Asparagus with Citrus Butter and Fresh Thyme Recipe

Though butter in large amounts can deter good health, a small amount, such as that which is offered here, may be beneficial. Butter contains buteric acid, which helps the body absorb nutrients from food.

Ingredients:

1 pound asparagus

2 teaspoons unsalted butter

1/4 teaspoon grated orange peel

1/2 teaspoon minced fresh thyme

Pinch of sea salt

Steam the asparagus over boiling water until they’re tender, about 4 minutes. 

Meanwhile, in a small sauté pan over medium heat, combine the butter, orange peel, thyme, and salt, heating until the butter has melted, about 1 1/2 minutes. When the asparagus is ready, toss it with the butter and serve warm or at room temperature as an appetizer or side dish.

Source: Healing Secrets of the Seasons, Judith Benn Hurley

Herb of the Day: Myrrh

Gold, frankincense, and myrrh-  these were the gifts of the wise men at the dawn of the Christian era. The aromatic resin of myrrh was valued at least 2,000 years before Christ. 

Myrrh’s aromatic and unguent properties, not its minor medicinal accomplishments, keep it among the world’s most prized substances. 

Aldehydes and phenols in its oil combine with acids in its resin to give myrrh its astringent and antiseptic properties. It is particularly effective when acting on mucous membranes. It has also been used for sore throats and gums and for mouth ulcers, where its antiseptic and astringent properties may be of real benefit. 

When burned, myrrh repels mosquitos. It burns slowly, emitting a mysterious odor that calls to mind an old church or synagogue. 

Myrrh remains confined to very hot regions of the Middle East with basaltic soil. 

 Source: Rodale’s Illustrated Encyclopedia of Herbs

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Dandelion-Mint Tonic Recipe

This combination is popular with Cherokee herbalists to relieve water retention. Be sure, however, to find out why you’re retaining water (review your diet and exercise routine), rather than relying on herbs to cure the condition. 

Ingredients: 

1 tablespoon dried dandelion root

1 teaspoon dried peppermint 

3 cups water

In a small saucepan, combine all of the ingredients and bring to a boil. Continue to boil until the liquid has been reduced to 1 cup, about 10 minutes. Discard the plant material and sip. You can have up to 5 cups a day.*

*If weather is damp, stir in a pinch of ground cinnamon before sipping. If weather is dry, add 5 raisins to tonic before boiling. 

Source: Healing Secrets of the Seasons, Judith Benn Hurley

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Recycle your Cell Phone

Keep your old cellular phone and  other electronics out of landfills by recycling them with your town or designated recycler. 

Cell phones contain mercury and lead that could present a hazard to you and your immediate environment over time. 

Most cell phone retailers, as well as private companies, will buy or recycle your old cell phones. You can also donate your old phones to various nonprofit organizations. 

Electronics equipment should also be recycled or donated. Check with http://earth911.org to find a recycling center or donation location near you. 

Tuna Salad with Green Beans and Red Wine-Tarragon Vinaigrette Recipe

This crisp and hydrating salad is a refresher for those who are fatigued from stress and overwork, because tuna helps the brain produce the energizing hormone dopamine. 

Ingredients: 

8 crisp romanine lettuce leaves

12 ounces tuna, packed in water

2 medium potatoes, cut into chunks and steamed

1/2 pound green beans, steamed

1 large, ripe tomato, cut into wedges

4 Greek olives, pitted and sliced

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon minced fresh tarragon

Pinch of dried mustard 

Pinch of sea salt

Freshly ground black pepper

Arrange the salad by placing the romaine leaves in a starburst pattern on a round platter. Mound the tuna in the center and fill in with the potatoes, green beans, and tomato. Sprinkle the olives over all. 

In a small bowl, whisk together the remaining ingredients and sprinkle on the salad. Serve as a lunch or dinner entrée. 

Source: Healing secrets of the Seasons, Judith Benn Hurley

Herb of the Day: Pipsissewa

This shy woodland wildflower is seldom noticed, but it has been an ingredient in popular soft drinks for decades. 

Pipsissewa is an evergreen, a member of the heath family. It grows from coast to coast, primarily in the northern regions. Its latin name, Chimaphila, comes from the Greek cheima, which means “winter,” and philein, which means “to love”- an appropriate tag for a plant that stays green through the winter. 

Pipsissewa was used by the American Indians and the settlers to treat typhus by bringing on perspiration. The plant was used during the Civil War to relieve rheumatism and kidney disorders. 

The leaves of pipsissewa are used more widely than the other parts of the plant. The herb is a highly rated natural remedy for kidney problems. 

A typical infusion is 1 teaspoon of chopped leaves, steeped in 1/2 cup of water, sipped throughout the day. 

Source: Rodale’s Illustrated Encyclopedia of Herbs

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Dandelion Vinegar Recipe

This tasty condiment is a good source of calcium, a mineral that can promote nerve health, strong bones, and fit teeth. 

