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Tip of the Month November 2009!

Swine Flu or H1N1

The only portals of entry are the nostrils and mouth/throat. In a global epidemic of this nature, it's almost impossible to avoid coming into contact with H1N1 in spite of all precautions. Contact with H1N1 is not so much of a problem as proliferation is.

While you are still healthy and not showing any symptoms of H1N1 infection, in order to prevent grow, aggravation of symptoms and development of secondary infections, some very simple steps, not fully highlighted in most official communications, can be practiced (instead of focusing on how to stock N95 or Tamiflu).

1. Frequent hand washing (well highlighted in all official communications).

2. "Hands off the face" approach. Resist all temptations to touch any part of the face.

3. Gargle twice a day with warm salt water *use Listerine if you don't trust salt). H1N1 takes 2-3 days after initial infection in the throat/nasal cavity to grow and show characteristic symptoms. Simple gargling prevents growth. In a way, gargling with salt water has the same effect on a healthy individual that Tamiflu has on an infected one. Don't underestimate this simple, inexpensive and powerful preventative method.

4. Similar to #3 above, clean your nostrils at least once every day with warm salt water. Try a Neti Pot found in most pharmacies or blow the nose hard once a day and swab both nostrils with cotton buds dipped in warm salt water which is very effective in bringing down viral population.

5. Boost your natural immunity with food that are rich in Vitamin C. If you have to supplement with Vitamin C tablets, make sure that is also has Zinc to boost absorption.

6. Drink as much of warm liquids as you can. Drinking warm liquids has the same effect as gargling, but in the reverse direction. They wash off growing viruses from the throat into the stomach where they cannot survive, grow or do any harm.

Up loaded on October 23, 2009

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Generated November 4, 2009

    Roses – Recipes

Brought to by: Melody Ann’s and “The Encyclopedia of Country Living” – updated 9^th edition by Carla Emery

These fragrant, hardy perennials grow 2 – 8 feet high. Most have thorns. Modern roses are more varied in color than wild or old-fashioned roses, but as hybridizers have moved the species toward more photogenic blooms their fragrances have weakened and even disappeared in the process. The scentless rose is a modern reality. That’s why, to grow roses for use in potpourris, rose jars, beads, and food you can’t start with just any of the vat variety of roses, use your noses!

The most fragrant types of old roses are the Damasks, Bourbons, Centifolias, Moss roses, Albas, and Gallicas. Many hybridizers are bringing fragrance into the modern roses by combining them with the old roses for new varieties, so you must use your nose in discerning fragrance.

Using:

The petals are the part of the rose where the fragrant oil for scent or flavor is concentrated, so that’s the part you work with to make sachets or to flavor jelly, cake, etc. You can do more with roses than perhaps you ever guessed! But first let’s consider the fruit of the rose, used not for its fragrance but for its huge vitamin C content.

Rose Hip:

A rose hip (or “hep”) is the round orange-to-reddish “fruit” (also called “haw”) formed after the flower of a rose has bloomed. The hip is the seedpod of the plant. Some hops are better-tasting and bigger than others. Rosa rugosa, the Japanese rose varieties, flower with large and lovely blooms in almost every color. They also grow the largest rose hips, about 1 inch across. Which are much easier to work with. Sweetbriar eglantine (Rosa eglanteria) also has good hips. The sweetbriars have the extra gift of aromatic leaves that smell like ripe apples and can be added to your potpourri. Wild rose hips are also good. There are wild roses in every state except Hawaii. The rugosa has escaped and gone native in some areas.

Harvesting Hips:

Some people gather hips any time after they have turned from yellow to orange and on to scarlet. Some wait for the first frost, convinced they taste better after that. If allowed to get soft, they’re definitely not nice anymore.

Processing:

We’re talking vitamins here. That means keep them cool until you can use or preserve them, and the sooner you do that the better – same day, if possible. Stew, dry, or freeze. Wash and cut off both ends of hips with scissors. Cover if you cook them. Use wooden spoons and earthenware of china bowls. Cook in glass or enamel pans or stainless steel. Hips are so high in vitamin C that they are valuable for winter use to supply that vitamin in tea, etc.

