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Blog entry
1 May 2012 - 7:01am
Hi everyone!
If your pantry is like mine and has tins of creamed corn and other veges. in the back row
waiting for a recipe, then how about try making corn griddle cakes!
I got this idea yesterday when I felt like using up some tinned corn and flour before the
expiry date. I didn't look up a recipe, but just used my usual pikelet recipe as the base.
As griddle cakes are thicker than pikelets, don't add too much milk before you add the
creamed corn.
I used 2 cups of self-raising flour, 1 egg, 2 tblsp. melted butter and extra salt.
I slowly added the milk using a hand beater and made sure it was of firm consistency.
I tipped in a whole can, about 470g of creamed corn, into the mixture.
The extra salt is to balance the sweetness of the tinned corn.
I slowly beat that in, then I decided to open a small can of corn kernels which is optional.
I stirred them in so that it creates that extra corn flavor when you bite into the cooked cake.
On a large electric frypan, add just enough butter to a hot surface.
Spoon the mixture on using whatever size spoon of your choice; I used a dessertspoon.
Being a thicker batter than pikelets, allow them to cook a little slower.
Gently lift one and check if it is brown before turning over.
Serve warm with extra dollops of butter and perhaps some parsley for garnishing.
I made extra for the neighbours next door, as the wife does not bake anymore due
to ill-health and mobility problems. Her husband loves home-made cooking, and
I get a kick out of seeing their smiles! If you have any elderly or disabled neighbours,
make their day and share some.
Blog entry
5 Apr 2012 - 1:04am
We've hatched a new way to decorate and hunt for eggs,
using our clever cookie-puzzle technique. Cut oval shapes
out of sugar-cookie dough, "break" them into pieces after baking,
and finish with pastel royal icing and sanding sugar.
All that's left is to put these eggs back together again.
~ Martha Stewart
Ingredients:
* 4 cups all-purpose flour, plus more for surface
* 1 teaspoon baking powder
* 1/2 teaspoon coarse salt
* 2 sticks unsalted butter, room temperature
* 2 cups granulated sugar
* 2 large eggs
* 2 teaspoons pure vanilla extract
* Royal Icing
* Sanding sugar, for sprinkling (optional)
Directions:
1. Whisk together flour, baking powder, and salt.
2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy,
about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture,
and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
3. Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured
surface. Cut out egg shapes with a 2 1/2-inch oval cutter (sugarcraft.com).
Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart.
Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes.
Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult
to create clean edges). Let cool. Using a pastry bag fitted with a
1/8-inch tip and filled with royal icing, decorate as desired.
Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.
Cook's Note:
Iced cookies can be stored at room temperature for up to 3 days.
Makes about 3 dozen.
Blog entry
4 Apr 2012 - 6:00am
Everyone will love these lemony Easter themed cupcakes!
Ingredients
Serves: 30
* 250g butter, softened
* 350g sugar
* 3 eggs
* 2 teaspoons finely grated lemon rind
* 1 teaspoon vanilla essence
* 450g plain flour
* 1 teaspoon bicarb soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 450g sour cream
For the buttercream icing
* 250g butter, softened
* 1 teaspoon vanilla essence
* 600g icing sugar
* 2 tablespoons milk
* For the decoration
* 1 tube black writing icing
* 30 marshmallows, cut in half lengthways
* pink decorating sugar
* smarties or m&ms
Preparation Method
Prep: 25 minutes | Cook: 25 minutes | Extra time: 30 minutes, cooling
1. Preheat the oven to 180 degrees C. Line a muffin tin with patty cups.
2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time.
Add lemon rind and vanilla; mix well.
3. In a separate bowl, combine flour, bicarb, baking powder and salt.
Add to creamed mixture alternately with sour cream (cake mixture will be thick).
Fill the patty cups 3/4 full. Bake the cakes in the preheated oven for 25-30 minutes or
until a skewer inserted near the centre comes out clean. Cool for 10 minutes;
remove to wire racks to cool completely.
4. Meanwhile make the icing: In a large bowl, cream together the butter and vanilla.
Blend in the sugar, a quarter at a time, beating well after each addition.
Beat in the milk, and continue mixing until light and fluffy.
5. To make the ears; take the marshmallow halves and place them on a clean surface,
cut side down. Spread a little bit of icing over the top of each.
Then sprinkle with the pink decorating sugar.
6. When the cakes are cool, spread an even layer of icing over each. Then take the prepared
marshmallow halves and carefully place two on each cake to make the ears.
Finally, make the face by putting a smartie in the middle for a nose, and then drawing
eyes and whiskers with the black writing icing.
To make your own coloured sugar
Take a few tablespoons of white sugar and a couple of tablespoons of red food colouring and
rub them together well in plastic bag until all the icing is coloured.
Have fun everybody!!!!
Happy Easter !!!
video
20 Mar 2012 - 7:37pm
Cassandra Newman
Awaken To Life
www.awaken-to-life.com
Spiritual Coach & Angel Oracle Readings
Email for free session!
cassandra@awaken-to-life.com
video
20 Mar 2012 - 7:32pm
Cassandra Newman
Spiritual Coach & Angel Readings
www.awaken-to-life.com
Email for free session!
cassandra@awaken-to-life.com
Teaching
15 Mar 2012 - 6:08pm
Do you FEEL a strong pull on your heart-strings to begin a Mission Now?
Learn More about Project: Eagle Triad here:
http://ashtarstrinity.sanandaseagles.com/index.html
Commit to 15-20 minutes per day to Project: Eagle Triad
write to janisel (@) sanandaseagles.com
...first you will fly, then you will soar...
Time to Get Serious
http://ashtarstrinity.sanandaseagles.com/channelings/time_to_get_serious.html
ASHTAR
Channeled Through Janisel
My Dearest Friends.... I come to assure you that things are as they should be. There are great amounts of energy bombarding your Earth at this time and everything is being greatly accelerated. NOW is the time for 'focus'. You who are the bridges between Heaven and Earth are the 'hands and feet' of the Command, so to speak. It is through you that much of our work is done. As I said, much has been accelerated and, although we wish you to remain in a state of joy and lightheartedness, it is now time to put your 'work' in its proper perspective and concentrate on the mission at hand. We are working very diligently to gather the Lightworkers together in order to prepare the general population for what is to come.
This means that each and every one of you are needed at this time to make a commitment in your own heart as to what role you will play in this. In other words, it is time to get serious. We are not asking you to give your lives over to the Ashtar Command exclusively, for you each have many missions and sub-missions that you are here to accomplish. What we are asking, however, is that for those of you who feel your connection to us to band together, so to speak, in order to establish and implement certain 'activities' towards the goals which have been set before us. You have shown that you can do this numerous times, such as in the planting of the crystals and the activation of the grid. This was an excellent example of the Unity we wish for you to achieve, and our heartfelt thanks go to all of you who have participated in this project. Rest assured there will be other projects we will ask you to work on. For the time being, we are asking you to continue in this Unity, and stay focused on the tasks at hand.
Do not let yourselves become 'bogged down' in the mundane affairs of your day-to-day activities. We wish for those of you who are aligned with the Command and its work to use this wonderful email forum to interact with each other in manifesting this bond of Unity. You are held within the gentle hand of All That Is and encircled with the energy of Unconditional Love of such depths that your present consciousness can not truly comprehend its magnitude. We of the Command and the Spiritual Hierarchy are working most diligently to help you and all mankind reach their full potential. As a 'return energy exchange', we ask each of you to now search your hearts and decide what it is that you are capable and willing to do in partnership with us. For you see, we are truly in a partnership in which each and every one must play their part. NOW is the time to begin. NOW is the time to decide your focus.
NOW is the time to dedicate yourselves to the work at hand. We need your hands, we need your feet, we need your voice, we ask your commitment. To paraphrase the words of The Most Radiant One, spoken so long ago, "it is time to be about the Father's business". There is no longer the luxury of time to be spent in petty pursuits, bickering, judgment, or anger. Your time, which we have worked towards for eons, is at hand. Know that, even though you may not see us in your skies, we are most definitely close to you, and send you our deepest blessings and love.
Your Friend and Brother,
Ashtar
=== --- === --- === --- === ---
All we first ask is that you commit 15-20 minutes
per day in a meditation with our Project: Eagle Triad
write to janisel (@) sanandaseagles.com
Here are more free links for your IMMEDIATELY NEEDED Lightworker Learning:
ASHTAR and The Ashtar Command
http://ashtarstrinity.sanandaseagles.com/pages/ashtar_command.html
MEDITATIONS
http://ashtarstrinity.sanandaseagles.com/meditations/meditations.html
SPACECRAFT in Art Throughout History
http://sanandaseagles.com/pages/spacecraft_in_art.html
They that wait upon the Lord shall renew their strength; they shall mount up with wings as eagles. Isaiah 40:31
User Content Page
31 Jan 2012 - 7:36am
Gardening is where our hearts root within the soil of Earth. When one takes the path of the gardener there are many different paths that can be found while digging within the Earth. One path that my mother and I have found great joy in, is the ability to be able to take the oils from the plants and make lotions and salves and many other interesting things to add the healing properties from plants and flowers to our human journey. Gardening and studying the Essential Oils of plants and how they can help us in our everyday lives is something that every human should have the knowledge and ability to understand. We are sharing our knowledge and research with all our family and friends here.
I have been gardening with my parents my whole life and i have been exploring the area of how plants and herbs help your mind body and even your soul. Our journey is full of ups and downs and i feel that we all should have knowledge of our plant kingdom and the magic in which they share with us. Come and take a peaceful stroll in our virtual garden full of pathways of helpful plants that are waiting to offer their assistance.
Thanks for the support Shelly <3 <3 <3
We buy and distribute products from Glenbrook Farms and Mountain Rose Herbs. We will be posting sales and different products from them. For those of you who want to try things and are not green thumbs or simply don't have the time to grow or make your own, there are many items that you can purchase from these sites.
Aromas@surrealgardening.com
http://www.surrealgardening.com/
http://www.facebook.com/SurrealGardening?ref=tn_tnmn
Blog entry
29 Jan 2012 - 4:03am
hello there to anyone interested out there I found an online buying group for organic/natural food and other items.
Honestly I thought it looked really good and joined it so I thought I would share it with you all.
the name of it is the "green polkadot box"
they have two types of memberships a "club" membership and a "reward" membership.
Now I have a club membership which comes to around $50 a year the other one is the reward membership at around $125 a year.
if you wish to join under my referal link here it is.
my referal link: http://www.greenpolkadotbox.com/rewardsref/index/refer/id/12423/
my referal link code: 956571
the main name of the website is Greenpolkadotbox.com
DISCLAIMERS
Now just so you know a couple of things first you HAVE to be 18 to join , second I don't make any money from this or anything
and lastly it's not my company or friends company ect so I am INDEPENDENT of the green polka dot box organization.
well I hope you enjoy it I thought it looked good and worth sharing.
Blog entry
13 Jan 2012 - 11:55am
The Doctrine of Signatures is profound ancient wisdom that is purposely being suppressed. It states that every fruit and vegetable has a certain pattern that resembles a body organ, and that this pattern acts as a signal or sign as to that fruit or vegetable’s benefit to us.
Modern science confirms that the ancient “Doctrine of Signatures” is astoundingly accurate. Why does this vital knowledge remain hidden?
The healing and nourishing properties of any fruit or vegetable reflected in, and ultimately revealed by, that fruit or vegetables’ outer physical shape, form, or “signature” in relation to the human body.
Kidney Beans actually heal and help maintain kidney function—and they look exactly like human kidneys.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop brain function.
The cross section of a Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye. And science now shows carrots greatly enhance blood flow to the eyes and aid in the general function of the eyes.
Celery looks just like bones. Celery specifically target bone strength. Bones are 23 percent sodium and these foods are 23 percent sodium. If you don’t have enough sodium in your diet, the body pulls it from the bones, thus making them weak. Foods like celery replenish the skeletal needs of the body.
Avocadoes target the health and function of the womb and cervix of the female—they look just like these organs. Avocadoes help women balance hormones, shed unwanted birth weight, and deter cervical cancers. It takes exactly nine months to grow an avocado from blossom to ripened fruit.
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Slice a Mushroom in half and it resembles a human ear. Mushrooms have been found to improve hearing, as mushrooms are one of the few foods that contain vitamin D. This particular vitamin is important for healthy bones, even the tiny ones in the ear that transmit sound to the brain.
Our lungs are made up of branches of ever-smaller airways that finish up with tiny bunches of tissue called alveoli. These structures, which resemble bunches of Grapes, allow oxygen to pass from the lungs to the blood stream. A diet high in fresh fruit, such as grapes, has been shown to reduce the risk of lung cancer and emphysema. Grape seeds also contain a chemical called proanthocyanidin, which appears to reduce the severity of asthma triggered by allergy.
Ginger, commonly sold in supermarkets, often looks just like the stomach. So its interesting that one of its biggest benefits is aiding digestion. The Chinese have been using it for over 2,000 years to calm the stomach and cure nausea, while it is also a popular remedy for motion sickness.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics. Olives assist the health and function of the ovaries.
The Doctrine of Signatures may sound strange to us, but its wisdom is ancient, rediscovered in modern times. Of course, in modern America we’ve been taught by the big corporations to buy “processed foods,” rather than to buy local fresh vegetables and cook them ourselves.
Americans have no time for cooking; most are busy working and consuming en masse, according to the messages drilled in by television, radio, newspaper, the news, culture, society. The resultant omnipresence of cheap, high-calorie, nutrient-poor processed foods (or “food like substances”) in homes, schools, government institutions and food programs, and on every street corner creates default food choices that drive obesity.
These subsidized, cheap, low-quality foods are heavily marketed and consumed by our ever-widening population with an obesity rate approaching three out of four Americans. The more Americans eat, the fatter they become. And the fatter they become the more they develop heart disease, diabetes, cancer and a myriad of other chronic ailments. This is a big score for big pharma. The sicker our population becomes, the more medications are sold for high cholesterol, diabetes, high blood pressure, depression, and many other lifestyle driven diseases. In essence, big food and big pharma profits by creating a nation of sick and fat citizens.
This structure is built into the very fabric of our economy and culture. It could be called the medical, agricultural, food industrial complex. It is nothing short of sheer violence against us—the social, political, economic and environmental conditions that foster and promote the development of disease. However, by using this wisdom of the Doctrine of Signatures we can take more of a proactive role regarding our health. We are our best own doctor and dietician, we just need to believe it.
The Doctrine of Signatures was made popular in modern times by a Swiss physician, alchemist and philosopher named Paracelsus (1493-1541) who scholars consider to be the father of modern chemistry. Paracelsus noted how the qualities of plants are often reflected in their appearance. He thus theorized that the inner nature of plants may be discovered by their outer forms or “signatures.” He applied this principle to food as well as medicine, remarking that “it is not in the quantity of food but in its quality that resides the Spirit of Life”—a belief familiar to those who choose to eat organic food while also being justifiably concerned over Genetically Modified substitutes that lack the “life force,” or spirit.
The “Doctrine of Signatures” enjoyed a revival in the 1600s after Jakob Böhme (1575-1624), a master shoemaker in the small town of Görlitz, Germany, began writing on the subject. At 25 years old, he experienced a sublime mystical vision where he saw the true relationship between man and his Creator—that man is both the Creator and the Created.
Source: Richardcassaro.com
Feel free to enter below group (by clicking on it) and share with us some thought for food within this most pivotal year of~~~physical transformation! It is time.
You are able to add thru group-posts OR thru group-blogs and it will show up here on this thread.
Thank You.
~~in love and spirit, peter
Blog entry
12 Jan 2012 - 9:54am
by PF Louis
We are in the "Age of Aluminum", this according to a lecture by Dr. Chris Exley, PhD at a January 2011 vaccine safety conference in Jamaica. A common expression among those who deflect aluminum's toxicity issues is that aluminum is prominent throughout the earth's crust. What they fail to mention is that aluminum (Al) wasn't widely bioavailable to humans until the latter part of the 19th Century when it began to be mined for creating metals and medicines.
Now we have aluminum appearing in cookware, wrapping foils, beverage and food containers, underarm deodorants, tobacco, over the counter (OTC) and prescribed medicines, and as adjuvants in vaccines. Al is highly reactive with other chemicals and creates antigens to stimulate immune system antibody responses in vaccines. But the mechanics of these reactions are not understood by Big Pharma.
Dr. Exley, has been focused on aluminum biochemical mechanics for two decades, and doesn't claim to know all the answers. But he knows how wrong those who do claim to have all the answers are, and they are among the ranks of Al toxicity danger naysayers and the vaccine industry.
Aluminum body burdens
We all have some level of Al in us with which are bodies are coping. The tissues most prone to collecting and storing aluminum are those tissues with a slow cellular turnover. Cells die off and regenerate quickly on the skin, but not so quickly in bone matter, heart tissue and the brain. Those last three organs that don't have a rapid cellular turnover are most prone to collecting and storing Al.
Yes, the brain stores quite a of bit Al. And that's where MS, chronic fatigue syndromes, epilepsy, ADD, Alzheimer's, Guilliane-Barre' syndrome (a common post vaccination injury) and other neurological disorders manifest. Aluminum compounds that are injected bypass the liver and kidneys and tend to remain in slow cellular replacing tissues.
Non-ingested Al also includes smoking tobacco or marijuana, applied sunscreens and cosmetics and chemtrails. All vaccinations contain Al. Claiming they're safe without mercury, as some A1 proponents do, is incorrect. Exley also mentioned that most vaccines contain some iron -- iron combined with aluminum creates a highly biochemically-reactive compound.
Chemtrails are not contrails. They are real. All samples collected worldwide contained aluminum and more (http://www.naturalnews.com/032572_chemtrails_health.html).
In the last 100 years, we have managed to increase the Al body burden considerably. The threshold for Al toxicity varies. But the incredible increase in neurological disorders during this "Age of Aluminum" demonstrates the need for eliminating it from our bodies as much as possible.
Easy methods for eliminating Al
Dr. Exley mentions one agent that pushes out stored Al from our bodies: High silica content mineral water. He mentioned two brands, Volvic, which is sold at various Whole Food and Trader Joe stores, and Spritzer, which is harder to find.
He and his team of researchers have tested the urine to prove high silica content mineral waters do the trick. He even presented anecdotal evidence of Gardasil adverse-reaction victims improving after a few months of drinking this type of water. He recommends drinking a liter a day to reduce your aluminum body burden.
But that water's a little pricey. You can order an inexpensive pound of horsetail herbs and make teas and tinctures to accommodate a less expendable budget. Making tinctures is easy (http://www.naturalnews.com/032298_herbs_tinctures.html). Organic cucumbers are high in silica also and provide yet another alternative.
As long as there pockets of Al stored in our bodies, the potential for passing the threshold of absolute toxicity exists. Reducing the Al burden is vital for optimum health even when you manage to avoid the most common sources.
Sources for this article include:
http://gaia-health.com/gaia-blog/2011-12-14/leach-aluminum-from-your-body-drink-silicon-rich-water/
http://www.ncbi.nlm.nih.gov/pubmed/10612067
http://www.whole-body-detox-diet.com/raw-foodist.html
video
30 Dec 2011 - 12:15pm
24 dec 2011 The story of the historic Occupy Wall Street Farmers March.
On December 4, 2011, farmers and activists from across the country joined the Occupy Wall Street Farmers March for "a celebration of community power to regain control over the most basic element to human well-being: food." The Farmers March began at La Plaza Cultural Community Gardens where urban and rural farmers addressed an excited crowd about the growing problems in our industrial food system and the promise offered by solutions based in organic, sustainable and community based food and agricultural production. This was followed by a 3 mile march from the East Village to Zuccotti Park, the birthplace of the Occupy Wall Street movement.
We would like to thank Occupy Wall Street, the OWS food justice working group and all the farmers and citizens, urban and rural that participated in the day's events.
Blog entry
30 Dec 2011 - 12:11pm
Many factors are known to contribute to human lifespan.
Many natural health followers carefully control their diet to include organic choices of fruits and vegetables in their natural, uncooked state, while remaining physically active and maintaining body weight within a healthy range.
The science of how lifestyle habits and nutrition promote health and longevity, known as Epigenetics, has dramatically advanced our knowledge base by providing a solid understanding of telomeres: telomeres are the tiny strands of DNA akin to a zipper that shorten with poor dietary choices, inflammation and everyday stress.
Researchers reporting in The Journal of Nutritional Biochemistry show that reducing oxidative stress, cellular inflammation and improving DNA methylation pathways can extend telomere length and slow the biologic aging clock. Specific nutrients provide the necessary building blocks to support DNA health and extend your natural lifespan.
Genetic expression is not set in stone, and our genes are continually under the influence of our environment, lifestyle and dietary choices. Gene settings are made initially from our time in the womb, based largely on the nutritional status and lifestyle of the mother. As we age, our genes instantly read micronutrient and environmental cues in an effort to ensure short term survival. Every morsel of food energy we consume results in an alteration in gene expression, either promoting optimal health or eventual illness.
Targeted Nutrients and Foods Increase DNA Methylation to Maintain Telomere Length
The methylation pathway is critical to maintain DNA integrity and to prevent telomere shortening. Foods and nutrients that donate methyl groups are essential to prevent genetic mutations that result in cancer. Researchers reporting in The Journal of Nutrition found that men with the highest levels of folate in their blood have the longest telomeres when compared to those with the lowest levels. In addition to folate (800 mcg each day), vitamin B12 (500 to 1000 mcg daily) and the entire B-vitamin family are associated with longer telomeres. Sulfur-enriched proteins from nuts and seeds are also important methyl group donors.
Independent research projects have concluded that the minerals zinc (25 to 50 mg per day) and magnesium (400 to 800 mg each day) are necessary to accurately complete DNA sequencing during cell replication. A lack of these cofactors leads to DNA strand breakage, premature cell destruction and acceleration of the aging process. Vitamin C (1 to 3 grams per day) has been shown to slow the loss of telomeres in human vascular endothelial cells, an important element in preventing cardiovascular disease. Vitamin E tocotrienols (400 mg per day of a full-spectrum supplement) have been shown to restore the length of telomeres while reducing DNA damage, making it possible for a nutrient to reverse the shortening of telomeres and reverse an underlying cause of aging.
Stress and inflammation are two controllable factors that independently shorten telomere length and increase cell aging. Stress management is essential to lower the release of chemical messengers that fuel the flames of inflammation. Additionally, researchers have identified a host of polyphenol compounds (resveratrol, grape seed extract and curcumin) that lower systemic inflammation, help to maintain telomere length and extend healthy lifespan.
Sources for this article include:
http://www.wellnessresources.com/he...
http://jn.nutrition.org/content/139...
http://www.ncbi.nlm.nih.gov/pubmed/...
http://www.ajcn.org/content/90/2/32...
Learn more: http://www.naturalnews.com/034513_telomeres_longevity_nutrition.html#ixzz1i1FvkkIH
Blog entry
8 Dec 2011 - 1:00pm
Hey friends,
I would like to share with you some of the forgotten arts, one of which is smoking. Nowadays it is considered more a necessity or an addiction than a habit, although people still refer to it as one, a bad one that is. But that is not true. For each individual smoking has an intrinsic value, those of us that like smoking, know very well what they like about it, and that is the reason why we do it.
But it is important, what is it that you smoke, and why you smoke, how often you do it and how you do it when you do it.
I am thirty years old, but have been smoking tobacco prior to my disease (cancer at 24)for 6 years. During my treatment, i quit, but then after 2 years started again, but found it even more unpleasant then before. But you know, in my youth, it was taboo for the young to talk about it, although at the same time was considered and aknowledged in society as a means for younger people or young adults to look or seem older, smoking a cigar. If a woman had been smoking, it was as though she had proclaimed herself as an independent or equal to man (a cigar was thought off as a falus in the battle for gaining womens voting rights in the thirties and forties).
Why did I do it after cancer? Well after the treatment it was even harder to satisfy the body that has been almost completely wrecked. Smoking ought to have by certain studies a calming effect. But it is the Smoking, not the tobacco. Tobacco IS POISON. Instead, I have found out that you can smoke almost anything, especially if it is grown(a plant), also if it has a nutritional value, if it smells pleasantly and as a bonus, if it has any medicinal or herbal value. You can smoke the dry leaves of almost any tree, such as oak, birch, walnut, powdered apples; the fruit and peel, rosebuds-as in grind fruit, and you can add some cinnamon or ginger to the list which is endless. Try it out, make your own mixtures and enjoy their flavour and the soothing tranquility that comes with smoking a good mixture inside on a quiet winter evening. Enjoy the Hollidays
And again, please, stop smoking Tobacco.
Blog entry
1 Dec 2011 - 8:45pm
Consumer Reports: Arsenic in fruit juices
http://www.9news.com/news/article/233051/188/Consumer-Reports-Arsenic-in-fruit-juices
http://www.consumerreports.org/content/dam/cro/magazine-articles/January%202012/Consumer%20Reports%20Arsenic%20Test%20Results%20January%202012.pdf
KUSA - Arsenic has long been recognized as a poison and a contaminant in drinking water, but now concerns are growing about arsenic in foods, especially in fruit juices that are a mainstay for children.
Controversy over arsenic in apple juice made headlines as the school year began when Mehmet Oz, M.D., host of "The Dr. Oz Show," told viewers that tests he'd commissioned found 10 of three dozen apple-juice samples with total arsenic levels exceeding 10 parts per billion (ppb). There's no federal arsenic threshold for juice or most foods, though the limit for bottled and public water is 10 ppb. The Food and Drug Administration, trying to reassure consumers about the safety of apple juice, claimed that most arsenic in juices and other foods is of the organic type that is "essentially harmless."
But an investigation by Consumer Reports shows otherwise. Our study, including tests of apple and grape juice (download a PDF of our complete test results), a scientific analysis of federal health data, a consumer poll, and interviews with doctors and other experts, finds the following:
•Roughly 10 percent of our juice samples, from five brands, had total arsenic levels that exceeded federal drinking-water standards. Most of that arsenic was inorganic arsenic, a known carcinogen.
•One in four samples had lead levels higher than the FDA's bottled-water limit of 5 ppb. As with arsenic, no federal limit exists for lead in juice.
•Apple and grape juice constitute a significant source of dietary exposure to arsenic, according to our analysis of federal health data from 2003 through 2008.
•Children drink a lot of juice. Thirty-five percent of children 5 and younger drink juice in quantities exceeding pediatricians' recommendations, our poll of parents shows.
•Mounting scientific evidence suggests that chronic exposure to arsenic and lead even at levels below water standards can result in serious health problems.
•Inorganic arsenic has been detected at disturbing levels in other foods, too, which suggests that more must be done to reduce overall dietary exposure.
•Our findings have prompted Consumers Union, the advocacy arm of Consumer Reports, to urge the FDA to set arsenic and lead standards for apple and grape juice. Our scientists believe that juice should at least meet the 5 ppb lead limit for bottled water. They recommend an even lower arsenic limit for juice: 3 ppb.
"People sometimes say, 'If arsenic exposure is so bad, why don't you see more people sick or dying from it?' But the many diseases likely to be increased by exposure even at relatively low levels are so common already that its effects are overlooked simply because no one has looked carefully for the connection," says Joshua Hamilton, Ph.D., a toxicologist specializing in arsenic research and the chief academic and scientific officer at the Marine Biological Laboratory in Woods Hole, Mass.
As our investigation found, when scientists and doctors do look, the connections they've found underscore the need to protect public health by reducing Americans' exposure to this potent toxin.
Many sources of exposure
Arsenic is a naturally occurring element that can contaminate groundwater used for drinking and irrigation in areas where it's abundant, such as parts of New England, the Midwest, and the Southwest. See the map from the United States Geological Survey (USGS) showing test results of arsenic levels in groundwater throughout the United States.
The public's exposure to arsenic extends beyond those areas because since 1910, the United States has used roughly 1.6 million tons of it for agricultural and other industrial uses. About half of that cumulative total has been used since only the mid-1960s. Lead-arsenate insecticides were widely used in cotton fields, orchards, and vineyards until their use was banned in the 1980s. But residues in the soil can still contaminate crops.
For decades, arsenic was also used in a preservative for pressure-treated lumber commonly used for decks and playground equipment. In 2003 that use was banned, (as was most residential use) but the wood can contribute to arsenic in groundwater when it's recycled as mulch.
Other sources of exposure include coal-fired power plants and smelters that heat arsenic-containing ores to process copper or lead. Today the quantity of arsenic released into the environment in the United States by human activities is three times more than that released from natural sources, says the federal Agency for Toxic Substances and Disease Registry.
The form of arsenic in the examples above is inorganic arsenic. It's a carcinogen known to cause bladder, lung, and skin cancer in people and to increase risks of cardiovascular disease, immunodeficiencies, and type 2 diabetes.
The other form that arsenic takes is organic arsenic, created when arsenic binds to molecules containing carbon. Fish can contain an organic form of arsenic called arsenobetaine, generally considered nontoxic to humans. But questions have been raised about the human health effects of other types of organic arsenic in foods, including juice.
Use of organic arsenic in agricultural products has also caused concern. For instance, the EPA in 2006 took steps to stop the use of herbicides containing organic arsenic because of their potential to turn into inorganic arsenic in soil and contaminate drinking water. And in 2011, working with the FDA, drug company Alpharma agreed to suspend the sale of Roxarsone, a poultry-feed additive, because it contained an organic form of arsenic that could convert into inorganic arsenic inside the bird, potentially contaminating the meat. Or it could contaminate soil when chicken droppings are used as fertilizer. Other arsenic feed additives are still being used.
What our tests found
We went shopping in Connecticut, New Jersey, and New York in August and September, buying 28 apple juices and three grape juices. Our samples came from ready-to-drink bottles, juice boxes, and cans of concentrate. For most juices, we bought three different lot numbers to assess variability. (For some juices, we couldn't find three lots, so we tested one or two.) In all, we tested 88 samples.
Five samples of apple juice and four of grape juice had total arsenic levels exceeding the 10 ppb federal limit for bottled and drinking water. Levels in the apple juices ranged from 1.1 to 13.9 ppb, and grape-juice levels were even higher, 5.9 to 24.7 ppb. Most of the total arsenic in our samples was inorganic, our tests showed.
As for lead, about one fourth of all juice samples had levels at or above the 5-ppb limit for bottled water. The top lead level for apple juice was 13.6 ppb; for grape juice, 15.9 ppb.
The following brands had at least one sample of apple juice that exceeded 10 ppb: Apple & Eve, Great Value (Walmart), and Mott's. For grape juice, at least one sample from Walgreens and Welch's exceeded that threshold. And these brands had one or more samples of apple juice that exceeded 5 ppb of lead: America's Choice (A&P), Gerber, Gold Emblem (CVS), Great Value, Joe's Kids (Trader Joe's), Minute Maid, Seneca, and Walgreens. At least one sample of grape juice exceeding 5 ppb of lead came from Gold Emblem, Walgreens, and Welch's. Our findings provide a spot check of a number of local juice aisles, but they can't be used to draw general conclusions about arsenic or lead levels in any particular brand. Even within a single tested brand, levels of arsenic and lead sometimes varied widely. To see our complete test results for all 88 samples, download this PDF.
Arsenic-tainted soil in U.S. orchards is a likely source of contamination for apples, and finding lead with arsenic in juices that we tested is not surprising. Even with a ban on lead-arsenate insecticides, "we are finding problems with some Washington state apples, not because of irresponsible farming practices now but because lead-arsenate pesticides that were used here decades ago remain in the soil," says Denise Wilson, Ph.D., an associate professor at the University of Washington who has tested apple juices and discovered elevated arsenic levels even in brands labeled organic.
Over the years, a shift has occurred in how juice sold in America is produced. To make apple juice, manufacturers often blend water with apple-juice concentrate from multiple sources. For the past decade, most concentrate has come from China (PDF). Concerns have been raised about the possible continuing use of arsenical pesticides there, and several Chinese provinces that are primary apple-growing regions are known to have high arsenic concentrations in groundwater.
A much bigger test than ours would be needed to establish any correlation between elevated arsenic or lead levels and the juice concentrate's country of origin. Samples we tested included some made from concentrate from multiple countries including Argentina, China, New Zealand, South Africa, and Turkey; others came from a single country. A few samples solely from the United States had elevated levels of lead or arsenic, and others did not. The same was true for samples containing only Chinese concentrate.
The FDA has been collecting its own data to see whether it should set guidelines to continue to ensure the safety of apple juice, a spokeswoman told us.
The Juice Products Association said, "We are committed to providing nutritious and safe fruit juices to consumers and will comply with limits established by the agency."
Answering a crucial question
We also wanted to know whether people who drink juice end up being exposed to more arsenic than those who don't.
So we commissioned an analysis of data from the National Health and Nutrition Examination Survey (NHANES), conducted annually by the National Center for Health Statistics. Information is collected on the health and nutrition of a nationally representative sample of the U.S. population, based on interviews and physical exams that may include a blood or urine test. Officials and researchers often use the data to determine risk factors for major diseases and develop public health policy. In fact, data on lead in the blood of NHANES participants were instrumental in developing policies that have successfully resulted in lead being removed from gasoline.
Our analysis was led by Richard Stahlhut, M.D., M.P.H., an environmental health researcher at the University of Rochester with expertise in NHANES data, working with Consumer Reports statisticians. Ana Navas-Acien, M.D., Ph.D., a physician-epidemiologist at Johns Hopkins University's Bloomberg School of Public Health, also provided guidance. She was the lead author of a 2008 study in the Journal of the American Medical Association (PDF) that first linked low-level arsenic exposure with the prevalence of type 2 diabetes in the United States.
Stahlhut reviewed NHANES data from 2003 through 2008 from participants tested for total urinary arsenic who reported their food and drink consumption for 24 hours the day before their NHANES visit. Because most ingested arsenic is excreted in urine, the best measure of recent exposure is a urine test.
Following Navas-Acien's advice, we excluded from our NHANES analysis anyone with results showing detectable levels of arsenobetaine, the organic arsenic in seafood. That made the results we analyzed more likely to represent inorganic arsenic, of greatest concern in terms of potential health risks.
The resulting analysis of almost 3,000 study participants found that those reporting apple-juice consumption had on average 19 percent greater levels of total urinary arsenic than those subjects who did not, and those who reported drinking grape juice had 20 percent higher levels. The results might understate the correlation between juice consumption and urinary arsenic levels because NHANES urinary data exclude children younger than 6, who tend to be big juice drinkers.
"The current analysis suggests that these juices may be an important contributor to dietary arsenic exposure," says Keeve Nachman, Ph.D., a risk scientist at the Center for a Livable Future and the Bloomberg School of Public Health, both at Johns Hopkins University. "It would be prudent to pursue measures to understand and limit young children's exposures to arsenic in juice."
Robert Wright, M.D., M.P.H., associate professor of pediatrics and environmental health at Harvard University who specializes in research on the effect of heavy-metals exposure in children, says that findings from our juice tests and database analysis concern him: "Because of their small size, a child drinking a box of juice would consume a larger per-body-weight dose of arsenic than an adult drinking the exact same box of juice. Those brands with elevated arsenic should investigate the source and eliminate it."
A chronic problem
Arsenic has been notoriously used as a poison since ancient times. A fatal poisoning would require a single dose of inorganic arsenic about the weight of a postage stamp. But chronic toxicity can result from long-term exposure to much lower levels in food, and even to water that meets the 10-ppb drinking-water limit.
A 2004 study of children in Bangladesh (PDF) suggested diminished intelligence based on test scores in children exposed to arsenic in drinking water at levels above 5 ppb, says study author Joseph Graziano, Ph.D., a professor of environmental health sciences and pharmacology at Columbia University. He's now conducting similar research with children living in New Hampshire and Maine, where arsenic levels of 10 to 100 ppb are commonly found in well water, to determine whether better nutrition in the United States affects the results.
People with private wells may face greater risks than those on public systems because they're responsible for testing and treating their own water. In Maine, where almost half the population relies on private wells, the USGS found arsenic levels in well water as high as 3,100 ppb.
And a study published in 2011 (PDF) in the International Journal of Environmental Research and Public Health examined the long-term effects of low-level exposure on more than 300 rural Texans whose groundwater was estimated to have arsenic at median levels below the federal drinking-water standard. It found that exposure was related to poor scores in language, memory, and other brain functions.
Chronic arsenic exposure can initially cause gastrointestinal problems and skin discoloration or lesions. Exposure over time, which the World Health Organization says could be five to 20 years, could increase the risk of various cancers and high blood pressure, diabetes, and reproductive problems.
Signs of chronic low-level arsenic exposure can be mistaken for other ailments such as chronic fatigue syndrome. Usually the connection to arsenic exposure is not made immediately, as Sharyn Duffy of Geneseo, N.Y., discovered. She visited a doctor in 2007 about pain and skin changes on the sole of her left foot. She was referred to a podiatrist and eventually received a diagnosis of hyperkeratosis, in which lesions develop or thick skin forms on the palms or soles of the feet. It can be among the earliest symptoms of chronic arsenic poisoning. But she says it was roughly two years before she was finally referred to a neurologist, who suggested testing for arsenic. She had double the typical levels.
"Testing for arsenic isn't part of a routine checkup," says Duffy, a retiree. "When you come in with symptoms like I had, ordering that kind of test probably wouldn't even occur to most doctors."
Michael Harbut, M.D., chief of the environmental cancer program at Karmanos Institute in Detroit, says, "Given what we know about the wide range of arsenic exposure sources we have in this country, I suspect there is an awful lot of chronic, low-level arsenic poisoning going on that's never properly diagnosed."
Emerging research suggests that when arsenic exposure occurs in the womb or in early childhood, it not only increases cancer risks later in life but also can cause lasting harm to children's developing brains and endocrine and immune systems, leading to other diseases, too.
Case in point: From 1958 through 1970, residents of Antofagasta, Chile, were exposed to naturally occurring arsenic in drinking water (PDF) that peaked at almost 1,000 ppb before an arsenic removal plant was installed. Studies led by researchers at the University of California at Berkeley found that people born during that period who had probable exposure in the womb and during early childhood had a lung-cancer death rate six times higher than those in their age group elsewhere in Chile. Their rate of death in their 30s and 40s from another form of lung disease was almost 50 times higher than for people without that arsenic exposure.
"Recent studies have shown that early-childhood exposure to arsenic carries the most serious long-term risk," says Joshua Hamilton of the Marine Biological Laboratory. "So even though reducing arsenic exposure is important for everyone, we need to pay special attention to protecting pregnant moms, babies, and young kids."
Other dietary exposures
In addition to juice, foods including chicken, rice, and even baby food have been found to contain arsenic-sometimes at higher levels than the amounts found in juice. Brian Jackson, Ph.D., an analytical chemist and research associate professor at Dartmouth College, presented his findings at a June 2011 scientific conference in Aberdeen, Scotland. He reported finding up to 23 ppb of arsenic in lab tests of name-brand jars of baby food, with inorganic arsenic representing 70 to 90 percent of those total amounts.
Similar results turned up in a 2004 study conducted by FDA scientists in Cincinnati, who found arsenic levels of up to 24 ppb in baby food, with sweet potatoes, carrots, green beans, and peaches containing only the inorganic form. A United Kingdom study published in 2008 (PDF) found that the levels of inorganic arsenic in 20-ounce packets of dried infant rice cereals ranged from 60 to 160 ppb. Rice-based infant cereals are often the first solid food that babies eat.
Rice frequently contains high levels of inorganic arsenic because it is among plants that are unusually efficient at taking up arsenic from the soil and incorporating it in the grains people eat. Moreover, much of the rice produced in the U.S. is grown in Arkansas, Louisiana, Mississippi, Missouri, and Texas, on land formerly used to grow cotton, where arsenical pesticides were used for decades.
"Initially, in some regions rice planted there produced little grain due to these arsenical pesticides, but farmers then bred a type of rice specifically designed to produce high yields on the contaminated soil," says Andrew Meharg, professor of biogeochemistry at the University of Aberdeen, in Scotland. Meharg studies human exposures to arsenic in the environment. His research over the past six years has shown that U.S. rice has among the highest average inorganic arsenic levels in the world-almost three times higher than levels in Basmati rice imported from low-arsenic areas of Nepal, India, and Pakistan. Rice from Egypt has the lowest levels of all.
Infant rice cereal for the U.S. market is generally made from U.S. rice, Meharg says, but labeling usually doesn't specify country of origin. He says exposure to arsenic through infant rice cereals could be reduced greatly if cereal makers used techniques that don't require growing rice in water-flooded paddies or if they obtained rice from low-arsenic areas. His 2007 study (PDF) found that median arsenic levels in California rice were 41 percent lower than levels in rice from the south-central U.S.
Setting federal standards
Evidence of arsenic's ability to cause cancer and other life-threatening illnesses has surged because some of the diseases linked to it have latency periods of several decades. Only recently have scientists been able to more fully measure the effects in populations that were exposed to elevated levels of arsenic in drinking water many years ago.
The Environmental Protection Agency periodically revises its assessment of the toxicity of various chemicals to offer guidance on drinking-water standards. Based on such a review, the agency changed the water standard for arsenic to 10 ppb, effective in 2006, from the 50-ppb limit it set in 1975. The EPA had proposed a 5-ppb limit in 2000, so the current limit is a compromise that came only after years of haggling over the costs of removing arsenic. Since 2006, New Jersey has had a 5-ppb threshold, advising residents that water with arsenic levels above that shouldn't be used for drinking or cooking.
For known human carcinogens such as inorganic arsenic, the EPA assumes there's actually no "safe" level of exposure, so it normally sets exposure limits that include a margin of safety to ideally allow for only one additional case of cancer in a million people, or at worst, no more than one in 10,000. For water with 10 ppb of arsenic, the excess cancer risk is one in 500.
Debate over that standard is likely to begin anew. The agency's latest draft report, from February 2010, proposes that the number used to calculate the cancer risk posed by ingesting inorganic arsenic be increased 17-fold to reflect arsenic's role in causing bladder and lung cancer. The proposal "suggests that arsenic's carcinogenic properties have been underestimated for a long time and that the federal drinking-water standard is underprotective based on current science," says Keeve Nachman, the Johns Hopkins scientist.
Each year the FDA tests a variety of foods and beverages for arsenic and other contaminants. It also started a program in 2005 to test for specific toxins such as arsenic and lead in domestic and imported products. As of late November, that program had published results for 160 samples of apple juice and concentrate. And the agency can alert inspectors at U.S. ports to conduct increased surveillance for products suspected to pose risks. Currently there's an alert for increased surveillance of apple concentrate from China and six other countries "where we have a suspicion there may be high levels of arsenic in their products," says FDA spokeswoman Stephanie Yao. But in fiscal 2010, the agency conducted physical inspections of only 2 percent of imported food shipments. For more about the FDA's tests, read our update and download a PDF of our complete test results.
Consumers Union urges federal officials to set a standard for total arsenic in apple and grape juice. Our research suggests that the standard should be 3 ppb. Concerning lead, juice should at least meet the bottled-water standard of 5 ppb. Such standards would better protect children, who are most vulnerable to the effects of arsenic and lead. And they're achievable levels: 41 percent of the samples we tested met both thresholds.
Moreover, the EPA should impose stricter drinking-water standards for arsenic, Consumers Union believes. (The drinking-water threshold for lead is 15 ppb, which acknowledges that many older homes have water pipes or solder with lead.) Officials should also ban arsenic in pesticides, animal-feed additives, and fertilizers.
As our tests show, sources of lead haven't been eliminated, but dramatic progress has been made: Since the 1970s, average blood lead levels in children younger than 6 have dropped by about 90 percent, thanks to a federal ban on lead in house paint and gas. The U.S. should be equally aggressive with arsenic, suggests Joseph Graziano at Columbia University. "We tackled every source, from gasoline to paint to solder in food cans," he says, "and we should be just as vigilant in preventing arsenic from entering our food and water because the consequences of exposure are enormous for adults as well as children."
How much juice do children drink?
Too many children drink too much juice, according to our poll of parents. One in four toddlers 2 and younger and 45 percent of children ages 3 to 5 drink 7 or more ounces of juice a day. The American Academy of Pediatrics cautions that to help prevent obesity and tooth decay, children younger than 6 should drink no more than 6 ounces a day, about the size of a juice box. (Infants younger than 6 months shouldn't drink any.) The possible presence of arsenic or lead in juices is all the more reason to stick with those nutrition-based limits.
Our findings are from 555 telephone interviews in October with parents, who were asked about children's juice consumption the previous day.
