Home Remedies – Castor Oil

Castor oil is considered a vegetable oil that is pale yellow in color and is produced by crushing the seeds of the castor oil plant. Many of the benefits gained by using castor oil are a result of its chemical composition. Castor oil is a particular type of triglyceride fatty acid, with nearly 90 percent of its fatty acid substance is ricinoleic acid, which is an unsaturated omega-9 fatty acid.

Learn more.

Rice and Beans

The reason why we start lunch and dinner with rice and beans is to be able to answer “yes” to the question, “is it healthy?”

With so much misinformation being circulated on the topic of diet and health, one our goals is to develop a diet plan that uses the latest in verifiable research.

Rice

Whole grain brown rice unprocessed in any way is the healthiest food on the planet. Health benefits of brown rice include better functioning of cardiovascular system, digestive system, brain and nervous system. It is loaded with powerful antioxidants which provide relief from a range of ailments such as hypertension, unhealthy levels of cholesterol, stress, mental depression and skin disorders. High nutritional content in brown rice proves effective in various medical conditions such as cancer, obesity, diabetes, neurodegenerative disorders and insomnia. It has anti-depressant properties and helps maintain healthy bones and stronger immune system.

Beans

Organic beans are the best source of protein on planet earth.  They are low in fat, high in fiber and high in protein.  No one ever developed heart disease, diabetes, cancer or obesity from eating beans, when in fact animal products are the leading cause of the top four killers. Yet many people are still convinced that meat and dairy are the best source of protein, a myth perpetuated by the meat and dairy industry that profits heavily from American diets that are high in animal products.

The Atkins and other diets tell you to avoid whole foods that are high in carbs and instead stick to high protein foods in order to lose weight.  However, your health will pay the price with diet-related diseases that can easily be prevented and reversed with a whole food diet.

 

Rice and Beans in Combination

The combination of rice and beans is found in every culture and ethnic cuisine.  The rest of the world knows how to cook and prepare meals from whole foods.  Americans have lost sight of what their great grandparents once knew: That Mother Earth provides everything we need for ultimate health and well-being and no harm has to come to animals, the environment or our fellow man in the process.

Health Benefits of a Plant-Based Diet

Health Benefits of a Plant-Based Diet

Research has confirmed the many Health Benefits Plant Based Diet, including a lower risk of heart disease with lower levels of cholesterol — the "bad" cholesterol that builds up deposits in your arteries.  Mother Earth knows exactly what to provide for the perfect health of her inhabitants.

In fact, more than 1.5 million healthy adults demonstrated the Health Benefits Plant Based Diet was associated with a reduced risk of deaths related to heart attacks or heart disease and fewer incidences of cancer, Parkinson's and Alzheimer's diseases. Women who eat a plant-based diet supplemented with extra-virgin olive oil and mixed nuts may have a reduced risk of breast cancer.

For these reasons, most if not all major scientific organizations encourage healthy adults to adapt a plant-based diet for prevention of major chronic diseases.

Key Components of a Plant-Based Diet and Home Remedies

  • Eating primarily plant-based foods, such as rice and beans, nuts, fruits and vegetables, whole grains
  • Replacing butter with healthy fats such as olive oil and coconut oil
  • Using herbs and spices instead of salt to flavor foods
  • Limiting red meat to no more than a few times a month, if any
  • Eating fish and poultry instead of red meat, if meat is eaten
  • Enjoying meals with family and friends
  • Drinking red wine in moderation (optional)
  • Getting plenty of exercise
  • Try plant based home remedies such as castor oil before relying on synthetic medicines with side effects.

MyWholeFoodsKitchen.com is dedicated to teaching people to cook with rice and beans instead of meat and dairy. Please feel free to print our Food for Well-Being Food Pyramid as a visual aid for teaching the health benefits of a plant-based diet.  

Health Benefits of a Plant Based Diet

 

Cooking beans from scratch:

Soak beans overnight each in its own quart sized mason jar of water. Pour out soak water. Refill jar to the neck with fresh water. Cook beans in the jar in a canning pot with the lid on.  Remove jars when beans are fully cooked. Jar will seal as it cools slowly at room temperature. Label the jar using the recipe packet. Stores well in the refrigerator for 2 to 3 week.  learn more 

 

7 Levels of Well-Being

Food for Well-Being, our new whole foods product line, was designed to answer "Yes!"
to every one of the 7 Questions of Well-Being.


FOOD PACKETS  /  RECIPE PACKETS  /  COOKBOOKS  /  CLASSES  /  MEAL DELIVERY

 

7 Levels of Well-Being

1 - Survival: Does Food for Well-Being make survival a little easier for those who might purchase these products?
YES! - When carefully following the plan your food bill will go down and your stress around meal time will disappear.

2- Body: Does Food for Well-Being bring health and well-being to the customer?
YES! - When used as a guideline for your meal plan, you and those you cook for will be getting the highest possible nutrition through organic whole foods and plant protein.  A whole foods diet has been know to prevent and reverse illness and disease and help with weight loss.

3 - Mind:  Does the sales process of Food for Well-Being provide enough information to make the best possible decisions about purchasing our product line?
YES! - We provide training, blogs, video instruction and printed materials to help make the transition successful.

4 - Spirit:  Does Food for Well-Being empower the moral majority to have an impact on global issues?
YES!  By creating our own supply chains we empower individuals and families with the ability to sustain themselves without depending on the global food supply chains and we put more profit directly in the hands of the world's poorest farmers in developing nations as well as our local farmers here at home.

5 - Family: Does the Food for Well-Being Meal Plan promote family relationships?
YES!  When carefully followed every member of the family can eat the same meal including meat-eaters, vegans, vegetarians, gluten free eaters and dieters.

6 - Community: Is the Food for Well-Being business plan sustainable?
YES!  The Cookbook teaches how to return to the role of "the producer" instead of "the consumer" starting with organically grown rice and beans, cooked in reusable mason jars instead of buying foods already processed and packaged, and cooks the meals for the week with the same amount of fuel that would have been used to cook one meal.

7 - Humanity:  Does the production, sale or use of Food for Well-Being products bring harm to anyone or anything?
NO!  Our plan helps to re-direct the food bill away from the global supply chains that rely heavily on forced labor, child labor and animal cruelty.

We are committed to improving lives by:

Providing Quality Products
Protecting Farmers
Ending Force Labor
Supporting Fair Trade Practices
Eliminating Middle Men

The grocery store is committed to the bottom line.
The factory farms exploit animals.
The big agriculture companies destroy the ground.
Trade around the world exploits poor farmers, mostly women.

To learn more about  the 7 Levels of Well-Being visit 

GlobalWell-Being.com



Journey to Health and Well-Being

by Dale Foster

Since Teré and I were married we believed in having at least a year’s supply of food. Our food storage was intended to sustain us during any type of financial crisis that may reach our home. We bought whole foods (wheat, beans and rice) because of their health benefits but also they were cheap and came in bulk. However, there wasn’t much if any information out there on how to effectively prepare whole foods and rotate it into your daily meal plan so that our food storage would stay fresh.

Fifteen years ago Teré developed an effective plan so that we would have a week’s worth of whole foods prepared easily that even our young sons could help in the preparation. This was a process which involved a lot of trial and error with our family but we also received valuable feedback from others. Over the years, she researched recipes and their nutritional value and designed them to meet our tastes and was incorporated into the food preparation process which drastically reduced meal preparation time during the week. Eventually, we could re-heat or prepare a meal within 20 – 30 minutes. These recipes soon grew into a cookbook and I got into the mix by cutting out recipes out of newspapers and magazines for Teré and discussing how we can use them in our meal plan.

This meal plan has allowed me to keep my weight and cholesterol in check. And with a little more exercise, I have been able to reduce my cholesterol levels which are great news since I have a family history of heart disease! Of course, I have drastically trimmed back my meat intake. I have plenty of energy during the day and feel great. Our food budget has stayed level even though our boys are now young men. We have also incorporated the 7 Levels of Well-Being into our daily lives which help govern the decisions we make individually as well as a family.

Her desire to offer whole foods to our family has exposed us to international recipes, flavors and spices that I would never have tried. She continues to explore new meals to add to the cookbook but also making sure that the highest nutritional whole foods are purchased that not only benefit our family but also the farmers. I am glad that she purchases from those farmers that not only provide the high quality whole foods that we desire but also where our dollars will have the biggest impact in the farmers’ lives and communities. I am very grateful for her passion for whole foods not only for the benefit of our family but to you and to the world.

Be “the Producer” Not “the Consumer”

People around the world are awakening from the falsehood that we are “happier” when we acquiesce to the role of “the consumer” and allow global manufacturers to do everything for us. As it turns out, this couldn’t be further from the truth. Take a step back to see the bigger picture.

Since man has been on the earth he had one goal: survival. This goal brought families into unity as they worked together all summer long to prepare for long, harsh winter. Each family member had an important job and the more people in your family, the more your family could accomplish. “Many hands make light work.”

If a family was able to produce more than they needed for survival, they had a surplus with which to trade for things they wanted. One example is the story that our grandmother often told about the day that the she and her sisters gathered two quarts of strawberries to trade for some new shoes for her oldest sister. Or the story of how she and her sisters milked the cows before school to purchase the flour and sugar their mother needed to make three loaves of bread in the wood-burning oven, every other day, come rain or shine. The older boys of the family brought in the hay for the animals and worked on other local farms to help bring in their hay.

In times past, the hard-working self-sustaining land-owner knew how to repair anything from the engine of his truck to the roof of his barn to the fence around his land. He was known for being tough and stubborn, a decision-maker that was not easily intimidated.

Today, we are so far removed from the production of products that we don’t have the most basic survival skills. With our so-called education we lost the power to “produce,” which has become the one thing that separates the “have’s” from the “have nots” and makes the difference between the company owner and the company employee. Big companies have driven the small farms out of business. By usurping our power to produce we have lost our power to sustain ourselves with our own two hands.

With the advent of “the manufacturer” came the sudden need for “money,” a newly conceived invisible barrier between us and the things we need for survival. The new normal has become the powerful drive to “make money” rather than products. The new up-standing citizen is not the self-sustaining land owner who gets what he needs straight from the earth, but the reliable, obedient, dependent employee who receives a steady paycheck with good health benefits. He is not a decision-maker, but a follower of directions provided by a “superior.”

Did “the manufacturer” make life easier or harder? True, we don’t have to dig, or plow, or milk, or knead, or fix things, or make stuff or engage in hard labor. With life so much easier than ever before we should hear reports from every man, woman and child that all stress has been lifted from our shoulders and life on earth is nothing but harmony and bliss, but this isn’t the case. People of all walks of life report more stress than ever before. It turns out that the hard life of the self-sustaining land owner may have been more fulfilling than the new and improved lifestyle of the paid employee. The sense of well-being, it turns out, might even be attached to the degree of skill and power one has to “produce.”

With this perspective in mind, Part 2 of this cookbook takes a deeper commitment towards reclaiming the role of “the producer” and refusing the role of “the consumer.” With electricity, small appliances, gas and electric ovens, refrigerators and freezers, dehydrators, wheat grinders and dough kneaders, we should find that being self-sustaining is much easier than grandmother’s mother ever imagined.

Food for Well-Being Meal Plan

eating togetherWith so many types of dietary needs, priorities and choices there had to be a way to make a bridge across the table and bring people back into one plan.

Food for Well-Being by Dale and Teré Foster addresses many dietary hurdles with practical instruction how to live it out in daily life. Dale and Teré produced over 100 corresponding videos and continue to add more as they learn together how to bridge the gap across their dinner table. For customers who want to get started quickly and painlessly, Pre-cooked Food for Well-Being can be ordered already cooked in mason jars or in boiling pouches. This is the perfect solution to bridge the gap as you learn to cook with whole foods or if you don’t have time to learn.

Food for Well-Being is a bridge that made it possible for a vegetarian and a meat-eater to survive in the same household. The plan also serves as a bridge between gluten sensitive eaters and bread eaters, dieters and big eaters. Teré Foster, a light-eater, vegetarian from California, wrote a cookbook with the help of her husband, Dale Foster, an athlete, meat-eater from the Mid-West who needed big meals to sustain his active lifestyle. This couple struggled for many years and worked together to find a way of eating that would make them both happy. Soon they added two children into the mix and the situation became more complicated. Children often beg for things that are not good for them and this wise couple didn't want to play the role of the "food police" always saying "no" to any and all junk food.

Dale loves to cook, but Teré wants to stick to whole foods. Teré eats healthy, but isn’t very organized about having dinner on the table at a certain time. Dale is willing to cook whatever it takes to keep his new family sitting around the same dinner table, but didn't know how to cook with whole foods. Thus My Whole Foods Kitchen was conceived as a clear-cut plan with recipes and instructions. The couple looked for meals made from whole foods that would make the whole family happy.

With this plan in place, they have been able to enjoy their meals around the table every night of the week. The results have been a sense of "well-being" as Dale has eliminated meat almost entirely from his diet and the boys, now teenagers, are well-educated healthy eaters with a compassionate heart for their fellow creatures.

Here's how they make the Meal Plan work:chloe masala
Dale strongly believes in having dinner around the table every night while Tere is less formal about her meals. As the perfect compromise, Teré was willing to formalize her eating habits to include dinner at the table, if Dale was willing to cook the whole foods that Teré wanted to eat. Together they assigned an ethnic theme to each day of the week; Monday Mexican, Tuesday Tandoori, etc. They pre-measured whole foods ingredients into bags for each theme and put them in boxes. Teré cooks up the meals for the week ahead of time including rice, quinoa. lentils and a variety of beans. At meal time whenever Dale gets the inspiration to cook he uses these ready to eat whole foods as his "groceries" to make meals.

Food for Well-Being Meal Plan can be eaten by vegan, vegetarian and gluten free eaters because every meal includes whole foods plant protein that springs from the ground naturally. Some members of your family may want to include meat, dairy, eggs, fish or sweets but please don’t judge or complain about the choices your loved ones make.

Because healthy cooking was a part of Teré's childhood, her instincts about cooking and planning meals are incredibly simple and powerfully packed with short cuts that make the process of cooking with whole foods easy and sustainable. She eliminates the need to buy foods at the grocery store and can live comfortably without those high-calorie, high-sodium, high-fructose corn syrup, high-cholesterol, processed foods with which Americans fill their shopping carts.

When you embark on Food for Well-Being whole food menu you will be stepping into a whole new world you didn't know existed. One that is not at all dependent upon a trip to the grocery store. Whole foods store well in a cool place for many years, so it is easy to have everything you need on hand simply by having a stack of boxes of Food for Well-Being. Knowing that you have food on hand that you and your loved ones can live on for a year or more brings a stabilizing sense of well-being.

Speaking about formal nutritional educational programs Teré states that, "Knowing the facts about health and nutrition doesn't mean that nutritionists actually know how to feed a family on a daily basis." Teré goes on to say "Learning a subject in the classroom and then implementing that subject into daily living are two different things. Our plan gets right down to breakfast, lunch and dinner and even plans for what to do with the leftovers."

Teré conmexican salad boatstinues, "Established nutritional programs seem to think a cooking class is not a worthy formal subject matter, so students often graduate as a Health Coach or a Nutritionist without a practical, teachable plan for healthy cooking. They often rely on expensive nutritional supplements to meet their dietary needs rather than getting what they need from the foods they eat. This is understandable since cooking meals that provide all of their dietary needs was not part of their education. But our plan is based around inexpensive whole foods in pre-measured packages instead of expensive supplements that try to imitate the real thing,” Tere protests. "This is just a variation of the pill-popping Western Medicine mentality. It's silly to me to take a pill of turmeric or garlic for example and not enjoy the incredible flavor that turmeric or garlic gives to your meal. The original whole food found in nature is always superior to a pill." Nutritionists and health coaches use this program with great enthusiasm as they see the wisdom of the little things that make this plan so unique and so "do-able" for the average family.

 

7 Levels of Well-Being

Food for Well-Being, our new whole foods product line, is based around the 7 Questions of Well-Being.


FOOD PACKETS  /  RECIPE PACKETS  /  COOKBOOKS  /  CLASSES  /  MEAL DELIVERY

 

SCREENED FOR WELL-BEING

7-well-being-questions-hub-om

 

7 Levels of Well-Being

1 - Survival: Does Food for Well-Being make survival a little easier for those who might purchase these products?
YES! - When carefully following the plan your food bill will go down and your stress around meal time will disappear.

2- Body: Does Food for Well-Being bring health and well-being to the customer?
YES! - When used as a guideline for your meal plan, you and those you cook for will be getting the highest possible nutrition through organic whole foods and plant protein.  A whole foods diet has been know to prevent and reverse illness and disease and help with weight loss.

3 - Mind:  Does the sales process of Food for Well-Being provide enough information to make the best possible decisions about purchasing our product line?
YES! - We provide training, blogs, video instruction and printed materials to help make the transition successful.

4 - Spirit:  Does Food for Well-Being empower the moral majority to have an impact on global issues?
YES!  By creating our own supply chains we empower individuals and families with the ability to sustain themselves without depending on the global food supply chains and we put more profit directly in the hands of the world's poorest farmers in developing nations as well as our local farmers here at home.

5 - Family: Does the Food for Well-Being Meal Plan promote family relationships?
YES!  When carefully followed every member of the family can eat the same meal including meat-eaters, vegans, vegetarians, gluten free eaters and dieters.

6 - Community: Is the Food for Well-Being business plan sustainable?
YES!  The Cookbook teaches how to return to the role of "the producer" instead of "the consumer" starting with organically grown rice and beans, cooked in reusable mason jars instead of buying foods already processed and packaged, and cooks the meals for the week with the same amount of fuel that would have been used to cook one meal.

7 - Humanity:  Does the production, sale or use of Food for Well-Being products bring harm to anyone or anything?
NO!  Our plan helps to re-direct the food bill away from the global supply chains that rely heavily on forced labor, child labor and animal cruelty.

We are committed to improving lives by:

Providing Quality Products
Protecting Farmers
Ending Force Labor
Supporting Fair Trade Practices
Eliminating Middle Men

The grocery store is committed to the bottom line.
The factory farms exploit animals.
The big agriculture companies destroy the ground.
Trade around the world exploits poor farmers, mostly women.

To learn more about  the 7 Levels of Well-Being visit 

GlobalWell-Being.com



Beans Canned or Home-Cooked?

chloe masalaBeans are the most important part of a healthy diet. Beans provide fiber, folate, plant protein, iron, B1, and many minerals such as magnesium, phosphorus, potassium, and copper. And best of all, when you cook them yourself you can choose the amount of sodium found in each serving.

Yet 96% of Americans don’t eat the minimum intake of legumes. The same percentage of Americans don’t eat enough vegetables. These two missing components in the American diet combined are creating the health crisis in America. About half a cup a day of beans provides both a protein and a serving of vegetable since they are the best of both worlds and they are the cheapest form of protein on the planet.

Canned beans cost about three times more than dried beans, but dried beans can take hours to cook. Canned beans are convenient, but are they as nutritious as home-cooked? Home-cooked and canned beans provide about the same nutrition, but the sodium content of canned beans can be 100 times that of home-cooked. Draining the liquid of canned beans may get rid of some of the sodium, but you will lose the nutrients that have been pulled out of the beans during the cooking process.

The next important factor about canned or home-cooked is the scary advent of genetically modified beans. In order to make sure that your beans are organically grown and non-GMO you have to be able to trace the source. Canned beans don’t provide that transparency.

Our system of cooking Vegan Side Dishes is completely revolutionary as it puts the power of choice in your hands. You can trace the source. You can choose the salt content and the type of salt used during the cooking process. Sea salt is the safest and best. You also have the opportunity to spice up your beans during the cooking process so that rich flavors are absorbed into every bean.

