Archive for March, 2012

Though I have been back from Bali for 10 days, my travel experience is still very much with me. I still see and feel the effect of having spent nearly a month in a culture which has an authentic connection to the earth, one another and to a shared spiritual life.

Most Balinese families and villages are backyard farmers. They eat fresh, whole, seasonal, largely unprocessed food that they grow and harvest themselves. They enjoy herbs and spices on a daily basis grown at home, or purchased from a neighbor at the local market. The Balinese diet, lifestyle and jamu (herbal medicine) keep them strong. It also protects them from tropical microbes and unhealthy environmental pollutants, which have entered their sweet world from local and global industrial development.

Meanwhile, back home in Sebastopol, California, I am happy that the Bauman College spring term has gotten off to a great start. We have our largest enrollment ever of out-of state and international students! They bring a wonderful cultural diversity to our learning community. This morning, a phrase came to me in my meditation and reflection:

“To teach is a gift. To learn is a joy.”

Every day, I am blessed to both teach and learn within a community of positive people who are holding the balance between integrity and corruption, and serving the common good.

Here’s a recipe for a Cleansing Balinese Tea that has a wonderful aroma and flavor, and a noticeable detoxifying effect.

Dr. Ed Bauman’s Cleansing Bali Tea

2 Tbs. chopped, macerated or ground lemon grass

1 Tbs. fresh chopped, macerated or ground ginger

1 tsp. fresh chopped, macerated or ground turmeric (if available)

1 tsp. macerated cardamom seeds

1 tsp. macerated or ground cinnamon sticks

½ tsp. cloves

1 tsp. basil or holy basil leaves

1 liter of hot (180 degree), but not boiling spring water

Lemon, lime, salt and sweetener to taste


There are two ways to prepare the herbs and spices:

  1. Take the indicated amounts of lemon grass, ginger, turmeric, cardamom seed and cinnamon and macerate them by hand in a mortar and pestle. OR
  2. Slice and chop the roots into small pieces. Put the cardamom, cinnamon and cloves in a seed grinder or blender into chunks, rather than powder

Boil a liter of spring water. Let it stand for 2 minutes to cool down, but remain hot.

Infuse the herb and spice mix with the hot water.

Steep for 10-15 minutes.

Remove the tea bolus and make another infusion which you can store in the refrigerator the next day.

Add lemon, lime, honey and/or a pinch of salt to taste

Note: If you don’t have all the ingredients, you can combine what you have. Also, if you find you don’t have the energy to do all the grinding and chopping, you may be able to purchase chopped dried ingredients, like chopped dried ginger, at a natural food store or co-op.

The combination of aromatic herbs, savory spices, sour citrus, with a touch of sweetness and salt give this tea a remarkable flavor profile that is cleansing to the liver, kidneys, skin, lungs and bowels.

Drink one cup upon arising, mid-morning, mid-afternoon and evening, as it is uncaffeinated.


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Please check out my new photo album with beautiful photos. Click the slideshow button (upper right) for maximum viewing enjoyment. Captions describe each photo – you’ll learn about the land, spices, foods, people and culture on this photographic journey!


Namaste, Ed

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My Last Night in Bali

It’s warm and breezy
Dark outside
I’m sweaty returning from
A walk to town.

Wondering if I will see
The moon tonight
And if it will be full.

Had a progressively
Wonderful time here
Each day building
On the day before.

The people I met
Were so lovely.
Fun, friendly, charming.
Easy to be with.

Few tourists on Candidasa.
Restaurants and stores
Often empty.
Easy to browse, talk and shop.

The beach is right here.
Sounds of the waves
Rumbling and tumbling

In the ocean is like being
A boat without a rudder.
Have to exert my strength
To not get swept away.

Fun and challenging.
Snorkeling is a nice way
To meet new fish and coral
Great show down under.

So much space and time
To explore, read, write, eat, reflect…
This may be what heaven
Is like
At least for me.

Few Americans here.
Euros, Aussies and locals.
Learned to speak in short phrases
How long here?
Come from Hotel California

Great food, Balinese and
World cuisine.
Hot and spicy
Just right with local
Bintang beer.

Twenty different fruits.
Mangosteen, my favorite.
Watermelon, best ever.
Fresh pineapple, papaya juice
Each morning.

Cost of food and goods
At least a third less
Than U.S.
Money flies out of the pocket.
Gifts galore for family and friends.

What makes Bali so wonderful?
A culture that values relationship
Man to God
Man to man
Man to nature.

Not man to money
At the expense of nature, God and man.
Which is the way of the world.

Economy vs ecology
Is the question of the day, for Bali.
Many poor villages selling
Rice fields for foreign villas, hotels, spas.
Kuta, party town in South Bali
Is like South Beach, Miami.

I hear Joni Mitchell singing
In my head..
They paved paradise
And put up a parking lot…
With a big hotel, a boutique
And a swinging hot spot.
It is happening here and fast.

Back to what makes Bali beautiful.
They live their religion day to day.
Great offerings and devotion.
Incredible family systems.
Three generations live and work

Jamu family I visited had 9 people
In their small, rustic compound.
No A/C. No walls for many rooms.
It rained, we got wet.

