Life and my Garden

A Natural Winter Wellness Snack From the Garden

It’s the best part of having a food garden!

Being able to step outside and get the sort of snack a vegetarian like me drools over, for free.

It’s even better when that food is not just delicious…it’s medicine.

I’m not a doctor and I can’t and won’t recommend what is right for you, as I have no knowledge of your physical make-up and health issues.

But what I can tell you about is my experience.

Take my afternoon snack on this very chilly winter’s day here in outer Sydney, Australia.

My ‘one hundred percent natural winter wellness supplement on a plate’ afternoon snack consisted of my naturally homegrown orange segments, parsley, a nasturtium leaf & mint.

After eating this little combo the clarity, and energy clicks in, within 10 minutes after eating it.

There are good reasons for this.

Nasturtium leaves are an excellent source of vitamins A, C, and D, beta-carotene, iron, manganese, and flavonoids.

Mint is a natural anti-microbial agent and breath freshener. It contains small amounts of potassium, magnesium, calcium, phosphorus, vitamin C, iron and vitamin A.3. As a long held remedy for digestion, it is thought to do this by increasing bile secretion and encouraging bile flow. It also contains an antioxidant and anti-inflammatory agent called rosmarinic acid, and menthol, a natural aromatic decongestant that helps to break up phlegm and mucus.

Parsley feels like a multi-vitamin and mineral complex in one plant, to me. It’s active ingredients are said to include phenolic compounds, antioxidant flavonoids, essential oils like myristicin and apiol, and various nutrients like vitamins/minerals such as K, C, A, folate, iron, calcium, magnesium and potassium.

All I had to do was enjoy this plate of oranges and a few herbs, picked straight from the garden. It seems from the information I’ve gathered in years gone by, that my eyes, brain, digestion, heart & immunity get the kick they need in chilly weather, from this delightful food.

Most importantly, the food is ‘living’–the essence of life passes to me from the plants, as I consume the food. The enzymes were preserved because they were picked by me and consumed immediately.

My quirky ‘OCD add’ is to consume using a cocktail fork of course!

Only the best…..thats a ‘mind’ thing 😉

References:

Nasturtium Leaves: http://www.specialtyproduce.com/produce/Nasturtium_Leaves_8778.php

Parsley: https://draxe.com/parsley-benefits/

Mint: https://www.medicalnewstoday.com/articles/275944.php

Disclaimer: Please note I accept no responsibility for the outcomes of any actions taken by readers in response to my blogs, photos or videos. All posts I make are prepared carefully. I encourage you to always do your own research, for your needs. Happy reading.

#vintagetrishapothecary#winterwellness #foodasmedicine#naturalenzymes #onlythebest#washingtonnaveloranges #parsley#nasturtium #mint #vintagetrish

Kitchen, Life and my Garden, VintageTrish Kitchen

Fire up the Kombucha

I need to fire up the extra Kombucha brews as one of my kitchen tasks today.

Because booch takes longer to ferment in the winter–which seems to have arrived today with gale force winds – I need to activate more.

Kombucha is an effervescent drink with a slight sweetness, in my case made with black tea.

It has ancient origins.

It’s well worth doing if you can commit to the process. The scoby is living and needs care.

So back to my task at hand. I need five batches on the go, rather than the 3 I have in summer, for our needs.

The reason is simply that in summer a ‘batch of booch’ is ready in 3 days in our heat.

But in winter it takes 5–8 days depending on how low the thermometer dips. It’s exceptionally rare here in winter, to go below 2 degrees celsius overnight.

Since 1 jar is equal to one day’s drinks and a minimum of five days brewing time is needed… I need five!

So the two jars on the end (in the photo above) will be fed and filled today.

The small amount of raw sugar I use to ‘feed the scoby’ is mostly gone by the end of the process.

My husband and I drink it in its natural state after chilling of course.

Our grown sons still prefer their more traditional fizzy drinks.

Kombucha is delicious and refreshing, especially in summer heat. It is not generally considered an alcoholic drink, but it does ferment, which means it has some alcoholic content. Raw kombucha is approximately 0.5% alcohol if brewed correctly, apparently.

Hope your Monday is going well 🌸

#kombucha #drink#healthy #vintagetrish #vintagetrishkitchen#homelife #refreshing #winter #summer