Cooking:

Process into jelly; combine with honey to make a syrup; make granita, jam, extract, cold rose-hip soup, or hot tea.

Freezing:

Just toss them into plastic bags and freeze until needed. Or make sugarless rose hip syrup by pouring boiling water to cover the hips and cooking on low heat 145 minutes. Let that cool and steep 24 hours. Strain and freeze. When needed, use your sugarless syrup to enrich soups, toppings, teas, etc.

Drying:

For large hips, wash, cut open, take out seeds, spread, and dry in oven or dehydrator at 110° until they are hard and brittle. For small hips, you can dry whole without cutting or removing seeds, or you can cut into slices and dry, also without removing seeds. When thoroughly dry, store in airtight jars. (If not very dry, they will mold). When ready to use, cover with water and simmer until soft. Use the pulp to make jam or jelly. Hips mix well with other fruits like apple or cranberry.

Harvesting Rose Petals:

Gather just when the rose has fully expanded. If you wait a day longer, until they start to fade, they will have lost some of that precious fragrance. Gather in the morning after the dew has dried, but before they have gotten really warmed by the sun. When removing the petals from the stem be sure that the stems and leaves are removes. Also cut the edge off the petals that where connected to the stem (for this is bitter part). Dry before proceeding by pressing them gently between layers of cloth. Dry them in a dehydrator or on a muslin cloth laid over a screen in an airy, shady place.

Rose Hip Tea

Boil dried coarse-ground rose hips with water, about 1 Tablespoon for each cup of tea. The longer you boil, the stronger your tea. Mash the hops with a spoon to get out all the juice, and strain. Sweeten with brown sugar or honey.

Melody Ann’s Hip mix tea

Rose hips are not strongly flavored, although they are nourishing, so a hip mix makes for a tastier tea. Stem the hips, dry then, and grind. Mix dried ground hips with mint or nettles, and well-dried strawberry leaves: ½ rose hips, ½ mint or nettles and the rest wild strawberry leaves. Or leave out the mint and use lemon balm, etc.

Rose Pear Granita

This recipe is from Lane Morgan’s Winter Harvest Cookbook (Sasquatch Books, 1990). “No special equipment is required for this simple ice from Le Gourmand. The rose hips give the crystals a bit of tartness and a gorgeous red-gold tint. 1 quart pear juice, ½ cup rose hips, cut in half and seeded. Pour juice into a saucepan, add rose hips, and simmer, covered, until liquid is reduced by half. Put through a food mill and pour into a shallow pan. Freeze. Stir when mixture starts to get slushy and return to freezer until time to serve. Makes 1 pint.”

Rose Hip Syrup

Wash 2 pounds fresh hips and remove stems (or soak dried rose hips in 6 cups of water until soft, use all of the water for boiling, be sure that there is 6 cups of water for boiling). Put through food chopper using medium blade. Cover with 6 cups boiling water and boil 2 minutes. Strain through sieve and put solids in a jelly bag to drain. There should be 1 ½ pints of liquid. If more, boil it down. Add ¾ coup sugar and boil for 5 minutes. Bottle.

Rose Hip Jam

If using fresh pick hips try to preserve the hips the same day you pick them. Boil 4 cups hips with 2 ½ cups water until the hips are tender. Put through sieve to remove seeds. Add 1 cup sugar for every 2 coups pulp. Add 1 teaspoon lemon juice. Mix thoroughly and bring slowly to a simmer. Cook about 20 minutes depending on climate. Seal.

Rose Hip Extract

Add it to breakfast juice, gelatin, desserts, meat sauces, soups or sherbet for lots of vitamin C. If using fresh rose hips, chill, and remove blossom ends, stems, and leaves. Rinse off. If using dried rose hips soak overnight in 1 ½ cups of water, be sure to use this water and that there is 1 ½ water of water for boiling. For each 1 cup of hips bring to a rolling boil 1 ½ cup of water. Add the rose hips. Cover and simmer 15 minutes. Mash with fork or potato masher and let set 24 hours. Strain off liquid part. Bring extract to a good boil. Add 2 Tablespoon apple cider vinegar or lemon juice for each pint. Pure hot into jars and seal. Another way to make an extract is: For each 1 cup of hips, pout over 1 cup boiling water. Let soak 48 hours. Strain off the juice. Add ¼ cup honey per quart of juice. Heat to boiling point. Pure into clean hot jars and seal. Take 2 teaspoon per day in winter for you vitamin C.

