One more way to join the movement to reduce plastic bag usage...Washable Produce Bags!

No more plastic bags in the produce aisle or the refrigerator.  Take the produce bags with you when you visit the food market (along with reusable shopping bags, of course), and place your organic produce in them.  To keep the food market, farmer's market, or garden produce fresher longer, place the bags directly in the refrigerator.

Washable Produce Bags are also:

• Reusable
• Made from recycled material
• Machine washable
• Dry quickly
• Store easily
• Durable
• Economical
• Reversible
• And the packaging is also a bag!

Keeping your greens....well, GREEN!

Learn more about Stacy Walters, RKT at www.fittogarden.com

Gardening involves a tremendous amount of lifting, carrying, and reaching.  Spending time in the garden is definitely a great upper body workout! 

Before heading out to the garden, complete three gentle stretches that will hit the wrists, arms, shoulders, and chest muscles.  Body awareness and good posture will keep bones and joints in proper alignment while gardening so that muscles are recruited and used properly.

1.  Wrist Extension

Extend both arms straight out in front of shoulders.  Point fingers to the sky and gently pull back with the opposite hand.  Hold the stretch for 20 seconds and switch sides.

2.  Triceps

Begin this stretch by reaching back with the right hand to touch the right shoulder.  Use left hand to assist the right elbow upward.  Keep both shoulders down.  Hold the stretch for 20 seconds and switch sides.

3.  Chest, Biceps, and Shoulders

Stretching the chest and front of the shoulders, clasp hands behind the back with palms facing in.  Keep chest and shoulders open and gently lift arms.  Hold the stretch for 20 seconds.

Complete the entire upper body warm-up process in just five minutes.  Two minutes raising body temperature by setting up gardening tools and walking around the yard, and three minutes performing the stretches.

Enjoy the garden!

Learn more about Stacy Walters, RKT at www.fittogarden.com

Watch this episode of Soul of Green on Next TV, featuring the owners of 3G Applied Technologies, the brains behind the wiring of the Museum of Science & Industry Smart Home, the eco-friendly house of the future.

Learn more about Bianca at ConsciousLivingTV.com

A good pesto begins with fresh organic basil.  You don't need a green thumb to grow your own basil, it's easy!  Basil is an annul herb that can be planted in organic vegetable gardens, containers, or hanging baskets. It needs well-drained, rich soil and does best in sunny locations. Soil that has been mixed with organic compost will help ensure vital, fragrant herbs.

As a companion plant, basil will help protect tomato plants by repelling fruit flies, aphids and spider mites. It also protects against the nasty tomato hornworm.  I have found that my tomatoes have a delicious basil taste when the herb is grown in proximity. Pruning the sides and tops of the plants frequently, every 2 – 3 weeks, will encourage a bushy plant and maximize production. Pinch the tops directly above two small leaves, leaving enough foliage for continued healthy growth.

Basil is a wonderful source of vitamins K, A, and C, iron, calcium, manganese, magnesium, and potassium. Basil is a heart healthy herb, working to prevent free radicals and build-up in the arteries. The magnesium helps blood vessels to relax encouraging blood circulation.

Try this simple pesto recipe and take advantage of the health benefits of organic basil.

Ingredients

3 cups fresh basil

4 cloves fresh garlic

3/4 cup grated Parmesan cheese 

1/2 cup olive oil

1/4 cup roasted or raw pine nuts

Salt and pepper 

Directions

Pulse pine nuts and garlic in the bowl of a food processor or blender.  Add basil and Parmesean cheese.  Slowly drizzle in olive oil while mixing, blend to a smooth paste.  Add salt and pepper to taste.

Use the pesto as a marinade, with grilled veggies, instead of pizza sauce, in omelets, in white lasagna, and on pasta.

I split the leftover pesto into four servings and popped them in the freezer for a ready-to-go meal in minutes.  I'm also excited to try freezing the leaves directly in ice cube trays now to use while cooking this winter.  The benefits of growing your own organic groceries are endless, enjoy!

Learn more about Stacy Walters, RKT at www.fittogarden.com