Do you enjoy the sweetness of Life?
Quick ways to ground yourself or your kids from the effects of sugar 'n spice
Sugar is powerful stuff. The right amount of it supports our self-awareness and strength of personality. Taken in excess, your moods swing like a pendulum. A crying jag from out of the blue can be the clue that you or your child need a "time out" from sweet foods. In addition to it's affect on our moods, excess sweet flavor creates an acid condition in the body, which makes us more susceptible to colds and flu.
Remedies:
Pick up some Umeboshi plum. A Japanese market or health food store is where you will find "salt plums", which taste salty-sour. The whole plum contains a pit and a package will last you a long time, because a half plum is the recommended dose for minor stomach upsets, hangover and fatigue. Ume is also available as a paste, which is easy to administer, especially to children. Literally a lick or two does the trick quickly! A good way to take ume is in twig tea: add 1/2 mashed plum or about 1/4 teaspoon paste.
Here's a soothing and revitalizing beverage, beneficial for colds, flu, diarrhea, upset stomach or just to renew your strength and vitality: 1 heaping teaspoon of kuzu dissolved in 1 cup cool water. Add 1/2 teaspoon ume plum. a few drops of tamari and a pinch of grated ginger. Heat and stir until thickened and drink once a day.
If these remedies are quite esoteric for you, go into your kitchen and search for Greek olives, anchovies, brine pickles, salami or any other salt-cured foods. Their instant and "contracting" effect brings you back to center when you feel spacey or ungrounded.
Food Wisdom: On a spiritual level, a lack of salt "eventually takes the ground out from under the spirit in each one of us."
For additional reading : Food and Healing by Annemarie Colbin, Healing with Whole Foods, Paul Pitchford, and Nutrition, Rudolf Hauschka.
Dawna Leigh Foreman, recently relocated to Asheville from northern California. She and her husband, James Foreman, founded Feather River Culinary Artists, which incorporated the Five Elements Theory from Chinese medicine into their menus. For 5 years they catered retreats and workshops all over California, receiving rave reviews.
The journey into food and its artistry began for Dawna in 1991, when she experienced a loss of her normally vibrant energy. She began exploring whole foods as a means of stabilizing her energy levels. Her son, Michael, had experienced chronic ear infections since the age of 6 months, and by age 4, antibiotics were no longer effective. Both Dawna and Michael had symptoms of an overgrowth of candida in their bodies. Working with naturopaths, herbal allies and a macrobiotic counselor, Dawna developed an understanding of food combining, and using seasonal foods in harmony with the changing seasons of our bodies. Her personal experiences in food and nutritional healing have led her to a middle path, a "health supportive" diet, which allows room for "my love of an occasional taste of rich aged goat cheeses and Pinot Noir!"
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