A woman’s passage through life has many stages, and her journey through time is one of constant change. From puberty, on through the fertile years and menopause, each stage can be seen as an opportunity for personal growth. To enhance this journey through life and enable the experiences to be positive, a herbal toolkit can be very beneficial.
The years during puberty can be the most informative, the most life changing steps for a woman. Health issues related to food, skin and cycle changes often start here, and are either met with conventional or natural medicine, or a combination of both. It is important that the treatment is safe and free from side effects in the long term, and that any underlying causes of discomfort are explored.
Herbs have traditionally been used during the birthing process, from fertility to the baby being born, breast feeding, and throughout an infant’s life. This natural start has been tried and tested throughout history. Julia, having two children both naturally born at home, has had much experience in understanding and supporting women during this time.
As a general practitioner, Julia helps many women who experience difficulty with symptoms related to the menopause, using herbs to improve physical, mental and emotional well being. Around 80% of women experience some symptoms, which typically continue for around four years after the last period. These symptoms range from hot flushes and vaginal dryness to long-term conditions including osteoporosis and cardiovascular disease.
Julia supports clients with decision making during this transition, looking at balancing hormones and adjusting one’s diet, including the use of herbs and a few supplements. She shows how this in turn can have a huge impact upon one’s ability to deal with daily life, relationships and finding joy in their work.
Research into the protective effect of linseed with regards to breast cancer is on going.
Linseed Recipe by Daphne Lambert – Green Cuisine Trust.
Use whole flaxseeds within 24 hours of grinding, otherwise the ingredients lose their activity and go rancid, place in fridge. Use up to a desert spoonful per person-1 tablespoon is the equivalent to 55g of soya.
250ml carrot, beetroot or green vegetable juice 175g.
Roughly grind the linseed, tip into carrot juice and leave for 20 minutes to thicken. Using a spatula or the back of a dessertspoon spread the mixture thinly onto 2 baking parchment lined dehydrator trays. Dehydrate for 10 hours at 45°C. Flip the sheets over and peel away the paper, place back into tray and dehydrate until crisp. Break into pieces and store in an airtight container for up to 4 weeks.
• Add chopped garlic & tamari
• Chopped chilli and finely chopped parsley.
• Finely diced red peppers and basil
• A handful of very finely chopped walnuts
• A pinch sea salt and twist of black pepper
- 100g Soya flour
- 1 pint of Soya milk
- 100g Porridge Oats
- 200g Raisins
- 100g Wheat flour
- 50g Sesame seeds
- 100g Linseeds
- 50g Sunflower seeds
- 2 pieces of stem Ginger
- 50g Flaked almonds
- 0.5 tsp Cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp Ground Ginger
- 1 Tablespoon malt extract
1. Mix all dry ingredients together in a large mixing bowl.
2. Add the Soya milk and malt extract.
3. Leave to soak for 30 minutes
4. Spoon into 2 greased loaf tins.