Being independent souls, we tried a lot of things from very diluted hydrogen peroxide or bleach to salt and baking soda. Finally, I used liquid grapefruit seed extract, but it was expensive because I had to use so much. I also tried a few essential oils. Nothing gave the results we wanted. We also figured out that using diluted bleach was bad for our lungs and absorbed by our skin (duh!)….
Borage, a lovely herb in the garden, bears periwinkle-blue flowers and attracts hummingbirds, bees, and pollinators of every kind.
The flowers are rich in gamma-linoleic acid which is known to fight inflammation and are good to eat right off the plant. GLA is classified as an omega-6 fatty acid. Borage oil from the seeds is excellent for the skin and can be helpful with eczema and dermatitis….
One great way to put more raw greens into your diet and use the parsley you have in the garden is to make this dish using bulgur wheat.
Stacy McDonald (Your Sacred Calling) posted a comment that their family uses quinoa instead of bulgur wheat to stay gluten-free, which I think is brilliant. It is a wonderful grain – just make sure to soak it for at least 12 hours to remove the phytic acid. See why here. …
Do you ever name your plants? Last spring when I brought a little organic rosemary plant home, I wanted to name it Herb, but after a while, I felt the plant was too feminine to be a ‘Herb’, so Rosemary she became.
Rosemary lived outside in my garden container (see here) and gave back so much, delighting my nose and eye and sharing many of her branches to season food, I couldn’t see her go the way of other herbs in the garden.
Because she and I had became inseparable, I wanted her to come live with us. I crooned to her gently as I chopped through her gnarly roots, knowing it was all for the best and for her good. I’m sure I felt worse about it than she did! Re-potted and happily settled in the sunny south windows near the kitchen, Rosemary stoically watched, as one by one, all her garden friends succumbed to the frost and cold. Not even a tear was shed when I cut fresh sprigs for drying and recipes. She always gave back that wonderful woodsy piney fragrance, strong and invigorating.
Rosemary is always indispensable in the kitchen. It is one of the few herbs that can withstand high temperatures without losing too much flavor. Rosemary’s distinctive aroma is hard to describe, though noteded food scientist Harold McGee breaks it down as a combination of “florals, pine, wood, eucalyptus, and clove” (“enticing” also works).
This is our favorite breakfast bread!
But the best thing is that it is soaked overnight and gluten-free making it fully digestible and absorbable in the gut.
So many grain-based foods are prepared in haste, leaving large amounts of the anti-nutrient phytic acid in the final product. The goodness we hope to ingest to fuel our day, is never fully available to us, leaving us tired, crabby, and wondering why.
The Benefits of Coconut Oil – When Fats Are Good For You
You’ve no doubt noticed that for about the last 60 years, the majority of health care officials and the media have been telling you saturated fats are bad for your health and lead to a host of negative consequences, including high cholesterol, obesity, heart disease and Alzheimer’s disease. Meanwhile during this same 60 years, the American levels of heart disease, obesity, elevated serum cholesterol and Alzheimer’s have skyrocketed. Did you know that multiple studies on Pacific Island populations who get 30-60 percent of their total caloric intake from fully saturated coconut oil have all shown nearly non-existent rates of cardiovascular disease? (1) …