Tag Archives: SCD Recipes

What’s in a Practical Whole Foods PALEO, SCD, Gaps Healing Fridge?

SUMMARY:  What is in a practical whole foods PALEO, SCD, GAPS healing, anti-inflammatory, nutrient dense fridge, that also happens to be sustainable and family and friends friendly?  Practical tips for transitioning & quality food sourcing links are provided also.

As requested, here is the breakdown of the food shown in the featured photo on the Testimonial page.  

At the bottom of this post you’ll find Practical tips for transitioning to a more healing nutrient dense refrigerator, and quality food  sourcing links.  

A whole foods eating plan isn’t a diet per se, but a lifetime lifestyle change.  

One of the most difficult parts of switching up your eating is ⇒

wholefoodsgoals7
Slide source http://biomeonboardawareness.com

No worries though as this happens naturally as you learn whole food preparation and the organization involved. 

Quitting things cold turkey can be hard; I do not recommend such.  

Try eliminating the bad by crowding it out with better alternatives.  Use the lessons learned in this healing refrigerator for what you can change up in yours.  You can not stop everything you’re doing if you are not prepared to replace it with healthier alternatives.  And most important, you can not make the transition over night.  Be kind to yourself learning what is anti-inflammatory, nutrient dense food and how to practically prepare such.

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It’s EASY to Soak and Dehydrate Nuts

WHY YOU WANT TO SOAK AND DEHYDRATE NUTS: 

Soaking and dehydrating nuts is EASY and it makes them more digestible since anti-nutrients are neutralized and enzyme inhibitors are eliminated.  If you are like many of my clients, you have no clue what the significance is of what I just said.  So another way of saying this is, unless you soak nuts, you will block mineral uptake, and this totally defeats the purpose of trying to eat nuts for nutrient density.

A surprising plus of proper nut preparation is that the process takes out the bitterness in taste making nuts taste incredibly sweet and delicious, which is what they are supposed to taste like.  I’d soak and dehydrate nuts solely for this culinary taste improvement truth be told.  Clients do too after they sample them.  I am always amazed to see what the filtered water looks like after a soak.  Someday I’ll do a lab analysis, and we’ll learn what actually is in that yuck.  One thing I do know, nuts blow up in size by the end of the soaking period leaving no doubt that they have absorbed the salt soaking medium:

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How-To Dehydrate Apples & Preserve the Enzymes, EASY

SUMMARY:   Learn Why and HOW to  dehydrate apples & preserve the enzymes: Properly dehydrating apples at low temperature preserves maximum nutritional density and natural live enzymes  since you can use apples picked seasonally and locally at their peak of ripeness.

Dehydrate Apples and Preserving Live Enzymes

My directions incorporate the Raw and Living Food Guidelines, Excalibur Dehydration Guide, which explains how to dehydrate apples & preserve the enzymes: 

“One of the most important characteristics of raw foods, is they are easier for your body to digest than cooked food. The enzymes are what make raw foods easier to digest than cooked foods. When food is cooked the enzymes become deactivated by heat. During the digestive process, the natural food enzymes assist your body’s digestive enzymes in breaking down food into digestive proteins. By eating more raw foods, your body does not have to work as
hard to digest the foods, which gives your body more vibrant energy in other areas, making you feel stronger, healthier and happier.
Dehydration is the best way to preserve the essence of raw fruits and vegetables. Dehydrating does not subject foods to the high temperatures associated with cooking, or traditional canning
methods. When raw food is heated to an internal food temperature of 118ºF/48ºC or higher, for an extended period of time, its nutritional values begin to deteriorate, especially enzymes.
Canning also leaches out water-soluble vitamins and minerals, which also depletes the healthy qualities of the raw-living foods.”

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Vegetable Spiralizer Noodles. No gluten & arsenic grains!

Many need a spaghetti substitute especially when first decreasing gluten and grain consumption, and instead are increasing vegetable consumption.  A Paderno Spiralizer (this Williams-Sonoma website has a nice How-To use video) is what I use to make vegetable spiralizer noodles.  There are other spiralizer brands but I find the three blade Paderno to not be cost prohibitive (shop online), and it has lasted through many uses.

Vegetable noodles is a neat trick for spaghetti sides, be it scampi or marinara sauce based.  Recipes abound on the internet using spiralizer vegetable noodles, but a few of my favorites are:

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WHAT WHOLE FOOD LOOKS LIKE, YES!

SUMMARY: Learn what whole food looks like. Such are anti-inflammatory and nutrient dense; the key to reducing, managing and even reversing chronic disease.

Seems in today’s lifestyle, what whole food looks like is confusing.  Is it the steaming hot prepared buffet luring you with it’s smells and convenience such even appearing at Whole Foods grocery stores?

A check of ingredients will show if it is pure, clean, delicious, and properly prepared real nourishing whole food.  Such is anti-inflammatory and nutrient dense. I am excited that you are learning this concept!

Adhering to an anti-inflammatory diet is the answer to reducing, managing, and even reversing chronic disease. 

Through diet we  increase anti-inflammatory Omega-3 fatty acids, decrease inflammatory (Omega-6 fatty acids, and food intolerances), and increase fruits and vegetables to increase antioxidants, vitamins and minerals. High quality meat, grains, and diary have a place in a nutrient dense diet but learning food quality and individual tolerance is critical for optimizing health.  

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A FEW INDEX CARD RECIPES FOR WHOLE FOODS

Summary:  This post give A FEW INDEX CARD RECIPES FOR WHOLE FOODS. Snip and save!  I get it.  You don’t know how to cook or bake, but you know you have to figure this out.  Or maybe you are a genius in the kitchen, but…  Whoever heard of coconut flour, rancid industrial seed oils, grass-fed or pastured animals and animal by-products, or of soaking, sprouting, and dehydrating grains, nuts, seeds, and legumes for proper preparation to neutralize the inflammatory compounds inherent within these foods that is so disease promoting?  And… that listing is just a few incidentals of Whole Food preparation!  Don’t despair.  Most “Whole Food” foodies did not know how to cook using such ingredients and techniques at the beginning either as ALL of us were unfamiliar with such!  To help get you started, here are some index cards, but there’s more posted on the website (see below for how to locate those), and on my  Pinterest!

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