http://www.Almanac.com/getrecipe/16614
7-Up Bread
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know in our feedback form.
Yield: 10 or more nice slices
This came from an old beer bread recipe that we did not like. So I changed it a little and made a better tasting bread.
* 3 cups self-rising flour
* 1/2 cup sugar
* 2 tablespoons honey
* 1 can 7-Up
Preheat oven to 350°. Mix all ingredients together. Pour into a lightly greased and floured bread pan. Batter will be lumpy. Bake at 350° for 45-60 minutes. Top will be golden brown.
Copyright ©2009, Yankee Publishing Inc. All Rights Reserved.
http://www.ouachitalk.com/food.html
Jerked Meat: Buffalo meat was cut into thin long strips and jerked by drying in the open air. Some Indians made a salt brine with pepper in it and the strips of meat were quickly dipped into this, and then hug on racks above a fire made of green or damp wood to make a slow smoke. The smoke also kept the flies and the yellow jackets away from the meat.
Pemmican: Called “Wasna” by the Lakota, was invented by the Indians. The jerked meat was pounded into small bits, then mixed with back fat (or tallow) into a thick mixture. Then, crushed dried berries were added to the mixture. Sometimes the mixture was formed into balls before storing in skin bags and sometimes it was packed solidly in the skin bags.
Acorn Meal or Flour
Gather acorns after they are ripe. Soak the acorns overnight, and the shells will split open. The shells can then be removed from the kernels.
Spread the kernels (acorn nuts) out to dry. When the kernels are completely dry, they can be crushed with a stone mortar into meal or flour.
After the acorn meal or flour is ground it should be leached to take out the bitterness. A frame can be made with cedar twigs overlapped tightly as shingles on a roof. Spread the acorn meal on this frame, then pour water through it repeatedly until the meal turns pink. The meal can then be dried and stored until used.
Acorn Bread
The Indians mixed the acorn meal or flour with meat soup or water to make a stiff dough. Salt was added to the dough.
The acorn dough was made into round loaves , wrapped in fern leaves, and placed in ashes for slow heat cooking that turned the bread black.
Another method was to place the thick dough on a two forked stick and cook quickly over hot coals.
If baking powder was available, the acorn meal was mixed with baking powder, salt, and water. This dough was either baked or fried in a pan.
While not ‘traditional’ recipes these are still very good. Sent to us be SkyWarrior’s Blood-Sister Lori.
Wild Sage Bread
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast.
Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed.
Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well-greased pan. Cover and let rise for 40 minutes.
Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Acorn Squash Rings (Serves 8)
Ingredients:
4 large Acorn Squash
2 Tbs. Olive Oil
1/4 tsp. Salt
1/4 tsp. Black Pepper
4 Tbs. Honey
6 Tbs. Pecans, coarsely chopped
Preheat the oven to 350-F degrees.
Halve the squash crosswise and scrape out the seeds. Cut into 3/4-inch rings. Brush the slices on all sides with the olive oil and arrange in a single layer on two nonstick baking sheets.
Season with the salt and pepper. Bake about 15 minutes, or until slightly soft.
Turn rings over, drizzle with honey, and sprinkle with pecans. Continue baking about 20 to 35 minutes longer or until very soft.
Serve warm, arranged on a platter.
FRYBREAD (Zahsakokwahn)—
Staple of Powwows, Symbol of Intertribal Indian Unity
Frybread: Just a couple out of hundreds, but all basically alike. The first makes 8-10 small ones or 5 big flat ones for Indian tacos.
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Deep hot fat in frying pan or fryer. Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shape into a disk — everyone has their own characteristic shapes. Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression — almost a hole — in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375_)until golden and done on both sides, about 5 minutes. Drain on absorbent paper.
Want something good to do with the Frybread? Try
INDIAN TACOS
... While not necessarily just a Native American Herbal Remedy I thought I would pass along the following as it does fit in with today’s problems. Sent to us by our Good Friend Anpao.
Spotted Eagle Woman
Subject: Benefits of Garlic!
Thought you might want to have this bit of information on natural antidotes to biological toxins. You probably are aware of most of them.
There are some that I did not know are so effective.
This info may help ease much in these times. A good all around preventative measure. Eat that Garlic!!!!!!!!!!!!! YES!!!!! love it...
Blessings;
Roxanne
***********************************************************************
NATURAL ANTIDOTES TO BIOLOGICAL TOXINS
Americans have grown so accustomed to relying upon prescription medications that they will probably have difficulty believing there are natural compounds as close as the kitchen cupboard that are potent antidotes against biological warfare. These natural antibiotics and antioxidants may give unvaccinated people who have been exposed to biological or chemical weapons enough time to secure professional care. They may even save lives. It is a fact that chaotic events will make it difficult to obtain appropriate treatment even if it were available. So we must learn more about natural antidotes. Furthermore, it is clear that antidotes to biological attacks need to be employed at home or the workplace in an expedient manner. The idea of the masses running to obtain medical care or vaccines at doctor’s offices, clinics or hospitals needs to be abandoned if civilian defense against biological weapons is to become a reality.
*******************************************************************
NATURAL RESCUE REMEDIES
Since anthrax is the most feared toxin it will be addressed first. The Garlic Information Center in Britain indicates that deadly anthrax is most susceptible to garlic. Garlic is a broad-spectrum antibiotic that even
blocks toxin production by germs. [Journal Nutrition, March 2001] Before vaccines were developed against polio, garlic was used successfully as a prophylactic. In one test garlic was found to be a more potent antibiotic than penicillin, ampicillin, doxycycline, streptomycin and cephalexin, some of the very same antibiotic drugs used in the treatment of anthrax.
Garlic was found to be effective against nine strains of E. coli, Staph and other bugs. [Fitoterapia, Volume 5, 1984] Freshly cut cloves of garlic or garlic powder may be beneficial. The antibiotic activity of one milligram of allicin, the active ingredient in garlic, equals 15 units of penicillin. [Koch and Lawson, Garlic: The Science and Therapeutic Application, 2nd edition, Williams & Wilkins, Baltimore 1996] Garlic capsules that certify their allicin content are preferred and may provide 5-10 milligrams of allicin, which is equivalent to 75-150 units of penicillin.
The anthrax bacterium’s toxicity emanates from its ability to kill macrophage cells which are part of the immune system. Studies have shown that sulfur-bearing antioxidants (alpha lipoic acid, N-acetyl cysteine, taurine) and vitamin C, which elevate levels of glutathione, a natural antioxidant within the body, counters the toxicity produced by anthrax. [Molecular Medicine, November 1994; Immunopharmacology, January 2000; Applied Environmental Microbiology, May 1979]
The above sulfur compounds can be obtained from health food stores and taken in doses ranging from 100-500 mg. Vitamin C should be the buffered alkaline form (mineral ascorbates) rather than the acidic form (ascorbic acid) and should be combined with bioflavonoids which prolong vitamin C’s action in the blood circulation. The powdered form of vitamin C is recommended to achieve optimal dosing. A tablespoon of vitamin C powder (about 10,000 mgs) can be added to juice. Good products are Twinlab’s Super Ascorbate C powder and Alacer’s powdered vitamin C. Melatonin, a sleep-inducing hormone available at most health food stores, has been shown to help prevent lethal toxins from anthrax exposure. (Cell Biology Toxicology, Volume 16, 2000) It could be taken at bedtime in doses ranging from 5-20 mg. Melatonin boosts glutathione levels during sleep.
Of additional interest, one of the methods by which mustard gas works is its ability to bring about cell death by depleting cell levels of glutathione Medicine Journal, April 9, 2001] So glutathione is also an antidote for mustard gas poisoning.
Virtually all bacteria, viruses and fungi depend upon iron as a growth factor. [Iron & Your Health, T.F. Emery, CRC Press, 1991] Iron-chelating (removing) drugs and antibiotics (Adriamycin, Vancomycin, others) are effective against pathogens. The plague (Yersinia pestis), botulism, smallpox and anthrax could all be potentially treated with non-prescription metal-binding chelators. For example, iron removal retards the growth of the plague. [Medical Hypotheses, January 1980] The biological activity of the botulinum toxin depends upon iron, and metal chelators may be beneficial. Infection Immunology, October 1989, Toxicon, July,1997]. Phytic acid (IP6), derived as an extract from rice bran, is the most potent natural iron chelator and has strong antibiotic and antioxidant action. [Free Radical Biology Medicine, Volume 8, 1990; Journal Biological Chemistry, August 25, 1987] IP6 has been found to have similar iron-chelating properties as desferrioxamine, a drug commonly used to kill germs, tumor cells or to remove undesirable minerals from the body. Biochemistry Journal, September 15, 1993] IP6 rice bran extract (2000-4000mg) should be taken in between meals with filtered or bottled water only (no juice).
