Amber is based in Humboldt County, California. She offers sessions in person and virtually.
Amber’s healing art modalities wander between, clairvoyance, energy work, theta healing, mapping, cognitive hypno-therapy, folk herbalism, belief reprograming, master of ritual/ceremony (MC), tarot, and she is currently a student of astrology. Amber writes and preforms poetry, prose, short stories and essays on topics ranging from the natural world (nature), surreal, taboo, esoteric, metaphysical & psychological topics. As a designer she has been creating visual art in many different guises, most recently in the form of stage design, event production, art directing, menu planning & fine art.
A wanderer at heart, she currently lives in Northern Humboldt County, California on a 2 acre farm surrounded by 70 pastoral acres overlooking both the Pacific Ocean and Humboldt Bay. Here, she started, along side her brother Adam Pickett, Golden Finch Farm LLC where they grow organic vegetables and raise chickens for pasture-raised eggs. They sell their goods at local Farmers Markets, and each autumn they create products with their vegetable surplus- pickling and fermenting for winter markets.
Contact her to learn more & schedule!
Invite mystery inside.
“Illusions” Richard Bach | “Greater Community Spirituality” Marshall Summers | “A More Beautiful World Our Hearts Know is Possible” Charles Eisenstein | “The Woman in the Shamans Body” Barbra Tedlock | “Emergent Strategy” Adrienne Maree Brown
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The Home + Lifestyle Collection
SWEET POTATO & CHICKPEA MARSALA
2 large sweet potatoes cubed in 1/2” pieces
1 can of chickpeas, drained and rinsed
1/2 a bunch of spinach de-stemmed
1 can unsweetened coconut milk
Olive oil for roasting
1 bunch of fresh cilantro
1 cup of raw cashew pieces
1 Tbs coriander seeds
1 tsp fennel seeds
1 Tbs black cumin seeds
4 Cardamom pods
2 tsp black mustard seeds
2 tsp coriander powder
1 tsp ginger powder
1 tsp turmeric powder
1 tsp asafoetida powder
1/2 tsp fenugreek powder
1 – 2 Tbs Garam Marsala powder
4-8c Spring or well water for consistency
Salt to taste
Toss sweet potatoes and chickpeas in olive oil, roast at 350 on baking pan for 30min turning once.
In a large heavy bottomed pot (I use my cast iron enameled le cruset aka the modern cauldron) add the ghee, and whole seed spices. Cook on medium-low heat until they start to brown and pop. Carful not to over cook.
Add powdered spices and combine quickly. Add 4 cups of water, being mindful you are adding water to oil and there will be some sizzle. Add sweet potatoes and chickpeas while singing a song of gratitude. Cook uncovered on a low simmer for 25-30 min stirring occasionally.
Remove from heat and add in spinach and coconut milk, stirring until spinach is wilted and milk is combined. Salt to taste.
Top with chopped cilantro, cashew pieces and garnish with lime wedges.
Bless and enjoy!