Wow! the temperature here is scorching! I’m grateful for my freezer with prepared items I can put together quickly. Wild rice and long grain brown rice are cooked ahead, cooled, and frozen lying flat, then placed in a ziploc bag or glass container if possisble. Making the salad in the video today then takes minutes.
Kim’s Wild Rice Salad page 92 in Eat Away Illness.
The weather was great for the Thickwood Hills Arts and Crafts day held June 12 and 13. Thanks to Doreen and Bryant for inviting me to present on Immunity – keeping us healthy.
A reminder that you are invited to book a retreat here at Heartwood Healing Center, whether a quilting retreat, a healing retreat, a writing retreat, or just to relax and experience healing foods and time in the country. The cool basement is calling now that there are sleeping rooms available! Call 306-244-8890 for more info.
I LOVE to have healthy salads made ahead in my fridge, whether for an impromptu picnic or for these busy gardening days when you just want to have a quick fresh cool meal between bouts of planting. This video White Bean and Coloured Pepper Salad is very easy to prepare, and keeps well in the fridge for several days.
Other salads I frequently make in the summer are Take A Walk On The Wild Side (Cook Your Way to Health page 73), and Awesome Cauliflower Salad, (Cook Your Way to Health page 97) and Chicken Macaroni Salad (page 78 Eat Away Illness). All of these keep for a couple of days in the fridge, so it is worth while taking the time to prep these before gardening days, or a long weekend in the sun.
We finally had a good rain here last night, 1 1/8″! So wonderful, as yesterday a friend came out and helped me plant about half of the garden beds. She also brought the most delicious Butternut Pear Soup; I so enjoy someone else’s cooking these days!
June will free up some time for retreats, so if you are interested in a couple of educational, healing, peaceful days in the country, call to book this space. (cel – 306-244-8890)
I’m continuing my quest for healthier breakfasts…. so check out the video below for Quinoa Spoon Bread!
As we begin to find yummy whole food substitutes for breads and refined flour products, and we begin to eliminate flour products from our diet, our cells begin to heal. This lifestyle change will benefit you in many ways, as healing the cell linings promote better all around health, whether it is allergies, weight gain, and/or diagnosed illness.
Begin be choosing one recipe at a time to implement into your lifestyle, and if you and your family like it, plan to enjoy it weekly, thereby increasing your nutrient dense food considerably over the course of one year.
Quinoa Spoon Bread recipe is on the video and on page 328 in the healing manual Eat Away Illness. If you don’t own this book, it can be purchased as a book or as a pdf download from my website.
I will be doing consulting over the phone for the near future; feel free to call 306-244-8890 to book an appointment.
Finally getting out into the yard, and dreaming of the garden and wonderful produce to come.
What a treat! And better for you than toast and jam……. gluten-free and dairy-free as well.
Why not have something this good for breakfast if it is made with whole foods, is nutrient dense, and better for you than the run of the mill cereal and/or toast and jam? Using whole grain fresh flours, fresh or frozen fruit, natural sweeteners, and balancing the macro nutrients is a sure way to balance your hormones, keep your weight in check, and satisfy your body and your taste buds!
In this recipe I used a little chickpea flour along with the grain flour to enhance the quality of the protein by bringing up the amino acid balance. Adding a cup of bone broth to your breakfast completes the protein needs of your body. And what better way to get rid of caffeine and other not so good stimulants.
Using natural sweetener instead of sugars amps up reasons to eat this treat. The recipe originally was called Blueberry Slump, my mother’s recipe, and my altered healthier version is in the healing manual Eat Away Illness page 356. This was a favorite dessert of mine growing up; and we picked blueberries in the wild every summer.
Not only have I increased the nutrient value, but I added another 1/2 cup of milk substitute to make it pudding like. Hot or cold, breakfast, snack, or dessert, rest assured you are getting great nutrition.
Here is the revised recipe:
Saskatoon Berry Pudding:
2/3 cup whole grain flour (choose buckwheat, brown rice, quinoa plus 1 tbsp. quar gum) (or use 2/3 cup whole wheat pastry flour if gluten is not an issue)
1/3 cup chickpea flour
1 tbsp. coconut sugar
2 tsp. baking powder
1 tbsp ghee, coconut oil, or butter if dairy is not an issue
2 1/2 cup rinsed and drained Saskatoon berries
2 tbsp. honey
1 cup warm filtered water
1 tbsp. lemon juice
1 cup milk substitute of choice
Mix together flours, 1 tbsp. coconut sugar, and baking powder in a small bowl.
Cut in the 1 tbsp. of ghee or butter until mixture resembles a coarse meal
In a large saucepan, bring berries, honey, and water to a boil.
Cover and simmer 5 minutes; then add lemon juice.