The antibacterial, antiseptic action of plant oils has been described in recent medical literature and may be helpful in fighting biological toxins. [Journal Applied Microbiology, Volume 88, 2000] A potent natural antibiotic, more powerful than many prescription antibiotics, is oil of oregano. One study showed that oregano completely inhibited the growth of 25 germs such as Staphylococcus aureas, Escherichia coli, Yersinia enterocolitica and Pseudomonas aeruginosa. [Journal Food Protection, July 2001] Oregano has been shown to be effective in eradicating intestinal parasites in humans. [Phytotherapy Research, May 2000] Wild oregano, which is quite different than the variety on most kitchen spice racks, has over 50 antibacterial compounds. Just one part wild oregano oil in 4000 dilution sterilizes contaminated water. [London Times, May 8, 2001] Oregano powder from whole leaf oregano is available as OregamaxTM capsules (North American Herb & Spice Co.). A spectacular development in natural antibiotic therapy is the manufacture of oregano powder from 100% pure oregano oil, producing one of the most potent antibiotics known. It has recently become available under the trade name OregacinTM (North American Herb & Spice Co.). It costs about $1 per pill, but this is a far cry from the $16 per pill for Vancomycin, known as most potent prescription antibiotic.
Nature also provides nerve gas antitoxins. Nerve gas interrupts the normal transmission of nerve impulses by altering levels of acetycholinesterase, the enzyme that degrades the nerve transmitter acetycholine. Huperzine A, a derivative of Chinese club moss, has been suggested as a pre-treatment against nerve gases. [Annals Pharmacology France, January 2000] The Walter Reed Army Institute of Research conducted studies which revealed that huperzine A protects against nerve gas poisoning in a superior manner to physostigmine, a long-standing anti-nerve toxin. drug. [Defense Technical Information Center Review, Volume 2, December 1996, Huperzine A is available as a food supplement at most health food stores. Suggested dosage is 150 mcg per day. Pretreatment is advised prior to nerve gas exposure.
SUMMARY. The threat of biological warfare is real and concern over preparedness of the civilian population and medical professionals is growing. There is virtually no practical way that vaccines, antibiotics or other treatment can be delivered to a frightened populace in a timely manner during a crisis. The current strategy of having an unprotected citizenry travel to physicians’ offices or hospitals to receive prophylactic care or treatment is unfeasible. The public must be armed with preventive ortherapeutic agents in their vehicles, homes and the workplace. Natural antibiotics and antitoxins are well documented in the medical literature, but overlooked by health authorities. These antidotes are readily available for the public to acquire and place in an emergency biological response kit.
Last portion of article by Bill Sardi http://www.sdm2000.com/toxinreport.doc
Copyright Bill Sardi
Knowledge of Health, Inc.
457 West Allen Avenue #117
San Dimas, California 91773
http://www.cookingpost.com/comersus7f/store/recipes.htm#desserts
Desserts
Pumpkin and Corn Dessert
1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey
Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.
Rice Pudding
3 tablespoons white rice, uncooked
1 1/2 tablespoons sugar
1 quart milk
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 eggs
1/2 cup raisins or soaked dried apricots
Rinse rice. Add all other ingredients except eggs. Separate eggs and beat whites until very stiff. Beat yolks and fold yolks into rice mixture. Fold in egg whites. Spoon into casserole. Bake in slow oven (250-300 degrees) for 2 hours, stirring several times.
Meats and Main Dishes
Carne Adobado (Spiced Pork)
2 cups red chile puree or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.
Red Chili Stew
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
Green Chili Stew
2 pounds pork, mutton, lamb or beef, cut into small pieces
3 ears corn (scrape kernels from cob) or about 3 cups frozen or canned corn
3 stalks celery, diced
3 medium potatoes, peeled and diced
2 medium tomatoes, diced
5 roasted green chiles, peeled, seeded and diced
Brown meat in large pot. Add remaining ingredients along with water to make a stew consistency. Cover pot and simmer for approximately 1 hour.
Pueblo Posole
2 cups dried Red Corn Brand Hominy
2 lbs. pork sliced, diced and browned with a clove of garlic
1/4 cup New Mexico ground red chile* or fresh ground pepper to taste
1/2 onion, diced
2 teaspoons oregano
salt to taste
Fill large cooking pot with Red Corn Hominy and water. Cook hominy, covered, over medium heat until kernels burst open and are “al dente” (several hours). Add remaining ingredients, cover, and simmer until meat is tender (2 or 3 hours).
* Not chili powder as used for Texas Chili
Santa Ana graphic Vegetables
Corn Pudding
2 cups green corn cut from cob
1 zucchini, diced
1 small green pepper, diced
2 tablespoons shelled sunflower seeds or shelled roasted piñon nuts, finely chopped
Blend or mash all ingredients together until milky. Bring to boil and simmer until mixture reaches a pudding-like consistency. Serve hot with butter or chile sauce.
Calabacitas (Skillet Squash)
5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese
Sauté onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.
Baked Pumpkin
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
http://www.cookingpost.com/comersus7f/store/recipes.htm
Blue Corn
Jerry’s Own World Famous True Triumph of the Culinary Art Blue Corn Flapjacks
Two eggs
1 1/2 cups milk
1 tablespoon butter
3/4 cup all-purpose flour
3/4 cup Tamaya Blue brand roasted cornmeal
1 1/2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Mix all ingredients in a blender. Let stand for 5 minutes. Do not re-mix or stir. Pour serving sized amounts from blender to lightly oiled grill.
Wait until bubbles form on top of flapjack then flip artfully with a great flourish and considerable bravado.
Remove from grill when second side is cooked. Serve topped with a pat of butter and syrup, marmalade, applesauce, or whatever. Enjoy!
Jerry’s Own World Famous True Triumph of the Culinary Art Blue Corn Scones
1/2 cup Tamaya Roasted Blue Corn Meal
1 3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1/4 lb. chilled butter
1/4 cup light brown sugar
1 egg
1/2 milk
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F.
Grease & flour a baking sheet
Stir the dry ingredients in a bowl then cut the butter into the dry mixture with a pastry blender (or suitable substitute) to form a course meal. Beat the egg with the milk, sugar, and vanilla. When smooth, stir into the other mixture until the dough holds together. Knead briefly on a floured surface; pat into an 8” circle; place on baking sheet. Using a pizza cutter or serrated knife, score circle into 8 wedges. Bake for 15 or 20 minutes (depending on high or low altitude) or until nicely brown. Serve with honey, fruits, jams, or, as the British do, with clotted cream. Best straight from the oven but still great the next day.
Blue Corn and Flour Tortillas (Modern Style)
1/3 cup sifted all-purpose flour
1 cup water
1 2/3 cups Tamaya brand blue cornmeal
Combine flour and cornmeal in bowl. Stir in water and make dough
Shape into twelve balls and roll each between two sheets greased wax paper. (Or pat between palms the old style).
Cook in a slightly greased griddle with medium heat until lightly brown on both sides.
Blue Corn Tortillas (Old Style)
Tortillas can be made with blue cornmeal by mixing with salt and water. Pat the dough into thin sheets between your palms, brown quickly on both sides on a hot griddle with very little oil.
Blue Corn Atole (Breakfast Drink)
1 cup milk
2 teaspoons sugar (or to taste)
4 teaspoons roasted cornmeal
Cinnamon and/or other spices can be added to taste
Add ingredients to milk; stir until combined.
Continue stirring while heating - can be heated on stove or with Cappuccino or Espresso steamer.
Serve steaming hot
Blue Corn Meal Crepes
1 cup Tamaya brand blue cornmeal
1 1/4 cups all-purpose flour
1/2 teaspoons salt
1/2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
2 eggs
2 tablespoons melted margarine
1/2 tablespoons vanilla
Combine dry ingredients Stir in remaining ingredients. Blend in blender for 1 minute. Cook in 6” x 8” skillet as for any other crepes.
Blue Corn Meal Hot Cakes or Waffles
1 cup Tamaya brand blue cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
3 tablespoons corn oil or melted margarine
2 eggs beaten (use some of the milk)
1 cup milk
Combine dry ingredients and stir. Add remaining ingredients and mix well. Drop desired amounts onto lightly greased griddle turning once as cakes brown.
NOTE: For waffles follow recommendations of waffle iron maker.
Blue Corn Porridge
3 1/2 cups water
1 teaspoon salt
1 1/4 cups Tamaya brand roasted cornmeal
Mix cornmeal and salt. Bring water to boil.
Introduce cornmeal to boiling water and mix well. Continue to beat slowly - stirring for about five minutes or until smooth and thick.
Blue Corn Bread & Muffins
1 cup Tamaya brand blue cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup butter or margarine
Combine dry ingredients. Beat eggs with milk and blend in butter or margarine.
Stir liquids into dry mixture - just to moisten.
