Anti-Inflammatory, Antioxidant Power, Balance Hormones, Blood Sugar, Boost Energy, Cardiovascular Health, Health Tonics, Healthy Body, Healthy Digestion, Herbal Remedy, Immune Boosters, Recipes, salad dressing, Skin Support

Traditional Fire Cider

This is an amazing immune boosting, cold zapping tonic! A small shot glass daily serves as an excellent tonic for your immune system. You may also take a few more teaspoons for a hangover cure or if you feel a cold coming on. Original recipe by Rosemary Gladstar.

Fire Cider Recipe:

2 – 4 inch fresh horseradish roots

1 or more fresh chopped onions

12 cloves or more chopped garlic

4 inches more grated ginger root

1 Tablespoon powdered Tumeric (I couldn’t find any fresh in Montana at the time I made my tonic).

1/4 cup dried thyme

1 lemon sliced

2 small sliced oranges

2 teaspoons cinnamon

2-5 Chopped fresh or dried peppers, should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.

Optional ingredients: Echinacea, goldenseal, cinnamon, schizandra, lemon, orange, rosemary, peppercorns, elder berries, astragalus, oregano, ginseng, ginkgo, cat’s claw, reishi, rhodiola, tulsi, licorice, cordyceps, ashwagandha, chamomile, Japanese honeysuckle, bee balm, calendula, clove, etc…… whatever your body loves!

Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.

Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.

After three to four weeks, strain out the herbs, and reserve the liquid.

Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”

Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.

 

Fresh horseradish is known to be effective against the flu and common cold, tonsilitis, respiratory disorders, urinary tract infections, and pathenogenic fungus.

Ginger is used to treat arthritis, muscle pain, upset stomach (motion and morning sickness and general nausea), gas, upper respiratory tract infections, and cough.

Onions are used to boost cardiovascular health, bone and connective tissue benefits, and as an anti-inflammatory agent.

Garlic is used to treat high blood pressure, high cholesterol, coronary heart disease, heart attack, atherosclerosis, asthma, building the immune system, help level blood sugar, and is used topically to treat fungal infections.

Hot peppers boost your metabolism, and offer headache, sinus, and arthritis relief as well as releasing endorphins.

Oranges are great for heart health, as part of a best-case-scenario-anti-cancer-diet, fighting cholesterol, to help in weight loss, and to break up or prevent kidney stones.
Lemons are known to aid in digestion, alleviate Meniere’s Disease, kidney stones, and ringing of the ears, cure scurvy (chronic lack of Vitamin C), treat colds and flu, improve the function of blood vessels, and reduce inflammation and retention of water.

Turmeric is pretty much the be-all and end-all of health foods. It’s known to delay liver damage, reduce carcinogenic compounds in other foods, make cancer cells more vulnerable to chemo and radiation, inhibit the growth of malignant melanoma and breast cancer, alleviate arthritis symptoms and skin conditions. Heck, maybe I should let the experts describe what the main compound in turmeric -cucurmin- does. Advanced Experimental Medical Biology in 2007 states that, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”

Thyme contains some of the same components as oregano and is especially high in thymol, which gives thyme its antimicrobial properties against bacteria and fungi, which is why it’s a first rate immune boosting food. Also an antioxidant, thyme has been shown to prevent oxidative damage to DNA in human lymphocytes. In other words, it protects genes. It also contains quercetin, found in onions, which inhibits histamine.

Cinnamon helps prevent infection and may stimulate immune activity, making it a welcome and tasty addition to this fire cider recipe. There’s considerable research indicating that cinnamon can prevent clumping of blood platelets by blocking the release of inflammatory fatty acids from cell membranes. It also inhibits the formation of other inflammatory substances. It also helps regulate blood sugar (a factor in inflammation), has antioxidant activity, and may reduce pain.

Raw apple cider vinegar (not plain old cider vinegar!) is known to be a good source of acetic and ascorbic acid (Vitamin C), mineral salts, amino acids, and other key components of good nutrition, but it is also a well-loved folk remedy thought to ease digestion, fight obesity and diabetes, wash toxins from the body, kill lice, and reverse aging. How cool is that?!?!

Raw honey (locally produced) is a fantastic, all-natural fighter of seasonal allergies. Because bees collect pollen from flowers in your area and then convert it to honey to feed their hives, eating raw, local honey is like a tasty allergy shot. It’s also full of vitamins and minerals, anti-fungal, anti-viral, and makes a great, non-narcotic cough suppressant and throat soother.

