Monday, September 3, 2012

Exercises & Daily Meals - September 3, 2012

Exercises: 20 counter push-ups; 1.5 hours working in yard
Walking - 1775 steps

Daily Meals:
Breakfast - Lemon/Honey/Betaine/Bio - C/Cinnamon/filtered water; 1 Trader Joe's Uncrystallized Candied Ginger;  Dr. Bronner's Fair Trade Organic Whole Virgin Coconut Oil; So Delicious Cultured Vanilla Coconut milk; bacon; banana  - 30.5g

Snack - filtered water - 0g 
Lunch - Ryvita Light Rye Crispbread; Rumiano Habanero Jack cheese; Musco Family Pearls Specialties Kalamata olives; filtered water - 15g 
Snack -  sun tea - 0g
Dinner - scrambled eggs; bacon; thinly sliced beef; raw milk - 18g
Snack - filtered water - 0g

Estimated Carbohydrate Total:

Good Food Articles - September 3, 2012

Recalls -
None found today other than more Daniela Brand Mango recalls.

Articles -
HOW TO: Store Fruit & Vegetables Without Plastic 

Modern wheat a "perfect, chronic poison," doctor says 

More Magnesium: 10 Reasons You Need It!

Your Honey Isn’t Honey

Illustrated History of Heart Disease 1825-2015

Refrigerator Pickled Salad Recipe

I found this recipe here: Refrigerator Cucumber Salad I made it almost exactly the same, but changed the name for mine as I can see this being used for more than just cucumbers.

4 pint-sized canning jars

1.5 large thinly sliced cucumbers
1 large sliced red onion
1 medium sliced bell pepper
1 Tablespoon salt
1 cups white vinegar
1.5 cups organic sugar
1 teaspoon celery flakes
1 teaspoon red pepper flakes
Mix cucumbers, onions, bell pepper and salt; set aside.
Bring vinegar, sugar, celery flakes and pepper flakes to a boil. Remove from heat and add 2 large handfuls of ice. Stir until ice is melted.
Fill jars with vegetable mixture.
Using a funnel, pour vinegar mixture into jars until vegetables are completely covered. Push vegetables down carefully with wooden spoon, if needed.
Store in refrigerator for up to two months.