Mamó's Home & Garden

Inspiring Garden Photos

noreply@blogger.com (BohoMamó) — Fri, 08 May 2015 14:39:00 +0000

When planning a garden, let your imagination be the inspiration

to growing your dream garden!

A splash of color can cure the garden blues.....

Maximize space!

Be creative with containers!

Embrace the whimsical!

Healthy vines always support their fruit!

train them to grow up & they'll save ground space while providing shade!

Extend your growing season with cold-frames & greenhouses!

Use rocks to create flowers or bugs!

Create a quiet place.....

.....in your secret garden!

Mamó's Savory Sirloin Tip Roast

noreply@blogger.com (BohoMamó) — Sun, 12 May 2013 14:40:00 +0000

~ Mamó's Savory Sirloin Tip Roast with Veggies ~

Rinse & pat dry a 3 pound Sirloin Tip Roast, place on a platter, cover loosely with foil or a towel & allow to sit at room temperature for 2-4 hours in a safe location (like in the oven).

HERBS & SPICES:

Use what you have on hand & adjust to your tastes (use a total of 4-6 tablespoons of dry spices)
1/2 teaspoon each:
Tarragon
Ginger
Dry Mustard
Sage
Cayenne Pepper
Tumeric
Basil

1 Tablespoon each:
Paprika
Rosemary
Oregano
Thyme

Generous amounts of coarse Sea Salt & Fresh Ground Black Pepper

INGREDIENTS:

2-4 Tablespoons Olive Oil

2 heads Garlic
1 medium or large Onion

2 Cups Red Wine (or use dark beer, a stout or porter, such as Guinness)

4 lbs Potatoes
1 lb Carrots

2 Tablespoon Flour
1 Tablespoon Butter
1 & 1/2 cups Water or Beef Broth

DIRECTIONS:

1. Place 2 T. oil in a large roasting pan, tip the pan to completely coat the bottom of the pan.
2. Crush & mix the spices in a small bowl or baggie, add to the olive oil, mix to moisten well (add more oil if needed) and set aside for 10 minutes.

3. Peel garlic & onion, cut onion into big chunks.

4. Place the roast in the pan, and coat on all sides with the spice mixture, let rest 10 minutes.

5. Remove meat & arrange garlic & onion in the center of the pan
& then place meat on top.

6. Drizzle with 1/3 cup wine or beer, return to safe, room temperature, location for at least 2 hours.

7. Preheat oven to 425 degrees F. Making sure meat stays on top of garlic & onions, place roast in oven.

8. Scrub & cut potatoes & carrots into big chunks, when roast has cooked for 30 minutes, carefully place potatoes & carrots around the meat & add 1/2 cup water or broth. Return to oven for about 45 minutes then carefully stir veggies, coating them with juices if possible. Return to oven for another 30-45 minutes or until veggies are done & meat is cooked to just under the desired doneness that you prefer steaks to be (it will continue to cook while resting, so don't overcook).

9. Place potatoes & carrots in oven-proof serving dish & remove meat & onions to an oven-proof serving platter & cover loosely with foil, set both dishes in warm (but off) oven for 15 minutes. (if you prefer, leave the onions in the pan/gravy)

10. Mash the garlic into the pan juices with a fork & add butter.

11. Place flour & remaining 1 cup of water or broth in a jar with a tight lid, shake well, add to the pan juices & mix well. Heat on the stove top and when hot & bubbly add the remainder of the wine or beer. Simmer on low for 5 to 10 minutes, stirring every couple of minutes, until gravy thickens slightly. Add salt & pepper to taste.

12. While gravy cooks, remove meat from oven & carefully place on carving board, add any juice on plate to the gravy. Slice meat very thin & arrange on a platter with the onions.

Serve hot & pass the gravy

~ ♥ ~

St Patrick's Day Blessing

noreply@blogger.com (BohoMamó) — Mon, 18 Mar 2013 02:03:00 +0000

Several years ago, my youngest daughter & I were very lucky to be gifted an incredible 11 day holiday on the Emerald Isle. We began our journey in the Kingdom of Kerry (commonly known as County Kerry), spending our first 3 nights in Dingle Town on the Dingle Peninsula, an area National Geographic calls one of the most beautiful places on Earth.
This photo was taken at Kilmalkedar, an ancient church & burial ground we visited when we toured the Slea Head Peninsula with Martin, a local driver who made it one of our most memorable days in Ireland.

Happy St Patrick's Day!

~ ♥ ~

Easy Method of Determining Cubic Yards

noreply@blogger.com (BohoMamó) — Sun, 13 Jan 2013 05:51:00 +0000

To determine how much mulch, (or sand, soil etc) you need for a project, multiply the length of the bed by the width, then by the depth of mulch (or whatever) you want. Divide this total by 12 and then by 27 to obtain the amount needed in cubic yards.

~ ♥ ~

Rustic Skillet Biscuit Recipe

noreply@blogger.com (BohoMamó) — Fri, 16 Nov 2012 08:44:00 +0000

Whole wheat flour and coconut oil give a slightly healthier twist to traditional buttermilk biscuits. This family favorite is super simple and adds fluffy goodness to any meal.

~ Rustic Skillet Biscuits ~

Place a 10"-12" oiled & well seasoned cast iron skillet in oven; set to 425F degrees.

Place the following in large bowl and mix well:
2 Cups Whole Wheat Flour
2 Cups Unbleached Cake or Bread Flour
5 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
* OPTIONAL *
2 Tbsp crushed Herbs (Thyme, Rosemary, Oregano or Italian Seasoning)
1/2 tspn Garlic Powder

Add:

3 Tbsp Coconut Oil (not melted)
Using your hands, work oil into dry ingredients until well combined, crumbly & bits of oil are mostly the size of a split pea. (about 3-4 minutes, but it does take a little longer in a cold kitchen)

Carefully remove skillet from oven and set on stove-top.

Add to dry ingredients:
2 Cups Buttermilk OR 2 Cups Water AND 8 Tblspn *Powdered Buttermilk (if using the powder, add it to the dry ingredients, per the package instructions)

Mix with big spoon just until dry ingredients are moistened and then 10-15 more strokes. Let sit 5 minutes.

Place 1 Tbsp Butter in hot skillet, tipping pan as it melts to coat bottom & lower sides. (if you place butter in the skillet directly after removing it from the oven it will probably burn; it needs to cool slightly, but not too much because the hot pan helps form a crispy, buttery crust)

Gently scoop biscuit dough into skillet & without handling it too much, even it out & spread it to the edge of pan. (it doesn't have to be perfect & it's OK to see melted butter oozing up the sides)

Bake in a 400F degree preheated oven for 30-40 minutes or until lightly browned all over. (a smaller pan will take slightly longer than a large pan) Don't under-cook, the edges should be deep golden brown & pulling away from the pan.

Allow to cool 15 minutes, transfer to cutting board, slice into thin wedges or square-ish chunks.

Serve warm with butter, honey, jam or berries for a delicious shortcake.

* This is the first time I've used this product, (a powdered, cultured Buttermilk) and although I'm disappointed that it's not organic, I was very pleased with the results and actually plan to stock up on it because it has a long shelf-life (3 1/2 yrs) and it's also quite an economical way to have buttermilk on-hand anytime for pancakes or baking. (about 28 cents per cup) LOVE it!

Quinoa - 101

noreply@blogger.com (BohoMamó) — Tue, 13 Nov 2012 18:13:00 +0000

Quinoa (pronounced KEEN-wah) might be the most powerful super-food that you never heard of. It is often used like grains and can even be ground into flour, but it is actually the seeds of the plant that are usually consumed, and while traditional grains are grasses, Quinoa is closely related to beets and spinach.

It may seem to be a 'new' food because we are just now learning of all its amazing qualities, but quinoa has been cultivated and consumed by humans for nearly 5,000 years. The Incas called quinoa the 'Mother Grain' and the United Nations declared 2013 to be 'The International Year of Quinoa'.

What's so great about Quinoa? In a word: EVERYTHING!

Quinoa is:
a complete protein
a good source of fiber
gluten-free
highly digestible
a good source of many vital nutrients including iron, magnesium, folate, copper, manganese, phosphorus and calcium (quinoa has TWICE the calcium of grass-grains)

Quinoa provides valuable amounts of heart-healthy fats and all essential amino-acids, as well as anti-inflammatory and antioxidant protection. It helps build strong bones, keeps your heart healthy and aids in blood sugar regulation.

But that's not all!

"The antioxidant and anti-inflammatory phytonutrients in quinoa also make it a likely candidate for cancer risk reduction in humans. Given the preliminary animal results involving the digestive tract, risk reduction for colon cancer may turn out to be a special area of interest."
"Another area of likely benefit involves decreased risk of allergy—especially for individuals who have adverse reactions to certain grains and seek practical alternatives. Already, several public organizations have recommended quinoa as a substitute for wheat whenever the avoidance of this gluten-containing grain is required. The low-allergy potential of quinoa—coupled with its relatively high digestibility—has also made it a food of special interest in the diet of children and toddlers."

