blers, milkshakes and smoothies. Wilted carrots, limp celery, soft tomatoes and droopy broccoli can be chopped up and blended into soups, stews, juices and vegetable stocks. Dish up smaller portions. Smaller portions are healthier


and allow leftovers for another meal. Take home a doggie bag. Only about half of restaurant diners take leftovers home. Ask to have unfinished food boxed in a recyclable container, and then enjoy it for lunch or dinner within two days. Compost routinely. If, despite daily best efforts, food


waste still occurs, recycle it with meal preparation scraps into a nutrient-rich soil amendment. Create an outdoor


t all begins with the dirt. Whether you are growing apples or zinnias, the quality of your crop depends on the quality of the soil. Unfortunately, technological advances, along with consumer demand, have negatively impacted our dirt. Following World War II, widespread use of chemical fertilizers began, gradually supplanting organic fertilizer. The chemicals killed naturally occurring nutrients. Combine that with harvesting food before it is completely ripe; poor or non- existent crop rotation; pesticides, herbicide residue; chemical additives; preservatives; storage; distribution; transportation; and finally cooking, and the result is a weakened micronutri- ent content of our food by the time it reaches our mouths.


Good Dirt is Hard to Find I


by Terri Jesmonth


compost heap, or compost cooked and uncooked meats, food scraps and small bones quickly and without odor in an indoor bokashi bin. “Earth Day—April 22nd—serves as a reminder that each


of us must exercise personal responsibility to think globally and act locally as environmental stewards of Earth,” says Kathleen Rogers, president of Earth Day Network. “Reducing food waste is another way of being part of the solution.”


Amber Lanier Nagle is a freelance writer specializing in how- to articles pertaining to Southern culture, healthy living and the environment.


Data compiled by the U.S. Department of Agriculture indicate that at least 40 percent of Americans routinely con- sume a diet containing only 60 percent of the recommended amounts of 10 selected nutrients. To remedy this deficiency, first step up your consumption of fruits and eat a great deal more raw vegetables. Make your own fresh juices. Fifty years ago it was that simple, but today, with our dirt situation, food supply and lifestyles we need the second component. The fact that our food is also about 10 times less nutritious


than it was 100 years ago makes taking a good whole food multivitamin something to seriously consider. Whole food multi- vitamins are not the same as synthetic vitamins from any of the major vitamin manufacturers. Read those labels carefully!


Terri Jesmonth is a certified Florida master gardener and writer for the Gulf Breeze Apothecary, located at 1177 Gulf Breeze Pkwy. Call 850-677-9340 or visit GulfBreezeApothecary.com.


Healthy Teeth= Healthy Body


“world’s healthiest coffee”


Hidden in plain sight for hundreds of years!


Free Consultation, Free Exam, Free Bitewing Xrays, Free Nitrous


NEW PATIENT SPECIAL:


Integrating art, science and nutrition to create beautiful healthy smiles. The teeth are directly related to various organs, tissues and glands. Dr. Hart believes in the relationship between the health of the mouth and the health of the body. Non-Metal Porcelain Restorations in One Sitting


CALL TODAY AND EXPERIENCE THE DIFFERENCE. Dr. Dayton Hart, DMD •


251-943-2471 MEMBER OF INTERNATIONAL ACADEMY OF ORAL MEDICINE AND TOXICOLOGY


General, Cosmetic and Biological Dentistry 225 W. Laurel Ave • Foley, AL 36535 • DrDaytonHart.com


• the only Coffee made with the "Coffeeberry fruit" • one cup of "Sozo" is equal to a whole cup of blueberries • bold yet sweet taste and full-bodied smoothness


SEE DETAILS BELOW FOR A SAMPLE


New to the Gulf Coast...


To learn more and find out how to get a sample of the Worlds Healthiest Coffee, visit


www.worldsbestcoffeesample.com natural awakenings April 2012 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32