Spoon into muffin cups (2 1/2” size)
Bake in 400 oven until brown and inserted wooden tooth pick comes out clean
Blue Cornmeal & Flour Griddle Cakes
1/2 cup Tamaya brand blue cornmeal
2 tablespoons corn oil or margarine
1/2 cup all-purpose flour
1/4 cup dry milk
1 teaspoon baking powder
1 cup warm water
Combine dry ingredients well. Combine oil and water, add and beat well. Drop desired amount onto lightly greased hot griddle until brown on both sides. Turn once.
Blue Corn Pan Bread
3 cups water
2 cups Tamaya brand blue cornmeal (if blue cornmeal is not available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar
Bring water to boil in a large pot. Add each ingredient one at a time. Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil.
Bake in a 300-degree oven for 2 hours. Bread done when toothpick inserted in center comes out clean.
To sprout wheat: Wash untreated wheat grains; drain but do not dry. Spread in a single layer in shallow pans and cover with damp cloths. Keep damp in a warm, dark place.
Tamaya Blue Corn Muffins
1 ½ cup unbleached white flour
1 cup Tamaya Roasted Blue Cornmeal
3 tsp. baking powder
½ tsp. salt
1 tsp. sweetener
1 ½ cups milk
2 eggs well beaten
1/3 cup cooking oil
Shift flour, Cornmeal, baking powder, sugar and salt together. Add milk, oil and well beaten eggs. Mix until smooth. Fill paper muffin cups ¾ full. Bake at 400 degrees for 20 to 25 minutes.
Tamaya Blue Gourmet Pancakes
¾ cup Tamaya Blue Pancake Mix
1 egg
1 ½ Tbs. oil
¾ cup milk
½ cup red onion
¼ cup broccoli, diced
1 medium carrot, grated
1/3 cup grated parmesan
butter
Sauté vegetables briefly in butter. Combine pancake mix with egg, oil and milk. Add vegetables and cheese. Let stand five minutes. Cook on medium-hot pan.
Tamaya Blue Gourmet Cornbread
1 ½ cups Tamaya Blue Cornmeal
½ tsp. salt
1 Tbs. baking powder
1 cup chopped onion
1 cup sour cream
½ cup butter, melted
1 ½ cups grated cheddar cheese
½ cup chopped green chili
Mix together Cornmeal, salt, baking powder, and onions. Add sour cream and butter and mix until well until well combined. Pour half of the batter into a greased 9x9 inch baking dish. Sprinkle half the cheese over the batter, then the chopped chili, then the remaining cheese. Cover with remaining batter and cook in a 350 degree oven for 1 hour, or until a knife poke comes out clean.
Tamaya Bluecorn Quiche Crust
1/3 cup Tamaya Blue Cornmeal (plain or roasted)
¼ cup cold butter
2/3 cup unbleached white flour
dash of salt
up to 4 Tbs. cold water, milk or butter milk
Use pastry cutter to blend together the butter, Cornmeal, flour and salt. Work the liquid into the dough. Finish by patting it into a ball. Refrigerate until ready to roll out on more white flour
Tamaya Blue Veggie Cake
1 ½ cups melted butter
1 ¼ cups honey
4 eggs, room temperature
3 tsp. vanilla extract
2 cups Tamaya Blue Corn Pancake Mix
2 cups unbleached white flour
½ tsp. baking soda
1 tsp. baking powder
1 tsp. allspice
2 tsp. cinnamon
2 ½ cups packed, shredded carrot soaked in juice of one lemon
Blend honey and butter. Beat in the eggs one at a time. Add the vanilla. Sift together dry ingredients. Add and mix dry ingredients and shredded carrots alternately to the butter and honey mixture. Do not over beat. Butter 2 loaf pans and divide batter between them. Bake at 350 degrees for 40-50 minute.
Tamaya Blue Tempura Batter
1 3/4 cups Tamaya Blue Pancake Mix
1 1/3 cups cold water
2 egg yolks
Beat egg yolks with water. Add mix, stirring until combined. The batter is good for vegetables, fish or chicken.
Tamaya Blue Cheese Bread
2 cups Tamaya Blue Pancake Mix
¼ cups maple sugar
3 tsp. baking powder
1 tsp. salt
7 oz can whole kernel Corn
¼ cup butter, melted
1 cup milk
½ cup cheddar or Jack cheese
Heat oven to 400 degrees. Grease 8 x 8 x 2” square pan. Mix all ingredients in order. Stir only until the flour is moistened leaving batter lumpy. Spread in the pan. Bake 45 minutes or until golden brown.
Tamaya Blue Picante Pueblo Cornbread
1½ cup whole wheat pastry flour
1½ cup Tamaya Blue Cornmeal
2 Tbs. baking powder
1 tsp. salt
¼ cup honey
1 1/3 cup milk
2 beaten eggs
1/3 cup parmesan grated
¼ chopped Pueblo Harvest Green Chili
onion ¼ cup honey
¼ chopped onion
6 Tbs. melted butter
4 tsp. red chili powder
Sift dry ingredients together. Add cheese, green chili, and onions. Mix red chili and butter then combine with wet ingredients. Mix wet and dry ingredients. Pour into 9” greased baking pan. Bake at 400 degrees for 35-45 minutes.
Breads
Pueblo Oven Bread
In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens.
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
Add 4 cups of four, stirring well after each cup.
Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.
http://www.hallman.org/indian/recipe.html
KWAKUITL RECIPIES
*
Genuine Kwakuitl Indian recipes from NW Coast circa 1914.
o You will probably want to try this recipe for boiled halibut heads & backbone.
With etiquette tips included for chewing the bones and spitting them on the floor!
o Full instructions of how to cook a whale!
o In case you wanted to know; how to cook salmon guts!
o Another recipe: How to catch & cook sea slugs!
(Including the correct thing to say as you bonk them on the head.)
o And the ever popular: How to cook fresh salmon!
blue berry pudding
Tribal Affiliation : Navajo
Orgin of Recipe : grandma
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* corn flour
* water
* berries
Directions
cook corn flour with water and blue berries and leave to set.
Copyright NativeTech: Indigenous Food and Traditional Recipes 2005 | tprindle@nativetech.org
Native Fruit Drink
Tribal Affiliation : Cherokee and Creek
Orgin of Recipe : Offered by Ulunsuti ... who learned this from Grandmother
Recipe Region : Southeast ~ Prairie
Type of Dish : Contemporary & Traditional
Ingredients
* 4 Cups water
* 1 Cup of Fruit (Wild Strawberries, Wild Blackberries, any fresh berry or perhaps peaches)
* Honey (to taste)
Directions
Combine the water with the crushed, strained (if desired) fruit.
Add the honey and stir. Chill.
Note: Great cool down for a warm day!
Mullein Tea for congestion and cough
Tribal Affiliation : Indiana Cherokee
Orgin of Recipe : Offered by Sharon (Da-Li) Jones ... who learned this from learned from my great grandpa
Recipe Region : Southeast ~ Prairie
Type of Dish : Today’s Native Dishes
Ingredients
* 4-6 Young Mullein Leaves(Lamb’s Ears)
* Milk
* Teaspoon of sugar or honey per cup of tea made.
Directions
Boil the Mullein leaves in enough water to cover. Be sure to strain the liquid after boiling because the “hairs” on the leaves will cause throat irritation. Add some milk and a teaspoon of sugar or honey to personal taste per cup of tea.
Note: Mullein is a pale green plant and is called Lamb’s Ears due to the shape of the leaves being like that of the ears of a lamb and because of the “fuzzy” texture of the leaves. Do not pick large leaves of full grown plants or when the flower stalk appears. Leaves should be picked when the plant is under a foot tall. I don’t know why. I never thought to ask. :-(
[granny note: From memory, this may be the plant of which the dried flower stalk is used for a candle.]
Sagebrush
Tribal Affiliation : Shoshone-Bannock Nation
Orgin of Recipe : Offered by Chris ...who learned this from her family ( it’s common in her area )
Recipe Region : Northwest
Type of Dish : All Indigenous Ingredients
Ingredients
* Sagebrush (at least a handful)
* Water (a potful)
Directions
Rinse the sagebrush if you like, then put it in the boiling water.
The longer it boils the stronger it gets. You can add more water or let it get concentrated. This is used for colds and other ailments- it brings out a sweat in a person.
If you are a wimp (like me) you can add sugar.
Notes:
This is sagebrush, and not sweet sage (although sweet sage tea is used for ailments also) - use the stems and all. Many folks sell sagebrush in a stick for “smudging”- our tribe seldom (if ever) smudges with sagebrush - we use sweet sage.
Sagebrush is excellent for medicinal purposes. If you don’t have sagebrush growing near you - you could probably use part of one of those “smudge” sticks.
Pine Needle Tea
Tribal Affiliation : Chumash
Orgin of Recipe : Offered by Rebecca Rangel ... who learned this from her Chumash Indian Grandmother in-law
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* Needles, flowers, and candles from yellow pine.
Directions
Crush and snip needles, flowers, and pine candles.
