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My morning workout today: 

Up the mountain regular walking with 10 pound pack.  Smaller route

Yut Yee 3 times 

Dropping Horse 3 times

Mantis Grab  3 times

10 front kicks

10 side kicks

15 standing obliques 

10 outside crescent kicks

10 inside crescent kicks

10 straight leg kicks

10 side lying leg lifts

10 side lying leg push

10 side lying hip circles

10 wide push-ups

Abs

Back

Stretch

Morning Tea:  Coconut milk with detox herbs

Today my legs were tired.  Mantis Grab was a bit challenging.  

I feel my legs were tired from my workout yesterday but also from my farm work.  Yesterday's farm work was me walking up a very steep short hill with two five gallon buckets filled up with compost.  I moved about a 1/4 of a yard of compost or more this way.  

I ended the night by doing slug patrol in the garden, which means a lot of squats.   Slug patrol made it a late night, I was in by midnight.  

 Besides an organic healthy diet sleep is also very important for muscle recovery, so I will make sure I get to bed earlier than last  night. 

I am one of the original students that started Mr. Bronson's Forms class when forms class first started.

I believe I have been doing them off and on for 13 years plus.   I was hit with an illness caused by the chemicals in our environment and it has literally taken parts of my life away.  It has also left me for my death bed a few times.  

No matter what hits with my MCS/EI I am not going to loose my focus.  I will just  move slower and not as low.  I feel awakened, alive and excited about my new push.  

I will keep my mantra that has pushed me for years.  It is a song that I sing " I feel good" by James Brown,https://www.youtube.com/watch?v=XgDrJ5Z2rKw  

I am the little train that can and will hit my goal..

My second degree focus has begun for the summer.  My first goal is to test before Sophia :).  Sophia is reading over my shoulder and the challenge is on.  She is asking me questions about what I know.  This is going to be fun...  

My workout this morning

Spirulina Drink

Walking up a steep hill with a 10 pound pack, forward, backward and cross steps

Wu Shu Basic Stance Drill 3 times

Eight Chain Punch 3 times

Hammer Strike 3 times 

10 front kicks right and left

10 straight leg kicks right and left

10 side kicks right and left

10 outside crescent kicks right and left

10 inside crescent kicks right and left

15 standing oblique crunches right and left 

10 narrow push-ups

Leg stretches and back stretches.  

Tea after my workout.  Coconut milk with lots of root herbs

Breakfast organic oats with quinoa 

Now it is time to get outside and work on the farm.  We have lots of loads of compost to move up the slippery hill in mud.  

“think whatever makes you truly happy to think”

There seems to be a lot of confusion about what St. Johns Wort is.  I have posted some pictures for you to make sure you harvest from the right plant.  Here in Oregon, we are about 4 weeks away (maybe a little less) from harvesting it.  

St. Johns Wort

Has a  rich and colorful history.  From the time of the ancient Greeks down through the Middle Ages and onward, the herb was considered to be imbued with magical powers and was used to ward off evil and protect against illness.  Dioscorides, the famed Greek herbalist, mentioned the use of St.Johns Wort for sciatica and other nerve problems.  Theophrastus recommended ti for external wounds and cuts, and both Galen and Paracelsus included it as an important healing herb in their pharmacopoeia.  

Benefits: 

St.Johns Wort has become a popular herb from depression and anxiety.  A classic remedy for nerve damage and depression.  It is primarily valued as a treatment for  damage to the nerve endings such as in burns, neuralgia, wounds, and trauma to the skin.   It is also highly effective for relieving the symptoms of stress, anxiety, depression, seasonal affective disorder, chronic fatigue, and personality disorders.  It lifts the spirits and puts a bit of sunshine into the day.  

Parts Used:

Leaves and flowers ( approximately 70 percent flower to 30 percent leaf).  The flowers are at their best just as the buds begin to open.  To tell if they are ready, press a bud between  your fingers.  If there's a spurt of purple or deep red, the buds are ready.  If not, its' either too early or too late.  Check daily. the window for optimum harvesting is short.  

