12:09 12:09

Pucker Up! Using The Sour Flavor

By |2016-12-29T12:24:15+00:00July 13th, 2015|Categories: April's Blogs, Blogs, Chinese Medicine, Holistic Living|Tags: , , , , , |0 Comments

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

Lemons, limes and vinegar

If you haven’t already started pursing your lips and salivating, you will soon.  Each of the 5 Flavors (sweet, sour, bitter, pungent and salty) all have medicinal properties and correspond to a specific season and organ system.  Learning how to use each flavor can work wonders for your body and health.

Sour activates the blood and moves stagnation.

Want proof?  Next time you feel a bit miffed, frustrated or suddenly want to rage, drink 2 tablespoons of apple cider vinegar.  The hot rush you will feel is Liver Qi stagnation breaking up and pushing through.  This trick is fine for an occasional kick, especially in the Spring, however it’s a band-aid, it doesn’t solve why you are getting stuck. You may need to delve further as to why you feel a lot of frustration.

Sour astringes and absorbs, drying up “loose, leaking and sagging” conditions.

Ummm, yum?  Doesn’t sound fun, right?  The truth is sour foods are fabulous at helping to clear up problems that involve the incorrect loss of body fluids.  These include: excess sweating, diarrhea, sinus discharge (allergies), excess menstrual flow and hemorrhaging.

Sour flavor enters the Liver and Gallbladder

Sour foods help to stimulate the flow of secretions like bile and digestive enzymes.  It increases digestion and help move fats out of the system, so make sure you have some sour foods in your diet if you high cholesterol.  It also helps promote the secretion of hormones.  Think of it as a blood activator and stagnation eliminator helping to clean and detoxify your system.

Sour acts on the ligaments and tendons

Adequate sour is needed to tighten up overly loose ligaments and tendons.  However, in excess it will tighten […]

11:23 11:23

Tomatoes–A Fruit Dressed Up As A Vegetable

By |2018-05-31T13:33:28+00:00August 4th, 2014|Categories: April's Blogs, Blogs, Nutrition Articles, Summer, The Seasons|Tags: , , , , , , |0 Comments

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

It’s very hot this year, which means tomatoes will soon be running amok in my garden and kitchen.  Which sounds funny if you know me–I don’t love tomatoes and will pluck them off my plate–unless they are fresh or the sauce comes from tomatoes that I know ripened here and now. It’s a first world burden that comes from having a large garden with fresh tomatoes since I was little.  I love growing the colorful little gems in my garden, and their flavor is truly different fresh off the plant.

Fruit or vegetable?

Fruit. Tomatoes have of habit of hanging out in both the vegetable and fruit category in stores, garden centers and cookbooks, but to be botanically correct–they are a fruit.  Yes, just take a look at those slippery seed clusters that reveal their true identity.  Like other fruits, they develop from the ovaries of flowers.  However, they are most often listed in the vegetable category as they don’t share the sweetness and high sugar content of other fruits.

A little tomato history

Native to South America and Central America, the Aztecs had been eating tomatls for centuries, long before the Spaniards showed up in Central America.  History tends to credit Cortez with the discovery of tomatoes in 1519 when he found them growing in Montezuma’s gardens.  He returned to Europe triumphantly with his new seeds.  The first tomatoes to arrive in Europe were likely small and yellow in color, as the Italians and Spanish refer to them as pomi d’oro (yellow apples).   However, the Europeans were skeptical of the shiny new food, assuming them poisonous, and planted the tomatoes as ornamentals.   The French botanists, Tournefort, would […]