So Much to Learn

I am digging into the research I found for my upcoming e-book and finding so many interesting things. I thought I would share a bit of what I've learned so far and what I plan to learn.

Mullein helps with draining lymph glands and is good for the lungs. It came up the most in my research for helping with lung conditions during a cold or flu. I used mullein tincture when I had gum infections by putting some on a cotton ball and rubbing it all over the front and back of my neck where the glands are prone to become swollen (which really means they are clogged with toxins). My glands would clear up overnight when I did this and help move that infection out.

Among the folk remedies were some tried and true herbal remedies that kept coming up. I'm more determined now to learn more about growing my own herbs and making tinctures, salves and always more teas. My intuition and the experience of others has reinforced my belief that food should be our medicine, and medicine our food. When you first come down with the cold or flu, chicken soup still ranks at the top for medicinal food.

Next Phase on My Book

I have finished the basic research on my book and am now in the next phase of putting all of this information together. I have found so many helpful remedies that are natural and easy to use. I am excited to finally set about to writing and getting this out to help people before the cold and flu season sets in. If anyone has any comments or suggestions I can still take those, just send me an email.

Super Foods

There are a few lists traveling around on the internet claiming to be the Super Foods List. The first one I found listed collard, mustard and turnip greens as the highest in nutrients. Another one lists the Acai berry at the top.

I have spent the last few years concentrating on foods that help build stronger bones and muscles. I first started out with lots of berries: blue, black, raspberries, and cherries. I learned later that fruits cleanse the body and vegies repair tissue. I am now in the repairing phase as I don't crave as much fruit but do crave vegies. I didn't grow up eating much in the way of vegies except potatoes (smothered in gravy) and maybe green beans and such. And I wouldn't touch fruit. So this has been a big step for me to change over.

Now I crave greens if I don't have them for a few days. And I feel better after I eat them. I go by how my body feels and my intuition mostly, and when I do, I usually find out later that particular food was exactly what I needed.

So here is how I cook greens. You can get turnip greens, or spinach already frozen. Or fresh greens like collard, mustard and turnip and mix them. Put them in a pan with water enough to cover the greens. Or you can use chicken broth. Add some dulse and boil for about 20-30 minutes. Add butter and sea salt to taste and enjoy.

Greens are high in calcium and magnesium, vitamins K and A and manganese and folate. For you young people out there, I would recommend highly you eat these several times a week. Keep your bones strong!

I'm Writing a Book...

During this last week since Thanksgiving I have been writing a book on herbal and natural remedies for treating colds and flu. Most of my time has been research time. I have come across so many new remedies I've not seen before. I'm excited about writing this book! I plan to organize it so that it will be easy to find the remedies that work best. So many other books have a list of ailments from A-Z. My book will focus just on colds and flu.

I know this time of year everyone is concerned with trying "not" to catch something while running around mad with shopping and all the activities we get wrapped up in. So, if any of you would like to chip in and tell me what you would like to see addressed in the book, please let me know.

Thanksgiving

Tomorrow is Thanksgiving. Hope everyone has a happy Thanksgiving and lots of good Healthy Food! Among some of the regular fare I am going to try a new recipe called Onion-Cranberry Compote. It is from Sally Fallon's book "Nourishing Traditions". Here is her recipe copied directly from her book:

Onion-Cranberry Compote
Makes 4 cups

2/3 c. yellow raisins
2/3 c. dark raisins
1 1/2 c hot filtered water
2 pounds small white onions, peeled
4 Tbs. butter
3/4 c. white wine vinegar
1 c. dry white wine
3 cloves garlic, peeled and minced
1/2 tsp. dried thyme
1 tsp. sea salt
1 2/3 c fresh cranberries

This is an excellent substitute for sugary cranberry relish at Thanksgiving.

Soak raisins in water for 10 minutes. Meanwhile, in a large saucepan, saute' onions in butter until well coated. Add wine and vinegar and boil down for several minutes. Add raisins with soaking liquid and remaining ingredients except cranberries. Liquid should just cover the onions--if not, add a little water. Simmer, covered, for about 1 hour, stirring occasionally. Remove cover, add cranberries and simmer uncovered for 15 - 30 minutes until liquid has thickened. Let cool. May be made up to 3 days in advance and stored in the refrigerator. Serve at room temperature.


If anyone else makes this please comment on whether you liked it or not.
Thanks! And have a great weekend.

Juicy Thanksgiving Turkey

Thanksgiving is less than a week away and it's time to start planning that meal. My daughter and I came up with this recipe several years ago and the turkey always comes out juicy. Acorn squash, green beans and a salad are simple side dishes that make this an elegant meal without being too heavy on stomach. We cook a turkey several times a year and divide it into baggies and freeze for lunches and dinners. It's a great way to take advantage of the cheaper turkey prices this time of year.

How to Cook the Juiciest Turkey
©2008 Shanna Ohmes

This recipe is guaranteed to give you the juiciest turkey for that holiday dinner.

1 turkey
¼ cup bacon grease (other good fats are olive oil, butter, or lard)
½ tsp each of the following spices: sage, lemon pepper, rosemary, parsley, garlic powder, and diced onions
Water

Mix the bacon grease and spices together in a bowl.

Put the turkey in a roaster pan, breast side up. (I have a GE Roaster Oven that I use just for cooking turkeys. It frees up my regular oven for casseroles and pies I need to bake at the same time.)

Starting at the base of the breast, make a pocket in the skin, and wriggle your fingers under the skin to get as far back as you can.

Scoop up the bacon grease mixture in your fingers and spread inside the pocket. Spread all over the breast inside the pocket and then all over the outside of the bird.

Pour 1-2” of water in the bottom of the roaster. Cover with lid or tightly with foil. This keeps the moisture in.

Set the heat to 350 degrees. Cook according to directions on turkey package. Serve with your favorite side dishes.

Taking My Own Medicine

Well, it seems the whole family has come down with the cold. We have experimented with the different remedies I wrote about here and have been impressed with the pickled garlic. It seems to have lessened the severity of the cold so far. Another remedy we have added is peppermint essential oil. A few drops on the tongue and it clears the sinuses. This helped us sleep for awhile. After this year's illness, my recommendation is to eat fermented vegetables (sauerkraut, garlic, cucumbers....) every day throughout the year to keep the good bacteria established in your body. I think this helps the immune system fight the colds and flu.