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A Year of Celebration and Health: April

· April 27, 2020

Overview:
Awareness: Alcohol, Autism, Child Abuse, Donate Life, National STD, Parkinson’s, Stress, World Health
Flower: Daisy
Gemstone: Diamond
Trees: Rowan, Maple, Walnut

Fool’s Day:
I am using this day to highlight two areas of healing that often ‘tricks’ one into thinking that they are either getting worse or better: the healing crisis and emotional trauma healing. The healing crisis, formally known as the herxheimer reaction, is characterized by a temporary increase in discomfort during the body’s process of detoxification. It occurs when internal toxins and wastes are being released faster than the body can eliminate them. A general rule of thumb for a healing crisis is the more dietary, medical and/or environmental toxins that one has accumulated over time, the more severe the effects of the detoxification during a cleanse or natural healing program.

The herxheimer reaction is an indication that the process of cleansing and detoxification is working and that the body is cleaning itself of impurities, toxins and other wastes. The reactions are temporary, but, depending on the levels of toxicity, they may occur immediately, within several days, or even several weeks later. Some people feel flu like complaints during the first few days of the cleanse because the body is dumping toxins into the blood stream for elimination. The ill-affects usually pass within 1-3 days. On rare occasions, they may last several weeks. Sometimes, the discomfort during the healing crisis is of greater intensity than before starting a cleanse.

Another crisis may come after you begin feeling your very best. There may be many small crises to go through before the final crisis is experienced. The healing crisis may bring about experiences of past conditions. While people often forget past diseases or injuries, they may be reminded during the healing crisis. On a positive note many people experience little or no discomfort at all.

When one decides it is time to heal from emotional traumas it is easy to fall into a false sense of healing. This usually occurs in the beginning of the journey. Once one opens up and starts to talk or write about the trauma event/s there is a sense of ‘I am better. I am healed.’ These feelings often stem from the fact that one is finally releasing the surface facts of the trauma. But, just doing these steps rarely deal with the core trauma issues. In reality one’s healing never ends as the triggers never fully go away. The more one continues to work on healing from the negative effects of trauma, the more positive one’s thoughts, dreams, and actions will be. Emotional healing is truly about changing one’s way of thinking and dealing with painful memories and future traumas. Do not rush the healing–it takes time, but it gets easier as one heals.

Easter:
Spring finds us entering an important Christian season. Some of the common symbols of Easter can also aid in keeping one healthy. They include: fish, lambs, rabbits, doves, lilies, date palms, and eggs. Fish contains protein, omega-3, vitamin D, vitamin B2, calcium, phosphorus, iron, zinc, iodine, magnesium, and potassium. In moderation, lamb is an excellent source of protein and vital nutrients like omega-3, iron, zinc, selenium, phosphorus, and B vitamins. Rabbit is a low-calorie white meat that is rich in protein, iron, and phosphorus. Although dove is high in cholesterol, it is also a good source of protein, B vitamins, iron, phosphorus, zinc, copper, and selenium.

The bulb of the Easter lily (Lilium longiflorum) is antiasthmatic, antitussive, expectorant, and a sedative tonic. It helps with coughs, haemoptysis, insomnia, and fidgetiness in the later stages of febrile disease. The flower aids in healing cysts in the breast, ovaries, and skin. It also can aid in infertility where the mucus is too thick to allow an egg to enter the fallopian tubes. And, it can help with chronic bronchitis where there is a lingering thick, dried mucus. The flowers as a flower essence remedy can aid in grief, sadness, depression, and inability to let something go.

The fruit of the date palm can be beneficial with sore throats, colds, bronchial catarrh, fever, gonorrhea, and edema. When they are ground and made into a paste they can aid in healing ague. Date oil is useful in aging skin, male infertility, inflammation, sores in the mouth, and breathing problems.

Eggs are rich in muscle building protein. Omega-3 oils aid in the moisturizing of one’s skin, circulatory system, brain, eyes, and lining of the intestines. The lutein and zeaxanthin also aid in eye health. And, l-lysine aids in controlling the herpes virus.

Another favorite way to celebrate the holiday is hunting for colorfully dyed eggs. One can make their own dye natural sources. These include food, flowers, weeds, bark, moss, leaves, seeds, mushrooms, lichens, and even minerals. When gathering plant material for dyeing blossoms should be in full bloom, berries ripe and nuts mature. Never gather more than 2/3 of a stand of anything in the wild when gathering plant stuff for dyeing. (See recipes)

Ramadan:
The traditional healing system of the ancient Levant is called Unani. Arab and Persian elaborations upon the Greek system of medicine influenced the early development of Unani. The medical tradition of medieval Islam was introduced to India by the 13th century with the establishment of the Delhi Sultanate and it took its own course of development during the Mughal Empire. The Hellenistic origin of Unani medicine is based on four humours: phlegm (balgham), blood (dam), yellow bile (ṣafrā) and black bile (saudā’), but it has also been influenced by Indian and Chinese traditional systems. According to Unani medicine, management of any disease depends upon the diagnosis of disease. Proper diagnosis depends upon observation of the patient’s symptoms and temperament. Unani is based on the theory of the presence of the elements in the human body. According to followers of Unani medicine, these elements are present in fluids and their balance leads to health and their imbalance leads to illness.
According to Unani practitioners, the failure of the body’s ability to maintain its own health, may lead to derangement of the normal equilibrium of the body’s akhlat (humors). Abnormal humors are believed to lead to pathological changes in the tissues at the affected site, creating the clinical manifestations of illness. The theory postulates the presence of blood, phlegm, yellow bile and black bile in the human body. Each person’s unique mixture of these substances determines his mizaj (temperament). A predominance of blood gives a sanguine temperament; a predominance of phlegm makes one phlegmatic; yellow bile, bilious (or choleric); and black bile, melancholic. After diagnosing the disease, treatment follows a pattern (Usool-e-ilaj): Izalae Sabab (elimination of cause), Tadeele Akhlat (normalization of humors), Tadeele Aza (normalization of tissues/organs). Treatment includes regimens and therapies included in the term Ilaj-Bil-Tadbeer. These therapies include cupping, aromatherapy, bloodletting, bathing, exercise, and dalak (massaging the body). It may also involve the prescription of Unani drugs or surgery.

A key component of Ramadan is fasting during the daylight hours. It was suggested that this type of fasting could be a recommendation for the treatment of mild to moderate diseases such as non-insulin dependent diabetes, essential hypertension, weight management, and for rest of the digestive tract includes lowering blood sugar levels, lowering of cholesterol and lowering of the lipids profile. During fasting hours when no food or drink is consumed, the body uses its stores of carbohydrate (stored in the liver and muscles) and fat to provide energy once all the calories from the foods consumed during the night have been used up.

Earth Day:
Earth Day is an annual event celebrated around the world to demonstrate support for environmental protection. Although traditionally considered a way to bring attention to modern air, land, and water pollution, it has expanded to supporting everything ‘green’. There are a few things everyone can do within their outdoor space to help the environment.

Diatomaceous earth is made from the fossilized remains of tiny, aquatic organisms called diatoms. Their skeletons are made of a natural substance called silica. It is not poisonous; it does not have to be eaten in order to be effective. It causes insects to dry out and die by absorbing the oils and fats from the cuticle of the insect’s exoskeleton. Its sharp edges are abrasive, speeding up the process. It remains effective as long as it is kept dry and undisturbed. Diatomaceous earth seems to not harm earthworms nor beneficial soil microorganisms. This makes it a safe pesticide for use inside and outside one’s home. It’s also useful as a pest control for one’s animals.
Traditional farming, regrowing vegetables from scrap, composting, small container gardening, and straw bale gardens are all relatively easy to do.

Collecting rain water can help clean the soil of salt buildup and enhance root developments in plants. By not raking leaves in the fall they can break down over the winter and aid in rebuilding the soil. All these methods not only save money, but also aids in the mending of the environment.

And, lastly, let’s not forget what we can do for the pollinators. These include bees, butterflies, hummingbirds, and even bats-to name a few. Without these friendly beings plants will not only stop producing food, but also the plants themselves will become extinct. This will cause the air not to be replenished of its oxygen. One can start helping by planting more flowering plants, not mowing a patch of weeds, and encouraging the growth of mushrooms–water collected on them seep out the healing benefits of the mushrooms which the pollinators enjoy drinking.

Arbor Day:
Trees provide us with sap, leaves, blossoms, bark, berries, and nuts—most of which have medicinal properties that cannot be found anywhere else in nature. The wood is boiled for extended periods or added to hot baths for topical use. Medicinal trees can be infused into teas, tinctures, oils and made into salves and poultices.

For the most part, careful leaf and twig harvesting isn’t a big deal. So long as your conscientious and don’t take more than a small percentage of the total tree. Bark is a different matter. Anytime you cut into the bark of a tree, you’re opening up the trunk of the tree to insects, disease and decay. If you cut around the full circumference of the tree, a practice known as girdling, the supply of nutrients is completely cut off, and the tree will die. It takes a healthy tree a full year to heal that small wound, so bear that in mind anytime you’re breaking into bark. Some trees, like beech trees, can’t heal bark wounds. If you’re harvesting 1/3 of the bark, you’re pushing the limits of that tree’s survival and crippling it for the rest of its life.

According to the Herbal Academy’s Botany and Wild-crafting Course, “As a rule, never harvest from the trunk of a living tree. Only harvest bark from a tree that has been recently cut down for some other reason or has recently fallen over on its own. The timing here can be tricky, as you only want to harvest from recently fallen trees (within a few weeks of falling or being cut down) and not those that have begun to rot and decay. Never, absolutely never, cut a tree down simply just to harvest its bark or its root bark. This is not only unethical, but unsustainable, and is the reason why so many tree species used in herbalism, such as slippery elm (Ulmus rubra), are currently at risk from over-harvesting.”

Recipes:

Fabric Dye: To make the dye solution: Chop plant material into small pieces and place in a pot. Double the amount of water to plant material. Bring to a boil, then simmer for about an hour. Strain. Now you can add your fabric to be dyed. For a stronger shade, allow material to soak in the dye overnight. Getting the fabric ready for the dye bath: You will have to soak the fabric in a color fixative before the dye process. This will make the color set in the fabric. {Color Fixatives (Mordant): Salt Fixative (for berry dyes) 1/2 cup salt to 8 cups cold water; Plant Fixatives (for plant dyes) 4 parts cold water to 1-part vinegar; Other Mordant: Cream of tartar, iron, tin, alum or chrome.} Add fabric to the fixative and simmer for an hour. Rinse the material and squeeze out excess. Rinse in cool water until water runs clear.
Dye Bath: Place wet fabric in dye bath. Simmer together until desired color is obtained. The color of the fabric will be lighter when its dry.
Note: It’s best to use an old large pot as your dye vessel. Wear rubber gloves to handle the fabric that has been dyed, the dye can stain your hands. It’s also important to note, some plant dyes may be toxic, check with the Poison Control Center if unsure. Muslin, silk, cotton and wool work best for natural dyes and the lighter the fabric in color, the better. White or pastel colors work the best. All dyed fabric should be laundered in cold water and separately.

