Thursday, January 15, 2015
Friday, December 12, 2014
Monday, December 8, 2014
Saturday, December 6, 2014
|If You Are Interested In …||Go to …|
|Learning more about organics||organicitsworthit.org (operated by the Organic Trade Association)|
|Getting involved in the organic movement||organicconsumers.org|
|Learning about local, sustainable food||sustainabletable.org|
|Avoiding GMOs (and learning more about how to do so)||nongmoproject.org|
|Finding organic recipes||deliciouslyorganic.net|
|Organic household cleaning||cleanmama.net|
|Organic beauty and personal care||organicconsumers.org|
|Organic wine||freywine.com; organicconsumers.org|
By Lisa James
Saturday, September 6, 2014
By Linda Melone
|Boys of Summer||The Ataris||201 BPM|
|Chain Gang||The Pretenders||138 BPM|
|Rebel Yell||Billy Idol||167 BPM|
|Rock This Town||The Stray Cats||204 BPM|
|Beat It||Michael Jackson||139 BPM|
|Power of Love||Huey Lewis||155 BPM|
Thursday, July 17, 2014
2 Tbs. coconut oil, divided
2 small leeks, thinly sliced (white and pale green parts only)
1 small celery stalk
1 large head cauliflower, cored and chopped (4–5 cups)
3–4 cups vegetable broth
1 cup unsweetened almond milk
1/2 cup almond or cashew butter
1/2 cup slivered almonds
1 large bunch fresh chives, divided
1/2 cup olive oil
Heat 1 Tbs. coconut oil in large, heavy saucepan over medium heat. Add leeks and celery, and cook 4–5
minutes until softened. Add cauliflower and 3 cups broth, cover, and cook until cauliflower is soft, 15–20 minutes. Add almond milk and cashew butter, and warm through, about 3 minutes.
While soup is cooking, toast almonds in small pan, and set aside.
Finely chop 2 Tbs. chives, and set aside. Hold remaining chives under hot water to soften and lightly blanch, about 30 seconds. In food processor, combine softened chives with olive oil, and purée until smooth. Strain through fine mesh sieve, and discard solids.
When soup is finished cooking, purée in batches in food processor or blender until creamy and very smooth, adding more stock if needed. Season with salt and white pepper.
To serve, divide soup among four bowls. Drizzle chive oil over each bowl, and sprinkle with almonds and chopped chives. Serve hot.
per serving: 427 cal; 12g pro; 34g total fat (10g sat fat); 24g carb; 4mg chol; 816mg sod; 6g fiber; 5g sugars
Monday, July 14, 2014
2 small ruby grapefruits
2 Tbs. blackberry fruit spread or preserves
1/4 cup unrefined avocado oil
8 cups loosely packed baby spinach leaves*
1/2 cup blackberries
1 small avocado, peeled and cubed
1/3 cup toasted macadamia nuts
Peel grapefruits with sharp knife, completely removing white pith. Cut between membranes to release grapefruit segments, holding over medium bowl to catch juice. Set grapefruit sections aside. Squeeze membranes over bowl to extract remaining juice. Discard membranes.
Whisk jam into grapefruit juice until well blended. Slowly drizzle in avocado oil, and whisk until creamy and smooth. Season with salt and pepper.
In medium bowl, combine spinach, grapefruit sections, blackberries, and avocado cubes. Drizzle with dressing, and toss gently to mix. Sprinkle with macadamia nuts, and serve.
per serving: 363 cal; 4g pro; 27g total fat (4g sat fat); 30g carb; 0mg chol; 80mg sod; 8g fiber; 14g sugars
Friday, July 11, 2014
1 small bunch green onions, divided
1 small lemon
1/4 cup extra virgin olive oil
1 Tbs. minced fresh thyme leaves
1 lb. slender asparagus stalks, tough ends removed
Cut green tops from green onions, and set tops aside. Finely mince one scallion bulb. Reserve remaining
bulbs to use in another recipe.
Grate 1 tsp. zest from outside of lemon, and place in small jar with tight-fitting lid. Juice lemon, and add lemon juice to jar. Add minced green onion, olive oil, and thyme, and shake until well blended and emulsified. Season with salt and pepper.
