Homemade Remedies for the Veggie Patch

                          Raw Foodies love their Veggies so here are a few tips for growing healthy plants at home.

Some insects, such as ladybugs, are beneficial to your garden.

Insect infestations can be a common problem in vegetable gardens. Some bug species will eat the fruit produced by your plants, while others weaken the plant by chewing the leaves and stems or even the roots. To stop bugs from destroying your vegetable garden, gardeners can use a combination of ideas without resorting to pesticides & chemicals. 

With companion planting  we often avoid too many problems in the veggie patch from marauding insects & bugs; Gardening Australia has many recommendations but to give you a basic idea, here are a few examples.
The picture is from the same Resource.

Plant	Good Neighbours	How it works	Bad Neighbours
Apple	Nasturtium, Chives	Nasturtium climbs tree and is said to repel codling moth	Potatoes
Apricot	Basil, Tansy, Asparagus	Basil and tansy are said to repel damaging insects
Asparagus	Apricot, Basil, Chives, Comfrey, Lovage, Marjoram, Parsley, Tomatoes	Basil and Parsley are said to improve flavour. Onions and garlic release substances reducing growth.	Garlic, Onions
Balm (Lemon)	Tomatoes	Attracts bees, said to enhance flavour and growth
Basil	Tomatoes	Basil said to repel flies and mosquitoes
Beans (climbing)	Broccoli, Brussel Sprouts, Cabbage, Carrots, Cauliflower, Corn, Lettuce, Lovage, Majoram, Parsley		Beetroot, Chives, Garlic, Gladiolus, Onions, Sunflower
Beetroot	Beans (bush), Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Kohl Rabi, Lettuce, Lovage, Marjoram, Onion, Peas, Potato, Spinach, Silverbeet	Bad Neighbours roots release substances reducing growth	Beans (Climbing), Tomato
Borage	Squash, Strawberries, Tomato	Said to deter tomato worm and improve tomato flavour and yield. Said to increase strawberry yield.
Brassicas (Incl: Broccoli, Cabbage, Cauliflower)	Beans, Beetroot, Carrots, Chamomile, Coriander, Cucumber, Dill, Lettuce, Lovage, Marjoram, Marigold (French), Mint, Nasturtium, Pea, Potato, Rosemary, Sage, Tansy, Thyme,TomatoZinnias	Dill attracts a Cabbage White Butterfly controlling wasp. Nasturtium disguises and repels aphids. Sage repels the Cabbage White Butterfly. Zinnias attract ladybirds, which we love! Bad Neighbours roots release substances reducing growth	Garlic, Rue, Strawberry
Capsicum, Chilli	Carrots, Onions, Tomato
Carrots	Beans, Chives, Coriander, Cucumber, Leeks, Lettuce, Lovage, Marjoram, Onion, Pea, Radish, Rosemary, Sage, Tomato	Bad Neighbours roots release substances reducing growth	Dill, Celery
Celery	Cabbage, Chives, Dill, Dwarf Beans, Leek, Lovage, Majoram, Onion, Pea, Sage, Spinach, Tomato	Bad Neighbours roots release substances reducing growth	Carrots, Parsnip, Potato
Chamomile	Cabbage, Onion	Deters flies and mosquitoes. Strengthens neighbouring plants
Chives	Apples, Cucumbers, Lettuce, Peas	Prevents Apple Scab. Said to deter aphids	Beans
Cucumber	Basil, Bens, Borage, Broccoli, Brussel Sprouts, Cabbage, Carrot, Cauliflower, Corn, Dill Kohl Rabi, Lettuce, Lovage, Marjoram, Nasturtium, Parsnip, Pea, Radish, Sunflower, Tansy	Bad Neighbours roots release substances reducing growth	Potato, Sage, Strongly Aromatic Herbs
Dill	Brassicas (Incl: Broccoli, Cabbage, Cauliflower)	Dill attracts a Cabbage White Butterfly controlling wasp
Eggplant	Beans, Spinach
Garlic	Apricot, Cherry, Mulberry, Parsnip, Peach, Pear, Raspberry, Rosemary, Rose	Deters aphids, especially from roses and raspberry. Repels Cabbage White Butterfly	Beans, Cabbage, Peas, Strawberry
