With kid friendly organic healthy recipes

In our convenience focused society, many kids are learning that it is quicker to open up a bag of chips then it is to take the time to wash off a piece of fruit.  By now, I’m certain that very few of us have not heard or read about how important it is to back off of the commercialized, processed, packaged fare and to get back to the fresh, Earth~produced foods that we are biologically designed to consume.

This past weekend, our family met up with a few friends for a picnic. One of the other kids began commenting on what my children were eating- claiming that veggies are “tasteless” and that he refuses to eat them unless they are fried. The whole conversation triggered the question in my mind:& how can we motivate kids to harmonize with and enjoy healthy eating habits? The following are a few simple strategies that I believe will help if your child isn’t so fond of the fresh stuff……………

Blend up a fresh fruit and greens smoothie.

Blending is an easy, fast and fun way to pack a lot of nutrition into one simple drink.

Begin by using your child’s favorite fruits and blend them with mild greens (spinach, lettuces, etc.) and a small amount of water to create a smoothie that is both palatable and nutritionally potent.  As your child acclimates to the taste- you can begin to branch out with different fruits and darker greens.  You can also use nut milks or fresh juice as a base for added nutrition.

Dips!!!

If your child is having trouble ‘digging’ a particular fruit or veggie~ try making a dip to go along with it.  Dips are fun to eat and add a whole new dimension, taste~wise.  Examples-> almond butter, sunflower butter, blended fruit or chocolate dip (cold pressed oil, cocoa or carob powder, vanilla stevia, sea salt.)

‘Fun’ify’ snacks

Pretend play with your child while eating…maybe you’re at a cocktail party- or eating with the Queen and King….use fancy cups and plates, cocktail umbrellas or reusable straws.  Create the dish to look like an animal or bug…remember thee ol’ ‘worms in the dirt’ recipe from our childhood?  FUN!  There are several great and easy-to-find online sites to stir up ideas.

Include a colorful salad with dinner.

The way a meal looks is often just as important as how it tastes.  Use a variety of different veggies (and/or fruits) so that your salad will be colorful and visually appealing.  Try blending up your own dressing using apple cider vinegar or lemon, cold pressed oil, and fresh herbs.

Healthy desserts!

Does your child likes ice cream?  Try making ice cream from coconut milk…or avocados and natural flavors/sweeteners.  Get creative with fruit by topping it with the above chocolate sauce or nut/seed based crumble…..or go for something equally as delightful, yet beyond simple- like apple slices, almond butter and cinnamon.  The possibilities really are endless.

Naturally, each above idea can be customized to your child’s unique tastes and preferences.  You’ll find it easier and easier to replace processed, packaged, nutrient~stripped concoctions with nutrient~rich, realfood…Enjoy!

“I learned from my two year’s experience that it would cost incredibly little trouble to obtain one’s necessary food even in this latitude; that a man may use as simple a diet as the animals, and yet retain health and strength. I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield, boiled and salted.” ~Henry David Thoreau, Walden (Life in the Woods)

While, apparently, not one of the more sought after wild plants- or even that well known in North America- purslane is a popular food in the Mediterranean and many other areas of the world. Look for purslane in open, sunny areas as it is a warm weather lover- not sprouting until the ground temperature reaches around 80 degrees F- very determined once established and flourishing with ease. The tear drop shaped leaves (though they remain rounded- not quite reaching a ‘tear drop’ point where the leaf meets the stem and are typically no longer than 1 inch in length) are green with a hint of red, first sprouting as four propeller~looking leaves out of a reddish system of stems that resemble pipes stretching across the ground. The plant rarely reaches more than 2 or 3 inches in height.

Purslane is a succulent- a plant which has fleshy, water-storing leaves or stems. In extreme cases of drought, the stems of the plant will pull water back in from the leaves and drop them. With the way that it spreads across the ground, purslane has the look of a plant that would root at each node. It does not. Though, interestingly, much like a starfish, it does grow new plants from cut segments- granted that the soil conditions are ideal. Purslane’s hardiness, along with this ability to grow new plants from chopped up pieces make for an unruly task for those trying to eliminate its presence from garden space or farmland…….and a delight for wild~food enthusiasts;).

