Medicinal Rosehips Tea

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Roses were not my favorite flowers till I was 14 years old, so I never grew them till later in my life. But when I was 7 or 8 years old, I saw rose bushes for the first time. I noticed that there were red balls that could be fruits or a seed of the flowers. As a curious girl, I had to pick it and put it in my mouth. It was kind of sour tasting with a hint of sweetness, but it was not sweet enough for me, being a child who loved sugary food and dessert at that time. So, I didn’t think about it for a long time, and I just enjoyed roses as beautiful flowers.

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Wild rose flower in North Fork, California.

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Wild Rosehips in North Fork, California.

I started to make different healing teas when I took an herbology class from David Craw (founder of Learning Garden in Venice, CA and Floracopeia) in 1998 at California Healing Arts College. David harvested wild native herbs before the class, and we made tea and learned the benefits of the herbs and how they have been helping humans’ health for a long time. It was fascinating to me, and I learned so much about how plants and herbs can help us. Because of this class, I got more curious about making all kinds of herbal tea and flower tea, since I love tea so much. Later on, I found out rosehips are the seeds of rose flowers, and my childhood memory of that sour taste, with a hint of sweetness of the fruits, came back to me.

I got curious again and found so many benefits of rosehips by making tea, jelly, jam, soup, oil, etc. Rose plants do not just produce beautiful flowers; I think they are medicinal plants that can fit in the herbs and spices category.

Wikipedia says: “In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices. Herbs refer to the leafy green or flowering parts of a plant (either fresh or dried), while spices are produced from other parts of the plant (usually dried), including seeds, berries, bark, roots and fruits.”

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Wild rosehips bush. You can see Eric and Leo standing by the bish, how big this rose bush is.

Rosehips picking Eric 2017

Big rosehips!

I found wild big rose bushes when Eric and I started to go to North Fork, California, in 2004. I noticed they produced big rosehips every year, from around Thanksgiving to the end of the year. So, we have been harvesting fresh, wild rosehips every year and have been making the tea. Its sour and naturally sweet taste are soothing to me since I’ve matured and do not eat sugary food or dessert anymore. I have offered North Fork rosehip tea to our friends many times. They’ve usually never had rosehip tea before, but everyone loves it. I love its pink to reddish color. It is perfect to serve for the holiday season.

 

As an end-of-year gratitude/gift (in Japan, we call it Oseibo) for people who read my blog, I want to share my rosehip tea recipe. I hope you enjoy making it, enjoy the taste, and also get the benefits of the tea.

WHERE TO PURCHASE ROSEHIPS

Whole Rosehips

iHerb

Bulk Apothecary

Seedless Rosehips

Mountain Rose Herbs

Starwest Botanicals

Tea Bags

Jet

650 Rosehips Tes with dried and fresh rosehips 2013

Rosehips tea with dried rosehips and fresh rosehips.

 

ROSEHIP TEA RECIPE

Ingredients

  • 4 tablespoons dried rosehips (whole ) or 4 teaspoons dried rosehip (crushed/cut/sifted)
  • 4 cups water (filtered)
  • Brown rice syrup or maple syrup (optional)
  1. Add the rosehips to a stainless steel or glass pot (make sure the pot can be put directly on the stove), along with the water.
  2. Slowly bring the mixture to a boil, and then reduce it to a simmer for depending on how strong you want to make the tea. I usually simmer for 15 ~ 30 minutes for whole rosehips and  5–15 minutes for crushed/cut/sifted rosehips.
  3. Remove from the heat, and pour it into your favorite cup.
  4. I like the tea as-is, but if desired, you can add 1 teaspoon brown rice syrup or maple syrup for sweetness.
  5. Enjoy!

 

I rotate between drinking rosehip tea a few times a week for a while, and then stopping and drinking Elderberry Tea (my blog) and/or Kukicha (my blog).

650 Rosehips with Eric 2000

It was a good harvesting of rosehips!

 

BENEFITS

Rosehips have many benefits. Here are just some of the health conditions they help alleviate: weakened immune system, skin conditions, chronic pain, indigestion, high toxicity levels, arthritis, gout, inflammatory conditions, high cholesterol, hypertension, and increased risk of heart disease or cancer (reference: Style Craze, Organic Facts).

