1. jayparkinsonmd: Babies exposed to high levels of common pesticides in the womb have lower I.Q. scores than their peers by the time they reach school age, according to three new studies. The studies were financed by the National Institute of Environmental Health Sciences and the federal Environmental Protection Agency. Research in the 1980s linked childhood lead exposure to lower intelligence, dyslexia, higher risk for dropping out of school and a range of behavioral and developmental problems. As a result of that research, lead was removed from gasoline to prevent exposure from car exhaust, and it was also removed from paints and other consumer products. “When we took lead out of gasoline, we reduced lead poisoning by 90 percent, and we raised the I.Q. of a whole generation of children by four or five points.’’   (via the NYTimes)

    jayparkinsonmd:

    Babies exposed to high levels of common pesticides in the womb have lower I.Q. scores than their peers by the time they reach school age, according to three new studies.

    The studies were financed by the National Institute of Environmental Health Sciences and the federal Environmental Protection Agency.

    Research in the 1980s linked childhood lead exposure to lower intelligence, dyslexia, higher risk for dropping out of school and a range of behavioral and developmental problems. As a result of that research, lead was removed from gasoline to prevent exposure from car exhaust, and it was also removed from paints and other consumer products.

    “When we took lead out of gasoline, we reduced lead poisoning by 90 percent, and we raised the I.Q. of a whole generation of children by four or five points.’’ 

     (via the NYTimes)

  2. Gluten-free, vegan, organic pizza we had for dinner. So good. Spinach is a great sub for cheese.

    Gluten-free, vegan, organic pizza we had for dinner. So good. Spinach is a great sub for cheese.

  3. Breakfast and dinner made from 100% organic ingredients:) Day two of no wine, whoot! I was just thinking that I am going to shoot for a month without drinking. My MOH (Matron of Honor) and I are going to wine country the 2nd week of April. Maybe I can hold out till then and really enjoy the wine.

  4. chemicalfreeskinny: RECIPE:  SUPER HEALTHY ROOT VEGGIE-APPLE SOUP ____________ Root Vegetable and Apple Soup Pureeing winter root vegetables together and enjoying them in soup is a great way to extend their flavors. This roasted root vegetable and apple soup is a delicious fall treat. The flavors of winter root vegetables are enhanced in a puree with broth or stock. SERVINGS 4 __________ INGREDIENTS 2 sweet potatoes, large, peeled and diced 8 parsnips, peeled and diced 2 small onions, peeled and diced 2 (organic…skip the pesticides*) apples, peeled and diced 1/4 cup oil 1/4 cup honey 2 tablespoons chopped fresh rosemary 1 teaspoon (additive-free*) five spice powder 2 teaspoons (sea*) salt 1 teaspoon freshly ground pepper 4 cups (fresh/additive-free*) vegetable broth 1/2 cup (additive-free*) Marsala (optional) 2 ounces (sulfite-free/unsulfured) dried apples 3/4 cup (organic*) creme fraiche *ChemicalFreeSkinny recommendations ________________________ PREPARATION 1. Preheat oven to 375 degrees F. 2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes. 3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes. 4. Working in small batches, puree the roasted vegetables with the reduced liquid in a blender; transfer to a saucepan. If the soup is too thick, thin with hot water or more broth. 5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche over the top of each serving and swirl with a skewer or a knife. Serve immediately. ____________________________(Recipe: thedailygreen.com)

    chemicalfreeskinny:

    RECIPE:  SUPER HEALTHY ROOT VEGGIE-APPLE SOUP

    ____________

    Root Vegetable and Apple Soup

    Pureeing winter root vegetables together and enjoying them in soup is a great way to extend their flavors.

    This roasted root vegetable and apple soup is a delicious fall treat. The flavors of winter root vegetables are enhanced in a puree with broth or stock.

