Laura’s Favs: Tweets and Comments (April 24, 2014)

Happy Friday, everyone! If you’re new to OA, we take time once a week to thank our fans for all the posts, comments, and tweets they leave us every week.

Remember to follow us on InstagramPinterest, and Google+ to stay up to date on all our social networks! Thank you all 🙂 Have a wonderful weekend!

If you have any thoughts or ideas about how we can improve, please share.

Here are some of our favorite social network highlights from the week:

Our Twitter Favs of the Week:

Our Facebook Favs of the Week:

  • Elaine Reilly YUM. Going to make this soon. Love your work, keep it coming please & thank you! xx [3 Spring Pea Salad Recipe with Shallots and Sour Cream]
  • Kathie Sell So glad you posted this. Picked up a package of soba noodles last week because I have been wanting to try them but didn’t have a recipe.…now I do – thank you!! [Weekday Soba Noodle Salad Recipe – Organic Authority]

  • KarenSaks Achziger One bucket of ladybugs (purchased at a local nursery) took care of the aphids that overtook all the succulents in our yard–then they moved on to the aphids in neighbors’ yards. Our entire block was aphid-free within a week! [5 Ways To Eliminate Garden Pests Without Nasty Chemical Pesticides]
  • Fibia Simona I was born and raised in Europe, I grew up eating celery root a lot. I was very sad when I moved to the States and realized it is not easy to find and that people don’t know what it is or how to cook it. Delicious! [Celery Root: Nutritious, Inexpensive, Versatile and Quite Delicious]
  • Patricia Goodwin Thanks for this valuable article. I believe the labels do not always say “trans fats,” but “hydrogenated” or “partially hydrogenated” vegetable oils. It’s been a while since I’ve looked. We don’t eat packaged foods. The main problem with trans fats is the creation of tumors as well as random lumps of plastic-like substance in the blood stream. Of course, donuts (from DD or a bakery) are made from ingredients you don’t see, nor are they labeled. Haven’t had a donut in years. Had some bread at a restaurant recently. The next day my body told me I’d eaten trans fats. I’m also suspicious of guar gum, a food thickener from trees – is it more like rubber? or is it like maple syrup? I’d love to see a piece on some of the natural food stabilizers. Once isolated from nature, and put someplace where they were never intended to go – the human body – these substances can have quite a different effect. We’re all subjected to this experimentation from major food corps, sometimes unwittingly. [This is Why Trans Fats Probably Aren’t Going Away Anytime Soon]

See you in Tweet Land or on the Wall!