General Health

Hearty Garden Vegetable Farro Soup Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins

Hearty soups are great for Fall and Winter.  They warm you from the inside out, and just make you feel so-o-o good!  This one is high in fiber and uses an ancient grain — farro.  Many people consider it to be interchangeable with spelt, but farro is an ancient grain and will cook in about 30-45 minutes. Spelt has a different texture and takes hours to cook.  Both belong to the wheat family, so if you have sensitivities, you might want to skip this version (although spelt is digestible for some).

Farro is an Italian emmer wheat, and is high in fiber and a good source of iron and protein. It’s also very easy to digest, so your body can absorb all of those great nutrients. All you have to do is cook it directly in the simmering soup liquid until tender.

The proper way to cook Farro

Select pearled farro because it cooks more quickly than whole or semi-pearled. Farro does not swell and absorb all of the water, as rice does. The correct proportion is 1 cup farro to 2.5 cups water. Bring the water to a boil; reduce and simmer about 25 minutes, until the grain is tender but not mushy. Cook it directly in the soup, or drain and cool it and add it to salads. It’s so versatile and it has so many  the health benefits!

Hearty Garden Vegetable Farro Soup

INGREDIENTS
• 2 tablespoons olive oil, extra-virgin
• 3/4 cup celery, 1/8-inch slices
• 1/2 cup yellow onion, 1/4-inch dice
• 1 cup fennel, 1/4-inch dice
• 1 cup carrots, halved lengthwise and sliced crosswise 1/4-inch thick
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon kosher salt
• 1 tablespoon tomato paste
• 1 cup baby tomatoes , cut in half
• 4 cups vegetable stock, unsalted recommended (32 ounces)
• 4 cups water
• 1 cup pearled farro, rinsed
• 15 ounces cannellini beans, drained and rinsed
• 1 cup peas, frozen, fresh or canned
• 2 tablespoons basil, thinly sliced
• 1/2 cup Italian parsley leaves, chopped fine
• 1/2 cup Parmesan cheese, grated for garnish

Instructions
1. In a large pot, heat the oil over medium-high heat. Throw in the celery, onion, fennel, carrots, garlic, thyme and salt. Cook, stirring a few times until the vegetables are softened, about 5 minutes. Stir in the tomato paste.
2. Now it’s time for the sliced baby tomatoes, vegetable broth, and water. Bring to a boil over high heat. Once boiling, add the farro and beans. Reduce the liquid to a simmer over medium-low heat. Cover and cook for 25 minutes, or until farro grains are tender.
3. Put in the peas. Cover and cook until tender, about 5 minutes. Season with salt and pepper. Divide evenly among bowls and top with the basil, parsley and Parmesan cheese.


Recipe Notes
1. If you substitute vegetable broth, use 8 cups of broth and omit the water.
2. Chicken stock can be a substitute for vegetable stock. Use unsalted, if you can find it, so you can control how much you add to the soup.

 

DOWN EAST MAINE PUMPKIN BREAD SO-O-O DELICIOUS!

“This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!” — Laurie Bennett

on cooling rackI must admit that I take some liberties with this pumpkin bread recipe from Down East Maine. I like to play around and substitute some of the ingredients. For instance, I’ll use applesauce or orange juice or brown sugar in places. And I’ll add nuts sometimes. Also, I usually have to bake it longer than the directions indicate. It has always come out delicious. Hope you have fun adding your own touches!

INGREDIENTS
1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose  flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

(may add 1 tsp vanilla)
DIRECTIONS
1.    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3, or two 9×5 inch loaf pans.
2.    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Cold and Flu Prevention It Never Hurts To State The Obvious

sick-in-bed-man     sick-in-bed-child   foot-soak-thermometer

 

 

 

 

 

 

No one is immune to the misery of a bad cold or flu, once caught. So the best defense is prevention. Everything about cold and flu prevention is quite simple. That doesn’t mean it’s easy to do, because it takes vigilance. You have to stay on it.We tend to run on automatic pilot for most of our day and are often unconscious of the little things we do that invite those pesky germs to set up shop. What follows is something I found online at lifescript.com that may help you stay healthy this season.

