Wednesday, December 18, 2013

Merry Christmas to all!

Tis' the season of hustle and bustle, but it is also the season of Good Will!

Embrace this holiday season by refreshing your soul with the news that Jesus Christ was born.  God has a plan for the world so we do not need to worry.  We are just passing through here to be with him.  I pray you let His Love, Joy, Hope and Peace enter your heart and bring healing to your tired spirit. 


Wednesday, November 20, 2013

Do I need an iodine supplement?

Iodine is an important element in the body.  It helps with the function of many of the glands in the body that produce hormone that control our body's metabolism.
The most well known gland that uses iodine is the thyroid gland.  

Hyper and Hypo thyroid symptoms

If the thyroid gland is hyper active, then you may have these symptoms:
  • Hot flushes, sweating
  • Trembling
  • Weight loss
  • Diarrhea
  • Hair loss
  • Nervousness, hyperactivity
  • Emotional instability and irritableness or fatigue
  • Insomnia and restlessness
  • Potency problems
  • Racing heart
     
If the gland is under active (hypo), then you may have these symptoms:
  • General loss of energy and power
  • Slowed metabolism
  • Overweight
  • Tiredness
  • Difficulties to concentrate or mental slowness
  • Constipation
  • Sensitivity to cold
  • Slow pulse
  • Waxy skin thickening and swelling (myxedema)
  • Dry skin
  • Deep, hoarse voice
  • Brittle, dry hair
  • Loss of sexual desire or potency problems
  • Sometimes even depression
     

    Other organs

    Not only does the thyroid require iodine to produce the thyroid hormones, but these other glands and organs also need iodine. 

So where do we get iodine? 

Here are 7 foods rich in iodine:
  1. Sea Vegetables (like seaweed)
  2. Cranberries
  3. Organic Yogurt
  4. Organic Navy Beans
  5. Organic strawberries
  6. Himalayan Crystal Salt
  7. Potatoes
http://www.globalhealingcenter.com/natural-health/iodine-foods/

Too little iodine or too many halogens?

People in many countries, including ours, suffer from what appears to be a lack of iodine in our diets.
In the 1920s many people in the Pacific Northwest and the Great Lakes Regions suffered from goiters.  The Morton Salt company started distributing iodized salt nationally.    http://en.wikipedia.org/wiki/Iodised_salt

What doctors are now seeing is an increase in halogens in the body.  

Iodine is a halogen, but so is fluorine, chlorine and bromine.  Too much of these elements will block our body's access to iodine.  So, even though you may have plenty of iodine, you are not able to absorb it correctly.  Your thyroid and other glands absorb these other halogens and you are not able to absorb the iodine that you need. 
Other chemicals that can be blocking absorption of iodine are mercury, amiodarone and lithium and a deficiency in tyrosine, selenium and zinc,
http://www.drlaurendeville.com/articles/epidemic-hypothyroidism/


Currently, bromide is found in pesticides (methyl bromide),  some bread products (potassium bromate), brominated vegetable oil that may be added to citrus-flavored drinks, hot tub cleansers, certain asthma inhalers and prescription drugs, plastic products, some personal care products, and some fabric dyes.
http://weeksmd.com/2010/05/thyroid-problems-check-your-halogens/
 


So before you start supplements, start with your doctor and get your levels checked.

In the book, The Hypothyroid Diet by Kevin Dobrzynski, DN, it is proposed that we are getting enough iodine in our diets, but the receptors are being blocked by the bromine, chlorine, fluorine and astatine that we are ingesting.  These halides are blocking our absorption of iodine.  So, first we need to reduce the halogens and eat iodine rich foods like fish, seaweed, vegetables and eggs.  There is also iodine in yogurt, condensed milk and cheddar cheese.  We can reduce the halides with good water filtration.



Then after 6 months hormone production is still slow, you may want to look into a natural supplement like Good Herbs Cell Salts.   It is made of Arrow Root, Bladderwrac*, Irish Moss, Kelp (Atlantic)  Purified Water, 27% Whole Grain Alcohol.

Friday, November 15, 2013

Recipe for Success! - Tammy Meyer, Life Coach


A New Recipe….. for Success! This recipe includes a big heaping portion of top tips from Certified Life & Business Coach, Tammy Meyer!

The gesture of sharing recipes has always been a flattering, open exchange. We attend potlucks, host our closest friends and family, and when there are no left-overs, or when someone asks for a recipe, we feel flattered! The question I get most often as a Life and Business Coach is “What does a Life Coach do, exactly?” Every time I get this question I feel flattered, as if someone’s asking for my recipe; my recipe for their success. Coaches don’t give advice or tell others what to do. They do help others help themselves. This unconventional recipe shares some of the best practices and common ingredients that my clients use for their success. (Yes, there is a secret ingredient!)


Recipe for Success

Total prep time: unlimited.
Take your time. Connect with how you work best. Are you motivated by a deadline? Or does letting go of a timeline allow you to gain clarity around what you truly want?

Ingredients:
1 full serving of ‘get clear on what you want’
1 daily list of your 6 most important things
1 gratitude journal
2 to 3 self care activities
1 full circle of personal boundaries
1 secret ingredient

Start with a full serving of ‘getting clear’ on what you truly want. No one else but you can determine this. Having a judgment free space to think, to brainstorm, and to ask “What if?” can sometimes be the missing ingredient to get closer to what you truly want. Think of this step as an experiment. Just see what comes up for you. Give your self permission to think limitlessly, setting aside fear and doubt, just for now. You can always let it creep back in, if you choose.

Write your ‘6 most important things’ list every night. The exercise of making this list allows you to clarify and focus on tasks that must be accomplished. Before you finish work every day, make a list. Before you go to bed at night, make a personal list. It helps you be more present at home and more productive at work by allowing you to focus on the ‘right here’ and the ‘right now’. Making a list also allows you to sleep better by not having your ‘to-do’ list running circles in your mind. Get it on paper every day. Start with it every morning to help prioritize your time. It will become a new habit.

Keep a gratitude journal. Every day, write down 5 things you are most grateful for. This is one of the most enjoyable activities for many of my clients. It can be a quick and simple bullet point list or a paragraphed journal entry. Do what resonates for you. Some days it can be difficult to find gratitude. The list might just cover the basics; a roof over your head, good food to eat. Other days it will include the juicy moments in life, lessons learned, experiences, people, and blessings. What happens over time is a subtle shift. By opening your mind and by gaining a new perspective of possibility thinking, new opportunities arise because you see things differently. When we approach life from a place of gratitude, we take the focus off of us and become more giving, more self-less.

Discover what self care means to you. True acts of self care include activities or time spent just for you. Determine what gives you energy. If you had one day or even just one hour all to yourself, what would you do? Find time on a regular basis to take care of you, remembering that you get to define ‘regular’. It could be once a month, once a week or something daily.

