Detoxing, Recharging and Cleaning Out the Pipes

Stefan Krause, Germany

I’ve watched many friends doing detoxes and cleanses but was never brave enough to try one myself.  What is a detox? It is like flushing out  slow-running pipes in your plumbing system….except this one is in your body. Over time, our soft tissues and circulatory system accumulates things that we wish it wouldn’t; chemicals from cleaning products, preservatives from processed foods, heavy metals from environmental pollution and the list goes on…

On a scale from one to ten, I figured that my daily eating habits rated about a 7.5. There was room for improvement. A system-wide preventative-maintenance program seemed like a good idea at this point, because I’d clicked over another zero on the odometer of life. Finally, I was curious to find out if I had the willpower and resolve necessary to be really good with everything that I put in my mouth.

I signed up for an 11 Day Clean Eating Program with Zywies (Z ī -wees) Health Coach, Mafer Frantz. In the beginning, I was worried that I might fail. I love my morning coffee and enjoy satisfying a desire for something sweet after lunch.

IMG_6987-lrwebAccording to Mafer, “detoxing at least 4 times a year supports a healthy body for a lifetime.” Her program promises that you won’t go hungry, you will eat whole, seasonal foods and you will have more energy and feel great. Her promises are true.

The regime begins with drinking lots of water! First thing in the morning, a splash of apple cider vinegar and cayenne pepper is added to it. For the remainder of the day you are drinking water with unsweetened fruit juice concentrates. The next step is the elimination of some of the things that we all know are not good for us – sugar, caffeine, bread, cheese and certain meats. Going along with every step, Mafer provides educational articles to read about what happens inside our bodies as a result of  eating the foods we habitually consume.

Alternatives and substitutions are where things start to get interesting and where my failure-worry was replaced with curiosity and enthusiasm for all of the new things to eat, snack on and prepare.

At the conclusion of the program, I did feel more energized. I haven’t resumed my prior coffee habit and I have adopted new, healthier, practices that will be incorporated into my (and my families) everyday life. I have also learned, once again, that I don’t have to be afraid of change.

Since this blog follows the ebb and flow of Shared Tastes, you will be seeing my own take on preparing and eating superfoods, more seasonal whole foods and more vegetarian dishes. Many of these are directly inspired by Mafer Frantz’s 11 Day Clean Eating Program.

 

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Apple (or other fruit) Cider Vinegar

I LOVE it when I can work in my kitchen preparing one thing…and have numerous other things going on at the same time. This one utilizes scraps from ‘other things going on.’

apples

Apples or other tart fruit scraps

1 cup honey per gallon of water

Open glass or crock container

Towels or cloth for covering

Time…

Chop apples into chunks (or use scraps from pie making)

Add honey – stir to mix well

Put a glass plate on top with a weight to make sure all fruit is submergedapples in bowl

Cover with towels (the towels are to keep out fruit flies *see fruit fly trap below) or use a rubber band to tightly tie down a cloth around the opening of the container.

Place in dark spot on counter or in pantry for a month or more…taste occasionally till it’s reached the desired strength
Note: a white ‘fermenting’ scum will appear on the top [this is normal]…scoop it off if you wish…or scoot it aside for taste testing

Strain out fruit

Put liquid in a glass jar with a lid

The 'floaties' are a good thing....it's what turns the fruit liquid into vinegar. Bacteria, air, and sugar create a vinegar 'mother.'

The ‘floaties’ are a good thing….it’s what turns the fruit liquid into vinegar. Bacteria, air, and sugar create a vinegar ‘mother.’

Let it sit another 6 weeks – Voila! It’s Vinegar!jar

Lisa’s Notes:

Like many cooks before me, I have to test my results before sharing a recipe.gift bottles

I experimented with different sugars; concluding that I like honey the best. I tried different sitting times; deducing that a stronger taste will result from a longer sit – but also that the type of fruit used, air temperature, and the time of year that you make it will also have an effect. Which boils it down to – the taste will tell you when it’s done.

Fruit Fly Trap – In an open dish on your counter, place vinegar, liquid dish soap and a piece of fruit that sticks up over the liquid

Additional Resources: 

From The White House Cookbook 1887  – Digitized – Michigan State University Library

“Apple Vinegar (economical and good)
Have an earthen jar ready for use. Into this put your apple peelings and cores if good. Cover generously with water. Cover the jar tight, and let stand in cool place. Every day parings may be added, putting on more water each time. When cold tea is left, pour into this jar and also add molasses to the proportion of a cup to a gallon of water. In the course of two or three weeks you will have an excellent vinegar made of nothing. When ready to use, strain through cheese cloth and stand away. This has been tried with good results, and with a little thought economical housekeepers can make enough in one summer to last all winter. ”

Apple Vinegar from Peels and Cores – Mother Earth News

How to Make Homemade Vinegar – Mother Earth News

Creating Homemade Fruit Vinegars – Mother Earth News

http://en.wikipedia.org/wiki/Vinegar

http://www.apple-cider-vinegar-benefits.com/vinegar-history.html

Edible Whipped Coconut Hand & Face Cream

face and hand cream

An edible face cream with a customizable scent.