    SERVINGS
    4

    __________

    INGREDIENTS

    2 sweet potatoes, large, peeled and diced
    8 parsnips, peeled and diced
    2 small onions, peeled and diced
    2 (organic…skip the pesticides*) apples, peeled and diced
    1/4 cup oil
    1/4 cup honey
    2 tablespoons chopped fresh rosemary
    1 teaspoon (additive-free*) five spice powder
    2 teaspoons (sea*) salt
    1 teaspoon freshly ground pepper
    4 cups (fresh/additive-free*) vegetable broth
    1/2 cup (additive-free*) Marsala (optional)
    2 ounces (sulfite-free/unsulfured) dried apples
    3/4 cup (organic*) creme fraiche

    *ChemicalFreeSkinny recommendations

    ________________________

    PREPARATION


    1. Preheat oven to 375 degrees F.

    2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.

    3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer until reduced by one-third, about 20 minutes.

    4. Working in small batches, puree the roasted vegetables with the reduced liquid in a blender; transfer to a saucepan. If the soup is too thick, thin with hot water or more broth.

    5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche over the top of each serving and swirl with a skewer or a knife. Serve immediately.

    ____________________________
    (Recipe: thedailygreen.com)

  5. chemicalfreeskinny: And speaking of The Dirty Dozen…let’s do it again for those who have not seen it: ______________ FOOD—ENVIRONMENTAL CHEMICALS:  PESTICIDE-LADEN FRUITS AND VEGGIES… THE DIRTY DOZEN* _______ *The CRS Institute/ChemicalFreeSkinny says: Whenever possible always buy “organic” versions of the high-pesticide listed foods.  When that is not possible, be sure to really scrub the pesticides off. I remember when I was a little girl, my mom would always make sure I washed any fruit or veggie really good before eating it. When she said it was to make sure to get all the “chemicals” off, it gave me a really weird feeling that launched a bunch of questions. I just always assumed it was because they had dirt on them, but the dirt was apparently the least of our concerns. This of course was before the organic movement had a strong foothold, some 25 years ago. Now, I buy only organic produce.

    chemicalfreeskinny:

    And speaking of The Dirty Dozen…let’s do it again for those who have not seen it:

    ______________

    FOOD—ENVIRONMENTAL CHEMICALS: 

    PESTICIDE-LADEN FRUITS AND VEGGIES…

    THE DIRTY DOZEN*

    _______

    *The CRS Institute/ChemicalFreeSkinny says: Whenever possible always buy “organic” versions of the high-pesticide listed foods.  When that is not possible, be sure to really scrub the pesticides off.

    I remember when I was a little girl, my mom would always make sure I washed any fruit or veggie really good before eating it. When she said it was to make sure to get all the “chemicals” off, it gave me a really weird feeling that launched a bunch of questions. I just always assumed it was because they had dirt on them, but the dirt was apparently the least of our concerns. This of course was before the organic movement had a strong foothold, some 25 years ago. Now, I buy only organic produce.

  6. chemicalfreeskinny: RECIPE:  Fun Fall Snack Mix! _________________ CRANBERRY-PUMPKIN SPICE SNACK MIX This fruit and nut mixture offers a taste of fall, with pumpkin spice and dried cranberries. (Perfect for an on-the-go food*) _________________ Ingredients: 1 cup diced dried (sulfite-free/unsulfured) apricots 1/2 cup dried (sulfite-free/unsulfured) cherries or cranberries 1/2 cup unsalted or lightly salted roasted (organic…skip the chemical wash and pesticides*) almonds or sunflower seeds 1 1/2 cup unsalted or lightly salted roasted (organic*) peanuts 1/2 teaspoon pumpkin pie spice 1/3 cup white chocolate chips (optional) *ChemicalFreeSkinny recommendations __________________________ Preparation: Add all of the ingredients to a gallon size plastic bag and seal. Toss the bag around to mix all of the ingredients well. ______________________ Yield: Makes 3 1/2 cups or 10 servings (1/3 cup each); or 4 cups if adding white chocolate chips . Nutritional Information: Per serving (1/3 cup each): 208 calories, 7 g protein, 19 g carbohydrate, 14.5 g fat (1.9 g saturated fat, 0 mg cholesterol, 3 g fiber, 2 mg sodium. Calories from fat: 56%. NOTE: If you add the white chocolate chips, it will add 30 calories, 2 grams fat, and 1 gram saturated fat to each serving. _________________ (Recipe:Elaine Magee; photo:countrytartrecipes.blogspot)

    chemicalfreeskinny:

    RECIPE:  Fun Fall Snack Mix!

