Tag: fruit

Lemon Water Really is THAT Good

I know I talked about this last year, but I’ve been doing the lemon water thing for several months now and I can honestly say I see benefits. I find that it aids in digestion, wakes me up in the morning and somehow encourages me to make healthier choices throughout my day. The proven health benefits are numerous. This is an article by Jim Dillan for Healthy Ambition which spells it all out.

The Many Health Benefits of Lemon Water 11/13/2013

Lemon water is a simple and surprisingly healthy internal cleanser to start your day with. I certainly noticed a difference myself when I first started having the juice of a whole lemon in water first thing in the morning. I really like the way the sharp taste wakes you up and gets you going.

Some resources say that it’s good to have it in warm or even hot water. I suppose in this way you could use it as a healthier replacement for your morning coffee, but I personally prefer it in room temperature filtered water.
Continue reading “Lemon Water Really is THAT Good”

Our Herbal Aftershave ROCKS

Our very first product that I ever made was our Herbal Aftershave. I use this product every day. No, I don’t have a beard (yet….I am getting older). I use it for removing make up, zapping acne, cleaning cuts and scrapes, and treating skin irritations. Why would I use an aftershave for something other than what it was intended? Because of how it’s made and the ingredients in it.

We use WHOLE herbs in the preparation of this product; not extracts or distillates. The entire plant goes into a vat and steeps for a period of time so all of the beneficial properties of the entire plant are extracted and absorbed into the liquid. The whole plant contains all the healing compounds found in the herb. Sometimes a single herb contains hundreds of these compounds that work together in ways that scientists don’t always understand. The combined effects of the compounds found in a whole herb often provide exactly what the body needs to heal itself. The problem with isolating a single compound is that it may not work as effectively when it’s used by itself. Increasing the concentration of one compound may also lead to side effects that aren’t seen when using a whole herb. Another issue is that chemical solvents are often used to extract the desired compound (when making an ‘herbal extract’). These solvents include acetone, hexane, benzene, and methyl chloride. Besides the fact that residues of these inorganic solvents may be found in the finished herbal extract, these chemicals also harm the environment.

That’s the ‘how it’s made’ part. Now here is what’s in it and what those plants do.

Yarrow (Achillea millefolium): A powerful herb used topically to speed wound healing, and improve other skin conditions such as rashes and abrasions, calm inflamed skin. The name Achillea is derived from mythical Greek character, Achilles, who reportedly carried it with his army to treat battle wounds.

Calendula (Calendula officinalis): Calendula has perhaps the longest history of use of any herb in skin care. The flowers help stop bleeding and promote healing. Calendula is also used for chapped and otherwise irritated skin, and is good for sensitive skin.

German Chamomile (Matricaria chamomilla): This herb is a natural anti-inflammatory, anti-allergen and is nourishing to itchy skin; improve skin’s texture and elasticity, as well as reduce signs of photo damage. It’s also so gentle that it’s used in many baby products.

Elderflower (Sambucus nigra): Elderflower is the oldest herb cultivated by man. It contains powerful antioxidants and phytochemicals that help prevent free radical damage.

Bay (Laurus nobilis): Bay is able to increase the blood supply to skin, restoring the skin’s healthy appearance.

Rose (Rosa Centifolia): Rose is great for all skin types, but it is especially valuable for dry, sensitive or aging skins. It has a tonic and astringent effect on the capillaries just below the skin surface, which makes it useful in diminishing the redness caused by enlarged capillaries and shaving.

Peppermint (Mentha piperita): Peppermint has cooling properties that reduce skin inflammation, skin burn and rashes In addition to soothing and calming skin, mint may also help out in another way. It contains a nutrient called perillyl alcohol, and studies have shown that it may prevent the formation of skin cancer cells.

Lavender (Lavandula angustifolia ): Lavender numbs pain and heals wounds. Lavender is one of the most active essential oils against MRSA. Lavender is also moderately active against Propionibacterium acnes, one of the principal bacteria involved in acne. A Japanese study suggests that the regular use of lavender in skin preparations could suppress the aging effects of sunlight on the skin.

Lemon (Citrus limon): Lemon has Vitamin C which is responsible for building up collagen in our skin. Collagen is necessary to keep the skin firm and young. It’s a powerful antioxidant that can speed cell turnover and can improve skin’s ability to slough off dead cells and heal. Lemons are also highly acidic, making them effective antiseptics that can kill off bacteria on the surface of the skin.

Witch Hazel (Hamamelis virginiana): A native North American shrub this plant was widely used for medicinal purposes by Native Americans, mainly to stop minor bleeding and reduce skin irritation.

Aloe (aloe barbadensis leaf juice): The ancient Egyptians were using aloe as early as 4,000 BC where it was known as the “plant of immortality”. It contains glycoproteins which are known to help in healing by reducing inflammation and stopping pain. Also polysaccahrides which help with skin growth and repair. It’s also believed that these two substances together help stimulate the immune system.

It took me a long time to come up with this formula using herbs growing in my garden, and there was much trial and error. But I still remember that “a-HA” moment nearly 20 years ago when I knew I had gotten it right. I love this stuff. Such a great ‘it does it all’ product.

How To Re-Grow Your Groceries (unless you have cats)

I’m going to eat healthier (how many times have I said THAT)? But this time, I’m going all out (well, my version of all out). I’ve committed to making 80% of my diet raw and vegan. Which means a lot of fruit smoothies and salads. And I want my produce to be organic, but organic can be pricey. So I decided to save a few bucks and re-grow my own.

