There is always some curiosity when I talk about freshly-pressed juices. We don’t drink store-bought juices that are pasteurized and devoid of enzymes and most of the original nutrients. We use the Mini Green, a twin-gear juicer, and make our own. I make each juice to order and we have one almost every day during the warmer months.
No more yuck face!
I recently had a conversation with another real foodie on how to get reluctant family members to at least try their veggies. That sparked an idea. Real foodies tend to spend A LOT of time in the kitchen. When you prepare each meal from scratch, you kinda want people to eat it and eat it. Giving those uninterested parties options may make all the difference. Give them a say in what they eat and learn why they do or don’t like certain dishes. You’d be surprised by what a difference that will make in both of your lives. Maybe broccoli is a hit roasted instead of the usual limp and boiled or spinach is crying out for cream cheese. Roasted veggies are always well-received in my house. Much to his bewilderment, my husband now craves my roasted Brussels sprouts. Make it any other way and none of us will eat it.
Veggies tend to be the first to get chucked out the window when it comes to craveable foods. They’re chock full of nutrients but aren’t necessarily the first to tempt your taste buds. They also are full of fiber that can be hard to digest. If digestion is a problem, look into gut healing. There are a few ways to do it, but we chose to follow the Gut and Psychology Syndrome (GAPS) diet protocol with great success. It also seems to be a cure-all for picky eaters (often a result and common symptom of gut disorders). If that’s not your issue, read on folks!
Taste buds that are deadened with processed food take some time to adapt to real food so be patient. If your children live on Stouffer’s lasagna, takeout pizza, Doritos, and soda, you may be fighting an uphill battle. “But that’s all they’ll eat!” Baby steps. Start making some REAL FOOD versions of their favorites. Stuck for ideas? Google “real food” and the food or recipe you’re looking for. You’ll get a whole host of different options than you’re used to getting.
On to the method…
Let’s start with the obvious. Pick a vegetable. Don’t start with the pariah of the house. Pick either a new or indifferent one. Look up recipes and cooking methods and choose three that look relatively simple, tasty, and can be incorporated into a regular meal plan in your house. Roasted, sauteed, and raw or lacto-fermented are often my go to methods. Make them as your side dishes for a relaxed meal and have a conversation about them. If you are not a kitchen table family, spread out a blanket and have a picnic on the floor instead of camping in front of the TV. Does someone love browned and crunchy? Hate soft and mushy? Love to dip and dunk? Find out, take notes, and incorporate those preference into future meal choices. Once you get some ideas on what they prefer, get them in the kitchen and show them how to prepare those foods that get a thumbs up. They may just learn a new appreciation for some old foods.
Get creative. Make score cards every member of your family who is eating (don’t forget the cook!). Use the cards to rate each preparation and make comments. Maybe draw or stamp pics – thumbs up, yuck face, “meh” for take it or leave it, etc. – next to each food name so they can be circled if you have little ones or reluctant teens. Use a number system. If you are stumped for ideas, have a family meeting and brainstorm together. Do whatever gets your family involved.
I’m including options for a few of our favorite veggies to get your brain juices flowing.
- tater tots
- raw or lightly steamed with dip
- “mac” & cheese
- stuffed (mmm galumpkis)
- stir fry
Today is a comfort food kind of day.
It’s Monday. It’s cold. It’s gloomy. It’s a perfect day for a big pot of Primal/GAPS chili and some crispy french fries.
Chili at the witch doctor’s house is a two day process. I started this batch yesterday, so today it’s been simmering in my favorite dutch oven ready to eat anytime we want a bowl. The basic recipe is based on my good ol’ standby Betty Crocker (still my go to cookbook after all the food changes we’ve morphed through over the last few years).
servings: it feeds two of us multiple meals for about 3 days; could I be any more general?
3 pounds 100% grass-fed ground beef
3 large organic onions
2 large organic garlic cloves OR 1 teaspoon organic garlic powder
optional: 1/2 cup of diced organic green chiles (or cheat like me and add a 4 ounce can of them, undrained)
3/4 tablespoon organic cayenne pepper
1 teaspoon unrefined salt
1 teaspoon chipotle powder (smoked jalapenos) OR 1/4 cup diced chipotle peppers
1 tablespoon cumin
1 teaspoon cinnamon (in place of cocoa powder since I’m sensitive to it)
1 15 ounce can of diced tomatoes, undrained
2 tablespoons fat of your choice, duck fat is my preference
Break beef down into small pieces as you brown it to avoid big chunks in the final product. Once beef has browned, remove it from the pot. Add diced onions, salt, and 2 T fat to the hamburger drippings left in the pot and cook on medium low until translucent. Add garlic and spices and cook for another minute on medium. Stir in tomatoes and chiles (if using fresh) and cook on medium for 5 minutes, stirring frequently, to deepen flavor. Add browned beef back in with 3 1/2 cups of water, stir and simmer until desired chili consistency. I cook it for 3 hours the first day, put it into the refrigerator overnight, then cook it for another hour the following day. Voila.
