Gluten Free Zucchini Bread

Gluten-Free Zucchini Bread So I have been struggling with gluten-free baking because honestly -- I've never been good at baking!!  Then when I try to modify recipes using flours I'm not familiar with, it just makes  a perfect storm of Read more

When Should I Take My Supplements?

If you are like me -- you are just starting to realize why it is important to add supplements to your diet.  Even if we are eating a clean, healthy and unprocessed diet;  the mineral content of the soil Read more

Magnesium-the unloved mineral

Do you remember watching Wild Kingdom as a kid?  Did you happen to notice that the animals attacking their prey would immediately eat the organ meats.  I never really thought about why until I listened to Morley Robbins explain the Read more

More Homemade Salad Dressings

Blackberry Balsamic Vinaigrette 2 Tbsp balsamic vinegar 1/4 cup avocado oil or extra virgin olive oil 1 tsp local honey 1/3 cup blackberries   Process all the ingredients together in a blender and then season with ground pepper and sea salt The beauty of this recipe Read more

Healthy Mayo and Ranch Dressing

This stuff is a must -- If you read labels these days you will be hard pressed to find a mayonnaise or salad dressing that doesn't contain some type of vegetable oil.  Even the commercial mayos that advertise to Read more

Sherry's Story

Sherry has a great story.  She has been diabetic for years and she has made some massive changes!   "I have been on a lifestyle change. It has been a year following a ketogenic food plan.  When I started this journey Read more

Tara's Story

Tara's Story When I turned 30 years old I weighed in at 348lbs; clothes were getting harder to find and more expensive, and my life was getting difficult to manage. When going out to eat we had to have a Read more

Pharmacy to Farmacy

Many of you may know Erin-- the fabulous Pharm D that worked in our office a few years back.  Erin is a phenomenal gal and we embarked on the journey  into natural medicine around the same time.  As we both Read more

disease

Magnesium-the unloved mineral

Do you remember watching Wild Kingdom as a kid?  Did you happen to notice that the animals attacking their prey would immediately eat the organ meats.  I never really thought about why until I listened to Morley Robbins explain the importance of magnesium.  Magnesium is the Rodney Dangerfield of the mineral world.  It gets “No Respect”  I have been so remiss in not learning the importance of this underutilized mineral.  Magnesium is a mineral found in oysters, must, seeds, almonds, cashews, pumpkin, pistachios, kelp and organ meats.  You can also get it from wheat grass.  The strange thing about magnesium is that nobody really talks about its importance.  We speak ad nauseam about calcium and vitamin D–but magnesium is the missing component in this triad.  It turns out that we may be enduring an epidemic of magnesium deficiency.

First a little history, our ancestors lived in a very magnesium rich environment.  It was in the water, food, root vegetables and organ meats that we consumed.  Around 100 years ago, the environment flipped.  It became a calcium rich, magnesium poor environment.  It became much more acidic with toxins.   We started refining salt from its natural form (sea salt) which contained a natural balance of magnesium and sodium. Sugar cane started being refined which removes all the magnesium.  So now, living in a calcium rich environment we have developed problems lack of the stabilizing magnesium particle.  Calcium that isn’t regulated by magnesium causes massive inflammation.  Hence (spoiler alert) the inflammation forms free radicals and oxidative stress which progresses to chronic disease states –with heart disease being very significant due to calcium deposits on the arteries.

 

Uses of magnesium:

Stabilization of bones–magnesium gives bones resilience

Regulates calcium in the body

Vital for support for muscles in body (remember the heart is a muscle)

 

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Here is a link to a great tutorial on how to make magnesium lotion—check it out!

http://creativechristianmama.com/how-to-make-magnesium-oil-lotion/

 

 

Posted on by Angela in disease, Mind, Uncategorized 5 Comments

Happy Thanksgiving

Posted on by Angela in Uncategorized Leave a comment

Fat Flush Water

water_glassIngredients per 8 oz serving

Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Directions
Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

