WARNING: Pickles that can kill

A few weeks ago when I made a HUGE batch of pickles I used a recipe that called for garlic, onions, and dill. This recipe made the best pickles I've ever tasted, however, I was informed by my mom that garlic if stored in liquid can cause botulism. I've heard of this term once or twice in conversation with canning tomatoes, but I never really paid much attention to it. 

Well, now it has caught my attention, since I have to drain and re-jar 7 giant bottles of pickles. I left the garlic in the jars thinking it would enhance the flavor, but little did I know that it could cause botulism.

Botulism, if you aren't aware, is a bacteria that grows on certain vegetables when stored improperly. It is deadly, and will kill you rather fast- like in days.

So, if you made my pickles I'm sorry, but you are going to have to take the garlic out of the jars, just like I did. This is especially important if you are jarring and not keeping them in the refrigerator, or not planning on eating them right away. Here is a warning I found:

BOTULISM WARNING 

Regardless of its flavor potency, garlic is a low-acid vegetable. The pH of a clove of garlic typically ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right conditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures. Moisture, room temperature, lack of oxygen, and low-acid conditions all favor the growth of Clostridium botulinum. When growing, this bacterium produces an extremely potent toxin that causes the illness botulism. If untreated, death can result within a few days of consuming the toxic food. 

...WHICH MEANS YOU ARE AT RISK OF GETTING SICK FROM STORING IT THE WAY YOU DO.
STORING GARLIC.

Commercially, garlic is stored near 32 degrees F. However, most home refrigerators are too warm for ideal long-term storage of garlic. Instead, store in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. Storage life is 3 to 5 months under cool (60 degree F) dry, dark conditions. 

WHICH MEANS YOU CAN SAFELY KEEP IT IN A COOL DRY PLACE AT HOME INSTEAD OF PUTTING IT IN OIL. 

FREEZING GARLIC 

Garlic can be frozen in a number of ways.1. Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.2. Freeze the garlic unpeeled and remove cloves as needed.3. Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing. Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.  

THESE ARE THE SAFER OPTIONS, BECAUSE STORING IT IN OIL TAKES AWAY ITS OXYGEN(DROWNS IT) AND THEN IT BECOMES DANGEROUS TO EAT.

STORING GARLIC IN OIL 

Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America.  

By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly dried garlic cloves may be safely added to flavor oils." 

SO IT IS SAFE TO SUBMERGE THE GARLIC IN OIL AND THEN FREEZE BUT NOT REFRIGERATE OR LEAVE AT ROOM TEMPERATURE. 

Now it says above that it acidify garlic in vinegar is a safe way to prevent botulism, which my pickles are in a lot of vinegar, but I'm not going to take the chance, and you shouldn't either. I read that in order to acidify garlic properly it must be soaked/submerged in vinegar for 3-7 days. (Which I did not.) I'd err on the side of caution and do it for a full 7 if you are so inclined to do this.

Operation-remove-garlic-from-pickles is about to start. 

FINALLY! I got food out of my garden

It is September 13th. The garden just started pumping out food that I can cook with. (I officially picked enough cucumbers to make 4 gallons of pickles.) Hopefully it does't get much colder and kill everything that I am hoping to gather. Today I got a bunch of tomatoes (some ripe some not), an eggplant, peppers, hot peppers, more cucumbers, and zucchini. I also have a giant amount of fresh herbs I need to start using.

There are plenty more eggplant, peppers, and tomatoes that should be ready in about a week. We also have 1 watermelon and 2 cantaloupe melons that I guess I'll have to pick soon. The one watermelon I picked last week wasn't close to being ripe enough. We'll see in a week!

So in honor of the "harvest" I made the 1st giant pot of sauce of the season. I fully plan on eating this until I'm utterly sick of it in about 2 weeks.

• olive oil- a lot!
• 6 lg. tomatoes
• 2 zucchini
• 1 eggplant
• 1 onion
• 4 garlic cloves
• 6 hot peppers (this may be too much if you don't like spicy)
• basil, thyme, rosemary, sage
• salt & pepper to taste
• sugar to taste

Cut everything up, put in giant pot, simmer for at least an hour, season, and eat!!! The great thing about sauce is that you can make it with anything or everything. I don't think there has been a time that my sauce came out the same twice in a row. And don't be afraid to load up the olive oil. It is a healthy fat that helps your body assimilate the nutrients in the sauce. Hope this inspires you to get in the kitch!

