Tag: organic

Simplify: Less is the new More



The first week of August is national “Simplify your Life” week. Seems easy enough, right? Sometimes though, it can be downright overwhelming. With crazy schedules and growing responsibilities, we are always rushing around and looking to cut corners. Here are some of helpful tips that may help calm the chaos:

1. Limit the incoming. Paper, mail, phone calls. Get on the do not call list to limit the incoming phone calls. Call companies who send you junk mail and ask for your address to be removed from their files. Get your bills and financial statements online. Regularly delete messages from your answering machine and inbox.

2. Paper Management. Your filing system should have current items only – you don’t need grocery receipts from 1985. Go through your mail every single day and shred unnecessary paper. Have a special place for bills (a basket, a holder) and label them when you open them with the date and amount due. Keep stamps and a pen with the bills to make paying them more efficient.

3. Plan the night before. Before you go to bed each night, prep things for the morning. Your clothing, work bag, car keys, school items for the kids, gym bag, grocery list, items that you have to return to the store after work. Keep these items in one place and train yourself to look at that spot before walking out the door. You’ll never forget anything again.

4. If you haven’t used it in the past year, toss it. Give clothing and shoes to Goodwill, sell used electronic equipment on line, donate items that are still good. DE-CLUTTER. When there’s less stuff laying around and everything is in its place, you just physically FEEL better. More in control. Less stressed. It’s one of the founding principles of feng shui.

5. Plan meals a week in advance. Cook in bulk. Cook large meals and freeze them. This saves not only time but money.

6. Give everything its own place. Keys are on a table next to the door. Book bags hang on a hook in the mud room, even specific grocery items have their place in the pantry. That way when that space is vacant, you know you’re out of that item.

7. Keep a “to do” list. Prioritize what needs to be done each day. Check things off your list. It gives you a sense of accomplishment and keeps you motivated.

And don’t forget to take time out for YOU. Have a getaway space. Be it your bedroom, a spare room, a bathroom or even a corner of a room; make an area that is your sanctuary. A calming, relaxing space that is uncluttered, organized and stress-free.

I Refuse to Let Go of Summer!



Summer is my favorite time of year. And one of the many reasons is because I can grill out on my deck. I’m WAY more likely to cook if I can stand outside and grill. I always keep a trough of kitchen herbs growing on my deck so I have them handy when I’m cooking. Here’s a great article about grilling with herbs. Hang on to summer!!

Shared from an article by Barbra Annino in Aug/Sept 05 issue of The Herb Companion

There’s no better way to grasp that last straw of summer than by firing up the grill. There’s also no better way to savor the season’s herbs. Barbecuing with fresh herbs is easy if you know a few basic rules. Not only does it add a whole new dimension to open-flame cooking, it offers yet another way to enjoy your harvest.

The methods for grilling with herbs are as varied as the plants themselves. Toss them in marinades, thread them through skewers or pop them in foil packets. For a smoky flavor, add whole bunches of herbs, such as sage or rosemary, to hot coals. Soak them in water for a few minutes and after the flames have died down, lay damp herbs across the coals. Replace the rack, cover the meat and you’ll soon be enjoying bold, uncommon flavor.

To further infuse food with flavor, lay fresh herbs directly on the grate and place the meat on top of them. Woody herbs hold up especially well on the grill. Try thyme, lemon verbena or tarragon. Snip off a few sprigs, gently squeeze the leaves to release their flavor, and layer over chicken, fish or pork chops. Discard the sprigs before serving.

Softer herbs, like sage, mint, oregano and lemon balm, work better in a foil packet or marinade. For foil packets, I snip sprigs of whole herbs, gently rinse and dry them, then place them on a sheet of aluminum foil. Then I add meat or vegetables or both, olive oil or butter and seal the ends tight before grilling.

Not sure which herbs pair with your favorite foods? Refer to this chart for some hints.

Rosemary – Chicken, Pork, Potatoes
Sage – Pork, Duck, Sausage
Marjoram – Steak, Egg Dishes, Roasts
Basil – Tomatoes, Chicken, Sandwiches
Oregano – Pasta, Pizza, Meat Loaf
Garlic – Peppers, Steak, Chicken
Thyme – Tuna, Zucchini, Pasta Salad
Spearmint – Lamb, Ice Cream, Tea
Bay – Chili, Stews, Roast
Tarragon – Turkey, Chicken, Eggs
Parsley – Potatoes, Soups, Fish
Anise – Sausage, Cookies, Apples
Lemon balm – Lobster, Dressings, Berries
Chives – Potatoes, Burgers, Fish
Dill – Salmon, Dips, Potatoes

Stop Bugging Me!



