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Nourished Nuggets

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We are having an Easter egg decorating extravaganza in our house lately. We have blown out eggs and drawn on them, hardboiled eggs and dyed them, and now we are trying out a method that takes a bit more time but is well worth the effort. Using onion skins creates the most beautiful patterns on the eggs. I have dyed hard-boiled eggs with onion skins before and absolutely hated cracking them and destroying the beautiful marbelized eggshell. So this year I blew out the contents of the eggs and dyed the shells. This way I can enjoy my eggs for years to come. Yes, I am an Easter nerd! Here is how to make them:

Materials:

  • white eggs (you can either blow out the eggs out or boil them as is and get hard-boiled eggs out of the process)
  • red onion skins (try to keep them as big as…

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For all of you Paleo people who eat as many eggs as we do….get this handy little tool so you can save the egg shells to decorate for Easter!

Nourished Nuggets

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So, I picked up this handy little tool at a Ukrainian Egg decorating store about 5 years ago and we use it every year to blow out the eggs we decorate and hang on our egg-tree. This year our egg-tree is so full that we had to make egg holders for the leftover eggs. For anyone who has drilled holes in eggs and tried to blow out the contents with your mouth…and then experienced TMJ and ear pain (ouch!), this is the tool you have to pick up!

Here’s how it works…

  • Use the “drilling” tool to drill a hole in the egg (I didn’t take a picture of that part but its on the package photo). Only drill one hole
  • Use the “pumping” tool to pierce and blow out the egg contents through that hole. It basically creates a high pressure inside of the egg that forces the contents out…

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FREE online virtual health conference starts this weekend: the Healthy Life Summit

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healthy life summit

Have you ever wanted to go to a health conference, like Wise Traditions (for the Weston A. Price Foundation), or the Ancestral Health Symposium, but couldn’t afford to because of the high cost of travel?

Well, next week, you can get in on the biggest conference of the year, right in your own house!

Presentations by Joel Salatin, Sally Fallon, Chris Kresser, Donna Gates, Matt Stone, and 30 other healthy living experts are going to be streaming live as a part of The Healthy Life Summit 2013!

The Healthy Life Summit 2013: An Online Virtual Conference

Starting on March 24th, Village Green Network will be launching the Healthy Life Summit, which will run until Sunday, March 30th.

And you can attend the summit, and see all 35 presentations, completely FREE!

Check out the video below to get a preview of what it’ll be like:

Healthy Life Summit Preview Video

Who You’ll Hear

  • Joel Salatin, organic farmer, sustainable agriculture advocate, and author of Folks, This Ain’t Normal, on the industrial agriculture system and how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love
  • Sally Fallon, president of the Weston A. Price Foundation and author of Nourishing Traditions and The Nourishing Traditions Book of Baby and Child Care, on feeding babies and children for optimal health, and navigating the health decisions related to pregnancy and child rearing
  • Chris Kresser, L.Ac, health practitioner and author, on the effects of chrono-disruption, or how artificial light impairs your body’s natural hormonal rhythm and sleep cycles
  • Emily Bartlett, L.Ac, on how to heal eczema from the inside out, and why most conventional eczema treatments can cause more harm than good
  • Matt Stone, author and health researcher, on metabolism and stress, and how to use simple nutritional tools to boost your metabolism and improve your health
  • Birke Baehr, 14-year-old speaker, author, and future organic farmer, on what’s wrong with our food supply & why you should be very concerned; plus what you can do to impact change in your community & in future generations

Plus, 29 other healthy living experts!

What You’ll Learn

  • How low-fat diets cause infertility, how proper nutrition eliminate morning sickness, varicose veins & stretch marks, & what to eat to prevent ear infections, allergies and autism
  • The health and environmental hazards of genetic engineering, and how you can avoid being a lab rat in the global science experiment that is GMOs
  • Why most of us are deficient in magnesium, and how that can cause diabetes, high blood pressure, osteoporosis, insomnia, chronic pain, PMS, kidney stones, migraines, and obesity; plus the best ways to supplement this critical nutrient
  • Why American farms are under attack, how the government is involved, and what you can do about it
  • How lead, mold, semi-volatile organic compounds, EMFs, and other hazardous contaminants are found in your couch, your carpet, and in your cell phone, and how to get the toxins out
  • The secrets to saving time and money in the kitchen, and how to get your whole family to eat wholesome, nutritious food
  • Why the recommendation for 30 minutes of exercise per day is flawed, and how to reduce and even eliminate chronic pain and lose weight with simple exercises
  • How a new and innovative development in alternative medicine can widen the palate and cure snoring, sleep apnea, TMJ, back and neck pain, depression, and facial abnormalities

This is just a tiny sampling of all the information you’ll find at the summit. There’s so much more to learn!

