Nourishing the Whole

Nourishing the Whole : : Reconnective Healing

2010-07-13T20:20:00.000-07:00

Hello,

I am excited to share healing work I have been studying and practicing recently, and see continuing with in the long term as an integration into Nourishing the Whole services.

The work is called 'The Reconnection.' There is a book by the same title, written by Dr Eric Pearl, who was the first to experience this new energy work with his patients. The book is an incredible account of his journey from chiropractor, to facilitator (and initially skeptic) of miraculous and often instant healings. For the past 11 years he has been sharing this healing frequency, and passing on the way to work with it as practitioners- which I have now become.

This work is about allowing the body, mind, emotions and spirit to come back into alignment with our given wholeness and wellness. It taps into Universal light and information, beyond any dogma or religion, and allows the healing to occur. And, these healings are not about repeat visits- 1 to 3 sessions, lasting about 1/2 hr each, are all that are ever needed for a Reconnective Healing.

And, most fascinating, especially for the science minded, is the research being conducted by scientists and physicists around the globe! Research specifically on The Reconnection frequencies, and also around the changing dynamics of energy work, physics and spirituality. William Tiller, Professor Emeritus Phd and researcher of Stanford, Lynne McTaggart who wrote 'The Field' and 'The Intention Experiment,' and Dr Gary Schwartz are to name a few at the top of their field who are examining and physically measuring the energetic phenomena. The movie 'The Living Matrix' is an excellent example of the new quantum science of healing. See resources below.

I would like to offer you, a session or more in exchange for any love donation or trade. This will be my beginning testing ground for using these frequencies. Sessions will run 1 hour, with 1/2 hr of relaxed time on a table, when the work will be facilitated, The work is similar to reiki- no physical contact involved. Kids, animals, the healthy or those with any dis-ease, are all welcome. Sessions will be at my loft in Emeryville, or, distance sessions are also possible.

There is much more I could say able this remarkable healing work that has come about at a crucial time for our evolution of consciousness, but I will leave that to future blog posts or your own discovery!

I plan to offer this experience of Reconnective Healing by any type of exchange for 3 months or so. So contact me, I will give you further details and we can schedule.

Warmly,
*Laura

http://www.thelivingmatrixmovie.com

http://www.thereconnection.com/podcast

http://www.sunzoomspark.com/Reconnection/Science.html

http://www.theintentionexperiment.com/

Nourishing the Whole Services

2009-02-02T16:17:00.000-08:00

Hello! In this post I am providing basic information about my business- Nourishing the Whole. I am located in Oakland, CA and travel around the Bay Area to work with clients.

As a Personal Chef/Nutritionist I work with people who have a variety of needs. Individuals, families, elderly, kids, athletes, those with chronic illness or allergies, autism, cancer, heart disease, diabetes, and more. Other times I just cook gourmet meals or am hired for a specific event. What ever is the need, I strive to use whole, seasonal, local and beyond organic foods.

In food preparation and approach, I use the wisdom of traditional cultures, and the principles of the Weston A Price Foundation. Please peruse the link in the section to the right to learn more about this remarkable organization. We support sustainable organic and biodynamic farmers, the campaign for raw milk, 100% pastured animals, the need for nutrient dense food especially for children and mothers, the correct use of soy, the power of fermented foods, the reverence of nature and the wise use of technology.

One thing I firmly believe, whether I am cooking for a party, a chronic illness, or a child.... is that food is DELICIOUS medicine!

Please feel free to contact me through my profile to the right, with any questions about pricing, and specific needs.

Initial Meeting
First meeting is complimentary. We will talk about my services and your needs. All meetings and further consultations are held in your home.

Personal Chef
As a personal chef for you, and/or your family, I will prepare custom, seasonal, organic menus to suit your palate, nutritional needs, and lifestyle. All dishes are made from scratch with the best ingredients available. Depending on what you want, I can cook meals for that day or the next, even serving dinners to you in the evening. Or, I can cook multiple meals, stocking your refrigerator with prepared food you can eat throughout the week. Some items can be frozen.

Nutrition Coach, First Consultation, up to 2 hrs, required for Personal Chef services
Follow Ups, 1 hr
The First Consultation will include an intake of family/personal history and lifestyle, evaluation of 5 days of your regular diet, context of your health story, food likes/dislikes, and initial suggestions. The Follow Up consultation provides written recommendations for diet and supplementation, more in depth exploration of nourishing your whole, references to relevant articles, books, etc. High quality supplements and herbs are suggested or provided, as well as hair analysis. Consultations are done either in the comfort of your home, or over the phone. Further follow up consultations are recommended at least once a month for the first six months. 1/2 hr check-in consultations over the phone are also available.

Kitchen/Pantry Clean & Restock, 3 hrs
We will spend 1.5 hrs investigating your kitchen and pantry. Education on foods, ingredients, nutrients, processed foods, and cleaning products. Then we will take a 1.5 hr trip to your local natural food store to restock, read labels, and discover new, healthier foods. Food is not included in price. If you hire me as your personal chef, and do not want to go through this together, I spend a day doing it for you, although I highly recommend the Kitchen/Pantry Clean & Restock! Otherwise, I prepare your kitchen with the essentials I will need at the regular shopping/cooking rates.

Personalized Yoga, 1.5 hrs
Yoga is not just good exercise, it is awareness of energy and opening blocks to release the life force energy for healing and transformation. I will address your specific health issues with yoga poses. I am a Certified Yoga Teacher, and have been practicing Hatha Yoga, mostly Iyengar, for the past 10+ years.

Cooking Classes, 4 hrs
Cooking instruction in your home focused on your dietary needs, interests, cooking techniques, and unfamiliar foods. Groceries not included in price.

5 Day Cleanse, for individuals or couples
You will feel amazingly clear, peaceful, energetic and healthful after this concentrated 5 day cleanse and fast. It is aimed at jumpstarting your detox and healing process. Traditionally, fasting and cleansing was a part of being integrated with the cycles of the Earth, and healing disease. Today we are out of touch with our body’s need to rest and regenerate- often because we think we can never stop- somehow we will be missing out, or the things we ‘have to do’ have blinded us to the profound healing of ‘doing nothing.’ I make it easier for you to stop and give to yourself by preparing, supporting, and guiding you through the cleanse with herbs, nutrient rich broths, nutritional coaching, yoga, and all needed supplies- in the comfort of your home.

I believe health begins in our digestive system and colon. This cleanse will address healing the intestinal tract, detox of the colon, supporting the liver and pancreas, alkalinizing the body, rebuilding immunity, purifying the blood and lymph, giving deep nutrients and minerals back to the body, and restoring innate peace and vitality.

Includes:
+ Consultation and preparation for fast
+ Guidelines and schedule
+ Juice, broth, and herbal teas
+ 4 hours/day of support through preparation, cooking, nutritional coaching, yoga
+ 2- 1 hour nutritional coaching sessions
+2- 1 hour yoga sessions
+ All needed ingredients, shopping, and supplies to keep you comfortable

During this 5 day cleanse, it is best to really put aside time for your body to rest and cleanse. I recommend you stay home for 3 full days- limiting any communication with others, TV, or media stimulation, and only going out for gentle walks. It’s a great time to relax, read, and write, and really take care of yourself. For the other two days, light work and interaction is ok, if necessary.
It is amazing how a cleanse can release built up toxins in both the mind, and the body. Longer or shorter programs are available. If you want to undertake a cleanse on your own, I am also happy to give you information on how to approach it in a consultation session.

Lecture & Cooking Demo NOTES: A Nutrient Dense & Sustaining Seasonal Breakfast

2007-06-03T21:36:00.003-07:00

Saturday, June 2
The Gertonson Institute: A Creating Wellness Center
Laura Ciapponi, Certified Natural Chef & Nutrition Educator

If you would like to be on my email list for future events and info, please email me at: aura_lc@yahoo.com

LINKS TO RESOURCES:
The Weston A Price Foundation (WAPF) www.westonaprice.org

Wilderness Family Naturals, a place to order coconut flour & a book about cooking with coconut flour: http://www.wildernessfamilynaturals.com/coconut_flour.htm

Monterey Bay Aquarium Seafood Watch Card:
http://www.montereybayaquarium.org/cr/SeafoodWatch/
web/sfw_regional.aspx

The Cholesterol Myths, Uffe Ravnskov: http://www.ravnskov.nu/cholesterol.htm

RECIPES:
Asparagus Leek Frittata
Mmmm, the perfect protein to start the day.

10-12 eggs
1/2 cup cream
salt, pepper, nutmeg, cayenne, turmeric
butter
1-2 leeks, chopped, soaked in water
3 cloves garlic, minced
1/2 bunch asparagus, cut on diagonal, 1" pieces
yogurt cheese or goat cheese
parsley or herbs for garnish

Preheat oven to 300. Beat eggs, cream, salt, pepper and the rest by hand, well. Using a 10" saute pan (cast iron works well) cook leeks over medium heat for a few minutes, add garlic, saute a few more minutes. Add asparagus, and a tablespoon of water. Cover and let cook for a few more minutes, or until asparagus is just bright green, still firm.

Add egg mixture, and blobs of cheese. Cook on stove top for 5 minutes. Cook in oven about 30 minutes longer. Finish off under broiler to brown top, if desired. Garnish with fresh herbs.

Gravlox
Gravlox is cured Salmon. Lasts for a long time, refrigerated.

1 lb wild or eco farmed salmon fillet, skin on one side
2 T sea salt
2 T Rapadura or Sucanat
1 t freshly ground pepper
herbs of choice: thyme, dill, parsley, chives...

Rub salt/sugar/pepper mixture onto flesh of fish. Add any herbs, if you are using them. Place fish between two plates, or any two clean surfaces so that pressure can be applied. Put in fridge, and weigh down well (think brick). Press for at least 2 days, or up to 6. Cut cured fish on diagonal, and serve with lemon, yogurt cheese and whole grain sourdough.

Yogurt Cheese & Whey
This recipe is indispensible for its two end products: delicious and versitale yogurt cream cheese, and whey, used as a lacto-fermenting starter.

1 qt plain full fat Strauss or other yogurt
fine cheese cloth or thin towel
strainer
bowl
plate
wooden spoon

Line hand strainer with cheese cloth. Place in bowl so that it balances on the edges, but does not touch the bottom. Pour in yogurt. Cover with plate, and let stand overnight. Tie up ends of cheesecloth to form a pouch. Either hang to drip into bowl, or stick a wooden spoon under the knot in the cheesecloth, over the bowl. Let drip another 8 hrs or more, until yogurt cheese is firm.

Yogurt cheese lasts 1 month in fridge, and whey lasts 6 months in fridge in a glass container.

Lacto-fermented Lemon Grapefruit Soda
Naturally lacto-fermented sodas are a great drink with food, to assist digestion. Kids love them too.

1 gallon glass container with lid
5 lemons
1-2 grapefruits
1/2 tsp sea salt
1 cup whey
1 c agave
filtered water

Squeeze juice of lemons and grapefruit into container. Add body of 2 of the lemons and 1/2 grapefruit. Add rest of ingredients, and fill with filtered water. Stir or shake to dissolve agave.

Put in a warm spot for 2 days. On the 3rd day strain into glass bottles with tight fitting lids, like Gerolsteiner or Pelegrino, and top off with water if necessary. Put in warm spot for another 1 or 2 days. Test a bottle to see if carbonation has developed. If so, refrigerate, if not, put in warm spot for longer.

Experiment with many/any variations of juice, flavors, spices. Enjoy daily!

Lacto-fermented Seasonal Fruit Compote
Packed with enzymes and digestive helpers, delicious over plain whole yogurt, or on toast, or even on fish.

5 plums
5 apricots
5 peaches
1/2 c whey
juice of 1 lemon
raw honey to taste
1/2 tsp sea salt
mint to garnish

Cut up fruit into a glass container. Add rest of ingredients, except mint. Mix, and cover for 1-3 days in a warm spot. Mix, taste and see if fermentation has occurred, will taste a bit zingy or tangy. Refrigerate.

Nettle & Red Clover Strengthening Tea
Wow, what could be more nourishing that Nettles or Red Clover? Nettles are a tremendous tonic for women, and Red Clover cleanses the blood. Try drinking this tea for 5 days straight, 3+ cups per day, and see how you feel.

2 qt glass mason jar
1 c organic nettles
1 c organic red clover
boiled water
1/4 c honey

Boil water, and turn off. Add herbs to glass jar, and pour hot water over. Cap, and let stand overnight, or for 8 hrs. Strain and add honey. Refrigerate, but use within 3 days. Lhasa Karnak on Telegraph/Dwight, or their other location on Shattuck/University is a great place to buy organic herbs.

