The intention is to penetrate the mystical messages of the asanas so that the body is truly understood as a spiritual tool and used a messenger.  Please consider joining Tracy McDonald and KC Miller on June 1-3 & June 15-17 for this amazing workshop.  To participate please call SWIHA Student Services at 480-994-9244 today to register.  Transformational Yoga Coaching classes, scheduled for June 1-3 and June 15-17.

How did this Workshop come to BE?  KC Miller, founder of SWIHA, SWINA and SOY, shares a beautiful journey of the creation of this amazing class/workshop called Transformational Yoga Coaching.

*  In 1992 KC took a program called Phoenix Rising Yoga Therapy that was life-hanging; she took it the month she opened SWIHA (then SWIM).  It could be described as an ‘emotional release yoga class.’

*  Less than 18 to 24 months later KC took her first two Polarity classes:  Polarity I with Carol Briskin and Polarity Communications with Gary Strauss.  Again, life changing!

*  The key for KC was that she perceived that the exact same communication paradigm was used in both programs.  She vowed someday that SWIHA would offer a combination course, because at the time, BOTH Phoenix Rising Yoga Therapy and Polarity made you ‘sign in blood’ that you would NOT use any of the information taught in either of their classes until you were fully certified in the individual modalities.

*  In 2005/06 KC took a Life Coaching class that again used a similar communication method, as well as was co-teaching Polarity classes with Carolyn Fraser.  From an intense spirit-filled weekend Polarity class, Toe Reading was born (whole story there too) and after thousands of readings she realized, YES, there is a therapeutic communication model format taught in a variety of modalities ~ but it’s really about teaching people to ‘hold space so that the Divine Spirit‘ can work through them, and what comes out is SpiritSpeak, and no one can own that process.

*  In 2009 KC started going to Japan and her SpiritSpeak became bilingual as SoulSpeak. In 2011 her dream of Spirit of Yoga came true.  We tried one last time to sponsor Phoenix Rising Yoga Therapy trainings and they did not work out well at all.

*  KC had a session with Gary Strauss and he helped her realize she has been preparing to write/teach/birth Transformational Yoga Coaching for most of her life!

*  KC recently found a book written by Swami Sivananda Radha called Hatha Yoga: The Hidden Language of Symbols, Secrets & Metaphor. She wrote the book over 20 years ago; she is in heaven now and KC is choosing to use her book as the grounding for Transformational Yoga Coaching.

*Gary has suggested that KC work with Tracy McDonald as an assistant for the upcoming Transformational Yoga Coaching classes, scheduled for the first and third weekends in June due to the fact that Tracy has completed a YTT program and currently teaches a studio class at Spirit of Yoga.

* Finally, KC’s dream, passion and vision is coming true in the offering of this class.  Will you be joining us?

To participate please call SWIHA Student Services at 480-994-9244 today to register!

Again, Transformational Yoga Coaching Classes are scheduled for June 1-3 and June 15-17, 2012.

In honor of their 1st birthday/anniversary, SOY is welcoming everyone from around the valley to complimentary yoga studio classes all weekend, plus special event yoga classes on Friday, Saturday and Sunday at no charge.  Woohoo!

• Friday, May 11, 2012 ~ Complimentary Dueling Gong Meditation Asana Practice @ 7:30pm
• Saturday, May 12, 2012 ~ Complimentary Regularly Scheduled Classes (all day) plus an exciting “Yin” and “Yang” of Yoga Classes lead by world-class yoga instructors @ 2pm, plus Community Kirtan @ 6:30pm
• Sunday, May 13, 2012 ~ Complimentary Regularly Scheduled Classes (all day) plus a special Yoga Nidra dedicated to All Mothers @ 1pm
• All Weekend ~ take the 21 DAY YOGA CHALLENGE: For $21 dollars, you get 21 days’ worth of yoga studio classes of your choice (with the exception of ‘Intro to Yoga’).  As a bonus, all people who sign up will receive a complimentary “Form A Yoga Habit” t-shirt, declaring that the challenge has been accepted, and they have in fact formed a yoga habit themselves.  The simple act of wearing this shirt will help each person manifest what they want – the habit of yoga in their lives.”
• This event includes special drawings and giveaways, vendors, supervised entertainment for the kiddos such as a bouncy house, face painting, and roses given out on Mother’s Day.

It Takes 21 Days To Form A Habit:

Anyone can opt in for an exciting 21 Day Challenge to “Form a Yoga Habit.”  Research proves that it only takes 21 days to form a habit, and habits are an essential part of life.  “Anything you do with repetition and emotion will become your reality.  If you’re not satisfied with your current experience, examine your habits.” ~ Dr. Andrew Weil And as they say, practice makes perfect, right?

You must be present any day this weekend at Spirit of Yoga (1420 E. Southern Ave. Tempe, AZ 85282) to sign up for this challenge!  For $21 dollars, you get 21 days’ worth of yoga studio classes of your choice (with the exception of ‘Intro to Yoga’).  As a bonus, when you sign up you will receive a complimentary “Form A Yoga Habit” t-shirt, declaring that the challenge has been accepted, and you have in fact formed a yoga habit!  The simple act of wearing this shirt will help you manifest what you want – the habit of yoga in your life.

