SIMMERING SQUASH

March 2, 2010

Simmering Squash in my Crock Pot

Slow cooking today the last of my garden Butternut squash circa Oct, 2009…these little babies were the ones I grew in my only-slightly-successful circle bed of Three Sisters…beans, squash & corn, the ancient inter-planted companion staple foods for simple nutrition & long storage. Mostly I struck out in that cute little circle bed – no beans to pick, a dozen small, short ears of corn & these few puny squash. Ok – I did have one fabulous and huge squash, but she seemed out of place with the others…

The bed was a converted hard pan walkway in partial shade that I dressed with compost & turned, so maybe I shouldn’t feel too bad – but, still – wished I could have eaten a lot of lovely sweet corn last year!! I won’t be trying corn again with my shade problems & space issues…look out Farmer’s Market!
Seeds from my biggest squash are already to sow & start in the “greenhouse that is becoming”…now, that is an exciting thought!

-Annie

Filed Under Cooking Local: Fresh, Fast & Frugal, Food & Agriculture · Leave a Comment

FOOD ‘CHOICES’ – ARE THEY CHOICES AT ALL???

January 17, 2010

FOOD (or Food Substances) ‘CHOICES’ – ARE THEY CHOICES AT ALL???

So easy to use our rational brain cells & think… “we can make new food choices if we just know what to eat”. From my experience it is not that simple at all. Food choices are the result of a lifetime of taste preferences, habit, habit, habit, and availability and more…

Food selections during transition to a healthy diet requires at least ALL of the following:

WILL

DESIRE

EDUCATION

BELIEF

ATTENTION

TASTE RE-EDUCATION

IMPRINTING

RE-IMPRINTING*

AVAILABILITY (of real food)

NON-AVAILABILITY (of ‘food like substances’)

ADAPTABILITY

INCOME PRIORITY FOR FOOD

MAKING DO WITH WHAT IS HERE

*(as much as 6 weeks of re-imprinting)

And – most of all – ENJOYING the foods you eat!!!

Tackling the reduction of food addictions – which many of us modern eaters are dealing with – is a book in itself. Each topic on this Transition List is a potential chapter in this “psychology of eating” book!! I do not pretend to understand how to make this process work out. It depends on the depth of commitment & deep-seated comfort that food & eating offers. In my own pervasive “foodie” history – when offered a new way of eating in early adulthood, I changed my habits & choices instantly. I had the desire, I used will power, I was getting an education in new foods & nutrition as a health foundation, I made availability a prime focus, I wanted to partly because of being surrounded by new friends whom I wanted to please & eat with! It was 1970, and I became a Macrobiotic overnight. I think it was a stroke of luck and changed the course of my entire life.

This option does not usually occur. Especially nowadays – when highly processed, highly addictive foods are on every street corner in affordable and colorful bags… How can we resist if we are deeply unsatisfied & hungry after a day of ill-conceived nutrition? These corporate ‘food like substances’ are always permeated with “Cravenol” – that indefinable something that keeps you munching until the bag is empty or your tongue swells up – which ever comes first…or – maybe you even keep eating although your tongue hurts! Does the roof of your mouth ever feel like it is peeling off? Oh, my – what has become of our food “choices”?

I admit to having gone over the limit so many times, and to think – I even have a degree in Health & Nutrition, I had a ‘real food’ childhood, I had an early start in good adult food habits – eating real food, enjoying simple tastes in the company of friends. I of all people should be able to overcome temptation of corporate food like substances. Why – I even have diabetes in my immediate family! Note that “knowing” does not equate with “doing”. Well, in fact – I do eat rather well almost all the time, with the exception of a desire for mid-afternoon sugar rush snacks …more true confessions later…

So – what can we do? Certainly early education & availability of real food is the best starting point – school gardens & lunch programs could change the entire food landscape in a generation. 33% to 50% of these kids are at risk of diabetes, and that will change our Nation & Health care system in a way we cannot begin to imagine. Watch the movie for inspiration: FOOD, INC

Read Michael Pollan – any one of his books will do, the easiest is the newest – “Food Rules“.

So, let’s put our attention immediately somewhere – start by having good food at home. Using crock pots & simple salads, a kitchen garden in every household, even the busiest of us can begin to transition. Availability will go a ways toward helping the change. The rest of that “Food Transition” List is going to be a lifetime work for each of us. What a fix we have gotten ourselves into! Nothing else to do but to go and have a nice meal & give thanks that we have waked from the nightmare & can see the road ahead. See some HEALTHY Food movies with your family - suggestions include -

“ALL JACKED UP” – Teens discover they are uncontrollably addicted to corporate foods

King Corn
Super Size Me
Fast Food Nation
The Future of Food
Our Daily Bread [meat industry - DO Not watch unless ready to become veggie]
Two Angry Moms [school lunches]

and – the exceptional – Jamie’s School Dinners – about lunches & gardens…

Filed Under Cooking Local: Fresh, Fast & Frugal, Food & Agriculture, Green Transitions · Leave a Comment

AVATAR – A MYTH FOR OUR FUTURE

January 12, 2010

AVATAR!

Hollywood has brought us yet another opportunity to tune into a possible future…

I loved it deeply, have seen it twice so far (3D was great!) and will see it again, I know.

Reading so many descriptions, reviews, got to give my own…

For me it was at least an offering to the vision of a beautiful future for our own planet – a vision of community, shared food, simple life in nature. Ok – that is merely the surface – I am trying to speak of DEEP ECOLOGY, the right relationships that can come with reverence for other Beings – be they trees or animals. All of this was implied in the world of the Tribal Forest People.