Chili ingredients vary dramatically based on region and taste preferences. What is your favorite recipe?
serving size: 1 hungry 3.5 year old and a couple fries for you on the sneak
2 small organic white potatoes
3-4 Tablespoons cooking fat of your choice, duck fat again here but the next batch will be beef tallow to mimic McDonald’s mouth-watering fries from days gone by
1/2 teaspoon unrefined salt (this will be based on your salt preference)
Extra salt for sprinkling on finished fries
Cut the potatoes into thin ribbons while the fat is warming on medium heat in your pan. Add the potatoes to the heated oil in a single layer, sprinkle with salt, and stir with a fork to coat in oil. When edges start to turn slightly brown (think a very lightly toasted marshmallow), begin to lightly stir and turn while gently loosening any stuck potatoes with the tines of the fork. Keep stirring every few minutes as the edges brown and try to turn any uncooked sides down into the oil to help all sides crisp up. When most sides are a light brown, I turn every minute or so until they reach a perfect crispy medium brown. Turn out onto a paper-covered plate (a paper grocery bag or paper towel work well) to drain and cool and sprinkle with a layer of salt to taste. Note: Any fries that get too brown while the others cook should be fished out and put on the plate to drain.
I prefer to cook my potatoes on medium so they are well-cooked when brown. Most medium-high methods leave the potatoes uncooked in the middle for me and then have to be steamed, losing their crunch. They do soak up a bit of the oil when cooked at a lower temp, but I find it’s a good way to get extra fat in and is tastier that way. 😉
I love me some comfort food.
Those of you who are quite toxic from your diet probably know how toxicity can materialize in the form of body odor.
If I regularly eat sugar, I tend to smell like onions when I sweat or, occasionally, beef stew as hubby laughingly shared. Lovely.
I cannot believe that I just shared that publicly.
There are quite a few versions of homemade deodorant in bloggerland that work for different people. I tend to prefer things with a short ingredient list that are simple to make and store.
I can normally apply this one once every 2-3 days. Only three times over the last two months of using it, have I needed a second application in the same day.
Shut. Up. I know, right? Commercial deodorants can’t hold a candle to that!
This recipe also contains no toxins and is naturally antimicrobial.[‘where to buy’ links are affiliate links for products I use; full disclosure]
- 3 parts* organic coconut oil (where to buy)
- 1 part* baking soda
- additional 1 part* arrowroot if baking soda is too strong
- a couple of drops of various essential oils for scent and for an unfriendly environment to bacteria and yeasts – orange , lemon, lavender, ylang ylang , etc. (the oils I use)
*I use a soup spoon to loosely measure “parts”, ex. 3 Tablespoons of oil to 1 Tablespoon baking soda
1. Mix coconut oil and baking soda until thoroughly combined and place in a container of your choosing, preferably glass to avoid toxins from plastic leaching in.
You can also fill an old, cleaned out deodorant tube and keep it refrigerated for stick deodorant.
2. To use, apply a small amount to underarms with your fingers or from the tube as needed.
If there is excess oil that has not been absorbed, you can blot with a cloth or tissue before getting dressed. I have read about oil stains though I haven’t experienced any.
Happy underarms everyone! Hmmmm, noses? Forget it. Enjoy your homemade deodorant. Here’s to smelling good! 🙂
Photo Credit: Photobucket-floridasunset
I recently added to my witch doctor remedies, voodoo practitioner if you prefer, by brewing up one that remedied a bout of bronchitis that was creeping up on me. There was this nasty cold that I wasn’t taking care of. Hack hack, cough cough. Lo and behold…bronchitis.
I stopped coughing within three minutes of taking this, coughed minimally the next day – even though I have an almost 3 year old that does not allow me the option of resting my voice -, and haven’t coughed since.
This is not a miracle cure as there is no eye of newt or tongue of bat, but it worked a miracle on me.
Your overall diet will make a dramatic difference in the intensity of your illness and how quickly you recover. Consuming large amounts of sugar and processed foods will significantly impact your recovery.
Focus on natural home remedies like homemade broths, foods rich in whole vitamin C, and probiotics – fermented foods and drinks are a wonderful source -.
- 2 Tablespoons Bragg Organic Raw Apple Cider Vinegar
- 1 Tablespoon raw* honey, preferably local
- 1 Tablespoon elderberry syrup made from pure elderberries or elderberry powder
- 1 Tablespoon fresh lemon juice
- Stir until honey dissolves and all ingredients are incorporated.
- Forcefully slurp (like you were trying to drink really hot broth) spoonfuls of mixture from a teaspoon or soup spoon until it is finished. Breathe in very lightly as you slurp to help distribute the liquid closer to your bronchial tubes. You may cough like a madman for a few minutes during the process and directly afterward but, I assure you, it is temporary.
*Raw is not necessary but helps greatly with the healing process. Do not feed honey to children under 1 year old. Happy healing!