PREVIEW

Chapter 4

Usha Village: Cosmic, Thermal

The fan circulated a chill that made the hut a comfortable place to drink hot mint tea Matun brewed every morning. A shot of Dr. Sebi’s sea moss elixir followed—an acquired taste, but an excellent source of calcium and iron.

I sipped and Matun tidied up an already neat hut, with the exception of a rug slightly out of place and a large bath towel on the futon. She changed the linen on Dr. Sebi’s lounge-bed-turned-podium while he bathed, and listened with me as the bathtub transformed into Dr. Sebi’s lecture space too.

I had a feeling I was an engaged objective listener he hadn’t hosted in a long time. And for me, it had been weeks since I heard this kind of mental stimulation and I appreciated the opportunity. The hut filled with a string of his insights that only my tape recorder could capture with accuracy, but there was enough of a pause for me to ask what led to his conclusions about food and health. More than once, with respect one gives a king or queen, he pointed to the cosmic arrangement of life. He never used the word instinct or intuition or spiritual, only cosmic arrangement.

“It’s an energy that you receive,” he said. “It’s not a piece of thing or stuff you put on a blackboard. It’s an energy that gives you the privilege to act on that which is necessary to preserve your life. That is the connection. What is it?  Well I have to use some English words, right?  Well, there aren’t any English words to describe that. Because life was here long before there was an English word. So we can’t use an English word to describe that.  Food begins to show us a whole lot of things. Nobody came to tell us that we could not eat rice and beans and that we shouldn’t put blood in our mouth. Nobody came with that message. But we found it. So how did we get the message?  There again, the same way the eagle got its message to make a nest, the cosmic arrangement of things, from the vibration.”

Healing Hot Spring

He arranged a thermal water bath for me in one of the bathhouses he built behind the cabins.  It was a short walk, just a few yards away at the bottom of a grassy hill. A groundskeeper prepared the bath by opening the tap to let water pour in from the hot spring, a phenomenal body of water I’d experienced only in books and television. In thirty minutes, water filled a bathtub large enough to hold at least three people. Alone, I dunked in and out of what felt like the smoothest water that ever touched my body. I waded in it for the full twenty minutes Dr. Sebi recommended. Euphoria covered me ten minutes in and stayed with me while I walked back up the hill to my cabin. My mind filled with images of an African village near the Congo River, a lush bountiful habitat 1,000 years ago. I cringed when Dr. Sebi informed me he might sell Usha Village.

I dressed and went back to his hut for another round of talks. I told him he had a gold mine in his thermal water, his own natural heat pump supplying all that smooth phenomenal comfort.

Appendix, page 137

Food Guide—An Introduction

Reconnecting with Dr. Sebi opened the door to some fantastic ways to prepare not only delicious healthy foods, but delicious comfort foods, many reminiscent of my childhood. For instance, if you like the taste of fried chicken gizzards and livers, for a healthy alternative you can replace the chicken with oyster mushrooms, season them with olive oil, sea salt, kelp, cayenne pepper and chickpea (also called garbanzo bean) flour and fry or broil them in the oven. You can replace boiled potatoes with stewed chickpeas and onions. I like them seasoned with sea salt, curry powder and just a pinch of cayenne pepper. And my new cherished seasonings are onion powder and onion sea salt—two great replacements for garlic, which has a pH value below 5.

Some of the vegetables in the food guide were new to me when Dr. Sebi introduced them. They were Latin-oriented, reflecting Dr. Sebi’s Spanish origins: agave nectar (natural sweetener), tomatillos, nopales and izote (cactus vegetables). With the food revolution going on now, you can purchase these products not only in Latin Markets but in large health food stores.

You’re thinking, “I’ve been to health food stores. The food prices are sky high. I have a family of five to feed,” or “My monthly social security benefits and pension won’t allow me to buy high priced health food,” or “In my retirement planning I didn’t factor in spending $5 for a loaf of spelt bread or $10 for a bottle of maple syrup.”  Points well taken and understood. I suppose the rules of supply and demand apply here. When more people catch onto and buy healthy tasty food products, prices will fall.

On to the food guide, recommended by Dr. Sebi.

