Green Options

(Image courtesy of www.sporeflections.wordpress.com)

Can you imagine anything worse than being somewhere in public and realizing your breath is loaded with a smell so pungent that it’s offending everyone in a one mile radius from you?

It may be fair to say that garlic tops the list there.

Yikes. I’ve nightmares about this and think having a constant supply of a combination of mouthwash and chewing gum in my bag would be a great [...]

(Images courtesy of www.braquiplan.com & www.britannica.com)

Revered in India as “holy” this golden-yellow colored powder is worth its weight in gold, that too nutritionally, but not monetarily.

Any guesses what I’m talking about?

This ingredient has been hailed for centuries for its ability to treat wounds, infections and other health problems. But until recently, the science of the healing remained a mystery.

We’re talking, of course, [...]

If there is one thing everyone can agree on it is that water is all important to our health and good looks.  Sure, sometimes you feel like something a little more exciting than a glass of straight up h20.  But it can be difficult to avoid sugar and sugar-substitutes in flavored waters, ingredients you definitely do not need to add to your health plan.  Fortunately, there are two great (and healthy) alternatives for flavored water lovers. 

I can remember as a kid blowing the fuzz off of a dandelion weed and making a wish. Little did I know that dandelions were nutritious. Dandelion greens are considered a leafy vegetable that contain more nutrition than broccoli. Having a higher content of vitamins A, and C, and iron. Dandelions also contain lots of magnesium and potassium.

The best time to eat dandelion greens is in the spring and early summer when the leaves are still young. Dandelion greens should be harvested in early spring, before the flowers appear.  They’re a bit bitter but taste fantastic in a salad. You can also saute the flowers, roots and leaves with onion and garlic, serve them on a sandwich or salad, boil the leaves and serve like spinach or add them to your green smoothies like I do!

Ahh, the joys of iced tea.  Even in the depths of winter, sipping a tall glass of sweet iced tea calls to mind lazing around on the porch under a warm midsummer sun.  What’s more, it’s even good for you!

While there are some good bottled iced teas on the market with natural ingredients, making your own at home offers many advantages: less packaging waste, guarantee of no artificial ingredients or HFCS, unbeatable freshness, and complete customization for your taste preference perfection.

If you’ve been inspired, as I have, to green your beverages by making your own coffee and even soda pop at home, then here are some tips on making your own sweet iced tea.  After all, we’ve just survived February, we’ve earned a look ahead into summer!

Open any pregnancy or baby book, and you’ll find that list: the baby essentials, the things you absolutely cannot live without.  While many accessories are easily recognized as frivolous, certain items are truly indispensable: the basic necessities for life with a baby.

Or are they?

In this weekly series, we’ll be looking at several baby essentials that really aren’t.  They may be useful in certain situations, but if money or space is tight, or if you’re just looking to simplify and reduce consumerism and waste, here’s how to get along just fine without these so-called “essentials.“

In Part 1, we questioned the crib.   Part 2 bemoaned the bucket.  Part 3 scrutinized the stroller.  Part 4 ditched the diapers.  This week, let’s scrub the tub!

Tis the season . . . for harvesting wonderful herbs that is. There are many books, articles and probably millions of blog posts on the many ways to use and abuse herbs.

Other than drying or freezing them, another way to use fresh herbs to create delicious herbal taste into the colder months when we may not have as hearty a harvest available (although window herb planters are kind of cool for winter-fresh herbs.

Herb-Infused Vinegars
As Kelli Best-Oliver wrote earlier this week in her ‘five cool things to do with herbs’, making herb-flavored vinegars is pretty easy. She suggests heating the vinegar slightly. I’ve never done that, but it seems like a good idea!

I usually use white wine, white balsamic or champaign vinegars for these. My current favorite (and the one people are getting for x-mas this year) is tarragon vinegar, which of course makes an awesome bernaise sauce (always served at our traditional McWilliams family Christmas eve dinners).