Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 Hi Lori I haven't used lemongrass myself but I have heard it adds a wonderful flavor to soups. I would mince it and add it towards the end. Also you could just add a stalk and let it cook for a few minutes and then remove it for a light touch. I was only thinking the other day that I would like to try lemongrass in soup so now I feel inspired. I think it would be good in a bean dish too. Thank you! Blessings lemongrass > >Hi, > >My new gardener grows veggies for commercial sale and so a fringe >benefit of having him in my employ is that he sells them to me the >same day he picks them (if not always the same day, then very close). >I'm trying most of what he grows, but told him that I don't eat >nightshades. It's funny to me how people react when you tell them >that you don't eat nightshades (they're so popular in such a wide >variety of culinary dishes). Although I miss nightshades, I'm okay >without them. Back to what my gardener did bring me: a bunch of >fresh lemongrass; but, I haven't figured out what to do with it. I >tried to add it fresh to salad, but it has such a sharp leaf to it >that I wonder if it's damaging my digestive tract. Those sharp edges >just don't taste right to me, texture-wise. It does have great >flavor, though, so I was wondering if it is a generally accepted herb >in macrobiotic diets and if so, what are some ideas for incorporating >it into my diet? > >Thanks, >Lori > > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 Those are great suggestions, ....thanks! > > Hi Lori > > I haven't used lemongrass myself but I have heard it adds a wonderful flavor to soups. I would mince it and add it towards the end. Also you could just add a stalk and let it cook for a few minutes and then remove it for a light touch. I was only thinking the other day that I would like to try lemongrass in soup so now I feel inspired. I think it would be good in a bean dish too. Thank you! > > Blessings > > lemongrass > > > >Hi, > > > >My new gardener grows veggies for commercial sale and so a fringe > >benefit of having him in my employ is that he sells them to me the > >same day he picks them (if not always the same day, then very close). > >I'm trying most of what he grows, but told him that I don't eat > >nightshades. It's funny to me how people react when you tell them > >that you don't eat nightshades (they're so popular in such a wide > >variety of culinary dishes). Although I miss nightshades, I'm okay > >without them. Back to what my gardener did bring me: a bunch of > >fresh lemongrass; but, I haven't figured out what to do with it. I > >tried to add it fresh to salad, but it has such a sharp leaf to it > >that I wonder if it's damaging my digestive tract. Those sharp edges > >just don't taste right to me, texture-wise. It does have great > >flavor, though, so I was wondering if it is a generally accepted herb > >in macrobiotic diets and if so, what are some ideas for incorporating > >it into my diet? > > > >Thanks, > >Lori > > > > > > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 Those are great suggestions, ....thanks! > > Hi Lori > > I haven't used lemongrass myself but I have heard it adds a wonderful flavor to soups. I would mince it and add it towards the end. Also you could just add a stalk and let it cook for a few minutes and then remove it for a light touch. I was only thinking the other day that I would like to try lemongrass in soup so now I feel inspired. I think it would be good in a bean dish too. Thank you! > > Blessings > > lemongrass > > > >Hi, > > > >My new gardener grows veggies for commercial sale and so a fringe > >benefit of having him in my employ is that he sells them to me the > >same day he picks them (if not always the same day, then very close). > >I'm trying most of what he grows, but told him that I don't eat > >nightshades. It's funny to me how people react when you tell them > >that you don't eat nightshades (they're so popular in such a wide > >variety of culinary dishes). Although I miss nightshades, I'm okay > >without them. Back to what my gardener did bring me: a bunch of > >fresh lemongrass; but, I haven't figured out what to do with it. I > >tried to add it fresh to salad, but it has such a sharp leaf to it > >that I wonder if it's damaging my digestive tract. Those sharp edges > >just don't taste right to me, texture-wise. It does have great > >flavor, though, so I was wondering if it is a generally accepted herb > >in macrobiotic diets and if so, what are some ideas for incorporating > >it into my diet? > > > >Thanks, > >Lori > > > > > > > > > Brown Waxman > www.celebrate4health.com > www.bebabywise.com > info@... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 lol...yes, skewers fit the bill exactly with the sharp leaves that seem also to have a bit of a gripping edge. What a great idea: the lemongrass imparts its flavor to the items skewered on it. Thank you Anne for the information on Hawaiian tradition. So that is exactly what I'm concluding...to not actually ingest the sharp leaves. 's idea of leaving the herb in for a bit while cooking does that. -Lori > > Yes, it's often used in soups here in HI, but only as a seasoning and > not to be eaten. You can also use it to spear veggies, tofu, and > tempeh for kebabs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 lol...yes, skewers fit the bill exactly with the sharp leaves that seem also to have a bit of a gripping edge. What a great idea: the lemongrass imparts its flavor to the items skewered on it. Thank you Anne for the information on Hawaiian tradition. So that is exactly what I'm concluding...to not actually ingest the sharp leaves. 's idea of leaving the herb in for a bit while cooking does that. -Lori > > Yes, it's often used in soups here in HI, but only as a seasoning and > not to be eaten. You can also use it to spear veggies, tofu, and > tempeh for kebabs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 lol...yes, skewers fit the bill exactly with the sharp leaves that seem also to have a bit of a gripping edge. What a great idea: the lemongrass imparts its flavor to the items skewered on it. Thank you Anne for the information on Hawaiian tradition. So that is exactly what I'm concluding...to not actually ingest the sharp leaves. 's idea of leaving the herb in for a bit while cooking does that. -Lori > > Yes, it's often used in soups here in HI, but only as a seasoning and > not to be eaten. You can also use it to spear veggies, tofu, and > tempeh for kebabs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 from what i see on cooking shows - they tend to bash the end of it with the flat of the knife and then the inner part comes out which is chopped or crushed in a mortar and pestle it has quite a strong flavour but I dont see why it cant be used periodically for those in good health. it is used a lot in Thia cooking which is popular here would also make a nice tea - infused in hot water...as a whole leaf maybe houyhnhnm10 wrote: Hi, My new gardener grows veggies for commercial sale and so a fringe benefit of having him in my employ is that he sells them to me the same day he picks them (if not always the same day, then very close). I'm trying most of what he grows, but told him that I don't eat nightshades. It's funny to me how people react when you tell them that you don't eat nightshades (they're so popular in such a wide variety of culinary dishes). Although I miss nightshades, I'm okay without them. Back to what my gardener did bring me: a bunch of fresh lemongrass; but, I haven't figured out what to do with it. I tried to add it fresh to salad, but it has such a sharp leaf to it that I wonder if it's damaging my digestive tract. Those sharp edges just don't taste right to me, texture-wise. It does have great flavor, though, so I was wondering if it is a generally accepted herb in macrobiotic diets and if so, what are some ideas for incorporating it into my diet? Thanks, Lori -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 from what i see on cooking shows - they tend to bash the end of it with the flat of the knife and then the inner part comes out which is chopped or crushed in a mortar and pestle it has quite a strong flavour but I dont see why it cant be used periodically for those in good health. it is used a lot in Thia cooking which is popular here would also make a nice tea - infused in hot water...as a whole leaf maybe houyhnhnm10 wrote: Hi, My new gardener grows veggies for commercial sale and so a fringe benefit of having him in my employ is that he sells them to me the same day he picks them (if not always the same day, then very close). I'm trying most of what he grows, but told him that I don't eat nightshades. It's funny to me how people react when you tell them that you don't eat nightshades (they're so popular in such a wide variety of culinary dishes). Although I miss nightshades, I'm okay without them. Back to what my gardener did bring me: a bunch of fresh lemongrass; but, I haven't figured out what to do with it. I tried to add it fresh to salad, but it has such a sharp leaf to it that I wonder if it's damaging my digestive tract. Those sharp edges just don't taste right to me, texture-wise. It does have great flavor, though, so I was wondering if it is a generally accepted herb