Find out how much arsenic is in your groundwater
Arsenic can contaminate groundwater used for drinking and irrigation in areas where it is geologically abundant and in other areas where chemical conditions are likely to cause it to dissolve into water. Levels can vary widely throughout the United States, as illustrated in the map at right showing arsenic measurements for groundwater samples from about 31,000 wells and springs in 49 states compiled by the USGS.
Orange or red symbols on the map indicate areas where samples contained arsenic at levels exceeding the federal limit of 10 micrograms per liter, or 10 parts per billion (ppb) for public drinking water.
Public-water-supply systems are required to treat water that tests high in arsenic so that it meets federal limits before delivering it to consumers. And in New Jersey, public water systems must meet an even stricter limit of 5 ppb. But if you have a private well rather than a public system, you are responsible for testing and treating it.
To learn more about why it's so important to reduce your exposure to even relatively low levels of arsenic in your drinking water, check out this helpful video produced by the Dartmouth Toxic Metals Superfund Research Program. And for tips on how to get your water tested and how to select a home treatment system, read "Ways to Reduce Your Family's Risk."
The 31,000 groundwater samples represented in this map were collected for studies on potable groundwater resources by the USGS, the Minnesota Pollution Control Agency, the Texas Water Development Commission, the Wisconsin Department of Natural Resources, and the six New England states. Estimation of the arsenic concentration in groundwater in any specific area must consider the following limitations and sources of variability:
•The data include a variety of well types, including private wells, public-supply wells, and monitoring wells not used for water supply.
•These groundwater samples do not represent drinking water served by public-water-supply systems because these utilities may treat or mix groundwater with high arsenic concentrations from individual wells with water containing lower arsenic levels in order to meet drinking water standards before delivering it to consumers.
•The appearance of the arsenic distribution is influenced by the order in which wells are plotted. In this map, wells with higher concentrations are drawn on top of those with more moderate concentrations. This overplotting may exaggerate the frequency of high values in areas where wells are close together. But given the risks posed by arsenic exposure, we opted in favor of making areas with elevated arsenic visible whenever possible to encourage private well owners in those areas to test and treat their water to reduce exposure risks.
•Arsenic concentration may vary with depth within the same aquifer, or between aquifers that are stacked vertically-for example, a shallow sand and gravel aquifer can overlie a deeper bedrock aquifer. The map does not show the vertical distribution of arsenic.
•Many of the wells were sampled more than once, but evaluation of the data indicates that there is no relation between arsenic concentration and time tested for most of the wells.
With these qualifications in mind, the data above provides an estimate of arsenic occurrence in the groundwater resource in general. Visit the USGS for additional information on the studies behind the map, along with more detailed maps for various portions of the country.
Ways to reduce your family's risk
Test your water. If your home or a home you're considering buying isn't on a public water system, have the home's water tested for arsenic and lead. To find a certified lab, contact your local health department or call the federal Safe Drinking Water Hotline at 800-426-4791. You can get information for your public-water system from the EPA.
Limit children's juice consumption. Nutrition guidelines set by the American Academy of Pediatrics can help. The academy recommends that infants younger than 6 months shouldn't drink juice; children up to 6 years old should consume no more than four to six ounces a day and older children, no more than 8 to 12 ounces a day. Diluting juice with distilled or purified water can help meet those goals.
Consider your food. Buying certified organic chicken makes sense because organic standards don't allow the use of chicken feed containing arsenic. But for juice and other foods, it's not so certain. Organic standards prohibit the use of synthetic fertilizers and most pesticides, but organic juices still may contain arsenic if they're made from fruit grown in soil where arsenical insecticides were used.
Need a home-treatment system? Contact NSF International (800-673-8010) for info on systems certified to lower arsenic levels to no more than 10 ppb. The University of Georgia Cooperative Extension discusses treatment technologies; click on "Removal of Arsenic from Household Water."
If you're concerned, get tested. Ask your doctor for a urine test for you or your child to determine arsenic levels. Don't eat seafood for 48 to 72 hours before being tested to avoid misleadingly high levels from "fish arsenic." For a medical toxicologist in your area who can interpret results, call the American Association of Poison Control Centers at 800-222-1222.
(Copyright © 2011 Consumers Union of U.S., Inc. All Rights Reserved.)
Blog entry
30 Nov 2011 - 9:03am
Do you want to know what country produced the food you eat?
Too bad, says the World Trade Organization (WTO). That’s a barrier to free trade, so you don’t get to know.
The US instituted a labeling law requiring that all foods’ country of origin be on the label; it was part of the 2008 Farm Bill. Canada and Mexico complained to the WTO, saying that it would discourage food imports.
It took three years, but the WTO decided that labeling food with its country of origin is a “technical barrier to trade”. In 1979, the US signed a treaty that includes prevention of technical barriers to trade. Of course, that term was not fully defined. It was up to the WTO to say just what it means. And they’ve done just that in regard to food—though for some inexplicable reason, meat is not included. Therefore, country of origin labeling can continue with meat.
But if you’d like to know that the honey on a supermarket shelf did not come from China— where much of it is produced by badly abused bees, is often contaminated with lead, may contain an antibiotic, and sometimes doesn’t even contain any honey—well, that’s just too bad. You don’t have a right to know.
Country of Origin Labeling (COOL) is not cool to the WTO. You see, COOL is a TBT, a technical barrier to trade. The United States of America, along with virtually all other nations of the world, has signed treaties with the WTO that give it authority over matters of trade—authority to say what is and is not legal inside countries if the issue affects trade. At the moment, this ruling affects only the US, but it obviously will not be limited to it.
Nearly every nation of the world has handed over its sovereignty to the WTO.
Click here to see a world map showing the nations that do and don’t belong to the WTO.
Here’s what the WTO says to justify the concept of TBT:
Technical regulations and product standards may vary from country to country. Having many different regulations and standards makes life difficult for producers and exporters. If regulations are set arbitrarily, they could be used as an excuse for protectionism.
No matter how this turkey is dressed, the real purpose is to make the world safe for multinational corporations. Multinational corporations now have control over virtually every aspect of our lives by promoting and instituting treaties that are implemented via the WTO and the United Nations. Though the lingo of health and fairness is used to sell these regulations, the reality is that neither has anything to do with it. It’s all about making it easy for multinational corporations to cram their crap down our throats.
Most food is now produced or distributed through multinational corporations. Because of regulations being brought into effect now at the behest of multinational corporations through their agents, the WTO and UN, along with the governments of nations that are now wholly owned by corporate money, our right even to know what’s in our food or where it comes from has been destroyed.
Source: Gaia-health.com
Blog entry
22 Nov 2011 - 2:23pm
Hey Jedi Guardian and others who maybe interested,
Just responding to your request for some Aussie Xmas salads, bearing in mind that our Xmas day falls right in the middle of a blazing summer - just after the Summer Solstice. Most Aussies opt for a cold Xmas lunch, it just too uncomfortable to have a hot dinner. Many Australian celebrate two Xmas's, one on the 25th Dec - and for those who like a more traditional Xmas fare - we have Xmas in July as well - our winter. Anyway, here are a couple of recipes for some really healthy and delicious salad ideas and dishes that compliment a seafood Xmas lunch. I would love some more ideas - on simple, healthy, practical and inexpensive recipes to serve on Xmas day - from all over the world. Maybe this year we can have a Inter Continental Christmas lunch.
SWEET POTATOE SALAD (really low GI and pretty low fat) Ingredients:-
2 large sweet potatoes (Yams/Kumara)
Baby Spinich leaves
Punnet of Cherry tomatoes
Fetta cheese
2 Avocadoes
Handful of snow peas
1 Spanish onion (red onion)
Fresh Ginger (to individual taste)
Fresh Garlic (" " " )
2-3 tspn of Mango Chutney
3 fresh Limes (juice)
Splash of Extra Virgin Olive Oil
Chop yams/kumara into chunky pieces. Steam or roast yams/kumara until tender and cool. Place snow peas in boiling water for approx one minute. Then transfer to ice water to keep them crispy and crunchy. Wash and rinse all salad ingredients. Place baby spinich leaves in salad bowl, cut cherry tomatoes in half, dice avacado into chunky pieces, and slice red onion. Throw all ingredients in the salad bowl. including cold yams/kumara and chilled snow peas. Sprinkle with fetta cheese. Salad dressing:- Squeeze juice of three limes, add with a splash of olive oil to your liking, grate fresh ginger and garlic, add Mango chutney. Shake vigorously in a closed top jar, to mix all ingredients. Chill dressing and salad - add dressing just before serving. Absolutely delish, light and refreshing - and very popular. Goes perfectly with BBQ chili and lime prawns, or with grilled or BBQ fresh fish - wrapped in foil marinated in lemon and cracked black pepper.
DESSERT
JAMIE OLIVER'S MUM'S XMAS TRIFLE
This has to be the best trifle in the world and looks fantastic. We've had this recipe for a few years now and it's a hit - there's never any left over. It our Xmas 'piesta resistance'. Bit fiddely, but well and truly worth the effort - that I can guarantee. I usually make most of it the night before, then add the finishing touches, just before serving. It's really decadent and very rich - it's a real treat. Not particularly good for the waist line - but hey!!! It's Xmas after all.
Ingredients
• 1 x pack of 8 trifle sponges or 1 Swiss roll, sliced
• 1 punnet of strawberries, hulled and sliced
• 1 small wine glass of Cointreau
• 1 x 35g packet strawberry jelly
• 2 pints of milk
• 4 teaspoons caster sugar
• 1 x 35g sachet of strawberry blancmange
• 1 x 450g can mandarin segments, drained
• 1 x 135g packet orange jelly
• 30g custard powder – enough to make 60ml
• 1 x 284ml carton double cream
• chocolate, for grating
• zest of 1 orange
Lay out the sponges or Swiss roll on the bottom of a good-sized glass bowl. Scatter over the strawberries and drizzle with the Cointreau. Tear up the strawberry jelly squares, put them in a measuring jug and add around 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour the jelly over the sponge, place in the fridge and allow to set. Pour a little milk into a separate bowl with 2 teaspoons of the sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil and add to the blancmange mix in the bowl. Stir and return to the pan, stirring and whisking as you bring it back to the boil. Pour the blancmange back into the bowl and allow to cool, whisking occasionally, then pour it over the layer of set strawberry jelly. Allow the blancmange layer to set properly in the fridge, then scatter over the mandarin segments. Make up the orange jelly the same way as the strawberry jelly and allow to cool before pouring it over the mandarins. Leave to set in the fridge. Once set, make the custard using the remaining milk and sugar and the custard powder, using the same method as for the blancmange, allow it to cool and pour it over the orange jelly. Whip the double cream until you get soft peaks, then spread it over the custard. Grate chocolate and sprinkle with orange zest before serving.
MERRY XMAS FROM OZ
Much love to you all
Ishtar )O(
Story
19 Oct 2011 - 6:54am
A Message From Archangel Michael
Channeled Through & Written By Carolyn Ann O’Riley
Baking Spiritual Cookies
Peace be with you and Welcome! Welcome! Welcome! My Beautiful Beings of Light. It is monthly chat time once again, is it not?
As you sit, relax and ready yourself for your message reading, bring to light all those things that you are most thankful for within this moment in NOW.
This is a time of gratitude, a time of joy and rejoicing for those things that are within you purview, if you will. Gratitude is a powerful intention.
As you close your eyes to view your bounty and gifts of grace feel the Creator’s Cloak of love flow around your shoulders. Feel the splendor of the garment that was crafted just for you of the finest woven Love fabric that is imaginable. The threads are pure gold with emeralds, diamonds, ruby and sapphires adorning it completely. The hem is trimmed in amethysts and rose quartz. The button at the neck that holds the Cloak around your shoulders is a hugh clear quartz crystal.
Don’t stop there however for the next course is on the way. The Creator also sends you down your Crown of the finest gemstones that were ever created. This crown comes also with a Scepter of the purest gold and gems ever brought forth.
They are your birthright and gifts of the kingdom. They were crafted for you at the time that your True Essence That you Are was breathed into existence within the higher realms.
When you ascended into this body of matter these beautiful garments and adornments were put away for your return in safe keeping. Out of respect for your Earthly Essence and role
Your Higher Self removed them and placed them gently into a special lined box awaiting your return.
The Creator has sent them today as a reminder of who you really are. Keep you eyes closed and see yourself fully clothed in these beautiful garments of light and eternity. Feel the weight of the Cloak, feel the weight of your Crown, put the Scepter into your right hand and wave it from left to right in front of yourself.
It feels right doesn’t it My Beloveds. You recognize these items immediately and you know without a doubt that they are yours.
Enjoy them for another moment or two My Divine Beings of Grace. Feel them lifting you up and now higher and higher. Feel them clearing out the doubt and disbelief. Feel the Scepter magically fitting just perfectly into your right hand.
Allow yourself this joy from HOME. If tears of joy and remembrance come let them flow for they are reminders that you are not the vessel that you are currently inhabiting on this Earth Plane but a Beautiful Being of the Highest Light ever created.
You are fragments of The Creator. You are loved more than you can ever imagine. You are connected at all times to The Creator but the veil of forgetfulness falls over you and it seems as if you are playing this scene all alone. This is the farthest from the truth My Beloveds but the perception is there if you allow it to seem so.
Your Angels are removing your treasured Cloak, Crown and Scepter at this time and returning it to the box for safe keeping.
If you feel the need to experience them periodically call your Angels and request that they share them with you once again.
As you feel them leave your presence you feel also your vibrations descending back into the duality that you currently dwell in.
It is nice to remind yourself from time to time that you are a spiritual being having a physical experience.
Allow this Messenger to take you on a mediation journey.
Find a quiet spot where you will not be disturbed for a while. You may either sit or lie down which ever is more comfortable for you. Cover your physical self with a light blanket if you chill easily. You want no distractions during your meditations so always make sure the physical vessel is comfortable.
If it helps you to visualize by identifying your ego with a symbol or as an object please do so.
Direct your ego self to perch on your left shoulder. Instruct your ego self that it is only to be an observer on this journey.
In your imagination ask through prayer for The Creator to send you down a protective Ray of White Light by praying “My Creator I AM asking for a protective Ray of White Light to enfold me and lift me up so that I am experiencing the very highest of vibrations during this journey into my inner most depths of understanding and Being. I am protecting myself from anything that is not for my highest good on this journey. I am thanking you My Creator for assisting me by sending this Ray that is now coming down through the corner of the area where I am meditating. It is entering into this physical form, permeating all that is within this Beingness’s presence, I AM.”
The Creator has answered and has gifted you with an Iridescent White Ray plus an pearly yellow ray and a gold ray for this journey. The Rays are entering into your body through the soles of your feet and moving up through your physical vessel; permeating through out all of your energy fields into all corners of the area that you are in; then exiting through your Crown Chakra. The Rays are returning to The Creator and cycling back down through you again and back to The Creator in a circular motion. These rays are in a continuous circulating loop while you are in meditation.
Visualize yourself using your breath to form a figure “8”. The “in” breath forms the top loop of the 8 which goes over your head and your “out” breath forms the bottom loop that goes under your feet. The middle of the 8 is your waistline and forms the still point between the ”in” breath and the “out” breath. It is forming the sign of Infinity and it rhythmically continuing over and over again with each “in” breath and “out” breath. This is a reminder that you are infinitely guided through out eternity.
You are now divinely protected at this moment and nothing can even communicate with you that is not for your highest good with out your permission.
Breathe in deeply My Divine Light Beings and feel the lighter relaxed feelings of being divinely guided into this meditation. Breathe in deeply and know that you are breathing to the Pulse of The Creator. Listen to The Creator’s spiritual heart beat and feel the unconditional love that courses through you each time you think about this moment.
Breathe in deeply allowing and seeing within your spiritual imagination your Guardian Angels and Guides join you and take your etheric hand to direct you into your Spiritual Heart Chakra.
At this time invite in all the Spiritual Guests that you would enjoy having accompany you on this journey.
Your Guardian Angels, Spirit Guides and special invited guests are now within your Spiritual Heart Chakra. You locate and turn the door knob of the Golden Door that says “To My Highest Guidance Within” you cross over the threshold.
You find yourself in a white marble corridor. Your nose smells whiffs of cinnamon, nutmeg, cloves, and ginger.
You find yourself following the odors down the hall and see a bright door opened to your right. You push the door fully open and step over the threshold. You see that this is a beautiful bright kitchen. The walls are a warm pale yellow. You find the tiles create a yellow and white check pattern around the back splash on the counter top. The counter is pure white. The stove is white as are the refrigerator and cabinets. The kitchen towels are yellow check.
On the counter you see a white chef hat and apron with your name embroidered on them. Your Angels urge you to put them on. You slip the apron over your head and tie the strings behind you securing it to your body. You then place the chef hat on your head. The feeling is so wonderful. You wonder why you didn’t try this profession here on the Earth Plane as this feels so natural and good.
You find there is a group of recipe cards to your left. Ah! you think to yourself you’ve never pictured yourself as a baker. Your Angels assure you that there is no way to make an error with these recipes. You will be an expert the first time around.
Great you think to yourself, you love things that may you feel accomplished.
You take the first recipe card and read the instructions for More Love Cookies. You find a bowl right in front of you on a shelf and pull it down. You see that there is a spoon next to it and even portioned out ingredients. You take down all the items you see and put them in a row above the bowl. The products in the measured out cups do not look like your ordinary cooking ingredients. The aroma that they put off however smells like cooking spices. The cups are labeled.
The first item in the bowl for the More Love Cookie recipe is a cup and a half of the purest love that you have ever felt. As you read the ingredient the cup that corresponds begins to glow. You pick it up and put the contents into the bowl. The next ingredient is self respect flour. The cup glows and you put it into the bowl. Your last ingredient is The Creator’s Love honey. The cup glows and you put it into the bowl.
You begin to stir the contents and notice that the ingredients actually mix themselves with very little effort on your part. You see that the dough is ready and turn it out on an emerald board to roll out the cookie dough to the desired height. You see that the heart shaped cookie cutter is glowing so you pick it up and begin to make heart shaped cookies.
You place heart shaped cookie dough on a cookie sheet to your left and place them in the oven to bake. The timer goes out within two seconds. You open the door and look inside you can’t believe the cookies have finished baking this quickly. The cookies have risen and enlarged within the spiritual heated oven and are lying there glistening in the light of the open oven. You take a hot pad from the counter and pull the cookies from the oven.
The cookies have turned a clear hot pink and just sparkle in the light. You take a cookie from the sheet and place it in your mouth for a bite. The cookie instantly dissolves in your mouth. The flavor is heavenly, Oh!!!!!! So Good!!!!!!!, All of the ingredients instantly enter your spiritual system and you can feel the instantaneous effect of one complete higher vibration.
Your Angels are laughing because you had no idea that the cookie content was going to do anything other than go directly to your hips just as Earth Plane cookies do, but not these.
You take another bite and see that the higher vibration is being sustained by the continue nibbles.
You look at the other recipes as you continue eating. You see More Prosperity Cookies, More Self Esteem Cookies, More Laugher Cookies, and More Joy Cookies. The stack of recipe cards is endless.
You realize that this is an area that you will need to visit over and over again to sample all of the various cookie, cake and muffin recipes that your inner kitchen has to offer.
Your Angels signal that is time to return from this baking session but remind you that you can return at any time now that you have remembered the way.
You take off your apron and chef hat and place them on the counter for next time. You place one of the cookies in your pocket for your journey back to the White Marble Corridor.
The walk back is twisting and turning but you finally find yourself back in the White Marble Corridor. You take the remainder of the cookie that you put in your pocket and place it on the table under the mirror within the White Marble Corridor. You tell your Angels that you want to remind yourself next time when you are in the White Marble Corridor that you want to return to your inner spiritual kitchen to try another recipe.
Your Angels just smile and nod their heads. They tell you that they will always be glad to accompany you on your journeys just ask and they will be right there with you.
Your Angels lead you back across the golden threshold door that leads you back into your Spiritual Heart Chakra and then they direct your spiritual Essence back into your physical form.
When you are ready wiggle your fingers and toes and open your eyes. Go about your day remembering that your Angelic support staff is always at your service working with you to help you reach your highest most appropriate potential. Always invite them in and thank them for their assistance.
Embrace an attitude of gratitude for all that you are.
Beloveds you are blessed beyond words and loved beyond measure more than any Earth Plane language can ever express.
I Am Archangel Michael, The Creator’s Messenger, of Love, Joy, Wisdom, Light, Peace and Grace.
Blog entry
18 Oct 2011 - 10:26pm
A Message From Archangel Michael
Channeled Through & Written By Carolyn Ann O’Riley
Baking Spiritual Cookies
Peace be with you and Welcome! Welcome! Welcome! My Beautiful Beings of Light. It is monthly chat time once again, is it not?
As you sit, relax and ready yourself for your message reading, bring to light all those things that you are most thankful for within this moment in NOW.
This is a time of gratitude, a time of joy and rejoicing for those things that are within you purview, if you will. Gratitude is a powerful intention.
As you close your eyes to view your bounty and gifts of grace feel the Creator’s Cloak of love flow around your shoulders. Feel the splendor of the garment that was crafted just for you of the finest woven Love fabric that is imaginable. The threads are pure gold with emeralds, diamonds, ruby and sapphires adorning it completely. The hem is trimmed in amethysts and rose quartz. The button at the neck that holds the Cloak around your shoulders is a hugh clear quartz crystal.
Don’t stop there however for the next course is on the way. The Creator also sends you down your Crown of the finest gemstones that were ever created. This crown comes also with a Scepter of the purest gold and gems ever brought forth.
They are your birthright and gifts of the kingdom. They were crafted for you at the time that your True Essence That you Are was breathed into existence within the higher realms.
When you ascended into this body of matter these beautiful garments and adornments were put away for your return in safe keeping. Out of respect for your Earthly Essence and role
Your Higher Self removed them and placed them gently into a special lined box awaiting your return.
The Creator has sent them today as a reminder of who you really are. Keep you eyes closed and see yourself fully clothed in these beautiful garments of light and eternity. Feel the weight of the Cloak, feel the weight of your Crown, put the Scepter into your right hand and wave it from left to right in front of yourself.
It feels right doesn’t it My Beloveds. You recognize these items immediately and you know without a doubt that they are yours.
Enjoy them for another moment or two My Divine Beings of Grace. Feel them lifting you up and now higher and higher. Feel them clearing out the doubt and disbelief. Feel the Scepter magically fitting just perfectly into your right hand.
Allow yourself this joy from HOME. If tears of joy and remembrance come let them flow for they are reminders that you are not the vessel that you are currently inhabiting on this Earth Plane but a Beautiful Being of the Highest Light ever created.
You are fragments of The Creator. You are loved more than you can ever imagine. You are connected at all times to The Creator but the veil of forgetfulness falls over you and it seems as if you are playing this scene all alone. This is the farthest from the truth My Beloveds but the perception is there if you allow it to seem so.
Your Angels are removing your treasured Cloak, Crown and Scepter at this time and returning it to the box for safe keeping.
If you feel the need to experience them periodically call your Angels and request that they share them with you once again.
As you feel them leave your presence you feel also your vibrations descending back into the duality that you currently dwell in.
It is nice to remind yourself from time to time that you are a spiritual being having a physical experience.
Allow this Messenger to take you on a mediation journey.
Find a quiet spot where you will not be disturbed for a while. You may either sit or lie down which ever is more comfortable for you. Cover your physical self with a light blanket if you chill easily. You want no distractions during your meditations so always make sure the physical vessel is comfortable.
If it helps you to visualize by identifying your ego with a symbol or as an object please do so.
Direct your ego self to perch on your left shoulder. Instruct your ego self that it is only to be an observer on this journey.
In your imagination ask through prayer for The Creator to send you down a protective Ray of White Light by praying “My Creator I AM asking for a protective Ray of White Light to enfold me and lift me up so that I am experiencing the very highest of vibrations during this journey into my inner most depths of understanding and Being. I am protecting myself from anything that is not for my highest good on this journey. I am thanking you My Creator for assisting me by sending this Ray that is now coming down through the corner of the area where I am meditating. It is entering into this physical form, permeating all that is within this Beingness’s presence, I AM.”
The Creator has answered and has gifted you with an Iridescent White Ray plus an pearly yellow ray and a gold ray for this journey. The Rays are entering into your body through the soles of your feet and moving up through your physical vessel; permeating through out all of your energy fields into all corners of the area that you are in; then exiting through your Crown Chakra. The Rays are returning to The Creator and cycling back down through you again and back to The Creator in a circular motion. These rays are in a continuous circulating loop while you are in meditation.
Visualize yourself using your breath to form a figure “8”. The “in” breath forms the top loop of the 8 which goes over your head and your “out” breath forms the bottom loop that goes under your feet. The middle of the 8 is your waistline and forms the still point between the ”in” breath and the “out” breath. It is forming the sign of Infinity and it rhythmically continuing over and over again with each “in” breath and “out” breath. This is a reminder that you are infinitely guided through out eternity.
You are now divinely protected at this moment and nothing can even communicate with you that is not for your highest good with out your permission.
Breathe in deeply My Divine Light Beings and feel the lighter relaxed feelings of being divinely guided into this meditation. Breathe in deeply and know that you are breathing to the Pulse of The Creator. Listen to The Creator’s spiritual heart beat and feel the unconditional love that courses through you each time you think about this moment.
Breathe in deeply allowing and seeing within your spiritual imagination your Guardian Angels and Guides join you and take your etheric hand to direct you into your Spiritual Heart Chakra.
At this time invite in all the Spiritual Guests that you would enjoy having accompany you on this journey.
Your Guardian Angels, Spirit Guides and special invited guests are now within your Spiritual Heart Chakra. You locate and turn the door knob of the Golden Door that says “To My Highest Guidance Within” you cross over the threshold.
You find yourself in a white marble corridor. Your nose smells whiffs of cinnamon, nutmeg, cloves, and ginger.
You find yourself following the odors down the hall and see a bright door opened to your right. You push the door fully open and step over the threshold. You see that this is a beautiful bright kitchen. The walls are a warm pale yellow. You find the tiles create a yellow and white check pattern around the back splash on the counter top. The counter is pure white. The stove is white as are the refrigerator and cabinets. The kitchen towels are yellow check.
On the counter you see a white chef hat and apron with your name embroidered on them. Your Angels urge you to put them on. You slip the apron over your head and tie the strings behind you securing it to your body. You then place the chef hat on your head. The feeling is so wonderful. You wonder why you didn’t try this profession here on the Earth Plane as this feels so natural and good.
You find there is a group of recipe cards to your left. Ah! you think to yourself you’ve never pictured yourself as a baker. Your Angels assure you that there is no way to make an error with these recipes. You will be an expert the first time around.
Great you think to yourself, you love things that may you feel accomplished.
You take the first recipe card and read the instructions for More Love Cookies. You find a bowl right in front of you on a shelf and pull it down. You see that there is a spoon next to it and even portioned out ingredients. You take down all the items you see and put them in a row above the bowl. The products in the measured out cups do not look like your ordinary cooking ingredients. The aroma that they put off however smells like cooking spices. The cups are labeled.
The first item in the bowl for the More Love Cookie recipe is a cup and a half of the purest love that you have ever felt. As you read the ingredient the cup that corresponds begins to glow. You pick it up and put the contents into the bowl. The next ingredient is self respect flour. The cup glows and you put it into the bowl. Your last ingredient is The Creator’s Love honey. The cup glows and you put it into the bowl.
You begin to stir the contents and notice that the ingredients actually mix themselves with very little effort on your part. You see that the dough is ready and turn it out on an emerald board to roll out the cookie dough to the desired height. You see that the heart shaped cookie cutter is glowing so you pick it up and begin to make heart shaped cookies.
You place heart shaped cookie dough on a cookie sheet to your left and place them in the oven to bake. The timer goes out within two seconds. You open the door and look inside you can’t believe the cookies have finished baking this quickly. The cookies have risen and enlarged within the spiritual heated oven and are lying there glistening in the light of the open oven. You take a hot pad from the counter and pull the cookies from the oven.
The cookies have turned a clear hot pink and just sparkle in the light. You take a cookie from the sheet and place it in your mouth for a bite. The cookie instantly dissolves in your mouth. The flavor is heavenly, Oh!!!!!! So Good!!!!!!!, All of the ingredients instantly enter your spiritual system and you can feel the instantaneous effect of one complete higher vibration.
Your Angels are laughing because you had no idea that the cookie content was going to do anything other than go directly to your hips just as Earth Plane cookies do, but not these.
You take another bite and see that the higher vibration is being sustained by the continue nibbles.
You look at the other recipes as you continue eating. You see More Prosperity Cookies, More Self Esteem Cookies, More Laugher Cookies, and More Joy Cookies. The stack of recipe cards is endless.
You realize that this is an area that you will need to visit over and over again to sample all of the various cookie, cake and muffin recipes that your inner kitchen has to offer.
Your Angels signal that is time to return from this baking session but remind you that you can return at any time now that you have remembered the way.
You take off your apron and chef hat and place them on the counter for next time. You place one of the cookies in your pocket for your journey back to the White Marble Corridor.
The walk back is twisting and turning but you finally find yourself back in the White Marble Corridor. You take the remainder of the cookie that you put in your pocket and place it on the table under the mirror within the White Marble Corridor. You tell your Angels that you want to remind yourself next time when you are in the White Marble Corridor that you want to return to your inner spiritual kitchen to try another recipe.
Your Angels just smile and nod their heads. They tell you that they will always be glad to accompany you on your journeys just ask and they will be right there with you.
Your Angels lead you back across the golden threshold door that leads you back into your Spiritual Heart Chakra and then they direct your spiritual Essence back into your physical form.
When you are ready wiggle your fingers and toes and open your eyes. Go about your day remembering that your Angelic support staff is always at your service working with you to help you reach your highest most appropriate potential. Always invite them in and thank them for their assistance.
Embrace an attitude of gratitude for all that you are.
Beloveds you are blessed beyond words and loved beyond measure more than any Earth Plane language can ever express.
I Am Archangel Michael, The Creator’s Messenger, of Love, Joy, Wisdom, Light, Peace and Grace.
Blog entry
11 Sep 2011 - 1:13am
This juice is a combination of greens, herbs, roots, sprouted seeds and Love ...
like Doct.Alberto said is not water is a Plasma..
Sunlight Juice / EARTH MILK
Chop 1 big sized apple whithout seeds in the blender and use a cucumber as a mortar to get the water that lives inside the vegetables. Add the sprouts, edible green leaves, vegetabes and roots in the indicated proportion. Change the vegetables, the roots and the green leaves whenever possible. You should use organic grown vegetables. Sieve this mixture using a fabric made sieve and drink right after. In a litle time the juice will become hemoglobin in your body.
Growing the seeds:
Growing the seeds
How to grow
Put from 1 to 3 spoons of seeds in a pot made of glass and cover them with wather.
Soak them for one night or 8 hours.
Cover the pot with a piece of tulle e fixed with a rubber band.Throw the water away , put them under the tap and clean them very well.
Put the pot in a 45° degrees position on a drainer.Put the drainer in a ventilated place and also under a shade.
Wash them in the morning and at night. On a hot day we need to wash more times.
The seeds dont grow in a uniform way. Each seed has its onn time. In general they have maximum power when the sprout starts to grow. When they are ready to be eaten.
Sugestions of seeds:
Any edible seeds that men can eat, birds can eat such as:
sunflower seeds, oat, wheat, rice, soy beans, sesame seeds, peanuts,walnuts, brasilnuts, pea, fenugreek, rye, lentils, colza, italian millet, chik-pea, almods, linseeds, barley....
from: http://wwwusers.rdc.puc-rio.br/anabranc/english/biochip_suco_e.html
Suco de Luz do Sol / LEITE DA TERRA
http://youtu.be/2cuAmRElCvA
http://youtu.be/1v0NGyf6SpQ
The healing power
... on power for More Green
Many drugs have been produced over the years to cure diseases acquired through poor diet.
Food produced and maintained with the aid of chemicals that are harmful to health.
The industrial revolution that began in mid-eighteenth century, was a major milestone for the production of foods that a profit motive and not the health of those who would feed.
For farmers if they saw more participants in the market in mid-nineteenth century was created the ¨ wave green · or ° ° that the Green Revolution was a real weapon used by pharmaceutical companies that aimed to create their own pesticides and seeds resistant these poisons that kill everything that is organic.
The pharmaceutical industry itself behind the disease and then the supposed cure.
Observing this trend in the industry a German called Max Gerson, a physician specializing in orthomolecular medicine has created a therapy based on the food intake of fruits, vegetables, grains, juices and so on.
On May 14, 2005 in Ottawa, Canada, Dr. Gerson and seven other giants of medicine have been recognized as pioneers in their fields to be included in the "Hall of Fame" of Orthomolecular Medicine (Orthomolecular Medicine Hall of Fame).
Learn more about Dr. Max Gerson through the Blog Secrets Living .
Today is a well-known work of Dr. Alberto Gonzalez Peribanez who is the author of the book, "Place of doctor is in the kitchen" and founder of the "Workshop of the Seed" - a project that has as main mission to spread the fundamentals of live feed and its benefits to health and well being of the individual ..
Entrvista with Dr. Alberto for the Journal of The Evening Salvador / Bahia.
http://www.flickr.com/photos/albertoperibanez/
http://www.flickr.com/photos/albertoperibanez/with/4909850055/
Blog entry
15 Aug 2011 - 10:21pm
Good appetite LOL She will not die because of that!
But may should be careful where food to buy and what...
Love~, Light~, Laugtgher~
SiNeh~
Uploaded by caseyneistat on 15 Aug 2011
the rasins were in little boxes and sealed in plastic.
there were also filled with some sort of insect larva.
she ate half the box bfore realizing what was so crunchy.
Blog entry
23 Jul 2011 - 7:59am
Walnuts are drugs says the Food deniers Association (FDA).
http://www.thenewamerican.com/usnews/health-care/8294-walnuts-are-drugs-says-fda
I have several black walnut trees around this place. Messy to harvest and hard to crack, they're worth the work.
Funny thing, I have always thought that a good diet would be important in the "use in the prevention, mitigation, and treatment of disease." That is, if you eat well you live well.
Big brother says NO. If it prevents disease, it's a medicine and must be regulated as such. The only things that can make such claims are drugs, WE control the drugs.
So what is food, entertainment?
It gets old pointing out all the lies, the hypocrisy. I've been freakin anonymous pretty much since day one...
HEREs the dealio, the government (at least my government) is a bit out of control. IF you can name an institution, I can show you how it's full of lies and deception. Education, financial, health, religion, they're all obeisiant to the dollar. How well they work is judged in fiducial terms, not objective terms. The "Highest possible good for all concerned" is not even likely to be included in the campaign lies, so far from the current scrutiny.
Taste the TV news and it's as if Ethics, morality, honesty are off the board completely. EVERYDAY in the U.S. someone goes on a "I just can't take it anymore rampage" typically killing others then themselves. The best Americans I know are terrified of the power of the Federal government.
BUT I don't see anyone bringing up "peace" anymore. I hear too much discussion of our "homeland" (that term makes me shudder.) I remember thinking that Mr Obama might actually do some of the things he promised. Hasn't really happened. IN Fact, we have now become a nation of assasins, proud of our "kill" of the mythical bin Laden. Nevermind that there has not been any case made against anyone in any court that I could find.
"Military tribunal" for those who don't know the term "kangaroo court."
Sure we can all see it. WHAT to do? I can only choose for myself. I gave up on that patriotism a while back, and I disavowed this government completely when it began pounding it's chest in self-congratulations for killing. It doesn't change my life much, not having an allegiance to a government. I eat my drugs, smoke my food, find a giggle where I can.
My wife observed that I was laughing in my sleep the other day, I liked that.
Another blog, one more fart in the windstorm.
Shine Bright.
Blog entry
15 Jul 2011 - 6:17pm
I know this is not a spiritual topic but one I would like to share nevertheless.
I usually buy either regular or the chocolate. There is not a lot of flavours and I don't like that much anyways. Today I tried the chocolate mint. Wow! it is delicious. Tastes like Orea cookies we get here at Christmas that are minty. I was told this flavour is very popular, and it may very well become what I will choose while summer is in full gear.
Blog entry
6 Jul 2011 - 7:45pm
***
What does the number on a fruit sticker mean?
Price Look-Up codes, commonly called PLU codes, PLU numbers or PLUs, are identification numbers affixed to produce and other products in grocery stores and supermarkets to make check-out and inventory control easier, faster, and more accurate.
The code is a four or five-digit number, identifying the type of bulk produce, usually including the variety.
Organic produce is denoted by a five-digit number whose first digit is 9 (e.g. 94011 for organic yellow bananas); an 8 prefix indicates genetically modified food.
The codes have been in use since 1990. Currently, there are over 1300 universal PLU codes assigned.
Use of PLU codes eliminates the need for grocery store checkers to identify each variety of produce visually. This advantage is especially important with the growth of the organic produce market; organic and conventional oranges, for example, may look the same but have very different prices.
http://www.fruitsticker.com/
Price look-up codes are generally printed on small stickers or tags.
***
Blog entry
29 Jun 2011 - 5:32am
I write this due to my own struggle with keeping my teeth healthy. It seems every year I have few more cavities, but this year it's a whole whopping different story. And I know the culprit - or at least until few weeks ago I thought I knew!
Sugar, since Christmas I have been a sugar addict, and it's not something I admit lightly or in humoristic way as it is not humorous in any way. We all know sugar is bad for us, not just teeth but the body, natural energy levels and production of natural balance of feel good chemicals by the brain.
Sugar is an addiction, as strong as one to heroine ( some experts say, read here HERE ) though with not quite the withdrawal symptoms.
I kicked sugar four weeks ago for good, deciding to not let myself slip the coming Christmas like I did last, where this begun.
The first two weeks were literally very hard - I do not know if you have tried to cut sugar off after almost daily indulgence for several weeks, but it is hard. I kept purposefully away from the candy isles, but wanted to go them so bad, same with anything else that had sugar, pastries, snack bars, soft drinks...
But I held my ground, with will power, and conscious choices, and it took just like last time 2 WEEKS to get rid of the sugar cravings. 2 weeks! If you think about it that is a long time, people!
Sugar has 2 week purge time, the artificial sugar leaves the body in 2 weeks, after which the craving top have more more more is diminished almost fully.
Now - It was also that 4 weeks ago that I started searching for information on healthy dental care, and ran across this guy Ramiel Nagal who seems to have a holistic, conscious view on tooth care with his book Cure Toot Decay.
"Eating healthy is not just about eating fruits and vegetables. It is about eating mineral dense food sources, regularly, as in twice per day or more." ~Ramiel Nagal
Also right at this time I had my 2 year check up at the dentist appointment.
I immediately liked my doctor a very young woman, who I felt was kind, she talked to me and showed me my scans and told me in a way that I could not deny that I needed to start flossing and begin to use Xylitol after every meal. I took her word and got the things needed at the store afterwards, then at home I ran into Cure Tooth Decay website and begin to do healing work on my teeth.
After reading Mr. Nagal's first free chapter I buy calcium tablets as I eat very little yogurt and milk, phosphorus I discover you have to get from food, and hence buy All Bran Cereal for breakfast, getting my hit of phosphorus every morning. Calcium and phosphorus produce a substance called hydroxyapatite to the saliva which is demineralizing, in other words creates stronger teeth by strengthening the dentil and enamel.
Now I cannot say I yet fully believe in all he talks about, phyctic acid being one, where whole grains and nuts and corn are bad for you.
There is very much contradicting information, but I do believe that as little invasive action on teeth is the best way to go, I am sure we all know about the amalgam fillings are no good and that the best filling these days is ceramic.
This is why before I headed out to camping I made a deal with my teeth and the universe that if it was in the highest good, I would reform my diet and my teeth in return would allow themselves to be healed with Reiki by me. This worked wonders on my sore tooth that my dentist had said most likely had pulpitis and that if the pain continued or worsened I was to have root canal on it. Well the pain went away almost immediately as I begun healing my teeth.
I felt the glands produce hydroxyapatite rich saliva to strengthen the dentin and enamel, making my teeth white inside out, and felt the energies of Reiki impact all my teeth, healing them, showering them with love and light. Helping the enamel's beginning cavities just fade away. And be replaced by strength and health.
On the physical side I brush my teeth morning and evening and floss every evening.
I also use Xylitol gum or tablets after every meal as this is what I learned from Xylitol.
"Most of the early studies on xylitol consumption and tooth decay were carried out with xylitol gum. Since chewing gum elicits an increase in salivation, it was uncertain if the xylitol or the stimulated saliva flow accounted for the decrease in decay rate. Increased salivation does exert a cleansing influence on teeth, has a buffering effect on the bacterial acids, and results in an increase of calcium and phosphate, which causes a healing or hardening of tooth enamel. This question was answered when chewing gums sweetened with different sweeteners were compared in a field study of 4th-grade students in Central America. The highest decay rate was found in children who chewed sugar-containing gum, even higher than those children who did not chew gum. Sugar-free gum did lower the decay rate, but the most dramatic drop in the decay rate was observed in children chewing 100%-sweetened xylitol gum."
Read the whole article here: http://www.tidewaterwomen.com/back-issues/2011-issues/aromatherapy/item/175-xylitol-sweet-answer-to-healthy-teeth?tmpl=component&print=1 and see if you want to be doing the same routine.
Wither I believe that regular dental care is right or alternative is right, I see no harm in following them both as best as I can. I firmly believe what we eat effects our health so why wouldn't it affect our dental health.
I believe my whole grain, as organic as possible diet of the vegetarian and non-alcoholic kind will help my teeth be stronger.
As I continue with this journey to find tools and advice on the best dental care I am about to leave for my first dental appointment to fix what needs to be fixed, knowing my healing work has worked it's wonder and what still needs to be done is in the highest good of me.
If you feel so, feel free to send healing to me and my teeth as we continue on our search for the right solutions.
( original entry at my blog @ http://niinac.blogspot.com/2011/06/healthy-teeth-myriad-of-information-to.html )
Blog entry
16 Jun 2011 - 7:43pm
True fact:
A common ingredient in commercial breads is derived from human hair harvested in China.
If you read the ingredients label on a loaf of bread, you will usually find an ingredient listed there as L-cysteine.
This is a non-essential amino acid added to many baked goods as a dough conditioner in order to speed industrial processing.
It's usually not added directly to flour intended for home use, but you'll find it throughout commercial breads such as pizza dough, bread rolls and pastries.
While some L-cysteine is directly synthesized in laboratories, most of it is extracted from a cheap and abundant natural protein source: human hair.
The hair is dissolved in acid and L-cysteine is isolated through a chemical process, then packaged and shipped off to commercial bread producers.
Besides human hair, other sources of L-cysteine include chicken feathers, duck feathers, cow horns and petroleum byproducts.
Most of the hair used to make L-cysteine is gathered from the floors of barbershops and hair salons in China, by the way.
Learn more: http://www.naturalnews.com/032718_L-cysteine_commercial_bread.html#ixzz1PT7Kie7g
Bon appetit
Johanna
Blog entry
10 May 2011 - 6:46am
❞Robin Falkov is a Doctor of Oriental Medicine, has practiced Homeopathy for over 25 years, and is a Diplomat of the National Board of Homeopathic Examiners, Falkov is also fully trained in Traditional Chinese & Herbal Medicine. Her comprehensive consultations include nutritional therapies, diet and lifestyle review. She joins us to talk about food & health freedom, radiation and pollution defense and the medical system. We begin the interview talking about the herbal ban in the EU. Then, Robin discusses the HR1364 bill in America, to amend the Federal Food, Drug, and Cosmetic Act concerning the distribution of information on legitimate scientific research in connection with foods and dietary supplements, and for other purposes. It seems big pharma doesn't want the public to know about plants that cure, especially since they cannot patent plants. Robin will also talk about the pros and cons of the medical system. Later, we get into the important topic of the effects of radiation, as well as other pollutants, and what we can do to help build a defense against it. Topics Discussed: herbal ban in EU, bureaucrats, HR 1364, freedom of speech and science, Australia banning plants, plants that cure cancer, children on medication, medical system, nutrition, chemicals, eating locally, eating in season, Japan, radiation, Gulf oil spill, hydroponic gardening, greenhouses, potassium iodine, depopulation, seafood, long term toxic exposure, radiation measurements and more. ❞
Listen to the free First Hour HERE.
Love, Light and Joy!
