#Buy Organic Olive Oil

[byrootsonlineshopping]

How Can You Use Organic Olive Oil to Elevate Your Lebanese Cooking?

If you want to truly embrace the depth and richness of Lebanese cooking, it’s important to buy organic olive oil from a trusted source. When selecting olive oil, look for ones that are cold-pressed and labeled as organic to ensure you’re getting the best quality available. Additionally, if you want to recreate classic Lebanese flavors at home, consider buying za’atar online. This aromatic blend of herbs, sesame seeds, and sumac is the perfect accompaniment to dishes like manakish and can be used to season vegetables, meats, or even sprinkled on top of fresh pita. Discover the rich and aromatic flavors of traditional Lebanese cuisine with our selection of authentic food products. Our curated range includes essential ingredients like za'atar, a beloved herb blend that enhances a variety of dishes, from savory manakish to fresh salads. If you're looking to bring the authentic taste of Lebanon to your kitchen, you can easily buy zaatar online and explore the many ways this versatile spice mix can elevate your cooking. Whether you're a seasoned chef or a home cook, these high-quality ingredients will transform your meals with a true taste of Lebanese tradition. For more details read the full blog - https://byrootscom.wordpress.com/2024/10/15/how-can-you-use-organic-olive-oil-to-elevate-your-lebanese-cooking/ 

[byroots]

Buy Organic Olive Oil Online At Best Price | Byroots

We hope you enjoy our products, including the option to buy organic olive oil, as much as we enjoy offering them to you. Our commitment to organic farming practices ensures that each bottle of olive oil is produced with utmost care and respect for the environment. By choosing to buy organic olive oil, you not only savor its exceptional quality and health benefits but also contribute to a sustainable and eco-friendly future. Experience the pure goodness of organic olive oil and elevate your culinary creations to new heights.

[jukasorganicco]

Where to Buy Red Palm Oil: A Comprehensive Guide

Red palm oil is a versatile and nutrient-rich oil that has been used for centuries in cooking and skincare. Packed with antioxidants, vitamins A and E, and essential fatty acids, it’s no wonder this oil is gaining popularity worldwide. If you're wondering where to buy red palm oil, this guide will help you find high-quality options and explain why this oil is a valuable addition to your pantry and beauty routine.

Health Benefits of Red Palm Oil

Before diving into where to buy red palm oil, let’s explore its health benefits. Red palm oil is rich in carotenoids, which give it its vibrant red color and act as powerful antioxidants. These antioxidants help fight free radicals, promoting overall health and potentially reducing the risk of chronic diseases. Additionally, red palm oil contains vitamin E in the form of tocotrienols, which supports heart health and improves skin and hair.

Cooking with Red Palm Oil

Red palm oil’s high smoke point makes it ideal for cooking. It adds a unique flavor to dishes and can be used in a variety of recipes, from stir-fries to baked goods. Its rich, buttery taste enhances the flavor profile of many cuisines, particularly African and South American dishes. Incorporating red palm oil into your diet can be a delicious way to boost your intake of essential nutrients.

Skincare Benefits

Beyond cooking, red palm oil is also celebrated for its skincare benefits. Its high vitamin E content helps protect the skin from damage caused by UV rays and pollution. It also promotes healing and hydration, making it an excellent ingredient in moisturizers and lotions. Regular use can make the skin softer and radiant.

Where to Buy Red Palm Oil

If you often wonder,where to buy red palm oil, below options can be taken into consideration.

Health Food Stores: One of the best places to buy red palm oil is at health food stores. These stores often stock high-quality, organic red palm oil that is sustainably sourced. Brands found in health food stores are typically vetted for their commitment to ethical practices and quality.

Online Retailers:  Online shopping offers a convenient way to buy red palm oil. Websites like Amazon, Thrive Market, and Shopify carry a variety of brands. When buying online, check the product reviews and ratings to ensure you’re purchasing a reputable brand. Look for organic, non-GMO, and fair trade to guarantee you’re getting a high-quality product.

Specialty Grocery Stores: Specialty grocery stores, particularly those focusing on African, Caribbean, or South American cuisine, are excellent places to find authentic red palm oil. These stores often carry brands that are imported directly from regions where red palm oil is traditionally produced, ensuring authenticity and quality.

What to Look for When Buying Red Palm Oil

When purchasing red palm oil, there are a few key factors to consider:

Color and Texture: High-quality red palm oil should have a deep red color and a smooth, buttery texture.

Certifications: Look for organic, non-GMO, and fair trade certifications to ensure the product is ethically sourced and free from harmful additives.

