Alternating Your Greens?

You MUST Alternate Your Greens in Your Smoothies and Juices.

They say variety is the spice of life. Well variety is also important for your health as well. Green smoothies & juices are wonderful for your health. I drink one almost every morning these days, but little did I know I was doing it all wrong.


Smoothie, sounds simple, drop in some kale, splash of OJ, water, some berries and a banana. Blend and voila, instant fountain of youth right? Not really.

I had heard before you should mix it up a little, but I liked what I was making and I like to stick with what works, well apparently this does not work out so well for your body.

Greens all have alkaloids which can be poisonous in large quantities. Each family of greens has a different type of alkaloid. Think of alkaloids as natures self defense mechanism. It prevents a crop from being devoured completely by some ravenous animals. 

So mixing up which greens you juice or use in your smoothies not only provides a wider range of nutrients, it prevents alkaloid build up.

You should rotate your greens according to family:

• Crucifers: kale, collards, arugula, cabbage, bok choy, radish greens, mustard greens, broccoli
• Amaranth: spinach, chard, beets
• Asteraceae: dandelions, leaf lettuce, Romaine lettuce
• Apiaceae: parsley, cilantro, anise, celery, chervil, cumin, dill, fennel, parsnip
• Poaceae: wheatgrass 

Try using 2 or 3 different types of greens every couple of weeks to obtain optimal nutrient intake and prevent any alkaloid build up.

Disease or Deficiency....Folate

Folate Functions:

Folate (a.k.a Vitamin B9) is essential for cell growth and development and nervous system functioning. It is vital to fetal nervous system development and helps regulating histamine.

It helps to:

• support red blood cell production and helps prevent anemia
• prevent homocysteine build-up in the blood (homocysteine is attributed to heart disease)
• allow nerves to function properly
• prevent osteoporosis
• prevent dementia

Folate vs Folic Acid:

There is a difference between Folate and Folic Acid. Folate comes from natural food sources, whereas Folic Acid is a man made synthetic form of Folate, used in most supplements and in fortified foods. Some researchers have suggested that there is a link between Folic Acid (Not Folate) and Cancer. Other research has said there is no link. Here is a link that provides a little more info on the subject. Again, I am not a Dr. but I always side with natural sources over synthetics any day.

Possible Causes of a Folate Deficiency:

• Dietary deficiency (eg, alcoholism, dietary fads)
• Malabsorption (eg, celiac disease, inflammatory bowel disease)
• Poor intake
• Old age
• Excess alcohol consumption
• Poor intake due to anorexia
• Excessive urinary excretion

Signs and Symptoms of a Folate Deficiency:

• Irritability
• Mental fatigue, forgetfulness, or confusion
• Depression
• Insomnia
• General or muscular fatigue
• Gingivitis or periodontal disease
• Restless Leg Syndrome 
• Some types of Cancer (esophageal, colon, lungs, uterus, cervix)
• Nervous system related problems with the hands and feet

Recommended Daily Allowance of Folate:

• 0-6 months: 65 micrograms (mcg)
• 6-12 months: 80 mcg
• 1-3 years: 150 mcg
• 4-8 years: 200 mcg
• Males 9-13 years: 300 mcg
• Males 14 years and older: 400 mcg
• Females 9-13 years: 300 mcg
• Females 14 years and older: 400 mcg
• Pregnant females of any age: 600 mcg
• Lactating females of any age: 500 mcg

Food Sources of Folate:

