Healthy Blog

Jumat, 23 Juli 2010

Kamis, 22 Juli 2010

Veggie Mights: DIY Sprouted Grains

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Last year, I went on a couple of dates with a delightful guy, H. We quickly discovered We Did Not Want the Same Things but had great conversation while we figured it out.

Our first date culminated in a meal at a Vietnamese restaurant where I confessed to being a vegetarian and prepared for the backlash. He smiled and one-upped me. He was a vegan.

Wow. I’d never even dated a vegetarian before; I was tickled. He continued that he once had been a voracious meat-eater until a healthier-than-thou raw foodist friend annoyed him to the brink of science.

After several weeks testing a raw diet on himself, H claimed to feel lighter, stronger, and more energetic than he’d had in years. To his disgust, his friend was right. Science doesn’t lie.

For me, denial kicked in immediately. I made the incorrect assumption that, since we were in a restaurant (of his choosing), he went back to eating cooked food full-time, but remained a vegan. That was not the case.

On a subsequent outing—to a Thai restaurant—he assured me that he continued to follow a raw food diet: most of his meals consisted of fruit and nuts; the only cooked meals he ate were out with friends. It would never work. I think I actually uttered the dreaded “What do you eat?” I’m so abashed.

The goal of most raw foodists is to consume a 75%–100% raw diet of primarily fruits, vegetables, nuts, grains, and legumes for maximum health. Beating oneself up for not being strict enough is counter-intuitive to the physical and mental health benefits of the diet. I think a lot of us in the veg community can take that to heart.

Diet was not a deal-breaker with H, but this experience made me think about food in a new way: about how much I love to cook, and about how I use cooking as an expression of love. I take joy in planning and preparing a special meal or a decadent dessert for my dearest friends and family. And the more restrictive their diets, the better. I love a challenge.

So why did raw food give me such pause?

It reminded me of being an omnivore who could never imagine going veg. (That was me almost 20 years ago.) I couldn’t conceive of what H ate. An apple with peanut butter for breakfast AND lunch? Just salad for dinner? Ugh, the boredom…Sounds familiar, eh, veggies?

For No-Cook Month, I did a more little digging into the world of raw food. What I really wanted to know was how raw foodists prepare grains and beans. Some grains, like bulgur wheat, cous cous (technically, a pasta), and sometimes rice can be soaked to edibility. But what about other grains and beans?

A failed attempt to soak a batch of quinoa resulted in a fermented, stinky, and still gritty waste. To the InterWebs!

Grains and beans, it turns out, are very often sprouted. Challenge accepted.

We all know about alfalfa sprouts—the subject of every other vegetarian joke before 1995—and mung bean sprouts, which are popular in Chinese cooking. Turns out you can sprout just about anything: seeds, grains, legumes, and nuts. For fun and games, I tried quinoa and millet.

Sprouting involves soaking and allowing your subject time to expand and literally sprout. Sprouting makes the food more digestible by the body and increases the nutritional value.

Sprouts can be eaten raw, but are also often cooked or milled into flour for baking. How very versatile.

So enough wall-hugging; it’s time to dance.

How to Sprout
Adapted from The Nourishing Gourmet.

What you’ll need:
something to sprout (I used 4 oz. of quinoa)
canning-type jar, 16 oz or larger (no lid required)
cheesecloth
rubber band

What to do:
1) Wash a glass jar well. Pour grain into jar.

2) Place cheesecloth over mouth of jar with rubber band (or ring band if you have canning jars).

3) Fill with water. If you’re sprouting quinoa, give the jar a little shake and pour out the water to rinse the seeds. Quinoa has a bitter coating that should always be rinsed away. Refill the jar with water.

4) Allow to soak over night, up to 12 hours.

5) After a good soak, drain the water, refill the jar with water, and rinse the quinoa seeds, pouring away the water again.

6) Place the jar in a shallow bowl with the mouth end down to allow the remaining water to drain. Try to sift the seeds into an even layer along the side of the jar. This allows the sprouts air, light, and space to grow.

7) Leave in a cool (but not cold) place with indirect life. A countertop or table is fine.

