The Long, Steaming Hot Summer

Today is 9/11/16 and it’s been 15 years since the Twin Towers Attack. Time marches on…

The sweltering, 90+ temperatures in Georgia are fast becoming memorable yet they continue into September.  Several weeks ago after our return from vacation, we developed a t-fitting leak off of our hot water heater. We did not know this at the time.  However, we did notice a bump in the hardwood flooring in the kitchen area.  Our contractor was called, arrived 3 days later and turned our water off at the street.  He told us the plumber would be there after 3pm that day. The plumber said that the hot water and steam had sprayed and condensed on the subflooring, one floor truss, and most all of the insulation was nearly saturated in the crawlspace.  We called USAA insurance and applied for a claim.  Fortunately, USAA has vetted restoration and construction companies that are bonded and also insured.  Both companies have a 3 year warranty against defects in workmanship.  This was all good news.  Interestingly enough, we detected no strange smells and heard any noise relating to the leak.  There was no indication inside the house that there was a problem. With the exception of a bump in the kitchen floor, everything seemed normal.

I must give Cathy all the praise and honors for taking care of so many details.  We were fortunate to obtain a room at Candlewood Suites not more than 3 miles away from our house.  It is about the size of a large camper trailer. The tiny kitchen area has 2 electric eyes, a nice sized microwave, small sink, and a very modest amount of counter space.  There is a medium sized refrigerator which was needed in order for us to salvage perishables that we had at home.  One chest of drawers with 3 drawers, and a closet about 6 feet long is a challenge for long periods. The bathroom is sparse, but I have seen smaller and less appointed. It is like luxury camping, but I would not call this “glamping”.  We do have satellite TV and a DVD player.  The air conditioning works well.  We have no complaints. The difficult part to fathom is that we may remain here until Halloween. That amounts to 8-9 weeks.  I could only dream of a vacation that would last that long.  This is no vacation – far from it.

All hardwood flooring, floor tile, and carpet will be replaced in our house.  All baseboards will be replaced and finished.  All walls will get a fresh double coat of paint of the original color, which is fine since we picked the colors that are currently on the walls.  So, we’re trying to use the new material installation and paint job as the bright side to this chapter in our life and rationale that it is not so bad.  It really isn’t so bad, but, of course, we miss our home and continue to pay electric, cable, and other bills for an empty dwelling.  Cooking has been a bit handicapped.  Most home-based projects are on hold.  I mow and we tend the lawn and don’t live there.  It is a bit strange.

I think, most importantly, this as one of life’s speed bumps or detour; it has been a way for us to realize how many other people live their entire lives.  Thinking Syria at this time.  There are those that would think that living in these smaller quarters, as we are, would be wonderful.  Think major Chinese city apartments.  Since Cathy and I camp a fair amount, this has been relatively easy for us to adapt.  We see it as another round of training for our extended tent camping road trips after we retire in a few years.  We enjoy coming up with new ways to become more efficient and living minimal.  It takes a lot of constant thought to go from having lots of tools, materials, and personal items to a basic set of daily needs – no extras.  Much like camping, the experience and the thoughts that you have during the experience is the value in the experience itself.  Nothing worth treasuring comes easy in life.  It is so easy to settle into a comfort zone and stay there.  This is especially true as you get older.  You can’t teach an old dog new tricks.  This old dog is learning a few new tricks these days.

