Mushrooms as Medicine

Bill Jones is an author, chef and food consultant Deerholme.com

One of the emerging trends in recent years is the rise in awareness of the power of certain mushrooms to have positive impacts on the body. Mushrooms are different than most plants and animals and some contain characteristics of both – particularly at the genetic (ie DNA) levels. Some mushroom compounds act as poisons, some chemicals interact strongly with brain function (for example the hallucinogens in magic mushrooms) - many more mushrooms have positive impacts on body functions and generally

boost the immune systems (or help the body perform functions more efficiently). Keep in mind one of our most powerful antibiotics is based on the penicillium mold (a simple form of fungi). Medicinal mushrooms do not have to be complicated. One of the more common edible and beneficial mushrooms is the Shiitake. Available fresh or dried, these mushrooms have been used as a health tonic and immune system booster in China for several thousand years. In our local wild mushrooms, several edible varieties have been shown to have measurable effects on our bodies. Oyster mushrooms are indicated as having anti-cancer (slowing tumor growth) activities, chanterelles are strongly antifungal and anti-bacterial and Cauliflower Fungus are linked to increased brain activity and have memory strengthening properties.

Much research is now focusing on the effects of fungi on metabolism and you can now find a wide array of dietary supplements based on mushrooms, the most popular of these are the Reishi, Lion’s Mane, Turkey Tail and the Cordyceps. Each of these mushrooms has specific functions in the medicinal world – but they have been associated with affecting our body in positive ways. Even the common button mushroom has multiple benefits, providing

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health promoting nutrients and aiding in digestive processes. Everyone has a slightly different metabolism, so the dosage and effects might not be consistent for everyone. It also should be noted that a small percentage of people sometimes have allergic reactions to common mushrooms – with a wide range of symptoms from itching and hives to neurological effects like disorientation and tremors. Care should be taken if you add any new mushroom to your diet. Even so, edible mushrooms have proven to be a safe (and at least benign) way to add flavor and healthy benefits to your diet. TREE LIGHTING

CEREMONY Join Cowichan Hospice and Island Health for the 30th Annual Tree Lighting Ceremony in honour of those who have died. This virtual event will be streaming live on Cowichan Hospice’s Facebook Page starting at 6 pm on Wednesday, December 2nd. We invite you to join the ceremony by lighting a candle of your own and taking a walk in your neighbourhood. Share a photo of your candle or a memory of a loved one on our Facebook page to connect with other community members as we, together (but apart), honour our loved ones who have died.

Korean Style Mushrooms Recipe courtesy Chef Bill Jones, Deerholme Farm

This is a fresh style of kimchee made to be mixed and eaten quickly. The spice level is low, so you can pump it up as much as you want. Great as a side dish with a variety of tapas or grilled beef. Makes 6-8 servings

Ingredients

1 lb (454 g)

1 Tbsp (15 mL) 2 Tbsp (30 mL) 1 Tbsp (15 mL) 1 tsp (5 mL) 1 tsp (5 mL) 1 Tbsp (15 mL) 1 tsp (5 mL) mushrooms(chanterelle, cauliflower fungus, hedgehog, button, etc) grapeseed oil rice vinegar Japanese soy sauce miso or Korean miso-chilli paste hot sauce garlic, minced sesame oil Salt and pepper to taste

Method

Clean mushrooms and rip into pieces. Heat oil in a skillet until hot. Add the mushrooms and sauté until liquid is released. Saute until liquid is evaporated and add the vinegar, soy, miso, hot sauce, garlic and sesame oil. Heat through until seasoning are absorbed. Transfer to a serving bowl and serve warm or chilled.

Upcoming EVENTS

All Scheduled Fall/Winter Wild Mushroom Workshops are sold out.

Private foraging is available by appointment.

Deerholme Truffl e Dinner I December 12th Deerholme Truffl e Dinner II December 19th

For full details visit www.deerholme.com

BY RESERVATION ONLY

Private Dinners are available • Minimum 8 people – custom menu 4830 Stelfox Rd, Duncan For ReservationS 250 748 7450

Help Fight Child Hunger in our Community

WWW.NOURISHCOWICHAN.CA I 250 597-7760

Chocolate Truffles Recipe Courtesy Barnes & Maracle

Makes 30-40 decadent and delicious truffles to give only to your favourite people.

