Food, Food Medicine, Health, Herbal Medicine, Travel

Time for Food Blogging – Jackfruit

Time for Jackfruit

Jackfruit is like some weird alien, put on the earth to confound people, and to get your hands sticky. I am still waiting for one to possibly hatch. I don’t let that stop me – it’s really tasty!   It is this a humongous, amazing, weird, tasty fruit, which you’ve probably never seen. Unless you went to an Asian market…or apparently you local Meijer’s Store.

Used to be, we had to drive an hour and a half to Grand Rapids to find a jackfruit. Finding them was spotty, and still is.  However, my husband brought home a large jackfruit from our local Meijer’s store! This is a large box/grocery store chain in Michigan.

The fruit looks similar to a Durian, another fruit you are unlikely to see, unless you frequent Asian stores, which I admit to doing, obviously!  The durian’s outside is very sharp and very spiky. To be honest, I was rather intimidated by the durian’s sharp pokey outside. I would not want to have to pick one up – an obstacle for me trying them.  Since I’ve never eaten at durian, I can’t compare the taste of the two. However, one author called durian, ”the stinkiest, spikiest, weirdest fruit of them all” and said durian smell is like ”sweaty socks sitting in sewer water near a fishery,” and tasted like “a sweet almondine onion-sherry chocolate mousse with hints of garlic and farts. Delightful! And completely incomparable to jackfruit.”   Thank goodness!  Durian are seemingly easier to come by and crowd out our Asian markets for shelf space. Not sure why. Maybe as weapons of war! You’d understand if you’d seen those thorns!

But we are here to talk about Jackfruit: Jackfruit looks similar, but the scaly bits are soft, making it look like an alien egg pod, coated in dinosaur skin. Green, a foot and a half tall by 8+ inches wide, with a reptilian skin, it does look out of this world. Inside the outer dinosaur skin, are yellow-orange pods of delicious fruit, each with a large seed in the center. A bunch of latex fingers and tongues hold them securely in place. Our job is to wrestle these pods-of-goodness out of the latex alien egg, without getting stuck to the thing. Don’t despair – it’s a battle worth fighting!

I followed the directions taped onto the fruit – they were useless. The best way I‘ve found to get to the good fruit is to put on clean rubber dish gloves, cut the fruit in half, and go to it, grabbing the pods and twisting. They twist out readily.

The fruit that you’ll receive is sweet. I (force-fed) it to friends, who (still liked me afterwards, and) described as a cross between cantaloupe and pear, or a cross between bananas and mangoes. It does have a slightly musky odor, no one else mentioned it, but it tastes great.

Jackfruit is supposed to be good for your energy, and libido. I have to be honest and say I have never noticed any affect on my energy or libido. We like it because it’s weird! Also because it’s tastes wonderful.

We are an adventurous bunch of eaters.

I hope you are too.


Jackfruit Information

Jackfruit is related to mulberries – something I did not know, and never would have guessed. They grow on the trunks of trees rather than a fruit from the branch – a popular choice in the tropics. They’re used for juice and jams, fresh edibles, and it is gaining popularity as a meat substitute. Yes, a meat substitute. Weird. Love it! Unripe jackfruit, when cooked, makes a product resembling pulled pork. I’d even heard of this, although I didn’t put the two together – my luscious orange gigantic fruit, and a vegan meat substitute.

Once harvested the fruit only lasts a number of weeks, so has to be processed and eaten fairly quickly. The trees grow in tropical and subtropical in tropical areas. In many parts of the world they’re considered trash trees, and trash food that would “only be eaten by the poor.” Similar to another of my favorites – mulberries. This bias keeps large populations from utilizing this fruit, which grows naturally everywhere within its region, and has many benefits. It could provide much needed nutrition in areas where grows naturally.

The orange bark from the tree can be used to make a dye, the color of the traditional orange robes of monks in Asia. The latex can be used as a glue – no surprise. Wood is a very hard, suitable for many items, including musical instrument. Plus the wood has a neat yellow color.

Skins have medicinal qualities – including reducing the heavy metal cadmium which damages are DNA and is a common heavy metal contaminant. The seeds are also edible, can be roasted with a little salt, and eaten. I will have to try that next time. Apparently the seeds are high enough in protein to “replace lentils in the diet.” Roasted seeds can also be ground and made into a gluten-free flour.

