Fascinating video on bacteria

So this video is a bit long but it is a great source of information about how bacteria works in and around our bodies. The speaker is also very engaging and I would imagine ridiculously smart! It was shocking to me, the roll that these "germs" play in our lives and how important it is that we respect the symbiotic relationship we, as human have with them. In a country where every bathroom seems to contain anti-bacterial soap and most purses contain sanitizing gel, we should be more conscience of what over use of these products really means. Enjoy!

Move

Pardon my disappearing act over the last few weeks, I am adjusting to a new schedule. I wanted to share a wonderfully creative video depicting forward motion, something there seems to be a great deal of in my life right now. Having a production background, I am always impressed by the amount of time and shooting that goes into such a short but enlightening video, especially when it is shot in so many different locations. Enjoy and have a good week!

MOVE from Rick Mereki on Vimeo.

Patience

Patience may be considered a virtue but it is rarely respected. In our go-go-go society it is hard to maintain such a virtue. We are consumers of everything; quick consumers! If we want it, we go buy it, some of us are lucky enough to know how to make it, but that is rare. Most of us are spenders not savers. Wasters not growers. I should know, this used to describe me. But as I sat in the dentist chair the other day waiting for the dreaded numbness, the thought came and passed that I had been sitting there for about twenty minutes without a peep from the dentist. Another ten went by and I noticed a man who had been taken back at the same time of me starting to complain. This brought my newly inherited patience to mind. In the past I would have used that thirty minutes to fume. Slowly bringing to mind all of those reasons that I should be mad I am sitting, waiting, wasting time. My frustration would have started out slow, "this is rude," "who do they think they are," "my time is valuable too." Then my negative thoughts would grow into a plot to storm out demanding they reschedule me because I had things I needed to do, places to be! That did not happen this time.
I discovered it was so much nicer to exercise my patience and focus on what an extra thirty minutes of "down time" meant for my day. I did some conscience breathing and some brainstorming and just sat there. It was great. I thought about the guy next to me who had just ruined his own day over something of which he had no control. Yes, it is rude for doctors to make us wait but who knows what the circumstance was. Was she having lunch with her child? Maybe SHE had a doctors appointment for which she had to wait. Maybe she was just running errands. It was irrelevant. What mattered was what I chose to do with the time my patience was allowing me. That day it allowed me to be mindfully present in the moment, because there was no where else I could be. I was able to finish out my day calm, relaxed and numb on on the left side of my face (okay so that part was not so great).
I truly believe my new "virtue" has come about because of my yoga practice but if you really think about it, it is a selfish act, being patient. It reminds us of our free will and ability to control our own thoughts and well-being. Next time you are in a situation when you really need patience try the following:
1. Just take a deep breath. Even if this means doing it in front of someone. It may seem weird to pause mid-rant to breathe but trust me, you and the receiving end will be appreciative that you need to get your bearings and chances are the conversation will be much more productive and less emotional.
2. Ask yourself the following question: Where else do I REALLY have to be right now? If the answer is "anywhere but here" than you need patience, my dear. If the answer is a valid place i.e. picking the kids up at school or on a conference call, and you are waiting on someone, politely and calmly explain to them that you will need to reschedule if they cannot see you in the next 10 minutes.
3. If you are waiting in line for something, and getting irritated, ask yourself if you really need that item you are purchasing or signing up for. Is it worth the stress of waiting in line? If it is than strike up a convo with the other cue members or prepare by bringing a book with you.
4. If it's traffic, you obviously can't read but you can listen to music or have a book on tape handy. Value this time to just be where you are and be thankful that you have the ability to get from point A to B via your own method of transportation. Hundreds of thousands of others have to wait for a bus or train or have to walk when they want to get somewhere.

Think of it this way, too. Some of the most enjoyable things are the result of time and patience like lasagna, babies and cupcakes!

Responsible Indulgence: Organic Red Wine

Fin approves as well!

