Goddess of the Garden » Raw Info http://www.goddessofthegarden.com Raw Foods for Health and Wellness Tue, 06 Jul 2010 13:50:28 +0000 en hourly 1 http://wordpress.org/?v=3.0 http://www.goddessofthegarden.com http://www.goddessofthegarden.com/wp-content/mbp-favicon/c-favicon.ico Goddess of the Garden The Benefits of Wheatgrass Juice http://www.goddessofthegarden.com/2010/04/the-benefits-of-wheatgrass-juice/ http://www.goddessofthegarden.com/2010/04/the-benefits-of-wheatgrass-juice/#comments Thu, 01 Apr 2010 18:36:46 +0000 admin http://www.goddessofthegarden.com/?p=248 wheatgrass

“Wheatgrass” is simply sprouted wheat. There are several stages of sprouting wheat kernels or berries. Very short sprouts can be dried and ground for a sugar substitute; fully-grown wheat sprouts, of course, are the high stalks of wheat harvested by farmers for more wheat berries. In between these is wheat grass, several inches of green, grass-like leaves sprouted from wheat berries. The juice from this grass is full of health benefits, some of which are discussed below.

Healing

Wheatgrass helps restore a balanced state in the body (homeostasis), creating an environment that is unfriendly for the growth of pathogens and “bad” bacteria.

A University of Texas Cancer Center study indicated cancer-inhibiting qualities in wheatgrass juice, due to the high chlorophyll content.

Anemia can be helped by the ingestion of wheatgrass juice. (see “Blood” below for more information)

Nutrition

The nutritional profile of wheatgrass is impressive. It is full of amino acids, which are the basic components of protein. It also has around 30 enzymes, calcium, iron, magnesium, beta-carotene, potassium, and zinc.

Skin

Creams, ointments, and lotions made with wheatgrass juice soothe sunburn and other burns. It can help itchy rashes and heal acne as well. Even soaking in a bath to which a cup or so of wheatgrass juice has been added can soothe and heal skin.

Cleansing

The saponins in wheatgrass juice are responsible for the “foamy” appearance of the juice, but they also help detoxify the body by boosting the lymphatic system.

Wheatgrass juice is said to remove mucus and other toxins from the body, making it an ideal internal cleanser.

The chlorophyll in wheatgrass juice purifies water, changing the chemical composition of some water additives, such as fluorine, into harmless ones. A small amount of wheatgrass juice added to the water used to wash produce helps remove toxic pesticides, preservatives, or other chemicals.

Blood Benefits

Wheatgrass juice is almost 70 percent chlorophyll, and the chlorophyll molecule closely resembles that of the human hemin molecule. Hemin, which has iron as its central component, binds with protein to produce hemoglobin. Chlorophyll has magnesium rather than iron as its central component, but is otherwise strikingly similar to the hemin molecule. Thus, wheatgrass helps build red blood cells, making it an all-around blood-builder and a good treatment for anemia.

The boosting effect wheatgrass has on the blood helps alleviate high blood pressure.

The high nutritional value of wheatgrass juice also contributes to feeling satisfied after drinking it. It is assimilated quickly by the body, which also contributes to appetite satisfaction.

Wheatgrass juice gives you energy, which helps motivate you to exercise and be more active, contributing to weight loss and maintenance.

]]> http://www.goddessofthegarden.com/2010/04/the-benefits-of-wheatgrass-juice/feed/ 0 Top 5 Healthiest Dark Green Vegetables http://www.goddessofthegarden.com/2010/01/top-5-healthiest-dark-green-vegetables/ http://www.goddessofthegarden.com/2010/01/top-5-healthiest-dark-green-vegetables/#comments Fri, 22 Jan 2010 14:22:07 +0000 admin http://www.goddessofthegarden.com/?p=243 Eating Greens

Remember when your parents used to load your plate up with veggies and not let you have any dessert until you finished every last bit? They may have known that veggies were good for you but did they know just HOW good those dark green vegetables were?