Kohl Rabi	Beetroot, Onion		Beans, Tomato
Leek	Carrot, Celery, Lovage, Majoram, Onion, Parsnip, Strawberry		Beans, Peas, Parsley
Lettuce	Achillea, Beans, Beetroot, Cabbage, Carrot, Chervil, Coreopsis, Cucumber, Lovage, Marjoram, Marigold (French), Onion, Parsnip, Pea, Radish, Strawberry, Zinnia	Achillea, Coreopsis & Zinnia attract pollinators and offer shade for lettuce	Parsley
Marigolds (French)	Numerous vegetables, including tomato	Kills root knot nematodes and eel worm
Melon	Radish, Sweet Corn
Mint	Cabbage, Tomato	Deters pests such as Cabbage White Butterfly, ants and fleas
Nasturtium	Cabbages, Fruit Trees, Radishes, Zucchini	Flowers repel aphids and codling moth. Cabbage white butterfly is attracted to this plant, and will seek it out over cabbages
Onion	Beetroot, Broccoli, Cabbage, Carrot, Chamomile, Leeks, Lettuce, Lovage, Marjoram, Parsley, Parsnip, Silverbeet, Strawberry, Summer Savory, Tomato	Smell of onion said to deter numerous pestsOnions release substances reducing growth of Bad Neighbours	Asparagus, Beans, Gladioli, Peas
Parsley	Asparagus, Sweet Corn, Tomato	Said to improve flavour of asparagus and tomato
Peas	Beans, Beetroot, Brussel Sprouts, Cabbage, Carrot, Cauliflower, Celery, Cucumber, Lettuce, Lovage, Marjoram, Parsnip, Potato, Radish, Sage, Squash, Sweet Corn	Bad Neighbours roots release substances reducing growth. Sweet Corn has traditionally been used as “living stakes” for peas	Chives, Garlic, Onion, Shallots
Potato	Beans, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Corn, Eggplant, Horseradish, Lovage, Marjoram, Marigold (French), Nasturtium, Parsnip, Peas, Sweet Alyssum, Sweet Corn, Watermelon	Sweet Alyssum and Marigolds attract beneficials and suppress weedsPotatoes release substances reducing growth of Bad Neighbours. Horseradish should be planted at the corners of the patch	Apple, Celery, Cherry, Cucumber, Pumpkin, Raspberry, Rosemary, Squash, Sunflower, Tomato
Pumpkin	Beans, Cabbage, Eggplant, Peas, Radish, Sweet Corn	Bad Neighbours roots release substances reducing growth	Potato
Radish	Beans, Carrot, Chervil, Cucumber, Sweet Corn, Cucumber, Lettuce, Lovage, Marjoram, Nasturtium, Parsnip, Pea, Spinach, Sweet Corn	Radish is said to attract leaf miners from Spinach	Hyssop
Raspberry			Blackberries, Potato, Tomato
Rosemary	Beans, Cabbage, Carrot, Sage	Said to deter Cabbage white butterfly. Attracts beneficials
Sage	Brassicas (Incl: Broccoli, Cabbage, Cauliflower), Carrot, Rosemary	Sage repels the Cabbage White Butterfly	Cucumber
Silverbeet	Beetroot, Cherry, Lavender, Lovage, Marjoram, Onion		Basil, Wormwood
Spinach	Celery, Eggplant, Strawberries
Squash	Borage, Lovage, Marjoram, Nasturtium, Peas, Sunflower, Sweet Corn, Tansy		Potato
Strawberry	Beans, Borage, Chives, Leek, Lettuce, Marigold (French), Onion, Pyrethrum, Sage, Spinach		Brassicas (Incl: Broccoli, Cabbage, Cauliflower), Brussel Sprouts, Garlic
Sunflower	Apricots, Cucumbers, Squash		Beans, Potato
Sweet Corn	Beans, Cucumbers, Lovage, Marjoram, Melon, Parsnip, Peas, Potato, Pumpkin, Radish, Squash, Zucchini	Sweet Corn has traditionally been used as “living stakes” for peas. Bad Neighbours roots release substances reducing growth	Cabbage
Tomato	Asparagus, Basil, Celery, Borage, Broccoli, Brussel Sprouts, Cabbage, Carrot, Cauliflower, Celery, Chives, Dill, Gooseberry, Grape, Hyssop, Lovage, Mariglod (French), Marjoram, Mint, Nasturtium, Onion, Parsley, Parsnip, Turnip	Marigolds said to repel white fly and root knot nematode. Bad Neighbours roots release substances reducing growth	Apricots, Beetroot,  Fennel, Kohl Rabi, Potato, Rosemary, Sweet Corn

