Healthy Foods

The Natural Living Site update

2009-12-14T11:54:00.000-06:00

I have been working on a lot of small details for my website. I redesigned the main page of the site The Natural Living Site by adding some smaller pictures at the top of the page to dress it up a little. These were all pictures that I or my family have taken of our area.

I am still putting out a weekly newsletter. If you haven't signed up, click here The Natural Living Site and enter your name and email and you will recieve the newsletter each week, plus have access to the archives!

I have joined Twitter and try to post on there regularly during the week.

I have joined SelfGrowth.com and submitted articles there.

And I'm promoting my ebook: Natural Cold and Flu Remedies Cold and flu season arrived here in the fall and I used several of the remedies. I especially like my herbal honeys I put up this fall.

Benefits of Onions for Cold and Flu Symptoms

2009-11-06T10:59:00.000-06:00

Oops! Been a few weeks since I've been on here. I finished my 100 Articles in 100 Days Marathon over at EzineArticles.com !! Whoo hoo! I've worked really hard to finish this in time. I finished about a week ahead of schedule. Here is one of the articles that has had a lot of views, well over 1,000. So I thought I would pass it along.

Benefits of Onions for Cold and Flu Symptoms
©2009 Shanna Ohmes

Most of us are aware of the powerful odor of onions. Did you know this is their secret weapon against viruses and bacteria? That pungent odor is caused by the rich sulfur compounds that promote health and well-being. Throughout history onions have been held in high regard for their culinary and medicinal qualities. They have even been used as a currency in Egypt to pay the workers who built the pyramids.

Onions have phytochemicals and quercetin which assist the body by moving and breaking up the mucus in the head and chest. The powerful odor causes the eyes to tear and the nose to run. It is this affect on your body that stimulates the immune system to fight the virus or bacterial infection. This is helping your body shed the virus and reduce the inflammation from congestion.

The onion is a warming, stimulating and penetrating herb. It is used in soups and even cough syrups. But you don’t have to eat it to experience its healing affects. Apply them externally as a poultice and inhale and feel their pungent effects. Onions bring heat to the area and this action brings the fever to that part of the body to control how far the infection spreads.

You can also cut them in slices and put them in a bowl by your bed at night or in any room in the house. It is said they absorb the viruses and bacteria from the air. A doctor during the 1918 Spanish flu discovered a farmer and his family doing this very thing and they did not catch the flu, so the story goes.

Onions are anti-bacterial, ant-viral, and anti-parasitic. They are rich in vitamin C, potassium, chromium, fiber, manganese and vitamin B6. So eat onions every day, learn to make poultices and syrups and continue a 5,000 year old remedy.

7 Health Benefits of Yogurt

2009-10-06T11:24:00.000-05:00

Do you like yogurt? Sometimes spelled yoghurt, this fermented milk product has been around for thousands of years. In fact, it is believed that it originated in Bulgaria. From the Gaelic people to the Mongolians, yogurt has been a staple food for many traditional cultures. These cultures had no heart disease and lived on diets chiefly of fermented milk products and meats! The key was their milk was raw, not pasteurized. Pasteurization destroys many helpful enzymes in the yogurt and other cultured milk products.

Here are just a few of the health benefits you will receive from including yogurt in your daily diet:

• It’s loaded with friendly bacteria called lactobacillus acidophilus that is tolerated and assimilated better by those with allergies.

• Vitamins B and C are increased when raw milk is fermented into yogurt and other products, like kefir and raw cheeses .

• It protects you from bone loss.

• Fermenting milk breaks down difficult to digest milk proteins, so those that are lactose intolerant can usually enjoy the healthy benefits of yogurt.

• Lactase is an enzyme in fermented milk that breaks down the lactose in the digestive system, so yogurt improves your digestion.

• Yogurt is very beneficial for young nursing mothers, children, the elderly and those that are ill.

• Yogurt helps you fight infectious diseases.

Yogurt is easy to make at home and can be used in many different recipes. Smoothies are delicious when yogurt is added to the recipe. Also you can use it to make yogurt cheese, or a drink with lime juice and honey, herbal breads and dough for tart shells. Soak fresh ground wheat in water and a little yogurt overnight to neutralize the phytic acid in the wheat that inhibits digestion. It gives a wonderful sour flavor to breads!
©2009 Shanna Ohmes

"Grub" ideas for an urban organic kitchen

2009-10-01T13:49:00.000-05:00

I have been reading a book called "Grub" by Anna Lappe`. The author calls grub "organic and sustainably raised whole and locally grown foods, produced with fairness from seed to table, and is good for our bodies, our communities, and our environment." I am about half way through the book and am amazed at the research she did. She talks about how the chemical companies are indifferent to and twist research that shows how the pesticides and other chemicals affect our health.

One interesting chapter is on the organic brands and what companies actually own them. For instance, Kashi, Morningstar Farms and Natural Touch are owned by Kellogg. Celestial Seasonings, Arrowhead Mills, and Garden of Eatin' are owned by Heinz. And the list goes on. It makes me wonder when I buy organic, who am I really supporting?

She talks about trends in food. One is the variety--or I should say lack of variety of fruits and vegetables that we actually consume. In 2000, only 3 veggies were half of the servings in our nation's diet--iceberg lettuce, potatoes as frozen, fresh and potato chips, and canned tomatoes. I watch what people put in their shopping carts at the store and I would believe that statistic. I was one of those statistics at one time.

And then I came across this quote that I put on my newsletter blog: "Every time you spend money on food, you are voting for the world you want." That was by John Kinsman, an organic dairy farmer and the founder of Family Farm Defenders.

I am enjoying the book and looking forward to the recipe section and trying them out.

Soy for Babies--Not a Healthy Alternative

2009-09-29T11:48:00.001-05:00

Wrapping up our month long study of the harmful effects of soy on our health. This last post is how dangerous it is for our babies. Please read and pass on to anyone you think would benefit.

This article is by Dianne Gregg:

Here in the United States we have an excess of soy consumption that is causing health problems for babies as well as adults. Unfortunately, all the hype about how good soy is for you keeps many moms for being aware of the dangers.

Mothers, through magazines and advertising have been convinced that soy formula is a good alternative for babies that cannot tolerate milk. Soy for babies is not a healthy alternative because it contains high levels of phytoestrogens that contain growth depressing trypsin inhibitors – which have been know to cause zinc deficiency. Zinc – which is important to the development of the nervous system. In addition, the aluminum content of soy formula is 10x greater than milk and has a toxic effect on the kidneys. Read article http://www.westonaprice.org/soy/infant.html.

In addition, soy formula is not always easily digestible and can cause cramping, gas, colic, diarrhea, and early puberty. If an infant is lactose intolerant a better alternative might be goat milk, almond or rice milk. This would also apply to toddlers – do not give them soy milk.

Once consumers start reading labels carefully – they will be amazed at the soy content in snack foods, fast foods, and pre-packaged frozen meals – a staple in a child’s diet. Since it’s often disguised as other ingredients – you have to know what to look for.

For a detailed list of foods containing hidden soy go to: http://www.hiddensoy.com/yahoogroups.php

Dianne Gregg, author of "The Hidden Dangers of Soy" decided to write this book after developing a severe allergy to soy and nearly dying. She has done extensive research on this subject and wants to share this crucial information with others.

