I grazed on these for a lovely Saturday 🙂 My morning apple dipped in almond butter and cup a tea had the addition of two cacao butter cannabis capsules and an hour later welcomed a subtle feel that lasted 2 hours. Another couple capsules brought on a gentle, graceful buzz that had me sitting up straighter and breathing in deeper.
As a woman, I must share this smoothie with you; easy-to-make, delicious, and a vibrant color! I first heard about green vegetable smoothies in 2011 when I used The Body Ecology Diet (B.E.D.) to heal a stubborn case of systemic yeast overgrowth and though I took time to ease into making them, I was hooked once I did.
Salmon heads are packed with tender meat and fat along the jawbone. They are especially prized for making fish stock as a base for soup of all kinds and contain vitamin A, Omega-3, iron, zinc, and calcium.
I was apprehensive to make salmon head stock. Though I had experience with chicken and other meat stocks, I’d never made fish stock and imagined the whole house smelling ‘fishy’.
This savory treat is delicious straight from the skillet or the next day at room temperature. Eggs are the key player, but only the yolks as I find most people I work with have a tough time digesting egg whites. If that’s not you then scroll down for a version that uses all the egg.
I am all about making food easy to digest … hence the name of my business, Happy Bellies and this recipe does just that 🙂 If you can eat egg whites, substitute 8 whole eggs for the 12 yolks and omit starch.
I’ve done colonics since college and really got into them again in my 30’s, after being diagnosed with yeast overgrowth when a friend lent me The Body Ecology Diet (B.E.D.). This book had a chapter on colon cleansing to balance the body of excess pathogenic yeast, bacteria, and viruses …. all right up my alley!