cha-cha-cha chia!

wonderful economical seeds with great possibilities..
why are they good? how can you use them?
i have gathered a plethora of info for your perusal
and a few fast easy delicious recipes.
sit back my friends and enjoy the ride-
in the end i think you will love them as much as i do!


The word chia often conjures visions of those terra-cotta figurines that, when slathered with chia seeds, grow green "hair." In reality, these healthful, edible seeds are a better source of omega-3 fatty acids than flaxseed (the fats protect against inflammation and heart disease). Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in southern Mexico. In pre-Columbian times, chia seeds were a component of the Aztec and Mayan diets and the basic survival ration of Aztec warriors; they even played a role in religious ceremonies. Supposedly, 1 tablespoon of the seeds could sustain a person for 24 hours.

Imagine having greater energy, endurance, and ‘go power.’ Chia provides sustained energy, super nutrition, and offers many other healthy benefits, including building lean muscle mass, supporting cardiovascular health, and stabilizing blood glucose levels. The list of benefits goes on (see below). Native Americans in what is now Mexico and the southwestern United States consumed the seeds of the chia plant for hundreds of years before the arrival of Europeans. Chia was cultivated or gathered by the Aztecs, Mayas, Tehuantapecs, and other Native American peoples. In most of these cultures, chia was a staple food considered to be sacred, and was consumed specifically for greater energy by runners, warriors, and athletes.

The Aztecs also used chia medicinally to relieve joint pain and skin conditions. It was a major crop in central and southern Mexico well into the 16th century, but it was banned after the Spanish conquest because of its association with the Aztec "pagan" religion. Over the past few decades, commercial production has resumed in Latin America. And here is more good news: Insects hate the chia plant, so it's easy to find organic seeds. Unlike flaxseed, chia seeds can be stored for long periods without becoming rancid and don't require grinding (whole flaxseed is tough to digest). Chia provides fiber (about 2 tablespoons--25 g--give you 7 g of fiber) as well as other important nutrients, including calcium, phosphorus, magnesium, manganese, copper, niacin, and zinc. Very few formal studies have looked at chia's benefits, although I expect that more will soon. In a preliminary study from the University of Toronto, researchers fed 21 diabetics either a supplement made from chia or grains with similar fiber content. After 3 months, blood pressure in patients taking chia dropped (10 points diastolic, 5 points systolic) while the grain group's BP remained steady.

Enjoy the seeds' nutlike flavor and consider them to be a healthful and interesting addition to your diet. You can sprinkle ground or whole chia seeds on cereal, yogurt, or salads; eat a handful of whole seeds as a snack; or grind them up and mix with flour when making muffins or other baked goods.

Or make your own "chia fresca," a drink popular in Mexico and Central America: Stir 2 teaspoons of the seeds into 8 to 10 ounces of water (you'll end up with a slightly gelatinous liquid). Add lime or lemon juice and your favorite sweetener to taste, and enjoy.


Chia Seeds Offer Powerful Health-Building Benefits:

• Super-Energizing For Increased Endurance and Sustained Energy. A Balanced Blend of Protein, Essential Fats, Fiber, Complex Carbohydrates, and Antioxidants. Chia is unrivalled among all seeds and grains for providing energy to your mind and body. Native peoples knew about chia and made it their power food of choice. The energy and endurance of native athletes, runners, and warriors is legendary. Now you can benefit from their knowledge about chia!

• Improves Cardiovascular Health. Provides Extremely High Levels of Heart-Healthy Essential Fatty Acids (EFAs). Chia’s oil contains the highest-known percentage of omega-3 alpha-linolenic acid, an incredible 62%–64%! Foods really can be the ‘best medicine.’ And chia’s benefits just get better!

• Stabilizes Blood Sugar. Reduces Blood Glucose Swings and Supports Conditions of Hypoglycemia and Diabetes. Chia’s soluble fiber exerts a stabilizing influence on blood glucose levels by regulating the rate at which complex carbohydrates are digested and assimilated in the body. This creates steady, stable blood glucose levels...which also means steady, high energy levels. That’s the ‘magic’ of chia, based on the best nutritional science and traditional tribal knowledge!

• Reduces Cravings for Sweets and Junk Foods. Chia’s Soluble Fiber Allows the Measured Release of its Natural, Unrefined Carbohydrate Energy into the Bloodstream. This is exactly the opposite of a blood sugar rise followed by a crash, which happens when consuming foods high in sugar, refined carbohydrates (e.g., white-bread products), and concentrated sweeteners (such as high-fructose corn syrup). Some people may not even know what normal blood sugar regulation feels like (due to poor diets or long-term blood sugar problems). Chia can help restore normalcy to blood glucose levels, especially for individuals suffering from lifelong consumption of ‘standard American diets’ (SAD) in our sugar-and-carbs-gone-wild civilization.

• Improved Mental Focus and Concentration. Chia’s Balanced Essential Fats (Omega-3 and Omega-6) Can Signficantly Boost Brain Power...and Brighten Mood (EFAs are known for their antidepressive effects). Essential fats make cell membranes more flexible, and enable more efficient membrane function, including better nerve transmission and nutrient transport into cells. A healthy nervous system supports more efficient brain function. In fact, the essential fats in chia are well-known for helping improve brain function!

• High-Quality Protein. Chia Contains 20% or More Protein...a higher percentage than found in other grains, such as wheat, corn, rice, or oats. Plus, chia is high in Natural Antioxidants (unlike flax), which means it stays fresh far longer and supplies powerful dietary antioxidants. In addition, chia’s high-quality, vegetable-source protein works synergistically with its other benefits (like reducing cravings and cardioprotective properties). The cumulative effect of consuming chia is super nutrition giving you exceptional staying power and supporting your active, healthy lifestyle!

• Promotes Lean Muscle Mass. Chia’s High-Quality Vegetable Protein Helps Build Increased Lean Muscle Mass. Therefore it is useful for weight loss and weight maintenance. Chia is suitable for all lifestyles and dietary regimens, including low-carb diets and vegetarian diets. In addition, chia’s essential fatty acids (see above) actually boost metabolism and contribute to optimal metabolic function, thereby serving to build and maintain lean muscle mass.

