An Interview with Beth Terry: Live life with less plastic.

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Beth Terry, is someone I consider to be an eco pioneer in attempting to rid your life of pesky plastic. She is the woman behind the Take Back the Filter campaign (urged Brita to take back their filters and succeeded) and is a motivator and  inspiration when it comes to living  life with LESS plastic. If you haven’t yet visited her site, Fake Plastic Fish, be sure to do so; it’s filled with tons of knowledge regarding the perils of plastic and helpful tips on living a plastic free lifestyle.

Beth was kind enough to take some time away from her busy schedule to do a little Q & A …

La Mama Naturale asked:

What motivated you to start collecting plastic?

{Happy WW} Tot Fun: Planting an Herb Garden

{Meatless Monday} Curious About Kelp Noodles…

Hola, dear readers!! Hope you all had a marvelous weekend. 

We had a nice one but it went WAY TOO FAST. We added three more chicks to our brood and finally put them into the coop with the hens but separated them until they get bigger (more on that later).

It’s time to share another meatless meal with everyone …

On our last monthly trip to the Whole Foods market, I decided on buying some kelp noodles. I’ve been curious about kelp noodles after reading several posts throughout raw foodie blogosphere. I figured I’d give them a go, so in the basket they went.

At first, I wasn’t quite sure what to think of the translucent yet rubbery feeling noodles.. but once you rinse them off they feel just like pasta noodles. Really! If you have more time you can soak them in water and little lemon juice to bring more life into them and get rid of the packaged flavor.

They have a neutral taste so they take on whatever flavor you mesh them with just like with tofu. The noodles weren’t part of my menu plan so the purchase and the sauce we made for it was definitely on a whim…we ended up making a sauce from the uncook book “Ani’s Raw Food Kitchen” called Garlic Cashew Aioli.

It was really yummy and satisfying. The sauce was creamy like and alfredo and sooo flavorful. I definitely enjoyed the kelp noodle experience and think it’s a wonderful alternative to starchy pasta.  Since the noodles don’t require any heating and the sauce was a simple blend of under 10 ingredients… it was an easy peasy meal to put together.

We served it with cooked asparagus from the dehydrator (2 hrs),  and a yummy green salad  My husband whipped up a quick  vinaigrette dressing that consisted of EVOO, S&P, Balsamic & ACV mix, with Italian spice seasoning for the salad and it was good. Organic raw vegan goodness all around.

I’ve fallen in love with eating uncooked goods off the dehydrator… the asparagus was so perfectly enhanced I’ve been uncooking it that way ever since (including other veggies as well). Who would have thought that I’d be using my Mr. Foods dehydrator so often and lovin’ it.  It was only used twice before I took it out of the dungeon garage just last July.  Experimenting with it and making fun treats has been super fun.  Soon, I’d like to upgrade to one of these babies!

Kelp Garlic Aioli + dehydrated asparagus & yummy green salad = happy honey, tots  and mama!

The only downside to this lovely sea vegetable (kelp) is the fact, it’s packaged in plastic that cannot be recycled.

Other than that…my curiosity filled my starchy needs…AND I’d like to try these variations

Kelp Kraut Noodles

Kelp Noodles in Peanut Sauce

Thai Kelp Noodle Bowl

Creamy Miso Noodle Soup

Mmmm!

What are you cooking or uncooking the kitch this week?

Food Revolution: Shocking!

One of the reasons, we decided on plotting out a garden and growing our own veggies was so we could also enjoy it with our boys (this thought was pre-kids, ftr!;). After conceiving the eco tot the message of growing our own food became more clear; having a garden would also serve as an educational tool. It would allow the boys to learn where our food comes from and appreciate it more.

Enjoying moments, like opening seed packets, breaking new ground, allowing the exploration time as seeds are placed into the earth, watching the garden grow, watering/ maintenance, and the best part the harvest are all ways to learn.

I know this isn’t the case for everyone.  Which is why I encourage signing up for your local CSA , visiting farmer’s markets and local farms to familiarize your children with where food comes from. When they see foods outside of the grocery store it will prompt questions and make for an interesting conversation which is another perfect opportunity for learning. Especially, when they see yellow broccoli or purple kale. Even something as small as an herb garden or compost pile will spark your child’s interest!

