In my effort to spend a little less time in the kitchen some days, I’ve come up with a nice, easy, nourishing meal that I’m calling Souped Up Soup. I take a really decent organic boxed soup and I add a bunch of stuff to it to amp up the nutrition. It’s really easy and makes a fast dinner (or lunch) when I just need to get something on the table.
Over the past few months I’ve been researching the topic of herbal antivirals and herbal antibacterials. I’ve learned a lot to say the least. My family’s supply of immune boosting tonics, tinctures, herbs, etc is damn impressive, and if our house ever caught on fire, I’d probably grab as much of those as I could instead of my laptop, etc. Ha! Seriously though, I feel empowered to kick anything’s ass that comes my family’s way.
Entered into our home: the flu.
We had the flu in our house with our little one recently, and in my determination to heal her in record speed (which she did), and preventing my husband and me from getting it, I created this crazy wonderful drink, Golden Immunity. It’s filled with everything the body needs to nip the flu virus in the bud or help you prevent getting it, if you’re around people with influenza.
I made the drink on the spicy edge so I didn’t give it to Kamea. For Kamea, I did a number of other things from probiotics to lyposome encapsulated vitamin C plus vitamin D3/K2 drops, various tinctures like this Cherry Bark, this Astragalus, and this Dr. Christopher’s Echinacea Angustifolia, and homemade elderberry syrup (plus more) multiple times a day. (If you don’t make your elderberry syrup you can buy it here.)
Making Golden Immunity is a 3 step process to make it, but beyond worth it. There are no amounts listed in my rough outlined recipe, but I made a batch with 3 cups which Greg and I shared. Just eyeball everything because as long as you’re getting the following ingredients in, it’s immensely beneficial.
Fat is your friend, my friends. Today, I share why you should have this deliciousness in your life with a guest post by an expert in biohacking and optimizing human performance, Dave Asprey. I was honored to be a guest on his top-ranking, popular podcast which I wrote about here.
Well, this is a special week for Dave Asprey because he launched his much anticipated book, The Bulletproof Diet. All of Dave’s followers are excited to finally have this book in our hands, and I started it last night. I immediately jumped to the chapter on supplements and learned a few things such as which quantities of Vitamin K2 to take of each (not vitamin K1), as well as appreciating his story on sinus infection and high dose vitamin C. I am also going to biohack with his advice on supplemental iodine. Although I haven’t read the whole book, I expect it to be great.
In support of this book launch, I’m sharing a guest post by Dave where he details the truth about fat. I selected this topic because I’ve been wanting to cover it myself but just haven’t had the time. So, I’m happy to have an expert like Dave Asprey come on my blog to share some wisdom on FAT. Enjoy….
One of my favorite recipes to make is meatballs. Simply, it connects me to my Italian heritage and gives me a warm feeling in the kitchen. As I drop each meatball into the tomato sauce, I think of past generations… wondering what they were thinking about as they made meatballs.
This is an easy recipe that can be thrown together quickly with a few ingredients and some grass-fed ground beef. I intentionally created the recipe with only a smattering of ingredients to inspire myself to make it time and again.
Mama Mia Braised Meatballs is one of my family’s favorite dinners, too. Kamea has fun eating the meatballs because, well, they’re balls. And, Greg? He just chows down without saying much between bites, and then proceeds to lick everyone’s bowl of leftover sauce. Read More »
I love the holidays because they’re my time to indulge. But, if you know me at all, I never get too crazy. Instead of eating a gluten filled, extra sugary pumpkin pie, for example, I’ll make my own with ingredients that get my approval… and I’ll eat 2 slices (maybe 3… OK 4 tops!). :) That’s my kind of extra indulgence.
My family loves this pie and I’ve been making it for a few holidays now. It makes an appearance a few times each year between Thanksgiving and Christmas. My favorite part, other than the quality ingredients, is that it’s really easy to make. My (now) 4 year old loves helping me make it.
Want another way to get your morning buzz? Try Coffee Shake Ice Cubes.
Another thing I do once in a while is make a batch of my Coffee Shake and freeze it in an ice cube tray. Then, I transfer the frozen coffee cubes to a glass mason jar and store them in the freezer.
To enjoy: Simply throw a few of those cubes and a little hot water into a blender. Blend it up and enjoy. Alternatively, heat the Coffee Shake Ice Cubes in a small pot on the stove.
Making your own coconut milk is galaxies better than buying it from the store, at least in most cases. The reason is that when you make your own it’s: 1) fresh, 2) doesn’t have any preservatives or additives, and 3) it tastes so much better. Give yourself and your family a real treat by making it yourself. You’ll be glad you did.
I like my Homemade Vanilla Coconut Milk heavily doused in my coffee, tea, and used in preparing raw or cooked foods. And, of course, a big ol’ glass of it straight up.
Recipe: Homemade Vanilla Coconut Milk
Yield 1 quart
- 2 cups dried, shredded, and unsweetened organic coconut
- 4 cups hot filtered water*
- Pinch sea salt
- Vanilla Bean Powder or natural vanilla drops, to taste
- Soak the shredded coconut with the hot water for about two hours in a large bowl.
- Transfer the mixture to a high-powered blender, like a Vitamix, and blend for a minute.
