Lao Tzu Wisdom for the Day

The Healing Power in Honey... Read what all the buzz is about!

Raw, unheated honey has an amazingly long list of  benefits.  This sweet and simple food makes a great staple for anyone wanting to feel more energized and healthy.   A cup of organic herbal tea with honey is a great way to begin any day!  

I won't leave you hanging any longer.  Entire books have been written on honey, as it's such an amazing substance.  Here are a few bullet points to give you a good idea of what all the buzz is about:  

• Raw honey has been shown to increase mental alertness and even IQ.
• Raw honey is known to enhance reflexes and athletic performance.
• Raw honey eases stress and improves sleep.  
• Research has shown that a teaspoon of honey per day aids calcium utilization and prevents osteoporosis.
• In cases of anemia (or to prevent it), honey is an effective blood enricher, helping to raise corpuscle content. (The darker the honey, the more minerals it contains.)
• Raw honey is exceptionally effective for respiratory ailments. One Bulgarian study of almost 18,000 patients found that it improved chronic bronchitis, asthmatic bronchitis, chronic and allergic rhinitis and sinusitis. It's an effective treatment for colds, flu, respiratory infections and a generally depressed immune system.
• Raw honey contains up to 80 beneficial compounds, including antioxidants, vitamins, amino acids, fiber, trace elements, minerals, enzymes, and phytonutrients.
• Raw honey has been shown to provide relief for diarrhea, ulcers, infections, IBS, gastrointestinal problems, and staphylococcus (staph) infections.
• Manuka honeys have been shown to have particularly strong anti-fungal, antibiotic, and antiviral effects.
• Infectious diseases caused by bacteria that honey has antibiotic effects upon include anthrax, diptheria, urinary tract infections, tuberculosis, infected animal bites, typhoid, dysentery, abscesses, boils, carbuncles, impetigo, tooth decay, puerperal fever, scarlet fever, sore throat, and cholera.

Honey Buying Tip:  Quality is the Key!

If you buy any honey from the grocery store, it is most likely (a 99% chance) to have been pasteurized and filtered and may even contain some additional ingredients that hinder quality in order to increase shelf life.  For this reason, store honey does not have as many live enzymes and other therapeutic and medicinal nutrients in it as raw, unheated honey.  Look for honeys that are labeled raw and unheated.  Unfiltered honey is even better, as it contains trace amounts of other beneficial bee products (like pollen).  Honeys from wilderness areas are particularly beneficial as the bees have collected from a wider variety of well-mineralized plants.  Local honeys are wonderful too and tend to be of benefit for people who experience seasonal allergies.  

"When honey is eaten it furthers the right connection in man between the airy and the watery elements. Nothing is better for man than to add the right proportion of honey to his food."  - Rudolph Steiner 

References:

Superfoods:  The Food and Medicine of the Future by David Wolfe

http://www.naturalnews.com/Infographic-Benefits-of-Raw-Honey.html

http://www.naturalnews.com/022859.html

http://www.naturalnews.com/021506_honey_grocery_healing.html#ixzz4WvSiDY6n

Phthalates and Your Health: Why avoiding plastics is essential for childhood & adult health

Phthalates and Your Health 

Why avoiding plastics is essential for childhood & adult health

To maintain optimal health in today’s world, it’s essential to be aware of how plastics affect our biology.  Plastic contains a number of chemicals that are similar in structure to our natural hormones, and thus they have a hormone-mimicking effect.  This mimicking effect

interferes with the function of our own natural hormones, which causes endocrine-system related problems in both adults and children. 

In adults, phthalate exposure has been correlated with weight gain, polycystic ovary disease, reduced testosterone levels, fertility problems, low sex drive, breast cancer, uterine fibroids, and depression.  In children who are still in their growth and development stage, the effects of phthalates are even more troubling:  Research has linked phthalate exposure to birth defects, early or delayed puberty, and reduced reduced IQ.  Prenatally, higher phthalate concentrations in the mother's system have been linked to a decrease in the child's ability to concentrate, working memory, perceptual reasoning skills, and information retrieval efficiency- at age 7.  

Plastics are pervasive in our world, but a little awareness can go a long way in reducing your exposure and boosting your health!  

Here 12 Tips for Reducing Phthalate/PVC Exposure for Adults and Children… 

1.  Choose toys made from natural materials (or at least only buying those made from phthalate-free plastic).

2.  When redoing your home, look for "green," toxin-free alternatives in lieu of regular paint and vinyl floor coverings.

3.  Replace your vinyl shower curtain with one made of fabric or better yet install glass shower doors.

4.  Switch over to natural brands of toiletries such as shampoo, toothpaste, and cosmetics.

5.  Check your home's tap water for contaminants and filter the water if necessary. You may also want to use an alternative to PVC pipes for your water supply.