Identify your boundaries. Every time you say yes to someone else, with words or actions, you say no to yourself. Where and when in your life do you need to say yes, and when do you need to say no? How do you learn to say no with compassion? Boundaries are one of the most common topics I work on with my clients. Healthy boundaries keep the good in and the not-so-good out. It’s natural human instinct to want to change external factors, like circumstances or other people and their actions. Without healthy boundaries, we give others our power. Healthy boundaries release frustration and disappointment. Having healthy boundaries keeps our focus on what is within our control, what is out of our control, and what we can do to better ourselves and our situation.

Secret Ingredient. The secret ingredient to this recipe for success and for any forward progress is accountability. Accountability is the key ingredient to a successful coaching relationship. We call all have good intentions and truly want change. Until we are willing, supported, and accountable to doing things differently, we continue to live out of habit. Sprinkle in just enough accountability and we begin living with intention and working by design instead of by default. Each of my clients determines next steps from one appointment to the next. This creates momentum and consistent progress to achieve what they truly want in life and business.  Knowing that they are ultimately accountable to themselves, they get to choose what they want to do and when they want to do it. I help them help themselves. I’m truly flattered to share my coaching recipe for success. I am curious to know what your favorite ingredients are in this recipe. How would your life and business be different with a new recipe for success? Contact me for a complimentary chat, and bring one of your recipes to share! tammymeyerlifecoach@gmail.com


Tammy is certified by the Institute for Life Coach Training, which is accredited by the International Coach Federation. She does personal life and business coaching in person and via phone internationally. She has a B.A. in Organizational Leadership and Exercise Science. She is certified as a Yoga Instructor by Yoga Fit. She is a certified Health Fitness Specialist, ACSM; Certified Personal Trainer and Corrective Exercise Specialist, NASM; and a Specialist in Fitness Nutrition, ISSA. Tammy’s favorite Wild Tree product (although difficult to pick just one) is the Guacamole seasoning!

Stay healthy with Superfoods!

Stay Healthy With Superfoods!

Ever see these things in your health food store and wonder what to do with them? Here is a summary of Superfoods and what they can do for you.  As any food, you want to eat them in moderation and when you feel your body needs them. Fall is a great time of year to add superfoods to your diet to be strong against colds, viruses and other seasonal illnesses.  Also refrain from eating and drinking dairy which causes phlegm and inflammation of the sinuses.  Some local stores are Infinity and Beyond, 5 Seasons, Health Nuts and Coast Health Nutrition.

Superfoods are a class of the most potent, super-concentrated, and nutrient-rich foods on the planet.
Extremely tasty and satisfying, superfoods have the ability to tremendously increase the vital force and energy of one's body, and are the optimum choice for improving over-all health, boosting the immune system, elevating serotonin production, enhancing vitality, cleansing, lowering inflammation, and alkalizing the body. Nourishing us at the deepest level possible, they are the true fuel of today's “superhero.”   - David Wolfe, raw foods expert

1. Cacao (Raw Chocolate) — The seed/nut of a fruit of an Amazonian tree, cacao is the highest antioxidant food on the planet, the #1 source of antioxidants, magnesium, iron, manganese, and chromium and is also extremely high in PEA, theobromine (cardiovascular support), and anandamide. Raw Chocolate improves cardiovascular health, builds strong bones elevates your mood and energy, and increases longevity.
2. Goji Berries (Wolfberries) — Used in traditional Chinese medicine for over 5,000 years, goji berries are regarded as a longevity, strength-building, and potency food. This superfood contains 18 kinds of amino acids, including all 8 essential amino acids, up to 21 trace minerals, high amounts of antioxidants, iron, polysaccharides, B & E vitamins, and many other nutrients.
3. Maca — A staple in the Peruvian Andes for thousands of years, this adaptogenic superfood increases energy, endurance, strength, and libido.  Dried maca powder contains more than 10% protein, 20 amino acids, including 7 essential amino acids. As a root crop, maca contains five times more protein than a potato and four times more fiber.  Increases your oxygen capacity which helps with acclimating to high altitudes.
4. Hemp Products eaten in their RAW form — Hemp seeds are packed with 33% pure digestible protein, and are rich in iron, amino acids, and vitamin E as well as omega-3's and GLA. Hemp is a perfect food for growing children and adults looking to increase protein intake.
5. Spirulina and AFA Blue-Green Algae — Spirulina is the world's highest source of complete
protein (65%) and best take in hot dry climates. Spirulina provides a vast array of minerals, trace elements, phytonutrients, and enzymes. AFA Blue-green algae, better in cool/damp climates, is a wild-grown superfood that is made up of 15% blue pigmented phycocyanin which, according to Christian Drapeau in his book Primordial Food, increases our internal production of stem cells. Both Sprirulina and Blue-green Algae are vital superfoods.
6. Bee Products (honey, pollen, and propolis) — Bee pollen is the most complete food found in nature containing nearly all B vitamins especially vitamin B-9 (folate) and all 21 essential amino acids, making it a complete protein. Honey, in its organic/wild, raw, unfiltered states is rich in minerals, antioxidants, probiotics, and enzymes. If your metabolism can handle sweeteners, honey is the best. Russian research indicates that honey is a longevity superfood.
7. Camu Berry — Highest Vitamin C source on planet. Great for rebuilding tissue, purifying blood, and enhancing immunity, and energy. Camu berry is one of the best anti-depressants, immune building, and eye-nourishing superfoods in the world.
8. Sea Vegetables (kelp, dulse, nori, hijiki, bladderwrack, chlorella, etc) — Rich in life-giving nutrients drawn in from the ocean and sun, sea vegetables help remove heavy metals, detoxify the body of radioactive iodine, provide numerous trace minerals, regulate immunity, and decrease the risk of cancer. Seaweeds benefit the entire body, and are especially excellent for the thyroid, immune system, adrenals, and hormone function.

Sunday, October 27, 2013

What do I do with all of this cabbage?

Time for another awesome recipe!
I bought some red cabbage for another dish I was making and my organic produce for the week included a head of green cabbage.  What do I do with all of this cabbage?

I pulled out my favorite cookbook "Nourishing Meals" by Segersten and Materre and make the Orange Wasabi Cabbage Salad on p.222.  The family loved it!  We wanted it a bit more tangy so I added more apple cider vinegar to taste.

3-4 cups of thinly sliced green cabbage
3-4 cups of thinly sliced red cabbage
4-5 carrots, peeled or shredded
3-4 green onions, sliced into thin rounds

Dressing -
1/2 cup fresh squeezed orange juice
1/4 cup extra virgin olive oil
2 tablespoons of apple cider vinegar or coconut vinegar (I used 4)
2 tablespoons wasabi powder  (I had paste so used 1 tablespoon)
1/2 teaspoon Herbamare (I used 1/4tsp sea salt with 1/4 teaspoon mixed herbs)

For a fast prep I ran everything through a food processor using the shredding disk and put it in a large bowl.
Prepare the dressing in a small bowl by whisking the ingredients for about a minute.  Pour dressing over the salad, toss and serve.

