All posts filed under: Nutrition

A ‘radical’ response to getting sick

It’s fall. In Oregon this means that the rains come back and it gets cold, grey and windy out. And for many people it means getting sick. Runny nose, stuffy head, coughing, upset stomach, fatigue, fever, chills and aches, … all that good stuff. And then we say to ourselves: ” Why am I sick again? What did I do wrong? I hate being sick! How do I get out of here as quickly as possible?” Wait! Slow down! Before you reach for that bottle of NyQuil or other pharmaceutical designed to suppress your symptoms so you can go back to work, consider another perspective. Your body is transitioning from summer to winter. Everything is changing: warm to cold, dry to wet, outside to inside, lots of fun in the sun to busy work. Your body needs some time to adjust. Your gut bacteria has to change to meet the fall foods. Your mucus membranes and lymphatic system have to gear up for a different range of bacteria and viruses. Your body temperature and fat …

Delicious fermented beets

I’m enjoying the fruits of my labor, pickled beets from the first episode of Fermentation Fun. They are a totally delicious accompaniment to my lunch of lamb stew. It was so delightful to present these simple ferments at People’s Food Coop last month. For those of you who missed the class or lost the recipes, read on. Both pickled beets and beet kvass allow you to enjoy and easily digest the many benefits of beets. These include nutrients such as iron, potassium, fiber, folate and antioxidants. Then there is boron which helps build bones, elevates, testosterone and improves blood flow, contributing to the use of beets as an aphrodisiac. Not to forget, sodium nitrate which is credited with allowing you to exercise for 15% longer and helping some British athletes win in the 2012 Olympics, according to Jo Robins in Eating on the Wild Side: The Missing Link to Optimum Health These lacto fermented foods will provide your gut lining with a fresh batch of live, digestion enhancing bacteria. Eat fermented foods with every meal! …

kale salad

Marinated Kale Salad

I’m told I make the best kale salad. It must be true, because even my nine year old daughter begs to eat it on a regular basis. Fortunately she loves to mix the marinade while I chop the kale. Kale is very nutritious, filled with minerals such as calcium and iron and marinating it is a wonderful way to enjoy it raw. The oil, salt and acid break up the fibrous leaves and make the rich minerals more absorbable and quite delicious. Ingredients: 1- 2 bunches of fresh Kale (any kind will do, shown here is Lacinato or Dino kale) 1 lemon 1 Tbs Miso ( I use chick pea rather than soy) 1/2 cup cold pressed Olive Oil 1/4 cup Apple Cider Vinegar 1 Tbs Juliano’s Spice Chutney (from Raw: The Uncook Book: New Vegetarian Food for Life) you can also use hot pepper sesame oil or a pinch or your favorite masala mix 2 tsp Sea Salt 1/2 cup Hijiki Seaweed 1 Ripe Red Bell Pepper (carrots are great here too)

Teff and buckwheat gluten-free sourdough pancakes

It’s been too long since I’ve posted any beautiful food here. Today I’m having these amazing pancakes with cashew butter, homemade yogurt, blueberries and Borage blossom infused honey from my bees. Wow! If you’re curious to know my elaborate journey of making these pancakes, read on. My daughter insisted that I write out a recipe because she said these pancakes are amazing and I should make them again. There are no exact measurements, because I just mix things up until it is a good bubbly, barely pourable batter. It all started with sprouting buckwheat earlier this week.  I ended up cooking it together with teff grain to make a breakfast porridge. We added in dried currants that got wonderfully plumb in the boiling process. It was delicious, but we didn’t eat it all. So I tossed it into my gluten free sourdough starter and let it ferment overnight. In the morning I added three eggs, some homemade kefir, baking soda,  salt and vanilla extract to finish it up. Fried in butter, we decided that was …

Gluten Free Sourdough Starter

When I started eating grains again I wanted to eat the ones that were most easy for me to digest. One way to make grains more digestible is to ferment them first. My favorite way to ferment them is with a sourdough starter. The best starters are those that have been around for a while and have collected wild yeasts out of the air. They tend to be the most robust, because they have a large variety of yeasts. If you have a friend who’s been making sourdough bread for some time you can always get a little to start yours. But since I like mine to be completely gluten free I make it myself. It is really quite simple. Take a clean quart sized mason jar 1 cup of flour of your choice (my favorites are buckwheat, teff, millet, rice, gf oat, blue corn) 1 cup of warm filtered or spring water a hand full of blueberries, a couple plumbs or other fruit that has the white powdery yeast on the outside or a …

