Here's a super easy way to prepare 2 raw food dishes with the same marinade. The Portabello Mushrooms are an 'immediate gratification' dinner item and the Kale is snack for the next day.
The Marinade: I was very pleased with the versatility of his marinade to be perfectly suitable for both veggies, and thrilled that I could use one mixture twice. Economies of effort and dollars = totally satisfying!
1/4 Cup Olive Oil 2 T Lite Tamari 2T Ume Plum Vinegar 3 Cloves Garlic - pressedWhisk all together in a bowl then pour marinade in a big ziplock bag (or bowl if you don't have a bag) Place the 2 - 4 Portabello Mushrooms inside the bag and move around to coat the mushrooms. Let sit for 10 minutesDuring the 10 minutes the mushrooms are marinating, wash and dry 1-2 heads of Kale. Tear Kale into pieces, discarding (or save for juicing) the inside stems and place all the kale into a big bowl. Now, it's Dehydration time! Mushrooms: Take the mushrooms out of the bag, shaking off the excess marinade back into the bag. Place them on a dehydrator tray with a teflex sheet. Warm them inside the dehydrator for 45 minutes at 120 temp. setting Enjoy as the 'meaty' part of any veggie meal. (I served mine with mashed yams and sauteed chard with lemon, garlic and goat cheese) Kale: Pour the marinade from the bag into the bowl of kale and work the liquid into the nooks and crannies of the kale until it's all wet and evenly coated. This should be enough to cover the greens lightly. Place the kale onto dehydrator screens. I used the Teflex sheet for 1/2 the batch and a tray without for a liner for the other 1/2. They dried equally as quick, and were actually dry and semi crunchy in a few hours. Keep them in over night and they will be delightfully light and crisp and perfect by morning. The second photo shows the Kale Chips in an airtight, glass container, which is what I recommend you store these crispy treats in. However, I must confess that mine did not stay in that container for long. I could NOT STOP eating them and they were gone by 10am! I usually make the cheesey kind of kale chips but find this lighter and slightly salty-tasting version a nice diversion. I may have a new favorite.
CREDO members have been working hard to stop methyl iodide in California by submitting over 26,000 public comments in opposition to the state's approval of the pesticide. But there are steps we can take nationally as well. The ultimate power to regulate pesticides lies with the U.S. Environmental Protection Agency. It originally issued its approval of methyl iodide under George W. Bush's administration but has the ability to revisit the decision at any time.
Methyl iodide has been subject to ongoing controversy in its approval process. The U.S. EPA approved methyl iodide for agricultural use in 2007, amid criticism from more than 50 prominent scientists[1] that the process was hidden from public view and the research focus was too limited. Even though a report from an independent panel of scientists in California's review declared that "methyl iodide is a highly toxic chemical and we expect that any anticipated scenario for the agricultural or structural fumigation use of this agent would result in exposures to a large number of the public and thus would have a significant adverse impact on public health,"[2] the state nonetheless proposed that the chemical be approved.
There is little to debate about methyl iodide's toxicity. It is a known neurotoxin, disrupts thyroid function, damages developing fetuses, and has caused lung tumors in laboratory animals. California already classifies it as a human carcinogen. Fumigating fields with the gas -- even with the strictest regulations -- would no doubt still result in unacceptable exposures to farmworkers and surrounding populations.
Hopefully our efforts will pay off in California, but the only surefire way to keep this poison away from workers and our food is to ban it at the federal level. Sign the petition asking the EPA to reverse its previous decision and prohibit the agricultural use of methyl iodide.
I found my favorite Asian Green today at the Farmer's Market and so I doubled down with ready to eat and ready to plant!
Will try to grow it on my own on the roof.
Shiso is an herb that is a part of the mint family. It is found quite commonly in places like China, Japan, Vietnam and India.
I eat Shiso raw in salads and use in veggie sushi rolls. It has a very distictively exotic flavor that I love!
Perhaps one of the biggest reasons why people like to use Shiso is for its ability to help make the skin look healthier. These mint tea leaves can work from the inside to help give your skin a more lustrous shine, not to mention a better overall complexion. The reason these tea leaves are able to help the skin look so much better is because of a few different reasons. These tea leaves are loaded with different properties such as antioxidants, anti-inflammatory and anti-allergenic components. Not only do these agents help make the skin look better, but they can also help improve the overall health of your immune system.