: : : Nourishing the Whole June Events : : :

2007-05-27T12:20:00.000-07:00

Laura Ciapponi, Certified Natural Chef & Nutrition Educator

Lecture & Cooking Demo: ‘A Nutrient Dense & Sustaining Seasonal Breakfast’
Saturday, June 2 9:30-12 pm FREE
The Gertonson Institute: A Creating Wellness Center
828 San Pablo Ave, Ste 115C, Albany (near Solano)
510.558.9355

Come enjoy tastes of a delicious, beyond organic, nutrient dense breakfast in celebration of Lori-Ann Gertonson’s (DC) new Wellness Center! I will be giving a short talk in the beginning of the event about the vital points of a nutrient dense breakfast, cook and prep tips, and the Weston A Price Foundation (WAPF).

Menu will include a naturally fermented, probiotic Lemon-Grapefruit Soda, Strengthening Herbal Tea, Asparagus Frittata, Sourdough Spelt Bread, Raw Butter, Coconut Flour Muffins, Homemade Gravlax, Yogurt Cheese, Seasonal Fruit Compote…. and more.

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Lecture & Snacks: ‘Real Food: Nourishing & Nutrient Dense’
Saturday, June 9, 11-1230
Pharmaca, 925 Cole St, San Francisco
415.661.1216

Stop by to hear about the fundamentals of good nutrition, Weston A Price style. Dr. Weston A Price studied traditional, indigenous cultures in the 1920s and 1930s, and found common nutrient threads that created robust health throughout all cultures across the world. These specific nutrients, found in correctly prepared foods, beyond today’s USDA ‘organic’ standards, are essential to our innate state of vitality and wellness.

Find out what these nutrients are, and how you can integrate a traditional diet, nutrient dense and time tested, into everyday contemporary life.

Blessings.
Laura

NtW +++ Resolved on Wellness 2007 +++

2007-01-02T21:38:00.001-08:00

CONTENTS
1. NtW New Year’s Offering
2. Massage New Year’s Offering
3. Nourishing the Whole Services
4. Quote

Greetings and Happy New Year! It happens fast, doesn’t it?

The turning of the year brings about a time of reflection of the passed year, and setting intentions for the next. Many New Year’s resolutions are focused on creating a healthier more joyful life, tapping into our unique human potential, and sharing precious moments with those we love. (as well as losing those extra 10 holiday pounds)

Though intentions and hearts are true, the resolve of the resolution often *dissolves* around January 5th and we fall easily back into our familiar habits. What to do???

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NEW YEAR’S RESOLUTION OFFERING

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To have a resolve of wellness means having awareness of the body, the environment, the planet, and our place in this divine order. It means having the clarity to loosen the grip of habits that are depleting our energy, and the fortitude to commit to long term positive change.

Are you ready for a healthy mind and body, to understand the importance of food, nutrition, and exercise, to learn to cook and practice yoga, and to find your inherent energy? Are you ready for, maybe, one of those things? I am ready to support you!

One on one support and education is needed to make the resolution of wellness stick.

For your healthy New Year’s resolution, I am offering the initial 2 hour consultation, for the price of a 1 hour consultation. Or for existing clients, I am offering a 1 hour consultation for 1/2 price. This offer is available for the month of JANUARY ONLY. I want to see you step onto a path of health and happiness soon!

TOPICS OF DISCUSSION
Health and nutrition are subjects difficult to grasp, especially when the media seems to spit out a new fangled fad or food every few months. Understanding the traditional wisdom of native cultures, fine tuned to our bio-chemical individuality, is to understand the basic nourishment the body craves.

Some topics and questions of discussion:
+ Why are whole, organic, seasonal, local and diversified foods so important?
+ Why are refined foods, especially refined flours and sugars, depleting to the body?
+ How is it traditional cultures were so healthy and robust, and what is the Weston A Price Foundation all about?
+ Why can grains be allergenic, difficult to digest, and the source of much ill health and weight gain?
+ How come whole unadulterated fat doesn’t make you fat? (Bring on the butter!) And why are saturated fats and essential fatty acids (EFAs) healthy, while vegetable oils (esp to cook with) not healthy?
+ Why are most vitamins on the market detrimental to health, and a waste of money?
+ What are the two low-gylcemic natural sweeteners used instead of white sugar?
+ What are cultured vegetables, and how can they heal digestion?
+ How do I make a traditional stock that is the basis of vitality?
+ What is the first and foremost step to nourishing my body and spirit? (email me back and I will let you know!)

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MASSAGE NEW YEAR’S OFFERING

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John Elke, my good friend and most wonderful massage therapist, is offering massage for 1/2 PRICE IN JANUARY! He has over 20 years experience and specializes in Chinese acupressure and deep tissue massage. John used to work at the spa International Orange on Fillmore St, and now works out of his home in Noe Valley. Give him a call, and get there soon. Let him know I sent you.

415.648.6683

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NOURISHING THE WHOLE SERVICES
Personal Chef, esp for those who have illness, disease or a special diet
Nutrition Coach
Cooking Classes & Pantry Clean/Restock
Personalized Yoga Classes
Supported Detoxes
Lectures and Events

Please email me if you are interested in receiving a brochure and more information in the mail. I look forward to hearing from you.

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QUOTE:

‘We must continually change to become ourselves’ -Teilhard de Chardin.

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In wellness,
Laura

Did You Know....??? : NtW Dec Issue :

2006-12-05T19:56:00.002-08:00

CONTENTS
1. Did You Know....???
2. Recipe: Easiest Persimmon Jam & Easy Persimmon Jam
3. Quote

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Did you know that all traditional cultures had foods they held sacred?

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Its true. Dr. Weston A. Price traveled around the planet and researched native, indigenous cultures in the 1920’s and 30’s. As a dentist, he was in search of the reason he was beginning to see so much tooth decay and crowding in the United States. Undisturbed native cultures, on the other hand, were thriving with strong bone structure, teeth that grew in straight, and only a 1% rate of tooth decay without visits to a dentist!

He found that the foods held sacred were nutrient dense foods, usually animal based and high in fat, Vitamin A & D.

I attended, for the first time, the Weston A. Price Conference in Virginia this November. Sally Fallon, the president of the foundation, gave her great presentation on Price’s work. I learned about the sacred foods of traditional cultures, the importance of these for pregnant women and kids, and many other fascinating discoveries Price made about nutrition and health.

The first culture Price visited was an isolated valley in Switzerland, very difficult to access, where only salt was brought in. The number one food for these Swiss was raw dairy from pastured livestock, as well as naturally soaked or fermented grains, some meat and broth.

Bowls of raw cream were reserved for athletes of the village, who were renowned for their strength and endurance. The people were of robust health, and average weight. All the children had straight, strong, healthy teeth, and in an era of TB, not one had the infectious disease.

These Swiss valley people had a sacred food: the first butter from livestock put out to pasture on spring grass. A ceremony to honor this sacred food involved using a bowl of the butter on an altar with a wick set in it, and allowed to burn.

Just a few generations of people had migrated outside this healthy and rich valley, and begun to eat a diet including refined sugars, grains not soaked or leavened, and refined vegetable oils. Price found that 1 in 3 of these children had tooth decay, there was crowding of teeth and poor facial bone structure (as opposed to the wide bone structure of those in the valley), and degenerative diseases set in.

Another traditional culture Weston A Price studied were the Inuits. He found that their diet was comprised mainly of fat, in fact 80% of their diet was from fat. Seal oil, whale blubber, fish oil… there was no lean meat eating among the Inuits who prized fat for its nutritious contents.

Price noted a curious phenomena of their babies- they didn’t cry. Babies, kids and adults alike were calm and strong. And, there was no heart disease with such a high consumption of saturated fat. The sacred food of the Inuits was salmon roe, the eggs of salmon.

Off the coast of Scotland on an island were a people who ate little animal products, no vegetables and no fruit. The mainstay of the diet was fish and seaweed, and the sacred food was cod head and liver. These people were found to be particularly happy and healthy.

Price studied many, many cultures- all of which can be read about in his book ‘Nutrition and Physical Degeneration’ which chronicles his and his wife’s travels and findings. All of the traditional cultures had a food held sacred, and all those foods had one thing in common: the high nutrient density of the food.

The first butter of livestock pastured on spring grass is now known to have high levels of CLA (conjugated linoleic acid). CLA is a unique fatty acid found almost exclusively in ruminant animal and dairy fats. It helps to metabolize other fats in the body, is immune stimulating, and a potentially anti-cancer.

The first butter from ruminants grazing on spring grass is very yellow in color because of the abundance of beta-carotene, which is converted into Vitamin A in the animal. This butter is also rich in Vitamin D. Both Vitamin A & D are terrific antioxidants and are absorbed via the fat in the butter, because they are fat soluble. Also, we must remember this butter and all the dairy products consumed by the Swiss were RAW. There is a cornocopia of benefits of enzymes, potent nutrients and immunoglobulins in raw dairy. (see early posting on raw dairy)

Salmon roe from wild fish is also rich in Vitamin A & D. Salmon roe also provides omega 3 fatty acids and zinc. Since deficiencies of all of these compounds during pregnancy can cause birth defects, it is a tribute to the wisdom of primitive peoples that they valued roe as a super food, necessary for healthy children.

And then there is cod head and cod liver. Cod liver contains oil that has more Vitamin A and more Vitamin D per unit weight than any other common food. Cod live oil and cod head contains omega-3 fatty acids EPA and DHA. EPA is the precursor of important prostaglandins, localized tissue hormones that help the body deal with inflammation; and DHA is extremely important for the development and function of the brain and nervous system.

Cod liver oil might be most famous for contributing to bone health, preventing and reversing rickets in children and osteomalacia in adults. It is such a remarkable super food, there is not enough space to say it all here! Taking cod liver oil might bring back bad memories for many adults, but today’s cod liver oil is more palatable.

These sacred foods of traditional cultures all are nutrient dense with high amounts of Vitamin A & D. These foods were especially reserved for pregnant women and children, and directly contribute to the robust health of the people.

What are your sacred foods???

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RECIPE: EASIEST PERSIMMON JAM & EASY PERSIMMON JAM

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I can’t resist the soft, plump, flaming orange, acorn-shaped Hachiyas this time of year. But I usually don’t want to sit down and eat a whole one, because they are very sweet. Using the skin and pulp of a ripe Hachiya in this recipe, the jam can then be spread on toast, mixed in with plain yogurt, or even enjoyed on buttery quinoa. Persimmons are high in beta-carotene, Vitamin C and potassium.

-2 ripe Hachiya persimmons (the ones that get very soft to the touch)
-minced ginger
-cardamon, cinnamon, nutmeg or allspice
-vanilla extract
-a pinch of sea salt

Remove the stem from the Hachiyas and mash them in a bowl, skins too. Add the rest of the ingredients to suit your palate, and mix well. Will last in fridge 1-2 weeks.

For the EASY persimmon jam, follow the recipe above, but add 2T of yogurt whey. Yogurt whey is a live ‘starter’ and will lacto-ferment the jam to give it a tangy, more enzyme rich quality. To make yogurt whey, strain plain, whole, organic yogurt through fine cheesecloth and a mesh strainer. Allow to drip for a few hours, then tie sack to a wooden spoon and let drip overnight. Then you have whey and yogurt cheese. Store in fridge.

After adding yogurt whey, allow the persimmon jam to stand at room temperature up to 24 hours. Then, enjoy on a slice of toasted whole grain sourdough like Grindstone Bakery’s, with raw butter, yogurt cheese and the jam on top. YUM! Brings me happiness in the morning.

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QUOTE: The revolution will not be microwaved. –Sandor Katz, also the title of his new book.

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Blessings.
Laura

Road Trip Ramblings : NtW Oct/Nov Issue :

2006-10-23T15:11:00.002-07:00

CONTENTS
1. Road Trip Ramblings
2. Yoga at Wilbur Hot Springs
3. Roadside Recipe: Pear, Olive Oil, Nutritional Yeast & Macadamia Nuts
4. Quote

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On the road trip back to the Bay Area from New York, I traveled through Canada along scenic Hwy 1- the Trans Canadian Hwy. I put over 10,000 miles on my truck on this solo roundtrip cross country photo adventure, and saw land, especially one place, that exploded my conception of what nature is…

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See photos here, its easiest to create an account:

http://www.flickr.com

Then find the photos by my id: aura_lc

My first stop was Vermont. I have had an idyllic idea of Vermont for a long time, and made a point to head north to experience the ‘green mountain’ state. Rolling wooded hills of pine and spruce, colorful wildflowers, rivers and abundant lakes with summer camps, small farms, loads of cyclists, and a few too many American flags. Everywhere expanses of verdant green grass made me wonder if there is a state supported lawnmower in action.

