Friendship

One of the discoveries I've had in life is that it can be very difficult to find and maintain meaningful friendships. Friendships built on something more than the convenience of a shared neighborhood, religion, etc...

It used to be that I could find immediate friends no matter where I lived, but growing up and moving to Phoenix where my husband and I knew exactly two people, didn't make finding friends an easy experience. And since we no longer used our previous network, it was now just the two of us in a city of over 4 million people.

Here are my tried and true tips for finding friends:

1) Get out and DO THINGS.
I joined a local running club with meetup.com. Although I didn't end up hitting it off with any of the group, it got me out there talking to people. However, I also began attending a few evening classes at my local YMCA and instead of immediately leaving when the class was done, I attempted to start up authentic conversations with others. Which leads me to tip #2.

2) Be brave.
More often than not, everyone feels a little awkward at social events The addage, "Fake it 'til you make it" is true and extremely applicable when it comes to meeting new people. Introduce yourself. Make eye contact. Smile. And when necessary, add yourself into conversations. Slowly, though. You don't want to scare anyone off. And that leads me to tip #3.

3) Infiltrate slowly.
Forming friendships is a process. It takes time. You can't expect to be a part of the inside jokes right away. You might be trying to form friendships with a group who have know each other for years. Be patient. Get invited to the events and get to know people. Eventually, throw a get together of your own.

In short, finding true friends takes time, just like any great relationship should. But it is definitely worth it when you find your tribe.

Balance

Cutting off 10+ inches. An important decision in finding myself.

The last four years have been an exhaustive and soul searching journey. They have been spent in introspective meditation, meaningful research, extensive reading, tears, smiles, and ultimately a redefining of the meaning of freedom. It is not likely I will share the minute details of this journey, or even the reasons for it. Journeys, after all, are essential in the human existence. I can't assume that mine would be meaningful to you; however, it was life-changing to me.

And yet, in all this "finding myself," I actually lost a bit of myself as well. However, not in the way one might expect. We moved. And I began a demanding job. For the last 4 years I have grown consumed by my work in such excess that I lost my hobbies and essentially, the past-times that made me "me."

I heard a quote about a month ago which stated that those with hobbies are the most happy. This phrase certainly rang true to me. After all, here I am, working 50+ hours a week in a thankless job, so tired when I get home I just want to lock myself in a room and turn off my brain. Only to get up and do it again the next day.

But this quote hit me hard enough that I decided I have to do something. I have to take my life back. So, if this idea rings true to you, join me on my journey to do just that. Over the next, who knows how long? I will be stealing my happiness back by documenting my loves: Running, eating healthy, gardening and ultimately getting my life back. The only obstacle? Well, that's the ultimate goal: Balance. A life of balance.

Ginger

I seriously love these. They are lightly sweet and quite tasty. And did you know just how good ginger is for you? You didn't? Well, let me help!

Benefits of ginger:
*ginger improves digestion
*ginger is a natural pain reliever
*ginger helps nausea. There are some women who swear it gets rid of morning sickness!
*ginger helps inflammation
*ginger eases heartburn
*ginger helps cold and flu for both prevention and treatment (think ginger ale).
*ginger helps ease menstrual cramps
*ginger helps kidney functions
*ginger helps improve circulation
*ginger helps arthritis (through reducing pain and inflammation already mentioned)
*ginger lowers cholesterol
*ginger has been said to help ovarian and colon cancer
*ginger is antibacterial and antifungal in nature so it is good for many things.

All in all, ginger chews aren't the best way to take ginger. A better idea is fresh ginger root used in cooking and baking, but if you are easing into it and want a tasty treat, ginger chews sure are great! (Oh, and you can find them at Big Hollow for only $2.25 a bag).

Bump it up!

This is a little off-topic, but I have been doing a bit of research on how to get the most effective workout. And I found the answer: interval training. So even though I don't love running at the gym, I have now found purpose to my workouts there!