I want to speak right now of our relationship to the meat we eat. As a cook & nutritionist I have been through many phases of vegetarianism since 1970 when I discovered brown rice & macrobiotics. I now eat a small amount of local or organic poultry & wild fish, as well as using broth from bones. Although I do not kill my own meat, I have done so. years ago I was a communal caretaker of goats, chickens, rabbits, ducks. We fished and certainly i gutted, descaled & cleaned lots of fish as a child with my grandfather. I believe that we each should be able & willing to do that – to clean the organs, cleave meat from bone, access the animal’s raw biology & flesh. If we cannot bear to think about that – how can we justify being carnivores – eating such an offering from the life blood & sacrifice of this Being? And, so – I ask us all to question our inner truth, what do we eat, how do we offer it into our very metabolism, as it becomes part of our own flesh, do we give thanks, do we revere the life that has been lost to save our own? It is the true spirituality of food, and an opportunity to again – say Grace, give thanks and make the food into love & a blessing to our bodies. (And I am talking about plants here too, by the way)

So, let’s think about the hunting scenes…using bow & arrow, knife, a more equal challenge between the prey & the hunter…

In the words of Lauren Raine – www.threadsofspiderwoman.blogspot.com

…They even had enough anthropological understanding to include the hunter who prays over the body of the fallen prey, offering thanks for the gift of its meat – this is, indeed, what native peoples universally did in both myth and in practice, recognizing and honoring that the animal has sacrificed its life to sustain the life of the tribe. Most Americans do not equate the hamburger they buy with an animal that has lost its life, let alone do they comprehend a spiritual system that respects the exchange of life force and energy that has taken place. What a wonderful concept to introduce to the young people who watched the movie…

To finish – I invite each of you readers to see this movie as a deeper symbol of more than the politics between conqueror & conquered (European Invaders vs Indians, etc) and other wonderful analogies that can be made about resource extraction, but rather – as a mythology for the spirituality of nature & our place in it, the very Gaian Philosophy of Lovelock & Deep Ecologists such as Joanna Macy! I will even take it one step further – in the scenes at the Tree of Life - we witnessed a ritual of healing involving the synthesis of an entire community acting & tuning as one – the possibilities of which break open our own limited beliefs in “Self & Other”. Tune to each other, become true community, unite in compassion & shared life, healing. Enjoy, live in joy, fly! I think I got it.

Filed Under Cooking Local: Fresh, Fast & Frugal, Food & Agriculture · 1 Comment

Straw Bale Planters get covered for Winter

November 22, 2009

Today we worked the straw bale planting beds some more… Experimental straw bale bed # 1 – which was dragged together, cut & planted several weeks ago continues to be much warmer than the surrounding soil. The rest of the garden soil has dropped to about 40 degrees at about 6 inches deep, but the bales continue to hold a temp of 65degrees, even in the upper 4″ soil portion of the planter cuts, as well as deep internally in the bales. The bale at the west end, getting full sun along its high side, has a higher temp that fluctuates throughout the day up to 80 degrees! Today we built a simple cloche or hoop cover for it. Rebar, PVC, and quality greenhouse fabric will keep the temp inside above the rest of the air during the night, giving my winter greens a better opportunity for growth & water retention. The arugula has sprouted prolifically & densely & so I moved the babies around by small bunches – to open areas for hopeful growth. I am such a lazy gardener, saving time with these casual approaches to planting.

Bed #2 was planted with tomatoes last summer & did not retain water or do very well at all, for whatever reason. I am hoping that the straw bales address the issue of water as well as amending with organic substance to the soil as it breaks down. This experimental bed is in early stages – has had a few inches of rain, and got a late start overall. The straw is still fairly dry inside the compressed bales, and does not register any temp variability from ambient surrounding soil. I hope it is not too later in the year to get some temp increases as the straw fully wets & decomposes internally. Does this bale planter need the sun’s heat to bring the temp up inside? We will see. We are cutting out the straw planters now, a time consuming job. RJ is bringing his chain saw tomorrow to rip it up faster- he calls it “hogging it out”. Once that is done, we will plant spinach starts & my ’saved seed’ broccoli rab. Then we must wait for more good soaking rains. One it is wet & filled with rainwater, we will cover it with the fabric. If there is a great temp increase inside, we could have the makings of a warm greenhouse effect! Very excited to see how this works out over the winter.

The handsome coco lined hanging basket that was used as an “upside down” tomato garden last summer never did well either. Seemed too dry always…only a few cherry tomatoes dared the hot dry conditions to actually redden up. The salad greens appear to be much happier in their small but moist winter home. Ambient air temps will be a factor in this little garden’s success, but…So far – so good!

Filed Under Cooking Local: Fresh, Fast & Frugal, Everything and Nothing, Local & Global Economy · Leave a Comment

BODY, MIND & SPIRIT CLEANSE WITH ANGEL FARMS

November 16, 2009

A CLEANSING RETREAT IN HAWAII …

All about Angel Farms – 10 day full intestinal cleanse- body, mind & spirit!

The Rolls Royce of cleanses…a full cleansing & de-tox program based on ancient medical wisdom & modern medical knowledge –using the best of high tech equipment in a location designed just for this purpose…

The client – that’s me – comes to it just as I am…

Full of anticipation, excitement & full of shit!

Laurel & I landed on the Big Island of Hawaii October 22nd. We had a great drive around to the Hilo side, and found our little vacation home in the dark.

It sounded like we are near the ocean, and boy – by the sounds of the frogs, we are near the jungle too!

The next morning – we arrived at Angel Farms – set in an old Hawaiian style plantation home…a beautiful Big Island day –very warm & moist as the sky rained intermittently and huge fluffy clouds moved through the sky when it was not actually raining. Avocado trees grow right next to the lanai, and big yellow guavas are dropping fruit all along the road & drive. Paradise!

I first met Cindy Sellers about 9 years ago when I did the cleanse in California, and was so happy to see that she has not lost any sparkle – in fact – has gained in wisdom & love Laurel loved Cindy immediately – she is so filled with confidence, information, and most of all – love!

