Soil is one of a gardener’s most important resources, and preserving its health and vitality one of our most crucial responsibilities. Nourish the soil sustainably and you’ll be rewarded with healthier plants and bountiful harvests for years to come.
I was reading National Geographic the other day, and came across an article on soil called “Our Good Earth.” The article discusses the problems facing soils all over the planet, and made me realize just how precious healthy soil really is. We’re losing topsoil rapidly as we consume more and more land to house and feed the ballooning human population. It can take nature over a thousand years to produce just one inch of soil, but erosion, compaction, and contamination can wipe it away much faster. This precious resource, the means to sustain and feed us and the entire planet, is often just treated like dirt. It’s time that changed. And it can start in your very own backyard.
By Amy Bell •
March 15, 2009
According to research published in The Journal of HortScience, produce now lacks not only the taste, but also the amount of nutrients it had just 50 years ago.
Vegetables today are larger, but contain more “dry matter” which dilutes the concentrations of minerals. This results in 5% to 40% less magnesium, iron, calcium, and zinc.
Selective breeding to increase crop yields has let to genetic dilution, which has also in turn caused declines in protein and amino acid levels in produce.
Because of the increased use of pesticides and chemical fertilizers, crops are now harvested so quickly that the plant has less time to absorb nutrients either from synthesis or the soil.
By Liz Thompson •
March 9, 2009
We all know it makes a delicious dip, but this tropical fruit is beneficial to skin and hair, too. Rich in potassium and vitamins B, E, and K, avocados, and the oil they provide, are regenerative and moisturizing. The oil is pressed from the pulp that surrounds the avocado pit and is very emollient.
By Liz Thompson •
February 25, 2009
If you, like many, are beginning to see the signs of aging on your skin but still want products gentle enough for sensitive skin, Organic Apoteke may be just what you have been looking for.
Organic Apoteke Rejuvenating line is specifically designed for sensitive and mature skin. Made with Organic Rose oil, antioxidants and vitamins, these products combine the perfect ingredients for tending to delicate skin while helping to diminish signs of aging. The brand also touts a blush-inducing nutrient complex said to leave your skin aglow. Of course, I had to try it.
The cleanser was mild and gentle and left my skin feeling, well… cleansed, and the toner was light and not at all harsh. But I must admit I was skeptical of the moisturizer. It was a different consistency than most moisturizers for sensitive skin and didn’t seem like it could possibly be very hydrating. Well, my doubt was (thankfully) proved wrong when my skin was left soft and supple, yet definitely not greasy, and remained so all night. The best part of all; my skin had a nice glow to it, which is not unusual after cleansing and moisturizing, but what is unusual — the glow was still there in the morning! Something we all want, especially this time of year.
By Amy Bell •
February 5, 2009
Kale has more nutritional value for fewer calories than almost any other food.
This superfood can be found in most grocery stores all year round, but is truly in season from the middle of winter to the first part of spring. During this time it tastes its best, and is most widely available.
Kale, (along with its relatives such as Brussels sprouts, collard greens, and cabbage) is full nutrients such as vitamins A, C, and E, fiber, calcium, manganese, and loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer including breast and ovarian.
Try adding kale to soups, casseroles, and salads… or whip up a batch of crunchy kale chips. They make a great guilt free snack the whole family will enjoy!
By Amy Bell •
January 28, 2009
Stress… it’s something we deal with on a daily basis. Some of us take it all in stride, others let it build up to the breaking point.
When we experience stress too often, our autonomic nervous system rarely has a chance to activate the relaxation response. This can eventually lead to physical or emotional illnesses such as high blood pressure, irritable bowel syndrome, insomnia, and depression to name just a few.
Making simple diet changes can help reduce stress, here are a few tips to get you started:
(Remember to always use organically grown foods when possible, it’s healthier for you and for the planet.)
By Paul O'Callaghan •
January 17, 2009
First there was “Peak Oil’, then there was talk of ‘Peak Water’, but ‘Peak Phosphorus’, may trump them all as a sustainability issue without rival.
Fact: Phosphorus is a non-renewable resource for which there is no substitute.
Our ability to provide enough food to feed the human population is dependent on the use of artificial fertilizers, which contain nitrogen and phosphorus. While nitrogen is abundant in the atmosphere, phosphorus is mined at just a handful of locations worldwide.
The raw food movement began with a fringe group of eaters in the mid 1970s and has since gained mainstream status along with other alternative diets such as veganism and macrobiotic eating. Most major cities and many smaller ones now boast raw food restaurants. Raw cookbooks abound and celebrities like Carol Alt, Woodie Harrelson and Natalie Portman have gone public with their raw food habits.
A cornerstone of raw foodism dictates that uncooked food is more nutritionally intact and bioavailable to humans. Raw foodists point out that all natural foods have the enzymes necessary to break down their matter, but that these enzymes are destroyed by cooking temperatures. Such followers believe that by eating only foods that contain their own decompositional enzymes, the body does not have to produce its own digestive enzymes (from the pancreas) and can redirect the energy elsewhere. Raw foodists also believe that an uncooked meal is more nutritious than cooked counterparts because of some evidence that cooking leaches nutrients.
But new evidence published in the upcoming issue of the British Journal of Nutrition suggests that vegetables do not always provide optimal nutrition when consumed raw. Instead, several vegetables are more nutritious after cooking or when served with other ingredients, such as fats.
