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Month: July 2012 - Organic Lifestyle Magazine Month: July 2012 - Organic Lifestyle Magazine

Why Organic Food Is More Expensive

Grocery Shopping Makes Me Angry

I used to love to shop—especially at the farmers market. All those rows of beautiful, colorful, fruit and veggies. You could find anything—everything! It was paradise. But the last few times I went shopping, I didn’t enjoy the experience at all.

It wasn’t the long lines and the swarms of people; I avoid shopping on the weekends and during the “rush hour.” What makes me angry is the limited supply of organic produce and the outrageous prices.

One of the farmer’s morganic food cost infographicarkets I frequent shelves all of its organic produce along one short wall.  I’d estimate 23 linear feet of refrigeration and shelving. Turn around and you will see at least ten times as much conventional produce, at much lower prices. This particular market caters to the local Asian and Hispanic population, selling exotic greens and rare fruits, along with the staples we all use. I want to try cactus and funny looking eggplant, dragon fruit and star fruit, but none of these choices are organic.

In the farmer’s market where I do the bulk of my shopping, there was an entire row of peppers and an entire row of cucumbers, and not one of them was organic. And nearly every organic item was priced at twice the price per pound. If the conventional item was 99 cent a pound, the organic equivalent’s sticker read 1.99 per pound. There are exceptions of course. Organic watermelon was four times the price of conventional.

Why do we pay more to avoid being poisoned by our food?

Why Is Organic Food More Expensive?

Certified organic food is more expensive for several reasons. First and foremost good old supply and demand. Normally when we hear those magic words we think that the price was merely jacked up as high as the market will bear. But the truth is, when you only look at the short term costs, organic farming does cost more—at least in upfront labor costs, post harvest handling, marketing, and distribution.

According to the Food and Agriculture Organization of the United Nations, this is true around the world. They state:

  • “Post-harvest handling of relatively small quantities of organic foods results in higher costs because of the mandatory segregation of organic and conventional produce, especially for processing and transportation;
  • Marketing and the distribution chain for organic products is relatively inefficient and costs are higher because of relatively small volumes.”

Organic certification also adds considerable cost to the small farmer, both in fees and labor.

When we buy organic meats and dairy, we know the animals’ care and treatment was considerably better than that of animals raised in factory farms. The conventional big business practice is to leave these pitiful animals standing in filth, crowded in bins. They are fed low- cost GMO laden feed and shot full of antibiotics and hormones to keep them alive until they can be butchered.  Yes, of course, this inhumane treatment is less expensive than raising free range, organic fed, healthy animals. It is illegal to abuse a pet, yet when it comes to raising cows, pigs, sheep, chickens, and turkeys, we allow horrific, unspeakable animal cruelty to be the accepted norm.

Farming is much the same. In the short term it is cheaper to grow huge fields of one crop, to dump chemicals into the earth and spray with pesticides, to strip the land, than it is to rotate crops, replenish the soil naturally, and grow healthy pest resistant and disease resistant plants.  Instead, over time more and more chemicals are used to yield the same crops. But our fertile earth is dying, stripped of minerals and the healthy bacteria that ensures nutrient rich food.

The Cost of Conventional Agriculture

Although the current costs of conventional food are low, the true cost is so much higher.  It’s not just the little known fact that conventional farming is highly subsidized by the government, while organic farming is not. The true cost of today’s cheap conventional food does not reflect destruction of our farmlands, the health of the farm workers exposed to pesticides, or the effect on the health of every man, woman, and child eating foods with substandard nutrients contaminated with pesticides and herbicides, not to mention the genetically modified atrocities that disrupt fertility and damage our organs.

How Do We Make Organic Food Less Expensive?

Once again quoting the Food and Agriculture Organization of the United Nations:  “As demand for organic food and products is increasing, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.”

So let’s keep up the demand. But we can do more.