I hope you all make your own batch of Traditional Fire Cider using local produce for your winter wellness.

“Never doubt that a small group of committed citizens can change the world.
Indeed, it’s the only thing that ever has” ~ Margaret Mead.

Blessings,

Michelle

Main Dish, Recipes, Side Dish, Uncategorized

Lettuce Tacos

Here is a family favorite for Taco Tuesday!!!!

  • 1 Head Romaine Lettuce
  • Sunflower Seed Pate
  • Cashew Sour Cream
  • Guacamole
  • Cherry Tomatoes
  • Cilantro

Sunflower Seed Pate

1 cup Sun-Dried Tomatoes (soaked)
2 cups Sunflower Seeds (soaked)
1/2 Jalapeno (seeded)
1 handful Cilantro
1-2 Green Onions
2 Tablespoons Olive Oil
2 teaspoons Chili Powder
1/2 teaspoon Himalayan Salt
1 teaspoon Cumin
1 clove Garlic
Juice of 1 Lemon

In the bowl of the food processor fitted with the “S” blade, puree the drained seeds, tomatoes and chili powder into a refried-bean like consistency. Now place the rest of the ingredients into the bowl of the food processor and mix until well incorporated.

Taste your pate and adjust the flavor if necessary. Ready to serve!

Cashew Sour Cream

1 cup Cashews (soaked)
Juice of 1 Lemon
Purified Water (enough to cover cashews in blender and make creamy)
Salt to taste
Pinch of Nutmeg

Drain cashews and rinse. Place all ingredients in blender. Blend until smooth.

Guacamole

2 Avocados
1 teaspoon Garlic powder
Juice of 1 Lime
Salt to taste

Place all ingredients in bowl and smash together with fork till desired consistency. Serve! This dip wont last long!

Now you have all of your parts, put your tacos together! Wash and cut bottom off romaine to make a taco shell. Next place sunflower seed pate, cashew sour cream and guacamole in lettuce shells. Top with tomatoes, cilantro and fresh lime!

Many Blessings,

Michelle

Recipes, Soups

Walking Lightly Soup

It’s that time of year, when I love to eat tons of soup! There is absolutely nothing like soup! By nature its eccentric, in the fact that no two are ever alike!

This is the soup that I used to make out at Walking Lightly Ranch.  Check it out; try it and create something new every time!

Walking Lightly Soup:

 
1 whole apple
1 whole avocado
1 bunch greens (mustard, arugula, collards, broccoli, spinach, baby lettuces, or other favorite greens)
1 bunch herbs, (basil, parsley, cilantro, or other favorite herb)
1 whole zucchini
2 tablespoons miso
dash nama shoyu
2 cloves garlic
1 inch ginger
dash cayenne pepper
2 to 3 cups blessed water or more if needed
Place all ingredients in a blender, blend and serve!

Basic Soup Recipe:

*2 cups non-sweet fruit

Choose between cucumber, tomato, zucchini, pepper, or tomatillo. You may choose to use one or more of these.

*1 to 2 cups liquid

Use one cup first. Then if needed, add more liquid at the end. Choose between blessed water, coconut water, or vegetable juice.

*1 to 2 cups greens

Vegetables or herbs. Choose between kale, parsley, spinach, arugula (also a spice), celery, and your favorite herbs and veggies!

*1/2 to 1 whole avocado, meat of one young coconut, or 2-4 Tablespoons of tahini.

*4 Tablespoons olive oil, or other cold pressed oil like flax or hemp.

*2 Tablespoons Miso

*1/2 to 1 whole apple

*1/2 teaspoon sea salt, or 2 tablespoons nama shoyu (or Bragg’s for gluten sensitive)

*1 inch ginger (optional)

*1 clove of garlic

*1 pinch cayenne pepper

Blend all ingredients. You may choose to create a chunky soup by dicing some of the vegetables, or adding some. Warm it up till it feels warm to the touch! But not over 120 degrees so that you may preserve the enzymes and keep the soup ALIVE! Some other great additions are kelp noodles or zucchini noodles, marinated or grated vegetables, chopped avocado, chopped onions, chopped tomatoes, olives, or sprouts.
 
Be creative, have fun and enjoy!

