for those of you who know me- really know me- you also know that i am the world's pickiest eater. well used to be anyway. as a child i didn't like any vegetables except corn and raw carrots- the only fruit i would eat was mandarin oranges and maybe a raspberry or strawberry here and there. meats pretty much grossed me out- no gristle or chicken skin for me please... when I think back on what I ate, i survived on a lot of potatoes, (potato chips!!),
cheese, carbohydrates and sweets. since i've grown up- (which was just a couple years ago)-I have gotten better and i'm slowly but surely making better choices and treating my body better. ***it took long enough-sheesh.
there is a wonderful food co-op where I live and here's some of what I
bought there yesterday. i follow the blog of doctor
laura koniver- www.intuitionphysician.com .
i love her holistic, natural advice for health and well being.
she suggests that women should not be putting fluoride in their
bodies when we are grown up. it depletes calcium from our bones i guess.
i'm going to try her tooth whitening
suggestion of using a coconut oil rinse, swishing your mouth
with hydrogen peroxide and then brushing with straight-up
baking soda. (did it last night for the first time).
who doesn't want whiter teeth? : )
i was a whole lot afraid to put a scoop of coconut oil in my mouth
(remember-picky eater here) but it tasted like i was eating
a mounds candy bar. BONUS
check out her blog if you want the whole story on what to do to get
the best results.
i also want to tell you about a fab book that's just out
by shauna niequist called bread and wine.
each chapter of her book tells a story of family, her love of cooking and
bringing people to the table.
then it ends with a recipe.
i thought the gluten free blueberry crisp sounded so good i tried making
it last night.
here is the recipe:
4 cups blueberries (or almost any fruit)
1 cup old fashioned oats
1/2 cup raw unsalted pecans or almonds -chopped
1/2 cup almond meal ( that's what's in the bag in my photo)
1/4 maple syrup
1/4 cup olive oil
1/2 tsp. salt (opt.)
put your fruit in an 8x8 in. pan (i sprayed mine first)
then mix all topping ingredients together and crumble over the top
bake at 350 for 35-40 min. till bubbly and topping is brown.
*this was so quick to throw together. shauna suggests serving it up warm with a scoop of
vanilla yogurt for breakfast- or with a little ice cream for dessert.
it is relatively healthy too. yumm
i can't wait to try it with a mixture of rhubarb and raspberries
oh and the tea in the picture? it's almost always part of my bedtime routine.
it's such a soothing way to end my day- usually i'm the only one still up and i make a cup
and sip it slowly. it's so "english" and kind of feels like
doing a few yoga poses does- like you're honoring your
have you tried anything new lately that is nurturing and healthy?
I may be a little late to the party, but better late that never right~