Foods Containing Folate	mcg
Lentils, 1 cup cooked	358.38
Pinto Beans, 1 cup cooked	294.12
Garbanzo Beans, 1 cup cooked	282.08
Spinach, 1 cup cooked	262.8
Black Beans, 1 cup cooked	256.28
Navy Beans, 1 cup cooked	254.8
Kidney Beans, 1 cup cooked	230.1
Beef liver, braised, 3 ounces	215
Collard Greens, 1 cup cooked	176.7
Turnip Greens,1 cup cooked	169.92
Lima Beans, 1 cup cooked	156.04
Beets, 1 cup raw	148.24
Romaine Lettuce, 2 cups	127.84
Dried Peas, 1 cup cooked	127.4
Avocado, 1 cup	118.26
Papaya	115.52
Mustard Greens, 1 cup cooked	102.2
Peanuts, 1/4 cup	87.6
Sunflower Seeds, 1/4 cup	79.45
Quinoa 42.5g	78.2
Asparagus, 1 cup raw	69.68
Cauliflower, 1 cup raw	60.99
Broccoli, 1 cup raw	57.33
Bell Peppers, 1 cup raw	42.32
Winter Squash, 1 cup baked	41
Oranges	39.3
Celery, 1 cup	36.36
Strawberries, 1 cup	34.56
Cantaloupe, 1 cup	33.6
Summer Squash, 1 cup raw	32.77
Onions, 1 cup raw	30.4
Cabbage, 1 cup raw	30.1
Pineapple, 1 cup	29.7
Tomatoes, 1 cup raw	27
Raspberries, 1 cup	25.83
Fennel, 1 cup raw	23.49
Carrots, 1 cup	23.18
Kale, 1 cup cooked	16.9
Swiss Chard, 1 cup cooked	15.75
Mushrooms - Crimini, 1 cup	12.18
Parsley, 2 tbs	11.55

If you are having trouble reaching the recommended amounts through your diet (which is always best) consider a Folate Vitamin Supplement. 

Please note that consuming large amounts of Folate or Folic Acid can mask the symptoms of a B12 deficiency.

Disclaimer: I am not a doctor nor a scientist, just someone trying to find answers independently for an affliction. Please seek the advice of a medical professional before making drastic changes to your diet or taking supplements. Preferably a functional medicine doctor. And remember, I am just some person on the internet, so please don't take my word (or anyone's) as the gospel. Do your own research, communicate with your doctor and find a solution that you are comfortable with. It is your body and your life.

Disease or Deficiency....Biotin

As I mentioned in a previous post, I will be doing a series of posts regarding Vitamin and Mineral deficiencies and the symptoms of those deficiencies.

The first Vitamin I will discuss is Biotin.

Biotin Functions:

Biotin helps the nervous system function properly. It also helps provide healthy hair and skin. Biotin may also help those with Diabetes control their blood sugar level.

Possible Causes of a Biotin Deficiency:

Biotin deficiency is seen many times in those that consume raw egg whites. There are a number of reasons not to consume raw eggs, so add this to the list.

Something to take note of, pregnant women have a higher risk of a Biotin deficiency. A Biotin deficiency in a pregnant woman may cause infant malformations such as cleft palate. 


Signs and Symptoms of a Biotin Deficiency:


Dermatitis- Dry or scaly skin
Hyperesthesia- Increased sensitivity to touch
Paresthesia- The sensation of "pins & needles" or numbness
Keratoconjunctivitis- Inflammation of the cornea and conjunctiva
Anorexia or Loss of Appetite
Anemia
Alopecia- Hair loss
Muscle Pain
Nausea
Fatigue
Depression
Weakened Immune System

Recommended Daily Allowance of Biotin:


The US does not provide an RDA of Biotin because deficiency of Biotin is so rare, however, many sources including the Mayo Clinic state the following guidelines:

• Infants and children—
  • Birth to 3 years of age: 10 to 20 micrograms (mcg).
  • 4 to 6 years of age: 25 mcg.
  • 7 to 10 years of age: 30 mcg.
• Adolescents and adults—
  • 30 to 100 mcg.

Food Sources of Biotin:

Foods Containing Biotin	mcg
Peanuts, 1/2 cup:	73
Filberts, 1/2 cup:	51
Almonds, 1/2 cup:	34
Peanut butter, 2 Tbs:	32
Wheat Germ (2 Tbs):	12
Soy protein isolate, 1 oz:	8.5
Egg, 1 large cooked:	8.1
Cashews, 1/2 cup:	8.9
Low fat yogurt, 1 cup:	7.4
Whole Wheat bread, 1 sl.:	6
Haddock, 3.5 oz cooked:	6
Sweet potatoes, canned, 1/2 cup:	5.5
Swiss chard, cooked, 1/2 cup:	5.3
Salmon, 3.5 oz cooked:	5
Nonfat milk, 1 cup:	4.9
Tomato sauce, 1/2 cup:	4.7
Carrots, 1/2 cup, cooked:	3.9
Avocado, half:	3.6
Carrot, 7.5" raw:	3.6
Papaya cubes, 1 cup:	3.1
Banana, one:	3.1
Pork, 3.5 oz cooked:	3
Tuna, 3.5 oz canned:	3

If you are having trouble reaching the recommended amounts through your diet (which is always best) consider a Biotin vitamin supplement. 

