Digest Number 44

[Guest guest]

I am an RN that would like to pursue a career in acupuncture. I enjoy

getting treatments whenever I feel my body is out of balance. It works every

time. One treatment worked the next day, for a three month rash that three

different medical doctors couldn't identify. I am interested in hearing if

anyone has had any luck using acupuncture for hearing loss. Please respond.

Darlene

[Guest guest]

Dear Master Fe,

Have you got a pranic treatment for cellulite?

Love, and Light.

 

 

 

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Jenny Miller

 

 

 

Mail - Free email you can access from anywhere!

/

[Guest guest]

Hi, thank you for the invite to this list. I graduated from NESA in August of

2001. I am keeping busy as an acupuncturist/Chinese herbalist and in Stowe,

Vermont seeing about 35 patients per week at 1.5 - 2 hours/treatment (I work

slowly - too much teaching and a lot of sliding cups). I practice both

Traditional Chinese and Japanese acupuncture, along with a handful of other

acupuncture styles (like many other practitioners). I also practice NAET. I am

sure

that this list will help me learn more TCM, as I look forward to 65 more years

of learning (assuming that i will make it to 91.)

 

LiMing Tseng, MAcOM, LicAc

Dipl Acup & CHM (NCCAOM)

Stowe Acupuncture

Stowe, VT

802-253-8483

[Guest guest]

Well, that happens to my mom sometimes in her dry goods. In the flour

sometimes, and things like that.

Your best bet is to keep the oatmeal in the fridge. I think that happens

when you keep the things like flour and oatmeal out in the cupboard; I

try to keep mine in the freezer.

Diana

 

 

 

 

Help! Pantry Pests!

 

Merry Meet!

 

Okay,I have no idea what the vile little beasts are called,but they are

black,look like fleas,and as I was pouring out my Oats for

breakfast,there they were..crawling about..Ewwwwwww <flesh crawling>..

 

Does anyone know a Natural Remedy to banish these Pantry Pests from my

cabinets?

 

~Falcon

 

 

 

 

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Message: 3

Thu, 24 Jun 2004 13:53:03 -0000

" Diana " <joseanddiana

Growing and Using Salad Burnet

 

Growing and Using Salad Burnet

By Brenda Hyde

Salad burnet, Poterium sanguisorba, is an interesting herb to grow

in your garden with it's fern-like leaves, but even more importantly

it's an easy to grow, useful herb. It's leaves taste much like

cucumber, and can be used whole in salads or chopped into soups and

other dishes.

Burnet is a perennial that can be grown from seed, and harvested

early the first year. Start indoors to give it a head start or direct

seed after the last frost. The first year it will reach 6-8 inches,

and you can begin using the leaves when they are about 4 inches high.

Cut back your burnet and use the leaves often, this will keep them

coming and they won't get large enough to become tough.

 

You can plant burnet in light shade-but it needs about 6 hours of sun

to do well. It's not picky about soil-wet feet in heavy soil can rot

the roots, but dry soil is no problem. In mild climates it will

continue to grow into the winter months, and it comes back quickly in

the spring, following the chives, which seem to always pop up first.

Keep the flowers cut off for the best performance, or allow one plant

to reseed itself if you wish. The second year it will grow to 18

inches, but again, if allowed to grow this large without harvesting

it will become tough.

 

Burnet does not dry well, but you can freeze it or use it in your

herb vinegar mixtures. It has an excellant flavor for vinegars that

you use in salad dressings! The tender leaves can be used in dips,

with fish, or in tea sandwiches.

 

Burnet Tea Sandwiches

Ingredients:

1 pound loaf unsliced white bread (or 2 smaller loaves)

1/2 cup butter

16 ounces cream cheese, softened

2 tablespoons chives, chopped

1/4 cup chopped salad burnet leaves

1/4 cup milk or cream

lettuce

Trim the crust from loaves and cut bread into 1/2 inch slices. Mix

together cream cheese, butter, and milk. Add burnet and chives.

Lightly spread mix on one side of each slice of bread. Top with

pieces of lettuce and put two slices together. Wrap all with foil

until time to serve, and cut into four squares or triangles.

 

Dill Burnet Butter

Ingredients:

1/2 pound unsalted butter

1 tsp. Dijon mustard

2-3 salad burnet sprigs

2-3 sprigs fresh dill

Blend all ingredients thoroughly until all is creamed. Use on

sandwiches, fish or vegetables after steaming.

 

Herb Vingear for Dressings

Combine two sprigs each of oregano, salad burnet, thyme, and parsley.

Add five to six stems of chives (the blooms are nice too if it's that

time of year). Place these in a quart jar and pour the vinegar over

the herbs until almost full. Place the lid on and allow to sit for 3- 4

weeks. Strain and use on fish and in salad dressings.

