Hello and Namaste!
I was going to write this week about the evils of Propylene Glycol,Sodium Laural Sulfate and the fiasco that is Susan G. Komen and their ridiculous partnership with KFC. But after a recent trip to Wisconsin, and watching Avatar tonight with a good friend, made me change directions.
As I was driving home today, I was thinking about my weekend with friends, and how we all, eventually, come full circle in life. I was at peace thinking how awesome it is that we were embarking on a new life of organic, and natural living. That we were again connecting with the earth and all she had to offer. And that we were are getting healthier and leaving things like toxic cleaners, chemicals and fast food behind. I was pondering how life must have been 1500 years ago. When you fed yourself and your family off of the land and respected life for what it was. No one cared what your credit score was or what level you were in Farmville or Mafia Wars. Or if you had the newest flat screen television or the biggest truck on the block. How you never had to worry about paying taxes, or keeping up on your insurance payments. Or even fretting about the fact that you might not have the latest Coach purse or were wearing the hottest designer jeans.
I know that some of you will be thinking, yea, but Ed, 1500 years ago, you didn't have the safety and security we have now. We didn't have air conditioners, cars, cell phones, ipods and all those other things that make life so easy and comfortable. How did we ever survive?? Wasn't it miserable back then? Well, we managed not only to survive, but to get to a place where most of us no longer feel comfortable and wish to take a step back and live simple again. We have seen what fast has to offer, and it isn't all it is cracked up to be. It costs more than it is worth sometimes. Or dare I say, most of the time. Big corporations do not have your best interest in mind, no matter what the commercials say!
When was the last time you took the time to admire the beauty of a trillium? To crush the leaves of a mint plant between you fingers and smell the beauty that it is, or had the pleasure of blowing the seeds from a milk thistle across a meadow on a late summer afternoon and wonder where they would land. Or how about the last time you stepped outside in bare feet and felt the chill of the morning dew as it kissed the last wisps of sleep from you mind. Do any of you who wake up in the morning listening to the birds singing, know what birds they are?? I would venture to guess not, and I would venture to say that it has been way too long since most of us has experienced nature.
What is on my mind tonight is the fact that we are at a pinnacle in society as we know it. We have to make a choice. We have to make a conscious effort to do what is right for our kids and for generations to come. We are at the point were disposable living, no longer makes sense. Where teaching others about sustainable living is in our best interest. Where taking the time to grow a garden or stop and help a neighbor in need, should be in itself, reward enough for the day.
Where does the movie Avatar come into this? Well, without giving anything away to those that have not watched it yet, I will just say that their entire planet is connected and that the survival of one species depends on all of the rest. Doesn't that sound a lot like the planet that we currently reside on? Isn't our future dependent upon the soil and water that give life to the plants that feed us and the other animals living on this globe we claim as ours? Think about it. Without clean soil, water and air, things on this earth would not survive. We are all connected with the environment around us. And yes, I do realize the the sun is the driving force that fuels it all, but we do not, directly have control over that. Which is a good thing, I am sure some mighty (for toxic oh err um I mean ahh for profit) corporation would find a way to screw that up if they could just only find a way to make money from it! But, that isn't where I am going with this.
I guess what I want to say is simply this, that we all need to take the time to think about the actions we take everyday, and what the consequences of those actions may be. For instance, where, does your garbage go? Why can't you use that one more time before you throw it away? Can you fix it, instead of going out and buying a new one? How about this one simple act. Instead of buying small bottles of water, get a water bottle and take it with you and fill it up as you go. Most bottled water is tap water anyway. Can you imagine what you would save every year by not spending that two to three dollars a day buying bottled water?(Lets see, 3 times 365 is $1,095.00 and we all know we spend more than that on crap ever day), Not to mention what your not throwing away every day by buying disposable.
Never mind the fact that soda, regular or diet, is toxic to your liver and kidneys?? But of course the advertisements won't tell you that. You can't really believe that they care about your health?? If they did, they wouldn't use things like High Fructose Corn Syrup and Aspartame.
