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My earth day is everyday.  I walk up a mountain for exercise.  I have a variety of  tea  sit spots like, up in the mountains, in the garden, in my special garden spots, in the trees listen to the birds and in the sun.   I put my hands in the dirt in a daily basis, I eat local organic food and organic food,  I use petroleum free products.  We are growing our own food,  I limit my car trips, I do not consume much, I work on a daily basis to keep my earth foot print small and simple.   These are just a few things that I do to take care of the earth.  I would love to see photos and/or hear from you about what you do to take care of the earth... You can create just a blog with photos and statements if you like.  Pictures say a thousand words  

Nettle, very nutritional and not to late to go find some, collect it and cook it... 

Green House

Love Garden Peas

Vertical Growing - Strawberries 

Garden Baby Salad Box 

Celery,..... Yum!

Comfrey- A wonderful bone healer 

Shallots

Red Ranger Chicks.  

Salad from the green house 

Tea time bright and early this morning with a  mountain view 

Multi Bean Salad 

2 cups cooked kidney beans

2 cups cooked garbanzo beans

2 cups cooked butter beans 

6 Tbs olive oil

2 minced garlic cloves (spring use green garlic) 

4 Tbs. lemon juice

6 Tbs red balsamic vinegar

5 Tbs. Fire Cider (http://mcminnvillehealthdefense.ning.com/profiles/blogs/fire-cider)

1 tsp. local honey

1 tsp. Celtic salt

1 tsp black pepper ( or more)

1/4 lb fresh green beans (if it is summer time and they are in season)

2 medium stalks celery, finely minced

1 red onion minced

1 cup finely minced parsley

1/2 cup chopped carrots 

Combine oil, garlic,lemon juice, balsamic vinegar, fire cider, honey, salt and pepper in a large bowl. 

If it is summer time and you have green beans to add: 

Trim the tips of the green beans, and steam until tender (5 to 8 minutes, or to  your preference). Refresh under cold running water and drain well. 

Drain the cooked beans, rinse gently under cold water adn add them to your bowl with the dressing.   

Add remaining ingredients and mix well.  Let marinate for at least 2 to 3 hours (even longer is better)  

Serve cold or at room temperature.  Serve with some hot rice, quinoa, steamed tortillas or rice wraps.  You could also try some raw cheese grated on top of it.  

Other optional ingredients: 

During the spring try green garlic, about 4 finely minced

During the summer try adding cucumbers and cherry tomatoes.  

What is Green Garlic? 

Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb. It can often be found for sale at a farmers' market in the spring, and can also be grown at home relatively easily. Many large grocery stores do not stock green garlic, although growing consumer demand may change this. It can also usually be special ordered through a greengrocer.

When garlic is grown normally, it is harvested when the lower part of the stalk visible above the ground starts to turn brown. The bulb of the garlic has differentiated into garlic cloves, and it is cured so that it will last in storage. Typically, garlic is harvested in the middle of summer. Green garlic, on the other hand, is harvested before the plant is mature. The stalks are still totally green, usually around one foot (30 cm) long, and the bulb resembles that of a green onion, rather than a segmented head of garlic.

Green Garlic Butter:

http://www.inerikaskitchen.com/2011/04/green-garlic-butter.html

Green Garlic Spread:

http://www.greenling.com/blog/recipes/sidedish-recipe/green-garlic-...

Multi Bean Salad

Coconut Ranch Dressing

1 cup olive oil
1 cup Coconut Milk (use canned to get the thicker texture)
1 Tbs apple cider vinegar
1 Tbs prepared dijon mustard
2 tsp Dill
2 tsp Garlic Powder
1 tsp Onion Powder
1 Tbsp Chives
4 Tbsp Lemon Juice
1  tsp Parsley
1  tsp Thyme
1/2 tsp Sea Salt (to taste)
1/2 tsp pepper (to taste)

Optional, 2 garlic cloves, 1 bunch of green onions.  You could also try using powdered mustard instead of prepared mustard. 

Combine all ingredients in a blender or magic bullet and pulse until well combined.  Chill for about an hour.  

“It is far more important to know what person the disease has

than what disease the person has.” 