In my opinion, #9-Sound Sleep is way too far down on the list. Sleep is so much more important than our culture realizes. To my mind, you can’t value it highly enough. It is THE thing that restores our energy.

Also, stay hydrated (#4). It makes a big difference. And there are two  tips they left out that are very important. I added them at the bottom.

Top 10 Cold and Flu Busters – How to Stay Well Through Winter

The common cold or the flu can run you down for weeks. And the worst part is that life doesn’t stop while you’re home sipping chicken soup. Chores, errands and work pile up, and playing catch-up is the last thing you’ll want to do once you feel better. Upward of one billion colds plague Americans from October to March each year. But you don’t have to be one of them. Keep yourself out of the infirmary with these 10 tips for the cold and flu season…

1. Don’t Touch
Keep your hands off any possible germ-infested surface (which accounts for just about everything), and off your face. Direct contact with a sick person, such as touching or kissing, is the #1 way germs are transmitted. Eighty percent of colds are spread by direct contact.

Indirect contact, such as handling a doorknob that a sick person has touched (unbeknownst to you), and then spreading it to your face by touching your mouth, nose or eyes, is another common way germs travel from person to person.

It’s impossible to stop touching everything, but you should be mindful of where your hands have been. Wash your hands regularly and don’t touch your own mucous membranes (eyes, nose, mouth) after handling people or objects.

natural-prevention2. Wash Up
Proper hand-washing is especially important during the cold and flu season. But according to a 2007 study by the American Society for Microbiology and The Soap and Detergent Association, only 77% of men and women wash their hands in public bathrooms. The U.S. Centers for Disease Control and Prevention (CDC) says that hand-washing is the single most important prevention step for reducing disease transmission.

Any time you use the bathroom, wash your hands with warm, soapy water for at least 15 seconds (the time it takes to sing the ABCs).

After washing, don’t touch the faucet, paper towel dispenser knob or door handle on the way out. Use your forearms or elbows to turn off the faucet and to dispense paper. Carry your used paper towel to the bathroom exit and use it to open the door, throwing the towel into the garbage afterward.

3. Stop Stressing
You’ve heard it once, you’ll hear it twice: Stress not only negatively affects your mental health, but it affects your physical health, too.

Stress raises cortisol levels, which weakens the immune system. And to compound that stress, people tend to make poor choices when it comes to eating, exercising and sleeping when they feel strained, further weakening the immune system. Add that to the fact that two stressful holidays – Thanksgiving and Christmas – fall during the cold and flu season, and it’s no wonder you get sick.

Stress is an inevitable fact of life, but you can counteract it by finding a balance and learning to unwind. Whether it’s exercising, journaling, repeating positive affirmations, or hanging out with family and friends, whatever helps you de-stress, do it often. Incorporate some peace and relaxation into every day.

4. Fundamental Fluids
Drink up! Downing eight 8-ounce glasses of water should be part of your regular routine every day, but especially during cold and flu season. Water is used by every cell in your body and is essential for flushing out toxins and germs.

If water isn’t your beverage of choice, find ways to make it more appealing and flavorful. Have fresh-cut lemon or lime wedges on hand, or purchase flavored or sparkling water at the grocery store. Always have a reusable container of water with you, too.

Hot tea is also a good way to take in more water. Not only is it soothing in the cold winter months, but hot tea (especially peppermint flavors) can help clear nasal congestion and open your airways.

balanced-diet5. Eat Well
Now isn’t the time to indulge in the heavier, hearty meals we gravitate to during fall and winter. Your food choices impact your immune system, and nutrient-rich foods will keep it healthy and happy.

A healthy immune system is your best defense against pathogens such as viruses, bacteria and carcinogens that make you ill. Immune cells are found throughout your body – in your tonsils, lymph nodes, spleen, thymus gland, and bone marrow. By focusing on nutrient-rich foods instead of high-calorie, sugary or fatty foods such as cookies, fried chicken, or donuts, you can help ward off illness.

