HOW TO BUILD A GEODESIC DOME ~ ORGANIC SUSTAINABLE LIVING

I  have this re-occurring dream where I see myself strolling out to our backyard and picking the best tasting, fresh, organic, nutritious, chemical free, non GMO fruit, vegetables and herbs all year-round. 

Then....... I wake up. !!

As you know, my husband and I live in Pickering, just outside of Toronto, Ontario, Canada which translates weather-wise into a climate of months and months of cold weather and snow, making our growing season quite short.

Sustainable Living by growing your own food has so many incredible benefits. The following are just a few........... 

• It is a wonderful way to support the environment. So much of the food that we eat has had to travel long distances to get to our supermarkets.  Just think about all those carbon emissions  as a result of their transport and how that negatively contributes to climate change.  
• It is a wonderful way to support your well-being - Freshly harvested food grown in nutrient-rich soil in your own backyard means that you are consuming more vitamins, minerals and enzymes which means better health for you. Food which has traveled long distances to get to us loses so many of these vital nutrients.
• It has therapeutic advantages; Gardening is relaxing to the mind, requires some physical exercise and the entire process of growing your own food is pleasurable and fulfilling. 
• It reduces your monthly food bill 

So, in an attempt to support our goals of living a truly healthy and sustainable life, I have been researching for quite some time now, a manufacturer/supplier or instructions on how to build a geodesic dome greenhouse  for our backyard. There are many manufacturers out there, but not all have a quality dome structure which will withstand our Canadian winters and snow. You will also come across loads of websites with instructions on how to build one from scratch.

Now you know we love a DIY project and will attempt to build anything ourselves if  at all possible, but sometimes as they say, "you have to know when to HOLD THEM AND KNOW WHEN TO FOLD THEM!"

We decided that we did not want to go the DIY route with this project, by following some obscure directions found on the internet. Our greenhouse will have some DIY elements for sure as we will be constructing it, but from a purchased kit which includes all the necessary materials for a perfect result. 

We want to build this correctly the first time as there really is quite a science to the Geodesic Dome Greenhouse design. 

Firstly let me tell you a bit about a Geodesic Dome Greenhouse as most people have never heard of them. It is a spherically designed greenhouse structure as opposed to the typical rectangular shape like most greenhouses. A Geodesic Dome Greenhouse is constructed from a number of triangular forms made from wood struts and metal hubs and covered by polycarbonate glazing panels which fit together to create the dome shape. The beauty and benefits of this shape are many; the dome can withstand very high winds, the snow slides right off, they are extremely energy efficient and requires little or no heat.

During my research,  I found this incredible company in Colorado called Growing Spaces who have been designing/producing Geodesic Dome Greenhouses for about 25 years.  There are many, many geodesic dome greenhouse manufacturers but in my opinion they pale in comparison to the Growing Spaces dome.

They have a variety of sizes and packages to suit your particular needs. Their smallest greenhouse kit is 15 ft. which includes a covering of UV resistant, shatter-proof polycarbonate glazing panels, a set of pre-cut, color-coded struts and framing. Features like automatic opening vents, solar powered undersoil heating/cooling system, Reflectix insulation, materials for the pond and a shade cloth are included.

Plus ~ for climates such as ours there is a a snowshed entryway that has a door with a window, all hardware, and a 24" foundation wall with structural siding. 

 Here are a few other pics all courtesy of Growing Spaces.

Pretty incredible, don't you think?

Can you see yourself building a Geodesic Dome Greenhouse? 

Can you imagine having your own abundant supply of organic, fresh produce just steps away, in your backyard all year long, even in the winter months?

Can you imagine being truly sustainable and enjoying greater health and wellness?

We surely can!!

Please visit Growing Spaces for more information.

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle.

http://www.soulierdesignstudio.com

RAW BLUEBERRY CHEESECAKE | SLOW MO SUNDAY SERIES | NOVEMBER 16

Happy Slo Mo Sunday!

Photo - Courtesy of Tendenser

It is snowing very lightly here in Pickering, Ontario, Canada.  Looks really very pretty actually! 

Hubby is outside putting up the Christmas lights and packing up the rest of the garden furniture for the winter.  I spent most of yesterday working around the house and I am feeling kind of tired today.  With the exception of a design webinar this afternoon, I really didn't have much on my agenda until I came across a recipe for Raw Blueberry Cheesecake.  It is vegan, raw, gluten free, dairy free, no-bake and grain free. I can't wait to make this.  I have several recipes using cashews to replace cream cheese but haven't gotten around to making them yet and am so curious to see the result.

