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Event will show you how to heal yourself with herbs, plants and food
Lillia Callum-Penso, firstname.lastname@example.orgPublished 12:30 p.m. ET March 1, 2018 | Updated 3:45 p.m. ET March 1, 2018
A new food and wellness group is taking the notion of "you are what you eat" to a new level with a unique local food event this weekend. Whole Health Nation is holding the premiere Whole Health Nation conference March 3 at Zen in downtown Greenville. The conference will be part food, part health and part delicious.
The conference will teach participants how to take charge of their health using plants that can be found in their own yards, and how to use different foods and ingredients to heal.
“This conference is for families, students, anyone who is interested in taking back power over their health and well-being in tangible ways and in learning a lifestyle that is going to be more helpful to keep them out of the pharmacy,” said June Ellen Bradley, co-founder of Whole Health Nation.
The offspring of an anesthesiologist and a registered nurse, Bradley grew up with an appreciation for modern medicine, but a personal health struggle that nearly pushed her into surgery led her to rethink her power to heal herself. Through her research, Bradley discovered the healing power of herbs and plants and in using food as medicine. And after translating the lessons to her own life, Bradley could heal and avoid surgery.
“It was an interesting perspective for me because I was never allowed outside the medical box and once I saw all the ways it came together, I was like, wow, we could be so much more well-rounded knowing these things,” Bradley says, “that we could walk outside and whatever is growing on the sidewalk probably has some healing property.”
The conference is meant to inspire and empower people to take control of their own health by illuminating easy, accessible and affordable ways to do so. Sessions will cover growing ginger and turmeric, roots with proven anti-inflammatory properties; how to use weeds as food and medicine; using spices and herbs to create delicious and healing foods; seed saving; and the antimicrobial and immunity-boosting power of mushrooms.
Bradley partnered with Jeff Renow last year to form Whole Health Nation as a resource to educate and connect people. The organization is also a response to the ever-rising cost of health care and the increased disconnect between people and their food.
Food is not a substitute for medicine, Bradley says, but it can be a powerful supplement.
“Everybody eats, everybody has access to the plants,” Bradley says. “It rains on the saints and the sinners the same, so we can all benefit from the natural world.”
What: Whole Health Nation 2018 Conference
When: 9 a.m.-5 p.m., March 3
Where: Zen, 924 S. Main St., Greenville
Cost: $75 (discounts for students and families)
For more information visit www.wholehealthnation.com/
These herbs and foods heal:
-Ginger and turmeric: Great anti-inflammatory supplements.
How to use: Make a tea out of ginger or chop finely and add to soups, stews and salads
-Rosemary: Great for memory and for your hair. It is a hot herb, which means it raises the body’s temperature. Eating rosemary will help the body spike a fever, helping to stop flu and cold symptoms.
How to use: Try tossing chopped potatoes with olive oil and fresh rosemary and roasting in the oven.
-Celery and parsley: Help to regulate fluid in the body, so they are great for kidneys.
How to use: Add to salads or soups or juice them.
-Cabbage: Super-cooling and super-nutritious, which makes it a great first-aid plant and one that is great for boosting digestion.
How to use: Make Sauerkraut or add to salads or soups, or eat in coleslaw.
Source: June Ellen Bradley
Parsley-lemon coleslaw (dairy free)
Makes 10 servings
The trick to making the tastiest coleslaw is salt. We mix salt into the shredded cabbage and let it sit for about 30 minutes. By getting rid of that moisture, it also keeps the cabbage crunchy. You can use this method for any coleslaw recipe. After 30 minutes, we rinse the cabbage with cold water and spin it dry. From there, all you need to do is toss in some carrots, parsley, minced pepper and the simple dressing.
Since this is mayonnaise free coleslaw, it’s picnic-friendly!
1 medium cabbage (about 2 pounds), outer leaves removed
3 grated carrots
1/2 to 1 whole jalapeno pepper, finely minced, depending on desired heat level
3 scallions, thinly sliced
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 lemon juiced
4 tablespoons extra virgin olive oil
¼ tsp celery seed
Quarter the cabbage, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a colander (you will have 6 to 8 cups). Toss with 2 1/2 teaspoons of salt and set aside for about 30 minutes, tossing occasionally.
Make the dressing by whisking 2 tablespoons of freshly squeezed lemon juice and the olive oil. Add fresh ground pepper to taste. Pour over the coleslaw and toss well. Taste for seasoning, then adjust with more salt or fresh lemon juice.
Handy tip: Use a salad spinner: If you have one, use the colander from a large salad spinner when salting the cabbage. This makes it easy to rinse and spin dry the cabbage after salting.
This spicy brew helps ward off colds and flu when used on a regular basis or taken a teaspoon at a time several times a day when symptoms start. It also can be used in salad dressings, added to soups, or to spice up cooked greens.
1/2 cup fresh grated organic ginger root
1/2 cup fresh grated organic horseradish root
1 medium organic onion, chopped
10 cloves of organic garlic, crushed or chopped
2 organic jalapeno peppers, chopped fine
Zest and juice from 1 organic lemon
2 tablespoons dried rosemary leaves
1 tablespoon organic turmeric powder
1/4 teaspoon organic cayenne powder
Organic apple cider vinegar
1/4 cup of raw local honey, or to taste
Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar. If you've never grated fresh horseradish, be prepared for a powerful sinus-opening experience!
Pour the apple cider vinegar in the jar until all the ingredients are covered and the vinegar reaches the jar's top.
Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquidy goodness as you can from the pulp while straining.
Next comes the honey. Add and stir until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.