To claim your free chapter of The Hidden Dangers of Soy (including) soy free recipes. http://www.hiddensoy.com/soy-health-risks.php

Listen to Dianne on the radio Tuesdays, 4pm - 5pm EST interviewing experts in the health and wellness industry. http://www.blogtalkradio.com/Health-Watch-Radio

Herbal Honeys for Colds and Flu

2009-09-24T14:19:00.000-05:00

This week I learned how to make herbal honey. I had sage, mint and roses in the garden and tried my hand at that. The rose petals were beautiful mixed with the honey and I've sampled a taste and it is so good. I made sage honey and that will be really good for sore throats. And the mint was delicious, I can't wait to taste it as tea. All of these can be made as a tea or spread on toast or used in whatever recipe I find. I've written how to make them on my new website blog at The Natural Living Site Newsletter if you want to check it out! It will be published on Friday...

The Surprising Places Soy is Hidden

2009-09-22T11:35:00.001-05:00

If a little is good, then a lot more must be a lot better--isn't that the way we think? Well, it seems the food industry thinks that way....look at all the places they hid soy...

Another great article by Dianne Gregg...

Although advertising has led many of us to believe that soy is healthy, the fact of the matter is that for many people it creates, rather than prevents, health problems – including obesity, hypothyroidism, osteoporosis and indigestion.

Even those who know have trouble avoiding unhealthy soy. Soy is found in over 60% of food products, even in places where you would not expect it to be. For example: Soy can be found in most canned tunas, canned soups, chocolate, pizza, frozen dinners, breads, muffins, donuts, cake mixes, hot chocolate, some baby foods, and thousands of other popular products.

One reason soy is so hard to detect is that it has many aliases. Manufacturers do not always list soy as an ingredient, instead the labels read:

• Textured vegetable protein (TVP)
• Textured plant protein
• Hydrolyzed vegetable protein (HVP)
• Vegetable oil (which often contains soy oil)
• MSG (monosodium glutamate)
• Lecithin
• Broth

Keep in mind that food labels and ingredient lists change without warning, and manufacturers often switch the ingredients of a product. That’s why it’s so important to learn to check labels.

And believe it or not...

Vitamins, over-the-counter drugs and prescriptions may contain an unwanted dose of soy as well. For example: Pills with soy oil bases; Vitamin E derived from soy oil, and soy components such as isoflavones. The inhaler Atrovent is one Rx products that contain soy.

You may also be surprised to learn that soy can be found in...

Green oriented industrial products. While they may be green for the environment, they can also be potentially harmful for those with a strong allergy to soy. Inks, paints, plastics, carpets, mattresses, etc. are just a few on the list.

Dianne Gregg, author of "The Hidden Dangers of Soy" decided to write this book after developing a severe allergy to soy and nearly dying. She has done extensive research on this subject and wants to share this crucial information with others.

Discover more soy health risks by claiming your free chapter of The Hidden Dangers of Soy with soy free recipes.

Listen to Dianne on the radio Tuesdays, 4pm - 5pm EST interviewing experts in the health and wellness industry.

http://www.blogtalkradio.com/Health-Watch-Radio

Win a Fermenting Jar!

2009-09-17T13:56:00.001-05:00

I have posted several times about fermenting various foods and how important it is to your health. Here is a website called Nourished Kitchen that is giving away a jar to do just that! And an ebook of recipes.

You can ferment sauerkraut, kimchi, salsa, chutneys, and organic lemons! Add good probiotics to your health this winter.

If you are interested go to http://nourishedkitchen.com/fermented-vegetable-master/ and sign up for the free giveaway!

7 Signs of Soy Intolerance

2009-09-15T11:14:00.001-05:00

The best way to avoid soy and eliminate it from your diet is to eat fresh whole foods. Read the labels on other products you buy. This week's newsletter will be on soy, so be sure and subscribe at The Natural Living Site for the newsletter if you haven't already!

Here is an article by Dianne Gregg on symptoms of soy intolerance.

By Dianne Gregg
The most common allergies people suffer are Milk, Eggs, Peanuts, Soy, Tree Nuts, Fish, Shellfish, and Wheat. Proteins in these eight major foods are estimated to cause 90 percent of the allergic reactions in the United States. Of all of these, Soy is one of the most under diagnosed.

Do you have an allergy to soy? Below is a list of seven symptoms of soy intolerance provided by Food Allergy Network:

1. Vomiting, nausea, bloating, cramps, diarrhea,.

2. Difficulty breathing, speaking or a drop in blood pressure. (Dianne blood pressure does not seem to go with the other two here)

3. Heart palpitations, loss of consciousness.

4. Anxiety, faintness, distress.

5. Hives or a rash, red and itchy skin, flushed face,.

6. Swelling of the eyes, face, lips, throat, and tongue.

7. Weakness, paleness, or sense of doom. (sense of doom does not seem to go here and I think makes you look like a crackpot J

Unfortunately for me, I had most of the symptoms of soy allergy. Mine was so serious that I eventually went into anaphylactic shock. Because doctors thought my symptoms were related to menopause, it took eight years to develop a full-blown attack and to diagnose the problem.

For a detailed list of foods containing hidden soy go to: http://www.hiddensoy.com/yahoogroups.com

Dianne Gregg, author of "The Hidden Dangers of Soy" decided to write this book after developing a severe allergy to soy and nearly dying. She has done extensive research on this subject and wants to share this crucial information with others.

To claim your free chapter of The Hidden Dangers of Soy (including) soy free recipes. http://www.hiddensoy.com/soy-health-risks.php

Listen to Dianne on the radio Tuesdays, 4pm - 5pm EST interviewing experts in the health and wellness industry.

http://www.blogtalkradio.com/Health-Watch-Radio

The Dangers of Soy

2009-09-08T08:00:00.003-05:00

Did you know that soy is actually dangerous and that it is in so many processed foods? Dianne Gregg has written about her experience in her book "The Hidden Dangers of Soy". Here is a quick quiz you can take to see if you are experiencing problems with this dangerous additive.

TAKE THE SOY QUIZ

If you are not feeling like yourself, and have symptoms such as nausea, bloating, gastric disorders, unusual weight gain, palpitations, shortness of breath, or lack of energy, a soy allergy may be the culprit. While not everyone will have a severe reaction, it’s important to be aware of what foods you may be eating that are triggering a change in the way you feel. Take this quick quiz to see if soy might be affecting your health.

Circle yes or no:
1. Are you gaining weight even though you exercise and believe you are eating a healthy diet? YES/NO
2. Do you experience nausea and bloating after eating a particular food? YES/NO
3. Have you noticed any palpitations or anxiety? YES/NO
4. Do you experience shortness of breath for no apparent reason? YES/NO
5. Do you suffer from gastric disorders such as gas, bloating or IBS? YES/NO
6. Do you feel tired all the time even when you get enough sleep? YES/NO
7. Is your body feeling out of whack and you can't figure out why? YES/NO
8. Do you experience recurrent rashes or itchy skin? YES/NO

What Your Answers Mean: If you answered, “Yes” for two or more of these questions it may be related to your soy consumption. To signup for a free newsletter, to get a white paper filled with soy free recipes or to download a free chapter from the book The Hidden Dangers of Soy go to: http://www.hiddensoy.com/soy-health-risks.php

Dianne Gregg is the author of The Hidden Dangers of Soy (Outskirts Press, 2008). After developing a severe allergy to soy that nearly killed her, Dianne Gregg learned the truth behind this supposed health food. “The Hidden Dangers of Soy” is the culmination of her efforts to educate others on the issue in hopes more will avoid soy’s underreported—yet widely researched—negative health impacts. Dianne hosts Health Watch Radio, a weekly show featuring interviews with inspiring guests from a variety of fields -- health, wellness, fitness, personal growth and empowerment, etc. Listen to Dianne on the radio Tuesdays, 4pm - 5pm EST http://www.blogtalkradio.com/Heath-Watch-Radio

Newsletter Updates and Blog Plans

2009-09-05T13:27:00.001-05:00

Have had a bug this week and am now getting back to the computer! It gave me time to think and plan ahead on my writing. I will be writing a few posts on soy this month. I am writing newsletters once a week on traditional foods for my website. And I will be upgrading my blog to a new look and that will take several days to get that process done.