---> Read the full Quinoa profile from "Worlds Healthiest Foods".

Quinoa is also a fairly easy and quite beautiful plant to grow, especially if you plant several varieties (common types are white, gold, red, purple and black) It can even be grown at high elevations and in areas with short growing seasons. My girlfriend in the Rockies (a first-time gardener) grew beautiful plants this year & inspired me to give it a try next season. Many garden centers don't carry the seeds, but you can purchase them on-line from a few sites including the Sustainable Seed Company and Salt Spring Seeds. (unfortunately, Salt Spring Seeds is no longer allowed to ship to the US, but their catalog/website is very informative and their heritage and heirloom seeds are organically grown across Canada)

We like Bob's Red Mill Organic Quinoa and it's become a fast favorite in our kitchen because it's both versatile and economical. Quinoa has a very mild flavor and texture similar to rice and it can replace rice or pasta in many dishes. It can be cooked in broth or water & seasonings, (with or without veggies) it makes a tasty, healthy & filling side-dish or main course. It can also be cooked with water or milk and with the addition of fruit, nuts, spices or sweeteners it makes a hearty & healthy breakfast either warm or cold. Quinoa can be added to soups, ground into flour or even used in Granola.

Some quinoas come pre-rinsed, but others need to be rinsed before using to remove the natural, somewhat bitter, outer-coating. (check your package) The seeds are tiny, so a fine mesh colander, muslin cloth or something similar is needed.
When cooking, use approximately a 2-to-1 ratio of liquid-to-quinoa (much like rice) however, it nearly quadruples in volume when cooked. (1/2 cup uncooked=nearly 2 cups cooked) Quinoa cooks much faster than rice, about 15 minutes is all it takes, but you can experiment with cooking times & liquid to find the texture you prefer.

Best No-Bake Cookie Recipe

noreply@blogger.com (BohoMamó) — Sun, 11 Nov 2012 18:08:00 +0000

~ Mamó's Best No-Bake Cookies ~

INGREDIENTS

1 14 oz can - Sweetened Condensed Milk (or 3/4 c. milk + 1/2 c. sugar)
1/3 Cup Brown Sugar
4 Tablespoon - Butter (or Coconut Oil)
1/2 Cup - Chocolate Chips
2 Teaspoons - Pure Vanilla Extract
1/4 Teaspoon - Cinnamon
3/4 Cup - Cocoa Powder
3 Cups - Rolled Oats (regular or quick cooking)

DIRECTIONS

Heat butter, sugar & milk in large sauce pan over low heat for 5 minutes, stir often to prevent burning. Add chocolate chips, vanilla, cinnamon & cocoa, heat and stir until chips are melted. Turn off heat & add oats, stir until well combined. Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Let cool completely and store in airtight container for up to 10 days.

Got milk?

~ ♥ ~

Roasted Garlic Bread Recipe

noreply@blogger.com (BohoMamó) — Sun, 11 Nov 2012 17:21:00 +0000

~ Roasted Garlic Bread ~

2 heads Roasted Garlic
1 - 2 teaspoon mixed Italian herbs (Sage, Rosemary, Oregano, Basil, etc)
1/2 teaspoon Salt
1 Baguette or small loaf of French bread (preferably whole grain)
A few drops of Olive Oil (optional)

Squeeze garlic paste from skin & into a small bowl, mash with a fork, then add herbs, salt & oil; mix well.
Spread on sliced bread, wrap in foil & bake for 20 minutes at 350 degrees.

Note: to make roasted garlic, place whole heads on a baking dish and bake at 350°F for aprox 45 min, or until the bulb feels soft when squeezed. To use, either peel the cloves or simply squeeze the whole head (starting at the base) until all the flesh is removed, discard the papery skin.

~ ♥ ~

Root Soup Recipe

noreply@blogger.com (BohoMamó) — Sun, 11 Nov 2012 16:17:00 +0000

A variety of root vegetables and spices supply an assortment of antioxidants to help prevent free-radical damage and keep your immune system strong and healthy. So YUMMY on damp, Autumn day - especially with a big hunk of Roasted Garlic Bread; and ready in less than an hour!

~ Root Soup ~

INGREDIENTS

3 1/2 to 4 cups Water or Vegetable Broth
1 large Onion, chopped
1 large Baking Potato, chopped
2 large Carrots, sliced
1 medium Rutabaga, peeled and chopped
1 large Sweet Potato, chopped
1 1/2 teaspoons Salt
1/2 teaspoon ground Ginger
1/2 teaspoon ground Cumin
1/2 teaspoon Turmeric
1/8 teaspoon crushed Red Pepper or Cayenne Pepper
4 cups washed, fresh Spinach, coarsely chopped

DIRECTIONS

Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Makes aprox 10 small servings.

Nutrition Information | Per serving (1/2 cup):

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Source: Nutrition MD

~ ♥ ~

Creamy Breakfast Quinoa Recipe

noreply@blogger.com (BohoMamó) — Sun, 11 Nov 2012 07:52:00 +0000

~ This luscious tasting quinoa is wonderful served warm or cold and is packed with nutrients, protein and fiber.
For breakfast or a healthy snack on-the-go, make ahead & spoon into individual jars, refrigerate up to 3 days.
(If using fresh fruit, I usually add it when ready to eat instead of when cooking.)

~ Creamy Breakfast Quinoa ~

INGREDIENTS

* 1/2 cup Quinoa (any color, rinse well)
* 1 1/2 cups Regular or Non-dairy Milk (hemp, rice, soy)
* 1/2 cup Dried OR 1 cup Fresh Berries (mix-and-match cherry, blueberry, cranberry, raisins)
* 1/2 cup Walnuts or Pecans, chopped (toasted or raw)
* 1/2 teaspoon pure Vanilla extract

DIRECTIONS

Place quinoa and milk in a medium pan. Bring to a low simmer (don't boil), cover and cook over low heat for about 15-20 minutes or until the quinoa reaches desired tenderness, stir often to prevent sticking.

Turn off heat, stir in fruit, nuts and vanilla; cover and let set 2-3 minutes. Spoon into serving bowls and garnish with nuts, fruit and/or milk. Sweeten with a touch honey, maple syrup or a pinch of brown sugar, if desired.

Makes 4 servings

~ ♥ ~

High Altitude Baking Tips

noreply@blogger.com (BohoMamó) — Mon, 05 Nov 2012 08:07:00 +0000

I've never had to struggle with baking at high altitudes, but a dear friend is currently living up in the Rocky Mountains so I'm always looking for tips to share as she learns the ropes, especially with holiday baking season bearing down on us. These are some favs.

~ Basic steps for high-altitude adjustments from Bob's Red Mill:

* Baking Powder: Reduce each teaspoon by 1/8 to 1/4
* Sugar: Decrease each cup by 1-2 Tbsp
* Baking Soda: Reduce just like Baking Powder
* Fats: No adjustments needed
* Oven Temperature: Increase 25 degrees F
* Cooking Time: Increase Slightly
* Mixing: Be careful not to over mix. Do not over beat eggs
* Cookies: Usually no adjustments needed
* Yeast Breads: Decrease the yeast by 1/4 tsp. Use less flour per cup of liquid
* Yeast breads rise more quickly at higher altitude, so watch carefully

~ This nifty chart comes from "High Altitude Baking: A Primer", which has some really great tips from experienced mountain bakers.

“Baking at high altitude is as much an art as it is a science. Mary Schoeder, M.S., R.D. with Colorado State University's Food Science and Nutrition department, agrees. According to Mary “It often requires a little experimenting to see what combination of adjustments works best for a particular recipe. Even if you have the science part figured out, there is still the art of fine-tuning to consider in order to get your desired finished product.”

~ For more tips & recipes check out "The Elevated Kitchen", a site dedicated to 'baking with altitude'.

♥ ~ Mamó

Crunchy-Munchy Healthy Granola

noreply@blogger.com (BohoMamó) — Mon, 15 Oct 2012 18:45:00 +0000

Eating healthy doesn't have to be bland or boring, and having tasty snacks to indulge in is just as important as well-balanced meals. Real people don't live on Kale alone! (especially kids)

Granola is one of those foods that began as a great idea, but gained a bad rap as bird food for hippy-types, and in all honesty, it often wasn't that great. Wanting to cash-in on the health food craze, big manufacturers now fill store shelves with highly processed products with the word 'granola' on their label, but they're usually chocked full of very UN-healthful ingredients with little, if any, nutritional value. (even organic brands)

Our criteria when creating our own granola recipes was simple: it had to be tasty, healthy and easy to make. Every ingredient in our crunchy, munchy version contains bunches of healthy benefits; including vitamins, minerals, fiber, protein, phytonutrients and antioxidants to fuel your body and keep your immune system healthy and strong.