Looks absolutely incredible!! Cheesecake is one of my all time favourite desserts.

Here is the recipe.  Enjoy!

Raw Blueberry Cheesecake

Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:

• 2 Cups Slivered Almonds
• 1 Cup Pre-Soaked Dates
• 1/2 Cup Unsweetened Shredded Coconut
• Zest of 1/2 a Lemon
• Juice of 1/2  a Lemon

Cheesecake Layer Ingredients:

• 2 1/3 Cups Pre-Soaked Cashews
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon

Blueberry Topping Ingredients:

• 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1/4 Cup Coconut Oil

Directions:

1. First, pre-soak cashews and dates separately overnight.
2. Spray an 8×8 baking dish with a healthy non-stick oil.
3. Place all crust ingredients into your food processor and pulse until dough-like.
4. Add dough into your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly.
7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
8. Layer on top of your cheesecake layer evenly.
9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
11. Serve and enjoy!

This recipe is courtesy of damyhealth.com. There are so many other amazing recipes on this site.

Off to make this Cheesecake ~ I will let you know how it turns out!!

Have a wonderful, relaxing Slo Mo Sunday.

Soulier Design Studio specializes in Sustainability, Eco-Friendly Design, Products and Lifestyle.

Please visit us at 

https://www.soulierdesignstudio.com

YUMMY PUMPKIN MUFFINS | SLO-MO SUNDAYS SERIES | JUNE 15

If you are looking for a new and super easy treat to make for your family on this SLO MO SUNDAY and you like pumpkin, give this fantastic pumpkin muffin recipe a try.

It will certainly fit the bill!

While visiting with my friend the other day, we began talking about recipes and she mentioned this fabulous Vegan website that her Vegan daughter just loves.

My friend raved about these muffins from that website, so I made them yesterday. (Because I added milk to my ingredients as I didn't have soy, the batch I made were not vegan.)

Wow! was she ever right, they are fantastic.  I actually had to hide them from my husband; he couldn't get enough!

Here you go!

First I mixed and sifted the following dry ingredients;

1 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves then the wet; 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk ( I did not have soy milk and used cow's milk. Next time I will try this recipe with Almond Milk) 1/2 cup vegetable oil 2 tablespoons molasses Add the wet ingredients to the dry and mix but don't over mix. Preheat oven to 400°F. Lightly grease a twelve-muffin tin. . Fill the muffin cups two-thirds full.  Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.  Variation Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. Here they are just out of the oven.  Seriously moist and tasty!!

Enjoy!!

This recipe is from the website Vegan Peace.  Please visit for so many more wonderful recipes.

Soulier Design Studio specializes in Sustainability, Eco-Friendly Design, Products and Lifestyle.

Please visit us at https://www.soulierdesignstudio.com

DELISH BAVARIAN APPLE CHEESCAKE | SLO MO SUNDAYS SERIES | DEC 1

Wow!  It is December 1st and Holiday Season is upon us.

Where did this year go??

Do you remember as a child it seemed that from one year to the other seemed like an eternity? I guess we are all sooooo busy with work and our family obligations, coupled with all the holiday festivities that times just buzzes by.

Well, since there are only a few more weeks until Christmas, this may be the last to enjoy a SLO MO SUNDAY before all the hustle-and-bustle and all the shopping craziness begins.

Hubby is vegging on the couch enjoying a movie and a roaring fire and I am baking.  I will be joining him soon!


I have been craving a decadent dessert so I am baking a Bavarian Apple Cheesecake at the moment which I haven't baked for many years.  It was my children's favourite when they were growing up. 

Here it is just going into the oven.

photo | Deborah Soulier
  

I would be happy to share the recipe with you!

Baking/Cooking is a hobby that I enjoy and actually find it rather relaxing and comforting. 

How are you spending your Sunday?

Some inspiration..... Enjoy! 

photo | Burda

  

  photos | pinterest 

Gotta go, the timer is going.  My cheesecake is ready. Have an amazing day!  

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com 

KEEPING HEALTHY DURING FLU SEASON | IT'S A NEW DAY | NOV 27

It seems that everywhere I go lately,  squirrels people are sneezing, coughing and blowing their noses. 

I thankfully, rarely get the flu or a cold and credit my daily juicing for this. Now that flu season is upon us we need to do whatever we can to reduce the chances of becoming ill.