Take a look at Popeye and his spinach. He would down a can and practically lift a car. Impressive wasn’t it? Maybe the general idea isn’t so far fetched. We get a lot of nutrition from those greens.

Five of the healthiest dark green vegetables include broccoli, kale, spinach, romaine lettuce and Swiss chard. These vegetables, identified by their dark green color, are rich in antioxidants and usually have large amounts of phytochemicals like Vitamin C.

If you’ve turned on the television in the past three years, antioxidants have been all over the news. They’ve been proven to help reduce the risk of cancer and strengthen the immune system.

Many foods tend to lose nutrients when cooked. The great thing about these dark green vegetables is that you can find them easily in your grocery store and they taste great with little or no cooking, leaving much of their nutrients intact.

Here is some important information about these healthy veggies:

Broccoli is a fun vegetable for kids because it feels like you’re eating a small tree. In fact, the little buds are actually tiny flourettes that contain more than twice the amount of Vitamin C of an orange.

Some facts about broccoli you may not already know include:

* Broccoli is a great source of fiber, both soluble and insoluble. It not only meets both types of fiber needs, but it’s also a rich source to add to your diet.

* Research has shown indole-3-carbinol – found in the phytonutrients of broccoli – actually deactivates a metabolite which can become cancerous.

* Broccoli also helps restore sun-damaged skin, reduces the risk of heart disease, and boosts the immune system. At the same time, it also promotes healthy bone growth due to its massive amounts of calcium.

Kale is a slightly bitter, leafy green with a huge amount of folic acid and potassium. Try some kale in your stir-fry. You may just find yourself thoroughly impressed.

* The folic acid found in kale is a great addition to your diet if you suffer from poor hair, skin and nails.

* In addition, the potassium helps to promote the breakdown of lactic acid in muscles after a workout, and is a great food to help prevent muscle soreness in the recovery process.

Swiss chard is similar to spinach, with a little more of an earthy undertone. Rich in Vitamins C and K, as well as calcium, Swiss chard is a great addition to salads.

* Vitamin K helps promote healthy eye and brain function. The next time you have to spend hours staring at a computer screen or studying for that big exam, try some Swiss chard and let your mind be at ease knowing your brain is getting the nutrients it needs.

Spinach is a lean mean green antioxidant-packing machine, rich in flavor and in Vitamins A and C, and iron.

* Spinach is loaded with important vitamins and minerals to promote healthy brain function as well as strong bones and muscles.

* Next time you have a salad, try it with spinach instead of lettuce for a little variety and a big explosion of taste.

Lettuce may be the last thing that comes to mind when you picture dark green vegetables. While many of the lighter shades of lettuce, such as iceberg, have very little nutritional value, the darker the color, the more they have to hide.

Romaine lettuce, while still made up mostly of water, is packed with antioxidants and fiber.

The darker green the leaf, the more folic acid is present, which prevents heart disease.

Even though lettuce seems so simple, look at some of its complex attributes:

* Lettuce is great for diets since it’s very low in calories.

* Magnesium, found in romaine lettuce, does wonders in revitalizing muscular tissues, the brain and the nerves.

* The chlorophyll-packed juice in lettuce is very helpful in maintaining normal hair color.

* Lettuce is high in iron, which helps the formation of red blood cells.

* Lettuce may help in treating insomnia, acid indigestion, colitis, constipation, gout, stress and many other diseases as well.

While you might have been forced to eat your dark green veggies as a kid, now you know why it was so important. Even today, your dark greens are vital to your health and well-being. Try these dark greens in some new recipes; you just might surprise yourself and actually enjoy it!

]]> http://www.goddessofthegarden.com/2010/01/top-5-healthiest-dark-green-vegetables/feed/ 4 The Benefits of Himalayan Salt http://www.goddessofthegarden.com/2009/12/the-benefits-of-himalayan-salt/ http://www.goddessofthegarden.com/2009/12/the-benefits-of-himalayan-salt/#comments Wed, 09 Dec 2009 13:00:20 +0000 admin http://www.goddessofthegarden.com/?p=238 pink himalayan salt

I use Himaylan Pink Salt at home for flavoring foods. I had never even heard of it until some raw foodie friends recommended it and now I don’t use anything else.

