tag:blogger.com,1999:blog-27088975356050104702024-03-05T13:06:36.202-08:00"Latter-Day" Preparation!Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.comBlogger270125tag:blogger.com,1999:blog-2708897535605010470.post-48627976860805909632015-04-06T05:57:00.001-07:002015-04-06T05:57:23.677-07:00Expired Food Canshttp://knowledgeweighsnothing.com/busting-the-canned-food-expiration-date-myth/<a href="http://knowledgeweighsnothing.com/busting-the-canned-food-expiration-date-myth/" target="_blank">Expired Food Cans</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-47571797112004901502014-04-14T15:01:00.001-07:002019-11-04T20:18:09.235-08:0072 Hour Kit Reminder TimeThis is a good post.....<br />
<br />
<a href="http://oneshetwoshe.com/2012/10/our-72-hour-kits-great-to-have-on-hand-for-emergencies.html">http://oneshetwoshe.com/2012/10/our-72-hour-kits-great-to-have-on-hand-for-emergencies.html</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-48802261118364647882013-06-09T11:37:00.002-07:002013-06-09T11:38:08.597-07:00MILKMilk....Ideally I think raw milk from your own grass fed happy cow in your backyard would be the best.<br />
<br />
In our family we have given up regular milk for years and years. Long story. (we do eat occasional ice cream).<br />
<br />
Powdered milk is a bit more expensive than fresh milk in the cooler at your local grocery store. Also...It is SO processed, it is a bit scary. I had read accounts of how the powdered milk is made and I just didn't want to use much of it. Also...it only lasts a year in storage.<br />
Soy milk was my mainstay for years ( I drank almost a quart a day) until this year when I found out it harms one's thryroid.<br />
<br />
SO.....<br />
The latest MILK<br />
<br />
in our <u>ENLIGHTENED FOOD STORAGE PANTRY</u> IS......<br />
<br />
<br />
<img src="http://carolvanderwoudern.com/wp-content/uploads/2013/02/Coconut-dream_2948-191x300.jpg" /><br />
<br />
<a href="http://www.tastethedream.com/products/category/772.php">http://www.tastethedream.com/products/category/772.php</a><br />
<br />
It is delicious! Has same amount of calcium as milk per 8 oz serving. (about 30% of daily requirement)<br />
<br />
The carton I just bought at Winco has an expiration date of Jan. 2014. No refrigeration required until after you open it.Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-14804386035157493802013-06-09T11:04:00.002-07:002013-06-09T11:04:25.043-07:00Another Change in our WorldSO...Esther Dickey, famous food storage author had a daughter who grew up and co wrote a new book (with her mom)...<br />
<img alt="The New Passport to Survival" src="https://www.usaemergencysupply.com/images/md/emergencybook_the_new_passport_to_survival.jpg" />
I am still studying this book and have discovered IT needs updating again! It was published in 1999. That is 14 years ago.<br />
<br />
There is new understanding of some things, now.<br />
<br />
For example...THE COMPLETE PROTEIN MYTH<br />
<br />
It used to be thought that to get the complete protein that your body needs, you needed to eat grains and legumes together in the meal.<br />
On page 85 of Rita Bingham's book (pictured above), it says..<br />
<br />
"Plant protein comes from three main classes of foods:<br />
legumes, beans, peas and lentils), nuts and seeds, and grains.<br />
Proteins from plant sources are "incomplete proteins",<br />
because one or more of the 8 essential amino acids<br />
are missing or in short supply (with the exception of soy beans).<br />
Legumes must be combined with another protein source from<br />
another class of foods, such as seeds or grains. (or animal products)."<br />
<br />
THIS IS NOT TRUE.<br />
<br />
Our daughter has a bachelor's degree in Community Health (graduated in 2005). While taking a class in 2007 (to update her knowledge, since she herself was a teacher for the Utah State University Extension in a program called Smart Start where she taught homemakers how to fix nutritious meals.) she was still being taught this concept. In 2009, her instructors offered a new class and taught that now research has shown that your body CAN make needed protein out of the amino acids it randomly receives at random times. I can attach her source later....but here is a source I found...that refutes the "Combined Protein Myth":<br />
<a href="http://www.diseaseproof.com/archives/diet-myths-complementary-protein-myth-wont-go-away.html">http://www.diseaseproof.com/archives/diet-myths-complementary-protein-myth-wont-go-away.html</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-62210963828816878742013-06-09T10:44:00.001-07:002013-06-09T10:44:20.153-07:00Our World Is Changed<img src="http://outlandinstitute.files.wordpress.com/2008/08/p10200821.jpg?w=220&h=300" /><br />
Old Food Storage Ideas:<br />
<br />
Esther Dickey's book published back in 1969 and 1970 was so popular in the LDS culture, it was often given as wedding presents. I had 2 copies myself back then. One WAS a wedding present.<br />
<br />
The four main ingredients for survival were:<br />
<br />
Wheat<br />
Salt<br />
Honey<br />
Powdered Milk<br />
<br />
<b> In this post I will just talk a bit about wheat.</b><br />
<br />
I remember countless Relief Society meetings where we learned to use wheat, mostly by grinding it and making bread, whole wheat cookies, homemade wheaties, etc.<br />
I remember several meetings where we learned to make pure gluten out of the ground wheat and them make lovely seasoned sausages out of the wheat gluten.<br />
<br />
<br />