Ingredients

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces 1/2 cup of heavy whipping cream 1 vanilla bean Toppings!!! Go crazy with toppings!!! Be a purist with cacao powder or be avant garde with orange zest and Chinese 5 Spice. The possibilities are endless chopped nuts, toasted coconut, crushed candy canes, get festive with sprinkles and sparkles.

Method:

Chop chocolate into small pieces and put in large metal bowl. In a small sauce pan heat cream on medium high heat to a simmer, stirring often. Cut vanilla bean lengthwise and scrape out inside, add to hot cream. Add hot cream to chocolate, and let stand for a few minutes then whisk until smooth.

Allow to cool then refrigerate for 1-2 hours

Set up a baking sheet with parchment paper Set up little bowls with desired toppings Use a melon baller or your favourite small spoon to scoop out some of the chocolate and roll small balls in your hand, roll balls in toppings and put on baking sheet.

Refrigerate truffles overnight then package in your beautifully crafted boxes. Put a love or prosperity spell on these decadent balls of joy. Bam!

November is a time to be cherished and enjoyed and full of crafts and chocolate.

Crafty Coven

November is the moodiest men were always welcome of all months. Is it but rarely would they dare Autumn? Is it Winter? Who to join our craft coven. We am I? Summer where are would make gigantic messes you? The absoluteness of and drink and laugh and craft short, drab days and a never- away into the night. Candles, ending Winter becomes painted wine glasses, nuts and apparent. The reality of bolts you name it we crafted being a super unorganized, it. We would drink fattening hater of commercialized cocktails made with cream Christmas also sets in. liqueur and try to out do one When I think of November I another with the appetizers almost immediately get the we brought. blahs and that’s not fair to November, there must be a The dream of having the most glimmer of hope. I started to amazing homemade gifts and think about Novembers past being the craftiest Christmas and what was fun, where I women of the world was our found joy, how I coped with November reality. If you are my existential meltdown of like me and get sulky when cold, dark day realization. winter sets in, host a craft I summoned up memories party and invite your aunty of crafting and cooking and and your mom and your crazy making homemade gifts girlfriend Wanda. Craft with with the fabulous and crazy joy and reckless abandon. women in my life. We would Men don’t be afraid crafting gather at each other’s houses is amazing and fun and there with our crafting tools, boozy is usually free booze and drinks and snacks galore. snacks. It is amazing when women of all ages gather to craft, Submited by Sarah Barnes

Grape to Glass: Behind The Scenes At Blue Grouse Winery

If you are interested in learning about what goes on behind the scenes at a winery, now you can! Join us at Blue Grouse for a behind the scenes tour with Pamela Sanderson, resident Sommelier, and tasting room manager. She will take you through a one-hour tour including the tasting room, winery cellar, and barrel room. Learn about the estate history, vineyard property, and an overview of the winemaking process. Finishing the tour with a tasting of 5 wines. This tour is great for a get together with your bubble, business holiday gathering, or team-building experience. Tours are only available once a day at 11 am with a reservation required and a maximum of 10 guests. $25 per person. The grape to glass tour will be available through the end of the year, ending December 20.

Meet your tour guide Pamela Sanderson...

Pamela grew up on Vancouver Island and fell in love with food and beverage working for top quality restaurants and wine retailers. Her driving force has always been a passion for the product and the producers and a desire to share her passion with others. Pamela taught for the International Sommelier Guild and has always made time to present seminars at Taste, Victoria Festival of Food and Wine, Victoria Wine Festival, and the Comox

Valley Economic Development Conference. After receiving her Sommelier Certification, she continued her studies, completing the French Wine Scholar, Sherry Educator, and Certified Beer Server with the Cicerone organization.

Special Promotion

on now: Free gift with purchase! Purchase a case of any wine and receive one Blue Grouse water bottle or a 6-bottle reusable bag. Your case can be mixed or the same. Gift

choice will be added to your order online or in person. Quantities limited. Offer ends December 20.

Look for more promotions at the winery as well when you come to visit! Free shipping, wine club membership gifts, and more. It is a great time to shop local and give the gift of wine this holiday season.

Lexington Spa

A PROFESSIONAL MOBILE SPA THAT COMES TO YOU! Cindy Beam, Owner MANICURES • PEDICURES • REFLEXOLOGY 250-514-1380

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Tired of spending Christmas in the kitchen?

Why not let Vancouver Island Event Catering take care of all the dinner details!