When most people hear the word “salt,” they think of sodium chloride. This is what is commonly sold in stores, and usually has one or more of the following added to it: calcium silicate (anti-caking agent), dextrose (sugar), and iodine.

Himalayan salt is different. It comes from an old lake bed (the lake evaporated in the past) in northern Pakistan at the base of the Himalayan mountains.  It is hand-mined, hand-washed, and sun dried. Its crystal structure is not unlike precious gems, and proponents of the salt make all sorts of claims about its benefits. Here are some of the suggested uses and benefits of Himalayan salt.

1. Air purifier

It is said that a large chunk of Himalayan salt placed near the computer or television reduces the effects of the radiation these appliances emit. It also has been credited with neutralizing second-hand cigarette smoke in the air and absorbing other airborne impurities. It is especially effective when heated, such as when the salt chunk is made into a lamp.   

2. Skin cleanser

Himalayan salt contains magnesium and bromine, which have a cleansing and detoxifying effect on the skin. This makes it especially beneficial for those suffering from dermatitis due to allergies. Mix some of the salt with a gentle skin cleanser or water and use on the skin, massaging it well. Rinse.

3. Brine

Himalayan salt can be made into a brine, or sole, that has various uses. To make the brine, mix a few crystals with pure spring water. When they dissolve, mix in a few more. Keep doing this until the crystals no longer dissolve. Then, you can use the brine for a variety of things, such as:

* Toothpaste – Add undiluted brine to your toothpaste to clean your teeth, strengthen your gums and freshen your breath.

* Upper respiratory and sinus health – Heat brine in a pot and inhale the steam. Cover your head with a towel to keep the vapor near your face. Inhaling the steam can help ease headaches associated with sinusitis and other factors.

If you use a neti pot to cleanse and flush your nasal passages, you can use Himalayan salt. Add 1/2 teaspoon to a full neti pot.

* Health drink – Add 1/4 teaspoon of brine (up to 1 teaspoon is considered okay) to 8 ounces of pure spring water and drink. Do this in the morning on an empty stomach and continue drinking pure water throughout the day. This drink can help balance your body’s pH and, with a little lemon juice added, it helps balance your electrolytes.

Himalayan salt can be used in fine crystal form as a substitute for table salt as well.

All salt is not created equal. The refined, iodized, commercial salt sold in stores is a far cry from natural Himalayan salt. Don’t try to subsititute commercial salt in any of the above suggestions – it’s entirely different, and could cause problems if used as described above.