Here are a few suggestions...
 

 Jason Vale, the juice master, refers to this Ginger Shot as his healthy espresso!

This is one juice you just have to start your day with….

INGREDIENTS

• 1/2 Apple
• 1 inch chunk of Ginger

INSTRUCTIONS

It’s really easy – chop an apple in half and cut off a chunk of ginger from the root to taste (Jason recommends roughly a 1 inch chunk) – place both in the juicer.

SERVING

When done, place in a shot glass and drink it down. If you are not awake then this will surely do it!!

TURN DOWN THE HEAT

Do you keep the heat in your house really high?  Lowering the heat even by a few degrees helps.  If the air is too dry then it is the perfect environment for cold viruses to thrive. Lower temperatures and the use of a room humidifier helps to maintain a healthier level of humidity in winter.

A hygrometer is a great tool to buy to measure the indoor humidity. We feel most comfortable with relative humidity between 30% and 60%. If the air is too dry we are more susceptible to germs and if it is too high on a consistent basis is the perfect environment for mold and mildew to grow on your walls, and furnishings.

KILL THOSE BATHROOM GERMS!!!

Replacing your toothbrush regularly will help especially after you have had a cold or flu.  Toothbrushes are a breeding ground for germs. Change or wash your hand towels every three or four days during the cold and flu season and launder them in warm/hot water to kill the germs.

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TRY AN AIR PURIFIER

I love my Oreck air purifier and use it daily.  This air purifier captures things like dust, allergens, smoke, pet dander and pollen particles from the air.  Keeps the air smelling fresh. No need to spray chemical air fresheners, burn candles or use plug in air fresheners which just add more toxic air to your home.

MAKE SURE YOU GET REST

Rest is so important to keep your immune system healthy.  Stress weakens your immune system and by getting at least 7 hours of sleep every night will help reduce stress levels.

photos | google

Hopefully, these tips will help keep the doctor away!

Happy Wednesday!

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com  

DELICIOUS MINTY SUNSHINE JUICE | IT'S A NEW DAY | NOV 12

Yikes!  I just looked out my window and it is very lightly snowing. 

It is dreary, cold and there is no sun to be found.

 

Here is a really great way to add some Sunshine to brighten your day!

 

Minty Sunshine Juice ... Enjoy!

 

 

photo and recipe | Jason Vale Juice Master

 

Recipe

Juicy Oranges x 2 (peeled but with the white pith on)
Dark Carrots x 3 medium
Fresh Ginger Root x ½ cm chunk
Fresh Mint x 4 sprigs
Ice Cubes x 1 small handful

Peel the oranges, remembering to leave the white pith on - as this is where the majority of the nutrients are to be found. Juice the oranges, carrots, ginger and gorgeous mint - pour the juice over ice. Blend for 30 seconds, pour and enjoy.

 

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com

 

 

GHOSTS, GOBLINS AND SPIDER WEBS-HAPPY HALLOWEEN !! | IT'S A NEW DAY | Oct 31

Ghosts, Goblins, Graveyards, Spider Webs....

As I drove through my neighbourhood yesterday, I admired all the homes decorated for Halloween in anticipation of all the little trick-or-treaters.

Wow!! I have some pretty talented and creative neighbours!

It's the time of the year when my husband and I light our pumpkins, switch off the lights and watch all the scary movies on television. Bride of Frankenstein, Halloween, Frankenstein, The Wolf man; all the old Universal Films.

Our pumpkins have been carved and will light up the front of the house, our treats are in bowls near the front door and we happily await visits from the neighbourhood children.  It is so much fun watching all the cute little ones in their costumes as they go from house to house collecting their candy loot.

Unfortunatley, this translates into TONS OF SUGAR.

As I mentioned in my last post, I would share some healthy alternatives for a few Halloween treats that also make perfect additions to a Halloween Party.

Enjoy!!

Mini Peanut Butter Cups

 Ingredients:

1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup all natural, organic peanut butter* (or almond butter or cashew butter)
12 mini cupcake wrappers

Note: I like to use the peanut butter you can press fresh from a container so it’s in its most natural state. If you can’t find that, then look for an organic, all-natural brand. Certain brands you find on the shelf have added toxins and chemicals that are not good for our bodies.

Directions:

1.) Mix cacao powder, coconut oil, and maple syrup in a small bowl until a smooth consistency is formed.