The idea of re-growing groceries almost sounds too good to be true, so I had to see for myself if it was really possible. I had just cut up a head of romaine lettuce, but I reserved the very bottom (the “heart”). I read on line that all you had to do was place it in a pan of water and with a little time, it will eventually sprout a whole new head of lettuce, ready to harvest, eat, and repeat the process.

So I stuck the heart in a glass of water and placed it on my kitchen windowsill. For about two days, there was nothing. Then on the third day, I noticed some growth. Within a week I had several 2-3” leaves sprouting from my romaine stump. I changed the water every day (the stump gets slimy and a bit icky), excited about my little science project. Then early into the second week, I woke up and went downstairs to feed the screaming cats (they have dry food available all the time but act like they’ve been starved for weeks until I give them their portion of canned food). When I went to the sink to refill their water bowls, I noticed an empty glass on the windowsill. Half way across the kitchen, I saw the wilted sorry remains of my lettuce project. One of the feline brats must have snatched it up in the middle of the night and used it as a cat toy. I tried to resuscitate it, lovingly placing it back into its glass of water. But it never recovered. The lettuce was no more.

I plan on trying the process again, but need to find a place where the four-legged bandits won’t get to it. Incidentally, you can also re-grow green onions, ginger, celery, pineapples, potatoes and sweet potatoes. You can find how to articles and videos on line. Some stuff re-grows quickly (like celery and lettuce). Others, like pineapples, can take2-3 years to produce fruit. And if you live in a warmer climate, you can plant your re-grow projects right in the ground. Makes sense. Instead of throwing onion stumps and lettuce hearts onto the compost pile, why not bury them and watch them grow again? Just be sure to protect them from the deer and the groundhogs and the rabbits……

Why Dieting is the Worst Idea Ever



Many of my friends choose to start diets on January 1. There are varying opinions on this philosophy, some saying it’s good to have comradery since everyone else is doing it, others saying it’s not a good idea. But I found this article and thought the author’s perspective was unique. I hope you enjoy it.

BY Amanda Christian
Published on MindBodyGreen January 3, 2013

For a solid decade of my life, I dieted, lost weight, gained it back, tried a new diet, hated myself, became body obsessive and completely lost my intuitive sense of when I was actually hungry. When I finally tried what felt like every diet, and lower self-esteem was the only consistent result, I knew there had to be a better way.

I reached the point where the thought of a diet was more painful than the thought of getting honest with myself. This is when I stopped dieting.

What followed was a journey back to my true self, freedom, and a connection with my inner guide.

Below are some reasons to hop on an inner journey this year instead of another diet:

1. They are not based on your intuition.

Why would you want anyone else to tell you what and when to eat over your own intuitive knowing? Don’t look to anyone else to tell you what is right for you. When you really take note of how you feel after eating certain foods, you will naturally gravitate towards ones that nourish you. Let your intuition shine here.

2. They are often used as punishments for what you have eaten .

Food is not supposed to be stressful. Telling yourself you will start to eat “healthy” on January 1st implies an all-or-nothing mentality. There is no such thing as “good” eating days and “bad” eating days; it’s just food.

Since when did food have the power to dictate a good or bad day? You are giving that slice of cake all the meaning it has for you. No matter what you eat, make a firm decision that you will not punish yourself for it.

3. They are often very complicated .

Who really wants to count calories or weigh out portions? Eating is simple; eat what your body wants when you are hungry, and stop when you are satisfied. When you want to eat when you are not hungry, chances are there is a feeling or thought to look at and release instead.

I spent years using food to suppress my feelings, but what I have realized is that to feel them instead is not nearly as scary as we tell ourselves it will be.

4. They breed feelings of deprivation, which frequently leads to overeating .

And then the overeating leads right into some serious self-loathing and feelings of failure. All the sudden you find yourself back at #2 above. The good news is this is just a mental pattern you can change! You are innocent, beautiful and deserving of peace and happiness no matter what you do, say, eat or think.

Do not listen to the voice that tells you otherwise. Tell yourself often that you deserve happiness and love. You don’t even have to believe it. Just repeat it, but with enough repetition, eventually you will believe it.

5. Constantly doing things you don’t enjoy causes stress .

Planning out what and how much you are going to eat everyday can be stressful. I used to feel like I was in a food prison. I was scared to do anything out of my routine in case I would not be able to stay on my diet.

I often skipped social activities with my friends because I didn’t want to be tempted. This is not love; this is fear.

The truth is, you are not your body, you just have one. The body is a limit and you are limitless. Don’t wait for the promise of a diet to compel you towards change. The outer is a result of your thoughts. Set the intention to change your mind, and the body will follow. We give diets and food all the power they have for us, so this year, lets practice taking it back.

Dive into your thought system and look at the web of illusions you tell yourself about yourself. This is when our inner guides come forward and show us how to release these beliefs.

Just be willing, and the resources that you need will come to you. It might seem uncomfortable at first, but trust me; the freedom on the other side is more than a diet will ever offer you.

Bake An Apple Pie…In An Apple!



Sometimes I bake. Well, it’s not really that often. If I bake something, I tend to eat it and since I’m forever trying to lose weight it just seems counter-productive. But I came across this recipe on Pinterest and thought it was cool, so I decided to share. Enjoy!

Apple Pie Baked In the Apple
Serves 4

5-6 Granny Smith Apples (make sure they can stand upright on their own and not topple over)
1 tsp. cinnamon
1/4 c. sugar
1 T. brown sugar
pie crust (I used pre-made but you can certainly make your own)

Pre-Heat Oven to 375 Degrees F

Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. If not, you can chop up additional apples for filling.

Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

They look pretty cool when you’re done, and the entire dessert is edible. Serve with a scoop of vanilla ice cream if desired. And since they’re just apples with a little bit of extra stuff, they can’t be a diet breaker.