Cyber Monday DEAL!

Because, why not?!  Red Wine And Cheese PlateYou can get these deals now through midnight on Monday, December 1st.

Here are just a few reasons why you should take advantage of one of the deals below:

  • You want to be that person in the room who says “no” to a whole table of desserts, just because they don’t taste good to you anymore.
  • You want to be that person in the room who can eat rich foods, and not gain weight.
  • You want to feel good, truly strong and healthy.
  • You want your constant digestive issues to be a thing of the past.
  • You want your family to be healthy, perhaps even solve some of those nagging health issues such as allergies, skin issues, infertility, yeast infections, IBS, headaches, and many, many more.
  • You are confused about what to eat, and you need some simple answers and help with sourcing good food.

It is shopping season, and giving the gift of health is the best gift of all!

Deal Number One

50% off of my Real Food Transformation eCourse!

This is an amazing deal, never before offered!  This course will walk you through eight steps to a healthy diet.  We’ll get down to the nitty-gritty and look at every aspect of your diet.  Full price is $95, so you’ll be getting the course for just $47.50, a steal!Two Women Eating Meal Together At Home

  • Informative videos
  • Beautiful information sheets for you to print or use online
  • Help with sourcing healthy food
  • Daily email support
  • Facebook group to ask all your questions
  • 30+ recipes to get you started
  • Lifetime access to all of this information
  • 100% money-back guarantee

You can purchase as many of these courses for friends and family as you’d like.  Each member needs their own login, so follow these simple steps to get you set up:

1. Click on this link and pay the correct amount for the number of courses.  Ex: 1 member sign up = $47.50, 2 member sign up = $95, 3 member sign up = $142.50

2. Email me the email addresses you’d like signed up, along with the desired start-date of the course.   If you don’t do this step, I’ll simply use the email address used in the Paypal purchase.

3. Start your journey to a healthier you!

Deal Number Two

20% off consulting services!

You know folks, I almost never offer discounts on consulting.  This year, I want to reach people who’ve been hanging out on the sidelines, wondering if they should take the plunge and have a consult to deal with one issue or another.  A consult with me is a fun time where we talk about you and positive ways to get you where you want to be.  Young women in the kitchen Consults are either over the phone/Skype/Facetime or in my home office in Roslindale.

Let me tell you,  NOW is the time to take advantage.   I’ve never before offered a discount on my rates and I can’t imagine that I’ll do it again anytime soon.  Food can truly change your life (just check out my last blog post!), so now’s the time to get some professional help to kick-start your health.  To take advantage, follow these simple steps:

1.  Click on this link and pay for the desired number of 1-hour sessions.

For a four-session package, the discounted rate is $256, for an eight-session package, the discounted rate is $512, for a single session the discounted rate is $64.

2.  Email me to set up your first appointment!   I can only take a tiny number or new clients before the end of the year, but if you have an urgent issue I’ll get you in, no problem.

Here’s to a happy and healthy new year and new you!

It CAN be done.

Some days are amazing.  Some weeks, months, years, lives are amazing.  Lately, I’ve been surrounded by people doing amazing things with their health, and I’m inspired.  Attractive happy woman joying in beautiful summer day.

As many of you know, I consult with clients on improving nutrition to help or heal a wide variety of health problems.  Many of my clients have autoimmune diseases, though certainly not all.  Here, I’m sharing two lovely stories of success on their journey, one a client of mine and one not.

This week, I was at a pot-luck and was talking to a woman who has suffered from Hashimoto’s disease for about 15 years.  Now in her early-50s, she’d been on a health journey for years.  As a professional in the field of alternative medicine, she’s been aware of plenty of ways to work at and improve body functions.   Yet still, 10 years into her disease she wasn’t improving and so she decided to go on the GAPS diet.  When I first met her last year, she casually mentioned that she had Hashimoto’s and was working through some things.  She expressed some happiness with the results of the GAPS diet, but also was hoping some other things would have improved.  At that point, she’d been on the diet for four years.

When I spoke to her this week, she’d been on the diet five years.  She’d just recently gotten her blood tests back from her doctor, and it turns out that she no longer has Hashimoto’s disease.  Let me say that another way: a healing nutritional protocol has healed this woman of her autoimmune disease!