I had the salad the next day and it was not soggy but soaked up the great dressing!

Enjoy!  - Janet :)

Monday, September 30, 2013

Making the break from processed foods

Processed food has become the staple of the American diet.  We identify our foods by brand names, coupons and commercials.  Many of us have forgotten or may not even realize that Kraft, Jello, Cheeze-wiz, Butterball and Cool Whip are not names of food, but brand names! 

How did we get here?
After the drought and depression of the 1920s-1930s, America went to war.  Food was hard to come by and food rationing began.  Many people planted "victory gardens" in their backyards so they could have fresh vegetables on the table.  Those with farms sold their canned foods "preserves", usually kept to preserve food over the winter, to families who didn't have fresh food available. 
During the 50s and 60s the food industry started applying the principles of mass production to food.  The surplus food was then processed into different food products that lasted longer than "preserves" on the market shelves.  Products such as SPAM, cereals, t.v. dinners and snack cakes appeared on shelves.  This food was edible, but low in nutritional value.  But, when fresh food was not available, these food products kept people alive.

Now we live in a society that tends to eat food products more than real food.  Many families buy all of their food in a jar, box or can.   From this lifestyle, American has seen a boom in obesity, diabetes, heart disease, cancers and other chronic illnesses.  When the body does not get enough nutrients or gets an abundance of artificial colors, flavors and ingredients; the liver cannot remove all of the toxins and they are stored in our fat cells.   This back-up of your systems can lead to reduced liver function, problems with your gallbladder and colon, and diverticulitis of your intestines.  It also leads to sluggish adrenal glands and a slowing of your metabolism and hormones in your body.  Your body can then start malfunctioning, cancers form or your immune system starts to attack your thyroid, parathyroid, hypothalamus and pituitary glands.  Watch Super Size Me to see how your body starts to shut down.  It took Morgan Spurlock 30 days to get sick, but for most people it creeps up over several years.

Washington, D.C. July 7, 2011 - Mississippi was named the most obese state in the country, according to the eighth annual F as in Fat: How Obesity Threatens America's Future 2011, a report from the Trust for America's Health (TFAH) and the Robert Wood Johnson Foundation (RWJF). Mississippi's adult obesity rate is 34.4 percent.  Adult obesity rates increased in 16 states in the past year and did not decline in any state. Twelve states including Mississippi now have obesity rates over 30 percent. Four years ago, only one state was above 30 percent. Obesity rates exceed 25 percent in more than two-thirds of states (38 states) 



Eating fresh, real food unlocks the toxins in your cells and allows your body to release them through your daily bowel movements, sweat and urine.  Eating and drinking greens, vegetables and fruits gets the nutrients back into your cells!

So how do you make the break from processed foods? 

1. Stop buying them.  If a food item has a shelf life of longer than a week then it's processed with added preservatives, unless it's dried or jar'ed "preserves".  There is no healthy processed food, no matter what the commercials tell you.
2. Clear out your pantry, fridge and freezer.  If you have something in a container (box, bag, can or jar) look at the ingredients.  Look for chemical names you can't pronounce and toss them out.  Look for anything artificial or with added colors or dyes and toss them out. 
3.  Shop once or twice a week and buy things from the outside edge of the grocery store or at a farmers market.   Stock your refrigerator and freezer with fresh bought food or fresh picked food from your garden. 

Ready for a challenge?  100 days of real food

 

Monday, September 16, 2013

Make real food, convenient food!

Why did we start turning to processed and fast food?  Cost and convenience.
But, when you really look at how much you spend on cookies, cereal, candies, protein bars, sodas and fast food meals, and look at how low in nutrients this "food" is, we can SAVE money by eating real, whole foods. 

The question I get the most is how do you make real food convenient? We don't have fresh fruit vending machines or fruit or salad stands on our way to work or school. 

There are several ways to make real food convenient!  I like using these insulated bags.  They come in all sizes.  When I need to take our meals on the boat I used a much larger tote.  Keep them cold with ice.  Just take an old water bottle and fill it 3/4 full with water and then stick it in the freezer.  You can reuse this bottle several times. 
Now load up with some fresh fruit, yogurt and/or hummus.  You can also pack a meal or a salad in a container to take with you. 

Here is a list of some of the things you can pack to eat during the day.
Dried:  nuts, dried fruit, tea bags (to add to water for hot or cold tea), honey or agave, dark chocolate
Fresh:  piece of fruit, almond and/or peanut butter, hummus, salsa, yogurt, carrot & celery sticks, broccoli & cauliflower pieces, sliced zucchini, squash or cucumber, whole food smoothies and juiced veggies and fruit
Meals:  leftovers, salads

Drink a little over 32oz of water (1 liter) for every 50 lbs of body weight, and eat delicious real food to increase your energy and improve your health!

Thursday, September 5, 2013

Easy Pot Pie recipe

Chicken Pot Pie
Tonight I tried Wildtree's new pot pie recipe and seasoning mix.  Wow! It turned out great!
Total time 55 min.

Ingredients:
I did mine differently than the instructions because we do not like peas and corn, and didn't have chicken breasts handy.

Heat oven to 400 degrees.

Filling:  (20 min)
1 lb of ground chicken
1 diced red potato
1 diced green pepper
1/2 diced onion
1 package of Wildtree Pot Pie seasoning mix  (New this Fall)
Brown the chicken and add the diced veggies. Then add 1.5 cups of water and the pot pie seasoning mix.  Add 1-2 tsp of corn starch to thicken.  Bring the mixture to boil and then put in a pie pan.

Pie crust: (35-45 min)
1 cup of flour
1/8 cup of oil
3 tsp of water
Mix the ingredients in a bowl with a spoon until it looks crumbly.  Squish it into a ball and roll it between two sheets of wax paper.  Put the crust on top of the filled pie pan and poke a hole in the center.

Bake for 35-40 minutes until the crust is brown. 

Click here to see more!
http://www.mywildtree.com/shop/productdetail.aspx?prod=10831 



Wednesday, August 14, 2013

Herbs for the Nervous System

I went to a great presentation by the Gulf Coast Herb Society today.  It was a presentation by Sharon Murphy on Herbs for the Nervous System.  Sharon, from New Orleans,  has used whole herbs, tinctures and teas for her own healing and is sharing it with others.  She is such sweet lady, and gets very animated when she talks about the power of these simple plants.  Sharon brought in some of her own herbs which she grows in pots on her back porch and told us about the ones she grows in her garden.  When asked why she brought a Ginger plant, she said, "It's not a plant for the nervous system, she just wanted to come along!"  I love how she personalizes her herbs by calling them "she". :)

Here is a quick summary of what I learned.
- Most herbs heal more than one part of the body which is why you don't get a straight answer as to what herb to use for what ailment.
- There is a consensus as to what herb to use for a given situation.
- Herbs for the nervous system are catorgorized in 3 ways:
  1.  Nervine tonics - Good for balancing and healing nerve issues.  If you are anxious it calms you, if depressed and foggy it give you energy and focus.  Damiana, Skullcap, Vervain, Wood Betony, Motherwort and Oat grass.  These herbs are described as giving you a warm hug when you drink the whole plant as a tea. 
  2. Relaxants - These are herbs that primarily provide calm and relaxation.  Black Cohash, Chamomile, Hops, St Johnswort, Skullcap, Valarian, Yanglang
  3. Stimulants - These herbs stimulate and bring you clarity and focus.  Kola nut, Coffee, Mate tea, Black tea, Guarana, clary sage and rosemary. 