Follow this link to learn more about our system for cooking Vegan Side Dishes.  Although a meat-eater may call these fabulous recipes “side dishes” they have all the nutritional value of a main course because they include beans.

Meal Delivery Solutions

eating togetherBring all of your loved ones around one table for a common meal again!  It can be done simply, easily and affordable with our plan by using whole food ingredients that avoid all of the food groups that special diets have to avoid, including meat, dairy, salt, sugar and gluten. Our Meals for the Week create a basis for every special diet around common themes that everyone in the family will love.

When we say our Gluten Free Meals are gluten-free you know without doubt that they are!  When you start with a bucket of brown rice and bucket of pinto beans, add seasonings and simmer, you know that your Mexican Food is gluten-free, lactose-free, low-sodium, sugar-free and absolutely no colors, MSG, preservatives or any other food additive that is causing so many diet-related illnesses. Can you get the same guarantee from Taco Bell or any other Mexican Food restaurant? It’s the same for each one of our dinner themes.

The Solution Might be a Personal Chef

TIME CHALLENGE:

Learning how to cook takes time.

Planning and making lists takes time.

Shopping takes time.

Cooking from scratch takes time.

Eating healthy takes time.

Let one of our Personal Chefs cook your meals for the week and everyone in the family can watch and learn. In time you might just want to do the cooking yourself. If not, these chefs love to cook and love to help families get their healthy diet going quickly and painlessly.

There has never been a greater need to find a way to have healthy meals delivered than now when the average American no longer has time to make meals from scratch with healthy whole food ingredients as much as they might want to. So many people are living a daily dilemma knowing that it is better for them and for their loved ones to eat whole foods that spring from the earth, but their just isn’t time to shop fresh every day and cook from scratch every meal! If you are not a stay-at-home mom with a live-in nanny you might have to resort to drastic measures if you really want to put healthy meals on the table. Even then those on your staff may not have the education to make healthy meals on a consistent basis.Whole Foods

If you are among the busy majority that can’t take the time that is required to maintain optimum health and well-being for you and your loved ones, why not order our Healthy Meal Delivery Services.  The bulk foods will be delivered to your home and one of our personal chefs in your local area will organize it, prepare it and cook it for the entire week using our system in your own home.

If you already have a personal chef, why not have him or her trained and certified to set up My Whole Foods Kitchen in your own home and implement the Healthy Meal Plan on a weekly basis? This may be the quickest and cheapest way to be up and running, eating healthy and saving money all at once.

This is the only way you will know that your meals are organic, non-GMO, vegan, gluten-free, with no preservatives or harmful additives of any kind.

Can it be cost effective? Absolutely! We have ways to work efficiently making many meals at once, then setting them up in your refrigerator to “whip up” as needed. Now you can have a healthy home cooked meal any time, lunch or dinner or midnight snack! When schedules are full and families are going many directions at once it can be challenging to find a long enough moment to have a meal together– especially if you want it to be made from scratch with whole food ingredients because bulk foods must be soaked overnight. With our pre-planned meals for the week, you can have Personal Health Chef quality meals any time the moment presents itself. Just heat, garnish and serve!

Think about how often you eat out, order delivery or even do your own cooking. It costs at least $20 to feed a family. The average family spends over $550 a month on groceries. Plus you will probably spend over an hour per week at the grocery store and an hour planning and preparing each meal. Hiring a Personal Health Chef will save you over 15 hours per week and eliminate the time it would have taken for you to learn how to cook with whole foods. Not to mention the waste of ingredients that have gone bad before you had a chance to use them.

If you were to go a restaurant or order take out, you can’t control how the food is cooked and you will be paying a much higher price for something that is not as healthy as what a Personal Health Chef would prepare. The cost of delivery charges, the additional tip, the cost of parking and the gas in the car can add up very quickly.

Our service follows a simple Meals for the Week plan that provides meals for five days a week then gives you Friday and Saturday off for “cheat days” when you can eat what you enjoy without worrying about counting calories, fat, sodium or anything else. Then on Sunday we come again with a new batch of Healthy Meals for the Week to keep your family on a healthy track.

 

LET US COOK FOR YOU!

Vegan Core Dishes Cooked in Your Home

Just HEAT – GARNISH – SERVE!

Vegan Horror

I came across these vegan videos on youtube.  The meat and dairy industry has become much worse than I was aware of.  I have seen other movies, but these are showing the growing need for a solution.
I don’t think that eating meat is “bad”, but I cannot participate in the meat and dairy industry as it is right now.  For thousands of years we have lived in harmony with farm animals.  The killing of the “fatted calf” was only done for occasional celebrations. “We’ll kill the ol’ red rooster when she comes…”  depicts the custom of eating meat when you have special visitors.  But now the raising of animals is no longer the average person’s privilege unless they live far outside city limits. The job of killing the fatted calf has fallen to those individuals who would be willing to do such a job full-time.
Raising thousands of animals at a time and killing them all day long, every day would obviously not be a job for a normal individual.  But as the consumer, we don’t witness the slaughtering process, and it is so far removed from us and our daily lifestyle, that our appetite for meat has become unbridled. Most Americans have accepted that a “good meal” starts with a choice piece of meat, and then builds out from there.
I posted the videos below to bring this process closer to home, but they are hard to watch without stirring a new appraisal of the meat and dairy industry and our own eating habits that have resulted.  Because meat is so available, we eat more and more of it.  Because we eat more and more of it, the demand has forced the industry to grow into a monster that no one in their right mind would condone.  Awareness is the only answer.  So please watch and become aware.
I apologize in advance for posting such a horrific expose, but how else will we as a society be reined back in and re-evaluate our eating habits and the negative impact we have on ourselves, our loved ones and the world around us?

Please be careful to watcj these graphic videos when there are no children present.

 

What You Eat Affects Your Productivity

Think back to your most productive workday in the past week. Now ask yourself: On that afternoon, what did you have for lunch?

When we think about the factors that contribute to workplace performance, we rarely give much consideration to food. For those of us battling to stay on top of emails, meetings, and deadlines, food is simply fuel.

But as it turns out, this analogy is misleading. The foods we eat affect us more than we realize. With fuel, you can reliably expect the same performance from your car no matter what brand of unleaded you put in your tank. Food is different. Imagine a world where filling up at Mobil meant avoiding all traffic and using BP meant driving no faster than 20 miles an hour. Would you then be so cavalier about where you purchased your gas?

Food has a direct impact on our cognitive performance, which is why a poor decision at lunch can derail an entire afternoon.

Here’s a brief rundown of why this happens. Just about everything we eat is converted by our body into glucose, which provides the energy our brains need to stay alert. When we’re running low on glucose, we have a tough time staying focused and our attention drifts. This explains why it’s hard to concentrate on an empty stomach.

So far, so obvious. Now here’s the part we rarely consider: Not all foods are processed by our bodies at the same rate. Some foods, like pasta, bread, cereal and soda, release their glucose quickly, leading to a burst of energy followed by a slump. Others, like high fat meals (think cheeseburgers and BLTs) provide more sustained energy, but require our digestive system to work harder, reducing oxygen levels in the brain and making us groggy.

Most of us know much of this intuitively, yet we don’t always make smart decisions about our diet. In part, it’s because we’re at our lowest point in both energy and self-control when deciding what to eat. French fries and mozzarella sticks are a lot more appetizing when you’re mentally drained.

Unhealthy lunch options also tend to be cheaper and faster than healthy alternatives, making them all the more alluring in the middle of a busy workday. They feel efficient. Which is where our lunchtime decisions lead us astray. We save 10 minutes now and pay for it with weaker performance the rest of the day.

So what are we to do? One thing we most certainly shouldn’t do is assume that better information will motivate us to change. Most of us are well aware that scarfing down a processed mixture of chicken bones and leftover carcasses is not a good life decision. But that doesn’t make chicken nuggets any less delicious.

No, it’s not awareness we need—it’s an action plan that makes healthy eating easier to accomplish. Here are some research-based strategies worth trying.

The first is to make your eating decisions before you get hungry. If you’re going out to lunch, choose where you’re eating in the morning, not at 12:30 PM. If you’re ordering in, decide what you’re having after a mid-morning snack. Studies show we’re a lot better at resisting salt, calories, and fat in the future than we are in the present.

Another tip: Instead of letting your glucose bottom out around lunch time, you’ll perform better by grazing throughout the day. Spikes and drops in blood sugar are both bad for productivity and bad for the brain. Smaller, more frequent meals maintain your glucose at a more consistent level than relying on a midday feast.

Finally, make healthy snacking easier to achieve than unhealthy snacking. Place a container of almonds and a selection of protein bars by your computer, near your line of vision. Use an automated subscription service, like Amazon, to restock supplies. Bring a bag of fruit to the office on Mondays so that you have them available throughout the week.

Is carrying produce to the office ambitious? For many of us, the honest answer is yes. Yet there’s reason to believe the weekly effort is justified.

Research indicates that eating fruits and vegetables throughout the day isn’t simply good for the body—it’s also beneficial for the mind. A fascinating paper in this July’s British Journal of Health Psychology highlights the extent to which food affects our day-to-day experience.

Within the study, participants reported their food consumption, mood, and behaviors over a period of 13 days. Afterwards, researchers examined the way people’s food choices influenced their daily experiences. Here was their conclusion: The more fruits and vegetables people consumed (up to 7 portions), the happier, more engaged, and more creative they tended to be.

Why? The authors offer several theories. Among them is an insight we routinely overlook when deciding what to eat for lunch: Fruits and vegetables contain vital nutrients that foster the production of dopamine, a neurotransmitter that plays a key role in the experience of curiosity, motivation, and engagement. They also provide antioxidants that minimize bodily inflammation, improve memory, and enhance mood.

Which underscores an important point: If you’re serious about achieving top workplace performance, making intelligent decisions about food is essential.

The good news is that contrary to what many of us assume, the trick to eating right is not learning to resist temptation. It’s making healthy eating the easiest possible option.

Spiritual Diet

healthy heart

The journey towards a healthy heart impacts more than the pump that moves the blood through our veins. Our hearts also manage all the feelings and intuition that make us connect with other hearts. A healthy heart helps us find our way through otherwise impossible challenges by connecting to the voice inside.

We hear wise advice such as “follow your heart” or “take heart” because the heart is a compass or a guiding force. What does it mean when we say “my heart went out to him (or her)?” The heart is where you find the highest energy as opposed to the physical body that is driven by forces of survival, lust, greed, power or fear.

When we choose healthier foods we consciously choose a better way of living, following the intuitive part of our being, the heart, and putting healthy spirituality in the driver’s seat. When we take good care of our hearts it affects all three dimensions: our physical health our mental/emotional health and our spiritual connection.

3DHealth, or health in body, mind and spirit, stems from a healthy diet, healthy daily exercise and healthy connection with others, your self and the universe. When you reach for the healthiest possible diet while allowing others to make their own choices at your dinner table, you promote health and well-being for everyone in your home.

Our Healthy Meal Plan is broken down into seven projects that we suggest you complete over a seven week period.  These are permanent changes that are made to your kitchen, your shopping lists and your meals for the week.  Each project is supported by a cookbook and several cooking videos that you can watch with your family to help get everyone in the household on board with the new lifestyle changes.

Start by making simple dietary changes that will reduce the cholesterol that causes strain on the heart.  The benefits of these changes are many.  An increased energy level may be the most exciting benefit that will also jump start your weight loss.  Losing excess weight also reduces the strain on your heart due to the fact that for every pound of fat there is an additional mile added to the journey that your blood has to make before getting back to the heart.

Changes like these may be difficult as it “disrupts” the old habits and traditions that may not be serving us well in terms of our health and well-being.  To make this transition a little smoother, to offer comfort during the process and to ensure long-term, lasting change we provide what we call “Saturday Specials” or for kids we call it “Saturday Sweets.”  This creates a new habit to make room for the old traditions as long as they are pushed off to Saturday.  We follow this with “Simple Sunday”, a menu plan that is very light and easy on the digestive system; soup, salad, fruit salad, or a vegetable platter. An advanced version of “Simple Sunday” might be a juice fast for the entire 24 hour period to allow the digestive system time to rest.

You may find that you need help with these drastic changes.  We offer Wellness Certification by email, skype, text for moral support, answer questions and help you find the items you will need to make this exciting transition. Our hope is to hold hands with you as you continue your journey towards a healthy heart by providing exciting education and motivation that produces an entire generation with healthy hearts who understand the impact their habits have on their bodies, their minds and their spirits. We believe in 3D Health. That means health in all three dimensions: body, mind and spirit.

If you have any questions feel free to email us: tfoster@MyWholeFoodsKitchen.com.

Shopping is the Key

produceIt’s never been easier to eat healthy! Our ancestors had to work by the sweat of their brow for every morsel of food. Today we simply have to put foods in our shopping cart. Healthy shopping is the most important step on the path to eating healthy.

It’s never been harder to eat healthy! The hard part about eating healthy is shopping healthy. Healthy shopping is avoiding the processed foods and staying true to the foods that will deliver the most nutrition for the least amount of money.  Avoid foods that come in a box, a can, or a bag.  These are the foods that have gone through the processing required to stay on the shelf for long periods of time.  Buy foods that are still in their original shape; rice and beans, nuts and seeds, fruit and vegetables and you will always be at the top of your game and your highest energy.

Some ohealthy shoppingf the common traps American families are lured into are unhealthy drinks. Sodas, energy drinks, coffee drinks, sugary fruit drinks and alcohol flood our cells with toxic junk that bog down our immune system and every other bodily system.  The average person would never think of pouring any of these drinks into their dog’s bowl or their favorite house plant.  Why?  Because they know it would kill the plant or make their beloved pet sick.  They would never do such a thing.  Yet they pour these same drinks into their baby’s sippy cup and their spouse’s dinner glass.

What about chips?  There are so many varieties and brands of these high-fat, high-calorie snacks that there is an entire aisle at the grocery store devoted to them. The combination of unhealthy drinks and unhealthy snacks create obesity, acne and sluggish energy levels.  No wonder Americans turn to energy drinks just to get through the day!

junk food 3It’s no one’s fault.  American’s have been bombarded with advertising that makes these products seem like a natural part of life.  But processed foods are far from natural and have been linked to every form of diet-related diseases including heart disease, cancer and diabetes.

 

The answer is to learn a new way of choosing what goes into your shopping cart.  Do we choose the items that fill our cells with health and vitality and our skin, hair and eyes with beautiful sparkle, while also trimming our waist and firming our thighs?  Or do we choose what tastes good, what feeds our addictions to salt, sugar and caffeine and what we are familiar with? Making healthy shopping choices means trying foods that you are not familiar with and allowing yourself to enjoy new textures and flavors.  Think of it as an adventure or a challenge that you have to be very strong and brave to endure.  When you open your mind and your mouth to new things you will find that these whole foods are not nearly as “freaky” as you might have thought.  You might even grow to like them.  I know I have and millions of others have decided that these are the foods that make them healthy and happy in body, mind and spirit.

Vegan Chef Services

The Convenience of Fast Food Delivery
with the Nutrition of a Home Cooked Meal!

Let us come to your home and cook your meals for the week. Our Healthy Meal Plan is completed all at once and fills your refrigerator and freezer with Healthy Meals that your family will love.

Vegan Chef Services

Vegan Tasting Party – Come to Our Party!

Vegan Tasting Party – Hold a Party at Your Location

Vegan Delivery – Meals for the Week Dropped Off

Vegan Personal Chef – Nightly services

Vegan Soups and Breads – Build Upon each Theme

Vegan Pizza Delivery – Make and Bake

Non-Vegan Build Out – Sweet Compromise

Vegan Catering – Offer Vegan Core Dishes at Your Next Event

Vegan Cooking Club – Motivate Each Other

Vegan Certification 1 – Become a Vegan Tasting Party Host

Vegan Certification 2 – Become a Vegan Tasting Party Chef

Vegan Certification 3 – Become a Vegan Chef

Gluten Free

Gluten Free Services

Weight Loss

Weight Loss Services

Schedule a Healthy Kitchen Clean Out

 

Edamame vs Soybeans

The difference between soybeans and edamame is in the level of maturity when the beans are harvested. Mature soybeans are a light cream color while edamame is harvested when the beans are still young, soft and green. Like a green tomato vs a red tomato, much of the nutritional value is lost when harvesting the soybeans at such a young stage of development.

 per cup  EDAMAME

edamame 1

 MATURE SOYBEANS

soybeans

 calories  376 milligrams  880 milligrams
 protein  36 milligrams  68 milligrams
 fats  17 grams total fat  37 grams total fat
 carbohydrates  28 grams  56 grams
 dietary fiber  11 grams  17 grams
 folic acid  35 micrograms  679 micrograms
 calcium  500 milligrams  71 milligrams
 iron  2 milligrams  18 milligrams

As whole foods such as beans and grains mature and are fully dried they become dormant until they are brought back to life with water.  This is a huge part of Mother Nature’s original plan.  These dormant whole foods are light weight and can be carried around in a sack until the time for replanting. The dormancy is created by enzyme inhibitors. These are the reason for the difficulties that are often experienced with eating whole mature beans.  Solving this problem is easy.  Simply bring them back to life with water by soaking the beans overnight.  The next day the dormant whole food has become a sprouted seed. Sprouts are packed with nutritional value and easy to digest.

Dry beans are about 70% carbohydrate:

Starch (43 – 45%)

fiber (18 – 20%)

Protein (20-30%)

Buy Vegan Core Dishes

Healthy Meals for the WeekLearn about bulk foods —
and a smarter way to use your food budget!  

  • The average family spends $550 on food each month.
  • How much do you spend?
  • How much of that food comes in a package, a box, a can or a bag that ends up in out landfills?
  • Packaged foods are “processed foods” full of preservatives, additives and other harmful ingredients that are causing obesity and illness.
  • Healthy packaged foods from a health food store are more expensive than the average family can afford.

The problem:  

  • Healthy, organic packaged foods are expensive.
  • Cooking from scratch takes too much time.

The solution:  

  • Buy Vegan Core Dishes, a kit with all the food items you need to make complete plant protein.
  • Learn how to cook with organic, non-GMO whole foods.
  • Or let us cook for you.

 

Let’s talk about your food shopping habits. The national average that a family spends on food is around $550 a month. We all know that the food bill won’t ever go away, but with our program your food budget pays for so much more than just processed foods from the grocery store that will be gone in a week.  We turn your monthly food bill into a positive, healthy transition to a new way of living as you learn about bulk foods. 

How much are you spending on food each month?  $550
How about the whole year? (x 12) $6,600                            
Three years? (x 3)  $19,800


Would you believe me if I told you that you can eat healthier and still stay within that budget and have someone cook your meals for you too?
The way it is now, we all have to go to the store whenever we run out of food, so, like it or not we have a continual food bill to contend with. And for the past 30 years food prices have been steadily rising.

Our plan is to send you a package of bulk foods that store for long periods of time. This is a great investment because food never loses its value. And in a true emergency we have the peace of mind that we can survive. This food will last a lifetime, but we don’t just store these nutritious whole foods we cook with it every day. We make our Healthy Meals for the Week from whole foods.

My Whole Foods Kitchen is a plan designed to eliminate trips to the grocery store by purchasing whole foods that store for long periods of time at bulk rates that are far below the price of processed foods. Buying in bulk gives us the chance to buy organic, non-GMO products while they are still available. We then have the ability to cook healthy meals from our whole foods and deliver them to you or teach you how to store foods in your own home and cook for yourself.

