SPRING 2011

                                                                        SPRING CLEANING …

                                                                        WITH A TWIST

                                                                                    By Karim H. Fugel, MS, CHHC

                                                                                    www.lettuceandfreedom.com






 

 

 

Are you itching for spring to arrive and for that fresh spring clean feeling that goes along with it?  While it may be challenging to find the time to clean out your closets and cupboards, there is a simple step you can take to reduce the toxins in your home – add some houseplants to your surroundings.  Houseplants purify the air you and your family breathe.  The EPA considers formaldehyde as a possible carcinogen.  Several varieties of plants are known to aide in the removal of formaldehyde and other pollutants found in carpeting, wood resins, paints, plastics and synthetic fabrics.

 

Seek out the following plants;

  • SPIDER PLANT:  easy to grow, this plant filters airborne formaldehyde and benzene.
  • PEACE LILY:  this flowering purifier cleans the air of benzene and acetone.
  • ENGLISH IVY:  this hearty climbing vine excels at absorbing formaldehyde.
  • BOSTON FERN:  great for hanging baskets, this fern works well at removing formaldehyde.  Some studies have shown it can remove toxic metals from soil.
  • WAX BEGONIA:  a University of Georgia study found this flowering plant to filter benzene.

 

For more information, refer to Bill Wolverton’s book ‘Plants:  Why You Can’t Live Without Them.’

 

 

 

Arborio Rice & Spinach Soup

By Karim H. Fugel

www.lettuceandfreedom.com

 

 

 

2 Tbsp Olive Oil

1 Zucchini - diced

1 Celery Stalk - diced

1 Garlic Clove - minced

Salt and Pepper – to taste

6 Cups Vegetable Stock

1 Bay Leaf

2 Tbsp Fresh Parsley - chopped

1 Tsp Dried Basil

1 Carrot – grated

¾ Cup of Arborio Rice

8 Oz. Fresh Spinach Leaves – well washed and chopped

Fresh Parmesan – for topping

 

 

 

Heat olive oil in a large soup pot.  Add zucchini, celery, and garlic.  Stir to coat with oil, add a dash of salt and cover.  Allow to cook for 10 minutes, stirring occasionally.

Add stock, carrot, herbs, rice and salt & pepper to taste.  Bring to a boil and reduce heat to low.  Cover and allow to simmer for 10 minutes.

Stir in spinach, cover and simmer for 12 minutes.

 

Serve in soup bowls, adding Parmesan to taste.