in macrobiotic diets and if so, what are some ideas for incorporating it into my diet? Thanks, Lori -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Although i am not a fan of spicy foods too much i do like the asian hot ans sour soup - I think this is thai - I made a very imitation of it with ginger and lemon juice and rice vineagr some time ago - maybe with coriander wrote: Hi Lori I haven't used lemongrass myself but I have heard it adds a wonderful flavor to soups. I would mince it and add it towards the end. Also you could just add a stalk and let it cook for a few minutes and then remove it for a light touch. I was only thinking the other day that I would like to try lemongrass in soup so now I feel inspired. I think it would be good in a bean dish too. Thank you! Blessings lemongrass > >Hi, > >My new gardener grows veggies for commercial sale and so a fringe >benefit of having him in my employ is that he sells them to me the >same day he picks them (if not always the same day, then very close). >I'm trying most of what he grows, but told him that I don't eat >nightshades. It's funny to me how people react when you tell them >that you don't eat nightshades (they're so popular in such a wide >variety of culinary dishes). Although I miss nightshades, I'm okay >without them. Back to what my gardener did bring me: a bunch of >fresh lemongrass; but, I haven't figured out what to do with it. I >tried to add it fresh to salad, but it has such a sharp leaf to it >that I wonder if it's damaging my digestive tract. Those sharp edges >just don't taste right to me, texture-wise. It does have great >flavor, though, so I was wondering if it is a generally accepted herb >in macrobiotic diets and if so, what are some ideas for incorporating >it into my diet? > >Thanks, >Lori > > > Brown Waxman www.celebrate4health.com www.bebabywise.com infocelebrate4health -- Ilanit Tof - Signature Ilanit Ms Ilanit Tof B.A. (Psychophysiology/Psychology) Advanced Diploma Healing with Wholefoods PhD Holistic Nutrition (candidate) Little Tree Oriental Healing Arts Helping you grow to new heights of wellbeing with Oriental Traditions and Modern Nutrition ilanit@... www.littletree.com.au Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 you can also add a few pieces of lemongrass to rice while it cooks. It is not eaten, though, but removed after the rice is done. The same method works for any vegetable dish. Imparts a very nice lemony flavor without being overpowering. ne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 you can also add a few pieces of lemongrass to rice while it cooks. It is not eaten, though, but removed after the rice is done. The same method works for any vegetable dish. Imparts a very nice lemony flavor without being overpowering. ne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 you can also add a few pieces of lemongrass to rice while it cooks. It is not eaten, though, but removed after the rice is done. The same method works for any vegetable dish. Imparts a very nice lemony flavor without being overpowering. ne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Hi Lori, I was hoping to read and the fringe benefit is that he also grows it for me. I tried lemongrass in the past and couldn't understand why it didn't go as I knew from what I heard that it grows easy. Fortunately, I didn't give up, and now I have it towering up high. I grew it because my husband used to have Thai recipes that called for it. I just changed my posts from digests to receiving them individually - the nice thing with digests, it organized all the same topic together - but was more of a pain to answer, as original post wasn't there to read. So I hope I read all that people wrote about lemongrass - what I didn't read was where it stands in mb - I think Ilanit mentioned that herbs are not used that much - most are thought of I guess as too yin - but otoh, parsley, chives, scallions all seem to be quite acceptable - so wondering how different lemon grass is. Anyway, I've got it growing beautifully now and just waiting for my husband to say he needs some. so what does your gardener do for your garden if not grow some amazing stuff for you - kale is really really easy, if you're going to pay him anyway, then get the most out of his services!!!! and if you do, tell me anything you learn!!!!!!! I've given up on gardeners, as I realized the money I was spending, I'd rather spend on buying the organic vegetables - and I realized I really wanted to do it myself - just taking a while. Klarahouyhnhnm10 wrote: Hi,My new gardener grows veggies for commercial sale and so a fringe benefit of having him in my employ is that he sells