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Walnuts...Good for Your Brain?
Healthy Eating
Written by Administrator   
Saturday, 16 January 2016 20:46

walnuts_for_brain

Walnuts are one of the most antioxidant rich foods and are an excellent source of omega-3 fatty acids which have anti-inflammatory properties and are known to help prevent strokes, diabetes, coronary artery disease, and colon, prostate, and breast cancers. Walnuts are also high in B-complex vitamins and minerals such as copper, iron, manganese, zinc, calcium, and selenium. Walnuts are particularly beneficial for cognitive health and are generally regarded as an excellent “brain food”. Walnuts can also calm the nervous system and increase your sense of well being and peace. They are known to satiate the appetite as well as aid in long term weight loss. Walnuts are high in vitamin E which helps to keeps cells protected from free radical damage.

Walnuts are also very important for the neurological and circulatory systems and can help to benefit neuropathy, cerebral palsy, dementia, Raynaud’s disease, and atherosclerosis. Walnut oil is a wonderful moisturizer for the skin and is regularly used in skin care products for its healing and protective benefits. Try mashing a few ripe bananas and sprinkling chopped walnuts on top for a energy and brain boosting breakfast. Only a handful of walnuts a day are needed to receive their powerful health benefits.

 
EASY Avocado Cilantro Dressing
Healthy Eating
Written by Administrator   
Wednesday, 13 January 2016 21:55

avocado_cilantro_dressing

Recipe: 1 large avocado/2 cups zucchini, peeled and diced/2 medjool dates, pits removed/¼ cup cilantro leaves/1/2 lemon, juiced/optional sea salt and pepper. Blend all ingredients until smooth, adding water as needed to desired consistency, about ½ cup. Enjoy over salad greens or as a dip with raw vegetables.

 
Spaghetti Squash Fritters
Healthy Eating
Written by Administrator   
Tuesday, 12 January 2016 23:25

spaghetti_squash_fritter

Recipe: 1 cup spaghetti squash strands from a cooked spaghetti squash / 2 eggs (or egg substitute) / sea salt and pepper to taste / 1-2 tsp. chopped fresh herbs, optional / 1-2 tbs. coconut oil. Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs. Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve.

 
Lavender...Can It Help You Sleep?
Blog
Written by Administrator   
Monday, 11 January 2016 22:38

lavender_sleep

Lavender has a history of use in folk medicine. Used by traditional healers as a cure for sleeplessness, lavender has been the subject of clinical research. According to the Associated Sleep Society, lavender oil may be effective in relieving mild insomnia, especially in women and young people. Results published in the Journal of Alternative and Complementary Medicine, indicate that lavender oil might treat insomnia when used as an aromatherapy treatment.

 
Reuse Idea: Old Plastic Bottle? New Bird Feeder!
Reuse Tips
Written by Administrator   
Tuesday, 22 December 2015 21:56

plastic_bottle_bird_feeder

 
Reuse Idea: Reclaimed Cooler? DIY Root Cellar!
Reuse Tips
Written by Administrator   
Sunday, 20 December 2015 00:14

cooler_root_cellar

 
Herb Roasted Fall Veggies...
Healthy Eating
Written by Administrator   
Sunday, 13 December 2015 20:41

fall_veggies

Recipe: 1/2 cup extra virgin olive Oil /2 lbs. assorted root vegetables (carrots, parsnips, beets, onions and sweet potatoes), peeled and cut into wedges/10 cloves garlic, peeled/1 Tbsp. chopped fresh rosemary /1/4 tsp. ground black pepper/sea salt to taste. Preheat oven to 425°. In large bowl, combine all ingredients until vegetables are well-coated. In large shallow roasting pan, evenly spread vegetables. Roast, stirring occasionally, 30 minutes or until vegetables are tender and golden.

 
Reuse Idea: Wooden Pallet? DIY Handy Tray!
Reuse Tips
Written by Administrator   
Saturday, 16 January 2016 20:45

reuse_pallet_tray

 
Ringling Bros. Circus To Retire All Elephants A Year And A Half Early
News
Written by Administrator   
Wednesday, 13 January 2016 21:54

ringling_elephants

The Ringling Bros. and Barnum & Bailey Circus is ending its elephant acts a year and a half early, and will retire all of its touring elephants in May. The move comes amid increasing scrutiny of circus elephant acts with local governments passing "anti-circus" and "anti-elephant" ordinances in response to concerns over animal cruelty. The circus's parent company, Feld Entertainment, told The Associated Press exclusively that all of the iconic elephants will be permanently retired to the company's 200-acre Center for Elephant Conservation, located between Orlando and Tampa. The company announced in March that it would retire the full herd to the center by 2018. But once officials began planning details, they realized "we could actually do this a lot sooner" because building the new structures to house the retiring elephants didn't take as long as they originally thought, said Alana Feld, Ringling's executive vice president and show producer. It costs about $65,000 yearly to care for each elephant, Feld said. Eleven elephants currently tour with the circus.