 

Strengthens Immunity

The rosehips are extremely high in vitamin C, which can pack a major punch for a better immune system. It will increase your white blood cell count and stimulate growth, especially if you are recovering from an injury, illness or surgery.

Skin Care

Many people drink rosehip tea to improve the appearance of the skin, as this herbal blend is known to be astringent in nature, while also delivering those powerful antioxidants to the areas of the skin that need it most. This can help reduce the appearance of lines and wrinkles, speed healing of irritated or dry skin, and prevent infections and inflammation, such as flare-ups of psoriasis, eczema, and acne.

Acts as an Analgesic

The carotenoids and flavonoids found in rosehip tea have analgesic properties, making this tea a great pain reliever. Whether it is chronic pain of arthritis or acute pain of injuries or sprains, the anti-inflammatory and analgesic properties can work very quickly.

Reduces Inflammation

Studies done on rheumatoid arthritis and osteoarthritis showed that rosehip tea can significantly improve mobility and reduce inflammation, improving the quality of life and lowering oxidative stress in those inflamed tissues. This is also helpful for digestion, as these anti-inflammatory properties can soothe the tissues in the gut while regulating bowel movements and ensuring proper nutrient uptake.

Detoxifies the Body

Rosehip tea is known to have both laxative and diuretic properties, which can help the body eliminate toxins, and unwanted fats and salts in an efficient way. If you are struggling with constipation, low metabolism, or a weakened immune system, it can be a good idea to flush the toxins out and reduce the load on the kidneys and liver. This tea can help you do that by stimulating faster digestion and increasing the frequency of urination.

Help Prevent Rheumatoid Arthritis

In one study, patients who received rose hip showed greater improvements in arthritic conditions (18). In another study conducted back in 2008, rose hip powder had reduced pain in the hips, joints, and knees by about a third (19). The study was conducted on 300 osteoarthritis patients.

Rose hips also contain the fatty acid GOPO, which, as per experts, is the plant version of fish oil. And GOPO could be one of the contributing factors for the fruit’s anti-arthritic properties. Rosehip extract pills were found to reduce arthritic pain by as much as 90 percent (20). In fact, one popular arthritic medicine called LitoZin is made from processed ground rose hips.

Another important quality about rose hips (with respect to treating arthritic symptoms) is they don’t have ulcerogenic effects like certain other medications.

Additional Vitamin C Benefits

Rose hips are so full of vitamin C that the nutrient deserves a special mention. By the way, did you know that the fruit contains 60 times the vitamin C found in an orange?

One of the major benefits of vitamin C is collagen production. Collagen is a protein that forms the connective tissue in the body. The vitamin also treats inflammation and improves immunity. It prevents scurvy, a disease that can cause muscle weakness, joint pains, rashes, and tooth loss (14).

The vitamin C in rose hips also helps maintain the health of blood vessels. And because of the high levels of this vitamin, even the American Indian tribes had used the tea from the fruit to treat respiratory ailments (15).

Here’s a quick tip for you – when it comes to cooking rose hips (or any food rich in vitamin C), never use aluminum pans or utensils as they can destroy the vitamin in the food (16).

Vitamin C in rose hips also helps your body absorb iron better (17). Iron has several benefits, the major one being preventing anemia and keeping your blood healthy. And yes, vitamin C also treats and prevents cold and flu symptoms. So, you don’t have to worry even if the seasons are changing.

Lower Cholesterol

Regular intake of rose hip extract has been linked to lowered cholesterol levels (13). The fruit is particularly effective in obese patients – patients who consumed a drink made of rose hip powder daily for six weeks saw a significant drop in their total blood cholesterol levels by as much as 5 percent. This drop can even reduce the risk of heart disease by 17 percent. Rosehip can also be used as a safe alternative to anti-cholesterol drugs (like statins) that might have side effects.