8) Repeat steps 5 through 7 every 6 to 8 hours until you have tiny, cute sprouts. Quinoa can take as little as 24 hours after the initial soak. Some legumes can take up to 5 days.

9) Store sprouts in the refrigerator until you are ready to use, a few days up to a week.

Pop over to one of these helpful sites for more info about grains and legumes to sprout, as well as alternative methods.

I’m not sure if the air conditioning in apartment was a factor, but there was a setback during my first trial. The a/c was off for more than 24 hours over the weekend while I was away. New York’s 95+ degree temperatures and my absence (no rinsing) resulted in two jars of rancid grain.

For take two, I was diligent with the rinsing and used cold water. My quinoa sprouted in less than 2 days. The bounty of my efforts was 8 1/2 oz. of crunchy, fresh-tasting quinoa sprouts. They would be great on a green salad or in a variety of recipes. Millet results are pending.

Any raw food readers out there who would like to school me in their ways? (Please forgive my ignorance and Internet education.) Readers, have you sprouted anything before? Feel free share your experiences/tips in the comments. Stay tuned next week when I will Not Cook with the sprouted quinoa.

~~~

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Rabu, 21 Juli 2010

The Dirty Dozen; Which Foods You Really Should Buy Organic

O.K. Listen up! I hear over and over again how people can't afford to buy organic, in fact, neither can I, at least not entirely. So here is a list from one of my favorite sites, The Daily Green, listing the foods you should absolutely buy organic, or not at all if you really can't afford to. There are safer options listed under each dirty fruit or veggie which contain similar vitamins.

These foods, mostly produce are listed as The Dirty Dozen. Appropriatley named I think since you are digesting more pesticides and chemicals than you are vitamins and nutrients! Errrrrghhhhh! So frusterating. Watch out also for coffee beans, cow milk and some meats which contain chemicals and antibiotics ( see Magda's blog, Be Nutritious for an excellent article regarding this. Magda also has tons of delicious vegitarian recipes that I can't wait to try!)

Did You Know?
Many of the coffee beans you buy are grown in countries that don't regulate use of chemicals and pesticides. Look for the USDA Organic label to ensure you're not buying beans that have been grown or processed with the use of potentially harmful chemicals.
Go a step or two further, and look for the Fair Trade Certified and Rainforest Alliance (or Bird Friendly) labels to ensure that your purchase supports farmers who are paid fairly and treated well. And look for shade-grown (Rainforest Alliance- or Bird Friendly-certified) varieties for the trifecta; that way you know the coffee is being grown under the canopy of the rainforest, leaving those ancient trees intact, along with the wildlife – particularly songbirds – that call them home.

The Dirty Dozen!
1. Celery

Celery has no protective skin, which makes it almost impossible to wash off the chemicals (64 of them!) that are used on crops. Buy organic celery, or choose alternatives like broccoli, radishes and onions.

photo credit: Nina Shannon / Istock

2. Peaches

Multiple pesticides (as many as 62 of them) are regularly applied to these delicately skinned fruits in conventional orchards.

photo credit: Melanie DeFazio / Istock
* Can't find organic? Safer alternatives include watermelon, tangerines, oranges and grapefruit.

3. Strawberries

If you buy strawberries, especially out of season, they're most likely imported from countries that use less-stringent regulations for pesticide use. 59 pesticides have been detected in residue on strawberries.

* Can't find organic? Safer alternatives include kiwi and pineapples.

Photo credit: Me ;-)

4. Apples

Like peaches, apples are typically grown with the use of poisons to kill a variety of pests, from fungi to insects. Tests have found 42 different pesticides as residue on apples. Scrubbing and peeling doesn't eliminate chemical residue completely, so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients.

*Can't find organic? Safer alternatives include watermelon, bananas and tangerines.

Apple photo: Gloria Dawson / The Daily Green

5. Blueberries

New on the Dirty Dozen list in 2010, blueberries are treated with as many as 52 pesticides, making them one of the dirtiest berries on the market.

photo credit: Christine Glade / Istock

6. Nectarines

With 33 different types of pesticides found on nectarines, they rank up there with apples and peaches among the dirtiest tree fruit.