It is fairly easy to identify purslane based on its leaves and stems, alone- for those who still feel uncomfortable, however- the plants do produce flowers once they reach a certain age. The flowers are tiny (less than 1/4 of an inch,) are usually yellow in color, 5 petaled and found on older growth. The tiny black seeds are barely larger than grains of salt.

Nutritionally, purslane is potent! It tops the list for quality amounts of vitamin E and contains an impressive amount of omega-3 fatty acids- unusual for a plant. I have read that purslane contains up to 4000 ppm of the omega-3 fatty-acid alpha linolenic acid. For those who take fish or flax oil supplement, purslane could offer up a nice alternative during the summer months while saving money in the process. Purslane contains glutathione, is rich in vitamin C, calcium, magnesium, riboflavin, potassium and phosphorus, and nicely compares to spinach in its iron content.

With a mild, very slight hint of sour flavor and chewy texture- purslane leaves and stems are edible raw and make a fantastic addition to salads. After rinsing, you can steam or add them to soups, stir~frys or other veggie dishes.

**Be mindful of spurge, a similar~looking, poisonous plant that can grow near purslane. The leaves of spurge usually grow in a pair across from each other on the stem~ which is not as thick as purslane’s stem, and gives off a white, milky sap when you break it. If careless, it would not be difficult to toss some in your bag while out scouting for purslane.

Purslane Potato Salad

• 6 medium red potatoes, cooked and cubed
• 3 cups purslane, washed and chopped
• 4 scallions, sliced
• 2 celery stalks, sliced
• 4 tbps. homemade mayo, blended nut~based cream or simply any cold~pressed oil
• 2 tbps. dijon mustard
• sea salt and pepper to taste

Wash and chop all ingredients. Mix together in a bowl with mayo, cream or oil of choice. Add in seasonings to desired taste. Chill until ready to be served- (can garnish with fresh dill sprigs.)

*blending nutrient~dense leafy greens with antioxidant and water~rich fruits into a ‘green smoothie’ is an easy and incredible way to boost your health and vitality…

Purslane & Plum Smoothie

• 1 head of red leaf lettuce
• 1 bunch chard leaves
• 2 cups purslane, washed
• 4 black or red plums, pits removed
• 1 cup mixed berries
• 1/2 avocado
• stevia, to taste

Add just enough water to blend until smooth & Enjoy!

The one rule, sans exception, of foraging; KNOW YOUR PLANT. While the benefits of eating wild plants are significant and very worthy~ there is no room for error. You can, and should, take all of the time that you need to get to securely know a plant before consuming it….in a way that you can comfortably and positively identify it 100% of the time.)

When walking through a forest~ or any other natural place that radiates abundance~ I feel most alive. I know that I am far from alone when I write that I deeply sense the power behind and artistry within the way ‘eco~pieces’ fit so perfectly into a rich and dynamic whole. I lack an adequate description for how this harmony puts me at ease…

While enjoying the nutritionally rich ‘sparkle’ of a salad that was collected five minutes before meal time (when much of the produce at the market was grown a month ago) and curtailing grocery bills are both notable benefits of foraging~ one of the greatest treasures of collecting and eating wild foods is of a soulful and mindful nature. There is something about picking and noshing on wild plants that ‘charms in’ the most discerning of onlookers. Even folks who sport a serious disinterest in nature will toss out a dozen questions when they spot you, trail side, plucking up an ‘offensive’ weed and sticking it in your mouth. This intrigue is more than just inquisitive criticism; it is an outward expression of a deeper, more intuitive, nudging. Foraging reminds us that our food is not created in a factory or a supermarket. It is created by our Earth…and it reconnects us in a deep and sustaining way~ going far beyond the boundaries of physical nutrition. No advancement in science can make this variety of beautiful connection obsolete. While the below is about dining directly from Earth’s garden, if you have skills at reading between the lines, you’ll recognize a very sincere plea for less consumption and more self~reliance. I encourage all of us to do all that we can do to nourish ourselves, our children & the planet that nourishes us all……
……dig up, dig in, ‘re~wild’ yourself…..and enjoy!!!