How to Attend the Summit for Free

The summit begins this Sunday, March 24th, and each day, five presentations will be streaming live on the summit website.

You can watch each presentation for FREE, but—they will only be available on the summit site for24 hours. After that, the presentations for that day will be taken down, and another five new presentations will be shown for the next 24 hours. That’s how the summit will go each day until it ends on Sunday, March 30th.

To be able to catch the presentations live the week of the summit for free, you need to register to attend.

Click here to register for the summit FREE.

You’ll get an email with all the details on how to watch the summit presentations after you register.

Even though the summit is free to watch online, if you miss out on a presentation you want to see after the 24 hours is up, you miss out. And you don’t want that to happen. So in case you don’t have 5 spare hours each day to watch all the presentations next week (haha—who does?!), you can order the whole summit as a package to download and own yourself, so you can come back to it whenever you want.

The package includes the entire 7-day conference and all 35 presentations—that’s 35 audio recordings (over 36 hours’ worth), plus 35 video slideshows. When you pre-order the summit package, it’ll be all available for you to download immediately on Sunday, the 24th.

HLS

Then, since you own the whole package, you can download everything onto your computer, your phone, your iPad or tablet, or your iPod so you can listen in your car, around the house, or while working out. You could even hook it up to your TV so you can watch it on a big screen! In your sweats. Instead of paying for a flight and hotel to go to a conference like this!

But—if you want to save 75% on the price of the download package, you have to hurry and order on or before this Saturday, March 23rd. After that, on Sunday the 24th, the price will be going up to $79, and then up to $199 after the summit ends.

You would have to spend at least $500 to see all these speakers at a normal conference. Between the cost of the ticket, airfare and hotel room, plus taking time off work and a babysitter? Yeah, I’m gonna use the latest pop culture cliché on this one—ain’t NOBODY got time (or money) for THAT!

That’s what makes this such a great deal. Especially if you hurry and order the Healthy Life Summit package now, because you’ll pay only $49—that’s 75% off!

If you want to save, you have to pre-order the Summit Download Package now before March 23rd at midnight, when the price increases. It will NOT be this cheap again. 

There’s a 30-day, no-questions-asked money back guarantee, so there’s no risk to you when you buy the package. If you’re not happy with it for any reason, you can simply send an email and request a refund.

You don’t want to miss out on this deal! Click here to pre-order the Summit Download Package for 75% off the full price.

See you at the Summit!

Coconut butter, how do I love thee

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I am IN LOVE with coconut butter. It was my crutch when I was dying for sweets during the “21 Day Sugar Detox” (see sidebar for more information). Well, recently I stumbled upon a new product and I think I am in LOVE! Nikki’s Coconut Butter comes in a variety of flavors and I don’t even know where to begin. Just read the labels and you will see that this company has created something amazing! Vanilla.Cake.Batter….’nuff said!

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Nourished Nuggets

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I am not a fan of fluoride and even the dentist doesn’t recommend brushing baby’s teeth with fluoridated toothpaste when they are very little. We don’t use fluoride at all in our house and we even make our own toothpaste. My 18 month old swallows everything so we decided that he needs his own toothpaste that is completely safe if swallowed, and yet effective against bacteria in his mouth. Coconut oilprevents tooth decay and is totally safe for baby. Tada, Andrew’s new “toothpaste” was born. We upcycled an old gum container to store his toothpaste in so it would fit nicely in our medicine cabinet. HERE is the brush we use.

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Homemade toothpaste

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After reading this article on what really is in our toothpaste and how harmful it is (even though we have been using Tom’s brand for years) I decided it was time to start making my own toothpaste and tooth powder. I’ve had a few recipes stashed away for a while and had even purchased the ingredients. What was holding me back?! Well, I finally made some and we are totally thrilled with the results. Here is how I made it, from a recipe by the Wellness Mama that I adapted a bit. Bonus: it also remineralizes your teeth.

