Liver pate’ with creme fraiche
To quote our friend, Monica Corrado at Simply Being Well, “A paté is a sauté that is puréed with extra graisse.” Graisse is fat. As in fat-soluble rich, raw cholesterol-laden, nutrient-dense animal fat. Yes, butter, ghee, cream, duck fat, tallow, lard and egg yolks. Those highly valued sacred foods esteemed by our ancestors around the globe. So prized for its life-giving qualities that no warrior nor preconception couple turned it down. The wisdom of the ancients understood that the fat of the animals contained the nutrients vital to vibrant health.
And so we couple this fat with liver to create a delicious and nutritious delicacy known as liver paté. It is well established that liver is the most nutrient-dense of all traditional foods. Liver contains high amounts of vitamins A, B (especially B6 and B12) and D. Additionally liver contains key minerals such as copper, iron and zinc along with antioxidants. Liver has long been valued by cultures because of its life-sustaining properties and should be a regular part of every preconception person’s diet and especially that of pregnant women. We recommend liver Continue reading
Sensitive to dairy and looking for a refreshing drink to start your day? Here’s a great alternative to the processed packaged almond milk that usually contains synthetic vitamin D and other unnecessary substances. Make your own almond milk. It’s easy and tasty!
1 cup of your favorite raw nuts (almond, walnut, cashew, Brazil nuts, pine nuts, or macadamia, etc.)
purified water for soaking nuts
1 tablespoon Celtic sea salt
6-8 cups purified water (depending upon desired consistency)
a few drops of almond or vanilla extract (optional)
3 teaspoons raw honey or 6 pitted dates
Put nuts in a bowl filled with water to cover by 1-2 inches and Celtic sea salt. Soak for at least 7 hours. Drain and rinse soaked nuts. Place in a blender with fresh purified water, raw honey or dates and almond or vanilla extract, if desired. Blend until creamy, about 2 minutes, and strain the milk using a thin dish towel placed in colander or a cotton bag. When refrigerated, nut milk keeps 2-3 days. You may save the remaining almond pulp and use on soaked oatmeal or combine with coconut oil to create a facial exfoliant.
How much do you value your probiotic foods? According to Mark McDonald of the New York Times Koreans considered it a “national tragedy” in 2010 when they experienced a cabbage crop failure. Protect your gut and your overall health by starting a batch of kim-chi or sauerkraut today. Kim-chi is easy to make and is a wonderful addition to a real food diet. It will take you about 20 minutes to prep and save you dollars over purchasing real kim-chi in the markets.
For more detailed information about this bacteria-building food, read The Kim-chee Cookbook by Lauryn Chun, The Art of Fermentation by Sandor Katz and Nourishing Traditions by Sally Fallon. Enjoy our variation of Sally Fallon’s kim-chi recipe below. We’ve spiced it up a wee bit to warm you up and bring down inflammation in the gut. Continue reading
Did you know that deep breathing speeds up your metabolism and helps you lose weight? In fact, your body needs oxygen to burn fat. If you are deficient, your body will create the type of cells that don’t need as much oxygen. They are called fat cells. According to Pam Grout in Jumpstart Your Metabolism, breathing in more oxygen and breathing out carbon dioxide can also improve your energy level and reduce stress, especially anxiety.
Breathing properly also helps your body remove toxins. About 70% of the toxins from cellular metabolism normally exit through your lungs. This is hampered by shallow breathing. Toxins are acidic causing your acid-alkaline balance to move to the acid side of the scale which can create water retention. Your body will retain water to dilute toxins. So, to rid yourself of that extra water weight, breathe! Breathe into your belly throughout the day. There are many different breathing exercises in Jumpstart Your Metabolism to help you get back on track.
Deep breathing along with a nourishing traditional diet, appropriate exercise, emotional health and gentle detoxification are the keys to a happy, healthy life! Please contact Biodynamic Wellness at (858) 259-6000 if you need assistance attaining a higher level of health and well being.
Our emotions play a big part in how our bodies function. There is a strong connection between the mind and body. Managing internal stress is critical to good health. Emotions such as unforgiveness, bitterness, resentment, anger, anxiety, depression and many more have a direct impact on your physical health. Have you ever noticed that your health deteriorated after a traumatic emotional event?
The death of a loved one, loss of a house or business, divorce or any other life event, if not handled in a healthy way, can embed negative emotions anywhere in your body causing a variety of health problems including pain, weight gain, high blood pressure or autoimmune conditions. The list is endless. And in fact, the incident does not have to be big. It could be something as trivial as an argument with your spouse or hearing about a natural disaster on the news. Continue reading
Chicken Bone Broth in the Making
French chefs have a term fonds de cuisine, which translates “the foundation and working capital of the kitchen.” Bone and meat stock provide just that, the foundation of both the kitchen and ultimately one’s physical health. One of the most common questions that those individuals embarking upon the GAPS Diet have is “Do I make stock or broth?” What is the difference between the two? The two words are often used interchangeably by the most educated of chefs. For the purpose of the GAPS Diet, Dr. Natasha Campbell-McBride uses the terms “meat stock” and “bone stock.” In this paper, I will use “stock” when referencing shorter cooked meat stock and “broth” for longer cooked bone stock.
Meat stock, rather than bone broth, is used in the beginning stages of the GAPS Diet, especially during the Introduction Diet where the primary focus is healing the gut. Broth is ideal for consuming once gut healing has taken place. The significant difference is that the stock (meat stock) is not cooked as long as broth (bone stock). Stock is especially rich in gelatin and free amino acids, like proline and glycine. These amino acids, along with the gelatinous protein from the meat and connective tissue, are particularly beneficial in healing and strengthening connective tissue such as that found in the lining of the gut. These nutrients are pulled out of the meat and connective tissue during the first several hours of cooking meaty fish, poultry, beef and lamb. The larger the bones, the longer the recommended cooking time. Continue reading