Elderberries

Clusters of small white flowers dropping from the elder tree give signal to the nearby arrival of small, round, juicy, deep-purple elderberries.  Hanging in clumps from the busy branches of the 5-12 foot elder tree (or shrub)- they’re not difficult to spot. The most well known species is the American elder.  This medium to large shrub is a member of the honeysuckle family- and has smooth, gray bark and opposite, compound leaves.  The leaves are divided into several sharply serrated, 2-5 inch elliptical (widest in the middle- and tapering evenly to both ends) leaflets.  The fragrant, lacy blooms of the American elder open in late June and July and contain hundreds of five-petaled, white flowers that span out about 6 inches.

Like most wild plants, the berries of the elder bush are packed with highly bioavailable nutrients. They provide large amounts of potassium and beta-carotene as well as calcium, phosphorous and vitamin C.

The fun scoop: The most powerful wand (the ‘Elder Wand’) in the Wizarding World of Harry Potter is concocted of wood from Sambucus canadensis or the American elder. Because I am a fan of all things magical, especially in relation to the hidden (and not so hidden) mystical properties of the sacred plants around us- I’m further pushed to share that in European folklore, fairies and elves would appear if you sat underneath an elder bush during midsummer nights. Interesting, as the strong scentof large masses of elder leaves are thought by some to have a mild narcotic effect. It is written that the lovely elder possessed potent magic~ with the capability of driving away evil-doers. Pocketing the twigs was considered a charm against certain illnesses. All passed down tales aside, my guess is that much of the elder’s charm hails from its ability to heal. The flowers and fruit are wonderfully medicinal. Hippocrates had already made note of this in 400 B.C……..
An infusion or tincture is commonly used to help alleviate ‘colds’ and ‘flu’ as it is astringent, expectorant and induces perspiration- making it helpful for bringing down a fever. The flowers can be steeped in oil to make a soothing ointment for sore muscles, burns and rashes.

The berries and the flowers of the elder bush are edible. The leaves, roots and bark (though medicinally mentioned in several older herbal books) contain a bitter alkaloid and glycoside that may change into cyanide~ and are not edible!

Harvesting elderberries is fairly easy- a carrier bag or bucket and a good pair of scissors (or simply your hands to pinch off clusters) will reward you with a bag full of berries in very little time. Each berry can, then, be removed from their stems~however, if you do not want to take the time for this semi-tedious task or to deal with berry stained hands~ the following method will be a treasure;). -> Simply place the entire clusters in the freezer- giving space to each on a plate or tray of some sort. After the berries have frozen solid, they are very easily removed by rubbing the clusters of berries between your hands. Make sure to do this over a large bowl as the berries snap off from the stems easily and can become a bit of a nightmare to cleanup if not careful. You can place the frozen berries back into the freezer for later use or use them frozen or thawed in recipes.

I have read that elderberries (like the above mentioned leaves, roots and bark) also contain a certain amount of cyanide. While eating a few of them raw doesn’t necessarily create a problem (noshing on a couple is so much fun while collecting)- eating too many can make for a not-so-pleasant experience. Cooking the berries apparently takes the cyanide out, making them safe for consumption. I’ve experienced my fair share of feeling ill after ‘testing’ out non-staple food items…and, as a result, have not been brave enough to test the limits of raw berry consumption;). With foraging, I like to lean towards safety and familiarity, at any rate, and would suggest cooking the berries if you’re planning to eat many of them.

Elderberry syrup is a staple in many of my herbalist friends’ cabinets—after perusing through several past shared recipes, however, I have opted not to dabble in syrup making almost solely based on the amount of sugar that it takes to preserve the concoction. It’s true- I have a ‘thang’ against concentrated sugar, and am dedicated to avoiding sizeable amounts of it. That written, I’m not as enthusiastic about side stepping the antioxidant bliss of elderberries altogether- so, after much ‘strategery’ (thank you, G. W. Bush;)), I decided to try freezing the cooked elderberry juice~ a method that I’ve successfully used for preserving other juices and herbs…it worked out quite well………

Elderberry Recipes

Elderberry Juice Cubes

• Pick berries off stems as best you can (you can use a fork to separate berries from stems, or use the freezer method described above.)
• Rinse berries in a bowl of cold water until clear and clean~ drain water.
• Using a size appropriate pot, heat on medium-low heat for 20-30 minutes~ stirring frequently (berries will turn from a black-purpl’ish color to red-purpl’ish once they’re all cooked.)
• Remove from burner, let them cool off a bit~ then mash them up using a potato masher or the bottom end of a glass jar.
• Try to release as much juice from the berries as possible.
• Spoon (or pour) mixture into a strainer positioned over a bowl, and press with a spoon to push the juice through.
• Pour syrup into ice cube trays and freeze. When you need an immune system boost, just pop a couple out and blend with leafy greens, fruit, spring water, lemon juice (whatever sounds good) for a rejuvenating treat!

