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Herbal Healing
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Tuesday, 08 December 2009 |
This is the recipe for an onion poultice as suggested by Michael Tierra, who is one of the great herbal teachers that we have here in the United States. An onion poultice is particulatly useful for coughs that just won't go away. Check out his website at: http://www.planetherbs.com/
1. Finely chop two or three onions (you may also add a few cloves of chopped garlic for increased antibiotic effect).
2. Steam these for a short while in a steamer.
3. Remove from steamer, place in a large bowl, and add a half cup of corn flour and a couple of tablespoons of apple cider vinegar to help hold the poultice together. Mix well.
4. Place the entire mash in a natural fiber cloth, large enough to wrap and keep the entire mash over an area roughly the size of your patient's chest.
5. Apply the wrapped mash to your supine patient, as hot as can be tolerated without burning, over the chest, from the base of the neck down as far as you wish. If the cough seems more on the back then apply it over the upper back. (If you are putting the poultice on yourself, you might need assistance from a friend or family member.)
6. Place a hot water bottle or heating pad over the top of the poultice to maintain heat for greater penetration.
7. Rest with the poultice on for at least 20 or 30 minutes.
This treatment can be repeated once or twice a day until relief is obtained. Applying the hot onion poultice before bed will help allay the cough enough to produce a more restful sleep. If you want to accompany it with a simple homemade antibacterial internal medicine, you can blend several cloves of garlic in olive oil and take a teaspoon to a tablespoon at least every hour. You can also make a tasty instant cough syrup by grating raw ginger and mixing it in warm liquid honey with the juice of a lemon.
The antibiotic and antiviral sulfur compounds of onion and garlic, when applied directly over the lungs, will ease inflammation, loosen and break up hardened mucus, and help expectoration. You may experience immediate benefit from even one application, but for some this may be accompanied with shorter bouts of somewhat more aggressive coughing fits as the hardened phlegm is loosened and gradually works its way out.
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Last Updated ( Tuesday, 08 December 2009 )
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Recipes
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Saturday, 05 December 2009 |
Here is a ginger snap recipe that is take from Cooking Free written by Carol Fenster. She is one of the major recipe creators in the gluten free world. I have made these a number of times, and usually make a double batch. Note the 1 hour of refrigeration needed. You'll have to plan ahead a little to make these. ENJOY!
Ginger snaps (non-gluten, non-eggs) (makes about 20 cookies) Preheat oven to 325 degrees.
1/4 c. butter (2 oz.)
3 T molasses
1/2 c. packed lite brown sugar or maple sugar
1 t. vanilla extract
1 c. flour blend (see below)
1 t. xanthan gum
1/2 t salt
1 t. baking soda
1 1/2 t. ground ginger
1 1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
2 T. water, if needed
Directions:
In food processor, or stand mixer, combine butter, molasses, sugar, and vanilla
add remaining ingredients and blend until forms a ball. Add water 1 T at a time only if mixture fails to form a large ball.
REFRIGERATE 1 hour
Preheat oven 325 degrees
Grease cookie sheet or line with parchment.
Dust hands with rice flour... shape into 1 inch balls partially flatten with a glass or your hands
Bake 15-25 minutes until start to brown on the bottom.
Cool on the cookie sheet for 5 minutes, then on wire rack until completely cooled. Store in airtight container. These freeze really well.
Contents of flour blend: 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, 1 c. tapioca flour, 1/2 c. corn flour. Mix the blend and keep it in the cupboard to use for lots of
different recipes. I'll be sharing others with you, over the
holidays. I've used this blend in my regular cookie recipes and
replaced 1 c. flour with 1 c. flour blend and it has worked really well.
It is a little heavier, but it hasn't stopped anyone from eating them.
Remember this must be potato starch and NOT POTATO FLOUR. Corn Flour is simply very finely ground corn. All the flours can be gotten at most health food stores as well as some regular groceries are starting to carry them.
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Last Updated ( Friday, 11 December 2009 )
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Classes and talks
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Thursday, 26 March 2009 |
I recently had the wonderful opportunity to present a class called Preserving the Harvest at the Georgia Organics 12th Annual Conference & Trade Show on March 21, 2009.
Here are some of the references for this class:
References:
Really good Internet references from our own University of Georgia: National Center for Home Food Preservation
Stocking Up: The Third Edition of America's Classic Preserving Guide (Paperback) by Carol Hupping , published by Rodale Press, 1990. (640 pages). ISBN: 0671693956
Ball Blue Book of Preserving, Published by Alltrista Consumer Products, 2004. (124 pages) ISBN: 0-9727537-0-2
Putting Food By, 4th Revised edition: by Janet Greene, published by Plume, in 1992. (432 pages) ISBN: 978-0452268999
Complete Guide to Home Canning and Preserving , Published by the USDA, in 2008. (156 pages) ISBN: 978-0486409313
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, published by Chelsea Green Press in 2003. (187 pages) ISBN: 1-931-498-23-7
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by the Gardeners & Farmers of Terre Vivante, Published by Chelsea Green Publishing in 1999.(197 pages) ISBN: 1-890132-10-1
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, by Sally Fallon, New Trends Publishing, 2001.(688 pages) ISBN:0-9670897-3-5.
I would love to hear from people who have experience with preserving food. Please leave your comments and questions. I look forward to a community being formed around this topic.
Charli
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Last Updated ( Thursday, 26 March 2009 )
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Thoughts
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Wednesday, 07 May 2008 |
I'm reprinting this article from a year ago. I'm very interested in hearing your comments.
A New Way of Looking at Money $$$$
Money is a strategy we use to meet our needs. When I offer individual sessions and classes, I meet a variety of my own needs, including making a contribution, creating meaning, having a connection, and personal growth. I intend to meet my need for support in my livelihood through my individual work & teaching. Hoping to meet these needs, I ask that each person contribute the most they can.
At the same time, I have a deep joy in and commitment to making my work available to all people regardless of their financial means. This meets my need for inclusion, hope, and concrete action toward bringing peace and change to our world. Hoping to meet these needs, I ask that each person contribute no more than they are able.
Money is a charged issue for most of us in this culture. In this context, I want to shift our relationships to money. One of my ways of doing this is to create a wide sliding-scale rather than the usual quite narrow sliding-scale for my individual sessions. I hope that you will see my sliding-scale as an opportunity to consider the variety of needs that exist within your relationship to money * your needs for sustainability, security, ease, comfort, and contribution, among others. I hope that you will consider those needs of yours along with mine which I described above, and arrive at an amount that reflects your financial reality grounded in your needs. Hoping to meet both your and my needs I ask that you contribute the most that you would like to.
I am excited about this approach as I have found that, over time, it contributes to meeting all of our needs for learning and for moving toward a society in which everyone's needs can be considered, and hopefully met.
I have set a sliding scale of $75-$150 for an hour session. If you have questions or comments about this please call or email me at:
404-377-1257
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
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Last Updated ( Wednesday, 07 May 2008 )
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