I may not be Italian, but I make a mean sauce :)

Cucumbers are on the menu

The only thing we have successfully grown a lot of this summer has been cucumbers. It's amazing how many pounds of cucumbers we got out of literally 6 seeds. They seem to love what we've got going on in our garden.

I had about 15 of them that I needed to do something with before they went bad. So I decided to make pickles. I figured it couldn't be that difficult and it wasn't. Here goes it:

• 2 whole cloves garlic (like the entire bunch, not just a piece)
• 1 sweet or Vidalia onion
• 1 bunch dill
• 1/2 c. jarring salt (or fine sea salt if you can't find jarring)
• 2 qts. water
• 1 c. white vinegar
• 5 medium cucumbers

You also need mason jars for this, preferably the ones with the 2-part lids. I used 1 half gallon and 2 quart sized jars, but it would have been better with 2 half gallon jars. 

1. Run the jars and lids through a short, very hot cycle in the dish washer
2. Peel all garlic and quarter the onion
3. Heat water, salt, and vinegar in a pot until salt is dissolved
4. Put garlic, onion, and dill at bottom of jars
5. Fill with quartered cucumbers
6. Place jars in sink
7. Pour water mixture to fill jars to top.
8. Pickles may pop out the top of the jar, this is ok. When you go to put the lid on them, press the flat part of the lid down until it creates a seal with the jar. It will force some of the liquid out which is why it is easier to do this in the sink.
9. Screw on ring and let sit on counter for 2 days.
10. Then refrigerate for up to 9 months to a year!

can't wait to try these!!!

The early bird definitely...

...gets a lot of S-H-I-T done!

Well, I guess all that sleep I got over the weekend filled up my sleep tank, because I woke up at 4 am this morning wide awake, ready to go. But what the hell do you do at 4 am? I had already cleaned my entire house including all of my laundry (yesterday). So I read. For 2 hours. I finished my fourth book in 2 weeks. Don't worry...I'm no speed reader. They were the equivalent to reading gossip magazines. Easy summer reads. Next time (if there is a next time) I'm going to get myself to the beach to watch the sunrise.

Anywho. By 6:30 I was dressed, back from grocery shopping, and cooking breakfast. Since I have all this time today I started planning my lunch. This is my new favorite salad- although it doesn't involve any lettuce.

• 1/2 cucumber
• 2 tomatoes
• 1 can artichoke hearts (quartered)
• 1/4 - 1/2 red onion
• olive oil
• sea salt & pepper
• thyme, sage, and/or basil (I used all three)
• feta cheese

Umm, amazing! Just cut everything into big chunks, sprinkle on some feta crumbles, drizzle some olive oil, toss, and you are good to go. I can literally eat an entire large bowl of this in one sitting. And I will this afternoon!

Enjoy!

RECIPE: Summer Salsa

This is a simple summer salsa that can literally be used with just about anything you are making right now. A cold pasta salad, as a salsa w/ corn chips, as a side with grilled chicken, as a topping for fish, whatever!

• 2 peaches
• 2 ears sweet corn
• 1 red bell pepper
• 2 tomatoes
• 1/2 Vidalia onion
• 1 mango
• 1/2 bunch cilantro, chopped
• juice of 2 limes
• salt & pepper

It's so refreshing! Try it out for the 4th of July. Just these few items above makes a pretty large bowl whhich is perfect to bring to a barbecue or picnic.

Happy 4th of July! 

Mark Bittman on Brown Rice

I know my posts have been a little on the heavy side lately. Sorry, I went off on a tangent that I had to get out of my system. This quick video is a great way to cook brown rice. Also, the great thing about brown rice is that (besides being a whole grain) you can cook a ton of it at once, keep it in the refrigerator, and mix it a bunch of different ways.

I think we may have a 5 ways here:

• w/ black beans, chopped raw onions, curry powder, paprika, & turmeric
• w/ chopped carrots, onions, and peas, salt & pepper (like in the video)
• w/ chopped tomato, basil, cucumber, feta cheese, salt & pepper
• w/ sweet potato, black beans, butter, & garamasala spice
• w/ olive oil and chopped herbs de provence (marjoram, thyme, basil, rosemary, sage & fennel)

Happy Weekend!

Guest Post: Phytotherapy

Hello loyal readers! I am going to be at a conference for the next 3 days, and coincidentally I was approached this week by a doctor who is interested in us writing for each other. The universe works in wonderful ways sometimes! Dr. Leta Vaughan APN, CNM has been working with women and promoting healthcare for over 30 years. Dr. Vaughan is board certified and advocates an effective combination of balanced nutrition, exercise, and supplements to enhance a woman’s changing lifestyle needs.