Glory Dog Goes Into a Restful, Peaceful Sleep after 15 Years

Speaking of dogs, last week was sad.  This past Thursday, our nearly 16 year old dog, Glory, was mercifully allowed to go into a final peaceful sleep.  Glory, her given purebred name is “Bound for Glory”, was obviously getting old. The oldest recorded age for an American Staffordshire Terrier that I have heard about is 18.  Glory was deaf, relatively blind, had blood issues, and a terribly large mass on her hind side that the veterinarian did not want to remove since she was so old.  Since we had her staying at the vet’s possibly until Halloween, we decided that her quality of life had reach a new low and we could not allow her to remain in such a state.  Cathy went to the vet’s office and walked and spent time with Glory, loved on her, and cried her eyes out in the office. Finally allowed the Doc to put Glory to sleep.  It was so hard for Cathy and I admired her courage.  It is certainly one of the hardest things she has ever done in her life.  After all, she had walked Glory each morning for most of Glory’s 15+ years.  Cathy took very good care of that dog.  She was a rambunctious, stubborn, tough-as-nails, loving, sweet dog.  She was a good dog and we hated to separate from her, but it had to be.  So, the long, hot summer continues and we carry on.  It could be so much worse.  Thanks to the now, totally connected planet, we know that suffering is unimaginable in many parts of the world.  Many of us just want to live life and strive to be happy while other are spending their precious lives coming up with ways to destroy it.  It is hard to believe and understand. Life is good even during these long hot, steamy summers.

October 22, 2016 – Back Home and Grateful

We are finally back into our home.  It has been 2 months since we have lived here.  On one hand, it has not been that long; on the other hand, it has been 1/6th of this year – nothing to sneeze about.  Overall, the quality of details is actually better than it was when brand new as a spec house.  There are exceptions, but expected.

November 19, 2016 – Fall Comes and Goes

Cool nights and warmish days now.  Lows now near freezing and highs hovering near 60 give or take 5 degrees.  Not much rain though.  We are officially in a drought situation. So, life continues to change and change.

 

Beating the Summertime Blues

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It’s been a good summer and hot!  Cat and I spotted a couple of barred owls outside our home one morning on Mother’s Day.  We’ve enjoyed hearing them call to each other the early morning hours.

The 12 tomato plants have provided plenty of great fruit this year even though it has been quite dry.  All I’ve had to do is pick them and water occasionally.  Lycopene heaven. They taste very good this year and will surely miss them this coming winter.

We spent the July the 4th weekend in the Pisgah National Forest on the Blue Ridge Parkway camping in the mountains.  The temperature was in the  mid to late 70s with lows in the early 60s at night. Perfect.  It was in the 90s down below.  I believe we were camping just above 5,000 feet.  It is gorgeous up there.

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Later this month we travel to Vancouver Island along the Johnstone Straits outfitted by Grey Wolf Expeditions.  We’ll be camping for 4 days whale watching, salmon fishing, kayaking,  and simply relaxing.

 

Garden 2016 Launched

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This year’s garden is modest. Yet, I have 5 varieties of tomatoes.  The square pepper bed in back contains 6 Tabasco, 2 Serrano, and 4 varieties of hot chilies.  Next up: place pine straw and bark mulch around the beds and cage and stake the tomatoes.  I am using a new organic fertilizer (like produce, it cost more than the mass produced chemical types) and am anxious to see how it does.  I hoed the beds twice this spring before planting.  After several years of adding soil and amendments, there is about 10 inches of good growing medium in the boxes and, of course, below that is good old Georgia red clay.

The Thyme maintain well over this mild winter we’ve had.  The Chives are doing great as you can see in the middle bed.  A few onions came up which were leftover from last year.  I have some dill seed on the ends of both long beds and in the square bed.

The Cascade hops are already climbing the fence and will come in big this year. I harvested nearly a pound last year.  There should be plenty for a couple of good brews this year.

Update June 18th, 2016:

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Two months have passed since the top photo was taken and it’s been terribly dry so far in this growing season..  Although I am hand watering every other day or so, which most of us know is never a good substitute for a good rain, the plants are still not thriving like they should. It has been very hot early this year. Last week (June 13-17, 2016) it was in the mid 90s most days.  Those temperatures are usually reserved for July and August.  The tomatoes are finally turning and the high temperatures has taken a toll on the peppers; on the other hand, they’re still producing.  It’s still nice to have tomatoes and peppers in the back yard.

