vegetables

Steamed Broccoli Recipe

GAPS Legal Broccoli Recipe

My main reason for eating broccoli is to use it as a vehicle for butter.

Need I say more?

Broccoli itself does have some amazing nutritional content on its own, separate from carrying butter. It's high in both soluble and insoluble fiber, potassium, and the vitamins B6, C and A.

What exactly is broccoli? Broccoli is a cruciferous vegetable like cabbage, kale, turnips, cauliflower, and brussel sprouts. It is a wonderful vegetable to eat regularly. Some people avoid broccoli because they experience gas. But if broccoli makes you gassy, your gut flora is unbalanced! You can (and should) address your gut flora, then you can enjoy broccoli again without fear!

I don’t use the stems of the broccoli, which are very fibrous, in this recipe. If you want, you can use them in a soup or fry them up with butter and garlic (which is delicious.) But if you’re early in your healing on the GAPS Intro diet, toss or compost the stems. They are too fibrous for you to eat!

This is a great and simple side dish to serve with any main dish. But whatever you serve it with, the key here is to remember to enjoy your butter!

Ingredients for Steamed Broccoli:

  • 2- 3 Small Broccoli Crowns

  • Water

  • Butter for serving.

Directions for Steamed Broccoli:

I eat broccoli purely as a vehicle for butter. Serve this quick steamed broccoli recipe alongside any meat of your choice for a great GAPS Legal meal. Steamed Broccoli Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Insert steamer into a medium size pot. Add a few inches of filtered water to a pot.

I eat broccoli purely as a vehicle for butter. Serve this quick steamed broccoli recipe alongside any meat of your choice for a great GAPS Legal meal. Steamed Broccoli Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Rinse broccoli well with filtered water.

I eat broccoli purely as a vehicle for butter. Serve this quick steamed broccoli recipe alongside any meat of your choice for a great GAPS Legal meal. Steamed Broccoli Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Cut off stems. Discard if you are on the GAPS Intro diet. Otherwise, set aside for another recipe.

Break broccoli florets apart at the base.

I eat broccoli purely as a vehicle for butter. Serve this quick steamed broccoli recipe alongside any meat of your choice for a great GAPS Legal meal. Steamed Broccoli Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Add florets to the steamer and cover with a lid.

Steam for 15-20 minutes until fork tender, meaning a fork easily slides in and out. If you’re on GAPS Intro, be extra sure it’s fully cooked.

Make sure you don’t run out of water on the bottom of the pan or you will scorch the bottom. To check for water, you can tip the pan without opening it and feel if there is still water shifting. If you are unsure, check! You don't want to run out of water or you could ruin your pan.

I eat broccoli purely as a vehicle for butter. Serve this quick steamed broccoli recipe alongside any meat of your choice for a great GAPS Legal meal. Steamed Broccoli Recipe by Northern Colorado Certified GAPS Practitioner Amy Mihaly.

Serve as a side alongside meat of your choice. I prefer steak; it just seems to be better that way! Top with plenty of butter! You want to eat about a teaspoon of butter with each piece. I cut a slice to eat with each piece. Enjoy!

Cast Iron Roasted Brussels Sprouts

I know most people don’t care for brussels sprouts. I’ve never shared their view. I think it’s probably because my grandma drowned brussels sprouts in butter when she cooked them. Back in the day, we used to talk about how unhealthy this was but now I know better. Not only does fat provide a delicious taste, it actually makes it easier for your body to use the nutrition in your food.

Even if you have never liked brussels sprouts before, please give them one more try with this recipe. I don’t even like brussels sprouts all ways! For example, I’ve never liked them in soup. If eating brussels sprouts makes you very gassy, it means your gut flora is imbalanced.

Having enough salt on the brussels sprouts helps to break up the cell walls which allows them to cook faster and better. Salt allows them to cook more evenly which makes them more delicious. Make sure you add salt after you plate them as well! If they’re not delicious, you haven’t added enough salt to them.

I also cook the brussels sprouts on a low to medium heat to start with. The goal is to cook the brussels sprouts thoroughly before crisping them. If your heat is too high, you’ll brown them before they are cooked all the way which will result in a questionably edible food. The brown bits are my favorite part so I make sure there are a LOT of them! If you’re on the GAPS Intro Diet, you’ll want to brown sparingly as the browned bits are harder to digest.

Ingredients for Cast Iron Roasted Brussels Sprouts

  • 16 oz brussel sprouts

  • 5 tbsp of Butter or another fat.

Directions for Cast Iron Roasted Brussels Sprouts

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Wash and rinse brussels sprouts.

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Heat a cast iron pan over medium heat. Add in butter to melt.

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Trim brussels sprouts by cutting off the ends and cutting them in half. You want them to be similarly sized pieces so they cook evenly.

If you have an extremely large brussels sprout, consider cutting it in fourths to keep all pieces approximately the same size.

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Add brussels sprouts to the pan. I add in a handful at a time as I’m cutting but you could add all of them at once.

You might need to add your brussels sprouts in batches to the pan depending on how many brussels sprouts you have and the size of your pan. You want them to be in one layer on the bottom of the pan. It’s important not to crowd the pan to allow for even cooking.

Stir to coat with butter or other fat. Add about five shakes of salt.

Slowly cook on a low-medium heat for 8 to 10 minutes, stirring occasionally.

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Once your brussels sprouts are soft but not mushy, turn the heat up higher to brown them. Cook for another 3-5 minutes. Stir frequently on the higher heat to ensure even browning. If your brussels sprouts are larger, they may take longer to cook.

Once your brussels sprouts have browned, transfer to a plate. Add salt to taste. Serve immediately for best taste!

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Cast Iron Roasted Brussels Sprouts

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  • 16 oz Brussels Sprouts

  • 5 TBSP Butter (or fat of your choice)

  1. Wash and rinse brussels sprouts.

  2. Heat a cast iron pan over medium heat. Add in butter to melt.

  3. Trim brussels sprouts by cutting off the ends and cutting them in half. You want them to be similarly sized pieces so they cook evenly. If you have an extremely large brussels sprout, consider cutting it in fourths to keep all pieces approximately the same size.

  4. Add brussels sprouts to the pan. I add in a handful at a time as I’m cutting but you could add all of them at once. You might need to add your brussels sprouts in batches to the pan depending on how many brussels sprouts you have and the size of your pan. You want them to be in one layer on the bottom of the pan. It’s important not to crowd the pan to allow for even cooking.

  5. Stir to coat with butter or other fat. Add about five shakes of salt.

  6. Slowly cook on a low-medium heat for 8 to 10 minutes, stirring occasionally.

  7. Once your brussels sprouts are soft but not mushy, turn the heat up higher to brown them. Cook for another 3-5 minutes. Stir frequently on the higher heat to ensure even browning. If your brussels sprouts are larger, they may take longer to cook.

  8. Once your brussels sprouts have browned, transfer to a plate. Add salt to taste. Serve immediately for best taste!

Roasted Sweet Potatoes or Butternut Squash with Homemade Marshmellows

Roasted Sweet Potatoes with Marshmellows

Ingredients for Roasted Sweet Potatoes with Marshmellows

  • 2 Sweet Potatoes

  • 1 stick of butter or 1/2 cup lard

  • 1/8 tsp Cinnamon

  • 1/2 tsp Fresh Ginger

  • 1/4 tsp Salt

  • GAPS Marshmellows

Directions for Roasted Sweet Potatoes with Marshmellows

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Preheat oven to 350°Rinse and peel potatoes.Slice potatoes into 1 in to 1.5 in rounds. The key is to cut the potatoes into similar thickness so that they will cook evenly.

Place the potato rounds snugly into a baking dish.

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Peel a 1/2 in. piece of ginger. Finely mince the ginger.

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In a small saucepan, melt  ½ cup of fat on low heat.

Once melted, add cinnamon, ginger, and salt. You may need more salt if you’re using a fat other than salted butter.

Stir to combine.

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Once combined, pour the mixture over your potatoes.

Flip potatoes to evenly coat with butter mixture.

Cover with aluminum foil. Add parchment paper if the aluminum foil will touch your food.

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Roast for 60 minutes or until fork tender.

Remove from oven and top with marshmallows (GAPS legal recipe here). If you’ve made marshmallows ahead of time, you can add the hardened squares. Or you can make the marshmallows while you wait for the sweet potatoes to cook and add a tablespoon dollup of marshmallow paste onto the top of the sweet potatoes. Since the potatoes are warm and these are not commercial marshmallows, they will run.

Serve warm!

Roasted Butternut Squash with Marshmellows

Ingredients for Roasted Butternut Squash with Marshmellows

  • 4 cups Cubed Butternut Squash

  • 1 stick of butter or 1/2 cup lard

  • 1/8 tsp Cinnamon

  • 1/2 tsp Fresh Ginger

  • 1/4 tsp Salt

  • GAPS Marshmellows

Directions for Roasted Butternut Squash with Marshmellows

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Preheat oven to 350°

Cut and peel the squash. I’ve found it’s easier to cut the squash into two pieces for easier peeling by slicing at the bottom of the neck of the squash. Serrated knives can also make peeling the squash a little easier. The bottom of the squash has more seeds and is more difficult to cut.

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Cut the squash into cubes. It’s best to keep the cubes of the squash roughly the same size for easy roasting.