Hippocrates

In my life I really try to live by a statement that Hypocrites made,

" Let food by thy medicine and medicine be thy food"   

On that note, when I start my morning I think about what nutrients does my family need?  Is anyone needing something extra?  What illnesses are going around?  Have they been around sick people?  Has there been enough Sleep?  Enough exercise?  How has the water intake been?  Have we had enough veggies?   I ask these questions, because this is my health care, my insurance.   

It seems to me with the health care system being so flawed, people would work on being healthy.  Instead of new junk food business going up, we should  see more gyms, ski highs, kung fu schools, roller skating rink,  more farmers markets, more organic farmers, etc, because we have all become so active that, that is where the money is being made.   If America was truly concerned about health, health care and insurance then we would see fast food joints close, video game businesses  close, people becoming more active, obesity rates down,  and a pluthara of other diseases  down. . 

 It shows in my own town how unhealthy we are.  Just count all the fast food restaurants, the coffee shops, the AM/PM, etc. this shows where the money is being made.  We are not an active town, we are a town that has a very high percent of obesity.

 The so called health care system  has nothing to do with HEALTH.    The people in charge of naming it health care were brilliant.  If anything they have shown people the opposite of what true health is.   Now days most people do not even know what it feels like to be totally healthy.  Kids are taught at a very young age how NOT to be healthy. They are brought up on processed carbs, fruit, cheese slices, mac and cheese  and hot dogs. Parents are not taught how to raise their child starting at first foods and how to have them grow up with a wide palate.   They end up with picky eaters, due to this fact.  Plus, most adults do not eat good themselves, therefore the child learns from them.   

What we have in America is  Sick Care.  Our costs of Sick Care are high and the corporations are getting richer by the minute due to our lack of knowledge to be healthy.  Brilliant plan, of a handful of now billionaires that started in 1847....  

The Standard American Diet = SAD

There is no healing nutrients in the food pictured below.  All of this food feeds depression, anxiety, obesity, heart disease, cancer, gives low energy,  less brain power, sucks your immune system dry, gives diabetes, high blood pressure etc.  This is just a S.A.D

 This food pictured below takes away from your life. 

A few weeks ago Mr. Bronson and I took a back-packing trip.  This trip was to have a quiet place to think.  We sat high up on a view and came up with our own health plan.  What we need to implement in our life to stay healthy.   We set personal and health goals, these goals were set in the realm of mind, body and spirit.   Also, we worked out on a  wellness plan that I am excited to share once we get it solidified.  

One of our goals was to make eating food at the Kung Fu School easier for Mr. Bronson.  Pouring a hot bowl of soup and trying to eat it in-between classes is not easy.  By the time he can eat it, it is too cold to eat.  Therefore it gets poured back into the crock pot and he tries again.  This does not make a night of successfully eating healthy if you can only get a few bites in for the night.   One of the health goals we set was to have food at the school that is easier to eat in sound bites.   I love hearing the stories of Mr. Bronson showing the kids what he is eating.  I hope it motivates them to keep trying new foods. The post's on face book about food must be working because I am getting requests for recipes. I have decided to try to put some of the recipes down right away with the picture.  I have had requests (for years) for me to put a cookbook together.  I am just not sure where to start, I just need to buck up and figure it out. 

Pictured Below is one of our thinking spots.  

 Most of the meals you see Mr. Bronson eating, are made without recipes.   I will do my best to tell you what I did.  

When it comes to greens and salads you really can't mess up. The first thing you need is some really good quality tasting green veggies.  I have some of these growing on my farm and then I go to the Saturday Market in our town at the Grange.  We have our CSA Share from Growing Wild farm and I also purchase more greens from Dennison's Farms

Here is a list of great veggies you can pick up at the Saturday Market in our town.  If you do not live in McMinnville, you can find a farmers market near you by clicking on this link:

 http://www.localharvest.org/

Saturday Market Veggie List: 

Cabbage, collards, kale, beets, beet greens, leeks, fennel bulbs, carrots, salad mix, spinach, potatoes, onions, garlic, ginger, berries, arugula, turnips, winter squash, variety of mustard greens, swiss chard, variety of red sweet peppers and more.  

