can this subscription make you healthy

Imagine a weekly box of ultra-fresh, flavor to the max, organic, nutrient-dense produce at a reasonable price all while supporting your local farmers? Have you ever had or thought of becoming CSA member? CSA = Community Supported Agriculture.Community Supported Agriculture is a unique agreement between a farm and the local community. Members pay in advance each year for a weekly share of farm grown produce. As members of a CSA, you join with the farmers in both the benefits — bountiful crops, community, produce variety, direct relationship with farmers, access to u-pick, etc. — and the risks — bad weather, disease outbreaks, weeds. Each week you will have the privilege of eating vibrant, just-harvested produce!Say goodbye to wilted greens and tasteless tomatoes. Your produce will be harvested when it’s ripe and, in most cases, find its way into your kitchen within a day of being picked. This means better flavor and more nutrient-rich produce.With a CSA share you can expect have some vegetable diversity - have you ever tried Broccolini? - You’ll want to! You can have the opportunity to grow relationships with like-minded community members, and even the possibility to volunteer on the farm for a free or discounted share.More Plus ++You’ll also find that many local farms have other offerings, such as fresh maple syrup, honey from their own bees, a meat share if they raise cattle and beautiful eggs from pasture-raised chickens, raw milk or butter too. Many farmers will also have local farm stands if you are lucky to live close by or take a country drive to pick up more fresh goodies!How to join: Browse online Local Harvest ( Run by a small team of longtime food activists and passionate foodies, Local Harvest is a national directory that lists over 30,000 family farms and farmers markets, along with restaurants and grocery stores that feature local food. You could also visit your local farmers market and ask if they offer a CSA and you will be sure of getting a box of bountiful food each week.You’ll find that the details of each farm’s CSA will vary, but generally speaking most will offer either a full or half share – Share with a family member or neighbor to split the cost and pickups is a great option too!Typically, a full share will range from $300-600 and will start in early spring, ending around Thanksgiving. I encourage you to either call or stop by your local farm to ask them about share prices, amounts of produce distributed, and length of season.OMG now what will I do with all this in-season produce each week?This now provides a wonderful opportunity to exercise your creativity in the kitchen! Stay Positive!You are embracing HEALTHY! ALIVE GOOD NON FACTORY MADE FOOD THAT’S GOOD FOR YOU AND YOUR FAMILY!!!Try new recipes, explore new cooking methods, and challenge yourself to make those weekly repeats in a few different ways. FYI I post many recipes and ideas on my Instagram page Healtyrosz or Facebook – Pinerest is also a great resource.Too much basil? Freeze some pesto. Over-abundance of zucchini? Bake some bread. Something you really don’t like? Share with a friend.So...what are you waiting for? Your ultra-fresh, flavor to the max, organic, nutrient-dense produce is in season! Get out there and crop share! is a great way to also reap the benefits of adding more fresh produce:Plan a visit to a local farm market, so many are popping up….support local farmers!!!!Grow your own, try raised bed gardening, or container plant a few items-even if it’s just fresh herbs…..basil, cilantro, parsley, thyme, oregano, rosemary or sage! Most container pots reseed new again each year!


