Search Results

I want my family to be well. You want your family well. I want you to be well. I want us all to be well. We all want to see smiles on everyone's face - because they feel well. Like the one we see here, on Amy. In today's world, this can be daunting, however, I believe it can be done! How? By pursuing wellness. Unfortunately, we are surrounded and bombarded with stuff that isn't "healthy" for us. Lots of it is downright toxic, preventing us from feeling well. For some, it is that headache or stomach issue; for others, it is arthritis, high blood pressure, and so on. Let's be purposeful in reaching for healthy choices. Let's eat highly nutritious foods, organic when possible. Avoid the GMOs completely. Move your body: our bodies are meant to move, and dancing is perfect! Drink more water and make sure your water is clean. Detox, supplement, meditate, pray, walk barefoot on the ground with any opportunity, be grateful for all your blessings, and get as close to nature as possible. Teach others what you learn. Look forward to your wellness, and enjoy the pursuit! Here's to our health! Val Ogee, More than organic... (Note: This post contains an affiliate link)

Wild Sweet Violets are a Gift of Spring! The common simple, and wild sweet violet is truly a gift of spring. One of the first blooms you will see in early spring is the common sweet violet (Viola odorata). You will find them growing in naturalized areas of well-drained soil with partial shade to dappled sun. You can grow it yourself, and may already, just take a look around you just might find it. Sweet violet can be propagated by seeds. It spreads quickly by short runners, so be careful where you put it! Use it for a woodsy effect under a shade tree where it will flourish. You can also plant violets planters and containers. Edible uses for the delicate purple flowers include Jellies, teas, salads, sautes and garnishes. The flowers are lovely dried and placed on a cake for decoration. The leaves cam be used fresh in salads and sauteed or used in soups. The young leaves can be placed in salads either alone or mixed with other greens. Since the more mature leaves will become more chewy it is a good idea to use them sauteed. Not only are the blooms and leaves edible, they are medicinal as well! Traditionally used for headaches, stress, anxiety, insomnia, respiratory issues, skin conditions, and digestive complaints. The sources of use include teas, infusions, syrups, honey, vinegar, poul ti ce compressions. salves and infused oils. Below is a simple salad you may like to try, using young tender leaves as well as a simple tea.  (Remember, food is medicine) 💜 Several Violet Flowers (maybe 1/2 to 3/4 cup of) 2 Cups Young Raw Violet Leaves (no stems) 1/4 cup of Smoked Gouda Cheese, cut into bite size 1 Pear, cored, and sliced into wedges On 2 plates place violet leaves and alternate with Gouda with pear wedges in a random design. Divide flowers between both plates. Dress with a vinaigrette like Raspberry Vinaigrette and enjoy! Chop 1/2 cup of cleaned, fresh violets making 3 to 4 tablespoons or 1 tablespoon dried violet leaf and or flowers. Drop them into 1 cup of water that has been brought to a boil and turned off. Place a lid on the pan and allow to seep for 8 to 12 hours. Additionally, you may add an optional lemon slice if desired. Drink no more than one cup every two hours. ***As always, consult your healthcare provider if you are pregnant or nursing*** Did I mention that sweet violets are high in vitamin C, encourages lymphatic flow and is inflammatory? It's true! And so, I plan to add some more easy ways to use this lovely medicinal plant, here, in the very near future. Right now, however, I am going out to harvest some flowers. I will let them dry well and then place them in a jar, with a cover, in a dark cupboard for future purposes. Thank you spring for all the benefits of wild sweet violets, an edible and medical plant! Wild Sweet Violets as an Edible and Medicinal Plant

Moong, also known as mung beans or gram, are small green legumes that are a staple in many Asian countries. They are a highly nutritious food and are a good source of plant-based protein and fiber. Sprouting Moong Sprouting Moong is quite simple. Always rinse prior to sprouting. The easiest way to do this is by using a strainer and running cool water over the beans. Once rinsed, place the beans in a clean mason jar and affix a sprouting lid like this one (It makes it super easy to rinse and drain). Place the rinsed beans in a mason jar with the lid, place on a saucer, upside down, and away from direct sun. On a daily basis fill jar with water and drain, one or twice a day. In a short couple of days the beans should begin to sprout. continue this until most sprouts have emerged from the seed coating. Ready To use Your Sprouted Moong Once ready to use rinse the sprouts by placing them in a deep bowl filled with water. Gently stir the sprouts with your hands and let sit. Seed jackets will rise to the surface and you can scoop away, out from the sprouts. Repeat this process approximately 3 times. You may store your sprouts in a covered glass dish in the refrigerator until ready to use, for up to 3 to 5 days. Let's Use Our Sprouted Moong! You can use your sprouts raw or blached. Use your spouts as a snack, sprinkled on crackers or cucumber slices, in salads, stir-fries, on sandwiches and spring rolls, in soups, Currie dishes or as a garnish to just about anything. Simply stir frying in some oil, garlic and coconut aminos is delicious To Blanch: Drop your sprouts in 4 cups of boiling water with 1 teaspoon added. Cover and boil for 1 minute. Drain and squeeze out the excess water by gently squeezing For an easy recipe I will simply saute my blanched sprouts in either butter or sesame seed oil and green onion (tops included), garlic and a splash of coconut aminos and enjoy! Saute for 5 to 10 minutes. You must check out this simple and authentic Koren recipe! And this one is a 5 star! A quick internet search and you will find plenty of recipes for using Moong Sprouts Here's to nutritious food and good health! The sprouting lids that I use #Affiliate

