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.

 

 

 

 

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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.

 

 


Wow!! Cilantro, a Healing Food.

July 12, 2018

Hello Everyone.

Summer here  in the country is a busy time.   My garden has just produced the best crop of cilantro.   I used purchased garden seeds, plus my own saved seed, and they both grew well.   As you can see from the picture, planting thickly in a row, and then cutting with scissors works very well for a large crop at one time.  These plants will grow and produce another picking.
Cilantro 2 (Custom)

The benefits of eating this pesto regularly are many.  Raw sunflower and pumpkin seeds, so loaded with minerals, particularly magnesium, Brazil nuts, loaded with selenium, raw garlic for antibacterial and more, Dulse powder to stimulate the thyroid, vitamin c from lemon juice, and gamma linoleic acid from the hemp oil.  This GLA is important as often our bodies do not produce it and we must ingest it to help with many processes in the body, mainly balance of hormones.   And of course, the best for last, the benefits of cilantro in removing heavy metals from the body.
Cilantro 3 (Custom)

Cilantro (Custom)

 

Recently a test through Rocky Mountain Analytical showed a heavy metal in my body, much to my surprise as I have thought my many cleanses in the past had been effective.  Luckily I now can address this issue, and the pesto is one of the remedies.

I want to remind all of you that I am qualified as a practitioner to do many tests for you through Rocky Mountain Analytical, such as iodine (useful to determine for thyroid function, and levels of some important minerals), hair analysis (useful for determining toxic levels in the body), fatty acid profiles, and more.

Here is the recipe for Cilantro Pesto:

(from Eat Away Illness, page 8)

2 cups very packed cilantro

2/3 cup hempseed oil

4 cloves garlic

1/3 cup brazil nuts

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

4 tbsp. lemon juice

2 tsp. dulse powder or other powdered sea veggie

Celtic sea salt to taste

1.  Process the cilantro and oil in a food processor until a paste.

2.   Add the garlic, nuts and seeds, dulse and lemon juice and chop until the mixture is the desired consistency.   I like it a little chunky.

3.  Add a pinch of salt to taste and blend again.

4.   Store in glass jars in the fridge (keeps for up to a week), or freezer.  To freeze, leave the lids off until frozen, then recap.

Makes 2 jelly size jars.

Use this pesto as a snack with whole grain crackers, with veggies for dipping, on pasta, on homemade pizza, on baked potatoes, toss with roasted veggies, add to vegetable soup, mix with other ingredients for a salad dressing, slather on a fish fillet and bake or steam.

Cilantro 4 (Custom)

Enjoy the fresh summer produce…

Paulette.


Take a Walk On The Wild Side Salad

May 2, 2018

A BIG thank you to all who attended the workshop on April 21st.   And thank you for allowing me to post a picture!

We had a full day of discussion, learning, eating, and moving….   I enjoyed every minute of it.  Part of  lunch  was a salad meal; my favorite, made with organic chicken breasts, wild rice, and raw veggies and goat cheddar.  This salad goes on picnics, to pot lucks, and is a fast fully balanced meal when you are short on time.

Take a Walk on the Wild Side Salad

(from Cook Your Way to Health)

Salad:

1 cup wild rice

3 cups pure water

1 tsp. chicken like seasoning (no MSG)

8 oz. organic turkey or chicken breast, cooked and diced

4 oz. diced cheddar cheese (goat cheese recommended)

1 cup broccoli flowerets, broken into small pieces

3/4 cup pecan pieces

1 large carrot, peeled, cut into thin rounds or diced

1 red pepper, cut into bitesize strips

4 green onions, cut into thin rounds

Dressing:

1/2 cup toasted sesame oil

2 tbsp. lemon juice

2 tbsp. brown rice vinegar

1/2 tsp. dry mustard

1/2 tsp. curry powder

2 tbsp. tamari sauce

dash Tabasco

Directions:

  1.  Wash wild rice and drain.   Combine rice, water, and chicken seasoning and simmer, covered, for approximately  55 minutes, or until the rice is tender.   Cool.
  2.   In a large mixing bowl, combine the rice, turkey or chicken, cheese, broccoli, pecans, carrots, red pepper and onions.
  3.   In a small bowl, beat the dressing ingredients until emulsified.
  4. Pour over the salad and toss to mix well.   Chill.