Well..fast forward to 2000's...and the big trend now is GLUTEN FREE. Lots of people are so sensitive to gluten that they become very ill. This is celiac disease. The rest of us in the population who don't get obviously ill after eating wheat and other high gluten products are still doing our bodies some harm.<br />
<br />
In our family, our world has changed! Because of teeth problems!<br />
<br />
OK..this is the problem...<br />
<br />
There are several members of our family who have inherited decay active teeth from their mom.<br />
<br />
What they discovered as they did research is that <b>phytates </b>in grains BLOCK calcium from being absorbed in your body, your teeth, your bones. So because they have now gone off grains..their cavity formation has greatly decreased and some cavities even disappeared!<br />
<br />
Some people are born with teeth that don't get cavities easily. My husband is one of them. But those of us who do, can benefit by eliminating alot of grains from our diets. as well as sugar.<br />
<br />
There is a lot of new information out now on phytates... please study out these issues and make some decisions...I am starting on these 2 sites....<br />
<br />
<a href="http://www.westonaprice.org/food-features/living-with-phytic-acid">http://www.westonaprice.org/food-features/living-with-phytic-acid</a><br />
<br />
<a href="http://www.paleoplan.com/2011/04-27/phytates/">http://www.paleoplan.com/2011/04-27/phytates/</a><br />
<br />
And this site on celiac disease...<br />
<br />
<a href="http://www.celiaccentral.org/celiac-disease/facts-and-figures/">http://www.celiaccentral.org/celiac-disease/facts-and-figures/</a><br />
<br />
H A P P Y R E A D I N G !<br />
<br />
<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-3503644254655981722013-06-09T10:22:00.000-07:002013-06-09T10:22:13.164-07:00Lentils!I cannot tell you how much I love and appreciate lentils. Jane Brody's <a href="http://mymateriallife.wordpress.com/2010/11/04/jane-brodys-favorite-lentil-soup/" target="_blank">Lentil soup </a>is my ultimate comfort food. (I substitute Italian seasoning for the thyme and marjoram.)<br />
I have LOTS of lentils in our food storage.<br />
<br />
<img alt="File:3 types of lentil.jpg" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/3_types_of_lentil.jpg/800px-3_types_of_lentil.jpg" />I have always said, if food was priced according to its<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52" target="_blank"> nutritional content,</a> lentils would be 20 dollars a pound instead of 98 cents a pound.<br />
<br />
Lentils cook up in less than an hour. Some recipes call for just 1/2 hour of cooking. I go 50 minutes to an hour.<br />
You can make cold lentil salads and a myriad of hot dishes! They are high in fiber and high in protein. Lentils are my manna.<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br />
<br />
Also..you can sprout them and they taste like fresh raw garden peas. Since the best taste of the sprouted lentils is day 2 or day 2 and a half, I make just a small amount at a time... I soak a half cup lentils in a cup of distilled water in a bowl over night. Bu using distilled water for the initial soaking, you get a sweeter taste. Then I drain them in my strainer and put them back in the bowl. (don't need a special sprouter device)and set in on my counter. In this desert where it is so dry, I rinse them several times a day in my strainer under the faucet and put them back in the bowl. On the first day you will notice a little sprout forming already. After one more night and day, they should be ready...Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-74940974940271514392013-06-09T09:41:00.000-07:002013-06-09T09:49:33.505-07:00Raisins: Make Mine Organic, Please!In my new enlightened food storage, I have a case of <b><u>organic</u></b> raisins.....<br />
<a href="http://www.sunviewmarketing.com/raisins.htm" target="_blank">Sunview Raisins</a>, which are so huge and good. See? 1 inch long!!<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholRlIIxmCPFHdLIjUxPJgBJYSk8DEmyEg4XQzNrvn4w1Jf-Sqw9Fkrz8Hpwr4xpdmRxk8yYf89ruIvEJAgcvf6R2rYxWj3NvuXG-NdYHWK60uqjZ22mz0KBYLmcsGplOUEJ1cjhk_fAs/s640/IMG_1056%5B1%5D.JPG" />
Grapes are one of the most <a href="http://http//www.whatsonmyfood.org/level.jsp?food=RA&pesticide=AES">heavily sprayed</a> fruits! Other countries have even worse standards than the USA. Chile's grapes and raisins are the most heavily contaminated. You can buy these Sunview raisins at BJs Health Food store here. I have purchase great organic raisins (but they are smaller)also at <a href="http://sprouts.com/stores/california-rancho-cucamonga" target="_blank">Sprouts</a> in Ranch Cucamonga.<br />
<br />
We eat our raisins...<br />
<br />
1. Straight out of the can as a snack.<br />
2. In our oatmeal, granola, cereals<br />
3. In salads<br />
4. in our curries<br />
5. drenched in dark chocolate<br />
<br />
<a href="http://www.sunviewmarketing.com/">http://www.sunviewmarketing.com/</a> is the site I use to purchase these Sunview raisins (I buy the green ones, I like the taste better than the red ones...although they all LOOK the same dark color); ....they want you to print off an order form and mail them a check for 45 dollars for 12 cans...They deliver quite quickly! A California Company.<br />
<br />
<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-37743609002902201182013-06-09T09:08:00.001-07:002013-06-09T09:16:11.816-07:00Enlightened Food Storage: BULGURBULGUR IS BETTER! I have recently added Bulgur to my food storage....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-W54ZtCwS4WM/UbSibhaaEjI/AAAAAAAALk4/VT4Pjqtv7Cc/s1600/IMG_1154%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-W54ZtCwS4WM/UbSibhaaEjI/AAAAAAAALk4/VT4Pjqtv7Cc/s640/IMG_1154%5B1%5D.JPG" width="480" /></a></div>
