08:32 08:32

All About Apples

By |2020-06-04T13:58:38-06:00August 1st, 2016|Categories: April's Blogs, Blogs, Chinese Medicine, Nutrition Articles|Tags: , , , , |0 Comments

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

The year my daughter Clara was born we were lucky enough to have access to our friend’s ancient and over-productive apple trees.  We had bushels.  We ate them fresh, made sauce, butters and jams. We baked pies and stuffed them into squash and grain pilafs. It was fantastic.

Apples have wonderful, gentle healing properties that I can recommend for everyone, making them one of the few foods that are truly safe to eat everyday. I often serve fried or poached apples with a full breakfast as soon as they become seasonally available.

A little history first

Apples hold a dear place in our hearts.  The luscious orbs appear in fairy tales, legends and stories, symbolizing everything from youth to health and vitality. Originating from Europe and Asia, apples are a member of the rose family, and have been a staple in our diets for centuries.  Most of us are familiar with only a dozen or so varieties like Red Delicious, Fujis, Pippins and Granny Smiths but there are over 7,500 individual varieties.  The mind whirls.  The family also includes crab apples which has fallen to the wayside because of their tart little natures.  Apples are one of the few fruits with a long harvest season. Small varieties, including crabapples, come into season as early as late May and larger varieties can be harvested into late fall, so long as they don’t frost. Their peak season in the late summer and autumn months–August through November depending on variety and climate.  They are also one of the sturdiest fruits and if properly stored in a cool, dark space, you can eat them fresh until late spring.

The healing benefits of apples

Apple’s Chinese medicine […]

08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By |2020-06-04T13:58:35-06:00October 27th, 2015|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage


Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.


Contributed by April Crowell



 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

10:00 10:00

Peas, Please! A New Look At An Old Food

By |2018-05-31T13:35:51-06:00April 18th, 2015|Categories: April's Blogs, Blogs, Nutrition Articles|Tags: , , , , |0 Comments

April Crowell, Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

Peas–it seems that people either love them or hate them.  Personally, I love them, and there is really nothing like the taste of peas plucked straight off the vine.  Their sweetness comes from the natural sugars that begin to break down into starches the moment you pick them.   We treasure them in the spring as one of our early crops but with a little planning, you can harvest them in most regions from late spring up to the first frost.

Vegetable or legume?

Both–peas are eaten both dried and fresh (green).  Native to India, there are more than 50 varieties of peas and much of the world eats peas in both their dry and fresh form, especially the Middle East and Asia.  Americans, however, tend to favor fresh peas.  Peas’ nutrition and energetics will change a little depending on whether you eat them dry or fresh, but these little legumes make an wonderful addition to any diet.

Western nutritional take on peas

Peas are an excellent source of protein, vitamins A and B and minerals including calcium, sulfur, potassium and iron.  Dried peas are a great source of fiber.  Green peas (fresh or frozen) have vitamin C, K and carotenes, that are lost in the dried form.  Like other legumes and lentils, peas lower cholesterol, especially in their dried form where they are most able to absorb excess and dampness (one of the ways Chinese medicine categorizes cholesterol).

Eastern energetics of peas

Peas have neutral temperature and very sweet flavor.  They enter the Spleen/pancreas, and relax the Stomach and Heart.  Peas help to calm down the Liver when it is overly hot or toxic–which is often for many Americans, especially in the […]