* Can't find organic? Safer alternatives include, watermelon, papaya and mango.

photo credit: Christoph Hähnel / Istock

7. Bell Peppers

Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed with insecticides. (Tests have found 49 different pesticides on sweet bell peppers.)

* Can't find organic? Safer alternatives include green peas, broccoli and cabbage.

photo credit: Stockdisc

8. Spinach

New on the list for 2010, spinach can be laced with as many as 48 different pesticides, making it one of the most contaminated green leafy vegetable.

photo credit: Michael Balderas / Istock

9. Kale

Traditionally kale is known as a hardier vegetable that rarely suffers from pests and disease, but it was found to have high amounts of pesticide residue when tested this year.

* Can't find organic? Safer alternatives include cabbage, asparagus and broccoli.

photo credit: Suzannah Skelton / Istock

10. Cherries

Even locally grown cherries are not necessarily safe. In fact, in one survey in recent years, cherries grown in the U.S. were found to have three times more pesticide residue then imported cherries. Government testing has found 42 different pesticides on cherries. Can't find organic? Safer alternatives include raspberries and cranberries.

Photo credit: Me ;-)

11. Potatoes

America's popular spud re-appears on the 2010 dirty dozen list, after a year hiatus. America's favorite vegetable can be laced with as many as 37 different pesticides.
* Can't find organic? Safer alternatives include eggplant, cabbage and earthy mushrooms.

photo credit: Joseph Devenney / Getty Images

12. Grapes

Imported grapes run a much greater risk of contamination than those grown domestically. (Only imported grapes make the 2010 Dirty Dozen list.) Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Remember, wine is made from grapes, which testing shows can harbor as many as 34 different pesticides. Can't find organic? Safer alternatives include kiwi and raspberries.

photo credit: Brandon Laufenberg / Istock

thedailygreen.

* Remember, washing and peeling don't help remove the chemicals as they soak into the produce through the skins or roots! Sorry, I hate to be the bearer of bad news.

18 No-Cook Meal Ideas

No-Cook month continues on CHG! We’ve already tackled 13 Ways to Cook Without an Oven, so today, we’re brainstorming the dishes themselves; food that doesn’t require any heating implement to create. There’s no baking, roasting, grilling, or crockpotting involved whatsoever. All you need is a knife, a cutting board, and a stomach.

Fortunately, it’s July, which means we can take full advantage of summer produce. Tomatoes, peppers, eggplant, zucchini, yellow squash, blueberries, raspberries, cherries, corn, melons, plums, nectarines, peaches, herbs, and leafy greens are either here or about to arrive. And that equals wicked variety, massive nutritional value, and low, low prices. Excellent.

So, without further ado: 18 no-cook meal ideas. And I'm sure there are some I missed. Readers, what would you add to this list? What did I forget? (For now, we’re looking for ideas, not specific recipes. That’s next week.)

Appetizers
Rather than rifle through entrees, why not focus on the hors d’oeuvre chapter of your favorite cookbook? Perhaps some proscuitto-wrapped cantaloupe would sate your salty-sweet craving. Maybe Greek Salad Skewers can fill your grumbly stomach cavity. And who’s ever turned down a mozzarella and tomato stack? No one, my friends. No one.

Canned fish
Come August, the prospect of a mayonnaise-slathered tuna sandwich isn’t exactly appetizing. But with a little lemon juice, a few herbs, and a dollop of olive oil, canned seafood like tuna, salmon, and sardines can be kept light and fresh as the day it was pulled mercilessly from the sea. Try this Alton Brown recipe and see.

Ceviche and tartare
We mentioned marinating seafood in citrus juice in our Ways to Cook Without an Oven piece, and the idea hasn’t become any less viable over the last two weeks. If you have a few extra bucks, grab a lemon, some quality shrimp, and start soaking.

Cold soups
You’ve heard of Gazpacho, the tomato-and-cucumber-based concoction Lisa Simpson pushes on barbecues, but did you know there are hundreds of fruit and veggie soups requiring only a food processor and a basket of produce? A Google search for “cold soup recipes” yielded 1,230,000 results. Get browsing.

Crostini / bruschetta
While most recipes in this genre call for toasted bread, you can fudge it with a super-crusty baguette, a little rubbed garlic, and some olive oil. Honestly, the additional toppings are usually so tasty, no one will complain. (P.S. If you’ve ever wondered what the difference was, check this post from Foodblogga.)

Dessert