Why? Well, here are some reasons (I especially love #3. In a magazine I read recently, an added benefit also included raised metabolism for up to 3 hours after an interval workout versus a slow and steady workout for the same duration only raising the metabolism for 30 minutes afterward), found here:

1. Interval training increases endurance. When you alternate periods of speed with periods of rest, you engage both of your body’s energy-producing systems: the aerobic and the anaerobic. The aerobic system uses oxygen to create sustained energy fueled by carbohydrates, allowing you to run multiple miles. The anaerobic system draws energy from glycogen stored in the muscles, which provides short bursts of activity. This process doesn’t require oxygen and results in the production of lactic acid, which is what makes you feel achy after working out. According to Dr. George Brooks of the University of California at Berkeley, running intervals develops both systems, forcing the body to create lactic acid during sprints and then allowing the body to break it down as use it as fuel as you recover, preventing muscle fatigue and allowing you to work out longer.
2. You can improve your speed running intervals. When you run intervals, you teach your body that it can run faster by making it run faster. You can’t sustain your fastest pace for more than a few seconds at best. By running fast for a short distance, allowing your body to recover, and then running fast again, your body starts to become conditioned. When you learn to run at high-speeds over short distances, you’re eventually able to sustain a faster pace over long distances.  
3. You’ll burn more fat running intervals than you will running at a steady pace. Research presented by the University of New South Wales in Australia proved that incorporating speed intervals into a workout burns three times as much fat as exercising at a steady pace for twice as long. If you’ve reached a plateau in your weight loss effort, intervals could be the key helping you break through to achieve your goals.
4. Interval training enhances neuromuscular coordination. This connection between your muscles and your mind is imperative for balance and injury prevention. As previously mentioned, running intervals increases the body’s efficiency, allowing it to process and create fuel more effectively and to achieve faster speed. This efficiency optimizes muscle coordination, and gives you better control over your muscles, both conscious and subconsciously. This control allows your body to automatically adapt and maintain balance while avoiding injuries without even having to think about it.
5. Running intervals helps stave off boredom. No matter how much you love to run, there are always those days when lacing up your sneakers feels like a chore. Running past the same old landmarks or climbing onto the treadmills gets boring day after day, and interval training helps to mix things up. Use those familiar landmarks as sprint marks, or use the treadmill clock to keep time as you recover. Pushing your body to its limit will require all of your focus and determination – and boredom will be the last thing on your mind.

SOURCES:
University of California at Berkeley
University of New South Wales
School of Science and Physical Education, Esfahan University

So, the next time you find yourself on the elliptical or treadmill, instead of a slow and steady 10 minute mile, bump it up to a 7.0 or higher for 30-40 seconds and then bring it backt down to 6.0 and jog for 3 minutes. Repeat with the goal of about 7 or more speed intervals every 30 minute exercise.

Because I Need Motivation

I went ahead and gave away my weekend (I'm babysitting 9-5 Saturday AND Sunday). Dreams of treadmill money are the only sane reason for doing such a thing. Oh, and the fact that the woman I'm babysitting for is in dire need. She is moving on Wednesday and has to get the college classes she teaches turned into online classes asap.

Anyway, I now have to do my long run this afternoon after a full day of work. I don't know about you, but that is sounding dreadful. Especially since it will be 10 miles on a treadmill. Boring. So, to help myself get motivated, and perhaps motivate you too, here are a list of some of my favorite running blogs to read:

Barefoot Angie Bee

Skinny Runner

Hungry Runner Girl

Why I Run

Kind of a creepy picture, but I love the idea of it.

For the first time in over two months the weather was warm enough (the high reached 40! and the trail was free of snow) for me to enjoy another barefoot run. Boy were my feet missing it! I ran 7 miles and now, an hour later and my feet still feel great!