Source: Opt for brands that source their palm oil sustainably to support environmental conservation and ethical labor practices.

Red palm oil is a nutritious and versatile oil that can enhance your cooking and skincare routine. Knowing where to buy red palm oil and what to look for ensures you get the best quality product. Whether you choose to purchase from health food stores, online retailers, or specialty grocery stores, make sure to select a product that is sustainably sourced and free from additives. Enjoy the myriad benefits of red palm oil by incorporating it into your daily life.

[fairuzfan]

Where can we buy Palestinian olive oil 🫒🇵🇸

here!

[mortiskiller]

How I Manage Food Costs as a Feedist

Preface: I often see people in this community post about struggling with food insecurity and managing food costs. These are just some tips that have helped me when I was down to the last few dollars and needed to eat for a few weeks. I understand circumstances are different for everyone, and some people struggle even with this level of food security, I have been there. My intention is to help.

With food prices still high—often due to profit gouging—I’ve found ways to manage my food budget, and the secret is simple: **eat at home!** Growing up in extreme poverty with two working parents, eating at home was pretty much our only option, aside from takeout once every few months. My parents taught me the value of home cooking, and while it takes time to develop essential skills, Making sauces, learning how to prep and clean ingredients, cooking veggies, preparing meats, etc., once you have them, there’s a whole world of recipes within reach.

Here’s how I manage food costs, and how you can too:

1. Weekly/Monthly Shopping Essentials

Start with the basics—items you’ll need to shop for regularly to cover your meals for a week or two. Building a pantry depends on the storage space you have, but here are some key ingredients to keep on hand:

- Milk (1 to 2 gallons, depending on your choice—I go with 1%)

- Eggs (18 count)

- Bread (1 loaf) (I also recommend tortillas as they last longer than bread and can be used for nearly any bread needs)

- Rolls or Croissants (If you shop at a bulk store, you can get a dozen for $6.)

- Fruits: Change with the season, but apples, oranges, and grapes are solid year-round choices. In the summer, throw in some berries and stone fruit.

- Veggies for Prep: Stick to simple, versatile veggies like green bell peppers, zucchini, onions, potatoes, and chilies.

- Butter: Unsalted sweet cream butter is my favorite! Go for sticks instead of tubs for a better per-unit cost.

- Leafy Greens: A bag of spinach or romaine hearts

- Cheese: Shredded cheese works best and if you want to save more, buy a block and slice or shred it yourself.

These staples give you a variety of flavors, textures, and nutrition to build meals around, whether you’re whipping up sides, salads, or more complex dishes.

2. Protein, Protein, Protein!

Protein is an essential part of a healthy diet, but you don’t need to overdo it or overspend. I’ve found that chicken and tofu are some of the most affordable and versatile protein sources available (unless you’re hunting your own!). Both freeze well and can be used in a variety of recipes with different seasonings and marinades.

You can also look at beef, but stick to lean beef and fish as you do not want to pay for fat that will not end up in your food.

3. Shelf-Stable Items to Buy in Bulk

Buying in bulk can be a game changer, especially if you stock up on shelf-stable items. If you’re short on storage space, invest in an airtight tote to keep things organized. Start with common essentials like:

- Flour (Good ole AP with cover you most of the time)

- Sugar

- Baking Powder

- Baking Soda

- Brown Sugar

- Cooking Oil (I go for olive oil and canola oil)

These staples are the foundation of countless recipes and, when stored properly, can last for months or even a year.

4. Season Early, Season Often

Spices are what make food magical! You don’t need fancy brands—stick with basics that offer single-ingredient profiles. My go-to spices are:

- Salt

- Pepper

- Garlic Powder

- Onion Powder

- Thyme

- Oregano

- Paprika

- Cumin

- Cinnamon

- Chili Powder

- Vanilla Extract

- Bouillon Cubes

- Red Pepper Flakes

These spices will give you all the flavor you need to create a variety of meals without breaking the bank.

5. Canned Goods: The Unsung Hero

Canned goods are a staple in my kitchen. They offer consistent quality, low prices, and a long shelf life. Plus, they’re great for backup when fresh ingredients are low. Some key canned items to keep on hand are:

- Pinto Beans

- Crushed Tomatoes

- Tomato Paste

- Tomato Sauce

- Boiled White Potatoes

- Herring or Sardines

- Tuna

- Fruit Cocktail

- Peaches

- Pears

- Broth or Stock

These ingredients can help you create filling and versatile meals on a budget.

