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!



Preserve the Bounty: Dehydration and Fermentation. DATE CHANGED!

August 15, 2018

Make every bite count!

Join us for a relaxing day in the country.   Learn how to dehydrate many foods using a low temperature to ensure intact live enzymes. Dehydrating saves freezer and fridge storage space as well as being nutritious and easy to use. Fermenting foods make them more digestible and more nutritious, actually preventing disease.

What do you receive?
• Demonstration and samples
• Take home recipes
• Opportunity to ask questions in a caring cozy atmosphere
• Best selling healing manual Eat Away Illness($50 Value)
• Energy creating lunch

Investment: $115
For more information or to Register:  306-244-8890 or 306-997-9797
Old Borden Mennonite Church on Larson Road
September 21, 2018 10:00 – 4:00pm

Fermented Cukes2 (Custom)

Edited Map Nov. 2017

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.


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…


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)


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


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


  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!



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 )

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:  Join us for a fun day, filled with learning.  Please call for more info, or to connect with others to carpool.





Natural Weight Loss Workshop

March 16, 2018

Enjoy a relaxing day in the country with Registered Holistic Nutritionist
Paulette Millis. Learn the skills to have lasting weight loss without
“diets”! Enhance your energy and your creativity!

sunrise 2
In this full day workshop you will receive:

• knowledge to manage stress, and bring balance into your life.
• Information on how to stabilize cortisol levels and minimize weight gain.
• Learn the connection between balanced hormones and weight loss.
• Techniques that help manage thyroid, adrenal, and blood sugar issues naturally.
• Integrate Emotional Freedom Technique and greatly improve your ability to handle    your emotions and help balance your weight naturally.
• Enjoy lunch and two snacks created with hormone balancing foods!
• Best selling healing manual Eat Away Illness($50 Value)

Saturday April 21, 2018
10am – 4:30pm
Investment: $150
Old Mennonite Church, North of Borden
Register: 306-244-8890
Etransfer or cheque due upon registration

Edited Map Nov. 2017