• Gluten-Free. Unlike Typical Grain-Source Proteins, Chia Protein Contains No Gluten. Chia thereby is an ideal food for individuals having gluten sensitivity, carbohydrate intolerance, hypoglycemia, Celiac Disease, Crohn’s Disease, or for anyone wishing to avoid common gluten-containing grains like corn, barley, and wheat. (Moreover, simple carbohydrates—including high-gluten foods—are implicated in obesity and blood glucose instability, and generally provide poor nutrient-density.) Chia is a gluten-free, nutrient-dense alternative to grain-source proteins!

• An Ideal Superfood. Chia is an Excellent Functional Food for Most People, including individuals exhibiting food allergies, food sensitivities, or food and chemical hypersensitivity. One study found no evidence of allergic response to chia, even among individuals having peanut and tree nut allergies. Plus, chia is an ideal superfood because it is portable, won’t easily spoil (i.e., protected by natural antioxidants), and safely can be stored for extended periods; chia can be eaten raw, but also remains fresh after grinding; and even after being ground and mixed with water, chia (as a gel) can keep for up to 2 weeks in the refrigerator. Chia absolutely puts the “super” in “superfood”!

• Super-Hydration and Electrolyte Balance. Chia’s Soluble Fiber (i.e., Hydrophilic Colloids) Massively Retains Water...keeping you well-hydrated and maintaining your electrolyte balance. Chia seeds hold 12 (or more!) times their weight in water. When consuming chia seeds that have been hydrated, you thereby obtain that hydration for yourself for hours! Because when chia is placed in water, juice, or mixed (whole or ground) into moist foods, it greatly swells and thereby provides effective super-hydration for your body. This uniquely powerful swelling capacity also provides special properties (i.e., thickening) you may find useful in the kitchen...or anywhere you happen to be when you need hydration. Given that water is the major component of our bodies, chia’s value for hydration is very significant indeed, especially for active persons, and can make a huge difference in your levels of hydration, and thereby in your quality of life!

• Supports Healthy Elimination and Detoxification. Healthy Oils and Soluble Fiber work together supporting greater regularity and comfort...beneficial effects not to be underestimated! Considering that most Americans are deficient both in essential fats and soluble fiber, chia is an obvious choice for supporting better elimination and natural detoxification, naturally.

• Uniquely Balanced. Chia Offers Amazingly Balanced Ratios of Macronutrients. In fact, chia’s ratios are better balanced than most grains, seeds, and many other foods. That’s why chia is considered by many to be Nature’s perfect food! Add chia to your diet, and witness your own transformation for yourself!

• Sustainably-Grown. Our Chia is Grown Using No Chemicals, Herbicides, Pesticides, Fungicides, or Artificial Fertilizers...and No GMOs! Why does this make a difference? Because sustainably-grown seeds are hands-down healthier for you...and for the planet. Chemical-free chia both better sustains your health and contributes to sustainable agricultural practices by reducing or eliminating toxins associated with industrial agriculture. That means a happier, healthier, more wholesome planet! Sustainabililty matters!

• Completely Natural. Special note on seed color: Independent studies positively show that differences in seed color (i.e., black or white) are not associated with any substantial differences in composition or nutritional value. Rather than seed color, differences in nutritional composition among chia seeds primarily relate to external growing conditions (e.g., where and how they are grown), including factors as various as climate, soil type, etc. Thus all colors of chia seeds are equally nutritious if they are grown under the same conditions. For more information, see Ayerza and Coates (2006). So mix it up! After all, Nature truly 'knows best'!


the chia seed cheat sheet a pdf you can download.
there is info and also recipes in this pdf.
angela sells the seeds, but she is not local here,
so i went to my health food store and asked to order them.
yes, i needed to get a larger quantity but since they don't
go bad and i am using them in so much,
it is certainly worth it. and no shipping charges. since i paid cash i got an additional 5% off! here is a recipe that i can eat every day

chia "tapioca style" pudding:


i make my almond milk
then i mix into 1 cup of almond milk
2 - 3 Tablespoons of chia seed,
sweeten to taste with agave/honey
and sprinkle cinnamon
stir every couple minutes to prevent clumping
and it will be ready to eat in about 10 minutes.
i love garnishing it with berries.

sometimes i prepare it in a canning jar and just shake it instead of stirring
it makes a nice container to keep in the fridge for instant snacking.

it is satisfying and filling and give me energy
to accomplish the things i want to get done.

enjoy chia, enjoy life!
xo
snowdrop

good deal!

yaaay i have a sweet greenhouse today :)

i found a cute greenhouse for my wheatgrass trays
and baby seedlings for the garden.
i found it at lowes for thirty-something dollars and
it included the plastic zippered cover!!!
i had been considering making my own shelf using pvc pipes,
being that all the shelf units were just too too expensive...
well i can't (don't even want to ) make it for that amount$$!!
so i picked it up -put it together -and loaded her up!
there are 4 shelves that just are able to accommodate 3 trays each
that is alot of growing power.
i looked for some lighting for 2 or 3 under shelf use
but i haven't found just the right model.
as it is, the wheat is fine with window light and is not
as dependent of super duper light that the
garden seedlings need to prevent leggy growth.


i love it!!!

one tray is on the kitchen counter ready to be mowed down
for a few shots of juice.
i also started the tomato/pepper/eggplant tray today
being that the season can be cut short by an early frost
before it all ripens for me here in zone 4.

i strolled outside and found the bleeding heart
it is making it's way thru the ground
also my daffodils are peeping out- it is sunny but cccold.
good thing these plants are hardy.
no asparagus yet tho.

i did all the figuring for the new garden and came up with
exact numbers on the plants i need to start to fill it properly.
i am going to the square foot gardening system this year in earnest.
it will cut down on the weeding
(it promises 'completely' but i reserve judgment till after is see it)

so i have had garden brain all day
and it suits me
:)
happy spring time to you all!
xo
snow

raw food class scheduled

i am slipping in a class for those interested
on sunday evening march 29th 5-8pm
it will be the level 1 raw chef class...