Sorbet, granita, simple whipped creams, various balls (hee), frozen pies, no-bake cheesecakes, ice cream treats, trifles … I could go on, but I’m all drooly now. So I’ll let the Kitchn and their 25 No-Bake Summer Desserts roundup take over.

Dips and spreads
Hummus, tapenades, and pestos are not just stunningly simple to make at home. They’re inexpensive, highly edible with pita chips or crudite, and eminently spreadable on sandwiches or wraps. Plus, you don’t even need a food processor. Just grab your potato masher and dub the dips “rustic.”

Fruit and fruit salad
Pedestrian cantaloupe-n-honeydew salads may understandably cause some egregious eye-rolling. But, as previously discussed, with warm weather comes a tremendous variety of in-season fruits. Whether they’re eaten whole or chopped and mixed in some sublime concoction, there are few healthier, less expensive options for summer.

Guacamole
Two avocados + 1/3rd a red onion + a small tomato + one lime’s worth of juice + a handful of chopped cilantro + salt and pepper = a dip that’ll be devoured in ten minutes.

Marinated vegetables
With a little vinegar and oil, vegetables are surprisingly simple to marinate yourself, as demonstrated in these Zucchini, Mushroom, and Cucumber Salads. If you’re not in the mood, a jar of roasted red peppers will do the trick just as well.

Salads (green)
You CSA people know what I’m talkin’ ‘bout. When the thermometer reads like a radio dial, there’s nothing quite like stuffing your face with a pile of leaves. If you can accent those greens with additional veggies - tomatoes, cucumbers, carrots, what have you – all the better. And healthier.

Salads (non-green)
Of course, non-stop lettuce marathons can become tiring after a while. So why not spruce up your dinner with a bean or bread salad? There are gazillions of options online, but I particularly enjoy this Black-Eyed Pea dish from Martha Stewart and Moosewood’s Summer Panzanella.

Salsa
What simple condiment can top chips, be stuffed in a burrito, and perk up chicken breast? If you said “chocolate” … ew. If you said “salsa,” you win! Cheap, low in fat and calories, and high in various nutrients, salsa is the superfood that keeps on giving. (Especially if you’re a tad prone to indigestion.)

Sampler plates
A pal of mine had his bachelor party a few weeks ago, meaning three ladyfriends and I were left without our various menfolk. So? We had a ladies’ barbecue. We assembled lots of crudite, a few bowls of fruit, assorted olives, many jars of Trader Joe’s dip, some fine cheeses, and several kinds of crackers, breads, and pita chips. And we ate it. And it was AWESOME. (Note: the wine helped.)

Sandwiches, wraps, and pitas
(Hey! Another personal anecdote!) The last few Mondays, Husband-Elect and I dined on prosciutto, skim-milk mozzarella, roasted red peppers, and incredible olive bread procured from a nearby grocery store. We dubbed it “Favorite Sandwich,” and it’s just the thing for sweltering summer nights. You might be tempted to relegate similar cold sandwiches and wraps to lunchtime, but take it from me: don’t.

Slaws
What was your first reaction to the word “slaw”? Was it like mine? Was it “Ew! Cole slaw. Gross. I always give that to my brother. He’ll eat anything except rusty hubcaps. And even then, if you slather it with enough mustard, it’s a possibility.” But I digress. The world of slaws extends well beyond mayo-soaked iceberg lettuce. Let Leigh’s Jicama Mango Slaw be your inspiration, and then slice and julienne your way to glory.

Smoothies, lassis, parfaits, and enhanced yogurts
Remember this post about your favorite smoothies, where you gave 30 stupendous suggestions for tricking out your yogurt drinks? Man, those were the good ol’ days. But seriously, folks. Trumped-up yogurts are filling, frequently nutritious, and infinitely customizable.

Soaked noodles
Though I’ve never attempted it myself, various online sources swear you can soak noodles in very hot tap water to a satisfying al dente doneness. It takes a little longer than boiling, but if you’re dead set against oven use, it’s an option.

BONUS SECTION

If you’d like to incorporate cooked foods without using your own kitchen, think of using prepared and pre-cooked from supermarkets, restaurants, big box stores, and other large, pointy buildings where you might acquire edibles. For example:

Hit up your local Chinese joint for a pint of white or brown rice.
Grab a rotisserie chicken at CostCo.
Find a salad bar and stock up on a variety of veggies.

These options might cost more than you would normally spend, but the spared sweating will make them worth the purchase.

And that’s it. Readers, what would you add? I’d love to hear.