I definitely don’t want my kids to be part of a nation where they believe food comes from a box or from golden arches. It’s sad to think we’re allowing convenience to take care of our children rather than teaching them nutritional values and options and better yet… basic fruit & vegetable identification.  I’m not perfect by any means. I don’t always feel like making dinner but in my opinion it starts at the kitchen table.

Did you know March is National Nutritonal Month?

How do you teach your children about fruits and  vegetables?

What did you think?

Reusing a Strawberry Basket

Hello there!

Happy Hump Day! 

Lately, I’ve been in a crazy reuse mood so everything I see gets dissected and often times is recreated into something new. Last week, we bought a 2 flats of organic strawberries. I can hear you now, big deal.  It is a big deal in a sense because those flats come packed with individual plastic containers to keep the strawberries contained. The ONLY part I hate about purchasing strawberries is the pesky plastic green containers. They’re so nostalgic to me, actually. I can remember my grandma handing them to us to forage for the strawberries that grew in her yard and not to mention, all the strawberry shortcakes I’ve eaten … just something about them.

I did happen to notice the recycling symbol on the bottom of them now.Quite honestly, I don’t remember that always being the case. So, big green eco thumbs up!

After eating up all the delicious “super sweet” strawberries the plastic baskets began to pile up on  my kitchen counter top which became somewhat of an eye sore. Yes, I could just toss them into the recycle bin and be done with it; wipe my hands and walk away but lately I’ve been trying REALLY, REALLY hard to reuse things. I have always been good about it but I’m trying to take good to the next level.

Over the weekend, I was preparing a dish and cutting away at some veggies for din-din (and staring at the little green baskets),  … I instantly thought…”garbage bowl” after I scooped up some scraps and needed to find a place for them. They rescued the veggie scraps instantly and it made me a happy camper.

For those of you who watch Rachel Ray, you may be a fan of the “garbage bowl” already… for those of you who do not… well, simply put the “garbage bowl” is for all the food scraps to sit in while you prepare your meal. Granted, her kitchen bowl is twice the size of a strawberry basket but size doesn’t matter here, people. LOL!

It has seriously come in handy for all my kitchen scraps. Especially since most of the kitchen scraps go to the chickens & worms. The green baskets make it convenient to toss in all the waste as you go rather then tossing it into the garbage each time. I’ve been surprised at how much kitchen waste one little basket can fit and remain inside.Even garlic peels stayed inside

Granted, I won’t need that many “garbage bowls” but at least a couple will serve a purpose for awhile. The others are going back to the stand at the farmer’s market so they can be reused. I also have one in use for garlic bulbs! And… I’ve even used one as an Easter Basket (can’t find post with it pictured) for Tristan’s first Easter and will more than likely be doing it again for both this year!!! Just add reused paper stuffing or raffia to fill it up with and it’s ready for eggs or whatever you wish. Oh! and if you notice in the picture above there’s the agave bottle I’ve been waiting on (and the garlic bulbs are in the pic too- swear!).

Next time you get some strawberries reuse the green little basket as a kitchen scrap bowl, you’ll be happy you did!

Here are just a few other things I’m reusing:

* Piece of cotton from prenatal vitamin bottle; will be reused for crafts.

* 2 ice cream sticks; reused for crafts.

* Plastic case a necklace came in; keep my bobby pins inside.

* Very old Malt O Meal box; cut top open and poured baking soda inside for easy pour and no ‘poo regime.

* Plastic shoe case; have several of these in use for misc. crap objects.

* Jar tops; have several of these also for many uses… change holder, picture magnet frame and great for crafts.

Reusing is Rad!

What have you been reusing lately?

{Happy WW!} My Little Kale Chippers!

{Meatless Monday} Syrian Vegetarian Red Lentil Soup

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Hello everyone!

Hope you all had a marvy weekend.

Wow! Can you believe it’s already March ? No, way.

Baby C is going to be a year in exactly one month from today.

Hard to believe.

Alright, time for another {Meatless Monday} edition and you know that means another kick ass recipe!

There’s no denying…

I’m a huge soup lover. I just love soups. I especiallydig easy soup recipes and ones that are versatile.