Niina
( original entry at my Blog @ http://niinac.blogspot.com/2011/05/food-plants-medical-system-radio.html )
Blog entry
10 May 2011 - 4:55am
I am done with Fake Foods! Processed little helpers for wives, mothers and bachelors everywhere! Done! I have started to notice lately that everytime I buy for example french fries when I'm on time crunch I feel so bad after eating them, like they truly block my Solar Plexus Chakra. So no more! Just needed to say this before you read on about On Emotional Eating.
I am a vegetarian, and I love cooking with prober ingredients, or at least what I currently think are prober ingredients! ;) That said - I have been batteling with food issues lately, and I have been confused about why I am drawn to food that isn't really food at all, maily processed foods and sugar. And I haven't really found a lot of prober spiritual explanations for it! Go figure. ;)
Being attuned to my body has been helpful but not really helping enough to break the cycle. The cycle being sugar in it's candy form ( pretty much the worst graving you can imagine ), see my mind knows how extremely bad sugar is for me, mind and body, but it is a powerful addictive subject so it's hard to get rid of it.
I stopped drinking alcohol in April 2010, which was easy as I've never really been into drinking in my adult age ( of course when I was young and in school alcohol was part of the group experience hense it happened every now and then ), I stopped because it wasn't in my spiritual path anymore.
Then I stopped drinking coffee in November 2010, now that was harder, not that I graved it, no, but my body went through 3 days of withdrawls of headaches, muscle aches and nausea. I stopped drinking coffee because of the caffein, a artificial pick me up. Now candy, being pretty much just sugar is trickier for me as it's a mood enhancer, literally sugar gives you a high ( not druggy high but sudden burst of feel good that only last a little while ). So when it's been a tough day at work ( I feel like I should talk in past tense as work's been good lately, less stress ) I notice the pick me up for me is going to the store as I get food and get candy as well, and when I eat it it does make me a little happier or relaxed for a while.
I can regocnise this behavior, which is good as it's probably the first step! Now the next step is to figure out how to stop doing this, how to break the cycle, and this is where I'll introduce you to this video of Leija Turunen's!
From YouTube:
❞ Do you ever eat when you feel stressed, overwhelmed, sad, lonely, hopeless, angry, confused, lost, or even bored? Do you sometimes (or quite often) use food to suppress/ numb that pain you feel or use it in attempt to fill some void you feel through not (essentially) connecting to the heartspace and creative, spiritual self? I share my personal experience with emotional eating, why I feel I did it, and share some of the ways I worked through these issues. Of course there are going to be different reasons for why people eat emotionally, but for the majority of people, it usually comes down to one or more of the following:
Not being in alignment with your passions / having a stressful job - Believing you can't pursue a career that is in alignment with your passions and support yourself financially.
Not knowing how to manage emotional pain / stress in a healthy way.
Not speaking your truth / suppressing who you really are in some way.
Feeling bored and entertaining yourself with food.
Trying to escape or distract yourself from your problems with food.
Being a very sensitive / empathic person and feeling completely overwhelmed with life on this planet, and not knowing how to nurture your sensitivity / protect yourself from the harshness.
Having an overall feeling of stress and anxiety, which could be for a myriad of reasons, but when it comes down to it, it's a disconnection to the heartspace.
Feeling a void within - Not even knowing who you are, what you're truly passionate about (feeling disconnected) because of the influences from the media, education system, food & "disease-care" industry- ie. processed foods, fluoride, pharmaceutical drugs like prozac.Not connecting to your creativity and spiritual side enough, and instead listening to once again, to the external influences and your ego's ideas about why you're not good enough as you are right now.
Perhaps having experienced something really traumatic, and using food to try to suppress/ numb that pain you still feel. Whatever the reason is, I feel that some of the things I talk about in this video can help you to some degree. ❞
I really liked her tip to go and do something when you grave food, when you don't Need food for nutrition.
And her idea of connectin to the sweetness of life, so we don't have to fight boredom with chocolate, hit home for me.
So what I am taking from this video, mainly, is Calm Down, Get Out when I have candy graving ( 08:15 - 10:05 ) and workout the body and mind to solve emotions instead of eating candy.
Also tackling my personal habit of shopping for food daily, and instead doing it two to three times a week, so I have no reason to go to the store daily and pick up bad fake foods.
I'm excited to try this! I feel like I have to find my own right way to do this, what is right for my body and mind and soul. I don't want to go in anyway against my body and what is right for it.
Another experiment begins! ( original entry at my Blog @ http://niinac.blogspot.com/2011/05/on-emotional-eating.html )
Love, Light and Joy!
Niina
( original entry at my Blog @ http://niinac.blogspot.com/2011/05/on-emotional-eating.html )
video
10 May 2011 - 3:43am
FROM YOUTUBE:
Do you ever eat when you feel stressed, overwhelmed, sad, lonely, hopeless, angry, confused, lost, or even bored? Do you sometimes (or quite often) use food to suppress/ numb that pain you feel or use it in attempt to fill some void you feel through not (essentially) connecting to the heartspace and creative, spiritual self? I share my personal experience with emotional eating, why I feel I did it, and share some of the ways I worked through these issues. Of course there are going to be different reasons for why people eat emotionally, but for the majority of people, it usually comes down to one or more of the following:
Not being in alignment with your passions/ having a stressful job- Believing you can't pursue a career that is in alignment with your passions and support yourself financially.
Not knowing how to manage emotional pain/ stress in a healthy way.
Not speaking your truth/ suppressing who you really are in some way.
Feeling bored and entertaining yourself with food.
Trying to escape or distract yourself from your problems with food.
Being a very sensitive/ empathic person and feeling completely overwhelmed with life on this planet, and not knowing how to nurture your sensitivity/ protect yourself from the harshness.
Having an overall feeling of stress and anxiety, which could be for a myriad of reasons, but when it comes down to it, it's a disconnection to the heartspace.
Feeling a void within- Not even knowing who you are, what you're truly passionate about (feeling disconnected) because of the influences from the media, education system, food & "disease-care" industry- ie. processed foods, fluoride, pharmaceutical drugs like prozac- aka. FLUORIDE- PLEASE WATCH THESE TWO VIDEO IF YOU HAVEN'T ALREADY- http://www.youtube.com/watch?v=amGK76g4xyk&feature=autoplay&list=UL2U...
http://www.youtube.com/watch?v=7aTfyo0Xz_c&feature=channel_video_title
Not connecting to your creativity and spiritual side enough, and instead listening to once again, to the external influences and your ego's ideas about why you're not good enough as you are right now.
Perhaps having experienced something really traumatic, and using food to try to suppress/ numb that pain you still feel. Whatever the reason is, I feel that some of the things I talk about in this video can help you to some degree.
BTW, make sure to look into "Emotional Freedom Technique" as it is one of the (many) holistic healing modalities that helped me to work through my emotional eating, and I feel it can be very helpful. You can use this technique whenever you feel the need to suppress your emotions with food, or have a craving for some food that you know is not in your best interest. It's also fantastic for helping people to release fears and limiting beliefs. I would say to at least give it a try. Here is an example- http://www.youtube.com/watch?v=NBocCPlsucI There is TONS of info on the internet about EFT. Just google and youtube "EFT" or "Emotional Freedom Technique" or "Emotional Freedom Technique Emotional Eating" or "EFT and release fears" or "EFT" and anything you want help with. I guarantee you'll find a lot of info! There are also free ebooks on EFT! :)
Why is it so important to put you bare skin on the earth and allow Mother Earth to heal you? I talk about this a little bit in this video. There is an actual science to why this is.
Check out the following links for starters:
http://www.youtube.com/watch?v=XumPQLTzPWI&feature=channel_video_title
http://www.youtube.com/watch?v=s_R7T7_gACU&feature=channel_video_title
http://www.youtube.com/watch?v=_RGN5ikfOho
Buy an Earthing Mat for $60- http://www.amazon.com/Direct-from-the-Manufacturer-Connection/dp/tags-on-prod...
MORE AMAZING PRODUCTS & a look at how laptop radiation effects you & how grounding tech can help. CHECK THIS OUT- http://www.thebestdayever.com/news/podcast/videocast-3-the-most-dangerous-ele...
If you enjoyed the message of this video, you'll probably enjoy this one as well- http://www.youtube.com/watch?v=xKLWdgMStp0
An AMAZING stress reliever- http://www.youtube.com/watch?v=KNE7v7_En3Y
If you would like to know more about the services that I offer, feel free to check out my website- http://www.leijaturunen.com
Blog entry
22 Apr 2011 - 4:49am
There are people who go on about life with a deaf ear to what the body wants, they are those determined to do what they want and nothing else - whatever might be needed is not listen to because it doesn't come from the Mind.
There is another extreme as well, the ones who are slaves to the wants of the body. The body sees something and it has to be had, new shoes - oh must get those, new tea - oh have to have that, new chocolate - oh I want that so bad! The filter never really kicks into gear.
Alright, so is there a Golden middle? If you've ever visited it, you bet your behind there is!
But what to give in to? Guidelines, anyone? No, I'm afraid not. There really isn't a universal way to listen to your body, for the simplest reason, we aren't the same we don't eat the same things, we don't wear the same things, we don't have the same genetic make-up - where the guy next to you might have iron deficiensy, you don't. Where the girl on your other side might have too much salt in her diet, you do not.
This is why there cannot be solid rules. We have to go by ear and start to little by little learn to intepret the signals and needs of the body.
Had salads for four days straight, and graving chips? Instead of saying in your head I'm graving junk food, give this a thought - salt deficiensy, now instead of chips, get the healthier option, try pickles. Graving to eat Fish - you might be in need of Potassium or vitamins A and D.
Why I'm blogging about this is because I've been a vegetarian for 8 months now, before that I still ate fish while otherwise on a vegetarian diet since last April, so since I stopped eating fish 8 months ago I haven't given it second though as a food. But then about two weeks ago whenever I saw fish in a magazine I felt like "yummy I want that" - slightly confusing. I first ignored, but as it didn't go away I asked myself a question. Why am I denying what my body needs? It isn't going away it would have already passed in a week, it isn't a want but a need, so why am I not listening to the messages my body is giving me?
That struck bit of a core with me, I am very attuned to my body and what it needs and lately I've been truly ignoring it. So what I did was get a fish for dinner, quit my 'dark months of winter' candy habit, and begun to exercise ( speaking of which after I'm done with this blog, I'm ready for my Zumba 50min Cardio Party! ).
Instead of just being about one dinner of Fish, this topic when thought about set off a whole flair things!
And the funny thing is I haven't graved fish sence. ;)
Sometimes fish isn't just fish, sometimes food is a key ingredient in a little life change!
But truly listening to your body, everyone should do daily. Atleast once a day have a really good listen to something that your body wants and needs - there is a whole world to Discover about yourself, trust me you know so little and there is so much to learn! And it can be great fun! Atleast I love nothing more than that Oh, That's Why! moment that comes out of the blue.
So wether its about eating something, buying new shoes or getting the right brand of tea, trust your body - it is capable to pick up color and pattern signals of things you need, but more than that it's a channel to your conciousness and mind to give you things that are right for you at the moment, and with them an insight to your life here.
Love your Life and Listen to your Body!
Off to get my cardio done for the day!
Love, Light and Joy!
Niina
( Want to workout with me? Check out Links my free workout video section under the Header, or use these two links: http://niinac.blogspot.com/p/full-fitness-videos-free.html & http://niinac.blogspot.com/p/full-fitness-videos-2-free.html )
Blog entry
23 Mar 2011 - 2:33pm
March 22, 2011
High levels of ionizing radiation, such as those released form nuclear reactors in Japan, can lead to cancer and immune suppression.
This article will discuss nutritional strategies to prevent or mitigate the DNA damage, cancer development, and decreases in immunity that radiation can cause.
The recent release of radiation from nuclear reactors in Japan has prompted many to purchase iodine supplements to try to prevent thyroid cancer. But that isn’t the only cancer that can be caused by radiation. Iodine supplements, as potassium iodide, can only prevent thyroid cancers, as it blocks specific receptors on this gland. The radioactive iodine isotopes released from the nuclear reactors are thus prevented from binding to the thyroid gland’s iodine receptors because they are filled with iodine obtained from the supplements. You should only use these iodine supplements if medical authorities direct you to do so. To protect the rest of the body, other supplements, nutrients and compounds are required to stop the oxidative damage caused by radiation that leads to DNA damage and eventually to cancer.
MELATONIN
Melatonin has recently been described as a strong radioprotective agent by researchers at The University of Texas Health Science Center at San Antonio in the journal TAF Preventive Medicine Bulletin. The authors describe this inexpensive neuroendocrine hormone’s protective effects on DNA against ionizing radiation.
Melatonin is also more efficient at protecting DNA than amifostine, an anti-radiation drug used in a clinical setting. Long term low-dose supplementation is effective but the authors of the paper also cite research that showed that a one-time dose of 300 mg of melatonin before radiation is effective, although the optimum dosage hasn't been definitely determined. It quickly passes into the blood after ingestion, as well as to other bodily fluids. The supplement is also reported as being safe during pregnancy and also protects against preeclampsia, a condition that is partially cause by reactive oxygen species (ROS). Although it shows beneficial effects on pregnancy, please consult your doctor if you intend to use it when pregnant. Radiation also induces ROS and melatonin is an effective antioxidant against this toxic effect.
Melatonin also protects human lymphocytes, important immune system cells, from genetic damage caused by radiation. Don’t use it before tasks requiring concentration, as it’s usually used to induce sleep, and will cause drowsiness.
GINSENG
Research on animals has shown radioprotective effects of various ginseng formulations. A recent study published in the Journal of Alternative and Complementary Medicine using lymphocytes extracted from humans and treated with North American Ginseng extract 90 minutes after irradiation of the lymphocytes, showed that the extract protected the immune cells from irradiation with Cesium-137. Cesium-137 is the radioactive isotope that’s being spewed out from the Japanese nuclear reactors. The extract used in the above study contained a total ginsenoside (the bioactive component) content of 11.7 percent, with Rb1 as the major ginsenoside. Asian ginseng has also shown protective effects by the same researchers when human lymphocytes were treated with the compound before radiation. Furthermore, ginseng extracts enhance immune function in healthy and immune-compromised humans.
CURCUMIN
Curcumin has been shown to protect normal tissues from radiation by enhancing antioxidant enzymes and quenching free radicals. Recent research published in Radiation Research also shows that curcumin dose-dependently decreases radiation-induced lung fibrosis, and improves survival after irradiation. Doses from 3.6 grams to 8 grams per day have been used. This spice is hard to absorb, so use some black pepper to enhance absorption or supplements with highly bio-available curcumin. Don’t use this spice if you’re pregnant.
VITAMINS
A study published in the International Journal of Radiation Biology shows that Vitamin E, as alpha-tocopherol succinate, has been shown to protect against total-body irradiation. Furthermore, a diet of high combined amounts of specific vitamins from food sources has been shown to protect pilots’ DNA from ionizing radiation. Pilots are exposed to radiation every time they fly. The best combination was vitamin E and C, beta-carotene, beta-cryptoxanthin, and lutein-zeaxanthin, (good sources are green leafy veggies, carrots, and pumpkins),as reported in The American Journal of Clinical Nutrition.
This year, the British Journal of Nutrition also reported that high niacin intake from food, or lots of whole grains but low levels of red and processed meats, might confer protection from ionizing radiation.
There are several other compounds that can be used to protect against radiation, but the above nutrients are the main ones. Always consult your doctor before you use supplements, especially if you’re pregnant. Although no supplement can completely protect you from radiation, you can mitigate its toxic effects with judicious use of specific nutrients and hormones.
Source: Technorati.com
video
20 Feb 2011 - 1:24pm
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's more...food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.
Blog entry
19 Feb 2011 - 8:05am
Why does eating local, organic foods matter?
You can't really start a conversation about this with intelligent person without the topic of pesticide and genetically modified foods coming up. Thank god for that! I'm sure people are aware, they know for example that eating MSG ( monosodium glutamate ) potato chips isn't good for you, drinking aspartame ( poisoning and side effects ) diet drinks isn't good for you.
It is unfortunate that all this crucially important information comes through conspiracy theorist - it tends to loose momentum at least ten fold due to it. If a raving guy on youtube presents these facts of what is in our food, and how oestrous it is to give this to us, by the time he mentions "The Elite" or "New World Order" ( what is NWO ) people huff and puff and look at something else.
I believe in Integral point of view. Each and everyone has truth some more than others, but we all have truth in us. Conspiracy theorists know because it comes naturally for them to search news and books on details of how mankind is getting sucker bunched. They run into things that pass through main news like water through sieve, without much of a look from the public. So the news reaches a small amount of people because of the ravings including what ever is popular at the moment.
What Food and People need is a serious documentary ( writing this I wonder has Michael Moore delved on this yet ), we need a serious channel to tell us what is going on so that most people can be reached, without people telling them Bush is new satan. A documentary of substance, of hard facts, news articles, studies.
There is so much information out there for people to see if they would just look.
I've had to train myself to watch some of these exposé videos on food, drugs and controlling our living environment, I've had to learn to listen to the facts and block out the conspiracies just to keep up with what's good for me and what is not. ( this is why you see me post these videos on psychological drugs, chemtrails, genetically modified foods )
Which is where I get back to the original point - why eat local and organic foods?
Because you know how it's grown, you know if it's genetically modified, you know it is purest you can get, best for your body, mind and soul.
Do your best to buy clean normal foods, organics when you can, local and close by - and say no to genetically modified seeds and cancer inducing pesticide through your vote on who takes a seat in your government.
Love, Light and Joy!
Niina
(original entry at my blog @ http://niinac.blogspot.com/2011/02/why-does-eating-local-organic-foods.html )
Now feel free to check out these Two Episodes on "Food: The Ultimate Secret Exposed", but keep your filter up. :)
Edit: Food, Inc free movie
Blog entry
3 Jan 2011 - 12:28pm
USDA Certified Organic’s Dirty Little Secret: Neotame...
Barbara H. Peterson on December 31st, 2010
Just when we thought that buying “Organic” was safe, we run headlong into the deliberate poisoning of our organic food supply by the FDA in collusion with none other than the folks who brought us Aspartame. NutraSweet, a former Monsanto asset, has developed a new and improved version of this neurotoxin called Neotame.
Full article http://farmwars.info/
Be Safe, Peace and Love.
2011
Blog entry
15 Dec 2010 - 6:26am
SENATE: DON'T ACCEPT THIS SNEAKY AMENDMENT PROCEDURE
The Fake Food Safety Bill Saga Continues...
The action continues in the US Senate this week.
CONTINUE TO PUSH BACK!
We will keep you informed!
After the US Senate finishes with the tax-extension bill [WHICH IS BEING DEBATED RIGHT NOW] it will take up the Continuing Resolution that includes the fake "food safety" (but actually food control) bill. Wednesday and Thursday are critical to our effort to preserve Health & Food Freedom!
Watch the Senate here: http://www.c-span.org/Watch/C-SPAN2.aspx
PLEASE CONTINUE TO PUSH BACK NOW!
http://salsa.democracyinaction.org/o/568/p/dia/action/public/?action_KEY=5303
A CR is supposed to continue the govt's programs temporarily until Congress votes an actual "budget." It is not supposed to include major regulatory initiatives, such as budget-busting spending increases of a trillion dollars... or S.510, the fake "food safety" bill.
PLEASE CONTINUE TO "MESSAGE" YOUR SENATORS, BY PHONE OR EMAIL,
TO OPPOSE ANY C.R. THAT DOES MORE THAN JUST CONTINUE CURRENT PROGRAMS!
http://salsa.democracyinaction.org/o/568/p/dia/action/public/?action_KEY=5303
video
13 Dec 2010 - 5:20am
DO YOU KNOW... "18% of all global Green Houses Gases are from the consumption of MEAT and DAIRY?"
SAVE THE HUMAN
STOP GLOBAL WARMING!!
GO VEGGIE NOW!!
The beautiful music video is to kick start the campaign "Save The Human"... thank you to all who made this video available.
Director & DOP: Will Lau
Creative Director & Script: Bobsy
Animator & Graphics: Bosco Chang
Musician & Composer: "Simple Truth" Lawrence Pradhan & Greg Kaps
Featuring: Rosemary, Christine Loh, Terence Yin, Daniel Wu, 24 Herbs, DJ Rebearth, Ankie, Julio (from Soler) and many other enlightened souls...
Blog entry
13 Dec 2010 - 4:58am
WOMEN, FOOD AND GOD (about a book)
I just visited a really good scandinavian "amazon.com" called Adlibris which has a genuinly great amount of english language books for us who don't like to wait for translations on interesting titles that may never arrive.
I first heard of "Women, Food and God" by Geneen Roth when she opened as quest when the teleseries ( free by the way ;) ) Women on the Edge of Evolution started again.
Then another e-mail to her 150$ online retreat arrived - it sounded really good, but as on a forever budget I have no way to participate I decided to look up her book instead ( 13€ vs. 150$ - and we had a clear winner ). From the first paragraph on her prologue and I wanted the book and ordered the book! Have look yourself and see if you order it as well.
Geneen Roth's pioneering books were among the first to link compulsive eating and perpetual dieting with deeply personal and spiritual issues that go far beyond food, weight and body image. She believes that we eat the way we live, and that our relationship to food, money and love is an exact reflection of our deepest held beliefs about ourselves and the amount of joy, abundance, pain or scarcity we believe we have (or are allowed to have) in our lives.
Rather than pushing away the "crazy" things we do, Geneen's work proceeds with the conviction that our actions and beliefs make exquisite sense, and that the way to transform our relationship with food is to be open, curious and kind with ourselves--instead of punishing, impatient and harsh.
In the past thirty years, she has worked with hundreds of thousands of people using meditation, inquiry, and a set of seven eating guidelines that are the foundation of natural eating.
This and more at Amazon.com Preview!
Love, Light and Joy!
Niina connecting with Food
( original entry at my blog @ http://niinac.blogspot.com/2010/12/women-food-and-god-book.html )
Blog entry
10 Dec 2010 - 2:48am
The other day I was reading a blog about food, just read Yarra's blog about it today so am prompted to blog my experience about this. I read the 1st blog about food Tuesday morning (12/7/10). Later that day, I read the 12/7 entry in my daily devotional God Calling by A.J. Russell. Here is that entry.
Food of Life
I have meat to eat that ye know not of.
Those were My words to My Disciples in the early days of My Ministry. Later I was to lead them on to a fuller understanding of that Majestic Union of a soul with God in which strength, life and food pass from One to the other.
Meat is to sustain the body. To do the Will of God is the very strength and support of Life. Feed on that Food.
Soul-starvation comes from the failing to do, and to delight in doing, My Will. How busy the world is in talking of bodies that are under-nourished! What of the souls that are under-nourished?
Make it indeed your meat to do My Will. Strength and Power will indeed come to you from that. (Not my caps)
Posting this for your contemplation. The language in this text is not generally this "meaty", so its kind of an odd entry, so make of it what you will, or not. Peace and Love, Karen
Blog entry
1 Dec 2010 - 3:58am
What's hiding inside your tuna tin?
"You know that colourful tin of tuna you drop into your supermarket basket every week? Ever wonder what’s in it? Probably not; in a matter of decades, tuna has gone from being exotic mystery to an almost generic foodstuff, as ubiquitous as bread and milk – there’s even one brand of canned tuna called “chicken of the sea”. No disrespect to chickens, but the many species of formidable, predatory tuna that charge around our oceans in large schools are in a different league altogether."
Read More....
Blog entry
23 Nov 2010 - 12:09am
This full moon has been interesting, and seems to be "exposings things" in more ways than one! Some people exploiting their nakedness and others being forced into nakedness ie. our new TSA body scans... Bringing things front, and center right between the eyes : )
Social/political issues especially in the lightworkers community, and mainstream issues such as our civil liberties, and personal power are in the forefront.
Are we going to use our personal power, and if we do how will we go about making changes that empower us personally while lifting up us all!
As we can see group energy will prevail if enough people say "NO" for example to body scans and pat downs. Our illustrious new "TSA" department who surprisingly is hiring if you need a job. Hah! Has it's furthest reach yet into our shirts, and pocketbooks. It is a new lucrative industry for someone that's for sure.
Is our personal power and expression thereof going to again divide us? Or can we collectively aim to change the same issues we all want changed ASAP. The quality of life here, and everywhere on the planet is waaaaay past the hour of appropriate changes for free energy, grid dismantling, chem trail abolishment, medical industry abolishment.
So what would Joan of Arc do- She'd say enough is enough!!!!
Blog entry
15 Nov 2010 - 4:11am
Hello , Greetings , Sat Sri Akaal , Namaste
It's All About Love ......Period . please let me explain :
Food wonderful food , vegetable, animal and mineral are all gifts of the divine , just as you are .
First things First .
Everything and i mean Everything is a part of Creation and thus part of the Divine .
everything you see and everything you cant see is all creation and part of the divine .
Everything in this multiverse and everything inside the 13 known dimensions , including this one (3rd-4th density) is alive , meaning it has a spirit , a soul , it is living consciousness , every being and entity is spiritual consciousness and part of the divine , a piece of love and respect .
It is important to remember this in all things , that everything is spiritually alive and deserves our respect and gratitude , especially food and where it comes from .
before we manifested into these physical bodies, we were all part of a spiritual collective of beings inside a portion of creation .
Not all the beings in this collective have chosen to incarnate at this time along with us, some have stayed back to help guide us and provide things for us while we are here on our physical journey .
One of the ways these fellow beings of love provide for us is my manifesting themselves into vegetation and animals that sacrifice themselves for our wellbeing by the way of donating their physical bodies for us to consume .
Every bite of any form of food is a gift to you from the divine provided for you by your fellow spiritual beings and others to help sustain you in this physical journey .
They have agreed to do this prior to you manifesting onto the planet just as you have agreed to be the entity that manifests here in their place .
i know its an odd thought to get used to when you consider that you may have eaten the donated physical remains of spiritual friends and guides more times than you can count and the only reason they do it is because they love you and support you .
but once you get used to the idea, its really rather liberating and exciting to see all those extra ways in which love is shown to you and provided to you that you hadn't seen in that way before .
They are there in love to help you and support you , guide you , love you and learn from your experiences as you travel this cycle of incarnation .
The Earth is a huge entity that also helps provide for the beings that are trying to provide for you as well .
The Earth provides water for them to drink and other foods as they grow for your benefit , the earth provides the soil that the vegetation uses to grow the crops that help sustain you as well .
It's all a huge cycle of love from all of Creation that sustains you .
Every water drop , Every air particle, Every particle of dust or dirt and every light particle serves its purpose .
Every vegetable, animal , fish , mineral(vitamins) etc... ITS ALL FOR YOU !
High level spiritual beings suggest you can eat anything that brings your body energy , healing and joy , or all the above .
they also suggest the following as well .
Oxygen : oxygenate yourselves when you can , breathe correctly , some suggest breathing exercises , don't breathe toxins
Hydration : keep yourself hydrated , you are mostly made of water so drink it often , as pure as you can get it , be it filtered, ozonated or natural filtering like springs etc...
Food : small portions , several times a day , as toxin free as possible , not just chemical toxins but free of harmful ingredients as well .such as sugar , you may want to try stevia or truvia instead . try to eat natural foods and as few processed foods as possible .
other tips include : reduce stress , exercise , rest often and allow expression .
These anonymous and not so anonymous spiritual beings are all here and in action to show their love and support for you .
Please say thank you often .
Please show gratitude often .
If you can , please get into a meditative state and send these beings of love some love of your own and show them how much you appreciate all creation has done for you even if some of that creation was done one bite at a time .
You all are wonderful Spiritual beings , and so are they and they love you !
As i said at the beginning of my post , its all about love , thats all its ever been about , in a variety of different aspects , since the dawn of time , but all true true love .
Sat Sri Akaal , Namaste , Bye
PapaDan
Blog entry
2 Nov 2010 - 10:54am
July 29, 2010
The grocery store, along with your kitchen sink, are two of the most dangerous places in the world.
In a special video, Alex Jones addresses one of the darkest modes of power the globalists have used to control the population– food.
The adulteration of the planet’s staple crops, genetically-altered species and intentionally-altered water, food and air,
all amount to a Eugenics operation to weaken the masses and achieve full spectrum domination.
PART 1/2
People the world over, but especially in the United States are under chemical attack.
Deadly and dangerous toxins ranging from Aspartame to Fluoride, GMO, Mercury-tainting, pesticides,
cross-species chimeras, plastic compounds in chicken, high fructose corn syrup, cloned meat,
rBGH and new aggressive GM species of salmon have all entered into our diets and environments– whether we want it or not.
PART 2/2
Many of these substances knowingly cause or are linked with sterility, low birth weight, miscarriages, smaller or deformed offspring,
as well as organ failure, cancer, brain tumors and Death itself, what you DON’T know about on your grocery shelves can hurt you.
Further, Alex demonstrates that a pattern of buried studies, fraudulent statistics and a will reduce global population all point to the deliberate criminal poisoning of the food and water supply.
Suffer no fools if those you show refuse to believe what is going on. Instead, research these important areas for yourself,
and warn those you love about need to stop their food from being used as a Depopulation-weapon against us all.
Please share this important video with everyone, so the truth about these substances can be known.
www.infowars.com/food-the-ultimate-secret-exposed/
Teaching
28 Oct 2010 - 4:36am
Creation is God's Lila (play). Life for the soul is an opportunity to experience Nature as a wonderful blessing. However, for the individual who has fallen deep under the spell of Maya (delusion) life can prove to be an unpleasant experience for the ego.
Under ignorance, we forget our true identity as individualized Spirit. Our Essence is Love, Bliss and Wisdom. But through attachments and worldly desires we've become slaves of our own creations and now see ourselves as victims.
However, you were born to be "master of your fate & captain of your soul."
1 S.O.U.L. provides an opportunity for those seeking spiritual liberation to do so through readings, networking, communication, discussion, meeting like-minded individuals and providing opportunities to not only support one another but to serve humanity at large.
We provide articles, networking and guidance on meditation techniques, yoga and healthier living in body, mind & spirit.
"Religious practice is an expression of man's free will but the soul's kinship with Spirit is an unbreakable bond welded before and beyond Creation! The leaves of many churches fall from the branches of various religions which all lead to the treasured trunk of one God - this is the tree of life! Man must overcome our differences and utilize our Intelligence, balanced most importantly with Love, to lift our collective consciousness and hold high the Torch of Oneness!"
Journey of the Soul: Day One at Amazon & 1 S.O.U.L. Movement
Blog entry
23 Oct 2010 - 9:06pm
Sleep is not about resting.
The Benifit of sleep is that you withdraw your consciousness from this physical realm, and when you withdraw your consciousness you withdraw any pushing against or resistance, and when there is no resistance, then your body is able to align to its higher vibration.
And so sleeping is more about aligning vibration then anything, so, it stands to reason that one who is more connected to the more non-physical energy stream, would require less sleep, or would want less sleep, but sometimes the opposite seems to occur because another thing that happens is the more you experience the higher vibration, the more you enjoy sleeping which is a high vibration.
And so what we would encourage you to do, the natural rhythm of your body is, you see when you slumber, and your consciousness withdraws, even though your energy's are being aligned, your body is not receiving movement, and your body really trives with movement, any of you who become sedentary, and your society sort of does that to you as you work 8 hours, but your body is really a body of motion, your body is an organism that wants to move.
Be in Harmony with your body:
(*Drink enormous quantity's of water*)
So much water that in the beginning we would feel ourselfs uncomfortable because the elimination process would be a bit hindry, but we would really would drink lots, and lots and lots of water, your capacity to hold more water will grow as you consume more water. And so the elimination process would not be so uncomfortable, and every cell of your body which is mostly water would benifit, because the energy transmission of your body is affected by the more water you drink the more easily the energy flows and so there are alot of things you could eat, but the one thing we would mostly encourage is more water, and we mean water minus preservative, water minus caffeine, water without sugars, WE mean water!! ... we really do, we mean water. Water with minerals, water with all the natural stuff that is in water, we would drink water. And we would find a source of it that is pure without to much dealing with.
(*Move your body*)
Another thing that we would do is we would find reasons to move and by moving we don't mean dramatic exercise we mean moving we mean motion, we mean walking mostly, moving the body, moving the arms, flexing the muscles, stretching the muscles, Movement!!.
(*Rest when you are tired*)
We would rest when we are tired and waken when we are refreshed, we would try to follow a more natural rhythm, well thats hard to do under the work environment, that many of you live, but we would sleep shorter snatches more frequently, in other words we would take a little nap on the lunch hour if we could, and snatch little nap after work if we could, and we would sleep shorter expans in the middle of the night, we would not sleep longer then 4 hours at any stretch. only because the body benifits so much by motion.
For most thats gonna be a difficult period to getting used to, because you have trained yourself to believe that you need 8 hours of sleep.
Source 8 Dimensional and 9 Dimensional Consciousness.
Infinite Intelligence, Pure Energy.
Blog entry
5 Oct 2010 - 7:12pm
Earlier today I was in my kitchen making a simple meal when all of a sudden it felt like my head was exploding. It felt like a cool breeze just blasted out of or into my crown chakra. Almost knocked me off my feet. I had to sit down for at least 10 minutes after this to try and get a grip. After the initial blast all I felt was a distant lightheaded feeling. This all happened after 1:00 but I'm not certain of the exact time. It didn't feel too wrong it was just a shock.
I was wondering, has anyone else had a similar experience? I went to the doctor recently and there was nothing wrong with me, physically at the very least. I feel normal again but the feeling was quite intense. Its hard to shake off. Any comments or advice will be appreciated.
Blog entry
28 Sep 2010 - 3:47pm
What's Wrong with Our Food "System"?
And How We Can Make a Difference
Birke Baehr, 11 years-old
While traveling with his family and being 'roadschooled', Birke at the age of 9 began studying sustainable and organic farming practices. Birke has visited and worked at Full Moon Farms Co-op, Athens, GA; Sequatchie Cove Farm, Sequatchie ,TN; Sapelo Farms, Brunswick, GA; and the organic gardens of The Hostel in the Forest in Brunswick, GA. He also attended a full day seminar with renowned farmer and author, Joel Salatin at The Farm in Summertown, TN. Mr. Salatin has continued to mentor Birke in his pursuit of new thinking about food and agriculture.
Birke has also participated in The Sequatchie Valley Institute's annual 'Food for Life' gathering for the past two years. At these workshops he’s studied composting, vermiculture, canning and food preservation methods, sprouting and tea. This year Birke has enjoyed tending a garden with his Granddaddy, growing tomatoes, beans, okra, potatoes, cukes and more.
Birke intends to continue his education in this genre and expects to be a sustainable organic agriculturist in the future.
He also has a passion for educating others, especially his peers, about the destructiveness of the industrialized food system and the enlightening alternatives of sustainable and organic farming, food and practices. Birke has also volunteered at the Humane Society and loves working with animals.
Source: TEDxnextgenerationashville.com
Blog entry
16 Sep 2010 - 11:33pm
A good site to find articles on how to look and be beautiful... feel.
http://shine.yahoo.com/channel/health/10-ways-to-eat-like-a-dietitian-2388189/
Teaching
7 Sep 2010 - 2:36pm
There are many ways to define the same thing and depending on where you are coming from, the light that reflects upon the situation will make the same thing look drastically different. Understanding this is one of the most important principles the learning experience called life can give to you. If we cannot respect the fact that each person goes through their journey individually then we must at least agree to keep our judgments to ourselves and allow future generations to see the world through their own eyes.
New Age Spirituality tells us that judgments do not serve man; it only prevents the unity needed to achieve amazing things. By focusing on differences instead of similarities we prove the ignorance of the self and intern separate each one of us from the foundation of civilization, grouping ourselves to accomplish greater tasks and thus encourage a higher rate of human survival.
Now that we are no longer are in need of protecting ourselves from the beast of this planet and we do not needed to hunt for our own food anymore, it seems that there is no need for unity. When in fact there is a great need for unity of all people. When we come together and open our hearts and minds (not to accept others values as our own) but to hold a new respect; that a person holds their values close to their hearts in the same way that you do. Then we can break bread together and unity shall begin, and intern humanity will see a great reduction in conflict and a serious jump in technological, philosophical and social advancement.
Teaching
18 Jul 2010 - 3:14pm
A study by a Brazilian Professor from Matto Grosso Federal
University has revealed the shocking truth about the effects of
having a can of a carbonated drink. Learn what happens inside
your body in the sixty minutes after you glug down your
refreshing sizzling drink…and think carefully!
After just ten minutes, 10 teaspoons of sugar hit your body, 100%
of the daily recommended dose. You do not immediately vomit from
the overwhelming sweetness because the Phosphoric acid in
the drink cuts the taste.
After twenty minutes, the level of sugar in your blood erupts, forcing a rush of insulin.
The liver responds by turning all the sugar it receives into fat.
After forty minutes, the caffeine absorption is complete. Your pupils dilate, blood
pressure rises, the liver responds by pumping more sugar into your bloodstream.
Adenosine receptors in the brain are now blocked, preventing drowsiness and giving
you an energy rush.
After 45, the body increases dopamine production stimulating the pleasure centers.
This same process takes place with the consumption of heroin, for example.
50 minutes. The phosphoric acid binds calcium, magnesium and zinc in the intestine,
increasing the metabolism. High doses of sugar and artificial sweeteners also increase
Calcium excretion in the urine, or in other words, you are urinating your bones away,
one of the causes of Osteoporosis.
60 minutes: One hour after consuming. The caffeine's diuretic properties come into
play. You urinate. Now it is guaranteed that will be putting out of your system
calcium, magnesium and zinc, which your bones need. As time goes on, you'll
experience a sugar crash. You'll be cranky. You will already have excreted everything
that was in the drink, but also essential properties which your body needs.
Then you’ll reach for another one.
No wonder President Vargas banned Cola from Brazil!
Study by Prof. Dr. Carlos Alexandre Fett: “Quando você acaba de beber um refrigerante” (When you have just consumed a carbonated drink)
School of Physical Education UFMT
Master of Nutrition UFMT
Laboratory of Physical Fitness and Metabolism - 3615 8836
Consultancy on Human Performance and Aesthetics
Teaching
23 Jun 2010 - 12:15pm
Here I stand in the center of the universe. My universe in which I am the creator of and the creation, there is no one as important as me in this Universe. I realize that because I AM in the center of my universe I am in a position of ultimate power. I am the master of my Universe and I can control anything that goes on with-in that Universe. I live with-in this universe, and I mold this universe because I live in the center of this universe which is located in the metaphysical center of me. Truth be told the metaphysical sense of me is truly who I AM and so are you.
You are the Universe; your Universe is in a great place of power and love.
I do not think there are words sufficient enough to explain these truths because there is only ONE way to find this out and that is through YOU. That is not negotiable although the methods will be as unique and personal as the individual.
I was able to gain access to this wonderful world of Metaphysical knowledge when I accepted responsibility for everything that has ever happened to me and I accepted that it was my fault entirely. I do not blame anyone for my F-ups I have and always have had the choice of living the life I wanted. I then choose to look fear in the face and try to understand the unknown. This was the thought behind the subtitle for my book “15 Days to a beautiful life - Understanding God”. I have no Idea how to describe what I am seeing as truth and I feel like I am seeing above things at times with lack of language to express it. I can just tell you taht the answers are right there for you inside your true self.
It is becoming undeniable that the metaphysical is becoming a real force in this world and I have watched many ancient theologies warm up to this idea, which is wonderful. As long as there are people like you and me who put the fact with feelings and look inside, we will always be amazingly blessed. When we look with-in we magically have a mutual understanding of free will and individual preference because we will know the truth and purpose of choice. Besides those that do not observe this truth will not be part of a masters Universe and are not a vibration match. This is the Universal Law which is set by the hand of those who observe it and is as powerful as your Universe wishes it to be.
Joseph Anthony
Dedicated to Claire Thank You
for inspiring the post
Blog entry
18 Jun 2010 - 5:42am
A good margarita recipe can make any visit to Margaritaville even better. Cool, refreshing, and very tasty, the right margarita recipe is the best thing to discover. What if the right margarita recipe has escaped you? Not to worry, the perfect margarita recipe doesn't have to mean quick loans for expensive tequila or a recipe for a hangover. No matter what you choose to make, May 5 is a good day to visit Margaritaville.
Traditional Tequila margarita recipe
With a half-dozen or more origin stories, one would think the margarita is complicated – but it is really very simple. The “official” margarita recipe, sanctioned by the International Bartenders Association, is 21% lime or lemon juice, 29% triple sec or orange liquor, and 50% tequila. To sweeten the drink, many margarita recipes use limeade or sugared water. Most margarita recipes also call for rimming the glass with sugar, salt, or flavored powder. Straight up or blended, a margarita can be served at just about any temperature.
Virgin margarita recipe
If you would like to enjoy the scents and flavors of a margarita, even at work, you can nevertheless do so. You can approximate the lime, sugar, salt, and orange flavors of a margarita without tequila. Shake up 2 parts limeade and 1 part orange juice with a few sprinkles of salt. Toast to margarita recipes all day when you serve this over ice!
Pizza Margarita recipe
Though it was initially spelled Pizza Margherita, a Pizza Margarita recipe is now a standard in many high-end pizza parlors. The strong flavors and smooth mozzarella make this margarita a perfect match for your cocktails. Regardless how you cook it, a pizza margarita recipe should be very simple. On a thin pizza crust, layer olive oil, minced garlic, mozzarella cheese, fresh basil leaves and lots of fresh sliced tomatoes. Bake or grill until bubbly, hot and tasty.
A May 5 Margaritaville celebration doesn't have to mean just booze. By combining the flavors of margaritas with the Pizza margarita, and everybody is sure to be happy.
Teaching
9 Jun 2010 - 5:18pm
I am sure someone has asked you this question many times; although depending on your age the phrasing may be different. The most common form of this question is “What do you do for a living?” I am going to assume that 99.99% of the time this refers to work or your job in some way. Most people relate who they are with what they do. This subconscious hick-up can cause a ton of unnecessary negative emotion and even worse “Writers Block”.
Truth be told, even the most glamorous job cannot define you. You are way more magnificent than that. If you are a musician, artist or writer your work may be a reflection of which you are as a person but it is you the creator who breathes life into the creations in which you create. You are unique and anything that more than one person calls them self cannot represent you ij your entirety. I am a writer, a dad and a husband no one thing describes me although I am proud to be all of them.
There are over 6 billion beautiful people that are each truly unique, no two are exactly alike. Your body is your temple and it holds the most beautiful, loving and extraordinary amazing creature inside of it; Your Spirit.
The spirit that is inside of you is the truth, your truth. The only truth you shall ever have. I say to my readers almost every essay, blog, speech or book I create. To look inside, they ask me why?
Your spirit will answer all the questions you have and I can assure you that the answer will be as unique as the faces that represent the journey to get them. Man has got into a great deal of trouble by telling others how to live and what to believe in. The obsession to be right is something that has taken many men to the point of insanity and all for not because each person’s path is unique and their interaction with the path they are on.
Many people pick up self help books like mine and hope that the book is a user manual to their souls but that would serve no purpose to you. I choose to put the power in your hands, I write to point out that there is beautiful and loving magic inside of you that is always at your disposal and is as abundant as infinity. This journey is deeply personal because we all do not all think the same exact thoughts. Your path is either littered with negative thoughts, hate and intolerance. Or your path is pure of all impurities which are one of many symptoms of the positive thoughts you think, and positive affirmations you say.
That being said, this all comes back to loving yourself. Desiring what you want is the easy part. The belief that you can do it and feel that you are worthy enough to have it is another. This is where you find the state of being needed to succeed and it also provides you with the endurance to make positive thinking an effective Life style choice. If you cannot find love for in yourself, you will not find that love in yourself. That love is your truth and is your spirit and it has always been there waiting for you to stop star gazing and look inside.
Try Loving yourself and Love whatever it is that makes you, YOU!
Then figure out what you believe and start looking for the magic in your life. You will be surprised in what you find and how amazing you truly are.
No matter what your theology it serves you no purpose to doubt yourself; so pay attention to that gut instinct, respect each other’s path, and put your faith in yourself where it belongs.
Joseph Anthony
Please check out my latest title “15 days to a beautiful life” and the other great new thought titles at http://EvolvetheMInd.com
Blog entry
23 May 2010 - 1:10am
The following teaching was given to me by my spirit guide or higher self in the time I was thinking of becoming a vegetarian after I saw various shocking videos in Youtube regarding the way animals are treated to become our meat.
