These Are a Few of My Favorite Things…

Silky Araucania Ruca Yarn

/Cue Music   

“Raindrops on windows and whispers from willows

Shepherds of sea life from great whales to minnows

silver white tea leaves sun-kissed into greens

These are a few of my favorite things!”

/Cut Music

*

Okay, been a while since my last “Favorite Things” post…ya think? 😕 But here we go…

So, my favorite tea greens are ground up into Matcha, as I’ve mentioned; my favorite being Matcha from Mountain Rose Herbs which consistently offers superior quality for fantastic prices. You’ll not find that quality matcha for less.

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A Touch of Evil 😀 (just a touch 😉 )

Jerusalem Artichoke Inulin Powder, from Natural Zing

Now, I normally do not recommend sweeteners aside from fresh fruits,and, really, it shouldn’t be needed much at all on a  NDE Diet. But, occasionally, when needed, I like to go as natural as is good —  this is my favorite:  One of the ever increasingly popular type of  inulins being used as sweetners; specifically, my favorite is Artichoke Inulin. (The most popular, well-known, and the “original” is chicory inulin*) This is not the  artichoke flower which may come to mind, but a different root veg called Jerusalem Artichoke,  also known as sunchoke. These were a “What Is It?” featured here on BeStrixed.

Artichoke inulin is available from a few sources; I get mine from Natural Zing — another “Favorites” places! Lots of raw-foodie good stuffs 😀

By the way, fresh sunchokes, aka Jerusalem artichokes are great mashed and combined with cauliflower to make faux mashed potatoes! Delicious veggie!

I first tried inulin in chicory form, many years ago before I was an NDE, and, while it didn’t taste bad, it was not sweet enough for me, nor for the recipes I was making at the time. Whew! Glad those hyper-sweet days are long gone! Still it is much better than the alternatives such as Splenda, and saccharins out there, so if the artichoke is not available for you, the chicory may be one to try.

I have always liked stevia (combined with erythritol,which I also recommend – no laxative/gas/bloating effect; and better for some applications); however, Dr. Greger has recommended what is a safe amount of stevia, so bear that in mind (But also, pure unprocessed stevia seems to  have no problems**)One thing to remember, though, is that stevia doesn’t require large amounts anyway. I used to find erythritol in small independent vitamin shops (if lucky) or online in few places; it’s now everywhere. Again, sweeteners should not be used in large amounts in a Nutrient Dense Diet; but, I use it for the occasional beverage, for example, and moreso for guests dishes and desserts.  I’ve used it for Thousand Island dressing as well.

I really don’t like date sugar unless it is for a brown sugar substitute, for which it is perfect( See my No-Grains Granola, and my Essene breads/Manna/Raw/Ezekiel, etc.)Plus, way too much sugar, way too many calories, and…

…very grainy makes it less than ideal: See here what happens when you sift date sugar

Big difference!  Oh, and …

always check the label to see if it’s 100% dates…Yikes!Oat flour! And Wheat!

HOWEVER….

…You know there’s always one ;^)  On the plus side, fresh dates are very nutritious and don’t have to be excommunicated from your Eat To Live relig — uh, I mean, menu! ;^) ) Occasionally, they are fine. See my Butterscotch Pudding” recipe 😉

Luo Han Guo, pure,  is another sort of brown-sugar-ish flavor sweetener with a fruity-ish twist; I don’t like it, really. It’s got its own unique flavor which makes it use very limited. It can be found in combinations (with one of the sugar alcohols, for example),which improves it immensely; some being better than others. Basically fruit and, GRAS, it doesn’t seem to be bad; however, there are always critics.

As an aside, D mannose, commonly used to treat bladder infections, is sometimes found in sweeteners. It is also a “simple sugar molecule.”

Many other sweeteners out there, but I don’t or didn’t intend this to be a review of all faux sweeteners! 🙂

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–> Back to the Artichoke Inulin — 😉

*

I’d say, it’s about 70% as sweet as the same amount of sugar; HOWEVER, I must caution that my sweet sense is really heightened compared to the taste buds of someone consuming sugar at a standard rate. I haven’t had sugar in over 8 years; so, it probably would not be a choice of the average American-style-diet consumer. In fact, I know it wouldn’t. A standard diet eater may think this is maybe 40- to 50% as sweet as regular sugar.

It’s actually delicious.

Upsides

Unlike all fake sweeteners, Jerusalem artichoke inulin has some nutritive value. Even the erythritol I mentioned is harmless, but it’s not nutritious — not by a long shot.

Healthful; pre-biotic;  It is white-ish; dissolves well (though best in warm to hot) and clear; has no aftertaste; no strange flavors or bitterness whatsoever; very “clean” taste; measures more like sugar; has an emulsifying ability, adding smoothness/creaminess, slight thickening; NO graininess at all, it’s powdered, but not dusty; goes with well with any type of recipe.

Downside

is the price 😦 . Still, if you are an NDE (Nutrient Dense Eater) who has healed from sugar addiction, then you  won’t need loads of it 😉 It does provide some calories,; though not too many, in my opinion.  Another you may like is Agave Inulin — higher calories; less expensive.

So, Artichoke Inulin —  my favorite, best recommendation for sweetening, when you must!

***

/Cue Music

“Plant yarns,  and fabrics, compassionate satins

Pleathers and faux furs, save seals brutal lashes

Bees buzzing by with nectar on their knees…

These are a few of my favorite things!”

