreweries around the new
england area have been boughtout by the bigger companies.
Um, so it's it's interesting tosee where we're going with this,
because I mean even some of thebig beer companies I mean
heineken just came out with thezero proof beer.
Um, corona came out with thezero proof beer like, it's

(51:03):
definitely something that, uh,it's got some, some buying and
staying power behind it yeah, Ithink it's just gonna take some.

Speaker 2 (51:15):
I don't think here's the thing.
I I don't think alcohol is evergoing to be going away
completely.
I think it's always going to behere.
I think it's going to bemoderated and there are going to
there's going to be a revampingin how we experience going out
that, like sober bars willbecome more of a thing.
I don't think it's going to befor a little while and I think

(51:37):
that right now, geographicallyspeaking, the mocktail movement
has pockets of really bigsuccess in different areas
throughout the United States.
Um, new England is maybe notsuper progressed forward on that
as much.
I think New York has beenpopping off with that for a long
time, especially Brooklyn, butother than that, like there's

(51:59):
just random places where it'sreally happening.
Um, obviously, californiaalways is going to lead any kind
of health trend, but, yeah,it's going to be exciting to see
how it evolves over time.
And, um, and I'm just reallypushing for like the quality,
because I see so many menusaround here, mocktail menus that

(52:21):
are just like ginger beer andlike lime juice and I'm like
there's like 25 grams of sugarin that I know well, that's the.

Speaker 1 (52:31):
that is the thing with mocktails like a lot of the
the like.
I live in a beach town in RhodeIsland and we have a lot of
bars that cater towards touristsand every single one has a
mocktail menu right now.
But the amount of sugar, it'sall syrups.
Yeah, and I hate a sweet drinkto begin with, like if I'm

(52:54):
eating food, like I don't wantmy drink to taste like dessert.

Speaker 2 (52:57):
Right, right, yeah, it's sort of how like we're
we're getting evolved past theginger beer and Shirley temple
being a mock cocktail, but nowwe're stuck in this area where,
like okay, everywhere I see inRhode Island, it's like oh,
here's this and it has likelavender syrup and like Sprite

(53:22):
and you know, insert like randomgarnishing herb, like mint.
You know what I mean.
And it's just, it's a start.
I'm not going to like complainabout it, but, like you said,

(53:44):
the message is getting dilutedbecause the point of a mocktail
is to be healthier, but insteadof being healthier, it's like
only halfway healthier becauseit doesn't have alcohol in it
but it still has a bunch ofsugar in it.
And how, how quality are thoseingredients?
Like?
Are you using a local sodathat's like you know, using good
stuff and made with honey orsomething?
Or are you using Coca-Colaproducts?

Speaker 1 (54:07):
So it's like people aren't getting it all the way,
the benefits, yeah, yeah, andthat's why making them at home
is just the better option.
Right, so make it yourself Um,because yeah, I mean it's easy
and fun, Like there's a bulkstore um down this way and I
love getting my herbs therebecause it's like so fun going

(54:30):
um South coast.
Uh, in Wakefield, like onRobinson street, you should go,
you would love it.
Yeah, it used to be Um, so Idon't know if you remember this,
but this was like going wayback, like pre 2020, there was a
place on right on main streetin Wakefield called South County

(54:51):
co-op.

Speaker 2 (54:52):
Okay, I heard of that and they closed.

Speaker 1 (54:53):
They closed, yes, but um the the I think she was like
the president, or she was highup in the co-op she decided to
reopen because it was such astaple in this community, like.
I couldn't believe it closedwhen it did, but it's a small
little place.
It's right like diagonallyacross from Brickley's across

(55:21):
from Brickley's, okay, and theyjust do all bulk, like you can
bring your own jars or they havelittle like compostable sleeves
that you can put in.
But I pretty much get all of myherbs there.
I first of all love supportinglocal small businesses, but I
just love their mission.
She really just takes pride inwhere she gets her herbs and
spices from, um and there's alot of education that goes in it

(55:44):
.
Like you go in there and it'san experience, like someone's
going to help you weigh out allof your herbs and all of your
spices and, like I said, it'sjust an experience.
So if you're in the RhodeIsland area, check it out.
It's um, a bulk free store.
You can get everything there,from like shampoo and
conditioner to like teas andwait, yes, I have.

Speaker 2 (56:03):
Now that you're saying it, I have.
Is it across from what used tobe the smoothie place bowl?
Yes, yeah, yeah, what went outof business and auntie's kitchen
, do you remember?
I don't know no they had thisamazing breakfast bowl.
That is just like.
I'm devastated that it's nolonger there.
But yes now that you're sayingit, I know what you're talking
about and I have gotten likegourmet little like chocolate

(56:27):
covered nuts from there orsomething.

