I first learned about Nutritional Balancing almost two years ago when Pam Killeen came to one of my WAPF chapter meetings to give a talk.  It peaked my curiosity immediately.  I had been dealing with minor health issues my whole life (which only seemed to be getting worse) and when I discovered Dr. Price’s work through the Weston A. Price Foundation, I thought I had finally figured out the missing piece.  Going back to traditional foods would be all I would need to solve these problems and  experience radiant health.  Or was it?

It turns out that we may need more than properly prepared, nutrient dense traditional foods to solve the myriad of health problems we have accumulated in the 21st century.  It has taken us generations to lose this precious knowledge that food is medicine, but thanks to the WAPF, and other health educators, we can recover.  But, at this point in time, I don’t believe we can do it with food alone.  Our problems and deficiencies are far too great.

Enter Nutritional Balancing, or Hair Tissue Mineral Analysis.  This program is so different than many others because your own hair is tested for nutritional deficiencies, imbalances, and heavy metals.  There is no guesswork, no internet surfing for hours trying to figure out your symptoms on your own and self diagnosing.  And even if you were able to figure it all out on your own, how do you know what your body needs to bring it all back into balance?

I began Nutritional Balancing in September of 2010.  I suspected I had adrenal fatigue, and some type of thyroid dysfunction.  I was also beginning to experience lots of aches and pains in my joints.  I felt like an old lady!  I have had ovulation pain for as long as I can remember, so I knew I had some hormones out of whack.  I’ve given birth to three children, and breastfed them for almost 6 years in total.  I was overweight, temperamental and moody.  I wear glasses and had to wear braces as a child.  I was exposed to A LOT of second hand smoke as a child from both parents, and have three amalgam fillings (mercury).  We did not grow up on a traditional foods diet. There was a lot of processed food in the house.  I had a very stressful and fearful childhood (there was alcoholism and violence involved) and as a young married couple with our first child, my husband and I ended up living with his parents for almost 2 years.  Talk about stress!  As you can see, I was dealing with a lot of deficiencies.

Here is what my first test revealed:
- My sodium to potassium (NA/K) level was at an ideal ratio, but the sodium and potassium levels were very low. This is the most important mineral ratio in the whole body.  This indicated ADRENAL BURNOUT.  The test emphasizes both the levels and ratios of minerals. In fact, this program is very unique in that it is fixing both the ratios and levels of the minerals. According to the report, weak adrenal gland activity may contribute greatly to the accumulation of heavy metals as normal detoxification mechanisms become impaired.  The body may compensate for adrenal weakness by retaining excessive amounts of copper, iron, manganese, aluminum, lead, cadmium, arsenic and other toxic metals.
- My iron was really low, BUT this did not mean I needed to supplement with iron!  It meant I really had a copper deficiency!  Not only that, but I had hidden copper that was bio-unavailable. This is what was likely causing my aches and pains.  Copper imbalance is so common. According to the report – “Many of the most prevalent metabolic dysfunctions of our time are related in some way to copper imbalance.  A copper imbalance is often associated with fatigue, emotional sensitivity, depression, mood swings, anxiety, insomnia, skin conditions, yeast infections and many other disorders.”
- I had a SLUGGISH THYROID.  This was evident in my calcium to potassium level (CA/K).  It was 838% of the ideal! Common causes include the presence of mercury, copper and chlorine toxicity, impaired adrenal activity, nutrient deficiencies and stress.  In fact, all of the halogens, bromine, chlorine and fluorine can all interfere with thyroid function (because they interfere with iodine).
- My calcium to magnesium ratio (CA/MG) needed to improve, it was low, only 77% of the ideal.  However, I had an elevated calcium level.  This doesn’t indicate the presence of too much calcium in my diet, but abnormal calcium deposition in the hair and other soft tissues of the body.
- My sodium to magnesium ratio (NA/MG) was extremely low at only 9% of the ideal!  To put this figure into perspective, it indicated that I had an energy level of a 9/100. YIKES!
- My zinc to copper ratio (ZN/CU) and my calcium to phosphorus ratio (CA/P) were also really high – Based on the numbers, the test revealed I was a SLOW OXIDIZER. This means that I metabolize food at a slower rate than is required for optimal energy levels to adequately perform basic body functions.  The activity of both the adrenal and the thyroid glands is less than optimal. According to the lab report, slow oxidizers often experience some degree of fatigue, lack of energy, sugar cravings, low blood sugar levels, weight gain and depression.  No wonder I was tired all the time!  18 months later, I am still a slow oxidizer and still experiencing all of these things, to varying degrees!  What else can I say, but healing takes a LOOOOONG time!
- I was also in a RESISTANCE STAGE of stress.  The first stage is Alarm stage, second is Resistance stage, and third is Exhaustion stage.  The Resistance stage is best described as an endless battle, with the body attempting to contain the stress as it is unable to eliminate it.
- The test revealed impaired dietary protein synthesis and impaired overall digestion.  It was at this time I chose to do the GAPS diet to improve upon this.
- My body was in a predominantly PARASYMPATHETIC STATE, which is often due to the exhaustion of the sympathetic nervous system.  In a constant state of stress, doing too much and not resting enough, I exhausted my sympathetic system from over use.  This was difficult for me to understand, so Pam explained it for me.  ”Essentially, sympathetic dominance means that one moves into a parasympathetic state. It sounds counter intuitive. So, what comes first — the chicken or the egg? With a low potassium level, one has pushed themselves so hard, their nervous system is exhausted. If we were healthy, and had a normal potassium level, we’d be in a parasympathetic state (resting and digesting — which is healthy). But when one isn’t healthy, and has a low potassium level, the body wants to shut down. In fact, it needs to shut down. But people don’t listen….so, we crash.” For optimal health, the body should maintain a proper balance between the sympathetic and parasympathetic states.
- The test also suggested that I had an impaired immune system, and a mild trend for liver and kidney stress.
- There was ALUMINUM detected in my hair, along with arsenic, nickel, cobalt, molybdenum, and lithium.  Surprisingly, no lead or mercury was present, even though I have had amalgam fillings in my mouth since childhood.  That doesn’t mean my body was free of them.  It meant my adrenals were just too weak to kick them out.  The presence of heavy metals in your hair means that your body is effectively detoxifying them out of your body, and mine wasn’t!