Disclaimer: I am not a doctor nor a scientist, just someone trying to find answers independently for an affliction. Please seek the advice of a medical professional before making drastic changes to your diet or taking supplements. Preferably a functional medicine doctor. And remember, I am just some person on the internet, so please don't take my word (or anyone's) as the gospel. Do your own research, communicate with your doctor and find a solution that you are comfortable with. It is your body and your life.

Let Food Be Thy Medicine....Disease or Deficiency?

Recently I have had some health issues. I have been displaying MS type symptoms. I have had red flags in the past, and just ignored them once they subsided, but this go around, it is much much worse, and ignoring it is no longer an option.

My mother was diagnosed with MS about 10 years ago. I saw her take her shots as she was told, but still progressed with her condition (not to mention the nasty side effects that came with those shots). I have decided that I am not going to take the conventional route as far as my battle is concerned. Since there is no conventional cure for MS, I have decided to delve into the "alternative" medicine arena.

As I have been doing research, I have discovered many vitamin and mineral deficiencies that mimic MS as well as a host of other "diseases." And now I wonder, how many of these "diseases" are really deficiencies?

Don't get me wrong, I know not everything can be cured with a diet change, but how much can be? When you go to the doctor for a condition, for the most part they treat an individual symptom and never delve deeper into the person's lifestyle or diet.

Hippocrates once said "Let food be thy medicine and medicine be thy food." Western society has lost touch with that mind frame. It is as if we don't want to take responsibility for our conditions. It is easier to not make a change, and just turn a blind eye to what changes we could make to better our lives.

That all being said, I am going to post my research on different vitamins and minerals, and the signs of deficiencies. All of this information can be found on various websites and books, but I am compiling them in one place for myself, and for anyone else who wants to use it.

Disclaimer: I am nowhere near a doctor or scientist, just someone trying to find answers independently for an affliction.

The Dirty Dozen

There are actually a little more than 12 on this list, because the original list published by The Environmental Working Group grouped a few items together which I have separated on this list.

For those of you who don't know, the Dirty Dozen is a list published yearly by The Environmental Working Group based on the Department of Agriculture's data regarding pesticide residue. The Fruits & Veggies on this list are the worst of the worst.

It is estimated that by buying at least the items on this list organic, you can reduce the amount of pesticide that you consume by up to 80%. 

So without further adieu:

1. Apples 
2. Celery
3. Cherry Tomatoes
4. Cucumbers
5. Grapes
6. Hot Peppers
7. Nectarines (imported)
8. Peaches
9. Potatoes
10. Spinach
11. Strawberries
12. Sweet Bell Peppers
13. Kale/Collard Greens
14. Summer Squash

When shopping off of this list, please remember to keep in mind the things you buy that have these things in them. Like Grape Juice and Apple Juice or .....gasp French Fries. Potatoes have a disturbing amount of chemicals applied to them, which means those delicious salty fries, are terribly bad for your health in more ways than the obvious. 

Non-GMO Buying Guide

Found this Non-GMO buying guide and thought I would share. It is at the end of this post.


For those of you not up to date with all the crazy terrible stuff going on with our food supply, a GMO is a Genetically Modified Organism.

These are crops that have been tinkered with by scientist under the guise of improving the food supply or increasing the food supply. Companies like Monsanto create crazy pesticides and for the crop to withstand such harsh chemicals, they have created what many (including myself) call Frankenfood.

Basically, they are taking what God, Mother Nature, whom or whatever you believe in, made, and making it some science experiment. And guess who the guinea pigs are? You guessed it, YOU, ME and YOUR INNOCENT CHILDREN (oh and these rats).