Ingredients: 

About 2 cups fresh dandelion leaves, coarsely chopped

Cider vinegar to cover (about 2 1/2 cups) 

Pack the dandelion leaves in a large glass jar and pour on vinegar to cover. Cover the jar and set it in a sunny window for about 2 weeks, shaking the jar once daily. After about 2 weeks, discard the dandelion leaves and enjoy the vinegar in salads, soups, sauces, or marinades. *

*If weather is damp, mince fresh jalapeños and let them marinate in the vinegar, to cover, for an hour before using to garnish with a spring salad. 

If weather is dry, fill a glass with half orange juice and half soda water, then swirl in half a teaspoon of the vinegar. 

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Salmon Salad with Sprouts and Ginger-Lime Dressing Recipe

This recipe is a tonic for spring sinus trouble, since the gingerroot may hep clear the head. In addition, for those who become queasy when plagued with sinus congestion, gingerroot may help alleviate the problem. 

Ingredients: 

2 cups shredded romaine lettuce 

1 1/2 cups radish sprouts, or other sprouts

12 ounces salmon fillet, cooked and loosely broken into pieces 

1 teaspoon olive oil 

Juice from 1 lime 

2 teaspoons honey

1 teaspoon regular or reduced-sodium soy sauce

1 tablespoon finely grated fresh gingerroot

In a large bowl, combine the romaine, sprouts, and salmon. 

In a small bowl, whisk together the remaining ingredients. Pour over the salad and toss well to combine, taking care not to break up the salmon pieces. Serve as a brunch, lunch, dinner, or entrée salad. *

*If weather is damp, add freshly ground pepper to taste to the dressing and serve the salad at room temperature. 

If weather is dry, serve the salad slightly chilled. 

Nourish Plants Naturally

Choose eco-friendly fertilizers for your lawn and garden. 

Commercial fertilizers made with toxic chemicals derived from fossil fuels do more than enhance the appearance of your plants. They can seep chemical toxic waste containing lead, cadmium, mercury, arsenic, and dioxin into the soil and groundwater, endangering the entire ecosystem. And nitrogen runoff wreaks havoc in the environment. 

All-natural fertilizers, such as humus from a compost bin or grass clippings from your lawn, will promote healthy growth without the use of dangerous chemicals. Consult your local garden supply store for simple solutions and other green alternatives. 

Source: The Little Green Handbook by Ruth Cullen

Pär's Bio

For those of you who don't know Pär, he is at Coastal Acupuncture on Mondays from 1-8 pm. Below is his bio:

Pär Scott began doing massage in 1987 with an apprenticeship while Bard College at Simon's Rock in Great Barrington, Massachusetts. Later he attended the Stillpoint School of Massage, where he focused on injury treatment. In 1993 and '94 he was the in-house massage therapist for Jacob's Pillow Dance Festival, working with students and performers from around the world. In Boston, he worked with members of the Boston Ballet, the Boston Symphony Orchestra, and touring companies like Riverdance. 

In the mid '90's he started studying herbal medicine and its topical application for traumatic injuries. This led to the study of Chinese medicine and acupuncture at the New England School of Acupuncture. After graduating in 2002, he helped to found a small bi-lingual Chinese medical journal, where he translated and edited throughout its three years of existence. More recently he has been an editor for the People's Medical Publishing House, the largest publisher of Chinese medical texts in the world. He edited several works, including The Treatment of Depressive Disorders with Chinese Medicine by Wang Yan-heng. He is also co-author of a forthcoming book of case histories from the Chinese category of "external medicine" which encompasses topical and internal herbal treatment for dermatological, men's reproductive health, tumor treatment, and a range of other categories in western medicine.

Pär has taught at New England School of Acupuncture for the last five years. He is an instructor of classes on the history of Chinese medicine and of reading classical Chinese medical texts. He also works as a teaching assistant for the advanced herbal medicine classes and advanced needling technique.

Par has clinically focused on the treatment of sleep and dreaming disorders, dermatological and cosmetic treatments, men's health, and pain conditions whether due to trauma or chronic postural issues.

For more information, visit Pär's Website.

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Strawberry-Rhubarb Dessert Sauce Recipe

For those with sluggish spring digestion, this high-fiber dessert sauce will help provide relief. As when introducing any high-fiber food into the diet, be sure to drink eight 8-ounce glasses of water a day; otherwise, all that fiber could get “stuck”. 

Ingredients: 

1 cup strawberries, sliced 

3 cups sliced rhubarb

1/4 cup orange juice concentrate

In a large frying pan, combine all of the ingredients and heat on medium-high, mashing the fruit as you go, and bringing the mixture slowly to a boil as the juice is released. Reduce the heat to low and simmer slowly, stirring frequently, until the mixture looks slightly thickened and saucy, 15 to 20 minutes. Serve warm or chilled atop ice cream, frozen yogurt, cake, fruit salad, or crepes. *

*If the weather is dry, swirl in 1/2 teaspoon vanilla extract after simmering. If the weather is damp, add a pinch of ground cinnamon to the sauce while simmering. 

Source: Healing Secrets of the Seasons, Judith Benn Hurley