6. Where You Shop Matters

The store you shop at can make a huge difference in food prices. Here’s how to stretch your budget even further:

Bulk Stores: Invest in a membership at places like Sam’s Club, Costco, or BJ’s. The $100 yearly fee is usually paid for in savings after just a few trips. Protein, especially beef and fish, is almost always cheaper in bulk stores.

Walmart and Aldi: These stores are great for extras like frozen veggies, fresh produce, dairy items, and baked goods. Their prices are hard to beat!

Hope this helps and feel free to reblog or comment with your own tips and tricks!

Stick to Your List: One of the easiest ways to overspend and waste food is by shopping without a plan. Make a list, and stick to it. This will help keep your budget in check and prevent unnecessary purchases.

By following these steps, you can keep your food costs down while still eating healthy and delicious meals. The key is planning ahead, shopping smart, and keeping a well-stocked pantry!

[unbidden-yidden-deactivated20240]

I had the privilege of meeting the folks behind this organization once, and checked up on them to see how they were faring with everything going on. And uhh.

I want everyone to read their statement here. This is coming from people on the ground who are doing the real work. These are Palestinian and Israeli peace activists working together to build a better future for their families and the region, and I want folks to really read and take in their words.

(Oh, and definitely also buy their zaatar and olive oil; it's second to none and the proceeds go to important work)

[babylon-crashing]

the psycho'vac

I.        In a glass case                in the dark                         in an alcove                                in the dark                in a church in Rome,        in Sienna, in Florence,           ��                    bits of saints mummified like the monkey's paw or                        Daniel Dravot's withered head                                                sat in the dark                        waiting for the faithful                                                to pass by, tourists to gawk at, for children of archeologists                to be terrified by.        Outside the Uffitzi                        one could buy postcards                                        fragments of Bosch's                                                        Last Judgement (1504)                                        reaction against sexuality                        that was creeping        back into the faith – every where lusty, fleshy figures                        were being torn apart, swallowed whole by frog-eggs,        tossed into pits of fire and snakes,                                        onto pitchforks and trees of thorn                while the saved, the fleshless,                                desiccated, loosely built creatures                        closed their eyes and lay upon the ground to pray.

II.

It starts while you sit in an outdoor cafe near the great clock in the ex-Lenin Square, forever at 11:45, while swallows who nest in the ruined eaves dart low, dark sickle-flashes, sweeping, skimming. Your notebook is open, pen cast down. You sip at the tiny cup of bitter coffee-sludge (when you are at a friend's house the old tatik takes the finished cup from your hands and reads the ground-stains, having you press your thumb into the hot residue, always with the curious shapes rimming the inside lip.) There is a smell thunder in the air. It starts when you walk down one of the city's mud streets, the rain coming down for four days nonstop. You stand in a crumbled doorway, a truck rumbles past full of cabbage heading for the market, spraying mud and gravel into the air. The wave-like clouds come down off the nearby mountains, things urgent and low to the ground, overwhelming the ruined factories and caved-in apartments, the one-room emergency boxes families of eight or twelve had been living in for the last seven years. It starts as you walk down the street. Under your boots, laying in unmarked graves, thousands of bodies, crushed and buried, their calls bubbling to the surface. Waiting for someone to hear.

III.

After the first baby in the orphanage you work at dies, then the second and finally a third, you go on a walk. It has been lightly snowing. Behind the city lays the broken rail yard. Even though there is no penicillin at the rail yard and none of the doctors who refuse to come to the orphanage to heal "things" as they call your babies will be there, you walk without a hat in the late afternoon gusts. You climb up through an abandoned cab engine, the iron sticking slightly to your gloves, its wooden passenger carriages trapped under a fallen wall. The train - its olive green and chrome and red 1940s Soviet art deco - slightly covered in wet-powder. At your feet, in the lee of the cab engine, dozens of empty hypodermic needles. Beyond the cab, the twisted rail lines; toppled buildings and other ruins; open pits of crude oil sunk in the ground; a whole roundhouse with the roof caved-in. It looks like a temple. Something holy, but you who never believed in the sacred or the holy, who saw ghosts as simply cultural abstractions. When you reach the roundhouse you find nothing inside but rubble and years and years of snow.

IV.

Humor. An US Embassy worker, an American working for a Foreign Aide organization and a Peace Corps Volunteer run into each on the street. Soon an Armenian friend walks by.

"This morning for breakfast," the Armenian said, "I had Frosted Flakes with milk."

"You had Frosted Flakes?" cried the Embassy worker, "How did you get Frosted Flakes in Armenia?"