Suggested books to add to your book library on herbal health and healing: 

Herbal recipes for Vibrant Health, Rosemary Gladstar

http://www.goodreads.com/book/show/5802614-rosemary-gladstar-s-herbal-recipes-for-vibrant-health

Medicinal herbs , A Beginner's Guide, by Rosemary Gladstar

http://www.goodreads.com/book/show/13507855-rosemary-gladstar-s-medicinal-herbs

Video on St. Johns Wort: 

https://www.youtube.com/watch?v=Qj6jVX3ZuWg

This is not St. Johns Wort.  It is St Johns, which is not the medicinal herb. Do not harvest this plant.   This plant is very invasive.  

This is the medicinal herb St. Johns Wort:

St.Johns Wort:

Gnocchi anyone?  My family loves it!    

I just came across this recipe this morning and I will be making it this weekend.  I have plenty of arugula and spinach growing in the gardens ( a rare breed spinach that I have been growing for the last 4 years and saving it seeds). 

 Making gnocchi sounds complicated, but it's actually fairly easy.  They can be frozen for later use, just add a couple more minutes to the cooking time.  

1 pound yukon gold potatoes, unpeeled

4 ounces fresh arugula

1 cup white flour ( white spelt would work to)

1/2 tsp. sea salt

1 egg

1/4 cup olive oil

3 garlic cloves, minced/or more is you are a garlic lover

1/2 cup julienned sun dried tomatoes

2 Tablespoons white balsamic vinegar

1 cup filtered or spring water

1 tablespoon chopped fresh parsley

6-8 ounces baby spinach and arugula

Shredded raw cheese for garnish

sea salt and pepper

Use organic ingredients

For those of you who eat gluten free, like my daughters, here is a recipe for gluten free gnocchi.  I would follow the recipe and then add your chopped arugula to it.  

http://thedomesticman.com/2012/10/23/gluten-free-potato-gnocchi/

1.  In a large pot, cover potatoes with water.  Bring to a boil, reduce heat and simmer until soft, 40 minutes.  Meanwhile, add arugula to another pot of boiling water for 10 seconds.  Drain, run under cold water.  Pat dry and chop fine.

2.  Cool cooked potatoes for 5 minutes, then peel and mash smooth.  Combine with chopped arugula, flour, salt, and egg to make a dough ball.  Divide into 5 pieces. Roll each piece on a lightly floured surface into a log about 3/4 thick.  Cut each log into 1 inch pieces.  If you would like a pretty look, you can press a fork along one edge of the gnocchi.

(If freezing, place on a baking sheet and cover tightly with plastic, when froze, transfer to zip-top bags.) 

3.  Bring 3 quarts lightly salted water to a boil.  add gnocchi and cook until they float.  Drain

4.  In a large saute pan, heat olive oil over medium-high.  Add cooked gnocchi,  minced garlic season with sea  salt and pepper.  When browned, turn and cook other side for 2 minutes.  Add tomatoes, garlic, and vinegar, cook 2 minutes.  Add water, cook 3 minutes. Toss in parsley and taste for salt and pepper.

5.  On plates, top spinach and arugula with gnocchi and sauce; garnish with shredded raw cheese.  

My rare spinach that I have been growing

Today's Breakfast: 

When I cook, most of the time I just throw things together.  The spices I use depend on the mood I am in, what I have in stock and what country I feel like eating from.  Today, I had some snow peas from the garden so the mood was Asian stir fry.   There are no exact measurements here.   I am thinking that I should have added some  freshly grated ginger and saute it with the celery.  

What would you add to this?  

From our garden: 

Snow peas, celery, garlic chives,arugula, cilantro, salad greens and mustard greens.

