Frozen Grapes: A refreshing snack

 The past few days have been up near 100F (in Los Angeles).  Hanging with the girls at the home has its advantages but when the heat kicks in … it can be less than ideal without air conditioning. To beat the heat, I drink plenty of ice-cold water and try to find low-calorie ways to keep cool. While raisins may be nature’s candy, frozen grapes are nature’s bite-sized popsicle treats.

After my best friends fiance came home with a tub of grapes it only made sense to throw them in the freezer for a nice cold treat for the hot summer days.

Simply wash and pat dry the grapes, then place into a freezer bag. Allow them to freeze for a few hours. You can pluck out the stems before freezing them but they freeze perfectly and are easy to pull out once frozen.

Cool and so refreshing, the grapes don’t become rock solid as you might think. They are firm but easy to bite into, like a naturally flavored grape popsicle in a bite-sized shape. So when you can’t finish your grapes or when you find them on sale, freeze them for a delicious treat!

Keeping Cool Without Air Conditioning

 

With much of Canada and the US experiencing a summer heat wave, everyone's thinking about cooling off.  I'm in Los Angeles visiting my best friend and it reached 102 degrees today!  I'm going to need a bath full of ice cubes to cool me off.  While the modern office, and 84% of U.S. homes use air conditioners, we can all save money by using them less; after all, the typical U.S. home spends 17% of its annual energy bill on cooling – about $375.  I don’t think those numbers are as high in Vancouver as most homes don’t have air conditioners, they resort to cold showers and iced coffees to cool them off!
We can all save energy, too, which on the hottest summer days can have an immediate payoff: avoiding an electricity blackout caused by an overloaded power grid.
Here are the easiest, cheapest tips you can do right now to cool off – and then recommend some home improvements that can help keep your home cooler in the years to come, and tack on some tips for those of us with air conditioners we'd like to pay less to run or replace. And remember – even if you have and use an air conditioner, these tips can help you reduce your need for it, saving both energy and money.

1. Close your windows
It may seem counter intuitive, but opening the windows will often make your home warmer, not cooler. Open your windows at night if the air outside is cooler than inside, and close them – along with blinds and shades – before the sun hits your house in the morning. This will allow cool night air to circulate, and prevent a good deal of the sun's heat from reaching indoors. You may also put houseplants – particularly larger potted trees – in front of sunny windows to absorb some of the sun's energy.


2. Use fans strategically

Here are three ways fans can help:
Ceiling fans can create a pleasant breeze to cool a room significantly. Be sure that you have the fan running in the right direction since ceiling fans can also be used in winter to create an updraft: in the summer, you should feel the breeze blowing down. And remember, ceiling fans cool people, not rooms, so turn it off when you leave the room. If you're buying new ceiling fans, make sure you buy Energy Star ceiling fans that use 50% less energy than comparable models – a choice that will pay off in the long run, as you can appreciate the longer you keep your fan running.
Stand-alone fans placed directly in front of you, it's no surprise, help keep you cool. Add in a spritz bottle and you can dramatically change your temperature; as the water evaporates off your skin, your body sheds heat.
A DIY wind tunnel is the third option; if there's a cool breeze, particularly at night, set one fan facing in on the side of your home facing the wind, and another facing out on the opposite end of the house. You'll maximize the cooling power of a natural breeze.

3. Cook (or don't) a cool meal

Just as drinking a nice cold cocktail cools your body, eating cold food helps keep your internal temperature lower on a hot day. One great option: Watermelon and Cherry Salad with Fresh Mint Syrup. If you do cook, use the grill or the microwave, or else you'll heat up your kitchen from using the oven and stove.

4. Shut off the lights

While modern lightning, like compact fluorescents and LEDs, are more efficient, incandescent light bulbs can produce as much heat as they do light. Energy Star-rated light bulbs produce 75% less heat, so consider that when replacing bulbs. It's always a good idea to shut off lights to save energy, it makes a big difference on hot sunny summer days. The same goes for many electronics, so consider unplugging any device that isn't needed (even in standby mode, many electronics remain hot).