Meantime, boil a pot of water.
Place pine in boiling water, cover, and remove from heat. Let steep from 20 minutes to all night.
What you don’t drink hot, refrigerate for a cold, refreshing drink.Experiment with proportions of pine needles to water.
The best tea will be a nice reddish color, and a small amount of oil will rise to the top.
This recipe makes a beautiful red tea, with a mild, pleasant taste. You can sweeten with honey if desired. If you drink this tea every day, it can relieve mild depression. Good for allergies too.
Note: If desired, you can simmer the tea awhile. It will be very strong, but will probably contain less vitamin C. Prepared this way, it is said to be good for coughs. It is also supposed to flush kidneys, although I have not noticed this effect.
Warning:I was looking at the recipes and noticed pine needles, upon looking at the
recipe I strongly felt the need to add a caution to this recipe; pregnant
women must NOT use this as pine needles will cause “abortion” this also
happens in cows, when they eat the pine needles they will drop their calf’s
(dead) within a couple of days if not hours. Please add this caution.
Thank you
Tracy Sampson
NWSFA Project Coordinator
Nicola Tribal Association
Box 188
Merritt, BC
V1K 1B8
Manzanita Juice
Tribal Affiliation : Passamaquoddy
Orgin of Recipe : Offered by Cindy...who notes the recipe has Miwok origins
Recipe Region : Southwest ~ California
Type of Dish : All Indigenous Ingredients
Ingredients
* Ripe manzanita berries
Directions
Pick and clean ripe manzanita berries.
Mash them a bit and add water.
Note: Real good.
Tea Index:
http://www.nativetech.org/recipes/list.php?pagenum=3&searchingred=&categoryid=6&letter=
milkweed pickles
Tribal Affiliation : I am a roll member of The United Lumbee Nation of NC. My roll No. is AC8749. I live in Preble, NY
Orgin of Recipe : my own. I do a lot of experamentation with what are “weeds”. The woods and fields are my garden.
Recipe Region : Northeast ~ Great Lakes
Type of Dish : Contemporary & Traditional
Ingredients
* milkweed buds
* cider vinegar
* pickling spices of choice
Directions
Use small milkweed pods 1-1 1/2 inchs long. Make pickling brine of your choseing. I do some as dill pickles and some in a sweet bread & butter type brine. Put pods in jars (I use pint and 1/2 pint) cover with hot brine, work out air bubbles and process in water bath canner at a rolling boil for 15 minutes. This is also good using unopened tiger lily buds.
Copyright NativeTech: Indigenous Food and Traditional Recipes 2005 | tprindle@nativetech.org
Leather Breeches
Tribal Affiliation : Cherokee
Orgin of Recipe : Ancient Cherokee Nation
Recipe Region : Southeast ~ Prairie
Type of Dish : All Indigenous Ingredients
Ingredients
* fire
* string
* Kentucky Green Beans
Directions
You take your Kentucky beans and string ‘em up and hang ‘em near the fire to dry out. When they are dry. You can store ‘em for quite a while. Use them when needed.
Wild Tumbleweed Greens
Tribal Affiliation : Choctaw
Orgin of Recipe : Offered by Charlie One ShoeOffered by Charlie One Shoe
Recipe Region : Southeast ~ Prairie
Type of Dish : Contemporary & Traditional
Ingredients
* 1 Teaspoon Salt
* 1/4 Lb., Choice Of White Meat, Salt Pork ,Or Spiced Or Hot Sausage
* (picked as they come through the sand in early spring about 1 to 2 inches high)
* 4 Or 5 Lb.
* 1/4 Teaspoon Fresh Ground Black Pepper
* Juice Of 1/2 Lemon
Directions
Wash the tumble weeds in lukewarm water to free sand, then wash in cold water couple more times.
DrainPlace tumble weeds in large pot and cover with salted water.
Bring water to boil an add pepper, lemon juice and choice of meat( sausage should be sliced )
Cook uncovered (slow boil ) for around 15 min. Until tender ( don’t overcook).
Drain and season to taste with butter, salt or whatever, and serve as any other greens.
(don’t forget the fresh cornbread!)
Note: The Tumble Weeds will cook down a lot. When I was a young man these Greens were a large part of my family’s diet in the spring time .
I-Ya (Dried Pumpkin Rings)
Tribal Affiliation : Offered by Offered by Susan Marie Smith-Kennedy
Orgin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy ...who learned this from Family recipe
Recipe Region : Southeast ~ Prairie
Type of Dish : All Indigenous Ingredients
Ingredients
* Fresh, Whole Pumpkin(S)
Directions
Slice pumpkin into rings about 1/2-inch thick.
Remove seeds.
Place slices on a screen or net and place in a sunny spot for 2-3 days or until dried.
These slices may then be stored and kept for stews, soups, or puddings.
Fried Yucca Petals
Tribal Affiliation : Cherokee (born and raised in San Antonio, Texas)
Orgin of Recipe : Offered by Offered by Susan Marie Smith-Kennedy ...who learned this from Family recipe
Recipe Region : Southwest ~ California
Type of Dish : Contemporary & Traditional
Ingredients
* 2 Fresh Tomatoes, Chopped
* 2 Medium Onions, Chopped
* 1 Tablespoon Shortening
* Flower Stalk From Yucca Plant
* 1 Cup Water
* Salt And Pepper, To Taste
Directions
Pull flower petals from stalk and wash in salt water.
Melt shortening in skillet and add flower petals, onion and tomatoes.
Stir gently until onions are soft.
Add water and simmer until most liquid is gone.
Salt and pepper to taste.
Note: The petals taste similar to cabbage.
US-CERT Current Activity
Malicious Code Targeting Social Networking Site Users
Original release date: March 4, 2009 at 11:53 am
Last revised: March 4, 2009 at 11:53 am
US-CERT is aware of public reports of malicious code spreading via
popular social networking sites including myspace.com, facebook.com,
hi5.com, friendster.com, myyearbook.com, bebo.com, and
livejournal.com. The reports indicate that the malware, named
Koobface, is spreading through invitations from a user’s contact that
include a link to view a video. If the users click on the link in this
invitation, they are prompted to update Adobe Flash Player. This
update is not a legitimate Adobe Flash Player update, it is malicious
code.
Additionally, some of the reports indicate that there are multiple
bogus Facebook applications being used to obtain users’ private
information.
US-CERT encourages users and administrators to do the following to
help mitigate the risks:
* Install antivirus software and keep the virus signature files up
to date.
* Do not follow unsolicited links.
* Use caution when downloading and installing applications.
* Obtain software applications and updates directly from the
vendor’s website.
* Refer to the Staying Safe on Social Networking Sites document for
more information on safe use of social networking sites.
* Refer to the Avoiding Social Engineering and Phishing Attacks
document for more information on social engineering attacks.
Relevant Url(s):
http://www.us-cert.gov/cas/tips/ST04-014.html
http://www.us-cert.gov/cas/tips/ST06-003.html
Obama’s Stimulus Plan Includes $6M To Fight Homelessness In San Diego
Posted: March 4, 2009 04:59 PM
Updated: March 4, 2009 05:15 PM
The city will get $6.17 million from President Barack Obama’s recently approved economic stimulus plan to help those in San Diego at risk of becoming homeless, Mayor Jerry Sanders announced today.
The funds are intended to help those facing economic problems by providing immediate housing assistance, such as short-term rental help, relocation money and to pay for security and utility deposits.
“In these extremely difficult economic times, a growing number of low-income families, those who were struggling to make ends meet even before the downturn, are faced with the very real prospect of becoming homeless,” Sanders said.
“These new funds aim to help pull people back from the brink and they are going to be very helpful in preventing additional homelessness in our city,” he said.
The city is also slated to get $9.55 million in grants from the U.S. Department of Housing and Urban Development to prevent and address homelessness in San Diego.
The money can be used to provide permanent and transitional housing to the homeless and to fund services such as job training, health care, mental health counseling and child care.
The county is poised to get $1.9 million in federal stimulus money to help families on the brink of homelessness. It will also get about $5.5 million in HUD grants to fight homelessness.
continued.
http://www.cbs8.com/Global/story.asp?S=9948579&Call=Email&Format=HTML
http://www.carlaemery.com/country-recipes.htm
Mozzarella Cheese
Add 2 teaspoons Citric acid to 2 gallons milk. Stir. Heat to 86 F. Remove from heat. Add 1/2 teaspoon. liquid rennet to 1/4 c. water. Stir until dissolved. Add rennet/milk mixture to milk. Stir about half a minute. Then let sit undisturbed for about 20 minutes. A firm curd should be formed by then, floating on the whey. Cut up the curd with a knife. Heat slowly to 100 F (takes about 10 minutes), stirring gently. Remove from heat. Let rest five minutes. Pour off whey. Place curds in a bowl. Heat in microwave oven for two or three minutes (until it becomes soft and workable). Pour off whey. Knead cheese like bread, working in 1 teaspoon. salt. Cool. And eat!