Other Ingredients: 

3 garlic cloves, minced

2 Tbl. sesame oil/or more

sunflower oil 

2 tsp. balsamic vinegar/or more

2 tsp. miso

sushi rice

I blanched the snow peas in boiling water for 1 minute, strained

Stir-fry:

Add celery, onions and chopped garlic- stir fry about 2 minutes

Add snow peas- stir fry 2 minutes

Add 2 tsp miso, sesame oil and balsamic vinegar stir until blended

Add sushi rice mix well

Serve on a plate and top with chopped cilantro and chopped arugula

Ready to eat and enjoy it with a big salad 

Our food is becoming more toxic, our food traditions that are passed down are  toxic.  These food traditions that are passed down, are toxic choices that need to stop.  It is NOT ok to eat a candy cane with red 40 in it, it is NOT ok to eat a valentines day cup cake with Red 40 in it, it is NOT ok to eat marshmallow throughout the summer on your camping trips, they are full of GMO ingredients and toxic food coloring, it is NOT ok to eat at the sports snack shack, it is NOT ok to eat the candy thrown to you at the parades, it is not OK to eat the Little Debbie Snacks with a Capri Sun after soccer practice, it is not ok to eat at Izzy's pizza, it is not OK to eat elephant ears, it is not OK to eat the Halloween candy, It is not ok to eat the Thanksgiving Turkey that is injected with toxic substances, it is NOT ok to eat colorful Christmas candy, It is Not ok to eat the yellow and pink marshmallows for Easter or the Easter candy that is full of dyes and GMO's, it is NOT ok to eat that fourth of July red and blue food coloring.  As you can see this is a big list and I could keep going.  

I made this partial list because I wanted to show you how we go from one fat food fest to the next.

This list is 12 months of many once in a whiles, now add the birthdays in there.  As you can see by this list. that telling a child or teen that it is OK to have a toxic food once in a while, is far from being once in a while.  

American lives are fast and split up  and because of this once in a while becomes almost all the time. 

Mom says it is OK to eat that once in a while, since we have a high divorce rate we have Dad says it is OK to eat that once in a while, grandma said it is OK to eat it once in a while, Auntie said it is OK to eat that once in a while, at my sleep over little Suzie's mom said it was OK to have that once in a while, my coach said it was OK to have that once in a while, my baby-sitter said it is OK to have it once in a while, my teacher said is is OK to eat that once in a while and so on and on and on.  Guess what eating something that is not so healthy has become a (almost) 7 day a week theme.   If you look around like I do you can see it.  The obesity rates are skyrocketing and you see a lot of children that are just not strong like they used to be.  

I just love the voice of "It is only once in a while" or that person who tells you, you can eat a bad food once in a while.  Now days we are so busy and so split up in our lives that  just once in a while is becoming toxic and has become a sorry excuse that we use more than once in a while.  

This toxic saying is allowing us to justify in our minds to do unhealthy things weekly and  now daily that we should not be doing at all.  

Here is my first example that I hear a lot parents, grandparents and most adults who talk to children do.  The child hears that their fruity pebbles, red licorice,  snow cones with red syrup, red frosted cupcakes, valentines day candies are unhealthy.  They share this information with the adult about what they learned.  What happens after that, is that 98% of the adults that are talking to those children tell them, "It is OK to eat it once in a while".  

First, I want you to think about this, how is it OK to let child eat something that has toxic ingredients in it?  Just because they are not being rushed to the emergency room does not mean that the food ended up being safe.  Let me remind you that the cancer rates are at their all time highest.  Diabetes is at an all time high and America is getting more obese by the minute.  

Little Suzie is at a community event and someone is selling snow cones and she wants one.  The adult in charge say's OK, it is only once in a while.   That adult just told her that it is OK to eat unhealthy food.  The once in  a while does not matter in her mind and there was no consequence on the parent or child for eating that toxic food.  Little Suzie feels pretty good, so it can't be bad.  But, here is where all parents,grandparents, aunts, uncles, adult friends, adult cousins went wrong.  That food did affect her.  It is toxic because it has carcinogens  in it.  The worse part about it is that Little Suzy will keep eating those types of foods over and over again into adult hood.  She has been educated wrong by the Adults who could not stay away from toxic food themselves.  These same adults are struggling as adults with their health.  Little Suzie grows up and some day gets cancer from all the once in a whiles that were to many in her life time.  

