Grass-fed buffalo, mushrooms and spinach layered with two eggs, …from TwigProductive
Breakfast is crucial! The whole tone of your day is set in place by how well nourished and how well fueled you are. You would never try to drive to work without gas in your car, but most people eat an inadequate breakfast, are starving by lunch. This means that you will over eat or crave carbs because your blood sugar is so low.
You need 2000 calories a day whether you are trying to lose weight or maintain the same weight. This means you should have 1/3 of your calories at each meal. Yes, about 650 calories at breakfast. Bacon or sausage, eggs, coconut milk yogurt and a small amount of fruit makes an ideal breakfast. Then a great low carb, high fat and protein lunch and dinner and you will high energy all day and not experience that afternoon drop in energy.
I have been planting Morning Glories for two years…they never bloomed. When I moved a few months ago I moved the whole vine that I had by the front door. I had it growing up a chain so it was easy to move.
The morning after I slept in the new house for the first time, while still moving…I woke up to a Morning Glories blooming by my front door! My landlord said it was a sign..a great sign that I was meant to be in my new home. I love it here.
I woke up this morning feeling excited about the storm we were having..Hurricane Irene…figured we’d get some great rain. I looked up and as the sun was coming up it was shining through the front window..and I saw the Morning Glories..
I picked Swiss Chard for dinner, first since I moved…plant really took off!
I am delighted with the Malabar Spinach, never heard of it before, ordered it from Neem Tree farms (where I buy my Neem tooth Powder…love it!) It is a delicate tasting green..easy to grow.
I’ll be digging up these sweet potatoes in a month or so…my first! I already have more sprouted, will start another barrel soon. Cool thing about sweet potatoes is when they don’t get enough water, they lie dormant…then start growing again when they get water. Gotta love it!
Strawberries are growing, no berries yet. The onions and herbs have sprouted…will get into growing containers in a few days. The lettuces are about 1 1/2 inch high. Gotta plant more greens; beets, Swiss chard, spinach.
I am thrilled to get the compost going again…1 year to more soil…arrgghh, buying potting soil again, hate it. But I have plenty of compost from the old house for soil amendment, won’t need to buy fertilizer at least. And having the cute little bunny helps with that! Next project is to build him a little run in the back yard..
I think disposable water bottles are an abomination; wasteful and unnecessary… I have been using a Voss water bottle for years now.. But this is a great upgrade and won’t break if you drop it..stylish too!
Because of the species’ stability, hardness and strength, these bottles are made from Phyllostachys Pubescens bamboo (also known as Moso and Mau Tzu). The bamboo is grown and harvested in temperate conditions that allow it to grow to its maximum potential – 90 feet in 9 months! The best part of the harvesting method is the hand selection and hand cutting of the bamboo. This allows maturing and flowering strands to remain flourishing and minimizes the impact on ground soil since no heavy machinery is used. Once cut, the bamboo will continue to grow just like mowing your lawn. This selective cutting process leaves the soil and land in its best possible state.
Where to buy; Bamboo Bottle
Wool slippers handmade from recycled sweaters… non-skid, soft-soled, and they stay on!
The Etsy Store offers these yummy slippers in Lambs wool or Merino Wool in sizes from baby’s to adults…
I am a major coffee fan..love it. I grind my own beans by hand each morning with a Zazzenhaus grinder from Sweet Maria’s..an amazing source for all things coffee; grinders, green beans, anything you can imagine..
I get my coffee from Green Mountain Coffee online; a wonderful deal at $6.95 a pound for organic, fair trade coffee!
Here’s how to make this thick, luscious coffee;
Start with an Ibrik (Turkish coffee pot), some freshly ground espresso coffee.
Using a whisk, mix 9 ounces room temperature water with 2 Tablespoons sugar, 4 Tablespoons coffee, and spices (cardamom in traditional in Turkish coffee but cinnamon or chocolate is also awesome), stirred into the Ibrik. Then place on medium high heat. When foaming starts at the edges of the ibrik, slowly begin reducing the heat. The goal is to keep the coffee foaming, but not to let it rise more than a quarter of its volume. If you turn the gas down too quickly and the foaming stops, just turn it back up. The goal is to foam for 3 additional minutes (5 minutes total time). At 6 minutes total the coffee tastes over extracted, and at 4 it can be thin. The temperature at the end of 5 minutes should be around 167 F.
Swirl the ibrik gently to help the grounds caught in the foam subside. Traditionally the coffee is pored very slowly into the cups to keep the grounds out as much as possible. I personally do not like them in my coffee, so I use a Porcelain coffee cone with a hemp filter in it to strain the coffee through.
0-4% of water mass. I find using half the mass of coffee is just about the maximum to balance the bitterness and really let the acidity shine.
I like the Zassenhaus Turkish mill. Mine is set 3/4 of a turn past French press–the burrs brush lightly when there is no grist.
Our blog is about health, healing and happiness. About living simply, naturally…and luxuriously. With a keen eye toward quality of life, quality of content.
Andrew Paul Williams, PhD Andrew Paul Williams, PhD (writer, researcher, communication consultant, and photographer). Millie Lewis Barnes (Paleo-, Gluten-, and Lactose-Free Chef, Nutrition Coach , Urban Gardener, and Radical Environmentalist). Each has over 25 years’ experience in thier respective fields. Thier zest for life, thier path to healing has led them to share thier knowledge with thier clients for over 30+ years…
Get to know Andrew and Millie here and professionally on thier website- CriterionLiving.com.