Nourishment – Rebuild your Relationship with Food

I am excited to announce my new class about food. I am offering it twice in Portland, OR.  Stay tuned for a teleseminar later this summer in anticipation the  “Feeding Your Whole Self” seminar this fall. Nourishment Rebuild your Relationship with Food An evening of exploring and deepening your connection with what you eat and all that feeds you Get in touch with your body and it’s inner wisdom to guide your food choices Discover how to make simple changes to your diet that reduce symptoms of food intolerance or allergies, provide consistent energy, leave you feeling great! Begin to Navigate the Jungle of diets, recipes, food fads to find what actually works for you, your life and your family. 6:30 pm – Mon Sept 9th – $9 Third Way Chiropractic – 1620 SE Ankeny St, Portland OR   Whole foods have been my passion for two decades. My journey with food intolerances has taken me through Vegan, Raw Food and Macrobiotics to Fermentation, Food Elimination, Nourishing Traditions, Paleo and GAPS. What we eat is a …

Breakfast of Champions

Breakfast of Champions: Ever wonder what to have for breakfast when you can’t have gluten, sugar, nuts or milk products? Try this Sautéed Veggies – onion, bell pepper, collards. Rainbow of veggies for vitamins and minerals. Sweet Potato Disks – baked and then lightly fried. A little carbs to start the day. Scrambled Eggs – 3 eggs for a nice 21 g of protein. All in Cold Pressed Olive Oil – Healthy fats for long lasting energy.

Welcome back, Cat

Life has been an incredible journey through uncharted territory these past few weeks. I can’t really begin to explain the experience of meditating with Swami Kaleshwar‘s energy and long time students for the Guru Purnima celebration last week. Suffice it to say that I’ll be digesting it for a while. Perhaps someday I’ll have something good to write about it. In a strange twist of life I am stuck at home doing just that as I fell ice skating on Sunday. I hit my head and dislocated my right shoulder. So now I am at home resting, healing and eating and catching up on my herb school homework. For breakfast I had this lovely gyro lamb patty, from New Season’s market. It’s on a bed of thinly sliced sautéed collards with a side of onion, carrot and burdock, a fried egg and a scoop of beet/ cabbage kraut. I washed it all down with a nice glass of duck broth. Yum, yum. For lunch I had a salad with garden greens and flowers. Being careful …

Food Journal, 6.22

7 am up. Decided to skip exercise and meditate and clean my house. That seemed like the most important thing to start my day with. 7:30 1 cup salmon broth, super yummy. The whole skeleton, skin, head, fins of a salmon I grilled a few weeks back and had been saving in the freezer. It sat for 36 hours in the crockpot with filetered water and 1 tsp of salt. Following the perpetual broth recipe. Good BM. 8:00 asparagus, burdock, onion, cabbage hash with salmon, avocado and kraut. 1/2 cup kombucha Water 11:15 starving! 1 hard boiled egg, 1 cup of broth, some nibbles of veggies as I made lunch and salads for later. I’ll be in school all weekend so I’m trying to plan ahead. 12:30 broiled salmon with kale and cauliflower faux mashed potatoes, beet kraut. 1/2 cup water kefir 3:00 hungry in class, 1 cup broth 3:45 cauliflower and turnip soup. Salmon broth, cauliflower, turnips and roasted garlic blended with a little salt and pepper, shredded carrots and green onion. Super yummy! …

Food Journal, 6.20

6:45 woke up, almost exactly eight hours after I turned off the light. Feeling good and refreshed. 8:15 Breakfast: smoked salmon, avocado, cucumber, jicama, spinach. 2 cups broth, 3 oz kombucha. 9:00 nice, big type 4 bowel movement. Poop update : I looked back over the past few weeks. Mostly my bowel movements where still type 1 (small, hard balls) but several times a day. But there have been a number of type 4 (large, well formed) stools. The fist one on 6.5 then 6 days later, then 5 days later, then 3 days later. This is a huge improvement. In the past year I had maybe one of those a month. And I haven’t taken any psyllium or cascara in quite a while now. Seems like dandelion and burdock and whatever shifted in me energetically is working. Letting go is happening, but not how I imagined. I am letting go of some hard feelings about things that happened in the past few years, but more importantly I am letting go of a lot of …