them to me the same day he picks them (if not always the same day, then very close). I'm trying most of what he grows, but told him that I don't eat nightshades. It's funny to me how people react when you tell them that you don't eat nightshades (they're so popular in such a wide variety of culinary dishes). Although I miss nightshades, I'm okay without them. Back to what my gardener did bring me: a bunch of fresh lemongrass; but, I haven't figured out what to do with it. I tried to add it fresh to salad, but it has such a sharp leaf to it that I wonder if it's damaging my digestive tract. Those sharp edges just don't taste right to me, texture-wise. It does have great flavor, though, so I was wondering if it is a generally accepted herb in macrobiotic diets and if so, what are some ideas for incorporating it into my diet? Thanks,Lori Get your email and more, right on the new Yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 Hi Lori, I was hoping to read and the fringe benefit is that he also grows it for me. I tried lemongrass in the past and couldn't understand why it didn't go as I knew from what I heard that it grows easy. Fortunately, I didn't give up, and now I have it towering up high. I grew it because my husband used to have Thai recipes that called for it. I just changed my posts from digests to receiving them individually - the nice thing with digests, it organized all the same topic together - but was more of a pain to answer, as original post wasn't there to read. So I hope I read all that people wrote about lemongrass - what I didn't read was where it stands in mb - I think Ilanit mentioned that herbs are not used that much - most are thought of I guess as too yin - but otoh, parsley, chives, scallions all seem to be quite acceptable - so wondering how different lemon grass is. Anyway, I've got it growing beautifully now and just waiting for my husband to say he needs some. so what does your gardener do for your garden if not grow some amazing stuff for you - kale is really really easy, if you're going to pay him anyway, then get the most out of his services!!!! and if you do, tell me anything you learn!!!!!!! I've given up on gardeners, as I realized the money I was spending, I'd rather spend on buying the organic vegetables - and I realized I really wanted to do it myself - just taking a while. Klarahouyhnhnm10 wrote: Hi,My new gardener grows veggies for commercial sale and so a fringe benefit of having him in my employ is that he sells them to me the same day he picks them (if not always the same day, then very close). I'm trying most of what he grows, but told him that I don't eat nightshades. It's funny to me how people react when you tell them that you don't eat nightshades (they're so popular in such a wide variety of culinary dishes). Although I miss nightshades, I'm okay without them. Back to what my gardener did bring me: a bunch of fresh lemongrass; but, I haven't figured out what to do with it. I tried to add it fresh to salad, but it has such a sharp leaf to it that I wonder if it's damaging my digestive tract. Those sharp edges just don't taste right to me, texture-wise. It does have great flavor, though, so I was wondering if it is a generally accepted herb in macrobiotic diets and if so, what are some ideas for incorporating it into my diet? Thanks,Lori Get your email and more, right on the new Yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 In the past we did not use too many herbs and spices in macrobiotics because they were considered too yin and expansive. but today I think they can be very good especially if you have been eating too simply or have too much salt. Herbs and spices have been used since before recorded history and herbs were mainly used for medicinal purposes and spices for preserving and keeping food fresh. I think a little touch of herbs here and there are great. I tend to use basil, parsley, cilantro, black pepper and infrequently rosemary and oregano. Bay leaves are very good when cooked with beans and I also use ginger, wasabi and Japanese 5 spice. I can't take very hot food but funnily enough my kids love it!! Especially my 15 year old son who would quite happily add hot chilli pepper sauce to anything. I think herbal medicine can be very supportive to the macro diet. In the past it seem to be either eat the diet or go for western medicine which I could never understand. There are some awesome homeopathic, aromatherapists, herbologists, bach flower remedies and so on that can offer wonderful support. I would much rather try these approaches first than go to a western doctor but then again we all have choices. In saying that, I have been