Apple, Fig & Brussels Sprouts Salad

Brussels Sprouts, Figs and walnut Salad

Apple, Fig & Brussels Sprouts Salad

2 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallot
¼ teaspoon salt
Ground pepper to taste
¼ cup extra-virgin olive oil
8 cups baby kale and/or frisée
1 head Belgian endive, leaves separated
1 cup very thinly sliced Brussels sprouts
1 small red apple, thinly sliced
⅓ cup toasted walnuts
4 fresh figs, halved or quartered if large
¼ cup pomegranate seeds
2 tablespoons dried cranberries

1. Whisk vinegar, mustard, shallot, salt and pepper in a small bowl. Whisk in oil until well combined.

2. Combine kale (and/or frisée), endive, Brussels sprouts, apple and walnuts in a large bowl. Drizzle with the dressing and toss to coat. Add a generous grinding of pepper. Top with figs, pomegranate seeds and dried cranberries.


Low-Dose THC Has Positive Effect on Morbidity, Quality of Life and Mortality in Geriatric and Palliative Patients

Cannabis Herb And Leaves For Treatment Broth, Tincture, Extract, Oil. Selective Focus.

The study was published by the peer-reviewed journal peer-reviewed journal MMW – Fortschritte der Medizin, as well as on the website for the U.S. National Library of Medicine.

“Cannabis-containing medicines have been successfully used in our practice for more than 20 years in pain and especially in geriatric and palliative patients”, notes the abstract of the study. “While it was initially a very indication-specific use (pain, loss of appetite, etc.) and also with higher THC doses, this changed over time to low THC doses and a therapy focus on suffering-perpetuating symptoms and especially on stress (Matrix of Symptoms).”
As part of the legally prescribed companion survey, researchers “evaluated our data in parallel and discussed it publicly in a series of publications. Based on these published results, the article is intended to show an overview of our experiences.”

Researchers found that “Low-dose THC has a positive effect on morbidity, side effects, quality of life and mortality in geriatric and palliative patients.”

They conclude by stating that “Early therapy is particularly appropriate in geriatric and palliative patients due to the clear benefit-risk ratio of low-dose THC.”

Below is the study’s full abstract.

Abstract

Background: Cannabis-containing medicines have been successfully used in our practice for more than 20 years in pain and especially in geriatric and palliative patients. While it was initially a very indication-specific use (pain, loss of appetite, etc.) and also with higher THC doses, this changed over time to low THC doses and a therapy focus on suffering-perpetuating symptoms and especially on stress (Matrix of Symptoms).

Method: As part of the legally prescribed companion survey, we evaluated our data in parallel and discussed it publicly in a series of publications. Based on these published results, the article is intended to show an overview of our experiences.

Results: Low-dose THC has a positive effect on morbidity, side effects, quality of life and mortality in geriatric and palliative patients.

Conclusion: Early therapy is particularly appropriate in geriatric and palliative patients due to the clear benefit-risk ratio of low-dose THC.


Hearts of Palm and Avocado Salad

Hearts of Palm and Avocado Salad

I grew up eating Swamp Cabbage, also known as Cabbage Palm. The first time I ate it my dad dug one up while we were camping on the banks of the Okeechobee. He said we would use part of it for lunch, then we took a hike. My dad saw a small brook with water running and took out his pocket knife and built a little water-wheel with the stack and fronds from the cabbage palm.  Later we make some swamp cabbage for lunch.

This recipe is one of my favorite salads.

Hearts of Palm and Avocado Salad with Lime

Serving Size : 4

1/2 cup lime juice
1 tomato
1/4 cup white wine vinegar
1/2 clove garlic — crushed
1 pinch salt
1 tiny pinch red pepper flakes
2 cans hearts of palm — julienned
2 ripe California avocados
1 head leaf lettuce
1 head butter lettuce
1 medium red onion — thin rings

1) Combine first 5 ingredients together in blender for dressing. let sit for about 20 min.

2) Tear lettuces in bite size pieces. Combine with the rest of the ingredients. toss with salad dressing. Serve immediately


My Level of Living Green

  I started my Blog in 2008, I woke up one morning and had gotten 5000 visits from all over the world!  No Impact M<an had seen my site and published the article that put my Blog on the map!!

