Mike Adams’ Freaky Headlines

If you don’t know who Mike Adams is, you may as well get acquainted now. He is a revered health editor and writer (Natural News) , outspoken activist, and nutritional ICON. I really like nearly everything Mike has to say. So do a lot of other people based on the fact that he now enjoys a readership of somewhere around 1.2 MILLION regular subscribers.

I am an avid reader of Mike’s newsletters and stories. It was from Mike that I first heard of CODEX, he taught me about Liquid Zeolite, and he is always encouraging me to continue on my raw food journey with wonderful stories about broccoli’s cancer curing properties, and the benefits of juicing.

So anyway… Mike is on the back of the FDA at every turn around. The world needs MORE Mike Adams’. His most recent article is a doozy and once again Read the rest of this entry »

If you liked this post please consider subscribing (that orange button)
Or help us get the word out through Del.cio.us, Technorati, Stumble Upon, or Digg!(the rest of those buttons!)
Your quick and simple click will make the world of difference to us. THANKS!

Do you get 5-12 servings of fruits and vegetables every day?

I bet you would love to get your family eating more fruits and vegetables (and yourself too!) The  latest recommendation is 5 - 12 servings and I am pretty sure MOST people don’t eat nearly that!

I have some really sneaky ways to hide fruit and vegetable servings for my family member’s nutrition!

These days I don’t find it difficult at all to personally get my recommended fruits and vegetables. My house is loaded with fresh produce of all descriptions. Just in fruits I have fresh Read the rest of this entry »

If you liked this post please consider subscribing (that orange button)
Or help us get the word out through Del.cio.us, Technorati, Stumble Upon, or Digg!(the rest of those buttons!)
Your quick and simple click will make the world of difference to us. THANKS!

Roasted Herbed Potatoes

These are SO very delicious! Before I give you the recipe (too easy as well), I’ve mentioned before that I love The Pampered Chef. They have the best stoneware cooking vessels ever, as well as some wonderful dip mixes, and salsa additives! I am not a representative of this direct selling company, but these products are sold through home party type events. (Someone ELSE cooks and cleans!! YAY)

This is the baking dish I used to roast the potatoes. When using stoneware such as this, you don’t use soap to clean, do not have to pre-heat the oven…. and after a few usages, the vessel is stick-free!

So ON to the recipe! These are the VERY best ever when made with P.E.I. NEW Potatoes

Potatoes chunked in to bite sized peices (scrubbed skin on)

Place in a bowl… sprinkle some extra virgin cold pressed olive oil over them.

Use the other half of the onion you used for the salad! ;-) chopped

sprinkle some garlic powder, and some oregano, parsley, basil

Turn the oven on 350 degrees F,

Mix the potatoes well with the other ingredients dump in to baking vessel and bake uncovered for 30 minutes or so for single layer of potatoes. Turn once.

YUM :-)

If you liked this post please consider subscribing (that orange button)
Or help us get the word out through Del.cio.us, Technorati, Stumble Upon, or Digg!(the rest of those buttons!)
Your quick and simple click will make the world of difference to us. THANKS!

Salsa

There is nothing that reminds me more of summer than this home-made salsa. It’s because the rest of the year we just can’t get those really nice tasting fresh ingredients like we can from the local Farmer’s Market! Enjoy!

4 cups chopped tomatoes - (plum are better because they are less juicy, but regular round ones have MUCH more flavor)

3 green onions, stalk and root chopped

1/4 cup each of red onion, green pepper and red pepper chopped

1 garlic clove finely chopped (or pushed in the press)

1-4 jalapeno peppers finely chopped (a note that the HEAT in a jalopeno is in the whtie ribs and seeds inside. wear gloves to chop jalopenos and do not touch your eyes)

1/4 tsp sea salt and ground chili powder

1 tsp olive oil

ground fresh pepper

1 tablespoon of dried cilantro OR (preferably) a small bunch of chopped fresh leaves.

Juice of one lime

Mix it all up. Place in a covered dish and let sit for several hours to season. Serve with flax crackers, or nacho chips, or as a side to grilled chicken breast, or any other way you serve salsa. (on top of omelets?? YUM!)

ANOTHER way to have salsa:

I love to put my fresh salsa on a big green salad, or scoop it up with celery sticks, instead of salad dressing. It adds SO MUCH more wonderful fresh flavor to your chopped veggies!

If you liked this post please consider subscribing (that orange button)
Or help us get the word out through Del.cio.us, Technorati, Stumble Upon, or Digg!(the rest of those buttons!)
Your quick and simple click will make the world of difference to us. THANKS!

A recipe from Althea Hughes Wills

If you liked this post please consider subscribing (that orange button)
Or help us get the word out through Del.cio.us, Technorati, Stumble Upon, or Digg!(the rest of those buttons!)
Your quick and simple click will make the world of difference to us. THANKS!