tag:blogger.com,1999:blog-58763483009538244932024-03-13T04:03:27.952-06:00Creative HealingsAaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-5876348300953824493.post-31324433754523948452017-08-22T08:49:00.000-06:002017-08-22T08:50:38.410-06:00Fun Recipies for Energy<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-9vrjOVquCyY/WZxCo_7_WfI/AAAAAAAAA3E/pbifR7a7Zdo0WoTCqcf26OiS9HzigQokQCLcBGAs/s1600/Quinoa.cereal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1055" height="200" src="https://1.bp.blogspot.com/-9vrjOVquCyY/WZxCo_7_WfI/AAAAAAAAA3E/pbifR7a7Zdo0WoTCqcf26OiS9HzigQokQCLcBGAs/s200/Quinoa.cereal.jpg" width="131" /></a></div>
Sometimes, I need something more than oatmeal, or cream of wheat. Quinoa is a fantastic high energy food to look at also!<br />
Here are some fun little breakfasts using quinoa!<br />
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<a href="https://greatist.com/eat/breakfast-quinoa-recipes" target="_blank">27 Breakfast Quinoa Recipes That’ll Make You Forget All About Oatmeal</a><br />
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<a href="https://www.facebook.com/wholenesshealingsfamily/" target="_blank">Visit Us on Facebook</a>Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-56960818296115283142017-05-02T20:55:00.002-06:002020-09-02T17:39:02.993-06:00The joys of Home<div class="separator" style="clear: both;">
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<span face="">So much glue!</span></div>
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It's been almost 4 years since I've bought my home and I am slowly getting to more and more projects. </div>
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There is wood under this carpet and glue. Looking forward to seeing this transform with some sanding and conditioning!</div>
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<a href="https://lh3.googleusercontent.com/-aZC1tVM_5BQ/WQlGkswEqrI/AAAAAAAAA1g/5jDJTKn5NDQDTg4cG0B4oGCdd67YgrDnwCHM/s640/blogger-image-2121546051.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://lh3.googleusercontent.com/-aZC1tVM_5BQ/WQlGkswEqrI/AAAAAAAAA1g/5jDJTKn5NDQDTg4cG0B4oGCdd67YgrDnwCHM/w410-h308/blogger-image-2121546051.jpg" width="410" /></a></div>
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Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-25292175326540835022016-10-24T06:41:00.001-06:002016-10-24T06:41:25.328-06:00Pumpkin ChiliDelicious dinner with friends enjoying one of my fall favorites pumpkin chili!<div><br></div><div>Ingredients </div><div>Pumpkin- small</div><div>Chili- I prefer crockpot chili, but <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">if I'm in a hurry a can of chili works too!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-7FN0rImg_xU/WA2A9wNHEXI/AAAAAAAAA0M/wYqrhj0ykAY/s640/blogger-image--1833828601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-7FN0rImg_xU/WA2A9wNHEXI/AAAAAAAAA0M/wYqrhj0ykAY/s640/blogger-image--1833828601.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Added some Greek yogurt and a little cheese!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Readwh3msDw/WA4BdMG49FI/AAAAAAAAA0k/wZRAFCk5xcg/s640/blogger-image--1550015710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Readwh3msDw/WA4BdMG49FI/AAAAAAAAA0k/wZRAFCk5xcg/s640/blogger-image--1550015710.jpg"></a></div><br></div></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Alternative for the chili can be soups!</span></div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy!</span></div>Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-7043191581767848162016-03-25T18:52:00.003-06:002016-04-24T21:16:26.734-06:00Essential Oils for Diabetes<h1 class="title" id="page-title">
<span style="font-size: small;"><span style="font-weight: normal;">I found this post about diabetes and essential oils that may help. I like that the oils can be used topically, orally, or via scents. I hope you enjoy the article also.</span></span></h1>
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<a href="http://daviau.myameo.com/" target="_blank"><span style="font-size: small;"><span style="font-weight: normal;">http://daviau.myameo.com/ </span></span></a> </h1>
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Essential Oils That May Help Lower Blood Sugar</h1>
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By <a href="http://www.informationaboutdiabetes.com/users/jacqueline-marshall" title="View user profile.">Jacqueline Marshall</a>, Aug 25, 2015 </span>
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<a href="http://www.informationaboutdiabetes.com/image/coriander-thangaraj-kumaravel-flickrjpg"><img alt="coriander-Thangaraj Kumaravel-flickr.jpg" class="image image-article " src="http://www.informationaboutdiabetes.com/sites/default/files/iad_coriander.article.jpg" height="225" title="coriander-Thangaraj Kumaravel-flickr.jpg" width="300" /></a></div>
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<b>Today, the healing benefits of essential oils are more
than the claims of ancient tradition and alternative medicine. They are
increasingly the stuff of science.</b><br />
Not that essential oils will cure diabetes, but using them can be
more than an odoriferous way to spice-up your diabetes management
routine.<br />
Essential oils contain potent biologically-active volatile compounds
with therapeutic effects. The compounds enter our system when the oils
are absorbed by our skin, the fragrance enters the blood stream via our
lungs, their sumptuous scents influence the brain’s limbic system, or
they are ingested in dilute amounts.<br />
<h2>
Essential Oils and Blood Sugar</h2>
Several of these essential oils are believed or proven to have an effect on blood sugar levels, including: <br />
<ul><b>Cinnamon Bark (Cinnamomum zeylanicum).</b> Research studies
have demonstrated that cinnamon helps lower glucose levels, LDL
cholesterol, triglycerides, total cholesterol, and increases insulin
sensitivity in people with <a href="http://www.informationaboutdiabetes.com/type-2-diabetes">type 2 diabetes</a>. Cinnamon oil is generally known for its powerful anti-inflammatory, antibacterial, anti-viral, and anti-fungal properties. <b>Coriander (Coriandrum sativum).</b> Coriander helps
lower blood sugar in two ways. It demonstrates insulin-like activity at a
cellular level, and it facilitates insulin release from the pancreas.
Studies reveal that coriander also reduces triglycerides, LDL, and total
cholesterol, and is associated with increased HDL cholesterol. <br />
<b>Davana (artemisia pallens).</b> The davana plant is
native to India. There are historical and anecdotal reports of davana
effectively lowering blood glucose levels.<br />
<b>Dill Weed (Anethum graveolens).</b> Dill stimulates the pancreas and helps regulate insulin. It is also known for its antibacterial, and anti-spasmodic properties.
</ul>
Essential oils can also relieve problems that result from or
contribute to diabetes such as stress, anxiety, pain, and insomnia—all
maladies that may be lessened using lavender oil.<br />
However, just because the lavender flower is delicate and smells
lovely, does not mean we can take the potency of lavender, or any other
essential oil, lightly.<br />
<h2>
Potent Effects: Use Wisely</h2>
Because essential oils are extracted from plants, people tend to
think their influence can only be benign. This is a potentially
dangerous assumption. If you choose to experiment with oils for diabetes
relief, it is important to acknowledge their possibly powerful effects.<br />
For instance, some individuals who report lowering <a href="http://www.informationaboutdiabetes.com/articles/managing-diabetes/diabetes-blood-sugar-level">blood glucose</a> with essential oils needed to make medication or dietary adjustments to maintain target glucose levels and avoid hypoglycemia.<br />
Other important considerations include the purity and therapeutic
grade of the oils being used, how to best administer them (e.g., inhale,
rub on skin, ingest), whether they mix well with other medications, and
have age, or pregnancy restrictions.<br />
So, before trying essential oils research them, consult essential oil
experts, and work with your doctor to make their use safe and effective
as possible.<br />
<br />
<cite>From: <a href="http://www.informationaboutdiabetes.com/lifestyle/lifestyle/essential-oils-that-may-help-lower-blood-sugar" target="_blank">http://www.informationaboutdiabetes.com/lifestyle/lifestyle/essential-oils-that-may-help-lower-blood-sugar </a> </cite><br />
<cite>Sources: <a href="http://articles.mercola.com/sites/articles/archive/2015/08/17/essential-oils-improve-life.aspx">Mercol</a>; <a href="http://www.diabetesincontrol.com/articles/features/9269-essential-oils-for-the-management-of-type-2-diabetes">Diabetes In Control</a>; <a href="http://heritageessentialoils.com/blood-sugar.php">Heritage Essential Oils</a><br />
Photo credit: <a href="https://flic.kr/p/9hSTsa">Thangaraj Kumaravel</a></cite></div>
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Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-61195458438289128122016-02-23T10:45:00.000-07:002016-02-23T10:45:16.958-07:00Fermentation and Salt<!--[if gte mso 9]><xml>
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<em> "Fermentation by definition is an anaerobic process. The lactic
acid bacteria that carry out dairy and vegetable fermentations can grow in the
presence of air but do not use oxygen to generate energy for growth. Using a
fermentation lock to exclude oxygen but allow gas to escape will prevent
aerobic yeasts and molds from growing. Aerobic yeasts and molds growing on the
surface of sauerkraut brines can soften the kraut and produce off flavors. A
more serious problem is that yeasts and molds growing aerobically on the
surface of vegetable fermentation brines can consume the lactic acid and can
cause pH to rise above 4.6, potentially resulting in botulism. Anaerobic
fermentation of cabbage, on the other hand, with 2% salt (NaCl) and a
temperature around 18C (64F) typically makes very good quality
sauerkraut". </em>Dr. Fred Breidt, USDA, Microbiologist<br />
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<br />
<strong>Weight Matters</strong><br />
Salt is to brine, like flour is to a well-made bread. Proportions
matter, and in both cases, measuring spoons and cups are inadequate tools when
it comes to obtaining the correct amount of dry ingredients. Just like every type of grain has a different weight, every salt has a
different weight depending on its grind, density and moisture content.
Salt, like flour, is a more reliable, consistent ingredient, when weighed
- NOT measured.<br />
<br />
To illustrate...Each dish in the above-photo contains 1 level-tablespoon of unrefined,
additive-free (no added iodine or anti-caking agents) high-mineral salt, every
one a unique brand and grind, ranging from super-fine to large and coarse.
Several are moist, some are bone-dry. The brick-red Hawaiian salt (NOT
meant to be used as a brine-salt, but instead, a "finishing" salt)
contains added clay. Using a digital scale, set to metric-grams instead U.S. ounces, we weighed
each tablespoon of salt.<br />
<br />
The end result:<strong> </strong> Their weights ranged from 10 to 16-grams per tablespoon.<u> </u>That's a whopping 60%
difference, negatively or positively impacting salinity! Variations in
salinity will impact fermentation. <br />
<br />
Salt helps lactic acid bacteria win the microbial race. At
a certain salt concentration, lactic acid bacteria grow more quickly than other
microbes, and have a competitive advantage. <br />
<br />
<strong><i><u>Below</u> the correct concentration</i></strong><em>, </em>bad
bacteria may survive and spread more easily, possibly out-competing lactic acid
bacteria and spoiling your pickles. Also, lactic acid bacteria don't survive in
brines that are less than 1%. The "no-salt" fermentation
movement doesn't have its roots in traditional fermentation, but instead, in
modern misunderstandings about the importance of salt.<br />
<strong><i><u>Too much</u> salt is also a problem.</i></strong><em> </em>Lactic
acid bacteria cannot thrive, leaving your vegetables unpickled, and instead,
salt-cured. Salt-cured has always been a traditional method of fermentation,
but it is intentional - meant to kill lactic acid bacteria. What's more,
salt-tolerant yeasts can spread more quickly. By consuming lactic acid,
yeasts make the pickles less acidic - and more hospitable to spoilage microbes.<a href="http://www.exploratorium.edu/cooking/pickles/salt.html" target="_blank" title="Salt Brine Science of Cooking"><span style="mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-fareast;"></span></a><br />
<h3>
Weigh, Don't Measure Salt</h3>
<b style="mso-bidi-font-weight: normal;"><span style="mso-no-proof: yes;"></span><strong>1.
