Episode 45 Interview with Centehua Sage
Women and women’s health is the overall focus of this interview. Centehua, or Centi for short, and Marianne exploring how women can support each other in all ways of life. Even though this episode is women centered, men can find it informative as well. The topics range from supporting mothers right after birth with nourishment of the body and soul to healing trauma. From keeping the body strong by dancing in a group to finding herbs in the wild to cook. From the importance of gathering to making herbal remedies.
Women’s Health, Food, and What a Doula Does
Health is one of our most precious gifts and food plays an important role in staying healthy. Centi was living on a raw food diet for many years but found it to be not sustainable for her. When she realized that half of her food came from far away, she re-examined her lifestyle and is now following a more local based diet which includes wild crafted herbs and permaculture raised chickens.
She supports new mothers in her role as a Postpartum Doula. Centi’s role is many-faceted. She might be a shoulder to cry on when having a new baby seems so overwhelming, or nourish the new mom with a freshly made bone broth. Walking the dogs, taking care of older children or cleaning all can be what a doula does – in short, she supports wherever and however it is needed after the birth of the child.
More Topics
Chamomile
Herbal teas, tinctures, and Ayurvedic medicine are also part of Centhua’s life and an ally in the quest for women’s health. She holds many women’s gatherings, among them are regular women’s circles dedicated to a guided fusion practice of yoga and dancing designed to release trauma many women carry in their pelvic region.
Centi shares many more tips on how women can help each other to reconnect to the earth and the ancient healing knowledge. Tips on how to live with less stress and how to be more sustainable – no matter if the woman lives in a city or in the country.
Centi’s Fire Cider Recipe
3 C. raw unfiltered apple cider vinegar (approx)
3 cinnamon sticks
1 onion
5 garlic cloves
1/2 C. diced horseradish
1/2 C. diced ginger
2 chiles (optional)
1 Tsp. peppercorns
1/3 C. diced burdock
1 diced lemon
1/2 Tbsp. cloves
5 T. raw honey
Place ingredients in a 1-quart mason jar and cover with vinegar. If using a metal lid place parchment paper between jar and lid to avoid corrosion from vinegar. Shake well and let sit for 4-6 weeks. Strain and sweeten with raw honey. Use in salad dressings, in tea, lemonade or take a few table spoons straight up as needed.
Enjoy!
Recipe by Centehua Sage and published with permission. For more recipes, visit Centi’s website
Stephanie’s Version of the Fire Cider
photo and recipe by Stephanie McCoy
Stephanie attended Centi’s class at the Women’s Convergence and made her own version of the cider the very next day. Here is her recipe:
Oranges, lemons, ginger, garlic, onion, black peppercorns, horseradish, thyme, parsley, Rosemary, jalapeños, turmeric, apple cider vinegar. And if you happen to have made a ginger bug and forgot about it so it turned into ginger bug vinegar then throw that in there. Put in a sunny window for a month.
Centehua’s website: http://centehua.com/
Facebook: https://www.facebook.com/Centehua13/