"Oh, I bought them at the black market store near my house."

"You had milk?" cried the Foreign Aide worker, "How did you get milk?"

"Oh, I mixed the powdered milk with water."

"You had water?" cried the Peace Corps Volunteer, "How did you get water?"

V.

All winter long you were in isolation

watching it grow. You had given up

on the poetry brought in the 40-pound

box from home. You had not spoken

English in over three months, ever since the first

frost coated your pillow – there was no heat

in your hut, the rains turned to ice.

You wore your jacket and thermals and gloves

to bed and gave up on poetry. Reading

a poet writing about wasted sex no less

in San Francisco was a hateful thing.

Reading a poet, in Berkeley, where they

have everything, speculate on her fat

soul was a hateful, too. Under your floor

boards the dead called out your name, until

vodka, Russian water, kept the their

voices at bay. Intolerable, how clear they

came in. All of them complained,

griped, belly-ached in a language

untranslatable until your perception:

It was a cross between Armenian

and Russian that the old women spoke

down in the market.

VI.

It is sad to see these old people one, two, three generations apart from their children. These haughty, thin old people unable to speak of these things anymore, needing always to speak around them, as if at the dinner table to speak with clarity would make the magic happen all over again. To listen to them submerge their magic, to protect their children. There was a woman, nearly a hundred, who lived in a nearby village. As a baby she had escaped the Young Turks' Genocide in 1915, had witnessed the USSR rise and fall and had lost eighteen children and grandchildren in the earthquake. You visit her, she speaks in the ancient language, the old Armenian words, "God has forsaken the Armenians" – and spends her time looking for her god among the graveyards where 50,000 of her people died in 4 minutes in 1988. You will be leaving soon, returning on a 32-hour flight. Numbers. Something is inside you. Parasite. You will be leaving soon, and she has no more use for the living. Her words drop away, become muddled, confused, a lexicon of secrets, you pass by gravestone after gravestone on the way to the surface, thousands of them, until there is no more room for air.

VII.

Of course, you

take it with you.

It grows hideous

inside you, even

after the Peace Corps'

doctors arrived and demanded

that you are Medically

Evacuated -- the ol' Psycho

Vac -- three days before your

twenty seventh birthday, you

take it with you. You have

grown thin now, fleshless,

desiccated. They do not

even let you say good-bye

to your babies, such is the state

they find you in. On the flight

back to DC you sit next to

a woman, Dutch ex-missionary,

who explains that sometimes,

the young men God has sent

to do his bidding go crazy.

They, who fear for the safety

of their souls above all else,

do not know how to take

care of themselves so far from home.

She knows this, she assures you,

she has seen it happen. As

the stewardess pushes the cart

for the evening's meal by your seat

the thing that rests inside you

gurgles once in agreement

and then is still.

][][

Notes.

This is it, my grand attempt back in 2002 to put words to my nightmare.

The poem starts out in Italy because that is where I learned, for the first time, about the religious fever dream that is Hell, when I accidentally saw the LSD-madness of Hieronymus Bosch's art and it blew my little brain at the implications of such a concept. It didn't seem like much of a stretch to link the mummified bodies of Bosch's righteous in that painting with the babies dying under my care.

The, "the one-room emergency boxes," are called "domiks" and are basically railroad boxcars used to house the vast homeless population suddenly needing protection from the cold. Gyumri was never really rebuilt and 30 years later there are families still living in their rusted-out boxes.

[feyburner]

tumblr user feyburner, i have a confession. i don't know how to roast a chicken, or do anything with a chicken, and at this point i'm afraid to ask.

I can tell you're afraid to ask bc this isn't really a question. But I will answer it anyway. I'm always happy to talk about chicken.

You’ll be pleased to learn that roasting a chicken is so easy. The below explanation is quite long bc I am including all the information I can remember, to set you up for chicken roasting success. But, essentially, you’re rubbing a chicken in oil and seasonings and putting him in the oven for like an hour. Done.

Remember that people have been roasting whole chickens since the dawn of time using whatever they had around bc it’s the most low effort, high reward meal ever. You could say the word “salt” in a chicken’s general direction and toss him at a candle flame and he would still turn out great.  

To roast a chicken:

Buy a whole chicken, however big you want. 4-5 lbs is enough to feed 3-5 people with leftovers.

Prepare a workspace with a plastic cutting board (not wooden bc raw chicken juices) and paper towels. 

