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Thursday, February 24, 2011

Sunflower Micro Greens












































Have you every thought about growing micro-greens? I absolutely love sunflower micro-greens! They are a favorite of mine. They are great to add to wraps, sandwiches, salads, eat alone. I like to eat them alone too as they taste just like sunflowers. They are a powerhouse of nutrition. Did I tell you they are very easy to grow? One of the easiest and a good one to start with.

How to Grow Sunflower Microgreens

Growing your own micro mix is fun and easy! In about a week's time you can have delicious healthy microgreens to add to salads or to garnish your favorite recipes.

Here's what you'll need:
Sunflower Seeds
Quart Mason Jar
Water
Small piece of screen or mesh
Rubber Band
Potting soil
Plastic planting tray or ceramic tray of similar size

Instructions:
1. Put a few cups of sunflower seeds in a mason jar and cover completely with water. Let this sit for about 12 hours.
2. Drain the water and use a rubber band to secure a piece of screen over the mouth of the jar. Rinse the seeds with water a few times and drain. Place on a drying rack or somewhere where the jar can be relatively horizontal and drain.
3. Rinse a few times a day for the next few days until you start to see sprouts form. When sprouts are about 1/4" long you are ready to plant. (Not all seeds will have sprouted, this is okay.)
4. Spread sprouting seeds in a tray of well draining soil. No need to cover seeds, just let them sit on top.
5. Water daily and keep in a sunny location.
6. In about a week your sprouts will be ready to trim with scissors and eat!!
Change soil before planting your next round of sprouts as molding can occur.


Thursday, February 17, 2011

The Herbalist's Way Book Review






















The Herbalist's Way

The Art and Practice of Healing with Plant Medicines

Nancy and Michael Phillips

Foreword by Rosemary Gladstar


In reviewing this book from Chelsea Green Publishing Company in White River Junction, Vermont, I am elated with the wealth of information in this book. This book covers everything you could imagine to do with the practice of herbalism. The Herbalist's Way is the very best book of its kind and I can't give it enough praise.


The Herbalist’s Way includes time-honored healing wisdom from many cultures, as well as information on:


• Roles and responsibilities of herbalists in their communities
• Herbal workshops, conferences, and education centers
• Growing, drying, and preparing medicinal herbs
• Learning to listen to clients and recommend holistic treatments for healing and continued wellness
• Licensing, marketing, and other legal and business issues facing modern herbalists
• Comprehensive resources and suggestions for building your herbal library


You will find several bio's on herbalists with each of this stories that make this book a resource you will use over and over again and learn from each of them.


About the Author

Nancy and Michael Phillips run Heartsong Farm Healing Herbs in New Hampshire, where they grow and sell healing herbs and herbal products. Nancy leads workshops on herbal medicine, and Michael writes for Mother Earth News and The Natural Farmer. Michael is also the author of The Apple Grower.


Check out the contents below and you will see this book is loaded with information!!


Contents


Chapter one

  • The Medicine of the People
  • Traditional Healing Wisdom
  • Where Folklore and Science Meet
  • Little Medicine, Big Medicine
  • We Are What We Eat
  • Herbal Uproars
  • Meanwhile Back in our Communities


Chapter Two

  • The Gamut of Herbal Possibility
  • The Herbalist as Practitioner
  • The Herbalist as Grower
  • The Herbalist as Medicine Maker
  • The Neighborhood Apothecary
  • The Herbalist as Teacher
  • Tending to the Spirit


Chapter Three

  • Learning Your Path
  • Meeting the Plants
  • Plant Allies
  • The Herbal Library
  • Choosing a Mentor
  • Herb School
  • Gathering of the Clans
  • The Learning Never Stops


Chapter Four

  • Considering Your Niche
  • Heal Thyself
  • Walking in Balance
  • Being of Service
  • Making a Living
  • Restoring Our Communities


Chapter Five

  • The Offering of Herbal Medicine
  • Lawful Semantics
  • Assessment Skills
  • Getting Started
  • Individual Health Profils
  • Body Systems
  • Herbal Repertoire
  • The Metier of Healing


Chapter Six


  • Growing and Drying Medicinal Herbs
  • Nurturing the Root Children
  • Propagation
  • Sound Farming
  • Harvesting Pointers
  • Ethical Wildcrafting
  • The Art of Making "Good Hay"
  • Herbs for Sale