Stress and inflammation turns on disease in the body! 
Herbs to consume in food or tea on a daily basis are: siberian ginseng, skullcap, oats and ashwaghanda.  I know that ashwaghanda helps your body slow the production of cortisol in your body which tenses your muscles in preparation for "fight or flight" stress situations.
Other ways to reduce stress and cortisol levels in your body: vitamins C+B complex and relaxation exercises.

Anxiety is a type of stress. 
- A good formula for anxiety is equal parts valerian and skullcap.

- Bach's Rescue Remedy is a great fast acting anti-anxiety remedy. 
One to two drops under the tongue can stop a panic attack.
Rock Rose - for terror and panic
Impatiens - for irritation and impatience
Clematis - for inattentiveness and to counteract faintness
Star of Bethlehem - for shock
Cherry Plum - for irrational thoughts and lack of self control

Let me know if you want to know more about what I learned.  Also the Gulf Coast Herb Society meets monthly on the second Wednesday of each month.  If you are interested in attending please let me know!

Valerian

Saturday, August 3, 2013

Less pain using nutrition and essential oils

Are you experiencing aches and pains from overuse,
osteoporosis or arthritis?  These tips below may be helpful for you.  They helped my mom!

My main reason to get the oils was for my mom.  She is 85 and doing fairly well, but is slowed down by some aches and pains each day.   She has mild osteoporosis and arthritis.  Together we lowered her blood pressure and increased her circulation by changing her diet.  Over the course of a year she stopped eating processed foods and drinks, added more steamed veggies, whole grains, hormone free meats and decreased her sugar.  She is amazed how she no longer needs Ensure, cookies and candy each day and best of all no blood pressure medication! 
She still suffers from aches and pains in her joints and body. One reason was not enough vitamin D.  So she upped her dosage and felt better.  She was getting leg cramps at night so she started measuring her water. She has a 1 liter bottle that she refills each morning and afternoon.  She knows if she drinks the 2 liters (she's tiny, only 5ft 110 lbs) that she will not get leg cramps.    She then started drinking apple cider vinegar each day.  The apple cider vinegar reduces inflammation in the body and improves circulation.  This also helped, but she was still suffering from "old age aches" and would take Tylenol.  This is when Lisa introduced me to essential oils. 
We got my mom the Aroma touch blend for her joints and the Deep blue blend for muscle aches.  At first the oils were too hot for her skin.  Even though these blends have coconut oil in them, it was not enough for her.  So she diluted them down with coconut oil or almond oil.  After one application she noticed a difference!   She has continued with the oils for a couple months now and no longer has to dilute them with other oils.  She now associates the smell of the oils with relaxation which is also very powerful.

Wintergreen is found in the Deep Blue blend. (Wintergreen, camphor, peppermint, blue tansy, blue chamomile, helichrysum and osmanthus.)   Even Wintergreen oil alone works well on aches and pains by increasing the blood flow to the area and providing a cool sensation on the skin.  
Aroma touch uses the power of Peppermint along with Cypress, Marjoram, Grapefruit, Basil and Lavender.  

Friday, July 19, 2013

Eating with Diabetes

I've been reading a lot about the best way to eat when suffering from diabetes, and want to share that information with you! 

In all of the articles and books I've read, the best way of eating to control blood sugar is by eating legumes, vegetables and whole grains.  That's right! No fancy medications or brands, it's legumes, vegetables and whole grains, in combination, that keep blood sugar stable throughout the day.

The literature differs on how often a person should eat.  Some say six times a day, others three or five.  However, they all make a point to say "do not skip breakfast" even if it's a small meal.

Not ready to give up meat just yet?  Try this, only eat meat during dinner.  Eat your fill of legumes, vegetables and whole grains for breakfast and lunch.   After you are used to that, try going without meat for a week and see how you feel!  

Top 2 Books:
Dr. Bernstein's Diabetes Solution - great explanation of what is going on in the body
Dr Mark Hyman's The Blood Sugar Solution - great explanation of how food effects the body and offers meal plans

Interesting articles on juicing vegetables:
http://diabetesjuicing.blogspot.com/2012/12/juicing-to-reverse-heart-disease-and.html?m=1
http://www.healthy-vegetable-gardening.com/juicingfordiabetics.html
http://www.healthy-vegetable-gardening.com/juicingdiabetes.html

Vegan recipes
http://www.mywildtree.com/content/recipes.aspx 
Select -Vegetarian


Monday, April 22, 2013

Solar Energy - Why not do more?

Solar power systems are not what they used to be.  Solar systems are more widely seen from panels on street lights, on backpacks and on cars; harnessing the sun's energy is no longer limited to the satellites of the 1960s and roof top panels of the 1970s. 

According to National Geographic and Smarthome.com, there are many benefits people are finding in using solar powered energy.
  • Greenhouse gas emissions are not generated with solar electricity.  
  • Homes with solar panels are not as dependent on the "electricity grid" for power
  • Panels are getting cheaper and are easier to install
  • Panels are silent, no moving parts, and require less maintenance than turbines
One of the major drawbacks to solar power is that it requires sufficient daylight to meet your power needs.  According to Mississippi Power, this state is in the lower end of the scale in the amount of sunshine per hour due to the high humidity and cloud cover.  However, that doesn't deter the state of New Jersey that has less daylight then the southern states.  In the April addition of the Huntington Post,  it is noted that New Jersey is number two in the nation, next to California, for solar power production.  The state has a carbon off-set program and an energy mandate for power companies to get 20% of their power from renewable resources by 2020.  This is a high goal, causing some controversy, but the goals has spawned a growth in the solar industry in New Jersey.

Germany is the leading nation in the world for solar power.  They have a capacity to generate 30 gigawatts of energy compared to the US's 6.4 gigawatt capacity.   Sunlight is not the issue.  In fact, the amount of sunlight in Germany is equivalent to Alaska.   How do they do it?  The German government has set up a "feed in tariff" where people can sell back the excess energy harnessed by home units back to the power companies. This is reducing the costs of power to the entire country.  Also the government has provided subsidies to companies in the area of renewable energy which has driven the cost of equipment down.  According to the March edition of the Valley News, Germany is now delaying plans to build a new nuclear plant and has closed some small plants due to the increase of energy coming from homes. 


