Tag Archives: organic

Lymes, Menus / Recipes

Breakfast, Health and Healing Part 1

Leave a comment

Over the years I have been amazed at the food choices some people make.  I have had acquaintances with women who are skinny as rails, spend hours in the gym, go home and eat 1/2 of a chocolate cake.  I’m not kidding!  I on the other hand can spend hours at the gym, eat salads 3 meals a day and gain weight.  I’m serious!

With Lyme disease, I have found it so painful at times and the exhaustion so extreme that cooking anything seemed daunting.  I know I’ve said it before, and I’ll say it again… I praise God for a husband and children who love me enough to take over the “mom” duty of cooking over the last year.  They not only cooked, they also prepared healthy meals following the directions I’ve given them over the years.  Even as teenagers, their rebellion  against food is usually against the bag of organic gluten free cereal.  They are becoming more and more against cereal and enjoy their eggs, yogurt and a pancake once in a while.  You could say they typically complain if it’s not cooked or prepared just prior to eating.

Research after research shows how unhealthy our food choices are in this country.  We have GMO’s and many other toxins in our water, vegetables, meats and fish.  So what is one to do?  Learn, read, study and educate yourself.  I am quite confident that my own battle with Lyme disease and all of it’s wonderful co-infection friends will only be won if I stay on track and continue to try to build up my body with nutrition and not give in to the foods that can make my mouth water at the name or smell.

Since I had the B12 shot, changed my meds around, and made more significant changes in my meal choices,  I have been increasingly finding myself better each day.  I have moments of fatigue, so I rest, I have moments of pain, so I evaluate my diet or activity level and I make more changes.  I thought I would share what a typical day of my diet looks like, since it only changes slightly.  Today, we will start with breakfast.

A pint of juice from fresh vegetables provided by my own garden and our local CSA that is now in full swing.

photo 2

Now, I began juicing each day broccoli, kale, spinach, carrots, celery and cucumbers.  I felt great about 2 weeks into it and then I crashed.  I learned from a friend who is in the medical field and who also has health issues of her own that if one is hypothyroid caution should be taken with cruciferous vegetables.  It dawned on me that I had read that early on in my diagnosis of adrenal fatigue and hypothyroidism a number of years ago.  So, I read up on what is safe to eat and for the last two weeks I have once again been feeling that my energy is better.   I am quite certain that the nutrients released out of the fiber has helped my body regain the vitamins and minerals it needs to help heal itself.  When I have to miss a day, I certainly feel it.   Here is my daily juicing recipe (all organic):

bunch of celery – Known to be an antioxidant, helps with inflammation, contains Vitamin C, B1, B2, B6, and also potassium, folate, calcium, magnesium, iron, phosphorus, sodium and many amino acids.   Some caution is taken due to the sodium content in celery.

1/4 large cucumber – aids in digestion, helps with hydration, has been found to fight cancers, is also a good source of  the B Vitamins

 beet greens – vitamins C,  A, and K, protein, phosphorus, zinc, fiber, magnesium, potassium, copper, manganese, calcium, iron

organic pre-cooked beets – lowers blood pressure, fights inflammation, Vitamin C, minerals, detoxifies

carrots – beta carotene, Vitamins A, K, C, calcium, potassium, copper, B6, folic acid thiamine, magnesium

cilantro – detoxifying, phytonutrients, antioxidant, is used as an anti-septic, fungicide, aids in digestion, has Vitamins A, C, K and B as well as calcium an potassium

swiss chard – used as an antioxidant, beta carotene, Vitamins E, C, zinc, lutein, also helps in regulating blood sugar levels and is a good source of calcium

dandelion greens – Vitamins K, C, B6, thiamin, riboflavin, calcium, iron, potassium, manganese, zeaxanthin, folate, magnesium, phosphorus, and copper

1 lime – Vitamin C

I also eat a gluten free, rice free Glutino English Muffin.  Toasted twice, and on both halves I put 1 TBS each of Coconut Oil.  Then I sprinkle Maca Powder on one half with an organic soaked and dried nut butter on top.  The other half gets a TBS of my raw honey.