As always, choose organic or GMO-free ingredients and indulge in the goodness of real granola.

~ Mamó's Granola ~

INGREDIENTS

1 1/2 Cup Oats
1 Cup Buckwheat or Oat Bran
1/3 Cup Quinoa, uncooked
1/4 Cup Flax-seed, ground
1/4 Cup Walnuts, chopped
1/4 Cup Almonds, chopped
1/4 Cup Pumpkin Seeds, unsalted
1/4 Cup Sunflower Seeds, unsalted
2 Tbsp Sesame Seeds, raw
1 Cup Dried Fruit (a mix of Blueberries, Cherries, Cranberry, & Raisins (try different types/colors), etc)

2 tsp Cinnamon
1/2 tsp Ginger
1/8 tsp Cayenne Pepper (or 1/4 tspn, if preferred)

1 Tbsp Vanilla
2 Tbsp Molasses
2 Tbsp Maple Syrup
1/4 Cup Raw Honey
1/2 Cup Coconut Oil, melted

DIRECTIONS

Place first 10 ingredients in large bowl and mix gently.
Heat spices and wet ingredients just until warm, mix well & drizzle over dry ingredients. Mix well to coat evenly.
Spread evenly on a large baking sheet lined with parchment paper.
Bake at 250F degrees for 1 hour; stir once after after 30 minutes.
Remove from oven, let cool.
Break apart and store in air-tight containers.

~ ♥ ~

New GMO-Cancer Research: Another Reason to Go Organic

noreply@blogger.com (BohoMamó) — Thu, 20 Sep 2012 20:45:00 +0000

For the past 14 years human beings have been un-informed lab-rats for GMO corn and we now have the results of the first EVER long-term, peer-reviewed study of what it is likely doing to our health. To say the findings are shocking or disturbing would be a GROSS understatement! This study clearly demonstrates dramatically increased tumors in the breast, kidney and liver; premature death and serious endocrine disruption in those exposed to GMO corn, Round-up herbicide or both.

What is a GMO?

"A GMO (genetically modified organism) is the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans."

Before getting into the nitty-gritty of this report (11 page pdf file), a few points should be touched on. First, biological research is often conducted using rats. These particular rats in this study are naturally prone to developing tumors, in fact that is 1 of the reasons they are chosen, to compare the number, size and time frame of tumor development.

This study looked at what happens when rats are fed a diet containing GMO corn and/or Round-Up herbicide in amounts well below what is allowed by law. (like many Big Ag chemicals, Round-Up contaminates groundwater by means of run-off, so it was added to the rats' drinking water) The rats were separated by gender and by the amount of GMO corn in their diet (11%, 22% & 33%). These animals were not injected or fed obscene amounts of the corn or herbicide, they ate and drank these things in a manner that mimics ours and farm animals, in varying amounts and over a lifetime.

Human beings all over the world are exposed to GMO corn (and other GMO crops) in numerous ways; it is fed to chickens, cows & other animals that we consume, it is in nearly EVERY processed food in the form of corn syrup, high-fructose corn syrup (HFCS), baking powder and more. The sad fact is, unless you have been a strict organic vegan for the past 14 years, you have been exposed to the these toxins in nearly every meal & snack you eat.

According to the Institute for Responsible Technology:

"Currently commercialized GMO crops in the U.S. include soy (94%), cotton (90%), canola (90%), sugar beets (95%), corn (88%), Hawaiian papaya (more than 50%), zucchini and yellow squash (over 24,000 acres)."

Now, for a look at some of the most notable points of the report. I prefer to use direct quotes from the report because I believe it maintains the integrity of the work. Reading another's opinion of something this important rarely satisfies me as I am the type who always has a gazillion questions. So I (a layperson) pour over reports like this (with a medical dictionary cranking out definitions) so that I can truly understand the research, minus all the hyper-bole. Plus, I think the only thing more fun to read than legalese is medical research. (TOTAL sarcasm, I have a love/hate relationship with both)

* NOTES: these rats' normal life-span is approximately 2 years,
"controls" are rats who were not given any GMO corn or Round-Up,
"treatment" means being fed GMO corn, Round-Up or both

These are direct quotes from the report, with very limited paraphrasing (for ease of reading only); all emphasis is mine:

1) "In females, all treated groups died 2–3 times more than controls, and more rapidly."

2) "Males presented 4 times more large tumors than controls and much earlier"

3) "The first two male rats that died had to be euthanized due to kidney Wilm’s tumors." (* Note: ethics rules require an animal to be euthanized whenever a tumor reaches 25% of the animal's body mass, which was the case with both of these)

4) "Females were more sensitive to the presence of Round-Up in drinking water than males."

5) "A threshold effect was reached at the lowest doses." (meaning ill-effects were seen regardless of how much they were being given; once they had consumed an amount equal to that of the lowest dose, the rats showed serious differences in their health)

6) "The Round-Up treatment groups showed the greatest rates of tumor incidence with 80% of animals affected." (male & female)

7) "In the groups receiving Round-Up; all females except one (with metastatic ovarian carcinoma) had mammary (breast) tumors"

8) "The second most affected organ in females was the pituitary gland"

9) "70–80% of animals presented nearly twice as many abnormalities than controls in this gland." (located at the base of the brain, the pituitary gland is considered the 'master endocrine gland' as it produces 9 hormones that are involved in regulating nearly every bodily function, i.e. metabolism, blood pressure, growth, kidney & thyroid function, etc)

10) "The big tumors in males (in kidney and skin) occurred twice as frequent as in controls."

11) "The most affected organs in males were the liver, the digestive tract and kidneys"

12) "In females the androgen/estrogen balance was modified by GMO corn and Round-Up treatments."

13) "For male animals at the highest Round-Up treatment dose, levels of estrogens were more than doubled." (* think about that for a couple minutes - the 'highest treatment dose' was well below what is allowed by EPA regulations - yet the male rats' estrogen levels more than doubled!)

14) "Our data show that, as is often the case for hormonal diseases, most observed effects in this study were not proportional to the dose of the treatment."

15) "This corresponds to levels likely to arise from consumption or environmental exposure, such as either 11% GMO corn in food, or 50 ng/L of glyphosate (Round-Up) as can be found in some contaminated drinking tap waters, and which fall within authorized limits."

Click pictures to enlarge

16) "All treatments in both sexes increased large tumor incidence by 2–3-fold in comparison to our controls"

17) "The first large tumors occurred at 4 and 7 months into the study in males and females respectively, underlining the inadequacy of the standard 90 day feeding trials for evaluating GMO crop and food toxicity."

18) Most female deaths were due to the "development of large mammary tumors. These appeared to be clearly related to the various treatments when compared to the control groups."

19) "These tumors are generally known to be mostly estrogen-dependent" (mammary/breast tumors)

20) "We observed a strikingly marked induction of mammary tumors by Round-Up alone, even at the very lowest dose."

21) Results of this and other studies imply that "both the NK603 maize (GMO corn) and Round-Up may cause hormonal disturbances in the same biochemical and physiological pathway."

22) "Death in male rats was mostly due to the development of severe hepatorenal (liver & kidney) insufficiencies"

23) "The results of this study clearly demonstrate that lower levels of agricultural glyphosate herbicide formulations, at concentrations well below officially set safety limits, induce severe hormone-dependent mammary, hepatic (liver) and kidney disturbances."

24) "This study represents the first detailed documentation of long term deleterious effects arising from the consumption of GMO corn and of Round-Up, the most used herbicide worldwide."

25) "Altogether, the significant biochemical disturbances and physiological failures documented in this work confirm the pathological effects of GMO corn and Round-Up in both sexes."

~ * ~ (end of research quotes) ~ * ~

More than 80% of the corn grown in the US is a type of GMO; the vast majority is used as animal feed. Think for a moment about all the animal products we eat: chicken & eggs, pork, beef, cheese, milk, butter and all the processed foods that contain those foods as ingredients. The vast majority of processed foods contain corn and/or soy which, in the US are 80-90% GMO crops. The USDA, FDA and EPA have never required ANY long-term studies on how GMO foods may affect animals OR humans!

Round-Up is the most widely used herbicide on Earth! Its main ingredient, Glyphosate, was discovered by a Monsanto scientist in the 1970's; they held the Patent on it until 2000. It has been used in at least 15 different herbicides sold by numerous companies. This first-of-its-kind study demonstrates that there are very serious, even deadly, consequences for "accepted levels" of exposure to this chemical. Yet, the EPA rates it a Class III toxin (on a I to IV scale, where IV is the least dangerous).

Think for a moment about points 18, 19 & 20 above. Round-Up alone, even at its lowest dose, was shown to induce deadly, estrogen-dependent breast cancer. And points 4, 6 & 7....females are more sensitive to it, ALL females had breast tumors except 1 that had ovarian cancer!

