TREES are essential to us - mankind would not be able to exist without them and the oxygen they produce for life on this planet.

• Trees also act as filters, cleansing the air that we breathe and the soil from pollutants and chemicals.

• Trees shield us from the noise we produce.
• Trees provide us with natural shade.
• Certain trees like Colorado blue spruce can make all the difference in flash flood endangered areas as the roots absorb water from the soil. By holding the soil in place, the movement of sediment and erosion is reduced.
  

• Trees are Nature's windbreaks which help in preventing soil and vegetation from drying out.

So next time you plan on cutting down a tree in your yard because it looks messy later in the year, remember that each one of those fallen leaves had a purpose and did a great job: It helped you breathe.

Last but not least, the monetary value. Mature trees - planted in the right location -  increase a home's value by 7 to 19 percent and help selling properties more quickly as well.
Forget the lawn - the value is in the trees.

Links:

http://www.realty101.com/value-of-a-tree-in-your-yard
http://whyfiles.org/107flood/3.html
htttp://chemistry.about.com/od/environmentalchemistry/f/oxygen-produced-by-trees.htm

ORANGE is a powerful color, it is one of the healing colors, stimulates enthusiasm and creativity. Orange also means vitality and endurance.
The CARROT, a highly popular and common vegetable, versatile, healthy and enjoyable raw or cooked. The list of recipes using carrots is endless and the fact that the root with the pretty orange color is high in potassium, beta carotene and vitamin A makes it a powerful addition to one's daily nutrition.

Plenty of sunlight provided indoors is the only requirement needed along with keeping the soil/sand mixture (50% high quality rich potting soil and 50% sand - no play sand) on the dry side.
Carrots do not appreciate wet soil.

Links:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21

http://www.gardenguides.com/79857-grow-indoor-carrots.html

http://www.thecreativeideashop.com/seed-gifts.html

Susan Placek, Owner of THE CREATIVE IDEA SHOP

If you think Austria is all about The Sound Of Music, white horses and Mozartkugeln, think again.
This tiny little state in the heart of Europe seems to become a trendsetter for change into the right direction and for a new lifestyle, and I must say, I am mighty proud of my old home country.
Not a day goes by without exciting news about new vegan shops, restaurants, bakeries and ice cream parlors opening up. I will gladly write about them in the WELCOME TO PLANET VEGAN Blog and feature them one by one as each deserves special attention.

Susan Placek, Owner of THE CREATIVE IDEA SHOP

The fast-food style restaurant offers a nice variety of dishes, from Starters to Bowls - the Bombay Bowl with herb-roasted veggies, super grains, steamed kale, cannellini beans, cilantro/green curry sauce with coconut milk, almonds, hemp seeds was very tempting - Homestyle Plates, Burgers, Sandwiches, Soups of the day, Taco Plates and plenty of Sides to choose from. Patrons may pick pairs from each menu category.

After some consideration I decided to order 2 Sides, Steamin’ Kale for $ 3.50 with ginger-miso dressing,  sprinkled with toasted sesame seeds and Cauli-Mashed Potatoes + Gravy for $ 3.25, made from fresh cauliflower blended with mashed potatoes, topped with porcini mushroom gravy with fresh rosemary, a combination that's right up my alley.

Links:


The VeggieGrill has currently 24 restaurants in Southern and Northern California, Oregon and Washington.
http://www.veggiegrill.com/index.html


Photography: http://www.cocoonworx.com

Don't we all have those days when we wish things would be as simple as black and white with nothing in between, without the millions of shades of grey that make our world as complex as it is? All the madness on this planet might be fixed easily if there was only either "good" or "bad".

For some unknown reason though the Universe doesn't work like that. Instead, we are all part of that mind blowing web called "life", where all is connected, where each single action of each single person matters and all is one.

It is my deepest desire to be part of something good, to be one of the many tiny little seeds in our society who crave for fundamental change on this planet, and who want to contribute somehow with something in this process of awakening the kind of human qualities that are lacking, but essential in becoming what we claim to be: HUMANE.

I chose Vegetable Seeds as a symbol of life, of new beginnings and of nurturing the human mind and soul, and combined them with one of my passions - being creative - for sowing Goodness and ultimately growing KINDNESS, COMPASSION, PEACE, HARMONY and HAPPINESS, envelope by envelope and seed by seed.

Contact for free logo personalization for businesses, organizations and non-profits and for wholesale.


Links:

http://www.welcometoplanetvegan.com/store.html

http://www.thecreativeideashop.com/seed-gifts.html

Originally - and that is 5,000+ years ago, Carrots were not grown for food but for a variety of ailments.

Based on the information historical documents and paintings provide, that's how long Carrots have been around and planted by humankind, also often mistaken for parsnips, one of their close relatives. Carrots were anything but orange back then, they were purple, red, white, and yellow. That is until the 16th century, when Dutch carrot growers invented the orange Carrot in honor of the House of Orange, the Dutch Royal Family. Cross breeding pale yellow with red Carrots resulted in the bright orange colored Carrot we know today.