Also, for the first time ever I saw another barefoot runner. We passed each other a few times going the opposite way around the loop. Very cool. I'm glad to know there is at least one other person like me in Someplace, Wyoming. I usually get weird looks, but think nothing of it. Today I did a double-take when I saw him running.

To reward myself I enjoyed an amazing pita with homemade roasted red pepper hummus (I'll have to post the recipe on here sometime) and a delicious orange.

An Alternative

...to Goldfish.

And they even sell them at my Wal-mart for under $3.00! Check out the ingredients. All understandable! And they taste every bit as good as Goldfish too!

The Microwave

 

First, let me just state that opinions (and studies) vary widely. There is enough information on the internet to confuse anyone looking into the issue. You can find repeated proof that the microwave is dangerous for you. And you can find study upon study that says that there is absolutely no danger in using one. I honestly don't expect to persuade anyone and I do not want to cause a fight, but I will state my top reasons for choosing not to use a microwave. 

Second, before I actually state my reasons, let's talk about how microwaves work, shall we?
 
How Your Microwave Actually Heats Your Food:

Microwaves are a form of electromagnetic radiation—waves of electrical and magnetic energy moving together through space. EM radiation ranges from very high energy (gamma rays and x-rays) on one end of the spectrum to very low energy (radio waves) on the other end of the spectrum.
Microwaves are on the low energy end of the spectrum, second only to radio waves. They have a wavelength of about 4.8 inches—about the width of your head.
Microwaves are generated by something called a magnetron (a term derived from the words “magnet” and “electron”), which is also what enabled airborne radar use during WWII. Hence the early name for microwave ovens: radar ranges.
A magnetron is a tube in which electrons are subjected to both magnetic and electrical fields, producing an electromagnetic field with a microwave frequency of about 2,450 megaHertz (MHz), which is 2.4 gigaHertz (GHz).
Microwaves cause dielectric heating. They bounce around the inside of your oven and are absorbed by the food you put in it. Since water molecules are bipolar, having a positive end and negative end, they rotate rapidly in the alternating electric field. The water molecules in the food vibrate violently at extremely high frequencies—like millions of times per second—creating molecular friction, which heats up the food.
If the food or object place in the microwave had no water it would not be able to have this resonance heating type effect and would remain cool.
Structures of the water molecules are torn apart and forcefully deformed. This is different from conventional heating of food, whereby heat is transferred convectionally from the outside, inward. Microwave cooking begins within the molecules where water is present.
Contrary to popular belief, microwaved foods don’t cook “from the inside out.” When thicker foods are cooked, microwaves heat the outer layers, and the inner layers are cooked mostly by the conduction of heat from the hot outer layers, inward.
Since not all areas contain the same amount of water, the heating is uneven.
Additionally, microwaving creates new compounds that are not found in humans or in nature, called radiolytic compounds. We don’t yet know what these compounds are doing to your body.
In addition to the violent frictional heat effects, called thermic effects, there are also athermic effects, which are poorly understood because they are not as easily measured. It is these athermic effects that are suspected to be responsible for much of the deformation and degradation of cells and molecules. [13]

My Reasons for NOT Using the Microwave:

*Questionable: Moms (and nurses and leche legue leaders) out there will tell you NOT to microwave breast milk. Why? Because it destroys the nutrients, kills essential amino acids and negates B12. If it can that to breast milk, why would it not effect other food? It has also been shown to kill the good microbacterial spores in honey (you know, the stuff that makes honey so good for you?).

*Although I use very little plastic, it is an argument out there: Carcinogenic toxins could be leached from plastic or paper plates or covers and mix with your food. See my post on BPA.

*A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture

found that broccoli nuked in the microwave with a little water lost up to 97 percent of the beneficial antioxidant chemicals it contains. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. (Again, just another one of those studies that you can disregard if you are inclined).