Remove the giblets, pin feathers, extra flaps:

1. Stick your hand up his primary orifice and pull out anything loose. There is usually a handful of little organs like heart and gizzards and sometimes these strings of pale bean looking things (tbh not sure what those are). Save these for stock, except the liver (super dark squishy organ) which will disintegrate. You can eat the liver separate if you want.

2. Trim off any sticky-outy bits that have pin feathers on them, and the flaps of fat/gristle over his orifice. Save the fatty bits for stock. Leave the triangle of fat directly above the orifice (his tail). 

Pat the chicken dry with paper towels inside and out. Get him as dry as possible. 

Spatchcock: You don’t have to spatchcock/butterfly but I like to, bc it maximizes outer surface area for that good good crispy skin. Also easier to get breasts and thighs done at the same rate.

All you have to do is cut the backbone out of the chicken with poultry shears or kitchen scissors if you’re desperate. Then push down hard to crack the breastbone so he lies super flat. Save the backbone for stock or jus. How to spatchcock step by step guide.

Dry brine: Prepare a bowl of coarse kosher salt. More salt than you’d think. Like 1 Tbsp per lb of meat. Rub salt over the whole chicken inside and out. Don’t skimp on the salt especially on the inside. It will not make your chicken crazy salty, it doesn't penetrate the meat that deep. Also some will be wiped off before you cook. 

Put the chicken on a wire rack on a baking sheet and chill uncovered in the fridge for 2-24 hours. The point of this step is the salt draws moisture to the surface of the chicken, which then evaporates in the circulating fridge air. It helps you get crispy chicken skin.

Dry brine + resting isn't 100% necessary, if for some reason you must produce a roasted chicken on a time crunch. But it's a good practice.

Roasting time:

Pat excess moisture off chicken inside and out. If you did not spatchcock you can stuff the inside with a halved lemon or garlic head, herbs, whatever you want. 

Seasoning rub: Prepare a small bowl with olive oil (maybe 1/4-1/3 cup?), salt, freshly cracked black pepper, and whatever dried herbs and spices you want. A good starter is: salt, pepper, parsley sage rosemary thyme, paprika, garlic powder, onion powder. I love me some Cajun spice mix like Slap Ya Mama. Start with like 1-2 tsp of each (1 tsp spices, 2 tsp dried herbs) and build from there. Don’t be shy. Recipes on the internet are like “Use 1/2 tsp herbs for this whole recipe” because they’re heading off 1-star reviews from annoying people who can’t handle a molecule of flavor. Season with your heart, your pussy, and your balls. Don’t be ashamed to use a store-bought spice rub. It’s not lazy, it’s efficient. Also, who gives a shit.

Rub the oil all over Mr. Chicken like he’s an Ancient Greek warrior-prince you’re preparing for the Olympic Games. 

Some recipes tell you to use butter, or slip butter under the skin, but butter has higher water content than oil and might not get you the ideal crispy skin. You can do whatever you want though. It’s your chicken. 

Preheat the oven to 425°. People will tell you a billion different temperatures—screaming hot, low and slow—but I’m here to tell you that it is so hard to fuck up a roast chicken, you can experiment and the results will always be great. 

I like to start at a high temp for 30 minutes to get the skin crisping and then reduce to 375° for the rest of the time to avoid burning. Sometimes you’ll have to cover him with foil if the seasonings start charring. That’s fine.

General cook time: 20 minutes per lb of meat, give or take 20 depending on oven temp. A 4-5 lb chicken at 425° -> 375° generally takes me ~1 hour 20 minutes. If you do low and slow at like 325° it might take 2+ hours. Just check on him periodically. Tbh it’s harder to overcook a chicken than you probably think. 5 minutes, or even 10-20 minutes, is NOT the difference between beautiful tender juicy chicken and a bone-dry tragedy. Chicken is not turkey. He is versatile and he can take it.

Pull the chicken when a meat thermometer inserted into the thickest part reads 145° or above. (160° is the “safe temp” but 1. The temp will continue to rise for a few minutes after it leaves the oven, and 2. 160° is the temp at which bacteria dies immediately. 145° is fine for eating. Disclaimer: I am not a scientist just a guy who makes a lot of chicken.)

If you don’t have a thermometer, pull the chicken when you insert a knife into the thickest part and the juices run clear. Gorgeous.

Let him sit for 10-20 minutes before carving. When carving, find the oysters and give them to your favorite person or take them as the Cook’s Bounty.

**********************

Again, this explanation is quite long because I included lots of detail. If you do it even one time, you'll realize it's incredibly easy and intuitive and doesn't take much time at all.

Godspeed!