Where Do I Go From Here?

So, I had gotten my lab results back, and my list of recommended supplements.  The instructions were to take these supplements, 3x per day for next few months, and then do a retest.  Easy enough, right?  Well, I really dislike taking supplements.  It was about 8-10 pills, 3x per day.  That is a little too much for my liking, so Pam advised me that it would be ok to take them only once or twice per day.  But, there was a caveat!  My progress and detox would slow down.  However, that could be a good thing, because this program is so detoxifying, minimizing detox symptoms is usually very desirable!

In addition to the supplements, you must also follow a healing diet like a traditional real foods, WAPF diet, exercise less (like WAAAY less – no aerobic activity), rest more, get more sleep and go to bed earlier, do less, find time for relaxation and meditation, do detox baths, use a sauna and do coffee enemas all to help heal your body and help the metals and toxins come out.  For myself, I was instructed to put my adrenals on bed rest.  Not that I wouldn’t want to rest and relax more, but this is not always easy when you are a stay-at-home mom, homeschooling three children!  Never mind any outside responsibilities you may have.

What I really love about this program is that it focuses on high quality supplements for the short term only, and diet and lifestyle changes for the long term.  Because of the state health you may be in, supplements may be an absolute necessity for a short while to correct and heal. But, they aren’t designed for life.  That’s where diet and lifestyle management techniques come in.

Stay tuned as I reveal the importance of the other healing elements of this program including infrared saunas and enemas, as well as the results of my retests!

This post is being shared at Monday Mania, Traditional Tuesdays, Fat Tuesday, Real Food Wednesday, Fight Back Friday and Real Food Forager’s Detox Challenge!

Top Photo Credit: nom nom vitamins nom nom from aSIMULAtor’s photostream on Flickr

What's on the menu?

She has just recently re-launched her menu mailer subscription and here is what she is offering:

Here’s what you can expect each week:

Just in time for Christmas, Cheeseslave menus by mail are on sale now!  If you sign up before December 31 – you will get 20% off the regular price of $10/month, or $85/year.  That brings it down to $8/month or $68/year!  There are many menu mailers available out there that feature traditional foods.  I have used several of them.  They are all very similar, depending on what you are after.  I can say for certainty that the Cheeseslave menus are my favorite, and I will be subscribing to them once again!  No matter how good of a cook you think you are, we are all strapped for time, and who couldn’t use a little help with meal planning?  Click here to subscribe now!

I’ve got a list of favorites from the first menu mailer that I make again and again.  To tempt you, some of these terrific recipes include Perfect Roast Chicken (salt brined), Potatoes Dauphinoise (cooked in cream, butter and cheese), Braised Grass-fed Short Ribs, Welsh Rabbit, Nachos with Sour Cream & Guacamole, Easy Mac & Cheese, Valentine’s Day Chocolate Pots De Creme, Quiche Lorraine, Lasagna Bolognese, Fettuccine Alfredo, Surf & Turf Fondue with Bearnaise dipping sauce, Buttermilk Fried Chicken, Pork Carnitas Tacos, Penne with Broccoli & Sausage, and so many more.  Are you hungry yet?

Today I’m going to share with you a mouth-watering recipe from the original menu plans.  Are you ready for a traditional foods version of Coconut Cream Pie?  Complete with grass-fed butter, cream, egg yolks, coconut and unrefined sweetener, this pie is not only scrumptious but as healthy as a dessert can get!

Who wants a bite?

Coconut Cream Pie

Crust: See Ann Marie’s recipe for perfect pie crust!

Filling:

• 1 can (14-15 oz) full-fat coconut milk
• 1 cup grass-fed whole raw milk
• 1/2 cup unsweetened shredded coconut
• 1/2 cup + 1 TBS granulated palm sugar, maple sugar, or rapadura
• 1 tsp unrefined sea salt
• 5 large egg yolks (free range or pastured)
• 1/4 cup organic cornstarch
• 2 TBS grass-fed organic butter
• 1 tsp organic vanilla extract

Topping:

• 1 TBS unsweetened shredded coconut
• 1 1/2 cups grass-fed heavy raw cream
• 2 TBS granulated palm sugar, maple sugar, or rapadura
• 1/2 tsp organic vanilla extract
• 1 pinch unrefined sea salt

1. Make the crust, place in pie plate and poke holes in the crust with fork.  Blind bake crust in the oven at 350 degrees F for 20-25 minutes, or until a light golden brown. To blind bake, line the crust with foil and fill with pie weights, dried beans or rice.  Set aside and let crust cool for at least 15 minutes before filling.
2.  Prepare the filling by adding the coconut milk, whole raw milk, shredded coconut, 1/2 cup palm sugar, and sea salt to a large saucepan.  Set on medium-high heat.  Stir to dissolve sugar.  Remove from heat and set aside.
3. Using a whisk or hand blender, mix together egg yolks, cornstarch and 1 TBS of palm sugar.  As you continue to blend, add one cup of the warm milk mixture to the bowl.  Continue blending and add a cup of the milk mixture at a time until its completely incorporated.
4. Transfer the mixture back to the large saucepan, set heat on medium-high, and bring to a boil, whisking constantly.  Boil for about a minute (if it doesn’t boil, it won’t fully thicken).  Remove from heat.
5. Whisk in butter and vanilla and mix well.
6. Pour hot filling into cooled pie shell.
7. Cover with plastic wrap and refrigerate until firm (a minimum of 3 hours).
8. When ready to serve, toast the shredded coconut for the topping in a dry pan for just a minute or two, until light brown.  (This step can be done ahead).
9. Beat heavy cream, palm sugar, vanilla, and pinch of sea salt together with a hand blender or stand mixer until soft peaks form.
10. Top the pie with the whipped cream and sprinkle with the toasted  shredded coconut.