*

/Cut Music   😉

***

Araucania Ruca is a gorgeous drapey yarn made from sugarcane — Yes, THAT sugarcane! It is a perfect substitute for silk and is often mistaken for same. Stunning, silky and soft.

*

There are a plethora of plant yarns and fabrics so there is no need to rob animals of their skins and hair (and then eventually kill them, no matter how “humane” you are told they are treated).

Wendy-Peter Pan 4-Ply Fingering Yarn

Really, way too many favorites, but a stand out yarn for socks is Wendy Peter Pan “Happy 4-Ply” Bamboo/Nylon blend. The reason I love-love-love this yarn is because it is a true fingering weight yarn (I can use a quintuple 0 needle  for socks). The color — as with most bamboo — is stunning. It’s machine washable; strong(!); and wears very well. Feels mighty nice, too. No drapey socks, either; the nylon holds them up well.Wish they had solids!

Hemp yarns are great for accessories; here is just one way I’ve put this strong, sturdy yarn to use –a nice pair of working gloves :^)

I love hemp fabric. One would think it’s harsh; it’s not! Try my favorite, Hemp Traders. Lots of variety. Seriously, they’ve got hemp velvet and terry cloth — suede! Love it. All kinds of blends. Great place. Great service. Great products. I’ve bought tons from them.

_

Purlple Aronia Berries, powdered

And since I added that link to the agave inulin, a shoutout to Z-Naturals! A definite “Favorite Things” place. The fastest service I’ve ever experienced, good-quality products and  good prices.

I have been using their superfruits in my green smoothies — Purple Aronia berries and Seabuckthorn berries (though only available in powdered form and most products are in bulk.) A few other things I’ve ordered, all fab quality. Good stuff.

But of course You All know how I adore Mountain Rose Herbs. Def at the top of my Faves list! I’ve been shopping there for years and they just get better and better. Here’s a tip, though: If you phone order, make sure to get all you need when you call because, one, they will not allow you to add anything once they put your order through (as in you cannot call back even 1 minute later and add on; nor even right after they input it while you’re ordering!); so write it all down and have ready to order if you call; two, the shipping is expensive!

“Amla”Also known as INDIAN gooseberries

I’ve mentioned lots of stuff I get from MRH, including dried fruit; Iam so glad they offer  whole, dried Amla berries . I also love-LOVE their bilberries — super yummy in my GJGS’s! Elderberries, and, of course Maqui’s are two others I buy regularly. YES, I still use fresh fruit! But why deprive myself of this bounty when it’s available?

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*Chicory, by the way, is one of, if not the, original coffee substitute. The roots are roasted and ground. There are many variations of its use for coffee; so if you need one, a blend with chicory and dandelion is one you may want to try.

**That I am aware, pure stevia plant, meaning the green leaves, simply ground or used whole-leaf has no problems associated with it — if anyone knows any different, please leave let me know in the comments! The stevia most used and referred to is the highly processed and isolated white stevia powder.

More “Favorites” to come!

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Just A Reminder…

Wow, 2003! Remember this? Still stands up, doesn’t it? In fact moreso now, which is pathetic.

Want something a bit more…say, scientific? Discover the nutritional FACTS with Dr. Greger

Poxacuatl

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Eat Your WHITE Foods! Yes, I said that…

WHITE. The dreaded “white foods,” right? WRONG!  White foods are some of the most powerful on the planet. I for one, am tired of the white foods bashing and am taking a stand! Take a looksee…

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Of course there are more like parsnips, durian, and jicama…

Some have white varieties such as white radishes; white pumpkins; white peaches; white  nectarines; white corn, etc.

Many seeds, nuts, and beans are white…

Some I’m not sure about such as guavas. Or, for example, kohlrabi (green or purple) which, if not young or of certain variety, can have inedible colored skin and only white parts to eat — like the black radishes I mentioned in my black foods post.

Of course we must avoid processed junkola, but that isn’t real food, is it?  I mean flour is an isolated processed part of a whole. Very few whole foods are the dreaded “white foods.” I’ll give you white potatoes and popcorn, but even those are sorta okay once in awhile.

But let’s set ’em straight, shall we? Next time someone says to “avoid the ‘white foods,'” rattle off some of the above power foods. Educate them about the many delicious, healthful, anti-aging white foods that the Nutrient-Dense-Eaters among us eat to live  ;^)

  1. Quince
  2. Garlic
  3. Galangal
  4. Jerusalem Artichoke
  5. White Lima Beans
  6. Pignolis
  7. White Chias
  8. Rutabaga
  9. Banana
  10. Cashews
  11. Sunflower Seeds
  12. Cauliflower
  13. Cherimoya
  14. Chestnuts
  15. Coconut
  16. Turnips
  17. White Figs
  18. Onions
  19. Ginger
  20. White Grapes
  21.  Mushrooms
  22. Pears
  23. Plantains

Can you think of some other white foods?

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Accidental Gelly

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.

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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 butterI 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 🙂

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Some Knitting…

My ETL fingerless gloves 😉

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! 😛

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Greens on the Go…

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Purslane Perfection

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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.

~***~

baby bok choi, flowering


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!

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

Some Green Stuff…and Photo Galleries…


Matcha

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.


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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!”

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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??
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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.
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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.
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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. 🙂
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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!

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Now those are the kinda roses I like receiving 😉

Stunning blackberries

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Oh, that unique, unmistakable flavor.

Raspberries, what else needs to be said?

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

A scoop of Matcha 

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

And my latest affair — the Mighty Maqui.

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-Fresh dandelions

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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

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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 😉

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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 😉 )!

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Strix

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