Your Health and Asbestos Awareness Week

Asbestos Awareness Week

Asbestos Awareness Week

This is Asbestos Awareness Week and as with all issues, it takes personal impact to get our attention. My personal impact with asbestos came when I heard Uncle Joe had been exposed and was dealing with the impact on his health.

Uncle Joe had worked as a color stripper in the print industry. He was in the news printing industry when I learned about his health. Color stripping is now a dying trade. A color stripper creates color separation plates for a print run. There is a lot of precision that is involved in this work and he was very good at it.

Having worked in the architectural design field, I knew about asbestos but I learned of the impact from exposure too. I knew asbestos is very controlled in how it is handled for removal but I’ve also learned that exposure is still likely to happen so I am sharing some information to increase your awareness.

Many products and materials with asbestos can still be found today. This can create exposure at work or in the home.

Exposure can lead to health risk, more seriously, to mesothelioma, a form of cancer that affects the lining of the lungs.

I invite you to learn about asbestos to protect your health. You can visit Asbestos Awareness Week to learn more.



Interview with Lilibeth André

“Let food be thy medicine and medicine be thy food.”

To conclude the Spring sessions of the 2015 Natural Health & Wellness Workshop Series, I close with my own interview.  In this series I’ve had the pleasure to develop introductory sessions on Nutrition & Detox; Flower Essences; and Digestion, Enzymes & Probiotics. These sessions give participants a background to better understand the presentations by my guest speakers Lenna Groudan, Laura Andre, and Miranda Sparks.

Why are natural practices important to you?

Lilibeth André presents "Nutrition & Detox", "Flower Essences", and "Digestion, Enzymes & Probiotics", on March 7, March 28, and April 11, respectively.

Lilibeth André presents “Nutrition & Detox”; “Flower Essences”; and “Digestion, Enzymes & Probiotics”, on March 7, March 28, and April 11, respectively.

I have always been interested in diet and health. At 13, I took my first class on diet and nutrition because I felt the value of how we fuel our body was important. In college I began to understand the Hipppocratic oath, “let food be thy medicine and medicine be thy food.”  So began my study of natural practices to regain health naturally. I became my own guinea pig and could see results from both sides, as a practitioner and as a person feeling the difference first hand. I understood how our own bad habits and disposition could take us into greater and unnecessary aches and pains. So I began to study more, practice more, and made a lifestyle change.

Why did you choose your practice(s) and what is your focus?

I’m a life-student. I am always taking a class or studying something new, and somehow, it all seems to connect. My first encounter with a naturopathic modality was in fourth grade when I first heard of iridology. From the beginning, I started my naturopathic practice incorporating multiple methods through the guidance of my own practitioner, and as I first learned from Manuel Lezaeta Acharan. I later found the writings of Jethro Kloss to replace my lost reference books. Through the journey to recuperate their own health and then helping others find their own path, these innovators learned from many before them to bring together methods based on diet, cleansing and health maintenance through natural practices that help the body find, boost and regain its natural healthy balance and its optimum quality of life.

What can people expect from your workshop?

My goal for this workshop series is to create an opportunity to share the knowledge and understanding of natural practices. By increasing the awareness of these practices, understanding how they can help us boost our own health and maintain a healthy balance, we can live with less aches and pains and have a happier life. These workshops teach about a wholistic way of looking at health from a natural perspective. They consider the combined health of mind, body, and soul through natural means that are accessible to everyone. Participants can expect to meet others like them, connect with practitioners, and walk away with a higher Natural Practice IQ.

How should people prepare for your workshop?

There is no preparation needed. Wear something comfortable and be open to information that could help you gain an understanding of accessible tools to boost your health and wellness. The sessions take place at my small studio, a space that is ideal for casual and personal gatherings. Future sessions are already being planned but requests are always welcome.

Learn more & REGISTER.

Sprouts – Part 3

Lilibeth Andre - Lentil sprouts - Day 3

Lilibeth Andre – Lentil sprouts – Day 3

Today is the third day of the vegetarian protein project. My job has been very simple: rinse and drain the sprouts twice, two times a day, and put them back on the window sill. Nature does the rest.

You’ll notice how much the legumes begin to grow and take up space in your jar. This is why you want to work with about 1/4 full jars. The roots grow beyond the length of the bean. You can also begin to see tiny leaves sprouting on the opposite end of the fruit. All this growth takes more space and the netting gets a little bulgy, especially in the lentil jar because I added a bit more than 1/4 full of lentils.

Lilibeth Andre - Bulging sprouts - Day 3

Lilibeth Andre – Bulging sprouts – Day 3

You can begin to harvest your sprouts and let the rest continue to grow if you want longer roots and more leave growth. Just open your jar and pull some of the sprouts out. They are clean and fresh, and ready to eat. Leaf growth uses up some of the sprout energy so this is a good time to get higher nutritional content. I harvested the lentils to make room for the rest of the sprouts. They were getting pretty tight in there.  I added them to my Greek salad for dinner.

