Organic Granny

  Okay, this is a bit of an experiment (much of my baking is, alas) since I don't have the necessary ingredients as per my preferred recipe via google. So.... I begin by: (1) Boiling a small potato (peeled, cut in half) -- sounds goofy, but I learned about using spuds in all sorts of dessert recipes from a recipe book I brought back from Newfoundland and gave to my sister-in-law years ago-- wonder if she ever tried any of the spud recipes? (2) Cream together about 1 C. of Coconut Oil, 1 C. of Coconut Sugar, and the soft boiled spud (okay- the heck is boiled out of it-- no vitamins here, folks, just starch) Let's see if these become shortbread or just some yukky mess with potato in it.... if they are worth re-producing, I will silver-wrap you about 6 teeny little cookie gems-- the way they parcel them out in gluten-free sample shops... I'm just that exquisite with my baking... (sarcasm emoji) The stupid potato isn't really boiling-- what's with that? Put so

Research shows that the heart is supported by the use of Diatomaceous Earth- - that cholesterol is kept in balance and the many nutrients in DE -- silica, calcium, sodium, magnesium, iron, and other trace minerals-- all work to build and maintain healthy heart tissue and function.

The tiny fossilized phytoplanton skeletons in Diatomaceous Earth are known as diatoms and are silica-rich particles. Silica is important in bone metabolism and the formation of our joints. It is also thought to be significant in the health and formation of connective tissues. A study from 2007 in the Journal of Nutrition, Health and Aging points to the good possibility that consuming a teaspoon (progressing up to a maximum of 1 tablespoon over time) of Diatomaceous Earth (DE) will help the body override the massive loss of bone density that is known as Osteoporosis, a so-called "Silent Killer" of our contemporary aging population.  For more information about what you can do to avoid and overcome osteoporosis, check out the following sites: www.PCRM.org www.StrongBones.org www.drmcdougall.com Exercise is also a very important facet of maintaining good bone and joint health.  Keep moving!

Improve and Maintain Healthy Skin with Increased Silica in a daily teaspoon of Diatomaceous Earth: Are you dealing with saggy, tired, sallow skin, acne, rosacea, eczema, dry flakey skin or other skin conditions?   A teaspoon of diatomaceous earth mixed well into a half-glass of water or juice (or a smoothie), once a day will provide you with elastin , a skin-builder in silica (working along with collagen), that will give your skin a firmer look instead of that saggy-ness that happens as we get older.   As silica works to improve your general health, your skin will begin to glow again and most skin diseases will begin to clear up, from inside out.  Expensive skin serums and lotions won't be necessary, thank you! Click to see the NEXT amazing benefits of consuming Diatomaceous Earth:

Diatomaceous earth- - hey, isn't that the stuff you lay down in the garden so the undesired bugs will walk through it and their exoskeletons will be penetrated and their interiors will dehydrate, end of bug?  Yes! My husband, Ed, is a  diligent analyst of natural or organic "new" (to him or me) natural substances or theories that might be helpful in addressing health issues, improving or maintaining wellbeing.  Diatomaceous earth-- microscopic fossilized aquatic skeletons in the soil that over time becomes the mineral, silica -- came across his radar screen a couple of years ago (maybe about the same time as we were "oil pulling" with coconut oil until one of my dental crowns was sluiced loose).  Read about all the benefits in the following slideshow-- you'll be amazed! The notion of consuming this chalky white powder that people use as a natural insecticide was not at all attractive to me.  In fact, it was as repugnant as adding baking soda to my tasty

I used to have a fairly low regard for cashews -- I didn't like getting them in the Christmas nut bowl, and I didn't like the 'after-taste' of some of the vegetarian recipes I had that contained them.  But eventually I discovered that they can be used to make extremely tasty dairy-substitutes without a pronounced cashew signature flavour. Lemon-Coconut Cheesecake Balls studded with cranberries & Walnuts These can be eaten any time of the year, of course, but since Christmas is coming up I thought that I would choose to make one item that was savoury and one that was sweeter.  I am particularly in love with the smoky cream cheese (that could be rolled up into a ball, no problem) and I am also nibbling a little much at the lemon cheesecake bliss balls (which I have also made into a larger cheese ball). REMEMBER: While cashew cream cheese may not be allergenic or gluten-laden, it is still a high fat little nut and don't go too wild, or you'll end up

I love tissue paper art.  I love working with a medium that doesn't smell or end up in hard-to-remove globs on clothing or furniture.  I love the colours.  I love the fact that it is a pretty inexpensive way to express myself.  I love layering the tissue and seeing what emerges. So, one dreary day I got out the layers of coloured paper and decided that I would do an ocean piece.  I had purchased a couple of canvases at the local Dollarama ($4 each I think), and I had a good supply of white glue from other projects for myself and my granddaughters. I cut out different configurations and colours of layered waves and billows .  I changed the trees and mountains into just the dark band of sea along the horizon.  I did this over a series of weeks when the urge hit.  This morning I collaged a sort of seashore with some money plant husks, quinoa flakes, and a few kinds of salt: ground kelp, celtic sea salt, and some pink Himilayan salt. Finally, after that had  come together, I

Root veggies, like carrots, potatoes, onions and beets have a high profile in Canadian winter meals.  Not only were they easily stored for most of the cold season, but they are also hearty and lend themselves to a great sense of satiety.  Today's recipe for roasted beets and raw walnut cream is an adaptation from the cookbook called Whole Foods To Thrive by one of British Columbia's stellar athletes who eats "high raw", Brendan Brazier.  My husband is a fan of Brendan's, and also really enjoyed this meal. INGREDIENTS: (To feed 4) 4 Beets Method : Preheat oven to 450F/232C.  Wash up the beets (scrub if necessary) and wrap in aluminum foil.  Roast in the oven for about 30-45 minutes.  Remove from the oven and allow to cool.  When they are cool to touch, peel off the skins and slice into strips (as I did), or cube. FOR THE RAW WALNUT CHEESE: 1/2 C. Shelled Raw Walnuts Juice from 1/2 Lemon, or from 1 Lime (which I used) Zest from fruit (optional) 1-2 Clov

This is the bitter-sweet time of the year when parents are sending their kids back to school ... or when kids have made the actual flight from the nest.  Sweet for some parents who are overwhelmed with responsibilities and jobs and who are happy to see the kids "safely" back in school... but bitter when parents are not ready to release their quickly maturing child to a non-familial environment, like a school, a college, a work place, a move far away from home for whatever reason. These are some of the schmaltziest, most gratuitously sentimental songs ever recorded.  They exploit the tenderness that a parent (or grandparent) has for a child, the fears they have for their loss, and subconsciously, hark right back to a time when the listener was negotiating his/her own passage to independence from her/his family of origin. Some of this music will sound downright cornball, but you will likely catch a phrase that will touch you heart, and you will generally begin tearing u