According to ‘macrobiotics’ tomatoes should never be used as they are acidic and with long term use are weakening to the gastrointestinal tract. According to Dr. Bernard Jensen, author of the ‘Foods That Heal’ book, the acids of green tomatoes are especially detrimental to the kidneys. Therefore, it is recommended to cut and discard the green parts of tomatoes before their consumption.

In Ayurvedic tradition, are problematic because they have a postdigestive effect, meaning that they stay sour after being metabolized. This means that the extended or excessive use of tomatoes irritates the gut, to which any person with an ulcer or an already sensitive stomach will attest. The peel and seeds are also aggravating for the nervous-system. Tomatoes can also acerbate skin conditions and allergies. Tomatoes are a more balanced food when cooked with warming spices such as cumin and turmeric (see the recipe ‘ Dr Verena’s Home Made Tomato Sauce” below).

When eaten in moderation and in season, vine-ripe tomatoes are an excellent source of vitamin C, vitamin A and B complex, as well as potassium and phosphorus. Tomatoes are rich in sugar (fructose, glucose and sucrose) and contain lycopene, flavonoids, and other phytochemicals with anticancer properties.

Reference:

Wood, R. (1999). The new whole food encyclopedia. United States: Penguin Group

Dr Verena’s Home Made Tomato Sauce

(serves 2 people)

Ingredients:

• 1 tablespoon of olive oil or butter
• 1 onion
• 1/2 teaspoon (tsp) of salt
• 2 bay leaves
• pinch of chili flakes
• 6 chopped tomatoes (green parts removed)
• 1/4 tsp of cumin powder
• 1/4 tsp of turmeric powder
• Celtic sea salt, pepper to taste

Method:

• Heat olive oil or butter on low/medium heat
• Add chopped onions, roast for 2 minutes, add salt and bay leave and roast until translucent (approx. 5 minutes)
• Add chili flakes, stir and continue to cook for 2-3 minutes
• Add finely chopped tomatoes, stir and put lid on pot
• Cook for 10 minutes on medium heat
• Add 1 cup of water and continue to cook for 20 minutes
• Add cumin and turmeric powder, stir and cook for another 10 minutes
• Add salt and pepper, stir, switch of heat and let it stand for 10 more minutes.
• Note: You can add more water of necessary

In winter there is a natural accumulation of mucus, dampness and dryness due to cold and wet weather, so efforts should be made to keep warm and dry. Warm baths sauna, sunbaths and living in an insulated and heated house are beneficial. Heavy, warm and dry clothes should be worn.

Warm drinks and foods have a heating effect and should be preferred to cold, raw and frozen foods and drinks. A light diet is recommended consisting of a lot of soups and stews. Enjoy a lot of root vegetables and leafy greens in combination with legumes (lentils and beans) and gluten free whole grains (quinoa, brown rice, buckwheat, millet and amaranth), as well as nuts and seeds. Also, use fresh ginger, turmeric, coriander, rosemary, thyme and cumin in your cooking which aids digestion, improve circulation, creates internal warmth and counteracts mucus production.

As the external atmosphere is so cold, the body retains heat and attempts to preserve it. Therefore, the internal digestive fire becomes stronger and is able to metabolize oil and fats as well as soft cheeses (e.g. goats and sheep’s feta). So if you have a strong digestive fire, enjoy more cold pressed oils during winter.

For the Northern Hemisphere:

During summer, the sun is at its strongest and increases our internal fire.  The diet should consist of more cooling sweet foods and drinks such as cucumber, asparagus, beet greens, broccoli, cabbage, celery, cilantro, fennel, green beans, kale, lettuce, okra, parsnip, peas, sweet potato, summer squash, sprouts,  zucchini, sweet fruits (e.g. apples, berries, avocado, coconut, dates, figs, grapes, mango, strawberries, pears) fruit and vegetable juices (not acidic or the citrus variety), mung beans, aduki beans, black-eyed peas, chick peas, pinto beans and soy beans, soaked and peeled almonds, sunflower seeds, seaweed, spirulina, chlorella, barley or wheat grass, quinoa, barley, amaranth and millet, as well as more cooling herbs (mint, coriander, cumin and fennel).

