The Nutrient-dense Cooking Class was so much fun. Thank you to all that showed up, for the overwhelming enthusiasm and interest in the Vista Ridge Wellness Forum. We talked about how to prepare quick, easy, inexpensive nutrient-dense meals in under 20 mins. using lots of vegetables, cultured foods, coconut oil and our creativity. There have been many questions about how to properly prepare the foods we made: Remember to soak all grains, legumes, nuts and seeds overnight before cooking to neutralize phytic acid to make digestion easier. Lightly steam veggies to neutralize the antinutrients, like oxalic acid. We only use butter or coconut oil to cook with - olive oil only with very low heat or, preferably, add after steaming to avoid heating completely. To make the sauerkraut we enjoyed, I shredded (in a Vita-mix - can use food processer) a green cabbage, put it in a quart mason jar with 3 T. chia seeds, 1 T. celtic sea salt and 4 T. of whey (from the farm where we buy our raw milk; if you don't have access to whey, use another T. of salt). Mix the juices of the cabbage around with chia seed and salt and press it down leaving an inch from the top of jar. Cover tightly and keep at room temperature (70 degrees) for at least 3 days (or more if not warm enough) then put into refrig. Can enjoy right away or let ferment longer (better). The sauerkraut we had the night of the cooking class had been fermenting for at least 8 mos. This recipe was inspired by the recipe in Nourishing Traditions by Sally Fallon.
For those of you who checked out my website and inquired about the Nutrient-dense Diet and Lifestyle Program. The workbook is not currently for sale, rather it is given to you when you sign up for the Program. Let me know if you are interested in starting or joining a program. One will be starting in May when there are at least 5 people interested.
The first Vista Ridge Wellness Forum will be on May 13th from 7:00-8:30. The topic will be proper Spring Cleansing. If you have been in the habit of cleansing with a juice fast, learn why this might be more trouble than good; and if you do not do at least one cleanse a year, learn how to rejuvenate your system safely and sanely.
Had a great barefoot jog today at the YMCA while Nina played outside with her buddies in the kidcare. Finished off with some pranayama and shoulderstand, spending some time on my throat chakra to ground and receive the greatest antioxidant there is (and free!) Earth's negative ions to balance the bounty of health-giving Vitamin D from the Sun. Such a great way to start the day. Have you talked with your family and friends about the Vista Ridge Wellness Forum? Because I know you are going, and everyone knows how important it is to surround yourself with people either like-minded or supportive of what you are doing. By the way, green cabbage is on sale at the Vitamin Cottage. Maybe it is time to try that sauerkraut recipe. Have a great day.
I think it is important that we take a break from looking at nutrition through an allopathic model (treating symptoms rather than root or cause). Instead of wondering what we should eat for a certain condition, I find it liberating to eat and live for balance of mind, body and spirit. When we get sunshine; put our barefeet on the earth; eat properly prepared vegetables and gluten-free grains, cultured foods, coconut and olive oils, raw, spring butter or cultured butter, grass-fed meats and fruit in their most digestible combinations; take small, authentic steps to live our wildest dreams; exercise like a child; drink pure water; and breathe, we relax into our true nature. Our True Nature is one of wholeness and wellness. It is not something we have to work toward; it is already there. This has been my experience.
Often I get asked by Moms, "What should I feed my kids?" This is great! And . . . you know the saying about putting your own oxygen mask on first. . .
Address your own wellness first and your kids will benefit two-fold. They will get a happier and healthier parent and a more congruent message about taking care of themselves.
It's not so important how much you Know about you nutrition; it is how much you practice it that matters. Pick one thing that is great for you and do it every day . . . then build on it from there. It is not about being perfect; it is about being consistent.
The USDA is messing with the food pyramid again. It is recommending further restricting healthy and necessary saturated fats (grouping them together with trans fats), salt, cheeses and other whole fat dairy products. In an effort to address the countries collective failing health, they are again promoting whole grains - which, if not prepared correctly, are at best difficult to digest and worse full of toxic phytic acid - and low-fat dairy products (homogenized and pasteurized, of course). These recommendations haven't been working and will continue to make us sicker. See Weston A. Price Foundation website.
Come to the next Vista Ridge Wellness Forum to talk about our children's health. We will not only discuss what our children ingest internally but also externally, namely through the skin (sun, sunscreen and other topical products). 2:00 on Saturday 7/17 under the pavilion by the pool.
