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Organic India is offering 18 different blends of organic Tulsi Tea. 18 different flavours to try and savor!
They have Sweet Rose Tulsi Tea, and Lemon Ginger Tulsi Tea. They have Chai Masala Tulsi Tea, and Vanilla Creme Tulsi Tea…. I could go on and on! I simply love tea.
More and more people are discovering the benefits of drinking various types of organic tea. Whether it be green tea, Chinese medicinal teas, herbal teas, or specially blended “weight loss” tea, those seeking the maximum “cleansing” benefit of these special kinds of tea are choosing the “organic way” to insure receiving the utmost health benefits without danger of pesticides and other chemicals that may possibly be found on regular, commercially grown and processed tea.
Green tea, for example, is derived from the plant species known as camellia sinensis , which also is made into a number of other teas, including black, oolong, pu-reh or medicinal tea, and white tea. The final type depends on when the tea is picked and processed afterwards. Green tea is known to many for its high levels of anti-oxidants, as well at it’s successes in preventing and treating various forms of heart disease and cancers. Many green tea drinkers in oriental countries consume as many as eight cups of tea per day; the result being a mush lower incidence of prostate and other cancers than by people living in western countries. The high anti-oxidant levels found in green, together with a diet consisting of more fish and vegetables and less meat a dairy fats account for this trend for less cancers and heart disease among Orientals.
Pu-erh tea is also derived from the same plant as green tea, but is processed differently to give a different taste. Being a darker tea, it is claimed by many to be al alternative to drinking coffee, yet maintains many of the same benefits of green tea. Pu-erh tea has much less caffeine than coffee; and is often aged in caves to give it a strong, natural flavor. It is recommended to drink at least one glass of pu-erh tea with every meal, especially the main meal.
Oo-long or wu-long tea undergoes a special fermentation process to give is a special light, sweet taste resembling flowers. Oo-long is often served in fine Chinese restaurants as a desert tea to cleanse to palate following a meat of fish meal. Organic brands of Oo-long tea are supposed to be free of any chemicals that might be used in the fermentation process. This tea is often recommended as an aid to digestion, and many drink at lest four cups of tea daily.
Other types of tea derived from the camellia sinensis tea plant include Baozhong tea, a cross between green and Oo-long tea, and white or yellow teas. Baozhong tea is reputed to undergo less oxidation in processing and is said to contain the same beneficial anti-oxydents as green tea with the medicinal qualities of Oo-long tea. White tea is actually derived from a sub-species of the camellia sinensis plant and is dried and steamed immediately after picking. It is known to be high in anti-oxidents. As it comes from only one province of China, it is not as well known as other types of tea.
As with all types of organic food and beverage products, true organic teas must bear the proper organic label. Those sold in the U.S.A. and are at least 95% organic must be labeled UDSA Organic; and those which are 100% organic must state this fact accordingly. The most beneficial value of all of these teas results from drinking several cups or glasses per day, combined with a diet high in whole grains, vegetables and fish.
Like many other Mediterranean countries, Israel is blessed with the climate suitable to grow an array of fruits indigenous to the region as well as the land’s history. Olives are one of the oldest fruits known to man and have been mentioned in biblical texts all the way from the story of Noah in the Book of Geneses: “And lo, the dove returned to Noah, this time with a freshly plucked sprig of olive branch in her mouth”. Both the fruit as well as the oil are used extensively, not only in Israel, but all over the world. The benefits of using non-saturated olive oil in cooking is well known; and is gaining in popularity everywhere, despite the higher price for it, as compared to vegetable oils made from soy beans, corn, peanuts, and even canola. Olive oil was used to anoint kings in many ancient lands, and was used extensively by the ancient Greeks as both a protection against sunburn as well as to make their bodies ‘glisten’ during athletic competitions.
Olive oil comes in many varieties, and flavors, ranging from more acidic (and bitter) natural varieties, to the more refined types which foreign households are accustomed to using.