Prevents Cardiovascular Diseases

There is a large body of research into the cardiovascular impact of rosehips, primarily due to the high levels of antioxidants present in these fruits. Specifically, studies have shown that leucoanthocyanins and polyphenolic compounds in rosehip tea can lower the risk of heart disease. This tea is also rich in lycopene, which has been directly linked to lower the occurrences of cardiovascular diseases.

Prevents Cancer

Many of the antioxidants in rosehip tea are praised for their anti-cancer abilities, as they are able to seek out and neutralize free radicals before they can cause oxidative stress, and can make it more difficult for cancerous cells to multiply, generate energy, and continue attacking the body. Research on the link between cancer and rosehips is ongoing, but early results show a very promising connection.

 

If you’re pregnant, breastfeeding, or on medication, please consult with your doctor before drinking rosehip tea.

 

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Jewel of rosehips.

Love,

Sanae 💖

Red Radish & Wakame Pressed Pickle Salad

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Eating sour taste with fermented foods which have enzyme helps to detox your liver and gallbladder. (Liver and Gallbladder is active in spring time)

Liver and Gallbladder is active in springtime by Oriental medicine.

Making quick pressed pickles and eat as a salad is perfect for this season.

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Red Radishes with Leafy Greens from Santa Monica Farmers Market

 

Here is the recipe for you (You can use this recipe for your dog’s meal also, but take out umeboshi plums!)

Red radish and Wakame Pressed Pickle Salad

Makes: Two servings

1/4 cup soaked wakame sea vegetable, cut small

2 cups thinly sliced red radishes with the leafy greens

1~2 umeboshi plums – make a paste with knife

pickle presser or plate with rocks

 

  1. Soak the wakame till it gets soft. Cut the wakame bite size.
  1. Place the sliced red radishes with small cut the greens in a bowl and add the Wakame over
  1. Add umeboshi plum paste to the wakame and red radishes with the greens and mix very well.
  1. Place them into a pickle presser and put the top on to apply pressure or place a plate which fit to press to the bowl and put rocks to press.
  1. Allow sitting about 1~3 hours. Remove them and squeeze out excess liquid and taste.
  1. Arrange attractively in a serving dish.

 

650 Main Coast Wakame

Wakame from Maine Seaweed

 

Variation: Use daikon, Chinese cabbage or your favorite vegetables.

These pickles salad is even more delicious if aged for 2-3 days. It will keep about 1-2 weeks if stored in the refrigerator. Pickles aid digestion, strengthen the intestines and increase the appetite.

 

Bon Appetit!

Love, Sanae

Healing Elderberry Tea

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Elderberry has so many benefits for us.  Antioxidant activity to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Sauce: http://www.herbwisdom.com/herb-elderberry.html

I never saw real Elderberries till we went to North Fork, California.

Since all the commercial Elderberry Tea/Syrup has sugar and I did not find dried Elderberries in any stores. Thanks for Linda in North Fork to gave me her Elderberries two years ago first time so I could make it my own. She also told me how to make it too.

When I first tasted it I felt so healing earthy taste and I could tell my cough will be gone very quickly.

It is delicious and simple to make it. If you like you can add rice syrup and is made with dried elderberries, herbs and spices.

It is super immune-boosting.
Let’s make Elderberry tea! You can purchase them

You can purchase dried Elderberries from

Mountainroseherbs &    Sunburst

 

Recipe for Simple Elderberry Tea

Serves: 2

Ingredients

  • 16 ounces of filtered water (2 cups)
  • 2 tablespoons dried elderberries
  • 1 tsp rice syrup or maple syrup (optional)

Instructions

  1. First, put the water and elderberries into a small saucepan.
  2. Bring to a boil, reduce heat and simmer for about 20~30 minutes.
  3. Remove from heat and let it sit for 3~6 hours. This helps bring out the beneficial properties of the elderberries.
  4. Finally, strain through a fine mesh strainer and heat it up and pour into individual mugs.
  5. If you want to have sweetener then add rice syrup or maple syrup.
elder1

Photo: Beautiful Elderberry

 

Hope you enjoy homemade elderberry tea!

 

Love, Sanae 💖

New Year Recipe: Omedetou

Azuki bean's sprout is so cute! 小豆の芽が出て可愛い!

