Category Archives: Simply Being Well

Now More than Ever—Raw Milk!

A few years ago, Stephanie Selene Anderson, a very wise woman who also happens to be my publisher and friend, strongly suggested to me that I write about the difference between cultured dairy products (namely yogurt, kefir, and cultured cream) made from pasteurized milk and those made from raw milk. To put it simply, the […]

Beet Kvass and Cabbage Tonic:
Which, When?

It seems that the simplest things are often the most powerful. Tonics—beverages that help “tone” the body or specific systems of the body over time—are a great example. Simple and made from humble ingredients like beets and cabbage, they can be nutritional powerhouses. Beet kvass and cabbage tonic are both used in the Gut and […]

The Importance of Fermentation

What is fermentation, and why is it so important? Fermentation is, first and foremost, a traditional way of preserving food that has been around for millennia. The earliest evidence of fermentation dates to about 6,000 BC in the Fertile Crescent region of the Middle East. It is possibly the oldest method of preserving food prior […]

Fermented Clown’s Treacle:
A Delicious and Potent Year-Round Remedy

“Clown’s treacle.” Surely you’ve heard of it? If not, it’s still likely that you have some in your kitchen right now. According to The Spice and Herb Bible by Ian Hemphill, clown’s treacle (also called “poor man’s treacle”) are both old-time names for garlic. Treacle was first used in the 14th century as an antidote […]

Staying Well During Flu Season:
Meat Stock to the Rescue

The weather is turning cooler, and winter is officially just around the corner. As the temperature drops, many of us start craving foods and beverages that are warming, both in temperature and in spice. We trade in our iced tea for hot, spicy chai and swap our cold salads with warming soups, stews, and stocks. […]

To Can or To Ferment? That Is the Question

Fermentation and canning are both traditional methods of preserving food, but there are important differences to consider. It’s summertime, folks, and our gardens are producing a bounty of vegetables! But what to do with the surplus of tomatoes, zucchini, string beans, radishes, cabbage, and all the other gorgeous produce that remains after cooking, eating, baking, […]

Eat Your Weeds!

What is a weed anyway? A weed is defined as “a valueless plant growing wild.” (I am not sure that any plant is “valueless,” but that may be a conversation for another time.) Value aside, weeds are generally thought of as undesirable plants. That means they often happen to be in the wrong place, such […]

Spice Cake to Live For!
Gluten-Free, Grain-Free, GAPS!

A long time ago—more than 20 years—I gave up wheat and gluten for health reasons. A few years later, I discovered the work of Weston A. Price and how using traditional cooking techniques such as lacto-fermentation can make food more easily digested by the body. My next level of learning was how I could use […]

Love Your Liver!
Foods for Springtime

According to Chinese medicine, every season corresponds to both an organ and an organ meridian. In the spring, this is the liver. Traditionally, spring is the season when we clear out. We spring clean our closets, our drawers, the garage, the flower and garden beds. But it can also be a time to spring clean […]

Sauerkraut! Now, More than Ever

Want to stay well—now and always? Eat your sauerkraut! Whether it is just another day in your neighborhood or you are in the middle of a health crisis, fermented cabbage is “health food extraordinaire.” Yep, the humble cabbage. If you know this already, I would hope that you eat sauerkraut (or some other fermented vegetable) […]

Supporting the Organs of Immunity:
The Terrain Is Everything

Louis Pasteur is credited with developing “the germ theory of disease” (which I loosely translate as “germs jump into bodies”). Yet many other researchers and scientists of the time, including Claude Bernard, focused their research on internal regulation and the importance of nutrition, among other things. These scientists expanded their focus beyond germs to consider the state […]

Coconut Flour:
Not Allowed on the GAPS Diet

Coconut. Coconut milk. Coconut cream. Coconut oil. Coconut butter. These can all be great alternatives to dairy, providing healthy saturated fats and immune-boosting lauric and caprylic acids. They are all okay on the GAPS diet, as long as they do not have any fillers such as xanthan gum or guar gum. But coconut flour? Not […]

Flu? Stomach Bug? Stage 1 of the GAPS Diet to the Rescue!

‘Tis the holiday season. Unfortunately, ’tis also flu and stomach bug season. But have no fear, for the GAPS (Gut and Psychology Syndrome) diet is here. Should your tummy feel queasy and uneasy this holiday season, or any other time of year, it’s back to Stage 1 of GAPS. The diet is easy to do, […]

Eating “GAPS-Style” on the Road

Following the GAPS (Gut and Psychology Syndrome) diet at home can be challenging enough, but come the holidays even the most experienced GAPS cooks can be stretched to the limits. Travel—no matter when, no matter why, no matter if it’s by plane, train, or automobile—means eating outside the home. But the following simple rules will […]

Paleo and GAPS:
What’s the Difference?

Frightened of the GAPS Diet? Too complicated? Have no fear—it’s easier than you think! When people tell me they have symptoms that just won’t heal, I always bring up the healing properties of food. I ask what they are eating and if they cook for themselves. Often, when I talk with people about the GAPS […]

The BEST Gluten-Free, Grain-Free, Sugar-Free GAPS Chocolate Cake!

Everyone loves chocolate cake. (Well, nearly everyone.) I created this recipe one evening after dinner, when my husband said that he’d love a piece of chocolate cake. I told him to give me about an hour, and he’d have one! We’ve been eating GAPS-style at my house for years now. And for a few years […]

Rinse Your Quinoa—Or Risk Burping Bubbles!

Whole grains are rich in minerals and B vitamins. However, to unlock their nutrients and allow for efficient digestion and absorption, you must prepare them correctly. In order to enjoy these nutritional powerhouses, you must first address the following three substances that are present in every whole grain: Enzyme inhibitors: These neutralize the enzymes in […]

Vitamin D Deficient in America? Eat Lard!

Vitamin D deficient? You are not alone. In 2004, the Scientific American reported that more than 75 percent of Americans were deficient in vitamin D. And in 2005, the Journal of Nutrition reported that vitamin D deficiency “is now recognized as an epidemic in the United States.” Really? Why? How? Taking a vitamin D3 supplement? […]

Nutrient Dense Foods and Mental Health

Way back in 1939, Weston A. Price documented the link between diet and mental health in his groundbreaking book Nutrition and Physical Degeneration. His work still holds true to this day. When Dr. Price studied indigenous cultures around the globe in the 1930s, he found that eggs from pastured hens, deep yellow butter from grass-fed […]