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26 Mar 2018
0 Comments By admin Events

My love affair with tomatoes

To grow your own tomatoes organically, I think one of the prerequisites is having a love affair with it. Why?  It is nor easy to grow it organically because pests love it – take your choice: white flies, aphids, grasshoppers, mealybugs, sooty mold and others.  Hence pest control is important.  It also requires good, balanced fertilisation to produce a healthy, fruiting plant.  However, if the plant is healthy and an organic pest control routine is implemented, the rewards are great.

Everyone knows tomatoes are good for you: rich source of vitamin A, C, enzymes like lycopene and other nutrients.  The taste of vine-ripened tomato is simply delicious.  Growing your own organically allows you to reap these benefits without the toxic chemicals either in the growing stages or after harvest to preserve its appearance.

I always opt for non-GMO tomato seeds, preferring to select one of the many hybrids available.  It takes 3-7 days for the seed to germinate.  I germinate them in individual polybags to reduce stress on the plant when I want to transplant them.  The plants can be grown in containers or in the ground and they require support as they grow.  Hence, I will always set the support system from when the plant is a seedling to prevent undue breakages or toppling.  The soil mixture I use is always one that is rich in organic matter with some sand and not heavy clay.  This always for the soil to retain moisture without clogging the plant root system.  I just water it once a day, always in the morning, although when we have very hot spells, I will also water it in the early evening.
I have always wondered why the term “vine-ripened” tomato was use as I didn’t associate it with a “vine” plant like grapes.  In my latest planting, I finally saw why and saw proof of why this plant care regime was better,  My previous planting efforts always seem to have one main stem with some branches.  This time around, I saw lots of offshoots at from the main stem and also on the branches, making the plant growth seeming to be haywire making using a single stake support system not viable.  As I was testing different ways to provide support for the plant, I found that having a line support system works well as it allowed for the vine to grow how it wants and yet have a support.  I just use rafia strings  (tali rafia) and strung it along with ends tied to supporting poles – a simple and inexpensive way of providing support to the plant.
My pest control regime consisted of varying amounts of borage, citronella and enzyme concentrate diluted with water and sprayed on the plant twice a week – hence making it an pampered plant.  Controlling pests is key to having a great tomato to harvest as these pest will damage the plants and fruits.  I vary the herbal ingredients as I do not want the pests to develop resistance to it hence the concentration of each component is varied often.  It is important to spray under the leaves as well as all over the plant.  As you need to frequently spray the pest control solution, by using organic sprays, there is no need to worry about eating fruits that have just been sprayed, unlike when you use chemical pesticides.  I will also periodically remove yellowed-leaves.
I have experimented with many types of organic fertilisers as well as frequency of fertilising.  What I have had most success with is a combination of fish amino acids with magnesium and enzymes including EM1 applied on a weekly basis.  Periodically, when the roots appear at the surface, I will top-up with soil mixed with organic matter and chicken or goat manure.  These fertilising regime encourages flowering and fruiting with the necessary nutrient support.
It takes a few weeks from once the initial fruit forms to actual harvest.  Personally, I like to leave it until it has turned red as I find the sweetest and rich taste is when it is left to be ripened on the vine.  
My preference is to eat it raw, often with some grated mozzarella cheese on top without any other seasoning.  The contrast of the sweet and tart flavour of the tomato against the creamy and slightly salty taste of the mozzarella is simply delicious.  Consuming it raw also retains maximum nutrition.
24 Mar 2018
0 Comments By admin Articles, Eating Well, Healthy Options, SHL Products

More than a vinegar

Many have asked me how do I make Roselle Enzyme vinegar and requested for my recipe.  However, my Roselle Enzyme Vinegar recipe is a trade secret.  What I will share with you is basically how to make a vinegar of your choice.