With its measly 25 calories and 6 grams of carbs, but 2 grams of fiber per average size Carrot, this vegetable is an excellent source of vitamin A, giving you more than 200% of your daily requirement in just one Carrot. Furthermore these pretty edible roots are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed. The deeper orange the Carrot, the more beta-carotene you’re getting.

Carrots are good for your eye-sight, for your bowels, for preventing or treating allergies and rheumatism, killing germs in the mouth and maintaining healthy gums, supporting liver function, and improving your skin and its tone. Carrots help reduce the level of cholesterol in the blood and the risk of heart disease, regulating blood sugar and lowering the risk of cancer development.

You may have known all of the above. But ...

Did you know that Carrots also provide excellent medicinal uses for your business too?

Carrots given out as Seeds are a powerful promotional ailment with health benefits for your business kicking in from the moment they are given out. The initial impact this giveaway causes what is known as the mental and physiological state of "surprise", triggering positively valenced emotions, followed by anticipation and the excitement of planting and experiencing the growing process from seeds to edible vegetables.

The carotene content of the harvested Carrots, providing a powerful anti-oxidant, becomes invaluable in the second phase of this all natural and organic treatment, which through consumption, helps your clients and prospects to protect their brains from oxidative stress, and ultimately supports the three main stages in the formation and retrieval of memory:

• ENCODING - receiving, processing and combining the given information
• STORAGE - creating of a permanent record of the encoded information
• RETRIEVAL - calling back the stored information in response to your efforts

Contact THE CREATIVE IDEA SHOP with your inquiry for a Carrot business treatment tailored to your needs.

Click here for more information about Carrot Seed Cards with FREE Logo Personalization and many other ideas for creatively using Seeds for GREEN, VEGAN AND ORGANIC business marketing and promotions.

Links:

http://www.TheCreativeIdeaShop.com  

http://en.wikipedia.org/wiki/Carrot

Susan Placek, Owner of WELCOME TO PLANET VEGAN & THE CREATIVE IDEA SHOP

A tractor is not necessarily what one would expect to find in the middle of a big city like L.A, you'll find it in front of the Sage Vegan Bistro though in Culver City, California. After planning on going there for a long time, finally last weekend I made it happen.

Flowering artichokes, herbs, fruit and greens planted along the parking lot give patrons a nice first impression. The spacious outdoor beer garden is the perfect place for those sizzling hot Southern California days where olive trees provide plenty of natural shade for enjoyable meals.

The lunch invitation I owe to a friend of mine gives me the chance to check out the second location, in Echo Park. I am thinking of Saturday or Sunday Brunch ....

Links:

Sage Vegan Bistro
http://sageveganbistro.com/index.html


Photography Susan Placek/CocoonWorx
http://www.cocoonworx.com/
http://www.TheCreativeIdeaShop.com

By Guest Writer Marlene Watson-Tara

One of the most controversial and curious subjects in modern nutrition is the place of animal protein in a healthy diet. The evidence has been building over the past twenty years that our reliance of meat and dairy foods are a mistake. Most epidemiological studies indicate that excessive consumption of meat and dairy is a primary factor in most degenerative disease. These studies, coupled with the fact that the economic and environmental damage of the modern meat and dairy industry far outweighs its social and nutritional value, do not seem to shake the public belief that animal fats and protein are essential for a healthy diet. That more and more people reject these foods on ethical grounds related to the animal abuse sets the stage for a food fight of epic proportions.

There is certainly adequate information regarding the horrific and unhealthy conditions that factory-farming methods impose on cows, pigs, chicken and fish as well as the many other animals that are slaughtered for food daily. Most people would not eat the meat they consume daily if they had to witness the events that brought it to market. The fact that we need around 150 billion animals killed every year to survive seems strange when we look at the physical, anthropological and nutritional facts. We can only come to one conclusion – the argument has nothing to do with nutrition, science, compassion or common sense. No - the subject of animal food consumption is ruled largely by emotion and cultural mythologies.

Is Meat Part Of Our Destiny?

One of the most interesting arguments supporting the eating of meat is that we are omnivorous; we can eat it all. I would never argue with that. Early humans ate a varied diet that probably included insects, small game, fruits and plants. I am not aware of any logical contradiction to this idea.

The issue here is that we were not “natural carnivores” in the accepted definition of the word. A carnivore is an animal that has a diet mainly or exclusively of animal meat. This meat can be obtained through either hunting and killing or scavenging the left overs from what other animals kill. The academic arguments continue regarding the dietary details of our evolution but certain compelling facts emerge that challenge many cultural mythologies.

The most accurate indications of early diet are to be found in the mouth and intestinal tract. This is where the history of any animal’s dietary past is reflected most dramatically. Indications of the earliest human remains show that man was never a true carnivore. In fact, meat (other than insects) was probably a rather small part of dietary consumption. The proofs of this lie in both human structure and function.