[vilecrocodile]

let me give an example re: those tags. october is "fair trade month", apparently, wherein a lot more suppliers can pretend they gaf about the people who grow their product. my co op usually buys bananas, among other things, from Equal Exchange, one of the oldest and most reputable fairtrade organizations that works with farmer-owned co ops in various countries. But sometimes our supplier will subsitute our bananas with other brands when they run out, and there's nothing we can do about it. Recently we recieved del Monte brand bananas that were labeled "fair trade". Very hard to imagine what a brand like del Monte, or Dole, or Chiquita considers a "fair trade". Likely that they've met a set of parameters that were set and definied by the imperial core, so that they could market their product as thus. The point being, don't blindly believe the "fair trade" label. If you have options re: the produce and groceries you buy, I would encourage you to do research into specific distributors and supply chains. Equal Exchange, that I have mentioned, is a reputable source for avocadoes, bananas, coffee, tea, and chocolate, even olive oil from the West Bank. But despite all their efforts, they only represent a fraction of a fraction of the product imported into the US. No matter how many people buy and support them, they are inherently limited because they operate fully within the system of Western imperialism. Still, it's a good starting point, if you're interested in learning about supply chains, EE has a lot of information on their website about how they operate.

[elvhenfaer]

Hello, yes, I am here to discuss real life changes we can make to aid Palestine long term. It’s not a lot, but this is one I’ve made.

I use olive oil to cook. I always have it stocked in my kitchen. Now, instead of just buying it at the grocery store, I get it from Palestine. I may only be a drop in the bucket but with my dollar bill I will actively say, “Palestinian olive oil is the best olive oil. If you burn their olive trees, it does not mean I will buy yours instead. I am a part of the global demand that those trees exist and continue to exist.”

So anyway. That’s a step I’ve taken. It’s a small one, but if ten thousand other feet step in the same direction, then maybe they’ll hear us moving.

[byrootsonlineshopping]

Elevate Your Cooking with Authentic Traditional Lebanese Food and Organic Olive Oil

Explore the rich and flavorful world of Traditional Lebanese Food with ByRoots, where they bring authentic ingredients directly to your kitchen. Their carefully curated selection features everything you need to create delicious Lebanese dishes, from vibrant salads to hearty stews, celebrating the essence of this beloved cuisine. Among their finest offerings is their premium range of organic olive oils, perfect for enhancing the flavors of their meals. When you buy organic olive oil from ByRoots, you’re choosing quality and authenticity, with each bottle crafted to capture the rich, robust essence of the Mediterranean. Their olive oils not only add depth to your cooking but also provide numerous health benefits, making them a staple for any kitchen. Pair them with their aromatic spices and traditional dips to elevate your culinary creations, whether you’re hosting a gathering or enjoying a cozy dinner at home. They believe that cooking is an art, and with their exceptional products, you can turn every meal into a celebration of flavors. Dive into the delightful world of Lebanese cuisine with ByRoots and let their ingredients inspire your cooking journey. From vibrant meze to comforting mains, every dish you create will reflect the warmth and richness of Lebanese Food. Discover the joy of cooking with them and elevate your meals today! For more details visit their website.

[byroots]

Buy Organic Olive Oil by Byroots at an affordable price, available for all skin types, which is good for your skin.

[jukasorganicco]

Best Organic Olive Oil for Sale | Jukas Organic Co.

You've come to the right place if you're looking for something like organic olive oil. Juka's Organic extra virgin olive oil is high in phenolic antioxidants and contains beneficial fatty acids. Juka's tastes exactly like real olive oil. Our olive oil is unprocessed, cold pressed, extra virgin, and organic, and is sourced from small-scale female farmers in North Africa. Consider visiting our website for more information.

https://jukasorganic.com/products/buy-extra-virgin-olive-oil-16oz

[samwisethewitch]

Aromatherapy for Processing Trauma

Aromatherapy uses scent, usually in the form of essential oils, for physical and emotional well-being. Our sense of smell is very closely connected to memory, and certain smells can have an effect on our emotions and mood.

Essential Oil Safety and Ethics

Because this is the Internet and because certain multi-level marketing corporations have intentionally spread misinformation about essential oil safety, let's talk about a couple of things real quick.

You should never, ever eat or drink essential oils. These are very concentrated extracts of the active compounds from plants, and just like you would never sit down and eat 200 pounds of lavender, you shouldn't eat lavender oil. Ingesting essential oils can have very serious side effects, up to and including organ failure and death. Just don't.

