Garden Tip: Boost Your Greens & Tomatoes w/ Azomite

Turnip GreensI've tried to grow dandelion greens in my organic garden for a few years now (they are very good for you!).  But my success at growing this nutritious weed has been shockingly limited.  I asked Rick Vyust, CEO of Fruitbasket Flowerland for some advice.  He said one word, "Azomite".

Azomite is a natural product which contains up to 70 trace minerals and is naturally mined in from an ancient mine in Utah.  Rick also said that it has a great history, so I looked it up.  Not only does it re-mineralize soil (something my garden could sure use right now), but Azomite is also used in animal feed and is thought to improve the immunity of the livestock.  Azomite improves root systems, increases plant vigor, and improves plant immune function as well, especially in all greens and "fruiting" plants like tomatoes.  Why?  This statement, taken from www.azomite.com is fascinating:

Justus von Liebig developed the "Law of the Minimum" which is important in understanding what AZOMITE® does. The Law states that plant growth is determined by the scarcest (or minimum) nutrient available to it. If just one of the many required nutrients is deficient, the plant will not grow and produce at its optimum.

Conventional fertilizer programs focus on the macronutrients like Nitrogen (N), Phosphorus (P) and Potassium (K). However, if one of the many essential trace elements is deficient in the soil, the plant will not perform at its optimum, affecting yield and immune function. AZOMITE® replenishes these essential trace minerals through a 100% naturally derived source.

Humans need trace minerals, too.  If our plants and animals are heatlhy, we will tend to be healthier, as well.  The above statement perhaps speaks to why so many physicians are recommending trace minerals to their immune deficient patients.  The fact that so many of us are struggling with immunity, might also be another reason to look at how we raise our food.

Just a thought.

Healthy Tip: Increase your water intake as weather warms!

As the weather turns warmer, don't forget to increase your water intake. It can change our energy, your mood and your ability to concentrate. Make it filtered, and mmm, proper hydration is good.  Your cells will love you.

Chef Tip: Use Your Slow Cooker to Melt Chocolate

This is a BRILLIANT tip from a lovely blog called The Yummy Life.  Melt your chocolate chunks or chips right in your slow cooker. 

See the recipe here.

Related Tips

See Allergen-free chocolate brands here.

Can you store your chocolate chips in the freezer?

Use your melted chocolate for some dairy-free, soy-free, gluten-free Almond Cognac Truffles or some Simply Coconut Truffles - yum.

Chef Tip: How To Blanch Asparagus

Blanching is usually 30 seconds to 3 minutes in already boiling water, depending upon your taste and the thickness of the vegetable. Here is a quick explanation using asparagus that will work for any veggie:

Fill a large bowl with ice water (including chunks of ice). Set it near the stove. Bring a large pot of water to boil and place the asparagus into the water for 1-3 minutes - depending upon the thickness of the stalks. Remove the stalks with a slotted spoon and plunge them whole-heartedly into the ice water. This will preserve the beautiful green color and keep them nice and crisp. Keep the veggies in the ice water for as long as they have been boiled. If you are in a time crunch, you can run cold water for the veggies for a minute or so to cool them down. this works a little less well than the ice bath, but it works!

RECIPE

Here is a recipe for blanched asparagus with a Dijon mustard sauce.

This is a rather adult marinade, but you can toss in Italian dressing (or Ranch as my nieces and nephews do, if they can have dairy), or simply serve it plain for your little ones.

KID TIP

Get Your Kids to Eat Blanched Veggies!:  Blanched Veggies Over Raw Work Better 

Wash your re-usable grocery bags

We are green, we use less plastic, and we save trees by using cloth grocery bags.  We carry eggs, raw meat, unwashed veggies in them.  Do we wash them?  Experts are saying that 85% of us do not. 

But we should.  Food borne bacteria, parasites and viruses can be carried in unwashed bags and potentially hurt us, too.  So wash them once a week in hot soapy water to keep them clean and spanky.