⭐Judith Collins – Renowned Australian Aura Expert, Healer, Author of several books, educator and living a Sustainable Living Lifestyle.
www.EarthKeepers.com.au
Facebook: https://www.facebook.com/EarthkeepersAU
0:03 What is an Edible landscape?
1:43 The secret of Growing Huge Veggies.
2:35 Edible Gardening is Easy!
4:40 Storing Apples
5:20 Turning your front garden into an edible garden.
9:56 Strawberries!
12:26 Earth Keepers Philosophy
18:20 Storing Vegetables and fruit
21:20 Eating within your region.
23:10 Intercropping.
Judith Story. www.YourHumanAura.com
Books:
📚How to Read and See The Human Aura by Judith Collins
📚I Want To Be Healed by Judith Collins
📚Companion Gardening by Judith Collins
📚The Colour of Life by Judith Collins
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Judith Collins is a renowned Australian healer, author, and educator, recognized as a leading expert on the human aura. She established the Earthkeepers Healing Sanctuary and has authored several books, including How to See and Read the Human Aura, which is considered a practical guide to understanding and interacting with auras. Collins has also been featured on television and radio and is a regular speaker and workshop facilitator. In recognition of her contributions to the community, she was awarded the Advance Australia Award in 1983.
✨✨Judith Story ✨✨
As a very young child I saw colours around the torso of people, and around plants, insects and animals.
My mother provided a safe haven in which I could share my aura experiences. I would sit on the front steps of our house to watch the auras of the people walking by. At the age of four, I would climb a ladder to look over a fence at the auras of the people, waiting at the bus stop.
My mother and grandmother were continually amazed by my aura analysis.
I spent several young years trying to fathom the meaning of each colour and the significance of colourful patterns woven together in plaits, cords, checks, stripes, spears, and transparent clouds.
My young school years taught me to be suspicious. I could see lies, deceit, fears, personality traits and pretence. I couldn’t trust my teachers either. In the school playground I sat quietly and alone.
Concerned for my personal development, my mother taught me that everyone has a tendency to tell lies and be deceitful. And it was only to be feared, when harmful to others. She had me look at the auras of the people who I knew loved me. My brothers, my father, herself and my grandparents. And so, I began to cautiously make friends at school. However, in my preteens and teenage years, the challenge of constantly seeing auras, without relief, caused me to become a loner.
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What is edible landscaping? Edible landscaping is creating an area in the garden that 12 months of the year provide you with food. Yes. So you might have you might have blueberries at one time of the year. You might have raspberries at another time of the year. You might have pumpkins. You might have you might have watermelons. You might have um yeah, just different foods all growing at different times of the year. And an edible landscape means that it is never it never stops producing food for you. We have an edible landscape. We have a 12 month harvest. Um harvesting never stops. Never stops and it’s a joy. At the moment I have 47 Kent pumpkins this big. Whoa. Yes. because um I was reading something about everything in your garden grows quite large and there was a story about your mom and you were putting some veggies in for your mom and your mom said and I would like one onion as well. And she said, “I’d like a kilo of onion.” A kilo of onion. That’s it. Yeah. The one onion um weighed 995 grams. Nearly a kilo. One Yeah, I love that story. and just her face when you gave her the the onion that big. That was my husband’s joke. Yeah. So, is this because um the way that you grow things and it it allows them to become so big? Oh, no. That comes from having the rain at the right time of the year. If the rain comes at the right time of the year, your vegetables will be sizable and and uh full in nutrition. But if the rain comes at different times of the year, um they might be soggy and rather flavorless. Everything you grow is determined by the weather. That’s why climate change is such a danger to how people are going to eat in the years to come. And that’s something that you’re really aware of is the weather dayto day because you’re you’ve got your garden in mind. And the thing is is that Paul and I, as as you’re aware, but the viewers may not be aware, but Paul and I were both working full-time in a healing clinic as well as having our edible landscape, and everybody says to us, “Oh, I couldn’t possibly do that. I go to work. I couldn’t possibly do that. I have two children. I couldn’t possibly do that.” And and I just see that as a copout. An excuse. Yes, it is. It is. That’s the excuse because you can have on your balcony if you’re in a retirement village. If you’re in in