Surfing Buddha Retreat

27/04/2022

Finally have access to my page, so my apologies to one and all who have been neglected lately

04/02/2022

Some important ''memes''

09/01/2022

Thanks to the new meta platform I cant access messages for some reason. So please by all means send me a personal message until I can sort it. Catriona MacKenzie

19/11/2021

🙏

As we all start taking more responsibility for our health, rather than outsourcing it to "experts," I thought I would share some of the medicinal-food strategies that my wife and I use regularly. It's a good idea to stock up on such foods for the coming winter.

The first is garlic, which has been used for centuries for its health-protective properties. It's packed with minerals, and its active compound, allicin, has been studied for its anti-cancer properties. It's also an ancient folk remedy for preventing colds and flu-like illnesses.

We've recently begun fermenting garlic as an easy way to use it both medicinally and in cooking. Fill a jar half or two-thirds full with garlic cloves -- the fresher, the better. You can peel them or not. Either way works. Make a brine by adding one-half teaspoon of sea salt to each cup of water needed to fill the jar. Cover the garlic with the brine, put the lid on the jar, and let it sit, out of direct light, for three to four weeks. Once a day, "burp" the lid to release any pressure, and savor the garlic aroma that fills the room!

After three to four weeks, refrigerate your jar of fermented garlic. We use the brine straight (a teaspoon once a day, or several times a day if we're starting to feel sick) or added to soups or salad dressings. The fermented cloves can be used in cooking as you would use regular garlic cloves.

26/08/2021