Rose Hip

    The hip of the rose is the urn-shaped seed receptacle at the base of the blossom. When the flower is in bloom, the hip is green. After the petals fall, the hip begins to grow reddish. When it is bright red, the time for harvesting this powerhouse of vitamin C has arrived. The wild rose yields a hip that is richer in vitamin C than the cultivated rose. Rose hips can be used either fresh or dried (carefully dried hips should be a definite red color) to make tea, jam, syrup, and even soup. The hips do, however, lose a healthy percentage of their vitamin C in the drying.

    To make rose hip tea, place 2 heaping teaspoons dried hips in a warmed teapot. Add 2 cups boiling water. Cover and steep for 20 minutes. Enjoy it plain; or add honey and lemon. Because of its high vitamin C content, it is excellent by the potful for the cold sufferer. Good for children, and in a bottle for infants. It is also said to be helpful to kidney and gallbladder functions. And its rose color is a joy to behold.

    The rose hip is not the only part of the rose that is edible. Rose petals will add delicate flavor to everything from conserves and omelets to cakes and candies. Rose water, which is distilled from rose petals, is widely used in cooking in the Middle East. Rose water is also a cosmetic item, as is the essential oil of the petals, used to soften and gently scent the skin. Attar of roses is the most sought after (and most expensive) of essences – it takes 4,000 pounds of handpicked Rosa damascene petals to yield but 1 pound of perfume essence.

     Powdered dried rose hips can be added to soups, breads, cookies, and candies. Blended together with ice water, honey, and lemon, rose hip powder will give you refreshing summer drink.

Omega Fatty Acids (with recipe)

            Omega oils are a family of fatty acids high in EPA, eicosapentanioc acid; DHA, dihomogammalinolenic acid; and GLA, gamma-linolenic acid, most commonly found in deep-sea saltwater fish such as salmon, mackerel, and tuna, as well as in flaxseed, evening primrose, and borage. Some of the long-term beneficial effects of adding omega fatty acids to your diet include smoother skin, lowering cholesterol, as a preventative against high blood pressure, and as an aid to preventing menstrual pain, migraine headaches, and depression. Omega-3 and omega-6 fatty acids are known to be essential for bran function, growth, and development.

            Available in both liquid and capsule form, good quality omega oils should be found in the refrigerator section of the health food store, preferably in an opaque bottle, which ensures that the oil has been protected from light. Fish oil should be purchased only if it is of the highest quality, as many fish are not. If the fish oil leaves a lingering taste in the digestive tract, which it has been known to do, don’t give up completely. Try an omega mixture of flax, evening primrose, and borage oil instead.

            Want to sneak in a mental brain boost for the kids before they go to school? Try the delicious smoothie recipe found below, the kids won’t even notice it’s there and will most likely be clamoring for more. Filling and satisfying, an omega smoothie is the perfect way to start out the day. Trying to live a low-fat lifestyle? Remember, these fats are called “essential” for a reason, and when it comes to health, there are some fats the body simply cannot do without.

***

MORNING OMEGA SMOOTHIE

1 banana, frozen

5 strawberries, frozen

15 blueberries, frozen

2 tablespoons omega oil mixture of your choice, such as borage, flaxseed,

            and/or evening primrose

¾ cup grade juice

¾ cup apple or orange juice

1.      The best way to have frozen bananas on hand is to peel them, break them into one-inch pieces and freeze in a plastic bag.

2.      Toss all frozen fruit into the blender with omega oil of your choice, add juice, and blend. For a thicker smoothie, adjust juice accordingly. Experiment with different kinds of juice, coconut is great, as well as fruit combinations.

3.      Serves two.