Good Soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite then any other one dish.”
~Louis P. De Gouy, The Soup Book (1949)
Many Blessings! ~ Michelle
Antioxidant Power, Cardiovascular Health, Desserts, Gluten Free, Healthy Body, Heart Health, Immune Boosters, Inspiring Quotes, Lower Cholesterol, Recipes, Weight Loss

Huckleberry Cheesecake

Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A.  They are a good source of vitamin B and helps speed up metabolism and potassium keeps skin, nerves and muscles happy and healthy by regulating water balances and eliminating wastes.
Huckleberries are medicinal for the blood and liver, they help manage serious illnesses such as heart disease, eczema, lowering cholesterol, muscular degeneration and diabetes by lowering blood sugar levels, they also have bacteria fighting capabilities that are particularly useful in countering urinary-tract infections.  Huckleberries are also safe for diabetics to eat!
Wow.
There have been many clinical studies done to show that the huckleberry promotes eye health, especially against diabetic retinopathy and cataracts. However, back during World War I, the pilots in the Royal Air Force in Great Britain swore that eating huckleberry jam or drinking huckleberry cordials prior to flying night missions over Germany significantly improved their visual acuity in the darkness.
This time of year you will probably have to use frozen huckleberries, but that’s okay, your cheesecake will still be delicious! If you don’t have any frozen huckleberries, no worries, you may always use some other kind of berry!

Huckleberry Cheesecake:

Crust:

1 1/2 cup pecans or almonds
1/2 cup shredded coconut, dried
7 dates (soaked)
Process crust ingredients in a food processor and press into bottom of a springform pan. If it feels too wet, place in dehydrator while you are preparing your filling to remove excess moisture.
If you were blessed with an abundance of huckleberries, place some fresh ones on the crust so you may have bursts of fresh huckleberries in your pie!

Filling:

3 cups cashews (soaked)
1 1/4 cup almond milk
1-1 1/2 cup huckleberries
1 cup huckleberry honey
1/4 cup lemon juice
2 Tablespoons vanilla
1/8 teaspoon salt
1 cup coconut oil (melted at low temperature in dehydrator)
2 Tablespoons lecithin
Blend first seven ingredients in vitamix or blender until smooth. Add coconut oil and lecithin last. Pour mixture on top of pie crust. If you desire, you may choose to reserve two cups of the huckleberry mixture and add two tablespoons of chocolate and two tablespoons on vanilla, mix in blender and pour on top of huckleberry mixture in pan. Swirl it and twirl it to make it beautiful! Place in freezer for two hours or overnight before serving or in the fridge for 6 hours or overnight so that it may set. Serve and enjoy!
Tip: If your mixture is too thick add some date soak water. If your mixture is too thin add some coconut oil or more cashews.
All of life is a journey; which paths we take, what we look back on, and what we look forward to is up to us. We determine our destination, what kind of road we will take to get there, and how happy we are when we get there. ~From A Little Book of Happiness
Love,
Michelle
ayurveda, Blood Sugar, Boost Energy, Healthy Digestion, Recipes, Snacks

Salty Wasabi Almonds

Wasabi soy Almonds are a wonderful snack! Everyone in my family absolutely loves them!
Wasabi is Japanese horseradish and is actually the gnarled root of a plant that is a member of the cabbage family.
Wasabi is great for digestion because it contains enzymes that digest proteins. Besides the fact that it wasabi cleanses the palate, it is also used as an antidote for fish poisoning and maybe why it is an important part of Japanese cuisine.
Wasabi is a heating food and is kapha balancing.

Wasabi Soy Almonds

4 cups almonds (soaked overnight)
1 cup Bragg’s Liquid Amino’s or Nama Shoyu
1/4 cup powdered wasabi
Soak almonds overnight. The next morning mix Bragg’s and powdered wasabi. Let sit for 10 minutes. Add wasabi soy mixture to almonds and let soak for 1 hour. Drain off excess liquid and place almonds on a dehydrator tray. Dehydrate for 24-28 hours at 115 degrees. Make sure you save some for yourself because if your family knows they are around, they are gone immediately.