If you want to work with a liquid plant extract that you can take internally, I recommend trying a tincture or a tea.

Use caution when applying essential oils topically. Again, essential oils are very concentrated, so they can cause skin reactions even if you are not normally allergic to the plant they come from. Always do a patch test to check for an allergic reaction before applying an essential oil to your skin or putting it in a bath. Some, like cinnamon oil, should never be used topically.

Always dilute your oils. Whenever you put essential oils on your skin, mix them with a carrier oil (like olive oil or coconut oil). Typically for adults you want to only use two drops of essential oil for every teaspoon of carrier oil, but you might use a stronger or weaker concentration depending on your body and your needs. If you're adding essential oils to your bath, make sure you mix them into a bath salt (either Epsom salt or plain table salt) before adding them to the water.

When you diffuse essential oils, make sure you don't use too much. For a typical aromatherapy diffuser, you really only need 1-5 drops of oil.

Be careful using essential oils around children and pets. Contrary to what some MLMs say, essential oils may not be safe for your baby or your dog. If you have kids, make sure your oils are stored out of their reach. Don't diffuse essential oils around babies under 6 months old, and don't apply oils to the skin on children under 3 years old. If you use essential oils on your older child's skin, they should be TWICE as diluted as for an adult (so you would use HALF as much essential oil for the same amount of carrier oil). If you diffuse oils around your kids, don't run the diffuser for more than 60 minutes. Follow other essential oil safety rules.

If you have a pet in the house, only diffuse essential oils in open, well-ventilated rooms, never let the diffuser run for more than 60 minutes, and make sure your pet is able to leave the room if they want to. Never apply essential oils to a pet's skin. Research your oils to make sure they aren't toxic to your pets.

Moving from safety concerns to ethics concerns, don't use essential oils in public spaces. Many people don't tolerate these scents well because of health conditions, allergies, or chemical sensitivities. For this reason, you should only practice aromatherapy in your own private space.

Try to be an eco-conscious consumer. It takes a whole lot of plant material to make essential oils -- one pound of lavender oil requires 250 pounds of lavender buds! That's a lot of natural resources. Even "wildcrafted" or "wild harvested" products may still be contributing to overharvesting. Try to limit your environmental impact by using oils sparingly, avoiding oils made from endangered plants, buying from companies that use sustainable harvesting practices, and reusing or recycling the bottles.

Making Aromatherapy Trauma-Sensitive

Because scent is so strongly connected to memory, scents that remind us of a traumatic event can trigger anxiety or panic, or even make us physically ill. Before using aromatherapy, think carefully about the scents you feel drawn to and whether they may be triggering for you.

For example, if your abuser wore a floral perfume with rose and geranium notes, the scents of rose and geranium might activate your fight or flight response, even though those are usually considered calming scents. If your abuser wore a cologne or deodorant with a lot of woodsy notes, you might want to avoid woodsy essential oils like cedarwood.

If at any point you start to feel triggered or activated when using aromatherapy, stop using that scent until you can speak to a therapist or counselor about your experience.

Helpful Essential Oils for Trauma Survivors

Note: Much of the information in this section comes from Elizabeth Guthrie's book, The Trauma-Informed Herbalist.

Lavender (Lavandula angustifolia): The ultimate relaxing scent. Guthrie says that lavender "allows a person to completely relax. It is a wonderful tonic for a person who has been overthinking situations." Lavender is really helpful for anxiety and paranoia, especially if your anxiety takes the form of doom spiraling or thinking about worst case-scenarios.

Cedarwood (Cedrus virginiana): An excellent grounding scent. Guthrie says that cedarwood "is loved for its ability to help people reconnect to themselves." Be aware that Atlas Cedarwood (Cedrus atlantica) is endangered due to overharvesting -- try to use more sustainable varieties.

Rosemary (Rosmarinus officinalis): Great for mental clarity. Rosemary strengthens memory, and it can be useful for people who struggle with short-term memory or who are dealing with brain fog or gaps in memory as a product of trauma. Rosemary promotes alertness.

Clary Sage (Salvia sclarea): Promotes a sense of well-being and helps decrease feelings of stress.

Sweet Marjoram (Origanum majorana): Brings balance to the body and mind. Marjoram has a relaxing effect and can help release tension.

Geranium (Pelargonium graveolens): Another relaxing scent. Guthrie says that geranium "can also help a person who is feeling jumpy, as if they're living in a horror movie and a jump scare is just around the corner."

Chamomile (Anthemis nobilis): Reduces anxiety and relieves feelings of depression. Chamomile also famously helps with sleep issues such as insomnia.

