1. Pau d’Arco
5. Sasha Jergon
Paul of Arc
Pau D’Arco (Avellanedae or Tabebuia Impetiginosa) is the inner bark of a majestic flowering Amazonian tree. The pau d’arco tree grows up to 30 meters tall and the base of the tree can measure up to 3 meters in diameter.
The indigenous people noted that the pau d’arco tree does not rot, even when dead. Pau d’arco bark contains intrinsic chemical factors that fight fungus and mold, even in some of the most humid environments on Earth. This was probably the way and the reason why the indigenous people began to use the bark medicinally to combat fungal conditions.
Pau d’Arco is a wonderful herb with many documented properties and can help provide the following benefits:
Improves conditions related to toxic blood, such as acne, hepatitis, allergies and asthma caused by the environment and poisons that attack the liver.
It stimulates the immune system to such an extent that it has traditionally been used as a primary treatment for viruses, such as the flu, herpes, or hepatitis.
Eliminates Candida and Candida-like problems from the body as a systemic antifungal, stimulating the body’s own Candida scavengers.
Inhibits cell mutation induced by free radicals, especially those within the blood or skin. It can also decrease the spread of mutated cells and the formation of new malignant growths.
Balances blood sugar levels and reduces the amount of insulin needed by diabetics.
Pau d’Arco teas are a fantastic base for cocoa drinks. Just add cocoa beans or nibs and mix. Also adding some sort of sweetener (like raw yacon root syrup, agave cactus nectar, stevia, honey, fruit, etc.) makes for a wonderful tasting drink; however, keep in mind that the more sweetener used, the less effective the pau d’arco is.
Pau d’Arco tea possesses a wonderful flavor and has a naturally sweet taste, but does not contain sugar. Pau d’Arco is an excellent herbal base for all teas. Experiment with mixing it with other herbs.
Dosage: 10 grams make 1-2 liters of tea. 3.5 grams of the herb uña de gato can be added to pau d’arco tea to make a traditional Peruvian Shipibo tea.
NOTE: As with many herbs, an excessive amount of Pau d’Arco tea may cause cramps, nausea, or intestinal upset. However, there have been no reports in the scientific literature of any danger of ingesting Pau d’Arco tea. Pau d’Arco tea has been in human use for thousands of years.
Pau d’arco tea recipe:
Pau D’Arco (10 grams)
Cat’s claw (3.5 grams)
Goji berries (20 grams)
Stonebreaker (3 grams)
1 raw vanilla bean
(This makes 2 liters of healing tea and is amazing when chilled)
From the exquisite flowers of the vanilla orchid arise the pods that produce one of the best flavors in the world. Vanilla pods (pods) are the cured dried fruit of the only fruit-bearing orchid. Although there are about 150 species of vanilla orchid, only a few are used commercially.
Vanilla is one of the oldest and most expensive spices, as well as one of the most familiar, best known for its flavor-enhancing qualities and aromatic uses.
Among the purported health benefits of vanilla by ancient peoples was that it could act as an aphrodisiac. In the 1700s, doctors recommended drinking it as an infusion or tincture to increase male potency.
Studies have shown that vanilla can help people fall asleep faster and enter a deep REM sleep, or dream state.
When shopping for vanilla, look for beans that are grown and picked by hand without pesticides or synthetic fertilizers, and that are cured only in the sun. Also, many vanilla beans are scalded in hot water to start the curing process, this is not the best of the best. Stay away from vanilla extracts, especially artificial vanilla extracts, because when vanilla is processed in this way, it loses its health-boosting herbal properties. Nothing compares to using whole, raw vanilla beans when you want a true vanilla flavor!
Suggested Use: Use in all your favorite raw creations, including chocolate drinks, smoothies, and desserts. If you have a Vita Mix or other powerful blender, you can cut (with kitchen shears) small pieces of the whole grain right into your blended creations (the grains, flavor, and nutrition go above and beyond this way). You can also add half a vanilla bean into any tea recipe along with the other herbs for a delicious, smooth flavor. Another way to use vanilla is to split the bean lengthwise, scrape out the thousands of tiny black seeds, and add them to your cooking.
Stonebreaker (Phyllanthus niruri) is one of the most important super-herbs discovered in the entire history of herbal medicine for its effect of directly combating calcium-forming organisms called nanobacteria. Nanobacteria have been linked to inflammation and the production of “bad calcium” in the human body. Almost all diseases known to humans, mammals, reptiles, and birds involve calcification. Calcification is the overproduction of “bad calcium” due to the growth of nanobacteria.
Chancapiedra’s name means “stone breaker” due to its ability to break calcium phosphate crystals (bad calcium). The historical use of this super herb for excellent gallbladder and kidney health is well studied. In South America, Chancapiedra is also known for many other healing properties including helping: malaria, fever, flu symptoms, relieving liver stagnation, improving digestion and even as a mild laxative and pain reliever.
Cautions: People with heart problems or taking prescription heart medications should consult their doctor before taking this super herb. This super herb is generally not recommended for people with symptoms of hypoglycemia.
Chaparral is a plant that grows in the desert and contains a powerful substance known as NDGA (nordihydroguararetic acid). The active ingredients are found in the leaves that can be soaked in water for an hour; This cold chaparral tea water is taken internally or applied topically to the skin or hair. Chaparral has also been noted for its ability to relieve arthritic pain and contains powerful antioxidants that can work throughout the body to help reduce inflammation.
Suggested uses for Chaparral:
Make a cold infusion of Noni and Chaparral Leaf Tea. Both noni leaf and chaparral contain a wide range of antioxidants and work in combination to help protect our cells from free radical damage. To make an even more antioxidant drink, use this iced tea as a base for a shake or a sauce made with Raw Cacao.
Both Chuchuhuasi and Chaparral have the potential to relieve arthritic pain. Bring 3 cups of water with 2 teaspoons of Chuchuhuasi to a simmer and simmer for one hour. At the end of the hour, steep 2 teaspoons of Chaparral in this tea. Let cool to room temperature, strain, and drink slowly throughout the day.
Sacha Jergon is one of the main herbs in traditional Amazonian herbalism. Sacha Jergon helps enhance the effectiveness of the herbs with which it is used and is perhaps one of the best herbs in the world for liver support and rejuvenation. This perennial herb grows wild in the Amazon basin to the lowest elevations of the Andes Mountains. The active elements of this herb are found in the whitish tuberous root. In its native habitat, the root is pulverized in cold water and then immediately drunk for the highest level of therapeutic benefit. This herb earned its name due to its effectiveness in combating snake venom.
Sacha Jergón is like an activator of other herbs as well as a liver rejuvenator. Sacha Jergón provides the key that unlocks the potential of many of the extraordinarily rich herbs of the Amazon. Sacha Jergon can be used in conjunction with any combination of herbs to help improve immunity, cleanse the body, and restore optimal health and wellness.
NOTE: When choosing Sacha Jergon, look for products that are sustainably harvested and made in the wild.
Sacha Jergon’s raw powder is in a form that can be easily mixed into any juice, smoothie or beverage. This herb has traditionally been used in cold water infusions, so it requires no special preparation. Sacha Jergón mixes easily with cold water and has a slightly sweet taste. Sacha Jergón can even be mixed into a shake with Raw Cacao Beans to boost the antioxidant and heart-opening effects of raw chocolate.