  1. First you need a starter.  If this is the first time you are making it, the easiest starter is using unpasteurised organic apple cider vinegar.  There are many brands available so choose one you like.  What we are looking for is the bacteria that will cause a reaction with your fermented liquid to form acetic acid which is the key component in vinegar.
  2. A fermented liquid – could be from rice or fruits for example.
  3. I will always use a glass container to ferment my vinegar as I can be assured that my container will not cause any undesired chemical reaction with my vinegar throughout the fermentation process.
  4. The basic ratio of starter to fermented liquid is 1:1.  So, if you have 500 ml of starter, use 500 ml of fermented liquid or juice.  Place in the container and cover it with muslin clothe so that air can still enter the container but not the bugs that will be attracted to it during the fermentation process.
  5. Place in a cool area without exposure to sunlight and allow it to sit for at least 3 weeks.  You can tell the vinegar is ready when you take off the muslin covering and you get a strong aroma of the vinegar.
  6. To store vinegar when ready, just strain the liquid through a strainer such as using an unbleached coffee filter.  Bottle the strained liquid and your vinegar is now ready for consumption.  It can be stored at room temperature and lasts for month.

If you plan to make another batch of vinegar, just bottle half of the vinegar produced and retain the other half to be the starter for making another round of vinegar.  Under the right conditions, a mother of vinegar may be formed which is essentially cellulose with acetic acid bacteria, the key item that enables your liquid to turn into vinegar.

You can allow your vinegar to be fermented longer than 3 weeks in the fermenting container.  I find that the longer I leave it, the resulting vinegar is “smoother”.

Locally, we have many options for creating our fermented liquid to be turned into vinegar so you can experiment and see which vinegar you love most.  An area of consideration is what special nutrients or items that the source of the fermented liquid can bring to the final vinegar produced like enzymes and antioxidants.  I suggest that if you are going to take the time and effort to make your vinegar, do select the best ingredients free from chemical toxins as well as hormones.  Happy trying 🙂

07 Feb 2018
0 Comments By admin Events

A different tale: G.O.S.H.! Our Ancestors Are Clever

Since I started my organic farm 10 years ago, I have always looked for books, talked to experts in
their areas and met up with practicing farmers, all in the quest of knowledge.  I found that most books centered on one aspect of it.  I wanted my farm to be a complete cycle farm.  To me, a complete cycle would be from planting to caring and maintenance to harvesting to consuming to end other uses and finally recycling.  Then the idea of writing a book that covered this was born.  My emphasis has always been on local plants and what is traditionally used as this would mean that we would not rely on imports and maximise what is doable and available here in Malaysia.  While it is nice to have imports but this would mean that we would be dependent on another nation and also subject to currency fluctuations as well as lack of controls and varying regulations and control.

I have always believed that you should always depend on yourself first before going external.  To this end, the plants selected are what can be grown in Malaysia and that which will flourish in our climate. This will set us up for success as we can maximise what is available.  The book also contains many photographs all taken at the farm and my home as I feel that photographs can clearly illustrate the idea or item.

Some have asked me what the book covers and how is it different that the many available out there.  For starters, the five selected plants are what I grow at the farm organically and continue to grow due to its health and therapeutic benefits.  It is also what I consume hence it is the viewpoint of a practicing farmer who consumes what she produces.  Over the years, I have spent time in researching the benefits from a nutritional standpoint as well as ease of consumption.  Another aspect that was important to me was the ease of incorporating it into my normal diet.  Although I subscribe to the principle of “Eating food for medicine and not medicine for food”. I didn’t want to feel like I was eating medicine.  This would surely make it something that I would get bored eating and stop consuming after a couple of months – something that happens with supplements.  I preferred the normal route of making it easy to consume.

I selected 5 plants that I feel form the basics to supporting and maintaining health of our immune system, gastrointestinal system and brain.  Without a song immune system, our body will not be able to fight off diseases.  Without a good gastrointestinal system, our body will not be able to extract the nutrients needed for our body as well as enable proper elimination of wastes.  And, of course the health of our brain is important.  These plants are easy to grow and care for and it is described in the book.  It also covers when to harvest and what you can harvest and consume.  It also provides ideas of how to use some parts of the plants for non-consumption purposes.

While the harvest can be consumed in its simple form, I find it is good to have options either due to abundance of harvest or as alternative ways of consuming to enable us to incorporate it into our normal diet in a variety of ways.  The alternatives include processing them to produce other edible products like oil, teas, drinks and flour.  The book also includes some simple recipes to give the reader some ideas and suggestions.  However, I am sure that you will get more ideas.

