Word for the Day restoring faith in self
if we need to restore our faith in ourselves,
we should look at our lives
with an optimistic attitude.
Robyn
BEING ME Being a restorer
Having an optimistic attitude helps the restorer who tries to imagine what the "something old" will look like after they have transformed it to its previous glory.
Recently I bought 2 very old beautifully carved dining chairs at a second hand shop. They really are old! The upholstery material seemed to be disintegrating with age rather than use, and the stuffing seemed to be coconut fibre which I have not previously seen. I am pretending that these chairs came to Australia with the first immigrants. And perhaps they did! I will need quite a bit of help from hubby to restore them, calling on his handy-man skills.
Was Moses a restorer?
Moses was concerned for the Hebrew people. On many occasions, he demonstrated his intense commitment to see the Hebrews' relationship with God and God's relationship with them, restored after their many times that they intentionally did what was wrong in God's eyes. Although the Hebrews saw wonders which God had never before done in all the earth, their heart response to God was in constant need of restoration. Probably the fact that God did not allow any of the original Hebrew slaves on the exodus to enter Canaan, apart from Joshua and Caleb who demonstrated faith in God, shows that their response to God was never truly restored. However, the children born during the 40 year exodus were the ones to enter Canaan to start a new life.
Garden Chia
Seeds sprout in about 3 days.
Chia thrives in impoverished soil and once established it needs very little water and care apart from a little weeding.
The plants grow to about 1 metre tall with sturdy square stems and large attractive leaves. After the sage like flowers have set in Autumn, the seed can be harvested.
As a snack substitute for those who like to 'nibble' but are trying to watch their weight, Chia is wonderful.
Not only does chewing seeds give a satisfactory experience to the mouth but by their very nature, the seeds take away the desire for more food. While nothing can replace a well balanced diet, Chia seeds help to fill the gaps between meals.
Constituents: essential fatty acids
alpha-linolenic and linoleic
acid (one of the highest known
sources of linolenic acid LNA 30-60% and a very high source of linoleic acid LA
30% - both essential fatty acids. Called “essential” because the human body
needs them to function. They must be sourced from food.) EFAs attract oxygen
which is carried with the blood to the cells, vital for vitality, pain relief
and healing; EFA’s absorb sunlight and the absorption of light energy increases
the ability to react with oxygen by about 1000 fold, making them more
chemically active. EFA’s carry a slightly negative charge, and spread out as a
thin layer over surfaces and do not form aggregations. This carries away toxins
via the kidneys, lungs and skin. The bio-electrical currents charged by EFA’s
make possible the body’s chemical reactions important in nerve, muscle and
membrane function; EFA’s also govern food absorption, mental health and the
process of oxidation and growth. EFA’s allow cell membranes to be soft, fluid
and flexible. Oxygen is held at the wall-like membranes, making a barrier
against viruses and bacteria which cannot survive in the presence of oxygen.
EFA’s are involved in immune system function, fighting infection and building
resistance to diseases and allergies. EFA’s shorten the time needed for
recovery of fatigued muscles after physical work; they increase the rate of
metabolic reactions resulting in fat burn and loss of excess weight; are
involved in generating the electrical currents that make the heart beat in
orderly sequence. EFA’s are the highest source of energy in nutrition, and when
they are deficient, we can expect health problems. NOTE: Oil refining processes,
food preparation and manufacture has almost completely eliminated EFA’s
particularly linolenic acid (LNA’s). Growing our
Description
<!--[if !vml]--><!--[endif]-->*Good if tummy is upset and one can’t eat other foods. Fortifies the body against
extreme heat. Quenches thirst when seeds are soaked in a glass of water. An appetite satisfier,
useful to dieters. Calms
the nerves and strengthens the memory.
<!--[if !vml]--><!--[endif]-->*Feed seed heads to hens.
Chia is considered to be a super food for modern times.
Click on the link below to learn about the high quality chia seeds grown in Australia.
Chia is an ancient Aztec food plant and it is one of the highest sources of Omega 3. Plus it is rich in protein, calcium, Vitamin C, iron and potassium. It grows vigorously and it is heat and pest resistant.
I was given a little bag of chia seeds from daughter-number- 2 after she and her farmer hubby had visited the chia farm in Western Australia, and had kindly been given some chia seeds. She pestered me for many months until at last I agreed to try eating these tiny, tiny seeds. My daughter and hubby have now been eating a desert-spoon of chia seeds on their morning cereal for over a year, and have benefited from adding chia to their daily diet. I found that my tummy swelled if I did not first soak the seeds overnight, but I am fine if I eat the soaked seeds, and the great benefit of soaked seeds is that they have begun the "sprouting" process, and therefore will have multiplied their vitamin content.
I have chia growing in the garden from Australian seeds. The current plants are self-sown from last year's chia plants which dropped their seeds as I found it too troublesome to harvest them. So I buy my chia seeds, looking for Australian seeds rather that overseas seeds. Australian seeds are available at Woolworths, but health shops tend to sell chia from overseas. I sometimes make a tea using fresh leaves.
Now this herb rightly deserves it's reputation as a 'super food'.
Chia is so easy to grow that even the least successful gardener can
manage a good crop. Seeds sprout in about 3 days.
Chia thrives in impoverished soil and once established it needs very little water and care apart from a little weeding.