This is unprecedented in the medical world, folks.  When one is diagnosed with an autoimmune disease, they should expect to have it for life.  Yet here is one example of how diligence and hard work can pay off.  This woman has also worked on detoxifying heavy metals and other issues, but had her digestion not been strengthened by the GAPS diet, her body would have never have been able to handle the metal detox protocols.  I’m certain that other GAPS practitioners see such rewards often; this diet has truly helped thousands around the world.Kombucha

Next, meet a young woman in her mid-20s.  She’s young, active, and works as a Registered Dietician.  She’s busy, social and yet dealing with health issues.  Since her youth, she’s always had digestive issues going on.  From acid reflux to allergies, to problems with her esophagus.  More recently, she’s noticed allergic reactions to foods.  It seemed to her that every month she added another food to her list of allergies.  Her training had not helped her learn how to deal with allergies or leaky gut.

I began working with her in the winter of 2014 when she began the GAPS diet.  It was a hard road — she had to navigate a busy summer with lots of festivities on a relatively strict diet.  I’m happy to say that a few weeks ago she ate the first apple she’d eaten in five years, with no reactions.  Her digestive system is healing, her body is not attacking food or itself, and she’s on her way to a full recovery. She’s done a fantastic, amazing job with this diet thus far and is reaping the rewards.

To see such clear improvements after just six months on the diet is fantastic, though not always the case.  A whole variety of factors go into how fast or slow one heals.  Age matters; young people heal faster.  My son, at six months old, healed his eczema in under a year.  The 52 year-old woman took five years on the diet to reverse Hashimoto’s disease.   Every individual has a unique biology that will effect how long it will take to heal.

I have to say, I haven’t met anyone yet, whether my client or not, who hasn’t seen some improvements result from an improved diet, whether they do just basic improvements or something more drastic such as GAPS.   Whatever your issue, your meals can help you.
Food people, it’s all about the food.  Eat well, BE well, LIVE well.

Click here if you want to get started on improving your diet, step by step. 

 

 

 

You need to make these.

squash squaresAwesome.  These are just lovely, delicious treats that get squash into your family in a new way.  Inspired by my friend Jenna’s recipe over at Whole-istic Living, these little squares unexpectedly made my day.

I had leftover baked squash in the fridge and a whole bunch of nuts.  I scoured my recipe books, and didn’t find anything good.  Without internet access for the morning (what horror!) I was unable to look up a recipe online, yet I remembered Jenna’s so I tried to recreate it from memory.  Here’s what I ended up with and loved.

They’re sweet, but not too much.  They don’t pretend to be a brownie or kitchen sink bar.  They are what they are: maple-syrup sweetened buttery squash sitting nicely on a rich pecan crust and topped with crispy flaked coconut.  Rich and delicious as a stand alone healthy snack full of a balance of Omega 3 & 6 fatty acids, protein, and trace vitamins and minerals.

These were a hit in my house.  My kids don’t usually eat squash or nuts, yet my 4 year old loved the top, and my 2 year old loved the nut crust.  Together it makes a great after-school snack, and they’re also firm enough to withstand lunch-box travel.

Perhaps the best part of this is that it uses only 1 piece of kitchen equipment!  Hurrah for easy cleanup!

Enjoy!

Crust

2 cups pecans

1 pastured egg

1 tbsp organic butter

pinch of salt

Squash Filling

4 cups cooked/skinned butter nut squash

2 pastured eggs

1/2 cup of real maple syrup (you can substitute raw honey if you prefer)

4 tbsp pasture butter

1 tsp cinnamon

1 pinch of cloves

pinch of salt

For the crust:  Put nuts in a food processor and grind until smooth.  Add in the egg & salt and grind some more.   With your clean fingers, spread the butter around an 9 x13 pyrex baking dish until it’s well covered.   Then spread the pecan mixture out evenly over the butter.

For the filling: Put all of the squash into your food processor.  I didn’t bother to clean mine after the pecans, as I figured a few stray pecan bits in the filling would be just fine.  Once the squash is pureed, add in the eggs, syrup, salt, cinnamon & cloves.  Mix until blended.   Spread evenly over the top of the pecan crust, and sprinkle unsweetened coconut flakes over the whole thing.  Bake at 3:50 for an hour.  Baking this low and slow will allow the squash to firm-up without burning the crust or coconut.

Let cool and slice into bars.  These keep very well in the fridge.

Want more recipes and ideas on how to get healthy foods into your life?  Check out the great deal I’m offering only through Friday!

 

 

 

 

Ta Da!

Real Food Transformation ImageHave you ever worked hard on a project, focused time energy and funds to something that you truly believed in?  If so, then hopefully you’re also familiar with that giant sigh of relief when it’s done.

That’s where I’m at folks, I’ve completed my Real Food Transformation eCourse and it’s already changing the way people look at food.  Through videos, documents for you to print and use, journal assignments, and daily emails, this course will help you change the way you look at food and your body.  This course will walk you at your own pace, step-by-step through changing your diet and changing your life.