fortunate in not needing to use too much other than simple home remedies for myself and my kids but there are times when a little extra is necessary and I would use an excellent homeopathic doctor. As for lemongrass, I liked Suzanne's suggestion of adding it when cooking rice. A little subtle addition of flavor can add that sparkle and zing that really brings a dish to life and yet maintains the wonderful taste of the rice or whatever the main ingredients are. I love to use lemongrass oil when I give massage and find it helps to relieve stress and yet is uplifting and re-freshing. I just found this link about lemongrass and even though it isn't strictly macro, thought it was interesting. http://www.gardensablaze.com/HerbLemonGrassMed.htm Blessings Re: lemongrass > >lol...yes, skewers fit the bill exactly with the sharp leaves that >seem also to have a bit of a gripping edge. What a great idea: the >lemongrass imparts its flavor to the items skewered on it. > >Thank you Anne for the information on Hawaiian tradition. So >that is exactly what I'm concluding...to not actually ingest the >sharp leaves. 's idea of leaving the herb in for a bit while >cooking does that. > >-Lori > > > > >> >> Yes, it's often used in soups here in HI, but only as a seasoning >and >> not to be eaten. You can also use it to spear veggies, tofu, and >> tempeh for kebabs. > > > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 In the past we did not use too many herbs and spices in macrobiotics because they were considered too yin and expansive. but today I think they can be very good especially if you have been eating too simply or have too much salt. Herbs and spices have been used since before recorded history and herbs were mainly used for medicinal purposes and spices for preserving and keeping food fresh. I think a little touch of herbs here and there are great. I tend to use basil, parsley, cilantro, black pepper and infrequently rosemary and oregano. Bay leaves are very good when cooked with beans and I also use ginger, wasabi and Japanese 5 spice. I can't take very hot food but funnily enough my kids love it!! Especially my 15 year old son who would quite happily add hot chilli pepper sauce to anything. I think herbal medicine can be very supportive to the macro diet. In the past it seem to be either eat the diet or go for western medicine which I could never understand. There are some awesome homeopathic, aromatherapists, herbologists, bach flower remedies and so on that can offer wonderful support. I would much rather try these approaches first than go to a western doctor but then again we all have choices. In saying that, I have been fortunate in not needing to use too much other than simple home remedies for myself and my kids but there are times when a little extra is necessary and I would use an excellent homeopathic doctor. As for lemongrass, I liked Suzanne's suggestion of adding it when cooking rice. A little subtle addition of flavor can add that sparkle and zing that really brings a dish to life and yet maintains the wonderful taste of the rice or whatever the main ingredients are. I love to use lemongrass oil when I give massage and find it helps to relieve stress and yet is uplifting and re-freshing. I just found this link about lemongrass and even though it isn't strictly macro, thought it was interesting. http://www.gardensablaze.com/HerbLemonGrassMed.htm Blessings Re: lemongrass > >lol...yes, skewers fit the bill exactly with the sharp leaves that >seem also to have a bit of a gripping edge. What a great idea: the >lemongrass imparts its flavor to the items skewered on it. > >Thank you Anne for the information on Hawaiian tradition. So >that is exactly what I'm concluding...to not actually ingest the >sharp leaves. 's idea of leaving the herb in for a bit while >cooking does that. > >-Lori > > > > >> >> Yes, it's often used in soups here in HI, but only as a seasoning >and >> not to be eaten. You can also use it to spear veggies, tofu, and >> tempeh for kebabs. > > > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 In the past we did not use too many herbs and spices in macrobiotics because they were considered too yin and expansive. but today I think they can be very good especially if you have been eating too simply or have too much salt. Herbs and spices have been used since before recorded history and herbs were mainly used for medicinal purposes and spices for preserving and keeping food fresh. I think a little touch of herbs here and there are great. I tend to use basil, parsley, cilantro, black pepper and infrequently rosemary and oregano. Bay leaves are very good when cooked with beans and