We began an orientation & discovered our responsibilities include drinking a full gallon of water each day (We are 80% water, the brain is 96% water!…and the kidneys need help flushing out old stuff & toxins so the fresh water can take its place. In the morning, it is suggested that we drink a cup of pure water first thing – it feeds the brain. Soft foods, nothing that requires chewing are going to be our diet for the next 10 days – rice, soup, fruit, – and no coffee, tea, meat, dairy, soy, peanuts & processed foods that disturb the intestines or causes more work for them. We are rerouting energy from digestion to regeneration. The idea is to give the intestines a “rest”! And – yes, I want a full rest too…in all ways – mind, body & spirit.

The miracle of the colon is that it regenerates in 72 hours. During the Cleanse, each day we take in 20 gallons of energized water. It flows gently through, cleansing out the inner lining, old pockets of leftover food matter, parasites & other stuff we would just as soon not have in there. The colon has not nerve endings so we can have large impactions or ballooning & not feel it even as it takes space from organs in the area. As the impactions & pockets are cleaned out, the area needs 72 hours to heal and become elastic & normal, so the soft foods we eat allow everything to rest & no pieces of unchewed food will catch in the area. (If you have to chew it – don’t eat it)

Chew your food really well – every meal, every day…that is Cindy’s mantra. I am reminded of a childhood song – I think it is an old Camp Torenta song –

“Chew, chew, chew your food – gently through the meal, the more you chew, the less you eat, the better you will feel!”

Here is Cindy’s official description of the program…

Angel Farms offers a 10-day Cleanse of the Body, Mind and Spirit. You will journey deep into yourself to Cleanse and remember your truth. You will discover the Powerful, Creative Being that you are, raising your vibration to a Clarity of Purpose and Peace in your Body, Mind, and Spirit. Our program helps people out of pain when they are ready to release it. Haven’t you hurt enough? With 20 years experience and over 4000 Graduated Angels from all over the world, we can help you find peace and happiness again.

Angel Farms Ministry is “A place where Angels come home to remember who they are.” Our graduated “Angels” have journeyed deep into themselves to Cleanse and remember what their purpose and truth is. They discover the Powerful, Creative Beings that they are, raising their vibration to a Clarity of Purpose and Peace in their Body, Mind, and Spirit. Our program helps people out of pain when they are ready to release it.

Our entire family takes part in this program. Larry, my Beloved husband of 28 years, is a certified Reiki Master, Ortho-bionomist, Angel Touch Therapist, and a Crystal and Sound Healer and is the Chef who prepares incredible soft foods and adds the Divine Alchemy of Love in all his preparations.

The first program that I wish to describe is the 10-day cleanse, in which 12 people participate. It is a journey, a shift, a re-birth into transformation. It is a natural, age-old process, incorporating pure water and various herbs. We use natural gravity flow and FDA registered units, to gently flush and eliminate toxins that have been held in the body for many years. By removing the toxic material, the body is then able to absorb nutrition, and heal itself miraculously. The clients have an excellent opportunity to see what has been released from their bodies. Not through some goofy glass tube either! How are you supposed to see what that really is? During the process we use Hot Stone Therapy, Aromatherapy, Ozone Therapy, and Nutritional Counseling. On approximately the 7th day the “Angels” do a liver cleanse in which they access their stored anger and release it. Thousands of stones are released from the body the next day and the new blood flow is awesome. We have witnessed many miracles on the 8th day. The program also has an Orientation Meeting before each Cleanse to inform “Angels” of the day-to-day mechanics of The Cleanse. The Cleanse is followed by a Graduation Ceremony in which we film the miracles and they celebrate their new, awesome, selves. We have thousands of miracles filmed.

Transitional therapy works hand in hand with the 10-day Cleanse. Cindy will take you back to before you were 8 years old, using relaxation techniques. This helps clear emotional issues that challenge your life now. This process is one of self-realization and empowerment, helping “Angels” knows that their choices and challenges are not to be judged, but honored.

Part of the program includes specific nutritional soft foods each day.

We follow “food signatures”

such as: pecans and walnuts look like a brain; therefore, they feed and nourish the brain. We include these ingredients on the fifth, sixth, and seventh day, which is when we are cleansing the transverse colon that feeds the brain. Other examples include: carrot/eyes, onions and garlic/lungs, celery/bones, etc. The nutritional program speeds up the rejuvenation process because this food is easily absorbed. We witness people get younger every day. Wrinkles disappear, eyes get clearer and whites get whiter. Even hair changes from gray to full color in 10 days!

*NOTES:

“OWN YOUR JOURNEY” (Belief in hereditary disease? Powerless to change? Then it is not true)

“HONOR THE BODY IN ITS INFINITE WISDOM & INTELLIGENCE”

Relaxation does not mean resignation.

WATER/CONSCIOUSNESS/DIET

“Water is a master healer & teacher –a small spring with a little faith can move a mounain.”

*FLORA-

Never eat yogurt during an antibiotic as it reduces effect of the medication

*CAFFEINE WISDOM:

COFFEE – CAFFEINE & TANNIC ACID (used to tan leather )

~ on an empty stomach, hardens the lining so it cannot break down proteins, also kills bowel flora

~Always eat protein before using coffee or tea & use a bowel flora at night to regenerate the flora.

~Quit caffeine by putting a few instant coffee granules under your tongue – stops headache

*Rt Hip is where the god food comes into the colon, so parasites hang out there & get fed (last day of cleanse) Most hip replacements are the right hip….why? Because of this problem?

CLEANSE RULES:

NO TEENY SEEDS OR FRUIT PEELS, NO BIG PIECES AT ALL

*DRINK ONE GALLON OF WATER A DAY!!!

