W
WHEN WE THINK OF ALCHEMY, we probably
picture robed men mixing mysterious
concoctions, perhaps aiming to turn lead
into gold. But that picture do esn’t even
begin to depict the signifi cance of this
wise and healing practice. Historically,
some of the world’s most brilliant minds
were attracted to the spiritual science of
alchemy: Sir Isaac Newton, the highly
infl uential English mathematician and
physicist, used alchemy to conduct early
chemistry experiments; Jabir ibn Hayyan,the famous Arab physician and chemist,
described extracting gold from other
metals using lead (which is perhaps why
his name is thought to have inspired the
word “gibberish”); and Lao Tzu, the re-
nowned Chinese philosopher, is known
as the father of alchemy in ancient China.
These great men were attracted to the
way alchemy bridged the gap between
nature, science, health, and spirituality,
and perhaps they also saw it as a pro-
gressive way to live. Alchemists believedin improving quality of life for them-
selves and others, and they used medita-
tion and breathing techniques as they
turned herbs into healing drinks. As
they prepared their elixirs, they followed
seven precise alchemical operations
in order to ready themselves for higher
levels of awareness. For instance, step
one was calcination, or cooking with fi re
to burn away negative thoughts; step two
was dissolution, or steeping in water to
dissolve negative feelings.eat well
NOURISH
SIP TO: QUELL STRESS
golden lemon drop with honey
SERVES 1
Stress can come from two places: the inside (inflammation)
and the outside (too much to do). Sipping this brew can
help ease both. The anti-inflammatory herbs turmeric and
ginger offer a tangy, slightly sweet flavor that will hit the spot.
Lemon balm, the “it” herb for alchemists, has been found to
have antimicrobial, antioxidant, and antianxiety properties.Peel and juice of 1 lemon
1 2-inch piece fresh ginger, peeled and grated or chopped
¼ tsp ground turmeric
2 tsp honey
2 drops food-grade lemon-balm extract (also called Melissa)
1 sprig rosemary, optionalIn a small saucepan over high heat, cook the lemon peel,
ginger, turmeric, and 1 cup of water until the water just begins
to boil, 1 to 2 minutes. Remove from heat.
Stir in lemon juice, honey, and lemon-balm extract, and
then strain into a mug, reserving peels. Garnish with a couple
2-inch pieces of cooked lemon peel and rosemary, if desired.
ADD SOME SPIRIT Add 1 shot (1.5 oz) vodka (64 calories).
HANDLING AND STORAGE The freshness of your gingerroot
makes a huge taste difference. Very fresh bright-yellow
ginger has more heat and a cleaner flavor, while aging
ginger has a greener, stringy center and a soapier flavor.
Choose ginger with smooth, firm skin—not torn or rippled.
NUTRITIONAL INFO (1 cup, without alcohol): 73 calories, 0 g fat,
19 g carbs, 0 g fiber, 0 g protein, 3 mg sodiumFOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINICcontinued on page 65