I also use ginger, wasabi and Japanese 5 spice. I can't take very hot food but funnily enough my kids love it!! Especially my 15 year old son who would quite happily add hot chilli pepper sauce to anything. I think herbal medicine can be very supportive to the macro diet. In the past it seem to be either eat the diet or go for western medicine which I could never understand. There are some awesome homeopathic, aromatherapists, herbologists, bach flower remedies and so on that can offer wonderful support. I would much rather try these approaches first than go to a western doctor but then again we all have choices. In saying that, I have been fortunate in not needing to use too much other than simple home remedies for myself and my kids but there are times when a little extra is necessary and I would use an excellent homeopathic doctor. As for lemongrass, I liked Suzanne's suggestion of adding it when cooking rice. A little subtle addition of flavor can add that sparkle and zing that really brings a dish to life and yet maintains the wonderful taste of the rice or whatever the main ingredients are. I love to use lemongrass oil when I give massage and find it helps to relieve stress and yet is uplifting and re-freshing. I just found this link about lemongrass and even though it isn't strictly macro, thought it was interesting. http://www.gardensablaze.com/HerbLemonGrassMed.htm Blessings Re: lemongrass > >lol...yes, skewers fit the bill exactly with the sharp leaves that >seem also to have a bit of a gripping edge. What a great idea: the >lemongrass imparts its flavor to the items skewered on it. > >Thank you Anne for the information on Hawaiian tradition. So >that is exactly what I'm concluding...to not actually ingest the >sharp leaves. 's idea of leaving the herb in for a bit while >cooking does that. > >-Lori > > > > >> >> Yes, it's often used in soups here in HI, but only as a seasoning >and >> not to be eaten. You can also use it to spear veggies, tofu, and >> tempeh for kebabs. > > > > Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 , Thank you!!! I've put that site into looking into when I have time!!!! The person writing was funny and says he/she (?) is passionate about gardening - I hope it will inspire and teach. Thanks again. Klara wrote: In the past we did not use too many herbs and spices in macrobiotics because they were considered too yin and expansive. but today I think they can be very good especially if you have been eating too simply or have too much salt. Herbs and spices have been used since before recorded history and herbs were mainly used for medicinal purposes and spices for preserving and keeping food fresh. I think a little touch of herbs here and there are great. I tend to use basil, parsley, cilantro, black pepper and infrequently rosemary and oregano. Bay leaves are very good when cooked with beans and I also use ginger, wasabi and Japanese 5 spice. I can't take very hot food but funnily enough my kids love it!! Especially my 15 year old son who would quite happily add hot chilli pepper sauce to anything.I think herbal medicine can be very supportive to the macro diet. In the past it seem to be either eat the diet or go for western medicine which I could never understand. There are some awesome homeopathic, aromatherapists, herbologists, bach flower remedies and so on that can offer wonderful support. I would much rather try these approaches first than go to a western doctor but then again we all have choices. In saying that, I have been fortunate in not needing to use too much other than simple home remedies for myself and my kids but there are times when a little extra is necessary and I would use an excellent homeopathic doctor.As for lemongrass, I liked Suzanne's suggestion of adding it when cooking rice. A little subtle addition of flavor can add that sparkle and zing that really brings a dish to life and yet maintains the wonderful taste of the rice or whatever the main ingredients are. I love to use lemongrass oil when I give massage and find it helps to relieve stress and yet is uplifting and re-freshing. I just found this link about lemongrass and even though it isn't strictly macro, thought it was interesting. http://www.gardensablaze.com/HerbLemonGrassMed.htmBlessings Re: lemongrass>>lol...yes, skewers fit the bill exactly with the sharp leaves that >seem also to have a bit of a gripping edge. What a great idea: the >lemongrass imparts its flavor to the items skewered on it. >>Thank you Anne for the information on Hawaiian tradition. So >that is exactly what I'm concluding...to not actually ingest the >sharp leaves. 's idea of leaving the herb in for a bit while >cooking does that.