Use easy-to-read brine-tables</strong></b> - based on traditional formulas used by artisan butchers, cheese and pickle-makers. <br />
<strong>2. Create the amount of brine you need</strong>, whether 1-cup,
1-gallon, or 1-liter, at the proper salinity-level, following our easy-to-read
chart.<br />
<strong>3. Buy a gram-scale. </strong>Digital scales are
inexpensive - under $20 - readily available. Make sure there's a
"tare" button to zero-out your scale, to obtain the most accurate
weight. Scales have a toggle-switch on the underside, one-side labeled
"OZ", and the other, "GM". Switch the switch to GM - grams.<br />
<strong><i><span style="background: #FFFF99;"><br /></span></i></strong>
<h3>
<strong><span style="font-family: "Cambria","serif"; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-latin;">Which salt is best?</span></strong><span style="font-size: 14.0pt;"></span></h3>
We recommend most dry salts - never wet. Wet salts typically contain
clay or dirt, providing coloration (grey, red, brown, etc.) but they also act
as a "substrate", a surface on which mold grows. Even when wet
salts are baked at a very high temperature, in the hopes of killing mold,
rsearch has shown that many mold spores survive. Another issue, not
talked about enough, is the lead-content of many northern salts. All salts are graded, like a good wine, according to their quality and
use. We prefer a gourmet-grade for any culinary use, including
fermentation. <br />
<br />
<h3>
<strong><span style="font-family: "Cambria","serif"; font-size: 14.0pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-latin;">2%? 3.5%? 5%? 10%?
Which brine is best?</span></strong><span style="font-size: 14.0pt;"></span></h3>
<span style="mso-no-proof: yes;"></span>Dr. Fred
Breidt, a USDA microbiologist and UNC microbiology professor is quoted in
mainstream pro-fermentation articles, as saying that properly-made <em>"lactic
acid fermentation is SAFER than canned food"</em>.
Dr. Breidt enthusiastically suggested that we could reduce the amount of salt
normally used in other methods. Because our anaerobic-container
suffocates oxygen-rich mold and yeast, the excess salt is NOT inhibit their
growth. <em>"Anaerobic fermentation of cabbage, on the other hand, with 2% salt
(NaCl) and a temperature around 18C (64F) typically makes very good quality
sauerkraut."</em><br />
Dr. Breidt's summary was: "Using the 2% with its
anaerobic-conditions, would create a consistently good end-product with
superior results in taste, flavor and color retention."<br />
<br />
<em></em><br />
<strong>2% Salinity: </strong>Carrot sticks, shreds, slices; broccoli,
cauliflower, pearl onions, green beans (add grape leaves to preserve color),
asparagus, green/red peppers de-seeded, parsnip, kohlrabi, Jerusalem artichoke,
zucchini (whole), sliced radish, whole-small radish, whole green tomato, are
but a few examples. Quick guide: Fill the Pickl-It with food (dice, chunk,
whole, etc.) to 1-inch below the "shoulder". Add 2% brine to
the "shoulder" so your vegetables are covered with 1-inch of brine.<br />
<br />
<strong>3.5% Salinity: </strong>Pickled cukes for pickling-varieties
such as Kirby or Boston. Fermented short-term (7-days on-counter, then 2
weeks in fridge) creates "half-sour" - still half-white, somewhat
green inside. More fermentation-time creates evenly-distributed green
color and sublime flavor.<br />
<br />
<strong>10% Salinity:</strong> For those serious about brine-curing
meat, crafting authentic feta-cheese, pepper-mashes, curing green olives,
authentic fish-sauce, and shrimp-sauce.<br />
<br />
<br />
<h3>
Chart #1: Water is U.S. Measurement, salt in grams.</h3>
<h3>
<span style="font-size: small;"><span style="font-weight: normal;">Examples: To create 8-cups of brine at 2% salinity, use 38
grams of salt. To create 3-cups of brine at a 2% salinity, add the amount
of salt called for in the columns under 1-cup (5 grams) and 2-cups (10 grams)
which equals 15-grams of salt. If creating a 1% brine, simply divide the 2%
salt grams by 50%. To make a 1% brine for 2-cups of water, use half of
the 5-grams, ROUND DOWN to 2 grams. </span></span><span style="font-size: small;"><span style="font-weight: normal;">
</span></span></h3>
<span style="mso-no-proof: yes;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMutqAsSFvBMJJHIatkOTlJxIUBX8aROqGKgTHnKyhkAU2-yiLuHXt_FFtKAHntZqeOoUYS7p9z0T5JFiEnnQx5yl6ZrIQZubqzwKMJ6PrI5cN2Q_POgoT-9oMFqY07ueskmumUAV9nk/s1600/brine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMutqAsSFvBMJJHIatkOTlJxIUBX8aROqGKgTHnKyhkAU2-yiLuHXt_FFtKAHntZqeOoUYS7p9z0T5JFiEnnQx5yl6ZrIQZubqzwKMJ6PrI5cN2Q_POgoT-9oMFqY07ueskmumUAV9nk/s400/brine.jpg" width="400" /> </a><br />
<br />
Adapted from http://www.pickl-it.com <br />
<br />
Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-60755364343893525182016-02-22T10:18:00.000-07:002016-02-29T06:06:40.865-07:00Fermenting Vegetables <!--[if gte mso 9]><xml>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0VS-nmgDTg_g1OZeBST51dhR2OvB9PR4a7XGO35J0Z8onne6BypcDsDWuJQm0XG4vD_AdPQIYbqQoyz0N0ybdndn7T0Cvf8BhFZHps-1kHMN9UP_42XoxHrzto0ippK9ZTG5Eliapgc/s1600/ferment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0VS-nmgDTg_g1OZeBST51dhR2OvB9PR4a7XGO35J0Z8onne6BypcDsDWuJQm0XG4vD_AdPQIYbqQoyz0N0ybdndn7T0Cvf8BhFZHps-1kHMN9UP_42XoxHrzto0ippK9ZTG5Eliapgc/s400/ferment.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;">What makes vegetables ferment
instead of rot?</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">First of all, fermented vegetables ferment instead of rot
because of the natural beneficial microbes in them. The job of the cook is to
give those beneficial microbes the best possible environment to thrive and
multiply. At the same time the environment needs to discourage the bad microbes
that cause rot from multiplying and overpowering the mixture. This is where the
salt comes in. <b>Salt inhibits the growth of microbes.</b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Food that is naturally high in moisture like finely cut
cabbage requires less salt than food with a hard rind, like lemons, in order to
discourage the bad microbes. Food that spoils faster, like herrings, require
more salt than food that is slower to spoil, like beets. Salt also causes
osmosis — a transfer of juices from the vegetables that is replaced by brine,
further inhibiting spoilage.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 18.0pt;">Let’s look at what actually goes on
as vegetables ferment</span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">When you start to ferment vegetables (or dough or fish)
there are hundreds of different microbes on the surface that are vying for
supremacy. Whether you end up with rotting food, mold, or a nicely fermented
food, depends on encouraging the good microbes, while trying to crowd out the
bad microbes. The good microbes thrive in an acidic environment while the bad
microbes don’t. Some microbes need air to multiply while the good microbes need
an anaerobic environment.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">You want to begin with more of the good microbes and less of
the bad. Always wash your vegetables under cold, running water before you
prepare them for fermented vegetables. This washes off some of the undesirable
microbes right at the beginning. Wash and sanitize knives, cutting boards,
jars, and bowls before you begin to make your ferment.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Salt inhibits the growth of yeast and delays the bad
microbes from reproducing and this is why salt is commonly used in fermented
vegetables. Use kosher salt or sea salt<u><span style="color: blue;"> </span></u>rather
than table salt (Iodized salt) because the addition of iodine, an
antimicrobial, will inhibit the good microbes, too and discolour your
vegetables.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Inoculating a jar of fermenting vegetables with the good
microbes will encourage the good microbes to reproduce at a faster rate,
crowding out the bad microbes. This replaces some of the need for salt in
your recipe. If your recipe calls for 2 tbsp of salt per quart — if you
innoculate your vegetables with good microbes you can use 2 tsp of salt
instead.</span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;">
<b><span style="font-family: "times new roman" , "serif"; font-size: 24.0pt;">The 3 stages
of fermenting vegetables</span></b></div>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Timing</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
</td>
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<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">What you’ll see</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
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<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 192.75pt;" width="257"><div class="MsoNormal">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">What’s happening inside the jar</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 1;">
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 148.5pt;" valign="top" width="198"><div class="MsoNormal">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Day 1 to 2</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
</td>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Fine bubbles begin to form which
break the surface when a knife is inserted inside the jar</span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 192.75pt;" valign="top" width="257"><div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Coliform bacteria begin the
fermentation process. As it grows the mixture becomes more acidic. </span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 2;">
<td colspan="2" style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 149.25pt;" valign="top" width="199"><div class="MsoNormal">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Day 3 to 5</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
</td>
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<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Large gaseous bubbles form inside
the jar. The food is pushed up from the bottom against the weight.
Unweighted food is pushed above the brine. The jar liquid overflows through
the airlock. </span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 192.75pt;" valign="top" width="257"><div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">The <i>Leuconostoc</i> bacteria
are multiplying and continue lowering the pH in the vat. This crowds out the
coliform bacteria.</span></div>
</td>
</tr>
<tr style="mso-yfti-irow: 3; mso-yfti-lastrow: yes;">
<td colspan="2" style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 149.25pt;" valign="top" width="199"><div class="MsoNormal">
<b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">Day 5 to 8</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"></span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 256.5pt;" valign="top" width="342"><div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">The bubbling slows down or stops.