-NOT Distilled water – which is only to be used for treating specific joint mineral reduction (2-3 weeks max) – never as a lifestyle, body will leach minerals to bring it into line with electrolyte needs

-The brain senses plain water as water, adding lemon or tea =”food”

Implant of herbs & food is done at end of the 20 gallons of purified water colonic (leave in ½ hour or longer)

~~~

Stress response: unpredictability, lack of control, lack of outlet for feelings or frustration

The lymphatic system moves over 45 pints of water a day. It centers on the navel. We are reviving that system also. We are invited to use the trampolines for 5 min a day – to move our lymph even better.

~~~

Each area of the colon gives nutrient into the blood stream of a specific body area & its organs, thus each day of the Cleanse, a different area of the body is going to be affected by the cleansing of that colon area mucosa lining. The doctrine of food signatures further suggests the foods that are best for “refeeding” that area once it is cleared.

MY Daily Journal NOTES….

DAY 1 - Thursday -Left Kidney – Judgment of others, criticism – Food Signatures:

Kidney Beans, Potatoes, Kiwi, Bananas, Celery

I was awakened by the sounds of the night jungle change – frog song fading away – giving away to the dawn song of birds & the sounds of the surf. The endless rolling surf crashes on the rocks beyond our lanai in translucent turquoise waves, and I am unbelievably going to be living here in this coastal house for a while!

We arrive at the center as a warm & sultry day begins – a low silver sky hangs over the dewy green trees. The place is warmly welcoming – lavender & green painted walls overlook the outdoor dining room & kitchen. How nice to live this way! I spend too much time indoors at home…

Drinking a gallon of water today is very hard, I am a bloating balloon, full & bulky, realizing I can’t afford to drink tea or juice since I want to save room for all this water!

Laurel is unsure of her feelings – the water is too much, the ramping during treatment seems difficult, so I reassure her that it will get easier to do, probably even tomorrow!

The blended kidney bean soup after my Cleanse is so nice & savory, nourishing, flavorful. We would have appreciated rice also.

The day passes with a great tour of the rocky & picturesque south coast – driving to the lava flow, (pictures of lava flowing on the road!) tasting honey of local lava blossoms – tastes like it has butter added!

DAY 2 – Friday – Spleen & Pancreas, Left Lung, Left Breast – issues: Joy, Love & Immune system communication, , Mother Issues

Spleen = Love; spleen relates to pineal, which controls white blood cells

– increased WBC = Attack on body itself (autoimmune; Neg=Worry)

Pancreas = Joy (shaped like a smile)

- Diabetes = lack of joy = sweet tastes desired for replacement

Food Signatures: potatoes, carrots, egg, squash, onion, garlic, ginger (Soup: veggie Thai Coconut)

~Doing the Angel Farms Cleanse in Hawaii offers a great choice of foods that we cant imagine having in Calif. Papayas are a particular favorite of mine & I look forward to having one every day. Laurel is missing her boys a lot today! They are missing her too; Adrien doesn’t want her to go & end the skype video they connect with. Colt is realizing how important she is to the ease of work & flow of family life in their household. We all need more appreciation for each other.

DAY 3 – Saturday –Heart – Issues of Grief & Sadness– Food Signature: Tomatoes

I woke up at 6am feeling great! Drank warm water wih lemon & honey, ate some papaya, discovered that taking the bentonite & psyllium solution in pineapple juice is the way to go. lie in the dreamy state of relaxation between slight cramping points as water passes gently in, and “blooping” of – who knows what – passes out! A few parasites are now gone, and some really old stuff! I feel lighter & stronger after the treatment – ready for action, the joint & body stiffness that has been plaguing me for quite awhile is going away! Lunch is a creamy tomato soup – one of the best tomato soups I have ever had… that is saying something – since I don’t like it usually…

Some thoughts – allow love to surround you, imbalance comes from a “lack” & leads to disease. The heart is not a “pump”.

THE HILO FARMER’S MARKET

Coconuts, Coconuts, Coconuts, Coconuts!! Everything that milk can do – so can coconut, and maybe better…our visit to the Hilo market today resulted as many & numerous yummy treats as we can justify as “cleansing” & also allowed on our soft food diet. Such delectable things as coconut tapioca pudding…and…

I Must mention the incredible local treat called “Hapea” – it is a stiff coconut pudding – very rich & addictive, laurel & I started buying it in “bulk” – several at once, and a comment – “I hope you are getting your own” was heard even as a pile of 3 containers was carried possessively around the market…

We also discovered wonderful sticky rice, steamed in banana leaf with no sugar – that was soft, sweet & felt good to eat. Better yet – Young coconuts taken right from the tree & carved by a good looking local dude…the young man used a machete for opening shells & was great to watch, and the yield was thirst quenching & tasty! I bought a few extra for later, since Saturday market in Hilo will not come around for a week

DAY 4 – Sunday – Lungs – Food Signatures: Onions, garlic, leeks, breadfruit(ulu)

It is raining, raining today – tonight we watch the food channel, and for the rest of our time here- we watch a food show every night – amazing visuals of imaginative & sculptural cake designs, large red frosted cupcakes, beautifully plated and unusual dishes being judged & discussed on “Iron Chef”, as well as the image of a man stuffing the hottest imaginable red pepper seasoned chicken into his mouth – a perfectly wonderful & fulfilling virtual experience for girls who aren’t eating very much right now. Interesting that the idea of local foods or organic foods or sustainable diet choices has not yet hit the food channel…

DAY 5 – Monday – Brain (The Senses) – Food Signatures: Walnuts, Cabbage, Cauliflower

Cindy says I am clear enough for a Liver cleanse, so I ate no fat at all since 10 pm last night. Today I stop eating at 2 pm. The details of this liver cleanse is from ancient text & modern knowledge – a wonderful synthesis of common sense medicine. I fall asleep at 10pm, with the feeling that my liver has filled & expanded almost like a sponge…and the sensation is very strange, but not uncomfortable…

DAY 6 – Tuesday – Stomach – Fear Center – Food Signatures: Yams, Squash

My liver cleanse release – I pass a few stones before we leave the house, but not many are in the tank after my session either – so it is best that I try again this week. This day is the day for Laurel’s Liver Cleanse Lesson – it’s all about the liver – 535 functions of the liver, why the cleanse technique works, the importance of it to our health & longevity, and how to best manage the schedule of food choices & timing of certain salts & oils that are used for this special cleanse routine.

