notesfromlittlehorsecreek


Bountiful Abundance by Merri Scott


E


very indigenous culture alters their diet for each season and before winter begins, there is a period of being thankful and a sense of fullness. In North Carolina, we have the


cornucopia representing bountiful abundance and supply. Here at Little Horse Creek in the Blue Ridge Mountains, we bridge the gap between native Americans, modern society and the Andean culture as each brings forth the autumnal bounty. Even little children shout with joy as the Andean cherries


come into the open-air markets. Since nothing there is dried, canned, frozen or saved (eat when ripe and enjoy!), the arrival of these special fruits and vegetables are cause of great joy and thankfulness. People just eat what is in season, enjoy the full- ness and know that it will be another year before this pleasure repeats. This way each season is honored and enjoyed as the foods of the moment are heralded for their special tastes and qualities. Here in our culture, we have Thanksgiving Day, which is the


culmination of the thankfulness honoring the abundance and bounty of food. The foods of the autumnal season bear special importance for their diversification as well as their abundance. The highest-ranking antioxidants are in great supply—pecans, walnuts, hazelnuts, ground cloves, cinnamon and cranberries naturally occurring in our diet. We can rejoice in simple ways by sprinkling pecans, wal-


nuts and cranberries over cereals or just tossing them in salads. Add cinnamon and ground cloves right on top of yogurt. How about making up a quick bread filled with nuts, pumpkinseeds and cranberries? We can quickly bake cored apples with just a bit of raw


sugar, ground cloves, nutmeg, walnuts and a toss of cranber- ries—all delicious, all easy, all inexpensive and all perfect for the season. Nutmeg is excellent for anxiety (of the season), insomnia,


indigestion and joint pain...so include it in your baking and in warm cider drinks. Cinnamon is sweet, spicy and sassy...use it in your warm


cider also and sprinkle on everything you can. This delightful spice has many medicinal properties and has been a favorite from the Incas in the Andes to the Emperors of China for thou- sands of years. Now we know that it can lower blood pressure, stabilize blood sugar, reduce triglycerides and cholesterol levels. As you are in your holiday kitchen, enjoying the aromas of these spices, remember that cinnamon is also excellent for digestion, relieves congestion and stiffness in the joints, improves circula- tion and concentration. Don’t forget clove with its powerful aromatic flavor...


not only an excellent antioxidant but anti-inflammatory and anti-bacterial, relieving asthma, arthritis and rheumatism, an anti-bacterial and anti-fungal offering an increase in mental clarity. Ginger can give that additional aroma and unique influence to autumn and offers back a soothing to stomachs and an anti-


Triad.NaturalAwakenings.com November 2004 35


inflammatory to the system. Native Americans of-


fered to the pilgrims their highest and best: the pumpkin-the symbol of plenty, the vibrancy of color and packed full of goodness. We have the vitality of the pumpkin- seeds, the richness of the pumpkin oil and the versatility of the pump- kins themselves. We can offer to our


Thanksgiving guests pump- kin pie and roasted seeds but for a family treat here’s my favorite of all recipes from the Andes.


photo by Edward Crowell Roasted Pumpkins Over a roaring bonfire, roast your pumpkins (or in an oven


if you must). When tender, open the top carefully keeping the stem aside. Remove pulp and seeds...keep seeds aside for roast- ing later. Add to the pumpkin, a simple mozzarella cheese, a bit of raw honey, cinnamon, cloves, nutmeg and repack inside the pumpkin. Let flavors mellow and cheese melt. Add the delightful stem back on top and serve as a simple supper this delicious offering from our past. We have a lot to be thankful for...these precious flavors and medicinal herbs are delicious additions to our palate and especially welcome during this season. Just when we need anti-inflammatory, anti-bacterial, digestive soothing, joint and bronchial relief from the dry, brittle coldness of winter and fall... here they are-all lined up ready to thrill the palate and delight and heal the body!


Merri Scott, Merrily Farms Retreat Center at Little Horse Creek in the High Country of NC offers cooking classes and wellness courses. merri@garyascott.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48