I use it all the time to get some extra vitamins. I really like it because you don’t have to use much and nothing else  brings that mellow, rich maple-y taste.

I was at a diner recently and got some pancakes but I made the mistake of using the “pancake syrup” which is mostly high-fructose corn syrup and water, blech. It’s more like candy with sugar flavor and it kills my stomach.  For some reason when it comes to the fake syrups people tend to use way more than needed, adding calories and extra sugar that could be avoided.

If you haven’t had real maple syrup lately, treat yourself to a bottle. It’s pricey stuff but totally worth it. I prefer grade B because it’s darker, richer and has more trace minerals than grade A.

Try using some in place of sugar for a more sophisticated flavor, use sparingly as it’s pretty concentrated.  One of my favorite things to do with it is drizzle a little bit into a tall glass of sparking mineral water for a lovely afternoon drink.

Autumn’s coming and maple syrup’s a delicious way to ease into those flavors.

We know BPA is in plastics, but it’s in other stuff too. Today I’m linking to an article all about BPA in receipt paper. The piece comes from Science News’ website, and was written by Janet Raloff. It’s very complete and goes on to mention other things BPA is used for. Click here to read it.

With all the pollutants and toxins in our environment it’s good to know about them. We no longer live in a time where ignorance is bliss, these days ignorance can make us very ill.

It’s an eye-opening read to say the least. What saddens me is how a mega corporation can sleep at night by making their kazillions of dollars through toxic produce and our own government could care less. Why aren’t the FDA and the EPA all over these guys?

I wonder if the situation would be the same if Monsanto was a little privately owned start up company…

You’ll need:

• An organic cucumber out of the fridge.
• A piece of paper towel or a thin rag dampened and put in the fridge.

Take your cucumber and shred it, save all of it plus the juice and  put it back in the fridge.

1. Wash your face really well, just use warm water unless you’ve got make up on. Don’t dry.
2. Take the shredded cucumber and put it all over your face, it’s easiest if you lie on a towel on your back. You can lay a damp paper towel or rag over it to help keep the mask in place. Tear a hole for your nose so you can breathe easily.
3. Relax, close your eyes and think happy thoughts.
4. Rinse off with cool water after about 20 minutes or when the cucumber is warm. Since it’s messy I do a cool shower to make sure it’s all out of my hair.

Cucumber is an astringent, so it tightens pores and reduces oily skin. This mask will reduce puffiness and dark circles under the eyes. It’ll make your skin feel super soft and  you’ll be loads cooler. It’s the perfect recipe for when you’re spent and need a break.

for you backne sufferers this is fab, you’ll just need more cucumbers and a friend to apply it. It’s also lovely on tired feet, so simple and yet so good.

Try these out the next time you feel the crash and burn coming:

1. Raw nuts (like almonds, walnuts, cashews) are a lifesaver when you need a little push.  They’re also a great source of healthy fats which will keep your skin hair and nails looking gorgeous. A handful is plenty to rev you up.
2. Water! We all need more of it and dehydration makes us sleepy and fat.  No need to add potions or powders, just enjoy it as it is, from the tap.
3. Stretch! Take a few minutes and do some really good standing stretches. This is wonderful especially if you work from a desk. (If you’re shy search out and empty room.)
4. Have a piece of fruit. The natural sugars aren’t nearly as jarring its refined cousin. There’s fiber, vitamins and minerals, no comparison to a candy bar or soda.
5. If you can escape for about 5 minutes take a quick walk and breathe while you’re doing it. Even around the block will help, revving up the circulation will keep you alert for the rest of the day.

Don’t fall for those energy products, they tend to get you so wired you can’t focus and the crash tends to be really bad. They’ll also help to weakent your thyroid and adrenal glands due to all the adrenalin they produce, not good.

Your body is the only one you’ve got, take good care and it’ll treat you well.

