Green Options

The Mediterranean diet is not only good for its more well-known reasons — protecting against heart disease and cancer. According to a new study published in the Archives of General Psychiatry, the Mediterranean diet, rich in fresh fruits and vegetables, whole grains, olive oil, nuts, and fish, may decrease risk of depression.

This season can be particularly hard on nails.  Dry, cold weather and central heating all work to sap us of vital moisture, which takes a toll on skin, hair and nails, too.  Brittle nails crack and break more easily and dried out cuticles can become torn and tender.

Special care needs to be taken to soften and strengthen nails in winter months.  But before you run out to the nearest beauty supply store, take a look in your kitchen cupboard.  “Soaking your nails daily in almond or olive oil strengthens the nails better than any conventional nail hardener,” says Julie Gabriel, author of The Green Beauty Guide.   Simply soak for a few minutes, wipe hands and massage gently.

To moisturize and smooth hands and nails try a mixture of equal parts (a tablespoon or so) brown sugar and grape seed or olive oil mixed with a few drops of your favorite essential oil.  Scrub hands and cuticles gently then rinse under warm water and pat dry for an instant manicure.  These should both be used on clean, bare nails and you should see immediate results.

More than ever, homeowners are making and using green cleaning products at home.

So, what’s your favorite green cleaning recipe?  The Clean Calgary Association’s Green Cleaning Guide For Businesses and Individuals by Lindsay Luhnau serves up green cleaning recipes galore.

First, it lists key DIY green cleaner ingredients: white vinegar, washing soda, castile soap, baking soda, Borax, olive oil, water, lemon juice and elbow grease.  Here are a few of the guide’s green cleaner recipes:

Question: What does organic olive oil, the environment, love songs, Tsunami relief and adventures on the high seas all have in common?

Answer: One extraordinary man.

And his name is Jeremy Meltzer, philanthropist-adventurer-musician turned entrepreneur-olive farmer who found passion, purpose and prosperity in a 100% recyclable cask of extra virgin olive oil.

So, when Divya Gugnani of Behind the Burner told me about Jeremy — and that I would have the amazing opportunity to follow media divas like Martha Stewart in interviewing him – I was beyond thrilled.  Before I even connected with him, I was already moved by his unique story and the countless ways in which his endeavors are helping women, orphans and the environment.  But I had no idea how far-reaching his efforts actually go and the life-changing experiences that have led him here.  For Jeremy, it’s not just about eating and drinking better — it’s about living better and his main goal is to help others do just that.  From small gestures to grand scale initiatives, Jeremy is a beacon of hope, bottled and direct shipped to you from Australia.

He also happens to be very easy on the eyes with a voice that has the smooth enchantment of Michael Buble mixed with the depth of Andrea Bocelli.  Needless to say, I’m kicking myself for conducting a phone interview instead of meeting him in person while he was in New York City meeting with The Food Network.  I am, however, listening to him croon love songs as I write this for added infatuation inspiration.

Recently, I’ve noticed a new trend in recipe ingredients. When newer recipes, especially those on foodie recipe websites, call for olive oil, they don’t just call for “2 tbsp. olive oil.” The recipes now frequently call for “2 tbsp. of the best olive oil you can get.” I don’t know about you, but when I think of best quality olive oil, I always think it must come from Italy. So I make sure my olive oil comes from Italy.

I know that olive oil is a healthier choice, and I use it frequently. I buy the supermarket brand (which is a product of Italy) because, honestly, I understand that some of the more expensive brands may taste better, but I’m not willing to put out the money for expensive oil. But maybe I should be. Or maybe I should be buying it from a source closer to me than Italy - like the U.S.

Here’s why I’m questioning my olive oil choices. I recently came across an article written last August in the U.K. Telegraph titled Olive Oil Consumption Leading to ‘Serious Environmental Problem.’ According to the article, Ecologist magazine reports that in Italy, Spain, Greece and Portugal

My six-year-old daughter loves oven roasted Jerusalem artichokes, and that’s a good thing, since they have taken over our garden. I call Jerusalem artichokes our survival food, as they grow so easily, spread like wildfire, and are ready for eating throughout the winter and early spring.  Sure, they are a pain to clean, but that is a small price to pay for a homegrown meal in the winter.  My family will never starve, as we always have Jerusalem artichokes.

Jerusalem artichokes are not artichokes, and they do not come from Jerusalem.   They are often called sunchokes, as the plant grows very tall in the summer and blooms a golden flower.  Sunchokes are native to the eastern US and were first cultivated by Native Americans, although they don’t take much cultivation, in my experience.  According to Wikipedia, “Jerusalem artichokes have 650 mg. potassium per 1 cup (150g) serving. They are also high in iron, and contain 10-12% of the RDA of fiber, niacin, thiamine, phosphorus and copper.”  Jerusalem artichokes offer an important source of potassium for those trying to follow the 100 Mile Diet and thus avoiding bananas.

Roasted Jerusalem Artichokes 

Wash and cut the tubers into about 1/2-1 inch pieces, the more uniform, the better.  Place the cut sunchokes in a glass baking pan and drizzle with olive oil. Salt and pepper to taste.  Add crushed garlic (2-3 cloves for a 9″  x  13″ pan).

My sister is due to have a baby next week, and I have been trying to think of the best, natural, newborn baby advice. My sister’s labor will be quite different than mine, as both of my children were born at home in water, and she will be giving birth in a hospital. My midwives had prepared a list of things needed for a home birth, and one item on the list was organic olive oil.

I have read many books on natural childbirth, such as Ina May’s Guide to Childbirth and Special Delivery. When I saw olive oil on my midwives’ list, I assumed it was for massaging the perineum to prevent tearing during labor. After my first child was born; however, I discovered the real reason every newborn’s parent should have olive oil on hand.

A newborn baby’s first stools are called meconium. Meconium is a dark, tar-like substance created in the baby’s digestive system in utero from ingesting amniotic fluid, epithelial cells, etc. In fact, the term meconium is derived from the term meconium-arion, meaning “opium-like”, because of its thick, dark appearance.