Thursday, May 19, 2011

Three Minute Raw Organic Vegan Pie Crust

The opportunities to make healthy food choices are here now! Never before has it been so easy to create an alternative desert for lasting energy and whole food nutrition. You will be absolutely amazed at how delicious and filling a raw, organic, and vegan pie crust is. This recipe will surprise you because it is the healthiest pie ever, and is so quick it takes only three minutes to make! The benefits to choosing a raw organic vegan pie crust instead of the conventional baked pie crust are many. First, you are choosing all living foods which provide nutrients our bodies need to be healthy by providing vitamin and mineral content. Second, because it is fruit sweetened, your body will have sustained energy to power you throughout your day. Third, you won't have to worry about eating refined sugars and carbohydrates since every ingredient in this recipe is organic, raw, full of living enzymes, and life force energy from the sun! Finally there is an alternative desert that has so many positive aspects, you'll wonder why you had not heard of this sooner. Ready to have more energy and feel great while enjoying the sweeter side of life, then take action and follow this simple three minute recipe and share some delicious organic raw vegan pie with your friends!

The first thing is to gather all your ingredients. Here is a list of everything you will need.

1 cup of raw organic nuts or seeds of your choice.

½ cup of dried fruits, such as dates, bananas, raisins, figs or prunes.

1 teaspoon of vanilla

¼ teaspoon of sea salt

1 pinch of lemon zest

Now that you have your ingredients ready, it is time to have fun! Place all ingredients into a food processor and process until mixture is firm enough to mold into pie dish. Put mixture right into pie plate and form with your hands and fingers inside of the pie dish evenly. There you have it! A whole foods nutrition pie crust just waiting to be filled with whatever your heart desires! I really enjoy cutting up several types of fruits and placing inside. From strawberries and kiwis to bananas and blueberries. The sky is the limit when creating your very own raw organic vegan pie! Making healthy choices is so much fun when you discover how easy it is to prepare live foods at home. Your friends and family will be amazed when they taste how delicious your hand made pies are. This recipe is sure to please everyone who partakes on any occasion. Whether you have a birthday, or a holiday meal, this pie crust will create a unique dining experience for all! Start a new family tradition with a healthy alternative to pass down through the generations, and spread health and happiness to the people in your life who really matter to you by sharing a nutrient rich and satisfyingly sweet organic raw vegan pie crust.

Tuesday, May 17, 2011

Organic Raw Kale Salad

Organic raw kale is a cruciferous vegetable, belonging to the mustard family. It is high in calcium and contains forty three percent of the daily recommended servings of protein at dry weight. Organic raw kale provides long lasting energy to sustain you throughout the day. We are living in a time where many food items are based off nothing short of convenience. The underlying problem existing with this is that all those readily available and highly processed foods are lifeless, and lack the vitamin and nutrient content found in whole foods.

In the United States today, the number one killer in human beings is heart disease. Diet is a contributing factor of heart disease. It's unhealthy for our hearts when we eat highly processed foods that have large amounts of refined sugar, carbohydrates, and no living enzymes, vitamins or minerals. The choices of foods you eat ultimately impacts the level of your current state of health. Organic raw fruits and vegetables are full of life force energy that ensures you are receiving all the important nutrients the mind and body need to be healthy and thrive. It is very important to focus your attention on your daily food choices. One thing I have noticed over the past ten years is, when I make a healthy food choice it will make it easier to repeat that action in the future.

So, in other words, one healthy choice will lead to another healthy choice! The opposite is also true as well; one unhealthy choice will often lead to, unfortunately, another unhealthy food choice. Ready to make a fresh start on your road to health and well being? Well now is the perfect moment to begin paving the road to your future state of health by learning the simple preparation of this fantastic kale salad recipe! I am going to show you how simple it is to prepare a delicious organic raw kale salad that you can enjoy with your friends and family. Here is a list of all the ingredients needed.

One bunch organic kale, chopped.

One organic red bell pepper, chopped.

Two tablespoons of fresh squeezed organic lemon juice.

Two tablespoons of organic extra virgin olive oil.

One half teaspoon of sea salt.