If you live near a co-op or Whole Foods, you can find all of these ingredients at those stores. If you are having trouble finding the items, they can be ordered online (I have included links to them…in orange)

Tooth powder:

Mix ingredients and put into a jar. We each have our own jars because we dip our toothbrushes into the powder. To give the toothpaste a minty flavor we use Orawellness brushing blend drops, which is an essential oil blend that is specially formulated for tooth and gum health. Wet your toothbrush, add a few drops of the oil blend to the brush, dip in the tooth powder and brush away. It’s just that easy.

I also made a paste which was super easy to do….I added coconut oil to the tooth powder until I achieved the desired consistency….same recipe, same jar. My husband prefers paste to powder.

Everyone is happy, and our smiles show it 🙂

Reuben cabbage rolls

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We are celebrating St. Patrick’s Day today and in the spirit of corned beef and cabbage I made up some Reuben cabbage rolls. We love Reuben’s, but we don’t eat bread. So the cabbage is holding together all the kraut, corned beef, swiss cheese, and thousand island dressing. Yum! We referenced this recipe.

Ingredients:

  • 2 heads of cabbage
  • 1 large cooked corned beef roast, sliced (about 3-4 cups). I ordered mine from US Wellness Meats….amazing!
  • 3 cups sauerkraut (preferably homemade so all the probiotics are intact)
  • 8 slices Swiss cheese, cut into thirds

Thousand Island Dressing:

  • ½ cup homemade mayonnaise (follow this recipe, substituting olive oil for bacon grease)
  • 2 T organic ketchup (the kind without high fructose corn syrup)
  • 1 T fresh lemon juice
  • 1 T onion, finely chopped
  • ½ dill pickle, chopped (3 T)
  • salt and pepper, to taste

Directions:

Preheat oven to 400*

Bring a large pot of water to a boil. You want to fill the pot with enough water so that at least half of the cabbage is submerged. Place the whole cabbage head in the water. After about a minute, the outer leaf will begin to peel back from the cabbage head. Using tongs, peel that layer away from the head and keep it in the boiling water for 3 minutes. After the leaf has boiled for 3 minutes, take it out of the pot and place it in a colander to dry. The outer leaves on the cabbage will continue peeling away from the cabbage. Keep using your tongs to peel the outer leaves off the head and leave them submerged in the boiling water for 3 minutes. The goal is to boil each leaf for 3 minutes.

Once your leaves are all boiled, soft, and pliable, cut each tough stem about 2 inches from the bottom in a V shape (cutting out the rib)

You may either chop up the remaining cabbage to put in the bottom of your 13×9 pan or put it away for another day. If you chop it up and use it for this dish, add some salt and pepper to taste. I also like to add a splash of Worcestershire sauce to it.

Make the thousand island dressing by combining all the ingredients into a small bowl.

Now we’ll stuff our rolls. Put about 1/4 cup of the corned beef at the top of the roll (the opposite side of the V-shape). Add about 1 T of dressing. Next top with about 3 T of sauerkraut. Then add the cheese slice if you are using cheese. Starting at the top, roll up the leave once. Fold the edges in and continue rolling. Place the stuffed roll into the 13×9 pan (on top of the sliced cabbage if you put the leftover cabbage in the pan). Stuff and roll the remaining leaves.

Cover and bake for 20 minutes. Let cool for a few minutes. Use the leftover dressing as a dipping sauce for the cabbage rolls and/or place a dollop on top of each roll and the leftover cabbage in the bottom of the pan.

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Healthy GREEN waffles for St. Patrick’s Day!