Specialty Items:  After we set up our whole foods in containers with labels, next we invest in items for specific meals. Each meal in the plan requires a few specialty items like vanilla powder and honey powder, ethnic seasonings and spices and so on.  For Healthy Breads we have to have a wheat grinder and a bread kneader.  These are appliances that can be in any kitchen because they are about the size of a toaster or a blender.

Vegan Core Dishes: Learning about bulk foods allows you to have all the items you will need for the Meals for the Week. We have a plan that lets you get what you need for the entire plan all at once. Your monthly payments would be about the same amount you are currently spending on food—or even less—even half!  The package will include all the foods you will need to make the our Healthy Meals for the Week and would also include your one-time investment for containers and appliances–plus the training and coaching you will need to make the program work for you.  It’s all packaged with 36-months of continued support. This makes it possible for anyone to afford the course and give their kitchen a healthy make-over, have a three year supply of whole foods and maybe even turn it into income by helping others to do the same.

Starter Kit: Turn Your Food Budget into Life-Changing Power.  Buying My Whole Foods Kitchen with a portion of your monthly food budget makes sense in every possible way.  We have created a starter kit that includes containers, appliances, training and 36 months of continued support that stays well within your current food budget.  Our bulk food packages collects the buying power of the food budget over a 3-year period and re-directs it into large sum of money that can purchase everything it takes to eliminate the food bill and change an individual’s health forever. By purchasing enough food for a 3-year period at very low prices customers can use the rest of their food budget to also purchase the appliances and everything needed to create their own meals and never eat processed foods again! An individual can also take the training and certification to earn income with the food bill instead of the food bill being an monthly expense that will never go away!

 

DON’T HAVE TIME TO COOK?

Don’t have time to learn to cook from scratch?

We train and certify a Personal Chef in your local area to cook the Healthy Meal Plan for you!

Don’t have time to set up My Whole Foods Kitchen in your own home?

We train and certify a Kitchen Organizer to set it up for you!

 

Hire a Personal Health Chef Trained by MyWholeFoodsKitchen.com

When you purchase My Whole Foods Kitchen 3-year Bulk Foods Package, we provide a personal chef to cook for your family. We hire a health chef who lives in your local area and train them and support them as they work for you to provide your Meals for the Week from our Healthy Meal Plan. You will be creating jobs in your local area! Our goal is to have a trained Personal Chef in every major city. Purchase My Whole Foods Kitchen and get the support you need as part of the package.

If you are interested in in hiring a Personal Health Chef or if you would like to represent MyWholeFoodsKitchen.com as a Personal Health Chef start with our questionnaire. You will immediately receive our give-aways that will help you get started today!

MY WHOLE FOODS KITCHEN
Bulk Foods Packages

Packages Include: 

  • Rice and Beans
    Black Beans, White Beans, Pinto Beans, Lentils, Brown Rice, Sushi Rice, Basmati Rice and more.
  • Whole Grains, Nuts and Seeds
    Wheat, Quinoa, Steel Cut Oats, Rolled Oats, Almonds, Pecans, Walnuts, Peanuts, Popcorn, Sunflower Seeds, Pumpkin Seeds, Flax Seeds and more.
  • Specialty Powders
    Vanilla power, milk powder, egg powder, butter powder, cheese powder and tomato powder to make your “Quick Mix” recipes that only need water.
  • Dried Fruit and Vegetables
    Raisins, Apricots, Apples, Bananas, Tropical Fruit, Berries, Potatoes, Onions, Celery, Green Beans, Broccoli and more. Freeze dried and air dried produce provide all the nutrition and fiber that they started with for the closest thing to fresh. Garden whenever you can, buy local organic when available, then fall back on these delicious treats when you have to.
  • Herbs, Spices, Seasonings
    Indian Spices, Italian Herbs, Mexican Seasonings and Asian Spices will turn a meal of bland whole foods into a gourmet masterpiece. These flavor enhancers are the secret that manufacturers use to make their foods so appealing. Now you can do it for yourself without adding the harmful additives, colors and preservatives that store-bought foods have to keep them on the shelf longer.
  • Cases of Canned and Bottled Specialty Items
    A few cases of specialty items make it possible to whip up delicious meals without going to the store. Chopped tomatoes, olive oil, balsamic vinegar, pineapple chunks and so on.  
  • Exciting and Motivating Training
    Our Continued Support Package will keep your household moving in the right direction with goal-setting strategies, incentives and Weekly Webinar.
  • One-Time Investment for Containers and Appliances
    Never to be purchased again!  Once My Whole Foods Kitchen is set up in your home, you will be able to eat healthy for the rest of your life simply by ordering refills as the food runs out. Appliances include a hand blender, canning pot and accessories, a wheat grinder, a dough kneader, and more.
  • Your Food Budget will Thank You!
    The average family spends $550 a month on groceries. When you follow our plan you can eliminate trips to the grocery store. $550 a month includes not just food, but containers, appliances and supplies! We drop-ship the items right to your door. This keeps your monthly budget in tact while you make your first transition to whole foods.
    At the end of the time when you begin to need more food you can order refills one at a time. You did it!  You eliminated the dependence upon the grocery store and your food bill will be far less than it is today and a million times healthier if you were used to buying processed foods.
  • The Planet Will Thank You!
    When you refuse to buy foods that have packaging, boxes, bags and plastic containers you eliminate a huge amount of trash from the landfills. You might not even need trash pick-up services!
  • Your Family Will Thank You!
    As much as they might kick and scream when they go through the transition from junk foods to whole foods in the long run they will enjoy having home-cooked meals. homemade whole grain bread, granola bars and healthy snacks take with them. We provide continued support for each member of the family where they can gripe and complain, but also ask the questions that will make the transition easier.
  • Your Chef Will Thank You!
    Your food budget will provide a steady job for a talented chef in your area if you choose to hire one of our Personal Health Chefs.

FOOD STORAGE IS FINANCIAL PLANNINGHealthy Food Storage Organization

Set up the Baker’s Rack with all your food items in one glance.

Plase the bulk grains and beans in buckets in a storage room.

18 buckets come with the set.

6 grains. 6 beans. 6 staples.

Put a shelf across the top of your buckets to create more counter space if you need it for the new appliances .

There are endless ways to configure your food containers to fit the space you have.

bucket tableCan you tell that the table with the lamp on it in the picture to the right is made up of eight buckets?

 

OUR VENDORS: To create My Whole Foods Kitchen in your own home you will need specialty products. We work with merchants who are willing to work with our customers to provide the quality products you will need.

FREE SHIPPING: Our vendors will ship to your home with free shipping when you meet their minimum order amounts, so we make sure that our package meets these requirements.

RETURNS: Our vendors will handle any complaints or returns.

Please leave a comment below if you run into any problems with any of these merchants or also let us know if you are more than satisfied with the vendors customer service.

Soak Beans?


To Soak or Not to Soak Beans

A little gas is normal, but let’s face it, no one wants more gas than is necessary. Many people avoid beans completely because they can’t stand the repercussions that inevitably follow a hearty bowl of beans. Because of the phytic acid and enzyme inhibitors that are designed to keep the dormant beans dormant must be soaked and brought to life! When you soak the beans before you cook them and then pour the water out you have allowed the “coming to life” process to happen in the jar instead of in your stomach. The result is a soft, creamy, living source of protein that your body can easily assimilate.

Many of the leading food blog writers have stated that they no longer soak beans ahead.  They don’t want the extra time tacked onto cooking with beans. Russ Parsons of the L.A. Times says that to soak beans does not improve their digestibility yet does drain away some of the color and flavor. Then J. KENJI LÓPEZ-ALT of Serious Eats said he tested himself the digestibility of beans by soaking some, not soaking others and hot water soaking others. He found the difference to be minimal if any improvements at all and noted that if Russ Parsons says you don’t have to soak beans, it must be true.

 

Soaking is Sprouting

soak beansI myself am more focused on what takes place within the bean when it is soaked.  When you soak beans when they are dry and dormant it brings them to life. If you continued to rinse and drain them for several days they begin to send out little “tails”.  You are no longer eating a bean, but a tiny little plant. Wendy Rudell, Raw Transformation states “Soaking will also help to diminish some of the fat content and will help convert the dense vegetable protein to simpler amino acids for easier digestion. The more complex carbohydrates in the foods will also start to break down into the simpler glucose molecules.”

The bean is designed with this powerful protection that keeps it in a dormant state until it is given water. For farmers this means that you can store beans until you get a chance to plant them. Even years later, dormant beans will spring into action when they are given water.  Mother Nature knows what she is doing!  For this reason I would never consider soaking beans in boiling water. It is counter-intuitive to do so.  You might get softer beans faster, but you lost all the potential benefits from the sprouting process.

Planning Ahead to Soak Beans

soak in jarsWhen I teach my plan for Vegan Core Dishes I always soak the beans the night before.  I know how many quarts of each bean or grain I need and I have them soaking for the class over night. But if new students come to a vegan cooking party to make their meals for the week, I don’t put the added pressure of soaking onto their early learning experience.  The first task at hand is to gain confidence in completing the process of cooking the Healthy Meals for the Week.  Then, in time, they can evaluate and decide for themselves whether they want the additional nutritional value that comes with sprouting their whole foods the night before.

If you are committed to soaking over night, you won’t be able to cook with beans at the spur of the moment. Soaking means a lot of planning.  It also means that if you don’t plan ahead, you have to either wait until tomorrow to make your bean recipe or go without the health benefits of sprouting your beans this time around. Because it is a long process and because I want to have beans several times a week as my vegan protein source, I soak my beans for the week all at the same time. Then I only have to plan ahead once a week instead of every time I want to cook with beans.

If you have the weekend off you might try our production plan of “Saturday Soak, Sunday Simmer”. If you have a weekend work schedule, then you can pick your day off to be your “simmer” day and remember to soak your beans the night before.  Take the course.

Cooking in Jars

Cook Beans in JarsCooking Beans in Jars

Most beans take about two and half hours to cook in a jar, but if they are old they may take longer. Pour out the bean soak water, fill it with fresh and place the jars in the pot of cold water. In the canning pot pictured below there is room for seven jars. Because grains only take 40 to 50 minutes or less and beans take about 2 1/2 hours, we cook all the grains at one time and then cook all the beans at one time.

cooking beans 1Cooking beans in quart jars makes sense when you realize that beans take about two an a half hours to fully cook even when you soak them first. Cooking beans in a jar you can cook many in the same pot at the same time. This time-saving, energy-saving process also reduces stress at dinner time and at the same time improves the quality of your meals. We call these whole foods Vegan Core Dishes.

We soak our whole foods overnight such as quinoa, pinto beans and brown rice in jars, then in that same jar we cook it. The soaking process actually causes the whole food to sprout inside. If you left it for several days you would see tails sprouting out of your food. That means your food is alive and packed with the highest nutritional value possible. Soaking overnight is enough to cause the seeds to transform from a dormant, rock hard pebble that is difficult for your body to digest, to a glorious sprouted vegetable overflowing with the life-giving source that every cell in your body craves.

 

beans swell 1 cup to 1 quartWhen you start with one cup of uncooked whole grains or beans and soak them overnight they will swell to about double the size. Then they will continue to swell as they cook to finally be about three times the original size. In other words, one cup of beans will fill a quart jar. Grains swell more than beans. One cup of grains will swell more than beans to fill a quart jar and even push up taller than the rim of the jar! For this reason it makes sense to store large amounts of beans and grains in their smallest state rather than storing canned beans that have already swelled to three times their size. They take less space, cost less and are light weight to store. And forget about expiration dates. Whole foods remain dormant until you soak them. Until then they will remain perfect for years–maybe even decades.

Common Meals Promote Well-Being


eating at table
Your child may be

35% less likely to engage in disordered eating
24% more likely to eat healthier foods and
12% less likely to be overweight

WHEN YOU SHARE A COMMON MEAL

Experts in health and psychology agree that having a common meal each day is crucial to health and well-being. It increases the possibility of eating the healthy foods that maintain physical health as well as the likelihood of vital conversations that maintain family relationships.

PROBLEM 1: Most families report that they no longer have meals made from scratch nor do they sit around the table for a daily common meal.  This important part of family life is eroding largely due to the fact that both parents are working and meal preparation time has been crowded out.  At the same time, the elderly are alone at mealtime living with a reported lack of purpose and loneliness and singles have no reason to cook from scratch when it would be for just one person.

UNHEALTHY SOLUTION: The quick solution is to resort to processed foods, fast foods, TV Dinners and the like which carry with them many health issues including obesity, heart disease, and other diet-related diseases.

HEALTHY SOLUTION:  Vegan Core Dishes provide the plan to prepare the meals for the week all at once and have the meals labeled and in the refrigerator ready to serve. In less than 10 minutes busy families can be enjoying a common meal around the table. We you how to have the meals labeled and stored in the refrigerator ready to serve in less than 10 minutes.  Now you can serve a healthy, home-cooked meal around the table every night.

 

PROBLEM 2: In today’s world there are so many dietary choices; gluten free, dairy free, sugar free, low-sodium, low-calorie, vegan, vegetarian, high-protein and unplanned diets with no restrictions. Members of the same household find it impossible to eat the same meal at the same table. Our Healthy Meal Plan shows you how to bring everyone back together around the same table again.

UNHEALTHY SOLUTION:  Every fend for themselves.  Don’t eat together.  It just becomes a point of contention because no one can agree on the meal plan.

HEALTHY SOLUTION: Vegan Core Dishes create a way for meat-eaters and vegans to eat at the same table in perfect harmony. We do this by changing the focus from “meat or no meat” to higher goals of being healthy, happy, satisfied and living together in peace.  This practical plan offers a theme for each day of the week that everyone will enjoy.  The basic nutrition of each theme is provided by the Vegan Core Dishes and meat is reduced to a “garnish”.   If a household can cooperate enough to eat these common meals together they will experience a strengthening of their family unit.

Healthy “Cheat Day”

Our Saturday Strategy:

eating pizzaA “cheat day” is when we stop counting carbs and calories. Pizza is the American favorite, but these fast food solutions to a quick meal are a dietary nightmare with too many calories, too many carbs, too much salt, too much fat, unhealthy animal products, and crust made from white flour that has been stripped of all nutritional value!

Our strategy is to turn this favorite meal around by using whole grain crust, homemade Marinara Sauce and veggie meat to multiply the nutritional value of these favorites by more than 150 times!  The carbs and calories are still high, but the nutrition makes it a much better choice than your typical pizza.

Pizza with Cheese is not vegan, but made with healthy whole grain crust and veggie meat is a super-healthy alternative. This is one way we have been able to continue the Healthy Meal Plan for so long and plan to continue for the rest of our lives.  Don’t worry, we get back on track for Simple Sunday.

 

The Diet’s Day Off !

Just one day a week we choose not to count carbs or calories. We call it Saturday Strategy because this is our strategy for a diet that will last a lifetime not just long enough to lose weight and then go back to eating poorly. So often we see fad diets that promise weight loss but they are not sustainable as a lifestyle for the rest of your life. These means that you will return to the original diet you started with that caused your health issues and your weight gain!  Our strategy provides a healthy cheat day but reminds you to get right back on track for Simple Sunday.

 

I Want It All! Personal Chef Package

For a Healthy Cheat Day, we bring you the components of the meal and you are able to assemble it exactly how you like it with the flexibility to choose the kind of cheese topping you prefer or no cheese at all!  If you have vegans and non-vegans eating at the same table you can let them custom make each pizza just the way they want it.  You supply the cheese or a vegan substitute. Vegans have never had this option with any pizza delivery service before. If you are not vegan, but just like to eat healthy homemade meals, you have the flexibility to top your pizza or subs with real mozzarella cheese or meat toppings.


pizza2.jpg

Healthy Pizza

  • Let each person top their own individual pizzas.
  • Some can use vegan cheese.
  • Some can use veggie meat crumbles.
  • Some can bring their own meat!
  • Some can do veggies only.
  • Gluten sensitive people can put pizza toppings on the Millet Polenta that comes with the package of Vegan Dishes.

6 Individual Vegan Pizzas 

Whole Grain Crusts
Veggie Burger Sausage Crumbles
Homemade Marinara Sauce
Veggie Toppings

-You assemble your pizzas with your own cheese or vegan substitute.

-Bake an hour before you are ready to eat.

$39.97




Vegan Meals

 

Vegan Meals

Our Vegan Side Dishes are designed to "bridge the gap" across the dinner table. In today's world there are so many dietary choices and priorities and sensitivities that members of the same household find it impossible to eat the same meal at the same table. Our recipes create a way for meat-eaters and vegans to eat at the same table in perfect harmony with the gluten and lactose intolerant as well as dieters who are hoping to lose weight.  

 

Starting every meal with Vegan Side Dishes 

made from plant protein is good for everyone.

Absolutely no animal products go into our Vegan Side Dishes.  We use recipes from our own cookbooks that create complete plant protein with healthy, organic, non-GMO, whole foods. The goal of our plan is to be “healthy” not “vegan”. It just so happens that eating vegan is very healthy when you start with our Vegan Side Dishes for every meal.

The term “Healthy Meal Plan” was used rather than “Vegan Meal Plan” because vegans are not always motivated by health, but by their beliefs about eating animal products.  Vegans might eat a lot of processed or fried foods and sweets, but absolutely shun all products made from animal sources. This is not healthy!

 

Healthy Meal Plan

eating togetherWith so many types of dietary needs, priorities and choices there had to be a way to make a bridge across the table and bring people back into one plan.

Food for Well-Being is a bridge that made it possible for a vegetarian and a meat-eater to survive in the same household. The plan also serves as a bridge between gluten sensitive eaters and bread eaters, dieters and big eaters.  Even junk food junkies love Food for Well-Being if they are willing to wait until the weekend for a "cheat day".

Teré Foster, a light-eater, vegetarian from California, wrote a cookbook with the help of her husband, Dale Foster, an athlete, meat-eater from the Mid-West who needed big meals to sustain his active lifestyle. This couple struggled for many years and worked together to find a way of eating that would meet both of their needs. Soon they added two children into the mix and the situation became more complicated.  chloe masala

Dale loves to cook and was willing to do whatever it takes to make the plan work to keep his family sitting around the same dinner table, but at first he didn't have any knowledge or experience cooking with the foods that Teré wanted to eat. Thus Food for Well-Being was written as a clear-cut plan with recipes and instructions for meals from whole foods every day that would satisfy the whole family. Children often beg for things that are not good for them and this wise couple didn't want to play the role of the "food police" who always say "no" to any and all junk food. They created a "healthy cheat day" that the children could plan for and look forward to all week long.  With this plan in place, they have been able to enjoy their meals around the table every night of the week.

 

Here's how they make the Meal Plan work:

Tere cooks up a box of Food for Well-Being ahead of time including rice, beans. quinoa and lentils.  At meal time Dale uses these whole foods as his "groceries" to make meals that fit into the Meal Plan. These whole foods are now cooked and ready whenever he gets the inspiration to cook. Dale believes in having dinner around the table every night while Tere is less formal about her meals.  As the perfect compromise, Tere was willing to formalize her eating habits to include dinner at the table if Dale was willing to cook the foods that Tere wanted to eat.

The cookbook, Food for Well-Being includes many ideas that saved them money, lowered Dale's cholesterol, kept Tere's weight down, and kept their children happy to eat around the same table!  Their "cheat day" on Saturday that gave the family something to look forward to and also gave them a day to be with friends and extended family without worrying about carbs, calories, sugar, salt, meat, dairy or gluten. But On Sunday they were right back on track with all of their personal diet priorities.

