Fall Soup and Thank You!

September 28, 2018

Check out this Rainbow Swiss Chard! Beautiful colors; just had to preserve this from my garden.

Swiss Chard dehydrated 2 (Custom)

And this is what it looks like dehydrated; leaves and stems separately.

Swiss chard dehydrated (Custom)

We had a great day at our workshop last Friday on Fermenting and Dehydrating.  Thank you to each and every one of you for attending; to Evelyne for assisting me, to Sonja for help with cleanup, Shannon for taking the pictures,  and to Gertrude for all of her elbow grease pounding our Sauerkrauts!

September 21, 2018 6 (Custom)

September 21, 2018 (Custom)

We experimented with making dehydrated Marmalade; a great way to eliminate all of that sugar, fillers, and pesticide infested rinds in the commercial varieties. It took some elbow grease on Evelyne’s part until she thought of using the Nutri Bullet to chop up the rinds!

Here is a great fall soup recipe courtesy of my friend Gary.

 Swiss Chard Soup

I am going to experiment with using the dehydrated Swiss chard, some leaves, some stems; of course the amount will be greatly reduced.

2 chopped onions

4 tbsp. coconut oil

16 cups chopped Swiss chard

5 chopped carrots

4 cubed potatoes

6 cups water

1 tbsp. veggie seasoning or chicken broth concentrate

handful of herbs of your choice – dill, parsley, etc.

1/8 tsp. red pepper flakes

parmesan cheese, or grated cheese of your choice, e.g. goat mozzarella

  1. Sauté onions in oil until soft.
  2. Add remaining veggies to pot.
  3. Add remaining ingredients.
  4. Simmer until veggies are tender.
  5. Taste and adjust seasonings.
  6. Serve with grated cheese if desired.

Thanks to Gary for this wise way to use that excess of Swiss chard!

Make this a full meal by adding egg salad on whole grain brown rice crackers and serve avocado slices sprinkled with powdered dehydrated veggies.   My fave is tomato, red pepper, and onion mix.

Enjoy this wonderful time of the year with all of the fresh produce available to us.

In Health,

Paulette.

 

 

 

 

Advertisements

Radishes! and Guests!

July 27, 2018

I have an abundance of radishes and beautiful kohlrabi this year, so here is an easy and yummy salad to make:

Radish Salad (Custom)

Radish, Kohlrabi, and Carrot Salad

handful of cleaned radishes

1/2 of kohlrabi

1 medium carrot

juice of 1/2 lemon

1 tbsp. cold pressed sesame oil

handful of fresh cilantro or dill

celtic sea salt and pepper to taste

1. Chop veggies, add rest of ingredients and serve.

 

Thank you to my guest, below, who experienced an overnight retreat here last week.  I hope to be of service to many more persons who need a diet/lifestyle boost. Thanks to her as well for the testimonial below.

guest-july-2018-custom.jpg

A great experience.  Anything to fight the traditional medical pharmaceutical model.  Drink in the tranquility; it is peaceful, serene, refreshing, and calm. I had the most amazing sleep.   It was a hallelujah moment.  Just felt the stress melting away.  The food is delicious, nutritious, exquisite, unique. The mentorship of what to buy, where to buy, how to prepare and store the selective foods for healing was so useful.

I found the hour long somatic exercise experience enlightening.  Education so basic and yet so necessary to our well being.

This place is a little treasure.  Much less expensive than going to someplace foreign, and healthier and easier than flying to get there.  One day at this retreat will change your life.”

– client, July 2018.

 

 


Pumpkin Pancakes

December 20, 2017

 

I’ve been experimenting with drying my beautiful Cinderella pumpkins and the results are amazing.  I peeled the pumpkin, and sliced it very thin with my old Braun food processor, and dried it on trays in my dehydrator. I then made a powder in my Nutri Bullet.    One fairly large pumpkin dehydrates to a concentrated powder form and makes 1 1/2 cups!  Now THAT is nutrient dense!  Look at that beautiful orange powder, just waiting to be used when you are in a hurry and want superfood.  It stores well on my spice shelf in a closed glass jar.