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It’s St. Patrick’s Day tomorrow and while the corned beef is cooking today we are whipping up a huge batch of green waffles! Paleo Parents came up with an amazing recipe and we tripled it and changed it up a bit. These waffles are green inside, due to a chemical reaction between the sun-butter and the baking soda….very cool! Here is the recipe:

Ingredients:

  • 3 medium banana
  • 3 medium apples, peeled and cored
  • 1 (16oz) container of sun-butter (or you can use smooth almond butter)
  • 6 medium pastured eggs
  • 3 TBSP arrowroot powder
  • 3 TBSP vanilla extract
  • 1.5 tsp baking soda
  • coconut oil for greasing waffle iron

Directions:

  • Puree apple and banana in a food processor.
  • Use the whisk attachment on your electric mixer and whip sun-butter on high for 2-3 minutes until smooth and fluffed.
  • Add puree and remaining ingredients to whipped sun-butter and continue to whip until combined.
  • Grease your hot waffle maker with coconut oil (for each waffle you make).
  • Use about 1 ladle of batter per 8-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is soft or floppy, it’s not ready yet – keep cooking for another minute or two!
  • Eat immediately or store flat in freezer and make your own breakfast by reheating in toaster – the waffles will be firm enough
  • Makes about 2.5 dozen!

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Bacon, onion & brussel slaw

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During the week I love to make quick meals that require minimal clean up, preferably only one pan. This week I was scrounging through the fridge and found a few leftover items that I decided to throw into my one pan and see what happens. Voila! Bacon and onion brussel slaw was born. This recipe takes about 10 minutes, so it has quickly become a favorite.

Ingredients:

  • 2 packages shredded brussel sprouts (from Trader Joe’s)
  • 1 package apple smoked bacon (also from Trader Joe’s)
  • 1/2 sweet onion
  • salt and pepper
  • balsamic vinegar

Directions:

  • Slice bacon and onion and add to pan
  • Cook over medium heat until bacon is starting to get crispy and onions are brown
  • Add balsamic to deglaze the pan, and scrape the bacon bits off the bottom using a wooden spoon
  • Dump in the shredded brussel sprouts and mix everything together, adding more balsamic to the taste you desire. Salt and pepper.
  • Cover the pan and let it steam over medium heat for about 2-3 minutes. It’s just that easy!

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21 Day Sugar Detox Complete…now for dessert!

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Well, I completed the 21 Day Sugar Detox (see sidebar for more information) and I feel great!!! But, I still have a hankering for sweets and throughout the detox had been thinking (often) about what my first sweet treat would be once I was finished. Well, Nomnompaleo answered that question with their most recent recipe for Paleo Mexican Chocolate Pots De Creme. Wow! You have to try this recipe….of course I changed it just a bit (my tweaks are in italics below)

Ingredients:

  • 7 ounces dark chocolate (70% cacao or higher), finely chopped. I used 85%.
  • 14 ounce can full-fat coconut milk (I used 365 Everyday Value Coconut Milk from Whole Foods). I used coconut cream.
  • 2 large egg yolks
  • ⅛ – ¼ teaspoon ancho chile powder (depending on how much heat you prefer)
  • ⅛ teaspoon kosher salt
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract
  • 1 Tbsp raw honey (because I used 85% chocolate)

Directions:

Chop up and place the chocolate in a medium bowl and set aside. In a medium saucepan add coconut milk, eggs, chili powder, and salt. Whisk until thoroughly combined, and then drop in the cinnamon stick. Heat the mixture over medium-low heat, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon (about 10 to 15 minutes).

Watch the custard like a hawk — you don’t want to overcook it. Remember: Steaming is good, but simmering and boiling are bad. And when in doubt, use an instant-read thermometer to make sure the final temperature is about 175°F (80°C).When the custard is ready, take the pot off the heat, and fish out the cinnamon stick. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch any lumpy bits. Let the chocolate and custard mixture sit undisturbed for 5 minutes. Seriously: set a timer and walk away. Staring at the chocolatey goodness is just going to drive you bonkers. When your timer goes off, grab a spatula and stir ever so gently to mix the melted chocolate into the custard base. If you stir like crazy, the temperature will drop too quickly, and you’ll end up with grainy chocolate. (Mexican chocolate is traditionally coarse-ground and can be crumbly in texture, but I prefer my pots de crème to be sinfully smooth.) Steady, slow stirring is essential for ensuring a stable emulsion. Once you’ve achieved a smooth mixture, stir in the vanilla extract. Divide the mixture evenly into eight 2-ounce espresso cups or ramekins……and cool to room temperature. I used my Grandma’s fancy tea cups which ended up being four 4-ounce servings. Cover the cups with plastic wrap and let ‘em chill and firm up in the fridge for at least 4 hours. I did not top with the coconut whipped cream because I did not feel like making it….just wanted the chocolate!