"Organic wines are invariably fresh and crisp and aromatic and unique to each spot and vivacious at best. They are not over-exacted nor coerced into a preconceived taste mold. They are all about the vineyard." -Arnold Waldstein

I am an avid wine drinker but would no means call myself a connoisseur. Sticking to the cheap but yummy side, my motto is if it tastes good and doesn't cost a fortune, pour me a glass. Don't get me wrong, I have a true appreciation for an aged, prized bottle of vino just like the next gal, but my budget does not allow for this on a daily, weekly or even monthly basis so I must compromise.
My wine palette fluctuates between red and white varietals and typically follows the Florida seasons. It is hard to enjoy a glass of heavy red on a 95 degree day in the sun just as it is hard to sip a crisp glass of white on a chilly evening by a campfire. I know wine is meant to be paired with food not weather but there are exceptions. Although it is still quite warm outside, Fall is in the air and therefore I am currently craving red.
Let's not kid ourselves here: Wine is alcohol, and alcohol is a toxin which has to be broken down in your system just like any other free radical. Too much consumption taxes your immune system and affects other important bodily functions. Now that I have that out there I would like to announce that I LOVE WINE. My overall lifestyle is insanely respectful to my body and knowing that I will continue to drink wine on a regular basis and not feel guilty for doing so. There are exceptions, i.e. sickness, pregnancy and breast-feeding where this will not be the case.
I do my best to choose an organic option for what I like to call my "responsible indulgence" but not all organic wines taste good. My current wine of choice is Pure Red, by Badger Mountain. It is light and flavorful, great for a daily glass paired with just about anything. I like that it comes in an eco-friendly box (a turn off to some, a plus to me) and is reasonably priced. One box is said to contain four bottles (another plus).
While there is no question that organic in any living sense is just plain better, organic wines are produced sans pesticides, in concert with the land from which the grapes are grown. Any time a consumable product is grown in connection with it's microclimate it becomes healthier for us, and in turn healthier for our environment. Almost all organic wines have a higher antioxidant content, the reason for which wine is considered "good for health in moderation." Organically cultivated wine tends to contain less sulfites (sulfur dioxide), an ingredient some people have an allergic reaction to. Beware that just because a wine is labeled organic does not mean "sulfite-free". Sulfites should only have a negative affect on those that are sensitive to them and can cause respiratory distress, so you will know if you fall into this category. A common myth is that sulfites also cause a nasty day after headache aka-the wine hangover. There are two possible reasons for a splitting headache the day after neither of which are sulfites. One is that you just plain drank too much and you are dehydrated. The other is due to the tannins and histamines which both come from the skin of the grape.
So next time you reach for a bottle, try to make it organic. Your body and Mother Nature will thank you. I am off to pour myself a glass!

I will write for you!

Only one week left until my first Holistic Health and Nutrition course starts. Over the past few months I have been setting up a home office, goal setting and getting back into the swing of daily learning and writing. I should feel overwhelmed but instead I am enlivened. It feels great to be pursuing life with passion for the first time. I highly reccomend it.

ON ANOTHER NOTE:
One of my long time dreams has been to mantain a freelance writing career, a journey which began quite some time ago and took me away on adventure to Boston. A masters degree, a job as a producer and five years working for the family biz later, it may seem to some I have strayed far from that dream. I can still hear family and friends urging me to just pick something and stick to it. I am glad I waited it out and found my clarity. In the present moment I strongly feel the life experiences I have had along the way seem to prove there was ultimately a reason for an alternate path and I seem to have come full circle back to my dream but with more knowledge and stronger conviction.
I love to write. It is my voice, my language and I have decided to make it a strong and ever present part of my life. I have launched a freelance writing career. I will specialize in food, nutrition, health, sustainability, edible gardening and simple living. I will also offer my services to help small businesses within these industries with website copy, newsletters, and social media. If you know of anyone in need of these services please send them my way. To all of you who have supported me along the way and continue to support my decisions, I sincerely thank you. To my future clients, I look forward to working with you and for you, I promise you will be pleased.

BTW-I will absolutely continue to contribute to this blog but there are some updates coming to it in the near future, so get excited!