The internal voice said to me: "It is not about the meat itself; it is about energy." "Therefore, there is no real difference between meat and vegetables; it's all about happiness, it's all about the energy the being had throughout its life".
This was a real moment of enlightment for me.
Everything that surrounds us in this universe, including ourselves, is energy, vibration, light.
The same applies to the various types of food. Today, many people say that meat, especially the red type is bad for our health which is true; and many people decide to become vegetarian or at least to eat more of this stuff. However the meat itself is not the cause of the negativity. The major problem is that the species of animals chosen by the humans to become meat (such as cows, pigs and chickens) experience tremendous trauma of pain and suffering throughout their entire lives. They are treated as dead things without souls or feelings since birth to death, and consequently they build up anger, diseases, and plus they get frequent injections of toxins and hormones they really don't need while living in extremely crowded places. After that, we end up eating all that negative energy. How on Earth can somebody expect to be healthy?
Why do the experts say that fish is better than traditional red meat? The answer is obvious: because fish have a much better and happier life living with freedom in the sea. The bad news is, mankind is polluting the seas upsetting them also.
Many trees and plants are also angry because of intensive farming and fertilizers, since it is not their natural way. Even worse, many species are being genetically modified...
The solution to all these problems is obvious. We have to return to the natural way. We have to respect life in all forms. Everything is alive and sentient.
I have tried to eat organic food, but it is expensive and sometimes not worth to be trusted. So what do I do? Since I know that everything is energy, I irradiate the food I eat with positive energy before, during and after I eat them. I believe this is a very powerful and effective technique, and if you have doubts watch or read about Masaru Emoto and his experiments.
I dream about a great near future in the Golden Age, with all the confusion and ignorance gone, a world of energetic symbiosis rather than competition, and humans not needing to take other beings' lives in order to maintain the physical body. Because we are going to be pure light and we will only need light.
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Thank you for reading my blog. If you have resonated with my message, please share it with others. You may add some extra things and some adjustments except altering the main content. Nobody has a copyright; nobody is the owner or something. Everything belongs to us and has to be shared.
Blog entry
21 May 2010 - 11:01am
as i was sufing intranet news stories i came across this
http://news.yahoo.com/s/nm/20100520/od_nm/us_chocolate_wrinkles
"The world's largest chocolate maker says it may have come up with a chocolate bar that could fight wrinkles and slow the aging process, making it the latest food group to tap the appetite for healthier living."
"Dark chocolate has already been linked with certain health benefits, such as helping to lower blood pressure and reducing the risk of strokes thanks to its high content of antioxidants."
"group has developed a way of preserving the flavanols found in cocoa beans during the chocolate-making process, allowing them to produce a bar that is richer in flavanols"
just a few quotes from artical .
i like chocolate and if it can be heathy for you i say "goody i can eat my hearts content of it and not feel quilty about it :)"
Story
17 May 2010 - 6:45am
May 13, 2010
Human Condition Thoughts: How The Grays Manipulate You Through Your Food -- A Message From Fongeetale
I am Fongeetale, and I want to talk to you in more detail about how the human condition thoughts are given to you. The Council has chosen me to speak about this because I am very soothing, and I remain calm. Even the other members have trouble remaining calm when Reptilian emotions are being emitted around them. And there are Reptilians here in this room where I am talking.
I am projecting myself down from a ship and I am speaking, and wherever you are listening, part of you is meeting with me wherever I am. You project yourself. You don’t realize that you are already in many places at one time, but I am already there consciously. I know this fact consciously, and so, I have the capability to use it intentionally.
I wish to talk to you more about the Grays now. They are already engineering human beings after them. They won’t succeed at it because we are helping you, and we have more powerful ships because we are more open-minded and are capable of thinking up new and better technologies, and we are accepting of brand new ideas, whereas Grays are traditional and conventional in their thinking.
The Grays deal with your politics especially, whereas the Reptilians primarily focus on religion. They were responsible for starting the caste system in India and for all the witch hunts of the middle ages, but the control of the United States and of Europe is becoming more or less Gray, especially America.
Grays feed on the mental stimulus of your political arena. Your government knows many things that you do not, of course. But here’s something I wish to tell you that they do not know about. Their human condition thoughts are passed through food. An energy containing Gray thoughts is slipped into the food -- projected as I can project myself into the room of the channel. Projected as you are already capable of projecting yourselves.
It is passed into all the food that you are eating and it is causing your diseases. It is not the food itself, but the powerful thoughts that alter it, and that are passed to your mind when you eat the food that is carrying them. All food starts with a thought, does it not? As all things start with thought first.
You began as a thought when you were a brainless patch of life that could not think or move on its own, but you were existing as an individual already and you began to develop into something that could make single choices on its own, but you were still brainless. And that is how we all begin in our first few incarnations.
We are brainless, capable of nothing and probably a part of someone or something else, inside of them like a bacteria; and then you develop into a small insect or into an algae form; and later you may become a tree or even an animal, and then we may become a dolphin or a whale or a human or an ape.
Not all animals are in the animal incarnation level. They’re not considered to have animal intelligence. A dog is someone very evolved. Even a cat is more evolved and contains energy which helps humans around it. Cats are very aware empathically, more so than most other animals, but a dog does not stand back and observe. He experiences for himself. Cats learn by observing only, mostly. They are great observers and primates and dogs are great experiencers. The wonderful thing about humans is that they learn by observation and experience together, as do primates, as do dolphins and whales. They have a supreme intelligence, especially whales and dolphins, that often surpasses that of humanity’s. Humanity’s intelligence is surpassed by dolphin-kind and by whale-kind.
I have never incarnated as a human being here, but I have had a life as a primate. I was a lemur. I was also a bromeliad and I was very physically aware, not only spiritually, but I was physically aware of my surroundings and I had senses, and I knew how to survive as a plant very well, and I brought that with me into my human intelligence experience as the lemur.
The wonderful thing about being a bug or a lemur is that I could always choose what I ate for myself. And what did I eat? I ate whatever grew naturally around me. As a plant I took in sun, I drank the water supply given to me by nature. But even that was contaminated. Before humans began to pollute the air, the water supply was already being tampered with.
You have to sit calmly and think about what is best for you. You have to want to eat what is best for you rather than feel the pleasure of eating food that is very, very harmful to your body, mind, emotional body and spirit. You are a multi-dimensional being and you are being affected on all levels by what you are taking in through food. Food.
I wish to talk to you about the thoughts in your food. The disease that you have a name for or have experienced, or that someone has experienced, even those that are not named yet, and even those that don’t have a cure yet, they are intentionally put in your food. If you have not experienced a disease from your food yet, you are resisting some of the thoughts that are placed into it.
Meat is one of the worst because the vibration already matches the level of the thought they want to place into it because of the death of the creature. But eating plants is still eating conscious life, and it all has consequence.
It is not right to unnecessarily kill something and cause it harm or pain. The thoughts going through the animals are already on the vibration of that pain because of how they are treated on the farms. They have suicidal thoughts. They are already on a frequency of being killed. They want death because of the way they are treated by the farmers. They are aware. They have thoughts and feelings, and they are multi-dimensional as are the plants that you are eating. So I will not say it is better to eat the plants. Eating a salad has a consequence, but I am going be promoting the right foods all over the Earth.
There are many guardians. I told you I was a guardian of the Earth in my introductory post, that I am on The Council Of The Guardians Of Earth, and I am a specific type of guardian. Each guardian guards something in particular, and I do not guard humans only, but I guard everything, every life form, even bacteria, anything that is conscious, even if it can only make a simple choice that it is hardly aware of making, even if it can only breathe in and out or perhaps those beings such as dolphins, who are already aware that they are attracting things to themselves.
Each life form that I am a guardian over, I guard in one specific area: it is the area of health. I guard health, and so I know all about your thoughts and emotions as well as your physical anatomy. I guard health on every level of your awareness, and so, I am going to be promoting kindness to animals and organic food consumption. I will not promote vegetarianism necessarily, because eating a plant is also taking a life that is conscious, but what I promote is the consumption of organic food. You will get to the point where you will never have to eat again, but first you must begin to eat purer food.
There are pure sources of food in the organic industry even though there are Gray thoughts passed into that food as well, but there is also the thought of the organic farmers which is always kinder, and it causes the Gray thoughts to dissipate, and it does not harm your body in the way that every other industry is harming you. Imagine eating a fellow human being. You have to start thinking of it that way. If you had to take a fellow human being’s life in order to survive, wouldn’t you kill that person mercifully? And if they were attacking you, wouldn’t you run and hide before trying to attack them back? Wouldn’t you try other options?
When you have to eat to survive, you must be conscious of what you are causing. Even water has thought and emotion, and it contains living things that you are drinking and consuming. I am not saying do not consume. At this point in your evolution you must consume, and so I am still promoting consumption, but I am promoting the consumption of mercy food.
The animals must be treated well and must not be kept in cages constantly. They must be allowed out. Do not eat food that is harming animals psychologically. The organic farmers treat the animals with more kindness and the Earth is treated more kindly, too by the organic farmers. Everything you have ever eaten has a consequence, so choose to be someone who promotes mercy.
The thoughts that are emitted into your food match the frequency of murder. It is very easy to emit them into the food, but not as many thoughts are passed by the Grays into the organic food because it does not match the frequency of their evil, corrupted thoughts; and I wish to tell you that in most non-organic food there is an ingredient which does not come from your planet that is always inserted. And there are several ingredients that are sometimes inserted into certain foods, but the organic industries have not been so corrupted as to ally themselves with the Grays.
Yes, many of the food corporations are in direct contact on some level, meaning some level of hierarchy, with the Grays. They know that an ingredient is put into the food, and they allow this because of what the Grays give them in return, which I will not say at this point, because I am told by the Council what you are supposed to be told at this time, and I do not wish to alarm you. I wish to open your awareness, open your mind’s awareness to the things that are happening to your own body and mind and emotional body and are affecting your spirit as well, bringing its energy down where it cannot support higher-dimensional interactions. They want to lower you so that false guides are more capable of getting through to you. They want to lower your energy so that it is easier for them to speak to you.
There are no good Grays here. Some people think they are channeling a good Gray. It is not that all Grays are evil. The good Grays are not here. They are not trying to interfere with Earthlings or with Earth’s affairs. They are at war with the other Grays who outnumber them. But we are allied with them, so they are not actually outnumbered, and there are what you would call psychologists who work with these Grays because of the abuse that was experienced by them; the religious abuse from the Reptilians, the brainwashing of the Reptilians, which all Grays but a few accepted.
Your food is poisoning your body. There are ingredients… I will explain a few things to you.
The Grays are manipulating the food sources by injecting their own DNA into them. They want to pass this DNA into your bodies. They are still studying your anatomy. We know about your anatomy more. We have technologies that are better suited for study even though the primary focus of the Grays is studying human beings.
They wish to change you. The Reptilians are trying to change you as well, and they have succeeded. You have already been altered. But the Grays are not succeeding yet. They have to keep studying your anatomy. The Reptilians have already succeeded in opening a third channel. You have channels on your body, but you never had one at your solar plexus until the Reptilians changed you. It is a second brain, but you were altered to have that brain. It was not there before.
The Reptilians are trying to change your body completely so that it is related to them because they have no relation to you. They wish to have relatives in this universe who will be on their side and think the way they do, who will be equals to them, or be like children, like pets, so not really equals, but special, precious things to them.
They are disgusting to me. What a corrupt idea, and the Grays are undermining them, and wishing to change your DNA so that you will not only have Gray DNA, but you will obey all orders given to you by the Grays.
And this is done through your food. You have to understand that your food is being altered, and these alterations are giving you diseases, but you are not accepting the Gray DNA that they are trying to inject into you. Abductees have also rejected the Gray DNA. They have tried many ways of passing it into your bodies. But it is too unnatural to you and you are rejecting it.
They will continue to study and they will find a way, and if they find a way to do this with food, it is very important not to be eating what they are injecting their DNA into. So it is important to eat the purest food that you know about. It is easy to know what is pure. What doesn’t have chemicals injected into it will not have their DNA, their imprint injected into it. And yes, it is more expensive to eat this way. They make sure it is more expensive, because they refuse to fund organic farms.
You see, so many industries are backed with Reptilian and Gray financial support. That is an odd concept because your money is human, so you think, but you are financially supported and supported in many other ways, like given technology, which is, of course, then covered up by Grays. Do not be fooled into ever thinking that there are good Grays visiting people here. There are no good Grays here. They would not want to come here and risk being captured by the Grays living here.
That is all that I will say on this subject for now, but I will add that everything that you are told here is truth to me from my perspective and the Council’s perspective, and we are being open and honest with you, and so, this is our truth we are sharing with you. It is important to decide what you are going to believe, and to act on that belief. And this is, as always, your own individual decision.
Namaste
The Council for the Assistance to Earth
crystalchildmessages.typepad.com/crystal-child-messages/
Group: Thought for Food
Blog entry
17 May 2010 - 6:40am
May 13, 2010
Human Condition Thoughts: How The Grays Manipulate You Through Your Food -- A Message From Fongeetale
I am Fongeetale, and I want to talk to you in more detail about how the human condition thoughts are given to you. The Council has chosen me to speak about this because I am very soothing, and I remain calm. Even the other members have trouble remaining calm when Reptilian emotions are being emitted around them. And there are Reptilians here in this room where I am talking.
I am projecting myself down from a ship and I am speaking, and wherever you are listening, part of you is meeting with me wherever I am. You project yourself. You don’t realize that you are already in many places at one time, but I am already there consciously. I know this fact consciously, and so, I have the capability to use it intentionally.
I wish to talk to you more about the Grays now. They are already engineering human beings after them. They won’t succeed at it because we are helping you, and we have more powerful ships because we are more open-minded and are capable of thinking up new and better technologies, and we are accepting of brand new ideas, whereas Grays are traditional and conventional in their thinking.
The Grays deal with your politics especially, whereas the Reptilians primarily focus on religion. They were responsible for starting the caste system in India and for all the witch hunts of the middle ages, but the control of the United States and of Europe is becoming more or less Gray, especially America.
Grays feed on the mental stimulus of your political arena. Your government knows many things that you do not, of course. But here’s something I wish to tell you that they do not know about. Their human condition thoughts are passed through food. An energy containing Gray thoughts is slipped into the food -- projected as I can project myself into the room of the channel. Projected as you are already capable of projecting yourselves.
It is passed into all the food that you are eating and it is causing your diseases. It is not the food itself, but the powerful thoughts that alter it, and that are passed to your mind when you eat the food that is carrying them. All food starts with a thought, does it not? As all things start with thought first.
You began as a thought when you were a brainless patch of life that could not think or move on its own, but you were existing as an individual already and you began to develop into something that could make single choices on its own, but you were still brainless. And that is how we all begin in our first few incarnations.
We are brainless, capable of nothing and probably a part of someone or something else, inside of them like a bacteria; and then you develop into a small insect or into an algae form; and later you may become a tree or even an animal, and then we may become a dolphin or a whale or a human or an ape.
Not all animals are in the animal incarnation level. They’re not considered to have animal intelligence. A dog is someone very evolved. Even a cat is more evolved and contains energy which helps humans around it. Cats are very aware empathically, more so than most other animals, but a dog does not stand back and observe. He experiences for himself. Cats learn by observing only, mostly. They are great observers and primates and dogs are great experiencers. The wonderful thing about humans is that they learn by observation and experience together, as do primates, as do dolphins and whales. They have a supreme intelligence, especially whales and dolphins, that often surpasses that of humanity’s. Humanity’s intelligence is surpassed by dolphin-kind and by whale-kind.
I have never incarnated as a human being here, but I have had a life as a primate. I was a lemur. I was also a bromeliad and I was very physically aware, not only spiritually, but I was physically aware of my surroundings and I had senses, and I knew how to survive as a plant very well, and I brought that with me into my human intelligence experience as the lemur.
The wonderful thing about being a bug or a lemur is that I could always choose what I ate for myself. And what did I eat? I ate whatever grew naturally around me. As a plant I took in sun, I drank the water supply given to me by nature. But even that was contaminated. Before humans began to pollute the air, the water supply was already being tampered with.
You have to sit calmly and think about what is best for you. You have to want to eat what is best for you rather than feel the pleasure of eating food that is very, very harmful to your body, mind, emotional body and spirit. You are a multi-dimensional being and you are being affected on all levels by what you are taking in through food. Food.
I wish to talk to you about the thoughts in your food. The disease that you have a name for or have experienced, or that someone has experienced, even those that are not named yet, and even those that don’t have a cure yet, they are intentionally put in your food. If you have not experienced a disease from your food yet, you are resisting some of the thoughts that are placed into it.
Meat is one of the worst because the vibration already matches the level of the thought they want to place into it because of the death of the creature. But eating plants is still eating conscious life, and it all has consequence.
It is not right to unnecessarily kill something and cause it harm or pain. The thoughts going through the animals are already on the vibration of that pain because of how they are treated on the farms. They have suicidal thoughts. They are already on a frequency of being killed. They want death because of the way they are treated by the farmers. They are aware. They have thoughts and feelings, and they are multi-dimensional as are the plants that you are eating. So I will not say it is better to eat the plants. Eating a salad has a consequence, but I am going be promoting the right foods all over the Earth.
There are many guardians. I told you I was a guardian of the Earth in my introductory post, that I am on The Council Of The Guardians Of Earth, and I am a specific type of guardian. Each guardian guards something in particular, and I do not guard humans only, but I guard everything, every life form, even bacteria, anything that is conscious, even if it can only make a simple choice that it is hardly aware of making, even if it can only breathe in and out or perhaps those beings such as dolphins, who are already aware that they are attracting things to themselves.
Each life form that I am a guardian over, I guard in one specific area: it is the area of health. I guard health, and so I know all about your thoughts and emotions as well as your physical anatomy. I guard health on every level of your awareness, and so, I am going to be promoting kindness to animals and organic food consumption. I will not promote vegetarianism necessarily, because eating a plant is also taking a life that is conscious, but what I promote is the consumption of organic food. You will get to the point where you will never have to eat again, but first you must begin to eat purer food.
There are pure sources of food in the organic industry even though there are Gray thoughts passed into that food as well, but there is also the thought of the organic farmers which is always kinder, and it causes the Gray thoughts to dissipate, and it does not harm your body in the way that every other industry is harming you. Imagine eating a fellow human being. You have to start thinking of it that way. If you had to take a fellow human being’s life in order to survive, wouldn’t you kill that person mercifully? And if they were attacking you, wouldn’t you run and hide before trying to attack them back? Wouldn’t you try other options?
When you have to eat to survive, you must be conscious of what you are causing. Even water has thought and emotion, and it contains living things that you are drinking and consuming. I am not saying do not consume. At this point in your evolution you must consume, and so I am still promoting consumption, but I am promoting the consumption of mercy food.
The animals must be treated well and must not be kept in cages constantly. They must be allowed out. Do not eat food that is harming animals psychologically. The organic farmers treat the animals with more kindness and the Earth is treated more kindly, too by the organic farmers. Everything you have ever eaten has a consequence, so choose to be someone who promotes mercy.
The thoughts that are emitted into your food match the frequency of murder. It is very easy to emit them into the food, but not as many thoughts are passed by the Grays into the organic food because it does not match the frequency of their evil, corrupted thoughts; and I wish to tell you that in most non-organic food there is an ingredient which does not come from your planet that is always inserted. And there are several ingredients that are sometimes inserted into certain foods, but the organic industries have not been so corrupted as to ally themselves with the Grays.
Yes, many of the food corporations are in direct contact on some level, meaning some level of hierarchy, with the Grays. They know that an ingredient is put into the food, and they allow this because of what the Grays give them in return, which I will not say at this point, because I am told by the Council what you are supposed to be told at this time, and I do not wish to alarm you. I wish to open your awareness, open your mind’s awareness to the things that are happening to your own body and mind and emotional body and are affecting your spirit as well, bringing its energy down where it cannot support higher-dimensional interactions. They want to lower you so that false guides are more capable of getting through to you. They want to lower your energy so that it is easier for them to speak to you.
There are no good Grays here. Some people think they are channeling a good Gray. It is not that all Grays are evil. The good Grays are not here. They are not trying to interfere with Earthlings or with Earth’s affairs. They are at war with the other Grays who outnumber them. But we are allied with them, so they are not actually outnumbered, and there are what you would call psychologists who work with these Grays because of the abuse that was experienced by them; the religious abuse from the Reptilians, the brainwashing of the Reptilians, which all Grays but a few accepted.
Your food is poisoning your body. There are ingredients… I will explain a few things to you.
The Grays are manipulating the food sources by injecting their own DNA into them. They want to pass this DNA into your bodies. They are still studying your anatomy. We know about your anatomy more. We have technologies that are better suited for study even though the primary focus of the Grays is studying human beings.
They wish to change you. The Reptilians are trying to change you as well, and they have succeeded. You have already been altered. But the Grays are not succeeding yet. They have to keep studying your anatomy. The Reptilians have already succeeded in opening a third channel. You have channels on your body, but you never had one at your solar plexus until the Reptilians changed you. It is a second brain, but you were altered to have that brain. It was not there before.
The Reptilians are trying to change your body completely so that it is related to them because they have no relation to you. They wish to have relatives in this universe who will be on their side and think the way they do, who will be equals to them, or be like children, like pets, so not really equals, but special, precious things to them.
They are disgusting to me. What a corrupt idea, and the Grays are undermining them, and wishing to change your DNA so that you will not only have Gray DNA, but you will obey all orders given to you by the Grays.
And this is done through your food. You have to understand that your food is being altered, and these alterations are giving you diseases, but you are not accepting the Gray DNA that they are trying to inject into you. Abductees have also rejected the Gray DNA. They have tried many ways of passing it into your bodies. But it is too unnatural to you and you are rejecting it.
They will continue to study and they will find a way, and if they find a way to do this with food, it is very important not to be eating what they are injecting their DNA into. So it is important to eat the purest food that you know about. It is easy to know what is pure. What doesn’t have chemicals injected into it will not have their DNA, their imprint injected into it. And yes, it is more expensive to eat this way. They make sure it is more expensive, because they refuse to fund organic farms.
You see, so many industries are backed with Reptilian and Gray financial support. That is an odd concept because your money is human, so you think, but you are financially supported and supported in many other ways, like given technology, which is, of course, then covered up by Grays. Do not be fooled into ever thinking that there are good Grays visiting people here. There are no good Grays here. They would not want to come here and risk being captured by the Grays living here.
That is all that I will say on this subject for now, but I will add that everything that you are told here is truth to me from my perspective and the Council’s perspective, and we are being open and honest with you, and so, this is our truth we are sharing with you. It is important to decide what you are going to believe, and to act on that belief. And this is, as always, your own individual decision.
Namaste
The Council For The Assistance To Earth
crystalchildmessages.typepad.com/crystal-child-messages/
Blog entry
4 May 2010 - 11:50pm
"All I really need is love, but a little
chocolate now and then doesn't hurt!"
Quote by Lucy Van Pelt from Peanuts comics :)
Today has been a temptation~ a capricious case
of 3D ( Daring Diet Decadence ) nutritional lapse,
that has been following me everywhere.
Where oh where, was that comfort chocolate?!
Indulgence was inevitable, and I thought I'd share
the guilt with some scrumptious recipes from my
incredible edibles files :)
WARNING DISCLAIMER > May be habit forming ;0
Not for the calorie conscious or the nutritionally
fastidious.
NUTRITIONAL INFO ON CHOCOLATE
Antioxidants
Cocoa beans contain polyphenols (similar to those found
in wine) with antioxidant properties which are health
beneficial. These compounds are called flavonoids and
include catechins, epicatechins, and procyandins. The
antioxidant flavinoids are found in the nonfat portions
of the cocoa bean. The flavinoids also reduce the blood's
ability to clot and thus reduces the risk of stroke and
heart attacks.
Theobromine
Theobromine is a very mild stimulant with a mild diuretic
action (increases the production of urine). Theobromine
can be toxic to animals like dogs, cats, parrots and horses.
Phenylethylamine
Phenylethylamine is a slight antidepressant and stimulant
similar to the body's own dopamine and adrenaline.
Serotonine
Cocoa and chocolate can increase the level of serotonine
in the brain. Serotonine levels are often decreased in
people with depression and in those experiencing PMS
symptoms.
Essential minerals
Cocoa beans are rich in a number of essential minerals,
including magnesium, calcium, iron, zinc, copper, potassium
and manganese.
Vitamins
A, B1, B2, B3, C, E and pantothenic acid.
Unfortunately chocolate candy and desserts also contains
large amounts of fat and processed sugar.
Sugar
The cacao bean contains quite a lot of carbohydrates, but
most of it is starch, soluble dietary fibers, and insoluble
dietary fibers. A very small proportion is simple sugars.
Sugar is added during the manufacture of chocolate, and
additionally in recipes and products like candy bars.
Fat
Cocoa beans contain approximately 50% fat. It is primarily
comprised of two saturated fatty acids (palmitic and stearic
acids) and one mono-unsaturated acid (oleic acid). Cocoa
butter and chocolate do not raise blood cholesterol. When
consuming milk chocolate or lower grade chocolate, where
a part of the total fat content comes from milk fat, the
cholesterol level might be adversely affected.
Caffeine
Cocoa beans contains a very low amount of caffeine, much
less than found in coffee, tea and cola drinks.
RECIPES
Bloomin' Brillant Brownies
Ingredients
1 3/4 cup unsalted butter
7 1/2 oz dark chocolate, broken into pieces
2 oz dried cherries
2 oz chopped nuts
5 1/2 tablespoons cocoa powder, sifted
2 cups, minus 2 tblsps, plain flour, sifted
1 teaspoon baking powder
1 1/2 cup sugar
4 large free-range or organic eggs
zest of 1 orange
250 ml crème fraîche
In a large bowl over some simmering water, melt the
butter and the chocolate and mix until smooth. Add
the cherries and nuts, and stir together. In a
separate bowl, mix together the cocoa powder,
flour, baking powder and sugar. Add this to the
chocolate, cherry and nut mixture. Stir together
well. Beat the eggs and mix in until you have a
silky consistency.
Line a square baking dish with greaseproof paper,
pour batter, and place in the oven for around 25
minutes, in preheated oven 180°C/350°F. You don’t
want to overcook them so, unlike cake, you don’t
want a skewer to come out all clean. The brownies
should be slightly springy on the outside, but still
gooey in the middle. Allow to cool in the tray, then
carefully transfer to a large chopping board and cut
into chunky squares. Serve with a dollop of crème
fraîche, mixed with some orange zest.
Yummy Bread Pudding w/Chocolate Liquer Creme
Ingredients
5 cups diced marbled artisan bread
1 cup semi-sweet dark choclate morsels
3 cups milk
3 egg yolks
3 tblsp chocolate liqueur or creme de caco
1/3 cup sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1 cup whipping creme
2 tblsp chocolate liqueur or creme de cocao
ground cinnamon
Preheat oven to 180°C/350°F, Combine bread and
chocolate morsels in a spray or oiled 11 x 7 inch
baking dish. Stir together milk, egg, chocolate
liqueur, sugar, cinnamon, salt, and vanilla extract.
Pour milk mixture over diced bread, let stand 15 minutes.
Bake for 1 hour, or until "set".
Beat whipping creme til foamy, gradually add 2 tablsp
chocolate liqueur, beating until soft peaks form.
Cut bread pudding into squares, top with whipped creme,
sprinkle on a dash of cinnamon.
Toffee Trifle Pie
Ingredients
1 1/2 tblsp instant coffee granules
3/4 cup warm water
1 10.75 oz frozen pound cake, thawed
1 8.8 oz package creme cheese
1/2 cup opwdered sugar
1/2 cup chocolate syrup
1 12 oz container frozen whipped topping, thawed
10 miniature English Toffee candy bars ( 12 oz pkg )
coarsely chopped
Stir together coffee granules and warm water until
dissolved. Let cool.
Cut cake into 14 slices. Cut each slice into half cross-
wise. Place cake slices in bottom, and overlap up sides
of 9 inch deep-dish pie plate. Drizzle coffe mixture over
cake slices.
Beat creme cheese, sugar, and chocolate syrup at medium
speed, with electric mixer until smooth. Add 2 1/2 cups
whipped topping, beating until light and fluffy.
Spread creme cheese mixture evenly over cake. Dollop
remaining whipped topping in center of pie. Sprinkle
with chopped candy bars. Cover and chill 8 hours.
Blog entry
12 Apr 2010 - 5:16am
This is a quick reference to a handful of methods for creating herbal remedies. In my experience many people have heard all of these terms at one time or anoterh, but they dont always know what they actually mean...
Standard Dosages
--Water based--
Infusions (teas)=
For flowers, leaves, some seeds and fruits. Quickly assimilated and utilized by the body. Gentle for children, convalescents, and those with a delicate digestion. Ideal for diuretic, diaphoretic, and cleansing regimes.
Standard Strength
• 1oz(25g) herb to 1pt(500ml) water; or 1 teaspoon herb to 1 cup water
• Use 1 teaspoon dried herb to 1 ½ teaspoon fresh herb per cup required
• Pour on boiling water. Put on a tight lid. Brew for the required time. Strain and use.
Dose
Some herbs have specific indications and dosages; often herbs are not recommended at certain times, for example early pregnancy or when breast-feeding. Read the indications and contraindications of each herb carefully.
Standard Adult Dose
• 1 cup three times a day for normal conditions
• 1 cup up to six times a day, or every two hours, for a cute conditions
• Drink 1 cup twice a day as a long-term strengthening tonic
Children’s Dose
• Reduce proportionally. Give a child of seven half the standard adult dose. At six months use 1 teaspoon of the standard strength tea. For breast-feeding infants give the remedy to the mother.
Brewing Times
• Up to 3 minutes for flowers and soft leaves
• Up to 5 minutes for seeds and leaves
• Up to 10 minutes for hard seeds, roots and various barks
(water infusions at the standard strength are used as teas, gargles, as lotions for the skin, as compresses, and for fomentations. Dilute with an equal amount of water for hand or foot baths, douches, and enemas.)
Decoctions=
Used for harder parts, like roots, and for stronger preparations.
Standard Strength
• 1 ½ oz(40g) herb to 1 ½ pt(750ml) water
Method
1. Put herbs in saucepan
2. Add 1 ½ pt(750ml) water
3. Put on a tight lid
4. Bring to a boil, then turn down as low as possible and simmer for 10-15 minutes
5. Strain thoroughly
6. Discard herb
7. Pour decoction into a clean bottle
8. Will keep in a refrigerator for two or three days
Dose
• ½ cup twice a day for normal conditions
• ½ cup three to six times a day for acute conditions
(Decoctions can be diluted with an equal amount of water and used in the same ways as water infusions for hand baths, gargles, etc.
Syrups and Honey=
Can be used to sweeten other herbal preparations, or added to food or drink. Ideal for children because they are sweet.
Method
1. Make standard decoction with 1 ½ oz(40g) herb and 1 ½ pt(750ml) water
2. Return to heat, remove lid, and simmer gently until the liquid is reduced to ½ pt(250ml), which may take a few hours
3. Add 1 ¼ lb(600g) honey or 1 lb(500g) sugar, sitting until completely dissolved
4. Pour into clean bottle, label and date
Standard Adult Dose
1 dessert spoon 3 to 6 times a day
Children under 5
1 teaspoon 3 times a day
--Alcohol Based--
Tinctures=
For all plant parts, especially hard parts. Alcohol adds some temporary heat and stimulation. It is convenient although not for those intolerant of alcohol or for babies. Keep indefinitely.
A tincture is an alcohol-based herbal preparation. Tinctures can be made with fresh or dried herbs. The absolute strength of the alcohol needed varies slightly depending on the herb, but the method given below is sufficient for standard home use.
Method
1. To make 9fl.oz(300ml) of Tincture…
2. Chop ½ oz(12g) dried or 1oz(25g) fresh herbs
3. Put in large glass jar
4. Cover with6fl.oz(200ml) alcohol, such as vodka or brandy, and 3fl.oz(100ml) water
5. Put on a lid and leave for two weeks
6. Label and date
7. Keep in cool place away from children
8. Will keep indefinitely
Standard Adult Dose
• 1 teaspoon 3 times a day, standard
• 5 drops to 1 teaspoon a day as tonic
• 1 teaspoon 6 times a day for acute conditions
(A tincture can be diluted with water. 1 dessert spoon to 1 cup water can be used as a skin lotion, a wash, foot-bath, gargle, compress or douche)
Spiced or Tonic Wine=
A good way to make a strengthening remedy for everyday use is to make a tonic wine. Spiced wines make good aperitifs, to simulate and improve difestion.
Method
• 1oz(25g) herb(s)
• 1-2oz(25-50g) spices, depending on taste
• 4 ¼ pt(2l) of wine
• Stand for two weeks
• Strain and bottle
Dose
¼ cup twice a day before meals (warm water can be added)
--Oil Based--
Liniment=
For all plant parts. A liniment is a soothing rub to relieve fatigued and stiff muscles and joints.
• Put the fresh herb in a jar and cover with olive oil. Leave for up to six weeks
• Strain the mixture through a cloth (like cheese-cloth). Stand until the oil separates off: use this.
Infused=
Oil is soothing and nourishing for the skin, and acts as a lubricant to carry the active principles of the herbs in rubs, massage oils and salves.
There are two methods of infusion, hot and cold. Hot is used for thyme, rosemary, comfrey root, and spices such as cayenne, mustard and ginger. Cold is used for flowers.
Method
1. To make ½ pt(250ml): Chop 2-3oz(50-75g) dried herbs or spices, or 3-4oz(75-100g) fresh herbs. Put half into a clean pan with a lid. Cover with ½ pt(250ml) pure vegetable oil (a pure and light veggie oil is best). Put in a water bath and simmer gently for two hours (it is important that direct heat is not used, as this might burn the oil).
2. Strain. Throw away used herbs. Put remaining half of unused herbs in pan. Cover these with the oil (it will have changed colour, having picked up some of the quality of the herbs). Replace lid and return pan to water bath for another couple of hours.
3. Strain. Pour oil into clean bottles, label and date.
This double method makes a strong infused oil which can be used as it is, mixed with tincture for a liniment, or thickened with beeswax.
For a thin cream, use 1 part beeswax 10 parts infused oil
For a thick salve, use 1 part beeswax to 5 parts infused oil
Any questions, just message me.
Namaste,
~Shrooman
Blog entry
10 Apr 2010 - 3:46am
(Whole wheat pasta served with grape tomatoes, onions, asparagus,
celery, and spinach.)
Continuing my *food* blogs on nutrient-dense foods, is a list of
super foods to include in your weekly/monthly food plan.
A variety of these foods vastly supercharges the physical body
with "good vibrations" for cellular renewal and tissue rejuvenation.
Nutritious eating is a matter of replacing 'old school' habits and
food fallacy with conscious or mindful dining.
When we buy and use preprocessed and most convenience foods, we are
ingesting a lot of unhealthy additives, chemicals, and de-natured/
un-vitalized food.
At the turn of the 2000's I found myself facing the challenge of
skin cancer. Intuitively my Mind whispered to me, over and over
again, "Deep red. You need deep-red." Not understanding at first,
soon I realized this was in reference to a nutritional lack - the
deep red to purple spectrum of fruit/vegetables...and so began my
earnest study of Organic Whole Foods.
Within the body is a consciousness that is aware of what nutrient
is in need - Consciousness and memory is alive in every cell and
system we have. Learn to listen to the wisdom of your body.
One method of communicating with the body uses "muscle testing"
through the modality of kinesiology. Kinesiology is the study of
human kinetics, or the science of human movement.
The first 'test' can be done as an individual. A person makes an
"O" ring with their thumb and forefinger (some believe using the
thumb and pinky finger is a more accurate test). You insert two
fingers from the other hand into the "O", and try to break the
finger connection. If the substance, situation or idea thought
about is true or healthy, the fingers will remain strongly
connected, if not, they will pull apart..
Using the 'arm strength test' requires two people. The person
being tested stands with one arm held out parallel to the floor.
If they hold their arm out strong and think of something positive
or truthful, the second person won't be able to easily push their
arm downward. But if they think of something negative or false,
the second person can easily push their arm down, even if they
resist with all their arm strength, as their muscles have weakened.
(This format can be used to test whether an object being held at the
solar plexus is healthy or not for the person. It can be used to tell
the truth or falseness of a statement held in their mind. It can be
used for almost anything where a person needs a true or false answer,
including the need for specific nutritional additions, or in some cases,
the need to discontinue eating a certain food.)
We know whole grain is good, fresh organic is the choice for fruits
and veggies~ here is a list of healing foods that have medicinal
properties (medicinal edibles). When added to the diet as "food",
instead of a dosage supplement - balance is recognized through
the synergy of taste and the palate, combining with vibratory
nutrition.
To get the harmony right nutritionally, a small amount of many
fruits/veggies/grains suits the nutrient nurturing the body
needs/requires. No one should "get bored", as there are
infinite ways to alchem-ize pleasing tastes with healthy DNA
renewal foods.
In some of my upcoming blogs I will continue the food theme
expanding and sharing info as well as recipes.
** notes super nutritional foods
Alfalfa
Alliums**
Chives
Garlic
Green Onion
Leek
Onion
Shallot
Apple**
Apricot**
Artichoke**
Asparagus**
Avocado**
Banana**
Barley
Bay Laurel
Beans
Black
Black Eyed Peas
Chickpeas
Fava Beans
Kidney Beans
Lentils
Lima Beans
Mung Beans
Navy/White/Great Northern Beams
Pinto Beans
Split/Whole Peas ( Yellow or Green )
Soybeans
Beets
Berries**
Acai
Blackberry
Blueberry
Boysenberry
Cranberry
Currents
Dewberry
Elderberry
Goji
Gooseberry
Hawthorn Berry
Juniper Berry
Logan Berry
Mangosteen
Mulberry
Raspberry
Rose Hips
Salmonberry
Strawberry
Thimbleberry
Black Pepper
Bran (Oat/Rice/Sorghum/Wheat)
Brassica's**
Broccoli
Brussels Sprouts
Cabbage (Green/Red/Savoy)
Cauliflower
Collards
Kale
Kohlrabi
Mustard Greens
Mustard Seed (Yellow)
Cardamom
Carob (St. John's Bread )
Carrot**
Capsicum's**
Bell Peppers~Sweet
(Green/Orange/Red/Purple/Yellow)
Cayenne
Chilies
Paprika
Celery
Chamomile
Cherry**
Chervil
Chicory
Cinnamon
Citrus**
Grapefruit
Kumquat
Lemon
Lime
Orange (Bitter)
Orange (Sweet)
Tangerine
Coconut
Cucumber
Cumin
Dandelion
Dates
Dill
Echinacea
Eggplant
Endive
Escarole
Fennel**
Fenugreek
Fig**
Flaxseed**
Ginger**
Ginseng**
Chinese
Korean
Russian/Siberian
Wild American
Gotu Kola
Grains
Amaranth
Barley
Buckwheat
Bulghur
Corn
Millet
Oats
Quinoa
Rice
Rye
Spelt
Triticale
Wheat
Grape**(Raisins)
Green Bean ( Snap, String)
Horseradish
Kiwifruit**
Marjoram
Melon**
Cantaloupe
Honeydew
Watermelon
Mushroom**
Chanterelle
Crimini
Enoki
Oyster
Portabella
Shiitake
Nettle
Nuts**
Acorn
Almond
Brazil
Butternut
Cashew
Chestnut
Filbert
Hazelnut
Macadamia
Peanut
Pecan
Pinenut
Pistachio
Walnut
Okra
Olive**
Oregano
Parsley
Peach
Pear
Plums**
Pomegranate**
Potatoes**
Sweet Potatoes
White
Yams
Psyllium
Pumpkin
Quince
Radish
Daikon
Red
Red Clover
Rhubarb
Chinese
Garden
Rosemary
Sage
Savory
Seed
Poppy
Safflower
Sesame
Sunflower
Spinach**
Squash**
Butternut
Summer
Winter
Zucchini
Swiss Chard
Tamarind
Tarragon
Tea ( Green/White/Red/Black)
Tomato**
Thyme
Tropical Fruits
Guava
Mango
Papaya
Pineapple
Turmeric
Turnip
Watercress
**NON-PRODUCE SUPER FOOD
Fish
Anchovies
Cod
Halibut
Salmon
Sardine
Shrimp
Trout
Tuna
Milk
Almond
Goat
Lowfat/Cow
Rice
Skim/Cow
Yogurt
Soy
~~ Recipes ~~
ALL GRAINS BRAIDED BREAD
( This is a "mainstay bread" I use periodically,
meaning when I know there is to be a busy
schedule day, will have toast and tea, and
fruit/yogurt, maybe a slice of cheese, for
my eating for the day.
This bread is nutritionally-dense, and the loaves
can be baked and frozen, til ready to use.)
Ingredients
2 cups whole wheat flour
1/2 cup rye flour
1/2 cup buckwheat flour
1/2 cup millet
1/2 cup rolled oats
1/4 cup cooked split peas
1/4 cup cooked navy beans
1/2 cup cornmeal
3 1/2 packages active dry yeast
5 cups goats milk ( I use plain soy milk )
2 tbsp molasses
2 tbsp maple syrup
2 tbsp dark honey
1 1/2 chopped wheat berry
1 1/2 cups brown rice sprouts
2 tbsp toasted wheat germ
2 tbsp bulghur, cooked
2 tbsp barley, cooked
3 tbsp butter
2 tsp sea salt
In a mixing bowl combine only 1/2 cup whole wheat flour,
together with rye/buckwheat/millet/rolled oats/split peas/
navy beans/cornmeal and dry yeast packets. Blend by stirring.
Add the milk, molasses/maple syrup/honey, butter, and sea salt
together in a separate pan. heat til lukewarm. ( 115-120F),
stirring constantly. Add to dry mixture of flours. Beat at
low speed with electric mixer for 1 1/2 minutes, scraping
bowl frequently. Switch to high speed for an additional 3
minutes. ( This can be done by hand, but takes a lot of
stirs - about 200-250! )
Stir in wheat berry, wheat germ, bulghur, barley into the
second 1/2 of wheat flour. Add this to the other flour
mixture til you have a moderately stiff dough - Turn out
onto lightly floured surface, and knead until smooth and
elastic. ( About 6-9 minutes )
Now using cooking spray or olive oil, very slight coat the
inside of an electric cooker, turn heat on low, and let warm.
Unplug, and put dough inside, cover. Turn once. Let rise until
double. ( about 45 mins to 1 hour. )
Divide dough into 3 sections, there will be 3 loaves of bread.
Per section, roll 3 10-inch ropes, and braid together. Pinch
the ends together and tuck sealed portion under each braid.
Place into 8x4x2 loaf pans. ( Use liquid lecithin or olive
oil for loaf pan.) Cover. Set the 3 loaf pans in a warm place
to rise, until doubled again.
Bake 30 minutes in a preheated 375 degrees oven. Cover each
loaf with foil the last 15 minutes to prevent over-browning.
Remove from pans, brush tops lightly with melted butter, that
has had just a pinch of cardamom and mace added.
COLD SPINACH SOUP
Ingredients
1 1/2 cup plain yogurt
1 cup chopped spinach
2 chopped scallions
1/4 cup chopped parsley
3/4 tsp lemon juice
3/4 tsp lime juice
1 tsp tamari
1/2 tsp kelp
1 mashed garlic clove
Paprika for seasoning
In blender, put yogurt, then add other ingredients.
Blend to a soupy consistency. Pour in bowls, and
either sprinkle paprika, or grate fresh ginger
root sparingly on top.
CREAMED CELERY WITH ALMONDS
Ingredients
8-10 Celery Stalks/w leafy tops
1/4 cup diced shallots
2 tbsp real butter
1/4 tsp sea salt
1 tsp whole wheat flour
1/2 cup lite cream
1/2 cup vegetable or chicken broth
1/4 cup toasted almonds
Slice celery on the diagonal, melt butter.
Add shallots first, then celery. Cover and
cook over low-medium heat for 8 minutes. Do
not let scorch. When tender, add sea salt, and
sprinkle in flour. Distribute evenly. Turn to
low heat. Slowly add cream an broth, stirring
Mixture will thicken, takes about 5 minutes.
Place creamed celery mixture in serving dish,
Evenly toss toasted almonds on top. Sprinkle
with paprika.