The name Food for Well-Being was used rather than "vegan" or "gluten free" because vegans are not always motivated by health, but by their concern and love for animals.  Vegans might eat a lot of processed or fried foods and sweets while they absolutely shun all products made from animal sources. Food for Well-Being does not include meat and can be eaten by vegans, vegetarians and gluten free eaters because every meal is made from whole foods that spring from the ground naturally.  Some members of the family may include dairy, eggs and fish or sweets on the weekend "cheat day" but no one judges or complains about the choices their loved ones make. This "cheat day" is an important part of the plan's long-term success as they are able to continue using this plan year after year without feeling deprived.

mexican salad boats

The problem with an "all or nothing" diet is that it doesn't work well with the human psyche.  A conflict is created between the heart and the mind.  The mind eventually snaps and the pendulum must swing back the other way.  Once the diet is "broken" it seems impossible to get back on track.  With a planned "cheat day" each member of the family has the option to cheat or not cheat, but the mind doesn't have as much leverage against the heart when it has options.  But when the mind has no options it begins to kick and scream to be released from confinement.  It doesn't mean the heart isn't a good heart, it simply means that the mind and heart are in conflict.

Over time, with more education and understanding, the mind gives in to the higher basis of decision-making that the heart wants to live by.  Peace settles in and harmony works its magic in all the relationships around the table.  But this can only happen when each individual is able to make choices without fear of judgement.

Because healthy cooking was a part of Teré's childhood, her instincts about cooking and planning meals are incredibly simple and powerfully packed with short cuts that make the process of cooking with whole foods easy and sustainable. She eliminates the need to buy foods at the grocery store and can live comfortably without those high-calorie, high-sodium, high-fructose corn syrup, high-cholesterol, processed foods that Americans fill their shopping carts full of. When you embark on Food for Well-Being centered around whole foods you will be stepping into a whole new world you didn't know existed. One that is not at all dependent upon a trip to the grocery store.  Whole foods store well in a cool place for many years, so it is easy to have everything you need on hand simply by having a stock of Food for Well-Being.

Nutritionists and health coaches use this program with great enthusiasm as they see the wisdom of the little things that make this plan so unique and so "do-able" for the average family. "Knowing the facts about health and nutrition doesn't mean nutritionists actually know how to cook," Teré points out about formal nutritional educational programs. "Learning a subject in school and then implementing that subject into daily living are two different things. This plan gets right down to breakfast, lunch and dinner and even plans for what to do with the leftovers."

Teré continues, "dinners 6Established nutritional programs seem to think a cooking class is not a worthy formal subject matter, so students often graduate as a Health Coach or a Nutritionist without a teachable plan for healthy cooking.  They often rely on expensive nutritional supplements to meet their dietary needs rather than getting what they need from the foods they eat. This is understandable since cooking meals that provide all of their dietary needs was not part of their education.  But our plan is based around inexpensive whole foods in pre-measured packages instead of expensive supplements that try to imitate the real thing.  Tere protests, "This is just a variation of the pill-popping Western Medicine mentality.  It's silly to me to take a pill of "turmeric" or "garlic" for example and not enjoy the incredible flavor that turmeric or garlic gives to your meal. The whole food found in nature is always superior to a pill."

Food for Well-Being from My Whole Foods Kitchen addresses every dietary hurdle with practical instruction how to live it out in daily life. Dale and Teré produced over 100 corresponding videos and continue to add more as they learn together how to bridge the gap across their dinner table.

 

 

 

Weight Gain or Fluid Retention?

Every since I started menopause I have had trouble with my weight.  I always feel a little “chubby”.  I eat well and exercise, but the weight doesn’t come off.  I started to wonder if it is really weight gain or fluid retention. This is a portion of the definition that I found for “innerstitial fluid retention”:

  • Immobility. The leg muscles normally contract and compress blood vessels to promote blood flow with walking or running. When these muscles are not used, blood can collect in the veins, making it difficult for fluid to move from tissues back into the vessels.

I am trying many things to self-treat fluid retention including cutting back on salt which is very hard for me.  I am so addicted!  Also I am using wraps and support garments to see if that will help. I read that lemon water is a natural diuretic and so is cranberry juice.  I bought a bag of lemons and I am adding it to my drinking water.

 

Here is an article I found that gave me some good direction.

Fluid retention – Better Health Channel

Fluid retention (oedema) occurs when fluid isn’t removed from the body tissues, including the skin. Causes include the body’s reaction to hot weather, a high salt intake, and the hormones associated with the menstrual cycle. Symptoms include swelling of body parts such as feet, hands and ankles, a feeling of stiffness or aching and weight fluctuations. Drinking plenty of water will actually help your kidneys to flush out excess fluid. Fluid retention may be a sign of disease.

Cooking Meals in Jars

Meals in Jars – It’s easy, cheap and healthy!

 

Cooking Meals in Jars

Cooking meals in jars is our favorite method for our Meals For the Week because it’s easy, cheap and healthy!  No pots and pans to wash. No need for high-calorie oils to keep it from sticking to the bottom of the pan. No harmful additives, preservatives, excessive salt or high-fructose corn syrup. Just whole foods that spring from the earth!

Once the meals in jars are cooked and cooled they have a seal and can store in the refrigerator for several weeks. Simply heat, garnish and serve any time, lunch, dinner or midnight snack!

When you use our Personal Chef services, these meals in jars are delivered each week fully cooked and ready to heat and serve.

 

All of the healthy meals for the week that are included in My Whole Foods Kitchen eCookbooks center around whole foods that spring from the ground and these are the very foods that store for long periods of time as well; rice, beans, whole grains, nuts and seeds, herbs, spices and seasonings. We might not be able to store everything we see at the grocery store, but we can collect these versatile whole foods that can be combined to make endless healthy meals for the week. If a true emergency happened and we were forced to eat solely from the foods we have stored in our homes or growing in our gardens we want our menu to be as interesting as possible, nutritious as possible, in the smallest amount of space for the least amount of money to ensure that life would be sustainable for any length of time required.

We start with simple breakfast meals that rotate through the days of the week. Monday Muffins, Tuesday Toast, Wednesday Waffles, Thursday Thin Crepes, Friday Fried Eggs, Saturday Smoothies and Sunday Cereal. To make breakfast fast and efficient I mixed up a collection of dry mixes. I organized them in our Baker’s Rack with the recipe on the side of the container to make whipping up these hearty breakfast meals very easy. Even a child can do it. The recipe labels are included when you buy all seven eCookbooks as a set.

The Dinner Menu has the same concept of rotating healthy meals for the week. Each begin with the letters of the days of the week; Monday Mexican, Tandoori Tuesday, Western Wednesday, Thai Thursday, Friday Fun, Seafood Saturday and Sunday Single-dish (Sunday Soup and Salad, Sunday Sandwich). When you know what you will be serving each day, you can plan ahead healthy meals for the week, the month, even the year.

The choices in this cookbook meet specific objectives:

1) Familiar: all meals are well-loved American favorites with ethnic influences.

2) Healthy: all meals are made from whole food ingredients.

3) Fresh: we utilize fresh, organic vegetables and fruits for every meal.

4) Whole: we incorporate whole grains, nuts and seeds for every meal.

5) Convenient: we make mixes ahead that require water only.

6) Store well: all ingredients must store for long periods of time in the smallest space possible.

7) Inexpensive: buying bulk foods is cheaper than buying prepared foods.

Using the list of foods in the Rack and Bin System, I am be able to make all of the recipes in My Whole Foods Kitchen Cookbook and many more of my family favorites without having to go grocery shopping at all. All of the ingredients are already stocked in my own little “store.”

I have cooked these meals so often that I can do them in my sleep. I can teach my children and spouse to cook very familiar meals and they will have a chance to perfect each dish because it repeats every week. The stress level is reduced for meal time as well as for grocery shopping.

 

Health Benefits of Wine

An article in Medical News Today claims that RESVERATROL is the reason for the health benefits of red wine linked to moderate wine consumption. A glass a day for women and two glasses a day for men brought a long list of benefits.
Wine on Summer Day

Reduces risk of depression
Slows aging
Prevents blindness
Prevents dementia
Prevents colon cancer
Prevents breast cancer
Prevents lung cancer
Prevents prostate cancer
Protects skin from severe sunburn
Prevents liver disease
Protects the brain from damage after a stroke
Prevents type-2 diabetes
Boosts levels of Omega-3 fatty acids

Resveratrol is a compound found in some plants. Plants produce resveratrol to fight off bacteria and fungi. Resveratrol also protects plants from ultraviolet irradiation. Red wine contains more resveratrol than white wine because it is fermented with the skins (white wine is not). Most of the resveratrol in grapes is in the seeds and skin. Light colored wines are only in contact with the grape skins for a short period of time. That’s why they are light pink and not deep red. The dark red color and the bitterness of some varieties of wine comes from longer contact with the skins and therefore have more of the health benefits associated with resveratrol.

The amount of resveratrol found in one glass of wine can range from 0.2 milligrams to 2.0 mg, Resveratrol in the pill form may contain a much higher dosage, but like so many isolated substances, a pill can’t offer the benefits of the whole food nor the experience of fine wine.

Here are a few foods rich in resveratrol

  • Red wine
  • Red Grapes
  • Blueberries
  • Raspberries
  • Bilberries
  • Peanuts
  • Dark Chocolate

Too Much Alcohol Can Be Harmful

In many cases, drinking too much can not only counteract the benefits one would receive, but it may, in fact, make things worse in the long run.

 

Health Benefits of White Wine

wineBut what about white wine and champagne? Do these have any beneficial properties?

White wine has many of the same positive health benefits as red wine. It, too, contains flavonoids that have antioxidant properties, which can help prevent cancer. In fact, according to a study from the University of Barcelona, white wines may have a higher antioxidant capacity than red wines.

White wine also has the ability to protect the heart against aging, which can provide preventive benefits to the organ, and could be beneficial towards achieving weight loss, according to a 2004 study from the University of Hohenheim (Germany). Consumption of white wine provides the same energy derived from juices–plus the additional benefits from consuming wine.

Champagne is generally lower in calories than red wine, white wine or beer and has heart-healthy properties, like red wine. The study results indicate that daily moderate consumption of champagne may improve vascular performance. And with as little as three glasses a week can assist in preventing brain disorders, including dementia and Alzheimer’s disease, according to the Reading study. It found that phenolic acid found in certain black grape varieties can aid memory. The researchers recommend two to three glasses of champagne a week after the age of 40 to help prevent dementia.

 

 

GoldMedalWineClub.com

Naked Wines

Saratoga Wine Exchange

 

 

 

Age Spots Treatment – Natural Remedies

I’ve never been one to use sunscreen. I simply refuse to accept that the sun is harmful since it is known to be the source of life for all living organisms on planet earth!

Yes, age spots can be a result of years of sun exposure or could be a symptom of toxin overload and oxidation within the body, lacking enough antioxidants in the diet and other factors within your control.

Sunspots are annoying as they reveal you are going through the aging process, but other than that they are harmless. The following natural remedies improve your general health and well-being as well as help to fade your age spots.  Even if you don’t fade out every spot you will feel better and slow the aging process with these remedies from Mother Nature.

 

Age Spots – Treatment – Natural Remedies

APPLE CIDER VINEGAR / ONION

Sound like a salad dressing?  It tastes like one too!  But whatever works, right?

Skin application:

  • Quarter an onion and blend it in a blender. Put through a double-mesh strainer to extract the juice.
  • Mix equal parts onion juice and apple cider vinegar.
  • Apply it directly onto the age spots with a cotton swab or pad.

Leave solution on the spot for 30 minutes or more every day for several weeks and you should begin see improvement. Continue daily application until the desired result has been achieved.

Drink internally:

  • Add 3T apple cider vinegar to a cup of hot or cold water.
  • Add a squirt of agave nectar

Drink twice daily along with the skin application. This will not only speed up the improvements of your age spots, but will also energize and make you feel like being more active.

ALOE VERA

Aloe Verafor skin problems is well researched. Rub the juice or gel onto the affected areas of the skin twice a day and leave on for at least 45 minutes. Gradual improvements over several weeks should be noticed.

 

LEMON JUICE

The acid in Lemon juice can fade age spots by applying fresh lemon juice directly onto the spots twice daily and you should begin to notice improvements over several weeks. Leave the juice on the skin for at least 30 minutes or overnight.

NOTE: If you plan to go outdoors, wait for the juice to dry as it increases the skin’s sensitivity to sunlight.

CASTOR OIL

Castor Oil rubbed directly onto age spots twice a day should help fade them within few weeks.

 

Why not try them all?

Skin Application:

Add all of the natural remedies together to make a powerful rub-on natural skin remedy for age spots!  Keep in a pint jar and apply twice daily.

 

Drink Internally:

Add the lemon juice and aloe vera to the water and apple cider vinegar drink.  I also add liquid minerals.  They taste awful, but the vinegar and lemon hide the taste. Don’t forget the splash of agave to make it all go down a little smoother!

Wheat and Gluten Allergies

Healthy Breads CookbookDo you really have wheat and gluten allergies or are you allergic to the denatured white flour products the manufacturer has produced?

When wheat has been genetically modified, processed, stripped of its nutrients, bleached, ground into flour and baked into high-calorie products high in sugar and salt, low in natural fiber and nutritional value, the products that result no longer have any of the life-giving properties of the “staff of life” that wheat originally had.

 

Gluten

Gluten is the sticky substance found in wheat that makes dough stretch when it is kneaded.  Gluten-free grains such as quinoa, barley or oats are not sticky enough to rise tall and make a soft, porous loaf of bread.

To make bread that rises well you must use at least 60% wheat flour.  The other 40% can be gluten-free whole grains.  When wheat is sprouted it loses much of its gluten as it becomes a vegetable instead of a dormant grain. This flour will not rise as well as whole wheat flour.  To keep the necessary “sticky ratio you must have 60% of the flour in a batch of bread whole wheat flour with all the gluten intact. Less than 60% will produce a dense, heavy loaf of bread without the holes that make it light and airy.

 

Wheat and Gluten Allergies

Seven Signs of Gluten Sensitivity
Celiac disease has hundreds of recognized symptoms, according to the Celiac Sprue Association, a nonprofit for those with the disease. Here are some common problems:

  • Unexplained weight loss
  • Anemia
  • Fatigue
  • Infertility
  • Chronic diarrhea or constipation
  • Abdominal pain and bloating

If you have any of the symptoms on the list above without the first two, “unexplained weight loss” and “anemia”, chances are you have a diet-related digestion problem that can be solved by a better diet.  The first step is to clean out your kitchen of all products made from white flour.  Not because they contain gluten but because they provide no nutrition, contain too many carbohydrates, slow down your digestion and tax your bodily systems.

Wheat has been the staff of life for many cultures for thousands of years.  Over decades of testing, wheat grass juice is known to be a miraculous cure for everything from gang green to cancer.  What changed? Why do wheat products cause illness and disease now when they never did before?  Could it be that the stripping and denaturing of the grains that takes place during processing that produces food products that harm the body?  Is it the wheat or the method of processing that is causing the gluten sensitivity?

The health industry will often encourage a trend in order to market their products such as “Gluten Free” crackers or bread.  Let’s be sure it is the gluten that is causing your symptoms before making the leap to a gluten free diet. You may feel much better on a “gluten free” diet simply because you have cut out white flour products. This doesn’t prove that gluten was the culprit, but white flour was the source of all your diet-related symptoms. Candida is more likely the cause of your symptoms and by cutting out white flour products you starved the candida bacteria of its craving for carbohydrates.  No wonder you feel better!

 

Healing Power of Wheat and Wheat Grass Juice

Healing power is hidden in the wheat berry. All the potential to create life is packed into every seed. It remains dormant and waits until it is touched with pure, life-producing water. It then bursts with living, edible, miraculous regeneration. Many people have been given back their precious gift of health through the healing power of wheat in its purest form, sprouted wheat and wheat grass, while millions have conversely been robbed of health by the inferior products created from the dormant seed, bleached and stripped of all nutritional value.

Wheat, 10 to 14 days after planting, produces a tender grass that contains the entire range of vitamins, minerals, enzymes, and nutrients that the human body requires. The juice from this grass might well be our source of survival during food shortages and difficult times if we have a store of wheat. According to scripture, eating the grain of wheat (the “staff of life”) will also cause us to have better understanding about the complex and confusing things going on around us. It will also help us to see the snares and the traps set for us by “conspiring men in the latter days.” One of the biggest snares ever perpetrated against mankind is the readily accepted practice of taking the “staff of life” provided by Mother Earth and turning it into “the source of death and disease” provided by the manufacturer. We accept this manufacturing “tradition” and knowingly participate in it by buying the products they produce.

As we nourish our cells with the highest forms of nutrition available to us, the capacity of our bodies, minds and spirits produce the greatest possible fruit. Do we have a right to do any less than the highest and best with the gift of life that has been given to us? Wheat grass juice can be applied to eyes, ears, and nose and brings natural healing benefits to all possible ailments. If you are ever without other herbs, essential oils, or other healing remedies, wheat berries make up a complete first aid kit that Mother Earth has given us. You can even use the wheat grass pulp to help heal external wounds, blemishes, rashes, and bruises.

Non-GMO, organic, whole wheat kernels can be sprouted and then dried again to grind into flour that not only will not cause allergic reactions but will cause health and healing.  With sprouted whole wheat flour you can produce a variety of foods including breads, cookies, pizza, and desserts.  The texture will be denser than the twinkies and ho hos you might be used to, but that is because these products will be packed with natural fiber, nutrition, and life-giving substances not found anywhere else on earth. Until you buy wheat in its original form, sprout it overnight in a little water, and eat one or two of the little sprouted kernals, you will never know if it is truely “wheat” or “gluten” you are allergic to or the products the manufactures provide at the grocery store.

 

Health Benefits of Apple Cider Vinegar

by http://www.Top10HomeRemedies.com

1. Controls Blood Sugar

Your body produces insulin to manage the level of sugar in your blood. The antiglycemic effects of apple cider vinegar help improve insulin sensitivity.

People who have insulin resistance should have a dose of apple cider vinegar with each meal. Mix one teaspoon of apple cider vinegar with one glass of filtered water.

Drink this three times daily to steady your stomach’s digestion rate, which in turn increases the time your body has to process new sugars and keeps your blood sugar levels more stable.

2. Whitens Teeth

If you are embarrassed because you have yellow teeth, apple cider vinegar is a cheap and simple way to restore your teeth’s natural pearly white sheen. Apple cider vinegar helps remove stains and kill bacteria in your mouth and gums.

All you need to do is gargle with apple cider vinegar every morning and then brush your teeth as usual. Regularly eating apples also helps, as the crunchy fruit scrubs your teeth like a toothbrush.

3. Treats Constipation

Apple cider vinegar contains pectin, a water-soluble fiber that promotes bowel movements. This makes it a great natural treatment for constipation.

Add two tablespoons of apple cider vinegar to a glass of water and drink it three times a day. You can add apple or grape juice to the mix to make it more palatable.

4. Promotes Weight Loss

Regular consumption of raw, unfiltered apple cider vinegar can also promote weight loss. Apple cider vinegar is a good source of acetic acid.

Studies have found that obese people who consumed acetic acid daily for 12 weeks enjoyed a significant decrease in body weight, abdominal fat, waist circumference, and triglycerides. The acetic acid also helps prevent buildup of body fat and certain liver fats.

5. Nourishes Hair

A solution of apple cider vinegar and water, mixed in equal proportions, makes a wonderful natural hair conditioner. It helps nourish the hair, giving it a shine and soft texture.

It’s also effective as a home remedy for dandruff. Apple cider vinegar destroys the fungus that causes dandruff and restores the pH balance of the scalp.

To treat dandruff, apply a 50/50 mixture of water and apple cider vinegar to the scalp, leave it on for 15 minutes to an hour and then rinse it out. Follow this remedy once or twice in a week.