Once, several years ago, I was visiting a friend in Kansas City, Missouri. She took me to her favorite grocery store, Wild Oats. It was a medium sized store, the size of a regular grocery store back in the day before we super sized everything. Although all the prices seemed reasonable, there were no signs telling me which produce was organic. My friend laughed. All of the produce and meat sold in Wild Oats was organic. And not one of the foods on their shelves contained MSG, hydrogenated oils, or other known harmful additives. Can you imagine what a joy it would be to shop if every grocery store sold nothing but organic, healthy food?

We have the power to take this country back from big business, to protect our most valuable resources—our land, our seed banks, our future. Write to your senators and congressmen. Call for a ban on factory farming, conventional farming, and GMO foods. Tell them organic farmers should be subsidized, not giant corporations that are raping the land. Push for laws to protect and support family farms including a waiver of inheritance taxes. And above all, stop purchasing hormone laden, antibiotic laden milk and meat. Buy organic meat, dairy and produce, even though it is more expensive. Most importantly, grow your own organic food! We have the power to render these poisoned foods obsolete by refusing to purchase them.

Organic Food Expensive Infographic




Healthy Food Choices

Does Eating Vegan, Organic, or Gluten-Free Make You Healthier?

There are many different trends now in the food industry. Many Americans are becoming more aware of the current state of public health in this country, as well as of the numerous issues surrounding conventional and factory farming. As a result, they have begun to buy more foods that are labeled all-natural, organic, vegan, non-GMO, vegetarian, and so on. Others are required to buy foods with these healthier-sounding phrases on their labels because of medical concerns such as Celiac disease.

Gluten-Free Foods

Celiac disease is an autoimmune disease triggered by the consumption of gluten, which causes permanent damage to the intestinal villi. This negatively affects the body’s ability to absorb vital nutrients.This condition is diagnosed now more than ever before. Its prevalence has spread awareness about gluten in general since many people never even knew what gluten was before Celiac became such a buzzword. Non-diagnosed people have also begun to experiment with reducing or eliminating gluten from their diets to see if certain symptoms improve.

Health Food InfographicAt first, gluten-free food choices were hard to come by in stores and restaurants. One could only find them in a tiny spot in the frozen-foods section or the pasta aisle in health food stores and healthier grocery stores like Whole Foods Market or Trader Joe’s. The prices were exorbitant. However, people paid them and began to demand more gluten-free foods. Consequently, the supply increased, and now many regular chain grocery stores feature gluten-free aisles. In addition, certain restaurants, like PF Chang’s, offer gluten-free menus. Even fast food chains and stadiums have caught on—Domino’s Pizza now advertises gluten-free pizza and many stadiums sell gluten-free snacks. While prices for gluten-free foods have come down due to increased supply, they are still quite expensive.

Vegetarian and Vegan Foods

The majority of people interested in healthier eating, as well as animal rights, have seen the horrific videos about the treatment of animals in conventional factory farms. If you haven’t seen them, simply do a search for factory farming and you will get pages upon pages of graphic images and videos from organizations like People for the Ethical Treatment of Animals (PETA) and others who have exposed the truth of what actually goes on in these facilities. These images and videos have successfully turned many former meat lovers into hardcore vegans.

Cruelty aside, these videos and images have also exposed the truth about many issues including:

  • The lack of sanitation in these facilities
  • The rampant spread of disease among the animals
  • How meat from diseased animals is still processed and allowed into the American food supply

The media also now focuses more on the many benefits of plant-based diets. Multitudes of books, doctors, celebrity nutritionists and endorsers, documentaries, and other forms of media illustrate how consuming less (or no) meat can reduce obesity and improve many health conditions.

So whether it’s for the love of animals, for fear of eating chemically-altered food from diseased animals processed in filthy conditions, or for the love of clean arteries, more and more people are choosing to ditch meat or animal products altogether and eat only plants.

Organic, All-Natural, Non-GMO

Awareness continues to spread about how toxic pesticides, antibiotics, growth hormones, steroids, and genetically-modified foods are to nearly every system of the human body. Accordingly, more people now choose to alter their families’ budgets in order to accommodate the lofty cost of organic, all natural, and non-GMO food  and other products.