Rose Hip Jelly

Wash, stem, and chop you hips (must use fresh hips for this). For every 4 cups hips, boil 2 cups, water for 5 minutes and then let hang overnight in a jelly bag to get the juice. For every 1 cups rose hip juice, add 3 cups real apple juice. Boil 10 minutes. Gradually add 1 cup sugar for every cup of juice you are working with, and boil until it jells.

Rose Extract

Put petals into a wide-mouthed mason bottle and pour over them some vodka. Let stand a month, and then strain (beside it’s out of the direct sunlight), and the strain. The liquid is rose extract, or essence of roses.

Rose Water

Combine 1 part attar with 1 part vodka and 10 part distilled water. Or 1 teaspoon extract mixed into ¾ coup distilled water. Or combine 1 ounce attar with 1 gallon distilled water. Age 2 weeks. You have to shake a long time, slowly at first, to get a solution.

Rose Brandy

To flavor sauces for cakes and puddings, gather rose petals while the dew is on them. Fill a bottle with them. Then pour into the bottle a good brandy. Steep 3 to 4 weeks. Strain and rebottle.

Rose Vinegar

Boil 2 cups apple cider vinegar (be sure that it is apple cider vinegar by reading the label) in a glass or stainless steel pan and pour over 1 cup rose petals. Add ½ teaspoon lavender or rosemary. Cover and steep 10 days. Strain and bottle. You can also use a Vin rose’ wine for a light wine vinegar, add some new rose petals for added beauty when finished.

Rose Petal Honey

Did you know that this recipe was a favorite of Martha Washington’s? Bring 2 pints of honey to a boil. Add 1 pint rose petals. Let stand 4 hours. Heat again. Strain into jars. Or you can just simply place the rose petals in a mason jar cover with raw honey and let stand for two weeks. Enjoy both the rose honey and rose petals!

Rose Petal Jam

Chop the petals into pieces and pack firmly into a measuring cup. You’ll need 2 cups for this recipe. Cover the 2 cup petals with 2 cup boiling water in a pan and simmer for 10 minutes. Strain, keeping the liquid. Add 2 ¾ cups sugar and 3 Tablespoon honey to water in which the petals were cooked. Simmer, uncovered, for 30 minutes. Add 1 teaspoon lemon juice and the chopped petals, and simmer 30 minutes more. The rose petals will have dissolved. Have ready your clean, hot jelly jars. Pour hot liquid into the hot jars and seal.

Rose Petal Bread

Add to a regular 2-loaf white or wheat bread recipe 1 cup lightly packed rose petals, 1 teaspoon rose extract, 3 teaspoon lemon extract, and extra sweetening. Note: You will have to make these extract beforehand. Lemon extract is made the same way Rose extract except with the lemon you slice and use the whole lemon.

Rose Petal-scented Tea

The Chinese use cabbage rose petals and/or jasmine flowers to float on and scent a cup of steaming tea. I like any strong scented rose petals to float on my tea or try the Rose Honey in your tea, the petals will float once the honey has dissolved.

Rose and Rhubarb Syrup

Simmer 1 ½ pounds chopped rhubarb about 20 minutes. Strain. It’s the liquid you want to save. To that rhubarb juice add 1 pound sugar and petals from about 8 red roses. Simmer 20 minutes more. Strain again, this time discarding the rose petals. Bring the syrup back to boiling. Simmer until it thickens. Pour into small (for it will ferment soon after opening) hot bottles and seal them. To use, add to a milk shake for flavor or to hot water to make a tea.

Crystallized Rose Petals

My all time favorite candy!

