Health Fundamentals

After almost 13 years on this platform it’s time 👣

We have enjoyed the concept of sharing with family and friends, especially when travelling and staying connected with loved ones living far apart in other countries.

The many health related posts, creating a garden, growing veggies and both culinary and medicinal herbs.

We haven’t enjoyed the algorithms that control reach, feed and advertising nor the censorship.

The divisive nature of the emojis and the resulting opinions people can form which are often skewed due to a lack of any meaningful conversation with the authors. Sadly we have seen resulting bullying of those we love in these situations.

I recall years ago saying “you can check out anytime you like, but you can never leave” !

I certainly hope something comes from the brave whistleblowers account and the others who are now offering to stand up against the dichotomy of values this platform espouses. Video of whistleblower below in comments.

For those who value our conversation and connection we are delighted to stay in touch via email;

[email protected]
[email protected]
[email protected]

phone 58317313

We will of course be back after our sabbatical, just not sure of the time frame at this point.

Repeats will be available through phone request at the usual address.

We will be leaving this page on October30th giving some time for this message to filter through.

Thanks to all of you who have responded to our posts over the years thus supporting us in supporting you.

Hopefully one day another platform will arise that is inclusive and encouraging of community and meaningful communication. We shall see 🙏🏼💜

We are taking a scheduled break commencing on Friday 1st October at 5pm and returning on Monday 11th

If you require any repeats please contact Alison.

Today’s rain is certainly making the garden sing, and so many flowers are starting to bloom, the roses are budding up, and the bees are pollinating what could be a bumper crop of broad beans.

A new bee swarm arrived on the peach tree and was placed in a new hive, and the light and floral taste of some honeycomb in our existing hive was an unexpected treat.

Nature at work 🌻

Fresh veggies picked 10 minutes ago for lunch and out of lockdown as well !

Violets are another winter flower that gives such a delicate scent in our home with just a hint of days gone by. Probably as my Grandfather used to always give my Grandmother a posy for her birthday.

Today these flowers are being made into a Violet cordial, to use in drinks in the summer or even in icing for a cake.

Traditionally the leaves have been used in herbal medicine for a sore throat, coughs and associated colds. Just pick a few and gently simmer in water along with a sliced lemon a little grated ginger and sweeten with honey when cool enough to drink.

These flowers have been separated from the stems, and are steeping in hot water overnight. Tomorrow straining off the liquid then adding some sugar and bringing to a simmer to dissolve the sugar before adding a little lemon juice.
I always add much less sugar than any recipe suggests, usually going by my own sence of taste.
Then store in the fridge.

The other thing we were inspired by today was a post we read regarding Turkish people eating the leaves of the globe artichoke plant, using only the fleshy stem of the leaves after peeling all the stringy part off.

Wonderful, we decided to add about 10inches of thick leaf stem to a lamb shank casserole Gregory had requested for lunch. Delicious!

I thought the dish may have a more bitter taste but no, it really was delicious.

Globe artichoke is still used in herbal medicine very successfully today for cholesterol and bile flow problems.

I think we have about 10 globe artichoke plants growing in the garden as they happily self seed, and it’s great to know we can use more of the plant in everyday life. 🌟

It’s been a productive weekend in the garden, soaking up the delicious warmth of the sun, and as always marvelling in absolute delight at the new growth bursting forth.

All the natives are flowering early this year and the honeyeaters and bees are busy and happy.

Our lunch today was all veggies from our garden, pumpkin, snap peas, onion, garlic, celery, turmeric, coriander and lemon, made into a curry with rice cooked in ghee with cumin seeds.

Whilst having lunch I went through all the seeds I have collected, purchased and been gifted, planning the next plantings and which beds to prepare.

Gregory is in the process of building a combined potting shed and glass house, predominantly from recycled materials from the old house we slowly demolished and situated on an old slab from one of the many sheds we pulled down. The many benefits will likely become apparent next winter and beyond.

The broad beans which I sowed a little late this year are coming along nicely, as is the garlic, cauliflower, leeks, silverbeet, celery, rocket is flowering, loads of coriander, carrots, snap peas, red cabbage and of course all the citrus.

A lot of the beneficial bee and insect flowers are emerging, Queen Anne’s Lace, Poppies, Borage is flowering, Calendulas and more. I just can’t keep up with where to look at this time of year. 🌟

I hope you have had the chance to develop a productive patch at your place during the last 18 months, enjoying the fresh, tasty and nutritious bounty, which is so satisfying to pick and prepare as you need it. Yum!