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desperate to come up with something to help K with a cold that went straight to her lungs (of course)
we’ve got a wonderful cough tincture (Usnea, Inula & Althea) from our medical herbalist
been working on potent acupressure points thanks to recent shiatsu sessions (when K will let me – she’s been so hyped with this cold that any touching in those points results in instant withdrawal reaction – I could manage some while she slept fitfully)
some herbal brews: mint family (cat nip, spearmint, lemon balm) plus fennel seed, rose hips, calendula, some late season red clover & stinging nettles; fresh grated ginger & turmeric & lemon slices
finally, last night, she was struggling with breathing & fighting a low fever, I found GOOT. slathered that on her feet, chest & back a couple of times, and she’s almost totally back to normal today.
this is amazing. this kind of thing (especially once in her lungs) usually takes K a week or more to get over to this point. one night of the GOOT. well, let’s see if it’s repeatable… you know it, I know it, we’ll get more opportunities to test it.
- Cinnamon and Spice, and Everything Nice… (streampointwellness.wordpress.com)
- Rose Hips- A hella awesome herbal remedy (fishbeets.wordpress.com)
- Stop and Eat the Flowers (thenaturalmysticblog.wordpress.com)
- Arogyam Herbal Tonic (dailyevolutions.wordpress.com)
while obviously not perfectly adhered to, here are our general guidelines
Pollan’s Food Rules (this is #1 – everything else falls into place after this):
eat (real) food. not much. mostly plants.
from Nourishing Traditions:
proper seed, grain, nut, legume preparation
eat the whole (pasture raised) animal (organs, fat, bones, muscle)
(ideally) biodynamic, organic, local produce*
whole (ideally raw) non-homogenized dairy
*but I take what I can get /afford; sometimes, at best, I’m happy to have whole, fresh produce
from Weston A. Price
high quality fish oil supplements
from Dr. Terry Wahls (much similar to Weston A. Price guidelines & NT)
9 cups fresh veggies & fruit a day (3 dark green, 3 sulfur, 3 colour)
include spices and herbs
Omega 3 rich foods, green leaves and animals fed green leaves (pasture raised & wild), wild fish and seafood
eat organ meats once per week
regular bone broth
sea vegetables once a week
eat local, preferably grow your own
salsa fresca WIP
inspired by thehungrybelgian: using chayote & jicama, cantaloupe, shallots, sweet ruffle pepper & mildly hot black Hungarian pepper, coriander & toasted cumin, splashes of lime juice & apple cider vinegar.
- Jica what? Jicama! (ronyanassar001.wordpress.com)
- Fermented salsa (weirdhippystuffandothernaturalthings.wordpress.com)
- Fermented Escabeche (thomahaakfamilyfarm.wordpress.com)
- fermented salsa party (culinariaeugenius.wordpress.com)
cooking down fruit
going to be preserves that I’ll lacto-ferment. contains purple tomatillos, jaltomatos, Italian prune plums, wild evergreen huckleberries, all of which are from our property, and a couple of clementines (which, of course, are not). added some ground cardamom and freshly grated nutmeg & ginger. once thickened, will add honey, reduce a bit more, then cool. will follow GNOWFLGINS fermentation eCourse (here’s basically the recipe I’ll be following)
duck day (9 carcasses) + stock days (3 days of cooking) last week = canning day today. probably have about 14 quarts altogether… wish we had the ginormous canner! will enjoy one quart tonight for dinner, with homegrown salad and mini spaghetti squash.
‘matoes & cukes
aint’ that a pretty sight?
mythbusting LF style – thanks to Cultures for Health
chopped garlic scapes
food processor + several hundred garlic scapes + sea salt + fermentation vessel = fermenty goodness
add to anything you’d add diced garlic to, you’ll be amazed.