This book is geared for everyone who has a love of eating well, gardening and experimenting with edibles.  The published price is RM 75.  At the moment, it is not available in bookstores.  If you would like to order, please whatsApp me at 017-2821219 or e-mail to suria.helang.lui@gmail.com.

10 Dec 2017
0 Comments By admin Articles, Eating Well, Healthy Options, Herbal Therapy

Go Local >> Part 1: Cancer Commonality Factor – Constipation

A few weeks I listened to Dr. Lou Coutinho speak on treating cancer patients and the research that they have done with these patients in finding the commonality factors.  They found 4 factors and I find them interesting as as he puts it, you do not need to spend a lot of money to prevent cancer but make changes in your daily diet and lifestyle.  This I truly belief.  As he puts it, there are all types of cancer patients irrespective of ethnic backgrounds, body size, occupation or financial status and they collected data on patients from many different countries.
One of the factors is constipation.  This makes sense to me as with constipation, your body retains the wastes and toxins longer in your body as well as prevents regular disposal of your body wastes as well as toxins.

If you are constipated regularly, heading for the medicine cabinet is not the answer as it addresses a symptom but does not solve the underlying issue.  It is crucial that the body can get rid of the wastes and toxins efficiently and that it does nor cause issues with your gastro-intestinal system or lead to the toxins and wastes re-entering the blood system as it would mean that these toxins and wastes would then cause problems to other organs of your body.  This would create a conducive environment for the cancer cells in your body to mutate and become active.

Thus caring for the gastrointestinal (GI) system is of the upmost importance and this includes the stomach, pancreas, intestines and colon.  Water is one of the essential elements in maintaining a healthy GI system.  Hence be sure to drink sufficient clean water daily and the amount varies depending on the activity from at least 1 liter.  Coffee, tea, carbonated drinks are not considered to fall into the water category.

Our GI system contains friendly-bacteria that helps in the process of digestion.  Certain things that we do can cause these friendly bacteria to die or reduce in quantity.  Amongst the most often cause is prescribed antibiotics.  Many take costly probiotics and probiotics but there are so many kinds and each person varies in the type and quantity of bacteria present.  After all, each person has a different kind of diet, etc. After thinking about it, I decided to write this article on what we have locally that is low in cost and effective.

We are blessed because we have natural herbals locally grown which contribute towards a healthy GI system.  The top on my list is turmeric and ginger.  They are easily available and easy to grow in our gardens, whether in pots or in the ground.  As long as they get sunshine, water and some fertiliser, they will grow just fine.  As many already know, black pepper is essential in increasing the bioavailability of curcumin (the main phytonutrient we want in turmeric) and we have these grown locally.  I favour Sarawak black pepper or any organically grown black pepper.  We can easily incorporate this into our daily diet.

Many of our normal daily dishes can easily have these ingredients added to it.  When we make soups, just add some turmeric, black pepper and ginger.  When we do stir-fry dishes, again these three

ingredients can be added.  Most of us have rice as the main staple and we can elevate this staple by adding these three ingredients.  We can also add these ingredients to our teas or milk drinks.  Be sure not to use refined sugar as this will help create an acidic environment favourable for cancer cells mutation and growth.

What else can we eat to further improve our GI system.  Try adding tapioca, another easily available, locally-frown ingredient,  to your diet as with its high fiber content, it will help the disposal of toxins in our GI system.  It also has a low glycemic index hence replacing your rice with this as the staple carbohydrate will further add benefits to your diet.  It also helps in the growth of the beneficial bacteria in our GI system.

It is hard to overdose on this when you eat it naturally and I haven’t been able to find any adverse reactions or contraindications when taken as normal food.  Simple changes that can make a difference.