*blending nutrient~dense leafy greens with antioxidant and water~rich fruits into a ‘green smoothie’ is an easy and incredible way to boost your health and vitality…

‘Elder~Green’ Smoothie

• 2 bunches of any variety of lettuce
• 1 bunch cilantro
• 1 cup strawberries
• 1 cup raspberries
• 4-6 elderberry juice cubes (from above)

Add just enough water to blend until smooth & Enjoy!

Chocolate Elderberry Ice Cream

• 3 cups coconut milk
• 2 cups cooked and strained elderberries
• 1 avocado
• 4 tablespoons cacao powder (or carob powder)
  vanilla stevia, to taste (usually 2-3 dropperfuls)
• a pinch of sea salt

Blend all ingredients (except elderberries) until smooth.  Pour into a chilled ice cream bowl and run according to manufacturer’s instructions.  Mid-way through, or after the mixture begins to freeze~ add in the elderberries.

(The one rule, sans exception, of foraging;  KNOW YOUR PLANT.  While the benefits of eating wild plants are significant and very worthy~ there is no room for error.  You can, and should, take all of the time that you need to get to securely know a plant before consuming it…in a way that you can comfortably and positively identify it 100% of the time.)

Cat Mutiny

I’ve been eating healthier than the average American for years and years. I stopped cooking processed foods thirty years ago when I realized the effect food colorings, preservatives, and additives had on my children’s ADHD and allergies. Eating better wasn’t good enough. Eating well, really well, took effort and discipline.

I struggled with my diet for years in an effort to battle auto-immune disease. I finally discovered what foods fed Candida and that I was sensitive to gluten. I’m sure I have celiac disease, but I have no intention of spending a few thousand dollars to confirm the diagnosis through conventional means. Why should I go through a biopsy when I know every time I eat gluten I break out in weeping sores and suffer from muscle and joint pain? Obviously gluten and I don’t get along.

So I’ve really cleaned up my diet. And because I eat so well and have eaten so well for so many years, processed foods and fast foods don’t taste good to me. The more I eat organic fresh fruits and veggies, the more anything else is second best—a far second. But this is only true because I don’t eat junk foods. The truth is, bad food and junk food, is truly addictive.

Recently our cats have reminded us how cheap bad foods crowd out the desire to eat well. We raised our cats on a clean, raw diet. Their typical fare was Bell and Evans ground turkey mixed with a little quinoa, spinach, carrots, eggs and eggshells, and a few other veggies thrown in. They loved it, so much so, we had to train them not to attack our hands as we lowered their bowls to the floor. Then they growled at one another and at us if we were stupid enough to try and pick the bowl back up.

But our indoor/outdoor kitties started eating junk food. We have a neighbor who feeds her cat regular kibble and leaves the bowl outside. So our cats have started eating out. And now, they have little interest in anything we try to feed them, even plain raw or cooked meat or fish. They sniff at their bowl and reject their food, going so far as to scratch the floor as if they could bury the offensive offering. So we bought a bag of organic kibble and they ate a little, then rushed outside to raid the neighbor’s bowl.

Now their health is suffering. Taz is chronically constipated. Both she and Jazz are copiously shedding for the first time in their lives. Obviously, an intervention is in order.

A recent study showed that rats fed a healthy diet and later fed junk food would rather starve than go back to eating a healthy diet.

This is such a reminder to us about the addictive nature of processed foods. If we give in to our children’s demands to eat fast foods, candy, sodas, and other junk foods—even as a rare treat, we are training their palates. We are toying with addiction. We are making food that is bad for them, deadly for them, a reward.

We deserve the best food. Our children deserve the best food. And so do our pets-100% of the time.