Living on Live Food Level 1 Chef Certification Class

The Living on Live Food Level 1 Chef Certification Class will introduce you to several easy to prepare live food dishes. We learn 6 - 7 quick and delicious raw recipes directly from "Living on Live Food". I have books available for purchase. You are able to prepare all of these recipes using basic kitchen tools like a blender and a food processor. This is a fantastic way to introduce yourself to the ease of living on live food. Please come hungry because there is a lot of food for tasting.

When you complete this class you are able to recreate these recipes for yourself with confidence. Upon completion of the class, you receive the Level 1 Chef Certification signed by Alissa Cohen via mail and you are ready for Level 2.

There is a minimum of 3 people required to take this class (maximum 10). Class begins at 5:00 pm. It runs approximately 3 hours. Class will be rescheduled if there are fewer than 3 registered participants. Cost of the class is $125 which includes certification from Alissa Cohen. Registration must be made and the class paid for 1 week before the class takes place. At this time I am accepting payment by cash or check or paypal, please email me (thenicholsons[at]gmail.com).

Before registering, please understand there are no refunds available for cancellations.

I look forward to seeing YOU in class! :D

fresh wheatgrass is powerful

today's blog is a compilation of info i have scoured and put together for you.
if you are not looking to grow & juice wheatgrass just yet,
maybe you'll want to book mark this post for later referencing.
there is alot of good info available
especially be sure to download the free book 'why suffer'
the first half i was having a hard time putting it down
so very interesting.

i bought a little miracle wheatgrass juicer yesterday
and wow was it worth it!!!
i have a green star juicer already, so this is a real luxury for me
owning 2 juicers now.
but i gotthis little one 2nd hand at a really nice price.
the great thing about it is (well, there are many great things about it...)
it is small and easy to use, clean and away in a minimal amount of time
especially when only making 2 oz at a time.
it is light (6.5 lbs)
it squeezed even more juice out of the fiber
and it is easy- did i mention that yet? :)

ok, enough of my giddy excitement..
on with the info....


As fresh wheatgrass is a complete food for many animals, it is no surprise that is packed full of essential nutrients. These include proteins in the form of amino acids, a vast array of vitamins, minerals, essential fatty acids, and phytonutrients, ideal for those seeking maximum cell vitality, which is a foundation for good health. A shot of wheatgrass juice is like a single complete supplement. It is a source of B vitamins, including vitamin B12, folic acid, and also vitamins A, C, E. Wheatgrass also contains minerals: calcium, magnesium, phosphorus, potassium, zinc and selenium. Wheatgrass juice has so many properties that we need to take seriously in today's world, full of stress, toxins and poor eating habits. The benefits of drinking wheatgrass can be seen in many ways - increased vitality, well-being and energy levels.
http://www.wheatgrass-uk.com/aboutwheatgrass.html

Wheatgrass Juice and Wheat Allergies Wheatgrass is grown from the wheat seed or berry which is farmed widely in almost every US state and around the globe. People with wheat allergies need not be concerned when consuming wheatgrass juice. Wheatgrass is a leafy green and is different altogether from the grain and refined grain products that people often develop allergies to. Wheatgrass does not contain the gluten found in the grain, which is the component of wheat often causing people problems. Please visit www.sproutman.com for detailed proof and research reguarding wheatgrass and sprouts. Grass is also a complete protein when grown in a soil base. There is also plenty of protein in a proper raw vegetarian diet, and it is digestible protein.
http://www.hippocratesinst.org/Wheatgrass.aspx

WHY SUFFER?
For a free ebook download of Ann Wigmore's book,
Click Here:
http://www.chidiet.com/whysuffer.pdf

According to Ann Wigmore, the founder of wheatgrass healing, wheatgrass juice:
* cleanses and builds your blood,
* improves skin and hair,
* builds muscle and endurance
* fights infections,
* lowers blood pressure,
* dissolves tumors,
* acts as an appetite suppressant.

If you have already decided you want wheatgrass to be part of your health plan so you will live to be old with your mind and health intact, then you have a few choices:

* Buy wheatgrass juice daily at the juice bar - $3-5 a day.
* Buy wheatgrass online and shipped overnight - $18 and up per pound.
* Buy flats of wheatgrass at the farmer's market - $15-25 a tray.
* Or grow your own trays of wheatgrass at home - less than $2.00 a tray.

