I was fooling around with ingredients and hit on an excellent petroleum jelly substitute.

To  make this

You can use a double boiler, if you have one; I find this little quickie bain marie to be most convenient, though you may find other ways to make your own. This is the same procedure as in my hand-made lotion.

Just an old jar lid placed at the bottom of a small saucepan

**************

And a non-breakable, non flammable, heat-resistant receptacle, such as a pyrex cup, on top (it does not touch the bottom of the pan).  Simmering water comes up about 1/4 – 1/3 up the sides, depending on how much the contents of the cup

_

Here’s another one:

You can see my Lip Whip post for more visuals on what this process looks like

~*** ~

So here’s the recipe

Accidental Gelly – A no-petroleum jelly

This is a very simple recipe, as you see, however it’s very sensitive to amounts of ingredients. For example a fuller teaspoon of wax will yield a noticeably firmer product. It can go from petroleum jelly to a balm. Still good and usable, but not a jelly. Try to level the measurement of wax.

As well it’s also easy to leave a lot of residual oil on the spoon. Castor is very thick, so scrape all of it in. 

It seems a slightly better texture is achieved when making the larger amount (You can give some away;  however it’s not a huge diff –  no biggie ).

 Although, making the small amounts help you see how your measuring worked. Any variation yields a jelly you’ll be happy with, I think

++++++++

No-troleum Jelly

1 tsp Carnauba wax (preferred, but candellila works well)

1 TB + 1 tsp Castor Oil

                   ***

For a larger amount:

1/4 C Castor* oil

1/2 ounce Candelilla Wax

Instructions:

Place wax in your receptacle.

Place the jar lid/ plate on the bottom of the pan.

Add water to pan. Amount depends on the size/depth of your receptacle: The idea is that it produces enough heat to melt the wax, but you do NOT want so much that it bubbles over and/or splashes into your mixture.

Never put a lid on top of the pan or receptacle to speed melting.

Place the receptacle  on top of the lid/plate (Or arrange on your double boiler as required) so it sits above the bottom of the pan (you don’t want it sitting on the bottom of the pan). Turn on the heat and allow water to boil till wax begins to melt.

Add oil and stir continuously, making sure any remaining wax melts and mixture becomes emulsified. Remove from heat and stir in aloe, if using. Pour immediately into clean receptacle. Allow to cool before use. Store with a snug lid.

~*~

* Castor oil is best for what this recipe is aiming — “petroleum jelly”; I’ve tried lots of other oils and this, hands down, makes the best “Vaseline” substitute.

If you use something else, keep in mind with each change, swap, omission, or addition you are changing the resultant product. Feel free to try out other oils if you wish, however, you’ve been warned

Notes: It has been my experience that a preservative is not needed. Some good ones, just for your info, are grapefruit seed extract, benzoin, vitamin E and rosemary antioxidant (can find at MRH)

Again, any bit of extra changes the texture; so keep that in mind. The exception is a very small amount of aloe vera and doesn’t seem to effect much a detectable change. I cannot tell which of my gellies has it unless I check my label.

*

The addition of aloe is also fabulous for a bit of extranourishment and hydration for the lips; however, it’s not necessary. It makes it slightly creamier, but, functionally, it won’t make much difference or feel much different to wear

1 tsp carnauba + (1 TB + 1 tsp Castor Oil) + 1/4 tsp Aloe

This actually comes out the best in my opinion.

* ~ *

Just stir in the aloe completely.

~ *** ~

Alternate: Olive Oileum!

Don’t have or want to get any castor oil? Don’t want to do the double boil thang? Just like my basic lotion recipe, can use some good-quality olive oil!  It is, however, much different in texture from the castor oil — looser. (I want to say, “greasy,” but that has a negative connotation, doesn’t it?) It melts  –  as soon as it makes contact with skin; so,it’s definitely thinner and more oily. It’s not as thick as “petroleum jelly,” but, perhaps, some may like it. I wouldn’t keep this one in my purse or car, especially Summer.

It’s nice and clean with the olive oil coming through strong (so use a good one!)

Easy to do in the microwave:

My Olive Oileum Gelly

Nice and greeny

This is an easy, inexpensive, very basic petroleum jelly substitute; you can make in your microwave:

1 TB Olive Oil, good quality, organic, room temperature*

1/4 tsp + 1/8 tsp Carnauba or Candellila Wax

Heat  a microwave-safe receptacle (bowl, large pyrex, etc.) with water to boiling in microwave.
In a small, dry bowl, place the wax.
Place the bowl of wax into the water bath, making sure water covers bowl  sides by half (no higher than 2/3 or it will splash into the wax)
Place back in microwave. Let boil @ 30 second. -DO not let water boil over and into the wax

Remove from oven.

Stir gently to facilitate melting.
Return to microwave if not *thoroughly* melted.

Remove from microwave and immediately – gently, while stirring with a spoon (don’t whip) – add room temperature/warmed oil in a  stream, and continuously stir till combined.

Let cool a bit and pour into storage container of choice. Cool thoroughly before sealing.
Note: If the mixture seized and you have little pieces of wax (see photos below), just keep stirring. If still doesn’t dissolve, you must reheat the mixture or the crystalized wax will remain. You can microwave it: Place it back into the microwave in its quasi bain marie and heat at @ 10-second intervals, stirring between, till melted. Of course, generally, you don’t want to microwave your oil, but this is the only way to save it unless you reheat it in a bain marie/double boiler on the stove.
.