                                    Some find mixing every plant species together helps prevent infestations


There are a few other possible considerations if all else fails.
This may seem like a rather strange idea, but when insect pests invade plants it is worth thinking about what emotions are running in regard to the garden. If this is happening for me, I often find I am over zealous in looking after the plants & am aware that I have great expectations of a fine crop up the track! You probably know the blurb.....Grow... Grow.... Grow... as you water & tender the crop......in other words a Demanding Attitude is simply pouring out of me; after all, think of all the hard work I have put in !!
On the other hand,whenever I throw seeds to the wind so to speak & forget about the results, knowing there will be plenty for the rabbits & insects & anyone dropping by as well as our family, abundance seems almost inevitable!! Try looking at your emotions, as you may be surprised at the result.
If this isn't working for you, it's always good to have an alternative & great to only resort to home-made remedies where possible, because they're generally safer for the environment and more economical. However  "Be careful of these solutions around children, as they should not be ingested. Don't store them in soft drink bottles and make sure you keep them out of reach of children.

Here are some simple suggestions;

Scale and Mealybugs: Make an oil preparation that suffocates them by mixing four tablespoons of dishwashing liquid into one cup of vegetable oil. Mix one part of that mixture to about twenty parts of water, put it in your sprayer and spray the affected plants.

Aphids, Caterpillars and Other Insects: Add two tablespoons of soap flakes to one litre of water and stir thoroughly until completely dissolved (this is quicker in warm water). There is no need to dilute this further, just spray it on as is.

Black Spot Fungicide: In Queensland, Black Spot's a major problem with roses, but this fungicide mixture works miracles. Add three teaspoons of bicarb soda to one litre of water. Don't get carried away with the bicarb soda because if you make it too strong, it'll cause all sorts of problems. Add a few drops of either dishwashing liquid, or fish emulsion to help the solution adhere to the leaf more effectively.

Fungicide: Mix one level teaspoon of bicarb soda into one litre of water. Add one litre of skim milk and a pinch of Condy's Crystals which you can get from a produce agent (someone that supplies to horse owners). Shake thoroughly.

Grasshopper, Caterpillar and Possum Deterrent: Mix a cup of molasses into one litre of water and spray it over new foliage.

Nematodes: Add half a litre of molasses to two litres of water and spread over one and a half square metres of affected garden area.

All-round Insecticide: Chop four large onions, two cloves of garlic, and four hot chillies. Mix them together and cover with warm, soapy water and leave it to stand overnight. Strain off that liquid and add it to five litres of water to create an all-round insecticide.

Pesticide: Crush a whole bulb of garlic and cover with vegetable oil. After two days, strain off the liquid, add a couple of drops of dishwashing liquid and use one millilitre of concentrate to one litre of water.

Herbicide: Add a cup of common salt to a litre of vinegar. After it's dissolved, brush it directly onto weeds. Remember, it's not a selective weed killer. It'll kill anything it touches so be very careful how you use it.

Predator Attractor: Predators that prey on pests are great things to have in the garden. Lacewings are particularly desirable because they consume aphids and many other pests. To encourage them into your garden, dissolve one teaspoon of a yeast based sandwich spread in water and spray it all over the plants.

Even the most common foods and products can affect you and your plants. It is good practice with any homemade remedy to first spray a test patch on the target crop and wait 24 hours before checking the sprayed foliage for damage, before proceeding.

Anyone for some delicious Broad Beans

Have you ever wondered what to do with Broad Beans (often referred to as  Edamame Beans or Green Soya Beans) What a yummy treat one may be missing out on if you have never eaten them.These young beans can be purchased frozen if you do not wish to grow them, & I just soak them in warm water & squeeze their rather fibrous outer shell off them to expose the young fresh bean.                                                                                                           ( some people leave the shell on)

If you are not strictly a Raw Foodie the salad is delicious served with added lightly steamed greens & some Quinoa or rolled up in a Rice Paper Wrap

Salad ingredients:
5-6 carrots peeled + cut into matchsticks
1 cup frozen shelled edamame/broad beans, thawed
1/4 cup black sesame seeds
big handful of coriander leaves, roughly chopped (mint or basil would also be delicious)
salt + pepper
1/2 ripe avocado, peeled + chopped