Add milk to flour mixture and stir until moist and batter like.
Gently pour batter over hot berry mixture, and lightly spread to cover.
Cover tightly and simmer until batter is cooked through, approximately 20 minutes, depending on flour use.
Alternately you may bake this, uncovered, in an oiled 9 x 9 inch pan for approximately 20 minutes in a 350 F. oven.
A taste of home! Enjoy.
This entry was posted on Tuesday, April 20th, 2021 at 11:15 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site. Edit this entry.
March is Nutrition Month! We are celebrating by learning about the three macronutrients of protein, carbohydrates and fats.
Did you know that eating good fat keeps you from getting fat??? Try this interesting “cheese” made with raw cashews for a great serving of healthy fats, as well as many other health giving ingredients. It is good sliced, or melted and used as a dip for corn chips. Try mixing a little salsa with it, and enjoy. Read on for reasons to eat good fat.
“Essential fatty acids (EFA’s) are the major building blocks of the fats in human bodies. The membranes surrounding cells are composed of these fatty acids, as well as the cell interior, making EFAs very important in building and maintaining healthy cells.
Fat is essential to health, and essential fatty acids are necessary for maintaining health and healing. Many serious health conditions result from an essential fatty acid deficiency. EFAs nourish the brain and nervous system. The increase of children with behavior problems and learning disabilities, and the number of people (particularly women) taking anti-depressants are often a result of this deficiency. EFAs improve energy, elevate mood and lift depression, improve immunity, alleviate stress, increase calmness and reduce hyperactivity while improving mental function, thereby accelerating learning. EFAs are necessary for weight loss, healthy skin, hair and nails, for digestion and to support hormone balance. They help prevent and ease allergies, skin conditions, arthritis (they are anti-inflammatory), diabetes, cancer and heart disease.
Stock your pantry with raw nuts and seeds (buy these from a store that keeps them refrigerated) and keep them in the fridge or freezer. Organic cold pressed olive oil, organic cold pressed coconut oil, avocados, and the natural fats in high quality proteins such as pasture raised red meats and poultry, and organic dairy all contain natural fats.
Avoid all margarine and all heat processed oils such as canola, sunflower, corn and all hydrogenated or partially hydrogenated oils. Avoid low-fat and reduced-fat dairy products as fat is necessary for complete nutrient absorption and satiety.
Read the ingredients of processed foods and purchase from suppliers that use good fats in their products. Be especially careful when purchasing peanut butters, mayonnaise, salad dressings, chips, nachos and other sauces and snacks. Most pre-baked goods use hydrogenated fats, as well as unhealthy white flour and sugar. Making your own is ideal, or purchase those made with whole grains, natural sweeteners and healthy fats only.” (page 119, 121, 123 Eat Away Illness ).
Do yourself a favor, eat and enjoy good fats! Your body will love you for it. If you want an overall assessment of your nutritional deficiencies and/or other concerns, feel free to call and book an appointment.
After all the media hype, are you surprised to hear carbs are essential? Read on….
Carbs are a source of energy, the main source of blood glucose and a major fuel for all of the body’s cells. Carbs are essential to fighting infection, maintaining health and growth of bones, skin, nails, cartilage and tendons, and important in normal metabolism of fats. Carbs are our source of dietary fiber, of great value in helping balance blood sugar, necessary to regulate gastrointestinal transit time and facilitate efficient elimination. (Eat Away Illness p.67)
The trick is to learn to use whole, nutrient dense carbs, no small feat considering the thousands of refined, processed, and ready to eat products out there just waiting to make our life easier, and our symptoms worse!
55 to 150 grams of carbs is the recommended daily intake and the minimum required per day is 35 grams. A guideline for one serving is equal to one small slice of bread or one half cup cooked cereal, rice or pasta. Important to remember is that the recommended daily allowance of fiber is 25 to 30 grams for women and 38 grams for men. Reading the nutrition label on products gives you the total carbs, but does NOT give you the value in terms of nutrient dense whole food versus junk food.
Check out this awesome cereal made with whole grains, nuts and seeds. As you will see, this product ensures intake of all of the amino acids as well will the addition of eggs. (remember last week’s post on the importance of Macronutrient Protein.) Recipe below.
Simple carbohydrates are simple sugars, for example fructose, sucrose, lactose, honey and molasses. Fruits and berries are composed of mainly simple carbohydrates. Complex carbohydrates contain fiber and starch and are found in veggies, whole grains, nuts, seeds, peas, and legumes. Refined carbohydrates are usually complex carbohydrates that have had much of their nutrition removed and often have undesirable ingredients added, for example most flours, baked goods, desserts and snacks. (Eat Away Illness p. 67)
Learning to purchase, store and cook with ingredients in their primary state is easy, and well worth the effort which results in a tremendous opportunity for your body to heal. My healing manual Eat Away Illnesshas lists, charts, recipes, and ideas on getting healthy carbs and fiber into your dietary program. See http://www.healingwithnutrition.ca to order or download.