Round-Up (and/or Glyphosate) is a weed killer that has been used heavily since the 1970's, on food products, in public parks & roadsides, and in yards & gardens. I'm sure Monsanto, the Federal Government & many others would like us to ignore the fact the breast cancer rates have been increasing steadily since the 70's.

In fact, many types of adult AND childrens' cancers have seen steady increases in the incidence rates over the past 40 years. We simply cannot afford to keep ignoring the numerous connections that cancer has to the food we eat every single day, meal after toxic meal.

This warrants repeating:

There have NEVER been ANY long-term studies on the effects of GMO foods on human health.

The US government says they are safe. The Obama administration would very much like to pretend that creating the FDA position of 'Deputy Commissioner of Foods' for a Monsanto executive (Michael Taylor) has no bearing on US Food policy. They would very much like us to remain their lab-rats; it happens to be extremely profitable for them!

~ * ~ * ~ * ~ * ~ * ~

We ALL have to EAT; we can ALL protect our families and at the same time demand safer food every time we shop.
Here are some tips:

Many brands have committed to using NO GMO ingredients in their products. PLEASE support them with your food dollars:

* SUPPORT GMO-FREE BRANDS *

* Amy's Kitchen *

* Dr. Bronner's *
* Nature's Path *
* Lundberg Family Farms *
* Eden Foods * (& BPA-free cans)
* Nutiva *
* Organic Valley *
* Uncle Matt's *

~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~

Click to enlarge

The following "natural" and "organic" brands are owned by corporate ag companies that don't want consumers to know they're hiding GMO's in their so-called "healthy" products. They are fighting attempts to label products that contain GMOs. They aren't concerned that they are likely endangering your health and they don't deserve your money or loyalty.

BRANDS TO BOYCOTT --->

* Kashi *
* Silk *
* LaraBar *
* Muir Glen *
* Horizon Dairy *
* Cascadian Farms *
* R.W. Knudson Farms *

These brands ALL oppose GMO labeling!

If they're proud of the label, why hide ingredients?

If you see these company names on the labels of your food you can be certain there are hidden ingredients that they do NOT want consumers aware of. Maybe it's GMOs they don't want you to know about. Maybe it's the source of that 'natural' color (bugs are a common natural colorant). Maybe they don't want you to know your 'ground beef' has 'pink slime' filler. The point is, do you really want to spend your money with a company that isn't concerned with accurate labels on the food you eat & feed your family? Because there's really only 1 reason any company would spend millions of dollars fighting labels; they KNOW labels will hurt sales.

Big Ag/Bio-Tech Brands & Companies
* Monsanto * ConAgra * Bayer * Cargill * Dow * Du Pont *

* Syngenta * ADM (Archer Daniels Midland)

~ * ~ KNOW GMOs ~ * ~

---> WATCH a 2 1/2 minute video about the new research

---> LEARN MORE about GMO Foods

<--- LOOK for the "Non-GMO Verified" label when you shop.

---> "LIKE" the Non-GMO Project on Facebook for the latest news.

---> DOWNLOAD - and use the FREE
"Non-GMO Shopping Guide"

---> BUY ORGANICS whenever possible. According to US National Organic Standards rules, the USDA organic seal verifies that irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms (GMOs) were not used.

---> Contact Congress and tell them what you think they should do about GMOs in OUR food supply.

---> LEARN about Cancer Prevention

ABOUT THE STUDY:
The "Food and Chemical Toxicology Journal" in New York published the results of the research, which was conducted by a team of scientists led by molecular biologist Professor Gilles-Eric Seralini and supported by the independent research organization, CRIIGEN.

Copyright Disclaimer

♥ ~Mamó

Herbal Flea Repellent

noreply@blogger.com (BohoMamó) — Wed, 12 Sep 2012 19:17:00 +0000

This Summer's heat and drought have contributed to many areas of the country experiencing flea infestations where they are usually little more than an occasional nuisance. Our own dogs have been ravaged by the little beasts that were previously unknown to them. Of course I don't want to threaten our pets' health with any toxic OTC preparations, so it's herbs to the rescue.

Toby ~ our Fox Red Labrador

Fleas should be taken seriously because they can actually be deadly to small dogs and puppies, and even larger dogs can be adversely affected by the anemia fleas cause by sucking blood from their host. The constant itching can also lead to irritated skin & open sores. It is not pleasant.

Fleas must be attacked on all fronts at the same time and the whole routine may have to be repeated several times depending on how bad the infestation is.

Start by removing and washing the pets bedding, there's no need for hot water or special soaps - fleas will drown in the wash cycle regardless. If your dog sleeps with you, wash your bedding, also. If your pet regularly hangs out on a certain rug wash it or if it's too large treat it as carpet.

Next every floor and piece of furniture needs to be thoroughly vacuumed (fleas & their eggs are often found in cracks and crevices); make sure to empty the debris outside and directly into a trash bag that can be closed immediately. After the initial removal, treat the carpets by sprinkling with a mixture of 2/3 baking soda & 1/3 salt. Ideally you should add a few drops of Cedar or Eucalyptus oil. Leave this on the carpet at least over night, up to 48 hours is even better. The mixture dries out the flea's ecto-skeleton and it dies. When vacuuming the second time use a new bag to get maximum suction; if using a bagless type make sure all the filters are clean & empty the container often. Make sure to remove this debris from your home & property as soon as possible. Vacuum every 2-3 days for 2 weeks to ensure all eggs & adults are removed.

Lastly, give your pooch a nice long bath. Start with the head and work your way back to the tail. The key part is in the rinsing; it needs to be thorough enough to remove as many fleas as possible. Start with the head and be sure to spray water against the natural nap of the hair, otherwise the fleas will just hang out close to the skin. After rinsing pour a 50/50 solution of vinegar & water over you pet; don't rinse it off). (* NOTE * vinegar WILL kill plants, including grass) After towel-drying, be sure to remove the wet towel immediately to get rid of any fleas that may have survived.

The herbal flea repellent can be used on pets, but protect their eyes when spraying near the head & ears. (I drape a washcloth over my hand & hold it above his eyes) Spray liberally, but not soaking wet. Repeat several times a day until you no longer see active fleas. You should see immediate results, but don't be tricked into thinking you're in the clear. As long as it's warm and humid you'll have to be diligent about taking steps to make your home and pet un-inviting to the little pests.

Personally, I'm not a big fan of air conditioners, but heat does make fleas more active, so if it's an option, you should consider it. Allowing your dog to hang out in the basement (where the floor is cooler) is another good idea. Definitely don't leave pooch outside for long periods, especially in warm weather. Adding vinegar to your pet's water bowl is another option (1 Tablespoon per gallon). I regularly feed my dog garlic, which also helps make him less appetizing to fleas.

I remember reading an article where the author suggested tying small herbal sachets on a pet's collar, but I don't advocate that for the simple reason that dogs' sense of scent is much more sensitive than ours. I'm sure the sachet would work, but your dog might find it very irritating. In fact, placing herbal sachets throughout your home will help repel many pests, (I use a combination of crushed and dried Rosemary, Basil, Oregano, Thyme, Cloves, Cinnamon, and Bay leaves. Place a spoonful in the center of small square of cloth, tie it closed with string and dab some essential oil [Mint, Clove, Cedar, Lavender, Lemon & Eucalyptus are all good choices] on the outside and place them throughout the house, the closer to the floor the better. Every couple weeks or so roll the pouch between your hands to release the scent and spritz with water or dab another drop or2 of oil on the cloth)

If your yard is infested it should be treated, too or the fleas will hitch a ride on Fido & be right back in the house. One solution is to keep your yard wet for several days (that's worked for us), also keep your grass cut and keep strays out. There are several herbs that can be planted to discourage fleas from wanting to be near your yard. Rosemary, Lavender, Oregano, Thyme, Sage and Basil all have a reputation for repelling 'bad' bugs; plant them (in containers or in-ground) around the perimeter and near entries.

This spray is also a great mosquito repellent for you and your dog whenever you're outdoors. A squirt to the back of the neck and a few squirts to your legs will last a couple hours.

If you like walking in the woods with your pooch rub some coconut oil on his belly and groin area then spray all over with the herbal repellent. Pests won't (or can't) bite through the oil & the spray will also stick to the oil, helping the scent last longer.

Mamó's Herbal Flea & Mosquito Repellent

Put 2 cups of water in a small sauce pan. Add 2 handfuls each of dried, crushed Rosemary and Oregano, 10 small, fresh Basil leaves, 1 handful of ground Cloves and two 4" Cinnamon sticks broken into pieces (or a handful of ground). Simmer gently for 30 minutes, stirring often. Turn off the heat & let it cool completely. Strain through a coffee filter or cloth when slightly warm. Pour the herbal liquid in a 16 oz spray bottle, add 10-15 drops of Cedar, Lemon or Eucalyptus oil, (or a combination of them) and fill with bottled water. Use on pets, people, bedding, carpets, clothing, doorways or anywhere your pup hangs out.

