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Vegan Strawberry Cheesecake.......:)
Blog
Written by Administrator   
Sunday, 08 October 2017 13:23
 
Catholic Church to Make Record Divestment From Fossil Fuels
Blog
Written by Administrator   
Sunday, 08 October 2017 13:14

In a groundbreaking stance against climate change, over 40 different Catholic institutions have announced a collective divestment of oil, coal, and fossil fuels. Some of the institutions, including the Archdiocese of Cape Town, the Episcopal Conference of Belgium, and the diocese of Assisi-Nocera Umbra-Gualdo Tadino, made the pledge on the anniversary of St Francis of Assisi’s death.

While the amount of money to be divested is still unclear, Carnitas, the Catholic church bank and charity participating in the divestment, is worth $5.2 billion (€4.5 billion) alone. Additionally, the number of Catholic groups who have joined the environmentally-driven initiative has broken the previous record for Catholic institutions banding together against climate change, says the Guardian.

More: https://www.goodnewsnetwork.org/catholic-church-make-record-divestment-fossil-fuels/

 
Another Hurricane Harvey Rescue...we need more of this.
Blog
Written by Administrator   
Tuesday, 03 October 2017 21:58

Visit us at: www.slosolstice.com

 
Vegetarian Spinach Quiche
Healthy Eating
Written by Administrator   
Friday, 02 December 2016 11:53

vegetarian_quiche

Recipe: 2 tablespoons olive oil / 1/2 onion, finely chopped /1 clove garlic, minced /1 10-oz. package frozen chopped spinach, thawed and squeezed  /1 1/2 cups grated Gruyère (or dairy free)/1 9-inch unbaked pie shell /3 large eggs, lightly beaten (or egg substitute) /1 1/2 cups milk (or dairy free) 1 tomato thinly sliced / sea  salt and pepper to taste. Preheat oven to 375ºF. In a small skillet over medium heat olive oil . Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool. Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt and pepper. Gently pour into crust. Top with tomatoes. Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

 
Shasta Lake MAY Fill Up This Month!
News
Written by Administrator   
Friday, 18 March 2016 22:02

lake_shasta_el_nino

Since March 2, Shasta Lake has received 6.44 inches of rain, and another 10 could fall between Thursday and Tuesday. "The system is rising and we hope to capture as much of this runoff as possible, but it's hard to know whether it will fill up right now," Moore said. "It's looking good. We're getting close..."Close... but still far away. Shasta registered its lowest level ever, 837 feet above sea level, in 1977. In December 2014, the lake dipped down to 889 feet. But the recent storms are replenishing the lake, and the elevation on March 9 hit 1,012 feet. In the last month, the reservoir has risen 28 feet — and it needs to go up another 55 feet to 1,067 feet above sea level to reach full capacity. That's a lot of rain that needs to fall and snow that needs to melt for the reservoir to fill by month's end. Read more: http://www.sfgate.com/news/article/Lake-Shasta-fill-up-El-Nino-full-capacity-drought-6879810.php

 
REUSE: Reclaimed Wood? DIY Creative Wall Paneling!
Reuse Tips
Written by Administrator   
Tuesday, 01 March 2016 21:54

reuse_wood_wall_paneling

 
REUSE: Cardboard Box? DIY Kids Indoor Fun!
Reuse Tips
Written by Administrator   
Thursday, 18 February 2016 22:02

cardboard_golf

 
KINDNESS..........Thank You!
Blog
Written by Administrator   
Sunday, 08 October 2017 13:20
 
Another Hurricane Harvey Rescue...thank you!
Blog
Written by Administrator   
Tuesday, 03 October 2017 22:05

Visit us at: www.slosolstice.com

 
EFT Sessions Recommended for Those at Risk for PTSD
Blog
Written by Administrator   
Wednesday, 26 July 2017 21:29

Kaiser Permanente is one of the largest hospital systems in the US, taking care of more than 10 million patients each year. This week Kaiser's peer-reviewed publication, The Permanente Journal, published practice guidelines for using EFT with patients diagnosed with PTSD. The journal is indexed on the US Government's Pubmed website, making it easy to locate. EFT Universe inspired this project in 2013. We collaborated with several other organizations, amongst them Eden Energy Medicine, ACEP, and AAMET, to survey EFT practitioners about their experience working with clients with PTSD.