This mornings addition was left over Avocado Cucumber salad.  Consisting of:

Sliced and de-seeded cucumbers, avocados, fresh chives chopped up, fresh garden cilantro chopped finely, and two limes which I cut in half and squeezed on top.  Add a little salt  and stir.  The family like it and it was so healthy.  I was glad there was some for breakfast.

photo 1

 

Gardening, Household Helps

Sherry Sherry Quite Contrary, How does your garden grow?

1 Comment

A Girl’s Garden

Robert Frost (from Mountain Interval, 1920)

A neighbor of mine in the village
Likes to tell how one spring
When she was a girl on the farm, she did
A childlike thing.

One day she asked her father
To give her a garden plot
To plant and tend and reap herself,
And he said, “Why not?”

In casting about for a corner
He thought of an idle bit
Of walled-off ground where a shop had stood,
And he said, “Just it.”

And he said, “That ought to make you
An ideal one-girl farm,
And give you a chance to put some strength
On your slim-jim arm.”

It was not enough of a garden,
Her father said, to plough;
So she had to work it all by hand,
But she don’t mind now.

She wheeled the dung in the wheelbarrow
Along a stretch of road;
But she always ran away and left
Her not-nice load.

And hid from anyone passing.
And then she begged the seed.
She says she thinks she planted one
Of all things but weed.

A hill each of potatoes,
Radishes, lettuce, peas,
Tomatoes, beets, beans, pumpkins, corn,
And even fruit trees

And yes, she has long mistrusted
That a cider apple tree
In bearing there to-day is hers,
Or at least may be.

Her crop was a miscellany
When all was said and done,
A little bit of everything,
A great deal of none.

Now when she sees in the village
How village things go,
Just when it seems to come in right,
She says, “I know!

It’s as when I was a farmer——”
Oh, never by way of advice!
And she never sins by telling the tale
To the same person twice.

Weekly Update:

The garden tower is providing our lettuce, spinach, bok choy, swiss chard, cabbage, kale and soon our fennel.

 

 

photo 2

The beans and peas are growing taller by the day and will soon provide a welcome addition to our table.

photo 1

The tomatoes and tomatillos are growing taller and I had to put in the tomato cages.  I’m hoping they hold up to the weight since they are not in the ground.  Surprisingly the ph is staying within range even with all of the rain.  I like this kind of gardening.  🙂

photo 3

They survived the strong storms, high winds and hail the last few days.  The old garden holding the radishes, onions, carrots and beets is already providing radishes for our salads.

Household Helps, Menus / Recipes, Why?

Honey Anyone?

4 Comments

Proverbs 24:13 (ESV)  My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste.

Exodus 3:8 (ESV)  And I have come down to deliver them out of the hand of the Egyptians and to bring them up out of that land to a good and broad land, a land flowing with milk and honey, to the place of the Canaanites, the Hittites, the Amorites, the Perizzites, the Hivites, and the Jebusites.

Matthew 3:4 (ESV)  Now John wore a garment of camel’s hair and a leather belt around his waist, and his food was locusts and wild honey.

I have been looking forward to having bees for several years.  In fact, I even bought the kids a book on bee keeping for Christmas one year.  They knew it was more for me, I was just trying to rope them in to my dream.  Last year, I was thrilled to be able to buy my own bees and set up my hive.  Although they died this spring and I am trying to built upon an old hive in the woods, I was able to harvest the honey out of my original hive and scrape out the wax.

It took a week for me to complete the process and a week without being able to use my kitchen island, yet I would say it was worth it.  Oh how sweet it is.  I am praising God for His most delicious and creative creation.

Here is what fun I’ve had in the last week:

First, I scraped the frames into a plastic bin.  The frames that had honey I scraped into a colander over a large bowl.

photo 5

 

The combs that did not have honey I put into an old crock pot and turned on low to melt down.

 

photo 4

 

Once the honey dripped out of the combs in the colander I strained the honey that was in the catching bowl through a small mesh hand held colander into a half gallon jar.

 

photo 2

 

I cut the top off of an empty 1/2 gallon cardboard container of almond milk and cut up an old white t-shirt rubber banding the piece of shirt to the top of the container.  I then poured the melted wax out of the crock pot into the container using the shirt as a strainer for any of the paper comb that did not melt.  When it all cooled I cleaned out the pot discarding the waste comb and cut open the box to find a beautiful clean block of beeswax.

photo 1

The kids want to know what I’m going to use it for and I told them it will be used for either candles or lip balm.  They are opting for the candles, I’m opting for the lip balm.  A friend of mine from TX gave me a wonderful lip balm las week she made out of beeswax, essential oils and coconut oil.  I’m hoping to get the recipe from her when she returns back home.

