Kombucha Soda

Just had to tell you about this new Kombucha Tea being created in Austin, Texas~This stuff is AMAZING! The cola actually taste like a coke...(yes, I remember what those taste like) Visit www.livesodakombucha.com

What's Cookin tonight......!

Local organic sweet potatoes, raw herbed goat cheese with a balsamic reduction glaze. They were little bites of heaven!

Getting Settled

Where am I…..? Who am I?

These are question’s, I have been pondering for several months now. Yes, we made it to the farm in June. Well….at least part of the way. We were not able to sell our home in the burbs until Thanksgiving ,so we have been renting a “barndominium” from our neighbors, who own the property next door to our future Three Goat Farm. It has been a chaotic  whirl wind of trying to get kiddo’s settled in at new schools, meeting new friends and neighbors, adjusting  to a new town and putting down roots in our new surroundings.We grew our one goat herd to three. It has been tough with most of our belongings in storage, not having my healthy food stores (um….yah- only have Brookshires and Walmart here in Montgomery), moving away from my favorite parks, lakes and running trails. I have neglected the blog, my friends and my path and passions for the past 6 months.  I even took this time of uncertaintity to start my “embrace the gray” project of my aging gracefully chapter of the book (more…MUCH more on that later next week). I really struggled with what my NEW life was supposed to be. Even professionally, being 1-2 hours from Houston brought my nutrition business to a screeching halt. I have actually learned a lot about myself—in that I am NOT someone who adapts well to change. It really rocked my foundation. Even though the goal and outcome is living THE life of my dreams.

In November, with my new…..well, lets call them “curves”,I started leading a small group of ladies, in a outdoor bootcamp ("The REAL Farm chicks of Montgomery"), at a local park. It has helped bring that fitness and fellowship component back into my life- that I had so desperately missed. I have also been quite lost nutritionally and found myself diving head first into my pioneer woman cookbook along with getting a bit too reliant on my local grocer. I mean heck, I am living in the country- surely I can have a biscuit or 3. For those of you who stay away from commercially prepared grains also, you can only imagine how toxic I feel with the inflammation/joint pain raging.So, I have dusted the unsprouted crumbs off my face  and am putting forth more effort towards ONLY  feeding myself and my family from LOCALLY sourced foods and trying to plan more future self sustainability on our farm. I dream of the day that we will NOT have a need to visit a supermarket  to obtain any nourishment (except maybe Coffee, Avocado’s and Chocolate-haha! Those are a requirement) We have fruit trees ready to be planted in the spring. We are designing movable chicken coops to be built this winter and we are about to breed our first goat that I was blessed with last Christmas (“Bella”).I can't wait to have my own milk for my new passion for cheesemaking. As soon as we have our water well, I will transfer my small garden onto our farm next door(hopefully it becomes a large garden with a bounty to share!) Oh….and did I mention we have our first bee hive!  So, everything on our horizon is looking bright. We have had our first meeting with the builder, to review our new house plans and discuss financing and construction schedules. Such a big step……this is our dream coming true.

In the next few months, I am finalizing THE book (I know, I know.....! And yes it is the same one I started over 1 year ago!) final phase of rewrites and editing.  I will be taking a hiatus from working with individual clients and just teaching local workshops and filming a few video’s. This is the perfect time. Because by Spring, I will be putting on my overalls (Yes, I got a pair of Carharts for Christmas) and really sinking my boots into my “farm-girl-hood” identity. Sorry for the delay……I hope I have found my answer to who I am now. If I get lost again, will someone come look for me…or at least make a goat noise (I will come runnin)Please (wink)!

 

xoxo,

Melissa

The Primitive Diva

Essential Oils......A Gift from the Earth

Well, we finally have our home in the burbs listed and we are ready for a new family to enjoy the love that we have put into it. The grape arbors and citrus trees are what I will miss most. But no stress....we happily open our new chapter now.

 In the process of the move to the farm, and as I mentioned in my last post, I had been a little relaxed on my food choices and exercise. So, this began a week of Project Fabulous. Getting my Diva self pulled back together.

