Date: September 14, 2017

How to farm Naturally beyond Organic farming

As our community gets more environmentally cautious they are in search of sustainable farms that have a low damage to our resources such as low water, carbon and chemical footprint.

One of trickiest challenges facing society is how to produce enough food for growing populations without wrecking the environment and local communities. Every day, our planet wakes with nearly 200,000 more mouths to feed and more farmland lost to erosion. There are over 20,000 species of edible plants in the world yet fewer than 20 species now provide 90% of our food. with monoculture and industrial farming our biodiversity is disappearing fast. Even with high resource utilization our farmers who produce the worlds food live in poverty.

By accepting technology and know-how the farmers are on the path of change. They are moving from soil to soil less methods, from conventional to organic or natural methods. Buyers face a number of myths and propaganda supporting methods that are rarely understood.

In current times buying locally and knowing your farmer helps a lot, especially if you can visit their farms for your purchase. Every method of farming has its pros and cons and by interacting with the farmer a better understanding of their environmental impact and sustainability can be understood.

Soil verses Soil-less

Farmer that are growing in soil have to deal with critters and infections associated with the soil. These farmers (organic or conventional) have to use pesticides and fungicides to prevent critters and infection from destroying their crops. They have to also use organic or inorganic herbicide to control weed competition on their farm. In practice soil based organic farmers use around 20 commonly used chemicals in growing and processing  their crops. Organic farmers have to use pesticide more intensively than synthetic ones due to their low effectiveness.

The only difference is that the fertilizer, pesticide and herbicide origin is different. One is  derived from natural resources and the other is processed. In a lot of studies the toxicity and potential – serious health risk are seen in both method of cultivation. For example Rotenone a widely used organic pesticide (extracted from roots and stem of plants) is used for a number of decade and is a known substance used by fisherman to harvest fish as it is toxic to fish. Research has found that this chemical causes Parkinson disease like symptoms in rat. Many bacteria, fungi and plants produce poisons, toxins and chemicals that you definitely wouldn’t want sprayed on your food.

A number of technology have moved from commercially soil farming to soil-less farming such as Hydroponic or Aquaponic. Hydroponic is an established method of cultivation using synthetic fertilizers. The benefit of this method is that there is no competition from weeds so there is no use of herbicides in this method. The drawback is that as synthetic chemicals are used in this process a salt load occurs and the solution is to dump the high concentrate waste into our environment or waterways. The other drawback is that every crop has its own fertilizer recipe so this technology leads to mono-crop on the site. This method is generally performed in greenhouse environment and uses low pesticide and fungicide dose.

The process of Aquaponic  is developing and it uses fish fertilizer to grow the crops. Though the process uses fish manure to grow the plants yet it does not gain Organic Certification as USDA only provides to soil based farming. The other benefit is that as the fertilizer is not synthetically produced it is low in sodium content leading to no salt load in the system and hence the water is not discarded. As Aquaponics is a closed system where plants clean the fish manure and provide fresh water back to the fish, it is a closed system mimicking the nature and hence can also be called a natural method of cultivation. In Aquaponic there is no standard product specific fertilizer recipe so in one farm a number of crops can be grown simultaneously.  The drawback to this method is that upon an infection harsh pesticide and fungicide cannot be used on the crop as they can kill the fish population.

Out of the known methods Aquaponic is one of the most environmentally sustainable method using the least amount of chemicals to grow the crops. The crop growth is three times faster than soil cultivation which could be a solution to the hunger problem on this planet.

Date: April 28, 2017

Glowing Skin with Dark Leafy Green

You can head off a lot of your most common beauty concerns simply by downing the right foods.

Dark leafy greens like kale and Swiss chard “are loaded with beta carotene, a powerful antioxidant that helps repair and renew your skin to give it a youthful glow.

In addition to beta-carotene, it’s brimming with lutein, potassium, fiber and folate which all work to help keep your heart in great shape. Folate is also a vital nutrient for DNA repair so spinach helps to keep your skin looking its best — from the inside out.