Experiments with different brands of coconut oil revealed that all are not equal. I like “Magic All One” brand because it whips up into a smooth cream.  (Other brands have a grainy consistency.  The grains melt in your mouth if you eat them…but on the skin – they ‘crumble off.’

Place desired amount of coconut oil into bowl. With a hand mixer, whip until desired consistency is achieved.

Blend in a combination of essential oils that smell the way you want.

The combination for this batch was Lemongrass, Lavender & Frankincense.

Put whipped cream into containers, label & decorate.

Resources:

Coconut Oil

The Surprising Health Benefits of Coconut Oil (Dr. Oz)
good for skin & hair, anti-aging, hormone balance, and weight management
Health Benefits of Coconut Oil (Organic Facts)
Coconut Oil Research (Coconutoil.com)
The Truth about Coconut Oil  (WebMD) — it’s better than butter, but use in moderation

Frankincense

What is Frankincense? (LiveScience)
The Story of Frankincense (Middle East Institute)

Frankincense (Organic Facts)
gets rid of germs, anti-aging, faster healing of scars – acne & wounds and an immune system strengthener
Could Frankincense be a Cancer Cure? (BBC February 2010)
Frankincense threatened by conditions in Ethiopia (USA Today December 2011)
Boswellia Trees – Frankincense – Doomed (Wired December 2011)

Lisa’s 12-14-13 e-mail inquiry to her favorite essential oils production company:
Using the oil to make some Christmas presents, I was in the process of researching its health benefits when I came across several articles about the decline of Boswellia trees.
One article stated that the trees may be gone by 2026 if current conditions remain unchanged.
“I was not able to find information online about how and where you produce your Frankincense oil.
Do you have information about this that is shareable?”

12-16-13 e-mail response from Product Support:
Dear Lisa,
Thank you for your email. The Boswellia frereana is sourced from the Dhofar region of Oman.  Dr. Hill has written a book on Frankincense and he explains that, “many people believe that Boswellia frereana does not exist because of its difficulty to obtain.  In Oman, families believe the trees to be sacred, and they are carefully guarded.  These trees have been nurtured and replenished through generational safeguarding and often represents the sole economic support of each family.  These trees, once the best-kept secrets of Arabia, produce the most precious of all Frankincense resins.”

We partner with experts that have been doing this a while, and their long history of tested purity is part of the art of producing such beautiful oils.  They are farmers and collectors and chemists, but they are committed to distilling essential oils as artisans and we believe are mindful of their environments and are committed to sustainable practices.  Our network is vast and our suppliers’ methods are diverse.  If we were to learn of any actions of a supplier causing harm to either the environment or to the local people of their community we would certainly seek other and more appropriate sources.  Our long-term hope is as we grow the demand for essential oils, we can help develop clean industry for local economies around the production of plants and extracts.

Please feel free to respond with any additional concerns you may have.

Kind Regards,

-David-
product support

video: Essential Oil Sources
Frankincense / Oman 55:38 , Working with Farmers 1:19:23

Lavender

Lavender (Organic Facts)
calms nervous system, sleep aid, acne treatment, pain relief, bug repellant, anti-bacterial & increased blood circulation
What are the health benefits of lavender? (Medical News Today September 2013)
Lavender (University of Maryland Medical Center)

Lemongrass

Health Benefits of Lemongrass (Organic Facts)
reduces pain & inflammation, boosts mood, fights depression, reduces flatulence, brings down fever, deodorant, aids with digestive & nerve problems and  reduces cellulite
Tips for using Lemongrass
Lemongrass Healthy Eating (SF Gate)

Cranberry Clove Sauce

Make your next meal pop with this mildly sweet, tangy super food sauce.

2 cups fresh cranberries

juice & zest from two lemons

1/2 to 2/3rds cup maple syrup

Combine all in pot; cook on medium (t0 low) heat. Once it reaches a boil, turn off heat. Carefully mash berries with a potato masher (berries will pop ….be careful of hot, flying cranberry juice)

Stir in 1/8 – 1/2 tsp. ground cloves OR 3 drops food-grade Clove Oil – to taste

cooking cranberries

Health benefits of cranberries

Antioxidents & Vitamin C

Healthier Teeth & Lowering Cholesterol

Reducing Inflammation

Chicken Noodle Soup – Jeanette

Place one whole chicken – about 3 lbs +/- in a large potice

Add water until chicken is covered.