SAMPLE HOLIDAY MENU

*INCLUDED IN MENU OR CREATE YOUR OWN *Fresh Assorted Dinner Rolls with Butter Tray *Caesar Salad With Fresh Croutons Parmesan and Anchovy Dressing *Baby Organic Greens with Balsamic And Sundried Tomato Vinagrette * Carrots with Fresh Parsley Butter *Sweet Baby Peas with Salted Butter

PLEASE CHOOSE 1-2 Fresh Traditional Roasted Turkey with All The Fixings Maple Smoked Ham with Honey Jack Daniels Bbq Sauce Herb Crusted Baron Of Beef with Merlot Gravy Pan Seared Chicken Breast, Fresh Herbs and Garlic Alfredo Sauce *Fresh Pasta Noodles Tossed with Artichokes Cherry Tomato Baby Spinach Basil Asiago Evoo And Butter (Vegetarians Only) (Vegans omit cheese and butter)

PLEASE CHOOSE 1 Roasted Nugget Potato with Fresh Rosemary and Parsley Butter Mashed Potato with Fresh Herbs And Sour Cream Basmati Rice Pilaf With Fresh Parsley and Toasted Cumin Seed

PLEASE CHOOSE 1 Salted Caramel Cheesecake with Kahlua Ganche Coconut Cream Cheesecake with Irish Cream Ganache Bumbleberry Crumble Pie with Vanilla Ice Cream Key Lime Cheesecake with Lemonchello Sorbet Apple Crumble Pie with Maple Walnut Ice Cream Pmpkin Spice Cheesecake with Salted Caramel Topping And Vanilla Ice Cream

BOOK TODAY FOR BEST AVAILABILITY and operator of Vancouver and time based on availability and menu choices - starting at *$28 per person

Now booking for Holiday offi ce and home parties. Please call 250.701.8593 or email viec@shaw.ca Prices start at $28 per person plus tax and gratuity some restrictions apply

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Christmas Dinner Dropped “We’re general Off To Your Door caterers and providing a one

One popular local caterer Azam “We will Azam Khan is trying bring everything you need to think outside the box this from your place settings to year in regards to his services your full holiday meal. Mix and the unfortunate Covid with drinks and you have a pandemic. Azam, owner party!” stop shop.” says Island Events Catering offers Azam Khan has been his menu daily out of the serving delicious food across restaurant at Mount Breton Vancouver Island for over Golf Club in Chemainus. twelve years providing full This year the restaurant is catering services for intimate offering the option to host private dinners, conferences, your Christmas party on the workshops, engagements, premises for up to 50 people weddings, birthdays, and includes a full service bar. anniversaries, meetings and more. He loves what he does “With all that is going on, the and everything is always hustle, the line-ups and oh served hot, delicious and with those crazy family dinners… a smile. Past catering clients we wanted to be able to help have been The Barenaked with some of the craziness and Ladies and Tragically Hip, provide traditional holiday Jane Goodall Foundation, dinners and the trimmings, NYU Dean of Law, BC without any of the fuss.” Premier, Lieutenant Governer smiles owner Azam Khan. of BC and more. Azam and and his staff enjoy creating Choose from two easy foods and providing service options: for the most VIP guests to 1. Full Holiday Party - Can barbecue. To get the date that accommodate up to 50 guests you may want - book today. on the premises with a full www.vieventcatering.com service bar - choose your date 250-710-8593 the average Joe’s backyard

Submitted by Karen Bernard

One of the new realities of our pandemic life is the concern around shopping in person. Luckily, this situation has been remedied by options that stores and producers have come up with to make our lives easier and safer at the same time. Most stores now offer pick up, delivery and mail options.

Here in the Cowichan Valley, we even have the option of shopping from our local farmers and food producers from the comforts of our home, at the click of a button, through direct to producer online farmers’ markets.

Many farming communities scrambled in March to quickly figure out how to sell produce when restaurants and

Farmers At Your Door

farmer’s markets were closed but here, the Cowichan Valley has had an online farmers’ market since January of 2016. The co-operative of over 100 local farmers and food processors really came into its own this past year when Valley citizens realized the benefit of having fresh, local food and staples accessible right at their fingertips. Business increased 150 percent and now heading into Winter they are poised to fill that void again.