One thing I did notice today, and will note again & again this week – is a strong taste of metal in my mouth for brief periods of time during the cleanse sessions. I have finally attributed it to the literal passing of metal molecules through the brain related area of my colon at that moment.

Laurel & I treat ourselves to pedicures as we each also get an intuitive & experienced massage from Elisha, in Hilo. She is intuitive & works special magic on my bad knee & the right hip congestion. I actually feel some heavy mass move out from the lower right colon as she massages the area upwards.

DAY 7 – Wednesday – Liver – Anger center – Food Signatures: Potatoes, Jicama

We chug our water & eat a double lunch before 2pm, when all intake ceases.

In the afternoon, I make a presentation on localization & sustainability for the Big Island, and promote discussion among the various groups working on aspects of this issue. There is a lively interchange, and the future of food here is very sustainable, as long as people are willing to eat taro 7 fish, fruits & wild pig. Just like before the modern influx of off-islanders…

DAY 8 – Lungs are being cleansed today…a chance to discover your life purpose.

Food Signatures: onions, leeks, garlic, breadfruit & broccoli.

It is also Liver releasing day for both of us. Both of our tanks are covered with floating little “stones” so we have passed this session!

A SPIRITUAL CLEANSING

After my Cleanse session I visit the small warm pool at Pohiki bay. How wonderful that no one else is there – it looks very clear & clean, the feeling of a sacred healing place, surrounded by jungle plants, coconut palms, surf sounds to the south, peace all around. Minutes pass as I float with my body suspended – buoyant on the surface of the warm salty water – a perfect way to rebirth my new body that is being cleared & cleaned outside & inside. Prayers & blessings pour from within – my soul is renewed, I have not felt this connected to nature & spirit for a while. I speak & sing my praises for this world, praying for health, wisdom, purpose, my many blessings of life!

Evening brings us back home to a small bowl of warm Homemade applesauce – so comforting after my food limitations, reminds me of my childhood, and happy days in Michigan.

Day 9 –Friday– Genitals & Kidneys – Food Signatures: Papaya, pears, eggs, kiwi, bananas

After the cleansing treatment, a very intuitive & relaxing healing session with Larry & a lovely soup for lunch, Laurel & I drive out to Papaya Farms Road – to find the raw food store at Pangaia Farm, ask around about raw local cacao growers, and buy some ripe papayas. It is an inspiring way to live – mostly outdoors, following natural rhythms of the day, rather than by a clock – lists of scheduled jobs or routine.

The drive is very beautiful, through lava flows, papaya fields, and tall bamboo, a jungle of “house plants” curves over the narrow road.

I am having food urges, can’t seem to get satisfied, keep opening the fridge & eating tapioca one spoonful at a time. New spoon in the sink, a few minutes later, I do the same thing again – fresh spoon, one bite, slowly taste & swallow.! Why? Not being sure, I distract myself with a book. My food addictions are real – and yet – a mystery sometimes. I want to be relieved of them. What if I ate for nutrition instead of out of boredom or nerves? Nerves? Gosh, I feel as rested & relaxed as I have ever been in my life, and yet – I eat again. Eating for pleasure, now – that is worth eating for…

Later -

The Full Moon shines into my room, the singing frogs play to my window. At midnight – I am drawn outside into the warm night for ceremony on the lanai. I sing to the Moon Mother, light of the night. She who reminds us of our own waxing & waning cycles. I am filled with love for everything.

DAY 10 – Saturday – Kidney – Judgment & Criticism & Hip – Fear of Major change

Food Signatures: Artichokes, kidney beans

I felt very light today as my feet hit the floor at 6am, very fully rested, and a breakfast of ½ papaya was quite enough to please me.

Another thing to note – drinking the gallon of water is now easy & natural, and in fact – by noon today I am ½ way there! The colonic was surprising; I released a 2 ft worm! He has been hiding in a pocket in my right hip area – which is still not quite pain free, even after letting go of that guy, his house, his friends, and a number of other older parasites. Not to mention the weirdly shaped dark and hardened matter that also came out the day after my massage with Elisha.

Cindy wants me back tomorrow to see if we can clear the area. I feel like I still have a tight area there…wanting it to be gone, will send energy there tonight & do some massage.

Laurel is also going for an extra day, so tomorrow am we lie on the boards instead of swimming with dolphins – it is ok, so worth the time, as it is why we came!

Graduation ceremony at 1pm is filled with love & instruction – wisdom from the masters, reminders of our future work with masterful chewing, good food choices, 2x/month tune-ups with liver cleanses for another 6 months from now. Time to be serious about keeping clear – in body & mind. Kaliko & his friend Azhtsu play music for us – guitar & flute – lovely Hawaiian style tunes with original lyric in Hawaiian, about modern life, love of Hilo, the island, and uplifted human condition. Very nice! Time passes with elasticity as we each relax into a sense of Being. Maybe everyone on Hawaii feels this way – relaxed & available to whatever the time offers, but for me – it is a wonderful sense of relief that I am not worried & thinking about the time – my desire to do this or that next thing rather than being fully present. The miracle is – that we are exactly on time to get a swim in the ocean, warm pool, & arrive back to Pahoa with plenty of time to see the owner of Puna Styles store. Dinner is going to be Thai food, and although most of the curried veggies are undercooked for our custom palate, the eggplant & potatoes are soft & just right!