The Nutrient-dense Cooking Class was so much fun. Thank you to all that showed up, for the overwhelming enthusiasm and interest in the Vista Ridge Wellness Forum. We talked about how to prepare quick, easy, inexpensive nutrient-dense meals in under 20 mins. using lots of vegetables, cultured foods, coconut oil and our creativity. There have been many questions about how to properly prepare the foods we made: Remember to soak all grains, legumes, nuts and seeds overnight before cooking to neutralize phytic acid to make digestion easier. Lightly steam veggies to neutralize the antinutrients, like oxalic acid. We only use butter or coconut oil to cook with - olive oil only with very low heat or, preferably, add after steaming to avoid heating completely. To make the sauerkraut we enjoyed, I shredded (in a Vita-mix - can use food processer) a green cabbage, put it in a quart mason jar with 3 T. chia seeds, 1 T. celtic sea salt and 4 T. of whey (from the farm where we buy our raw milk; if you don't have access to whey, use another T. of salt). Mix the juices of the cabbage around with chia seed and salt and press it down leaving an inch from the top of jar. Cover tightly and keep at room temperature (70 degrees) for at least 3 days (or more if not warm enough) then put into refrig. Can enjoy right away or let ferment longer (better). The sauerkraut we had the night of the cooking class had been fermenting for at least 8 mos. This recipe was inspired by the recipe in Nourishing Traditions by Sally Fallon.
ReplyDeleteFor those of you who checked out my website and inquired about the Nutrient-dense Diet and Lifestyle Program. The workbook is not currently for sale, rather it is given to you when you sign up for the Program. Let me know if you are interested in starting or joining a program. One will be starting in May when there are at least 5 people interested.
The first Vista Ridge Wellness Forum will be on May 13th from 7:00-8:30. The topic will be proper Spring Cleansing. If you have been in the habit of cleansing with a juice fast, learn why this might be more trouble than good; and if you do not do at least one cleanse a year, learn how to rejuvenate your system safely and sanely.
Hey
ReplyDeleteHad a great barefoot jog today at the YMCA while Nina played outside with her buddies in the kidcare. Finished off with some pranayama and shoulderstand, spending some time on my throat chakra to ground and receive the greatest antioxidant there is (and free!) Earth's negative ions to balance the bounty of health-giving Vitamin D from the Sun. Such a great way to start the day. Have you talked with your family and friends about the Vista Ridge Wellness Forum? Because I know you are going, and everyone knows how important it is to surround yourself with people either like-minded or supportive of what you are doing. By the way, green cabbage is on sale at the Vitamin Cottage. Maybe it is time to try that sauerkraut recipe. Have a great day.
I think it is important that we take a break from looking at nutrition through an allopathic model (treating symptoms rather than root or cause). Instead of wondering what we should eat for a certain condition, I find it liberating to eat and live for balance of mind, body and spirit. When we get sunshine; put our barefeet on the earth; eat properly prepared vegetables and gluten-free grains, cultured foods, coconut and olive oils, raw, spring butter or cultured butter, grass-fed meats and fruit in their most digestible combinations; take small, authentic steps to live our wildest dreams; exercise like a child; drink pure water; and breathe, we relax into our true nature. Our True Nature is one of wholeness and wellness. It is not something we have to work toward; it is already there. This has been my experience.
ReplyDeleteIf you think taking care of yourself is no fun, try being sick.
ReplyDeleteOften I get asked by Moms, "What should I feed my kids?" This is great! And . . . you know the saying about putting your own oxygen mask on first. . .
ReplyDeleteAddress your own wellness first and your kids will benefit two-fold. They will get a happier and healthier parent and a more congruent message about taking care of themselves.
It's not so important how much you Know about you nutrition; it is how much you practice it that matters. Pick one thing that is great for you and do it every day . . . then build on it from there. It is not about being perfect; it is about being consistent.
ReplyDelete"If you believe that you can do a thing, or if you believe you cannot, in either case, you are right." Henry Ford
ReplyDeleteBelieve in yourself and be willing to try.
The USDA is messing with the food pyramid again. It is recommending further restricting healthy and necessary saturated fats (grouping them together with trans fats), salt, cheeses and other whole fat dairy products. In an effort to address the countries collective failing health, they are again promoting whole grains - which, if not prepared correctly, are at best difficult to digest and worse full of toxic phytic acid - and low-fat dairy products (homogenized and pasteurized, of course). These recommendations haven't been working and will continue to make us sicker. See Weston A. Price Foundation website.
ReplyDeleteCome to the next Vista Ridge Wellness Forum to talk about our children's health. We will not only discuss what our children ingest internally but also externally, namely through the skin (sun, sunscreen and other topical products). 2:00 on Saturday 7/17 under the pavilion by the pool.
ReplyDelete