Tree of Life - Copy

Here is that article…

I am soooo excited!  One of my all time favorite bloggers, Colin Beavan, published an article from my blog!   His blog, NoImpactMan.com, is a blog that I follow religiously.  I have always been a a serious environmentalist, way before it was cool the first time around..and I am talking back in 1972 when I decided to use cloth diapers instead of that new product (Pampers) everyone else was sooo excited about.  I still chose to use a clothesline with the first 4 kids diapers (until I moved to a neighborhood (yuck!) that forbid clotheslines.

Colin’s’ blog made me realize there was a LOT more I could be doing.  Hence, the list he published….

April 14, 2009
Thirty-one tips for reducing your impact while saving money

I was reading through comments here on the blog last night and I found this great list of tips by reader Millie Barnes, who writes a blog about health and gardening called Optimum Nutrition. Her tips were just too comprehensive to let them languish in the comments. So here they are (I don’t even mind including the plug for her products). Thanks Millie!


My Level of Living Green
by Millie Barnes

1) Air dry all laundry–had to put a lock on the dryer cord to convince my daughters I was serious–they have learned to plan ahead! I wash all laundry in cold water, always wash full loads, and use a drying rack inside if it is raining. It’s good for the earth and great for your skin, a free humidifier in the house. Which also makes it feel a few degrees warmer in winter, and cooler in summer. I use soapnuts for laundry. http://www.zamuta.com/

2) Buy all organic.

3) Buy all organic non-toxic beauty care products and make-up. I make my own skin care cleanser and moisturizers. I make my own soap.

4) Use baking soda and vinegar for cleaning the bathroom. I use Ms. Meyer Clean Day for dishes, Citri-Clean for counters and general purpose cleaning. I use a loofah for scrubbing dishes (I am growing my own right now so I won’t have to buy them anymore!) My sister is making scrubbies by crocheting them, we will offer these for sale soon!

5) Take cloth bags to store for groceries and all other purchases. Take muslin bags I made to grocery store for produce.

6) Recycle, re-use, make my own and have stopped buying anything I don’t really need.

7) Don’t use paper towels, never have. Used cloth diapers for all 5 kids.

8) Don’t buy stuff in plastic, I try to buy all glass. Store all food in glass. Re-use glass jars. I mostly buy real food (meat, produce) try to not buy anything that needs a label, so no packaging.

9) I use a bidet and cloth wipes. (don’t freak, we all used that same choice when we used cloth diapers and wash clothes on our baby’s tushes!)

10) Make my own gluten free granola, make my own mayonnaise, salad dressings, spice blends.

11) I use a compost toilet, no toilet paper (think cloth baby wash clothes).

13) Bokashi (a way to deal with indoor kitchen scraps with NO odor and yields compost WAY faster). I have been using the Bokashi method of dealing with kitchen waste for about 3 weeks now…I love it!

14) Use very low flow shower heads. Ace Hardware has a 1.5 GPM with a shut-off valve.

15) Use all CF light bulbs…and use them as little as possible. I have one evening a week that I use no lights..on Shabbat! Dinner by candlelight!

16) Use grey water from shower (I keep a 3 gallon bucket in shower and use it throughout the day to flush the toilet, take what’s left to the flower beds.

17) Use water from rinsing dishes to water flower beds.

18) Run as few errands as possible, car pool and combine trips.

19) Use micro-cloths to clean with, even on glass you do not need cleaning products!

20) NEVER buy bottled water. I bought a Kleen Kanteen for each person in the family, we refill and take with us. I’ve had mine over a year.

21) Go paperless or CD-less as much as possible. I provide my clients with emails of my book, but still put cookbook software on CD.

22) Use only a hurricane lamp when we sit outside at night. It gives enough light to read by…but is perfect turned low …for just hanging out. Very romantic, too!

23) Use candlelight at dinner, not just on Shabbat!

26) I put in a raised bed garden, square foot garden I have green leaf lettuce in a grow box, cherry and big sweet tomatoes, basil, thyme. I have sweet potatoes growing, beets (mmmm, beet greens), onions, Swiss chard, purple flowering kale, nasturtiums, broccoli, cucumbers, peppers, red potatoes, a banana tree. Inside I am growing cucumbers and strawberries hydroponically.

27) I use a non-disposable razor, an old-fashioned stainless steel, very high quality razor that uses double edged blades. It was 24.00 from ClassicShaving.com. The blades are 10 for 5.99, and they are double edged! They give the closest, smoothest shave you can imagine! No disposable blade can compare.

