Check out the video on this wonderful duo that entertained here on July 29, 2022! Twenty people enjoyed an afternoon of music and of course, food. They are returning on October 23rd, so call ahead and come on out!
Thank you to all who came out to support Stacey and Michael, and thanks to all the help with setup. Special thanks to Phyllis who brought her big popcorn machine! And to Rod for the above video and pictures. The weather was beautiful, the yard was green, and all in all a great day.
A reminder that the Thyroid Connection workshop is this Friday, and there are two spots left so call if you are interested. 306-244-8890.
Come and spend the day in the country with us and learn how fatigue, lack of energy, bone loss, hormone imbalance, depression, weight gain, elimination issues, sensitivity to cold, and more, are connected to thyroid health, and why it isn’t diagnosed.
– Address the cause of the malfunction.
– Understand why blood tests often don’t find the inefficient working of the gland.
– Learn which nutrients support thyroid health.
– Find which lifestyle changes you can integrate.
– Guidance on which supplements rebuild thyroid function.
This workshop includes lunch, snacks, demos, and $50 healing manual Eat Away Illness.
11:00 a.m. – 3:30 p.m. $125.
Register by phone: 306- 244-8890
Located at Heartwood Healing Center, North of Borden.
Registered Holistic Nutritionist, Registered Social Worker
Are you enjoying the harvest of early fruits and veggies?? I’ve been making my Cilantro Pesto! Remember the healing qualities of this super nutritious recipe? Fresh garlic super healing; selenium from Brazil nuts is anti-cancer; dulse powder to stimulate the thyroid; hemp oil for that important hormone balancing gamma linoleic acid; pumpkin seeds for zinc for healing and magnesium. It is said that cilantro removes heavy metals from the body. So nows the time to pack a few jars away in the freezer.
Cilantro Pesto (from Eat Away Illness page 8.)
4 cloves garlic
1/3 cup brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 cups packed cilantro
2/3 cup hempseed oil
4 tbsp. lemon juice
2 tsp. dulse powder
1 tsp. Celtic sea salt or to taste
Process the cilantro and oil in a food processor until a paste.
Add the garlic, nuts and seeds, dulse and lemon juice, and salt and process until the mixture is finely blended to the desired consistency.
Store in glass jars, and freeze if not using in three or four days.
Use this pesto on wholegrain pasta, homemade pizza, on crackers as a snack, on baked potatoes, toss with roasted veggies, add to vegetable soup, mix with other ingredients for salad dressing, slather over salmon filets and bake. Use this super nutritious food often!
SASKATOON BERRY CRISP!
And how about those juicy Saskatoons ready for making a fruit crisp? In my article in Book One of What Your Doctor Doesn’t Tell You About Foods it says Saskatoons are rich in anthrocyanidins and proanthrocyanadins. These compounds have the ability to prevent destruction of joint structures. (“Arthritis” by Michael Murray ND)
This is my favourite recipe to make with Saskatoons! It is called Blueberry Crumble on page 352 of Eat Away illness. Just substitute Saskatoons for the blueberries!
4 cups cleaned and washed Saskatoons
1/4 cup whole grain flour of your choice
1 tbsp. lemon juice
Mix the above and place in an oiled 9″ x 9″ pan and bake at 350 F. for 5 minutes.
In a small bowl, mix together:
2/3 cup melted butter or ghee or coconut oil for dairy-free
1/2 cup whole grain flour of choice (millet, quinoa or buckwheat for gluten-free)
1/2 cup maple syrup or liquid honey
2 tsp. cinnamon
1 1/2 cups oat flakes
1/2 cup slivered almonds ( may mix into topping or sprinkle on top)
1/4 cup chia seeds optional
Spread this mixture over the Saskatoons and bake at 350 F. for 30 – 40 minutes or until golden.
I’m happy to say my garden is doing so much better than last year; and the harvesting has already begun. What could be healthier than having a green smoothie with your own homegrown greens? I’ve planted three types of beets this year: Golden, Red Cylinder, and Chiogga. The plan was to make my refrigerator pickles with all three, and to dehydrate and powder the red beets for smoothies and salads. Much to my surprise I tried the baby greens in my morning green smoothie and they were wonderful! Little stems and all. So now I’ve been thinning the many rows! and so far have about 4 large ziplock bags stored in my freezer. Generally to freeze veggies they should be blanched, and I do this to make blocks of frozen greens e.g. spinach for my Spinach Pies, etc. but to use for smoothies I just washed well, packed in a ziplock, froze, and then squished the bags down. Amazing how the frozen leaves condense down for easy storage.
I find the Chiogga and Golden beet greens somewhat milder than the cylinder or red beet greens.
And now, the Concert! A reminder that the July 31st house concert with Whiskey and Wine still has some tickets available. Sunday from 2:00 – 4:30p.m. Tickets are $25 and etransfer please to save your spot. Call to purchase tickets and get directions.
All meals and snacks are super nutritious and educational, and geared to heal your body. Learn about lessening symptoms and gaining vibrant health. Invest in your creativity and your health for $125 per day. Includes take home healing strategies, recipes and best selling healing manual Eat Away Illness, value $47.50.