6. Gives Glowing Skin

Apple cider vinegar can help treat blemishes, reduce wrinkles and tone your skin. For blemishes, apple cider vinegar is a good astringent. Soak a cotton pad in diluted apple cider vinegar and dab it on your blemishes to dry them out and help them heal.

To minimize the appearance of wrinkles and fine lines, soak a cotton pad in diluted apple cider vinegar and apply it to the areas you want to treat. It will help tighten and plump up your skin a bit.

To use as a toner, mix half a cup of apple cider vinegar with a cup of water and apply it all over your face. Regular use of this solution will help maintain the pH balance in your skin and prevent various types of skin infections.

7. Combats Leg Cramps

leg cramp

Many people suffer from painful night time leg cramps. Apple cider vinegar’s rich mineral content helps reduce the frequency, intensity and pain of leg cramps.

When cramping occurs, simply sip some apple cider vinegar diluted in a glass of warm water. Within a few minutes, the cramping will diminish. You can also add two tablespoons apple cider vinegar and a little honey to a glass of water and drink it slowly.

 

 

 

8. Treats Colds and Coughs

cough and cold

Apple cider vinegar is a favorite remedy for the common cold, cough or sore throat. Mix one teaspoon each of apple cider vinegar, honey and warm water. Adding some mashed ginger to this mixture further enhances its medicinal properties.

Drink one teaspoon of this mixture, three times a day, for relief from congestion, coughing and a stuffy nose.

 

9. Fights Infection

infection

Apple cider vinegar’s antiseptic properties make it effective against bacterial and fungal infections. It is useful, for example, in treating ear infections, bladder infections, candidiasis.

For an ear infection, rinse the ear with diluted apple cider vinegar. For a bladder infection or candidiasis, drink a glass of warm water and on teaspoons of apple cider vinegar every night until symptoms improve.

 

 

 

10. Lowers Blood Cholesterol

cholestrol in artery

Research has shown that apple cider vinegar can help improve your blood’s lipid profile by decreasing the levels of triglycerides and low-density lipoprotein cholesterol (LDL) or bad cholesterol, while increasing the level of high-density lipoprotein cholesterol (HDL) or good cholesterol. This is especially important to manage or prevent complications resulting from diabetes.

These are just a few of the reported uses for apple cider vinegar. There are many more health benefits of this inexpensive kitchen ingredient. So next time when you go grocery shopping, do not forget to pick up a bottle of it so you have it on hand when you might need it.

Health Benefits of Beer

SONY DSC

Wine has gotten most of the attention when it comes to health benefits, but the health benefits of beer just as numerous. Beer has just as many antioxidants as wine and is higher in protein and vitamin and contains iron, calcium, phosphates and fiber. Italian researchers found that moderate beer drinkers had a 42 percent lower risk of heart disease compared to non-drinkers. For maximum benefits, keep your consumption to one pint—at around 5 percent alcohol by volume—a day, the researchers say.

A study in the New England Journal of Medicine showed that women who drank one drink a day had less cognitive impairment and less decline in their cognitive function compared to women who abstained from any alcoholic beverages. The researchers theorized that alcohol protects the brain by improving blood circulation,

“We know it is beneficial to have a drink a day for your heart. This says there is an additional reason to follow that guideline — it can protect against cognitive decline,” said Marilyn S. Albert of the Johns Hopkins University School of Medicine.

Health Benefits of Beer – 1 to 2 a Day

Health Risks of More than 2 Drinks a Day:

The health benefits of beer, or any alcoholic beverage, are based upon 1 – 2 drinks per day. As with any of life’s pleasures, too much of a good thing can have negative results.

New research continues to explore the ways in which alcohol affects the human body. These include:

  • Alcoholism.
  • Cancer – For every study showing a benefit of moderate alcohol consumption there is another showing the risk of certain types of cancer increase with consumption of alcohol. These include oral cancer, hormone dependent forms of breast cancer, and possibly stomach cancer.
  • Diabetes, insulin dependence, and metabolic syndrome – whereas moderate consumption actually lowers the risk of diabetes compared to non-drinkers, heavy alcoholic consumption increases the risk of diabetes.
  • Fetal Alcohol Syndrome – Current U.S. health policy advises women who are pregnant or trying to become pregnant against drinking any alcohol.
  • Gout.
  • Hangover – described on Wikipedia as the “sum of unpleasant physiological effects following heavy consumption of alcoholic beverages”, and “a natural and intrinsic disincentive to excessive drinking.” Be sure to enjoy your favorite beer in moderation, and drink plenty of water while enjoying beer or other alcoholic beverages to help combat this side effect.
  • Heart attack – among men and women.
  • Heart failure.
  • Pancreatitis among heavy drinkers.
  • Psoriasis.
  • Stroke when drinking is heavy (more than six drinks per day) or at a binge level, and in the two hours immediately following consumption of alcohol.
  • Candida

CraftBeerClub.com

Beer and Candida

Alcohol is produced by yeast fermentation. Candida is an overgrowth of yeast in the stomach that causes a long list of symptoms in the entire body. When spirits like vodka, whiskey, and cognac are distilled the actual heat produced kills any yeast residue in the final product. Wine also has sufficient alcohol content to kill the yeast in the alcohol. In fact, wine can only reach an alcohol volume of about 12% because that is the point at which the yeast that is creating the alcohol is killed.

In beer, however, the alcohol content rarely exceeds 6%, so there will be traces of live yeast which are left behind, even if the beer is clear and filtered. In fact, there probably is yeast in all beer unless it was pasteurized.

So, if you enjoy a regular beer, and you also suffer from candida symptoms, it could be the yeast residue in your brew that is causing your health problems. To solve the problems, stop all beer and focus on restoring your digestive system to allow time to eliminate all yeast from your system. If you continually feed the yeast into your digestive system you may not be able to get free from the symptoms of candida.

 

How to Eat Healthy

How to Eat HealthyHow to Eat Healthy

The quickest, easiest, cheapest way to figure out how to eat healthy is to shop in your local farmers markets and stay far away from the grocery store. As much as Americans love to shop, we have to realize that the local grocery store with all of it’s exciting product packaging is not our friend.  How often have you gone into the store for one item and come out with 20?  That is the nature of the grocery marketing strategy and the reason for the epidemic rise in obesity.

Take the 30-Challenge: Go Raw! Eat raw foods for lunch and dinner for 30 days. You might just like the way you feel and make this a permanent change!

The usual lunch and dinner that Americans eat will fill us up with too many calories, too much meat and too many “carbs”, more than we can ever hope to burn in a day.  Unless our job requires extremely hard labor, the starches that Americans have been taught to call “side dishes” are actually packed with more calories than necessary for our average day of work and our “main dish” is usually too much to begin with.  Our portions are too big and our food choices are unhealthy. For this reason, we may find that side dishes at dinner time may become a thing of the past if we as an entire race plan to survive and thrive.

Starches, including bread, potatoes, rice or pasta are packed with high-calorie carbohydrates intended to fuel the human body to do extremely physical labor.  In past centuries when we lived in homes with no heating in cold climates we may have needed the stored fat to survive, but not anymore.  Most of us sit more than eight hours a day. All of us have heated homes and warm beds.  Many experts say that we must stay away from “starches” or “carbs” if we want to maintain a healthy weight.

Starving nations around the world survive on very small servings of rice, millet or other grain because they carry so much nutritional value in such a small, inexpensive serving. This is good news for them and bad news for we who live in affluent nations and have more calories than we can ever hope to burn in a day.

At the end of each day if we have taken in more than our bodies used for that day it will be stored as fat.  If we want to lose the stored fat we must eat less than we burn each day.  Starches may be appropriate for the first meal of the day when we have much to accomplish throughout the day, but never at night when all we plan to do is watch TV and go to sleep.

 

Humans are evolving.

For the first time in human history we can eat all we want without exerting any kind of hard labor. We now need less than 2000 calories a day to maintain health and far less than that if we hope to lose weight. But our parents and grandparents taught us to eat a “hearty breakfast” and to “clean our plates” at dinnertime. So now we have to be intelligent people who can see the need for a new philosophy to pass on to our children. We have to voluntarily eat less even though we have so much food available to us.  Or will we be like the lab rats who when given piles of food will eat until they die?

The Healthy Cooking Course will automatically lead you into an immune boosting diet that prevents illness and disease, as well as obesity and the depression that follows, because it is based upon Mother Nature’s original plan.  What is Mother Nature’s Plan for Abundant Energy and Perfect Weight? The answer is to eat foods that spring from the earth. The processed foods found in brightly colored boxes, bags, cans or bottles are the plan of marketing experts making “a killing” on our slow demise as a race headed for extinction. But that’s okay with them.  They will simply switch to selling medications that promise to reverse all the harm they have done.

Garden Therapy

There is nothing more therapeutic than digging in the soil, breathing in fresh air, getting sun on your face and eating fresh produce from your own garden. This is the exercise that improves health in body, mind and spirit. This is the well-being that you can’t bottle and sell as a medical cure even though it is more effective. Combine this with the sense of community that fills the soul when many people work together, nothing else can compare. This is what we were intended to do with our time, our energy and our strength.

I worked together with my neighbors in a community garden. We found an elderly gardener who could no longer continue to keep up with her beautiful garden and yard. She was an extraordinary gardener with all the tools we could ever want. She had planted and nurtured grapes, figs, apricots, mulberries, pomegranates and a large, well fertilized garden spot. When she went to live with her daughter, a few families helped her by taking care of her yard and keeping it watered. She in return allowed us to garden in her garden spot and reap the fruits of her years of labor that went into preparing and establishing that little piece of ground. It was a win/win partnership.

By working as a group we added even more therapy to the garden experience by learning to work together, sharing and being generous with the riches that come from the sweat of our brow. We thrived! Look around your neighborhood. There may be a situation close by where you can garden with a community of like-minded people or bring new life and vitality to an elderly neighbor’s yard. Or if you have plenty of garden space, why not invite neighbors and friends to work with you to create a result far more spectacular than you would be able to do by yourself. There are those around you who have no land to work with and would love an opportunity to learn how to garden.

We found another spot of ground that was up to our waist in weeds and seemed to be abandoned. My friend, Deborah Curtis, said this little spot of ground “called to her” every time she walked her children to school. With a little detective work she was able to contact the owner of the abandoned property and get permission to garden there. They had access to irrigation water that came every five days for a yearly fee.

We paid the fee, cleaned up the yard and dug ditches to distribute the water as it came into the yard. Many families worked together to dig the long ditch that took the water from one end of the yard to the other. A community filmmaker stopped by to film what we were doing and ended up putting his camera down and grabbing a shovel. There is something contagious about gardening!

I wanted to have enough tomatoes to bottle salsa for the year. For our family that would be 24 pints. In order to have so many ripe tomatoes at one moment in time you have to plant 20 tomato plants or more—way more than one family would need. If there are more families involved, they can plant 20 tomato plants together and then harvest them in turns to make all the salsa or tomato sauce they want at one time.

I made a goal for my family to eat out of the garden entirely as long as it was producing a bountiful harvest. I allowed myself absolutely no trips to the store to buy produce. We ate gourmet meals every day of the week. I abandoned all my food production such as making bread and cooking beans. We didn’t need so much food. We were able to create meals from the garden without much else added; chili Rellenos, colorful salads, stir fry, spaghetti squash, or pizza topped with tomato sauce made from garden tomatoes, garlic, onions, basil and oregano. It was food heaven.

I planted new seeds as soon as my plants were done producing. This keeps the garden at its maximum production at all times. Next, I made a goal for myself to keep things growing in the garden during the winter months. Potatoes, carrots, beets, turnips, onions, garlic, spinach and bok choy are able to live and survive mild winters. I also found out that Winter Wheat is planted in the fall and harvested in the Spring. I have so much Winter Wheat in my food storage, I felt like I had to try planting some. After all, if one grain of wheat produces 20 grains, then one bucket produces 20 buckets. Where will you find better increase from any other investment? If I could plant the whole foods I had stored, I could replenish my stores without spending any money in the years to come. That sounded very intelligent to me. I wanted to try it.

My trips to the store were diminishing significantly. We were down to a few grocery items that we were not able to produce; eggs, milk, ice cream, butter, cheese, honey and chips! I realized that in the Old Testament God promised a land “flowing with milk and honey.” That means a land that had cows and bees. I began to wonder, though I lived in a city and didn’t own land, how I could reap the benefits of a “land flowing with milk and honey.”

I decided that our garden area would have to expand to produce some of these products. I fenced off a small area in a shady corner of the yard where we gardened and got three chickens about half grown. In a few months we have more eggs than we could keep up with. Next, I have my eyes on a bee hive set up as soon as we got the money. I want that ¾ cup of honey for my bread each week and 1¼ c honey for my granola once a month or so.

 

Feeding Large Groups

Even the pickiest eater will eat Italian food. Pizza, sub sandwiches, spaghetti—who doesn’t love a good Italian meal? Pizza is one meal that is fun to make even for beginners. I give everyone a hand ball sized lump of dough and they have their choice of making it thin or thick, with extra cheese or no sauce, topped with anything they can think of. Kids and adults alike love to make their own pizza.

I taught pizza making to a large cooking class of about 40 people. We made the pizzas together. I set up the classroom with large round tables. Each table had a large lump of dough in the middle of the table. For a large pizza you need a cantaloupe sized lump of dough. We used cookie sheets because we didn’t have enough round pizza stones to feed 40 people!

We made the sauce from garden harvest; tomatoes, garlic, onions, basil, oregano. We bought the cheese, but if we had students that were more advanced we could have made the mozzarella cheese recipe in the Milk section of this cookbook.

We had a sign saying what kind of pizza would be made at each table. All the toppings for that kind of pizza were sliced and ready to use. Garden Veggie Pizza with green peppers and onions. Hawaiian Pizza with ham and pineapple. Italian Pizza with olives and pepperoni. People in the class rolled out their own pizza crust and placed it on the cookie sheet, topped it with sauce and decorated it as a group around the table with the toppings of their choice.

While the pizzas were baking I filmed the video of making Mediterranean Bean Salad for Large Groups. See MyWholeFoodsKitchen.com. This salad is very easy to make in huge quantities simply by using the entire jar of each bean instead of one cup of each cooked bean. Multiply the brine by four and you will have the perfect side dish for pizza and those who are eating light can use this bean salad as a topping for their green salad.

To make this huge endeavor a success we assigned tasks to those who volunteered to help. We determined that each cookie sheet of pizza would feed 10 people. To feed 40 people we would need four pizzas. The recipe we use makes three cantaloupe sized balls. This is enough for a loaf of bread, a batch of bread sticks or a large pizza crust. To have enough for four pizzas we had to make two recipes of bread dough. I assigned the dough-making to two women who brought the dough to class. We needed one cup of sauce per large pizza, so I assigned one woman to make four cups of sauce. She volunteered because she had tomatoes in her garden that were ready to use. I brought her some of my own garden harvest to put into the sauce including basil, oregano, onions and garlic. She made the sauce the day before so that the flavors could develop nicely. Since I wanted to demonstrate how to cook beans in quart jars, I volunteered to bring the cooked beans for the Mediterranean Bean Salad. I assigned another woman the brine for the bean salad. Others brought greens for a green salad from their gardens. Others brought jello salads.

Soup Kitchen
Soup is another meal that might go even farther in an emergency. We store large amounts of chicken bouillon to make soups that will comfort the soul in times of food shortages. The biggest challenge in making large amounts of soup is having a large professional sized kettle. Most of us don’t have one in our usual collection of pots and pans, so if we plan to be able to create a soup kitchen in times of emergency, we have to remember to buy the pot!

If you don’t have a church kitchen with a large space to feed hungry people, you may have to do it outdoors. If so, you will need a shelter and a portable table to work on. This is when you need your portable generator to plug in your grinder, your portable stove, and other appliances. Otherwise you will be back in the dark ages during a power outage emergency. If our utilities shut down for any length of time we would immediately become a third world nation, unable to help others as we would like.

One thoughtful family we know bought a large circus tent for such an occasion and others have purchased generators that run on solar power. Working together, you will not have to purchase all of these items, but can divide the investments over a group of willing and forward-thinking people.

Work Together

I made a commitment to myself that I would one day stop depending on the local grocery store. I am committed to produce everything I am able to produce; granola, yogurt, snacks, cheese, butter and bread. I can grow my own vegetables and fruits. I can create foods to replace meat and dairy products. It takes effort and planning but it can be done!

As I became more proficient at producing my own food and more committed to being the producer rather than “the consumer” I found that the big jobs could be broken down into smaller, more do-able tasks and dispersed over the days of the week. Each time I did any baking or cooking, I multiplied my efforts by making enough for the whole week rather than just enough for one meal for one day.

I planned a rotating meal plan so I knew exactly what I was going to make each week. I filled my refrigerator and freezer with meals I made ahead. With a lot of planning and experimentation I was able to gather and store the foods I was using regularly, to eliminate time spent and money shopping each week. I was able to come up with quick mixes for anything that I made often, to eliminate the preparation time for each meal. I was able to make bread for the week knowing exactly what kind of bread I was going to need for each meal that week; pitas, pizza crust, subs, rolls, etc. I was able to plant a garden and produce fresh vegetables and fruits and even freeze and dehydrate some ahead for later in the season when the garden would be resting. I was able to make replacements for meat and dairy products for the week with plant sources by learning to make soy milk, almond milk and mega-meat. Each step I learned to do, gave me that much more variety to offer my family and improved my family’s health significantly. I was consistently reaching my production goals.

Reality Steps In

As my life became more and more complicated with the expos I was attending and conferences I was offering and books I was writing, my husband took up the slack, taking the responsibility for all of the regular production schedule that I had been doing. The kids pitched in too. Then my husband landed a job out of state and had to be away. All of my food production came to a screeching halt. My garden needed watering. My beans weren’t getting cooked. My mail was stacking up and my emails were out of control. I had deadlines to meet and no one to help.

This situation made it so real to me that if we were ever going to be able to teach people how to keep this kind of self-reliance going, we need a community to work with us. We can’t do it all. If we are going to go “back in time” so to speak, to make our own bread and our own cheese, milk our own cows or raise our own chickens, we must also go back in time to an interdependent lifestyle where everyone worked together. We must have support and assistance. If the cow needs to be milked and I have to be teaching a conference in another state, I must have neighbors and friends who are equally invested in the cow who will milk the cow! Those that we teach will have the same reality in their own lives and will need to organize a group of like-minded people for support.

You may find that making your own bread and growing your own garden is easier when you work together with other people who have the same goals, dividing the tasks or doing them together, side by side. For instance, why not organize a group that meets weekly to grind enough wheat for their families? You can also mix up your quick mixes while you are together.

If you are an elderly woman who lives alone, you might not have the motivation to make your own bread and plant your own garden, but you can work together with a group to help motivate them to eat whole foods or to be prepared for emergencies. You can be a motivator even though you don’t need a lot of food for your own needs.

I suggest that whatever your age or living situation, organizing with other neighbors to create a garden spot and share the responsibilities of a garden is more productive than doing it all by yourself. I spent many more hours in our community garden than anyone else did, but who’s counting? I didn’t mind a bit. I was grateful to have a place to garden and to have friends to share in the harvest.

At that time I was teaching classes and trying to write this cookbook while also keeping up with all of the self-reliance cooking I was committed to. It was more than one person could do. My husband took up the slack by taking on certain food production tasks each week. He loves to make mayonnaise, hummus and tomato sauce. He doesn’t mind whipping up breakfast or dinner as long as I have all the necessary ingredients ready, such as homemade yogurt, pitas, pizza crust, butter, soy milk and quick mixes for waffles, pancakes, crepes, and Mega-Meat.