I hope you enjoy this coconut cream pie recipe as much as my family does and don’t forget to sign up for the Cheeseslave Menus By Mail meal plans before the sale price expires on December 31st!

This post is being shared at The Healthy Home Economist’s Monday Mania, Real Food Forager’s Fat Tuesday and Kelly The Kitchen Kop’s Real Food Wednesday.

Photo credit: soyculto’s photostream and little blue hens’ photosream on Flickr

As a real foodie, I am not a big advocate for supplements, unless they come from whole food, and/or they are only temporary. I have no intentions of taking this many probiotic capsules every day for more than I have to. Right now, I am seeing the detox happen, so I want to keep it up. But, for some, this is not practical. It is quite costly to keep on top of this regimen, as we are personally going through about 2 bottles of Bio-Kult per month! It is a great product though, and you can order it by clicking here.

Supplements aside, how else do you get the good guys in your gut? Well, did you know that you can ferment just about anything? People, since the beginning of time have been doing just that. There were obviously no supplements to be found hundreds of years ago, but they didn’t need them. Fermentation was a practice that enabled traditional people to preserve their food long before refrigeration was invented. It also helped them digest their food better and assimilate nutrients fully. You see, they probably didn’t really know it, but it was the practice of fermentation that kept them healthy and alive. So, from dairy products like yogurt and kefir, to grains (think sourdough) and vegetables like sour pickles and sauerkraut, the choices are endless. Even meat and fish can be fermented.

When I first read Nourishing Traditions, by Sally Fallon, the first ferment I made was sour dill pickles. Next, I tried my hand at sauerkraut. Fast forward four years later and I am fermenting veggies of all kinds, making yogurt and kefir, brewing kombucha and water kefir sodas and making some delicious sourdough goodies. My poor little kitchen has turned into a lab of sorts and my fridge has so many jars that my husband is afraid to enter!

Today I am going to teach you just how easy it is to make a jar of sauerkraut. My two youngest children love sauerkraut because I started them off young, but my son is a bit older, so he balks when I put a scoopful on his plate with dinner. That’s ok, he’ll thank me one day!

Here’s how to turn those ordinary vegetables into some probiotic magic!

Lacto-Fermented Sauerkraut

• 1 head cabbage, red or green
• Sea salt — see my resources page
• Filtered water
• Optional:  Any other veggie you like!  Experiment by adding in shredded carrots, beets, onions, garlic, apple, seaweed, radishes, kholrabi, etc.

1. Remove any wilted or damaged leaves from your cabbage.  With a knife, remove as much of the core as possible.  Shred the cabbage as thin or thick as you prefer.  You can use a sharp knife, a food processor or a hand grater to get the job done.

2. If you are using other vegetables, wash or peel them and grate them up as desired.

3. Place your grated vegetables into a large bowl and sprinkle sea salt on them.  I like to add my vegetables to my bowl, layer my layer, and sprinkling salt over each layer as I go.  I don’t measure.  Once all the veggies are in the bowl and I have salted, I will take my clean bare hands and begin to pound, squeeze, and massage the vegetables until I am able to extract the liquid out of them.  If the vegetables are a little on the older side, and they’ve been sitting around in the crisper a little too long, you may have to add some filtered water to create a brine.

4. How do you know how much salt to add?  Taste your vegetables!  You want them to taste pretty salty, but not enough to make you gag.  Don’t worry, once the fermentation is complete, your final product will not taste salty!  You can also add a little liquid whey (from draining yogurt for example) if you feel you want to jump start the fermentation process, or you can also add in a powdered starter, such as Caldwell’s, found here.  I have good luck just using sea salt. Find a clean glass jar and begin to pack it with your vegetables.  You want to add small amounts to the jar at a time and push down so that the salty brine is above the veggies.  Continue to fill up your jar, almost to the top (leave about an inch of headspace).  It is important that the vegetables be fully submerged in the brine.

5. At this point, I loosely cap my jar and set it aside on my counter top for about 5 to 7 days. After a couple of days, the brine will actually become very active and rise, and probably even bubble out – there’s your good bacteria working hard for you!  Taste your sauerkraut every couple of days to see if it has fermented long enough for you.  Once you like the way it tastes, transfer the jar to the fridge and enjoy as much as you like.  Even the sauerkraut juice is beneficial to take if you are just starting out with GAPS, or you can add it to your babies food. Your jar of kraut will last for months in the fridge. Enjoy your delicious jar of probiotic goodness and have fun experimenting!  At this moment, I’ve got a red cabbage, some kholrabi bulbs and some garlic scapes in the fridge that need transforming.

If you are interested in learning more about fermenting, pick yourself up a copy of Nourishing Traditions, by Sallon Fallon, or another great book called Wild Fermentation, by Sandor Katz — found here.

Tell me, what have your experiences been with fermenting so far?  I’d love to hear about your favourite creations (or your dismal failures) in the comments below.

I am entering this post in Traditional Tuesdays Blog Hop and Real Food Wednesdays.  Go over and check out the other real food posts!

Photo credit: By snowpea&bokchoi on Flickr

Bones.  I love them.  Years ago, I used to throw them out.  For shame!  I didn’t know any better. But now I save every last one. I even buy them on their own, big bags of them.  Soup bones, oxtail, and marrow bones.  So full of goodness. Before I adopted a real foods diet, I used powdered broth and those MSG-laden boullion cubes. I cringe just thinking about it.  It was the easy and naive way out. I thought, who has time to make broth from scratch?  Little did I know the immense health benefits, the flavour difference (there is simply NO comparison) and just how little work making bone broth from scratch really was.