 

Herb Dressing and Mixed Green Salad

Ingredients:

1 1/2 cups olive oil

3 Tbsp. herb Vinegar

1 Tbsp. honey

3-4 Sprigs each: Salad Burnet, Oregano and Basil

Mixture of salad greens and lettuce

thinly sliced and seeded cucumber slices

radishes, green or red pepper and tomato

 

Combine oil, vinegar, honey, salad burnet, marjoram, oregano and

basil sprigs in blender and process until smooth. Chill 2 hours. Use

over a salad of mixed greens with thinly sliced vegetables.

 

 

 

 

 

 

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Message: 4

Thu, 24 Jun 2004 13:56:02 -0000

" Diana " <joseanddiana

Herb and Spice Blends

 

Herb and Spice Blends

By Brenda Hyde

You've started growing herbs, you are harvesting them and hanging

them to dry, now what? Make your own seasonings! It's SO much cheaper

than buying seasoning from the grocery store, and you won't believe

the taste difference because of freshness! Remember, store your

seasonings away from heat. No cupboards next to or above the oven.

You want cool and dry whenever possible!

Lemon Pepper Seasoning

Ingredients:

grated peel of 1/2 lemon (not the white part underneath)

2 teaspoons dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dried basil, crushed

1/2 teaspoon ground allspice

1/2 teaspoon pepper

Mix together and store in a covered container. Use in tuna salads,

seafood, or dressings.

 

Bouquet Garni Seasoning

Ingredients:

1 tablespoon dried parsley

1 tablespoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried basil

1/2 teaspoon ground bay leaves

Combine parsley, thyme, oregano, rosemary, basil, and bay leaves;

store in an airtight container. Use in stews,soups seafood, chicken

or vegetables. Makes 3 tablespoons. Store covered tightly.

 

Seafood Seasoning Blend

Ingredients:

1 tablespoon ground bay leaves

2 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground black pepper

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

Combine bay leaves, celery salt, dry mustard, black pepper, nutmeg,

cloves, ginger, paprika, and cayenne. Store in an airtight container.

You can use this as a substitute for Old Bay or other seafood

seasonings. It's good on chicken as well.

 

Herb Lemon Seasoning

Ingredients:

2 tablespoons lemon peel (no white)

1 tablespoon basil

1/2 tablespoon thyme

1/2 tablespoon oregano

1/2 tablespoon paprika

1/2 tablespoon toasted sesame seeds

2 tsp. parsley flakes

1 tsp. celery seed

1/2 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. cayenne pepper

Crush any leaf herbs like the thyme so they are very fine. Mix all

together and store in container. Great for stir fries, roast chicken,

or fish.

 

Italian Herb Blend

Ingredients:

Use 1 tablespoon each of the following:

dried oregano

dried marjoram

dried thyme

dried basil

dried rosemary

dried sage

Grind or crush the dried herbs and mix together. Place into a jar and

seal tightly. Store in a cool dark place.

 

Spiced Tea Mix

Ingredients:

1/2 pound orange pekoe tea

2 tablespoons ground dried orange peel

1 tablespoon ground dried lemon peel

2 cinnamon sticks, crushed

1/4 cup whole cloves

1 tablespoon crystallized ginger, chopped

1 teaspoon nutmeg, grated

Combine all ingredients in mixing bowl and stir to blend well. Pour

mixture into a container with a tight fitting lid. Makes about 2 cups

of mix. Store for up to 6 months. Note: You can leave out the ginger

if you need to.

 

Cajun Seasoning

Ingredients:

1 tablespoon dried ground thyme

1 tablespoon dried ground marjoram

1 tablespoon fennel seeds, crushed

1 tablespoon cumin

2 tsp. cayenne pepper-more if you want more heat

1 tablespoon paprika

1 tablespoon dehydrated onion

2 tsp. garlic powder

Mix all ingredients well, and pour into jar and seal tightly. Store

in a cool, dark place.

 

Salad Dressing Mix and Seasoning

Ingredients:

1 tablespoon ground dried dill

1 tablespoon ground tarragon

1 tablespoon sesame seeds

2 tsp. black pepper

2 tsp. dehydrated lemon peel

2 tsp. dehydrated onion

1 tsp. cayenne pepper

Mix all ingredients well, pour into jar and seal tightly. Store in a

cool, dark place. You can season pasta salads, chicken or turkey

salads, tuna, or any salad mix with this OR mix it with the

following:

 

1 1/2 cups mayonnaise (light or regular)

1 1/2 teaspoons Dijon-style mustard

2 tablespoons salad herb mix

 

Thoroughly mix ingredients, place in a sealed jar and refrigerate

until ready to use. Makes 1 1/2 cups. This can be used for potato

salads, pasta or green salads.

 

Mexican Seasoning

Ingredients:

1 tablespoon ground dried oregano

1 tablespoon ground chile pepper

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon paprika

1 tsp. onion powder

1 tsp. garlic powder

Mix all ingredients well, pour into a jar and seal tightly. Store in

a cool, dark place.

 

 

 

 

 

 

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