=============================

------> FLEA FACTS <------

* There are about 2000 varieties of fleas

* The adult flea's diet consists solely of fresh blood

* Female fleas can lay 5000 or more eggs over their lifetime

* The eggs take from two days to two weeks to hatch

* A flea can jump vertically up to 7 inches and horizontally up to 13 inches

(source: * http://en.wikipedia.org/wiki/Flea *)

♥ ~Mamó

Meatless Monday Fresh From the Garden

noreply@blogger.com (BohoMamó) — Mon, 27 Aug 2012 09:57:00 +0000

I have so thoroughly enjoyed the garden these past weeks that I nearly forgot the best was yet to come: the EATING! Creating delectable delights like this is 1 of the simple pleasure of gardening.

I was inspired by a photo on the "Growing Organic, Eating Organic" Facebook page and decided to serve up my version for "Meatless Monday". (FYI, that's a global campaign to encourage folks to eat less meat to improve their health and the health of the planet) We usually have several meatless nights each week, for economic reasons as much as the loftier goals

I'm not really sure this qualifies as a recipe, but here's how I created my masterpiece. First of all, this should be put together on individual serving plates. I used this white dish because it makes a better presentation (for the camera) than my dark plates. I started by rubbing several cloves of roasted garlic paste on the bottom of the dish. (I try to keep a couple heads roasted and chilled in the fridge at all times because we love it, if you're not a fan, simply omit it) Next I poured in a little balsamic vinegar and olive oil.

Click to enlarge any photo

Lay all the tomato bottoms down at once so they can soak up the V&O. We used Romas, but use whatever you have, including the greens and herbs. I used thinly sliced Cucumber and green Bell Peppers and a Basil leaf on each one, along with a slice of Mozzarella cheese. Next I sprinkled fresh snipped herbs over the tomato tops (Thyme, Rosemary and green & purple Basil). Salt and pepper to taste and drizzle with a little more vinegar and oil. That's IT! One knife, 10 minutes and dinner's done! We used big hunks of crusty bread to sop up the dressing, but wedges of pita bread was an option, too.

I garden just for the dirt of it; but this is a very tasty bonus, indeed!

♥ ~Mamó

Health Benefits of Rosemary and Tomatoes

noreply@blogger.com (BohoMamó) — Fri, 24 Aug 2012 22:25:00 +0000

~ TOMATO ~

Contains 14 Phytonutrients & Antioxidants, Vitamins C, E, Beta-carotene, & Manganese

Improves:
Blood, Bone and Heart Health

Helps Prevent:
Obesity, Neurological Diseases, and many Cancers (Prostate, Pancreatic, Bladder, Cervical and Breast)

~ ROSEMARY ~

Contains more than 2 dozen Phytonutrients & Antioxidants

Improves:
Digestion, Memory and Blood Circulation

Helps Prevent:
Heart Disease, Alzheimer's, Cataracs and Hardening of the Arteries

♥ ~Mamó

The Amazing Oak Apple

noreply@blogger.com (BohoMamó) — Thu, 23 Aug 2012 07:05:00 +0000

I love learning new things! And today I was amazed by what the stately Oak tree towering over my house taught me about insects!

Click to enlarge

In addition to being pelted by acorns recently, we've been bombarded by these mysterious polk-a-dotted red fruits, for lack of a better word. They're bigger than the acorns and up on the branches I can see them hanging, but in their still-green form. I've been perplexed; I've seen a lot of Oak trees and never seen these strange little berries. I asked my neighbors, but they were equally stumped.

Well, this girl's favorite word is "Why"; so the search was on and it actually took a bit to find the answer, but find it, I did! Apparently these odd pods contain the larva of the tiny, non-stinging Gall Wasp. The female wasp lays her egg (near the stem) in a young Oak leaf along with a hormone that instructs the tree to form the "gall". The larva survives on the plant material inside until Spring when it emerges as an adult. Isn't that AMAZING??! The tree actually grows the pod around the egg and provides the environment needed to produce a new wasp; I love it!

Click to enlarge

I never heard of such a thing, but apparently there are at least 200 species that use Oak trees to form galls (my dictionary's definition of gall: "Abnormal swelling of plant tissue caused by insects, microorganisms or injury") Heck, I didn't even know what a gall was! And since the galls don't harm the tree, it seems like a lovely and natural symbiotic relationship. I love learning about those:) ♥ ~Mamó

More info here, here and here.

Beautiful Bounty of Tomatoes

noreply@blogger.com (BohoMamó) — Mon, 20 Aug 2012 06:48:00 +0000

Tomatoes are not only delicious and nutritious, the are absolutely gorgeous!! This is some of the beauty we've been blessed with the past few days.... (click for a larger view)

Roma Tomatoes

Beefsteaks and Romas

Blushing Beefsteaks

Anyone need a cucumber??!

* BEST FRIENDS * Sage, Purple Ruffles and Italian Basil, and Roma Tomatoes

♥ ~Mamó

Caring for Cast Iron Cookware

noreply@blogger.com (BohoMamó) — Sun, 19 Aug 2012 09:02:00 +0000

Cast iron cookware is one of the safest and healthiest containers for cooking almost any food. The most common objection to using it is that food sticks to it, but it shouldn't, and it won't if you use & care for it properly.

* The 2 most important points to remember about cast iron *

Moisture is the enemy & never use high heat

Proper care begins with a conditioning process known as 'seasoning'. It's simply a way of baking on a non-stick surface that should last through many, many uses. If food does begin to stick or if the pan shows signs of rust, it's time to re-season it. New cast iron usually needs to be 'seasoned' before use, although pre-seasoned pans are becoming more common. (note: having now purchased 2 of these 'pre-seasoned' skillets, I'll point out that I was not pleased with either for the simple reason that the coating tends to flake off into the food. I ended up removing the factory finish & re-seasoned both pans)

'Seasoning' is a process that provides a safe, non-stick surface. It isn't done with each use; only when pans show signs of wear.

~ CAST IRON SEASONING METHOD ~

First, thoroughly scrub the pan (and lid) using fine sandpaper, steel wool or salt and a soft rag (it's your choice to use water with this step or not, I usually do). Put some muscle into it and scrub inside and out until the surface feels very smooth and there are no signs of rust.

My grandpa used to simply put a 'bad' pan in the campfire or wood-stove for several hours, burning away problems rather than scrubbing

Next, wash the pan well with warm soapy water, rinse thoroughly with cool water and dry completely (I usually put it on a warm burner or oven for a few minutes after wiping away excess water).

When the cookware is completely dry, apply a coat of high quality shortening to the inside and a very thin coat on the outside, but don't put any oil on the bottom. Wipe away most of the excess from the interior, but not all of it.

Place the cookware on a rack in a 225F degree oven for about an hour (set lids on the rack, don't cover pans). After an hour, turn the oven off and let the pans cool. (this step can be done with pans on the stove-top using very low heat, but don't heat lids on the stove-top) When finished you should see a nice shiny surface that will prevent any food from sticking, even eggs!

There is no reason to use high heat when cooking with cast iron and doing so can actually cause food to stick because it breaks down the 'seasoning' surface. Always start with a very low setting and increase only if necessary.

~ REGULAR CLEANING METHOD ~

After cooking with cast iron, do NOT use soap to clean it and NEVER put it in a dishwasher. (again, because it will ruin the oil-based, non-stick surface) Instead, simply rinse thoroughly with warm (not hot) water while wiping with a soft cloth. If some bits of food are sticking, use salt or a stiff brush to scrub them away. Don't scrub too hard, especially the bottom because you'll scrub away the 'seasoning'. Try to do this quickly; the less time the pan is exposed to water, the better.

If you have a big mess, put a spoonful of oil in the pan and add just enough water to cover the bottom of the pan; heat until just simmering, remove from heat. As soon as it's cool enough to work with, pour out the water/oil mess, add a little salt and quickly scrub away any remaining food; wipe with a soft cloth until clean.

Rinse thoroughly with cool water and dry completely (again, I do this on a stove-top burner or warm oven for a few minutes after wiping away excess water).

While the pan is still a little warm, coat the interior with a thin layer of oil, wipe away the excess and store it in a cool place. (NOT in the drawer under the oven) Moisture is cast iron's enemy so be sure to store it in a cool, dry place with the lid off. I store my pans upside down to prevent dust from gathering on the oil finish.

NEVER store leftovers in cast iron, the prolonged exposure to moisture will break down the finish & cause rust to form.

Even with proper care and cleaning, cast iron needs to be re-seasoned occasionally; maybe once or twice a year, maybe only every 2 or 3 years, depending on how often you use it and on how well you care for it.

I've used this method for a couple decades and love my cast iron, but of course there are other methods. It's pretty easy to find reasonably priced cast iron cookware at garage sales and re-sale shops, and no matter how gnarly it looks, you can give it new life and luster at a fraction of the cost of new. If you'd like new ones or can't find the size you want second-hand, Lodge and Wagner are popular American made brands that offer a wide variety of styles and sizes.