Toxic Plastic Water Bottles Plastic - Plastic - Plastic Plastic, it's everywhere! In the 1950s plastic production exploded, introducing a new major pollutant into the environment and therefore, into our bodies. In recent years, plastic pollution has grown exponentially. Plastic is everywhere. There are Large pieces of plastic - like your TV - and then their are small pieces of plastics - Microplastics. and the even smaller nano-plastics.  Microplastics are tiny particles of plastic that are either intentionally manufactured or are a result of plastic consumer products breaking down. You can't see microplastics with the naked eye, but they are in the dust that you wipe off your furniture and t.v. screen. Microplastics accumulate in our air, water, soil, plants, animals, and bodies. Humans are ingesting and breathing micro and nano plastics and the toxins they contain through continued environmental exposure.  What was intended to make our lives easier isn't working out so good and I am sad to say, has probably made our lives shorter. Many of the chemicals in plastics are known endocrine disruptors, and research suggests that exposure to them could lead to hormonal imbalances, reproductive problems, and even cancer - for example, the   phthalate DEHP (often added to shower curtains and garden hoses to make them flexible), has been found to be a probable human carcinogen by the U.S. Environmental Protection Agency.  If you didn't know - phthalates can be found in toys , cosmetics, fragrances, perfumes, nail polish, moisturizers, "air fresheners", vinyl flooring , shower curtains, some plastic food containers, mini-blinds, processed foods and more. Almost anything made of vinyl will most likely contain phthaltates. Items found in homes everyday! *Regarding those phthalates - Learn to identify them by looking for acronyms on the labels. This will make it easier to avoid them. Below are the eight most widely used phthalate compounds used in common products: BBP = (Butyl benzyl phthalate) DBP = (Dibutyl phthalate): most commonly found in nail polish DEHP = (Di-(2-ethylhexyl) phthalate): most commonly found in medical products, like disposable gloves, tubes, catheters, and blood bags DEP = (Diethyl phthalate): most commonly found in personal care products DiDP =(Di-isodecyl phthalate) DiNP = (Di-isonoyl phthalate): most commonly found in toys and childcare products, like bath toys, drinking straws, and rubber ducks !!! DnHP = (di-n-hexyl phthalate) DnOP = (di-n-octyl phthalate) Plastics have a numbering system, look out for the number 3 within the recycling arrows. Also look out for the letters "V" and "PVC" under that triangle. If you see a 3, V or PVC your looking at extremely toxic plastic (phthalate). Regarding The Plastic Numbering System The plastic numbering system, also known as the Resin Identification Code, identifies the type of plastic used to make a product. The numbers 1–6 are used for specific types of plastics. 7 is used for a mix and other resins. #1 PET  plastics : These are water and juice bottles, as well as some food containers. The leaching of the chemicals into the bottles is worse with time, heat and pH (salad dressing, catsup, etc. is particularly bad). How long in the heat did the water set in the toxic plastic water bottles? Bottom line: buy a water filter and avoid  #1  if you can. #2, #4, #5   plastics are not as bad in terms of leaching chemicals. They do pollute and cause environmental issues. #3  is PVC, polyvinyl chloride. Pipes, raincoats, shower curtains are made from it. It’s versatile and flexible. But it’s also called Poison plastic because it often contains phthalates which act on our hormones and is suggested to be carcinogenic. It also typically contains lead, cadmium and other heavy metals, which are also toxic. #6  is polystyrene: to go cups and containers, packing peanuts, coolers, Styrofoam. Styrene is toxic to the nervous system and a suspected carcinogen. If you must use it, never put anything warm into it as it readily leaches chemicals into your food or drink. #7 Plastic is actually everything else that does not refer to described above plastic recycling codes. Number 7 includes new plastics, bioplastic, and items composed of different types of plastics. This recycling logo also stands for polycarbonate (PC) which contains highly dangerous BPA (Bisphenol A) . Try to avoid products with the PC label. #2, #4 and #5 are considered the safest to use with food (Glass is better!). Remember, all plastic  products can leach toxic chemicals when heated or damaged! Never place warm food in plastic or heat food in a plastic container in a microwave, no matter what identification code is on the bottom. Are you still drinking water from plastic toxic water bottles?   