The first phase involves getting my healthy foundation back by incorporating some wonderful little jewels of the earth known as Essential Oils. These oils can offer many therapeutic benefits. I have been using Basil, Peppermint and Lemon to bring a balance and restoration internally and Lavendar and Bergamot on my feet to calm and help me to focus. I am awaiting a very special oil to arrive in the mail this week~ Frankincense! It is one of the most precious of the ancient oils and is highly sought after for its many uses and healing properties including: relaxation, immune support, anti depressant, anti tumor, anti inflammatory, anticatarrhal, antiviral, sedative, analgesic, expectorant and energy builder. Tonight was a sea salt and Patchouli bath for mood support and healing soft tissue.

So, from this  strengthened foundation of self care and love, I will be starting my Body Ecology program on Monday. I will share all of the details as I cleanse and rebuild. If you want to join me.....just click on the link at the right hand side of the blog page and grab a copy of the book and a few of the supportive supplements and join in. In the meantime, here is a brief description and history of these amazing oils.

Essential Oils throughout History

Essential oils have been used throughout recorded history for a wide variety of wellness applications. The Egyptians were some of the first people to use aromatic essential oils extensively in medical practice, beauty treatment, food preparation, and in religious ceremony. Frankincense, sandalwood, myrrh and cinnamon were considered very valuable cargo along caravan trade routes and were sometimes exchanged for gold.
Borrowing from the Egyptians, the Greeks used essential oils in their practices of therapeutic massage and aromatherapy. The Romans also used aromatic oils to promote health and personal hygiene. Influenced by the Greeks and Romans, as well as Chinese and Indian Ayurvedic use of aromatic herbs, the Persians began to refine distillation methods for extracting essential oils from aromatic plants. Essential oil extracts were used throughout the dark ages in Europe for their anti-bacterial and fragrant properties.
In modern times, the powerful healing properties of essential oils were rediscovered in 1937 by a French chemist, Rene-Maurice Gattefosse, who healed a badly burnt hand with pure lavender oil. A French contemporary, Dr. Jean Valnet, used therapeutic-grade essential oils to successfully treat injured soldiers during World War II. Dr. Valnet went on to become a world leader in the development of aromatherapy practices. The modern use of essential oils has continued to grow rapidly as health scientists and medical practitioners continue to research and validate the numerous health and wellness benefits of therapeutic-grade essential oil.

Uses of Essential Oils

Essential oils are used for a very wide range of emotional and physical wellness applications. They can be used a single oil at a time or in complex blends depending on user experience and desired benefit. Essential oils are usually administered by one of three methods: diffused aromatically, applied topically, or taken internally as dietary supplements.

Aromatic Uses

Our sense of smell influences many physiological pathways including the stimulation of hormones and other metabolic processes. Aromatherapy is founded on the body's predictable response to specific olfactory stimuli. Essential oils are widely used in aromatherapy applications. Certain essential oils, when diffused in the air, can be very stimulating while others can be calming and soothing. Beyond emotional benefits, diffusing essential oils can purify air of unwanted odors and some airborne pathogens. Low or no-heat essential oil diffusers are recommended as they do not change the chemical structure of the oil being diffused. Essential oils can also be used as cleansing and purifying additives to laundry and surface cleaners throughout the home.

Topical Uses

Due to their natural molecular composition, essential oils are easily absorbed by the skin and can be safely applied topically. Application of essential oils can have immediate, localized benefit to the target area of application. They have restorative and calming properties and can be used effectively with massage and beauty therapy. They are also natural disinfectants. The chemical structure of essential oils also allows them to be absorbed into the bloodstream via the skin for internal benefit throughout the body.

Internal Uses

Essential oils can also be used as dietary supplements supporting a variety of healthy conditions. Some essential oils have powerful antioxidant properties while others help support healthy inflammatory response in cells. Many essential oils are generally regarded as being safe for dietary use, but some oils should not be taken internally. Do not use any essential oil product internally that does not have the appropriate dietary supplement facts on its label.

Using essential oils can be both profoundly simple and life changing at the same time. Working with someone who has used essential oils before will help first-time users have a more beneficial and enjoyable experience. A large amount of information is readily available for those desiring to increase their knowledge of essential oil applications.
(Be sure to use only 100% pure therapeutic-grade essential oils and follow all label warnings and instructions. Essential oils should not be used in the eyes, inside the ear canal, or in open wounds. If redness or irritation occurs when using essential oils topically, simply apply any vegetable oils such as fractionated coconut oil or olive oil to the affected area. Consult your physician before using essential oils if you are pregnant or under a doctor's care.)