AN EMOTIONAL CLEANSING

Midnight of Samhain, my ancestor calling is the deepest ritual I have ever experienced with my beloved dead. No altars to them, no photos, no ceremonial trappings of any kind – as I lie in my cozy nest between jungle & surf sounds – full moon shining in the window – I silently review my biological historical family, thanking each of them & asking forgiveness for my own part in any errors of lack – wanting only love & joyful relationship…esp. this is big with dad & Maxine, with both of whom I had a very real, long term & emotional relationship. Now – tears are the way to cleanse the soul. My recent ancestors – First the Bogners, the Kalbfleisch clan, and then the Waters & Jones…so much to give thanks for! So many gifts – some of them real solid gifts of material things – Aunt Oral’s set of irreplaceable Franciscan Apple dishes, Grandpa Jone’s hand crafted solid Michigan Oak dining room table that so many happy family meals were eaten upon…and even better – the knowledge passed to me by so many loving mentors. Happy memories with distant yet sharp images… Riding shotgun with Uncle Larry in his convertible car, Elvis playing on the radio – arriving at the Cadillac drive-in for a special treat – a mug of root beer (this must have been about 1955 – was I really about 5-6 years old??) He seemed to know everyone, & a lot of beautiful young women were admiring him & looking at me too…so cool! More memories than I can begin to recount, life is filled with joyous moments, never forgotten.

There is more – deep & revealing to me in my open state. At midnight, my personal full moon ritual on the lanai takes it all home – into my being – as the Goddess above & the Goddess within become one…

DAY 11 – An extra day for the Hip area, we both need it!!! I am finally clearing that pocket on the right side…which for the last year has been feeling like a heavy area of inflammation – sometimes even hurting like an appendicitis or ileal-secal valve malfunction after eating… almost every time when I have enjoyed heavy desserts.

Cindy talks about the probability that cleansing treatments like this can save you from a hip replacement. The right hip is the most common side for an operation – could it be from congested colons that could be cleaned out rather than having a huge operation?

We are now done, ready to go home and be attentive to the rules of our continuing process. For another 3 days soft food will help the healing of this last difficult area, and a liver cleanse in 2 weeks will seal the deal. Daily parasite cleanse will keep the bad guys away. Wow, we are awesome! I feel such love for my beautiful & glowing daughter – she is happier than I have seen her in ages, full of life, standing tall & proud, we are both this way, I guess I might be looking in a mirror…

WITH ALOHA,

Annie Waters

PS This post is as much about sustainable living as any that discuss solar installations or permaculture. Health that can be maintained by the use of pure water flow is so very local & available to anyone!

Filed Under Cooking Local: Fresh, Fast & Frugal, Food & Agriculture · 2 Comments

Cooking Legumes (Beans, peas, and lentils)

August 31, 2009

Cooking Legumes (Beans, peas, and lentils)

Soak & soften - To shorten their cooking time and make them easier to digest, all large size beans should be presoaked. There are two basic methods for presoaking. For each you should start by placing the beans in a saucepan & add two to three cups of water per cup of beans.

1- boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours. (my personal favorite – seems to shorten cooking time)

2- soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, always drain the soaking liquid and rinse beans with clean water

Cook:

No matter HOW you cook them – Do not add any salt or acid foods to your beans until they are softened.

Cooking in a crockpot or slow cooker allows YOU to do something else without worry while your dinner is prepared. This is what I call – “unattended cooking” and i cannot say it enough – in these modern times with multi-tasking, tired moms & family cooks – if you want to eat simple home cooked meals made in a jiffy – you should get familiar with, fall in love with – and marry – a slow cooker!!!! Ok, I don’t sleep with it, but just about everything else to love is in this little cute kitchen tool. The cooking times listed below are for those who haven’t yet met this wonderful appliance…which, yes – it takes your beans longer in a crock pot – to soften & be ready to add into soups, dips, tostadas, casseroles, salads, southern cookin’, and the multitudes of protein uses that beans can enviously offer you. The benefit is no more burned beans, your brain can forget about that pot on the stove, you can just do anything at all instead!!!

Oh – yes, the time for slow cooker beans is about 4 hours on high, and about 6-8 hours on low…check them after this to see if they are soft.

Oh, and we could talk about solar cooking, but that is an advanced technique – to be saved for another day…a sunny day

Legumes (1 cup dried)	Stove Top		Pressure Cooker		Herbal Combinations *tried & true*
	Water ratio	Time	Water ratio	Time
Adzuki bean (Aduki bean)	2-3	1-1/2 hrs	2-3	45 min	Coriander, cumin, ginger
Black bean	2-3	2-1/2 hrs	2-3	1-1/4 hrs	Coriander, cumin, ginger, sage, thyme, oregano
Lentils	3-4	1 hr	3	20 min	Coriander, cumin, ginger, sage, thyme, oregano, dill, Basil, , mint, garlic
Green split peas	3-4	1 hr	3	20 min	Dill, basil
Whole peas	3-4	3 hrs	3	1 hr	Chive, rosemary, tarragon, thyme
Pinto-Kidney bean	2-3	2-3 hrs	2-3	1 hr	Coriander, cumin, ginger, sage, thyme, oregano, fennel, cumin
Garbanzo bean	3-4	4-5 hrs	3	2-3 hrs	Dill, basil, mint, garlic
Limas & Black eyed pea	2-3	1 hr	2-3	35 min	Coriander, cumin, ginger, sage, thyme, oregano, fennel, cumin
Mung bean	3-4	1 hr	3	20 min	Coriander, cumin, ginger
Yellow or black soybean	4	4-6 hrs	3	2 hrs

(table of cooking times source: Healing with whole foods, Paul Pitchford)

Filed Under Cooking Local: Fresh, Fast & Frugal · Leave a Comment

All About Black Beans

August 31, 2009

Black beans

Beans are a very inexpensive form of good protein, & they have become popular in many cultures throughout the world. With a rich flavor, black beans have a velvety texture while holding their shape well during cooking. Black beans are my favorite legume, right next to peanut butter. A stash of cooked beans in my fridge offers me lots of menu choices for the week, and is a great way to save time, money and get health benefits for my whole family.