>>-Lori>>>>>>>> Yes, it's often used in soups here in HI, but only as a seasoning >and >> not to be eaten. You can also use it to spear veggies, tofu, and >> tempeh for kebabs.>>>> Brown Waxmanwww.celebrate4health.comwww.bebabywise.cominfocelebrate4health Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 I know - did you see his/her quote at the top - 'Pause every so often when gardening to celebrate your breathing' - Author Unknown - sort of fits with our discussion!!!!!!!! Re: lemongrass >> >>lol...yes, skewers fit the bill exactly with the sharp leaves that >>seem also to have a bit of a gripping edge. What a great idea: the >>lemongrass imparts its flavor to the items skewered on it. >> >>Thank you Anne for the information on Hawaiian tradition. So >>that is exactly what I'm concluding...to not actually ingest the >>sharp leaves. 's idea of leaving the herb in for a bit while >>cooking does that. >> >>-Lori >> >> >> >> >>> >>> Yes, it's often used in soups here in HI, but only as a seasoning >>and >>> not to be eaten. You can also use it to spear veggies, tofu, and >>> tempeh for kebabs. >> >> >> >> > > Brown Waxman >www.celebrate4health.com >www.bebabywise.com >info@... > > > > > >--------------------------------- >Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 I know - did you see his/her quote at the top - 'Pause every so often when gardening to celebrate your breathing' - Author Unknown - sort of fits with our discussion!!!!!!!! Re: lemongrass >> >>lol...yes, skewers fit the bill exactly with the sharp leaves that >>seem also to have a bit of a gripping edge. What a great idea: the >>lemongrass imparts its flavor to the items skewered on it. >> >>Thank you Anne for the information on Hawaiian tradition. So >>that is exactly what I'm concluding...to not actually ingest the >>sharp leaves. 's idea of leaving the herb in for a bit while >>cooking does that. >> >>-Lori >> >> >> >> >>> >>> Yes, it's often used in soups here in HI, but only as a seasoning >>and >>> not to be eaten. You can also use it to spear veggies, tofu, and >>> tempeh for kebabs. >> >> >> >> > > Brown Waxman >www.celebrate4health.com >www.bebabywise.com >info@... > > > > > >--------------------------------- >Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2006 Report Share Posted September 16, 2006 I know - did you see his/her quote at the top - 'Pause every so often when gardening to celebrate your breathing' - Author Unknown - sort of fits with our discussion!!!!!!!! Re: lemongrass >> >>lol...yes, skewers fit the bill exactly with the sharp leaves that >>seem also to have a bit of a gripping edge. What a great idea: the >>lemongrass imparts its flavor to the items skewered on it. >> >>Thank you Anne for the information on Hawaiian tradition. So >>that is exactly what I'm concluding...to not actually ingest the >>sharp leaves. 's idea of leaving the herb in for a bit while >>cooking does that. >> >>-Lori >> >> >> >> >>> >>> Yes, it's often used in soups here in HI, but only as a seasoning >>and >>> not to be eaten. You can also use it to spear veggies, tofu, and >>> tempeh for kebabs. >> >> >> >> > > Brown Waxman >www.celebrate4health.com >www.bebabywise.com >info@... > > > > > >--------------------------------- >Get your own web address for just $1.99/1st yr. We'll help. Yahoo! Small Business. Brown Waxman www.celebrate4health.com www.bebabywise.com info@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Hi, Klara, yes my gardener will soon be growing veggies for me too. We are entering the fall planting season here in Valley of the Sun (Phoenix, AZ -- zone 9 for planting). I'll let you know what I learn, although I'm afraid I'll be sitting on my duff at my desk job much of the time while he's enjoying the fresh air and making seeds dance. Thanks to everyone for the great feedback on lemongrass! -Lori > > Hi Lori, > I was hoping to read and the fringe benefit is that he also grows it for me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2006 Report Share Posted September 18, 2006 Hi, Klara, yes my gardener will soon be growing veggies for me too. We are entering the fall planting season here in Valley of the Sun (Phoenix, AZ -- zone 9 for planting). I'll let you know what I learn, although I'm afraid I'll be sitting on my duff at my desk job much of the time while he's enjoying the fresh air and making seeds dance. Thanks to everyone for the great feedback on lemongrass! -Lori > > Hi Lori, > I was hoping to read and the fringe benefit is that he also grows it for me. Quote Link to comment Share on other sites More sharing options...
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