Silver Shield Specials End Today

Did you Miss Tuesday's Silver Shield Webinar! Since its introduction, Silver Shield has remained the number one selling product. What makes Silver Shield so amazing? Join Dr. Gordon Pedersen on this webinar and learn new advanced techniques to help you maximize the incredible power of Nature's Sunshine's Silver Shield. This is the place to be to discover all the latest news about our number one selling product!   Nature's Sunshine Silver Shield with Aqua Sol is NOT the same as Colloidal or Ionic Silver - The Webinar explains the difference and Why the Silver Shield works in ways the Colloidal & Ionic Silver can not.   Also Learn about the Silver Sol Health Professionals Kit which Dr. Pedersen talks about during the call, offered on MyNSPTools.com If you didn't have a chance to sign up for the August 30th webinar, it will be recorded and the link posted on www.nspwebinars.com with all the NSP archived classes in the next few days. August 30 & 31, 2011 Only Specials: Buy 4 Get 1 Free NSP Silver Shield Liquid #11855-5 - $88. Buy 9 Get 3 Free NSP Silver Shield Liquid #13018-5 - $198. Buy 4 Get 1 Free NSP Silver Shield Gel #14283-2 - $63.80 Buy 9 Get 3 Free NSP Silver Shield Gel #14284-8 - $143.55 Order online by entering stock #'s (using the NSP Rapid Entry Ordering tool) or call Nature's Sunshine to order. Not yet a Member? Sign up first HERE Visit my Nature's Sunshine Online Store: www.mynsp.com/herbsplus  NATURE'S SUNSHINE FREE MEMBERSHIP AND RENEWALS WITH $40 ORDER. Become a member so you can order these specials too. Share the Health, Karen Herrmann-Doolan, NSP District Manager  Nature's Sunshine Herb Specialist  Natural Health Educator Email Me H: 704-588-7638   Visit my Nature's Sunshine Online Store: www.mynsp.com/herbsplus    Learn about the Body Systems  www.herbsplus4health.com Check out my Health & Nutrition Blog! http://herbsplus4health.blogspot.com   Need a Compass Assessment tool for your NSP biz?    Click this Link to  Complete Your Free Brilliant Body Health Assessment Today!

Club Fitness - Please Be My Guest

 

Club Fitness Back to School Bash!!!    Please be my Guest. Tell them Karen Doolan told you what a Great work out she gets at Club Fitness!!!   This week only! 1st 75 new guests!   All week long, your guest joins for only $1 and Club Fitness pays your next month's dues!!   Call now to reserve your space.    Don't forget to come out for our August member party Monday the 29th (last day of special).  Food and refreshments served at 5 PM.      CLUB FITNESS RAFFLE!! For every one of your guests who enrolls, you will have five tickets entered into a drawing to win an exclusive prize!!! You can win your choice from lots of brand name gifts ranging from electronics, cookware, audio equipment, fitness gear and more!  Drawing will be held September 15th.   Ask a Club Fitness staff member for details or call 704.295.7900!   AT CLUB FITNESS, RESULTS START WHEN YOU DO!     Share the Health, Karen Herrmann-Doolan, NSP District Manager  Nature's Sunshine Herb Specialist  Natural Health Educator Email Me H: 704-588-7638   Visit my Nature's Sunshine Online Store: www.mynsp.com/herbsplus   Learn about the Body Systems  www.herbsplus4health.com Check out my Health & Nutrition Blog! http://herbsplus4health.blogspot.com   Need a Compass Assessment tool for your NSP biz?    Click this Link to  Complete Your Free Brilliant Body Health Assessment Today!

Tuesday's Silver Shield Webinar

Don't Miss Tuesday's Silver Shield Webinar! Since its introduction, Silver Shield has remained the number one selling product. What makes Silver Shield such so amazing? Join Dr. Gordon Pedersen on this webinar and learn new advanced techniques to help you maximize the incredible power of Nature's Sunshine's Silver Shield. This is the place to be to discover all the latest news about our number one selling product! When: Tuesday, August 30 Register for the 10:00 a.m MDT Webinar >> Register for the 5:00 p.m. MDT Webinar >> Register for the 8:00 p.m MDT Webinar >> .   NSP usually gives great SALES when they teach about Silver. Hope they do on this call. Share the Health, Karen Herrmann-Doolan, NSP District Manager  Nature's Sunshine Herb Specialist  Natural Health Educator Email Me H: 704-588-7638   Visit my Nature's Sunshine Online Store: www.mynsp.com/herbsplus   Learn about the Body Systems  www.herbsplus4health.com Check out my Health & Nutrition Blog! http://herbsplus4health.blogspot.com   Need a Compass Assessment tool for your NSP biz?    Click this Link to  Complete Your Free Brilliant Body Health Assessment Today!

Easy Apple Mint Skin Toner

Submitted by Lois Rain on August 26, 2011 – 3:44 pm

Toners are great for polishing and priming the skin after washing and before makeup if wearing. They remove soap and dirt residue and refresh and moisturize the complexion.