<br />
<u>What is bulgur, you ask?</u><br />
<br />
Bulgur is the product of an ancient way to prepare and use wheat. It even predates biblical times!<br />
<br />
It is served at every Middle East restaurant. (the 2 Middle East restaurants in our area is The Pita Stop, and Ala' Al Deen). It is served plain as a side sprinkled with sumac, or in Tabouli ( a bulgur salad with finely chopped tomatoes, parsley, etc.) Or..you can get creative with it...use it in stir fries, in casseroles, etc.<br />
<br />
It is made by boiling wheat kernels, drying them, removing the bran and grinding into coarse particles. This way it could be stored through the year and consumed easily, without even boiling, but just by soaking in hot water.<br />
<br />
Why do I say...BULGUR IS BETTER?<a href="http://www.sunnylandmills.com/bulgur_nutrition_vs_brown_rice.shtml" target="_blank"> It is more nutritious than rice, even brown rice.</a> Plus...<br />
Brown rice takes 40 minutes to cook!<br />
<br />
Here is how to fix bulgur: There are 2 recipes here...<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Recipe #1<br />
<br />
<u>Bulgur</u><br />
<br />
1 cup bulgur<br />
2 cups hot water<br />
<br />
<br />
<span style="background-color: white; font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: large;">Put bulgur in a bowl, then pour hot water (2 cups) over it and cover bowl with plastic wrap. Let stand until tender, about 10 minutes.</span><span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif;"><br /><br /><span style="font-size: x-small;">Read More</span><span style="font-size: large;"> </span><span style="color: #003399; font-size: x-small; font-weight: bold; text-decoration: none;"><a href="http://www.epicurious.com/recipes/food/views/Bulgur-with-Herbs-354978#ixzz2VjfNPYFF">http://www.epicurious.com/recipes/food/views/Bulgur-with-Herbs-354978#ixzz2VjfNPYFF</a></span></span><br />
<br />
Recipe #2<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><u><span lang="EN" style="font-family: Antiqua;">Bulgur</span></u><span lang="EN" style="font-family: Antiqua;"> <o:p></o:p></span></b></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>1 cup bulgur<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>2 1/2 cups water<o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>Instructions<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>1 Place water in medium saucepan on stove. Bring water to
a boil.<o:p></o:p></b></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>2 Place bulgur in separate saucepan that has a lid.<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>3 Pour boiling water in the saucepan containing the
bulgur. Place the lid on top of the saucepan and let it sit on the counter for
30 minutes.<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN" style="font-family: Antiqua;"><b>4 Drain bulgur and use a fork to separate any grains that
have stuck together.<o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<b><span lang="EN" style="font-family: Antiqua;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></b></div>
<br />
In my new somewhat enlightened stat of mind regarding food storage, bulgur is better for this very reason that it is quick! It is like instant wheat! You can buy it online, from Health Food Stores, some grocery stores, in bulk from the bins a at Winco stores.<br />
<br />
Bulgur ius beter because it is low on the Glycemic Food Index. It is low in fat and calories and high in fiber so "it fills you up but not out ".<br />
<br />
There is another great reason to use bulgur..it has<b> less </b><u>PHYTATES.</u><br />
<br />
Why don't we want <u>phytates?</u><br />
<br />
<span style="background-color: white; color: #111111; font-family: Verdana, sans-serif; font-size: 14px; line-height: 21.984375px;">"Many whole grains have <b>antinutrients (phytates)</b> which bind nutrients making them unavailable for the body to use. Foods high in phytates such as whole grains have been correlated to reduced incidences of certain types of cancer but for many these foods cause nutrient deficiencies."</span><br />
<br />
from <a href="http://www.sarahmelamed.com/2009/03/bulgur-babylonian-fast-food/">http://www.sarahmelamed.com/2009/03/bulgur-babylonian-fast-food/</a><br />
<br />
This whole thing about<u> phytates</u> has been new to me this year and is the impetus for me doing more research into how to improve our diet and ou food storage.Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-25797799005516068852013-06-02T09:35:00.003-07:002013-06-02T09:35:40.201-07:00Food Storage Organization<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-9IyeWmG7O1M/Uat0LEFTKwI/AAAAAAAALjM/HQUwU1k7z5c/s1600/not+mothers+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-9IyeWmG7O1M/Uat0LEFTKwI/AAAAAAAALjM/HQUwU1k7z5c/s640/not+mothers+food.jpg" width="428" /></a></div>
<i><br /></i>
<i>Not Your Mother's Food Storage</i> is a great book and a the authors have very appealing and useful site. Do Check it out. Click on WORKSHEETS when you get to this site to see if any of them would be useful to you.<br />
<br />
<a href="http://www.notyourmothersfoodstorage.com/">http://www.notyourmothersfoodstorage.com/</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-30637908432394077262013-06-02T09:30:00.001-07:002013-06-02T09:40:06.881-07:00Track Your Food StorageHere is another site for getting help with organizing your food storage.