The vegetables fall down in the jar and the pressure stops building
up. The ferment can be refrigerated. It will continue to develop while
in storage.</span></div>
</td>
<td style="border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; padding: .75pt .75pt .75pt .75pt; width: 192.75pt;" valign="top" width="257"><div class="MsoNormal">
<span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;">The environment in the jar has
become more acidic and the lacto-bacteria is thriving, while the other
bacterium and yeasts are being crowded out. The lacto-bacteria are living and
active inside the ferment. The fermentation can be slowed by
refrigerating the ferment. It can be eaten now or the flavours can continue
to develop over months. The jar contents are preserved in the acidic
environment of the jar. </span></div>
</td>
</tr>
<tr height="0">
<td style="border: none;" width="139"><br /></td>
<td style="border: none;" width="2"><br /></td>
<td style="border: none;" width="260"><br /></td>
<td style="border: none;" width="191"><br /></td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Adapted from http://joybileefarm.com</div>
<div class="MsoNormal">
Image from http://www.amertha.com</div>
<div class="MsoNormal">
<br /></div>
Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-26869539737660184332016-02-06T09:41:00.001-07:002016-02-06T09:41:24.880-07:00Steps to Making Kombucha<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0IaLztS6aQZ7oFmHgHzTW50SnkWzQpT4XRZx-qOFWa1-ZwaD9U4cPBgAUuzmaFe0GyjTTPQ6hCbBpLy5QfZLGUIX6OmBqlM4Bx4IQfzMjlHhE3fqn78rA8Q1UgZfiKHNft9rexsG5h0/s1600/Kombucha-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL0IaLztS6aQZ7oFmHgHzTW50SnkWzQpT4XRZx-qOFWa1-ZwaD9U4cPBgAUuzmaFe0GyjTTPQ6hCbBpLy5QfZLGUIX6OmBqlM4Bx4IQfzMjlHhE3fqn78rA8Q1UgZfiKHNft9rexsG5h0/s400/Kombucha-1.jpg" width="400" /></a></div>
<br />
<br />
I have several friends and family members that want to make their own kombucha. I made this quick list to help me and them remember the steps. I also have them read the previous posts to this blog, giving them much more background than this list.<br />
<br />
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<div class="MsoNormal">
Kombucha Steps</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span style="mso-spacerun: yes;"> </span>Boil 1
gallon of water for tea; boil for 20 minutes to rid of chlorine</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Let black tea brew 5-10 minutes, adding 1 cup
sugar.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Cover and let tea cool overnight.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Pour tea into 1 gallon glass jar.<span style="mso-spacerun: yes;"> </span>Add 1 cup of tea from SCOBY hotel and the SCOBY.<span style="mso-spacerun: yes;"> </span>Wash your hands with vinegar before touching
the SCOBY.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Allow to ferment for 5-10 days, depending on
temp.<span style="mso-spacerun: yes;"> </span>Best between 75 and 85 degrees.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>When first ferment is tangy and sweet to taste,
you are ready for second ferment.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put SCOBY in hotel with 1-2 cups of the
fermented sweet tea.<span style="mso-spacerun: yes;"> </span>Wash your hands
with vinegar before touching the SCOBY.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put remaining fermented sweet tea in jars – 16
ounce or half gallon.<span style="mso-spacerun: yes;"> </span>In jars, add
fruit, ginger, fruit juice, etc. as desired.<span style="mso-spacerun: yes;">
</span>Do NOT use cranberries.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Second ferment will ferment for 3-5 days,
depending on temp.<span style="mso-spacerun: yes;"> </span>Best between 75 and
85 degrees.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Put into bottles and put bottles in fridge.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">11.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Enjoy!</div>
Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-19476092128771568742016-01-01T18:38:00.000-07:002016-01-01T18:38:27.047-07:00Five Ingredients of Kombucha<br />
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<span style="font-size: small;"><span style="font-family: verdana,geneva;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWWy8FdSJvvg-h9raWDIgopX_A_PW7fZ8ZYHSBPAKpWZVZDuhROH5AFJv5EX_oOM3V0Hi1tYBcm_VwGPWOe4NZTECic2QSol2HKcKyZ-0DhaBUpQCX6_EZ4oHnbuYLbfDiHbPeq-TZss/s1600/kombucha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWWy8FdSJvvg-h9raWDIgopX_A_PW7fZ8ZYHSBPAKpWZVZDuhROH5AFJv5EX_oOM3V0Hi1tYBcm_VwGPWOe4NZTECic2QSol2HKcKyZ-0DhaBUpQCX6_EZ4oHnbuYLbfDiHbPeq-TZss/s400/kombucha.jpg" width="285" /></a></span></span></div>
<br />
<br />
<span style="font-size: small;"><span style="font-family: verdana,geneva;">Making kombucha tea requires five ingredients: water, tea, sugar, starter tea, and a kombucha starter culture (SCOBY). </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: verdana,geneva;">Options are available for each ingredient. You want to choose the right ingredients for the health of the SCOBY. Different teas and sugars will change the flavor of the kombucha. </span></span>
<br />
<span style="font-size: small;"><span style="font-family: verdana,geneva;"><br /></span></span>
<b><span style="font-size: small;"><span style="font-family: verdana,geneva;">WATER</span></span></b><br />
<span style="font-size: small;"><span style="font-family: verdana,geneva;">You want water free from contaminants. Filtered water is ideal. However, boiling the water for 20 minutes and then letting the water cool overnight will allow the chlorine to evaporate.</span></span><br />
<br />
<span style="font-size: small;">
</span>
<span style="font-size: small;"><b>TEA</b></span><br />
<span style="font-size: small;">Brewing kombucha requires real tea, preferably organic tea. The tea you choose will affect the health of your SCOBY and the taste of your finished kombucha. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">A black tea is your best choice for activating the SCOBY; it provides the nutrients for the SCOBY, giving a bold flavor to the final brew. Choose Ceylon, English Breakfast, Darjeeling, etc. Avoid Early Grey and other black teas containing oils or added flavoring.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Oolong tea makes a milder flavored brew. Green teas make a lighter, softer brew. Avoid any teas with oils or added flavors. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">White teas will produce a flowery, delicate flavor. Do not use white tea only; use it with a black, green, or oolong tea. White tea is NOT recommended for the first few batches of kombucha as it does not activate the SCOBY well.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Red and Herbal teas need to be used with black tea. Use a 1:3 ratio minimally of herbal to black. Also NOT recommended for the first few batches of kombucha </span><br />
<span style="font-size: small;">as it does not activate the SCOBY well.</span><br />
<br />
<span style="font-size: small;">Remember that kombucha does have caffeine. Use a decaffeinated tea is there is concern.</span><br />
<span style="font-size: small;"><br /></span>
<br />
<div id="ltk_rec_div_1">
<b>SUGAR</b><br />
Organic white cane sugar is the best choice. <br />
<br />
Brown sugar is less refined and contains molasses. It will produce a yeasty kombucha and may shorten the life the the SCOBY. It is NOT recommended.<br />
<br />
Honey, agave, coconut, maple, palm sugars, or syrups gives inconsistent results. They are NOT recommended. Artificial sweetners do not have any nutrients or food for the SCOBY. They are NOT recommended.<br />
<br />
<b>STARTER TEA</b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>The
addition of an acidic liquid is critical to the health of the SCOBY and
the safety of the batch of kombucha. The most desirable acidic liquid to
use when brewing a batch of kombucha is properly brewed kombucha tea
from a previous batch. </span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">
</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>However, if starter tea is not available, there are two options</span></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>. You may use a bottle of store-bought raw, unflavored kombucha tea. Or, you may use</span></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span> white distilled vinegar. Vinegar can make up all or part of the acidic liquid portion needed to brew a batch of kombucha.</span></span></span><br />
<br />
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>SCOBY</span></span></span></b><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span>SCOBYs are available online. However, finding someone locally to give you a SCOBY is your best bet. </span></span></span><br />
<br />
Adapted from www.culturesforhealth.com/ </div>
Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-885802994857859972015-12-29T09:15:00.000-07:002016-01-01T18:40:13.190-07:00Why You Should Have Ginger Every Day!<div class="title-with-sep single-title">
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<i><span style="font-weight: 400;">This awesome post was written by Elisha of </span></i><a href="http://www.myhealthmaven.com/"><i><span style="font-weight: 400;">My Health Maven</span></i></a><i><span style="font-weight: 400;">. She is deeply passionate about educating people and empowering them to lead healthier lives. I encourage you to check out her </span></i><a href="http://www.myhealthmaven.com/blog/"><i><span style="font-weight: 400;">blog</span></i></a><i><span style="font-weight: 400;">.</span></i><br />
<div style="float: none; margin: 10px 0 10px 0; text-align: center;">
<hr />
<hr />
</div>
<div style="text-align: center;">
Ginger (<b><i>Zingiber officinale</i></b> Roscoe) is a
flowering plant that originated in China and is also related to turmeric
and cardamom. The rhizome (root) is the part that is used for spice,
as a preservative, a tea and for medicinal purposes. Ginger is one of
the healthiest spices known. It is packed full of nutrients and
bioactive compounds that offer tremendous benefits to your body.</div>
So why should you add ginger to your diet? Take a look at some of the amazing health benefits:<br />
<b>Antibiotic-</b> The effects of ginger and antibiotics on
Staphylococcus aureus and S. pyreus infections shows that ginger
extract may be superior. (1)<br />
<div style="float: none; margin: 10px 0 10px 0; text-align: center;">
<hr />
<hr />
</div>
<b>Anti-Fungal</b>– Ginger has anti-fungal properties. (2)<br />
<b>Cancer</b>-Several studies have shown the ability of
ginger to defeat numerous types of cancer cells, including breast,
colon, pancreatic, prostate and skin cancer. (3, 4, 5, 6, 7, 8, 9, 10)<br />
<b>Diabetes Prevention</b>– Studies show that diabetes can be prevented and treated along with lowering blood sugar levels. (11)<br />
<div style="float: none; margin: 10px 0 10px 0; text-align: center;">
<hr />
<hr />
</div>
<b>Gastric Distress</b>– Ginger inhibits H. pylori, which helps prevent ulcers. (12)<br />
<b>Inflammation</b>– Inflammation goes hand in hand with
many chronic conditions. Ginger inhibits nitrous oxide production and
inflammatory cytokines. It is very effective in dealing with arthritis
and other general inflammatory illnesses. (13)<br />
<b>Menstrual Pain</b>– A double blind study showed powdered
ginger capsules to be as effective in treating menstrual pain as
non-steroidal anti inflammatories and placebos. (14)<br />
<b>Nausea</b>– Gingers ability to relieve nausea has long
been known. It is useful for morning sickness, sea sickness and nausea
of all sorts. (15, 16)<br />
<b>Periodontal</b>– Ginger has wonderful antibacterial effects on periodontal disease. (17)<br />
<b>Toxicity- </b>Ginger helps prevent the toxic effects of numerous substances including MSG, pesticides, and cancer drugs. (18, 19)<br />
<h3>
Possible Interactions:</h3>
Ginger does have a few negative side effects. Allergic reactions
usually result in a rash, although some individuals experience
heartburn, bloating, gas, burping or nausea. These symptoms are more
common when consuming ginger in a powdered form.<br />
According to Drugs.com ginger interacts with prescription drugs such
as heart medication, diabetes medication, warfarin, aspirin, NSAIDs and
blood thinners.<br />
Please discuss any concerns with your health care practitioner.<br />
<h3>
Make Your Own Ginger Honey Syrup</h3>
<b>Ingredients</b><br />
Ginger root<br />
Honey<br />
<div style="float: none; margin: 10px 0 10px 0; text-align: center;">
</div>
<b>Directions</b><br />
Peel a large piece of ginger, grate it and place in pan.<br />
Pour in enough honey to cover the ginger.<br />
Simmer 10-15 minutes, or until ginger is mushy, allow to cool slightly.