Thank you Dr. Vaughan! It is so wonderful to see doctors that are concerned with diet and lifestyle.

What the heck is Phytotherapy? 

Dr. Leta Vaughan APN, CNM  www.biohormonesinc.com

770,000 people are injured or die each year in hospitals from adverse drug events (ADE)  Just because a pharmaceutical drug has been studied in a laboratory, regulated by the FDA and prescribed by a doctor, it still has risks.  

Phytotherapy is the use of medicinal plants to heal and restore balance and is becoming more popular in the United States. Eastern medicine has utilized botanical medicine for centuries and as more and more people are looking for alternatives, phytotherapy has gained in popularity. Much of this studying of plants over the years has led us to the pharmaceuticals we are now so familiar with. Modern pharmaceutical manufacturers change the plant’s chemical compound in order to specialize and enhance its actions. But using plants in their pure form are much gentler and easier on the body. Phytotherapy has the potential to prevent illness as well as treat. 

Phytoestrogens 

The word phytoestrogen literally means “plant estrogen.” But phytoestrogens are not estrogen. They do not behave the same way as our body’s own estrogens or like estrogen replacement drugs (ERT).  

The National Cancer Institute  defines the word “phytoestrogen” as an estrogen-like substance found in some plants and plant products and states “phytoestrogens may have anticancer effects.” 

Phytoestrogens are part of the phytohormone class, which means they structurally resemble the body’s native estrogen. Their chemical structure is such that it allows them to weakly bind to an estrogen receptor, potentially blocking excess estrogen, or, when estrogen is low, quieting the
system’s need for estrogen. But they are not estrogen. 

The phytoestrogens used and recommended today in botanical and nutritional medicine do not increase endogenous estrogen production in the body. There are no studies confirming that phytoestrogens increase the risk for cancer. In fact, new research suggests that phytoestrogens
commonly used in nutritional and botanical medicine may protect women from breast
and other cancers. 

Phytoestrogens  may also decrease the risk of heart attack and stroke, and protect your bones. A 2007 study in the Annals of Internal Medicine confirmed that the phytoestrogen genistein protects against bone loss. All of this while calming the symptoms of menopause! More benefits of phytoestrogens are being discovered and discussed every day so keep in touch for further exciting information. 

Your endocrine system is the command center for all of your hormones and consists of
many small organs such as the pituitary gland, thyroid, adrenal glands and ovaries as well
as diverse tissues such as the gut, breast and skin. These various glands secrete active
hormones that take messages throughout the body to the brain, liver, heart, bone, skin and
blood vessels as well as the reproductive organs. Plant molecules can also communicate
these messages. 

Responses within your cells that originate from the plant world are known as phytocrine. Phytocrines are the bioactive molecules in plants that share features with our own hormones and “connect” with our endocrine system. 

Adaptogens are plant foods recognized for their rebalancing effect on the body. An adaptogen doesn’t have a specific effect on the body as such. What it does is support the body in healing where the body needs it; an adaptogen goes to the weak areas of the body, and helps strengthen them. In doing so, adaptogens restore homeostasis in the body. 

Menopause 

When combined with a healthy lifestyle  and diet, phytotherapy has the ability to reverse hormonal imbalance in menopause. Utilizing herbs for menopausal symptoms has gained popularity and information is readily available across the web. 

(source)

Black cohosh (Actaea racemosa) a plant native to Eastern North America, has been used by women all over the world for generations to help with hot flashes.

(source)

Red clover (Trifolium pratense) is rich in phytoestrogens including lignans, coumestans, and isoflavones and is used for relief of general menopausal symptoms.

(source)

Chastetree (Vitex agnus-castus) has active molecules that may affect our neurotransmitters, particularly dopamine, which acts in the brain and other parts of the body. Recent studies are showing that properties of this herb may mimic the soothing actions of progesterone and help with psychic and somatic symptoms of PMS.

(source)

Kudzu (Pueraria lobata) is a member of the pea family and is native to Asia. Much like red clover, it contains phytochemicals that function in a protective fashion. These include five major
isoflavanoids that can bind weakly to estrogen receptors, quieting the body’s need for estrogen during times of hormonal imbalance. Kudzu also has been linked with anti-aging properties.

(source)

Passionflower (Passiflora incarnata) has strong Native American roots and contains natural monamine oxidase inhibitors (MAOI’s), which are known to have antidepressant and anti-anxiety properties.