My daughter and I have been on the GAPS diet for a little over 3 weeks now.  For those that don’t know, homemade bone broth and meat stock are the back bone (pun intended) to the success of this diet.  Bone broth is teaming with gelatin, collagen, glucosamine, chondroitin, fat soluble vitamins and minerals and so much more.  Sounds like the ingredients in an expensive supplement, doesn’t it?  All of those substances are very soothing and healing to the gut lining. There is a reason why chicken soup is called Jewish Penicillin!  Don’t we all crave soup when we are sick? Dr. Natasha Campbell-McBride also recommends drinking bone broth to help ease queasy tummies and deliver super digestible nutrition when it’s needed fast.  Stock also provides hydrophilic colloids the the diet. According to Sally Fallon-Morell, in her cookbook Nourishing Traditions, the hydrophilic colloids attract digestive juices for rapid and effective digestion.  She also says, “Modern research has confirmed that broth helps prevent and mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems.”

Traditional people all over the world knew the wisdom in using bones as well.  In fact, along with the fat and organ meats, the bones were highly prized, even more so than the muscle meat.  Every part of the animal was used.  Bone marrow is especially nutrient dense.  I have another wonderful book by Jennifer McLagan called Bones.  In it, she has several recipes for bone marrow and she tells us that marrow contains fat, iron, phosphorous, and vitamin A, with trace amounts of thiamin and niacin.  Interestingly, marrow was used in place of butter during the Middle Ages.  It is easily digested and was recommended for sickly children.  So, include marrow bones in your stock if eating it on toast does not appeal to you!

GAPS patients have damaged gut linings, so it is important that we consume as much bone broth and meat stock as possible.  At least 1 cup per day or more.  I use stock in everything. It’s not just for soup!  You can use it to cook beans in (lentils, navy and lima beans are all GAPS legal), use it to cook potatoes, rice or pasta instead of water, or make a reduction sauce. These GAPS days we aren’t using grains or potatoes, but squash or cauliflower mashed with broth and butter is really delicious!  Bone broth can be made out of any bones.  Raw, or cooked.  Any poultry, beef, pork, lamb, bison, non-oily fish bones, even the shells of lobster, crab, shrimp, clams, mussels, etc. will work. You may even mix bones if you like.  I like to keep a large ziplock bag in the freezer to collect bones from our dinners.  Once the bag is full, I make stock! By simmering the bones and shells for long periods (12 hrs +), you are releasing many of the minerals contained in those bones into the broth.

BASIC CHICKEN/BEEF STOCK

• 1 whole chicken, or several pounds of bones (including necks, backs, wings, feet, head, oxtail, marrow bones, etc.) – free range, organic, or pastured is best
• Cold filtered water
• 2 TBS vinegar
• 1 large onion/leek
• several carrots, washed and coarsely chopped
• stalks of celery, including tops, coarsely chopped
• 1 bunch of parsley

1. Place your whole chicken, or the bones into your pot and fill to cover all the bones with cold, filtered water.  You can use a big stainless steel pot, your crock pot, or a beautiful Le Crueset enamled pot (which maybe one day I’ll own).  But please, no teflon or aluminum. It is essential to start all stocks with cold water.  As the ingredients slowly warm in the water, the fibers open slowly, releasing their juices to add flavour (from Nourishing Traditions). If you are using raw beef bones, roasting them first in the oven will greatly enhance the flavour of your stock.
2. Add the vinegar into the water along with all of the chopped veggies, except the parsley.  Let stand for 30 min. to 1 hour. Bring the water to a boil, and remove any scum that rises to the top.  Cover the pot, and reduce the heat to a slow simmer for 24 to 48 hours.  The longer your stock is simmered, the more minerals are released from the bones.  If you are using a whole chicken, remove the chicken after a couple hours of cooking to remove the meat. Place the bones back in the pot again to continue cooking.  Beef stock will take longer to make than chicken, because the bones are much thicker.  I have been know to let my beef stock simmer away for 72 hours.  The chicken bones will almost always be soft enough to crush in your hands.
3. Add the chopped parsley during the last 10 minutes of cooking time.  The parsley adds more mineral ions into the broth.
4. After your stock has cooled to the touch, strain out the bones and veggies and toss into the composter.  I leave the fat in my stocks, but you can remove it if you like.  Place the stock into jars, freezer safe containers, or freeze some into ice cube trays to pull out for those occasions when you only need a small amount.

www.butterbelle.ca

Making bone broth is not rocket science.  What you will have in your pot at the end of 24-48 hours, is liquid gold.  The buried treasure at the bottom of the pot are those wonderful little blobs of marrow, bits of chewy cartilage, and moist, tender meat.

My hope for you is that you incorporate broth making into your weekly regimen.  Your body will thank you for it.

This post is being submitted at Food Renegade’s Fight Back Friday and Real Food Whole Health’s Fresh Bites Friday.

What makes this diet so remarkable?  Well, when all else failed, neurologist Dr. Campbell-McBride was able to heal her own autistic son using this diet to the point where he is now fully recovered and fully functioning. She now uses this same protocol to help heal others.  Not only from autism, but asperger’s, schizophrenia, bi-polarism, depression, anxiety, ADD, ADHD, dyslexia, dyspraxia, crohn’s, colitis, irritable bowel syndrome, asthma, allergies, eczema, psoriasis, acne and so much more.  Do you know anyone who is afflicted by any of these disorders?  Did you know that 85% of your immunity is in your gut and that all auto-immune disease originates in the gut?  If your body is not functioning properly, no matter how major or minor, look no further than your gut!  In today’s toxic world, I believe that everyone could benefit from the healing protocols of this diet.