Super Strong Homemade Insect Repellent Recipe

Fair warning: this stuff stinks when it is wet! (though the smell disappears as it dries).  Supposedly, the recipe is based on a recipe that was used by thieves during the Black Plague to keep from getting sick. It was used to avoid catching the disease and to keep the flies and other pests away. According to legend, it worked and they survived… but it definitely makes a great insect repellent these days! Its also very inexpensive to make and you may have the ingredients in your kitchen!

Vinegar of the Four Thieves Insect Repellent Ingredients

  • 1 32 ounce bottle of Apple Cider Vinegar
  • 2 TBSP each of dried Sage, Rosemary, Lavender, Thyme and Mint
  • At least quart size glass jar with airtight lid
  • How to Make the Vinegar of the Four Thieves Insect Repellent
  1. Put the vinegar and dried herbs into large glass jar.
  2. Seal tightly and store on counter or place you will see it daily. Shake well each day for 2-3 weeks.
  3. After 2-3 weeks, strain the herbs out and store in spray bottles or tincture bottles, preferably in fridge.
  4. To use on skin, dilute to half with water in a spray bottle and use as needed.

Use whenever you need serious bug control!
(Note: This mixture is very strong and has been reported to have antiviral and antibacterial properties)

The Perfect Storm: Global Warming and Peak Oil

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Many people tend to avoid the subjects of Global Warming and Peak Oil since the possibilities of the end results are difficult to fathom; however, it is vital that we know about the eventualities that will occur as a direct result of these continued activities. I’ve collected factual information on both of these linked subjects from various sources in order to get an overview of what both of these things are, how they will affect the planet, and have presented them below.

“I’d put my money on the Sun and solar energy. What a source of power! I hope we don’t have to wait until oil and coal run out before we tackle that.” -Thomas Edison (late 1800s)

Global Warming

At risk are the health of the global economy, of human individuals and communities, and of the ecosystems upon which we depend for food, clean water, other resources. Humanity may have only a narrow window of time left, perhaps a decade or so, to begin the long process of stabilizing greenhouse gas concentrations at a level that can avert devastating and irreversible impacts from climate change.

Looking at the available data, global warming has increased the intensity of precipitation events over recent decades. From 1998 to 2002, below normal precipitation and high temperatures have resulted in droughts covering wide swaths of North America, southern Europe, and southern and central Asia. Human-caused global warming may have already doubled the chance of “killer” heat waves like the one that hit Europe in July and August of 2003. That summer was very likely the continent’s hottest in 500 years. The relentless heat killed at least 27,000 people, breaking all records worldwide for heat-induced human fatalities.

Of over 1,400 species that have been analyzed, ranging from fish and mammals to grasses and trees, over 80% are migrating to higher latitudes or higher elevations and altering their annual routines in response to global warming. Over time, this could cause disruptive ecological and economic changes, such as the disappearance of entire fisheries and a change in areas of the current ecological structure.

The past 25 years have witnessed a higher incidence around the world of large-scale coral “bleaching” events, which can lead to coral death. In 1997 to 1998 alone, the largest bleaching event on record seriously damaged 16% of the reefs in the world and killed 1,000-year old corals. Mass bleaching is usually caused by excessively high temperatures. Scientists therefore attribute the increase in bleaching events to the rise in average surface ocean temperatures in many tropical regions by almost 2°F (1°C) over the past century. Within the next few decades, continued warming could cause mass bleaching to become an annual event, wiping out some reef species and ecosystems along with the food, tourism income, and coastline protection they provide. The oceanic seafood chain itself is at stake since many of these coral areas are natural nurseries for many species of fish. This is not even taking the advent of over-fishing into account.

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Higher temperatures accelerate the maturation of disease-causing agents and the organisms that transmit them, specially mosquitoes and rodents. Higher temperatures can also lengthen the season during which mosquitoes are active, as has already been observed in Canada. Warming has also been linked to the recent spread of tropical diseases, including malaria, dengue fever, and yellow fever, into high-altitude areas in Colombia, Mexico, and Rwanda that had never seen the diseases before. The increase in El Niño events since the mid-1970s, a change consistent with global warming model predictions, has also contributed to new outbreaks of disease. In the past decade, heavy rains associated with El Niño events have caused explosive population growth in the rodents that transmit hantavirus, which can lead to severe and often fatal illness in humans. As a consequence, record outbreaks of hantavirus have been occurring in the U.S. as well.