That’s right—eating well not only do wonders for your waistline and bolsters your immune system but can also provide some very real get-gorg benefits, such as smoothing wrinkles, giving hair a glossy shine and strengthening flimsy nails. “Your diet directly affects your day-to-day appearance and plays a significant role in how well you age,” says Joshua Zeichner, MD.

The smart approach, Dr. Zeichner says, is to create a plan that includes what he calls “the building blocks of healthy skin and hair”—nutrients, minerals and fatty acids—as well as antioxidants to protect your body from damaging environmental stresses.
On the long list of this leafy green’s nutrients are vitamin K (it promotes healthy blood clotting, so the blood vessels around the eyes don’t leak and cause Walking Dead-like shadows) and loads of iron. “Insufficient levels of iron in your diet can cause your skin to look pale, making it easier to spot blood vessels under the skin,” explains Howard Murad, MD, associate clinical professor of medicine at UCLA.
No matter your age, it is possible to revitalize your skin and hair and return to your former, youthful glow. You can transform your skin and hair, but this kind of transformation must come from within, from the key supplements that you take regularly each day in a synergistic program.

Date: April 21, 2017

Green Juice for Healthy Body and Glowing Skin

According to the USDA, the average American eats just half of the recommended amount of vegetables every day, and only 10% of what we do get down is dark green.

Green juices are a great way to get in your recommended servings of fresh produce, especially if you have a hard time fitting in loads of broccoli, kale, collards, or cucumbers in your everyday diet. Most green juices pack two servings of fruits and veggies into each bottle, so they’re a healthy way to sneak in nutrients if you’ve been slacking on salads lately. But keep in mind that juicing does strip produce of dietary fiber, which is found in the pulp and skin of produce and aids in digestion, regulates blood sugar levels, and keeps you feeling full longer. So whole foods are still the optimal way to ensure you’re getting plenty of fiber in your diet.

As a general rule, stick to green juices made mostly with leafy greens, which are much lower in sugar than fruit-based options.Try juicing your own juice instead of purchasing from the store.

If you have the option to purchase green leafs that are farmed without chemical fertilizer and toxic herbicide and pesticide then juicing fresh preserves all the enzymes vitamins and goodness. If you do not have the option to purchase fresh and juice then look for the nearest fresh juice or health store that could make you one. If you have to purchase a store brand then look on the label for cold pressed juice as this method extracts juice by first crushing the fruits and vegetables, and then pressing them to squeeze out the highest juice yield, all without using heat. This produces a drink that’s thicker and has about three to five times more nutrients than normal juice. As the cold pressed juice do not have preservatives once open consume it within one business day of opening.

People who drank juices (fruit and vegetable) more than three times per week, compared to less than once a week, were 76 percent less likely to develop Alzheimer’s disease, according to the Kame Project.

Green leaf juice boost your immune system by supercharging it with concentrated phytochemicals. Raw juice also contains biophotonic light energy, which can help revitalize your body.

I strongly recommend using organic vegetables as much as possible, and drinking it shortly after you make it. Vegetable juice is highly perishable so it’s best to drink all of your juice immediately. However, if you’re careful, you can store it for up to 24 hours with only moderate nutritional decline. This is really helpful if you are bringing your juice to work with you so you can consume it during the day.

To properly store your juice use glass jars and fill up to the top leaving no gaps for air that could spoil it by oxidation. Immediately store it in the fridge and consume it when you are ready. It is best to drink it as soon as possible and in any case within 24 hours of juicing

Date: April 2, 2017

Kale Chips Recipe

Total Time: 15 minutes

Serves: 2


  • 1 bunch kale, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons coconut oil
  • ¼ teaspoon sea salt


  1. Preheat oven to 350 degrees.
  2. Chop kale into 1/2 inch pieces.
  3. Place all ingredients in a large bowl and massage the oil, lemon juice and sea salt into the kale using your hands.
  4. Place on parchment lined baking sheets and bake for 12 minutes.