Showing posts with label Herbs. Show all posts
Showing posts with label Herbs. Show all posts

Thursday, November 1, 2012

In the cusp of change.. i got the 'pep' talk, and sat down to read my words...

A few days after I wrote my 'Open heart letter about Chellation Therapy', my husband sat me down for the familiar 'pep' talk... man ... I dislike 'pep' talks... necessary at times, I would have to agree, doesn't mean I have to like them... all though I know he is right...

Do you ever have a dream that you can almost taste? Do you ever have a vision of your future self with such clarity you just can't wait? It's just so exciting, so juicy, so fabulous! The time is now, right? But what if now is not quite ready. What if the healing journey needs a little more time, what if kids are still a bit too young, what if there is just too much going on for me to materialize what I see? then, for me, frustration sets in, then the famous 'pep' talk comes back, then I sit at the computer to read my own words to remind me that the right time will come and that really I am at the right place for myself right now. Yes, I am much better, and the vibrancy that I see in my dreams and visions will lead the way to the opening of my heart to guide your heart. The day that I see, will come and the 'pep' talk will transform itself.. (or so I wish :)).

In the meantime... an email from my dear friend and mentor, Caroline Dupont, and the synchronicity of what I had been thinking of sharing with you brings me to the power of herbs and elixirs to REMINERALIZE our bodies... yeap. There is a lot of Remineralization to be done, and many ways to go about it!

Elixirs and Tea Infusions are a fantastic way to gather the essence of the life force of herbs to remineralize ourselves. I have make them and use them as tea, as 'water' to be added to any raw soups, smoothies, elixirs! I sincerely have felt a difference since I started incorporating them into my daily routine. Now there are just so many herbs to use, and so many ways to use them... the key is to soak the herbs in boiled water overnight to "infuse" the water with their powers. The ratio of herbs to boiled water really depends on your body and constitution. For most people, a cup of dried herbs to 4 cups of water seem to be right. For me, well oh well, about a handful of dried herbs per 4 cups of hot water seems to be right. So play with it, and find your ratio and your healing balance.

Tea infusions are also a great way to get to know your herbs. To get you out there, where the wild things are and gather your own, dehydrate them or leave them to naturally dry. So get out there!


TEA INFUSION RECIPE:

1 cup of dried herbs (or a handful)
4 cups of hot water (boiled)
a 1 liter glass jar with a lid or a cheese cloth (Method #1)
or a glass pot with a lid (Method #2)

METHOD #1: place the herbs in the glass jar, pour the hot water, gently move the jar to submerge the dried herbs. If you can place the jar by the window to absorb the moon rays, place a quartz crystal beside it, and why not, use your HADO writing on the jar to maximize it's healing power... I am all about synergy. Dried blossoms are best when infused for a minimum of 2 hrs. Dried herbs are best when infused for a minimum of 4 hrs. Dried roots are best when infused for a minimum of 8 hrs. So to make life simple, make your mix, place it in the jar and let it infuse overnight :).

METHOD #2: place the barks/roots in a glass pot, along with the water and let it gently simmer covered for 20 minutes. Turn off the stove, then let the barks/roots infuse the water overnight. I use this method when I use barks for the infusions. The active ingredients in some of the barks seem to need a more active simmering to be released. (But that really depends on whose words you read.). So use whichever method resonates with you.


TEA INFUSION 

Palo d'Arco (Taheebo tea)/ Cat's Claw/ Horsetail/ Goji berries/ Chaga/ Reishi mushroom

Some of you are familiar with them, some of you are reading these for the first time. Don't worry, they will soon be familiar words in your dictionary too. You are most likely to be able to find them all at your local health food store or online.

Palo d'Arco comes from the inner bark of the Taheebo tree in the South American rainforest. In some places it is known as Taheebo tea. It is known to have powerful antifungal properties and it strengthens the body's immune system. It is known to relieve infections, reduce inflammation, promote digestion, flush toxins from the body, and protects the body against cardiovascular disease and high blood pressure.

Cat's Claw (Una de Gato) is used traditionally in Peruvian medicine. It is a strong antiviral which works  in synergy with Palo d'Arco to boost the immune system. It is known to aid with digestive issues, and to have powerful anti cancerous and anti-tumor properties.

Horsetail is high in silica, which is vital to the health of hair, skin, and nails. It helps build calcium in the body.

Goji berries is a sweet dark colored fruit. It is a superfood known for its high antioxidant content and its longevity promoting properties, they are believed to protect the liver and the kidneys.

Chaga is a medicinal mushroom that grows in the birch trees in the forest. It is believed to be a strong immunity builder in the our body and to have strong anti-cancerous properties as well. ** If using method #2, add the Chaga after you have turned the stove off, to infuse the water overnight.