*Make sure your olive oil is room temp or warm; it will cause the wax to seize and harden on contact if cold. See below

Here is the gelly made with JOJOBA Oil

Did you know -- Jojoba is actually a plant wax?

It came out tinted a nice golden color.

1 tsp candelilla wax or carnauba wax

1 TB + 1 tsp jojoba oil (preferably organic)

This is a good but softer than a “petroleum jelly” gelly. Really nice if youwant the benefits of jojoba. I’ve become fonder of it and like it quite a bit; it is slightly…looser than petroleum jelly. Not quite as loose as using olive oil, but in between (better, in my opinion).

***

“Below”

Here are some pictures of what mishaps can occur:

Here is what it looks like when it seizes. You get chunks of hardened wax.

-

_______

Unlike the above, splashing water in your mixture is not fixable, though, you may find still usable.

Couldn’t get a good a pic of it, but, perhaps you can see the globules of water which will not emulsify:

_

When it cools, the water will still be there, sitting on the surface, and can be poured off. As I said, it may still be usable, but it may not be to your liking (mostly texturally).

*

Important:

When adding anything to the gelly (such as essential oils), it changes the gelly into a whip. Still great, but not a “Petroleum Jelly” sub. Essential oils have varying, volatile properties, and will alter textures dramatically. Certain ones, for example, would make a cream others a gel…and, some would or wouldn’t, depending on when added (!) or how much.

If you use them, add them when cooled as much as possible before it sets too-too much; you want to preserve the qualities of the essential oils and adding to boiling-hot mixtures kills them. And just know that additions will change the product

*************** AS ALWAYS ***************

Take caution when using and combining essential oils and consider possible allergic reactions. For example, here is a small list of commonly proclaimed cautions associated with some oils you will find on the internet. Often, I see the warning that Some herbs/essential oils should not be used by pregnant women or children, externally or internally, personally,  I err on the side of caution with those — Use responsibly.
*

EXTRA:

Uses for Coconut Oil

Oil risen to the top of coconut butter jar and solidified

Tip: If you buy coconut butter (and after all my ramblings about it, why wouldn’t you? )You probably drain the oil off (I drain that sucker till it’s but a bone-dry, thick paste!) Well, let me tell you, that oil is friggin’ expensive! Firstly, it’s organic; it’s pure, and fresh. People pay a lot for that stuff. My whole body ached when I threw it out once — ONCE — never again! So, yea, I’ve got a ton in my freezer, but, trust me, I can find ways to use it! (this is also a good coconut butter — I could go on for DAYS about coconut butter! )

Okay, so some uses: Facial cleanser — Spread over skin and wipe.

If you wear makeup, it is the ultimate makeup remover. No need to rub; the oily oil really just wipes it off. A soft cloth, lightly wiped over your face and neck and you’re good to go. Bonus: It is excellent at removing sunscreen. I despise the thick sunscreensthat coat the face; but they are the better ones. The coconut oil really pulls it off. I remove most of it as soon as I come in from my run; then the shower takes care of any residuals, and the coconut oil.

Use the oil to season your pans.

Use it to condition your cutting boards, too

And of course use it as a moisturizer (just know it’s very greasy so use very little).

You can add a bit to your liquid soaps and have your own moisturizing soap!

I’ve used it to make lip balms, but I really don’t care for it. It’s much better in small amounts used in a recipe, rather than being the dominant ingredient, if you follow me.

Another tip –  To drain the coconut well, place it for a few days upright in a warm location and do not move it. Let the oil rise to the top.  Drain. Then let it sit again for a day. Drain. It should be done by then. I drain it every time I open it, though, because there always seems to be a bit forming at the top (that little bit is no biggie in the long run, really). I always buy two jars and let the one sit, and it is super easy then to drain the second one which has sat undisturbed!

You can also set it upside down and all the oil rises to the top, but will be at the bottom of the jar when you open it .

The downside: the oil at the bottom will not get drained until you get to the bottom; at which time you’ll have the issue of draining it again. This way works a bit quicker than the alternate.

Coconut butter gets harder the cooler it gets, too, so realize it may be firm but still have a lot of oil in it. In cooler weather, I like to keep it near my dehydrator — upright or upside down — so it’s slightly warm and all the oil seeps out of the pulp, pooling at the top.

Any other uses for coconut oil to share? I know there are many more

Strix

New gloves pics up the gallery

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This is a simple sweater I’m working on.

I *Love* this yarn; it’s bamboo-cotton, called “Terra” from SWTC, home to some fantastic vegan yarns — “Jasper.”

Here is another great color I bought previously; I made a hat out of this gorgeous color — “Amber”…

I have to really emphasize that pictures of this yarn do not do it justice! It’s different when you see it live. It’s also different, as you imagine, when knitted. It has a gorgeous drape without being heavy. It’s stunning yarn. It makes even the most simple patterns look much, much nicer. Not too-too expensive, but worth every cent!

Oh, and bonus: No fussy skein! There is no fooling with it trying to find the proper end, no tangling, knotting, twisting. You just start knitting. I love that; It baffles me why all yarns don’t come ready to go like these :/

The “Onyx” is one of my favorites.

Again, pics are unjust! This produces a beautiful black fabric.

