Fri July 16 7-8:30pm
Instructor: KP Khalsa
in Newport Beach

Cuts, scrapes, burns, sports injuries, day-to-day trauma and acute condi-tions all increase as the weather warms up. Some suffer from allergies as the sun makes its appearance and grass, weeds and flowers abound. These complaints and problems can be healed and soothed with simple herbal remedies that have been used for generations and throughout many cultures.

A refreshing hike or camping trip in the great outdoors may result in rashes, bug bites, or stiff sore muscles from overenthusiastic hikers. Flu viruses and bacteria are getting stronger and more resistant to treatment every year. But these concerns don't always warrant a trip to the emergency room. Herbs are safe, natural and powerful guardians of our health and well being. Learn how the herbs of Mother Nature can be used effectively at home to deal with these concerns.

Free Lecture and Workshop: July 16-18, 2010
Home Remedies and Acute Care Herbalism
Free Lecture and Workshop: Sept 10-12, 2010
Cutting Edge Global Herbalism: Powerful Therapies around the World
Nine Month Herbal Certification Course
Starts Oct 9, 2010
Professional Herbalist Certification

As Robert Svoboda points out in his excellent book Prakriti, Your Ayurvedic Constitution, dairy has gotten a bad name in health circles more through its methods of preparation and mode of consumption than through its innate qualities. In the West, it is usually served cold, unspiced, homogenized, with other foods, and in excess. Its high-fat content, heaviness and coldness does not lend it to these uses. Served in this way, it can increase one's risk of heart disease, cancer or obesity. Dairy needs to be used skillfully and not in excess.

Dairy is a builder, not a cleanser. Dairy is used as a prelude to some Ayurvedic cleansing. It gives grounding, mass, sweetness, and usually coolness to meals. For these reasons, it is excellent for children, teenagers, pregnant and nursing mothers, those seeking calm and grounding, and convalescents.

Bare cast-iron vessels have been used for cooking for hundreds of years as it can be produced and formed with a relatively low level of technology. Because cast iron cookware can develop an extremely "non-stick" surface, they are a good choice for those who wish to avoid the use of Teflon and the dangers of non-stick cookware.

Cast iron's ability to withstand and maintain very high cooking temperatures makes it a common choice for frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews. Cast iron cookware must be seasoned to protect the bare cast iron from rust, and to create the non-stick surface. Types of cast-iron cookware include dutch ovens, frying pans, deep fryers, woks, flattop grills and griddles.