These are great to throw in the kids lunches for a power packed snack!  What’s your favorite snack?
When you are inspired by some great purpose, some extraordinary project, all your thoughts break their bounds. Your mind transcends limitations, your consciousness expands in every direction, and you find yourself in a new, great and wonderful world. ~Patanjali
xoxo
Michelle
ayurveda, Healthy Body, Inspiring Quotes, Recipes

Chipotle Kale Chips

Kale is one of the mightiest members of the brassica family of cruciferous veggies, a kin to cabbage, broccoli, and bok choy. All of the siblings are rich in sulfur-containing phytonutrients, which promote health and fight diseases. Standing out as a powerful anticancer food, kale like all cruciferous veggies, triggers out livers to produce enzymes that detoxify cancer-causing chemicals in the body. Kale is one of the best sources of antioxidant vitamins A, C, and E, as well as the precious B-complex posse, including B1, B3, and B6. Chock-full of minerals such as calcium, iron, manganese, and copper, this superstar even contains the essential fatty acid omega-3.  Kale reduces pitta and kapha.
Woot Woot!

Kale Chips

2 bunches kale, de-stemmed
1 tablespoon himalayan salt
1/2 recipe black pepper cheese
1-2 teaspoons chipotle (to taste) (this may imbalance pitta constitution types)
you may want to try other herbs or spices
 

Cashew Cheese:

2 cups cashews (soaked for two hours)
1/4 cup nutritional yeast
1/4 cup lemon juice (fresh pressed is the best)
3 cloves of garlic or 1 teaspoon hing (asafoetida)
1/2 teaspoon black pepper (or white pepper if you prefer)
1 teaspoon cumin
1 teaspoon coriander
1/4 cup blessed water
 
De-stem kale and tear into chip sized pieces (keep in mind that kale shrinks a lot). Massage salt and positive thoughts into kale so that it starts to release moisture, this also makes the kale easier to digest. Then let the kale relax while you make your cashew cheese.
 
For the cashew cheese, place all ingredients in a Vita-Mix or high speed blender and process until you have a smooth, creamy texture. Add more blessed water as needed.
 
Add cashew cheese to wilted kale and massage! Now, your chips are ready to go into the dehydrator! Dehydrate at 105 degrees overnight. This creates a scrumptious, buttery kale chip!
Experiment with different spices, try a BBQ rub instead of chipotle. Have fun!
 
Warning: Kale chips are highly addictive, you may want to double or triple your batch!
In art and dream, may you proceed with abandon. In life, may you proceed with balance and stealth.
~Patti Smith
Love and Bliss,
Michelle Berry
Anti-Cancer, Healthy Body, Recipes, Skin Support, Weight Loss

Save the Salmon Patty

Today I want to share an amazing dinner that I prepared for some wonderful people right before a juice fast! Although this actually took place a couple of years ago, I am feeling a little nostalgic this fall. Remembering this evening and how much fun it was to get everyone together to enjoy this delicious meal.

Menu:

Save the Salmon Patty Served on a bed of Fresh Greens and topped with a Spicy Mango Sauce
Root Salad Served on a bed of Spicy Sprouts
Buckwheat Onion Bread Served with Detox Pesto
Tomato Wedges
Dessert:
Chocolate Hazelnut Cream Pie
The cherry soup really gets peoples bowls moving right along, and everything else was so light and green, it was a really great last meal right before a juice fast!
Yumm!

Save the Salmon Patty!

  • 2 cups sunflower seeds, soaked 1-2 hours
  • 2 tablespoons lemon juice
  • 3 cloves galic
  • 1 bunch dill
  • 1 teaspoon sea salt
  • carrot juice , as needed
  • Blend In:
  • 5 whole carrot pulp, (run through juicer)
  • ½ cup red onion, finely chopped
  • 1 cup celery, minced
  • ½ cup parsley, chopped
  • ⅛ cup chives, or green onion
  • ¼ cup lemon juice
  • 2-3 tablespoons kelp powder
  • 2-3 tablespoons dulse
  • 2-3 tablespoons nama shoyu
  • Directions:
  • *Juice 5 carrots.
    *Blend first 6 ingredients until creamy and blend i the rest of the ingredients! Form into loaves or patties and serve! Or you may dehydrate at 115 degrees for 4-6 hours. (I like to dehydrate for that warm feeling)
    *Top with mango sauce.
  • Mango Sauce:

