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I wanted to write this article because of my sincere belief that
everybody in the world should be taking the product I am about to
talk about “Greens First”. This product contains over 49 super
foods and tastes absolutely delicious. I have personally been on
this super product for over 3 years now. I can’t say enough about
it. It is the only product that I can say absolutely positively
works!! And the best part about it is it mixes in water very
easily and you take it once a day first thing in the morning. And
it doesn’t taste like sawdust or make you want to hold your nose
trying to get it down. It is like tasting clear water with a
minty taste to it. It really is a refreshing taste.

I can truthfully say I have not even had as much as a cold over
that time frame. It is an unbelievable immune system booster.
This is the only supplement that I presently take outside of
some protein supplements for snacks and replacement meals. I have
thrown away all my pills, capsules, tablets, and use this for all
my vitamin, mineral, and antioxidant needs. It is the equivalent
of taking in (10 plus servings of fruits and vegetables}daily.
I also cut my cost by over 50% on a monthly basis.

I don’t know about you but there was no way I was getting in 10
fruits and vegetables everyday. I mean once in awhile I would
have an apple or a banana but not everyday. I really don’t
consider myself a fruit eater. I would have salads and veggies
for lunch or dinner but that was about it. I had to do something
to get the antioxidant power that fruits and veggies give you but
I didn’t want to take a pill or physically eat that many
everyday, there was just no way around it.

Since there is a high cancer rate in my family, I started to look
around for an alternative and here it was “Greens First Powder”
It was formulated by a team of doctors and professionals for the
highest quality,assimilation, digestion, and most of all taste.

This product is not sold in health stores, or on the shelf in
super markets. You can only get it thru qualified professional
distributors. I believe so much in the product I was fortunate
enough to be able to have the right to offer this fantastic
product to all my readership.

You owe it to yourself and your loved ones to at least check this
out. For more detailed information you can go to my blog under
recommended supplements. See Below…

Herb Daly jr.
http://HealthAndFitnessConsultant.com

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There are more reasons than ever why anybody with access to a few square feet of the outdoors should grow their own organic vegetables.

You may be shocked at how much of the produce at your local supermarket has been genetically modified. Some estimates now put this at over 50%. While there is no strong evidence that genetically modified foods are immediately harmful to your health, there are no long term studies either. Do you want to take that risk?

Let’s take a look at pesticides and fertilizers. Farmers no longer use crop rotation or natural manures to improve soil fertility, so they are forced to use ever increasing amounts of chemicals to improve yields and multiple pesticides to protect the weakened plants. Pesticides penetrate deeply into the leaves of plants and pestiside residues remain even after you have scrubbed them.

To quote from The Environmental Protection Agency - “Pesticides are designed to kill pests. Many pesticides can also pose risks to people. The health effects of pesticides depend on the type of pesticide. Some, such as the organophosphates and carbamates, affect the nervous system. Others may irritate the skin or eyes. Some pesticides may be carcinogens. Others may affect the hormone or endocrine system in the body.”

Sure you can, and should, buy organic fruit and vegetables but have you seen the prices? Anybody with even a modest vegetable garden can grow healthy organic vegetables at much lower cost than those at the local supermarket. Not only can you grow them at much lower cost, but you can grow them one hundred percent better.

Even the long-keeping vegetables such as potatoes, onions and squash are noticeably tastier picked straight from the home vegetable garden; but when it comes to peas and corn and salad vegetables- well , there is absolutely nothing to compare with the home garden ones, gathered fresh, in the early slanting sunlight, still gemmed with dew, still crisp and tender and juicy, ready to carry every atom of savory quality and taste, without loss, to the dining table.

It is not in price or health alone that home gardening pays. There is another point. Agribusiness has to grow the things that give the biggest yield. They have to sacrifice quality and taste for quantity and long shelf life. You do not. The strawberries on the supermarket shelves may look bright and red and uniform but you will soon find they taste more like the cardboard of their containers when compared to a home grown variety picked straight from the vine.

And this brings us to what may be the most important reason you should garden. It is the cheapest, healthiest pleasure there is. Give me a sunny garden patch in the springtime, give me seeds to watch as they find the light, plants to tend as they take hold in the fine, loose, rich soil, give me succulent and tasty springtime salads. And when you have grown tired of the springtime, come back in summer to even the smallest garden, and you will find in it, every day, a new vista, new pleasures and, yes, new challenges.

Better food, better health, better living — all these the home vegetable garden offers you in abundance. So, turn off that computer, pull out some old clothes and find a spot to dig.

Vince Apps
http://manualofgardening.com

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Cooking from scratch is fun and satisfying. To say that you made it yourself usually generates compliments. When it comes to making soup or stew there is a difference in the way each is made.

For example, soup is a thin watery dish, usually quite clear with vegetables and meat. To make a good tasting soup you first have to boil soup bones. Sometimes it is hard to find soup bones in the big supermarket so I ask the butcher for knuckle bones. I put the bones in a large pot of water with bay leaf, whole allspice, whole peppercorns and salt. I let them simmer for about two to three hours, adding more water if needed. Then I discard the bones and strain the liquid. Now you have the base for vegetable beef soup. I put cubes of beef in and cook for about half an hour. Sometimes a scum will form on top. If that happens just skim it off. Then I add diced vegetables. Potatoes, onion, celery, rutabaga, carrots and tomato are the basic ones I use. Bring the soup to a boil then let it simmer on low heat for two hours. Adjust the taste if you need more salt or pepper It will be delicious.

Stew on the other hand is a thick gravy with meat and vegetables. To make stew, first you have to cube your meat and dredge it in flour seasoned with salt and pepper. Next, brown it well in a heavy pot
with olive oil or your choice of fat. Bacon fat adds a little more flavor. At this time I like to add liquid. Sometimes I use red wine or a beer or two, but use water if you like. Whatever liquid you use make sure to let it cook enough to loosen the tasty brown stuff on the bottom of the pan. Then you put diced onions, celery, tomato, potato, carrots or whatever vegetables you like. Make sure to cover the ingredients with liquid and stir it up good so nothing is stuck to the bottom of the pot. Put the cover on and let it bake in the oven on medium heat for two hours. A bowl of stew and a slice of hot bread is a most welcome dinner on a cold wintry day.

I am a self-taught cook. Most of what I know is remembered from watching my great grandmother, my grandma and my mother. I do not use recipes very often and when asked for one I really have to think about it. You can find more tips at www.pothaven.com.

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