Once you reach the stage of growth that you prefer you can refrigerate them to keep them fresh longer. I usually put them in the frig in their bottle to allow them to breathe through the netting. You want to use them fairly soon so they don’t dehydrate in the cooled air of your refrigerator. You can also put them in a sealed container to preserve them a bit more but try to eat them while still fresh for more nutritional value.

You’ll get a better feel for the quantity you need for your personal or family use after the first time you sprout a bean. You’ll see how it grows and expands. You can keep a healthy and fresh ration of sprouts growing cyclically to fulfill your needs. It only takes about three days to get a new batch.

Lilibeth Andre - Mung bean sprouts - Day 3

Lilibeth Andre – Mung bean sprouts – Day 3

So there you have it. Delicious sprouted legumes. Fresh, crunchy and a good source of easily digestible protein, just to name one of the great nutrients they provide. And they taste nutty great.


Sprouts – Part 2

Lilibeth Andre, Lentil sprouts - Day 2

Lilibeth Andre, Lentil sprouts – Day 2

This is the second day of the vegetarian protein project in progress. I’ve continued to rinse two times, twice a day — in the morning, and in the evening.

The sun, through photosynthesis, causes the sugars in the legumes to react and become more digestible. This is one of the reasons why fruits that are picked too early are harder to digest. If fruits have not ripened before being picked, they lack that chemical reaction that occurs naturally in fruits (legumes are the fruits of the plant) and facilitates digestion. Another  important factor to digesting sugars or carbohydrates better is working with our digestive process.

Lilibeth Andre - Mung bean sprouts - Day 2

Lilibeth Andre – Mung bean sprouts – Day 2

So how do you work with your digestive system? The first step of an effective digestive process is chewing. Chewing chops the food into smaller and smaller pieces as it coats it in saliva, a key essential element of our digestion process. Saliva provides the first phase to break down food elements that are further broken down in their separated elements in the stomach, and further more in the intestines. It is a natural chemical symphony of digestion!

Sprouted legumes provide us fruits that are ready for digestion.

Lilibeth Andre - Lentel sprouts peaking - Day 2

Lilibeth Andre – Lentel sprouts peaking – Day 2

You can see in the photographs, the lentils are the first to begin to sprout a tiny white root as early as the second day. The mung beans are close behind. You can see the roots peaking out through the netting.

They are ready to eat!

In this case, we will allow them to continue to grow.


Vegetarian Protein – Sprouts

We all know how important protein is in our diet. And we know that it is not quantity but quality with protein but what do you do if you are vegetarian or you can’t eat meat?

Meat is the automatic response when we think about protein but did you know that legumes provide a high vegetarian protein? These proteins must be combined to be complete of amino acids.

Legumes, those bean-type fruits like peas, lentils, chick peas, and the many beans we know, are also known to be a bit indigestible.

Enter sprouted legumes. Legumes are a good choice of vegetable protein, among other options, and by sprouting them you can make them more digestible. In two or three days you can have sprouts and begin to enjoy them in your salad, sandwich or with your soup. They also make crunchy snacks. You can be creative with your sprouts.

Lilibeth Andre, Mung Bean Sprouts-Soaking

Lilibeth Andre, Mung Bean Sprouts-Soaking

Start with a clean mason jar or any good-sized jar you recycled. I had some netting from another project and I cut several 5 x 5 inch squares. I used the lid without the mason jar cover to fix the netting over the top but you can tie a wide rubber band over the mouth of the jar to hold the netting down if you are using any other type of jar. If you are sprouting small seeds you may want to use two sheets of netting and place them crisscrossed to each other.

TIP: I save twist ties, rubber bands and other packaging props I get at the market. They come in handy and I don’t have to throw them away without getting more use out of them.

First, you want to buy organic beans. Good “raw material” is key and worth investing in because in the long run, you are feeding yourself high quality fuel.

Add about 1/4 of beans to your jar. Place the netting over the top and seal it with the lid or rubber band. Pour water over the netting into the jar and rinse the beans  by swishing them in the jar with the water and pouring out the water through the netting.

TIP: Use good ‘raw material’ — Use good drinking water. You can catch it in a bowl after the rinse and water your garden vegetables with it.

Fill the jar with water about 1/2 full. You want to make sure the beans are well covered with water even after they grow plump.

Place the jar in an out-of-the-way spot away from too much light and let the beans soak over night.

Lilibeth Andre, Lentil and Mung Bean Sprouts-Day 1

Lilibeth Andre, Lentil and Mung Bean Sprouts-Day 1

In the morning, drain the water and rinse the beans twice. Now you are ready to place them on a sunny spot. I usually put them on my south-facing kitchen window sill.

At night you will rinse them twice once again and put them back on the their ‘sunny’ spot to spend the night.


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    © Lilibeth André and Art by Lilibeth André, 2009-2010. Unauthorized use and/or duplication of this text, images or content without express and written permission Lilibeth André is strictly prohibited. For permission to license, exhibit or purchase any of the artwork, email Links to this site may be made with full and clear accreditation to Lilibeth André and Art by Lilibeth André.