In the macrobiotic world, azuki bean congee has a special name: omedetou.

(Azuki beans are strengthing beans and the sprout is beautiful as the front photo.)

The word means “congratulations” and is used especially in the New Year and for happy occasions like having a baby, passing a big exam, etc. George Ohsawa (founder of the macrobiotic philosophy) named azuki bean congee omedetou for when you get well from illness. Eating this porridge in the New Year will help you have a positive mind.

 

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photo: Omedetou in my cat rice bowl

 

Makes 4 servings

 

1 cup brown rice

½ cup azuki beans

5–10 cups purified water

1″ square kombu sea vegetables昆布 (2cmx2cm)1枚

Roasted sesame seeds

 

Pressure Cooker Method:

  1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
  2. Place the rice and beans in the pressure cooker. Add the water and kombu, cover, and heat over a medium-high flame.
  3. When the pressure is up, turn the flame to simmer and cook for 60 minutes.
  4. Remove from the flame and wait till the pressure is down.
  5. Serve with roasted sesame seeds.

 

Non-Pressure Method:

  1. Wash the rice gently, about three times. Roast till golden brown. Wash the azuki beans and remove pebbles, etc.
  2. Place the rice and beans in a stainless or ceramic pot, add water, and heat over a medium-high flame.
  3. When it starts to boil, add the kombu, cover, turn the flame to simmer, and cook for 2 hours.
  4. Remove from the flame, and wait till the pressure is down.
  5. Serve with roasted sesame seeds.

 

Enjoy your omedetou and chew well!

Love,

Sanae💖

Bancha Twig Tea (Kukicha)

kukicha-apple-juice

I love tea.
Yes, I am Japanese.
I’ve also been told that I was English in a previous life so that naturally gives me the title of “Tea Lover.”

 

Since I was about 7 years old, one of my favorite things was taking a tea break with my mother’s housekeeper, Mrs. Kato. We usually had bancha (harvested from the same tree as sencha grade, but it is plucked later than sencha, giving it a lower market grade). It is considered to be the lowest grade of green tea. There are 22 grades of bancha. Its flavor is unique; it has a stronger organic straw smell than sencha (a type of Japanese ryokucha/green tea prepared by infusing the processed whole tea leaves in hot water). Mrs. Kato said sencha was too strong for a child, and usually, it is for guests. I tried some, but I did not like it because it tasted bitter.

I started to learn Japanese tea ceremony when I was 17 years old. I used macha, a finely ground powder of specially grown and processed green tea. It was very creamy, and its aromatic taste matched the Japanese tea ceremony sweets. Macha is for special times, but it is high in caffeine. I am not able to drink it most of the time since I am sensitive to caffeine now, so my favorite tea became non-caffeinated herbal tea, like rosehip tea and bancha twig tea (kukicha).

Kukicha is very low in caffeine. Most of the caffeine is in the leaves, which are not used, and the rest is reduced by the aging process. Kukicha is called “three-year bancha” in Japan, because after the stems, stalks and twigs of the tea are picked, they are dried in the sun and aged for three years before roasting. I usually do not feel any caffeine effects, and it is safe for children to drink.

Kukicha has a unique flavor and aroma among teas, due to its aging process and becoming more alkaline. And the benefits of kukicha are numerous. It is an important part of the macrobiotic diet and is thought to lead to stable health and longevity.

It also good to add apple juice when you want to have a little sweet taste when your body gets too tight and need to relax. I usually add a half purified water and a half apple juice and heat up. You can add a slice of apple too.

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I use Eden’s Tea Bag for when I am traveling or going out for lunch/dinner. It still give a good taste of Kukicha.

