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Why And How To Consume 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

Stove-Top Apple-Beans (Vegan, Gluten-free)

Stove-Top Apple-Beans over Spud Bakes Ingredients 1 1/2 C. cooked Beans (white, pinto, your choice) 2             Apples , finely chopped, or fresh unsweetened Apple Sauce 2 C.       Crushed or Pureed Tomatoes 4 tsp.     Dijon Mustard 2 T.       Blackstrap Molasses 2 T.       Apple Cider Vinegar 1/2 tsp.   Smoked Paprika or Chipotle (hotter smoky) 1/2 C.     Water 1 Sprig   Rosemary 1 tsp.     Dried Thyme or Dillweed A few drops of Liquid   Smoke 1/2 tsp.   Celtic Sea Salt (or Smoked Sea Salt) Black Pepper to taste Method: In a large sauce pan, combine all the ingredients above (except for the salt and pepper) Cook over medium heat until the ingredients simmer, then turn down to LOW and put on cover.  Cook for up to 1 1/2 hours until beans are tender. Add the salt and pepper and serve over potatoes (as above) or quinoa, rice, etc.  This recipe is based on the lovely Apple Baked Beans Recipe  in my favourite Bean Cook Book (below): F