This salad keeps well in the fridge and serves 4 to 6.

Watch for my newsletter for the next Cookin’ in the Country workshop coming in June!

Blessings,

Paulette.


Lemon Loaf! for hormone balance and more…..

February 8, 2018

I’m busy creating and collecting recipes for an upcoming Cookin’ in the Country day on Breakfasts to Balance Your Hormones.  I love this one!  For breakfast today I had two small soft boiled eggs and a slice of this Lemon Loaf with tea made with fennel seeds and lemon grass.

Lemon Loaf

Lemon Loaf anyone?   How about Lemon Loaf that is so healthy it helps balance your hormones, gives you essential fatty acids, vitamin C, and protein, to name a few nutrient dense benefits. Lemon Loaf sooooo healthy you can have it for breakfast, without feeling guilty!   It also is easy to make, gluten-free, dairy-free and Paleo.
Recently I was at a dance and lemon loaf was served.   I immediately decided I had to develop one that was healthy, and here it is.  Adapted from recipes on the internet, with my own added flair.

  • 1 1/3 cups ground raw almonds
  • 1/4 cup coconut flour
  • 1/4 teaspoon unrefined sea salt
  • 3/4 teaspoon baking soda
  • 4 large organic eggs
  • 1/3 cup honey or maple syrup
  • 1 tablespoon fresh lemon zest
  • 1/3 cup lemon juice (add 1 teaspoon extra for more lemon flavor)
  • 1/4 cup coconut oil, melted
  • 1/4 teaspoon vanilla extract

Topping:

1/4 cup sweetened condensed coconut milk, or honey, warmed to liquid

1/3 cup organic lemon juice

1.    Line a 1.5 quart loaf pan with parchment paper and preheat oven to 350F.
2.  Grind whole almonds, and place in a medium sized bowl.
3.  Add coconut flour, sea salt, lemon zest and baking soda and combine.
4.  In a separate bowl, combine eggs, honey, lemon juice, coconut oil and vanilla.
5.  Add liquid mixture to flour mixture and stir until combined.
6.   Pour batter into the loaf pan and bake 45 minutes or until a knife comes out clean.
7.  Set loaf on a cooling rack while you make the topping.
8.  Make topping:  Combine lemon juice and coconut milk or honey.
9.  Poke holes with a toothpick all over the top of the loaf while it is still in the loaf pan, and gently pour the topping evenly over all. When cool, lift parchment paper and loaf out of pan.
To serve, cut slices in half to prevent crumbling and enjoy!

In good health,

Paulette.

 


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.


Liz’s Breakfast Cereal

November 22, 2017

I want to thank my friend Liz for this nifty easy to make breakfast.  We’ve included the eggs to enhance the protein content.  You may exchange any of the nuts and seeds to suit your taste.  One batch makes four breakfasts for me.

Liz’s Breakfast Cereal

This cereal will keep in the fridge for several days.

1/3 cup quinoa

1/4 cup hemp hearts

1/8 cup chia seeds

1/3 cup chopped almonds

1/3 cup coconut

cinnamon

optional:  pieces of dried fruit

1 1/3 cup almond milk or milk of choice

2 scrambled eggs

  1. Stir together first six ingredients.
  2. Then add milk and eggs.
  3. Cook in rice cooker or on top of stove until quinoa is fluffy.

Serve with blueberries and coconut milk.

Optional:  maple syrup, yogurt if diet allows dairy.

This is a wonderful dairy-free, gluten-free breakfast.  Make a big batch and let all the kids choose their toppings.

 

I will be setting aside a day each month for those of you who would like to take a drive in the country and experience a day of cooking and eating foods that heal the body.  This month is all about making nutrient dense Christmas treats to replace all of those sugar, white flour, bad fat alternatives that are so plentiful this time of year.  This month is Sunday, December 10th from 10:00 a.m. to 3:00p.m. Why not gather your friends and travel together to experience wonderful foods to restore your health.

 

 

Enjoy!

Paulette.