Let's have fun now making this healthy organic salad! Place all ingredients into a large mixing bowl. Now with clean hands begin to gently massage the mixture together for close to one minute. The reason for massaging the fresh squeezed lemon juice and olive oil into the kale leaves is because this process will actually begin to break down the cell walls of the kale, making it tender and easier to eat. After massaging the mixture you may like to add some chopped tomato and avocado to top it off. Now you have a complete meal!

I cannot even begin to explain how amazing you will feel after eating this organic raw kale salad for the first time, you'll just have to prepare it and find out for yourself! The first time I ate this salad I recognized the value of making healthy food choices, and was so happy to have discovered a food option that would give me so much energy and vitality. Whenever I need a burst of energy I remember how nutritious and energizing this recipe is, as well as how quick and easy it is to prepare! Take advantage of this recipe and the amazing benefits you will receive by making a healthy choice for your life! I wish you abundant health and longevity!

Sunday, May 15, 2011

Why Become A Vegetarian?

You've probably asked yourself that one at one point in your life. As someone who's been a vegetarian for several years, as well as learned from world-class chefs and dietitians, there are several of valid reasons to make a fresh start and begin a plant-based diet.

A lot of people concerned about their well-being are searching for ways to get rid of unhealthy eating habits. By taking meat out of your diet, you are getting rid of a major source of saturated fat, cholesterol, and various other harmful elements. This doesn't include the chemicals that you take in by having meat in your diet. The animal processing industry uses various growth hormones, antibiotics, and other unnatural chemicals that you will wind up eating and processing through your body.

You can also take into account the environmental aspects. Research has proven that the level of harmful gases given off from the daily excrement of millions of factory-raised livestock is more harmful to the world than every car put together. Additionally, the dizzying amounts of feed necessary to feed the millions of head of livestock requires additional millions of pounds of pesticide and other chemicals, which can run off into drinking water.

One more element of the discussion over going vegetarian has to do with the less-than-humane ways animals are processed for eating. We like to think that chickens, pigs, cows, etc. that are raised for consumption lead pleasant lives, similar to how we treat our dogs and cats.

But the hard fact is that the majority of livestock are looked at as commodities and are treated as nothing more than a product; not sentient creatures. Realize that most livestock live in small boxes, often not allowed room to stand. They suffer from awful diseases and are kept viable so that they can make it to the slaughterhouse, where they are shocked, hit with electric bolt guns, have their throats slit, and some are even dumped into scalding water while still conscious.

The good news is that you can lead a healthy, ethical life by eating a meatless diet. Vegetarians often have lower incidences of disease, and several report feeling a higher level of focus and concentration all through the day.

And for the folks who are worried that all they will be eating is lettuce and soybeans, think again. You might be surprised to find out just how great a plant-based diet can taste. With a slate of delicious, simple, and quick cooking techniques, not to mention modern meat analogs and replacements, you will be more satisfied than ever before. This includes the once-in-awhile treats that will make you believe you're eating steak, grilled chicken, pepperoni pizza, and more.

Friday, May 13, 2011

Organic Vegan Raw Spaghetti

Did you know it is possible to make healthy comfort food? Spaghetti has always been one of my favorite meals to prepare for dinner or lunch, and I am so excited to share with you a recipe that will satisfy your hunger for a tasty and complete meal! Organic raw vegetables and fruits add numerous vitamins and minerals into the diet, which provide lasting energy to keep you going throughout your day.

I recently discovered a kitchen tool called a spiral slicer. This manual hand turn crank device is actually quite fun to use, and once you practice a couple of times it is super easy to make raw noodles from several different types of vegetables. I purchased my spiral slicer online for around twenty dollars and have found it to be very durable throughout the past few years I've used it. My family and I have really enjoyed using this creative kitchen device. Its durability has also proven to be cost efficient. My favorite vegetables to spiral slice into raw pasta noodles are zucchini and yellow squash because they have a slightly neutral flavor that easily absorb flavors from other added ingredients, herbs, and spices when combined together. If you do not have a spiral slicer, you may use a cheese grater to create a shredded noodle that is also enjoyable to prepare.

You will need the following ingredients and items on hand to complete the preparation of this recipe.

Spiral vegetable slicer or cheese grater.

Food processor.

Two large evenly round organic zucchini or yellow squash.

Ten sun-dried tomatoes soaked for twenty minutes until soft.

Half cup organic pine nuts.

Four medium organic tomatoes.

Four organic basil leaves.