You can change your not so good habits into a good one ~ YOGA!  All it takes is 21 days, and you will be well on your way to become a changed person, and possibly even a yogi.  We sure hope you will help us spread the good word…

For more information about the birthday bash weekend and events call Spirit of Yoga at 480-838-3379!
www.myspiritofyoga.com | 1420 E. Southern Ave. Tempe, AZ 85282 | wayneh@swiha.edu

Modern Society demands that chemicals are breathed, bathed in and eaten.  Many foods and drinks are synthetic versions of what was once all natural.  Did you know that children are developing at a much earlier age than ever before, starting puberty as young as 7 or 8, though most may start at ages 12 or 13  This is still earlier than historical ages of the 19^th century, when the average age of puberty was 15 for girls and 16 for boys.  Marcia Herman-Giddens and colleagues published a landmark study in 1997 about a reduction in the age of puberty among American girls.  Herman-Giddings’ work revealed that by age 8, 48% of African American girls and almost 15% of Caucasian girls were showing signs of sexual development.

Generations past ate eggs, bacon, biscuits with butter and hash browns daily, yet did not have the prevalence of high blood pressure, heart dis-ease, or high cholesterol we witness today, and that was only breakfast.  These foods were farmed and prepared at home with little to no processing or bought locally from neighbors.  Today, imports from all across the world may cross the dinner plate and oversight and inspection are minimal, so it is unknown what additional additives may be consumed along with the foods.

Water is used in baths and toilets, which is then sent to open waterways to eventually contaminate the oceans; or, the dirty water is “cleaned and purified” to be re-used.  Modern Factories spew plumes of chemical cast off into the air causing air pollution.  Antibiotics and hormones are pumped into livestock and cloned animals are sold for food without being labeled as such.  Seeds are genetically modified and large corporations are suing the small farmers if it’s thought trademarked GMO seed has contaminated the small farmer’s fields.  It is a large, complicated issue with many opinions, but for the individual it may be as uncomplicated as deciding to be healthy.

Today, the question is how to live in the modern world while living a natural, Holistic Life?  The answer is simple though the implementation may be more complicated for some.  Change is not always easy, but it can and will result in better health for you and your family!

• Eat whole foods from an organic source
• Drink water, yes, filtered water
• Clean with natural cleansers, avoiding chemicals
• Use natural personal products
• Waste less
• Exercise

How is this done?

• Buy local and in season Natural Foods
• Plant a garden or shop at a farmer’s market
• If you eat meat and seafood, buy only free range, grass fed or wild caught
• You can make cleaners that contain no chemicals with little effort
• Look for alternatives to western medicine such as acupuncture, massage, yoga, herbals, even daily affirmations which help with stress
• Get in touch with a new you, exploring who you really are, and not what society thinks you should be – you will find many answers there

Start slow by making a few changes at a time.  Every little change helps the environment and the body.   There are many resources available online and in print.  The myth is that it takes much more money to live a healthier lifestyle, but take into consideration the skyrocketing costs of healthcare.  Each person must decide what their health is worth.  In reality, HEALTH IS WEALTH!

Guest Author ~ Malissa Bordelon is a Massage Therapist practicing in the Gulf Coast region of Mississippi while continuing her education in the Mind-Body Transformational Psychology program online at Southwest Institute of Healing Arts.  Graduating from the Blue Cliff College Massage Therapy program first in her class, she is now a full-time student at SWIHA Online, where she is incorporating her new knowledge in her family’s every day life.

Inspired Life With Malissa promotes a more natural and less stressful lifestyle through Massage Therapy, Hypnotherapy, Nutritional Counseling, Life Coaching, many Intuitive Services, Aromatherapy, Meditation, and Fitness Products.  For further information, contact Malissa Bordelon at 228-223-7400.

So, you want to plant a garden and grow your own food, but live in an apartment.  ‘Is it possible,’ you ask, ‘to grow food in the city?’  The answer is yes!  Yes, it is, and more and more people in the growing urban areas love this productive hobby and healthy way of living.  Not only are you able to use your energy wisely, but you are opening a whole new gateway to better health, for yourself and your family.  The basic requirements necessary for productive growth are sun, shade, containers, soil, plants and water.  With these items, plus time and knowledge, you will be an Urban Farmer in no time at all, and discover a more deep rooted respect for nature.

So, are you ready to transform your personal or community green spaces into productive gardens for personal use or community sale?  You too can contribute to your local food economy through increasing the amount of food available to people living in cities, and allowing fresh vegetables and fruits to be made available to urban consumers.  Through Urban Agriculture of Conscious Living, households and small communities can take advantage of vacant land and contribute not only to their household food needs, but the needs of their resident city as well.

Now, are you ready to start building a small garden of your own?  First take a look at your environment where you plan to plant.  Most windowsills, balconies or patios make a great place for your small vegetable garden where you can grow a myriad of different edible delectables to please your palate.  Planting in containers offers several advantages and disadvantages, but if you are persistent you can have some success.  One of the biggest advantages of your new container garden is that you can move it around as the seasons change.  There are several considerations that you need to make before you begin.

Sun

Sun exposure is the most critical piece of the pie.  The first thing you need consider is the direction that your garden will face.  Above the equator, the best directions for a container garden to face are east and south.  The worst is north, which typically does not get enough sunlight to grow your groceries, and a western facing garden is challenging, but somewhat plantable.  That said, the western facing garden will need special attention during the hotter part of the year, especially in the desert southwest.  Getting your plants some relief from the hot afternoon sun will aid in success.