With proper care, cast iron cookware will last a lifetime or longer.

♥ ~Mamó

Mamó's Choc-Lo-Nut Skillet Cake

noreply@blogger.com (BohoMamó) — Wed, 15 Aug 2012 08:15:00 +0000

~ Mamó's Choc-Lo-Nut Skillet Cake ~

~ A simple, yet decadent, old-fashioned treat!

~ * ~ ♥ ~ * ~ ♥ ~ * ~ ♥ ~ * ~

~ Grease the sides of a well-seasoned 10" cast iron skillet. Add:

3 Tblspn Butter
3 Tblspn Brown Sugar
Pinch of Cinnamon
3/4 Cup Coarsely chopped Walnuts

~ Cook over low heat until butter is melted; turn off heat, stir and spread evenly in bottom of skillet.

~ In large bowl combine:

1 Egg
1/2 Cup packed Brown Sugar
1/4 Cup White Sugar
4 Tblspn Butter

~ Beat vigorously until smooth. Add:

1 Cup Flour
5 Tblspn Cocoa Powder
2 tspn Baking Powder
3/4 Cup Milk

~ Mix well and pour over nut mixture.

~ Bake at 325 degrees F for 40-50 minutes or until cake springs back when touched lightly. Remove from oven.

~ Carefully center a serving plate over the (VERY HOT!) cake pan and using thick oven-mitts (or something similar) hold the pan and plate very tight together and VERY carefully invert the cake. (flip it all upside-down) Remove the pan & if any nuts remain, scrape them onto the cake.

~ Sprinkle the cake top (which was the nutty bottom) with 1/4 cup semi-sweet chocolate, carob or butterscotch chips. (optional)

~ Cool at least 30 minutes before slicing.

~ Fancy serving suggestion
Add 1 teaspoon pure vanilla extract and a pinch of sugar to 1/2 pint of heavy whipping cream; shake vigorously until frothy and thickened. Pour enough cream onto each serving plate to just barely cover the bottom. Place a warm slice of cake on the puddle of cream, garnish with a few fresh raspberries.
Indulge in decadence!

♥ ~Mamó

Top 12 Ways to Maximize Garden Space

noreply@blogger.com (BohoMamó) — Mon, 13 Aug 2012 19:31:00 +0000

Probably one of the most searched garden phrases on the web is "How do I maximize space?" In part, it might be because so many of us are attempting to grow more of our own food without the benefit of a big garden plot or farm, but I think it's also because a garden is an investment and we naturally want to maximize our profits.

I don't think there has ever been a time when I didn't wish for just a little more space to grow just a few more goodies. There are some pretty common 'tricks' that most gardeners utilize, but every garden has its unique challenges; being imaginative is always the key to getting the most out of the space you have.

There is no single tried-and-true tip to increase the bounty harvested from a garden, except maybe to increase your knowledge of what works and what doesn't; this is my list of 'what works' for me. Try implementing some of the following strategies in your garden and if you don't already have one, now might be a good time to start a garden journal to track your observations. (even jotting notes on a calendar can be helpful)

SOIL-The single most important factor to any successful garden is soil. We all have some type of dirt in our yards, but we must create soil that is loose, alive and healthy enough to sustain the nutrient demands of a garden. The best way to do that is to mimic nature by continuously feeding the dirt a wide variety of natural materials that will add nutrients and bulk as they break down (decay). For me, compost is a must have, but my garden also gets a huge boost from adding dried and crushed leaves, grass and straw throughout the growing season. Creating fluffy, fertile soil is a year-round process and the more you put into it, the greater your return will be.

COMPOST-It is often called 'Black Gold' because compost will ensure rich, fertile garden soil and healthy soil means higher yields from healthier plants; you simply can't have too much compost. Composting isn't nasty or complicated and there are so many ways to do it that even apartment dwellers can cash in on this FREE treasure. Find a composting method that works for your circumstances and JUST DO IT!
* BONUS * pallets are free and make great compost bins. I actually found a pallet crate and I'm going to attempt some extended duty out of it by converting it to a mini-greenhouse for Spring and Fall.

RAISED BEDS-The benefits of creating raised beds are numerous and well-proven: less watering and weeding, better drainage, ability to plant closer together, soil that remains loose and fertile with no digging or tilling, easily adapts to shade cloths, fencing or a trellis. In a nutshell, gardening in raised beds means higher yields in less space, with less work, less water and much more enjoyment from your garden.

MULCH-Nearly every plant benefits from a good mulch. It protects soil from wind and water erosion, helps maintain a more consistent soil temperature (which makes happy roots), it reduces evaporation and can nearly eliminate weeds. All of that adds up to happier, healthier and more productive plants. My favorite mulch is a combination of dried, finely crushed straw, grass and leaves, but there are numerous great mulches; the best ones will decay into your soil and nourish your plants. I like to use small stones over a plant-based mulch in my containers.

GROW UP-All vines can be grown on a trellis so choose vining varieties whenever possible; save ground space by growing vertically. Many people don't consider growing things like cantaloupe, watermelon or squash because they are known space hogs, but it actually takes very little ground space to nourish a vine or 2 that will produce wonderfully on a trellis. When planning your garden choose indeterminate tomatoes, pole beans and increase variety and yields by trying new items that will grow up, on a trellis. (place trellis' on the Northern edge of your garden or raised bed so they don't block the sun)

EAT YOUR LANDSCAPE-Incorporate edibles into your landscaping; try purple basil in a flower bed, line a path with creeping thyme, create a living privacy screen with any vining plant, grow edible flowers to dress up salads, beverages or ice cubes, fill bare spots with things like carrots or parsley whose frilly, green leaves add a nice contrast to a flower bed or border

CONTAINERS-Just about anything can be grown in an appropriately sized container. Tomatoes, potatoes, and hefty vines will flourish in a large burlap or mesh bag, herbs, lettuces and scallions in a window box or small pot, etc. Let your imagination run wild when considering containers and be sure to take advantage of walls, fences, patios and rooftops. (scroll down for some inspiring photos)
* CONTAINER CAUTION * I've seen many web articles suggesting really cute ideas for container gardens, but I garden organically to avoid toxins and many of the pictures I've seen show veggies and herbs growing in plastic (pop bottles, milk jugs and even bags) When plastic is exposed to heat, light or water it breaks down, releasing the chemicals it is made of, in this case, directly into the soil intended to nourish your plants. It is NOT a good thing. Try to choose natural, untreated materials for containers that will grow food; wood, glass, clay, cotton or non-porous metal

FERTILIZER-Don't fear fertilizer! Growing organically doesn't mean you never use fertilizer, but you should choose wisely. Compost is a great fertilizer, but every garden can use an extra boost now and then, especially if your soil is young (less than 2 or 3 seasons) Just be sure to choose food grade products that are labeled as being organic or wild-harvested. (I've had good results with store-bought, composted chicken poo, there are many others) Manure is a great fertilizer, but it must be composted (or at least a year old) if adding it directly to your garden soil. Fresh manure can be added to your compost pile, but NEVER use ANY manure from carnivores (dogs, cats, etc) as it contains pathogens that may not break down by composting. (some experienced composters consider this a 'bendable' rule;)

IGNORE RULES-Most seed packets offer instructions meant for people who garden in long rows. Ignore the spacing recommendations if you garden in small spaces or raised beds. Most plants need good air circulation, so don't overcrowd them, but fill your ground space by planting slightly closer together and fill empty spots with herbs, edible flowers, greens or even root crops.

CROP EXTENDERS-There are numerous ways to extend your growing season such as using cold frames, green houses (even mini or portable ones), starting seeds indoors, or using a thick layer of mulch in early Spring and late Autumn. Many herbs and greens can be grown indoors under 1 or 2 grow-lights, too. Increasing the number of weeks or months spent actively gardening means increased harvests, too.

USE IT OR LOSE IT-Learn how to use and preserve your harvest. Most gardeners love sharing their bounty, but sometimes we are simply over-run with something that we don't know what to do with. Do some research when planning your garden to grow an amount that meets your family's needs and also learn how to dry, freeze or can anything you won't be eating fresh. Another idea is to check out your local farmers markets; it might be a fun and productive way to use your extras (this tip is not meant to deter anyone from sharing their bounty freely; always give generously wherever there is a need)

GO ORGANIC-To me, this is the most important choice any gardener can make. By committing to organic growing practices you'll be creating and maintaining a balanced Eco-system which provides optimal growing conditions and ultimately increases the bounty harvested through the seasons. It's the best, healthiest choice for you, your garden and Mother Earth.