a in a living in a single woman living in a villa with only a little balcony or square thing, you can still have a pot that’s got parsley and chives, shelots. It’s got taggan in it. It’s might you might have a pot of turmeric. You might have a pot of ginger. You can have all those on your balcony. M. And what do you think about genetically modified? Oh, yeah. Because, you know, if you get apples now from the shop, you know, I heard that they’ve been um but they’ve been gassed and sometimes you eat an apple that’s been like the apples that you get have been in storage for two years. Two years. There you go. You think, “Oh, that’s pretty gross.” Like, yeah, it just it really grosses me out. And I think what a wonderful way to be to because nothing tastes better than something you’ve grown yourself. It’s got better flavor. I mean, I have a very on on my back ver I have a very large refrigerator and it’s just there to service the apple um and pear harvest. Yes. And what you do with if you’re growing your fruit, you don’t have all your fruit come at the same time. You get varieties that come at different times of the year. And you don’t grow full trees. Not if you’re living in an urban situation and not if you’re not doing if you’re doing it commercial, grow a big tree. But today with our technology, we can have dwarf trees. A dwarf apple tree will give you 150 apples. A full grown tree will give you 600. What are you going to do with 600 apples, right? It’s a lot of apples. So, um, we’ll get we can have lots of different varieties. Um, at the moment we’ve just harvested the Granny Smith apples. have come in um and the Golden Delicious came in about 3 months ago. Now, because they’re ours and we take them in, we have airrated baskets. They sit in the fridge with airrated baskets. Um in those baskets, it keeps the moisture going around them. Uh we can store the apples for six to eight months in our refrigerators. The only thing that will happen to them in about a six, eight month um is you might get a wrinkly skin, peel that off and the apple is still good cuz apples are known for keeping naturally in a cool climate. And how can someone let’s talk about what people can do to help them out. How can someone turn their front yard into an edible landscape without um losing the aesthetics of their front yard? Beautiful. Beautiful. Possible. Okay. I like I like I like um Well, if they want a a garden that everybody walks past at the street and says, “Isn’t that beautiful?” Well, just think of this. In Peru, and I’ve got it, but in Peru, they have the passion fruit marryold. And those leaves smell like passion fruits. They taste like passion fruits. They put passion fruit flavor into tea, into drinks, into cakes, into desserts. And I grow a hedge of them. They’re covered in bright bright yellow flowers, and they grow approximately 1.8 m high uh into a dense hedge. You could clip them if you want, but as people walk past, the perfume is sensational. M so that faces the street to give you privacy right underneath that you can start putting your your hyins you can put your merry goals popping up you can put cor you can put coriander coriander hates the sun hates the sun it grows naturally in a jungle not in the sun so put it underneath all these bushes and you will have coriander every day of the year and it will be fresh. Put it in a sunny garden. It will go to seed and be dead within weeks. So, that’s that’s something for everybody. Yeah. Um, everybody keeps asking me, “How do I grow coriander? I can’t grow it. It just dies.” That’s why anyway, so you’ve got the passion fruit hedge and it’s gorgeous. Everybody, all the school children will want to touch it. Everybody wants to smell it. people walking past and the breeze is blowing go, “Oh, what’s that aroma? It smells like a fresh uh passion fruit ice cream, you know.” Anyway, so as you go through, there are some beautiful, beautiful plants. You can have um you can have a hedge of mixed lavenders. You can have pink and dark purple and mauve. And they can all be um all of those lavenders can be used for cooking. They could be used for medicine. They can be used for flower arrangements underneath the lavenders because lavenders like dry soil underneath there. You could start planting different kinds of bulb plants. So you’re starting to get an edible landscape. As a featured tree, you could have a dwarf mandarin. You another one. It stays green all year round. And then over in the other corners, you can you could have a tangella or a lemon, a Maya lemon. Um, and they stay nice and green underneath those. And and beautiful feature plant. You could have Oh, I’ve just trimmed mine today. You can have a pineapple sage. And if you have never tasted pineapple sage, you have never lived. Okay. It is divine. Absolutely divine. Beautiful in drinks and teas and everything. And so it is golden yellow with tall red, deep red burgundy feather-like flowers. Absolutely gorgeous. So stunningly beautiful. Stunningly beautiful. You can have the