Collection of information, photographs and videos about herbal healing in the Caribbean and herbal healing based programs held by Raíces Cultural Center.
© Raíces Cultural Center
New Brunswick, NJ
From the workshop “Herbal Healing from the Island of Puerto Rico”. Presenter, herbalist and healer Angela Lugo speaks about her experiences with healing and healers.
Angela Lugo presenting the workshop “Herbal Healing from the Island of Puerto Rico”
Culantro and anise stars, two cooking herbs used in Puerto Rico that can be found and used in NJ
Workshop participants got to sample food and drinks made with herbs.
Newsletter excerpt about the Raíces Cultural Center Natural Arts workshop series on Herbal Healing
Workshop presenter Angela Lugo discusses the health benefits of a range of Caribbean cooking herbs that can be obtained in NJ where the workshop was held.
Participants taste the results of cooking with herbs.
Angela prepared samples of food and herbs and shared recipes so participants could cook the nutritious and healing dishes themselves.
Herbal Healing workshop presenter Angela Lugo gave a class solely dedicated to coconut.
Raíces Co-Director Francisco G. Gómez breaks open a coconut so participants can taste the water and see the layers inside.
Pouring out coconut water.
Coconut water draining.
Angela Lugo explains the healing, medicinal and nutritional properties of coconut and the many uses we have for them.
Dan Farella explains the healing, medicinal and nutritional properties of kombucha.
Workshop participants learned how to care for kombucha and brew kombucha drinks.
Kombucha is not a fungus, it’s a S.C.O.B.Y. (Symbiotic Colony Of Bacteria and Yeast)
Dan Farella discusses herbal protocols which can help those who suffer from Lymes disease, as well as educate participants on how to avoid, identify and remove ticks.
Dan Farella explains the chemical process of fermentation.
The secret ingredients-water and salt.
The workshop was hands on, participants made their own ferments out of organic vegetables to take home and enjoy.
All vegetables have to be packed in and completely covered with salt water.
A workshop participant shows off her jar of fresh organic vegetables ready to ferment.