Winter 2006

Quarterly Newsletter

Earthly Elements

Clipart of a red glass ball ornament on top of a silver candlestick with holly growing out of the top of the ball.

These holiday ornament gifts are beautiful and practical. While I like to make small floral arrangements, you can also take cuttings of your favorite houseplants and present them as gifts.

Add some life to your holiday table or mantle with a display of these beautiful ornaments. I prefer these made with clear or frosted globes, but any ornament works well. Especially attractive are dark green balls filled with red roses, or bright red balls filled with holly leaves. They're delightful placed in small bowls, fancy holiday teacups or on candlesticks (like in the illustration). For the longest lasting arrangements ivy, mistletoe, holly, fern leaves, roses, mums, and daisies work best.

What You'll Need:

Assorted glass ball ornaments

Plant cuttings or flower stems

Water

Candlesticks (for displaying)

Double Sided Tape

Food coloring (optional)

Floral preservative (optional)

How To:

Place the ornament in a teacup or bowl so it sits firmly upright. Fill the ornament most of the way with water. If the ornament is clear or translucent, add food coloring if desired. If doing a floral arrangement add floral preservative if desired. Place the plant cuttings or flowers into the top of the ornament, threading the stems through the hole in the ornament hanger and making sure the bottoms of the stems are totally covered by water. Display in a decorative bowl or candlestick, (use double sided tape to hold ornament firm) and water occasionally. Remember that some holiday flowers, berries, and leaves are poisonous. Take care when working with them as well as displaying, so young children don't eat anything they shouldn't.

SIDE NOTE: You may choose NOT to keep the hanger on the ornament as it will give you more room to add flowers. If you do this, be sure to use greens of some sort to cover over the glass edge, as it may be sharp.

The case for eating your veggies keeps getting stronger. For years, scientists have agreed that a diet rich in fruits, vegetables, beans and grains decreases the risk for cancer and other diseases. New Research from the American Cancer Institute is showing that some of the compounds in foods called "phytochemicals" (plant chemicals) may go to work for patients even after cancer has begun. Researchers found that the antioxidant chemicals in citrus fruits, berries, carrots, mangos, leafy green vegetables all appear to stave off illnesses such as cataracts and heart disease. The study also found certain phytochemicals in tea that seems to focus on cancers in the digestive tract. While others found in concentrated forms of tomatoes (paste) target prostrate cancer. Below is a list of several other foods that may be workhorses against disease:

GARLIC

What's known: Helps neutralize agents that trigger cancer-cell development, also helps fight heart disease.

What's new: Could stop stomach cancer cells from dividing and multiplying; may trigger cancer-cell death.

SOYBEANS

What's known: Thought to prevent colon cancer and help fight heart disease.

What's new: May stem the growth of existing cancer cells in the mouth and breast.

Clipart of a cartoon stalk of broccoli with a smiling face.

BROCCOLI, KALE

What's known: Along with other dark leafy green vegetables, could help prevent a variety of cancers.

What's new: Also contain compounds that may incite cancer cells to self-destruct.

GREEN & BLACK TEA

What's known: Could help prevent cancer of the mouth, esophagus, and stomach.

What's new: Contain compounds that could slow the growth of certain tumors and possibly stop the tumors right in their tracks.

RED WINE

What's known: Helps fight arterial plaque buildup; helps lower cholesterol.

What's new: May block agents that trigger cancer cells from developing. May also stop cancer cells from multiplying and actually kill certain cancer cells. Note: The benefits of red wine come only from modest amounts--drink no more than a glass or two per day.

There's no set amounts of these foods to eat, because of different conditions. Individual metabolism, current health, stress-impact, the body's absorption and use of phytochemicals all play important roles and are different for everyone. However, the benefit of eating five or more DAILY servings of a wide variety of plant foods is clear. (A serving is equal to about one-half cup of fruits or vegetables, sliced or chopped.) More important, no study has ever shown that eating more fruits and vegetables is a health risk. Scientists also noticed that phytochemicals work in concert with each other too. Studies focusing on single phytochemicals isolated from a food indicate that the complete food has a much stronger health effect.