Chapter Seven

  • Making Earth Medicines
  • Community Medicine
  • Herbal Preparations
  • Plant Alchemy
  • Herbal Marketing Prospectus
  • A Righteous Label


Chapter Eight

  • Spreading the Word
  • Encouraging Home Herbalists
  • Teaching Gardens
  • Word-of-Mouth Success
  • Workshops That Intrigue
  • Traditional Apprenticeships


Chapter Nine

  • Healing Visions for Today
  • Community Health
  • Eco-Herbalism
  • The Herbalist's Way


Appendix One

  • Terminology to Explain the Actions of Herbs


Appendix Two

  • Home Study Courses


Appendix Three

  • Herb schools and Apprenticeship Programs


Appendix Four

  • Holistic Health on the World Wide Web


Appendix Five

  • An Herbalist's Source List


Appendix Six

  • Associations and Publications


Appendix Seven

  • Herbal Recommendations


Bibliography

Index


Wednesday, February 16, 2011

Vanilla Chai Chia Pudding


















Chia seeds form a gel around each seed when mixed with wet ingredients. The result looks like tapioca pudding!

Chia seeds health benefits include
  • Contains the highest plant source of Omega-3 on the planet!
  • Heart Health
  • Digestive Health
  • Contains more antioxidants than blueberries
  • Chia Seeds are a complete protein with all 9 amino-acids.

An alternative to tapioca pudding! I have always loved tapioca pudding and if you do too, don't wait too long to try this Vanilla Chai Chia Pudding. Can top with nuts or cashew creme. This recipe is one of those quick and easy recipes that you can whip up in have a nice dessert in 20 minutes.

Vanilla Chai Chia Pudding

1/4 cup chia seed
1/4 cup coconut

In blender blend
1/4 cup soaked cashews
1 1/2 cups water
Half dropper stevia vanilla creme
3-4 dates (pitted)
1 tsp lucuma powder
1/2 tsp cinnamon
1/4 tsp nutmeg

In a glass dish mix blended mixture with chia mixture and let sit for about 20 minutes stirring every 10 minutes. Add additional water if needed. Keep refrigerated.

All I can say is "that it won't last!"

Friday, February 11, 2011

Easy Vegan Raw Chili Pate


















Okay, yesterday I wanted something quick! Raw Chili? This vegan raw recipe in "The Raw Food Gourmet" is quick and easy. I wasn't going to post this because it wasn't perfect it didn't have guacamole because all my avocados were not ripe yet. I also had no organic micro greens, sprouts, nut cheeze or cilantro to make a wonderful wrap. Well sometimes we need to think outside of the box and work with what we have. I wasn't disappointed with these wonderful wraps and the chili is gone a day later!
So if you have Gabrielle Chavez's book "The Raw Food Gourmet," you'll find this easy raw recipe on page 107. You will have to soak your nuts and seeds ahead of time. You won't be sorry! Yes, I will be making this again very soon!

You can find this book at North Atlantic Books.

Wednesday, February 9, 2011

Fresh Food From Small Spaces Book Review






















Fresh Food From Small Spaces

The Square Inch Gardener’s Guide to Year-Round Growing, Fermenting, and Sprouting

R.J. Ruppenthal

I just got done reviewing this book from Chelsea Green Publishing Company. It spoke of container gardening and tiered gardening, so my tomatoes could reach for the sun more effectively. Some of the book’s suggestions, such as chicken raising, honeybee keeping, composting using worms, cultivating mushrooms, yogurt making, sprouting and backyard fruit. The book covered not only growing foods in any space available, it encompassed the entire mentality of sustainable food production for anyone.

CHAPTER 1 CREATING A FOOD SYSTEM FOR YOUR SPACE

You will learn some ideas and strategies for making productive use of your available space.

CHAPTER 2 DECIDING WHAT TO GROW IN YOUR GARDEN SPACE

Some crops grow well in your area and others will not. Vegetables for low-light conditions are something to consider. Companion plants, many of which fall in the herb and flower categories, add beauty and diversity to a vegetable garden. Growing in cold climates, controlling pests and diseases.

