Herbal Remedies

by Joanne on January 31, 2009

In the January issue of “Organic & Natural”, a free publication from Hannaford Markets, there was a chart indicating a variety of herbs and their uses in healing.  I thought it was interesting but couldn’t find an online reference. So here is my best attempt at copying the information.  I have only included the more familiar herbs.

Herb                      Use                                                                                                                                       

Chamomile           Soothes digestive problems. Calming effects. Relieves aches and pains of cold/flu.  Avoid if you are allergic to ragweed.

Dandelion              Gentle laxative. Detoxifying.  Used to make wine and also, use the roots for a caffeine free coffee substitute.

Echinacea               Boosts immune system. May prevent/shorten duration of colds/flu.

Ginger                    For motion/morning sickness. Improves digestion.  Makes aromatic tea.

Ginkgo                    Improves brain function. Enhances memory, vitality, circulation.  May be useful for age-related cognitive decline.

Lavender               Mild antidepressant. Relieves stress and insomnia. Also for headaches.  A tea of lavender is made to apply to insect stings.

Licorice                  Relieves adrenal exhaustion, anti inflammatory for respiratory ailments.

Mint                       Relieves cramps, indigestion, nausea, and heartburn. Popular for after dinner.

Rose Hips               Antioxidant and disease fighter rich in flavonoids. Improves body’s assimilation of vitamin C.  A memory aid.

Valerian                 Use for stress, insomnia, anxiety, restlessness.  Limit  of 1 to 2 cups a day.

 Events of Saturday…. one day before take off!   10583

Shane and I hopped in the jeep and went to Peter’s Cornucopia, the local and ONLY health food store in our area. But it’s a great place and very easy to get anything you want because Peter (the owner) is always available for one on one questions.  My purpose was to deliver 2 samples of the Zukay salsa and relish so he could try it and see if it was something he might want to carry in the store. After all, the salsas are Gluten free, wheat free…all natural..etc.  I gave him the Horseradish Relish and the Hot Salsa to try. If all goes well, I’ll be able to purchase them locally from here on in.  🙂

Following our delivery, we went to New Hartford Town Park for a walk along the ski trails.  I was amazed that no one was around. It was beautiful. The sun was shining.  We had the trails to our selves.

A Lonely Day at New Hartford Town Park

A Lonely Day at New Hartford Town Park

We stopped to get some herbs I had run out of: Bay leaves, Cilantro.  Then home to pack.  That was our afternoon.

A Crabby Dinner

We had crab cakes tonight and used the Zukay horseradish relish as our main flavoring ingredient:

  • 2 eggs, slightly beaten
  • 1 TBS Hummus (I do not like mayo. so I try to find substitutes)
  • 3/4 cup Black Eyed Peas, pureed to a paste.
  • 1 tsp Worcestershire sauce
  • 2 TBS ZUKAY Horseradish Dill Relish
  • 1 tsp ZUKAY Hot Salsa Viva
  • 1 tsp dry mustard
  • 1 16 oz can Premium Crab Meat
  • 1/4 cup grated, Parmesan Cheese
  • 2 large Plum Tomatoes – slice ends off and square then slice into 3 vertically.
  • dscn0047
  • 1 lemon, sliced.
  • dried Basil (optional)
  • Sea salt (optional)

Directions:

Preheat oven to 425 F.  Heat a saute pan on high with 1 TBS (or enough to barely cover bottom of pan).  Form 4 LARGE (I mean… MEGA) crab cakes and add to hot pan, about 2 – 3 minutes per side. Be careful flipping. They are big and delicate.  Meanwhile, drizzle EVOO on baking sheet and lay 4 tomato slices on pan. Cut 2 of the slices in 1/2 and lay the 1/2 up against the ones you just put on the baking sheet.  Sprinkle with basil and sea salt. Drizzle with oil.

Carefully remove the crab cakes from the hot saute pan and put on top of the tomatoes.  Squeeze 2 of of the lemon slices over the 4 cakes, then top the cakes with 1/2 a slice each. Bake 30 minutes at 425 F.  When done, remove and let sit  5 minutes before removing from bake sheet or serving.  Use any left over lemon slices for plate garnish.

Crab cakes and roasted veggies

Crab cakes and roasted veggies

 

Did you happen to notice I didn’t use bread crumbs in my crab cakes?  I don’t like using bread crumbs.  These cakes came out tasty and light. A really good, healthy meal

Lots of crab and not much else

Lots of crab and not much else

For the rest of this wonderful Saturday night, we may watch a DVD that Ted picked up today or, by the way I’m feeling right now, simply crash on the couch. 

I might be posting “in transit” tomorrow. Any which way – I’ll be posting on the way to warmer weather. Yahooo!

Take care.

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