Description: Pollen is everywhere here in New England and while the rain washes some of it away we still have folks who are sensitive to these pollens and molds. Dr. Pasternak talks about spring allergens, our body’s response and how naturopathic/integrative medicine work together to achieve an approach that supports our body’s natural intelligence. She offers practical tips and practical advice for those seeking to understand how pollens may be affecting us.
About My Guest: Dr. Pasternak’s interest in Naturopathic Medicine was sparked at an early age and has been a long-standing passion of hers ever since. She received her bachelor’s degree in cellular and molecular biology and her doctorate in naturopathic medicine from Bastyr University. During that time, she participated in various independent research projects with a primary focus on genetics. To help expand the availability of naturopathic care, Dr. Pasternak volunteered her time by providing medical services to the homeless population living in Seattle’s tent cities.
In addition to treating conditions related to the immune, endocrine, and digestive system, personal experiences lead Dr. Pasternak to dive deeply into the field of Lyme disease and other tick-borne illnesses. She studied the work of many renowned experts in the field, including Dr. Klinghardt, Dr. Ross, and Dr. Burrascano. She realizes the importance of treating the whole body, including clearing infections, restoring balance, nurturing damaged systems, and acknowledging the emotional hardships that come with the disease.
Through clinical experience, Dr. Pasternak has also discovered a passion for women’s health. She has helped numerous women regain their vitality through addressing hormonal imbalances contributing to infertility, menopausal symptoms, PMS, PCOS, and endometriosis.
When working with patients, Dr. Pasternak always seeks to find the root cause of disease and values taking time to educate her patients. She creates customized treatment plans for each person, utilizing a blend of nutrition, botanical medicine, and craniosacral therapy. She is a member of naturopathic medical associations on both the state and national levels and continues to expand her knowledge by staying up-to-date on current medical advancements.
Transcript: #65 Tonya Pasternak
Description: Want to lose weight, feel better, more productive but haven’t decided what approach to take? Kathleen Gage talks about her journey adopting a plant-based diet that improved her quality of life in so many ways: weight loss without dieting, more energy, runs marathons and manages her business with more productivity. Sounds good yes? Well, plant-based eating that minimizes processed foods, meats and increases organic, local purchases for fruits, veggies, legumes, and grains can make a difference. Join us for an enlightening discussion where Kathleen shares her story and discusses the benefits of plant-based eating.
About My Guest: As a marketing and business strategist, Kathleen Gage has made it her mission to teach solo and small business owners how to become visible to their market through the power of clarity of their message and to package their core message into speaking engagements, books, information products and consulting and coaching services. Applying the very strategies she teaches her clients, Kathleen is rapidly growing her name recognition and position in a new market moving forward in 2019; the whole food, plant-based, vegan market. On a mission to raise awareness about the health and business benefits of a plant-based lifestyle, Kathleen has immersed herself into a lifestyle that is healthy, compassionate to animals and kind to the planet.
Transcript: #64 Kathleen Gage
While we wait for the rain to stop here in the NE, spring flowers brighten up our landscapes. The grass is an ‘Emerald City’ green. Bulbs rise, flower, come and go as we place seeds in the ground for early crops. Clovers will be coming up soon though I kinda take the little white clover blossoms for granted.
Botanical name: Trifolium repens
Common names: white clover, shamrock
Parts used: whole plant, Peterson’s field guides to medicinal plants states the entire plant can be used.
Uses: teas, washes for sores, ulcers, very popular in Europe. This plant was brought to our country with the early settlers during the 1600-1700’s. It’s short, a perennial and flowers from April to September with shamrock type leaves. As you can imagine, looking for four-leafed clover was and is considered a sign of good luck. In Europe, flower tea was used for rheumatism and gout. In North America, the Native Americans used the leaf tea for colds, coughs, and fevers.
Jethro Kloss, an American icon in the world of herbalism, lived from 1863 to 1946 and practiced herbal medicine. He used white clover blossoms in a tea to cleanse the system, especially if ulcers, boils or other skin ailments were present. He also noted that poultices, tea washes applied externally, helped heal sores, ulcers too.
White clover has been used for many years as a ground cover. It is useful as a ground cover for its nitrogen-fixing properties. There are nodules on the roots that literally grab nonusable nitrogen from the air and with the help of bacteria convert it into a plant usable form which is important for plant growth and provides protein source for foraging animals.
Benefits of White Clover: (from the University of Hawaii cooperative extension service pdf.)
