Local Food Abounds, Health Benefits Innumerable

What's in the bowls, you ask?

Fresh, raw grape-apple sauce made from local concord grapes (across the road from me) and local apples (Thank you, Anna Campbell!).

I have been making this fresh, every morning, by chopping apples with their skins intact and putting them into the blender.  Pull grapes from their vines, seeds and skins intact, and toss into the blender.

Blend on high speed until a well blended sauce, pour into bowls and enjoy!

BENEFITS:  The benefits of local foods is that the nutrition is intact. The food is fresher as it has not been transported thousands of miles.  Apples and grapes are an amazing cleansing AM food for the liver and colon.

The skins are loaded with phyto-nutrients.   The grape seeds, well, they are too.  People pay good money for grape seed extract and yet spit the seeds out of the grapes they are eating.  What?  Grind them up, glean the benefits of the seeds!

The nutrition in both fruits is low sugar and feeds the body cells with an amazing array of nutrients (most of which we know nothing about nor have a name / label for them!).  It is a fall food to enjoy until they are gone, knowing that next season they will be back to enjoy again.

Whole Foods Feed Our Body

Kale and beets!

"The whole nutrient complex is greater than the sum of its parts. A vitamin as it appears in nature is never a single chemical, but rather it is a group of interdependent compounds that form a ‘nutrient complex’ so intricate that only a living cell can create it. And just as no single component of a watch keeps time, no single compound in a vitamin complex accounts for the vitamin's nutritive effect in the body. Only through whole, unprocessed foods can the synergistic effect of a true vitamin be delivered."                                   Mark R. Anderson Beet Kale Salad Gently wash a whole beet and grate it on a cheese grater (or however you grate foods).  Keep the beet's peeling intact. Chop kale in fine strands. Finely dice up onions. Toss with a simple herb, apple cider vinegar, and olive oil dressing. Eat & enjoy!

My Secret Face Lift In A Jar

As I skip down the path of life, getting closer to 50, I realize the signs of aging are here on my face. Now I also realize that my sister, who is 2 years older, looks remarkably younger.  Oh the hazards of a nature girl; worshiping the sun by day and the moon by night, hiking, biking, canoeing, swimming my youth (and any adult moment I can squeeze out) and life away out under the open skies.  If, given the chance, I could do it all over again, I would not hide inside for fear of the sun, wind, rain, snow, and cold's aging effects on my face.  To hell with it all, I have lived to be on the tops of mountains, wandering deep in forests far from civilized life as we know it, riding country roads on my bike, swimming lakes and river .... so be it, I will take the sun and natural elements, wrinkles and all!

Ok, now with all that said, I have some secrets to prevention and repairing the natural elements effects on my skin and its visible signs of aging.

Number one is a whole food diet.  Eating real foods, natural foods, fortifies the body with nutrients we do not even know the names of.  These nutrients work hard to protect and repair. Thank you local farmers, I will eat your whole foods!

Number two through five is good sleep coupled with plenty of fluids, daily body movement, and finding peace within.

From there it helps to use only natural products on your skin.  If I would not put the '"ingredient" in my body because it is not a whole food, why would I put it on my body?

So here are my natural face lift secrets:

1.  I use no sunscreen lest I make it myself (the lotion recipe below is the base for my natural sunscreen).

2.  I wash my face with water only, splashing cold water on in AM and PM.  When living outside I use the springs, rivers, lakes and streams of the Adirondacks for face splashing.

3.  I put pure aloe on my face after splashing:

Aubrey Organics from Nature's Storehouse in Canton, http://www.natures-storehouse.com/

Mountain Rose Herbs via mail order:  http://www.mountainroseherbs.com/bulkmisc/bulkmisc.php

4.   Then I use the lotion I am about to give you the recipe for.  To this I add essential oils specific for sun damaged and aging skin.  There are essential oils specific for sensitive skin, skin from every decade in life, oily and dry skin.... you name it.  Want details, email me.

In the summer, the lotion I use is much lighter, mostly an aloe gel with a just a very few drops of carrier oil and the essential oils specific for sun damaged and aging skin.  This works best in the aloe gel from Mountain Rose Herbs as it is a gel.  The Aubrey Organics aloe is a very liquid consistency, great for putting on after the morning and evening face splashing.

To this face lift in a jar I owe thanks to three fabulous herbalists:  Rosemary Gladstar  (Family Herbal: A Guide to Living Life with Energy, Health, and Vitality), James Green (The Male Herbal), and Valerie Ann Worwood (The Complete Book of Essential Oils and Aromatherapy).  Blending their secrets has created my secret!