My goal was to use 1 teaspoon in my smoothies, or any blended fruit or vegetable drink for a burst of vitamin A.  I decided to try and make my quick Pumpkin Pancakes using the powder, and it worked very well.   I love pancakes!  Especially pancakes that are very easy to make, loaded with whole foods, very nutritious, and made without flour.

Pumpkin Pancakes:

These are so quick and easy to make, and give us that burst of protein so important in the morning.   The two eggs provide about 12 grams of protein; the pumpkin seeds are loaded with magnesium and zinc, two essential nutrients for the immune system, as well as great unsaturated fat and fibre.  Using organic eggs contribute to getting our vitamins A and  D, and contain iositol, choline, and lecithin, all involved in balanced cholesterol metabolism. Researchers believe the lutein in eggs is absorbed immediately, unlike lutein from other sources,  due to other components in the egg, such as the lecithin. ( see Will The Real Egg Please Stand Up, What Your Doctor Doesn’t Tell You About Foods, Book 3).

1/4 cup pumpkin purée OR 1 tbsp. Dehydrated pumpkin powder
1/4 cup raw shelled pumpkin seeds
2 organic eggs
1/4 tsp. Baking soda
1/8 tsp. Celtic sea salt

1.  To rehydrate the powdered pumpkin, place in a measuring cup and add pure water to the 1/4 line and allow to sit for approximately 10 minutes.
2.   Add all ingredients to the Nutri Bullet cup or any blender and puree until no chunks of pumpkin seeds remain.
3.  Sauté in a small cast iron pan until slightly brown on both sides.
4.   I like to serve these with organic chunky peanut butter and pure maple syrup.   Any pancake topping you like will work.

Yield:  3 pancakes or 1 serving. (these keep in the fridge for a day or two if you have leftovers).


I am going to be busy for awhile dehydrating pumpkins!

Enjoy!

Paulette.


Nutrients for Thyroid health

June 9, 2016

Thank you to all who attended my presentation on Women’s Health at the Farmer’s Market on Sunday, especially the men!!!  I promised I would post a list of some of the nutrients important for thyroid health, and the foods that contain them.

Key Nutrients for Thyroid Function:

(I recommend pasture raised meats, particularly if using organ meats like the liver, organic and pasture raised eggs and dairy, and wild fish products)

Iron – red meat, particularly organ meats, nutritional yeast, dark leafy greens, lentils, pumpkin seeds.

Iodine – sea vegetables (nori, kelp, and dulse), shrimp, milk, eggs, seafood, navy beans, strawberries.

Tyrosine – meat, fish, shellfish, and poultry, eggs, yogurt, pumpkin seeds, avocados.

Zinc – oysters, red meat, particularly organ meats, pumpkin seeds.

Selenium – brazil nuts, meat, fish, shellfish, and poultry.

Vitamin E – sunflower seeds, almonds, dark leafy greens, avocados.

Vitamin B2 – dark leafy greens, yogurt, crimini mushrooms, asparagus.

Vitamin B3 – chicken, turkey, nutritional yeast.

Vitamin B6 – poultry, red meat, particularly organ meats, nutritional yeast.

Vitamin C – papaya, bell peppers, broccoli, brussel sprouts, oranges, pineapple.

Vitamin D – salmon, milk, egg yolks, mushrooms, THE SUN.

Vitamin A (as beta carotene) – sweet potatoes, carrots, dark leafy greens, squash, red peppers.

Vitamin A (as retinol) – liver, cod liver oil (fermented is better), egg yolks, butter.

(reference:  http://www.holisticnutritionlab.com)

Make a list of foods that you like from the above and regularly include them in your meal planning and grocery shopping.    They contribute to proper production of thyroid hormones.

Find recipes that you like to help with changing your regular choices, for example, try the Sweet Potato Brownie in the September 2015 blog post.

Sweet Potato Brownies 3CSNN Cert Mark (Custom)


Thank you!

June 1, 2016

A big thanks to all of you who sent kind words of support for the nomination.   A huge thank you to Gwen for nominating me!  The winner of the first annual Lifetime Achievement Award was Lisa Tsakos, truly a forerunner in this field of nutrition.  I met her in 1999 when I was in Toronto for my graduation, and she inspired me then, as she still does!   Congratulations to her!