(source)

Ashwagandha (Withania somnifera) is an herb with aphrodisiac and mood-stabilizing properties. Recent studies suggest this Ayurvedic herb can act in an adaptogenic fashion when androgen levels are low, activating the hypothalamic-pituitary-gonadal axis to increase the production of androgens.

(source)

Wild yam (Dioscorea villosa) is native to North America and has been used for both menopause and menstrual-related symptoms. Research suggests that it acts as a functional mimetic of progesterone.

(source)

Soy (Glycine max), like red clover and kudzu, is a member of the legume family and contains phytoestrogens. It has been extensively studied and found to be supportive for improved insulin regulation, weight loss, bone health, and nail, skin and hair health. It has also been shown to decrease frequency and severity of menopausal discomforts, particularly vaginal dryness, hot flashes and night sweats. 

Different women have different symptoms as well as different combinations of such
so what works for one may not be as effective for another. Recommendations are for
combined use with herbs and many products contain formulas specific to particular
symptoms. It is important to look for reputable companies and talk with a provider who
is comfortable and experienced in herbal remedies. 

Other key points:

• Use consistently and monitor your progress. Nothing works if you do not follow the program
• Discuss with your provider other medications you may be on as some may impede and /or enhance herbal effects.
• Once you find a supplement that works, continue to use the same preparation.

Women’s health advanced practice nurses and certified nurse midwives http://
www.biohormonesinc.com are trained in holistically approaching healthcare symptoms
and take the time to talk and listen to your needs. 

To find one in your area check Nurse Practitioners in Women’s Health or The American College of Nurse-Midwives 

Follow me @biohormonesinc
FB http://www.facebook.com/BioHormones

Dr. Leta Vaughan APN, CNM has been working with women and promoting healthcare for over 30 years. Dr. Vaughan is board certified and advocates an effective combination of balanced nutrition, exercise, and supplements to enhance a woman’s changing lifestyle needs.

** It's me, Jess....I just want to add that you don't need to be going through menopause to benefit from using the plants and their extracts above. Women at every age can benefit from incorporating these plants into their diet through teas and/or herbal supplements.

MINT: The finale

MINT BURGERS!!! I forget who told me about this recently, but it stuck with me. I had some ground beef from the farm, I was craving meat, and voila!

All you do is mix an egg with the ground beef, sprinkle a little salt and pepper, chop some Vidalia onions and mint and form into patties.

So fresh!!!! And you really taste the mint. It's a nice cooling compliment to the beef. I served it with avocado and black beans. I feel like when you eat burgers with buns it's too much. First the bread is usually garbage- read the label next time. High fructose corn syrup, white flour, and hydrogenated oils are common. This is a nice healthy option.

This is the last mint recipe for the foreseeable future. I think :)

MINT: Part 3

Are you sick of mint yet? I'm sure as hell not :)

I tried mint in my salad, and salad dressing. So good! I just chopped it up and mixed it in with the salad, and then chopped some more up and used my magic bullet to blend it all together.

• lettuce: bibb, red leafy, green leafy, spinach, & escarole
• red onion
• gala apple
• cucumber
• mint

• olive oil
• apple cider vinegar (just a little bit)
• honey
• salt & pepper
• thyme
• mint

Don't you wish I made all of your salads? Haha, this was really light and refreshing. A perfect summer salad. And you know how when you are out to dinner or out on a date and you don't want to order a salad because they are so awkward to eat. Like you have a giant leaf in your tooth, or you slurp salad dressing all over the place. Well, if you chop the lettuce up really small it's so much easier to get in your mouth!

Aren't you jealous of the photo shoot I had with lettuce? 

MINT: Part Deux

(Source)

Let's talk about drinks. I know you are thinking mojitos, which I love if made on the not-so-sweet side. But I'm going to talk about drinks that you can drink all day every day with mint. If I drank mojitos all day everyday I wouldn't have much in the way of cancer prevention to write about now would I?

First, a client of mine asked me the other day 'is there anything other than water that I can drink?' I said, 'well, tea or organic soda which is still sugary but at least it's not high fructose corn syrup.' But I completely forgot about iced tea! Like the kind you make from real tea bags, not the powdered S-H-I-T you buy in a can. (I could drink that sugar water all day everyday, but then I'd have nothing to write about and I'd be 400 lbs.)

Iced Tea = a pitcher w/ a few teabags, boiling water, and MINT! 

It's that simple. Just stick it in the refrigerator and drink when cool, or you can pour it into a large cup with ice and it's instant. So refreshing!

(Source)

Another thing you can do is juice mint! Here is my #1 refreshing juice that still has the dark greens in it so you are getting a ton of vitamins and minerals.