Reishi is another medicinal mushroom that builds the body's immunity, has anti-viral and anti-bacterial properties, is considered in chinese medicine to benefit the liver and heart organs. ** If using method #2, add the Chaga after you have turned the stove off, to infuse the water overnight.

I am currently using a 5 mushroom Blend from Wild Rose, that includes Red Reishi, Cordyceps Mycella, Maitake, Chaga, Coriolus. You can add it to your infusion or simply add the powder to your drink, smoothie, or soup.

So brew them up and drink it up! Make a tea using the above herbs and then use the tea infusion as your 'water base' in everything from a smoothie to a raw soup, to your drinking water for the day. Your body will thank you.

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"Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves- slowly, evenly, without rushing toward the future." - Thich Nat Hahn.

Monday, July 9, 2012

New tools in my toolbox...

After many weeks of silence, 3 chelations, and many deep breaths, I am back! Armed with a new internet provider! (oh.... we are connected again!), handfuls of cilantro, sea vegetables in particular chlorella, my neti pot, my dry skin brush, Hado water, my yoga mat, meditation and visualization, and based on Ayurveda the six tastes.

In the weeks that have passed I have been reading and researching natural chelation agents to aid my journey. I think the more knowledge and resources we have the smoother and more supportive the journey will be.

So I have gathered a few new tools in my healing toolbox. I will be talking about them more in depth in the days/weeks to come....but for now here are two of my new and not so new tools:

Heaps and bounds of daily Cilantro (juiced, blended in smoothies, or as part of the meal).


Cilantro   is a natural cleanser of heavy metals and other toxic agents from the body. It is antimicrobial and anti- bacterial. It's oil has rich qualities that have a powerful effect on the digestive track, proving aid with the production of digestive enzymes, acids, and juices. For me its a super-herb!, and I intend to use it often over the next 15 weeks or so of my chellation therapy.




Chlorella TabletsSea Vegetables in particular Chlorella is known to bind to heavy metals, which aids in releasing them from the body through the urinary tract.  Chlorella is a green algae contains about 20 % protein and it is very high in chlorophyll, providing higher levels of Oxygen at a cellular level, it aids in cleansing and purifying the blood, regulating blood pressure, promotes the growth and repair of tissues, and it aids in digestion amongst other things.

Sea vegetables, in general, are:
High in mineral Content, specially, iodine, calcium, iron, magnesium.
High Protein Content, from 20% (green algae)  to 70% ( Spirulina).
Anti - bacterial, anti viral, anti inflamatory.
Great resource in fighting Candida.
Natural Iodine for keeping healthy thyroid function.

Warning: make sure you have a good source for your sea vegetables. Due to the high levels of toxicity found on the oceans, some sea vegetables now contain high levels of heavy metals themselves so it is really important to have a good and trusted source for them.

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"Your mind is a tool you can choose to use any way you wish."- Louise Hay


Tuesday, April 10, 2012

Tasty Raw Vegan Nut cheeses that leave the other stuff behind!

I haven't had cheese in a million years or so it feels, but these Nut "Cheeses" are so good and rich and delicious! that really,  no turning back.. so Cheeses, watch out!

The first one is from my friend Lee... it meant the world to me to have someone else make me a treat... I am always in the kitchen and eating out is quite limited... so it truly is special to have enjoyed what someone else made with love...


Lee's Pumpkin, Cashew, Brazil Nut Cheese

3 cups raw pumpkin seeds, soaked overnight
1 cup Brazil nuts, soaked overnight
1/2 cup raw cashews, soaked overnight
3/4 cup extra virgin cold pressed olive oil
1/4 cup of water
1 TBS chopped fresh Savory
1 TBS chopped fresh Sage
2 TBS chopped fresh Parsley
1/2 cup of fresh Dill
2 cloves garlic
2 TBS Umeboshi Plum Paste

Drain and rinse the seeds and nuts. Transfer to a food processor (it may need to be done in batches). Process until the mixture forms a paste. Add the oil, water, herbs, umeboshi paste and process until smooth.

Chill the mixture and form into wheels.
Can keep in the fridge for up to 5 days. It can also be frozen for up to 2 months.      


The second one I made for our Passover Seder... and it even stinks like good old cheese!

Fermented Happy Birthday Nut Cheese Base

4 cups of macadamia nuts
2 cups of rejuvelac

Blend together (best done on a high speed blender). Blend for 1 minute, then stop for 30 secs. Then blend again. Blend until smooth.
Pour mixture into a cheese-cloth lined sieve over a bowl to drain. Wrap the cheese mixture in the cheese-cloth and put weight on top to drain any excess liquid. (Jars filled with water are an excellent weight.)
Cover and let the cheese ripen at room temperature overnight or 2 to 3 days for a more fermented cheese. I let this cheese stay "fermenting" at room temp for 2 days.

Once the "cheese" mixture has been fermented, divide the mixture in two. Transfer the mixtures into dry clean containers. Will keep in the fridge for up to a week or it can be frozen for up to several months. I kept one for immediate use and froze one "Nut Cheese Base" for another day. (which happened to be my birthday!)