You’ll need:

• 1 medium sized sweet onion, chopped.
• About 5 cloves of fresh garlic, minced
• About 2 cups of fresh green beans, cut into 1” pieces
• A cup of green peas
• 1 pat of organic butter
• Pasta- I used orecchiette, it’s small and looks like an ear.  It hold sauces well and It’s what I had. I used half the bag.
• 1 organic very fresh egg
• A handful of flat parsley, coarsely chopped
• Celtic sea salt
• Extra virgin olive oil.

Don’t be freaked out by the long list of directions, it’s easy.

1. Grab your big skillet and put on medium low heat. Lightly drizzle with extra-virgin olive oil.
2. Add the chopped onion and mix well so its evenly coated.
3. Add about a tablespoon of water and let cook on low-medium heat until the onion starts to caramelize, at least 15 minutes. Better to do 30, the more time the better.
4. Add the garlic and let sit over low heat stirring once in a while.
5. Add the butter.
6. Put your salted pasta water on to heat up.
7. While the onions are cooking and the water’s heating up, grab a pot and put in a few inches of water and bring to a boil.
8. Put the green beans in the boiling water for 3 minutes.
9. When one minute has passed, add the peas to the beans and boiling water. Leave alone for the final two minutes after stirring quickly once.
10. When time’s up drain well and shock in a bowl with cold water and ice cubes (This’ll keep the beans and peas a lovely shade of green and not overcook later.) Drain really well and set  aside for now.
11. When you’ve got about 5 minutes before the pasta’s done, add the beans and peas to the onion/garlic mix and mix well. Make sure this is left on low so it can heat slowly and not overcook.
12. Cook the pasta according to directions on the package. When done, drain well and quickly, do not give a cool rinse.
13. Put the pasta immediately back into the empty pot you cooked it in and add the egg but scramble it first. Mix really well then add the greens and onion mixture and mix well.
14. Add the parsley and serve with fresh Parmigiano grated on top. Salt and pepper to taste.

This was a great meal, the egg is totally makes it, it kinda adds a creamy “sauce” to the whole thing, and takes it up a notch. This will be definitely be made again.

It’s bright, fun and filled with some funky (and a few scary) facts. I got it from mymodernmet.com,  click here to check it out, some of the facts are pretty interesting.

P.S. You might want too rethink your fountain soda habit from these kinds of places.

That’s how I feel about the meat and eggs from Grazin’ Angus Acres farm in Ghent, NY.

I’ve been a loyal customer of theirs for over a year now, their products are incredible. Their eggs are sublime, with yolks the color of sunflower petals and flavor not to be believed.  The beef is unbelievable, no need to have anything more than a dash of salt and pepper on a steak. Their chicken has ruined all other chickens for me in terms of  texture and flavor, and don’t get me started on the Bavarian sausages.

How do they accomplish it? By treating their animals with respect and kindness and feeding them a diet nature intended, grasses. The chickens eat bugs and an occasional pumpkin or squash but there’s no grain or corn fed to the animals ever and that makes all the difference.

I spent a few days with them, observing, helping out and  working on the farm. I’ve got lots of farm experience and here’s a few things I noticed:

1. The entire farm smells clean and sweet, not like animals or manure.
2. Chickens tend to be manic because they are prey animals, very jumpy and suspicious. Their birds are inquisitive and friendly, the coolest and most relaxed chickens I’ve ever seen.
3. The steer and cows are chill too.
4. All  the animals are clean with shiny coats, no manure staining or that intense “musky smell.” (The cows and steer have a healthy respect for people and tend to keep their distance, so it’s not like they’re getting groomed, they’re clean on their own.)
5. No manure piles or “lagoons”.
6. No rats or rat holes.

In short, these guys do it right. Their produce will cost you a bit more, but it’s worth every penny. Click here to get to their website.

The only bad news about them is they don’t ship, but they do some farmer’s markets in NYC and in Westchester County.  The website will tell you how and where to find them.

Thank you Dan & Susan Gibson for making meat and eggs safe to eat again and thank you for raising healthy food. Thank you for caring about the welfare of your livestock and treating them with kindness and respect and producing some of the best and healthiest meat out there. Thanks also for being such nice people, you guys rock!

If you hunt them out, tell ‘em the Foodhealer sent you.