This food pictured below feeds your muscles, brain, immune system, keeps depression away, keeps disease away, keeps colds and flu away.  Just looking at the picture you can see life, it looks awake and full of energy.   This food gives life

Organic Turkey Salad: 

Big silver mixing bowl 

Chop a variety of greens, ( salad mix, kale, mustard, cabbage, spinach, swiss chard etc)

Shred  one or two beets

Shred 3 carrots

Finely chop 1/2 of a sweet onion

Toss 

Add organic meat of choice

Add seeds, walnuts etc. 

Homemade Organic Ranch Dressing 

About 1 1/2 cups organic butter milk,

about 1/4 cup organic olive oil,

about 6 plus shakes of organic balsamic vinegar,

about 1 tablespoon of organic lemon concentrate,

2 tablespoons of dill,

4 tablespoons of parsley,

1/8 cup finely chopped organic red onion,

1 tablespoon of paprika,

1 tablespoon of mustard powder,

1 tablespoon garlic granules,

lots of pepper and celtic salt ,

Shake, shake, shake, refrigerate.

Enjoy!

Chop up your greens, put in the a bowl, add nuts, seeds, carrots, beets, onion, organic meat and toss.  When it is time to eat add the dressing. 

If you want to build muscles, strengthen your heart and immune system, balance your blood sugar and have your body tuned-up, this the food it needs. 

Do you have a "Wellness Plan"?

 As much as you are concerned about not having insurance, shouldn't you hold that same concern for what you are eating and how much you exercise? 

Most people do not want to take a job unless it has good insurance, shouldn't you carry that same thought/energy for staying healthy?  

You say "NO" to jobs, if they do not  have good benefits, shouldn't' you say "NO" to food, that does not give nutrients, minerals, vitamins, life, and vitality?

Just Saying.... 

I want to help you, I want a healthy world, with healthy vibrant people. 

So, for the next couple of month's I am here to help those who are serious about putting a Wellness Plan together.  I can help you.  It is work and for some, hard work.  

It is commitment.   You can call me, e-mail me or Skype me.  Together we will  develop a plan to get you on the road to health, but, YOU have to implement the plan.  

This is the REAL HEALTH INSURANCE, that will keep those medical costs down.  

Only serious inquiries please.  

mountainmamamagic@gmail.com

503-843-1594

No Excuses: 

https://www.youtube.com/watch?v=LbKkkZNwmN4

"DON'T MAKE EXCUSES,

MAKE RESULTS" 

Green Goddess Dressing 

1 garlic clove

1 cup packed avocado flesh (2 small) 

7-8 tbsp water

2 to 3  tbsp apple cider vinegar, ( *you can do 5 tbsp, if you like tangy*) 

3-4 tbsp fresh lemon juice, to taste

1/4 cup extra virgin olive oil

1/2 cup packed fresh basil leaves

1/2 cup packed fresh parsley

1/2 cup packed green onion (dark green part only, not white)

1 tsp sea salt, or to taste

Pinch of cayenne (optional)

Honey Sweeten, to taste

1.  Finley chop the garlic, basil, parsley and green onions.  Place in blender or food processor. 

2. Add in the water, oil, avocado.  Process until smooth. Now add in the lemon juice and apple cider vinegar. . Finally add in the salt to taste. 

Today's dinner salad and tomorrows snack: 

2 shredded carrots

1 purple cabbage chopped up very small

2 bunches of kale chopped up very small

1 red onion chopped up

2 gloves of raw garlic shredded or use garlic powder instead

pepper 

hemp oil 

olive oil 

balsamic vinegar 

pumpkins seeds, preferably dehydrated 

sunflower seeds, preferably dehydrated 

Just put all the veggies in the bowl . Stir.  Then add shredded garlic or garlic powder.  Stir.  Add the oils and vinegar.  Just start with a little bit at time.  Couple tablespoons each and if it is to dry add some more.  Stir... 

Your last ingredients are your seeds, add a little bit of them or a lot.  Stir .. 

The oil, vinegar and seeds depend on what you like.  We like ours heavy with the oils and seeds.  Some people might like it dryer.  

This salad is a beautiful food art piece.  Because it is art you are required to play with your food.  By playing with your food you will become aware of what you like and what you do not like.  

I do recommend that if you are not used to eating stronger greens eat a little bit at a time.  Believe me your taste buds will eventually want more.  It just takes time and never stop trying them. 