    • 2 inch ginger
    • 1 clove garlic
    • 1 small serrano pepper
    • 1 whole mango
    • ½ cup coconut milk
    • ¼ cup cilantro
    • white pepper, to taste
    • Directions:
    • *Blend ginger, garlic and pepper. Add mango, coconut milk and pulse, add cilantro ad white pepper and pulse.
      *Serve on top of “salmon” patties
    A bit about sunflower seeds…
    More than any other flower, the sunflower suggests the glory of the summer sun itself. Wild, it lines roadways and gilds whole fields with its stunning, sun-colored mandalas. Cultivated in home gardens, it towers to impressive heights of fifteen feet in or more and boasts a flower up to two feet in diameter. A showy plant indeed.
    This daisy relative, which originated in western North America, is more than just show. Both sunflower seeds and sunflower tubers (jerusalem artichoke) were important Native American foods. Sunflowers were introduced in Europe in the 1500’s and have become a staple in Russia. Until the popularization of health foods in the United States in the 1960’s, its domestic use was primarily for bird feed; hence its one common name “polly seed.” Sunflower seeds are also nicknamed “sunnies.”
    The shells may be white, brown, black, or black with stripes. The US commercial supply primarily comes from the Red River valley of Minnesota.
    Health Benefits Sunflower seeds are an energy tonic and nurturing food used to treat constipation. Sunflower seeds contain more protein than beef and 20 percent fat, most of which is unsaturated. A good source of calcium, phosphorus, and iron, as well as vitamins A, D, E, and several of the B-complex, they also contain a trace of flourine, which may explain the Russians’ claim that they are good for the teeth. Sunflower seeds are tridoshic used in moderation; in larger quantities, they primarily reduce vata.
    Superbly Delicious!
    Here are a few pictures of everyone enjoying the evening!
    Jean & Dicky, Bless their hearts.
  • Dicky is no longer with us, which makes this post that much more special to me. I feel so lucky to have known such a sweet man. Love you like crazy cakes Dicky!  Click here to watch a remembrance video about Dicky.
  • Beautiful Linda
    My mom and me
    I love you mom!
    xoxoxo
    Sweet Skip
    Live each day like its your last.

    Blissfully,
    Michelle

 

Allergy Relief, Anti-Aging, Anti-Inflammatory, Antioxidant Power, ayurveda, Blood Sugar, Cleansing & Detoxification, Gluten Free, Healthy Body, Immune Boosters, Recipes, Skin Support

Vegetable Medley Soup

Soup is one that provides a powerful nourishment for the fall season. lots of veggies, tea and magical healing miso, how could one go wrong?

Vegetable Medley Soup:

  • 3-6 whole bell peppers, s-bladed
  • 1 bunch spinach, s-bladed
  • 1 bunch celery, 2mm-disk
  • 1-4 bunches cilantro , or basil s-bladed
  • 2-3 cups sundried tomatoes, soaked, s-bladed
  • 4 whole avocados, diced
  • 1 ½ cups pumpkin seeds, or hemp seeds, whole
  • ½ cup cumin
  • ½ cup olive oil, or sesame oil
  • ½ cup lemon juice, or 2 Tablespoons apple vinegar
  • ¼ cup kalamata black olive brine
  • ½ teaspoon salt
  • ½ tablespoon cayenne pepper
  • ½ teaspoon hing, or garlic
  • 1 cup miso
  • 4 cups nettle, dandelion, or rooibos tea

To make tea:

1/2 cup nettle, or dandelion or rooibos dry tea.

3 cups tea kettle watersteep for 20 minutes.

Miso, add enough miso till you like the taste. I like to use a gluten free miso from South River Miso, it makes Miso Happy! It is simply the best! (I will be putting in a bulk order soon so if you live in my area, let me know and I will order you some!)

Add all ingredients to a bowl and serve. You may choose to warm on stove till soup is warm to the touch or you may use a candy thermometer and heat to 120 degrees.

Note: When I say s-bladed it means to use the “S” shaped blade in your food processor to chop ingredients. Be careful not to process to much and puree it.  Just chop.