Why not do more here in Mississippi?  According to the Mississippi power website, the lack of sunlight and cost of equipment make the idea of solar power unaffordable.  They estimate a full home system would cost about $100,000 and that it would take 18 years for a homeowner to get a return on investment.  Lack of state subsidies and incentives keep the costs high.

But you do not have to get a full home system to benefit from solar power.  Small devices can be purchased like solar powered yard lights, flood lights, pool heaters and cell phone chargers.  You can find solar yard lights at Walmart!


As people vote for more subsidies and tax incentives, Mississippi can join the ranks of California, New Jersey, Virginia, Arizona, Nevada and Colorado.  There can be less pollution from large power plants in the air, rivers and deltas when the state requires power companies to have a percentage of their power from renewable sources.  It's working across the country and around the world.  

Friday, April 19, 2013

Tired of medications!

Want to stop taking medications with unwanted side-effects?  
Try essential oils. I was amazed how they are working for myself and my family. 

Essential oils have been scientifically shown to be:

  • Antiviral
  • Antibacterial
  • Anti-fungal
  • Anticancer
  • Anti-parasitic
  • Antiseptic
  • Antimicrobial
  • Anti-infectious
  • Anti-tumor

The following is a list of common issues with a few suggested oils:

ACNE: Melaleuca (alternafolia), geranium, lavender.

ALLERGIES: Lavender, Purify Blend; Respiratory Blend (Breathe); apply to sole of the foot, or put on palms of hands and cup hands and inhale; A drop or two under the nose can also help. (I would diffuse regularly to help reduce allergens in the air. I would diffuse Purify, Immune Blend, Breathe, or peppermint).

ANXIETY/DEPRESSION:
Serenity, Balance, ylang ylang, sandalwood, frankincense, Citrus Bliss; I would put this under my nose, on the back of my neck or on my chest, or somewhere where I could smell it throughout the day. I would also diffuse one of these oils regularly.

ASTHMA:
Respiratory Blend (Breathe), wintergreen, Eucalyptus (Radiata), lemon, lavender, frankincense, marjoram; Rub on soles of feet 2-3 times daily, also rub on chest. Also, I would diffuse the oils daily to possibly reduce any airborne asthma triggers. (I would diffuse Purify, Immune Blend, peppermint or Eucalyptus (Radiata)).

BEE STINGS, BUG BITES:
Purify, lavender.

BLISTERS:
Melaleuca (alternafolia), lavender, sandalwood, frankincense.

BURNS:
Lavender

SUNBURN:
Lavender; peppermint can also be cooling for a sunburn.

COLD SORES/CANKER SORES:
Guardian, lavender or sandalwood.

COLDS:
Guardian, peppermint, Melaleuca (alternafolia), eucalyptus, lemon; apply to chest and spine. You can also apply a warm compress to help the oils penetrate deeper.

COUGH:
Breathe, Eucalyptus (Radiata), eucalyptus w/peppermint, eucalyptus w/ Lemon.

CROUP:
Breathe, Eucalyptus (Radiata); Apply to chest and along spine.

EAR INFECTIONS:
Melaleuca (alternafolia) w/ lavender on cottonball and put in ear over night. I also put some around the ear area, but remember never in the ear. You can also use the Immune Blend or thyme.

FATIGUE:
May help to apply Elevate or peppermint behind neck or on feet.

INSECT BITES/BEE STINGS:
(non-toxic bug repellant) Purify blend would be my first choice, also try geranium, lavender, cinnamon, rosemary, basil, thyme, peppermint—most give short lasting protection, usually less than 2 hours, so reapply.

PINK EYE:
Melaleuca (alternafolia), lavender; Apply to area around the eye. Be careful not to get in the eye or too close to the eye.

RSV:
Rub the Breathe or eucalyptus on the chest area, and also on the spine. If needed, you can dilute. You can also mix the eucalyptus with peppermint or lemon.

RUNNY NOSE OR CONGESTION:
Breathe or eucalyptus on sides of nose—eyes may water when you do this, so either close your eyes for a few minutes, or dilute with coconut oil.

SORE THROAT:
Gargle with oregano and lemon. Put a couple drops of each in an ounce or two of water, and gargle as long as you can stand it. (I warn you this is nasty, but one time has usually been enough to take care of it for me, also you may want to have the coconut or vegetable oil handy in case any of it gets on your lips, it may burn a bit.) You can also gargle with the Immune Blend. Breathe, the respiratory blend, is also good for throat viruses, and you can apply this directly to the throat, for your kids who can’t do the nasty tasting things.

STREP THROAT:
Put a couple of drops of the Immune Blend in some water and drink the water, or gargle with oregano and lemon; Oregano, frankincense, myrrh; rub on throat, chest and back of neck.

TENSION HEADACHE:
Apply peppermint or wintergreen on temples, around hairline, across the forehead, and on the back of the neck, can also apply it to soles of feet.

SINUS HEADACHE: Breathe, Eucalyptus (Radiata), peppermint; Apply across forehead and around sinus area.

SORE MUSCLES:
Apply peppermint or Serenity on affected muscles.

STOMACH/DIGESTION:
Peppermint, or Digest Zen blend. Rub this on stomach area. For smaller children, you may want to dilute it with a carrier oil. Ginger is also a good one for stomach problems.

DIARRHEA:
Rub peppermint or Digest Zen on the stomach.

CONSTIPATION: Rub peppermint or Digest Zen on the stomach. You can also try ginger.

HEARTBURN:
Digest Zen, peppermint, lemon, ginger, anise; Put a couple drops in a capsule; Can also add a couple drops of lemon to 8 oz of water. By ingesting lemon juice and/or essential oils, the stomach stops excreting digestive acids, therefore alleviating heartburn or other stomach ailments.

NAUSEA:
Rubbing a couple of drops of peppermint behind the ears may help.

MOLD:
Diffuse some Purify Blend or Immune Blend.

PAIN:
Deep Blue, wintergreen, peppermint, white fir.

SCRAPES, CUTS AND BRUISES:
Lavender

STRESS: Lavender, orange, ylang ylang, lemon, Serenity; diffuse or apply somewhere where you can smell it throughout the day—i.e., back of neck, under nose, on chest.

Information from Discover doTERRA.

Wednesday, March 6, 2013

Spicy Hummus

We love hummus and here we like to do it spicy!

3 cups of cooked garbanzo beans or 2 cans
1/4 cup of bean liquid from the pot or can
1/2 cup sesame tahini 
1/2 cup fresh squeezed lemon juice (2 lemons)
1/3 cup extra virgin olive oil
2 teaspoons garlic powder or 2-3 cloves
1 teaspoon ground cumin
1 teaspoon of seasalt
1 teaspoon cayenne pepper (add more and a 2 dashes of Tabasco if you really like it hot!)

Optional: 2 dashes of Tabasco Chipotle

Tuesday, March 5, 2013

The oatmeal conditioner project

I made some time this morning to do my Oatmeal Conditioner Project!