I stopped at Knoll Hill Farm, in Fayston Vt. Knoll Hill Farm hosts workshops that foster connections between land, people and community. They are activists in a new land movement that integrates conservation, health, justice, spirit and relationship. I picked blueberries there and enjoyed speaking with Helen, one of the founders of the farm.

http://www.wholecommunities.org

I then traveled through the Adirondacks, across Niagara Falls to Toronto, and north around Lake Superior. All along the Hwy 1 drive around Lake Superior there are state campgrounds. These campgrounds are especially nice, with a combination of forested tree areas and beach access. I really enjoyed Pancake Bay. When I arrived it was nearing sunset. I pitched the tent and walked down to the beach. I sat on the beach, looking out on the flat of the bay, at an opalescent sunset. The water was lapping slow and surreal, the colors turning from apricot to orange and golden, light green and blue, violet and mauve, and oddly shining off the bay.

Between the province of Ontario, there is Manitoba and Saskatchewan, which sit above Minnesota, North Dakota, and Montana. These days of the drive were remarkably unremarkable, but also serene. Canada, in general, is more understated than the USA. There are not as many billboards, advertisements or ‘rules.’ I felt safe (maybe Michael Moore added to that) and unfettered.

I got a taste of Calgary via a friend who also was in the Natural Chef program at Bauman, in Berkeley. He showed me all the natural food markets in the city, which are great.

Overall, I had been able to eat organic from stocking up in New York, and still having a reserve of kraut and goodies I had prepared. But I was surprised at the prices in Canada. Food is more expensive, though the exchange rate is slightly in favor of the dollar.

From Calgary, the trip exploded. I headed to Banff National Park, which was only an hour west, and in the Rocky Mountains. WOW! Amazing!!! It is the most majestic place of mountains, lakes and trees I have been, equal to Switzerland. You may have heard of Lake Louise, the tourist stop in Banff. Because of glacial silt in the waters, the water takes on an unnatural looking thick turquoise hue.

Driving from Banff National Park up to Jasper National Park takes about 3 hours, but it could take weeks. Around every turn my jaw dropped. Apparently the drive is one of the top 10 most beautiful drives in the world. I would have liked to spend more time in Jasper. The park is more understated than Banff, but with terrific hikes and places to explore. My next road trip is going to be a month in Banff and Jasper, camping, hiking and doing photography.

Then there was Vancouver. I was impressed with Vancouver, the most out of any city in the round trip road trip. It’s a sister city to San Francisco- it felt more like SF than any other city I have visited. I think it might be more pristine though… there seemed to be less trash, less homeless. I went to a yummy yummy Indian restaurant called Vijs… make it there if you are in Vancouver, you won’t be disappointed.

The last few weeks of the road trip were spent mostly in Oregon, either in Portland or camping along the Oregon coast. Another WOW! I am impressed with Oregon and their commitment to state parks all along the coastline. I stayed in campsites, yurts, and even a small cabin for the autumnal equinox, solar eclipse and new moon. All the parks are very well cared for, most with great beaches and views.

I also took a liking to the small city Florence, Oregon. Ok- its because of their terrific health food store and sweet service. Upon arriving in a new city, that’s the first thing I look for, and meet lots of nice people! Imagine that, friendly open-minded people in a natural food store.

Driving down the coast of California was a gentle way to come home. The redwoods of Humboldt spoke poems of wisdom, Mendocino reminded me of a liberal bourgeois, and Tomales Bay fed me raw oysters for strength.

Now that I am back, I am continuing with Nourishing the Whole, working as a personal chef/nutritionist with individuals and families around the Bay Area. I am also continuing with photography, and stock photography. Right now I am taking a Non-Violent Communication class, from the work of Marshall Rosenberg. It is about effective communication with compassion, and seeing the human needs we all share.

http://baynvc.org

I am feeling buoyant and comforted to have a home base, a familiar place that I love, and to pursue the work that I love. Wishing you well.

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YOGA AT WILBUR HOT SPRINGS

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This past weekend I taught 3 yoga classes at Wilbur Hot Springs. Wilbur is just two hours north of here in the rolling hills of oak and sulphur springs, and is one of the oldest natural established springs. It is a quiet place of retreat and rest, and the yoga classes I taught complemented the peace and introspection inherent there.

http://wilburhotsprings.com

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ROADSIDE RECIPE: PEAR, OLIVE OIL, NUTRITIONAL YEAST & MACADAMIA NUTS

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This is an easy one. Good for snacking. Pears and Asian pears are at their height now. This is a good way to increase the nutrient density of the snack, and stabilize the blood sugar with some fat and protein. Nutritional yeast has a cheesy flavor, and is high in B vitamins, and the mineral Chromium. Chromium is a mineral deficient in many people (due to poor topsoil), its is helpful in stabilizing blood sugar, aids insulin resistance and increases metabolism.

- 1 organic pear, ripe but still firm
- 2T quality olive oil (Bariani works well here with its bite)
- 2T nutritional yeast (Frontier brand is good)
- handful of raw macadamia nuts (yes I know they are expensive, but so is cable tv)

Core the pear. Slice each half into 8ths. Place nice and fan-like on a plate. Drizzle with olive oil. Sprinkle with nutritional yeast. Either chop up macadamias and sprinkle those on top too, or just eat nuts one by one with bites of pear. Yum, I’ve gotta make this 2 minute masterpiece again soon.

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QUOTE: The greatest revelation is stillness. -Lao Tzu

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Blessings.
Laura

Ballymaloe and Beyond, IE : NtW Aug/Sept Issue :

2006-08-07T11:03:00.001-07:00

CONTENTS

1. Ballymaloe and Beyond
2. Liz Lipski’s New Book: Digestive Wellness for Children
2. Countryside Recipe: Carrageen Moss Pudding w/ Green Gooseberry & Elderflower Compote
3. Quotes

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12 weeks of Ballymaloe Cookery School are finished and 58 students have been released from the Irish organic countryside with our individual ideas about how we will apply the breadth of what we learned. From fresh and simple buttered courgettes (zucchini) with marjoram, to butchery of half a pig, or the making of a laborious French pastry dessert ‘Mille Feuille,’ Darina Allen had a tall order of what she strived to teach us…..

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See photos here, you have to create an account:

http://www.flickr.com

Then find the photos by my id: aura_lc

Here are some of the topics we covered during the course, which also appeared on the three part, 1.5 hour each written exams:

Herbs and spices, canapés, soup, salad, mother and daughter sauces, vegetables, breakfast, bread making (from brown soda bread & white yeast, to sourdough & brioche… and a lot in between), jam, local cheese and cheese making, the world of wine (where is my map of France), savory and sweet tarts, filleting flat and round fish, shellfish, making sausage, butchery of game, pig, lamb, beef (and how to cook it all), awesome offal (pate, terrine, brawn… unfortunately no haggis), ethnic cuisines, ice cream and sorbet, soufflé, cake, chocolate, French pastry (puff, croissant, jalousie, gateau pithivier)…..

And the other side of the industry- business practices, marketing, hygiene, HACCP (Health Hazards and Critical Control Points), and safety.

For the practical part of the exam, each of us cooked a 3 course meal in 3 hours (or attempted in 3 hours) which we created from recipes used during the course, including a bread that was chosen at random. Marks were given for execution, flavor, presentation, seasonality, creativity, and balance. To keep it simple I cooked:

+ Brown Soda Bread
+ Puree of Pea & Cilantro Soup with Softly Whipped Cream
+ Seared Tuna Chermoula (chermoula Is a middle eastern marinade of garlic, saffron, paprika, cumin, chili, lemon, cilantro and olive oil)
+ Fresh Red & Yellow Cherry Tomatoes with Mint, Olive Oil & Sea Salt
+ Mixed Green Salad with Pomegranate Molasses Dressing & Calendula Petals
+ Carrageen Moss Pudding with Green Gooseberry and Elderflower Compote (see recipe below)

Though I am glad to have been exposed to the multitude of recipes and subjects on the course, I prefer to learn with more depth and attention, as a personal chef and nutritionist. It could have been a better learning environment had the students been able to specialize in areas that were of particular interest, after the 6th week or so, and worked with teachers who had those skills. The relentless amount of information and learning, some of which was antiquated and fussy, could have been freshly edited. But that is what I will be doing with what I learned- taking what is useful, delicious, nutrient dense, and innovating the recipes with that in mind.

I was able to experiment in the kitchen through the course. I made spelt short crust pastry and even spelt puff pastry, used natural, low glycemic sweeteners agave and stevia for desserts, baked rye sourdough from my homemade starter, and avoided sunflower oil and refined salt. My approach was odd for many who would happily stick to the recipe and aim to create the replica of what we had tasted in the demonstration the day before. But from the perspective of eating for health, why use ingredients that are stripped of nutrients, contributing to unwellness, when there are plenty of other whole food, alternative, and time honored possibilities?

Its something akin to the canon of art: Those pieces that end up in museums and textbooks, chosen by historians, curators, or writers as being representative of a movement, the best of the best. While, if you do some research, and find artists that have been overlooked due to ethnicity or gender or another reason. They also have created vibrant bodies of work, giving a wider and deeper sense of the movement. Luckily though, going to a museum isn’t going to give you diabetes!

Food is fun, food is fuel. We can eat well and be well. Delightfully delicious gastronomy and health are not mutually exclusive at the dinner table. With the work of Weston A Price, and the Weston A Price Foundation (see links), we can uncover the importance of traditional foods that kept indigenous cultures robust and vital for thousands of years, and the practices of food preparation to yield the most wellness by the mouthful. With these principles applied, delicious and nourishing meals can be created.

The average American eats 145 pounds of sugar each year, that’s 28 teaspoons per day! From my observation, I don’t think the EU is far behind. Sugar, why the arch enemy? Sugar, in its many forms, turns into fat, leaches minerals and generally is an anti-nutrient for our bodies, creates malabsorption in the digestive system, fatigue, feeds cancer, is a leading cause of degenerative diseases, and a host of other problems. That’s why I would cringe at the highly sweetened desserts at Ballymaloe, and the idea that feeding kids fun shaped and colorful meringues, cookies and muffins, albeit ‘homemade’ was healthful.

Used judiciously, raw honey, molasses, and agave can give desserts a nice and gentle sweetness. Augmented by the ever healthy herb stevia, that has no impact on blood sugar, or using natural fruits as sweeteners, is way I approach desserts. Its remarkable what can be created when we have the knowledge to make the aware choice for our palate and our body.

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BEYOND BALLYMALOE: ROAD TRIP IRELAND

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For two weeks I traveled around the southwest of Ireland by car, in the West Cork area. I made my way around the south coast from Kinsale to Baltimore, Skibbereen, Sheep’s Head Peninsula, Bantry, Beara Peninsula, Ring of Kerry, Dingle Peninsula, up to the Cliffs of Moher, the Burren and across to Dublin, before I went to London for a short stay.

The wildness and ruggedness of the southwest coast of Ireland is similar to that of Big Sur, CA. The biodiversity of flora in Ireland is remarkable. Even sides of small country roads (where the speed limit is 100 km/hr ~62 mph!) are teeming with overgrowth, wild fuschia, berries and all sorts of greenery. Sheep, stone structures, local artisan food producers, pubs and cozy, inexpensive bed and breakfasts are abundant.

There are 3 places to highlight from along the journey.

Liss Ard Gardens just outside of Skibbereen is a garden created with the intent of quiet contemplation of nature, using humans attenuated collaboration with the natural world. There, the artist James Turrell designed an Irish Sky Garden. The viewer walks underground through his classic crater, emerging up stairs and through a sky portal, into the center of a steep grassy crater. It was a peaceful afternoon I spent in and around the impressive crater, and wandering the large sanctuary of Liss Ard.

I had the good fortune to visit Dzogchen Beara a Tibetan meditation center at the tip of the wild and rugged Beara Peninsula. The energy and location of Dzogchen Beara is magnificent- it is perched on cliffs similar to the landscape of Big Sur. The center is deeply sacred and beautiful, and I was really touched. I felt a sense of peace and gratitude in my heart. I also was moved by the plans for the Spiritual Care Center, which is being designed and accepting donations. “The aim of the Spiritual Care Program is to demonstrate practical ways in which the compassion and wisdom of the Buddhist teachings can be of benefit to those facing illness or death and also to their families and medical caregivers.”

http://www.dzogchenbeara.org

Driving between Bantry and Kenmare on a small wooded road, I saw a sign “Handmade Chocolates.” Without delay, I pulled over. I walked into a small, unassuming, shop thick with the aroma of chocolate. I poked my head around the back corner to see three chefs making individual chocolates- by hand. I then met Benoise Lorge, the 34 year old French chocolatier, who had been trained as a pastry chef since 16, who offered me numerous tastes of dark chocolate truffles, coffee caramel filled hard chocolates, whisky paprika truffles, pistachio chocolate, walnut rum…. I ended up staying for the whole afternoon, taking photos of Benoise, and enjoying his French joie de vivre. Coming from a person who eats a LOT of chocolate, I would unequivocally say, Lorge’s chocolates are the BEST I have ever had. And, he is now getting recognition for them.