Containers

There are many different containers to plant in.  Your best bet is to visit the local nursery or second hand store for some ideas.  Some pots like terra cotta can have the tendency, because of its clay structure, to wick away the moisture in the soil.  You could consider sealing the inside of a pot; however, make sure you know what is in the sealant, as anything in that pot will likely end up in your food.  Keep in mind that wooden boxes have a tendency to deteriorate over time.  Metal trashcans and stock tanks can serve as great planters.  You could even be so bold to use an old bathtub, if you can get your hands on one.  Check around and see how creative you can get!  Make sure however that you have some kind of drainage for the bottom as it does not take long to fill the container with water.  The size of your planting container will dictate what you can plant, from a 6 inch pot for growing herbs in your windowsill to an old bathtub to grow just about whatever you heart desires.  The 15-gallon container size is adequate in Arizona to grow nice selections of tomatoes, eggplants and peppers.  Regardless of the size of your container, make sure that you have adequate drainage in the bottom of your pot.  Consider adding a layer of small rocks at the bottom to facilitate this.

Soil

Soil is perhaps the biggest piece of your little garden pie.  Bagged potting soil from your local nursery is probably your best choice.  These mixes will have a nice balance of organic material, nutrients and often have the added bonus of peat moss, vermiculite or perlite, which will help the soil retain water.  These mixtures also come disease and weed free, making your growing job easier.

Plants

Ah the best part.  People often ask what they should plant in their garden.  The perfect answer is that growing food is like fine art.  You don’t buy fine art that you don’t like, right?  So, grow food that you know you like, or might like if you have yet to try it.  For a great year-round planting calendar visit www.UrbanFarm.org to get some ideas of what and when to plant that are specific to your tastes.

Tomatoes, peppers, and eggplants do especially well in containers.  You can even have luck with vining crops such as squash and cucumbers.  Remember you can train them to vine up so that you can use the vertical space of your patio to grow as well.  Root crops such as radish, beets and carrots will also do very well in a pot.  And don’t forget the wonderful selection of herbs that we can grow that includes parsley, sage, rosemary, thyme, basil and any other herb you want to grow.  Typically these are the most expensive in the store, so by growing your own, you can save a bundle.  Don’t forget edible flowers like nasturtiums, which add a nice zing to your salads.

Water

Perhaps the single biggest consideration for your garden is water.  Out here in the desert our gardens will have a tendency to dry out very quickly. The best option is to add your containers to a drip system so that they are watered on even intervals and so you don’t forget.  Check with your local hardware store, as there are several easy options to assist you with this.

Shade

It is likely that your new pot garden will require daily attention, especially if it’s in direct sunlight, like in the afternoon.  Move any pots that you have into the shade after about 2pm every day, as the quickest way to kill a plant is to cook it in the direct sunlight.  Also, think about the shade structures that might already be in your yard or patio and use them.

One Step At A Time

Growing your own fruits, veggies and plants in pots can be personally rewarding and fruitful, it just takes some forethought and planning.  Be open to experimenting often to find what works and doesn’t work.  Take baby steps.  Start with a 15-gallon pot or some herbs in your windowsill and discover how that works, then graduate to something bigger.  Most of all have fun with it; for some there is nothing better than growing something that lands on the dinner table.

Urban Farming Benefits

Urban Farming has been viewed for ages, as solely for subsistence purposes; however the production of crops directly in urban areas has many additional economic, social and ecological benefits.

The Contribution of Urban Agriculture (on a small and/or large scale) has Many Benefits:

• Improves nutrition, as produce is fresh and less damaged when grown and distributed locally.
• Closes the nutrient loop, as domestic organic waste can be composted and processed into the soil for added nutrients and soil structure.
• Has the potential to alleviate two of the world’s most crucial problems: poverty and waste.
• Has the potential to provide economic regeneration and stability to the growing population.
• Organic city farming diverts nutrient rich waste from landfills or export and returns it to the land.
• Promotes sustainable development by reducing the vulnerability of the world’s urban populations to global ecological change.
• Reduction in crime has been noted when gardening projects are implemented in urban centers.
• Youth and even adults acquire self-esteem, stay busy and feel useful when participating in these programs.
• Naturally restores the human connection to nature by instilling a sense of stewardship in the farmer, creating a better appreciation of the land’s natural processes.
• Creates a feeling of community between people, which can facilitate further collective action on issues of local importance.
• Improves the aesthetics of the city by increasing the ‘green spaces’ in an otherwise concrete landscape while providing recreational opportunities for those who work the land.
• Increased gardens and plants in cities improve air quality close to pollution sources.
• On a large scale, it reduces transportation of produce; thus, less fuel is required by vehicles and less protective packaging is needed for the produce.
• Encourages the production of rare varieties of fruits and vegetables, as urban gardeners tend to cultivate a wider variety of crops, conserving unique cultivars and enhancing agricultural diversity.
• Urban gardens serve as refuge for wildlife such as soil organisms, wild plants, insects, birds and amphibians; thus, increasing the biodiversity within the city environment. Rooftop gardens are known to attract many bird and insect species to a space that would otherwise be avoided.

If you have ever dreamed of growing your own food and owning your own holistic health business where you can teach others to grow their own nutritious food, especially in the city, SWIHA’s Urban Farming Certificate of Excellence or Mind Body Wellness program would be your perfect fit.  The exciting part about this is, both are offered Online and On-campus!

