This is my husband’s take on mayonnaise. Before he walked in my life I’d been making my own version of mayo with little to no success; was either too runny or too bland. Into my kitchen he came, blending the perfect concoction of what you will find below.
I hesitated to write this recipe because it’s so simple. Yet, we don’t bring our basket of cookie cutters down off the shelf everyday and I got some photos, so here goes an easy-to-make recipe.
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.
Sauerkraut, known as kraut, is a popular probiotic food made with cabbage and salt. The salt acts as a natural preservative to keep bad bugs (pathogens) away, while drawing moisture from the cabbage.
Why not add salt…
Salt slows and
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’.
These kisses are easy to make, gluten-dairy-refined sugar free, and the perfect something if you are on The Body Ecology Diet (B.E.D.). When I was healing on stage 1 of this diet, I kept a stash (+ other sweet treats) in my freezer to nibble on when I craved sweet …. they are also great for the lunchbox.
Chicken stock, like any meat stock, is rich in minerals, gelatin, and collagen. This elixir keeps bones and teeth strong, joints supple, and hair soft. I have experience with the last one as my hair used to be dry with grey coming …. I started drinking stock and within weeks, my hair softened with much less grey; likely the collagen had a play in that.
As a kid, I remember that there always seemed to be a pot of meat soup on the stove. As I grew up and became vegan in my early 20’s, cooking chicken just wasn’t