WINTER HOLIDAY STRESS

WINTER HOLIDAY STRESS

For all of us there is some degree of stress during the winter holiday season. Prepare early to avoid becoming exhausted and too tired or ill to enjoy the holiday.

However for many of us the winter holiday can be a time of family friction, loneliness, worry, anxiety, deep sadness or depression.

Whatever your religious beliefs, the winter holiday season can be a time when spiritual nourishment is of special value. If a holiday away from home solves some of your stresses, take time out to rest and connect with nature.

Follow a healthy eating plan and make sure to take plenty of exercise in the fresh air to minimize stress.

Homoeopathic remedies can be of very great support during times of emotional stress.
Never be afraid of seeking help from a Registered Homoeopath with experience and understanding.

Grief Arnica, Ignati, Kali Carbonicum, Natrum Muriaticum, Phosphoric Acid.
Loneliness Pulsatilla,Phosphorus, Arsenicum, Argentum Nitricum, Kali Carbonicum.
Family friction Staphysagria, Natrum Muriaticum, Nux Vomica, Bryonia.
Children’s tantrums Chamomilla, Cina, Phosphorus, Tuberculinum, Sulphur.
Anxiety Psorinum, Arsenicum, Causticum, Calcarea Carbonicum, Phosphorus.
Depression Aurum, Natrum Muriaticum, Sulphur, Sepia, Carcinocin.
Alcohol abuse Antimonim Crudum, Arsenicum Album, Nux Vomica, Sulphuric Acid.
Panic attacks Argentum Nitricum, Arsenicum Album, Gelsemium.
Phobias Aconitum, Argentum Nitricum, Calcarea Carbonicum, Phosphorus, Pulsatilla.

JERUSALEM ARTICHOKE SOUP

Starter

Jerusalem artichokes make a delicious early spring soup. They are rich in a non starchy carbohydrate, inulin, which encourages the formation of healthy bacteria in the gut.

Jerusalem artichokes provide a good source of vitamin B1, folic acid, iron and copper; also magnesium, selenium, phosphorus, all nutrients which are vital for healthy metabolism.

Be sure to use good quality vegetable stock; a soup is as good as the stock from which it is made.

Serves 4

1 kg. Jerusalem artichokes, washed, but not peeled
1.2 litres good, home made vegetable stock (vacuum packed stock if necessary)
1 onion, peeled and roughly chopped
2 cloves garlic, peeled
3 sticks celery, chopped
1 lemon, juiced and a little grated zest
1 tsp. ground cumin

For the garnish

4 tbsp. plain, low fat, bioactive yogurt
2 tbsp. freshly chopped parsley

1. Place all ingredients in a large, covered pan and simmer very gently until completely soft and tender.
2. Cool, then drain the liquid and reserve.
3. Liquidize with half of the stock until smooth, then slowly add the remaining stock.
4. Return soup to saucepan and heat gently to simmering point.
5. Serve immediately in warm bowls, garnished with a swirl of yogurt and a sprinkling of parsley.

PHEASANT WITH ROASTED CARROTS AND PARSNIPS


This recipe requires forward planning, but ensures deliciously tender pheasant.

Pheasant:

Especially rich in protein
Very rich in phosphorus, potassium and iron
Excellent amounts of calcium, magnesium, selenium, zinc and B vitamins
Supports immune system
Helps repair body damage
Excellent source of energy
Low in fat, cholesterol and calories

Serves 4

2 plump young pheasants

For the marinade

8 juniper berries, chopped
2 tsp English mustard powder
1 tsp mixed spice
2 tsp chopped thyme leaves
2tsp rapeseed oil
1 tbsp red wine

For roasting

2 parsnips, peeled and cut into chunks
10 cherry tomatoes
2 small raw beetroot, diced
1 large onion, chopped
2 large carrots, chopped
1 large potato, chopped
1 tbsp rapeseed oil
1 tbsp freshly chopped thyme leaves

1. Day before (or prepare for freezer) remove breasts and legs from pheasant carcasses with a very sharp, little knife and sharp kitchen scissors.
2. Separate breasts from legs and mix well with marinade ingredients.
3. Refrigerate for 24 hours or freeze until required.
4. Preheat oven to 190 C, gas 5.
5. Place all ingredients for roasting in a large roasting pan and mix well.
6. Bury pheasant legs well under vegetables and roast for 1 hour.
7. Remove from oven and mix ingredients well, place pheasant legs on top of vegetables.
8. Meanwhile heat a non stick frying pan and pan fry pheasant breasts until skin is crisp and golden, turn breasts over, reduce heat and cook for a further 6-8 minutes until tender and just done.
9. Serve immediately with roast vegetables and steamed green vegetables.

BRUSSELS SPROUTS FESTIVE STYLE

Vegetarian side dish

Brussels Sprouts are at their best in December and make a delicious side dish to accompany other festive fayre.

The sweet, nutty flavour of chestnuts compliments the slightly sharp taste of Brussels sprouts. Chestnuts contain less fat than most nuts, but they are a good source of copper, manganese, potassium, iron, magnesium, vitamins B1 and B6.

Serves 4

500 g/ 1 lb Brussels sprouts
12 chestnuts, roasted in shells, then peeled and chopped
12 green olives, pitted and chopped
2 tsp finely chopped thyme
¼ tsp grated nutmeg
½ tbsp olive oil
a little ground black pepper

For the garnish
1 tbsp finely chopped parsley

1. Steam Brussels sprouts till almost tender, about 10 minutes.
2. Place in pan with chestnuts, olives, thyme, nutmeg and olive oil.
3. Mix well and heat through gently.
4. Serve hot, garnished with finely chopped parsley.