After a strenuous year of trying to do both teach and keep up with my own home-making goals I found that I wasn’t able to do both. I had to choose one or the other. I had to choose my home and family, of course. That is the whole point of writing the book! I know that if I stop being a producer so that I can go to work to be a successful teacher and business woman promoting my book, I will not be living out the lifestyle I am preaching! So I switched my focus from teaching to filming home videos of My Production Schedule. This turns out to be a better way to demonstrate and teach anyway. I don’t have to advertise. I don’t have to drag all my pots and pans. And I don’t have to supply samples!

Though I learned how to make all of the groceries on my shopping list and eliminated trips to the store, I found that it took great organizational skills to keep track of it all. The makings for each meal had to come together at one moment in time. When I make bread dough I usually don’t have the energy to also make my own pizza sauce and mozzarella cheese for pizza on the same day. I had to pace myself and just do what I can with the amount of time and energy I had. So I made a Production Schedule that divided all the tasks into projects and assigned them to specific days each week so that all the groceries would be ready in time for the meal they were intended for.

 

 

A Community is Like a Torus
Gardening together in cooperation is a true torus. The torus sends energy up, out and back in every direction. When we put out energy to plant and tend a seed, the seed digs into the earth and sends energy back up to us. We take in the energy and give back to the plants by weeding and watering. The plants send up seeds for the next planting. We gather them and plant again. It is a perfect torus. The more people who are involved in a single garden, the more energy that goes in and the more energy that comes back to us.

I hope this article will start the conversations going about creating a more interdependent lifestyle. I know I need people in my life, and I can’t be the only one that does. As I talk to people about the ideas I have been kicking around, every one of them have said they thought about the same thing. It is on the hearts and minds of the thinkers of our society. We know that some parts of our society are changing drastically. Our cities, as they are designed today, may not be the best place to be if and when food shortages begin and civil unrest arises.

In the midst of this revelation about community that was coming to me, our city was doing some repairs on a water main in our neighborhood and our water had to be turned off the whole day. The whole street had its water turned off. I couldn’t run next door, establish a friendship with a stranger, to use his bathroom or to wash my face or brush my teeth, because his water was off too. It suddenly occurred to me that a crisis could come at any moment that cut the water off for a period of time and if everyone in the neighborhood has their water off at the same time, we would all be in a lot of trouble. Water is the one thing that you cannot do without—even for a short time. I bought four 50-gallon barrels several years before this when I first started learning about self-reliance. They are full of water and ready to use in my garage. I was the only one on my block that had water for this minor reality check.

I began to gather other families to experiment with an interdependent lifestyle. My garden buddies and I worked together to make meals straight out of the garden. My friend made zucchini relish enough for both of us. I made salsa and tomato sauce for both families. This greatly increased what we could do with our own time and productivity. This is when life starts to get interesting. This is the secret to world hunger. Not mass producing for the entire planet so that they don’t have to do anything but shop, but instead increasing individual self-reliance and interdependent production to assist each other to have more time and energy for greater things than just eating.

This is when my mind went to work organizing and planning a community that would work together and pool all the skills, energy and resources they have for the good of all. It’s not a new idea. It’s an old idea that has been lost because we don’t need each other anymore. We can go in and out of our homes and never say hello to our next door neighbor. Everything we need it at the superstores. We can go in and out of a superstore and never run into anyone we know. With automated check-out stands we do the whole thing without speaking to another living soul. Our shopping carts are overflowing but our souls are starving for a close knit community.

Our lives might be easier than generations past, but our body, mind and spirit suffer the consequences of a lack of community. Our time is “used up” with the task of earning a paycheck to buy the necessities of life, instead of creating the necessities of life with our own hands. The activities that once exercised the body and fulfilled the soul such as digging in the soil, chopping wood or kneading bread have all been eliminated and replaced with activities that often bring stress and emptiness such as telemarketing or bill collecting.

 

Diet-Related Lies

I believe with consciousness comes responsibility to help others’ eyes to be opened.  For this reason I have set up this cookbook and the website with materials and presentations that will help with that process. We have 100 home-made videos demonstrating how to plant, harvest, prepare, and cook whole foods.  Many people are using these resources to make a difference in their circle of influence.

One thing we need to know about today’s campaign against certain food groups is that we are omnivores.  We are able to eat anything and still survive.  The idea that we have to cut out huge parts of the food groups is not as enlightened as it sounds.  Don’t eat carbs.  Don’t eat dairy.  Don’t eat grains. Don’t eat gluten.  Don’t eat soy.  What can we eat?

It is true that milk is unable to be digested by millions of people in this country, but the reason can’t be blamed on “dairy”. Today’s milk products are not the same substance that it was when our grandparents drank milk from the cow.  The milk today has been de-natured and is full of toxic substances that cause allergies.  Is milk the problem, or the method of mass-production?  Soy products are causing problems today while civilizations have lived on soy for thousands of years.  Why?  Because they have been genetically modified and are processed into isolated substances separated from the whole bean. Peanuts are causing such horrific reactions because they are drowning in pesticides. Allergic reactions to today’s foods have steadily increased into an epidemic.

Wheat has gotten a “bum rap” over the years as more and more people are experiencing allergic reactions to the products found on the shelves of the grocery stores made from wheat.  But this is not the wheat products that our ancestors consumed that gave them the strength to plow fields, chop wood and lift bales of hay. When wheat has been genetically modified, processed, stripped of its nutrients, bleached, ground into flour and baked into products high in sugar and salt it no longer has any of the life-giving properties of the “staff of life.”

Foods made from white flour are consumed in great quantities by masses of people on the Earth who limply rely upon the food industry to hand them their meals on a silver platter. They don’t have to think.  They don’t have to know how to produce.  They just eat and eat and eat! Is it any wonder that our country is producing overweight people, irritable, low-energy, of lower intelligence, full of cancers, arthritis and heart disease with less ability to reproduce strong healthy offspring?  Will the “angel of death” spoken of in scripture “pass over” people who hand over fist consume foods that have been perverted in this way? Some people believe that sin is a concept that only applies to the behaviors that break the laws in the 10 commandments, but what about the behaviors that break the laws of nature?

Healing power is hidden in the wheat berry. All the potential to create life is packed into every seed. It remains dormant and lifeless until it is touched with pure, life-producing water. It then bursts with living, edible, miraculous regeneration.  Many people have been given back their precious gift of health through the healing power of wheat and wheat grass in its purest form, while millions have instead been robbed of health by the inferior products created from the dormant seed, bleached and stripped. We are intelligent people.  We can figure this out and make the right decisions for our families.

Wheat, 10 to 14 days after planting, produces a tender grass that contains the entire range of vitamins, minerals, enzymes, and nutrients that the human body requires.  The juice from this grass will be our source of survival during food shortages and difficult times.  According to scripture, eating the grain of wheat (the “staff of life”) will also cause us to have better understanding about the complex and confusing things going on around us.  It will also help us to see the snares and the traps set for us by “conspiring men in the latter days.” One of the biggest snares ever perpetrated against mankind is the readily accepted practice of taking the “staff of life” provided by Mother Earth and turning it into “the source of death and disease.”  We accept this manufacturing “tradition” and knowingly participate in it.

As we nourish our cells with the highest forms of nutrition available to us, the capacity of our bodies, minds and spirits produce the greatest possible fruit. Do we have a right to do any less than the highest and best with the gift of life that has been given to us? Wheat berries, after just a few days of sprouting, can produce a variety of foods including sprouted breads, cookies, sprouted pizza, desserts, rejuvelac, sprouted wheat germ, and wheat milk. Wheatgrass juice can be applied to eyes, ears, and nose and brings natural healing benefits to all possible ailments. If you are ever without other herbs, essential oils, or other healing remedies, wheat berries make up a complete first aid kit that Mother Earth has given us. You can even use the wheat grass pulp to help heal external wounds, blemishes, rashes, and bruises.

Animal products are another example of foods that have gotten a “bum rap”.  Vegan vegetarians are correct in avoiding the products found in the grocery store, and absolutely correct in choosing not to kill a living creature when there are plenty of other choices to consume.  The disrespectful and inhumane way that the meat and dairy industry brings food to the masses is gut wrenching and stomach turning.  In all the centuries before us, we only killed to stay alive.  But now we provide the meat and dairy industry with an insatiable appetite that justifies their practices.  The meats are shot with antibiotics because the conditions are so unsanitary that the likelihood of disease is constantly present.  The feed used to fatten the animals are as unhealthy for the animals’ bodies as the feed they provide for us at the grocery store is for ours.

If you picked out the biggest, fattest man on the street, with pimples and sweaty palms, you have the equivalent in cows, pigs and chickens in the meat department of your grocer.  But that’s not enough to satisfy the greed of the manufactures.  They then take that fat, unhealthy creature and ask how they could make him produce even more meat.  They came up with hormone shots that cause weight gain at a faster rate.  Picture this in human beings and you have the five hundred pound man that can’t walk and has so much strain on his heart that he will die at any moment.  Mmmm. Yummy.  Give me a burger of that!

Since this specimen is not long for this world anyway, it’s best to put him “out of sight-out of mind” so the scene won’t bother our appetites, where he will not be able to move from his spot and therefore must eliminate right where he is. Yes it is very unsanitary, but we have amazing medical breakthroughs called antibiotics that prevent most diseases, so it’s okay.  They don’t complain much.  But wait, that’s not enough weight gain.  We could get more poundage if we got them to eat more, but they won’t.  So we have brilliant scientists who came up with the idea of a feeding tube down the throat.  They don’t have to want it, you just do it to them.  They don’t have much strength to fight it, so it works very well.

Now that we have walked through the most horrific scene of torture that we could possibly imagine, can we truly order that double cheese burger or that order of chicken wings, lunch meats, steak and pork chops without admitting that we are the reason for it all?  We buy the product.  That’s all there is.  Without that constant drive to produce more and more meat and dairy for every meal for every man, woman and child in every home in America and other “civilized” nations, there would be no reason for this sin to continue.  This is the sin that will bring damnation to our world.  All other sins in the average household pale in comparison.

The “conscious” person understands that negative energy causes illness and disease as much as any factor.  How much negative energy is in our food if the sources of all meat and dairy are coming from animals that are being treated in this manner?  It boggles my mind to think of how much negative energy is being sent into the environment of planet earth from the hearts and minds of these tortured fellow beings. Do we really think we can escape such negative energy without it returning upon us?

 

A Conscious Solution

We can do something.  We can stop buying any and all meat and dairy from the grocery stores and the endless array of restaurants offering these products in varieties that tantalize the senses and get our salivary glands juicing.  I can’t be part of such a system.  I refuse.

The only answer I have is to produce my own groceries as mankind has always have done for generations of time. I choose to keep my own chickens in my own back yard, and give them names so that no one will be tempted to eat our pets!  I want to have a friendly family milk cow named “Betsy” that gives and gives, with very little needs of her own.  All she needs is a patch of grass and she is good to go.

We have been taught in the last 50 years that animals are smelly, dirty, and low class.  People of higher class would not involve themselves with such activities as petting farm animals. They carry disease!  Icky Pooh!   But the truth is, everything about farm animals is positive, healthy and happy—being near them, feeling their warmth, allowing them to be part of our every-day lives, fertilizing our ground as they go along, mowing our lawn or pecking up all the bugs that would damage the fruit in the garden.  Products from these natural resources in our own backyard actually build health and well-being rather than diminish it.  Animals and their products are not the problem as vegan vegetarians often believe.  The problem is allowing others to do the production for us, because they don’t do it with the love and care that we would do for ourselves.  They can’t possibly because of the sheer numbers.  If they have to make enough food for everyone, they have to do it the way they are doing it now.  The only answer is to bring food production back into our own lives and solve many problems at once.

Coming to this conclusion, I determined that I would stop buying any and all animal products from the grocery store.  I would make them myself or find someone who make them with their own labors.  I love cheese.  I love ice cream.  I love eggs once a week.  I need eggs for the properties they bring to baking.  I have learned to live without meat, by replacing it with Mega-Meat.  These are my conclusions and my efforts to live in a world with a food industry that is so corrupted.  Some people think I am crazy trying to raise chickens in an suburban environment, but I don’t have time to elaborate on my reasons.  I just smile and feel proud of my decisions.

I plan to grow my own grains and soy, and raise my own animals.  I plan to find others who will do this with me so that I don’t have more work than I am capable of doing. I plan to get a cow and board it locally just as people board a horse.  I want to share the responsibilities of caring, feeding and milking with a community of like-minded people.  If the cow has to be milked twice a day, seven days a week, then I plan to involve a community of 14 families who would each milk and feed the cow once a week.  The amount of milk they get from their milking is theirs.  Many elderly people will tell you that they grew up milking cows.  It used to be part of everyday life.  There was a cow in every back yard.  Now yards have gotten smaller and smaller and zoning

has made laws to prevent you from owning a cow. I believe it is all part of a greater problem of being forced to be dependent. I believe owning a cow will be an important step in empowering self-reliance among my friends.

To experiment, I fenced off a small area in a shady corner of the yard where we gardened and got three chickens about half grown. In a few months we had more eggs than we could keep up with.  The propaganda we have been fed is making us believe that animals are “dirty” and “smelly” and “undesirable”.  It may be true if you cage an animal in too small of an area, but if an animal is allowed to roam free in enough space, their droppings go back to the earth in a short amount of time, making the land more fertile.

We found that raising three chickens is equivalent to the cost and effort of raising a dog, but a lot more profitable.  Our three chickens each laid one egg a day, so at the end of each week we had 21 eggs.  Most families buy a dozen eggs every week. We grew very attached to our chicken pets and would never consider eating them for meat.  The eggs were more than enough to get from our chicken venture.

Part of the time we kept the chickens on our balcony because we had no land to put them on.  I made a cube shape with PVC pipe and bought some bird netting to drape over it.  It worked perfectly and was very light and portable.  I brought them to a grassy area next to our house where they could eat bugs and grass.

When they got muddy or dirty, we bathed them like we would bathe a baby in the bath tub.  They cooperated and let my little boy dry them off with a towel.  We absolutely loved every minute. When summer came and the balcony became blazing hot, we had to find a permanent home for them at a ranch outside of town. Some day we hope to own chickens again

Antibiotics Overuse

John Hopkins Medicine

Antibiotic overuse in children has become a common problem, aggravated by parental pressure for the medication, according to the American Academy of Pediatrics (AAP). As a result, many bacterial infections in the U.S. and worldwide are becoming resistant to antibiotics, thus creating a lack of effective treatment for bacterial infections.

Overuse of antibiotics is leading to strains of diseases that are becoming resistant to the medication, making it harder to treat patients. All too often, antibiotics have been prescribed for conditions such as colds, fluid in the middle ear, or bronchitis, which do not respond to antibiotics, according to the CDC. Antibiotics are only effective in treating bacterial infections.

The key to preventing overuse of antibiotics is education of the parents and doctors in the appropriate use of antibiotics, according to the AAP. Some tips to remember when taking antibiotics, according to the American Medical Association, include the following:

Take the antibiotics as prescribed.

Finish the full course of antibiotics, as prescribed.

Do not save or reuse antibiotics.

Always consult your child’s doctor for more information.

Benefits of Our Personal Chef Services

chefA Personal Chef might be the answer to the biggest health problem today: not enough time to cook from scratch using healthy, whole foods.

We find Personal Chefs from your local area that are willing to learn and follow the Healthy Meals for the Week Plan.  This will be someone who is certified and experienced to cook in your home, yet most personal chefs do not have the training for healthy, vegan cooking.

If you want to find your own Personal Chef and go through the interviewing process personally, do a google search and a find personal chef agency in your local area.  During the interview process ask each chef if they would be willing to take a course in Healthy Cooking and learn a whole new way to cook. If they answer yes you have a winner!

There has never bee a greater need for a Personal Chefs than now that the average American no longer has the time it takes to eat as healthy as they would like. So many people are living a daily dilemma knowing that it is better for them and for their loved ones to eat whole foods that spring from the ground, but their just isn’t time to shop fresh every day and cook from scratch every meal!

If you are not a stay-at-home mom you might have to resort to drastic measures if you really want to put healthy meals on the table on a consistent basis. A Personal Chef who follows our Healthy Meals for the Week plan may be that drastic measure that you must take.

It Takes Too Much Time and Money!

  MyWholeFoodsKitchen.com Can Help!

Welcome!

Let’s get your kitchen re-organized for a healthier, more efficient and more economical way of living.

Millions of Americans have already decided to transition to a better diet but don’t have time to learn how and don’t have the money to invest.  Most people give up saying,

“Health takes too much time and money!”.

 

Do you have a shortage of time or money? We customize our services to fit your unique situation.

1) If you have time and money…

We can teach you how to set up My Whole Foods Kitchen in your own home, make your own dry mixes that only require water. We have over 100 videos online demonstrating how to use whole foods to make meals that your family will love. We make it easy for you! We ship you the food and containers to you and away you go! It’s a do-it-yourself lifestyle of self-reliance.

2) If you have money, but no time…

We can set up My Whole Foods Kitchen in your home for you. We will ship the food and containers to your home and travel there to prepare the space and organize your kitchen for you. We will set up your kitchen with hand made dry mixes that only require water! Now you will be ready to prepare quick and healthy meals! Or you may choose to hire a Heart Healthy Cook from My Whole Foods Kitchen to prepare your meals for the week or even daily. This could be a live-in position or someone you find in your local area that can be trained to continue the meal plan for you.

3) If you have time, but no money…

We can teach you how to set up My Whole Foods Kitchen and assist other families to start a new life of Heart Healthy Meals that they will love! Take the Heart Healthy Cooking Course and get started today!

Why Not Pay People to Cook?

THE home-cooked family meal is often lauded as the solution for problems ranging from obesity to deteriorating health to a decline in civility and morals. Using whole foods to prepare meals without additives and chemicals is the holy grail for today’s advocates of better eating.

But how do we get there? For many of us, whether we are full-time workers or full-time parents, this home-cooked meal is a fantasy removed from the reality of everyday life. And so Americans continue to rely on highly processed and refined foods that are harmful to their health.

Those who argue that our salvation lies in meals cooked at home seem unable to answer two key questions: where can people find the money to buy fresh foods, and how can they find the time to cook them? The failure to answer these questions plays into the hands of the food industry, which exploits the healthy-food movement’s lack of connection to average Americans. It makes it easier for the industry to sell its products as real American food, with real American sensibilities — namely, affordability and convenience.

I believe the solution to getting people into the kitchen exists in a long-forgotten proposal. In the 1960s and ’70s, when American feminists were fighting to get women out of the house and into the workplace, there was another feminist arguing for something else. Selma James, a labor organizer from Brooklyn, pushed the idea of wages for housework. Ms. James, who worked in a factory as a young woman and later became a housewife and a mother, argued that household work was essential to the American economy and wondered why women weren’t being paid for it. As Ms. James and a colleague wrote in 1972, “Where women are concerned their labor appears to be a personal service outside of capital.”

She argued that it was a mistake to define feminism simply as equal pay in the work force. Instead, she wanted to formally acknowledge the work women were already doing. She knew that women wouldn’t stop doing housework once they joined the work force — rather they would return home each evening for the notorious “second shift.”

Many feminists at the time ignored the Wages for Housework campaign, while some were blatantly antagonistic toward it. Even today, with all the talk of the importance of home cooking — a huge part of housework — no one ever seems to mention Ms. James or Wages for Housework.

But ignoring this idea once again devalues housework and places a premium on working outside of the home. Since women first began to enter the work force, families have increasingly relied on processed foods and inexpensive restaurant meals. Those foods tend to have more calories and less nutritional value than fresh vegetables, fruits and meats, so it’s easy to see how the change in meal patterns led to a surge in obesity.