Of over 1,400 species analyzed, ranging from fish and mammals to grasses and trees, over 80% are migrating to higher latitudes or higher elevations and altering their annual routines in response to global warming. In another indication of global warming, springtime events such as migration of birds and butterflies, bird nesting, frog breeding, tree leafing, and flowering are starting an average of 2.3–5.1 days earlier every decade across all observed species. It has been concluded that continued rapid climate change combined with other man-made stresses, such as habitat destruction, could result in numerous disruptive changes to ecosystems, including extinctions. Over time, this could cause disruptive ecological and economic changes.

Sea-level rise is one of the most certain impacts of global warming. During the 20th century, sea levels around the world rose by an average of 4 to 8 inches, ten times the average rate over the last 3,000 years. That rise is projected to continue or accelerate further, with possible catastrophic increases of many meters if the ice sheets on Greenland and/or Antarctica collapse. Already, one-third of the marsh at Blackwater National Wildlife Refuge in the Chesapeake Bay has been submerged under the sea, and the edges of mangrove forests in Bermuda are lined with recently drowned trees. If sea level continues to rise, thousands of square miles of land in densely populated areas such as the eastern U.S. and Bangladesh may be lost, and flooding during storm surges will worsen.

Although individual events or phenomena may not always be easy to link to global warming, the increase in frequency and intensity of such phenomena, and their simultaneous occurrence around the world, provides stronger evidence for such a linkage. Many of the recently observed events have been the worst or unprecedented in 100, 500, 1,000 years or more. This suggests that something highly unusual is happening to our planet. Many of the impacts we have seen so far are likely just “the tip of the iceberg”— scientists predict more dramatic, severe and, in some cases, irreversible impacts if we allow warming to continue unabated in the future. Global warming has wide-ranging effects on many aspects of human life. It threatens economies, lives and traditional ways of life.

Peak Oil

Oil is not just for gasoline, diesel, and the products we normally associate with petroleum products it covers a wide spectrum of products that affect the food supply:

1. Pesticides are made from oil;
2. Commercial fertilizers are made from ammonia, which is made from natural gas;
3. Farming implements such as tractors and trailers are constructed and powered using fossil fuels.
4. Food storage systems such as refrigerators usually run on electricity, which most often comes from natural gas or coal.
5. Food distribution networks are entirely dependent on oil. Most of the food at your local super market is packaged in plastic, which comes from petroleum. In the US, the average piece of food is transported almost 1,400 miles before it gets to your plate. In short, people gobble oil like two-legged SUVs. Oil-based agriculture is primarily responsible for the world’s population exploding from 1.5 billion at the middle of the 19th century to 6.4 billion at the beginning of the 21st.  As oil production went up, so did food production. As food production went up, so did the population. As the population went up, the demand for food went up, which increased the demand for oil. Put simply, the end of cheap oil means end of oil-powered agriculture, which means the end of cheap food which means the end of billions of lives.

Here is how peak oil will affect the water systems: Fossil fuels are used to construct and maintain aqueducts, dams, sewers, wells, to desalinate brackish water, and to pump the water that comes out of your faucet. Seven percent of the world’s commercial energy consumption is used to deliver fresh water. Most of this energy comes from fossil fuels. Consequently, the cost of fresh water will soar as the cost of oil soars.

Oil is also largely responsible for the advances in medicine that have been made in the last 150 years. Oil allowed for the mass production of pharmaceutical drugs, surgical equipment, and the development of health care infrastructure such as hospitals, ambulances, roads, etc. Consequently, the cost of medical care will soar as the cost of oil soars.