CHAPTER 3 HOW TO BUY OR BUILD PRODUCTIVE VEGETABLES CONTAINERS

A productive food garden is to provide plants with easy access to each element. The secrets to good organic soil and self –watering planters. You will learn to make your own self-watering growing container with step-by-step instructions and photos. Using vertical space and reflected light.

CHAPTER 5 STARTING TRANSPLANTS AND CYCLING YOUR CROPS

How to start plants from seeds.

CHAPTER 6 GROWING FRUIT AND BERRIES IN YOUR SPACE

Some fruits, that grows well in a range of climates. Container growing for small fruits and berries. Proper pollination, in the mini-orchard with charts. Planting multiple trees in a small spot. Container growing tips. Using neglected ground space, Low light berries. Using trellises, walls, and espaliers to grow fruit. Preserving the bounty of excess fruit and foraging and trading.

CHAPTER 7 SPROUTING GRAINS, BEANS, WHEATGRASS, AND SALAD SPROUTS

You will learn how to sprouts, how long to sprout each seeds and resources for sprouting supplies. Some recipes included showing you ways to use your sprouts.

CHAPTER 8 MAKING YOGURT, KEIFER, AND FERMENTED FOODS

Learn to make yogurt, keifer and sauerkraut with some recipes included.

CHAPTER 9 CULIVATING MUSHROOMS

A good way to use darker spaces, including those in shady yards. There are some mushrooms that will grow indoors.

CHAPTER 10 RAISING CHICKENS AND HONEYBEES IN THE CITY

Important information to learn about raising chickens and keeping honeybees whether you’re in the city or country.

CHAPTER 11 MAKING COMPOST AND PARTERING WITH WORMS

Gives you all the information you need for composting whether with a bin or without. Using worms to eat your garbage but not all there are a few things they don’t like.

CHAPTER 12 SURVIAVAL DURING RESOURCE SHORTAGES

What to expect in the years ahead. How should we prepare. Small-scale off the grid. Heating your home.

CHAPTER 13 HELPING TO BUILD A SUSTAINABLE FUTURE

Pay more for local, organic produce.

R.J. Ruppenthal, an attorney and professor at Evergreen Valley College in San Jose, California, worked on an organic vegetable farm in his youth, but his expertise in urban and indoor gardening has been hard-won through years of trail-and-error experience. In the small city homes where he has lived, Ruppenthal and his family have been able to eat homegrown 365 days per year.

Chelsea Green Publishing Company uses recycled paper and is processed chlorine-free.

I Am Grateful Book Review























I Am Grateful
Terces Engelhart with Orchid
Recipes and Lifestyle of Cage Gartitude
North Atlantic Books

I Am Grateful is an amazing book with uplifting quotes all though out the book. Loved reading the story about how I Am Grateful began. I have made several of the recipes in I Am Grateful and all have been excellent recipes. For a list of locations visit Café Gratitude.

Don’t forget to check out their menu here at Café Gratitude.

I Am Thankful: A Note of Gratitude
Introduction
I Am Trusting: A Word About Recipes and Live Organic Foods
I Am Responsible, the Creator of My Experience: A Hero’s Journey to Live Foods
Cafe Gratitude: “What are you grateful for?”

I Am Loving and Accepting: Appetizers and Side Dishes

  • I Am Spirit: Teriyaki Almonds
  • I Am Welcoming: Endive Boats Stuffed with Marinated Mushrooms
  • I Am Magical: Marinated Mushroom Caps Stuffed with Mushroom Pate
  • I Am Kind: Refried Beans
  • I Am Honoring: Nachos
  • I Am Bountiful: Bruschetta
  • I Am Happy: Almond Hummus
  • I Am Present: Farmer-Style Cheese
  • I Am Entrusted: Pepper Jack Cheese
  • I Am Opulent: Olive Tapenade
  • I Am Generous: Guacamole
  • I Am Grateful: Marinated Veggies
  • I Am Insightful: Spinach-Wrapped Samosas
  • I Am Fiery: Salsa Fresca
  • I Am Flourishing: Falafels
  • I Am Flowing: Veggie Noodles
  • I Am Wholehearted: Raw Veggie Rice