There’s nothing I love more than being outside in the warm weather. I especially love sitting on my deck in the early evening, listening to the woods and watching the fireflies. So peaceful. One thing I don’t love is the dang mosquitos! I have citronella torches and candles, but those buggers seem to find me any way.

I’m not fond of commercial bug repellents because most of them contain DEET (N,N-Diethyl-m-toluamide). It’s designed to repel, rather than kill, insects. Although DEET is approved by the US Environmental Protection Agency (EPA), it is a known eye irritant and can cause rashes, soreness, or blistering when applied to the skin. Additionally, DEET has been linked to neurological problems; according to the EPA, at least 18 different cases of children suffering adverse neurological effects, as well as the deaths of two adults, have been associated with DEET. Researchers at Duke University Medical Center have found that DEET causes diffuse brain cell death and behavioral changes in rats. DEET has been shown to have a negative impact on wildlife and water sources in production and during use. DEET is toxic to birds and aquatic life. DEET has been found in approximately 75 percent of U.S. water sources, including the Mississippi River.

Natural insect repellents are a much safer alternative. And in my opinion, just as effective. Plus they’re super easy to make. Basically, you combine any of the following essential oils in a witch hazel base, and you’ve got a great natural repellent: Citronella, Clove, Lemongrass, Rosemary, Tea Tree, Cajeput, Eucalyptus, Cedar, Catnip, Lavender, Mint, Palmarosa, Pine, Rose Geranium, Lemon Balm, Myrrh.

Here’s how you do it:

Ingredients
Essential oils (see list above)
Natural witch hazel
Distilled or boiled water
Vegetable glycerin (optional)

1. Fill an 8 oz. spray bottle 1/2 full with distilled or boiled water
2. Add witch hazel to fill almost to the top
3. Add 1/2 tsp vegetable glycerin (if using)
4. Add 30-50 drops of essential oils. The more oils you use, the stronger the spray will be.

Other quick fix natural insect repellent ideas:

■Add vanilla extract to the above recipe, or just rub on the skin. You can also mix vanilla with witch hazel and water for a spray version.
■Rub lavender flowers or lavender oil on your skin, especially on hot parts of body (neck, underarms, behind ears, etc.) to repel insects.
■Rub fresh or dried leaves of anything in the mint family all over skin to repel insects (peppermint, spearmint, catnip, pennyroyal, etc. or citronella, lemongrass, etc.) Basil is also said to repel mosquitoes.

What if you do get bitten? Personally I apply our Unscented Herbal Aftershave to the bite and it takes the itch out every time (can’t live without that stuff!). But there are several other remedies to try:

• Apply a simple baking soda and water paste directly to bites and leave on for at least an hour.
• For an anti-itch bath, add ½ to 1 cup baking soda to running lukewarm water and soak for 15 to 20 minutes.
• Apply a drop of lavender or tea tree essential oil directly onto each bite to reduce inflammation and help prevent infection.
• Make a solution of 1 part apple cider vinegar to 3 parts water, and rinse the irritated area. Repeat this procedure several times until the itching decreases in intensity.
• Apply a drop of neem base oil to each bite. Neem is naturally cooling oil with antibacterial properties. It relieves many types of skin irritations.
• A common weed probably growing in your lawn, plantain (Plantago, various species), is one of the best herbs to treat bug bites. To use the plant as first aid for a mosquito bite, crush a few leaves and rub them on to the bite.

Summer means PICNIC TIME!



Summer time means picnic time, because food always tastes better outdoors. We’ve compiled some easy, yummy, exceptional recipes to make your alfresco meal a breeze. Warning: You might become “famous” for your special dish, which means you’ll be asked to make it again.

Don’t forget to check out our PICINIC TIPS to ensure your day is all about rest and relaxation.


Avocado Chicken Salad
2 c. chicken, cooked and shredded
1 avocado, chunked
1 T. mayonaisse
1 green onion, sliced
lime juice to taste
salt/pepper to taste

Combine all ingredients in bowl and refrigerate. You can serve this in pitas or just eat it with chips.