2.) Place a small spoonful of the chocolate into the bottom of the cupcake wrappers.
3.) Add a small scoop of peanut butter to the chocolate and spread evenly.
4.) Top the peanut butter with a small scoop of the chocolate and spread evenly to coat the surface.
5.) Place the mini Peanut Butter Cups in the freezer.
6.) Serve once they are hardened and chilled (about 1 hour).
7.) If you are storing them to eat later, store in the freezer.

photos and recipes | courtesy of Joe Cross

Here is another fun treat that your kids will enjoy making and eating!

Healthy Pumpkin Patch

Ingredients:

  

1 1/2 cups/360 g. cashews

1/2 cup/110 g. goji berries ( I use dried cranberries)
1/4 cup/75 g. rolled oats
2 Tbsp./30 ml. pure maple syrup
2 Tbsp./30 ml. coconut oil
Pinch of Himalayan salt
1 large carrot
1 celery stalk
2 parsley stems with leaves

Directions:1.) Combine cashews, goji berries and rolled oats in food processor and process on high until a fine crumble forms.

2.) Add cashew, goji, oat mixture into large bowl and then add maple syrup, coconut oil and salt.

3.) Mix all ingredients together well until a dough forms.

4.) For half of the mixture, roll small spoonfuls into little balls then shape them into pumpkins (that resemble candy pumpkins) by adding in little crevices with a sharp knife.

5.) Then cut celery into skinny stems, about 1/4 cm. wide and 1 in. tall. Place the celery into the top of the pumpkin with a small leaf off of the parsley stem. TIP: This was easiest when I kept a little stem on the leaf. Then I placed the stem on the middle of the pumpkin and used the celery to stick it in.

6.) For the other half of the mixture, make these into the “carved” pumpkins. First, roll a small spoonful of dough into a ball, similar to the above, then flatten the sides and bottoms of the balls and shape into pumpkins, as you see in the picture.

7.) For their face, slice a thin disc-shape from a large carrot, then use a sharp knife to carve a mini pumpkin face. These do not have to be perfect. As you can see from my picture below, they definitely look homemade but that gives them character!

8.) Stick the carrot face onto one of the flat sides of the pumpkin then add a skinny celery stalk to the top.

9.) Place all pumpkins in the fridge for 30 – 60 minutes before serving.

Who said that sweets can't be healthy??

Wishing you a Safe and Spooky Halloween.

 

photo | Google 

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com 

S'MOREOS - S'MORES WITH A TWIST | IT'S A NEW DAY | Oct 28

It's Halloween Week!

Are you looking for some interesting treats to make?

This post is for all you S'MORE lovers out there.

These are called S'MOREOS.  S'Mores with a twist! They are made with Oreos instead of graham crackers. 

I don't even want to know how many millions of calories are in one bar!

Can you believe that I actually have never, ever had a s'more and am probably the only one left on the face of the earth that hasn't indulged in this ooey, gooey, dessert.  

Truthfully, this treat is not my kind of thing. I am more of a cheesecake kind of gal. Based on the ingredients, it would be far too sweet for me plus I do not eat peanut butter. I prefer my homemade almond butter which you could actually switch out for the peanut butter for sure.

My husband has an insane sweet tooth and has been asking me to make these for him for a while now.  It's the kind of thing you make when you are expecting a bunch of guests over so that these treats are all devoured leaving no leftovers hanging around the kitchen.

As long as this is only a once in a blue moon dessert it is fine.

Enjoy! 

I wasn't kidding was I ? At least a 1,000,000 calories.  Look out hips!!

 photos and recipe | Top with Cinnamon

Stay tuned... this week I will be posting the healthier, more nutritious alternatives to these decadent favourites.

 Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com   

ARE YOU ENJOYING YOUR SLO MO SUNDAY? | OCT 27

Enjoying your SLO MO Sunday?

Some Inspiration...

morning tea in bed | photo - quentin de briey

Ricotta with Honey and Herbs | photo and recipe Baked Bree

Ingredients

• 1 cup Sargento Whole Milk Ricotta
• 1 cup water
• 1/2 cup honey
• 1 vanilla bean
• fresh thyme
• fresh rosemary
• brioche (or other delicious bread)

Instructions

1. You could easily just put some ricotta in a beautiful bowl, but I wanted to see if I could shape the ricotta into a ball. Wrap the ricotta in a piece of cheesecloth. Wrap the cheesecloth around the ricotta and chill in the fridge for an hour or so.
2. Slice the vanilla bean in half. Use the back of your knife to scrape the seeds out. Add the vanilla bean, honey, and water to a saucepan. Bring to a boil over medium heat. Boil for 12 to 15 minutes, it will get thick and syrupy. Let the syrup cool and strain out the vanilla bean. Chop rosemary and thyme.
3. Sprinkle herbs over ricotta. Drizzle honey over ricotta. Toast some brioche, and spread the cheese over the bread.

photo | courtesy of Lands End Development | Houzz

Some Comfort Food | photo -  deliciously daylesford

Enjoy your Sunday!