GUT DYSBIOSIS
How does our gut get damaged to begin with?  It can begin as early as birth and worsen from there.  Interestingly, babies are born with sterile guts.  Their first exposure to any bacteria to populate their digestive systems with is through the birth canal during the birthing process. Unfortunately many babies are born today through unnecessary cesarian section.  What populates their gut in that case?  Whatever bacteria is in the air, the gloves of the doctor or nurse, and the instruments used in the surgery.  Next, babies should get good bacteria from their momma’s breast milk.  This is another unfortunate, as many mothers are not breastfeeding anymore, or do so for only short periods of time.  According to Dr. Campbell McBride, the gut bacteria from formula fed babies is quite different from breast-fed babies. That’s not a good thing.  Next up on our list of assaults:  vaccines!  We live in a world where vaccines are the end all and be all of health.  Our precious babies are scheduled to be pricked by the first of many needles by 2 months old!  Sadly, this is also responsible for destroying good gut bacteria. We also live in the anti-biotic era.  Every time a child gets sick, we have been brainwashed into believing that we need an anti-biotic for it.  But do we?  Each time you take an anti-biotic for what ails ya, you are destroying yet more friendly gut bacteria.  The list goes on and on, including over the counter medicines (including the birth control pill), environmental toxins, pesticides, fertilizers, and a poor, dead diet.

I do my best to feed myself and my family a good diet.  We eat organic, mostly local, stay away from drugs and vaccines, and other environmental toxins as best as we can.  But, it hasn’t always been this way.  And, we aren’t perfect.  No one is.  I was vaccinated as a child, I’ve been on anti-biotics before, used the birth control pill, and I ate the “typcial” SAD diet most of my life.  I know I have some healing to do.  And my beautiful children, why those lucky little beings, inherited my digestive bacteria when they were born.  So, they too have some healing to do.  I believe everyone has some damage they need to fix.  But here’s the great thing about this diet…it is fixable!  The other great thing?  This diet is not permanent!  It temporarily removes some hard to digest items like dairy, grains, and potatoes.  It focuses on healing the gut with a good PRO-biotic, other fermented foods like raw sauerkraut, and lots of gut healing bone and meat broths. Slowly, as your gut and body heals, you can add foods back in again as your body is able to digest them.  It amazes me how many people have food intolerances such as nuts, wheat, gluten, dairy, etc.  Why is that?  Are our bodies damaged so much to the point that we cannot properly digest these foods without reacting negatively?  I believe our bodies are designed to be able to digest all of these foods our Maker gave us, as long as our bodies are healthy enough to do so.  The answer lies here:  heal your gut.   As the gut heals, so do your ailments.

As for myself, my adrenals are fatigued, and my thyroid is sluggish.  I still have extra weight hanging around on my body.  My hormones from 3 pregnancies, births and breast-feeding are still raging and I wouldn’t be surprised if somewhat dysfunctional.  My energy and libido is LOW. My middle daughter, Jasmine, is almost 5.  She will be joining me on this diet.  The other children as well, but not to same same full extent.  I truly am blessed, and I know it.  We don’t have any major health issues plaging us like autism or schizophrenia.  Jasmine has some major vitamin/mineral deficiencies from when she was a vegan baby (bad advice from my naturopath).  She has cavities from these deficiencies, as well as some minor language and balance issues.  Luckily, my babies were all natural births, breast-fed for long periods, and no vaccines ever to poison their systems.  She was only ever on a short term anti-biotic this summer for a badly cut finger that became infected.  We have also been eating a nutrient dense, WAPF style diet for the last 4 years.  If not for these things, her issues and could have been much worse!

Sean Croxtin of Underground Wellness did a great radio interview with Dr. Campbell-McBride. Click here to listen to the podcast.

I also recommend watching this short YouTube video of Dr. NCM explaining the GAPS diet.

So, when do we start?  February 1st is start day for us.  It is somewhat of a New Year’s resolution!  I have to admit, this diet is a little intimidating. That’s why it has taken me so long to commit and prepare.  I have been spending this month reading through the book and preparing foods for the diet.  I have made homemade coconut milk and bone broth for the freezer, coconut-almond honey macaroons (which I will post the recipe for soon) as well as some veggie ferments like ginger carrots and sauerkraut.  I think because we don’t have major digestive issues, we should be able to move through the stages fairly quickly.  My goal is to be on the diet for a full 6 months.  People with bigger health issues will take longer to heal, upwards of 2 years.  I am a little anxious, a little scared, but hopeful and excited that this will help us heal. What do we have to lose?

Wish us luck and perseverance.  I will keep you all updated on our progress!

Click here to go to Dr. NCM’s website, and lean more about the GAPS diet.

This post is a part of The Nourishing Gourmet’s Pennywise Platter Thursday, Food Renegade’s Fight Back Friday and The Healthy Home Economist’s Monday Mania. Please go and check out the other posts!

Despite the work and the stress over the holidays, it is still a joyful and exciting time.  Being the foodie I am, one of the most exciting parts about Christmas for me is the food.  Well, more the cookies and squares.  The holidays are notorius for eating and celebrating, and then eating some more.  The parties and dinners and gatherings tend to increase our waistlines maybe a bit more than we’d like at this time of year.  All year long I try so hard to eat nutrient dense foods, and then blow it over the holidays.  I don’t want to do that anymore.  This year, I’m still going to get excited about the food, but for a different reason. You see, my friend Jenny over at The Nourished Kitchen has put together a 5 week holiday cooking series that you are going to want to take.  It is going to take the stress and the guilt out of your holiday cooking.  No, she can’t do your shopping and your decorating, but the food? She’s got that one covered.  This online, multi-media cooking series has video tutorials, 175 tried-and-true recipes and 30 holiday menus.  And the best part…it’s healthy and delicious.  Want to learn how to brine a turkey, make a healthy version of candied yams, make fudge, or bake sugar cookies using healthier, whole, and unrefined ingredients?  Jenny is going to teach you how to do that and so much more.  Enjoy some guilt free treats this Christmas because this cooking series has got it!