This project is rather tedious and time-consuming, but makes nice gifts when put in nice containers oat Christmas time. They are pleasant to eat. Pick a few roses with short stems. This makes the roots get stronger. Cut off the white part, which is the base of the rose, because it is bitter. Take the petals apart and wash each carefully under running water; switch each petal in a pan of water and change the water quite often. Put on paper towel to dry. Then take an egg white, add a little cold water, and beat slightly. Dip each petal in the egg white, lift it out with a fork, and lay on granulated sugar, press gently, and carefully turn it over and treat same way and lift and lay on piece of waxed paper. Let dry thoroughly, turn over, let other side dry thoroughly. Then pack in a dark jar so they will keep their color. P.S. I make crystallized Carnations also it taste nice clove-flavored candy!”

Rose Bud Ice Cubes

Freeze a tiny rosebud in each cube to float in special summer drinks.

Look for more Rose recipe in the future!

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Generated November 1, 2009

Harvesting Herbs!

Brought to by: Melody Ann’s and “The Encyclopedia of Country Living” – updated 9^th edition by Carla Emery

NOTE: If you want to gather wild herbs, keep in mind that road-sides, fields and even forests can get unannounced and unrecorded but heavy doses of herbicide or insecticide. Be cautious.

When to Harvest:

Gather herbs on a dry day, early in the morning but after the dew is off. The season to harvest varies with the species. Parsley and chervil are dried in May, June, and July; burnet and tarragon in June, July, and August; marjoram and mint in July; summer savory and lemon thyme at the end of July and August. The tender young leaves that appear before the flowering are usually best. Get leaves before the plants show sighs of going to seed. That happens after they blossom, when the blossoms turn into seed clusters and their energy goes into making seed. At best the plant is not at its prime; at worst it gets bitter.

How to Harvest:

Cut the herbs with pruning shears or scissors and put them into clean pillowcases or some such. Don’t cut to the ground; leave at least a 4-inch stem if you’re topping an annual. It it’s a perennial; leave at least two-thirds of the plant unharmed. Then take the herbs home and carefully puck them over. Rinse in cool water and drain.

Preserving Herbs

If you can’t pick from your herb plants all winter long or bring some into the house in pots, you either freeze or dry your herbs for winter use. Whether freezing or drying, label all containers. Frozen and dried herbs tend to look alike, and you may not be able to smell the difference.

Freezing:

Wash if needed, shake off excess water, package in small amounts in baggies or boxes, and freeze right away. Herbs that freeze well are anise, basil, chives, coriander, dill, lovage, marigold, mint, oregano parsley, rosemary, sage, savory, sorrel, sweet marjoram, tarragon, and thyme. Take out of the freezer only the amount you intend to use.

Drying:

Outside:

Spread individual leaves or leaves still on the stem (they’ll be easier to get off one dried) on sheets of clean cloth to dry in the shade in an airy place, or dry in a very slow oven or dehydrator. Or put them in an outdoor dryer covered with cheesecloth and place where there’s good air circulation all around. Direct hot sunlight ruins leaves by burning or browning, a little sun early or late in the day is OK. The aromatic herbs shouldn’t be exposed to too much heat, and don’t let them get rained or dewed on.

Hanging Bunches:

Cut off the top 6 inches of the plant, or use whole plants, bunch them, tie the bundles with string, and hang them up with the root end upward in a shady, airy place. (They hold the flavor better when not powdered.) Allow at least 2 weeks for drying Hanging works well with anise, basil, marigold, marjoram, mint, oregano, parsley, rosemary, sage savory, tarragon, and thyme. If you dry your herbs whole like this, crumble them or rub them through a sieve to remove the stems, and midribs when you’re ready to use them.

In an Oven or Dehydrator:

Spread in shallow pans at 110°F, with the door ajar if you’re using an oven Don’t mix different kinds of herbs. It takes an average of 8 hours.

Big Leaf/Small Leaf:

Some herbs are huge plants (as tall as 6 feet high) with real big leaves, or evens trees. Drying big, moist-lived plants is harder than doing small ones. With comfrey, forage, ginkgo and costmary, you can tear the midrib away from the rest of the leaf and then tear the rest of the leaf into smaller pieces. That helps the leaves dry better and prevents mold. Or hang these big leaves individually to dry.

Mint, lemon balm, and most other small-leaved kitchen herbs easily dry in the shade within 3 days. Tearing the small leaves away from the stem (which can then be discarded) speeds up the process. The problem with tearing the leaves is that they don’t hold their flavor as well.

