We have a lot of exciting news this week, so we will jump right into it.

2009 is a very exciting year for us.  Dr. Christopher was born in the year 1909, so this entire year we will be celebrating his life and work, culminating in a Centennial Celebration in Utah in August.  More details will follow in this newsletter as we approach that date.  For now, be sure to mark down August 1st on your calendar and plan to be in Utah that day for this "once-in-a-lifetime" celebration.

To kick off the Centennial we have a very exciting announcement.  For quite some time The School of Natural Healing has been working very hard to convert their introductory course, Family Herbalist, to a simple, easy-to-use, online course.  We are pleased to be the first to announce that this is done!  The regular price for this course is $495, but to celebrate Dr. Christopher's 100th  anniversary of his birth, they are offering this course for just $100!  If you have been waiting to sign up because of financial reasons this is the time to jump in.  You will never see the cost for this course this low again.  More details follow in the News Section below.

We thought it would be appropriate to share some memoirs of Dr. Christopher as our article today.  The article comes from "Dr. Christopher's Natural Healing Newsletter" Volume 4, Issue 4.  Christopher Publications has agreed to give you a PDF copy of this article for free.  You will find a link to it in the article below.

For the recipe we are including Dr. Christopher's favorite recipe - Figgy Pudding.  Dr. Christopher loved this recipe so much that he would come home and chop up all the ingredients for it so his wife could just put it together!  He really loved his Figgy Pudding, and David and Fawn Christopher are sharing their recipe with us today.

In honor of Dr. Christopher we bring you his most loved dessert. 

Figgy Pudding and Lemon Sauce

·         1 cup raw carrots grated

·         1 cup raw potato grated

·         1 cup chopped dates and figs (combined to make 1 cup)

·         1 cup whole wheat flour

·         1 cup honey or agave

·         1 tsp. Cinnamon

·         ½ tsp. Cloves

·         1 egg and 2 egg whites well beaten (an egg replacer can be used here)

·         1 tsp. baking soda

·         2 Tbs. Hot water

·         3 Tbs. Melted butter (soy butter can be used here)

 Mix vegetables and fruit with flour.  Be sure they are well coated.  Add honey, spices and egg.  Then add beaten egg whites.  Dissolve baking soda with the hot water and add to the rest.  Put the combination into a greased 1 quart double boiler (top pan).  Drizzle butter on top. Cover tightly and steam for 2 ½ hours.  Check the water in the bottom of the double boiler at least every ½ hour and replenish as needed.

Let the pudding cool for 5-10 min and then invert the top of the double boiler onto a plate.  The pudding should come out in one piece.  Scoop some onto plates or dessert bowls and spoon sauce over it.

Lemon Sauce

·          ¾ cup water

·         ½ cup agave or honey

·         1 ¼ Tbs. Cornstarch or arrowroot

·         1 ¼ Tbs. Lemon juice (fresh or bottled)

·         2 Tbs. Butter

·         Pinch of salt

Mix water and cornstarch, add remaining ingredients.  Bring to a boil stirring constantly.  Serve over pudding.  If you would like, you can make a double batch of the lemon sauce and add a little more lemon to it.  Some people also like to add vanilla.