Another local, online shopping company, and unique to our community, is the Cowichan Milk Company. With their fresh and very local milk, they also carry several other farms and local food producers on their website. Online shopping is as easy as logging in to the site, setting up an account and browsing from the comfort of your home. You can “Meet the Producers”, a lovely way to connect to your food. In some instances you can subscribe to items so that your weekly order will always have your favourites without too much effort on your part. We don’t know what this Winter will bring pandemic wise, but we do know what the Cow-op and Cowichan Milk Company can bring: fresh milk, bread baked that morning, eggs laid this week, greens picked yesterday and more. All of this paid for with the knowledge that your money is supporting your neighbours and greatly helping towards creating food security in our region.

Sustainably Harvested Seafood

from Michelle Rose CSF

Michelle Rose Community Supported Fishery www.michellerosecsf.com

To my many valued customers As we all continue to move forward in these uncertain times we must still remember there is beauty, great fullness (and great local food) all around us.

Lisa’s Own has been a local food producer and business for over 30 years in the beautiful Cowichan Valley - I support local farmers and growers and then pass the products onto you in my wonderful line of products and preserves.

I am excited to announce that Lisa’s Own has a new online shop www.lisasown.com and a contactless pick up stand so you will still be able to include my wonderful products at your next small gathering, dinner party or special night.

You may also contact me by email at pinklisasown@gmail.com or 250~709~9383

Stay safe, be kind and thank you for supporting local Lisa

artists and customers.” As the weather shifts, and we inch toward the holiday season, local makers are pivoting once more. Many are participating in virtual markets, arranging private home sales and collaborating with other artisans & retailers to curate custom gift options to reach supporters who would normally visit in-person winter markets.

If you, or someone you know, enjoy supporting winter handmade markets

Local Makers, Market and are looking for a way to continue

Creatively - In The this tradition in

Absence Of The Traditional Winter this schmozzle of a year, here are a few things to consider:

Market Season

• Seek out your

In the schmozzle fave local creative businesses (disorganized mess) that’s to give them a follow and a characterized 2020, we’ve all share on social media. had to pivot and regroup to • Sign up for creative weather the chaos. e-newsletters. This rings especially true and Facebook who promote for creative small businesses local businesses. who’ve had to face the • Visit small retailers in shutdown of in-person your area, who carry a great markets. Many creative selection of local artisan small businesses rely on products. market sales to provide the • Seek out and plan to attend bulk of their yearly revenue “virtual markets” to purchase and connect them to their artisan products. loyal customers. Danielle, • E-mail your favourite local owner of local jewelry brand makers and inquire about Sedona, echoes this: “... their winter selling plans. being an artist who works • Shop early to avoid shipping from home...I look forward delays and social distancing to socializing with both other lineups. This “new reality” has forced can still be special. Buying makers to innovate and local, handmade items can expand their market strategy. make it even more special: for In the Cowichan Valley, many you, for those you are gifting opened farm stands, organized to and especially for local community craft crawls and small businesses who care hosted live markets on social deeply about making quality media to stay connected with handmade products for their customers. customers.

• Find groups on Instagram This year is different, but it

Dalyce Crossley, December Studio, member of @cre. ativeheadspace

Butternut Squash a Fall Feature at Unsworth

Since the inception of Unsworth Restaurant, more supported from our community we could not be. What started as an idea for a CSA model meeting a restaurant, we subsequently launched our CSR (community supported restaurant) program. In light of increasing cases of COVID-19 and potentially all too familiar restrictions coming back for restaurants we made the difficult decision to put this season’s CSR program on hiatus. We adjusted our plan and will be launching a 3 course meal that will change weekly. The menu is open to all guests and is in addition to the regular menu. Previous CSR members have received an email with a unique offer to show our appreciation for their continued support. Naturally we will have optional selected wine pairings from yours truly that will feature old favourites and new friends, including our Gamay Pinot Noir and Petit Milo. The three course meal is $50, to add wine pairings is $25 and, as always, reservations are encouraged to avoid disappointment. Chef Maartyn and team remain thankful for the abundance of support shown by our community this year. The feedback we have received, especially regarding our safety protocol has been overwhelmingly encouraging and we extend our thanks back to our guests as safety in hospitality is a two way street. Maartyn is excited for the Fall bounty and when asked about his favourite fall ingredients put Butternut Squash at the top of the list remarking, “for the Fall I’m most excited to be working with local Butternut squash which I like to accompany with sage, brown butter and goat cheese either in a Stuffed pasta or in a salad or even on a Pizza!” When it comes to wine pairing, Winter squash are a fascinating muse. Their natural sweetness not only opens the door to wines with some sweetness, but when roasted are intriguing with big high alcohol reds like Grenache from the Rhone Valley or Aussie Shiraz. The unctuous texture and earthy flavours of squash when made into soup are flawless with sparkling wine offering contrasts of both a temperature and texture to the pairing. We can’t wait to experience this new dining experience with us!

