Posted on August 24, 2018 by
Moringa oleifera, ideally known as the ben tree, drumstick tree or horseradish tree is a small tree found in Pakistan, Nepal and India and one that has been used in the Eastern countries for generations to treat and prevent illnesses such as heart disease, diabetes, arthritis, anemia, digestive, skin and respiratory disorders.
Posted on July 28, 2016 by
Processed animal body fluids, preservatives, lots and lots of processed sugar… These are just some of the things you subject your body to when you turn to an energy drink to give you that much-needed jolt of energy to get you through the day. Not to mention, the mere process of having an energy drink produced, packaged and shipped undoubtedly has a rather concerning impact on the environment, but energy drinks with all their caffeine and sugar aren’t the best way to go about boosting your energy levels. There are many safe and healthy ways to give your energy levels the required boost to get your concentration levels back up or to just dig deep to navigate through the rest of the working. While many of these may not exactly fall under the typical category of “healthy foods,” if consumed in moderation for the sole purpose of boosting energy levels, these foods are as healthy as food comes. A delicious tofu (or yoghurt) and banana smoothie definitely won’t cause your doctor to form a disapproving crease on their forehead for instance, but it’s just one delicious, healthy and safe way to give yourself an energy boost. Discover more healthy, safe and delicious energy-boosting snacks in this infographic by Citrix GoToMeeting. You can also get a lot more useful life hacks.
Posted on April 24, 2015 by
With more and more people cutting meat and other animal products out of their diets these days, the holiday menu is no longer the no-brainer it once was. If you are rethinking the idea of a meat-centric meal, here are a few crowd-pleasing vegan dishes to serve alongside a roast — or all on their own!
Posted on March 22, 2015 by
One bonuses of participating in any CSA is the availability and access to seeds that are not genetically modified or altered. Thus, I have been seeding some of the bounty from my CSA. So far I have two types of tomato (above), yellow watermelon, honeydew melon, and a couple different types of squash and peppers. All were locally and organically grown here in New Hampshire. I also have all the seeds I ordered earlier this year but didn’t plant because of The Move to Boston.
Seeding the vegetables and fruits is an excellent way to preserve harvests, genetic diversity, and to save some money.
To seed a vegetable isn’t particularly difficult. Most times all one has to do is put seeds aside — making sure each seed is devoid of any vegetable matter — when cutting one open. Tomatoes, however, can pose a particular challenge for first time seeders. It took me a while to learn the process. I share it with you my fellow Greenists because I’m awesome (and contrite =)
First, cut open the tomato(es) and scoop out the seeds. Pull as much of the goo away from the seeds as possible. Then take the seeds and put them in a glass jar (plastic would work but then you get the plastic chemicals leeching problem…) with some water. Let the seeds sit in the sun for a week or two until the goo pulls away from the seeds and the seeds sink to the bottom. Go ahead and agitate the jar on occasion. Once the seeds have separated from the goo, carefully pour out the water and place the seeds on a towel to dry out. Once dry, put them in a bag for the next year after labeling the seeds. If you have more than one variety you are seeding this is very important unless you like surprises.
Knowing Wolf and I are moving from our beloved Howling Hill to the urban jungle makes my soul cringe. I am not a city person but I will adapt as I have to other changes. I am, after all, human. And humans adapt. And so do plants. We all adapt quite well, actually. I assume that’s why we (plants, animals, and everything else) are alive today: because we adapted to the changes and made the best of present conditions. To bring part of my CSA with me is a comfort. To know I can grow some of the lushness of the food I ate this summer is a fantastic way to bring Howling Hill to Boston. It connects me to the land, connects me to Mother Earth, and connects me to the CSA.
On a completely unrelated note, our well went dry. Follow our waterless journey at Howling Hill.
Posted on March 22, 2015 by
Meat-Free Monday doesn’t have to involve a fancy recipe or a lot of work. Sometimes, it’s nice to just have a simple, throw together meal. Back in my single days, my favorite easy meal was what I called mixing bowl salad.
Yes, it’s exactly what it sounds like — a salad so big that it’s made and served in a mixing bowl.
Mixing bowl salad varies depending on mood, and the contents of the fridge, but (in addition to lettuce) can include any combo of the following:
- roasted red peppers
- fresh peppers
- left over veggies, quinoa or rice
- slivered almonds
- the broken bits from the bottom of a bag of tortilla chips
- crumbled hard boiled egg
- sun dried tomatoes
- dried cranberries
- sunflower seeds
My favorite dressing combo is some oil and vinegar mixed with a little sea salt, pepper, and tons of oregano.
The point is to make a salad that you can totally pig out on. I promise, you won’t miss the meat.
Posted on March 22, 2015 by
Image credit: thebeernut.blogspot.com
I should warn you, my being new to the Greenists and all, that I am a beer geek. I see a Guinness and think “light beer.” (It’s actually lower in alcohol and calories than Budweiser.) I’ve taken notes on every single new beer I’ve ever tasted. I once spent a week working in the brew house of a brewpub for free just so I could see what it was like.
That being said, I’m not a jerk, so I’m not going to belittle your beer choices. Heck, I even accept my uncle’s offers of Miller High Life on occasion. Just because I like the finer ales in life doesn’t mean I have to be an antisocial blowhard about it. I’m also going to refrain from beer geek speak in this review. Honestly, a lot of beer geek jargon, like the phrasing you see in wine reviews, comes across sounding like gibberish to almost everyone outside of a small subculture of people.
Okay, enough of the warnings and explanations. The beer is Fuller’s Organic Honey Dew. The brewery describes this as being 100 percent organic, meaning every ingredient and all of every ingredient was organic. From what I’ve gleaned from some of the brewers I’ve talked to, this is actually a big deal as a beer is actually allowed to be labeled “organic” even when not all of the ingredients are organic. This originally was intended to make allowances for the fact that organic ingredients for beer were not always easy to come by, although according to several brewers I’ve talked to, the selection is quickly increasing and the quality is rather good.
When I was assigned this review (Greenists Julie and Courtney are friends of mine and aware of my obsessive-compulsive love of craft beer), I was pretty sure that what I was going to taste was going to be decent, at least. Fuller’s, from an American perspective anyway, is British beer, and unlike their cuisine, the Brits are known for being able to brew up a tasty beer. Honey Dew did not disappoint.
The Honey Dew is a golden ale, the lightest (in flavor and color) beer style outside of pale lagers like Budweiser and European Pilsners. They’re also lower in bitterness and easy drinkers. This beer definitely lives up to that standard. This is going to be richer than your typical American-style lager (although it’s exactly the same in alcoholic strength) but I don’t think anyone who can handle a Newcastle Brown or Budweiser American Ale is going to have the slightest bit of trouble knocking back a Honey Dew. In most honey ales I’ve had there’s a slight honey to the aroma and maybe a little sweetness in the flavor, but that’s usually it. The Honey Dew, on the other hand, really shows off the Argentinean honey in the aroma and the flavor. Honestly, there are moments when it seems like I’m drinking a mead, a traditional alcoholic drink made by fermenting honey mixed with water. Honestly, because there are some similarities in flavor between meads and wines, there’s a chance that people who are more comfortable with wine than beer could use this as a crossover beverage. Just don’t forget that in the end that this is first and foremost a beer.
Fuller’s Organic Honey Dew is expected to hit the shelves sometime this month and is has a suggested price range of $3.49 and $4.49. That’s a little pricier than the average beer, but, like other Fuller’s products, it will be in 16.9 oz. bottles instead of the standard 12 oz. bottles that are standard in American breweries.