These plastic bottles are generally the #1  PET plastic (the kind that breaks down in heat and sunlight and meant to be used once). Did you know, plastic water bottles can sit in potentially hot warehouses, during storage and distribution allowing the chemicals to leach from the plastic into the water! The FDA considers the levels of chemicals, including BPA migrating from the plastic bottles into your water  during they typical storage, distribution and transportation to be within safe limits. Oh, really? I don't think so! Do you? Check out the references below! *** What Do We Do About The Plastics? Plastics are not going away. They are here to stay. But, there are things we can do, choices we can make to ease the burden of plastic toxicity on ourselves and the environment. Thankfully, by changing some of our habits as consumers—as well as pushing for policy changes at the local and even international levels—we can make a difference. Put pressure on your favorite companies. Encourage manufacturers to disclose whether their products contain phthalates, and urge retailers to stop selling products that have them. Tell them if they don't remove the phthaltes your not buying. Stand firm on your statement and purchase an alternative that is better for your health. If enough people do this they will eventually make the change. This has already happened in some instances. Use an air purifier in your home. Air purifiers can trap microplastics in your home. Stop using air fresheners (most contain phthalates). Use essential oils instead. Take advantage of companies such as Yes Straws and Life Without Plastic and swap out everyday objects with toxic free and sustainable alternatives. Carry reusable bottles and coffee mugs. Choose loose produce rather then per-packaged. Buying in bulk, when possible, reduces packaging. Take advantage of products that state Phthalate Free. Cut back on foods contained in plastic packaging. Store foods in recycled jars instead of plastic containers or baggies. Reduce or stop your use of single use plastics, like plastic cutlery and cups. Carry and use shopping bags to avoid the single use plastic ones. Avoid plastic wrap, use silicone bowl toppers to cover food in bowls and pans. Use reusable cloth covers and bees wax wraps. An upside down plate works to cover pots. Ditch the shower gel in a plastic bottle and switch to bar soap. Stop using commercial bottled water whenever possible, carry a glass or stainless steel bottle instead or bring a water filled thermos. Anything we do will make a difference to reduce the burden on our bodies and also the environment. Set The Example        Be a leader - Set the example - Plant a seed - Show the people you know what you do to reduce the use of plastic. Start by eliminating the single use toxic plastic water bottle. Reuse a glass bottle for your water or purchase a reusable tumbler. Purchase a reusable tumbler or mug for someone you love...show them how they can reduce plastic too! *** National Institue Of Health: Plastic particles in bottled water, Study : The exposure to and health effects of antimony, PMCID: PMC2822166  PMID: 20165605 Wishing you all the best in health ~ Val

Did you know you can make some of your medicine at home in your kitchen? Medicine that is safe, effective, and inexpensive. Medicine that will ease the symptoms of common ailments, minor cuts and scrapes, skin conditions, heartburn, and sleep aids. Medicine that does not add more negative symptoms due to side effects. This is where herbal medicine comes in. The properties in the leaves and roots of herbal plants are the foundation of herbal medicines. Herbal medicine has been in use for ages, for example, the use of Willow bark. The bark of the willow tree was used as a pain reliever and anti-inflammatory by the Sumerians and Egyptians over 3,500 years ago and was later used to ease the pain of childbirth in ancient Greece and to cure fevers. Some of the most common herbal plants used for medicine can be grown right in your home garden or in containers. Here we touch on some of those and also just touch on some of their uses. Aloe - Aloe can be used for burns, skin irritations, and - rashes, and is also a safe laxative. Burdock - Burdock is used internally for various skin conditions and as a liver remedy and digestive issues. Chamomile - Chamomile is an anti-inflammatory and can help relieve minor aches and pains Calendula - Calendula is an antiseptic and anti-inflammatory used on many skin conditions. Echinacea - Echinacea is immune enhancing and used for sore throats. Ginger - Ginger is used internally as an anti-inflammatory for joints, colds, and flu. Peppermint - Peppermint is a great digestive aid. Sage - Sage is a great cold and flu fighter, it lowers cholesterol and is a good digestive aid. Lavender - Lavender is a mild anti-depressant. Thyme - Thyme helps fight off infection and can help relieve a sore throat. How do you use your herbs as medicine and what will we need? We will need to form the herbs into tea, syrup, an oil, slave or tincture, or a pill. All this takes for tools are some simple everyday items that you probably already have in your kitchen. The list could include: Cheese Cloth for straining Various strainers Stainless steel, glass, enamel, or ceramic pots and lids and a double broiler *** (Never Aluminum. Aluminum = Toxic) Glass jars and lids A coffee grinder used for grinding the dried herbs Measuring spoons and cups, preferably glass or stainless steel And, then we will need our herbs, dried or fresh (With a blend use either all dried or all fresh). We always use good quality, organic herbs. Because I have the luxury of growing most of mine I can harvest, dry, and store them until I want to use them. If not grown at home my trusted source for dried herbs is Mountain Rose Herbs . There you will find a wonderful selection of herbs for making your herbal medicines at home. Browse the site of Mountain Rose Herbs and get an idea of what they have. Meanwhile, I'm going to put together some directions for making some simple but effective herbal medicines for you to make and have in your medicine cabinet. I believe once you make your herbal medicine at home in your kitchen it is going to be something you share with your friends and your family. It feels good to be self-reliant. And, herbal medicine can be preventive medicine! I think that is so very awesome! The easiest way to get started is