I’m in that lovely place of having a finished product, wanting to share it with the world so badly that I’m nearly giving it away.  If you take this course with me one-on-one, you’ll pay over $400.  However, I’m offering the eCourse at the incredibly discounted rate of $70.   That’s right, just $70 until October 31 when the price will go up to the regular (and still low) price of $95.

Share this with your friends and family.  This is an awesome way for anyone who’s interested in nutrition to get started on healthy eating.   Join me for the ride!

 

 

 

Chocolate Class, May 18!

This is the class you’ve been waiting for!  You’ll learn healthy ways to make one of the world’s most cherished foods.  All of the chocolate will be sugar free- and no artificial sweeteners either.chocolate

We’ll make both dark and white chocolate, and have lots of fun and samples along the way.   This will be a hands-on class so you can experience how easily healthy treats can be made.

As usual, this class will have nutritional information discussions so you can feel good about what you’re eating and help spread the word of good nutrition.

Class will be held a private residence in Westwood, MA and space is limited.  Please sign up by paying in advance here.  After sign-up, the address will be sent to you.

May 18, 2:30- 4:30 pm.

Cost: $45 in advance, $50 at the door

Class will be taught by Gena Mavuli a Traditional Foods Teacher and Nutrition Consultant serving the Boston area. Gena believes in fabulous real food to nourish the body, mind and soul, while she supports people on their journey to complete health.
http://www.holisticnutritionbasics.com

Salad Dressings 101!

Get ready for SPRING with Homemade Salad Dressings!!

When: March 28, 5-6pmabrand_hnb_photo-img_0663_retouch-inversed.jpg
Where:  Freshii Boston
100 High St. #100, Boston MA  02110
Cost: $15 in advance via this link, or $20 at the door.

Salad is the go-to healthy lunch or dinner for many of us.  But why bother making it yourself?!

1. It’s EASY!  If you have 10 minutes you can make 2 dressings.  If you have 30 minutes, you can make 5-10 dressings.   No joke!

2.  Homemade dressings are full of valuable enzymes, which are vital to the daily functions of the body and often lacking from a typical diet.

3. Store bought dressings are full of rancid oils and preservatives.  Why take that health risk when it’s so simple to do at home?!

Join me at Freshii next Friday!

Organic Valley, you’ve let me down

Like everyone, I have my favorite products.  I usually by from local farms, and when life gets in the way I buy organic/grass fed from stores such as Whole Foods or Trader Joe’s.   This week, my local stores were out of the fantastic, local, grass fed c20140212_082203ream that I usually buy.  Since it’s the middle of a snowy winter here in New England, it’s not abnormal to have low supply of high quality goods as milk production can wane in the winter months.

So, what did we do?  In my house, we put cultured cream on our food every day, which I often culture at home, and I wasn’t willing to go without.  (Are you interested in learning how and why one should do this?!  Click here!)   In a pinch, we bought Organic Valley.  Although I never suggest using ultra-pasteurized cream ever for anything, I caved this time and also was curious about how well this dead food would culture.  In a rush, I didn’t look at the back of the container.  Take a look at the bottom picture- what do you see that is problematic?

Did you see it?  The writing is small, but it’s there.  Carageenan.  What is wrong with carageenan, you ask?  Well, there are two kinds of carageenan- one that is damaging which isn’t supposed to be in our food, and one that is supposedly ok for consumption which is called food-grade.  The problem is that the one that is damaging actually degrades the intestinal tract and liver, and becomes a carcinogen (ie: cancer causing) in the body.

20140212_082148What if they use the the non-food grade version in food?  Do they?!  Would they do that?!  In organic food?!  The answer, unfortunately, is yes.  According to the Cornucopia Institute’s study

My advice is to avoid that stuff like the plague.  It’s often in liquids and used as a thickener, such as in almond milk or canned coconut milk.  Yes, it means being very very careful about what you eat, and checking all labels- even the organic ones!    If you’d like a more detailed explanation of the how’s, why’s and who’s behind this, check out this extensive and well-researched blog post.

Now, what do you think I did with this cream?!

Nothing says “love” like good gut bacteria!

 

Show your love by getting your partner a spot in this upcoming class!

Culturing Dairy 101: Yogurt, Kefir, & Creme Fraiche

March 1, 3-6pm
Hyde Park MA
Cost: $40 in advance via this link, or $45 at the door

This class takes you step by step through the process of culturing your dairy to reap the benefits of beneficial bacteria in your diet.  These foods aid in digestion and play a major role in a healthy diet.  In this class, you’ll gain the following:

  • Skills to make your own cultured dairy at home
  • A wide range of nutritional information and guidance
  • Samples of items we’ll make
  • Extensive Q & A opportunity
  • $10 discount on future consulting services

This is a great class for anyone with any sort of digestive disorder including acid reflux or GERD, on the SCD or GAPS diets, or anyone simply looking for ways to add more healthy options to their menu.

