Hemp or Marijuana?

Last night, I watched this program on KQED in celebration of Independence Day...
but this post is exactly what I have to say, and probably more...

How is a plant illegal?!? I certainly hope that basil and oregano are never outlawed, or patented- like several companies wish they could do with Neem, a plant that has been used for generations in India.

That's my rant for today...

Organic Bytes Update

I subscribe to this great newsletter from the Organic Consumers Association. I was turned onto it by a friend in food and farm studies in Ithaca, NY. I highly recommend that anyone who purchases organic, is concerned about where their food comes from, or maintains a healthy lifestyle, check out the website and subscribe to the newsletter. They do great work in helping to keep consumers aware of food issues, and this is one we should all be concerned about:
-------------------------
ALERT: Congress Passes Provision Removing Local Rights to Regulate Food and Farms

Since 1988 the biotech industry and industrial food corporations have unsuccessfully tried to take away local and states' rights to ban or regulate genetically modified organisms (GMOs) and other controversial foods and crops. For example, OCA and other public interest groups successfully generated a mass outcry in 2006 that blocked the passage of the National Uniformity for Food Act. This highly unpopular bill would have nullified 200 food safety and food labeling laws across the U.S.

Failing to suppress grassroots control over food safety laws and labels in the last session of Congress, industry has now called on their friends in the House Subcommittee on Livestock, Dairy, and Poultry to slip a similar poison pill into an obscure section of the voluminous 2007-2012 Farm Bill. The provision would give the White House appointed Secretary of Agriculture the power to eliminate local or state food and farming laws, such as those in four California counties banning genetically engineered crops, and set an an ominous precedent undermining states' rights.
Tell Congress to repeal this provision before it becomes law:
http://www.organicconsumers.org/articles/article_5424.cfm

What can you do?

I found this great site that has a plethora of information on all things green, including latest environmental updates and articles, and a whole schmattering of things you can do to help change your world for the better.
"WorldChanging.com works from a simple premise: that the tools, models and ideas for building a better future lie all around us."

All-natural? Organic? Soap?

Maybe, but more likely not! I was shocked and heart-broken after watching this video that made me question my favorite Nature's Gate Shampoo and Conditioner. This is one of my favorite brands, yet they are seemingly using petroleum products in their soap?


I'm officially saddened.

Wanna check out your soap (or other body products)? Visit the Environmental Working Groups Skin Deep website to measure the toxicity of your body and beauty products.

Mmm..., Strawberry Soup

from a recipe by Shuna Fish Lydon, pastry chef, featured in "edible San Francisco"

Serves 6

Ingredients:
1 (750-mL) bottle chardonnay, rose, or ice wine
2 generous cups cold water
4 cups sugar
Juice of 1 lemon
6 pints organic strawberries

In a large, stainless steel pot, bring wine to boil over high heat.
Add water and sugar.

Lower heat to medium-high and bring to boil again.
Remove from heat and stir in lemon juice.
Set aside and let coll to room temperature.

If strawberries are overly dirty, wash with a brief blast of cold water. Set aside 16 to 20 of the best looking berries for garnish.
Stem the remaining berries by hand.

Using a blender, puree the strawberries in small batches with 1/2 cup of the wine sauce and 1/4 cup filtered water.
Add more or less sauce or water according to taste.
Strain puree in a fine-meshed sieve. Stir in more wine sauce or more water, 1/2 cup at a time, until a thick, sauce-like consistency is reached.

cover and chill the soup for one hour in refrigerator before serving.
Garnish with reserved strawberries.

Strawberry soup will keep for one week refrigerated in a nonreactive, tightly covered container.

Millet-Cauliflower "Mashed Potatoes"

Many of you probably do not know, but in a former incarnation as a vegan, Todd attended the Natural Gourmet Institute for Food and Health. So, he's got a great collection of incredibly healthy recipes. This one, in particular, is easy!!
As the name suggests, this could be substituted for mashed potatoes, but would also make a great breakfast.
For health benefits of millet, check out this link at World's Healthiest Foods!

