Want your BEST skin ever...?

I have fallen in love with this skincare line from Living Libations. Enjoy watching this video from LL's founder the beautiful Nadine.

Go WILD with your fish!

So, Wild or Farmed you ask...I mean whats all the hype?

I've shared the importance of ensuring that your fish is WILD (low mercury and wild caught), but lets look at why.



Farmed vs. Wild Salmon

There is somewhat of a controversy about eating wild vs. farmed salmon. The issues fall into three main categories:

Contamination: Most of the salmon available for human consumption today is farmed, but several independent studies have found concentrations of PCBs and other contaminants at levels of up to 10 times higher in farmed salmon. In Europe, there have even been situations where farmed fished tested at high levels of heavy metals such as lead and cadmium. These contaminants seem to be getting to the fish through the feed, which become concentrated in the oil of the salmon.


Farmed salmon in the U.S. are regulated through the USDA and FDA, which allows much higher levels of these contaminants than are allowed than with wild salmon, which is regulated by the EPA. A common argument about this is that the EPA has reviewed the scientific literature and made new recommendations much more recently than the FDA. FDA regulations have not been updated since 1984, when people in the U.S. were eating much less salmon and other fish. More information about contaminants in farmed salmon.

Omega-3’s: Farmed fish is fattier -- much as farm animals are “fattened up," the same is true of salmon. This means that there are higher levels of omega-3 fats. But there are caveats regarding this:
1.Because of the contaminants, it is often recommended that farmed salmon be cooked in ways that reduce the fat content.
2.New feeds are being developed with less fish meal in them and more plant foods. In general, the more plant-based ingredients, the lower the level of omega-3 fats in the salmon. (Note that in the ocean, salmon are carnivores: they eat no plants at all.)
3.Even today, the percentage of omega-3 fats is lower in farmed salmon, apparently because of the soybean, wheat, etc., in the meal fed to them.
Environmental Issues: Farmed fish produce a bunch of environmental problems. Read about them at the Seafood Watch site. But there’s good news: Both wild and farmed salmon have low levels of mercury. Also, salmon is not being over-fished – especially salmon from Alaska is in good shape. More about this from Seafood Watch. Additional Note: Most canned salmon is wild.


Here is a wildly delicious recipe that I found on wellsphere. It is simple and perfect for summer dining



4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin
lemon juice
squeeze lime juice
sea salt and pepper
4 T. organic virgin coconut oil (or olive oil) for frying

Seasonings:
Fresh dill and lemon

Coconut Lime Sauce:
1 can organic coconut milk
1/3 c. lime juice
peel of fresh lime, grated for zest
handful organic no-sulfur shredded coconut (extra for garnish)
slices of fresh lime, garnish

Prepare your coconut sauce by combining and stirring all the lime sauce ingredients in a large bowl. Once mixed, poor roughly two-thirds of the glaze and salmon in a leak proof bag or a glass container (if you avoid plastics, like I do)and let marinate for at least 30 minutes for the flavors to meld.

Coat your grill with olive oil (spray or otherwise). Grill the salmon for 2-3 minutes per side - we like our salmon rare-medium, depending on freshness. Once the salmon is done to your liking, remove it from the grill and drizzle over the remaining coconut lime sauce. Sprinkle the coconut flakes on top and serve hot with a wedge of fresh lime.

Sun Drying for Healthy Foods

One of my most favorite healthy, convenient and incredibly delicious foods,that I have always enjoyed, is jerky. Although, over the past 10+ the years I stayed very clear from the toxic versions that are pre-packaged in the store.I mean, Ewwwww....its the cheapest cuts and source of chemical, hormone and anti-biotic contaminated and CAFO raised meats, that have been dipped in more lethal chemicals (nitates/colors/flavorings) and enhanced by "FrankenFoodScience" magic, right? Its really crazy to imagine since food preservation by drying is the oldest (see primitive) method of preserving food. Through out history, the sun, the wind, and a smokey fire were used to remove water from fruits, meats, grains, and herbs.

