Yum! Bounty of the garden!

Here are a couple of recipes……..

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

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 salt and process until the mixture is finely blended to the desired consistency.
3. Store in glass jars, and freeze if not using in three or four days.
4. 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

1. 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

1. Spread this mixture over the Saskatoons and bake at 350 F. for 30 – 40 minutes or until golden.

Saskatoon Berry Crisp

Enjoy gardening for great taste and healing!

Advertisement

Natural Christmas Cake! Yum!

Still time to make this special treat. The secret is to buy all nutrient dense ingredients, and Voila! good for you!!

Unsulfured dried fruits

Natural Slivered Almonds

Fresh ground organic spelt flour

Parchment paper prep

Ready to bake.

Cooling before removing from pans.

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

1. Mix flour with baking powder and salt in a bowl.
2. In a large bowl, combine 3 cups of chopped dried, soaked, and drained fruit, and almonds.
3. Add the flour mixture to the fruit, mix well and set aside.
4. In a separate bowl, cream butter or ghee with honey, then beat in the eggs one at a time.
5. 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.
6. Add the lemon juice and rind, whiskey if using, and vanilla to the butter mixture, then stir into the flour fruit mixture.
7. Spoon the cake batter into two 9 x 5 loaf pans that have been oiled and lined with parchment paper.
8. Bake at 275 F. for at least 2 hours, until the top is lightly browned and a toothpick comes out clean.
9. Cool thoroughly on a rack.
10. Remove from pans, and leave the parchment paper on.
11. Wrap tightly in cheesecloth, or wax paper, and store in a sealed plastic bag or container.
12. 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.

In good health,

Paulette.

Christmas Sale!

Now is the time to build your health….

Half Price sale on best seller healing manual EAT AWAY ILLNESS as well as half price on What Your Doctor Doesn’t Tell You About Food, Book 1, 2, and 3, and Cook Your Way to Health.

Everything has slowed down here, including getting these books out there to help people when they need them the most! Covid has certainly changed all of our lives, and in many caused Covid Spread! I encourage you to take this time to rebuild your body from the inside out, build your immunity, and reduce inflammation.

Eat Away Illness is half theory and half recipes. Everything you need to know to increase your vitality, get rid of many symptoms, get the skinny on the amount of proteins, carbs and fats needed, pump up the thyroid, balance hormones, get a leg up on improving or eliminating autoimmune, and much more. The recipes are gluten and dairy free for the most part, and all whole foods; no white flour or sugar. This book retails for $47.50 plus tax, and now you can take it home for $25!

Cook Your Way to Health and the three What our Doctor Doesn’t Tell You are half price as well, retailing for $20 plus tax and on sale for $10! These handy little books (about 200 pages) make great stocking stuffers.

For more information about these books, see http://www.healingwithnutrition.ca.

You will notice on my website that there are also quilts for sale! Yup. You could give the gift of a cozy quilt to that special someone.

As you know I live an hour from the city, so the books will be available for pickup in the city; or if you choose mailing, postage will apply.

Blessings for a healthy and peaceful Christmas season!

Paulette.

Heal the Heart with Fun and Food!

Well it seems this cold weather has altered many a life.   I have had to move the date from February to March 9th!  February was Valentines and Heart month, but it was not to be….  Please call to save your spot; etransfers appreciated.

 

CASHEW LOAF! OLD IS NEW….

Well it seems a lot of people are again making this Cashew Loaf recipe.   It was published in my first book Cook Your Way to Health, and I used it a lot in my work with gluten-free clients.  Now it seems it is KETO!! The new diet craze!  I will be discussing the pros and cons of the Keto diet at my workshop on March 9th on Heart Health, but meanwhile, here is the recipe.   It is great cold, toasted, or with your choice of spreads.

Cashew Cheese Loaf

This wonderfully easy to make loaf is loaded with protein and good fats, and makes a satisfying breakfast or snack.

2 1/2 cups ground raw cashew pieces (may use almonds)  (I grind these in my Nutri Bullet just prior to mixing)

1/4 cup soft butter, ghee or coconut oil

1 cup grated cheese of choice (goat Feta is tangy; as is old Cheddar, Goat cheddar is great)

1 tsp. baking soda

3 eggs, slightly beaten

1.  Heat oven to 350 F.
2. Mix butter or coconut oil with nut flour and cheese.
3. Add eggs and baking soda.
4. Pour into parchment lined 4″ x 8″ loaf pan.
5. Bake about 1 hour, or until top is nicely browned.
6. Remove with parchment from pan and cool on wire rack.

I like this loaf toasted with the Jack Cheese as a spread.  Or try Lemon Curd.  Both of these recipes are in Cook Your Way to Health as well, now available as a download on my website for $7.99 if you don’t already have it.

Note:  Remember to purchase raw nuts from a fridge at your health food store, and store them in the freezer or fridge until use to preserve the quality of the unsaturated fat.

Enjoy!

Paulette.

 

Healing Depression Naturally Thank You!

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.

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.

Preserve the Bounty Workshop Date Change!

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???

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.

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!

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!

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

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.

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

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 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/