28) Wash dishes with 2 dish pans in the sink, one for hot soapy water, one with warm rinse water. Do glasses first, pause a moment to let the soapy water drip off, then move to rinse water. Stop when rinse water is almost full and rinse quickly. Repeat with silver, plates, then pots and utensils. All with 2 dishpans full of water. Then I pour the soapy water, with all that organic matter, onto my plants in the garden. It helps repel pests and loosens the soil. And good for the biceps when you carry it outdoors.

29) I water my garden with buckets from the rain barrels that are under the eaves of my garage. 10 feet from my garden. The front flower garden gets watered entirely from the dish water.

30) I work out at home, no expensive gym memberships that I never used anyway. I save all the expense of membership, and gas and time driving. I have a set of weights, two exercise balls, a yoga mat and a chin-up bar.


The PERFECT Baked Potato

Baked potato

Perfect baked Potato

Salt and pepper

4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places

1 tablespoon ghee or Olive oil

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in 1/2 cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

Why You Shouldn’t Microwave

A microwave might seem like a fast way to “bake” a potato, but we found two reasons why it’s actually the worst approach. First, microwaves heat foods very unevenly, so some parts of the potato might rapidly reach 205 degrees while others get to only 180 degrees. Second, rapidly heating a potato causes pressure to build and cell walls to burst, releasing starch molecules that glue together the broken cell walls.


Beyond-Paleo is Now Pescatarian!

Vegetable Ramen with Zucchini NoodlesGreens and  Roasted VeggiesSalmon with Sweet  Curry Dry Rub

Thirty-Six years ago I started my Meal Delivery Service offering a Macrobiotic diet. I was newly divorced with a toddler and a nursing baby and a friend offered to let me take over her cooking service. I was involved with a group who met at the Granary Health Food Store in Orange Park once a week for meals. I accepted her offer and my clientele grew to thirty clients within a few months. At that point the owner of the Granary loaned me money to expand and I bought equipment and added a prep person and never looked back!

I was still on a search to figure out my health problems. I had had arthritis for years, I had been on medication for spastic colitis for 17 years and no one could give me any answers as to what was going on. Everybody told me I was eating healthy and just needed to keep doing that but that they had no answers for me. One doctor told me to eat lots of cheese and jello. I quickly learned that macrobiotics was not a great thing as it was primarily grain based and that definitely fed into the systemic yeast problem I had.

I transitioned off macrobiotic and went to offering a vegetarian diet that was lactose and gluten free. I did this for years. During this time, as I had since I was 15, I have studied nutrition. As there was no internet at the time I meant doctors who helped me study and gave me feedback as well as getting borrowing privileges from the universities in the town I live in. I also met someone during this time he started urging me to go off of Wheat and dairy. I didn’t see how that was possible and need a vegetarian diet and unfortunately my allergies kept getting worse. I finally added Seafood to my diet and started backing off on grains and went completely lactose in dairy-free. I finally got well. I have continued to research is slowly widened out to a more traditional diet the found that I felt better staying more grain based. I finally went back to a Pescatarian diet. Although my meal delivery service had been a traditional foods diet including meat I’m finding that my clientele has been moving more toward plant-based. So I am going back to a Pescatarian diet. It promotes long-term wellness; it includes seafood and fish, eggs, beans, nuts and seeds. You get all the benefits of vegetarian lifestyle but it includes lots of mega 3 fats which makes it far healthier than a plain vegetarian diet.

While I am aware that we need to be careful about not overfishing our oceans, we also need to take care of our own health if we are going to survive as a species and flourish. We humans absolutely have to have saturated fats, it is a building block of health and helps our immune system, our brains and our ability to absorb nutrients. I cook with ghee primarily because it gives us a depth of vitamin A D and E along with the mega fats from fish can meet our needs for the fats we need.

The price for food is getting scary, the impact a food production on our climate means that we should lean Almost 100% to work real food and not products. Having a moderate amount of non-gluten grains, Seafood, with a lot of fruits and vegetables including a good bit of raw food can meet our needs and balance taking care of our Earth.

My 40 Years of nutrition research, coupled with my extensive experience in cooking vegetarian food means the meals that I cook are flavorful and offer a great deal of variety. I have made a living cooking for Indian families, I’ve worked publicly as a chef offering Caribbean and Southwestern food. I cook several different styles a South American food as well as having extensive experience in cooking Japanese and Chinese food. It is hard to eat on a day-to-day basis depending or just standard American fare. While I offer a good bit of American food I also include a lot of different Cuisines giving you plenty of variety and taste.

I am very excited to be going back to offering a Pescatarian diet. I urge you to try the service and see if it’s something that fits for you.

Feel free to reach out with any questions you might have.