Here’s what you’ll get in each lesson:

• BONUS: Celebrating Thanksgiving: 2 Videos, 3 Menus, 22 Recipes!
• December 1: Celebrating Hanukkah Part I: 3 Videos, 3 Menus, 18 Recipes!
• December 3: Celebrating Hanukkah Part II: 3 Videos, 3 Menus, 14 Recipes!
• December 6: Holiday Sweet & Cookie Swaps: 3 Videos, 3 Menus, 18 Recipes!
• December 8: Savory Treats & Holiday Appetizers: 3 Videos, 3 Menus, 18 Recipes!
• December 10: A Harvest Feast for Yule: 3 Videos, 3 Menus, 17 Recipes!
• December 13: Christmas Eve Supper: 3 Videos, 3 Menus, 19 Recipes!
• December 15: Christmas Day Brunch: 3 Videos, 3 Menus, 19 Recipes!
• December 17: New Year’s Eve Parties: 3 Videos, 3 Menus, 17 Recipes!
• December 20: New Year’s Day Good Luck Foods: 3 Videos, 3 Menus, 17 Recipes!

Click here to see the full line-up of each lesson.

Take a look at the video below for a sneak peak at what’s in store:

Every Christmas I struggle with what treats to make and eat and I always end up compromising and treating myself, just because it’s Christmas.  This year, I’m not going to make any compromises, and neither should you.  You will still be treating yourself and your body well.   I want to keep my immune system healthy and strong, which is especially important during the holiday rush.  That is why I am so excited, thanks to The Nourished Kitchen: A Happy and Healthy Holiday Cooking Series.  It is only $89 for the full series, or $15 per class if you choose to take them individually.  If you use coupon code NK20, you will receive 20% off! But hurry, registration ends on November 30.  Interested in a free bonus mini-lesson?  Sign up here!

So, are you in?  Please join me this year in staying nourished while enjoying this joyous holiday season.

I am sharing this post over at The Healthy Home Economist - Monday Mania Carnival, GNOWFGLINS – Tuesday Twister, and at Kelly the Kitchen Kop – Real Food Wednesday.  Go and check out the other great posts!

Why is this health conference noted for being the BEST one in the world?  The speakers are incredible, the information is up-to-date, and the food is the best!  It takes months to source this food.  It comes from organic, biodynamic, and pasture-based farms. The entire time I was never hungry (because my belly was always full!) and everyone was walking around in a state of euphoria. Good fats and nutrient dense foods will do that to you.  The people were amazing. It is so nice to talk to hundreds of people who are all speaking the same language!  And the vendors!  Oh, the vendors!  This year, I am bringing more money with me.  I love being a Canadian, but let’s face it, we are lacking in some areas.  Some things just aren’t available here in Canada, and some vendors just don’t ship to Canada, and so I am planning on buying what I can’t here, and bringing it home with me.  US Wellness Meats and Zukay Live Foods are two such examples.  USWM makes awesome, grass-fed, organ meat sausages like liverwurst and headcheese that you cannot find here in Ontario.  And Zukay makes awesome live, fermented, probiotic salsas, relishes, salad dressings, and kvasses!  I’m definitely stocking up!

Here is a list of the seminars I am planning on attending:
FRIDAY – Holistic Cancer Therapy with Dr. Nicholas Gonzalez
SATURDAY – Nutrition and Mental Health with Nora Gedgaudas
SATURDAY NIGHT – awards banquet with keynote speaker Joel Salatin (the lunatic farmer!)
SUNDAY – Thyroid-Adrenal-Lyme Connection with Dr. Bruce Rind, Stress and Hormones with Anne Fischer Silva, Gentle Heavy Metals Detoxification with Dr. Kaayla Daniel (the Naughty Nutritionist!) and Preventing Cavities with Ramiel Nagel
MONDAY – Chapter Leader’s Training

Actually, there is more than one track going on at one time, so it makes it difficult to choose! The good news is that all of the seminars are being recorded and are all available for purchase (from the WAPF website) if you missed one, or aren’t able to make it.  You can also go back and purchase previous years recordings.

Here is a post that Ann Marie (aka Cheeseslave) wrote about the 2008 conference.  Scroll down to see a picture of me (5 months pregnant with my 3rd).  I had just finished eating my first raw oyster, ever! – from Drakes Bay Farms, and I was so proud of myself!  I had to run over and tell Ann Marie at her booth.

Click here for the menu at this years conference.  Dare you not to drool!  I’m not sure which meal I’m looking forward to the most. They all look so good.  There is a great assortment of raw cheeses, liverwurst and sausages, lacto-fermented condiments, and let’s not forget all that yellow butter.  Pasture-raised turkey, wild salmon, the soaked oatmeal breakfast bar, Sunday brunch and so much more.  I should start saving room now!  I’ll have to try to sneak something in my purse and bring it back to the hotel for the kids!  Shhhh!

Another reason I’m really excited to go…many of my Real Food Media blogger friends will be attending.  Some of them, like Jenny (The Nourished Kitchen), Kimberly Hartke (Hartke is Online!), Kelly (Kelly the Kitchen Kop) and Ann Marie (Cheeseslave) will even be speaking about the power of Social Media.

Are you doing anything this weekend?  There is still time to sign up and attend.  Click here to register.  This year is promising to be their biggest and best so far!

I’ll see you when I get back, and I promise to blog about everything I learn!

Please pray for our safe travels and sanity while driving with 3 littles!

Photo courtesy of Girl Interrupted Eating on Flickr.