Oh, what the heck! I'm feeling generous; let's make it a 'Baker's Dozen' with tip #13:

Our free and clean compost bin

GROW MORE HERBS-This is really part of growing organic, but it deserves its own spotlight. Strategically planting the right herbs for your area and garden can repel damaging insects and also attract the beneficial bugs which helps keep your plants healthier and increases your pollination levels which ultimately results in a greater bounty harvested from your garden. Have you ever heard the phrase "Roses love garlic"? The reasoning behind it is spider mites can decimate a rose bush, but spider mites hate garlic so they avoid it and the nearby roses. Wikipedia has a pretty awesome list of plants (mostly herbs) that repel all types of pests.

♥ ~Mamó

Easy Pea Trellis

noreply@blogger.com (BohoMamó) — Sun, 12 Aug 2012 23:03:00 +0000

Last year's Sunflower stalks make an excellent trellis for Peas.

The Billion Dollar Reason to Save Your Seeds

noreply@blogger.com (BohoMamó) — Sun, 12 Aug 2012 18:33:00 +0000

Do you save seeds from your crops? Do you purchase organic seeds for your garden? Or do you wonder why it matters? Considering that most retailers have only a tiny display of organic seeds compared to hundreds of conventional ones, I'm guessing there are a lot of folks who haven't given the subject enough thought.

One of the biggest reasons we eat a mostly organic diet is due to GMOs. (also known as GM and GE, meaning Genetically Modified or Engineered organisms, in this case seeds) As explained by the Institute For Responsible Technology:

"A GMO (genetically modified organism) is the result of a laboratory process where genes from the DNA of one species are extracted and artificially forced into the genes of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans."

While Monsanto, DuPont and others may claim the process is good for farmers and will help feed the world (GAG!), the recent verdict out of the Eastern District of US Federal Court tells a different story. And there is no surprise to see the billion reasons why these agri-chemical companies fight for the right to poison us.

GMO crops and foods have been banned in countless countries, yet the FDA doesn't even require labeling these Frankenfoods! Do you believe you have a right to know what you're feeding your family? It's not like this is a minor problem; GMOs are in nearly ALL processed food (mostly in the form of corn and soy) and are even in our fresh fruits and veggies. According to IRT:

"Currently commercialized GM crops in the U.S. include soy (94%), cotton (90%), canola (90%), sugar beets (95%), corn (88%), Hawaiian papaya (more than 50%), zucchini and yellow squash (over 24,000 acres)."

It is a true testament of our broken food system that these crops were ever approved because the fact is there has NEVER been ANY testing done to prove these lab creations are safe for human consumption!! The tests now being conducted on animals are proving to be our worst nightmares come true.

GM foods have been "linked to toxic and allergic reactions, sick, sterile, and dead livestock, and damage to virtually every organ studied in lab animals."

Preppers and survivalists are big fans of saving seeds, but every consumer in America should be paying attention and educating themselves on the importance of eating a GMO-free diet. For our family that starts with the food we grow in our garden.

Learn more and download the Non-GMO Shopping Guide.
Check out our page of "Useful Links" for resources and more info.

♥ ~Mamó

How to Make Winter Compost

noreply@blogger.com (BohoMamó) — Sat, 11 Aug 2012 02:22:00 +0000

Compost is such an important component of successful gardening that you simply can't have too much. (and it's FREE! I love FREE ) But many people who live in Northern areas give up making Black Gold in the Winter, falsely believing that it can't be done. Tsk-tsk! Of course it can! With a few adjustments and a little planning almost anyone can make compost during all but the harshest conditions.

An open compost pile won't generate enough heat during the Winter because it is exposed to the elements; you'll end up with frozen garbage in the Spring. As is often the case, I look to the old-timers for inovative answers and it turns out, people have been burying foodstuffs to create fertilizer pretty much ever since they stopped wandering and started growing their food. The method I have used successfully many times is pit-composting, although I'm sure there are others, too.

There's no new-fangled rocket science here; it's basic earth-science. Only the top 18-24 inches of earth freezes in the Winter, it's the reason water lines are usually burried aproximately that deep. It's also how geothermal heat, cooling and water systems work; the ground remains a constant tempeature (about 40 degrees F) I live near the Great Lakes on the 45th parallel line and we generally have snow on the ground from late November through early March and pit composting has never failed me.

To build a Winter compost pit choose an area that recieves at least 6 hours of sun, more is better. I use my garden beds because the soil is easy to remove and I store it in buckets or leave it in a pile to refill the hole in the Spring. Until it freezes I add shovelfuls of this soil each time I add materials to the pit, along with the usual yard waste and generous amounts of straw. (I'm a huge straw fan;)

If you have a large family that will be making lots of additions then you may need several pits because a large pit may not heat up sufficently to break things down. My garden beds are usually 2-3 feet wide and I like to make my compost pits about the same length and about 2 1/2-3' deep. Some people line the inside walls with boards or styrofoam; I never have. I usually use a sheet of wood for the cover, but keep in mind your critter situation and choose an appropriate cover that is slightly larger than your hole. Wrapping your cover with black plastic can help capture more of the Sun's heat, also. (some people may need to keep the snow removed for this to work;)

Your pit doesn't need to be an exact size or have perfectly straight sides; it's just a pit full of decay, after all;) And the method is pretty much the same as for above ground composting; add a wide variety of materials, occasional moisture and as much natural heat as possible, from the Earth and the Sun. You can mix it occasionally if you want, but it isn't necesary as long as you aren't adding huge amounts of only 1 or 2 materials.

To start my pits I simply put a few inches of crushed and dried straw, leaves and yard waste in the bottom and I keep more of those items available to add throughout the Winter each time I add household waste. These pits don't usually get as much natural moisture, so I make sure to add liquid household wastes or a bucketful of hot water once a month. (a pit doesn't need near as much water as as open pile because less moisture is lost to evaporation) We collect our trash in a big coffee can, kept in the fridge, and add it to the pit once a week. I cover it with a layer of my dried materials and top it with a shovelful of dirt and replace the lid. When the pit is filled to within a foot of ground level I add enough dry materials to fill it and cover it with dirt (or a lid if the dirt is all frozen). Then I repeat the process with another pit that I've already dug out.

If you have a good variety and large amount of yard waste in the Fall you can build, fill and cover your pits all at once. Be sure to add your materials in layers and wet them down as you add them. Add a couple shovelfuls of dirt or compost every few layers and cover with dirt, boards or other secure items.

I usually stir my pits starting in early Spring then remove the compost when I'm ready to plant the bed, refilling the hole with a thick layer of crushed dried materials (leaves, grass, small sticks, etc) in the bottom followed by the soil removed in the Fall mixed with new compost. If I find anything that didn't decompose I simply use it to start the new Summer compost pile.

That's all there is to it!

Natural Recipe For Healthy Pets

noreply@blogger.com (BohoMamó) — Fri, 10 Aug 2012 20:46:00 +0000

Over the years I've received a wide range of reactions when I tell people I don't feed my dog 'dog food.' He eats what is often referred to as a natural or canine diet, meaning, in his case, a diet of raw chicken, fruits, veggies and grains. I started feeding this way shortly after I got him because at the time there were massive recalls of nearly every brand of commercial pet food. (it was laced with a plastic by-product originating in China and was killing pets all over the country) I continue to do it because I believe it is the healthiest food for my dog.

Several people have asked me for advice on making the switch and normally I'd do the easy thing and share a link to a great website with all the answers. The problem is, just as with natural health care for humans, 'all' the answers aren't found in any 1 place, and much of the info needs to be adapted to your personal situation.

As an example, some sites suggest to not feed grains to dogs and with further research I've discovered that many dogs are allergic to both wheat and corn. Those are both main ingredients in most commercial dog foods and are often the cause of scratching and skin problems. Some of the 'high-end' pet foods use brown rice as their 'filler' grain instead. Ultimately, I would guess there is no real need for a dog to eat grains. And if I were a rich person, my dog probably wouldn't either. But the fact is, I am a poor person, so about 25% of my dog's diet is rice because I'd rather use that as a 'filler' than 'kibble' (dry dog food). In addition, I know of a local woman who has been making, using and selling a totally vegan dog food for many years. It consists of dried oats, grains, veggies, fruits & herbs and you simply add hot water and mix. Bottom line: I did my research and made a decision that works for us.

The thing is, there are always lots of opinions, so filter out stuff that doesn't seem logical and make a plan that works for you. I used digestive enzymes for about 6 months when I first made the switch, but I don't believe it is absolutely necessary. I took about a week to make the change, each day increasing the amount of the new food while reducing the old kibble. The actual quantity of real food a dog needs is much less than the amount of kibble they might be used to. Real food is dense with nutrients and takes time and effort for their bodies to digest. Unlike kibble which is a ground mash of inedible by-products baked hard and when washed down with water simply expands in their gut and exits quite quickly.