FRUITS

APPLES: origin—Asia, as sour apples; ancient Romans grafted apples to yield a variety; by Stone Age they spread over much of Europe nutritional value—vitamins A and C; low in fat; rich in cellulose; aids digestion.

APRICOTS: origin—Ancient China; spread to Greece and Rome; by 17th century reached the Americas nutritional value—rich in vitamins A and C, fiber and potassium; eaten as dried fruit, jam or fresh fruit.

BANANAS (classified as a large berry): origin—Asia; Arabs carried them to Near East and the Mediterranean; travelled to the Caribbean and Mexico in the 15th century nutritional value—good source of vitamins A and C and potassium; they do not contain starch like the larger green plantains; plantains lose starch and become sweeter, banana-like when they turn yellow.

BERRIES (blueberries): origin—grow wild in Scandinavia, British Isles, North and South America; cross-bred in United States in 1909 nutritional value—vitamin C; (blackberries and raspberries): origin—native to Asia, Europe, North America; grows wild; two commercial type raspberries, red and black; many blackberry varieties, including boysenberry, black pearl, and dewberry nutritional value—vitamin C; low in calories; (cranberries): origin—native and grow wild in Northeast United States nutritional value—high in vitamin C.

CHERRIES: origin—date back to pre-historic times, native to Asia Minor; found in Stone Age European caves and cliff dwellings in America nutritional value—good source of vitamins A and C.

COCONUTS: origin—pre-historic tropical fruit of palm trees native to the Tropics, including Polynesia, Hawaii, Malaysia nutritional value—good source of dietary fiber, iron and potassium.

CURRANTS: origin—native to ancient Greece; grow wild in temperate to subarctic regions, including England, Germany and Scandinavia nutritional value—considered raisin grape, these tiny scarlet berries are also black or white; high in vitamin C, potassium and fiber.

DATES: origin—native to Nile Valley as early as 3500 B.C.; grow well in arid areas; often considered the “candy that grows on trees” nutritional value—good source of calcium and B complex; date honey made from juice of the fruit.

FIGS: origin—Western Asia and the Mediterranean Basin, one of the most ancient fruits used and revered by Greeks and Romans; Spanish explorers introduced them to America nutritional value—high in dietary fiber; good source of iron and calcium.

GRAPES (with seeds): origin—ancient vine fruits; exact origins unknown; found in ancient Greek and Roman murals and mosaics; growing wild in Northeast North America in pre-Columbian times nutritional value—potassium, vitamin C, natural sugars.

LIMES (key limes): origin—Mexican limes now grown in Florida, smaller, rounder than Persian or Bearss limes nutritional value—high in vitamin C; processed into juice and sold for use in key lime pie; also used in salads, seafood.

MANGOES: origin—native of India and the Himalayan region; grown for over 6,000 years; North American mangoes grown primarily in Florida and Mexico nutritional value—high in vitamins A and C, fiber and potassium.

MELONS including cantaloupes: origin—Persia; spread to Europe over 3,000 years ago; arrived in Americas in the 15th century nutritional value—high in vitamins A and C.

ORANGES: origin—native to Asia; spread to Near East and North Africa in the 9th century, Spain and Portugal in the 12th, by the 16th century flourished in North and South America nutritional value—high in vitamins A, C, and potassium.

PAPAYAS: origin—the Americas and Mexico; brought to Hawaii by Spanish settlers nutritional value—high in vitamins A and C; smooth flesh similar to melons; sweet pulp high in potassium; good source of fiber.

PASSION FRUIT: origin—Brazil; purple fruit thrives in temperate climates; the yellow fruit in tropical and subtropical nutritional value—tropical fragrance tart fruit.

PEACHES: origin—wild fruit native to China as far back as 5 B.C.; spread to Near East and Greece and Rome; in Persia called Persian plum or Persian apple; introduced to North America by Christopher Columbus nutritional value—high in vitamins A and C.

PEARS: origin—Ancient Greece and Rome, were only grown in gardens of castles and monasteries; arrived in American colonies in the 17th century; noted varieties anjou, bosc, bartlett nutritional value—good source of vitamins A and C and fiber.

PINEAPPLES: origin—native to pre-Incas of Peru; introduced to Christopher Columbus in the 15th century by Indians; explorers and traders spread fruit throughout Africa and the tropics, including the Philippines and Hawaii nutritional value—high in vitamin C and fiber.