Ingredients:
1-1/4 cups millet
1 onion, chopped
2 T oil
1 head cauliflower
1 tsp salt
4 cups water
shoyu (to taste)

Procedure:
1. Wash and drain the millet.
2. Saute onion in oil until translucent.
3. Saute millet in oil with onion until it darkens and smells like popcorn (approx. 10 minute), stirring constantly.
4. Add cauliflower, salt, and water, and bring to a boil, covered.
5. Simmer until very soft and moist for about 40 minutes. All liquid should be absorbed.
6. Put millet and cauliflower through a food mill, season with shoyu.

Sauteed Seitan in Miso Sauce

Serves 3-4
1/2 cup miso
4 T water
4 tsps sake or dry sherry
2 T sweetener *see note that follows ( I like to use 4 T apricot or plum jam)
1 pound seitan, sliced
2 T vegetable oil
1 tsp chili oil
2 leeks (white part only-clean thoroughly to remove dirt), julienned
2 cloves garlic, chopped
1 inch ginger, chopped
2-3 carrots, julienned
2-3 stalks celery, julienned

1. Prepare sauce by mixing miso, water, sake, and sweetener. Simmer sauce over low heat for 3 minutes.
2. In skillet, saute seitan to crisp and brown. Set aside.
3. Over medium heat, add vegetable oil and chili oil to empty skillet. Add leeks and saute for 3 minutes until translucent.
4. Add garlic and ginger and saute for 1 minute.
5. Add carrots and celery; saute for 5 minutes.
6. Stir in seitan and sauce; turn heat to low and cook for 2 minutes.
7. Serve over rice.
Enjoy!

*Sweetener substitution and conversion chart:

1/2 cup sweetener =

1/2 cup maple syrup
1/2 cup honey
1/3 cup molasses
1/2 cup coconut sugar
1-1/4 cups maltose
1-1/2 cups barley malt extract
1/2 cup fruit juice concentrate
1 cup sugarless fruit jam or jelly
1-1/4 cups rice syrup
1-1/4 cups dried fruit puree
2 cups fruit juice
1 cup fruit juice and 1 cup carrot juice
1/2 cup unsweetened frozen juice concentrate

How to Make Nourishing Herbal Infusions

Susun Weed started the Wise Woman Series and Ash Tree Publishing. She teaches classes at the Wise Woman Center in Woodstock, NY. My introduction to Susun Weed began with her book, Wise Woman Herbal for the Childbearing Year.

From an article by Susun S. Weed.

An infusion is a large amount of herb brewed for a long time. Typically, one ounce by weight (about a cup by volume) of dried herb is placed in a quart jar which is then filled to the top with boiling water, tightly lidded and allowed to steep for 4-10 hours. After straining, a cup or more is consumed, and the remainder chilled to slow spoilage. Drinking 2-4 cups a day is usual. Since the minerals and other phytochemicals in nourishing herbs are made more accessible by drying, dried herbs are considered best for infusions.
I make my infusions at night before I go to bed and they are ready in the morning. I put my herb in my jar and my water in the pot, and the pot on the fire, then brush my teeth (or sweep the floor) until the kettle whistles. I pour the boiling water up to the rim of the jar, screw on a tight lid, turn off the stove and the light, and go to bed. In the morning, I strain the plant material out, squeezing it well, and drink the liquid. I prefer it iced, unless the morning is frosty. I drink the quart of infusion within 36 hours or until it spoils. Then I use it to water my house plants, or pour it over my hair after washing as a final rinse which can be left on.
My favorite herbs for infusion are nettle, oatstraw, red clover, and comfrey leaf, but only one at a time. The tannins in red clover and comfrey make me pucker my lips, so I add a little mint, or bergamot, when I infuse them, just enough to flavor the brew slightly. A little salt in your infusion may make it taste better than honey will.

Roots & barks: Use 1 oz (30 grams) per pint (500 mL) of water for 8 hours minimum.
Leaves: Use 1 oz (30 grams) per quart (liter) of water for 4 hours minimum.
Flowers: Use 1 oz (30 grams) per quart (liter) of water for 2 hours minimum.
Seeds & Berries: Use 1 oz (30 grams) per pint (500 mL) of water for 30 minutes minimum.