<br />
<a href="http://www.trackmyfoodstorage.com/">http://www.trackmyfoodstorage.com</a><br />
There are lots of sites on the Internet that create free forms for you to track your food storage, keep inventory and plan your shopping lists, etc.<br />
The particular sheet below(I took a picture of it) is from this site...I highly recommend you sign up for the free basic services so you can download and print their charts...at this site.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1-kaXgh3pCI/Uaty5sqj3cI/AAAAAAAALjA/1PU0viALqfc/s1600/DSC06022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1-kaXgh3pCI/Uaty5sqj3cI/AAAAAAAALjA/1PU0viALqfc/s640/DSC06022.JPG" width="480" /></a></div>
<br />
There are lots of sites on the Internet that create free forms for you to track your food storage, keep inventory and plan your shopping lists, etc.<br />
The particular sheet above is from this site...I highly recommend you sign up for the free basic services so you can download and print their charts...at this site.<br />
<br />
<a href="http://www.trackmyfoodstorage.com/">http://www.trackmyfoodstorage.com</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-80155806592132933822013-05-22T18:25:00.001-07:002013-05-22T18:25:52.246-07:00Unique Problem With Flying Debris and Soil Particles<br />
<img alt="tornadoes" src="http://tornado-facts.com/wp-content/uploads/2009/07/tornadoes1-300x181.jpg" /><br />
<br />
<br />
<span style="font-size: large;">Post Tornado Peril</span><br />
<span style="font-size: large;"><br /></span>
This was so interesting to me...I know it is so important to wash wounds any time there is a break in the skin, but this may be too difficult to even wash out, especially if the particles are so tiny and have blown deep into a wound...<br />
<br />
<a href="http://vitals.nbcnews.com/_news/2013/05/22/18403093-post-tornado-peril-victims-could-face-deadly-fungal-infections?lite">http://vitals.nbcnews.com/_news/2013/05/22/18403093-post-tornado-peril-victims-could-face-deadly-fungal-infections?lite</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-21333007119151358032013-05-22T07:18:00.001-07:002013-05-22T07:32:21.289-07:00Got a Tick?<a href="http://bugs.ufl.edu/?recent_works=tick-removal" target="_blank">Summer is tick season in some parts....know how to remove one from your skin...</a><br />
<br />
<br />
<img src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcSZ-VoP0F5pGbFkFKbEza-NzV7Ve7xDzqoorCeCRE8M9nbnIP9Ayw" /><br />
<br />
<a href="http://www.ticktwister.com/info.html">http://www.ticktwister.com/info.html</a><br />
<br />
<br />
<br />
<img src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRvrEU0hT-EBguhGg9u20OB-ldf2p3cLx3_T5CrCP4fV497QP2f_g" /><br />
<br />
<br />
Pulling out a tick is a delicate affair.<br />
One clumsy, overeager motion can make the difference between safe removal and a potentially dangerous situation where the tick’s head breaks off or body fluids contaminate the wound.<br />
Whether the tick’s dug into a person or an animal, removal is all about patience, says UF veterinarian Dr. Rick Alleman.<br />
His tips:<br />
Illuminate the tick with a flashlight. (If possible, have a friend hold the flashlight).<br />
Using fine-point tweezers, grasp the tick’s mouthparts, just below the head.<br />
Pull steadily and straight up – no twisting or pulling at different angles.<br />
Be patient. If your initial efforts fail, try again with slightly more force.<br />
One thing you definitely don’t want to do, Alleman says, is grasp the tick by its abdomen. The pressure from your grip could squeeze the tick’s stomach contents into the wound, including pathogens responsible for illnesses, such as Lyme disease or ehrlichiosis.<br />
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And for dog owners, keep an eye out for the brown dog tick. This is the only Florida tick that can carry out its entire life cycle inside the confines of your home. It prefers dogs but will feed on humans, so it pays to take precautions.<br />
Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-84803503581935299122013-05-17T21:29:00.002-07:002013-06-09T08:13:57.329-07:00Comparing 2 cans of foodI know lots of people love Spam and that is the first thing they think about when they have a very limited food budget or if they want to store some ready to eat meat...or take it on a camping trip. It tastes kind of good to me, yes, (because i have a liking for salty fatty things) but I know and you know it is terrible for your health with all of its nitrates, salt and fat. Isn't it interesting that the <u>BEST canned meat</u> (I am calling salmon "meat" here because it is the "meat" of the salmon fish!) is this wild Alaskan canned salmon!!!! Look at the prices of the 2...the salmon (with all its yummy Omega 3 oils) is .2 cents more per .oz...I would consider them the same price. OK..what do you choose? This picture was taken at Winco 2nd week of May 2013.<br />
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From the back labelof the salmon can:<br />
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This can has 7 2.2 oz. serving<br />
80 calories a serving<br />
12 g of protein a serving<br />
3 g of fat per serving (and we know it is mostly the healthy omega 3s)<br />
0 Carbs<br />
270 mg sodium<br />
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What a deal! Date on the bottom? Best by July 2017. But you can eat it past that date also ...if the can is not bulging and if the contents smell fine.<br />