26 Nov 2017
0 Comments By admin Armchair journal, Articles

Bye, Bye Sunday morning market at Sg. Penchala

Today was our last time having a stall at Pasar Pagi Sg. Penchala.  It was the first place where we

started to sell our produce in September, 2010.  In the beginning, we only sell fresh produce and more on what was considered “sayur kampung”.  It was my first experience at doing consumer direct sales to the masses.  In the beginning, many looked at us “sideways” and looked down on us.  After all, we were selling “sayur kampung” whilst they were selling items bought from “passer borong” – to them denoting that they were better off because they had money to buy the items from suppliers whereas our was planted from our farm in the “boonies”.  It was challenging but I always felt that what we had to offer was good and competitive.  The farm has been an organic farm from day 1 so what we have offered has always been organic produce.
Through the years, I have learnt a lot but the one principle that I have always stuck to was “I do not sell what I don’t or wouldn’t want to eat”.  This principle was the main guide to what I planted at the farm.  What I don’t eat, I don’t plant even if it was fashionable or the in-thing.  I harvest things in accordance to how I like them for consumption.  My prices was based on cost-recovery basis hence it was competitive to non-organic produce and at times, even cheaper.  My prices were not based on supply and demand and I was often questioned and sometime labelled stupid for not raising prices when everyone else was.  Then again, I do business in accordance to my principles and goals.  In this instance, it was to provide good, healthy food at competitive prices for the masses.  You can say it was my jihad.  I have always tried to practice my business in accordance to Islam: fair and just.
Our presence at the market has also provided me with the opportunity to meet with other and share as well as exchange knowledge from planting to caring for it to harvesting and on to how to consume
I have also learnt a lot about people being on the front-line of meeting customers.  One of the comments that stuck in my mind was a mother saying to her child: ” Look, even the vegetable seller can speak English”.  This was a reminder to me to never assume that a person has limited capabilities just from looking at them from a distance – it pays to get to know people as you never know what knowledge you can gain.  At the same time, it also reminded me that someone who looks humble doesn’t mean that they have nothing to offer or that their academic education is lacking.  It is about choices on how you want to lead your life.
One question or should I say complaint I got is “How come your signs and notices are in English.  This is Malaysia, you should use Bahasa Malaysia”.  The reason is simple, it is a language that most people understand and my customers are not only Malaysian but also people from other countries.  You could say that I have an international clientele.  By using English, I got more customers.
Now, our farm has produced more: from fresh produce covering food, vegetables and fish to processed products such as teas and EVCO.  I also do customised herbal mixture based on a customer’s purpose.  The underlying principle is the raw materials are always from the farm so I can control and be assured that it is organic.  In this aspect, I do not compromise.
Although we will no longer be doing market at Sg. Penchala, we will be offering our produce and products at my home base in K.L.  With the easy access to communications for everyone, people can also order online or through whatsApp, for example and pick-up or delivery arranged.  A selection of our herbal products is also available at The Jasmin Foundation Homeopathy Clinic in Setiawangsa.  We will also continue to do events, especially those promoting green living.  Next year, we also plan to do more events at the far as well as offering specific classes based on what we do.  Does opting out of the Sg. Pencahala Sunday morning market mean that we will have less to do?  I don’t think so.  I anticipate that our future will have lots of opportunities and activities that we will remain as busy as ever.
Thank you to all that have supported us at our stall in Sg. Penchala.  In shaa Allah, we will meet again.

09 Nov 2017
0 Comments By admin Armchair journal, Articles, Farm Information

Only constant is change: 2018

Our tilapia growing with natural food

As we head to the end of the year, I am finalising my plans.  Over the last 10 years, every step that I took has been leading me to this direction.  I experimented, researched, tested and studied what was a new field to me.  My inherent belief that we an improve our health through our normal daily diet led to the development of the farm and the ensuing produce and products developed.  I cannot change what happened to me from a health standpoint previously, but I can improve it for my future with the aim of leading a quality, fruitful life filled with joy.
When I first started the farm, the concept has always been to maximise on nature’s bounty to provide good food for the family.  The application of it was to have a farm free from chemical pesticides, herbicide, hormones and to have a symbiotic relationship with nature.  In our fresh produce production, we use natural, organic fertilisers and methods for pest control.  It included in the water that was used hence the implementation of our own water pipeline from a natural source.  Our fish lives of the living water with its natural minerals and small fresh water shrimps and fish that flows in.  We complement their food with greens and naturally-produced larvae.  Our chickens feed on the insect sand also on the organic waste such as used grated coconuts, and extra fruits and tubers.  Our organic wastes are converted into fertilisers and pest control and even into cleaning liquids.  The aim is to limit introduction of toxins into our environment and surrounding areas – doing our part in conserving the environment.