Easter Egg Dye: Toss one’s choice of a handful – or two or three – of one of the ingredients listed below into a saucepan. Use your own judgment about quantity. This is an art – not a science! Add about a cup of water for each handful of the chosen ingredient, so the water comes at least an inch above the dye materials. Bring mixture to boiling, reduce the heat and simmer from 15 minutes up to an hour, until the color is the shade one want. Keep in mind that the eggs will dye a lighter shade. Remove the pan from the heat. Through cheesecloth or a fine sieve, strain the dye mixture into a small bowl that’s deep enough to completely cover the eggs you want to dye. Add 2 to 3 teaspoons of white vinegar for each cup of dye liquid. With a spoon or wire egg holder, lower the eggs into the hot liquid. Let the eggs stand until they reach the desired color. For emptied eggshells, stir or rotate for even coloring. With a slotted spoon or wire egg holder, remove the eggs to a rack or drainer. Allow the eggs to dry thoroughly. Refrigerate hard-boiled eggs that you intend to eat within two hours, and always follow tips for egg safety. Naturally dyed eggs require longer soak time in the dye solution for the color to take hold (overnight will give the best, most saturated color).
Note: Pinkish Red=raspberry, cranberry, radish, fresh beets; Orange/Yellow=yellow onion skins, turmeric powder, citrus peels, cumin, carrot tops, celery seed; Pale Green=spinach; Green Gold=yellow delicious apple peels; blue=blueberry, red cabbage; Beige/Brown=strong brewed coffee, dill seeds, chili powder; Purple=red grape juice, beet juice.

Fish Cakes (1881): Cold boiled codfish, either fresh or salt, remove the bones and mince the meat; take two-thirds as much warm mashed potatoes as fish, add a little butter and sufficient beaten eggs or milk to make the whole into a smooth paste, season with pepper, make into cakes about an inch thick; sprinkle them with flour and fry brown in butter.

Carp-Pye (1600’s): After you have drawn, washed, and scalded a fair large Carp, season it with Pepper, Salt, and Nutmeg, and then put it into a Coffin (crust), with good store of sweet Butter, and then cast on Raisins of the Sun, the juice of Lemons, and some slices of Orange-peels, and then sprinkling on a little Vinegar, close it up, and bake it.

Mansaf (family recipe): Servings: 4 people
Ingredients: 4 pieces of lamb, 1 medium chopped onion, 350 grams of jameed (dry yogurt) soaked it in warm water the day before OR 500 grams of labaneh or plain Greek style yogurt, 400 grams of small grain rice, ghee (clarified butter), 3 bay leaves, 5 full cardamoms, ½ tea spoon of cumin powder, a small pinch of saffron, ½ cup of whole blanched almonds, ½ cup of pine nuts, 4 loaves pitta bread (khubz), salt and pepper
Directions: Heat 2 tablespoons of ghee in a heavy skillet over medium-high heat. Place the lamb into the skillet, add the chopped onion and cook for about 5-10 minutes until brown. Add the bay leaves, cardamom, cumin, 1 tablespoon of salt and 1 ½ teaspoons of black grounded pepper. Cover it with boiling water and let it simmer for 1 ½ hours.
While the lamb is cooking, place the jameed and half the water that it has been soaked in (or the yogurt substitute) into a food blender. Add ¼ of cup of cold water and blend until it’s smooth, then slowly add it to the lamb while it’s cooking and keep stirring. This is very important to keep the consistency of the sauce thick and smooth. You can stop stirring when the whole mix starts bubbling. Cover it and let it simmer for another 10 minutes. Next, wash the rice and soak it for 10 minutes in warm water. Soak the saffron in a little bit of water for as long as possible until the water turns a yellow-orange color. Place the rice into a pot and cook for the time suggested on the packet. Remove the saffron and add the water that it has been soaked in, along with 2 tablespoons of ghee, salt and pepper. In a small skillet, melt 2 tablespoons of ghee. Add almonds and cook for 5 minutes. Stir in pine nuts and cook for a further 3 minutes. Remove from the heat and set aside. Split the khubz loaves open and arrange, overlapping on a large serving tray. Add ½ cup of the yogurt sauce to the khubz to soften. Arrange the rice over the khubz leaving a hole in the centre of the rice. Spoon the meat into the rice and then spoon the ghee and nuts over the meat. Sprinkle with fresh parsley. Pour the sauce into a big serving bowl. Add sauce onto the rice and the meat. Serve hot.

Bee Food: *Candy Board–5 lbs dry sugar, 3/4 c. water, 2 tsp. essential oil (lemongrass, spearmint) and amino acids mixture, 2 tsp. vinegar Directions: Mix all ingredients, the consistency will be similar to pie crust dough. Spread in two 8″ x 8″ rectangular pans. Bake at 200 for 1 1/2 to 2 hours until top is crusty, middle will be jiggly. After cooling the candy board will harden. The only reason to bake this is if you want it to be a solid brick otherwise you can place it on top of wax paper within your hive. Great source for food supplement for your honey bees through winter.
*Sugar Syrup–Late Winter/Early Spring Feeding – use a 1:1 syrup ratio using 1 pound of water (2 cups) to 1 pound of sugar. Fall Feeding (if not enough honey was left on the hive after the honey flow), make a 2:1 syrup using 2 pounds of sugar per pound of water. Directions: Completely dissolve the sugar in the water by heating the water on a stove top (don’t boil just get it warm enough for the sugar to dissolve), add the sugar and stir until the liquid becomes clear. Remove from heat and cool before feeding it to your bees. May add mushroom mycelium extract of the Reishi and Amadou mushrooms to the bees’ sugar water at 1 percent concentration.
*Dry Pollen Substitute–3 parts soy flour, 1 part brewer’s yeast, 1 part dry milk (instant or non-instant baker’s milk) 1 teaspoon vitamin C (for every 6 cups of mixture). It is best to measure these ingredients by weight instead of volume. For example, if you use three pounds of soy, use one pound of yeast and one pound of dry milk. Directions: Put the first three ingredients in a bowl. Take some vitamin C tablets and crush into a powder. Add one teaspoon of crushed vitamin C for every six cups of mix. Thoroughly combine the ingredients. In the winter, the dry mix can sprinkled on the top bars or put in a feeder above the brood box. In the early spring, the mix can be placed in a bird feeder or other covered container near the hive.

Black Cherry Cough Drops: 1 teaspoon butter (divided), 1 cup black cherry bark, powdered, ½ cup elderberries, dried, 3 cups of filtered water, 1 cup honey
Equipment: 2 silicone candy molds rated for high temperatures (Try a mold that holds 1 teaspoon (5 ml) of candy per mold), candy thermometer.
Directions: Prepare silicone candy molds by buttering the inside of the mold. Set aside. In a 1 ½ quart saucepan place cherry bark, elderberries, and filtered water. Cover the sauce pan. Simmer over low heat for 30 minutes. Shut off the heat and allow the pan to come to room temperature naturally. Strain the herbs out of the concoction. Return the liquid to a saucepan. Simmer over low heat until the liquid is reduced to 2 cups. Stir in honey. Cover the saucepan. Bring the pan to a boil. Remove lid. Add ½ teaspoon butter to the syrup to decrease foaming. Boil over medium heat, without stirring, until the liquid reaches 300°F on a candy thermometer or the hard crack stage for your elevation. Remove from the heat. Use a ladle to ladle the candy into the prepared molds. Allow the molds to cool naturally. This could take an hour or two. Remove the cough drops from the mold. Wrap individually with parchment paper and tape. Place in a glass jar and cap tightly. Store in a cool, dry place, protected from light and heat.
Note: Cherry cough drops should last for 2 years. Cherry bark should only be used for 10 to 14 days. There is a risk of toxicity with long term use due to the cyanide alkaloids present in cherry bark and seeds. This is the almond flavor.
Contraindications: Pregnant and nursing mothers should not use cherry bark without consulting with their doctor. Cough drops are a choking hazard for young children, so avoid the choking hazard by making these candies into suckers. For children 1 years of age and over only

Almond Milk: Makes 6 cups. Soaking Stage: 1 cup raw almonds, 2 cups pure water for soaking
Method Stage: 6 cups pure water, 1/4 cup raw honey or a few dates (optional, for sweetening) Directions: Soak the almonds in 2 cups of filtered water overnight, up to 24 hours (or longer if the temperature is not too warm). They do not need to be skinned. After the soaking time, drain and rinse the almonds. Proceed with your chosen processing method below. Place nuts and 6 cups of fresh water into blender container. Blend on high speed until smooth. Pour contents of blender container through the fine mesh filter into a storage container, such as a ½ gallon mason jar. If sweetening, pour 2 cups of the milk into the blender container and add desired sweetener. Blend well and add back to storage container. Mix well. Store milk in refrigerator.

Sugared Almonds (16th century): 1 pound almonds, blanched and peeled, 2 cups sugar, 1 cup water, 1 Tbsp. rose
water, dash cinnamon
Directions: Mix sugar and water in a saucepan and bring to a gentle boil. Simmer until the syrup reaches 225°F, then add the rose water and set heat to low. Then put the almonds into a large pan over low heat. Add the syrup to the almonds a couple of tablespoons at a time, stirring them constantly and allowing them to dry out before adding more. As things progress then shaking the pan may work better than stirring it. When the almonds are completely coated sprinkle with cinnamon and allow to cool.

—-Mitákuye Oyás’iŋ—-
Jolene Grffiths, Master Herbalist

*These statements have not been evaluated by the Food and Drug Administration. This information is intended for
educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease.

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Categories : Natural Health Regimens

Tags : holidays, natural health consultations, Natural remedies, naturopathic doctor, toxins

A Year of Celebration and Health

Posted by Randy Lee

· February 24, 2020

· No Comments

February 2020
Overview:
Awareness: American Heart Association, National Cancer Prevention, National Children’s Dental Health, National Eating Disorder
Flower: Violet
Gemstone: Amethyst
Trees: Cypress, Poplar, Cedar, Pine

Groundhogs Day: Groundhogs live in the ground and it is from the ground that we get most of our minerals! Minerals come from rocks, soil, and water, and they’re absorbed as the plants grow or by animals as the animals eat the plants. They are the elements that our bodies need to develop and function normally. The body cannot create minerals. Minerals have to be digested, but the body can create 10 out of the 14 vitamins that we need if our mineral intake is up. They are needed to activate enzymes. If fact, many diseases are caused by a polluted blood stream and a mineral deficiency. There are 102 minerals that make up the human body. The major minerals, which are used and stored in large quantities in the body, are calcium, chloride, magnesium, phosphorus, potassium, sodium, and sulfur.

