DIY regrow your food…

Gardening outside the garden

making it up as i go


Celery, romaine lettuce, cabbages & bok choy can all be regrown. I use a square vase. After I cut off the eatin’ part of the celery, I put the bottom in the vase, I use the sink sprayer to water the tops until the water is about 2″ deep. I water daily, easy to remember to do this if you park the vase next to the sink. Within three days, this celery started growing in its center. When the green part reaches 8 to 10″ I will plant the bottom into the dirt, leaving only the new growth exposed. It takes about five months to regrow celery. I plan on doing this with all the celery I buy. I will then, in five months time, have grown my own supply of celery. I have a few good windows that I can plant in some pots later on–when winter comes.  I…

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Eating Healthy and Leave the Family

Bestselling author John Robbins, son
of the cofounder of Baskin-Robbins
ice cream, watched as his family
members became ill with the effects
of their product.

He left the family business behind to
seek a different kind of life.

Video (2:10):

– Ken McCarthy
The Real Food Channel

P.S. Please share Real Food Channel
videos with your friends, family and



How to Make Homemade Baby Food


If you’ve looked at the price of baby food lately, you might be surprised at how high it is. Plus, if you want your food to be organic and not full of preservatives, you have to pay even more. With a little time and work, you can save money by making your own baby foods. It’s easy and simple to make delicious, nutritious meals for your baby. when my children were babies they did not like most baby food. I have little hand grinder that I used and they loved the food I made much better. Store bought baby food has been sitting on the shelf for who knows how long.


What you’ll need:

* A steamer. Don’t boil baby food; it takes away nutrients from your baby’s food. You can get an inexpensive steamer that cooks quickly and leaves all the vitamins and minerals your baby needs

* A food processor. While most people would think to use a blender to puree food for your baby, you’ll probably be sadly disappointed with the results. The Power Blenders like Vitamix or Blendtec are what I recommend. These blenders work quickly and puree to perfection.

* Ice cube trays, freezer bags, and lots of space. Unless you want to cook up food for your child everyday, freezing is the way to go. Instead of having to make new, you can just pop it in the microwave and be ready to go in no time. Ice cube trays are a great way to store food and make convenient portion sizes.

The first step is to wash and skin fruits and vegetables then cut them up into small pieces. This will make them easier to use later. If skinning and peeling gets tedious, you can always use some prepared food from the grocery store, like baby carrots. This way you just have to wash them and skip to the next step. If you use a Power Blender you do not have to remove skin or peels, because they ground this part of very well. Most of the nutrition is in the skin and peels. (The only exception is citrus, bananas, obvious fruit like these.)

The next step is to cook your food. For vegetables, use the steamer. Once you’re done steaming, keep the water. You can add it later to thin out your food to the right consistency. If you’re preparing meat or pasta, just cook it on the stove as normal, but don’t add any oil or spices.

After your food is done cooking, you’re ready to start processing. Put the foods separately into the food processor. For pureed foods, you can leave the processor alone because it may take a while. Later on when the food needs less processing, you may need to monitor it. This is also the point where you would start fruits like banana that don’t require cooking. You could also try throwing in some of last night’s leftovers.

After your food is prepared, pour it into the ice cube trays. If you don’t have enough room in your freezer, simply put sealed food into the refrigerator until you do have room. Once the cubes are frozen, put 4 of them into a Ziploc back and put them back into the freezer. At first, you should keep the same kinds of foods in the same bag, but eventually you can start mixing and matching. For example, put in two meat cubes and two pasta cubes for a mixed meal.

When you’re ready to go, just take a baggie out of the freezer and pop it into the microwave; simple as that. If you don’t use microwaves, you can heat in hot water on the stove; just be sure not to melt the bag or cook the food more.
With just a little work, you can make great tasting, inexpensive meals for your baby.

Education, Ideas

White Meat vs Dark Meat

White Meat vs Dark Meat – No Nonsense Nutrition Facts



Discussions have gone back and forth forever about which poultry cuts are healthier – white meat or dark meat. If consumers’ habits are any indication of which cut is believed to be healthier right now, then white meat chicken wins the argument.

The sale of chicken breast meat outranks any other cuts of poultry. Americans, for the most part, are leaning toward this cut of meat as an attempt to eat healthier. It seems we have become obsessed with the term ‘boneless skinless chicken breasts.’ Whether you like it or not, the term seems to have become a basic ingredient in many recipes, almost as commonly used as the term ‘bring to a boil.’

Now there seems to be a bit of a backlash against this chicken breast or white meat obsession. Chefs, cooks, and foodies around the globe have spoken loud and clear against the American romance with white meat. This cry out against white meat isn’t so much to say all white meat is bad, but to say that dark meat isn’t evil.

Many chefs and other foodies extoll the virtues of chicken dark meat over the white meat of the bird. What they claim is the dark meat far exceeds the white meat in both taste and texture.

This increase in sales of chicken white meat over the dark meat of the chicken has caused the inevitable economic impact. Simply put, the price of white meat went up. When we love something enough to binge on it, the market responds by raising the price to suit our insatiable appetite.

So, we know two things for sure; 1) white meat is consumed more often than dark meat, and 2) white meat is more expensive than dark meat.

Where the debate lies is in the nutritional value. You can find articles that list the benefits of white meat over dark meat, and find equally believable articles listing the same benefits of dark meat over white meat. It’s very confusing.

Rather than try to summarize what I think, or what someone else thinks, I thought I’d just list the nutritional values as given on the nutritional labels for each, white meat and dark meat. Then, you can decide what is most important to you and your diet.

White meat chicken – 1 cup cooked

231 calories, 45 from fat
fat 5 g
cholesterol 40%
carbs 0
dietary fiber 0
sugars 0
protein 43 g
niacin 96%
B6 42%
B12 8%
iron 8%
zinc 9%

Dark meat chicken – 1 cup cooked

249 calories, 110 from fat
fat 12 g
cholesterol 35%
carbs 0
dietary fiber 0
sugars 0
protein 33 g
niacin 40%
B6 22%
B12 6%
iron 10%
zinc 20%


After you have compared the nutritional value of both, consider your pocketbook. As I mentioned, due to popular demand, white chicken meat is considerably more expensive than dark chicken meat. Does the lower fat content of white chicken meat justify the added expense? There are some vitamin and mineral differences to take into account, too.

Many nutrition experts recommend we approach chicken meat in the same way we should approach everything else – in moderation. A little bit of dark meat added to a diet of white meat, and a little bit of white meat added to a diet of dark meat, could both be beneficial.

Decide for yourself. Which do you prefer? And then ask yourself why. You may want to cross-over to the other side once in a while and find out what all the fuss is about. Then just relax, dig in, and enjoy that delicious bird!