First I read up on how grain protein can add strength and softness to course dry hair.  I have thick course hair that is occasionally dry.  Using an apple cider vinegar rinse instead of shampoo has been very helpful in keeping the natural oils in my hair.
But, I went back to coloring my hair and when I do that it dries out!  Hence, I started looking for a way to condition my hair.

Step 1 - Powdered oatmeal
The first thing you need is colloidal oatmeal which is oatmeal ground to a fine powder.  Instead of buying some I just ground my oatmeal until it made a powder.

I put about a 1/4 cup of oatmeal powder in a quart container.  When I got ready for my shower I filled the container with water and stirred until all of the oatmeal was dissolved!

Step 2  - Application

First I got my hair wet, then I slowly poured the mixture onto my head. I squeezed my hair with the other hand to get the mixture through my hair.  I noticed a lot of it was running off, so I bent forward and poured it on the back of my head, again squeezing my hair to get the mixture through.  My hair didn't feel silky like others have said on the web.  Mine felt thicker and I couldn't comb through it.  I took my normal shower and then started to rinse my hair.  I took extra time to rinse and got to the point where I could run my fingers through it.    My hair felt thick and heavy but my skin felt amazingly soft after my shower!  I'll definitely be making more oatmeal mix as a body wash or added to my bath!

Step 3 - Styling

I decided to blow-dry my hair.  Lately it has been very fly-away-like after I blow dry my hair so I've been letting it air dry instead.  After I unwrapped my hair from the towel I saw I had oatmeal chunks in it!  I guess my Ninja didn't get the oatmeal to a 100% powder!  LOL!  No worries though, as my hair dried, the flakes came right out.  Also, at first I could not brush my hair as I dried it.  It was too thick!  So I used my hands and as my hair dried, it untangled and I could brush it.

I noticed my hair was not fly-away but thicker and had more body.  I was still a bit dry so I added a bit of almond oil to it.  Now that it has cooled, my hair feels smooth and thick.  It also smells amazing.  Like an oatmeal almond cookie!

Before oatmeal conditioner


After oatmeal  conditioner

Tips
1. Buy powdered oatmeal - I think if I had finer ground oatmeal I would have had better results.  It was perfect for adding to a bath, but I don't think it was fine enough to fully do the trick with my hair.   Or maybe since my hair is naturally coarse it takes more than one treatment.
2. I think this would be fantastic for anyone wanting thicker hair.  It really soaked in and made each strand fuller! 



Thursday, February 28, 2013

Salmon Bugers and Beef Stew

Did two more recipes from the Nourishing Meals Cookbook!
Both are keepers!


Quinoa Salmon Burgers p. 313

3-4 green onions, ends trimmed
1 large handful of fresh cilantro
1-2 teaspoons of lemon zest
1/2 teaspoon sea salt  (calls for 1 tsp Herbamare seasoned salt, but I don't have any!)
Ground black pepper
1-1.5 lbs of wild salmon, skinned and deboned  (need to bump this up to 2 lbs, we love fish)
1 cup cooked quinoa
Olive or coconut oil for cooking

Put all ingredients but the salmon and quinoa in a food processor until finely minced.  Add the salmon and quinoa, but leave it a little chunky.  Form into patties.  (My patties were a little runny so I added a couple spoons of oatmeal.  I then put them in the fridge to cook later that night.)

Cook in a pan for about 5min per side.   Made 7 burgers.

______________________________________

Slow Cooked Beef Stew  p.337

1 medium onion diced
3-4 large carrots, cut into 1/4 inch rounds
1/2 pound of mushrooms, quartered (No mushrooms for my hubby!)
1 pound grass-fed beef stew meat (I used a Laura's steak)
(I added 2 chopped carrots and 2 chopped red potatoes)
1/2 cup water
1/4 cup dry red wine
1/4 cup tomato pure (Mom can't do tomatoes so I left these out)
2 tablespoons arrowroot or sweet rice flour ( I used Pamala's all-purpose gluten free mix)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

On Monday I cut up all of the veggies and put them in a plastic container.  I cut up the meat and added the spices, flour and liquid and let it marinade in a separate container in the refrigerator.  Wednesday afternoon I got out the crockpot and put the meat with liquids in first and then added the veggies.  Cooked on High for 4 hours stirring once.  YUMMY!!!!  Served over rice my hubby ate the whole thing!  Makes 4 servings.

Monday, February 25, 2013

Meal Planning

It took me a while to get a handle on meal planning. I'm more of a "let's look in the fridge to see what we can make" kind of person.  One of our favorite shows to watch on TV is Restaurant Impossible.  Talk about meal planning!  Even restaurants have trouble with it.  All of the failing restaurants have too many options and too much frozen and boxed food just sitting in their kitchens getting old; and not enough fresh dishes (less expensive and healthy whole foods that taste better) on the menu.

So here is how I took on the challenge of meal planning.
1. FAILED - Option 1 - Buy on sale and figure out menus later.  
This was a failure for me. I bought items I thought I would need for meals I thought I may prepare, just to have the food sit in the fridge.   The fresh food would start to go bad, so I quickly made a smoothie out of it; and the frozen food lingered.  Sometimes I made a great dish, but I usually had to go back to the store for a missing ingredient.  Sound familiar?  I gave this option a FAIL.
2. FAILED - Option 2 - Schedule out a weeks worth of meals and snacks
This failed for me because it was too detailed. I found some great recipes and great meal plans online.  On Saturday I shopped for all of the items I would need to prepare these great dishes.  My food bill was over $200!  Eeek!  With a fully stocked fridge we started the week.  I fix a whole food smoothie for the family and mom and Ted make their breakfasts during the week.  For lunch I was preparing salads and then at 4pm I was in the kitchen prepping dinner.  Phew!  By Wednesday I was ready to eat out. LOL!
3. SUCCESS! - Option 3 - Pick 3-4 recipes, prep on one day, eat healthy all week
I found success in using this method.  I pick 3-4 recipes that I want to cook for dinner during the week.  I make enough for 6 so we can eat the leftovers for lunch.  I shop for only the items I need for those recipes, plus what I need for our lunchtime salads and morning smoothies.  I can easily stay under $100 per week for the 3 of us with this kind of planning.
Then on one-day, for me Monday, I preset the stage for the week.
  • Assemble a weeks worth of salads in a large container
  • Mom makes a pot of rice and divides the rice into sandwich bags for easy reheating
  • Ted is my seafood shopper!
  • I mix up my spices, cut up the ingredients and put it into a container with a little note taped to it saying what to add and how to cook it
I've recently learned how to prep 10 dinners that can be put in the freezer until they are ready to be eaten.  Go to my Healthy Eating page on this blog learn about Freezer Meal recipes.  http://ugogrn.blogspot.com/p/healthy-eating.html    I'll be facilitating Freezer Meal parties starting 16 March!