Ginger Citrus Dressing:
1/4 cup fresh orange juice
juice of 1 lime
salt + pepper
1.5 tbsp agave nectar/raw honey
1 inch piece of ginger, peeled and grated finely on a rasp/microplane
couple drops of toasted sesame oil
1/4-1/3 cup grapeseed or other neutral-tasting oil

Combine the carrot matchsticks, thawed edamame/broad beans, sesame seeds and chopped coriander in a large bowl. Season the whole mixture with salt + pepper and toss lightly with your hands. Set aside.
In a small-medium bowl, combine the orange juice, lime juice, salt + pepper, agave nectar, ginger and sesame oil. Whisk it all together until incorporated. While whisking with one hand, slowly drizzle in the grapeseed oil until you have a homogenous and unified dressing.
Pour the dressing over the carrot + edamame/broad bean mixture. Toss to combine. Top with the chopped avocado pieces. Garnish the dish with more sesame seeds and coriander if you like

NB. Coriander is also known in Northern Hemisphere circles as Cilantro

The Muse Private School In USA implements a Vegan diet for it's Students

This is quite a long article by Eliza Barclay backing a School in the USA to terminate meat & dairy on the school menu.( 8th June 2014)  I found it an inspiring report & wonder how long it might be before other Schools follow suit.
I was particularly touched by the comment that so many of us consider or like to think of ourselves as Environmentalists, & yet in many households, animal products are still consumed....food for thought most certainly!

Suzy Amis Cameron, wife of director James Cameron, and gardener and educator Paul Hudak inspect seedlings in the MUSE School CA greenhouse in Calabasas, Calif. Amis Cameron, who founded the school with her sister, wants the school menu to be entirely plant-based by fall 2015.

Eliza Barclay/NPR

As we've been reporting, the quest to get more fruits, vegetables and whole grains into public schools has once again gotten political.

But in spite of the new, federal standards for school nutrition, "changing a school lunch cafeteria, especially those that participate in the National School Lunch Program, it is like turning around the Titanic," says Susan Levin, director of nutrition for the Physicians Committee for Responsible Education.

However, if you happen to have performed in the movie Titanic, as Suzy Amis Cameron did, and you happen to have founded a private school that you and your world-famous director husband support, as Amis Cameron also has, then maybe revamping a school cafeteria isn't such a tall task. You might even be able to eliminate meat and dairy altogether, and create the first plant-based school in the U.S.

A lot of schools lately have been making incremental changes toward more plant-based options, says Levin. Take the Meatless Monday program, which is now in hundreds of K-12 public and private schools. One public school, P.S. 24, in Flushing, N.Y., even went completely vegetarian.

But Amis Cameron's plan for MUSE School CA, the environmentally focused school in Calabasas, Calif., that she founded with her sister, Rebecca Amis, in 2006, is even more ambitious.

"We are gradually moving toward a plant-based menu because we do call ourselves an environmental school," Amis Cameron tells The Salt. "Within the next year and a half, we will be plant-based."

i

SOAR Charter school in Denver, Colo., is one of many schools that's serving more vegetarian meals. Keshan Pride, 6 (in blue), looks over his choices during lunchtime in 2011.

Helen H. Richardson/The Denver Post/Getty Images

Private schools like MUSE School CA, of course, have a lot more flexibility when it comes to deciding what goes on, and what comes off, the menu.

Already, the school has a strong seed-to-table program that's producing fresh fruits and vegetables grown by its 140 students. They're guided by the school's full-time, year-round gardener and educator, Paul Hudak.

He and students at the school's two campuses in Malibu Canyon have built 28 raised beds to grow peppers, greens, tomatoes, herbs and other edibles, plus flowers. The older students will also be selling some of the food grown over the summer to local restaurants.

Hudak says now that the schools are growing produce year-round, they can supply up to 20 percent of the food consumed in the cafeterias, depending on the season. "Once we really get cranking, I think we'll be up to 40 or 50 percent," Hudak says.

The Origins Of MUSE School CA

Food played a role in sparking Amis Cameron's motivation to start the school in the first place. She and her husband, James Cameron, one of the world's most successful directors (yes, Avatar, the Terminator films and Titantic), have five children, including one from her previous marriage. The family splits its time between their home in Malibu, their ranch in Santa Barbara and their 3,500-acre farm in New Zealand.

As she phased out modeling and acting in the late '90s, Amis Cameron focused on her children and their education. And as she did, she says, she became increasingly frustrated with the schools they were in: "They were really wanting to put our children in a box."