Turn all drying leaves once or twice a day keep good air circulation. Here are Melody Ann’s we prefer to hang all herbs with a slow moving ceiling fan, most people to do have the room for this so, thick leaves tend to be frozen more than dried.

Roots:

Herb roots are generally better fresh rather dried. Dig in the fall after the leaves are dead and the roots are mature, or before they start growing again in the spring. Wash in cool water. Dry in a place that’s warm enough to dry them soon but that’s not exposed to the sun, such as an attic. Or slice and dry in a shady place where air circulation is good. Dry in the sun or oven only if you can’t dry them completely the first way. Store when thoroughly dry and brittle. If protected from extremes of heat and cold, the roots will keep fine for years. Store so as to protect them from the air as much as possible.

Seeds:

To save herb seeds, pick the entire stalk when the seedpods are fully formed but have not yet burst. Spread the pods on a cloth in the sun to dry. If it takes more than one day, stir occasionally while they are outside and bring them in at night. When your seeds are dry, shell and store them in a tightly covered container in a cool, dry place.

Flowers:

Don’t bruise or overheat. Collect just after they have bloomed. Don’t pile them up; dry on a screen if possible. Harvest orange flowers and elderberry flowers in May, June, and July.

Storing Dried Herbs:

To store leaves, seeds or roots, I use baby food jars, cleaned, dried, filled, and with the lid on tightly. Keeping herbs in airtight containers helps prevent flavor deterioration. The fewer times you open the lid, the better they keep their strength. And try to keep them in a cool, dark, dry place away from heat – not on a shelf over or beside your stove! The cool storage inhibits evaporation of the flavoring oil in the herb, and the darkness protects the color, which fades when exposed to light.

Cooking with Dried Herbs:

They are at least 3 times as strong as fresh. So figure 1 teaspoon dried herb equals 1 Tablespoon chopped fresh herb. Another way to figure it is about 1 teaspoon dried herb in a dish for four.

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Generated on November 1, 2009

Ways to Protect your back!

Presented by Dr. Paul Phillips, D.C.
Chiropractic Clinic (360) 693-25976409
East Mill Plain Blvd., Vancouver, WA 98661

Stretch before you exercise or do other strenuous physical activity.

Don’t slouch when you stand or sit.

Make sure your workspaces are suitable for you and don’t require straining to use them.

Sit in a chair with good lower-back support and proper position and height for your work. A pillow or rolled-up towel placed behind the small of your back can provide sup-port. If you must sit for a long period of time, rest your feet on a low stool or a stack of books.

Switch sitting positions often and periodically walk around the office or gently stretch muscles to relieve tension.

Wear comfortable, low-heeled shoes.

Sleep on your side to reduce any curve in your spine. Always sleep on a firm surface.

If you are a caregiver, ask for help when moving an ill or injured family member from a reclining to a sitting position or when transferring the person from a chair to a bed.

Don’t try to lift objects too heavy for you.

† When lifting something, lift with your knees, pull in your stomach muscles and keep your head down and in line with your straight back. Keep the object close to your body. Do not twist when lifting.

Keep your weight down.

Eat a diet sufficient in calcium, phosphorus and vitamin D to help promote bone growth.

Don’t’ smoke. Smoking reduces blood flow to the lower spine and causes the spinal discs to degenerate.

Look for new information on the 15th of each month.

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This was sent to me by

The Herb Trader ~ Dave Wiles

Info about good Food!

