Author Archives: Amber
10 Minute Creamy Dairy-Free Mushroom Soup (SCD Friendly Recipe)
Roasted Leek and Mushroom Pork Chops Topped with Homemade Applesauce (SCD Friendly Recipe)
Holistic Healing for The Common Cold
popular Holistic Healing Reference Book:
Nutrients ~ Essential
1. A supplement blend of A, C, E, plus the minerals selenium and Zinc (If looking for an allergy friendly brand (including wheat and dairy free) try ACES + Zn from Carlson Labs). Use as directed on label.
2. Vitamin A plus carotenoid complex (betatene). Helps inflamed mucus membranes and strengthens the immune system. 15, 000 IU daily, DO NOT exceed 10,000 IU if pregnant.
3. Vitamin C with bioflavonoids (5,000 – 20,000 mg daily in divided doses). Fights cold viruses. For children use buffered vitamin C or calcium ascorbate.
Nutrients ~ Important
1. Free Form amino acid plus N-acetylcysteine. (use as directed on label). To supply needed protein for healing. The N-acetylcysteine is a powerful antioxidant.
2. Garlic capsules. Kyolic is a great brand. Check your local natural foods store. (Use as directed on label). A natural antibiotic and immune system enhancer.
3. L-lysine. 500 mg daily on an empty stomach, take with water or juice. Do not take with milk. Take with 50 mg vitamin B6 and 100 mg vitamin C for better absorption. Aids in destroying viruses and preventing cold sores. Caution: do not take lysine for longer than 6 months at at time.
Nutrients ~ Helpful
1. Multi-Vitamin: (dosage: as directed on label)
3. Olive leaf extract. (dosage: as directed on label)
Recommendations
1. Sip hot liquids such as turkey, chicken or vegetable broth. Drink potato peel broth twice a day – make it fresh daily. You can add a carrot, celery, garlic and/or onions.
2. Remain as active as possible. Not only is staying in bed for ordinary sniffles unnecessary, but it will probably make you feel worse; moving around helps loosen built-up phlegm. If you have a fever, do not engage in excess activity or exercise.
3. Wash your hands often & flush facial tissues. Remove aggravating food from your diet, such as dairy, wheat, sugar, and alcohol. Increase healing foods such as fresh, organic fruits and vegetables. Include these in smoothies.
Helpful Herbs
1. Elderberry is recommended for upper respiratory tract infections and headaches associated with colds. It promotes sweating and can help to break a fever. Research has found that elderberry is effective against colds because it contains antioxidant flavonoids that protect cell walls against foreign substances.
2. Eucalyptus oil is helpful for relieving congestion. Put 5 drops in a hot bath or put 6 drops in 2 cups boiling water and inhale the stream. Add 3 drops of oil to lotion and rub on chest and back before bed.
3. For sore throat add 3 – 6 drops of pure tea tree oil to water and gargle. Repeat this up to three times per day. Take up to 2 tea tree oil lozenges and allow them to dissolve slowly in your mouth.
4. Ginger, pau d’arco, slippery elm, and yarrow tea can calm the common cold. Hyssop an evergreen that can be taken as tea, acts as an expectorant and has antiviral properties. Mullein is useful for coughs and congestion. Red clover helps clear accumulated toxins in the lymphatic system that may cause congestion and inflammation. (For making a tea, add 1 teaspoon of dried herb to 8 oz boiling water).
Cautions
1. Do not take sage if you suffer from any type of seizure disorder or pregnant/nursing.
2. Do not take goldenseal internally on a daily basis for more than one week at a time. Do not use during pregnancy or if you are breastfeeding, use with caution if you are allergic to rageweed. If you have a history of cardiovascular disease, diabetes, or glaucoma, use it only under a doctor’s supervision.
3. Talk with your holistic healer or medical doctor before taking ANY herbs while pregnant or breastfeeding. Some can be very dangerous to your baby!
Conclusions
1. Colds are inconvenient, but with healing foods, herbs, and positive energy, you can kick the virus sooner than later and be back to your active self.
2. Love your body – cherish yourself and treat your body and health as you would if you were taking care of another. Respect your body and provide nurturing, healing foods, be empathetic and refrain from directing anger and negative energy within. Stress, anxiety and negative energy will only break down your body, destroy your healing and damage your immune system. Work with your body, love your body…it’s the only one you’ve got!
Shared on: Traditional Tuesdays, Healthy Second Wednesday
Monthly Round-Up (December 2011)
with an alternative menu in tow,
check out this spread,
it’s a feast instead
of the traditional one you know…”
(How I would sing Jingle Bells on my way
to a Holiday dinner.)
Some I’ve tried, others I look forward to trying:
Deanna’s Cashew Carob Coconut Butter
My kids would LOVE this!
Ginger is my all-time favorite! I will be making these very soon.
I tried Shirly’s version with mushrooms. Loved it!
So fun to eat pudding without any added sugar
This was super good…and ridiculously easy. Such a nice alternative for those
of us who can’t digest corn, or for those with corn allergies
Roasted Garlic Lentil Hummus Dip (SCD Friendly Recipe)
-2 cups cooked green lentils (shown with yellow lentils above, but these are hard to find, so green lentils are great and actually much more flavorful)!
-1/4 cup tahini
-1/4 cup lemon juice
-1/2 cup roasted garlic (or 2 teaspoons garlic granules)
-1/2 teapsoon salt
-1/3 cup oil of choice (more if needed)
How To
1. To prepare lentils: soak 1 cup lentils up to 6 hours. After the soak, discard water. Cook lentils with 1 1/2 cups water (bring to boil then cover for about 15 minutes) until water is absorbed.