The jackfruit is high in antioxidants, phyto-nutrients, and vitamins including the vitamins and vitamin C. The fruit has a low glycemic index fruit, giving a slow releasing glucose – that would be a good option for diabetics. It’s also very high in fiber and helpful pre-biotic for our pro-biotics.

When jackfruit is cooked, the water is traditionally used as well. It’s particularly high in potassium and Omega-3 fatty acid’s.

In addition it’s high and all the trace minerals and vitamins, and almost anything else you think of. It is supposed to be soothing the G.I. tract, and good for G.I. ulcers.

It’s high in magnesium and so helps with insomnia.

Below are some internet references to studies, showing that Jackfruit may e helpful in people with cancer. I have yet to look up the original studies. However, in one study, women who a jackfruit regularly had reductions in multiple types of cancer, including endometrial cancer. It’s also under research or has been researched for colorectal cancer.


Website on Durian

Cover Photo by Chasmac on, other photos by Tama’s Kitchen3 (3)2 (4)1 (16)

Food, Food Medicine, Recipes

Elimination Diet: Dessert – Vegan Carrot Halva (Halwa)

Elimination Diet: Dessert – Vegan Carrot Halva (Halwa)  


2 1/2 cups grated or shredded carrots (I am lazy and I just chopped them and it turned out okay.)

2 T olive oil,  (can substitute butter, ghee  or other oils)

1 1/4 cup rice milk (substitute coconut milk or other)

2 T  honey

1 tablespoon olive oil, vegan butter or safflower oil

Pinch of salt

1/4 teaspoon cardamom powder



Place  carrots and oil/ butter in a skillet and cook for 20 – 30 minutes, stirring occasionally.  I like mine a bit browned, as the canalization tastes good to me.  Once soften, consider mashing a bit, especially if you were lazy, like me, and chopped rather than grated the carrots.

Add rice milk and mix well. It is optional to add 1/4 cup cooked rice at this point.  Reduce heat to low-medium. Cook for 15-20 minutes.  Add honey, oil/vegan butter, salt, and cardamom. Mix and cook until all the rice milk has been absorbed, time will vary. Stir occasionally.

Taste and adjust sweeness. Cook to a consistency and color you like. Serve warm.

Usually this dish has chopped nuts, nut flour, raisins, butter or ghee. Sounds fabulous! None of it is on my diet of chicken, rice, papaya carrots (and salt, pepper and honey). So I adapted this dish from a vegan site (link below).


by – Tama Cathers, lover of warmed honeyed carrots, and other sweet things.



Credits: The original inspiration for this dish came from the website below, and has been altered to suit my purposes:

Photo by Nisha Ramesh on Unsplash

Food, Food Medicine, Herbal Medicine, Recipes

A Recipe for Winter: Oh, So Easy Bone Broth


I have a recipe for you.: Bone Broth. Its all the rage, right now. Despite that, I love it!  Very soothing. Endlessly useful. Highly adaptable. Good for you. The most impressive thing is how easy it is. What I can’t believe is that my mother, and my grandmother never seemed to do this. It seems like a no brainer!

In the past I made broths, by cooking the leftover meat usually on the bones, for a few hours. It was invariably disappointing – weak, and not worth the effort. This is officially called a ‘Broth.” I then read about making bone broth. It is really considered a ‘Stock’, in cooking terms. This is much more worthwhile! So much more flavorful!

Research shows that chicken bone broth actually does help you heal when you are sick. Researcher at Nebraska Medical Center found that chicken soup made the traditional manner decreases the symptoms of upper respiratory infections. Low calorie soup also has been found to reduce calorie intake.

I felt great getting to use my herbs at the end of their season. I did have to dig under the leaves to find the oregano, and though my pineapple sage had died with the first frost, the leaves were still fragrant. Our whole house smelled delicious for 3 days!

Plus, my daughter loves to say vegetable butts! These ‘waste’ pieces no longer feed my compost, instead they flavor my stock! We keep them in a collecting can in the freezer. Adding vegetables enhances the flavor and reduces the need for salt to taste.  The vinegar helps the bone release their calcium into the broth, just like that old rubber chicken bone trick!


Bone Broth Recipe


Meat bones

Vegetable butts

Herbs such as rosemary, thyme, sage, parsley


1/4 cup vinegar


Place bones in a large stock pot. Add vinegar, vegetable butts, and herbs. Cover generously with water. Bring to a boil, turn heat down and simmer on low heat. Cook poultry bones for 24 hours. Cook pork or beef for 72 hours (3 days). Keep solids covered with water.