One clove organic garlic.

One tablespoon fresh chopped organic oregano.

One teaspoon sea salt.

One teaspoon organic freshly cracked black pepper.

Half teaspoon organic chili powder.

Half cup organic extra virgin olive oil.

One cup purified water.

Once you have all your ingredients, you may begin the preparation of this delicious meal. First, use the spiral slicer to make spiral pasta noodles from the zucchini or yellow squash and set aside. Next, place the remaining ingredients, except pine nuts, into your food processor. Pulse until smooth, but slightly chunky. Be sure not to over process, unless you desire a completely liquified sauce. I prefer a slightly chunky texture in my spaghetti sauces, as I find it adds to the enjoyment of all the distinct flavors in this gourmet meal. Then, place desired amount of zucchini or yellow squash noodle pasta into separate serving bowls. Now, pour the processed sauce over the servings of noodles. Finally, sprinkle the raw organic pine nuts on top of each bowl. The pine nuts add delicious flavor and make a beautiful and edible garnish. Now you can satisfy even the biggest of appetites as you enjoy devouring this tasty and healthy recipe! Making healthy dietary choices has never been this easy before, and it starts with one healthy choice! I love preparing delectable organic raw vegan meals for people, and I know you will too! Now you can create a whole new experience in your kitchen, and even enroll children in the process as well. Kids have so much fun knowing they are helping make this delicious meal the entire family will love!

Wednesday, May 11, 2011

Vegan Food Choices That Can Win Over Relatives At Holiday Time

I recently called a friend to ask how his Thanksgiving was. He is a pretty healthy guy who practices a vegan diet and recently has been leaning towards raw foods. He told me that his Thanksgiving was fine and proudly told me about the raw food dish he made. Of course I expected to hear details about the social part of his holiday as well, but it turns out he ate his Thanksgiving meal by himself while his family celebrated at his sibling's house.

This was sad and frustrating. My friend eating all by himself was only taking in secondary nutrition. Secondary nutrition is what you call the nutrition most people think of - food, beverages, and nutritional supplements. Primary nutrition is what gives our lives meaning. It's what feeds our soul. It is relationships and hugs from people we love. It is careers, spiritual practice, physical activity, and leisure time - fun, hobbies, entertainment, and rest. Getting together with people we love and nurturing relationships is a vital part of life and benefits us in many ways.

"They don't like my food, and they eat turkey and I don't like to be around that," is what he told me. I could relate to this because that was how things used to be in my house. I would get up on my high horse and preach to everyone that they should eat a certain way. I was frustrated that people didn't like the organic whole food vegan dishes I cooked because I knew they would make them healthy, and that what they were eating was killing them. Of course, there were family members who would comment kindly about the vegan dish brought to the table - but the reality is that they were thinking that it was nothing more than a poor protein vegetable side dish (a dish that does nothing to stimulate any consideration of giving up meat).

The solution to the problem is to lose the "rabbit food" and go with meat substitutes.

Meat substitutes, also known as meat analogs, are vegan food products that look, smell, feel and taste like meat in practically every way. This can be a shock to people. Someone who is used to eating a meat-centered diet, like most Americans, is ok trying meat substitutes, but is turned off by anything that strays from the norm (and appears healthy).

Meat substitutes don't threaten one's culture, identity and traditions, or alienate taste buds with something strange or foreign looking. What's more, they frequently have more protein than the meat they are trying to replicate. There are companies that produce meat substitutes - Garden, Yves, Light Life, Tofurky, and Field Roast to name a few. They make everything from Italian sausage to pepperoni and deli slices - all 100% vegan. They can be found in health food stores, Trader Joe's. And now, more and more traditional food stores are carrying these products. There is also Veggie Brothers which features chef made gourmet vegan dishes, delivered to your door anywhere in the USA and Canada that include meat substitutes like Vegan Chicken Pot Pie.

So how does this solution really work?

Meat substitutes are not extreme. They are not threatening. People try them, and that's a big hurdle. If you are a traditional household holding a festive holiday dinner, a macrobiotic dish or raw food dish is typically not in sync with everything else on the table. Meat substitutes on the other hand can rival the meat-based focal point of the meal. I've seen it many times, and many people have written to me telling me so:

Now, let the magic begin

When people try meat substitutes for the first time they are often amazed. It challenges their old way of thinking: vegans and vegetarians just eat salad.