I've been experimenting with new foods for the last 3 weeks and have written about them in my newsletters. If you aren't subscribed to my newsletter here are a few of the topics I have written about lately:

The Secret of the Caucasus Mountains
Quinoa The Gold of the Incas
Monkey Face Food
Bone Broth

You can go to The Natural Living Site to subscribe to the newsletter. I am having so much fun researching traditional cultures and their diets. Foods from the past are making their way back into our diets now. And the health benefits are amazing!

Carrots and Greens

2009-08-20T13:09:00.000-05:00

I had a craving for carrots today so I just made this up as I went along.

What you need:
3 carrots
2 celery
greens: collards, mustard, spinach, or a mixture
1/4 onion
2 cloves garlic
dulse/seaweed
chicken broth

Slice everything up in the desired chunky thickness, and put in a pot with the chicken broth. I use just enough broth to steam with until the carrots are tender. Maybe a 1/2 cup or more.

When the carrots are tender, pour into a bowl and add just butter and sea salt to taste. Mmmmmm. I love butter and sea salt on my veggies, especially carrots.
Enjoy!

A Healing Chicken Broth for Colds and Flu

2009-08-14T16:22:00.000-05:00

When was the last time you had home made broth? I mean the rich stuff--boiling the bones down all day to get that rich dark yellow broth. Never had it? Or has it been so long ago you don't remember when?

Here's how to make your own chicken broth and you can store it in the freezer and use it as you need it.

You need chicken bones. These could be the bones you save from other dishes, like roasted chicken, fried chicken... just put them in a freezer baggie and freeze til you're ready to make the broth. Now put all the bones in a big pot and fill with water. Bring to a boil, cover and then put on simmer to medium heat. Keep it on the stove all day while you do your other house chores. Just keep checking it and refill with water when needed. Also, you can skim off the gunk and foam at the beginning.

By late afternoon you should have a deep golden broth. Just strain off the bones and store the broth in containers in the freezer. Keep some in the refrigerator too, to add to a quick 20 minute soup during the week.

Chicken soup has many healing properties, especially for colds and flu. So make sure to keep it on hand.

Butter

2009-08-07T15:31:00.000-05:00

Did you know you can make your own butter?

Just take 1-2 cups of cream and pour it into a glass quart jar. Shake it for about 15 minutes or more. The agitation is what brings about 2 phases: the first one is whipped cream, the 2nd is the butter.

The whipped cream is light and fluffy and delicious. Keep shaking past this phase until you see the butter granules. Then pour the buttermilk into a cup and put that in the refrigerator.

Now you can rinse the butter granules with cool water and press with a wooden spoon. You want to repeat this process several times until the water runs clear. Then work in about 1/4 - 1/2 tsp salt into the butter and store in the refrigerator or freezer.

Use the buttermilk to make pancakes or biscuits. Both the butter and buttermilk are full of nutrients so enjoy!

Another Iron in the Fire--EzineArticles

2009-07-31T18:33:00.001-05:00

Ok, everyone bear with me as I add another iron to fire. I have signed up for EzineArticles 100 Articles in 100 Days Marathon! Like I needed More To DO!! I am really enjoying writing articles though and sharing what I've learned about Healthy Foods, Herbs and Traditional Diets. I will continue to post here. I see I'm getting viewers from several countries consistently. Sign on to the Followers list to the left! Leave some comments and let me know what you think about my posts! Wish me luck, I'm off to gather my ideas.

Fresh Eggs

2009-07-27T08:12:00.000-05:00

Fresh eggs from pastured chickens--have you ever had any? I grew up on them and didn't give it a thought back then. Then life took me here and there so I was dependent on the grocery stores. I noticed a subtle change over the years in these eggs, but it wasn't until I was able to have my own chickens again that I figured it out. The yolk in store bought eggs was the familiar pale yellow with a bland taste, but when I cracked open our fresh eggs, the yolk was a beautiful deep gold and bursting with flavor. I had forgotten how good those eggs were!

Why such a big difference? Well, supermarket eggs are from chickens that are confined in cages only big enough for them to turn around in. They are fed a grain-based mash or pellet diet filled with antibiotics, drugs and synthetic vitamins. And they are kept in large factory building settings.

Pastured chickens are allowed to run around outside in the fresh air, soaking up the sun which produces vitamin D in their eggs. Chickens are born scratchers. They love to scratch in the dirt and peck. What are they pecking? Little bits of gravel (which helps them digest their food), fresh greens, bugs, and seeds. A happy healthy hen is one who is out in the yard clucking, pecking and scratching. The proof is in the egg!

Raw Milk vs Pasteurized

2009-07-23T15:21:00.000-05:00

I just finished my article for EzineArticles on the health benefits of raw milk. I thought I would pass on a few quick facts for those that are interested.

Raw milk is an immune system booster! It has lots of enzymes and amino acids and it is easy to digest.
Lactose intolerant? No more-- after you drink raw milk it changes to lactase which is easily digested. You may just be intolerant to pasteurized milk.
Vitamins A and D.
Loaded with calcium.
Long proven history of use--about 8-10,000 years or so.
In the early days, even the Mayo Clinic used raw milk from nearby farms to cure many diseases.

Raw milk is delicious and healthy. Find a homesteader near you and try it out. In the meantime, read this article by Dr. Ron Schmid, ND to learn more. Tomorrow's newsletter is on culturing milk products. If you haven't signed up for the free weekly newsletters click here The Natural Living Site and sign up today.

Grapefruits, Lemons and Limes

2009-07-21T14:53:00.000-05:00

These are great fruits to keep around during the summer to keep you cool and give you plenty of vitamin C. Eat a grapefruit mid-morning or at lunch. In the afternoon, cut a lemon or lime in half. I use 1/2 a lemon or lime, but some may like a whole one during the day. Squeeze the juice into your water, add a pinch of sea salt to taste. Sea salt has trace minerals. It's not like table salt. Your body utilizes all the minerals in the sea salt. Don't forget to eat the pulp of the lemon or lime. Remember, eat the whole food because it is packaged with all the nutrients that work synergistically.

All 3 of these fruits are loaded with vitamin C. This is a great way to keep your immune system boosted all summer long!

Living the Young Writer's Life

2009-07-17T19:16:00.000-05:00

Just want to welcome a fellow blogger, Shiloh, to the world of blogging. She is pursuing her dream of a writing career and has started a blog about being a young writer and living healthy on a budget. If you have a moment please visit her blog and show support to our young people for changing their own lives in this hectic world of fake and unnatural foods. They are the future and have the potential to change future generations with their food choices today. Good luck in your endeavors Shiloh! Living the Young Writer's Life

Broiled Tomato Sandwich

2009-07-13T15:42:00.000-05:00

This makes a quick summer sandwich that is fulfilling. Include the hard boiled egg for protein and the avocado for a natural healthy fat. This makes for a quick meal. I've made it for lunch, supper and even a late breakfast. This is tasty anytime of the day.