Generated on 2/26/2007

Up dated on 10/23/2009

Top of the Document, End of Doc,

A, B, C, F, G, H, L, M, O, P, R, S, T, W, Y

*Food Source*	Protects	Prevents	Effects	Improvements	Guards
Apples	Protects your heart	Prevents constipation	Blocks diarrhea	Improves lung capacity	Cushions joints
Apricots	Combats cancer	Controls blood pressure	Saves your eyesight	Shields against Alzheimer's	Slows aging process
Artichokes	Aids digestion	Lowers cholesterol	Protects your heart	Stabilizes blood sugar	Guards against liver disease
Avocados	Battles diabetes	Lowers cholesterol	Helps stops strokes	Controls blood pressure	Smoothes skin
Bananas	Protects your heart	Quiets a cough	Strengthens bones	Controls blood pressure	Blocks diarrhea
Beans	Prevents constipation	Helps hemorrhoids	Lowers cholesterol	Combats cancer	Stabilizes blood sugar
Beets	Controls blood pressure	Combats cancer	Strengthens bones	Protects your heart	Aids weight loss
Blueberries	Combats cancer	Protects your heart	Stabilizes blood sugar	Boosts memory	Prevents constipation
Broccoli	Strengthens bones	Saves eyesight	Combats cancer	Protects your heart	Controls blood pressure
Cabbage	Combats cancer	Prevents constipation	Promotes weight loss	Protects your heart	Helps hemorrhoids
Cantaloupe	Saves eyesight	Controls blood pressure	Lowers cholesterol	Combats cancer	Supports immune system
Carrots	Saves eyesight	Protects your heart	Prevents constipation	Combats cancer	Promotes weight loss
Cauliflower	Protects against Prostate Cancer	Combats Breast Cancer	Strengthens bones	Banishes bruises	Guards against heart disease
Cherries	Protects your heart	Combats Cancer	Ends insomnia	Slows aging process	Shields against Alzheimer's
Chestnuts	Promotes weight loss	Protects your heart	Lowers cholesterol	Combats Cancer	Controls blood pressure
Chili peppers	Aids digestion	Soothes sore throat	Clears sinuses	Combats Cancer	Boosts immune system
Figs	Promotes weight loss	Helps stops strokes	Lowers cholesterol	Combats Cancer	Controls blood pressure
Fish	Protects your heart	Boosts memory	Protects your heart	Combats Cancer	Supports immune system
Flax	Aids digestion	Battles diabetes	Protects your heart	Improves mental health	Boosts immune system
Garlic	Lowers cholesterol	Controls blood pressure	Combats cancer	Kills bacteria	Fights fungus
Top of the Document, End of Doc, A, B, C, F, G, H, L, M, O, P, R, S, T, W, Y
Grapefruit	Protects against heart attacks	Promotes Weight loss	Helps stops strokes	Combats Prostate Cancer	Lowers cholesterol
Grapes	Saves eyesight	Conquers kidney stones	Combats cancer	Enhances blood flow	Protects your heart
Green tea	Combats cancer	Protects your heart	Helps stops strokes	Promotes Weight loss	Kills bacteria
Honey	Heals wounds	Aids digestion	Guards against ulcers	Increases energy	Fights allergies
Lemons	Combats cancer	Protects your heart	Controls blood pressure	Smoothes skin	Stops scurvy
Limes	Combats cancer	Protects your heart	Controls Blood pressure	Smoothes skin	Stops scurvy
Mangoes	Combats cancer	Boosts memory	Regulates thyroid	Aids digestion	Strengthens bones
Mushrooms	Controls blood pressure	Lowers cholesterol	Kills bacteria	Combats cancer	Add your content here
Oats	Lowers cholesterol	Combats cancer	Battles diabetes	Prevents constipation	Smoothes skin
Olive oil	Protects your heart	Promotes Weight loss	Combats cancer	Battles diabetes	Smoothes skin
Oranges	Supports immune systems	Combats cancer	Protects your heart	Straightens respiration
Peaches	Prevents constipation	Combats cancer	Helps stops strokes	Aids digestion	Helps hemorrhoids
Peanuts	Protects against heart disease	Promotes Weight loss	Combats Prostate Cancer	Lowers cholesterol	Aggravates diverticulitis
Pineapple	Strengthens bones	Relieves colds	Aids digestion	Dissolves warts	Blocks diarrhea
Prunes	Slows aging process	Prevents constipation	Boosts memory	Lowers cholesterol	Protects against heart disease
Rice	Protects your heart	Battles diabetes	Conquers kidney stones	Combats cancer	Helps stops strokes
Strawberries	Combats cancer	Protects your heart	Boosts memory	Calms stress
Sweet potatoes	Saves your eyesight	Lifts mood	Combats cancer	Strengthens bones
Tomatoes	Protects prostate	Combats cancer	Lowers cholesterol	Protects your heart
Walnuts	Lowers cholesterol	Combats cancer	Boosts memory	Lifts mood	Protects against heart disease
Water	Promotes Weight loss	Combats cancer	Conquers kidney stones	Smoothes skin
Watermelon	Protects prostate	Promotes Weight loss	Lowers cholesterol	Helps stops strokes	Controls blood pressure
Wheat germ	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Wheat bran	Combats Colon Cancer	Prevents constipation	Lowers cholesterol	Helps stops strokes	Improves digestion
Yogurt	Guards against ulcers	Strengthens bones	Lowers cholesterol	Supports immune systems	Aids digestion
Top of the Document, End of Doc, A, B, C, F, G, H, L, M, O, P, R, S, T, W, Y