I have found that when you couple meat substitutes with great information there is a very good chance that a person will make better dietary choices like consuming less meat, or eliminating it completely. Most people are aware that consuming less meat improves health, offers relief to animals, and helps the environment.

If you are on a super healthy diet and adding meat substitutes to your holiday dish is a step down from your nutritionally superior throne, just remember, it can be a step up for the people you love the most. No one says you cannot also bring your super healthy dish. In fact bringing both to the table provides people with a demonstration of where they can start, and where that may lead. I don't know about you, but if someone I love who's been getting F's on their report cards suddenly gets a D, I'm happy for that progress, and I am happy to support them reach an A+ level - at a pace they can handle. But if they never get beyond a D, it's better than an F.

It is my prayer that we recognize the good karma and the good dose of primary nutrition that comes from encouraging people in our lives to move towards a healthier diet. We just need to offer vegan alternatives to the foods they already know, love and enjoy. My friend who had Thanksgiving by himself missed a huge opportunity to help open closed minds and possibly heal a relationship that needed healing. Using meat substitutes, I recently enjoyed my 4th completely Vegetarian Thanksgiving with my slowly converting Italian American Family.

If you are a vegan or an extremely healthy vegetarian, consider bringing foods that are not so extreme to the people who really need to improve their diet the most. And please don't ignore the power that meat substitutes can offer. Let us make an effort the next holiday - whether it is Christmas or the Fourth of July - to use meat substitutes as fun, enjoyable, ways for family members to enjoy the same food, even if its not all the time.

Saturday, May 7, 2011

Nostalgic Candy - A Traditional Old Fashioned American Candy Maintains Its Popularity

In Atlantic City, New Jersey, it's often packaged in collectible beach themed or Atlantic City memorabilia containers. Salt Water Taffy remains a popular treat and is often purchased as a gift or souvenir from that location. Otherwise, sources for this candy range from exclusive high-end boutiques to buy-it-by-the-pound grocery store bulk product departments. Its popularity can be based primarily on one measurement never overlooked by consumers of edible products - it tastes good!

The fable surrounding the name "Salt Water Taffy" is that it originated in 1883 after a northeaster wind caused a flood in Atlantic City, New Jersey. The entire stock of David Bradley's taffy candy was soaked, seemingly ruining it. Joseph Fralinger, who was manning the shop, was prompted to call the candy "Salt Water Taffy" after several customers ordered it using that (and similar) names. He then packaged the candy and sold it as a souvenir of the flood. This fable, a classic "make lemonade out of lemons" story caught on fast and probably made taffy even more popular.

Frahlingers remains the oldest of Atlantic City's original businesses on the Boardwalk, still selling a large variety of saltwater taffy. Due to the popularity of the candy (and especially its name) the Trademark for "Salt Water Taffy" was brought under legal dispute several times throughout history. This sweet treat remains highly popular to this day, and the name represents the sweet result of American resourcefulness, creativity, and capitalism.

"Taffy Pulls" were the social event participated in by family, friends, and neighbors; and documented in much literature and history of the late 1800's. After making the simple recipe, the taffy was hung on a hook then stretched to a length of 5-6 feet long. It was then looped back to the hook again and the strands were folded together. This "aerated" the mixture, which made the candy softer. Of course, this pulling process was eventually mechanized. A man named Enoch James is credited with being the first to innovate the equipment and process that would make taffy pulling faster, more efficient, and suitable for commercial use. However, it's reported that old fashioned taffy pulls do continue to be held at parties in the Country of Wales.

The recipe for taffy is quite simple. It includes the common ingredients corn syrup, butter, sugar, corn starch, water, and salt. After the desired food coloring and flavoring is added the mixture is boiled to the "soft crack" stage at a temperature of 270 degrees Fahrenheit. Today, of course, Salt Water Taffy is primarily produced in a large scale environment using modern manufacturing processes. Salt Water Taffy, which actually contains no sea water whatsoever, is available in colors and flavors to coordinate with most any occasion, holiday, or theme. Many varieties contain a soft filling in the middle of each candy with a special flavor and color. Though the candy is sold everywhere, Atlantic City is still considered its traditional "home" of origin in the United States. In Great Britain, the name 'Taffy' is often used interchangeably with 'Toffee'.