Soy is Not a Healthy Alternative

Many vegan and vegetarian foods contain high contents of soy. Soy appears on food labels as many different names (soy protein, hydrolyzed soy, soy lecithin, etc.), and many mistakenly believe it is a healthy alternative to dairy and animal products.

The soy industry has convinced the general public that soy is healthy. They point to Asian cultures, which have regularly eaten soy for thousands of years and look how healthy they are! This is only part of the story. These cultures have indeed consumed soy for thousands of years in their traditional diets. Those who have maintained these traditional diets do have higher levels of health and longevity. However, those cultures do not drink soy milk, eat soy burgers, soy cheese, tofurky, or other processed foods using soy products as binders, fillers, and protein substitutes. They eat small quantities of traditionally fermented whole soy foods like tofu, miso, tamari, natto, and seitan—the key words being: small quantities, fermented, and whole.

The highly processed soy food-like substances that would-be health-conscious Americans now massively consume are not healthier choices for the human body than the foods they are attempting to replace. According to Dr. Kaayla T. Daniel, author of The Whole Soy Story, “hundreds of epidemiological, clinical, and laboratory studies link soy to:

  • Malnutrition
  • Digestive distress
  • Thyroid dysfunction
  • Cognitive decline
  • Reproductive disorders
  • Infertility
  • Birth defects
  • Immune system breakdown
  • Heart disease
  • Cancer”

So What’s a Health-Conscious Person to Do?

Healthy eating is not necessarily about reading labels on packages. It’s more about avoiding the packages in the first place by choosing whole, real foods that you prepare yourself. Michael Pollan’s words “eat food, not too much, mostly plants” really sum it up. The “eat food” part refers to actual whole foods that are part of nature: foods that grow, run, swim, or fly. Chemically-altered food-like substances that sit in boxes on shelves for five years are not included in this description of food.

If you choose a gluten-free diet, eat whole grains that don’t contain gluten like quinoa, amaranth, millet, and buckwheat. If you are a vegetarian or vegan, don’t eat “veggie” burgers from box in the frozen section. Instead you can easily make your own from wonderful nutrient-rich plant foods like whole grains, mushrooms, beans, and chopped veggies, and bind them together with cooked grains like millet or quinoa. Don’t use soy milk as a substitute for dairy. It is healthier to get your calcium and vitamin D from plant sources and small amounts of sunlight. Instead of “healthy” sodas and sport drinks, just drink water or freshly brewed teas or fresh juices.

If you eat meat, research where your meat comes from and how it is processed. Look for the words “organic, pastured, grass-fed” for beef and lamb and look for “organic” and “pastured” for poultry. If this type of meat is too expensive or is not available, then you should either get the very best you can afford and consider reducing your meat intake.

If you have a busy schedule (and I don’t know anyone who doesn’t), learn to plan ahead. Make big batches and freeze meals in healthy portions so that the frozen foods you take to work are ones you made yourself with ingredients you can pronounce.

It’s a wonderful thing that more people want to live healthier lives. Gluten-free, vegetarian, vegan, and other diets can be healthy. Reading food labels and knowing what the long words mean is a daunting task. Why not just avoid foods that need labels in the first place? That is the best way to start living a healthier life.

Health Food Infographic




Your Guide to Fermenting Vegetables

The Lost Art of Preserving Food

I belong to a CSA and I sometimes find myself overwhelmed when large amounts of vegetables come in all at once. Although there are a variety of ways this produce can be preserved, I have found that fermentation is the best one for me.  Using this method preserves the vibrant colors, flavors, vitamins, minerals, and food enzymes since fermentation does not involve heat like with conventional canning methods.

In my explorations with food I have fermented beets, Sauerkraut, Kimchi, varieties of salsa, chopped jalapeno peppers, cucumbers, chopped garlic, and herbal blends including cilantro and chives.

