Doctors, naturopaths, and a number of other health professionals have long touted Oregano Oil as one of nature’s most potent medicinal plants. Oregano oil also has antiseptic, antimicrobial, antibacterial, antiviral, and antifungal properties.
According to natural health expert Dr. Mercola, “The most therapeutically beneficial is the oil produced from wild oregano or Origanum vulgare that’s native to Mediterranean regions.”
Healthy Harvest’s Oregano Oil is made using only wild Mediterranean oregano and certified organic olive oil and is much more concentrated than options sold in stores.
Although oregano oil has numerous benefits, here are 6 reasons it is especially helpful during cold and flu season.
Ward off or ease infections. Our concentrated Oregano oil is a powerful antimicrobial to fight off infections.
Alleviate sinus infections and colds. Put a few drops of oregano oil in a pot of steaming water, and then inhale the steam.
Get the nutrients your body needs. Nutrients like vitamins A, C, and E, calcium, magnesium, zinc, iron, potassium, manganese, copper, boron, and niacin are also found in oregano oil.
Prevent or heal Respiratory infections.
Eases sore throat.
Disinfects the home. Combine four drops of oregano oil with 10 drops of lemon oil and a quarter-cup of white vinegar, and then add to a bucket of water. Use this mixture to wipe and clean surfaces.
Do not use for children. Consult doctor before using if pregnant or nursing.
Several times a year, Healthy Harvest travels to different parts of the country to participate in Organic Food events. From Mother Earth News Fairs to the Midwest Organic Association to the Weston A. Price National Conference. We are blessed to meet new people who share our love for healing our bodies and the earth, we delight in taking in the diverse beauty of our land, and we savor our search for the best restaurants in different regions.
But sometimes staying healthy while traveling can be tough. Lunches and dinners on the road or in the airport seem to limit us to the lesser of fast food evils. (Is there really such a thing?) And even grocery stores in some parts of the country have not yet embraced organic options. Even if we bring our own food, we rarely have the opportunity to heat it up.
So we thought we’d share what we bring to avoid processed foods and get the fuel we need.
Of course these are not the only things one can eat on the road, but they are staples of ours, whether camping or traveling for work. Breakfast is pretty easy. Lunch is usually a group of snacks rather than a traditional meal. If you can have wheat, wraps or sandwiches are also nice options.
Chips with homemade refried beans and guac is one of my FAVORITES! The healthy fats and protein are incredibly satisfying without having to eat a huge meal. We love Late July tortilla chips because they contain no canola oil. For our beans, we fry them in Healthy Harvest olive oil with onions, garlic, and cumin. The best part is they taste great cold.
Lastly, for dinner, it usually depends on whether we can heat food. If so, we use leftovers from the freezer at home. If we have a skillet, we will saute veggies or grill up falafel or our Spicy Lentil Sliders. A JetBoil or camp stove can add variety as well.
What are your favorite options for eating healthy on the go? Share your ideas in the comments 🙂
Every market, every show, it never fails…someone always asks me, “What do you use on your face?” While I’d like to point to a miracle product, the answer is a bit more complex.
I have been lucky my whole life to have clear skin – yes, even through those hormonal teen years. And yes, I do religiously use our Organic Facial Oils every. single. day. Despite extremely sensitive skin, they revived my glow from the shriveled depths of dry, cold Colorado winters.
But what I really want to tell people is that healthy skin starts with a healthy diet.It doesn’t matter how expensive or “scientifically proven” the creams you put on your face are if you’re not giving your body the nutritional building blocks for vitality.
Every day, I consume tons of fresh fruits and veggies, lots of water, and of course extra virgin olive oil. Pure, extra virgin olive oil contains tons of antioxidants, Vitamin E, and healthy fats for our body to glow from the inside out.
Building on the foundation of healthy organic diet, free of processed foods and toxins, yes, it does matter what you put on your face. I think there are a lot of people paying twice as much for organic foods and still putting harmful chemicals on their skin. And our skin is our biggest organ!
As I was researching the skincare industry before we launched our facial oils, one study suggested that as many as 1 in 5 beauty products are linked to cancer! Not to mention, the first two ingredients in most store-bought beauty products are water and glycerin, which are pretty useless.
Stephanie Tourles, the herbalist and esthetician who formulated our facial oil blends has said,
“If you want to have beautiful, healthy skin for life, then you’ve got to stop slathering it with crap (and stop eating a diet full of crap – that’s a given) – plain and simple. Pardon my frankness, but that’s the truth. Let me explain why I say this . . . and I deliver this message during every presentation that I make about skin and body care: Your skin EATS!”
And once we eat clean, drink water, and stop putting junk on our face, makeup becomes obsolete, even the”all natural” brands. We no longer have to spend our precious dollars and time to hide behind a veil of powders and foundation. So paying a little more for good food and high quality skincare really pays off.
Take care of your skin from the inside and you will shine!
For more info on the ingredients in our Essential Facial Oils, read here.
This is one of my all-time favorite dishes that I’ve ever made. In the fall and winter, it’s colorful, healthy, hearty, and full of warming spices. I make veggie curries quite frequently – red curries, yellow curries, green curries. Some are tomato-based, some made with coconut milk. But for the last year, this one has stole the show.
Let me profess my love of curry. Last year, I spent 3 months in Pokhara, Nepal. I stayed for a month at a yoga school where the lovely staff at Hotel Tulsi cooked us three nutritious, organic, flavorful meals made from scratch every day.
In Nepal, curried vegetables are the staple seven days a week. The typicaldinner is a curried vegetable, lentil soup, and rice which is the perfect meal to keep your tummy full, sleep well and give you lasting energy. Despite eating curry on a daily basis, I never once got sick of it. In fact, I looked forward to what new vegetable combinations were paired with what spice varieties.
Unfortunately, curries never seem to photograph well, but nonetheless, they are packed with flavor. And not the kind of high-sodium flavor we’re used to in the U.S., but deep, rich spices, which each add to the healing and preventative properties of the dish.
Further stoking the flame of my love is the fact that after I returned to the U.S., I found myself quite heartbroken and longing for the people, the mountains, the smells, the foods, and freedom I encountered during my Nepali travels. Jake took me to a wonderful Nepali restaurant, Sherpa House, for our first date. Since then, it has been one of our favorite restaurants.
Anyways, I know you will love this seasonal dish. Pumpkins and okra are both available at the farmers market right now. I always freeze fresh roasted pumpkin to have throughout the year. You could use frozen okra or peas if you don’t have fresh okra. The beauty of curry is that any veggies will work. I just especially love the bright orange, purple, and green of this combo, along with the creaminess of the pumpkin and okra.
2 tbsp unsalted butter
1 medium onion, diced
1-2 garlic cloves, minced
1 heaping tbsp yellow curry powder
2 cups pumpkin, cubed
1 cup purple potatoes (or 2 red potatoes)
1 1/2 cup broth
approx 1 cup fresk okra, cut in chunks
1 medium tomato, diced
1 tsp grated ginger
extra virgin olive oil
Heat butter in a large pan over medium heat, add onion, and cook until golden-brown, about 5 minutes. Add garlic and cook 1 minute more. Drizzle with olive oil and stir in curry powder, salt, and pepper. Add pumpkin, potatoes, and okra and cook for 5 minutes, stirring frequently. Pour in broth and tomatoes, cover, and reduce heat to simmer for 15 minutes. Check to see if it needs any seasoning. Continue to cook until pumpkin and potatoes are tender, 5 minutes more. Garnish with cilantro. Serve with rice.
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