In addition to transportation, food, water, and modern medicine, mass quantities of oil are required for all plastics, the manufacturing of computers and communications devices, extraction of key resources such as copper, silver, and platinum, and even the research, development, and construction of alternative energy sources like solar panels, windmills, and nuclear power plants.

The aftermath of Peak Oil will extend far beyond how much you will pay for gas. If you are focusing solely on the price at the pump and/or more fuel efficient forms of transportation, you aren’t seeing the bigger picture. Converting your car to run on bio-diesel won’t do you much good if there isn’t enough energy to maintain roads and highways. Purchasing a hybrid car will seem a bit pointless when you don’t have a job to drive to because the economy has collapsed due to oil depletion. Spending $10,000 to install solar panels on your roof won’t provide you with much comfort when our fossil fuel powered food and water distribution infrastructure has ceased to function. In short, the end of cheap oil means the end of everything you have grown accustomed to, all aspects of industrial civilization, and quite possibly humanity itself. This is known as the post-oil “die-off.” It is estimated the world’s population will contract to less than 500 million within the next 50-100 years as a result of oil depletion (current world population: 6.4 billion).

A population that grows in response to abundant but finite resources tends to exhaust these resources completely. By the time individuals discover that remaining resources will not be adequate for the next generation, the next generation has already been born. And in its struggle to survive, the last generation uses up every scrap, so that nothing remains that would sustain even a small population.  Unfortunately, the parallels between the populations Price refers to and the human populations are impossible to dismiss. Only recently have more than a handful of us realized we don’t have enough oil to last for more than another generation. Even fewer of us have realized none of the alternatives to oil, or combination thereof, can deliver more than a small fraction of the energy required by industrial civilization.  If the last 4-5 years are any indicator of what is to come, we will spend the next generation fighting for every last drop of the stuff.

The United States should be all right since we are not a third world country – right? Not by a long shot. In their 1994 article entitled, “Food, Land, Population, and the US Economy,” researchers David Pimentel and Mario Giampetro make the following points:

  1. The population in the US is increasing at a rate of 1.1 percent per year, not including illegal immigration. At this rate, the US population will reach 520 million by the year 2050.
  2. As urbanization and soil erosion continue unabated, the US is projected to only have 290 million acres of arable land by 2050. With a population of 520 million, that means each person will only have .6 acres of arable land from which they can derive their food. Agronomists stress, however, that a person needs a minimum of 1.2 acres of arable land for a productive diet.
  3. Americans currently consume approximately 1,500 gallons of water per day/per person to meet all their needs. (This includes industry, transportation, national defense, food production, etc.,not just the water you drink individually).  Hydrologists estimate that a human needs a minimum of 700 gallons of water per day/per person to meet their basic needs. At our current rate of population growth, we will only be able to deliver 700 gallons per day/per person by 2050.  That’s just barely enough water for each person.

How does all this tie in with Global Climate Change? Sadly, it now looks as though we will have to deal with the implications of Peak Oil at the same time we finally have to pay the piper in regards to global climate change. In as early as February 2004, the Pentagon released a report on global climate change that was nothing short of horrifying. According to the report, the world may soon delve into atomic anarchy as nations attempt to secure food, water, and energy supplies through nuclear offensives. The report concludes, “An imminent scenario of catastrophic climate change is plausible and would challenge US national security in ways that should be considered immediately.” In June 2004, the CEO of Shell admitted that the threat of climate change makes him “really very worried for the planet.” When both the Pentagon and the CEO of one of the world’s biggest oil companies both openly admit climate change is an extraordinary threat to humanity, it’s safe to say we’ve got real problems. Unfortunately, the problems associated with global climate change will tend to compound the problems associated with Peak Oil, creating a constantly self-reinforcing loop of crop failure, energy shortages, and economic meltdown. Our ability to sustain the food supply will be greatly diminished as pesticides, fertilizers, and fuel become prohibitively expensive. At the same time, our ability to produce food without these petrochemical inputs will be severely undercut by unpredictable weather patterns.