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Natural Easter Egg Coloring

This weekend–many families will be dying eggs to celebrate Easter or Springtime!  Thank Goodness the weather is perking up here in Indiana after a dreadful winter.  Here are some natural ways to color those eggs this year!!! The egg is widely used as a symbol of the start of new life, just as new life begins when the chick hatches out of the egg.  One of the oldest traditions is to color eggs to celebrate Easter or springtime.
If your family wants a new and natural way to color eggs, here is how you can do it! First, boil eggs in a small sauce pan of water, add a couple of tablespoons of vinegar and then add some of the natural dying material listed below until you get the desired color:
  • Yellow onion skin = yellow
  • Red onion skin = yellowish brown
  • Birch leaves = light green
  • Beetroot peel = brownish-red
  • Blueberries = purple
  • Whole red cabbage leaves = purple
  • Chopped red cabbage leaves = blue
  • Beetroot juice = pinkish-red
You can even use some material that you were going to compost…..HAVE FUN!
Tip: after cooling, rub the eggs with oil and it will make them shiny. Feeling extra creative? Before dying, press little flowers, leaves or any other piece of nature onto the eggs. Put them in a nylon stocking, stretch so it fits tightly around the egg and then tie with a string.  Then, remove the stocking after dying and find a beautiful pattern on the egg.
Posted on by Angela in Family, Guest Blog, Nutrition, Uncategorized, Whole Food 1 Comment

Chicken/Kale Pasta

A big shout out and thanks for this recipe share from Kim:

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Chicken/Kale Pasta

1 (16) oz. Gluten free pasta (you could also substitute spaghetti squash or zucchini ribbons)

4 (6oz) skinless and boneless chicken Breast cut into 1 inch pieces (organic/local)

Sea salt and fresh ground pepper (I like Pink Himalayan)

Extra virgin olive oil

Kerry gold butter

4 garlic cloves minced

1 cup (homemade) chicken broth

3/4 cup dry white wine

5 oz kale stemmed and coarsely chopped

2 cups grape tomatoes(halved)

1 cup shaved parmesan cheese

1)Prepare pasta as directed.

2) Season chicken with sea salt and pepper, cook in a single layer of hot oil and melted kerry gold butter in a large skillet over high heat without stirring for 1-2 minutes. Turn chicken: cook 2 more minutes or until done. Transfer chicken to plate.

3) Add garlic to skillet and reduce to medium heat. Cook constantly,for 30 seconds then add homemade chicken broth and wine, stirring to loosen browned bits from bottom of skillet, simmer 6-8 minutes or until liquid is reduced by half. Add kale, stirring until kale wilts.

4) Add kale mixture to reserved pasta. Stir in tomatoes and 1 cup shaved parmesan if desired.

Prep time 25 minutes Cook time 30 minutes

Posted on by Angela in Green Living, Nutrition, Organic, Uncategorized, Whole Food Leave a comment

Gluten Free Update

Here’s Superhero Sandy’s latest gluten-free update.  It seems it is possible to change and still enjoy food!  Here are a few of her recent observations and recommendations.  Thanks Sandy–we are all inspired by you!

 

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Sandy Writes:

Gluten free update: I’ve always been one to buy quality name brand products, not the generic store brand stuff that doesn’t taste as good. I’m known among close family and friends as a good cook, and it has always been my contention that good cooking starts with the choices you make in the store. I’m a picky shopper, favoring name brands and top quality fresh food; my motto is “if nobody eats it, it’s not a bargain,” so stay away from the cheap, generic stuff.

Anyway, while driving the four blocks to Kroger from my home one day about three months ago, my phone rang. It was the nurse at my doctor’s office telling me that my thyroid antibodies were sky-high and that I needed to get on a gluten-free diet as soon as possible. I also needed to start taking probiotics, selenium, and CoQ-10 to help combat the catastrophe that was taking place in my intestines and finding its way to my thyroid gland…and who knows where else…probably wherever I felt pain, including my arthritic knees. As I understand it, the antibody issue is separate from the TSH, T3, T4 markers for thyroid disease. This was something different, an autoimmune thing I had going on along with a underactive thyroid gland.

