Natural Health Blog

How Bananas Eaten Daily Contribute to Potassium Deficiencies; Whaaaa?

I know my banana lovers in the house are going to riot once they read this post, but I just wanted to impart what I've learned recently about eating foods that are picked green.

When we talk about fruits it's important to keep in mind that in an ideal situation, fruit ripens on the tree (or at least get close), and then we eat them. When fruit is picked green, it still has minerals and vitamins that it has yet to develop in it's natural process towards decomposition. That is what fruit was born to do, decompose and produce seeds to continue the species.  

Fruits gets nutrients from the tree, the sun, the water; All that. Eating fruits that are not local to our region, for example bananas, are never tree ripened.  When we consume them, they pull enzymes and vitamins from our body to complete decomposition in our digestive tract.

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Chocolate & Cayenne Chicken Chili

What's for dinner tonight? Do you have the following items in your pantry?

2 cans cut Stewed tomatoes (homemade or canned)
1 cup Organic Dark Red Kidney Beans (soak dried ones for 18-24 hours for best nutritional beans) canned are just fine too. For canned Kidneys use one can.
1 cup chopped leftover baked chicken (YUM)
1 tsp organic oregano
2 tsp powdered baking chocolate (fair trade and organic is always a good way to go with chocolate
1 tsp organic cayenne pepper
2 cloves organic garlic, crushed or minced.
2 tsp Himalayan sea salt
A couple of tablespoons of the chicken broth from baked chicken (optional)

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10 Minute Organic Pesto

What a gluttonous meal this was!! I was inspired at the Lansing City Market when I saw their beautiful Organic Basil. 

Basil is naturally carminative which means that it is going to support digestion.  The Garlic is a natural anti-biotic and Rosemary has too many benefits to mention but mainly it's supportive of digestion.   This is a powerhouse of fresh, local, organic and healthful ingredients.   Using gluten free noodles yields a totally GF meal that kicks butt!

As you can see from the photo, this is some serious Pasta but the Basil is out in force right now so GO GET SOME! Let me know if you have questions, comments, if you make this dish feel free to give me feedback:)

I made this two nights ago and I've been chomping at the bit to post about it.  This Pesto Dish costs under $10 and is some serious gourmet stuff.  So put your water on to boil and get started! Here is what you need:

  • 4 large handfuls of fresh Organic Basil: Right now you can get it at the Lansing City Market (grown locally and organically for $2 a bag.)  Ask for Pam, she will hook you up!  
  • 3 cloves of Fresh Garlic: (I also bought these at Lansing City Market, organic, local, knock-your-socks-off good).
  • A whole bunch of Organic Olive Oil:  Ok, Since I never measure ANYTHING, it's hard to say, probably at least a quarter cup.  Start with that and add more liberally.  The pesto should be a very wet, oily texture.  I used the 365 brand to be specific.
  • Start with 1 tsp's of sea salt.  I use a grinder, so it could be more than that.  Once blended, if it tastes bland, add salt.  I use Himalayan Pink Salt.
  • Parmesan Cheese Shredded: At least 3 tbsp's, I kept adding until it tasted absolutely decadent.  Then we topped our plates with it so ~ don't be shy.  I use the Organic Valley Parmesan Cheese- on sale baby!
  • The secret ingredient is Rosemary:  I dried Rosemary from the garden last year and I just had enough to last until the next crop (ready later this month).  How I did it was I actually took a mortar and pestle and ground the rosemary to dust and added it to the blended pesto.  It was an after thought but I really like the flavor it gave. You can just use regular old rosemary spice.
  • All of this goes into a blender or food processor.  Blend till you can't bend no mo' !
  • Once it's done set it aside and cover it with plastic wrap.  If you expose the pesto to air it starts to change color and basically that means it's loosing flavor and freshness.  Stick the plastic right on to the pesto in a bowl. 
  • Make your noodles.  If you start boiling your water before you make the pesto, you'll save time. Any kind of pasta will do!  I did the Eden Organic Noodle flavored with Garlic and Parsley but you can use Quinoa Pasta, or just regular old spaghetti noodles!  Whatever floats your boat!  We used the entire box.
  • When the noodles are done add the pesto to the noodles, stir and DONE!  Add more oil if it seems dry. 
  • We heated "Stone Fired Brand" Garlic Naan (flat bread) for a little extra Carb-factor.

I garnished with some early yellow tomatoes my neighbor so graciously donated - THANKS LINDA! We also added additional parmesan cheese.  Pesto should be oily, and salty garlic basil flavor should explode!  If your not tasting it, add more salt, garlic or rosemary to taste.  This amount of Pesto and Noodles fed my husband and I until we were stuffed like Thanksgiving Turkeys.  If we would have eaten salad and steamed vegetables, this could easily feed 4.

Happy Summer!