Mmmmm, liver!  Not quite what most people call delicious.  Just the look of it makes people quiver in disgust.  Organ meats, or offal, is what peasants would eat because they couldn’t afford the more expensive cuts of muscle meats.  Little did they know how lucky they were.  I bet their children had beautifully straight teeth! Liver, and other organ meats are tremendously high in nutrients, especially if it comes from grass-fed or pastured animals.  It is a super food.  Did you know that a lion, when it kills its prey, will eat the liver first? Organ meats were highly prized by traditional peoples all over the world.  Dr. Price noted that among African tribes, “The liver is so sacred that it may not be touched by human hands.”  Many native cultures feed liver to their babies as a first food.  Wise, very wise indeed.

I used to believe that liver was not a good food to eat because of all the cholesterol it contained, and because the liver was a detoxifying organ.  It was dirty.  It contained toxins and poisons.  But, I was misinformed.  I now know that cholesterol is actually good for us, essential for the production of hormones, and for every cell in our body.  According to Sally Fallon and Mary Enig, in their book Eat Fat Lose Fat,  ”…toxins such as heavy metals and pesticides are generally stored in the fatty tissue, not the liver itself.  The livers of animals raised in clean conditions, out of doors and eating green grass, are both safe and healthy to eat.”  If you are unable to find grass-fed liver, you should be able to find young calves liver at the grocery store. The benefits of eating it far outweigh any negative effects.  You can even find it in capsule form if you would prefer to take it that way.

NUTRIENT DENSITY
Why is liver considered to be one of the most nutrient dense foods on the planet?  Because liver contains vitamin A, and lots of it. You may have heard the warnings not to ingest too much vitamin A, because it is toxic.  But, this actually refers to synthetic vitamin A, in which the body recognizes as a poison.  But natural vitamin A, in its whole food form, is harmless. Remember, when you eat a food in its whole form, the way nature intended, the body knows exactly what to do with it!  Natural vitamin A is essential for optimal health and protects against bone loss and birth defects.  Think you are getting enough vitamin A from vegetables like carrots?  Think again!  Carotene is not vitamin A — it needs to be converted to vitamin A in the upper intestine. Many people have such compromised health that this conversion often does not occur, especially in vegetarians or children. It is interesting to note as well that our bodies cannot convert carotenes into vitamin A without the presence of fat in the diet.  So, if you are relying on vegetables for your vitamins, make sure to cook them up and slather them in butter!  Liver also supplies minerals and all the B vitamins in abundance, along with special, long-chain fatty acids.  Another important nutrient that grass-fed liver contains is Activator X. This is the nutrient that Dr. Price discovered, or catalyst rather, that helps the body absorb and utilize minerals.  Liver and other grass-fed organs also contain vitamin D, also needed for strong bones, healthy teeth and normal growth.

SERVE IT UP!
Liver and I have bad childhood memories.  I remember my mother fixing it for dinner once in a blue moon.  She cooked it with onions until it resembled shoe leather and we smothered it in ketchup.  Umm, not so good.  Today, I like to fry it up with pastured bacon, garlic and onions, medium rare.  Or make a delicious pate to serve with butter and sourdough bread.  When I began eating traditional foods, I craved liver.  Just like I craved raw, whole milk.  I couldn’t get enough.  My body had been deprived of these precious nutrients for so long.

But here was my problem.  Just because I enjoyed liver prepared this way, didn’t mean my kids did.  So, I had to think outside the box.  This food was just much too important not to include it in their diets.  Include liver and other organ meats in your children’s diets, and they will be rewarded with good health.  So, what did I do?  Well, like most families with children, we are guaranteed to go through at least one meal a week containing ground beef, be it tacos, burritos, chili, spaghetti with meatballs, meatloaf, etc.  Well, did you know that if you throw it into a blender or food processor with a little water and whirl it up, it liquifies!  Add it along with the ground beef, just a small amount, and no one will even know.  So I experimented by mixing other organ meats, and eventually increasing the quantity.  It works.  The whole family gets a dose of grass-fed organ meats once a week.  That doesn’t mean that I have given up trying to get them to like pate, or simple fried liver with bacon, but this way is a sure thing!

METHOD:
I buy 1/4 grass-fed cow about once per year and I ask for all of the organs.  Quite often I am gifted with the organs of other cows that were butchered at the same time as mine.  For some odd reason, most people don’t want the organs with their order?!  I gladly take them, and here’s what I do:

• 1 liver
• 1 kidney – optional
• 1 heart – optional
• 1 sweetbread (thymus gland) – optional

Now whirl it up!

Soak the organs in filtered water overnight with a splash of whey or lemon juice.  The next day, rinse and cut into chunks. Remove any fibers, tendons, or excess fat.  Place the organs into a food processor.  Add a small amount of water and puree.  If you are using liver only, it should practically liquify.  If you have added the other ‘meatier’ organs, it will be chunkier.  Just process it as smooth as it will get.  Alternately, you can run the organs through your meat grinder if you have one.  Scoop the mixture into ice cube trays or muffin tins.  Freeze until solid and then pop out into a large freezer bag.  Now you can conveniently add several frozen cubes or muffins into your ground meat dishes without anyone knowing.  I have worked my way up to where I can now use 3 muffin size portions of organ meat to 1 lb. of gr. beef or pork.

Try to sneak liver and other organ meats into your families diet once per week.  You don’t even have to tell them.  When your kids grow up cavity-free, without needing glasses or braces, they’ll thank you one day!  And, your wallet will thank your good senses (and the wisdom of traditional peoples)!

Click here to learn more about liver and read a great article with recipe ideas by Lynn Razaitis.

This post is a part of Kelly The Kitchen Kop’s REAL FOOD WEDNESDAYS.  Go check out all the other posts!

