EVERY YEAR ON EMANCIPATION DAY I go by the Bussa statue in Haggatt Hall to celebrate and lay my flower.
However, this year I was in the gym celebrating my own emancipation. These days I am spending a lot of time with myself because I recognised that many spiritual things are being revealed to me. Some are awesome and the others are very hard to grapple with, but I am trying to cope.
This bought me to the realisation that although I was beating up on myself for some decisions which I had made, I now finally recognise that God is in the lead. In order to move forward, I must publicly extend forgiveness to all those people who I may have been unkind to and I too am extending forgiveness to all who have done unkind things to me. This is part of my emancipation.
As I was gliding on the treadmill in the Valley Fitness Zone, I felt a sense of purpose as I admired nature. I am growing into who I must become but it involves hard work and dedication. In the meantime, I need to shed some weight and I hope that those readers who want to shed some, do body cleansing and enhance their health, will follow my articles for the next two months.
As promised, I interviewed a CARICOM national from Guyana. The Guyanese are noted as the gods and goddesses of silent doctor jamoon in the Caribbean.
Ms Scott has been eating jamoon for her entire life. She hails from Guyana but resides in Providence, Christ Church. She said jamoon was very popular in Guyana and “we even eat the seed of the jamoon”.
In Guyana they eat jamoon with salt and pepper and it is a popular fruit sold to schoolchildren by the vendors. Although she describes the tree as tall and stately like a tamarind tree, she said they are popular on the east coast and all over the countryside.
Ms Scott advises readers of this column “to avoid squeezing the jamoon pulp through a sieve as the skin should be consumed and not thrown away”. Further, she prefers to blend the jamoon into a smoothie so that she can get everything. Here is her recipe for jamoon drink:
• wash jamoon and place in a glass jar with sugar and clove.
• Cover and leave to steep for three days.
• Strain and serve.
Finally, let us find some jamoon which are now in season and use them wisely.
Our series on weight loss, cleansing and building the body with herbs begins next week.
• Annette Maynard-Watson, a teacher and herbal educator, may be contacted via silentdoctors@gmail.com or by telephone 250-6450.
DISCLAIMER: It is not our intention to prescribe or make specific claims for any products. Any attempts to diagnose or treat real illness should come under the direction of your health care provider.