Breadcrumb Parmesan Flounder

Ingredients

  • 4 flounder fillets
  • 1/4 cup butter, melted – divided
  • 1 cup panko bread crumbs
  • 2/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1 pinch dried thyme

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
  2. Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
  3. Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Mushroom Bolognese

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 1/2 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 pound ground pork
  • 8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1/2 cup white wine
  • 1 (14-ounce) can whole peeled tomatoes, undrained
  • 1/4 cup whole milk
  • 10 ounces uncooked whole-wheat spaghetti
  • 1 tablespoon kosher salt
  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated
  • 1/4 cup chopped fresh parsley

Preparation

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.

2. Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add porcini; cook 1 minute. Add tomato paste; cook 2 minutes, stirring constantly. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.

3. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water. Drain. Toss pasta with sauce; top with cheese and parsley.

Nutritional Information

Amount per serving

  • Calories 344
  • Fat 8.6 g
  • Satfat 2.9 g
  • Monofat 3.8 g
  • Polyfat 1.1 g
  • Protein 22.1 g
  • Carbohydrate 49.6 g
  • Fiber 9.6 g
  • Cholesterol 34 mg
  • Iron 3.5 mg
  • Sodium 544 mg
  • Calcium 130 mg

Shrimp Fra Diavolo

Ingredients

  • 8 ounces uncooked linguine
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons minced garlic, divided
  • 1 pound medium shrimp, peeled and deveined
  • 3/4 cup diced onion
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • 1 3/4 cups canned crushed tomatoes
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Nutritional Information

Amount per serving

  • Calories 477
  • Fat 10.7 g
  • Satfat 1.4 g
  • Monofat 5.3 g
  • Polyfat 1.7 g
  • Protein 33 g
  • Carbohydrate 59.4 g
  • Fiber 5.4 g
  • Cholesterol 172 mg
  • Iron 5.4 mg
  • Sodium 552 mg
  • Calcium 121 mg

Liquid Salad

Fresh Ingredients

Run the ingredients below through a juicer for an energizing drink that you will actually feel in about 20 minutes after you drink it.  Add a lemon or lime for some extra zip.

1 Full Long Stalk Celery 4% Potassium, 2% Sodium, 5% Vitamin A, 3% Vitamin C, 1% Magnesium
1/4 Cauliflower Head 50% Potassium, 7% Sodium, 22% Protein, 472% Vitamin C, 55% Vitamin B-6, 22% Magnesium, 12% Calcium
1 Large Cucumber 12% Potassium, 4% Protein, 14% Vitamin C, 4% Iron, 5% Vitamin B-6, 9% Magnesium, 4% Calcium
6 Carrots 5% Potassium, 1% Sodium, 1% Protein, 203% Vitamin A, 6% Vitamin C, 5% Vitamin B-6, 1% Magnesium, 2% Calcium
1 Bunch Kale 9% Potassium, 1% Sodium, 133% Vitamin A, 134% Vitamin C, 5% Iron, 10% Vitamin B-6, 7% Magnesium, 10% Calcium
1 Green Apple 5% Potassium, 1% Vitamin A, 14% Vitamin C, 1% Iron, 5% Vitamin B-6, 2% Magnesium, 1% Calcium
3/4 Inch Fresh Ginger 1% Potassium, 1% Vitamin C, 1% Magnesium
1 Inch Fresh Turmeric 4% Potassium, 3% Vitamin C, 15% Iron, 5% Vitamin B-6, 3% Magnesium, 1% Calcium

Makes aprox. 40 oz. (4 servings)

Percent of Daily Recommendation:

Nutrient                     40 oz                   10 oz
————-                       ———                    ——–
Potassium                   88%                   22%
Sodium                        11%                   2.8%
Vitamin A                   342%                 85.5%
Vitamin C                   631%                 157.8%
Vitamin B-6                85%                   21.25%
Magnesium                46%                   11.5%
Calcium                       21%                   5.25%
Iron                              25%                   6.25%
Protein                        23%                   6.25%

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