ONE more place: Bantry Wholefoods. If ever in Bantry, make sure to find this gem of a market. All the products are personally chosen by Simon, the owner, with integrity and purpose. This just might be the best organic shop in Ireland, and served with a sweet smile.

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LIZ LIPSKI’S NEW BOOK: DIGESTIVE WELLNESS FOR CHILDREN

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Liz Lipski, PhD, CCN has recently released the book DIGESTIVE WELLNESS FOR CHILDREN. Topics included in this book range from getting healthy from conception, pregnancy, understanding toxic load on children, colic, allergies, how to encourage children to eat well, and much more. Liz is a mother, and provides relevant, insightful suggestions to provide you and your child optimum health.

As I have mentioned before, Access to Health Experts is a subscription-based health community created by Liz Lipski and Chris Dennen. It provides relevant, researched, cutting-edge information from top holistic experts.

It is comprised of health professionals, thought leaders and intelligent people who are cutting through the clutter of confusing health information, providing you with access to this information. I highly recommend you check it out to see all the benefits of becoming a member and learn more about Liz’s terrific teleseminars. Copy and paste the link:

http://www.InnovativeHealing.com/cmd.php?Clk=1102918

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COUNTRYSIDE RECIPE: CARRAGEEN MOSS PUDDING W/ GREEN GOOSEBERRY & ELDERFLOWER COMPOTE

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Carrageen, or Irish Moss, is a seaweed that is pale and reddish in color, and is abundant on the shores of Ireland. It is gelatinous and used as a thickener in this delicious not-so-sweet dessert. Like other seaweeds, carrageen is high in minerals potassium, calcium, magnesium, iron and iodine. Seaweeds support healthy thyroid function, and a strong metabolism.

Though green gooseberries are not widely available in the states, this compote is so delicious I wanted to include it. The green gooseberries could be substituted with another type of berry, or apricots, peaches… or the pudding could be served with fresh fruit. This dessert is not meant to be very sweet, just subtle and light in the mouth.

Serves 6

For the pudding:
1/4 oz/8g carrageen moss
2 cups organic milk
1 3/4 cups organic cream
1 vanilla pod
1 free range egg
1 or 2 T agave
1 tsp vanilla extract
pinch of sea salt

For the compote:
2 elderflower heads
1/2 pint cold water
1 cup agave, or less depending on sweetness of gooseberries
1 lb green gooseberries, topped and tailed

Soak carrageen in water for 10 minutes. Strain and put carrageen in saucepan with milk, cream, and vanilla pod. Bring to a boil and simmer gently for 20 minutes.

Separate egg, put yolk in bowl, add agave and vanilla extract and whisk by hand briefly. Pour carrageen moss/milk mixture through a strainer into a pouring bowl. The carrageen will be swollen and exuding jelly. Rub all the jelly through the strainer. Wash and save vanilla pod for multiple uses, or slice lengthwise and scrape out vanilla seeds for a stronger vanilla flavor. Pour this mixture into the egg yolk mixture, whisking all the time.

Whisk the egg white stiffly with a pinch of sea salt, and fold it into the milk mixture gently. Allow lumps of whites to remain, the whites will rise to make a fluffy top. Chill in fridge for few hours until set, either in a large serving bowl, or individual portions.

Tie elderflower heads in muslin, put in saucepan with water and agave. Bring slowly to boil, and boil for 2 minutes. Add gooseberries until fruit just bursts, and turn off heat. Allow to come to room temperature, remove muslin of elderflowers, and serve with pudding. Both keep nicely for days refrigerated.

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QUOTES:

‘faites simple…’ keep it simple.

Everyday holds the possibility of a miracle.

-Elizabeth David (1913-1992)

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Cheers.
Laura

Ballymaloe Cookery, IE : NtW June Issue :

2006-06-01T00:49:00.000-07:00

CONTENTS
1. Ballymaloe Cookery Course
2. Countryside Recipe
3. Quotes

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Greetings from the greenery of the Irish countryside. I am here at Ballymaloe (pronounced bally-ma-loo) Cookery School in the 6th week of the 12 week intensive course. Ballymaloe is located in south east Ireland, 20 miles east of Cork, right next to the sea, on a 40 acre organic farm. There are 58 students from 11 different countries, all learning to cook as well as eat- though it’s a toss up whether we are doing more cooking or eating….

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See photos here, you have to create an account:

http://www.flickr.com

Then find the photos by my id: aura_lc

Learning more about cooking is delightful, delicious and nutritious. If you can’t cook, you are out of control of your health. If you are unable to source quality ingredients, the delight, flavor and nutrition are all compromised. Learning to cook in the French style, with an Irish countryside twist, may sound complicated, but the best meal is one of simplicity, where technique and presentation are secondary to the brilliant flavor of seasonal, organic, whole and local foods. We must be continually mindful of these priorities when making choices a about where to spend our money.

School days at Ballymaloe go something like this: Some days students need to be to the kitchens or gardens by 8am to make stock, pick herbs and vegetables, milk the cows or make bread. At 9am we begin cooking the recipes we had demonstrated and tasted the afternoon before. Execution, efficiency, cleanup, presentation and the final dishes are given marks, and then we gladly sit down about 1230 to eat our creations. A typical days lunch menu may look like this, with each student making 3 or more recipes:

Salmon pate w/ fennel, Crab pate w/ cucumber dill salad, Potted prawns, shrimps & lobster, Smoked mackerel pate, Fish terrine w/ tomato coulis & melba toast, Melted spring green onions, Buttered courgettes, Irish lamb stew, Tagine of lamb w/ butterbeans & preserved lemons, Spiced lamb w/ aubergines, Couscous w/ apricots & pistachio nuts, Potatoes w/ mint, Sunflower bread, Brown bread, Provencal flat bread, Blackcurrant fool, Gooseberry & elderflower fool, Carrageen moss pudding w/ whisky caramel, Rhubard & strawberry compote, Chocolate hazelnut tart. We have a generous green salad as well, picked fresh daily with seasonal flowers of wild garlic, calendula, chives, and nasturtium.

Most of the recipes we cook are seasonal, organic and local, so local that we only need take a few steps to get many of the ingredients! There are 2 Jersey cows that provide much of the milk and cream (some of which is raw) that graze on the verdant green Irish grass, we make some of the butter and cheese we use, there are big pigs that are raised for meat, as well as lots of pastured chickens that provide remarkable pumpkin colored egg yolks, an acre of hot house vegetables, and sprawling gardens of herbs and flowers.

In the afternoons we have lecture and demonstration until 5 that is peppered with geese squawking and birds talking. Just last week a pig was slaughtered, and we learned to take a whole half pig and butcher it into cuts, make sausage, salami, chorizo, brawn, smoked bacon, wet and dry curing. Every part of the animal is used, as traditionally it has been for ages. We even used the trotters (feet) and head for gelatinous stock.

Waste is greatly minimized here- everything is either fed to the hens, composted, or recycled. Darina is emphatic about feeding back the soil to create nutrient rich produce, as well as using very little soap/water to wash up to minimize pollution.

Darina Allen is ahead of Ballymaloe, and is rather famous here- the Alice Waters of Ireland. Her mother in law Myrtle Allen started sharing her earthy wisdom for homegrown food and sustainability in the 1960’s when the restaurant opened. Ballymaloe House/Restaurant and Cookery School are certainly a family affair that stretches far beyond the farm here, and Darina is the charismatic ring leader. She is a powerhouse of energy, intelligent, quirky and passionate about organic food and the earth.

She has spearheaded movements to get farmer’s markets going all around Ireland, raised awareness about the necessity of organic food especially for children, supports Slow Food, written numerous books, is a strong proponent for the Soil Association, a tireless crusader for the small, local farmhouse producer and a eloquent storyteller of days past. She is in perpetual movement and style. ‘Don’t heap praise on the wrong person’ she said the first day of the course. ‘A good meal comes from quality organic food, fresh and local. The farmer has the greatest part in this, not the chef.’

In the evenings (and now it is light until nearly 1030pm!) there have been Slow Food events are held here, various lectures and speakers, cheese making and yoga classes, and the frequent escapade to the nearest pub. I was able to hear Jeanette Orrey ‘The Dinner Lady’ and Paul Waddington ‘21st Century Smallholder’ speak of their convictions to providing nutritious food for children and having a sustainable organic garden in the city.

Its true Ireland has been having a boom in the economy since the late 1980’s. This ‘Celtic Tiger’ (which originally I thought was some zeitgeist of kids) has had both positive and negative effects on the country- from bringing Ireland out of its near 3rd world standing, to having a strong biotech industry, expanding tourism, better transportation and roads, greater availability and convenience of stores and shopping. But, as with industrialization come chain stores, environmental degradation, and simplicity and charm metamorphosizing into consumerism.

Interestingly enough, especially down in this area of Ireland and West Cork, there is a thriving local artisan food movement emerging. Local farmhouse goat, sheep and cow dairy, small grass fed lamb farms, pastured chickens, ocean fresh fish, traditional bakers and even artisan chocolatiers are making their mark. Darina is the first to spread the word about someone striking out on their own to make a quality product, and frequently encourages the students to create a sustainable organic food business in Ireland.

But it is not always easy to convert the dream to reality, when EU regulations seem to hamper small farmhouse businesses that are working in traditional, time honored methods, rather than large agribusinesses of lower but more generally accepted methods. Italy, Spain and France have not had as much frustration with EU food regulators, due to their long established history of artisan food production.

Because EU regulators in Ireland often are not familiar with practices of using raw milk, or aging a cheese on wood rather than stainless steel, or hanging sausage to cure in open air, or using paper instead of plastic to wrap meat- the Irish producer is suffering. The established EU regulations are created by people who have no history in artisan food production or understand the subtle and finer points of quality and integrity in the process. So often these small producers who provide high quality organic products are not understood and given ridiculous regulations that make no sense, which may alter the fine artisan quality of the product.

Slow Food has made efforts to save some of these small food producers that have come under scrutiny. In order to preserve the tradition of fine production of a certain cheese, lets say, from Italy, where it has for centuries been aged in wood ash underground, they will form a garrison around that area. Not a physical wall to block out the EU, but providing that producer support, awakening the community, and negotiating with the EU. Slow Food is a remarkable organization of foresight that our children and grandchildren will thank for preserving time honored traditions and foods that are in a precarious existence.

Its just now becoming spring here- the ‘hungry gap’ between winter and spring when winter vegetables have run their course and the fresh greens have not quite come in is nearly over. We are now getting asparagus, nettles, dandelion greens, spring onions, spring greens, sorrel, and chive flowers, as well as spring lamb.

Lamb, sheep, goats and cows have the pleasure of grazing on the verdant green Irish grass- making their meat and milk far richer in Vitamin A, D, Omega-3 oils and Conjugated Linolenic Acid (CLA). The butter we make here from the 2 Jersey cows is nearly a saffron color it is so rich in Vitamin A, and the cream and yogurt is rich and luscious. The first two weeks I was here, I was eating so much delicious dairy, I though I might need a milking myself.

We have a technique test Friday, where we need to be able do certain things like joint a chicken, filet a fish, make a choux pastry, made a yeast bread, segment an orange, cook a vegetable, make gravy, mayonnaise, or caramel… some basics of cooking. Feeding the hens the compost is a technique we all have acquired as well by now…

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COUNTRYSIDE RECIPE: NETTLE AND SORREL SOUP W/ WILD GARLIC FLOWERS

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Nettles are an abundant, wild weed here, just ready for picking and using in this soup (just make sure to use gloves) They are especially rich in calcium, iron, and anti-histamines- perfect for the springtime. Very useful for women, and an overall tonic. Sorrell is a leafy green that has a strong lemon flavor when eaten raw, cooked it turns brownish and mellows in flavor. Wild garlic is new to me, and I love it! It is a variety of garlic plant where the leaves are used in salads, as well as the flowers, which taste of garlic. Terrific garnish for many savory dishes.

serves 6-8

butter or ghee
2 yellow onions, chopped
5 cloves garlic, chopped
sea salt and fresh ground pepper
4 cups chicken stock
3 cups nettles blanched, destemmed, squeezed and chopped; reserve liquid
2 cups sorrel, chopped
2 egg yolks
1/2 cup crème fraiche
fresh grated nutmeg
wild garlic flowers

In a large pot, heat a generous amount of butter or ghee. Add chopped onions, and sweat on medium heat for about 10 minutes covered, stirring occasionally. In middle of cooking, add garlic and season with sea salt and ground pepper. After onions and garlic are soft and cooked, add chicken stock. Scrape up any browned bits on bottom of pan, add nettles, sorrel, and bring to a boil. Simmer briefly, and turn off heat.

