All Posts Tagged With: "Cabbage"

Surviving in a Contaminated World

Full article can be read on the IMVA site. Don’t miss the excellent videos!

Excerpt:

We have an increasingly dangerous and poisoned world exactly for the reason that the people at the top of the human heap make a lot of money poisoning our world and the people in it and they are not going to tell you about it. The whole idea of poison through the ages was to knock off adversaries without any clear trace back like an arrow in the back gives. What’s the point of an assassin advertizing his dirty deed?
 
Scientists Consensus Statement on the Use of Chemical Dispersants
in the Gulf of Mexico calling for the Obama Administration to
immediately halt chemical aerial spraying in the Gulf region.
 
They have not been warning people about living downwind of a coal-fired power plant or about the dangers of mercury in medicine and dentistry. They certainly have no intention of changing their tune so they will not be warning anyone about the true dangers of oil toxicity and the chemicals they are using to disperse the oil. It looks like certain communities along the Gulf are turning into overly large gas chambers and British Petroleum thinks they care about people. And the Obama administration is allowing it all to go on and history will remember that President Obama did not go down into the Gulf in the early days with the Army, Navy and Marines to stop BP from using Corexit.
 
 

Lead in vinegar

Findings from a November 9, 2009, Environmental Health News report have revealed that many varieties of balsamic vinegar contain trace amounts of lead that are contributing to neurological and other damage in both children and adults. Ingestion of a single tablespoon of vinegar with the highest tested levels of lead was found to potentially raise a child’s blood lead level by 30% while two tablespoons a day would raise it by 55%. Continued

CABBAGE BEAN SOUP

CABBAGE BEAN SOUP  (use as many organic ingredients as you can find)

3 tbs coconut oil
3 leeks, chopped
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 clove garlic, minced
2 cups vegetable broth
1/2 lb green beans
3 cups Italian plum tomatoes, chopped
1 lb green cabbage, shredded
3 cups cooked cannellini beans
1 cup water
Salt and pepper
1 Loaf dry French bread, sliced
Coconut Oil
Parmesan
 
In hot oil, cook leeks, onion, carrot, celery, and
garlic. Add broth. Simmer 10-15 mins. Add green beans,
tomatoes, cabbage. Heat. Add beans, water, salt and
pepper. Cover, simmer until cooked (test by tasting).
Place a slice of bread in individual bowls; drizzle
with coconut oil; sprinkle with Parmesan and ladle soup

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