The Two-Way

Descending Into The Mariana Trench: James Cameron's Odyssey

Then, in 2005, Amis Cameron was driving her 4-year-old daughter home from school and heard her daughter describe a math lesson with candy.

"The school she was going to — that touted itself as an environmental school — was teaching my child to count with M&M's," Amis Cameron says. "And everything in my life came to a screeching halt."

She and James started talking about the possibility of starting their own school for their children and other kids whose parents were looking for an alternative to the schools in Malibu.

"Jim was trying to decide between doing more deep-ocean exploration, or make a little film called Avatar," says Amis Cameron. "He decided to make Avatar, and I decided to start MUSE. And off we went in our different ventures. Now, nine to 10 years later, it's all coming full circle, dovetailing."

While MUSE School CA has grown to 140 students — two are Camerons, and half receive financial aid — it's still not an accredited school, though Amis Cameron says they're working on that.

She and her sister, Rebecca, have tried to walk the sustainability talk on campus, using recycled materials to build the classrooms, installing solar "flowers" designed and donated by James to power the school with renewable energy, and by hiring a resident falconer whose hawks eat rodents and eliminate the need for pesticides.

The Camerons Go Vegan

Over time, the Camerons' environmentalism — which features heavily in the ecological destruction narrative of Avatar — has become more and more centered around food.

The turn happened, Amis Cameron says, when the couple went vegan in 2012 after watching the documentary Forks Over Knives. The film emphasizes the health benefits of a plant-based diet, and that initially compelled them to empty the cupboards and fridges of all dairy and meat products.

"But what has really been a major eye opener is the connection between food and the environment," says Amis Cameron. "Now, we're benefiting greatly from eating plant-based, as are our children, but the environmental piece has become really our sole focus."

The Salt

Report: Meat Producers Ignore Pleas For Health, Environmental Reform

Specifically, Amis Cameron says, she's appalled by all of the water and grain it takes to produce meat and dairy, and all of the greenhouse gas emissions, waste and pollution that production generates. And everything she's learned lately about animal products and the environment has coalesced into a singular conviction: "You can't really call yourself an environmentalist if you're still consuming animals. You just can't."

While there is a consensus that the meat industry has taken a heavy toll on the environment, few people agree on what to do about it.

And many environmental scientists are not convinced the solution is for everyone to give up animal products — especially people in the developing world who haven't had ready access to them.

One recent study we reported on argued that to prevent more greenhouse gas emissions from the livestock sector, we'll get the biggest bang for the buck by helping producers become more efficient and keeping land from being converted for grazing. The researchers say that while consumers in rich countries could stand to eat less meat, it's not realistic to expect us to give it up entirely.

"It's not a matter of giving up meat. It's a matter of shifting to other kinds that have less climate impacts," one scientist told us. So, not as much beef and pork, and maybe more farmed fish and insects.

The Salt

Gassy Cows Are Warming The Planet, And They're Here To Stay

But Amis Cameron, like a lot of other activistswe've interviewed, argues that avoiding animal products is still the most powerful decision a consumer can make — more significant than buying a hybrid car or LED light bulbs.

In addition to transforming MUSE School CA into a vegan school, Amis Cameron is writing books on the environmental impacts of meat production for different demographics — moms, teens, children and thought leaders, she says. The Camerons also regularly give speeches where they talk about their newfound veganism and why they're primarily motivated by concern for the planet.

"Any extra bandwidth that we have is spent on that piece and ... bringing that message out into the world," she says. "We have an amazing platform."

But even with all their influence, Amis Cameron admits that it hasn't been easy to convince other parents at MUSE School CA that the chicken, turkey and cheese currently served at the school have to go.

"Food is a very sensitive subject for so many people," she says. "People have their cultural reasons for eating meat, their traditional reasons, their likes and dislikes. But slowly we are offering educational programs through MUSE, for not only the children, mainly for the grownups, because the children, they live and breath [the environmental way] already."

Is Vegan Healthy For Kids?

Levin of PCRM says that a vegan diet can be healthy for kids — even the Academy of Nutrition and Dietetics has ruled that kids can get everything they need from plants alone.

"Most people assume it's so hard to make kids eat vegan — that it's easier to give them the chicken nuggets and the milk, and the cheese," says Levin. "But I don't think anyone could defend that they would be less healthy by not consuming animal products."

And while Levin sees MUSE School CA's move toward a vegan menu as an anomaly, she says she applauds what Amis Cameron is doing.