By definition, food dehydration is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria.When I think about the definition of a Primitive Diva, this kind of conjours up that image of taking a VERY primitive method of preparing our food- BUT having very diva-like patience when it comes to waiting on nature and the elements to do their job. Thats where a dehydrator comes in. It keeps the nutrients of our food alive and vital. Yet makes them safe to store and carry along without refrigeration--this is THE very method our hunter gatherer sisters would have used for preserving meats,vegetables, fruits, nuts and berries. So, as I busily prepare nut and flax crackers, beef jerky(grass fed, of course) and fruit rolls for my families snacking this week. I wanted to share a few "hows and whys" of dried foods!


Benefits of Dried Food
Dried foods are tasty, nutritious, lightweight, easy-to-prepare, and easy-to-store and use. The energy input is less than what is needed to freeze or can, and the storage space is minimal compared with that needed for canning jars and freezer containers.

The nutritional value of food is only minimally affected by drying. Vitamin A is retained during drying; however, because vitamin A is light sensitive, food containing it should be stored in dark places. Yellow and dark green vegetables, such as peppers, carrots, winter squash, and sweet potatoes, have high vitamin A content. Vitamin C is destroyed by exposure to heat, although pretreating foods with lemon, orange, or pineapple juice increases vitamin C content.

Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices. Dried foods that are not completely dried are susceptible to mold. Microorganisms are effectively killed when the internal temperature of food reaches 145 degrees Farenheit (F).

Equipment Needed for Drying
To be certain of the final quality and consistent drying of foods, a dehydrator is recommended,
especially if you live in an area with unpredictable weather or humidity (like I do in Houston ,Texas). Sharp knives and a food processor or blender will
also make certain recipes and the drying task easier.

Some recipes call for blanching, steaming, or pretreating foods. Equipment for these processes include a deep kettle with a lid and a wire basket, a colander, or an open mesh cloth bag to hold produce. A non-metal bowl is best for pretreating fruits and vegetables to prevent discoloring.

I will be sharing several Jerky recipes in the book but here is a general recipe to follow when making a delicious fruit leather.

Preparing Food for Drying
Select ripe fruit for drying. Bruised fruit can be used if you trim away any bruised spots. Do not use molding or OVER ripe food for drying.

Slicing foods allows the dry air to circulate and dry the surface area of the food first. Cut foods into 1/8-inch to 1/2-inch slices. The higher the water content, the larger you should make the slice size. Small slices of high-moisture foods, such as watermelon, would disappear when all the moisture has evaporated.

Peel fruits and vegetables, including bananas, melons, winter squash, and other foods.

Pretreatment
Pretreatments are techniques used to make quality products. Pretreatments include dipping, blanching, cooking, or candying.

Dipping prevents oxidation or color changes in fruits and vegetables. Dip fruits in pineapple or orange juice. Dip vegetables in diluted bottled lemon juice (dilute 1/4 cup of lemon juice in 2 cups water, then dip vegetables and some fruits for 2 to 3 minutes).

You may want to avoid commercial stabilizers and simply make a homemade stabilizer, mix 1 Tablespoon of salt or vinegar with 8 cups of water or dissolve one 500 mg tablet of vitamin C per 1 cup of water.

Blanching is recommended for asparagus, green beans, broccoli, brussels sprouts, cauliflower, and peas. Blanch for a very short period to cause checking of skins.

Making Fruit Leathers
Leathers from Fresh Fruit

Select very ripe fruit. Wash fresh fruit or berries in cool water. Remove peel, seeds, and stem. Cut fruit into chunks. Use 2 cups of fruit for each 13-inch by 15-inch fruit leather. Purse fruit until smooth. Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg.) for each 2 cups of light-colored fruit to prevent darkening.