]]> http://www.goddessofthegarden.com/2009/12/the-benefits-of-himalayan-salt/feed/ 2 How to Make Your Own Dried Fruit http://www.goddessofthegarden.com/2009/11/how-to-make-your-own-dried-fruit/ http://www.goddessofthegarden.com/2009/11/how-to-make-your-own-dried-fruit/#comments Wed, 25 Nov 2009 19:28:54 +0000 admin http://www.goddessofthegarden.com/?p=223 Why not lay aside some of summer’s bounty as dried fruit? It is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.
Equipment
You can dry fruit using very simple implements you probably have on hand, or you can use more specialized equipment. If you live in a hot, dry climate, all you need is a screen, a cloth, and the sun. More humid climates require an oven or a home dehydrator. Even in a humid climate a sunny day may do the trick – you can even dry fruit in your parked car with the windows cracked.
Kinds of fruit
Nearly all fruit can be dried by one method or another, as long as it is just ripe, not overripe. If your fruit is already overripe, you can use it to make fruit leather.
Preparing the fruit
Technically, you don’t need to do anything to the fruit besides dry it; but steam blanching for 2-5 minutes can increase the shelf life of the fruit by destroying decay-producing enzymes. And dipping the fruit in various types of solutions can enhance color retention. A universal dip that works for all fruits is made by mixing 2 tablespoons of powdered ascorbic or citric acid (or five 1-gram vitamin C tablets, crushed) with 1 quart of water. Dip fruit for 5 minutes.
Methods
-Fruit leather
Berries, apples, peaches, and bananas are good choices for fruit leathers. Puree seeded, pitted, peeled raw fruit in a food mill or blender and pour it no more than 1/4″ deep onto a parchment-paper lined cookie sheet with sides. Dry the puree in a 135 degree oven for 8-10 hours. Then, turn the leather out onto another lined cookie sheet, peel off the original parchment paper, and continue the process for another 8-10 hours. You can use a spoon handle to keep the oven door cracked so it will not get too hot.
-Sun drying
Nearly all fruits lend themselves to this method. You will need some sort of screened frame, which you can make yourself by stretching screen or cheesecloth over old picture frames. If you use window screens or other metal screening, lay a cloth over the screen before placing the fruit on it. Cover the fruit-covered screen with cheesecloth or another screen to keep away insects and birds. Bring the screens in at night. After about two days, turn the fruit and continue leaving it in the sun for another two days.
-Commercial dehydrator
Expect to pay anywhere from $35-$250 for a dehydrator, depending on the size and brand. With that variable a price range, you can probably find one that fits your needs. They do, of course, use electricity.
-Oven drying
You may want to use an oven thermometer in order to get the right oven temperature, 145 degrees, which will need to be maintained with the oven door ajar (for circulation and temperature regulation). It will take 4-12 hours for the fruit to dry completely – dry small batches at a time or it will take a long time.
Preservation/packaging
Once your fruit is dry, place it in airtight containers such as glass jars or zip-top plastic bags. Light and moisture destroy dried fruit quickly, so put such containers into a paper bag in a cool, dry place.Drying fruit is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.

Dried Apples

Drying fruit is simple, economical, and requires little in the way of special equipment. Because there is no long cooking involved, drying fruits preserves more nutrients than canning. And children often prefer this high-fiber snack to candy. You can dry fruit whole, sliced, chopped, or as fruit “leather.” Here are some of the basics of dried fruit.

Equipment

You can dry fruit using very simple implements you probably have on hand, or you can use more specialized equipment. If you live in a hot, dry climate, all you need is a screen, a cloth, and the sun. More humid climates require an oven or a home dehydrator. Even in a humid climate a sunny day may do the trick – you can even dry fruit in your parked car with the windows cracked.

Kinds of fruit

Nearly all fruit can be dried by one method or another, as long as it is just ripe, not overripe. If your fruit is already overripe, you can use it to make fruit leather.

Preparing the fruit

Technically, you don’t need to do anything to the fruit besides dry it; but steam blanching for 2-5 minutes can increase the shelf life of the fruit by destroying decay-producing enzymes. And dipping the fruit in various types of solutions can enhance color retention. A universal dip that works for all fruits is made by mixing 2 tablespoons of powdered ascorbic or citric acid (or five 1-gram vitamin C tablets, crushed) with 1 quart of water. Dip fruit for 5 minutes.

Methods

-Fruit leather

Berries, apples, peaches, and bananas are good choices for fruit leathers. Puree seeded, pitted, peeled raw fruit in a food mill or blender and pour it no more than 1/4″ deep onto a parchment-paper lined cookie sheet with sides. Dry the puree in a 135 degree oven for 8-10 hours. Then, turn the leather out onto another lined cookie sheet, peel off the original parchment paper, and continue the process for another 8-10 hours. You can use a spoon handle to keep the oven door cracked so it will not get too hot.

-Sun drying

Nearly all fruits lend themselves to this method. You will need some sort of screened frame, which you can make yourself by stretching screen or cheesecloth over old picture frames. If you use window screens or other metal screening, lay a cloth over the screen before placing the fruit on it. Cover the fruit-covered screen with cheesecloth or another screen to keep away insects and birds. Bring the screens in at night. After about two days, turn the fruit and continue leaving it in the sun for another two days.

-Commercial dehydrator

Expect to pay anywhere from $35-$250 for a dehydrator, depending on the size and brand. With that variable a price range, you can probably find one that fits your needs. They do, of course, use electricity. I recommend the Excalibur. You can read my review of it here.