Rosemary's Perfect Cream

Ingredients

WATERS

2/3 cup distilled water--OR distilled rosewater or -- orange flower water) 1/3 cup aloe vera gel 1 - 2 drops essential oil of choice (here is where I mix and match from James Green and Valerie Ann Worwood's essential oil recommendations) Vitamins A and E as desired

OILS

3/4 cup apricot, almond or grape seed oil (I have used organic olive oil, as well) 1/3 cup coconut oil or cocoa butter 1/4 tsp lanolin 1/2 - 1 oz grated beeswax

Directions

1. Combine distilled water, aloe vera gel, essential oil and vitamins in a glass measuring cup. (Tap water can be used but it will sometimes introduce bacteria and encourage the growth of mold.) Set aside.

2. In a double boiler over low heat, combine remaining ingredients. Heat just enough to melt.

3. Pour oils into a blender and let cool to room temperature. The mixture should become thick, creamy, semisolid and cream-colored. This cooling process can be hastened in the refrigerator, but keep an eye on it so it doesn't get too hard.

4. When cooled, turn blender on the highest speed. In a slow, thin drizzle pour the water mixture into the center vortex.

5. When most of the water mixture has been added to the oils, listen to the blender and watch the cream. When the blender coughs and chokes, and the cream looks thick and white like butter cream frosting, turn off the blender. You can slowly add more water, beating it in by hand with a spoon, but don't over beat!  The cream will thicken as it sets.

6. Pour into cream or lotion jars. Store in a cool place.

7. For a thinner lotion, use more water.

Paula's IMPORTANT NOTE:  I do not add the essential oils in step #1 as described above.  To me, heating them destroys their natural nutrients. I add the essential oils as an additional step, my step #7.  I add the number of drops, based upon the size of the jars I have put the cream into, and stir with a tiny baby spoon to blend the essential oils well.

Essential oils for sun damaged and aging skin:  Add 4-5 drops per tbsp. of the lotion. James Green's Recommendations (the book Male Herbal) and what I have used for years: lavender, frankincense, carrot seed, Helichrysum italicum (Immortelle). Immortelle is a very expensive oil, but well worth it as per James Green, for its effects on sun damaged skin and skin cancer.

Essential oils for skin over 40: Neroli, lavender, frankincense, rosemary, fennel, carrot, lemon, evening primrose

Sunscreen you ask?  To the above Rosemary Gladstar's lotion I add: 

• 1 rounded tsp. of Mount Hagen Organic Fair Trade Instant Coffee,

• 1 rounded tsp. of organic fair trade cocoa powder, and

• 5-10 drops wild pansy extract.

• 1/2 tsp. wild pansy powder

• Wear a wide brim hat during the high, hot hours of the summer days and wing it with the sun and wind on my face at every other moment.

Chemical sunscreens?  Not a chance.  Frankly, I believe they cause skin cancer!

PS For another option to restore your youthful glow:  Call Shelby Connelly, Acupuncturist in Colton. She does an amazing acupuncture face lift. This is a series of treatments to restore vitality to the facial skin.  http://fiveelementsliving.com/

Nature Knows Best

www.HandsOnHealthHH.com "Just lift the corner of the clouds and the sun is ALWAYS shining!"   Eli Schechter

Photo courtesy of Paula Willard, Lake Ozonia FB post. "Now I see the secret of making the best persons. It is to grow up in the open air, and to eat and sleep with the earth."  Walt Whitman There is amazing wisdom in this quote by Walt Whitman.  When we eat, sleep, move, and live with the rhythms of nature our bodies thrive with vibrant health.  Eating food from the season we currently are experiencing, from farmers who live right around the corner (Local food is the label for this!), and experiencing our lives in tune with the forces of nature (Remember, we ARE nature.) is very potent "medicine."  My goal in life is to reach as many people as I can, turning on their passion for health and healing in themselves.  Every healthy person influences others around them (Paying it forward!) creating more healthy people.  Healthy people create healthy families and communities... healthy communities link together to create a global community that thrives with vibrant health.  It is a ripple effect and I am a pebble, throwing myself into the pond.  Join me on this quest for changing the collective mind, body, and soul health... one person at a time! Health and Healing Hint Recently I presented a health and healing workshop in Homer, NY.  After the workshop, a lady approached me as she had stories to tell of her upbringing with a mom who fed her organic, whole foods.  I love people's stories and I think she connected with my funny stories about Jake and Eli thinking I am a crazed, food and health "sheriff."  She said her mom used to give her a tablespoon of wheat germ whenever her and her siblings were going to get their occasional piece of candy treat.  She said this prevented the blood sugar rush and crash.  Which, by the way, is a good thing to avoid!  Just a helpful hint to keep your blood sugar on an even keel. I always recommend making sure baked goods have healthy amounts of fat and protein in them (as well as drastically reducing the sugar amounts in the recipe) as these cooking habits counter the high content of easily digested and quickly absorbed carbohydrates from the sweetener and whole grain flours in any treat recipes (even if one uses all whole foods ingredients). Wheat Germ:   Very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein, Fat, Vitamin B6, Folate, Magnesium and Copper, and a very good source of Thiamin, Phosphorus, Zinc, Manganese and Selenium.  The high level of nutrients also counters the depletion of nutrients from your body that happens when you eat a refined food.  Remember my cell biology lessons in my whole food articles? http://www.livestrong.com/article/34470-wheat-germ-nutritional/