Use an immersion blender or regular blender (add in small batches if hot) to puree to a nice smooth velvety texture. Return back to pot and thin with reserved liquid of blanched nettles, until soup is desired consistency. Keep nettle juice to drink, its so rich in nutrients! Whisk egg yolks with crème fraiche and add to soup. Grate in fresh nutmeg. Taste and adjust seasoning. Before serving, heat to very hot, but not boiling, ladle into bowls, and garnish with a swirl of crème fraiche and wild garlic flowers.

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QUOTES: “Organic food is not a luxury, it is a necessity for everyone.”
‘
“Someone asks, ‘How long will this food keep for?’ I say,’ Well don’t keep it, EAT it!”

-Darina Allen

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Cheers.
Laura

Road Trip Ramblings : NtW :

2006-04-19T10:15:00.000-07:00

CONTENTS
1. Road Trip Ramblings
2. Roadside Recipe
3. Quotes

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Hello! In the second half of the road trip I finished my time in the Southwest in Monument Valley, Valley of the Gods, Arches NP in Utah, and Santa Fe. I then zipped across the middle-ness from Santa Fe through Texas, Oklahoma, Arkansas; to Memphis Tennessee in less than 24 hrs through the night. I went to Great Smoky NP in North Carolina, visited Liz Lipski in Asheville, NC and headed up to Shenandoah NP in Virginia. I am in Connecticut and leave for Ireland…. today. This second part of the trip has been more about the inspiration from people I have been in contact with than the changing landscape…

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See photos here, you have to create an account:

http://www.flickr.com

Then find the photos by my id: aura_lc

Monument Valley and Valley of the Gods was most spectacular and most difficult. The night I camped in Monument Valley, after a gorgeous sunset, it was turning windy as went I set up my tent in the desert sand. Not quite the 1 woman comedy act of Death Valley setting up my tent in the night and wind- I had become a bit more adept and quick, but maybe not learned all the lessons yet.

I threw my computer, camera, ipod, and self inside to cozy down and review some work, as well as become the human stake. The wind would surely die down, and hopefully the sneezing, dripping and blowing of my nose and eyes as well. After about 2 hours, the wind had surely picked up, and I put away all my electronics to try and get some sleep. The wind increased, as did my drippy-ness, and soon huge gales of wind and sand were flattening the tent over my face, and silt was whirling around even inside. I could hear the next gust coming, and hunkered down into my bag to avoid the derma-brasion, while trying not to imagine me and the tent as a big tumbleweed rolling and flopping across Monument Valley.

It was a pretty miserable night, but once I realized there were no options of escape, I surrendered, repeating this mantra: Always stake the tent, there can be no weather worse than a sandstorm, always stake the tent… I decided goggles are a good idea when traveling through the desert. When I left in the morning, there was a stretch of driving that reminded me of San Francisco tule fog, yet it was sand. I still have silt in some crevices- at least my car and camera do.

On this trip I have been practicing yoga for an hour in the morning, and that has kept me sane. I can’t seem to get up for the sunrises, so I take my time and unravel the physical and mental kinks using yoga as a guide.

Arches NP in Utah is my favorite park in the country. This was only the second time I have been there, and because of thunderstorms and rain, I only got a few hours around sunset to move around. Its like another planet of monolithic red rocks, changing in size and shape along vast plains, hills and valleys. Its utterly otherworldly, and awesome! That word fits.

Thanks to Roman and Tim, Santa Fe now is a city I have memories of. The continuity of adobe structures and chosen colors fitting into the landscape, gives the city a harmony with its location. At the Photo-eye gallery and bookstore I got to see sensual fine art photography by Mona Kuhn and Watanabe that reminded me of the thrill of photography and why I pursued it in the first place.

Driving across Texas, Oklahoma, Arkansas in one stretch made good use of time. It was exceedingly windy in Oklahoma, I saw the most verdant green I have ever seen in Arkansas, and when I arrived in Tennessee, I had missed the severe tornadoes by 2 days. Memphis is right along the Mississippi River, and it was at least 70 degrees. In Memphis, I visited 2 kings: one of rock & roll, and one of human rights.

I started in Graceland- Elvis’s large estate he bought when he was 22. I have to say, I do like some Elvis songs, but his estate was beyond the charm of 70’s kitsch- parts were downright icky. Brown and burgundy carpet in the kitchen, 3 tv’s lined up to watch simultaneous news programs, and the jungle room. The mandatory audio program gave me a little insight. I turned into an automatron marching in a herd through the house, and craving fresh air.

The civil rights museum of Memphis, a world away from Graceland, is housed right in the Lorraine Motel, where Martin Luther King was shot on his balcony April 4, 1968. I chose to take the audio tour in the museum as there was a lot to read, and gained insight into our civil rights movement, and the life and work of MLK and other luminaries. The tour ended with a view of MLK’s room, the balcony, and the song ‘Precious Lord, Take My Hand,’ by Mahalia Jackson. This is the song MLK asked to put on, moments before his death. My tear stained face expressed the admiration and great loss I felt, and feel; a generation of time that puts no distance in my heart.

Great Smoky NP in North Carolina, and Shenandoah NP in Virginia are both parks that are probably most spectacular in the fall when the many leafy trees change colors. I am early for the fullness of spring (though my unknown allergies emerged) and there is not much photography to do in these areas. But, I did get to prove the previous mantra, as I staked my tent and weathered a thunder and lightening storm, and heavy rain. Not nearly as terrible as a sandstorm.

It was a pleasure to stay with Liz Lipski, PhD, CCN, who wrote the book ‘Digestive Wellness’ and has been an inspiration for me along my health journey, and in realizing the importance of the gut. Both her and her husband Chris Dennen form a dynamic partnership, and are working excitedly on the website: www.innovativehealing.com which includes www.accesstohealthexperts.com. Access to Health Experts is a terrific resource- Liz hosts monthly teleseminars with leading health care professionals on progressive, relevant health care topics. I have been a subscriber since the beginning, and encourage you to check out all that is offered:

http://www.InnovativeHealing.com/cmd.php?Clk=1102918

I also had a RET (Rapid Eye Technology) session with Nancy Blue in Pisgah Forest which was incited by another book on cd I am listening to: ‘Remembering Wholeness’ by Carol Tuttle. RET is done by a practitioner who uses a wand movements activating different fields of energy around the body, while the client quickly blinks her eyes, simulating Alpha and Theta brainwaves that occur in REM sleep. The client is awake, and the practitioner reads scripts about emotions/energy, essentially reprogramming the subconscious mind for positive change. The first session is a birth session. I was lead through time from when I was spirit or Light connected with the Source, the birth process and into the human world. The session was remarkable, and I look forward to seeing how/what attitudes it affects in me, and clearing energy for more clarity and manifestation.

Today I take off for Ireland…. I look forward to keeping in touch and hearing from you.

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ROADSIDE RECIPE: WRAP IT UP

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Flat nori sheets are convenient for traveling and wrapping up a handroll meal. Essentially anything can be included inside- the boundaries are only creativity.

Seaweed is superb for trace minerals. Salmon is high in Omega-3s and protein. Avocado has beneficial oils, potassium, and makes everything taste good. Kraut, traditionally fermented, is a powerhouse of probiotics, vitamin C and great for digestion. Cilantro is a mild chelator of heavy metals.

-nori sheets
-1 avocado
-1 can of wild salmon, drained
-kraut
-cilantro
-seeds, sesame or pumpkin or …
-sauce: tahini, miso, lemon, sesame or olive oil, water

Lay out the nori wrapper, tear in half. Mix up remaining ingredients and plop in center of nori. Sauce can be drizzled inside or used to dip. If you don’t have time for sauce, mix some oil with the ingredients. Wrap it up any which way and enjoy.

+++++++++++++++++++++++++++++++++++

QUOTES: “Man for years now has been talking about war and peace. Now no longer can we just talk about it. It is no longer the choice between violence and non-violence in this world, its non-violence or non-existence. That is where we are today.” Martin Luther King Jr, last speech

“Eternal life is found in every present moment.” (…..)

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Blessings.
Laura

Road Trip Ramblings : NtW :

2006-04-03T13:24:00.000-07:00

CONTENTS
1. Road Trip Ramblings
2. Roadside Recipe
3. Quote

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Hello! Greetings from Page AZ. On the first part of my road trip across the country I have been to Lake Tahoe, over the Sierras on the eastern side to Mono Lake, Death Valley, Tecopa Hot Springs, the Mojave Preserve, Route 66, the Grand Canyon, Sedona, Glen Canyon, Lake Powell, Antelope Canyon, Horse Shoe Bend and Navajo land- and its not even been two weeks yet. The power of the landscape, especially here in the Southwest (northern AZ and southern UT) is so phenomenal, it evokes an immense sensation of gratitude in me….

+++++++++++++++++++++++++++++++++++

See photos here, you will have to create an account:

http://www.flickr.com

then find me: aura_lc

Its difficult to use language to adequately describe the way the landscape affects me here in the Southwest. It’s the combination of color, light, space and magnitude and its high vibrational frequency that allows for an easy connection to well being, and alignment with source energy. Its no wonder that this land is held sacred by the Native American tribes. It offers humility and ecstasy simultaneously. Gratitude, gratitude, gratitude- this is a rampage of appreciation.

The solo road trip has freedom of movement and a spontaneity that leads me where ever I desire in relation to the landscape and weather. Mostly I am a chaser of light, or conjurer of light. It’s a good thing that the weather hasn’t always been perfect for photography, because I might just get stuck in one beautiful spot. A few overcast days have got me going, making some ground.

There are some uncomfortable things to get comfortable about, when living out of a car. Like dust and wind, a packed vehicle with valuable gear, a right foot and sacrum that gets tired, digging through stuff to find the tea strainer, spilt kombucha under the seat (will I ever learn to tighten tops?) and making up a meal when the wind keeps blowing the stove fire out and kale away.

But in fact, meals are the most fun! I absolutely love to make up a scrumptious meal on the side of the road in Glen Canyon, with whatever is available. (in photo cooking kale, shiitake, & white fungus w/ onions, garlic, dulse and tahini/miso/lemon sauce) Which in fact, is a lot because I did most of the food shopping and preparation before I left. My goal on the road is to not buy a single meal out, just pick up needed fresh vegetables occasionally. I did make a lot of kraut before I left, so that keeps me from scurvy.

The comfortable and wonderful part about a road trip today is the utter convenience of the technology I now have. That ipod is terrific! From shuffling songs, to playlists, listening to whole albums, podcasts, books on cd, and recorded lectures, its a bubble of enjoyment and learning in the car. And if i want to have the windows down to feel the wind, but then can't hear the tunes, no need to turn it way up, just plug in the headphones! I have been listening a lot to ‘Ask and It is Given’ a book on cd by Abraham-Hicks, about energy and manifestation through the channel Ester Hicks. Thanks to those of you who downloaded me with massive amounts of music!

And most of all, I couldn’t be making all these images if it weren’t for the digital camera I now use. The Nikon D2X has given me the opportunity to just shoot and shoot when otherwise I might not, and view the results instantly to see whether or not I have a good shot. Using myself as a model for the stock images I am working on is convenient, but I sure am getting tired of the same ‘ol face.

I find it amusing to try and make these ‘stock’ images of the road trip, thinking of concepts and what would sell, and making a lot of pretty pictures with filters, waiting for the light. Its all fun, and I feel so lucky to see all this land, and by the end of the day I am exhausted.

Next I am headed to Monument Valley, Bluff, Arches, Taos and speeding across the center to Great Smokies NP in NC.

+++++++++++++++++++++++++++++++++++

ROADSIDE RECIPE: SARDINE & ARTICHOKE W/ KRAUT, TURMERIC & NUTRITIONAL YEAST

+++++++++++++++++++++++++++++++++++

Probably some of you are thinking ‘yuck’ already, but for me its delicious and has been a repeat breakfast hit! And it only takes 2 minutes to compose.

Sardines are high in omega 3s and protein. Artichokes are great for the liver esp during this springtime, though surely fresh is better than canned. Kraut is high in vitamin C and important for digestion. Turmeric is also good for the liver and inflammation. Nutritional yeast has a cheesy/salty flavor and is a source of chromium (to boost metabolism & stablilze blood sugar) and complex B, though be sure to get Frontier brand, which is properly dried at low temps.

1 can artichokes, drained
1 can sardines, drained
1/2 c kraut
1/2-1T turmeric
2-3T nutritional yeast
1/4 cup good olive oil

I go heavy on the turmeric and yeast, so start off slow. Mix it all up in a bowl, and eat up. Licking the bowl makes for easy clean up.

