ecomii food & health alternative blog

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Chambers Farms’ Outstanding Harvest and Unique Roasted Soy Flour

By Marie Oser, Managing Editor ecomii.com
January 20, 2015
File under: DIY, Food Production, Gluten-free, GMO, Healthy Eating, Saving Money, Vegan

The Chambers Family has been farming on the same fertile land in Iowa near the Minnesota Border for 131 years.

Samuel Chambers, a veteran of the Civil War and his wife, Elenora settled just outside Corwith Iowa in 1883.   The couple had traveled from Ohio and lived in the upper portion of the barn they built on the land until a house could be built. Wild hay was the cash crop at this time.

The family built a granary in which one room was lathed and plastered to serve as a school.  Some students traveled long distances and would stay at the Chambers house, if a storm came in.

Jonathan Chambers is the fifth generation to cultivate the land and with his father, Norman began working with food  soybeans in 1987, when they shipped their first container of soybeans to a customer in Japan.  In the late 1990′s they developed their first web page and starting selling the Laura® Soybeans for customers to make soymilk at home.  In 2002 they started selling Tosteds brand roasted soy snacks.

Jonathan has just harvested the latest crop of Laura® Soybeans.Once again, we have been blessed with a Laura® Soybean crop of exceptional flavor and quality. The harvest yielded Laura® Soybeans perfect in size, color and with high protein value.”

Always non-GMO and prized by soy aficionados as the very best soybeans for making soymilk and tofu, what sets Laura® Soybeans apart is that the sweet, pearly-white milk they make is richly flavorful, surpassing even the best, refrigerated commercial brands.

Laura® Soybeans were named for Jonathan’s sister, Laura Jo and developed through time honored selective breeding techniques over many generations culminating with a soybean well-known to consumers by name.

In 2013 soymilk sales topped $210.5 million as consumers continue to associate consuming soy with many health benefits. In addition to providing a great low-fat source of complete protein, drinking soymilk can lower serum cholesterol[1], fight breast cancer,[2] relieve the unpleasant symptoms of menopause[3] and regulate hormones in the body.[4]

There is a growing segment among health conscious consumers who are enthusiastic about making homemade soymilk. Fueled to a large degree by the advent of the automatic soymilk maker, manufacturers pack the Laura® Soybeans with their machines to enhance consumer experience.

Savvy consumers can enjoy the goodness of soy and save money making fresh, delicious, homemade soymilk for pennies a quart in just 20 minutes, without additives or preservatives.

And now, in addition to the popular Tosteds™ Dry Roasted Soybeans, Chambers Farms has just made Roasted Laura® Soybean Flour available.  Milled from Dry Roasted Tosteds™, this versatile soy flour has a unique rich, sweet and full flavored profile.

Laura® Soybeans, Tosteds™ Dry Roasted Soybeans and the Dry Roasted Laura® Soybean Flour are shipping now. Direct from the Chambers Family Farm!

Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Facebook and Twitter

 


[1] Anderson JW, Johnstone BM, Cook-Newell ME. Meta-analysis of the effects of soy protein intake on serum lipids. N Engl J Med. 1995;333:276–282.

[2] Lamartiniere CA, Murrill WB, Manzolillo PA, et al. Genistein alters the ontogeny of mammary gland development and protects against mammary cancer in rats. Proc Soc Exp Biol Med 1997;217:358–64.

[3] Kurzer MS. Soy consumption for reduction of menopausal symptoms. Inflammopharmacology. 2008;16:227–229.

[4] Santell RC, Chang YC, Nair MG, Helferich WG. Dietary genistein exerts estrogenic effects upon the uterus, mammary gland and the hypothalamic/pituitary axis in rats. J. Nutr. 1997;127:263–269

 
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My Vegan Journey

By Glen Merzer
January 15, 2015
File under: Climate Change, Environmental Impact, Vegan

Glen Merzer, vegan author

I began thinking about becoming vegetarian when I was 16. Two of my mother’s brothers died as a result of  heart attacks – one in his fifties and the other in his forties.

