Letters to Share

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Christmas Wishes from Homeopathy Works

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Have a blessed and happy Holiday!

And remember, a magical Christmas is meant for each and  every one us.

Love, Joette

 

 

 

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The Only Eggnog Recipe You’ll Ever Need. Period.

Leave those tacky cartons at the grocery store. Wait ‘till you taste this rich and nutrient dense version of eggnog! This drink will offset any other holiday beverages, which by the way, are not as health supporting.

What you and your family deserve this Christmas is rich, thick eggnog that’s loaded with live enzymes, nutrient dense vitamins and of course, deliciously good cheer.

The quality of the ingredients add a superb benefit, but are not necessary.  Go with the highest quality you can find such as raw, organic milk and cream and free range egg yolks. If the eggs are not free-range, try to have at least organic.  Eggs eaten raw should not be conventionally produced.

Here’s what you’ll need:

12 free range eggs

6 cups raw milk

2 cups heavy, raw cream

1/2 cup raw honey (my 1^st choice, because of the accompanying raw enzymes, but maple syrup will do, too.)

1-1/2 teaspoons freshly ground nutmeg, plus more for dusting

 

Here’s what you do:

Submerge the eggs (still in the shell) in a large bowl of very hot water plus a few drops of dish soap. As the water cools; wash and rinse, then wipe the eggs dry.

Separate the egg yolks and place them in a mixer together with the honey and beat for 10 minutes. Refrigerate the egg whites (you’ll need them later). Allow the egg yolk mixture to cool in the refrigerator for up to 8 hours.

30 minutes before you plan to serve, mix the milk into the chilled yolk mixture. If you plan to add brandy, this is the time to stir it in. Along with this, add in 1 -1/2 tsp nutmeg.

On high-speed, in a separate bowl, beat the cream until stiff peaks form.

In yet another bowl, beat the egg whites until you have stiff peaks. Gently fold the egg white mixture into the egg yolk mixture, then fold the cream into the egg mixture.

Ladle into frosted glasses and sprinkle with the remainder of nutmeg.   Serves 8 cups.

Oh, yum.

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Ho-Ho-Ho! Munch. Munch.

Wouldn’t you love to give a great gift this Christmas? I have three suggestions this year. They’re homemade and delicious, but don’t worry, that doesn’t mean you’ll be slaving over a hot stove!

These are easy, but beware.

You’ll want to make a couple extra batches for yourself.

• Chutney…Kick it up a notch when you add a little spark to an otherwise docile fruit preserve. Fruit chutneys look beautiful and taste festive, too.  Use apples, and try seasoning with cumin or coriander.

Or how about oranges with chili peppers? There are countless variations. Pour your finished product into clean, glass canning jars and for a personalized touch, make your own labels. Here’s a basic recipe for Cherry Chutney from Sally Fallon’s book, Nourishing Traditions:

4 cups ripe cherries, pitted and quartered

½ teaspoon coriander seeds

½ teaspoon whole cloves

Grated rind and juice of 1 orange

1/8 cup Sucanat

¼ cup whey

2 teaspoons sea salt

½ cup filtered water

Mix cherries with spices and orange rind, place in a quart-sized, wide-mouth mason jar and press down lightly. Mix remaining ingredients and pour into jar, adding more water if necessary to cover the cherries. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 2 days before transferring to refrigerator. This should be eaten within 2 months.

• Vanilla extract…This universal favorite makes a great, long lasting gift. And, to top that, it’s easy to do. Check out my recipe here! Every time your loved ones add a teaspoon into their latest batch of cookies, they’ll think of you.

• Slow Roasted Holiday Nuts…Choose your favorite nut or a selection of only raw nuts (almonds, hazelnuts, pecans, walnuts, Brazil nuts, cashews, peanuts, etc.) and soak them overnight and for up to 24 hours. Drain and spread the nuts on cookie sheets and sprinkle with Celtic sea salt. You can season them with a variety of herbs or spices, such as cinnamon, cayenne pepper, cumin, chili powder, nutmeg, cloves, etc. Slow roast them in an oven preheated to 150° F, for 6-8 hours or until crispy. Place in little paper bags and tie with colorful ribbons.

Enjoy!

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Thanksgiving Must-Have Remedies

Over the river and through the woods, to Grandmother’s house we go! And to your sister’s and brother’s and maybe another’s and stuffing and eggnog and pies, oh my…before you know it, the holiday becomes a time of over eating and over drinking.  So what can we do to prepare?  Keep these must-have remedies on hand and be prepared for unending feasting.

The best way to use these homeopathic remedies is to take one dose every 3-4 hours over the period of 1-2 days.  When improved, stop.

1)    When over eating has caused nausea that you wish would just produce vomiting to get it over with, then your remedy is Nux vomica 30.