Nettles are used throughout the world to build vitality, nettles are delicious and if your in a moist area, free for the taking! But do take carefully! (Preferably with gloves) To harvest the leaf, you come at the leaf from the bottom, folding it along its central crease, yanking it gently from the mother plant, and then rolling it up so as to enclose the top of the leaf (where the stingers are most commonly found).
Nettles are persistent perennials that can grow taller than 2 meters (6 feet). Nettles grow in multiple thin stalks arising from the ground. Nettle leaves are typically collected, eaten and or dried in May and June, just before coming into flower. The stems and leaf tops of the stinging nettle plant are covered with thin, hair like protrusions. These protrusions, if touched, release a stinging fluid containing histamine and formic acid, which causes temporary burning and irritation. This injection, which is like and ant’s bite, increases circulation, and provides external treatment for arthritic pain, gout, sciatica, neuralgia, hemorrhoids, and scalp and heir problems. Nettle juice can be used as a hair rinse to restore natural color. Nettle extracts are used in many shampoos.
Internally, nettles are a kidney tonic with diuretic properties that help flush the blood and cleanse blood through the kidneys. Nettles afford allergy relief, enrich the blood, and thicken the hair. Due to their iron rich content and ease of absorption, nettle juice is more effective than spinach juice in building blood. Nettle leaves are highly alkaline. They neutralize and dissolve acidic wastes in the blood. Its power to purify the blood will do wonders for chronic skin ailments. Its effective against eczema on the upper body, especially on the face and neck, and ears. This benefit is likely due to its high silicon, chlorophyll, and vitamin C content.
Nettle juice is perfect for weight reduction. Nettles are also good for hypoglycemia, as they help reduce blood sugar levels, and they also ameliorate high blood pressure. Used for anemia and excessive menstruation, nettles also build overall energy and chi. Nettles reduce pitta and kapha and can be used, in moderation by vata. (If you know about ayurveda you know what Im talking about.)  Wow!
Stinging nettles probably originated in Eurasia, although there is some evidence that they were growing in the Americas when the Europeans arrived. Some of the strongest varieties grow in the United Kingdom and Germany.
Mythologically, the Nordics associated nettles with the thunder god Thor. Nettles were perceived to protect one from lightning. The incredible strengthening properties of the nettle plant really do make one more resistant to the elements.
When nettles are eaten, the saliva neutralizes the sting, so that one cannot be stung in the mouth or throat.
Mother nature provides her unique balance by providing a remedy for the nettle sting by allowing burdock to grow in the same locales as nettles. Mashed-up burdock leaves applied to the skin relieve nettle stings. Also the juice from the stinging nettle leaves acts as an antidote to the sting as well, when applied topically.
Simply and amazing plant!
 
Hope you all are having a wonderful fall!
Lots of hugs and blessings!
 
Michelle
 
PS. The information contained in this post came from the books, Eating for Beautyby David Wolfe, and The New Whole Foods Encyclopedia, by Rebecca Wood.
Inspiring Quotes, Recipes

Eggplant Bacon

It’s that time of year when eggplant is growing strong in my neck of the woods! Since it is the only time of the year I really eat it I enjoy it immensely! We will make eggplant bacon, ratitullie, eggplant steaks, vegan eggplant parmesan, and the list goes on….. Here is a simple recipe for eggplant bacon, its  great on sandwiches or just to snack on! Its really great to make an ELT, on a raw cracker bread with lettuce, tomato, and a cashew mayo and mustard. Its heavenly and I am getting hungry just thinking about it!

Eggplant Bacon:
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
2 Eggplant
extra pepper to season top of eggplant

Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through.
Voila! Eggplant bacon!

  • Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.
  • Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.
  • It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus.

Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.

  1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.
  2. Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.
  3. Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as “steaks” place freezer paper between each eggplant to keep them separated.
Risk more than others think is safe.
Care more than others think is wise.
Dream more than others think is practical.
Expect more than others think is possible.
~Claude Bissell
Have a beautiful August!
Love,
Michelle
Anti-Inflammatory, Cleansing & Detoxification, Healthy Body, Healthy Digestion, Immune Boosters, Recipes, Skin Support

Dandy Dandelions – Super Spring Liver Cleanser

Its that time of year when dandelions are starting to pop up all over the yard! It looks like we will have a good crop this year!