WHEATGRASS JUICE
All this information is quoted from the books below which I strongly recommend. They are also filled with heartening stories of recoveries from serious illness and improvements in physical endurance. There is a lot of material on the Net about wheatgrass for you to investigate. This is just the beginning of what it can do for you. Wheatgrass juice is a complete food with no toxic side affects. It contains all of the vitamins and most of the minerals needed for human maintenance and well-being. It is also a complete protein with about 30 enzymes and is approximately 70% crude chlorophyll. It acts as a natural appetite suppressant so usually adding wheatgrass juice to your diet will cause you to balance your weight at the optimum for you. When you notice what you put into your system every day you will realize that we are experimenting on ourselves in a way that has never before been imagined. The chemical additives, sugar, salt and empty calories of our typical diet are cheating our bodies of real nourishment. They also keep it busy removing things they can't recognize as food instead of building strength and vitality. "Food's magic is based on thousands of complex interactions of dozens of different phytochemicals which are difficult to recreate in pills. While 190 solid studies prove the fruit-and-vegetable benefit, supplements have only a smattering of evidence" --- Dr. John Potter PhD, of Fred Hutchinson Cancer Center, Seattle, WA Dr. G.H. Earp Thomas, scientific researcher, considers Wheatgrass chlorophyll "the richest nutritional liquid known to man." Our vitamin pills with their components extracted or created in the laboratory are often not assimilated well by the body. Our bodies just don't recognize them. The vitamins and minerals present in wheatgrass juice are recognized by the body as food. Ann Wigmore, who was the first person to investigate and promote wheatgrass juice in this country and started the Hippocrates Institute, includes evidence in her books of the blood cleansing and building abilities of chlorophyll, its effect on the circulatory system and oxygen supply, and its role in detoxifying and regenerating the liver. She thought that deficiency and toxemia are the causes of all disease. By eating the modern American diet of mostly cooked, highly processed, nutritionally empty food we cause our bodies to become clogged, like pouring sugar in your car's gas tank. By cleansing the body with wheatgrass juice you give it more opportunity to heal itself. Drugs may take away symptoms, but at some cost to the body, while cleansing our systems will actually allow the body to heal itself from disease. Life and health and the workings of the body are still mostly a mystery to us. I think the twenty five years of experience watching people come into her clinic and get well on wheatgrass gave Ann Wigmore validity. The scientific method demands facts and double-blind repeatable studies which I think is an illusion. Now they have proven - by scientific testing - that things as intangible as a loving feeling on the part of the lab assistant, have increased the healing power of whatever was tested - thereby invalidating the test. People are too complex to test in that manner and we are all different in so many ways, from genetics to lifestyles. The best we can do in our search for optimum health is to follow in the steps of those who have tried and tested something on themselves and others and succeeded. Wheatgrass juice is a potent source of enzymes. When you are young you have a natural inheritance of enzyme concentration in all of your cells and friendly bacteria in the GI tract. As you get older the high demand for enzymes due to cooked foods, pathogenic microbes and viruses as well as chemicals, leads to more and more depletion. Tests have shown that a 70 year old has about half the enzymes of the 20 year old. The cells of the elderly have lost over 90% of the enzymes concentration as found in infants. Aging is enzyme exhaustion. The pancreas, which produces our digestive enzymes, becomes less efficient as we get older due to reduced enzyme availability. This means two things: indigestion and reduced absorption of nutrients from food. You might eat a balanced diet yet be lacking the enzymes to extract the nutrients from the food, which can result in nutritional deficiency. More than any other biochemical cause, this deficiency results in weight gain. People dealing with obesity are usually extremely malnourished. Lack of enzymes and obesity are the "Bonnie and Clyde" of weight regulation. Further, this imbalance causes premature aging and vulnerability to most forms of disease. Wheatgrass is an energizer: The vitality obtained from wheatgrass juice is remarkable.Two ounces of wheatgrass juice is equivalent to the nutritional value of roughly 4 pounds of organic green vegetables in vitamin and mineral content. On an empty stomach, it is assimilated into the blood in about 20 minutes. The vitality lasts throughout the day. Wheatgrass is a blood builder:
Both chlorophyll (as in wheatgrass juice) and hemoglobin (red blood cells) are molecularly similar. The only actual difference is that the central element in chlorophyll is magnesium and in hemoglobin it is iron. Chlorophyll has the ability to break down poisonous carbon dioxide and release free oxygen. This inhibits and reduces the action of anaerobic bacteria (a disease-producing micro-organism).
Wheatgrass juice has been shown to build red blood cells quickly after ingestion. It normalizes high blood pressureand stimulates healthy tissue-cell growth.
Cleanse your body with wheatgrass: The many detergent factors of wheatgrass juice can drain the lymph system, carrying away many toxins from all body cells. When an imbalance or injury exists (examples: sore tendons or joints; degenerative disease, etc.), there is a natural build-up of mucous in the lymph particular to that area. This mucous is encapsulated, helping to ensure the proper flow of lymphatic fluid. Wheatgrass juice helps to breakdown the mucous and allow it to drain. This relieves pressure to allow healing. Heal your body with wheatgrass: According to Survival of the 21st Century by Victoras Kalvinskas, "In therapeutic amounts, it will detoxify the body by increasing the elimination of hardened mucous, crystallized acids and solidified, decaying fecal matter.
Wheatgrass juice's high enzyme content helps dissolve tumors.
It is the fastest, surest way to eliminate internal waste and provide an optimum nutritional environment.
Wheatgrass juice can also be used as a poultice, wash, douche or bath, stimulating healthy new cells and fighting infections." Dr.Birscher, a research scientist, called chlorophyll "concentrated sun power." He said chlorophyll increases the function of the heart, affects the vascular system, the uterus, the intestine and the lungs.
Wheatgrass juice can dissolve scars that are formed in the lungs from breathing acid gasses. The effects of carbon monoxide is minimized since chlorophyll increases hemoglobin production.
Wheatgrass juice helps to reduce high blood pressure as the juice helps to reduce toxins from the body and gives the blood iron which helps circulation.
It helps overcome dandruff and stop hair from greying. Rub the juice into the scalp, wait ten minutes, shampoo and rinse.
When held in the mouth the juice can prevent tooth decay, relieve a sore throat, cure pyorrhea and soothe a toothache.
Douche with wheatgrass juice for vaginal infections.
Wheatgrass juice and living foods are helpful in reducing outbreaks of psoriasis and eczema.
Applied to the skin the juice can reduce age spots and tighten skin.
It also has beneficial effects on the capillaries.
It can be used as a sterilizer for water and to clean vegetables of toxic residue.
Combined with living foods, it is great for blood disorders of all kinds including anemia.
After an enema, wheatgrass juice implants are great for healing and detoxifying the colon walls, as well as cleansing the internal organs.
Wheatgrass juice is excellent in a case of constipation in keeping the bowels open.
It helps overcome aging and gives energy to the sex hormones.
Toxic metals stored in the body - lead, cadmium, mercury, aluminum, and excessive amounts of copper- can be successfully removed with small amounts of wheatgrass juice, in increasing dosages.
Wheatgrass is one of the richest natural sources of vitamin A and vitamin C.
It is also an excellent source of calcium iron magnesium, phosphorus, potassium, sodium, sulfur, cobalt, zinc, and protein.
Bundles of wheatgrass suspended in aquarium water purify and disinfect the water and can heal sick fish.