5. Go for a swim or take a cold shower
It may sound obvious, but it's worth saying: If you're hot, cool it off by immersing yourself in cold water. The immediate refreshment works immediately by cooling your core temperature. And unless there's 100% humidity, the evaporation of water off your skin will further cool you. For a short cut, use water and ice cubes to keep your wrists cool; since your blood vessels are so close the skin there, you'll feel cooler by applying cold directly to your blood.

6. Plant a tree (or two or three) strategically

Your house gets hot because the sun beats down on it relentless on hot summer days. Let nature help reduce your energy bills by planting deciduous trees on the east and west sides of your home; in the summer, their broad leaves will shade your house, while in the winter, bare branches won't stop the sun's warmth from reaching your walls. Also consider planting trees or shrubs to shade high-heat areas – air conditioning units that emit heat, for instance, and driveways and walkways that absorb it.

7. Install attic insulation

While attic fans may not help significantly to cool your home, attic insulation can help a lot. Insulation keeps cooler air in your home from escaping through the ceiling. If you have central air, also seal ducts – especially at vents and registers, where you could be losing up to 20% of you cooled air.

8. Install awnings
Just as window shades and shrubbery work to shield your home from the sun's rays, awnings can cut down on the heat your house absorbs. This is an investment to make if you like the look.


5 Ways to Save Money and Energy on Air Conditioning
So you already have an air conditioner, or you're planning to buy one... Save money and energy with the previous eight tips (after all, they'll help you use your AC less) plus these five maintenance and buying tips:


1. Adjust the thermostat

If you have central air controlled by a thermostat, program it to save energy by increasing the heat significantly during the day when the house is empty, and give up a couple degrees at night, too – especially on the hottest days. You may be surprised to find that the contrast between outdoor and indoor temperatures matters as much as the absolute temperature inside your home.

2. Clean the air filter

Whether you have central air or a room air conditioner, a dirty filter will reduce its efficiency, making it use more energy and cost more money to do the same job. Check your HVAC system's air filter monthly and expect to change the filter every three months.

3. Get an annual checkup
If you have central air, consider an annual checkup – once should cover both the heating and the cooling season. A professional should be able to diagnose any inefficiencies before you've wasted money on monthly heating and cooling bills.

4. Think small
Cooling one room with a window air conditioning unit requires much less energy (and investment) than a central air system. Ask yourself how you'll use your new air conditioner, and choose the smallest option that works.

5. Buy Energy Star

Whether you're buying a central air conditioner or a room unit, efficiency matters. An Energy Star central air system will use about 14% less energy than minimum government standards, and a room air conditioner will save at least 10%. Use the Energy Star Website before making a purchase, because while the vast majority of the 1,000-plus qualifying room units use 90% of the energy of a standard model, some are clearly a better value, using as little as 50%. These nine models use 75% of a typical unit, or less:

Turbo Air - TAS-09EH
Turbo Air - TAS-12EH
Turbo Air - TAS-18EH
Unionaire - RAC20A6HR
Friedrich - YS09L10
Unionaire - RAC24A6HR
Friedrich - YS10M10
Unionaire - RAC20A6CR
Unionaire - RAC20A6ER

Stuffed Portobello Mushrooms

My best friend shared this recipe with me and mushrooms are one of my favorite foods!  I think we will make this tonight with some grilled fish tacos!

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.  Pair this with a grilled fish and you got yourself a healthy yet tasty meatless meal!