I am not trying to be a preacher an Imam or Da'ee. I am just simply trying to say, that it isn't a bad thing to respect and honor what we have and what will ultimately come to pass. To realize that we are all connected and that our actions leave a lasting impact. That a little bit of sacrifice and a small amount of good deeds, will not only go unpunished, but will benefit us all. I am glad that I have had the opportunity to experience the frosty mornings when I can see my breathe, or the heat filled afternoons that have made me sweat and long for shade and a cool drink. Or for the warmth of a friendly camp fire that greets myself and friends at the end of the day. And admiring all that mother nature had to offer for us that day. And I hope you don't forget where you came from and what is most important. Most of all, I hope you want the same for your future sons and daughters. After all, self destruction, is not the next chapter in history, it is the sad ending of fools.
Enjoy a good glass of wine, turn off the tv, and get outside once in a while.
Ed and Amy.
Sunday, April 25, 2010
Monday, April 12, 2010
Kifer
We had a great day planting yesterday. Ed's parents were digging up their back garden to put other things there, and we were there to take what they didn't need anymore. About 60 strawberry plants, a 5 gallon pail of horse radish roots, 6 raspberry plants, several seedums, Iris flowers, chocolate mint and rhubarb! It took the whole day to get them in.
Last week, we talked about Kombucha and had great responses and questions about it. And we still have 3 left we can sell yet before we have to wait for more to grow. We would like to talk about Kifer this week.
Kifer can be made from milk, water, coconut water along with other varieties of milk, such as soy, rice or almond. Our favorite is the water kifer that has been fermented with mango. Very tasty!! Here are some of the health benefits and how to make it.
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).
According to most experts the regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish optimum health and longevity.
Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced, because of its excellent nutritional content.
To make kifer, you need about 1/4 cup of what is called the grains. It is the starter culture you need to ferment the liquid. If you're making milk kifer, you just add 1 quart of milk to the 1/4 cup of grains. Make sure you use a glass jar. Once you mix the two together, just place a cloth over the lid and secure it with a rubber band. Let is sit for 2 or 3 days and then strain the liquid off and enjoy! It will last in the refrigerator for several weeks.
To make the water kifer, you just mix 1/4 cup of the kifer grains, with 1 quart of water, coconut water, etc, and 1/3 cup of sugar. You can then experiment with dried fruits, there are some that are not good to use because they will actually destroy the kifer grains. Click on the link we posted, it lists the fruits you can and can not use. As with the milk kifer, make sure you use a glass jar. Cover it with a cloth and secure it with a rubber band. Let it sit for 3 days on your counter top, strain the grains out, and enjoy.
There are several combinations you can use for flavors, and different recipes. We have included a link for more information. http://www.kefir.net/intro.htm
If you wish to start your own kifer, we do have grains available for purchase. Please e-mail us at pineandprairietradingpost@yahoo.com
Well, off to enjoy a glass of kifer ourselves! Hope you have a happy and healthy day.
As always, we appreciate your time.
~Amy and Ed
Last week, we talked about Kombucha and had great responses and questions about it. And we still have 3 left we can sell yet before we have to wait for more to grow. We would like to talk about Kifer this week.
Kifer can be made from milk, water, coconut water along with other varieties of milk, such as soy, rice or almond. Our favorite is the water kifer that has been fermented with mango. Very tasty!! Here are some of the health benefits and how to make it.
Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your "inner ecosystem." More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS, chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder).
According to most experts the regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish optimum health and longevity.
Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced, because of its excellent nutritional content.
To make kifer, you need about 1/4 cup of what is called the grains. It is the starter culture you need to ferment the liquid. If you're making milk kifer, you just add 1 quart of milk to the 1/4 cup of grains. Make sure you use a glass jar. Once you mix the two together, just place a cloth over the lid and secure it with a rubber band. Let is sit for 2 or 3 days and then strain the liquid off and enjoy! It will last in the refrigerator for several weeks.