with Medicinal Teas. Medicinal teas are stronger than your average beverage tea, and while a beverage tea can indeed be supportive of your health, medicinal teas are specifically prepared for their healing qualities. Medicinal teas are made from either a diffusion or decoction process. Infusions use the leaves, stems, fruits and flowers of a plant drawing the rich constitutes from the delicate parts of the plants by infusing in hot water. A decoction uses the roots or bark of a plant or tree. This process consists of the roots or woody parts to gently simmer in hot water. Let's make an Medicinal Infusion! Bring just over a quart of water to a boil. Turn off heat Place 4 - 6 tablespoons of dried herbs or 6 - 8 fresh herbs into the pot and cover for 30 - 45 minutes. Strain and drink warm or cooled Let's make a Medicinal Decoction! Place your herbs in a pan along with one quart of water. (4 -6 Tablespoons dried or 6 - 8 tablespoons fresh). Bring the water to a slow simmer, cover pot, simmer for 25 - 45 minutes depending on herb/herbs used. Strain and drink, warm or cool Alternatively: Simmer in the pot for 30 minutes and allow to infuse overnight. Strain and drink. Dosage /Adult: Typically 1/4 cup tea every 30 minutes with up to 4 cups per day We're off to a good start in making Herbal Medicine at home in our kitchens! next we will make medicinal syrup using herbs and honey. Let's make some medicinal syrup! Our syrup will use a condensed concoction. We will use 1 quart of water and 2 ounces of herbs. Over low heat, bring the quart of water and 2 oz. of herbs to a simmer. Lower heat (do not go over 110 Fahrenheit as this destroy the honeys enzymes). Notice where the contents come up to the pan sides. Partially cover the pan with a lid. Allow to simmer until contents are down to 1/2. Strain and measure the liquid, in pints. Place the liquid back into the pot. For each pint of liquid add 1 cup of honey. Stir well and warm over low heat until the honey is completely combined with the liquid. Pour into glass bottles. The syrup will last for several weeks stored in the refrigerator. Dosage / Adult: Typically one can take 1/2 to 1 teaspoon syrup every 2 hours. We're off to a good start in making Herbal Medicine at home in our kitchens! Next time we'll make a salve and a tincture. So, stay tuned and stay healthy. `Val #affiliate

This weekend why not try Buckwheat or Buckwheat & Barley pancakes. Organic Buckwheat flour has more protein, dietary fiber and B vitamins than an equal weight of oat or whole wheat flour. It is an excellent source of potassium and essential amino acids. It's noted to support heart health, contains rutin a substance that may strengthen blood vessels, and is low on the glycemic index. Buckwheat promotes gut health and is gluten free. Barley is not gluten free and must be avoided if you are gluten sensitive or have celiac disease , otherwise, barley can be a great source for fiber and minerals. It contains antioxidants, B vitamins and Beta-Glucan, well known for immune system enhancement and has many potential positive health benefits. Buckwheat Pancakes: 1 cup + 2 tablespoons Buckwheat Flour 1 teaspoon baking soda sweetener equal to 2 tablespoons of sugar ( I like Swerve) 1/4 teaspoon salt 1 teaspoon ground chia seeds 1 cup of almond milk 1 egg 2 tablespoons melted butter 1 teaspoon vanilla Mix all dry ingredients, make a well in center Wisk together milk, egg, vanilla and melted butter. Pour wet mix into dry ingredients. Mix gently On a warm skillet cook about 2-4 minutes on each side and serve with fruit or maple syrup Buckwheat Pancakes: (This recipe adds a gluten-free mix for a lighter texture and will make 10 pancakes) 1 cup Buckwheat Flour 1/2 cup of a gluten-free flour mix 1 1/4 cup milk of choice 2 tablespoons lemon juice 1 tablespoon melted butter 1 tablespoon melted coconut oil 1 tablespoon of sweetener equivalent to 1 tablespoon of sugar (I like Swerve). 3/4 teaspoon baking powder 1/2 teaspoon sea salt 1 large egg 1 teaspoon vanilla extract Mix the milk and lemon juice, and set aside. Mix together all dry ingredients, well Wisk the egg, vanilla and into the milk mixture. Making a well in the center of the dry mix, add the milk mixture, gently blend together. On a warm skillet, set on medium, place 1/4 cup of the mixture and cook until browned. Turn and cook other side. (approximately one to two minutes on each side) Serve with fruit and or maple syrup Buckwheat & Barley Pancakes: (For those without gluten sensitivity or celiac disease ) Adding barley to the buckwheat gives a more nutty flavor and enhances the texture. Ingredients: 1/2 Cup Buckwheat Flour 1/2 Cup Barley Flour 1 1/2 Tsp Baking Powder 1/4 Tsp Sea Salt 1 1/2 Tbsp Pure Maple Syrup or Honey 1 Egg or Egg Substitute *(see flax seed substitute) 3/4 Cup Soy or Nut Milk 1 Tbsp melted butter 1/2 Tbsp melted coconut oil *Flax seed substitute: Mix together 1 tablespoon ground flax seed and to that add 3 tablespoons of water, mix will, allow to set for 1 to 5 minutes. Use instead of an egg. Combine all dry ingredients. In another bowl combine all wet ingredients, then add to the dry ingredients. Gently mix until all ingredients are blended. If mixture is too dry you may add more liquid. Cook on a medium hot griddle. The pancakes will take a little longer to cook than wheat pancakes. Serve with fruit and or maple syrup Enjoy! Of course when it comes to cooking we want to use non-toxic options in our kitchen. No black plastic for flipping these pancakes! No plastic at all for that matter! And, when it comes to your non-stick pans you really have to be careful there! I trust these companies to supply my home with just that... Chef's Foundry and see why 266 scientists are sounding the alarm about the dangers of non-stick cooking pans! Extrema Cookware Staub And, of course Life Without Plastic for bamboo utensils. Wishing you all the best in good health! `Val  #affiliatepartner