"They might be in a privileged position to advocate for dietary choice, but it ultimately shows other people how effective it is," says Levin.

And, Levin adds, many plant-based foods, like rice and beans, aren't prohibitively expensive for schools. "It shouldn't be an entitled program. You don't have to be rich to be plant-based."

The Camerons were the initial MUSE School CA donors, and continue to supply startup funds as the school has expanded from elementary to middle to a high school slated to open this fall. But Amis Cameron says the plan is for the school to become self-sustaining.

"We've capped what we give, and we decrease the amount every year," she says. "But, gosh, it's a great place to be a philanthropist."

Lets Use up some of our Almond or Coconut Pulp

Hello Everyone,
I seem to be back online after quite a number of weeks of confusion !! My Computer IT man did not know how to fix the strange behaviour of my blog with letters running down the side of it & to-day it all seemed a bit too much !!! In fact I was about to abandon my Blog writing all together when would you believe....I did some more fiddling & the problem disappeared !! All very strange but I will proceed now & see what happens !! I often think Gremlins are at work in my computer & it is always a recommended practice to keep them happy! Only joking of course, but when ones computer skills are as basic as mine, all kinds of strange things seem to happen at times....AND ......without a virus !!
It's very wintery here to-day & whilst I know many of you are in the summery northern hemisphere, I still think this recipe might be a useful addition for you to maybe try. I use a lot of Almond & Coconut milk & I often wonder what to do with all the pulp, as it seems a great shame to throw it out. It freezes well & when inclined this is a wonderful way to use some of it.

The core ingredient used in this recipe is almond or coconut pulp.  If you are new to raw or new to using almond or coconut pulp, you are in for a treat, it is simply the by-product from making almond or coconut milk.The pulp gives the recipe a lighter and fluffier texture, more so than if you were to use ground nuts.   Another important ingredient in this recipe is the use of psyllium.

Although texture is very important, when it really boils down, it is all about the taste! I just love figs, they are sweet with small crunchy seeds in them. If you are not a fig lover, you could always substitute with just about any other dried fruit such as dates, raisins or prunes.

Be prepared for this bread to disappear quickly. The recipe makes one good sized loaf or the batter can be spread thinly before dehydrating & cut into bars or biscuits/crackers. If you do not have a dehydrator you could follow the same principles in an oven set on very low & the door slightly ajar.

Dry Ingredients:

• 4 cups packed, moist almond or coconut pulp ( could use 1/2 & 1/2 if you wish)
• 1 cup rolled oats
• 1 cup raw sunflower seeds, soaked for about 4 hrs
• ½ cup pumpkin seeds or raw pecans, soaked for about 4 hours
• ½ cup chia seeds
• 1 cup diced dried figs
• 4 Tbsp psyllium 
• 1 tsp sea salt
• 1 tsp ground cinnamon ( mixed spice is also nice)

Wet Ingredients:

• 3 Tbsp maple syrup
• 3 Tbsp melted coconut oil
• 1 3/4 cups water

Preparation:

Bread:

1. In a large bowl combine the almond or coconut pulp, oats, sunflower seeds, pumpkin seeds, chia seeds, dried figs, psyllium salt and cinnamon.  Toss until well mixed.
2. Add the maple syrup, coconut oil and water. I use my hands to mix this batter to make sure everything gets well coated.
3. Place the batter on the teflex sheet that comes with the dehydrator and shape into a loaf.
4. Dehydrate at 145 degrees for an hour Turn the temperature down to 115 degrees and continue drying for 4-6 hours.
5. Remove and slice to desired thickness.  Lay each piece on a mesh sheet that comes with the dehydrator.  Continue drying for another 4-6 hours or until the right moisture level is reached.
6. Store in an airtight container.  Should last 3-5 days.  Or you can wrap each piece individually and freeze for future enjoyment!

This is delish with a fig compote or some blended fruit as a topper, but equally enjoyed piled high with salad and sprouts with nut mayo for a wonderful lunch snack.

Dairy Free Yogurts

The days are lovely with cold nights here in Australia so Winter is on its way.
I decided to briefly change my usual breakfast this week & thought about what I would really like. I felt that a smoothie was not hitting the mark as I looked out at the frost on the lawn!
Up came the idea of making some yogurt which I thought would be lovely on top of some warm oatmeal or chia pudding with some berries, on these cold mornings.
I wanted to make my own yogurt, a dairy free recipe, & discovered that it is actually very easy to do & tastes nice as well.
Here are a couple of recipes you may like to try....... as is often the case, I forgot to take a photo, perhaps next time!