Old-Fashioned Cottage Cheese
Heat 2 gallons of fresh farm milk to 85 F. Add 1/2 c. buttermilk, kefir, or yogurt for starter, and 2 teaspoons rennet. Stir and let sit in warm place for two hours. By then it will have clabbered (separated into curd floating on top of whey). Cut curds into as nearly as possible equal-sized cubes. Heat cubes in the whey to 140 F (higher temp gives you tougher curd, lower gives you more tender curd), stirring often. Drain off whey. Put curd into clean, thin cloth and let hang and drip for several hours. Break up curds into a bowl. Flavor to taste. When I was a little girl I liked it in a bowl with cream and sugar, but my daddy preferred it with salt and pepper.
Instant Split Pea Soup:
for Folks with a Grinder
Mill split peas into flour. Mix 1 cup of the split pea flour with eight cups of water. It thickens immediately. Add shredded vegies as
economy hits close to home
Well the economy has struck. Husband go laid off today...10 years there and his notice was..today is your last day.
This is very frightening. We have 8 dependents.He works in the manufacturing industry. He already commuted 90 miles round trip for this job. There isn’t much hope of another good paying job in his field with in that drive. I must write to our government officials and thank them for creating this huge economic mess.
I think I am gonna be really thankful I have eggs in the incubator and goats that I plan on breeding.....and 200 dollars worth of garden seed waiting to be planted.
And this is how easy the world tilted on Wednesday in Tenn.
granny
http://www.homesteadingtoday.com/showthread.php?t=295957
Lots of frugal tips.
Don’t overlook dryer lint as a starter base for starting seeds - saves on potting soil and is less messy. You can “stick” seeds to strips of it just by wetting it and dropping on the seeds, then letting it dry again. Plant the strips directly into the garden (sort of make-your-own seed tapes). Most dryer lint is pretty much cotton (or dog hair in our house ) and rots away once planted. Moistened, it can also be formed into “ peat pots” if you have one of those little dealies that are meant for use with newspaper (actually, any sort of mold would probably work). Flat pieces, moistened, can be used for germination tests or for germinating seeds.
http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_arthritis.htm
QUESTION: I have been told that ACETYL-MYRISTOLEETE will help arthritis. Is this a
herbal substance? What can you tell me about it?
ANSWER: Unfortunately, cetyl myristoleate is not natural or herbal. It is a compound developed by a man named Harry W. Diehl in a home lab in Maryland. I did some research for you and it seems his company sells this product and includes milk thistle, which is a liver tonic and cleanser. My first question is, if this is healthy, why include a liver cleanser?
The following list includes several herbs that may help relieve the pain of arthritis. There is no known cure.
· Devil’s Claw: an anti-inflammatory, analgesic, digestive stimulant, Devil’s Claw is officially recognized as an anti-rheumatic in Europe.
· Yucca: Yucca improves digestion with actives called saponins. A problematic digestive system can result in excess histamine production, which leads to worsened inflammation and pain in some people.
· Alfalfa leaf: Alfalfa leaves provide needed nutrients to help bring your body to a healthy and aid in healing.
· Wild Yam root: (AKA Rheumatism Root) This root is an anti-inflammatory that can help reduce pain. It also has mild diuretic properties to gently cleanse the body of toxins and waste.
· Sarsaparilla root: Sarsaparilla is officially recognized in Europe for its anti-rheumatic, anti-inflammatory properties.
· White Willow bark: White Willow Bark contains salicin, a pain reliever. Salicin is used to make aspirin, but when the herb is used, it will not irritate the stomach.
· Horsetail: Horsetail contains silica, which is vital in strengthening and regenerating connective tissue (found abundantly in joints).
· Chickweed: a mild laxative, Chickweed aids in overall cleansing of the body. The laxative effect is so mild that most people do not notice it.
As with any herb, if you are pregnant or nursing, or if you are taking any type of medication, you should consult your doctor.
ANSWERS FROM DAVID BRILL
PAIN
QUESTION: I’m finding that the fingers on both hands are difficult to manipulate 1st
thing in the morning. They do improve later although there remains some
stiffness throughout the day. Also I’m in constant lower back pain when
using a treadmill or playing golf, which does not ease at all.
ANSWER: I would suggest seeing a doctor in your area to find out what is wrong, without knowing your age or other factors it is hard for me to guess what is wrong.
If I had these symptoms I would assume I had a problem with inflammation and possibly circulation or nerve issues.
Ginkgo is good for circulation
Saint Johnswort is good for nerve issues
Turmuric is a great antiinflammatory
Hawthorn is good for circulation and connective tissue issues
ABSYNTHE
QUESTION: my husband is trying to tell me absynthe can be used as an arthritus(sp) cure, or to ease the pain. I can’t find that in any of my nutritional material. Is that true?
ANSWER: I am assuming you are talking about Wormwood sometimes called Absinthe or Absinthium, Latin named: Artemesia absinthium.
This herb has been traditionally used internally for intestinal worms, amoebas and other parasites. It has also been used externally as a linament in vinegar or as a bath for rheumatism, sprains, strains, and sore muscles, this may be the association for the arthritis mentioned in your question. It is also a strong bitter herb, in the realm of herbal medicines there are herbs that have the same actions and are much safer to consume.
Caution is suggested for use of this herb, it is very toxic and should only be used by those trained to do so, it is high in volatile oils: pinene and thujone (a central nervous system poison) other constituents include absinthin, absinthic acid, cadinene, isovalerianic acid, lignans, phenolic acids, phellandren.
ARTHRITIS
QUESTION: I would like to know of a herb and how to prepare it for easing inflamation. This would be from arthritis
ANSWER: Devil’s Claw, Yucca, and Alfalfa seed. All are traditional arthritis remedies. They decrease pain and inflammation.
Meadowsweet, Honeysuckle, Mulberry bark, Willow bark, Black or Sweet Birch, Wintergreen. For symptomatic relief of pain and inflammation similar to aspirin.
Other anti-inflammatory compounds not in above categories: Guiac (Guiacum) or Lignum vitae, Boswellia (Ayurvedic herb), Turmeric and Sarsaparilla
In the diet
Increase water consumption. Most people don’t get enough water, but the water it helps with the inflammation and increase the fluids between joints cushioning them more. I would drink upwards to a gallon a day.
Increase Omega 3 fatty acids. If the consumption of dietary or supplementary Omega 6 to Omega 3 fatty acid ratio is off, inflammation will increase. Increase fish oils, or flaxseed oil for vegetarians, but flaxseed is harder to absorb.
Eliminate refined or processed foods it whole foods, lots of colorful fruits and vegetables. You want a diet rich in Flavonoids, which are anti-inflammatory. Therefore increase consumption of berries, grapes, cherries, rose hips, dark chocolate (unsweetened), colorful edible flowers, elderberries, blueberries, black and red raspberries.
There are other specific foods that are helpful. Pineapple contains Bromelain, an anti-inflammatory. Papaya has anti-inflammatory components. Paw Paws are a native fruit, called custard banana, with similar properties. Lemon juice or apple cider vinegar—one tablespoon in 8 oz water, drink throughout the day. Must be freshly squeezed lemon juice. Raw vegetable juices
Raw milk contains constituents some say reduce inflammation in arthritis.
http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_smoking.htm
SMOKING
Answers from Karen:
QUESTION: I have been smoking for a very long time and have tried to quit many times. I want something that I can continue to take until I feel the smoking habit is gone. Any suggestions? I’m 56 and really don’t want to put on pounds either.
ANSWER: Congratulations on trying to quit smoking. Unfortunately, the only thing that will cure the dependency your body has developed for nicotine is to stop - Cold Turkey. There is no herb that will feed that addiction. I would suggest increasing the Zinc in your diet, though, since one of the things smoking purportedly does is decrease the amount in our systems.
QUESTION: I’m in the process of kicking the NASTY smoking habit. I have herd a lot of good about the herb
LOBELIA, so I went and bought LOBELIA(inflata)50mg capsules. My question is is how many capsules should I take and how many time a day. There seems to be all different answers on the internet on the right dosage (I sure wouldn’t want to OD on it) can you help.
ANSWER: Lobelia, also called “Indian Tobacco” or “pukeweed” in large amounts can cause vomiting and could be fatal. Lobelia is usually used for coughs and other respiratory problems, but should never be taken internally long term. It is an anti-spasmodic as well as an expectorant. It is usually combined with other herbs as it is very potent. I wouldn’t venture a guess as to dosage. I can’t find anything referencing using it as a smoking cessation aid. Since it is purported to have nicotine-like effects, it is probably feeding your cravings rather than eliminating or suppressing them. I did find a reference saying that more than 50 mg can suppress breathing, depress blood pressure and even lead to coma. Vitamins C, E and B complex will help you to rebuild your system. Catnip, hops, skullcap and valerian root are better choices to reduce the anxiety and nervousness associated with nicotine withdrawal. Dandelion Root and milk thistle will help protect your liver from the toxins and slippery elm will help to relieve any lung congestion and coughs.