History of Fermentation

Fermentation, drying, freezing, smoking, salting and sugaring foods were the methods used by our ancestors to keep food through seasonal shortages. Fermentation has been in practice for thousands of years and is still commonly used in other cultures throughout the world.

The art of fermenting vegetables is also becoming more common in the U.S. as more people are realizing the many health benefits of including fermented foods in the diet.

When you improve digestion, you improve absorption too

Do you suffer from food intolerance, constipation, irritable bowel syndrome, yeast infections, allergies or asthma? All of these conditions have been linked to gut health. Fermented foods will help to restore the proper balance of gut flora, and since 80 percent of your immune system is located in your intestines, making gut health a priority can be a proactive defense against disease. Furthermore, since fermented foods retain their enzymes, your body will utilize them in the digestion and assimilation of nutrients.

By fermenting in-season vegetables you can save money.

I’m sure we have all experienced produce spoiling before it was eaten. By preserving your surplus you can avoid this common problem. As an added bonus, you can save money by purchasing and preserving your produce while in-season, thus ensuring that you are getting the highest quality at the lowest price.

Aside from the initial cost of your fermentation vessels, there are minimal expenses to this process.  I have a crock for sauerkraut, and I use quart and pint size canning jars for fermenting and storing.

The basics – How to Ferment Vegetables

Typically, coarse sea salt and/or whey are used for the fermenting process. If you use whey, it can be obtained by draining plain cultured yogurt over cheesecloth or by pouring the accumulated liquid from the top of the yogurt container.

After deciding what to ferment, the typical process is to chop or finely grate the vegetables to increase the surface area which will be exposed to the brine.

Place the grated/chopped vegetables into a bowl and sprinkle with a coarse sea salt. The ratio is 2 T per 1 qt mason jar of vegetables, or 1- 1 ½ tsp of salt per 2 lbs of vegetables.  Use clean hands or a utensil to work the salt in. It may take a few minutes to pull the liquid from the vegetables, but soon you will have enough to cover the vegetables thoroughly when placed into your mason jars.

Fill the jar with the vegetables and juice and continue to press firmly to release more liquid and to remove any air pockets.

Usually no additional water is needed; however it can simply be added to completely submerge the vegetables. If there is a need for water, you should use filtered or spring water only. If at any point in the fermentation process you notice that the vegetables have lost moisture, you can always add more and incorporate it in.

Cover the jar with a cloth or paper towel and secure with a rubber band to keep insects out. Sealing your jar tightly at this point would cause pressure to build up which could cause breakage.

Leave the jar at room temperature for 4 to 7 days. The warmer the area, the faster the fermentation will occur. When you are satisfied with the taste, you can secure a cover and store in a refrigerator or a cool basement.

Being submerged in the salted brine will prevent the vegetables from growing mold. However, if you find mold growing on the top it can simply be removed and you will find that the vegetables underneath are still fine. I have not found mold to be an issue, but I am in the habit of smelling the product before using.

Use non-metal utensils when mixing or when removing vegetables from the container.

Fermented Vegetables Recipes

Kimchi

(fills 2 qt jars)

This recipe includes whey. Read the above instructions on obtaining whey. If you don’t have whey, you will add more salt using the 2 T per 1 quart mason jar.

  • 1 head Napa cabbage that has been cored and shredded
  • 1 bunch of green onions, chopped
  • 1 cup grated carrots
  • 1/2 cup grated daikon radish
  • 1 T fresh grated ginger
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp dried chili flakes
  • 2  T sea salt
  • ½ C whey

Place vegetables, ginger, red chili flakes, and salt and/or whey into a bowl and incorporate until you have released the juices. Fill 2 quart size glass jars with the mixture, while pressing down firmly until all the juices have risen to the top and cover the vegetables leaving 1 inch of space at the top of the jar. You can use a cabbage leaf over the top of the mixture to keep the vegetables submerged below the brine. Cover the jar lightly and keep at room temperature for about 4-7 days, then secure a cover and transfer to the refrigerator.