If you choose to sweeten the leather, just add honey,or ripe banana's and even date paste. Honey is best for longer storage because it does not crystallize. You may even use stevia if desired. But remember as fruit dehydrates its natural sugars become condensed and much sweeter!

Leathers from Canned or Frozen Fruit

Home-preserved or store-bought canned or frozen fruit may also be used to make leathers. Drain fruit and save liquid. Use 1 pint of fruit for each 13-inch by 15-inch leather. Purse fruit until smooth–if too thick, add liquid.

Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375 mg.) for each 2 cups of light-colored fruit to prevent darkening. Applesauce can be dried alone or added to any fresh fruit purse as an extender. It decreases tartness and makes the leather smoother and more pliable.



Pouring the Leather

Fruit leathers can be poured into a single large sheet (13-inch by 15-inch) or into several smaller sizes pieces.Make sure you use an approved teflex sheet (designed to be in the dehydrator and prevents sticking) Spread puree evenly, about 1/8-inch thick, onto drying tray. Avoid pouring puree too close to the edge of the tray. The larger fruit leathers take longer to dry.I use my left over green smoothies and make leather out of them....its so delicious and great for travelling without my blender!

Approximate drying times are 6 to 8 hours in a dehydrator, up to 18 hours in an oven, and 1 to 2 days in the sun.

Drying the Leather

Dry fruit leathers at l05-115 degrees F. Leather dries from the outside edge toward the center. Test for dryness by touching center of leather; no indention should be evident. While warm, peel leather from plastic and roll. Then, allow the leather to cool and rewrap the roll in plastic.

Chances are the fruit leather won’t last long enough for storage. If it does, it will keep up to 1
month at room temperature. For storage up to 1 year, place tightly wrapped rolls in the freezer.

I hope you enjoy all of the dehydrator recipes that I will have in my upcoming book....pizza crust, jerkies, desserts, crackers, chips and more!

Here is my dehydrator....I did a year of research before making my decision! It is the best due to a controllable temperature setting, 9 trays, and a timer- so, I can go about my life without having to check on it continually. Love it!

Sunshine in a glass....!

Juicing fruits, greens and vegetables is a great way to consume a large amounts of nourishing nutrients.Need a little boost on getting a radiant summer glow? Instead of reaching for a synthetic supplement- grab your juicer!



So why fresh juice?

Fresh fruit and vegetables provide the proteins, carbohydrates, essential fatty acids, vitamins, minerals, antioxidants and live enzymes needed to take care of our organs, tissues and our immune system - all vital to our health. Juicing specifically provides all the nutritional advantages of these foods in an easily absorbed, concentrated form.

There are all sorts of health claims attributed to eating more fresh fruit and vegetables, but it’s often difficult to incorporate the ‘proper’ amount into our everyday diet. Incorporating juicing into our daily routine means we’re benefiting without too much effort. I for one,thats the DIVA side, am all for making it easy on myself!


* Personally, I love my Omega Juicer! It is a powerhouse and offers so many more functions than just juicing. My peach sorbet with my Fredericksburg peaches is only possible with my much loved Omega.



Sunshine Juice:

Carrots are one of the highest sources of vitamin A carotenes and unlike vitamin A, beta-carotene does not cause toxicity. There have been many health benefits claimed about beta-carotenes, but probably the most accepted and least controversial are that they

Protect your cells from the damaging effects of free radicals
Enhance the functioning of your immune system
Help your reproductive system function properly

Oranges – not only vitamin C **
Oranges are best known as a source of vitamin C, but they are also an important supply of flavonoids – making a valuable combination of anti-oxidants and strengthening the immune system.

Ginger benefits abound **
Ginger is widely used as an anti nausea remedy, and is effective in relieving all symptoms of gastrointestinal disturbances. There is also growing evidence of its anti-oxidant and anti-inflammatory properties.