"Why take these young grasses? Because you'll be giving yourself a health elixir unlike anything you've ever experienced! The effect these highly nutritious green drinks are having on all my patients, especially my arthritis patients, is nothing short of amazing."Julian Whitaker, MD. editor Health and Healing Newsletter

Books about wheatgrass:

* Ann Wigmore o The Wheatgrass Book o The Hippocrates Diet
* Steve Meyerowitz o Wheatgrass - Nature's Finest Medicine
* Li Smith o Wheatgrass - Superfood for the New Millenium
* Victoras Kulvinskas o Survival into the 21st Century
http://www.growwheatgrass.com/aboutwheatgrass.html


To grow wheat grass…Here is what I do:
Step 1 Sprout the seeds in water for 6 to 12 hours. (Optional: Use a LITTLE bit of food grade H2O2 in the water to increase the amount of seeds which will sprout.)
Step 2 Mix organic top soil with peat moss (50/50 mix) and place in a seed or cafeteria tray. (I purchase seed trays at K-Mart and cafeteria trays at Big Lots. Sometimes I find recycled seed trays at gardening centers for free.) The soil/peat moss mix should be 1 1/2 to 2 inches deep.
Step 3 Drain the seeds and spread them over the soil. The seeds should be touching each other but not overlapping.
Step 4 Lightly sprinkle peat moss over the seeds to cover them.
Step 5 Water the tray being careful to not distrub the peat moss and seeds.
Step 6 Keep the trays in indirect sunlight for about 7 to 10 days and continue watering as needed.
Step 7 When the grass is about 7 inches tall, harvest and juice it. In the spring, summer and fall I grow wheatgrass on my deck and water my grass with a garden hose.

When I grew it in the house, it was a little messy but it wasn't too bad. It truly doesn't take a lot of time or effort to grow. It isn't like real gardening where you have to watch out for diseases and insects. Mold is your only foe and a little mold won't ruin your harvest (just cut above the mold). Many people who are into growing things love to grow wheatgrass. If you are so inclined, I highly recommend giving it a shot.
http://www.chetday.com/wheatgrass.html


list of benefits:
* Wheatgrass contains at least 13 vitamins, several antioxidants, and a bunch of other minerals and enzymes
* The nutrients in wheatgrass juice are completely assimilated by the human body in 20 minutes.
* Wheat grass only contains around 10-15 calories per teaspoon. It has no fat or cholesterol. * Drinking Wheatgrass juice is a great way for you to increase your intake of leafy green vegetables.
* Wheatgrass Juice is especially good for people suffering from illness or pain. There are many, many stories of people who claim wheatgrass juice helped them recover from all kinds of illnesses.
* Wheatgrass may be expensive to buy at stores, but it is really simple to grow at home. I grow it on my balcony in trays. One tray can give me about 20 ounces of juice, which only cost a few cents each.
* Growing your own wheatgrass is a fun and rewarding hobby that almost anybody can do.
* Farmers give wheatgrass juice to bulls that become steril. After a while, most bulls can return to their jobs. Drinking wheatgrass also helps boost sexual stamina in humans. The high magnesium content in chlorophyll builds enzymes that restore the sex hormones.
* Wheatgrass juice is fine for most people with wheat allergies, since the young grass hasn't developed gluten yet. Most people with wheat allergies have problems with the gluten.
* Wheatgrass is useful in treating constipation and keeping the bowels open.
* The chlorophyll in wheatgrass also helps to purify the liver.
* Wheatgrass fights against infections and improves the body's ability to heal wounds.
* It absorbs 92 out of the known 102 minerals from the soil, which go into your body when you drink the juice!
* Wheatgrass aids in the prevention and fight against cancer.


the nutritional data of a 1 oz shot of wheatgrass from Jamba Juice.
Notice a lot of missing info? All of those squiggly marks (~~~) show that Jamba Juice didn't provide that information. It does NOT mean that wheatgrass juice doesn't contain any of these nutrients!!! It means that the nutritional DATA is incomplete. I did a little research (not very intense) and found a more complete source of information. The following nutritional data is for 100g of wheatgrass juice and is provided by Irvine Analytical Laboratories, Inc. Calories 21.0 Cal Carbohydrates 2.0 g Fat 0.06 g Water 95 g Sodium 10.3 mg Iron 0.61 mg Folic Acid 29 mcg Dietary Fiber Vitamin B1 (Thiamine) 0.08 mg Vitamin B2 (Riboflavin) 0.13 mg Vitamin B3 (Niacinamide) 0.11 mg Vitamin B5 (Pantothenic Acid) 6.0 mg Vitamin B6 (Pyridoxine HCI) 0.2 mg Vitamin B12 (Cyanocobalamin) Vitamin C (Ascorbic Acid) 3.65 mg Vitamin E 15.2 IU Chlorophyll 42.2 mg Choline 92.4 mg You should also be aware that the nutritional properties of wheatgrass can vary depending on a factors including growing conditions, soil quality, when it is harvested, etc.
http://www.nutritiondata.com/facts/foods-from-jamba-juice/9107/2


A major component of wheatgrass juice is chlorophyll and many people think this ingredient is the secret behind the healing powers of wheatgrass.


Here is a little information on chlorophyll:
* Plants don't have blood, but they have something called chlorophyll instead. Amazingly, chlorophyll resembles hemoglobin in human red blood cells very, very closely.
* Since chlorophyll resembles hemoglobin so much, your body can quickly absorb it and utilize it to nourish your blood.
* Chlorophyll has strong anti-bacterial properties, which help to fight off infections inside your body.
* Wheatgrass Juice is comprised of over 70% chlorophyll, so when you drink some of it, your body gets a super-dose of this green blood building stuff. guide to having smooth, sweet wheatgrass juice: The secret lies in when you cut it, or if you buy it from someone already cut, when they cut it. If you pick it too early, it will be really, really sweet. In addition to being sweet, the grass hasn't reached its nutritional peak yet. If you wait too long to harvest the wheatgrass, it will taste really bitter, and it is hard get down the hatch. The best tasting wheatgrass juice comes from grass cut when it about 6-10 inches tall. In cool wheather it grows slowly, but can grow longer before you need to cut it. In hot weather, it matures quicker, so you need to cut it sooner. Here is what it should look like when you cut it: You need to wait until the grass has a little stem on the bottom and 2 leaves coming out. In hot weather, it will start to wilt and turn yellow on the top when it gets too old, so make sure you cut it before or as soon as you see that happening. In the summer, the whole tray usually gets ready at the same time, so I will cut the whole tray and put the grass in a bag in the refrigerator and juice from that. It will be fine for a week or so in the fridge. If you leave it out to grow, it may take 5 days before you finish the tray, and by the last day it will be really bitter!
http://growgrass.blogspot.com/2008/07/how-to-make-your-wheatgrass-taste.html


keep in mind i am not recommending any medical treatment or cures- i am not a dr.
just passing on the info i am finding useful and interesting.
just because i feel superb doing it ....
doesn't guarantee anything for others.
:)
have a really green day y'all
xo
snow

marzipan!!!