*Perhaps the most concrete evidence of the dangers of microwaves comes from Dr. Hans Hertel, a Swiss food scientist, who carried out a small but high-quality study on the effects of microwaved food on humans. His conclusions were clear and alarming: microwave cooking significantly altered the food‘s nutrients enough so that changes occurred in the particpants‘ blood--changes that suggested deterioration. The changes included:

• Increased cholesterol levels
• More leukocytes, or white blood cells, which can suggest poisoning
• Decreased numbers of red blood cells
• Production of radiolytic compounds (compounds unknown in nature)
• Decreased hemoglobin levels, which could indicate anemic tendencies 

Whether this is correllation or causeation, again I am not here to prove, I am just stating why I don't use the microwave.


*Microwaves are used in the field of gene altering technology to weaken cell membranes. Scientists use microwaves to actually break cells apart. Impaired cells then become easy prey for viruses, fungi and other microorganisms.

*Some "studies" have found that the microwaves actually turn molecules into carcinogens (aka cancerous).

*In the end, I would just rather be safe than sorry. We honestly don't know what microwaves do. And it really isn't that inconvenient to reheat my food using the stove or oven. I actually find myself eating more fruits and vegetables for lunch at work because I don't have the "reheating leftovers" option. Win-win if you ask me.

Other "studies" you can learn more about:

• A 1999 Scandinavian study of the cooking of asparagus spears found that microwaving caused a reduction in vitamin C[6] .
• In a study of garlic, as little as 60 seconds of microwave heating was enough to inactivate its allinase, garlic’s principle active ingredient against cancer[7] .
• A Japanese study by Watanabe showed that just 6 minutes of microwave heating turned 30-40 percent of the B12 in milk into an inert (dead) form[8] . This study has been cited by Dr. Andrew Weil as evidence supporting his concerns about the effects of microwaving. Dr. Weil wrote:
• A recent Australian study[9] showed that microwaves cause a higher degree of “protein unfolding” than conventional heating.
• Microwaving can destroy the essential disease-fighting agents in breast milk that offer protection for your baby. In 1992, Quan found that microwaved breast milk lost lysozyme activity, antibodies, and fostered the growth of more potentially pathogenic bacteria[10] .

Easy Acorn Squash

I had never mad acorn squash before last night...and let me tell you, it is EASY, DELICIOUS and REALLY GOOD FOR YOU! So,  try it!

What I did:

In case you're wondering, I am soaking beans in those buckets behind the squash. I like to cook my own organic beans for soup etc...

halve squash

scoop out seeds
score sides of squash 
place in baking dish with 1/4 to 1/2 in of water

add about 1 TBS of butter to each half of acorn squash and squeeze agave over it

bake at 400 for an hour +

enjoy!

Christmas Gift Ideas

Here are some non-conventional ideas for natural, useful Christmas gifts.

$50-$100

 Young Living ART kit. LOVE. IT. Around the same price as Mary Kay, but way better for your skin. Shown in the picture are the foaming cleanser, toner, night and day moisturizer.

$20-$40

 

 OK, I don't work for Young Living, but I love their products. Their oils have no added alcohol like most other essential oils and because of that, they are more expensive, but you get more bang for your buck. It only takes 1 or 2 drops to get the benefits. Some of my favorites include Thieves, Melaleuca, Lavender and Juva Cleanse.

$10-$20

This tooth powder is great and even though it looks questionable, it tastes great too. It is 100% organic, made from herbs and is actually made locally (in Wyoming). Can't beat that! Come on, we always got tooth brushes and tooth paste in our stockings growing up.

$1-$10

This soap is affordable and wonderful. It is also locally made and can be found at Big Hollow.

This is not my work, but everyone needs to read it

This Surprising Toxin Can Lead to Genetic Defects and Miscarriages…

Posted By Dr. Mercola | December 11 2010 | 15,329 views

Although more than 200 research studies show that bisphenol A (BPA) is harmful to human health, the U.S. government has decided that it would rather side with the chemical industry than with children.
The Senate failed to vote on the passage of a bill that would have resulted in a ban on the use of BPA in baby bottles and sippy cups.
And in fact, the ban is no longer even in consideration. According to the Wall Street Journal:

"Sen. Dianne Feinstein (D., Calif.) was the primary backer of a controversial amendment banning the chemical bisphenol A, or BPA, which has been linked to some cancers, in baby bottles and sippy cups.