Tomato & Chickpea Salad
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey (10g)
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT!


Peach/Mozzarella/Basil Salad
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1.Cut each peach into 6 to 8 wedges, then cut each wedge in half crosswise.
2.In a large bowl, combine the peaches, basil, and mozzarella. Drizzle with the oil, sprinkle with the salt and pepper, and toss. (You can cover and refrigerate the salad for up to several hours.) Serve cold or at room temperature.


Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil. Add a big pinch of salt in each. To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green. To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold. *Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.


Cheesecake Stuffed Strawberries
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.


Peanut Butter Cheerios Treats
6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan with cooking spray or buttered parchment. In a pan over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

PICNIC TIPS (courtesy of Food Network):

Freeze drinks the night before. Not only will your drinks stay cold the next day, they’ll help keep your food chilled.

To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.

Set up your picnic in the shade.

Although baskets can be quite stylish, a cooler packed with ice is safer.

Make sure foods that are meant to be served cold are thoroughly cooled before packing.

If you’re driving, transport your cooler in the air-conditioned car, not in the trunk.

Throw away any food that’s been out of the cooler for more than an hour.


When packing a picnic, don’t forget these essentials

Blanket

Insect repellent

Napkins

Plates

Silverware

Serving utensils

Cups and wine glasses

Corkscrew or bottle opener

Paring knife

Cutting Board

Condiments

Damp wipes or cloths for washing up

Garbage bag

Stay Hydrated with Delicious and Healthy Infused Water

Special Guest Blogger Paula Hunter shares her simple and refreshing drink recipes

Summer is in full swing, with temperatures soaring (and staying!). In such sweltering heat, it is paramount to stay hydrated and refreshed. Of course, the best way to do this is to drink plenty of water. But we all know water can get boring. Try some of these tantalizing recipes to help you stay cool, liven up your water, and help your body stay hydrated.

These recipes work well stored in mason jars or pitchers and will keep up to 3 days in the refrigerator.


Citrus Water

1 orange
1 lime
1 lemon

Slice the fruit into rounds, and then cut in half. Add to the bottom of the pitcher or jar, and muddle slightly with a muddler or wooden spoon. Press gently to release the juices, but keep the fruit intact. Fill with ice and cover with water. Stir to combine. Cover and refrigerate.


Raspberry Lime Water

2 limes, quartered
6 oz raspberries

Squeeze the juice from the limes into the bottom of the jar or pitcher, and then add the limes and raspberries to the juice. Muddle gently with a muddler or wooden spoon. Fill with ice and cover with water. Stir, cover and refrigerate.


Pineapple Mint Water

Spring or two of mint leaves
1-2 cups chopped fresh pineapple

Place the mint in the bottom of the jar or pitcher; you can either add the whole sprig or tear off just the leaves. Depending on how strong you want the mint flavor to be, you may add more or less to suit your tastes. Gently muddle the leaves with a muddler or wooden spoon to bruise the leaves and release their flavor. Top with the fresh pineapple and gently muddle again. Add ice and water, stir, cover and refrigerate.


Blackberry Sage Water

1-2 sage leaves
6 oz blackberries

Place the sage leaves at the bottom of the jar or pitcher, and muddle to release the flavor. Add the blackberries and muddle again, being careful not to pulverize the fruit. Add ice and water, stir, cover and refrigerate.


Watermelon Rosemary Water

Sprig of rosemary
1-2 cups cubed watermelon

Place the sprig of rosemary in the bottom of the jar or pitcher, and muddle gently. Add the watermelon, and muddle again. Both the watermelon and rosemary will release their flavors without much muddling. Add ice and water, stir, cover, and refrigerate.

When ready to drink, simply pout the waters through a small strainer of strain through cheesecloth. Add green, white or black tea bags to the water for even more flavor and anti-oxidants.
Other fruits and herbs that work well:

Kiwi
Any citrus
Berries
Thyme
Basil

You can also make fruit and herb infused ice cubes. Lemon, blueberry, and mint make great addition to any drink without overpowering their tastes. Simply place lemon slices or blueberries into ice cube trays, and then top with water and freeze. To use mint, place a mint leaf in each compartment, then top with hot water to infuse. Once the water cools, remove the mint leaves (they turn dark,) add new leaves, and freeze.