AND

I LOVE lentils. Brown lentil soup is at the top of my list as far as favorites.

My mom made it a lot growing up and it was always so full of flavor and just pleasing to the tummy.

I request it of her when I’m sick because it’s that good and soothing.

I say GOOD soup for the soul, no?

I’m also a fan of Indian food and I really can appreciate a good serving of dhaal or lentil soup.

All the wonderful flavors of curry, turmeric, coriander…

Mmm!

Last time while I was perusing the bulk section at the market I decided on some Red Lentils.

I came home and found THE. PERFECT. RECIPE.

Simple, yet soooo pleasing and completely full of flavor. The three ingredients of coriander, garlic and salt bring such a tang of flavor to this soup.

It’s 10x better the next day.

Which is another reason why I love soups… they take on a completely different character the next day.

So, last week I prepared the Syrain Vegetarian Red Lentil Soup and am VERY glad I did.

Get your hands on some red lentils – asap!

This recipe is easy to prepare and it’s yummy.

Oh and did I mention it’s meatless? You can’t go wrong.

It’s a no-brainer recipe, too.

Loved it so much so; it’s on the menu again this week!

What meatless dishes are you whipping up?

Let the Liberating Begin: Plant Freedom Seeds!

Howdy! Happy Saturday Sunday!

Gotta luv the weekends, right? So much to look forward to and so much to accomplish. With Spring just around the corner it’s hard not to think about this year’s summer garden and greenhouse plans. All the daydreaming we do of having a xeriscaped front yard (no lawn, hopefully!) with wild edibles planted and where nourishing foods grow is quickly approaching it’s season. We couldn’t be more excited to make this our reality.

You know, become an urban gardener. A freedom gardener, if you will. Liberating yourself from all the corporate muck and dirty chemicals. Why not get down right dirty in your own backyard and produce the foods you need to live on with untainted seeds. The idea of growing your own food to feed your family and possibly community may sound like a lot of work but it also sounds so enticing. Especially, after learning about the true freedom gardeners; the Little Homestead in the City, the Dervaes family in Pasadena, Ca aka “The Urban Gardener’s”. Their little homestead yields almost 6,000 lbs. of  food yearly. It takes a lot of serious motivation and determination to get to where the Dervaes family is but the possibility of getting an urban garden started is far greater.

The hub and I have always had a passion for gardening it’s something that we naturally felt compelled to do since we bought our home almost 10 yrs. ago. Our house sits on a little less than a quarter of an acre and to us that instantly meant we would have room for a garden. It’s funny, because as we live in an area where a good majority of the people sit on more than acre of land – this town is also known for agriculture and farming, yet, not many people, take advantage of their land by growing their own fruits and vegetables. I know gardening isn’t for everyone but for us it just seems like common sense to have a garden and reap whatever benefits you can on your own property. It was just our observation this morning over breakfast. We all have the opportunity basically. Not to mention, it allows us tobe in control of what’s going into our bodies. With all the chemical use within the food and agriculture industry it’s hard to say whether our food is really safe anymore.

So, to say the least… this year we’re committed to green up our yard in more ways in than one.

We’ve been talking about digging up the front lawn to make it more drought tolerant for quite some time now. We believe, there’s no reason why we shouldn’t be taking advantage of the local conservation nursery in our town which sells native and drought tolerant plants. Since we live in the desert having drought tolerant landscape seems more appropriate than lilies and orchids which would require lot’s of watering. Were looking forward to creating a sanctuary with native plants, shrubs and trees etc. that will bring in natural wildlife to enjoy also.

The nursery is having their open house in April and has announced a sale on plants, shrubs, wildflower seeds etc. I’m pretty excited about it. Were pumped to learn more about the native plants and wildlife in our area and start being smart gardener’s. We recently resurrected the wriggley wranch worm bin and replenished it with some mighty fine earthworms (stay tuned for an upcoming post)

Raised Beds

This is our first year attempting  the raised beds, square inch gardening theory. Well, we kinda took a stab at it last year but this is our first “real” attempt.  The hubby built a raised bed about a month ago using reclaimed materials as a tester and so far so good. It appears all of the seeds we planted have sprouted. Yahoo! For the past five years we always turned over the soil and planted directly in ground. It will be neat to see the differences.

