Summer Lite

Summer Lite

The Legacy of Healing-full Spectrum Natural Light

Sunlight therapy has an ancient legacy of healing. Prehistoric tribes and entire civilizations revered and even worshipped the sun for its healing properties and life-giving abilities. Employing light to treat medical conditions (both physical and mental) came to be known as heliotherapy thousands of years ago. This was the forerunner to the therapeutic use of full spectrum lights.
In Ancient times Hippocrates and Pythagoras wrote about the many benefits of sunlight to promote healing. Heliopolis, an ancient Greek city named for the Greek Sun God, was well-known for its temples dedicated to healing sunlight.
In fact the Greek historian, Herodotus, the "father of heliotherapy", wrote that exposure to the sun is necessary to help people overcome failing health. In winter, spring and autumn, Herodotus recommended that the patient should permit the rays of the sun to strike full upon him; in summer, this method should be used moderately because of excessive heat.
This kind of sunlight therapy is precisely what holistic medical practitioners recommend today. The only difference is that today there are options for supplementing natural sunshine indoors with pure full spectrum manufactured lamps and lighting.
There are full-spectrum lights and lamps offered on the market and manufactured by such companies as Ott-Lite and Mercola.com.  Since adequate natural sunlight has become either a rare commodity or a luxury for people living in the work-a-day world, it is fortunate that these lamps are available on the market today with supplies of bulbs so that you may do work at home and enjoy the health-giving effects of natural full-spectrum light.
These lamps are available in many styles with many different measures of lumens and wattages.  They are designed for reading, sewing, close work, or just for enjoying the healing experience of full spectrum light in your home or office.
If you live in climates that are dark much of the day during the fall and winter months, you should consider using this type of lamp.  The documented benefits of using such products include:

• Improved moods

• Enhanced mental awareness, concentration and productivity in performing tasks

• Superior visual clarity and color perception

• Better sleep

• Super-charged immune system

• More energy

Reduced eye strain and fatigue in an environment that is free from glare and comfortable for reading
Greater learning ability and intelligence
True color differentiation for creative work projects
So try the beautiful blue-white light that comes from full spectrum light instead of the yellow incandescent bulbs.  You’ll feel better for it, and the productivity that you see developing in your work life at the office or at home will amaze you.  Join Herodotus, Hippocrates, Pythagoras, and modern research and put a little sunshine in your life.

About the Author

Denny is fascinated by light, and all things associated with it. For more information about Ott-Lites visit www.thelitesource.com

Summertime Gelatin Dessert Recipes and Tips

Nothing says Summertime like a good old-fashioned gelatin dessert.

As a child, I can remember my grandmother and great aunt competing with each other, to see who could come up with the best dessert for our annual Summer family picnics. I have to admit, my great aunt usually won!

I think gelatin desserts are just as popular now, as they were back then. With such a variety of recipes available today, you could make a gelatin dessert every week for the next 2 years, and never eat the same dessert twice.

To make gelatin desserts, you will need to invest in a gelatin mold. These molds usually have 3 parts: a bottom seal, a top seal and then the ring. A variety of companies make gelatin molds, and they can be easily found in any kitchen shop or department store.

Gelatin Dessert Making Tips

1. Keep your gelatin desserts refrigerated for best results. Letting them sit out for long periods of time, can cause spoilage or melting.

2. Store your desserts in an airtight container to prevent a thick rubbery gelatin skin.

3. You can lightly spray your gelatin mold with non-stick cooking spray to help prevent sticking.

4. Drain all of the liquid from canned fruits before adding them to your gelatin. If you add too much liquid, you can cause your gelatin to not set up properly. If you do decide to use fruit liquid, you will need to decrease the amount of water in your recipe.

5. You can un-mold most gelatin desserts onto a plate or platter lined with fresh lettuce leaves. This makes a nice presentation.

Here are 4 of my favorite recipes.

Pineapple Cream

1 (20 ounce) can crushed pineapple
1 (3 ounce) pkg. lime gelatin
1/2 pint lite cream
1 (8 ounce) pkg. cream cheese

Bring pineapple to boil. Add lime gelatin and stir until dissolved; let cool in pan. Put cream and block of cream cheese into blender. Mix. Combine blender ingredients with the ingredients in pan. Pour into Jel-Ring mold. Chill overnight. Remove seal to un-mold and serve.

Triple Orange Delight

6 oz. pkg. orange jello
2 c. boiling water
1 pint of orange sherbet
1 can mandarin oranges, drained
fresh orange slices for garnishing

Dissolve orange gelatin in boiling water. Add orange sherbet, stir until melted. Add mandarin orange slices. Pour into the Jel-Ring mold and refrigerate until set. Un-mold onto a serving plate; garnish with orange slices.

Cherry Cola Fantasy

1 c. canned pitted cherries, drained
3/4 c. sugar
1/2 c. water
6 oz. box cherry gelatin mix
1 c. chopped nuts (optional)
1 c. crushed pineapple, drained
1 bottle (12 ounce) Cola Soda

Combine cherries, sugar and water; bring to a boil and boil for one minute. Stir in the gelatin mix using a spatula. Add chopped nuts (optional) and crushed pineapples. Mix together, stir in cola. Pour into the Jel-Ring mold and seal. Refrigerate for 6 hours. Un-mold onto a serving plate.

Raspberry Cream

3 oz. pkg. raspberry gelatin
1 c. whipping cream, whipped
10 oz. frozen, thawed, drained raspberries

Dissolve gelatin as directed on package, using 1 cup boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat gelatin until foamy. Fold together whipped gelatin, whipped cream and drained berries. Pour into Jel-Ring mold and refrigerate until firm.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

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