Very kid centered. Yes, they have
TV, internet, cell phones
Motor bikes and modern aspirations.
Poor, but no welfare.
Family care… village care.

In the village culture
Everyone shows up for ceremonies
At temple.
Pray, dance, make music, hang out
Eat – 300 at a time.

Lots of space for me as an outsider.
Locals hang close together
At work and at home.

Bottom line..
The Balinese are a tribe
That loves life..
Which is what makes
Them so sweet.

And important to world psyche
That is majorly wounded
By corruption and deceit.
Can I get a witness?

I leave tomorrow
On a jet plane.
Don’t know if I’ll be back again…
Though I likely will.

I do miss my home and work family.
Bauman College is my village.
I’m proud of it and love my people.
Curious to hear what has gone on
In my absence.

I will return to the U.S.
To and dispense Bali love
To old and new friends.
I will treasure this experience
In my heart and in my soul.
Each day in so many ways.

Namaste, Ed 

11 Mar 12
Lotus Bungelows
Candidasa, Bali


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Jamu is traditional Indonesian herbal tonics and therapeutic beverages. Some is packaged and sold in pharmacies. Much is made by folk healers in local villages. I had the extraordinary experience of joining a family in Bug Bug (which means fall down, twice and get up), in East Bali. Recipes can and should vary depending on the 4 C’s that I teach at Bauman College: Constitution, Condition, Context and Commitment. In Bali, we can add a 5th C, for Culture. Many village people rely on Jamu for strength and remediation of ailments. I’ll describe two Jamu, which I will go home and test out for best proportions and variations.

Kunyit Assem: Turmeric Jamu

1 cup fresh turmeric or 1/2 c dry turmeric powder
1/4 cup fresh galangal or ginger
1/2 cup uncooked rice, white or brown
1/2 cup tamarind or 1/4 c lime or lemon juice
1/2 cup palm sugar or 1/4 cup honey
1 liter spring water
1 t salt
Raw egg yolk, optional

In a mortar and pestle grind up spices and rice.
Put in blender with water.
Turn into a pot. Boil, then lower heat to a simmer for 20-30 minutes.
Strain to remove pulp.
Add sweet, sour and salty ingredients.
Put into jar or bottle. Keeps 5-7 days refrigerated. Can freeze.
Drink at room temperature before meals.
Dilute with water or tea if too concentrated.
Drink. 6 oz.1-3 x day for energy, liver regeneration and cancer prevention and gland recovery.
Can add 1 egg yolk per cup for adrenal and reproductive nourishment.

Kayu Manis: Green Jamu

2 cups fresh greens, wild or organic. Can use a mix of nettles, dandelion, sorrel, basil, mint and plantain, or spinach, kale, chard, beet tops or spring mix salad greens. Most any fresh green or fresh herb or a combo of them can be used.

1 liter spring water
1/2 t salt
Lemon and sweetener to taste (optional)
Wash the greens.
Chop and put in blender with water.
Strain out leafy pulp.
To green liquid, add salt and drink.
If too bitter, add honey or lemon to taste.
If too concentrated, add water or tea.

Bottle and drink at room temperature. Best if made fresh daily. This should taste bitter, salty and astringent. Drink first thing in the morning to cleanse the blood, cool internal heat and diminish inflammation, edema, and pain. Drink 6 oz. 1- 3 x day, before meals. Can add avocado or flax to green juice if you need moisture if dryness or lubrication is an issue, such as in menopause.

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Turmeric Jamu

Turmeric Jamu

Kutut gave me a pint of Jamu to bring home for the next day. He suggested I drop a raw egg yolk into each glass before drinking for extra strength, which I did. Wonderful drink of turmeric, rice, lime, palm sugar and salt, yolk optional. Good for digestion, the liver, kidneys, eyes and is cleansing. I like the flavor profile, with the salt being a strong second to the bitter, astringent taste of the turmeric. Cost to customer of a pint of local fresh made Bug Bug Jamu, good for 3 servings, about 50 cents. Kutut delivered pints or liters to 40 neighbors on his motorcycle with Jamu side cart.

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Jamu: Traditional Herbal Tonics

That’s me with Kutut, from the town of Bug Bug (for real). I have been searching for weeks for a genuine Jamu maker, and I was directed to him and his family who were making a batch in the evening. I was the first foreigner to be invited to their home to partake of the medicine making. Their college age son, Chandra, translate for me as neither of his parents spoke English. I pounded turmeric, leaves and rice, squeezed lime, and spent 3.5 hrs helping in the production of 4 different tonics. A high point of my explorations. Recipes and more story to follow.

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Dr Ed and Chef Penny Marshall

On the deck of Bali Asli Restaurant and Cooking School in rural NE Bali, nestled among the foothills of the sacred Mount Agung about a 30 minute drive from Candidasa. Chef Penny, from England, works in a traditional kitchen, using a wood fired mud brick stove. All ingrediants are grown in their garden or from nearby fields, ocean and jungle. That’s rice fields in the background. Recipes to follow….

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