We have to start thinking about what we are really teaching our children about health. You can't use the parenting style of consequences and making choices when it comes to food.   If you tell the child that a snow cone with red flavored syrup is bad for them and you give them a choice to have it or not, they will eat it and there is no consequence for eating it.  They feel fine. But it is affecting them deep down in their bodies.     As of right now  the children and teens of America are being taught that it is OK to cheat and eat bad food and that they are supposedly to busy to exercise.   It deeply saddens me to hear that most high school kids have no PE and the rest only have it twice a week if they are lucky.  

If you as the adult do not change your habits, and you keep the cheating going on, with "It is OK eat that once in a while",  on the toxic food then you are doing a dis-service to your family, yourself and this world.

42% of us will be obese by 2030 (actually, I think we are already at that percentage), our children are expected to have a shorter life span than us and 41% of us are going to inevitably get cancer. .

We are becoming a Wall-E World (https://www.youtube.com/watch?v=h1BQPV-iCkU).  I do not want this and I am pretty sure you do not either.  But, we all need to change.  It is time to get rid of this thought process that was introduced to us many years ago, (I bet by a corporate commercial) because it has caught up to us.  To many kids with adhd, add, autism, obesity are everywhere and at an all time high, cancer is at an all time high, diabetes is at an all time high.  We can alter this trajectory if we spread as much information about the chemicals in food as possible – specifically the chemicals that can be directly linked to obesity and cancer and that are slowly poisoning us and making us suffer as a society. 

The most widely used dyes, Red 40, Blue 1,  Yellow 5 are contaminated with known carcinogens, linked to cancer and known to cause hyperactivity in children.   “Carmel coloring”  sounds natural,  and is anything but! Caramel color is often manufactured by heating ammonia and sulfites under high pressure, which creates carcinogenic compounds that are also linked to cancer.

More information on Food Coloring: 

http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx

Just Have To Stop, No More Once In A While: 

McDonalds, Burger King, Arby's,Taco Bell, KFC, Soda, hot dogs, non organic candies, deserts with artificial colors and artificial flavorings, frozen food, foods with artificial coloring and artificial flavors, the snack shacks at sports events and packaged process foods.  This list is just a small list of foods to say NO to.  

Remember,nothing is going to change until we realize, that healthy food, food without toxins with absolutely no fudging is what we need to be eating. This world is either going to become a Wall-E world or a healthy world.  We are at the tipping point for this.

Wall-E https://www.youtube.com/watch?v=h1BQPV-iCkU

Parents be parents, protect your children.  There should be no choices when it comes to eating a food with toxins or not eating it.  It is your job to protect their health and safety, so this decisions is yours,  Be strong and say NO

Americans 'Just Have To Stop"  this is what is going to change their health, their families health, the future generations of America and it will help our oceans, land and air become toxin free to. 

Once again a celebrity tries to lead the people, I have been deep in thought about this subject and I am putting something together that I will post soon. In the mean time Dr. Akilah El put everything that was on my mind in this video. For those of you who are not familiar with her she has a lot of great health information out there.

My daughter and I were discussing the double mastectomy scam yesterday, she is a very intelligent young lady. She grabbed her boobs and said I love my boobs. She is 110% right and I am very proud of her (she is 16)  I also love mine.  My grandma had hers cut off and for me I would never do that.  I personally would work on a radical organic PH balanced diet, which by the way I already do. 

We watched Dr. Akilah video together, she is very entertaining and Very Right. I hope you make time to watch this with the women in your family or by yourself. Pass it on to your daughters, female cousins, aunts, grandmas and all your women friends. . Make a cup of healthy organic tea and enjoy the video.  

We as women do have the right to choose what we do in our lives, but it is important that we are not stupid about our choices. We seem to listen to other women( who have been put on pedestals even though they are a bad representative of what a woman should be)  they are movie star idiots, who lead most of the women into making stupid choices.