This abundant weed is found almost everywhere & thank goodness it has so many medicinal uses. For example, it helps strengthen the stomach, kidney, spleen, pancreas, intestines, gallbladder, and liver. It does this by improving bile flow and reducing inflammation in cases of hepatitis and cirrhosis.
Dandelions are so magical that they help to dissipate gallstones & by strengthening the kidney as mentioned above it helps with overall health and even clears skin problems.
In fact, Taraxacum officinale, which means the “Official Remedy for Disorders” is the common dandelion.
This little (and maybe somewhat annoying) plant has remarkable nutritional value, being very high in vitamin A & C, with more carotene than carrots and more potassium than broccoli or spinach. Not to mention healthy doses of copper and iron.
Dandelion tea is the perfect tonic for everyone.
If you experience any discomfort with constipation, digestive disorders, indigestion as well as general sluggishness and fatigue, try to add some dandelion into your daily routine.
Just one cup per day will yield noticeable results within a few months.
Tea may also be of benefit for many of the problems associated with diabetes and low blood sugar.
Amazingly, the white sap from the stems or roots can be applied directly to bee stings, sores and is very useful in the elimination of warts, acne, and calluses.
Morgan and I decided to make dandelion tea!
First we gathered 6-8 dandelions a piece.
Then Morgan pulled out the petals.
We put the petals in our bistro, with just over 2 cups of water.
Let it steep for a few minutes.
Add some honey, stevia, xylitol or coconut sugar if you wish!
Enjoy!
You could also brew this tea and add it to soups and smoothies.
Use the spicy dandelion greens in juices salads, soups and sautees.
There is no limit to this simple little weed!
By adding this plant to your daily diet or taken as a beverage, you could, depending on the peculiarities of your body chemistry: prevent or cure liver diseases, such as hepatitis or jaundice; act as a tonic and gentle diuretic to purify your blood, cleanse your system, dissolve kidney stones, and otherwise improve gastro-intestinal health; assist in weight reduction; cleanse your skin and eliminate acne; improve your bowel function, working equally well to relieve both constipation and diarrhea; prevent or lower high blood pressure; prevent or cure anemia; lower your serum cholesterol by as much as half; eliminate or drastically reduce acid indigestion and gas buildup by cutting the heaviness of fatty foods; prevent or cure various forms of cancer; prevent or control diabetes mellitus; and, at the same time, have no negative side effects and selectively act on only what ails you.
Wow. All this from a simple weed. Its free, so don’t spray it, enjoy it!
A happy Morgan!
Morgan and I added Healing Honey, from the pristine nature preserves of New Zealand comes a honey so utterly delicious, so beneficial in its health properties, it is classified as a Therapeutic Good in Australia.
Healing Honey with its fully certified, organic Manuka 15+ activity is truly one of nature’s nectars with special immune supporting properties that it alone possesses. No other honey has these special properties. In fact, less than 1% of all manuka honey contains this extremely rare, 15+ activity that is scientifically proven to have immune supporting and protective properties. How wonderful to have a treat like Healing Honey that the whole family can both enjoy and benefit from at the same time!  Healing Honey is completely unique because:
  • It’s hand-harvested in New Zealand. Our honeybees live in pristine nature preserves, where we meticulously process our Healing Honey exclusively by hand to ensure all of its natural goodness is protected.
  • It’s 100% organic and raw. Healing Honey was the first ever certified organic Active 15+ Manuka Honey in the world, and it is raw (never heated), thereby preserving its unique health supporting natural enzymes.
  • It’s potent and pure. Healing Honey is scientifically tested and verified to have all of its beneficial active 15+ Manuka factor. We also test each batch to ensure it is absolutely pure by certifying that it’s free of more than 160 chemical residues.
Benefits of Healing Honey 
While you delight in its exquisite flavor on toast, in your tea, or straight from the jar, Healing Honey: 
  • Offers a delicious and healthy substitute for sugary sweets
  • Helps enhance your body’s immune response
  • Soothes indigestion and other digestive discomforts
  • Promotes healthy probiotics in your gastro-intestinal tract
  • Contains a number of free radical busting antioxidants that support your health
  • Boosts your energy and endurance naturally
  • Research shows it can be beneficial and protective for topical burns, wounds, and skin care
  • Provides soothing comfort for sore throats and coughs
Certified Kosher
Let me know if you would like some and I’ll hook you up! 🙂
Absolutely, mildly delicious dandelion tea!
What a sunny way to brighten a rainy spring day!
For those of you who may be coffee drinkers instead of tea drinkers, have no fear! Dandelion coffee is made by grinding roasted roots.
Even though the roots do not contain caffeine, it is healthy without the side effects of coffee.
If you love sweets (as I do) you may choose to grind the root and mix with a little warm almond milk & some honey or stevia.  This makes a very nutritious creamy beverage with very few calories.
If you live in the Flathead Valley, please take a minute to check out my juice cleanse offerings. The next group cleanse is May 17-21st! Sign up today!
Yes, dandelions will be included!
Have a lovely, beautiful, spring!
Blissful Blessings,
Michelle