Starting from the most mentioned and most obvious, our so-called canine teeth don’t qualify us as carnivores, they are placed back toward the outer corners of the mouth and they are not long enough, large enough or strong enough to grip, hold and tear flesh. There is no evidence in the fossil record that we have ever had the sharp developed teeth to tear meat or the jaw joints to hold or grind bones with any effectiveness let alone the claws that are essential tools for the capture and kill.

The issue of cheeks is one that often brings a laugh when I bring it up in lectures. Carnivores don’t have cheeks; they don’t need them. You don’t keep meat in your mouth; you only have cheeks when you keep food in your mouth to aid digestion and to masticate. Humans have digestive enzymes to digest complex carbohydrates (not needed for carnivores); we do not develop these capacities unless they are essential for our existence.

The same indications are there in the human intestinal tract. Carnivores have very short intestines with fairly smooth walls. Meat fiber is not beneficial to intestinal health in any animal, when the surface nutrients are released from meat the intestines need to be flushed. Herbivores and humans have a longer (two to three times as long) more complex digestive tract that holds vegetable fiber longer to achieve maximum efficiency and support the growth of beneficial microorganisms. All of these features take us back over a hundred thousand years, far before the development of tools or practical use of fire. One of the problems that emerge in interpreting all these indications of our original diet is the fact that one of our most precious gifts is our adaptability.

The first humans left their African home 1.8 to 1.3 million years ago, depending on which of the current migratory theories you apply. As we traveled and as other waves of migration worked their way North we were forced to adapt to new environments. As tribes moved into the colder and less fertile lands it was important to follow herds of animals and to rely more on animal sources of food for survival. Those tribes who remained in the cooler climates retained their relationship to animals as a food source either in the wild or eventually domesticated and used for milk products.

Over thousands of years this adaptation included the sophistication of tool making, the control and use of fire for cooking and warmth and eventually agriculture. From 20,000 to 10,000 years ago agriculture slowly developed and with it cooking. Anthropologists tell us that during this period the primary development in human biology was an enlargement in brain size. This growth in the brain is attributed to the fact that cooking made digestion more efficient and allowed more caloric energy for development of the brain. If this is true it would indicate a movement away from our original diet to meet the challenges of migration and environment and then an adaptation to a more plant based diet to meet the social and physical needs of an increased population and a more settled cultural life. All of these changes were in service of staying alive.

Tradition and Evolution

When I ask clients to describe their diet the two most common answers are “I eat a really good diet” (everything is relative) and “I was raised on a traditional diet, I like my meat and potatoes’”. The former is usually the female answer and the latter comes mostly from men. Tradition gets used as a reason for a multitude of sins. If it was good enough for grandpa it is good enough for me. Two questions spring to mind – the first question is if our nostalgia for tradition is a reflection of fact and the second is the value of tradition on its own.

When I started to eat a macrobiotic diet in the mid 1960’s my grandfather told me that I was eating more like he did as a child. His family lived on porridge, bread, vegetables, beans and small game with very little red meat. He thought it was funny and he loved the food. The amount of meat in the diets of most people 100 years ago was very small; it was chemical free and free range or grazed. I have found this to be true in every country I have visited; if you ask the elders, their diet included less meat unless they were quite wealthy.

The gift of consciousness, our capacity to be aware of our actions and the implications of them, is a great gift if we us it. Tradition can be described as social habit. As with any habit, tradition should be assessed as either improving or diminishing the quality of individual and social life. With consciousness we may feel that some traditions fill an important need are worth retaining, others may have outlived their use or based on ignorance and need to be replaced. To retain any tradition out of misplaced nostalgia is ill advised. I loved my grandparents very much but am quite happy to leave some of their prejudices and beliefs in the past since they do not serve in the present.

The development of technologies and the speed of social change make many people anxious about the course of society. This anxiety often produces irrational fears as we move into uncharted territory. The course of history makes demands on us all to reassess what is of true value, not only in the moment but also for the future. When we approach the issue of nutrition the demand is that we move beyond the restraints of imagined tradition and ask ourselves how we create a healthy and environmentally sound diet that is flexible enough to adapt to personal needs, diverse enough to satisfy the senses and capable of feeding a hungry world with the least environmental impact. This is not only possible but urgently needed.

One of the habits we will have to leave behind is our dependence on animals as a primary food source. It is wasteful, unhealthy and produces environmental chaos. The way forward is to continue to advocate eating low on the food chain, to promote education of the young on the benefits of healthy eating, to support organic agriculture and demand politicians to have the courage to confront the massive agriculture and food monopolies and make them accountable for the quality of their food. There is no benefit in respecting tradition if it poisons the future.

Links:

http://www.marlenewatsontara.com/

http://www.flexyourfood.com/2011/09/deforestation-due-to-global-meat-demand/

http://www.huffingtonpost.com/2012/06/28/meat-environment-deforestation_n_1633735.html

http://www.resilience.org/stories/2012-06-30/report-links-beef-production-deforestation-threats-climate-and-health