23 Mar


Condiments have been part of our diets for a very long time. However, our ancestors, without access to refrigeration, fermented all of their condiments. Mayonnaise, ketchup, pickles, relishes and sauerkraut were routinely subjected to this form of preservation.

What they maybe didn’t know was that the fermentation of their condiments gave them tremendous health benefits. These dishes possess not only digestive enzymes, but lots of probiotics. By adding a bit of relish or mayo to their meals, they were gaining a better ability to digest them. And, they were populating their entire digestive tracts with helpful bacteria—the kind that keeps out the bad guys.

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17 Mar

Bone Broth Soup

Bone broth soup is extremely good for us. I discovered over thirty years ago that if my husband, Bob, and I have two servings of my home made bone broth soup a week, we have no problems with our joints. If I forget, my knees really bother me. So we religiously eat and drink our soup.

An added benefit is the health of our bones. Last September, Bob sleep-walked off of our loft. He was 68 years old at the time and he fell an entire story. Yet, he broke nothing. Not one bone. He was, of course, bruised but he healed quickly. Read More

24 Dec

Book Review–Heal Your Gut Cookbook

Book Review

The HEAL YOUR GUT cookbook

Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet

Hilary Boynton and Mary G. Brackett

Published by Chelsea Green Publishing, White River Junction, Vermont, 302 pages.

This is one unbelievably awesome book. It is brilliantly organized, beautifully photographed and very easy to understand. They start by telling Hilary and Mary’s stories—how they overcame incredibly debilitating gut issues utilizing diet. Stocking the pantry and larder come next followed by precise ways to ensure that you have essential ingredients through techniques. In this section, they discuss meat stock and bone broth soup, how to make crispy nuts, nut milk, nut flour, nut butter and nut crackers. Coconut and dairy are similarly analyzed and shown how to use (including how to make your own cultured cream or sour cream). Read More

02 Oct

Freezing Greens: Spinach, Beet Greens and Swiss Chard

This is a great time of year to preserve some of the abundant greens in the garden or at the Farmer’s Market. While these high-vitamin, high-mineral goodies can easily be found right now, it is a different story when the world outside is frozen or blanketed with snow. Greens add a good deal of vitamin A, calcium and iron to the diet; always best when consumed in food rather than in supplements. Read More