I Am Grateful: Soups and Salads

  • I Am Divine: Fiery Carrot Avocado Soup
  • I Am Thankful: Coconut Curry Soup
  • I Am Adventurous: Thom Ka, A Traditional Thai Soup
  • I Am Authentic: Koi Teow, Miso-Based Soup
  • I Am Dazzling: Caesar Salad with Peppery Avocado Caesar Dressing
  • I Am Giving: Marinated Kale Salad
  • I Am Purified: Burdock Salad
  • I Am Sprightly: Marinated Daikon Salad
  • I Am Fabulous: Thai Green Papaya Salad
  • I Am Alive: Homemade Sauerkraut and Kim Chee
  • I Am Nourished: Wakame Salad


I Am Creative: Dressings, Sauces, and Toppings

  • I Am Content: Fabulous Fig Balsamic Dressing
  • I Am Gentle: Coconut Lime Dressing
  • I Am Intentional: Citrus Garlic Dressing
  • I Am Creamy: Hemp Seed Ranch
  • I Am Ravishing: Cashew Ricotta/Sour Cream
  • I Am Cheery: Catsup
  • I Am Spicy: Jalapeno Mint Chutney
  • I Am Awesome: Salsa Verde
  • I Am Impeccable: Smoky Mole
  • I Am Receptive: Sun-Dried Tomato Marinara Sauce
  • I Am Light: Tzatziki
  • I Am Attentive: Spicy Tahini Sauce
  • I Am Graceful: Almond or Hemp Seed Pesto
  • I Am Focused: Brazil Nut Parmesan Cheese
  • I Am Peaceful: Bread, Crackers, and Tortillas
  • I Am Fun: Almond Toast
  • I Am Original: Onion Bread
  • I Am Relishing: Pizza Crust/Buckwheat Crackers
  • I Am Releasing: Flax Crackers
  • I Am Bueno: Spinach Tortillas

I Am Generous: Entrees

  • I Am Elated: Five Enchilada Fillings
  • I Am Passionate: Marinara Pizza
  • I Am Sensational: Pesto Pizza
  • I Am Open-Hearted: Smoky Mole Pizza
  • I Am Mahalo: Hawaiian Pizza
  • I Am Vivacious: Stuffed Avocado
  • I Am Cheerful: Sun Burgers
  • Yo Soy Mucho: Mexican Grain Bowl
  • I Am Whole: “Macro” Bowl
  • I Am Enrolled: Nori Rolls
  • I Am Creamy: Mac Nut and Not Cheese Alfredo Sauce
  • I Am Festive: Chiles Rellenos
  • I Am Complete: Coconut Ceviche
  • I Am Hopeful: Pad Thai


I Am Worthy (of everything wonderful): Beverages

  • I Am Aloha: Fresh Coconut Milk
  • I Am Youthful: Live Nut and Seed Milks
  • I Am Nourishing: Our Favorite Juice Blends
  • I Am Renewed: Wheatgrass Juice
  • I Am Rejuvenated: Sparkling Wheatgrass Juice Cocktail
  • I Am Rich: A Slighly Sweet Green Drink
  • I Am Worthy: Deep Red Juice Blend
  • I Am Succulent: Grapefruit Juice Blend
  • I Am Healthy: All-Green Energy Drink
  • I Am Charismatic: Lightly Spiced Carrot Juice
  • I Am Excited: Fresh Cucumber Juice
  • I Am Wonderful: Watermelon Juice
  • I Am Sassy: Virgin Margarita
  • I Am Bold: Spicy Tomato Juice Cocktail
  • I Am Effervescent: Our House Gingerale
  • I Am Refreshed: Our House Lemonade
  • I Am Brand-New: Our Favorite Smoothies
  • I Am Cool: Mint Chocolate Chip Milkshake
  • I Am Luscious: A Healthy Raw Chocolate Smoothie
  • I Am Lusciously Awake: Mocha Smoothie
  • I Am Grace: Coconut Almond Smoothie
  • I Am Delicious: Coconut Malted
  • I Am Beautiful: Creamsicle Milkshake
  • I Am Berry Sweet: Fresh Strawberry Milkshake