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The Official link to the Urantia Foundation

Come back often for News from The Urantia Foundation!

Search Engine for The Urantia Book

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Thoughts to Ponder

Daily Quotes from The Urantia Book
Courtesy of Urantia Foundation

For the week starting Sunday, December 31, 2006

For the week ending Sunday, January 28, 2007
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Last Chance to Participate in the Matching Funds Contribution

This unique opportunity is almost over: a group of dedicated donors has pledged $45,000 in matching funds which will be available only through December 31, 2006. Any contribution you make before then will be doubled! Also, you may designate the fund you wish your gift to be credited to.

Please make a generous donation and help us in 2007. Visit the Urantia Foundation contribution page now!

December 31

When all is said and done, the Father idea is still the highest human concept of God. [The Urantia Book, p. 2097, par. 3]

January 1

The affectionate dedication of the human will to the doing of the Father's will is man's choicest gift to God [The Urantia Book, p. 22, par. 5]

January 2

The existence of God can never be proved by scientific experiment or by the pure reason of logical deduction. God can be realized only in the realms of human experience [The Urantia Book, p. 24, par. 2]

January 3

Those who know God have experienced the fact of his presence; such God-knowing mortals hold in their personal experience the only positive proof of the existence of the living God which one human being can offer to another. [The Urantia Book, p. 24, par. 3]

January 4

It is not necessary to see God with the eyes of the flesh in order to discern him by the faith-vision of the spiritualized mind. [The Urantia Book, p. 25, par. 3]

January 5

The more completely man understands himself and appreciates the personality values of his fellows, the more he will crave to know the Original Personality, and the more earnestly such a God-knowing human will strive to become like the Original Personality. [The Urantia Book, p. 30, par. 5]

January 6

You can argue over opinions about God, but experience with him and in him exists above and beyond all human controversy and mere intellectual logic. [The Urantia Book, p. 30, par. 5]

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For the week starting Sunday, January 10, 2007

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We encourage you to share these "thoughts" with friends, family, associates, and colleagues. Also, feel free to spread these thoughts by adding a favorite to your outbound email "signature." Unsubscribe information is included at the end of this message.

January 7

The God-knowing man describes his spiritual experiences, not to convince unbelievers, but for the edification and mutual satisfaction of believers. [The Urantia Book, p. 30, par. 5]

January 8

To assume that the universe can be known, that it is intelligible, is to assume that the universe is mind made and personality managed. [The Urantia Book, p. 30, par. 6]

January 9

If man's personality can experience the universe, there is a divine mind and an actual personality somewhere concealed in that universe. [The Urantia Book, p. 30, par. 6]

January 10

The better man understands his neighbor, the easier it will be to forgive him, even to love him. [The Urantia Book, p. 38, par. 2]

January 11

Mercy is the natural and inevitable offspring of goodness and love. [The Urantia Book, p. 38, par. 4]

January 12

Though you cannot find God by searching, if you will submit to the leading of the indwelling spirit, you will be unerringly guided, step by step, life by life, through universe upon universe, and age by age, until you finally stand in the presence of the Paradise personality of the Universal Father. [The Urantia Book, p. 39, par. 4]

January 13

The experience of loving is very much a direct response to the experience of being loved. [The Urantia Book, p. 39, par. 7]

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For the week starting Sunday, January 14, 2007