One of the reasons why Shiso tea leaves are able to help improve the condition of the skin has to do with all of the natural vitamins and minerals that are found inside of the leaves themselves. This type of tea is very simple to make and can be consumed either piping hot or ice cold. Not only is it available in tea form that you can drink, but other products also make use of its natural properties. It can also be found in things like lotions, moisturizers and soaps.
I guarantee the experience will be nourishing and healing on many levels.
Escape to spectacular KeyWest for a week of sketching, art instruction and "Being" with dolphins. Together we'll explore small-format painting in watercolor in scenic locations around the "Conch Republic" and embark on excursions to collect found objects, feathers and seashells with the intent of crafting our own 'Talking Sticks.'
We'll also create a personal travel journal using fun and easy techniques, perfect for recording an adventure in the tropics.
Participants will receive a Passport to embellish during class, which will serve as a vivid reminder of their experiences in this island paradise.
All skill levels are welcome!
Itinerary
Friday, June 11 Retreat Attendees: Arrival and check in at 3pm to the Traveling Studio Retreat House at #2 Coral Drive, Bay Point, MM 15 for those staying for the week. Dinner reception at 6pm followed by a fire circle gathering for introduction and discussion of the week's activities. For workshop attendees only, the workshop will be held at the Traveling Studio Retreat House. Lodging is on your own. Saturday, June 12 Session One: 10am-12 noon and 1:00-3:00pm: Workshop on watercolor and mixed media techniques with an hour break for lunch Session Two: 1-3pm: We’ll gather materials for the creation of our Talking Sticks along select beaches in Key West Sunday, June 13 Session One: 10am-12 noon and 1:00-3:00pm: We’ll create our Talking Sticks with an hour break for lunch Session Two: 1-3pm: Sketching and Painting around Key West in various locations Monday and Tuesday, June 14 & 15, 9am-4pm: Join Sondra and Victoria as The Traveling Studio takes to the water for fun, sketching and exploring more islands, visiting with the dolphins, birds and other sea creatures. Wednesday, June 16: Explore the Keys on your own. A list of suggestions and maps of the area will be provided. Thursday, June 17, 9-4pm: Dolphin Day for Humans with Captain Victoria. Allow the dolphin energy to come alive in you as you learn more about how to take this wonderful energy home with you to activate it when needed. Bring lunch and all supplies from the first day. You might want to bring a few crystals - one to leave and one to take home to program with the dolphins' help. Thursday evening, 7pm: Closing circle after dinner where we will share our creations and speak of what we want to share in a Talking Stick ceremony. Friday, June 18: Conclusion of Retreat around the breakfast table, with check out at 11am. Maximum: 6 participants for the full 7-day Retreat. Single Boat Day: $120 per person. Workshop only: Maximum 6 participants A Materials List for workshop attendees will be emailed upon registration Prices Workshop Only: $200 per person for 4 sessions, 2 days Retreat (June 11-18): $910. per person. Includes Lodging, Workshop and Dolphin Charters For additional questions and detailed information, call 888.822.7366 or email seapriestess2010@yahoo.com Visit http://www.sondraholtzman.com http://www.captainvictoria.comSondra Holtzman is a record keeper of an evolving life. A professional journalist and artist, Sondra guides people toward their ultimate creative potential in watercolor and mixed media workshops. She is the founder of The Traveling Studio.Past clients include NIKE, Delta Air Lines and San Francisco magazine. Her artwork appears in 1000 Artist Journal Pages and Signatures: The Art Journal Collection by Somerset Studio. Capt. Victoria Rose Impallomenihas been in and on the waters of the Key West National Wildlife Refuge since birth, and has been a private charter Wilderness Guide for 35 years. Her degree is in Environmental Marine Science and she specializes in carefree play for children of all ages. Mother Earth spirituality is her path which she shares with you while experiencing the phenomena of communication between wildlife species.
It should come as no surprise that the typical American diet isn't exactly brimming with healthy goodness — rather, it's laden with fat, sugar and salt. And now new research published in the Journal of the American Dietetic Association points to a troubling reason: TV ads for food may be skewing our decisions on what we eat in powerful ways.
To figure out exactly how unhealthy a TV-guided diet would be, researchers studied food commercials that appeared during 84 hours of prime-time programming and 12 hours of Saturday-morning cartoons broadcast over the major U.S. networks during one month in 2004. When the research team calculated the nutritional content of a 2,000-calorie-a-day diet containing only foods that were advertised on television, they found that it exceeded the government's recommended daily amount of fat by 20 times and had 25 times the recommended daily intake of sugar. "That's almost a month's worth of sugar in one day," notes study leader Michael Mink at Armstrong Atlantic State University in Savannah, Ga.
