SUCCULENT SPROUTS

Just recently Tanya posted a photo on Facebook of a yummy and nutritious salad that was covered in a decorative flourish of microgreens.  An attractive and a healthy addition, and as I had been getting a bit bored with the cos lettuce salads I thought it was about time I started my very own windowsill garden of sprouts.

Off to Bunnings, where I had seen these amazing stackable trays to house the sprouting seeds until they were ready for consumption.  Thirty dollars later and I had my sprout greenhouse and several packets of seeds.  I set up the containers as per the instructions, finishing the top section with some wheatgrass seeds as they needed the space above if they were to grow to the 15-20cm as recommended before harvesting.  

After just one day the wheat had stated to sprout, second day and the snow peas joined them but the mustard and coriander still remained little round seeds.  I put the sprout container near the window and everything turned a lot greener, but the humidity produced mould in the bottom two trays which was not what I wanted to happen.  I re-read the instructions and it did mentioned NOT to put them in the direct sunlight as it creates a little hot house which is not so good for the sprouts.

I tossed out the yucky ones and continued with the wheat and snow peas which worked out perfectly.

I went back to Bunnings and bought a special tray for the wheatgrass and tried the other seeds again in the sprouted but to no avail.  

I give up!  So I’m grassing up my smoothies but the sprouter will most likely be put away until another time or donated to the school to see if they have better luck!  Luckily my local fruit and veggie shop sells sprouts so I’ll stick to buying them as I need them from now on.

Remember growing spouts at school in a screw cap jar, or in egg cartons with moist cotton wool?  You don't need to spend a lot of money to give sprout growing a go and as with my outdoor garden, its exciting to see the little plants sprout from seed.

Here’s what you are missing out on if you are NOT eating your sprouts…

Little Microgreens, so pretty and pack a nutritional and flavoursome punch. 

They are young delicate seedlings of edible vegetables and herbs, generally harvested less than 14 days after germination. 

These tiny little beauties are often higher in nutrient value then their mature plant.

There are many Micro herbs and veggies that you can add to any dish, salad, wrap, or enjoy on their own as a snack.  

Important info, because of their high water content, cooking Microgreens is considered a NO NO.

A handful of my favourites are –

• Micro Dill – Calcium, Manganese, Iron, Fiber and an Aphrodisiac.

• Micro Celery – Vit A, B, C and E, Calcium, Magnesium, Phosphorus, Potassium and Zinc

• Micro Coriander – Vit A, C and K, Anti-Oxidant, Fiber, Folic-Acid, Riboflavin, Niacin

• Micro Green and Red Radish –  Vit A, C , E and K, Antioxidants, Calcium, Iron, Magnesium, Zinc

Microgreens are quick and easy to grow indoors on a sun filled window or table. (so you say Tanya!)

So there is a fun and nutritional idea, create your own indoor or outdoor Microgarden, and send us a photo, we would love to see it!

Love and Light Tanya ox

KIDS, EAT YOUR VEGGIES!

Do you, like so many Mums have trouble getting your kiddie winks to eat their veggies?  I know, I know, it’s tough isn't it?  I remember when our son was little we would go out to a restaurant, trap him in his high chair and order him a side of steamed vegetables that he would seriously hoe into.  Then something happened, out of the blue, he developed his own little mind and all of a sudden started to order his dinner based on price in order of the most expensive dish if you please! Atlantic Salmon, Fillet Mignon, Barramundi etc, etc and we would shrug our shoulders and pay the bill, secretly happy that he was developing a sophisticated palate.  But when he started leaving his veggies on the plate that was the end of it.  “If you are going to order an adult meal then you must eat it, vegetables and all.” we would say.

Nowadays we don't have that sort of trouble, not since we discovered how yummy green smoothies can be and how easily we can incorporate at least two vege and two fruit into a drink we have at afternoon tea time.  

Also we have discovered the very best chocolate cake in the world which is loaded with beautiful beetroot puree.  I have made this cake for an adult friends birthday dinner and served it up to my husband’s Board of Directors.  The children across the street are putting in requests for me to make it again on the weekends, and our son has it in his lunchbox most days.  I recognise that it is just a chocolate cake after all, filled with butter and sugar and all sorts of other not so healthy ingredients (if not taken in moderation), but this is a seriously deliciously addictive cake with the benefit of containing vegetables!  