(You can strain the ginger out of the honey if you like. I leave mine
with the honey).<br />
Pour into jar, label and date.<br />
Refrigerate and it will last for several weeks.<br />
Enjoy this in smoothies, milk, tea, on ice cream, pancakes, hot
oatmeal, or on a fruit salad. You can also add 2-3 Tablespoons to a cup
of hot water for tea.<br />
References:<br />
<a href="http://umm.edu/health/medical/altmed/herb/ginger">http://umm.edu/health/medical/altmed/herb/ginger</a><br />
<ol>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/17010224">http://www.ncbi.nlm.nih.gov/pubmed/17010224</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/12588480">http://www.ncbi.nlm.nih.gov/pubmed/12588480</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/18972844">http://www.ncbi.nlm.nih.gov/pubmed/18972844</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/19481070">http://www.ncbi.nlm.nih.gov/pubmed/19481070</a></li>
<li><a href="http://www.jnutbio.com/article/S0955-2863%2807%2900133-7/abstract">http://www.jnutbio.com/article/S0955-2863%2807%2900133-7/abstract</a></li>
<li><a href="http://onlinelibrary.wiley.com/doi/10.1002/ijc.23923/abstract">http://onlinelibrary.wiley.com/doi/10.1002/ijc.23923/abstract</a></li>
<li><a href="http://online.liebertpub.com/doi/abs/10.1089/jmf.2010.1191">http://online.liebertpub.com/doi/abs/10.1089/jmf.2010.1191</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/17066513">http://www.ncbi.nlm.nih.gov/pubmed/17066513</a></li>
<li><a href="http://www.medicalnewstoday.com/articles/41747.php">http://www.medicalnewstoday.com/articles/41747.php</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/18030663">http://www.ncbi.nlm.nih.gov/pubmed/18030663</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/17010224">http://www.ncbi.nlm.nih.gov/pubmed/17010224</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3136331/?tool=pubmed">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3136331/?tool=pubmed</a></li>
<li><a href="http://www.sciencedirect.com/science/article/pii/S0278691509000775">http://www.sciencedirect.com/science/article/pii/S0278691509000775</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/19216660">http://www.ncbi.nlm.nih.gov/pubmed/19216660</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/3277342">http://www.ncbi.nlm.nih.gov/pubmed/3277342</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/12233808">http://www.ncbi.nlm.nih.gov/pubmed/12233808</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/18814211">http://www.ncbi.nlm.nih.gov/pubmed/18814211</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/19579948">http://www.ncbi.nlm.nih.gov/pubmed/19579948</a></li>
<li><a href="http://www.ncbi.nlm.nih.gov/pubmed/19371770">http://www.ncbi.nlm.nih.gov/pubmed/19371770</a></li>
</ol>
Image Source:<br />
<a href="http://baconhound.com/wp-content/uploads/2013/12/IMG_4642.jpg">http://baconhound.com/wp-content/uploads/2013/12/IMG_4642.jpg</a>Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-15113189181354946832015-12-26T07:53:00.000-07:002015-12-26T07:53:45.942-07:00Benefits to Drinking Kombucha<div class="separator" style="clear: both; text-align: center;">
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Known as the “Immortal Health Elixir” by the Chinese and originating
in the Far East around 2,000 years ago, kombucha is a beverage with tremendous health benefits.<br />
Kombucha is a fermented beverage of black tea and sugar (from various sources including cane sugar, fruit or honey) that’s used as a functional food.
It contains a colony of bacteria and yeast that are responsible for
initiating the fermentation process once combined with sugar. After
being fermented, kombucha becomes carbonated and contains vinegar,
b-vitamins, enzymes,<b> </b>probiotics and a high concentration of acid (acetic, gluconic and lactic), which are tied with the following effects:<br />
<ul>
<li>Improved Digestion</li>
<li>Weight Loss</li>
<li>Increased Energy</li>
<li>Cleansing and Detoxification</li>
<li>Immune Support</li>
<li>Reduced Joint Pain</li>
<li>Cancer Prevention</li>
</ul>
The sugar-tea solution is fermented by bacteria and yeast commonly known as a “SCOBY”
(symbiotic colony of bacteria and yeast). Although it’s usually made
with black tea, kombucha can also be made with green tea too.<br />
You can make kombucha yourself at home or buy it for $3–$5 a bottle at most health food stores and some coffee shops.<br />
<hr />
<h2>
<strong><span style="line-height: 1.5em;">Beneficial Probiotics in Kombucha </span></strong></h2>
An article published in the journal Food Microbiology established that the following probiotics make up this health elixir:<br />
<ul>
<li><i>Gluconacetobacter</i> (>85 percent in most samples)</li>
<li><i>Acetobacter</i> (<2 percent)</li>
<li><i>Lactobacillus</i> (up to 30 percent in some samples)</li>
<li><i>Zygosaccharomyces</i> (>95 percent)</li>
</ul>
Ultimately,
this cocktail of good bacteria interact together in a unique way to
produce some unbelievable health benefits for those who drink it.<br />
<div style="text-align: center;">
</div>
<hr />
<h2>
<b>7 Kombucha Health Benefits</b></h2>
In
research published in the Journal of Medicinal Food 2014, researchers
from the University of Latvia say the following about the health
benefits of kombucha:<br />
<i>It is shown that [kombucha] can
efficiently act in health preservation and recovery due to four main
properties: detoxification, anti-oxidation, energizing potencies, and
promotion of boosting immunity.</i><br />
We agree! In fact, according to research there are five main health benefits of kombucha.<br />
<b>1. Detoxification</b><br />
The detoxifying capacity of kombucha is immense. A perfect example is in its ability to counteract liver cell toxicity.<br />
In
one study, the liver cells were protected from oxidative injury and
actually maintained their normal physiology, in spite of being exposed
to a toxin! According to researchers, this was “probably due to its
antioxidant activity and could be beneficial against liver diseases,
where oxidative stress is known to play a crucial role.”<br />
<b>2. </b><b>Digestion</b><br />
Naturally, the antioxidant
prowess of this ancient tea counteracts free radicals that create
mayhem in the digestive system. However, the greatest reason kombucha
supports digestion is because of its high levels of beneficial acid, probiotics and enzymes.<br />
Some research has shown kombucha’s ability to prevent and heal leaky gut and stomach ulcers.
No surprise to us, in some instances it’s even proven to be as
effective as drugs like Prilosec, which are commonly prescribed for
heartburn, GERD and ulcers.<br />
Kombucha can also help heal candida
yeast from overpopulating within the gut because it helps restore
balance to the digestive system. Kombucha is a great way to
fight candida because it contains live probiotic cultures that help the
gut to repopulate with good bacteria while crowding out the candida
yeast. Kombucha does have bacteria, but these are not harmful pathogen
bacteria, instead they are the beneficial kind (called “apathogens”)
that compete with “bad” pathogen bacteria in the gut and digestive
tract.<br />
One thing to mention here is that candida or other
digestive problems can sometimes be complicated issues to fix and
symptoms might actually get worse before getting better. This doesn’t
mean that kombucha isn’t effective or is exacerbating the problem, just
that gut problems aren’t always a straight path to healing and at times
some patience or trial and error is needed.<br />
<b>3. Energy</b><br />
Kombucha’s ability to invigorate people is credited to the formation of iron that
is released from the black tea during the fermentation process. It also
contains some caffeine (although in very small amounts) and b-vitamins,
which can energize the body.<br />
Through a special process known as <i>chelation</i>,
the iron released helps boost blood hemoglobin, improving oxygen supply
to tissues and stimulating the energy-producing process at the cellular
level. In other words, by helping the body create more energy (ATP),
the ancient tea can help those who regularly drink it stay energized.<br />
<b>4. Immune Health</b><br />
The overall effect that kombucha has to modulate the immune system is best seen in its ability to control free radicals through antioxidant measures.<br />
Clinically proven to decrease oxidative stress and related immuno-suppression, a powerful antioxidant known as <i>D-saccharic acid-1, 4-lactone</i> (DSL) was discovered during the kombucha fermentation process that’s not found in black tea alone.<br />
Scientists suspect that DSL and the vitamin C
present in kombucha are its main secrets in protecting against cell
damage, inflammatory diseases, tumors and overall depression of the
immune system. Also, we know the probiotics found in kombucha support
the immune system.<br />
<b>5. Joint Care</b><br />
Kombucha can help heal, repair and prevent joint damage
in a number of ways. Kombucha is loaded with glucosamines, which
increase synovial hyaluronic acid production. This supports the
preservation of collagen and prevents arthritic pain.
In the same way it supports joint collagen, it also supports collagen
of the entire body and reduces the appearance of wrinkles on the skin.<br />
<b>6. Cancer Prevention</b><br />
Kombucha is also beneficial for cancer
prevention and recovery. A study published in Cancer Letters found that
consuming glucaric acid found in kombucha reduced the risk of cancer in
humans.<br />
President Reagan even reportedly drank kombucha daily as part of his regimen to battle stomach cancer.<br />
<b>7. Weight Loss</b><br />
Data
from a study in 2005 showed evidence that kombucha improves metabolism
and limits fat accumulation. Though we need to see more studies before
we can confirm these results, it makes sense that kombucha supports
weight loss since it’s high in acetic acid (just like apple cider
vinegar is) and polyphenols, which are proven to help increase weight loss.<br />
<br />
Taken from: http://draxe.com/7-reasons-drink-kombucha-everyday/ <br />
<br />Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-8361551063204992342015-12-23T15:35:00.001-07:002015-12-23T15:35:52.166-07:00What is Kombucha?<!--[if !mso]>
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<span style="font-size: small;"><span style="font-family: "Times New Roman","serif";">I ran across this article recently as I was getting started in kombucha making. It is very informative.</span></span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 24.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;">What is
Kombucha? The 10 Facts You Need to Know</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">by Dr. Edward Group DC, NP, DACBN,
DCBCN, DABFM Published on December 9, 2013, Last Updated on December 16, 2013 </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">If you’re into health food, you may have heard of kombucha.
Kombucha is a lightly fermented tea which has achieved considerable popularity
among the healthy eating crowd. Advocates claim it enhances cognition,
stimulates immune function, supports weight loss, can be applied as a therapy
for almost any ailment, and even promotes longevity. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#1"><span style="color: blue;">1</span></a>]</sup> <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#2"><span style="color: blue;">2</span></a>]</sup> But, before you dive into your first
cup, it’s a good idea to know why it’s good and what to look out for — so here
are the 10 must-know facts about kombucha! </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">1. What is Kombucha?</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Kombucha consists of tea, sugar, clean water and a SCOBY.
“SCOBY” stands for symbiotic culture of bacteria and yeasts. The sugar feeds
the yeast and bacteria which form the SCOBY layer — the very identifiable,
thick, mushroomy layer that rests on the top of the kombucha. This SCOBY adds
the flavor, acidity and promotes the fermentation which creates the health
benefits. It also contains a small amount of alcohol (only .5%-3% depending on
fermentation), gluconic, acetic, lactic acids and some substances that
discourage bacteria. Many people describe the taste of kombucha as sweet and
acidic, almost like soda with a slight vinegar taste. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">As for its origins, kombucha is traditionally associated
with Asia, Russia and Germany but became a popular drink globally by the late
1990’s. Exploratory animal research offers substantial evidence to support the
health claims that kombucha drinkers have known for decades. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#3"><span style="color: blue;">3</span></a>]</sup> </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">2. How is Kombucha Made?</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Remember as you read this, kombucha is a fermented drink. To
make kombucha, tea is steeped in purified water and sugar is added. To this
mixture, a culture of fungus and bacteria is added. Typical fermentation time
runs about 14 days. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#4"><span style="color: blue;">4</span></a>]</sup> The culture used is a very specific SCOBY,
and anyone looking to brew their own (often recommended), should find a
detailed recipe to ensure best results and maximum safety. Safety? Yes, you
want to be sure you’re only using friendly organisms that are free of
contaminants. </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">3. Why It’s Best to Make Your Own</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.globalhealingcenter.com/natural-health/benefits-of-raw-food-diet/"><span style="color: blue;">Fresh food is the best food</span></a> and that’s especially
true for kombucha. Making it at home ensures the freshest ingredients with the
greatest amount of active nutrients. Studies have shown that commercially
produced kombucha loses much of its antioxidants when stored in warehouses and
on store shelves. An active fermentation process in storage can also cause
films to form, this substantially degrades the quality. Although various
processes have been tried in order to improve storage quality, none have proven
successful. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#5"><span style="color: blue;">5</span></a>]</sup> </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">4. A Caution About Making your Own</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Keep the fungus and bacteria culture “clean” when making
your own. While the SCOBY contributes to the health value, any common mold will
contaminate the product. Contaminating mold would appear black, green or blue.