Carrot and Orange and Ginger Juice recipe:

Depends on the size of your produce, but you will generally be looking at 2 large oranges to 7 carrots and an inch of peeled ginger to produce a nice big glass of this amazing glass of sunshine. I wash the carrots and top and tail them, but don’t bother peeling. I peel the oranges but leave the white pith on them, and peel the ginger and whizz it all together in the Super Juicer. To serve immediately.

** health claims and benefits sourced from : The Complete Book of Juicing and WHFoods

REAL Food Wars......!

In the beginning of my upcoming book, I ask...."Where did we go wrong" with our modern day food and lifestyle choices? Several weeks ago, a lady was jailed for growing vegetables in her front yard! Apparently the landscape choices did not meet the definition of "suitable planting" that was allowed by her local city government. Now this week, it becomes an even more imperative question after a SWAT style raid on RAWESOME (Real Food Buying Club/COOP)in Los Angeles. Our governments actions are becoming absurd and sickening to me. People- we have troops dying every day to protect our freedom(s) and our rights, to not suffer under government dictatorship.The charge...well-it must be farmageddon as it appears to be the sale of raw unpasteurized milk!!! (the same milk that anyone alive 50 years ago would have been raised on) There was no illness outbreak and its not illegal in the state of California. The directors and farmers of this coop are behind bars with excessive bail amounts. All the while, a corporation like Cargill makes dozens of people sick for months with bad ground turkey, and goes its merry way without even a recall. Really? To quote the title of Joel Salatins' new book- "Folks, this ain't normal"!



I am sharing several videos that I found very informative and also very disturbing. As an advocate of REAL food and ongoing challenge of others to "know where their food comes from", I have become an illegal gang leader of sorts. Have you seen a local struggle in your own community when it comes to obtaining REAL food? If so, please share by leaving your comments below!



Interview:Mike Adams (part 1 of 2)



Interview: Mike Adams (part 2 of 2)


Cartoon sourced from www.counterthink.com

Foraging for WILD edibles.....? Go for the PURSELANE!

This one of my FAVORITE wild greens that I have actually cultivated from wild pickings and placed into several pots. It is an amazing nutritional powerhouse. By cultivating it not only keeps it handy and available when I want to use it but this also helps me keep it organic and free of run off from lawn chemicals, fertilizers, pesticides and fungacides.

Soft, succulent Purslane or "Pusley" has more omega-3 fatty acids than some of fish oils. Go for this healthy dark green leafy vegetable and boost your brain power!

Botanically, this herbaceous leafy vegetable belongs to the family of Portulacaceae and scientifically known as Portulaca oleracea. Other common names for this green vegetable are pusley, pigweed or verdolaga.



Purslane (Portulaca oleracea) Common purslane:

Purslane is native to Indian sub-continent and now widely distributed across the world especially as a wild weed. There exist different varieties of pusley with variatio in leaf size, thickness and leaf arrangement and pigments distribution. It is actually hard herb plant requires comparatively less water and soil nutrients and grow well in sunny conditions. The plantreaches about 12-15 cm in height.

Pusley is widely grown in many Asian and European regions as staple leafy vegetable. Its leaves appear thick, contain mucilaginous substance and have a slightly sour and salty taste. Leaves and tender stems have slightly sour and salty taste. Its stems, leaves and flower buds are also edible.

Purslane seeds, appear like black tea powder, and often used to make some herbal drinks.

Health benefits of Purslane

■This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; but is rich in dietary fiber, vitamins and minerals.

■Fresh leaves contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. Research studies shows that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke and also help prevent development of ADHD, autism, and other developmental differences in children.

■It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A known to help to protect from lung and oral cavity cancers.

■Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium and manganese.

■Also present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both of these pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. [Proc. West. Pharmacol. Soc. 45: 101-103 (2002)]

See the table below for in depth analysis of nutrients:

Purslane (Portulaca oleracea), raw, fresh,

Nutritive value per 100 g.