They look happy and healthy don't they? So when people say there is nothing wrong with GMO, take a look at that picture and you tell me if they are safe.

Oh, and did I mention that Monsanto was one of the producers of Agent Orange? Do a Google image search if you want to see the horrors that Agent Orange has done. I will not post any here because they are way too disturbing. I could barely stomach looking at them for a few seconds.

There are two ways to shut down companies like Monsanto.

First, make your voice heard. Yell from the rooftops that this will not be accepted anymore. Tell everyone you know. And join movements like March Against Monsanto, global protest May 25th 2013. I will be at one, I suggest you find an event near you and show the world, governments and Monsanto that we will NOT be their guinea pigs anymore.

Second, and most importantly, protest with the almighty dollar. You can make all the noise you want but if you don't back in up with your $$, companies like Monsanto will not care. You have to show them that we mean business and hit them where it hurts, and that would be their pockets. Support companies that don't use GMOs. Without labeling it is hard to say who uses them and who doesn't, so this list below may help. But at this point, the only way to truly know you aren't getting GMOs is to buy organic.

If you are in Florida, one of the easier ways to buy organic is through Annie's Buying Club. I have been a member for about a month and LOVE it. I did a price comparison guide you can find here. The cost saving for organic was huge, and it was close in price to the non-organic produce. I suggest you check them out. If there isn't a location near you, sign up to be a coordinator and bring them to your town.

If you are in the Seminole, Madeira Beach, West St. Pete area and are interested in joining, leave a comment below. I am trying to set up a pick up spot in our area.

As promised the non-GMO guide.

GreenPeaceGMOshoppers Guide by Children Of Vietnam Veterans Health Alliance

Storing Kale and Other Greens

So there is a ton of sites with a ton of tips on how to store Kale or Lettuce prior to use. So I figured I would throw my hat in the ring too.

Here is how I do it, I am not the first or the originator of this method, just something I read about a while ago, tried, and liked, so here it is.

First I thoroughly wash my leafy green, in this case Kale. To do this, I tear the leaves off of the stalk (my blender can't handle the stalk without leaving chunks when I make smoothies) and then let it soak for about 5 minutes or so. Once it has soaked, I place the kale in the strainer part of my salad spinner and spray it with water.


Then I spin the Kale in the spinner removing as much of the excess water as possible.

After the Kale is dry-ish, lay it flat on a tea towel (a.k.a kitchen towel).

Roll the Kale in the towel.

Them wrap the ends of the towel with rubber bands to hold the contents in. You will end up with a tootsie roll shape.

Then just place your tootsie roll of Kale in your vegetable drawer if you have the room, if not, I have put mine on any shelf in the refrigerator.

In my opinion the Kale stays fresher longer this way. I use this method with my Romaine Lettuce as well with equally good results.

Clearing out the Coloring

My first step to livin' clean(er): Clearing out the Coloring!

When I first decided to make a change for my family, the first thing to go was food coloring and anything with artificial colors. That meant getting rid of all of my pretty cake/cookie decorating toppings and icings. This was probably one of the easier things to eliminate from our diet because we aren't really a big sweets family. They were reserved for special occasions, and since those are only a few times a year, we haven't really missed it. To the left is a picture of the stuff I got rid of. My mother-in-law was happy to take these off my hands. And even though I would prefer no one use them, not everyone shares my new found passion for ridding their pantry of things like food coloring. 

One of the things that was a little annoying to get rid of was my daughter's multivitamins. And to be 100% honest, I didn't get rid of them. I am taking them (those things were expensive!) Obviously I care more about my kids health than my own (and what mom does't) so I took one for the team and bought them some new gummy vitamins at CVS with no artificial colors.

Here are some of the things that Food Coloring has been linked to:

Blue #2

Increases the incidence of tumors in lab rats.

Citrus Red #2
It is toxic to lab rats and can cause tumors in the bladder and other organs. This food coloring is used on oranges to make them appear more vibrant in color! All the more reason to buy organic!!

Green #3

Increased the chances of bladder and testes tumors in male lab rats.

