Wednesday, May 28, 2008

Change Is Happening-Are We Ready ?

Change is always hard to accept, not because it isn't a good thing, but instead because it isn't an easy thing.

We are creatures of habit, we like knowing just how our daily lives will play from one day to the next. Never mind that change may well be a blessing in many ways. It's simply too much trouble and the effort will take us out off our planned course.

Well, guess what? Change is happening. We will be a part of it regardless what our wishes are.

We, as a nation of people have been very comfortable with letting it all just happen, thinking that somewhere, someone, has all the answers and with the waving of a hand it will all be fixed. Not this time.....

We must seriously start on a journey of reworking how, when, why, and where we conduct our daily lives. From food to water to air , all these things dictate the quality of life we have and will pass on to our children.

What are you doing to make a footprint that will lead to change?

Do share with me.

Bea Kunz

Tuesday, May 13, 2008

Once Upon a Time~Far, Far, Away~

Or was it yesterday? I seem to remember a time when "organic" was something one had to "look" for, maybe drive into the next town or even order from another state.

A waving of the wand and behold, even Wal-Mart has their shelves lined with "organics."

I for one am not buying into the mass movement of instant organic.

Be very aware of the marketing efforts that are coming out of this movement.
There are big and powerful companies who do not intend to give up any profit they are so accustom to making.

A few things you might be interested in reading.

Article below taken in part from Mike Adams-Health Ranger-Natural News.

(NaturalNews) With food prices rising, the dollar falling, and the economy reeling, it is becoming increasing important that we learn to grow a portion of our own food. The first steps are obtaining and sprouting seeds, so we'll explore those topics here.

Enzymes Are Your Friends

It may seem hard to believe, but life forms on Earth are constantly submerged in two of the most corrosive substances in the Universe: Oxygen and H2O. Seen at the microscopic level, we are dissolving like an antacid tablet in water. What keeps us alive in this highly solvent medium? It turns out that the enzymes in raw food offset the damage we sustain, reversing the aging process. A rare disease called Progeria, Hutchinson Gilford causes extreme premature aging due to lack of enzyme activity. New studies at the University of Arkansas for Medical Sciences link autism to similar metabolic processes.

Though we all eventually succumb to the ravages of time and oxidation, we can slow the process by consuming living foods that are rich in enzymes. Fresh, raw foods like sprouts are among those foods containing the most enzymes, but for the healthiest and freshest sprouts it is best to grow them yourself.

Sprouting Sunflower Seeds

Most of us have tried sunflower seeds at some point, but chances are the seeds were no longer alive. In other words, they were already shelled, irradiated, salted, preserved, bagged, shipped, and stored for long periods of time. By the time they were ingested every last enzyme had perished. Wouldn't it make sense to consume seeds that were still alive? Sprouting seeds are alive, and they can last for years if kept dry. Once moist they will sprout within days.

After sprouting, most seeds such as Alfalfa, Broccoli and Radish are left in the sun for a couple days to produce Chlorophyll (a process called Greening or Photosynthesis). However sunflower seeds are ready to eat once they sprout so they are a great choice for your first sprouts. Instructions for sunflower sprouts are provided at end of this article.

Seed Saving

After learning to grow sprouts you may try growing sunflower greens, whole sunflowers or other vegetables. The main difference is that these will require soil. It is important to understand the main types of seeds.

* Heirloom seeds (also called Heritage seeds) will reproduce the same every generation. Most of us assume all seeds are like this.

* Hybrid seeds are the product of two unique plants and the seeds will gradually revert to the dominant parent over subsequent generations. While providing more variety, these must be purchased again each season to obtain the same crop.

* Genetically Modified (GMO) seeds are patented, requiring a license fee and certain pesticides. Some GMO crops are designed to produce sterile (terminator gene technology) seeds. GMO seeds mix both plant and animal matter in ways that nature never intended.

GMO companies like Monsanto are part of the pesticide industry and they have been aggressively buying up seed companies for the past 20 years. Corporations prefer fruits and vegetables that are picked before ripening and have tougher skin in order to survive shipping. However if given a choice, consumers lean in the opposite direction, towards those with more delicate skin and flavor.

Farmers of generations past dedicated their entire lives to producing seeds for plants that would grow well in their local area, only to have them go extinct due to commercial interests. "Fair Trade" alliances such as CAFTA and Codex Alimentarius seek to irradiate, patent and/or genetically modify all seeds. The new Iraqi Constitution only permits farmers to plant Monsanto GMO seeds. However, seed diversification is essential if we are to withstand food viruses such as the one that caused the Great Potato Famine in Ireland in the 1840s.

Stock up on Heirloom seeds while you still can.


Recipe for Sunflower Sprouts


* Sprouting Jar.

* Screen Lid (or mesh cloth and rubber band).

* Sprouting Sunflower seeds.

* Filtered Water (I prefer distilled).


* Fill jar about half-way with sunflower seeds.

* Add enough water to cover seeds.

* Soak seeds 1-2 hours and drain.

* Turn jar upside down and rest at an angle inside a soup pot to allow excess water to drain.

* Keep seeds in moist, dark area at room temperature 2-3 days.

* Rinse and drain seeds once each day.

* Sunflower sprouts do not grow large and are ready to eat nearly right away.

* The sprout will be about 2-3 times the size of the seed.

* To remove hull, hold the seed with one hand and tug the sprout with the other.

To your good health!

Bea Kunz

Sunday, May 04, 2008

The Rose~Lovely to See~Delectable to Taste~

The rose has been a favorite for centuries, from queens to servants it has a place of special standing.

There really is a rose for every liking, Grandiflora, Floribunda, Miniature, Hybrid Tea, Antique, Shrub, the Climbers, and the Old Fashioned English Rose to name a few.

The rose originated in China and spread via trade routes through India to Persia, then into the Middle East and Europe. They are one of the most celebrated species of flower across many cultures and are grown in countless varieties.

We are all familiar with the delight a bouquet of roses can bring to our day.

But are you aware of the many culinary and medicinal ways the rose can bring pleasure.

There are three very "old" roses that are used for perfumery and medicinal.
They are: Rosa damascena, ( grown in Bulgaria and Morocco) Rosa centifolia, ( grown in France and North Africa) and Rosa gallica, ( grown in France) They are all highly scented and not as shapely as the modern rose.

Rose water in the culinary vein can be enticing to say the least. Use it in sweet delights such as frosting's and candied petals for cake decorations.
It's lovely added to ice cold lemonade in the heat of the summer.

Rose Water is wonderful to soothe sore and inflamed skin.

The Essential oil of Rose is known for it's ability to ease stress, anxiety and emotional trauma through massage.

May is a month of blooms-I hope your garden has a rose~

Bea Kunz