Friday, May 6, 2011

A Quick Guide To Pizza Cheeses

A lot of times, what gives a certain restaurant's pizza its particular taste is the type of cheese they use. Really, it should be the types of "cheeses" since many places have their own unique blend. Some places even have a secret recipe that they won't give out, even under pressure of torture. Here are some of the most commonly used and why they are the best.

Mozzarella

Without a doubt, mozzarella is the king of pizza cheeses. It originated in Naples and was originally made from the milk of water buffalos. These days, it is made from cow's milk and it is easier to work with. This cheese is packed with moisture and has a short shelf life. You have to use it pretty soon after buying it. There are lots of different mozzarellas available at the store and they all have different fat and moisture content.

Provolone

The second most popular cheese is provolone, which comes from the Neapolitan word 'prova,' meaning 'ball.' Provolone is firm and smooth with a golden color on the outside and a creamy interior. The key to this cheese's flavor is its smokiness. It is cured for several months and this gives it a pungent flavor. Like mozzarella, there are several different varieties that are commonly used.

Cheddar

Cheddar is a good cheese for mixing. It is rarely used by itself because it does not stretch well. Instead, it is usually mixed with other types of cheese. It varies from mild to sharp flavor and the whole range is good for making pizzas. The sharper types of cheddar aren't usually used because they don't blend as well.

Mixes

Most places use a mix of mozzarella and cheeses that are harder. They do this to add variety to the flavor and also cut down on the cost of the mozzarella. Every place has its own recipe (and some won't divulge!), but mixing cheeses include Parmesan, provolone, Romano, and dry jack.

Cheese-less?

It may surprise you to know that some folks prefer their pie with no cheese on top. This might seem like a wild new idea, but it has been the norm in Europe for years. Deep-dish pizza loaded with cheese is actually an American concoction. In Europe (including Italy), they often skip on the cheese so that the flavor of the other toppings can come through better.

If you're making your own pizza at home, you should experiment with cheeses. Even if you're buying a frozen one from the grocery store, hit the deli and pick up some different type of cheese. The flavor difference just might turn that cheap store-bought pie into something as tasty as what you get at your favorite Italian restaurant.

Thursday, May 5, 2011

Is Facedrink Energy Safe? Does It Work?

Energy drinks are the rage today as we overdo it all day, stay up all night, and then try to drag ourselves out of bed the next morning to go through that routine yet again. Just take your Facedrink and you can get through the morning grogginess ready to take on the day. But the big question is, is Facedrink healthy? How does it differ from other energy drinks?

Facedrink, the little bottle that has sprouted like dandelions across grocery stores counters, promises an immediate energy boost that lasts for hours but without the "crash" associated with other energy drinks. Indeed, Facedrink claims "we don't put any sugar in our energy drink". Its main ingredients are B Vitamins and an "energy blend" consisting of citicoline, tyrosine, phenylalanine, taurine, malic acid, glucuronolactone and caffeine (140mg of caffeine per 2.5 ounce bottle).

Caffeine is in bold letters because while all that other stuff has that really cool "medical yet natural" sound to it, the only thing in Facedrink (or Monster or Red Bull or RockStar or any other "energy" product) that has been proven to improve mental alertness is caffeine.

The B Vitamins in a bottle of Facedrink (and their percentage of Recommended Daily Allowance) include: Vitamin B3 (150%), Vitamin B6 (2000%) and Vitamin B12 (8333%). All of these vitamins are important for your metabolism and while not having enough can hurt you, it has never been proven that having extra will help you - or increase your energy.

In terms of the "crash" that Facedrink supposedly avoids, we can only assume that they are referring to the fact that it has no sugar. Some people - especially those with insulin resistance like diabetics - do feel a "crash" sensation when their blood sugar level goes up and then down after consuming a large amount of sugar, so this is a theoretical benefit compared to energy drinks with sugar in them.

Like almost all "energy" products, Facedrink is ultimately just a caffeine delivery system. And like all drugs, caffeine has side effects: jitteriness, increased heart rate, increased blood pressure and insomnia. If you decide to try Facedrink, the best i can say is never drink more than two bottles and don't mix it with any other caffeine containing products. If you need some quick energy for a late night of studying or driving, it probably won't hurt you any more than a cup of coffee will.