    _________________

    CRANBERRY-PUMPKIN SPICE SNACK MIX

    This fruit and nut mixture offers a taste of fall, with pumpkin spice and dried cranberries. (Perfect for an on-the-go food*)

    _________________

    Ingredients:

    • 1 cup diced dried (sulfite-free/unsulfured) apricots
    • 1/2 cup dried (sulfite-free/unsulfured) cherries or cranberries
    • 1/2 cup unsalted or lightly salted roasted (organic…skip the chemical wash and pesticides*) almonds or sunflower seeds
    • 1 1/2 cup unsalted or lightly salted roasted (organic*) peanuts
    • 1/2 teaspoon pumpkin pie spice
    • 1/3 cup white chocolate chips (optional)

    *ChemicalFreeSkinny recommendations

    __________________________

    Preparation:

    1. Add all of the ingredients to a gallon size plastic bag and seal.
    2. Toss the bag around to mix all of the ingredients well.

    ______________________

    Yield:
    Makes 3 1/2 cups or 10 servings (1/3 cup each); or 4 cups if adding white chocolate chips

    .

    Nutritional Information:
    Per serving (1/3 cup each): 208 calories, 7 g protein, 19 g carbohydrate, 14.5 g fat (1.9 g saturated fat, 0 mg cholesterol, 3 g fiber, 2 mg sodium. Calories from fat: 56%.

    NOTE: If you add the white chocolate chips, it will add 30 calories, 2 grams fat, and 1 gram saturated fat to each serving.

    _________________

    (Recipe:Elaine Magee; photo:countrytartrecipes.blogspot)

  7. Not-so-boring Bok Choy Slaw


    I love eating salads but they can get boring pretty quickly. Sometimes you need something different, exciting, new! It is easy to fall off the wagon when faced with the situation of not being excited about what you are eating. There are so many good salad recipes on the good ole internets. I’ll publish more as I find them. Till then, enjoy this one. It is easy to make and yummy. Try subbing organic agave nectar for the sugar and use organic/local produce wherever possible. xox c

    1/4 cup rice vinegar

    1 tablespoon toasted sesame oil

    2 teaspoons sugar (org. agave nectar preferred)

    2 teaspoons Dijon mustard

    1/4 teaspoon salt

    6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)

    2  medium carrots, shredded

    2  scallions, thinly sliced

    Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

    Recipe from Acefitness.org

  8. chemicalfreeskinny: _________________________________ GENERAL INTEREST: Organic food definitions According to the U.S. Department of Agriculture (USDA):   -Products labeled “100 percent organic” must contain only organic ingredients. -Products labeled “organic” must contain at least 95 percent organic ingredients. -Products that are made with at least 70 percent organic ingredients are allowed to be labeled “made with organic ingredients.” …

    chemicalfreeskinny:

    _________________________________

    GENERAL INTEREST: Organic food definitions

    According to the U.S. Department of Agriculture (USDA):  

    -Products labeled “100 percent organic” must contain only organic ingredients.

    -Products labeled “organic” must contain at least 95 percent organic ingredients.

    -Products that are made with at least 70 percent organic ingredients are allowed to be labeled “made with organic ingredients.”

    …

  9. chemicalfreeskinny: RECIPE: HEALTHY, DELICIOUS HOMEMADE TOMATO RICE SOUP _____________________ Tomato and Rice Soup SERVINGS: 4 ; COOK TIME: 50 min ____________________ INGREDIENTS 1/2 cup Wehani, black Japonica, or long-grain wild rice (If you can’t find Wehani or black Japonica rice, use long-grain brown rice instead.)1 tablespoon (organic*) butter or margarine1 medium onion, finely chopped1 stalk (organic*) celery, finely chopped1 medium carrot, peeled and chopped1 garlic clove, crushed with garlic press1/4 teaspoon dried thyme1 (BPA-Free*) can (28 ounces) (organic*) plum tomatoes in juice1 3/4 cups (preservative-free*) vegetable broth1/2 teaspoon salt1/4 teaspoon coarsely ground black pepper1 bay leaf1 cup water1/2 cup loosely packed fresh parsley leaves, chopped     *ChemicalFreeSkinny recommendations _________________________ PREPARATION 1. Prepare rice but do not add salt or butter; set rice aside.2. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally , until tender, about 10 minutes. Stir in garlic and thyme; cook 1 minute.3. Add tomatoes with their juice, broth, salt, pepper, bay leaf, and water; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook, covered, 30 minutes. Discard bay leaf.4. Spoon one-third mixture into blender; cover, with center part of cover removed to let steam escape, and puree until almost smooth. Pour into large bowl. Repeat with remaining mixture.5. Return soup to saucepan; heat over high heat until hot. Remove saucepan from heat; add cooked rice and chopped parsley.________________________________   NUTRITIONAL INFORMATION (based on individual servings)Calories: 190; Total Fat: 6 g; Cholesterol: 8 mg; Sodium: 960 mg; Carbohydrates: 32 g; Protein: 6 g ___________________________________ (Source: thedailygreeen;Originally published in GoodHousekeeping) Soups on!