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-11367310950917383572013-05-17T21:10:00.001-07:002013-05-17T21:16:10.257-07:00Bedtime SnackPhoto taken 17 May 2013...Joan raiding the pea patch...yum! The pea plant are realy up to my shoulder if I grab on to tem and gently tug them upwards. So may peas! This is the first time I have had such amazingly high peas. this is the first time I planted them is this partiular bed and the first time I raked in some newly purchased steer manure (and not that much even) in the soil before I planted them.
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Let me not forget to give a hearty Thank You to Shayla for helping to plant these peas back in February.<br />
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-17813557852768008502013-05-17T21:07:00.003-07:002013-05-17T21:07:32.242-07:00Pea Report #4It is pea picking time! All of a sudden there are so many!!!! These were picked May 6 or 7 ! Cosete loves looking for the peas in all the gren...look how much she picked!
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Here she is pointing to a pea pod. 2 kinds were planted: sugar snap and snow. Too bad I did not label the rows. they all taste delicious, though!<br />
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Cosette insisted on one more photo!<br />
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Mmmmm..fresh picked snow peas with Ranch dip!<br />
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-9971896540846258142013-05-17T21:01:00.001-07:002013-05-17T21:01:09.050-07:00Pea Report #3These pictures were taken May 1st or maybe a few days before. The pea patch has started to produce peas all of a sudden it seems!
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-1510970613825121412013-05-17T20:56:00.003-07:002013-05-17T21:01:45.392-07:00Pea Report #2About a week days later...Maybe April 25 ...the peas are up to my hips in height, and there are lots of white flowers. I have not noticed any bees yet...and was concerned: Would there be some peas to pollinate my peas? here I am with Cosette who was enjoying this whole experience of watching and waiting for some peas to grow.
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Here you can see a lot of white blossoms interspersed among the leaves. I love the pea plant!<br />
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A blossom...<br />
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-33448979566166050442013-05-17T20:49:00.001-07:002013-05-17T20:49:26.945-07:00My Peas-Report #1I planted my peas on Presidents Day like I learned to do on the previous posts' video. It was 18 February 2013. That night we had reports that it would snow. I got out some old vinyl tablecloths with the flannel backing and covered my 4 rows of newly planted peas. Luckily, they did not freeze even though the temperature got quite cold and yes, it did snow.in the morning, snow was covering the tablecloths I had spread out. As you can see, these seeds grew quite well. I bought them at Winco. The following 3 pictures were taken on the same day in the middle of April....about April 16-18. So 2 months after planting.<br />
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I get such a kick out of the tendrils that form on the pea plant. the pea plant is most fascinating...the way the leaves unfurl and they way the tendrills garb on to anything in reach and start spiraling around it. Here is a close up. I was waiting and waiting for some blossoms to appear.<br />
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That day I did find tthe very first peas blossom! Here it is , not quite open.<br />
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<br />Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-79776628042281636672013-02-09T23:00:00.001-08:002013-02-09T23:02:28.838-08:00Time for Planting Peas<br />
Here is a great video of a gal planting peas...<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/iM7D1BKF-J0" width="560"></iframe>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-89041053785726071462012-12-01T08:28:00.002-08:002012-12-01T08:28:42.091-08:0012 Preparedness Days of ChristmasIf you are looking for a great "12 Days of Christmas" type gift for someone..or for a family...here it is, with a Preparedness theme. In this time of crazy weather, power outages, and general uncertainty, you can feel secure if you have planned ahead and stored the things you will need. Check out this link!<br />
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<a href="http://classic.cedarfort.com/booksnthings/free%20downloads/2012/Christmas2012/12PreparednessDaysofChristmas.pdf">http://classic.cedarfort.com/booksnthings/free%20downloads/2012/Christmas2012/12PreparednessDaysofChristmas.pdf</a>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-47438830060522123162012-11-02T19:17:00.002-07:002012-11-02T19:23:00.454-07:00Hurricane Sandy ResultsIf you go to fullscreen, the Tide Ad disappears. I posted this video to simply show the reality of a hurricane's force. Scientists believe that<a href="http://www.icr.org/article/2589/" target="_blank"> hurricanes are getting more powerful each year</a>.<br />
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</object>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-8191416429709562502012-09-17T12:25:00.001-07:002012-09-17T12:26:50.344-07:00Earthquake Preparedness BasicsThis is a short but very helpful video....pay attention to how to avoid the most common injuries associated with earthquakes:
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/eanln8qefPA" width="560"></iframe>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com1tag:blogger.com,1999:blog-2708897535605010470.post-34082409092113490632012-09-16T08:12:00.000-07:002012-09-16T08:12:39.173-07:00Food Storage Makes Life Easier!I like how she says she rarely plans her meals ahead each day...maybe a few hours ahead...Why? She has her own store!!!!! Her pantry! Check it out!