CHOCOLATE BEETROOT CAKE  from current issue of Earth Garden Magazine

Ingredients:

100gm dark chocolate

3 medium free range eggs

300gm brown sugar

180 gm butter

300gm cooked beetroot

1 tsp vanilla extract

30 gm cocoa powder

100 gm almond meal

100gm plain flour

1 1/2 tsp baking powder

1/4 tsp salt

Method:

1. To cook the beetroots wash thoroughly and place in a pot full of cold water.  Bring to the boil and cook until soft when poked with a knife. Cool, rub off skins, and then blend to make a puree.

2. Preheat oven to 180 C.  Grease and line your cake tin, either one square 20 x 20cm or 2 x 22cm tins.

3. Melt chocolate and butter in a double boiler and leave to cool to room temperature.  I use the microwave and heat for thirty seconds, give it a stir and another fifteen seconds and stir again.

4. In a separate bowl, lightly whisk together the eggs and sugar.

5. Slowly add the cooked beet puree, the melted chocolate and vanilla into the egg mixture.  Beat until just combined.

6. Sift the cocoa, flour, baking powder.  Add this the almond meal and salt to the beet batter.  Fold until just combined, do not over mix.  

7. Pour into the cake tins and bake for 35-45 minutes, or until the cake just springs back if you touch it.  Leave to cool then ice if desired.  We just dust with icing sugar and serve like a brownie, with a dollop of double cream!  YUMMMMMM!

No trouble getting kids to eat this one.  Give it a try and let us know what you think.

AUTUMN YEARS

I love this time of year Autumn.  Each day we seem to get either a sprinkling or a deluge of rain, enough to water the plants and make a soggy mushy mess of the chook pen floor.  All the discarded seed is sprouting providing my chickens with a nutrient boost of wheatgrass to their diets before I fling open the gate in the morning and let them roam free.  Much like me with my seed sprouter adding a boost of wheatgrass to my green smoothies each day.

Yesterday I set about doing some tidying up in the veggie garden and decided to upturn and empty an old galvanised rubbish bin that I had put a heap of mulch in and now had a crop of weeds growing up through it.  Upended it produced a rich compost mix teaming with the fattest healthiest load of earth worms which quickly wriggled for cover.  I couldn't resist the opportunity to treat the chickens and as I had heard the scratching sounds in the neighbours yard adjacent to the garden, I went through the front gate and called them back home.  Now the chickens sometimes manage to fly over the fence and get into the veggie garden and wreak havoc, so this was a treat for them to be invited in at all and Georgia wasn't sure that she wanted to oblige, maybe assuming I had some sort of alteria motives.  The others were so excited they trotted in and I flicked them one worm with my trowel and that was signal enough for them to hop right in to the compost and scratch up a feast.  Georgia just looked at them through the other side of the wire fence in disgust.

Georgia has been a bit off lately.  The onset of some colder weather has brought about the moult and there are little white feathers everywhere.   They are so soft and floaty that just opening and closing the back screen door sees them drift in on the breeze and float into all the corners of the room.  Just recently I bought a new doona for our bed filled with feathers and down and as I pick up piles of feathers I understand why that doona is so comforting to me.  Unfortunately as a result of this affliction where we were regularly getting two eggs a day, one from Eugene and one from Georgie, now we are getting only one.  Not nearly enough to cover our egg eating habit that we have formed from having an abundance.  The girls are getting to the ends of their lives and although I would love more eggs I am not inclined to make their last days stressful by introducing new girls into the flock.  And “no” I am not going to make them into chicken soup, they still give me a lot of joy as pets.  I still love having them help me in the garden, walk through my legs to get closer to whatever weed I am pulling, on the off chance that there is a worm or bug lurking in the roots and soil as it is pulled.  And seriously, watching them gobble down and fight over those worms yesterday was a comedy to say the least. I just wished I had filmed it and set it to the Benny Hill soundtrack!

So I will wait until one by one they either don't come home when they are called or I discover them in their final sleep when I go to let them out in the morning.  Then, when there is just Eugene left (as she is a couple of years younger than the rest) I will introduce five or six newbies and have quiche, omelette and custard galore once more. 

Chickens make great pets and garden assistants, they help with chemical free bug and weed control, drop wonderful fertilizers in your garden and lawn, sometimes your home☺  They are inquisitive, social and have individual personalities, they love their families and value their lives.  

Some chickens have cognitive abilities more advanced than cats, dogs and some primates.  