    chemicalfreeskinny:

    RECIPE: HEALTHY, DELICIOUS HOMEMADE TOMATO RICE SOUP

    _____________________

    Tomato and Rice Soup
    SERVINGS: 4 ; COOK TIME: 50 min

    ____________________


    INGREDIENTS

    1/2 cup Wehani, black Japonica, or long-grain wild rice (If you can’t find Wehani or black Japonica rice, use long-grain brown rice instead.)
    1 tablespoon (organic*) butter or margarine
    1 medium onion, finely chopped
    1 stalk (organic*) celery, finely chopped
    1 medium carrot, peeled and chopped
    1 garlic clove, crushed with garlic press
    1/4 teaspoon dried thyme
    1 (BPA-Free*) can (28 ounces) (organic*) plum tomatoes in juice
    1 3/4 cups (preservative-free*) vegetable broth
    1/2 teaspoon salt
    1/4 teaspoon coarsely ground black pepper
    1 bay leaf
    1 cup water
    1/2 cup loosely packed fresh parsley leaves, chopped    

    *ChemicalFreeSkinny recommendations _________________________

    PREPARATION

    1. Prepare rice but do not add salt or butter; set rice aside.
    2. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally , until tender, about 10 minutes. Stir in garlic and thyme; cook 1 minute.
    3. Add tomatoes with their juice, broth, salt, pepper, bay leaf, and water; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to medium-low and cook, covered, 30 minutes. Discard bay leaf.
    4. Spoon one-third mixture into blender; cover, with center part of cover removed to let steam escape, and puree until almost smooth. Pour into large bowl. Repeat with remaining mixture.
    5. Return soup to saucepan; heat over high heat until hot. Remove saucepan from heat; add cooked rice and chopped parsley.
    ________________________________  

    NUTRITIONAL INFORMATION (based on individual servings)Calories: 190; Total Fat: 6 g; Cholesterol: 8 mg; Sodium: 960 mg; Carbohydrates: 32 g; Protein: 6 g

    ___________________________________
    (Source: thedailygreeen;Originally published in
    GoodHousekeeping)

    Soups on!

  10. Horehound - Herb Talk Tuesdays

    Ok, I know it is not Tuesday…sorry, I had some pressing matters I had to attend to…but I still wants to talk about some herbz. This one is dedicated to a friend who is suffering from a “summer cold” and has a pretty nasty accompanying cough. Horehound is a wonderful cough suppressant and helps a lot with clearing mucus.



    Horehound (Marrubium Vulgare):
    Horehound’s bitterness stimulates the appetite and also promotes bile, making large doses laxative. The whole herb and its derivatives are used in thousands of lung medications around the world, especially for treating bronchitis and coughs. The essential oils and Marrubium dilate the arteries and help to ease lung congestion. The herb apparently causes the secretion of a more fluid mucus, which is more readily cleared by coughing. Marrubium also normalizes the heart beat. Since it also induces sweating it has been used to reduce fevers, even those associated with malaria. It is less commonly used as a decoction for skin conditions. 

    My favorite Horehound tincture is from Herb Pharm.



    I love Horehound candies, especially handmade. I found these on Etsy. 



    And if you want to make your own, here is a recipe! But make sure to use only organic Horehound in your concoctions.

    Light,
    c