2 slices sourdough or rye bread
1 slice from large tomato
1 slice from large onion
2 slices Gruyere cheese
Italian Dressing -- homemade (see earlier post)
1 avocado, sliced
1 hard boiled egg, sliced

Preheat toaster oven to broil.
Toast the 2 slices of bread in a toaster.
Lay the toast on the broiler pan. On 1 piece layout the cheese and top with onion. On the other piece lay the tomato slice. Drizzle a bit of Italian Dressing over the onion and tomato.
Place in the broiler until the cheese melts and then remove.
Top with slices of avocado, hard boiled egg, and a sprinkle of sea salt.

Healthy Fats

2009-07-08T07:22:00.000-05:00

Some may wonder why I use lard, butter and bacon grease. These are fats our ancestors have always used and are far healthier than margarine that was "invented" in the last 100 years. A little known fact is that heart attacks became more prevalent after margarine was introduced into our diets. Read Sally Fallon's book "Nourishing Traditions", Weston Price's book "Nutrition and Physical Degeneration" for more in depth information. I am now experimenting with coconut oil and so far I like the taste of it. I will comment more on it after I have used it for awhile. One thing I have noticed is that my skin is already softer just from taking 2-4 Tablespoons of coconut oil a day before meals. I'll be covering more about fats in my upcoming newsletter. If you haven't subscribed yet, you can go to The Natural Living Site to sign up for my free weekly newsletter

Simple Fajitas with Mashed Potatoes

2009-07-06T06:59:00.000-05:00

We call this dish Fajitas, although I do it a little differently than restaurants do. My husband recently added the mashed potatoes to the recipe and it turned out tasty and very filling.

1 beef roast
1 onion
1 package portabella mushroom fillets
1 bell pepper
mashed potatoes

Cut the onion in slices, the mushrooms in small chunks, and the pepper in slices. Put in a cast iron pan with a little lard, bacon grease or butter and sautee. Stir fry till browned.

Cut the roast in bite sized chunks. Put in cast iron wok with a little lard or bacon grease. Stir fry till browned, then cover on high heat till tender.

Put on butter fried tortilla with mashed potatoes, sour cream, guacamole, avocado, and shredded cheddar cheese.

Happy Independence Day!

2009-07-04T09:47:00.000-05:00

Hope everyone has a Great 4th and delicious cookouts. Be careful and have fun out there! I'll be back next week to blogging again.

Rose Hip Tea

2009-06-24T14:02:00.002-05:00

Rose hip tea is an excellent source of Vitamin C. When I had gum problems I drank lots of rose hip infusions. This is a natural way to get your Vitamin C without taking a lot of pills. You can even mix it with other teas or infusions.

Roses were used by American Indians for a number of ailments such as mouth sores, fever sores, blisters, diarrhea, and for the male and female reproductive systems. The parts of the rose that can be used are the petals, hips (buds), leaves, leaf buds and bark. Use rose hips for colds and flu and to boost the immune system. Rose hip nutrients are: Vitamin C, B complex, carotenes, Vitamin E, selenium, chromium, niacin, phosphorus and many more.

Here's how I make my Rose Hip Tea
1 quart jar
1/4 - 1/2 cup dried rose buds (or 1-2 handfuls)
boiling water

Pour the rose buds into the jar, pour in boiling water and steep up to 4 hours. You can drink part of it and refrigerate the rest for the next day. Or just drink it throughout the day.

A great place to get rose hips is Mountain Rose Herbs

Breakfast Burritos

2009-06-23T10:47:00.000-05:00

Well, actually we make them as supper burritos. This makes a great meal and we always have leftovers for breakfast and lunches too. Healthy additions are green onions, mushrooms, tomatoes, avacodos or guacamole, hot sauce or salsa. I even mix in spinach.

Breakfast Burritos

2 lbs breakfast sausage
12 eggs
1-2 cups shredded cheddar cheese
1 bunch green onions, chopped
mushrooms
2-3 roma tomatoes, chopped
tator tots, baked in oven
tortillas
avacodo or guacamole
hot sauce or salsa
cooked or raw spinach (cooked turnip greens also do well)

Cook the sausage with onions and mushrooms, drain. Put in all the eggs, scramble on high heat, till cooked. Turn heat on very low, then stir in the shredded cheddar, tomatoes and tator tots. Cover and turn heat off, let cheese melt.

Serve on butter fried tortilla, top with sliced avacodo, hot sauce, salsa, spinach, sour cream....

Cayenne-- A Spice for the Heart

2009-06-16T15:17:00.000-05:00

Cayenne has been in use for about 7,000 years. It originated in Central and South America and then introduced to Europe by a physician traveling with Columbus.

Cayenne added to hot cocoa, as the Mayans did, adds zest to your chocolate! My daughter and I tried it a few nights ago. We tasted the chocolate first and then when we swallowed, felt the cayenne on the back of the throat. I instantly thought this would be nice for sore throats!

Cayenne is antimicrobial--it counters the bacteria that cause food poisoning. So if in doubt, sprinkle a touch of cayenne onto your meal. This spice is good for digestion and tones the stomach. It even helps heal ulcers.

Perhaps the best feature about cayenne is that it is so good for the heart and circulatory system. It even helps stop a heart attack. Just mix 1 teaspoon cayenne in a glass of water and have the patient swallow. This in addition to CPR works better than CPR alone. I learned this in the course I took from The School of Natural Healing by Dr. Christopher.

Cinnamon

2009-06-09T09:41:00.000-05:00

I'm working on an article on the health benefits of spices. I found cinnamon a very interesting spice. It is antifungal, antibacterial and stops Candida. Since it stops bacteria, it is a useful medicine for gums. I bought a blend of essential oils for a mouthwash and found cinnamon one of the oils used. So if you have gum disease, this would be great for killing the bacteria around the gums.

Cinnamon is high in manganese and also helps reduce the risk of colon cancer and helps get rid of cholesterol. As a warming herb it also stimulates the blood and so helps the heart and circulatory system.

Other benefits of cinnamon are for abdominal pain, diarrhea, gastric disorders, gas, indigestion, morning sickness, nausea, heartburn, athletes foot, diabetes and as a natural deodorant!

So, Spice Up Your Life by adding more cinnamon to your diet!

Pork Roast with Black Beans

2009-06-05T08:40:00.001-05:00

Yesterday I slow cooked a pork roast in the crockpot. I made up a pot of black beans to go with it. It turned out pretty good.

To prepare the beans:
12 -24 hours ahead of time: Take 2 cups dry black beans, rinse under warm water to remove any dirt and check for small rocks. Put into a bowl with plenty of warm water to soak the beans. Stir in 2-3 Tbs lemon juice. Cover and let set overnight (12-24 hours).

The next morning, drain the beans and rinse well under warm water. Put the beans into a pot with plenty of water and bring to a boil. Skim off the foam from the top and discard. Cover and turn down the heat to a simmer for 2-3 hours. Stir often and keep plenty of water in with the beans.

For the Pork Roast:
Place the roast in the crockpot on low heat for 6-7 hours. I put sliced onion over the top, sprinkled worcestershire sauce over the meat, a 1/2 can of pineapple chunks with a bit of the juice, and maybe a 1/2 cup water.

For leftovers the next day:
Shred a bit of the roast, mix with a few spoons of the beans and place on a butter fried tortilla. Toppings: guacamole, sour cream, diced green onions, hot sauce/or salsa.