see how quickly i got your attention with that one word?
:)
i am on the prowl for some good chocolate
and was remembering back when my oma would bring some incredibly delicious chocolates from germany
with the almond-y marzipan inside... makes my knees weak just thinking...
i decided to give it a whirl in the raw arena
and so far so good-
i am now waiting for the cacao butter to liquefy in the D
to mix the coating, the little squares of raw marzipan are cooling their jets in the freezer while i wait.
they look darling and i would have had more than 2 dozen if i had left the batter alone
instead of taste taste taste mmmmmm!
if it works out as good as i think it will be one of the recipe latecomers in the new book 'raw delights'

the rain is melting all my beautiful white snow away and down to the stream,
the mud begins.
but not for real i don't think- because it isn't even march yet, and all the good snowmobile trips get done in march.
so it's a 'false labor' kind of spring.
meanwhile my little yorkie moe needs a good rinse down every time he goes outside.

ok this was just a quickie post
i hope to get a better one in shortly.
xo
snowdrop



post script..
the marzipan was a little too dry and i need to adjust the recipe for a bit more moisture...
but i am not going to be leaving any on the plate to rot :) yummy!

combat exhaustion

too much to do and no umph to do it?
burning the candle at both ends and feeling it?
just plain pooped?

that would describe my week month year...
well having had adrenal exhaustion in the past,
i know i don't want to deal with the long road to health and energy again.
i do not want to get started on coffee again, i know it will cause me more trouble than benefit...especially now.
so i decided to do a little research and found a couple of things that really helped.
first i made myself a very quick very easy chocolate pudding
with some superfood additions to it.
it had chia to thicken it and give me the same strong long lasting energy that the inca's used to feed their runners when they had to go the distance for days on end.
then i added : cacao nibs & powder, maca powder, 3 figs...
mesquite & agave for sweetness and energy,
almond milk and a pinch of sea salt (important)
blitzed it smooth with my blend tec
put in some gogi berries and pulsed it semi-smooth
no matter how tired one is-
chocolate pudding can make it down without too much trouble :)
it was delish- chocolatey dreaminess with slightly crunchy (nibs) slightly chewy (goji) texture.
and i was rewarded with some energy to get up and DO things.
yaaay!!!



then i was feeling the same exhausted feeling come on later that week
and lo and behold my first batch of wheat grass was ready
for harvest and juicing.


i cut it all down and juiced it thru my green star
[a wonderful investment, i must say!]
i juiced it all and came up with a double shot
(thinking later i believe the glass was 3 oz full)
it wasn't bippity boppity boo miraculous-

but the results could not be scoffed at by any means.
now i have another batch of wheat sprouting
and just can't make it grow fast enough!

i have to admit i was very hesitant to drink wheat grass
after all the things i read about how awful it is and that
people are nauseated and only hard core granolas can do it...
but i went ahead and tried it since, after all,
if you are doing shots.... well, it's not like it will be in your mouth very long.

i did not have that terrible experience at all... noooo
the juice was very very sweet, unexpected!!!
and i actually liked it.
when i was done i wanted more so i rinsed the pulp
and got a dilute juice, that was still good and green.
it made me feel sooo much better
and put a spring in my step - purpose in my stride
i DID feel better and had plenty of energy
LONG LASTING ENERGY!!!
BOOYAH!

it is deep winter in the adirondacks
nothing growing under feet of frozen white snow
there are no juice bars
there is no wheat grass to be found, fresh or frozen in any market.
the snow is coming down so thickly today
that i cannot see the lake from my window...
so if i want this deep green elixir
i must grow it myself.

i will post my adventures in growing W.G. in a future post
till then my tired little poppets-
juice up and go!
:)
xo
snowdrop

What a Raw Fooder Should Know about Nuts

What a Raw Fooder Should Know about Nuts
by Thomas E. Billings

Introduction
The purpose of this paper is to present information on how nuts are processed, so raw-fooders can make informed decisions regarding the purchase and consumption of nuts. Each major nut has a section, and a section may have up to 3 parts. The first part describes standard commercial processing practices for that nut. Much of that information comes from Rosengarten (see reference list at end), with additional material from other sources. The next part, labelled "Remarks:", gives information from this writer's experience. The last part, labelled "Recommendations:", provides the opinions of this writer concerning the nut.

Given the above structure, some disclaimers must be made, as follows. 1. Most, but not all, of the published information that this paper is based on, is dated 1984 or earlier. Changes in practices since then are not necessarily reflected here. 2. Organic nuts, in some cases, may be processed differently. Contact your supplier (distributor or farmer) for details.

Viability versus Sproutability
The ultimate test of whether a seed is alive or not, is its viability, i.e. whether it will sprout and grow into a new plant. However, nuts sprout according to nature's timetable, which means that some perfectly viable nuts are not sproutable (in practical terms) from the raw-fooder perspective. For example, macadamia nuts require 30-60+ days to sprout. Even if you could succeed in sprouting in-shell macadamias, the nut might be rancid/rotten by the time the root sprout appeared.

A fresh, whole, truly raw nut will be viable after harvest for a certain period of time. The nut can lose viability due to old age (rancid), excessive heating/cooking, or physical damage. It is not clear just how much heat a nut can withstand before being devitalized - this is a point of controversy among raw fooders. It is clear that boiling, roasting, or frying a nut will devitalize it. What is controversial is the use of temperatures above 118 degrees F, but well below the boiling point of water. These temperatures degrade and/or destroy enzymes, yet some nuts exposed to such temperatures can and do sprout and grow. (Whether such nuts are "damaged" in some sense is the controversy).