To make the water kifer, you just mix 1/4 cup of the kifer grains, with 1 quart of water, coconut water, etc, and 1/3 cup of sugar. You can then experiment with dried fruits, there are some that are not good to use because they will actually destroy the kifer grains. Click on the link we posted, it lists the fruits you can and can not use. As with the milk kifer, make sure you use a glass jar. Cover it with a cloth and secure it with a rubber band. Let it sit for 3 days on your counter top, strain the grains out, and enjoy.
There are several combinations you can use for flavors, and different recipes. We have included a link for more information. http://www.kefir.net/intro.htm
If you wish to start your own kifer, we do have grains available for purchase. Please e-mail us at pineandprairietradingpost@yahoo.com
Well, off to enjoy a glass of kifer ourselves! Hope you have a happy and healthy day.
As always, we appreciate your time.
~Amy and Ed
Sunday, April 4, 2010
Kombucha
Happy Easter to everyone! It is a warm and sunny day here in Lac Qui Parle, we hope you are experiencing the same enjoyable weather! Today we are making lard, kombucha and kifer, as well as working a little in the garden.
We have had several questions regarding Kombucha and Kifer. We will explain some of the health benefits, how to grow them, and where to get the cultures to get started.
We will talk about Kombucha this week and Kifer next week as we do not want these blogs to get too long.
Kombucha is fermented tea. You can use green or black, doesn't matter. Kombucha has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
The probiotic case for Kombucha is that it encourages healthier intestinal flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which play a crucial role in the functioning of the whole body. There are many other benefits to Kombucha, but I think you get the idea, it makes you belly and body happy!!
To make Kombucha, you first have to obtain a SCOBY (Symbiotic Culture of Bacteria and Yeast). Make sure that you clean all the pots, jars and utensils that you will be using to make the Kombucha. You don't want to introduce foreign bacteria, or things that might hinder or kill the fermentation. After you have done that, bring to a boil 1 gallon of distilled or filtered water in a stainless steel pot. Do not use city tap water as the chlorine and other additives in it will kill the SCOBY or not allow the tea to ferment. Once the water comes to a boil, add 1 1/4 to 1 1/2 cups of sugar and stir it in till it dissolves. We recommend organic cane sugar, but you can use white sugar as it is all used up in the fermentation process and you won't be ingesting it as sugar. Turn the heat off and add 6 bags of green or black tea, or 6 teaspoons of loose tea and let it steep for at least 10 minutes. We let it steep for about 20 minutes. The reason we do this is because the longer you steep it, the more nutrients you get from the leaves for the SCOBY to grow. Do not use herbal teas, some of them contain oils that the SCOBY does not like. Once you have made a few batches, feel free to experiment though.
Once the tea had cooled to room temperature, add 10 to 15% of already made kombucha (roughly 2 cups) and the SCOBY mushroom. If you get the SCOBY from someone, it should come with enough liquid to start your fermentation. If it doesn't, you can just use white vinegar. Cover your jar with a cloth and place a rubber band around it to hold it in place and to keep bugs and flies out Let it sit in a warm and dark place for 5 to 10 days. 70 to 85 degrees works the best. The longer you let it sit, the stronger and less sweet it will taste. Experiment with this as well to find the taste that you like. Your Kombucha will produce a second SCOBY every time you make some. The original is called the mother, and the second one is called the daughter. You can use this to make additional batches, or to replace older ones. You can use them in cosmetic applications, or they make great compost for your garden. Some people even grow extremely large SCOBY's, dry them to a leather state and makes sculptures out of them, pretty cool looking!!!
If you let your kombucha ferment for a lot longer, don't throw it out. It will turn into a living culture of vinegar. This has it's own health benefits that we are very excited about.
Please, do some research on Kombucha as there is a lot of information out there, as we just scratched the surface here today.