• 2 apples
• 3 mint sprigs
• 3 handfuls spinach
• 1 head kale
• 1/2 cucumber

AMAZEBALLS! If you have a juicer I highly recommend you try this recipe. The apple, cucumber, and mint will cover up the bitter taste of the kale.

Enjoy!

MINT: Part 1

Let me start by saying that I'm not sure where this need for mint-in-everything-that-I-eat is coming from. It may be that I just figured out that I really like it, or it may be that my body needs it and is telling me by making me want to put it in everything.

And the best part is.... it can literally be put in everything!

And it grows like a weed so running out is not a problem if you plant a pot of it. Mint is one of the few things that you actually should put in a pot because it keeps it contained and from taking over your garden.

Health & Nutrition Benefits of Eating Mint 

• Dried mint leaves, boiled in water, form a strong concoction that helps in soothing the digestive tract and easing the severity of stomachaches.
• Drinking herbal mint tea reduces irritated bowel syndromes and cleanses the stomach.
• Mint is a strong diuretic and therefore, helps in eliminating toxins from the body.
• When included in the diet on a regular basis, mint reduces the growth of bacteria and fungus in the body.
• The anti-fungal properties associated with mint help in curing asthma and other allergic conditions.
• Crushed mint leaves helps in whitening teeth.
• Mint helps in getting rid of headaches and migraines.
• Inhaling mint gives relief from congestion problems, like sinus infections and common cold.
• Inhaling essential oil of mint provides a sense of calm and thus, helps one relax the mind.
• Menthol present in mint makes it an important component of many medicines and drugs.
• Mint has antipruritic or anti-itch properties. When added with camphor, it helps to cure insect stings and bites.
• Various researches indicate mint as having anti-cancer properties. The phytonutrient, called perillyl alcohol, in mint is believed to prevent colon, skin and lung cancer. (Source)

What are your feelings about mint? 

Another Use for Thyme

I set up a few Google filters so that everyday I get emails with links to everything that's going on on the web related to the topics I'm interested in. One of them is "raw food" and for the past few weeks I've been seeing stories about how the herb thyme "may" be more useful in curing acne than products that are benzoyl peroxide based.

Acne is big business. So is skin care and anti-aging. Wouldn't it be great if we could change our skin by changing what we eat?

I have no doubt.

Acne cure may be a matter of thyme

April 11 2012 (Original Source)

By FIONA MACRAE

The herb thyme may be more effective at treating acne than current medicines, research has found.

A tincture made from the plant may also be kinder to the skin and, unlike powerful peroxide-based treatments, will not leave bleach marks on pillow cases and clothes.

Scientists at Leeds Metropolitan University compared thyme’s spot-busting potential with marigold, myrrh – three plants already sold as acne treatments by herbalists – and acne-fighting chemical benzoyl peroxide.

They steeped the herbs in alcohol to draw out the active compounds before adding pimple-causing bacterium propionibacterium acnes. The thyme tincture was the most effective at killing bacteria, destroying around 100,000 bacteria per ml – or half a million per teaspoonful. It was also slightly more effective than benzoyl peroxide, the chemical in some prescription treatments and acne products such as Clearasil and Oxy 5 and 10.

Tests also showed the antibacterial effects were not simply due to the alcohol in the tincture sterilising the skin.

Researcher Dr Margarita Gomez-Escalada said more tests were needed but added: “If thyme tincture is proven to be clinically effective, it may be a natural alternative to current treatments”.

Treatments containing benzoyl peroxide can cause a burning sensation, she said.

She added: “Herbal preparations are less harsh, while our results suggest they can be just as, if not more, effective.” - Daily Mail

This article is talking about using it as a topical treatment. However, what would happen if we juiced and drank it? I may just have to come up with a recipe including thyme as one of the ingredients. I'll get back to you on this!

5 WAYS: Salad Dressing

(Source)

So salad dressing is one of those things that I think many people don't really think about making because it is so easy to buy. But I promise you that once you start making your own salad dressings you will never want to go back. It is so easy, probably cheaper, and definitely healthier for you.

Most salad dressings are made with soybean oil. I go into why I don't eat soy in This "Health" Food's SOYld Reputation and Just SOY No.

One important thing to remember is to use "first cold pressed" olive oil. This comes from the first pressing of the olives and it is the best kind. Also, I use a blender/mini food processor to make my salad dressings (especially the creamy ones). I find that it just blends everything up better.