+++++++++++++++++++++++++++++++++++

QUOTE: “These are the days of miracle and wonder, this is a long distance call. The way the camera follows us in slo-mo, the way we look to a song. The way we look to a distant constellation that is dying in the corner of the sky. These are the days of miracle and wonder… don’t cry baby, don’t cry.” Paul Simon

(and I am going to Graceland... )

+++++++++++++++++++++++++++++++++++

Blessings.
Laura

Did You Know....??? : NtW Mar Issue :

2006-02-28T15:15:00.000-08:00

Nourishing the Whole : : : March Issue

CONTENTS
1. Did You Know...???
2. What We Can Do
3. My Travel/Culinary Sojourn
4. Recipe: Rosey Hearts Spread
5. Quote

+++++++++++++++++++++++++++++++++++

Did you know that by the year 2009 you will not be able to purchase more than 25 mg of Vitamin C, or any therapeutic dose of supplements or herbs, if international global standards called Codex Alimentarius (Latin for ‘food code’) continue in the direction they are going?

+++++++++++++++++++++++++++++++++++

It true. Codex Alimentarius was formed by the United Nations in 1962 to set global standards that would govern every aspect of food and supplement production, distribution and trade. Presently big box pharmaceutical companies, NAFTA and the United Nations are backing Codex, and our health freedoms are in a precarious position. Amazingly, Codex has been instated by the EU, Australia, New Zealand and Canada. Codex dramatically limits the dosage and availability of vitamins, minerals and herbs, makes irradiation of food compulsory, requires all dairy cattle to be given Monsanto bovine growth hormone, and much more.

Supporters claim its necessary to set guidelines to facilitate goals of international trade, and set trustworthy standards that insure food and supplement quality for import and export.

Critics believe that Codex Alimentarius has much more than safety and quality on the agenda. They charge that we may stand to loose our ability to purchase many organic foods, supplements and herbs we take for granted today. Poor countries that rely on herbal medicines will not be able to afford pharmaceutical drugs to replace them. New laws requiring genetically modified crops, pesticides, hormones and antibiotics to be used will put these poor countries under further subjugation of powerful developed countries and the global food, chemical, agricultural and pharmaceutical companies.

Right now in the United States our health care rights are protected under a 1994 law called the Dietary Supplement Health and Freedom Act (DSHEA). DSHEA considers nutritional supplements and herbs to be foods, and therefore, there is no upper limit on dosage. This act guarantees the rights we currently have.

But if Codex is adopted by the US Congress, it would significantly weaken DSHEA. Codex actually reclassifies vitamin, mineral and herbal supplements as TOXINS. Yes, so then these Â‘toxinsÂ’ can be kept out of our hands. Pharmaceutical companies know that supplements are a 20 billion dollar industry here in the USA, and Codex can redirect that cash towards them, and DRUGS.

Did you know more people have died from aspirin overdoses than all supplement and herbal deaths? Pharmaceuticals regularly kill people, and those giants are trying to make out supplements as being unsafe toxins. What is the fulcrum of this spin? Once again, money not wellness.

WHAT WE CAN DO
The international Codex Alimentarius law may seem like a distant possibility, and yet it has passed in the EU, Australia, New Zealand and Canada. It will interesting to observe the change over in these countries, and if there is much protest. Here we want to keep informed and gain as much awareness as possible. I think this is going to happen slowly, like boiling a frog. Turn up the heat slowly, and it is less likely to cause a reaction.

One committed woman, Rima E. Laibow MD, is spearheading resistance to Codex Alimentarius. She has been in private practice since the 1970s, and decided to quit her profession to give everything to fight Codex. Her and her husband are traveling all over the world, bringing up awareness and attending important meetings and briefings.

On her website, you can get more information about Codex. But most importantly, you can SIGN THE PETITION. After signing the petition, you must fax, mail or email it to Rima. This is a citizen’s petition, where one letter equals 13,000 opinions. Right now there are about 5,000 petitions signed. Please take a moment to sign and return this important document, to let those in power know we do not agree with Codex Alimentarius.

http://www.healthfreedomusa.org

Also, if you sign up for Liz Lipski’s 2006 teleseminars, you can hear the interview of Dr. Laibow on the Codex subject. Liz is still offering all the bonuses for the 2006 teleseminar year for a short time. I absolutely recommend these informative teleseminars on health.

http://www.innovativehealing.com/cmd.php?Clk=1279526

FACTS ABOUT CODEX:

1. Codex Alimentarius requires that all meats, poultry, fish, fruit and vegetables must be irradiated by Dec. 31, 2009.

2. Codex Alimentarius requires that all dairy cattle are to be given Monsanto bovine growth hormone by Dec. 31, 2009.

3. Codex Alimentarius reclassifies vitamin and mineral supplements as toxins and dramatically limits their dosage and availability.

4. Many nations have already harmonized their laws with Codex Alimentarius making it their de facto law. This has already been approved by the European Union, Australia, New Zealand, Canada, and others.

5. Codex Alimentarius allows significant trade sanctions to be levied against noncompliant nations.

6. In 2005 there were five bills submitted to congress to weaken or eliminate DSHEA.

+++++++++++++++++++++++++++++++++++

MY TRAVEL/CULINARY SOJOURN

+++++++++++++++++++++++++++++++++++

At the spring equinox, as Aries brings us its fire energy, I will be leaving for a 6 month journey. I am taking a month long cross country trip via a southern route to work on stock photography, visiting beautiful national parks and monuments, camping and reconnecting.

In the end of April I fly out of NYC to Ireland for a 3 month culinary course at Ballymaloe Cookery School. This intensive certification course run by Darina Allen is on a 40 acre organic farm where we will be using the traditional wisdom of food preparation. It is in south eastern Ireland, a mile from the ocean, a mile from a village.

http://www.cookingisfun.ie

Returning to NYC in August, I will begin my drive back via a northern route, dipping into Canada. I will be returning to the Bay Area in mid September.

I will be continuing with my newsletters while on my journey through the states and in Ireland. I will be in email connection, and surely will be happy to hear from you.

+++++++++++++++++++++++++++++++++++

RECIPE: ROSEY HEARTS SPREAD

+++++++++++++++++++++++++++++++++++

A spread rich in complex vitamin C, bioflavonoids and pectin fiber. Use on toast, with yogurt, on sandwiches and in desserts. Give to your favorite grinch and watch their heart melt.
Makes about 1 quart.

2 1/2 c purified water
1/2 c rose water*
2 c rosehips
1 c organic rose petals, roughly ground*
1 1/2 t green leaf stevia
3/4 c agave
1 t ground cardamom
1/2 t dried ground ginger or 1 t fresh minced
1/2 t cinnamon
1/2 t allspice
1 T vanilla extract
1/4 tsp sea salt
squeeze of fresh lemon or orange

I revised this recipe to make it a 'no cook' version. Instead of boiling the liquid and adding the rosehips, because vitamin C is heat sensitive, soaking the rosehips in the liquid at room temperature, preserves this nutrient density.

Put water and rosewater in a glass bowl and add rosehips and rose petals. Stir in remaining ingredients, cover and let sit for 1 hour or more. Adjust to taste. Puree in food processor for a smoother texture. Refrigerate. Be sure to buy organic rosehips without the hard, woody parts. Lhasa Karnak in Berkeley is a good source.

*Rose water and rose petals give the spread and exquisite rose flavor and aroma, but if you are without these, it is still yummy.

+++++++++++++++++++++++++++++++++++

QUOTE: "A person may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it." Aldous Huxley (1894-1963)

+++++++++++++++++++++++++++++++++++

Be Well.
Laura

Did You Know....??? : NtW Feb Issue :

2006-02-02T17:00:00.001-08:00

CONTENTS
1. Did You Know….???
2. Offer From Liz Lipski
2. Recipe: Ghee
3. Quotes

+++++++++++++++++++++++++++++++++++

Did you know that 95% of the neurotransmitter serotonin, the happy mood chemical, is actually made in the digestive system???

+++++++++++++++++++++++++++++++++++

Its true! We secrete every neurotransmitter found in our brain, in our gut. Food is the source of not only physical health but mental health as well. Though we may eat well it may not bring us wellness. Our digestive system must be healthy and robust to digest, absorb, and then assimilate on the cellular level what we eat in order for it to be used. That whole process is how wellness is created.

Where does digestion begin? Many would answer in the stomach, or the mouth. In fact, digestion begins in the brain. When we get hungry, and get ready to eat, our brain sends signals to the body to prepare for food. The mouth salivates with digestive enzymes, the stomach secretes enzymes, and the body is moved into a parasympathetic state, one of rest and digest.

A seemingly obvious way to increase our digestive strength, and therefore absorb and assimilate our food, is to eat in a calm environment, while focusing on the food, and to chew thoroughly. How often to you sit down for 30 minutes to just eat and be present with the process?

Chewing is greatly under rated, and its free! Macrobiotics recommend chewing each bite at least 35 times. Sure, that will make your meals longer, but you will eat less and become more aware of fullness, and most importantly, create ease for the gut. Chew chew chew your food to a paste. Your tummy will love you, your body and brain will too.

Ayurvedic healers speak of agni, or digestive fire, as the origin of vitality. With robust digestive fire (or hydrochloric acid, HCl) our digestive system is subsequently positively effected. The journey through the digestive system is fascinating and complex, and the crux of physical and mental health.

+++++++++++++++++++++++++++++++++++

OFFER FROM LIZ LIPSKI
http://www.InnovativeHealing.com/cmd.php?Clk=1279526

+++++++++++++++++++++++++++++++++++

Much of what I have learned about the fascinating digestive system is from the book ‘Digestive Wellness’ by Dr. Liz Lipski. Liz is board certified and a PhD in Clinical Nutrition, and has been working in the field of integrated health care since 1979. Her book ‘Digestive Wellness’ is in its 3rd edition, and she is the founder of ‘Access to Health Experts’ a teleseminar series I have been participating in.

Liz offers a teleseminar at least once a month. She interviews experts in the fields of health and nutrition, and using your phone, you dial in and can listen or participate in the discussion. At first it was unusual for me, then I realized what a convenient and simple format it is for learning. And, you can be in the comfort of your own home.

Besides listening, when you sign up for the year long teleseminar series, you receive a transcript of each conversation with the health experts, and an audio version that you can listen to on your own time. Some teleseminar guests included Dr. Kaayla Daniel ‘The Whole Soy Story', Dr. Russell Jaffe of Perque supplements, Dr. Ann Louise Gittleman of ‘The Fat Flush Plan.’

Besides that, Liz is running an offer right now. When you sign up for the teleseminar series, you will receive hundreds of dollars in free gifts, all related to increasing your health and wellness.

I have learned tremendously from the monthly teleseminars, and have a great respect for Liz’s generosity and commitment to spreading progressive health information, and her friendly manner. It’s a joy to know her and her work.

Use the link below to find out more about the teleseminars. Sign up before Feb 15h and for under $100 also receive the bonuses. I highly recommend signing up as the teleseminars, transcripts and audios have been invaluable to me.

http://www.InnovativeHealing.com/cmd.php?Clk=1279526

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RECIPE: GHEE

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Ghee, also called clarified butter or liquid gold, is a sacred healing food in Ayurveda, and has been used for thousands of years in India. It is one of the few oils to be used for cooking at high heat, as it is stable and will not burn or oxidize. Ghee does not need to be refrigerated.

Ghee is said to increase the agni, or digestive fire, and the overall strength of digestion. It is directly absorbed into the digestive system for energy, it carries the benefits of nutrients/herbs/spices into the body, it lubricates the connective tissues and improves flexibility (better for down dog!), nourishes skin and hair and calms the spirit.

Because ghee is ‘clarified’ butter, the milk protein casein, and the sugar lactose, are both removed in the cooking process. This makes it possible for those who are dairy sensitive to enjoy ghee. It is also sodium free.

Preparation:
-A calm, meditative cook
-A wide mouthed glass container- a quart canning jar is perfect. You can sterilize the glass container by boiling in water 2-3 minutes- set aside to dry. Container must be absolutely clean and dry before use.
-Heavy stainless steel or glass pot
-4 cups (8 sticks) of unsalted organic butter (yields ~3/4 of amount)
-Meshed strainer lined with cheesecloth

Procedure:
Heat butter gently in pot on low to medium heat. Butter will start to gurgle, and foam comes to top.

Depending on size of batch, cook for 20-30 minutes. Foam will subside and sediment (milk solids) will form at the bottom of pot. Ghee will start to turn a golden color and smell like buttered popcorn as it gets close to being done. Keep a watchful eye! When the butter becomes clear like liquid gold, and you can see straight to the bottom of pot, pull off of the stove and let stand for 1/2 hour. This will allow the oil to thicken slightly for a more effective separation from sediment and foam.

Pour ghee through the strainer lined with cheesecloth into the sterilized, dry container. The remnants of foam and sediment left in the cheesecloth can be mixed with a bit of agave, salt, herbs, or spices and eaten in the next week as a spread.

Ghee does not need to be refrigerated if made correctly, and can last for years. Be sure to use a clean utensil in the ghee container, especially if you are not refrigerating it. If you notice mold, the container might not have been completely dry, or food got in the jar. If the ghee has brown specks, or tastes burnt, you cooked it for too long. Ghee extends the shelf life of baked goods by 30%.