Space is limited to 15 people.  Payment in advance will reserve your spot, and is highly recommended.  Contact me with any questions.

 

Liver Meatball Success!

IMG_1244There is nothing genius or original about this idea: take a food that many (er, most?) people think is unsavory yet believe it is very good for them, and try to hide it in a more popular food item.  Liver is tops on many people’s lists.

The best source of B complex vitamins, iron, folate, copper, and other trace minerals, liver is one of the most nutrient dense foods out there.  Although hugely important for pregnant or nursing mothers, everyone can benefit by working some organ meats into their cooking routine.

In my house, the days are mostly gone when my kids would gobble up liver and onions.  And while they’ll still eat sauteed heart (oh yes, I’m serious), I must hide liver in a variety of things.  Check out my post for liver-dip, which is popular in the warmer months.

This time, it was meatballs.  While I’ve done this many times in the past, never had I gotten the ratio so exactly right so that the liver was truly hidden, though present enough to enhance nutrition.   I served the meatballs at my daughter’s 2 year birthday party, to about 20 unsuspecting family members and friends.  And you know what? I got compliment after compliment on how good the meatballs were!  All of the kids ate meatball subs with cheese and got little nutrition boosts into their systems, along with the adults.  I looked on from the sidelines with my little secret.  Only at the end of the party did we tell some of the guests.  I guess the rest will find out soon enough now!

Without further ado, here’s the recipe that worked for me.  Be aware that I was making a large batch for a party, so you may want to reduce the amounts to meet your needs.

  • 4 lbs ground grass-fed beef
  • 1/3 lb liver
  • 1 onion
  • 2 cloves garlic
  • 1 tbsp dried parsely
  • 1 tbsp dried basil
  • 1tsp salt
  • 1 cup grated cheese

Step one:  Puree raw liver in food processor.  This is very important!  If there are chunks, it can be hard to mix well into the meatballs

Step two: Puree onion and garlic in food processor

Step three:  Mix the ground beef, liver and onion/garlic together with your hand.  Yes, your clean hand.  No kitchen tool that I’ve met can be as thorough and efficient at mixing meatballs or meatloaf as humans first tool.  This is the way my grandmother did it, and her meatballs were outstanding also.  Add in the rest of the ingredients and mix well.

Step four:  Form into balls and bake in a 350 degree oven for about 40 minutes.  Then, put into a pot of homemade sauce to finish cooking and incorporate the flavor of the sauce.

Enjoy!

Almond Mango Lassi

This year we celebrated new years day by doing something rare: going out to eat.  The combination of kids and low-quality food in many restaurants is enough to thwart our attempts most often, but this time we wanted some authentic ethnic food and to just escape the house for a bit before a giant snow storm came and kept us house-bound for two days.  So, out we went and Indian food was on the menu.

Our 4 year old son is all about interesting foods and trying new things, as long as it’s meat of some sort.  Our little girl, on the other hand, always says “no thank you” first, and will maybe try a few bites by the time the meal is over, rarely straying from her standby foods of eggs and bone-broth soups.  While we did get a few bites of chicken tika and korma into her, what she drank down with gusto was the mango lassi.  A whole glass, and then some of the second one we ordered.  She gulped, loudly and with genuine pleasure.  And of course, she now asks for it at home.  Since whatever she likes to eat or drink I like to provide if at all possible, I went to work.

The catch is that she has a cold this week, so I’m trying to reduce her dairy consumption as it can increase mucus when the immune system is compromised.   I never use or recommend store-bought milk substitutes, as these always have harmful thickeners and added sugar.  So after some playing around in the kitchen, here’s what I came up with:

  • 1.5 cups of almonds, previously soaked & dried is best but is not necessary
  • 3 cups of water, use more or less depending on your desired thickness
  • 1/4 cup of maple syrup, or more/less depending on your desired sweetness
  • 1 cup of frozen mango, though I’m sure fresh would work also
  • pinch of salt, if desired

Put the almonds, water and maple syrup into a powerful blender or food processor.  Blend until the nuts are pulverized and the liquid is white and milky, 2-5 minutes depending on your machine.   Then, strain the mixture through a fine strainer into a bowl.  Next, add the milk from the bowl back into the blender with the mango and puree until smooth.

The consistency will be thick, so if you want it thinner add in more water.  Enjoy!!