Yield: 4 servings (serving size: 1 mushroom)

Ingredients

• 2/3  cup  chopped organic plum tomato
• 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese 
• 1  teaspoon  olive oil, divided
• 1/2  teaspoon  finely chopped fresh or 1/8 teaspoon dried rosemary
• 1/8  teaspoon  coarsely ground black pepper
• 1  garlic clove, crushed
• 4  (5-inch) portobello mushroom caps
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  low-sodium soy sauce
• Cooking spray
• 2  teaspoons  minced fresh parsley

Preparation

Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

Want Beachy Hair? Try This DIY Sea Salt Spray Recipe

I love the look of beachy hair but some products are so expensive.  I found this DIY Sea Salt Texturizing Spray recipe, its similar to Bumble and Bumble Surf Spray and Aquage Sea Salt Texturizing Hair Spray but costs much less.  It’ll perk up any natural wave in your hair a la Giselle and give you that whole “I just spent a day by the sea” look we all love so much.

What you need:
*A clean spray bottle. You can find them super cheap at dollar stores, grocery stores, and mega marts. Make sure it holds at least 8 fl. oz. to 10 fl. oz.
*8 fl. oz. of water. Try distilled or filtered if your tap water isn't the best on hair
*Sea salt. Use the more finely ground stuff because it mixes easier and faster with the water. It costs around $2.19 for a large canister of it. Use 1 tsp for each 8 fl oz of water.
*Coconut scented conditioner. It doesn't have to be expensive conditioner - Suave brand for $1 at the dollar store. This has a great beachy scent but it helps counteract the drying that the salt will do. Use 1/2 a tsp - use more if you have extra dry hair.
*A dab of hair gel. Unscented, preferably—otherwise it will interfere with the coconut scent of the conditioner). Usually the cheaper brand are more runny and mix better."

Her optional add-ins:
"* Essential oils: If you have dry or coarse hair, this is a good add-in. They will help condition your hair and add some shine. Choose whatever scent you want - ylang ylang works great for sensitive skin and problem scalps. Rosemary is great to help deepen the color of brunette's hair and chamomile brightens blonds. Use 3-5 drops.
* Tea Tree Oil: Great for sensitive and oily scalps. If you have oilier hair, this is the best oil to add for you since it won't make your hair oilier or weigh it down. Use 3-5 drops.
* More sea salt - You can add a little more if you have oilier/thicker hair. The more salt you use, the more it will dry out your hair. BUT the more you use, the "beachier" your hair will look and the more hold there will be. If the recipe doesn't have enough salt for you, add 1/4 tsp at a time until you reach the desired level. Make sure to record your changes so you know how much to add when you want to make more!

To do: 

Add all your ingredients to the spray bottle and shake it until it mixes together. Any oils added will never fully combine well with the water so you'll have to shake it a little before each use. If your hair gel and/or conditioner don't combine you can try warming the mixture in the microwave (remove any metal pieces and don't use until cool!) to see if that helps - if it doesn't, you may have used too thick of a conditioner/gel.

Here is a certified organic product for those of you who don't want to make your own.

sea mist sea salt spray with lavender

$22.00

Chickpea and Spinach Curry with Lime Yoghurt & Garlic Nan

Ok...I saw this recipe and just had to post it. Doesn't this sound amazing! I apologize for not posting in the last month, been really busy. I got some great stuff so keep checking back!

Ingredients

2 bunches of organic spinach

1 can of organic chickpeas (garbanzo)

1 container of yoghurt

1 lime

3 cloves of garlic

1 white onion

1 piece of ginger

2 tablespoons curry powder (if you have all the separate spices even better)

1 can of coconut milk

1 cup jasmine rice (or basmati)

1 package of Nan (if you have the time to make your own even better)

salt

For the Curry

Chop onion, garlic and ginger into small pieces. Heat a medium size saute pan on medium to low heat. Add a touch of olive oil and add your chopped ingredients. Add 2 tablespoons of curry powder and mix thoroughly. Saute till tender, then add your spinach and chickpeas. Saute till spinach is wilted, follow with one cup of coconut milk and a teaspoon of salt.

For the Rice

In a medium saucepan add 2 cups water to 1 cup jasmine rice. Bring to a boil then reduce heat to a simmer. Cover for about 20 minutes.