They do have a pecking order and each chicken is very aware of their place in their family/community.  Chickens have between 24 to 30 types of vocalization.  A mother hen teaches these calls to her chicks before they have hatched, the baby chicks chirp back to her and their siblings from inside their shells, using this form of communication will pass down knowledge through their family generations. 

The Nutritional value of eggs is quite interesting, and would take some time to really get into.  It is also a debatable topic between vegetarians and vegans.

When possible (if you cannot have chickens of your own) buy your eggs direct from an ethical farmer,  friend or neighbour.

Also something to consider - ideally chickens should be feed an organic mix that closely resembles that of their natural diet, not a commercial product that is full of chemicals, fillers, and ground up dead animal parts.

What the chicken eats you ultimately eat!

Benefits of eggs

• High quality protein
• Choline – in the yolk - important for brain function and health, the nervous system, cardiovascular health
• Eggs help to lower the risk of a heart attack or stroke by preventing blood clots
• Lutein - protection against age related macular degeneration and cataracts
• Good for your eyes in general
• Peptide – found in the whites of the egg – is a protein building block, which binds to the food bourne pathogen, E.coli, preventing infection.
• Vitamin A – good night vision
• Vitamin B2, B5, B12
• Vitamin D – helps in calcium absorption
• Vitamin E 
• Vitamin K
• Zinc, Magnesium, Phosphorus, Calcium, Iron

What marvelous little friends to have.

 Anyone who has spent time with Julia AKA Chicken Whisperer, can see the love in this little brood and their love of their Julia.  

If you have the love and time, consider rescuing battery farm hens.  I personally have seen rescued hens go from no feathers, scared of humans to fluffy loveable companions who laid beautiful eggs.

 For more info on rescued hens contact 

Sandy Dow at dogworx@live.com.au

Sandy also is a dog trainer extraordinaire, who rescues, rehabilitates and re-homes the dogs.  Love and Light Tanya ox

IT'S SO EASY BEING GREEN

So I have been trying hard to improve the way I live, the things I eat and indulging some of my passions to become a more “well rounded” person.  Having coffee with a friend of similar age just recently she told me of a challenge she was just about to embark on but one that she had done previously and found very beneficial to health, hair and skin, energy levels and overall well being.  The Simple Green Smoothie 30 day Challenge is a web based program put together by a couple of lovely friends Jen and Jadah at www.simplegreensmoothies.com and provides you with daily inspiration, recipes and weekly shopping lists to encourage you to add more fruits and vegetables also some nutrient boosts into your daily diet.  Sign me up I say!

www.simplegreensmoothies.com

Not having all of the ingredients in the fridge but wanting to get started straight away, my first smoothie was a bit hard to stomach!  But once I went shopping and had some variety I was loving the smoothie challenge and using it to replace my lunch which usually consisted of whatever was left over in the fridge from the weekend or a fast sushi roll while out doing the banking. I am still constantly amazed at how with the addition of a few fruits (particularly banana and pineapple) you literally cannot taste the 2 cups of spinach or kale once it is smooshed together.

My first attempt was done in my blender.  Its a heavy duty, ice crushing model but the result was just a bit chewy to say the least which didn't really add to the appeal.  Then I tried the food processor which even though it has a bigger motor didn't quite get all the bits from the sides and so ended up even more chunky.  

Then as I munched my way through Saturday lunchtime TV I came across an advertorial for the NutriBullet.  I have NEVER bought ANYTHING off TV shopping channels before but this one had me hooked.  The way it professed to extract the nutrients from even the seeds of the raspberries and the skins of the kiwi fruit with its ultra powerful motor and cyclonic action that dragged ever last skerick through its powerful extractor blades made me want one real bad.  As with all these TV offers there is a 30 day trial which costs you postage only and then sixty-four monthly payments as big as your mortgage and your first born son if you are completely satisfied with the product and want to keep it.  But I signed up anyway and I’ve got to say that I am happy with the NutriBullet, it does what it said it would and after about a months worth of daily smoothies and homemade salsa and pasta sauce has been processed it is still going like a champion.  Oh and did I mention there were free gifts too!  A Slicer Dicer 2000 and an economy peeler as well as all the books and recipes and daily diet planners etc that come along with the Bullet itself.