In 1970, Americans spent 26 percent of their food budget on eating out; by 2010, that number had risen to 41 percent. Over that period, rates of obesity in the United States more than doubled. Diabetes diagnoses have also soared, to 25.8 million in 2011 from roughly three million in 1968.

It’s nearly impossible for a single parent or even two parents working full time to cook every meal from scratch, planning it beforehand and cleaning it up afterward. This is why many working parents of means employ housekeepers. But if we put this work on women of lower socioeconomic status (as is almost always the case), what about their children? Who cooks and cleans up for them?

In the Wages for Housework campaign, Ms. James argued for a shorter workweek for all, in part so men could help raise the children. This is not a pipe dream. Several Northern European nations have instituted social programs that reflect the importance of this work. The Netherlands promotes a “1.5 jobs model,” which allows men and women to work 75 percent of their regular hours when they have young children. In Sweden, parents can choose to work three-quarters of their normal hours until children turn 8.

To get Americans cooking, we need to make it possible. Stay-at-home parents should qualify for a new government program while they are raising young children — one that provides money for good food, as well as education on cooking, meal planning and shopping — so that one parent in a two-parent household, or a single parent, can afford to be home with the children and provide wholesome, healthy meals. These payments could be financed by taxing harmful foods, like sugary beverages, highly caloric, processed snack foods and nutritionally poor options at fast food and other restaurants. Directly linking a tax on harmful food products to a program that benefits health would provide a clear rebuttal to critics of these taxes. Business owners who argue that such taxes will hurt their bottom lines would, in fact, benefit from new demand for healthy food options and from customers with money to spend on such foods.

If we truly value domestic work, we should also enact workplace policies that incentivize health, like “health days” that employees could use for health-promoting activities: shopping for food, cooking, or tending a community garden.

We can’t democratize good food without placing tangible value on the work done in the home. So while proponents of healthier eating are right to emphasize the importance of home-cooking and communal meals, we will never create an actual movement without placing a cultural and monetary premium on the hard work of cooking and the time and skills needed to do it.

Heart Healthy Cooking

Free Heart Healthy Cookbook

FREE EBOOKHealthy Cooking – Download now

Free Heart Healthy Cookbook

Heart Healthy Cooking

-Improve your health

-Avoiding processed foods

-Reducing your food budget

-Protecting the environment

-Losing weight

-Higher energy levels

-Living off the land

-Emergency preparedness

.

Which benefit motivates you the most?

We want all of the above!  Most of us here at MyWholeFoodsKitchen.com are health nuts, smart shoppers and conscious consumers who are prepared for many kinds of emergencies.

Free eBook
Heart Healthy Cooking ; The Introduction 

This program includes seven steps, seven projects, seven objectives that address all seven of the motivations mentioned. These seven steps include replacing processed foods with natural foods, replacing white flour with whole grain products, replacing white sugar with natural sweeteners, replacing meat and dairy with plant proteins, avoiding products that contain harmful additives and carefully selecting suppliers who manufacture foods with respect for Mother Earth and storing these products in bulk to get the lowest price possible. It’s easy to do and you will love the energy that comes from these positive changes in your nutrition, your food budget and your world view.

The Heart Healthy Cooking program could be accurately called: Seven Steps to a Healthier Diet, or Seven Steps to a Vegetarian Diet, or Seven Steps to Living of the Land, or Seven Steps to Preparedness, or Seven Steps to Elevate Your Energy or Seven Steps to Reducing Your Food Bill. It doesn’t matter which title most attracts you, the plan is the same for all of them. If more than one fills you with excitement that’s even better!

Heart Healthy Cookbooks

Be Good to Your Heart!

Seven Heart Healthy Cookbooks
Healthy Cooking Course

1-Healthy Kitchen Clean Out

2-Healthy Breakfast

3-Healthy Dinners

4-Healthy Breads

5-Healthy Protein

6-Healthy Desserts

7-Healthy Weight

Never buy processed food again!
Follow the Plan in our Heart Healthy Cookbooks!

Millions want to eat healthy
but don’t know how!

The Heart Association recommends the same diet that we teach,
a diet centered around whole foods
that spring from the ground.

This same diet not only prevents heart disease,
but cancer, diabetes and countless other diet-related diseases.

These seven projects make healthy eating
fun, quick, easy and happy!

Start with our FREE ebook!

 

In each project below you will find:

Healthy Kitchen-a PDF cookbook download

-a playlist of cooking videos

-healthy shopping lists

-sources of cheap healthy whole foods

-healthy meals for the week

-recipes and tips

-food producer’s short-cuts

-planning worksheets

.

.
Healthy Breakfast Cookbook3 - Healthy Dinners4-
Healthy Protein

Healthy Desserts Cookbook.

Healthy Weight

Our seven projects will assist you on your journey towards a healthier diet whether you plan to be a strict vegan vegetarian with no animal products at all or simply hope to eliminate meat from a few meals a week.  Our specialty is cooking with whole grains and legumes. If you want to add meat you can always combine what you learn here with recipes from other wonderful websites to create a fun, cheap, healthy menu!

YES! I WANT THE FREE EBOOK!

Heart Healthy Kitchen Plan– Rice and Beans

– Whole Grains, Nuts and Seeds

– Fruit and Vegetables

– Herbs, Spices, Seasonings

– Fun and Cheap, Quick and Easy

– High Energy and Fitness

– Weight Loss and Lean Muscle

 

HEALTHY HEART, HAPPY HEART!

Seven Steps to a Healthy Diet

-Seven Projects

-Seven Video Playlists

-Seven eCookbooks

HOW TO GET STARTED:

-Download the FREE ebook.

-Order one or more of our digital cookbooks.

-Watch the corresponding videos.

-Print the project pages you want to work on.

-Order the corresponding bulk foods.

-Start cooking!

START TODAY!

.

Heart Healthy Cookbooks

by Teré Foster

OUR HEALTHY DIET CHOICES:

Our Healthy Cooking Course is broken down into seven projects that we suggest you complete over a seven week period.  These are permanent changes that are made to your kitchen, your shopping lists and your meals for the week.  Each project is supported by a cookbook and several cooking videos that you can watch with your family to help get everyone in the household on board with the new lifestyle changes.

Start by making simple dietary changes that will reduce the cholesterol that causes strain on the heart.  The benefits of these changes are many.  An increased energy level may be the most exciting benefit that will help to jump-start your weight loss.  Losing excess weight also reduces the strain on your heart due to the fact that for every pound of fat there is an additional mile added to the journey that your blood has to make before getting back to the heart.

Changes like these may be difficult as it “disrupts” the old habits and traditions that may not be serving us well in terms of our health and well-being, however the long-term results are well worth it as we realize that we are setting in motion habits and traditions that will be handed down for generation to come.

We base our diet choices around whole foods that spring from the ground because every plant on earth that produces food brings amazing health and healing to the body. All plant foods are super-foods! Learn to cook your meals with these super-foods and you will gain energy, lose weight, reduce your food bill and prevent diet-related diseases. The best choice for a “heart healthy” diet is a diet of plant foods and of course if it is good for your heart it is good for every cell of your body! A diet of plant foods reduces the risk of heart disease, diabetes and cancer.

Cheap Healthy Meals Quick and Easy

Cheap Healthy MealsWe offer a series of seven projects to assist families towards a healthy diet.  Each project includes an eCookbook, a shopping list, a playlist of cooking videos, bulk foods to order and a live workshop.

In each of the eCookbooks you will find recipes for cheap healthy meals that are quick and easy. By making a few dry mixes we can kill many birds with one stone:

1) Cheap: Buying whole foods in bulk is much cheaper than buying foods that have been processed and made into meals for you.

2) Quick and Easy: All you have to do is add water to make healthy meals in minutes.

3) Healthy: Improve your family’s diet by choosing higher quality ingredients than a manufacturer would use.

Rather than try to include every dry mix recipe ever written I chose the most basic few to keep the shopping list short and the preparation tasks for cheap healthy meals that are quick and easy as possible. When I set up these basic mixes my kitchen was instantly revolutionized!  When you gather the ingredients on the shopping list included in each eCookbook, you will be able to make every meal in the cookbook.

Labels are included in Project 1 for you to print, trim, laminate and place on the side of your containers. You can keep your labeled containers in your pantry or set up a Baker’s Rack like we did because we had such limited space in our kitchen. Having dry mixes in containers that are labeled and organized somewhere near your kitchen sets you up for a successful heart-healthy lifestyle by helping you make cheap healthy meals that are quick and easy every day.

 

Meat and Dairy Corrupted

Vegan vegetarians are correct in avoiding the products found in the grocery store, and absolutely correct in choosing not to kill a living creature when there are plenty of other choices to put on our dinner table.

In all the centuries before us, humans killed animals to stay alive. But now we, “the consumer”, have all our dietary needs supplied for us at the grocery store.  Even though we have plenty of other choices, we provide the meat and dairy industry with an insatiable “consumer” appetite that justifies their practices. The disrespectful and inhumane methods used by the meat and dairy industry to get food to the masses is gut wrenching and stomach turning.  The feed used to “fatten” the animals are as unhealthy for their bodies as it is for ours. The likelihood of disease is constantly present due to unsanitary living condition, creating the need for the antibiotics that cause illness and disease in we who consume their milk, eggs or flesh.

If you haven’t watched Food, Inc, you may not yet be sufficiently grossed out by animal products.  When you see beef, pork and chicken in the meat department of your grocer who have been fattened up for the kill, it’s the same as finding the biggest, fattest man on the street, with pimples and sweaty palms that can barely walk. The greed of the manufactures led them to ask themselves how they could make animals produce even more meat for the “consumer.” This led to the “brainstorm” that came up with hormone shots that cause weight gain at a faster rate. Chickens, that we consume by the millions, are forced to be so fat that they can’t walk and often die of heart failure before they get to the slaughter. The specimen doesn’t have to want to eat, you can just force them.  When we picture it as a human being it is disgusting, but if it’s a creature that can’t talk or complain or bring a lawsuit then it seems to be a practice that is very well received by the “consumer.”  Egg-laying chickens are kept in cages that don’t allow them to move, existing only to lay eggs for the “consumer.”  That’s us!

Now that we have walked through the most horrific scene of torture that we could possibly imagine, can we truly order that double cheese burger or that order of chicken wings, pile lunch meats on our sandwiches or eat steak and pork chops without admitting that we, “the consumer”, are the reason for it all? We buy the product. That’s all there is to it. Without that constant drive to produce more and more meat and dairy for every man, woman and child in every home in America and other “civilized” nations, the meat and dairy industry would have no reason to continue these practices. Most “sins” in the average household pale in comparison to these inhumane practices that they support and condone in order to keep meat and dairy on their table.

The “conscious” person understands that the negative energy circulating in and around these tortured animals will cause illness and disease in those who consume the products they become. How much negative energy is in our food if the source of all meat and dairy is coming from animals that are being treated in this frightening manner? It boggles my mind to think of how much negative energy is being sent into the environment of the entire planet from the hearts and minds of these tortured fellow beings. Do we really think we can escape such negative energy without it returning back upon us in the form of diet-related illness and disease?

We each can do something to change this picture. We can stop buying any and all meat and dairy from the grocery stores. We can stop ordering the endless array of tempting dishes that tantalize the senses and get our salivary glands juicing at our favorite restaurants. I can no longer be part of such a system. I refuse and I hope you will too.

The only answer I have found is to produce my own animal products as mankind has always done for generations of time. I want to keep my own chickens in my own back yard, and give them names so that no one will be tempted to eat our egg-laying pets! I want to have a friendly family milk cow named “Betsy” that gives and gives, with very little needs of her own. All she needs is a patch of grass and she is good to go!  No wonder millions of people worship the cow!

Back when the industrial age caused families to leave the farms and migrate to the cities, the attitude changed towards the work done on a farm. We have been falsely taught in the last 75 years that animals are smelly, dirty, and “low class” and that people of higher classes would not involve themselves with such activities as raising farm animals. Icky Pooh! They carry disease!  But the truth is, everything about farm animals is positive, healthy and happy—being near them, feeling their warmth, allowing them to be part of our every-day lives, fertilizing our ground as they go along, mowing our lawn or pecking up all the bugs that would damage the fruit in the garden. Products from these natural resources in our own backyard actually build health and well-being rather than diminish it. Animal products are not the problem. The problem is we, the “consumer”, allowing manufacturers to provide these products for us on a mass scale, because they don’t do it with the love and energy that we would want transferred to our foods. They don’t love their animals or handle them with care.  Their value is measured by the price they will bring in the marketplace, not by the contribution they make to nature and creation.

Coming to this conclusion, I determined that I would stop buying animal products from the grocery store. I have learned to live without meat, by replacing it with my Mega-Meat recipes or getting my protein from plant sources. I love ice cream. I love cheese.  I love eggs once a week and for baking I need eggs for the unique properties they provide. I decided to learn how to raise them myself, process them myself or find someone who can make them with their own high-energy labors.

These are my conclusions and my efforts to live in a world with a food industry that has been corrupted. Some people think I am crazy to want to raise chickens or milk cows in an suburban environment, but I don’t have time to elaborate on my reasons. I just smile and feel proud of my pro-active problem-solving ideas. My life feels lifeless without animals that exchange food products with me.

 

Healthy Diet or Sweet Compromise?

Healthy KidsMy Whole Foods Kitchen offers a series of seven projects: Seven Steps to a Healthy Diet. Each project includes an eCookbook, a playlist of videos, a shopping list of bulk foods, and lots of cooking instruction. One project is called “Healthy Kids” that includes lots of not-so-healthy sweets, treats and seasonal favorites.

The healthy diet taught in this series can be followed to the level that you choose. Will you choose a strict healthy diet that includes no sugar, no salt, no meat, no gluten, no additives, no GMOs and no fun? Will you transition slowly and allow a few family favorites into your healthy diet even though they may not adhere to your dietary goals? It’s all up to you.

Millions of people already know they want to change their diet, but they don’t know how to make it happen in real life. Our plan is simple, inexpensive and adaptable to your personal preferences.

In my own home we have opted to eat meat on the major holidays and continue those traditions that our extended families hold dear. This makes room for pleasant relationships with those who don’t have the same healthy diet standards that we have. Some vegetarians would feel that this is too great a compromise. However, the real trick is to find your preferences and set your goals, make your own traditions and stick by them while also balancing relationships, close friendships and fostering childhood memories for your children.

Remember food is the center of life. When you cut out too many foods you often cut out relationships and celebrations at the same time. My husband and I are fun loving and love having lots of people in our lives.  To maintain a strict no meat, no sugar, no alcohol, no fun disturbs other parts of our health that we value even more. We found over the years that we are able to maintain a very strict healthy diet all week long if we know that we can plan something fun on the weekends. Eating a heart-healthy diet doesn’t have to mean that you take the heart out of your cooking.

What have you chosen in your household? What are your thoughts on strict vs compromise?  Leave comments below.

Healthy Food Sales Job

Healthy Food Sales Job

istockphoto_13733731-will-work-for-foodI have met many people who have come to my classes who were in financial crisis due to long periods of unemployment. They came to my class to find out how to live on cheap bulk foods. Some of them had stored foods over the years for an emergency. This is the perfect example of the best purpose for having food storage.

There were heart wrenching moments as I taught classes about food storage when people came to my class only to realize that they didn’t put anything away for the rainy day they were now experiencing. They didn’t have any food storage and didn’t have any funds to buy some now, due to sudden and unexpected unemployment. They didn’t have the investment capital to purchase a wheat grinder or a bread kneader, a dehydrator or an extra freezer.

For people in this difficult situation I made a plan to assist those in need. If they are motivated, they can have a healthy food sales job working with me to make people more aware of their need for food storage and for converting to heart healthy cooking. I decided that I would give 50% commissions, unheard of I know, but I want to do what I can to help anyone in this situation who might be willing to use the opportunity of unemployment to do something that will improve the lives of those they talk to.

Heart Healthy Cooking

 

Heart Healthy Gathering

We may not have it all together, but together we have it all!

The goal of a heart healthy gathering is to work together towards better health, happier hearts, better preparedness and greater sustainability for everyone involved.  As a group you can begin to work together towards these goals.

Step 1) GARDEN

Decide which one in your group has the best spot for a garden. If you have more than one, you may choose to plant half of your items in one and half in the other. Divide the cost of the seeds, the supplies, the tools, the cost of the water and the cost of renting a tiller. Some people will have more time than money to invest and some people will have more money than time. That’s okay.

Step 2) WHOLE FOODS

Order the dry foods to set up My Whole Foods Kitchen in each home. Investing in food at this time of uncertainty is the wisest of all investments. Even if you have a lot of gold, if and when times of food shortages come to pass as predicted, there won’t be any food to buy with your gold. Food will always be valuable and will never go out of style. The cost of food has consistently increased for the last 50 years. It will continue to rise as gas and oil prices increase. And you can’t eat gold!

Step 3) APPLIANCES

A cooking co-op can share appliances and pass it from family to family or gather together to use them at the same time. Wheat grinders, food dehydrators, chest freezers, hand blenders, solar ovens, outdoor grills, ice cream makers, water bath canner, pressure cookers, etc. I propose that you take an inventory of what everyone has and then work together to divide up the investments among those in your group for the appliances you don’t have yet.

There may be people in your group that have already gathered most of these items. If they are willing to share them with the group this can be a tremendous advantage for everyone involved. You can move ahead to the purchase of more advanced items such as a generator, a green house, a chicken coop, or a milk cow that can be boarded in a local stable. These items help to create a sustainable food source for everyone involved.

Step 4) DIVIDE AND CONQUER

You may find that keeping a food production schedule is easier if you divide the tasks or meet to do them together. For instance, the production schedule suggests that you grind wheat on Wednesday because it starts with the letter “W”.

Why not have a few people from your group meet you on Wednesdays to grind enough wheat for more than one family? You can also mix up your dry mixes while you are together. If you are an elderly woman who lives alone, you can work with a group to help motivate them to be prepared for emergencies or to eat whole foods. You may not need much food for yourself, but you can gather with a few others who live alone and improve all of your lives simultaneously. Or if you live alone and have a neighbor who looks a little overwhelmed with so many to care for, why not invite her to be in your group and you offer to do some of the cooking for her growing family. So much of the time our later years are lacking the excitement of being needed. We can remedy so many social issues by gathering a group to work with and offering them our assistance

 

If you are interested in creating a Heart Healthy Gathering in your local neighborhood email us: tfoster@mywholefoodskitchen.com

 

 

One-Year Bulk Food Storage

I store large amounts of the exact same list of foods that I used in the Baker’s Rack, but I buy them in bulk and store them in buckets and cases. I then organize these in groupings and labeled them to make logical sense of it all so I can find things easily when I need to refill my containers upstairs.

BUCKETS – 4 gallon buckets are my favorite choice because they are lighter, just 25 pounds, and most grains and beans come in 25 or 50 pound bags. I also like the white buckets because they breathe and are not airtight. Remember grains and beans are alive, but dormant. They need to breathe or they will die and will not be able to sprout. I want living foods that can also be sprouted or planted. I stack the buckets in various shapes to make a corner table or a countertop. Place a table cloth over them and top with a 24×24 tile and you have a useful piece of furniture for a lamp or TV.

CASES OF #10 CANS – Seeds, dried fruits and vegetables and any powdered products must be sealed in #10 cans. These cans come in cases of six. Cases of #10 cans stack to make a table just as easily as the square buckets.

COLLECT ONE OF EACH FOOD ITEM
I collected one bucket of each grain and legume that I have in My Baker’s Rack and one #10 can of each nut, seed, dried fruit, dried vegetable, powders and flours.