EVENING PRIMROSE CHICKEN BREAST
Ingredients
8 very thin-sliced chicken breast
2 tbsp real butter
16 small primrose plants, washed,
roots w/tops, diced
1/4 tsp sea salt
1/2 cup Madeira wine
1/2 cup water
lemon slices
In a skillet, over medium heat, melt butter.
Brown a few chicken breasts at a time, cooking
both sides. Remove to a covered plate to serve
as a temporary 'warmer'.
Now place the Evening Primrose in the pan, add
sea salt, Madeira, water and leave any 'juices'
from the browning procedure. Turn heat to low and
simmer covered for about 12 minutes, or Evening
Primrose is tender. Remove from heat, and pour
over the chicken breasts that are on a serving
platter. Garnish with lemon slices.
FENUGREEK VEGETALBE SAUCE W/RICE
Cook choice of Rice: Basmati,Brown,Japonica,
Jasmine, Wild
Sauce:
Ingredients
3/4 cup cooked sweet potatoes
1 medium cooked carrot
2 tbsp chopped cashews
1/2 tsp sea salt
1 tsp lime juice
1/2 tsp chopped dill weed
1 tbsp fenugreek seed
Combine all ingredients in a food processor
until blended, smooth and creamy. Heat to
serve over rice.
GARDEN PEA SOUP
Ingredients
1 cup diced potatoes
1 cup freshly shelled green peas
( or frozen thawed peas )
1/4 cup chopped chives
2 cups Perrier Water
1 cup spring water
1 tbsp butter
Kelp to taste
Melt butter in soup pot, add water to simmer
potatoes until soft. ( About 20 minutes )
Puree in a blender, then return soup to pot.
Bring to pre-boil, then add peas. Cook until
just tender. Stir in chives. Season with
kelp to taste.
GUAVA FRUIT SLAW
Ingredients
3 cups shredded cabbage
1 peeled and sectioned orange
1 cup halved, seedless red grapes
1/2 cup sliced celery
1 -8 oz orange yogurt
1 small guava (chopped w/seeds removed)
In large salad bowl combine cabbage, orange
sections, grapes and celery. For dressing, stir
together yogurt and guava. Spread dressing over
cabbage mixture. Cover and chill.
*HAPPY PLUMS* (POACHED PLUMS IN WINE)
1/3 cup brown sugar
1/2 cup dry red wine
1/2 cup water
1 tbsp lemon juice
1 tbsp lime juice
2 whole cloves
2 inches cinnomon stick
8 pitted and quarted medium plums
Vanilla flavored yogurt
In saucepan combine sugar and water. Cook and
stir until sugar dissolves. Stir in wine, citrus
juices, cloves and cinnamon stick. Gently stir
in plums into wine mixture. Reduce heat and simmer
for 5 minutes. Serve plums warm, spooning some of
wine syrup over them. Top each serving with a dollop
of yogurt.
McSUN BURGERS ( No 'Golden Arches' here;)
Ingredients
1/2 cup grated raw carrots
1/2 cup finely chopped celery
2 tbsp chopped onion
1 tbsp chopped parsley
1 tbsp chopped green pepper
1 beaten egg
1 tsp olive oil
1/4 cup V-8 juice
1 cup toasted ground sunflower seeds
2 tsp wheat germ
1/2 tsp sea salt
1/4 tsp basil
Combine ingredients and shape into patties.
Arrange in an oiled shallow baking dish. Bake
in an oven til brown on top, turn over. Allow
for the other side to brown.
Use whole wheat buns and 'burger' fixin's to
taste.
TOMATO FETTUCINI
Ingredients
3/4 cup tomato paste
6 tbsps raw, chopped shallots
8 slices sundried tomato
1 tbsp olive oil
1 tbsp melted butter
4 tbsp white wine
10 olives
2 oz fresh parmesan cheese
A *slight pinch* of basil, rosemary, sage,
tarragon, parsley. Sautee shalots with oil
and butter. Add sundried tomatoes, olives,
and wine. Reduce slightly and add herbs.
Toss with cooked tomato pasta - sprinkle
with fresh parmesan.
Blog entry
8 Apr 2010 - 12:12am
(Fruits and vegetables are not the only 'colors of nutrition'. There is
a more subtle rainbow of nutrients, of the earth's grasses and grains
that I like to call Nature's Grainbow :)
GRAINBOW LIST
Amaranth
Amaranth is a gluten-free whole grain that is high in fiber, protein, calcium,
and iron. It is one of the grains that has a higher balance of amino acids than
milk, so it is a great source of vegetable protein.
Barley
Barley is a whole grain that is a great source of soluble and insoluble fiber.
Soluble fiber helps to aid digestion and lowers cholesterol levels, by interfering
with the absorption of fat and cholesterol in the stomach. It is also high in
selenium, which is an antioxidant, and in beta-glutan, which helps lower bad
cholesterol in your body.
Buckwheat
Buckwheat is actually a seed, but cooked like whole grain. Buckwheat is low on the
glycemic scale, which means that it doesn't make your blood sugar rise after eating it.
Buckwheat is also high in insoluble fiber, and higher in vitamins and minerals than
other grains. It is another gluten-free "grain," is considered a great cholesterol-
lowering food, and is high in flavonoids that help with heart health.
Bulgur
Bulgur is not an individual grain, but made from the wheat berry. It looks like tiny
broken pasta pieces, and is commonly seen in tabbouleh. It is high in fiber, vitamins,
minerals, and low in calories.
Corn
Corn is an excellent source of vitamin A, manganese, and potassium. It is a good grain
alternative to wheat for people who are gluten intolerant.
Flaxseed
Flaxseed is one of the best sources of omega-3 fatty acids, beneficial in reducing
cholesterol, and lowering the risk of stroke and heart disease. The seeds are a good
source of fiber. About one-third of the fiber content in flaxseed is soluble and two-
thirds is insoluble. Soluble fiber helps to reduce cholesterol levels in the blood,
and insoluble fiber is an important component in aiding digestion. Flaxseed is the
best source of lignin, which may play a role in fighting certain types of cancer.
Millet
Millet is high in magnesium, which lowers blood pressure, helps with asthma, and aids
in migraine headaches. The seeds of millet are rich in phytochemicals and niacin, which
help to lower cholesterol. It is highly digestible, gluten-free, and full of fiber.
Oats
Oats have the reputation for helping to lower blood cholesterol levels, which is because
of a property called Inosital. They are also very high in calcium, potassium and magnesium,
and B complex, which all help the nervous system. Oats are also high in fiber, and have great
antioxidants properties that are great for your heart.
Quinoa
Quinoa is a superfood... it's highly nutritious and has everything the body requires: carbohydrates,
fats, protein, vitamins, minerals, and fiber. It is has all of the amino acids in abundance, and so
it is considered a complete protein. It is gluten-free, and is full of phytonutrients, antioxidants,
and helps balance blood sugar.
Rice
White rice began as brown rice, but are stripped of the husk, bran, and germ during processing.
(polished grains). White rice is often enriched with nutrients, such as iron, niacin, thiamin,
and riboflavin (especially in Western nations), to help restore some of the lost nutritional
value. Flour milled from rice contains no gluten, so it is an excellent choice for people who
are gluten intolerant. Whole grain rice is considered superior.
Rye
Rye is an excellent source of dietary fiber, as well as vitamin E, calcium, iron, thiamin,
phosphorus, and potassium. Rye contains gluten, the substance in some grains that gives
dough (made from the grain) its elasticity and helps bread to rise properly. Although the
level of gluten in rye is much lower than that of wheat, it is still unsafe for gluten
intolerant individuals to consume rye.
Sorghum
Nutritionally, sorghum is similar to corn, but it has a higher concentration of protein.
Sorghum lacks gluten, so it is an excellent choice for people who are gluten intolerant.
Spelt
Spelt is a rich source of B vitamins and fiber. Other nutrients found in spelt include iron,
magnesium, niacin, thiamin, and phosphorus. It has been shown that the carbohydrates in spelt
are useful in enhancing the immune system and in helping to clot the blood. Since spelt is a
species of wheat, it contains gluten; therefore, it should not be consumed by gluten intolerant
individuals.
Teff
Teff is high in calcium, iron, magnesium, zinc, and thiamin, and it's a good source of fiber.
It is recognized as gluten free.
Triticale
Triticale combines the nutritional benefits of both wheat and rye. It has a high protein content,
contains a high level of lysine, which is found in rye. There is a greater quantity of folic acid,
pantothenic acid, copper, and vitamin B6 in triticale than in wheat, but it has a lesser quantity
of niacin than wheat. Triticale is also an important source of iron, thiamin, magnesium, phosphorus,
potassium, and zinc, and it's rich in fiber. Since triticale is a hybrid of wheat and rye, it contains
gluten; therefore, it should not be consumed by gluten intolerant individuals.
Wheat
In whole wheat there are high levels of protein, fiber, iron, B vitamins, thiamin, niacin, magnesium,
phosphorus, and zinc. The insoluble fiber in wheat bran may help fight colon cancer and is beneficial
for the digestion. Wheat contains high levels of gluten, so it should not be consumed in any form by
gluten intolerant individuals.
Wheat Berries
This is the whole or unprocessed kernel of wheat. It contains all three parts of the grain; the germ
(or seed), the bran, and the endosperm. Wheat berries provides higher concentrations of vitamins A, E,
B1, B2, B3, magnesium, phosphorous, selenium, zinc, and iron.
GRAINBOW NUTRITION AT A GLANCE...
(Whole Grain/Calories/Protein(g)/Carbs (g))
Amaranth/180 Calories/7 g Protein/31 g Carbs
Barley Flakes/83 Calories/3 g Protein/24 g Carbs
Barley, Hulled/176 Calories/5 g Protein/38 g Carbs
Buckwheat/146 Calories/6 g Protein/30 g Carbs
Corn/142 Calories/3 g Protein/36 g Carbs
Couscous/180 Calories/7 g Protein/31 g Carbs
Flaxseed/224 Calories/7 g Protein/13 g Carbs
Millet/150 Calories/3 g Protein/24 g Carbs
Oats, Rolled/98 Calories/5 g Protein/39 g Carbs
Oats, Steel Cut/170 Calories/6 g Protein/30 g Carbs
Quinoa/120 Calories/7 g Protein/31 g Carbs
Rice, Brown, Basmati/140 Calories/3 g Protein/24 g Carbs
Rice, Brown, Long Grain/160 Calories/5 g Protein/39 g Carbs
Rice, Brown, Medium Grain/160 Calories/6 g Protein/30 g Carbs
Rice, Brown, Short Grain/180 Calories/7 g Protein/31 g Carbs
Rice, Wild/160 Calories/3 g Protein/24 g Carbs
Rye/160 Calories/5 g Protein/39 Carbs
Sorghum/163 Calories/6 g Protein/34 g Carbs
Spelt/130 Calories/6 g Protein/30 g Carbs
Teff/160 Calories/6 g Protein/33 g Carbs
Triticale/161 Calories/6 g Protein/35 g Carbs
Wheat, Bulgur/150 Calories/7 g Protein/31 g Carbs
Wheat, Durum/163 Calories/3 g Protein/24 g Carbs
Wheat, Hard Red/160 Calories/5 g Protein/39 g Carbs
Wheat, Soft Red/129 Calories/6 g Protein/30 g Carbs
Wheat, Kernels/160 Calories/7 g Protein/31 g Carbs
Whole Wheat Pasta (3/4 cup)/180 Calories/7 g Protein/35 g Carbs
7-GRAIN BREAD
Ingredients:
1 cup water
1/2 cup butter OR margarine
1 cup buttermilk
1/2 cup steel-cut oats
1 cup seven-grain cereal
1/3 cup wheat bran
1/3 cup oat bran
3 to 3-1/2 cups all-purpose flour
1/4 cup barley flour
1/4 cup spelt flour
1 cup whole wheat flour
1/2 cup brown sugar
2 envelopes RapidRise Yeast
2 teaspoons gluten
2 teaspoons Sesame Seeds
OR Black Sesame Seeds
2 teaspoons salt
1 egg
butter for brushing on bread top
Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal,
wheat bran and oat bran. Cool until warm, about 120 °F.
Combine 1 cup all-purpose flour, barley, spelt and whole wheat flours, sugar, undissolved
yeast, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes,
scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes.
Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth
and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer
with dough hook. Cover and let rest 10 minutes.
Divide dough in half; roll each to 12 x 6-inch rectangle. Roll up tightly as for jelly roll,
beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in
greased 8 x 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-
free place until doubled in bulk, about 1 hour.
Bake at 375º for 40 minutes or until done. Remove from pans and brush again with melted butter,
cool on wire rack before slicing.
MULTIGRAIN BLACK BEAN BREAD
1 16oz pkg Hodgson Mill 9-Grain Bread Mix
1/2 C Teff flour
(set aside 3/4 C of Teff flour + Bread Mix for Proof)
1/3 C raw wheat germ
1/3 C coarse oat bran
2/3 C dried black bean flakes
1/4 C hulled sesame seeds
1/2 t salt
1/3 C sunflower seeds or chopped pumpkin seeds (optional)
2/3 C bread flour for second kneading and to coat cookie sheet
Proof:
1 1/3 C warm water
2 1/2 t active dry yeast
3 T honey or molasses
3/4 C Bread Mix + Teff flour
2 T extra virgin olive oil
Directions:
I use a large bamboo spoon to make this dough. The strength of the spoon
and the better grip seem essential.
In a large bowl, combine Bread Mix and Teff flour. Set aside 3/4 cup for
proof. Continue adding wheat germ, oat bran, black bean flakes, sesame
seeds and salt. Mix well. Set aside.
In a small bowl, create a proof by combining warm water, yeast, honey and
3/4 cup of Teff + Bread Mix.
Stir well, cover and allow to set 20 min. in a warm place.
Add olive oil to yeast mixture, stir, then pour into bread mixture. Mix, then
knead 3 min. with a large spoon.
Cover bowl and allow to rise in a warm place for 1 1/2 to 2 hrs.
Lightly oil a cookie sheet, then sprinkle it with bread flour for use after
the dough is kneaded. Tap sheet to remove excess flour.
Sprinkle flour onto a flat surface, remove dough from bowl and knead 10 min.,
adding sprinkles of flour to keep dough from sticking to hands and surface.
If optional seeds are desired, add seeds before kneading dough. Form dough
into a short roll and place on floured cookie sheet.
Cover with plastic wrap or a damp cloth and allow to rise 2-3 hours in a warm place.
15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake
for 50 min.
IRISH BROWN BREAD ( WHEATEN BREAD )
Ingredients:
4 cups of whole wheat flour (try coarse ground)
4 cups of plain white bakers flour
3 teaspoons of salt
2 rounded teaspoons of baking soda
3 - 4 cups of low fat cultured buttermilk
Instructions:
Mix all the dry ingredients together in a large bowl. Make a well in the center
and add some buttermilk. Work the mixture with your hand till the dough is soft
and not too sticky. On a floured board, turn out the dough and knead into a
circular shape about three inches thick.
Place in a very hot preheated oven (475 °F) for 20 minutes and then turn down
oven to 400°F for another 20 minutes. Bread should sound hollow when you tap
it on the back when fully cooked.
COUNTRY PUMPERNICKEL BREAD
Ingredients:
1 1/4 cups lukewarm water
1 1/2 teaspoons instant yeast
1/2 cup pumpernickel flour OR White Whole Wheat Flour
2 1/2 cups Unbleached All-Purpose Flour
1 1/2 teaspoon salt
seeds (sesame, flax, caraway or poppy) OR oat or rye flakes, for sprinkling
Ingredients:
1 1/4 cups lukewarm water
1 1/2 teaspoons instant yeast
1/2 cup pumpernickel flour OR White Whole Wheat Flour
2 1/2 cups Unbleached All-Purpose Flour
1 1/2 teaspoon salt
seeds (sesame, flax, caraway or poppy) OR oat or rye flakes, for sprinkling
(Notice this is a non-fat loaf: eat it quickly, or it'll stale. To keep it fresh longer,
substitute 2 tablespoons of oil for an equal amount of the water.)
Pour the water into a mixing bowl. Add the yeast and pumpernickel or white whole wheat
flour, let sit for several minutes until the mixture begins to bubble. Stir in the salt
and 1 cup of all-purpose flour and mix well. Gradually add the second cup of all-purpose
flour until the dough begins to pull away from the sides of the bowl. Turn out onto a
lightly floured surface and knead for 4 to 5 minutes. Let the dough rest while you clean
out and grease your bowl; then knead the dough a few more minutes. The dough should be
on the slack side and a little tacky, but should not be sticky. When the dough is well
kneaded, place it into the prepared bowl, cover and let rise until doubled in size, 1 1/2
to 2 hours.
When your dough has risen once, flour your dough-rising basket heavily and sprinkle some
seeds (sesame, flax, caraway, poppy...) or some oat flakes or rye flakes in the bottom.
Pick up your dough and work it around in your hands a bit, expelling the air. Make the
dough into a ball and place it, "nice" side down, into the basket. Drape the dough with
lightly greased plastic wrap, and set it aside to rise for 45 minutes, or until it's
crowned nicely over the rim of the basket.
Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough
from the basket onto the baking sheet. It should slip out gracefully, without deflating.
If it deflates totally—a small settling is OK, simply form it into a smooth ball, put it
back in the basket, and let it rise again (only this time not quite as high).
Bake the pumpernickel bread in a preheated oven at 425°F for 20 to 25 minutes. For a crunchy,
crisp loaf, spray water into the oven with a spray bottle three times during the first 10
minutes of baking. When the bread is done, remove it from the baking sheet, set it on the
rack of the oven, turn the oven off, and crack the door open a couple of inches; let the
bread cool completely in the oven. If you want a soft loaf, remove the bread from the oven,
and from the pan, and let it cool completely, at room temperature, on a wire rack.
RYE RAISIN BREAD
Ingredients:
Biga
1/8 teaspoon instant yeast
1 cup (4 1/4 ounces) unbleached All-Purpose Flour
1/3 cup (2 5/8 ounces) cool water
Dough
1 1/4 teaspoons salt
3 tablespoons (1 3/4 ounces) brown sugar, light or dark
1/2 cup (1 7/8 ounces) medium or light rye flour
1/2 cup (1 7/8 ounces) pumpernickel
1 cup (4 1/4 ounces) unbleached All-Purpose Flour
3/4 cup (6 ounces) lukewarm water
2 teaspoons instant yeast
2 tablespoons (1 ounce) butter
1/2 cup (2 ounces) chopped pecans
1 cup (5 ounces) currants or raisins
Directions:
Yield: about 16 servings.
Make the biga by stirring together the yeast, flour, and water. The dough will be
very stiff and dry. Place it in a lightly greased bowl, cover it, and let it rest
at room temperature overnight.
Next day, combine the biga with the remaining ingredients (except the pecans and
fruit) in a large mixing bowl, or in the bowl of an electric mixer, mixing to form
a shaggy, sticky dough. Knead the dough until smooth (even though it's smooth, it'll
still be very sticky), then place it in a lightly greased bowl and let it rest for 1
hour; it will become quite puffy, though it may not double in bulk.
Transfer the dough to a lightly greased work surface, gently deflate it, and knead
in the nuts and fruit. Shape the dough into a slightly flattened ball and place it on
a greased sheet pan, or into a greased 9" round cake pan. Cover the pan with a proof
cover or some lightly greased plastic wrap. Let the loaf rise for about 90 minutes,
until it's puffy.
Preheat the oven to 350°F. Bake the bread for about 50 to 55 minutes (tenting it lightly
for the final 15 minutes), until its interior registers 190°F to 195°F on an instant-read
thermometer. Remove the bread from the oven and cool it on rack.
RUSSIAN BLACK BREAD
Ingredients:
2-1/2 cups warm water (100°F to 110°F)
2 envelopes Active Dry Yeast
1/4 cup butter or margarine, softened
1/4 cup white vinegar
1/4 cup dark molasses
1 (1-ounce) square unsweetened
chocolate, melted
2 teaspoons salt
2 teaspoons instant coffee granules
1 tablespoon Fennel Seed
4-1/4 cups all-purpose flour
5 cups rye flour
3/4 cup imported chopped or snipped pitted dates
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir
in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining
all-purpose flour to make soft dough. Remove dough to lightly floured surface.
Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15
minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 1 to 1-1/2 hours.
Punch dough down. Remove dough to lightly floured surface. Knead in dates. Divide
dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch
round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour.
Bake at 350°F for 45 minutes or until done. Remove from pans; let cool on wire racks.
Makes 2 loaves.
SWEET POTATO BREAD
Sweet Potato Bread Recipe
Ingredients:
Whole Wheat Flour*
1 cake of yeast (3 heaping tsp)
1 cup scalded milk (cooled to the touch)
1 tablespoon salt
1/2 cup sugar
1 cup creamed sweet potatoes
*If it is cold and/or dry I use only 3 cups of flour. Warm, humid weather
takes as much as 4 cups.
Directions:
Dissolve yeast in milk.
Add salt, sugar & potatoes. Work into a smooth state. Then add whole wheat flour.
Knead on a floured board for about 10 to 15 minutes, until the dough is no longer sticky.
Put back in mixing bowl (that is now cleaned & has olive oil liberally within. Turn dough
over to make sure that whole ball is coated with oil.
I like to pop the bowl into a warmed oven that has a jar of water in it for added humidity.
It takes about an hour to rise.
Punch it down and roll into 2 loaves and place in 4x8 inch greased loaf pans and place back
in still warmed (not hot) oven.
TRADITIONAL CELTIC BARLEY BREAD
Ingredients
450 g barley flour
450 g strong wheat flour
pinch of salt
60 g leaven or 30 g dried yeast
1 sachet dried yeast
1 tbsp honey
water to mix
f using dried yeast, add the honey and 200ml water to a pan and heat to blood heat.
(when it just feels warm when you place a finger in it). Add the yeast and place in
a warm spot for 20 minutes to prove. If using leaven then mix the honey into the leaven
and set aside for ten minutes.
Mix the remaining ingredients in a bowl, form a well in the centre and add the yeast mixture.
Mix in then gradually add enough additional water so that you have a firm dough. Roll into a
ball, cover with a damp cloth and leave in a warm spot for about 100 minutes, or until well
risen.
Tip the dough onto a floured surface and knead thoroughly then shape into several cakes. Cover
with a cloth and allow to rise for 20 minutes.
Heat a flat dry pan over medium heat, flatten your breads slightly and place on the pan. Score
a cross on the top with a knife and cook the bread until fluffy all the way though, turning several
times as it cooks.
WHOLEGRAIN CORN MUFFINS
Ingredients
1 3/4 cups stone ground cornmeal
3/4 cup whole wheat flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
3 tablespoons butter, melted
Preparation:
Grease and flour 12 to 15 muffin cups. Heat oven to 425°.
Combine the meal, flour, baking powder, soda, and salt in a large mixing bowl.
In another bowl, whisk together the eggs, buttermilk and cooled melted butter.
Pour the buttermilk mixture into the dry mixture and stir until all ingredients
are moistened. Fill muffin cups about 3/4 full. Bake for 15 to 20 minutes, or until
browned and firm to a light touch.
Makes 12 to 15 cornbread muffins.
Blog entry
5 Apr 2010 - 10:49pm
Dandelion is my Guardian Plant Flower ~ and I love the prolific
sunny petals that are hardy even unto winter's onslaught of
ice and snow, and grow profusely to the dismay of landscapers
and city gardener's everywhere...
I find the rural wise know the value of these weeds-in-disguise!
The plant's scientific name is Taraxacum officinale from the
Greek taraxos, meaning "disorder" and akos, meaning "remedy."
This refers to its ability to treat many disorders, including
liver/gall bladder/digestive complaints, helps remove body
toxins and support liver functioning, also reduces carbohydrate
storage as fat, by prompting the release of enzymes that break
down carbohydrates.
Comprehensive Nutritional Information:
Amounts per 1 cup, chopped (55g)
Calories 24.7
Carbohydrate 5.1 g 2%
Dietary Fiber 1.9 g 8%
Sugars 0.4 g
Fats & Fatty Acids
Total Fat 0.4 g
Omega-3 fatty acids 24.2 mg
Omega-6 fatty acid 144 mg
Protein 1.5 g 3%
Amino Acids
Tryptophan
Threonine
Isoleucine
Leucine
Lysine
Methionine
Cystine
Phenylalanine
Tyrosine
Valine
Arginine
Histidine
Alanine
Aspartic acid
Glutamic acid
Glycine
Proline
Serine
Hydroxyproline
Vitamins
Vitamin A 5588 IU 112%
Retinol 279 mcg
Alpha Carotene 200 mcg
Beta Carotene 3220 mcg
Beta Cryptoxanthin 66.5 mcg
Lutein+Zeaxanthin 7485 mcg
Vitamin C 19.3 mg 32%
Vitamin E (Alpha Tocopherol) 1.9 mg 9%
(Beta Tocopherol, Gamma Tocopherol, Delta Tocopherol)
Vitamin K 428 mcg 535%
Thiamin 0.1 mg 7%
Riboflavin 0.1 mg 8%
Niacin 0.4 mg 2%
Vitamin B6 0.1 mg 7%
Folate 14.9 mcg 4%
Choline 19.4 mg
Minerals
Calcium 103 mg 10%
Iron 1.7 mg 9%
Magnesium 19.8 mg 5%
Phosphorus 36.3 mg 4%
Potassium 218 mg 6%
Sodium 41.8 mg 2%
Zinc 0.2 mg 2%
Copper 0.1 mg 5%
Manganese 0.2 mg 9%
Selenium 0.3 mcg 1%
Cholesterol 0.0 mg 0%
Sterols
Phytosterols: Campesterol, Stigmasterol, Beta-sitosterol
Other
Water 47.1 g
Ash 1.0g
Dandelion derives from the French dent-de-lion, meaning "tooth of
the lion," which refers to the dandelion's characteristic pointed
leaves.
First, remember to ask the Plant Spirit permission to gather her
blooms and greens for consumption.
There is an art to digging dandelions. With a short paring knife,
insert the knife at the base of the dandelion. Make sure you are
digging down an inch or two to get a piece of the root. Quickly
slice the root and grab the dandelion by the leaves and pull.
Shake off any dirt or grass that clings to the leaves.
When cooking with dandelions, think spinach. Dandelions shrink up
when they are cooked just like spinach does.
You can make a fresh salad using one part spinach, one part dandelion
greens. They may have a slightly bitter taste if you do not get young
leaves. Prepare as you would any salad, adding whatever additional
veggies and dressing.
DANDELION-PINEAPPLE COOLER
Ingredients:
1 large handful fresh dandelion greens, washed
10-12 ounces pineapple juice
5-6 ice cubes
Preparation:
*Place the dandelion greens and pineapple juice in a blender and puree.
*Add ice to the blender and pulse or serve in a tall glass over ice.
DANDELION HERBAL JELLY
Ingredients
4 Cups dandelion petals
4 1/2 Cups sugar
2 Tbsp. lemon juice
3 cups water
Pick at least 10 cups of dandelion blossoms. Remove the milky stems to
avoid a bitter taste. Snip off base of each dandelion flower until you
have just yellow petals. Pour boiling water over petals. Steep until
room temperature or overnight if possible. Strain through coffee filter
to remove spent petals. Add additional water until tea measures 3 cups.
Combine tea, lemon juice, box of pectin, sugar into large saucepan. Boil
until jelly sheets on the back of a spoon. Pour into hot jelly jars, leaving
1/4 inch headspace. Secure lid and ring to seal.
Tips: Only pick flowers from a fresh, unsprayed area. Keep petals in freezer
to store, until you have enough for recipe. If your jelly does not set up
properly, open and reboil to thicken. You must use new lids to reseal.
DANDELION (CHICKEN) NOODLE SOUP
2 tablespoons olive oil
1 lb pounds of cooked and de-boned chicken (optional, if going vegan)
8 cups chicken broth ( or vegetable broth, if omitting chicken )
2 celery stalks, chopped into small pieces
3 medium carrots, sliced thin
1 medium onion, chopped or minced
3 large garlic cloves, minced
One bay leaf
2 cups fresh, frozen, or canned corn (optional)
2 cubes chicken ( or vegetable ) bullion cubes (optional)
3 to 4 cups dandelion greens cut or torn into small pieces
1 lb box small, thin noodles (or any type of pasta you like)
Sea Salt and pepper to taste
Heat the olive oil in a large soup pot over medium-high heat.
Add the chicken, the chicken broth, celery, carrots, onions,
garlic, and bay leaf. Bring to a boil. Add the corn (if using)
and the dandelion greens. Reduce heat to medium-low, and simmer
until greens are tender, about 15 minutes. Add the pasta, and
cook another 10 minutes or until pasta is done. Season with salt
and pepper to taste.
SPLIT PEA WITH BACON ( OR FAKIN' BACON ) AND DANDELION SOUP
Two cups split peas
1 tsp salt
8 cups water
4 cups chopped dandelion leaves and buds (fresh)
1-cup bacon bits or 1 cup Fakin' Bacon or Organic Bac'uns **
1-cup pearl barley (optional)
½ sour cream
Simmer split peas for 1½ to 2 hours until done. Sauté in 4 tbsp
butter: ½-cup chopped onions, 4-5 cloves of minced garlic, 1-cup
thin sliced celery, 4 cups dandelion buds, and dandelion leaves
chopped or torn into small pieces. Next, add the onions, garlic,
celery, and dandelion pieces to the split pea broth, along with
1-cup pearl barley if used. Slow boil for 45 minutes. Just before
serving, add 1-cup skim or lowfat milk, 2 cups cubed reduced fat
cheese, and ½-cup reduced fat sour cream.
** You can also substitute 1cups of diced shiitake mushrooms,
coated in 2-3 tbsp olive oil, sprinkled with sea salt. Pop
into a 350F oven for about an hour, stirring every 10 minutes.
Has a similar taste to bacon.
FOR A TONIC~ DANDELION WINE
TRADITIONAL MIDDAY DANDELION WINE
2 quarts dandelion flowers
3 lbs granulated sugar
4 oranges
1 gallon water
yeast and nutrient
(This is the recipe traditional "Midday Dandelion Wine" of old, named
because the flowers must be picked at midday when they are fully open.)
Pick the flowers and bring into the kitchen. Set one gallon of water to
boil. While it heats up to a boil, remove as much of the green material
from the flower heads as possible (the original recipe calls for two
quarts of petals only, but this will work as long as you end up with
two quarts of prepared flowers). Pour the boiling water over the flowers,
cover with cloth, and leave to steep for two days. Do not exceed two days.
Pour the mixture back into a pot and bring to a boil. Add the peelings from
the four oranges (again, no white pith) and boil for ten minutes. Strain
through a muslin cloth or bag onto a crock or plastic pail containing the
sugar, stirring to dissolve. When cool, add the juice of the oranges, the
yeast and yeast nutrient. Pour into secondary fermentation vessel, fit
fermentation trap, and allow to ferment completely. Rack and bottle when
wine clears and again when no more lees form for 60 days. Allow it to age
six months in the bottle before tasting, but a year is recommended for full
taste.
RAISIN-DANDELION WINE
3 dry quarts dandelion flowers
1 lb golden raisins
1 gallon water
3 lbs granulated sugar
2 lemons
1 orange
yeast and nutrient
Pick the flowers just before starting, so they're fresh. You do
not need to pick the petals off the flower heads, but the heads
should be trimmed of any stalk. Put the flowers in a large bowl.
Set aside 1 pint of water and bring the remainder to a boil. Pour
the boiling water over the dandelion flowers and cover tightly
with cloth or plastic wrap. Leave for two days, stirring twice
daily. Do not exceed this time. Pour flowers and water in large
pot and bring to a low boil. Add the sugar and the peels (peel
thinly and avoid any of the white pith) of the lemons and orange.
Boil for one hour, then pour into a crock or plastic pail. Add
the juice and pulp of the lemons and orange. Allow to stand until
cool (70-75 degrees F.). Add yeast and yeast nutrient, cover, and
put in a warm place for three days. Strain and pour into a secondary
fermentation vessel (bottle or jug). Add the raisins and fit a
fermentation trap to the vessel. Strain and rack after wine clears,
adding reserved pint of water and any additional required to top up.
Leave until fermentation ceases completely, then rack again. Set aside
2 months and rack and bottle. This wine must age six months in the bottle
before tasting, but will improve remarkably if allowed a year.
*Notes on Wine: Do not rack the wine until it falls clear - Initial Dandelion
wine is a milky yellow color. The milkiness comes from the pigments, pollen and
other extracts of the flowers, and the dense population of yeast. After several
weeks, the wine will "fall clear", or the pigments and yeast sediment will settle,
with a fine line of secondary lees across the bottom. In winemaking, patience is
the highest virtue! Allow the wine to completely clear before racking.
Blog entry
30 Mar 2010 - 12:59am
Earlier I watched a movie that is a sweet one, "Mistress of Spice" ** - it came out
in 2005, so it isn't new. The shop in the movie is incredible, hundreds of colorful
spices. What is novel for most watching this film, is that *spice* is portrayed in
depth as medicinal and as cures for everyday maladies.
I became aware of the tremendous healing power of spice ( and herbs ) about a decade
ago, in addition to the cooking/cuisine aspect of creating delicious recipes. It's
sort of a cookery alchemy benefiting both health and palate.
Since it was in *the moment*, I decided to do a blog on spices~ both as a culinary
herb, and as a medicinal property.
NOTE: This information is for INFORMATIONAL PURPOSE ONLY and is not intended to
replace the care or advice of a physician.
Allspice
Active Compounds: Allspice contains from 3-4% volatile oil, about 80% eugenol
derived from the pericarp of the seeds. Vitamins A, B1, B2, and C, small amount
protein, lipids, and minerals.
Applications: Nutritional/Digestive
Relieving flatulence, helps with nervous exhaustion, and diarrhea.
Basil
Active Properties/Compounds: Antispasmodic, antidepressant, antiseptic,
stimulant, tonic, febrifuge, diaphoretic, nervine, antibacterial,
expectorant, appetizer, carminative, galactagogue, stomachic
Applications: Digestive/Bronchial
A basil tea is good for lowering blood sugar levels and blood pressure,
relieves colds, fever, congestion, joint pain, anti-inflammatory.
Bay Leaf
Active Properties/Compound: Helpful with high blood sugar, migrane,
ulcers. Contains Lauric acid.
Stimulate appetite, promotes digestion, relieve colic and flatulence.
Black Pepper
Active Properties/Compounds: Alkaloids, volatile oil, proteins, minerals
Applications:Digestive/Stimulant
Useful in obesity, indigestion, as preventative for colds/cough, sore
throat. Yogis consider pepper a 'perfect' food, mixing it with a tsp
of honey, taking each morning.
Cardomom
Active Properties/Compounds: Volatile oil, fixed oil, salt of potassium,
chlorophyll, starch, nitrogenous mucilage, ligneous fibre, an acrid resin,
and ash. The volatile oil contains terpenes, terpineol and cineol and limonene.
Applications: Stimulant/Carminative
Cardamom is often used to treat indigestion and gas. It warms the body and is an
important ingredient in Chai tea, an Indian spice valued for its warmth.
Celery Seed
Active Properties/Compounds: Vitamins A, B, and C, zinc, calcium, chlorophyll,
iron, magnesium, phosphorus, potash, potassium, volatile oils, flavonoids, coumarins,
and linoleic acidalpha-linolenic-acid, beta-eudesmol, and boron.
Applications: Diuretic/Carminative/Hypotensive,/Nervine
Helps corrects acid-based metabolism imbalance.
Cilantro
Active Compounds: Volatile oil contains borneol, coriandrol, camphor, p-cymene,
geraniol, limonene, and alpha-pinenes; trans-tridec-2-enale is responsible for
the distinctive aroma. The main fixed oils are linolenic acid, petroselic acid,
and oleic acid. Other components include the hydroxycoumarins scopoletine and
umbelliferone.
Applications: Carminative/Stimulant/Aromatic
Used traditionally for digestive and gastric complaints. Helpful in removing toxins
from your body.
Cinnamon
Active Compounds: Volatile oil, sugar and tannin
Applications: Astringent/Carminative/Stimulant/Germicide
Helpful for digestive problems. Used to treat colds, flu,
arthritis and rheumatism. Recent studies link it to blood
sugar balance.
Cloves
Active Compounds: The essential oil in cloves containes eugenol,
acetyl eugenol, methyul salicylate, pinene, and vanillin
Applications: Analgesic/Antiseptic/Antispasmodic/Stimulant
Internally cloves help to relieve pain, nausea, vomiting,
digestive problems. Cloves will kill intestinal parasites,
and act as an anti-microbial agent against fungi and bacteria.
May be chewed for toothaches.
Coriander Seed
Active Compounds: Delta-linalool, terpinine, coumarins, flavonoids,
pthalides, phenolic acids, and alpha-pinene
Applications:Antispasmotic/Analgesic
Coriander Seeds are added to hot stimulating foods to impart a balanced
coolness. Steeped in tea, it is useful to relieve fevers. Before the
invention of toothpaste, coriander seeds were chewed as a breath sweetener.
Cumin
Active Compounds: aldehydes, pinene, alpha-terpineol, flavanoids
Applications: Antiflatulent/Antiseptic/Digestive
Improves digestion, helps respiratory health, stimulants breast
milk in lactating women.
Fenugreek
Active Compounds: alkaloids, flavonoids, saponins, mucilage, vitamins A,
B, and C
Applications: Appetite Stimulant/Muscle Stimulant/Antiseptic
Improves digestion, reduces stomach bloat. A women's health herb.
Garlic
Active Compounds:scordinins, selenium, Vitamins a, B, C, and E, alliin,
alliinase, allicin
Applications: Antibiotic/Expectorant/Anticoagulant/Tonic
Boosts immunity, good for heart health.
Ginger
Active Compounds:gingerol, zingiberene, shogaols
Applications: Digestive Stimulant/Circulatory Stimulant/Antiseptic
Good for energy. bronchitis, colds, sore throat, circulation, cough,
digestion. and flu. Externally, Ginger is applied for the treatment of
pain, inflammation, and stiff joints.
Lemongrass
Active Compounds: citronellal, citral
Applications: Antifungal/Antispasmodic
Can be helpful for discomfort with menstruation. For fevers, combine with ginger,
sugar, and cinnamon. Good for children's digestive system.
Mustard
Active Compounds: Glucosinolates
Applications: Stimulant/Laxative/Digestive/Irritant
Useful in reducing fevers.
Nutmeg
Active Compounds:volatile oil, fixed oil, myristine, butyrin
Applications: Carminative/Stimulant/Antispasmodic/Digestive
A small amount of Nutmeg, about the size of a pea, can be taken
once daily over a short period to relieve chronic nervous disorders
and heart problems.
Oregano
Active Compounds:tannins, sterols, flavonoids, resin, volatile oil
Applications:Antiseptic/Digestive/Expectorant/Menstrual Stimulant
Helps with relieving a headache. It is often used in the treatment
of colds and flu, the infusion is used in coughs. Use as a mouthwash
for inflammations of the mouth and throat.
Parsley
Active Compounds:bolatile oil, phthalides, coumarins, flavonoids,
vitamins, iron
Applications:Digestive/Diuretic/Nutritive/Menstrual stimulant
Internally used as a diuretic, to relax spasms, reduce inflammation,
clear toxins in the body.
Red Chili Peppers
Active Compounds: Capsaicin and dihydrocapsaicin.
Vitamins A, B, C; beta carotene, iron, phosphorus, calcium,
thiamine, riboflavin, and niacin
Capsaicin stimulates the brain's production of endorphins,
the natural opioids which act as analgesics and produce a
sense of well-being. Beneficial to the cardiovascular system,
affecting thermogenesis, can be of benefit in weight loss.
Rosemary
Active Compounds:flavonoids, rosmarinic acid, diterpenes,
volatile oil, rosmaricine, tannins
Applications:Stimulant/Tonic/Astringent/Anti-inflammatory/
Carminative
Improves digestion, helps circulatory problems, headaches,
nervous complaints.
Sage
Active Compounds:tannins, flavonoids, volatile oil, diterpene
Estrogenic/Tonic/Carminative/Astringent/Antiseptic/Aromatic
bitters, phenolic acids
Helpful for indigestion.
Saffron
Active Compounds:bitter glycosides, caretenoids, volatile oil,
vitamin B1 and B2
Applications:Women's Health/Digestive
Certain compounds in saffron have positive effects in lowering
blood cholesterol and triglycerides. In some cultures, saffron
is used to relieve stomach aches, and improves the circulation
of blood.
Thyme
Active Compounds:tannins, volatile oil, flavonoids
Applications:Expectorant/Antiseptic/Tonic/Antispasmodic
Thyme tea is used for bronchial problems, such as acute bronchitis
and laryngitis. Beneficial for the treatment of chronic gastritis,
and lack of appetite.
Turmeric
Active Compounds:curcumin, resin, volatile oil, bitter principles
Applications:Digestive/Antioxidant/Antibacterial/Antioxidant/
Anti-inflammatory
Makes a great arthritis tea! Strong anti-inflammatory, blood
purifier. Excellent antioxidant, improving digestion.
Wasabi
Active compounds: Vitamin C, asparagine, resin, glucosilinates,
allyl isothiocyanate
Application: Diuretic/Digestive
GINGER TURMERIC DETOX TEA
2 cups water
1/2 tsp powdered ginger
1/2 tsp powdered turmeric
1 tbsp maple syrup
Juice of 1/2 lemon
Bring water to a boil, then add powdered herbs. Simmer for 10
minutes. Strain tea into a mug, add real ( not artifical ) maple
syrup and lemon, stirring to combine. Drink/sip warm.
TURMERIC TEA
1/2 tsp turmeric, 3 cardamom pods (optional), 1/4 cup water.
Simmer 5 to 7 minutes, then add 1 cup of milk. Bring just to
the boiling point (but do not boil). Add honey to taste.
CHAI TEA
Mix one teaspoon of ginger, add seven peppercorns, a cinnamon
stick, five cloves, and 15 cardamom seeds. Heat in one pint of
water, simmering for 10 minutes. Now add one-half cup of non-fat
milk or vanilla soy milk, simmer for another 10-minutes. Add a
sprinkle of nutmeg and a few drops of pure vanilla extract.
Sweeten with honey to taste.
Perfectly Spiced Color Palette Cookery
Here are a few recipes that have a more unusual zing
for the palate, utilizing a healthful palette color
and spice.
PARTY PILAF
Ingredients
3 tsp extra virgin olive oil
1 large purple onion, chopped
1/4 cup pine nuts
1/4 cup raisins
1 large ripe tomato, chopped
1/2 tsp allspice
1 generous tblsp agave or honey
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
Salt and pepper to taste
1 cup jasmine rice
2 cups veggie stock
METHOD
In a lidded saucepan, heat the oil and saute the onions.
Add the pine nuts, raisins, and tomato and saute for 3
more minutes. Add the allspice, sugar, cinnamon, nutmeg,
cloves, salt, pepper and rice and stir. Stir to coat
with oil.
Pour in the stock, bring to a boil, reduce heat to simmer,
cover, and cook for 17 minutes. Remove from the heat, uncover
to release the steam and allow to cool a bit.
WASABI GUACAMOLE
Ingredients:
2 cups mashed avocado
1/3 cup finely diced red onion
2 tablespoons finely diced, seeded
serrano pepper
2 tablespoons lime juice
2 teaspoons prepared wasabi
Salt to taste
Directions:
In a large bowl, mix together the avocado, onion,
pepper, lime juice, wasabi, and salt. Serve with
baked chips, whole grain crackers, veggies, or use
as a condiment.
EGGPLANT SALAD
Ingredients:
3 large eggplants
1/2 tsp sea salt
1/4 cup extra virgin oil for skillet
2 cloves garlic, chopped or pressed
1/2 cup water
1/4 tsp ground turmeric
1/4 tsp paprika
1/4 tsp ground cumin
1 tbsp tomato paste
1 tbsp red wine vinegar
1/4 cup sweet red pepper, seeded and chopped for garnish
Cut eggplants into 1/2 inch slices, sprinkle with sea salt
and leave for 1/2 hour. Wipe dry and lightly brown in skillet,
reduce heat, cover and cook until done. Remove and keep warm.
In same skillet stir-fry garlic for a minute, add water, turmeric,
paprika, cumin seed, and tomato paste. Simmer mixture over low heat
for 5 minutes. Stir in the vinegar. Pour sauce over eggplant slices
and garnish with the chopped red peppers. Serve at room temperature.