Greg Peterson, owner of UrbanFarm.org is a green living and sustainability innovator who is well-known regionally.  He has appeared extensively on television and radio and is a frequent guest columnist for publications.  Greg created a new concept called the Urban Farm, a real world environmental showcase home in the heart of Phoenix, Arizona which has become a model for his mission.  His mission is to inspire people to embrace their own greenness and become conscious of how they currently affect the planet, and how, if they choose to, could have an amazing impact on their community, and the world, by  empowering the friends and neighbors to grow their own food and up-level their choices.  Greg received his master’s degree in Urban and Environmental Planning in 2006 from Arizona State University.  His academic training has been augmented by 34 years of real world self-study, ownership of multiple businesses and a rich background in entrepreneurship.  Greg has been the primary author and consultant for the two new Urban Farming Certificates of Excellence now available through SWIHA, on-campus and on-line.

High Performance Personality & NLP Workshop
Be successful far beyond even your own expectations!

Personality training and exploration is about understanding the basic inherent characteristics that make us who we are and why we act the way we do.

The Global Community of Neuro Linguistic Programming (GCNLP) is hosting a free half day training.  SWIHA Life Coaches, Andrew Alex and Rhonda Robbins, will be presenting sessions to explore human behavior, accelerated learning techniques and personality typology with the intention of bringing individuals to heightened levels of awareness and being – resulting in increased interpersonal synergy, communications, dynamics and productivity.

Most individuals rely on a familiar set of skills and behaviors as they navigate life and the workplace. Often to create success we must first cause a “pattern interrupt.”  Understanding personality styles, core motivational needs, personality strengths and weaknesses is powerful. As we begin to understanding ourselves and others we experience improved communications, more effective relationships.  Learn new strategies for creating powerful, resourceful states of being and prosperity.

Want to take your life or business to the next level? Want to revamp your corporate culture, increase communication, productivity and profits?  Are you anxious to achieve your target goals and reach your dreams? Are you serious about taking your game to the next level?  If you answered yes, you must start by changing your thoughts –one thought at a time, one hour at a time, one day at a time.

Everyone knows that success and change in any organization starts at the top –

Changing a corporation starts with changing a CEO.

Changing a marriage relationship starts one person at a time.

Neuro Linguistic Programming (NLP) is about learning to use the language of the mind to consistently achieve specific and desired outcomes by studying, analyzing and implementing new behaviors to produce excellence.

Forward thinking lawyers are using NLP techniques with witnesses and jurors to connect with jurors on a new level.  The results are amazing!   These successful lawyers have studied and practice advanced behavioral strategies enabling them to occupy the “space in the jurors’ mind” that creates a  unique bond and rapport that brings about the same community of thought, which ultimately translate to a winning client award.

Andrew Alex has  personally elevated his law practice by employing NLP techniques.  It is an amazing leap from the abstract classroom learning experience to implementing NLP strategies into my daily work.  If I can do it, anyone can do it with good training and a little practice.

You are invited to join GCNLP for this FREE half day workshop on May 5 as two high-performance individuals present information destined to change your life.

RSVP AND REGISTRATION REQUIRED:

Global Community of NLP
11811 N. Tatum, #P-113, Scottsdale, AZ 85028
Phone: 480-343-8700

Time:  9 AM to 1 PM

Register Link:  www.embraceyourbrilliance.co/event-registration/?ee=1

About the presenters:

Rhonda Robbins, Success Strategies Coach, NLP Practitioner, Personality Trainer, Marketing, Web and Social Media Professional presents personality typology information that will take your communications and relationships to the next level.  A successful coach, Robbins will get you focused in the correct direction for the right reasons  — helping you secure and anchor powerful states of action and being.  www.embraceyourbrilliance.co

Andrew Alex, Personal Injury Attorney, NLP Practitioner and Life Coach, is the founding partner of Alex & Gaxiola, P.C., a personal injury and accident law firm in Phoenix, Arizona. The firm was formed in 1984.   Andrew has been practicing law in Arizona since 1974. Andrew Alex is the lead litigator in the firm. BV® Distinguished™ Peer Review Rated^SM by Martindale-Hubbell®, Mr. Alex practices in Arizona State and United States federal courts. He is often sought out by other lawyers for his expertise as a consultant on complex cases.  www.alexandgaxiola.com

Serving as the yoga educational facility and yoga studio for the Southwest Institute of Healing Arts, Spirit of Yoga (SOY) will be open for one year as of May 14, 2012.  Honoring their first birthday/anniversary, SOY is welcoming everyone from around the valley to complimentary yoga studio classes all weekend, plus special event yoga classes on Friday, Saturday and Sunday at no charge.

This three-day celebration will be held at Spirit of Yoga, 1420 E. Southern Avenue, Tempe, AZ 85282.  Wayne Hoffman is taking RSVPs:  480-838-3379.  You can also RSVP at www.facebook.com/events.
Complimentary Yoga Events All Weekend:

• Friday, May 11, 2012 ~ Complimentary Dueling Gong Meditation Asana Practice @ 7:30pm
• Saturday, May 12, 2012 ~ Complimentary Regularly Scheduled Classes (all day) plus an exciting ‘Yin” and “Yang” of Yoga Classes lead by world-class yoga instructors plus Community Kirtan @ 6:30pm.
• Sunday, May 13, 2012 ~ Complimentary Regularly Scheduled Classes (all day) plus a special Yoga Nidra dedicated to All Mothers @ 1pm.

This event includes special drawings and giveaways, vendors, supervised entertainment for the kiddos such as a bouncy house, face painting, and roses given out on Mother’s Day.