The results of their insights are embodied in the practice guidelines. They recommend 5 hourlong EFT sessions for those at risk for PTSD, and 10 sessions for those with full-blown symptoms. Practice guidelines are influential documents because medical and mental health professionals turn to them to find best practices for a specified condition such as anxiety, depression or PTSD. Practice guidelines answer questions like: How many sessions are recommended? How long should each session be? What percentage of patients get better? What further care is recommended for those who don't?

The publication of these practice guidelines by a prestigious journal is a milestone in the acceptance of EFT in the medical establishment.

I spend about 1/3 of my time in service projects like this one, and it is wonderful to see them come to fruition this way. Sometimes it takes many years and much persistence, and I appreciate all those who contributed to the success of this paper. Especially David Feinstein who structured the survey questions, Sheri Stern who provided case histories of veterans she worked with in the VA, Liz Boath and Tony Stewart of Staffordshire University, and Morgan Clond who performed the data analysis.

~ Dawson

 
Reuse: Metal Basin? DIY Rustic Sink!
Reuse Tips
Written by Administrator   
Friday, 18 March 2016 22:05

reuse_basin_rustic_sink

 
ZESTY BLACK BEAN and Sweet Corn Salad...
Healthy Eating
Written by Administrator   
Tuesday, 01 March 2016 21:55

zesty_black_bean_salad

Recipe: 2 cups fresh or frozen and thawed corn kernels /1/2 cup finely chopped red onion /2 tablespoons rice vinegar /1 tablespoon extra-virgin olive oil /1 tablespoon lime juice /1/4 teaspoon cayenne pepper /sea salt and ground black pepper to taste /4 cups cooked black beans, rinsed, and drained /1 red bell pepper, cored, seeded and chopped /1/3 cup cilantro leaves, finely chopped. Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside. In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

 
Vegan Green Goddess Pesto Griller
Healthy Eating
Written by Administrator   
Thursday, 18 February 2016 22:03

vegan_pesto_griller

Recipe: spelt bread (or your choice)/1/2 avocado, sliced/1/2 c spinach/vegan cheese//1-2 tbsp coconut butter. Pesto: 1/3 c basil, chopped/1/4 c pine nuts/1-2 garlic cloves/1 c kale, chopped/1/4 c extra virgin olive oil/sea salt/pepper to taste.  To make pesto add all ingredients to a blender and run until combined. Spread pesto on both slices of bread. On one slice of bread add cheese, avocado and spinach. Top with the other piece of bread pressing it gently together. In a small fry pan heat up coconut butter. Cook sandwich on both sides for 4-5 minutes or until golden. Cut in half or in fours.

 
Roasted Tomato and Garlic Soup
Healthy Eating
Written by Administrator   
Saturday, 13 February 2016 23:39

tomato_and_garlic_soup

Recipe: 3 lbs tomatoes, cut in half/1 whole head of garlic, cloves separated with skins removed/1 onion, quartered/2 carrots, cut into chunks/2 tbsp olive oil, for drizzling/2 cups vegetable broth/1 cup water/pinch of cayenne pepper (optional)/ 1 tsp dried basil. Preheat oven to 375 degrees. Place tomatoes, garlic, onion, and carrots on baking sheet and drizzle with olive oil, stir to coat. Roast vegetables on middle rack for 20 minutes, stir vegetables and continue roasting another 20-30. Place vegetables in a large pot. Add the broth, water and basil and bring to a boil, then reduce to a simmer for about 10 minutes. Next, puree soup (careful it’s hot!). Pour soup back into pot and add sea salt and fresh ground black pepper to taste. Garnish with fresh cilantro.

 
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