The trace minerals are just as vital to our health as the major minerals, but we don’t need large amounts. Minerals in this category include chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, and zinc. “Each one plays a role in hundreds of body functions. It may take just a very small quantity of a particular mineral, but having too much or too little can upset a delicate balance in the body,” says Dr. Bruce Bistrian, chief of clinical nutrition at Beth Israel Deaconess Medical Center. Essential minerals are most potent when they come from food. But if you’re struggling with deficiencies, you may need to take supplements. If so, use caution: ingesting too much of a mineral supplement can be harmful. One way the ancients supplemented minerals was to consume mineral-rich clays. The other way was by adding a hard rock to their cooking pots. There are two different methods: one was to add a rock first and then boil food over an open fire; the other was to add a hot rock to a vessel which would cook the food without using an open flame. Sodium and calcium are the top two minerals provided using this method. And, by boiling stones and water for 15 minutes any harmful bacteria should be eliminated. A limestone rock was often used in the American Southwest. This leached chemical lime from the stones into the water, which has been found to raise the pH of the water to 11.4–11.6 at temperatures between 300–600 degrees centigrade, and higher yet over longer periods and at higher temperatures. When historical varieties of maize were cooked in this water, the chemical lime broke down the corn and increased the availability of digestible proteins.

President’s Day: This is the day the United States set aside to celebrate two former Presidents’ birthdays-George Washington and Abraham Lincoln. Thus, I am using this day to talk about natural birthing herbal aids.

Herbal infusions (aka: teas that don’t contain any Camellia sinensis-tea bush) have been used by midwives throughout history to help with some of the negative symptoms associated with pregnancy and labor.
Red Raspberry: While red raspberry leaf infusion is typically recommended for the second and third trimesters of pregnancy, some women use the herbal remedy to help with nausea and vomiting in the first trimester as well. The fragarine compound found in red raspberry leaves is known to help tone and tighten muscles in the pelvic area, including the walls of the uterus, which can help make delivery easier. It also lessens complications, shortens labor by helping contractions to work more effectively; making birth easier and faster, and prevents excessive bleeding after childbirth. Women who drink red raspberry leaf tea later in pregnancy have been shown to have reduced use of forceps and other interventions such as, C-sections or vacuum-extractions, as well as a reduction in the likelihood of pre- and post-term labor.
Nettle Leaf: Nettle leaf is a tonic herb thought to strengthen and tone the entire system, and is particularly useful to support fertility in both men and women. In traditional herbal medicine, nettles are thought to ease leg cramps, and possibly ease the pain of childbirth. After birth, nettle is thought to promote an abundant milk supply. Nettle is particularly rich in micronutrients like carotene, vitamin C, manganese, iron, calcium, zinc and chromium. As the mother passes anything she consumes to her baby both during pregnancy and breastfeeding, nettle will not only nourish her body, but also her growing baby. In addition to nettle infusion, one can use fresh nettles in springtime (be wary of their sting) in one’s cooking.
Oat Straw: Oat straw was traditionally used in Europe as a tonic for health, beauty, and emotional resilience. It’s rich in both calcium and magnesium. Calcium and magnesium work together in the body. Calcium tones the muscles and the cardiovascular system, and improves circulation both in the mother’s body and, naturally, in her baby as well. It also stimulates the muscles to contract. Magnesium then, by contrast, helps those muscles to relax, easing cramps, restless legs, as well as improving sleep. In this way, it’s thought by herbalists and midwives that oat straw can be particularly valuable for pregnant women.
Alfalfa: Alfalfa, like nettle, is a general restorative herb. In folk medicine, alfalfa is used to support thyroid health and it’s thought to ease morning sickness. Alfalfa hay is also given to livestock to help them produce abundant milk, and is thought to convey the same benefits to human mothers as well. Alfalfa, like nettle and red raspberry leaf and other green leafs, is also rich in vitamin K which supports healthy circulation and proper blood clotting. Low vitamin K levels is linked with bleeding and hemorrhage which may be why many midwives recommend optimizing one’s vitamin K levels during pregnancy, particularly in the weeks leading up to childbirth, with the primary recommendation being diet as well as herbs like alfalfa.
Lemon Balm, Rose Hips and Rose Buds: Lemon balm gives a pregnancy infusion delightful, mellow lemon-like flavor. In traditional, folk medicine, lemon balm is used for nervousness, digestive upset, and headaches. Similarly, rose hips bring a light and pleasant tartness to an infusion. Rosehips are rich in bioflavonoids and vitamin C, and it’s that vitamin C that works synergistically with iron to help your body better absorb that mineral. Similarly, rose buds bring pleasant floral notes and a lovely feminine energy to an infusion. Lemon balm and rose hips added to an infusion is for their flavor more than anything else. The pregnancy infusion listed below in the recipe section tends to be inky and dark, owing to the heavy use of leafy green herbs like nettle, alfalfa and raspberry leaf. Both lemon balm and rose hips, bright in flavor, aromatic and astringent, lighten the infusion in a pleasant way.

Some uncommon plants: Each culture has their own special herbs they use for labor. Alas, a vast majority of these plants are not found on the market and need to be foraged. Some exceptions are yucca and prickly pear cactus roots used by the Lakota as an infusion to aid in childbirth. Eggplants, lemons, dates, nuts and seeds, sweet potatoes, melons, and licorice are others that have been claimed to aid in the birthing process.

*Caution: Although herbs are natural, not all herbs are safe to take during pregnancy. The FDA urges pregnant women not to take any herbal products without talking to their health-care provider first. Women are also urged to consult a trained and experienced herbalist (or other professionals trained to work with herbs) if they want to take herbs during their pregnancy. Some herbal products may contain agents that are contraindicated in pregnancy. Herbs may contain substances that can cause miscarriage, premature birth,
uterine contractions, or injury to the fetus. Few studies have been done to measure the effects of various herbs on pregnant women or fetuses.

Valentine’s Day: Many of the common symbols of this day include hearts, roses, and chocolate. It is common in Japan and Korea for singles to get together and eat Jajangmyeon (noodles with black bean sauce). In Wales it is tradition for a man to give the woman whom he loves a carved wooden spoon.

Rose petals and their medicine help to move and open a heart which has tightened emotionally and spiritually. Both TCM and Unani (traditional Arabic medicine) teach that rose has a powerful effect on the spiritual state of one’s heart. In Unani medicine some heart herbs are termed as “exhilarants”, which help the spiritual heart feel joy. A wonderful nervine, great for uplifting the mood and alleviating depression, rose also has antispasmodic, aphrodisiac and sedative qualities, as well as being anti-inflammatory. Rose helps regulate menstruation as well as stimulate the digestion. Rosehips, which come along after the bloom has faded, are a wonderful source of vitamins C, B2 and E. One may use rose as an herbal supplement, essential oil, or flower essence. Rose petal tincture is often used in heart formulas. Dried rose petals make a lovely addition to teas. There is a long tradition of rose water being used in medicine, including in Iran and other parts of the Middle East, as far back as the 7th century.

The observation that people prone to herpetic lesions and other related viral infections, particularly during periods of stress, should abstain from arginine excess and may also require supplemental lysine in their diet. Some arginine-rich foods such as chocolate, nuts, and seeds causes some to experience herpes outbreaks. Lysine-rich foods such most vegetables and fruits, dairy, egg whites, and meats help. Foods that contain high amounts of Vitamin C such as citrus, leafy vegetables, broccoli, brussel sprouts, cauliflower, bell peppers, strawberries, and papaya aid in boosting the immune system. Other immune boosting foods that contain high amounts of bioflavonoids such as citrus, many bright colored fruits and vegetables, leafy vegetables, black tea, broccoli, brussel sprouts, eggplant, wine and juice made from berries or grapes. Zinc-rich foods that also aid the immune system include pumpkin seeds, most dairy, beans, lentils, whole-grain cereals, and legumes.

If you’re an abuse survivor, there’s not one way to cope with feelings that Valentine’s Day might stir up. But if you can do things that empower you and make you feel good, that’s a step in the right direction. (And for those of you who haven’t experienced abuse but know a friend who has, Valentine’s Day is a good time to reach out and remind them you’re there for them in any way they need.) Here are some general suggestions that may work for you:

Surround yourself with support: Seek out friends and family who make you feel validated and won’t encourage you to return to your abuser.
Call a helpline: There are quite a few hotlines available for those who are or have experienced domestic abuse. There’s Day One, which is a great resource. You can call the National Domestic Violence Hotline at (800) 799-7233 or RAINN, the National Sexual Assault Hotline, which you can reach at (800) 656-4673.
Take self-defense classes: not necessarily as a defense against a future incident of abuse, but as a way to make you feel stronger and less vulnerable.
Turn to therapy: Talk with a therapist or a survivor group where you can be candid about the trauma you experienced. A good online support group with over 80,000 users is Pandora’s Project (a nonprofit organization that provides support to survivors of sexual assault). https://www.pandys.org.
Put your own needs first: Do whatever makes you feel good and at peace. It could be meditating or seeing a silly movie or reading that book you’ve been curious about. Overall, the hope is that with the right support, no matter where it comes from, triggers like Valentine’s Day will, over time, become less impactful and destabilizing. Yes, the trauma you experienced was real, but the memories of it don’t have to keep hurting you. The more autonomy you allow yourself to have over them, the sooner they’ll fade into the background.
Herbal aids: There are several herbal aids one may take to help deal with triggers, memories, and nightmares. St. John’s wort is most commonly used for “the blues” or depression and symptoms that sometimes go along with mood such as nervousness, tiredness, poor appetite, and trouble sleeping. Gamma aminobutyric acid (GABA) is a naturally occurring amino acid that works as a neurotransmitter in your brain. Neurotransmitters function as chemical messengers. GABA is considered an inhibitory neurotransmitter because it blocks, or inhibits, certain brain signals and decreases activity in your nervous system. Rescue Remedy is a blend of five flower remedies especially beneficial when you find yourself in traumatic or stressful situations.

Mardi Gras: Traditional Mardi Gras foods include shrimp, grains, and legumes. All these are within the top 8 foods groups known to be allergens. In fact, researchers estimate that 32 million Americans have food allergies, including 5.6 million children under age 18. And, about 40% of children with food allergies are allergic to more than one food. There are also those who do not have allergies, but instead have intolerances. Both allergies and intolerances are labeled food sensitivities. Key differences between food allergies and food intolerances:

Food Allergy: Immediate response; possibly life-threatening; IgE-mediated immune response
Food intolerances: Response ranges from one hour to up to 48 hours; not life-threatening; possibly IgG-mediated immune response
Food Sensitivity Symptoms: acne, brain fog, eczema; dry and itchy skin; bloated stomach after eating; fatigue; joint pain; reflux; migraines; diarrhea; depression and mood swings; runny nose; headache; trouble sleeping and dark circles under eyes.

If you notice certain ailments or aches on a regular basis like the ones listed above, you might have a food intolerance. The tricky part is figuring out which food is to blame. Since symptoms can wait to show up until a few days after consumption, it makes diagnosis especially challenging and time-consuming. That’s why for many, food sensitivities last for decades and are largely undiagnosed. Traditionally, you would keep a food journal and embark on an elimination diet, removing possible culprits one at a time for periods of two to eight weeks (the longer the better).