Wednesday, May 4, 2011

The Wonderful World Of Coffee Makers!

Coffee makers have come a long way! Today there is virtually one made that is suitable for anyone's budget or needs. Prices of coffee makers range from very cheap, as low as $9 all the way to around $200! They come in all shapes, sizes and even platinum. It all depends on how much coffee you want to drink, and of course how much you want to spend!

I used to almost dread making coffee in the mornings. In my household I am the only coffee drinker, and used to waste the delicious beverage on a daily basis. As I typically only drink one cup of coffee, or two maximum, I would brew an entire pot and end up dumping most of it. Not only was it a waste of money, it was also a pain. I would first have to grind the beans, then fill the pot with water, find a filter, and it truly was a long process. Some mornings I would forego making the coffee as it was also time-consuming. I would end up running to the local bakery or gourmet shop and spending a lot of money on coffee.

These days I use my trusty Keurig, and life is great! I never miss a morning with coffee as it is so simple to use the one-cup coffee maker. It saves so much money, and I love being able to change the flavors on a daily basis. It has saved so much money, and a one-cup coffee maker is perfect for a household like mine - one with only one coffee drinker! These are also perfect for small offices, with only a few people.

Traditional coffee makers are great for those looking for the freshest cup of coffee possible. There is nothing like grinding your own coffee beans to drink at the utmost peak of freshness. These are perfect for larger households as well, where there are many coffee drinkers, or for large offices.

For those looking for a gourmet coffee drinking experience at home, today many coffee makers come with built-in espresso makers. I have one of these for special treat time, or for when guests are staying over night. These machines can make: lattes, espresso, cappuccino and more. Some of them even have built-in milk-frothers that are perfect for making that delicious foam to top those cappuccino.

Regardless of the coffee maker you choose, what is important is picking that perfect coffee to go with it! Luckily there are virtually hundreds of roasts, flavors and blends of gourmet coffee available for purchase.

Tuesday, May 3, 2011

What Is the Pecan Scab Disease?

There are some wonderful foods that come from the sea which some people do not know about; for example laver bread which is a seaweed, and delicious when bought already cleans so that all you have to do is fry it in bacon fat with some cockles for breakfast with eggs and bacon and a sausage or two along with mushrooms. It's full of iron and iodine and is good for your health as well as being very tasty. This is a traditional Welsh recipe, enjoyed all along the Gower coast.

Another of my favourite recipes is one from the Alentejo region of Portugal; I had this in a wonderful restaurant in the mountains but the only problem was that we ordered far more than we could possibly eat. The dish was pork and clams; the pork had been marinated in white wine, garlic, thyme, onions and possibly oregano and the clams had been cooked in the dish with the tenderloin of pork. It was delicious, but I don't think I had realized before that meal that pork could combine so well with seafood.

Octopus cooked in red wine, with tomatoes and macaroni is another of my favourite seafood dishes, but Greek this time. You need to throw the whole octopus in a large pan with just a little water, cover the pan and cook on a low to moderate heat for 15 minutes. When you remove the lid, the octopus will be cooked, you can tell because the tentacles will have curled up and you will have a pinky liquid at the bottom of the pan. You fry onions and garlic in olive oil and cut the octopus into bite size pieces, removing and discarding the beak and any other bits of the head you don't want to use. When the onions are translucent, throw in the octopus, tomatoes (about a kilo of chopped) red wine and macaroni and cook until the macaroni is tender with some black pepper and oregano and thyme.

Another of my all time favourite seafood dishes is again from Portugal, although they eat it in Spain too, and that is cuttlefish cooked in its own ink. Squid cooked like this is great too. It isn't the prettiest dish you could have on your plate, but it is worth trying just once.

Finally there is the sea urchin, which is very underused and under-rated. I first came across it while living on Mykonos, Greece, when I was given half a prickly shell, half a lemon and some bread which I had to dip in olive oil and move around the interior of the hell to scoop up the orange star in the centre. It was delicious, and I then tasted the sea urchin soup, but that was way too gelatinous for my taste. Later on the island of Aegina I was invited to try sea urchins in a novel way - in a shot glass with a touch of Tabasco some freshly squeezed lemon juice and a slug of tsipouro (something like ouzo). This was good too; if not a traditional Greek dish it certainly had the flavours of the country.