Arrange asparagus spears in vegetable steamer, and steam over boiling water 2–3 minutes, until bright green and crisp-tender. Add green onion tops to steamer on top of asparagus. Return lid to steamer, and let green onion tops wilt briefly, about 30 seconds.
Remove vegetables from steamer, cool until just easy to handle, and divide asparagus into four bundles. Tie one or two pieces of green onion around center of each bundle.
To serve, arrange bundles on platter or individual plates. Drizzle vinaigrette over each bundle, and serve with additional dressing on the side.
per serving: 147 cal; 2g pro; 14g total fat (2g sat fat); 5g carb; 0mg chol; 11mg sod; 2g fiber; 1g sugars
Monday, July 7, 2014
4 large squares parchment paper
1 ½ cup packed arugula leaves
1/2 cup fresh basil leaves
2 small garlic cloves, minced
2 lbs. wild Alaskan salmon, cut into 4 equal pieces
Preheat oven to 375°F. Fold one parchment square in half, and draw half heart shape on paper. Cut and unfold to make heart-shaped piece of parchment. Repeat with remaining parchment pieces.
Combine olive oil, arugula, basil, and garlic in food processor, and process into thick paste, adding water to thin if needed, 1 Tbs. at a time. Season with salt and pepper.
Wash salmon, and pat dry. Place one parchment heart on flat surface. Arrange one piece of fish on one half of parchment. Spread pesto evenly over fish. Fold parchment over fish. Starting at pointed end of parchment, crimp edges together, making 1/4-inch folds around fish to create a half-moon. Place on baking sheet, and repeat with remaining parchment, fish, and pesto.
Bake 10–15 minutes, depending on thickness, until fish flakes easily with a fork. Transfer packets to individual serving plates, and slit parchment open just before serving.
per serving: 574 cal; 49g pro; 41g total fat (7g sat fat); 1g carb; 102mg chol; 107mg sod; <1g fiber; <1g sugars
Saturday, July 5, 2014
Want to be more beautiful? The formula for promoting smooth, glowing skin doesn’t have to be complicated, cost hundreds of dollars, or take months to work. It can be as simple as eating a diet high in fruits, vegetables, and healthy fats; drinking plenty of filtered water; and avoiding excessive caffeine consumption, which dehydrates cells and makes fine lines more noticeable. Other skin-zapping foods: sugar, which damages collagen and elastin, the fibers in skin that keep it smooth and firm; refined and high-glycemic carbs, linked with an increase in acne breakouts; and alcohol, which dehydrates cells and causes dilated blood vessels and facial redness. In addition, a few foods top the list for skin beautifying. Some of the best:
1. Asparagus is high in antioxidants including glutathione, which helps protect skin from sun damage and minimizes the effects of aging. It’s also high in vitamin C, beta carotene, selenium, zinc, and other skin-beautifying nutrients, and works as a natural diuretic to reduce puffiness and swelling. Eat it very lightly cooked or raw to protect the glutathione content.
2. Salmon contains 2-dimethylaminoethanol, or DMAE, a compound found naturally in the brain. DMAE protects cell membrane integrity to keep skin smooth and firm, and helps inhibit the body’s production of arachidonic acid, a compound that encourages wrinkles, sagging, and signs of aging. Salmon also contains omega-3 fatty acids, which reduce the risk of skin cancer. Choose wild Alaskan salmon instead of farmed. Sardines and other small fatty fish have similar benefits.
3. Almonds are rich in monounsaturated fats that keep cell membranes strong and flexible, encourage smooth skin, and prevent and treat eczema. Almonds are also high in vitamin E, a powerful antioxidant that can not only protect against, but also reverse, skin damage from the sun’s UV rays. Other nuts have similar benefits.
4. Avocado contains the skin-healing vitamins A, D, and E, and is rich in antioxidant carotenoids that prevent free radical damage to skin cells. Studies have shown that some constituents of avocado offer protection against UV damage to skin cells. And like almonds and other nuts, avocados are high in monounsaturated
5. Spinach is rich in vitamin K, a fat- soluble vitamin that helps keep skin springy and firm and helps prevent wrinkles and fine lines. It’s also a good source of lutein, a type of carotenoid that helps protect the skin from sun damage. Plus, spinach contains zinc, which guards against blemishes and breakouts.