On Wednesday, she withdrew the amendment from consideration."

Feinstein says she'll keep fighting to make the ban a reality.

Sources:

  Wall Street Journal November 19, 2010

  Inhabitots November 19, 2010

 

Dr. Mercola's Comments:

Sen. Dianne Feinstein's (D-Calif.) amendment to the latest food-safety bill would have banned the use of the toxic chemical bisphenol-A (BPA) from baby bottles and sippy cups, required the FDA to finalize their safety assessment of the chemical by December 2012, and allowed states to ban the chemical entirely if they so choose.
Unfortunately, thanks to heavy pressure from the chemical industry, the amendment has been withdrawn from consideration.

U.S. Babies and Children at Risk From BPA

That BPA should be taken out of all products intended for children is a no-brainer.
Of 115 published animal studies, 81 percent found significant effects from even low-level exposure to BPA. This toxic chemical, an endocrine disrupter, first caught researchers' attention after normal mice began to display uncommon genetic abnormalities.
The defects were linked to plastic cages and water bottles that had been cleaned with a harsh detergent, causing BPA to leach out of the plastic.
After determining how much BPA the mice had been exposed to, the researchers realized even an extremely small dose of 20 parts per billion daily, for just five to seven days, was enough to produce effects.
Some of the greatest concern surrounds early-life exposure to BPA, which can lead to chromosomal errors in the developing fetus, triggering spontaneous miscarriages and genetic damage. And being exposed to just 0.23 parts per billion of BPA is enough to disrupt the effect of estrogen in a baby's developing brain.
For this reason, women of childbearing age and those who are pregnant, along with infants and children, should be especially diligent at avoiding BPA.

BPA in Baby Bottles Already Banned in Canada, Why Not the U.S.?

BPA in baby bottles has already been banned in Canada and several U.S. states. Other measures are being considered in 30 U.S. states and municipalities -- but at a federal level, the government is treading water and choosing to protect the interests of the chemical industry in favor of public health.
The American Chemistry Council, a lobby group for the chemical industry that issued a statement in early 2010 denying the health hazards of BPA, clearly does not want to see this cash cow bite the dust ... nor be held accountable for health problems related to its use. They will pull out all the stops to keep this chemical in your food packaging, baby bottles, and more for as long as possible.
Despite all the research showing serious health effects at low-level exposure, the U.S. FDA has virtually no power to do anything about it because BPA was classified in 1963 as an indirect food additive and is listed among the 3,000 or so chemicals categorized as GRAS ("generally regarded as safe").
This outdated GRAS designation is what exempts BPA from more careful scrutiny and analysis.
According to the FDA's regulations, a substance granted GRAS status is not subject to FDA review. The Agency explains these limitations via an "update" on its website:

"Current BPA food contact uses were approved under food additive regulations issued more than 40 years ago. This regulatory structure limits the oversight and flexibility of the FDA.
Once a food additive is approved, any manufacturer of food or food packaging may use the food additive in accordance with the regulation. There is no requirement to notify the FDA of that use.
For example, today there exist hundreds of different formulations for BPA-containing epoxy linings, which have varying characteristics. As currently regulated, manufacturers are not required to disclose to FDA the existence or nature of these formulations.
Furthermore, if the FDA were to decide to revoke one or more approved uses, the FDA would need to undertake what could be a lengthy process of rulemaking to accomplish this goal."

Where is BPA Found?