Salsa Verde

  • 1 lb tomatillos that have been lightly blanched and husked
  • 4 jalapeno peppers seeded and chopped
  • 3 cloves garlic peeled and crushed
  • Juice of 1 lime
  • 2 T unrefined coarse sea salt
  • 3T chopped cilantro

Toss tomatillos, peppers, garlic, lime juice, and salt in a food processor or blender and process until smooth, adjusting seasoning to taste. Transfer to a mason jar leaving 1 inch at the top of the jar, lightly cover and ferment at room temperature for three to five days, then secure a cover and store in the refrigerator.

Basic Salsa

See above for obtaining whey. If you don’t have whey, just add more salt using the 2 T per 1 quart size mason jar.

  • 2 large onions
  • 6 large tomatoes
  • 2 green peppers
  • 3 cloves of garlic
  • 6 jalapenos or to taste (seeded)
  • ½ cup fresh chopped cilantro
  • juice of three lemons or limes
  • 1/2 cup whey
  • 2 Tablespoons of sea salt
  • water if necessary

Run individual veggies through a food processor or chop by hand and combine in a large bowl. Add the salt and/or whey and stir well. Let sit for a few minutes and then put into jars leaving an inch at the top. Lightly cover and let sit at room temperature for 4 days, then cover and store in the refrigerator.

Fermented Garlic

  • 7 garlic bulbs
  • 1 T sea salt

This recipe is to fill a mason jar about ½ of the way full of chopped garlic cloves. Separate the heads of garlic into individual cloves and peel the skin off of each clove. Combine 1 T sea salt with 1 cup of water and pour into a 1-qt. mason jar, stirring well to dissolve. Lightly chop the garlic in a food processor and add to the salted water, add additional water if needed and stir. Cover lightly and set it aside at room temperature for at least three days or up to a week or until the garlic achieves the desired flavor, then cover and store in the refrigerator.

Preserving Herbs with Fermentation

I used to dry herbs but found they were lacking in flavor. Using the process of fermentation they remain vibrant in color and flavor and can be used to season your dishes.

Depending on the amount of herbs you are fermenting it may take a quart or a pint size jar.  Start by placing the washed herbs in a food processor until they have reached a finely chopped consistency. Add some water to make your brine (this should have the consistency of thick salsa).

In this state, you can get a better idea of the amount of salt that you will need to add by following the 2 T per qt size jar. Incorporate the salt into the mixture thoroughly before transferring it to mason jar(s), then cover lightly. Allow to ferment for 3- 4 days, then secure a cover and store in the refrigerator.

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Raw Hummus Recipe

How to make the best raw hummus ever!

I wasn’t crazy about raw hummus when I first tried it, I thought the uncooked garbanzo beans gave it a bitter aftertaste. I decided to do my own recipe, and after some experimenting, I am convinced that this is the best raw hummus recipe out there! In fact, I have grown to like this better than any cooked hummus I’ve had.

Ingredients

  • 3 cups dry garbanzo beans (soaked, sprouted, and rinsed)
  • 4 tablespoons sesame seeds
  • 1 lemon, juiced
  • 1 lime, juiced
  • 4 cloves garlic
  • 1 carrot, chopped or shredded
  • 1/2 cup oil (olive oil, flax seed oil, and coconut oil blend, equal parts)
  •  teaspoons sea salt
  • 1 teaspoon ground pepper or ground papaya seed
  • 2 tablespoons paprika
  • 3/4 teaspoon ground cumin
  • 3 tablespoons cilantro finely chopped
  • jalapeño pepper, ground cayenne pepper, or other spice (or hot sauce) to taste

Instructions

raw hummus recipe infographicSoak garbanzo beans for 24 hours (drain, rinse, and change water 4 times within the 24-hour period). You may need to soak them longer. The need to be just starting to sprout before you use them. Beans should be barely sprouted. Rinse beans well before using. In a food processor combine all ingredients except oil, and mix well. Add oil slowly until the desired texture is achieved (may need more or less oil than specified).