I Am Anew: Breakfast

  • I Am Bright-Eyed: Pecan Porridge
  • I Am Vigorous: Macadamia Nut Porridge
  • I Am Great: Granola
  • I Am Thrilled: Cinnamon Rolls
  • I Am Courageous: Cold Pressed Coffee


I Am Abundant: Delicious Desserts and Sweets

  • I Am Rapture: Strawberry Shortcake
  • I Am Assured: German Chocolate Cake
  • I Am Magnificent: Raw Chocolate Mousse
  • I Am Cherished: Cashew Lemon Cheesecake
  • I Am Inviting: Banana Cream Pie
  • I Am Home: Apple Pie
  • I Am Perfect: Pecan Pie
  • I Am Creative: Pumpkin Pie
  • I Am Lovely: Strawberry Apple Cobbler
  • I Am Devoted: Live Coconut Ice Cream
  • I Am Adoring: Tiramisu
  • I Am Amazing: Lemon Meringue Pie
  • I Am Bliss: Hazelnut Chocolate Cream Pie
  • I Am Heavenly: Mudslide Pie
  • I Am Awakening: Key Lime Pie
  • I Am The Top: Our Live Meringue
  • I Am Smooth: Sweetened Creme Fraiche
  • I Am Pleased: Nut Milk Ice Cream
  • Vanilla Hazelnut Ice Cream
  • Butter Pecan Ice Cream
  • Chocolate Brazil Nut Ice Cream
  • I Am The Best: Caramel Sauce
  • I Am Decadent: Raw Chocolate Sauce

I Am The Basics: Ingredients Guide
I Am Equipped: Equipment Guide
I Am Technical: Some Helpful Techniques
I Am Resourceful: A Source Guide for Equipment, Live Foods, and Education
I Am Organized: Index
About The Authors

Saturday, February 5, 2011

The Raw Food REVOLUTION Diet Book Review























The Raw Food Revolution Diet by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD published by Book Publishing Company.

Feast
Lose Weight
Gain Energy
Feel Younger

Introduction: Our success stories
Chapter 1 Take the First Step Towards Vibrant Living
• The Obesity Battle- How Did We Get Here?: Physical Factors, Environmental Factors, Emotional Factors
• Winning the Battle of the Bulge: A Plan for Life: Step 1 Make Great Health, Energy, and Vitality Your Goals, Step 2 Think Positively, Step 3 Build Healthful Habits
• What Is A Healthy Body Weight?
• What Is Your Body Shape?
• The Raw Food Revolution Diet Solution
• Raw Food Diets: Are They All The Same?
• What Is Food Combining?

Chapter 2 Achieve Permanent Weight Loss with the Raw Food Revolution Diet
• Raw Food: Weapons of Mass Reduction
• Plans for Success
• Preparing for the Journey
• The Fast Track
• Eating on the Fast Track
• The Fast Track Lifestyle
• The Raw Food Revolution Diet
• Eating on the Raw Food Revolution Diet
• What Percentage of Raw Food is Good to Start With?
• Raw Tips
• The Raw Food Revolution Diet Lifestyle
• Getting All You Need From The Raw Food Revolution Diet

Chapter 3 Getting The Nutrients You Need
• Calories
• Protein
• Carbohydrates
• Fat
• The Raw Guide to Vitamins
• The Raw Guide to Minerals
• Supplements as a Safety Measure

Chapter 4 Food and Equipment Basics for the Raw Food Revolution Diet
• Juicing for Life!
• Growing Your Own Sprouts
• Soaking Nuts and Seeds
• Fruit
• Addressing Greens
• Why Buy Organic?
• When You Can’t Buy Certified Organic
• Taking Advantage of Farmers Markets
• Setting Up and Managing Your Raw Food Kitchen
• Foods to Have on Hand
• Ideas to Save You Time In The Kitchen
• Essential Kitchen Tools
• Raw On The Go

Chapter 5 Menus to Nourish Your Body and Please Your Palate 
6 different menu plans

THE RECIPES:
Breakfasts, Fruits and Cereals
• Banana-Blueberry Smoothie
• Blue-Green Smoothie for One
• Mango-Pineapple Smoothie
• Sweet Cashew Cream
• Cashew Yogurt
• Fresh Fruit Salad
• Buckwheat Muesli
• Cinnamon Oatmeal
• Crunchy Buckwheat Granola