When I can taste the sweetness of the honey, and smell the aroma of the beeswax, I no longer fear the disease that has consumed my life over the last year.  Nature is amazing.  God is amazing!

Lymes, Menus / Recipes

Sherry’s Quick Mayonnaise

2 Comments

photo

Many times I am quite surprised at the lack of information people have regarding the food they eat.  For example, many do not realize the hazards of GMO’s,  high fructose syrup, MSG, soybean oil, margarines, preservatives, dyes, flouride, farm raised fish, conventional beef, chicken, fat free ingredients,  etc.   The list goes on and on.  In the age of technology all it takes is the push of a button and one can experience information overload.  Is all of the information you read accurate?  No.  Is all of the information you read possibly out to sell you a product?  Yes.  Can you be easily misled by information?  Yes.   That being said,  my philosophy is to look at the sites that hold credibility by posting their resources from where they themselves found their information.  It is also possible to pull up research done at Universities or through research firms that have published their findings.

That being said, our family only buys organic products and when possible we make everything from scratch.  I’ve taught my children how to cook and how to creatively make lunches out of leftovers and healthy breakfasts that consist of non sugar non cereal ingredients.  Rarely do they eat cereal or sandwiches.  On occasion they do like a gluten free organic shaved turkey sandwich or even an albacore tuna sandwich (bpa free can wild caught tuna).  Mustard is okay as a condiment option, however, their favorite is mayonnaise.  Have you seen the ingredient list on a jar of mayonnaise?  I used to buy an organic brand that was made with coconut oil, however at $15 a jar, I just couldn’t stomach paying the price any longer.  About 2 years ago a friend found a recipe made with the coconut oil and I began making it myself.  The family however, after a time, just plain old got sick of the coconut flavor so I began learning more about oil choices and changed the recipe to the families liking.

By making our own, we are also able to make other wonderful dressings that satisfy the need for something more creamy.  With this recipe we dress cole slaw, potato salad, salads and more with just a change in the seasonings.  Flavored mayonnaise is also great depending upon the sandwich.

Hope you’ll give it a try.

Sherry’s Quick Mayonnaise  (makes a little over a pint)

1 whole farm fresh egg

2 farm fresh egg yolks

Sea Salt to taste

1 TBS Organic Dijon Mustard

1 tsp Organic Apple Cider Vinegar

(Optional additions depending upon what you are making it for:  Wasabi powder, variety of herbs, anchovies, dash of cayenne pepper, dried mustard, turmeric…)

Place all ingredients above in a food processor and process until completely mixed.

Make sure when you begin pouring the oil in, that the processor is on. Do not stop the processor while adding the oils.  There should be a cup with a hole in it in the top of the food processor. This is where you will slowly pour in the oils.

Please note: the slower you pour in the oil, the better your mayonnaise will be. The oils will separate from the other ingredients faster if you pour the oils in too quickly. This is the secret.   Slow…

1 – 8 oz.  bottle of Almond Oil, Olive Oil,  Avacado Oil,  Grapeseed Oil  (These are the ones I use and I like the flavor.)

1 – 8 oz. bottle of another oil  (use a second oil from the list above)

I usually store the mayonnaise in a jar with a lid, not plastic, in the fridge.   Enjoy!

Little Tidbits:

Partially Hydrogenated Soybean Oil – manmade fat; known to cause cellular disruption in the body; obesity; reproductive problems; heart disease; US grown soybeans are 90% genetically engineered;  soybeans contains Omega-6’s and can lead to inflammation; soybeans contain phytates which block the absorption of minerals; affects negatively on the thyroid;

(References: http://articles.mercola.com/sites/articles/archive/2013/01/27/soybean-oil.aspx http://www.lewrockwell.com/2013/01/joseph-mercola/soybean-oil-one-of-the-most-harmful-ingredients-in-processed-foods/)

Avacado Oil – reduces inflammation and oxidation; helps to fight against free radicals; studies show it kills cancer cells; contains more vitamin D than Olive Oil; contains carotenoids that help fight cancers;

(References:  http://healinggourmet.com/article/avocado-oil-the-healthiest-cooking-oil-youre-not-using-yet-853;   http://www.naturalnews.com/027509_avocado_skin_health.html )

Olive Oil – rich in monounsaturated fatty acids; reduces inflammation; reduces chances of heart disease and hypertension; lowers risk of depression; may reduce breast cancer risk; may reduce risk of stroke in elderly; helps to maintain healthy cholesterol levels; helps to protect liver and pancreas; 

(References:  http://www.medicalnewstoday.com/articles/266258.php;  The research is numerous… take a look.)