We as women can be stronger than that.

Peace to you and have a beautiful day! 

Dr. Akilah El

https://www.youtube.com/watch?v=HYzyz-KH8x4

If you want to fight cancer than get rid of these foods out of your life.  Conventional produce means chemical produce.  

If you see this, like I do on a weekly basis down highway 18, do not support that farmer ever!  Just the other day I saw them loading up their chemical machine with their log rubber gloves on and big rubber boots to spray the strawberry fields..  Conventional strawberry anyone?  Not me, never......

and this... It does not magically disappear by the time you eat it.. You eat exactly what the sign warns you about.  You are what you eat... You either feed cancer sells by eating this type of food from chemical agriculture( labeled as conventional)  or you eat organic foods and starve cancer cells... 

This is a great statement by one of the best farmers around:

IF you want to starve cancer cells then eat organic foods, limit your sugar use, stay away from artificial sweeteners, eat lots and lots of greens, eat clean organic meat, stay away from petroleum laced products,  EXERCISE, work on your stress levels, build community in your life, limit your cell phone use, limit your screen time use and get outside in nature on a daily basis.  

Being prepared is self defense, why not prepare for an emergency? Instead of being a victim because you did not prepare.  taking care of your health is self defense, buying local is self defense, taking self defense is taking care of yourself and your environment

Are you talking to your neighbors, are you working together to come up with a prepardness plan?  Do you have a plan?  Do you have food, seeds, water, water filter, first aid, batteries, books are gardening, books on building, when technolgy fails.

We are looking at a year, that there has been extreme weather changes, an increase of earthquakes and volcano eruptions. 

From beginning of April, here in Oregon we are have some mild weather extremes.  We are watering like ti is July.  Yet we are having cold mornings   Just a few of the plants seemed confused by the extremely highs and lows.  I feel blessed that I have permaculture forest knowledge, bio-dynamic farming knowledge and organic farming knowledge.  These methods will help me get through the season.  

At the same time I need to make sure I am prepping   Yes, I said the world prepping.  It is not a bad thing at all, but according to some and the media prepares are getting a bad name.  But when a disaster hits and you have a prepper by you, you should be incredibly thankful! 

I am not sure what has happened in our society that preparing for an emergency is getting a bad name.  It is insane.  If you are prepared and your neighbor is prepacked and so on, you will all pull together, help each other. 

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 

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

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 

http://articles.mercola.com/sites/articles/archive/2013/05/08/ewg-pesticide-guide.aspx?e_cid=20130508_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20130508

I rise up out of bed early in the morning, out by 7:00 am, feed the animals, take the horses and dogs up the mountain, I workout doing agility drills up the steep hill with a 10 pound pack on, once I am at the top, I do push-ups, low stances drills, front kicks, outside crescent kicks, inside crescent kicks, straight leg kicks, ab work, stretch, then I have tea, listen to the birds and then come down out of the mountains.  At that point my day is all farmer Sue, I have a couple of breaks and I do not get back inside the house until about 10:00 pm.  There have been many days where my husband and I go back out ( yes after 10:00 pm) and slug patrol.   I figure I am putting in about 12 to 15 hours a day, on the farm.  The days are super long, we are all tired, but at the same time we feel good about what we are doing.  There is something special about the energy of working the land, connecting with it and growing your own and for others.  

This week one of my favorites herbalist passed away.  There were many things that I loved about her, a few of them were, she was very against herbicides, chemical agriculture and that it was important to truly take care of our earth.  

Our job is to enliven and thrive. 

More on Cascade Anderson: 

http://www.methowvalleyherbs.com/2013/05/in-memory-of-cascade-anderson-geller.html

http://io-herbalalchemy.blogspot.com/2013/05/ode-to-cascade-anderson-geller-vol-2.html

As one passes on, it is only the beginning of an everlasting journey of love, helping and the giving of knowledge to those who are ready to take it in and listen.   As the wind whispers in your ear can you hear what she is saying... She whispers, love one another, help one another, seek a life without chemicals........