Leaky gut occurs when there is damage to the lining of the intestinal tract making it more permeable to substances that should not cross the delicate lining. Normally, only nutrients from fully digested foods such as vitamins, minerals, emulsified fats, amino acids and simple sugars are able to cross the intestinal barrier that separates our blood stream from our gut. But when the gut becomes leaky, undigested food particles, bacteria and toxins are able to make it through the gut lining and they enter the
circulation, going to places in the body where they don’t belong. The body’s defense system fights back and it’s during this fight that uncomfortable symptoms are experienced.

There are several causes of leaky gut and one or more of these causes may be at work simultaneously. For example, leaky gut can be caused by damage from an autoimmune reaction, such as celiac disease which destroys the microvilli and increases permeability, or by the presence of gluten which causes the production of a chemical called zonulin which directly opens up the tight junctions, making the gut more permeable; it may also be due to damage caused by bacterial toxins in conditions such as Small
Intestinal Bacterial Overgrowth (SIBO), which also contribute to gut inflammation leading to leakiness. And probably most importantly, leaky gut can be caused by undiagnosed food sensitivities with the immune battle between white blood cells and undigested food particles taking place in the villi of the small intestine.

Food intolerances are the main cause of symptoms associated with leaky gut. Food intolerances create a vicious cycle in that they help maintain the reason for their development (the leaky gut) while being the direct cause of the various symptoms suffered. This vicious cycle can only end after carefully removing all sources of reactive foods and chemicals, which not only eliminates symptoms, but also allows the gut to finally heal. But this is easier said than done for a number of reasons: Food sensitivities are often dose dependent, with symptom onset delayed by many hours, and there are usually many reactive foods, not just 1 or 2 as in food allergy. And just like each person has a unique fingerprint, both food intolerance symptoms and trigger foods are different from one person to another. In other words, in two gluten sensitive people, gluten may cause digestive problems in one person and migraines in another. And in 10 migraine patients, there could be 10 different sets of trigger foods. Because of this, obviously there is no one-size-fits-all diet. Although research proves that leaky gut exists, there is no perfect test to diagnose it, diagnose its cause, or determine if a particular therapy is effective at treating it. What is known is that diet and stress are two things that play a significant role in causing leaky gut. Therefore, an individually prescribed diet, stress reduction and supplement plan are a big part of the solution. Monitoring symptom improvement is the best way to determine the effectiveness of therapy and the healing of your leaky gut. Omega-3 oils, probiotics, fibers, removing foods to which one is sensitive, and eliminating sugar to can aid in the healing of the gut.

Recipes:

Pregnancy Infusion: Makes 28 serving Ingredients: 2 ounces’ nettle leaf, 2 ounces’ raspberry leaf, 1 ounce oat straw, 1 ounce alfalfa leaf, 1/2 ounce lemon balm, 1/2 ounce rose hips, 1/2 ounce rose buds. Instructions: Stir all the herbs together in a large mixing bowl so that they’re evenly distributed. Set a wide-mouth funnel into the lip of a jar and spoon the mixed herbs into the jar. Cap tightly and store out of the sun. Bring about a quart of water to a boil, and then spoon a heaping quarter-cup (about 1/4 ounce) of your mixed herbs into a quart-sized jar. Cover with boiling water, cap, and let them steep overnight – about 8 hours. Strain out the herbs, and enjoy the tea. Note: Take about two cups a day during the second trimester and up to a quart a day in the third trimester. Reach out to your care provider to determine what is the right amount for you.
Nan-e Berenji (a cookie): 1/2 cup vegetable oil, 3/4 cup confectioners sugar, 1 egg yolk, 2 cups fine rice flour, 1/4 cup rose water, 1-2 tablespoons poppy seeds. Directions: In a large bowl, mix together the oil and sugar with a hand mixer on medium speed for 1-2 minutes. Add egg yolk and mix for another 20-30 seconds. Sift in the rice flour, in three batches. Using a spatula, fold in the flour into mixture after each batch is added. Add the rose water. Knead the mixture for 5-10 minutes. Shape into a ball and wrap tightly with plastic wrap and place in the refrigerator overnight. Preheat oven to 325 F and line baking sheet with parchment paper. Roll dough into small 1-inch balls and flatten the cookie into a small disc. Repair any cracks on the edges and place on baking sheet. Using the curve of a small teaspoon make overlapping arch-shaped indentation marks on the top. Sprinkle with poppy seeds. Bake for 20-25 minutes until the bottom and edges begins to turn a light golden color. Let completely cool before carefully removing from baking tray.
Millet & Rice Pasta: ¼ cup arrowroot starch, ¾ cup brown rice flour, ½ cup millet flour, ½ tsp xanthan gum, ¼ tsp salt, 2 tbsp light olive oil, ½ cup flax seed gel, 4 tbsp warm water. Directions: Combine the dry ingredients and set them aside. In the stand mixer, combine all of the wet ingredients. Add the dry ingredients slowly until a crumbly mixture forms. Form into a long roll and slice to make long noodles. Cook as normal pasta.
Konjac Noodles: 2 teaspoons of glucomannan/Konjac, 1/8 teaspoon of pickling lime (or 1 gram of baking powder), 2 cups of Cold Water. Directions: Pour 2 cups of cold water into a large cooking pot. Stir in pickling lime (or baking powder) for one minute. Add the glucomannan powder, stirring continuously until the liquid reaches a boil. Boil the mixture for about 3 minutes. Remove from heat. The mixture will turn into a gel once the mixture cools down. Being a thermally stable (non-reversible) gel, this gel will not dissolve at room temperature. Once cool, cut the gel into small pieces or into your desired shape. When ready to serve, dip the cut glucomannan food into a pot of warm water or steam for about 3 to 5 minutes. Then serve or continue to cook in any manner one likes.
Vegetable Noodles: serves 2. Ingredients: 4 zucchinis, cut into thin strips on a mandolin, or julienne peeler, black pepper, freshly chopped parsley and a squeeze of lemon. Directions: Saute zucchini in a pan over a medium heat with a little olive oil. Season with a little lemon, sea salt and black pepper. Add fresh herbs if you wish. Note: You may use: Zoodles-zucchini noodles, Poodles-parsnip noodles, Swoodles-sweet potato noodles, Toodles-turnip noodles, Coodles-carrot noodles, Squoodles-squash noodles, boodles-broccoli stem noodles (peel stem first).
Carob-dipped Strawberries: 8 -10 large fresh strawberries, washed and dried; 3 tablespoons coconut oil; 1 tablespoon maple syrup (or liquid stevia-to taste), optional; 2 tablespoons carob powder. Directions: Pre-line a flat tray that you will use to place your strawberries on to and keep in the fridge to cool whilst preparing the carob sauce. Pre-chilling the tray helps carob coating to set quickly. In a small mixing bowl, mix coconut oil over boiling water to melt. (Use a small saucepan of boiling water and sit bowl over the top. The heat from underneath will melt the coconut oil in the mixing bowl). Add carob powder and optional maple syrup (or liquid stevia-to taste) and mix well. Holding the strawberry at the leafy end, dip each strawberry into the carob sauce and coat well. Use a spoon to help if needed. Place onto pre-chilled and lined tray. Once all strawberries are coated, place in fridge until carob coating is set. Keep in refrigerator until ready to eat. Variations: Use raw cacao powder instead of carob for an authentic chocolate flavor. Add desiccated coconut to your carob dipping sauce or sprinkle coconut over wet carob dipped strawberries before setting. Add 1 tablespoon nut butter such as almond butter to dipping sauce for a nut fudge coating. Make carob sauce to serve as a fondue at dinner parties and let guests dip their own strawberries. Tips: Make sure your washed strawberries are pat dry before dipping into carob sauce otherwise the coating won’t stick as well. For an extra thick coating of carob, after first coat is set on strawberries repeat process for a second coating. Pre-chilling your lined setting tray in freezer will help the carob coating to set quickly. Pre-chill your washed strawberries in the refrigerator prior to dipping to also help the carob to set quickly. If your carob dipping sauce is too runny it won’t stick to the strawberries well. If it is too runny place your dipping sauce in the fridge for a few minutes or until it begins to thicken.
Traditional King Cake (Gil Marks): Dough-1 package active dry yeast (or 1 cake fresh yeast or 2 teaspoons instant yeast); 1/4 cup warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast); 1/2 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast) (or sour cream); 1/4 cup granulated sugar; 1/4 cup unsalted butter, softened (½ stick); 2 large egg yolks or 1 large egg; 3/4 tsp table salt; 1 tsp ground cinnamon (or cardamom), optional; 1/2 tsp freshly grated nutmeg, optional; 1/8 tsp almond extract, optional; 1 tsp grated lemon zest, optional; 2 tsp grated orange zest (or orange blossom water), optional; 2 1/4 cups unbleached all-purpose flour (or bread flour); 1/4-1/2 cup chopped candied citron (or ½ cup chopped mixed candied fruit, or ½ cup golden raisins); egg wash (1 large egg beaten with 1 teaspoon milk or water)–Cinnamon Filling-(optional): 1/2 cup packed light brown sugar; 1/4 cup all-purpose flour; 1 1/2 tsp ground cinnamon; pinch salt; 2/3 cup chopped slightly toasted pecans (or 1/3 cup pecans); ¼ cup raisins; ¼ cup unsalted butter, melted (½ stick); 1 pecan half, large bean, or other token/baby, optional. Icing–1 cup confectioners’ sugar; 2 tbsp unsalted butter, softened (¼ stick) (or ¼ cup cream cheese, softened), optional; 1/2 tsp vanilla extract (or ¼ teaspoon almond extract); 1 tbsp milk (buttermilk, fresh lemon juice, or water); a few drops gold food coloring (or 2 to 4 tablespoons yellow colored sugar) optional; a few drops green food coloring (or 2 to 4 tablespoons green colored sugar), optional; a few drops purple food coloring (or 2 to 4 tablespoons purple colored sugar), optional. Directions: To make the dough–In a small bowl or measuring cup, dissolve the yeast in the water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the yeast mixture, milk, sugar, butter, egg yolks, salt, and, for a flavored dough (but omit this if you are using a filling), the spice or zest. Blend in 1½ cups flour. Gradually add enough of the remaining flour to make a soft workable dough. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. Knead in the citron, mixed candied fruit or golden raisins. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight. To make the optional filling–In a medium bowl, combine the brown sugar, flour, cinnamon, and salt. Stir in the pecans. Drizzle the butter over top and mix until crumbly. Punch down the dough and knead briefly. Making the cake with the filling: Roll the dough into a 16- by 10-inch rectangle, spread evenly with the filling, leaving 1 inch uncovered on all sides. If using a token, place it on the rectangle (Be sure to warn your guests.) Beginning from a long end, roll up jellyroll style. Then bring the ends together to form an oval. Place on a parchment paper-lined or greased baking sheet, seam side down. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 1 hour. Position a rack in the center of the oven. Preheat the oven to 350°F. Brush the dough with the egg wash. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack. Making the cake without the filling: Divide the dough in half and shape each half into a 24-inch-long rope. Braid the 2 ropes together, and bring the ends together to form an oval, pinching the ends to seal. OR Divide the dough in thirds and roll each piece into a 16-inch rope. If you prefer an oval shape, the strands should be closer to 20 inches. Braid by first connecting the ends of the ropes at one end. As you braid, be sure that you are pulling the strands gently taut to make a neat and even braid, otherwise your cake may bulge in some areas. When you are ready to connect the ends, unbraid a few inches at each end, then braid them together by connecting the corresponding pieces. For example, center rope to center rope. Place on a parchment paper-lined or greased baking sheet, seam side down. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 1 hour. Position a rack in the center of the oven. Preheat the oven to 350°F. Brush the dough with the egg wash. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack. To make the icing: In a medium bowl, stir the confectioners’ sugar, optional butter or cream cheese, vanilla, and enough milk until smooth and of a pouring consistency. If desired, divide the icing into thirds and tint each third with one of the food colorings. Or you can drizzle or spread the icing over the warm cake. While the icing is still wet, sprinkle with the colored sugar. The easiest way to do this neatly is to use a pastry brush to apply icing to each section, then sprinkle with sugar, let dry, and move on to the next section. For the braided cake, follow the braid pattern around the cake, using one color at a time and applying to each icing section directly after applying while still wet (the icing dries fast!). Then allow the icing to dry and gently tap off the excess sugar before starting the next color. Serve warm or at room temperature. After cooling, the cake can be wrapped well in plastic, then foil and stored at room temperature for up to 5 days or in the freezer for up to 3 months. Do not cover with the icing before freezing. Variation: Cream Cheese-Filled King Cake: Beat 8 ounces (225 grams) cream cheese at room temperature with 1 cup (4 ounces/115 grams) confectioners’ sugar, ½ egg yolk (use the rest for the egg wash), and ¾ teaspoon vanilla extract. This can be used with or without the cinnamon filling. Hint: To make colored sugar, in a jar shake ¼ cup granulated sugar with 4 drops yellow, green, or purple food coloring.