Cool. Drain liquid and discard solid remains. Refrigerate. Consider skimming the fat off once cooled, for lower calorie broth. Use within 48 hours or freeze for later use.

Happy cooking and Happy Holidays!

-by Tama Cathers, BS, MS, DVM, SC (sometimes cook), SG (sometimes gardener), SA (sometimes asleep), SN (sometimes not).


Chicken soup

Soup and calorie intake

 Cover Photo by Annie Spratt on Unsplash


Forewarning: These pictures turned out a little gory!


Burnout and Stress, Food, Food Medicine, Herbal Medicine, Recipes

In Pursuit of GI Balance – An Adventure in Radical Elimination Diets (Don’t Try this at Home!)

In Pursuit of GI Balance – An Adventure in Radical Elimination Diets (Don’t Try this at Home!)

I started this blog following a decline in my vitality, after having surgery. I had my gall bladder removed, which was great.  However, then I got everything: GI thrush, Influenza, every cold in my daughter’s school. I was tired, stressed, and all I wanted to do was sleep. Maybe eat and sleep.

So I started by adding more herbs to my diet. Our family started eating more vegetables. Eventually we removed most carbs. We adopted a Mostly Reduced Lectin Diet, primarily as a means to eat more veggies. It certainly reduced our lectins (protective plant proteins) which are found in potatoes, legumes/beans, peanuts/cashews, and peppers.

I also have fought cravings for, well forever. Sometime in there, I gained 10 lbs, chalking it up to age. I accepted that, but then I started having GI issues. I have always been a person whose stress shows in their guts. I thought that now, post-Gall Bladder, post Career Change, I was supposed to be on the upswing!

No upswing.

I went hiking and drank untreated water, unintentionally. I got ongoing diarrhea. Wait, maybe I’d had this on and off – but never like this! I thought I had cryptosporidia. It’s a diarrheal disease from livestock – yup – that’s who shared our water sources. In 4 – 6 weeks I should be better.

6 weeks later – I wasn’t any better.. I got treated for traveler’s diarrhea, and for giardia. I didn’t get better, but I did get GI thrush. Again.

I stopped eating Sugar and Flour. This was tremendously helpful in managing my cravings. My tongue turned pink again. This was a first.  Pink is the color our tongues is supposed to be! Mine had not been that color longer than I can remember.  However, my GI system was not better. My doctor ordered a fecal culture and testing – no cryptosporidia, nor any other pathogens. She told me to stop eating dairy and eggs. Add in fiber and probiotics.

I shifted my diet again: no sugar, no flour, no dairy, no eggs, added fiber and probiotics. It did not change my GI system.  Maybe it was the nuts. I eliminated nuts, making my daily Walking Oatmeal with seeds and my sugarless flour-free chocolate cake with seed butter.

No better. Things might even be worse. I emailed Doc for help, to ask about a plan or an elimination diet.   I was told I could come in and talk with her……In a month.


I sat down and cried. I felt betrayed. I couldn’t go another month. What was I supposed to eat! I wanted to not wake up at 3 am every morning with GI pain or worse. I wanted to go to sleep with out my belly hurting, or to spend a day without it torment me all day. I wanted not to be filled with gas at times every day. And hot damn – I wanted to stop shitting 6 times a day.

My handsome husband stepped in. He’s a nurse. I am/was a doctor of animals. We know what to do. We were going off track – without a doctor. We were going to do an elimination diet!

His plan was radical. I mean radical radical.  Nothing I could find on the net was so radicle. But it matched what he would do to a human, and what I would do to a pet.  I choose 1 meat, 1 vegetable, 1 starch and 1 fruit, then add food back one at a time. I chose chicken, rice, carrots, and papaya. We added honey, olive oil, salt, pepper and black tea, just to make it do-able.

As a nurse….or a veterinarian feeding an animal…this likely makes sense. We can do that to the creatures under our care. You just – do it.

Well, it’s not so simple, when one is the creature!

On day 1, all my GI signs went away.  Day 2 was great, husband made me ‘pizza’ with a crust out of white rice, and topped with carrots and chicken. For dessert I got caramelized carrots with honey.