Our liquid concentrates
EVCO and lemongrass range

As years passed, we started doing a market stall in Sg. Penchala to sell the excess food produced.  I began to produce products from our produce such as liquid drink concentrates and dried herbals which we added to our list of offerings.   So our weekly items included the fresh fruits, vegetables and our products.  Sometimes I would bring plants and fertilisers, either on order or just-because.

The ginger and turmeric range

When I first started the farm, I started my collection of herbals, mainly because I was told of the benefits and I felt I may need them in the future.  Further study on the benefits and therapeutical values of what we grew led to the development of our line of SHL Naturals in early 2017.  As we progressed in 2017, I had a lot more requests for customised herbal mixtures ranging from colds and flu, cholesterol control, high blood pressure, gout, diabetes to cancer.  The basis is alway from what we produce at the farm as I can then be assured of the c”clean” source and quality.  I knew where the source materials were coming from, how it is grown and processed.

Our first community bazaar

I also organised a Community Bazaar where I live and held our first one on November 5th.  It was a success so we will continue with it with the frequency changing to fortnightly in 2018.  We have also began to offer our dried herbal products at The Jasmin Foundation, a homeopathy clinic in Setiawangsa.  We began to do deliveries for orders subject to minimum spend.  Our customers can order our dried products which we send through poslaju.  With these activities in mind, we will cease to do our Sunday morning market in Sg. Penchala in December.  For the month of December, we will focus on planting, maintenance, producing our products as well as doing some planning and marketing.
We are a lean operation team and it is not just about adding people to the team but adding the right people.  As we grow, I may need to add more people to the team but it will be something to deal with in the future.  I look forward to the future with the many possibilities of discovery and opportunities to help people, a life filled with activity driven by passion.

02 Nov 2017
0 Comments By admin Articles, Eating Well, Edible Landscape, Healthy Options

Go Local: Power trio

We have been mind-trained to look west that in the process we have lost our traditionally wonderful vegetables.  To me, peperomia pellucida (sireh cina), cosmos caudatus (ulam raja) and wild purslane (beremi) are superfoods that can be eaten raw as a salad.    They grow easily in our weather and requires minimal care.  To maximise the benefits, it is best grown organically without the use of chemical fertilisers or pesticides and not exposed to any chemical herbicides.

This combination provides the following nutrients:

  1. Vitamin A
  2. Vitamin B1, B3, B6
  3. Vitamin C
  4. Calcium
  5. Copper
  6. Iron
  7. Magnesium
  8. Manganese
  9. Potassium
  10. Omega-3 fatty acids
  11. Sodium
  12. Zinc

These combination has the following properties:

  1. anti-oxidant
  2. anti-hypertensive
  3. anti-diabetic
  4. anti-inflammatory
  5. bone-protective effect
  6. anti-microbial
  7. anti-fungal
  8. anti-cancer
  9. lowers cholesterol
  10. anti-arthritic
  11. anti-rheumatic
  12. anti-diarrheal
  13. analgesic

    The beauty of this trio is it is natural food so it can easily be incorporated into your daily diet.  You don’t have to worry whether you take it before a meal or after a meal or on empty stomach because it is food and not chemicals.  I am not a proponent of juicing but if you want to drink it, blend it so that you get all the nutrients and benefits.  Happy eating 🙂
    09 Oct 2017
    0 Comments By admin Armchair journal, Articles, Healthy Options, Herbal Therapy

    Busybody about my body: Dealing with Flu Naturally

    I do not know of anyone who has never gotten a flu and it is a common disease that I think people look at it less seriously.  However, not taken care of, it can lead to other complications such as pneumonia, sepsis, inflammation of the heart (myocarditis) as well as aggravating some other conditions like asthma.  So whilst it is common, I do not take it lightly.  The symptoms include :

    1. sore throat
    2. runny or stuffed nose
    3. fever
    4. muscle aches and pains
    5. headache
    6. fatigue.

    It is cause by a virus and nowadays there are so many variants.  Often, when you visit a doctor, you can expect to get three types of medication: one for fever, one for sore throat and congestion and of course antibiotics.  Most literature strenuously point out that it is important to complete the entire course of the antibiotics for it to be effective.