—-Mitákuye Oyás’iŋ—-
Jolene Griffiths, Master Herbalist

For more information, contact Naturopathic Doctor Randy Lee, owner of The Health Patch at 1024 S. Douglas Blvd, Midwest City, at 405-736-1030 or e-mail pawpaw@TheHealthPatch.com or visit TheHeathPatch.com.

*These statements have not been evaluated by the Food and Drug Administration. This information is intended for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease.

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Categories : General Knowledge, Natural Health Product Benefits

Tags : herbs, holidays, holistic medicine, natural health consultations, naturopathic doctor

Eco-Friendly Holiday Celebration Ideas

Posted by Randy Lee

· December 16, 2019

· No Comments

When you ponder the idea of making their holiday season (Christmas, Hanukkah, Kwanzaa, or any other) an eco-friendlier one, there are ways to achieve your goal. You could debate that most modern traditions do some harm to the environment in some manner – no matter how small. But if you look into the ‘roots’ of your yearly celebration you can find inspiration. This article mainly focuses on Christmas, but many other celebrations incorporate a few basic types of items.

Greenery – Holly, Mistletoe, Wreaths, and Trees
Long before the advent of Christianity, plants and trees that remained green all year had a special meaning for people in the winter. In many ancient cultures boughs and holly where hung over doors and windows, in hopes that the branches would keep away witches, ghosts, evil spirits, and illness. In the Northern hemisphere, ancient peoples celebrated the winter solstice, and evergreen boughs symbolized the greenery that would return in the summer months as the sun regained its strength after becoming weak and sick. The Egyptians filled their homes with green palm rushes which symbolized for them the triumph of life over death when Ra, their sun god, began to recover from the illness.

Early Romans marked the winter solstice with a feast called the Saturnalia in honor of Saturn, their god of agriculture. To mark the occasion, they decorated their homes and temples with evergreen boughs and holly and holly wreaths as a form of decoration and also gave them as gifts. The Druids, the priests of the ancient Celts, also decorated their temples with evergreen boughs as a symbol of everlasting life. The Vikings thought that evergreens were the special plant of their sun god, Balder.

Mistletoe was once held sacred by the Norse, Celtic Druids and North American Indians. Mistletoe was seen as a representation of divine male essence (and thus romance, fertility and vitality). The plant also was thought to be a symbol of peace, and anyone standing below it should receive tokens of affection. When enemies met beneath mistletoe, they had to lay down their weapons and observe a truce until the next day. This is how the tradition of kissing under the mistletoe likely began, and why a ball of mistletoe is now hung in homes during Christmas, a season of peace and affection.

Those who hang real mistletoe and holly around their homes should be mindful of pets and children. Mistletoe and holly are considered to be moderately to severely toxic, and ingesting the leaves could be dangerous. Mistletoe is commonly hung up high, but holly should be hung high as well. Early Christians also participated in the tradition of hanging holly on their homes to appear like the masses. Eventually as the number of Christians grew, the tradition became less of a pagan one and more associated with Christians and Christmas. Some people have inferred that holly and its prickly edges is symbolic of the crown of thorns Jesus wore at his crucifixion, with the red berries representing blood. Wreaths, although used all year long, are also connected with the pagan holiday of Yule, marking the winter solstice, which was celebrated by ancient Germanic and Scandinavian peoples. This 12-day festival was held to honor the returning of the sun and the seasonal cycle. The wreaths used during Yule were meant to symbolize nature and the promise of spring. They held candles that were lit in hopes of the return of the warmth and the sunlight.

Christmas wreaths are made by twisting or bending evergreen branches, thought to have been left over after shaping a tree to fit inside a house, into a large circle which are then decorated with pinecones and a red bow. A wreath’s circular shape is said to symbolize eternal life and the unending love of God. In the 16th century, the use of wreaths during Yule was adopted by Christians and became a custom in the form of Advent Wreaths. These wreaths were traditionally made of evergreens, which also symbolize eternal life, holly oak, and red berries. The red berries and the thorny leaves of the holly oak represented the crown of thorns worn by Jesus and the drops of blood that they drew. The Advent Wreath is meant to hold four candles, three purple and one pink. The first candle to be lit during Advent is meant to symbolize hope and is a purple one called the Prophecy Candle. On the second Sunday of Advent, another purple candle, called the Bethlehem Candle, is lit. It symbolizes love to some and the manger of Jesus to others. The pink candle, called the Shepherd Candle, represents joy and is lit on the third Sunday of Advent. Peace is represented by the Angel Candle, which is the final purple candle and is lit on the fourth Sunday of Advent. Sometimes, a fifth white candle is added to the center of the wreath. This is referred as the Christ Candle, and it’s lit on Christmas Eve. These candles symbolize the coming of the light of Christ. Today, a wreath that’s hanging on the door at Christmas may symbolize the invitation of Jesus into one’s home, or it may be inviting the spirit of Christmas into the home along with good luck.

Some early Christian across many parts of northern Europe, also adopted the use of evergreen, cherry, and hawthorn trees. The evergreen tree was viewed as a sign of everlasting life with God. It is thought that around 1000 years ago in Northern Europe the fir tree was first used as Christmas trees. Many of these trees seem to have been hung upside down from the ceiling using chains. The cherry and hawthorn plants (or a branch of the plant) were put into pots and brought inside so they would hopefully flower at Christmas time. If one couldn’t afford a real plant, people made pyramids of woods that were decorated to look like a tree using paper, apples and candles. Sometimes they were carried around from house to house, rather than being displayed in a home.

It’s possible that the wooden pyramid trees were meant to be like Paradise Trees. These were used in medieval German Mystery or Miracle Plays that were acted out in front of Churches on Christmas Eve. In early church calendars of saints, 24th December was Adam and Eve’s day. The Paradise Tree represented the Garden of Eden. It was often paraded around the town before the play started, as a way of advertising the play. The plays told Bible stories to people who could not read.

The first documented use of a tree at Christmas and New Year celebrations is argued between the cities of Tallinn in Estonia and Riga in Latvia. Both claim that they had the first trees; Tallinn in 1441 and Riga in 1510. Both trees were put up by the ‘Brotherhood of Blackheads’ which was an association of local unmarried merchants, ship owners, and foreigners in Livonia.

Little is known about either tree apart from that they were put in the town square, were danced around by the Brotherhood of Blackheads and were then set on fire. This is like the custom of the Yule Log. The word used for the ‘tree’ could also mean a mast or pole, tree might have been like a ‘Paradise Tree’ or a tree-shaped wooden candelabra rather than a ‘real’ tree.

A picture from Germany in 1521 which shows a tree being paraded through the streets with a man riding a horse behind it. This man is dressed as a bishop, possibly representing Saint Nicholas of Myra, also known as Nicholas of Bari. He was an early Christian bishop of the ancient Greek maritime city of Myra in Asia Minor during the time of the Roman Empire. Because of the many miracles attributed to his intercession, he is also known as Nicholas the Wonderworker. He is the patron saint of sailors, merchants, archers, repentant thieves, children, brewers, pawnbrokers, and students in various cities and countries around Europe. His reputation evolved among the faithful and his legendary habit of secret gift-giving gave rise to the traditional model of Santa Claus.

The first printed reference to Christmas trees appeared in Germany in 1531. In 1584, the historian Balthasar Russow wrote about a tradition, in Riga, of a decorated fir tree in the market square where the young men “went with a flock of maidens and women, first sang and danced there and then set the tree aflame”. There’s a record of a small tree in Bremen, Germany from 1570. It is described as a tree decorated with “apples, nuts, dates, pretzels and paper flowers”. It was displayed in a ‘guild-house’ (the meeting place
for a society of businessmen in the city).

Germany is credited with starting the modern Christmas tree tradition during the 16th century. Devout Christians-primarily Lutherans, Presbyterians and Roman Catholics-brought decorated trees into their homes. One of several legends state that it was the German preacher and Protestant reformer, Martin Luther, who was the first to bring a tree into the home and place candles in its branches. It goes: one night before Christmas, he was walking through the forest and looked up to see the stars shining through the tree branches. It was so beautiful, that he went home and told his children that it reminded him of Jesus, who left the stars of heaven to come to earth at Christmas. However, the custom of having Christmas trees could have easily traveled along the Baltic sea, from Latvia to Germany. In the 1400s and 1500s, the countries were then part of two larger empires which were neighbors.

In Germany, the first Christmas Trees were decorated with edible things, such as gingerbread and gold covered apples. Then glass makers made special small ornaments similar to some of the decorations used today. In 1605 an unknown German wrote: “At Christmas they set up fir trees in the parlors of Strasbourg and hang thereon roses cut out of many-colored paper, apples, wafers, gold foil, sweets, etc.” At first, a figure of the Baby Jesus was put on the top of the tree. Over time it changed to an angel/fairy that told the shepherds about Jesus, or a star like the Wise Men saw. The Christmas tree made its way to North America following the German immigration patterns in the 1700s. They brought with them many of the things associated with Christmas-Advent calendars, gingerbread houses, cookies and Christmas trees. The trees weren’t well received due to entrenched cultural attitudes, and a fear that a leisurely celebration such as Christmas would reduce labor productivity. In fact, in 1621 Puritan governor William Bradford wrote that he tried to stamp out the “pagan mockery” of the Christmas tree, arguing that it promoted excess and lacked any origin in Scripture. A few years later, the Puritans of New England made observation of the holiday illegal, and if anyone was caught celebrating they would have to pay a fine.