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/I2yZqA6-0lU" width="560"></iframe>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-77602229364819203992012-09-13T17:06:00.004-07:002012-09-13T17:06:40.212-07:00CHIA<div class="separator" style="clear: both; text-align: center;">
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Chia-The Ultimate Food !<br />
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This is from wikipedia:<br />
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<span class="mw-headline" id="Etymology">Etymology</span></h2>
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The word<span class="Apple-converted-space"> </span><i>chia</i><span class="Apple-converted-space"> </span>is derived from the<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Nahuatl" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Nahuatl">Nahuatl</a><span class="Apple-converted-space"> </span>word<span class="Apple-converted-space"> </span><i>chian</i>, meaning<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Vegetable fats and oils">oily</a>.<sup class="reference" id="ref_Sahagun69a" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#endnote_Sahagun69a" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;">[1]</a></sup><span class="Apple-converted-space"> </span>The present Mexican state of<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Chiapas" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Chiapas">Chiapas</a><span class="Apple-converted-space"> </span>received its name from the Nahuatl "chia water" or "chia river."</div>
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It is one of the two plants known as<span class="Apple-converted-space"> </span><i>chia</i>, the other being<span class="Apple-converted-space"> </span><i><a href="http://en.wikipedia.org/wiki/Salvia_columbariae" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Salvia columbariae">Salvia columbariae</a></i><span class="Apple-converted-space"> </span>which is more commonly known as the<span class="Apple-converted-space"> </span><i>golden chia</i>.</div>
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<span class="editsection" style="-webkit-user-select: none; float: right; font-size: 13px; margin-left: 5px;">[<a href="http://en.wikipedia.org/w/index.php?title=Salvia_hispanica&action=edit&section=2" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Edit section: Description">edit</a>]</span><span class="mw-headline" id="Description">Description</span></h2>
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Chia is an<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Annual_plant" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Annual plant">annual</a><span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Herbaceous_plant" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Herbaceous plant">herb</a><span class="Apple-converted-space"> </span>growing to 1 m (3.3 ft) tall, with<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Phyllotaxis" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Phyllotaxis">opposite</a><span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Leaf" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Leaf">leaves</a><span class="Apple-converted-space"> </span>4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) broad. Its<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Flower" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Flower">flowers</a><span class="Apple-converted-space"> </span>are purple or white and are produced in numerous clusters in a<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Raceme" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Raceme">spike</a><span class="Apple-converted-space"> </span>at the end of each stem.<sup class="reference" id="cite_ref-Sahagun_3-0" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-Sahagun-3" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>4<span>]</span></a></sup><span class="Apple-converted-space"> </span>Chia is hardy from<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Hardiness_zone" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Hardiness zone">USDA Zones</a><span class="Apple-converted-space"> </span>9-12. Many plants cultivated as<span class="Apple-converted-space"> </span><i>S. hispanica</i><span class="Apple-converted-space"> </span>are actually<span class="Apple-converted-space"> </span><i><a href="http://en.wikipedia.org/wiki/Salvia_lavandulifolia" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Salvia lavandulifolia">S. lavandulifolia</a></i>.<sup class="reference" id="cite_ref-4" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-4" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>5<span>]</span></a></sup></div>
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<span class="editsection" style="-webkit-user-select: none; float: right; font-size: 13px; margin-left: 5px;">[<a href="http://en.wikipedia.org/w/index.php?title=Salvia_hispanica&action=edit&section=3" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Edit section: Seeds">edit</a>]</span><span class="mw-headline" id="Seeds">Seeds</span></h2>
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<a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">Seeds</a></div>
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Chia is grown commercially for its<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seed</a>, a food that is rich in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Omega-3_fatty_acid" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Omega-3 fatty acid">omega-3 fatty acids</a>, since the<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seeds</a><span class="Apple-converted-space"> </span>yield 25–30% extractable<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Vegetable fats and oils">oil</a>, including<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Alpha-linolenic_acid" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Alpha-linolenic acid">α-linolenic acid</a><span class="Apple-converted-space"> </span>(ALA). Chia<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seeds</a><span class="Apple-converted-space"> </span>are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white.</div>
