Directions:
Blend coconut milk and nuts in a blender until smooth in medium/high speed.
Add strawberries and vanilla bean seeds and pulse blender to create a pudding-like texture
Enjoy at room temperature, chilled or frozen.
Great over berries, just by itself, or well…get creative!
Serves apprx 4

Soaking raw nuts makes them easier to digest. 

Variation in nuts: any nut will be fine – roasted, toasted, salted. Salted nuts add a savory quality which would be great if you’re using it as a salad dressing for instance. In fact, most nuts would make a yummy addition to the strawberry pudding. The flavor of the pudding will change according to the nut however. Macadamia nuts & Brazil nuts would impart a fattier and oilier pudding. Walnuts have a stronger presence…etc.

Nutritional Benefits of Strawberries:

• High in Vitamin C (though cooking destroys it)
• Great source of phytonutrients & antioxidants, which fight free radicals. The antioxidants are in the color, so the deeper the color, the more antioxidants it contains.
• Also contains B-vitamins, Magnesium, Manganese, Vit K, potassium, Copper.
• Strawberries are one of the Dirty Dozens so it’s important to choose organic ones.  See http://www.healthyreader.com/2008/05/13/12-most-contaminated-fruits-and-vegetables/

Nutritional Benefits of Coconut: 

• A great source of healthy fats, which aids in satiety and an excellent source of energy.  Its thermogenic properties boost energy and endurance, and aids with weight loss
• Helps protect against heart disease
• High in Lauric Acid, which has anti-fungal, anti-bacterial, & anti-viral properties
• Improves digestion and absorption of other nutrients
• Helps regulate blood sugar (Improves insulin secretion and utilization of blood glucose)
• Reduces inflammation

Nutritional Benefits of Almonds

• Almonds are a great source of healthy fats, potassium, magnesium, calcium, iron, zinc, and vitamin E
• They’re also a very good source of important antioxidant flavonoids, which have anti-cancer properties
• Almonds are useful in fighting against heart disease by lowering cholesterol.

11:30am – 2pm:  

2:30pm – 4pm: 

Are you craving sugar and refined carbohydrates?  such as cookies, white bread, pasta, bagels, pastries…

Are you experiencing low energy, weight gain, mood changes, foggy brain, poor sleep, poor digestion, hunger, aches and pains and other symptoms related to eating sugar?

Sugar has a significant impact on health and mood.

Learn how to thrive by getting the sugar monkey off your back!

This workshop will teach you about:

• How sugar impacts your body: weight, pain, and mood

• Why we crave sugar and/or refined carbs, and how to make better choices for stable energy

• Ideas to sweeten your life with sugar-free and low-sugar foods

• ** Come enjoy yummy and healthy snacks! **

• You’ll receive educational material to take home

• BONUS: receive 50% off on a Nutrition Consultation session for you or a family member

Herb Fritattas, filled with fragrant chives and dill and parsley and enriched by a touch of fresh cream, are as nutrient-dense as they are flavorful and make for a simple, but decidedly fresh, breakfast or lunch. Make this dish in summertime when both fresh herbs and pasture-raised eggs are in full production, easily accessible and inexpensive.

Herb Fritatta: Ingredients

• 3 to 4 tablespoons clarified butter or ghee
• 1 dozen eggs
• 3 tablespoons fresh cream, not ultra-pasteurized
• 1 1/2 cups tightly packed fresh herbs (parsley, chives, chervil, dill etc.), minced
• additional fresh herbs, to garnish

Herb Fritatta: Method

1. In a 12-inch oven-proof skillet, preferably cast iron or enameled cast iron, heat three to four tablespoons clarified butter over a medium flame until melted.
2. While the butter is melting, crack one dozen eggs and whisk them vigorously to incorporate a bit of air.
3. Once the eggs are sufficiently beaten, smooth and creamy with no separation of white and yolk, whisk in three tablespoons cream and minced herbs.
4. Pour the mixture of eggs, cream and herbs into the melted fat in the hot skillet.
5. Shake the pan gently as the eggs set to minimize sticking or gently press the egg away from the sides of the skillet to allow the uncooked mixture of egg to seep through to the sides of the skillet and set.
6. Allow the egg, herb and cream mixture to cook over a medium or medium-low flame for about five to six minutes, or until the the mixture firms up.
7. Once the mixture is thick and firm but for a bit of uncooked egg on the top of the fritatta, place it in your oven under the broiler for four to six minutes.
8. Remove from the oven, either plating the frittata or serving it directly in the skillet.  Garnish with additional fresh herbs, as desired.

YIELD: Serves six to eight. You can cut the recipe in half.

TIME: About fifteen minutes.

SERVING HERB FRITATTAS: In our home an herb fritatta is usually the centerpiece of a weekend brunch, but they can also be served alongside a salad of frisee lettuce with a tart vinaigrette for a picnic lunch or even between two slices of sourdough bread coated with plenty of mayonnaise for a delicious egg and herb sandwich.

1 large chopped onion
2 sliced carrots
1 cup daikon with tops if possible
1 cup winter squash, cubed
1 cup root vegetables (turnip, parsnip, rutabaga)
2 cups chopped greens
2 celery stalks chopped
1/2 cup or more of seaweed of choice
1/2 cup cabbage chopped
4 1/2 inch slices of ginger root
2 cloves garlic
1 cup fresh or dried shiitake mushrooms

Fresh Ginger and Turmeric cut into small pieces

sea salt to taste

Bring to slow boil and cook for 1-2 hours. Cool and strain.
You can have this stock by itself, adding to other soups, or add miso paste, Sauerkraut liquid, or anything else you’d like. This makes a great base for ANY soup!

3. Add about 2-3 T of apple cider vinegar to the water and stir it about.

4. Cover and leave for a few hours but preferably overnight

5. Bring covered pot to a boil

6. Reduce to a simmer. (slightly covered so steam can escape)

7. Armed with your fine mesh skimmer, strain all gray matter and white or grey foam that rises, making sure to remove any that clings to the side of the pot as well. This will make the stock bitter. After straining for about 30 mins, cover and return to check for more straining in an hour.

8. Keep the pot covered and at a low simmer… Cook long and slow. Chicken bones can cook for 6-48 hours. Beef bones can cook for 12-72 hours. A long and slow cook time is necessary in order to fully extract the nutrients in and around bone.  The longer the better.

9. Allow to cool somewhat.

10. Remove bones with two slotted spoons to the compost or by straining in a colander with small holes.

11. Pour into a large stainless steel container or glass jar.  Place in refrigerator with NO lid, until the fat hardens (overnight).

12. Scoop out hardened fat.  You’ll be left with a beautiful gelatinous mass of nutritious bone broth concentrate.

13. Scoop into small plastic or preferably glass containers (10 oz for instance). If using glass, freeze with lid open. Once frozen, put lid back on.  This is important since glass breaks otherwise.

14. Mark containers “beef” or “chicken”, the day’s date, and arrange in your freezer.

Excellent as a base for any soup, sauce, gravy, or just as is with sea salt.

Very energizing, nourishing, and nutrient-dense!!

Consume broth within 5-7 days or freeze for later use. It smells sour if it’s bad.

We provide dietary guidance for all walks of life, from chronic conditions to fertility, pregnancy, and post-natal care, as part of our mission to create a healthy future.

There are many conditions, which are seemingly unrelated, but are directly connected to improper digestion.  Low energy, weight gain, foggy brain, mood disorders, food intolerance, food cravings, joint/back pain, skin ailments, thyroid and adrenal deficiency are some of the common conditions linked to poor digestion.

Our goal is to support your health and healing, by optimizing your digestive power.