Lemon Trees in the making


Tonight I’m trying a new experiment.

According to this article, you can grow lemon trees by planting the seeds from a lemon and keeping them moist, and in six short years you will have lemons.

Aha!  A new friend of mine in my new neighborhood admired my dog one day after we’d just moved to Grants Pass, and we struck up a conversation.  She gave me four lemons off her lemon trees growing on her front sidewalk.  Lemon trees!  I never imagined growing lemon trees.  She said you can’t grow lemon trees in Oregon, but she does.

I just learned she’s moving; I have one of her lemons left, and tonight I cut it open, dug out the seeds from the core of the lemon, put the seeds in my mouth to remove any lemon flesh, planted them about 1/2″ down in this nicely moistened-with-structured-water potting soil, then cut a few slits in the recycled plastic wrapper and fastened that with a rubberband and put this in a southwest-facing window.

The directions I read on how to grow lemon trees from seed  suggest that sprouting will take about two weeks.  Hmm…  Previously I’ve heard Clayton say that using structured water with gardening means seed sprouting times shorten.  I guess we’ll find out!

To help me remember, I put a label on the pot that says we should have sprouts by March 29. I planted these around midnight on March 15.  So by midnight, March 29, we should have some teeny tiny lemon tree sprouts.IMG_4238


I have one sprout now.  I planted nine or ten seeds, and one sprouted on March 27.  I kept thinking there would be more…so far, just the one, but it’s cute.  It’s already got a second branch.


My one sprout is about two inches tall now, and just this morning, April 14, I noticed sprout #2!  Yay!


Aeroponics Garden at the Boise Stage Stop Truck Stop

I only needed gas, not food or a shower, and stopped just by accident on my Epic Journey in July at the Boise Stage Stop truck stop in Idaho.  WOW…when I went inside because I’d been drinking my structured water…I was amazed to find an aeroponics garden inside the restaurant.  I was so impressed I went back out to the car and got my iPhone and took pictures.

This is what we could all be doing in every home, every restaurant, every public and private building.  No one needs to go without healthy natural food, and using structured water with a setup like this would enhance the health of the plants, the people, the atmosphere inside the building…it’s a perfect fit.  Let’s do this!

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Structured Water Garden, Spring 2014

I had a plumber install one whole-house unit in January 2014, and in March, as soon as we had a day that was warm enough, I started watering my apricot and apple trees, and the garden areas. I was surprised to see some of last year’s lettuce that never came up, start coming up this year! Then I built a cedar planter box, 4 ft. by 4 ft. to try out “square foot gardening,” and watered the garden and the birdbath with a timer system while I was away for a couple of weeks at the end of May.

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Do-It-Yourself Portable Unit and Sprouts Experiment

I’ve been writing about my experiments with structured water on the Crimson Circle message board.  Other message board users have been keeping up with my comments and sharing their questions and comments. One on the message board decided to create her own portable unit with stuff she had around the house.  After having some shocking and surprising initial success with her first homemade unit using a recycled water bottle, some glass flower-arranging beads, a rubber band and some plastic mesh from an avocado bag, she upgraded her design to use actual food-grade glass marbles and a cupcake-maker plastic bottle with a spout on the end.  She can definitely tell a difference in the water that goes through her homemade device; her daughter prefers this water to water that’s right out of the faucet; she made another unit and sent it to a friend who can also tell a difference in the water. Her latest experiences with her own Do-It-Yourself structured water device:

Update on my own experiences with this (which BTW is fitting together in amazing ways with my light body exploration/research): I’m growing some alfalfa sprouts, testing the water. Measured the same amount of seeds into identical jars, soaked them, rinse them every day, keep them in separate but similar parts of the kitchen. It’s been 5 (?) days now, they’re almost ready to put in the window to get green. Everything but the water is identical, but one jar has about twice as much in it. Both more (more seeds actually sprouted) and bigger sprouts. Will post pics in a couple days. My hair is STILL not falling out anymore! It started coming out in big wads in my brush in 2002 and since then I’ve tried a lot of things to help it stop. Nothing worked …. until… it stopped falling out soon after I started using my homemade (cupcake-pen-and-marbles) unit. Just a few hairs in the brush now, maybe a dozen each day instead of what looked like hundreds. Me happy!! Every other evening or so I like a glass of wine. You want GOOD wine? Pour it through the unit! I’m not a wine expert whatsoever, but I won’t drink it straight from the bottle anymore! Gotta go through the marbles.


Okay, sprouts update. In all photos, well watered sprouts are on the left, structured watered sprouts are on the right. I noticed that, after putting them in the window the last couple days to “green up,” the well watered ones almost caught up. Maybe the physical proximity to the structured watered ones affected them? I also did a taste test. Well water sprouts tasted fine, like sprouts. Structured water sprouts tasted almost the same, at first I thought “sweeter?” then realized… no, they taste more like the outdoors, like something just picked outside. That the best I can explain the (very subtle) difference.

Day 4

Day 4

Day 4

Day 4

Day 6

Day 6

Day 8 (9?)

Day 8 (9?)

Bunch on the left weighs 1 ounce; bunch on the right weighs 1.5 ounce.

my kefir experiment with structured water

I’ve seen bottled kefir in the organic section at the grocery store for years; never tried it.  Recently I went through a fit, a spell, a phase, a compulsion, of making my own natural body products from things like beeswax and baking soda and vinegar and shea butter and coconut oil, and chronicled my experiments on another blog of mine — http://www.drstrangeitch.wordpress.com — and also wrote about it on a message board.

A commenter on the message board has been at this for years, switching everything over from store-bought to homemade.  She talked about kefir.  Kefir!  What’s that?