I bought these from one of my favorite yarn stores, YarnMarket; My other favorite (they have fantastic sales!) is WEBS. I like Knit Picks yarns (their needles more), but they don’t have as wide a variety for vegans; but what they do have is pretty good and very inexpensive — and that’s always good

I need to do a post on the vegan yarns I’ve used. The availability of good-quality AND colors, and oh, the variety — of vegan yarns nowadays is just fantastic (same for fabric). Five years ago it was fairly limited; now there are so many to choose, you won’t miss sticky ol’ animal hair (*ick*) one bit  ;^).

Besides…

WEAR YOUR OWN HAIR!

Strix

Purslane Perfection

*

I eat my greens fresh, and every day; but, on occasion, I’ve had to go without because of a particular situation — travel/away from essentials, etc. Now, going without my greens for a day or two — well, I guess that’s not the end of the world, but if I don’t have to then why? ;^)

I do know many people are out all day long and don’t have access to a blender or space to make their smoothies, so they give up on them.

~*~

Well, here are a few tips to get those essential daily greens:

Manual juicer — excellent! Absolutely indispensable for travel. Good for hotels or if staying with relatives or friends. Makes no noise, is small and can be used almost anywhere — all that’s  needed is a table or steady surface to attach it. Compared to electric juicers a real bargain, too. In fact, if one can’t afford a fancy juicer, a good-quality (stainless steel) manual is perfectly fine; and, in fact better than some of the expensive juicers, and should last decades.

Just crank and juice!

 *

You can also take a small blender, if you’re going to be somewhere with access to an oulet, but don’t want to lug your big blender and juicer. Low-noise and work well if not stuffed with too much at once, it’s best to add, blend, add, blend, etc.

Tribest Personal Blender

*

*

Use Powdered greens

All over the internet; even in stores, there are all kinds of ground greens available now. There are also blends so you can buy just one item and have a bunch of greens in one scoop.

You can buy individual, too, such as spinach, watercress, etc.

Whole fruit/juice — even a stop at a mini-mart on the road will have some kind of fruit or juice

.

**

Dried fruit/ fruit powders — internet and stores too.

You can always dry your own when you have an excess ;^)

Dried/powdered vegetables for savory versions, or blended soups.

pea microgreens

A portable blender sounds pretty good — it’s no Blend-tec, of course –  but  may work on soft leaves like mache, microgreens, and baby spinach — would work for powdered, anyway. Good for camping

*

If you add  nuts and seeds to yours, those are great traveling foods

*

Spirulina

I haven’t tried any of the blends, and I like simple so I usually do, spirulina* or chlorella, some spinach and a scoop of Matcha. I like the green algaes in my GJGS’s, but don’t use them daily/as often as I used to. They are great traveling greens, though :^)

I like Glaser Farms Spirulina; its flavor is very fresh and clean. Comes in a nice glass jar, .*

Good quality from MRH’s Chlorella (and spirulina); and, I also recommend  HP’s chlorella

Algaes are very potent, so only small amounts are used.

**

Algaes make your smoothies a deep rich dark green

*

But you do not need an appliance — blender, juicer or other gadget:

You can take bottled juice, shake in some dried green powders and have a delicious GS on the go or when staying in a hotel or as someone’s guest, perhaps.

*

Another option I’ve read that some folks employ for short trips for the day — freeze a pre-made smoothie and take it with (I would freeze it in a solid block for slower melting); it would be melted but still icy cold to drink by feeding time.

~***~

Eating your greens whole, or slurping them blended and juiced is ideal; and you don’t want to rely on powdered greens, of course. But, occasionally, we need alternative ways to get them. And, heck, if availability of leafy greens is scarce in your neck of the woods, dried or powdered is your ticket!

There is such a variety, too, that there are greens for everyone. The packaging for freshness is so good now, too; plus the freeze-drying method, sun drying or low-temp drying, etc. make them almost, if not as nutrient rich as their fresh form.

No excuses, Y’All ;^)

Beloved Broccoli forever stay - into my salad every day

So small yet so powerful, the broccoli sprout!

*Remember this:

Greens are the *KEY* to destroying cravings.

Greens are what demolished my cravings. I have zero cravings. Really? Yep. Really.

They nourish you so well, that your body becomes what it was meant to be –

Cue “6 Million Dollar Man” theme  OR…    

– a perfect self-healing, self-sufficient, most-awesome-living-thing-on-this-planet- M_A_C_H_I_N_E — going after what it needs to survive — nutrients — destroying deadly cancers and other evildoers in its path like a Green-inator, leaving in its wake, vital organs and nutrient-rich cells *intact* and thriving.  YOU, too, can be rebuilt –

better

stronger

faster!

/cut music/ 

AND your body won’t signal what you perceive as cravings “false hunger”). Why?  Because it does NOT want junk.

Greens are the oils that lubricate your gears! They’re the premium fuel that runs your engine, clean. They are the spinach to your inner Popeye.

Don’t have greens once in a while.

Don’t have a “handful” of greens in your smoothies

Don’t have greens as a phase –

Greens are a food you should  – no, have to –  eat daily for the rest of your life.

They are the ULTIMATE HEALING FOOD. Make no mistake. Get ENOUGH.

~ *** ~

Buckwheat Lettuce/Microgreens

Eat ‘em raw, blended, juiced and stewed,

They aren’t sides or condiments, leafy greens are FOOD!