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 unsweetened coconut shreds
cinnamon to taste
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.
Did you know the liver is the only organ that regenerates itself? Well let’s get started!!
More and more people are being diagnosed with NAFLD, a condition most people have never heard of, yet many people have it and may not even know it. It stands for non-alcoholic fatty liver disease. Read on.
One of the best foods for the liver is beets, so here is my video on the easiest recipe ever, Shredded Beets!
Fat accumulates in the liver, causing inflammation, and a host of other issues. It can create insulin resistance and pre-diabetes. You may not notice any symptoms, or you may have fatigue and general malaise. Although you may think excess fat in the diet is the cause, this is usually not the case, in that most often sugar and white flours are the culprits. The next time you have blood tests ordered, ask your doctor to test for fatty liver disease. Once you know, you have a whole arsenal of remedies available to you. Diet, a few specific supplements, and lifestyle changes will get you back on the road to health. Please call me if you need help and/or support for this process. As well, as soon as we are able to resume my Cookin’ in the Country workshops, I will present on this topic.
If you shred a large amount of beets, as suggested in the video, try the raw Beet Salad on page 66 of Eat Away Illness, a favorite.
This simple to make Bean and Rice Medley is nutrient dense and includes good quality protein, complex carbohydrates and lots of veggies…..
Did you know that combining whole legumes such as garbanzos and whole grains like brown rice complete the amino acid balance for a good quality protein? Meaning, it replaces animal proteins such as eggs, meat, poultry, and fish. (if you wish to learn more or refresh your memory on this information, see Eat Away Illness, under Healthy Eating 101, page 29. If you do not have this book, you may download it from my website in pdf form, or order it.)
In this recipe you may use whichever legume you prefer, and whichever whole grain you prefer, enabling you to make many different variations on the theme. Choose many different veggies each time; choose different condiments for different flavors. This dish reheats nicely if you make enough for two days. I like to use it when I am accumulating a lot of veggies in the fridge. Be brave! Try it for breakfast!!
One of the time saving tips I often use is to cook whole grain brown rice, wild rice, and several different kinds of beans, separately, and freeze them on cookie sheets, then place in sealed container in freezer, ready for quick meals of all kinds. Brown rice takes 45 minutes to cook, wild rice 60 minutes, and dried legumes about 1 1/2 hours, so take one day when you are home and prep all of this ahead of time, for month long time savers.
Cooking dried legumes is in itself another topic, so for now check the instructions on page 423 in Eat Away Illness, to make four separate kinds of beans at once.
I don’t know about you, but this cold weather is getting me into the kitchen, often, so I like to have lots of healthy choices available. Try to avoid comforting yourself with the many recipes using white sugar and white flour. Check past blog entries for some new ideas on tasty alternatives.
Sooooo good on a cold day with hot soup! Replace bread or crackers with this healthier choice. I also like them reheated and spread with egg salad for breakfast. If you have leftover mashed potatoes, freeze them until you have the desired amount, and then Voila! quick muffins!
A big thank you to my friend Alandra who gave me the original version years ago; I recently had to unearth it, no easy task, but you know, Covid and all…….. looking for and at recipes has become a national pastime.
2 tbsp. Butter, mashed into
5 cups cooked potatoes (clean well and leave skins on)
2 additional tbsp. Butter
2 cups chopped mushrooms (I used re-hydrated mushrooms)
¾ cup chopped green onions ( I used re-hydrated green onions)
1 clove, garlic, minced, or more to taste
¾ cup whole wheat pastry flour (or whole grain flour of choice)
4 organic eggs, lightly beaten
4 tsp. Baking powder
1 tsp. Unrefined sea salt
dash cayenne pepper.
1. Cook onions, mushrooms and garlic in 2 tbsp. Butter until liquid is evaporated.
2. Add to the potato and butter mixture along with the rest of the ingredients and mix until smooth.
3. Preheat oven to 375 F.
4. Oil muffin tins and fill with mixture. Makes about 20.
5. Bake for 40 minutes or until toothpick emerges clean.
6. Cool on rack for 5 minutes before removing from pans with a sharp knife.
Note: May substitute grated carrots for part of the mushrooms. These muffins also freeze well.
This video shows us how to easily create this comfort food, using the whole potato, thereby including all of the nutrition in the skin, and adding squash to boost the vitamin A content. Cumin is the secret to the unique taste. From Eat Away Illness, page 140. Serve this to your friends and family!