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Blog: On Health. On Writing. On Life. On Everything.

Fasting After Easter

April 27, 2011

Tags: food, almonds, arthritis, brunch, butter, caviar - red, celebration, chives, dandelions, Easter, eel - smoked, eggs - naturally dyed, farmers’ cheese, fasting, Fasting After Easter, fatigue, feast, garden tea, gluten, herring - pickled, herring - red herring salad, Italian, kulitch, Lent, nettles - stinging, orange peel, pannetone, pashka, pork sausage, raisin, Russian, Russian Easter, sauna, sheika, sturgeon - smoked, vodka

Lent, the long fasting period, usually comes before Easter. But this year, it comes after the holiday for me.

You see, we organized a Russian Easter for our Russian friends – with all kinds of strange foods: Naturally dyed eggs, of course, pickled herrings, smoked sturgeon and smoked eel, red caviar, red herring salad, sheika (a pork sausage), pashka (an impossibly sweet farmers’ cheese with butter, raisin, orange peel and almonds), kulitch (a cake similar to the Italian pannetone). You get the idea: Delicious but deadly.

And I haven't even mentioned the vodka ... which I left out, it being brunch time. I also didn't cheat on gluten - it just makes me deathly sick. But the rest was enough to do me in: Fatigue and arthritis are hampering me now.

So, this week after the feast I am indulging in three cleansing modalities:

1. Sauna
2. Garden tea
3. Fasting.

Garden tea, so far, has been mostly been made with stinging nettles, chives and dandelions – not much else being available. And fasting works best with a vegetable broth, made from whatever was in the fridge (with the exception of nightshades).

In Germany, we have a saying that you have to celebrate as feasts come along – and I couldn’t agree more. But then, you have to pay the price, roll up the sleeves and clean up the mess. Especially the mess inside your body.
Aspen eyes, by Peggy Peters

Iguazu Falls, by Xin Liu

Alexa Fleckenstein M.D. 2012, by Lolita Parker jr.

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