Preservation/packaging

Once your fruit is dry, place it in airtight containers such as glass jars or zip-top plastic bags. Light and moisture destroy dried fruit quickly, so put such containers into a paper bag in a cool, dry place.

]]> http://www.goddessofthegarden.com/2009/11/how-to-make-your-own-dried-fruit/feed/ 3 Superfoods by David Wolfe http://www.goddessofthegarden.com/2009/11/superfoods-by-david-wolfe/ http://www.goddessofthegarden.com/2009/11/superfoods-by-david-wolfe/#comments Wed, 25 Nov 2009 19:05:26 +0000 admin http://www.goddessofthegarden.com/?p=216 Superfoods is a book written by nutritionist and superfood guru David Wolfe. In his book he describes the top 10 super foods and their health properties. His arguments are based on solid research. The Top 10 Superfood list includes:
* Goji Berries – Fountain of Youth
* Cocoa – Raw Chocolate
* Maca. – Andes Aphrodisiac
* Bee Products – Royal Jelly, Bee Pollen, Honey, Propolis
* Spirulina – Protein Queen
* AFA – Blue Green Algae
* Marine Phytoplankton
* Aloe Vera – Essence and Egyptian Secret of Immortality
* Hempseed – Superfood of the Future
* Coconuts – Symbol of Paradise
Also included as superfoods in his honourable mention section are:
Acai, Camu Camu Berry, Chlorella, Incan Berries, Kelp, Noni and Yacon.
The author describes each superfood in detail, its health properties and uses in nutritious and delicious recipes. Superfoods contain a vast amount of vitamins, minerals, antioxidants, enzymes, essential fatty and amino acids and should be an important part of our daily healthy diet. Superfoods also help us to maintain a healthy weight and improve our immune system. They nourish our muscles, skin, hair, inner organs and help us to increase our general well-being.
The book is printed on eco-friendly paper using vegetable based ink.

superfoods book

Superfoods is an awesome book written by nutritionist and superfood guru David Wolfe. In the book he describes the top 10 super foods and their health properties. His arguments are based on solid research and his experiences with these foods. His Top 10 Superfood list includes:

* Goji Berries – Fountain of Youth

* Cocoa – Raw Chocolate

* Maca. – Andes Aphrodisiac

* Bee Products – Royal Jelly, Bee Pollen, Honey, Propolis

* Spirulina – Protein Queen

* AFA – Blue Green Algae

* Marine Phytoplankton

* Aloe Vera – Essence and Egyptian Secret of Immortality

* Hempseed – Superfood of the Future

* Coconuts – Symbol of Paradise

Also included as superfoods in his honourable mention section are:

Acai, Camu Camu Berry, Chlorella, Incan Berries, Kelp, Noni and Yacon. The Yacon syrup he mentions caught my eye. It is a sugar substitute and is native to the Andean region of South America. The Yacon plant is related to the sunflower and has edible leaves. The syrup is freshly pressed from the Yacon root, which contains high quantities of antioxidants and potassium. It is:

* Non-glycemic

* Low-calorie

* Natural and raw

* Pesticide-free

* Improves calcium and magnesium absorption and strengthens bones

* High in antioxidants

* Cholesterol reducing

* Improves the absorption of vitamins, especially Vitamin B

* Regulates the digestive system

* Improves friendly intestinal flora growth

* Reduces symptoms of blood sugar disorders (type 2 diabetes, hypoglycaemia etc)

* Vegan

Yacon syrup can be substituted for any other sugar in any recipe, in your muffins, coffee or swirled around in your breakfast oatmeal.

Wolfe describes each superfood in detail, its health properties and uses in nutritious and delicious recipes. Superfoods contain a vast amount of vitamins, minerals, antioxidants, enzymes, essential fatty and amino acids and should be an important part of our daily healthy diet. Superfoods also help us to maintain a healthy weight and improve our immune system. They nourish our muscles, skin, hair, inner organs and help us to increase our general well-being.

The book is printed on eco-friendly paper using vegetable based ink.