The best foods to include in your diet are:

•    Omega-3-rich fish, such as salmon, herring and mackerel
•    Low-fat yogurt
•    Nuts and seeds
•    Citrus fruits, such as oranges and grapefruit
•    Vitamin-rich vegetables, such as leafy greens, tomatoes, broccoli, and sweet potatoes
•    Lean protein,  found in chicken, fish, tofu, eggs and low-fat dairy foods
•    Garlic and onion

6. Antioxidants
Some of the best antioxidants for keeping you healthy are vitamin A, C and E.

Vitamin A
Vitamin A is a disease-fighting antioxidant and immune-system booster. It helps prevent and fight infections by regulating the immune system that makes white blood cells that destroy harmful bacteria and viruses. Vitamin A may help lymphocytes (a type of white blood cell that fights infections) function more effectively. The recommended dietary allowance (RDA) for vitamin A is 4,000 IU daily for women and 5,000 IU daily for men.

Preformed vitamin A is found in animal foods such as eggs, whole milk and liver, and in fortified foods such as breakfast cereals. Provitamin A carotenoids, like beta-carotene, are abundant in dark-colored fruits and vegetables such as carrots, leafy greens, cantaloupe, broccoli, squash, sweet potatoes, and peas.

Vitamin C
Your immune system relies heavily on this vitamin for proper functioning. Studies have shown that vitamin C helps shorten the duration and intensity of colds, as well as help fight respiratory infections.

The RDA for vitamin C is 60 mg a day for both men and women. Many experts believe that taking up to 200 mg a day is most beneficial. Vitamin C is found in citrus fruits and juices, broccoli, dark greens, kiwi, red peppers, and strawberries.

Vitamin E
While not as well-known an immune booster as vitamin C, Vitamin E promotes the production of B-cells that produce antibodies and destroy harmful bacteria. The RDA for women is 8 mg or 12 IU per day, and 10mg or 15 IU daily for men. Higher doses, in the 400-800 IU per day range, are used for full antioxidant effects. Taking vitamin C along with vitamin E may enhance its antioxidant power.

7. Minerals
One of the most important and popular minerals in beating the cold and flu season is zinc. This mineral is required for the production and activation of T-cells, a type of white blood cell that is involved in battling infections. Without these T-cells, the immune system can become overwhelmed with bacteria or viruses that it cannot fight off.

Zinc empowers the immune system to wipe out infections and can help shorten a cold’s duration by destroying the virus that is at the back of the throat. Most effective is sucking on sugar-free zinc lozenges every two hours from the very start of the cold.

The RDA for zinc is 12 mg for women and 15 mg for men. Protein-rich foods are high in zinc. These include red meat, poultry, seafood, eggs, dairy products, beans, nuts, whole grains, and fortified breakfast cereals. Almonds are also a terrific vegetarian source of zinc; just four ounces can supply half the RDA for women. However, don’t overload on too much of a good thing. Excess amounts of zinc (80 mg or more per day) can actually make women more susceptible to urinary tract infections.

8. Get Fit
It’s true: People who exercise regularly are less likely to get sick. In fact, studies have shown that exercising daily and maintaining a healthy body weight bolsters your immune system and helps your body fight infection.

Daily exercise, whether a walk after dinner or a kickboxing class at the gym, also keeps your stress levels in check and promotes a better night’s rest. However, too much exercise can have the opposite effect. If you’re a serious athlete, don’t forget to include rest days in your fitness routine to give your body a break.

Cold weather is no reason to take up residence on your sofa. Try indoor activities like lifting free weights or doing an exercise video in your living room. Where there’s a will there’s a way.

zzz-cartoon-moon9. Sound Sleep
The days get shorter, but it’s still difficult to get the eight hours of sleep a night that experts recommend. However, during the cold and flu season, getting enough zzzs is especially important. If you’re sleep-deprived, you’re more susceptible to getting sick. You need the strength you get from rest to help you fight off a cold or flu. Plus, a lack of sleep makes you tired, cranky and unproductive. As a result, you get stressed out, further breaking down your immune system.