    Last week I caught the flu.  I knew I was going to get it because my son came down with it in a bad way and there is no way I can avoid contact with him.  He was literally stuck to my side and with his high fever, I was monitoring him very closely.  Being only 4 years old, he has a higher risk of complications.  When his fever rose to close to 40 degrees Celsius, we headed to the hospital.  I wasn’t taking any risks.  We managed to bring his fever down about 2 hours later but he was still feverish.  As for me, the minute I saw he caught the flu, I began my regime of 1 tablespoon of EVCO every 4 hours and 1 tablespoon of honey twice a day.  At the same time, I also gave my son EVCO every 2 hours along with his fever medication every 4 hours until his fever was all gone, which was a day later.  He also was on antibiotics for 3 days which caused diarrhoea so now he is also taking probiotics daily to re-balance his digestive system.  My son is still on daily 1 teaspoon of EVCO and 1 teaspoon honey, twice a day until he fully recovers.  He is not taking any other medication.  Then it was my turn.

    I was flat on the bed for about 16 hours and during this period, I continued with hourly tablespoon of EVCO and every fours 1 tablespoon of honey. Then it was the morning on the next day and my fever was gone but I felt the muscle aches.  It was time to start taking my Bentong ginger and turmeric concentrate – 2 tablespoon diluted with warm water with 1 teaspoon of honey every 4 hours.  By evening, I was left with a slight cough and slight congestion.  So, I continue with my three times a day of 1 tablespoon of EVCO and 1 teaspoon of honey.  I have also added drinking Roselle juice twice a day to boost my immune system and to prevent any more fever.

    There is pharmacological and studies backing the treatment that I chose for myself.

    1. Flu is cause by virus (and there are many strains) and can be complicated with bacteria.  To address this, the EVCO has strong anti-viral and anti-bacteria properties.  Honey too has strong anti-bacteria and anti-viral properties.  This composition gives me a wider range of defence.  It also helps in strengthening my immune system.  This also became a source of food for me.
    2. Muscle aches and pains makes movement painful so the Bentong ginger and turmeric helps to ease these aches and pains as well as reduce any internal inflammations.  It has strong anti-inflammatory properties as well as digestive system protection properties.  At the same time, since my appetite was non-existent, I barely ate so this combination help reduce any stomach problems.
    3. Roselle has good immune boosting capabilities so is a good option to take during the recovery period.

    I prefer going the natural route as I do not like drugs and antibiotics because of all the side effects including destroying the good bacteria necessary for a healthy digestive system (one of the reasons why people also tend to get diarrhoea when they get flu).  With no appetite, I didn’t have to try and stuff something in me before I took the EVCO, honey, Benton ginger & turmeric or Roselle as they are all food.  They were also my food.  It is also hard to overdose on these because as we age, all types of body parts need maintenance and repair as well as some rebuild.  Throughout this whole flu experience, my brain remain active, alert and lucid even when I had my eyes closed.  Being down for only a day was good as the next day, my son was ready to play.

    As always, we have choices.  What is important is that we are aware of what we are doing, monitor our condition and be sure that what we are taking is pure, natural items which are organic and processed in a way to ensure maximum properties and nutrients are preserved.  Be knowledgeable in taking care of your health.

    02 Sep 2017
    0 Comments By admin Articles, Eating Well, Healthy Options, Herbal Therapy

    Natural Preventive and curative: My Basics

    The main purpose of the farm is to produce chemical-free and hormone-free edibles and through the years, I have selected some staples for a reason.  I still continue to plant and nurture many different plants as I am ever the optimist in believing that I will have time to study them further for their benefits so until them, I will care for them.  The staples that I have narrowed down to is based on what I feel is the basics for my health from a preventive and curative view.  So what are my basics: ginger, turmeric, coconut, and roselle.  Why you may ask?  Simple, I need to keep my immune system and my central nervous system (including the brain) healthy.   I am not a doctor so I do not do diagnosis or pharmacological advise.   I practice natural food therapy in my daily life so I share what I experience and know.