Most of my father’s male relatives died in their fifties and my grandparents were dead before I was born.

So the first day of summer vacation before my senior year of high school, I decided to take the plunge. I got up in the morning and had an English muffin with jam for breakfast. The phone rang; it was my buddy Dave.

I said, “Congratulate me, Dave, I’ve become a vegetarian.”  He said, “Hey, that’s great, since when?”  I said, “Well, you know … since breakfast.”  He laughed at me.  Which may be a good thing because it’s now been 41 years of eating animal-free meals since that English muffin. …read more of My Vegan Journey here

 
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Holiday Gingerbread ~High Protein, Low Fat and Fabulous

By Marie Oser, Managing Editor ecomii.com
December 29, 2014
File under: Entertaining, Green Holiday, Healthy Eating, Vegan

And I had but one penny in the world, thou should’st have it to buy gingerbread. ~William Shakespeare, “Love’s Labor’s Lost”

While Ginger originated in Southeast Asia, it has a long history of being cultivated in other countries and has been considered a therapeutic root for more than 5000 years in India and China.

In Sanskrit the root was known as srigavera, which translates to ‘root shaped like a horn’ – a fitting name for ginger’s unusual appearance.

Ginger imparts warming and stimulating properties that stimulate circulation and enhance blood flow in the body. Ayurveda, the ancient healing science of India and modern science concur in recommending ginger for a wide range of ailments from joint pain and motion sickness to enhanced digestibility.

The origins of gingerbread date back to the ancient world and an early form of gingerbread can be traced to the Greeks and Egyptians who used it for ceremonial purposes. The ancient Romans used ginger extensively and the Arabs took over the trade when the Roman Empire fell. …read more of Holiday Gingerbread ~High Protein, Low Fat and Fabulous here

 
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Bring in the New Year with Vegan Hoppin’ John and Southern Greens for Good Luck and Good Karma

By Marie Oser, Managing Editor ecomii.com
December 25, 2014
File under: Entertaining, Green Holiday, Healthy Eating, Vegan

Photo: Joseph A. Garcia

Hoppin’ John is a traditional dish with black-eyed peas believed to bring good luck when served on New Year’s Day.

According to the legend, if you serve black-eyed peas on New Year’s Day, you’ll have plenty of pocket change in the New Year. If you serve “Hoppin’ John” with cooked greens you’ll also have plenty of folding money.
Southern Greens and Vegan Sausage

Back-eyed peas are a dietary staple in the American South and southern families often toast with Champagne and a bowl of Hoppin’ John at the stroke of midnight on New Year’s Eve.

These cream-colored legumes have a slightly smoky flavor, smooth texture and a distinct black dot. Food historians note that “Hoppin’ John” is an American dish with African/French/Caribbean origins. African slaves, who worked the rice plantations, brought black-eyed peas to the US they were growing extensively in the south by the 1700’s. …read more of Bring in the New Year with Vegan Hoppin’ John and Southern Greens for Good Luck and Good Karma here

 
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Joyous Hanukkah ~Healthful, Planet-Friendly and Compassionate

By Marie Oser, Managing Editor ecomii.com
December 14, 2014
File under: Entertaining, Green Holiday, Healthy Eating, Recipes, Vegan

Hanukkah, the winter festival of lights is celebrated by Jews around the world and begins this year when the first candle is lit at sunset on Tuesday, December Sixteenth.

An eight-day festival marked by the lighting of brightly colored candles commemorates the rededication of the Temple in ancient Jerusalem. The menorah is a candelabrum with nine branches in which a different candle is lit to mark each consecutive night, the primary ritual on Hanukkah.

The first candle, called the Shamus is taller than the rest and is used to light the remaining candles. One candle is lit the first night, two the second, three the third, and so on until all are lit on the eighth night.

Five Tips for a Green Hanukkah …read more of Joyous Hanukkah ~Healthful, Planet-Friendly and Compassionate here

 
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An alternative approach to health, wellness and disease prevention. Marie Oser and her team of bloggers bring you creative natural solutions to issues affecting our health and wellbeing.

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