Today, one sees olive trees all over Israel; and many parks, private homes, and apartment buildings have olive trees gracing their lawns and gardens. Olives are ‘in season’ from mid-September to late March, depending on location and type of olives picked. The most popular type of olive is the round Maraschino which is grows in most locations as ranges anywhere in size from around 1 cm to 2 1/2 cm in length. These olives are either picked green or ripe, and can either be found in cans, jars, or in barrels in many grocery stores and open air markets. My favorites are the extra large Greek olives, most of which are imported either from Greece, Turkey, or Cyprus. They have a unique taste that appears to be from secret recipes handed down from generation to generation. One of the favorite types more indigenous to Israel and the Middle East is the Syrian olive which is longer and more pointed than the Maraschino. It is often found in open air markets and is usually ‘cracked’ or partially broken during processing to enhance its flavor, together with the addition of lemon wedges and garlic cloves.
I like to process my own olives, which, if done properly, taste better than the commercially processed ones. A simple recipe involves taking about two kilograms of freshly picked olives and soaking them in water for about two weeks, changing the water daily. After this process, place the olives in clean jars with intermittent layers of salt, lemon wedges and garlic cloves. Olive leaves can be added as well for both taste enhancement and eye appeal. Fill with water until full. Before closing the jars, add a layer of olive oil on top to enhance the flavor and prevent mold from forming. Place the filled jars in a dark place like a pantry for a minimum of 2-3 months before opening. It’s a good idea to write the date when the jars were filled so as not to open them too early. Olives not stored long enough will have a bitter taste.
Olive production has been recently hampered by pests like the Med-fly, which damages and deforms the fruit. For this reason, especially if you are ‘going organic’ and want olives from unsprayed trees, you will probably have to ‘cull out’ at least 20% or more of what you pick. The results are worth it, for you will not only have the pleasure of eating home processed organic olives, but the satisfaction of partaking in a tradition that is as ancient as the Bible itself.
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Natural healing, or letting one’s own body heal itself through harmony in lifestyles, diet, and other factors, is becoming more and more practiced these days. One of the world’s most authoritative persons on the subject of natural healing, Micho Kushi, wrote a very informative book on natural healing through macrobiotic diets.
Professor Kushi, of Japanese origin, and connected with the Abraham Lincoln School of Medicine at the University of Illinois, became interested in macrobiotic eating and its connection with fighting diseases. Kushi theorized that a person’s health and ability to fight disease coincides with a ‘balance’ in the Yin and Yang (or right and left) hemispheres of his physical harmony. All different kinds of medical dysfunctions, including various types of cancer, were noted by Professor Kushi; as well as his macrobiotic way to treat them.
Most people have diets which have an imbalance of Yin and Yang hemispheres. Foods compatible to each hemisphere, Yin or Yang, and how they should be prepared, and even consumed, have been subjects of intense research of macro biologists like Kushi.
For example, he noted that meats and dairy products, both Yang category foods, should be avoided by persons suffering from most forms of cancer. He also noted that foods which are allowed to be eaten should be cooked rather than eaten raw; and that one should chew each mouthful between 30 and 50 times before swallowing. The reasoning for this is not only does the thorough chewing make the food more digestible but the additional saliva and other body fluids are actually beneficial to ridding the body of the malignancy; a very important part of the body’s natural healing.
In other words, as per the time-worn expression goes, “you are what you eat”; and the diet consumed is very important in regards to the macrobiotic way of life. For this reason, it’s easy to see why people living in eastern Asian countries, including men, live long lives; with average life spans into the mid 80’s being considered normal. In countries like Japan, it’s quite common to see people still alive there up to age 100!
Source: Natural Healing by Michio Kushi, pub. 1978 by East West Publications, Boston Mass.
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They’re around you every day; and in fact you and your family use and consume products that in the long run can be just as deadly as weapons that kill and maim people in the millions. We are not referring to guns, knives, and poisons such as arsenic, cyanide or other kinds of poisons used to eradicate rodents and other kinds of pests. The products referred to here range from detergents and cleaning compounds to deodorants and cosmetics to even seemingly harmless food and beverage items.