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Peel a 1/2 in. piece of ginger. Finely mince the ginger.In a small saucepan, melt ½ cup of fat on low heat.

Once the fat has melted, add cinnamon, nutmeg, ginger, and salt to the pan and mix. You may need more salt if you’re using a fat other than salted butter.

Pour the melted butter mixture over the cubed squash. Stir to coat.Cover pan with a lid or aluminum foil. If foil will touch your food, cover with parchment paper first.

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Roast for 45 minutes or until fork tender.

Remove from oven and top with marshmallows (GAPS legal recipe here). If you’ve made marshmallows ahead of time, you can add the hardened squares. Or you can make the marshmallows while you wait for the squash to cook and add dollups over the top.Since the butternut squash is warm and these are not commercial marshmallows, they will run and melt over the top.

Serve warm!

Twice Baked Cauliflower with Cheese Recipe

GAPS Legal Twice Baked Cauliflower "Mashed Potato" with Cheese Recipe

Stop whatever dinner plans you have and go buy a cauliflower! This recipe is the best side dish I have ever had... and I don't even really like cauliflower that much!

Every time I think about it I involuntarily smile and say "yum" to myself (or out loud).

It may be the butter.

Truly, this is a scrumptious recipe. And you can make it dairy-free by using lard (or ghee) and omitting the cheese. It's still delicious that way.

You can make this recipe as a side for a larger party, or make a batch for just yourself to re-heat as leftovers (but not in a microwave... see this post about reheating without a microwave). This recipe is just as good (if not slightly better) when reheated.

In these pictures I used a deeper dish. This works great but the cheese-to-potatoes ratio is sometimes a bit thin, so if you have a choice I would recommend using a dish that is more shallow. Or you can always added some extra grated cheese to each serving immediately after serving, or when reheating.

This dish goes great with poultry (Thanksgiving is coming!), but also pairs with steak.

I hope you enjoy it as much as I do!

Twice Baked Cauliflower "Mashed Potatoes"

This recipe can easily be halved!

Ingredients for Twice Baked Cauliflower

  • 14 cups of Cauliflower (for me, this was 1 large and 1 medium cauliflower)

  • 1 cup of Butter or Lard

  • 1 tsp of Salt

  • 5 oz Cheddar Cheese

Directions for Twice Baked Cauliflower

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Preheat your oven to 350. In a large pot, add about 1 cup of water. Place a steam basket in the bottom.

Cut cauliflower into cubes for quick steaming. You can also steam the head whole if you need to.

Remove the stem of the cauliflower. It’s too fibrous to eat. Once you’re past the stem of the cauliflower, you can also break the florets off instead of cutting them.

Steam the cauliflower for 15 minutes. Check every 5 minutes to make sure you have enough water and aren’t burning the bottom of your pan. The cauliflower only needs to be soft enough to go in a food processor because they’ll be baked again.

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Working in batches, add cauliflower to food processor and process until smooth or riced.

Add riced cauliflower to a baking safe dish, with a lid if you have one.

Add your butter or lard to top of the cauliflower and stir.

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Smooth out the top of the cauliflower.

Put in the oven covered at 350 degrees for 40-50 minutes and bubbling.

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Slice or grate your cheese while you wait.

After 40-50 minutes, when the cauliflower is bubbling, remove from the oven. Immediately add cheese to the top.

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Bake uncovered for 5-10 additional minutes to melt and slightly brown the cheese. Enjoy!

GAPS Legal Zucchini Pizza Bites

Recently I needed a bit of a change. I needed something exciting to eat! And I really wanted pizza. But even though I know how to make a GAPS legal pizza crust I did not want to spend the time or energy to make it. Then I came up with this brilliant idea... pizza bites... on zucchini! and what's better? They are stage 4 (and beyond) GAPS legal!

I happened to have just bought some good-quality uncured pepperoni at the store, and had some sauce in the cabinet (although if I don't happen to have that I just as easily throw a couple tomatoes in a blender and make my own sauce on the stove). I tried it, and it worked! Delicious pizza bites that really taste like pizza (with zucchini on it) and can be made to suit any taste or dietary guidelines.

Unless you can't eat zucchini, you should be able to modify this for anyone. The fat used can be anything. You could leave off the tomato sauce, or make a while sauce. You can top with anything you can tolerate. Most people can tolerate raw cheese by the time they get to full GAPS And I guarantee that even if you can't do pepperoni, there is some type of meat you can have! Part of what makes a pizza is cheese and tomato sauce, so without these you will have a little different taste, but that doesn't mean you won't have something delicious!

Ingredients for gaps friendly pizza made with zucchini:

  • Zucchini

  • 2 TBS Lard, Butter or Other Fat

  • Italian Seasonings

  • Salt & Pepper

  • Pizza Sauce (make your own or buy a sugar free version in a glass jar)

  • Mozzarella Cheese

  • Uncured Pepperoni

  • Other Pizza Toppings of Your Choice

Directions for gaps friendly pizza made with zucchini:

GAPS Legal pizza is a thing! These pizza bites are gluten free because they’re made with zucchini. Zucchini pizza bites are GAPS legal past stage four and are a great summer recipe on what to do with too much zucchini. GAPS Friendly pizza made with zucchini recipe by holistic healthcare provider and certified GAPS provider Amy Mihaly.

Sliced the zucchini into rounds, approx ¼ thick. Don’t slice too thin!

Add your preferred fat to a pan on medium heat. Once hot, add zucchini slices. Your zucchini should not be swimming in the fat!

GAPS Legal pizza is a thing! These pizza bites are gluten free because they’re made with zucchini. Zucchini pizza bites are GAPS legal past stage four and are a great summer recipe on what to do with too much zucchini. GAPS Friendly pizza made with zucchini recipe by holistic healthcare provider and certified GAPS provider Amy Mihaly.

Sprinkle zucchini slices with salt, pepper and Italian seasonings.

Grate the mozzarella cheese.

GAPS Legal pizza is a thing! These pizza bites are gluten free because they’re made with zucchini. Zucchini pizza bites are GAPS legal past stage four and are a great summer recipe on what to do with too much zucchini. GAPS Friendly pizza made with zucchini recipe by holistic healthcare provider and certified GAPS provider Amy Mihaly.

Once the zucchini slices are golden brown (8-10 min), flip them to the other side.

GAPS Legal pizza is a thing! These pizza bites are gluten free because they’re made with zucchini. Zucchini pizza bites are GAPS legal past stage four and are a great summer recipe on what to do with too much zucchini. GAPS Friendly pizza made with zucchini recipe by holistic healthcare provider and certified GAPS provider Amy Mihaly.

Spoon tomato sauce on top of each zucchini slice. Top with uncured pepperoni or other toppings of your choice and add grated mozzarella cheese. Cover for 2 - 3 minutes so the cheese melts.

GAPS Legal pizza is a thing! These pizza bites are gluten free because they’re made with zucchini. Zucchini pizza bites are GAPS legal past stage four and are a great summer recipe on what to do with too much zucchini. GAPS Friendly pizza made with zucchini recipe by holistic healthcare provider and certified GAPS provider Amy Mihaly.

Once the cheese is melted, your zucchini pizzas are done!

Other toppings you could try would be artichoke hearts, olives. anchovies, or cooked chicken pieces. (Think your favorite pizza toppings!) Enjoy! Careful, they are hot! Once they have cooled a little, you can cut them into fourths to be served to those with small mouths. And as any good pizza is, they are delicious cold as well!  

What are your favorite toppings? Did you find good combinations? Let us know!

New Year's Resolutions: Six Habits I Recommend on a Regular Basis

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Happy New Year everyone!

In the last post, I shared about mindsets to have (or not) that will help with successful habit change. This week I want to share about some of the habits I think are most important to consider integrating into your family. This is not an exhaustive list! These habits are simple and sound. They are not flashy or trendy (necessarily), and they have stood the test of time. And remember, I am not suggesting you start ALL of these habits at once, or that these are the highest priority for your family. I am merely suggesting ones I think are important. For your consideration. Here they are:  

Six Habits I Recommend on a Regular Basis:

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Eat More Animal Fat

This is my number one recommendation, and it is something you can incorporate into your food right now! Everyone should be eating more animal fat! Here's a post about why you should add more animal fat to your diet. Animal fats are butter, lard, tallow, ghee, chicken, duck and goose fat, bacon, and sour cream. This is where the money is! But what about avocados, coconut oil, and all the "healthy fats"? Those fats are fine and healthy (if they are good quality), but they cannot replace the amazing benefits that animal fats bring to your body. Those fats are fine to eat, but focus on increasing the animal fats. I recommend people work up to eating a minimum of 1/2 cup added animal fat per person per day. This includes children (they need fat for their developing brain!) This can be accomplished by adding fat to everything! Fry everything in butter, lard or bacon grease. Butter your steak! Eat butter cubes and dried fruit for a snack. Eat a tub of sour cream with a spoon! These are just some ideas to get you started. And if you are worried about fat and heart disease or obesity, I recommend you check out the book by Dr. Natasha Campbell-McBride called Put Your Heart in Your Mouth, which explains the real reason for these epidemic diseases.