Among the world's oldest known foods, figs were used to sweeten dishes long before sugarcane was widely cultivated. Figs ripen during mid- to late summer, with some varieties lingering for a second harvest in early fall. Their skin can be purple, green, yellow, brown or white, and their flesh ranges from pale gold to deep, rich red. Fresh, ripe figs are best eaten out of hand but are also excellent served with cheese, grilled to accompany cured meats or savory salads, and paired with creamy desserts.

Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of 

Preparing
Rinse fresh figs under cold running water and gently pat dry before serving. Overhandling will bruise the delicate fruit. The peel is edible and, unless specified in a recipe, can be left on the fruit. Use a sharp paring knife to cut figs in half lengthwise.

Remember buy organic and support your local farmers.. 

Fig Butter

http://oursimplelife-sc.com/2011/08/03/fig-butter-recipe/

How to use figs:

https://www.youtube.com/watch?v=KlLcuzdnDuU

How to get your figs to ripen faster on your fig tree: 

https://www.youtube.com/watch?v=SJckql2bOWc&feature=related

How to dry figs for fruit leather:

https://www.youtube.com/watch?v=MY4IzbUEch0

More information on drying figs:

http://www.wikihow.com/Dry-Figs

Fig Salad:

RECIPE:
Serves 1

large handful of fresh lettuce leaves
3 fresh figs, sliced in quarters
1 oz. walnut halves, toasted dry in a pan
sprinkling of blue cheese
2 tbsp. homemade balsamic dressing

Balsamic Vinaigrette:
2 1/2 tbsp mustard
4 tbsp balsamic vinegar
1/2 cup fresh oregano
1 1/2 cups olive oil
1 tsp agave / honey
1/4 tsp salt
1/4 pepper

DIRECTIONS:
Put all the ingredients,  except the oil in a blender. With the machine running, drizzle in oil. Vinaigrette will emulsify.
Taste for additional seasoning if required.

Fig Salad:

Fig Salad w/ Arugula,  and Walnuts:

2 heads of fresh arugula, washed and dried 
4 fresh figs, quartered (yum)
1/4 cup of walnuts, toasted lightly (watch that they don't burn)


Dressing:
2 tbsp of fig vinegar or balsamic vinegar
1 tsp of tarragon mustard
6 tbsp of good extra virgin olive oil
1 tbsp of walnut oil (optional)

Plate your arugula on a large platter and top w/ quartered figs.
Sprinkle walnuts and  all over salad.
Keep cool until ready to serve.
Just before serving, spoon dressing over salad.

For many years I have heard people say they can not afford to eat healthy foods.  Being a single mom for years I new they were very wrong. People can afford to eat healthy. The underlying issue is this, we have a society that does not know how to cook.  Living off of a dollar menu will give nothing but bad health and a lot of expensive health care bills.  Besides why not work on feeling good, vibrant, healthy, active, awake, motivated and happy.  You are what you eat.  If you eat unhealthy food, then you are burning bad fuel.  Bad fuel causes things to clog up, slow down, and sputter.  

On that note, I thought I would start sharing some of our low budget healthy meals.  Of course always eat organic as much as you can.  After all the chemicals they use in conventional (I call it poison farming) farming is the same chemicals that they make bombs with.  No wonder there are so many tummy troubles and other serious health issues that are going on in the human race.  

Here are some great recipes, enjoy! 

Multi Bean Salad 

2 cups cooked kidney beans

2 cups cooked garbanzo beans

2 cups cooked butter beans 

6 Tbs olive oil

2 minced garlic cloves (spring use green garlic) 

4 Tbs. lemon juice

6 Tbs red balsamic vinegar

5 Tbs. Fire Cider (http://mcminnvillehealthdefense.ning.com/profiles/blogs/fire-cider)

1 tsp. local honey

1 tsp. Celtic salt

1 tsp black pepper ( or more)

1/4 lb fresh green beans (if it is summer time and they are in season)

2 medium stalks celery, finely minced

1 red onion minced

1 cup finely minced parsley

1/2 cup chopped carrots 

Combine oil, garlic,lemon juice, balsamic vinegar, fire cider, honey, salt and pepper in a large bowl. 

If it is summer time and you have green beans to add: 

Trim the tips of the green beans, and steam until tender (5 to 8 minutes, or to  your preference). Refresh under cold running water and drain well. 

Drain the cooked beans, rinse gently under cold water adn add them to your bowl with the dressing.   