It is also important to consume a lot of water (8 glasses minimum) at room temperature to stay hydrated.  Salty, sour and pungent (e.g. onions, garlic, chillis) foods should be avoided.  Favor sweet fruits to sour. Hot, spicy, fermented and acidic (e.g. coffee, alcohol, bread, sugar) foods should be used in small quantities.  Tea, coffee, alcohol and smoking should be avoided or limited to keep the body and mind healthy and balanced during summer.

“I absolutely love breastfeeding. It’s the most beautifully bonding thing a woman can experience with her baby. Plus it’s absolutely amazing how I’ve gotten my figure back with not much exercise in the past six months. It burns 500calories a day! My husband is blown away at how amazing nature has a way of such things! It has helped me fall asleep quickly when doing late feedings and has promoted so many happy feel good hormones. No post partum depression that’s for sure!” (Jen T.)

Jennifer and James April 2010

Breast-feeding has tremendous nutritional, immunological, emotional and psychological benefits for the new born and I can just encourage all new mothers to breastfeed as long as possible. You lay the foundation for your child and provide him/her with the most amazing gift.

There are certain foods that promote lactation which include:

• Asparagus
• Borage (European herb)
• Dill (use fresh to garnish foods)
• Fennel (enjoy a cup of fennel tea in between meals)
• Nigella (Indian spice)
• Black sesame seeds (dry roasted),
• Juice from cooked aduki beans
• Carrot
• Sweet potato
• Fermented soy beans in miso, tempeh and tamari (consumed in moderation)

To promote lactation it is also essential to nourish and strengthen the kidney through adequate rest and relaxation after the delivery (6 weeks minimum) and via the intake of the following foods:

• Mussels
• Fish (particularly broths)
• Millet
• Legumes (e.g. Aduki beans, mung beans, black beans)
• Kelp (garnish your foods with it)
• Kombu (add when cooking soups or stews)
• Parsley
• Spirulina
• Black sesame seeds
• Walnuts
• Wild rice
• Quinoa
• Barley
• Almonds (soaked and peeled)
• Bee pollen (1/4 tsp in your breakfast every 2-3 days)

For the Southern Hemisphere – Autumn

In the early autumn our inner fire can be aggravated, leading to a lot of heat in the blood which may cause skin irritations like rashes, inflammations, dryness, and itching. Oil massages are good for the skin, and fluid intake should be maintained at 8 glasses minimum a day to cleanse the internal system. Clothing should provide protection from the wind.

The digestive fire is not very strong so heavy food (e.g. fats, oily foods, fried foods, sweets, dairy products, etc.) should be minimized in the early part of the season. Fresh, light and warm cooked foods are recommended. Enjoy a lots of soups, lentil and bean dishes with lots of seasonal vegetables.

As it becomes colder and wetter, foods can become a little heavier in nature. Try to avoid sour and acidic foods (alcohol, coffee, sugar, citrus fruits, sugar, etc.) as they can be very aggravating during autumn. Eat vegetables and fruits that are in season with rice, barley and whole wheat verities such as spelt and kamut.

For the Northern Hemisphere – Spring

As the heat of the sun increases in spring, accumulated mucus and heaviness from the winter starts to break up and disperse throughout the body. This weakens the digestive fire and may cause coughs, sinus problems and heavy fever during that season.

The heavy and heating diet adopted during winter should be replaced with foods more suitable for warmer weather. Lighter foods that are cooler in nature should be substituted (e.g. amaranth, millet, quinoa, mung beans, aduki beans, seasonal vegetables and fruits, fresh coriander and parsley, etc.). Regular physical exercise, gargling with warm water and tee tree oil and drinking warm water in between meals are beneficial for preventing the diseases and alleviating the symptoms of spring aggravations.

Do your vegetables and fruits contain the nutrients you need?

Purchasing and eating vegetables and fruits does not guarantee you that you will provide your body with all the essential nutrients it needs on a daily basis.  This is due to the majority of our soils being depleted in nutrients (selenium, zinc, etc.) and most of the fresh produce containing high levels of pesticides.

By choosing organic and biodynamic foods you can obtain the essential nutrients you need from your fruits and vegetables without exposing yourself to harmful chemicals. You can truly nurture your body and enjoy the health benefits when choosing organic.

