Food is a critical life factor. It affects our basic physical health but also our emotions, memories and behavioral patterns. Who doesn’t feel better when they walk into a home with the smell of fresh bread baking? HaRav Yeshaya Horowitz, The Shlah HaKodesh, referred to food as the glue that holds your soul to your body, affecting both. With the advent of increased health consciousness, much of the focus on food has unfortunately become negative – what not to eat, cholesterol, fat, losing weight and more. Developing a negative image of food takes away one of our major comfort and social enhancement possibilities. Self-image and esteem can also suffer if we do not meet the food standards we set for ourselves, leaving us open to develop unhealthful behavioral cycles.

Holistic Medicine can help with food and eating challenges in all its implications. This should be done in the context of an overall health plan, individually designed to address the unique needs of each person and their family in a positive way.  Achieving maximum health should be a fun, individualized experience.

However one of the better ways to make eating fun while giving your body a boost is the creative use of greens. They add taste, make you feel exotic and actually provide your body with medicinal substances. A few are even good on-the-spot medications for home emergencies.

But a word of caution for persons under Homoeopathic treatment – check with your Homoeopath about what may be “no-nos” as some foods can compete with different remedies.

Green it!

Parsley –

When I was small, parsley was a garnish that could be eaten but was usually pushed to the side of our plates. This still may be a good idea if you have kidney disease as it increases the flow of urine, but other than that – parsley is your friend. It gently reduces water retention, urinary tract infections, stimulates normal menstrual flow, and benefits a whole host of skin issues from bruising to wrinkles.

Try washing a bundle and tying it in a half-knot to toss in soups. You can add Celantro (petrosillia) for a great combo. Of course, eat them!

Chopped, it can be added to salads, cheeses, eggs and about anything you want to perk up.

Beginning to get those little red veins on your face or other places? This will take a number of applications but parsley juice is reputed to be the cure. Blend a batch – why not do a lot and leave some for pesto? Beat in an egg yolk. It will still be a bit watery. Have a 15-minute lie-down with your parsley facial.

For bruises, put your blended parsley in a cloth and apply as a compress.

Worried about bad breath after eating your favorites with garlic, onions, etc…No problem, chew a few raw parsley leaves for a real freshen up. It not only cleans your mouth odor, but the juices neutralize odors coming from the throat and stomach.

Health Pesto -

Try making Health Pesto for a real zip. It’s great as a spread. A spoonful in a salad is a super dressing substitute. The base is a bundle of parsley, a bundle of celantro, an onion (optional), some celery leaves (optional) two cloves of garlic, a spoon of olive oil, a few good squirts of lemon juice and a small amount of salt to taste. Clean out the large stalks and put it all in a food processor or blender. Voila! Pesto.

You can experiment to get the consistency and effect you like. If you have water retention problems, leave out the salt and add a handful of celery leaves. Adding a hot pepper or a few good shakes of hot paprika is just great for taste but also benefits circulation. Want to calm and cool a bit? Leave out hot pepper and add about 2 tablespoons of fresh mint.

Need an appetizer? Beat in an egg and bake in small cupcake papers till slightly brown.

Celery –

Celery is your perfect “eat and go” veggie. It is superb for reducing water retention. It is a bit high in sodium but not enough to worry about. Just add very little or no salt if sodium is an issue for you. The chopped leaves can be added to salads, put on sandwiches, dropped into soup and more. Stalks are scoopers par excellence for dips and soft cheeses.  Larger stalks can be stuffed with tuna salad, egg salad, firm consistency cheese, tehina, houmous, nut butters and more for an easy take along.

Go Wild -

Make a family project of learning the local plants and pick a salad. Among the great greens that you can find now are wild garlic, wild onions, dandelion leaves, and nasturseum flowers.

Lots of Queen Anne’s Lace is around now. It’s those tall weeks with the large lacy flower on top. The roots are “wild carrots” and can be cooked and used as such. The seeds of the dried flowers are saved to relieve stomach cramps. While you are out, gather a handful of wild caraway to sprinkle on your salads or in breads.

CAUTION: If you are not familiar with the plants, buy a pretty plant identification book and enjoy with the family.