The nurse sounded serious. This wasn’t just a “why don’t you try this and see what happens” suggestion; it was an order. Oh, man. I had a lasagna pan full of semolina pasta covered in meat sauce, cheese, and sour cream…all ready to bake for my grandson and his friends who would be arriving in a couple of hours. I started doing an inventory of what I was planning for dinner that very night that I could and could not eat if I were to actually change my diet to gluten-free. Salad? Okay, yeah. Pasta? Not so much. Bread? Don’t make me laugh. First I panicked. And then I started to solve the problem.

I started changing my shopping practices on that very first trip. Luckily, I ran across some gluten-free pasta, so I bought it, scraped some sauce and cheese off the casserole, cooked up the new pasta, and mixed them together. Not bad. So far, so good. Everybody else ate the original casserole while I ate my gluten-free pasta version. And from that point on, my kitchen only contained gluten-free pasta. You literally couldn’t tell the difference…although you do have to be a bit more exact about cooking time.

Then I started doing research, shopping the out-of-the-way sections of the store: buying organic stuff, fresh fruits and vegetables. I also started going to the local meat market here in Greencastle, buying better, unsullied by hormones and antibiotics meat and milk and butter and eggs.

Now, less than three months later, I just returned from a grocery shopping expedition. I have completely changed, one or two items at a time, what I buy at the store. My shopping list is entirely different from it was not long ago. Here’s a partial list of what I buy now:

Trader’s Point milk (grass-fed, organic, not homogenized, the real stuff my Grandpa Hause used to carry in buckets from the barn to the house)
Kerrygold Irish butter (kind of like the stuff my Grandma churned from those buckets of milk)
Blue Sky free range eggs (I’ve tried several brands of eggs; these have the most golden yellows I’ve ever seen.)
Van’s gluten-free waffles…or pancakes…or whatever. These are better than Eggo. Trust me.
Rudi’s gluten-free “original” white bread (okay, so it’s not quite the same as what you usually buy…but it’s gluten-free and you can make a sandwich with it.)
Izze soda (instead of diet Coke…nothing but fruit juice and sparkling water)
Smucker’s Simply Fruit jelly…again, no sugar, no sweetener of any kind…doesn’t need it…just fruit juice.
Udi’s blueberry muffin tops (gluten, soy, wheat, and dairy free)
fresh produce from local suppliers, including some honey crisp apples from Anderson Orchard, which we picked up yesterday
heirloom tomatoes…don’t fall for vine ripe or Indiana tomatoes…heirloom are the best
100% grass-fed beef from local producers. If I can’t find grass-fed, I will still buy local. If I can’t find local, I buy organic…no hormones, no antibiotics. Sometimes this means there’s no chicken available today, so you have to buy pork instead or you can’t find the cut of beef you want. You have to be adaptable to eat well.
Kemp’s frozen yogurt (because my soul needs ice cream)
Talenti gelato (can’t eat much of this because it’s calorie-, fat-, and sugar-laden, but it is gluten-free, HFCS free, and oh, man, is it ever good!)
Simple Truth gluten-free animal crackers (a store brand, but good)
Quinn’s popcorn (although i don’t use the flavor packet that comes with it…I use the above mentioned Kerrygold Irish butter.)
Pamela’s chocolate chip gluten-free cookies
Glutino table crackers
Ronzoni gluten-free pasta
Muir Glen fire roasted diced tomatoes (I already knew these were the best canned tomatoes and tomato sauces and spaghetti sauces around…been buying Muir Glen for a while now)
frozen corn, peas, green beans, broccoli…whatever I can’t find fresh, I buy frozen. Just the vegetables. Not the kind that come with sauces already in them. I love those ones that you can steam in the microwave.
Maple Hill creamery yogurt (full fat with the cream on top, just like the milk from grass-fed cows…and mostly I buy plain and mix in my own fruit and granola and sweeteners. Trader’s Point makes good yogurt too, but Maple Hill is thicker. I like it better.
organic blue agave syrup
real maple syrup
GiddyUpGo gluten-free granola
Nature’s Path corn flakes
Cheese…I don’t know about cheese. We still have a bunch I bought in Wisconsin last month. I can’t swear that what I have is organic and grass-fed. Probably some is and some isn’t. I’m working on that.