The plants grow to about 1 metre tall with sturdy square stems and large attractive leaves. After the sage like flowers have set in Autumn, the seed can be harvested.
As a snack substitute for those who like to 'nibble' but are trying to watch their weight, Chia is wonderful.
Not only does chewing seeds give a satisfactory experience to the mouth but by their very nature, the seeds take away the desire for more food. While nothing can replace a well balanced diet, Chia seeds help to fill the gaps between meals.
Chia gel
This is the most important recipe. Always keep some on hand to mix in a variety of things! Chia gel can replace oils in most baking recipes that call for oil or butter. It can replace eggs in many recipes as well. It can be blended or used "as is".
Mix 1 part chia seeds to 9 parts water. Whisk to break up any clumping and let stand 15 minutes. Whisk again then place in an airtight container and refrigerate. Will keep for up to 3 weeks.
Chia Spread
100g chia gel
100g softened butter
Place the gel in a blender and blend until smooth. Add softened butter and blend until smooth. Place in airtight container and use as you would normal butter
For more chia recipes from Chianergy, click on the link below:
CHIA IS GLUTEN FREE
IT IS A
VALUABLE STORED SURVIVAL FOOD
Drink
plenty of water with Chia. Monitor regularly if you take heart medication
Chia
is one of the richest sources of essential fatty acids.
own food is
therefore important for our health. 30% protein with
8
essential amino acids, mucin, strontium, making
chia
an excellent protein source.
Vitamins: A B1 B2 B3 B5 B6 B15 B17
C
D E K choline folic acid inositol PABA
Minerals: calcium, phosphorus, potassium,sulphur,
iron, iodine, copper, zinc, sodium, magnesium,
manganese, silicon, strontium, molybdenum, boron
Actions: antioxidant, nervine, tonic, laxative, demulcent, nutritive,
anti-inflammatory, nervine, anti-fatigue, neuromuscular stimulant,
cardio-tonic, anti-hyperglycaemic, vulnerary
*Chia
is an annual, but often lives longer in sub-tropical conditions.
*Plants
grow quickly to 1 metre or even taller. Square grooved stems; ovate
heavily-veined leaves to 10 cm on upright stems. Flower spikes are about 10 cm long on
terminal stems, with pinhead brown shiny seeds all along the flower spike. When seed heads turn brown, it is time to
harvest. Nip off heads, place in box to dry & seeds fall when rubbed.
Winnow chaff & stems by gently blowing or separated with a sieve. If not
picked, chia will self-seed.
*Propagation
by seed or cuttings. Space plants 30 cm apart.
*Sunny,
sheltered position in well drained soil. Water during dry spells.
Medicinal Uses
*Make a therapeutic tea using fresh or dried leaves steeped in
boiling water. Sweeten with honey and a few drops of lemon juice.
Drink chia tea for a blood cleanser & tonic, fevers, pain relief,
arthritis, respiratory problems, mouth ulcers, diarrhea, diabetes, gargle for
inflamed throats, to reduce blood pressure cholesterol and triglyceride levels
and to strengthen the nervous system.
*Endurance
properties: A
South West American Indian with one tablespoon of seed and water had energy and sustenance for traveling 24 hours!
*Gets
you through a busy day with a hop, step and a jump!
Contains strontium which is believed to act as a
catalyst for energy
& assimilation of
protein.
*The
mucilaginous properties of seeds (
bulking agent & fibre source) cleans and sooths the colon. Chia acts like a sponge absorbing toxins, lubricating
the colon and strengthening the peristaltic action, and working against bowel cancer,
diverticulitis, colitis, chronic constipation and irritable bowel syndrome.
*A
soaked seed poultice is a wound healer. American
settlers used this for gunshot wounds.
*Helps
regulate sugar metabolism; enzymes act as a catalyst to aid digestion.
Culinary Uses
*Eat
seeds fresh in hand,
chew well to break the shell.
*Recommended
to soak seeds in water
several hours or overnight
(which
starts the seed germination process and therefore provides better assimilation
and manufactures vitamin C in the seed)
*Steep
1 teasp of seed in 1 cup boiling water 5-10 mins, 2-3 cups daily.
*A refreshing breakfast drink:
1 teasp in glass of orange juice, soaked for 10 mins. OR 1 teasp chia seed in 1
cup hot water, add ½ teasp. Apple cider vinegar, 1 teasp honey and pinch of
cinnamon powder.
*Use
in smoothies, bread (with chia bread is lighter, keeps better,
& needs less leavening), biscuits, add to fritters & other dishes.
*For benefits of EFA’s
(essential fatty acids) use
seeds unheated.
*Bitter
foods become palatable; mature sharp cheese is like cottage cheese if eaten with chia.
*Seeds store well for 4-5 years without deterioration in flavour or nutrition.
*Sprouted seeds have vitamin
content multiplied considerably.
Best
to sprout on terracotta saucers or other porous material.
Notes from How Can I Use Herbs in my Daily Life by Isabell Shipard
Chia
If we're overweight
and a bit too slow
we could try chia
for some get-up-and-go!
Robyn
and a bit too slow
we could try chia
for some get-up-and-go!
Robyn
May we all have healthy foods in our daily diet.
from Robyn
painting of robin by Brenda, my mum.