On day 3, I had to eat my dinner in the living room, away from all the other families food. I couldn’t stop Watching Them Eat!  By then I had already started cheating, a little. Adding a spice, or fennel tea, or wild rice instead of white… Little cheats.   On day 5, I decided to add new foods. I was going crazy! I did not mind eating these 4 foods, they were still good and the results were great, but I could hardly stand to not eat other food. I loved the happy pain free belly I now had!  It was great! But I couldn’t eat rice and chicken for the rest of my life! So we negotiated adding 2 foods at a time: White fish and sweet potatoes. I also cheated and ate a little brown rice and a bite or two of wild rice as well.

I was back to GI-sick for 2-3 days. Obviously, I went back to chicken and rice.

On day 9, I told my husband I was not going to be able to stay on this diet for more than a day or two. I wanted to plan my exit, not be rash. But exit I must –  I was about to just off a cliff, maybe with a parachute. I wanted to drink in the morning: Every morning! (I don’t drink much at all!) I wanted to drive race cars, or set the house on fire – just a little fire… Really, I felt crazy. We made a new plan.  I continued the 4 ingredient diet for another 2 days, actually traveling cross country, and attending a holiday potluck, without cheating. I knew relief was coming!  I wasn’t even tempted to cheat anymore, in the face of the relief, because I knew how badly eating regularly had made me feel. I was not at all tempted by the holiday desserts flooding the counters everywhere. Not one bit! I swear – and it was pretty weird not to be tempted.

At the potluck, I spoke with a physician. She could not believe I was going with out sugar, eggs or dairy. She thought that was the hard and amazing part. I thought to myself, Well, THAT ain’t nothing!” By talking to her, I realized just how hard the thing I had been doing actually was – enormously hard!

I returned home and started a new plan; a modified rotating diet plan. In this plan, you choose to eat from different families of food, and not eat that family again for 4 days. There are a lot of theories as to why this may work, and lots of information as to why it won’t work. In veterinary medicine, food allergy testing is considered of no use, but practically speaking, I have seen it almost always be of some uses. This is because food allergies, which are really intolerances, they shift around. So the science of testing does not work well, but the art of food trials – now that works. We are not talking about allergies here however, we are talking about sensitivities, or intolerances.  These things shift around, mostly flaring up against the things we eat the most.  My rotating, you avoid that.  Using this plan, I could rotate through more foods while ‘eliminating them.” Maybe I wouldn’t go crazy.

I modified it because I was still more interested in an Elimination Diet, rather than rotating through a vast array of foods. I limited myself initially to choosing 4 different food families and eating those for 2 days each. I found I couldn’t manage to eat the same 4 foods for 3 days, but I could for 2 days. Beef, green beans, white potatoes, and bananas. Pork, Quinoa, Squash, and Melon (that was a little tough).

After that it was Christmas. I really wanted to eat candy, drink eggnog, and share that big block of brie I got weeks ago! I choose Chicken, rice, corn , legumes, milk eggs and mangos. That might’ve been more than 4 foods! However, that way I could eat my candy (milk and corn syrup), drink my eggnog, and eat cheese. Guess what – I was great! (I might have felt a little nausea after downing 2 candy bars in 30 minutes, having not eating sugar for 3 months, but I don’t think that counts.)

The next round was Fish again, this time salmon (steaks and Lox’s!), broccoli, amaranth, and apples. OMG! I could not even finish the 2nd day! Wow! At least I know I am on the right path – it is food. I was beginning to wonder. Good feedback and – Ugh!


Since I started this blog, I have used myself as a laboratory. Weight loss has never been my primary goal, but eating healthy has been. Of course, I wouldn’t argue with 5 – 10 lbs off!  I tried the Low Lectin Diet, which increased our vegetable intake mild to moderately. I lost no weight.  I loved the psychology behind the Brightline eating diet, and am a big believer that sugar, corn syrup and likely flour are not our friends. I tried that diet, cutting sugar and flour. I think it was really helpful in controlling my cravings. Super really. It’s a bit obsessive if you ask me. I did not subscribe, or measure my food. I just cut sugar, flour, ate meals, avoided snacks (for the most part), and I got control over my cravings. I also lost 2-4 lbs, maybe. I don’t know because my scale broke, but I do have a mirror. I eliminated dairy and eggs with no effect.  I removed nuts, shifting to seeds. No help.

I tried a radical elimination diet, way more radical than anything out there on the web. I failed to stick to the diet. Yet I feel I succeeded. Now, I am using a rotating diet, to investigate what makes me tick, and what makes me – well, sound more musical, and less comfortable. By the way, I am pretty sure I am in the 5-7 lbs weight loss range. My cravings – still mostly controlled.  When I have eaten most of my regular foods, which will take a few rotations, then I will test out the failures in each group. After that, we’ll see. I might consider this rotational diet for the sake of an eating plan. I certainly plan on continuing to eat in ways I have learned controls cravings, avoids GI distress and focuses on balance. Even if I eat sugar sometimes.