This recipe is slightly adapted from the book Animal, Vegetable, Miracle by Barbara Kingsolver. I highly recommend this book.  It is the story of how their family was changed by eating only local and seasonal foods for one year, something that we all should do more of.  I am proud to say that most of the ingredients for this recipe are local, and organic.  Well, I don’t think that chocolate chips are local, maybe not the vanilla either, but of course the zucchini is, and it’s in season!  Sorry I forgot to take a picture of the cookies themselves.  They disappeared too quickly!

In this recipe we are using sprouted flour.  I make my own by sprouting organic hard wheat berries for a couple days on my kitchen counter.  I then dehydrate in my dehydrator, grind them in my flour mill, and I sift out some of the bran.  It is a long process, but I want to get the most out of the food we eat.  Every opportunity to eat is an opportunity to nourish.  I’m not saying that this recipe is outstandingly nutrient dense like grass-fed liver might be, but by sprouting the wheat, and freshly grinding it, it is a heck of a lot better than using plain white or whole wheat flour.  Using organic butter, a pastured egg, and unrefined sugar makes them that much better as well.

Why go through all that trouble to make sprouted flour you ask?  Well, it’s not as time consuming as you might think.  But, it does require planning and little bits of your time over a few days.  For us, it’s totally worth it.  People today are so depleted that every little bit counts.

Sprouting the grain is another way to reduce its phytic acid content.  It is an alternate method to soaking overnight in an acid medium, or using sourdough.  According to Wikipedia, “Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”

So, here is the recipe that will have your kids asking for more:

• 1 egg, pastured or free-range organic
• 1/2 cup butter, grass-fed or organic, softened
• 1/2 cup sucanat
• 1/3 cup local honey
• 1 TBS vanilla extract
• 2 cups organic sprouted whole wheat or spelt flour (preferably freshly ground)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup finely shredded zucchini (leave the skin on) — grated apple would also be good
• 12 oz organic, dark chocolate chips — chopped dates or raisons would be good if using apple

1.  Preheat the oven to 350 degrees.
2.  Cream together the butter, egg, sucanat, honey and vanilla in a large bowl.
3.  In a separate bowl, stir together the dry ingredients.
4.  Stir the dry ingredients into the wet until combined.  Stir in the shredded zucchini and chocolate chips.
5.  Drop by spoonfuls onto a greased baking sheet (or use a silicone mat).  Bake for 10 to 15 minutes.  Cool before storing in an airtight container.  These make about 2 dozen soft cookies.

There are so many great things you can do with zucchini.  I love making zucchini fritters, muffins, or grilled zucchini on the BBQ. There is also a zucchini lasagna that is on my list to try. It uses thinly sliced zucchini instead of noodles, sounds low-carb and yummy!  What do you do with your zucchini overflow?  Are there any favourite recipes you’d like to share?

Hope you enjoy these cookies as much as we do!

This post is a part of Tuesday Twister and Real Food Wednesday!

]]> http://www.butterbelle.ca/recipe/recipe-sprouted-chocolate-chip-zucchini-cookies/feed/ 7 http://www.butterbelle.ca/recipe/the-best-soaked-muffins-ever/ http://www.butterbelle.ca/recipe/the-best-soaked-muffins-ever/#comments Wed, 14 Jul 2010 16:00:11 +0000 Christine http://www.butterbelle.ca/?p=301

My kids love pumpkin muffins, well, any muffin really.  I make them often because of all the frozen pumpkin and squash that I have in my freezer from the fall.  I receive such a great assortment of pumpkins and squashes from my CSA share and I guess I just don’t know what else to do with it all other than to roast, puree, and freeze it for muffins and pie!

Since I started preparing all my grains the “Nourishing Traditions” way, I have had to experiment a little with soaking recipes for muffins and such.  There are several recipes floating about, but with a few adjustments, I think I have devised a pretty good soaked muffin recipe.

Are you new to eating traditional?  Wonder why I am soaking the batter for these muffins? Whole grains need to be fermented by the way of sour soaking, sourdough, or sprouting in order to improve digestion, and increase nutrient absorption.  All grains contain anti-nutrients, and something called phytic acid.  Phytic acid (or phytates) act as mineral blockers.  Traditional people all over the world knew the importance of properly preparing their grains prior to ingesting them.

In Nourishing Traditions, Sally Fallon states:

All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran.  Untreated phytic acid can combine with calcium, magnesium, coper, iron and especially zinc in the intestinal tract and block their absorption.  This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss…  Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid…  Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes.  The action of these enzymes also increases the amounts of many vitamins, especially B vitamins…  During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.

Remember, you will need to plan ahead when making these soaked, and nutritious muffins.  If you want to enjoy them for breakfast, start the batter soaking the day before.

On to the recipe. Here’s what you’ll need:

• 2 cups of whole grain flour, preferably freshly ground (I used whole wheat)
• 3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar)
• 1/2 cup melted butter or coconut oil (lard or tallow might be ok too)
• I cup pureed pumpkin, squash, sweet potato, carrot, mashed banana or applesauce
• 2/3 cup sucanat or granulated palm sugar
• 2 eggs, pastured or free-range organic
• 1/4 tsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp sea salt
• 1/4 tsp cloves
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Optional add-ins:  1/2 cup raisons, dried cranberries, chopped dates, chocolate chips or crispy nuts

1. In a glass bowl, combine the flour, dairy, and melted butter together.  Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24.  The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm.  A good place is your oven with just the light on, or a dehydrator set on low.  A cold counter top in the winter is not going to reduce any phytates.  You need warmth.

2. Once the batter has had a good soak, add in the rest of the ingredients.  You will have to give it all a very good stir.  Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine!  I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using.

3. Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes.  A toothpick inserted into the center should come out clean and your house smelling wonderful.  That’s how I know something is ready, it smells done!  This recipe makes me about 16 regular sized muffins.

4. Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too…  Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!

Enjoy, and let me know what you think!

I am sharing this post and participating in Tuesday Twister and Real Food Wednesdays!