I noticed as soon as I switched my dog's diet that he drank much less water and my 'Dog-man' (a friend of a friend coaching me into taming my first big dog) told me there's 2 reasons for that; 1, beyond being dry, kibble has lots of salt which makes dogs thirsty and 2, with a natural diet they get most of their water needs met through their food. Makes sense to me.

One of the biggest reasons so many dogs are over-weight is lack of exercise, but exercise also helps their digestion; like your mama says, 'it keeps you regular.' I can't imagine feeding a dog a dense, high-nutrient diet and then letting him be a couch potato! I provide at least 30-45 minutes of exercise twice a day (brisk walking, playing ball/fetch, romping in the woods). I don't allow any hard exercise 45 minutes before or after eating.

I can't really tell anybody what will work for your pet, but I'll give a break-down of what I do and suggest looking for a holistic veterinarian in your area to work with. First of all, keep in mind I have a VERY BIG dog, about 110 pounds, so the amount of food he eats is likely much more than your dog will need.

Toby ~ 1 year old

Here's my testimonials. I adopted Toby when he was 6 months old and he weighed 70 lbs, but he wasn't over-weight. He is a pure bred Fox Red Lab that I rescued from life on a chain and he comes from some big parents. At first, I fed him el cheapo dry dog food and he ate (and crapped!!) like a horse! I'd never owned a big dog and soon sought help getting control of the quickly growing and totally out-of-control monster. Along with really good training advice, the Dogman taught me the basics of a natural diet and I still follow his method fairly close, partly because I have a lot of respect for him and partly because my dog has eaten this way for 5 1/2 years and is very healthy. Dogman, by the way, has trained search and rescue dogs for many years and has a large pack of his own that all eat a natural diet.

My second testimonial involves a German Shepherd that I have fostered several times over the years. Each time he came to me over-weight and with raw patches where he'd scratched and chewed his skin. Three times he came to me in that sad condition and 3 times I brought him back to good health with a natural diet. His skin problems showed almost immediate improvement and over a few weeks his coat would be beautiful again and he'd slim down with exercise and real food. It was nothing less than impressive.

If you want to make the switch to a natural, healthier diet for your pet (cats can do this, too) I'd suggest reading as much as you can (search 'natural canine/feline diet') and pay the most attention to the 'don'ts'; some of them are universal and very important for your pet's good health and long life.

So, here's my routine for my dog:

* * 2-3 cups mash in the morning and 5 chicken thighs (2-2.5 lbs) at night * *

Mash consists of cooked brown rice mixed with finely chopped veggies and fruits and occasionally, other foods. (1/2 rice & 1/2 veg/fruit) In the wild a dog eats this type of food out of the gut of it's prey, so you're trying to simulate that. Their teeth are designed for ripping meat from bone, not chewing vegetables, so chopping is very important. A food processor works great and you can chop a couple days worth and keep it in the fridge. If you don't have 1 you'll have to get good with a knife because chopping is very important for digestion. Mash varies quite a bit as I tend to feed him whatever we have on hand as far as fruits and veggies. I always try to get some kind of greens in every day, but the main goal is to feed a variety and keep it balanced. (just like people;)

* * General list of foods that I feed my (110 pound) dog * *

(* PLEASE NOTE * When I mention amounts ALWAYS remember the amount other dogs eat will be much less, unless you have a larger breed, then you'll need to adjust up instead of down)

RAW MEAT (NEVER feed cooked meat OR cooked bones!!! This is almost always the first questioning objection I get because many of us have been drilled with the warning to never, EVER give a dog chicken bones, which is absolutely true if you're talking about cooked bones. Raw is normal for carnivores, which dogs and cats are. Ever see a cat ask for his mouse or bird to be cooked? Ever watch a wolf at meal-time on a nature show? Raw meat is NORMAL; dried, grain-based nuggets in a bag is NOT)

* Chicken thighs-any cut is OK, but dark meat is best and for Toby thighs have a good meat-to-bone ratio, are a manageable size & usually cheap (*note: the Shepherd I cared for had a jaw much smaller than my Lab's, so I'd usually cut his thighs in 1/2)

* Turkey/chicken necks
* Ostrich
* Buffalo
* Lamb

* Organ meats-I know people that feed these, personally, I don't. Mostly because they aren't very good for people (the liver, for instance, filters toxins from the body, eeeww!) so I doubt they can be very good for my pooch.

Some people prefer to grind their meat and bones in a meat grinder or if you are EXPERIENCED, use a very sharp knife to cut it in smaller chunks. There are also meat processors that sell ground chicken mix just for pets and I have used it, but I'm not sure I'd recommend it unless you can be certain exactly what they are grinding up. Traditional pet food has some really nasty stuff ground into it and I don't want those things in my dogs diet so I feed whole chicken parts.

Sometimes very young or older pets need ground food and you can purchase ground turkey and chicken in most grocery stores (sometimes frozen), but you will need to supplement with extra calcium which bones provide and won't be in the human grade ground meat. Egg shells, almonds and many greens are other sources of calcium. Chicken or turkey necks are another easier-to-chew option.

VEGGIES/FRUITS:

I always try to use fresh, but in a pinch canned or frozen will work, too. Most fruits can be fed in chunks as treats. My beast will actually pull apples from a tree and munch away;)

Cabbage
Carrots
Broccoli
Cauliflower
Greens
Apples
Bananas
Pears
Berries
Melon
Legumes (canned beans: black, kidney, pinto, etc)
Nuts/seeds/peanut butter (NEVER macadamian nuts!)

GRAINS:

* Brown rice-It's easiest to cook up a whole bag in a big pot & keep it in the fridge; instant brown rice works in a pinch; I never use white rice

* Oats-once or twice a week I add 1 cup of uncooked oats to the mash (I semi-cook it before feeding by adding boiling water and letting it cool)

* Flax seed-1 tablespoon twice a week in the mash (I use ground brown flax)

EXTRAS:

* Eggs, raw with crushed shell-1 or 2 twice a week, mixed in w/grains (shells have needed calcium)

* Yogurt-1/2-1 cup mixed in w/grains, 2-3 times per week, helps control yeast & aids gut flora. (my dog has huge floppy ears that are a perfect breeding ground for yeast so I feed him yogurt regularly. If stinky ears aren't a problem for your dog you probably don't need it)

* Garlic-1 clove chopped, 2-3 times per week, good preventive medicine & helps repel fleas

* Digestive Enzymes-I used these for about 6 months when I first switched Toby's diet. Some people use them daily, I haven't used them in a few years, they're available in pet stores or on-line.

* Probiotics-As with people, some people swear by them; others, not so much.

* Echinechia & Milk Thistle-I open a capsule of each & add to mash a couple times each week

FOODS TO AVOID:

* Regular dog food (it's very hard on their digestive system to switch back-n-forth)

* Cooked food/plate scraps (except grains)

* ALL pork (bones & meat)

* Beef (bones are good, but meat should be raw and VERY limited; many dogs are allergic)

* Wheat & corn (many dogs are allergic, which is often the cause of skin problems, most dog foods have both as CHEAP main ingredients)

* Dairy (cheese, milk, butter, ice cream)

* Sugar, chocolate & junk food in general

* Processed human food (no twinkies, whoppers or fries!!!)

* Macadamia nuts

* Pigs ears & rawhide bones/chew toys

* 'night shade' plants:

potatoes

tomatoes

peppers

egg plant

The Cost Factor

I definitely think it's cheaper to feed a natural diet if you shop smart. I always check to see which store has chicken thighs on sale (in the big packages, which are usually cheaper) and stock up for a week or 2. Don't be afraid to switch it up; sometimes they have crazy sales that offer boneless/skinless breasts cheaper than thighs and when they do, he might eat those for a week. Eating 5 thighs (2-2.5 lbs.) per day costs about $2-2.50 a day (at 99 cents/lb) and the cost of rice is pennies a day. A head of cabbage is about a dollar and will last all week. Everything else is pretty much food we all eat & his portion is pretty minimal and often consists of parts we wouldn't eat (like he gets more broccoli stalks than flowers, he eats the core of apples/pears) And as I said before, my dog weighs about 110 pounds; most dogs won't need anywhere near that much food. I would guess a medium dog would eat about 1-2 cups of mash and 2-3 thighs; a small dog or cat probably 1/2-1 cup of mash and 1 thigh or a chicken neck. (chicken necks are easier for small jaws and usually don't need to be cut up)

The worst thing about feeding this type of natural diet is that it leaves very few kitchen scraps for the compost pile!

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* For general holistic pet care on the web, I like Dr. Karen Becker, she is on Facebook and also has some good videos on YouTube. This is 1 about conquering yeast and skin problems.

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* * MEDICAL DISCLAIMER: I am not a doctor or veterinarian, nor do I play one on TV. I am also not an over-paid celebrity pedaling drugs for the benefit of Big Pharma. I do NOT offer medical or professional advice of any type! I am simply a human being sharing my experience and opinion. (I'm also not a dog or cat;)

* * This statement is made to appease the FCC and other dictocrats