Renewal

People,even more than things, have to be restored, renewed, revived, reclaimed, andredeemed

 ~ Audrey Hepburn

That Ms. Hepburnwas such a graceful and wise woman, wasn’t she? A friend shared this quoterecently and it really hit home.  Duringthis move to the farm, I have really lost my routine.  Actually, It seems like I have been on anextended vacation of sorts and we all know what happens on vacation, right?  Yes, lazy days....filled with eating foodsthat are a bit decadent, as you explore the unfamiliar and stay up later.  I have really enjoyedgetting familiar with my new hometown. It’s very quaint, historic and has aslow southern charm. However, I apparently thought I had fallen deep into aBlue Bell Ice cream commercial or at least a few gallons of it.  You fellow southerners know what I am talkingabout.....the serene ads with the "heavenly"cows walking through the texas bluebonnets, on the farm, mom in her apron andeveryone enjoying a bowl of Bluebell at the picnic table, under the big oaktree.  OR maybe it was the purchase of Pioneer Womans new cookbook.....Yes, the Dr.Pepper Pulled Pork was fabulous. And, forget my nature based workouts and barefoot runs.....ummmm, justtaking easy strolls on the land with the goats is not cutting it. I caught aglimpse of myself in the mirror the other day and nearly gasped. Who is that? Andhonestly, I could live with the increase in size my derrier but the fatiguethat has been creeping in....especially after my recent love affair withhomemade sourdough bread. A real yikes,from a girl who is a bit sensitive to the grains.

Well, aswe know out of despair comes motivation. I am revamping my schedule to get mybooty back in top shape. I have a future ahead of me at Three Goats Farm; of farming my goats,growing my food, starting my chickens and leading others to a REAL food lifestyle. That requires someserious energy friends. So, over the next few weeks, I will be sharing somemeal ideas, workout plans and motivation.  Diva’s, I would love some company. Are ya in? Justcomment below IF you want to hop on this ride to Restore, Renew and Reclaim ourhealthy and strong bodies. Off to clean out the pantry of some insidious itemsthat have invaded my healthy world, in the past few months. Sorry, Blue Bell. Ipulled out my five fingers and will hit sole to soil tomorrow.  I will do a mini Reboot over the weekend ofjuicing and the meal plan will be posted on Monday. Have a GREAT weekend Diva’s.

Kickin Kimchi

Its been a rainy week at Three Goats Farm. That means I have been hanging out in the kitchen....making kombucha, kefir, cheese, saur kraut and kimchi (Texas Style). It has become one of my favorite flavors with the extra kick of serrano's added to the blend of cabbages, carrots, ginger and garlic. So, I had a request to share my recipe. Please feel free to share comments and questions below, if you need guidance for your ferments---Just let me know. I would be happy to help.

Three Goats Farm Kickin Kimchi 

For this recipe, I am using a  half gallon size  lidded jar

1 head of Napa Cabbage (roughly chopped)

1 head of Green Cabbage (roughly chopped)

2 cups of  grated Carrot or julienned

4 tbsp chopped Ginger and a 1 inch cube

2 Serrano peppers (sliced)

4 large cloves of Garlic (3 sliced and 1 whole)

6 cups of filtered water

6 tbsp of Sea Salt

2 tbsp of dried Red Chile Peppers

Place the chopped cabbage, julienned carrot's, sliced serrano peppers and chopped ginger into a large glass bowl and toss to blend. In a blender combine salt, water, ginger cube, 1 garlic clove, and dried red chile pepper and blend to create your brine. Now pour the brine over the kimchi, and coat well by tossing and then "pressing" (by hand) the vegetable mixture. Continue to break it down a bit and release water from the plants cell walls (5 minutes at least). Cover loosely and allow vegetables to soak in brine for 1-2 hours. Then transfer to your jar as you pack and press the mixture tightly into the jar. The mixture should be an inch below the threads on the jar neck and completely submerged under brine. Place a whole cabbage leaf over the top of mixture (tucking down onto the inside of jar) and fill to to the rim with any remaining brine. Place jar onto a plate or bowl to catch overflow. Place the lid on loosely and store in a quiet, cool, dark area for 7-10 days (*Longer if you want it to have more KICK)

I will be sharing my favorite sauerkraut recipe next week, with a video of "Dishing with the Diva". Make it a GREAT one ya'll. ~ Off to feed the Goats!