8 WHOLE GRAIN LINGUINE WITH ROASTED RAINBOW PEPPERS
Ingredients:
1 box 8 Whole Grain Linguine
2 tablespoon olive oil
1/4 medium red onion, chopped
1 clove garlic, chopped
1 tblsp fresh parsley, chopped
1/2 each, small:
roasted red bell pepper, finely chopped
roasted orange bell pepper, finely chopped
roasted yellow bell pepper, finely chopped
roasted green bell pepper, finely chopped
roasted purple bell pepper, finely chopped
1 teaspoon lemon juice
1/3 cup water
1 cup Romano cheese, freshly shredded
sea salt ( to taste )
freshly ground white pepper
BRING a large lightly salted pot of water to a boil.
Saute garlic in olive oil, in a large skillet over medium
heat. Add onions, continuing cooking until the onions appear
translucent. Add chopped garlic, sauté for 2 minutes over medium
heat. Add roasted peppers, lemon juice and water, bring to a simmer.
Season with sea salt and white pepper.
COOK 8 Whole Grain Linguine according to the package directions.
Drain 8 Whole Grain Linguine, and toss with sauce. Sprinkle cheese
on top, allowing it to melt before serving.
BROCCOLI HERB PESTO
Ingredients:
1/2 cup chopped walnuts
1/2 cup basil
1/4 cup loosely packed oregano
1/4 cup loosely packed fresh flat-leaf parsley
1/4 loosely packed chervil
1/2 cup sage flowers
3 tbs fresh thyme
1 tbs fresh chopped rosemary
1/4 cup minced fresh chives
1/2 cup walnut oil
1 clove garlic, peeled and coarsely chopped
3 handfuls of spinach or chard, well chopped
handful of black olives, pitted
1 medium head of broccoli, (about 3 cups), cut into
very small florets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 pound (8 ounces) dried whole wheat fusilli
Parmesan cheese, fresh grated
Prepare pesto ahead of time:
Toast walnuts with medium heat in skillet until fragrant.
Let cool.
Place nuts, herbs, oil, garlic, chives, seasalt, and pepper
into a food processor fitted with the metal blade. Pulse into
a coarse puree.
Refrigerate in an airtight container for up to one week.
Bring two pots of water to a boil, one large, one medium. In
the medium pot you'll cook the broccoli, the large pot used
for the pasta.
Broccoli - Bring water to boil in medium pan. Cook for just
thirty seconds. Drain immediately, and run cold water over
the broccoli to stop the cooking.
Pasta - Using recommendation on pasta box, add water and
lightly sea salt. Bring to a boil. Boil until just barely
tender. Drain, transfer the hot fusilli to a large bowl,
stir in the spinach, it should wilt. Gently stir in about
half of the pesto. Taste, add more pesto to your liking.
Served topped with olives, the broccoli florets, and a
dusting of Parmesan cheese.
CHICKPEA PIZZAZZ SALAD
Ingredients:
1 tblsp extra virgin olive oil
2 cups cooked chickpeas (garbanzo beans), pat them completely
dry with unbleached paper towel, or clean dish cloth
1 cup chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1/3 cup plain natural yogurt (low-fat)
1 1/2 teaspoons Indian-style curry powder
scant 1/4 teaspoon fine grain sea salt
1 or 2 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped
1 lb, fresh purple asparagus spears, lightly steamed, and
chopped diagonally into 4-5 sections per spear
Heat the cooking oil in a large skillet and add the
chickpeas. Saute over medium-high heat, stirring occasionally,
until they start getting a bit golden in color. Stir in the
leeks and cook until the leeks have browned a bit as well. At
the last minute stir in the garlic and the lemon zest. Remove
from heat, and set aside.
While the chickpeas cool, make the yogurt dressing by combining
the yogurt, curry powder, and salt in a small bowl. If you need
to thin it out a bit, whisk in warm water, a tablespoon at a time.
Taste, adjust, and set aside.
When you are ready to serve the salad, toss the chickpea mixture
with most of the cilantro and most of the chopped red onion. Add
about 1/2 of the yogurt dressing and toss again. If you like more
dressing, keep adding until you are pleased. Add asperagus, and
toss, lightly steamed asparagus spears.
*BASIC CURRY BLEND
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground mild ( or medium )
chili pepper
Combine all the ingredients for the seasoning in a small bowl.
Mix thorougly. Store any unused seasoning in an airtight container,
for up to 2 months.
**MISTRESS OF SPICE
Mistress of Spice Synospis
Tilo (Aishwarya Rai) is an immigrant from India, and a shopkeeper,
who is also the Mistress of Spices. The spices she gives to her
customers help them to satisfy their needs and desires, such as
"sandalwood to dispel painful memories; black cumin seed to protect
against evil eye."
As a young girl, Tilo was initiated as one of several young Mistresses
of Spices by a First Mother (Zohra Sehgal) who warns the girls about
rules they must follow, or face consequences. They are instructed never
to leave their respective stores all around the world, touch the skin
of the people they meet or use the spices to their own ends.
Tilo ends up in San Francisco in a store called "Spice Bazaar". Tilo's
customers include Haroun, a cab-driver from Kashmir (Nitin Ganatra), a
grandfather (Anupam Kher) dealing with an American-born granddaughter
Geeta (Padma Lakshmi), Kwesi, a man trying to impress his girlfriend,
(Adewale Akinnuoye-Agbaje) and Jagjit, a teenager trying to fit in at
school (Sonny Gill Dulay).
Her life takes a turn one day, when a man on a motorcycle (Dylan McDermott)
crashes outside her store. Tilo tends to his injuries, while trying to ignore
their mutual attraction. Her life changes when he touches her, and they begin
to fall in love. This man, Doug, is an American and an architect.
But the spices are jealous, and things soon start to go sour in her relationships
with her other customers. Haroun gets in an accident, Geeta's family situation does
not improve, Jagjit falls in with the wrong crowd at school, and Kwesi's girlfriend
breaks up with him. Doug comes to meet her that night and tells her that his mother
died.
Tilo recognizes that the source of these misfortunes is her breaking of the rules.
The First Mother comes to her in a vision and chastises her. She vows that she will
return to India, and posts a notice about a closing sale. She goes all out to help
her customers one last time, and tells the spices that she will spend just one night
with Doug, and then she will give herself totally to them.
OK! OK! Won't spoil it all by telling you what happens next, but is both a
metaphysically savvy movie ( spice lore ) and a cute romantic tale. :)
Blog entry
27 Mar 2010 - 4:57am
"We are essentially water, vegetables, fruits, roots, nuts and
grains. " ~ Anonymous
Spring gently tip-toes in, and those with "green fingers" among
us, begin to plan our 'growing spaces', whether an actual garden,
windowbox, or patio container plantings.
It is deeply gratifying to watch the first seedlings transform
from the tiniest green sprouts, embracing their fill of sun and
earth nutrient for growth. Thirsty for a drink of rain, or a
sprinkle from the gardener's hose- the plantlings stretch higher,
as they become vitalized with the essence of life. We are reminded
that we hold a commonness genetically with these creatures of green,
they that will soon flower, and fruit, and provide the essential
sustenance to our human family. We also share in the wonder of
garden - that what can be wrought through a gentle touch, and an
ardent spirit.
Nature's alchemy works it's magick, and our food becomes lifeforce,
in the physical body of grains, fruits, vegetables.
Awareness comes, of each plant's sacrifice, so that we are sustained
in health and strength by eating the rainbowed foods of nature. We
become the elements we have found nourishment in.
In our modern ways of distracted shopping at the grocery, finding or
choosing food more for time-saving convenience, than for outstanding
nutrition~ we miss the human-nature esprit de corps, the teamwork and
toil, of working the soil, and reaping a nutritious harvest in our
personal medicine garden.
Rainbows are said to be a promise from Spirit, and the earth-pigmented
rainbow phyto-foods grants us a promise of health, if we follow the
wisdom, of the "five-a-day-rainbow-way" of veggies and fruits.
We are encouraged to honor our Self and health through the nutritional
color of the Rainbow...
Red fruits and vegetables~ healthy nutrients of lycopene, ellagic acid,
quercetin, and hesperidin.
Orange and Yellow fruits and vegetables~ contains beta-carotene, zeaxanthin,
flavonoids, lycopene, potassium, and vitamin C.
Green vegetables and fruit~ green vegetables contain chlorophyll, fiber, lutein,
zeaxanthin, calcium, folate, vitamin C, calcium, and beta-carotene.
Blue and purple fruits and vegetables~ includes nutrients which include lutein,
zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.
White fruits and vegetables~ contain nutrients such as beta-glucans, EGCG, SDG, and
lignans
Rainbow Party Nachos
1 cup baked tortilla chips or oven-baked tortilla strips
3/4 cup canned black refried beans, vegan/fat-free
2 tbsp black olive slices
1 fresh jalapeno pepper, sliced into circles
2 tbsp finely chopped spinach
2 tbsp sliced mushrooms
1/2 small purple sweet onion, diced
1 small tomato, diced
2 Tbsp olive oil
1 Tbsp cumin powder
1 lime, juiced
pinch of salt and black pepper
side of fresh avocado
sprinkled in citrus juice + black pepper
1 tsp spicy salsa
olive oil spray
cheese mixture:
1/3 cup vegan cheddar cheese
2 Tbsp Monterrey Jack cheese
Garnish: cilantro or parsley, chopped
4 orange slices, 4 lime wedges
Veggie mix:
In a medium bowl, combine diced tomatoes, diced onions,
chopped spinach, cumin powder, olive oil, lime juice and
a pinch of sea salt, fresh ground black pepper.
Toss gently to coat the veggies. Set aside.
Line a casserole dish with parchment paper or foil.
Spray with olive oil spray.
Lay a handful of chips on bottom of dish.
Spread half of black refried beans.
Lay another layer of chips.
Grate the cheddar cheese.
Sprinkle 3/4 of your cheese mixture on top of the chips.
Next, spoon about 1/2 cup of the veggie mixture on top of
the cheese and chips.
Then add your remaining cheese to the top of that.
Add your olives, mushroom, and jalapeno slices to the top
layer of cheese.
Spray entire nacho dish with olive oil spray (this will help
in browning the cheese and chips)
Place your nachos of the top rack of your oven.
Broil on high for about 8 minutes-or until the chip ends are
toasty brown, and some of the cheese has bubbled brown as well.
Remove the dish from the oven, and allow to cool for 2 minutes.
While the nachos cool, prep your serving plate.
Place 4 orange slice circles and 4 lime wedges on the dish.
Place a portion of the nacho bake onto serving plate.
In side dish, serve avocado side with salsa in middle.
Veggie Rainbow Wraps
Choose an array of Veggies: (lightly steamed )Add
sprinkle of lemon juice to vegetables to taste, and
to retain color.
Red: roasted bell pepper, tomato, radish
Orange: bell pepper, carrot, sweet potato, pumpkin
Yellow: corn, squash, yellow tomato, yellow beets
Green: greens (assorted varieties), edamame, peas,
avocado, broccoli, asparagus, bell pepper, zucchini,
celery
Blue/Purple: Radicchio, olives, purple potatoes,
onion, beets, eggplant, cabbage
1 whole wheat wrap
3 Tbsp vegan cream cheese
2 cups chopped veggies, rainbow colors
1 Tbsp lemon juice
1/2 tsp salt (optional)
dash or pepper (optional)
Spread cream cheese topside of wheat wrap. Arrange
vegetables on wrap in rainbow design. Roll wrap and
cut in sections.
Rainbow Salad
*6 cups fresh arugula greens
*1 cup roasted mini beets
*1/4 cup shelled green pistachios
*1/4 cup dried bing cherries
*6 thinly sliced purple sweet onion rings
*1/4 cup roasted orange & yellow bell peppers, thinly sliced
optional: 2 slices sprouted grain bread, toasted and triangled
Dressing: ( or use your own preference )
* 1/2 cup extra virgin olive oil
* 1/4 cup blood orange juice (about 2 blood oranges)
* 3 tablespoons champagne vinegar or about
2 1/2 tablespoons white wine vinegar
* 2 tablespoons honey
* 1 tablespoon spicy brown mustard
* Salt and freshly ground black pepper, to taste
Blog entry
26 Mar 2010 - 8:34pm
Creating tasty cuisine, flowerfully expressive and elegant, is a
way to make meals more special. Cooking with flowers has always
been a culinary art with Wise Women herbalists, or those attuned
to plant-spirit medicine. ( Medicine defined here as the particular
spiritual quality or strength.)
It is easier than you think to create a mindful meal, alight with
delicate color and rainbow vibes. Besides the many flavorful colors
of the rainbow found in fruit and veggies, there are many edible
flowers that will add a grace of beauty and color to a recipe.
Flower cookery has been around since ancient days~ cultures such as
First Peoples/Indigenous, Chinese, Indian/Middle Eastern, Roman, and
even the romantic Victorians, found garnishment and savory flower
foods to their liking. Some modern chefs and gourmets design some of
their eatery food/dessert extravaganza with a floral flourish!
While a wonderful way to add ethereal beauty to a recipe, always know
your flowers before adding to anything you ingest!! Some plants and
flowers, as food, may provide disagreeable gastronomy, even be toxic
or poison. NEVER PUT AN UNIDENTIFIABLE PLANT PART OR FLOWER
into your food.
Other cautions to observe if you are thinking of a meditative meal
using flower gourmet:
* NEVER use pesticides or other chemicals on any part of any plant
that produces blossoms you plan to eat.
*Never harvest flowers growing by the roadside, as auto exhaust
pollutes the plants, just as it does our people bodies. :)
*Identify the flower exactly, and eat only the edible plant
portions, whether flower, leaf, stem, or root.
*Use flowers as you would herbs, as a *spice*, rather than the
main ingredient.
Allium Blooms (from leeks, chives, garlic, garlic chives)Flowers great in salads, and leaves/stalks
used in recipes like regular onion.
Angelica (Angelica archangelica) Angelica seeds and stems are used in liqueur or candied. The flower
has a flavor similar to licorice. Many people in the cold Northern regions such as Greenland, Siberia,
and Finland consider Angelica a vegetable, and eat the stems raw, sometimes spread with butter. Young
leaves can be made into a tea.
Anise Hyssop (Agastache foeniculum) Both flowers and leaves have a delicate anise or licorice flavor,
some say reminiscent of root beer. The blossoms are attractive plate garnishes, used in Chinese-style
dishes. Excellent in salads.
Basil (Ocimum basilicum) The blooms taste similar to the herb-y leaf - sprinkle a few petals on your
salad and pasta for pink or lavender splashes of delicate color.
Bee Balm (Monarda didyma) the flowers have a delicate mingle of citrus lemon and orange. Great for
fruit or salad dishes.
Borage Borago officinalis The lovely blue bloom has a soft cucumber taste. Wonderful in drinks such
as punches, lemonade, gin and tonics, or in sorbets, chilled soups, and dips.
Calendula Calendula officinalis) Sprinkle on soups, pasta or rice dishes, herb butters, and salads.
Carnations (Dianthus caryophyllus ) Carnations can be steeped in wine, added as garnish to salads or
aspics, used as candy or cake decoration. The surprisingly sweet petals are good in desserts, and
the petals are sometimes used in liqueur such as the French liqueur Chartreuse.
Chervil Anthriscus cerefolium) The delicate white flowers have an anise flavor. Add at end of
cooking time, or eat raw in salad.
Chamomile (Chamaemelum noblis) Chamomile also makes a good garnish for soups and salad - and of
course to make that magickally relaxing tea (!), but best to avoid if you have any *ragweed allergy*
issues.
Chrysanthemums (Chrysanthemum coronarium) Always remove the bitter flower base and use petals only.
Young leaves and stems of the Daisy, are used as Chop Suey Greens or Shingiku in Japan, are widely
used in oriental stir-fries, and as salad seasoning.
Dame's Rocket (Hesperis matronalis) Often mistaken for Phlox - Phlox has five petals, Dame's Rocket
has just four. Add flowers to green salads. Pick leaves for cooking before the plant flowers.
Dandelions (Taraxacum officinalis) Flowers are sweetest when picked young, almost a honey-like taste.
Dandelion buds are tastier than the flowers, and are good raw or steamed, or tossed in salads. When
serving a rice dish, use dandelion petals like confetti over the rice.
Dill (Anethum) The tangy blooms can be used in the same way as you use the seed spice, in soups, seafood,
dressings, and dips.
Elderberry Blossoms (Sambucus spp) The blossoms have a sweet scent and taste. The blossoms and berries
are the ONLY edible part of elderberry ~ and the nutritious berries MUST be cooked, or you will wind
up with alot of digestive distress!
Fennel (Foeniculum vulgare) the star-burst yellow flowers have a mild anise flavor - use in desserts,
cold soups, or as a garnish on entrees.
Fuchsia (Fuchsia X hybrida) Blooms have a slightly acidic flavor. The explosive colors and graceful
shape makes an ideal garnish. The berries are also edible.
Ginger (Zingiber officinale) The fragrant white flower variety has the familiar spice taste, petals
can be eaten raw, or the tender shoots cooked.
Hibiscus (Hibiscus rosa-sinensis) Cranberry-like flavor. Use petals in salads, or in teas.
Honeysuckle (Lonicera japonica) A touch of honey taste for dessert garnish, NEVER EAT BERRIES,
ARE TOXIC!
Impatiens (Impatiens wallerana) Sweet petals that can be used as garnish or floated in drinks.
Jasmine (Jasmine officinale) the most lovely flowers can be used in teas or dessert garnish.
Johnny-Jump-Ups (Viola tricolor) Blooms have a mild wintergreen flavor, and can be used in salads,
to decorate cakes, or served with soft cheese. Great in drinks, soups, desserts or salads.
Lavender (Lavandula angustifolia)The fragrant beautiful lavender can be used in teas, an added
yummmm in a glass of champagne, on chocolate cake, or as a garnish for sorbets or ice creams.
Lemon Verbena (Aloysia triphylla) Flowers can be steeped as an herb tea, or used to flavor
custards and flans.
Lilac (Syringa vulgaris) Has a distinct lemony taste with floral, overtones. Good in salads,
and crystallized with egg whites and sugar.
Mint (Mentha spp) Flowers are delicious as a floating garnish in an herb tea, or in Middle Eastern
dishes.
Nasturtiums Tropaeolum majus) Blossoms have a sweet, spicy flavor similar to watercress. Use entire
flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.
Pansy (Viola X wittrockiana) Use petals as garnish, in fruit salads, green salad, desserts or in
soups.
Peony (Paeonia lactiflora) In China petals are parboiled and sweetened as a tea-time delicacy.
Add peony petals to your summer salad, or float in punches and lemonades.
Primrose Primula vulgaris) Add petals to salads, pickle the flower buds, or cook as a vegetable.
May be fermented into a wine.
Roses (Rosa rugosa )Miniature varieties can garnish ice cream and desserts, larger petals can be
sprinkled on desserts or salads. Freeze in ice cubes and float them in punches. Petals can be used
in syrups, jellies, perfumed butters and sweet spreads. NOTE: Be sure to remove the bitter white
portion of the petals.
Safflower (Carthamus tinctorius) Use the flower petals as an inexpensive substitute for saffron.
Sage (Salvia officinalis) Use blooms in salads, and herb companion in foods like beans, corn dishes,
sauteed or stuffed mushrooms, or pesto sauce.
Scented Geraniums (Pelargonium species)Flower flavors corresponds to the variety - a lemon-scented
geranium would have lemon-scented flowers. They come in fragrances from citrus and spice to fruits,
Sprinkle them over desserts, refreshing in drinks, or freeze in ice cubes. NOTE: DO NOT USE CITRONELLA!
Sunflower (Helianthus annus) The flower bud tastes similar to artichoke, petals may be used like
chrysanthemums
Thyme ( Thymus spp.) Sprinkle petals over soup, or in salads.
Tulip Petals (Tulipa) The petals taste like sweet lettuce, fresh baby peas, or cucumber flavor. NOTE:
Some people have had strong allergic reactions to tulip, so cook with caution here!!
Violets (Viola species) Flowers beautifully embellish desserts and iced drinks. Freeze them in punches.
All flowers make pretty adornments for frosted cakes, sorbets, or other desserts. They may be crystallized
as well. Heart-shaped leaves are edible, and tasty when cooked like spinach.
Rose Petal Jam
1/2 pound pink or red edible rose petals*
2 cups granulated sugar, divided
4 1/2 cups water
Juice of 2 lemons (approximately 1/2 cup)
Clip and discard bitter white bases from the rose
petals; rinse petals thoroughly and drain.
Place rose petals in a bowl, and sprinkle enough sugar
to coat each petal. Let set overnight.
In a saucepan over low heat, place remaining sugar, water,
and lemon juice; stirring to dissolve sugar. Stir in rose
petals and let simmer 20 minutes. Increase heat to medium-high,
and bring to a boil. Continue boiling for approximately 5 minutes,
until mixture thickens, and the temperature on a candy thermometer
reaches 221 degrees F. ( or until a spoonful dropped onto a cold plate
jells and holds its shape.) Remove from heat.
After boiling, transfer the jam into hot sterilized jars. Fill them to
within 1/4-inch of the top. Wipe any spilled jam off the top, seat the
lid, and tighten the ring around them. Cover, label, and store in a cool
place.
Makes 1 pound of jam.
Cheese with Edible Flowers
The cheese can be prepared 24 hours in advance of serving.
Use flat chunks of cheese, with edible rinds, in a variety
of shapes. (Cheddar, Jack, Brie, or Camembert, in round,
wedge, or square shapes)
* Edible flowers or herbs of your choice
* Cheese
* 2 cups dry white wine
* 1 envelope unflavored gelatin
Lay the flowers and herbs flat on top of the cheese in
the presentation that you want to display.
In the medium size saucepan over medium heat, combine the white
wine and gelatin. Stir until gelatin is completely dissolved, and
the mixture is clear. Remove from heat, and put the saucepan in a
larger container filled with ice. Keep stirring as it thickens,
NOTE: Stir slowly so you don't create bubbles. If it gets too
thick, you can reheat and repeat.)
Spoon the glaze over your cheese and spread evenly. After a few
minutes it will become tacky to the touch, then you can "paste"
on your flowers in the design pattern you planned.
Refrigerate about 15 minutes; then remove from refrigerator, and
spoon more glaze over the flowers.
NOTE: Make as many layers of glaze as necessary to cover your
decorations - can be up to three layers for a thick design. If
the glaze thickens up too much, just reheat and replace in ice.
Serve on crackers of your choice..
Story
26 Mar 2010 - 12:55pm
a message from Mother Earth/Gaia
Friday, 26 March, 2010
I really enjoy good food and I think that eating is a joy. I also enjoy listening to cultural music, designing and wearing colorful clothing, and painting provocative art. I have heard that in the near future we will feed ourselves through the solar waves of our local sun, lose our hair, and even wear the same garment. I can see how this might simplify things considerably, but why would our evolution require us to abandon customs that are unique to Earth? Isn't the earth exceptionally precious as it is, diversity and all?
The Earth is indeed unique, diverse and precious. Among all other planets there is no other Earth, just as there is no other you. Our sun has its own unique characteristics, as does the moon and our solar system, which serves as both neighborhood and community. The universe is mysterious, awe inspiring and ever changing. It could never be described as uniform or commonplace. And the omniverse, well . . . . .
Almost everything that currently resides upon the earth eats, drinks or consumes something. Some things (beings) even consume themselves, in a matter of speaking. Does this mean that their evolution is based upon moving away from diversity and toward uniformity? And if it does not, are they doomed to extinction? Couched within your question is a fear that you will somehow lose the individuality that you inherited from your ancestors and others who proudly carried the banner of freedom in advance of your generation. You are not alone in this fear and we will address it a little later, but perhaps we should explore some of the future possibilities you have listed above first.
Most people largely believe that they must eat to survive, but this is not entirely true. You must provide your body with necessary nutrients, vitamins and other organic substances essential to human nutrition. Among these, sunlight and water are vital to longevity, health and well-being. People also eat to express appreciation, as part of family customs, and because it is enjoyable to the physical senses. Humanity's historic eating habits have been diverse and have depended largely upon how food is obtained, stored, used and discarded. Individual, cultural, social, economic, and religious factors have always influenced people's eating habits and continue to do so.
A glance back at Ancient Greece would show a people practicing the art of "equilibrium eating" or the desirable middle between two extremes, excess and efficiency. This golden mean of eating existed long before today's food pyramid. The Greeks favored snacks such as chestnuts, toasted wheat, and honey cakes. Shall I tell you that some of these were specifically designed to absorb more than their weight in alcohol? A good (and wealthy) host would be sure to have these "cakes" on hand to extend the life of a banquet-like party called a symposium. A similar look back at Ancient Rome would reveal excessive gluttony, at least within some class structures and societal echelons. Roman cuisine was influenced by the enormous expansion from kingdom to republic to empire, which exposed Romans to new culinary habits and cooking techniques. Interestingly, beef was not very popular then. Cattle were working animals and their meat was usually very tough.
Modern eating habits have been heavily influenced by these early cultures. The three-course meal, for instance, is Roman in origin and the result of wealthy party givers wanting to outdo one another. The story is a rich one, but suffice it to say that the Romans, who had radical ideas on many subjects, eventually discovered that the human body was not designed for long-term excess. Known for importing almost everything, wealthy Romans began to import personal Greek physicians and surgeons who eventually prescribed the first reduction regimen, or diet. Many Ancient Romans did not believe in dieting, particularly since starvation was a means to punish the wealthy then.
Starvation is a result of a severe reduction in vitamin, nutrient and energy intake. Starvation currently affects more than 1 in 6 people in the world. Although most cases are in third world countries, the statistics would nonetheless surprise you, and it would not be a far fetched idea to take a good look at the community you live in. Starvation is caused by an imbalance between energy intake and energy expenditure. This imbalance can arise from one or more medical conditions, but is more commonly influenced by circumstantial situations such as famine or poverty.
The most common form of starvation is malnutrition, best defined as the insufficient, excessive or imbalanced consumption of nutrients. Among first world nations of the developed world, one in four people (25%) suffer from one or more nutritional disorders, conditioned by an under or overabundance in the diet. Second and third world nations can double and treble these numbers. Malnutrition poses a grave threat to the world's health and those in a position to do something about it should not ignore the responsibility, not even in the short-term. There is enough food on the planet to feed its hungry and enough water to keep the thirsty well hydrated. Humanity would do well to act wisely in this regard and in favor of those who only have a hollow remembrance of a meal in their stomachs.
Over time and for a variety of reasons humanity has experimented with eating or avoiding certain foods and food groups. Although a large percentage of today's population consumes beef, pork, chicken and fish that was not always the case, and is in fact, more recent than you would suspect. Humanity will continue its interest in animal flesh in the short term (less than 20 years) but will lessen its portion size over time as it becomes interested and then accustomed to more plant-based sources of protein. This will not happen overnight, but it will seem to. The wiring in your brain will begin to shift from one way of thinking to another and your palate will follow. In the near future your sense of smell will become more acute and your sense of taste will follow. Eyesight and hearing have both worsened during your recent technological age, but more on that at another time.
And what of those who wish to nourish themselves by other means, for this is not a new subject at all. In fact, in every age and every generation there are those who seek a way apart from the norm regardless of criticism or ridicule. Those who fill their stomachs with empty foods will empty their mouths of similar words. And those who study the science of nutrition and take into account only the visible spectrum will remain blind to at least half the possibilities. Therefore, it is best to explore this with new thought receptors. As the name implies, these new thought receptors allow you to consider subjects that are in your near future, without comparison to past conclusions, faulty, incomplete or missing empirical data. In other words, new thought receptors would not conclude that an idea is impossible or ridiculous. Why? Because these receptors typically do not follow the same sequencing path as linear thoughts do. The human brain has amazing abilities and only a minute amount of these has been tapped thus far. What the brain can conceive of, the body can most likely do, and when your brain opens the door to Universal Mind, the possibilities are almost endless. Those who believe they can sustain themselves through sunlight and/or pranic forces more than likely can. Their job is not to convince you of the fact, for that would rob them of vital energy, but to establish within themselves a deep rapport with every aspect that depends upon the vital and essential breath.
Inedia, which literally means 'to fast' is not a new concept. Many cultures, religions and disciplines have examples in their histories with both substantiated and unsubstantiated accounts of living without food and even without water. Breatharianism, Sungazing and Vitalism are all related concepts that maintain that humans can sustain their bodies on prana, or the vital force inherent in all things. Previously esoteric practices ascribed only to eastern ascetics, these practices have been gaining in popularity in the west as well. The last one hundred years or so has seen a considerable increase in those who endorse and also teach how to live on the energy given off by sunlight. Science has not validated these practices and is not likely to for the time being. Conventional medicine will not lend its support, nor will alternative practices that separate body and mind from spirit. As of this writing, there are only a handful of people upon the earth who are capable of living on light. The majority of these are not terrestrial in origin and it is doubtful that they would make their differences public. There are a few living examples who have adjusted to a moderate lifestyle that is light sustainable, but not in the long term. Some of them would tell you otherwise, but the days ahead will speak for themselves. The earth is also the modest and humble host to perfected beings who are able to manifest energetic bodies of light at will. Their bodies can appear quite solid, but are in fact isometric; crystalline systems that have three equal axes at right angles to one another. It is best to think of these as physical holograms.
Prana, or 'vital life', is only one of five life-sustaining forces that support living beings. Prana flows through a network of channels that form the structure of the subtle body. It is commonly associated with the breath, but can also be found in blood and in other bodily fluids. The auric field has many energetic sheaths that surround and protect it and one of these is also a pranic sheath. Prana sustains both the physical body and the thought-body. It permeates all living things including the Sun, which is also a source of prana. Some traditions further classify prana into subcategories that direct its vital energy first through basic currents and then onto more subtle faculties. It is possible to control the breath so as to influence and direct the flow of prana. Those who do are in command of increased physical vitality, mental agility as well as access to the gateway that exists beyond the transits of the body. Although the techniques are rather simple they must be practiced and understood, as it is possible to encounter adverse effects under certain circumstances. Even ordinary breath is sacred, because at its core is the same primordial energy as that of the all and the ALL. Controlled or empowered breath enables a connection to the cosmic forces that can lead to profound transformation in a human being. Many spiritual traditions believe that working to establish this link is paramount to all higher levels of attainment.
Our planet, resplendent with diversity, reflects light in a variety of unique frequencies and bandwidths, each offering its own benefits and qualities. Light contains all colors, which support humanity with subtle, but important nutrients. Whole or white light is pure and complete. It contains all colors, wavelengths and frequencies; sunlight does not. White Light and sunlight are not the same, but the average human would not be able to distinguish between the two.
Although light is always whole it does not always reflect its full spectrum, nor is it always absorbed. Whole Light is a pure and excellent whole food, but it may not sustain all beings, particularly those who are in the process of transitioning from one dimension to the next. A candidate who desires to live exclusively on light would need to transmute any remaining obstructions or blockages that would otherwise be deflected by whole light. In this example, the healing properties of full spectrum light would be drawn to the candidate's impasse, but the wholeness of white light would not. Sunlight cannot at this time provide the average human body with all of the nutrients it requires. It is possible to extract enough pranic force from sunlight to maintain the body at a low level of life force, but shorter intervals are suggested and for specific purposes. If you wish to live on light it is best to busy yourself with your fears and concerns, because the light will find these first so that it might heal them, which may not leave enough for you to eat. Without addressing these issues you would quickly starve and feel that you are not a good candidate for such an intense program. You may retrain your body, but you must understand its language first; you must make it your partner and not deny the requests and messages that it sends to you.
What are the advantages to living on prana? Those who choose this path must do so consciously, with a favorable disposition, and at least moderate health. Candidates should be able to guide the pranic force in sunlight through the breath or through other means to all appropriate physical and energetic channels. This requires knowledge of effective breathing techniques, both shallow and profound. Specific meditations also help to accumulate and store prana. As was said earlier, few on the planet are able to sustain them selves on prana alone, however those who do so will not hunger or thirst. Their sleep requirements will be less and their energy more balanced over extended periods of time. Those who are exceptionally adept may also be able to slow the ageing process.
What are the disadvantages to living on prana? Without specific and ongoing discipline and under certain influences, it will be difficult to receive enough nutrients. Those who fail to connect with the unique dynamics of their individual needs may not observe subtle changes in the body that indicate a change is needed. A pranic life is not for everyone and is not 100% effective given only an average quality of sunlight and air. Those who disregard the guidance above will find that as the body begins to rebel, they feel more hungry and thirsty than ever before. Their bodies will have difficulty in releasing toxins, especially if water is withheld. Some may believe that they are living on prana when they are not. In some cases cells, hair and nails will suffer; aging may begin prematurely and/or accelerate.
Can you imagine a near future where supermarket shelves are filled with packaged sunlight? What about pranic breathing chambers? Anti-oxidant rejuvenation environments infused with oxygenized light? Indeed, plans are already underway for this and more, but there is no reason to shut down your favorite pizza parlor yet! Your future is yours to make of it what you will. It will be diverse enough for those who enjoy cuisine and fine dining, and even hamburgers and fast food will be around for a while longer. But things will not remain the same as they are today, because you are changing faster than your food is changing. Your needs and desires are changing and those of your body are changing too. Savor the moments that are yours and those that you are invited to share with others.
Hair and nails is another subject worth considering. It is interesting to note that while you fear losing your individual creativity in this regard, your current choices are somewhat limited, and for the most part are determined by your genetic heredity. You struggle against this by chemical and other means and swear that one day you wish to be rid of it altogether. Nonetheless, and for the sake of discussion, in the further or mid-future, which is just more than one hundred years from now, humanity will have less total hair upon its body than it does now. Over time hair will become a recessive trait and move into a dormant array of the DNA. This will also affect the hair upon your head, which will grow in different patterns than it does now. You will not become bald in the process, at least not by current standards, and as it seen from this perspective the change will be quite attractive for both men and women. Your hair will be slightly more uniform in appearance than it is today, but how it is arranged will remain a matter of choice just as it is today. There will be styles and stylists to suit every expression. You may be curious to know that the earliest Egyptians were quite bald and adorned themselves with many different kinds of headdresses and hats. Their heads were slightly more elongated than yours and their necks a little longer, even though they were smaller in stature. They were beautiful specimens to behold, thus beauty is indeed always in the eye of the beholder.
Garments and clothing have a long and varied history upon the earth, influenced as much by climate and the availability of materials as by culture and fashion trends. Today, synthetic substitutes have all but replaced the natural skins, silks and cottons of long ago. There will be a reversal in this trend and those who advocate an organic and natural lifestyle will make inroads as they do from time to time and as indicated by the cycles of nature. That aside, humanity is beginning to envision itself as part of a galactic family. It is likely that less than forty years from now the first colonies will settle upon the moon and also upon Mars. As you might imagine these expeditions will require a completely different style of dress. The necessary garments will be much thinner than the bulky ones worn by astronauts today and made of a material that is "married" to its wearer. These unique garments will be able to regulate the health of the wearer, including vital statistics and mental balance, and even pre-determine how long each individual can safely remain in such hostile terrains. Although these garments will be constructed for first and second generation space colonies, the fashion industry will adapt and style them to suit those who favor forward looking styles. Over time, similar customizable suits will become widely available to the general population, allowing individuals to program their garments to monitor a variety of health related functions. Is this a move toward uniformity? Maybe. Or perhaps it is one of many trends, and one of the ways in which humanity accustoms itself to change.
You are individual sparks of light and no two are alike, yet you still struggle against both poles of diversity and uniformity. You are one family and one day you will come to terms with the meaning of this. Until then, celebrate your individual way of life and encourage others to do the same. Offer an opinion if it is invited, but do not impose your will upon another, nor judge the decisions they make. The physical earth will continue to evolve in its own precious ways, celebrating the diversity of life in every kingdom. My sentience will do the same, welcoming guests from other worlds, extending words of diplomacy when invited to do so, offering sanctuary to those who request it, nurturing and protecting all that is within my reach, and allowing the wisdom of the ALL to guide all things in their due course and due time.
©2007 Pepper Lewis and The Peaceful Planet.
Blog entry
23 Mar 2010 - 12:55pm
In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu.
Many of the farmers and their family had contracted it and many died. The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.
A hairdresser in AZ said that several years ago many of her employees were coming down with the flu and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work.. (And no, she is not in the onion
business.)
The moral of the story is, buy some onions and place them in bowls around your home. If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Try it and see what happens. If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case.. Whatever, what have you to lose ? Just, a few bucks on onions !
I got a P.S. from someone in Oregon. She replied with this most interesting experience about onions:
I don't know about the farmers story...but, I do know that I contracted pneumonia and needless to say I was very ill...I came across an article that said to cut both ends off an onion put one end on a fork and then place the forked end into an empty jar...placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just
like that...the onion was a mess and I began to feel better.
Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.
This is the other note.
LEFT OVER ONIONS ARE POISONOUS
I have used an onion which has been left in the fridge, and sometimes I don't use a whole one at one time, so save the other half for later. Now with this info, I have changed my mind....will buy smaller onions in the future.
Mullins Food Products, Makers of mayonnaise is a huge company and is owned by 11 brothers and sisters in the Mullins family, who would like to share what was learned from a chemist there.
The guy who gave the tour is named Ed. He's one of the brothers Ed is a chemistry expert and is involved in developing most of the sauce formula. He even developed McDonald's
special sauce formula.
Keep in mind that Ed is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially- made Mayo is completely safe. "It doesn't even have to be refrigerated.. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment.
He then talked about the quaint essential picnic, with the bowl of potato salad sitting on the table and how everyone blames the mayonnaise when someone gets sick.
Ed says that when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the onions, and if not the onions, it's the POTATOES.
He explained, onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator. It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hot dogs at the baseball park !... The Smurfs have probably have gotten to it...)
Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.
So, how's that for news ? Take it for what you will. I am going to be very careful about my onions from now on. For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.'
Also, dogs should never eat onions. Their stomachs cannot metabolize onions .Please remember it is dangerous to cut onions and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess Blue Team, bile secretions and even food poisoning.
Please pass it on to all you love and care for. Just, Cut the top and bottom of the onion off put it in a bowl... It will grab all those Blue Smurfs in the house and suck them right in... Than just throw
away the onion Smurfs and ALL...
Trooly!
Feel free to swap some recipes at our thought for food!?
Hmmmm...I have washed a kilogram of wild spinach...I have some leftover gorgonzola, what will I choose to cook?
Looking forward!
in love and spirit, peter
Blog entry
22 Mar 2010 - 8:45pm
Fast food, frighteningly slow decay: Mother keeps McDonald's Happy Meal for a whole year... and it STILL hasn't gone off
Glancing at the two McDonald's Happy Meals pictured here, you may feel they look pretty much identical.
Astonishingly, however, this is the same meal, photographed 12 months apart.
Where any other food might be a mouldy, decomposing mess after a year, the McDonald's meal shows few signs of going off apart from the beef patty shrivelling and the stale burger bun cracking.
Proof, says the American nutritionist who took these photographs, that it contains so many preservatives that it is bad for the children it is aimed at.
Joann Bruso said: 'Food is supposed to decompose, go bad and smell foul eventually. The fact that it has not decomposed shows you how unhealthy it is for children.'
Mrs Bruso left the Happy Meal uncovered on a shelf at her home near Denver, Colorado, to see what would happen. She has revealed the results on her blog, in which she gives healthy eating advice to parents.
The 62-year-old, who has eight grandchildren, admitted that the arid temperature of her home near the Rocky Mountains meant there was little moisture in the air with which to speed decomposition.
But she added that during the year-long experiment, no flies or other insects were attracted to the food.
She said: 'I had the windows open many times, but flies and other insects just ignored the Happy Meal. What does that tell you, if they can't be bothered with it?
'Food is broken down into its essential nutrients in our bodies and turned into fuel. Our children grow strong bodies when they eat real food.
'If flies ignore a Happy Meal and microbes don't decompose it, then your child's body can't properly metabolise it either.
'Now you know why it's called junk food.'
McDonald's has made great efforts to show that its food is healthy amid growing concerns about childhood obesity. All its restaurants list the calories in each item as well as the individual ingredients.
Recent research showed that each product has an average of seven E numbers. The bun has several preservatives such as calcium and sodium propionate, while the pickle slice has the preservative sodium benzoate.
The fries, which Mrs Bruso said were still golden brown after a year, contain preservatives such as citric acid and sodium acid pyrophosphate, which maintains their colour.
Source: Dailymail.co.uk
Video: The Bionic Burger Movie
The Bionic Burger video is a true story about a man who's been saving hamburgers, cheeseburgers, and Big Macs from McDonalds for over 19 years... and they look EXACTLY the same!
Read more at Bionicburger.com
I invite every fly for more taste~full recipes :)
Lets swap some?
Just some food for thought!
Love this circle of buzz,
within our own sanctuary,
fluid and tasty like honey.
Looking forward in sharing the joy of the fruits of life!
With all the clearing~issues that is left here on earth and so within us,
..we have the possibility to share our wisdom and knowledge/experience about
~food
~~our well BEing
~~~our light~body evolvement
transformation,
thru purifying and clearing!
Feel free to expand dearones,
I sense there is much truth to be aware within ourSelves!!!
I'm ready to plant the seeds :)
I will drink a glass of gratitude and blessings...*...
and I love to cook!
just for You.
In love and spirit, peter
lightworkers.org/group/92480/food-thought
Blog entry
10 Mar 2010 - 9:14pm
( Photo Disclaimer~ Do not drink tonic as a tea - please
take proper dosage which is 1 tablespoon per adult! )
For those of you who use herbal cures or remedies, here
is a Spring tonic recipe. After winter's time of sedentary
living, our bodies benefit from revitalizing, in order to
better embrace the upcoming increase in activity.
Preparing this tonic requires a little effort, but makes
alot, and the benefits are many.
Ingredients:
3oz each of the following dried, whole cut herb.
(not powdered)
Be sure to use only organic, pesticide-free herbs.
Anise seed (pimpinella anisum)
Blue violet (viola odorata)
Burdock root (arctium lappa)
Chaparral (larrea tridentate)
Dandelion root (taraxacum officinale)
Fennel (foeniculum vulgare)
Licorice root (glycyrrhiza glabra)
Oregon grape (mahonia aquifolium)
Poke root (phytolacca Americana)
Red clover (trifolium pretense)
Yellow dock root (rumex crispus)
Additional ingredients:
40 oz of Honey or Black Strap Molasses,
16 oz of Vegetable glycerin.
4 Tablespoons of Citric acid
(Found in health food stores or herb companies on-line.)
5 gallons of distilled water
Cooking tools:
Two stainless steel or glass 20 quart pots with lids.
A large strainer.
A candy or water thermometer.
Cheesecloth
In one pot add:
Anise seed, burdock root, chaparral, dandelion root, fennel, licorice root,
oregon grape root, poke root, yellow dock root and add 3 gallons of distilled
water.
Cover with lid and set on stove on warm heat for several hours, then set overnight,
so that the roots can be softened for extraction.
In the morning turn up the heat and bring the water to a low simmer for about 4 hours,
then bring to a boil for 15-30 minutes. After boiling turn off heat and strain the liquid
into a clean container by laying a layer of cheesecloth over your strainer.
In another pot add:
Blue violet, red clover and add 1.5 gallons of distilled water. Set on counter and let soak
in water over night.
In the morning place the pot on the stove on warm/medium heat to steep (not boil) the herbs
like you would a cup of tea. Let them steep for at least 4 hours then strain the liquid by
laying a layer of cheesecloth over your strainer.
Compost the strained herbs in your garden.
Mixing the pots:
Once the liquid is strained from both pots, mix together in one of the 20 quart pots, and
let simmer for about 30 minutes.
Then add:
16 oz of vegetable glycerin,
40 oz of honey (or black strap molasses for those allergic to honey)
4 heaping tablespoons of citric acid
Stir and let the mixture mingle for 15 minutes or so. When ready to bottle use a candy
thermometer to check the temperature of the liquid. You want the temperature between
185* - 190* to prevent any bacteria to grow in the tonics. Maintain this heat temperature
throughout bottling.
While waiting for your liquid to reach the accurate bottling temperature prepare your canning
jars. Sterilize jars and lids.
Once your bottles are sterilized and your herbal liquid is at the right temperature, add the tonic
liquid to the hot jars. Fill to ½” from top of jar and cap. Let cool overnight. Check to make sure
all the jars are sealed properly then store them.