 

Benefits of Kukicha Tea

Most of the benefits of kukicha tea stem from its alkalizing properties. Prevention of numerous diseases is achieved through alkalization of bodily fluids and tissues and consequent balanced levels of acidity. A diet containing white flour, sugars, dairy products, eggs and meat raises the body’s acidity and eventually results in fatigue, premature aging, weakened immune system, heart, kidney or bladder conditions, and problems with weight, joints and bones. A body containing too much acid draws minerals from bones and other organs and stores fat.
Twig tea (kukicha) is abundant with minerals like copper, selenium, manganese, calcium, zinc and fluoride, as well as A, C and B-complex vitamins and flavonoids. Like green tea, it contains polyphenolic catechins, which are famous for their anti-cancer action. The most powerful of these substances is epigallocatechin, which prevents cancer by discouraging the growth of tumors and stopping it from spreading within cells. Kukicha is also known to promote digestion. Moreover, it has a high content of tannin, which helps clean the body from toxins. Tannin can even free the body from nicotine and radioactivity, which is why it is recommended for people who take many medications.

Similarly to green tea, kukicha regulates the levels of blood sugar, and by lowering high blood pressure, it prevents strokes and heart disease. Being an immunity booster, it helps combat virus-induced colds and flu. Kukicha can also promote weight loss, slow down the aging process, and prevent ulcers. When brewing twig tea, it is important to use hot water, but not boiling. Once boiled water has cooled, the tea is steeped for three minutes at the most. It can also be served cold, with the addition of apple juice, and enjoyed throughout the day—even by children.

Many health benefits may be gained from drinking kukicha, including:

  • Contains six times more calcium than cows’ milk, helping to build bone density
  • Contains 2.5 times more vitamin C than oranges
  • Reduces high blood pressure
  • Helps with digestion
  • Combats fatigue
  • Benefits people suffering from bladder infection and heart diseases
  • Reduces the risk of certain types of cancer
  • Fluoride helps reduce plaque and bacterial infection
  • Helps lower cholesterol levels
  • Low in caffeine
  • Burns fat

Source

How to Make Twig Tea (Kukicha)

2–3 cups purified water (depending on how strong you want to make the tea)

1 tablespoon twig tea (kukicha)

Place the water in a teakettle, and bring to a boil. Place the twigs directly in the pot or in a tea ball. Reduce the flame to low, and simmer 3–5 minutes. If adding the tea directly to the pot, strain through a tea strainer when serving.

 

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Umeboshi Plum With Twig Tea (Kukicha) Remedy

http://www.sanaesuzuki.com/2016/11/30/california-organic-umeboshi-plums-and-recipe/

 

 

Winter Baking Class: Plant-Based, Vegan, Macrobiotic Desserts

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I love desserts, so when I became a plant-based, vegan, macrobiotic person to heal myself, the hardest thing was not eating desserts that had refined sugar, butter, cream and eggs. It is my weakest link, but my husband Eric rescued me—and can rescue all of you if you have this weakness like I do. He makes plant-based, vegan, macrobiotic desserts so tasty and healthy you won’t believe it.

 

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I had to beg him to do a winter baking class, so we are offering it on Sunday, December 11th, at Studio Mgen in Santa Monica. I hope you’ll join us and taste the real plant-based, vegan, macrobiotic desserts that you can enjoy without guilt.

I hope you’ll join us and taste the real delicious plant-based, vegan, macrobiotic desserts that you can enjoy without guilt.

 

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Sunday, December 11, 2016

12–3pm

$100

Studio Mugen, Santa Monica

Learn how to bake delicious, healthy, macrobiotic desserts with chef Eric Lechasseur and Sanae Suzuki, so for the rest of the holidays, you do not have to eat sugary, unhealthy desserts. Please email sanaehealing@gmail.com or seedkitchen@gmail.com to save your spot.

SAMPLE MENU:

  1. Two Kinds Scone 1) fruits/azuki 2) savory
  2. Two kinds of baked Donut 1) maple-glazed 2) strawberry-kuzu-glazed
  3. Amazake Pecan Pie
  4. Grain Café Au Lait

If you can’t come to the class,  you can purchase Eric’s stunning plant-based vegan and macrobiotic desserts cookbook, “Love, Eric Revisedand learn how to make healthy delicious desserts at your home.

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I am so excited because I usually can’t find any good quality delicious plant-based, vegan macrobiotic baking desserts anywhere.

I get to help the class and able to eat them!

amazake-pecan-pie-650

Love,

Sanae