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.

Read more of this story »

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.

Read more of this story »

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.

Read more of this story »

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.

Read more of this story »

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!

Read more of this story »

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.)

Read more of this story »

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 natural resources are limited and are being depleted. The timing for ‘Peak Phosphorus’ may be 50 years out or a hundred and fifty years, but as with peak oil, it’s not a question of if, but when. There has already been considerable volatility in Phosphorus prices in the past year, possibly related more to volatility in the energy market and this has trickled through into food prices. Many countries are pushing through environmental legislation to mandate phosphorus recycling and recovery and this is pushing a new wave of technologies and approaches to how we use and value this precious material.

Read more of this story »

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.

Read more of this story »