I’m happy to say, that we’re ditching the plastic soil bags this year! I did some research and found a quarry in town that carries local ORGANIC humus soil. Score! I was so thrilled to bring home a truckload home the day Ty built the box. Tyler’s parents used the quarry’s soil last year and had such a glorious garden yield. Their garden had a different glow to it then ours that’s for sure. As far as  plastic goes we did use some for wrapping around the box to trap the heat inside which creates a greenhouse effect. I know there’s gotta be an alternative and it’s definitely on the green up the garden list.

After building a bed from wood he built a raised bed from bricks (given to us by a customer who no longer had use for them). He lined the brick bed with cardboard and viola’ it became a new home for some lettuce! My husband REALLY enjoys doing this so I have to admit he does get carried away. It’s his passion so I try not to step in the way. He bought the lettuce from Lowe’s so it could be Monsanto laden… but hopefully living in organic humus it will balance out the negative. Nevertheless, it too is doing well and will hopefully has fresh lettuce in just a couple weeks maybe even sooner.

He also planted some old veggie seeds just for kicks and on a whim one sunny afternoon alongside our driveway (next to a Raspberry bush he bought the same day).  Honestly, I don’t know how great the Raspberry bush will do (let’s hope for the best). As of right now, it’s doing surprisingly well ( all of the rain has been a major benefit). Some of the seeds in the patch alongside the drive away are also beginning to sprout. Yippee!

Speaking of seeds, we planted our first batch of freedom seeds this afternoon! Yes, that’s right, you can get heirloom and organic seeds directly from the Dervaes family…

“Seeds for the people!”

and to save on shipping costs and carbonemissions the hub was able to pick them up. Sweeeet!

Reused seed starter!

What we planted

- Red Russian Kale

- Cayenne Peppers

- Anaheim Peppers

- Red Bell Peppers

- Peace Vine  Red Cherry Tomato

- Valencia Tomato

- Brandywine Tomato

- Cherokee Purple Tomato

-  Aunt Ruby’s German Green (real green tomato’s *squee*)

We still have more tomato seeds to plant and a few other varietys of seeds that don’t need to be started indoors. I’m really, really, excited about 2010’s gardening adventure. Planting pure seeds, free of chemicals; makes me grin from ear to ear.

“The seeds from the Little Homestead in the City are carefully screened for genetic manipulation.…they possess the nutritive properties of old and locally developed strains, based on eatability instead of portability.”

If you have not yet seen the Dervaes family documentary Homegrown Revolution-you can view it here!   Their honest commitment to live sustainably makes me realize how important it is to support their cause and continue to fight the good fight.

I encourage you to “break new ground” and start your own victory garden.

Liberate your yard & get down and dirty doing it. 

Have you started planning your garden?

Read more

The No ‘Poo Method Update!

Hey guys & gals!

I promised you an update on this crazy no ‘poo journey of  mine… and so far it’s been 3 months without using any shampoo. Wow! I seriously can’t believe it. Honestly, nothing feels better than being liberated of having to spend the crazy amount of cashola on a bottle of shampoo goo!

I’ve been playing with the conditioning part of the recipe by allowing fresh herbs and essential oils I have on hand. So far I’ve done peppermint, mint and rosemary. In fact, I just made the rosemary version last night and haven’t cracked the jar open yet. I’m excited. I’ll give it a few more days to infuse. So far the peppermint wins over the mint… and I love mint! Mint alone isn’t strong enough for apple cider vinegar (ACV).

The no ‘poo method doesn’t mean you have to be a dirty hippie type just because you aren’t producing any suds upon washing. I still “wash” my hair. I still work the no ‘poo solutions into my my scalp  as I would with “normal” shampoo. I’m not shy about letting my hair go a few days before washing it out with baking soda and vinegar just to experiment and see what state my hair is in. So far, nothing funky has occurred.  Phew! My hair and face have always been a bit on the oily side so it’s hard to say whether the no ‘poo has really affected the oily factor.

When I say oily… I don’t mean greasy or matty (my hair is really fine). It just has a bit more shine to it.  When I run my fingers through my hair it actually feels great. Going a few days without any routine either shampoo or no ‘poo it usually proves I do need to cleanse my hair unless I plan to dread it….which has actually crossed my mind.