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January 14

For, as a father, a real father, a true father, loves his children, so the Universal Father loves and forever seeks the welfare of his created sons and daughters. [The Urantia Book, p. 40, par. 1]

January 15

God is love, but love is not God. [The Urantia Book, p. 40, par. 2]

January 16

When man loses sight of the love of a personal God, the kingdom of God becomes merely the kingdom of good. [The Urantia Book, p. 40, par. 4]

January 17

Love is the dominant characteristic of all God's personal dealings with his creatures. [The Urantia Book, p. 40, par. 4]

January 18

In the physical universe we may see the divine beauty, in the intellectual world we may discern eternal truth, but the goodness of God is found only in the spiritual world of personal religious experience. [The Urantia Book, p. 40, par. 5]

January 19

Man might fear a great God, but he trusts and loves only a good God. [The Urantia Book, p. 40, par. 5]

January 20

Happiness ensues from the recognition of truth because it can be acted out; it can be lived. [The Urantia Book, p. 42, par. 7]

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For the week starting Sunday, January 21, 2007

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January 21

Divine truth is best known by its spiritual flavor. [The Urantia Book, p. 42, par. 7]

January 22

Truth is coherent, beauty attractive, goodness stabilizing. [The Urantia Book, p. 43, par. 5]

January 23

Is courage -- strength of character -- desirable? Then must man be reared in an environment which necessitates grappling with hardships and reacting to disappointments. [The Urantia Book, p. 51, par. 5]

January 24

Is altruism -- service of one's fellows -- desirable? Then must life experience provide for encountering situations of social inequality. [The Urantia Book, p. 51, par. 6]

January 25

Is hope -- the grandeur of trust -- desirable? Then human existence must constantly be confronted with insecurities and recurrent uncertainties. [The Urantia Book, p. 51, par. 7]

January 26

Is faith -- the supreme assertion of human thought -- desirable? Then must the mind of man find itself in that troublesome predicament where it ever knows less than it can believe. [The Urantia Book, p. 51, par. 8]

January 27

Is the love of truth and the willingness to go wherever it leads, desirable? Then must man grow up in a world where error is present and falsehood always possible. [The Urantia Book, p. 51, par. 9]

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For the week starting Sunday, January 28, 2007

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January 28

Is idealism -- the approaching concept of the divine -- desirable? Then must man struggle in an environment of relative goodness and beauty, surroundings stimulative of the irrepressible reach for better things. [The Urantia Book, p. 51, par. 10]

January 29

Is loyalty -- devotion to highest duty -- desirable? Then must man carry on amid the possibilities of betrayal and desertion. The valor of devotion to duty consists in the implied danger of default. [The Urantia Book, p. 51, par. 11]

January 30

Is unselfishness -- the spirit of self-forgetfulness -- desirable? Then must mortal man live face to face with the incessant clamoring of an inescapable self for recognition and honor. [The Urantia Book, p. 51, par. 12]

January 31

Man could not dynamically choose the divine life if there were no self-life to forsake. Man could never lay saving hold on righteousness if there were no potential evil to exalt and differentiate the good by contrast. [The Urantia Book, p. 51, par. 12]

February 1

Is pleasure -- the satisfaction of happiness -- desirable? Then must man live in a world where the alternative of pain and the likelihood of suffering are ever-present experiential possibilities. [The Urantia Book, p. 51, par. 13]

February 2

Universe causes cannot be lower than universe effects. The source of the streams of universe life and of the cosmic mind must be above the levels of their manifestation. [The Urantia Book, p. 53, par. 1]

February 3

The human mind cannot be consistently explained in terms of the lower orders of existence. Man's mind can be truly comprehended only by recognizing the reality of higher orders of thought and purposive will. [The Urantia Book, p. 53, par. 1]

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To learn more about "The Urantia Book" and Urantia Foundation, visit: http://www.urantia.org

To purchase a copy of "The Urantia Book," visit your local bookstore or: http://www.urantia.org/about.html#Get

If you would like to purchase a "perpetual" calendar of these daily "thoughts," visit: http://www.urantia-uai.org/thoughtgems.html

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Generated on April 29, 2007

Updated on October 23, 2009

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