Go Organic

Another aspect of the studies suggested that organically grown fruits and veggies might contain more cancer fighting antioxidants than conventionally grown ones. Tests were conducted with organically grown corn and strawberries. The levels of antioxidants in these produce crops were amazing. Organically grown corn was 58.5% higher than conventionally grown corn, and strawberries had about 19% more antioxidants.

With snow on the landscape (or soon to be), the birds have a hard time finding food. Here are a few "hands-on" projects that can involve your children and "help" the birds.

Clipart of a bagel spread with peanut butter.

Bagel Feeder

What You Need:

Peanut butter

Stale Bagel (cut in 1/2)

Bird Seed or Nuts

String, Ribbon & Nail

How To:

1. Spread peanut butter on a stale bagel to within about 1 1/2 inch of the inner hole so that birds can perch on the inside of the bagel.

2. Leave part of the outside edge uncoated to give birds more clinging space. Then, sprinkle sunflower seeds or chopped nuts of any kind on a plate.

3. Press the coated bagel into the seeds & or nuts.

4. Thread a piece of string through the hole and hang the bagel feeder from a tree branch or place it on a large nail hammered into a post.

Edible Ornaments

What You Need:

Cookie Cutters

Bread (preferably stale)

Peanut Butter

Birdseed

Raffia or Ribbon

How To:

1. Cut shapes out of center of each piece of bread with cookie cutter.

2. Poke a hole in the top of the bread ornament so that you can string ribbon or raffia and it will hang from a tree easily.

3. The bread should be dry and crusty, so either bake it in an oven at 250 degrees or let it sit overnight.

4. When it's dry and crusty, spread on the peanut butter and add the birdseed (similar to directions for bagel birdfeeder).

5. String raffia or ribbon through hole at top, tie and hang from the tree.

Simple Suet

What You Need:

1 can (3 pounds) vegetable shortening

2 cups peanut butter

2 cartons (24 ounces each) cornmeal

OPTIONAL INGREDIENTS:

2 to 3 lbs. sunflower hearts

2 1/2 lbs. wild birdseed

2 1/2 lbs. cracked corn

1 lb. raisins

Flour (if necessary)

How To:

1. In a large skillet, over medium heat, melt shortening and peanut butter. When melted remove from heat.

2. Stir in the cornmeal. Add sunflower hearts, birdseed, cracked corn and/or raisins if desired. Add flour to thicken if necessary.

3. Pour into 32 oz. yogurt or other plastic containers and store in the refrigerator.

Clipart of a cartoon onion bulb with a tear rolling down its face.

The onion has long been know for its strong personality and has quite an interesting history. Ancient Egyptians worshipped it, Mediterranean peoples believed it increased male virility, and Middle Eastern cultures considered it an aphrodisiac. During the 19th century, folk healers prescribed onion poultices for drawing out fever, extracting poison from snakebites and mad dogs. As late as the 1950s, English villagers hung half a cut onion in their homes to absorb infectious germs from the air. An herb magazine recently recommended rubbing a bee sting with a slice of raw onion to alleviate the pain. This trick does work, because the onion serves as a counter irritant to the sting of the bee.

In our culture, the onion's odor makes it a repellent, rather than an attractive, herb. Any way you slice them, onions are herbs that pack a mighty powerful personality.

1 tablespoon butter Clipart of a crock of soup.

1 tablespoon olive oil

4 large onions, thinly sliced

2 (14 oz) cans beef broth

1/2 cup white wine (optional)

1 1/2 cups water

2 bay leaves

6 slices French bread

1 cup shredded Swiss or Gruyere cheese

DIRECTIONS:

In large pot melt butter with olive oil over low heat. Add sliced onions and cook for 30 minutes, stirring occasionally until onions are soft, translucent and slightly browned. Pour in beef broth, water, wine (if using) and bay leaves. Bring to a boil, reduce heat & simmer uncovered, 20 to 30 minutes. Remove bay leaves, preheat broiler and toast bread slices. Ladle soup in 6 ovenproof bowls, add 1 slice of bread to each, and top with cheese. Place bowls under broiler until cheese is melted.