~~~

If this post tickles your fancy, you might also want to peruse:

Selasa, 20 Juli 2010

Natural Cures: Epsom Salts

Epsom salt is one of my absolute favorite natural health & beauty products. I just had to share it with whoever is listning.

In case you didn't know, I am in the healthcare profession, more specifically in surgery. I love what I do because I feel like I've helped people at the end of my day. Ironically, I also very passionatly believe in holistic/natural medicine. While I believe that there are many things that require surgical intervention and sometimes drugs, I hold strongly to the benefits of natural cures.

Today at work I had a "debate" over the health benefits of Epsom salts with an Orthopedic surgeon that I work with. Lets just say that while I believe there are options other than man made drugs to ease sore muscles (lactic acid) inflamation, pain, headaches etc. etc. Most doctors that I've worked with over the last 13 years do not. We'll leave it at that for now.

My goal is to figure out a way to make the information I have studied about this subject available here in a simple form. If only I were technologically gifted.

For now, I wanted to share with you one of my favorite natural health cures/aids. Epsom Salts.

With the creation of new medicines, treatments, tonics, rubs, sprays, soaks and other aids, many people have lost sight of the fact that before all of the fancier products came along, the old-fashioned products were what did the trick for most people. The newer products might come in fancier packages, have added aromas or come with sparkles and colors, but stripping all of that away, you end up with the underlying ingredient which is the one that works. Some of these main ingredients have been around for many years and in their plain form are all but forgotten by most people, but still work very well. Among these products are Witch Hazel, Isopropyl Alcohol and Epsom Salts. Did you know, for instance, that soaking a splinter in Epsom salts can release the splinter and help the area to heal? Many people know that Epsom salts work to relax tight muscles, and are found in many bath salt products, but Epsom salts actually have dozens of healthful benefits. Epsom salts - magnesium sulfate - are a natural way to treat skin problems, relax the nervous system, and draw toxins from the body.

My favorite brand, Dr. Teal's. Sooooo relaxing to add to a warm tub at night.

The Lavender and Eucalyptus scents are wonderful! You must try them!

Epsom Salt Uses & Benefits

What is Epsom salt?
Epsom salt, named for a bitter saline spring at Epsom in Surrey, England, is not actually salt but a naturally occurring pure mineral compound of magnesium and sulfate. Long known as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses.

Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. Sulfates help improve the absorption of nutrients, flush toxins and help ease migraine headaches.

What are the health benefits of using Epsom salt?

The wonders of Epsom salt have been well known for hundreds of years and unlike other salts, Epsom salt has beneficial properties that can soothe the body, mind and soul. Some of the countless health benefits include relaxing the nervous system, curing skin problems, soothing back pain and aching limbs, easing muscle strain, healing cuts, treating cold and congestion, and drawing toxins from the body. One of the simplest ways to ease stress and stress-related problems is to soak in a tub full of hot water with a few cups of Ultra Epsom Salt. Some of the magical benefits of Epsom salt include:

Eases stress and relaxes the body

Stress drains the body of magnesium and increases levels of adrenaline. When dissolved in warm water, Epsom salt is absorbed through the skin and replenishes the level of magnesium in the body. The magnesium helps to produce serotonin, a mood-elevating chemical within the brain that creates a feeling of calm and relaxation. Research shows that magnesium also increases energy and stamina by encouraging the production of ATP (adenosine triphosphate), the energy packets made in the cells. Experts believe that bathing with Epsom salt at least three times a week helps you to look better, feel better and gain more energy. Magnesium ions also relax and reduce irritability by lowering the effects of adrenaline. They lower blood pressure, create a relaxed feeling, improve sleep and concentration, and help muscles and nerves to function properly.