I try to buy things that are sugar-free, but you have to watch that. Most of the time “sugar-free” on a label means that they used aspartame or some other poison instead of sugar. Sugar isn’t good, it contributes to inflammation, but poison is worse. Sugar is also better than high fructose corn syrup.

That’s all I got for you now, but my list is ever-changing, and I still haven’t been able to explore Fresh Thyme as thoroughly as I want to. Look for more updates in the future on my gluten-free lifestyle. Oh, and I just got another blood test last week. My numbers are “a little bit better.” We’re making some adjustments. But I feel better all the time, am not sick as much as I used to be…I’m staying on top of this thyroid deal, and that seems to actually be helping with the arthritis issues too.10505625_10152531893746815_5633312240394115874_n

Posted on by Angela in disease, Nutrition, Uncategorized, Whole Food Leave a comment

Gluten Free Tips from Superhero Sandy

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Here are some more great tips from our very own Superhero Sandy that is the gluten-free goddess

Just a little FYI for those following along—here is a quick recap—Sandy sufferers from Hashimoto’s Thyroiditis.

She has followed my recommendations of going Gluten-free to decrease her autoimmune response which is attacking her body’s own thyroid tissue.  She has already brought her thyroid antibodies down drastically in the last 6 weeks and has lost about 11 lbs just by going Gluten Free!

She shares these tips for us:

Some food tips for the day:

 

1. If you are going to buy gluten-free bread, buy the white stuff. I’ve always bought whole wheat, 100% whole wheat bread, which is brownish in color. It’s the healthiest of the wheat breads. But when you give up wheat, but still want an occasional slice of some bread-like food substance, buy the white stuff. It’s made mostly with white rice flour. The brown rice flour that makes brownish colored gluten-free bread does not result in nearly as good a taste.

 

2. There’s a place in Speedway called Famous Tomato. I stopped there yesterday because I was drawn by the large display of tomatoes out front. I bought two tomatoes, one a vine ripe tomato from Kentucky, the other simply billed as an “heirloom tomato.” I just sliced that heirloom one for dinner tonight, and Oh.My.God. Best tomato I’ve eaten in the past 30 years.

 

They had dozens of tomato choices from yellow to pineapple to just regular old tomatoes.

 

Found them on Yelp, here:

 

http://www.yelp.com/biz/famous-tomato-indianapolis

 

They also have a whole wall of hot sauces to choose from and a really good-looking salad bar. All I bought on my first foray was a cantaloupe and those two tomatoes, but I plan to go back.

 

Famous Tomato
www.yelp.com
Farmers Market in Indianapolis, IN

 

 

 

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Local Grown Ingredients

It’s funny that people will spend $5.00 on a Starbucks drink but have trouble with the expense of buying organic veggies and fruits.  I was certainly an offender back in the day and I absolutely said –“It’s too expensive to eat healthy”.  Then, I had an epiphany realizing that everything that I put in my body was either destroying or improving my health.  Have you priced cancer or autoimmune disease meds and treatments lately?  I can guarantee you that pharmaceuticals are expensive and are only getting pricier!  Today I shelled out a pretty penny at the Binford Farmer’s Market and got some amazing healthy food!

veggies

I came across a list of all the local restaurants that use local organic ingredients and thought I would share.  I’m putting my money towards the farmers and not toward Monsanto’s dreaded GMO’s

 

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The following is a list of Local Restaurants using Local Ingredients—I’m putting my money into my health!

3 Days in Paris

3 Sisters Cafe

Barking Dog

Bee Coffee Roasters

Bluebeard

Brad Gates

Cafe Patachou

Cavemantruck

Cerulean

Circle City Sweets

City Cafe

Duos

Ezra’s Enlightened Cafe

Fermenti Artisian

Goose the Eatery

H20 Sushi

Foundry Provisions

Harry & Izzy’s

Indigo Duck

Ingredients

Juniper Spoon

Late Harvest

The Legend

Liberitine

Natural Born Juicers

Pizzology Pizzeria and Pub

Pogue’s Run Grocer Cafe

Pure Eatery

R-Bistro

Recess

Shoefly Public House

SoBro Cafe

St Elmos

Tulip Noir

Twenty Tap

Posted on by Angela in Diet, Nutrition, Organic, Uncategorized, Whole Food 1 Comment

Holy Moly that Basil is Healthy!