QUESTION: What i am looking for is a natural herb’s that remove nicotine from the body. In combination with helping with stress, etc that come with nicotine withdrawal. Any information would be greatly useful.
ANSWER: Congratulations on trying to kick the habit! Vitamins C, E and B complex will help you to rebuild your system. Catnip, hops, skullcap and valerian root are good choices to reduce the anxiety and
nervousness associated with nicotine withdrawal. Dandelion Root and milk thistle will help protect your liver from the toxins and slippery elm will help to relieve any lung congestion and coughs. If you are interested in a custom formulation, please e-mail me with the word ORDER in the subject line and ask for my smoking cessation tea.
Answers from David:
QUESTION: Is there a herb that if I drink would cover up any tobacco use on a
insurance test?
ANSWER: None that I know of. I’d try stopping the tobacco.
QUESTION:
I was wondering if you know of any herbs that can assist in the reduction of nicotine cravings?
ANSWER: For Smoking Cessation yes there are herbs which reduce the cravings, make cigerettes taste bad and help with withdrawal.
Here are a few examples:
Lobelia, Pukeweed, Indian Tobacco, Latin Named: Lobelia inflata, L. cardinalis, L. syhpilitica
Lobelia is an Antispasmodic especially to the lung and diaphragm it is appropriately used for cough, spastic bronchitis, hiccups along with spasm in the muscle tissue and caused by the nervous system. In some instances it has been shown to decreases nicotine cravings (lobelia is closely related to the nicotine plants in the plant kingdom and it is theorized that the chemicals in lobelia take up the nicotene receptor sites in your body reducing cravings).
Lobelia is contraindicated during Pregnancy (unless you know what you are doing), low Blood Pressure, Depression and people who get nauseated easily.
The dosage of lobelia is suggested in drops starting very low (5-10 drops of tincture) and working up a drop at a time until nausea occurs then drop back a couple drops to relieve the nausea. Lobelia can be irritating take it with food.
To make cigarettes taste bad use Plant Name: Licorice Root, Latin Named: Glycorrhiza uralensis or Plant Name: Fennel Seeds Latin Named: Foeniculum vulgarus
To help with withdrawal utilize Fresh Oats, Latin Named: Avena sativa
http://www.herbnet.com/ask%20the%20herbalist/asktheherbalist_sinus_infection.htm
ANSWERS FROM KAREN
SINUS INFECTION
QUESTION: My doctor diagnosed me with a sinus infection and prescribed me antibiotics. Will this sinus infection cause me headaches and what causes me to get a sinus infection. Is it something I eat? Or am I deficient in some way?
ANSWER: Could very well be what you’re eating. White flour is the number one culprit. I suffered from this myself for years. Then, while on the Atkins Diet, I eliminated the white flour from my diet and lo and behold, no more sinus problems - at all! Amazing isn’t it. I don’t have trouble with whole wheat ground flour, but if I even put a piece of white bread in my mouth, within 10 minutes, my head plugs up and I’m all phlegmy. You might try eliminating white flour from your diet before pursuing other options. Even with herbs, why take something you don’t really need?
QUESTION: Can you recommend any herb to help sinuses?
ANSWER: Help sinuses? What exactly are you trying to accomplish? Lots of times, sinus problems are a direct result of what we’re eating. (personally, I can’t eat anything with white flour in it or my sinuses plug up, and I mean immediately!) I would check to see what’s in your diet first to make sure you’re eating correctly. Wheat and corn are the two most common food associated with allergies. I would make sure you aren’t taking in any white flour, white sugar, preservatives or artificial sweeteners. Are your sinuses infected, or plugged up? Actually, my favorite herb for a plugged up nose was ephedra. The FDA has banned its use now in most of the country, but if you have access to ephedra tea, it can really help with a stuffy nose. My Allergy Tea might be helpful for you. You can find it at www.allgoodegifts.com in the Apothecary under medicinal teas.
ANSWERS FROM DAVID:
SINUSITIS
Question: I have been experiencing sinus problems now for some time. I have been
told that I have chronic sinusitis. What do you recommend?
Answer: Why do you have chronic sinusitis is it allergies, infections, poor diet, stress, lack of exercise, all these and more can affect this issue. I would really like more information about you, diet, lifestyle, health etc. Without that I am taking a shot in the dark. It seems you have tried everything, but I will give you some things to think about.
For allergies use Eyebright and Gano Derma to lessen histamine response, check
what you are allergic too, many people are allergic to milk or gluten found
in lots of food products, others dust, mold etc. To reduce reaction remove
allergen from your diet or environment first and for most. For constant colds and flu use immune building herbs such as medicinal mushrooms or Astragulus to build your immune system, for acute onset of a cold or flu use Garlic and Echinacea in large amounts. Some people have taken up to 9 cloves a day the first couple of days, for Echinacea it has been used successfully at a teaspoon of tincture every couple of hours for the first 3 days.
Eliminate sugars and empty calories from your diet, anything with corn syrup,
glucose, sucrose, dextrose, maltose, and any alcohol sugars such as sorbitol,
all refined or bleach flour or wheat products, such as pasta, cereal and
bread. Stay away from all processed foods. The fuel of infection is sugar
and carbohydrates. Fat free products are full of sugars, they take the fat
out and add sugars for flavor and texture, avoid them also. No soda, juice,
sports drinks or sweetened teas or coffee.
Your diet should consist of water, vegetables, proteins then a small amount
of fat. Make a 3 X 5 card up and list the following:
1 Water
2 Vegetables and fiber
3 Proteins
4 Fats
Take the card everywhere you go, before eating or planning a meal pull the
card out and look at it, your choices are easy now, start with 1 as your
preferred drink, 2 should be your major part of the meal (look for the salad
or vegetarian menu choice), 3 protein should be the size of a deck of playing
cards about 4 oz, fats are not all bad and we need essential fatty acids, but
fats should consist of less than 15-20 percent of your diet. Use Olive oil,
fats from deep sea fish, small amounts of nuts and seeds on salad to dress the salad up. These should cover the fat requirement in your diet.
Fruits are also full of sugar and should be your dessert of chose if you have
dessert at all.
Use immune building herbs such as:
Astragulus, Huang Qi, Yellow Leader, Latin Name: Astragulus membrananceus
Use medicinal mushrooms such as Gano derma, Maitake, Shitake and Chaga to help build the deep immune system and fight infection. Make broths of the
mushrooms as a base for vegetable soup or take them as tinctures.
Get as much Garlic in you as possible, add it to your daily diet, you should
smell like garlic.
Herbs specific for Sinusitis are:
Elder Berry and Elder Flower, Latin name: Sambucus nigra (European), S. canadensis Long history of use for sinusitis, colds and flu helps fight the germs involved.
Sage, Latin Name: Salvia officinalis dries excess mucus
Thyme, Latin Name: Thymus vulgarus, T. serphyllum powerful antiseptic use for bacterial or viral conditions.
The Chinese herb Bai Zhi \Bi-Zur\, Angelica, Latin Name: Angelica dahurica it is been traditionally used for excessive mucus discharge which comes and goes, sinus headache, sinusitis, rhinitis.
Calamus, Sweet Flag, Bitter Root, Muskrat Root, Latin Name: Acorus calamus long history of use for colds and flu. head colds with congestion, sinus Headache with fullness.
Barberry, Oregon Grape Root, Latin Name: Berberis vulgaris A gargle for sinus infection.
Eyebright, Latin Name: Euphrasia sp probably the number one used herb for Sinusitis. Use tincture 1/2 a teaspoon up to 4 times a day.
Lomatium, Bear Root (Bear Medicine), Biscuit Root, Latin Name: Lomatium disectum traditionally used for acute and chronic viral or bacterial disease, make as a tea then Inhale for sinus infections and sinus headaches before drinking.
Usnea, Old’s man beard, Latin Name: Usnea barbata Traditionally used for bacterial or viral conditions such as sinusitis.
Take Vitamin C 1 gram or more and take Zinc upwards to 200 mg per day to improve infection fight capabilities of your body.
Question: I just read that over 90 percent of chronic sinusitis is caused by a fungus
in the sinus cavity. can you suggest any herbs that might help eradicate
fungus?
Answer: I don’t know where you got your information, some people believe systemic Candadiasis (a fungus) causes allergic reactions in the body including sinus drainage or possible infection, if you had this you would be hospitalized. I am wondering if you have sinus drainage due to lots of colds and flus, chronic infection or allergies. I am wondering what is the cause and why.