Save money! About 15 cents per serving…Replace expensive red meat in your menus while enjoying the health & rich taste of black beans. Black beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. And, when you get your protein from black beans, you also get the blood sugar stabilizing and heart health benefits of quality soluble fiber. A cup of black beans will provide you with 15.2 grams of protein (30.5% of daily protein requirement), plus 74.8% of the daily value for fiber. All this for a cost of about 15 cents, only 227 calories with virtually no fat. (vs a 2oz hamburger meat serving cost more than $.50)

Health Benefits – Protein, Fiber - Reduces Cholesterol, Heart Disease, Diabetes, Cancer

Black beans are a very good source of dietary & cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans a great choice for anyone with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, black beans provide high quality protein.

Antioxidants -When researchers analyzed different types of beans, they found that, the darker the bean’s seed coat, the higher its level of antioxidant activity. Gram for gram, black beans were found to have the most antioxidant activity, followed in descending order by red, brown, yellow, and white beans. Overall, the level of antioxidants found in black beans in this study is approximately 10 times that found in an equivalent amount of oranges, and comparable to that found in an equivalent amount of grapes or cranberries.

Fiber - A study published in the Archives of Internal Medicine confirms that eating high fiber foods, such as black beans, helps prevent heart disease. Want to literally keep your heart happy? Eat black beans. A cup of black beans will provide you with 30.1% of the DV for magnesium.

Cancer Fighter - A study published in Food Chemistry and Toxicology suggests not only that black beans may help protect against cancer, but that whole foods naturally contain an array of compounds that work together for our benefit.

How to Select and Store

Whether purchasing black beans in bulk or in packaged containers, make sure that there is no evidence of moisture or insect damage and that they are whole and not cracked.

Store dried beans in an airtight container in a cool, dry, dark place, they will keep up to 12 months or many years. They dry over time and become harder to cook. If you purchase black beans at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked black beans will keep fresh in the refrigerator for about three days in a covered container.

How to Prepare Cooked Black Beans:

1- Check & Wash - Before washing black beans, spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place the beans in a strainer, rinsing them thoroughly under cool running water.

2- Soak & soften - To shorten their cooking time and make them easier to digest, black beans should be presoaked. There are two basic methods for presoaking. For each you should start by placing the beans in a saucepan & add two to three cups of water per cup of beans.

1- boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours.

3- Cook - To cook the beans, you can cook them on the stovetop, in a crock pot, solar oven or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, you can skim it off during the simmering process. Black beans generally take about one and one-half hours to become tender using this method. They can also be cooked in a pressure cooker where they take about one-half hour to prepare. Crock pot cooking will require 4-6 hours at low heat. I generally add veggies & seasonings after they are soft and then cook until done. Regardless of cooking method, do not add any salt or seasonings that are salty or acidic until after the beans have been softened since adding them earlier will make the beans tough and greatly increase the cooking time.

Nutritional Profile

Black beans are low in fat, high in protein & are a good source of dietary fiber and folate, manganese, protein, magnesium, thiamin (vitamin B1), phosphorus, molybdenum and iron. A one cup serving of cooked black beans provides about one third of a day’s protein requirement. (vs 2oz meat cost $.50)

A Few Quick Serving Ideas:

~ Stuffed baked potato or topping.

~ Black bean soup or chili

~ Refried bean replacements in burritos or other Mexican dishes.

~ Cuban inspired meal of black beans and rice.

~ Layered Dip – In a serving bowl, layer black beans, guacamole, chopped tomatoes, diced onions and cilantro to make a delicious layered dip.

Filed Under Cooking Local: Fresh, Fast & Frugal, Everything and Nothing · Leave a Comment

Cooking 101 – A series of Local Food Classes

August 31, 2009

Local Cooking – Fresh, Fast & Easy on the Budget

Class I – August 15^th– Introduction to simple foods & basic cooking – quick notes

~Busy people / saving time …fit cooking into your lifestyle, yet – offer your body what it deserves…

~Money concerns – Eat well & yet spend less money. Log your purchases; note the cost of junk food…is organic food more expensive? Shop around the edges of the store. The temptation of fast food: fridge or take-out.

Vegetable costs vary: Red Pepper in winter @ $3 vs Cabbage (1/4 head) @ $.25

Feed your family for $1.50 a meal with staples & garden produce. This is healthy & basic.

Cost in time & money….for a family meal for 4 people…

Fast Food vs PIZZA vs Home Cooked vs Healthy Meal

15 min 30 min 25 min 25 min

$15 $17 $8-10 $6

(2 adult & (Large pizza, (Spaghetti, salad (Beans & rice,

2 child meals) large soda) garlic bread, milk) stir fry veggies)

~Eating healthful foods. What is the cost of good health vs disease, or aging with chronic health problems…can we prove that food has any bearing on this? How to choose food that is healthful. Place priority on food expenses above luxuries- ipod, cell phones, designer clothing.

THE BASICS OF HEALTHY EATING – A VEGETABLE BASED DIET

It does not take a lot of research and education to understand the basics of healthy eating.

The primary staples of a healthy vegetable based diet are whole grains, legumes, fruits and veggies, and nuts and seeds. Dairy, meat and other concentrated foods are best eaten as additions around this core of nutrient rich & simple vegetable staples. This makes sense in many ways – it is cheaper to eat a vegetable based diet, it uses less energy and less water to grow vegetable based foods, and studies prove that your health will benefit from a simple “staple” based diet. One good way to judge is to look at your plate…see that the meal contains 25 percent whole grains, 25 percent high protein plant sources like tofu, beans, etc, 25 percent cooked veggies and healthy fats like avocado, olive oil, nuts and seeds, and 25 percent fresh raw veggies, fruit or salad. If you can’t do this every meal, try balancing these factors in your day, at least.