QUOTES:
“The way to a man's heart is through his stomach.”
Fanny Fern (1811-1872)

"Anybody who believes that the way to a man's heart is through his stomach flunked geography."
Robert Byrne

Be Well.
Laura

NtW +++ Healthy Resolve +++

2005-12-28T20:46:00.000-08:00

Nourishing the Whole +++ Healthy New Year’s Resolution +++

CONTENTS
1. Greetings
2. New Year’s Resolution Offering
4. Topics of Discussion
3. Nourishing the Whole Services
4. Quote

Greetings friends. It is nearly the New Year of 2006. The days are still dark and cold, but the Solstice and New Year give a sense of returning light and resolve to change. I hope you are nourishing yourself as best you can with whole and organic foods.

This turning of the year brings about a time of reflection of the passed year, and setting intentions for the next. Many of our new year’s resolutions are focused on creating a healthier more joyful life, tapping into our unique human potential, and sharing precious moments with those we love. (as well as losing those extra 10 holiday pounds)

Though our intentions and heart are true, the resolve of the resolution often dissolves around January 5th and we fall easily back into our familiar habits. What to do?

NEW YEAR’S RESOLUTION OFFERING
Are you ready for a healthy mind and body, to understand the importance of food, nutrition, and exercise, to learn cooking and yoga, and to commit to long term positive change? Are you ready for, maybe, one of those things? I am ready to support you!

One on one support and education is what is needed to make our resolutions stick. Earlier this year I created Nourishing the Whole as a Certified Natural Chef and Yoga Instructor, and just a few weeks ago, completed my Nutrition Certification.

For your healthy New Year’s resolution, I am offering the initial 2 hour consultation, for the price of a 1 hour consultation. Or for existing clients, I am offering a 1 hour consultation for 1/2 price. This offer is available for the month of JANUARY ONLY. I want to see you step onto a path of health and happiness soon!

TOPICS OF DISCUSSION
Health and nutrition are subjects difficult to grasp, especially when the media seems to spit out a new fangled fad or food every few months. Understanding the traditional wisdom of native cultures, fine tuned to our bio-chemical individuality, is to understand the basic nourishment the body craves.

Some topics and questions we will discuss:
+ Why are whole, organic, seasonal, local and diversified foods so important?
+ Why are refined foods, especially refined flours, depleting to the body?
+ Why are grains so allergenic, difficult to digest, and the source of much ill health and weight gain?
+ How come whole unadulterated fat doesn’t make you fat?
+ Why are saturated fats and essential fatty acids (EFAs) healthy, while vegetable oils not healthy?
+ Why are most vitamins on the market (which are synthetic) detrimental to health, and a waste of money?
+ What are the two low-gylcemic natural sugars I can use instead of white sugar?
+ How are sea vegetables (seaweeds) so healing, and how do I prepare them?
+ What are cultured vegetables, and how can they heal my digestion?
+ How do I make a traditional stock that is the basis of vitality?
+ What is the first and foremost step to nourishing my body and spirit? (email me back and I will let you know!)

NOURISHING THE WHOLE SERVICES
Nutritional Coach
Personal Chef
Cooking Classes
Personalized Yoga
Supported Detoxes
Lectures and Events

Please email me if you are interested in receiving a brochure and more information in the mail. I look forward to hearing from you.

QUOTE
‘The skillful use of food is far superior to any medicine.’ Thich Nhat Hanh

Be well.
Laura Ciapponi

Certified Natural Chef
Certified Nutrition Educator
Certified Yoga Teacher
510.333.5007

Did You Know....??? : NtW Oct Nov Dec Issue :

2005-10-13T20:43:00.000-07:00

CONTENTS
1. Did You Know….???
2. Recipe: Slow Cooked Lamb with Fennel, Root Vegetables & Orange Zest
3. Quote

+++++++++++++++++++++++++++++++++++

Did you know that though people often complain about the price of food today, Americans now spend 17% of their annual income on food, while in 1970 they spent 32% of their income on food???

+++++++++++++++++++++++++++++++++++

Its true. The price of food has generally gone down over the last 30 years- but so has quality, nutrient density, environmental integrity, and local production.

Just recently I had the fortune of seeing Carlo Petrini speak in San Francisco in conversation with Michael Krasny. Carlo Petrini is the founder and inspiration of the organization Slow Food. Slow Food was born in 1986, in the city of Bra, Italy. The international movement began in 1989 and has nearly 100,000 members worldwide.

The progressive principles of Slow Food and the charisma of Carlo Petrini are outlined in the Slow Food Manifesto, and the Slow Food website:

http://www.slowfoodusa.org/about/manifesto.htmlindustrialization

Slow Food puts organic food and the pleasures of regional flavors at center table. But don’t mistake this movement for one of epicurean hedonism. Quite the opposite. Though Slow Food reflects devotion to the processes that yield the greatest achievements in taste- this movement hinges on social justice, resisting corporate agri-business, environmental sustainability, biodiversity, and supporting our local farmers.

Carlo Petrini spoke emphatically of 2 myths that purvey many minds when it comes to food:
1) Food is too expensive
2) There is not enough time

Figures show we now spend almost half of what we spent on food 30 years ago. Great, one might think- life is getting cheaper. But at what expense? At the expense of the quality of the food (most of which is non-food, highly refined and artificial), at the expense of our health (who has benefited from hydrogenated oils, us or the corporations?) at the expense of our environment (transportation pollution, polluted ground water and air, depleted soil) at the expense of laborers (who have no protection). We can not forget about the hidden expenses in cheap food (ie food bought at Costco that’s not really food), just as we can not forget about the true price of gasoline (which is cheap in the USA)when stand at the pump filling our vehicles.

Carlo Petrini urged the audience to think of ourselves not as
consumers, but as co-producers. When making choices about what foods
to buy and consume, we are stepping into the economic market and
validating the whole of our choices from the product in our hands back
to the hands (or machine) that planted the seed.

I know of no better way to spend money earned than on food that is
organic, local, seasonal, whole, and diversified, preferably right from
a farmer at the farmer’s market.

But who has the time these days? No doubt it is difficult. Speeding
up in response to stress and frenzy brings delusion and superficiality.
Making mindful choices about consumption of products and food brings
freedom. Moderation and reduction of excess gives us more time to
enjoy the simple and sensual pleasures of life. Simplify. When life
becomes frenzied, difficult, and too complex Carlo says the best thing
to do is ‘take a nap.’

I am a member of Slow Food, and try to incorporate the wisdom into my
life and practice. It is not easy in the Fast Life, but the rewards
taste delicious and are something my whole being can stand behind.

Become a member, and see where Carlo Petrini is speaking next during
his time in the USA.

http://www.slowfoodusa.org/index.html

Being informed not only protects our health, but our freedom too.

+++++++++++++++++++++++++++++++++++

RECIPE: SLOW COOKED LAMB WITH FENNEL, ROOT VEGETABLES AND ORANGE ZEST

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Lamb is a good choice of meat, even if its not organic, because it is
not factory farmed and filled the hormones and antibiotics like beef.
This dish can be slow cooked in a crock pot, a Dutch oven, or in a pot
on the stove. Chinese medicine reminds us autumn and winter are good
times of year to use methods of slow cooking for energetic and physical
warming.

4 lbs lamb shank, or lamb sirloin
2 cups red wine
lots of garlic & onion
ghee or butter
2 leeks, chopped
1-2 cups stock
2 T tomato paste
2 yams, chopped
2 parsnips, chopped
2 carrots, chopped
1 fennel bulb, sliced
1 t each coriander & cumin
1 T each thyme & sage
1 T arrowroot dissolved in water
salt & pepper
zest of 1 orange

Marinate lamb in red wine, chopped garlic & onion overnight. Remove
from marinade and pat dry.

In heavy pot, add ghee and brown meat on all sides over medium heat, in
batches. Remove to plate. Pour off browning fat. Add marinating wine
with garlic & onion, bring up brown material (fond) off bottom of pot.
Add stock, tomato paste and bring to a boil.

Either transfer all ingredients except zest to crock pot or Dutch oven,
or add all ingredients to pot on stove. On stovetop, cook on low,
covered, for 4 hrs or more, in oven on 300 for 4 hours or more, or in
crock pot on low for 6 hrs or more.

Add zest in last 1/2 hour of cooking, and adjust seasonings as you
would like. If you want the sauce thicker, mix in the arrowroot. This
dish is delicious with quinoa.

+++++++++++++++++++++++++++++++++++

QUOTE:
"A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which the food comes."
Wendell Berry

Be Well.
Laura

Did You Know....??? : NtW Sept Issue :

2005-09-01T20:41:00.000-07:00

Nourishing the Whole : : : September Issue

CONTENTS
1. Note from the Editor
2. Did You Know….???
3. Recipe: Creme Fraiche
4. Quote

Well, summer is here and I have been enjoying the pleasures of the season! Seems I missed two issues of this newsletter…. hopefully you have been enjoying yourself as well, and haven’t missed them too much. Futurely, these newsletters will come out once every 3 months or so, until I finish my own education, and have more time to write.

This month I want to look at dairy products a bit more. I thank you for all the responses and questions regarding the last issue on the importance of raw dairy.

+++++++++++++++++++++++++++++++++++

Did you know lowfat and nonfat dairy products contain dry milk solids not listed in the ingredients, and that contain MSG, oxidized cholesterol, and damaged proteins???

+++++++++++++++++++++++++++++++++++

It’s true. Dry milk solids, or powdered milk, are added to most every lowfat or nonfat dairy product. This is because the taste and body are compromised in refined reduced-fat dairy.

The problem with dry milk solids is that commercial high temperature dehydration methods create free glutamic acid (essentially MSG, monosodium glutamate), oxidized cholesterol, and damaged proteins.

MSG is toxic to the nervous system, and considered an ‘excitotoxin.’ It scrambles neural networks, over stimulates neurons in the brain, and has been proven to lead to degenerative diseases, tumors, and memory loss. MSG also interrupts the brain’s ability to register a feeling of satiation, or fullness from food. Oxidized cholesterol is a potent free radical, doing damage to the arteries, while whole cholesterol just tries to fix the damage. Damaged proteins are also powerful carcinogens to the body.

MSG, or ‘the essence of taste’ as coined by the Japanese, is in nearly every processed food on the market. MSG itself, does not need to be listed on the ingredient label, thanks to the FDA. It can now masquerade as: spices, natural flavors, hydrolyzed protein, textured protein, autolyzed yeast, glutamic acid, calcium or sodium caseinate, & gelatin.

This ‘essence of taste’ is used in foods that are refined, stripped of inherent nutrients, processed, reprocessed, dyed, deodorized, dehydrated, pasteurized, homogenized, irradiated and energetically altered. Clearly, true wholesome taste is eradicated, and fake taste needed.

While one man made chemical may not have immediate negative side effects, when combined with other man made chemicals, our bodies become chemistry experiments. No one, not even scientists, have done experiments on the combinations of these incredibly dangerous and powerful chemicals, and what they might do to our health.

When it comes to dairy products, full fat, organic and preferably raw is by far the most nutritious. What about saturated fat and cholesterol? Both saturated fat and cholesterol, in their unadulterated state, are completely healthy.

Consider that the nervous system is 80% fat, saturated fat enhances the immune system, the brain is 20% cholesterol, the liver makes cholesterol if we don’t eat enough, and cholesterol is the precursor for the creation of sex hormones and hormones to deal with stress. It is the laboratory-made hydrogenated vegetable oils and oxidized cholesterol found in so many refined foods that is the culprit in heart disease.

So reach for the full fat, unadulterated foods that are whole and fulfilling. Enjoy the whole food, comprised of its natural balance of fats, proteins, and carbohydrates. I think Mother Nature knows better than man made chemicals and processes.

Being informed not only protects our health, but our freedom too.

REFERENCES:

Excitotoxins: The Taste That Kills, Russell Blaylock
Natural Cures They Don’t Want You To Know About, Kevin Trudeau
Nourishing Traditions, Sally Fallon
The Untold Story of Milk, Ron Schmid

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RECIPE: CREME FRAICHE (crem fresh)

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Crème fraiche is a European style sour cream that is a key ingredient in French cooking. This recipe makes the traditional fermented crème that is great on soups, bread, hot grains, crepes, eggs. And its so easy to make. You will need:

1 pint good quality organic cream (Organic Pastures makes raw cream easy found)
1 tablespoon buttermilk

Place cream in a glass container. Mix in buttermilk. Let stand at room temperature for 24 hrs. Chill and use liberally.

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QUOTE: ‘Love, like bread, must be made fresh daily.’