Garden Harvested Squash During the winter months it's so nice to have something baking in the oven...oh those wonderful aromas! And, stuffed Acorn Squash is a wonderful dish to bake. Below you'll find an easy recipe for stuffed Acorn squash. This recipe uses 2 squash and will serve 3 to 4. Of course, you can always double the recipe. Acorn squash is a winter squash that is easily grown in the home garden. If you haven't yet, give it a try, you won't be disappointed. Of course, you can find acorn and other squash at your grocery store, as always, opt for organic. This squash is extremely rich in vitamin A and a good source of vitamin C, folate, and potassium. Stuffed Acorn Squash Recipe INGREDIENTS 2 acorn squash, cut in half lengthwise, seeds removed 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrot 1 1/2 cup cooked brown rice 1/4 cup raisins or dried cranberries or dried cherries 2 tablespoons chopped parsley 1/2 teaspoon sage 1/2 teaspoon thyme 3-4 cloves garlic, minced 2 tablespoons lime juice DIRECTIONS Preheat oven to 350°F Add enough water to cover the bottom of an oven-safe dish. Place squash halves in dish face down, and bake for 30 minutes. In a bowl combine the vegetables, herbs, rice, raisins. Mix well. Remove squash from oven, turn face up and fill squash halves with the mixture. Return stuffed squash to dish, cover and bake an additional 60 minutes. If squash begin to stick, add small amounts of purified water as needed. Drizzle lime juice Serve and Enjoy! Visit Delilah Home for beautiful sheets, linens and more! #affiliate

Did you know that swapping out some of your normal grocery items with some healthier choices can have a big impact on your health and how you feel? Why don't you give it a try and see if you feel the difference! Here are a few suggestions. SWAP OUT FOR Agave Allulose Get yours here! BBQ Sauce Dry Rub Butter substitutes Coconut Cream Cocktail Sauce Horseradish Cool Whip Full Fat Coconut Milk Corn Starch Arrowroot Powder Get yours here! Creamer Coconut Creamer or Organic Creamer Creamed Corn Black Beans Cream Cheese Avocado Energy Drink Organic Coffee or Green Tea Full Fat Pudding Mouse made with Avocado, Coconut Cream and Coconut Milk Gatorade Unsweetened Coconut Water GF Pasta Quinao Pasta Hot Chocolate Warm Coconut Milk with Chocolate Protein Powder Italian Dressing EVOO, Lemon Juice and Oregano Vinaigrette Margarine Nut Butter, Avacodo Milk Chocolate 85% Dark Chocolate Peanut Butter Cashew Butter Pasta Spaghetti Squash, Shiitake Noodles Processed Honey Raw, Organic Local Honey Processed Brown Sugar Raw Brown Sugar Sugar Xylitol from Birch Trees Get yours here! Sweet Sauces Pesto White Rice Wild Rice Here's to our health! Val Times are different then they once were. The one thing we didn't have to think to much about in the past was EMFs ( Electric and magnetic fields ). The health consequences of the pervasive electronic pollution in our environment is now affecting everyone living in our modern world - including you, whether you realize it or not. Shop here for the ultimate in EMF Protection products by EMF Harmony. (Please Note: This page contains affiliate links. If you make a purchase we may receive a small commission. This does not affect the price you pay, rather it comes out of the pocket of the merchant.)

I understand that some of the recipes here at Pursuance | A Pursuit of Wellness, may have a food ingredient that is unfamiliar to you and may even be a food that you have never even heard of! So this post is about some of them; some of those that you might say "what is that? I thought that a list could be helpful, a quick reference for you. The List- Aduki Agar agar Arrowroot Dulce Kombu Kuzu Miso Nori Saba Noodles Tahini Tamari Sauce Wakame Aduki - Aduki or Adzuki is a small red bean popular in Asia. Adzuki beans are rich in nutrients, such as fiber, protein and manganese. They are linked to several health benefits, including weight loss, improved digestion and a lower risk of type 2 diabetes and heart disease. You can make them into a red bean paste, sprout them or simply boil them. Get your Aduki here. Agar agar -Agar agar is a gelatinous substance derived from red algae that has been used throughout Asia for centuries. Since it is derived from plants, it is suitable for use by vegans as a substitute for gelatin. It is without taste, odor or color and can be used safely used in place of recipes calling for gelatin in deserts and other cooking. Use 2 tsp of agar flakes to every cup of liquid in a recipe. It needs to be dissolved in liquid by bringing it to a boil over medium heat and then simmering until thickened, approximately five minutes. Set and chill in refrigerator before use. Get your Agar agar here. Arrowroot - Arrowroot is a finely ground flour used as a thickener. Arrowroot contains a good amount of potassium, iron and B vitamins, which is great for metabolism, circulation and heart health. Studies have even shown that arrowroot can stimulate immune cells and boost the immune system. Get your arrowroot here. Dulce - Dulce is a sea vegetable that contains iodine, an element that the body needs to make thyroid hormones. It is also a rich source of potassium. It comes in flakes. Get your Dulce here. So good sprinkled on a salad! Kombu - Kombu is a sea vegetable and a natural flavor enhancer with huge health benefits. It adds a savory umami taste to foods. Nutritionally, kombu contains iodine, which is important for thyroid function, iron, calcium, along with trace minerals. Kombu contains vitamins A & C as well. Get your Atlantic Kombu here. Kuzu - Kuzu Root Starch, used extensively in Japan, is a