PLUMS: origin—ancient fruit native to temperate climate areas worldwide; gathered by Stone Age tribes; spread to Mediterranean region; introduced to Japan 300 years ago nutritional value—high in potassium; contains calcium, iron and vitamin C.

POMEGRANATES: origin—Ancient Persia, Near East; staple fruit in Eastern and Mediterranean countries nutritional value—sweet and tart flavored fruit of seeds wrapped in juicy pulp; high in potassium.

PRUNES: origin—plum species (see above) dried chewy fruit nutritional value—good source of vitamin A, dietary fiber, potassium, copper.

SOURSOPS: origin—pre-Columbian Mexico, Central and South America, sub-Saharan Africa nutritional value—tropical fruit, pulp is like pineapple; good source of calcium and phosphorous.

STRAWBERRIES: origin—grow wild on many continents; colonists saw them in North America in the 17th century nutritional value—high in vitamin C, iron and other minerals.

SUGAR APPLES: origin—Tropical Americas, India, Pakistan; cultivated in the Caribbean, Florida, the tropics nutritional value—tropical sweet fruit, flesh tastes like custard, sweet-smelling fragrance; good source of iron and calcium.

VEGETABLES

ASPARAGUS: origin—ancient grass as far back as 200 B.C.; native to Eastern Mediterranean where it grows wild; member of the lily of the valley family nutritional value—high in vitamins A and C and potassium.

AVOCADOES (ahuacatl, hardy Fuerte): origin—native to Mexico and Guatemala 3 B.C.; spread to South America where it was cultivated by The Aztecs and Incas nutritional value—good source of vitamins A, C, and E, iron and potassium.

BELL PEPPERS or sweet peppers: origin—South America 5,000 B.C.; carried throughout world by Spanish explorers nutritional value—high in vitamins A and C, small amounts of calcium, phosphorous, iron, magnesium.

CHICKPEAS (garbanzo): origin—Middle East 7,000 B.C.; cultivated in the Mediterranean Basin beginning 3,000 B.C. nutritional value—a legume high in dietary fiber, iron, folate, copper, manganese.

COLLARD GREENS: origin—Asia Minor, Celtic groups in 600 B.C. introduced plant to Europe; spread to America in the 17th century nutritional value—member of the wild cabbage family; excellent source of vitamins A, C, K and E, B-complex vitamins; good antioxidant; high in calcium, potassium, iron, phosphorous; contain sulfur-based phytonutrients. (Recommended by author.)

CUCUMBERS: origin—Asia, between the Bay of Bengal and the Himalayas over 5,000 years ago; found in ancient Egypt, Greece and Rome nutritional value—low in calories; small amounts of vitamins and minerals; slicing and pickling varieties available year round.

DANDELION GREENS: origin—grow wild throughout Asia, Europe and North America; long leaf, deep notch leaves, weed of the chicory family; in colonial America used as a spring tonic; commercial varieties less bitter than wild dandelions nutritional value—good source of vitamins A and C, iron, calcium and riboflavin.

EGGPLANT: origin—Asia; brought to Turkey, Greece, Spain and Italy by Arab traders; brought to the New World by Spanish explorers; bright colored varieties, including white, gray, green; called Aubergine in Europe nutritional value—good source of potassium and fiber.

IZOTE (cactus flower): origin—pre-Columbian Central America and Mexico; national flower of El Salvador nutritional value—edible flowering plant cooked in Latin dish pupusa or scrambled with other foods.

KALE: origin—ancient Greece and Rome; chief winter vegetable for England for over 1,000 years nutritional value—large hardy curly leaves; good source of vitamins A and C, iron and calcium.

LETTUCE: origin—ancient Asia Minor; wild in the Mediterranean areas by the Middle Ages; the first garden vegetable in the American colonies nutritional value—the greener the leaves, the richer the source of vitamins A, C, and E, as well as iron, calcium and other minerals.

MUSHROOMS: origin—Egyptian Pharaohs declared them sacred; Romans called them food of the Gods but allowed everyone to eat them on holy days and holidays; commercially grown varieties are of the single species Agaricus campestris nutritional value—good source of B-complex vitamins; high in minerals, especially iron and copper.