 

Sunday, February 17, 2013

Lentil and Kale Dal

I'm on page 300 for those who are following along in the Nourishing Meals cookbook by Alissa Segersten and Tom Malterre.

Yesterday I tried the Lentil and Kale Dal.
This was an interesting Indian dish.  There is a great restaurant up the street, called the Good Karma Cafe, that really makes a great Dal.

So that was my expectation when I made this dish.  It was good, but not Good Karma good!

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, finely diced
2 tablespoons finely chopped fresh ginger
2 teaspoons ground cumin
2 teaspoons turmeric
1.5 teaspoons garam masala ( I have no idea what this is so didn't put it in the dish.  Perhaps this was the golden egg that would have made the dish complete!)
1/4 teaspoon cayenne pepper
2 1/2 cup of lentils - I used sprouted lentils which were quite yummy and cut the cooking time.
3 cups of water (instead of 6 with dry beans)
4 cups of chopped kale
1.5 teaspoons sea salt
handful of chopped cilantro ( I used the dried herb)

Heat the pot and add olive oil and the onion.  Saute for 5 min until the onion becomes clear.  Add the ginger and spices.  Add the lentils and water.  Cover and simmer for 20 min.

Add the kale and the salt, stir and simmer uncovered for 10 minutes to cook the kale and reduce the liquid.  Continue cooking if you like thick dal.  (which I do)  Turn off the heat and add the cilantro.
Serve over rice or quinoa.   (I served mine over brown rice.  The recipe recommends brown basmati rice. )
Good dish.  Mom didn't like it, hubby ate it, I loved the ingredients but didn't love it like the curried Lima bean dish.
Enjoy!

How many fruits and veggies do I need to eat each day?

How many fruits and veggies do I need to eat each day?

You often hear that you need to eat fruits and vegetables but how much do we need to eat?
Can you get fat eating all of those carbs?

According to the Center for Disease Control and Prevention, they recommend 4-4.5 cups per day for women and up to 6 cups per day for men. http://www.cdc.gov/nutrition/everyone/fruitsvegetables/index.html 

Now this amount is for healthy adults.  I checked the Gerson Therapy site for people who are sick with cancer or other major illnesses.   They recommend 15-20 pounds of produce...which equates to over 40 cups of fruits and vegetables a day!   www.gerson.org

So how do you consume all of this produce?  One way is a green smoothie which was described in an earlier blog, as well as, juicing.

Another way is to do a little pre-planning!  You can easily have a salad a day, all week, with little preparation on the weekend.

Supplies
7 quart sized glass or BPA-free plastic containers
3 of your favorite fruits and veggies (washed and chopped--pick a red, orange, yellow or purple colored food)
2 cups of lettuce (washed and dried)
(optional: 1/8 cup nuts or seeds)
Dressing: Use a plain vinegar/oil mix or look for a dressing that does not contain preservatives, fructose corn syrup or other artificial ingredients. Be wary of low fat dressings that have artificial ingredients.
Pour 1/8 cup of dressing in the bottom of the container.  Layer in each vegetable/fruit starting with the hardest one.  This bottom layer will marinate in the dressing.  Always put the lettuce in last to keep it away from the dressing which will cause it to wilt.  When ready to eat, just shake the container to toss the salad and enjoy!

I was so inspired that I decided to make some as gifts!

The jars are simple quart sized canning jars from Winn-Dixie.  A pack of 12 costs $13.  You can also reuse jars and make labels to cover the tops.    Plastic containers are easily stacked in the refrigerator.  You can also put your salad in quart and gallon sized zip-locks if you are short on space.  If you do, I suggest keeping your dressing in a separate container to avoid sloshing and wilted lettuce. 

Have fun getting more fruits and vegetables in your daily meals!!!  Yum!

Tuesday, February 12, 2013

Workout horror...don't let them stop you!

Yoga Nightmare
Did I tell you they laughed at my mat on my first day at a new yoga studio? 
The instructor asked if I brought my own mat or if I needed one. "I brought my own", I said with a smile as I unrolled my blue stickie mat...that was only half the size of the other mats! "Oh my" the instructor said. Is that a kid's mat? To my horror I guess the other half of the mat was cut and used for something else, like carpet pad or a door stop...who knows at this point! All I know is I have a half a mat! So all I could do is laugh and say "Oh my! Where is the rest of my mat?" as she hands me one from the closet. After class I went to Dick's and finally used my gift card. I got a yoga mat, a block (on sale for $2) and a dozen tennis balls for $4 out of my pocket. It was a good day indeed.  
So, don't let a little horror stop you from exercising! 
Here is a creative use of a yoga mat! Use it to make a stencil or a stamp. LOL!
http://creativeeveryday.com/creativeeveryday/2009/05/recycled-yoga-mat-stamps-and-stencils.html

Friday, February 8, 2013

Great snack or breakfast: Gluten-free Carrot Almond muffins

Need a whole foods snack with protein or something quick for breakfast?
This is the snack for you.   (About 6 grams of protein/muffin.)

I make these after making my almond milk this morning.  Before I didn't know what to do with the almond pulp after running it through the juicer.  Well, I found this great recipe using ground almonds and thought I would give it a try!

Dry
2 cups raw almonds ground (if you didn't just juice them, then put dry almonds in a blender or food processor until almost powdery)
1/4 ground golden flax seeds
1 teaspoon gluten free baking soda (it needs to say gluten free on the box to be sure)
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350 and line a 12 cup muffin pan with paper liners.

Wet
2 cups grated carrots (I just put 4 small carrots in a blender)
1/4 cup of olive oil or melted coconut oil (I used olive this time, but will do coconut next time for a sweeter tasting muffin)
1/4 honey or maple syrup (I used maple syrup for the richer flavor.)
1/2 cup unsweetened apple sauce (I threw 1 cored apple into the blender.)
4 large eggs

Mix the dry ingredients in a large bowl.  Blend wet ingredients in a blender or food processor, then mix in with the dry.  Fill the cups to the top with batter.  
I had leftover batter so filled up some greased mini-tins and make 6 bite sized muffing.  Great for kids!
Bake for 30  minutes and cool on a wire rack.
I had to bake mine for 40 minutes.  I think my batter was wetter since I used a whole apple and whole carrots.

This was a good way to use up that almond pulp.  I think next time I'll add a tablespoon of cinnamon or ginger or maybe even cayenne pepper.  It's needs a little zing. 

p. 140 Nourishing Foods cookbook

Tuesday, February 5, 2013

Loving the Curried Lima Beans


This is an awesome recipe.  You can make a big batch, put enough for a meal in the fridge and then freeze the rest in small containers for easy heating up later!   It will take you about 90 minutes to make it, including prep time.