It’s all about balance!

by Tama Cathers, an independent food laboratory with feet.



Burnout and Stress, Food Medicine, Herbal Medicine, Parenting, Personal Wisdom, Yoga

Food Wisdom Herbs Yoga: A Pursuit of Health & Happiness

Food Wisdom Herbs Yoga: A Pursuit of Health & Happiness

I am re-titling my blog page. When I started out, I wanted to share what I knew. I know lots of stuff, from herbs, to mothering, to medicine. What I was, however, was in search of the right stuff to make me stronger, more resilient, and to rebuild my body systems. I put up a lot of recipes. My search and growth lead me, and continue to lead me, down pathways different than I first envisioned. My subjects are broader and my search is still ongoing. The title I first chose, it’s not fitting me right now.

So as this is the beginning of the New Year, I am putting up my New Title, to better reflect this blog.

I will still be throwing in recipes, from my current explorations as well as from the past; you know, when I ate things normally.  In addition, I will be posting some of my stories chronologically.  I want others to be able to follow a progression.  I hope the story is one of growth and flowering, or at least change. I figure it will be, because, well – that’s what I do.

I have spent 9 months trying to figure my life out, inside and out.  Inside – that means how do I eat without craving, binging, eat for health, eat for vitality. My bar has fallen recently; all I want to do is eat without GI disturbances or pain.  Outside – that means how do I work in this world in a way that promotes health for others as well as myself. How do I negotiate the world of invariable stress, while remaining balanced, even through the tuff stuff.

I am still in search of that combination that brings us balance; parenting, working, studying, developing, self-care and nurturing others, relationships rocky and smooth, exercise, writing, insights, play…

I have come a long way already, from despair to curiosity regarding work. From hope, to despair, and now to curiosity about how to eat.  I am working hard at developing new parts of myself, and beginning to untangle the web of Unseeing that wraps around all women.  I am now parenting a teenager, and learning first hand about parental toxicity and alienation.  I am deep in two yoga teacher training courses, as well as a sex coaching program. They are very hard, but good work.  I am now married, and managing the tidal waves from that. So much good stuff, turned over and ready to be examined and learned from! It may sound horrible, but it is a really really good trip.

I hope you will continue to come along.

Let’s see where we can get to, together.


by Tama Cathers, ex-Marine, Snowshoe Bunny, Hollow Cave Deep Sea Diver, Monk, and Racer Driver….Nah! Not really!


Burnout and Stress, Food, Food Medicine, Recipes

In the Raw – Spiralized Zucchini 

In the Raw – Spiralized Zucchini


My daughter got on an airplane today, kissing me good bye, and leaving me with a gigantic yellow bell pepper of which she’d eaten the end off.  That’s what moms get, I guess, good-byes and half eaten vegetables.

My fiancé (now turned husband) is gone for the next three days working night shift. He left me with two pork chops, an avocado, a wheelbarrow full of zucchini and yellow squash’s, a bag of spiraled zucchini, and a bunch of limes. I’m starving! I don’t want to cook! What am I going to do?!

I did a Google search for spiralized zucchini limes and avocados. Not being one to actually read recipes, I just look at the list of ingredients and decide to make something up.  It’s got to be fast. It’s got to be tasty, and it’s got to not heat up the kitchen!

This is what I came up with. It’s tasty. Fast… That would depend on your internal clock and your belly hunger.


RECIPE: Spiralized Zucchini, with Fresh Corn and Pork


4 cups of raw spiralized Zucchini squash (fortunately premade)

One ear of corn fresh or cooked kernels removed from the cob

1/2 avocado cut in quarters, 1/4 for the sauce and 1/4 for the finished meal

Protein of Choice: One Pork chop deboned, ½ cup chicken, shrimp, egg, tofu, seitan…    Cut pork into small bite size pieces.