Drink Meat Stock Daily

Meat stock (not necessarily bone broth) is a liquid gold that I think every person can benefit from. To learn how to make it, view my post about it. I recommend that every person (children included) consume at least 1 mug of meat stock every day. With every meal is even better. This doesn't have to be in the form of soup—it can be a mug of the strained stock. And this is great place to add in extra fat (see previous point). And yes, there is a difference between store-bought and homemade—you can make something of infinitely higher quality than anything you can buy. And please, even if you use a microwave for other things, warm up your meat stock on the stove!

Eat a Fermented Food

Until the age of refrigeration, we naturally had some time of fermented food at least once a day. Either foods were fermented on purpose to preserve them longer (like sauerkraut), or during the course of a few days stored at room temperature, they grew some amount of mold, yeast, or bacteria on them. Today, food in this state goes instantly into the trash (often container included), but for most of history food was rarely wasted due to a little mold! Now, I am not saying you should eat food that is molded or rotten, but our bodies function in a more healthy state if we regularly eat microbes. After all, a large part of our bodies are microbes! Here is a fun little video about how microbes work in your body. To help your body get or stay healthy, it's good to get these healthy microbes in us! You can do this by taking a probiotic, or eating fermented foods. There are different reasons why one is better than the other, and sometimes both are needed, but eating a ferment (or fermented food) is a great way to start out! You can buy your ferment (like live, refrigerated sauerkraut), or make it yourself. In addition to sauerkraut, beet kvass and vegetable medley are two of my favorites. When you start with any probiotic or fermented food, go slowly! Too much too fast can cause what's known as a die-off or Herx reaction. This is not fun, but can be avoided by increasing the amount you eat slowly! Start with one bite of sauerkraut, or 1 ounce of beet kvass. See how you feel for the next 24 hours, then use that as a guide to let you know how fast you can increase (or if you need to decrease).   [/et_pb_text][et_pb_text admin_label="detox changes" _builder_version="3.0.85" background_layout="light"] The last three habits are related to detoxing and cleansing your body.

Filter Your Water

This is a fairly simple change to make, yet it can reap large benefits. City water, most bottled water, and some well water contains chlorine in one or more forms. It is put there to keep species of bacteria, fungus and other microbes from multiplying to unhealthy levels. However, when we drink this same water the chlorine negatively affects the flora living inside us as well. And when we bathe and shower in it, not only do the chemicals dry out our skin and the fumes irritate our lungs, the protective barrier of our skin (maintained by skin flora) is damaged. You can largely prevent all of these things by filtering the chlorine (and some other things) out of your water. There are many levels of filters, and depending on how sick you are and what's in your water supply, a stronger filter may be necessary. But most people see benefit with simple filters for their drinking, cooking and bathing water. I use this filter or this filter for my drinking and cooking water, this filter for my baths, and this filter for my shower. You could get them all, or start with one and build from there.

Take a Detox Bath

A detox bath is an excellent way to help your body get rid of toxins that have accumulated there. There are three factors in a detox bath: water temperature, time, and amount of detox material. You can adjust all three of these to find your perfect bath! Common detoxing materials are Epsom salt, baking soda, and raw apple cider vinegar with the mother. And as we just discussed, dechlorinated water is preferred. The goal of a detox bath is to make you feel lighter, clearer and better. If you go too high on any of the three detox bath factors, you may get nauseated, a headache, increased heart rate, brain fog, muscle cramps, irritability or other like symptoms. If this happens during your bath, no worries! Just get out of the bath right away, drink plenty of water, and your symptoms will usually disappear in a few minutes. If they don't, lie down for a little while to let your body rest and recover.

  • Water temperature: you want a warm bath, but if it gets really hot, your body can jump to that other level of detoxing that will give you all the undesirable symptoms. This temperature will be determined by you, and may vary slightly day by day.
  • Time in the bath: to detox, most people need to stay in the bath about 20 minutes. You can stay in longer. But sometimes staying in more time can cause you to start having symptoms. If that happens, bath time is over! It's time to get out! Shorten your bath time by a few minutes the next time.
  • Amount of detoxing materials: for each bath, you want to use one of the detox materials listed above. Amounts vary between 1/4-1 cup. Test and see what works for you. It's good to rotate the material, using all three at different times, for a more comprehensive detoxing.

Enjoy your bath!

Walk Outside in the Sun

This is actually a two-for-one! Sunbathing (with nothing on your skin) is a great way to detox AND increase your levels of vitamin D. Of course, different seasons will have a different influence on vitamin D levels, but talking a walk in the sunshine has undeniable benefits (and probably ones we don't even understand yet!) The full light spectrum can help fight daytime fatigue, which in turn helps our hormones to balance. And you are getting gentle movement exercise on top of it! This will stimulate blood flow and increase your body's ability to remove toxins, as well as stimulate lymph movement, which does the same. It's important to expose your skin to the sun without any barrier, including light barriers such as coconut oil. Commercial sunscreens should be avoided altogether as they contain many known carcinogens. If your skin is not ready for the amount of sun exposure it's going to get, it's best to cover up with clothing, and/or gradually work up the time in the sun. As a side benefit, the more animal fat you eat the less likely you are to sunburn! So use this winter wisely! By the time spring and summer come, you should be able to increase your sun time gradually without problems! And yes, this includes you blondes, redheads, and fair-skinned people! So there you have it! The top six changes I recommend on a regular basis. Let me know which one you tried out first, and how it went!

Onward!

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The Silver Lining to the Omnivore's Dilemma

[et_pb_section bb_built="1"][et_pb_row][et_pb_column type="4_4"][et_pb_text background_position="top_left" background_repeat="repeat" background_size="initial" _builder_version="3.0.85" background_layout="light"] In 2006, a book was published that sought to give the reader a better understanding of where their food comes from. The Omnivore’s Dilemma by Michael Pollan followed three major tracks, or sourcing, of food. The public reaction to this book was significant and varied, and it evoked discussion from vegetarians and meat-lovers alike. The main premise of the title is discussed in chapter 17 of the book (among other places) and presents the idea that we have a particular dilemma facing us (humans): we have a choice (perhaps even moral and ethical in front of us) because we can eat anything. So what do we choose to eat? I appreciate Michael Pollan’s exposure of the true nature of the environments in which most of the food that we purchase is raised. I also agree with him (and many others) that there is a weightiness to our position as meat-eaters. It is this weight that I want to talk about today.   I believe it’s important to realize the weight of death. I think it helps us.   I don’t think the act of eating meat is immoral or unethical. But I do think that eating without a thought of responsibility is wrong. Except for the last hundred years, humans have been completely connected to the food (animal or plant) that they ate. They either had to raise, hunt, gather or cultivate their food. They took responsibility for caring for the plants and animals that were to become their food because they understood that these things were connected to their own life and health. Now, with mass production and commercialization, we have become removed from this natural responsibility and awareness. That being said, we can still make conscious choices about the food we purchase: we can make sure we know where it comes from and how it was treated. But I think we have the potential to lose something if we are that removed from food. Something big and underlying. When I say “we” I am talking about the collective “we” of our modern culture. And I know there are many discussions we could have in relation to food about toxins, hormones, antibiotics, nutrient density, and animal treatment. And although these are important, that's not what I would like to discuss today. Today I want to discuss what I think are some of the  moral and ethical implications of being removed from raising and killing our own food. As I said earlier, I think that being exposed to and understanding the weight of death is important. I think it strengthens our idea of responsibility, and gives us an attitude of soberness about death, which causes us to put a value on life.  

Let me explain with some examples:

  When I was growing up I learned the responsibility of caring for animals on our “hobby farm.” My parents taught me the importance of putting the needs of the animals in our care before my own. As these animals were domesticated and confined, they were unable to provide for themselves. They depended on us to give them what they needed to live. I understood (and experienced) that a lack of care or attention on my part could lead to an unintended death.

Lesson: Growing up in this environment taught me that it’s my responsibility to care for things that are weaker. When we believe that it is our responsibility to care for those who, in that moment at least, are not able to do what we can, we will not bully and abuse them. This is true not only for how we treat animals, but also for how we treat people.

    As an adult, I have had some opportunity to keep the chickens, ducks, geese, and pigs. The lives of these animals were then fully in my hands, and even unintentional mistakes or omissions could and did have life or death consequences. Awareness of that responsibility would get me out of bed in the middle the night, or cause me to carry water down a steep hill in freezing temperatures so my animals could drink.

Lesson:Increased responsibility taught me that I could be depended on, and that there are consequences for my actions. Learning how to shoulder responsibility, be dependable, and take responsibility for actions are all admirable and desirable character qualities that will help any person succeed in their life.

    When the time came for these animals to be in the freezer, I did not send them to a processing plant, but did the slaughtering and butchering myself. In this way I allowed my animals to die the same way that they lived, happy and without fear. While it cost me emotionally to do the killing myself, it was something I was glad to do. I had accepted responsibility for these animals, and I wanted to fulfill that responsibility to the end of their life.

Lesson: Processing my own animals for meat helped me to put others before myself. When we think of others first, we learn to treat people with kindness, and we can develop good, lasting relationships.

    The last few years I have attempted (with some success) to obtain my meat through hunting—true wild-caught, grass feed meat! In case you've never been hunting before I'll let you in on a little secret... the animals have a HUGE advantage. Their natural instincts give them the ability to hear or smell us and leave the area often without us even being aware of their presence. When I am successful in my hunt (which doesn't happen every year—including this one), I am excited and sobered. Excited at the prospect of good quality, delicious meat (I love elk!). But sobered because there is a weight to death—all death—even that of a wild animal.