Almond Oil – High in Vitamins E & D & K; helps with digestion; protects and maintains healthy brain tissue; reduces LDL and aids in raising HDL; helps in protecting the skin; reduces blood pressure; aids in protecting from heart disease; rich in folic acid; high in minerals; contains anti-oxidents; 

(References: http://www.medindia.net/patients/lifestyleandwellness/health-benefits-of-almond-oil.htm;  http://www.livestrong.com/article/119876-health-benefits-sweet-almond-oil/;  http://www.seedguides.info/almonds/)

Grape Seed Oil – full of anti-oxidents; lowers LDL; may help to inhibit cancer cell growth; helps with acne; may help in PMS symptoms; may help with cavities; can be cooked at higher heat without releasing free radicals unlike Olive Oil; 

(References:  http://www.livestrong.com/article/406768-the-health-benefits-of-grape-seed-cooking-oil/;  http://www.homecookingadventure.com/articles/grape-seed-oil-benefits)

Keep in mind that you need to do your research.  Not all oils are alike and you need to understand each one and how to keep them from spoiling.  Note also that there is a great amount of information available.  Choose wisely what works best for you.  

Know what it is that you are putting in your mouth.  

 

 

Menus / Recipes, Why?

Waffles & Leftovers

3 Comments

IMG_1397

When the kids were little, we had fun with breakfasts.  We had muffin Mondays, Twisted Tuesdays (which could be anything from omelette’s to yogurt), waffle Wednesdays, thankful Thursdays (again, either eggs or yogurt) and french toast Friday’s.  As years have gone by and they are getting older, we still don’t eat much cereal and eggs are usually the breakfast choice.  Unless of course, mom is having a good morning and we change it up a bit and make either muffins, crepes, or waffles.  This morning, I felt pretty good and was able to make my husband an omelette and the kids waffles.

As I served them up, our son announced that he really wasn’t looking forward to waffles as they “usually have no flavor and honestly just don’t taste good”.  This mornings however, were “delicious and were the best ever”.   When they asked me what I did different I told them that “I think it’s better you don’t know and then you’ll keep on enjoying them”.  Of course, that only made them really want to to know what was in them   so I informed them that the left over sweet potatoes they’ve avoided for two days were discretely placed in their “delicious” waffles.   Our son had already assumed there was a vegetable in there somewhere.  After all, when they were little I used to add things like carrots and zucchini to their muffins and either cut up prunes, dates, or apricots to their pancakes.  Who needs chocolate chips in pancakes when you have apricots?  🙂

Anyway, I thought I’d share the recipe for those of you looking for something really yummy and easy to make.

Waffles & Leftovers (this made 5 waffles)

In a blender add the following ingredients in the order given and blend until smooth:

8 farm fresh eggs

2 tsp. organic vanilla

1/2 C. raw honey,

2 tsp. organic apple cider vinegar

1 C. precooked organic yams or sweet potatoes

2 tsp. celtic sea salt

2 C. Organic Almond flour

2 tsp. baking soda

2 TBS. variety chopped presoaked, dried nuts

1 TBS. shredded organic coconut

Make sure you have a hot waffle iron that has been lightly oiled with either lard, grape seed oil or a coconut oil.  Pour your batter in the waffle iron, close and set timer for 3 minutes.  If you have a waffle iron that turns over, I usually pour in the batter, set the timer and turn over immediately, then turn it back when I have about 1 minute left.

What is wonderful is fresh or frozen cut up fruit to place on top of the waffles with a little butter.  Who needs syrup when you have fruit?  🙂

Household Helps

A Natural Approach

2 Comments

image_1

Last year we were on vacation and my daughter and I entered into a store that advertised itself as being a “natural” bath and beauty store. Being that we use all natural products I was actually very excited and the colors and smells were delightful. First clue that it really wasn’t natural. As we entered the store there were soaps, shampoos, bath salts, bath sugar scrubs and oils. The word natural on the wall in big bold letters was just shouting out to us, “try me, I’m safe to put on your skin”. Well, we obliged and began testing some of the products. The salts and sugars that you rub on your skin were amazing when you washed them off. Our hands felt like silk or like the skin of a newborn.