Be Well.
Laura

Did You Know....??? : NtW June Issue :

2005-06-13T20:35:00.000-07:00

Nourishing the Whole : : : June Issue

CONTENTS
1. Did You Know….???
2. Recipe: Lemon Whey Tonic & Raw Cream Cheese
3. Quote

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Did you know organic, raw dairy (unpasteurized & unhomogenized) contains far more nutrients, is easier to digest, and is certified with a lower bacterial count than commercial dairy???

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Is true. Organic raw dairy is far more healthful, more digestible, and safer to consume than commercial dairy. Fortunately, there is an increasing demand and availability for real raw milk, the way milk is meant to be, with benefits for both humans and animals.

Pasteurization of milk is when it is heated to 162 degrees and held there for 15 seconds. This process is meant to kill all pathogens (disease carrying germs) and increase shelf life of milk.

Besides killing potentially harmful pathogens, the nutritious constituents of raw milk are destroyed. Pasteurization destroys Vitamin A, C, B-complex, and even most of the Calcium. These nutrients are not matched when added back or ‘fortified.’ Fortification of any already stripped, damaged, or refined food product is done with poor quality, synthetic nutrients that are often added back in the incorrect ratio, or not even able to be assimilated.

Pasteurization reduces digestibility of proteins, and live enzymes are lost. When those who are ‘lactose intolerant’ try drinking raw dairy, often then can with success. This is because vital enzymes and beneficial bacteria are still present and ready to digest the milk sugar lactose.

Homogenization is using extreme high pressure to force milk through a tight sieve to create a homogenized product- one without the cream at the top. Studies have linked homogenization to heart disease.

Pasteurization at one time was thought to be necessary to control outbreaks of tuberculosis, undulant fever, and salmonella. Tuberculosis and undulant fever are not concerns today, and oddly enough all outbreaks of salmonella have occurred in pasteurized milk.

Milk is pasteurized today because of poor farming practices. Cows live in crowded, dirty barns, are given growth hormones, antibiotics, and are fed pesticide-laden grains. Dairy cows often have mastitis, a painful infection of the udder, and are forced to produce 3-4 times more than the average 2-3 gallons per day. These cows almost always secrete pus into the milk; one of the real reasons pasteurization is still in effect.

The strange thing is, that once milk is pasteurized, if any pathogen enters after that point, there is no natural defense mechanism left in the sterilized milk. For example, if pasteurized milk is left out for more than a day, it will begin to putrefy, growing harmful bacteria. But, when raw dairy is left out, it will sour, increasing beneficial lactobacillus and bifida, bacteria that create time honored clabbered milk, yogurt, and kefir. These dairy foods are full of potent immune and digestive boosters, and are actually able to eliminate any dangerous pathogens, as is raw milk.

Besides that, regulations of milk bacterial count, herd testing, and employee testing is far more strict for certified organic raw milk than commercial pasteurized milk.

Not all states have certified raw milk available. Right now California, Connecticut, and New Mexico are certified. But, its still possible to get milk the old fashioned way- straight from the farmer. If you can’t find good quality raw milk, limit your dairy consumption to cultured buttermilk, whole milk yogurt, butter, cream, and raw cheeses- which are available organic in all states.

The two farms in California that produce certified raw milk are Organic Pastures in Fresno, and Claravale Farms in Watsonville. Both these farms are committed to high quality products and their animal happiness. Daily bacterial count tests are posted on their websites, and cows are living in their natural grass fed environment, which remarkably improves the nutrient density of the dairy and meat.

www.organicpastures.com
www.claravalefarm.com

I have just scratched the surface of the topic of the importance of raw dairy. If you have reached the end of this writing you are probably a person who will actually join the Campaign for Real Milk, and want to do more research!

http://www.realmilk.com/why.html

Being informed not only protects our health, but our freedom too.

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RECIPES: LEMON WHEY TONIC & RAW CREAM CHEESE

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This tonic is best upon rising on an empty stomach. Increases beneficial bacteria, liver cleansing, and energy.

YOU WILL NEED:
1/2 gallon raw organic milk

Place raw milk in a clean glass container with lid and let stand at room temperature for 3-5 days until separation occurs. Best in a spot that gets some warmth, but not direct sun. The yellowish curds will rise to the top, and the thin whey will be below and throughout. There is no correct amount of time- the longer the souring, the stronger the flavor.

Line a large hand strainer with cheesecloth and place over a large bowl. Pour in the separated milk, cover, and let drain for a few hours.

Tie up the cheesecloth with the cheese inside, being careful not to squeeze, and hang sack from a horizontal wooden spoon over the rim of the large bowl for another few hours. More whey will drip out. Store whey in a glass jar and the cream cheese in a glass container. Refrigerated, the cream cheese keeps for a month or so, and the whey for 6 months.

FOR THE TONIC:
1/2 cup whey
1/2 cup hot water
1 lemon, juiced
a bit of agave, raw honey or stevia

FOR THE CREAM CHEESE:
2 cups raw cream cheese
1 T nutritional yeast
1 /2 t sea salt

Put cream cheese, nutritional yeast, and salt in a bowl and mix well with hand blender to achieve creamy consistency. Serve on crackers, spread on toast, in with salads, sautéed vegetables or eggs. Flavor Ideas: garlic and chives, black pepper, sage, toasted sesame, poppy seed, marinated artichokes, agave with cinnamon, cardamom and raspberries.

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QUOTE: “Chance favors the prepared mind.” Louis Pasteur (1822-1895)

Be Well.
Laura

Did You Know....??? : NtW May Issue :

2005-05-01T20:25:00.000-07:00

Nourishing the Whole : : : May Issue

CONTENTS
1. Did You Know....???
2. Recipe: Mineral Rich Bone Stock
3. Quote

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Did you know there were no vegan traditional cultures???

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A vegan, (VEE-gun) or sometimes called strict vegetarian, abstains from animal products in food and lifestyle including all meat, dairy, eggs, leather, fur, wool, honey, silk, products which were tested on animals, etc.

Traditionally, our ancestors ate a diet of largely meat and fat, with vegetables, some nuts, seeds and fruits. Gorillas are mistakenly labeled vegetarian, as they eat insects, larvae and the eggs. Humans eating a largely plant based diet, also ate insects and worms, and received necessary vitamin B-12 from this insect/animal source. We are omnivores and need animal source foods as well as plant foods to maintain wellness.

A contemporary lifestyle excluding animal consumption can be useful for short term cleansing- a week, a month, maybe a year, but inevitably leads to deficiencies and imbalances in the body. Deficiencies are found in vitamins A, D, essential fatty acids (EFA), and minerals calcium, zinc, and iron. The only form of useable B-12 is found in animal products. A vegan diet is especially dangerous for growing children, chronic illness, men and women during childbearing years.

Biochemical individuality allows some people to do well on a lacto-ovo vegetarian diet (eating milk and eggs), assuming they are nutritionally adept. Grains and beans as a source of combinable protein always need to be soaked before cooking, making the nutrients bio-available and digestible. It was only 10,000 years ago humans starting eating grains, in comparison to the 2 million years of hunting and gathering, and our digestive tracts have yet to fully adapt.

Animal protein is high quality, nutrient dense food, including the fat soluble catalysts that insure absorption of fat soluble vitamins A, D, E, and minerals. The human species requires 8 amino acids that the body can not manufacture, vitamin B12 and some essential minerals. The only viable source of these amino acids and of vitamin B12 is animal protein such as red meat, fish, eggs, raw milk, insects and worms.

The quality of our lives has much to do with the quality of food we ingest. Much of the last 150 years of food is an experiment- on us. With our short term memories we are ingesting our idea of ‘food’, an idea that the body can’t recognize as true food, such as- any refined, packaged products, hydrogenated oil, canola oil, reduced-fat foods, msg, gmo food (genetically modified organisms), protein isolate powders, pesticide, fungicide, herbicide, deodorized, colored, preserved, chemical and hormone laden plants and meats. One only needs to look at the alarming amount of degenerative diseases today. We may be living longer, but have lost touch with the quality of a healthy energetic body.

Quality is crucial. If we choose to eat meat today, it needs to be from organic, pasture raised, grass fed and finished, local farms. Choosing humanely raised animals, and using all the parts, benefits the animals and environment, and has a tremendous effect on the nutrient quality of the food. Now, organic vegetables, raw milk, and grass fed and finished meat is found more easily at local markets and farmer’s markets. These are wise choices.

Vegans have compassionate and reverent philosophy towards the environment and life that can be applied to a traditional, nutrient dense, meat eating diet. Through making conscious choices, preparing and cooking our own food, wasting no part of the food, and eating the quality food with gratitude, we can nourish our whole self, be aware of the cycle of life, and the impact we have on the Earth.

We need not label ourselves vegans, vegetarians, or meat eaters. But we do need to know our unique selves, be informed of our choices today, the choices we are presented which are mislabeled as 'food,' and the choices our ancestors made over the course of the last 2 million years. Finding our unique balance brings consciousness- making the best choices we can, with what we have, in each moment.

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RECIPE: MINERAL RICH BONE STOCK

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Traditionally, bone stock has been used to cure almost everything. Rich in calcium, magnesium, potassium, gelatin, and collagen, bone stock is used in the treatment of chronic disorders. The premise behind stock is that nothing goes to waste. After eating meat, or eggs, don’t throw the bones and shells away! Wash them and save in a bag in the freezer for stock. Do the same with vegetable trimmings and stems.

INGREDIENTS: (all organic and free range only)

-One large 3-5 gallon stainless stock pot with lid
-Bones: Beef, Lamb, Turkey, or Chicken
Knuckle bones give gelatin, Marrow give nutrients/flavor, Rib/neck give flavor/color
Rib and marrow bones can be roasted before for more flavor
-Shells: Can be used exclusively for vegetarians
-Water
-1-2 T vinegar or lemon juice
-One strip of Kombu
-5-10 peppercorns
-Onions and Garlic, chopped
-Carrots and Celery, chopped
-Vegetable trimmings and stems
-Thyme and Parsley, one bunch each

Place all bones and shells in pot. Add cold water a few inches above bones. Add vinegar or lemon juice, kombu, peppercorns, cover, and let stand for 1 hour. This helps leach minerals from bones and shells. Bring to a boil, then reduce to lowest possible heat. Skim off any foam that comes to top. Cook for at least 12 or up to 72 hours. Add remaining ingredients in last hours of cooking. Strain stock into separate pot, discard what is left of bones and vegetables, cool, then chill overnight. Skim off fat, then freeze for future use. Use stock as base for all soups, sauces, cooking grains and beans.

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QUOTE: “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
Craig Claiborne

Be Well.
Laura

Sources:
Nourishing Traditions, Sally Fallon
Traditional Foods Are Your Best Medicine, Ronald F. Schmid
http://www.mercola.com/2000/apr/2/vegetarian_myths.htm

launchiNG>> > > Nourishing the Whole

2005-04-20T12:16:00.000-07:00

Hello friends and family,

I am very excited to announce the birth of 'Nourishing the Whole.' As
you may know, I completed the Natural Chef culinary program at Bauman
College in Berkeley, where I am now continuing with Nutrition. I also
became a Certified Yoga Teacher last year, having practiced 8+
years. I am still continuing with photography, just increasing my
capabilities and weaving my love of food and wellness into a business-
one I want to share with you!

Nourishing the Whole blooms from my enthusiasm for food and healing.
Food is delicious medicine and has long-term results with many
illnesses. Eating seasonal, local, organic, whole, diversified foods
that are right for our bio-individuality is the foundation for
regaining our optimum vitality--- but who has all the time and energy
to figure it all out? I do! Let me do the work.

Nourishing the Whole includes personal cheffing, nutritional coaching,
private yoga and cooking classes, and kitchen/pantry clean & restock.
Whether interested in having just a personal chef cook gourmet meals,
or working on specific health issues through gradual diet and lifestyle
changes, my services support your requirements. Specialized menus
range from gluten-free, sugar-free, seasonal detox, mama's needs,
weight optimalization, digestive conditions, diabetes, cancer, blood
pressure, and more.

My intention is to provide you with the tools you need to help you
become more of your own vital whole- through food, nutrition, natural
medicine, body awareness, and joy. I am a member of the Weston A.
Price foundation and believe organic, traditionally prepared, whole
foods are our best medicine.

If you would like my brochure and more information sent to you, reply
with your address. The first consultation is complimentary. Please
feel free to forward this email to someone you think would be
interested.

I will be sending out a monthly newsletter: 'Did You Know...?' This
newsletter will bring to light issues around one health subject, often
surrounded by opposing and confusing information. If you do not want
to remain on this email list, please respond with 'remove' in the
subject.

I hope this email finds you well in the early days of spring. Farmer's
markets are full of fresh, nutrient dense produce and meat. Enjoy the
bounty of seasonal flavors.

Be Well.
Laura

"I was 32 when I started cooking; up until then, I just ate." Julia
Child