​                      The two types of cookware you should avoid completely  Hands down, one of the most important tools in a healthy kitchen is quality cookware. It’s a purchase that you’ll hopefully make once in a lifetime, yet we often go for what’s cheap and easy. Spoiler alert — nothing cheap or easy will ever benefit your pocketbook or health. In this article we’re going to cover the two types of cookware you’ll want to avoid, and which options are going to be the best long term investment for your kitchen and your body. The most popular, yet arguably the most toxic option people purchase is non-stick cookware with a plastic coating like Teflon. When Teflon is manufactured, a man-made chemical called Perfluorooctanoic acid (PFOA), also known as C8, is used in the process. PFOA is the most persistent synthetic chemical known to man and is found in the blood of nearly every person tested 1. Toxicologist Tim Kropp, Ph.D., a senior scientist with the Environmental Working Group, finds the situation alarming. He exclaims, “doesn't break down -- ever…It would take your body two decades to get rid of 95% of it, assuming you are not exposed to anymore. But you are.” Further, PFOA has been linked to birth defects, increased cancer rates, and changes to lipid levels, the immune system, and liver. It is likely a human carcinogen and it is highly persistent in the environment 2. The second cookware option you’ll want to avoid is aluminum. While aluminum is the most abundant metal in the earth's crust and occurs naturally in soil, water, and air, its use is also widespread among many consumer products. You can find aluminum used and distributed in cookware, antacids, astringents, buffered aspirin, food additives, antiperspirants, and cosmetics. Specifically, aluminum cookware has been shown to leach a significant amount of aluminum into food during cooking, which could pose a toxicity threat. In humans, high levels of aluminum in the body have been shown to cause brain and bone disease, while studies in animals have shown that the nervous system is a sensitive target of aluminum toxicity 3.  The EWG has placed aluminum on their “watch list” due to its extensive use and the uncertainty surrounding this metal and its long term, cumulative health effects 4. For these reasons, avoiding aluminum exposure in your cookware is generally a good idea. Now that we’ve covered the two types of cookware to completely avoid, let’s move onto the two types of cookware you want to have in your kitchen. Oh, and if you’re wondering how to cook your morning omelet without major sticking…we’ll cover that too. Your first option is going to be stainless steel. Stainless steel is easy to maintain, heats up quickly and evenly, can be put in the oven, and will last a lifetime. If the financial commitment of a new stainless steel set is too steep, simply start by purchasing the pieces you use the most and build your perfectly curated collection overtime. The most common complaint with stainless steel cookware is the fact that foods stick. This could happen if you don’t have the proper technique! To ensure a perfect non-stick surface be sure to heat the pan first, add your healthy fat or oil, and then the food. With some practice, it’ll become quite easy, promise! The second option is cast iron. The first known use of cast iron cookware was during the Han Dynasty in China, around 220 A.D. Casting techniques became widespread in Europe by the 16th century, and since then, this versatile equipment has been a staple in households all over the world 5. Cast iron is non-stick, easy to clean, very inexpensive, basically indestructible, will last a lifetime, and is visually appealing. Well maintained cast iron can be passed down for generations making this not only healthy for you but a better way to create a healthy legacy in your family! Cast iron does require maintenance and care through proper “seasoning” to keep them rust-free and non-stick, but this process is quick and easy. Be sure to follow the manufacturer's guidance on how to do this! There we have it — the two pieces of cookware to avoid and the two to go out and purchase today! Happy cooking.  Sources 1. DeNoon, Daniel J. “Is Teflon Chemical Toxic? EPA Seeks Answers.” WebMD, WebMD, 13 Jan. 2005, 2. Ewg. “New Study and New Dangers of the Old Toxic Teflon Chemical.” EWG,                                         toxic-teflon-chemical.  3. “Toxic Substances Portal - Aluminum.” Centers for Disease Control and Prevention, Centers for Disease Control and Prevention, 21 Jan. 2015,           4. “Food Additive ‘Watch List.’” EWG, 5. Bomberger, Sabrina. “The History and Resurgence of Cast Iron Cookware.” WebstaurantStore, WebstaurantStore, 6 July 2016,   

this powerful spice combats inflammationand reduces pain

Imagine you were lucky enough to get your hands on an ancient plant known to combat inflammation, pain, and disease? What if I told you your local health food store probably has it for a few bucks? Well, it’s true— I’m referring to none other than the golden-hued powerhouse, TURMERIC! Native to India and Southeast Asia, this golden spice has been used to give color and taste to food preparations since ancient times and has remained a mainstay herb in botanical medicine for thousands of years in the Ayurvedic tradition. With a pungent, earthy-sweet taste and a stunning golden-orange hue, turmeric is most commonly found and used as a dried, powdered spice, but it can also be found in it’s fresh, root form. Raw turmeric is the root portion of the plant Curcuma longa. With papery skin and a knobby appearance, the unprocessed form of this root bears a strong resemblance to ginger root. That resemblance is not a coincidence though, as turmeric, ginger, and cardamom are plants all belonging to the Zingiberaceae family—also known as the ginger family1. Turmeric's effects on health are generally centered upon an orange-yellow colored, lipophilic polyphenol substance called curcumin, which is acquired from the rhizomes of the herb. Curcumin is known to have antioxidant, anti-inflammatory, anticancer effects and, thanks to these effects, have an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetes2. Traditionally, this spice has been used in Ayurveda and folk medicine, but modern science has provided the scientific basis for the use of turmeric against such disorders3. Today you can find turmeric supplements anywhere you go, but I strongly urge you to utilize the organic spice or root in your cooking instead, as these forms are the healthiest and most bioavailable for our bodies. There are infinite ways to use this incredible golden spice, so play around with it and decide what you like best. As a general rule of thumb, 1 inch fresh turmeric = 1 tablespoon freshly grated turmeric = 1 teaspoon ground turmeric4. To get you started, here is a quick and delicious Golden Milk recipe to help you get your daily dose! Enjoy. Golden Milk Ingredients •         1 cup coconut or macadamia nut milk (or your milk of choice)•         ½ tsp ground cinnamon•         ½ tsp ground turmeric •         ¼ tsp ground ginger•         pinch of ground black pepper•         1 tsp raw honey (or your sweetener of choice), optional . 2. Kocaadam, Betül, and Nevin Şanlier. “Curcumin, an Active Component of Turmeric (Curcuma Longa), and Its Effects on Health.” Critical Reviews in Food Science and Nutrition, U.S. National Library of Medicine, 2 Sept. 2017, . 3. Gupta, Subash C, et al. “Multitargeting by Turmeric, the Golden Spice: From Kitchen to Clinic.” Molecular Nutrition & Food Research, U.S. National Library of Medicine, Sept. 2013, . 4. Han, Emily. “What's the Difference Between Fresh and Dried Turmeric?” Kitchn, Apartment Therapy, LLC., 2 May 2019, .