2. In food processor fitted with the s-blade, blend cooled lentils, tahini, lemon, garlic and salt.
3. Drizzle in oil, add more if needed
4. Garnish with dried apricots and pine nuts – this hummus is super yummy with the contrasting flavor of dried apricots!
5. Store in airtight container in fridge.
Salud!
Shared on: Fat Tuesdays, Traditional Tuesdays, Wellness Weekend & Pennywise Platter
The Liebster Blog Award
- 1. Link back to the blogger who awarded you.
- 2. Give your top 5 picks for the award
- 3. Inform your top 5 by leaving a comment on their blog.
- 4. Post the award on your blog.
Mint Chocolate Chip Coconut Ice Cream
My sweet husband celebrated his birthday on Sunday. When asked what he wanted for his birthday dessert he declared, “Oh, your pumpkin brownies! and mint chocolate chip ice cream.”
Done and done my love.
His all-time favorite ice cream is mint chocolate chip. Our local Coop carries the coconut version and a few months ago I finally made my own batch. And I kick myself for waiting so long. It’s soooo easy to make and absolutely delicious.
- 2 cans coconut milk
- 1 teaspoon vanilla extract
- 2½ teaspoons peppermint extract
- ⅓ cup grade B maple syrup or honey
- ½ cup shaved chocolate (any chocolate bar will do)
- Melted Enjoy Life chocolate chips makes a great chocolate drizzle
- Add coconut milk, vanilla, peppermint & maple syrup (or honey) to blender and blend until incorporated, add to ice cream maker.
- Check ice cream maker after about 15 minutes. When the mixture thickens up a bit and about to get super thick, add in chocolate shavings and continue mixing.
- Remove mixture from ice cream maker when a ball of ice cream forms
- Transfer ice cream to glass storage and place in freezer for a few hours
- Remove from freezer about 20 minutes before serving
- Melt remaining chocolate for drizzling when ready to serve
Vegan Persimmon Cranberry Coconut Pudding (no bake)
Health benefits of persimmon fruit
- The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
- Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
- Fresh permissions contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that plays a role in aging and various disease processes.
- zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
- The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.
- Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.
(above facts complied from this site)
Labels: ACD, dairy free, dessert, gluten free, nut free, pudding, vegan, xanthan gum free.
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Cranberry Almond Honey Cookies: A Specific Carbohydrate Diet (SCD) Friendly Recipe
I’ve shared before that I often eat and blog. I’m doing it right now in fact. Eating this cooking (on number 5 to be exact). Sigh, this is the beginning of something. Something that may change my life.
1 cup dried cranberries, soaked in filtered water for about 2 hours (find unsweetened, or sweetened with only fruit juice, and always free of sulfur dioxide).
1/4 cup coconut oil, melted
1 teaspoon vanilla
How To
Preheat oven to 375 degrees
1. In food processor (fitted with S-blade) grind almonds until they release a bit of oil. Add coconut flour and blend into a light, fluffy flour. Add salt and baking soda. Blend.
2. Strain cranberries and add to food processor and pulse, pulse, pulse, until the flour is incorporated with berries and forms a ball of dough.
3. In separate bowl mix together melted oil, honey, and vanilla.
4. With hands mix dry ingredients with wet ingredients. To create cookie I recommend making a ball first, then with wet palms, press into little cookies.
5. Bake 12-13 minutes. Take care to not overcook
Notes
*I recommend storing in a closed container in the fridge or leave open to the air on your counter. Storing in closed container at room temp will cause these cookies to become very soft.
Shared on Slightly Indulgent Tuesdays, Traditional Tuesdays & Week 5 of Home for the Holidays: Gluten Free Style
Labels: cane sugar free, cookies, dairy free, dessert, egg free, gluten free, SCD, vegan, xanthan gum free.
Mmmm, this looks so good! Especially on a cold wintery day! I’ve never tried a soup with cashew milk/cream. I do a rose pasta sauce with it but a creamy soup is a great idea!
Hi There Sara,
Thanks! Your rose pasta sauce sounds divine. Have a beautiful day.
Be Well,
–Amber
Cashew milk? I can’t believe I’ve never tried it but it sounds amazing!
Hi There Hannah,
I have to say, it is a very tasty alternative to traditional mushroom soup!! I was pleasantly surprised! Please let me know if you give it a try.
Be Well,
–Amber
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-january-10-2012/
Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
http://realfoodforager.com/probiotic-food-challenge-linky/
Hi Amber,
We just love mushroom soup and your recipe looks delicious. I can’t wait to make it. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
This soup looks great! I would love it if you linked up this recipe to my blog hop for a chance to win a Quaker prize package: http://bit.ly/AeIHc6
Thanks for linking up!
Hi Matt,
No problem! Thanks for the invite.
I love mushrooms and this soup looks great. I was amazed when I went dairy free at how well recipes turn out with nut based alternatives.
Hi There Linda,
I could not agree more! I always felt terrible after eating a heavy creamed soup or dish. Now I feel amazing and energized with dairy alternatives. Food tastes just as great with the added bonus of feeling terrific after you eat!
Be Well,
–Amber
Love it! So simple, so economical! Looks super tasty too Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
This was so divine! I made it tonight and my whole family loved it. We are all dairy free, so mum was absolutely delighted to have mushroom soup – something she hadn’t had in years. This is going on my favourites =]
Thank you, Debbie! So glad to hear. Really warms my heart. Thank you for sharing.