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It’s finally time to plant annuals outdoors! Shop at farmers markets and grocery stores to find many herb and vegetable plants. I bought the potted basil plants pictured below for only $2.99 at Trader Joe’s. I’ll separate and transplant all the plants into containers resulting in 10-12 very inexpensive basil plants. Did you know that there are many basil varieties including lemon, lime, cinnamon, and Greek, in addition to the standard Genovese and sweet basils? Try making a pesto recipe with several varieties and it’ll knock your socks off!

Basil essential oil, which is a very concentrated form extracted from the flowering tops and leaves, is an analgesic, antidepressant, antifungal, antispasmodic, antiviral, antibacterial, anti-inflammatory, expectorant, insect repellant and muscle relaxant. It’s a natural remedy that smells and tastes great, too! It boosts the flavor of cooked food and smoothies plus adds a kick to plain water.

Visit my new website, www.VitalityJourney.net, to purchase basil essential oil through the Young Living banner.

And here’s a basil tip – don’t refrigerate it or it’ll turn brown in a hurry. Instead, cut the stems and put them in water at room temperature to keep basil alive until you’re ready to use it. And try fresh basil leaves in your infusers.

Make it a vital day!

Bea White

www.VitalityJourney.net

www.Facebook.com/BringBackVitality

My book, Bring Back Vitality, is available from www.ViviSphere.com, www.Amazon.com and www.BarnesAndNoble.com.

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How Can I Grow My Own Vegetables If I Don’t Own a Home?

So you all know that I have been trying to sell my house for the last three years.  The market has been bad and now people just want a brand new remodeled  kitchen!  I love my ancient kitchen because I can cook real food on my ancient appliances.  And, I have an ancient garden with all my herbs and veggies that I need for my family’s Paleo lifestyle that I am slowly adapting them to.   That being said- I think it is important to be able to grow fruits and veggies in any home environment that you have.    If you don’t live in a house that you can garden and cultivate then consider getting a tower garden

I’m starting my seeds today for cucumber, tomatoes, lettuce, basil and I think I’ll add some peppers, and cilantro!  We are moving so I have no reservations about planting my tower garden because I can take it with me!  This thing rocks!  It has been featured at Epcot for years now and represents some amazing technology!  I’ll post pics of my seedlings when they sprout and take you thru the easy process of starting your own garden.

veggies

To learn more about tower garden click HERE

 

 

What is Tower Garden®?

Tower Garden Install

Tower Garden® by Juice Plus+® is a state-of-the-art vertical

aeroponic  growing system. It’s perfect for rooftops, patios,

balconies–any relatively sunny place outside. It grows vegetables,Fresh Strawberries

herbs, flowers, and many fruits in less time than it

takes in soil.

Tower Garden® gives you more control over your family’s

health by making it easy to grow fresh, nutritious produce.

It’s healthier!

Eating more fruits and vegetables is the best way to get the

nutrition you need to be healthy. By providing vine-ripened

produce right outside your back door, Tower Garden® makes

it convenient to eat more fresh, healthy food.

Tower Garden® produce is also better-tasting, better-looking–

even better-smelling–so your family, including the kids,

will want to eat more fruits and vegetables.

You can grow up to 20 plants with your standard Tower

Garden®. Pick your family’s favorites, from gourmet lettucesBaby Cucumbers

to luscious tomatoes, strawberries, and melons.

It’s easier!

With Tower Garden®, there’s no weeding, tilling, kneeling, or

getting dirty. Assembly is easy, and its compact design fits

almost anywhere. Plus, it comes with everything you need

to start growing.

Each 5-foot-tall Tower Garden® holds 20 plants. Because of

the patented aeroponic growing system, the plants will

grow in less time than it would take in soil, so you get more

produce for less work.

Plus, when you purchase Tower Garden®, you get a full range

of customer support at your fingertips–including guidance

from your Tower Garden® representative and a comprehensive

online Resource Center–to help ensure you will have aDwarf Cherry Tomatoes

successful growing experience.

 

 

 

 

It’s smarter!

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