Rachel Thompson talks about her success with a severe high/low case, and the interesting journey it took to get feet that were more balanced.

Thank you to our amazing sponsors:

Cavallo Hoof Boots is offering 15% off a pair of Trek hoof boots at cavallo-inc.com with code HRN

A special shout out to Grid as New, Mud Control Grids – they are a game changer for any mud issues, big or small! – mudcontrolgrids.com

Also be sure to check out Hay Boss Feeders – haybossfeeders.com – for all your slow-feeding needs. I get my Hay Boss feeders from Mountain Lane Farm in NH!

We sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola’s innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.

HORSES IN THE MORNING Episode 3697 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Lola Michelin of Cosmic Cowgirl Camp

Recipe:

Ingredients:

• 1 large mango diced
• 10 strawberries diced
• ½ red bell pepper diced
• 2 ears of corn kernels removed
• ¼ cup shallot minced (about 2 medium)
• ½ jalapeno minced (or to taste)
• 1 14 ounce can white navy beans drained and rinsed
• ½ cup cilantro minced
• ¼ cup mint minced
• ¼ cup basil minced
• tortilla chips

Dressing:

• ¼ cup apple cider vinegar
• 2 tablespoons lime juice add the zest for an extra lime-y kick
• 1½ tablespoons hot honey or regular honey for a mild version
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder or garlic powder
• ½ teaspoon salt plus more to taste
• ½ teaspoon cumin or chili powder for more heat
• ¼ cup extra virgin olive oil or expeller-pressed canola oil

1. Combine the fruits, veggies, beans and herbs in a bowl.
2. 1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basil
3. Whisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it’s incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There’s already plenty of sweetness from the mango and strawberry, so don’t overdo it!
4. ¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oil
5. Add about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there’s enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.

If you can give it at least an hour to marinate, it’ll be even better! Serve with tortilla chips. It’s best the first day, but will be good for 2-3 days.

In this inspiring episode of Galloping Getaways, we sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola’s innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.

HORSES IN THE MORNING Episode 3697 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Lola Michelin of Cosmic Cowgirl Camp

Recipe:

Ingredients:

• 1 large mango diced
• 10 strawberries diced
• ½ red bell pepper diced
• 2 ears of corn kernels removed
• ¼ cup shallot minced (about 2 medium)
• ½ jalapeno minced (or to taste)
• 1 14 ounce can white navy beans drained and rinsed
• ½ cup cilantro minced
• ¼ cup mint minced
• ¼ cup basil minced
• tortilla chips

Dressing:

• ¼ cup apple cider vinegar
• 2 tablespoons lime juice add the zest for an extra lime-y kick
• 1½ tablespoons hot honey or regular honey for a mild version
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder or garlic powder
• ½ teaspoon salt plus more to taste
• ½ teaspoon cumin or chili powder for more heat
• ¼ cup extra virgin olive oil or expeller-pressed canola oil

1. Combine the fruits, veggies, beans and herbs in a bowl.
2. 1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basil
3. Whisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it’s incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There’s already plenty of sweetness from the mango and strawberry, so don’t overdo it!
4. ¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oil
5. Add about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there’s enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.

If you can give it at least an hour to marinate, it’ll be even better! Serve with tortilla chips. It’s best the first day, but will be good for 2-3 days.