Per their invitation to the ‘birthday bash,’ anyone can opt in for “an exciting 21 Day Challenge to Form a Yoga Habit.”  Wayne Hoffman, the Operations Manager of SOY is thrilled about this 21 day challenge.  He informs, “Research has proven that it only takes 21 days to form a habit, and habits are an essential part of life.  As Dr. Andrew Weil says, ‘anything you do with repetition and emotion will become your reality.  If you’re not satisfied with your current experience, examine your habits.’  As they say, practice makes perfect.  Although, maybe not perfect, but a habit will be formed.”

Expanding on this ‘21 Days To Form A Habit’ challenge, Hoffman explains that “for $21 dollars, you get 21 days’ worth of yoga studio classes of your choice (with the exception of ‘Intro to Yoga’).  As a bonus, all people who sign up will receive a complimentary “Form A Yoga Habit” t-shirt, declaring that the challenge has been accepted, and they have in fact formed a yoga habit themselves.  The simple act of wearing this shirt will help each person manifest what they want – the habit of yoga in their lives.”

Hoffman adds, “You can change your bad habits into a good one; just take 21 days and you will be well on your way to become a changed person, and possibly even a yogi.  We sure hope everyone will help us spread the good word.”

For more information about the birthday bash weekend and events, contact:
Wayne Hoffman
wayneh@swiha.edu
480-838-3379
www.myspiritofyoga.com

Spirit of Yoga is a division of Southwest Institute of Healing Arts, a private, post-secondary college and community healing center. We are committed to providing training and on-going entrepreneurial support for holistic healthcare practitioners in private practice and those establishing or growing a business. SWIHA emphasizes and embraces individual, client, community and global healing, and teaches people how to “Touch Lives, Heal Bodies & Free Souls.” Learn more at www.swiha.edu

An onion legacy can be traced back to 3500 BC in Egypt.  An inscription can be found on one of the great pyramids, built in 2500 B.C., detailing the amount of silver required to purchase  onions, radishes, and garlic to sustain the laborers and their motivation. “1600 talents must have been an impressive sum, else why carve it on a pharoh’s monument?” notes Sylvia Thompson in The Kitchen Garden (Bantam, 1995).  Illustrations of onions decorate murals in Egyptian and other ancient tombs of both the Old and New Kingdom.

Onions were not only eaten…. but also worshipped, depicted on banquet tables, offered on the alters of the great gods.  Why?  To the ancient Egyptians, onions symbolized eternal life (note the onion’s anatomy; it’s circle within a circle structure), were customarily included in funeral offerings, and buried with pharaohs, attached to various body parts…. perhaps to ward off evil spirits in the afterlife.

According to the researchers behind www.ososweetonions.com, “Egyptians numbered over 8000 onion-alleviated ailments.”  Hippocrates, the father of modern medicine, noted for saying “Let food be they medicine and medicine be thy food” counted onions as a medicine.

The Greeks esteemed onions.  First century A.D., physician, Dioscorides, used onions therapeutically.  Greek athletes reportedly put away pounds of onions, downed onion juices, and anointed their flesh with onion liquid prior to competing in the Olympic games.

Romans revered onions, grew them in market gardens, transported them on journeys, depicted them in ancient mosaics dating back to the second century A.D.  The early Romans believed onions could cure vision, induce sleep, heal mouth sores, dog bits, toothaches, dysentery, even lumbago.  Emperor Nero’s an avid onions and leek lover, claimed onions improved his singing voice and male prowess.

Charaka, the famous Indian medical treatise from sixth century B.C., celebrates onions as a potent diuretic, and aid to digestion, health of the heart, eyes, and joints.

Architects have modeled mosques (the Great Mosque of Tamerlane, built in fifteenth century Persia, and the Taj Mahal in India) and monuments (such as St. Basil’s Cathedral in Moscow) on the onion bulb.

Asians have similarly honored onions.  According Dr. Henry C. Lu, author of Chinese Foods for Longevity and Chinese System of Food Cures, onions have been used in China for at least 5,000 years—to increase urination, expel phlegm, treat coughs, colds, wounds, ulcers, constipation, trichomonas, vaginitis, non-bacterial enteritis, and hypertension.

In the Middle Ages, onions were one of three main vegetables consumed (along with beans and cabbage); prescribed to alleviate headaches, snake bites, and hair loss; used as a form of monetary exchange as rent payment and weeding gifts!  Since then, onions have been used to treat bee stings, bug bites, and–in World War II Russia–as an antiseptic in battle.

An old wives tale lists onions as an ideal mouthwash!  “Chewing raw onions for five minutes kills all germs in the mouth, making it sterile; a good thing to know next time you get a cold,” says food historian Martin Elkort, author of The Secret Life of Food.

What  shall we make of this lore?  Can an onion a day really keep the doctor at bay?

Surprisingly, it may.  Modern research supports a surprising array of ancient allium-related health claims. “According to researchers in the United States and India, onions also kill the germs that cause tooth decay,” reports food historian Martin Elkort.

What’s the secret? Onions contain at least 25 identified active disease combating compounds that, like garlic, posses antibacterial, antifungal, and immune enhancing properties— which may explain their efficacy in warding off colds, relieving upset stomach, and other gastrointestinal imbalances.  Onions appear to lower blood pressure and cholesterol, inhibit growth of cancer cells, reduce stroke risk, and aid in preventing heart disease.

According to researchers from the American Heart Association, avid onion eating can prevent coronary thrombosis and hypertension.  Researcher Victor Gurewich. M.D., of Tufts University, says, imbibing the juice of one yellow onion a day may raise HDL (“good”) cholesterol  by as much as 30 percent. (Oddly red onions don’t possess the same potency.)

