Category Archives: Information

Magic Bullet Review

I know many of you have seen the infomercial and print ads for the Magic Bullet juicer.  I picked one up over the weekend after a friend of mine recommended it.  At first I was thinking to myself, I already have a regular blender and a small size hand blender, what will this do for me that the others do not.

At any rate, based on his recommendation, I decided to go down to the local Bed Bath and Beyond and picked up the $50.00 version of the Magic Bullet.  There are two types.  The larger one cost $100.00.

After I picked it up and unpacked it.  I kept thinking how is this going to be different then what I already.

Granted it is nice to have a smaller container to mix your fruits instead of having to use a larger blender but the motor on the thing is not as strong.  If you want to mix ice you need to use a different part that comes with the Magic Bullet.

If you are using frozen fruits, it sometimes sounds like you are maxing out the motor.  The motor is ok but not as strong as my regular blender.  It is somewhat loud.  It gets the job done.  There are some nice cups that come with it that allow you to mix and drink right away.

If I had to do it all over again, I probably would not have brought it.

If you already have a blender then just keep using it.  If you don’t have one then this is a good option.  Especially if you have tight on space.  It doesn’t take up a lot of space and gets the job done.  Its ideal for one to two people.  If you have a larger family then compare the prices of a regular blender with this one and get the blender.  The blender will be stronger and more durable and probably last longer as well.

Well that is my review of the Magic Bullet.

OH by the way, there are great smoothie and green smoothie recipes online so don’t buy the Magic Bullet for their recipes.  There just isn’t that many in the book anyways.

Bean & Butternut Tacos !

Found this recipe a few years ago. My entire family love’s it, plus it’s super healthy for the whole family.Beans and roasted butternut squash make an outstanding vegetarian taco filling. For the best flavor, use fresh, good-quality chili powder and Mexican oregano. Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.

4 servings, 2 tacos each

Active Time: 1 1/4 hours

Total Time: 1 1/4 hours
Nutrition Profile

8 ounces tomatillos
2 cloves garlic, unpeeled
1 jalapeño pepper
1/4 cup sliced white onion
1/2 ripe avocado, diced
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Freshly ground pepper to taste


4 cups diced (1/2-inch) peeled butternut squash
3-4 small dried red chiles
2 cloves garlic, unpeeled, smashed and left whole
1 tablespoon extra-virgin olive oil
3/4 teaspoon dried oregano, preferably Mexican, divided
1/2 teaspoon salt, divided
1/4 teaspoon cumin seeds, plus 1/2 teaspoon ground toasted cumin seeds (see Tip), divided
2 cups cooked pinto beans, drained (see Tip)
1/2 teaspoon chili powder
Freshly ground pepper to taste
8 6-inch corn tortillas
1/2 cup fresh cilantro leaves
1/2 cup finely shredded and chopped red or green cabbage
8 teaspoons crumbled queso fresco (see Note), or feta cheese


  1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
  2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
  3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
  4. To prepare tacos: Preheat oven to 400°F.
  5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, 1/2 teaspoon oregano, 1/4 teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
  6. Meanwhile, combine beans in a small saucepan with the remaining 1/4 teaspoon oregano and 1/4 teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
  7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon 1/4 cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, 1/2 cup of the salsa and cheese. (Refrigerate the remaining 1/2 cup salsa for up to 2 days.)

Make your own organic Shampoo

No special ingredients are required to make your own organic hair products. Many of the items can be found in your store cupboard right now! Eggs, honey, cider vinegar and olive oil not
only make a wonderful salad dressing, but also are great for use on hair to give you smooth, silky locks.Plus much cheaper too !!

Most important thing to remember is that the better quality the ingredients, the better the end result will be.Therefore use the freshest of ingredients wherever possible. The benefit of using certified organic ingredients is that you have the reassurance that the ingredients you are using have been grown without the use of harmful chemicals or chemically derived substances.

Some of the most common ingredients used in homemade hair products are:

6.Coconut Oil
7.Cider Vinegar

Organic Sockeye Salmon

Organic Ingredients for Organic Sockeye Salmon with Bell Peppers and Zucchini ( delicious )

2 (4 to 6 oz each) sockeye salmon fillets

2 green bell peppers, sliced

½ onion, sliced

1 yellow zucchini, sliced

4 garlic cloves, minced

2 tablespoon olive oil

1 tablespoon capers

1 teaspoon thyme or oregano

1 lemon wedges

salt and pepper to taste


Wash the fish in cold water and pat it dry with paper a towel.