Heartwood Healing Center is located one hour northwest of Saskatoon. Accommodation is limited, so call 306-244-8890 for more details and to reserve your spot.
Make this healthy treat a Christmas tradition! I’ve posted this before, and served it at several workshops, and it continues to be a hit. I am reminding you of it NOW so as to replace some of those traditional baking treats served at Christmas. I know we all tend to make those comforting foods our mothers made with the traditional white flour, sugar, and margarine, but let’s try adding something new, and making that a new tradition! Another option is to take the original unhealthy version of any recipe and substitute healthy ingredients; most often no one is the wiser. For example, switch all white flours for whole grains such as spelt, and/or buckwheat, brown rice, chickpea, and more for gluten-free. Always use butter or coconut oil or olive oil in place of margarine, and natural sweeteners like honey, maple syrup, coconut sugar or stevia in place of processed unhealthy white sugar or brown sugars. As you can see, this awesome recipe has only 1/4 cup of coconut flour!
Avocado is one of the best foods to help the body make glutathione, so very important for the immune system, particularly at this time. Sweet potatoes are loaded with nutrients, in particular, Vitamin A, so important for the eyes, and all epithelial tissue. The raw cacao is high in anti-oxidants, so don’t be afraid to use it. Purchase in place of all of those cocoa powders processed with alkali.
Sweet Potato Brownies
1 cup cooked sweet potato puree
1/3 cup applesauce or pureed bananas
1/4 cup honey, raw, unpasteurized
1 tsp. pure vanilla extract
4 organic eggs
1/4 cup coconut flour
2 tbsp. arrowroot powder
1/2 cup cacao powder (may use 1/2 raw carob powder)
1/2 tsp. sea salt
1 tsp. baking soda
2 tbsp honey
1/2 cup almond butter (I used organic chunky peanut butter)
1/4 cup raw cacao powder
1/2 cup coconut milk (I used canned coconut cream, organic)
optional: unrefined sea salt
1. Preheat oven to 375 F.
2. Oil an 8 x 8 pan with coconut oil and line it with parchment paper. (do NOT skip this step)
3. In a bowl, combine avocado, sweet potato, applesauce or bananas, honey and vanilla. Once creamy, add in cacao powder.
4. Add in eggs one at a time.
5. In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
6. Combine both mixtures until smooth.
7. Transfer to greased pan and bake for 25 – 35 minutes.
8. While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth.
9. Once the brownies are done baking and have cooled, frost with this mixture. Extra icing on hand is wonderful as well.
Thanks to a fellow nutritional consultant, Karen, for the original idea.
Enjoy the holiday season with family and friends, being mindful of what you put in your body.
Feel free to call or text for help with your nutritional needs.
Still time to make this special treat. The secret is to buy all nutrient dense ingredients, and Voila! good for you!!
Natural Fruit Cake (from Eat Away Illness page 386)
2 1/2 cups whole grain flour of choice. I used organic spelt. For gluten-free choose buckwheat.
1 tsp. baking powder
1/2 tsp. unrefined salt
3 cups chopped unsulfured dried fruit. I used blueberries, cranberries, candied ginger, dried organic pineapple, raisins, and currants. For a moist cake, soak some or all of the fruit for several hours, and then drain. I soaked all but the ginger.
1 1/2 cups slivered natural almonds
1 cup unsalted butter. Use ghee for dairy-free
1/2 cup liquid honey
5 organic eggs
1 large organic lemon
optional: 2 tbsp. scotch whiskey
1 tsp. pure vanilla extract
juice, wine, or scotch for soaking cheesecloth if necessary
Mix flour with baking powder and salt in a bowl.
In a large bowl, combine 3 cups of chopped dried, soaked, and drained fruit, and almonds.
Add the flour mixture to the fruit, mix well and set aside.
In a separate bowl, cream butter or ghee with honey, then beat in the eggs one at a time.
Pare the lemon and chop up the rind. Squeeze the juice from the lemon and combine with the chopped rind in a saucepan and simmer until the rind is soft.
Add the lemon juice and rind, whiskey if using, and vanilla to the butter mixture, then stir into the flour fruit mixture.
Spoon the cake batter into two 9 x 5 loaf pans that have been oiled and lined with parchment paper.
Bake at 275 F. for at least 2 hours, until the top is lightly browned and a toothpick comes out clean.
Cool thoroughly on a rack.
Remove from pans, and leave the parchment paper on.
Wrap tightly in cheesecloth, or wax paper, and store in a sealed plastic bag or container.
You may choose to soak the cheesecloth and wrap to keep moist, or not, depending on level of moisture in cake. This batch, where I soaked most of the fruit, is very moist, and not in need of soaked cloth.
This cake is ready to eat, but will store well in the fridge. This year I used more ginger, and my re-hydrated pineapple, both of which made the texture and the taste better than past efforts.
For a treat, try having a slice of this nutrient dense cake instead of toast and jam!!! No sugar! no white flour! no preservatives! healthy fats!
Less than two weeks until we splurge with special foods! Make snacks and meals with nutrient dense foods to ensure your immune system stays strong!
Reminder: for last minute gifts, give the healing manual Eat Away Illness or Cook Your Way to Health cookbook, or What Your Doctor Doesn’t Tell You About Foods!! Call for more info.