Slice ‘em, dice ‘em –  heck, chiffonade

Any way you can get ‘em;  Don’t be a clod. :p

Simmered, creamed, chopped and steamed — they satisfy more than you ever dreamed.

Fill up with greens, and  get yourself lean.

Good for your body and the ol’ bean

Flax Microgreens

Saturate your cells with nutrients galore

and strong mind and body will be yours evermore

Let the healing begin!

Poxacuatl

*Note the caution at the bottom MRH’s spirulina page. As always, do your research.

Matcha, goes into all my GJGS's. Too much goodness to babble on about it here. It's loaded with antioxidants and a high ORAC and that's just for starters.

~ *** ~

About the Dandelions

It’s not just a weed!

—

Herbalist,Jessica Godino has to say about dandies:

“Worth eating for their nutritional value alone, the greens are extraordinarily high in Vitamins A and C, potassium, and calcium. They are also high in iron, phosphorous, and the b-complex, as well as other trace minerals. Tasty both fresh and cooked, try adding a chopped handful to your salad and put some in with your other steamed greens. “… And remember- the flowers are edible too!”

*

All leafy greens are at the top of the food chain. It’s really odd to note how little greens are featured in recipes. When was the last time you saw greens on tv or heard them on a radio ad?

From About.com:

The following information is for 55 g ( 1 C ) raw dandelion greens

Macronutrients:

• Water: 47.08 g
• Calories: 25
• Protein: 1.49 g
• Carbohydrates: 5.06 g
• Fiber: 1.9 g
• Sugars: 2.12 g
• Total Fat: 0.39 g
• Saturated Fat: 0.094 g
• Monounsaturated Fat: 0.008 g
• Polyunsaturated Fat: 0.168 g
• Cholesterol: 0 mg

Micronutrients:

• Calcium: 103 mg
• Iron: 1.71 mg
• Magnesium: 20 mg
• Phosphorus: 36 mg
• Potassium: 218 mg
• Sodium: 42 mg
• Zinc: 0.23 mg
• Vitamin C: 19.3 mg
• Thiamin: 0.105 mg
• Riboflavin: 0.143 mg
• Niacin: 0.443 mg
• Pantothenic Acid: 0.046 mg
• Vitamin B6: 0.138 mg
• Vitamin B12: 0 mcg
• Folate: 15 mcg
• Vitamin A: 2712 IU
• Vitamin E: 2.63 mg
• Vitamin K: 150.5 mg

Phytonutrients:

• beta Carotene: 1627 mcg
• beta Cryptoxanthin: 0 mcg
• Lycopene: 0 mcg
• Lutein and Zeaxanthin: 3656 mcg

Impressive!

Nutritional data‘s info indicates that just that one cup of fresh, raw dandies supplies 10% DV calcium.

Wow! Loaded with A and C…some K…also sounds like a beauty  prescription I can afford And with that dash of sodium, all you need is some fruit and whywould anyone need to add electrolytes??

*

I eat my dandelions raw and, mostly in my GJGS’s. I juice them — one of the few that go in stalk and all — and I throw them, whole, into the blender, too. I’ve not cooked them often, but they are terrific with beans. I also like that I get loads of juice out a small amount as compared to other leafy greens, and it’s all good.

*

Although known as a “diuretic” it’s not like most  that drain the body of electrolytes and nutrients  like coffee, for example, (and you still wouldn’t want to overdo it); but they supply the nutrients which others deplete through the diuretic process. They are used medicinally for this sometimes, for a nutritious, safer way than diuretic pills for those who need it.

*

Aren’t leafy greens just amazing?!

Also, dandelions are hardy looking and they grow like weeds but once picked, they seem to become delicate. Make sure are dry, store well, and use within a couple days of purchase.

Wash them leafies good ’cause dandelions tend to play in the dirt

I love my calciyummy dandies.

***

So…best way to enjoy all the goodies, is, of course, the blended greens.

With that, my  GJGS was…Lime-alicious ! 

I drop one (or two) ;^) whole in the blender

I love limes — and not just in my GJGS’s!

*

Now those are the kinda roses I like receiving

Stunning blackberries

*

Oh, that unique, unmistakable flavor.

Raspberries, what else needs to be said?

*

From MRH (BEST price on this superior quality of matcha you will ever find) Serious Green-ness!

A scoop of Matcha 

*

I'm feeling all nutrified just lookin' at 'em

And my latest affair — the Mighty Maqui.

*

-Fresh dandelions

—————

———–

Delicious Dino on the menu…

and…

Magical Mache!

Mmmm.. the wonderous Mache. Penultimate of the leafies in EFA’s superseded by the humble purslane, (aka portulaca — another so-called “weed”!)

Ahh...Chia, my pet ;^)

White Chia Seeds

Yummy green goodness

~***~

Product review: Frozen Artichoke Hearts

Artichokes, are amongst the elite, according to Dr. Fuhrman’s Eat Right America Foundation’s ANDI chart. (And did you know Whole Foods Markets have adopted the ANDI system? Check it out next time you’re there. )

Who knew eating flowers was so good for you :^)

I’d rather have organic — and fresh florets, to be honest — but  rarely find them. When I do, they are about $7 a pop — utterly ridiculous, especially since So. Cali grows acres and acres of these thistly flowers. I’ve seen them; they’re beautiful!

