You know what? I’ve read that acorns are “sexually strengthening.” I read that in an old herbal. The book mentioned acorns and oats as being sexually strengthening. I guess that’s what they mean when they say, “he’s feeling his oats.” Actually, oats must be really good for you. I have a horse and he gets frisky when he eats oats. But as far as acorns are concerned, I also read that the naturalist, John Muir, said that he found the bread that Northern California Indian women made for him “strengthening.” So that’s twice I saw that, but mind you, both of those were in the “olden days.” But… next time you see an oak tree with acorns lying on the ground, you might want to pick them up… it wouldn’t hurt to try. Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973
Coconut oil is everywhere these days, including natural foods stores. It’s popular with food manufacturers because it offers a non-dairy alternative for vegans and it has a better resistance to spoilage, NOT because it’s low fat. Coconut oil is an extremely saturated fat, like cream. If you wish to avoid saturated fats, watch out for Macadamia nuts because they are roasted in coconut oil, which is probably why people always say, “They’re so fattening!” Coconut oil is fabulous in shampoo and for dry skin but be careful, just because you find it in a “health food store,” doesn’t mean it’s the correct food for you to ingest. Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:
eBook or computer download through Smashwords:
eBook through Barnes & Noble:
Many of our favorite fairy tales were told orally long before they appeared in book form. Travelers heard them and retold them, nannies told them, mothers and fathers told them to their children, we’ve all heard them, and some are thousands of years old. Frequently, authors took the liberty of publishing fairy tales, listing themselves as the author. They were NOT the original author and many of our fairy tales have been plagiarized like this for a variety of reasons, like greed and vanity and the fact that the tales were so old, the original author or authors had long since passed from the earth. The stories changed as they went through different territories, the term for the different versions of the same fairy tale are called variants. Hans Christian Andersen and Lewis Carroll are the original authors of their famous works. Suellen Ocean is the author of The Acorn Mouse, an illustrated children’s story designed to teach the art of gathering and eating acorns. Available here:
Paperback and ebook through Amazon:
eBooks and computer downloads available through Smashwords:
Barnes & Noble ebook:
Jerked meat is what the Midwestern Pioneers used to call Indian preserved meat. The Native Americans of the plains cut their deer and buffalo meat into thin strips and let it dry in the sun. The Pioneers referred to it as jerked meat. Native Americans had another interesting way of preserving meat and that was called pemican. Lean meat was dried and pounded very finely before being packed into sacks of hide. Dried and pounded meat was also mixed with suet (fat), sugar, raisins or berries and used by both Indians and explorers, probably French-Canadian trappers and traders, as the word pemican is both a Cree Indian word, pemikkan, and a French word for fat, pimiy. It was a successful way of preserving meat, and with the addition of the fat and fruit, was an early “energy bar.” Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973
Native Americans used and still use today, acorns from oak trees that grew around them. In the past, some Native American families ate hundreds of pounds of acorns every year. In the valleys of California there is a large oak with large acorns, the tree is called the Valley Oak. Of course, it was and still is a fine acorn and those living close to it have benefited from all the meat in these large acorns. But another acorn, a tiny one so bitter the Latin name is Quercus Revoltus, was probably used by Indians who lived in it’s habitat because they utilized the food that grew around them. One tribe buried their acorns in the wet ground until they turned pink because that made them sweeter. What was happening was the acorn was sprouting in the wet soil, turning it from a starch to a sugar state, making it much more palatable. Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973
You’d laugh if you saw the miniscule amount of caffeine I’ve been consuming. After black tea proved too acidic, I was drinking weak coffee, which was really a cup of hot water with a coffee taste.
In the early 90′s, when coffee houses were springing up everywhere, I very much enjoyed cups of black brew but I developed anxiety and stomach aches and had no idea it was the coffee. To combat the anxiety, I was using the herb valerian. Ironically I was putting a bit of the powdered herb into my coffee. When that didn’t work, I finally realized… Oh… it’s the coffee.
Habitual patterns come and go but memories of a time when I was calmer and a bit more peaceful, gave me strength to believe I didn’t need the “hurriedness” that caffeine imposed on my body. I’ve always been a bit “high strung” but omitting the caffeine has me returning to a calmer disposition, one I remember fondly. Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973