Healing Depression Naturally Thank You!

September 17, 2018

What a great event yesterday at the Farmer’s Market in Saskatoon!  Thank you to Betty Forbes with her Seabuckthorn berries for sponsoring me to do this presentation.  I was also treated to the Chef’s lunch – very good!

We discussed many areas of opportunity to make changes in our diet and our lives, to enable us to have a more vibrant, energetic life without symptoms of depression.   We looked at gut health, thyroid and adrenal dysfunction, amino acids tyrosine and tryptophan and their role in depression, to name a few.  We also experienced an elixor made with superfoods.   Thanks to Wally’s Market Garden for donating fresh herbs for the healing teas used in this smoothie, and Betty for the seabuckthorn berries.Healing Depression Sept. 18 6

Thank you to all who attended, and particularly BJ who assisted with draws, making elixor, and packing up!  Due to this response I am considering doing a 2 day Healing With Depression retreat here in Heartwood House, complete with therapies and organic meals. Please email or call if you are interested.

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Preserve the Bounty Workshop Date Change!

August 20, 2018

It seems everyone is busy with harvest and holidays and this has meant a change in date for the  workshop on Fermenting and Dehydrating.  (see last post for details)

Please join us on September 21, 2018 at 10:00a.m. for a fun filled day of preserving our food in a healthy and easy way.

Hope to see you!

Paulette.


Who doesn’t like pizza???

March 29, 2018

Many people are gluten sensitive so do not wish to eat the wheat crust.   Many people choose not to eat the processed meats usually found on pizzas.  Lots of people would like to get their veggies right on their slice of pizza.  Well how about trying this awesome recipe that is healthy, gluten-free, preservative and additive free and covers two of the macro nutrients in one slice!  If you use cheese, then the third macro nutrient – fat – is present as well.  Good quality protein, complex carbs, and if you add cheese and/or a slice of avocado – Bingo!   the necessary nutrient of fat is added to your meal.

Quinoa Pizza Crust4 (Custom)

Pizza with Quinoa Crust

I used my homemade canned Zucchini Tomato Salsa, and organic ground turkey.  Yummy!  A great gluten-free whole grain crust, nutritionally enhanced  by grinding  the whole quinoa fresh instead of using quinoa flour.  I liked this crust so much I’m devising other toppings, including a fruit/dessert one. (Thanks to Karen Toews for this recipe!  I’ve changed it slightly.  For her blog see http://www.realfoodmatters.com )

CRUST:  3/4 cup quinoa, covered by 1″ of water and soaked for 6 – 8 hours or overnight in fridge.

1/2 tsp. baking powder (gluten-free if desired)

1/2 tsp. unrefined salt

1/4 cup water

TOPPINGS:  1/2 cup salsa or more as desired (or seasoned tomato sauce)

thinly sliced zucchini, red peppers, onions, and tomatoes

1 cup shredded Feta cheese ( or cheese of choice if diet allows)

chopped fresh herbs of choice (oregano, basil, thyme, garlic chives, rosemary etc.)

fresh ground pepper  and/or hot pepper flakes to taste

ground organic turkey or bison or cooked black beans

  1. Preheat oven to 425 degrees F. Line a pizza pan, a cookie sheet, or a large pie pan with parchment paper.  Drizzle about 1 tbsp. of olive oil in center, and spread it around with your hands until parchment is evenly coated.
  2. Thoroughly rinse quinoa, then add to a blender or a large Magic Bullet. Add baking powder, salt and water and blend on high until smooth and creamy.   This should resemble a thick pancake batter.
  3. Pour batter into prepared pan and spread to desired thickness. I used a 12 x 15 pan and made an oval that covered about 2/3 of the pan.
  4. Bake for 15 minutes, remove from oven, flip crust and return to oven and bake for another 10 – 12 minutes until browned and edges are crispy.
  5. Top with the salsa or sauce and other toppings, ending with the cheese. Bake for another 12 – 14 minutes until cheese has melted and started to brown.
  6. Remove and let cool for a few minutes in the pan. You may transfer it to a cutting board and slice if it makes it that long!  I was eating it out of the pan for my evening meal, and then I had leftovers for breakfast!   Yum!

Quinoa Pizza Crust7 (Custom)

Quinoa Pizza Crust9 (Custom)

I like to serve homemade pickled beets made with honey and apple cider vinegar with this pizza, for nutrition and great color.

 

REMEMBER!  Breakfasts to Balance Your Hormones Cookin’ in the Country day is April 8, 2018.  Check it out here:  https://eatawayillnessbulletins.wordpress.com/2018/03/16/restore-your-health-2/  Join us for a fun day, filled with learning.  Please call for more info, or to connect with others to carpool.

Blessings,

Paulette.

 

 


Strawberry Chia….ummmmm!

February 24, 2018

I love making things that are super healthy and taste like decadent Milkshakes!!!   Here is my latest concoction.  By using my homemade Almond Milk made with plain coconut water, I have eliminated the need for any added sweetener.  Another bonus is the nutrition, and we know this milk is loaded with calcium and the coconut water helps balance electrolytes.  According to research, the chia seed is a better quality protein than soy, so enjoy this yummy treat feeling good about your choices.  A friend, Marion, posted a chia chocolate recipe for Valentines Day, and in it she blended the fruit with a milk for the liquid base.  Why didn’t I think of that???  Thanks Marion!  This opens up a whole new range of recipes made with chia.  Watch the Wholife magazine in March as it will contain my Chia article.

Strawberry Chia

Strawberry Chia 2 (Custom)

Serves 1.   Double and have ready-made breakfasts for two days.

1/2 cup milk.   I like to use my homemade Almond Milk made with coconut water for an increased nutrient value.   This also eliminates the need for any sweetener.
1/2 cup sliced fresh or frozen organic strawberries
1 tsp. Organic vanilla
2 tbsp. Chia seeds ( or more if a more gel like consistency is desired)
Optional:  1 drop stevia

1.  Blend all ingredients except chia seeds in Magic Bullet or blender.
2.  Measure liquid into serving bowl,  and add more milk to measure 1 cup.
3.  Add chia seeds and store to combine.
4.  Let sit for five minutes and stir again.
5.  Cover and refrigerate overnight or until chia is thickened.
6.  Add more sliced strawberries and serve.

Almond Milk (Custom)

Homemade Almond Milk.

Tomorrow is my Cookin’ in the Country day and we are making condiments, sauces, and dips with no preservatives, additives etc.  Easy to make raw salsa, homemade mustard, high quality protein hollandaise, noodle bowl sauces, and more!   There are two spots left if you want to join us.  Please call 306-244-8890 to reserve a space.

In good health,

Paulette.

 


Quick Energizing Drink, and Carbohydrate Class

January 21, 2018

Make this quick drink for that lull in the afternoon when your energy starts to fade and you start craving unhealthy stuff!   Simply place a piece of watermelon ( or 2 frozen blended watermelon cubes), 1 tsp. dehydrated beet powder, or a small piece of fresh beet, 1 cup of coconut water, 1 tsp. organic lime juice, and a stalk of celery or 3″ piece of cucumber and blend.   My Nutri Bullet does this job in less than a minute.  Drink up!

Watermelon Beet Drink2

Watermelon Beet Drink

 

There are a couple of spots left in the Carbohydrates:   The Real Story  cooking day coming up this Sunday January 28th.  Join us for a day of fun and tasting, includes lunch.  See  the last blog post or click here for the poster: https://eatawayillnessbulletins.wordpress.com/2018/01/10/515/