Beverages and Tonics
• Gingery Apple-Lime Cocktail
• Banana Endurance Drink
• Cucumber Water
• Green Giant Juice
• Spicy Tomato Cocktail

Breads, Crackers, Crusts, and Wraps
• Sprouted Grain Bread
• Sprouted Multi-Grain Bread
• Date and Walnut Scones
• Garlic-Herb Croutons
• Salsa Wraps
• Flax Crackers
• Zucchini Pizza Crusts
• Sprouted Seed Pizza Crust
• Crispy Sweet Onion Rings

Spreads and Dips
• Basic Nut Cheese
• Salsa Fresca
• Sun-dried Tomato Tapenade
• Sprouted Chickpea Hummus
• Broccoli Pesto Pate
• Zucchini Hummus
• Not Tuna Salad

Dressings, Marinades, and Sauces
• Sweet Dijon Dressing
• Creamy Hemp Dressing
• Liquid Gold Dressing
• Savory Seed Dressing
• Tahini Ginger Dressing
• Bon-Bon Sauce
• Cashew-Dill Sauce
• Pineapple Teriyaki Sauce
• Pizza Sauce
• Spicy Sweet and Sour Sauce

Condiments and Chutneys
• Cashew Mayonnaise
• Hot Mustard
• Real Tomato Ketchup
• Berry-Date Jam
• Hot Lava Sauce
• Cabbage Kraut

Salads
• Kale Coleslaw
• Green Garden Salad Bar
• Caesar Salad with Creamy Horseradish Dressing
• Apples and Walnuts on Baby Greens with Poppy Seed Dressing
• Vine-Ripened Heirloom Tomatoes with Fresh Herbs
• Dilled Cucumbers

Soups
• Creamy Kale-Apple Soup
• Fresh Pea Soup
• Garden Blend Soup
• Minestrone Italiano
• Spicy Papaya Soup
• Tomato-Mushroom Bisque

Side Dishes
• Broccoli with Bon-Bon Sauce
• Baby Bok Choy with Shiitake Mushrooms
• Mexican Style Seasoned Cabbage
• Vegetable Antipasto
• Wild Rice Pilaf

Entrees
• Garden Pizza
• Mexican Burritos
• Vietnamese Salad Rolls
• Zoom Burgers
• Zucchini Pasta with Basil Pesto

Snacks and Sweets
• Turtle Truffles
• Lemon and Herb Seaflower Snacks
• Pure Power Bars
• Spicy Sprouted Lentils
• Falafel Chickpea Nuts
• Almost Oatmeal Cookies
• Chocolate Velvet
• Banana Fig Pudding
• Carob Banana Pudding

The how-to chapters cover kitchen appliances for raw food preparation, sprouting seeds, soaking nuts, and ripening and storing fruits. Making one's kitchen raw food friendly can be a bit daunting for first-timers, but the book provides sound advice. The authors almost take their readers by the hand and offer them easy-to-understand guidelines for what to keep in the pantry, how to save time in the kitchen, and what tools to purchase for the raw prep kitchen.

The book closes with two nutritional charts, one focusing on vitamin needs, the other on mineral requirements. Both cover all life stages from infancy to adulthood up to 70 years of age.

The Raw Food Revolution Diet is an invaluable tool to help anyone to obtain a lifestyle that is truly becoming a food revolution. No one need ever feel deprived of indulgent comfort. Newcomers and raw fooders alike will find this volume not only helpful but also highly informative and richly detailed. The bookshelf of today's kitchen would be incomplete without The Raw Food Revolution Diet.

Cherie Soria is the founder and director of Living Light Culinary Arts Institute, the world's premier organic raw vegan chef training school.

THIS BLOG IS FOR INFORMATION PURPOSES ONLY. WE RECOMMEND THAT YOU THOROUGHLY RESEARCH ALTERNATE POINTS OF VIEW AND MAKE YOUR OWN DECISIONS AS AN INFORMED CONSUMER OF INFORMATION. YOU ARE ULTIMATELY RESPONSIBLE FOR YOUR HEALTH. THIS BLOG IS NOT INTENDED AS MEDICAL ADVICE. I'll be posting more and more as I've just started this blog. Keep checking back. May God Bless Your Day!!!!