Lesson: Soberness is a correct and helpful emotion to have in regard to death. It's an important experience for everyone to have (in one way or another) because it helps us remember the value of life. It's vital to regard life as precious, and something to be guarded and cared for, not thrown away carelessly.

    To summarize, I believe that having a correct understanding of the soberness of death has significant implications. It will cause us to treat all living things with care and love (preventing bullying and animal cruelty). It is a way we can learn and practice responsibility and accept consequences. It teaches us to put others first. It motivates us to spend quality time with those we love (because we remember that they won't be there forever). And it causes us to reflect on our own mortality (which is a good thing to think about sometimes).   Now I’m not saying that you have to live on a farm for you and your kids to learn responsibility and soberness about death! There are multiple ways to teach responsibility and soberness that don't include raising and killing your own animals. You can teach your child the responsibility of care with a pet, or even through simple chores. You can take responsibility in knowing where your food comes from, and invite your children to be part of your decisions. You can tell them that you expect them to treat every living creature with gentleness and care, and give consequences if they don’t obey. You can explain to them your convictions about animal treatment and talk about food quality on a regular basis. There are many opportunities for you to show your child the precious gift that is life, and teach them about responsibility and kindness. My point is that it’s maybe just a little bit harder, and takes a little more effort to pass on these things in our modern world. But that doesn’t mean that it’s not worth doing. The good things are always worth fighting for. That’s why I believe that it’s a blessing to be an omnivore. There is a loss of life so we can eat, but that creates opportunities to experience deep life lessons when we face the weightiness of death. So there you have it, the silver lining to being an omnivore!  

Onward!

  This post contains affiliate links. Your trust is important to me, and I only recommend products that I trust. [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Immunity: The Best Defense is a Good Offense {Part Two}

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Last time we talked about the first two ways to support your body's immunesystem. In review, there are four ways or areas we can strengthen our immune system.

  • Eat a diet rich in nourishing foods
  • Support the good microbes in your body and environment
  • Detoxify to give the inflammatory arm of the immune system a break
  • Use essential oils and herbs to support your body's natural defenses

To read about the first two on the above list, check out the previous blog HERE. Today we are going to discuss the other ways you can prepare your body to be ready for environmental attacks. This is a longer post. Hang in there, and bookmark this so you can come back to it for reference.   [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]

Detoxify Your Body

Detoxification may not automatically come to mind when you think about supporting your body's immune system, but a high toxin level in your body can lead to an overwork of your immune system. How? Toxins that are loose in the body cause damage to tissues, interfere with hormones and neurotransmitters, and in other ways increase the overall inflammation in the body. This is not a problem when it is happening on a small scale—in fact, our body was designed to handle this very thing—but when the toxins increase, so does the damage. This means that inflammation (a branch of the immune system) has to become more and more active to address the increase of damage from toxins. The more active it becomes, the more resources it needs. The "resources" of the immune system are nutrients (like cholesterol, calcium, vitamin D, vitamin C, zinc, etc.), energy from metabolic production, and different (specific) immune cells. Many of the same resources are needed both to fight infection and to deal with inflammation. So if toxin damage is high, causing increasing inflammation, then the resources will be directed to the inflammatory branch with the purpose of reducing inflammation. This is good, until a pathogenic microbe decides to invade the body. Then the infection branch of the immune system finds itself understaffed and under-resourced. Without enough resources to fight off the invaders quickly and efficiently, the immune system does the best it can, but it often takes a longer time to restore the body to health and balance. Sometimes the immune system cannot remove the invading threat, and that microbe finds a "corner" to take up residence in. If this happens, these microbes stay in the body and put a constant, low-level drain on the immune system that is constantly fighting to keep them in check. And when the immune system is weakened, these microbes may surface, causing more obvious and acute symptoms.

You can help your immune system out by detoxing.

A simple way to support your immune system is by reducing the amount of toxins, which then reduces the amount of inflammation in the body. There are some simple ways to detoxify your body. Walk in the sunshine!

Sunshine (on unprotected skin) initiates detox through one of your body's normal pathways for detox. Getting enough sun can be challenging in the colder months, but try to expose as much skin as possible, depending on the weather. And you will be able to stay outside longer if you are moving! And movement is not just about staying warm: when your muscles are worked your lymphatic system pumps stronger, as does your heart, which also help your body to remove the toxins.

Drink plenty of water!

I am not a huge fan of the "8 glasses of water every day" rule, because each individual body is going to have different water needs at different times, and this will likely change several times a day. Sometimes 8 glasses are too many, and sometimes it is not enough! Listen to your body to know what "enough water" means. To get you started, enough water means that your urine is pale yellow and does not have an odor, your lips are not dry, and you are not thirsty. When detoxing, it's very important to drink enough water to allow the body to flush the toxins from the body.

Get enough sleep!

Did you know that your body does most of its detoxing and repairing while you are sleeping? And this is not just sleeping whenever... actually your body heals the body more before midnight than after. In the words of Joseph Antell, a Clinical Nutritionalist and a Certified Herbalist, "Every hour [of sleep] before midnight is worth two hours after midnight in terms of healing..." So get to bed! Your body needs to rest. If you have problems sleeping, which is common in many health conditions, doing things like detoxing, eating nutrient-dense foods, turning off WiFi and leaving electronic devices out of the bedroom, and using natural sleep remedies like essential oils, herbs, or even a warm bath or warm milk can help your body get into a pattern of sleeping.

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Support the Body's Natural Defenses

Sometimes our body needs some extra help. Maybe you just started eating nutrient-dense foods. Maybe your body's defenses were weakened by a stressful day, or not enough sleep. Maybe the microbe that is trying to invade is especially strong, or one your body hasn't seen before. Or maybe your body is doing a fine job fighting off the invaders, but it will appreciate any outside help you can give it. When you feel sick, do all the things we have talked about so far. Drink lots of meat stock. Avoid sugar, even from fruit. Double up on your fermented cod liver oil dose. Get lots of sleep and drink plenty of water. You can go out in the sun if it is sunny, not too cold or windy, and you are well wrapped (including your head and neck). In addition to all these, there are things provided in nature that support our bodies through the natural course of being sick. This is a large topic in itself, and today I will just introduce some of these to you.  

Foods:
  • Candied Onion: Cook in lots of butter, ghee or lard, then topped with a fried egg boosts the immune system and soothes a sore throat
  • Fermented Garlic (or raw): Raw or fermented garlic boost the immune system and can kill some pathogenic microbes
  • Honey: Raw, unfiltered honey has immune-supporting properties and is effective as a cough suppressant
  • Unpasteurized milk: Raw milk contains the active form of calcium (calcium lactate), which kills pathogens. Will help reduce a fever

This is not an exhaustive list of food!

Essential Oils:
  • Lavender: This is an antihistamine, so it will help calm inflammation from allergies or invading microbes
  • Oregano: This is a powerful antibacterial. It is a very hot oil, and should always be diluted with a carrier oil if applied to the skin
  • Protective blend: This is a blend of essential oils with antimicrobial properties, like clove, eucalyptus, and rosemary. It also supports the body's natural immune system
  • Respiratory blend: This blend contains things like eucalyptus, peppermint and lemon, which help to open up the airways and sinuses
  • Tea Tree: This has antiviral and anti-fungal properties, and can be helpful to support the body in fighting these types of infections
  • Many other essential oils support the body in a particular circumstances, but they are too specific to write about here

Important Note: I only recommend therapeutic grade essential oils. Essential oils bought at a health food store, or Walmart, and likely synthetic, diluted, and/or manipulated. To find out about the essential oils I recommend, and how to purchase them, click HERE.  

Other Options:
  • Flower essences (work with a practitioner or look in reference books)
  • Food-based supplements (like Acerola Cherry Powder, Indian Gooseberry, Calcium Lactate, etc.)
  • Herbs and tinctures (including Elderberry syrup, Echinacea, etc)
  • Homeopathic remedies (work with a homeopath or look in reference books)

  [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] As you can see, there are many specific ways you can support your body's immune system, both before an infection, and during one. Every body responds a little differently, so try different tools to see what works best for you and the members of your family. But don't forget to start with the basics! If the immune system doesn't have enough resources or immune cells, or if the body is overwhelmed by inflammation, or if you aren't drinking enough water for things to move quickly, additional support can only help you so much in your sickness. And don't get overwhelmed with how much you could do! Just pick one thing and start doing it. Then keep going, and keep learning. You are going to do great! Onward!   This post contains affiliate links. Your trust is important to me, and I only recommend products that I trust. [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Immunity: The Best Defense is a Good Offense {Part One}

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" border_style="solid" background_position="top_left" background_repeat="repeat" background_size="initial" _builder_version="3.0.50"] Fall is coming! I hope you have been enjoying the cooler nights (and sometimes day) like I have! The onset of cooler weather also means that cold and flu season is coming! Is your immune system ready? We often respond to illnesses defensively... waiting until we catch something before we take care of it. But there is another way... a way to go on the offensive and give your immune system a running start! The food we eat (or don't eat), our obsession with cleanliness, the frequency medications are prescribed, and the environmental toxins we are exposed to can lead to our bodies being run down, and our immune systems functioning below peak performance level. [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" border_style="solid" background_position="top_left" background_repeat="repeat" background_size="initial" _builder_version="3.0.50"] In fact, it's pretty amazing that we have any immunity left! I'm thankful for the incredibly complex design of our bodies, which allows them to compensate and continue working, even in sub-optimal conditions. Here is a fun video that explains the workings of the immune system. But doesn't it seem like a good idea to support our bodies—and our immune systems—the best that we can? The good news is that there are ways to support our immune systems!  