most beautiful garden um in the street and it’s all functional. All functional. I love this. It’s such a such a way to live. is really so beneficial. So how do you approach teaching um children or families about the concepts your these concepts through earthkeepers? Well at the property we have we have open days um throughout the year but Steiner schools do you know Steiner schools? Yes we have one in Adelaide that I’m aware of. Right. The Steiner school children come from all over New South Wales and Victoria to come here. Um and we usually host about uh 40 of them at a time with the parents. Uh we have a big function room so it allows us to sit there. Uh the last group of children I had because I grow uh wild strawberries from all corners of the world and uh we had children there that didn’t like strawberries. So I said to them, I said, “Right,” I said, “I’m going to test you now.” And I took the white strawberry from France. Now the strawberry we eat today is man-made. Um the strawberry that you get at the supermarket. There was no such strawberry like that in hundreds of years. The Dutch India Company took the dark red strawberry from the uh Black Forest in Germany, which is all pulp and but it’s got a bright red skin. And they took the vanilla flavored one from the hills of Leyon in France which has got a vanilla flavor and they bred them together. They all right and that produced the first strawberry and then that they built on that and built on that and built on that. So now you’ve got people saying I only like this one. I only like that one. Well, I don’t grow those strawberries. I grow all the wild strawberries from all over the world. The two n the three nices would be the French white vanilla. It’s a white strawberry and then the um one from um a sweet one from Germany um up near the Austrian border. Um and then you’ve got one in from the UK which is absolutely divine. And you can grow those. And with when when you grow strawberries, wild strawberries, they produce they’re a small strawberry. They’re not very big. They’re as most probably as big as the to the fingernail on your the second last finger on your hand. That’s how big they grow. But they pack a punch. They’ve got flavor. What do you think about growing strawberries up in a pipe with all holes in it up off the ground? Well, you can do that if you want. That’s Yeah. But I I have a tendency to have strawberries as ground covers to keep the moisture in the ground. Ah, so it’s better to do it that way. Yeah. You can grow strawberries. These these are wild strawberries or all strawberries like like um dappled light. So you can grow them under that merry gold bush. You can grow them under you can grow them under the around the lavenders. You can grow them. Yeah. Yeah. Okay. So better to have dappled light. Okay. Yeah. What is the philosophy around earthkeepers? I know one of them was work um smarter not harder. Yeah. That’s what that’s one of our rules that we live by. The other one is is um before you take an action or make a decision, you have three reasons for doing so. Yes. And and the philosophy around it is to teach people how to live this way to for the for the betterment of of humanity really. Like our car our car never goes out the gate without having three reasons to go. It’s got to have three reasons to go out the gate, right? Nothing in our life is applied without three reasons to do it. So that makes you organize. It saves you time and it saves you money and it saves you wear and tear on whatever you’re doing. That’s what it does. Yes. Okay. Three reasons to do it. So um all the houses in all the rooms in our house um because we were destroyed by bushfire and we had to rebuild. Every room in the house has got three reasons. It’s got three functions in every room. And and this is when you rebuilt, you made sure that it had three. So all our houses have always had three reasons for every room. Every room has to have three functions. Yeah. Because if you take a house, you take a house out there and say it’s um $800,000 and it’s got a dining room and it’s got four bedrooms and it’s got a lounge room, it’s got a family room and a kitchen, a laundry, that kind of thing. Then you divide it in those rooms into the $800,000. So they all become what? $150,000 each or something. And you’ve got a dining room that just sits there, never gets used, only gets used twice a year. Um it’s $150,000 going to waste. So what do we do? Um we we have multifunctions in all of our rooms. Multiunctions. That’s very clever, too. And when the bushfires was um was it November 2019? November. December 2019. December. December. Yeah. And um most of your property got burnt. 