6.  Avoid using artificial air fresheners, dryer sheets, fabric softeners, scented candles or other synthetic fragrances and perfumes.

7.  Store your food and beverages in glass rather than plastic, and avoid using plastic wrap.

8.  Avoid processed foods (many are packaged in phthalate-containing packaging) and instead focus your diet on fresh, organic and locally grown whole foods.

9.  Breastfeed your baby exclusively if possible, for at least the first six months (as you will avoid phthalates exposure from infant formula packaging and plastic bottles/nipples).

10.  If you use baby bottles, use glass, not plastic.

11.  Use only natural cleaning products in your home.

12.  Buy food and/or water packaged in glass rather than plastic containers.

References:

http://articles.mercola.com/sites/articles/archive/2014/12/24/phthalates-bisphenol-a.aspx

http://articles.mercola.com/sites/articles/archive/2012/09/26/phthalates-in-floors-affect-childrens-health.aspx

www.healthimpactnews.com

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Chickpea Soup for the Soul

Today's post is excerpted from the e-newsletter of one of my favorite vegan, mostly raw, and all-around vibrant food chefs-   Jennifer Cornbleet.  If you would like to be on her list too, visit her amazing blog!

Jennifer notes that she's found that slowly cooked chickpeas develop a thick broth, which tastes very similarly to chicken broth.  So- if you are new to vegetarian recipes (or have family members who are), this recipe is for you!  The well-balanced combination of herbs she uses and lovely variety of vegetables create a colorful and flavorful "one pot" meal.  If you wish, you can also reduce the water content in this soup in order to make it a stew.  In that case, serve over your favorite grain - like sprouted brown rice, red rice, or quinoa - and enjoy a perfectly hearty early Spring meal!   

Enjoy! 

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Chickpea and Vegetable Soup

Yield: 4 servings

1 cup chickpeas, soaked 8 to 12 hours, drained, and rinsed

8 cups water, plus additional as needed

1/2 onion, chopped

3 carrots, sliced

2 stalks celery, sliced

3 cloves garlic, crushed

1/2 teaspoon salt, or to taste

1/2 bunch kale, stemmed and chopped

1 tomato, chopped (optional)

1 1/2 tablespoons extra-virgin olive oil

1/2 cup chopped parsley (optional)

Fresh ground pepper, to taste

Put the chickpeas and water in a 5-quart pot. Bring to a boil, turn the heat down to medium, and cook, partially covered, for 1 hour. Add the onion, carrots, celery, garlic, and salt and simmer for 30 minutes. Add the kale, optional tomatoes, olive oil, and additional water if needed and simmer 10 minutes longer. Add the optional parsley, and season to taste with salt and pepper.

Stored in a sealed container in the refrigerator, Chickpea and Vegetable Soup will keep for 3 days.

Variation:

Replace the bunch of kale with collards or with 1/2 head green cabbage, cored and thinly sliced.


Check out Jennifer's latest book, Raw Food Made Easy for 1 or 2 People.  The recipes are delicious AND practical! 

Did you try this recipe?   If so, let me know how you liked it below!

 

Coconut Oil Offers Hope for Alzheimer's Patients and Their Families

 

Alzheimer's disease is a heartbreaking condition, both for patients and their families.  The latest research offers hope for both, however, as its been discovered that coconut oil can help rejuvenate damaged brain tissue.

The latest research on Alzheimer's has indicated that the disease is related to a problem with glucose uptake in the brain.  The mechanism for glucose uptake in the brain is an area of only recent study.  What is known thus far, however, is that the brain actually produces its own insulin.  When the brain loses that ability, neurodegenerative diseases, including Alzheimer's, may result.  Portions of the brain can start to atrophy from lack of energy from glucose, which leads to impaired functioning and eventual loss of memory. 

Coconut oil is offering hope for recovery from Alzheimer's disease because the medium chain fatty acids it contains are converted to ketones that feed the brain directly, allowing brain tissue to regenerate even after it has lost the ability to utilize glucose.  In clinical studies, MCTs have produced better results in Alzheimer's patients than any other treatment currently known.

Mary Newport, M.D., documented her own husband's incredible progress in reversing the disease using coconut oil as a source of ketones to regenerate his brain.  Her book, Alzheimer's Disease:  What if there was a Cure? is available for people interested in learning more about this groundbreaking new approach to treating or preventing Alzheimer's disease. 

Another researcher in the area of utilizing coconut products for promoting brain health, Bruce Fife, N.D., has released a book called Stop Alzheimer's Now!: How to Prevent & Reverse Dementia, Parkinson's, ALS, Multiple Sclerosis & Other Neurodegenerative Disorders. 