The Wonderful Health Benefits of Traditionally Lacto-Fermented Foods

Hey friends!   Sorry, I have been a bit out of touch during the move. So many wonderful opportunities have been uncovered and I am in complete bliss with my new home town. I cannot wait to share some stories with you. In the meantime, I wanted to take a break from my some of my current projects, along with our move to the farm, the tedious coordination of my new local NOURISH Coop/Market and the launch of Three Goat Farm Ferments. I was compelled to share a recent article by Dr.Mercola at www.mercola.com. I am also posting a great interview with Carolyn Barringer of Immunitrition. Also, I will be sharing fermentation videos in the next few months. Stay tuned to the PDTV tab above to learn how to get wild with fermentation. Your body will love you for it. Here below is my very first batch of a Spicy Fermented Veggie recipe that I created a few years ago. It was similar to a fully loaded Kim Chi.

Traditionally fermented foods, or “functional foods,” are highly beneficial because they give you natural probiotics, enzymes and acids, now recognized as crucially important for your immune health

Probiotic bacteria, either from fermented foods or as a probiotic supplement, have been shown to help with many problematic health conditions, including irritable bowel syndrome, atopic dermatitis, diarrhea, allergic rhinitis, and even the common cold

Traditionally fermented foods offer enormous benefit for your baby, including lowering her risk for adverse vaccine reactions

Many of today’s grocery store varieties of pickles, olives, yogurt, cheese, sauerkraut, etc., are acidified and pasteurized for extended shelf life, and as a result, they no longer contain the beneficial bacteria of traditionally fermented foods

You can still find some healthful traditionally fermented varieties at the market, particularly at olive bars and delis, and you may enjoy learning how to make your own

fermented vegetables





Self-serve olive bars are becoming so popular in many Washington supermarkets that storeowners are now offering expanded "antipasto" bars, heaped high with pickles, pickled peppers, mushrooms, artichokes and other tangy pickled and marinated foods, according to The Seattle Times.
This growing trend in both health/natural and regular commercial supermarkets across the country is theoretically good news for health-conscious consumers looking to increase their digestive, cardiovascular and immune health, since these traditionally lacto-fermented foods are some of the oldest and healthiest on the planet. Yet, the key phrase you absolutely must watch for if you want to achieve the amazing health benefits is traditionally lacto-fermented, as not all of these tasty condiments are created equal.

The Wonderful Health Benefits of Traditionally Lacto-Fermented Foods

Olives, pickles, grass-fed cheese, wine, yogurt, sauerkraut and the seasoned, aged sausages the French call "charcuterie" are some of this category’s most popular delicacies.
Though the term "fermented" sounds vaguely distasteful, the results of this ancient preparation and preservation technique -- produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts and molds -- are actually delicious. Even more so, they are so beneficial to overall health that some of these "functional foods" are now considered to be "probiotics," increasing your overall nutrition, promoting the growth of friendly intestinal bacteria, and aiding digestion and supporting immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells.

Beware the BIG Difference Between Healthy Fermented Foods Versus Commercially Processed

Fermentation is an inconsistent process --almost more of an art than a science -- so commercial food processors developed techniques to help standardize more consistent yields. Technically, anything that is "brined" in a salt stock is fermented, but that’s where the similarity ends, as each type of fermented food has specific, unique requirements and production methods.
Refrigeration, high-heat pasteurization and vinegar’s acidic pH all slow or halt the fermentation and enzymatic processes. "If you leave a jar of pickles that is still fermenting at room temperature on the kitchen counter, they will continue to ferment and produce CO2, possibly blowing off the lid or exploding the jar," explains Richard Henschel of Pickle Packers International, which is why, of course, all "shelf-stable" pickles are pasteurized.
It’s probably not surprising that our culture has traded many of the benefits of these healthy foods for the convenience of mass-produced pickles and other cultured foods. Some olives, such as most canned California-style black olives, for instance, are not generally fermented, but are simply treated with lye to remove the bitterness, packed in salt and canned. Olive producers can now hold olives in salt-free brines by using an acidic solution of lactic acid, acetic acid, sodium benzoate and potassium sorbate, a long way off from the old time natural lactic-acid fermenting method of salt alone.
Some pickles are simply packed in salt, vinegar and pasteurized. Many yogurts are so laden with sugar that they are little more than puddings. Unfortunately, these modern techniques effectively kill off all the lactic acid producing bacteria and short-circuit their important and traditional contribution to intestinal and overall health.

