Eating Consciously, Eating Seasonally, Eating Locally

Another favorite of the nightshade family is the pepper: there are hundreds of kinds, ranging from super sweet to hellishly hot. I’ll focus on the sweet. Many do not like green bell peppers and for good reason: they are green, are not ripe and can be bitter. One can find in the grocery stores ripe bell peppers that are red, yellow and orange but chances are these took an international trip before getting to the store. Like tomatoes, peppers of all kinds are planted in the late spring once the soil and ambient temperature are warm. It takes about 2 months for a pepper to become green and ‘ripe’ enough to eat. To get to the full ripe state of red, orange or yellow takes another month. The fruit are heavy and require some effort to support so farmers are often ready to pick green and sell. So what does one do if one wants a pepper with color and sweetness? Plant Lunchbox Peppers! Not only are the [...]

By |2020-08-24T10:57:06-04:00August 24th, 2020|Categories: Eating Consciously, Food, Growing food, Noel Thurner, Recipe|

Heavy Metal Detox Smoothie

Ingredients: 2 bananas 2 cups wild blueberries 1 cup cilantro 1 cup orange juice (just peel the orange, take out the seeds and throw it in) 1 tsp barley grass juice powder 1 tsp spirulina 1 small handful of Atlantic dulse Optional: water or coconut water or fresh orange juice to blend Directions: In a high speed blender, blend all ingredients until smooth. If a thinner consistency is desired, add up to 1 cup of water. Enjoy!

By |2020-07-24T14:38:42-04:00July 24th, 2020|Categories: Eating Consciously, Kathryn Parker, Recipe|

Raw Wild Blueberry Pie

Loaded with juicy wild blueberries that burst in your mouth and are piled into a sweet cashew crust, this pie is as simple and perfect as it gets. It takes only minutes to make—and about that long to disappear, too! Enjoy it for dessert, breakfast, or any time the urge strikes you. 1⁄3 cup cashews 1⁄3 cup unsweetened shredded coconut 4 cups dates, pitted - because I make for one person, I can put about 1 cup in, less coconut and maybe a smaller pan. 20 ounces frozen wild blueberries, thawed or fresh in season 1 mango, diced, or a container of organic raspberries For the crust, process the cashews, coconut, and 3 cups of dates in a food processor until thoroughly combined and smooth. Press the crust into a 9-inch pie dish. Cover and refrigerate. For the filling, process half of the wild blueberries, the remaining cup of dates, and the mango or raspberries in a food processor  (or both) until smooth. Stir in the other half of [...]

By |2020-07-24T14:33:11-04:00July 24th, 2020|Categories: Eating Consciously, Kathryn Parker, Recipe|

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.