A grandmother's help tips for general well-being

Vinegar has been used for thousands of years for medicinal purposes, but is also now known for its qualities used in natural healing, nutrition, and is even used as a multi-purpose cleaner. This is an excellent remedy, using vinegar, for alleviating swollen joints and muscle pains: Heat vinegar to a lukewarm temperature, but do not boil. Soak a small towel or face cloth in warm vinegar, and apply to affected area.

 

Almond (Prunus dulcis): In addition to being a valuable food, almonds have been used for centuries in folklore to assist with many ailments. They were considered to have almost magical properties. Amongst their many uses were some of the following. To prevent intoxication several almonds were consumed before drinking alcohol. Almonds were eaten to help to combat fever. Finely crushed almonds were used as a skin exfoliant for cosmetic purposes.

 

Sea salt: A sea salt wash followed by a lemon rinse was used for deodorant purposes.

 

Cucumber (Cucumis sativus): Vitamin rich cucumber peel rubbed onto the facial and body skin was used to smooth and tonify the complexion. The peel bound onto the forehead relieves headache pain.

 

Lemon (citrus limon): Men used the juice of a squeezed lemon as an aftershave tonic and skin bracer.

 

Avocado (Persea Americana): Avocados are rich in vitamin A, B and C and many mineral salts. Avocado oil was used as a scalp massage and tonic to help prevent hair loss and problems with dandruff. The avocado seed was grated and then toasted. Two teaspoons of this mixture was used in one cup of boiling water to make a tea for urinary retention. In addition the finely grated seeds were made into paste and applied as a poultice and massage agent over the inflamed kidney and abdominal area. Other topical uses for this seed paste were as a general tonic for the skin and for arthritis, circulatory, respiratory and indigestive complaints including excessive wind and abdominal discomfort.

 

Linseed (Linum usitatissimum): The juice of boiled flax seeds (linseeds) with the addition of chocolate and a cinnamon stick were used as a food during and following an attack of diarrhoea. Linseed tea was widely used during many illnesses including diabetes, asthma, food poisoning, oedema, haemorrhage and many others.

 

Quince (Cydonia spp.): delightful flavour when it is cooked but has an acid taste when eaten raw. Originally grown in central Asia and cultivated since ancient times. Legends connect the quince to various deities and it was used in worship, especially to Venus.

 

Ingredients:
* 12 quinces
* 1½ kg of sugar
* 3 or 4 cloves
* ½ teaspoon of vanilla

 

Peel and core quince cutting them in small pieces.

 

Reduce to a gentle boil until quinces are tender. Add the sugar. To give the gel consistency add the skin and seeds placed in a cloth bag.

 

Leave them to cook without stirring until it forms a thick syrup.

 

My own variation to the above recipe:
* quinces
* 1 cup of sugar
* 1 tablespoon of brown sugar or lemon juice

 

Peel and core quince cutting them in small pieces.

 

Place them into a saucepan with one cup of water and cook in bay-marie (the saucepan placed in another suitable container with water on top of stove will suffice) stirring constantly.

 

The core and seeds are cooked separately with a small amount of water boiling until it forms a gel like syrup.

 

Strain the syrup and add to the quince mixture together with a cup of sugar and the vinegar. Keep stirring to avoid it sticking to the base of saucepan.

 

When a pinkish thick creamy consistency is obtained, place mixture in a molded tray or cake pan and leave to cool down. When ready it can be cut in slices and serve on cruskits or bread.