In 2009, more than 6 billion pounds of BPA were made, representing nearly $7 billion in sales. It is one of the world's highest production-volume chemicals and is widely used in the production of:

• Plastic water bottles
• Plastic gallon milk bottles
• Plastic microwavable plates, ovenware, and utensils
• Baby toys, bottles, pacifiers, and sippy cups
• Canned foods and soda cans (most have plastic lining in the cans)
• Tooth sealants

The use of BPA is so pervasive that scientists have found that 95 percent of people tested have dangerous levels of BPA in their bodies.
Again, some of the biggest victims are your children, who may be exposed to the chemical while in utero, and are quite literally "fed" the chemical via plastic baby bottles, sippy cups and toys (which they often put in their mouths).
The cumulative effect of being exposed to minuscule amounts of BPA from cans, bottles, plates and all other sources over the years can eventually spell serious trouble for your health.
One recent study found the chemical can lead to heart disease, diabetes and liver problems in adults, and previous research has linked BPA to:

• Structural damage to your brain
• Hyperactivity, increased aggressiveness, and impaired learning
• Increased fat formation and risk of obesity
• Altered immune function
• Early puberty, stimulation of mammary gland development, disrupted reproductive cycles, and ovarian dysfunction
• Changes in gender-specific behavior, and abnormal sexual behavior
• Stimulation of prostate cancer cells
• Increased prostate size, and decreased sperm production
• Diabetes
• Heart disease
• Liver damage

You Can Take Action, Even if the Federal Government Won't

There has been enough negative press about BPA that the public has been demanding safer, BPA-free alternatives. As a result, as of late summer 2010 BPA bills were pending in five state legislatures, and earlier this year numerous positive steps have been made to get this toxin out of U.S. food containers:

• Vermont banned BPA in baby food, formula and bottles, and will restrict its use in metal food cans starting July 1, 2014
• New York state banned BPA in bottles, sippy cups, pacifiers and drinking straws beginning December 2010
• General Mills announced in April 2010 that it would use BPA-free cans for Muir Glen organic tomatoes starting with the next harvest

Certain manufacturers, including Philips Avent, Disney First Years, Gerber, Dr. Brown, Playtex and Evenflow, have also said they will stop making baby bottles that contain BPA, while several major retailers, including CVS, Kmart, Walmart, Toys R Us and Babies R Us are removing BPA-containing products from their stores.
So the good news is that there are plenty of resources available for you to find BPA-free alternatives for your family. Please support the companies that are removing this chemical from their products, and look for BPA-free labels on all baby bottles and children's toys you buy.
You can further reduce your family's exposure to this toxic chemical by following these 11 tips:

1. Only use glass baby bottles and dishes for your baby.
2. Get rid of your plastic dishes and cups, and replace them with glass alternatives.
3. Give your baby natural fabric toys instead of plastic ones, and only BPA-free pacifiers and teethers.
4. Store your food and beverages in glass -- NOT plastic -- containers. Glass is the safest and most inert way to store your water and food, and is far better than ANY plastic (even BPA-free varieties).
5. IF you choose to use a microwave, don't microwave food in a plastic container.
6. Use glass, ceramic, or stainless steel travel coffee mugs rather than plastic or Styrofoam coffee cups.
7. Avoid using plastic wrap (and never microwave anything covered in it).
8. If you opt to use plastic kitchenware, at least get rid of the older, scratched-up varieties, avoid putting them in the dishwasher, and don't wash them with harsh detergents, as these things can cause more BPA to leach into your food.
9. Avoid using bottled water; filter your own using a high-quality filter instead.
10. Before allowing a dental sealant to be applied to your, or your children's, teeth, ask your dentist to verify that it does not contain BPA.
11. Avoid using canned foods (including soda cans) as the linings often contain BPA. If you do eat canned foods, choose only those that come in BPA-free cans.

Related Links:

  Canada Declares BPA Toxic. Why Isn’t the US Following Suit?