Develop an evening routine to help you bed down easier. Turn off all distractions like TV and the computer long before you’re ready to fall asleep. Avoid late-night exercise, caffeinated drinks and food close to bedtime. Keep your room dark and at a comfortably cool temperature.

10. Get Vaccinated
If you really want to maximize your odds of avoiding the flu, get vaccinated. The CDC reports that the U.S. has produced the most doses of the vaccine ever this year.

Flu season begins in October and can last through May. While experts recommend getting vaccinated in October or November, you can still do it in December or later. The flu vaccine is recommended for people at high risk of developing serious flu complications: children under 5 years old, pregnant women, people over the age of 50, and people in contact with those who are at high risk. Of course, anyone can get vaccinated.

The vaccine is available as a shot or a nasal-spray. Its effectiveness depends on the age and health status of the person, as well as the similarity between the virus strains and the strains in circulation.

The other two things that greatly enhance your cold and flu prevention efforts are:

  • Close the lid before you flush the toilet. You would not believe the amount of spray that goes out into the bathroom when you flush a toilet. That spray is loaded with germs. Loaded! So close the lid first, then flush.
  • Get regular shiatsu. It boosts your immune system in a major way. That’s not a plug. It’s a legitimately researched and documented fact. Check it out.

http://www.acupuncturetoday.com/archives2004/may/05amaro.html

http://www.acupressure.com/articles/colds_and_flu.htm

http://www.chinesefootreflexology.com/how-to-get-rid-of-a-cold-fast-with-chinese-reflexology-points/

 

PEARS – THE SUPER FRUIT Prevent Colds & Flus

3-in-a-blue-bowl

Pears are the super fruit of Asia and around the world. They have been called the “gift of the gods” and were presented as a delicacy at some points in history. They are rich in Vitamins C and K, and hold powerful nutrients and minerals. They are known to have healing attributes for many ailments, especially coughs, colds and flus.

According to Cheryl Murphy, “Pears add approximately 3 grams of water, non-soluble fiber to the diet. The fiber binds to unwanted toxins and bacterium in the colon and leads the way out of the body, reducing the onset of heart disease, cancer and Type-2 Diabetes. Pears reduce cholesterol due to the fiber involved.

 

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“The pear works as an anti-inflammatory in the respiratory system. The pear helps maintain moisture in the lungs. Pears, due to their sour properties, help eliminate phlegm. In Traditional Chinese Medicine, when the lungs take in dry, pathogenic factors, then the intestines, plus other areas of the body, get involved. The pear is a cooling food that prevents lung damage and adds moisture to the lungs and prevents bacteria.

“Colds and coughs usually find their way into the body from August through April when humidity levels drop in the air. A cold or cough within the body is usually the body’s way of saying that it needs to rid excess toxins, waste and bacteria overgrowth. Over 66 million Americans catch colds per year and catching a cold in the Fall usually signifies the lungs are being challenged. If a cough is present, the body is trying to release unwanted toxins to cleanse itself. There is usually an energy imbalance or stagnation, according to Traditional Chinese Medicine. It is better to harmonize with the body than to fight it. You can help the body to bring harmony and balance on its own, and speed the recovery process, with diet and natural remedies. Adding pears to the diet, especially in the Fall, can boost immunity, release toxins and deliver all that is needed to keep colds and coughs away.”

 

Here are some easy recipes that you can enjoy this season and boost your immune system in the process!

 

PEAR REMEDY
Pears hold precious cooling compounds to energize the lungs, keeping the area moist and free of bacteria.

cored-peeled-halvedStewed Sweet Pears
2 pears, peeled and sliced                                        4 cups water
1 tablespoon honey

Boil the pears and honey in water for about 30 minutes. Drink while hot.

 

EASY PEAR SAUCE
Pear Sauce is easy to make and is delicious served plain. It is also great as a topping for pancakes, waffles, and toast (for a real treat, spread the toast with almond butter under the pear sauce and top with blueberries). Try spooning it over ice cream for desert.
This recipe yields about 4 cups.