One very small onion or equivalent, diced

1 to 2 cloves of garlic

Juice of one lime

One bell pepper – slightly nibbled, cut the nibbled bit in away

2 Tablespoons yogurt drained or Greek yogurt

3 basil leaves

1 nice sprig of parsley

5 to 8 Grinds of cracked pepper

1/2 teaspoon of salt

And amount of Sirachia appropriate for your pallet



Place Basil leaves and parsley and a small blender and blend. Add yogurt and half the avocado, lime juice, Salt and pepper. Add an appropriately sized squirt of Sirachia. Blenderize all into a dressing. Season to taste. Add the dressing judiciously to the spiralized zucchini (it may make more than you need!)  Add corn. Mix well.

Eat the bell pepper, while cooking. You are starving and can’t wait; eat up.

Add onion and garlic to a hot pan cook until slightly caramelized. Add pork. Heat briefly until warm.

Place the zucchini with dressing and corn on plate, top with pork chop and onions, add remaining half avocado as garnish, add a sprig of parsley, for presentation. Eat up!


The idea of raw zucchini was not appealing to me when I first read about it.  Due to this, the first time around, I cook the zucchini. Don’t do this. It heats up the kitchen and it’s a waste of time, and leaves you with limp “noodles,” that really don’t justify the noodle title.  I tried it again with raw zucchini.  That mistake slowed the speed with which I got it to my belly, but was well worth it. The spiralized raw zucchini is not disgusting, to my surprise. It’s really nice, actually.

It’s took me 30 minutes to make, because I was busy making mistakes. With spiralized zucchini on hand and cooked pork chops, it goes very quickly, if you have an idea of what you’re going to actually do, (which I did not.) The recipe also uses very little heat and keeps your kitchen more cool in the summer.

I think it might taste really good with some apple!

Now please take about 17 squash home with you!


by Tama Cathers





Food Medicine

Carrot Apple Salad – Happiness in a Bite

Carrot Apple Salad


3 cups grated raw carrots

2 medium apples grated or diced

¼ cups currents

¼ cup coarsely chopped walnuts

2 Tablespoons lemon juice

1 Orange:       1 tablespoon Grated peel

Juice from whole orange

2 Tablespoons Maple syrup

½+ teaspoons ground cinnamon

1 pinch of sea salt


Combine the carrots, apples currents and walnuts

Mix together the fresh orange juice, lemon juice, orange peel, syrup, cinnamon and sea salt. Pour over the carrot apple combination. Season to taste. 4-6 servings.


This is one of my favorite raw food salads. It is sweet and rich. child stamp of 4 plus approval – It was always a favorite! She likes it so much that she is always willing to do the tedious honor of grating the carrots. Great for summer.

If you don’t like walnuts, try adding pecans, sunflower seeds, or pepitas – or skip the nuts altogether.  I like adding Gogi berries. To be honest, they aren’t that great alone. While I know they are good for me, I like to hide them, and this is a great place for that.

Remember, the apples will oxidize and turn brown, so eat this up swiftly. Even though we’ve added lemon juice to slow the oxidation, and even thought it taste good the second day – it is not as lovely with grey apple bits.

Don’t think for a minute that this isn’t herbal medicine.  Raw fruits and vegetables are profoundly important for your health.  You can live without them – but not well.  Carrots are full of our carotenoid friends, soluble fiber, and vitamins. Lemons help stimulate peristalsis, and are good for your liver (in herbal traditions).  Carrots are high in calcium, and pectin, and their sweetness helps balance the lemon’s zing.

Cinnamon is an herb that deserves its own post, so just know that it is good for you.   Medical news today says: “U.S. National Library of Medicine, Cinnamon can be used to help treat muscle spasms, vomiting, diarrhea, infections, the common cold, loss of appetite, and erectile dysfunction (ED). Cinnamon may lower blood sugar in people with type 1 or type 2 diabetes, according to Diabetes UK.”

I am going easy on the cinnamon, (regardless of the statement by my physicianthat Adrenal Fatigue is an internet disease,”) – as a stimulating herb it can be fatiguing if your adrenal gland is taxed.

Try this salad out – I think you will like it.

by Tama Cathers


Disclaimer: I am not a physician. No information here is intended to diagnose, treat or otherwise address human or animal health issues.  In addition, each species is different, so what may be healthful in one species is not necessarily non-toxic in another species.  This blog pro­vides gen­eral infor­ma­tion and dis­cus­sion about herbs, diet, exercise, stress,  health and related sub­jects.  The words and other con­tent pro­vided in this blog, and in any linked mate­ri­als, are not intended and should not be con­strued as med­ical advice. If the reader or any other per­son has a med­ical con­cern, he or she should con­sult with an appropriately-licensed physi­cian or other health care worker.