100%. Oh, 100%. I don’t know where I got that from. 100% got burnt. Yep. Gee, but now you have managed to, you know, because you also provide veggies that to the homeless and to the angry and Yeah. And so you’ve managed to now and eggs as well. 60 to 80 eggs a week. Was it 80 eggs go to the homeless? Yeah. Go to the homeless. So you’re they go to they go to Angly Care who provides breakfast for the homeless. And we supply the eggs and we supply supply leaf vegetables and fruit and Yeah. So rewarding. And and so you’ve managed to grow, you know, reestablish your gardens and everything to to be able to do that again, which must be such a delight. And after the after the fire, Paul and I got onto the property weeks after the fire, with the help of f family and friends, we cleaned off one of the concrete blocks of one of the sheds. We put a shed up there. Uh Paul lined it, put a shower recess in it. Um put a put a kitchen that I bought for a dollar from YouTube from online. Anyway, so um uh we made it livable for for us to live in while we were designing the house and doing all that. But what we did is we started cleaning off the land and Paul built a chicken pen and then while he was building the chicken chicken pen I was building all the all the vegetable gardens and um and then one of the charities came up and said to me uh we’ve been talking to the nurseries and the nursery said that if you come down on a Sunday morning and teach all their um their customers from 8:30 till 10:00 then they’ll pay you in fruit trees. So I went round and I got paid in all the berries and the fruit trees and the um Yeah. And so how is the garden looking now these years later five years or so? Functioning. Functioning back to normal. Oh yes. The bananas were the first to come back to life. Yes. And within the within a year of the bananas coming back to life, we got something like about seven hands of bananas off them. Yeah. So, because the fire with the Did that um does that nourish the soil at all? Well, for bananas, that’s what they do. They burn it all down. So, it just naturally came back. Um no, we only we only had um we had a big foe hedge and only three of those survived. Um, we only had one hazelnut plant survive out of eight. All the Every pomegranate survived. Every one of them. Even the rare white pomegranate from Malaysia. That’s a very hard one to find. It’s white. Wow. Um, oh, I know what I know what I got excited about. The cherry guava. Both the cherry guavas came back to life. And because underground they had big roots because they’d been mature plants, they all of these plants that did come back to life came back to life at 100 miles an hour. They really came back to life. Incredible. Incredible. Big ones. Big ones. Yeah, that would have been all the And the most exciting plant that came back to life that got Paul and I jumping around was the passion fruit marry. Oh, yum. Yes. The big hedge. And then the next plant that came back to life after that was the pineapple sage. Then the fruit salad sage. Then the fruican sage. Yes. That’s so good. It’s so good. It just didn’t completely die. And then it did come back. That That’s really amazing. But we only had for all the varieties we had, if we had 10 of one thing, we only got one of them come back to life. Yes. But still it was something. Still it was something. So, what’s the best way to store veggies and fruits? Oh, big question. I could be here for three hours. All right. Well, um, like for instance, if you if you if you go to a market and you buy some cheap onions, then go home and peel your onions, put them in your whiz, chop them up into um big chunks or little chunks, whatever you want. Put some al foil on a tray, sprinkle the onions over the top, open freeze them, and then when they’re frozen, bring them out and put them into bags. And what I do is I put a small freezer bag inside a cup, put the onions in there to measure a cup, which is approximately one onion chopped, and then you just tie that up and you’ve got all your onions already frozen. Yeah, what a great idea. So, that’s that. if you want to do that. Um, if you want to um if you want to open freeze blueberries um or raspberries, any of those, once again, it’s putting all the fruit on a piece of al foil on a tray on a biscuit slice tray in the freezer. Soon as it’s crisp, put it in a bag. Yeah, I’m going to interject with a funny personal story. I I um was on a bit of a health campaign. I was into medical medium Anthony Williams and he was talking about um drinking um wild blueberries and they from memory now they come from Canada and so you could only buy them frozen. So I was buying them and they’re quite expensive and I thought I’m going to grow these myself. So what I did is I got the frozen blueberry and I got the seeds out of it on a little paper towel and then I bought these little pots and put them on the window ledge. I didn’t know what I was doing. I just thought this might do it. And uh planted them and had a few pots and I planted like I squeezed out a lot of seeds which I thought were seeds and uh one started to grow and I thought my goodness I’ve done it. I’m growing a a blueberry bush here and anyway it turns out to be there must have been a eucalyptus tree seed in the soil and I was growing a eucalyptus tree. We didn’t realize till I got old enough for us to sort of smell it and