Ingredients:
8-10 pears; peeled, cored, and cut into 1-inch pieces (I use Bartlett)
1/4 cup water
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract

pear-sauceDirections:
1. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until pears have softened, about 25-30 minutes.
2. Use an immersion blender to process the pear sauce until smooth. If you prefer a chunky pear sauce, mash with a potato masher. You can also transfer the cooked pear mixture to a food processor or blender to process, just make sure the pear sauce has cooled down.
3. Once the pear sauce has cooled down, pour into glass or plastic containers. Cover and store in the refrigerator. The pear sauce will keep in the fridge for one week. You can also freeze or can the pear sauce.

 

Here’s one from Chef Nick Stellino that’s a little more elegant, but still uncomplicated. 

PEARS IN RED WINE SAUCE – Pere al Vino Rosso
Serves 4
Ingredients:
4 large pears, peeled and cored
2 cups red wine
1 cup sugar

poached-in-wine

Instructions:
Cut a small slice from the bottom of each of the pears so they will stand up straight in the saucepan without falling over. In a saucepan large enough to hold the pears, bring the wine and sugar to a boil over medium-high heat, stirring well. Once the mixture reaches a boil, cook for 3 more minutes.

Take the pan off the heat and gently place the pears, standing up, into the saucepan, being careful not to splash yourself with the hot wine-and-sugar mixture.

Place the pan back on the stove and cook the pears over medium-low heat—15 to 20 minutes for a firm texture or 30 to 40 minutes for a softer texture—braising the pears with the wine-and-sugar mixture every 5 minutes.

Turn off the heat and let the pears stand in the wine sauce until they reach room temperature. Use a slotted spoon to transfer each of the pears to a dessert dish, and top with plenty of the wine sauce.

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CHEF’S NOTE: For an elegant presentation, serve the pears with sweet whipped cream or whipped mascarpone cheese, and top with toasted chopped pistachio nuts.

MEDICINES ARE IN YOUR KITCHEN Cooking With Antibiotic Culinary Herbs

cooking-herbs

Autumn has arrived with its promise of beauty. Oh, those amazing colorful leaves against exquisitely clear blue skies! But the change of seasons also comes with health challenges. Changes in the weather cause some measure of difficulty for our immune systems. Plus, the kids are back in school. That means exposure to germs and illness. And we become more vulnerable to catching a cold or flu. What can we do to protect ourselves and our families?

 

health-benenfits

One thing that makes a lot of sense is to eat foods and herbs that have natural antibiotic qualities. We know that people have an increased resistance to pharmaceutical antibiotics these days. There is a wise response to this fact. And it is such an easy course of action to take. All we have to do is use foods and herbs as medicines when we cook. They can act as remedies when we are sick. And, more importantly, they promote the prevention of our most common health conditions.

 

healing-herbs

Many herbs have antibiotic properties and other health benefits. Below, you will find a list of herbs that you can use on a daily or weekly basis. They taste good. They support and strengthen your immune function. You will enjoy both the added flavor and better health. So go ahead and cook with them this Fall!

Here are some excellent herbs to use, in no special order. BON APPETIT!

  • allspice
  • ginger
  • thyme
  • various mints
  • basil
  • cinnamon
  • sage
  • chervil
  • rosemary
  • lemon balm
  • oregano
  • cumin
  • tarragon
  • cloves
  • bay leaf
  • chili peppers
  • marjoram
  • caraway seed
  • coriander
  • dill, nutmeg
  • cardamom
  • pepper
  • anise
  • fennel
  • mustard
  • parsley
  • turmeric

For a couple of good seasonal recipes, one sweet and one savory, click here.

 

AN APPLE A DAY ~ YUM! IT KEEPS THE DOCTOR AWAY, TOO

a-painting

“An apple a day keeps the doctor away.” We all know this saying from childhood. So what exactly are those benefits? Research has come up with quite a few interesting facts. What they have discovered just may inspire you to eat more apples!