If you are wondering where to get your Kombucha SCOBY or your Kifer grains. We have them for sale. Please contact us at pineandprairietradingpost@yahoo.com if your interested in purchasing some. Or, just leave us a note here on the blog. Feel free to contact us if you have other organic and healthy living questions as well. We love to help.
Have a great week everyone! Live happy and healthy!!
Ed and Amy
We have had several questions regarding Kombucha and Kifer. We will explain some of the health benefits, how to grow them, and where to get the cultures to get started.
We will talk about Kombucha this week and Kifer next week as we do not want these blogs to get too long.
Kombucha is fermented tea. You can use green or black, doesn't matter. Kombucha has a wide range of organic acids, vitamins and enzymes that give it its extraordinary value. It contains the range of B vitamins, particularly B1, B2, B6 and B12, that provide the body with energy, help to process fats and proteins, and which are vital for the normal functioning of the nervous system. There is also vitamin C which is a potent detoxifier, immune booster and enhancer of vitality.
The probiotic case for Kombucha is that it encourages healthier intestinal flora by introducing lactic acid-producing bacteria. These work in a similar way to acidophilus bacteria, the active ingredient in live yogurt. An old saying, ‘healthy gut, healthy body,’ puts it simply. The acidity level of the gut is all-important, as is the health of its microbial flora which play a crucial role in the functioning of the whole body. There are many other benefits to Kombucha, but I think you get the idea, it makes you belly and body happy!!
To make Kombucha, you first have to obtain a SCOBY (Symbiotic Culture of Bacteria and Yeast). Make sure that you clean all the pots, jars and utensils that you will be using to make the Kombucha. You don't want to introduce foreign bacteria, or things that might hinder or kill the fermentation. After you have done that, bring to a boil 1 gallon of distilled or filtered water in a stainless steel pot. Do not use city tap water as the chlorine and other additives in it will kill the SCOBY or not allow the tea to ferment. Once the water comes to a boil, add 1 1/4 to 1 1/2 cups of sugar and stir it in till it dissolves. We recommend organic cane sugar, but you can use white sugar as it is all used up in the fermentation process and you won't be ingesting it as sugar. Turn the heat off and add 6 bags of green or black tea, or 6 teaspoons of loose tea and let it steep for at least 10 minutes. We let it steep for about 20 minutes. The reason we do this is because the longer you steep it, the more nutrients you get from the leaves for the SCOBY to grow. Do not use herbal teas, some of them contain oils that the SCOBY does not like. Once you have made a few batches, feel free to experiment though.
Once the tea had cooled to room temperature, add 10 to 15% of already made kombucha (roughly 2 cups) and the SCOBY mushroom. If you get the SCOBY from someone, it should come with enough liquid to start your fermentation. If it doesn't, you can just use white vinegar. Cover your jar with a cloth and place a rubber band around it to hold it in place and to keep bugs and flies out Let it sit in a warm and dark place for 5 to 10 days. 70 to 85 degrees works the best. The longer you let it sit, the stronger and less sweet it will taste. Experiment with this as well to find the taste that you like. Your Kombucha will produce a second SCOBY every time you make some. The original is called the mother, and the second one is called the daughter. You can use this to make additional batches, or to replace older ones. You can use them in cosmetic applications, or they make great compost for your garden. Some people even grow extremely large SCOBY's, dry them to a leather state and makes sculptures out of them, pretty cool looking!!!
If you let your kombucha ferment for a lot longer, don't throw it out. It will turn into a living culture of vinegar. This has it's own health benefits that we are very excited about.
Please, do some research on Kombucha as there is a lot of information out there, as we just scratched the surface here today.
If you are wondering where to get your Kombucha SCOBY or your Kifer grains. We have them for sale. Please contact us at pineandprairietradingpost@yahoo.com if your interested in purchasing some. Or, just leave us a note here on the blog. Feel free to contact us if you have other organic and healthy living questions as well. We love to help.
Have a great week everyone! Live happy and healthy!!
Ed and Amy
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