2009-05-28T16:32:00.002-05:00

I am getting into a routine for writing my newsletters now. I am relating to my subscribers more of what changes my family made in our diet and how we came about that change. I am going to share more of my naturalist studies and how I made things.... everything from making butter to making homemade slings out of the llama wool I spun.
I am going back through the last 10 years or so of all the homesteading activites my children and I shared and enjoyed. I look back and can't believe all the things homeschooling allowed us to have time for. They had a rich learning environment out in nature and with their responsibilities for the animals. I will share in my newsletters as much as I can to give others ideas for how they can impart that love for nature to their own kids.

Buffalo Roast

2009-05-19T08:08:00.001-05:00

My husband and I checked out a new store nearby called The Natural Grocers. It was nice to see free range meats offered as well as an abundance of other non-processed foods and bulk herbs. We picked up some elk steaks for one meal. The taste was similar to a mild liver flavor. I loved it. We also picked up a buffalo roast. I am slow cooking it in the crockpot today.

Buffalo Roast

3 1/2 lb buffalo roast
1 can cream of mushroom soup
onion
garlic cloves 4-5
mushrooms
dash worcestershire sauce

Place the roast in the crockpot. Spread mushroom soup over the meat. Top with cut up onion, garlic, mushrooms or your favorite vegies and sprinkle on the worcestershire sauce. Slow cook on low for 6-8 hours.

I'm Back! Website is UP!!

2009-05-13T08:16:00.002-05:00

Wow! Who knew learning how to build your own website could be so involved? Thanks to Chris Farrell and his book "Create Your Own Website by 3:45 This Afternoon" for helping me develop the skills necessary to learn how to do it myself! (I will be offering this free ebook to members of my newsletter subscription soon!)

My site is up! I'm still working a few bugs out, but the main thing I'm offering on my site is a free eReport "7 Tips to Boost Your Immune System Naturally" to those who subscribe to my Free weekly newsletter --The Natural Living Site Newsletter. For those who subscribe I will offer my eBook "Natural Cold and Flu Remedies" that I have spent several months researching and writing.

Sneak a peak and check it out at: http://thenaturallivingsite.com and if the link for the subscription is not up yet, I'm still working on it, so keep checking back!!! It should be up within a day or 2.

Book is Finished

2009-03-31T07:52:00.000-05:00

My book is finished and I am now working on getting my website up and running. It may take me a few more weeks before I start posting on here regularly again. I am looking forward to posting again and sharing more of the things I am learning.

Oatstraw for Your Bones

2009-02-13T12:15:00.003-06:00

I learned about oatstraw a year ago to help build and maintain strong healthy bones. It is also soothing and calming, great to take when you are under stress or if you have the cold or flu. Oatstraw is good for women of all ages, especially during menopause to prevent or treat osteoporosis. Men and children also benefit from the abundant calcium. Oatstraw can be added or blended to other teas or drinks.

I have been making infusions and drinking a quart a day when my body really needs it. It is easier to assimilate the calcium from the herbs than other sources like dairy (for some people) and pills.

Here's how I make it:
I take 1 oz oatstraw and put it in a quart Mason jar. Fill the jar with boiling water and cap. Let steep overnight. The next morning strain and drink throughout the day. You can refrigerate this for up to 2 days.

Infusions steep longer than teas and pull more of the vitamins and minerals out of the plant material.

Herbs First http://www.herbsfirst.com/index.html
and Mountain Rose Herbs http://www.mountainroseherbs.com/
are good places to buy herbs in bulk for your teas and infusions.

Tips for Freezing Leftovers

2009-02-11T10:45:00.009-06:00

I found a frozen bag of Beef Stew in my freezer and we had that for supper last night. Whenever I make more than enough for a meal, I put the leftovers in a container or baggie and freeze for nights when I don't have time to cook. It really helps on days when I just have too much to do and not enough hours.

Another meal I freeze is Turkey. I will cook a 20lb + turkey and divide it into sandwich baggies and freeze. These are great small meals to pull out for sandwiches and lunches. Around November our grocery store has turkeys on sale and I buy several. Then throughout the winter I can pressure can the turkey or freeze it for small meals. It's an affordable way to plan ahead.

Italian Salad Dressing

2009-02-05T12:14:00.022-06:00

The other day I discovered Italian Salad Dressing. I say discovered because I have always been a Ranch fan and have been staying away from all dressings lately because of the soy and canola oil that is used.

I wanted to try an enchilada casserole recipe in a magazine and one of the ingredients was Italian Salad Dressing. I went to the store to see if there were any brands that I would want to try. I found a do-it-yoursef kit by Good Seasons. It came with the cruet (glass bottle) and 2 seasoning packets. Everything else you add: the vinegar, water, and oil.

I took it home and made it with the Bragg Raw Organic Apple Cider Vinegar, water and olive oil that I already had in my pantry. This was the best dressing I have tasted in a long time. The enchilada casserole turned out great. I also used it on a salad for lunch and then on baked potato wedges last night. I couldn't get enough of it, so I knew I needed the nutrients that were in the apple cider vinegar and the spices. When I get time I will get my own spices to match what was in the packet and be able to avoid the additives and preservatives.

A Simple Healing Salve

2009-02-04T10:23:00.008-06:00

Yesterday the weather warmed up enough for me to get out in my garden. I pulled up last year's tomato plants and broke them up so we can till it all back into the soil. I hurt my hand on one of the plants, instead of snapping the stem my hand slipped up along the stem and it slit my thumb. I put a simple healing salve on it and a bandaid. Today it is already starting to stitch itself together.

Healing Salve
pinch comfrey root powder
pinch slippery elm bark powder
just enough honey to make a thick paste

Mix together. After washing the wound well then place the salve in and on the wound and bandage. All 3 ingredients are wound healers.

Vote for White House Farmer

2009-01-29T20:40:00.029-06:00

Back when I homeschooled the kids we did a unit study on government and presidents. One day the kids asked me if I met the President what would I want to say. I told them I thought the President should encourage everyone to be more self-sufficient and grow their own food, even if it is a small bit in a container garden on a porch.

Well, today I came across this grassroots idea in a link through the Wilderness Awareness School where I took my first nature correspondence course.

http://whitehousefarmer.com/

It is Vote for the White House Farmer. There are more than 100 nominees. I have not had a chance to look through them all, but I recognize a few whose books I've read. It's going to be a hard choice to pick one.

Basically the idea is to replace all the lawns with edible landscaping/gardens that would feed the White House and also food banks. I think it is a great idea and would show an example for people to get back to providing at least a little bit for themselves. Fresh homegrown food always tastes better!

Take a look at the site and if you have any comments send them my way. I would love to hear what you think. Oh, and voting ends Jan 31. Only a few days left.

Happy healthy eating....

Working on a Website

2009-01-28T08:00:00.014-06:00

As I near the last few phases of my book I am also getting my website ready. There is a lot to learn when you've never made your own website before, but I'm having a lot of fun!

I have enjoyed this whole process, even getting a cold/flu twice during this has given me time to get to know these herbs and how they work. Herbs have so many wonderful qualities and so many healing qualities. The first cold I had back in November I treated totally herbally. This second time around the only over-the-counter medicine I took was a bit of Chloroseptic before going to bed to numb the tickle in my throat. I learned Yarrow tincture sprayed on the throat is really good, but I didn't have any on hand to try.

Off to work on my website...

Back on Track

2009-01-20T09:30:00.000-06:00

Well, unforseen circumstances, holidays and a computer crash interrupted my blog. I am getting back on track this month. My research is coming along. I have had a cold again and have used more of the herbs I have been studying.