TRADITIONAL DIETS ~ Food is Medicine ~ You are what You eat ~

Traditional and successfully healthy cultures have a similar core of food choices, and they also eat some source of fermented foods on a daily basis. While not truly vegetarian, their meat choices are not a dietary focal point. Meat & dairy are typically a healthy part of ancient traditional diet, and yet they are expensive in many ways – it takes more water (1) & energy to grow these food sources. Their uses were occasional & small quantity…

***Special mention: corn syrup is now in almost everything – contributing to epidemic of obesity, diabetes…child generation emerging now at risk…

~ Food Security – Emergency foods – what to store & how much – simple grain and bean storage ( refer FOOD STORAGE flyer)

- Know how to make good use of what you have – in the fridge, pantry or garden

~ Eating local & in Season- gardening & food storage – fresh tastes better & easily available. (who has a friend with too many zucchini or summer squash? (steamed squash recipe today) – anticipation of each season’s special harvest, when the crops are coming in and food is at its best; economics of buying local– money circulates 3x vs buying in a chain ($ leaves town)

þ EAT FRESH – Shop more often, eat it up while fresh, the Europeans know this secret to good food. A cupboard stocked full of colorful and expensive boxes & bags filled with long ingredient lists, or a huge refrigerator filled with spoiling food does not offer money savings or good health. Another tip - If you have ever seen it advertised, don’t buy it!

þ LOCAL PRODUCED FOODS – Locally grown foods taste better & are easily available. Your local economy benefits from every dollar you spend in town.

WHY BUY LOCAL (& Organic)?

Eating is a pleasure, one of life’s best! Eat well for the best reason of all…For the Joy of it! Food is tastier when grown to full ripeness, anticipated through the year and finally – eaten in season.

And ‘eat local’ also for these benefits…

Celebrate the Wholeness of living systems, from grower to cook to eater…notice & appreciate Nature & Humans in sustainable cooperation as you buy from those who are taking care for our future.

1- Protect local farms & farmland (farmland that is in use is not readily going to become our next suburb).

2- Protect Global Natural resources, (reduce reliance on fuels & trucking)

3- Preserve & enhance Local environment;(building healthy soil reduces water need, reduces toxic runoff into streams)

4- Build local health by reducing health problems created by Agricultural pesticide & chemical use (not good for either ag. workers or the eaters) & other food processing carcinogens found in chemically treated crops & foods – fast foods, processed foods, and chemically altered foods.

5- Preserve the gene pool & maintain genetic seed & crop diversity in this time of seed patents & reduced commercial seed varieties.

6- Simplify your life, and eliminate most “FOOD SAFETY” Concerns

7- Keep your Local Economy Strong & Strengthen Community – Food systems require a full support network, and those multiple jobs will be locally sourced as each farm & supplier creates a number of other jobs in its web.

And remember –

This is not a call for a limitation in your diet, but rather – an invitation to enhance the local character of your cuisine, and ensure a future for agriculture in your community.

þ BUY IN SEASON – Learn to enjoy the anticipation of each season’s special harvest, when the crops are coming in and food is at its best.

SEASONAL BOUNTY

What a pleasure …the anticipation of each season’s special harvest. Taste and diversity of the season’s offerings will vary all year long, and from year to year! The healthy vegetable based diet thrives on seasonal foods combined with staples of grains, beans & seeds, with some quality local dairy & meat additions.

SPRING – At winter’s end we long for the beginning of freshly picked herbs, vegetables and fruits. Asparagus, spinach, wild & garden salad greens, & strawberries begin to mix with the final stored foods of winter. Steamed greens, early salads, bowls of fresh strawberries with local cream or yogurt are eagerly awaited treats. Mix some young dandelion greens or flowers into your salad for a spring cleanse.

SUMMER – The bounty of nature peaks as summer builds – more variety, more fresh food of all kinds shows up in the Farmer’s Market , farm stands, & your own garden space…tomatoes, zucchini, cucumbers, melons, peaches, berries & cherries, and much much more add to the great diversity of taste this season gives us. Grilled veggies & salads abound. Gazpacho soup is summer’s healthy fast food (and liver cleanse) – make it in a blender, drink it from a cup…

AUTUMN – “Winter Keeper Foods” are harvested now… Fruits fall from the trees (apples will keep all winter), cruciferous veggies (kale, collards, broccoli, cabbage) are ready, as are squashes and root crops (beets, carrots, potatoes). Spinach & lettuce appear again after the heat of summer subsides. There is still more than enough tomatoes, zucchini & eggplant too! No wonder “Harvest” Festivals and Thanksgiving Dinners are traditionally held in the fall.

Busy cooks are preserving, drying, freezing and storing the wonderful autumn variety of foods for winter, just as are the local squirrels and bees.

Sauerkraut, pickles and other fermented foods are healthful ways to preserve this abundance.

WINTER – Winter foods are warming & full of the needed calories to give us health in cold weather. Harvested in fall, and stored throughout winter they will provide vitamins and minerals to sustain us until the spring. Nourishing soups and baked or roasted naturally sweet vegetables (carrots, beets, squash) can satisfy our cravings for fresh fruit & desserts. Preserved foods from the yearlong harvest bring lots of variety and interest to a winter meal. Winter is the time to rest and enjoy the fruits of our labor.

~Gradual Change – little bit at a time, baby steps, try again several times with kids; 10% rule

SIMMERING SQUASH

FOOD ‘CHOICES’ – ARE THEY CHOICES AT ALL???

AVATAR – A MYTH FOR OUR FUTURE

Straw Bale Planters get covered for Winter

BODY, MIND & SPIRIT CLEANSE WITH ANGEL FARMS

Cooking Legumes (Beans, peas, and lentils)

All About Black Beans

Cooking 101 – A series of Local Food Classes

Local Cooking – Fresh, Fast & Easy on the Budget

Recent Posts

Recent Comments

Advertisements

Categories

Archives

Links

Meta