Here are my thoughts and suggestions:
For allergies use Eyebright and Gano Derma to lessen histamine response, check what you are allergic too, many people are allergic to milk or gluten found in lots of food products, others dust, mold etc. To reduce reaction remove allergen from your diet or environment first and for most.
For constant colds and flu use immune building herbs such as medicinal mushrooms, astragulus to build your immune system, for acute onset of a cold or flu use Garlic and Echinacea in large amounts.
But to simply answer your question here is a list of herbs that have antifungal properties:
Internally (use in diet)
Garlic, latin named Allium sativum
Thyme, latin named Thymus vulgaris
Cardamom, latin named Amomom cardamomom
Most of the aromatic herbs in your spice closest, onions, ramps
Herbs that can be used as medicines internally, with herbalist guidance, many of these have antibacterial, antifungal and antiviral properties and many are only effective topically (they must be in contact with germ)
Myrrh, latin named Commiphora molmol or C. myrrha
Barberry or Oregon Grape Root, latin named Berberis vulgaris
Yellowroot, latin named Xanthorrhiza simplicissima
Chaparrel, latin named Larrea divaricata, L. Mexicana, L. tridentata
Usnea or Old man’s beard, latin named Usnea barbata
Spilanthes, latin named Spilanthes oleracea
Externally use only
Black Walnut, latin named Juglans nigra, use green hulls
External use or inhalation into lungs and sinus
Lavender essential oil, Latin named lavendula officianalis
Tea Tree essential oil
A non-herb product called Propolis which is gathered Bee resin
http://www.earthmountainview.com/earthwise/wildcrafting.htm
WILDCRAFTING
Wildcrafting is using plants from the wild just as they grow in nature. There is a rule of thumb to this.
You never take everything there is, only what you really need so that plants can reseed themselves.
The rule is that you walk so gently, you don’t even leave footprints to show you were there.
[An excellent page of common plants and how they can be used for food and health.
grann]
[A page about survival, below a snippet]
http://www.greatdreams.com/basic.htm
57. RAISING YOUR OWN CHICKENS:
Here’s a great idea for your meat chickens. You might want to consider feeding your chickens nothing but sprouted wheat if you don’t free-range your birds. However, free-ranged chickens and their eggs are healthier to eat. Buy wheat and soak it in a bucket of water overnight. Drain off the water (give it to the chickens) and let the bucket sit for 3 or 4 days. Rinse the wheat twice a day. Once the little root pokes out it can be fed to the chickens and will have so much more vibrational energy (or spark of life) and nutrition than the unsprouted wheat kernel had.
Chickens fed only on unsprouted wheat will dress out to about 8 to 9 pounds each—this sounds incredible but it’s really true. If you are going to raise chickens for meat it would be interesting to try this method. Chickens fed the regular way average 5 to 6 pounds on average.
The sad truth is that store-bought chicken is mushy and tasteless and of course, you get all the hormones and chemicals the chicken ate. When you taste your first home-raised chicken meat you will be in awe. Chickens raised on the sprouted wheat taste even better.
These days, anything you can get that is organic is healthier than anything you buy in a grocery store. Buying at local farm markets is preferable. Always ask if the food is organic before buying.
Even if you don’t eat your chickens this idea can be considered for the “after time” when perhaps you might be scrambling for something nutritious to feed your birds.
58. MONEY? What good will money be? Greenback are usually the first thing to become worthless in a sinking society. Gold, silver and gems are what are needed after the governments all collapse.
59 - SALT:
Salt is scarce in wet climates away from the ocean. The only natural source in such places is mineral springs. Vegetarian animals need salt and animals like deer and elk and mountain goats will go to a lot of trouble to get it. Porcupines need even more sodium than most in order to survive all the excess potassium they get from eating pine bark.
Thus, to find salt in the wilderness, find out where the animals get it. I once found what seemed to be too many deer trails in a certain area of forest, and after exploring a bit found that they all converged on a mineral spring. This particular spring was not shown on any geological survey map and was pretty much trampled into a mud-wallow by the deer and elk, but in a pinch a person could dig it out and get salty water. Note it is also a good place to get deer and elk, and maybe indian arrow-heads. Of course some mineral springs have poisonous amounts of minerals like arsenic in them too, so you’re taking a bit of a gamble with any non-tested mineral water.
60. SPROUTS - Don’t overlook sprouting as a great source of food in time to come.
For families with financial constraints buying even very large amounts of seeds to sprout is affordable. You can live entirely on sprouts.
The seeds stay viable for many years and are packed with nutrition and living, vibrating energy for your body. This is a “living” food vs. a dead food. If you have little storage space and few dollars you may want to learn more about sprouting.
Practice now, making and using sprouts. You can do it simply: for alfalfa sprouts (the most common) just use a tablespoon of seeds, soak them in some water in a jar over night. The next day pour off the water. The health food stores have a 3- piece lid kit to screw onto any wide-mouth canning jar. After you pour off the water invert the jar on an angle upside down (I use a little dish to set it in). Rinse those same sprouts twice a day, morning and night. They don’t need the sun to sprout.
After 2 or 3 days they will have all sprouted and you can set the jar in a sunny window if you wish to “green” them up for use in salads or eat out of hand. We always drink the rinse water because it’s packed with vitamins and minerals. Or use this water to water your plants. Or for your pet’s water.
Walton’s has a sprout variety pack that’s already vacuum packed and has lots of different kinds of sprout seeds. We bought ours back in 1997 and they are still sprouting great.
Some of the bigger seeds will make really big, long sprouts. They taste the best when eaten young, though. Older sprouts tend to taste somewhat bitter. A sprout can actually be eaten anytime the tiny little root appears. We usually wait a few days, though.
It will be fun to learn about sprouts and a great comfort again, if folks want very much to prepare but don’t have a lot of money.
continued.
[This page has farming, and lists of what to store for a years supplies, for when it hits the fan.
http://www.earthmountainview.com/An_Old_Fashioned_Farm.htm
INSECTS
Be aware of ticks, mosquitoes, and ants, and the diseases they carry.
Be watchful for Lyme disease from ticks. Also Rocky Mountain spotted fever.
Fleas can also carry disease
Find a natural insect repellent. Marigolds give off a scent that bugs and mosquitoes do not like.
Relieve itching: Use a cotton ball to dab mosquito and other bug bites with white vinegar straight from the bottle.
Repel Mosquitoes: Tie a sheet of dryer sheets through a belt loop when outdoors during mosquito season.
Mosquito bite relief: - Rub some onion juice on the bite. Smells, but works!
Insect Repellent: Make a solution of mint oil and rubbing alcohol, place in a spray bottle and spray yourself before any outings, the mint acts as a natural deterrent for most insects.
Bee sting relief - combine a little baking soda and water to form a paste...dab on bite.
Ants:
Keep a small spray bottle handy, and spray the ants with a bit of soapy water.
Set out cucumber peels or slices in the kitchen or at the ants’ point of entry. Many ants have a natural aversion to cucumber. Bitter cucumbers work best.
Leave a few tea bags of mint tea near areas where the ants seem most active. Dry, crushed mint leaves or cloves also work as ant deterrents.
Trace the ant column back to their point of entry. Set any of the following items at the entry area in a small line, which ants will not cross: cayenne pepper, citrus oil (can be soaked into a piece of string), lemon juice, cinnamon or coffee grounds.
Ants on the deck? Slip a few cut up cloves of garlic between the cracks.
Cockroaches
It is a little known fact that roaches like high places. If you put boric acid on TOP of your kitchen cabinets (not inside), if space allows between ceiling and cabinets, the roaches will take the boric acid to their nests, killing all of them. Boric acid is toxic by mouth - keep away from children and pets.
Catnip is a natural repellent to cockroaches. The active ingredient is nepetalactone, which is non-toxic to humans and pets. Small sachets of catnip can be left in areas of cockroach activity. Catnip can also be simmered in a small amount of water to make a “catnip tea” which can be used as a spray to apply around baseboards and behind counters. This natural repellent should only be used in homes without cats!
Keep a spray bottle of soapy water on hand. Spraying roaches directly with soapy water will kill them.
In an empty one pound coffee can, place 1 or 2 pieces of bread which have been soaked thoroughly with beer. Place in areas known to have roach infestations.
Leave bay leaves, cucumber slices or garlic in the affected area as deterrents.
The fruit of the Osage orange tree, the hedgeapple, is a natural roach repellent. Leave one hedgeapple per room for effective deterrence up to two months. You can learn more about hedgeapples for pest control at hedgeapple.com.
Non-toxic roach traps are commercially available. Inspect regularly.
Fleas
Citrus is a natural flea deterrent. Pour a cup of boiling water over a sliced lemon. Include the lemon skin, scored to release more citrus oil. Let this mixture soak overnight, and sponge on your dog to kill fleas instantly.
Add brewer’s yeast and garlic, or apple cider vinegar, to your pets’ food. However, it is not advisable to use raw garlic as a food supplement for cats.