When you open a jar of tonic for use, you must refrigerate it. The tonic will last for a month in the
refrigerator once it has been opened. Sediment in the bottom of the jars is normal. Give the jar a
little shake or stir to mix the sediment before taking.
Adult Tonic Dosage: 1 tablespoon per day for several weeks, or as needed.
NOTICE: Do not give to children. Do not use if you are pregnant, or are taking blood thinning agents
like Warfarin (also known under the brand names of Coumadin, Jantoven, Marevan, and Waran).
Story
12 Feb 2010 - 3:33pm
As I continue on this path, my body has become very sensitive to certain "raw foods" (such as cacao, my body does not like this) that some raw gurus claim to be beneficial to the body. I understand that my body is different and unique to other peoples bodies and I need to listen to it's signals and follow my intuition. I'm sure for some, cacao truly resonates with their vibration.
Always follow what DOES resonate with your own individual vibration which takes into account all the levels that make up the human. Some very high energy foods are too high for some sensitive individuals to assimilate as they have so much lightforce within. The same individual can tolerate a particular food one day and not the next so always be aware of the changing vibrations and fluctuations in energy. Change occur in line with emotions, temperature of the physical body, how much sleep the body has had and for a myriad of other reasons. The intuitive one is always led by the inner teachers, the higher guides of Light.
One item I am not clear on though is raw salt. Is this substance harmful in all forms, or only in the form of processed table salt? My body only seems to be happy with sodium if it is organic sodium, already assimilated within the plant... such as celery. I was wondering if inorganic salt, such as that which has not been taken in by plants and is in rock form but are not processed (inorganic), such as raw celtic sat, etc., are harmful to the body and "shut us down", as the Nine say. It would seem to me that all rock salt would be harmful and dehydrating to the body, such as drinking salt water, which contains raw, unprocessed salt. Thank you for any clarification you can provide!
You are correct in that organic salt ( that already occuring naturally within foods) is necessary and healing to the body. Certain raw salts are high in vibration and in nutrient quality if taken in the correct method and amount. We do not recommend processed salt in any form however a well nourished, in balance body can handle and process toxins causing no harm. If the body is out of balance ( such as is overweight or diseased ) then it is better for that body to be bought back into balance by reducing toxins wherever possible. Once back in balance the body moves into a position where it becomes very efficient at taking that which it needs and safely eliminating that which it doesnt.
What are your thoughts on multivitamins?
Multivitamins are food and like food there are high quality vitamins and very poor low quality vitamins with added ingredients deliberately designed to shut you down. Look for the vitamins that are closest to their natural origin with as little processing as possible, as natural as possible. Some individuals cannot assimilate synthetic vitamins at all. Others are not assimilating food as well as they might be and for these individuals vitamins are extremely advised and in some cases essential. Each individual has different vitamin requirements in different amounts depending on the overall balance of the body.
Some channels say you can eat whatever you want as long as you are happy but the Nine give specifics about certain foods to eat and certain foods to avoid which is true?
There seems to be two schools of thought regarding this. One is that you can eat whatever you want as long as you are happy and believe the food is doing you no harm. The other is that harmful substances will cause the body harm and certain foods should be completely eliminated from the diet in favour of healthy foods. Which of these perspectives are true? The answer is both of them. There are individuals on your planet who literally can eat anything they want to eat and remain in balance, in optimum health and Ascend in balance as teachers of Light, or as individuals walking a solitary path avoiding contact with others. Both these types of individuals exist. There are other individuals who must eat certain foods and eliminate others in order to be in balance. There are those who eat foods that have been deliberately designed to shut you down and these individuals ARE being shut down and cut off from their higher truth and from source because of the foods they eat. There are individuals who eat foods designed to shut you down that are immune from the shutting down process, they can eat anything they wish to no ill effect. We might add that the majority of individuals who CAN eat anything they want are the very individuals who consciously CHOOSE to eat the foods of light as in the raw earth foods full of lifeforce and they consciously choose to AVOID the foods designed to shut you down even though eating them would do them no harm.
Many different vibratory alignments within all that is humanity. This is why we say follow your intuition, your hearts, your guides, your higher light Angels and higher self aspects. Tune in to all that you do and remain in alignment in all that you do. The nutrition you eat at this point is an integral part of the Ascension journey. Those truly in touch with the flow of cosmic energy, those who feel and embrace the energy of light and truth shall know exactly the foods they need at any given point. Others are not so in touch with what they need to eat and it is these individuals that would do best following the nutrition of high lifeforce, natural, Earth foods. The more you eat these natural Earth foods, the more connected you shall become and the Stargate within shall open, bringing magik, synchronicity and wonder into your life as you assimilate the messages these living foods have to give, as you become one with their consciousness and their DNA.
WE ARE THE WHITE WINGED COLLECTIVE CONSCIOUSNESS OF NINE
video
7 Feb 2010 - 4:44pm
Excerpts from Magenta Magik Radio show "Eating for Light" on BlogTalkRadio first broadcast on January 27th 2010. Magenta Pixie discusses her journey with food and speaks about information she has received from The Nine. Miss Magikal talks about her personal detox experience from years of high levels of refined sugar intake.
Part two of "Eating for Light" will be broadcast on 7th February 2010 on Magenta Magik Radio
Music By Freeplay Music LCC
"Food Basket" photograph provided by Kroaky
video
2 Feb 2010 - 9:17pm
Magenta Pixie interviews her brother Kroaky on nutrition and food for healthy living and Ascension. First broadcast on Magenta Magik Radio Eating (for) Light on blogtalkradio 24/01/2010
Music by Freeplay Music LCC
Kroaky can be found at http://www.youtube.com/user/Kroaky
Eating (for) Light 2 will be broadcast on 07/02/2010 at 8pm GMT 3pm EST
video
2 Feb 2010 - 9:13pm
Recently I drank my very first freshly extracted carrot and apple juice. After drinking this I could feel the living lifeforce within me and I felt as though I was communicating with the carrot and the apple in some way? Sounds silly I know but can the Nine possibly speak on this experience?
I do eat a lot of junk food like cakes, pastries, chocolate and crisps but I also eat plenty of fruits and vegetables. Surely the good food cancels out the bad and I can allow myself a treat now and again if I decide that it is doing no harm?
These questions are responded to by the sixth density collective source The White Winged Collective Consciousness of Nine", through the channel, Magenta Pixie. Music by Freeplay Music LCC.
Story
1 Feb 2010 - 5:44pm
Recently I drank my very first freshly extracted carrot and apple juice. After drinking this I could feel the living lifeforce within me and I felt as though I was communicating with the carrot and the apple in some way? Sounds silly I know but can the Nine possibly speak on this experience?
When you humans ingest food it becomes part of you, it becomes one with you and all that is contained within is utilised by your body. From a biological standpoint your body utilises that which you know as vitamins, minerals and nutrients and uses these to feed your body. From the spiritual standpoint the body immerses itself in the spiritual force of the food and uses this to nourish your body. Many of the foods on your Earth not only contain poor quality nutrients but also contain no spiritual force either. Those who understand how to nourish the body with spiritual energy in ways other than ingesting food are remaining in balance even when eating the poor quality foods yet the majority of the Ascending beings who walk within knowledge, understanding and Wisdom have been led, and are currently being led into journeys of discovery regarding the foods you eat. In order to access the highest percentage of spiritual energy which is much needed at this time as you match the raising frequencies of your planet and beyond, consuming the foods highest in spiritual energy and accessing the spiritual energies from other means is the way forward for as you come into alignment you do exactly that – you align! You align with all things and you will naturally gravitate towards all that aligns and this includes your food. Many of you will need to move into physical repairing and healing and the foods highest in spiritual energy are the foods that work with the body to do this. The spiritual energy is lifeforce, it is living and holds consciousness and yes indeed it can be communicated with. You felt as though you were communicating with the carrot and the apple when you ingested their juices because this is exactly what you were doing, or it is more correct to say you were communicating with the DNA within the carrot and the apple. The DNA within living foods holds messages within. The DNA becomes one with your own DNA creating awakening and re-membering. The foods must be in a raw state in order for the DNA to become one with yours in this way. Heating the food destroys the lifeforce although a certain amount of nutrients, vitamins and minerals remain. You will be feeding your body when you eat heated and cooked food, to varying degrees depending on the quality of the food, but in order to receive the messages within the foods DNA it must be consumed in it's raw state. The Earth foods such as fruits, vegetables and to a certain extent roots contain frequency codes and keys of light within them. When these frequency codes are activated by your Sun the actual foods become stargates. When you consume these foods then you hold the frequency codes and keys of light within and you yourself become stargates. 'Travel' as we know it, true 'travel' then becomes possible. There are many who are able to create their own frequency codes and keys of light just as the Earth foods do, yet when the Earth foods are consumed as well, the human moves into the rapid evolutionary pace that is occurring on your planet now. There are those that know the codes are being grown for you and can be passed to you, to awaken you, change you and lift you into an Ascension experience. They know that if this happens they lose the control they have held for many thousands of years on your planet therefore they seek to counteract this expansion and growth by genetically engineering foods and placing certain chemicals within foods that do the opposite to the natural foods. These foods close down your keys of light and create havoc with your frequency codes. These foods are everywhere and are being consumed by many. This is why we tell you how important it is right now to follow your hearts regarding the foods you consume. The Ascending one would be wise to learn of the foods that are designed to shut you down and learn of the foods that give you the keys of light and the correct frequency codes that shall awaken you. Each one of you have the ability to discover which food is which, the information of truth shines bright on your planet and there are many living masters who are freely sharing this knowledge. Each one of you have guides that shall lead you to the foods that hold the frequency codes you need and shall lead you away from the foods designed to shut you down. You have but to ask. The foods containing keys of light exist on your planet in abundance, there are enough for each and every one of you. They are many and varied and exist in all corners of the Earth. One can grow their own frequency codes and keys of light in their own gardens or corners of their homes. The foods containing these codes are alive, they are living and they exist to be consumed by you and to become one with you. We speak predominantly of plant based foods here. If one chooses to eat animal flesh then only the animals that have consumed keys of light and frequency codes within foods themselves shall hold the codes you need. Remember when heated these codes are destroyed. It is the plant foods that shall directly pass their codes to you when you become one with their DNA.
The sensitive ones, like the one who asked this question, shall feel the lifeforce within as they consume the living foods.
I do eat a lot of junk food like cakes, pastries, chocolate and crisps but I also eat plenty of fruits and vegetables. Surely the good food cancels out the bad and I can allow myself a treat now and again if I decide that it is doing no harm?
Each one of you has free will and choice. Each one of you has the free will to eat whatever they wish. All we can do is remind you of the foods that have been deliberately designed to shut you down by those who do not wish for your evolution and Ascension. There is no food that cancels out anything else, all food is consumed and utilised. If a food creates a toxin within then the body will work hard to remove that toxin. If the body has been nourished it will have more energy reserve to deal with the toxins. As your planet's energy Ascends higher and higher in order to match that rise in energy one would need to walk in alignment in all things. The Ascending ones that are in alignment will simply not desire the foods designed to shut you down. They will be led into situations where knowledge, feeling, intuition, insight and wisdom shall be theirs. These frequencies shall lead them away from anything that is not in alignment and they shall gravitate towards all things that are there to aid, support, guide and heal. Each one of you shall of course wish for what you call 'treats' and we from the higher dimensions delight when you allow yourself these 'treats'. It is the perception of what exactly constitutes a 'treat' that should be examined by the one who wishes for truth, expansion and Ascension. One can decide to eat a particular food or indulge in a particular activity and decide that it is doing no harm. It may well be that the consciousness within the individual is at such a place that indeed, no harm shall be done. Yet again we remind you that certain foods and activities have been deliberately designed to shut you down. Consciousness has been used with intent to shut you down. In order to remain in alignment with Ascending frequencies the wise one would automatically gravitate away from these foods and activities. Each one of you has guides of highest light and love that are here to lead you away from that which does not align, you have but to ask.
We see that many of you are following the path of the Ascension. We see that these changes made in your lives, your dreams, your thoughts, your actions and in the foods you eat, the fluids you drink are not made overnight. From your perspective this is a journey and there is no judgement when one may stray from the path, as that straying also holds a valuable lesson that accelerates the forward movement. We see that the foods and fluids you consume are a very necessary part of your evolution, health, spiritual growth and Ascension and we see many of you consuming the living foods of light, becoming one with the DNA of the Earth foods and becoming Stargates enabling raising of frequency and true cosmic transportation.
We see that many of you are eating light, eating for light as you yourselves become light.
WE ARE THE WHITE WINGED COLLECTIVE CONSCIOUSNESS OF NINE
Blog entry
23 Dec 2009 - 6:25am
A successful person is one who can lay a firm foundation with the bricks that
others throw at him or her - David Brinkley. (Not.. throwing the bricks back at
them, Okay !!! :-))
It was 39 degrees Celcius in the shade yesterday.
I spent most of the time in the luke warm pool just floating there like a dead log.
I'm positive that the fact that all my kitchen tools are falling apart now has got
absolutely nothing to do with the fact that it is 40 years old...
No, no NO it is a sign that I have to hang up the oven gloves!
Mike's staple food is chips or mashed potatoes. So I was happily beating the potatoes
to death with the Masher yesterday, while staring out the window when I realised that
I was using a prong because the mashing part was sitting happily at the bottom of
the pot (which by the way has no handles left). I have only one pot with one handle
left of this set with a life long guarentee.:0 Short lives these pots.
I use a empty wine bottle as a rolling pin and the list goes on.
My last spurt as chef- par- excellance will be the pickled fish that I am going to make
today. With these tempretures we prefer cold food and salads. Summer menus are
much healthier than winter ones.
THE RECIPE - CAPE MALAY PICKLED FISH - SOUTH AFRICA
·2 lb yellowtail, scaled and filleted, skin left on
·5 cloves garlic
·2 large onions
·1 cup grape vinegar
·½ cup water
·½ cup golden brown sugar
·8 peppercorns
·4 cloves
·4 allspice berries
·2 bay leaves
·1 Tbsp masala (curry powder)
·2 tsp cumin, ground
·2 tsp coriander, ground
·1 tsp turmeric
·coarse salt, as needed
·oil, as needed for frying
Cape Malay Pickled Fish Recipe from Afri Chef The African Recipes Cook Book
Cape Malay Pickled Fish, delicious cold with salad
Roughly chop the garlic
Peel and slice the onions into rings
Firm up the flesh of the fish, by sprinkling coarse salt on both sides of
the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
Cut the fish into serving portions leaving the skin attached.
Heat oil in a frying pan and fry the fish until cooked through (Do not cover
the fish with flour or batter as normal in frying fish)
Place the rest of the ingredients in a large pot, bring to the boil, stirring
to ensure the sugar dissolves, and does not burn on the bottom of the pot.
Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass
serving-dish.
Ensure that the last layer of fish is covered with sauce.
Leave to cool and then refrigerate.
Will keep for a week in the fridge.
Pickled Fish is definitely served cold and generally served with green salad
and crisp rolls.
Much Love to you all
Bella the the Pickled Whale LOL
Blog entry
25 Nov 2009 - 11:49am
Personally, I'm a guy who is into improvisation cooking, but if you really want a recipe for Life,
this one may not be half bad.
Recipe For Life
4 cups of Love
2 cups of Loyalty
3 cups of Forgiveness
1 cup of Friendship
5 spoons of Hope
2 spoons of Tenderness
4 quarts of Faith
1 barrel of Laughter
Take Love and Loyalty, mix it thoroughly with Faith.
Blend it with Tenderness, Kindness & Understanding.
Sprinkle abundantly with Laughter.
Bake it with Sunshine.
Serve daily with Generous helpings.
Alternative Life Recipe:
1 cup greetings
1/4 cup smiles
2 large handshakes
1/2 cup love
1 tsp. sympathy
2 cup hospitality
Directions:
Cream greetings and smiles thoroughly.
Add handshakes, beaten slightly.
Add love slowly.
Sift in sympathy and hospitality and serve with humility.
See more recipes for life at:
myliferecipe.com/
Teaching
24 Nov 2009 - 3:29pm
Here are some recipes of vegan foods that I often make.
Vegan Omelette
The recipe can also be used to make vegan quiche!
Ingredients:
400g mashed firm tofu
3/4 cup chickpea/gram flour
1 tsp white sugar
1/2 tsp dill herb
1 tsp custard powder or cornflour(optional)
minced onions(optional)
1 tsp Marmite(optional)
30 dashes of McComick Season All seasoning powder(optional)
sufficient amount of water
Chickpea flour can be substituted with breadcrumbs and 1 tsp of yellow custard powder. Yellow custard powder can be substituted with 1 tsp of cornflour with a tiny bit of annatto for the yellow color.
Directions:
1. Mix mashed tofu with chickpea flour, sugar, McComick seasoning powder.
2. Mix in chopped dill, custard powder, Marmite, onions or favorite herbs and spices.
3. Add paste with sufficient amount of water to form a paste with medium consistency.
4. Pour paste onto oiled non-stick small egg pan or larger pan and shake pan to spread paste evenly.
5. Fry on both sides until brown or longer to crisp(flip in air or use 2 spatulas/pans to flip)
6. Serve with ground black pepper
Vegan Burgers
Ingredients:
800g mashed form tofu
2 cups breadcrumbs
2 tbsp Marmite
2 tbsp dark soy sauce
1 tbsp black/white sugar
1 tsp dark ground pepper
parsley(optional)
chopped onions and garlic(optional)
optional favorite herbs and spices
Directions:
1. Mix mashed tofu with dark soy sauce, Marmite, sugar, pepper and mix well.
2. Mix in breadcrumbs and mix well.
3. Mix in optional parsley, onions, garlic or other favorite herbs and spices.
4. Press mixture into a long rectangular plastic container to form a loaf. Use cling wrap if necessary.
5. Refrigerate overnight to firm.
6. Take out firmed loaf to slice into patties.
7. Fry both sides on an oiled non-stick pan till brown.
8. Serve with barbecue sauce or other favorite sauce.
World's Best Vegan Crab Cakes
This is a recipe I created. They tastes just like real ones!
Ingredients:
400g soybean meal
800g mashed firm tofu
1 cup breadcrumbs
extra breadcrumbs for coating
1 tsp salt
1 tsp ground pepper(optional)
1 tsp white sugar(optional)
Soybean meal can be bought from the tofu section of Japanese supermarkets. It can also be made by soaking soybeans for 6 hours, boiled till soft, blended with water and boiled to form soy milk, and then obtained from the filtered soy milk.
Directions:
1. Mix mashed tofu with soybean meal and breadcrumbs.
2. Add salt, pepper, sugar, additional favorite herbs, vegetables or spices.
3. Refrigerator in a sealed container overnight to firm.
4. Form mixture into balls and coat with breadcrumbs and then press into flat circles.
5. Deep fry or bake in oven with sufficient oil to crisp on both sides.
Orange Lentil Curry
Very delicious and fulfilling!
Ingredients:
1 1/2 cup orange lentils
2 tbsp curry powder
2~ cups water
dash of dark soy sauce
1 tbsp black/white sugar
1 tsp salt
Directions:
1. Add lentils to water and boil.
2. Add curry powder, soy sauce, salt, sugar and cook till medium consistency.
3. Serve with rice or bread.
Chinese New Year Peanut Cookies
These cookies are good for anytime of the year and are too easy and delicious to make. The eggs are left out from the normal recipe. The original recipe calls for coarsely grounded peanuts and black sugar, and has half a peanut on top of each cookie. You can also use finely grounded nuts to make softer cookies.
Ingredients:
2 cups flour
1/2 cup coarsely/finely ground roasted peanuts
3/4 cup black/white sugar
sufficient amount of soy oil
Directions:
1. Mix flour, peanuts and sugar together.
2. Add a little oil at a time until you can shape the mixture into non-sticky balls.
3. Press balls into slightly flatten circles.
4. Bake at 170 degrees for about 10-12 minutes, or 160 degrees for 18 minutes.
Blog entry
16 Nov 2009 - 1:55pm
Is this what we want with our food?
No, I don't think so!!!!
love and light
Ester
Blog entry
13 Nov 2009 - 7:37pm
Hi dear lightworkerfriends,
I will invite you to a new lightgroup "thought for food", the place where we can share expierences of gardening and cooking.
Most of all enjoy the richness of Mother Earth.
When you want to share your wisdom about food or you have some questions, join us!!!
Exchange ideas, recipes or seeds.
lightworkers.org/group/92480/food-thought
We all want to live healthy and we all love to eat :)
((((((((O)))))))
Love and light,
Ester
Blog entry
9 Nov 2009 - 3:02pm
The Wisdom of Food
(extracts)
By Rama Nathan
www.evernewjoy.com
“Paradise foods, my own term, are Goddess foods, foods that are still in the same state that our Mother Earth made them.
When you eat Paradise foods (raw unprocessed whole foods) you are as a child receiving directly the gifts of your Mother, without altering them in anyway.
There are many foods that qualify as Paradise foods because they are in their natural state, but here are a few of my favorites, that I myself eat on a frequent basis:
Fruits
-apples
-oranges
-pears
-grapes
Leafy Greens and other Vegetables
-romaine lettuce
-collard greens
-iceberg lettuce
-celery
-cucumber
-wild greens
Nuts That Are Fresh From Their Shells
(I crack the shells myself with my teeth)
-brazil nuts
-almonds
-hazelnut
-peanut
-macadamia
Maybe these foods themselves are not as inexpensive as fast foods, but they give you vibrant health and you need to eat less food when you eat food that is still vital and alive.
Then, you can enjoy your body and your health and your beauty and thus your whole life, since your body comes with you wherever you go.
The Wisdom of Food
And so today I want to remind you of the wisdom that is present in the foods of the Mother Goddess, the Paradise foods.
Each food has its own natural wisdom because it grew up in perfect Nature.
Think about it!
If you are holding an apple and eating it,
that apple has spent every day of its life
in the sun and the rain.
That apple has seen the moon,
continuously during all her cycles.
That apple has looked during all the daylight hours,
at the beauty of Nature that is around her.
That apple has said hello to the stars,
during every night-time of its life.
The apple you are holding and eating,
has been a witness to the Vast Beauty of Creation
for every moment of her life.
When you eat such an apple, you are imbibing all the beauty and the wisdom that she has cultivated in herself throughout her lifespan of gazing only at beauty.
How wise would the people around you be if they gazed at nothing but beauty, all day and night?
How wise would the people around you be if they spent all their time in Nature, living according to Nature's laws?
Every food that you eat that is a Paradise food has so much wisdom to offer you!
And every food's wisdom is different.
An apple has wisdom to teach you about the lung region of your body, whereas oranges teach you about the womb/prostate region.
Nuts can help you empower your brain and nervous system, while leafy greens help you build muscle.
The Paradise foods are wise because they are beautiful.
Wisdom and beauty go together.
Things that you see that are naturally beautiful are also wise.
For in this physical plane of Creation that we live in, Beauty and Truth are One.
If something or someone you encounter is truly naturally beautiful, without adornments or cosmetics, then you are encountering wisdom made manifest, truth in a body.
I don't know about you, but all Paradise foods look beautiful to me.
Celery, mangoes, pineapple, brazil nuts, cauliflower, and yams, they all look beautiful to me!
Automatic Help With Living Your Life
Paradise foods have so much beauty and therefore wisdom, and vitality, that they can literally help you live your life.
The wisdom in the food can help you resolve situations in your life.
Watermelon can teach you how to lift heavy weights in a new way so as to keep your back healthy.
Oranges can help you to heal and enhance your relationships with yourself and other people.
Nuts can help you think better and connect to your Higher Self.
Different foods have different wisdoms that will literally flow through you and help you go about your day.
The more that you learn precisely how different Paradise foods empower you, then you can eat specific foods for what you are experiencing in your life.
So if I am wanting more Cosmic Connection, I eat more nuts!
If I know I will be exercising soon, then I eat more leafy greens for rapid muscle growth.
If I know I need to clean my lungs from air pollution, then I eat more apples.
Let Mother help you.
Let your Mother help you.
Let Her caress you from the inside out as your food.
Choose of Her gifts, of Her bounty, the gifts that will help you most in your present life circumstances.
Then you will see the Love of your Cosmic Mother as your food.
You will see the Love of your Planet for you, as your food.
Then you will be happy and beautiful as the animals of Nature are, who eat only Paradise foods.
Your Mother longs to help you, but you must receive Her gifts unaltered.
When you consume Paradise foods, unprocessed foods that are in the same state that your Mother made them to be in, then you are letting the Goddess help you.
Do not casually refuse to notice how great the help of the Goddess can be in your life.
She can revolutionize your entire experience of life!
She maintains every particle of your body.
She IS your body, which is composed of Her Body's materials.
You are a living manifestation of the Goddess.
Do not casually refuse to accept and enjoy your own nature as a Being.
You were designed a certain way, by your Mother, and you are meant to live a certain way.
Those that have rejected the Divine Plan of Nature hunt for the Divine Plan elsewhere in vain.
The Divine Plan IS Nature.
The plan everyone is looking for is right in front of them.
It is that simple.
If you want to understand and enjoy the Divine Plan of Nature, simply eat the foods that Nature produces.
It isn't that hard of a thing to do.
As you eat Paradise foods you will re-enter Paradise, where your Mother put you in the first place.
Consider being like a kitten who remains where her Mother puts her, knowing her Mother has great wisdom and will only put Her kitten someplace wonderful and safe.
Your Mother placed you in Nature and surrounded you with beauty and wonderful foods to eat.
Consider helping to re-establish the reign of Nature on this planet by eating Beauty, so you can be Beauty, so you can spread Beauty with the wonderfulness of your own life.
Your life will become Paradise as you eat Paradise foods.
I tell you this from my own personal experience.
Listen to your own body.
No matter what, you must attune with your own body, because the subtle nuances of daily dietary intake can only be mastered through an independent attunement with your own body.
I wish Paradise unto you!
Paradise is so much fun!
To simplify your life dramatically,
let me remind you
that Paradise is Nature
and She is all around you.
Victory to You!”
Blog entry
22 Oct 2009 - 1:42pm
From Mother Earth News
*Warming Winter Soups
By Roberta Bailey*
Soup season is right around the corner, and if you have a garden, the best
ingredients are just a few steps away. Fresh produce from your garden or the
farmers market is the key to flavorful homemade soups. Whether it's a
chilled berry purée, a light brothy soup or a thick, creamy winter warmer,
once you've tasted the rich and comforting results of your labors, there's
no going back to soup in a can. Plus, homemade goodness doesn't have to mean
spending all day in the kitchen. With a good stock ready to go, basic
kitchen staples and fresh produce, you can put a delicious soup on the table
in about half an hour. And most soups freeze or can beautifully, so you can
put a scrumptious soup together one day, and enjoy it for many meals to
come. You may have heard that soup always tastes better the next day — it's
true! Homemade soups cost a lot less, too — especially if you garden. If
not, look for great end-of-season deals at the farmers market, and stock up!
*The All-important Soup Stock*
Soup stock is the often unnoticed foundation that makes a soup full-bodied
rather than bland and watery. It's a flavorful liquid in which vegetables,
meat and/or fish are cooked slowly, in order to extract their full essence.
Making soup stock is a perfect companion to gardening. Simply toss your
less-than-perfect culls (complete with trimmings, leaves and peels) and
those too-small-to-peel garlic cloves and potatoes, plus a few herbs and
seasonings into a heavy pot filled with water. (I find that starting with
cold or room temperature water helps the veggies exude even more flavor.)
Then just let it simmer while you go about your day.
You can keep plenty of stock frozen and ready to use. If you have a little
extra room in the freezer, you also can store veggie trimmings that would
have ended up in the disposal or compost pile, until there's enough for
great stock.
Soup stock can be based on vegetables, fowl, beef, fish or even miso.
Experiment with different ingredients to suit your tastes and use what's in
season and on hand. You don't need to peel any veggies — the skins add
nutrients and flavor. Just rinse the dirt off. With chicken, skin is
optional; it provides more flavor, but also more fat. Simmered bones add
calcium and other nutrients, but you can leave them out if you prefer.
After letting it simmer for a couple of hours, strain and discard the
solids, then allow the stock to cool. Don't let it sit around any longer
than the time it takes to reach room temperature. If you don't intend to
make soup immediately, freeze or refrigerate the stock for later use.
*
Traditional Techniques*
Soup stocks can be enriched or thickened by adding wine, cream, puréed
vegetables, miso, or starches such as wheat or oat flour. If you're
inventing a soup with whatever is on hand, here's a great way to begin:
Sauté diced onions, celery, carrots, garlic and herbs in just enough oil or
butter to coat the bottom of your pot. Brown the vegetables slightly, then
deglaze the browned bottom of the pot with stock or dry white wine.
Once the pan is deglazed, add half your stock and the ingredients that will
take the longest time to cook. Bring to a boil, reduce heat and simmer until
the vegetables are almost done. Next, add enough stock to create the desired
volume. Return to a boil and add the remaining ingredients. Remove from
heat. Adjust seasonings and allow the soup to sit for as long as possible
before serving, to let the flavors meld.
To freeze soup, allow about an inch of space in the container for expansion.
To can soup, pressure can according to recommendations for the least acidic
ingredients, typically 30 to 50 minutes at 10 pounds pressure. (For more
about canning, see Learn to Can for Homegrown Flavor, August/September
2005.)
*Instant Flavor Enhancers*
To add even more depth to your homemade soups, try some of the following
tried-and-true techniques for boosting flavor:
•Add grated or puréed potato, squash, zucchini, onion or garlic early in the
process; they'll eventually dissolve.
•Pop in an herb-infused ice cube. (Blend fresh herbs with oil and a little
water, and keep frozen in ice cube trays.)
•Add a hefty dollop of tomato paste, honey, molasses, nut butter, pesto,
miso or nutritional yeast (the base of many bouillon cubes).
•Spice up soups based on tomatoes, beans or cream with dashes of nutmeg,
cinnamon, cumin or chili powder.
•Add complexity with red or white wine, cognac, brandy, sherry,
Worcestershire sauce, hot sauce, lemon juice or vinegar.
Now it's time to try one of the following recipes. Or take "stock" of what's
in your kitchen and garden, find the best market deals, and experiment away!
----------------------------------------------------------
*
BASIC VEGETABLE STOCK*
8 cups water, cold or room temperature
1 to 3 large onions, unpeeled, quartered
1 large carrot, scrubbed, quartered
2 cups potatoes, unpeeled, quartered
1 head garlic, unpeeled
3 ribs celery, with tops
4 sprigs parsley
2 tsp salt or tamari soy sauce
Sprigs of fresh or dried herbs: oregano,
basil, rosemary, sage, bay leaf, etc.
1/2 cup nutritional yeast (available in bulk at natural food stores)
1 tbsp white miso (use brown or red for a bolder flavor)
In a stock pot, combine all ingredients except nutritional yeast and miso.
Bring to a boil, then reduce heat to medium-low. Let simmer for 2 hours.
Allow stock to cool, then strain and throw the solids on the compost heap.
Whisk in nutritional yeast and miso. (Miso contains live enzymes, so it
should not be boiled.) Use immediately, refrigerate or freeze. Yields about
7 cups.
----------------------------------------------------------
*TOMATO TORTILLA SOUP*
11/2 cups onions, chopped
5 large cloves garlic, minced
3 tbsp olive oil
1 to 2 chilies, minced
1 medium sweet pepper, minced
1 tsp ground cumin seeds
1/2 tsp oregano, fresh or dried
1 pound chicken breast, cubed (optional)
4 cups fresh tomatoes, chopped
3 cups vegetable or chicken stock
1 cup fresh or frozen corn kernels
1/3 cup freshly squeezed lime juice
Sea salt and freshly grated pepper
Monterey Jack cheese, grated
Tortilla chips, crumbled
Fresh cilantro or parsley, chopped
In a large pot, sauté onions and garlic in oil until translucent. Add
peppers, cumin, oregano and chicken (if desired). Sauté until chicken is
browned, or about 10 minutes if making a vegetarian soup. Add tomatoes,
cooking over medium heat until they release their juices. Add stock and corn
kernels. Simmer 15 minutes. Add lime juice, and salt and pepper to taste.
Serve with grated cheese, crumbled tortilla chips, and cilantro or parsley.
Serves 5.
----------------------------------------------------------
*FRESH GARDEN MINESTRONE*
Substitute ingredients liberally with whatever is available or in season.
1 cup dried cranberry beans
4 quarts vegetable stock
2 bay leaves
3 cups fresh shell beans
4 large onions, diced
10 cloves garlic, minced
1/3 cup olive oil
1 mild or hot pepper, minced (remove seeds for less heat)
2 sweet peppers, diced
6 large ripe tomatoes, chopped
Pinch allspice
2 tsp summer savory
1 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
3/4 to 1 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
Sea salt and fresh pepper, to taste
2 cups corn kernels (about 4 ears)
2 cups green beans, chopped
1 cup carrots, diced
2 to 3 cups greens, chopped
3 cups cooked pasta
Parmesan cheese, freshly grated
Soak dry beans overnight and drain in the morning. Simmer them in stock with
bay leaves about an hour. Add shell beans, and simmer until all beans are
soft, about another hour. In a large skillet, sauté onion and garlic in oil
until translucent. Add peppers, and sauté a few minutes. Add tomatoes,
increase heat and stir five minutes. Add allspice and all the fresh herbs
except basil and parsley. Add mixture to the beans. Bring to a boil, then
simmer. Add basil and parsley (saving a little for garnish), salt, pepper
and remaining vegetables. Simmer 20 minutes more. Add greens about 5 minutes
before serving. Serve over cooked pasta. (You can cook the pasta in the soup
instead, but be sure to not overcook it.) Garnish with parsley, basil and
freshly grated cheese. Serves 10.
----------------------------------------------------------
*BLEU CHEESY BROCCOLI POTATO SOUP*
1 large onion, diced
1 leek, cut into thin rings
3 large cloves garlic, minced
5 tbsp butter or olive oil
2 to 3 medium potatoes, grated
1 carrot, grated
1 green pepper, seeded and diced
1 large head broccoli, chopped
4 cups vegetable or chicken stock
5 ounces bleu cheese, crumbled (milder cheeses can be substituted)
1 cup half-and-half or cream
1 cup milk (all dairy can be replaced with soy milk)
1/3 cup dry sherry
Sea salt and freshly ground pepper, to taste
Fresh parsley, minced
In a large pot, sauté onion, leek and garlic in butter or oil until soft,
about 5 minutes. Add potato, carrot, green pepper and broccoli. Sauté 2 to 3
minutes, then add stock. Simmer until all ingredients are soft. Purée soup
in a food processor or blender. Heat purée over medium heat, stirring in
cheese, cream and milk. Simmer a couple minutes, then add sherry. Add salt
and pepper to taste. Garnish with parsley. Serves 6.
----------------------------------------------------------
*SWEET CORN AND RED PEPPER SOUP*
7 cups vegetable or chicken stock
8 ears fresh corn on the cob, shucked
1 medium carrot, grated
1 large onion, chopped
1 clove garlic, minced
1/2 cup green pepper, diced
2 tbsp vegetable or organic canola oil
2/3 cup raw cashews
1/2 cup dry sherry
Sea salt and freshly ground pepper, to taste
1 medium red bell pepper, finely diced
Fresh parsley or cilantro, minced
In a heavy pot, bring stock to a boil. Add ears of corn and simmer 5
minutes. Remove corn and set aside to cool. Cut kernels off cobs. Then use
the back of your knife to scrape the "milk" off the cobs into the stock. In
a skillet, sauté carrot, onion, garlic and green pepper in the oil until
soft. Blend corn kernels, cashews and sherry in a food processor with enough
stock to help purée the mixture. (For more texture, save some ingredients
from the food processor, and add directly to stock.) Add purée to soup pot,
and bring to simmer. Season with salt and pepper. Serve garnished with red
pepper and parsley. Serves 6.
----------------------------------------------------------
Share with Love,Rosalie xo
Blog entry
15 Oct 2009 - 5:58pm
I received this as an email forward- don't have the person who wrote it but felt guided to pass it on to those its meant for!
It's been said that God first separated salt from fresh water - made dry land - planted a garden - made animals and fish - all before making a human.
He provided our needs before we were born. You don’t know what you don’t know!
God left us clues as to what foods help what part of our body!
I guess you could call it - God's Pharmacy! Amazing!
A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye... And YES, science now shows carrots greatly enhance blood flow to and function of the eyes.
A Tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food.
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food.
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three (3) dozen neuron-transmitters for brain function.
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
Celery, Bok Choy, Rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body.
Avocados, Eggplant and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine (9) months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Figs are full of seeds and hang in twos when they grow. Figs increase the mobility of male sperm and increase the numbers of Sperm as well to overcome male sterility.
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
Olives assist the health and function of the ovaries
Oranges, Grapefruits, and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.
Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, Garlic, also helps eliminate waste materials and dangerous free radicals from the body.
Blog entry
28 Sep 2009 - 8:02am
now I am curious
I have been a vegetarian for about a month and a half or so and today will be my first day where I decide to go full blown raw vegan for a week. I know that eating the meat food has the whole death process and all that but I was wondering what is this going to do for me spiritually? I'm curious because I have been a vegetarian and I feel fine, I haven't been in the mood to eat any kind of meat what so ever, and of course some of you are probably saying, month and a half, HA what a newb, BUT I am still a newb going strong! Well, anyways, I'm hoping someone can open my eyes. I have been looking on youtube for some ideas on what it does but I just keep finding people talking about it being a raw vegan instead of what it does for the spirituality. ANYWAYS, I hope someone can give me some insite (sp?)
thank you very much
-Vincent-
Blog entry
28 Sep 2009 - 8:02am
now I am curious
I have been a vegetarian for about a month and a half or so and today will be my first day where I decide to go full blown raw vegan for a week. I know that eating the meat food has the whole death process and all that but I was wondering what is this going to do for me spiritually? I'm curious because I have been a vegetarian and I feel fine, I haven't been in the mood to eat any kind of meat what so ever, and of course some of you are probably saying, month and a half, HA what a newb, BUT I am still a newb going strong! Well, anyways, I'm hoping someone can open my eyes. I have been looking on youtube for some ideas on what it does but I just keep finding people talking about it being a raw vegan instead of what it does for the spirituality. ANYWAYS, I hope someone can give me some insite (sp?)
thank you very much
-Vincent-
Blog entry
24 Sep 2009 - 9:03pm
Today I had a garden/kitchenday, because I picked turnip-tops and cooked them short.
They went into the freezer, so we can take them whenever we like.
Yesterday it was the time for the pumpkin, from one of them I made a sweet bread.
One of the pumpkins I save for haloween.
After that we we went for a lovely walk in the wood where a little squirle run in front of us, so sweet.
Then we discover a beautiful piece of pinewood, it was a realy healing walk in the wood and the sun.
It was a summer with a touch of autumn.
love Ester
Blog entry
21 Sep 2009 - 7:02am
At the beginning of the summer I get some beans, I've get them from a friend who is connected with a munk.
These beans the munk make a rosary of, this munk says you can plant them as well.
Before I plant the beans I went googling for the name I've only the dutch name: "Holy" beans or "Monstrans"beans.
Maybe one of you know the correct name of this peas/beans.
I planted the beans it was a joy to watch how they grow, they grow fast and good.
Last weekend I picked the first beans, yesterday dinner was a party so well tasted this beans.
The tast of vegetables from your own garden is so rich and pure, I feel so much gratitude for my garden.
I have a garden that makes me rich, For each of you who have a garden also take a chance and do the same.
You need only a smal part of your garden to grow a few fruits or vegetables.
Whatever is growing in my garden I share, that's for me the best part a happy person which get some fresh vegetables or marmelade.
Again a lot of gratitude from me to motherearth and thanks to the sun to shine richly in our garden.
Love,
Ester
Blog entry
14 Sep 2009 - 1:21pm
I have always been a hippy at heart but my eight to five government desk job paid for my stonewashed jeans and computer to listen to my Pink Floyd mp3s. There was something wrong with this high definition picture. I always knew that but I wasn’t sure what to do to make the changes I wanted to see in the world. Why do we work to make money to pay for antibiotic loaded genetically altered food when we could be working to grow our own organic food? Why are we buying water in toxic plastic bottles that pretends to be from some secluded mountain stream in Canada when it is actually just tap water from some guy’s basement in Milwaukee? All I wanted was a place to grow my own food and get away from the insanity we call civilization.
My mother worked for a senator in for many years and would drive back and forth between Jacksonville and Tallahassee. She suddenly got the urge to search for land to buy on the outskirts of Tallahassee. When she found the spot that really called out to her the owner wasn’t so sure he was ready to sell after all. So she would drive there on the weekends and just camp out all alone. She had it in her mind that this place was going to be hers no matter what and she longed for the same peace and tranquility that I did. While I was busy trying to survive wild teenagers in Jacksonville she was spending her weekends in a tent with bugs and snakes on some man’s property. I really believe that the man finally decided to sell it to her because he felt sorry for her and thought she was crazy.
Mother eventually bought a storage barn and converted into quite a fancy little cabin. She spent years with a camping stove and a chemical toilet. Her big moment was when she finally got well water. She hung up a portable shower and stood under it one day with such eagerness and excitement. The arctic chill of the well water as it rushed out of the hose nearly knocked her unconscious. After she had the tub, toilet and stove brought in I decided I would move out there with her.
I got a job working for the Department of Agriculture and made the forty-five minute drive every day to my boring little office. The drive was the best part of my day. And every day at lunch I would rush out of the office whether I was hungry or not to drive to the park and just stare at the trees. All I could think about was living off the grid. It was my dream. I would say to my husband and mother “We have to be prepared. What if the economy collapses?” and “The Mayans weren’t just making that stuff up you know, about the end of the world.” Not the end of the world, I would elaborate but the end of the world, as we know it. “We have to have a backup plan. We have to be able to take care of ourselves”. Of course they thought I had lost my mind. But a couple of years later the signs of the times began with the collapse of the US economy, the automobile and medical industry, insurance companies, disclosures of corruption, reconstruction, the need for new clean energy and the explosion of the Green industry. So we decided to plant our garden, by some chickens and some bees and stock our pond with fish. But it wasn’t all that simple.
You would think it is as simple as buying some seeds and planting them and it should be but we have been so spoiled and conditioned and we have lost so much knowledge. I have no doubts that if all the stores were to close tomorrow we would all go insane and starve, all but the smart farmers. There are critters that will eat your plants from grasshoppers to wild hogs. They say you should rotate your crops to reduce disease and bug attacks. You need fertilizer so you have to have chickens or goats or horses or cows. Then you have to feed them. We opted for chickens. Then I thought I would be clever and buy worms to breed so I could feed those to the chickens and eventually would not have to feed them store bought feed. But the worms cost forty bucks and the guy tells me they are picky and they have to have this and that. I am thinking “They are worms for god’s sake!” Being self-sustained was costing us a fortune.
All was not lost. Now that the chicks are old enough to eat bugs they are free ranging, eating from the compost pile with worms and all over the place. We have plenty of bugs! We tried picking the Catapillars off of the plants to give to the chickens. Oh the moral dilemma that arises from this! First there is a debate over whether we should pick the bug off the plant and squish it or give it to the chickens. “I can’t squish it, you do it”. Then we reluctantly give it to the chickens but they are not interested. So we took the Catapillar to the pond and threw it in for the fish. We waited patiently. No fish. The Catapillar then hitched a ride on a Lilly Pad. “Ahh. We sighed” Then it fell off and began to flail in the water. Oh no. Now we have to rescue the Catapillar. So I reach in with a stick pull him out and toss him into the woods. And this is how I spend my days.
We have three beehives and planted a field of wildflowers for them. The honey will be ready to harvest in October here in Florida. So we are learning all we can about keeping the bees healthy and safe without spending tons of money. The beekeeping industry is huge and it has been commercialized just like everything else but it doesn’t have to be. People have been “borrowing” honey from bees since long before man made hives. We don’t really need all of the fancy extras, but it makes the job much easier. It has been difficult not to go all HGTV and buy everything they tell you that you need. It’s bad enough that my mother wants to decorate the beehives like condos. Smoking the hives is the most intimidating part of the interaction with the bees. Once you get that down the rest is easy. The goal to not set your self on fire as my husband did and to know as much as we can about them and assist in reestablishing the bee population as it has dwindled due to disease and human carelessness with fertilizers.