    The largest organ in my body for the immune system is the gut which includes the stomach, intestine and bowel.   It performs the key function of removing toxins and wastes from our body as well as allowing absortion of nutrients by our body.  If our gut cannot function properly, the food is not digested properly, our body doesn’t get the proper nutrients, and our body doesn’t eliminate the toxins and wastes properly.  If the gut is not healthy, it can also cause toxins and harmful bacteria to enter our blood system which can result in other organs being damaged and allergies.  For me, the easiest way to care for them is to incorporate ginger, turmeric, tapioca and roselle into my normal food intake, either as solids or liquids.

    To care for my central nervous system, especially my brain, I look to coconuts which I either consume as a drink or using extra virgin coconut oil (EVCO).  Studies have proven that the ketones in coconut oil can help rebuild or repair our brain cells.  An illness that many of us are aware of that affects the brain is Alzheimer’s.  It has been shown that consumption of EVCO can improve and even cure this condition and best of all, no negative side effects – this is something that almost all the drugs cannot claim.  I choose EVCO because it is the purest form of coconut oil and when produced from organic coconuts does not contain contaminants.  It is produced using cold-pressed method from fresh coconuts.  It doesn’t undergo any chemical process or drying that can contaminate the coconut.

    Of course, ginger, turmeric, coconut, tapioca and roselle also have other benefits so by incorporating them in my diet, I get to enjoy them too.  These 5 provides antibacterial, antiviral, improve the immune system, helps to lower cholesterol, improves blood circulation, helps to improve high blood pressure condition, improve digestion, anti-inflammatory, anti-cancer – to name a few.  One of my key focus is to share what can be planted by everyone or if not, what can be obtained locally with the cost also being a factor.  Ginger, turmeric and roselle can be planted in containers for those who do not have much planting space.  If you have a small space, you can plant tapioca and dwarf coconuts but if you can’t, they are easily purchased.  None of these need to be imported as they can be obtained locally so this can make it affordable to many.  Try incorporating them into your normal daily diet and I hope you can reap the benefits of a better health.

    01 Sep 2017
    0 Comments By admin Events

    Bentong Ginger: What we do

    Amongst my favourite rhizome is the Bentong Ginger.  Its benefits are well documented and it is a popular herbal spice.  At the farm, we grow it and we have to keep rotating the area where we plant it because it “eats” a lot so I need to let the soil rejuvenate before planting in the same location again.
    Although it stores well, I always like to process it as soon as it is harvested.  Apart from using it fresh, we do process it to a concentrate drink and to a dry, powdered form.

    Our concentrate is a blend of the ginger, turmeric and black pepper.  As it is a concentrate, it can be diluted to prepare a drink, either hot or cold.  It is also used in cooking as well as a marinate.
    As no preservatives or additives are used, it needs to be stored refrigerated.  This is one of our popular products and we produce it in batches as needed.  Our customers use it for many reasons:

    1. to maintain their digestive system and as a preventive measure against leaky gut
    2. to control cholesterol
    3. to reduce gas and bloating
    4. to reduce joint aches and pains including for arthritis
    5. as a post-natal supplement.

    Personally I use it as a preventive measure so it is something that I consume everyday, in different forms.  Making it as part of my daily normal essential diet has been key to enabling me to continue consuming it for the benefits without feeling bored, something which can easily occur if you are popping pills.  I treat it as a natural therapy and it assists my body in healing itself.

    The second processed product is our new product: producing ginger powder.  The ginger is sliced and dehydrated using a dehydrator which allows me to ensure maximum retention of nutrients as well as prevention of contaminants such as dust, dirt or other types of contaminants.  This dehydration process reduces the ginger to approximately 10% of its fresh original weight.  What it means is if 1 kg of fresh ginger is dehydrated, the dehydrated ginger will weigh around 90-100g.
    The dehydrated ginger is then ground to a powdered form.  The end product is really concentrated so you do not need to use much of it.  No additives or preservatives are added to it so it is pure ground ginger.  It can then be stored in an air-tight container in the cupboard or if you prefer, in the refrigerator.  This ground ginger can be used in many ways: used in cooking and marinating as well as in creating drinks like ginger tea or added to other teas to flavour it.  The dehydrated ginger will also be used to create our ground spice mixes such as with lemongrass and turmeric.