8 easy to grow healthy houseplants – Tiffany Washko

8 easy to grow healthy houseplants – Tiffany Washko

There is a great deal of information out there on becoming a beginning gardener or even a small scale farmer. Many green living enthusiasts want nothing more than to get back to the land…reconnecting with nature, becoming more self sufficient, and of course taking their food and health back into their own hands. One easy green aspect we might overlook though is indoor gardening. It’s a great place to start if gardening and farming intimidate you and it’s a great alternative if you don’t have room to grow crops outside. Another BIG bonus aspect of growing indoors is that you can choose healthy houseplants.

What are healthy houseplants exactly? They are plants easily grown indoors for the purpose of enhancing the health of your home and the health of your family. You can grow edible plants and herbs that will keep your family healthy during cold and flu season. You can grow plants that clean and purify the indoor air all year long. You can grow plants that have medicinal uses. You can even grow plants that remove toxins, like mold, from circulation. Here are some common healthy houseplants that are actually very easy to grow and very beneficial.

Peace Lily – These lovely plants with their gorgeous flowers are actually very easy to grow indoors if you have the space. They can thrive in low light. Not only do they provide something lovely to look at they have some amazing benefits such as absorption of benzene, formaldehyde, and trichloroethylene. They are also said to remove mold spores in the air so if you live in an old damp house or a place where humidity is a problem…get some peace lilies pronto.

Dracaena – I call these lemon lime plants because of their lovely colored stripes on the leaves. They are super easy to grow if you keep their soil slightly damp and they remove many toxins from the air.

Golden Pothos – These plants represent happy childhood memories for me because my mom grew them. They stretched across our kitchen and living room walls and made our house look like a jungle. I loved it and they are super easy to grow. They don’t require too much watering either, most of the time I can get away with sticking them outside once every week or two, when it rains so they can get a thorough soaking. These too remove many toxins like formaldehyde, xylene, toluene, benzene, carbon monoxide, and more

English Ivy – These lovely vines do very well in low light and you just need to make sure their soil stays moist. Removes benzene, carbon monoxide, formaldehyde, and trichloroethylene.

Spider Plants – Another plant my mom used to grow in abundance. These do really well in indirect light and thrive if you hang them by windows where their delicate tendrils hang down over their pots. They are great for removing formaldehyde which can be found in the home in building materials, household products, and from fuel-burning appliances, like gas stoves or kerosene space heaters.

Aloe Vera – Aloe is super duper easy to grow and requires very little water so if you commonly “forget” to water, this plant is forgiving. You can also use it for a variety of medicinal purposes.

Sage – This is an easy-to-grow indoors herb that can be great for meals as well as for coughs, colds, and congestion.

Thyme – Another powerful herb. This one is popular for treating coughs, bronchitis, emphysema and asthma. It does beautiful in a window sill and can be used frequently in flavoring soups, stocks and stews.
Even if you think you don’t have a green thumb, these plants are pretty easy to grow if you just know a little about each one. They all have wonderful benefits and will enhance the health of your home and of your family so taking the time to learn about them and grow them is well worth your time. Some can be grown from seed and others can be grown from cuttings. You can also buy from local nurseries or online.  Others propagate often so you can get “babies” very easily. Craigslist is actually a great place to find plants such as this…like aloe and spider plants. Pretty soon you will be swimming in healthy houseplants…which can only be a good thing!

Tiffany Washko is a green, paleo, crossfit mother of three.  At her website Nature Moms, she addresses concerns about health, wellness, and sustainability.  For more from Tiffany, visit www.naturemoms.com.

 

This article appears in Issue 14 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8

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Raw Chocolate Chia Pudding

Raw Chocolate Chia Pudding


Today, I am going to teach you how to make a delicious, chocolate pudding that will not only appease your chocolate cravings but is extremely healthy.

How fabulous is that?

Okay, we’re going to get straight into it. It’s really simple. Firstly, grab one avocado or two to three small ones. Remove the stone and scoop out of the skin. Just place it straight into the food processor. Next, we’re going to grab one cup of coconut water. You could use normal water. I just prefer to use coconut water for flavor. So you’re going to chuck that in there as well.

Next we’ve got a quarter cup of raw honey. Choose raw honey. Don’t use the heated stuff. It loses all its nutrients.

All right, while we’re scooping that in there, you could also use agave if you wanted to or Stevia if you can’t use honey. I know with vegan you don’t really want to be using honey, or for lactose intolerance I think you can’t take honey either. So you might choose agave with Stevia or something instead.

