Monthly Archives: July 2013

Never leave home without your mother

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Motherwort growing around our home

Motherwort growing around our house

As I have mentioned before, some herbalists believe that when you are in need, the right healing herb will present itself. I don’t know how I feel about this belief but I will tell that when we moved to our current home there were several plants growing abundantly around the property that I did not know much about then but have since become close allies to our family. Today I would like to introduce you to Motherwort (Leonurus cardiaca). There is an old saying, “Never leave home without your Mother.” Well, that has definitely become the mantra in our home.

Motherwort is an amazing heart tonic. Its botanical name Leonurus translates as “lion-hearted.” It nourishes and strengthens the heart muscle and its blood vessels. It helps with circulation and increases oxygen in the blood. I have found it excellent for slowing heart palpitations, rapid heartbeat and lowering blood pressure as well as easing stressed nerves and relieving anxiety.

Last year, Mike and I decided to get life insurance. As part of the application process, there was a medical assessment and exam. I typically have low average blood pressure 90/57, Mike’s at the time was on the high end of average and he was in the habit of checking his blood pressure regularly. The morning of the examine we both checked our blood pressure and mine was very high, 140/90, certainly a first for me. Mike suggested Motherwort, as he had become a fan of its hypertension and stress relieving qualities. I took some Motherwort and during the examination, my blood pressure was taken three times, each time it was 100/60, it was back to normal. I was very impressed with the speed and how well it worked. I knew it was good, but wow!

As I am approaching 50, my body is changing from childbearing to maturity. Some people use the term “crone” years but that does not sit well with me. As my body and hormone levels change, I have been experiencing quite of few “issues” from sleepless nights, hot flashes, faintness, to anxiety, heart palpitation, and uncontrollable rage. Thank goodness for Motherwort as it has been a champion in relieving these symptoms. Although I have a few other symptoms that Motherwort does not address, it sure does provide quite a bit of relief for these changing and turbulent times. Motherwort helps bring on delayed or suppressed menstrual flow, so if you experience flooding during your menses, it is a good idea to stop during flowing times and simply resume afterwards. It is also best to avoid Motherwort during early pregnancy, even though it is known to strengthen the uterus, it can stimulate contractions.

Motherwort tea has a rather bitter taste so most people prefer to take it by tincture. Its bitterness does aid in digestion and regularity. We are very fortunate to live on a land where we are surrounded by Motherwort. Every year, I tincture it, so we never have to be without our mother.

If you are having a difficult time, look to your mother for comfort and support. She will feed your nerves, relax you and help you deal with life’s trial and tribulations.

Don’t leave home without your mother, I never do.Motherwort tincture

All information is shared for educational purposes only and is not intended to diagnose or treat any condition.

 

 

Lau, the best meal for entertaining

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Lau
When Mike and I visited Vietnam in 2002, we were introduced to so many delicious dishes. As I posted previously, Pho has become one of my favorite dishes but Lau (pronounced low) or Hot Pot is perhaps the best dinner party dish I have ever come across. The meal starts with a simmering soup stock in the middle of the table surrounded by platters of thinly sliced protein, vegetables, mushrooms and precooked noodles, usually the yellow, egg variety, but rice noodles work fine too. Now, here is the fun part; everyone simply drops vegetables, protein or mushrooms in the hot pot, waits a few minutes, lightly poaching the vegetables, and then fishes them out with chopsticks and adds them to their bowl. Throughout the meal, the broth is getting richer and tastier, so by the end you have an amazing broth to finish off the meal.

the veggiesA couple of years ago my sister and brother-in-law gave us our own Hot Pot. Their recent visit was the perfect excuse to bring it out again. We had a wonderful time socializing and enjoying the amazing flavors of the Lau. One of the great things about the meal is that you can add just about any combinations of vegetables and proteins. We went to the Farmer’s Market earlier in the day and came home with a bounty of fresh greens and mushrooms for the meal. I asked Lien to share her Lau recipe, and here it is:

Lau

Broth Base

12 cups water

Either chicken bones or pork ribs.

If you want to go vegetarian, use carrots, onions, garlic, fresh turmeric/ginger, parsnip/daikon.

Fish sauce

Soy sauce

Miso

Salt

Cook broth on the stove. Fill saucepan with water, add either chicken bones or pork ribs. If you want to go vegetarian, chop up carrots, onions, garlic, fresh turmeric/ginger, and parsnip/daikon. Then add a bit of salt, fish sauce, soy sauce, and miso. Boil the ingredients up and cook in medium low heat for 1 hour.

While the broth is cooking, slice up protein, vegetables and mushrooms for the meal. Make sure to cut chicken/beef/fish/tofu into small thin slices so it will cook relatively quickly. Options for green veggies are bok choy, pak choi, kale, mustard green, peas, amaranth, watercress, green onions. Important: If you use the above leafy greens, don’t use tomatoes for your broth. One time we did it and it tasted weird.

Use any kind of mushroom, the more variety the better, if you ask me.

If you decide to use seafood (shrimp, mussels, fish fillets cut into small thin pieces), you can make the broth a bit sour by adding pineapple, tamarind, tomatoes. Dill, water morning glory (greens), watercress, bean sprouts, green onion goes very well with seafood.

Wash and cut all veggies into 2 inch length (remember these are the veggies you will eat, not the ones used to make the broth).

Transfer the cooked broth to the Lau pot. Set the Lau pot in the middle of the table. Wait until it boils up and slowly put veggie/meat/seafood of your choice into the boiling broth. Cook until it’s done. Make sure the meat or seafood is done before you consume it. Drop the veggies straight into the pot, but for the meat or seafood, it’s better to use a slotted spoon to hold them slightly submerged in the broth while cooking, as it saves chasing it around and you won’t overcook it.

Cook egg noodle along with meat and veggie if you want a hearty meal.

lau

ENJOY!