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Chia seed is traditionally consumed in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Mexico" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Mexico">Mexico</a>, and the<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Southwestern_United_States" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Southwestern United States">southwestern United States</a>, but is not widely known in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Europe" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Europe">Europe</a>. Chia (or chian or chien) has mostly been identified as<span class="Apple-converted-space"> </span><i>Salvia hispanica</i><span class="Apple-converted-space"> </span>L. Today, chia is grown commercially in its native<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Mexico" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Mexico">Mexico</a>, and in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Bolivia" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Bolivia">Bolivia</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Argentina" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Argentina">Argentina</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Ecuador" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Ecuador">Ecuador</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Australia" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Australia">Australia</a>, and<a href="http://en.wikipedia.org/wiki/Guatemala" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Guatemala">Guatemala</a>. In 2008, Australia was the world's largest producer of chia.<sup class="reference" id="cite_ref-5" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-5" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>6<span>]</span></a></sup><span class="Apple-converted-space"> </span>A similar species,<span class="Apple-converted-space"> </span><i><a href="http://en.wikipedia.org/wiki/Salvia_columbariae" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Salvia columbariae">Salvia columbariae</a></i><span class="Apple-converted-space"> </span>or golden chia, is used in the same way but is not grown commercially for food.<span class="Apple-converted-space"> </span><i>Salvia hispanica</i><span class="Apple-converted-space"> </span>seed is marketed most often under its common name "chia", but also under several trademarks.</div>
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<span class="editsection" style="-webkit-user-select: none; float: right; font-size: 13px; font-weight: normal; margin-left: 5px;">[<a href="http://en.wikipedia.org/w/index.php?title=Salvia_hispanica&action=edit&section=4" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Edit section: Food preparation">edit</a>]</span><span class="mw-headline" id="Food_preparation">Food preparation</span></h3>
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In 2009, the European Union approved chia seeds as a<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Novel_food" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Novel food">novel food</a>, allowing up to 5% of a bread product's total matter.<sup class="reference" id="cite_ref-6" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-6" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>7<span>]</span></a></sup></div>
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Chia<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Seed" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Seed">seed</a><span class="Apple-converted-space"> </span>may be eaten raw as a whole seed, providing protein, fats, and fiber.<sup class="reference" id="cite_ref-NutritionData_7-0" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-NutritionData-7" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>8<span>]</span></a></sup><span class="Apple-converted-space"> </span>Ground chia seed is sometimes added to<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Pinole_(staple)" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Pinole (staple)">pinole</a>, a coarse<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Flour" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Flour">flour</a>made from toasted<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Maize" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Maize">maize</a><span class="Apple-converted-space"> </span>kernels. Chia seeds placed in water or fruit juice are consumed in Mexico and known as<span class="Apple-converted-space"> </span><i>chia fresca</i>. The soaked seeds are gelatinous in texture and are used in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Gruel" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Gruel">gruels</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Porridge" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Porridge">porridges</a>, and<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Pudding" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Pudding">puddings</a>. Ground chia seed is used in<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Baking" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Baking">baked</a><span class="Apple-converted-space"> </span>goods including<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Bread" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Bread">breads</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Cake" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Cake">cakes</a>, and<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Biscuit" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Biscuit">biscuits</a>.</div>
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Chia<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Edible_sprouts" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Edible sprouts">sprouts</a><span class="Apple-converted-space"> </span>are used in a similar manner as<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Alfalfa" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Alfalfa">alfalfa</a><span class="Apple-converted-space"> </span>sprouts in salads, sandwiches and other dishes. Chia sprouts are sometimes grown on porous clay figurines which has led to the popular U.S. novelty item of the<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Chia_Pet" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Chia Pet">Chia Pet</a>.</div>
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The seeds can also be placed in water, juices or tea producing a<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Mucilage" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Mucilage">mucilage</a><span class="Apple-converted-space"> </span>which can be consumed as a beverage.</div>
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<span class="editsection" style="-webkit-user-select: none; float: right; font-size: 13px; font-weight: normal; margin-left: 5px;">[<a href="http://en.wikipedia.org/w/index.php?title=Salvia_hispanica&action=edit&section=5" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Edit section: Nutrient content and potential health benefits">edit</a>]</span><span class="mw-headline" id="Nutrient_content_and_potential_health_benefits">Nutrient content and potential health benefits</span></h3>
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<a class="image" href="http://en.wikipedia.org/wiki/File:Salviahispanica-florentinecodex2.jpg" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;"><img alt="" class="thumbimage" height="184" src="http://upload.wikimedia.org/wikipedia/en/thumb/f/ff/Salviahispanica-florentinecodex2.jpg/220px-Salviahispanica-florentinecodex2.jpg" style="background-color: white; border: 1px solid rgb(204, 204, 204); vertical-align: middle;" width="220" /></a><div class="thumbcaption" style="border: none; font-size: 11px; line-height: 1.4em; padding: 3px !important; text-align: left;">