Read more: http://www.huffingtonpost.com/entry/ringli...

 
Reuse Idea: Old Bread Ties? New Electrical Cord Tags!
Reuse Tips
Written by Administrator   
Tuesday, 12 January 2016 23:23

reuse_bread_ties_for_cords

 
Spicy Stuffed Avocado Salad
Healthy Eating
Written by Administrator   
Tuesday, 22 December 2015 21:57

avocado_salad

Recipe: 1 cup extra-virgin olive oil /2 shallots, sliced /2 tablespoons fresh lime juice /1/4 cup water/1 clove garlic, sliced /1 tablespoon apple cider vinegar /1 teaspoon chile powder /1 teaspoon paprika /1/2 teaspoon sea salt/1/2 teaspoon chopped fresh cilantro/1/4 teaspoon chopped fresh oregano /1 tomato, diced/1 cup cooked fresh corn/1 cup cooked fresh peas/1 cup chopped cucumber/1/2 red onion, sliced/1 pound fresh watercress, stemmed/4 ripe avocados, halved, pitted and peeled/1/2 cup hemp seeds, to garnish. To make vinaigrette, heat 1 teaspoon of olive oil in a sauté pan over medium-high heat. Add shallots and sauté until soft, about 5 minutes, and remove from heat.  Combine shallots, remaining 1 cup of oil, lime juice, water, garlic, vinegar, chili powder, paprika and salt in a blender. Blend until smooth. Transfer to a bowl and stir in cilantro and oregano. To prepare salad, combine tomato, corn, peas, cucumber and red onion in a large bowl. Add enough vinaigrette to lightly coat vegetables and gently toss together. Arrange watercress on salad plates and top with avocado halves. Scoop vegetable mixture into center of avocados. Sprinkle each serving with hemp seeds and drizzle with more vinaigrette to taste.

 
Vegan Walnut Chocolate Chip Cookies
Healthy Eating
Written by Administrator   
Sunday, 20 December 2015 00:16

walnut_chocolate_chip_cookies

Recipe: 1 1/2 cup white flour, organic/1/2 cup raw organic sugar/3/4 tsp baking soda/3 tsp baking powder/1/2 tsp cinnamon/1/3 cup rolled oats/1/2 tsp sea salt/1 tsp lemon juice/1/4 cup warm water + 1 tsp flax seeds /1/2 cup melted vegan butter/3 Tbsp almond milk/1 tsp vanilla extract/1/2 cup mini chocolate chips, vegan/1 cup raw walnuts.

Preheat oven to 350 degrees, line baking pan with parchment paper. Mix together flax and almond milk and allow to sit for at least five minutes. Combine dry ingredients. Fold in the melted vegan butter and flax until mixture thickens and balls up. Add vanilla extract and lemon. Add another splash of almond milk if dough is too dry. Fold in the walnuts and chocolate chips. Place dough in the fridge or freezer to chill until firmed enough to roll into balls. Arrange dough on baking sheet and bake at 350 degrees for 12-16 minutes or until the edges begin to brown.

 
Pappardelle with Butternut Squash and Chard
Healthy Eating
Written by Administrator   
Monday, 14 December 2015 20:43

butternut_pappardelle

Recipe: 2 12-oz. pkg. peeled, cubed butternut squash, cut into 1 ½-inch pieces (6 cups)/2 Tbs. olive oil/⅛ tsp. ground nutmeg/8 oz. pappardelle/1 12-oz. bunch rainbow chard, stems chopped, leaves cut into ribbons/4 Tbs. unsalted butter or olive oil/16 whole fresh sage leaves/2 cloves garlic, minced. 

Preheat oven to 450°F. Place squash on large rimmed baking sheet, and toss with oil. Sprinkle with nutmeg and season with salt and pepper, if desired. Roast 20 to 25 minutes or until squash is tender, stirring occasionally. Cook pappardelle in large pot of boiling salted water according to package directions, adding chard stems and leaves during final 2 minutes of cooking. Drain pappardelle and chard, reserving 1/2 cup cooking liquid. Return pappardelle and chard to pot. Heat butter (vegan optional) or olive oil in medium skillet over medium-high heat for 4 minutes, stirring occasionally. Add sage and garlic; sauté 5 seconds. Pour browned butter orolive oil over pappardelle and chard; add squash, and toss to coat. Add reserved cooking water as needed to moisten pappardelle. Season with salt and pepper, if desired. Top with Parmesan (optional).

 
Reuse Idea: Old Window and Reclaimed Pallet Wood? DIY Rustic Table!
Reuse Tips
Written by Administrator   
Sunday, 13 December 2015 20:41

reuse_window_pallet_table

 
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