  • Eat a diet rich in nourishing foods
  • Support the good microbes in your body and environment
  • Detoxify to give the inflammatory arm of the immune system a break
  • Use essential oils and herbs to support your body's natural defenses

[/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Today let's talk about the first two, and next time we will talk about the other two.  

Nourishing Foods

Eating nourishing foods is a topic I talk about often. If you haven't heard much of what I have to say about this yet, you can check out some other posts like this one and this one. Today I'm going to share with you the nutrient dense foods that your immune system LOVES! Your immune system is a very hungry organ. It is overseeing the entire body, and needs lots of little soldiers to work properly. For a strong, well-staffed immune system, the body needs to be well supplied with cholesterol, calcium, vitamin D, vitamin C, zinc, and more. These nutrients can be found in the same nutrient dense foods that I am always recommending... meat stock, butter, fermented cod liver oil (source), liver (you can get it in a capsule), caviar, egg yolks, full-fat yogurt or kefir, grass-fed beef, and some others. Important minerals can be found in whole salts (sources). When these types of foods are consumed on a regular basis, the immune system will have enough building blocks to make itself strong. While you are increasing the amount of nutrient-dense foods you are eating, it's a good idea to decrease the amount of empty, processed foods you eat. These foods are mostly empty calories, and any food that contains processed sugar depresses the immune systems for hours after it's eaten. As you fill up with real, whole foods, phase any sugar-containing, processed food out of your diet.   [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]

Support Good Microbes

Another reason why our immune systems are struggling is because we have declared a war on microbes. Since the days of Louis Pasteur we have been sterilizing and pasteurizing everything in sight. Even if you don't take antibiotics, you are still getting exposed to them through the food you eat, the water you drink, and often even the soap you wash your hands with. Additionally we obsessively use hand sanitizer, bleach and other cleaners that kill 99.9% of germs. But these sanitizers aren't just killing germs. They are killing the good microbes as well—microbes that keep balance, and even health, to our bodies and the world around us. Another theory emerged around the time of Pasteur, and with our growing knowledge of the human microbiome, it seems to be the more true of the two. Antoine Bechamp created the cellular theory, with the main hypothesis that it is the environment that causes disease, not the germ. A short recap of these two theories can be found here. If Pastuer were right, then our bodies should do better and better as we "cleanse" and reduce the number of bacteria and other microbes. But we have found that the opposite is true. Research has shown that those people with fewer species of microbes in their gut are actually more prone to illness and disease, including chronic disease like obesity, autoimmunity and cancer. So stop killing things! Get rid of your antimicrobial soap and Clorox spray! When you need to clean your hands, wash them instead of sanitizing. And expose yourself to the good and helpful microbes that help keep the bad ones in check. you can do this by eating fermented foods, taking a probiotic, and getting into the dirt sometimes. Eating the nourishing foods we talked about will also support helpful microbes in your body. [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] That should get you started, but come back to learn about the other two ways you can support your immune system. Remember, the best defense is a good offense! Onward! [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Garden-fresh Vegetables Without the Garden

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"] Summer is the time that vegetables shine! Many people are pulling beautiful zucchini, tomatoes, beans, peppers and greens out of their gardens. Fresh vegetables are in season, and you may find yourself desiring them more than usual. Go with it! Until the recent days of automobiles, airplanes and refrigeration, our bodies were used to getting fresh vegetables only during the short months of the growing season. Thousands of years of eating does leave an impression, and a healthy body will naturally crave more fresh fruits and vegetables in the summertime.

Side note: I have observed that people who are in a focused time of healing don't have this craving for fresh produce, and people who are needing to focus on detox can have fresh vegetable cravings year-round. That's okay, your body knows what it needs! Listen to your body's innate intelligence!

But depending on your situation, you may not have a garden, which makes fresh vegetables a little harder to come by. This is the case for me again this year. So today I thought I would share some ways to get fresh vegetables. [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]  

#1 Find a friend who gardens

Now, I am not telling you to mooch off a friend, leaving them to do all the hardwork. But many gardeners find themselves overflowing with vegetables right about now. Some of them may be happy just to see their hard work end up in a grateful stomach, while others would appreciate some help harvesting, preserving, or weeding in exchange for some produce. This is the best way to get vegetables, in my opinion. You will get to spend time in the wonderful sun, get to know your friend better, and maybe even learn a little about gardening. And nothing beats a fresh, hand-picked vegetable served up for dinner!

#2 Join a CSA

CSA stands for community supported agriculture. In a "working share," individuals come together under the leadership of the organizer and spend a set amount of time working around in a garden or farm for a share of the produce. There is usually a monetary investment as well. Most CSAs accept members only around the beginning of the year, so look for one to join for the next growing season. Some CSAs also offer a "non-working share," which allows an individual to pay only, and is a great option for those with jobs or situations that don't allow them the flexibility to work in the garden. [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]

#3 Visit a local farmer's market

This one is an option for most people, but it can be a little tricky. Just because it's at a farmers market does not mean it was grown in a way that is different than the commercial food. That being said, there is going to be some benefit from eating local, naturally-ripened food, so don't rule it out if it's all you can get. The best way to know what you are buying is to talk to the farmers. Ask them how where they are located, and about their farm or garden. See what types of things they use for pesticides (organic food is often grown with organic pesticides), and what other farming/gardening practices they use. While it is not a guarantee, you may be able to find amazing and fresh produce, and at the same time provide support to that small local farm.

#4 Buy local produce at your grocery store

Here is Colorado, at the peak of the season, stores cary many things that are "Colorado Proud," meaning they are grown in Colorado. Not all stores label where their produce comes from, so ask your grocer which items are grown in your area, state, or in the United States. Made in the USA does not automatically make that food better, but knowledge is always power! [/et_pb_text][et_pb_text admin_label="Text" _builder_version="3.0.50" background_layout="light" text_orientation="left" border_style="solid"]   So there you go! Four ways to get garden-fresh produce without a garden. How about you? Where do you get your garden-fresh produce? [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Making New Ruts

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] We often get stuck in ruts. It's easiest to keep doing the same thing—once a pattern (good or bad) is established, we tend to keep doing things the same way. One of my deepest ruts is how fast I live my life. How much I try to squeeze into each day to live up to my own expectations. How hard it is for me to be okay with down-time. I have been consciously making different choices to try and get out of this rut for the last 3 years, but because it is so ingrained, it has been slow going. Of course there has been progress! I have become so much more okay with slowing down, saying no, and doing things just for fun. But a recent event has given me the opportunity for some concentrated time in the new ruts. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_3"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/05/tissues.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][/et_pb_column][et_pb_column type="2_3"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] The event? Being sick! Sicker than I have ever been in my life. Sick and recovering for 2 weeks! Sick enough that all of my energy went just to taking care of myself. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] It was hard to do. Taking care of myself is something I have only really learned to do in the last few years... when I found the GAPS protocol. It was then that I started to believe that it is important, and right, to take care of myself. And I began learning how to do it. I have been a slow learner... being busy and productive was so deeply ingrained in me that it has required a lot of purposeful energy and conscious thought to make choices that take me out of that rut.

I still considered myself a beginner at self-care. But after these two weeks I may be about to level up!

I had to let go of so many things as I allowed my body to heal. And I mean really let go. I could notcatch up, make up, or push through like I usually can. I was focused on one thing: me. And that focus was obligatory, I had no real choice in the matter. [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

As I canceled my schedule day after day, I had to remember that my worth was unattached to my productivity or presence.

As I thought about everything on my to-do list that was not getting done, I had to remember that God is in control of growing my business.

As I gave my body the best support I could using herbs, essential oils, vitamins, and meat stock, I had to remember that healing is complex, and our bodies are amazing!

As I wondered at times if my body was strong enough to handle whatever was going on, I had to remember that it was okay to ask for help, and to receive it.

I was sick enough for long enough that I also needed time to recover. That means I couldn't jump back in a full speed once I was feeling better. I had to evaluate my important tasks, and be realistic in what I could accomplish in between naps. Part of me thinks that I will go back to how I was before. But most of me doesn'twantthat. Slowing down is refreshing and freeing. Tasks are so much easier when I let God carry the burden, instead of trying to bear it on my shoulders alone. I don't know if I can stay out of my old ruts, but I pray that I can. I want to keep making these new ruts deeper. As I go, Onward [/et_pb_text][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/05/New-Ruts.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][/et_pb_column][/et_pb_row][/et_pb_section]

Real Food: More Than the Sum of Its Parts

[et_pb_section bb_built="1" admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Every time I learn more about the complex interactions between the human body and different nutrients, bacteria, and dozens of other factors, I am blown away! Not sure what I mean? As an example, this was mentioned in my latest post. A seed has enough intelligence to protect itself from being digested, but then is able to release those protections when the conditions are right to grow! All while it's still a seed! And that complicated process relates only to the seed. We haven’t even begun to explore the combining of that seed with some other food, or in a different form, or after the seed grows up. Not to mention the effect stomach acid levels, digestive enzyme activity, and different gut flora have on that seed. And the list goes on and on. Therefore we see that our bodies, and the processes that happen inside them, are incredibly intricate. And it begs the question: [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" custom_margin="20px||20px|" custom_margin_last_edited="on|phone"]

Are vitamins, or carb/protein ratios really what it’s all about?