(Source: USDA National Nutrient data base) Principle Nutrient Value Percentage of RDA

Energy 16 Kcal 1.5%

Carbohydrates 3.4 g 3%

Protein 1.30 g 2%

Total Fat 0.1 g 0.5%

Cholesterol 0 mg 0%

Vitamins

Folates 12 mcg 3%

Niacin 0.480 mg 3%

Pantothenic acid 0.036 mg 1%

Pyridoxine 0.073 mg 5.5%

Riboflavin 0.112 mg 8.5%

Thiamin 0.047 mg 4%

Vitamin A 1320 IU 44%

Vitamin C 21 mg 35%

Electrolytes

Sodium 45 mg 3%

Potassium 494 mg 10.5%

Minerals

Calcium 65 mg 6.5%

Copper 0.113 mg 12.5%

Iron 1.99 mg 25%

Magnesium 68 mg 17%

Manganese 0.303 mg 13%

Phosphorus 44 mg 6%

Selenium 0.9 mcg 2%

Zinc 0.17 mg 1.5%

Selection and storage

In the store, buy fresh and healthy looking purslane; look carefully for mold, yellow or dark spots as they indicate inferior quality. Go for organic product whenever feasible.

Wash fresh leaves and stem in clean cold running water in order to remove any soil and insecticid/fungicide residues. After removing from water, mop it with soft cloth to remove any moisture in them before storing in the refrigerator.

pusley can be kept in the refrigerator for about 3-4 days but should be eaten while the leaves are fresh and not wilted.

Preparation and serving methods

The stems and flower buds are also edible. Trim the tough stems near roots using sharp knife. Cook under low temperature for shorter period in order to preserve majority of nutrients. Although antioxidant properties are significantly decreased on frying and boiling; minerals, carotenes and flavonoids may remain intact with steam cooking.

Here are some serving tips:

■Fresh, raw leaves can be used as salad and as vegetable juice or in a green smoothie- add a cup or two of the purslane with a frozen banana, blend and enjoy!

■It has also being used in soup and curry preparations in many mouth watering purslane recipes in South Indian states.

■Stew fried and mixed with other greens such as spinach and vegetables are favorite dishes among Asians.

Go WILD with this green....your body and health will thank you!

Sheeeeee's.....back!

Well dear friends....I am home! Things have been a bit crazy since my last update(as if my last update was NOT crazy enough?) In summary, we added MORE excitement to the adventure with an unexpected Life-Flight of my 17 year old step-son from Northwest Arkansas to Little Rock w/high fever of 107. Needless to say, the book completion was put on hold until August as we get settled back in at home and I detox myself from the stress, travel, and the few dietary indulgences that occurred. Cupcakes for lunch (TWICE)....can you say STRESS EATING? However, I must tell you that there is THE sweetest little cupcake shop www.kirbyskupcakes.com in Rogers, Arkansas that not only offers homemade treats but also sincere kindness and prayers. Thank you ladies for the prayers for my father in law and my step son....you knew exactly what my heart, soul and tastebuds needed with that Red Velvet :-) It was worth the bellyache that I endured on my hike that day. I also know that your family recently endured a loss and you have been in my heart since our conversations. Sorry, had to meander a bit about my new favorite cupcake ladies!

So, now at home I am working on my own RESTORE program....I am my own worst client, really!. I have gotten back to my Barefoot Running and my MovNat excursions and look forward to getting my physical AND mental self back on track. I always talk about that FOOD and MOOD connection- But, WOW I sometimes forget the enormity of it until I venture away from my typical clean and primitive lifestyle.

Join me for lots of recipes and programs over the next few weeks- if anyone else needs a little summers end RESTORE. Off to start a 3 day micro-nutrient feast (AKA green juice fast). Hows your summer going?

By the way....before I go, I need to share the link for the shoes that I got while away. That are a minimalist huarache style that can be worn/tied 1000 different ways. The straps come in a variety of colors/prints. I love that they are so very DIVA'ish and support a very good cause: http://www.ssekodesigns.com