Cancel Illness, Order in Wellness. 10 Strategies for Disease Prevention

Reduce Processed Foods

Better yet, entirely eliminate processed foods, sugar, and sugar spiking grains from your diet. Aside from being a poor source of nutrients for your body, many of the above foods create and support insulin issues. Controlling insulin levels is one of the most powerful and effective ways to decrease risk of developing many illnesses.

Eat Real Food

Increase the amount of live and wild foods in your diet. Live food has all of its nutrients, including enzymes, unaltered and intact. Because live foods are whole foods, they contribute to feeling well not only because they decrease the amount of ‘negatives’ that are going into your body, but because they offer more nutrition-wise than food that has been stripped of its nutrients, or otherwise ‘revamped.’ Live and whole foods are fantastic, but taking this a slight step further, the REAL nutritional stars are wild foods! Even the soil that most organic food is grown in these days, has been stripped of many nutrients, leaving far less than intended for the plants to absorb and pass along. A forest, however, has ‘food production’ down with perfection. Due to the continuous cycle of growth and decomposition the soil is rich with health supporting nutrients, and the root systems of most wild plants reach an impressive depth within the soil, pulling up massive amounts of minerals and vitamins.

Get Sunlight

Balance your sun exposure. Spend enough time in the sun each day to normalize your levels of vitamin D. If/when spending time outdoors is not possible, consider mindful supplementation. Vitamin D is a key player in overall health and tests are available from a nutritionally knowledgeable physician if you’re unsure whether you need to supplement.

Balance your Fats

Normalize your ratio of omega-3 to omega-6 fats by reducing omega-6 rich oils (cottonseed, corn, vegetable, wheat germ, grapeseed, sunflower seed, soybean, sesame seed, olive and safflower) and including more high quality omega-3 rich foods in your diet (omega-3 rich wild fish or fish oil and flaxseed are two good sources).

Exercise

Cultivate a regular exercise routine. As already written above, controlling insulin levels dramatically drops the risk of health decline. Exercise drives your insulin levels down,  making it very beneficial from a position of prevention.

Sleep Well

Sleep sound. Historically, sleep was thought to be a passive state. Few things could be further from the truth. Sleep is an incredibly active time for both our brains and our bodies, during which we dreamily dive into all varieties of growth and repair processes- a dynamic biochemical orchestration. Sleep certainly affects our physical and mental well-being, and is essential for the normal functioning of all of the systems of our body, including our immune system.

Avoid Environmental Toxins

Reduce your exposure to environmental toxins. Pesticides, household cleaners, chemically laden paints and stains, conventionally grown food, air fresheners, air/water pollution, plastics, body washes and lotions are just a small sample of things that most of us come in contact with on a daily basis that make an imprint on our internal toxin load. Research all products that enter your home and your body and do your best to find healthy substitutes to support your own health, the health of your family, and the well-being of our planet.

Avoid Harmful EMFs

Limit your exposure to EMF produced by cell phone towers, base stations, cell phones and WiFi stations. (Easier written than done with the profuse integration of all the above into our daily lives and routines). There are several protection devices that are now available and can be worn and/or placed in your home to reduce energetic interference.

Get Grounded

Connect with the Earth (A passion of mine! I cannot write enough about this topic and so it deserves an entire, solo-style article. Click hear to readTouching Earth.

Heal Emotionally

Discover techniques to help rebalance your body from emotional energetic blockages. The Center for Disease Control states that 85 percent of disease is caused by emotions and stress. Neurological short-circuiting can promote a whole host of health problems, including activating cancer genes. While some people might gloss over this factor due to lack of ‘tangible understanding,’ it may be more important than all the other more physical ones listed above, and is very worthy of being addressed.  A couple of energetic rebalancing techniques worth looking into are Bio-Energetic Synchronization Technique ( B.E.S.T.) and Emotional Freedom Technique.

Self-treating medical conditions with medicinal mushrooms

Which Type is Right for You?

Whether you want to improve cellular health or prevent the common cold, medicinal mushrooms are available in a variety of species to help you address your health concerns. Certain types of mushrooms have the distinct ability to boost immune health and fight diseases including diabetes, cancer, heart disease, and many more life-threatening illnesses. These powerful herbal remedies are one of the primary foundations of alternative medicine, but with so many different formulas to choose from, it can be difficult to know which type best fits your personal health needs. Here’s a closer look at three varieties of common medicinal mushrooms:

Reishi

Ganoderma lucidum, more commonly known as Reishi, is found worldwide and has a variety of active components, including proteins, amino acids, polysaccharides, volatile oils, minerals, vitamins and lipids. These properties make it effective in enhancing the oxygenation of the blood, lowering cholesterol levels, stimulating the immune system, and promoting liver detoxification.