Cedar shampoo, cedar oil and cedar-filled sleeping mats are commercially available. Cedar repels many insects including fleas.
Fleas in the carpet? The carpet should be thoroughly vacuumed especially in low traffic areas, under furniture, etc. Put flea powder in the vacuum cleaner bag to kill any fleas that you vacuum up, and put the bag in an outdoor garbage bin.
Trap fleas in your home using a wide, shallow pan half-filled with soapy water. Place it on the floor and shine a lamp over the water. Fleas will jump to the heat of the lamp and land in the water. The detergent breaks the surface tension, preventing the flea from bouncing out.
Mosquitoes
The most important measure you can take is to remove standing water sources. Change birdbaths, wading pools and pet’s water bowl twice a week. Keep your eavestroughs clean and well-draining. Remove yard items that collect water.
In a New England Journal of Medicine study, oil of eucalyptus at 30% concentration prevented mosquito bites for 120.1 minutes, while Bite Blocker with 2% soybean oil kept bites away for 96.4 minutes. (the eucalyptus oil must have a minimum of 70% cineole content, the active therapeutic ingredient.) Citronella, a common alternative to DEET, performed poorly, warding off bugs for only 20 minutes.
If you’re using the barbeque, throw a bit of sage or rosemary on the coals to repel mosquitos.
An effective natural bug repellent can be made using garlic juice. Mix one part garlic juice with 5 parts water in a small spray bottle. Shake well before using. Spray lightly on exposed body parts for an effective repellent lasting up to 5 - 6 hours. Strips of cotton cloth can also be dipped in this mixture and hung in areas, such as patios, as a localized deterrent.
Neem oil is a natural vegetable oil extracted from the Neem tree in India. The leaves, seeds and seed oil of the Neem tree contain sallanin, a compound which has effective mosquito repelling properties. Neem oil is a natural product and is safe to use. Neem oil is also an excellent skin moisturizer and highly regarded for its wound healing properties. Look for new Neem Oil-based commercial products on the market. The website, nutraceutic.com, is one source.
Planting marigolds around your yard works as a natural bug repellent because the flowers give off a fragrance bugs and flying insects do not like.
Campers often report that the very best mosquito repellent is Avon Skin-So-Soft® bath oil mixed half and half with rubbing alcohol. Another recommended insect repellent is Vick’s Vaporub®.
Thai lemon grass
(Cymbopogon citratus) is a natural and effective mosquito repellent. It contains the natural oil, citronella, which is safe and effective; in fact, lemon grass citronella is considered more effective than true citronella as an insect repellent.
You can buy Thai lemon grass at garden centers and supermarkets, and it grows readily into a clump about 15” across and about 2ft tall. To use as a mosquito repellent, break a stalk off from the clump, peel off the outer leaves, until you find the scallion-like stem at the base. Bend the stem between your fingers, loosening it, then rub it vigorously between your palms - it will soon become a pulpy, juicy mass. Rub this over all exposed skin, covering thoroughly at least once. You can also make a tincture using alcohol, for spray applications. Plantings around the patio will also help repel mosquitoes.
Flies
Use mint as a fly repellent. Small sachets of crushed mint can be placed around the home to discourage flies.
Bay leaves, cloves and eucalyptus wrapped in small cheesecloth squares can be hung by open windows or doors.
Place a small, open container of sweet basil and clover near pet food or any open food in the house.
A few drops of eucalyptus oil on a scrap of absorbant cloth will deter flies. Leave in areas where flies are a problem.
You can make your own flypaper with this simple recipe: Mix 1/4 cup syrup, 1 tbsp. granulated sugar and 1 tbsp. brown sugar in a small bowl. Cut strips of brown kraft paper and soak in this mixture. Let dry overnight. To hang, poke a small hole at the top of each strip and hang with string or thread.
A plastic bag filled with water is an effective fly deterrent
Moths
Cedar chips in a cheesecloth square, or cedar oil in an absorbant cloth will repel moths. The cedar should be ‘aromatic cedar’, also referred to as juniper in some areas.
Homemade moth-repelling sachets can also be made with lavender, rosemary, vetiver and rose petals.
Dried lemon peels are also a natural moth deterrent - simply toss into clothes chest, or tie in cheesecloth and hang in the closet.
Earwigs
Diatomaceous earth is a safe and effective way to control earwigs in the home. One application in key spots (bathroom, baseboards, window frames) can be a long-term repellent.
To trap earwigs, spray a newspaper lightly with water, roll it up loosely and secure with a string or rubber band. Place on the ground near earwig activity. The next morning pick up and discard the paper in a sealed container.
Another method to trap earwigs is to take a shallow, straight-sided container and fill it half full with vegetable oil. Clean the trap daily; the oil can be re-used.
Silverfish
Silverfish prefer damp, warm conditions such as those found around kitchen and bathroom plumbing. Start by vacuuming the area to remove food particles and insect eggs. Silverfish can be easily trapped in small glass containers. Wrap the outside with tape so they can climb up and fall in. They will be trapped inside because they cannot climb smooth surfaces. Drown them in soapy water. The best preventive control is to remedy the damp conditions.
Wild cherry trees encourage peach borer and tent caterpillar.
Elms are breeding quarters for canker worms
Wild roses foster rose chafer
Red cedars are alternate hosts for rust disease of apple and quince
http://www.earthmountainview.com/earthwise/companion_planting.htm
NOTE: Companion Planting is what you do yourself so that you don’t have to use chemicals in your garden.
Companion planting is based on the idea that certain plants can benefit others when planted in near proximity. The scientific and traditional basis for these plant associations are discussed. A companion planting chart for common herbs, vegetables, and flowers is provided, as is a listing of literature resources for traditional companion planting.
Generally, companion planting is thought of as a small-scale gardening practice. However, the term here is applied in its broadest sense to include applications to commercial horticultural and agronomic crops.
Trap Cropping
Sometimes, a neighboring crop may be selected because it is more attractive to pests and serves to distract them from the main crop. An excellent example of this is the use of collards to draw the diamond back moth away from cabbage
Symbiotic Nitrogen Fixation
Legumes—such as peas, beans, and clover—have the ability to fix atmospheric nitrogen for their own use and for the benefit of neighboring plants via symbiotic relationship with Rhizobium bacteria. Forage legumes, for example, are commonly seeded with grasses to reduce the need for nitrogen fertilizer. Likewise, beans are sometimes interplanted with corn. On request ATTRA can provide additional information on Rhizobium inoculation.
Biochemical Pest Suppression
Some plants exude chemicals from roots or aerial parts that suppress or repel pests and protect neighboring plants. The African marigold, for example, releases thiopene—a nematode repellent—making it a good companion for a number of garden crops. The manufacture and release of certain biochemicals is also a factor in plant antagonism. Allelochemicals such as juglone—found in black walnut—suppress the growth of a wide range of other plants, which often creates a problem in home horticulture. A positive use of plant allelopathy is the use of mow-killed grain rye as a mulch. The allelochemicals that leach from rye residue prevent weed germination but do not harm transplanted tomatoes, broccoli, or many other vegetables.
Physical Spatial Interactions
For example, tall-growing, sun-loving plants may share space with lower-growing, shade-tolerant species, resulting in higher total yields from the land. Spatial interaction can also yield pest control benefits. The diverse canopy resulting when corn is companion-planted with squash or pumpkins is believed to disorient the adult squash vine borer and protect the vining crop from this damaging pest. In turn, the presence of the prickly vines is said to discourage raccoons from ravaging the sweet corn.
Nurse Cropping
Tall or dense-canopied plants may protect more vulnerable species through shading or by providing a windbreak. Nurse crops such as oats have long been used to help establish alfalfa and other forages by supplanting the more competitive weeds that would otherwise grow in their place. In many instances, nurse cropping is simply another form of physical-spatial interaction.
Beneficial Habitats
Beneficial habitats—sometimes called refugia—are another type of companion plant interaction that has drawn considerable attention in recent years. The benefit is derived when companion plants provide a desirable environment for beneficial insects and other arthropods—especially those predatory and parasitic species which help to keep pest populations in check. Predators include ladybird beetles, lacewings, hover flies, mantids, robber flies, and non-insects such as spiders and predatory mites. Parasites include a wide range of fly and wasp species including tachinid flies, and Trichogramma and ichneumonid wasps. Agroecologists believe that by developing systems to include habitats that draw and sustain beneficial insects, the twin objectives of reducing both pest damage and pesticide use can be attained. For detailed information on establishing beneficial habitats, request the ATTRA publication Farmscaping to Enhance Biological Control.
Security Through Diversity
A more general mixing of various crops and varieties provides a degree of security to the grower. If pests or adverse conditions reduce or destroy a single crop or cultivar, others remain to produce some level of yield. Furthermore, the simple mixing of cultivars, as demonstrated with broccoli in University of California research, can reduce aphid infestation in a crop.
continues with the many plants that are used.