“One medium sized onion contains only thirty-eight calories and as much vitamin C as two apples, one banana, one tomato, or one orange.  Onions are among one of the 10 most popular vegetables in the country,” adds Elkort.  Prevention Magazine named them one of the 25 superfoods for combating heart disease and cancer.  So, an onion a day….. is a decent way to increase your odds for a healthy, well-rounded existence.

The onions most assertive compounds appear to be sulfur and quercetin, antioxidants able to neutralize free radicals in the body, protecting cell membranes from damage.  Onions beat red wine and tea when in quercetin content. (Yellow onions top red onions in the antioxidant race.)  Unlike wine, onion addiction won’t reduce your reflexes or get you arrested, so you can safely indulge—-any time!   (I do, daily!)

Raw or cooked?  Both have benefits.  Cooking softens the bite, sweetens the pot, multiplies your options, concentrates the volume and nutrients, and allows you to eat more onions in a single sitting.  Cooking does reduce sulfur compounds slightly…. though it leaves the quercetin  intact.

ONION TRIVIA

*  Average onion consumption in America: Almost 18 pounds per person, per year.

*  Who allegedly introduced onions to the Americas? Christopher Columbus.

*  Origins of the name for the city of Chicago: “derivation of a Native American word meaning rotting or smelly onions”  (Onions, Onions, Onions by Rosemary Moon.)

*  Why we cry: It’s the sulfur, says Rosemary Moon in Onions, Onions, Onions. When cut, onions release an enzyme, alliinase, which acts on something called alliin to produce an organic sulfur compound, which then reacts with moisture in your eyes…to produce sulfuric acid, which makes your eyes water and sting.

*  What’s the best keeper? Pungent onions have a high sulfur content and the best keepers.  Sweet onions have a short shelf life. (Sylvia Thompson, The Kitchen Garden.

* Aphrodisiac or counter-aphrodisiac? Record has it that in India, “garlic mixed with lard and rubbed on the penis was said to increase sexuality.”         It’s not clear whether “it was the garlic or the application process that provided the stimulus….” says Food historian, Martin Elkort.  Regardless, “at certain times in India, garlic, onions, and beans were thought to be so stimulative that they were banned.” (Martin Elkort, The Secret Life of Food .)

*  Oh that onion breath: To avoid turning off your mate, find a consenting partner who also adores onions, suggests Elkort.  If you both consume the same amount of onions (and garlic), “the unpleasant odors will cancel themselves out.”  Whew!

*  Derivation of the word: Onion comes from union and was allegedly created by adding the onion-shaped letter o to the word union, yielding this spelling: ounion. The u was later dropped. “A union is something that is indivisible and which, if taken apart, is destroyed in the process, like an onion.  The original root of the word is the Latin un, meaning ‘the number one,’ the only number that is not further divisible.”  (Martin Elkort, The Secret life of Food)

* Number of states growing onions commercially? 26 states in the U.S.

*  To peel without tears Try one of the following: 1) wrap and chill onions before chopping; (2) cut away the top, peel the papery outer layer away toward the root, leaving the root intact while chopping; (3) pour boiling water over small onions, leave to soak for 5 minutes, then peel and chop; (4) freeze onions briefly before slicing….. Or, just grin and bear it.  Some folks find that frequent onion use increases the resistance to tears.  You just get used to it.

*  Great onion book: The Onion Book by Jan Roberts-Domingue (Doubleday) The Sweet Onion Source found at <http://www.ososweetonions.com/> calls this “the one book every onion-loving cook will want to have in the kitchen – a single, infallible source for onion recipes and information on alliums of every variety (including garlic)…. a delightful 320-page hardcover book.. filled with 175 recipes, grouped according to season, for foolproof and delicious dishes ranging from Early Summer Gazpacho to Garlic Pork Stew, to Oven-Roasted Balsamic Onions, Carrot and Leek Tart – and more.”

So go ahead, have an onion a day, or at least part of one!

Roasted Onions

Prep: 20 minutes

Yield: 2 cups; 4 servings

Cooking: 45 to 60 minutes

Onions are my favorite vegetable to roast.  Oil and dry heat make them caramelize, creating a rich, amazingly sweet taste—a fantastic addition to tossed green salads and main-dish salads that include fish, poultry, or meat.  Whereas other vegetables must be arranged in a single layer in a roasting pan, onions may be stacked a bit deeper.  They shrink considerably.  I often prepare a double batch to ensure enough to serve for a few days running.  Leftovers taste great chilled or warmed briefly in heat-proof dish in my Cuisinart convection toaster oven. Try different onions, herbs, and spices.

Basic Ingredients:

2 pounds white, yellow or red onions (about 2 jumbo onions):

Spanish, yellow, white, or Vidalia, Walla Walla, or Maui onion

4 shallots or 1/2 to 1 head garlic, peeled (optional)

Finely ground, sun dried, mineral-rich sea salt (optional)

1 to 2 tablespoons extra-virgin olive oil or melted unrefined coconut butter or palm oil

1/4 teaspoon ground black pepper (optional)

1 teaspoon dried, crumbled herbs (one or combination of several):

Oregano, thyme, rosemary, or Fine Herbs, Lemon Pepper, Herbs de Provençe,

or 2 rounded tablespoon whole mustard seeds

Cooking Instructions:

1.   Preheat oven to 400˚ F.  Break garlic head into individual cloves, peel, and set aside.

2.  Cut very ends off onions; halve, from top ot bottom, then peel off and discard skin.  Arrange cut side down on cutting board; cut into quarters, leaving a section of root attached at the end of each section, so they don’t fall apart.  If roasting for use in salads, after quartering cut halves in half or thirds cross-wise, to make 1-inch cubes.  Quarter shallots if using for salad.