How important is it that the nuts I eat are raw?
This is an important question to consider, as quite frankly, some raw fooders are excessively concerned with being "100% raw", i.e., with dietary purity and the quality of the food they eat. Note that nuts are a concentrated food, and the standard recommendation is to eat nuts in small or modest quantities.

If you follow the preceding recommendation, and nuts are a very small part of your diet, then it is probably not critically important that some of the nuts you eat are heated or devitalized. However, it may be important when: * you are on a (nearly) 100% raw diet for healing, and/or * you are eating large amounts of nuts for a health condition, e.g. trying to regain weight lost on a raw diet. The point here is that most of us do not need to obsess on the temperature the nuts we eat were dried at, or other details. Most of us can eat "raw" nuts (even if they are not truly raw) in small quantities with little or no apparent harm.

Almonds
Most raw-fooders are aware that raw, whole almonds will sprout. Indeed, sprouted almonds are very delicious, and have much better flavor than dry, unsprouted almonds. Blanched almonds may be treated with heat and/or chemicals, and probably won't sprout: use only whole, unblanched almonds.

Remarks: Don't sprout almonds longer than 2 days (1 day suggested), else the sprouts may turn rancid. As for eating the sprouts, there are 2 approaches: 1) almond sprout is a "whole food"; eat the whole thing, including skin 2) almond skins are high in tannins, hard to digest, and very astringent: peel the sprouts (discarding skins) before eating. Peeling almond sprouts requires some effort, which can be reduced by blanching almonds by running hot water from the faucet (around 140 degrees F) over them for 30 seconds or so, before peeling. Use of boiling water is not necessary. Peeled almond sprouts really taste wonderful: try them and decide for yourself!

Recommendations: buy raw, unblanched, shelled nuts, -or- raw, in-shell nuts. Eat in sprouted form, preferably peeled.

Brazil Nuts
Brazil nuts are harvested from wild trees growing in the Amazon River basin. Due to plant culture difficulties, there are very few brazil nut plantations.

The brazil nuts sold for export to the U.S. and other countries are brought to packing houses in Brazil. There the in-shell nuts are dried in automatic dryers to produce a moisture content of 11% (in-shell) or 6% (shelled), for shipment.

Nuts are shelled by soaking in water (salt water, probably) for 24 hours, then the nuts are boiled for 5 minutes. The boiling softens the shell, and makes cracking (by hand or machine) much easier. Nuts that are to be sold as blanched or sliced nuts, may be boiled again, before blanching and/or slicing.

Remarks: The heat from boiling will kill the nut and remove its viability. Shelled nuts are not sproutable.

Recommendations: shelled nuts are devitalized. Buy only in-shell, and shell manually (a tedious and difficult process) as needed.

Cashews
The cashew nut tree is a tropical tree in the plant family Anacardiacae. Other plants in the same family include the mango, the pistachio, and some less pleasant plants: poison ivy, poison oak, and poison sumac.

The raw cashew nut is enclosed in a tough, leathery shell that contains caustic, toxic substances including cardol and anacardic acid (similar to the active ingredients of poison ivy). Despite their caustic nature, these compounds have economic value and are used in industry. Together they are extracted in processing, as cashew nut shell liquid, referred to as CNSL.

Thus the challenge in cashew processing is to separate the edible nut from the toxic CNSL. Because of this, cashews require more extensive processing than other nuts. From the raw-fooder perspective, the important points in processing are as follows. 1) Pre-conditioning: the in-shell nuts are piled in heaps and kept wet with water for 1-2 days, -or- the in-shell nuts are steamed for 8-10 minutes. 2) Pre-treatment: the in-shell nuts are then immersed in a hot oil bath, kept at 170-200 deg C, for about 90 seconds. The oil bath removes some of the CNSL, and conditions the nut for shelling. Following the oil bath, the nuts may be placed in a heated centrifuge for further CNSL extraction. 3) Shelling: mechanical or manual (Indian factories use mostly manual labor) 4) Drying: the kernels are dried to a moisture content of 3%, in special chambers, at 70 degrees C, for about 6 hours. 5) Peeling - manual (as needed), or other process. One process calls for freezing the kernels, then peeling them automatically in a revolving drum.

Note that Orkos, the well-known supplier for instinctive eaters in France, sells shelled cashews that are apparently truly raw. Also, if you live in or visit certain tropical countries, you may be able to obtain raw, in-shell cashews (but then you face the difficult, potentially dangerous, problem of how to shell them, yourself).

Remarks: not sproutable; cashews ferment quickly if you try to sprout them.

Recommendations: the "raw" cashew may be steamed, deep-fried, and partially baked. They are devitalized.

Chestnuts
Most of the chestnuts sold in the U.S. are imported from Europe (the European chestnut), however there are commercial Chinese chestnut orchards in the U.S. The American chestnut is no longer of commercial importance. The chestnut has the lowest fat content of all major nuts (4-6%), and contains substantial amounts of carbohydrates (starch and sugar). They may spoil quickly after harvest, so should be refrigerated or frozen for storage. Chestnuts are usually sold in-shell.

Processing varies somewhat by variety. Chinese chestnuts are cured by spreading them on a floor, stirring frequently, and waiting 5-10 days. European chestnuts receive similar treatment, but they are cured or allowed to "sweat" for only 2 days. American chestnuts are prone to weevil infestation, for which they are dipped in hot water (49 degrees C) for 30-45 minutes. They are then cured for 1-2 days in a manner similar to Chinese chestnuts.

Remarks: soaking chestnuts in water prior to eating is not a good idea. If the nut shell is watertight, the water will not be absorbed. Slitting the nut shell allows water to get in, but the most noticeable effect is to sharpen the astringent flavor of the skin of the nut, making peeling absolutely mandatory. Note that unsoaked, raw peeled nuts have a very sweet, agreeable flavor.

Recommendations: buy in-shell, refrigerate for storage. Remove skin for best flavor.

Coconuts
Coconuts require 4 or more months to sprout, and supermarket coconuts probably won't sprout. If you really want to sprout a coconut, you will need a fresh, mature raw nut with its husk intact. Sprouting coconuts are edible, and are considered a delicacy in some tropical countries.