The influential Oliver Cromwell preached against “the heathen traditions” of Christmas carols, decorated trees, and any joyful expression that desecrated “that sacred event.” In 1659, the General Court of Massachusetts enacted a law making any observance of December 25 (other than a church service) a penal offense; people were fined for hanging decorations. That stern solemnity continued until the early 19th century, when the influx of German and Irish immigrants undermined the Puritan legacy. But even then, New Englanders sustained their disdain for the Christmas tree and the holiday, to the point that carolers would be prosecuted for “disturbing the peace.

The first record of one being on display was in the 1830s by the German settlers of Pennsylvania, although trees had been a tradition in many German homes much earlier. The Pennsylvania German settlements had community trees as early as 1747. But, as late as the 1840s Christmas trees were seen as pagan symbols and not accepted by most Americans.

The first Christmas trees came to Britain sometime in the 1830s. They became very popular in 1841, when Prince Albert had a Christmas Tree set up in Windsor Castle. In 1848, drawing of “The Queen’s Christmas tree at Windsor Castle” was published in the Illustrated London News. The drawing was republished in Godey’s Lady’s Book, Philadelphia in December. The publication of the drawing helped Christmas Trees become popular in the UK and USA. Live Christmas trees have been sold commercially in the United States since about 1850. The first Christmas tree retail lot in the United States was started by Mark Carr in New York, in 1851. In 1856 Franklin Pierce, the 14th President of the United States, was the first President to place a Christmas tree in the White House.

Real Trees
Today 98% of real Christmas trees are grown on farms; whereas only 2% are cut from the wild. To ensure enough trees for harvest, growers plant one to three seedlings for every tree harvested. More than 2,000 trees are usually planted per acre. On average 1,000-1,500 of these trees will survive. Almost all trees require shearing to attain the Christmas tree shape. It takes six to ten years for a tree to attain a ready to harvest height of six to seven feet. Growing Christmas trees provides a habitat for wildlife. Christmas trees can remove dust and pollen from the air. An acre of Christmas trees provides the daily oxygen requirements of 18 people. The most popular trees are: Scotch pine, Douglas fir, noble fir, Fraser fir, balsam fir, Virginia pine and white pine.

Most Christmas trees are cut weeks before they get to a retail outlet. It is important to keep them watered thoroughly when they reach the home. In the first week, a Christmas tree in the home will consume as much as a quart of water per day to prevent them from drying out. Live Christmas trees are involved in less than one-tenth of one percent of residential fires, and mostly when ignited by some external ignition sources. The major factors involved in Christmas tree fires are electrical problems, decorative lights, candles, and a heat source too close to the tree.

93% of real Christmas tree consumers recycle their tree in community recycling programs, their garden or backyard. In the United States, there are more than 4,000 Christmas tree recycling programs. Recycled real Christmas trees have been used to make sand and soil erosion barriers and been placed in ponds for fish shelter. Cook County, IL uses old Christmas trees to rebuild housing structures for natural wildlife that has been destroyed through development.

You should not burn your Christmas tree in the fireplace as it can contribute to creosote buildup. However, it can be burned in a brush pile for fertilizer. When placed outside in the backyard it can naturally decay while providing a habitat for numerous small creatures, birds, and mushrooms. It can be ground up in a chipper and used for mulch. Also, they can be chopped up and crafted into any number of wooden objects, such as boxes and jewelry.

Artificial Trees
Artificial Christmas trees were developed in Germany during the 19th century and later became popular in the United States. These “trees” were made using goose feathers that were dyed green and attached to wire branches. The wire branches were then wrapped around a central dowel rod that acted as the trunk. In the Edwardian period Christmas trees made from colored ostrich feathers were popular at ‘fashionable’ parties.

Around 1900 there was even a short fashion for white tree. In 1930 the U.S.-based Addis Brush Company created the first artificial Christmas tree made from brush bristles. The company used the same machinery that it used to manufacture toilet brushes, but they were dyed green. Artificial Christmas trees made largely from aluminum were first manufactured in Chicago in 1958. Over the years, artificial trees have been made from feathers, papier mâché, metal, glass, and many different types of plastic.

Today, most artificial Christmas trees are made from PVC plastic. PVC trees are fire-retardant but not fire-resistant. Eighty percent of artificial trees worldwide are now manufactured in China. Artificial trees will last for an average six years of use, but for centuries in a landfill. They can be resold or donated when no longer of used to a home. One can also up-cycle them into small bits of greenery for other decorations.

Living Trees
A live tree can be a beautiful home accessory while serving as a decorating centerpiece for the holiday season. While there are plenty of uses for cut trees, a living Christmas tree can either be used year after year, or it can be planted in the yard to supply shade and wildlife habitat, and act as a living windbreak for decades to come.

A few things to consider before buying a living tree include: where to plant it-in a pot or yard, looking for varieties that are well-suited to one’s local climate, specific soil type, and level of sun exposure where it will eventually be placed. Different tree types required different care. If one doesn’t have a location suitable for planting a living Christmas tree, one can still buy and enjoy it during the holidays if there are friends, family, or community organizations that has a place to plant it afterward. Keep in mind that there are other varieties of trees that could be used instead of the traditional firs that can live year-round indoors, such as the Norfolk Pine.

A potted Christmas tree can be kept in its pot and moved outside to live after the holidays, and then brought inside each year for the festivities, but will require a fair bit more care than one that gets planted outside. It will dry out faster than one in the soil, so regular watering is a necessity, as is periodic re-potting to a larger container to allow for growth. And, since the roots are above ground may mean that additional protection is required in cold climates.

Before transferring the tree from different environments, one will want to allow the tree to acclimate slowly, with the general recommendation being to place the tree in an unheated but sheltered location, such as a garage, for a week or two. During this time, the roots of the tree should remain damp but not soaking, so periodic watering may be necessary. Also, a living Christmas tree is much heavier than a cut tree.

When picking the location for the tree in the home, try to choose a place that isn’t directly exposed to warm air from heaters or vents, or selectively close nearby dampers to avoid large temperature swings in that room. A cooler location is better than a warm one, and one with plenty of natural light is preferred. Water the living tree regularly according to species. Any dampness or overflow can be stopped by either placing a large saucer underneath, it or by wrapping the pot in plastic.

To water the tree slowly so that the soil can absorb it, use ice cubes. Depending on the size of the pot, anywhere from one to three trays of ice cubes can be placed on the surface of the soil, where they will melt and gradually water the tree. Covering the soil with mulch can also help keep it from drying out as quickly.

Decorate a living Christmas tree gently, and take care not to hang heavy ornaments on branches that may get damaged because of the weight. While the older incandescent Christmas lights put out too much heat to string on a living tree, many of today’s cooler LED strands can be used to light the tree, but be sure to plug them in and check the operating temperature before stringing them up.

The general guidelines on keeping a living Christmas tree indoors is to limit it to a week to ten days maximum, after which the tree should be moved back to an unheated yet sheltered transition location for at least a few days. If the ground is frozen, the tree can be moved to an outside location that is sheltered from direct winds until planted permanently. If the ground isn’t frozen, the tree can be planted outdoors as per the specific planting instructions for that variety, and the soil should be well-mulched as protection from the cold and to conserve moisture. For keeping a potted Christmas tree year-round, move it to a more permanent location with plenty of sun after the transition, where it can also benefit from a heavy mulch.

If all of this is not feasible one can always decorate a living tree that is already growing outside in one’s yard. The decorations need to be weather and wildlife friendly, such as pine cones, birdseed treats, small houses, nuts and fruits. It is within the Spirit of the Season to gift all creatures, not just fellow humans.

From Victorian times and through the early 20th century, rural Americans cut their trees in nearby forests. The tree would have been decorated with homemade ornaments made from paper, nuts, twigs, candy, and dried fruit, while the German-American sect continued to use primarily glass ornaments, apples, nuts, and marzipan cookies. Popcorn garlands were made after being dyed bright colors and interlaced with berries and nuts.

Candles were used to represent stars until the invitation of the electric lights which were seen to last longer and be less of a fire hazard. Thomas Edison’s assistant, Edward Johnson, came up with the idea of electric lights for Christmas trees in 1882. Christmas tree lights were first produced in 1890 at a cost of $300. However, many rural areas were still without electric services. Despite these setbacks Christmas trees began to appear in town squares across the country and having a Christmas tree in the home became an American tradition. In 1900, large stores started to erect big illuminated Christmas trees. The first commercially available electric string of lights, were advertised in 1903 when a string of 24 lights cost $12 or one could rent lights from $1.50. In 1917 Albert Sadacca thought of using the lights in long strings and painting the bulbs bright colors like red and green.

Tinsel and The Christmas Spider
There are stories from Eastern Germany, Poland, Ukraine, Finland and Scandinavia about how tinsel was created by the Christmas spider. In some of the tales a tree grows from a pine cone inside a house of a pauper. When the children of the household go to sleep on Christmas Eve a spider covers the tree in cobwebs. Then on Christmas morning the cobwebs are magically turned into silver and gold strands which decorate the tree. Some versions of the story say that it’s the light of the sun which changed the cobwebs into silver and gold but other versions say it’s St Nicholas.

To this day in parts of Germany, Poland, and Ukraine it’s meant to be good luck to find a spider or a spider’s web on the Christmas tree. Spider’s web decorations are also popular in Ukraine. These decorations are normally made of paper and silver wire. Beaded spiders are popular in the United States.

Tinsel is a type of decorative material that mimics the effect of ice, consisting of thin strips of sparkling material attached to a thread. Modern tinsel was invented in Nuremberg, Germany, in 1610, and was originally made of thin strips of beaten silver. Because silver tarnishes quickly, other shiny metals were often substituted. It was used to represent the starry sky over the Nativity.

Before the 19th century, tinsel was used for adorning sculptures rather than Christmas trees. Eventually, it was added to Christmas trees to enhance the flickering of the candles on the tree. By the early 20th century, manufacturing advances allowed for a cheap aluminum-based tinsel to be made. Lead foil was a popular material for tinsel manufacture for several decades of the 20th century until 1971 when the FDA concluded it caused an unnecessary risk to children.

Today, tinsel is typically made from PVC film coated with a metallic finish. Coated Mylar film also has been used. These plastic forms of tinsel do not hang as well as tinsel made from heavy metals such as real silver and lead.

Stockings
A Christmas stocking is an empty sock or sock-shaped bag that is hung on Saint Nicholas Day or Christmas Eve so that Saint Nicholas can fill it with small toys, candy, fruit, coins or other small gifts when he arrives.

The first stockings were children’s everyday socks, but eventually special Christmas stockings were created for this purpose. Stockings were traditionally used on Saint Nicholas Day although in the early 1800s, and then came to be used on Christmas Eve.