If this appears on the culture, dispose of it, clean and sterilize all
containers and tools used to make the kombucha and start over. </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">5. The Probiotic Benefits</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The bacteria-fungus culture creates a tea loaded with <a href="http://www.globalhealingcenter.com/natural-health/health-benefits-of-probiotics/"><span style="color: blue;">beneficial probiotic organisms</span></a>. The benefits of
probiotics are well documented and linked to digestive health and immune
function, just to note a few. One study found that kombucha may provide
substantial activity for controlling e. Coli and Staph bacteria, a common
benefit of many probiotics. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#6"><span style="color: blue;">6</span></a>]</sup> </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Different brewing factors such as tea selection, brewing
time, sugar, and fermentation time alter the specific nutrients and <a href="http://www.globalhealingcenter.com/natural-health/probiotic-foods/"><span style="color: blue;">probiotics</span></a> present in any given batch. If you
make your own, you can work with these different elements to create the batch
which makes you feel the best! </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">6. How Kombucha Protects the Liver</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Research suggests that kombucha tea consumption does appear
to have protective effects for the liver. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#7"><span style="color: blue;">7</span></a>]</sup> One animal study reported that kombucha
decreased levels of toxins known to cause liver damage. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#8"><span style="color: blue;">8</span></a>]</sup> A similar study reported of anti-stress
benefits from the tea. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#9"><span style="color: blue;">9</span></a>]</sup> These benefits are unique to Kombucha
and do not result from unfermented teas. </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">7. Kombucha May Even Promote Lung
Health</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Chinese researchers discovered a unique, potential
application for kombucha tea. Used as an inhalant, kombucha was found to remove
silica from lungs in an animal model. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#10"><span style="color: blue;">10</span></a>]</sup> This may be extremely promising for the
men and women with construction, masonry and mining jobs who are exposed to
dangerous silica dust. The American Lung Association estimates over 2 million
men and women are exposed to such lung contaminants and have the potential for
developing complications. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#11"><span style="color: blue;">11</span></a>]</sup> Although still exploratory, it’s
exciting to hear that kombucha may be a potential life saver and <a href="http://www.globalhealingcenter.com/natural-health/9-best-herbs-lung-cleansing-respiratory-support/"><span style="color: blue;">support normal lung function</span></a>. </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">8. Kombucha and Blood Sugar</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Metabolic problems and liver and kidney dysfunction are
frequent side effects of diabetes. Good news, the antioxidants created by
kombucha fermentation may help support liver, kidney and pancreatic function. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#12"><span style="color: blue;">12</span></a>]</sup> Shown to suppress glucose levels and
increase HDL cholesterol levels in animal trials, researchers have indicated
kombucha may be a good health support option for those with diabetes. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#13"><span style="color: blue;">13</span></a>]</sup> </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">9. Kombucha and Stomach Ulcers</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Research in 2010 indicated the antioxidant effect of
kombucha may heal stomach problems from excess acid build-up, such as ulcers.
It’s reported that kombucha appears to protect the layer of the stomach which
prevents acid erosion of stomach tissue. This results from reduced levels of
stomach acid, and has been suggested as a support option for those with stomach
ulcers. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#14"><span style="color: blue;">14</span></a>]</sup> </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 18.0pt; mso-fareast-font-family: "Times New Roman";">10. Kombucha and the Kidneys</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">When researchers tested kombucha on kidneys damaged by environmental
toxins, they found that the antioxidant potency of kombucha tea may repair
damaged kidney tissue. <sup>[<a href="http://www.globalhealingcenter.com/natural-health/what-is-kombucha-10-facts-need-to-know/?a_aid=553999c2f15d0&data1=fb-komb&data2=what-is-kombucha-10-facts-need-to-know#15"><span style="color: blue;">15</span></a>]</sup> These findings suggest kombucha tea has
potential for many uses beyond the health-focused benefits advocated by
traditional consumption and research supported by current research. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Do you make or drink kombucha? What tips do you have? What
benefits have you noticed? Please leave a comment below and share your
experience with kombucha with us! </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">References:</span></b></div>
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<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Wang
Y, Ji B, Wu W, Wang R, Yang Z, Zhang D, Tian W. <a href="http://www.ncbi.nlm.nih.gov/pubmed/23716136" target="_blank"><span style="color: blue;">Hepatoprotective effects of kombucha tea: identification
of functional strains and quantification of functional components.</span></a>
J Sci Food Agric. 2013 May 28. doi: 10.1002/jsfa.6245.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Murugesan
GS, Sathishkumar M, Jayabalan R, Binupriya AR, Swaminathan K, Yun SE. <a href="http://www.ncbi.nlm.nih.gov/pubmed/19420997" target="_blank"><span style="color: blue;">Hepatoprotective and curative properties of Kombucha
tea against carbon tetrachloride-induced toxicity.</span></a> J Microbiol
Biotechnol. 2009 Apr;19(4):397-402.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Pauline
T, Dipti P, Anju B, Kavimani S, Sharma SK, Kain AK, Sarada SK, Sairam M,
Ilavazhagan G, Devendra K, Selvamurthy W. <a href="http://www.ncbi.nlm.nih.gov/pubmed/11723720" target="_blank"><span style="color: blue;">Studies on toxicity, anti-stress and hepato-protective
properties of Kombucha tea.</span></a> Biomed Environ Sci. 2001
Sep;14(3):207-13.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Fu
NF, Luo CH, Wu JC, Zheng YY, Gan YJ, Ling JA, Liang HQ, Liang DY, Xie J,
Chen XQ, Li XJ, Pan RH, Chen ZX, Jiang SJ. <a href="http://www.ncbi.nlm.nih.gov/pubmed/24023583" target="_blank"><span style="color: blue;">Clearance of free silica in rat lungs by spraying with
chinese herbal kombucha.</span></a> Evid Based Complement Alternat Med.
2013;2013:790792. doi: 10.1155/2013/790792. Epub 2013 Aug 19.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">American
Lung Association. <a href="http://www.lung.org/lung-disease/silicosis/understanding-silicosis.html" target="_blank"><span style="color: blue;">Understanding Silicosis.</span></a>
(last accessed 2013-12-05)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Bhattacharya
S, Gachhui R, Sil PC. <a href="http://www.ncbi.nlm.nih.gov/pubmed/23907022" target="_blank"><span style="color: blue;">Effect of Kombucha, a fermented
black tea in attenuating oxidative stress mediated tissue damage in
alloxan induced diabetic rats.</span></a> Food Chem Toxicol. 2013
Oct;60:328-40. doi: 10.1016/j.fct.2013.07.051. Epub 2013 Jul 29.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Aloulou
A, Hamden K, Elloumi D, Ali MB, Hargafi K, Jaouadi B, Ayadi F, Elfeki A,
Ammar E. <a href="http://www.ncbi.nlm.nih.gov/pubmed/22591682" target="_blank"><span style="color: blue;">Hypoglycemic and antilipidemic
properties of kombucha tea in alloxan-induced diabetic rats.</span></a>
BMC Complement Altern Med. 2012 May 16;12:63. doi:
10.1186/1472-6882-12-63.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Banerjee
D, Hassarajani SA, Maity B, Narayan G, Bandyopadhyay SK, Chattopadhyay S. <a href="http://www.ncbi.nlm.nih.gov/pubmed/21776478" target="_blank"><span style="color: blue;">Comparative healing property of kombucha tea and black
tea against indomethacin-induced gastric ulceration in mice: possible
mechanism of action.</span></a> Food Funct. 2010 Dec;1(3):284-93. doi: 10.1039/c0fo00025f.
Epub 2010 Nov 3.</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Gharib
OA. <a href="http://www.ncbi.nlm.nih.gov/pubmed/19943946" target="_blank"><span style="color: blue;">Effects of Kombucha on oxidative stress induced
nephrotoxicity in rats.</span></a> Chin Med. 2009 Nov 27;4:23. doi:
10.1186/1749-8546-4-23.</span></li>
</ol>
Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-28113896243570478942013-12-21T20:11:00.003-07:002015-11-13T09:30:14.132-07:00Mint continued!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-64Lzp-kV0iE/UrXOAE0mK1I/AAAAAAAAAwo/YkvIKqt6geI/s1600/bigstock-Herbal-Medicine-or-Aromatherap-33909644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://3.bp.blogspot.com/-64Lzp-kV0iE/UrXOAE0mK1I/AAAAAAAAAwo/YkvIKqt6geI/s320/bigstock-Herbal-Medicine-or-Aromatherap-33909644.jpg" width="320"></a></div>
Today I am delighted to talk about more wonderful benefits of Mint, as well as enjoying another recipe for this wonderful Sunday!<br>
I will continue to go over some uses and benefits of the amazing herb Mint.<br>
through my readings in books as well as online I have found mint to a most useful herb as well as being easily grown and dried. Since I was a little girl I remember my amazing mother heading to the cabin and harvesting the mint that grows wild up there for our families winter supply. To this day the fond memories bring a smile to my face as I now get to do that for my family! Though I like to bring some down from the cabin to grow in my garden here in town!<br>
<br>
Some of the lesser known properties of mint include its antiseptic and antibacterial properties, allowing mint to seep in hot water then cool is wonderful when applied as a wash.<br>
"Its Anit-itch properties can be used for treating insect bites like
those of mosquitoes, honeybees, hornets, wasps, and gnats. The cooling
sensation will relieve you of the irritating sensation to scratch, and
the anti-inflammatory nature of mint will bring down swelling!"<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Orhx9yYg8sc/UrZQu22Wt4I/AAAAAAAAAw4/DiBTB1mlGa8/s1600/bigstock-mint-51472153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Orhx9yYg8sc/UrZQu22Wt4I/AAAAAAAAAw4/DiBTB1mlGa8/s320/bigstock-mint-51472153.jpg" width="320"></a></div>
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<br>
<br>
<br>
For I love to grow the chocolate mint and what I call the cabin mint. These 2 will be introduced to my new garden this coming spring! Along with some new trees for the yard. I have in my kitchen 3 of the trees already, as they arrived during our week of -37 degrees F for our low temp, I chose not to put them in the ground under the almost foot of snow at the time in my yard where I am planting them. :)<br>
I will be loving this spring in the new home!<br>
<br>
As for this holiday season I have been enjoying decorating the home and fixing more that needs fixing, absolutly loving the changes the seasons been bringing. It is solstice, officially winter, and the shortest day of the year. <br>
<br>
The winter solstice occurs at a specific time, not just day. This year,
at 12:11 p.m. EST on Saturday, Dec. 21, the sun shone directly over the
Tropic of Capricorn, the farthest south the sun reaches, leading to less light and colder
temperatures in the north. In the Southern Hemisphere, it was the
longest day of the year." <br>
<br>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<br>