3.   Scatter onions in one heavy-bottomed 9 or 10-inch roasting pan, baking pan, or heavy cast iron skillet. (Use a 13x9x2 or 18x9x2 pan for a double batch.)  Add garlic or shallots and sea salt if desired, then oil or melted fat, pepper, and herbs.  Stir to coat.  Transfer to preheated oven.

4.   Roast uncovered for 40 to 50 minutes, until lightly golden, tender, and easily pierced with a knife.  Exact time will depend upon size and type of pan, size of onion chunks, and accuracy of oven.  Stir or shake pan(s) every 15 minutes to facilitate even cooking.

Storage suggestions: Refrigerate in covered glass container or jar.  Use within 4 days.

1/2 cup serving: calories, g protein, g carbohydrate + g fiber, g fat.

Variations:

*    Roasted Pearl Onions: Use approximately 2 pint walnut or pearl onions.  Plunge into a pot of boiling water for 1 minute, drain in colander, then rinse under cold water to loosen peels.  Cut off ends and peel onions, leaving them whole.  Preapare as above but arrange in 1 large roasting pan that will hold them in one layer, or 2 9 or 10-inch pans.

Guest author: Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for more than 20 years. She has led more than 1000 cooking and nutrition classes in 8 states and had more than 300 articles published in national and regional publications.

She is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008) and co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004).

Rachel teaches cooking classes for SWIHA (Southwest Institute of Healing Arts) in Tempe and for Desert Botanical Garden in Phoenix, and leads group and private classes in people’s homes, cooking parties, dinner parties, kitchen coaching sessions, and healthy shopping tours in the Phoenix metro area. She also coaches clients by phone and in their kitchens and runs a gluten-free, practically-paleo blog with tons of great recipes and tips: www.TheHealthyCookingCoach.com

p.s. If you can, please consider attending Rachel’s Breast Cancer Fundraising Benefit, as she is going through treatment at present, without health insurance.

• 1st Screening time: 5:00pm  (seating for 8 ppl)* Raw snacks available for purchase
• 2nd Screening time (if first one fills up) 7:30pm* Raw snacks available for purchase
• REGULAR: $10 pre-sale ticket available online and at door $12.
• VIP RAW: $20 pre-sale ticket: Screening plus filmlmaker’s Juicefueling ebook and Mark Johnson’s 140 Raw Food Recipes – Book “Rapid Raw” *limited seating – please pre-purchase your tickets to the event

For tickets or question, please email Rachel & Dan – The Raw Natural documentary: rachel@therawnatural.com

Do you think you know a lot about sugar?  To discover the not so sweet truth about this uncontrolled substance, take this Sugar Quiz! Write down your guesses–and no peeking!!!

1. It takes 40 gallons of maple sap to make one gallon of syrup.  T or F?

2. Honey, rice syrup, maple syrup, barley malt, dried cane juice, and Sucanat® are healthy forms of sugar because they are rich in minerals and absorbed slowly by your body.  T or F?

3. Roughly 20% of the average person’s carbohydrate calories come from simple sugars.  T or F?

4. The rise in meat, egg and butter consumption since 1910 is at the root of our modern  epidemic of degenerative diseases.  T or  F?

5. Sugar consumption has remained fairly constant over the past 100 years.  T or F?

6. Sugar is harmless; it’s just another carbohydrate and we need sugar to survive.  T or F?

7. The average person eats about 80 pounds of sugar per year.  T or F?

8. Eating sugar can cause you to lose calcium from your bones.  T or F?

9. Eating sugar can weaken your immune system.  T or F?

10. Eating a high sugar diet puts you at greater risk for cancer.  T or F?

11. Eating sugary foods causes adrenal exhaustion, depletes vital nutrient reserves (especially essential minerals) and B vitamins, and crowds out healthier foods.  T or F?

12. Most of the sugar people eat is added to foods at the table.  T or F?

13. It’s easy to spot sugar on food labels.  T or F?

14. Fresh and dried fruits contain a lot of fructose, so they’re harmful to your health.  T or F?

15. Fructose is absorbed into the blood stream more slowly than other types of sugar.  T or F?

16. A high sugar intake can put you at greater risk for developing gout, peptic ulcers, gallstones, a fatty liver, Crohn’s disease, ulcerative colitis, impaired protein synthesis, retinal degeneration, near sightedness and farsightedness.  T or F?

HOW’D YOU DO?

1. True!

2. False. The effects of all of the concentrated sugars differ very little from table sugar. Advertisers may tell you that these sugars are important sources of vitamins and minerals but the truth is that they have absolutely no nutritional value (other than providing calories!).

3. False. Half of all carbohydrate calories consumed by the average American come from simple sugars.  Compare this to 200 years ago, when per capita sugar consumption was less than 10 pounds per year.

4. False. USDA figures show that per capita total meat consumption has increased by only 30 pounds per year, or about 20%, amounting to only a few extra ounces per day.  Butter and egg consumption have also shown a steady decline in the past century.