Creamy Peppercorn

• olive oil
• cashews, raw 
• apple cider vinegar, raw 
• lemon juice
• cracked peppercorns

Honey Vinaigrette

• olive oil
• apple cider vinegar, raw 
• honey, raw
• sea salt & pepper

Creamy Balsamic Vinaigrette

• olive oil
• balsamic vinegar
• honey, raw
• cashews, raw

Honey Mustard

• olive oil
• apple cider vinegar, raw
• honey, raw
• mustard seeds
• cashews, raw

Herb Vinaigrette

• olive oil
• apple cider vinegar, raw
• sea salt & pepper
• fresh or dried herbs: sage, rosemary, thyme, basil, garlic

You can basically add raw cashews to any salad dressing and make it creamy. I usually do some different variation of the ones above depending on what I feel like but it is so simple!! 

Thyme to plant herbs!

thyme

Ok, people. If you do no other gardening than plant herbs you are way ahead of the game.  There is nothing better than snipping off a sprig of thyme out of your own herb garden. If you are not a gardener or just haven't thought of it then please consider. Aside from the health benefit of eating fresh herbs, the flavors will add so much depth to anything you make.

mint & cilantro

And it is soooooo much cheaper then buying herbs in the grocery store! I would highly recommend planting herbs in clay pots because you can bring them in in the winter and as long as you still water them and they are close to sunlight you can have fresh herbs all winter long.

sage

All you have to do is buy the pots, the soil, and the seeds. It can be as small or as large as you like. The initial investment will pay for itself over and over again. So try it! Maybe you could make it your Sunday afternoon project hint hint.

rosemary wants you to plant her

Chicken Soup for the Cold Jessie

Remember yesterday I mad the squash concoction? Well this would have been a perfect pair, except I cooked it after the fact. In spite of the fact that the chicken was to large for my dutch oven, I ended up with a lovely chicken soup that I completely did not intend to make.

I seasoned the chicken with garlic powder, onion powder, & pepper; put some water in the dutch oven; cut up some carrots, red onions, and threw in rosemary sprigs. Set it in the oven at 350 degrees for an hour to hour and a quarter (depending on the size of the chicken). Voila!

All you have to do is pick the meat off the chicken after it has cooled and you have soup! I had anticipated being able to get a lot more meat off this bird, but it was small so I only got enough to use in the soup. But...if you get a larger bird you could do both- soup & pick the meat off.

My favorite, favorite, favorite, thing is a chicken breast sandwich. I just use a good whole grain bread w/ A LOT of mayonnaise and some lettuce and tomato.

Next up! Chicken liver....yum!!!!

Haha, this chicken came with it's liver and I have been reading about how healthy it is to eat liver because it contains Vitamin A & D which are the vitamins that allow your body to utilize all other vitamins and minerals. Without enough Vitamin A & D the nutrients just pass right through and never get absorbed.

We'll see how this goes. The verdict isn't in as to whether I will actually like liver.

Comfort Food Redefined

It's not spring quite yet...still time for some squash recipes. Although we have had a relatively mild winter, it is still winter. Comfort food is key...but tradition comfort food is bursting with tons of cheese, white flour, processed junk out of a can, you get the point. 

This recipe calls for acorn squash, although you could use any type. Acorn is nice because you can cut them in half, roast them, add a few ingredients and you have two individual portions. Squash is great because, if stored properly (in a cool & dark place), it will last for months. Sounds gross, but that is mother nature's way of providing vegetables in the winter. Same with other fall vegetables: potatoes, onions, sweet potatoes, pumpkin, etc. 

Sweet Roasted Acorn Squash

• 1 acorn squash
• 1/4 c. quinoa
• 1/2 c. water
• 1 tab butter
• 1/2 c. raisins
• almonds
• garamasala spice

1. Preheat the oven to 450 degrees.
2. Cut squash in half, lay face down on pan.
3. Roast 40 minutes.
4. In pan, mix quinoa and water, bring to boil, lower heat & cover for 15 minutes.
5. When squash is done, fork out pulp and mix with quinoa, raisins, and nuts. 
6. Sprinkle spice as desired.
7. Stuff back in roasted squash shell.

This could be done as a savory dish too by adding sauteed mushrooms, carrots, onions, garlic, & grated Parmesan cheese. Hope you try this one out! It's super easy, inexpensive, and can be done pretty much any way you want. If I had thought of it earlier I would be roasting one of the chickens I picked up from the farm. But, it slipped my mind. You can use walnuts, dried cherries, pecans, brown rice, barley, thyme. Just look in your kitchen and experiment with what you have!

Anyone have any other suggestions for squash dishes?

Lunch with Lisa

just kidding!

