Uit Letitia se tuin:

My tuin is ‘n fees!!!  Deurmekaar en oorgroei weens die tekort aan ‘n tuinier, maar nog steeds pragtig!

My wens vir julle almal vir 2009 is om vir ‘n tydjie rustig en stil in die tuin te kan sit en net te luister na julle  elkeen se eie persoonlike, hemelse  boodskap.  Mag ons almal in 2009 leer om meer te luister en met Godlike leiding ‘n wonderbaarlike jaar te ervaar.

Baie dankie vir julle ondersteuning van die afgelope jaar!

Letitia

016 362 0754

letitia@barefootherbs.co.za

What is in a name:

Carrisa most likely derived from the Sanskrit “corissa”, a name of one of the Indian species.  Edulis means it is edible.  In northern Nigeria known as “cizaki” and in Malawi as “Mpambala” and “mkokolo”

Also known as:  Natal plum (English), enkeldoring-noemnoem (Afrikaans), Natalpfaume (German), emir (Arabic), mtandamboo (Swahili)

Num Num

Carissa edulis

Family:  Apocynaceae

There are about 20 species, native to Africa, Madagascar, Arabia, Asia and Australia.  Four species indigenous to southern Africa. 

Introduced into America by Theodore L. Meade in 1886, and re-inforced there by seeds brought in by David Fairchild in 1903.

An evergreen shiny shrub or small tree up to 5m.  Grows on rocky hillsides and prefers dryish conditions.  Can be grown in a pot.  Lovely, very fragrant, small white, waxy, five-petalled flowers from September to December.

Medicinal uses:  The root is used for chest complaints, coughs, venereal infections, gastric ulcer and in expelling worms.  A root decoction is also used for treating malaria. The leaves are used in the treatment of hernia or cyst. The bark is used as an aphrodisiac.  The leaves contains a wide range of anti-microbial activities, probably due to the presence of tannins and saponins. The leaves, stem and root barks are used for toothache, as abortigacient and as purgative.  In research studies, extracts of the num-num significantly reduced the blood glucose level in diabetic rats with insignificant changes in normal rats.

House & Home:  Excellent to use as a protective hedge.  Sheep and goats eat the leaves and used as fodder for the goats and camels in the dry parts of Sudan.  Can be used as a source of dye

Culinary use:  The 1 cm dark red rounded berries can be eaten unripe or ripe (recommend eating only fully ripe fruit).  They can be used for jellies and jams.  The root is used to flavour food and drinks.  A latex comes out of the berries when they are cut open, this latex will form a ring around the inside of any pot you cook it in.  Vinegar can be made from them by fermentation.  You can freeze Num-num berries whole or sliced, peeled or unpeeled.  After freezing, used for cooking.  You can also can them in a sugar syrup.

Traditional use:  Bena people boil unripe berries in hot water to make porridge.  In Ethiopia an important food and medical plant.  In Ghana the fruits are added to the food of invalids as an appetiser.  A piece of the root is fixed into a hut roof as a snake repellent in Kenya.

Beetroot Pesto

This has the most amazing colour and a great taste too

250g boiled beetroot

100g pesto (can be home made or ready made)

2 Tbsp Olive Oil

Salt & Pepper

Pasta for four

Sour cream and Parmesan to serve

Liquidize the beetroot, pesto and olive oil together.

Cook the pasta as per instructions on packet. Drain

Combine the sauce and pasta

Serve with sour cream and parmesan

 Basil Muffins

These muffins make a nice change to bread rolls

3 cups self raising flour

½ cups torn basil leaves

¼ cup sundried tomatoes

2 tbsp sugar

1 egg, beaten

¼ cup olive oil

½ cup milk

Salt and black pepper

Combine all dry ingredients in a mixing bowl.

Beat together oil, egg and milk and mix into the dry ingredients – do not over mix.

Bake at 200 C for 15 minutes

Il Pesto

There are hundreds of variations of the classic pesto sauce, but this is a particularly good one.  Use it over pasta, vegetables, meat, as a spread, as a dip, add to soups – the list is endless!

4 handfuls fresh basil leaves, washed but not bruised

Large pinch salt

2 cloves garlic, peeled and cut in half

1 handful pine kernels

2 Tbsp Parmesan cheese, grated

½ wine-glass good olive oil

Salt and black pepper

Use a pestle and mortar or food processor to reduce the basil, garlic and salt to a smooth puree.

Add the pine kernels and cheese and blend.

Then add the oil, a little at a time, until you have a smooth and creamy sauce.

After a period after over indulging,

a few herbs can be valuable in a

detox program:

Alfalfa: Breaks down poisonous carbon dioxide.   A natural diuretic and laxative. A builder, cleaner, infection fighter.

Cayenne: An alterative, antioxidant, antiseptic, and circulatory stimulant.  Works as a catalyst, carrying all the other herbs quickly to the part of the body where they are needed most.

Chickweed: It has been shown to purge out fatty substances from our body and builds up our immune system

Dandelion: It efficiently clears the waste, toxins and poisons that are excreted by the liver. Promotes healthy circulation, strengthens weak arteries.
Echinacea: It stimulates the production of white blood cells, increasing the body's ability to resist infections. Improves lymphatic drainage, removes toxins from the blood.
Fennel seed:  Helps stabilize the nervous system, improves digestion, and has a diuretic effect.
Fenugreek:  Helps to expel toxic waste through the lymphatic system and mucous, phlegm and infections from the lungs.

Ginger: Used as a cleansing agent to the bowels, kidneys and skin.
Milk thistle : A natural antioxidant and one of the most potent liver-protecting herbs known.

Papaya: Contains papain, an enzyme that breaks down protein. Very soothing to the stomach and digestive tract.
Oatstraw: Helps provide minerals to nourish bones, skin, hair, and nails.

Psyllium seed: Works as a broom, sweeping the gastrointestinal tract of toxins. Remember to drink a lot of water!
Pumpkin seed: Helps the body expel parasites