[/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Eating real food is more than eating food-shaped packages of vitamins, proteins, and fibers. Real food is dynamic, and what you get from a particular food is conditional, and depends on several factors. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_4"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/04/Growth.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" custom_margin="20px|||" custom_margin_last_edited="on|phone" /][/et_pb_column][et_pb_column type="3_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Growing Conditions: The actual nutritional value of that particular piece of food depends on the conditions it was grown in, including sun exposure, water quality, and the amount of vitamins, minerals and healthy bacteria in the soil or food the animal was eating.

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="3_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Preparation Methods: After it is grown, different ways of preparing food will make it more or less digestible; helpful, stressful, or even harmful to the human body.

[/et_pb_text][/et_pb_column][et_pb_column type="1_4"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/04/Beet-Kvass-Square.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_4"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/04/Women-Sillouhette.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][/et_pb_column][et_pb_column type="3_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Individual Body Status: Even if it’s prepared properly, each individual body's environment has a role in determining the amount of benefit or harm that food will have.

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

In fact, a food's helpfulness to an individual body is dependent on the season, metabolic needs, current hormone state, and a myriad of other factors that are going on in the body at that moment. So what's helpful to your body in the summer may be harmful in winter. Or what's beneficial to eat at noon may weigh your body down at dinnertime. Every minute your metabolic needs may be different.

[/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] This is why "eating healthy" cannot be reduced to fortifying processed foods with vitamins, or taking the "perfect" supplement mix. It is so, so much more! Now that you know all this, eatinghealthy may sound like an unattainable goal. And in some ways it is. Even if we are extremely in tune with our bodies, it is unlikely that we will think “I need 5.78 mcg of calcium and 4.24 mg of vitamin D at 2:57pm”… and so on. And this is my first point. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="3_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" custom_padding="20px|||" custom_padding_last_edited="on|desktop"]

There is no magic pill or secret supplement!

[/et_pb_text][/et_pb_column][et_pb_column type="1_4"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/04/Magic-Pill.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Even if the advertised effects are real, it doesn’t mean that it will work for you! Your body may need something else entirely. If anyone tells you that they have the one product that will fix all your ills, run the other way! On the other hand, the innateintelligence inside our bodies does know what it needs, and how to get it. We can work on listening to what our bodies are telling us. I call this becoming an expert detective (for more, see chapter 7 of Notes From A GAPS Practitioner). [/et_pb_text][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/04/Expert-Detective-Long.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" /][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] As we renew the partnership with our body, we will begin to understand its signals about what foods will best support our bodies at that moment. Dr. Natasha Campbell-McBride talks about this in a wonderful article, One Man’s Meat is Another Man’s Poison. In it she shares how important it is to listen to your body telling you what food to eat at the moment, and how much of it to eat. Becoming an expert detective does not happen overnight. It is a commitment to observe, experiment, create theories, and modify them as needed. It will get easier with time and experience, and every time you learn something, your health will benefit. And you will have taken one more step in your journey toward better health. Onward!   Disclosure: Contains an affiliate link, which helps support my blogging. Your trust is important to me, and I only recommend resources I trust. [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

How to Shop Like Betty: Tips on Nutrient-Dense Shopping

[et_pb_section admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] In the last post we discussed the differences in food quality, and explored the intricate way God designed our senses to be able to taste, smell, and see the difference. But, as amazing as all this is, we hit a reality check.   [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

We can't all grow our own garden vegetables, have our seafood overnighted, or raise a cow in the backyard. It can be a struggle to even afford purchasing these things.

  And that's okay. Most of us are in the same boat. While I still encourage people to think differently about food budget—considering it instead as part of your health-care budget, I understand that at some point, cash-flow is a limiting factor. You can only do the best you can, prioritizing the things that seem important to your body and family, and go from there. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="2_3"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] I want to share a few tips with you. Ones that can help you put more nutrient-dense food on the table. Today let's talk about how to shop. [/et_pb_text][/et_pb_column][et_pb_column type="1_3"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/02/Shopping-Family.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" custom_margin="50px||0px|" custom_margin_last_edited="on|phone" custom_margin_phone="||0px|"] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="2_3"][et_pb_text admin_label="Text" background_layout="light" text_orientation="right" use_border_color="off" border_color="#ffffff" border_style="solid"]

Nutrient-Dense Shopping:

  [/et_pb_text][/et_pb_column][et_pb_column type="1_3"][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

  • Shop sales, coupon, or go to wholesale stores (like Costco), and buy in bulk when the food is a good price.

I actually specifically recommend Costco because of their conscientious sourcing, and their larger selection of organic items. This automatically leads to better quality food options. Buying in bulk, and on sale are also great ways to get things like coconut oil and sugar (to feed your SCOBY, of course), as well as non-grocery items like Epsom salt, soaps and shampoos.

  • Find out when your favorite organic-carrying grocery store marks things down for quick-sale.

Stores go through their produce, dairy and meat products on a regular basis in order to catch and mark-down food that is about to expire. Usually this is scheduled, and if you know the time and day you can show up soon after (or during) this mark-down period and get incredible deals! You can also check to see if there is a local discount grocery store, that takes almost out-of-date items and sells them at a large discount.

  Produce: The small health food stores that I shop at usually put the older assorted produce in $2 bags. Often times it comes out to roughly a 90% discount! You have to be creative with using it, and be willing to give away food you may not be able to eat (like maybe potatoes, for example), but I often walk out of these stores with $15-30 worth of organic produce that cost me $4-6. Meat: Similarly, stores mark down meat when it is nearing it's expiration date. Find out what days they go through the organic produce, and shop at that time. Again, I have found even better deals in smaller stores, where they have more to loose by throwing away food. And don't be afraid to buy frozen meat! Very few nutrients are lost when the meat is frozen. If it comes down to buying fresh commercial meat, or frozen natural or organic meat, the latter will definitely give you more nutrition for your buck. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_3"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/02/Meat.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][/et_pb_column][et_pb_column type="2_3"][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

  • Know when to spend your money: when quality really matters, or when it varies tremendously.

There are some foods that are more difficult to find on sale, and ones that I recommend paying more for. Many of these items can be purchased much "cheaper," but the quality ranges from very poor to very good, and you get what you pay for. Dairy products in particular are very manipulated by manufacturers, and should be bought with that in consideration.

Dairy:If you can get raw milk, then do it! Otherwise, I do not recommend consuming pasteurized milk unless it has been cultured, like in yogurt or cheese. Aside from milk, most dairy products tend to keep longer, and may be more difficult to find on sale. Organic is important here, because commercial cows are given many antibiotics and hormones that will come through the milk and affect you. Don't "buy cheap" in these areas, especially butter, as it may be a main source of cholesterol (fat) for you. Cream can be purchased at the store, and although it has been pasteurized (some more than others), it is more stable than milk, and is less affected by pasteurization. Cheese, yogurt and sour cream have all been cultured, and those active cultures are working hard to counteract the damaging effects of pasteurization. Eggs:Deciding which eggs to buy will depend on your area. If you can't purchase them from a local farm (real free-range are better than store-bought organic), then choose your egg based on the color of the yolk, and the taste. The yolk should be bright yellow or orange, meaning the chickens have been out in the sun and may even be able to eat bugs and fresh greens. Never buy eggs from vegetarian-fed hens. Believe me, hens are not vegetarians! Eggs are another large source of cholesterol, and it's best to buy the best quality of eggs you can find (these are not always the most expensive). [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="3_4"][/et_pb_column][et_pb_column type="1_4"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2017/02/ChickenEggs.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

  • Look for bulk ordering companies or clubs.

You don't have to join a CSA to get farm-fresh produce. There are companies like Azure Standard, Miller's Organic Farm, and others that send you meat and produce from a farm (maybe in another state) and deliver it to you. This is a great way to buy things that are more difficult to get, like lard, nuts or dried fruit. This can also be a good way to get non-grocery items.

[/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]   I hope these tips help you make more nutrient-dense food purchases. What other ways have you found to make nutrient-dense food affordable? Share your knowledge with the community in the comments below. Happy shopping! Onward [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

GAPS Milkshake

Our recipe this week is a simple, but powerful one! It is called the GAPS™ milkshake, and it packs a powerful punch! This delicious, satisfying and helpful beverage is a wonderful way to daily consume your freshly-pressed juices, and can even be a meal.

The GAPS™ milkshake is mix of juice, protein, and fat. Because it is easily digested, usually in about 20 minutes, it can be eaten when you don't have much time to sit and digest. But because it contains fat and protein, as well as sugar, it can sustain you for a while, often a few hours.

Let's get down to making it! You need a few simple ingredients.

  1. Freshly pressed juices (I like carrots, but you can use any juice mixture)

  2. Sour cream (creme fraische), coconut oil, or another fat

  3. Raw egg (whole or just the yoke)

  4. Raw honey (optional, and only a little!)

Juice the carrot (and/or other vegetables and fruits). I use organic vegetables so I just rinse them off (sometimes). You can see my (not) high-end juicer in the picture! But it works! Don't feel like you have to spend hundreds of dollars to juice (this one was about $40). It is a centrifuge juicer, and I try to consume the juices within 15 minutes to get the most enzyme activity, but again, it works! Successful GAPS is not about perfection, it is about action!

