Here is the list from Consumer Reports:

“The dozen are aconite, bitter orange, chaparral, colloidal silver, coltsfoot, comfrey, country mallow, germanium, greater celandine, kava, lobelia, and yohimbe. The FDA has warned about at least eight of them, some as long ago as 1993.”

Check your bottles to make sure your in the clear.

Click Here To Read The Full Article From Yahoo Health

In this recipe, when it says squeeze out the seeds. I had to cut the tomatoes in half and run them under water to remove the seeds.

Ingredients

* 10 ripe tomatoes
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 1/4 cup chopped fresh basil
* 1/4 teaspoon Italian seasoning
* 1/4 cup Burgundy wine
* 1 bay leaf
* 2 stalks celery
* 2 tablespoons tomato paste

Read the Directions From AllRecipes.com

Heat to a boiling, boil for two minutes uncovered.

Remove from heat and let stand 10 minutes before serving.

After a little research, I found this article that goes into detail about using local honey to help with allergies.

“The reason honey may help with seasonal allergies is because honey contains a bit of pollen from plants. So if you eat the sweet treat that is made by bees in the area where you live, the honey will often act as an immune booster, reducing your allergy symptoms to local flowering plants. It’s a good idea to take two to three spoonfuls each day for several months prior to pollen season”

Read the full article here

The State Indicator Report shows that all states in the country fall short of national objectives for consumption of fruits and vegetables, which aim for 75% of Americans to eat at least two servings of fruit, and for 50% of Americans to eat at least three servings of vegetables daily.

Click Here to View By State

Ingredients:
3 tablespoons olive oil
1 small red or green pepper, sliced
1/2 pound medium shrimp, (26-30 count)
1 teaspoon ground cumin
Salt and Pepper
8 (6-inch) flour tortillas
1 cup Fresh Tomato Salsa
1 cup Guacamole
1 cup Monterey Jack cheese, coarsely grated
Corn and Black Bean Salsa, recipe follows

Emeril Green for rest of recipe

* 2 cups packed fresh basil leaves
* 2 cloves garlic
* 1/4 cup pine nuts
* 2/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper, to taste
* 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)

Food Network for directions

Serve with elbow macaroon and diced tomatoes.

Click Here To Read

“PRESSURE  CANNER  GAUGE  TESTING”

Canning foods is resurfacing as a popular way of preserving foods.  To ensure the safety of your family, foods must be canned in a safe manner.  There are two safe ways of canning depending upon the food you are preserving.  The boiling water bath is used for fruits, tomatoes, pickles, jam, jellies and preserves.  All other foods should be canned using a pressure canner.

Clostridium botulinum bacteria are the reason why low-acid foods must be pressure canned to be safe.  The spore from the bacteria can withstand boiling and under certain conditions can result in production of a deadly toxin.  These spores can be destroyed by canning food at a temperature of 240 degrees F or above for a specific amount of time.

To insure that your canner’s dial gauge is working correctly pressure canners should be checked for accuracy on a yearly basis.  The University of Maryland Extension – Frederick County Office will be testing pressure canners at no charge on the following days:  July 22, and 23 between 1 – 4 p.m. and August 3 and 4 between 1 – 4 p.m.  You do not need to RSVP but canners will be tested on a first come basis.  If you cannot wait for the gauge to be tested, you may drop it off and we will call you when it is ready.  For additional information or questions contact the Family & Consumer Science Office at 301-600-1599.

For more about the Frederick County Extension Office check our website
www. frederick.umd.edu

* 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
* 1 pound cippolini onions, peeled
* 1/4 cup extra-virgin olive oil
* 2 teaspoons dried rosemary
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Food Network – Show: Everyday Italian