Wednesday, June 24, 2009

Rose Hip Tea

Rose hip tea is an excellent source of Vitamin C.  When I had gum problems I drank lots of rose hip infusions.  This is a natural way to get your Vitamin C without taking a lot of pills.  You can even mix it with other teas or infusions.

Roses were used by American Indians for a number of ailments such as mouth sores, fever sores, blisters, diarrhea, and for the male and female reproductive systems.  The parts of the rose that can be used are the petals, hips (buds), leaves, leaf buds and bark.  Use rose hips for colds and flu and to boost the immune system.  Rose hip nutrients are:  Vitamin C, B complex, carotenes, Vitamin E, selenium, chromium, niacin, phosphorus and many more.

Here's how I make my Rose Hip Tea
1 quart jar
1/4 - 1/2 cup dried rose buds (or 1-2 handfuls)
boiling water

Pour the rose buds into the jar, pour in boiling water and steep up to 4 hours.  You can drink part of it and refrigerate the rest for the next day.  Or just drink it throughout the day.

A great place to get rose hips is Mountain Rose Herbs

Tuesday, June 23, 2009

Breakfast Burritos

Well, actually we make them as supper burritos.  This makes a great meal and we always have leftovers for breakfast and lunches too.  Healthy additions are green onions, mushrooms, tomatoes, avacodos or guacamole, hot sauce or salsa.  I even mix in spinach.

Breakfast Burritos

2 lbs breakfast sausage
12 eggs
1-2 cups shredded cheddar cheese
1 bunch green onions, chopped
2-3 roma tomatoes, chopped
tator tots, baked in oven
avacodo or guacamole
hot sauce or salsa
cooked or raw spinach (cooked turnip greens also do well)

Cook the sausage with onions and mushrooms, drain.  Put in all the eggs, scramble on high heat, till cooked.  Turn heat on very low, then stir in the shredded cheddar, tomatoes and tator tots.  Cover and turn heat off, let cheese melt.

Serve on butter fried tortilla, top with sliced avacodo, hot sauce, salsa, spinach, sour cream....

Tuesday, June 16, 2009

Cayenne-- A Spice for the Heart

Cayenne has been in use for about 7,000 years.  It originated in Central and South America and then introduced to Europe by a physician traveling with Columbus.

Cayenne added to hot cocoa, as the Mayans did, adds zest to your chocolate!  My daughter and I tried it a few nights ago.  We tasted the chocolate first and then when we swallowed, felt the cayenne on the back of the throat.  I instantly thought this would be nice for sore throats!

Cayenne is antimicrobial--it counters the bacteria that cause food poisoning.  So if in doubt, sprinkle a touch of cayenne onto your meal.  This spice is good for digestion and tones the stomach.  It even helps heal ulcers.

Perhaps the best feature about cayenne is that it is so good for the heart and circulatory system.  It even helps stop a heart attack.  Just mix 1 teaspoon cayenne in a glass of water and have the patient swallow.  This in addition to CPR works better than CPR alone.  I learned this in the course I took from The School of Natural Healing by Dr. Christopher.

Tuesday, June 9, 2009


I'm working on an article on the health benefits of spices.  I found cinnamon a very interesting spice.  It is antifungal, antibacterial and stops Candida.  Since it stops bacteria, it is a useful medicine for gums.  I bought a blend of essential oils for a mouthwash and found cinnamon one of the oils used.  So if you have gum disease, this would be great for killing the bacteria around the gums.

Cinnamon is high in manganese and also helps reduce the risk of colon cancer and helps get rid of cholesterol.  As a warming herb it also stimulates the blood and so helps the heart and circulatory system.

Other benefits of cinnamon are for abdominal pain, diarrhea, gastric disorders, gas, indigestion, morning sickness, nausea, heartburn, athletes foot, diabetes and as a natural deodorant!

So, Spice Up Your Life by adding more cinnamon to your diet!

Friday, June 5, 2009

Pork Roast with Black Beans

Yesterday I slow cooked a pork roast in the crockpot.  I made up a pot of black beans to go with it.  It turned out pretty good.

To prepare the beans: 
12 -24 hours ahead of time:  Take 2 cups dry black beans, rinse under warm water to remove any dirt and check for small rocks.  Put into a bowl with plenty of warm water to soak the beans.  Stir in 2-3 Tbs lemon juice.  Cover and let set overnight (12-24 hours).

The next morning, drain the beans and rinse well under warm water.  Put the beans into a pot with plenty of water and bring to a boil.  Skim off the foam from the top and discard.  Cover and turn down the heat to a simmer for 2-3 hours.  Stir often and keep plenty of water in with the beans.

For the Pork Roast:
Place the roast in the crockpot on low heat for 6-7 hours.  I put sliced onion over the top, sprinkled worcestershire sauce over the meat, a 1/2 can of pineapple chunks with a bit of the juice, and maybe a  1/2 cup water. 

For leftovers the next day:
Shred a bit of the roast, mix with a few spoons of the beans and place on a butter fried tortilla.  Toppings:  guacamole, sour cream, diced green onions, hot sauce/or salsa.