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Some ideas to keep the bugs away:  Don't eat bananas during mosquito season--mosquitoes love bananas! There is something about how your body processes the banana oil that attracts these female sugar-loving insects. Supplement with one vitamin B-1 tablet a day from April through October. Add 100 mg of B-1 to a B-100 Complex daily during the mosquito season.

Natural insect repellents  is made from the clear liquid vanilla (real vanilla) It is reported to work great for mosquitoes and ticks, and spreading a little vanilla mixed with olive oil on your skin smells great.

Yarrow  Bug Spray Recipe below. 

More Information: 

The following ideas that many people swear by these methods for keeping those pests away.

Avoiding sugar: some say that sweet blood attracts mosquitoes. Mosquitoes actually do rely on sugar from plants as their main source of energy. Female mosquitoes only suck blood when they are about to lay eggs. Otherwise, male and female mosquitoes get their food from flowers.

Avoiding bananas: This goes along with the sugar theory, but the consumption of bananas is blamed in attracting mosquitoes.

Eat garlic: Many people claim that regularly eating raw garlic keeps the mosquitoes away. Of course you have to weigh the pros and cons here. You may keep the mosquitoes away with garlic but you may also keep your friends and family away too.

B Vitamins: Also not proven, but it is certainly often quoted that B vitamins, especially thiamine, can deter mosquitoes.

Herbs high in thiamine include: alfalfa, bladderwrack, burdock root, catnip, cayenne, chamomile, chickweed, eyebright, fennel seed, fenugreek, hops, nettles, oatstraw, parsley, peppermint, raspberry leaves, red clover, rose hips, sage, yarrow, and yellow dock.

Foods high in thiamine include:  Brown rice, egg yolks, fish, legumes, liver,  peas, poultry, rice bran, wheat germ, and whole grains.  Organic of course

An article about what is going on in Texas and other states.  No one should be aloud to spray such toxic chemicals over populations.  Period.  They are going to increase cancer rates and kill of very important insects, like the bees.  http://www.naturalnews.com/036877_aerial_spraying_West_Nile_virus_chemicals.html

Yarrow Bug Spray 

For this recipe you’ll need:

1. Yarrow (either fresh or dried flowers and leaves)
2. Alcohol (vodka works fine)
3. Catnip Essential Oil
4. Spray bottles

If using fresh yarrow, fill a jar with yarrow flowers and leaves.

If using dried yarrow, fill a jar about half full with yarrow.

Cover yarrow with Vodka and let sit for a week in the cupboard,  Shake at least once a day. 

After the week is over strain yarrow.  Preserve your liquid and put your yarrow in the compost

Fill a spray bottle with half the liquid and then fill the rest of the way with water. You could also just use the alcohol extraction without any additional water. Of course this costs more in the long run.

Place a few drops of catnip essential oil in the spray bottle. Catnip essential oil has been shown to be more effective than DEET at deterring mosquitoes. You could also try using lavender or sage essential oils.

Happy Herbal Making 

Great place to purchase yarrow if you do not grow it.  I would suggest getting some started.  Yarrow is an incredible herb. 

http://www.mountainroseherbs.com/search/search.php?refine=y&keywords=yarrow&x=0&y=0

http://articles.mercola.com/sites/articles/archive/2012/07/30/whooping-cough-vaccine.aspx

Brainpower Seasoning Sprinkle

By Rosemary Gladstar

Use this seasoning sprinkle on salads, soups, and in any main course dish. 

3 parts sesame seeds

4 parts nutritional yeast

2 parts kelp

1 part powdered ginkgo

1 part powdered gotu kola

1 part spirulina

1/4 powdered rosemary 

 Also add kitchen herbs of choice, powdered, example thyme and garlic. 

1.  Toast the sesame seeds in a heavy skillet, then grind them in a seed or nut mill 

2.  Combine the sesame seeds with the remaining ingredients, adding kitchen herbs of choice to taste.  

Simpler's Method of Measurement are given as "parts"  

A part is a unit of measurement that can be interpreted to mean cup, ounce, pound, tablespoon or teaspoon

A great place to buy herbs in bulk.:

http://www.mountainroseherbs.com/

Star anise!  It is the fruit of the badiana tree, originally from China.  In Japan the tree is planted in temple gardens and on tombs.  The powdered bark is used as incense.  Both a stimulant and a diuretic, with carminative properties  (an herb or preparation that either prevents formation of gas in the gastrointestinal tract) as well, star anise will promote digestion ad sweeten the  breath if chewed in small quantities after a meal. 

Organic ingredients are best for your health... 

6 poundsd small beets

2 cups cider vinegar

2 cups water

2 cups sugar

4 star anise

1 tsp fennel seed

1 tsp cloves

1 tsp peppercorns 

Cut off beet leaves ( use the greens in your salad) leaving stems at crown.  Cook beets until tender.  Cool and peel.

Combine vinegar, water, sugar and spices in heavy pot.  Bring to a boil, add beets, then reduce heat and simmer 10 minutes. 

Pack beets into hot, sterilized jars.  Fill with cooking liquid and seal.  

Makes 14 cups or 7 16 ounce jars. 

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.  

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.

Last Saturday I shopped the market and bought fresh salad greens,cucumber, corn, beans, tomato, peaches and cherries. I have not been able to eat cucumbers purchased at the regular grocery stores, but have bought them for the rest of my family - they don't have any digestive issues with cucumbers. So, washing and slicing the cucumber I purchased at the market, I was impressed by the appearance and decided to try a slice. The cucumber tasted delicious and I didn't notice any digestive problems or heartburn. I will definitely buy more fresh produce when I know it's organic. The corn was as I remember it tasting when I was a child - right from my dad's garden. I am so satisfied with all the items I purchased. Thank you, organic local farmers!

This salad feeds the senses of smell and sight, as well as delights the taste buds.   This salad provides the body with important vitamins, minerals, fiber, nutrition, tissue support.  Disease prevention at it's best. Eat this salad at least 5 times a week. 

1/4 cup flaxseed oil

1/4 cup olive oil

1 clove crushed garlic

8 Greek or Italian olives, or 4 of each, pitted and sliced, (ferrous sulfate free olives)

3 fresh green onions, chopped

1 cup balsamic vinegar

1 tablespoon sweet basil

1 tablespoon rosemary

1 tablespoon thyme

2 sweet peppers, one yellow, one red, thinly sliced

3 tomatoes. sliced

2 heads of dark green leafy lettuce, (choose two different kinds that are in season in your area) washed and broken into bite-sized pieces

sea salt to taste

1/2 cup chopped parsley

1/2 cup chopped chives

1.  Pour the oils into a wooden bowl, and spread the oils onto the sides and bottom of the bowl. 

2.  Add the garlic, lives and green onions.  Use a wooden spoon to gently spread them over the whole bowl.  Repeat this process with half of the balsamic vinegar, sweet basil, rosemary, and thyme.  Allow to sit at room temperature for 15 minutes. 

3.  Stir in the peppers, tomatoes, and carrots.  Add the lettuce, toss, and allow to sit at room temperature for 5 minutes. 

4.  Add the remaining basil, rosemary, and thyme:  some sea salt to taste and the parsley,  Toss well. Add more balsamic vinegar if desired.  

5.  Sprinkle the top with chives.   

Yield:  6 to 8 servings 

Organic produce is what heals....... 

This great recipe comes from the book, Healing Tonics, 101 Herbal Concoctions.  It is a great book! 

http://www.amazon.com/Healing-Tonics-Concoctions-Increase-Digestion/dp/1580172407