There is a herb that is very close to my heart – Sage or Salvia officinalis, derived from the Latin salvere, which means “to be saved.” Every time I rub its delicately furry leaves between my fingers, and inhale its herbaceous, earthy scent, I remember my late paternal grandfather.
He was an ardent botanist and herbalist, and his name, most fittingly, was Sulejmen, or Solomon, the prophet renown for being able to talk to plants and animals.
My grandad was a man of few words, but he could speak the language of plants, and they communicated back by growing fast, being lush, and smelling glorious.
One of the plants that he grew, collected and dried was sage. He would make tea with it, sweeten it with sage honey, and drink it first thing in the morning. This ritual made him a bit of a contrarian in a country where coffee is the only recognized “eye opener”, and herbal teas resorted only for sick bed.
Sage is native to countries surrounding the Mediterranean Sea and has been consumed in these regions for thousands of years. In medicinal lore, sage has one of the longest histories of use of any medicinal herb.
The Greeks and Romans were said to have highly prized the many healing properties of sage. Arab physicians in the 10th century believed that it promoted immortality, while 14th century Europeans used it to protect themselves from witchcraft.
Sage is a great digestive herb (alleviates nausea, flatulence, liver ailments) and a natural disinfectant and deodorizer, drying perspiration and eliminating body odor. It has positive effects on memory, mood and concentration, and is used in gargles for sore throat and gum disease. It is great for the skin when bathing, aids in healing burns, and when mixed with rosemary – it can darken graying hair.
Women use sage for painful menstrual periods, to correct excessive milk flow during nursing, and to reduce hot flashes during menopause.
I encourage you to make sage tea as frequently as possible to start and break your fast, but here is a recipe that willZ take it to another level. It combines lemon for alkalinity, chia for protein and omega 3, and sage for all of the above. It will refresh, hydrate and detox your body, and, hopefully, make you a bit wiser.
I am so happy to share with you:
(Yields ca. 600ml or 2-4 servings)
– 1/2 cup of fresh lemon juice (ca. 3 lemons)
– 2 cups of filtered water
– 15 leaves of fresh sage
– 3 TBS raw honey
– 1 TBS chia seeds
Mix chia seeds in 1/4 cup of water and leave it to soak for about 15 minutes, stirring the mixture 2-3 times.
Blend other ingredients until silky smooth in a high speed blender or what ever type of blender you have available.
Transfer the lemonade to a pitcher and add in the chia gel while stirring vigorously. Leave in the fridge for about 30 minutes.
Pour the lemonade into 2 tall or 4 smaller glasses and enjoy wisely!