Red #3

In 1990 the FDA banned this in cosmetics because it was recognized as a thyroid carcinogen in animals, BUT it is still allowed in our food. Not sure how that makes sense "Hey don't put this on your skin, it causes cancer, but sure ingest it, I am sure it is safe for your insides" Come on FDA, do your job and protect Americans.

Red #40 

Has been shown to accelerate the appearance of tumors in lab mice. It can also cause allergy like reactions in some, and hyperactivity in some children. This artificial color is highly used in foods and cosmetics.

Yellow #5

Can cause sever hypersensitivity and hyperactivity and other behavioral effect in children.

This is a big one for those with kids with "ADD" or "ADHD." I put those in quotes because I am not sure if all the kids diagnosed really have these disorders or are reacting to the crap we unknowingly put in their little bodies. And instead of a doctor saying "hey lets try to eliminate some things from your child's diet and see if that helps your situation" they pull out their prescription pad and pump our kids full of more chemicals.  

Yellow #6

Caused tumors in the adrenal glands in lab animals. It can also cause sever hypersensitivity in children.

So your best bet, just pull the food coloring out of your families diet as soon as possible. I understand that many of you have a ton of things that have food coloring in them and can't afford to throw it all away and start from scratch. In that case, my recommendation is to just not replace it with more crap when you consume the crap you already have. So when you are finally out of that box of Kraft Mac & Cheese, don't buy another one. Learn to make it from scratch (which is super easy and healthier anyway) and when you go to the store buy the real food items instead of that box of stuff. That's the way I am making my change, one day at a time.

Quick Mac & Cheese

Stop eating that boxed stuff! 

Here is a recipe for some really really fast and easy Mac & Cheese, and that is what I shall call this recipe.

Really Fast and Easy Mac & Cheese

Ingredients

• 1 pound of elbow macaroni (any fun shape)
• 1 1/2 cups of milk
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 cups shredded cheese or more depending on how cheesy you want it (you can use Cheddar  Colby  Monterrey Jack, whatever you prefer)
• 1/4 teaspoon of mustard powder

If you want to make this a meal, add some chicken or ham if you want, you can throw some steamed veggies in there too.

Instructions

1. Follow the package directions for your pasta, drain and set aside. (Reserve a little of the liquid in a bowl just in case you need it later.)
2. In the saucepan used for the pasta, warm the milk on medium low heat. Whisk in the flour a little at a time to reduce lumps. Whisk continuously for about 4 minutes until the sauce has thickened.
3. Reduce heat to low and slowly add cheese about a half a cup at a time (just eyeball this, no need for a measuring cup). Then add the salt and mustard powder. Keep stirring until the cheese is completely melted and smooth.
4. Remove from heat and toss noodles into the pot and stir until well incorporated. If it is too thick you can add a little bit of the reserved pasta water if needed. At this point you can add your cooked chicken or ham or any other add ins you would like to make this a meal.

Annie's Buying Club pricing vs. Publix, Earth's Origins & Fresh Market

So I spent the weekend comparing the prices of various markets organic to what I got in the Annie's Buying Club share this week. Just a reminder, here is what my share looked like and what was included:

-1/2 lb Collard Greens                           
-1/2 lb Rainbow Chard
-1/2 lb Broccolini                                  
-1 lb Asparagus
-1/2 lb Kale                                          
-1/2 lb Cilantro
-1 1/2 lb Apples                                    
-6 oz Blueberries
-1 1/2 lb Vine Ripe Tomatoes                
-1 lb Kiwis
-1/2 lb of Ginger                                    
-1 lb Lemons
-5 lbs Japanese Sweet Potato                
-1 1/2 lbs Romaine
-2 1/2 lbs Bananas                                
-1 lb Zucchini
-1 lb Strawberries                                  
-1 lb Eggplant
-1 head Garlic


I went to Publix and priced out their comparable organic produce as well as their non-organic produce. Then I went to Earth's Origins which is a health food type store in St. Petersburg and Fresh Market which is similar to Earth's Origins but a little nicer. I wanted to go to the Saturday Morning Market, but I just couldn't find the time this weekend with all the errands, birthday party and Rays game. There just wasn't enough time in the day.