So how  do they taste? Well they taste as good as they look. Really great flavor.Very nice, especially for frozen! Also, while there were a few with non-edible parts (leaves) still attached, overall, this was minimal, and probably unavoidable.

They are obviously pre-cooked and the texture is such that you can eat them straight from the bag, or cook them for a bit in a recipe and still have them be just fine.

Best thing about these is…

That’s it! Just artichokes. Isn’t that nice. Oh, and the price is great too.

So how about it? Add some awesome artichokes to the green of your rainbow!  I mean, just so many, may ways to eat these when all the cleaning and prep  has been done already.

Much to do with these — salads, soups, dips, dressings, straight! One can get creative, but they sure can stand alone.

I guess that’s a thumbs Up for TJ’s artichokes. Maybe they’ll get organic someday

***

Last week, I created a Photos section. Look over to your left and you’ll see it under “Pages.”  It’s a good way to get up my knitting, and sewing projects without having to make a post about each project — that would just never get done! So far only one slideshow is up, heh; But I’ll be uploading various galleries, such as a food pics gallery, sewing, whatever random pics.

Have a green stuff day (every day )!

Strix

If Kale is King of the Greens, Maquis are King of the Berries…at least for now.   These beauties  are black as seen in this photo I took in the sunshine. I’m not sure if they are technically a black — could be a purple, I imagine.

The reigning “superfruit” du jour –  I won’t bother going into its super-awesomeness: simply Bing it for all the panacean detail you can handle. These are availble dry because like acai, mangosteen or any other superfruit, it will not survive traveling thousands of miles fresh.

Maqui is making appearances in beverages and snacks at break-neck speed, of course; but I think it would be most healthful to get them freeze-dried as fresh as possible. I rely on Mountain Rose Herbs for superior quality of whatever I can get there, and these Maquis are no  exception. They are available on some sites — mostly raw stores — and a few healthy-type food stores( like Whole Foods), may have the powdered Navitas brand in the raw-food sections.

Back to black  for a sec — Black, like purple and blue foods are available but not as abundant as reds, for example. Although “black foods” were all the rage, circa 2007, they are still gaining in newsworthiness for their high-nutrient, anti-cancer compounds. Remember black garlic? Simply fermented garlic which rendered it more nutritious (like a lot of fermented foods [such as my cultured veggies ] ) The black foods are higher in nutrients amongst even their cousins, such as black sesames are more nutritious than the brown.

I recently had some black radishes…

and Ooh, I did not like them. Very bitter. And…

…the black was only on the outside, and the skin was very tough and, for me, inedible — at least the ones I got. I don’tknow if a different kind may have thinner/edible skin. My guess is that, the powerful “black” nutrients are contained in the skin. Of course,  the radish, itself, is a powerful cruciferous on its own.

I guess I eat my fair share of black foods — black sesame, black mushrooms, olives, berries, Nori…black beans are okay, but I haven’t eaten those in years…black vinegar, pepper… Hm, what else?

I wonder if chia seeds are considered a black food? *Love* me, my chias!

Backy to the Maquis

I tasted one and, hm, not really impressed. These are dry — and I mean, dry. They are not like raisins or the dethroned gojis; they are gritty and sand-like. Not too pleasant.

And, oddly, not much flavor. Part of the reason for this, I think is…

These are teeny tiny! I would say the size of juniper berries or allspice berries, or even whole black peppercorns! So to get an idea of the flavor you would have to pop a few more .

I was also shocked that a “serving” is 1 teaspoon!

But that’s quite a few in one teaspoon.

Now, what I found really fascinating, is that, when I put it in my GJGS, the flavor was delicious!

The berries’ flavor absolutely came through. It’s definitely a distinct flavor, but sort of blueberry-blackberry-ish + concord grapes, if I had to liken it to something — nothing too foreign.

By the way, that is the only fruit (aside from lemon) I put in my GJGS in order to judge the flavor, and I still was able to taste it. Interesting! I would have to say it’s most likely the lemon I put in my GJGS’s since citrus makes flavors pop and brings out the sweetness, too. Lemon or lime goes into all my GJGS’s.

Verdict: I’m keeping these in my berries rotation

Definitely a keeper!

What other black foods can you think of?

Strix

Nature’s Plus Vitamin D3, a new, vegan, whole-food source of D3. The first of its kind! I’m sure, like the DHA, there will be more jumping on the bandwagon — like another mushroom-based, purported-D-3 soon to be available from Activz.

I hope so, and I hope it gets less expensive.

However, looking at the label shows there are 5000IU in two capsules…

…so, not needing that much, the one-month, 30 servings is actually 2 month’s worth – yay! for that

I don’t expect the cost to go too low, however; the mushrooms (apparently) needed for this product have always been expensive, and it’s an organic product, to boot! I wonder if just taking the mushroom supplements, which have been available for a long time now, are just as good(?). I recall Dr Weil has been recommending the “exotic” mushrooms, like those in this formula for ages; but they’ve been used in Chinese Medicine for thousands of years. (more from Weil here, and here)

Maybe one of the many reasons mushrooms have been so helpful to people is that they were providing D3 without it being known. In that case, it may turn out to be less expensive to simply take the mushroom supps…not sure; maybe there is a special extraction from the ‘shrooms needed. From what I understand, though, mushrooms — even regular ol’ mushies — simply need to be exposed to sunshine, while they are growing, to get their Vit D, just like us. There are some fresh mushrooms being sold now with labels claiming they’ve been sun-exposed. D3 is better absorbed (from an outside source) than synthetic Vitamin D2 in most people, from what I understand. Most D3 products are animal-derived which makes it un-usable by vegans and other people who may have environmental or other issues with animal sourcing.