Salutation Nation, 9-10-11



This picture was taken by Cliff Roles, http://www.cliffroles.com/, that's me-bottom right corner.



Saturday morning I joined 300 men and women of all races and ages for an hour of yoga at the Ca'da'Zaan. We flowed on the back deck on the water. What an experience! It was a beautiful morning, with a slightly cool breeze, and a flat calm bay. The picture I posted tells the story best as I have never seen a more colorful and diverse group of people in one location in Sarasota. SO COOL!

What made it even more special was knowing that around the world, at the very same time, thousands of people were practicing together in their chosen location. 

I have only been practicing yoga for a little over a year now but it's because of experiences like this that I know in my heart that I will be practicing it for the remainder of my days here on Earth.

Birth of the Fall Garden

  

White Squash

Purple Broccoli

The time has come for the birth of my Florida Fall garden. I know this because my seeds are sprouting and there is swiss chard, onions, broccoli, tomatoes, cabbage, cucumbers, squash, chocolate bell peppers and beans on the horizon. I am also expecting a new shipment of seeds any day now. This year I am going to give pumpkins a try in the hopes they can provide decoration and pie for Thanksgiving. I am timidly confident that it will work out. It still seems unbearabley hot, humid and buggy to be in the garden for any extended length of  time, but I have started most of my seedlings indoors this year and am doing my best to keep things weeded and aerated in the garden as well as letting the chickens roam free in there to contribute their fertilizer to the dirt. I will have to be very conscience of the chickens when all is planted and most likely create a temporary barrier to keep them from eating all of our spoils.



Flat Dutch Cabbage

Currently my seedlings are are under a 24 hour florescent light in my office. I am closely monitoring their water and growth to ensure they emerge from there wombs and are given a healthy start to life. That way when they are old enough to be placed in the garden they will be strong and ready to tackle the elements. As they grow over the next four to six weeks I will gradually taper off their light supply to allow them acclimation to a real sunlight schedule and then the last week before transplant they will be placed outside a little bit each day to get used to the heat. Last week I soaked and planted scarlet runner beans and edammame directly in the garden. A couple of weeks ago I planted white scallop squash, which seems to be thriving in the heat and moisture of the tail end of the Florida summer. It will be a challenge to keep the worms away from my squash and I hope the copious amounts of rain do not rot my bean seeds before the see the light of day.

Mini Sailor Cucumbers

I am excited about this garden season. I have a stronger confidence in what I am doing now with 3 years of experience now under my belt. While it is impossible to know what the Florida Fall, Winter and Spring will bring, I know that I can create something productive for our consumption. I hope that all of you will try to grow at least one thing you can eat this year!

A Plea for Fall

While my besty, M,  is over at Owlet (http://owletblog.blogspot.com) may be cursing the start of the cold season, I am totally longing for it. To be fair, it's like comparing apples to oranges, as she is in Chicago and I am in South Florida. While we have had some record lows over the last couple of years, they last mere days, not months, and our lows are in the 30's, not below zero with bone chilling wind. Florida has always marched to the beat of its own drum from the people that inhabit it to the inconsistency in the weather patterns, but, hey, it is home and always has been.
This year our summer has been unbearabley hot, wet and mosquito stained. I am OVER it. The hubs and I both agree that we sleep better with the windows and doors open and a constant flow of cool fresh air wafting in as opposed to the vicious cycle of air movement and stagnation from the central air units. Cooler weather here in Florida means a vegetable garden full of variety and lots of hot soups both of which make my tummy and heart very happy. I also love the winter wardrobe for Florida which for me comprises of a great pair of jeans, long sleeve tees, light to medium weight sweaters and comfy boots. This cool season, I plan to spend many weekends out at our family property in front of a campfire, listening to music, making smores.
So here I sit upon a humid, foggy, yucky morning longing for that morning I will walk outside, be greeted with a breath of crisp, cool, fresh air and happily free my favorite sweater from hibernation.