Next, I’ve got three tablespoons of raw, organic cacao powder as well as two tablespoons of chia seeds. So in that, you’ve got protein, magnesium, Omega-3s, fiber, a little powerhouse of nutrients.

Lastly, we’ve got half a teaspoon of cinnamon and just a pinch of Himalayan salt if you didn’t want to use the cinnamon, you could use vanilla or you could use a bit of espresso to give it a coffee flavor or fresh mint leaves to give it that beautiful minty flavor.

Start your Food Processor or Blender.

You just want to make sure you can’t see any of the avocado in the mix.

Then all you need to do is pop it in the fridge for about an hour to make it set. It might look a little bit runny now but the chia seeds will absorb some of that, so it will give it more of that pudding consistency.

Lisa Wiedrich is a Holistic Health & Wellness Mentor, Author, Chef, Meditation Instructor and Mother based on the Sunshine Coast, Queensland. Through her business SoulFood Journey, she creates lifestyle transformations by coaching her clients to create health in mind, body and soul as a path to happiness. You can find out more about Lisa and her mentoring programs at www.soulfoodjourney.com.

This article appears in Issue 14 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8

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Raw Enzyme Salad with Turnip

Raw Enzyme Salad with Turnip

Raw foods contain enzymes that aid in their digestion and bring life to the body. The fiber helps to scrub our systems and feel good inside and out.

Here’s one of my favorite raw salads, which actually acts more like a slaw. It’s simple, easy to make and taste delicious! Best of all, it’s loaded with enzymes.

 

Salad Ingredients:

  • 1 small red cabbage
  • 1 medium white turnip
  • 2 large carrots
  • 2 medium zucchinis
  • bunch of parsley

 

Dressing Ingredients:

 

  • 1/2 c. raw organic extra virgin olive oil
  • 1/4 c. raw apple cider vinegar
  • 1 TB Dijon mustard
  • 1 TB raw honey

 

Optional enzyme enhancer ingredients:

 

  • Organic sprouts
  • Avocado
  • Soaked seeds

 

Directions:
Wash all veggies. Shredded or finely chop your red cabbage and place in large bowl.

Shred your turnip, carrots and zucchinis and add to large bowl.

Mince your parsley (1/3 cup) and onion (1/4 cup) and add to large bowl.

In separate container mix your dressing ingredients except your olive oil. Once blended, slowly add your olive oil to create a wonderfully, blended dressing. Add sea salt and pepper to taste.

Add your dressing to your slaw and let sit for thirty minutes.

Serves six.

 

ENJOY!

 

A reformed junk food junkie, Genevieve of MamaNatural.com helps families’ live happier, healthier lives through real food, healthy living, and conscious parenting. Get tips and recipes at www.mamanatural.com.

 

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Nutrition for Athletes: Raw Food Power Smoothie

If you run, hike, swim, snowboard, cycle, attend crossfit, or actively engage in any other sports, then you’re probably aware that your body requires extra nutritional supplementation in order to function properly. Simply put, athletes need more nutrients than less-active people. They demand more from their bodies and thus must compensate with the right nutrients to keep up performance and recovery. Unfortunately, today’s athletes have been duped into believing that in order to maintain proper health, they must consume a wide range of animal products, supplements, and power gels.

 

I think this is one of the biggest misconceptions in the field of sports and fitness. Here, I am not interested in arguing whether athletes should be vegans or not. I simply want to challenge the traditional approach and illustrate that the nutritional needs of an athlete can be met through natural means. I believe all athletes can benefit by consuming more fresh, organic greens and fruits in a blended concoction commonly referred to as a “green smoothie.”

 

To keep the body performing optimally, you must consistently replenish the following seven essential nutrients: calcium, iron, magnesium, potassium, selenium, sodium, and zinc. Traditional athletes accomplish this by taking multivitamins and supplements. In my personal practice, I have found it beneficial to disregard tradition and instead blend green smoothies made from dark leafy veggies and fresh fruit. While I do not consider myself an “endurance athlete,” I live an extremely active life. Here is my idea of a good time: last summer I climbed Mt. Shasta (a 14,179 foot tall mountain in Northern California) in four hours and forty-five minutes. The following day I decided that I needed to climb more mountains so I scaled nearby Mt. Mcloughlin (9495 feet) and Mt. Thielsen (9182 feet) in one day. Mind you, I have never taken artificial supplements and base my success and endurance largely on my diet.

 

Let us now look at the essential nutrients needed to sustain prolonged exercise, as well as how one can get these elements in natural form.

 

1.) Calcium is essential because it prevents muscle cramps and helps strengthen bones. According to the International Chiropractic Pediatric Association (ICPA) most athletes don’t meet their need for daily calcium intake. Lack of calcium can lead to a slew of problems, such as, osteoporosis and hormone imbalance. The United States Department of Agriculture (USDA) recommended daily dose of calcium ranges between 1,000-1,500 mg per day. Most people think that the best way to get calcium is to drink a glass of milk. Few people are aware that dark leafy greens are just as effective at loading the body with calcium. According to the USDA, one cup of milk has 314 mg of calcium (http://ndb.nal.usda.gov). A cup of collard greens has 357 mg of calcium. That’s 63 mg more than a glass of milk. Thus a green smoothie crammed with collard greens can meet ones need for calcium no worse than milk.

 

2.) Iron is another common element that athletes are deficient in. One of iron’s primary functions is to carry oxygen to cells and eliminate carbon dioxide from the body. Most sports nutritionists recommend eating red meat to get your daily dose of iron. In traditional sports nutrition it is rarely mentioned that tomatoes, apricots, pomegranates, currants, olives, Swiss chard, and parsley are also excellent sources of iron.

 

3.) Magnesium is essential for athletes. Its presence is vital in more than 300 chemical processes that sustain basic human function and health (http://triathlon.competitor.com). These functions include blood pressure regulations, muscle contraction and relaxation, nerve function, immunity, and cardiac activity. Foods that contain high amounts of magnesium include: almonds, flaxseeds, sunflower seeds, spinach, beet greens, collards greens, and dates. Adding these foods to your green smoothies will aid your body in many of its metabolic processes.

 

4.) Potassium is easy! Every good smoothie needs a banana. According to the USDA, one cup of mashed banana has more than 800 mg of potassium. If you’re not a fan of bananas, here is a list of other foods that are high in this essential nutrient: avocado, beet greens, spinach, apricots, cantaloupe, figs, nectarines, and pears.

 

5.) Selenium is critical to antioxidant production. Athletes who don’t get enough selenium in their diet experience more cell damage and take longer to recover from strenuous exercise. Regular consumption of Brazil nuts, sunflower seeds, spinach, and seaweed will ensure that your body gets enough selenium.

 

6.) Sodium retains water in the cells and prevents dehydration. Fresh fruits and vegetable are better at helping cells retain water than any sports drinks on the market. Period!

 

7.) Zinc levels are directly correlated to endurance. Athletes who have lower than recommended zinc levels in the body will struggle to perform at their peak. According to the ICPA (www.chiro.org) zinc is also crucial for tissue repair. Here are some foods that contain high amounts of zinc: pumpkin seeds, squash seeds, water melon seeds, peanuts, bee pollen, sweet peppers, spinach, parsley, and seaweed.

 

 

 

In addition to the seven essential nutrients, sports enthusiast also require higher than normal amounts of protein. If you look at the nutritional composition of most dark green, leafy veggies, you will find that they rival many types of meat in essential amino acids (protein). For example, one pound of romaine lettuce or kale provides you with roughly the same amount of protein as a quarter pound steak (www.drfuhrman.com). One pound of greens may seem like a lot, but when you blend a pound of greens in a smoothie, it’s not too difficult to consume it in its entirety. After all, large, muscular animals like elephants and cows get their protein from greens.

 

In a nutshell, my message is simple… “Stop spending money on expensive supplements and instead, blend a smoothie!” I am so confident that green smoothies rival conventional supplements; I’m making a documentary about it.

 


 

Sergei’s Green Power Smoothie:  

  • 1 cup spinach
  • 1 cup Swiss chard
  • 1 cup collard greens
  • 1-2 stalks of celery with dark green leaves
  • 1 cup fresh or frozen blueberries
  • 1 banana
  • 1 peach, pitted1 pear
  • ½ avocado
  • 4 dates, pitted
  • 2 Tablespoons bee pollen (optional)

Add enough water to blend everything in the blender. Blend until smooth and enjoy!

Serves 2-3

 

Sergei Boutenko is an adventurer, author, videographer, and lover of life. At his blog Sergei shares thoughts about the things that excite him, including films from his travels and his passion for healthy food and wild edibles.  Visit his blog at www.sergeiboutenko.com or subscribe to his YouTube channel at www.youtube.com/user/BoutenkoFilms 

 

This article appears in Issue 14 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8

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The Best Fall Vegetable and Fruit Combinations for Juicing

The Best Fall Vegetable and Fruit Combinations for Juicing

Time to start using up our favorite seasonal ingredients in our juices (hooray!)

 

We’re saying goodbye to the freshest berries, mangos, melons, and greens like spinach as summer fades, but fall ushers the prime season for some of our other favorite ingredients. Some of the best-tasting produce from fall, that’s simple to add to your juicing routine? Apples (apple-picking season!), beets, Swiss chard, celery root, pears, and garlic. And obviously, the shining star of the juice world: kale. That’s right, your all-star ingredient for juicing (and, you know, eating) is in its peak season because kale turns sweeter in cold weather. That’s why mid-fall through spring is the optimal time to be eating, and drinking kale in everything. (That’s right, pumpkin, you’ve met your match).

You’re probably using many of these ingredients in your juices already, but now’s the time to hit up the farmers’ market for the freshest picks of the crop (and organic ones, obviously). Now, you can update some of your go-to juice recipes with the season’s best ingredients. Other seasonal ingredients you can easily add to your juices this season? Says Joanna Chodorowska, a personal and sports nutrition coach, garlic is the perfect addition for a bit of immune-boosting kick. (After all, winter cold season isn’t too far away.) “I usually use only one clove, but two if I feel a cold brewing,” she says. “[It] usually knocks out anything I have!” She adds celery to her “ultimate” juice recipe if she wants some hydration (particularly good in the summer), and a handful of cranberries if she feels like switching up her juices.

 

Thanks to some all-star juicers, we’ve rounded up some new and improved juice recipes that are perfect for fall.

 

Beets

¼ beet + 3-4 leaves kale (or Swiss chard) + 2 apples + 2 stalks celery + 1 cucumber + juice from 1 lemon = The Beet Zinger Juice Recipe
1 beet + 2 kale stalks + 1 apple + 1 handful of strawberries = Raw Beet Juice Recipe

 

Pears

1 pear + 1 tangerine + 1 lemon + ½ piece ginger root + pinch of cayenne (option) = Ginger Pear Juice Recipe 

Apples

1 apple + 2 cups baby carrots + 1 small piece ginger + 1-2 cups water = Apple Ginger Juice Recipe
1 Granny Smith apple + 1 cup spinach + ½ head romaine +1 cup cucumber + 1/2 lemon = Lemon Greens Juice Recipe

 

Kale


3-4 leaves kale (or Swiss chard) + 1 beet with greens + 1 apple (Gala or Granny Smith) + 1 orange + ½ lemon + 1 inch ginger root = Ultimate Juice Recipe

 

About The Daily Meal

The Daily Meal covers all things food and drink, creating a complete epicurean experience for cooks, food lovers, wine, beer and spirit connoisseurs, discerning diners and everyone in-between. Comprised of original content and video from Award winning editors, industry insiders, tastemakers and the user community, features range across the site’s multiple channels: Cook, Eat/Dine, Drink, Travel, Entertain, Best Recipes, Holidays, Lists and Community. The Daily Meal also produces much-anticipated annual reports including the 50 Most Powerful People in Food, America’s Most Successful Chefs, 101 Best Restaurants in America and 150 Best Bars in America. Helmed by editorial director Colman Andrews, The Daily Meal is one of the largest food sites on the Web and the first property of Spanfeller Media Group, founded by Jim Spanfeller. Visit the website at www.thedailymeal.com, on Facebook at www.facebook.com/TheDailyMeal, or follow them on Twitter @thedailymeal.

 

 

This article appears in Issue 13 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8

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Oats debaffled by Yasmin Trollope

Oats, debaffled!

Quick oats, packet oats, steel cut oats, rolled oats… what do they all mean?

When you remove all the hidden info squirreled away behind the fancy packaging, essentially these names are telling you how heavily processed your oats have been. True story!

Steel Cut Oats: Oats in their most unprocessed form are called Steel Cut Oats. They’re the inner portion of the oat kernel (groat) and are absolutely wonderful for you. I highly recommend incorporating them into your diet.

The downside: You can’t eat them uncooked as they’re as hard as rocks and take a while to prepare. So, they’re PERFECT for porridge, but not for muesli.

Rolled Oats: Rolled oats are, typically, steamed and rolled making them a great option for breakfast muesli that isn’t rammed with sugar or cooked at extremely high temperatures. That said, however, you can also get 100% Raw Organic Rolled Oats that are even better if you’re looking for more ways to incorporate raw food into your diet.

Quick Oats: Next down the processing chain are Quick Oats. These guys have been rolled into smaller (less nutrient rich) morsels for added convenience but, in my opinion, I’d stick to the regular or raw rolled oats rather than opting for the quick fix.

Packet Porridge: Those deceiving little flavored packets of porridge sitting in the cereal aisle are filled with sugar and so heavily processed that you’re not actually getting any of the goodness of the oat whatsoever. My advice? Leave them where they belong… on the shelf.
Some fun things about oats…

  1. They are a superfood! And hey, I’m a sucker for a buzzword.
  2. Studies have shown oats have magical powers, especially when reducing the rate of cholesterol. Aha. They act as a broom in your arteries and sweep out the cholesterol, leaving your heart, and your belly, very, very happy.
  3. They’re an immunity booster.
  4. They’re packed with antioxidants that promote excellent cardiovascular health.
  5. They miraculously stabilize blood sugar levels, making them a great breakfast choice for people with Type 2 Diabetes.
  6. They’ve been listed as one of the Top 300 Foods to Buy Organic as they’re known to be sprayed with a number of pesticides. Worth spending the extra cash on if you can.

Who ever knew one little grain could be so good!

 

 

 

Yasmin Trollope is an award-winning beauty journalist, health and well-being writer, and studying to be a Health Coach.  At her blog The Happiness Cocktail, Yasmin writes all about discovering goodness in food, health, beauty, life, and (best of all) the small stuff.  Read her blog at thehappinesscocktail.wordpress.com or connect with Yasmin on Instagram (instagram.com/yaz_trollope), Facebook (facebook.com/TheHappinessCocktail) or Twitter (twitter.com/Yaz_Trollope).

 

This article appears in Issue 13 of Healthy Juicing Magazine – Subscribe and don’t miss any information like this in future – https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8

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Issue #7 Now on Newsstands!

Issue #7

A very warm welcome to Issue 7 of our Healthy Juicing Magazine.

We have an issue jam packed with information and of course lots of recipes for you to try.

Just an update on my experiences with the Jason Vale Big Juice Spring Clean, I have managed to keep about 7 pounds off, which is really good, as I have not been super good on the diet. But still on at least one juice a day.

I said I would do a review of his book – 5 lbs. in 5 Days, but I have found that he had just released a preview version for the Spring Juice Fast and the full book won’t be out until September, so, will review then.

Readers have been asking us questions and we have researched the answers such as:

  • How long can you keep a Green Juice?
  • Guided Reboots – we feature Joe Cross’s one
  • Which flowers can I eat?

We have contributions from people like

  • Elizabeth Rider – How to make fresh green juice.
  • Meagan at Detoxinista – How Toxins may affect weight loss.
  • Tommy at Rawblend – Tomato & Basil Soup in a Blender
  • Karen Knowler – Do I Need a Dehydrator?

Tap to check out our Social Media Presence – Facebook – Twitter – YouTube

We appreciate you continued input to our Magazine and are asking for any ideas you have to help us improve.

All the best in Healthy Juicing!

Sam Clarke
Editor – Healthy Juicing Magazine

 

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Note: The information in this Magazine is not intended to take the place of advice or treatment from healthcare professionals. It is also not intended to substitute for the users’ relationships with their own health care/pharmaceutical providers.

The Latest! Issue #6

Issue #6

A very warm welcome to Issue 6 of our Healthy Juicing Magazine.

We have an issue jam packed with information and of course lots of recipes for you to try.

We asked last month for your Juicing Experiences, but everyone is obviously shy as we only got a couple, which we will publish in the next issue, we are keeping the Survey Open.

So, I decided to do a 5 Day Juice Fast myself, so, I could share my experiences with you, I picked the Jason Vale Big Juice Spring Clean, which is based on his book – 5 lbs. in 5 Days (we will do a full review of this program next issue).

I am pleased to report that I actually lost 10 Pounds!!!

Check out my Video Log in this issue and see how I went day by day.

Readers have been asking us questions and we have researched the answers such as:

  • What is the Gerson Method?
  • What Fruit and Vegetables are in Season?
  • Juicing Success Stories

We have contributions from people like

  • Cherie Calbom – Strengthen your Immune System
  • Meagan at Detoxinista – Veggies on a Budget
  • Jill Smith – Adding Flax Seed to your Juice
  • Karen Knowler – Raw Food 101

Tap to check out our Social Media Presence – FacebookTwitterYouTube

This month we are again asking any reader with good or bad stories on Juicing, Blending or Raw Food to share their experiences with us all and we will publish these as we go along.

All the best in Healthy Juicing!

Sam Clarke
Editor – Healthy Juicing Magazine

 

PS: If you like what you see, we would really appreciate your honest rating on iTunes; tap here to do it.

Note: The information in this Magazine is not intended to take the place of advice or treatment from healthcare professionals. It is also not intended to substitute for the users’ relationships with their own health care/pharmaceutical providers.