Add remaining ingredients and mix well.  Let marinate for at least 2 to 3 hours (even longer is better)  

Serve cold or at room temperature.  Serve with some hot rice, quinoa, steamed tortillas or rice wraps.  You could also try some raw cheese grated on top of it.  

Other optional ingredients: 

During the spring try green garlic, about 4 finely minced

During the summer try adding cucumbers and cherry tomatoes.  

What is Green Garlic? 

Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb. It can often be found for sale at a farmers' market in the spring, and can also be grown at home relatively easily. Many large grocery stores do not stock green garlic, although growing consumer demand may change this. It can also usually be special ordered through a greengrocer.

When garlic is grown normally, it is harvested when the lower part of the stalk visible above the ground starts to turn brown. The bulb of the garlic has differentiated into garlic cloves, and it is cured so that it will last in storage. Typically, garlic is harvested in the middle of summer. Green garlic, on the other hand, is harvested before the plant is mature. The stalks are still totally green, usually around one foot (30 cm) long, and the bulb resembles that of a green onion, rather than a segmented head of garlic.

Green Garlic Butter:

http://www.inerikaskitchen.com/2011/04/green-garlic-butter.html

Green Garlic Spread:

http://www.greenling.com/blog/recipes/sidedish-recipe/green-garlic-sandwich-spread

Multi Bean Salad

Lentil Salad Recipe: 

2 cups cooked lentils, rinsed

Dressing:

3 to 6 Tbsp. extra-virgin olive oil

1/8 cup fresh lemon juice

3 small clove garlic, minced

1/2 red onion  minced

1 tsp. finely grated lemon zest (optional)

1 tsp. Celtic  salt

1 tsp. freshly ground black pepper

1 tsp. homemade mustard or organic mustard- Summer omit mustard and add cumin

Spring Version: 

handful cilantro chopped

handful garlic chives minced

handful onion chives minced

2 fresh peppermint leaves minced

1 cup organic kale chopped

1 cup of purple orach spinach chopped or regular spinach 

Whisk all the dressing ingredients together in a small bowl.  Taste and adjust salt and pepper to taste. If the dressing is too zingy for  you feel free to add more olive oil to soften the flavor. 

Add the rest of the ingredients and stir gently.  Let marinate for a few hours.    Serve with rice wraps or rice tortillas.  You could also add some raw organic cheese.   

Summer Version: 

2 tomatoes

1 organic red pepper chopped

1 organic yellow pepper chopped

2 organic hot peppers minced

optional:  minced fresh fennel leaves 

Lentil Salad Recipe: 

2 cups cooked lentils, rinsed

Dressing:

3 to 6 Tbsp. extra-virgin olive oil

1/8 cup fresh lemon juice

3 small clove garlic, minced

1/2 red onion  minced

1 tsp. finely grated lemon zest (optional)

1 tsp. Celtic  salt

1 tsp. freshly ground black pepper

1 tsp. homemade mustard or organic mustard- Summer omit mustard and add cumin

Spring Version: 

handful cilantro chopped

handful garlic chives minced

handful onion chives minced

2 fresh peppermint leaves minced

1 cup organic kale chopped

1 cup of purple orach spinach chopped or regular spinach 

Whisk all the dressing ingredients together in a small bowl.  Taste and adjust salt and pepper to taste. If the dressing is too zingy for  you feel free to add more olive oil to soften the flavor. 

Add the rest of the ingredients and stir gently.  Let marinate for a few hours.    Serve with rice wraps or rice tortillas.  You could also add some raw organic cheese.   

Summer Version: 

2 tomatoes

1 organic red pepper chopped

1 organic yellow pepper chopped

2 organic hot peppers minced

optional:  minced fresh fennel leaves 

Native to the eastern Mediterranean, the olive tree can live thousands of years  So it is quite possible that the olive trees now standing at Gethsemane garden were there nearly 2000 years ago. 

Organic Ingredients make this a super healthy salad dressing 

2 garlic gloves, crushed

2 sprigs fresh rosemary

10 sprigs fresh marjoram

6peppercorns

1 pinch fennel seeds

1 sprig fresh dill or summer savory

2 cups olive oil 

Place herbs and spices in clean bottle and fill with oil.  Seal and let the flavors blend for a week before using.