MY FAVOURITE SMOOTHIE

Ingredient:

2 cups of washed spinach leaves

5cm piece of banana (only because my tummy reacts badly, so you can have a whole banana if you like)

1 kiwi fruit

1 inch of ginger

1 peach no pit

Cocobella coconut water to the max fill line or at least 250ml

1 tablespoon chia seeds

Method:

Extract using NutriBullet but if you don't have one then process/blend the spinach and water first then add the rest of the ingredients and process again.  Drink quickly so you get an awesome green moustache!  Instagram the pic cause you can!

Try other ingredients at random, but beware that if you put anything red e.g. raspberries in with the green leafy you get something that looks like it came out of a babies nappy, which can be a turn off, trust me.  So its over to Tanya for the breakdown…

Tanya?

All of those ingredients are favourites of mine….Oh….who am I kidding, I love all fruits and veggies, yes even brussel sprouts, which by the way make excellent chips, instead of packet potato chips, quick and easy too.

Lets look at the nutrition and benefits as a whole from this delicious smoothie, whilst keeping in mind the ingredients on their own are very powerful and target specific issues, but combined are and excellent way to maintain health and vitality.

Nutrition

• Iron and chlorophyll
• Magnesium
• Potassium – helps the body to absorb calcium
• Calcium
• Copper
• Folate
• Vit  A - which helps with night blindness 
• Vit  B’s including B6, Vit C and E
• Melatonin
• Healthy Protein and Fibre
• Sulphur – helps relieve herpes irritations
• Polyphenols
• Beta-Carotene and Lutein – supports lungs and prostate
• Coconut water – 5 essential electrolytes, sodium, magnesium, calcium, potassium and phosphorus

Benefits

• Protects the heart
• Blood pressure, anaemia, blood clots
• Blood builder – not to be confused with Bob!
• Bones
• Healthy Digestive Track
• Rheumatoid Arthritis
• Good for stress and depression
• Coughs
• Ulcers
• Constipation and haemorrhoids
• Strokes
• Post exercise snack
• Hangovers
• Excellent brain power

YummmO Julia, and I think we should see more colourful moustache photos from you!

Love and Light Tanya ox

So have a go, get your blender out and give it a try.  So many combos, so little time.  Share your faves in the comments below.  Cheers!

BEAUTIFUL BEETROOT.

With the busy lives we lead currently the whole idea of community takes on a different bent.  We use social media to connect with our friends and family and neglect to give them a call or go over and visit them face to face.  So when a little red headed five year old stands at my fence calling out “Hello, hello!” with increasing intensity, hopefulness in his voice, I am heartened to know that the neighbourhood I live in is still in tact.  I am always excited and encouraged to have the neighbourhood kids lean over the fence when they see me in the garden watering or pulling weeds and ask if they can come in and look at the vegetables.  So this week when the children from down the street were over for another visit to coerce our son for a turn on his Xbox, I distracted their interest by telling them it was time to pull up some beetroot.

There has been sufficient rain and copious amounts of sunshine to ensure that the little rosy cheeks of the beetroot were starting to push up through the soil.  I had a copy of the latest Earth Garden magazine earmarked with a beautiful beetroot and chocolate cake recipe that I was dying to try for lunch box treats.  So off we trotted into the garden and Tommy pulled the biggest one out by the variegated leaves and held it up for my approval, grinning from ear to ear.  It wasn't quite as big as I would have liked so we opted to pick some beans instead of disturbing the growth of the other beets.

He went back to the Xbox and I grated and measured all the ingredients for a delicious and healthy staple, my Carrot and Beetroot cake, as the beetroot wasn't sufficient for the other cake that I was hoping to make.  Soon Tom was back in the kitchen to help with the mixing and addition of ingredients, enjoying the attention and for me it took me back to my days as a Home Ec teacher as I explained processes and answered questions as we made the cake.  Now while Tom might enjoy the growing, watering, harvesting and even the cooking of vegetables, mention the words “carrot” and “beetroot” in the same sentence as “cake” and he is not the least bit convinced!  So our beautiful desert remained untouched until husband and friends arrived and our son was able to pry his hands from the Xbox controller.