6. Ruby red grapefruit gets its pink hue from a potent antioxidant called lycopene (also found in tomatoes and guava) that fights free radical damage to the skin and protects against wrinkles, sagging, and skin discolorations. Several studies have shown that lycopene can also protect against burning from the sun’s UV rays.
7. Cauliflower, like other cruciferous vegetables, is rich in glucosinolates, cancer-preventive compounds that also protect the skin from free radical damage. Studies show that isothiocyanates, which are converted from glucosinolates, can prevent wrinkles and stimulate skin detoxification. In one study, an isothiocyanate extract increased firmness and smoothness of skin in people who worked outdoors in the winter and were exposed to cold weather and low humidity.
8. Arugula, like cauliflower, is rich in glucosinolates and isothiocyanates, cancer-fighting compounds that also protect the skin from free radicals and sun damage. Some studies show that isothiocyanates prevent inflammation in the skin and can protect against psoriasis. Arugula also stimulates the liver, and can promote skin detoxification.
9. Blackberries are good sources of skin-protective vitamins A, C, and K. They are also high in anthocyanins, the compounds responsible for their deep purple color and their ability to protect against cellular damage. Blackberries contain another antioxidant called ellagic acid, which helps shield the skin from damage by the sun’s UV rays and helps repair existing damage from excessive sun exposure. Blueberries, strawberries, and raspberries have similar benefits.
Saturday, May 24, 2014
Thursday, April 10, 2014
- Nutiva Organic Red Palm Oil is a versatile baking and cooking oil - the red palm adding a rich, earthy aroma and a great buttery taste.
- The palm oil is high in antioxidants, Tocopherois/Tocotrienols (Vitamin E), and Beta-Carotene (Vitamin A).
- It offers zero trans fats, and is both Kosher and Vegan.
- It's cultivated in harmony with nature - rainforests and orangutan habitats are unharmed.
- The palm oil is organic and grown on small family farms in Ecuador.
- It can be used in rice, quinoa, muffins, smoothies, spreads, sauces, soups, stews, fish dishes, guacamole, popcorn and medium-heat sauteing.
Monday, January 20, 2014
Monday, January 13, 2014
Water Bottle Pollution Facts
- Americans use 17 billion barrels of crude oil used annually for 1-time-use water bottle manufacturing - not including transportation resources.
- Over 80% of empty water bottles end up in landfills.
- Bottled water tested, contained contaminant levels that exceeded strict state health limits. "One study found that hormone-disrupting phthalates had leached into bottled water that had been stored for 10 weeks."
- For intestinal health avoiding chlorine is crucial. Chlorinated water kills the good bacterial in the body.
- "Studies show- a strong link between chlorinated water supplies with elevated trihalomethane levels and cancers of the bladder, kidney, liver, pancreas, gastrointestinal tract, colon and brain," - Jordan S. Rubin, N.M.D.
- Chlorinated water can contribute to dry skin. - 70% of the skin's blemish and wrinkle fighting hydration comes from the water we consume." Phd. Kat James
- "Drinking chlorinated water, causes scarring of the arteries." - Kevin Trudeau
Tuesday, October 1, 2013
Information collected from matefactor.com
The yerba mate plant, which is really a tree, is an evergreen from the Holly family that grows in the subtropical forests of South America. The yerba mate tree, from the Aquifoliacae family, stands between 6 to 8 meters tall, being able to reach even 15 meters. There are many different species in the family, the Ilex gender having more than 550, the holly plant included, 280 species found in South America, 60 of which occur in southern Brazil. Only 3 species though are used in the mate industry (I. paraguariensis, I. angustifolia, I. amara), Ilex Paraguariensis being the most important. The mate plant, due to the widespread genetic variety of the Ilex family, may have white or light purple stems, and thick waxy leaves that may present dented or smooth edges.