Coltsfoot for coughing. I used this in the evening before going to bed and it calmed my cough so I could sleep.

Mullein for the lungs and lymph. I used mullein tincture by applying it all over my neck where the lymph glands were clogged. I also took it internally.

Other family members have since caught the cold and have tried Vick's Vapor Rub on their feet, covered with socks and gone to bed overnight. They said it really did work.

My goal is to get my ebook done in a few weeks before the flu season hits hard. There are many wonderful healing herbs that help the body fight colds and flus.

So Much to Learn

2008-12-18T07:54:00.000-06:00

I am digging into the research I found for my upcoming e-book and finding so many interesting things. I thought I would share a bit of what I've learned so far and what I plan to learn.

Mullein helps with draining lymph glands and is good for the lungs. It came up the most in my research for helping with lung conditions during a cold or flu. I used mullein tincture when I had gum infections by putting some on a cotton ball and rubbing it all over the front and back of my neck where the glands are prone to become swollen (which really means they are clogged with toxins). My glands would clear up overnight when I did this and help move that infection out.

Among the folk remedies were some tried and true herbal remedies that kept coming up. I'm more determined now to learn more about growing my own herbs and making tinctures, salves and always more teas. My intuition and the experience of others has reinforced my belief that food should be our medicine, and medicine our food. When you first come down with the cold or flu, chicken soup still ranks at the top for medicinal food.

Next Phase on My Book

2008-12-12T15:08:00.000-06:00

I have finished the basic research on my book and am now in the next phase of putting all of this information together. I have found so many helpful remedies that are natural and easy to use. I am excited to finally set about to writing and getting this out to help people before the cold and flu season sets in. If anyone has any comments or suggestions I can still take those, just send me an email.

Super Foods

2008-12-10T08:27:00.000-06:00

There are a few lists traveling around on the internet claiming to be the Super Foods List. The first one I found listed collard, mustard and turnip greens as the highest in nutrients. Another one lists the Acai berry at the top.

I have spent the last few years concentrating on foods that help build stronger bones and muscles. I first started out with lots of berries: blue, black, raspberries, and cherries. I learned later that fruits cleanse the body and vegies repair tissue. I am now in the repairing phase as I don't crave as much fruit but do crave vegies. I didn't grow up eating much in the way of vegies except potatoes (smothered in gravy) and maybe green beans and such. And I wouldn't touch fruit. So this has been a big step for me to change over.

Now I crave greens if I don't have them for a few days. And I feel better after I eat them. I go by how my body feels and my intuition mostly, and when I do, I usually find out later that particular food was exactly what I needed.

So here is how I cook greens. You can get turnip greens, or spinach already frozen. Or fresh greens like collard, mustard and turnip and mix them. Put them in a pan with water enough to cover the greens. Or you can use chicken broth. Add some dulse and boil for about 20-30 minutes. Add butter and sea salt to taste and enjoy.

Greens are high in calcium and magnesium, vitamins K and A and manganese and folate. For you young people out there, I would recommend highly you eat these several times a week. Keep your bones strong!

I'm Writing a Book...

2008-12-04T07:16:00.000-06:00

During this last week since Thanksgiving I have been writing a book on herbal and natural remedies for treating colds and flu. Most of my time has been research time. I have come across so many new remedies I've not seen before. I'm excited about writing this book! I plan to organize it so that it will be easy to find the remedies that work best. So many other books have a list of ailments from A-Z. My book will focus just on colds and flu.

I know this time of year everyone is concerned with trying "not" to catch something while running around mad with shopping and all the activities we get wrapped up in. So, if any of you would like to chip in and tell me what you would like to see addressed in the book, please let me know.

Thanksgiving

2008-11-26T12:57:00.001-06:00

Tomorrow is Thanksgiving. Hope everyone has a happy Thanksgiving and lots of good Healthy Food! Among some of the regular fare I am going to try a new recipe called Onion-Cranberry Compote. It is from Sally Fallon's book "Nourishing Traditions". Here is her recipe copied directly from her book:

Onion-Cranberry Compote
Makes 4 cups

2/3 c. yellow raisins
2/3 c. dark raisins
1 1/2 c hot filtered water
2 pounds small white onions, peeled
4 Tbs. butter
3/4 c. white wine vinegar
1 c. dry white wine
3 cloves garlic, peeled and minced
1/2 tsp. dried thyme
1 tsp. sea salt
1 2/3 c fresh cranberries

This is an excellent substitute for sugary cranberry relish at Thanksgiving.

Soak raisins in water for 10 minutes. Meanwhile, in a large saucepan, saute' onions in butter until well coated. Add wine and vinegar and boil down for several minutes. Add raisins with soaking liquid and remaining ingredients except cranberries. Liquid should just cover the onions--if not, add a little water. Simmer, covered, for about 1 hour, stirring occasionally. Remove cover, add cranberries and simmer uncovered for 15 - 30 minutes until liquid has thickened. Let cool. May be made up to 3 days in advance and stored in the refrigerator. Serve at room temperature.

If anyone else makes this please comment on whether you liked it or not.
Thanks! And have a great weekend.

Juicy Thanksgiving Turkey

2008-11-21T06:43:00.002-06:00

Thanksgiving is less than a week away and it's time to start planning that meal. My daughter and I came up with this recipe several years ago and the turkey always comes out juicy. Acorn squash, green beans and a salad are simple side dishes that make this an elegant meal without being too heavy on stomach. We cook a turkey several times a year and divide it into baggies and freeze for lunches and dinners. It's a great way to take advantage of the cheaper turkey prices this time of year.

How to Cook the Juiciest Turkey
©2008 Shanna Ohmes

This recipe is guaranteed to give you the juiciest turkey for that holiday dinner.

1 turkey
¼ cup bacon grease (other good fats are olive oil, butter, or lard)
½ tsp each of the following spices: sage, lemon pepper, rosemary, parsley, garlic powder, and diced onions
Water

Mix the bacon grease and spices together in a bowl.

Put the turkey in a roaster pan, breast side up. (I have a GE Roaster Oven that I use just for cooking turkeys. It frees up my regular oven for casseroles and pies I need to bake at the same time.)

Starting at the base of the breast, make a pocket in the skin, and wriggle your fingers under the skin to get as far back as you can.

Scoop up the bacon grease mixture in your fingers and spread inside the pocket. Spread all over the breast inside the pocket and then all over the outside of the bird.

Pour 1-2” of water in the bottom of the roaster. Cover with lid or tightly with foil. This keeps the moisture in.

Set the heat to 350 degrees. Cook according to directions on turkey package. Serve with your favorite side dishes.

Taking My Own Medicine

2008-11-19T10:38:00.000-06:00

Well, it seems the whole family has come down with the cold. We have experimented with the different remedies I wrote about here and have been impressed with the pickled garlic. It seems to have lessened the severity of the cold so far. Another remedy we have added is peppermint essential oil. A few drops on the tongue and it clears the sinuses. This helped us sleep for awhile. After this year's illness, my recommendation is to eat fermented vegetables (sauerkraut, garlic, cucumbers....) every day throughout the year to keep the good bacteria established in your body. I think this helps the immune system fight the colds and flu.

Veterans Day

2008-11-11T19:59:00.001-06:00

I would like to thank all the Veterans out there today for your service. I would also like to thank all those in the military now for your service also. Happy Birthday to the U.S. Marine Corps. Thank you all.