Every time people wash their clothing in their washing machine, or their dishes in their dishwasher, they are using chemical compounds which, if used in large enough amounts can cause not only burning and severe skin irritation, but eventual cancers like melanoma. Even though some detergents may claim to be “non-toxic” or “environmentally safe” they still contain such ingredients as sodium or calcium hypocrite, or sodium tri-polyphosphate, which can become very dangerous chemical compounds if used excessively.
Cosmetic items such as lipstick, hand cream, deodorants and anti-perspirants, all contain such chemicals as aluminum chlorhydrate, propylene glycol, or BHA and coal tar dyes (both lipstick preservatives and color enhancers that are said to contain carcinogens or cancer causing compounds). Even that liquid ’soap less soap’ that most people keep in their bathrooms is so full of chemical compounds (ammonium chloride, sodium laurel sulfate, plus a number of color-dyes, fragrances, etc.) that it may be better to use old fashioned home-made hand soap, even if it contains lye and other caustic compounds.
You don’t have to go through the list of cleaning compounds or cosmetic items to find these poisons; but many food products have similar chemical compounds as well. Even that soft tub of margarine has what is called ‘trans-fat’ and is extremely bad for your heart if consumed in large quantities (many nutrition advisors claim it’s better to use pure butter than these so called “safe” cooking and spreading products.
Yes there are alternatives; and by acquiring knowledge of safer, environmental ‘earth-friendly’ products, you can protect yourselves and your families from the long term effects of these ‘lethal weapons’.
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Looking for a natural food product that is not only immensely healthy but even helps perk up your ’sexual appetite’? Then try figs. That’s right; these delicate and delicious fruits were first reputed to have been cultivated by both the ancient Egyptians, as well as the Minoans of classical Crete and Greece. They later spread throughout the Middle East, as well as the Mediterranean countries. They are mentioned in the Bible as one of the ‘Seven Species’ of ancient Israel, and were considered by the Romans as the “sacred fruit of the gods”. Figs are rich in dietary fiber and potassium, as well as several vitamins and other minerals.
Though they are eaten year round, especially in their dried varieties (still one of Turkey’s major agricultural exports), their true divineness is when eaten fresh in late summer. Being very fragile, the fig’s ’store season’ is very short (similar to apricots), and only last a day or two if kept at room temperature. Figs can be kept in refrigeration, however, for up to a week. They loose their special taste quickly, and it is recommended they be eaten almost immediately. Containing both carbohydrates and natural sugars, they are nourishing as well, and can be combined with other fruits, as well as with a variety of cheeses – particularly sheep and goat feta-type cheese. Stuffed figs, especially with cheese, has been a delightful light meal or dessert menu for literally thousands of years.
The attributes of these ‘fruits of the gods’ are well known to natural foods consultants as well as believers in holistic and natural solutions to a variety of conditions, including sexual incompetence. The Turks have long sworn by a special stuffed fig product containing a mixture of crushed walnuts and other “special ingredients”. “We call this ‘Turkish Viagra’, and it’s been in use here ever since ancient times” a Turkish dried fruit and spice vender was reported to have said to friends of mine in Istanbul.
Whether this preparation actually works for this special use, is probably a matter of ‘personal experience’. But the idea is fine, as various other natural food dishes are also alleged to increase one’s sexual desire. Figs also are terrific for assisting in another bodily function: bowel regularity. In fact, a number of natural laxative products contain figs as part of their ingredients.
One of the best ways to prepare fresh figs, besides just eating them raw that is, is to slightly boil them in light syrup containing brown sugar, water and anise or fennel seeds. After simmering for 7 to 8 minutes, remove them and allow them to cool at room temperature before adding a bit of fresh lemon juice. Them chill them for at lest 2-3 hours in your refrigerator. The result is a delightful desert or snack dish. After eating them in this manner, with some fruit sherbet if desired, you will understand why figs have been considered as ‘holy fruit’ by so many.
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