Yogurts made with Nuts:
1 1/2 cups soaked nuts ( macadamias, almonds or hazelnuts are all excellent choices)
1 cup water
2 Tabs pureed dates or a sweetener of choice
1-2 Capsules emptying out the probiotic powder
1 Tab vanilla
Cinnamon is optional... lovely as a final sprinkling on top

Yogurts using Fresh Thai Coconuts:
2 young coconuts ( these are readily available in many of the big Supermarkets)
This amounts to about 2 cups of coconut meat
1/2 cup coconut water
juice of a lime & a lemon
Sweetener of choice ( dates/agave/honey/maple syrup or stevia)
Powder from 2 probiotic capsules

In both recipes, just blend everything together & place in a clean sterilized warm jar only filling it 2/3 full. Heating the jar helps with the initial fermentation process. I then pop a tea towel or cheese cloth over it & place in a warm spot overnight. Taste...... if you want it to have a stronger tartiness, allow a longer period to ferment. If it bubbles up a lot, simply reblend & then keep in an airtight glass jar in the refrigerator; it will keep at least  5 or 6 days.
Yogurts of course are especially good for your digestive system, they can be added to smoothies, sauces, dressings or even deserts; a parfait is easy, simply layer fresh fruit with yogurt in a pretty glass & pop some crumble on the top blending together some nuts & dates but keeping the mix chunky....Healthy &Yum!

Jams and Spreads

I was recently exploring my cupboard looking for a splash of jam for a plate of pikelets with coconut cream that I had made; I took one look at the supply on hand & read the sugar label & the long list of artificial ingredients & preservatives all in the one bottle! Ugh....what a realisation of how accustomed we have become to taking the easy route & opening a bottle of "a sugar laden, unhealthy concoction", because it is easy & familiar, almost without a second thought. Now I don't wish to be a "spoil sport" here as I am not a purest in any way & I enjoy treats as much as anyone else....... & I am known to open a bottle of something in a rush rather than make a fresh healthy version on any number of occasions! There comes a time however that we gradually notice changes in our buying habits, changes in our belief systems, changes in our awareness of what we choose to consume & the affects this is having on our health.

We only have to observe our World to see the concepts of "normal" that we grew up with & now accept, & the often dangerous path it is leading us down.......look at how often in each week many of us frequent Fast Food outlets & buy ready made heavily processed meals in our Supermarkets; these meal choices have readily become "the norm" for much of our population. Could it be that this demands reflection, even action? I believe there is a great need for us to consider challenging what we believe to be "normal & acceptible"..... especially when we believe, even know deep within ourselves, that there has to be a better way for our World on so many levels. Just consider normal eating habits & "the normally accepted" health issues that come up as we age, normal Government legislation & the spending wisely or otherwise of our money, normal parenting & education of our children, normal farming practices & so forth"; it is so easy to follow aimlessly "the norm' without even questioning, so we don't appear different & are never challenged by the majority. To question & believe things don't have to remain as they are, is healthy, but to take action when we are passionate about something can be confronting & it can take courage & fearlessness, especially if it is contentious. Leaders embrace & encourage "change", first in themselves, they think outside the box & are willing to make mistakes, they have a vision for a better World, a World that lives in harmony with God's Laws of Love. Have you noticed how difficult it can be, simply to be seen as "different" from "the norm", especially if we meet with criticism, even attack and we find ourselves no longer part of societies view point.

Whow......All these thoughts started with a bottle of jam!!!

Well here is an alternative that you may like to try for fun.......and deliciousness!

This is a wonderful template for creating quick, easy, healthy & wonderfully delicious jam.

You can use any fruit that is in season or frozen fruits that are available all the year round in your Supermarket. Don't be afraid to add some herbs, or even spice to the recipe although the star ingredient is really the chia seeds. If you are new to chia, it absorbs any fluid that you add increasing the volume 9 times. The seeds create a mucilage which works amazingly as a binder & thickener. In these 2 recipes I am suggesting below, when you combine the natural pectin found in the fruit with the chia seeds, you have a match made in heaven.

Chia is very rich in omega-3 fatty acids, even more so than flax; an added bonus is that chia is so rich in anti oxidants that the seeds don't deteriorate & can be stored for long periods without becoming rancid.