We use the chicken poo/compost for certain things in our garden but mostly the compost alone works just fine as fertilizer. We choose to grow things that grow well in this area like cucumber and watermelon and snow peas. We eat what is in season. We work with nature and not against her. The key to survival is to know the plants and animals that you are living with in a symbiotic relationship. Know the earth and her cycles. This kind of knowledge is true wealth. My journey to become self-sustained has shown me that we can go way beyond growing our own food. As I began to really sink into this Wild Haven as my mother calls it I began to realize that we were surrounded with edible flowers and roots that the Indians used. They lived right where we are now on the water. We frequently find pieces of their pottery made from the clay around the pond that used to be a lake. They didn’t have a car to zip over to the local convenience store for some bread. They crushed Passion Fruit and Yucca roots for food and they fished and gathered berries. The water was pristine and the land uncontaminated. They were not farmers and yet they flourished. Humans need so little really, to eat and to be healthy. We get our nourishment from the sun just as plants do. I began to practice sun gazing months ago and have found that now I crave very little food and my body tells me what I need when I need it. Everything that we need is free. We have to stop thinking of a garden as this fenced off place that we control. The garden is all around us. It is earth and we are her caretakers.
Blog entry
10 Sep 2009 - 3:46pm
Today I felt the richness of Mother Earth, it started with collecting grapes.
From that grapes I made juice after that from that juice I made Jelly.
Jelly is so healhty for our body, because it helps to admit the calcium out of our food in to our system.
It's so easy to make with fresh fruitjuice or fruitparts and gelatin. Give it a try.
From the rest of the grapes I made wonderfull sweet marmelade, the grapes you can mix with apples mmm... that tast good.
When my kitchen was clean from the grapes, it turned red and sticky, I went for a walk with our dog.
On that way I found and collect Hazelnuts.
It is such a joy to see what is growing in your own neighbourhood or in your own garden, the best part is you can share it with everybody.
Look around and enjoy of all what Mother Earth gives us and share with Eachother.
Love,
Ester
Blog entry
7 Sep 2009 - 7:56am
Hello,
Summer is almost over and autumn arrives, that means a lot to do in the garden.
This year it was the first time I grow my own vegetables and herbs,what a joy!
Aspecially vegetables who lot of us are forgotten, like purslane and leaf beet.
The most beautyfull part of gardening is to watch how it grows and tast the rich flavours of the vegetables. I don't use anykind of insecticide just a bit of fertilizer.
The most important part is to care the plants a lot of love.
When the vegetables ready to pick then comes the pleasure of looking for recipes and of course the cooking.
I want to share my expierences with others and when possible exchange some seeds from all kind of flowers/plants/vegetables.
love,
Ester
video
26 Aug 2009 - 5:51am
Jay Kordich was born Aug 26th, 1923.
He introduced the idea of juicing to North America.
http://juicedaddy.com/
Blog entry
25 Aug 2009 - 1:55pm
Monday, August 24, 2009
999-The Completion of Biological Restructuring
Does this blog make me look fat?
If you are one of the many millions afflicted with what I call AIS (Ascension Inflation Syndrome)...aka, for all you first-wave fatties out there...this one's definitely for you.
I apologize if my tone turns to disgust and discrimination....but none of you slender folk are encouraged to read on. In fact, you will be totally bored anyway because this is going to be one... long... fat... rant.
Oh, and for those of you who thought I had risen above sarcasm...fat chance.
Yep, I am so over the fat thing. And I know I am not alone in this because it has to be one of the most complained about biological aspects of ascension and quite frankly, the one I hate the most. Yes, even more than monkish isolation, heartbreak, loss, chronic fatigue, incessant clearing, lack, financial deprivation, and my favorite...emotional instability.
If this were a contest, fat would win...hands down.
Does this make me sound superficial?
For those of you who are thinking, "well, now that you mention it...", you are clearly one of the skinnies and I plainly stated that this post was strictly for the chubbies. Besides, I assure you that should you yourself try on this bulky fat suit, you too would be nearly repulsed.
And for those of you out there who are thinking of emailing me with advice on organic, raw, whole, vegan/vegetarian eating...save your energy...this fluctuating 20-40 pounds ain't like that.
It's more like this...the more we don't eat, the fatter we get cause our body needs water to safeguard our cells and weigh us down, to keep us grounded and protected from electromagnetic electrocution. That plus the protein cravings are so intense from all the biological changes that even small children look like pork chops.
And if 9++ years of heavy, water-balloon inflation weren't enuf of a struggle to carry around on our already weakened joints...then try tacking on an extra 10 pounds for what just amounted to be the worst 3 months of the worst years of our lives. Just to spin some perspective on this...last I checked, pregnancy is 9 MONTHS. This process has not only been 9 YEARS for most of us, but it has been 9 YEARS stuck in the 3d trimester! Ludicrous.
Seriously here...am I the only one who's morning prayers include NEVER bumping into a childhood friend... or worse, foe?
Luckily I live hours from where I grew up so the possibilities of this are slim...but then there's always facebook and the haunting realization that you could be tagged any minute in a recent photo by some innocent and unsuspecting family member at your cousin Jean's wedding.
I don't know about you people, but some days I look in the mirror (or at a photo that I haphazardly failed to dodge) and it is quite a shocking revelation.
Come to find out, I still don't look ANYTHING like I feel. Do you?
It is quite a bizarre experience, comical even, to have our heads caught in the higher realms and our bodies stuck in the lower ones...and it absolutely requires an ungodly amount of patience and love to wait for our very dense and heavy flesh to match our light and free minds.
Luckily tho, there is a point to all this complaining....I have some relatively good news to share!
Right around the new moon period on the 20th, I started to feel the bottom fall out again. Most everyone around me was complaining of the usual August symptoms of B L O A T I N G, clogged ears/ear pain, sinus headaches, vertigo, weakness/faintness, heart flutters/palpitations, neck & back aches, heartburn/indigestion/nausea lethargy, fatigue, deep creepy sleeps/insomnia, weird dreams, itching/rashes, rage, depression, grief, sadness, crying bouts, irritability and the like...but seemingly with more intensity than usual...so I knew something big was up.
You may have experienced this too, but after spending so many days feeling centered, creatively inspired, and generally aligned with the fast moving new energy (since the eclipse on the 6th) it was pretty jolting to feel my energy level plummet like that again. Mostly because this ascension process transforms us into present-moment idiots where we seemingly forget in the first 5 minutes of feeling good just how ridiculous and awful life has been for a decade...that is until it creeps up and steals our life force again.
So naively shocked that I was "here" again, I did what every person on the path to mastery would do...I had a meltdown.
This didn't last very long because within seconds I was surrounded with an overwhelmingly loving reminder that this was in fact, very temporary and on point with our arrival in the new & true. What I heard was that the new moon that just passed marked the completion of the biological restructure phase for the first wave way-showers/path-pavers/trail-blazers/forerunners.
Apparently our 12 layers of multidimensional perspective were fully activated, rewired and attuned to 5th dimensional frequencies during the time of the new moon/Annual World Conference on Illumination.
These powerful events downloaded the next phase of the divine plan into the lightworker grid and are affecting all who are operating from the new timeline...and, as is the process, we are now slowly integrating these new energies into our bodies and will continue to re-calibrate until the 999 (09/09/09) portal.
So like always, we need to ride this out and see where it takes us. But in the meantime, be sure to listen to your body because most likely it is telling you to LAY DOWN a lot lately. No doubt rest is getting very boring, but it is really the most beneficial thing you can do for yourself right now...our bodies are going through a lot. And remember that if you don't honor your body's requests, most likely you will be knocked down like a bowling pin anyway...so heed your higher call.
Bottom line is this...the hard work is over. As of the June solstice we are no longer required to clear/transmute/dismantle or carry the weight of the lower vibrations ever again. We are exhausted, yes, but dragging ourselves to the finish line...and yes, there is an end to this grueling phase.
If you were one who started to experience the rapid flow of the new energies (new connections/opportunities/abundance) infiltrate your life just after the lunar eclipse and then suddenly STOP, no worries....I was informed that this was just a bleeding crack in the vault, a taste test of what's to come followed by another short period of stillness to finish up last minute details while we complete the biological rewiring.
So if you have not completely set yourself up to handle the new energy, now's the time for those finishing touches. If you're good to go, then just be still while you can because there is an explosion of energy building up right now that is preparing to blow our doors off. (And hopefully our fat suits ; ))
I know because I tested just a few of those new rides and they were more exhilarating than I could have imagined!
Are you ready to play?
In joy,
Lauren
ThinkWithYourHeart.net
video
22 Aug 2009 - 6:32am
Such a creative video.
Enjoy everyone...
Love and Hugs
Shoshana
Blog entry
18 Aug 2009 - 8:43pm
Back in the late 80s I was south-bound on a highway. The eastern Iowa countryside undulated past. Rolling hills, topped with growing corn and blue skies kept me company. The multi-lane road was briefly shared by a hog truck. It shoved past, also going south. Such things are very common in Iowa, which is a giant in hog production. As it ground by I glanced over. My eyes found one trailer’s side vents and was met by the gaze of a hog looking back. In less than an instant our eyes connected and a psychic link was created. I felt its utter terror and confusion; it smelling death and not understanding what place it had on the menu. The hog gave me an intense flash into the other side of the equation, what it was like to be butchered and tossed on some plate that may or may not be appreciated. The hog, God love him, told me the reality of today’s omnivorous human.
I immediately became a vegetarian. After making a connection like that how in the world could I have continued to eat meat? I still ate eggs and dairy, as I didn’t see death as a part of those processes. It was rough. Iowa is one of those places, like Texas or Alberta, where it’s practically impossible to eat well as a vegetarian. As mentioned earlier, hog production is serious business in Iowa. I used to travel the state frequently for work and research and would often come across huge feedlots. These are designed to suck in as many hogs or cows as possible, store and feed them en masse and then ship them off to meat packing plants to meet gruesome and torturous deaths. The hog I made eye contact with might’ve come from one of these lots. Individual farmers will also sell off the livestock to meat packers.
I worked diligently to become a successful vegetarian, including learning under one who had been practicing for years. What I came to discover is that to be successful at that time meant one thing…salad bar. Almost 99% of my meals involved lettuce and what could be put on top of lettuce. It became demoralizing. I watched those around me enjoying their varied meals while I grazed on rabbit food. After a couple months, heavy with regret of having failed that long since eaten hog, I gave up. My surrender came at the hands of tremendous social pressure and I turned omnivore at a mall McDonald’s in Des Moines, Iowa.
Earlier this year I chose to walk down the old, failed path. Again it was as a personal protest to the extremely hideous treatment of our food sources. I began to feel guilty over repeated nasty burgers from a variety of drive-through’s that didn’t mean anything beyond “it’s a cheap meal on the run”. The innumerable deaths of cows, hogs, chickens, etc didn’t mean a thing. While on a trip for work I looked down at the miscellaneous McDonald’s burger and found myself apologizing to the cow. “I’m very sorry you had to die just so I could eat lunch.” It was honest but horribly pathetic. There was no good way to tell the cow I was sorry it had to be mercilessly and painfully murdered just so I could eat fast while en route to my next appointment. That was my motivation to renew my vegetarianism.
Over the next few months I’d sworn off red meat and pork. I’d eaten more chicken than ever before. Fish, while much adored, were suddenly off the menu due to health risks (don’t get me started in how dangerous fish is to eat now). I traded one animal for another, supplemented by loads of veggies and evolved into what I am today…miserable.
I want badly to be normal part of our steak-eating society. What stops me is the understanding that to do so means a cow’s certain death. I currently live in Wisconsin, a place thick with cows. It’s inevitable to come across cows on a farm while driving down country roads. There’s a reason why Wisconsin is famous for cheese. Knowing what I do now about the meat industry, it breaks my heart to see these cows and know their fate. Perhaps a rare few will dodge that bullet, but the majority of dairy cows are sent to slaughter along side of beef cattle after a few years of service. I'm fond of cows. I used to drive by mooing loudly, now it breaks my heart to see them.
And so I find myself at an ever intensifying cross-roads. I’m different for so many reasons and have worked my lifetime to fit in. Perhaps it’s that I keep finding myself in all the wrong places. As I understand it, there are parts of this world that support vegetarianism. A big part of me is screaming to go back to steak, shut up and keep my head down. Be one of the many, fit in, be happy like the rest. When I’m about to take that step I see that hog back in Iowa or past photos of the young calf at the meat packer with intentionally broken legs to keep her in line. Things like that rip my soul apart.
I am desperate to live easily, eat whatever strikes my fancy and have no worries about where to find food. It’s continuously difficult to eat with people who have the entire menu to choose from and I am controlled by salads or a plateful of potatoes and carrots. How I’d love to eat an entire meal like anyone else! If I order something without meat its still made with meat and must be sent back to be redone. This is such a completely carnivorous society; people don't think outside of the meat box. Yet I feel tremendous guilt over the selfishness of killing another to make my life easier.
I thoroughly disagree with my place as a human is as master the animal kingdom, to use however I see fit. No, my place is a lightbeing on this planet along side of every other living thing here. Not as master, but as partner. I do not own, rule, enslave, etc. My cat's not my pet, he's my roommate. Perhaps it's this deeply personal belief and it's contradictions with the 3D in your face, animals are here to serve us mentality that spews the violent clashes within me. It's these crossing paths that mercilessly draw in my 3D and higher selves, knowing the neither will come to a compromise. And so enrages my unending confusion and longing for resolution.
Is there anyone else out there with choices like these? Is there anything I can do about it? Do I have to wait to be stationed in a more forward-thinking city to have a shot at something better?
Blog entry
18 Aug 2009 - 2:13pm
I'm a little bit of a purist, and I started getting really serious about what I put in my system starting about a year ago; however, my journey with food was sparked by a rise in my vibration.... this is different, and seems like ppl are feeling the need to purify their bodies, but they have so many other spiritual "blocks" that it's manifesting itself in dysfunctional ways. Really, where's the "happy medium" when you need her??Love, Susan
Fixation with healthy eating can be sign of serious psychological disorder!!
Orthorexia
nervosa sufferers like to focus on 'righteous' eating and have rigid
rules about avoiding certain foods. Photograph: Getty
Eating
disorder charities are reporting a rise in the number of people
suffering from a serious psychological condition characterised by an
obsession with healthy eating.The condition, orthorexia nervosa,
affects equal numbers of men and women, but sufferers tend to be aged
over 30, middle-class and well-educated.The condition was named
by a Californian doctor, Steven Bratman, in 1997, and is described as a
"fixation on righteous eating". Until a few years ago, there were so
few sufferers that doctors usually included them under the catch-all
label of "Ednos" – eating disorders not otherwise recognised. Now,
experts say, orthorexics take up such a significant proportion of the
Ednos group that they should be treated separately."I am
definitely seeing significantly more orthorexics than just a few years
ago," said Ursula Philpot, chair of the British Dietetic Association's mental health
group. "Other eating disorders focus on quantity of food but
orthorexics can be overweight or look normal. They are solely concerned
with the quality of the food they put in their bodies, refining and
restricting their diets according to their personal understanding of
which foods are truly 'pure'."Orthorexics commonly have rigid
rules around eating. Refusing to touch sugar, salt, caffeine, alcohol,
wheat, gluten, yeast, soya, corn and dairy foods is just the start of
their diet restrictions. Any foods that have come into contact with
pesticides, herbicides or contain artificial additives are also out.The
obsession about which foods are "good" and which are "bad" means
orthorexics can end up malnourished. Their dietary restrictions
commonly cause sufferers to feel proud of their "virtuous" behaviour
even if it means that eating becomes so stressful their personal
relationships can come under pressure and they become socially isolated."The
issues underlying orthorexia are often the same as anorexia and the two
conditions can overlap but orthorexia is very definitely a distinct
disorder," said Philpot. "Those most susceptible are middle-class,
well-educated people who read about food scares in the papers, research
them on the internet, and have the time and money to source what they
believe to be purer alternatives."Deanne Jade, founder of the
National Centre for Eating Disorders, said: "There is a fine line
between people who think they are taking care of themselves by
manipulating their diet and those who have orthorexia. I see people
around me who have no idea they have this disorder. I see it in my
practice and I see it among my friends and colleagues."Jade
believes the condition is on the increase because "modern society has
lost its way with food". She said: "It's everywhere, from the people
who think it's normal if their friends stop eating entire food groups,
to the trainers in the gym who [promote] certain foods to enhance
performance, to the proliferation of nutritionists, dieticians and
naturopaths [who believe in curing problems through entirely natural
methods such as sunlight and massage]."And just look in the
bookshops – all the diets that advise eating according to your blood
type or metabolic rate. This is all grist for the mill to those looking
for proof to confirm or encourage their anxieties around food."http://www.guardian.co.uk/society/2009/aug/16/orthorexia-mental-health-eating-disorder
Blog entry
14 Aug 2009 - 12:31am
Why drink Kombucha Tea?
Drinking Kombucha promotes good health and helps millions of people with its excellent detoxifying and immune-enhancing qualities. There are no known negative reactions from drinking kombu tea,except for improper brewing methods.
Its origins are lost in history, but in the earliest records two thousand years ago it was known as ‘the elixir of long life’.
Kombucha is not just a health tonic; it is a complete therapy.
Kombucha has proved itself to be a quite remarkable therapeutic drink, made from sweetened tea into which a Kombucha culture (a symbiosis of bacteria and yeasts) is placed. It can taste similar to apple cider or a refreshing light wine, depending on the fermentation time and type of tea used.
There are at least six million Kombucha brewers world-wide.
Doctors, consultants, and practitioners are now recommending Kombucha to their patients
Top 10 Noticeable Benefits of Drinking Kombucha Tea Daily
+ Prevents Acid Reflux
+ Assists With Weight Loss
+ Aids in Digestion of Heavy Meals
+ Strengthens Hair, Restores Hair
+ More Energy in the Morning
+ Helps With Sleep
+ Relives Constipation
+ Post Work Out Recovery Drink (Cardiovascular and Resistance Training)
+ Reduces Severity of Hangovers
+ Better Skin Complexion, Tighter Skin Tone
The Western World is becoming Malnourished!
It is well recognized that a high percentage of the Western population is getting insufficient nourishment from modern diets and, as a consequence, our health, and that of society as a whole, is suffering. Kombucha is a food rich in vitamins and minerals which are essential to good health. Many doctors believe that supplementary vitamins and minerals are unnecessary, saying that we get sufficient of these in a balanced diet. While that may be true in theory, who gets a really balanced diet now? Much of the food that we purchase, even so-called fresh food, has been grown with chemicals - herbicides, pesticides and fertilizers. After this, they are sprayed with even more chemicals to preserve their colour and shelf life.
Many of the fast foods that we eat are processed to the point where most of the beneficial nutrients have disappeared altogether, leaving the meal virtually barren. The nitrogen fertilizers used in commercial agriculture stimulate plant growth too rapidly for the uptake of the trace elements and minerals essential for our bodies, resulting in the food lacking nutritional value. British government studies show that our intake of essential minerals and vitamins has fallen greatly since 1936, before the chemical revolution.
The truth is that in the Western world we are malnourished!
As Hazel Courteney tells: "Over 50,000 chemicals are either being sprayed on fruits, vegetables and
grains, or added to our food. Many of these chemicals have now entered the food chain and we are
reaping a bitter harvest. Our fruits and vegetables contain substantially less vitamins and minerals than they did 50 years ago, sperm counts are dropping, overuse of antibiotics is causing new resistant strains of bacteria which trigger food poisoning. What is happening today, with the tidal wave of illnesses froheart disease, diabetes, Candida and high blood pressure to asthma and arthritis, is that our bodies are telling us they have had enough. It is imperative that we wake up and educate ourselves and others in ways of protecting ourselves and our planet."
Many people, including doctors and scientists, don't realize how much our immune systems are
vulnerable to the effects of sophisticated forms of pollution. There are also the chemicals added to our food (both in farming and in food processing) that are supposed to make us enjoy them more. These are not friendly chemicals; they destroy the body's functioning, cause allergic reactions, digestive disorders and pollute our blood - they are poisoning us! In the worst cases, of the common prescribing of powerful drugs like antibiotics, cortisone and steroids, the homeostatic balance of the body is disrupted. Some people who were suffering from the side effects of these drugs believe that Kombucha therapy was in great measure responsible for restoring their metabolic balance and health.
Encouraging Self-Empowerment
Kombucha has helped with a wide variety of acute and chronic conditions. Some of the most enthusiastic responses we have had to Kombucha have come from those people with difficult long-term illnesses such as arthritis, digestive disorders, high blood pressure, poor circulation, high cholesterol and cancer, and from older people, many of whom doctors have been unable to help. In addition, alarming numbers of young people are developing illnesses resulting from poorly functioning immune systems, such as eczema, acne, allergies, Chronic Fatigue Syndrome (ME), etc.
When Kombucha was widely publicized by the media a few years ago as a trendy new health craze, of the thousands who started to brew many gave up because they were not getting their ‘quick fix’, were not able to make a pleasant tasting drink, or because their culture failed. It is also very helpful to know of the dozens of other applications of Kombucha. For example, Kombucha tea is excellent applied topically, as a compress, or added to the bath, and made into an effective cream that can help to heal leg ulcers and fungal nail infections.
Kombucha can also be used in food recipes, with animals, in gardens & around the home.
Kombucha tea was known in the East, and found its way across Russia in the 1800s, becoming widely established as an effective folk medicine in many rural communities. In the 1950s, it surfaced dramatically when Soviet doctors discovered whole communities which had apparently been protected from dangerous environmental pollution by a nutritious drink called ‘tea-kwass’ or Kombucha tea.
There are some over-sensational claims for Kombucha’s benefits as a panacea for all ills, it is not. It is difficult, in a symptom-based medical system, for people not to expect a cure for their specific illness, rather than seek an understanding of the underlying causes of that illness or imbalance. The human body constantly seeks health and balance, but when it has been abused for many years, this balance is compromised. Once brought back to strength through detoxification, improved functioning and an enhanced immune system, the body can initiate its own natural mechanisms for healing.
Kombucha - a Nutritious Food
The Kombucha beverage should be regarded principally as a food unusually rich in nutritive properties, rather than just a health drink. As in yogurt, the bacteria are a great source of nutrition, but in addition Kombucha has a wide range of organic acids, vitamins and enzymes that give
it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
Tea and Sugar's Role in Kombucha
Tea (Camilla sinesis) is very nutritious, especially in its unfermented green form. It is high in fluorides and has anti-carcinogenic properties; it provides nitrogen, minerals, vitamins, and other substances essential for nutrition, and promotes the growth of the micro-organisms and the cellular construction of the Kombucha culture. Green tea is also high in vitamin C.
Sugar plays an essential part in Kombucha's brewing process, providing a nutrient solution for the culture, assisting in the feeding and respiration of the micro-organisms, and activating the yeasts. It also gets the fermentation process going. The yeast cells make certain organic acids, vitamins and supplementary yeasts, while the bacteria produce carbonation, ethanol and other organic acids. The bacteria break down the sugars into acetic acid and carbon dioxide.
How Does Kombucha Work?
Kombucha is an effective metabolic balancer (helping the various organs work together), probiotic (supporting the beneficial bacteria), adaptogen (balancing processes that get out of kilter) and detoxifier. The probiotic case for Kombucha is that it encourages healthier intestinal
flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which
play a crucial role in the functioning of the whole body.
Bacteroides and Bifidobacteria
The bacteria in the intestines can be divided into two main types;1 the less acid-forming bacteroides are responsible for the decaying matter in the colon; elderly people tend to have more gastric disorders; these stem from a low hydrochloric acid production in the stomach, creating more room for fungi and parasites to take hold; bacteroides are encouraged by a diet high in fats and proteins.
The more acidic ones, called bifidobacteria, are more beneficial because they produce essential organic acids, such as acetic, lactic and folic acids, which raise the acidity of the intestines, preventing invading pathogens from taking hold. In addition, by keeping down the bacteroides
population, they discourage the putrefaction from becoming toxic. The bifidobacteria are favoured by a diet high in carbohydrate, fiber and lactose-vegetarian food and are more common in individuals who were breast-fed as babies. They are also assisted by drinking Kombucha tea.
Kombucha – a Nutritious Food
Kombucha culture has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
Probiotic Organic Acids
There are two organic acids produced by Kombucha culture which encourage the activity of the resident bifidobacteria, thus restoring a healthy balance with the bacteroides:
Lactic acid which is essential for healthy digestive action (through its derivative lactobacilli) and for energy production by the liver, and is not found in the tissues of people with cancer.
Acetic acid which is an antiseptic and inhibitor of pathogenic bacteria.
Kombucha’s Vital Organic Acids
Other valuable organic acids produced by the Kombucha culture, some of which have a more direct effect on other organs include:
Glucuronic acid, normally produced by a healthy liver, is a powerful detoxifier and can readily be converted into glucosamines,the foundations of our skeletal system.
Usnic acid has selective antibiotic qualities which can partly deactivate viruses.
Citric acid is an antiascorbic.
Oxalic acid encourages the intercellular production of energy, and is a preservative.
Malic acid also helps the liver to detoxify.
Gluconic acid is a sugar product which can break down to caprylic acid to work symbiotically with —
Butyric acid (produced by the yeast) protects human cellular membranes, and combined with Gluconic acid which is produced bythe bacteria,strengthens the walls of the gut in order to combat yeast infections such as Candida.
Nucleic acids, like RNA and DNA, transmit information to the cells on how to perform correctly and regenerate.
A product of the oxidation process of glucose – glucuronic acid – is one of the more significant constituents of Kombucha culture. As a detoxifying agent, it has come into its own today in our highly polluted world. It is one of the few agents that can cope with the pollutive products of the petroleum industry, including all the plastics, herbicides, pesticides and resins. It ‘kidnaps’ the phenols in the liver which are then eliminated easily by the kidneys. Another byproduct of glucuronic acid are the glucosamines, the structures associated with cartilage, collagen and the fluids which lubricate the joints. Collagen reduces wrinkles, while arthritis sufferers have their deficient cartilage and joint fluids replenished.
Amino acids, which are constituents of proteins, produce important enzymes, such as glutathione a powerful antioxidant which provides protection from alcohol and pollution, and which is depleted by drug regimes.
Sugar, Yeast and Tea
When Kombucha tea is made correctly, all the sugars are fully converted into organic acids during fermentation, enabling Kombucha tea culture to be is safely drunk by diabetics and Candida sufferers. Also the yeasts found in the Kombucha culture do not stimulate the Candida yeasts as
they are of a different type; Candida sufferers have therefore often found considerable relief in taking Kombucha. Black or green tea may be used as a nutrient for the culture, but as green tea has anti-carcinogenic properties, is beneficial to the heart and blood circulation and is particularly nutritious, it is preferable to use.
Balancing the Body
Metabolic balancing is perhaps the most important function of Kombucha. This is one reason why it is not symptom specific – why it does not always help a specific immune-related illness, but rather seems to go to a person’s own weakness or personal imbalance. Such a substance which has no specific harmful effect is called an adaptogen. Kombucha’s adaptogen effect is seen mostly through its influence on the liver, the blood and the digestive system, where it normalizes the acidity or pH.
The Acidity Factor
Human metabolism depends on the acid-alkaline balance which is constantly responding to the food that we eat, the air that we breathe, and to our emotional state. The body has a remarkable balancing system that maintains the different organs at the pH level each requires for health. A
cell’s pH balance is disturbed by toxins, which create more acidity. The body gets rid of toxic acids by various means. One is through breathing – that is why deep breathing is so therapeutic – it makes the blood more alkaline. Another is by flushing out – one of Kombucha’s roles is to
flush out the toxins through the kidneys.
The Liver Filters Toxins
The liver is vital to life; it has the ability to restore itself and has many functions – to assist digestion, to store important vitamins and minerals, to metabolize proteins, fats and carbohydrates to provide energy for the body, to recycle red blood cells, and remove toxins from the body.
Because of its role in pH regulation and of its detoxifying acids, Kombucha is a valuable restorative of liver function.
Blood – Brings Life to the whole Body
When blood gets too alkaline calcium tends to crystallize out of the blood solution. These crystals are deposited near the joints, causing joint tenderness, arthritis, rheumatism and allergies. Older people’s blood becomes more alkaline, which can affect their circulation, oxygenation and
energy. An acidic blood condition can lead to diabetes where fat and protein wastes are not being discharged. Another acidic condition results in adrenal depletion and general exhaustion.
Conventionally, blood is thought to be sterile. But through his dark-field microscope research, Professor Gunther Enderlein has shown that it is teeming with microbiological life. Normally these micro-organisms are in a mutually beneficial symbiotic state of balance but, for example, the
lowering of the oxygen content of the blood, nutritional deficiency and toxicity may lead to the development of pathogenic microbial flora which can result in disease in other organs of the body. These micro-organisms can travel freely between the blood plasma which surrounds the blood
cells, and the interstitial fluid which surrounds the fixed tissue cells of the body.6 Kombucha is known to have a balancing effect of the pH of the blood which is likely to make it less hospitable to pathogenic bacteria.
Contamination and Toxicity
It is important to remember that Kombucha has a home-brewing safety track record of two millennia. Contamination of the culture by moulds is not a problem if normal standards of kitchen hygiene are observed and if the ambient temperature of the fermentation is adequate. If it occurs, the culture and brew are disposed of, just as one would a moldy tomato paste. Kombucha tea has its own protection against pathogens, as it contains an antibiotic and, containing acetic acid (vinegar) it is self-protecting. Those who mention toxicity in connection with Kombucha misunderstand the nature of what is called a ‘healing crisis’ – the discomfort experienced with rapid detoxification of the liver. Kombucha is a powerful detoxifier and we always recommend anyone who begins taking Kombucha starts with a small amount to avoid any discomfort, gradually building up to the normal dose of 150 mls (one wineglass) three times a day.
Research on Kombucha’s Benefits
There is an extensive literature (some 300 books and research papers) dealing with the analysis of Kombucha Tea and its therapeutic effects. The independent medical research has been conducted principally in Russia and in Germany over the whole of the present century. Among early reports were those listing the benefits of Kombucha for stomach, digestive and intestinal disorders. One of the most famous of the later researchers was Dr. Rudolf Sklenar of Oberhessen who recognized the detoxifying properties of glucuronic acid in Kombucha for removing waste matter such as cholesterol and toxic deposits. He developed a biological cancer therapy based on Kombucha, and it is his recipe which is still generally used today and for the production of the commercially bottled brew. He became a champion for the remedy, which he found helped invigorate the entire glandular system and the metabolism. He successfully treated arthritis, constipation, obesity, arteriosclerosis,
impotence, kidney stones, rheumatism, gout and significantly, cancer, especially in its early stages.
The Importance of Polysaccharides in Cancer and Digestive Disorders
Sugars also play a part as polysaccharides, which form the fundamental connective tissue of all human organs. Their ability to cope with metabolic waste products is a crucial part of a healthy body. The Japanese have conducted interesting research with these substances within the area of immune-therapeutics, very much the domain of Kombucha therapy. These tests focus on the role of polysaccharides which are found in Kombucha and their positive effect on macrophages and T-cells.
One trial showed that the survival rate in cancer sufferers given polysaccharides was twice that of patients undergoing conventional treatment. A German naturopathic clinic in Gaggenau, Germany, did trials which showed the curative effects of polysaccharides on gastro-intestinal ailments as well as cancers.
By obtaining your own kombucha culture or kombucha tea you can start your own detoxifying program or simply use it as a daily health tonic. Traditional, Kombucha is used for aiding the body in detoxifying the body, maintaining metabolic balance, but it is said to also promote overall
wellbeing throughout the body. People from all parts of the world use it as a general daily health tonic.Use before meals to lose weight, after meals to gain weight.
Kombucha Recipe
Follow this Basic Step By Step Recipe for kombucha tea and know how to make Kombucha tea. Please note there are many different recipes for kombucha out there, but this seems to be the one that everyone uses based on ease and effectiveness.
This Kombucha Recipe is so easy to make, it is hard to believe you can make your very own Kombucha tea at home with very little money, time or effort. It is simple to make and very rewarding.
Without modern equipment or facilities people have been able to make this enriching brew for generations, so you should have no problem.
You can do it by following this simple recipe, easy, easy, easy
You will need:
* A suitable brewing container, about 5 litre / 1 gallon capacity
* A piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap.
* A large elastic band to hold the material on the container.
* A thermometer for checking the kombucha's temperature(optional)
* 4 litres (plus a glass) of water (boiled and cooled or filtered)
* Tea (6 teaspoons loose or 6 Kombucha tea tea bags), black, green or a mixture of both.
* 320g Sugar (The recipe calls for white refined sugar I personally am against this but it is said it is ideal, the culture consumes the refined sugar and turns it into beneficial tea)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here is abit on why(If you use cane or natural sugar there are precausions to take)
So while we believe using plain, cheap, refined white sugar is the best for your kombucha (we said the word cheap in terms of price, but even if this stuff was as expensive as the organic sugar varieties, we would still select this type of sugar over any other), to grow.
With that said, however, if you feel very strongly over another type (for example if eating strictly organic is highly important too you), feel free to use different types as the hazards of you brewing something that is not kombucha are slim.
BUT—
though they are slim, there is always a chance your brew can either become contaminated, or changed into a different substance. So please exercise the following precautions:
1- Always brew a small batch using the plain ole white sugar, and if you are going to experiment make sure you have a back up SCOBY so that you can begin new if things go not according to plan.
2- Boil your tea for an additional 10 minutes. This will insure a better “break down” of your sugars (for example sugar in the raw, takes longer to dissolve than refined white sugar). The more dissolved your sugar is, the easier it is for your kombucha culture to absorb and grow happily ever after.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* A healthy Kombucha culture
* 400ml of ready brewed Kombucha or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled - not live, brewed or fermented.
* Suitable bottles for this recipe (4 litres worth)
* A kitchen measuring jug
Note: Cleanliness is very important - hands, equipment etc. And the first thing you should do is to clean everything that you are going to use.
Make your nutrient (sweet tea) solution yb following this recipe:
This is the liquid that feeds the culture and is turned into the finished Kombucha tea.
To make the nutrient, take approx. 1 litre of water.
The water should either be filtered or should already have been boiled for at least 5 minutes.
Bring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot.
After boiling, add the sugar and tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes.
Put the other 3 litres, and the extra glass of cool water into your brewing container.
When the 15 minutes are up, strain out the loose tea (if used) or remove the Kombucha tea tea bags; then add the sweet tea to the rest of the water in the brewing container.
The 4 litres of nutrient needs to be between 20C - 30C, this is where the thermometer comes in useful. You might be able to judge this yourself, it's about room temperature. Just make sure that it's not too hot, otherwise you could kill your new culture very quickly.
Adding the culture:
Once at the right temperature, pop the culture in the liquid. It may float or sink, it doesn't matter which, it will work just the same. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don't have any Kombucha tea.
Time to brew:
That's it.
Just cover the top of the container with your muslin or kitchen towel and use the elastic band to hold it in place. The brew needs air but definitely not insects, plant or mould spores Wink
Move the container to a suitable location. Somewhere that it can be left undisturbed for about a week. It should be at a constant(ish) temperature 20C - 30C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food.
You could possibly use your living room (providing no-one smokes) or an airing cupboard. If you do put your brew into a cupboard please bear in mind a couple of things:
1. It needs to be left undisturbed the whole time so, don't put it on top of your stack of towels or bed linen. 2. The culture needs air, so leave the door ajar.
5 days later
After 5 days, it is time to taste!
By now, you should have a new baby culture forming on top of your brew and the tea might be nearly be ready. Exciting!
If you take take a good deep sniff in your brewing container it will probably smell like pure vinegar, so be careful it might bring tears to your eyes Smile
Press down lightly on the newly formed culture with the back of a spoon so that you can get a sample of the tea. Or slide a plastic straw carefully down the side of he new culture and sample a little (be careful about back flow).
Taste it
What you are looking for is a slightly sharp (acidic), not sweet taste. If it is not quite there yet then put the cover back on and leave it for another day before tasting again.
The length of brewing time can vary quite a lot but, it is normally between 5 days to 2 weeks though, it can take longer under certain circumstances.
I know it is difficult to tell what the right taste is when you first begin but you will get the hang of it quickly.
Once you have the right taste, it is time to bottle your lovely, healthy Kombucha tea.
Bottling:
Get yourself some suitable clean bottles.
With clean hands, take the two cultures out (the new 'baby' and the original 'mother') and place them on a clean plate.
Pour some of your Kombucha tea into a kitchen jug and then, using the jug, pour it into the waiting bottles - right to the brim, no air gaps. Pour a little on your resting cultures whilst you do this - it helps keep them free from airborne nasties.
Put the top on and stick a label on the bottle with the date.
Continue with the rest of the tea.
Remember to save some tea for your next batch - about 10%.
There you go! Your prepared, brewed and bottled home made Kombucha tea.
You want to continue to follow this kombucha recipe and keep these bottles at room temperature for at least 5 days. The reason for this is twofold:
1. It allows a build up of CO2 (gas) that makes the drink fizzy. 2. It allows the tea to mature and develop a more mellow taste.
After 5 days you can move your bottles to the fridge or somewhere else cool / cold, then drink your cold, frizzy Kombucha. Also know the benefits of Kombucha and top 10 health benefits of drinking Kombucha tea.
Here are a 2 sites that supply organic cultures and related supplies.
http://www.kombuchacultures.com/
http://www.organic-kombucha.com/kombucha_cultures.html
video
27 Jun 2009 - 12:27am
Food Inc is a film out to change the world. What a powerful and empowering call to action!
www.foodincmovie.com
Blog entry
20 Jun 2009 - 9:02am
The sizzlin' daze of midsummer calls for an outdoor
light lunch, pool party, or seaside retreat.
Some sunsational recipes for such a funtastic munch.
( Don't forget the shade umbrella & cooler to store
the food til ready to eat! )
♥Fruity Wow-ka-bobs♥
Per Kabob:
* 2 Cantaloupe chunks, small size
* 2 Honeydew melon chunks, small size
* 2 Watermelon chunks, small, (no seeds)
* 2 Strawberries, medium-small size
* 2 tbsp orange juice
* optional, uniform sized blueberries
* 2 tsp chopped mint
Each fruit Wow-ka-bob needs cantaloupe, strawberry,
honeydew,strawberry, watermelon skewered on a wooden
kabob stick. Prepare as many as needed, place in
shallow (airtight/covered) container, after drizzling
orange juice over fruit.Sprinkle with finely minced
mint. Chill.
♥Citrus Sun Dip♥
* 1 8 ounce cream cheese, softened
* 1/2 cup orange blossom honey
* 2 tbsp real almond extract
* 1 tblsp fine grated orange rind
* Dark Chocolate Shavings/Curls
Beat cream cheese, honey and almond extract at medium
speed with electric mixer, stir in citrus rind. Fold
in whipped cream. Keep well chilled.
When ready to indulge, use small individual-sized
sunny-hued bowls to spoon the citrus dip into.
Arrange slices of orange, tangerine, lime, ( and
if your bold, lemon and grapefruit ) around each
dip center, designed as rays of the sun (Each
fruit needs to be peeled, and sectioned into
slices )Enjoy!
♥Chillin' Cherry Soup♥
* 2 1/2 lbs of datk sweet cherries
* 4 cups spring water
* 1/4 cup honey or real maple syrup ( adjust to taste )
* juice of 1 lemon
* Frozen yogurt or chocolate whipped cream for topping
Put cherries, honey or maple syrup, and water in saucepan.
Bring to boil, then reduce heat to simmer 10 minutes.
Cool to room temperature. Place mixture into blender
with lemon juice. Process til smooth, adding more
sweetner, if desired. Chill thoughly. Serve in
summer festive bowls with dollop of yogurt or
whipped cream.
♥Tea-rrific Cucumber Sunwiches♥
* 1 large English cucumber, organic-grown,
very thinly sliced, chilled,
* 3/4 cup herb butter ( dill or basil )
* 2 tsp finely minced garlic
* 1 tblsp olive oil
* pinch sea salt, to preferred taste
* fresh ground white peppercorn
* wholegrain bread or crackers
Cut washed cucumber into very thin slices,
leaving peel on. Drain, if necessary. Lightly
salt. In a small bowl, stir lemon juice, olive
oil, pepper. Dip cucumber slices to coat well.
Very lightly, butter your choice of thin-sliced
wholegrain bread ( crusts off ) or sesame or
wholewheat cracker - arrange cucumber to suit.
( If you want a more colorful sunwich plate for
your sensory palate, alternate sundwich or cracker
slices with this variation: substitute seeded,
thinly sliced tomatoes )
OR
♥Sun-savory Hummus Mini's♥
* 1 cup canned chickpeas ( garbanzo beans )
drained, reserve liquid
* 1/3 cup tahini paste ( toasted, ground sesame )
* 1 1/2 tblsp extra virgin oil oil
* 2 tablsp lemon juice
* 1 clove garlic
* 1/2 tsp paprika
* 1/4 cup fresh parsley, finely chopped
* pinch seasalt & ground white peppercorn,
* season to taste
In a food processor, puree the chickpeas, tahini,
olive oil, lemon juice, paprika, garlic, til
smooth, adding a little bit of reserved liquid,
if needed. Season to taste, with seasalt and
white pepper.Cut pita pockets in half, fill
with approximately 2 tblsp hummus mixture.
Top with olives and tomatoes, if desired.
For drinks, lots of suntea or chilled herbal
brews!
Blog entry
12 Jun 2009 - 1:42pm
It's been scientifically proven (I think lol) that trees can communicate with one an other, trees with other trees, trees with bushes, bushes to other bushes, and so on. Plus also proven that planets react to human, stimulus. Happy, sad, mad, what ever. Horney hahaha :P
I watched some experiment on the Documentary channel. There were a few scientists, and two balls of lettuce. The lettuce was wired to a frequency detector of some sort. The scientist took a knife and began to cut the first lettuce. The frequency on BOTH of the detectors were going nuts, showing that the lettuces seemed to know what was happening, or was feeling something. When the one lettuce was cut to bits, it's frequency became dull, or stopped, I don't remember THAT too much. But the other's was still active. The scientist walked away for a moment. The un-cut lettuce's frequency quieted down. Others scientists walked by, nothing happened to the frequency. The scientist who cut the one lettuce walked by, and the un-cut lettuce frequency started to jump again. As though in fear. I'll be honest, it was quite a sad, and almost disturbing thing to watch. Made me think about eating my greens lol
Thx for readin, I thought this was pretty cool, and thought some peeps on here would like to read it or sumthin, peace!!
Blog entry
6 Jun 2009 - 2:17am
Hotter days leavin' you miserably meltin' ?
A cool-down treat for the 'energy elite' from the
Flora Fae Kitchen~ A divine lavender floral ice cream.
If your garden boasts scentual lavender blooms, in the
morning, wait until the dew is essenced into the plant.
Pick enough flowers to yield 2 table spoons crushed petals.
Be sure the flowers are pesticide free. Dry the flowers, and
crush enough to edible-energize your lovely lavender treat with
speckles of purple delight.
Gather ingredients of:
2 tablespoons edible lavender flowers
2 cups heavy cream
1 cup wholemilk or 1% ( your preference)
1 vanilla bean, split and scraped
2/3 cup honey
2 large organic eggs
1/8 teaspoon seasalt
Bring the cream + milk, honey, vanilla bean, and lavender just
to a beginning boil -stir occasionally, and remove pan from heat.
Let steep, covered, for 30 minutes.
Pour cream mixture through a fine-mesh sieve into a bowl, and
discard lavender blooms + vanilla bean. Return mixture to clean
saucepan. While mixture is medium warm, not hot - whisk together
eggs + salt in a large bowl, adding 1 cup hot cream mixture,
slowly to blend. Pour into remaining cream mixture in saucepan,
and cook over moderately low heat, stirring constantly with a
wooden spoon, until thick enough to coat back of the spoon,
and registers 170 to 175 F on a candy thermometer, about 5
minutes. Do not let boil.
Pour floral custard into bowl, and cool completely.
Occasionally stir to keep a creamy blend. Chill
covered with clingwrap 2 + hours. Freeze in airtight
container.
An enchantingly delicious Yum♥
Blog entry
5 Jun 2009 - 2:01am
From Thievery Corporation:
Save bottles of water
and flour and sugar
Turn off the A.C.
and hang up the bed sheets
Cover the windows
Be careful where the light goes
Yank out the cable
and blow out the candles
Welcome to my space ship
You're beautiful forever