Herbal Cold and Flu Kit

2008-11-07T12:02:00.003-06:00

c2008 Shanna Ohmes

T’is the season! The cold and flu season, that is. The kids are back in school and the holidays are just around the corner. Stress levels are going up and the immune systems are plummeting. What can you do to prepare for sniffles, sore throats and congestion? Did you know you can have a few herbs on hand to cope with the cold and flu season? Here is an herbal cold and flu kit you can make up ahead of time.

• Garlic: (Allium sativum) Garlic is one of the most powerful herbs for treating an array of ailments. Historically, garlic was found in caves inhabited 10,000 years ago. It was used by the Egyptians, healers in ancient India, Greek athletes and Roman soldiers. In 19th-Century America, physicians used garlic for colds, coughs, and whooping cough. There are many ways to take garlic. A favorite is a hearty chicken soup or potato soup with lots of garlic and onions. You can eat a raw garlic clove by itself, or chop fine over a salad or main meal. Garlic is also available as garlic oil and in capsules. This powerful herb has antibiotic, antiseptic, and expectorant properties.

• Echinacea: (Echinacea purpurea) The Plains Indians depended on echinacea as their primary medicine. Early pioneers and physicians adopted the use of echinacea and by the 20th century, practically every household kept echinacea tincture in the medicine cabinet. By the 1930’s the use of echinacea waned as antibiotics became popular. Now echinacea resuming its place in the common household. This herb builds the immune system and you can take it when you feel the cold coming on. Echinacea can be steeped as a tea, or used in tincture and capsule form. This immune builder has antibiotic, antiseptic and antiviral properties.

• Astragalus: (Astragalus membranaceus) For thousands of years the Chinese have used astragalus as an energy tonic and to enhance the immune system. Recent studies have shown it shortens the duration of the cold. The root is used in soups, teas, extracts and capsules in combination with ginger. Astragalus has antibacterial, anti-inflammatory and antiviral properties.

• Goldenseal: (Hydrastis canadensis) Goldenseal was used by the Native Americans for sore throats. It was not a popular herb with the early settlers until after the Civil War when the demand soared and it was added to several patent medicines. This herb boosts the glandular system, helping with congestion, inflammation, and bronchitis by building up the immune system. It can be used in an infusion with the powdered root, or in tincture and capsule form. Goldenseal has antibiotic and antiseptic properties.

• Ginger: (Zingiber officinale) Ginger remedies were written in Chinese herbal texts around 3,000 B.C. This potent herb helps the respiratory system, easing colds, sore throat, congestion and bronchitis. Grate 2 tsp. fresh ginger, pour a cup of boiling water over it and steep. You can also sprinkle powdered ginger over soups. Ginger has anti-inflammatory, antiviral, and febrifuge properties.

These are powerful immune boosting herbs to keep on hand for everyone in your family. Put the tinctures and capsules in a plastic tub, label “Cold and Flu Kit”, and include a note or this article about the garlic and ginger. Now you can confidently ride out the holidays knowing how to cope with the new season, no matter what “gifts” it might bring.

Update on Garlic

2008-11-07T07:52:00.000-06:00

I have been experimenting with other fermented vegies this week and so far everthing has been successful! The pickled garlic is pungent and firm but does not burn like raw garlic. I ate it sliced on top of lasagna and it intensified the flavors of the the tomato sauce, mushrooms and meat. At another meal, I stir fried the garlic with a bit of turkey and put it all in a tortilla wrap with guacamole and sour cream. Again, it brought more of the flavors out and was delicious.

These are the other vegies I fermented: cucumbers, beets, turnips, gingered carrots, and more sauerkraut. This batch of sauerkraut I added an apple, a little grated carrot, 2 cloves of garlic, and a few slices of onion. It will be spicier than plain sauerkraut.

I can recommend another book on fermenting foods: "Wild Fermentation" by Sandor Katz. I got some great ideas on experimenting with vegetable combinations. Will be a great way to use excess garden produce next year.

Melamine in Our Food Supply

2008-10-31T13:47:00.005-05:00

I have learned recently that melamine is now in our food supply. Anything processed with eggs or milk products is suspect until we get documentation from our government that it is safe. This means anything from candy, cookies, cakes, dressings, and mayo to possibly flu vaccines and other medicines that use eggs as an emulsifier could be contaminated.

I watched a video this morning: http://www.brasschecktv.com/page/460.html
I do not know Mike Mozart, the producer of this video in any way. I came across the link in an alternative health forum. But I agree with him that if the FDA does not come forward with documentation that states that the foods have have been tested and are safe, then a great number of children as well as everyone else in our country will be harmed.

What can we do until then? Do not buy prepackaged or processed foods. We do not know if our own food companies purchased ingredients from China, so all packaged foods are questionable. At the very least, look on the back for "made in/produced in China" and ingredients containing milk and/or eggs.

We can also alter our diet back to whole foods. Although it sometimes takes more time to put a meal together from scratch with whole foods, it is more nutritious and healthy. And that's traditional -- taking time to put a meal together. It brings the family together to enjoy the abundance we have.

Have a safe and happy Halloween! And watch what you give out as treats and what your children bring home.

Pickled Garlic

2008-10-28T14:21:00.001-05:00

c2008 Shanna Ohmes

Today I ventured into making pickled garlic using the lacto-fermentation process. It was so easy! The last time I peeled that much garlic the garlic oil burned the skin on my fingers. This time I learned about heating the garlic in the oven first before peeling. The cloves practically slipped out of their skins and the oil didn't burn my skin this time.

I started with 12 heads of garlic. I put them on a cookie sheet and in a 300 degree oven for about 20 minutes or so. I peeled the skins off and put them in a canning jar. Then I made the brine: 2 tsp. oregano, 2 tsp. sea salt, and 2 tbs. whey. I poured the brine over the garlic, added water to within 1 inch of the top to make room for expansion. This will set on the cabinet for about 3 days to get the fermentation process started. Then I can put it in cold storage (refrigerator) and use.

It should be done by this weekend and I will post my results on here. I can't wait to try it. Especially with the cold and flu season here. Garlic has so many properties to help with infections.

Sauerkraut

2008-10-24T11:39:00.009-05:00

c2008 Shanna Ohmes

My first introduction to sauerkraut when I was growing up was a stinky slimy mess out of a can that messed up a perfectly good hot dog. I vowed I'd never touch that stuff again, but finally decided to give it a try after I learned about all the healthful benefits it has.

Sauerkraut is one of many lacto-fermented foods. These foods restore the healthy bacteria and flora into the intestines so they can do their job to keep us in good health.

Skeptical, I read and re-read the research on all the benefits of this supposedly wonderful food that I hated in my childhood and found a good recipe. It actually took me 2-3 years before I took the plunge and tried it.

I was totally surprised! This actually tasted good. It was nothing like I remembered from so long ago. I put my batch in a tall glass jar and admired the beauty of the fresh green color every time I opened my refrigerator. The taste was refreshing and blended so well with sausages, hot dogs, Reuben sandwiches, soups and salads. A few tablespoons a day will add a good amount of the good bacteria and vitamins into your diet.

The practice of lacto-fermenting vegetables has its roots in Europe, Rome and China going back 6,000 years. Sailors kept sauerkraut on ships to prevent scurvy on their long voyages. The Romans carried sauerkraut with them to protect against intestinal infections. Other vegetables can be lacto-fermented with the cabbage or separately, like turnips, beets and carrots. Some fruits can also be fermented. They are called chutneys.