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com   

 

SUPERB SQUASH SOUP | IT'S A NEW DAY | OCT 18

Happy Friday! I am so glad that the weekend is nearly upon us.

We've be doing some internal cleansing this week with lemon juice, some pure fruit and vegetable juices and salad. Sometimes when detoxing you tend to feel a little tired the first few days when your system is purging toxins.  I am sure you have heard the old expression, "It gets worse before it gets better". 

If you continue on your cleansing journey, once you get past the first few days, you will wake up with endless amounts of energy and feel like you could jump over the moon! (I am not quite there yet)

Today's cleansing recipe is a soup to warm you up on this crisp fall day. 

Enjoy!

photo and recipe - courtesy of Jason Vale

SQUASH SOUP
  

500ml (16fl oz) vegetable stock

750g (1lb 10 oz) squash, cut into cubes

2 red onions, chopped

2 garlic cloves, halved

60ml (2fl oz) live yogurt

1/4 tsp ground nutmeg

Instructions

• Put the stock and 500ml (15 fl oz) of water into a heavy based pan and bring to the boil. Add the squash, onions and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes or until the squash is smooth.
• Drain the vegetables in a colander, reserving the liquid. Puree the squash mixture until smooth, either in a hand blender or with a hand masher (you may need to add some of the reserved liquid to make mashing a little easier).
• Return the squash puree to the pan and stir in enough reserved liquid to reach the preferred consistency.
• Season to taste with nutmeg and cracked black pepper.
• Ladle the soup into bowls and pour some of the live yogurt into each bowl to create a swirl pattern on the top.
• Sprinkle with nutmeg, serve with fresh rye bread and enjoy. 

Why this is good for you

This soup is packed full of potassium, vitamins A and C, folic acid, loads of antioxidants and even some good bacteria. It's easy to make and, like all of these soups, easy on the digestive system

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com 

TURBO SALAD | IT'S A NEW DAY | OCT 17

Happy Thursday Morning!

Continuing on our internal cleansing journey this week, post our Thanksgiving meal, I thought I would also provide a couple of cleansing salads instead of just juices.

Not everyone is into juicing.  The moral of this cleansing story is to keep food choices as simple as possible; giving the digestive track a break for a few days.

Try to avoid processed foods and take out meals, which in itself will mean a huge reduction of sodium, msg, artificial colouring, flavoring and sugar. A reduction of or elimination of caffeine (HUGE HEADACHE if not done gradually) will also be very beneficial.

This TURBO SALAD, one of my personal favourites, is loaded with wonderfully nutrient dense and cleansing ingredients.

Enjoy!!

photo and recipe - courtesy of Jason Vale

Ingredients

• 1 cup rocket leaves (I use organic spring mix/greens)
•  ½ cup watercress
• 1/8 cup red cabbage, grated
• ½ carrot, grated
• ¼ cup broccoli grated
• ½ sweet pepper (any colour), diced
• 4 black or green olives
• Egg cupful of cold-pressed olive oil
• Balsamic vinegar
• 1 lemon
• 1 lime
• Flesh of 1 large avocado, diced into large chunks

Instructions

• Place the spinach, rocket and watercress leaves on a plate or in a small salad bowl.
• Top with the red cabbage, carrot, cucumber, broccoli, pepper and olives.
• Add olive oil and balsamic vinegar and juice from half the lemon and lime.
• Toss together.
• Place the avocado chunks on top and squeeze over the lemon juice from the remaining lemon and lime.

Why this is good for you

This salad is rich in silica, helping the hair, nails, and skin.
The cabbage is superb for many digestive and intestinal problems, such as bowel infections, parasites and colitis, and the broccoli is one of nature’s true super-foods, helpful for high blood pressure, liver problems and constipation.
The grated carrot helps to reduce inflammation of the mucus membranes in the intestines and respiratory tract.

This really is one heck of a power salad!