5. False. Since 1910 consumption of caloric sweeteners (free sugars) has increased more than 100%; soft drink consumption has risen by more than 500%, and consumption of processed fruit products (juices, jams, jellies, canned fruits) has risen by more than 700%. The average American eats his or her weight in sugar every year!

6. False. There is absolutely no physiological requirement for sugar.  All human nutritional needs can be met in full without having to take a single spoon of white, brown, raw, or powdered sugar or corn syrup, on its own or in any food or drink.

7. False. According to T.L. Cleave, author of THE SACCHARINE DISEASE (Keats publishing), sugar intake has risen to 152 pounds per person, in the years since 1990.  If you’re not eating that much, rest assured, someone is doing it for you!

8. True. Researchers have found that ingesting sugar increases the rate at which we excrete calcium; it also upsets your body’s calcium to phosphorus ratio. (Nancy Appleton, Ph.D, LICK THE SUGAR HABIT.)

9. True. Sugar disarms the phagocytes, or Pac-Man®-like white blood cells of the immune system, decreasing their ability to engulf bacteria and fight off invaders. (Nancy Appleton, Ph.D, LICK THE SUGAR HABIT.)

10. True. Cancer cells (and tumors) are sugar feeders. They are fueled by blood glucose, so the more sugar you eat the more fuel you have to feed the growth of cancer (as wall as pathogenic bacteria, viruses, and microbes).  A high sugar diet also increase insulin output, which triggers the production of a series of prostaglandins (pro-hormones) which incite the growth of cancer cells.  Tumors do not and cannot feed on fats and proteins.

11. True. (See The Diet Cure by Julia Ross.)

12. False. A large portion of the sugar people eat is hidden sugar. Most canned, bottled, frozen, packaged and processed foods contain sugar as the third most plentiful ingredient and a single product often contains two, three or even four different kinds of sugar.

13. False. Most people are unaware of all the names that sugar masquerades behind.  Examples include sucrose, dextrose, fructose, maltose, lactose, glucose, and levulose; corn, rice, and barley malt, wheat, rye, corn and maple syrups; high fructose corn syrup; fruit juice concentrate; molasses, honey, sorghum, and cane “juice.”

14. False. All available research indicates that eating fruit provides protection against heart disease, cancer, and other diseases. Whole fruits contain vitamins, minerals, flavonoids, fiber, and other nutrients.  Problems associated with fructose consumption are more likely caused by consumption of high fructose corn syrup (which is not made from fruit) or fructose taken out of its whole food context.

15. True. Fructose does not require insulin for transport into your cells, so medical professionals have recommended it for diabetics and people who suffer from hypoglycemia.  However, most commercial fructose is not derived from fruit, but is artificially produced in laboratories.  (Crystalline fructose has a different molecular structure from naturally occurring fructose).

16. True. Medical researcher, Dr. John Yudkin, MD, author of Pure, White, and Deadly, found strong links between sugar consumption and nearly all degenerative diseases.

If you missed more than 3 questions, read at least one of the books mentioned above!

For alternatives to refined sugars, check out Rachel’s books, The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces (Planetary Press, 2008) and co-wrote the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) at www.TheHealthyCookingCoach.com

Rachel Albert is a Phoenix, Arizona-based freelance food and health writer, cooking instructor,  healthy cooking coach, natural foods chef, blogger, co-author of the award winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) and author of The Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes & Sauces (Planetary Press, 2008). She’s on the faculty in the nutrition department at SWIHA (Southwest Institute of Healing Arts in Tempe where she leads live and online whole foods cooking classes).

For more information about her books, classes, phone coaching, and other services, visit her blog: www.TheHealthyCookingCoach.com

p.s. If you can, please consider attending Rachel’s Breast Cancer Fundraising Benefit, as she is going through treatment at present, without health insurance.

For those who are not yet aware, Chef Rachel was diagnosed with breast cancer in early October of 2011.  Despite the challenges this has posed, she continues to maintain her busy schedule, teaching live and online cooking classes for the SWIHA, presenting cooking demonstrations at Desert Botanical Garden, leading in-home cooking parties, blogging, and sharing her passion for cooking, eating healthy food and for healthy living.

Rachel Albert has been a natural foods chef, cooking instructor, and freelance food and health writer for the past 25 years.  She has led more than 1,000 cooking and nutrition classes in eight states and had more than 300 articles published in national and regional publications.

She is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces and co-author of the award-winning book, The Garden of Eating: A Produce-Dominated Diet & Cookbook.  She has appeared on numerous television programs around the valley and has her own YouTube Channel.

You can read more about her work on her blog, www.thehealthycookingcoach.com.  You may also visit her website and donate cash by clicking on the “Donate ” button to help support Chef Rachel’s recovery!

The evening of the benefit will begin with a delicious, gluten-free spaghetti dinner with salad, dessert and non-alcoholic beverages.  We will also be having a silent auction and a raffle drawing.  All of the monies from the event will go  toward medical expenses that Chef Rachel has incurred over the past several months, having gone through tests, treatments, and procedures without medical or dental insurance.

We know that Chef Rachel will beat this disease. We want to support her in this process and reduce her stress.  With your generous donation of goods and/or a gift certificate for this event, we will be one step closer to obtaining the necessary funds to help her accomplish this goal.

To RSVP or for more information on how you can be a part of this fun-filled benefit please contact Steve Klein at 763-242-2041 or email sjams@live.com.  Call him to discuss various options for helping with the benefit, and if you will be in attendance!

Sincere thanks to all who support Rachel in her healing!  Love and light to you Rachel!