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Those Grand & Great Mothers
by David Christopher, MH
As we celebrate the founding of our blessed country this month, I wanted to pay special tribute to the women of the Revolution. Life was not easy in the seventeen hundreds. I think that it would have been difficult in those days to provide for all the needs of a family. Consider that even our poor, today, have more convenience and services than the very
wealthy of that era. Even the wealthy in the seventeen hundreds didn’t have indoor plumbing, refrigerators, stoves, central air, schools, supermarkets, competent health care, or decent transportation. Think of it, the most luxurious carriage in that era can’t even compare to one of our twenty-year-old economy cars.
Women of the revolutionary war era did everything: growing produce, butchering animals, baking, preparing meals, cutting hair, making clothes, educating the children, and most important they were the principal health care providers. Doctors were few and far between and competent doctors were nonexistent. Doing nothing was safer than
“professional health care.” (You can read about George Washington’s experience using doctors here: https://herballegacy.com/The%20Untimely%20Death%20of%20America.pdf ).
The mothers of the revolutionary war era that were successful principal health care providers grew their own medicines and knew their herbs. English herbal knowledge was traditional for the lady of the house, and fortunately those traditions came across the seas with many of the settlers. Recipes and cures were noted in family bibles and passed on to
children and grandchildren. Many were fortunate enough to inherit a family herbal. Herbals, like bibles, were plentiful in England and were in English instead of Latin (to the chagrin of clergy and doctors).
During the Revolutionary War, the doctors and tradesmen in apothecaries who relied on patented medicines and supplies from England found themselves in dire straits as the war progressed. However, the women who excelled as principal health care providers learned and accepted the medical knowledge of local flora gleaned from the Native Americans. As
described from the settlers, these natives were healthy, broad shouldered, narrow waisted, clear skinned, and sharp visioned people possessing all their teeth and seemingly free of disease. Their entire pharmacopeia was based, almost entirely, in plant medicine.
The women of the Revolutionary War era saved lives, restored health, and even overcame financial burdens after losing husbands and sons to the war. In my estimation they were superheroes. If you would like to learn more on this subject, I highly recommend Green Pharmacy by Barbara Griggs – available through Christopher Publications: https://christopherpublications.com/Griggs_Green_Pharmacy.html)
David Christopher is a Master Herbalist, director of The School of Natural Healing, and son of our beloved Dr. John R. Christopher. He is continually helping others improve their health and that of their family members. The School loves having him as the director.
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Dr. John R. Christopher founded The School of Natural Healing in 1953 with the intent to teach people how to cleanse and nourish their bodies in order to heal and prevent disease. His dream was to have an
Herbalist in every home, and a Master Herbalist in every community. Join his legacy at The School of Natural Healing!
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Rhubarb Pie from revolutionarypie.com; adapted by Tara Eyre
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**This is an example of how to substitute ingredients as you transition toward a more wholesome diet.
*Pastry for 9-inch whole wheat double pie crust (See below)
*4-5 cups rhubarb (1 – 1 ¼ pounds)
*1 ¼ cups sucanut or coconut sugar
*5 TBSP whole wheat pastry flour or whole wheat flour from white wheat
1. Preheat the oven to 425° F. Roll out the bottom crust and place in 9-inch pie pan (see recipe below)
2. Chop the rhubarb stalks into half-inch pieces. Blend together the sucanut, flour, and cinnamon.
3. Sprinkle about ¼ cup of the flour-sugar mixture in the crust-lined pie pan, then combine the rest with the rhubarb and pour that mixture into the pie pan. Dot the pie with small spoonfuls of coconut oil.
4. Roll out the top crust and place over the pie, pinching along the rim to seal. Cut some vents in the top
5. Place the pie on a cookie sheet (in case the juice starts leaking). Bake at 425° F for 15 minutes then lower the heat to 350° F and bake for an additional 30 to 40 minutes, until the juice starts bubbling through the vents. Remove the pie from the oven and cool on a wire rack for several hours, if possible.
The Best Whole Wheat Pie Crust from livelytable.com
*2 cups white whole wheat flour or whole wheat pastry flour
1. In the bowl of a food processor, pulse flour and salt. Add coconut oil.
2. Pulse a few times until pea-sized pieces form
3. Slowly add 1 TBSP of water at a time, stopping when you fill up your spoon with water.
4. Pulse and continue to add water until a ball has just formed with the dough
5. Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
6 Roll out dough on top of plastic wrap, one ball at a time to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
7 Continue with your pie recipe as instructed
8. You’ll get a top and bottom crust.
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Dr. Christopher's Herbal Legacy Newsletter is sponsored by:
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