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Drawing from the<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Florentine_Codex" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Florentine Codex">Florentine Codex</a>showing a<span class="Apple-converted-space"> </span><i>Salvia hispanica</i><span class="Apple-converted-space"> </span>plant<sup class="reference" id="cite_ref-CAHILL_1-1" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-CAHILL-1" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>2<span>]</span></a></sup></div>
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In a one-ounce (28 g) sample, dried chia seeds contain 9% of the<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Daily_Value" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: underline;" title="Daily Value">Daily Value</a><span class="Apple-converted-space"> </span>for<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Protein" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Protein">protein</a><span class="Apple-converted-space"> </span>(4g), 13%<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Vegetable fats and oils">fat</a><span class="Apple-converted-space"> </span>(9g) (57% of which is<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Alpha-Linolenic_acid" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Alpha-Linolenic acid">ALA</a>) and 42%<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Dietary_fiber" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Dietary fiber">dietary fiber</a><span class="Apple-converted-space"> </span>(11g), based on a daily intake of 2000 calories.<sup class="reference" id="cite_ref-NutritionData_7-1" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-NutritionData-7" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>8<span>]</span></a></sup><span class="Apple-converted-space"> </span>The seeds also contain the<span class="Apple-converted-space"> </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Essential_minerals" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Essential minerals">essential minerals</a><span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Phosphorus" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Phosphorus">phosphorus</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Manganese" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Manganese">manganese</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Calcium" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Calcium">calcium</a>,<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Potassium" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Potassium">potassium</a>and<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Sodium" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Sodium">sodium</a><sup class="reference" id="cite_ref-NutritionData_7-2" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-NutritionData-7" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>8<span>]</span></a></sup><span class="Apple-converted-space"> </span>in amounts comparable to other edible seeds, such as<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Flax" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Flax">flax</a><sup class="reference" id="cite_ref-FlaxNutritionData_8-0" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-FlaxNutritionData-8" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>9<span>]</span></a></sup><span class="Apple-converted-space"> </span>or<span class="Apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Sesame" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none;" title="Sesame">sesame</a>.<sup class="reference" id="cite_ref-SesameNutritionData_9-0" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-SesameNutritionData-9" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>10<span>]</span></a></sup></div>
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Although some research indicates potential for dietary health benefits in certain disease conditions, this work remains sparse and inconclusive.<sup class="reference" id="cite_ref-10" style="font-style: normal; font-weight: normal; line-height: 1em;"><a href="http://en.wikipedia.org/wiki/Salvia_hispanica#cite_note-10" style="background-image: none; background-position: initial initial; background-repeat: initial initial; color: #0b0080; text-decoration: none; white-space: nowrap;"><span>[</span>11<span>]</span></a></sup></div>
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<sup class="reference" id="cite_ref-10" style="font-style: normal; font-weight: normal; line-height: 1em;"><span><br /></span></sup><span></span></div>
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<sup class="reference" id="cite_ref-10" style="font-style: normal; font-weight: normal; line-height: 1em;"><span><span style="font-size: small;">Check out this VIDEO: </span></span></sup></div>
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<a href="http://www.youtube.com/watch?v=b_5EprOmOS0&feature=related">http://www.youtube.com/watch?v=b_5EprOmOS0&feature=related</a><br />
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<span style="font-size: large;">After I saw this video, I became convinced that I need to have some every day! So many nutrients!</span><br />
<span style="font-size: large;">Lasts so long in your pantry, too!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">My favorite way to use Chi seeds is to soak a tablespoon in a cup of water for 20 minutes at least, then use it in my smoothies. </span></span>Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0tag:blogger.com,1999:blog-2708897535605010470.post-41250642080695309142012-09-13T16:47:00.004-07:002012-09-13T16:47:56.818-07:00 Best Protein Foods So much can be said about these top nutritious foods!<br />
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<a href="http://4.bp.blogspot.com/-EPbK2H5A4aA/UFJwbc4DmtI/AAAAAAAAKLI/0UzvXrtYOHw/s1600/Quinoa-Salad-56483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EPbK2H5A4aA/UFJwbc4DmtI/AAAAAAAAKLI/0UzvXrtYOHw/s1600/Quinoa-Salad-56483.jpg" /></a></div>
This is a<a href="http://www.kraftrecipes.com/recipes/quinoa-salad-113644.aspx" target="_blank"> Quinoa Salad</a><br /><br />
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For vegetarians...<br />
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<a href="http://www.youtube.com/watch?v=T0XntynVTOw&feature=related" target="_blank">5 Best Plant Foods for Protein</a><br />
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For omnivores (those who eat both plants and meat):<br />
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<a href="http://www.healthaliciousness.com/articles/foods-highest-in-protein.php" target="_blank">Top Ten Protein Foods</a> This site is very educational....so I will make this a very short post hoping you will<br />
enjoy this link!Joaniehttp://www.blogger.com/profile/13884987591959191943noreply@blogger.com0