Here are my findings:

Publix Organic Produce: $78.40, this did not include the following: Rainbow Chard, Collard Greens, Broccolini, Kale, Ginger, Garlic, Blueberries or Cilantro

Publix Non-Organic Produce: $38.67, this did not include Rainbow Chard or Broccolini

Earth's Origins: $65.79, this did not include Brocolini or Garlic

Fresh Market: $49.45, this did not include Ginger, Bananas, Garlic, Asparagus or Kiwi

**Also note that I could not find Japanese Sweet Potatoes so I priced it out as just plain Sweet Potatoes.

Here is a link to the detailed breakdown.

So all in all I think Annie's Organic Buying Club was a GREAT deal. It was much cheaper than any of the organic foods I found, and not much more than Publix's Non-Organic prices. So for a few bucks more than your regular produce you can buy wholesome organic produce that is not laced with pesticides and made from GMOs.

Annie's Organics 4/15/13 Share

Picked up my first share of Annie's Organics Friday.

It contained:

-1/2 lb Collard Greens            
-1/2 lb Rainbow Chard
-1/2 lb Broccolini                    
-1 lb Asparagus
-1/2 lb Kale                            
-1/2 lb Cilantro
-1 1/2 lb Apples                      
-6 oz Blueberries
-1 1/2 lb Vine Ripe Tomatoes  
-1 lb Kiwis
-1/2 lb of Ginger                      
-1 lb Lemons
-5 lbs Japanese Sweet Potato  
-1 1/2 lbs Romaine
-2 1/2 lbs Bananas                  
-1 lb Zucchini
-1 lb Strawberries                                
-1 lb Eggplant
-1 head Garlic


Storing Tips:

Storing Collard Greens:
Do not wash them. Wrap them in damp paper towels in an open plastic bag in the refrigerator until you are ready to use them. Should last about 5 days.

Storing Rainbow Chard:
Do not wash them. Wrap them tightly in a plastic bag in the refrigerator until you are ready to use. Should last about 5 days.

Storing Broccolini:
Do not wash them. Wrap them tightly in a plastic bag in the refrigerator until you are ready to use. Should last about 4 days.

Storing Asparagus:
Do not wash them. Fill a glass with water and put the asparagus stems in the water. Cover the asparagus and glass with a plastic bag. If this is not an option wrap the stalk bottoms in a damp paper towel and store in the refrigerator crisper.

Storing Kale:
Do not wash them. Wrap them tightly in a plastic bag in the refrigerator until you are ready to use. Should last about 5 days.

Storing Cilantro:
Do not wash them. Fill a glass with water and put the cilantro stems in the water. Cover the cilantro and glass with a plastic bag. Cilantro should stay for a week, change water as it becomes cloudy. If this is not an option wrap the stems bottoms in a damp paper towel and store in the refrigerator crisper.

Storing Apples:
Do not wash them. If already ripe, store apples in the fruit drawer of the refrigerator. Apples should last a couple weeks. Be sure to keep apples away from other produce, as they will cause other produce to spoil faster.

Storing Blueberries:
Do not wash them. Store in the refrigerator. Remove any spoiled blueberries to reduce spoilage.

Storing Tomatoes:
Do not wash them. In warmer climates, store in the refrigerator, stems up.

Storing Kiwi:
Once ripe, store in the refrigerator in a bag. Kiwi should last about 5 days.

Storing Ginger:
Store unpeeled ginger in the freezer for up to 6 months, let thaw before use. If you don't want to freeze it, you can store unpeeled ginger in the refrigerator for about 3 weeks. Once peeled, wrap in plastic wrap in the refrigerator for about a week.

Storing Lemons:
If you are intending to use them within a few days, you can store them on your counter for about a week. Store in the crisper drawer of the refrigerator in a plastic bag for about 5 weeks.

Storing Japanese Sweet Potatoes:
Do not refrigerate, this will alter their taste. At room temperature they will last about a week. Put in a loose bag on the counter.