  FDA Shifts Position—Now Has Concerns about BPA Risks

  Congress Moves to Ban BPA in All Food Containers

That's Souper

The one thing I love about staying in cold Wyoming through one more winter is the opportunity to create lots and lots of delicious soup. And here is yet another idea. I am so sorry that I don't have real recipes.

8-10 medium potatoes ( I used my little spuds and had to double that at least) chopped and placed in pot.
Add water until just covering the potatoes.
Add 2 Tbs garlic powder (or more to taste)
Add juice from 1 lime
Add about 1 Tbs salt
Cover and boil over medium heat
Once potatoes are tender, pour potatoes and water into blender and blend thoroughly.
While still in blender, add 1 Tbs cilantro (or more to taste) and either 1 can green chiles or roasted red peppers. I added the red peppers.
Blend just enough to chop mixture, but not puree.
Add mixture back into pot and taste. Make any adjustments necessary. Once suitable, remove from heat and add 1/2 cup sour cream (or kefir) and stir in. Serve with quesadillas. Enjoy!

Another Recipe (kind of)

I like to experiment with food. I also like to use what I have on hand. Those two thoughts combined, made this wonderful concoction tonight.

I used some of the remaining garden fresh tomatoes (they have been sitting on my counter for weeks slowly turning from green to red).

I started by cutting about 12+ medium tomatoes and adding them to a pot with about 3 cups of water, 2 TBS garlic powder, 1 1/2 TBS Italian Seasoning and 1 tsp salt. While these ingredients cooked, I brought another pot of water to full boil and cooked the tortellini to tender. I simmered the tomatoes in the pot until tender then transferred the liquid to my blender. Once thoroughly mixed I placed soup back in pot and turn burner to low, and added the last of this year's cilantro (about 1 TBS) I might add a little less because the flavor was strong, but I still like it. And Added the juice from 1/2 a lime (again you could add less). Once soup has cooled some, add 1 cup kefir and stir in. Remove from heat. Add cooked and strained tortellini.
Enjoy! So good! I'm gonna go have another bowl. Shhh... don't tell.

Oh, and I promise I will get to why I don't use the microwave. I just have so much going on right now and so many different thoughts for other posts.

Chocolate Winner(s)!

Since so few signed up (a little depressing) I decided to have three winners.
And they are:


Bubba
Jeri
and
Julia

Please leave a comment with your top two flavors of choice and Bubba I need your address to mail it to you.

Oh, and I only have one of each flavor because I didn't do the drawing until after I left Utah. So, make sure to give me two choices in case someone else wanted that flavor too. Reminder, the flavors are orange, raspberry, chocolate, mint, peanut butter and almond.

Oh, My!

In The Pink Series Half Marathon (more on this later) goody bag last weekend I found one of these:

 Oh, my! Heaven. In the form of chocolate.
This afternoon I stumbled upon them in a store and bought some more. The only flavor I haven't tried is the mint (not a huge fan of mint) but they are all delicious. They have orange, mint, raspberry, peanut butter, almond and chocolate. I think my favorites are almond and peanut butter.

Utah Truffles. They have no preservatives, no transfats and no hydrogenated oils. And you can actually pronounce everything on the ingredient list! Bonus!

Because I want to share the wealth (and get some subscribers) if you become a follower of thewaynatureintended.blogspot.com and leave a comment, you will get a chance to win a truffle bar of your choice. Just make sure to leave a comment as well. Oh, and Jeri and Bubba get entered in twice because they became followers a long time ago.

Giveaway ends Saturday at noon MST

Pomegranates

Reasons to Eat Pomegranates
Dissecting a pomegranate is worth it!
Not only are they delicious, this funny, apple-shaped, hard-husked fruit is also incredibly good for you!

 Researchers report that they are rich in antioxidants that can keep bad LDL cholesterol from oxidizing (American Journal of Clinical Nutrition, May 2000). In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots.