The conference was truly unbelievable.  It was said “We are changing the face of health care in Canada” and so we are!

“You are always moving ahead to health or away from health”.  Quote from Josh Gitalis.

I am so pleased to be a part of this organization, and feel truly blessed to have been part of many clients’  healing processes.  Several of the speakers confirmed my belief, and my personal experience, and that is that we CAN heal autoimmune!  So I encourage any of you with an autoimmune disease, such as MS, Lupus, Schleroderma, Diabetes, Rheumatoid Arthritis, etc. to get off the couch, get some help from a registered holistic nutritionist, and get better!

Many of you may remember that the markers for lupus in my blood, measured by the rheumatologist, were no longer there in January 2014.  I heard several stories similar to this at the conference, one being MS, and one being Scleroderma, both long standing.

I will be doing a talk on Autoimmunity for the Lupus chapter here in Saskatoon in October 2016.

As well, remember, this weekend, June 5th, I will be at the Farmer’s Market at 3:30p.m. to present on Women’s Health. Register with Intuitive Path Superfoods.

Remember to eat something orange today!  Check back in my blog for several pumpkin recipes.

 

Pumpkin 2015 (Custom)


Nominated for Lifetime Achievement Award and Julie Danyluk Award!!

May 24, 2016

I am so grateful to be nominated for the above two awards at the Canadian School Of Natural Nutrition Alumni conference this weekend in Toronto!  Competition is fierce as there are several of us nominated who have worked hard at educating the public about healing the body through natural nutrition and lifestyle, through writing books, doing public speaking, and much more.

Award Badge 2016


“The Good Life”

November 23, 2015

Has anyone read this great book by Helen and Scott Nearing?  A wonderful true account of two people living a simple life, growing their own food.   A lot of good information on gardening and storing food.

One comment I particularly liked was about the nutrition of raw sunflower seeds:

“The people of East Europe, who are noted for their good teeth, consume an enormous amount of sunflower and squash seeds, cracking shells with their teeth, and thus presumably getting some of the minerals contained in the shells as well as in the kernels.   Whole, entire, raw seeds, with the protein of the germ, the fat in the oil, the starch in the kernel and the minerals distributed through the protective covering, will provide a fairly rounded diet….”  (page 124, The Good Life).

I also liked the description of why whole grain flour is so much more nutritious that white flour, stored on the shelf in supermarkets.

“For a long time, humans stored their grains whole, as they came from the threshing floor.   The grain, if dry, kept indefinitely, and because of the hard shell which covered each kernel, lost little of its nutritive value.   Wholemeal flour, however, will not keep.   Oxidation alters its chemical character.   The oil in the kernel becomes rancid or evaporates.   In a comparatively short time wholegrain flour becomes sour and moldy.   Therefore, under ideal conditions, when bread is to be baked, the whole grain should be ground.  The law in regard to milling and baking should provide that none but whole-grain flour be used and the whole-grain flour used in any bakery should be ground by suitable millers in that same bakery on the morning of the same day in which the baking takes place.  For home use the fresh flour could be delivered daily as milk is distributed.”     (page 125 The Good Life)

Wow.   Wouldn’t it be great if we could have fresh ground grain delivered to our door?  You CAN use fresh ground grain, of all kinds, e.g. brown rice, buckwheat, quinoa, millet, wheat, spelt, garbanzo, etc. by purchasing a grain mill, either electric or hand powered.  I have an electric one and make all of my own flours.  I do save time by making a batch of many different kinds at a time and freezing them in glass containers in the freezer.  I love to make fresh quick breads with garbanzo flour or a combination of the garbanzo flour and a grain, for that quality protein.  Spelt is my first choice for muffins, pies and quick breads as it is an ancient grain and much less likely to cause problems for people.  Some gluten sensitive people can use spelt without difficulty.

Onion Bread (Custom)This Onion Braid was made with freshly ground flour, and the recipe is in my Eat Away Illness book.  I have to confess I didn’t make it, my son did.

Please consider purchasing a grain mill to upgrade your nutrition to a new level.  And check the archives in this blog for many recipes using whole grain or legume flours.

Improve your health one step at a time!

Blessings,

Paulette.