Storing Romaine Lettuce: Wash and fully dry lettuce (using a salad spinner if you have one helps cut drying time considerably), then place in a bag in the refrigerator. My favorite way is to wash and dry in a salad spinner, then I lay the lettuce out on a tea towel (fancy word for a kitchen towel) after they dry for about 20 minutes, I roll the lettuce up in the towel and use rubber bands on the ends (picture I giant tootsie roll). Then I put this in the refrigerator. The lettuce stays really nice for about a week.

Storing Bananas: 
If the bananas are not ripe and you would like to speed the process, put them in a brown bag, add an apple to speed up process even more. I never put bananas in the refrigerator (I say never, but I did this once, and it didn't go well, so NOW I never do it) because it slows the ripening process BUT turns the skin brown. Not a pretty site. So if I have too many bananas and I just can't eat them in a few days, I peel them, cut them in about 4 pieces and I toss them in a small freezer bag. Then I have them any time I want to make a smoothies. I have been known to buy 10lbs of bananas at a time and just cut them up and freeze them.

Storing Zucchini: 
You can store unwashed zucchini on the counter for about a week. I have heard not to put Zucchini in the refrigerator, but I have and I think they were fine. But the recommendation is to store on the counter. If you can't use the zucchini in time, finely shred the zucchini and put it in a freezer bag to use in zucchini bread or muffins later. They will last in the freezer for about 3 months.

Storing Strawberries: 
I have been told to not wash berries before storing. I do, I just make sure to dry them really well after. I make sure to pull out any questionable ones, and store the others in the refrigerator (single layer is always the best).

Storing Eggplant: 
You can store on the counter for a few days, but I store mine in the refrigerator. I clean them off and wrap them in a tea towel and put them in the vegetable drawer on the refrigerator. I have stored mine for about a week and a half this way, but the sooner they are used the better.

Storing Garlic: 
You can store garlic for months at room temperature, a paper bag is an ideal place for garlic. Do not refrigerate as it can go bad faster or start sprouting.

Steps toward my 2013 Livin' Clean(er) goals:

One step closer to our garden.

This weekend we tilled our back yard and bought 240 lbs of steer manure compost! Oh and by we, I mean my husband. It was a hard job (at least it looked that way from inside the air conditioned house.)

One step closer to eating more organic food.

I joined Annie's Organics Buying Club. I try and buy as much organic produce from the Saturday Morning Market in Downtown St. Petersburg, but I wanted to see how Annie's compares to the Market. My first pickup will be this Friday. What I plan on doing is comparing my share from Annie's to buying the same produce at the Market, The Fresh Market, Earth's Origins and the organic section of my local Publix.

One step closer to BPA-Free living.


 I ordered a food processor (I haven't had a food processor in over a year, so I am excited to be getting a new one). I chose the Hamilton Beach 70670 Chef Prep 525-Watt Food Processor. I found it on Amazon for $35.75. It was also available at Walmart.com for about the same price, but I prefer Amazon and their free shipping is super fast. Just an FYI, as an added bonus, this food processor is BPA-Free.

2013 Goals for Livin' Clean(er)

As my first post I find it fitting to go over the goals I have for this year to live a healthy lifestyle. These are kinda in order, but may change as time goes by. Some will be rather simple and cheap and others will be costly and hard to do. So I am going to go with the flow and make healthier choices as I go, and applaud all my achievements as I go along, and try to cut myself a little slack if I make a not so healthy decision here and there. And if you are headed down the same journey, I recommend that you do the same.

That all being said, here are my goals.

1. Remove any and all artificial food colorings from my families diet (especially my children's)
2. Reduce (or eliminate) foods with high fructose corn syrup & corn syrup
3. Reduce (or eliminate) foods with partially hydrogenated oils 
4. Reduce (or eliminate) foods with BHA & BHT (I will explain these in a later post, but believe me, worth removing from your diet)
5. Reduce (or eliminate) processed foods
6. Remove any plastic products with BPA and replace them with either BPA-Free plasitcs or glass/stainless steal (preferable, but pricier)
7. Eat more vegetable based meals
8. Eliminate GMOs from diet
9. Eat Organic (local if possible)
10. Start my own garden

I am sure this list will grow as time goes on.