While there are no written records of the origin of the Christmas Stocking, there are popular legends that attempt to tell the history of this Christmas tradition. In some stories, the contents of the stocking are the only toys the child receives at Christmas from Santa Claus. In other stories, some presents are also wrapped up in wrapping paper and placed under the Christmas tree. Then, in others a child who behaves badly during the year is threatened that they will only receive only a piece or pile of coal. However, the gifts in the stocking is thought to originate from the life of Saint Nicholas, himself, as several folklore state.

One such legend has several variations, but the following is a good example: St. Nicholas wanted to help a poor family, but knew that the father wouldn’t accept charity. He decided to help in secret. After dark he threw three bags of gold through an open window, one landed in a stocking. When the family woke up the next morning they found the bags of gold and were, of course, overjoyed. The girls were able to get married and live happily ever after. Other versions of the story say that Saint Nicholas threw the three bags of gold directly into the stockings which were hung by the fireplace to dry. Sometimes the story is told with gold balls. That is why three gold balls, sometimes represented as oranges, are one of the symbols for St. Nicholas. And so, the start of believing St. Nicholas is a gift-giver.

Candy Canes
According to a folklore, in 1670, in Cologne, Germany, the choirmaster at Cologne Cathedral, wishing to remedy the noise caused by children in his church during the Living Crèche tradition of Christmas Eve, asked a local candy maker for some “sugar sticks” for them. In order to justify the practice of giving candy to children during worship services, he asked the candy maker to add a crook to the top of each stick, which would help children remember the shepherds who visited the infant Jesus. In addition, he used the white color of the converted sticks to teach children about the Christian belief in the sinless life of Jesus. From Germany, candy canes spread to other parts of Europe, where they were handed out during plays reenacting the Nativity. As such, according to this legend, the candy cane became associated with Christmastide. On Saint Nicholas Day celebrations, candy canes are given to children as they are also said to represent the crosier of the Christian bishop, Saint Nicholas; crosiers allude to the Good Shepherd, an epithet associated with Jesus.

A record of the 1837 Exhibition of the Massachusetts Charitable Mechanic Association, where confections were judged competitively, mentions “stick candy. A recipe for straight peppermint candy sticks, white with colored stripes, was published in 1844. The “candy cane” is found in literature in 1866, though no description of color or flavor was provided. The Nursery monthly magazine noted them in association with Christmas in 1874, and the Babyland magazine mentioned canes being hung on Christmas trees in 1882.

Recipes

Twig wreath: Willow or any other flexible twig, root, vine, straw, grass, wire, cane or stems Directions: Start to weave the wreath by bending the twig into a loop. Hook both sides to secure. Add the next twig by hooking it into the loop. Gently bend the twig and guide it in and around the loop. Tuck the end into the loop to secure Add another twig and gently bend around the woven twigs. As one weaves the wreath it becomes more secure. Let the natural curves in the twigs guide the direction of the weave. Build up the twig wreath to have a secure and strong wreath. This is a great basic wreath design and ready to decorate. (For the wreath to look windblown add a few loosely woven twigs into the weave.)
Old Fashioned Cinnamon Clay Ornaments: 1 cup ground cinnamon, plus one tablespoon; 1 tablespoon ground nutmeg; 1 tablespoon ground cloves; 1/2 cup white all-purpose glue; 3/4 cup applesauce Directions: Combine 1 cup cinnamon with clove and nutmeg in a medium sized bowl. Stir well then add applesauce and glue. Mix by hand to form smooth, clay-like dough. Cover and let sit for an hour. Roll out the dough to about 1/4-inch thickness. (If the clay is too stiff, an extra tablespoon of applesauce will make it more pliable. If the dough is too wet, add cinnamon to absorb some of the moisture.) Cut out holiday shapes with cookie cutters. Dust with some extra cinnamon. Add a hole in the top (or on each hand of a gingerbread man) for a ribbon with a straw or toothpick. Lift shapes carefully with a spatula and place on a parchment paper cookie sheet. Bake at 200 degrees F for 2-3 hours until dry and hard. Tie with a ribbon and hang on the tree or a garland. DO NOT CONSUME!
Old Fashioned Holiday Garland: Cinnamon Clay Gingerbread Men Shaped Ornaments (or any shape preferred); Dried apple and orange slices; Twine. Directions: Thinly slice the apples and oranges. Place the fruit slices onto a cooling rack and set the rack into a warm oven (180 degrees F). Crack the oven door so the moisture from the fruits can escape. Leave the fruit slices in the oven until they have dried completely. While the fruit is drying, prepare the cinnamon clay ornaments. When the baking sheet is full of cookies, place it in the oven with the fruit slices. When the fruit slices and gingerbread men are dry, string them along the twine in a pattern of one’s choosing. (If one’s home cannot accommodate a garland, place the dried fruit and ornaments into a bowl with a handful of cinnamon sticks for a natural, spicy potpourri.)
Pinecone Birdseed Ornament: Several large pinecones; Crunchy peanut butter; Birdseed; String; Scissors; Butter knife; 2 or more plates (Allergy alert: Many people have allergies to nuts. If it isn’t safe for our family to use peanut butter, you can use vegetable shortening.) Directions: Check pinecones. If they’re tightly closed up, let them sit inside the house for several days so they can “bloom,” or bake them in a 300° oven for about 10 minutes to get them to open up. Attach a length of string to the tip. Pour birdseed onto a plate. Use a butter knife to spread peanut butter all over the pinecone. Be sure to get it into all the cracks and crevices to fully coat your pinecone in peanut butter. (A separate plate will contain some of the mess.) Roll the pinecone back and forth in the birdseed to completely cover it. Once it’s covered, press the birdseed into the peanut butter and roll some more. Press the birdseed into the peanut butter to help it stick. Once your pinecone is completely covered in birdseed, take it outside and find the perfect place to hang it.
Bread Birdseed Ornament: Stale bread; birdseed, nut pieces; small pieces of fruit; peanut butter, cookie cutters, string, knife. Directions: Cut bread into shapes using a cookie cutter. Spread a coat of peanut butter on one side of bread. Sprinkle a mixture of seeds, nuts, and fruit onto the bread. Repeat for other side. Poke a hole in the bread and add string. Hang on a tree.
Beeswax Candles: Makes 2 (12 oz) candles Equipment: double boiler, stove, wooden chopstick, pencil, scotch tape, oven. Ingredients: 1 lb beeswax; ½ cup coconut oil (melted); 1-2 tbsp essential oil; medium cotton wick with wick tabs attached; wick stickers; glass jars. Directions: Pick up your wick with wick tab attached and wick stickers. Pull one of the wick stickers off the roll and place it on the wick tab, then peel the paper off the exposed side of the wick sticker. Attach the wick to the bottom center of the jar. Melt wax and oil in a double boiler. If you don’t have a double boiler, and bringing the water to a low simmer on your stove top. When the beeswax is melted, add essential oils. Stir the melted beeswax, coconut oil, and essential oils together with a wooden chop stick. Pour wax into the glass jars. Set the wick so that it’s in the center by placing a pencil across the jar and taping the wick to it. Place the candles in a warm area to harden, because if they cool too quickly the wax will sometimes crack. (Tip: Preheat oven to 170 degrees F while pouring the candles, then turn the oven off and place candles inside the oven.) Curing Beeswax Candles: Allow to cure for two days, then trim the wick to about 1/4 inch. Cleanup Tip: Since beeswax is usually difficult to remove from the item it was melted in, preheat oven to 200 degrees F, then turn it off and place the item inside. Within a few minutes, the wax is completely melted, making it easy to wipe away with paper towels. After that, just scrub with soap and water as usual. Burning Beeswax Candles: Allow candle to burn long enough so the wax melts out to the side of the jar. This helps to prevent tunneling.
Soy Wax Candles: Use 2 cups soy wax flakes for container candles. Follow above for beeswax, omitting the coconut oil. Cure time is overnight.
Peppermint Stick Candy (1921): 2 cups sugar; 1/2 cup water; l cup white corn syrup; Juice and rind of lemon; 1 teaspoon extract of peppermint. Directions: Place all together in a sauce pan. Boil without stirring until the crack stage or until a few drops become brittle in cold water. Remove from fire. Add 1 teaspoon extract of peppermint. Divide the candy in two parts and to one part add a little red vegetable coloring. Pour on buttered platters and when cool enough pull each separately then twist one around the other and form into canes sticks or cut into small pieces.

Mitákuye Oyás’iŋ
Jolene Griffiths

Randy Lee, ND, Owner, The Health Patch, 1024 S. Douglas Blvd, MWC 73130, phone/fax: 736-1030, e-mail: pawpaw@thehealthpatch.com. See our blogs and podcasts at www.TheHealthPatch.com. Our full staff are now offering affordable private consultations – call to schedule yours!

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Categories : General Knowledge

Tags : holidays, naturopathic doctor, traditions

When the Most Wonderful Time of the Year is Not Wonderful: A Holistic Approach to the Holidays

Posted by Randy Lee

· December 9, 2019

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For many, the holidays bring family traditions, gathering of family, and sharing of gifts. But when the holidays bring more than a little stress it can often be a very difficult season. When feelings of depression and anxiety replace feelings of joy and happiness it can leave us feeling alone and isolated.

You Are Not Alone
Approximately 15 million Americans suffer from degrees of depression. For various reasons that could include a death in the family, divorce, or a change in finances, feelings of depression are deepened during the holidays. It is important to remember that we are not alone and there are steps that can be taken to make a difficult season a little lighter.

A Holistic Approach

Diet—Tis the season for sugar but try to limit the amount of sugar intake. Stable blood sugar can mean a stable mood.
Exercise—Even a gentle walk can improve mood by releasing endorphins. It can also be a time to work through the emotions.
Talk—Talk to someone you can trust. Talking through our feelings can help us see expectations we may be placing on ourselves. We could gain a new perspective.
Supplements—Taking a good multi-vitamin during times of stress can help our body from becoming depleted of important nutrition. Vitamin D is particularly helpful during the winter months when we don’t get outside as often.

Uplifting Aromatherapy
The brain has a more direct connection with the sense of smell than any other of our senses. The sense of smell is tied to the limbic system, the part of the brain associated with emotions and is responsible for alerting us to danger and creating positive or negative feelings. Different scents will determine a reaction in this emotional part of the brain which in turn affects the release of neurotransmitters. Smelling an essential oil can affect our emotional state faster than anything we can ingest. Here are some Essential Oils that can be very uplifting:

Frankincense—This oil is so closely related to Christmas as it was one of the gifts brought to Mary and Joseph after the birth of Jesus. This oil is refreshing, uplifting and helps ease muscle tension related to stress.
Myrrh—Another gift brought to Jesus, Myrrh helps a person to find inner peace and stillness when feeling anxious.
Patchouli—This oil is very helpful during time of over-thinking and worry.
Helichrysum—Very helpful when one feels emotionally stuck
Bergamot—Uplifting and refreshing
Lemon Balm—Uplifting, helping to lift depression
Clary Sage—Particularly helpful for women, this oil helps balance the nervous system.

Remember, it is OK if this is NOT the most wonderful time of the year. You are not alone and there are proactive steps to take to help this be a more uplifting time.