There are so many varieties of seafood that we can use, it seems a shame to just stick to the ones we are familiar with. Why not experiment with some of the seafood I've mentioned here and give your taste buds a treat?

Monday, May 2, 2011

What Is the Pecan Scab Disease?

One of the most well-known diseases that can harm a pecan tree is a fungus known as 'pecan scab'. It is also the most damaging. The reason for this is because pecan scab can infect the shuck, or pod of the pecan, stems, and leaves. What also makes this disease particularly prevalent is the fact that it can attack anytime during the season and will lay dormant in the leaves during winter waiting to kill your crop.

The cause of pecan scab is water. Too much water will allow the fungus spores to develop and thrive. This can be particularly difficult to control in the southern states where pecan trees are common. Mid to late afternoon rains are typical and those are the worst for spore development because the leaves can stay wet overnight. The longer they're wet, the more likely it is that the spores will develop and turn into tree-killing pecan scab.

The primary indicators that your trees may be infected are splotches that appear on the leaves in various sizes. These lesions are indicative that the pecan scab has killed that part of the leaf and can lead to early drop of the stem. Also, because the splotches are dark brown to black, photosynthesis cannot occur causing the leaf to wither and eventually fall off of the tree.

To prevent pecan scab, there are a variety of fungicides to use to kill the spores. The key is to spray the tree prior to getting it. If you're expecting a heavy rainfall, that's a good time to be preventative since that's when pecan scab tends to develop. However, if you're unwilling to use a fungicide or if it's not economical for your few trees you can still prevent pecan scab by removing dead leaves, pruning infected leaves and clearing the tree and area around the tree after the harvest season.

Pecan scab can be very serious, infecting entire orchards and ruining an entire harvest season. And the fungus is particularly stingy. There are some types of pecan trees that are more resistant than others like the Oconee and Houma varieties. But these may not be the type of tree that will grow in your area so you have to be careful. The truth is that nearly all farmers who grow pecan trees will most likely have to contend with some sort of fungicide and possibly pesticide at some point. It pays to be preventative otherwise fungi and pests have the potential to ruin your entire pecan season.

Sunday, May 1, 2011

The Pecan Tree: Where Does It Grow?

Many people always assume that pecans are a southern nut. This is most likely because first of all, Georgia grows a large amount of Pecans, and secondly because pecan pie is such a distinctly southern dessert. Not many holidays go by without at least a pecan dish of some kind gracing the table. Most learn that pecan trees are a tough tree that can grow in over half of the United States and as far north as southern Canada.

The pecan tree actually originated in Texas and Oklahoma and spread outward from there. Native Americans found the pecan nutritious, easy to store, and easy to trade with. It wasn't until recently, though, that pecan trees were discovered deep in the wilds of places like Wisconsin and Illinois. This is heartening because it means that if the rugged pecan tree can withstand the weather shifts of those states then it's likely it can be adapted to grow in even colder climates.

There are actually over 500 species of pecans in existence so it's not terribly surprising that some species of the tree would be able to withstand cruel northern winters. In fact, the tree itself can produce nuts for well over 100 years. The only difference between the varieties of pecans is the shape and a slight flavor difference. This is to be expected given different soil compositions, sunlight and heat availability, and access to a water source. The pecan you eat has everything to do with where it was grown.

However, if you're going to attempt to grow your own pecan tree, it's important to buy the right one. Because there are over 500 species, picking the tree that's best for your particular climate can be a challenge and is definitely a game of patience. For instance, the "Desirable" pecan tree species is native to Mississippi so it will thrive and produce best in warm, humid climates like that of Georgia or Florida. But the "Wichita" variety grows best in western and central Texas because it thrives best in arid environments. But be prepared to wait. Even the most precocious of pecan trees, the ones that bear nuts of the fastest, still take about five years.

The fact that the pecan tree originated in Texas makes it easy to believe that this is a sturdy tree given the climate variety of the Lone Star State. Recent discoveries of the tree in harsh, cold environments lead one to believe that what is known about the pecan tree is only getting started. All of this is great news because it means that no matter where you spend your time eating at the table (especially during the holidays, which is the time of year when pecans sell the best), you'll be able to have some delicious, locally grown, pecan pie.