Looking forward to a day of cooking and enjoying what the winter brings for Sunday with my family! Sour dough pizza will be for dinner and peppermint hot chocolate after we come in from building snowmen that my kids have been begging me to make with them the last 2 nights :) It is going to be an awesome day and I am looking forward to watching the chickens play in the paths we make in the snow! Pictures to follow with the little ladies who have also been enjoying the warmer days.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ou73BuGvgVQ/UrZYUexnvOI/AAAAAAAAAxI/A7srdgT121A/s1600/bigstock-Female-hands-in-light-teal-kni-55632662(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-ou73BuGvgVQ/UrZYUexnvOI/AAAAAAAAAxI/A7srdgT121A/s200/bigstock-Female-hands-in-light-teal-kni-55632662(1).jpg" width="133"></a></div>
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<br></div>
<b><br></b>
<b><br></b>
<span style="font-size: xx-small;">Resources http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html, </span><span style="font-size: xx-small;"> http://newsfeed.time.com/2013/12/21/5-things-to-know-about-the-winter-solstice/#ixzz2oAWoIl3Q</span><b> </b><br>
<h4>
<b>The recipe for the day!</b></h4>
<span style="font-weight: normal;">Ingredients<span class="emph-text"> </span></span><br>
<span style="font-weight: normal;"><span class="emph-text">Original recipe makes <span id="lblYield" itemprop="recipeYield">80 cookies</span></span>
<a class="small-text" href="http://www.blogger.com/null" id="changeServings">Change Servings</a></span>
<br>
<br>
<ul class="ingredient-wrap">
<li data-grams="454" data-ingredientid="18526" id="liIngredient"><label></label><span class="ingredient-amount" id="lblIngAmount">1 pound</span>
<span class="ingredient-name" id="lblIngName">bittersweet chocolate</span>
<br>
</li>
<li data-grams="280" data-ingredientid="9615" id="liIngredient"><label></label><span class="ingredient-amount" id="lblIngAmount">80</span>
<span class="ingredient-name" id="lblIngName">buttery round crackers</span>
</li>
</ul>
<ul class="ingredient-wrap secondColumn">
<li data-grams="2.1" data-ingredientid="20200" id="liIngredient"><label></label><span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span>
<span class="ingredient-name" id="lblIngName">peppermint extract</span>
<br>
</li>
</ul>
Directions<br>
<br>
<ol>
<li><span class="plaincharacterwrap break">Using a
double boiler method, melt the chocolate coatings over hot tap water for
15 - 20 minutes. Stir . Do not cook or get water into the chocolate.</span></li>
<li><span class="plaincharacterwrap break">After it is melted, stir in a couple drops of peppermint flavor into the chocolate.</span></li>
<li><span class="plaincharacterwrap break">Dip crackers
into the melted chocolate and then place onto a cold cookie sheet and
put into the refrigerator to set. (A freezing tray to rest the dipped
cookies will keep the bottoms neat looking.)</span></li>
<li><span class="plaincharacterwrap break">In a few
minutes take them out and package in candy cups. The cookies are best
kept at room temperature or a cool dry place away from any odors. </span></li>
</ol><div><br></div><div><b>Oil of the day</b></div><div>Peppermint!</div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-QKxhWIGtVmw/VkYOu40kCJI/AAAAAAAAAzI/_XjR60uq7UM/s640/blogger-image-1220097741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QKxhWIGtVmw/VkYOu40kCJI/AAAAAAAAAzI/_XjR60uq7UM/s640/blogger-image-1220097741.jpg"></a></div><div class="separator" style="clear: both;">This oil will be 10% off between Nov 14 and December 31st! </div><div class="separator" style="clear: both;">Daviau.myameo.com</div><div class="separator" style="clear: both;">With clinical grade oils these can be taken internally as well.</div><div class="separator" style="clear: both;"><br></div><br></div>
Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-25540497812530812282013-12-21T10:15:00.000-07:002015-11-13T09:29:44.183-07:00The Wonderful World of Mint!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RGB7ZNxoOq4/UrXBJ4_ky-I/AAAAAAAAAwI/cmuzhqq0KAg/s1600/bigstock-Essential-oil-and-mint-on-gree-37113412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="http://1.bp.blogspot.com/-RGB7ZNxoOq4/UrXBJ4_ky-I/AAAAAAAAAwI/cmuzhqq0KAg/s320/bigstock-Essential-oil-and-mint-on-gree-37113412.jpg" width="320"></a></div>
<br>
<br>
Mint is a herb used for such a wide variety of ailments, from headaches with aromatherapy to a tummy soother in a tea.<br>
One of the benefits of mint that I enjoy is in tea, the soothing affects on the sinuses; what this means is mint is good for asthma patients! As my youngest son has asthma, mint is something I like to give him during the times of year when we are inside more with the dust and outdoors during the spring when the pollens are rampant. A few drops of essential oil on the pillow to breath in while you sleep is a wonderful way to help the sinuses as well as a natural way to help with depression.<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CskzBQZpz0o/UrXHHsYAOgI/AAAAAAAAAwc/D0DRqDnEzaY/s1600/bigstock-Fresh-Mint-Tea-50448017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-CskzBQZpz0o/UrXHHsYAOgI/AAAAAAAAAwc/D0DRqDnEzaY/s320/bigstock-Fresh-Mint-Tea-50448017.jpg" width="320"></a></div>
Mint naturally, when eaten, produces saliva and helps with the aid of digestion! So cooking with mint is also beneficial to to those who have difficulty digesting food naturally.<br>
<br>
The recipe i will be cooking this weekend (compliments to Hhuffington Post and allrecipes.com)<br>
<div class="recipe-description" itemprop="description">
</div>
I am looking forward to trying the new recipe this week!
<br>
<div class="ingredients">
<h1>
Ingredients</h1>
<div>
<ul>
<li class="first" itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/2</span> <span class="unit">pound(s) </span></span> <span class="ingredient-name" itemprop="name">dried <a href="http://www.huffingtonpost.com/encyclopedia/definition/rice/2041/">rice</a> <a href="http://www.huffingtonpost.com/encyclopedia/definition/noodles/1678/">noodles</a>, about 1/4 inch wide</span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">3/4</span> <span class="unit">cup(s) </span></span> <span class="ingredient-name" itemprop="name">fresh <a href="http://www.huffingtonpost.com/encyclopedia/definition/grapefruit/1073/">grapefruit</a> juice</span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">2</span> <span class="unit">large </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/garlic/1008/">garlic</a> <a href="http://www.huffingtonpost.com/encyclopedia/definition/clove/575/">cloves</a>, <a href="http://www.huffingtonpost.com/encyclopedia/definition/mince/1575/">minced</a></span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">2</span> <span class="unit">tablespoon(s) </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/sugar/2380/">sugar</a></span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/4</span> <span class="unit">cup(s) </span></span> <span class="ingredient-name" itemprop="name">plus 1 tablespoon asian <a href="http://www.huffingtonpost.com/encyclopedia/definition/fish-sauce/921/">fish sauce</a></span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/2</span> <span class="unit">pound(s) </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/cabbage/376/">cabbage</a>, finely shredded 4 cups</span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">3</span> <span class="unit">large </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/scallions/2164/">scallions</a>, thinly sliced</span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/2</span> <span class="unit">pound(s) </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/cooking/636/">cooked</a> <a href="http://www.huffingtonpost.com/encyclopedia/definition/chicken/512/">chicken</a>, cut into long strips</span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/2</span> <span class="unit">cup(s) </span></span> <span class="ingredient-name" itemprop="name"><a href="http://www.huffingtonpost.com/encyclopedia/definition/chop/541/">chopped</a> <a href="http://www.huffingtonpost.com/encyclopedia/definition/cilantro/557/">cilantro</a></span></li>
<li itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value">1/4</span> <span class="unit">cup(s) </span></span> <span class="ingredient-name" itemprop="name">chopped <a href="http://www.huffingtonpost.com/encyclopedia/definition/mints/1582/">mint</a></span></li>
<li class="last" itemprop="ingredients" itemscope=""><span class="measurement quantity" itemprop="amount"><span class="value"></span> </span> <span class="ingredient-name" itemprop="name">Sriracha, for serving</span></li>
</ul>
</div>
</div>
<div class="directions" itemprop="recipeInstructions">
<h1>
Directions</h1>
<div>
<ul>
<li class="first">1. In a bowl, cover the noodles with cold <a href="http://www.huffingtonpost.com/encyclopedia/definition/water/2613/">water</a> and let stand until pliable, 25 minutes. Drain. Bring a saucepan of water to a <a href="http://www.huffingtonpost.com/encyclopedia/definition/boil/281/">boil</a>.
Add the noodles and cook, stirring, until al dente, 1 minute. Drain the
noodles in a colander and return them to the pan. Fill the saucepan
with cold water and swish the noodles around. Drain and swish the
noodles 2 more times. Drain the noodles in the colander, lifting and
tossing, until <a href="http://www.huffingtonpost.com/encyclopedia/definition/drying/810/">dry</a>.</li>
<li>2. In a small bowl, stir the grapefruit juice with the garlic, sugar and fish sauce until the sugar is dissolved.</li>
<li class="last">3. In a large bowl, toss the rice noodles with the
shredded cabbage and scallions. Add the dressing and toss well. Add the
chicken, cilantro and mint and toss. Serve right away, passing Sriracha <a href="http://www.huffingtonpost.com/encyclopedia/definition/sauces/2148/">sauce</a> at the table.</li>
</ul>
</div>
</div>
<div class="directions" itemprop="recipeInstructions">
Happy Saturday! </div><div class="directions" itemprop="recipeInstructions"><br></div><div class="directions" itemprop="recipeInstructions">Daviau.myameo.com</div>
Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-86955913848765870742013-12-09T08:00:00.000-07:002013-12-09T09:24:46.641-07:00Recipe of the day!Quote for the day <span style="font-family: georgia, bookman old style, palatino linotype, book antiqua, palatino, trebuchet ms, helvetica, garamond, sans-serif, arial, verdana, avante garde, century gothic, comic sans ms, times, times new roman, serif;">"All happiness depends on a leisurely breakfast. ~John Gunther"</span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WxT3GKuf4Hg/UqXoKFft4cI/AAAAAAAAAvQ/KN7Rpu7D7Hs/s1600/applecinnamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-WxT3GKuf4Hg/UqXoKFft4cI/AAAAAAAAAvQ/KN7Rpu7D7Hs/s320/applecinnamon.jpg" width="320" /></a></div>
Feeling excited to make breakfast for the kiddos this morning, while wanting to add the cinnamon into our diet I did indeed make some amazing pancakes. These are quite different from our usual banana pancakes.<br />
<br />
<div data-currentservings="5" data-originalservings="5" id="zoneIngredients" style="clear: both;">
<span class="emph-text">Original recipe makes 4 largish pancakes, I doubled everything and didn't make very large pancakes. These cooked perfectly on the cast iron skillet.<span id="lblYield" itemprop="recipeYield"></span></span>
<br />
<div class="ingred-left">
<ul class="ingredient-wrap">
<li data-grams="125" data-ingredientid="1684" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl01$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup</span>
<span class="ingredient-name" id="lblIngName">all-purpose flour</span>
</div>
</label>
</li>
<li data-grams="6.9" data-ingredientid="2356" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl02$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 1/2 teaspoons</span>
<span class="ingredient-name" id="lblIngName">baking powder</span>
</div>
</label>
</li>
<li data-grams="3" data-ingredientid="16421" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl03$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1/2 teaspoon</span>
<span class="ingredient-name" id="lblIngName">salt</span>
</div>
</label>
</li>
<li data-grams="244" data-ingredientid="16278" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl04$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 cup</span>
almond <span class="ingredient-name" id="lblIngName">milk</span>
</div>
</label>
</li>
<li data-grams="50" data-ingredientid="16317" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl05$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1</span>
<span class="ingredient-name" id="lblIngName">egg</span>
</div>
</label>
</li>