There is a “quality assurance” insert that comes with the supplement:

the fine print on the lower left corner reads:

Here’s the back… (click on pic for a larger, if not perfectly, clearer view)

Best test would be to get my D levels checked before I start on these to see what happens; not sure if I’ll do that* But, I’m going to keep abreast of this product to see what transpires; I am very interested in the results! It will be fantastic if it is just as effective — or even outperforms — animal-derived D3. Fingers crossed

I had a local shop order it for me; it’s such a brand-spankin’-new product that it’s not even in stores! I contacted VeganEssentials, however, and they said they will order it if they can get a contract with Nature’s Plus; so I expect it will be there soon, if they do. They are fantastic for all stuff vegan, and *very* meticulous about dubious ingredients. They are like Sherlock Holmes when questioning/investigating companies’ products. I have trusted them for years. They will be carrying the Activz brand, however, this coming week.

There’s a new all-EPA supplement now available from Futurebiotics and it’s also vegan.

Awesomeness. I love that these products are now available so that all can benefit without harm to others. How often  do we engage it that?!   These have no flavor, by the way. (I always crack open and taste these things )

Here’s a looksee at the label:

I do have to admit I’m… intrigued by the source, which they say is from  “yeast.” Whatever that is – makes me a bit suspicious

There are so many vegan DHA’s now too. I’ve tried a lot of them already. Of course, who knows, without lots of testing which is superior for any individual, but they all seem to be basically the same nowadays.I can at least mention the best tasting Actually the ones with little to almost no flavor would be

V-Pure

which I’ve mentioned before. (Sorry for the bad pic; it’s an oldie )

  Pure One.

Dr. Fuhrman’s, DHA Purity, which I trust more than any other, has a mild lemon-balm flavor. And Dr. Fuhrman offers the  New Harvest EPA too. There are many more good DHA’s now and it’s great to have the choices.

But these are just a few mentions

Tons more to babble on about — seriously, I’ve got loads of product reviews, “favorite things,” yada-yada; not to mention my knitting and sewing stuff…) but I’m short on attention today — at least for sitting at today’s boob tube But I’ll leave you with this…

What Is It?

Been a while since I’ve posted one those. I’ll be back to reveal the secret

Hint: It’s good stuff 

Poxacuatl

* If anyone has their current levels of Vit D available and starts taking this new Vegan D-3 and gets checked again,  it would be great for you to write up a review here at BeStrixed. Also, if you have taken the New Harvest EPA and experienced changes, I’d be interested in that too.

Just contact me and I’d love to post your experience and opinions.

It’s never too late to change!

Watch to the end and you’ll hear a lovely little cooing (and see all the hugs and kisses too)

Strix

Think occasionally of the suffering of which you spare yourself the sight. ~Albert Schweitzer

A lovely soul, allowing herself to be greeted with a soft stroking of her feathers at her new, safe home, Animal Acres.

Turkeys (as are all birds) are dear to my heart, and this time of year is, for me, not so much celebratory as it is a day of reflection. When you’ve actually met a turkey, you would be hard pressed to ever imagine consuming one. They are utterly beautiful creatures, inside and out, and will, like so many animals, walk right up to you. A turkey (if rehabilitated and no longer fearful of human abuse) will sit in your lap and allow you to pet her feathers. One of the most joyous experiences of my life.

Celebrate and make it at least a bit “happier” Thanksgiving by not consuming torture and pain of one suffering innocent body into your body. You don’t need that: Your body doesn’t need to take in that horror. Consume fresh, nutritous food, and allow that others are  here, as you, to live their lives to the fullest.

Please, let them be.

 

Take a little time to read about turkeys and other feathered friends at United Poultry Concerns.

Scroll down to “For Jane” if you’d like to read a poem tribute.

Peace to all!

Strix

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Peter Piper Picked a Peck of Purple Pomes.

A Peck of Purple Pomes, Peter Piper Picked.

If Peter Piper Picked a Peck of Purple Pomes,

How’d he Purge the Purple Pulpy Pearls?

 

Hm. A precarious pickle, indeed.

Well, there is more than one way to dislodge the snug little arils; however, the following is my personal fave I learned from an old Martha Stewart show.

I would have made a video, but my third arm is at the dry cleaners; so pictures will have to do.

Cut through the skin about 1/4 inch to start and rotate the fruit around to slice only through the rind — like scoring. You don’t want to cut through when you cut around, you’ll end up crushing the arils and losing juice  (remember the first cut through to halve cake layers? Like that)

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cut pome by scoring through the peel only, all the way around its center

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When finished cutting all the way around, simply twist the pomegranate gently within your palms and it will halve nicely.

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Twist pome gently for a clean break

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Now, place a deep bowl in your sink and, using the back of a large knife, or, better a large wood spoon or spatula and holding the pome cut side down, give the skin-side some whacks. Here I’m using my silicone spatulas (which I like; they’re heat resistant, too, and come in various sizes).

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over a bowl, tap the pomegranate

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...Tap the sides, and all over with moderate force

And, the arils pop out nicely. You can get some splashing — some times  more than others, but it’s all good in the end! you’ll see.

Tapping it into your hand, yields better results — you’ll get less splashing the surrounding area, too, and the arils fall through your fingers

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Tap the pomegranate into your palm

*By the way, using a deep bowl and placing in the sink like this, I’ve never gotten any pome juice on my clothes or had any splash in my eyes (unlike lemon…why does that always happen?!); however, if you’re wary, wear an apron

Into the palm, go the pomes, down to the bowl through finger holes

So, hey, check ‘er out:

Nice and cleanly removed arils. Tip: Stud with cloves and hang to dry (or dry in dehydrator)

Even cleaned out, they are stunning! I think I’ll stud some with cloves, and for the holiday

Here you see you don’t lose a thing using this method.

check out the juice! (This much juice collection is because I did many pomegranates at once)

Voila! A plethora of perfectly pilfered plums!

Well, I’ll be ding donged!

Found the vid; Martha shows how to!

 

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*She shows it in the first 2 minutes, so you don’t need to watch the whole thing*

That isn’t the show I saw, and I see on this epidode she scores it in quarters — good idea for the bigger globes! Gotta remember that. Here’s another way to remove arils.

Nutrient rich, pomegranates are worthy of your attention! In last month’s Huffington Post, Dr. Fuhrman. found pomegranates worthy of mention, referring to them as one of 5 foods to be, “medicine” Wow! Food = medicine. That’s pretty dang powerful: Read more on just how powerful.

Pomes have lotsa polyphenols (whoa, concords are loaded too!)

Only precaution: while pome juice is worth drinking, one can just as well consume it via the seeds: That age-old question: to eat the seeds or spit?! (did anyone ever chew the shells of sunflower seeds?! Was that a children’s thing or do adults do that? Hee .) I’ve read there is some nutritional benefit of ingesting  the seeds — I don’t know for sure, I imagine so, since pomegranate oil is highly prized -  however, I have no problem consuming them. The oil, beneficial or  not, would be in insignificant amounts anyway. According to the California Pomegranate Council (funny) the seeds are edible, and it’s simply a matter of taste as to whether one should consume them. As well, the pith of some fruits appear to contain benefits from what I’ve read…Personally, I love the pith of some fruits, especially citrus! Most say it’s bitter, but I find it “sweet”; the bitter is usually the pith closest to the skin. the closer to the fruit, the milder. When juiced or blended, it adds creaminess. But, that’s just me

Old pic of pomegranate ice cream .I made... think I used macadamias and cashews, Oy!

So anyway, fruit juice should be limited. Juice — too much of it — can be like a sugar bomb; plus, one can miss out on a LOT of the valuable nutrients left behind, while tossing the fiber. Now, if you want to waste money, get extra calories with minimal satiety, AND minimal benefits, have at it. BUT, pomegranate juice can be an exception –  with guidelines! Because of its value it can — and for some, should — be  a regular part of the diet; but one doesn’t need a ton of it a day — I recall reading a recommendation for a quarter cup per day being enough. Good thing ’cause it ain’t cheap, no matter how you get it.

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If you don’t want/cant get juice regulary, then get some through LDL Protect, a formulation anyone can take who wants the benefits of plant sterols and phytochemicals. Read about powerful plant sterols, pomegrantes, and LDL Protect, HERE.

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Pomegranate Snowcone!

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It can be incorporated into recipes, as well, but stay away from processed stuff;  use it fresh! A couple examples: Ice cream. Imagine fresh out-of-season pome sorbet during summer! Pop some cubes into lemonade or limeade…mmmm. How about a slushy or popsicle? Add the arils to grains, salads and morning cereals. Fruit leathers; pomegranate milk; yummy dressings…it’s endless, really. Oh, I make a mean ETL sangria

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Now, how to punctiliously pick that peck of  persnickety pears without peril:

Hm.. Let us proceed  prudently..

Heavy! That’s a general rule: the heavier, the juicier. No bruises; firm; tight skin; early and mid-winter are best of the season. Skin color not as important, but I do like to get the deepest red if all other requirements for freshness are met. No soft spots, or cracks; wrinkling is not a good sign.

There are varieties of pomegranates,  here is a “white pomegranate” I was lucky to find.

The site says the white are sweeter! I don’t recall, actually, any difference. Hmph. The Japanese one at the bottom of the page looks interesting. It says it’s sort of tart. Maybe that’s the one I tried…though, again, I don’t recall it being “tart” either.  I wonder if it has less phytos than the dark? If so, perhaps it contains something else as its advantage?

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Thawed pomegranate: Squeeze for juice

How to juice?

(The skin should not be juiced) Well, again, there are a few ways — I discovered that freezing whole or halved pomegranates, like I do with ginger, for example, is surprisingly efficient at juicing. On those rushed days, I’ve  thrown them into the freezer   As in the photo above, simply thaw and squeeze a half. Lots of pressing over a strainer will render more; Twist and squeeze through a cloth or crush with a potato masher if you don’t want to squeeze it with your bare hands.

You can pulse in a blender or a food processor, then strain; grind it through a food mill; squeeze the arils, a halve, or quarter through a hand-held citrus juicer (not my choice — messy!); use a reamer (I LOVE those vintage reamers!); or  run the the arils through your juicer.

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Generally,

…”One medium pomegranate weighs about 9 ounces and yields about 5 ounces of fruit (3/4 cup) and 4 ounces (1/2 cup) of juice.”

*TipS: Frozen arils are great through the juicer. As well, the arils, frozen or fresh, help clean out the screen of the hard-to-remove pulp that’s often left behind when juicing leafy greens for you to scrub off (this is especially true with the single auger style juicers.)

Run them through last or almost last.

*Tip* (A bottle brush , if it doesn’t come with your juicer is worth buying for cleaning your juicer parts – found at hardware stores)

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Storage:

Whole pomegranates store for months under fridger,(and can sit out up to a couple of weeks, depending on how fresh they were when purchased/picked), but best to eat soon. Freezing is a great alternative.

I like storing food in wax bags before placing into any plastic. These Natural Value brand wax bags are a must in my kitchen — one for the “Favorite Things” list   (I get them at the market). Parchment, is another, and I use it for this purpose too.

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Then seal them in larger plastic bags for longer storage:

You can store the juice in the fridge — I’d not for more than a couple days; or freeze, well sealed for enjoyment during the off season — mm, that is fabulous, by the way. I purchase pomes throughout  the height of the season, but also the end of season, juice the whole lot of them, freeze them and never have to pay for the very expensive, heated and processed, and preserved, who-knows-how-old bottled pomegranate juice. If mine is a few months old, but fresh-frozen,  I’m better with that .

Ice trays are a fabulous way

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Here you see the difference when manually juicing the arils — the dark — and running the arils through a juicer:

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*No biggie: the juicing of the seeds is just fine. I ran it by Dr. Fuhrman to be sure, and he said it’s all good

*Conveniently portioned, it’s nice to just reach in the freezer for some of the magic

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Enjoy pomegranates however you like them; they’ll be gone from markets much too soon!

Strix

Ah, a few of my favorite things – the best October brings:

Favorite Squash: Kabocha! Mmmmmmmmmmmmm…

Japanese Pumpkin "Kabocha"

Pomegranates — does anything compare?

Pomegranate Arils

I’m a believer that it must have been the “forbidden fruit”!

Ah, the beginning of scarf weather…

Traveling Vines Scarf

I made this pattern into a scarf.

Scarves are so fun and easy breezy to create too, and something nice to do on stormy nights

This picture shows the unfinished scarf. It is a really nice pattern available for free at the same site An incredibly generous woman, with the most gorgeous scarf patterns for free…I’m intent on working through them!

It’s the Great Pumpkin, Charlie Brown! Yay Don’t front — you know you look forward to it, too My favorite Autumn tv special

As an aside, watching something like this, which brings back good memories and feelings and emotions…this is an exaple of something to do that is “comforting”; we should do similar things rather than reaching for food – good or bad foods — and there are SO many other ways to soothe ourselves or so-called, “treat” ourselves..UGH… I’ll stop there as I feel a preachin’ comin’ on

Wow, too much fab produce to remember!

O, lordy…Does anything compare to…

Persimmons

Persimmons? Nothing like them, right?

Nice Autumnal combo:

Raw Pearsimmon Pie

A fresh, seasonal pie, made easy in small portions using the small pie plates. Pears + persimmons…Yum

so much to do with these babies — leathers; pies; puddings; cultured veggies! Everything! Of course, smoothies.. And straight? Oh, yeaaaaaaaah!

There are 2 types  most often found in stores –  Hachiya and Fuyu — however, one may be lucky to find other types at farmers markets– both are outrageously yummy. I’d love to try a chocolate persimmon! :O Purported to be sweeter with chocolate notes (I’ve read they taste like chocolate mousse)  without that bit of astringency in some persimmons –  more like the fuyus.

If you love persimmons, by the way, try some Hoshigaki Persimmons.Even though you may not be able to have the pleasure of Hoshigakis  , you can dehydrate your own, too–

Dried Persimmon

– okay, sorry, this wasn’t supposed to turn into persimmon entry. Hm, but good idea for a future post!

Favorite Fall cup

Don’t you have favorite utencils, or am I the only weird one?! I have favorite bowls, cups…forks! Hee hee.

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The cold, sunny, weather here in SoCal

The trees! Oh, such beautiful leaves, even though we don’t get the variety of colors like other states, we’ve got our own kinda gorgeous

Pears!

Apples galore…

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Halloweenie Stuff

Jacks! Using a fresh, ornamental pumpkin, I enjoy carving!

Favorite safer way to light my pumpkins…

Lights instead of candles. This is a large one, and can be used for lighting other decorations

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These are great, especially, if you find using the traditional candles a bit dangerous in a particular situation or place you may be putting your pumpkins.

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Battery operated, these can illuminate your gourd in various colors, and there is even a multi-colored option which switches colors with a speed variable too! Disco Jack

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I also like these little candle ones; some flicker and look more like you’ve got a candle goin’…

Best for small items or as an alternative to or where you’d use tealights. Very Cute! Inexpensive, and since you don’t use them for too long, they can be used for all the forthcoming holidays. I’ve had mine a few years.

Favorite sweet to give out on the frightful night –Trader Joe’s fruit leather…

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List of ingredients:

Tj's fruit leather label ingredients. Not too-too bad

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Probably not the fave of trick-or-treaters, but, better than nothin’. Plus, I’m NOT giving out junk!

So much more but that’s all I can do at the moment!

Happy Halloween, and DO take advantage of the gifts this planet offers this glorious season!

Poxacuatl