TWO WEEKS AGO I got this intense craving for vegetable juice. I mean like celery, kale, brocolli- the real serious stuff. I have never craved vegetable juice EVER in my life. So since I didn't have a juicer handy I started smoothie-ing. It had been a while since I was doing the dark green smoothies but they were easy to get back into.

• kale, handful
• spinach, handful
• celery, 1/2 stalk
• parsley, a couple sprigs 
• 2 green apples
• 2 bananas
• 2 kiwi
• juice of 1 lemon
• 1" piece fresh ginger

ONE WEEK AGO I was just coming off of quite possibly the worst EPISODE (PMS) of my life and went right into a full blown cold. I felt like poop for a full week and spent at least half of that week in bed. I was emotional, fed up, and exhausted. You know when you just hit a wall and you know something has to change? Well that was me over the past two weeks. When I get like that it means that I am not being true to who I really am and everything ends up changing. I end relationships, I change the way that I eat, I do anything I can to stop the madness and re-balance myself. This all happened over the last week.

I started eating a lot more fruits and vegetables because I knew that it would instantly make me feel better. And it did. I stopped lying to myself and waiting for my relationship to get better and magically morph into what I actually want and need. And it ended.

YESTERDAY, one day after the WORST Valentines Day in the history of Valentines Days, I met Lisa for lunch at Whole Foods. What a breath of fresh air! We went to high school together, but sadly were not friends back then. ;(  We only reconnected last summer when I realized that she was a Holistic Nutritional Consultant and I wanted to talk with her about what she and I were doing.

I just finished the book Green For Life by Victoria Boutenko which talks about being raw and specifically green smoothie-ing. In it are a bunch of testimonials from people with a whole range of problems. All of them have been helped if not completely cured by increasing the amount of raw fruits and vegetables in their diet ranging from green smoothies in the morning all the way to going fully 100% raw.

One of the things that Lisa said, which I had read before, is that green vegetables are high in minerals, specifically calcium and magnesium. Well, guess what one of the symptoms of a mineral deficiency is? Really bad periods. Hmph...go figure! So weird that all of a sudden I was craving dark green vegetable juice. Not really, I feel like since I cut out most processed foods my body tells me what it needs now in way of cravings. I don't crave potato chips anymore or Pringles or Oreos. I crave kale and broccoli. Ha, I never thought this would happen.

If you remember I tried this going raw thing a few months ago right when we were going into winter, and for several reasons it was a miserable failure. But I feel like I am ready once again to try, so I asked Lisa if she would be able to make me some dinners that were heavier so it would feel like I am eating "real food". Ha, I say real food like raw food is fake. That's not what I meant. I meant cooked food. 


I feel like this time I am in a better place emotionally and physically. It is a huge motivator when you are sick and tired of being sick and tired. Plus now is a good time, according to Lisa, to transition with the heavier raw foods because shortly we will be in spring and summer and there will be a huge variety of fresh ripe fruits and vegetables.

Wish me luck! 





P.S. If any of you are interested in making any of these changes in your life please contact me!

5 Ways: Pizza

I don't know about where you live, but here in New Jersey we are fortunate enough to have THE BEST PIZZA IN THE WORLD!! Unfortunately, that means we are eating white flour and loads of cheese. So I decided to make my own "healthy" pizza. Instead of loads of cheese, I used a variety of veggies and even one with fruit!

Pizza Dough:

• 1 c. whole wheat flour
• 1 c. organic bread flour
• 1 pkt. yeast
• 1 tbsp. sugar
• 1 tbsp. salt
• 1/4 c. water + enough to make a ball of dough

1. Put the water, sugar, and yeast in bowl and mix.
2. After 5 minutes, add in flour, salt, and start mixing.
3. Add in water until a firm ball is formed. (shouldn't need more than 1 cup)
4. Let rise for 45 min.
5. Preheat oven to 400 degrees
6. Sprinkle pan or stone with cornmeal.
7. Roll out out dough and brush with olive oil.
8. Add toppings & bake for 30 minutes.

Toppings 5 Ways:

• goat cheese, sliced green apples, onions, and rosemary (pictured above)
• fresh mozzarella, tomatoes, eggplant & fresh basil
• feta cheese, olives, tomatoes, onions, mushrooms, bacon, & fresh thyme
• shredded mozzarella, tomatoes, garlic, peppers, onions, artichokes & sun-dried tomatoes
• Muenster cheese, tomatoes, diced Brussels sprouts, broccoli, & garlic

After brushing the dough with olive oil, sprinkle with salt and layer on the cheese and/or tomatoes, then the toppings, then more cheese! By adding all of the vegetable toppings on you will find that you will use less cheese. Enjoy!!!