One of my favourite recipes using beetroot is Jamie Oliver’s Food Processor Salad.  I call it Rainbow Salad and I have altered it for my taste by omitting fennel bulb and substituting yellow zucchini.  Basically you set up the grater attachment on the food processor and grate a small beetroot, a red carrot, a yellow zucchini, a green zucchini and as luck and centrifugal force would have it the salad is created in layers for you right in the bowl.  Gently invert onto a plate and serve alongside your favourite dressing.  I make Jamie’s Tarragon and Yoghurt dressing to go alongside as it gives tang and a bit of bite to what is essentially a modern take on coleslaw.  My sister in law after asking me how I made the salad was amazed that you could eat raw beetroot as she had always boiled it first….

Whats so great about raw beetroot Tanya?

MMMMMM Beetroot, you can beet an egg but you can’t beet a root apparently, well at least that is what my husband always says when he is adding beetroot to our vegie burgers!

Don Tolman refers to beets as “The Vegetable Jewel”, so I have a vision of the 7 Dwarfs singing “Hi Ho Hi Ho it’s off to work we go, to find the jewel of the vegetable kingdom, Hi Ho Hi Ho Hi Ho”. (Sorry if you now have that tune stuck in your head)

Beetroots are loaded with potassium, magnesium, beta-carotene and folate.  Fresh beetroots have at least twice as much potassium and folate and other nutrients as canned beetroot. You also need to consider when using canned beets is the added sugar, other nasty’s and of course the issue that the lining of the cans are not BPA free.  Fresh beetroots are beautiful in juices, salads and you can also bake them like a potato.

Other Benefits Include

• Works for cancer

• Protects your heart

• Controls blood pressure

• Conquers kidney stones

• Strengthens bones

• Prevents gallstones

• Treatment of gout and jaundice

• Anaemia

• Disorders of the bladder and kidneys

Beetroot leaves are also yummy and nutritious, cut the tough part of the stem off just below the leaves, warm in olive oil or coconut oil add a little Bragg’s All Purpose Seasoning, Celtic Sea Salt and your beet leaves, sauté till they are soft, enjoy like that or you can add to omelettes, stir-fry, warm salads. Have fun with this and experiment with different dishes, you will be surprised how they add colour and texture to your meal.

Another wonderful and fun thing to do with beetroots is hand dying natural fibre cloths, sheets, or whatever tickles your natural fibre fancy. The results are always different and you are not harming the environment or your family with harsh chemicals.  Love and Light Tanya ox

So ditch the tinned, sugared beets and try a bunch of round and raw and enjoy the benefits!  Do you have a favourite beetroot recipe?  Let us know in the comments below.

Grow sustainably, eat mindfully, live passionately.

After the success of the first harvest from my new improved crop circles filled with nutrient rich organic potting mix, I have been keen to get them going again and providing the family with some fresh produce.  Last year I allowed just two cos lettuce plants go to seed in the hopes that they would refill the garden bed with more lettuce plants without me having to buy another packet of seeds.  In the winds that prevailed the little parachutes floated away from the mother plant and landed in abundance.    

The Summer has been a scorcher and nothing was sprouting.  Even weeds were dehydrated, shrivelled and withering in the heat.  Come early February however and the seasonal afternoon thunderstorms began in full force.  Water tank was overflowing and the first little sprouts of hundreds of cos lettuce plants began to appear over night.  Now of course they aren't planted in neat little rows, are way too close together, but what I have learnt since the last season is to use the crowded seedlings while the leaves are young and tender in salads and thereby create the space for the remaining plants to achieve their full potential.

In the crop last year I had an abundance of lettuce to the point that I couldn’t even give away all that was produced from the seeds that I planted all at once.  And of course I didn’t thin them out like the packet suggested, because when the little plants were growing I got so excited that I couldn't bring myself to.  So I didn’t.  They all grew too close together and that meant rot and bugs.  Wastage.  Yuck I hate that.

So this time, I’m making my favourite salad every day in order that none of my free lettuce goes to waste.  I want to share the recipe with you.  Don't be deceived at how simple it is.  It is the perfect accompaniment to Turkish Pide, any steak, roast or equivalent, and the nutritional qualities are intense.

EASY COS, FETA AND LEMON SALAD

Ingredients:

washed and torn salad leaves, small ones, I use cos because I can or mignonette

spray extra virgin olive oil

squeeze organic lemon juice

grind Himalayan Salt Flakes

crumble organic Danish feta

Method:

Place lettuce on plate, spray with oil to give shiny appearance (and because of health benefits), squeeze over lemon juice to taste, grind over the salt, garnish with crumbled feta.  Voila!