Add
1 Tbsp salt
¼ tsp pepper
½ onion chopped
½ head of celery chopped

If desired, add 2-3 fresh sage leaves, slightly chopped.

Bring to a boil, then turn down low and simmer 1 hour, covered.

Allow to cool a little.

Either chill this in the refrigerator overnight for convenience and continue the next day OR

Pour everything through a strainer into a large bowl to capture all of the chicken parts and vegetable debris.

Transfer the broth back to the pot.

Bring the broth back to a boil and add 2-3 sliced carrots and a few stalks of chopped celery. No need to overcook these. 10 minutes will do.

While broth is heating and vegetables are cooking, separate the chicken meat from the bones. (Remove the large breast pieces- otherwise you will have too much meat in the soup) Cut the chicken into bite-sized pieces and add to broth when vegetables are done. Your soup is ready to serve. Add noodles to each bowl separately. If you cook the noodles in the broth, your broth will disappear!

Jeanette: I make home-made chicken soup a lot and one of my ongoing conundrums to getting the same outcome each time is how much water to how much chicken to use when stewing it, then if and how much water to add after. Sometimes I use a whole chicken, sometimes I buy a tray of bony parts like the wings (party wings, or drummettes).

 

 

 

 

 

snow 1969

 

 

Tuna Casserole – Grandma’s, Jeanette & Lisa

1/2 small onion, choppedbertha
2-3 stalks of celery, chopped
1 large can tuna
1 can creamed corn
6 oz. noodles
Saute’ onion and celery.
After browned add a little water and simmer a few minutes ’till tender.
Boil noodles until done.
Drain.
Mix all ingredients, place in casserole, salt and pepper to taste and bake at 350 degrees for 45 minutes.

Tuna Casserole
Lisa’s Version
To the saute add:
whole onion
4 lg. cloves garlic
1/2 tsp. fennel seeds
1/2 tsp. dill
To entire mixture add:ray donnie
1/2 preserved lemon finely chopped
2 small cans pink Salmon (instead of tuna)
10 oz pkg. peas.
mary jeanette fish
peggy cousin tomjon fish

Basic Fish – Grandma’s

Rinse fish, pat dry, place fish in heavy duty aluminum foil.
Place pats of butter below and on top of fish, salt & pepper, 
place thin garlic slices if desired, thin slices of lemon 
if desired, and thin slices of onion if you would like.  
Close foil and put on cookie sheet in 350 degree oven 
for 10 to 20 minutes depending on the size of the fish.  
*Can also be grilled. 
The fish will be flaky when done. 

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kids and fish
chris fish
jeff fish

Grandma’s Salmon Patties

2 eggs – beatsalmon
1/2 can tomato paste – beat with eggs
add moistened dried onions
approx 1 tsp. dill weed
add, few shakes soy sauce
1 jar drained salmon (from Christine)  *note: approx. 12 oz.
Mix
Add 1/2 cup  – enough Contadina seasoned bread crumbs so you can handle to make patties.   Fry.
  (Feb 1988)
Photo caption:  First day of Salmon Derby
From Ray 1-1

Stir Fry

Slivers of fresh ginger – sliced small

Thinly sliced meat (or ground meat)

Chopped Vegetables: carrots, onions, celery yellow &  green bell peppers, spinach (bean sprouts are also good!)

Sauce: Bragg Liquid Aminos (or soy sauce), small amount of water & gelatin (thickener + joint health)

Add about 2 tblsp oil to pan.

Saute fresh ginger for a few moments then add meat

Add vegetables last – cook to desired consistency

Add Sauce
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Cough Syrup – Grandpa’s Recipe

Grandpas Cough Syrup  ww2

1/3 cup whiskey
2/3 cups glycerine
lemon juice & honey to taste
*Purchasing glycerine – verify that the glycerine is “food grade”
The brand in the image at the left says that it is for skin and hair.
The fine print lists it as food grade.

 

Second Cough Syrup Recipe

Cough Remedy  by Dr. Jarvis (Vermont Folk Medicine)

Boil 1 lemon for 10 minutes, to soften the lemon and the rind.  Cut lemon in two and extract juice w/lemon squeezer.  Put juice in glass & add 2 tablespoons of glycerine.  Stir glycerine & lemon juice well, then fill glass w/honey.

Take 1 teaspoonfull (stir before taking) whenever needed to relieve cough spells.  H.W.

grandpa buffygrandpa arengandpa megan