]]> http://www.goddessofthegarden.com/2009/11/superfoods-by-david-wolfe/feed/ 2 Hemp Seed an Ideal Ingredient for Potluck Recipes http://www.goddessofthegarden.com/2009/11/hemp-seed-an-ideal-ingredient-for-potluck-recipes/ http://www.goddessofthegarden.com/2009/11/hemp-seed-an-ideal-ingredient-for-potluck-recipes/#comments Fri, 06 Nov 2009 19:08:36 +0000 admin http://www.goddessofthegarden.com/?p=209 Chinese Hemp Noodles Recipe By KristensRaw.com Honors the Culinary Roots of Hemp Seed

hemp seeds

Winnipeg, Manitoba (November 5, 2009) – Hemp seed is an ancient superfood that is now gaining popularity among modern nutritionists and foodies alike. The oldest known use of hemp seed as a food was in China thousands of years ago, so it is only fitting that the hemp foods pioneer Manitoba Harvest Hemp Foods & Oils is spreading the word about hemp’s many nutritional merits by sharing a recipe for Chinese Hemp Noodles by KristensRaw.com.  More delicious recipes featuring hemp food ingredients can be discovered at www.manitobaharvest.com/recipes.

With a soft texture, attractive sesame seed-like appearance and nutty flavor similar to pine nuts and sunflower seeds, Manitoba Harvest Shelled Hemp Seed is a versatile and delicious ingredient that can be added to a myriad of recipes.  The most popular use of shelled hemp seed is sprinkled on top of a salad or tossed inside.  Hemp oil is a delicious salad dressing base for those that make their own, or is an easy and nutritious supplement to a store-bought dressing.  It has an attractive emerald green color due to its rich content of chlorophyll, a powerful antioxidant.  Both of these are key ingredients in the Chinese Hemp Noodles recipe below.

“People all over are learning that hemp seed is nature’s best and most-balanced source of omega-3 and omega-6 Essential Fatty Acids,” says Manitoba Harvest President and co-founder Mike Fata. In addition to the high concentration of EFAs, hemp foods have a strong digestible protein profile, abundant fiber, and a wealth of minerals and natural antioxidants including Vitamin E and chlorophyll.  “The overall protein content in hemp seed is comparable to soy beans without the hormone inhibitors found in soy, and there is more protein than that found in nuts, other seeds, meats, dairy products, fish and poultry,” adds Fata.  It’s an added bonus that Manitoba Harvest hemp foods are eco-friendly products made from non-GMO hemp seed that is grown without pesticides or herbicides.

Scientists in Canada, a country where hemp agriculture is experiencing a vibrant rebirth, recently performed a study to determine hemp seed’s potential for helping to maintain heart health.  Published in the April 2008 edition of the Canadian Journal of Physiology and Pharmacology, the report “Cholesterol Induced Stimulation of Platelet Aggregation is Prevented by a Hempseed-Enriched Diet” highlights the elevated concentration of Gamma Linolenic Acid (GLA) in the test subjects, and notes that the heart health benefits may be attributable to the increased levels of GLA.  Hemp seed is a plentiful and rare plant food source of the “super” omega-6 GLA.  “There are only four significant natural sources of GLA: Hemp Seed, Evening Primrose, Borage, and Black Courant,” says Fata.  “Of these, hemp seed is the only whole food source that has a wide variety of culinary functions.”

Founded in 1998, Manitoba Harvest Hemp Foods & Oils is the world’s largest vertically-integrated, farmer owned hemp food manufacturer. The company strives to create the healthiest hemp foods, to educate the public about healthy lifestyle choices, and to support sustainable and organic agriculture. Manitoba Harvest is proud to partner with Renewable Choice Energy to reduce their environmental impact through wind power and carbon offsets. For more information, please visit www.manitobaharvest.com. 