Health and Blessings,
Kimberly Anderson, ND

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Categories : Natural Health Product Benefits

Tags : holidays, natural health, naturopathic doctor

Uplift Humanity in the Holidays

Posted by Randy Lee

· December 2, 2019

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I am unabashedly Christian. But I am a citizen of the world and have noted that virtually every nationality, culture, religion and human endeavor has at least one holiday this time of the year. So we’d like to think that it is both proper and desirable to use this season of the year to uplift all our brothers and sisters in this world we share together, and it should be easier this time of year to set aside our differences and celebrate our commonalities. I’ve traveled much of the world and find that when we get down to one-on-one we share many common interests: the love of food, family and fun; the desire to live in peace and pursue our dreams; a desire to enjoy, protect and care for the earth on which we share our limited span of days; and the enjoyment of sharing what we have with those around us. So this month we are spotlighting our “alikeness.” Here are some things we may consider:

Holiday foods are special in every culture. They usually include things we may only enjoy once a year. I have another blog that gives you the ingredients and preparation for Wassail or Mulled cider that we enjoy in our home. Lebkuchens from Germany are favorites; we enjoyed Baklava in Greece and Turkey; we love buttered yams and citrus fruits we get from friends from Ghana; Luqaimat (a honey drizzled dumpling) from Saudi Arabia is delightful; I enjoyed Red Papaya for breakfast every morning in Thailand; and my American list of favorites is myriad! Every country and every culture has its delights and I’m a “foody” and would love to try them all.

Because the holidays are often associated with events with family and friends, it may often be a difficult time for many as well. Those with recent losses of family members, close friends, jobs, resources, and other meaningful things in their lives may need a special lift at this time of year. You can do tremendous good by being sensitive to these folks. Visit a nursing home with just cookies and Time to Talk and Listen! My first gift to each grandchild every year is a card telling them a goat has been given to a woman in a third world country in their name. It is the most important gift I give them! Practice and teach charity as a way of life.

Learn to be a good caretaker of our planet. Make “earth-friendly” a way of life. If you use live trees, get one with roots and plant it after the holidays. If yours was cut down, chip it up after the holidays and recycle it as compost or mulch. Make edible ornaments and use them in your gatherings, or use them as gifts. And don’t forget the wildlife when you choose trees and ornaments.

One of my favorite parts of the holidays is “gifting”. Make your gifts special – match them with something meaningful or “special” for the individual. It takes time, but the time is the most special part for most of us. And while gift cards are very popular these days, try to find unique ones. Food cards may be useful and needed by many on your list, as are clothing items, but also consider things like spa services, travel allowances, store cards to help bear the burden of needed vitamins and supplements.

The greatest gift you can give at ANY time of the year is “LOVE’ – and we spell that T-I-M-E! Life is busy; time is precious; and time, once spent, is not recoverable. Make every minute count and show others how important they are to you by gifting them with your very precious time.

For more ideas on this subject check out our staff blogs for this month on our website. Enjoy good health and God’s richest blessings. Gen.1:29.

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Categories : General Knowledge

Tags : food, holidays, naturopathic doctor

Super Spices

Posted by Randy Lee

· December 10, 2018

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Spice up your life! Doesn’t that conjure up exotic thoughts of passion and that “something special” about adding a new dimension to your life? Interestingly, the whole idea of spices is to add that something special. Food can be just nourishment to keep us alive, but add some spices and turn the meal to pure joy! There are thousands of spies; here are some of my favorites.

Cinnamon is listed in most texts as one of the spices that spurred world exploration. Studies conducted by Japanese researchers have shown that it contains a substance that is both anti-fungal and anti-bacterial. It helps to control virulent outbreaks by many microorganisms including the one that causes botulism and staphylococcus. Historically it has been used for treating bronchitis, arthritis, diarrhea, stomach upset, fever, nausea, parasites, rheumatism, and vomiting. Besides, don’t you just love hot cinnamon apples on a cold winter day?

The Spaniards introduced Ginger to the Americas in the 16th century. It is known to inhibit an enzyme that causes cells to clot and, as such, help to prevent “little strokes”. It helps to relieve nausea, to relieve congestion in the sinus cavities, to warm blood vascular stimulation, to treat sore throats, and as a body cleanser. Herbalists have long recommended it as a regulator of blood cholesterol and to improve blood circulation. In China, ginger is used for bronchitis, flu, and the first stages of the common cold. And at the table, it adds a special zing to some otherwise bland cuisine.

Herbalists have used Clove for centuries to cure nausea and rid the stomach and intestine of gas. Its essential oil is today one of the most effective pain relieving agents used by dentists and has broad-spectrum antibiotic properties. It also helps relieve bad breath, poor circulation, dizziness, nausea, and dysentery. Oh, by the way, it is also said to increase sex drive (just what you need on those cold winter nights!).

Star anise adds the delightful flavor of licorice. It was used by the Romans to provide a delightful palette and to help prevent indigestion from overeating. And today it is a popular addition to cough syrups, mouthwashes, candies, and bakery goods. It is a cell stimulator for the heart, liver, brain, and lungs, and its volatile oils can be helpful for treating bronchitis, spasmodic asthma, and emphysema. It can also be used for colds, coughs, indigestion, excessive mucus, pneumonia, loss of appetite, and stimulating most of the glands.

Oregano was named by the Greeks and means “joy of the mountain.” Technically it is wild marjoram. While its aromatic influence is to strengthen the feeling of security, it has anti-viral qualities. It may aid the body in balancing metabolism and is useful as a tea for coughs, stomach and gallbladder problems, and menstrual pains. “Oregano has also been used for nervous headaches, irritability, exhaustion, and as a sedative. It is thought to prevent seasickness. It can be applied externally for swelling, rheumatism, and a stiff neck. Chewing on an oregano leaf provides temporary relief for a toothache.”

“Basil was said to have been found growing around Christ’s tomb after the resurrection, and some churches use basil to prepare holy water while others set it around their altars. The Indians swore their oaths upon this herb.” Its aromatic influence is reported by many to help one have an open mind. “Basil is food for the brain. When you feel victimized or criticized, eat some basil.” Basil also works as an antidepressant, is helpful for nervous exhaustion and mental fatigue is anti-viral in its use against the flu and helps to relieve itching and ringworm. It may also be used for indigestion, kidney and bladder problems, headaches, cramps, and constipation. And in Africa, it is used to expel parasitic worms.

These and many other have medicinal value. That can sound dry and clinical, but they also just add joy to our lives. Isn’t that what makes them “Super Spices?” And that is a blessing.

– Randy Lee, ND, Owner, The Health Patch, 1024 S. Douglas Blvd, MWC 73130, phone/fax: 736-1030, e-mail: pawpaw@thehealthpatch.com.

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Categories : Natural Health Product Benefits

Tags : benefits, holidays, spices

Spicy Holidays

Posted by Randy Lee

· December 3, 2018

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Because of all the recent interest in herbs for medicinal purposes, many of us forget that “herbs and spices” were first thought of as a cooking term. But it is especially wonderful at this time of year to stop and think about how the herbs and spices that we use in our holiday treats make them special for us. An exhaustive treatment of this subject would require books, but here I’ll present a few of my favorites. Much of the information is from a couple of my favorite books on the subject: Dr. Jack Ritchason’s Little Herb Encyclopedia and Hanna Kroeger’s Spices to the Rescue.

A friend from Puerto Rico gave me the recipe for my favorite way to fix a turkey for the holidays. And therefore we just call it “Puerto Rican turkey”. It is spicy and the skin is “hot” and zesty. Finely chop several cloves of garlic. Add them to one-fourth cup of each of the following: black pepper, oregano, and basil. Add to this mixture one-cup of raw Apple Cider Vinegar and let it sit for 10-15 minutes. This will form a paste when can be rubbed all over the turkey including the inside cavity. Then bake the turkey as you normally would. Your kitchen will smell like heaven and your taste buds will certainly be prepared for the feast to follow.

Why are we attracted to the wonderful taste of these spices? I think it is just one of the ways that God has of drawing us to some nutrients that are really beneficial to us. Look at the health benefits from just the ingredients in this one recipe.

Black pepper cures and prevents many diseases. “It is a digestive aid, relieving gas, and has been used as a tea for running bowels. It is good for constipation, nausea, vertigo, and arthritis. It is a diuretic and a stimulant. Black pepper is loaded with chromium which is needed for proper functioning of the pancreas and heart.” You can also sprinkle a bit of it on some honey and eat it to help alleviate infected sinuses.

Oregano was named by the Greeks and means “joy of the mountain”. Technically it is wild marjoram. While its aromatic influence is to strengthen the feeling of security, it has anti-viral qualities. It may aid the body in balancing metabolism and is useful as a tea for coughs, stomach and gallbladder problems, and menstrual pains. “Oregano has also been used for nervous headaches, irritability, exhaustion, and as a sedative. It is thought to prevent seasickness. It can be applied externally for swelling, rheumatism, and a stiff neck. Chewing on an oregano leaf provides temporary relief for a toothache.”

“Basil was said to have been found growing around Christ’s tomb after the resurrection, and some churches use basil to prepare holy water while others set it around their altars. The Indians swore their oaths upon this herb.” Its aromatic influence is reported by many to help one have an open mind. “Basil is food for the brain. When you feel victimized or criticized, eat some basil.” Basil also works as an antidepressant, is helpful for nervous exhaustion and mental fatigue, is anti-viral in its use against the flu, and helps to relieve itching and ringworm. It may also be used for indigestion, kidney and bladder problems, headaches, cramps, and constipation. And in Africa, it is used to expel parasitic worms.

We could write books (and some have!) about the health benefits of garlic. Helping both the physical and mental bodies, “garlic has been prized by healers for more than 5,000 years. Pyramid builders and Roman soldiers on long marches were given a daily ration of garlic. Garlic is so strong an antibiotic that the English purchased tons of it during World War I for use on wounds. Journals of that period state that, when garlic was used on wounds, there were no cases of sepsis. It is a world-renowned cure-all and home remedy in practically every culture. Today even orthodox medicine accepts its healing powers.”

And if we follow the advice of Dr. Paul C. Bragg, perhaps the best-known advocate of daily use of apple cider vinegar, we’ll use vinegar in many tonics several times each day. He espouses its benefits to the digestive and circulatory systems, the bowel, and certainly the mind.

These are only a few of the spices we may find in our pantries and cupboards. We use them to prepare special dishes all the time. But we probably take for granted the wonderful health benefits they give to us. Perhaps, like my family, you may enjoy a Puerto Rican turkey this holiday season. Enjoy good health and God’s richest blessings. Gen.1:29.

– Randy Lee, ND, Owner, The Health Patch, 1024 S. Douglas Blvd, MWC 73130, phone/fax: 736-1030, e-mail: pawpaw@thehealthpatch.com. See our blogs and podcasts at www.TheHealthPatch.com. Our full staff are now offering affordable private consultations – call to schedule yours!

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Categories : General Knowledge

Tags : holidays, spices, turkey