Fermented Dill-Scallion Nut Cheese

1 Nut cheese base mixture (about 2 cups of cheese)
2 garlic cloves
1/4 cup chopped fresh dill
6 scallions (or adjust to taste)
1 tsp sea salt
1 tsp freshly ground black pepper

Combine all ingredients in a food processor. Process until smooth. You may need to stop sometimes to scrape the mixture down and then continue processing.
Place mixture onto mould, chill and serve.


It is just so good! A little patience will go a long way! It may seem like a process but it is really not. Most of it happens on its own.


I love to hear about you, about the little or not so little changes you have integrated into your life. I love the little steps and the big consequences. I love that you have chosen now to be the time to change, because deep within you know there is no better time, and there will always be a ton of excuses not to do it. So a pad of the back to you. Keep your stories coming. They inspire me.

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You miss 100% of the shots you don't take. 

Wayne Gretzky




Friday, March 30, 2012

How many wild edibles can you count till?

A few days ago when the sun was out and the day was hot, we were working in the garden, cleaning and getting ready for spring & summer days... when i spotted two beautiful dandelions!! in march? just so exciting!


Wild edibles are a wonderful source of nutrition because they have 'survived' and been nourished by the elements, but most important of all, they have not been altered by man. They have longer roots which allow them to have high mineral content. They are full of nutrients that our bodies are ready to assimilate. So watch your lawns and gardens... invite them in, juice them, smoothie them, chop them into your salads and enjoy them! Your bodies will thank you.


Sergei Boutenko is a wonderful resource for information on wild edibles and green smoothies. He compiled the following information.. take your time, name them, realize the power advertising has had on our lives and how disconnected we have become from nature and the source of our sustainability.















ANSWER KEY: 1. Twitter, 2. Facebook, 3. Myspace, 4. Nike, 5. Apple Computers, 6. McDonald’s, 7. Mercedes Benz, 8. Lacoste a. Oak Leaf, b. Fir Needles, c. Wood Sorrel, d. Grape Leaf, e. Maple Seedling, f. Doug Fir Cone, g. Fir Tree, h. Aspen Leaf, i. Maple Leaf




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“What is a weed? A plant whose virtues have yet been discovered.”
Ralph Waldo Emerson
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Wednesday, February 29, 2012

Day 6/ Reintegration: Wild thing... I think I love ya....

I was so wired on high energy and sauerkraut last night I had to get my 'Dandelion Tincture' out and root back down.....Happy Leap Day!!!!

Last day of February.... I don't know about you, but this winter has just flown by me. Tomorrow is March ,  which to me means Spring is around the corner! So get spotting.. our wild things will soon be here!
I love wild things. Wild foods are an important and forgotten part of our diet. They are the richest in nutrients, life force, and have survived mother nature's cycles without 'our help'. They are tough, and gentle at the same time, and our bodies thrive on them. By incorporating Wild foods into our diet, we become one with the natural world. "Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease."- Sandor Katz. Author of Wild Fermentation.


Benefits of Wild Edible Plants

There are numerous benefits to eating wild edibles such as:
  • They are free.
  • They are genetically stronger than other food.
  • Nutritionally speaking they are beyond organics!
  • Longer root systems make most weeds drought-resistant.
  • Most edible plants and weeds are more nutritious than hybridized store produce.
  • Eating local wild plants means that the plant fights off the same organisms as your body therefore making them highly beneficial for the immune system.
Last night, or rather, quite early this morning, I took out my Dandelion Tincture I made last May. They last for a very long time and this year I made a huge batch of it! Dandelion is well known for its diuretic and blood purifying properties. It helps flush toxins and excess salt out from the kidneys. It helps build immunity and strengthens the liver and gallbladder and aids in their detoxification. It's bitter taste stimulates the digestive system.


Making your own Tincture is easy and well worth the effort, so put away your spray and get your shovel! Dandelion roots here you go!


Dandelion Tincture Recipe:



  • Gather several dandelion roots from your garden and chop them up into small pieces (i am tempted to say sidewalk too, but depending where you leave that may not be such a good idea!).
  • Fill a quart-size jar halfway with dandelion root. Pour 80-90 percent proof vodka over the root until 2 - 3 inches above the root. Cover with a cheese cloth and then close tightly. Place in cupboard (away from light).
  • Shake daily for a month. If the root expands above the liquid add more vodka. Keeping the root submerged in alcohol keeps the root from breeding bacteria.
  • After a month, place cheese cloth in a mesh strainer over a measuring cup. Pour tincture through strainer. Pour into a dark coloured bottle with a dropper lid. Voila!! A few drops in your tongue is all you need.


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    "Deep in their roots, all flowers keep the light."
    - Theodore Roethke, poet

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