Chinese Hemp Noodles

By www.KristensRaw.com

Yield: 4 servings

Sauce:

3 tablespoons water
3 tablespoons Manitoba Harvest hemp oil
2 tablespoons organic, vegan red wine (or more!)
2 tablespoons miso
2 tablespoons raw agave nectar
1 tablespoon fresh ginger, grated
2 teaspoons tamari, wheat-free
1/4 cup Manitoba Harvest shelled hemp seeds

Noodles Blend:

4-5 zucchini, peeled and spiralized into noodles*
1-2 red bell peppers, stemmed, seeded and minced
 
Place the noodles and the minced bell pepper(s) in a large bowl and toss. Blend all of the sauce ingredients together, except for the hemp seeds. Pour the sauce into a glass mason jar and stir in the hemp seeds. Just before serving, pour about 1/2 cup of the sauce over the noodles blend and toss to mix. Add more sauce if desired. Store any left over sauce in a glass mason jar and use as a dip for veggies or dressing for salad.

 Variations:

* If you don’t have a spiralizer or turning slicer, use a vegetable peeler and make fettuccini-style noodles.

~ Add 1/2 cup chopped cilantro or parsley to the noodles blend
~ This sauce is scrumptious served as a dressing over chopped Swiss chard and cucumbers

]]> http://www.goddessofthegarden.com/2009/11/hemp-seed-an-ideal-ingredient-for-potluck-recipes/feed/ 0 Why Are Goji Berries Good for Your Health? http://www.goddessofthegarden.com/2009/08/why-are-goji-berries-good-for-your-health/ http://www.goddessofthegarden.com/2009/08/why-are-goji-berries-good-for-your-health/#comments Tue, 11 Aug 2009 15:04:12 +0000 admin http://www.goddessofthegarden.com/?p=195 Goji Berries

Perhaps you’ve heard of the newest addition to the team of superfoods we’re only beginning to discover – Goji Berries.  Actually, Goji berries aren’t new to people in Tibet, the Himalayas and China; however, they’re fairly new to western civilization and boy are we glad they’re finally here!

Goji Berries, The Newest Superfood

Goji berries, also called wolfberries, are rich in antioxidants including carotenoids like beta-carotene and zeaxanthin.  Zeaxanthin is known to protect the retina of the eye and may protect against developing macular degeneration.  Goji berries are also known to:

* protect liver and enhance liver function
* improve eyesight
* improve sexual function and fertility
* boost your immune function
* improve your circulation

Wolfberries contain many nutrients including:

* 11 essential and 22 trace dietary minerals
* 18 amino acids
* 6 essential vitamins
* 8 polysaccharides and 6 monosaccharides
* Essential fatty acids, linoleic acid and alpha-linolenic acid
* beta-sitosterol and other phytosterols
* Beta-carotene and zeaxanthin, lutein, lycopene and cryptoxanthin, a xanthophyll
* Phenols
* Calcium
* Potassium
* Iron
* Zinc
* Selenium
* Riboflavin
* Vitamin C
* Beta-carotene
* Polysaccharides

Now that’s a superfood! 

How Goji Berries Taste And How To Eat Them

Said to taste both sweet and sour, Goji berries are red and have a chewy texture.  They can be eaten raw, brewed into a tea, made into a juice or added to foods like soups or stews.  They’re also good with nuts and other dried fruits as a trail mix. 

To add Goji berries to your diet you can eat them by the handful or add them to granola and cereal.  Combine them with other fruits and veggies in a smoothie for a tasty and healthy treat.  Mix with nuts and berries for an afternoon snack or add them to cookies. 

Originally only found in obscure health food stores, you can now find Goji berries in many mainstream super markets and certainly at your local whole foods store or market.  Add them to your diet and start reaping this superfood’s amazing benefits.

]]> http://www.goddessofthegarden.com/2009/08/why-are-goji-berries-good-for-your-health/feed/ 6 RawFu Magazine http://www.goddessofthegarden.com/2009/05/rawfu-magazine/ http://www.goddessofthegarden.com/2009/05/rawfu-magazine/#comments Fri, 29 May 2009 23:31:03 +0000 admin http://www.goddessofthegarden.com/?p=168 rawfu magazine

I have been meaning to post about this magazine but I have been so busy! Anyway, I got my May issue and it is AMAZING!!!!! No really, I am completely bowled over by how fabulous it is. I think I will be stalking the mail lady every month now.