I ordered my little pouch of water kefir grains from someone on Amazon.  They didn’t cost a lot, and arrived in two ziploc bags, one inside of the other one.  I left them sitting on my desk over last weekend, thinking I’d get to it eventually.  What do you need to do to make kefir?  Hmm…

Monday morning I decided I needed to get it going, and looked quickly at a kefir-making list:  glass jars, water, sugar, non-reactive strainer…hmm…may have to buy a few things…

So I barely knew what I was doing when I assembled all my kefir stuff last Monday night:  the kefir grains, some sugar, a glass measuring cup, a couple of chopsticks — I like those to stir with, since I don’t own a whisk anymore — and water.  Stir it up, mix with a little water, add the rest of the water, let it sit on your counter overnight, for 24 to 48 hours, and voila, you’ve got a wonderful healthy probiotic drink that’s a little fizzy.  The sugar feeds the kefir grains — they’re alive little guys — and they carbonate your water for you.  Sounds good:  make my own soda.

As I read and re-read the directions, I noticed they said NOT to use tap water:  use spring water.  Spring water?  Okay, I’ve got that big plastic jug of Poland Springs water I bought a couple of weeks before ever hearing about structured water.  I haven’t used the Poland Springs water at all.  I could use it for kefir!

Looking again at the instructions, they said DEFINITELY do NOT add tap water, because kefir grains do not like chlorine, which is in tap water.  Tap water will basically kill your kefir grains.

Okay…so I thought I’d try a little experiment.  Two jars, not one; half the kefir & sugar in one jar with the structured water out of my tap, and the other half of the kefir grains and Poland Springs water in the second jar.  I used two quarts of water, not one, as the directions said.


structured water and kefir grains on the left side…spring water and kefir grains on the right side

This is what the jars looked like after 24 hours.  It’s clear to see that there’s activity in the structured jar…NOTHING going on in the Poland Spring jar.


closeup of the structured water jar


closeup of the springs water jar

So…one packet of water kefir grains straight from Amazon Land…I left the packet on the desk for two days…opened it up…they were already starting to expand…added half a cup of sugar and a little water and the kefir grains in a glass measuring cup…added half the mixture to the jar on the left and the other half of the mixture to the jar on the right, then filled the jars up with water…jar on the left got tap water with the structured whole-house unit…jar on the right got Poland Springs, from a previously unopened plastic jug out of the fridge…they sat overnight on the countertop, next to each other…and this is the 24 hours later picture.

from the Poland Springs jar...what are all those little black seedy things?

from the Poland Springs jar…what are all those little black seedy things?

Now, a freaky thing happened. The structured water crystals remained clean looking, and kept expanding, getting bigger and bigger. They just looked like they were happy. On the other hand, I got worried about the kefir grains in the Poland Springs jar. There was NO growth, at ALL, on the bottom of the jar, NO fizz at all, the grains were not metabolizing the sugar, or whatever it is that goes on there…AND, there were some small black grains and small white grains — they looked like seeds — forming in the Poland Springs jar. There were a few of those in the structured water jar, as well, but the Poland Springs jar had a lot of them. And they didn’t look all that great. What’s going on?


48 hours on the counter with the structured water kefir grains…looks great! Healthy, growing, and I’ve got about 4 times the amount of grains I started out with…in just 48 hours!


48 hours on the counter with the Poland Springs water…yikes! Nothing! This is about the amount of grains I originally added to the jar of water, 48 hours prior…no growth whatsoever.

I got so excited about the kefir growing in the structured water, growing so phenomenally well, I listened in on Clayton’s conference call on January 22, hoping to be able to tell the world about this. Clayton had other callers, though, and I really enjoyed listening to them talking about structured water and their questions and answers and experiences.

The next day I decided to really go for broke. I decided to make ginger beer. I am a great fan of ginger beer, and needed to find all of the ingredients first…and a bottle capper. Fortunately there’s a place I know locally that sells beer and winemaking items; they had bottle caps and cappers. I have TONS of used ginger beer bottles in my recycling bin, and now I’m going to recycle them.


2/3 cup of kefir grains, all from the structured water jar, plus ginger beer ingredients, in the jar on the plate; bottled & capped kefir from “just plain” kefir from the structured water jars; kefir bottles in the background, now all filled with structured water, kefir grains and sugar…jar on the right is an experiment with homemade coconut water and some structured water added

Now all of my kefir jars have only structured water in them; yesterday I bottled & capped about a dozen bottles of kefir, some being kefir ginger beer, some being kefir and lemon for sort of a lemonade kefir, some being “just plain” kefir and water and sugar, and some being coconut and ginger and kefir.


my kefir harvest from yesterday!

All of this kefir grew (amazingly fast!) in structured water. I haven’t used Poland Springs water since the first jar grew the kefir so very badly. I was actually worried about the grains dying if I kept feeding them sugar and Poland Springs water.

I sure have been enjoying my home brewed kefir, and had my first taste of homemade ginger beer today. Not bad! I’d actually pay for another bottle of ginger beer tasting like this! And I have all those bottles in the fridge now…

So the real kicker is this, now: the kefir grains have grown SO phenomenally in structured water. What am I going to do with all these kefir grains?!


Seriously fertile kefir grains…the jar on the right is rebounding from its bad spring water experience…the jar on the left is the always-had-structured-water jar. Now they both have structured water and are growing like crazy. This batch contains kefir, sugar, one piece of dried sugar ginger root each, and a handful of goji berries in each jar. We’re at about Hour 36 with these two jars. I ran out of places to put more kefir!