Soulier Design Studio specializes in Sustainability, Eco Friendly Design, Products and Lifestyle http://www.soulierdesignstudio.com 

SWEET BEET SMOOTHIE | IT'S A NEW DAY | OCT 16

If you didn't see yesterday's post, we have been talking about spending the next couple of days eating simpler foods to give our systems a break after the Thanksgiving Weekend. 

Even if you did not partake in a large dinner this weekend, it is still a great idea to give your digestive system a vacation from time to time.

I've shared with you in another post the benefits of juicing.

Here is another juice recipe that you can try!

Sweet Beet Smoothie 

photo and recipe  - courtesy of Jason Vale  

Deep, dark yet surprisingly sweet beetroot juice blended with creamy soft apple juice, delicate amber carrot juice and then infused with decadent, luscious blackberries. This combination is simply divine and you won’t believe that a juice with beetroot can taste so sublime.

Sweet Juicy ingredients

Apple x 1 (preferably Golden Delicious, but any will do) 

Carrots x 2 medium
Raw beetroot x 1 medium bulb
Blackberries x 1 large handful (or you can use other dark berries fresh or frozen)
Ice Cubes x 1 small handful

How to sweeten up your beets

Juice the apple, carrots and beetroot and pour the juice into a blender along with the berries and ice. Blend for a few seconds and pour into a beautiful glass.

Why Sweet Beet?

Blackberries are notable for their high levels of dietary fiber, due to the way they are composed as an "aggregate fruit" composed of many individual drupelets. These individual drupelets contribute extra skin, seeds and pectin, making them among the highest fiber content plants known.

Enjoy!!!

Soulier Design Studio specializes in Sustainability and Eco Friendly Design and Products http://www.soulierdesignstudio.com 

LEMON WATER HAS MANY HEALTH BENEFITS | IT'S A NEW DAY | OCT 15

Although I did not over indulge this weekend and just had a little nibble of each dish, I still feel like I need to detox. I don't do too well with all kinds of different food combinations. Turkey, dressing, gravy, cranberry sauce, vegetables, pumpkin pie, wine, a few hors d'oeuvres.  Ugh!!!  I just want to simplify my food selections over the next few days.

One of the best ways to cleanse your system is by drinking Lemon Water.  This is one of the first things I learned about 25 years ago when I first visited a Naturopath.

photo - Google

Slice a lemon in half and squeeze both halves over a cup of water. You can substitute a lime also to get similar benefits. Every part of a lemon including the membranous parts and the lemon peel is beneficial for your health.

Here are just a few benefits of drinking Lemon Water

Helps Boost Your Immune System- Lemons are a great source of vitamin C, citrus bioflavonoids, and phytonutrients, all of which aid in increasing your immune system.

Helps Prevents Cancers – Lemons are a highly alkaline food, studies have shown that cancer thrives in an acidic body and cannot survive in an alkaline environment.

Increased Energy- The vitamins and nutrients in lemons help to increase your energy, particularly the high amount of vitamin C. Lemon Water energizes and hydrates the system.

Helps Improve Digestion- Lemon water stimulates the gastrointestinal tract which is why it is most beneficial to drink first thing in the morning on an empty stomach.

Helps Balance pH – Drinking lemon water helps to alkalize your body. Many diseases and conditions have been linked to an acidic body state. For optimal health it is important for your body to maintain a slightly alkaline state which can be achieved by eating alkaline foods.

Helps to Lower Blood Pressure – Drinking lemon or lime water can help lower your blood pressure

Helps Improve Liver Function – Lemon water helps to stimulate and purify your liver. It also helps inhibit the excess flow of bile and increases liver enzymes.

Helps with Detoxification- Lemon water helps to cleanse the body by reducing toxins in the blood. The nutrients in lemons also help to promote the removal of waste materials and toxins as it acts as a natural diuretic.

Helps to Regulate Bowel Movements – Lemon water helps the bowels with elimination of waste and reduces constipation.

Try to drink lemon water first thing in the morning upon waking and then wait at least 15 to 30 minutes before having breakfast in order to get the most benefits of lemon water. To boost the benefits of lemon water, see if you can give up your morning coffee for a few days.  I suggest that you do this gradually over a few days, otherwise you may end up with a HUGE withdrawal headache.

If you want to really give your metabolism a boost try sprinkling in some Cayenne Pepper. 

It will surely wake you up!

Enjoy! 

Soulier Design Studio specializes in Sustainability and Eco Friendly Design and Products http://www.soulierdesignstudio.com