The articles were awesome and the pictures were incredible. This is one heckuva magazine.

Subscribe at RawFu.

]]> http://www.goddessofthegarden.com/2009/05/rawfu-magazine/feed/ 2 Storing Raw Nuts and Seeds http://www.goddessofthegarden.com/2009/03/storing-raw-nuts-and-seeds/ http://www.goddessofthegarden.com/2009/03/storing-raw-nuts-and-seeds/#comments Thu, 19 Mar 2009 21:01:29 +0000 admin http://www.goddessofthegarden.com/?p=137 raw almonds

My first attempts at eating more raw foods usually consisted of making almond milk and making various raw deserts with nut based crust. I had never purchased raw nuts much before that and had no idea that they required cold storage.

When I made almond milk for the very first time I noticed one almond was floating while the rest were submerged in water. I wondered if that particular almond had gone bad but didn’t give it much thought. Then about 2 weeks later I made a second batch of almond milk and this time close to two dozen floated to the top of the water while the majority stayed submerged.

This time I decided to do some Internet research and found rancid nuts float. I also learned that nuts go rancid pretty fast… as in a couple weeks. This is do to the oil in the nuts. They start to go rancid when exposed to light, heat, and moisture and I had been keeping them in a pantry where they were often exposed to light and warmth.

How you store your nuts will of course depend upon how many you have and how fast you go through them. I am about to place a co-op order for about 100 pounds of various raw nuts and seeds. I will be dividing them up and putting a few pounds each and in glass jars that will go in the refrigerator. The others will be carefully packaged and put in the freezer. In the refrigerator they should last about four months and in the freezer they will stay good for about eight months.

But are they still raw if you freeze them? Yes! Nuts and seeds freeze with very little damage because they have low water content unlike fruits and veggies. They will sprout just fine after freezing and only a living nut or seed can sprout. :)

]]> http://www.goddessofthegarden.com/2009/03/storing-raw-nuts-and-seeds/feed/ 7 The Live Food Factor http://www.goddessofthegarden.com/2009/02/the-live-food-factor/ http://www.goddessofthegarden.com/2009/02/the-live-food-factor/#comments Thu, 19 Feb 2009 19:30:05 +0000 admin http://www.goddessofthegarden.com/?p=118 fruity rainbow

I have lots of raw food books, probably about 3 dozen in all. I can say with certainty though that the very BEST raw food book you can ever read is The Live Food Factor. It is the raw food Bible…there is just no equal. It has over 650 pages of fantastic, unparalleled info on the raw food lifestyle and the concept of natural hygiene.

It was written by Susan Schenck, LAc, MTOM,  a raw food eater who began eating raw with miraculous results. She ended up wanting to know every there was about why raw food is superior to cooked and the idea for this book was born. After she wrote her first draft she impressed a natural hygiene expert named Victoria Bidwell, PhD, EdD. Bidwell and Schenek teamed up to finish the book together. There are two forwards in the book too, written by Dr. V. Vetrano and Victoria Boutenko. That is some amazing talent that wrote this book!

So what makes it different than ALL other raw food books? The sheer amount of information! Other raw food books mention studies in passing or they mention only 2 or 3 scientific studies that prove raw is better. This book documents nearly 70 scientific studies done on the raw versus cooked debate. Most of them are listed alphabetically in an appendix so you can browse the scientific proof in the raw pudding one tantalizing detail at a time. Most raw food books are short on the science but not this one!

It also delves into so much more information I barely know where to start. live food factorIt covers just about everything you can think of. It has many personal testimonials with before and after pictures. It has many stories of people who cured their cancer and other debilitating diseases with the power of raw food. It delves into many of the nutritional controversies we are bombarded with. It has tips on going raw and staying  raw. It has lengthy sections on common pitfalls and raising raw children. And it has some recipes and great recommendations for other raw recipes books.

If you can only afford to get ONE book on this topic. It should be,  hands down, The Live Food Factor.

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