<li data-grams="27.25" data-ingredientid="6305" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl06$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 tablespoons</span>
<span class="ingredient-name" id="lblIngName">vegetable oil (we used coconut oil)</span>
</div>
</label>
</li>
</ul>
<ul class="ingredient-wrap secondColumn">
<li data-grams="20" data-ingredientid="1536" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl01$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 tablespoon</span>
<span class="ingredient-name" id="lblIngName">maple syrup</span>
</div>
</label>
</li>
<li data-grams="4.6" data-ingredientid="16386" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl02$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 teaspoons</span>
<span class="ingredient-name" id="lblIngName">ground cinnamon</span>
</div>
</label>
</li>
<li data-grams="3" data-ingredientid="16401" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl03$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span>
<span class="ingredient-name" id="lblIngName">nutmeg</span>
</div>
</label>
</li>
<li data-grams="2.1" data-ingredientid="16387" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl04$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">1 teaspoon</span>
<span class="ingredient-name" id="lblIngName">ground cloves</span>
</div>
</label>
</li>
<li data-grams="9.083333" data-ingredientid="6305" id="liIngredient">
<label>
<span class="checkbox-formatted"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl05$cbxIngredient" type="checkbox" /></span>
<div class="fl-ing" itemprop="ingredients">
<span class="ingredient-amount" id="lblIngAmount">2 teaspoons</span>
<span class="ingredient-name" id="lblIngName">vegetable oil, or as needed</span>
</div>
</label>
</li>
</ul>
<div class="shopListButtons">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-cT9FGke3AUk/UqXsXOOS7oI/AAAAAAAAAvk/GnTuScF8B-4/s640/blogger-image-1597496274.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-cT9FGke3AUk/UqXsXOOS7oI/AAAAAAAAAvk/GnTuScF8B-4/s320/blogger-image-1597496274.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Helping mom today!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br /></div>
</div>
</div>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Mix flour, baking powder, and salt together in a bowl.</span></li>
<li><span class="plaincharacterwrap break">Whisk milk,
egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and
cloves together in a separate bowl. Stir milk mixture into flour mixture
until just blended.</span></li>
<li><span class="plaincharacterwrap break">Heat 2
teaspoons vegetable oil on a griddle over medium heat; pour about 1/4
cup batter onto the hot griddle. Cook until bubbles begin to form on top
of pancakes, 3 to 5 minutes (with the cast iron it was 5 minutes then closer to 1-2 by the time we finished). Flip and cook until second side is golden
brown, 3 to 5 more minutes (same as above with the cast iron). Repeat with remaining batter. </span></li>
<li><span class="plaincharacterwrap break">Enjoy the pancakes! </span></li>
</ol>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-GMxdL4Kx258/UqXsWM_w-MI/AAAAAAAAAvc/v3w4YAXWg-g/s640/blogger-image--253564581.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://lh6.googleusercontent.com/-GMxdL4Kx258/UqXsWM_w-MI/AAAAAAAAAvc/v3w4YAXWg-g/s320/blogger-image--253564581.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br /></div>
<span class="plaincharacterwrap break">We put syrup and almond butter on the pancakes, and it was AMAZING. However next time we will be trying some apples or bananas also!</span><br />
<span class="plaincharacterwrap break">These took a total of 20 minutes to make and eat! </span><br />
<br />
<div class="separator" style="clear: both;">
<br /></div>
<br />
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break"><a href="http://www.wholenesshealings.com/" target="_blank">Wholeness Healings</a></span>
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break"><br /></span>Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-63734286406771374092013-12-08T13:56:00.001-07:002013-12-08T18:30:56.335-07:00Changing of the SeasonsIt has truly been the most intense whirlwind of life events over the last year! As we come to December I look back over the last few months with gratitude and amazement. Between a new home, pets, and work, life around here has been very fast paced.<br />
I am delighted to say that I have finally begun working more intently on wholenesshealings.com! Along with this I will be enjoying creating, a weekly blog, with such topics as Herb of the week! This week happens to be Cinnamon. I will post fun recipes and healthy uses throughout the week. With the topics each week I will be adding enjoyable information about how the different herbs can be beneficial or harmful to out pets both indoor or outdoor.<br />
<br />
Looking forward to this weeks first recipe today: We used almond milk!<br />
<a href="http://www.pinterest.com/pin/167407311122408179/" target="_blank">Cinnamon Hot Chocolate</a><br />
<br />
Stay warm in this winter weather with those ones closest to you!<br />
<br />
Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com0tag:blogger.com,1999:blog-5876348300953824493.post-66513735513355402892013-10-18T21:50:00.001-06:002013-10-20T13:06:17.597-06:00Getting Familiar!Very exciting day! Today is the first day that the new chickens or our youngest chickens have run to see us when we come to see them. They usually run and hid in the coop whenever we come near. They have finally learned to enjoy some treats instead of running from the worms as well. :)<div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-rsoEFpl7_Kg/UmQppjU8BSI/AAAAAAAAAuo/pdXyyabvmwo/s640/blogger-image--435323944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-rsoEFpl7_Kg/UmQppjU8BSI/AAAAAAAAAuo/pdXyyabvmwo/s640/blogger-image--435323944.jpg"></a></div><br>
<br>
As difficult as it made to do the water and the food today without them escaping, the feeling that the lovely ladies are getting comfortable and excited to see us is amazingly delightful!<br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-8Hq7TUTIWWc/UmQpgjLAkiI/AAAAAAAAAug/Pkz4ixvC3jM/s640/blogger-image-1767965315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-8Hq7TUTIWWc/UmQpgjLAkiI/AAAAAAAAAug/Pkz4ixvC3jM/s640/blogger-image-1767965315.jpg"></a></div></div>Aaron's Bloghttp://www.blogger.com/profile/04857045706437107923noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-39759010862870133702013-07-19T09:10:00.000-06:002013-07-19T11:23:33.403-06:00Tribute to Sassy<span style="font-family: Verdana,sans-serif;">Today is a sad day for us. Sassy, our 8 1/2 year old Buff Cochen, passed away. She was a rescue chicken that became an integral part of our flock.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwPEZLbWHk_HI3-HOZ70hbwOP88i7huFX8PBD5UsQSwf5DsMnBnOe3H1DNUn21EHJUltWCVCuAnRrHeeKkodrIiAKrLBFly4hLCQmuFU0dIt-hE-ilbnLC7NhNryLd9-xQcXaCvP86LM/s1600/Sassy+pretty+feathers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwPEZLbWHk_HI3-HOZ70hbwOP88i7huFX8PBD5UsQSwf5DsMnBnOe3H1DNUn21EHJUltWCVCuAnRrHeeKkodrIiAKrLBFly4hLCQmuFU0dIt-hE-ilbnLC7NhNryLd9-xQcXaCvP86LM/s320/Sassy+pretty+feathers.jpg" width="320" /></a></span></div>
<br />
<span style="font-family: Verdana,sans-serif;">She did not walk fast or strong, but she got to where she wanted. The other hens knew that they would get their treats when Sassy got there. She was able to get her share of the food, too! </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Sassy did not easily get out of the coop. Her old legs did not mind getting into the coop, but getting out was too much. So, every day, I picked her up and carried her out. She waited for me each day. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">She was a gentle bird. My son called her Armor-All because of her feathers. The grandkids were fascinated by the feathers on her legs. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Sassy will be missed. She stole our hearts.</span>Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com2tag:blogger.com,1999:blog-5876348300953824493.post-58720529795240889482013-04-01T13:57:00.000-06:002013-04-01T13:57:10.589-06:00Chicks First Day Outside<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytCeK4NtfEi0fz511jrJTH5Wgrbw92Hlh_KfYxlF3TfD9iYv7oayG2cEBm_2R3rPwuzJbD4Gy_qc-gTr4McmHjWEJf-CmuFpEvVoRWirNaFe2sqOSNKc5slE9Dnbb2qNiEmxJA2TeELg/s1600/IMG_0981.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytCeK4NtfEi0fz511jrJTH5Wgrbw92Hlh_KfYxlF3TfD9iYv7oayG2cEBm_2R3rPwuzJbD4Gy_qc-gTr4McmHjWEJf-CmuFpEvVoRWirNaFe2sqOSNKc5slE9Dnbb2qNiEmxJA2TeELg/s400/IMG_0981.JPG" width="400" /></a></div>
Our new chicks are five weeks old, so they are getting close to outside living. It is still chilly at nights, but the days have been quite warm.<br />
<br />
Today, the chicks went outside for the first time. The other four hens showed interest right away. The chicks were quite wary.<br />
<br />
However, the older girls lost interest soon. The Speckled Sussex stayed interested for just a couple minutes more.<br />
<br />
The pullets are sticking quite close to each other. We will bring them into the house tonight.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0nU8Lbm4wE4Qiw67YbsK_30wOcHay_LcSduWy89S5diYF9T_1Y046Ic0YHwelFISiWfV7uLAgLc1c_zDHtm9-ocy8QB3KuMlPHmx8hVZwjOi-Cl3VIqUJFLo3Yzp99pe-HGN0ZpBsmU/s1600/IMG_0983.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0nU8Lbm4wE4Qiw67YbsK_30wOcHay_LcSduWy89S5diYF9T_1Y046Ic0YHwelFISiWfV7uLAgLc1c_zDHtm9-ocy8QB3KuMlPHmx8hVZwjOi-Cl3VIqUJFLo3Yzp99pe-HGN0ZpBsmU/s400/IMG_0983.JPG" width="400" /></a></div>
<br />Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com2tag:blogger.com,1999:blog-5876348300953824493.post-32925960982014693302013-03-25T12:58:00.000-06:002013-03-25T12:58:57.654-06:00Caring for Your New Chicks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnlwVxR4is1AhXfN9f3-SslGYdpYn2Nx8Xsps9fORNXgvNWmfWPNErdA6g-r2DHmklBZSHmgeQmA-BkaMUqb3H9NkaEHNcgSt2hbUYuxvfNXv_lYZxeKtSCIzDSl5pHItK8pvLPFC9BE/s1600/2013+chicks.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnlwVxR4is1AhXfN9f3-SslGYdpYn2Nx8Xsps9fORNXgvNWmfWPNErdA6g-r2DHmklBZSHmgeQmA-BkaMUqb3H9NkaEHNcgSt2hbUYuxvfNXv_lYZxeKtSCIzDSl5pHItK8pvLPFC9BE/s400/2013+chicks.JPG" width="400" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When you get your chicks home from the post office or feed
store, they will need you to provide water, food, and warmth. Your chicks will be thirsty! As you place chicks into the brooder, dip
each chick's beak into the water. Make sure they drink. They will
tilt their little heads back and smack their beaks. This makes sure they
know <i>how</i> to drink, <i>where </i>to drink, and <i>to</i> drink. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">After they have their first drink, set
each chick next to your heat source. If you have an Eco-Glow contact brooder<span style="font-size: small;">, </span>nudge their little behinds under it. A contact brooder will allow the chicks to
self-regulate their temperature and become used to the day-night cycle. If using a heat lamp, just set them down. Be sure to use an infra-red lamp, secure the lamp
very carefully to prevent it from falling and causing a fire, and be careful
not to overheat the chicks. Use a thermometer
in the brooder at chick height. They should be 95 degrees during their
first week, 90 their second, 85, and so on. Accomplish this by raising
the heat lamp. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Make sure the chicks have enough
room and clean litter. Give the chicks
1/2 a square foot each for the first two weeks and be prepared to increase this
to 2 square feet per chick by the third week.
Use a few inches of pine shavings on the floor. Do not use cedar;
the fumes are harmful to the chicks. Cover the shavings with paper towels
for the first three days <span style="font-size: small;">to</span> prevent them from eating the shavings
instead of their food. Check the
litter for damp spots a few times a day and remove the damp litter.
Change out large proportions of the litter daily. </span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Use a feeder with little head-sized
holes; this prevents them from scratching all of their food out onto the floor<span style="font-size: small;"> and</span> into their litter. On the first day in the brooder, sprinkle
some of the feed onto the paper towels to encourage them to eat. Place marbles or small rocks in their waterer.
