The winter season is the period that can easily overwhelm a cold, especially if we do not pay attention. So it is good for us to strengthen our immunity so we can respond to the colds and infections that are currently circulating.
The best way to prepare is to balance the alkalinity of r blood. This is achieved by enhancing our diet with alkaline foods to create the right conditions for the immune person to do his job. And in this field Umeboshi is the “King of Alkaline Foods”.
British writer and Japanese gastronomy expert, Robbie Swinnerton, describes Umea as the equivalent nutritional equivalent of the cold shower! He writes “The spontaneous, caustic stick, spicy, salty taste, shakes the eyes open, shakes and wakes the stomach, wipes the stack of tastes, and makes the day start in a memorable way.”
Let us, however, talk a bit more in detail about his beneficial actions.
Umeboshi and its derivatives such as Ume Su are rich in organic acids (citric acid, pyruvic acid, malic acid, and succinic acid). Citric acid helps to sterilize the intestine and stomach, especially in the morning that is empty and pyruvic acid activates the functions of various body organs.
At a practical level, its strong acidic taste has a paradoxically strong alkaline effect on the body. It neutralizes fatigue, stimulates digestion, and enhances detoxification and calcium absorption. It helps the liver to remove alcohol, balance sugar, prevent anemia, and relieve stomach pain and intestinal gas pain. Used for water purification, dysentery and poisoning.
Mode of production
The Umeboshi process is known as “lacto bacterial fermentation”, one of the oldest food processing methods, in which beneficial probiotic lacto bacteria grow instead of other non-beneficial ones.
Apricot apricots are harvested at the end of June, when they are still sure and their juices at the peak of their sour cherry. Then they are washed, soaked to remove the bitter, and stacked in salt-exchanged containers. Slowly their liquids are removed. At the end of July they are spread on bamboo trays in the strong sun, to dry and dry a bit. Then, they are replaced in containers with their liquids and Shiso leaves (perilla frutensis) which give this red color, lemon flavor, many minerals and antibacterial and preservative properties. Finally, they are removed from the containers and placed in bins where they mature for one year. The red, now liquid, is bottled and sold as Omega Vinegar, one of the most characteristic and delicious Japanese cucumbers.
MODES OF USE
Together with the COFFEE ONE Project, it makes the Cream of Kuzu (OuSuKuzuu – recipe), which enhances the digestive function and alkalizes the organism, with multiple benefits. Mixed with ground roasted seeds, water, Mirin, Soy sauce and used in sauces for salads, cereals, sausage, Sushi and other dishes. With Tea Cookie, neutralizes fatigue from over-consumption of sugar.
WHAT WE ARE WAITING
The traditional method ensures the high quality of the product and its unique healing properties. Most UMEBOSHI producers are using sugar, dyes, additional organic acids and common salt to speed up the process. The best way is to test the ingredients, which should be organic cultivation and include Organic Apricots, Shiso Organic Sheets and Salt, as well as the UMEBOSHI ONE Project.
Maybe it is spring’s inspiring energy for a new start, maybe it is wind’s reminder to move on, but recently we spoke a lot about dreams.
First – do you have a dream?
Small or big, short-term or long-term – doesn’t matter.
We tend to think that dreaming – that’s for children. When we grow up we start having goals, but not dreams. The side-effect of having a goal is often anxiety – you have to reach it at some point! The side-effect of having a dream is happiness. Just watch yourself when you think of your dream or talk about it to someone – your face covers gentle smile, eyes start to shine. Why should we restrict ourselves from such feelings? We simply forget and just need someone to remind us, to inspire us.
We invite you to join our 4 classes seminars to get inspired and dare to have a dream and make it come true!
Our dear friends,
This is me, Julia, writing to you. Our little daughter Agapi grew a bit and I have some time to work on the computer.
I read few of our newsletters and found them informative but “dry”.
So I decided to take an initiative to add some “sauce” to them and write to you this time about – a divorce.
The divorce not of a couple but the divorce of Human being and Nature.
We are used to call Nature our Mother but recently I witnessed few times how disrespectfully we behave with our Mothers and I thought maybe we could relate to the Nature better if we think of it as of the Beloved One?
Do you remember how careful and gentle you were with your Beloved One when everything started?
Paying attention to any small detail, capturing all the words and movements?
Spring came – time to fall in love. Yes, to fall in love! Again! With the Beloved One, with Yourself, with Nature!
Go out, breath, look up into the sky – this also helps to stretch the neck and stimulate the energy flow in the thyroid gland.
Make a nice but light dessert – you remember we showed in all our cooking classes how to make couscous cake with apple juice? If you haven’t attended our cooking classes – join us!
Pick up wild weeds and make spring style sautéed with it or add it to the recipe with black-eyed beans. You will find the recipe below.
Need a detox? Something simple?
Here you are – kukicha tea with umeboshi! Boil kukicha according to the instructions on the label and pour it into your cup over finely chopped half of the umeboshi.
And spread your Love! Smile!
With lots of love to all of you,