Place 1 tablespoon olive oil in a large skillet pan over medium-high heat. Stir in the onion for 5 minutes, add green peppers, zucchini, salt and pepper until they are tender, but not very cooked.

In the same time place 1 tablespoon olive oil in a another large skillet over medium- high heat. Stir in garlic and capers. Season salmon fillets on both sides with salt, pepper, thyme or oregano. Place fillets in pan and cook for 10 minutes cooking to brown on both sides.

Place the salmon on a serving dish, add the vegetables on top, garnish with lemon wedges. Wonderful excellent healthy dinner for 2.

Chicken Enchiladas

Found this incredible recipe, my entire picky family loved it.


Tomatoes and chilies, along with garlic and onion are very popular flavorings in Mexican cuisine and are meld into many traditional Mexican food recipes. many Mexican foods are low in calories and fat, but high in vitamins and minerals. When making Mexican foods, you should use fresh ingredients for the best flavor.

Serves 7-8


2 organic chicken breast, cut in pieces

1 small onion, chopped

2 garlic cloves, chopped

1 teaspoon Mexican Spice Blend

salt and pepper

6 tortilla

1 cup shredded cheddar cheese or feta cheese

1 tablespoon olive oil



1 tablespoon olive oil

1 can stewed tomatoes

3 tomatoes, chopped

1 onion, chopped

2 cloves garlic, minced

4 whole green chiles, seeded and coarsely chopped

chili  (optional)



Coat large saute pan with 1 tablespoon olive oil, add onion, garlic and chicken, Season with salt and pepper and mexican spice . Brown chicken over medium heat, allow 10 minutes each side. Remove chicken to a platter, allow to cool.


Saute onion and garlic in a large saute pan with oil, until tender. Add green chiles , combine and add tomatoes, canned tomatoes, salt and pepper, saute 2 minutes. If you would like more spices add more chili.

Dip each tortilla in tomato sauce on both sides. Pull chicken breasts apart by hand into shredded strips. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filing, place 7-8 enchiladas in oven proof pan with seam side down. Top with remaining sauce and cheddar cheese or feta cheese. I used feta cheese in this recipe.

Preheat the oven to 350 degree F and bake for 10 15 minutes , until cheese melts.

Also garnish with scallion, sour cream or chopped tomatoes before serving, if you wish.

Adding Trees & Garden to Property – Jeff Lowe

One of the beauties of adding fruit trees and a vegetable garden to your home aside from the free source of organic fruits and vegetables is the increase value that it adds to the value of your real estate property.  Having fruits and vegetables will increase the sellablity of your home if done in the right way.  Jeff Lowe, a Chicago Real Estate specialist should know. He is one of the top real estate agents in the windy city.

He recommends that clients plant fruit trees in an area where shade is also welcome.  Pick a fruit that you enjoy because every year you will reap the benefits of it so long as you water it and feed it with the correct nutrients.

Allocating a small area for a vegetable garden is also a great way to increase the value of your home.  Again, it doesn’t have to be something large.  Just something that is easy to manage.  Plant your favorite vegetables like tomatoes and peppers.  Also consider spices and herbs, like basil and dill.  You can also plant small fruits like berrys and strawberries. The garden will give you an endless supply of fresh organic fruits and vegetables.  You can share them with friends and family and guest.

If at some point in your life you want to sell your home, the fruit trees and garden will add extra value to your home.  Imagine buying a home that already has a garden that you get to take over with nice apple, plums, and Asian pears versus a bare backyard.  Those little extras can motivate a buyer, according to Jeff Lowe, to making an offer.



Super rich in omega-3 fatty acids, salmon can effectively reduce blood pressure and keep clotting at bay. Aim for two servings per week, which may reduce your risk of dying of a heart attack by up to one-third.

Eating it raw, like at your local sushi bar may give you a richer source than cooking it.

Cabbage Good Source of Vitamin A

For those of you that did not know, Cabbage is a great source of Vitamin A and C.  So the next questions is how can I incorporate Cabbage into my daily life.

Try an Asian- inspired slaw of shredded cabbage, cashews and a lime and sesame oil- vinaigrette. When wrapped in a perforated plastic bag in the fridge, it can be stored for two weeks.

Food Safety Bill

A sweeping food safety bill that was design to increase government inspection of food supply in the wake of recent deadly food borne disease outbreaks, that originally passed both the Senate and House, could be at risk of not making it into law because of a technically.

So now it must now be passed a second time.  However, this time bill is running into difficulty.  The Bill will not pass unless it gets the support of all Republicans which seem unlikely.


Here is a great way to enjoy your Artichokes.  Try grilling them.  Its easy and very good.

Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.

Its that easy and delicious.