 

apple-benefits

  1. An apple is high in fiber, pectin, flavonoids and antioxidants, which fight disease.
  2. Fiber regulates the water balance in your colon. This balance prevents constipation and diarrhea. Fiber pulls water out to keep things moving when you’re backed up. And it absorbs excess water from your stool when you need to slow your bowels down. Added benefits are prevention of hemorrhoids and neutralization of  irritable bowel syndrome (IBS).
  3. The pectin in an apple lowers LDL cholesterol (the “bad” one). Eating 2 apples a day could lower your cholesterol by as much as 16%.
  4. Many cancers are helped by apples. In a study of 10,000 people, those who ate the most apples had a 50% lower risk of developing lung cancer. A study on rats at Cornell University showed that rats that ate an apple a day reduced their risk of breast cancer by 17%. Three apples a day reduced their risk by 39%. And six apples a day reduced it by 44%. One study showed that rats fed an extract from apple skins had a 43% lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract. Still other studies found that rats fed an extract from apple skins showed a 57% reduced risk of liver cancer.
  5. Weight loss – A Brazilian study showed that women who ate three apples or pears a day lost more weight while dieting than those who did not eat fruit while dieting.

sliced-stacked

 

SO! . . . ADD AN APPLE A DAY TO YOUR DIET!!!

Here are a couple of delicious recipes for you to try.                         Bon Appetit!

 

APPLES WITH PINE NUTS AND GOLDEN RAISINS

  • INGREDIENTS                                                                                                                                                                                 
  • 9 apples, peeled and cut in bite-size chunks                                                                                                                                          
  • 2 packages pine nuts                                                                                                                                                                                     
  • 1 package golden raisins
  • juice of 1/2 lemon
  •  sugar to taste                                                                                                                                                                                                   
  • fresh cinnamon and nutmeg to taste

    DIRECTIONS

    • Place cubed apples in saucepan in approximately 1 inch water. Bring to boil. 
    • Reduce heat and add all other ingredients except pine nuts.
    • Simmer approximately 30-45 minutes. 
    • Remove from heat. Toss in pine nuts.
    • May be served hot, warm or chilled.

 

w-cinnamon-in-bowl

SOME OF MY PERSONAL TOUCHES

~ Try a variety of apples, like Pink Lady, Gala, Fuji, Granny Smith, cooked together etc.

~ To me, it tastes better when you don’t peel the apples.

~ Honey, instead of sugar, is a delicious alternative.

~ Include cloves and allspice with the spices. Remove them before serving.

~ This dish makes a tasty desert – either alone, over ice cream, or with certain cakes (like sponge, pound, lemon, etc.).

~ I love it on toast for breakfast – sometimes with mascarpone or cream cheese, sometimes with banana slices, but mostly just alone. It’s wonderful mixed into a bowl of oatmeal, too. I’m sure you’ll find your own new favorite ways to serve it to friends and family.

 

APPLE ONION SAUTE 

This is a quick savory-sweet accompaniment for your favorite meat. If you are in the mood for a bit of a twist, use Bermuda onions and Idared apples for an attractive pink presentation.

INGREDIENTS

  • 4 medium firm New York State (or similar) apples, cored and sliced
  • 3 Tbs. butter
  • 2 onions, sliced
  • 1/2 tsp. marjoram
  • salt & freshly ground pepper to taste
  • 1/2 tsp. freshly squeezed lemon juice

DIRECTIONS

  • Heat the butter in large skillet. Add the onions and apples.
  • Saute over medium heat until tender.
  • Season with marjoram, salt and pepper. Stir in the lemon juice.

 

SERVE HOT WITH CHICKEN BREASTS,

PORK CHOPS, AND OTHER MEATS.

 

                                                                                                                                 

 

 

Here’s a short video: 4 Ways To Add Apples To Your Diet

SPRINGTIME CLEANSING For your Gall Bladder, Liver and Intestines

Grand real angel oak tree

In Asian medicine, Springtime is the season of the WOOD ELEMENT and the perfect time for internal cleansing. The taste associated with the Wood Element is Sour. When you put “Springtime” and “Sour ” together, you come to the conclusion that this must be the perfect time for eating things like dandelion greens with citrus dressing (yum!).