Concord Grape Jam: easy & low sugar

Concord Jam: easy & low sugar My neighbor, graciously, brought me about a peck of concord grapes last eve.  They have been growing on his property since the early 1960's! I made Jam, yummy, yummy jam.  No, not grape jelly but jam, using the whole grape, seeds and all. After a quick wash, I plucked them from their vines and threw them into my Vitamix blender.  Blending on high for about 2 minutes purees the whole grape, seeds and all.  Grape seeds and skins have amazing anti-oxidant properties, so I could not see straining them out.  I am not certain how much of the anti-oxidants survive the boiling process, but hey, I try my best! I use Pomona's Universal Pectin because I can use any amount of sugar I want (or do not want) and any type of sweetener I like... honey, maple syrup, etc.  Buy at the Potsdam Food Coop or Nature's Storehouse in Canton. I have come to the conclusion that most jams are best (in my kids' eyes and they are the ones eating it) when I am using just plain, organic sugar.  Not the Rapadura or Sucanat version but yes, the more refined, slightly tan colored, organic cane sugar. The Sucanat and Rapadura have all the molasses still intact in the dried cane juice sugar.  This makes for a very heavy tasting jam, alters the flavor of the fruit to end up tasting, well, like molasses sweetened fruit! The recipe for grape jam calls for straining, which I did not do as per above description.  It also calls for 4 cups grape liquid to 2 cups sugar.  I used less than 1 cup sugar for each 4 cups of grape puree.  I had 26 cups of grape puree and used 5 cups of sugar.  Otherwise, I followed the Pomona recipe instructions provided. The end result is a very strong, grape tasting jam, tart but not too tart, slightly sweet but not obnoxious sweet like most jams (jams that call for 4 cups of fruit to 6-8 cups sugar... that is just crazy proportions!). That's my story for today, or should I say last eve's "making jam until midnight" story? If you would like more personalized attention achieving your health goals, please contact Paula Youmell to set up a Nutrition and Health Consultation.  I can be reached atwww.HandsOnHealthHH.com. Enjoy radiant health today and every day!  Paula

Easy Toasting Bread

www.HandsOnHealthHH.com Holistic Hugs & Peaceful Blessings! Paula M. Youmell, RN, MS, CHCCertified Holistic Health, Nutrition & Fitness Counselor(315) 265-0961 "Just lift the corner of the clouds and the sun is  ALWAYS shining!"Eli Schechter

Easy Toasting BreadI am into easy in the kitchen, simple food, simply made.  I have a hard time finding bread that I truly like.  Most is not dense or hardy (hearty!) enough for my likes.  Not a fluffy, white flour bread girl here!So I whip up this bread in about 10 minutes, bake it for 50 - 60 minutes, let cool for about 15 minutes and then slip it out of the bread pan.  Hot out of the oven, slathered with yummy grass fed butter is divine.  I keep it in a freezer bag, in the refrigerator, and enjoy it toasted and slathered with butter for about a week.  Equally yummy is butter and peanut butter, butter and almond butter, hummus... use your imagination and taste buds to guide you. EASY RECIPE:  Warm 2 cups of milk and 4 tbsp. of butter in small sauce pan.  When warm and the butter has melted, add the 2 tsp. b. soda.In separate bowl blend the:4 cups flour,  (100% whole grain flours or use nut flours, I prefer gluten free flours) 2-4 tbsp. unrefined sugar, 1 tbsp. b. powder, and pinch of sea salt. THEN...Beat beat well 2 eggs and add to wet. (optional, to make finished bread less crumbly) Mix wet and dry. Place in buttered loaf pan and bake at 350 F  for about 50 minutes. Hints:  I use grass fed milk and butter, sucanat unrefined sugar, and all organic ingredients.  In this particular loaf I used 1 cup fresh ground teff flour, 1 cup fresh ground coconut flour,  1 1/2 cups dark buck wheat flour (I let Bob, of Bob's Red Mill grind this, thanks Bob!) and 1/2 cup cornmeal. The dough will be sticky and thick like a very, heavy batter; it is not like yeast bread dough in its consistency. The baked bread can be somewhat crumbly, thick slices work best!  OR, as suggested, add a couple of well beaten eggs to the batter to help bind the ingredients together. VERY Yummy!  Enjoy and be healthy, Paula