The amount of xanthene alkaloids in the leaves of maté is believed to be directly related to the quality of the soil. This influences the flavor of the yerba mate giving it a milder taste. This flavor varies from region to region, the soil of southern Brazil presenting drastic variations in mineral content, texture, and organic mass. The tendency though, is for the cultivated maté to have a stronger bitterness, and probably higher xanthene content. The native trees, which grow in the nitrogen-rich topsoil of the Paraná Pine forests, tend to have a milder bitterness, characterized by a stronger leafy flavor. Obtaining the right balance of these is the secret to having a stable, fresh tasting yerba mate.
Monday, September 23, 2013
In our 24‐hour news cycle, headlines are written to shock and scare, and most reporters don’t have the grasp of medicine needed to critically evaluate whether a study is valid or not and publication in a medical journal is no assurance of research quality.
That’s something to consider when you see negative reports on dietary supplements. For example, a recent article in the Archives of Internal Medicine claimed that older women who took a variety of supplements‐including multivitamins‐ had a greater risk of death from disease. But the conclusions drawn from this article were suspect, at best.
For one thing, the Archives study had serious flaws. The subjects were asked to remember, on three different occasions over a span of almost 20 years, which supplements they had taken. This type of data collection is notoriously inaccurate. After all, do you remember exactly what you took years ago? And would something you took 20 years ago actually cause your death today? It’s doubtful.
The researchers also ignored the fact that older people have a higher risk of death simply because of their age, their greater likelihood of having serious age‐related diseases, and their likely use of multiple prescription drugs with attendant side effects.
Monday, September 9, 2013
Who among us is resolute enough to get through the holiday season without enjoying—or, for that matter, baking—sweets? While a few extra calories in natural sweeteners and syrups won't hurt most of us, the new breed of sugar substitutes might. Alarmingly, sugar's kissing cousins may be even more harmful to your health than sugar itself.
DID YOU KNOW?
When you overindulge in salty foods, your body craves sweets more than usual. Experiment with herbs and spices that increase flavor without salt or sugar.
SUGAR FREE DOESN'T=HEALTHY
The perception of sugar free is not unlike that of fat free in the 1980s and early '90s. Ever since we started slashing fat, we've gotten fatter. With all the new sweeteners on the market today (like high-fructose corn syrup and Splenda), refined sugar consumption has declined, but that doesn't mean people are consuming fewer calories. In fact, when Jelly Belly added Splenda (aka sucralose) to its sugar-fee jelly beans, this artificially sweetened candy had only one calorie less than the original! But the real problem is that Splenda has been linked to a variety of unwanted symptoms from bloating and stomach cramps to headaches. Even the company Web site has warned against giving sugar-free jelly beans to children under three years of age. Another popular artificial sweetener, NutraSweet (aka aspartame or Equal) appears to deplete the body's supplies of chromium—a trace mineral critical in sugar metabolism—and may increase cravings for sweets. Aspartame has recently been linked to migraines, particularly in children and teens, possibly as a reaction to its metabolite formaldehyde. The Center for Science in the Public Interest has concluded that Sunette (aka acesulfame potassium, or Sweet & Safe and Sweet One) may cause cancer, so avoid these sugar substitutes. Even older artificial sweeteners, like Sweet'N Low (aka saccharin), a petroleum derivative, can cause problems in sensitive individuals.
Monday, August 26, 2013
With ChagaMax, all the raw materials are from remote sources and are completely wild. There could be no purer or more powerful supplement known. In fact, it is so powerful that for many people only one
capsule daily is necessary. Wild chaga is a dense source of a wide range of nutrients, including B vitamins, minerals, sterols, and enzymes. Regarding the enzymes chaga is exceedingly high in SOD (superoxide dismutase); in fact, it is the highest source of this substance known. Regarding sterols, it is also exceedingly dense. So is birch bark and wild oregano. These sterols are hormone-like, and they help the body make its own hormones. The body needs all the hormone support it can get. In this regard ChagaMax is essential.
There are also the glucans, which boost the immune system or, in fact, normalize it. Plus, there are the wild oregano ﬂavonoids, such as quercitin, which also help regulate immunity.