MUSTARD GREENS: origin—also known as Indian mustard in reference to origins in India; mustard seed comes from this plant; 2,000 years ago Romans used them to cure epilepsy, lethargy and pains of the day nutritional value—good source of vitamins A and C.

NOPALES: origin—Mexico nutritional value—when cooked, soft but crunchy; flavor of green pepper, string beans and asparagus; good source of vitamins A, B and C, and iron.

OKRA: origin—Africa; also known as okro,  gombo, ochro, quiabo; grows wild in Africa today as in prehistoric times; grows in climates with long hot summers nutritional value—tender, sweet, slippery when cooked; high in vitamins A and C, calcium, potassium.

OLIVES: origin—7,000 B.C. in coastal areas of the Mediterranean Basin, including Southwestern Europe, Northern Africa, Western Asia; grown farther inland today; classified as a fruit and sacred plant nutritional value—good source of antioxidant vitamin E, also iron, copper and dietary fiber.

ONIONS: origin—prehistoric Asia Minor “the Fertile Crescent”; Egyptians used them as food, medicine and symbol of the Universe and eternity; used extensively by ancient Greeks and Romans nutritional value—flavor value more prominent than nutritional value; 38 calories in medium-sized onion; low in sodium.

PUMPKIN: origin—Mexico and North America 5,500 B.C.; staple in American Indian meals, seeds as well; spread throughout Europe by explorers nutritional value—good source of zinc, phosphorous, magnesium, copper and vitamin K.

SEA VEGETABLES/SEAWEED: origin—the sea; ancient use native to Japan; green, brown, red and blue-green algae nutritional value—bladderwrack (vitamin K, adrenal stimulant); dulse (rich in iron, protein, vitamin A); kelp (vitamins A, B, C, D and K, rich in minerals, can be purchased as a food seasoning); nori (sweet, meaty taste when dried, used as a sushi wrapper, rich in protein, fiber, calcium, iron, phosphorous, can be purchased as a dry snack).

SPINACH: origin—Persia (now Iran); brought to Europe by the Moors; smooth leaf spinach and crumpled leaf spinach nutritional value—contains vitamins A, B and C and iron; also contains natural oxalic acid.

SQUASH (including butternut squash): origin—North America 5,000 B.C.; called askootasquash by American Indians; relative of gourds and pumpkins nutritional value—low in sodium, high in vitamins A and C; three basic classifications: soft-shelled, small, immature; hard-shelled, mature, small; and hard-shelled, mature, large.

STRING BEANS: origin—Peru; spread to South and Central America by migrating Indian tribes; introduced to Europe around the 16th century by Spanish explorers nutritional value—high in vitamins A, C and K; good source of magnesium, thiamin, copper, calcium, phosphorous.

TOMATILLOS: origin—Aztec; primarily grown in Mexico and southern California; also known as Mexican green tomato, tomate verde; widely used in Mexican salsas; also called Chinese lantern plants because fruits are enclosed in papery calyxes that cover them like oriental lampshades; tomatillos resemble green cherry tomatoes nutritional value—rich in vitamins A and C, and niacin; cooked primarily in sauces and dressings.

TOMATOES: origin—Mexico, called tomatl; taken to Europe by Italian explorers; was first yellow then red when it arrived in Europe; called pomo d’oro by Italians; not considered food in the United States until mid-19th century; commercial American crop in 1880s nutritional value—rich in vitamin C and minerals but when cooked vitamin C is reduced.

TURNIP GREENS (turnip tops, turnip salad): origin—Russia, Rome, Scandinavia; early American colonists used them as food in the 17th century nutritional value—not a good salad green due to bitterness and chewy toughness; best if cooked with kale, mustards and other greens; rich in vitamin A.

ZUCCHINI: origin—a variety of squash or Italian squash, also known as summer squash nutritional value—vitamin A, potassium and manganese.

OTHER CHAPTERS & SECTION TITLES IN SOJOURN TO HONDURAS SOJOURN TO HEALING

Prelude to Healing; Herbalist Emeritus in Honduras; Alfredo Bowman Is Dr. Sebi the Healer

Related Links

http://www.sevendaysinushavillage.org

https://www.jbdavidcommunications.com