Raw Coconut-Lime Pie

This started out as a raw mango key-lime pie but I did not have key limes nor did I soak enough cashews for the fillings, so I improvised and the result was pleasing.

We had plenty of limes from the backyard and I love coconut and had a bunch on hand.

Ingredients:

Crust

1 cup of macadamia nuts

½ cup of cashews

¼ cup of pine nuts

7-10 Pitted Mejool dates

1 teaspoon coconut oil

A couple sprinkles of cinnamon

A pinch of salt

Pulse first 3 ingredients, cinnamon and salt in a food processor for 10 minutes until you reach a crumbly consistency. Add coconut oil and dates. Continue pulsing until combined. You may need to scrap the sides once or twice.You do not want this to be mushy. To test it take a spoon and scrape some into your hands, if you press it together and it stays together, it is ready. Press crust into a pie shell with loose bottom until smooth and stick the pie shell in the freezer while you prepare filling.

*if your pie shell does not have a loose bottom, line the inside with plastic wrap prior to pressing the crust in. This will allow you to easily remove it when ready.

Filling

2 cups of cashews (soaked for 3+ hours)

1 cup of lime juice (or key lime juice)

1 teaspoon Vanilla extract or scraped vanilla bean

1/4-3/4 cup of water (you can use water from soaked cashews) OR almond milk

Place first 3 ingredients in powerful blender and start to pulse, adding water when needed in order to reach a smooth, creamy consistency. There should be no lumps in your filling. Pull out pie crust and spoon filling into it smoothing and leveling the filling. Place back in freezer and rinse out blender.

Topping

1 cup soaked cashews

1 cup unsweetened dried coconut

1 teaspoon vanilla extract

2 teaspoons raw agave nectar

Water for consistency

Blend first 4 ingredients in blender adding water as needed to reach smooth, creamy consistency. No lumps in this either. When done, pull out pie shell and filling and smooth topping layer over filling creating a smooth top layer. Sprinkle more coconut on top and garnish with a lime slice or swirl. Cover and place in freezer for at least 1 hour before serving. This will keep in the freezer for a couple of days. Just take it out for about an hour before eating.

ENJOY!

Health Facts:

Macadamia Nuts are high in fiber and have high amounts of “good fats” without the bad cholesterol. They also contain significant amounts of amino acids and surprising amounts of B-vitamins.

*This recipe is Gluten free and Vegan.

Great Article

I have been busy getting my home office all set up for the start of school and the launch of my freelance writing biz but I have not forgot about you dear readers.

Coming up this evening is a recipe for a raw coconut-lime pie and I wanted to share with you a fabulous article on the value of time by Anne Lamott for Sunset Magazine:

http://www.sunset.com/travel/anne-lamott-how-to-find-time-00418000067331/

Sticking Close to Home

I am a planner by nature. No matter how much I WANT spontaneity in my life it will not change this fact. The way I compromise with my need for control of a productive schedule is to "plan" to just stay close to home sometimes. That is what I have done this weekend and so far today has been pretty darn good for not having a list written out. I managed to plant our new "red lady" papaya tree, move the pineapples, plant some seeds in the garden, start some seeds in the house, order seeds for the Fall garden, clean the chicken coop and have some beans soaking for planting later. I only have one more weekend until my weekends will become devoted to school work so I am enjoying my non-plan-plan.

The new tropical fruit garden corner. Starfruit, papaya, pineapples, and lemon bush. Flowers to be added!

Here she is! I am told she will grow another foot before giving us fruit.

Scarlet Runner and Soy Beans

Purple and Pink Tomatoes, Cabbage, Broccoli, Cucumbers, Swiss Chard and Onions.

I also had the chance to play on the Internet and do some pinning which I rarely take time to do on weekends.



This is the corner opposite the showerhead. This bath is so zen, I cannot wait to take a shower in there!



Meanwhile, Ryan has been working hard on the bathroom remodel and has made major progress. He is so talented in both the labor and design aspects of creation. He would be mad if he knew I put this up as he likes people to only see the finished product but I couldn't resist and barely ever gets on here anyways: