Sunless Farming

Really?  Farming without the sun.  How does it work?  Here is the description:

http://www.cbsnews.com/stories/2011/04/12/scitech/main20053018.shtml

It seems pretty neat to me.  What do you think?

I'm going mercury free!

Yesterday, with the expertise of a good friend, Dr. Judson Wall, in Bountiful, Utah, I began my journey to become mercury free.  There is so much information calling the use of amalgam (mercury) fillings into question that I became convinced that the time had come to have this toxic substance removed from my body.  It's ironic that mercury is considered to be a toxic substance before it is placed into the mouth and after it is removed, but is considered harmless while it is in your mouth.  Could someone please explain this logic to me?  We are told to beware of fish containing mercury, but also told to go ahead and have large chunks of it put into our mouths.  Again, could someone please explain?



Yesterday, my mercury removal was begun, in a very careful and safe manner by a Holistic Dentist.  It was done in a manner that was safe for both me and those who performed the removal.  It was discovered after removal that there were large amounts of decay beneath the mercury.  This is because the mercury does not actually form a seal with the tooth, so food can still get into the original cavity and cause further decay.

We now have chickens

They were $3.50 each and we keep them inside until they get their hard feathers and can survive outside. They will begin to lay in approximately 7-8 months. Here are the breeds we got:

1 Rhode Island Red
1 Barred Plymouth Rock
1 Ameracuana
1 Silver Laced Wyandotte
1 Buff Orpington
1 Delaware

And here is a picture of the chicks the first day:

Veggie Poached Eggs

I made this, this evening and it was very delicious.  It was also very quick and easy to both make and clean up with the help of my food processor.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 cup fresh asparagus, trimmed and coarsely chopped
• 1 cup carrots, julienned
• 1/4 cup spaghetti sauce (I prefer basil spaghetti sauce)
• 4 eggs
• salt and pepper to taste

Directions

1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water or more spaghetti sauce if necessary. 
2. Spread the vegetables out in the pan.  Make four holes in the vegetable spread.  Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately. 
   

Watermelon Salad

Recipe courtesy Paula Deen

Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is
dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

To serve, divide salad among individual plates and garnish with mint leaves.

Banana Nice Cream

Chickpea Salad Sandwiches

This recipe is a great vegetarian substitute for chicken salad sandwiches.

1 (19 ounce) can garbanzo beans, drained and rinsed (or use dried beans, soaked and cooked according to directions, which is what I usually do).

1 stalk celery, chopped

2-3 green onions, chopped

1 tablespoon mayonnaise

small handful of almonds (sliced and toasted)

small handful of dried cranberries

salt and pepper to taste


The recipe is very versatile and can be altered to fit any taste.