Because health is an important part of my Healthy, Wealthy and Wise commitment to my next fifty years on the planet, I have enlisted the help of a co-author who is my nutrition and healthy living “go to” girl.  

“Tanya, what’s so good about this salad?”

Thank you Captain Julia, for entrusting me as your co-author and “go to” girl, I love it and I am deeply honoured.

Firstly I am a big believer in keeping it simple as you have done, this way you can really enjoy the flavours without too much going on for your taste buds.  Also for those who find it way to easy to visit a drive through or local take away with the main focus on fast rather then whole food nutrition, this is a fast and healthy alternative, with the pleasure of making it yourself.  

I am all about easy, healthy, passionate food that is made with love, so having said all of that lets look at some of the nutritional benefits of this yummy salad.

Cos lettuce also know as Romaine is packed with vitamins and minerals, it is the boss when it come to lettuce. It has a low kilojoule content and high water volume, an excellent source of  

VIT A (in the form of beta-carotene), folate, VIT C, manganese, chromium and a very good source of dietary fibre and potassium.

This is a heart healthy green.

Olive oil is 77% monounsaturated fat, the good kind that helps rather than hurts your body, and is rich in VIT E.  Extra virgin is the best.

Here are some benefits from Olive Oil 

• Protects you heart
• Promotes weight loss
• Eases arthritis – oil you joints, topically and internally
• Combats cancer
• Battles diabetes
• Smoothes skin
• Helps with gall bladder problems
• Halts hunger pangs

Isn’t it interesting to note that the type of fat you eat at lunch could effect how hungry you are at dinner!

I love LEMONS, if you say that like Oprah does when she gets excited about something, it sounds great, feels good and you will get the gist of my enthusiasm for them.

Lemons are your best friend, of all the citrus fruit lemon is the most potent detoxifier, it kills intestinal parasites such as roundworms and dissolves gallstones.  Other health benefits include:

• Eliminate kidney stones
• Combats Cancer
• If taken in the morning is know to improve liver function
• Stimulates digestive juices
• Relieves constipation
• Asthma
• Headaches
• Pneumonia
• Arthritis
• Breast health
• Good general blood and body purifier
• The juice also aids in the removal of old drug residues (poisons) from the body

Lemons are beneficial to the heart and circulation, stimulates the adrenal system and increases the vitality of the kidneys.

Personally I start the day with warm filtered water including the juice from an organic whole lemon, a small piece of organic ginger and organic raw honey.  It gets your metabolism going and clears out your pipes, all of them, yeah, giddy up.

Salt intake is vital; water and salt regulate the water content of the body.

Salt is effective in

• Stabilising irregular heart beats and is essential to the regulation of blood pressure (despite what we’re told)
• Vital for the clearance of mucous from the lungs (essential for asthma cases)
• Supporting respiratory health
• Rapid healing of infection
• Balancing sugar levels in the blood (an important element for diabetics)
• Reduce the signs of ageing
• Promoting healthy pH balance in your cells, particularly your brain cells
• Generation of hydroelectric energy in the cells (the body’s power source)
• Absorption of food particles through the intestinal tract
• Sinus health
• Prevention of muscle cramps
• Salt is critical for making the structure of the bones strong (osteoporosis is largely the result of a shortage of water and salt)
• Regulating you sleep, it naturally promotes sleep
• Supports your libido

There is so much more I could talk about when it comes to salt.

I always carry in my handbag a BPA free container filled with Don Tolman’s Ra See Salt.  I use this if I have lunch out rather then that dirty table salt, or if I feel tired I just pop a pinch under my tongue, also if I am exercising and I need a little boost, under the tongue it goes.

I am a vegetarian, transiting into vegan, at this point though I still consume cheese, mainly from goats, organic and raw when possible and definitely no animal remnant.

Feta consist of riboflavin, protein, calcium, phosphorus, VIT B12.  Cheese can also help in the prevention of tooth decay, cheese contains compounds that neutralise acids in the mouth, and it also helps with heart burn.

Who would think that Julia’s yummy simple salad was action packed with all that goodness.

For more in depth knowledge on whole foods, I highly recommend you have a look at Don Tolman’s website www.dontolmaninternational.com.

Wishing everyone organic love and light.

Tanya

Wow!  Every time I spend time with Tanya I learn so many lessons.  I hope you all feel enlightened and ready to try an easy salad with so many health benefits as you join me on the path to living a little healthier, being a bit wiser and having a richer life for doing so!