1. Excellent for attracting beneficial insects, for reduced- or non-chemical pest management, for controlling erosion, suppressing weeds once established,
2. …and as a source of organic nitrogen good for quick growth and establishment,
3. …for bearing equipment traffic
4. …tolerates low fertility soils
5…. fair shade tolerance suitable for higher elevations
6. …good forage for animal grazing systems;
7. …high production, nutritional quality, and palatability
8. For use in plantation and orchard cropping systems including macadamia and coffee, in vineyards, and as a living mulch in vegetable cropping systems.”
In doing research for this article I came across a blog: insteading.com they use white clover as a living mulch, planting it in the garden to keep down weeds; eventually, it becomes mulch, retains moisture, attracts pollinators, and improves the soil. When I visited Michael Judd’s property, (author of Edible Landscapes), I saw his use of crops like mint growing in many places. He explained to us that he was not worried about keeping them harnessed. He cut them down periodically during the growing season and they became mulch there and then. It seems Insteading supports the same practices.
Last but not least, white clovers attract pollinators. White clover honey is one of the most popular honey here in the US, light in color and milder in taste.
Teas are easy: gather flowers, leaves at peak growing times, dry, store in glass jars. These plant parts can be combined with other herbs for tea making. A few white clover blossoms along with red clovers can be added to ice teas too creating pleasing summertime drinks.
White clover flowers dried, then ground into flour can be added to bread recipes. Southern forager shares a bread recipe made from dehydrated and dried, ground white clover blossom flour. I have found forager sites have great uses and recipes for meadow plants.
I hope you look at white clovers in lawns, gardens, and paths a bit differently. This little plant often mowed and ignored provides a host of uses. Do you have a favorite recipe? Please share…I’d like that.
So many of my podcasts are concerned with growing good soils. Nettles pops up as a great plant, a must in fact for growing good soils and for adding nutrition to our spring diet. If you don’t have any nettles, can you think about dedicating an area just for them? A new addition that will contribute so much to your garden? Seeds are available too if you can’t find a neighboring gardener willing to share.
Nettles are one of my favorite spring herbs. Their reputation to “sting” usually makes many wary or loathe this plant. Yet they are a powerhouse of nutrients not only for the soil but for us too. In biodynamic farming, nettle is a major player in composting. Why?
Biodynamic farming, founded by Rudolph Steiner, encourages its farmers to use nettles in a preparation called BD504. “Stinging Nettle has enormous healing potential. Working in conjunction with Mars, (Steiner worked with the planets, moon cycles etc) BD504 plays a huge role in resolving soils with an imbalance of iron, magnesium, and sulfur. Excess iron can cause many problems and often presents itself in the form of very tight soil with hardpan or crust. This tightness locks in the iron and other trace minerals, which in turn exacerbates the problem. BD504 preparation loosens the soil texture allowing the nutrients to release, disperse and be absorbed by plants.”
This plant also contains formic acid, phosphorus, and a trace of iron. The square and downy stems are covered with tiny sharp spikes that release an acrid fluid when touched much like a bee sting. Interestingly the juice of the crushed nettle leaves can be rubbed on the sting for relief. Each of these spikes or spines is composed of small cells that contain this fluid. Once dried or cooked the sting is neutralized. However once discovered and tried it makes for a nutritious pot herb or tea.
Name: Stinging Nettles: Urtica dioca
Parts Used: the whole plant
Where Found: Nettles are found in most temperate regions and seem to follow man’s migrations. Nettles can indicate a soil rich in Nitrogen.
Young Shoots: Nettles are best gathered in the early spring when they are less than one foot tall. Later in the season they get gritty and accumulate crystals, cystoliths that make them unpalatable to eat. I gather for two reasons, one to cook and eat that day, or two, to make a pot of tea with the fresh herb or two, and then dry the rest for later use including winter.
Stems: Nettles have been valued for its fiber. While in herb school we separated the fibers found using the cut and dried stems gathered late in the summer. We then wove our own cordage. This fiber was also used in clothing, sailcloth and sacking material.
Compost tea: after I gather young nettles for kitchen use, pot herb and tea making, I gather some and place in 5-gallon bucket. I cover about 3/4 full with water. I stir it frequently for about 3 weeks. At the end of three weeks, I add molasses, about a tablespoon to 1/4 cup and let it ferment a bit. When done I dilute the tea 1:10 with water. Then I give each plant a cupful. You can also dilute the tea 1:20, 1 part tea to 20 parts water and use as a foliar spray which can deter bugs and even fungi, such as powdery mildew.
