The Bounty Hunter

The Bounty Hunter is a website about cooking and eating delicious, seasonal and local foods.

Melissa

Rituals of Self Care with Natalie Rousseau of Living Yoga

Natalie Rousseau is a yoga instructor and wildcrafter with a deep connection to plants and the natural world around her. Based in Pemberton, British Columbia, Natalie teaches many workshops both online and in person through her business Living Yoga. I first met Natalie in the spring at The Art of Wildland Medicine Crafting workshop that she hosted with Yarrow and Angela Willard of Harmonic Arts. It was a magical weekend of plants, medicine crafting, yoga and connection. Natalie brought a beautiful energy to the weekend and the yoga practice really grounded the learning and brought a unity to the group. While Natalie’s main role in the weekend was to help facilitate the workshop and lead the yoga, I knew that she had an interesting story around food and plants that I was curious to know more about.

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Peach, Corn and Halloumi Salad with Lime Jalapeno Dressing

We are fully into summer and making our way over into late summer already. Summer is so fleeting. While I love this season and its sun soaked days and bounty of produce, it often feels a little frantic. Like there is so much to fit into such a short amount of time and squeeze out of every day. As someone who loves to do it all, I am doing my best to slow things down by taking time to just enjoy each day as it comes and take quiet moments in the garden and nature and to spend time with friends and family with feet in the sand. I am soaking up the beauty and warmth and trying and tuck some of it away (in my mind and freezer) to draw upon in the cold, dark months of winter.
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Cattail and Cucumber Salad with Tea Infused Vinaigrette

This super simple and refreshing salad was inspired by a trip to the bog with Isabelle Ranger of Namasthé Tea Co. on a very hot day summer’s day. Isabelle harvested some cattails while we were out and sent me home with a gift of some to use back in my kitchen. The young shoots can be eaten raw and have a crunchy, juicy texture and mild cucumber like flavour. If you don’t have access to cattails, you can make this salad with different types of cucumber for contrast in flavour and texture.

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