Restore Your Health!

Posted on 4th February 2016 in Food Storage, Garden, Health & Fitness, Herbs, Youngevity

Quick. What one thing above all else (with one notable exception) do you need in order to be truly prepared for whatever is about to hit the fan? Yes, of course, you need your health!

(Notable exception: More than anything else, you need a good relationship with the Creator so that you can call upon Him and get help in your time of need. But this post is about health, so I won’t go into that here.)

Recognizing that my family and I needed a health upgrade, I took my friend Lorie’s advice and watched a 1994 video called “Dead Doctors Don’t Lie” by Dr. Joel Wallach. After I was duly impressed by that, I looked at her website. Then I googled and sent myself lots of e-mails with links to articles and YouTube videos that were gradually helping me come to a conclusion.

I had discovered an incredible resource! A place where I could purchase (from myself, even) all the minerals and vitamins our bodies need that are not coming in our food, because we’ve depleted our soils and polluted our environment. Most of the products are supplements, of course, but I can also purchase minerals for the garden! And lots of other cool stuff…like…

  • healthy chocolate,
  • coffee,
  • weight management packages,
  • skin care products,
  • products for pets,
  • essential oils,
  • food storage items,
  • herbs,
  • mineral make-up,
  • Jordan Rubin’s Beyond Organic products,
  • and much more–including jewellry and scrapbooking materials!

Who knew?

In the end, I concluded that I should join the company and share this information far and wide. Now I am sharing with you through my own affiliate website at Youngevity (aka my90forlife).

I hope you will recognize your need to restore your own health before whatever-it-is hits the fan, and visit Restore Your Health.

Give your body what it needs and it will heal itself!

Questions?

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Read more about this..

I just wanted to let you all know that I have just updated my Home and School Solutions website. Among other things I added numerous links to all the section favourite link pages, brought the various testimonial (introduction) pages up-to-date, and fixed all the broken links.

The major thing I did, though, is add a Blogs-Plus tab/page. If there is anything I want to add to the website that cannot be naturally included in any of the existing sections (Hebrew Roots, Health=Wealth, Home Schooling, Faith Matters, Desktop Publishing, Store and Services, or About Home and School Solutions) then I will put it here.

Since most of my activity and research in recent years has been in the areas of prepping and gardening, I have put material about these two areas on the Blogs-Plus page. You are invited to go there now and check out all the links I have provided for you.

Have fun!

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100 Days of Prepping

Whooohooo. Kellene Bishop of Preparedness Pro has just announced she is doing a “100 Days of Prepping” series chockful of information in many different forms–videos, articles, books, forum, lists, etc.

Sometime during that period she will be unveiling her new cookbook, which I’ve been looking forward to for awhile because she believes in tasty food from her food stores, which is something I’ve been agonizing about, and since she is a very practical person I know these will be recipes I can really use.

Read all about it!

Have fun!

P.S. I don’t know what’s going to be included but I’m going to go out on a limb and assume the following categories will be mentioned somewhere in there. If not, please forgive me.

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Simple home remedy for strep throat

Quick note. If you’ve ever thought about taking a course in herbalism this might be the time. Check out today’s post by Eric at Tactical Intelligence, where he demos a simple home remedy for strep throat which he learned in the course he’s taking. He’s worked out a deal with the instructor to give a great deal to anyone who registers for the course (for a limited time).

 Go! Check it out! I’m going to…

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Preparedness Pro Contest

Ack! I just went through all the articles to this point (1-76) to see how many times I’ve already voted and I’ve already shot my wad! Did so before I even wrote this article “Cause That’s What Preppers Do”! I should’ve prepped by not voting for anyone just-in-case! But people have been writing such great stuff, I couldn’t help myself!

Anyway, I can’t vote anymore so you are going to have to do it for me! The competition is stiff, folks. There’s somebody with 162 votes already! Another one has 102 votes! There are several in the 30 to 70 range, and many in the 10 to 29 range! So if you really would like me to win something great (and there are many things I’d really like to have–Big Berkey, Sun Oven, WonderMill, even the buckets or the Tattler Lids) you’re going to have to work at it! You can vote FIVE TIMES each, so please do. Others have gotten their families and friends on board and they’ve all voted five times each! If they can do it, you can do it. Helping each other is what preppers do! Many, many thanks to all of you.

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‘Cause That’s What Preppers Do”

I’m attempting to win an awesome prize at PreparednessPro. If you’d like to help, please read the article entitled “Cause That’s What Preppers Do” that I just posted there and vote. Your comment is your vote. Many thanks!

After that, please look around the website. Kellene Bishop is the Preparedness Pro and she’s on a mission!

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Green Flour?

Posted on 13th September 2010 in Food Preservation, Garden, Health & Fitness, Juice Plus, Wild Edibles

Well, as promised some time ago, I did plant my last few clover seeds in a patch of soil in my back yard that was not otherwise needed–because clover is both a great green manure (they say) and because it is edible. How can you lose with that combo? And I thought that the clover might be a good emergency food supply because most people would simply ignore it and leave my supply be.

The clover came up big and beautiful, pleasing me no end. Did you know that clover doesn’t just arrive in a 3-leaf format? I have several 4- and even 5-leaf clover plants! I harvested some a couple of times to hide in salads; however, my great plan for this summer was to harvest and dehydrate everything in sight so I didn’t take too much clover early on. I’ve pretty much kept my awesome Excalibur dehydrator going day and night (except for sabbath) preserving at any given time whatever most demanded to be harvested. The clover had to wait, but no matter–it kept growing big and beautiful, and from time to time I pulled whatever weeds were obvious in the clover patch. Obvious, I say, because I had also planted a number of  ground cherries throughout the clover patch without plotting them on a map (what was I thinking?) and couldn’t identify them for a long time. (Ground cherries are like tomatillos; ours are little yellow balls protected in a paperish husk. Quite tasty, actually.)

One week a big container of strawberries we had purchased from Costco pretty much all rotted and when I complained about the wasted money, my son reminded me that strawberries are just big masses of seeds so they should sprout if we plant them. Now we had an opportunity to try out that theory, so we stuck red craft sticks in the soil around one side of the clover and ground cherry patch and plopped a big red moldy strawberry below each one.

I diligently watered my clover and ground cherries and strawberries all spring and looked forward to the day when I could harvest and dehydrate the clover. Dehydrate the clover? Yep. Linda Runyon’s book “The Essential Wild Food Survival Guide” mentions “green flour” several times and I’ve seen “green flour” in many places on the internet as well. When I think “flour,” I think of wheat or rye–but one dictionary definition is “a fine soft powder.” The same definition also says that flour can be made from other materials, even fish! Fish flour? Hmmm… So this old brain is learning to think outside of the flour-bin, er, box and consider other options when the word “flour” is heard or read. I’ve been making almond flour this summer from the pulp left over from making almond milk. (I would really love some good recipes for using that, if you have any!)

So all spring and summer I’ve been dehydrating kale and beet greens and kohlrabi leaves and early jade chinese cabbage greens and radish greens and turnip greens and mustard greens and chard and even lettuce–and a lot more stuff! Did you know that you can eat broccoli and brussel sprout leaves, and even bean leaves? I haven’t tried the bean leaves yet, but I did decide to dehydrate broccoli and brussel sprout leaves to use in stir fry dishes and soups during the winter. Besides the leaves, I’ve also dehydrated the chopped stems of all these plants. (And, of course, “regular” produce like beans and tomatoes, as well.)

I left some of these leafy green things in their leaf or stem form but, for the sake of variety and space and most of all for winter green smoothies, I powdered quite a bit of it. That is to say, I made green flour. Lots of different kinds of green flour. I figure I could have green smoothies every day all winter and still not run out of green flour! In fact, the thought is niggling in the back of my mind that I really need to figure out or find some recipes for creamed name-the-green soup (made with nutmilk since we don’t use dairy or soy milk anymore).

I also need to experiment with substituting green flour for wheat flour in some baked recipes–so I can figure out just how far I can push the envelope ratio-wise. Of course, such recipes must be simple and cheap because I am thinking in preparedness mode here. All the stuff I’m dehydrating won’t do me a speck of good if I cannot turn them into healthy rations for my clan! If you have good recipes, bring them on! Or share websites that provide this specific type of recipe. If I come up with some unique recipes of my own I will be sure to post them in the Health=Wealth section of my website.

Okay, so baked goods aren’t always the best foods (it’s better to eat veggies and fruits raw) but when push comes to shove in the difficult days before us my family is going to eat whatever we can put together. Green biscuits, green pancakes, green soup, green drinks…

Here is something I never thought of that before! The stuff in the Juice Plus capsules is green flour! No wonder Juice Plus has been taking such good care of me all these years–the capsules are full of highly nutrient dense foods juiced, dehydrated, and powdered down so that a scant teaspoonful or two is all I need per day. But I digress…

Unfortunately, my clover never made it to the dehydrator! Just when I was getting ready to harvest it an ugly plant disease spread through my garden–white powdery mildew. The poor lilacs got coated with it! This scourge infects cucurbits–so I had to regularly cut white spotted leaves off my cucumbers, squashes and pumpkins for many weeks. In the later stages of its spread through my garden the powdery mildew infected my peas, too, so I had to discard even the sugar snap pods–though the peas themselves were still edible. Phew! Fortunately, one does not eat the leaves of these plants and the mildew does not affect the fruit.

But when I saw powdery mildew on my big beautiful clover, that was the last straw. I’m NOT eating leaves that have even the slightest chance of having powdery mildew spores on them, so the clover had to go. I started to hack off the clover and discard it through the city’s garbage system (instead of my compost) but harvesting clover turned out to be a more uncomfortable job than I thought, just because of the way I designed this bed and because clover is a small plant. Live and learn. A couple of insufferably hot days amongst the clover was all I could handle, so I just let the remaining clover grow up around the ground cherries (haven’t seen any strawberries yet) and actually it is a very pretty sight. Next year I’ll harvest my clover (if there is any) earlier–before the mildew arrives–so I can make clover-flour-whatevers the following winter.

And now I must go–kale is on the agenda today. Kale soup, anyone?

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Red Clover

Posted on 14th May 2010 in Garden, Wild Edibles

We have just built nine more raised beds to double the size of our garden. After filling them plus three more in the greenhouse and topping up all the existing beds, we still had soil to use. Where should it go? We didn’t really want to make more beds right now and we certainly did not want to waste the soil we had paid hard earned bucks for, so I told hubby to put the extra soil on top of the compost pile to help feed the microorganisms working on that project for us. Since a large part of that 10′ x 10′ pile was made up of long bamboo sticks, I figured the soil would trickle down through them and fill up the large air pockets in the pile. Perfect for composting.

When hubby had finished moving the leftover soil to the compost pile, he told me the soil was 2 or 3 feet thick. Wow! I had no idea we had that much soil left! It looked to me like another garden waiting to be planted so I spent the week trying to figure out what to plant there. Strawberries was the first thing that came to mind and that’s what I told hubby. But the more I thought about that, the more I realized it might be difficult to harvest them–given that the pile has a shaky foundation of bamboo brush, oak leaves, and partially decomposted vegetable matter from last year’s garden. Hmmm. Well, procrastination has always worked for me before…

Now I know what to do! I had read somewhere that clover is good to plant as a cover crop on unused garden areas for many reasons. One of them is to keep the soil from drying up and blowing away in the wind. Another is to provide “green manure” for the soil you are building for a future garden. You grow it, you dig it in, then you plant a regular garden. And you get a really good excuse to procrastinate…

Another reason to plant red clover is that the leaves and the flowers are good food! Most people don’t think of clover as food so it should also be a good preparedness strategy. I’ve just been reading Linda Runyon’s fourth issue of the Wild Times Newsletter that I subscribed to at Of the Field. In the article entitled “Wild Foods from the Adonirack Woods,” Linda describes harvesting and using red clover.

I think I can handle drinking a cup of tea made from 4 or 5 red clover flowers and mixing a few chopped clover leaves into brown rice, and I happen to have some clover seeds for sprouting in the fridge right now, so off I go to seed my clover patch.

Have a great weekend!

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Lambsquarters

Posted on 18th April 2010 in Garden, Wild Edibles

I did it! I did it!

I ate a lambsquarters plant!  These things popped up all over my garden last year and I suspected they were an edible weed, but since I didn’t know for sure I kept pulling them out. Being a weed, of course, that did not deter them in the slightest and so I already have a good crop of them this year in my greenhouse.

Being the good student I am, I applied Linda Runyon’s instructions for trying a plant for the first time. These instructions are found on page 22 of her book “The Essential Wild Food Survival Guide”:

After checking your field guides,

1) Snip a piece of the plant and roll between your fingers and sniff. Discard if objectionable. If you like the smell, then rub the tiny piece on your GUMS, above your teeth.

2) Wait 20 minutes.

3) CHECK for burning, nausea, stinging, itching (all allergy results). Poisonous plants USUALLY produce one or more of these symptoms.

4) If no untoward reaction results, take another tiny bit of the plant and make a weak tea. (Place piece in teacup, pour boiling water over, cover, and steep for 10 minutes. Ingest a small amount.)

5) Wait another 20 minutes. Check for signs of irritation. If none, then reheat the tea and sip slowly.

You know what? It was delicious! Lambsquarters will make an excellent addition to my salads.

Something else I found out about lambsquarters on the internet was that the roots (once you’ve cleaned off the soil) make good soap! I rubbed the tiny root between my fingers and it did feel slippery, like soap does, so I am looking forward to collecting a quantity of them and washing my hands after a few hours of gardening–which should be any day now. Of course, once my lambsquarters get bigger there will be more root material with which to wash my hands and more leaves to put in my salad.

I can hardly wait!

Connie Lacelle

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