The best way to eat coconuts is when they are immature/green. As they grow, the coconut flesh changes from liquid to a soft jelly, then to a chewy consistency, and finally to hard flesh. Green coconuts are available in some tropical countries, in parts of Florida, and in some U.S. produce markets (where they are imported from Mexico). Get them at the chewy stage - a wonderful food!

Filberts (Hazelnuts)
Harvested nuts are washed, then dried to a final 8-10% moisture content for shipping. Rosengarten suggests (but does not explicitly state) that drying temperatures do not exceed 100 degrees F. The shells of non-organic filberts may be bleached using sulfur dioxide - buying organic is recommended.

Remark: not sproutable. Soaking in water has little effect on raw, shelled nuts.

Recommendations: viable but not sproutable. Buy in-shell or raw, shelled.

Macadamias
Macadamia nuts, at time of harvest, have a very high moisture content (up to 30% in outer husk, 25% in rest of nut). The nuts are mechanically husked, and the in-shell nuts are dried in ovens to yield a moisture content of 1.5%.

The nuts are shelled mechanically, then graded. One grading method that is used involves immersing the shelled nuts in brine, which requires additional rinses and further oven drying afterwards.

Note that Macadamias grow in Australia, Hawaii, Costa Rica, Florida, and even parts of Southern California. You might be able to obtain unprocessed, raw macadamias from small growers in those areas.

Remarks: not sproutable. Viable, in-shell macadamias require 30-60+ days to sprout.

Recommendations: suggest in-shell, cracking manually in small quantities to insure freshness. An easy way to crack macadamias: place a layer of in-shell nuts between two layers of an old towel, on the floor. Use hammer - tap lightly. The towel will hold the nuts in place, while you crack them.

Peanuts
Peanuts are technically a legume, but are included here as many consider them to be a nut. Most raw-fooders are aware that raw, unblanched peanuts are sproutable. The situation is analogous to almonds: sprouted nuts taste better than dry, unsprouted; blanched nuts are treated with heat and/or chemicals, and don't sprout reliably.

Remarks: as with almonds, some raw fooders prefer to peel (remove skins) from the peanut sprouts before eating. Some peels can be removed when the nuts are dry. The rest come off relatively easily after the peanuts have been soaking in water for 1-2 hours. Again, the reader is encouraged to try them peeled, and compare flavor. Note also that peanuts can harbor toxic molds (aflatoxin). If your peanuts mold, throw them out! Don't take chances with mold toxins. Unfortunately, my experience is that yellow mold is common on (sprouting) peanuts - whether organic or commercial.

Recommendations: buy raw, shelled, unblanched peanuts -or- raw, in-shell. Eat sprouted, peeled for best taste.

Pecans
Mechanically harvested pecans have a relatively high moisture content, and are dried, using warm air (below 100 degrees F) to a moisture content of 4.5%. Rosengarten recommends storing the shelled nuts at 32 degrees F, 65% relative humidity. (The "meat tray" of some refrigerators approximates these storage conditions.)

The surprise in pecan processing comes in the shelling stage. The nut shells are pre-conditioned by soaking in hot (near boiling) water or steaming. U.S. FDA (Food and Drug Administration) regulations require that heat be applied in the pre-conditioning stage to kill E. coli bacteria. The nuts are then shelled, the kernels separated out, and dried again in warm air.

Remark: not sproutable.

Recommendations: buy in-shell only; shelled nuts are devitalized.

Pistachios
Pistachios are hulled and dried within 24 hours of harvest. Rosengarten reports that the nuts are dried using heated air, at 150-160 degrees F.

Remarks: my own limited experiments with pistachios indicates that they are not sproutable (at least the U.S. grown nuts I tried were not sproutable). The nuts I tried to sprout turned mushy/slimy. The pistachio has a thick skin, which absorbs much water. If you can somehow obtain sun-dried pistachios, and you peel the nuts to remove the thick skin, they might sprout for you.

Recommendations: drying temps of 150-160 deg F might be high enough to devitalize the nut: viability is questionable.

Pine Nuts (Pignolia/Pinon)
Pine nuts are dried and milled to remove their outer (brown) skin. The milling process removes the germ from some nuts, reducing viability. Unmilled pine nuts - in their brown skin, are available in some areas.

Remarks: attempts at sprouting milled pine nuts yielded a bland, slimy result. Milled nuts are not sproutable. Unmilled nuts will sprout, similar to almonds. However, the skin prevents you from detecting spoiled nuts. Try and see if you like them.

Recommendation: if available, try the unmilled nuts. Sprout only 1 day.

Walnuts
Walnuts are dried to a maximum moisture content of 8% to prevent mold and allow the shell to be bleached (improves appearance). Walnuts selected for in-shell sale are fumigated or heat treated to kill insects in storage. The in-shell nuts are then bleached using a dilute solution of sodium hypochlorite (ordinary household bleach).

Shelled walnuts are not bleached. However they may be treated with an anti- oxidant to preserve them in storage.

Remarks: not sproutable. Walnuts can be soaked instead of sprouted; however the flavor can change in a negative way - try both ways (soaked and unsoaked), and decide which you prefer.

Recommendations: buy organic, in-shell (hoping that organic nuts are not bleached), or organic, shelled.

References
Duke, James A. CRC Handbook of Nuts Boca Raton (Florida): CRC Press, Inc., 1989.

Ohler, J. G. Cashew Amsterdam : Koninklijk Instituut voor de Tropen, 1979.

Rosengarten, Frederic. The book of edible nuts New York : Walker, 1984.

Woodruff, Jasper Guy (editor) Peanuts : production, processing, products Westport, Conn. : AVI Pub. Co., 1983.


Copyright (c) 1996 by Thomas E. Billings. This document may be distributed freely for non-commercial purposes provided 1) this copyright notice is included, 2) the document is distributed free of charge, with the sole exception that a photocopy charge, not to exceed ten cents (U.S.) per printed page may be charged by those distributing this paper. All commercial rights reserved; contact author for details (contact address given at end).

Author Contact:
Thomas E. Billings