Does this make any difference clinically? More recent research has found that eight ounces of pomegranate juice daily for three months improved the amount of oxygen getting to the heart muscle of patients with coronary heart disease (American Journal of the College of Cardiology, Sept. 2005). Other researchers report that long-term consumption of pomegranate juice may help combat erectile dysfunction (Journal of Urology, July 2005).

Investigators are also excited about the possibility that pomegranate compounds might prevent prostate cancer or slow its growth (Proceedings of the National Academy of Sciences, Sept. 26, 2005). Other research reports suggest that pomegranate juice might help reduce the risk of breast cancer.

Even arthritis may yield to the power of pomegranates. Scientists at Case Western Reserve University have reported that tissue cultures of human cartilage cells respond to pomegranate extract. Inflammation is reduced and the enzymes that break down cartilage become less active (Journal of Nutrition, Sept. 2005). This is still far from a prescription for aching joints, but most experts agree that a little pomegranate wont hurt and might help.

One traditional use of pomegranate juice is to calm diarrhea.

Symbolism of the Pomegranate

The symbolism of the pomegranate is also interesting. Said to represent wealth, wisdom, and is called "God's Fruit." It is also told to be a representation of woman, the womb and fertility for its abundance of seeds.

The pomegranate is one of the oldest recorded fruits. It is mentioned by Moses in the bible. The importance of the pomegranate spans a variety of religions from Judaism to Christianity and is found in diverse cultures such as Armenia and China.

Whatever the religion you practice, region where you live or your gender, there are reasons to enjoy this beautiful, and rich fruit.

My Local Find

Luckily, for me, it is pomegranate season in Southern Utah and I just happened to get a grocery sack full of the beautiful fruit...FOR FREE! The lady was so kind to just give them to me. You never know, the next time you pass a heavy fruit-laden tree, take a risk, knock on the door and see what you can get.

Another Reason to Plant a Garden

What I did:

Begin by simmering carrots in a stir-fry pan (or any other hard vegetable such as broccoli). Add a little water in addition to 1/4 to 1/2 cup soy sauce. As water boils out, replace it until carrots reach slight tenderness. I DO NOT LIKE MY VEGETABLES SOGGY IN STIR FRY. Sorry to yell, but it is serious business with me :)
After carrots have been cooking for about 5 min. add onions.
Next, add squash, sugar snap peas, peppers and juice from one lime.
Add 2-3 TBS honey.
Last, add tomatoes.
Serve over cooked brown rice.

It's Taking Over...And I Love it!

 

I have never wanted to visit New York City more!

For more information click here.

Sprouts

Yummmm
I don't know what it is about sprouts that makes me smile. Maybe it's that they look like mini-weeds, or that they're so easy to grow, or perhaps it's just that they are so stinkin' good for you and taste great at the same time. I don't know.

Lately I have been really diggin' this sandwich:

So, in the two+ years I have been growing sprouts, I think I have finally come up with the best way to grow them. We tried in a sprouting bag, a mason jar and now this:

The secret is (lean in and I'll whisper): the largest organic spring mix container from Safeway.

First, soak your sprouts over night. The instructions on my package says the seeds just need twice the amount of water as sprouts, but I don't measure it, I just dump the water on in.

The next morning, get empty salad container, and poke holes in the bottom. You don't want the holes big enough for the sprouts to fall through. I used a carving fork to make the holes, but you could use a push pin.

 After that, line the bottom with a durable paper towel (you will be leaving this in the bottom the entire time).

Next, pour sprouts into the container (over the sink :) and rinse with water.

Leave the container in the sink until most water has dripped out.

Lightly cover container with lid and drape dark towel over container.

These babies are growin'

Rinse daily (instructions say twice daily, but I found once was enough).

Last step, and most important one, leave sprouts in lighted (not direct sunlight) area for 4-6 hours or until green. The sprouts reach their full nutritional level after this process. Be sure to allow time for them to turn green.

Oh, and then enjoy!

Here is a great resource.

And just check out this chart!