Tuesday, February 28, 2012

More Than Peeling Off The Skin {Did You Know Tuesdays}

   A lot of people purchase produce that is organic only when it has thin skin that we eat (like apples and tomatoes) so they aren't eating chemicals that would have been sprayed on the skin. In addition, many people buy "regular", non-organic produce that has thicker skin or is a root crop (like oranges, coconuts, beets, radishes, etc.), because they figure the chemicals are on the outside of the skin (or on the soil surface as in the case of root crops) and won't be ingested when the produce is eaten. They also do this because non-organic is cheaper in the grocery store.

   Makes sense doesn't it? Well I regret to tell you that, with further observation, it doesn't seem quite true. Tests and experiments have been taken to find the affects of chemicals on produce. One such test included spraying a coconut with red dye in the same increments as they would chemicals so they could visibly see the affects of the chemicals. The tester was shocked to discover that, when they cut open the coconut, the dye had absorbed through the hard shell and actually looked like there were red veins throughout the coconut meat. Gross!!! She was said to also have similarly tested a carrot. When she sliced it in half it had a red ring all the way down the carrot. Yuck!!! I also saw an experiment once on a health show on TV where they applied some glow-in-the-dark powder to a melon as if it was a chemical. Then they sliced it in half and turned off the light. The "chemicals" had stuck to the knife and smeared right into the fruit as the knife cut through. Disgusting!!! Perhaps these experiments had more chemicals in them than the stuff we buy at the store, but it still gives us an idea of what we might be eating.

   What is my point in telling all this? I don't really know. Just passing it along I suppose :P Hope you at least find it interesting not look into what you're purchasing in the fruit and veggy section of the grocery store.

Saturday, February 25, 2012

Words To Ponder...

   Like the title says:...words to ponder....

Tuesday, February 21, 2012

Flavoring Water Kefir (or Kombucha) {Tips-n-Tricks Tuesday}

   I told you in my last post about water kefir that I would do a post soon about how to flavor it. Well here it is! I found the concept originally on one of may favorite blogs Mexican Wildflower. See her post on flavoring Kombucha here.

   It's really easy to flavor the whole jar you made. You can:

A): Use a fruit concentrate (like cherry, cranberry, orange juice, etc) and follow the diluting instructions on the package minus the sugar it calls for


B): Drop in about 1/2 cup to 1 cup of fruit and let sit for about 1-2 days (remove fruit or leave in jar when finished)

~Flavored kefir water on the left. An almost-empty cherry concentrate container on the right.~

What you need to know....
              1. Add your flavoring AFTER the kefir grains have been strained out.
2. DON'T add any sugar - it will be sweet enough!
                                          3. Remember to NOT use a METAL spoon in your kefir water.

This post linked to:

day2day joys


Saturday, February 18, 2012

Pinterest: the Plunge....and Input From YOU

A recent addition to my jewelry page
   I've been avoiding Pinterest. I didn't want to become addicted because I know many people already have self-proclaimed addictions. Similar to Facebook in that way. But recently a relative pointed out to me that it would be a great way to get my guitar string jewelry "out there". People could pin my pictures all over. So I decided to start one with the purpose of helping promote my guitar string jewelry, while saving a couple neat things along the way. And I HAVE already found some other neat stuff....for home organizing, food stuffs, etc.

   That said I am now on Pinterest and I send you all a formal invitation: come follow me!

Follow Me on Pinterest

   On a second note I want to ask you, my blog readers, your opinion on something. I currently have it set up on this blog that you can subscribe to it by email and/or follow with Google. So my question to you all is this: is there another people-connecting gadget that you wish was on this blog? If there is, let me know and I might consider it. I just want to make sure everyone is nice and comfy here during their stay! :)

Wednesday, February 15, 2012

???DiD yOu KnOw???

A "crisphead lettuce" has a hard, crispy, bland head.

A "butterhead lettuce" is a loose-leafed, tender, buttery head.

"Romaine lettuce (aka 'cos')" grows in upright, tight, bundles.

A "looseleaf lettuce" grows in leaves and doesn't form a head, often having a strong flavor and deeply colored.

There! Now you can't say you don't know the difference between the 4 common types of lettuce ;-)
P.S. Yep. For all you observant ones out there I DID indeed post this on Wednesday. I apologize for the tardiness.

Saturday, February 11, 2012

How To Make ~Water Kefir~

    Ever heard of kefir? Well you've probably heard of the milk version, but here is the water version. Depending on how much you pay for your milk, this may even be a cheaper way to consume kefir.

    What's kefir? It's a yummy, fermented drink. It's healthy for you when properly prepared. It fits in the same category of "fermented healthiness" as yoghurt, kombucha, milk kefir, and others. It's easy to make.

   It's also a probiotic. "A pro-bi-what?" you might be thinking. Well for those of you who don't know, a probiotic is pretty much good microorganisms that will kill the bad microorganisms inside you. Apparently in Greek the word "probiotic" translates literally "for life". Really it's known for many to simply "kill the junk" inside of us. If you're interested in more things it does, check out a website by clicking here that I stumbled on when we first got our water kefir grains a few months back. Sounds like great stuff, doesn't it?

   In the above picture you can see the water kefir grains on the bottom of the jar. Depending on factors like temperature and nutrient content in the water and sugar you use, they may multiply! If you get too much, use a bigger jar and double the batch, eat the extra grains straight, or give them away to a friend.

Water Kefir
- 1/3 cup water kefir grains
- 3 cups water
- 1/3 cup sugar (white sugar is not suggested, use a healthier sugar - see note below)

Stir sugar into water in a quart jar. Pour in kefir grains that are covered with liquid from the previous batch. WARNING: DON'T LET THE KEFIR GRAINS TOUCH METAL - IT IS VERY BAD FOR THEM. Cover with cotton cloth or cheese cloth to keep debris from falling in and set in a dark place for 8-24 hours, depending on desired strength. (The baggy says some things that conflicts with this recipe, but I researched it and that's how I got the one written here.)

Important Note: I did an experiment with them when it doubled in size. I had been using raw evaporated cane juice sugar at first, but then I split them in jars and used just white sugar in the second jar. Within a few days it started smelling a little funny and we stopped drinking it, but kept on with the experiment. In just over a week or so I gave up on it. It smelled bad and I was NOT going to taste it! It seems to me that I starved it (since white sugar has no nutrients in it) and then bad bacteria took over. So make SURE you don't use regular white sugar and make sure you use clean supplies, as these can both be attributing factors to bad bacteria taking over and in turn, of course, food poisoning.

   Watch for Tips-n-Tricks Tuesday this week on how I like to flavor it. Personally kefir water tastes like sugar water until it's flavored. So check back on Tuesday to see how we love to drink it!

This post is linked to:

day2day joys

Tuesday, February 7, 2012

Loaded With Vitamin C {Did You Know Tuesdays}

   Peppers have more vitamin C than citrus fruits! Green bell peppers have roughly twice as much, and red peppers have three times as much. Hot peppers? They contain 357% more vitamin C than citrus by weight. Isn't that crazy? Research also shows that peppers are anticoagulins (fancy way of saying that it retards blood from clotting), helping prevent heart attacks or strokes. "Google it" and you'll see.

   Isn't that nifty to know? You might want to plan on growing some peppers if you've got a garden coming this year!

This post is linked to:


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