I found this TEDx video after reading an article in my son's engineering magazine. I have long had questions about the effects of EMF on the human body but have been told that I worry too much. This research validates my concerns and those raised by many others far more educated than me. It also gives practical answers to the problem.
Jeromy Johnson is an expert in mitigating the negative impacts of Electromagnetic Field (EMF) exposure. He has a leading website on the topic and consults with individuals, families and organizations around the world to implement solutions that reduce and eliminate EMF pollution. Jeromy has an advanced degree in Civil Engineering and has worked in Silicon Valley for 15 years.
Visit his website at https://www.emfanalysis.com/
Monday, June 27, 2016
Thursday, April 14, 2016
The Last Heart Attack video - Watch THIS!
This is a video documentary that was shared by Fork Over Knives website:
Click link below
The Last Heart Attack video
Monday, March 28, 2016
Wednesday, January 27, 2016
Chia Seeds - I love them!
I have been on a chia seed exploration kick! They are so full of amino acids, so good for you and so easy to use!
Last week I made a mango coconut chia seed pudding that only took minutes to put together. I served it to a friend from Medellin, Columbia, who loves mangos and it was a hit!
I was just doing a chia seed recipe search today and found One Green Planet
It is chock full of great recipes and other resources!
Look at this recipe! Oh my gosh!
Last week I made a mango coconut chia seed pudding that only took minutes to put together. I served it to a friend from Medellin, Columbia, who loves mangos and it was a hit!
I was just doing a chia seed recipe search today and found One Green Planet
It is chock full of great recipes and other resources!
Look at this recipe! Oh my gosh!
Friday, July 10, 2015
Socca - gluten-free flatbread!
I found this recipe on the Simple Veganista blog (listed in recipe websites below)
Made with chickpea (garbanzo) flour, this can be used as a pizza crust for all of your favorite toppings!
Ingredients
1 cup garbanzo bean flour (aka: besan)
1 cup lukewarm water
2 tablespoons olive oil + more for pan
1/2 teaspoon mineral salt
optional add-ins for variation:
1/8 - 1/4 teaspoon cumin
1/2 teaspoon fresh rosemary or thyme
pinch of red pepper flakes
chopped basil
fresh cracked pepper
1/8 - 1/4 teaspoon garlic powder
sliced shallots
In a medium size mixing bowl, add flour, water, oil and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
Heat oven to 450 degrees F.
Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot). Once oven is ready, carefully remove skillet, add 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Add batter and place back in the oven for 12—15 minutes, until golden on the edges and firm throughout. Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
Remove pan, let cool a few minutes, using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove. Cut into slices or pull apart and eat. Socca is best eaten right away.
Notes:
Using a 12 inch skillet, pan or baking dish will give you a thinner bread, while a 10 or 8 inch skillet will give you a slightly thicker bread. The one I have shown here is a 10 inch, bread was about 1/4 inch thick.
If you don't have an iron skillet, you can use any flat, shallow oven-safe baking dish.
Chickpea flour (aka: garbanzo bean flour or besan) can be found on-line, at most health conscious stores and at Indian and Middle Eastern markets.
Made with chickpea (garbanzo) flour, this can be used as a pizza crust for all of your favorite toppings!
Ingredients
1 cup garbanzo bean flour (aka: besan)
1 cup lukewarm water
2 tablespoons olive oil + more for pan
1/2 teaspoon mineral salt
optional add-ins for variation:
1/8 - 1/4 teaspoon cumin
1/2 teaspoon fresh rosemary or thyme
pinch of red pepper flakes
chopped basil
fresh cracked pepper
1/8 - 1/4 teaspoon garlic powder
sliced shallots
In a medium size mixing bowl, add flour, water, oil and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
Heat oven to 450 degrees F.
Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot). Once oven is ready, carefully remove skillet, add 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Add batter and place back in the oven for 12—15 minutes, until golden on the edges and firm throughout. Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
Remove pan, let cool a few minutes, using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove. Cut into slices or pull apart and eat. Socca is best eaten right away.
Notes:
Using a 12 inch skillet, pan or baking dish will give you a thinner bread, while a 10 or 8 inch skillet will give you a slightly thicker bread. The one I have shown here is a 10 inch, bread was about 1/4 inch thick.
If you don't have an iron skillet, you can use any flat, shallow oven-safe baking dish.
Chickpea flour (aka: garbanzo bean flour or besan) can be found on-line, at most health conscious stores and at Indian and Middle Eastern markets.
Monday, June 29, 2015
Forks Over Knives Website
I love the Forks over Knives website. I actually get posts on my Facebook page. The website has research, articles, recipes and more.
I really enjoyed this article titled How a Plant-Based Diet Helped Me Become an Endurance Athlete.
It tells the story of a man who has struggled with weigh and fitness issues most of his life. He began participating in long distance running and ultimately found that switching to a plant-based diet has allowed him to tale his performance to a whole new level!
To read more articles go to Forks over Knives
Friday, June 19, 2015
FED UP movie on Nextflix
I just finished watching Fed Up a documentary about the childhood obesity epidemic in the U.S. and now around the world.
To say that I enjoyed it would be wrong. It was hard to watch, that is the truth. However, I think that as consumers, voters, parents, and eaters, we need to know that our culture of processed foods is killing our children.
If you have Netflix I urge you to watch this movie with your whole family. It will be long, a bit boring at times since there are no special effects and no young good-looking stars. What there will be is information that is critical to your well-being and that of your children and grandchildren.
Lets not let this be the generation where our children have a shorter life span that that of their parents.
Other great movies on Netflix are listed on this page the right.
To say that I enjoyed it would be wrong. It was hard to watch, that is the truth. However, I think that as consumers, voters, parents, and eaters, we need to know that our culture of processed foods is killing our children.
If you have Netflix I urge you to watch this movie with your whole family. It will be long, a bit boring at times since there are no special effects and no young good-looking stars. What there will be is information that is critical to your well-being and that of your children and grandchildren.
Lets not let this be the generation where our children have a shorter life span that that of their parents.
Other great movies on Netflix are listed on this page the right.
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