As my daughter looked around, she came upon a cream that she really wanted. The smell was fantastic and the cream itself was more of a butter texture that was smooth and felt nice on the skin after the salt scrub. We turned the jar around to look at the ingredients, which we should have done the minute we walked in the store, and let’s just say it was far from natural. The ingredient list was long with great big long words that needed a dictionary to pronounce. One of the ingredients I recognized and I told my daughter that I read about it on a list of things to avoid due to cancer. She of course, being the beautiful smart 13 year old she was at the time, informed me that I was paranoid and needed to quit looking at lists like that and enjoy the fun smelling creams and toiletries that could only enhance the aroma we were already putting off. (Not really, after all it was over 85 degrees at the time.) That being said, I whipped out my phone and told her I would enjoy how I smell, enjoy my life without the product, and gave her my phone with the product description. I told her that if she wanted it, she needed to read about the ingredient first, and I was not going to buy it for her. She politely read it, of course this is after the long drawn out sigh, gave me back the phone and put the cream back on the shelf. I asked her why she wasn’t buying it and she informed me she wasn’t putting that on her body.

What did she read? Well, my daughter got an education about much more than just creams that day. The information I pulled up said that tumors and fast growing cancers were detected in trials using this particular ingredient. It also said that anyone handling the ingredient should not breath it in, nor touch it with bare skin. It went on to say that in small amounts this particular ingredient has been used in various consumer products for adults and children, as a preservative. Yes, it really said that. Used as a preservative, even though in the first paragraph it advised upon protecting ones self from direct contact. My very smart 13 year old, turned around, looked at me, and a discussion ensued about how natural doesn’t always mean natural. That you have to read ingredient lists. We also discussed how even in small amounts, ingredients that are known to cause health issues, can harm us just for the mere fact that we don’t use small amounts of those products nor do we use them just occasionally. After all, a dime size dollop of cream will not cover your body once a month. Between cancers, endocrine disrupters, learning disabilities in children, neurological disorders, etc., I think avoiding unnatural products is the way to go. So, the end of our shopping in the “natural” bath and body store ended when we found one sugar scrub in the store that had only 3-4 known ingredients in it, and that is what we purchased. As for the cream, we went home and followed up the scrub with some coconut oil.

Over the years, I have switched out all of my cosmetics from toxic to more green and safe alternatives. There are websites online that will list the toxicity levels of all your favorites. It’s not easy finding products that match the colors you like or the coverage you like, I admit, it takes time to find a pleasing alternative.

Although I still color my hair, I try to choose healthier alternatives in the products used. Talk to your hair dresser and see if he/she is willing to work with you using more natural organic hair care products. It’s been quite a while since I’ve used products to keep my curls and shine my hair.

As for creams and astringents, there are organic and inexpensive items that work great. For people with skin that has acne or that is oily, a great facial wash is a bar of black soap. You can buy it by the pound online very inexpensively. Make sure you get it from a fair trade company. Black soap is made in Africa and takes days to make. It’s made of leaves and plants that are non toxic. If you find black soap in a liquid, beware, it’s not the same and it’s likely made of some form of chemical.

You can safely use apple cider vinegar as an astringent, yes it smells nasty yet it works for bacteria. You can also use it under your arms to help cut down on the bacteria in the arm pits. Apple cider vinegar is a safe natural alternative to cleaning as well. Great for sinks, tubs, counters, floors.

Coconut oil has so many uses. You can use it on your skin as a cream, you can use it as a mouth wash as long as you expectorate it into the garbage not your sink, or you can use it on a babies butt as an alternative to diaper creams. Coconut oil is a healing alternative that helps with burns and skin irritation as well. Nursing moms will find healing that is more natural as well. Coconut oil can also be used as a conditioner for the ends of your hair. Claims are made that it helps with taming the hair in the summer.

Baking soda is also great as a toothpaste, powder under the arms, and an alternative to chemical cleaning solutions. It also is a great wash for vegetables. I’ve read that you can also use it for a shampoo. (I’ve tried making my own out of other products, and was very disappointed. I buy organic shampoos now.)