Relieves pain and muscle cramps

An Epsom salt bath is known to ease pain and relieve inflammation, making it beneficial in the treatment of sore muscles, bronchial asthma and migraine headaches. In addition, it has been known to heal cuts and reduce soreness from childbirth. Mix a thick paste of Epsom salt with hot water and apply to get soothing comfort. Try soaking your aching, tired (and smelly) feet in a tub of water with half a cup of our Ultra Epsom Salt. Epsom salt softens skin and will even neutralize foot odor.

Helps muscles and nerves function properly

Studies show that Epsom salt can help regulate electrolytes in your body, ensuring proper functioning of the muscles, nerves and enzymes. Magnesium is also known to be critical in the proper use of calcium, which serves as a main conductor of the electric impulses in your body.

Helps prevent hardening of arteries and blood clots

Epsom salt is believed to improve heart health and help prevent heart disease and strokes by improving blood circulation, lowering blood pressure, protecting the elasticity of arteries, preventing blood clots and reducing the risk of sudden heart attack deaths.

Makes insulin more effective

Proper magnesium and sulfate levels increase the effectiveness of insulin in the body, helping to lower the risk or severity of diabetes.

Relieves constipation

Numerous studies have revealed that Epsom salt can be used to treat constipation. Taken internally, Epson salt acts as a detoxifying agent for colon cleansing. The salt acts like a laxative by increasing water in the intestines and can bring about temporary relief from constipation. However, it is strictly warned that Epsom salts should not be used to relieve constipation without the consultation of a physician.

Eliminates toxins from the body ( my favorite use of Epsom Salts)
The sulfates in Epsom salt help flush toxins and heavy metals from the cells, easing muscle pain and helping the body to eliminate harmful substances. Your skin is a highly porous membrane and adding the right minerals to your bathwater triggers a process called reverse osmosis, which actually pulls salt out of your body, and harmful toxins along with it. For a detoxifying bath, at least once weekly add two cups of our Ultra Epsom Salt to the water in a bathtub and soak for 10 minutes.

What are some uses of Epsom salt?

Whether you like a relaxing soak or wish to enhance your beauty effortlessly, making Epsom salt a part of your daily routine can add a whole lot of goodness to your way of life. To experience the numerous heath benefits of Epsom salt, take relaxing, stress-relieving Epsom salt baths three times weekly by adding 2 cups Ultra Epsom Salt to a warm bath and soaking for at least 12 minutes. For the added benefit of moisturizing your skin, add 1/2 cup olive oil or baby oil. Do not use soap as it will interfere with the action of the salts. Try to rest for about two hours afterwards. If you have arthritic joints move them as much as possible after an Epsom salt bath to prevent congestion in the joints.

As a foot bath, pamper weary feet by adding 1/2 cup of Epsom salt to a basin of warm water. Relax and soak feet for 20 minutes. If you like, rub away any calluses using a pumice stone. Dry feet, then add two drops of peppermint essential oil to your favorite natural moisturizer, like shea or coconut butter, and rub in thoroughly to lock in the moisture. If you are pregnant or have any health concerns, check with your doctor before using Epsom salts.

Epsom salt uses: HEALTH

Athlete’s Foot - Soak feet in an Epsom salt bath to help relieve the symptoms of Athlete’s Foot.
Remove splinters - Soak affected skin area in an Epsom salt bath to draw out the splinter.
Treat toenail fungus - Soak your affected toes in hot water mixed with a handful of Epsom salt three times a day.
Soothe sprains and bruises - Add 2 cups Epsom salt to a warm bath and soak to reduce the pain and swelling of sprains and bruises.
Ease discomfort of Gout - Ease the discomfort of gout and reduce inflammation by adding 2-3 teaspoons of Epsom salts into a basin and immersing the affected foot/joint. The water should be as hot as it is comfortable. Soak for about 30 minutes.