Conventional toners allow chemicals to absorb into the skin and strip the important facial acid layer. Plus, they are just too darn drying. Unless using only witch hazel.

This recipe is a super easy to make, inexpensive toner great for both women and men.

~Health Freedoms

Homemade Apple Mint Skin Toner

This homemade skin toner will improve the texture of skin without the use of synthetic chemicals and costly ingredients. It's refreshing and light, like summer. Yet it's made with simple ingredients everyone is likely to have on hand — a pinch of mint from the pots on your front porch, some apple cider vinegar, soft water. This is homemade skin toner that you could eat.

Years ago a friend challenged me with a simple question. "You know," she began, "your skin absorbs 70% of what you slather on it; so why would you want to put weird chemicals and other junk on it just to make it feel nice?" I started doing for my skin care products what I'd done with my food — looking at ingredients labels. Skin toner, lotion, gentle cleansers. It didn't matter. They were all costly and had labels that read like chemistry textbooks. So, I stopped using them. I started using skin care products that I could happily eat. Organic coconut oil and ghee became my new lotions, goat milk and honey my new soaps, essential oils my fragrances.

Then I stumbled across this homemade skin toner recipe in one of my favorite books, and I had to give it a try. I was hooked.

The book is called The Complete Illustrated Book of Herbs and is published by Readers Digest. Full of beautiful, full-color photography and artwork, the book is a reference guide, a tome of herbal wisdom, and an idea bag rolled up into one. It's the perfect book for an herbal beginner like me.

And it's beautiful. Not only is looking at it inspiring (everything looks so easy and approachable!), but actually doing a few of the things in the books makes your life just that much more beautiful. You'll learn how to make beautiful herbal sachets for your pillows, homemade cosmetics like this homemade skin toner, teas, salves, and everything in between.

Apple cider vinegar alone makes a useful astringent that can help clear up oily or blemished skin, but many find the scent to be too off-putting or the straight vinegar to be too acidic. That's where this recipe for homemade apple mint skin toner comes to the rescue. The mint infusion makes the skin toner pleasant, and the added water dilutes the acidity to the perfect levels for daily use.

Homemade Apple Mint Skin Toner: The Recipe

Homemade Skin Toner: The Players

• 3 tsp chopped fresh mint
• 2 tbsp raw apple cider vinegar
• 1 1/4 cups soft water

Homemade Skin Toner: The How-To

1) Place the mint and apple cider vinegar in a screw top jar. Leave on your counter top for 7 days. The mint infuses the vinegar and gives it a delightful aroma.

2) Strain the liquid into a bowl and add the water to your vinegar mixture. Stir well, and pour your newly created homemade apple mint skin toner into a clean, lidded jar and store in a cool place.

3) Enjoy! So simple, and it creates a beautiful and refreshing toner perfect for countering the effects of summer heat.

I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.

Source:

http://www.foodrenegade.com/homemade-apple-mint-skin-toner/

http://healthfreedoms.org/2011/08/26/easy-apple-mint-skin-toner/

The Secret of Great Bread: Let Time Do the Work

Don Hogan Charles/The New York Times

PATIENCE REWARDED Jim Lahey's bread needs little yeast and no kneading. The dough is poured into a hot pot before baking.

By MARK BITTMAN

Published: November 8, 2006

http://www.nytimes.com/2006/11/08/dining/08mini.html

INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn't changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable.

Multimedia

Video

No-Knead Bread

Photographs by Ruby Washington/The New York Times; above, Don Hogan Charles/The New York Times

From top: 1. When dough is bubbly, it is ready to be worked. 2. Fold dough once or twice; do not knead. 3. Shape it into a ball and let it rise. 4. Wheat bran flies as Jim Lahey lifts dough and drops it into a hot pot. 5. After baking, the crusty result.

I'm not counting sliced bread as a positive step, but Jim Lahey's method may be the greatest thing since.

This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: "I'll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple — I think a 4-year-old could master it — and the results are fantastic."

I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic.

Mr. Lahey's method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort.

It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you'll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey's dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf.

The dough is so sticky that you couldn't knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it's baked. That's it.

I asked Harold McGee, who is an amateur breadmaker and best known as the author of "On Food and Cooking" (Scribner, 2004), what he thought of this method. His response: "It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.

That's as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey's method is creative and smart.

But until this point, it's not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, "The Best Bread Ever" (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, "The Egyptians mixed their batches of dough with a hoe."

What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor — long fermentation gives you that — and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops.

To get that kind of a crust, professionals use steam-injected ovens. At home I have tried brushing the dough with water (a hassle and ineffective); spraying it (almost as ineffective and requiring frequent attention); throwing ice cubes on the floor of the oven (not good for the oven, and not far from ineffective); and filling a pot with stones and preheating it, then pouring boiling water over the stones to create a wet sauna (quite effective but dangerous, physically challenging and space-consuming). I was discouraged from using La Cloche, a covered stoneware dish, by my long-standing disinclination to crowd my kitchen with inessential items that accomplish only one chore. I was discouraged from buying a $5,000 steam-injected oven by its price.