3 cups of dry lima beans, soaked for 12 to 24 hours (put them in water now for tomorrow!)
2 tblsp coconut oil
1 large onion, chopped
2 tblsp curry powder (we really like curry so I added extra...the house smelt amazing!)
1 tsp ground cumin
1 tsp ground coriander
(I added a tsp of chilli pepper too for flavor.)
10 cups of water (makes a thick stew)
2-3 cups of fresh chopped carrots and celery (you can used any veggies you like)
2 tsp sea salt
1 tsp ground black pepper


In a big pot saute the onion in the coconut oil until they soften and change color, about 5 minutes.  Then add the spices and a little water and simmer for about a minute.  
Add the beans and water and bring to a boil.  Reduce the heat to a simmer and add the other veggies.  Simmer for about 60 minutes stirring about every 20 min. 
Pour into bowls and let it cool a bit before you eat it.  Curry lovers enjoy!!

Serves 10
Nourishing Meals P. 191

Monday, February 4, 2013

Decreasing my dependence on allergy medication



It wasn't instant, but I'm so happy to report that I'm going through my third allergy season without suffering and without meds!

What did I do?
I stopped eating dairy and increased the amount of veggies at each meal.

Why?

How did I do it?
In February and March of 2012 I weened myself off of dairy products, not by eating non-dairy, but by adding whole foods.  I replaced 2% milk with Almond Milk, made rice pudding with coconut milk.  Instead of ice cream I eat fruit for dessert and put Almond Milk in my occasional cup of decaf or when I make a tea latte.  I also stopped putting cheese on everything.

Baltimore Raven Cabbage salad and asian dressing

Here is the recipe for the great salad I made for our mini-Superbowl party.
I made it in honor of the Ravens because I used the purple colored cabbage!
I'm actually a Saints and a Chargers Fan.

Salad:
10 cups shredded napa cabbage (1 cabbage)
1 cup shredded red cabbage (1/2 cabbage)
1 can mandarin oranges (couldn't find any fresh at the store)
8 green onions (organic!  Walmart!)
2 cups of mung bean sprouts (I actually sprouted some beans earlier in the week.)
1/2 cup slivered almonds, toasted (totally forgot to put these in...too much merlot)

Dressing:
1/2 cup extra virgin olive oil
4 tblsp toasted sesame oil
1/2 cup rice vinegar
2 tblsp of peanut butter (fresh from the peanut thanks to 5 Seasons Market)
6 tsp of honey
1/2 tsp sea salt

Mix the salad and then add the dressing just before serving.
I should have squeezed the water from the cabbage because there was a lot of liquid at the bottom of the mixing bowl.  I think the dressing would have more kick if I didn't have so much liquid in the bowl.

Overall it was a success!  We ate almost all of it between 5 people, along with some Jambalaya!  I only have a pint of the salad left. There is only 2 cups of my sister in law's Jambalaya left too. 

Taken from P. 211 - Nourishing Meals cookbook

Recipes from the Nourishing Meals cookbook

The more I'm learning about nutrition, I've started a quest to find allergen-free recipes.
Just in my family alone we have gluten intolerance, lactose intolerance and caesin allergy.  My mom can't digest raw foods and tomatoes, my husband won't eat peas, mushrooms or avocados but we all love seafood!

So, what should I make so we all have access to the foods we need to nourish our bodies?

I found this great cookbook called Nourishing Meals and another called Whole Life Nutrition by Alissan Segersten and Tom Malterre, MS, CN.


They also have this great blog and website.  I've found some great recipes for people with all kinds of food sensitivities!  

So, I've started trying some of these recipes which you may have seen pictures of on my Facebook page or saw my tweets on Twitter.    Several friends have asked for recipes, so I'll start posting the recipes here and the changes I made and a few thoughts about the whole thing.

I never thought I would do a cooking blog!   So enjoy this turn to food, but still remember that our trash goes into landfills and those landfills leach into our soil and water. So waste=food,  even if you have amazing recipes!   Now that I'm back in our house I need to set up a composting system again. Right now my dogs get the fresh veggie scraps and are loving it!  Spoiled pups!

Monday, January 21, 2013

Juicer vs. Blender

I've been making my own juices and smoothies for just about a year now, and I am often asked which is better to use, a juicer or blender.  Here is some information that I have learned over this past year that may be helpful for you.

Juicer - I use the Omega VRT

A juicer is great to extract all of the nutrients from fruits and vegetables.  The pulp (fiber) is extracted and you are left with the juice.  The juice is quickly absorbed into your system, so be careful if you are sensitive to sugar and you juice fruits high in sugar content, you will want to water those down before drinking.   You can also add back a little of the fiber to slow your digestion of the juice.  This is a phenomenal way to get your nutrients from vegetables.  With a masticating (or chewing) juicer, you can easily juice greens and get the nutrients that work to balance the pH in your stomach and aid your cell regeneration in your body.  If pure greens taste too "green" then juice your favorite sweet fruit with it to brighten the taste.

But there is more to juicers than the extracted juice.  You can use the pulp!   You can add the pulp to your baking recipes or add it to your soup stock.  It is just plant and fiber so works like rice and oatmeal to help fill you up.   Your body takes longer to digest it, so you stay satisfied longer.
I feed it to my dogs.  I mix in a 1/2 cup of pulp to a 1/2 cup of dog food.  Dogs need the nutrients just like we do.  If your dog ate straight dog food everyday, it's like us eating straight processed food.  No good!  My dogs love to eat the veggies that they would naturally seek out of my garden.  They also get my salad scraps. :)

You can make your own nut milk using a juicer.  Pre-soak the nuts for about an hour and rinse using filtered water.  Then in a container filled with 1 part nuts and 2 parts filtered water, slowly pour this into your juicer.   All of these juices and milks last about a week in the refrigerated if you put them in a sealed container.

Lastly you can use it to make "ice cream".  You can freeze your fruit and then run it through the juicer using the fine mesh strainer.  What comes out is very creamy.  It's a bit messy so it's fun to make as well. 

Blending - I use the Ninja

Blending is nice because it uses the whole plant.  It is a little easier to clean than the juicer and you don't have to store the pulp.  You drink it!  I definitely ingest more fruits and veggies than I juice so often I make my own juice to add to my smoothies.  Also, the smoothies take on the consistency of the fruit so you need to be wary of that while making your smoothie.
For silky smooth smoothies:  bananas or avocados
For thick smoothies: apple or pear
For thin smoothies:  berries
I love adding a handful of a leafy green to my smoothies.  They blend in so well, you barely know they are there!   If you are feeling adventurous, try blending a salad with tomatoes...add a little Tabasco and you get a Bloody-Mary without the vodka!  

My blender is not powerful enough to blend seeds, so when I do raspberries, strawberries, etc, those little seeds will be in the bottom of my glass.  More powerful blenders like the Vitamix or Blendtec will take care of the seeds.

Blending is also useful when you want to add things to your smoothies like superfoods, protein powders, nutritional yeast, etc.   You can also whip up some whole food soups and salsas with your blender.

So as you can see I use both my blender and juicer fairly regularly. There are so many things you can do with them both.

Now go make something yummy! 



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