Below is a list of vegetables and fruits which are most likely to contain high levels of pesticide residues:

1. Carrots
2. Garlic
3. Celery
4. Bell Peppers (Capsicum)
5. Leafy greens (e.g. kale, spinach, silverbeet and bock choy)
6. Lettuce
7. Peaches
8. Apples
9. Nectarines
10. Grapes
11. Cherries
12. Pears
13. Strawberries

1. Are an endurance foods
2. Are the highest source of omega-3 fatty acids
3. Lubricate dryness
4. Relieve constipation
5. Reduce nervousness
6. Treat insomnia
7. Improve mental focus
8. Act as an anti-inflammatory
9. Contribute to stable blood sugar levels
10. Are beneficial for weight loss
11. Are a superior source of dietary fibre, iron and calcium

Note: Add 1-2 tsp in your 1 liter water bottle and drink in between meals. You can also use chia seeds for your breakfast, smoothies, juices and in salads or garnish your foods with them.

1. Start the day with a healthy breakfast. Your metabolism will be increased when enjoying a warm, fresh cooked breakfast or a vegetable juice in the morning.
2. Eat like a king for lunch. Your digestive fire is the strongest around noon. So make lunch the main meal of your day as often as possible for efficient calorie burning.
3. Eat like a bagger a night. Enjoy fresh made and light soups or stews before 7.00 pm as your metabolism will slow down afterwards. Late night eating results in weight gain and weakens your fat metabolism.
4. Avoid ice cold liquids and foods. Cold beverages or foods weaken your digestive fire and slow down your metabolism immensely, therefore contributing to weight gain.
5. Drink dandelion coffee/tea or green tea. Coffee and black tea make you acidic which weakens your body systems and slows down your metabolism. Antioxidant polyphenols in green tea stimulate the body to help burn calories. Also, dandelion coffee/tea has fat metabolizing properties and can lower cholesterol.
6. Use herbs and spices. Turmeric, coriander, fresh ginger, pepper, rosemary, thyme and fennel aid digestion and generate heat in the body, leading to more calories burned.
7. Choose healthy carbohydrates. Replace refined, high-glycemic-index carbohydrates (e.g. flour products from wheat, corn or rice) with unrefined, low-glycemic choices (e.g. whole grains such as barley, spelt, quinoa, kamut, amaranth, millet, and buckwheat). The latter do not cause the spikes in blood glucose levels that encourage the storage of fat.

High protein diets have been very popular over the last years, especially the consumption of protein bars and protein powders. Protein consumed in excess of the body’s needs for growth becomes fuel that the body burns for energy, and that protein is a relatively dirty and inefficient fuel compared to carbohydrate and fat.

Protein molecules are so complex, the ratio of energy expended to energy gained is dismantling and metabolizing them is less favorable than that for running the metabolic engine on fat or carbohydrate. This may be the reason why many people find high-protein diets help them lose weight.  Because protein molecules contain nitrogen, when they are burned to yield energy they leave nitrogenous residues instead of just producing water and carbon dioxide, the only waist products of the fat and carbohydrate metabolism.

It is important to also consider that a high protein diet may have the following effects:

• increases workload on the liver (ammonia the waste product from the metabolic combustion of protein is converted to urea in the liver before filtered by the kidneys)
• increases workload on the kidneys
• the possible exposure of sensitive organs to toxic metabolic waste
• diuretic effect, accompanied by mineral loss, especially Ca (increase risk of osteoporosis)
• Irritates immune system – keeping it off balance

Ten to twenty percent of calories as protein may be the right general range for the majority of people.  Also, more effort should be placed on consuming vegetarian protein sources which have been neglected for so many years.  Spirulina (68g/100g edible portion), chlorella (55g/100g edible portion (EP)), lentils (25g/100g EP), sunflower seeds (24g/100g EP), quinoa (18g/100g EP), amaranth (16g/100g EP) and many more plant foods have a high protein content when compared to animal protein (Eggs 3g/100g EP, Tuna 29g/100g EP, Beef 17-21g/100g EP).  When vegetable protein sources are combined with the correct foods (i.e. amaranth and brown rice) a complete amino acid profile (equivalent to meat) is obtained as well.

• 10 ml of Liquid Chlorophyll
• 10ml of Aloe Vera Juice
• 1 tsp of Bee Pollen
• ½ tsp Acai berry powder
• 1 tsp of Barley Grass Powder
• 1 tbsp of sunflower seeds (soaked)
• ¼ cup of almonds (soaked)
• 4 fresh dates
• ½ cup of water

Put all the ingredients in a blender and blend until you receive a smoothie consistency.