It turns out there's no need for any of this. Mr. Lahey solves the problem by putting the dough in a preheated covered pot — a common one, a heavy one, but nothing fancy. For one loaf he used an old Le Creuset enameled cast iron pot; for another, a heavy ceramic pot. (I have used cast iron with great success.) By starting this very wet dough in a hot, covered pot, Mr. Lahey lets the crust develop in a moist, enclosed environment. The pot is in effect the oven, and that oven has plenty of steam in it. Once uncovered, a half-hour later, the crust has time to harden and brown, still in the pot, and the bread is done. (Fear not. The dough does not stick to the pot any more than it would to a preheated bread stone.)

The entire process is incredibly simple, and, in the three weeks I've been using it, absolutely reliable. Though professional bakers work with consistent flour, water, yeast and temperatures, and measure by weight, we amateurs have mostly inconsistent ingredients and measure by volume, which can make things unpredictable. Mr. Lahey thinks imprecision isn't much of a handicap and, indeed, his method seems to iron out the wrinkles: "I encourage a somewhat careless approach," he says, "and figure this may even be a disappointment to those who expect something more difficult. The proof is in the loaf."

The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and will blow your mind. (It may yet change the industry. Mr. Lahey is experimenting with using it on a large scale, but although it requires far less electricity than conventional baking, it takes a lot of space and time.) It is best made with bread flour, but all-purpose flour works fine. (I've played with whole-wheat and rye flours, too; the results are fantastic.)

You or your 8-year-old may hit this perfectly on the first try, or you may not. Judgment is involved; with practice you'll get it right every time.

The baking itself is virtually foolproof, so the most important aspect is patience. Long, slow fermentation is critical. Mr. Lahey puts the time at 12 to 18 hours, but I have had much greater success at the longer time. If you are in a hurry, more yeast (three-eighths of a teaspoon) or a warmer room temperature may move things along, but really, once you're waiting 12 hours why not wait 18? Similarly, Mr. Lahey's second rising can take as little as an hour, but two hours, or even a little longer, works better.

Although even my "failed" loaves were as good as those from most bakeries, to make the loaf really sensational requires a bit of a commitment. But with just a little patience, you will be rewarded with the best no-work bread you have ever made. And that's no small thing.

Recipe: No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours' rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

More August Webinars for NSP Members

NSP Webinars -  Something for Everyone! Silver Shield + Consulting Practice + Retail Store + NSP Parties  Webinar: NSP Party Plan - Grow your business in any economic climate... - Gain the skills you need to take charge of your future... - Expand your horizons using the new party plan... - Increase your household income in the next six months... Monday, August 22 Participate in this Webinar and get $20 in product credit! Click Here for details and to register. Webinar: Retail Tips and Q&A with NSP Retail Managers Several NSP retail managers share tips and practices on how they share promote NSP in the retail setting. In addition, you'll have the opportunity to participate in a question and answer session with our Manager panelists. Wednesday, August 24 Live Webinar options: 11:00 a.m. MDT - Register   6:00 p.m. MDT - Register Webinar: Improving Your Skills as a Nature's Sunshine Consultant We're excited to offer an opportunity to learn from Sr. National Managers Jim and Linda Jenks. Jim and Linda have been giving consultations for 37 years and have built an incredibly strong Nature's Sunshine business along the way. Join us to learn new consulting skills from these two gifted practitioners. Thursday, August 25 Live Webinar options: 11:00 a.m. MDT - Register 6:00 p.m. MDT - Register Webinar: Silver Shield... Still Number One - Come Learn Why! Since its introduction, Silver Shield has remained the number one selling product. What makes Silver Shield such so amazing? Join Dr. Gordon Pedersen on this webinar and learn new advanced techniques to help you maximize the incredible power of Nature's Sunshine's Silver Shield. This is the place to be to discover all the latest news about our number one selling product! Tuesday, August 30 Live Webinar options: 10:00 a.m. MDT - Register 5:00 p.m. MDT - Register 8:00 p.m. MDT - Register Find more Webinar information and archives at www.nspwebinars.com. Follow-us on Facebook NSP's YouTube Channel NSP Community .................................................. Please pass this great information on to your successline. If you are not yet a Nature's Sunshine Member please make your first order on my website www.mynsp.com/herbsplus to receive member prices. Please let me know how I can help you best. Share the Health, Karen Herrmann-Doolan, NSP District Manager   NSP Sponsor #983219  Nature's Sunshine Herb Specialist  Natural Health Educator Email Me H: 704-588-7638   Visit my Nature's Sunshine Online Store: www.mynsp.com/herbsplus   Learn about the Body Systems  www.herbsplus4health.com Check out my Health & Nutrition Blog! http://herbsplus4health.blogspot.com   Need a Compass Assessment tool for your NSP biz?    Click this Link to  Complete Your Free Brilliant Body Health Assessment Today!