Herbal Tea, In Celebration Of New Life, New Journeys and Renewal 

This recipe is Kid Approved !   All six of our kids loved this recipe when they were younger.

Pizza Crust Recipe # 1

1/2 cup Almond Flour (add more as necessary for a workable dough consistency) 

1 egg

1 teaspoon extra virgin olive oil

1/4 real salt

Italian spices such as oregano and basil to taste

In a bowl mix the above ingredients together and add more folour as needed to form a ball.  Oil a pan with oilive oil.  Add the dough ball pressing down with hands to form the shape of a small pizza crust.  Do not worry if it is not as big as the pan.  

Preheat the oven to 350 degrees with the crust in pan (this allows the crust to setup and brown a bit.)  By the time the oven heats up, the crust should be crisp and ready for the toppings

add toppings drizzle with olive oil and bake for 10 minutes.

Pizza Crust Recipe #2

3 1/2 cups coarsely grated, unpeeled, zucchini squash

3 eggs, lightly beaten

1/3 almond flour

1/2 cup grated brick cheese 

1/2 cup grated, 100% pure Parmesan cheese

1 tablespoon fresh basil leaves, minced (dried may  be substituted but use only about 1/2 tablespoon)

1/4 real salt

Salt grated zucchini squash with 1/2 teaspoon salt and let stand for 15 minutes to draw out excess water.  Squeeze zucchini with hands to get rid of as much water as possible. 

Mix all ingredients well and spread onto an oiled pizza pan or small cookie sheet.  Pat smooth. 

Bake for 30 minutes at 325 degrees or until crust is dry and browned.  

Brush the top of the crust with oil and broil it under moderate heat for 5 minutes.  

Layer cheese on baked crust. 

Spread generously with sauce of choice.

Add your choice of toppings.

heat pizza in 350 degree over for about 25 minutes until it is very hot and cheese is bubbling. 

Serve hot with a tossed salad and enjoy your food. 

The pizza was topped  with our wild edible weed pesto, my own canned tomato sauce and organic bio-dynamic mozzarella cheese.  

This is the beginning of the most active part of the year and the beginning of Summer. All of life is bursting with fertility, sap is rising, birdsong fills the air and growth is everywhere. 

It is a time to practicing the art of wooing, for letting passions fly in the exuberant joy of the moment.  It is a time to express yourself, but also to remember to stay grounded. 

It is a great time to renew your goals.  Ask yourself what you wish to give energy to.  Where will you put your focus?  What can you change for the better?  What actions can you make that will help the spread of goodwill and Love in the world?  Spring has sprung, summer is on the way, it is time to make the most of its raw energy for initiating plans and visions.  Everything you do now will bring you closer to your goals, as the expansive energy of the moment carries you along.  

How about trying some new recipes?  

Wild Pesto: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/let-food-be-thy-medicine-and-medicine-be-thy-food-hippocrates

Great Salad Dressings: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/healthy-salad-dressings

The Elimination Diet: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/food-allergies-and-the-elimination-diet

Wonderful Healing Nettles: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/spring-time-super-tonic-food-nettle

Fire Cider:  Used for salad dressings, morning drink, on top of rice or veggies....

http://mcminnvillehealthdefense.ning.com/profiles/blogs/fire-cider

Longevity Chai: 

http://mcminnvillehealthdefense.ning.com/profiles/blogs/longevity-chai

May Day Challenge: Set a goal for less texting and cell phone use. 

Tea for two, three or more?... Spend quality time together, by turning off cell phones, TV and computers.  Look in each others eyes, look at what is around you, listen to the sounds of life and truly taste what life is all about.. 

My tea this morning is a mix of burdock root, dandelion root, hawthorn berries, ginger, fennel, cinnamon, black tea, a pinch of Damiana... spring water and organic coconut full fat milk

The benefits of Damaina: http://www.herbwisdom.com/herb-damiana.html