versatile, superior thickener that will not separate after cooking. Use it for sauces, gravy, soup and desserts. Mix with cold water to form a slurry before adding to hot liquids. It is gluten and grain free. It also has medicinal properties (you can do some research on that). Use Kuzu in place of cornstarch, which is considered a refined carb, meaning that it has undergone extensive processing and been stripped of its nutrients. Studies show that regularly consuming foods rich in refined carbs, such as cornstarch, may negatively affect heart health. Get your kuzu here. Miso - Miso is a salty paste made from fermented soybeans or rice. It is excellent for restoring beneficial flora to the intestinal system. Get your Miso here or you can get it here. Nori - Nori is a Sea vegetable pounded into sheets, used for nori rolls and sushi. Get your Nori here. Soba Noodles -Soba are a Japanese buckwheat noodle with lots of vitamins B1 and B2, lutein, dietary fiber, minerals, and protein. Get your Soba Noodles here. Tahini -Tahini is a butter made from ground sesame seeds, full of healthy fats, vitamins and minerals. An ingredient in Get your Tahini here. Tamari Sauce - Tamari Sauce is a Japanese sauce made from fermented soybeans, free of additives and MSG. It is a by product of Miso. It can be used in place of Soy Sauce. Tamari Sauce is less salty than soy sauce, mellow and thicker. Soy sauce is made with soy beans and wheat (Gluten) and usually contains additives and preservatives. Get your Tamari Sauce here. Maybe it's time to try something new! #Affiliate

The Dandelion, many consider it a weed, in fact, untold amounts of homeowners have sprayed tons of herbicides on their lawns just to get rid of them! This is deeply saddening; all for the monotone lawn. Have you ever noticed, when you look at nature...it isn't monotone, it isn't singular, there isn't just one...it's diverse! There are many plants; all living in harmony (unless, of course there is an invasive species from a total different part of the world, that has somehow arrived and disrupted things). There is a reason for this diversity and, It's the way it's suppose to be. Back to the Dandelion...I consider it not as a weed, but, as a source of nutritious food. Did you know the Dandelion is rich in nutrients! Dandelions pack a whole lot of vitamins and minerals . It's been said, “They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach,”! Dandelion greens, in particular, are a great source of vitamins and a substantial amount of minerals such as: iron, calcium, magnesium, and potassium as well as vitamins A, C and K. They also contain vitamin E, folate, and small amounts of other B vitamins . What Parts Of The Dandelion Do You Use? You use all parts of the dandelion! The flowers, leaves, stems and roots! All parts contain antioxidants and other health promoting compounds. The leaves, as mentioned, contain a wonderful source of vitamins and minerals as well as numerous health-benefiting flavonoids such as carotene-ß, carotene-a, lutein, cryptoxanthin, and zeaxanthin. Dandelion root, as well as other plant parts, contains Taraxacin , a bitter crystalline principle, and Taraxacerin , an acrid resin. Further, the root also contains inulin (not insulin) and levulin. Together, these compounds are responsible for various therapeutic properties of the herb. A tea made from the root is a wonderful support for your liver. How do you use Dandelion? Culinary: Use young tender shoots, raw or blanched in salads and sandwiches either alone or combination with other greens like lettuce , kale , cabbage , chives . (To blanch: Wash greens and blanch in boiling water for 1 minute, then plunge into ice water to cool. Blanching reduces bitterness.) Fresh greens may also be used in soups, stews, juices, and as cooked leafy vegetables. Dried greens, as well as flower parts, used to make tonic drinks and herbal dandelion tea. Dandelion flowers can be used in the preparation of wines, schnapps , pancakes and jellies. Gently roasted and ground root can be used to make wonderfully delicious dandelion coffee. Dandelion root concentrate (eden yansen) is also employed in Japanese cooking. Dried root can be stored and used as a tea Medicinal: Almost all the parts of the dandelion herb found a place in various traditional as well in modern medicine. Certain principle compounds in the herb have laxative and diuretic functions. The plant parts have been used as herbal remedy for liver and gallbladder complaints. Dandelion herb is also a good tonic, appetite stimulant and is a good remedy for dyspeptic complaints. Traditionally, flower stems used as a soothing agent for burns and stings (for example in stinging nettle allergy). So right about now, here in Michigan it's pick'en time! Get out and take advantage of this seasonal treasure. Please, always make sure that where ever you pick your dandelions that the area has never been sprayed with pesticide or herbicide! Let's Make Some Dandelion Jelly! Enjoy some dandelion jelly Dandelion jelly, it's sort of reminiscent of honey and delicious on toast! Sounds good doesn't it? During spring take advantage of these sunny yellow blossoms but please, again, be sure to use blossoms only from areas that have not been sprayed with toxic herbicides or pesticides. The recipe follows. Enjoy! Ingredients: 4 Cups of dandelion petals packed loosely or 2 cups packed petals 4 Cups of sugar (organic cane sugar ) 2 Tbsp. lemon juice (or 2 tsp. citric acid) 1 box (1.75 0z.) Sure-Jell Fruit Pectin Boiling Water Instructions: 1. Harvest roughly 8 cups of dandelion flower heads. Carefully remove just the yellow petals. You will then have about 4 cups of flower petals (not packed). 2. Make a dandelion petal tea by pouring 4 cups of boiling water over the cleaned flower petals. Allow to seep from 1to 24 hours. 