Soul Escape Organic Spa and Gift Boutique

Join us Tuesday, November 10th 1pm-5pm Spaces are limited, so book quickly fora complimentary 20 minute Flash Facial with Eva and Verity *All retail products will be tax free throughout the day *Door Prizes and *Swag Bags

We ask that you follow the protocols we have in place: *You must wear a mask *Hand Sanitizer will be dispensed for you *To maintain social distancing we *Hand Sanitizer will be dispensed for you *To maintain social distancing we will allow 3 people in the boutique area at one time

109-2673 Beverly St., Duncan (Thrifty’s Plaza) 250 748-2056 I www.soulescape.ca

Find us at the Duncan Farmer’s Market on Saturdays!

Charcuterie, Grazing Boxes and Entertaining Ideas

www.picklespantry.ca I 250-266-2464 250-266-2464

Sands Funeral Chapel Cremation & Reception Centre-Duncan by Arbor Memorial

Janice Winfrey

Funeral Director tel: 250-746-5212 • fax:250-746-7034 sandsfuneral.com/duncan email:sandsduncan@arbormemorial.com 187 Trunk Road, Duncan, British Columbia V9L 2P1

Zak

Stolk Violin Maker 25 Years Experience of Lutherie in the Italian Tradition.

Making, repair and restoration of Violins, Viola, Cello, Double

Bass, Harp, and all manner of Stringed Instruments.

250-749-6563 zakviolins@shaw.ca www.zakviolins.com

Mugs Plates Bowls Vases Vessels Honey Pots Tea Pots Urns Shakers & more!

The Mud Room Clayworks • Potter Colleen Underwood

1725 Cowichan Bay Road, 250 710 7329

Explore Versatile Microgreens

Microgreens are a natural and innovative ingredient. Originally used as a garnish by chefs in restaurants, they have become a source of good nutrition and freshness in our healthy lifestyle, and are making their way in our kitchens.

But exactly what are Microgreens? Simply put, they are the second stage of a plant’s life or when the roots establish themselves and the first leaves, called cotyledons, appear. Typically microgreens are grown in soil with ample light, low humidity and good air circulation.

The young plants are harvested before the true leaves emerge, after about 7 to15 days. At that stage of growth the microgreen plants are at their peak of flavour intensity as they have had the opportunity to absorb trace elements and micro nutrients from the soil.

Microgreens are considered “superfoods”: Gram per gram, they provide more nutrients than any other natural food known. Researches made suggest that they can have up to 40 times more nutrients than their mature vegetable counterparts. These superfood seedlings are naturally high in quality protein, vitamins, minerals, trace elements, enzymes, and anti-oxidants. Depending on the variety, microgreens have between 5 to 40 calories per 250g, they are virtually free of cholesterol and are low in carbohydrates and sodium.

Microgreens are delicious. Their flavours are fresh and can be bold, sweet, sour, salty, bitter, or spicy. Because the leaves are young, the microgreens can be used whole. They can be used for baking, blanching, blending, canning, cold and hot infusion, pickling, marinating, decoration, extracting, freezing, drying, stirfrying, deep frying and smoking.

They are perfect as a complete salad, as additions to traditional salad, in juices and smoothies, on sandwiches, in soups, with your favourite dish, in oils, and as garnishes. Microgreens pair extremely well with cheeses, fishes, vegetables, meats, eggs, breads, rices, beans, pasta and dough, they are simply a great and versatile ingredient.

Whether purchased live or cut, microgreens are available year round. Most varieties can easily be stored for at least 7 days in the refrigerator. Go ahead and try some microgreens. They are fun, healthy, and more importantly delicious!

Submitted by Sharlene Ionescu

LOOKING FOR MICROGREENS? We grow plenty of them!