At the end of the season, plants are cut back to the ground and added to the compost pile.
Recipe for nettles as a potherb and/or tea:
- Gather tender aerial parts in spring
- Wash and chop, wear gloves as they will sting
- Place in a pot, about 1 handful and cover with water. Bring ot a boil and simmer a couple of minutes.
- Drink the tea water and add the greens to rice, veggies, pasta dishes.
My podcast guest this week, Craig Floyd, manager for the Coogan Farm in Mystic CT celebrates all plants including nettles. Bright green parts poke up at the beginning of spring offering nourishment both for us and our soils, a treat after winter’s greys and browns. Nettles has been a part of my garden. I wouldn’t be without them. I encourage you to appreciate this little stinging plant more for it offers much. The sting reminds us to quiet down and approach them with respect.
Enjoy perusing the seed catalogs and consider nettles.
My podcast guest this week, Joan Palmer, founder of The Institute of Sustainable Nutrition, or TIOSN, reminded me how important it is to use the food we grow in our kitchens. Seems like a no-brainer, right? But, we get busy with work, household chores, children’s schedules, all can claim our time. Plants too, have their own agendas, ones they follow regardless of our attention or inattention. They have a schedule of peak growth and then they wane. If our attention is elsewhere, we lose harvest time.
So I thought, let me share 2 easy recipes for using garden thyme in particular and other culinary herbs you may have dried or stored,
Food Alert: many herbs can be irradiated as they come into our country.
“The USA has the most advanced commercial food irradiation program in the
world and the volume of irradiated food consumed in the US is second only
to China. Information on the current status of irradiation in the USA can be
obtained at www.foodirradiation.org or from the Food Irradiation Update
Newsletter published by the author.
A significant amount of the international trade in irradiated food has been
driven by consumer acceptance of irradiated food in the US and access to
that large and lucrative market. More than ten countries currently export
produce to US retailers.
Food products irradiated or marketed in the US during 2015 included
approximately 68 000 tons of spices, 30 000 tons of fruits and vegetables, and
an estimated 12 500 tons of meat, poultry, and live oysters.” ( from foodiradiation.org)
Herbs de Provence is a traditional herb mix often used in European cooking. Drying culinary herbs gives us an opportunity to create flavorful mixtures as fall and winter approach. As Joan states in the podcast, “use real food.” Food from our gardens is not irradiated, hopefully organic. We know the source, we grow it locally, we eat what we grow by our own hands.
So here are 2 Easy Recipes you can easily make. If you don’t have the herbs mentioned I hope you will buy organic.
Recipe: Herbes de Provence:
- 3 Tablespoons dried marjoram
- 3 Tablespoons dried thyme
- 3 Tablespoons dried savory
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon fennel seeds
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months. Add to soups, stews, roasts, fish etc all to your tastes.
Here’s a recipe using Herbs de Provence:
Chicken with Herbes de Provence Recipe
Recipe Type: Poultry, Chicken
Yields: 4 servings
Prep time: 10 min
Cook time: 30 min
4 chicken boneless breast halves (with skin)*
3/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon herbes de Provence**
* Do not remove skin until after baking, as the skin helps to retain moisture in the meat.
Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish.
In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).
Preheat oven to 350 degrees F. Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately.
Have fun trying a new recipe. Do you have any favorites using thyme? All comments are appreciated.
Bon Appetit! Judith
Description: The Institute of Sustainable Nutrition, TIOSN, offers a one-year certification program in Sustainable Health and Nutrition. They have four focuses:
1. Learn and practice sustainable gardening methods.
2. Take the food from the garden, weeds included, and grow your culinary skills in the kitchen.
3. Identify nutrient-rich wild plants, for culinary and medicinal uses both for us and the garden.
4. Learn about preparing wild edibles for food and medicine.
Joan Palmer, the founder of TIOSN, shares her experiences, and how she is attempting to connect the dots between our health, the health of the planet, through the science and art of gardening and nutrition.
About My Guest: Joan Palmer is the Founder and Director of The Institute of Sustainable Nutrition and owner of Real Food Matters, LLC. Joan has an MS in Human Nutrition, a BS in Education and received her certification as a Family/Community Herbalist. She has been planting the seeds of real food matters for decades through educational programs presented to schools, businesses, organizations, families, and individuals. Joan presents the Art and Science of Eating as part of an accredited master’s degree program in Ct.
Transcript: Joan Palmer #45