Once you have your juice in a glass, you are ready to add your other ingredients. Add 1-2 raw egg yolks or whole raw eggs. If you do add the white, I recommend using a spring whisk or a blender to break up the white--that is a hard texture to get down! With raw eggs, it is also important to know the source of your eggs (were the chickens healthy) and try not to touch the shell with the egg. If there happens to be any salmonella present, it is likely still on the outside of the egg, not the inside. Of course, there is no guarantee, especially if the eggs are washed (this breaks down the protective layer around the egg), so consume at your own risk! But I have yet to get sick, even using store bought eggs sometimes.

Add the sour cream (a good-sized dollop). The sour cream is there primarily to slow the absorption of sugar from the juice—add to taste. You can also add coconut oil if you are not tolerating dairy (technically this makes it a GAPS Smoothie) Stir, whisk or blend together.

You can add a little honey if you need to. It is better to add some fruit to your juice ingredients instead of honey, but that isn't always an option, especially on early stages. I have found that the egg whites are a little bitter, and when I add a whole egg instead of just the yolk, I often need a little honey to help it go down. That's it! All that's left is to enjoy it!

And it's gone!

As I said, this is a great "meal" for those on-the-go mornings. Especially if you are hungry early in the morning, this is a great thing to drink, as it is not a burden to the digestive system. The juices support your body's cleansing processes, which are often happening from 4am-10am every day. You could also add beet kvass to this beverage as an extra liver cleanser. It can overwhelm the flavor, so I prefer to drink mine separately. Experiment with your preferences, and with the recipe! Let us know how you like it best!

Onward!

GAPS Milkshake

GAPSmilkshake-150x150.jpg
  • Freshly Pressed Juices

  • Sour cream, creme faiche, coconut oil, or another fat

  • Raw Egg ((whole or just the yoke))

  • Raw Honey ((optional and only a little))

  1. Juice the carrot (and/or other vegetables and fruits).

  2. Add 1-2 raw egg yolks or whole raw eggs. If you do add the white, I recommend using a spring whisk or a blender to break up the white–that is a hard texture to get down!

  3. Add the sour cream to taste. The sour cream is there primarily to slow the absorption of sugar from the juice.

  4. Stir, whisk or blend together.

  5. Add a little honey if you need to

With raw eggs, it is also important to know the source of your eggs (were the chickens healthy) and try not to touch the shell with the egg. If there happens to be any salmonella present, it is likely still on the outside of the egg, not the inside. Of course, there is no guarantee, especially if the eggs are washed (this breaks down the protective layer around the egg), so consume at your own risk! 

I have found that the egg whites are a little bitter, and when I add a whole egg instead of just the yolk, I often need a little honey to help it go down.

Vintage Food Hack: Fermenting (Part 1)

[et_pb_section admin_label="section"][et_pb_row admin_label="row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Ever kept a book around forever unopened? Then you finally crack it open and realize you have been missing out?I recently had this experience with The Art of Fermentation by Katz. I loved the idea of this book, (and of having time to read all its 438 pages) but I just never did. In fact, I didn’t even open it, not once! That is, until I had to write an article on lacto-fermentation. I opened “the book” to see if it would be useful and credible as a reference. Wow, was it ever! If I didn’t have a deadline, I would have sat down and read the entire thing cover to cover then and there! [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="1_3"][/et_pb_column][et_pb_column type="2_3"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] Side note: In the category of things you should know about me. I love to read, and I am a procrastinate-until-the-last-minute-but-somehow-get-it-done kind of person. Hence, my situation. Okay, back to the point. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"] I wrote a pretty good article, if I do say so myself. It was informative and official and all that jazz (and you can read it here). But what I want to share with you, my readers, is the joy and excitement I get when I learn about and think about fermenting! [/et_pb_text][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2015/08/Ferments.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Why, you ask?

Well let me tell you... [/et_pb_text][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

  • I LOVE learning to do things that our ancestors knew how to do. I am an Old Soul, and I try to make the most of every opportunity I have to do things the old-fashioned way.
  • I HATE throwing food away. It comes from growing up in a large family, I suppose. Or perhaps my Hungarian ancestry. But fermenting allow me to preserve food longer.
  • I LOVE using fermenting as a hack! I can get more out of my vegetables by fermenting them because it increases the nutritional availability of what is present in the vegetable naturally, without adding anything else!
  • I CAN buy vegetables in season, and locally!
  • I GET probiotic benefit from the vegetables, and variety matters.
  • I KNOW what I am eating in my sauerkraut, banana peppers, etc because I added the ingredients.
  • I SAVE money by making my own ferments.
  • I GET to know and connect with what I am consuming, which is an important part of thoughtful eating.

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Does that jazz you up at all?

Can’t wait to get started, you say?

Keep calm and hold on.

Soon we will talk a little more about what fermenting is and how to get started.

Stay tuned!

And Onward!

[/et_pb_text][/et_pb_column][et_pb_column type="1_2"][et_pb_image admin_label="Image" src="https://www.bewellclinic.net/wp-content/uploads/2015/08/ferments_300x300-72.jpg" title_text="Just a few fermenting options" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid"] [/et_pb_image][et_pb_text admin_label="Text" background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid"]

Just a few fermenting options...

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label="Row"][et_pb_column type="4_4"][et_pb_divider admin_label="Divider" color="#2a4a97" show_divider="on" height="10px" divider_style="solid" divider_position="top" hide_on_mobile="on" divider_weight="4px"] [/et_pb_divider][/et_pb_column][/et_pb_row][/et_pb_section]

The One About Fat

[et_pb_section bb_built="1" admin_label="section" transparent_background="off" background_color="#ffffff" allow_player_pause="off" inner_shadow="off" parallax="off" parallax_method="off" padding_mobile="off" make_fullwidth="off" use_custom_width="off" width_unit="on" make_equal="off" use_custom_gutter="off" custom_padding_tablet="50px|0|50px|0" custom_padding_last_edited="on|desktop"][et_pb_row admin_label="row" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_post_title title="on" meta="on" author="on" date="on" categories="on" comments="on" featured_image="on" featured_placement="below" parallax_effect="on" parallax_method="off" text_orientation="left" text_color="dark" text_background="off" text_bg_color="rgba(255,255,255,0.9)" module_bg_color="rgba(255,255,255,0)" title_all_caps="off" use_border_color="off" border_color="#ffffff" border_style="solid" title_font_size="28px" title_font_size_last_edited="on|phone" background_color="rgba(255,255,255,0)" parallax="on"]   [/et_pb_post_title][/et_pb_column][/et_pb_row][et_pb_row background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="1_3"][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2015/10/Amy_3.png" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="off" align="center" force_fullwidth="off" always_center_on_mobile="on" _builder_version="3.0.85" show_bottom_space="on" animation_direction="off"]   [/et_pb_image][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

Amy Mihaly Health Consultant

[/et_pb_text][/et_pb_column][et_pb_column type="2_3"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" text_font_size="16" text_font_size_last_edited="on|phone" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"] Do you know what makes food delicious and nutritious? Today we are going to breech a taboo subject. Today we are talking about fat!Did you know that fat is good for you? That’s right, good ol’ fashioned animal fat--butter, lard, cream, bacon grease--yum!!!I know I know, I just opened up a can of worms… well, since it’s open, let’s do a little fishing!How can I possibly say fat is healthy? Low-fat diets are preached everywhere--school, friends, doctors, television! Isn’t it a know fact that fat is clogging our arteries and causing heart attacks and strokes? Everyone knows that low-fat is the healthy way to go. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px|||" padding_mobile="off" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" column_padding_mobile="on" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_divider color="#777777" show_divider="on" divider_style="solid" divider_position="top" hide_on_mobile="off" disabled_on="off"]   [/et_pb_divider][et_pb_text background_layout="light" text_orientation="left" text_font_size="21" text_font_size_last_edited="on|phone" text_text_color="#a32416" use_border_color="off" border_color="#ffffff" border_style="solid" text_line_height="1.8em" text_line_height_last_edited="on|phone" text_line_height_phone="1.7em" custom_padding="||0px|" custom_padding_last_edited="on|desktop" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

But what if fat is not bad for us?