Chicks will do anything -- including falling asleep in their water. The
marbles will help prevent drowning. Make sure they never run out of food
or clean water. If you use a nipple waterer, make sure the water is away from the heat <span style="font-size: small;">sour<span style="font-size: small;">ce.</span></span></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Check the chicks’ bottoms every day
for at least the first week and longer if you are having problems. You are checking for pasty butt, a result of physiological stress. Look
for dried poop on their vent. If you find dried poop, soak their little
behind in warm water. You can also use a warm wash cloth to loosen small bits of
poop. Just picking it off might pull their feathers and skin. If your chicks have pasty butt, check to be sure
that their water has vitamins or vinegar<span style="font-size: small;"> (1 tsp. per 1 gal<span style="font-size: small;">.) </span></span>and that the chicks have enough room
and are not picking at each other. Be careful not to confuse the dried
remnants of their umbilical with poop; leave the bit of umbilical. Their
vents are higher up: Look down their back and then around their bottom, and the
vent is the first opening you see. You may also see a pink bump near the
end of their spine. That is their oil gland.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Also good
to know:<br />
<br />
</span></span><br />
<ul type="disc">
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Do not cook with any nonstick cookware while chicks are
in your house. The fumes can kill them.</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Try never to brood a chick alone. Try to get
another chick from a farm store or another owner. If you must brood alone, make sure to give the chick a lot of
attention. Also, put a stuffed animal into the brooder for it to
cuddle for comfort.</span></span></li>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<li class="MsoNormal" style="line-height: normal;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Chicks are ready to live outside when fully feathered,
at about six weeks. If it is warm during the day as well as the
night, this can be sooner. If you want to put them outside in the
winter, run electricity to the coop and use a contact brooder in the coop
(or heat lamp with extra fire precautions.)</span></span></li>
</ul>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><i>from: scratchcradle.wordpress.com/ </i></span> </span></span>Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-80418112812316181792013-03-23T16:30:00.000-06:002013-03-23T16:30:38.587-06:00Sassy: Then and NowThe first picture was taken the day we brought Sassy home. She had been bullied and pecked by the rest of her flock. She had also been in isolation for three weeks. She looked scraggly; she was not emotionally a chicken.<br />
<br />
The second picture is about eight weeks later. Her feathers are beautiful and fully grown in. She has completely joined the flock; she free ranges with the other girls all day long. She is very happy.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFsIv8Ri-QgAHgEUvGGC9KttC6lcFL7YXfXfHthyphenhyphen6FkGODg2l08-l1jrKFBi82i3l2BettUKuxZkz9fACww_NiuxJlJljuUrF3w751tRBmJxuuLFmfWPBN3dzcTV54NiHZNon3eYBO7E/s1600/IMG_0838.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFsIv8Ri-QgAHgEUvGGC9KttC6lcFL7YXfXfHthyphenhyphen6FkGODg2l08-l1jrKFBi82i3l2BettUKuxZkz9fACww_NiuxJlJljuUrF3w751tRBmJxuuLFmfWPBN3dzcTV54NiHZNon3eYBO7E/s400/IMG_0838.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sassy the day we brought her home.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigaSoNAdxmv6FrNN_CzMrSoN0r711Yu4Cy9bt2Wq5seHUubncFs2aTkD3uRRvMFuKwh1XSBny8X0xjPZ1HyhjG3WS7HtldNeprTy4tnyulaU4LTs9BGxaDh9DOrSOHPsU_23tdWNFAmU/s1600/Sassy+Now.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigaSoNAdxmv6FrNN_CzMrSoN0r711Yu4Cy9bt2Wq5seHUubncFs2aTkD3uRRvMFuKwh1XSBny8X0xjPZ1HyhjG3WS7HtldNeprTy4tnyulaU4LTs9BGxaDh9DOrSOHPsU_23tdWNFAmU/s400/Sassy+Now.jpg" width="397" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eight weeks later.</td></tr>
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<br />Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com4tag:blogger.com,1999:blog-5876348300953824493.post-11558379784778834282013-03-23T14:37:00.001-06:002013-03-23T14:46:15.939-06:00Sassy is Laying Weekly!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMj5I1qTW6ZyG0cd8A4tXrYNLwJWSL0brc4zCQruFJmAkzQ0LcwTZSFOWaawdUvxMywv2HKFW-I5FA4djuKoIeNbA1atkcm2nHKCJjPAWbRQBvRjqM1xowlRmoqpaZJQqRbk4DAbZks0/s1600/Sassys+wrinkled+egg.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMj5I1qTW6ZyG0cd8A4tXrYNLwJWSL0brc4zCQruFJmAkzQ0LcwTZSFOWaawdUvxMywv2HKFW-I5FA4djuKoIeNbA1atkcm2nHKCJjPAWbRQBvRjqM1xowlRmoqpaZJQqRbk4DAbZks0/s400/Sassys+wrinkled+egg.JPG" width="367" /></a></div>
Sassy, our eight year old Golden <span class="st">Wyandotte</span>, seems to be laying one egg per week. <br />
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Her eggs are considerably more golden than the other eggs we collect. But we can tell because her egg is slightly wrinkled or bumpy on one end. <br />
<br />
Sassy's feathers are completely grown back --beautifully. She is very happy here. And we are happy to have her!Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com1tag:blogger.com,1999:blog-5876348300953824493.post-43626158768909468042013-03-21T18:50:00.000-06:002013-03-21T18:54:35.328-06:00Chicks and the Nipple Waterer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Wkm9jzHHA1rZBJJwn9dlqdIKfk2RvccVV5roTQWAs6b2G4_Zk24zdFEMVi-IvvU3kb7uxBQZ6dlQkdbtW9c67_Jxxga0cHcf3CkGwKJH9F7zQKv_UBu9U06HttjUcAqe7nQBvdkeWg/s1600/DSC02026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5Wkm9jzHHA1rZBJJwn9dlqdIKfk2RvccVV5roTQWAs6b2G4_Zk24zdFEMVi-IvvU3kb7uxBQZ6dlQkdbtW9c67_Jxxga0cHcf3CkGwKJH9F7zQKv_UBu9U06HttjUcAqe7nQBvdkeWg/s400/DSC02026.JPG" width="400" /></a></div>
I purchased two nipple waterers for the new chicks. I love, love, love them!<br />
<br />
The nipples screw onto a soda bottle. I used a water holder for a hamster cage for one of the bottles, which has limitations of the same height in the brooder. The other bottle hangs from wire attached to the bottom of the bottle. I can adjust the height of this bottle. <br />
<br />
The chicks peck the nipples instinctively. Both chicks drank from the nipples within five minutes.<br />
<br />
Previously, I had used a traditional waterer. The water was dirty within minutes after changing it. There is no dirty water now. Clean water means less work for me. I like less work!<br />
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<br />Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com4tag:blogger.com,1999:blog-5876348300953824493.post-3917052001872697902013-03-20T16:37:00.000-06:002013-03-20T16:37:35.345-06:00Pullets and Molting<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3csHI5MOzKKVsSgTo5EaMohSNASLmuN6_vAmHp0rtBeEq9t5GwVg8uYxPipBfMP5fnmkXYf74LzHKgVp6ZQ7HIdPkjUiTILe9QSL7NRZCfzUjsNirB-CAzazdahqjQZT3BngQ0e5ewQ/s1600/IMG_0953.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3csHI5MOzKKVsSgTo5EaMohSNASLmuN6_vAmHp0rtBeEq9t5GwVg8uYxPipBfMP5fnmkXYf74LzHKgVp6ZQ7HIdPkjUiTILe9QSL7NRZCfzUjsNirB-CAzazdahqjQZT3BngQ0e5ewQ/s400/IMG_0953.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunny looks pretty scraggly right now.</td></tr>
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Our chicks are about three weeks old. Their molting makes them look so funny! <br />
<br />
Molting is the process of shedding and renewing feathers. During the
molt, the reproductive physiology of the bird has a complete rest from
laying and the bird builds up its body reserves of nutrients. The provision of new feathers or a coat (a feature inherent in most
animals) is a natural process, designed by nature to maintain a bird's
ability to escape enemies by flight and better protect against cold
winter conditions. Under usual conditions, adult birds molt once a year. Some may molt twice in one year and, rarely, once in two years. <br />
<br />
The chick goes through one complete and three partial molts during
its growth to point of lay. Generally, complete molting occurs from 1-6
weeks of age, and partial molting at 7-9 weeks, 12-16 weeks and 20-22
weeks. During this final molt, the stiff tail feathers grow. <br />
<h2>
</h2>
Mature birds normally undergo one complete molt a year.
The three main factors that bring about molting are: <br />
<ul>
<li>physical exhaustion and fatigue </li>
<li>completion of the laying cycle (as birds lay eggs for a certain period of time) </li>
<li>reduction of the day length, resulting in reduced feeding time and consequent loss of body weight. </li>
</ul>
<br />
If a bird stops laying and molting, this means its physical
condition is deteriorating and, therefore, cannot support egg
production, continued nourishment of their feathers or body maintenance.
Feathers contain protein and are more easily grown when laying ceases
because of the difficulty in assimilating sufficient protein for both
egg and feather production. During the molt, the fowl still needs a
considerable amount of good quality food to replace feathers and build
up condition.<br />
<br />
The time at which a laying hen ceases production and goes into molt
is a reliable guide as to whether or not the hen is a good egg producer.
Poor producing hens moult early and take a long
time to complete the process and resume laying i.e. they 'hang' in the
moult and are out of production for six to seven months. Poor producers
seldom cast more than a few feathers at a time and rarely show bare
patches.<br />
<br />
High-producing hens moult late and for a short period (no more than
12 weeks), and come back into production very quickly. Rapid moulting is
seen not only in the wing feathers of good producers, but also in the
loss of body feathers generally. Because of this, it is common to see a
late and rapid moulting hen practically devoid of feathers and showing
many bare patches over its body.<br />
<br />
<span style="font-size: x-small;"><i>Source: http://www.qld.gov.au/ </i></span>Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com2tag:blogger.com,1999:blog-5876348300953824493.post-22840304018177522782013-03-15T18:23:00.001-06:002013-03-15T18:23:54.412-06:00Four Hens = Four Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3PmqbVd4WK3EjsIKJQhP_Vw8P7RZ1wvPjh6XiZbGX0ePdapZbtFDljTnQEnEqA58MGVxZprvJ5ARs0XKo53fB033iOHYNWqfLR-irMWPCUzc0n4Oad-PbE4PAjeu7bsJPDs71XJ8tV0/s1600/IMG_0944.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3PmqbVd4WK3EjsIKJQhP_Vw8P7RZ1wvPjh6XiZbGX0ePdapZbtFDljTnQEnEqA58MGVxZprvJ5ARs0XKo53fB033iOHYNWqfLR-irMWPCUzc0n4Oad-PbE4PAjeu7bsJPDs71XJ8tV0/s400/IMG_0944.JPG" width="300" /></a></div>
We have four hens. We have beem collecting an average of four eggs every two days.<br />
<br />
Today -- the first day since last fall -- all four laid an egg! It has been so nice to have eggs again. Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com4tag:blogger.com,1999:blog-5876348300953824493.post-2468436618420575272013-03-10T11:00:00.000-06:002013-03-10T11:00:02.483-06:00Sonny and Cher<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAaQ5p04lsN0ONMzmnSZIqxx7D-7G4wTY8L3nvYrVZ8pMzMECPxTfbvH_j5bh0eTNb20tizv0q5jZBhG7THSpuMDFwIgEZIpIbeqxEyDXntbS9fECPyL9b4Vzigogg4oc2LTER39vY7Y/s1600/DSCF0746.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAaQ5p04lsN0ONMzmnSZIqxx7D-7G4wTY8L3nvYrVZ8pMzMECPxTfbvH_j5bh0eTNb20tizv0q5jZBhG7THSpuMDFwIgEZIpIbeqxEyDXntbS9fECPyL9b4Vzigogg4oc2LTER39vY7Y/s400/DSCF0746.JPG" width="400" /></a></div>
Sunny and Cher are our two new Buff Orpington chicks. Of course, we thought we were being so funny when we chose their names. <br />
<br />
However, Cher is keeping her namesake's reputation intact. She sings long and loud and quite prettily. She is loveable and likes attention. She is very aptly named. Sunny makes the pair complete; they are always close to each other. <br />
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Who knew?Kathiehttp://www.blogger.com/profile/00796930032183827999noreply@blogger.com0