If the small seeds bother you, you can grind them in a spice grinder, then use as suggested. These jams are perfect for slathering on almost anything or you can put a tablespoonful in your smoothie for extra flavour! The sweetener can depend on your preference, some people leave it out all together, so consider experimenting yourself with different fruits & flavours.

INGREDIENTS for 2 different JAMS


1/4 cup water
2 Tabs chia
1 cup Blueberries
1 Tab sweetener ( maple syrup/honey/agave/soaked dates etc)
Pinch salt
2 teas lemon juice
1 tea minced mint leaves

OR

1 1/2 cups Raspberries
1/2 cup soaked date puree
2 Tabs chia
2 teas lemon juice
1 tea minced basil

Combine the water & chia seeds, stir & set aside to thicken. Blend the fruit & other ingredients, adding the chia once the water absorbs. Blend for 30 seconds (the lemon juice acts as a preservative, keeping the color of the jam bright & gorgeous, but some recipes leave it out)

This jam will store in the refrigerator for a couple of weeks, it is also possible to freeze leftovers for another time.....Enjoy!

Flavor Balancing

I think you might find some of these tips helpful. They have saved me from a total disaster on a number of occasions!

Have you ever accidentally put too much salt in a recipe?  Or it’s so sour it makes your lips want to curl up?  If so….don’t throw the dish out!  Let’s see if we can save it with the helpful tips below. Sometimes a raw soup can turn into a salad dressing or a raw cake can turn into biscuits, but that is part of the magic of preparing raw foods.  Sometimes you just have to go with the flow.

SALTINESS

1. Its presence perks up the depth and complexity of other flavors as the ingredients meld.
2. Salt provides a balance to the sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar but a salty flavor should not be discernible.
3. With raw veggies the salt will help to draw water out.  As an example, to soften zucchini noodles, simply sprinkle on salt and allow it to sit.  It will pull the moisture out, leaving a softer “noodle”.
4. If your recipe is too salty try to balance with sweet, fatty or sour.  To fix a sauce or soup that has too much salt, for example, add a dash of sweetness and/or a squeeze of lemon juice.

• Sea salt
• Tamari
• Miso
• Sea Veggies
• Celery
• Braggs liquid amino

SWEETNESS

1. Sweetness balances the salty taste.
2. If your recipe is too sweet balance with sour, salty, bitter, spicy or fatty ingredients.

• Agave
• Fresh fruits
• Dried fruits
• Yacon
• Maple syrup (not raw)
• Rapadura
• Stevia

SOURNESS / ACID / TART

1. Sourness balances salty and sweet flavors.
2. If recipe is too sour, then adjust the flavor with sweet, salty, fatty or bitter ingredients.
3. Sourness can reduce the amount of salt needed in your recipe.
4. Adds a high note, a brightness.
5. Keeps greens from oxidizing.

• Vinegars of all kinds
• Lemon juice
• Lime juice
• Tamarind
• Raspberries
• Cranberries
• Pickles
• Rejuvelac

BITTERNESS

1. Bitterness is the most sensitive of the tastes, and is perceived by many to be unpleasant, sharp, or disagreeable.
2. If your recipe is too bitter balance it with sweet, salty or sour.
3. Bitter is highly alkaline.

• Romaine Lettuce
• Kale
• Arugula
• Basil
• Nutmeg
• Cumin
• Dandelion

Fats

1. Fats subdue flavor and add depth to a recipe.  They can add comfort,  richness, and a wonderful mouth feel.
2. Fats are great emulsifiers
3. If your recipe is to fatty add sour or increase liquid

• Cold pressed oils
• Avocado
• Coconut milk / cream
• Nuts

PUNGENT / SPICY

1. Adds drama and intensity
2. Remember that in the raw world pungent foods and dried herbs must be used sparingly.

• Garlic
• Onion
• Ginger
• Mustard
• Hot peppers

Quick reference recap:

• Too spicy?  Add some sweetness, fat, sour
• Too sweet?  Add some sour, salty, bitter, fatty or spiciness
• Too sour?  Add sweet, salty, fatty, bitter
• Too bland?  Add salt, sweet, sour or some spiciness
• Too salty?  Add sour, fatty, sweet
• Just needs a spark?  Add acid or one of the aromatics added at the end of cooking, or just a touch of heat (spiciness)
• Too bitter? Add sweet, salty, sour