For the Yoghurt

Add 2 cups of yoghurt to a small bowl and the juice of one lime. A pinch of salt and mix well.

For the Garlic Nan

I bought this lovely pre-made nan bread from the store. I chopped an extra clove of garlic, then drizzled the nan with a touch of olive oil and the garlic. Bake for about 7-10 minutes at 350 degrees until slightly brown and crispy.

Plating

Place a portion of rice in the bowl, then add a nice amount of the curry mixture. Spoon the yoghurt on top. Cut the garlic nan into wedges and place inside. 

Food Matters - You Are What You Eat!

"Let thy Food be thy Medicine and thy Medicine be thy Food." -- Hippocrates

That's the message from the founding father of modern medicine echoed in the controversial new documentary film 'Food Matters' from first-time Producer-Directors James Colqhuoun and Laurentine ten Bosch.

"With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. 'Food Matters' sets about uncovering the trillion dollar worldwide "Sickness Industry" and giving people some scientifically verifiable solutions for curing disease naturally." - James

And in what promises to be the most contentious idea put forward, the filmmakers have interviewed several world leaders in nutrition and natural healing who claim that not only are we harming our bodies with improper nutrition, but that the right kind of foods, supplements and detoxification can be used to treat chronic illnesses as fatal as terminally diagnosed cancer.


Watch the film today Food Matters



The film's official website can be found at http://www.foodmatters.tv

The Clean 15 - Foods You Don't Have To Buy Organic

There are many reasons to buy organic foods. The USDA Organic label tells you that fruits and veggies weren't raised using manmade chemical pesticides, fossil fuel- or sewage-based fertilizers or genetically modified seeds. On meat, the label indicates that the feeds provided met those same standards, and that the animals weren't administered hormones and antibiotics. Bottom line: "Organic" is more sustainable and healthier -- for the environment, farm workers and for you and your family.

How is organic healthier? It's healthier because some studies suggest that organic produce has more nutrients than its conventional counterparts, probably because the soil is left in better condition after repeated plantings; and healthier because you avoid ingesting any harmful pesticide residues left on conventional produce.

But, particularly as the economy sags and millions of people lose their jobs, it can be hard to afford the often-premium price charged for organic foods. That's why Environmental Working Group has published this updated list, based on their latest compilation of government data about pesticide residue.

The fruits and vegetables on this list were the least likely to have pesticides detected on the parts you eat, after typical washing, whether or not they're certified organic. (Remember, though, that the farmworkers and the farm soil, will thank you for any organic purchases you can make.) When buying the following fruits and veggies, you can opt for conventionally grown, local produce over their organic counterparts.

Onion

Onions don't see as many pest threats, which means less pesticide spraying.

Choose: Look for onions that are firm, have a distinctive "oniony" smell that's not overpowering, and show no visible signs of damage or soft spots. Store in a cool, dry place or in the refrigerator

Avocado

Avocados have thick skins that protect the fruit from pesticide build-up.

Choose: Look for avocados that are still somewhat unripe and firm to the squeeze; they'll ripen nicely on your kitchen counter in a couple of days. Store at room temperature. Although you'll be using only the meat of the avocado, it's always a good idea to rinse them before you slice them open.

Sweet Corn

Sweet corn may take a lot of fertilizer to grow, but you're unlikely to end up with any pesticides on the kernels.

Choose: There is nothing -- I mean nothing like fresh corn on the cob from a local farm stand in late summer. Buy it fresh and local, and boil it that day for the best results.

Pineapple

You won't be eating the tough pineapple skin, which protects the fruit from pesticide residue. As with all your produce, you should rinse the pineapple before cutting.

Choose: Although tempting, this is one fruit that you won't want to choose if it has a strong, sweet smell. This usually means that the pineapple is overripe and has even begun to ferment. Like all other fruits, avoid any that have soft spots, and in the case of pineapples, damage to the rind. Store in the refrigerator crisper.

