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Walking barefoot is like being radiated with the heartbeat of the ground with each step you take.
- Anonymous
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Benefits of Barefoot 
One of the big benefits of summer is the opportunity to spend more time outdoors, and, along with that, the chance to kick off your shoes! Whether on a beach or in your own backyard, the simple act of walking barefoot can be beneficial to your health.
Walking barefoot, also known as grounding or earthing, has gone from being a counter-culture trend to a scientifically-researched practice. It involves walking barefoot on soil, grass, or sand. A review published in the Journal of Environmental and Public Health looked at a number of studies that highlight how coming into direct contact with the natural charge of the electrons in the earth can improve health. Research found that grounding moderated heart rate variability, improved glucose regulation, reduced stress, and boosted immunity.
Another investigation found that grounding increases the surface charge of red blood cells and, as a result, the cells avoid clumping, which decreases blood viscosity. High viscosity is a significant factor in heart disease, which is why many people take a blood thinning aspirin every day.
Grounding can also provide some of the benefits of a reflexology massage. Ancient healers mapped the foot with pressure points that correlate to all of our major organs and body parts. In reflexology, these are stimulated to keep the body in balance and enhance digestion, elimination, immune function, and more. While walking barefoot, especially on uneven surfaces such as sand or rocky beaches, you are massaging some of those pressure points yourself. Obviously, choose areas that are free of debris, sharp objects, and stinging insects for best results!
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Vegan Food Class and Summer Lunch
Thursday, July 30, 11:30 a.m. - 1:30 p.m.
Join us for a fun, informative workshop
and a mouthwatering menu!
Three Days Left to Register (by July 20)
For menu and details, click here.
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Food Focus: Purslane 
Best known as an invasive weed, purslane (scientifically named Portulaca oleracea; also known as pigweed, pursley, or verdolaga) is a wild-growing succulent plant native to the Indian subcontinent and used for thousands of years in traditional Chinese medicine. It is completely edible, including leaves, stem, flowers, and seeds. Purslane's slightly sour and salty taste complements a variety of dishes and it has become popular around the world for its significant health benefits.
Fresh leaves contain more omega-3 fatty acids (alpha-linolenic acid or ALA) than any other leafy plant. Consumption of foods rich in omega-3s has been shown to reduce the risk of cardiovascular disease as well as atherosclerosis, and help prevent ADHD, autism, and other developmental disorders in children.
Purslane is an excellent source of vitamin A, a powerful natural antioxidant and an essential vitamin for vision, helping prevent macular degeneration and cataracts. It is also required to maintain healthy mucosa and skin. Purslane provides plenty of the antioxidant vitamins C and E, helping to scavenge free radicals, the harmful by-products of cellular metabolism that can contribute to cancer and other age-related diseases.
Aside from delivering a hefty dose of vitamins, purslane supplies an assortment of minerals. It contains calcium and magnesium, necessary for healthy bones, teeth, and muscles; plenty of potassium, important for keeping blood pressure in check; and iron and copper, which stimulate the production of red blood cells, enhancing oxygen transport within your body.
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In the market, buy fresh and healthy-looking purslane. Wash leaves and stems in cold running water to remove dirt, then dry, wrap in paper towels, and refrigerate. It will keep this way for 3-4 days, but eat as soon as possible for maximum health benefits. Purslane is high in oxalic acid (also found in spinach, chard, and beet greens), so you may want to avoid it if you suffer from kidney stones. However, boiling in water eliminates a great deal of the oxalic acid without losing many of the other beneficial nutrients.
Purslane is great in salads, sauteed or stewed as a side dish, or used in soups and curries. Try the recipe below, or click here for another tasty salad, featured on the Westport Farmers' Market website.
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Recipe of the Month: Purslane and Spiced Chickpea Salad
Prep time: 20 minutes, plus 5 minutes cooking time
Servings: 4
Spiced chickpeas:
1 teaspoons pink peppercorns
2 teaspoons fennel seeds
1 teaspoon thyme
1/2 teaspoon ground cardamon
1/2 teaspoon fine sea salt
1 1/2 tablespoons extra-virgin olive oil
2 cups cooked chickpeas
1. Grind the spices together or pound them in a mortar and pestle.
2. Warm the olive oil in a small pan over medium-low heat. Add the chickpeas to the pan and shake a few times to coat them in oil.
3. Sprinkle the spices over the chickpeas and shake the pan a few more times. Cook for about 2 minutes to release the aroma of the spices and set aside.
Vinaigrette:
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
fine sea salt
freshly ground black pepper
1. Whisk the olive oil and lemon juice together until the mixture is well-combined; season with salt and black pepper to taste.
Salad:
8 cups purslane leaves
3/4 cup finely chopped purslane stems
3/4 finely sliced green onions
1/4 cup capers
1/4 cup basil leaves, washed and torn into small pieces
1. Transfer purslane leaves to a large salad bowl, pour the vinaigrette over, and toss to combine. Divide the leaves among serving plates.
2. In a mixing bowl, combine the purslane stems, green onions, capers, and basil leaves, then divide the mixture among the serving plates.
3. Sprinkle the spiced chickpeas over each plate and serve immediately.
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Happiness and healthy living are contagious! Please forward this newsletter to family members, friends, or colleagues who may be inspired by it.
All the best,
Sue
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