In all actuality, most of my life I grew up with short hair. Just after I gave birth to the eco tot I chopped it off. Lately, I’ve been feeling the need for some change and have thought about hacking it off again.

But, I digress.

I still feel like I’m in the “transition” period. It’s only been 3 months… so maybe some of the oily business will let up… OR NOT! Either way, I’m on this journey for good!

The Routine

When I first started (original post here), I would fill up my pint mason glass with the baking soda and do the same with the ACV in a reused peri bottle. It was a bit of a time killer at first but now it’s part of the routine as with anything else when first learned. I’m still working on figuring out a way of having pre-made solutions without spoiling. I’m waiting on an agave nectar bottle for the baking soda rinse to switch out having glass in the tub. Then I will  have two squeezie tops which makes applying both solutions much easier.

A few months back, I cleaned out our cupboards and saved two Malt O Meal boxes for reuse. I remembered them last week and immediately filled up an empty box with baking soda for the ‘pooing part. Prior to the Malt O Meal box, I was scooping out the baking soda from a plastic bag… gross! At least this way the baking soda is contained and makes for easy storage and pouring ability.

Next, I take the ACV infusion and dump some of it into the peri bottle with water. I like adding in peppermint essential oil too. BUT, not too much or your head will tingle. ALL. DAY. lol! I learned this the hard way. One or two drops is plenty. Believe. I’ll let you know how it goes with the rosemary infusion. I’m hoping it’s heavenly… I think I may just do a rosemary mint combo too!

All in all, a few extra steps hasn’t made this a make or break deal. I still feel like I’m still in the “transition” period. It’s only been THREE months…so maybe some of the oily business will let up at six. OR NOT!

Either way, I’m on this journey for good.

How about you?

Do you no ‘poo?

Hooray for Homemade Hippie Hummus!

Hey there!
How are ya?

Today, I’ve been in the kitch making some fun raw vegan treats (in dehydrator) for the tots but I also made some hummus to snack on. Us hippies… well, we love our hummus. Which is why it’s a staple food around here.  It’s so versatile that you can practically eat it with anything. Serve it with veggies, on a tortilla, with tortilla chips, sourdough bread or even alongside a salad it’s pretty killer stuff.

Here’s what I did today!

I actually obtained this recipe from a friend back in massage school… she made her beans and tahini from scratch. The beans were from scratch but I still had some tahini left… but the next batch I’m swearing to make some homemade tahini! I swear. It’s too flipping expensive not to! Which is the main reason I make hummus in the first place. The guy at the farmer’s market wanted $6 for 4 oz.  … it’s really good but NOT not healthy for my wallet.

Hippie Hummus

(use organic ingredients whenever possible)

• 4-6 garlic cloves (depending on how gah-licky you like it! we <3 garlic!!!)
• 1 teaspoon Himalayan sea salt
• 8 cups of freshly cooked chick-peas/garbanzo beans, drained and rinsed
• 2/3 cup well stirred tahini
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil or to taste
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons pine nuts, toasted lightly

In a bowl or on a cutting board mince and mash the garlic to a paste with the salt. Purée garbanzo beans in a food processor or blender with the garlic paste, the tahini, the lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides, until the hummus is smooth and add salt to taste. Add water, if necessary, to thin the hummus to your desired consistency and transfer the hummus to a bowl.  Divide the hummus between shallow serving dishes and smooth the tops. Drizzle the hummus with the a bit of EVOO  and sprinkle it with toasted pine nuts and freshly chopped parsley.

You can kick up the base recipe a couple notches and add in different fresh herbs and spices. I like sundried tomato or avocado cilantro. Today, I added in what was left in my sundried tomato jar… a little less than 1/4 cup but I usually add about 1/2 cup maybe more depending on taste. The trick is taste testing. Don’t be afraid to dip those fingers in and taste your creation. Double dip if you have to! LOL!

Hippie hummus usually doesn’t last more than a week but I’d say you could safely store this in the fridge for 3-5 days. Our favorite way to eat it is on Ezekiel bread with cukes and a little shake of sunflower sesame, and maybe some poppy seeds sprinkled on it. Mmm!  Enjoy!

What’s your favorite homemade snack?