FOOD IS MEDICINE
My interest in food and it's effects on my body was sparked with my very first job - strawberry picking and baking at a country store in upstate New York. I believe it was here, at Yonder Farms that I began to understand how lucky I was to be surrounded by the positive benefits of home cooking. Throughout my adult life I have been inspired by my mother, my roommates, my travels and my desire to feel good after eating. A lifetime of stomachaches and bloating pushed me to investigate how much effect my diet was actually having on my digestion. While I reportedly had no allergies that registered on a skin, blood, or breath test, I began to see the link between food combining and digestive upset. I spent 1 year eliminating wheat and dairy. After about 3 months, my husband noticed I no longer complained of low energy, headaches and back pain. I now allow myself all foods across the board but my philosophy in life and food is about taking the 70/30 mindset. Eat until you are 70% full, make 70% of what you eat, alkaline (lots of greens, avocado, leaves and stems). I feel it is imperative to teach each patient to look at how specific food combinations can effect their energy, mood and joints.
Lacto-fermented vegetables are a true food as medicine experience. Got 3-5 days? I got your recipe!
Watermelon juice is my #1 cure for heat exhaustion. Drink it all summer long and stay cool inside and out.
This mixed lentil stew will nourish and warm you from the inside while the weather is cold outside.
This summertime smoothie is three ingredients that never grow old - strawberries, raspberries, watermelon.
Breakfast just got better!
An easy curry that everyone will think you spent hours preparing.
Chocolate is one of the foods I could never live without, really the only other one is pizza. As prep for some endurance riding and because my husband wanted a tasty recovery snack, I began my long quest to make the perfect "power ball".
My autumn cleanse brought me closer to understanding turmeric's powerful anti-inflammatory properties first hand.
This recipe was adapted from Nom Nom Paleo’s “Better Off Bread”. It is easy to make and has a dense, moist quality that will definitely have your guests begging for the recipe. I serve with butter and jam, cheese and chutneys.