All wet

When it comes to the heat of summer, the use and availability of water can be of concern. If you have a lawn, you’re watering it, and if you’re a farmer, you’re well aware how little will grow without it. In our area as in many this mid summer, there has been no shortage of it. When it comes to what we eat water plays a big role there as well. Even though we likely never consider it.

When it comes to water conservation, we rarely think of how our food choices impact water use. For every gallon of cow’s milk we drink it takes 1000 gallons of water to produce it. For every pound of hamburger meat or boneless steak we consume it takes nearly 1900 gallons of water. For chicken fans, it takes 520 gallons of water to produce a single pound of boneless chicken.

On the other side of the food isle are vegetables and fruit with water requirements a bit lower. A pound of broccoli takes 34 gallons of water to produce; tomatoes take 26 gallons, potatoes take 34 gallons while citrus takes 67 gallons of water. Fruit and vegetables that are grown hydroponically take much less.

When you’re eating something you enjoy this weekend be aware of all the water it takes to produce it. Consider investigating online for the water it takes grow your favorite foods and become aware of your H two O footprint at each meal. No matter what you choose to consume may it be enjoyable and nourish you. Feel free to share this and Be well!


Producing Health

Many of us grew up eating meals from a drive-through or at home out of a box, bag, can or container. Therefore fresh vegetables often do not reside at the top of our list of things we crave to eat. Examining the Standard American Diet the vegetable we most consume are potatoes and they are mostly fried. This is not a good thing.

Folks are always looking for ways to increase their intake of vegetables. An easy way to intake more veggies is to fill your blender half full with greens and then make a smoothie. Many favor young beet, chard & kale greens or spinach. Add frozen bananas, berries, almond milk or coconut water and you’re all set.

One can also finely dice up zucchini, yellow squash, eggplant, carrots or use the food processor and add them to any meat or non-meat sauces, loafs, meatballs or patties. Invest $30 in a spiralizer and use zucchini or squash in place of pasta and don’t forget spaghetti squash for another way to sneak more veggies onto the dinner table. Consuming a rainbow of vegetables ensures a wide variety of antioxidants.

If you consider yourself a logical person then ingest the fact that raw organic vegetables feed our bodies and mind better than anything you can get from a drive-through, box, bag, can or container. If you’re only into sharing your love with those that love you back then begin to become familiar with a true love, vegetables. Please share this page and spread the word. Be well!