3. Strain the liquid from the petals. Press all liquid from the petals. You should than have 3 3/4 to 4 cups of tea. 4. Pour the dandelion tea into a havey bottomed saucepan. Add the lemon juice and pectin. DO NOT ADD THE SUGAR. Bring this mixture to a boil. 5. Once the mixture is rapidly boiling, add the sugar, stir well to combine, allowing to return to a hard boil, and boil for 1 to 2 minutes. 6. Remove from heat 7 Pour the jelly into prepared jars, seal and allow the jelly to cool and set for at least 12 hours. 8. Store in the refrigerator ​If you like you can also seal in jars for longer storage using the hot water bath method. Enjoy! Now Let's Make Some Dandelion Pesto! The pesto is delicious: bright and fresh with a little bite. It spreads nicely on bread or tastes great when mixed with pasta or works well when smothered on fish or chicken. Also, try as a dip with pita chips. Ingredients 2 cups tightly packed dandelion leaves, well-rinsed and dried 12 large basil leaves 2 cloves garlic 1 cup lightly toasted hazelnuts, almonds, pine nuts, or walnuts 1/2 cup olive oil 1/2 cup grated Parmigiano-Reggiano cheese (optional) kosher or sea salt and freshly ground black pepper Instructions: In a food processor or blender, add dandelion leaves, basil, garlic, and nuts; pulse to blend. Scrape down sides. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese, if using. Season with salt and pepper. Store in the fridge. It lasts for several days. Or, freeze in ice cubes to use later! Enjoy! Dandelion Safety profile Although dandelion herb contains some bitter principles, it can be safely used in healthy persons without any reservations. However, in patients on potassium-sparing diuretic therapy, it may aggravate potassium toxicity. The dandelion herb can also induce allergic contact dermatitis in some sensitive individuals. Medical Disclaimer Further Resources: Toraxacum officinale -Pdf. USDA National Nutrition database . It will soon be Mother's Day! Take advantage of the Mother's Day Sale at HONEST!!! #affiliate

Are you choosing the clean produce for your family? Recently EWG came out with their Clean 15 and Dirty 12 list. They have been doing this for about 20 years now, with the very first list in 2004. The motive behind it was to inform us, the consumers about the pesticides on the many fruits and vegetables that we purchase. For those of you who may not be familiar with EWG (Environmental Working Group); they are a non-profit organization formed in 1993 that has gone to bat for us. Their mission is to empower us with breakthrough research so that we can make informed choices and live a healthier life in a healthier environment. Sounds like good people to me! "EWG’s team of scientists, policy experts, lawyers, and communications and data experts work tirelessly to reform our nation’s broken chemical safety and agricultural laws. We push industries to adopt our standards and stand against chemicals of concern. We educate consumers with actionable information and inspire demand for safer products. When government and industry won't stand up for our public health, we're there." So back to the Clean 15 and the Dirty 12; this is EWG's analysis of the latest non-organic, conventionally grown fruit and vegetable testing data from the Department of Agriculture and the FDA. It included data from 47,510 samples of 46 different fruits or vegetables. The data shows most frequently that fungicides are detected on a high percentage of the produce. These fungicides are not only used during the growing season and process, but they are also used after harvest, to prevent mold from occurring during transport and storage. The later application is probably why the heavy fungicide concentration is showing up so often. As mentioned, the data used was taken from the USDA and the FDA. The USDA peels or scrubs and then washes the foods, while the FDA only washes off the dirt. After these steps, traces of 254 pesticides were found. 209 of these are found on the EWG's Dirty Dozen list. What about the clean 15? These are the foods that had a very low detectable amount or in some cases none at all. Almost 65 % of EWG’s 2024 Clean Fifteen fruit and vegetable samples had no detectable pesticide residues. Here Are The Lists THE DIRTY !2 THE CLEAN 15 Strawberries Sweet Corn * Spinach Avocado Kale, Collards, Mustard Greens Pineapple Grapes Onions Peaches Papaya Pears Sweet Peas Nectarines Asparagus Apples Honey Dew Melon Hot and Bell Peppers Kiwi Cherries Cabbage Blueberries Watermelon Green Beans Mushroom Mango Sweet Potatoes Carrots *Please note: some corn and summer squash could be GMO. The Rainbow Papaya, Arctic Apple, and Innate Potatoes are GMO! Look at the label,   a 5-digit code starting with 8 means genetically modified . If you see the numbers that tells you it is GMO. And, remember GMO-free does not mean organic. Organic,, however, does mean non-GMO. So What Do We Do With This Information? We know that purchasing organic can be more expensive. Because the conventional way of growing food costs less than growing organic. To obtain certification and commercially grow organic comes at a significant cost  to the grower.  Another example is that the loss to molds for the conventional grower is less due to the amounts of fungicides sprayed post-harvest. The conventional grower can charge us less up front, but in the end, what does this cost us? Our health is priceless.  