Essential oils are great for shining up your granite counter tops, great for helping the laundry to smell nice, and are great alternatives to any chemical spray that is supposed to help your home or car smell better.

Did you know you can make your own laundry soap? It’s less expensive, easy to make and cleans just as well as the commercial brands without the chemicals. There are many “recipe’s” out there. For the most part they are all the same. The only thing to remember is that you need to stir it up before using it. Use an essential oil in addition for a clean smelling load. Some of the ingredients used for the laundry soap will also do well for your dishwasher.

If all else fails and you don’t have the time yet can afford it, buy organic. Stay away from “natural” and go for certified organic. There are food co-ops available all over that are more affordable than the local grocery store.

Lesson of the day: Read your labels! Learn about the products you use daily and see how they can affect your body. Always remember that whatever you put on your skin, does soak in and enter into your blood stream. If there is something you can change and have the ability to change, then take a chance and see if you notice a healthy improvement.

Menus / Recipes

Healthy Eating starts in the Home

Leave a comment

img_7885.jpg
Genesis 1:29
And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.

People ask me quite often how long have I been eating healthy and organic. I tell them it’s been a 20 year journey. Honestly, it began just after my husband and I were married. I read a book that helped me to see beyond what I thought I knew about food. To add to that book, my cousins soon to be husband had a heart transplant and his doctor told him to only eat real butter, real sausage, real foods. If you cannot pronounce it, stay away from it. I remember thinking how different that was from what I was buying and from what I had known about food. I mean, isn’t low fat supposed to be good for you? Shouldn’t vegetable oils be good for cooking? What do you mean real sausage and real meats? What about all the fat?

When we were starting our family, I read about MSG not being good for you so I checked every label and avoided it when I was pregnant. I learned about High Fructose Corn Syrup when our son was very young, so we avoided it and only let him have soda on special occasion (although now, it’s completely avoided). By the time our daughter was born, I was learning about organic foods and was already buying it when I could. When our son was 5 he was tested for allergies and we found out he was allergic to tomatoes, wheat and dairy. So, once again I read all I could and changed what the pantry held. When we moved to our current home, in a completely new state, I learned about raw foods, Kombucha, beet kvass, fermenting, soaked and dried nuts, and my all time favorite book Nourishing Traditions and the Weston Price Foundation.

More recently, with my Lymes diagnosis, 3 of the 4 of us testing positive for Celiac, and food intolerance testing, 3 of us needed to again rethink how our bodies handled the food choices we made. We now eat nearly 100% organic and most of our meals are cooked in our kitchen. We belong to several food co-ops for discounts and eat raw as much as possible. This summer we had two gardens and also our CSA vegetable share.

I have learned over the past 3 years that from August through early October life will be spent canning all that the harvest produced. Canning Chili sauces, Salsa Verde, Pasta Sauce, Victory Sauce, beans, Ketchup, jams & jellies, fruits, and fermenting pickles, kimchi, sauerkraut, carrots, corn relish and oh so much more. Another great process to keep some of the fruits is to dehydrate them. Great snacks for the family on road trips or when your walking through Disney. 🙂

There is nothing like opening the cupboard or fridge and seeing it filled with the harvest that you spent the summer caring for with tenderness and eagerness. This year, my mom, my daughter and one of my dear friends were a tremendous help since I was getting sick half way through the summer. Canning and preparing the harvest for winter is not easy. It’s literally a labour of love.

The journey has been long, yet well worth it. People ask me why we eat the way we do when we still get sick or in my case, I still have Lymes. I tell them that I feel this journey has been a blessing. It’s been one that has taught our children more than a conventional health class, and is continuing to teach skills that will carry them through adulthood for the benefit of their own families one day. By growing your own vegetables, canning your own harvest, and preparing and utilizing what you have for future meals saves money as well. We don’t spend as much over the winter months when we have all we need in the cupboards.

Along with my blogging of Why? I look forward to sharing some of our favorite menus, recipes, and healthy household alternatives that have been learned through many years of studying and research. I tell everyone that it’s not something you can just do in a day, it’s a process. Just like a new Christian and his/her sanctification, it will not happen over night.

When you think about it, what could be better than God’s naturally grown foods!