[/et_pb_text][et_pb_divider color="#777777" show_divider="on" divider_style="solid" divider_position="bottom" hide_on_mobile="off" disabled_on="off"]   [/et_pb_divider][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px||0px|" padding_mobile="on" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" column_padding_mobile="on" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text background_layout="light" text_orientation="left" text_font_size_last_edited="on|phone" use_border_color="off" border_color="#ffffff" border_style="solid" text_font_size="16" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"] In my family, we tell the story of my great-grandmother, who lived into her nineties DESPITE the fact that she would eat the gristle off everyone’s plates. But maybe she lived so long BECAUSE she ate that gristle? How can I say that? Because we NEED fat! It is an important building block in every one of our cells, and is necessary for many body systems to even function.What if fat is good for us?How can I say that? Let’s look at that together.It is important to eat fat with any food that we eat--let’s talk about why. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px||0px|" padding_mobile="on" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" parallax_2="off" parallax_method_2="off" column_padding_mobile="on" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="2_3"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" text_font_size="16" text_font_size_last_edited="on|phone" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

Carbs and Sugars:

When we eat simple carbs and sugars (even natural ones), the sugar is quickly absorbed, causing the blood sugar to spike. The body then releases lots of insulin to bring the blood sugar back down. Often, the blood sugar drops back down too quickly and triggers hunger a couple hours later. Then this whole cycle repeats. When eaten with these foods, fat slows the absorption of sugar, leading to a slow and gentle rise in blood sugar, and avoiding the insulin drop and the “blood sugar roller coaster.” [/et_pb_text][/et_pb_column][et_pb_column type="1_3"][et_pb_divider color="#ffffff" show_divider="off" divider_style="solid" divider_position="top" hide_on_mobile="on" height="50" disabled_on="on|on|off"]   [/et_pb_divider][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2015/09/bees.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="right" sticky="off" align="center" force_fullwidth="off" always_center_on_mobile="on" custom_margin_last_edited="on|tablet" animation_direction="right" animation_style="slide" animation_duration="500ms" animation_intensity_slide="10%" _builder_version="3.0.85" show_bottom_space="on"]   [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px||0px|" padding_mobile="off" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" parallax_2="off" parallax_method_2="off" column_padding_mobile="on" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="1_3"][et_pb_divider color="#ffffff" show_divider="off" divider_style="solid" divider_position="top" hide_on_mobile="on" height="50" disabled_on="on|on|off"]   [/et_pb_divider][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2015/09/Veggies_300x300.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="left" sticky="off" align="left" force_fullwidth="off" always_center_on_mobile="on" animation_direction="left" animation_style="slide" animation_duration="500ms" animation_intensity_slide="10%" _builder_version="3.0.85" show_bottom_space="on"]   [/et_pb_image][/et_pb_column][et_pb_column type="2_3"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

Vegetables:

We are told to eat a lot of vegetables because they are full of vitamins and minerals that we need. This is true, but those great vitamins and minerals are not very easily absorbed by us because we lack something cows have--extra stomachs. We need help to extract even a little of the nutrition available in a vegetable. Enter fat! When eaten with vegetables, fat provides carriers for many vitamins and minerals, allowing us to reap the benefit of plants beyond the fiber. [/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px|||" padding_mobile="off" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" parallax_2="off" parallax_method_2="off" column_padding_mobile="on" custom_padding_last_edited="on|phone" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="2_3"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

Protein:

Protein, too, needs to be eaten with fat. When protein is absorbed from our intestines, the body needs to pair it with vitamin A (a fat-soluble vitamin) before using it. When we don’t eat fat along with our protein (think boneless, skinless chicken breasts), the body steals vitamin A from its storage place in the liver. If this happens regularly, we can become vitamin A deficient. Aside from causing vitamin A deficiency symptoms (night-blindness and immune suppression), it can lead to vitamin D deficiency. And because these two are linked, you will not be able to correct a vitamin D deficiency (no matter how much you supplement) unless you correct the vitamin A deficiency as well. Fortunately, both are present in animal fat! [/et_pb_text][/et_pb_column][et_pb_column type="1_3"][et_pb_divider color="#ffffff" show_divider="off" divider_style="solid" divider_position="top" hide_on_mobile="on" height="50" disabled_on="on|on|off"]   [/et_pb_divider][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2015/09/Protein_300x300-180.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="right" sticky="off" align="center" force_fullwidth="off" always_center_on_mobile="on" custom_margin_last_edited="on|tablet" animation_direction="right" animation_style="slide" animation_duration="500ms" animation_intensity_slide="10%" _builder_version="3.0.85" show_bottom_space="on"]   [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row make_fullwidth="off" use_custom_width="off" width_unit="on" use_custom_gutter="off" custom_padding="0px|||" padding_mobile="off" allow_player_pause="off" parallax="off" parallax_method="off" make_equal="off" parallax_1="off" parallax_method_1="off" column_padding_mobile="on" background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_divider color="#777777" show_divider="on" divider_style="solid" divider_position="top" hide_on_mobile="off" disabled_on="off"]   [/et_pb_divider][et_pb_text background_layout="light" text_orientation="left" text_font_size="21" text_font_size_last_edited="on|phone" text_text_color="#a32416" use_border_color="off" border_color="#ffffff" border_style="solid" text_line_height="1.8em" text_line_height_last_edited="on|phone" text_line_height_phone="1.7em" custom_padding="||0px|" custom_padding_last_edited="on|desktop" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"]

So when do we eat fat? All the time! With everything!

[/et_pb_text][et_pb_divider color="#777777" show_divider="on" divider_style="solid" divider_position="bottom" hide_on_mobile="off" disabled_on="off"]   [/et_pb_divider][/et_pb_column][/et_pb_row][et_pb_row background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"] Fat makes our food taste good! Low fat=low taste. In processed food, the taste void is often made up by increasing sugar or non-food substances like MSG. Adding fat back into your diet adds back natural flavor. Hello, delicious food!

About eating fat:

If you have been following a low-fat diet for a while, you can’t just start eating tons of fat--you will likely feel nauseous and may get loose stools. Instead, gradually increase your fat. Eating fermented foods or raw apple cider vinegar can help too. I recommend trying to add just ½ cup of added animal fat a day at first. Once your body is used to fat, try increasing the amount to 3-4 TBS of fat with each meal, or 1 ½ cups of added animal fat per day. After a while, your daily intake will likely settle between these amounts, varying based on your body’s needs. Listen to your body and eat as much as you are wanting. Once your body knows it has the option to eat fat when needed, it will be able to tell you how much it needs. [/et_pb_text][et_pb_text background_layout="light" background_color="#ffff99" custom_padding="20px|20px|20px|20px" custom_padding_last_edited="on|phone" custom_padding_phone="20px|30px|20px|30px" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial" _builder_version="3.0.85"]

Here are some ideas to increasing your dietary fat:

  • add a couple TBS of butter to your steamed vegetables (per serving)!
  • add creme fraiche (sour cream) to everything!
  • fry up your vegetables, meat or eggs in several TBS of butter, lard (learn to make your own) or bacon grease!
  • have a little bread with your butter!
  • eat your gristle!

[/et_pb_text][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" module_alignment="left" background_position="top_left" background_repeat="repeat" background_size="initial"] What creative and delicious ideas do you have about how to eat more fat? Share them here! Onward! [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]

Simple Roasted Beets

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Beets... either you love 'em or you hate 'em...

...but did you know they really are really good for you?

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Not only are beets high in many vitamins and minerals, including vitamin C, beets have been shown to lower blood pressure, detoxify the body (especially by cleansing the blood and the liver), fight inflammation, boost stamina in workouts, and more! And, of course, beets may turn your stool and urine red or pink when you eat them, which should be enough to make your ten-year old boys try it!   [/et_pb_text][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" background_position="top_left" background_repeat="repeat" background_size="initial"]

Ya don't dig beets, ya say? Here's how to get dem good beets in ya!

#1 Try golden beets. These beets are milder and have less of the "dirt" taste.

#2 Buy or raise homegrown. Fresh beets are more delicious and nutritious!

#3Juice your beets. Caution: a little beet goes a long way--use just a little!

#4 Drink beet kvass. This fermented drink has intensified cleansing properties.

#5Bake your beets with lots of butter and salt. Try the delicious recipe below!

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Oven-Baked Beets

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Ingredients:

Beets (you will want more than 1, believe you me!) Sea Salt (I recommend Celtic, Himalayan or Real Salt) Butter (none of that fake stuff!) Oven safe dish (glass or ceramic is best), a size that snugly hold the beets

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" background_position="top_left" background_repeat="repeat" background_size="initial"] Directions:

  • Preheat the oven to 400 degrees.

  • Wash the beets.

  • Cut off the tops and tails of the beets--not too much or all the juice will bleed out!

  • Cut an X into the beets, going only about halfway through the beets.

  • Place the beets in the oven-safe dish, cut side up.

  • Place a generous pat of butter in the middle of each X.

  • Salt lightly--you can add more later.

  • Cover the beets with parchment paper, then cover with a lid or tin foil to trap in the moisture.

  • Place the beets in the oven, cook for 20-30 min, then check for doneness.

    • They are ready when a fork or knife pokes in easily.

  • Consume immediately as a side or a snack.

    • Drizzle some of the butter from the bottom of the pan back onto the beets when you serve them.

  • If you have any left, you can later reheat them in the oven or on the stove-top, or eat them cold!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row background_position="top_left" background_repeat="repeat" background_size="initial"][et_pb_column type="4_4"][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2015/07/Beets_300x300-72.jpg" show_in_lightbox="off" url_new_window="off" use_overlay="off" animation="off" sticky="on" align="center" force_fullwidth="off" always_center_on_mobile="on" use_border_color="off" border_color="#ffffff" border_style="solid" title_text="You can't beat butter and beets!" animation_style="none" animation_duration="1000ms" animation_intensity_slide="50%" show_bottom_space="off"] [/et_pb_image][et_pb_text background_layout="light" text_orientation="left" use_border_color="off" border_color="#ffffff" border_style="solid" background_position="top_left" background_repeat="repeat" background_size="initial"]

You can't beat butter and beets!

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Do you have a favorite beet recipe? Share with us your favorite way to eat beets!

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