A&S MICROGREENS

Seasons’ Eatings

Laura Boyd-Clowes Manager, KinPark Youth Urban Farm

This is a season of abundance for farmers and gardeners, as we scramble to transform overflowing wheelbarrows and crates of produce into frozen, dried or preserved food to last through the Winter. At Cowichan Green Community, our kitchen has been bursting with beautiful local fruits and vegetables, and we have been juicing, slicing, freezing, pickling and dehydrating up a storm! A perennial favourite is pickled beets, which we make using beets grown at KinPark Youth Urban Farm. The recipe involves slicing cooked and peeled red beets into chunky wedges, and a brine made of a special blend of pickling spices, vinegar, sugar and salt. It’s simple enough, but the canning process that is required to safely seal and preserve these ruby treasures is a bit trickier. We are lucky to have commercialgrade equipment to facilitate sterilization – but the hot and repetitive nature of the traditional canning process remains the same! If you have ever made preserves such as jam or jelly, you know how long it takes - To make a batch of 100 sealed pints from raw beet to finished pickle, it took our hardworking team of 3 over 6 hours. The benefit is that, done correctly, the finished product will taste good and be safe to eat for a year or more. If you want to taste the latest preserved harvest from KinPark, visit the reFRESH Marketplace and ask for pickled beets. Warning: They are craveably good, especially with cheese and charcuterie. You WILL want more than one jar. t.250-710-6135 www.asmicrogreens.com

PICKLED BEETS Recipe Courtesy Laura Boyd-Clowes Kin Park Youth Urban Farm

Ingredients

4 lbs of beets 1 cup water 2 cups vinegar 1/2 cup granulated sugar 2 tsp pickling or kosher salt 2 Tbsp pickling spice

Prepare Beets

1. Trim off beet tops. Wash and scrub well. Place in large pot, cover with water, boil, then simmer until tender, about 30 minutes. Remove from water and cool so you can trim and remove peel. Cut into 1/4” slices.

Prepare Canner & Jars

1. Fill canning pot so that jars will be covered by 1” of water. 2. Check jars for cracks, wash with warm soapy water, rinse well and place in canner to heat up 3. Heat lids in small pot of water. Do not boil, just keep hot until needed. Prepare Brine 1. In large pot, combine water, vinegar, sugar, salt and pickling spice. Bring to boil and simmer five minutes until salt and sugar are dissolved. 2. Add beets to brine to heat through.

Fill Jars

1. Tightly pack beet slices into hot jars to within 3/4 inch of rim. 2. Add hot brine to cover beets. Use a utensil to remove any air bubbles and add more brine, leaving 1/2-inch headspace. 3. Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and finger tighten. 4.Process in hot water bath for 30 minutes. Recipe makes four pint (500 mL) jars.

Building and Maintaining a Strong Immune System

Submitted by TinaLee Foster RHN, Essential Remedies

Ahealthy body and its immune system begins with making an effort of taking care of yourself- this includes eating a whole foods diet while limiting processed food and sugar, getting moving and exercise (which moves the lymph that carries protective blood cells throughout the body), practicing good hygiene, getting sufficient sleep, and also nourishing your mind with ‘happy-making’ things, that are unique to you! Increasing your vitamin and phytonutrients(see below) intake is becoming more important.

Natural supplements can be

ever so useful to add into your routine, today more than ever- in an increasingly stressful and toxic world. Lack of sleep, chronic disease, poor nutrition, and stress of every kind can all put a damper on your immunity your body’s ability of fighting off bad bugs and disease. There are many things which you can add to your arsenal to strengthen your immunity, fight colds/flus, while aiding other aspects of wellness as well.

Here are a few top picks at Essential Remedies: (we are always happy to help you find what works best for you):

1. Elderberry- helps with upper respiratory symptoms and alleviate flu.

2. Astragalus- a popular TCM herb that works as an adaptogen, strengthening your immune response and fighting stress

3. Licorice- contains substances that fight viruses, chest and cough symptoms, and stress.

4.Garlic- powerful antiinflammatory and antiviral, stimulates white blood cell activity, nature’s antibiotic

5. Echinacea- prevents and helps cold and flus, antiviral support

6. Bee Propolis- cellular immunity, throat infections, antimicrobial, cold/flus, mouth sores 7. Medicinal Mushrooms- includes reishi, chaga, turkey tail, cordyceps, lions mane, shiitake, maitake- these have immune-enhancing and adaptogenic effects

8. Oregano Oil- natural antibiotic and powerful antioxidant

9. Ginger and Turmeric roots- both rich in antioxidant, antiinflammatory, and help cleanse body and strengthen immune system.

10. Vitamins C, D, Zinc, and Selenium- ensure extra intake of these vital immune supporters.

Wishing you much wellness this Autumn and Winter!

Essential Remedies 141 Craig Street Downtown Duncan (250) 748-9632