They deliberated and deliberated.A motion was presented to prohibit hydroponic production. It was defeated by one vote. That’s right- vegetables and fruits grown in soybean soup seasoned with chemicals, in sealed buildings, radiated 24 hours a day with LED lights, will continue to be certified organic. The implications are profound. Some say that the deconstruction of organics has begun.
In this video we share some thoughts on this historic event.
Jesse Schwartz PhD President Living Tree Community Foods
Recipe: Vegan Pumpkin Spice Smoothie just in time for fall!
Cinnamon, ginger and nutmeg.
Fall leaves, hot cocoa and pumpkin pie. It’s that time of year!
This is when we all go collectively for all things pumpkin.
If you love the flavor or pumpkin spice, but want to stay healthy over the holidays, never fear.
Pumpkin Spice Smoothie to the rescue!
This delicious, seasonal smoothie can be an alternative to your morning smoothie (it’s a great smoothie to add extra protein to, with your favorite vegan protein powder), or it can even be a healthy dessert alternative on a cozy fall night. If you want it to have more of an ice cream texture, add the almond milk, little by little, until you have just enough to blend and get to a creamy texture. I usually start with 1/2 cup for a thicker ice cream texture. You could also use this as a base for a fun, fall-themed smoothie bowl!
Pumpkin Pie Smoothie
Author: Rachel Carr
Serves: 24 oz Ingredients
1 cup ice
1 cup almond milk
1 Tablespoon coconut sugar (optional)
6 Tablespoons pumpkin puree
1 teaspoon vanilla extract
¼ cup cashews
1 pinch salt
Blend all ingredients together until smooth in a blender.
Garnish with granola and a pinch of cinnamon.
Serve immediately, or keep chilled until ready to serve.
Featured Item: California Olives – Alive & Organic
These California grown black olives are a tasty addition to salads. Cured in salt and then sundried and rolled in extra virgin olive oil and spices. Contains sea salt, organic spices, olive oil. These olives contain pits.
Hemp hearts are a nutrient dense source of protein, essential fats, and antioxidants.
We suggest you add to soup, salad or vegetable dishes. Sprinkle onto cereal, oatmeal or yogurt. Add to desserts. Add to smoothies. Sprinkle onto almond or cashew butter spread on a slice of apple or pear.
Sprinkle in sandwiches or wraps.
Golden berries, also known as Physalis peruviana, is South American fruit that’s highly concentrated with nutrients and bioactive compounds. They can be eaten fresh or dried – they have a delicious “sweet and sour” taste that both adults and kids enjoy. They can be added to any recipe that calls for fruit (fresh or dried), including salads, as a jam, on top of granola or yogurt.
Ziziphus jujuba Chinese date apples are here! Experience their refreshingly pleasant flavor. They’ve been cultivated in China for more than 4,000 years. Jujubes are red outside with a crispy texture, edible skin, and a sweet-tart flavor. Grown for you by Judith Redmond with Full Belly Farms, an outstanding family farmer here in California.
Siberian pine nuts are quite different from the pine nuts you find in stores. They are wildcrafted in a pristine wilderness, the Siberian taiga. This is the most extensive virgin forest in the world. High in protein.
November Victory Garden Sale
10% off this month’s featured items (Remember, if you buy 3 or more of any Living Tree manufactured product, you get an additional 10% off!)
For your delight we have slowly sliced organic sunflower seeds into a butter that goes well on apple slices as well as celery and carrot sticks. Try adding chopped raisins and dates too–what hor d’oevres you’ll make!
Our rare, certified organic Kiawe Blossom Honey is gathered from an isolated Kiawe forest on the island of Hawaii. The deep tap roots of the Kiawe trees have reached an underground aquifer of fresh water that flows down from the volcanoes. This forest is in a desert and no other vegetation has tapped the aquifer, allowing the bees to collect Kiawe nectar of exceptional purity and quality.
It’s easier than you think: How to grow a vegetable garden
(Natural News) Have you ever thought of growing your very own vegetable garden? It may take some patience, but it’s easier than you think. You only need proper planning and knowing which vegetables are the best to plant based on your needs and gardening skill. Growing vegetables can be a fun activity, especially as a way to get the kids to spend time under the sun.
Starting a vegetable garden will work wonders for you – it’s a great way to save money and you won’t have to worry about running out of food. Planting one tomato plant will give you 10 pounds of fruit over the course of a season. Plus homegrown vegetables are almost always better in flavor and texture than the grocery store variety. (Related: 13 Foods you should only buy once… then grow forever.)
As a newbie in gardening, it’s best to start small when deciding what to plant. Plan it carefully, and you will enjoy the fruits of your labor. Here are some things to consider before you grab your garden trowel.
Planning and building your vegetable garden
Before anything, decide just how much food you and your family need to eat, and how many times are you willing to plant for it. Some vegetables like tomatoes, peppers, and squash will bear fruit all year long, while carrots, radishes, and corn produce only once. Next, consider building your vegetable garden in an area that has enough space for all your plants to grow freely. Remember that tight spaces force your plants to compete for nutrients. Some vegetables are happy to grow in containers; in fact, almost any vegetable can be grown in them. Just remember that big plants need big pots.
(Mercola) Systemic neonicotinoid pesticides have made recent headlines for their association with bee deaths, while glyphosate, the active ingredient in Monsanto’s Roundup, has also been the topic of much debate following the International Agency for Research on Cancer’s (IARC) 2015 declaration that the chemical is a probable human carcinogen. A relative newcomer to the scene is dicamba, but it’s quickly earning a similarly ominous reputation as the former two.
Dicamba has been used by farmers for decades, but the release of Monsanto’s Roundup Ready Xtend cotton and soybeans — genetically engineered (GE) plants designed to tolerate both glyphosate and dicamba — prompted its use to become more widespread, as well as used in a different way, now sprayed over the top of the GE cotton and soy, where it could easily volatilize and drift onto nearby fields.1
Monsanto sold dicamba-tolerant cotton and soybean seeds to farmers before the herbicide designed to go with them (which is supposedly less prone to drifting) had gotten federal approval. In 2016, when farmers sprayed their new GE crops with older, illegal formulas of dicamba, and it drifted over onto their neighbors’ non-dicamba-resistant crops, devastating crop damage was reported in 10 states.2
Newer dicamba formulations are supposedly less prone to drifting, but this hasn’t stopped the onslaught of reports of dicamba damage. As of August 2017, an estimated 3.1 million acres across the eastern half of the United States had been damaged by dicamba drift,3 and there’s also disturbing information that the chemical is harming trees.
Disclaimer: The entire contents of this website are based upon the opinions of Living Tree Community Foods, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Living Tree Community Foods encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.