Epsom salt uses: BEAUTY

Exfoliate dead skin - In the shower or bath, mix a handful of Epsom salt with a tablespoon of bath or olive oil and rub all over your wet skin to exfoliate and soften. Rinse thoroughly.
Exfoliating face cleanser - To clean your face and exfoliate skin at the same time, mix a half-teaspoon of Epsom salt with your regular cleansing cream. Gently massage into skin and rinse with cold water.
Dislodge blackheads - Add a teaspoon of Epsom salt and 3 drops iodine into a half cup of boiling water. Apply this mixture to the blackheads with a cotton ball.
Remove foot odor - Mix a half cup of Epsom salt in warm water and soak your feet for 10 minutes to remove bad odor, sooth achy feet, and soften rough skin.
Remove hairspray - Combine 1 gallon of water, 1 cup of lemon juice, and 1 cup Epsom salt. Cover the mixture and let set for 24 hours. The next day, pour the mixture into your dry hair and leave on for 20 minutes before shampooing as normal.
Hair volumizer - Combine equal parts deep conditioner and Epsom salt and warm in a pan. Work the warm mixture through your hair and leave on for 20 minutes. Rinse thoroughly.

Epsom salt uses: HOUSEHOLD

Clean bathroom tiles - Mix equal parts Epsom salt and liquid dish detergent and use as a scrub on bathroom tile.
Prevent slugs - Sprinkle Epsom salt on or near interior entry points to prevent slugs.
As a hand wash - Mix Epsom salt with baby oil and keep by the sink for an effective hand wash.

Epsom salt uses: GARDENING

Fertilize your houseplants - Most plants need nutrients like magnesium and sulfur to stay in good health and Epsom salt makes the primary nutrients in most plant foods (nitrogen, phosphorus, potassium) more effective. Sprinkle Epsom salt once weekly to help nourish your houseplants, flowers and vegetables.

Keep your lawn green - Magnesium sulfate crystals, when added to the soil, provide vital nutrients that help prevent yellowing leaves and the loss of green color (magnesium is an essential element in the chlorophyll molecule) in plants. Add 2 tablespoons of Epsom salt to a gallon of water and sprinkle on your lawn to keep the grass healthy and green.
Insecticide spray - Use Epson salts on your lawn and in your garden to safely and naturally get rid of plant pests.

http://www.saltworks.us/salt_info/epsom-uses-benefits.asp

Green Kitchen: Refrigerator-Pickled String Beans

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green. She continues CHG's No-Cook month.

This is not a post about canning.

No recipe described herein will keep for months in the recesses of your pantry. You will not satisfyingly pop the vacuum-sealed lid to retrieve the summer's bounty in the dead of the coming winter. I'm sorry. Or maybe you're welcome.

Think of this recipe, instead, as training wheels. You don't sterilize your jar – just wash it. And rather than lasting through winter, this recipe will keep for, like, a month, max, in your fridge. But good luck not devouring it before then.

Also you don't need to boil anything. Which is good, because apparently this heat wave is never. Going. To end.

Sorry. I don't like complaining about the weather. But COME ON.

Well, at least No-Cook Month was well timed.

Most of us know pickles as those spears of former cucumbers that come next to a deli sandwich, along with a tiny plastic cup of insanely mayonnaisey coleslaw. Or maybe we know pickles as sweet rounds of former cucumbers on top of our burgers. Or, if we're fancy, as cornichons.

But it turns out that pickle is not only a noun but a verb, and you can do it to just about anything! Cucumbers, carrots, asparagus, radishes, string beans. Even if you're not ready to face your (irrational, I promise) fear of exploding glass jars and spend some quality time with a giant vat of boiling water, pickles and their alchemical magic are within your reach.