Maitake

This leaf-like, braided polypore fungus contains over 25% protein, various polysaccharides, vitamins, unsaturated fatty acids, and sterols that provide potent anti-tumor and immune-regulating effects. It is most highly recognized for its anti-cancer effects, as it provides protection against the harmful effects of chemotherapy, has inhibited breast cancer growth and metastasis in animal studies, and is the subject of ongoing human clinical trials with breast and prostate cancer patients.

Shiitake

This particular mushroom is the source of two well-studied extracts that include lentinan, a cell wall polysaccharide rich in Beta-glucans; and LEM (LentinulaEdodes Mycelium Extract), a protein-bound polysaccharide complex. Lentinan has been shown to be protective against various bacteria, viruses (including influenza) and parasites. Taking this mushroom regularly may help to decrease cholesterol levels and lower blood pressure.

Each of these mushrooms has profound applications that can improve vitality, decrease the growth of fungus and bacteria in the body, and even prevent deadly viruses by boosting your immune system. For more in-depth information about specific medicinal mushrooms and their many health-promoting benefits, I invite you to download a complimentary copy of a Medicinal Mushroom Wellness Guide.

Watermelon

The cooling qualities of watermelon make it wonderful for a quick and easy summer detox staple. Add the delicious factor into the mix, and you’re sailing along with a warm weather cleansing trifecta! With positive effects on the kidney, bladder, heart, stomach, colon, and liver, watermelon works to cleanse (nearly) the entire body! According to traditional Chinese medicine, it cools the energetic channels in the body that are dominated by fire-making. It is therapeutically helpful in cases of urinary tract infections. for those who cannot tolerate high sugar foods, watermelon juice can be fermented (using the same cultures and process as kefir) into a refreshingly fizzy, sugar-free drink.

Sprouts

Sprouts are, literally, bursting with life. Sprouting is the natural process of transforming a dormant seed to a living seed. Grains, legumes, and other seeds that have been sprouted sport an impressive amount of precious enzymes, and aside from being important to digestion, enzymes play a role in the ongoing process of detoxification. Sprouts are rich in plant-based protein and are an excellent source of dietary fiber, vitamins, and minerals. To top it all off, sprouts offer an easy way to keep fresh, inexpensive food in your home, year round.

Cucumber

Largely due to faddish, eye-covering cucumber pics strewn about nearly every magazine, few of us are a stranger to the cooling potential of cucumber. Chinese medicine believes that cucumber has a cleansing effect on the blood and clears internal heat from the body, which is helpful for inflammatory conditions…it also believes cucumbers have a soothing effect on the nerves and aid in the treatment of insomnia. While this cooling fruit’s thirst quenching nature makes it a great summer treat eaten alone, it is equally incredible juiced and/or infused into a pitcher of water- in the same way many people do with lemon or lime.

Aloe Vera

There is a reason that bottles of aloe vera gel line grocery store shelves every summer season. if you have ever sliced open an aloe leaf to slather it over a sunburn, you’re already familiar with its cooling savvy. Taken internally, aloe reduces heat and has intestinal stimulating abilities. for this reason, when used mindfully, it can be an effective treatment for constipation. While good quality, organic bottled aloe can be found, it is best fresh, scooped straight from the leaf, with all of its cooling constituents entirely intact.

Purslane

Ahhh…..purslane. ((Love!)) Purslane is a special plant~ rare in its qualities, but not in its findings. it is actually a very common and beneficial weed. What is extraordinarily brilliant about purslane is its omega 3 content- unusual for a land vegetable, as most omega 3 comes from oily fish and micro-algae. Like many of the other hot weather friendly foods, purslane is a contender when it comes to cooling inflammation in the body. it is a potent detoxifier and effectively dissipates internal heat. Make an omega 3 rich meal by adding a handful of purslane- fresh from the yard- into your favorite salad or smoothie.