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Tools For Cultivating Vibrant Health
The Wise Woman's Almanac: A Seasonal Guide to Your Physical-Emotional-Spiritual Health
An invitation to women who long for new beginnings and fresh starts that never go out of season!
"The simple methods and practical helps in this book provide a customized strategic plan for developing wellness in your current season and into the future. You could not find a better guide." - Carol Travilla, Spiritual Director, author of Caring Without Wearing and co-author of The Intentional Woman
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Foods For All Seasons
Comprehensive Food Guide
A 16-page booklet with over 100 fruits and vegetables described, defined and detailed with nutritional values and healing properties. Over 100 detailed guides for Fruits, Vegetables, and more!
Here are a few excerpts from the guide:
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Apple: Often called the "first fruit" because of its history. Hieroglyphic writings from Egyptian pyramids & tombs indicate apples were used for food & medicine. Apples have been the center of legends, folklore and religion from Adam to Johnny Appleseed. Apples are available year round in nurmerous varieties. Apples are an alkaline food; contain pectin (which acts as a soft bulking agent in the intestine) aiding in elimination; apples contain 50% more Vitamin A than oranges; a moderate iron content; abundant in Vitamin C; Vitamin B for nerve health is present in apples.
Apple Tea: steep apple peelings (do not boil), add small amount of honey if desired. This "tea" is excellent for the kidneys.
Steamed Apples with Cinnamon: cut apple in 6 pieces (remove core), lightly steam until soft, sprinkle with a dash of cinnamon for a snack or dessert.
Beet: Members of the spinach and chard family, beets were originally cultivated for their roots and leaves in Europe and Asia as early as the 3rd or 4th century B.C. Their peak season is May to October. The roots and leaves are both edible, however, they were used by the ancient healers, naturalists & physicians medicinally before they were consumed as a nutrient source.
Early "beet remedies" were used for toothaches, headaches, spring rejuvenation tonics, diuretics, laxatives, anti-inflammatory action and digestive properties. Beets were also recommended for liver & spleen disorders. Modern research concludes that beets are beneficial for every organ in the body. The American College of Nutrition agrees in the effectiveness of beets in treating conditions of the liver, gallbladder, digestive & lymphatic systems and the bowels.
Beets offer a high amount of organic mineral salts that aid in tissue repair, detoxifying the blood and circulating nutrients to every living cell in the body. The betain supply makes beets a good brain food and the folate supply (B-complex vitamin that acts as an anti-depressant) is said to "sedate the spirit." The rich nutrient supply in beets is gaining recognition in cancer research, as the high content of iron, anti-oxidants, flavonoids, beta-carotene & ascorbic acid have shown improvement in cell respiration and the chemistry of the blood which is useful in cancer prevention and treatment. Beet greens are exceptionally high in chlorophyll (protects from free-radical damage; stimulates hemoglobin & red blood cell production), flavonoids and anti-cancer carotenes. The high calcium, potassium, vitamins A & C promote heart health.
Select young, fresh, firm beets with fresh green tops. Beets may be juiced with other vegetables, steamed or baked (like a potato), pickled, added to borscht, or grated for soup or salad topping. The greens may be torn and added to salads. When used with carrots, beets help regulate hormones during menopause.
Cucumber: A tropical vegetable originating in Southeastern Asia and one of the very few vegetables mentioned in the Bible. Cucumbers are alkaline, non-starchy and very cooling to the body's circulatory system. The skin of the cucumber is high in silica, a mineral that strengthens the connective tissue, and beautifies the skin. Cucumber juice relieves the pain of burns, especially sunburn.
Date: Native to the Middle East and North Africa, the date palm is believed to be the first tree cultivated by humans as early as 3,000 B.C. Dates are in abundance from September until May, with the peak season in November.
Dates primarily provide sugar, and served as the principal food for Arabian caravans making long journeys across the desert in centuries past. Dates can be added to many other foods as a natural sweetener, as this natural sugar is much better than highly refined white sugar. Commercial dates are usually dried, which may be powdered and used as sugar. Dates are heat producing and provide energy, which make them a great cold weather snack.
Jicama (HEE-ka-ma): A native of Mexico & Central America, this turnip-shaped root vegetable has a high water content that makes it an excellent addition to fresh vegetable juices. It may be served raw in salads or vegetable trays and is often used to replace the more expensive water chestnut in Asian cooking.
The Jicama has a high potassium content (an electrolyte that helps in the maintenance of water balance & distribution; acid-alkaline balance; muscle & nerve function; heart function).
Pomegranate: The pomegranate originated in the Middle East and was highly regarded as a symbol of fertility in early times. The Bible mentions the pomegranate 30 times as a fruit greatly esteemed. The word pomegranate comes from the Latin word meaning "apple with many seeds." It grows on a bush or small tree, is about the size of a large orange and is used mainly for its juice.
The season for pomegranates is September through December, with the peak month being October. The juice is very tart, which makes it one of the best juices for bladder and kidney tonic. The phytonutrients in the pomegranate help decrease damage from LDL cholesterol, lower arterial plaque and balance blood pressure. Early uses of this fruit were mostly limited to making wine, but modern cooks adorn meats, salads, and desserts with this seasonal treasure.