When you make your own pickles, you choose the veggies and you design the brine. Sour or sweet, hot or mild, with whatever spices and flavorings you like. Rice wine vinegar and ginger brine for kohlrabi? Sure! Piles of garlic and chiles around your asparagus ? Do it!

I chose string beans for my first pickling endeavor because, well, I had them at home. I read a bunch of recipes, thought about what I liked in basic pickle flavor – a good kick and not too much sugar – and these beauties were born.

I found myself turning the filled jar over and over again like a snow globe, watching the mustard seeds float gently down among the fronds of the dill sprigs. It was all pretty romantic. Oh, also they tasted pretty awesome. I had to occupy myself during those painful days before they were ready to be eaten. But they were totally worth the wait.

*A note on nutritional calculations: it's hard to say how much, if any, of the nutritional components – fat, calories, etc – of the brine spices end up in your mouth when you eat the pickled beans. Fiber's not transferable that way, but to err on the safe side we've included fat and calorie content as if it is.

Refrigerator-Pickled String Beans
Yields 5 servings
Adapted from all around the internet.

½ lb string beans, trimmed (or as much will fit in a medium-sized jar)
1 c white vinegar
1 c water
2 garlic cloves, smashed
1 t yellow mustard seeds
½ t whole peppercorns
2 t sugar
½ t salt
1 bay leaf
dash red pepper flakes
3 sprigs fresh dill

NOTE: We should mention that this works for about a 26-32 ounce jar. For the larger end of that range, add some water and vinegar to the brine before microwaving to add volume.

1) Place string beans upright in a 32-ounce glass jar. Trim any ends that reach the top of the jar. Add in dill sprigs.

2) Combine all other ingredients in a microwave-safe bowl (or large measuring cup). Microwave for 90 seconds. Stir. Microwave for another 90 seconds.

3) Pour mixture into jar, leaving ½ inch of space at the top. After you pour in the brine, if the jar's not full, add water and vinegar until it is. Screw on the lid.

4) Let cool to room temperature. Shake to distribute seeds and spices. Refrigerate.

5) Pickles are ready after four days, and will last a month in the fridge.

Approximate Calories, Fat, Fiber, Protein, and Price Per serving:
32 calories, .3g fat, 3g fiber, 1.8g protein, $0.38

Calculations
½ lb string beans: 136 calories, .5g fat, 15g fiber, 8g protein, $1.50
1 c white vinegar: 0 calories, 0g fat, 0g fiber, 0g protein, $0.10
1 c water: 0 calories, 0g fat, 0g fiber, 0g protein, free
2 garlic cloves: 9 calories, 0g fat, 0g fiber, .5g protein, $0.10
1 t yellow mustard seeds: 15 calories, .9g fat, .5g fiber, .8g protein, $0.05
½ t whole peppercorns: 0 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 t sugar: 33 calories, 0g fat, 0g fiber, 0g protein, $0.02
½ t salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
1 bay leaf: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
dash red pepper flakes: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
3 sprigs fresh dill: 0 calories, 0g fat, 0g fiber, 0g protein, $0.05
TOTAL: 160 calories, 1.4g fat, 15g fiber, 9g protein, $1.91
PER SERVING (TOTAL/5): 32 calories, .3g fat, 3g fiber, 1.8g protein, $0.38

Ask the Internet: Camp Stove Recipes for Kids?

Reader Jes writes in all the way from Taiwan:

Q: This summer, I’m teaching two cooking classes each week to about 14 or so Taiwanese nine-year-olds. We have access to a camping stove with one burner. This is the closest image I could find:

We have a pot and a pan to use on it. I made sandwiches, French toast on Monday, and yesterday I made spaghetti. With a jar of "USA Good Tomato Sauce For Put on Italy Noodles.”

I'm pretty much out of ideas. Do you have any?

A: Wow, Jes. Good question, and probably an excellent one for those readers with camping experience.

I have three suggestions:

A simple stir fry.
Fajitas, because kids like anything they can eat with their hands.
Eggs, several ways - scrambled, over-easy, poached - you name it. Easy, versatile, and breakfast appropriate

Readers, what think you? What kinds of kid-friendly dishes can Jes make with her class? The comment section, she is open.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.