All ingredients are to taste, so play around and see what you like best. Coconut oil may be a little strange in this recipe to some, but I don’t taste it when it’s mixed with the flaxseed and olive oil. And the health benefits of coconut oil are why I add it. The flaxseed oil not only has excellent health benefits, it also introduces an additional, distinct nutty flavor to the dish that works well.

If you would like a thinner consistency, or you want to reduce the oil, you can add water.

You can garnish the dish with some cilantro and paprika on top.

Serve with your favorite vegetables and/or chips (raw blue corn kale chips is a recipe I am working on and I’ll bet it’ll be amazing with this), but make sure you throw in some pear slices! I know what you’re thinking, “Pears with hummus? Really?” Yes. I promise you, pears with hummus are simply amazing. You must try it.




Zucchini and Summer Squash

Summer Feasting

Zucchini and summer squash display such rapid middle of summer growth that some gardeners sneak out at night and gift their surplus on local doorsteps. If you discovered a mountain of summer squash in your garden or on your doorstep, steaming, sautéing, baking, grating raw in salads, slicing and dipping, dehydrating, and making noodle shapes for sauce are some of the many ways squash can be devoured.

Zucchini health benefitsUnlike the sweet fruits of summer, zucchini and summer squash are actually non-sweet fruits that tend to be easy to digest and very balancing to the body. So feel free to indulge and find new ways to eat these tender fruits. You’ll reap the health benefits these squash offer.

Recent studies have shown, zucchini and other summer squash rank in the top three foods high in antioxidant rich carotenoids like alpha-carotene, zeaxanthin, and lutein. Summer squash are also high in potassium, vitamin C, manganese, and vision preserving vitamin A, as well as B-1 and B-6. These nutrients support bone health including the health of the teeth, heart health, healthy weight, cancer prevention, collagen production (think beautiful skin) and eye health. Beyond eating them raw, steaming them with the skin intact (as opposed to boiling or microwaving), has been shown to be the best way to preserve those nutrients.

Summer squashes are members of the Cucurbitaceae family and are relatives of both the melon and the cucumber. All parts of summer squash are edible, including the flesh, seeds, and skin. For Native Americans, squashes were so prized they were coined as one of the “Three Sisters” along with corn (maize) and beans.

Zucchini can have a yellow skin, green skin, or striped and speckled skin. Black Beauty, Golden, Caserta, Cocozelle, Round, and Dark Green are some of the popular varieties and as one more bonus, zucchini is one of the summer squash types that produces edible flowers.

Golden Summer Crookneck and Early Prolific Straightneck are the varieties many of us refer to as summer squash and they are most often yellow in color – although they can also be pale green.

Scallop Squash, also called Patty Pan, can be white, pale yellow, or light green in color and are the shape of a thick sand dollar or saucer. Scallop Squash often have a sweeter flesh than other summer squash.

The trick to harvesting fresh zucchini and summer squash all summer is to plant in succession in late spring, sowing a few seeds every two weeks. This way if your neighbor doesn’t leave you a basket of these beauties, you’ll still be enjoying squash in salads or warmed up with fresh garden tomatoes, basil, and onions. Instead of high carb noodles, make spirals or ribbons with your squash and then indulge in pasta sauces over nutrient rich, hydrating (95% water), low-calorie summer squash.

Feeling adventurous? Find novel ways to make zucchini bread and zucchini chips. Your search engine will lead you to many recipes, both raw and cooked, that you will be proud to present at parties or for just you and your clan.




Fall Container Gardening

The price of organic kale, collards, and broccoli are likely to continue to increase. So even if you have room for just a few containers on your deck or balcony, if you act quickly, you still have time to grow some gorgeous winter greens.

Most garden centers and nurseries have potted starts of kale, broccoli, and collards available during the month of September. This is a good thing, because it’s a bit late to start winter greens from seed in most zones after Labor Day.