go. So yeah, I’m not also to you. You this is what people miss. Our bodies are climatized to where we live on a day-to-day basis. We acclimatize ourselves to the atmosphere and to all the environment in which we live. And we should only be eating food that is acclimatized to us in the climate in which we live. So taking Canadian blueberries that don’t belong in this country when you live in a hot climate, your body is not suited to that. It’s just like the Germans shouldn’t be eating bananas every day of the week. They wonder why they got a leading leading country in irritable bowel syndrome because they’re eating bananas which is foreign to their diet and foreign to their climate. So you have to eat within this is another thing that we teach people to eat within their region not in within your town but within your region. So you look at your region here where I am we have a hot part of the region and a cold part of the region. So at the colder part of the region we have beautiful wine. Um and at the hotter part we have lovely olives and then at the the warm just lukewarm. This is all growing for the markets. Yes. So you look around and you eat you eat regionally and seasonally. Now that does a lot of things. It it matches your health needs right because you’re acclimatized to where you are. So, it balances that out, but it also cuts down the carbon footprint of people consuming everything in a supermarket that shouldn’t be consumed. Yes, another amazing, very good p piece of advice. Honestly, you’re just a wealth of knowledge, Judith. I’m just always gobsmacked about how much knowledge you have and um how it’s even affecting me personally in my life. And I can only imagine the viewers watching how helpful you are for them as well. It’s getting on now to we’re sort of getting to the end of the time. I have lots of questions still here to ask, but maybe we can do a part two of sustainable living if you’re happy to. Yes. I still want to ask you questions about um Oh, gee, what have I got here for the next show? What’s intercropping? Um what’s it what is natural pest management? Well, we can quickly do intercropping. All right, let’s do that. Inter intercropping is working with plants that help plants. And we’ve given an example of that. We’ve we’ve given an example of the corn being there. Let’s give an example of intercropping with broccoli. Broccoli is a tall plant. Broccoli once you cap the heart, the floweret out of the top of the broccoli, what you do is you feed it with liquid fertilizer. just once a good dose of liquid fertilizer. You make sure you water it regularly and it will it will shoot um broccoli from each of its stems. Broccoli will stay in your garden for up to 18 months producing food, right? Mo most people don’t realize that all plants have a history a long time. Anyway, so once you broccoli there, that’s your tree. And so you start looking at things. So you get basil plants and you plant your basil underneath the broccoli. So as it’s growing up and you get cold winds or heavy rain, it doesn’t get damaged. Underneath the broccoli there, you’ve got lettuce in there. You’ve got beetroots going in there. You’ve got silver beat going in there. Um you’ve got little clump spinaches going in there. Um yeah, and that’s intercropping. That’s intercropping. Creating a forest. Creating a forest. All right. Well, thank you again like for your time. I’ll just talk about your book. If people would like to buy the companion gardening book, it’s on Judith’s website. Um www. earthkeepers.com.au. Um and then um you might down the track um do private consultation. If somebody’s in New South Wales and they want to contact you, I’ll put your um they can contact you through they can that’s right. they can contact me through and go from there. And you also you have a Facebook page too, is that correct? Yes, we do. We do. Yes, you do. So, they could find you on um Facebook and it’s Earthkeepers as well on Facebook, just to be sure. Yeah. All right. So, that’s good. And the book, you know, you only it’s only $25, something like that. It’s very affordable and just a it’s a lovely pre presented book and a wealth of of knowledge as you’ve heard from Judith the author herself and got diagrams in it and everything and I think it’s a must have. And you forgot to mention one thing. I wrote that book over 30 years ago. You did? Yes. And it’s been selling every day for 30 years. Every day for 30 years. Yep. Every day for 30 years. The publishers call it an institution. Yeah, I can see why. Well, thank you again for your time and if anybody has any questions, please um maybe put it in the comments down below and I can include that in the next interview with Judith. Yeah. All right. Thank you, Judith, for your time. I’m just so delighted. I can’t I can’t express actually how happy I am to be chatting with you. That’s all right. Yes. All right. Thank you again and um everybody, thank you for watching another episode of Breadcrumbs to Blueprints with Judith Collins. See you next time.