The nutrients in sauerkraut are calcium, potassium, magnesium, copper, vitamins C, K, B6 and folate, as well as plenty of antioxidants. The fermentation process actually increases the value and availability of and digestibility of the vegetables and fruits.

How to make Sauerkraut:

1 cabbage
2 tbs. sea salt
glass quart canning jar

Chop the cabbage in small pieces. Place in a large bowl and sprinkle with sea salt. Pound and mash with a meat mallet for about 10 minutes.
You will see that some of the juices are released from the cabbage. Put the cabbage in your jar a little at a time, pressing firmly to keep the juices coming to the top of the cabbage.

Repeat until the cabbage and its juice come within one inch of the top. This gives enough room for expansion. If there is not enough juice, you can add a little bit of water. Cover with a tight fitting lid and leave on your cabinet for 3 days. Then store in your refrigerator or cellar.

You can start eating it immediately and it greatly improves with age. Mine tasted delicious in the beginning and only got better from then on. At 1 year the color started to fade, but the flavor was still excellant.

Enjoy!

Healthy Chocolate? Oh Yeah!

2008-10-23T15:33:00.010-05:00

c2008 Shanna Ohmes

Recent research has proved what every woman has instinctively known all along, chocolate is good for you! But we're not talking about just any chocolate off the grocery shelf. What research studies have shown is the best chocolate is in its organic raw form. Did you know that in one spoonful of raw chocolate there are 25,200 antioxidants? It is the only food with that high amount. The Aztec, Mayan, and Incan cultures were onto something. In this article I will highlight the processing, nutrients, and health benefits of adding raw chocolate into your daily diet. And you get a recipe as a bonus.

The processing of chocolate is minimal. It goes through a cold-pressing method that keeps the vitamins, minerals and other nutrients intact. Modern methods generally use high heat that destroys some of these nutrients, the use of chemicals and preservatives, and of course refined white sugar and corn syrup.

Raw chocolate has the richest source of magnesium available in a food. It is also high in copper, iron and in lesser amounts of calcium, zinc, vitamin A, niacin, phosphorus, tryptophan and phenylethylamine (PEA).

Research studies have revealed a surprising list of health benefits of raw chocolate. It helps lower blood pressure and increase blood flow to the brain. It also improves some blood sugar disorders and lessens chronic inflammation in the body. Raw chocolate is the most easily absorbed and digested chocolate.

So how do you use this #1 Antioxidant Superfood? You can add 1-2 tbs. in smoothies, cookies, and herbal teas. I made up my own Frappe' (a cold version of a cappuccino) and recently revised it using the raw chocolate powder and actually decreased the amount of sugar from my previous recipe. Within a short time I plan to completely eliminate the sugar.

RAW CHOCOLATE POWER FRAPPE'

2 Tbs raw chocolate powder (Sunfood Nutrition Cacao powder)
2 Tbs or less organic natural sugar (dehydrated cane sugar)
1 Tbs instant coffee
1/2 c. cream (optional)
1 1/2 c. organic milk (raw goat's milk)
6 ice cubes

Put all ingredients in blender and blend on ice setting for 1 minute. Serve and enjoy guilt free.

Traditional Diets

2008-10-16T10:43:00.010-05:00

c2008 Shanna Ohmes

Traditional diets are rarely talked about in the media today. Mainstream media typically depicts diets to mean completely eliminating some foods, or eating only certain other foods to lose weight.

Over the years I have read many books on the subject of diet. I had two criteria in mind with each book I read: 1)Would my ancestors have eaten this? and 2)Would there be a way to gather/grow/trade for this food in my area without a grocery store?

I asked these questions because I believe that with each further step into processing and shipping, we lose more valuable nutrients in our food. Now I still eat bananas even though I don't live in the tropics, but I also know the equivelant of food that has the same type of nutrients that does grow in my area, like watermelon. (Both are high in potassium.)

These are the 3 best books I have enjoyed.

"Nourishing Tradition by Sally Fallon
"Nutrition and Physical Degeneration" by Weston A. Price, DDS
"NeanderThin" by Ray Audette

The NeanderThin book helped me get off the processed foods and focus on what I was eating. It was a high protein/low carb diet, which worked very well for awhile. I don't follow it as rigidly now, but the research in it was mostly what my ancestors would have eaten and I could raise or gather most of the food myself.

Nutrition and Physical Degeneration opened my eyes to the physical evidence to many of our health problems today. Dr. Price was a dentist who traveled to study many cultures and took pictures of people that ate only their traditional native diets, and then pictures of the next generations who went to the cities to work and ate more modern food such as white flour and white sugar products. The contrast in the dental pictures within even one generation was amazing.

Nourishing Traditions gave me more research than expanding on Dr. Price's discoveries. It is also a cookbook, and gives the research and evidence of why to use more traditional foods and cooking methods for better health. I rate this the best of the three books, it is by far my favorite.

My conclusion from my research is to eat a large variety of vegetables and fruits prepared by the traditional cooking methods, meats that are raised free range and to include good quaity fats essential to the body. And exercise. But we all knew that didn't we?

Pineapple-ness

2008-10-15T07:58:00.004-05:00

c2008 Shanna Ohmes

I love pineapple. It adds a great tangy flavor on pizza and that Christmas ham. But did you know all the health benefits of this exotic fruit?

Pineapple has sugar, Vitamin C, bromelain, potassium, calcium, manganese, and fiber. Bromelain helps break down protein and also fights infections.

The list of ailments that pineapple can help relieve is varied. I'm sure as more research is done, we'll see this is truly an amazing fruit, as most of nature's plants are.

Pineapple is an anti-inflammatory and can be taken internally or applied topically. All the properties of pineapple aid the digestion, which is the seat (pardon the pun) of our health. Other benefits are:

helps relieve angina and clears out plaque and blood clots
clears bronchial passages, relieving coughs and loosening mucus
symptoms of arthritis are lessened
use after surgery and injuries, it repairs connective tissue
builds healthy bones- for the young and old alike-good for those with osteoporosis
use for colds
gum disease, which leads to heart problems
prevents and relieves constipation
prevents and relieves nausea

The suggested use is 200-250 ml of raw pineapple juice daily (3x day for angina).
Include raw pineapple itself for the fiber to help process the juice.

I can attest to the pain relieving benefit. I injured my elbows while pulling weeds in the garden this summer. I could not pick up a glass of water without almost dropping it. This last week I started drinking a pineapple smoothie everyday, and within a week the pain is almost gone and I can now pick things up.

This is the smoothie I made up:
1 c. pineapple juice
1 c. orange juice
1 c. milk or yogurt (I use whole raw goat's milk when available, or 1/2 c. whipping cream and 1/2 c. milk)
1/2 of a 15.25 oz can of pineapple chunks, or you can use some fresh pineapple
2 bananas
6 ice cubes

Blend on ice crush setting in your blender. This makes 2 servings.

Welcome

2008-10-13T10:15:00.010-05:00

c2008 Shanna Ohmes

Welcome to Healthy Foods !

I have been researching healthy foods for the last several years. I grew up on the "meat and taters" mentality. After several years into my marriage and raising children, I realized I needed to learn more about what I was feeding my family and myself.

My research and self-study has led me on a journey of change. I have
learned about the diets of traditional cultures, the old ways of preparing food, herbs, and the history of foods. I have gardened and raised livestock for our own food.

In a time of economic turmoil, I feel getting back to the basics of
healthy eating will be a benefit to our health and pocketbooks. I look
forward to sharing what I have learned over the years. I hope you enjoy my posts of what I have learned.