Kale and collards are easy to grow and are the best bets for greens that will winter over. Spinach and chard, if you have the space, make for tasty fall feasts, yet once winter comes, the delicate leaves of chard, spinach, and lettuce are likely to wither away.

If you have gardened in containers before, you might have a designated space and a few supplies on hand – potting soil and some two, three, or five gallon containers with drainage holes. For container gardening, choose a potting soil that has vermiculite or perlite added, and if you anticipate heavy rains, consider adding a bit extra to help with drainage. A small amount of coarse sand can be mixed into the potting soil either with, or in lieu of, the vermiculite or perlite.

Minerals have a magic all their own. By adding a balanced fertilizer to the potting soil on the day you transplant, you’ll be giving the winter greens an extra boost. And – no surprise – when you eat these greens, the living minerals from the healthy vibrant plant will enter all the hungry cells of your body.

If you are growing on a deck or balcony, you will want to choose smaller containers that are spread evenly so they don’t put too much weight on your given foundation.

With a yard or patio you have more options when choosing containers. A creative gardener can make use of dozens of objects — anything that will drain — and turn them into growing containers. Some may be quite unique and some purely functional and practical.

A five gallon bucket with holes pierced in the bottom is a classic example of a functional, practical, garden container. With two gallon containers, plant just one or two kale or collard plants. A five gallon container can hold two to four and, as you continue to harvest the outer leaves, these plants will produce for months.

If you find yourself inspired to start a fall container garden, have fun with it!   Maybe a few garage sales or thrift stores will help you to gather some outrageously shaped non-toxic gadgets that can be transformed into growing pots. .

The sooner you can get to the nursery or garden center in September, the better your chances of getting some starts. So cheers to you and happy gardening!




Natural Ways to Steam Clean Your Carpet

Carpet Cleaning is one of the most toxic things you can do in your home, both for the environment, and your own health. Here are some good alternatives to conventional carpet cleaning.

Steam cleaning your carpet is the number one way to get rid of stains and germs, but standard carpet cleaning solutions contain a lot of harsh chemicals that can be dangerous for human health and the planet. Fortunately, there are a few substitutes you can use that may be better for your family and the environment.

Why are Standard Carpet Cleaners Dangerous?

Most people have never looked at what is in the standard carpet cleaning solutions. Most cleaning solutions for use in steam carpet cleaners contain perchloroethylene, which makes people feel dizzy and sick if it is breathed in. Opening the windows when you steam clean your carpet is a must, but even with good ventilation your family will still be breathing in harmful chemicals during the cleaning process.

Even more worryingly, the chemicals you use on your carpet hang around in the fibers, potentially causing a health hazard for young children who play on the floor. As perchloroethylene is a known carcinogen, it is a good idea to keep it out of your home, particularly if you have a young family. Using a natural carpet cleaning solution in your steam cleaner protects your loved ones and stops harmful chemicals from being released into the atmosphere and the water supply.

How to Naturally Steam Clean Your Carpet

To make your own non-hazardous carpet cleaner that won’t destroy the planet, mix equal amounts of white vinegar and warm water. You can use this solution in a steam cleaner to gently lift out stains and sanitize your carpet. Vinegar is a natural anti-bacterial agent and the mild acidity of the solution helps to lift stains from the carpet fibers. For stubborn stains, use a higher ratio of vinegar to water in the steam cleaner.

To make the carpet smell delicious, add a few drops of eucalyptus or lemongrass essential oil to the cleaning solution. These harmless oils are released into the air when you clean the carpet, filling your home with natural fragrance.

To make a foaming carpet cleaning solution, you can mix natural dish soap or laundry soap with equal parts baking soda. Apply the foaming solution to stained areas before steam cleaning with warm water and vinegar. The vinegar helps to break down and remove the soap residue to leave your carpet looking clean and stain free.

Steam Cleaning Your Carpet

Choose a warm, dry day with low humidity to steam clean your carpet. Open the windows to allow air to flow through the house, helping the carpet to dry as quickly as possible.

Post contributed by Lucy Massey for Empire flooring.