2)    Nux vomica is also a capitol choice for the proverbial hangover.  It will end nausea and vomiting in relatively short order.

3)    When relentless vomiting is the main symptom, try Ipecac 30.

4)    When there is simple indigestion and over acidity, then Nat phos 6x can be taken every hour. Use in place of antacids.

5)    For true food poisoning such that causes chills, stomach pains and anxiety then Arsenicum album 30 should be taken. This is best saved for when your turkey is tainted.

6)    And one more tip for good measure! For indigestion, add a splash of vinegar to a glass of water and drink. It will bring soothing relief.

Try these tried and true homeopathic remedies this year and you might just find it easier to enjoy yourself – Happy Thanksgiving!

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Bringing Back the Magic of Santa

 Do you know how you felt on the first Christmas when you learned that there was no Santa?  That feeling of exhilaration because of the festivities, family and gifts, but then a let down from the reminder that the kindly old fellow didn’t really exist.

Well, that’s the way I felt at the Weston A. Price Conference last weekend in Dallas.

The camaraderie, the astute and inspiring speakers, and then the recollection of the cold reality that we have a mountain to move to get our voices heard regarding food and health freedom.

Then again, the pure delight of meeting so many able people.  This was often followed by sadness when my glance met the eyes of moms who were suffering remorse when they realized they had previously made questionable choices for their families.

Up, down, up down.

It was almost dizzying with intellectual and arousing shifts. I needed to put it all straight in my head.

After pondering it on my flight home, I came away from it all with three ideas:

1)     That this freedom movement will be arduous, but possible and even quite probable.

2)     That what we had given our children and what we had allowed them to be subjected to, compared to what we give them now involves an important path that is practically necessary to a newly acquired thought process.   For, we’d probably not be interested in any of this, if it hadn’t been for someone we love who has suffered at the hand of industrialized foods and chemical medical methods.

3)     That we’re not alone; each in our own cities and towns, with joined hands around the world in one of the most riveting movements of our times.

I met and dined with a wonderful 70+ year old architect from Australia, a young father from England and  a  woman from South America.  I met Conservative Jews, Amish, Bible-based Christians, Roman Catholics, New- Agers, Conservatives, Liberals, and Libertarians.  And we all agreed on one thing…..health freedom is a commanding movement in our world.

I’ve been interested and involved in this philosophy for nearly 30 years.  It has shaped the posturing of my mothering skills, professional choices and political positions…. even my religious affiliation.

Yet, until I experienced the depth and breadth of this conference with over 1500 participants, it had never occurred to me in most of those years that this could be a full-fledged faction of such proportion.

Surely there is a Santa.  I know, because I’ve met his elves.

They were all bustling at the Weston A. Price Conference in Dallas and they’re making their place in American and world history.

Real food, family farms, drug free medicine and empowerment to families is real.

Santa lives!

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In Praise of Pilgrims

I recently came across an article that described what the original Thanksgiving dinner would have been like. It seemed to look down its long aquiline nose at the simpler fare of 1621, as if our modern smorgasbord actually could boast a superior culinary position. Today, typical meals include lavish, sweet pies made with vegetable oils as folks smear margarines across their white, yeasty, refined rolls. The vaccinated, domesticated, farm raised turkeys sit satiated with nutritionally vacant stuffing…often from a box.

Let me take you back to the feast that started it all. I’m grateful that we can imitate that 17^th century wisdom and enjoy humble, pilgrim foods, even now, centuries later.

 The Pilgrim’s spread would have included organic venison, wild turkey, goose and duck. They had dibs on local seafood and cod, bass, lobster and clams could have been served, too.

Their thanksgiving feast wasn’t infused with white sugars or corn syrup  so don’t expect to see bowls filled  with cranberry jelly in the shape of the can or bright yellow, sweet corn. Instead, they munched on toothsome flint corn, which the Indians toasted.  

Instead of rolls and breads made with from bleached and processed flours, expect to see hearty cornbread and sourdough bread.

 Smart moms make these breads to this very day!

Pilgrims hadn’t yet filled their gardens with potatoes, so instead they stewed and boiled their pumpkin with cinnamon, ginger, butter and vinegar. Wholesome vegetables like radishes, carrots, beans, lettuces, parsnips and leaks would have been on their menu, too.

Likely, their seasonal and regional fruits, such as grapes and plums would have made a satisfying tart, seasoned with rosemary and cinnamon.

Yes, their foods were simple.  Their foods were safe. They were not finessed and fussed, but they were wholesome, local, organic and smart. Animal fats and proteins were plentiful, tart flavors were added to the bland and their wheat was fermented.

Time may have provided us with convenient kitchen aids like the oven and Cuisinart, but good, nutrient dense, whole foods are not a fad.

 Thank God.

 May you and your family enjoy a happy and wholesome Thanksgiving.

Love,

 

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