- Strain through a good nutmilk bag (discard the pulp). <– I haven’t used that bag but it gets nice reviews.
- Enjoy! This keeps for a few days in the refrigerator. It will separate so simply shake it up before consuming.
* I use freshly boiled water from my Breville One-Touch Tea Maker.
It’s not a surprise anymore that I love herbal medicine. I’ve been writing a lot about it the past months. I wanted to share some pictures of things I’ve been buying recently for herbal medicine and beauty. Everything is from Mountain Rose Herbs which is where I’m an affiliate and source almost everything (unless they’re sold out of something). They offer such great prices on their stuff and the staff is extremely friendly and knowledgeable.
These teas are remarkable blends that I love drinking. My daughter loves them, too. I use my big bad-ass french press to brew a big ol’ batch of herbal medicinal tea. (Read more here.) I’m particularly fond of the Dream Tea (it really works), the Vita-Blend Tea, Lemon Tea, and the Moon Ease Tea really works, too.
You know I love tinctures (I teach you how to easily make your own here). I buy some blends and I make some of my own. Since the tincture making experience, easy as it is, takes time to process, I sometimes buy pre-made blends if I don’t have something ready of my own. Or, if there’s a single herb tincture that I don’t feel like making myself, I buy it. For example, I always buy Mountain Rose Herbs’ Ashwaganda Tincture and Astragalus Root Tincture.
I’ll also never be without Black Cumin Seed oil for its crazy ridiculous benefits… it’s from a powerful medicinal plant which enjoys a robust reputation for healing a lot of things. It has a long history (especially in Egypt) of being used for many ailments from headache to toothache to sick stomachs to beauty (and a ton more).
I also source a lot of essential oils from Mountain Rose Herbs (I also love Living Libations but they’re usually more expensive, but oh so amazing. Their lemon oil was life-changing for me with Wild-Caught Salmon Roe). I use essential oils daily in our home vaporizers / aroma diffusers (I haven’t tried this one, but it’s on my Amazon wish list). I like to have one in the bedroom, office, kitchen, and family room. They work miracles for energizing when I use peppermint and rosemary … or calming when I use lavender … or disinfecting at flu time when I use eucalyptus, tea tree, and thyme. I also use essential oils for a plethora of other things. I have an epic blog post coming soon on how I use essential oils. I like the small vials (pictured above) in Mountain Rose Herbs’ Classic Sampler for my first aid kit.
Here are a few great choices for soups, tinctures, and teas. I use the rose hips in many of my tinctures to add a beautiful boost of Vitamin C.
I use Schizandra berries in my longevity and beauty tinctures. I read something interesting about Shizandra. According to the little gem of a book, Herbs for Long Lasting Health (by Rosemary Gladstar, my favorite author on herbal medicine), “Schizandra is often associated with the sexual organs, as it’s known to increase the staying power of men and to revitalize women’s sexual experience. When taken over a period of three to four weeks, it’s said to give a warm, tingling feeling to the vagina.” Um… OK!
And, astragalus root? That’s a potent longevity root that I will never be without. It has a stellar reputation for building immune strength and energizing the body. I use it in soups and stews primarily, like my Longevity Bone Broth (recipe here). I simply drop some slices into any simmering stew or tea and let it enhance my creations with longevity vigor. I aim to be a centenarian, after all. (Strain it out before consuming the soup, stew, or tea.)
Last, but not least, beauty (and first aid). I buy a mix of their oils so I can create my own blends for oil cleansing and healing (I have a post coming about a new twist I’ve added to my oil cleansing routine that upgraded it significantly — spoiler alert: this thing).
Mountain Rose Herbs also has awesome hydrosols (basically herbal water sprays for face and body… some are edible for food too, I think). These products are great for anti-aging, hydration, and just making me feel good. One of my favorite hydrosols is the rose water. I buy it, by the big size, and transfer it into smaller bottles, one of which that I carry in my purse at all times. I spritz it on my face to freshen up my makeup, give me a bit of hydration, and calm my senses with the smell.
Here are a few days from my omnivore “Real Food” food journal.
Lunch: large Salad w herb vinaigrette, cucumber, shallot, and kelp.
Dinner: Grass fed Ribeye steak cooked in my sous vide. Roasted red potatoes and leeks cooked with grass-fed organic ghee topped with fresh chives. Boiled broccoli smothered in lemon thyme grass-fed butter. Chocolate covered strawberries. Decaf bulletproof coffee
I admit, 6 months ago I wouldn’t have had the courage to cook wild-caught salmon whole, but, today, I do. And, guess what? It’s wonderfully easy. Easy. Easy. Easy.
Plus, bonus, buying a whole wild-caught sockeye (or king) salmon is cheaper than buying it in pieces. I buy my wild-caught sockeye (and king) salmons from Vital Choice. I opt for the boneless with skin-on. They have an amazing product and fabulous customer service. I called them recently to ask them what to do with the prawns I bought from them. The gal on the phone told me step by step. Awesomeness.
This recipe doesn’t require much work at all. The hearty crisp romaine lettuce is tossed in a delectable creamy avocado dressing that is both sweet and savory, which pairs well with the salmon, having it’s own sweet and spicy elements. My 4-year old loved it. My husband loved it. I loved it. Say no more.