How to Make Sure You are Getting the Incredible Health Benefits of Lacto-Fermented Foods

As fermented foods expert Sally Fallon asks in Nourishing Traditions, with the proliferation of all these new mysterious viruses, intestinal parasites and chronic health problems, despite ubiquitous sanitation, "Could it be that by abandoning the ancient practice of lacto-fermentation, and insisting on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisims?" Like the $2.97 gallon jars of dill pickles Vlasic sells at a loss at Walmart, are we undermining our health and even economic well-being by our insistence on "more, faster and cheaper?"
You can still find some healthy traditional varieties. The stronger-flavored, traditional Greek olives you are most likely to find on olive bars are not lye-treated and are still alive with active cultures. So are "overnights," the locally-crocked fresh pickling cukes made in local delis every few days, as well as the pickles, sauerkraut and other fermented foods you make yourself at home. Generally, the more tangy and stronger the flavor (not counting any added jalapeño or other hot pepper flavorings), the more likely that the food will still have active and beneficial lactobacteria.
So how can you be sure if you are getting the benefits of these active, fermentation cultures? For one thing, you can make your own. Olives, sauerkraut, miso, crèmefraîche -- these are some of the recipes and ingredients I created to be right in line with Dr. Mercola’s dietary program that you will find in his book, "Dr. Mercola’s Total Health Program."
In addition to being good for individual metabolic types, reducing carbohydrates and cholesterol, strengthening digestion and immune systems, and even proactively helping us fight off and prevent disease, these foods are a lot simpler, easier to prepare and enjoy than you might think.
So in "Dr. Mercola’s TOTAL HEALTH Program," we’ve demystified the process for you, providing an entire chapter, in fact, devoted to simple, health-enhancing "Raw, Sprouted and Fermented Foods." This means double dividends for you: foods that taste good and are actually incredibly good for you, as well.
Check out "Dr. Mercola’s TOTAL HEALTH Program," including the Table of Contents and List of Recipes, as it is a sure way to make your New Year a happy and healthy one. Dr. Mercola guarantees the book or your money back for the rest of your life for a reason -- it WILL improve your health while pleasing your taste buds. Now, please pass that relish tray!

By Dr. Mercola

The preceding article on the very important topic of the benefits of traditionally fermented foods is by Nancy Lee Bentley. The more I study health, the more I have come to appreciate how crucially important the bacteria in your gut are. The website Green Med Info has assembled an amazing list of more than 200 studies, which together explore more than 170 diseases which can be helped or treated with probiotics. The conditions include:

• Irritable bowel syndrome
• Atopic dermatitis
• Diarrhea
• Allergic rhinitis
• And even the common cold!

Eating sugar nourishes pathogenic bacteria, yeast and fungi in your gut. One of the major results of eating a healthy diet, low in sugar, is that you cause your beneficial gut bacteria to flourish, and they secondarily perform the real "magic" of restoring your health. You may have noticed that probiotics are now featured in articles about all sorts of health problems, including obesity, diabetes, depression and heart disease.
As explained by Russian neurologist Dr. Natasha Campbell-McBride, a woman's gut flora can also influence the health of her child. If your child's gut flora is compromised from birth, he may have an increased risk for adverse vaccine reactions.
Fortunately, you can easily screen for this imbalance, and if it is found, all immunizations should be avoided until it is corrected with strategies that are comprehensively described in Dr. McBride's book, Gut and Psychology Syndrome. This bookshould be, in my opinion, required reading for ALL parents and parents-to-be. The simple and inexpensive screening she suggests could prevent a lifetime of suffering for you and your child. All in all, the research into probiotics indicates that probiotic supplementation is probably more important than taking a multi-vitamin; in fact, its true importance for your health is likely right up there with vitamin D.
Fermented foods are the most potent source of beneficial bacteria, and these probiotics are some of the best chelators available, capable of drawing out a wide range of toxins and heavy metals. According to Dr. McBride, the GAPS Nutritional Protocol restores your own detoxification system in about 90 percent of people, and the fermented/cultured foods are instrumental in this self-healing process. Making your own fermented vegetables is inexpensive and less complicated than you might think.