What is your favorite way to eat pizza?

Has cold & flu season hit you yet?

I personally have not been sick in a while. Every so often when I don't get enough sleep I get that run down I'm-about-to-get-sick feeling. Usually I just whole up and sleep it off , but if that is not an option I have a solution that may possibly work for you. I became aware of Dr. John Douillard a few weeks ago when I listened to one of his lectures on Ayurveda. He is big into living in conjunction with nature and using everything that is available from nature to cure sickness.

Here is his explanation of why cold and flu season occurs during winter months:

"In the winter, temperatures drop and the air dries out. The further we go into winter, the drier the air becomes. Even the rain dries out and becomes snow. For ourselves, we further aggravate these dry conditions by pumping dry heat into our homes and offices to stay warm.

"In the case of the common cold, this dryness has become overwhelming to the body. When we become excessively dry, the dryness extends to the mucus membranes in the sinuses and gut. The respiratory tract is lined with ciliated epithelium, skin covered with sweepers called cilia that house part of the immune system. These cilia, much like the villi of the gut, sweep toxins, bacteria and viruses through respiratory mucus membranes into the Mucus Associated Lymphatic Tissue, or MALT, where they are neutralized by the white-blood-cell-rich lymph nodes.  

Nature’s prescription for all this dryness is the seasonal harvest. The winter harvest consists of high-fat, high-protein, insulating foods that antidote the harshness of winter. Think of squirrels eating nuts when the weather begins to cool. See my Winter Tips & Grocery List, which explains how to prevent systemic dehydration and other winter imbalances with seasonal foods. 

He is proposing that to stop a cold from fully forming, you can take a combination of

• Trikatu: an Ayurvedic spice combination made from ginger, black pepper and long pepper that thins mucus, stimulates circulation to the respiratory tract and cervical lymph. 
• Sitopladi: is a traditional Ayurvedic combination of herbs that opens airways and heals and decongests mucus membranes of the sinuses, bronchioles and lungs. 
• Turmeric: is an Indian spice that has many medicinal uses including thins mucus, moves lymph, boosts immunity and heals the mucus membranes.

I know. I was like "what they hell is trikatu, I can't even pronounce it, and where the hell do I get that? Well, Dr. Douillard conveniently sells this stuff on his website which you can find by clicking here. I am buying this stuff and am going to use it as a preventative measure as I'm sure taking a little bit of these spices everyday could not hurt (I will let you know if it does). 

SIDE TRACK: Some of you may have read my post on being anti-vitamin (which I still am) and are confused because these are clearly supplements. Let me explain. These are not individual vitamins that have been plucked from the original source (or synthesized). These are herbs and spices that in their whole form are medicinal to the body. There I said it. I am against taking individual vitamins and minerals, and a multi-vitamin in that case. We don't know what vitamins and minerals our bodies need. Scientists think they know, but we are learning more and more each day about the nutrients in food and I know scientists are not even close to having the complete picture. In my humble opinion it is best to just eat whole foods to get your nutrition. 

What is your view on vitamins & supplements? Yay or nay?

Thyme, What is it good for?

I figured since I named my blog after this herb, I should give you all a brief education on why this herb is so great. In addition to having a versatile flavor that goes well with anything from breads to soups to salads, it also plays a role in protecting your health.  

Thyme is an herb rich in phenols, especially thymol and carvacrol, which display antimicrobial and antioxidant properties. As such, thyme is an herbal remedy commonly used for internal and topical infections. However, according to the book “Principles and Practice of Phytotherapy: Modern Herbal Medicine,“ carvacrol has stimulatory effects on the pancreas by increasing the secretions of digestive enzymes, which is of benefit for digestive disorders, but can further aggravate pancreatitis. Due to this stimulating effect, thyme is usually contraindicated for acute and chronic forms of pancreatitis, gastritis and enteritis. 

In addition to being a good antiseptic and able to fight disease-causing fungus and bacteria, thyme also aids in digestion because thymol and carvacol relax the smooth muscle tissue of the gastrointestinal tract, according to the “PDR for Herbal Medicine." Thyme is also used to help relieve menstrual cramps, reduce coughing, sooth sore throats and deter gingivitis. (Original Source)

I am a huge fan of using herbs. You can take a pretty simple meal and make it taste outstanding with the addition of a few herbs (and spices). So don't get hung up on not being a world renown chef. Just use more herbs and spices when you cook!

What is your favorite herb?