Speaker 1 (56:29):
Yes, she has all kinds of like like fun little
things in there and I've I'velike always like left there with
like good treats.

Speaker 2 (56:38):
Oh my God.
No, I love that.
Yes, I have been in there and Idon't know if it's the girl
that I met that owns it.
Does she also garden?
Or maybe she just works forthem?

Speaker 1 (56:47):
Oh, I think I know who you're talking about.
She, uh, she works for them.
I actually know her through umlike my, my cacao plug um from
way back in the day.
Rhode Island like my my cacaoplug um from way back in the day
bird island is so small and,like the healing community is
just like it's so small, it's soamazing.
Um, but, yes, she, she worksthere.
Yes, the woman who is not olderbut older okay, I know we're

(57:13):
talking about.

Speaker 2 (57:13):
Yes, I need to go check it out again yes, she has.

Speaker 1 (57:16):
Like she just has great stuff in there and, like I
said, there's a heavy emphasison education.
Like, when you're in there, youjust like meet like-minded
people and they want to knowwhat you're doing and actually
what I learned about shrubs fromthat place.

(57:36):
So, just like conversation Ihad in there, so it's a cool
place Find your local bulk storebecause it's going to be, first
of all, like a great place toget information from and you're
going to find qualityingredients there, no doubt.
Well, if somebody is curiousand wants to work with you,

(57:56):
where can they find you?

Speaker 2 (57:58):
Well, if somebody is curious and wants to work with
you, where can they find you?
Okay?
So my website is T for Tori, soT E A F O R T O R I, ecom, or
my Instagram handle is T forTori, my.

Speaker 1 (58:17):
TikTok is T for Tori.
All my social media is tea fortori.
Definitely follow on socialmedia you post like the most
amazing content, like I alwaysfind myself screenshotting your
your stories or such an honor uh, you posted about this herb for
eye health like a couple likemaybe last week or the week
before, and I like screenshotted.
I was like I have to go getthis herb oh my god, I love that

(58:40):
so much.

Speaker 2 (58:40):
No, it's a labor of love.
I put a ton of effort into myInstagram.

Speaker 1 (58:43):
I'm curating something that's like really
gonna help people yes, and youhave lots of online classes that
are pre-recorded or you do liveclasses all the time, um, so
definitely check that out ifyou're interested in the herbal
movement or you want to makeyour own mocktails.

Speaker 2 (59:01):
Yeah, I just did.
I totally forgot.
Um, I just taught a soberOctober mocktail class.
So we learned about herbs thatgive you a buzz without the
booze.
So we talk about differentherbs that help give you that
relaxation, and I did that as apre-recorded class so people can
purchase it anytime and watchit as many times as they want.
It comes with actually, threemocktail recipes and we make one

(59:24):
mocktail together and then wetalk a lot about different herbs
.
Um, to kind of take it toanother level, um, I also have a
free ebook when you sign up formy email list and I also
include uh 10 herbal basednon-alcoholic drink brands that
I recommend, because I'm superpicky and I will only recommend

(59:45):
the best to people.
Um, and then I just built out alittle meat mini course, which
is a seasonal mocktail coursewhere you get four hour long
prerecorded videos that teachyou step-by-step how to make a
couple of different mocktails.
It comes with recipe cards andall that jazz, so it's great
yeah.

(01:00:05):
It's a bunch of holiday recipestoo.
I think I do like a sugarcookie mocktail on there,
something that's like fun thatyou could also give to your kids
.
Um, like an elderberry basedone.
That can be kind of like achampagne style drink, but it's
good for prep for holiday andyou can batch it too for like
holiday parties.
So that was kind of like.
The purpose behind it is likegetting people something to use

(01:00:28):
as a tool before the holidayscome up, Cause I know that can
be a period of time where peoplemight want to drink less.
Or I mean, honestly, therecipes are great, so you could
throw booze in it if you wantedto want to drink less.
Or I mean, honestly, therecipes are great, so you could
throw booze in it if you wantedto.
But just get people you knowsomething, yeah.

Speaker 1 (01:00:45):
Yeah, options and education.
That's I love it.

Speaker 2 (01:00:50):
Well, thank you so much.
Thank you, let's not do thisagain in two years.

Speaker 1 (01:00:56):
Yeah, maybe like maybe quarterly or something.
Yes, well, thank you for comingon.
I just always love your, justall of the great things that you
have to offer and the educationthat you bring.
I'm always looking forward toyour social media posts, so I
hope that everyone here agrees.
So thank you for coming on.

(01:01:16):
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