HandHeart on Belly

The Wood Element is also associated with the Gall Bladder and Liver.  Therefore, Springtime is considered the best time for cleansing these organs. Many of the cleanses used for this purpose involve a combination of olive oil, garlic and lemon in varying proportions. But most of the ones I’ve tried are really hard to take. However, there is one I actually like because it calls for less olive oil and it allows the inclusion of orange juice, which really helps the olive oil go down. If you are interested in an internal cleanse, try one of these two:

[MY FAVORITE] LIVER & GALL BLADDER CLEANSE

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Breakfast Cocktail:

  • 3 T cold pressed olive oil
  • 1–2 cloves fresh garlic
  • Juice of 1 lemon
  • Juice of 1 orange (optional)

Mix the above ingredients in a blender and drink this for breakfast. [If you do not have a blender, chop the garlic finely and stir the mixture, or shake the ingredients in a closed jar. In this case, it is best to chew the garlic bits before swallowing.]

Herb Tea: Half an hour to an hour after drinking the cocktail, follow with 2 C warm herb tea. Suggested teas include peppermint, comfrey leaf, fenugreek seed, roasted dandelion root and ginger root. Take teas alone or in combinations. Do not sweeten.

Brunch: Have a fruit meal early in the day. The fruit should be fresh, such as grapefruit, oranges, apples, pears, grapes, papayas, melons, or any fruit in season. Eat fruits alone or combine similar fruits into fruit salads. For example, do not combine acid fruits with sweet fruits, and eat melons alone. Be sure to rinse fruits and vegetables thoroughly, and obtain organically grown food whenever possible. Do not add dressings or sweeteners.

Lunch, Dinner, Supper: Eat fresh vegetables and sprouts, cooked and/or raw. For example, have a salad for one meal with loose-leaf lettuce, sprouts, chopped spinach, green onions, grated carrots, celery, and/or other vegetables. Use a homemade oil-and-lemon or oil-and-vinegar dressing. Add herbs if desired. Another meal might be steamed vegetables. You may mix several vegetables together, being sure to start with slower cooking vegetables. Vegetable soups are also excellent. A small amount of melted butter (not margarine) or cold-pressed oil over the vegetables is fine. Be sure to include a variety, such as broccoli, carrots, beets, asparagus, spinach, cauliflower, green beans, corn, etc.

Avoid the following foods while on the diet: All meats; seafood; eggs; dairy (milk, cheeses); bread and flour products; sugar, honey, or other sweeteners; peanuts, nuts and nut butters; cooked grains; and fried foods.

Occasionally, once or twice a week it is all right to have some unsweetened yogurt with a fruit salad, or a cooked grain with a vegetable meal. Foods to shy away from on this diet include potatoes, bananas, and fruit juices (in excess of a small glass).

Eat as much as you like of the foods in this diet and be sure to drink plenty of water. Consider getting bottled water for purity and to drink a half-gallon or more per day.

 

STANLEY BURROUGHS’ MASTER CLEANSER

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  • 2 T fresh-squeezed lemon or lime juice
  • 1–2 T 100% maple syrup
  • 1/10 tsp. cayenne pepper
  • 8 oz. spring water

Combine all ingredients and drink 8–12 glasses throughout the day. It is important to keep the bowels moving during a liver and/or gall bladder cleanse. A tablespoon of cold-pressed olive oil, twice a day, lubricates the intestines and tones the liver.

Caution: Rinse your mouth with water immediately after drinking to clear the lemon and maple syrup from your teeth. The ascorbic and citric acids can pull calcium from tooth enamel, and we all know the effect of sugar on teeth! [If you tote this mixture with you during the day, be sure to carry it in a glass container. It is possible that the acids from the lemon could cause a chemical reaction with a plastic container that would allow toxins to leach into it.]