Mango

Sweet mango flesh is protected by its thick skin from pesticides. Still, you'll want to rinse under water before cutting open.

Choose: Depending on the variety of mango, look for those that are bright in color such as red, yellow, or orange. It should have a distinctive "fruity" smell. If there's no ripe-fruit aroma, steer clear. Mangoes should be slightly firm but yield to your touch somewhat -- the softer the mango, usually the sweeter it is. If the mango is too soft, there's a good chance that it will be rotten inside. Store in the refrigerator crisper.

Asparagus

Asparagus face fewer threats from pests such as insects or disease, so fewer pesticides need to be used.

Choose: Look for firm spears with bright green or purplish compact tips. Plan on a 1/2 pound per person, and for more uniform cooking, select spears of a similar thickness. Store in the refrigerator vegetable crisper and give them a good rinse before using (even if you're going to boil them).

Sweet Peas

Sweet peas are among the least likely vegetables to have pesticide residue, according to the Environmental Working Group's latest survey of government data.

Choose: If you're not growing sweet peas in your garden, then look for full, green pea pods at your local farmers market, farm stand or grocery store.

Kiwi

Kiwi peel provides a barrier from pesticides. Give them a rinse before cutting.

Choose: Here's where your nose plays an important part when choosing fresh fruit. Sniff out kiwis that smell good. They should be plump and yield to a squeeze like that of a ripe pear. Steer clear from those with moist areas on their surface or any skin bruising. If unripe kiwi are all that are available, simply take them home and place them in a paper bag at room temperature with other fruits that need more time, such as bananas or pears. Store in the refrigerator crisper.

Cabbage

Cabbage doesn't hold on to so many pesticides because a ton of spraying isn't required to grow it. What it does hold onto is beta carotene: It's a superfood!

Choose: Look for cabbage heads whose leaves are tight and be sure the head is heavy for its type, and firm. For most cabbage varieties, you'll want to make sure the outer leaves are shiny and crisp. Savoy is the exception to this rule, as it forms a looser head and the leaves grow crinkly naturally. You'll want to avoid any with leaves that show signs of yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Discard the outer leaves of a cabbage before using. You can wash and spin most cabbage leaves just like you do salad greens. Store in the refrigerator crisper.

Eggplant

Maybe it's the thick skin, but eggplants are among the least likely to be contaminated by pesticides, according to the Environmental Working Group.

Choose: Look for firm and glossy eggplants to know they're ripe and undamaged. Because they grow to various sizes, choose one proportionate to the dish you're preparing.

Papaya

Pesticide residue stays on papaya skin, but be sure to give them a wash before slicing open.

Choose: Papaya colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your unripened kiwi fruit, peaches, and pears. Once they're ripened, store in the refrigerator crisper.

Watermelon

With that rind, watermelon has a natural defense against the onslaught of any chemical.

Choose: Look for a firm whole melon without any soft spots.

Broccoli

Conventional broccoli doesn't retain so many pesticides because the crop faces fewer pest threats, which means less spraying.

Choose: Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.

Look for broccoli at the fall farmers' market, and if you're pinched for cash, don't fret about choosing a non-organic variety; broccoli generally doesn't end up with pesticide residue.

Tomato

Tomatoes were on the 2008 Dirty Dozen list of foods with the most pesticide residue, but the latest update finds them cleaner than most. Why? The Environmental Working Group isn't sure.  Personally I prefer to buy organic local tomatoes, heirloom tomatoes are also pretty amazing.

Choose: If you aren't growing your own, look for fresh in-season tomatoes at local farmers markets and farm stands. Look for glossy, firm skin -- and don't hesitate to try a delicious heirloom variety that might not look like a typical tomato!

Sweet Potato

Not only are sweet potatoes unlikely to be contaminated with pesticides, they're also a superfood, packed with Vitamin A and beta carotene.
Choose: It's hard to go wrong choosing a hardy sweet potato. Just make sure it isn't beaten up or rotting, and choose a size that matches the meal you're preparing.