Patchouli (Pogostemon cablin): Very strong grounding. Guthrie recommends patchouli to help reset the sleep-wake cycle for people struggling with insomnia and/or fatigue.

Bergamot (Citrus bergamia): Balances emotional energy and uplifts the mood. Guthrie recommends it for brain fog from exhaustion and for aid in letting go of anger.

Eucalyptus (Eucalyptus globulus): A superstar for healing, whether physical, mental, emotional, or even spiritual. Guthrie recommends eucalyptus "to jumpstart the emotional healing process" and "to release the feeling that their trauma is part of their identity."

Sweet Orange (Citrus sinensis): An uplifting and energizing scent. Great for bringing up the mood, promoting happiness, and helping with burnout.

Aromatherapy on a Budget

Listen, y'all. Essential oils are expensive. Ethically sourced essential oils are even more expensive. I save some money by 1.) using essential oils sparingly, and 2.) buying pre-mixed blends. I'll typically look for a blend that contains several oils that I want to work with instead of buying each oil individually. Right now I'm working with the "Harmony" synergy blend from Eden's Garden, which contains lavender, cedarwood, rosemary, clary sage, sweet marjoram, geranium, and chamomile.

If you can't find a blend that has all the qualities you want, you can still save money by buying a blend with most of the qualities you're looking for, then adding one or two low-cost oils. For example, I wanted a slightly more grounding effect than the blend I'm using has, so I add a little bit of patchouli oil to bring in that earthy, grounding quality.

Sources:

The Trauma-Informed Herbalist by Elizabeth Guthrie

"5 Benefits of Clary Sage Oil" by Corey Whelan

"Marjoram Essential Oil" on AromaWeb

"The 8 Proven Benefits of Chamomile Oil and How to Use It" by Jill Seladi-Schulman, Ph.D.

"Essential Oils & Pets" on Saje

"Are Essential Oils Safe for Kids?" by Teresa Carr

[theworldoffostering]

Who is a Costco member? 🙋🏻‍♀️

We let our membership lapse several years ago, and then got sucked in by the Black Friday deals this year. Basically paid $20 for a basic membership.

What do y’all buy there?

I just completed my first online/shopping order, and here is what I put used:

Organic extra virgin olive oil

Dawn dish soap

Oatmeal

Raisins

Maple syrup

Toilet paper

Cetaphil lotion and cleanser

I tried to order coffee, but they were out.

We only have five kids at home now which seems like a normal amount. Lol. We don’t eat much in the way of frozen foods, except maybe ice cream, but I’m open to suggestions. We cook dinner from scratch most weeknights.

@that-girl-erin, what suggestions you have for me? Anyone else?

[madamlaydebug]

A universal symbol for joy, hope and life force energy, the sunflower’s various healing properties are often forgotten about as a result of its iconic, radiant appearance and symbolic power.

Sunflower seeds are the most popularly used part of the plant, and can be eaten raw, cooked, or, most commonly, made into a seed oil for cooking and dressings. Full of healthy fatty acids, vitamins and proteins, the seeds are known for reducing cholesterol, improving heart health and nourishing skin and hair. But the seeds are not the only part of this plant which can be used in food and medicine – in fact, the whole sunflower plant can be utilised, from root to petal! An infusion of the leaves and/or petals is astringent, diuretic and expectorant (meaning it can help reduce mucus in the chest), and has been used traditionally to treat various ailments, including fevers, coughs, diarrhoea, respiratory issues and malaria. A poultice of the leaves applied to the skin can be used to treat and soothe bites, sores and swollen areas.

As for culinary uses, you can steam and serve up sunflower buds as you would artichoke (which is a member of the same family!) and young sunflower heads can be grilled for a tasty, versatile treat (remove the petals and brush off the buds first). The seeds are a versatile kitchen staple which can be added into stir-fries, made into a nut-free ‘nut butter’, used instead of nuts in homemade pesto, ground into a flour or sprinkled over porridge and breakfast cereals. Roasted in the oven for 10 minutes with some olive oil and a little ground cumin and sea salt, they make for a delicious topping on salads and other dishes. A simple way to reap the benefits of the sunflower is to buy a high quality, cold-pressed, organic sunflower seed oil. However, when cooked at high temperatures, sunflower seed oil may produce toxic compounds, so it is best enjoyed uncooked in dressings and dips. A herbal infusion of the leaves and/or petals is another easy way to get the benefits of sunflower, and, like an uplifting cup of sunshine, it is bound to put a smile on your face too!