To learn more, purchase #2 of the Seven Steps to Conscious Cooking; Short Cuts. This workshop teaches how to give your kitchen a healthy make-over.

Make Your Own Dry Mixes

Set up your own Dry Mix Set Up from MY WHOLE FOODS KITCHEN cookbook. You will see how easy it is to make your own groceries, how much better they taste, how much cheaper they are and how much better you feel. Some families start with these foods to make all the dry mixes in the cookbook. Add these dry mixes to your own grains and beans to make wonderful meals that your family will love.

Email us for the latest price sheet tfoster@MyWholeFoodsKitchen.com. Prices are always going up and we have no control over that. Get what you can a soon as you can.

 

DRY MIX SET UP

specialty items

1 year or more
QTY
Organic Vanilla Powder 5 lbs canister 1 $69.00
Clear Gel #10 can 1 $9.12
Spiff-e-whip #10 can 1 $20.94

Dry Mix Set Up – 1

size Qty price each
Honey Granulated #10 can 4 $21.21
Milk Powder – Country Cream #10 can 4 $18.38
Butter Powder 1 $24.62
Egg Powder #10 can 4 $21.30
Cheese Powder #10 can 4 $19.65
Tomato Powder #10 can 4 $29.03

Dry Mix Set Up – 2

size
Cocoa Mix #10 can 1 $18.38
Apple Drink Powder #10 can 1 $17.07
Cherry Gelatin Powder #10 can 1 $17.57
Beef Bouillon #10 can 1 $21.77
Chicken Bouillon #10 can 1 $21.77
yeast, SAF 24 oz 2 $4.49

Dry Mix Set Up – 3

size
Garlic minced 20 oz qt. bottle 1 $11.10
Onion Powder 16 oz qt. bottle 1 $9.60
Bell Peppers #10 can 1 $15.56
CeleryF/D #10 can 1 $11.49
Mushrooms F/D #10 can 1 $21.41
onions #10 can 1 $11.75

Homemade Dry Mixes

Mega-Meat
Italian Tomato Sauce Mix
Mac n Cheese Dry Mix
Magic Thickening Mix
Dinner Crepe Mix
Flavor Veggies
Chili Seasoning Mix
Seasoned Seed Mix
Ranch Dressing Mix
Cup of Soup Mix
Nut Crunch Topping Mix
Cookie Dry Mix
French Toast Mix
Granola
Waffles
Scrambled Egg / Omelet

Community Connections

Contribution and Cooperation

 

My next step was to organize with other neighbors to create a garden spot and share the responsibilities of a garden. I spent many more hours in the garden than anyone else did, but who’s counting? I didn’t mind a bit. I was grateful to have a place to garden and to have friends to share in the harvest.

I was teaching classes and trying to write this cookbook while also keeping up with all of the self-reliance cooking I was committed to. It was more than one person could do. My husband took up the slack by taking on certain food production projects each week. He loves to make mayonnaise, hummus and tomato sauce. He doesn’t mind whipping up breakfast or dinner as long as I have all the necessary ingredients ready, such as homemade yogurt, pitas, pizza crust, butter, soy milk and dry mixes for waffles, pancakes, crepes, and Mega-Meat.

After a strenuous year of trying to do both teach and keep up with my own home-making goals I found that I wasn’t able to do both. I had to choose one or the other. I had to choose my home and family, of course. That is the whole point of writing the book! I know that if I stop being a producer so that I can go to work to be a successful teacher and business woman promoting my book, I will not be living out the lifestyle I am preaching! So I switched my focus from teaching to filming home videos of My Production Schedule. Visit youtube.com/3DHealth. This turns out to be a better way to demonstrate and teach anyway. I don’t have to advertise. I don’t have to drag all my pots and pans. And I don’t have to supply samples!

Though I learned how to make all of the groceries on my shopping list and eliminated trips to the store, I found that it took great organizational skills to keep track of it all. The makings for each meal had to come together at one moment in time. When I make bread dough I usually don’t have the energy to also make my own pizza sauce and mozzarella cheese for pizza on the same day. I had to pace myself and just do what I can with the amount of time and energy I had. So I made a Production Schedule that divided all the tasks into projects and assigned them to specific days each week so that all the groceries would be ready in time for the meal they were intended for.

My Production Schedule begins Sunday with the soaking of the beans for the week. Then Monday I cook them up. I serve my rotating meals that circle around beans, grains, nuts and seeds for protein instead of meat. If I didn’t get the makings done in time for the meal coming up, we simply waited until the last minute and ran to the grocery store to get that one thing. This is a very low-pressure way to learn rather than waiting until we are in the middle of a food shortage to begin thinking about finding a cookbook and learning how to make our own food. Even if you already have the food stored, it still takes much effort to learn how to cook with them. It is not feasible that this learning curve could take place during a crisis. It is only logical to learn before the crisis comes.

Our lifestyle is getting easier, while our body, mind and spirit suffer. Our life, the only life we have been given, is “carelessly used up” with the task of earning a paycheck to buy the necessities of life, instead of creating the necessities of life with our own hands. The activities that once exercised the body and fulfilled the soul such as digging in the soil, carving wood or kneading bread have all been eliminated and replaced with activities that bring stress and emptiness such as telemarketing or bill collecting.

I made a commitment to myself that I would one day stop shopping at the local grocery store. I am committed to produce everything I am able; beans, cereal, snacks, cheese, butter and bread. I can grow my own vegetables and fruits. I can create foods to replace meat and dairy products. As I became more proficient at producing my own food and more committed to producing rather than consuming, I found that the big jobs could be broken down into smaller, more do-able chores and dispersed over the days of the week. Each time I did any baking or cooking, I multiplied my efforts by making enough for the whole week rather than just enough for one meal for one day.

Using My Rotating Menu, I knew exactly what I was going to make each week. Now, with My Production Schedule, in the Part 3 of this book, I filled my refrigerator and freezer with meals I made ahead. With a lot of planning and experimentation I was able to gather and store the foods I was using regularly, to eliminate time spent shopping each week. I was able to come up with dry mixes for anything that I made often, to eliminate the preparation time for each meal. I was able to make bread for the week knowing exactly what kind of bread I was going to need for each meal that week; pitas, pizza crust, subs, rolls, etc. I was able to plant a garden and produce fresh vegetables and fruits and even freeze and dehydrate some ahead for later in the season when the garden would be resting. I was able to make replacements for meat and dairy products for the week with plant sources by learning to make soy milk, almond milk and mega-meat. Each step I learned to do, gave me that much more variety to offer my family and improved my family’s health significantly.

As my life became more and more complicated with the expos I was attending and conferences I was offering and books I was writing, my husband took up the slack, taking the responsibility for all of the regular production schedule that I had been doing. The kids pitched in too. Then my husband landed a job out of state and had to be away. All of my food production came to a screeching halt. My garden needed watering. My beans weren’t getting cooked. My mail was stacking up and my emails were out of control. I had deadlines to meet and no one to help.

This situation made it so real to me that if we were ever going to be able to keep this up, we need a community to work with. We can’t do it all. If we are going to go back in time, so to speak, to make our own bread and our own cheese, milk our own cows or raise our own chickens, we must also go back in time to an interdependent lifestyle where everyone worked together. We must have support and assistance. If the cow needs to be milked and I have to be teaching a conference in another state, I must have neighbors and friends who are equally invested in the cow who will milk the cow!

This is when my mind went to work designing and planning a community that would work together and pool all the skills, energy and resources they have for the good of all. It’s not a new idea. It’s an old idea that has been lost because we don’t need each other anymore. We can go in and out of our homes and never say hello to our next door neighbor. Everything we need it at the superstores. We can go in and out of a superstore and never run into anyone we know. With automated check-out stands we do the whole thing without speaking to another soul.

I wrote a plan that I hope will start the conversations going about creating a more interdependent lifestyle. I know I need people in my life, and I can’t be the only one that does. As I talk to people about the ideas I have been kicking around, every one of them have said they thought about the same thing. It is on the hearts and minds of the thinkers of our society. We know that some parts of our society are changing drastically. Our cities, as they are designed today, may not be the best place to be if and when food shortages begin and civil unrest arises.

In the midst of this revelation about community that was coming to me, the city was doing some repairs on a water main in our neighborhood and our water had to be turned off the whole day. The whole street had its water turned off. I couldn’t run next door, establish a friendship with a stranger, to use his bathroom or to wash my face or brush my teeth, because his water was off too. It suddenly occurred to me that a crisis could come at any moment that cut the water off for a period of time and if everyone in the neighborhood has their water off at the same time, we would all be in a lot of trouble. Water is the one thing that you cannot do without—even for a short time. I bought four 50-gallon barrels several years before this when I first started learning about self-reliance. They are full of water and ready to use in my garage. I was the only one on my block that had water for this minor reality check.

I began to gather with other families to experiment with an interdependent lifestyle. My garden buddies and I worked together to make meals straight out of the garden. My friend made zucchini relish enough for both of us. I made salsa and tomato sauce for both families. This greatly increased what we could do with our own time and productivity. This is when life starts to get interesting. This is the secret to world hunger. Not mass producing for the entire planet so that they don’t have to do anything but shop, but instead increasing individual self-reliance and interdependent production to assist each other to have more time and energy for greater things than just eating!

There is nothing more therapeutic than digging in the soil, breathing in fresh air, getting sun on your face and eating fresh produce from your own garden. This is the exercise that improves health in body, mind and spirit. This is the well-being that you can’t bottle and sell as a medical cure even though it is more effective. Combine this with the sense of community that fills the soul when many people work together, nothing else can compare. This is what we were intended to do with our time, our energy and our strength.

I worked together with my neighbors in a community garden. We found an elderly gardener who could no longer continue to keep up with her beautiful garden and yard. She was an extraordinary gardener with all the tools we could ever want. She had planted and nurtured grapes, figs, apricots, mulberries, pomegranates and a large, well fertilized garden spot. When she went to live with her daughter, a few families helped her by taking care of her yard and keeping it watered. She in return allowed us to garden in her garden spot and reap the fruits of her years of labor that went into preparing and establishing that little piece of ground. It was a win/win partnership.

By working as a group we added even more therapy to the garden experience by learning to work together, sharing and being generous with the riches that come from the sweat of our brow. I loved it! Look around your neighborhood. There may be a situation close by where you can garden with a community of like-minded people or bring new life and vitality to an elderly neighbor’s yard. Or if you have plenty of garden space, why not invite neighbors and friends to work with you to create something far more spectacular than you would be able to do by yourself. There are those around you who have no land to work with and would love an opportunity to learn how to garden.

We found another spot of ground that was up to our waist in weeds and seemed to be abandoned. My friend, Deborah Curtis, said this little spot of ground “called to her” every time she walked her children to school. With a little detective work she was able to contact the owner of the abandoned property and get permission to garden there. They had access to irrigation water that came every five days for a yearly fee.

We paid the fee, cleaned up the yard and dug ditches to distribute the water as it came into the yard. Many families worked together to dig the long ditch that took the water from one end of the yard to the other. A community filmmaker stopped by to film what we were doing and ended up putting his camera down and grabbing a shovel. There is something contagious about gardening!

I wanted to have enough tomatoes to bottle salsa for the year. For our family that would be 24 pints. In order to have so many ripe tomatoes at one moment in time you have to plant 20 tomato plants or more—way more than one family would need. If there are more families involved, they can plant 20 tomato plants together and then harvest them in turns to make all the salsa or tomato sauce they want at one time.

I made a goal for my family to eat out of the garden entirely as long as it was producing a bountiful harvest. I allowed myself absolutely no trips to the store to buy produce. We ate gourmet meals every day of the week. I abandoned all my food production such as making bread and cooking beans. We didn’t need so much food. We were able to create meals from the garden without much else added; chili rellenos, colorful salads, stir fry, spaghetti squash, or pizza topped with tomato sauce made from garden tomatoes, garlic, onions, basil and oregano. It was food heaven.

I planted new seeds as soon as my plants were done producing. This keeps the garden at its maximum production at all times. Next, I made a goal for myself to keep things growing in the garden during the winter months. Potatoes, carrots, beets, turnips, onions, garlic, spinach and bok choy are able to live and survive mild winters. I also found out that Winter Wheat is planted in the fall and harvested in the Spring. I have so much Winter Wheat in my food storage, I felt like I had to try planting some. After all, if one grain of wheat produces 20 grains, then one bucket produces 20 buckets. Where will you find better increase from any other investment? If I could plant the whole foods I had stored, I could replenish my stores without spending any money in the years to come. That sounded very intelligent to me. I wanted to try it.

My trips to the store were diminishing significantly. We were down to a few grocery items that we were not able to produce; eggs, milk, ice cream, butter, cheese, honey and chips! I realized that in the Old Testament God promised a land “flowing with milk and honey.” That means a land that had cows and bees. I began to wonder, though I lived in a city and didn’t own land, how I could reap the benefits of a “land flowing with milk and honey.” I decided that our garden area would have to expand to produce some of these products. I fenced off a small area in a shady corner of the yard where we gardened and got three chickens about half grown. In a few months we have more eggs than we could keep up with. Next, I have my eyes on a bee hive set up as soon as we got the money. I want that ¾ cup of honey for my bread each week and 1¼ c honey for my granola once a month or so.

Finally, I talked around to people in my community to see if anyone else wanted to own a milk cow with me. People thought I was crazy. I looked into boarding a cow at the nearest horse boarding stables. My plan was to split up the boarding costs, the feeding costs and the milking chores. A cow has to be milked and fed twice a day. That is 14 cow chores a week. If 14 people owned the cow with me, we could decide which milking we wanted each week and be satisfied with the amount of milk that came from that one milking. If there was a larger family, they might want to buy two shares of the cow and milk twice a week.

I chose to set my sights on a cow instead of an easier animal such as a goat or sheep because I wanted the cream more than I wanted milk. I believe dairy products—especially cream, have gotten a bum rap in the last few decades. If God blesses us by giving us a land flowing with milk and honey, then milk can’t be detrimental to my health in moderation. As with anything, it is the over-indulgence that causes health problems, along with the lack of exercise and the lack of fresh produce in our diet.

I felt sure that I would find a way to have a warm, giving milk cow and I know it will add so much to our lives. Not only will she supply milk and cream, but she will bring us self-reliance to a much greater degree. One of the students that came to my cooking class, Harmony, knew someone who had a milk cow about 20 minutes out of town. She arranged for us to go out to meet the cow and see if we wanted to buy her. We decided to visit her and milk her once or twice a week and get a feel for how much milk or how many “milkings” we would actually need for our families. We planned to make all of our own dairy products and no longer purchase these items at the store. This would eliminate from our diet the denatured dairy products full of harmful antibiotics and hormones that we find at the store. We love the cream that rises to the top and the smooth sweet flavor of unpasteurized, un-homogenized, fresh, whole cow’s milk. We learned that some people who were allergic to store-bought milk could drink fresh milk without symptoms.

As my vision for the community cow expanded, I started to see why our country is not doing well on so many levels. The economy is slowly declining because we are not doing what we always did before. We are not owning land and providing for our basic needs from the land. Instead we are paying rent or mortgage payments that require cash currency. You can’t pay your rent with the extra tomatoes from your garden anymore.

This is when I saw for the first time that we need to reform our economy to take a few steps back in time. As we began to create automation and transportation we won the race but went sailing past the finish line and didn’t stop. The finish line must be where maximum human health and happiness lies and where there is abundance for all. If we automate ourselves out of having a garden, we lose more than we gain: sunlight, soil, fresh foods, camaraderie, self-reliance and satisfaction.

This is true in so many aspects of modern life. When we have transportation, we no longer walk long distances and then suffer the health consequences of inactivity. When life is so easy, we no longer need each other to survive and therefore lose the relationships that are built on interdependence. If we are separated from everyone else and no longer believe it is any of our business if people on the other side of town go hungry or in some distant land people are suffering from starvation, what did all of our automation and advancement gain for us?

Interdependence is my plan for a community that is self-sustaining, off-the-grid, humanitarian with the one and only goal of ABUNDANCE FOR ALL. When you set your sites on abundance for all and not just abundance for your own household your decisions and choices change drastically. I loved writing this book as much as people seem to love reading it, because it is my proposal to an intelligent society to create a better life for ALL, not just for ourselves. In so doing, life becomes better for ourselves as well. Do you prefer living on a planet where everyone is doing well or where some are starving and some are obese? All of us would be much happier living in a world where there is abundance for all. (See 3DCommunity.Us to order the book Interdependence).

 

Community Gardening

My first year of community gardening, since I was just learning, I took one section of the garden and my neighbors took the other sections. My second year, however, in a new situation with new garden buddies, I persuaded them to garden as a community rather than in separate individual sections. This gave us more space to work with to be able to plant a greater variety of plants and eliminated the duplicates of the same plant. If everyone is assigned their own area, they each have to plant their own zucchini when one bush of zucchini is more than enough to feed several families. They each have to plant a cherry tomato when one bush is enough to feed several families. This makes sense to me. Why work separately and repeat the same effort over and over again when you can work together and divide the harvest?

Another reason I wanted to join the garden into one instead of separate sections is because they told me a story about one of the families who dropped out mid-season for personal reasons last year and didn’t weed their area. It became an eyesore and didn’t produce because it didn’t get necessary water or attention. This family didn’t say why they weren’t coming, but made excuses and apologies. Because they had established separate areas, no one felt they had the right to step in and take that part of the garden. It was awkward and resulted in a lack of productivity of that part of the garden. When this same family wanted to be involved again the next garden season the others warned me that this family would not do the work, though they seem to have an interest in being part of the group.

To me the answer was simple, and luckily they all agreed. If we all plan the garden together and combine finances to pay for the seeds, plants and supplies, and work together to put it all in the ground then about the time some families lost interest is when the biggest part of the work has been accomplished. I saw that as a plus rather than a minus. If the family drops out again mid-season then there will be more for us! It turned out to be just that way and there was plenty to share with the family who lost interest come harvest time.

I believe we have to get out of the mentality that there is not enough to go around. The garden vividly demonstrates that there is so much to go around. The harvest is always enough to create abundance for all. We ended up giving beautiful, colorful, fresh fruits and vegetables to neighbors and friends that didn’t help at all. So what difference does it make how much time one puts in more than another? Everyone benefits no matter how it all plays out. It’s true that many families will “dig in” and help at the beginning and then lose interest. I always put more hours into weeding and maintaining the garden than anyone else, but that is because I wanted to. I loved every minute. I was grateful for the garden spot because where I lived didn’t have a garden spot. I was grateful for any help I got. What is the alternative? Get fed up with people for not helping and go garden by myself? What did I gain? I have to do the whole thing myself and will still end up giving much of it away to people who didn’t take part in any of the work. But now I have to pay for all the supplies, prepare the spot myself, do all the planting, watering, weeding and reap an abundant harvest and give much of it away. Yet so many people feel better about this plan than giving their harvest to people who didn’t help “enough”. It is all about letting go of expectations and letting people do what they want. And feeling free to spend the time you want in the garden without feeling obligated to do more than you are able. If you can’t keep up with it all, then there will be more weeds than you want. It’s not life or death. Maybe it will motivate one of the other families to “dig in” and help.

The following year my own life and priorities changed while I was writing the book, Interdependence, and I was the slacker that didn’t come to the garden much. But I didn’t feel a bit guilty because I had helped to pay for the water and supplies. I tried to get there more often, but I was immersed in creativity and loving it. My focus had to shift that year in order to progress in my own life. Life is always changing. The trick is to cooperate and support people during their shifts and let them support you during yours. If enough people are working together it won’t have such a huge impact if one person is not focused for a period of time.