Additionally, wild oregano is a dense source of phenolic compounds, like carvacrol, which are natural antiseptics. Wild oregano, birch bark, and chaga are all top sources of natural minerals such as potassium, phosphorus, calcium, zinc, copper, and magnesium, all of which are needed for healthy tissues.
Now is the time to get the most potent natural complex known, containing the King of All Herbs—wild chaga, and the Delight/Joy of the Mountains—wild, raw oregano. Get the joy of ideal health throughthe powers of wild nature. Get only the original wild, raw chaga capsules plus wild birch bark and oregano, ChagaMax, and experience the real power of wild nature.
Monday, August 12, 2013
Beyond The Label—Myra Michelle Eby
Body care and cosmetic products are not regulated like foods, so many products actually contain toxic chemicals that aren't listed on the label. While this provides a challenge to consumers, there are things you can do even if the label doesn't tell the whole story. Here are a few suggestions:
YOUR NOSE KNOWS. Trust your senses to help you determine if something is pure. Seek out products that smell and look fresh. Products that have heavy scents and unnatural-looking colors probably contain artificial ingredients and toxic fragrances.
Monday, July 29, 2013
The Wild Chaga Mushroom ... The Secret of the Forest
Chaga is a wild growth of immense powers. Everyone needs more power, so everyone benefits from chaga. Real chaga is truly wild. It grows in the far northern forests, where the ecosystem is intact. This is crucial, because there is a vast difference between wild plants which grow in pure nature and farm-raised plants. Chaga thrives in the remote wilderness, growing on wild birch trees. It consumes and then concentrates the natural power of these trees. A polypore fungus taking up to twenty years to mature, chaga is a true force of wild nature. There is now man-made chaga grown in vats and labs. Do not accept cheap imitations.
The “Gift from God”
Rather than soft like a mushroom, chaga is hard, almost as hard as wood. It is unique, nothing like common mushrooms. In fact, chaga is the most nutritionally dense of all tree growths. Known by the Siberians as the “Gift from God” and the “Mushroom of Immortality,” this vibrant growth has been used by humans to support health for thousands of years. The Japanese call it “The Diamond of the Forest,” while the Chinese deem it “King of Plants.” For the Chinese that is saying a lot, since they have an immense history with countless plants. Now, you can get the great powerful secret of the Orient through North American Herb & Spice’s wild chaga supplements. Despite this exceptional status, most Americans are unaware of it.
To survive in harsh climates, chaga concentrates natural compounds for its protection, and that is why it is so powerful. To strengthen the tree, as well as heal, it makes potent phytochemicals, including sterols, phenols, and enzymes. Researchers have inoculated sick trees with chaga to strengthen them. People benefit by consuming these forest-source phytochemicals and nutrients.
Monday, July 22, 2013
It’s a well-known fact that conventional cleaners contain hundreds of chemicals that unleash harmful toxins and contaminate our waterways once discarded. What you may not know is just how harmful these chemicals can be. They can act as respiratory irritants, potential carcinogens, neurotoxins, mutagens, teratogens, and endocrine and hormone disrupters. Certain ingredients call Volatile Organic Compounds (VOCs) are added to most cleaners to enhance their performance, but can impair neurological functions. Manufacturers of conventional cleaning products are not held to any labeling requirements, making it difficult for even the savviest consumer to tell what they are being exposed to.
The good news is that some of the most
environmentally friendly cleaning products can be found right in your own home or store.
Spring cleaning the natural way:
Soap, water, baking soda, vinegar, lemon juice and a coarse scrubbing sponge can take care of most household cleaning needs
To Clean glass, use a mixture of half white vinegar and half water
Baking soda and cornstarch are both good carpet deodorizers
To clean mold and mildew, use a mixture of lemon juice and white vinegar and salt.
A paste of baking soda, salt and hot water makes a good oven cleaner
Taken from Green Housekeeping by Lisa Madsen.
Monday, July 15, 2013
by Bruce Boyers Joel Salatin—farmer, author, featured speaker, and the subject of several documentaries—has spent his life learning from nature how a food system is supposed to function, and putting it into practice at his Polyface Farm. Then, raising…