- Fresh Turmeric Root
- High-Proof Vodka
Once the chickpeas have sprouted, you can use them as you would any dry bean. Cooking time will be less for soaked and sprouted grains and beans; be aware and do not overcook.
Place chickpeas in a pot with water. Bring to boil, covered and simmer on lowest setting until soft, approximately 3o minutes. Remove from heat and drain any extra water left in the pot. Add cooked chickpeas, lemon juice, tahini, olive oil, and garlic to a food processor or blender. Blend until smooth. You may need to add some water to the mixture if it is too thick. Add salt to taste. Play around with other spices including cayenne, smoked paprika, or roasted red pepper to find your favorite combination! Store in a glass container in the fridge.
Why soak and sprout? Soaking and sprouting grains and beans helps to remove enzyme inhibitors, allows the body to digest the food easier and assimilate more nutrients.
I always have some sort of real food book hanging out by my bed stand, in my oversized purse (found a boot in there last week..!!), or on the passenger seat in my car (you know, for educational red lights).
My reads this week:
Diet Recovery by Matt Stone: Interesting view on why following a perfect diet, if it stresses you out, is not necessarily the healthful way to go. He talks about how to raise metabolism and get over strict guidelines.
Your Personal Paleo Code by Chris Kresser: It is a big one! (394 pages!). With 21 chapters, Kresser writes about everything from how to reset your body, clean up your gut, and when/how to introduce potentially problematic foods.
Wise Traditions by the Weston A. Price Foundation: This quarterly publication rocks! I have been a member for 4 years and still can not wait to get this in the mail! Part nerdy science part traditional food/farm celebration, it is a must for keeping up with the newest info on the oldest practices. Also, check out Nourishing Traditions, if you don’t own it!
What are you reading? Share it on here in the comments or on facebook!
Supplements are often a subject of confusion for many folks. It can seem difficult to trust that a bottle sitting at the health-food store will hold up to its claims or be the right fit for a specific need or ailment. I often look to what I call Real Food Supplements to boost my health or support my body in times of need. Bone broth is a common example that I use for added minerals, gut healing, or overall immune health (find my blog post here).
Another Real Food supplement I use and recommend is Fermented Cod Liver Oil & Butter blend made by Green Pasture. As researched by Dr. Weston A. Price, this food item was commonly used by traditional cultures to maintain and support health.
Benefits of Fermented Cod Liver Oil/ Butter Blend:
I recently started using the Cinnamon Tingle flavor and have not had any issues with the taste. If you are extremely sensitive to fishy flavors, you can mask it in a smoothie, applesauce, or other appropriate food item.
As with any supplement or diet plan, monitor results and track progress. I recommend using this in addition to a foundation of whole and nutrient-dense foods.
People often ask me how I got interested in cooking, farming, and natural health.
My answer is usually:
well… I spent a lot of time sewing and listening to (pop) punk music growing up.
For me, it seemed obvious to transfer my enjoyment of the DIY culture from a hobby to a passion and lifestyle plan. I wasn’t going to let someone else tell me how to keep my body healthy or where I should buy my food.
My new punk rock hero became: a farmer.
In my quest to feel good and increase my food knowledge, I turned my kitchen into a laboratory, worked on some kick-ass organic farms, and mimicked those whose food and farming skills I admired. And guess what? The more I learned, the more I found out I didn’t know! Beautiful how that works out.
Interested in getting into the DIY food scene? Follow these simple steps:
Questions or comments? Post ’em here or on my Facebook page.
Yeast overgrowth is often over-looked as a cause of many health ailments. While we need and will always have a collection of yeast and bacteria throughout our bodies and gut, an abundance of the bad can leave you with a myriad of symptoms.
Common signs of yeast overgrowth:
What I have found best for dealing with yeast is:
Try these tips for 6-8 weeks and note any changes in your body. If yeast is the issue, you will definitely notice a difference. It is important to take time to relax, surround yourself with healthy food options, and be aware that a healing or detox reaction may occur. This usually results in increased symptoms that subside after a few days.
I am currently starting a yeast cleanse and will update with any changes, suggestions, or issues I hit along the way. Feel free to contact me with any questions and good luck!
Being a server is a job many have had as a temporary position, for additional income, or for a long-term occupation. As with any profession, there are difficulties and enjoyment that come with working at a restaurant.
Over the years, I have had different service sector gigs ranging from bartending to waitressing to food demo-ing. In all these positions, I personally struggled with the lack of breaks for meals and a hectic and unpredictable workday. Being a health conscious and food-sensitive individual, I developed these tips to help any server get through their day.
Using these tips during a serving shift will ensure that you feel healthy, well nourished, and energized.
As scary and freaky as this may sound, it is true: I eat bones….or at least chew on them. According to The Whole-Food Guide to Strong Bones: A Holistic Approach by Annemarie Colbin, the chewing on and consuming of bones is a traditional practice.
Why I Eat Bones:
Ways to Utilize Bones:
Vegetarian sources of Minerals:
Just in time for Halloween, freak out your friends and nourish your body.
I spent a lot of energy HATING the industrialized meat system.
I HATED it so much that I refused to eat any meat or meat products at all.
I HATED it so much that I criticized others who ate meat and disregarded my own nutritional needs.
So I protested! With a lot of processed granola! And Soy milk! And a big BLOATED belly! (Need digestive help? Click here!)
Until one day, I felt ill enough to think outside the CAFO (Concentrated Animal Feeding Operation) and searched for a better option.
And what I found was a world of compassionate farmers creating a better food system. Welcome to the world of local, organic animal farms!
For me, it all started to make sense. After much thought, I decided I wasn’t personally against the act of eating animal flesh and products, but I was against the horrible system that is common in our society. As I began to consume more local and organic meat products, I felt more connected to the animal, respected its life and wanted to make the most out of the offering. This inspired me to make bone broth, cook organs meats, and waste nothing.
At this time, I started to build my body back up and began the beautiful adventure of working on organic farms across the country including Breakneck Acres, Rootstown Organic Farm, Homeadow Song Farm, and Sleeping Frog Farms. Not only did I get to work with the animals, I began to understand their great importance on a diverse, organic farm.
I never took that much time to think about the factory my processed faux meat patty had come from and exactly how it was transported to my dinner plate.
I commonly get asked what the best way to source meat is. Below are some tips that I use to find healthy, humane sources wherever I am.
How to Choose Humane Meat, Beginners Tips:
In a perfect world, we would all have chickens scratching through our backyards supplying endless omelettes, a neighborhood dairy cow for all the raw cream we need, and a few pigs to help with our food scraps and provide holiday ham. At least that is my farm-y tale. Until then, support local, grow what you can, and eat with gratitude.