What's The Difference Between Conventional and Organic Anyway? According to the USDA - The essential difference between organic and conventional farming is that conventional farming relies on chemical intervention to fight pests and weeds and provide plant nutrition. That means synthetic pesticides, herbicides, and fertilizers. Organic farming relies on natural principles like biodiversity  and composting  instead to produce healthy, abundant food. Importantly, “Organic production is not simply the avoidance of conventional chemical inputs, nor is it the substitution of natural inputs for synthetic ones. Organic farmers apply techniques first used thousands of years ago, such as crop rotations and the use of composted animal manures and green manure crops, in ways that are economically sustainable in today’s world. In organic production, overall system health is emphasized, and the interaction of management practices is the primary concern. Organic producers implement a wide range of strategies to develop and maintain biological diversity and replenish soil fertility” (USDA, 2007). And, The Effects = Conventional and organic farming methods have different consequences for the environment and people. Conventional agriculture causes increased greenhouse gas emissions , soil erosion, and water pollution, and threatens human health . Organic farming has a smaller carbon footprint, conserves and builds soil health , and replenishes natural ecosystems for cleaner water  and air, all without toxic pesticide residues . Now You Have The Knowledge Now that you have the information you can make an informed decision, you can choose conventional fruits and vegetables from the Clean 15 list, and you can also choose not to purchase the fruits and vegetables in the Dirty Dozen list unless your budget allows you to buy the organic versions of the produce. Eat the colors The bottom line is we all need to eat more fruits and vegetables (ideally 6-8 servings per day). These are whole foods, complete with vitamins, minerals, fiber, phytonutrients, and all the other compounds that come with them. We need to eat the "rainbow" because all those colors give our bodies lots and lots of information and allow our bodies to perform the various processes it does constantly. Some Don't Agree Some claim that the Environmental Working Group only puts out this information to cause fear. I wholeheartedly disagree with them! Would they rather us be in the dark then, and not be aware of the contamination and the combinations of pesticides and fungicides that linger on these foods? Hmmm, I wonder why they would if they do? Who even knows what the combination of pesticides and fungicides do to our bodies? When you mix chemicals one plus one does not necessarily mean the answer is two. I do know that chronic diseases like cancer, diabetes, Alzheimer's, and autoimmune issues are on a steady rise! There is no need for studies there, we see it all around us. I want to thank the Environmental Working Group for their work! And, if you would like a downloadable version of the Clean Fifteen™ and Dirty Dozen™ lists to help you reduce exposure to toxic pesticides just click here. The EWG has a wide area of focus including household and consumer products, food and water, toxic chemicals, and more, You can visit EWG here . Health Tip: When shopping do not forget to choose from the clean15 and avoid the dirty 12 if at all possible. Wishing you and yours the very best of health Val More Reading: A gricultural fungicides are 'bad news for neurons', study suggests, The Guardian Uncertainty surrounding the mechanism and safety of the post-harvest fungicide fludioxonil, Science Direct An extensive review of the consequences of chemical pesticides on human health and environmen t.

Cranberries and Pistachios We have all heard of the health benefits of cranberries. Cranberries are well known for being rich in antioxidants . A study found that among 20 common fruits, cranberries have the highest level of phenols, a type of antioxidant. These phenols found in cranberries may have anti-cancer and anti-inflammatory effects. Then there are pistachios. Pistachios, too boost high amounts of antioxidants, are high in protein and fiber, and can promote healthy gut bacteria. So What's Not So Wonderful, about some cranberries and pistachios? Sadly, some cranberry and pistachio products being touted as healthy happen to be spayed with Paraquat. Paraquat is so incredibly toxic that it has already been banned in more than 60 countries. The EPA says it's too toxic to be used on golf courses. Paraquat exposure has been linked to Parkinson's, non-Hodgkin lymphoma, and childhood leukemia. Wonderful, the company behind Pom Pomegranate Juice, Wonderful Pistachios, and Wonderful Almonds claim: "Healthy products, harvested by healthy people, for a healthy planet" "We offer a complete family of healthy fruit, arils, juices, and teas. POM Wonderful grows and harvests every pomegranate we sell—so nothing comes between you and your family's fruit and juice. The result is delicious pomegranate products, packed with flavor and wonderfully nutritious." Wonderful Pistachios & Almonds is part of The Wonderful Company, a privately held $4.6 billion company, which also has other No. 1 brands such as Wonderful® Halos®, FIJI® Water, POM Wonderful®, JUSTIN® Wine, and Teleflora®. You can read their statement of social responsibility here, on their website . In my opinion, if they wanted to be socially responsible they would then remove the use of toxic paraquat! And, according to EWG , The Wonderful Company is the 2nd largest sprayer of Paraquat in California. As a consumer in pursuit of wellness, that cares for your health and the health of others and the environment, you can make a difference! Ask The Wonderful Company to stop spraying Paraquat. Please contact the company and post on their social media channels ( Instagram , Facebook , Twitter ). You can also make a difference by not purchasing their products at the grocery store until they STOP SPRAYING PARAQUAT! Wishing you and yours all the best in health Val #Affiliate