Both books are available from amazon.com.


References:
http://articles.mercola.com/sites/articles/archive/2010/12/13/can-this-natural-food-cure-or-prevent-alzheimers.aspx

http://www.naturalnews.com/039388_coconut_oil_dementia_Alzheimers_disease.html#ixzz40dUoPLDx

http://www.faim.org/conquering-alzheimers-with-coconut-ketones

http://www.coconutoilpost.com (image)

Two Pints of Pickles!

 

Pickles!  

Well-made pickles... are a beautiful thing.  They are predigested by "friendly" bacteria, which also fortify the health of your digestive tract and immune system when you consume them!  Even a few tablespoons of lacto-fermented foods, such as the mighty pickle, can get your digestion on-line and assist in weight loss.  Did I mention that real, raw, lacto-fermented pickles  (i.e. the ORIGINAL pickles) also taste amazingly wonderful and delicious? 

I've been finding a lot of fresh, beautiful little pickling cucumbers at the farmer's market lately and converting them into pickles via the following, simple method:  

Ingredients:

Cucumbers, sliced any which way you like

Sea salt or Himalayan pink salt, in the amount of about 1/2 T. per pint of "pickle brew"

Raw Garlic slices, to taste (I used about 3 cloves per pint)

Fresh or dried dill, to taste  (I used about 1 tsp. dried dill)

2 tsp. Lemon Juice

2 tsp. Apple Cider Vinegar

Instructions:

1. Prepare salt brine by combining the filtered water and salt, and let the brine sit until salt dissolves.
2. Wash cucumbers in filtered water. Using a knife, cut the tips off of the ends of each cucumber. You may leave the cucumbers whole or cut them in half lengthwise.
3. Place 4 sprigs of the dill, along with all garlic cloves in the jar, and then tightly pack the cucumbers in the jar, lengthwise, reserving one cucumber for the top. Add the remaining dill to the jar.
4. Cut one cucumber in half and set it horizontally on top of the other cucumbers to act as a weight, keeping the cucumbers from floating above the water during the fermenting process.
5. Pour the salt brine into the jar. It should completely cover the cucumbers.
6. Set the lid loosely on top of the jar; don’t seal it. Cover with the clean dish towel and put the jar in the pantry or in the cupboard, or in a warm (65°F to 75°F), dark place where it won’t be disturbed.
7. After about 2 days, start to visually inspect the water in the jar to see if it has bubbles rising to the top. The water will become cloudy and there may be a scum forming on the top of the water. This is normal and not a problem; simply scoop away some of the scum with a clean spoon that has been rinsed with filtered (non-chlorinated) water. The pickles may begin to smell a little sour, which is fine, but if the smell is rotten, something might have gone awry and it may need to be thrown out.
8. It will take about 3-10 days before the pickles are ready, depending on the temperature and how sour you like your pickles. Taste them from time to time to see if the taste and texture are to your liking. When they taste good to you, they are done.

Tips:  Don’t use bruised or damaged cucumbers. Always use the freshest, organic, unwaxed cucumbers, since the wax stops the pickling brine from penetrating. For best results, use pickling cucumbers rather than regular salad cucumbers.

Pickling instructions referenced from Cherie Soria at the Living Light Culinary Institute.

Raw Vegan Chocolate Brownies (with Dried Cherries on Top)

These brownies are quick and heavenly!  The recipe is from Jenn Cornbleet's book, Raw Food for 1 or 2 People- a book that I often recommend to clients or anyone interested in trying their hand at raw food for the first time!  

RAW "ONE BOWL" BROWNIES

 

Yield: 8 brownies, 4 servings

These are truly one-bowl brownies--you'll never have to wait more than 5 minutes again when that chocolate craving strikes.

1 1/2 cups raw walnuts, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix.

Pack the mixture firmly into a square container. Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer.

- See more at: http://www.learnrawfood.com/books/recipes/raw_food_made_easy/#brownies

Yield: 8 brownies, 4 servings
These are truly one-bowl brownies--you'll never have to wait more than 5 minutes again when that chocolate craving strikes.

1 1/2 cups raw walnuts, unsoaked
dash salt
8 pitted medjool dates, unsoaked
1/3 cup unsweetened cocoa or carob powder
1/2 teaspoon vanilla extract
2 teaspoons water
1/4 cup dried cherries

Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cherries, and reserved walnuts, and process briefly, just to mix.
Pack the mixture firmly into a square container. Stored in a sealed container, Brownies will keep for up to one week in the refrigerator or one month in the freezer.
- See more at: http://www.learnrawfood.com/books/recipes/raw_food_made_easy/#brownies