Alchemille's Secret Garden

Must have books for the spiritual seeker...

2011-12-26T19:38:00.000-08:00

There are many very good books out there (unfortunately I can't afford to own them all). Here are a few books that I think are worth reading or at least consulting whatever spiritual path you are following:

"Human race get off your knees ~ The lion sleeps no more" by David Icke
"Forbidden gates ~ The dawn of techno-dimensional spiritual warfare" by Tom & Nina Horn
"Lost star of myth and time" by Walter Cruttenden
"The ancient secret of the flower of life" (vol 1 & 2) by Drunvalo Melchizedek
"Living in the heart" by Drunvalo Melchizedek
"The opening of the way" (translated from the french "L'ouverture du chemin") by Isha Schwaller de Lubicz
"The nine eyes of light ~ Ascension keys from Egypt" by Padma Aon Prakasha
"The alchemist's journey ~ An old system for a New Age" by Glennie Kindred
"The key ~ A true encounter" by Whitley Strieber
"The return of the serpents of wisdom" by Mark Amaru Pinkham
"Shamanic secrets for physical mastery" by Robert Shapiro
"Shamanic secrets for material mastery" by Robert Shapiro
"Shamanic secrets for spiritual mastery" by Robert Shapiro
"Navigating the collapse of time ~ A peaceful path through the end of illusions" by David Ian Cowan
"Alchemy of the nine dimensions" by Barbara Hand Clow & Gerry Clow

My Favorite Cookbooks

2011-11-03T18:16:00.000-07:00

Like many people who are interested in health, gut healing and proper nutrition, I have several cookbooks (including SCD, GAPS and Paleo ones). But there are only a few I use regularly or simply like to open for some inspiration, here are my favorites:

"Red Velvet Chocolate Heartache" by Harry Eastwood (that I had to order from England)
"Roast Figs Sugar Snow ~ Winter food to warm the soul" by Diana Henry
"Winter Harvest Cookbook" by Lane Morgan
"Grain-Free Baked Goods & Desserts" by Kelly V. Brozyna (The Spunky Coconut)
"Tagines & Couscous" by Ghillie Basan

And you, which are your favorite cookbooks?

Latest News and A Story

2011-08-12T13:41:00.000-07:00

I have recently participated in a French literary contest. The theme was "le jour où j'ai perdu la tête" which means either "the day I lost my mind" or "the day I lost my head" depending on the context. I chose the head and came up with a tale of a ghost haunting the Tower of London (where I have never been) with a historical context and 3 stories weaving in one.
I don't know if I will be chosen amongst the winners but I have good hope to be noticed...I am satisfied with the story I wrote.
You can my tale online (in French) HERE .
If you don't speak French, Google Translate might do a fairly decent job translating my text.
I am still working on my book (alas this tale won't be part of it) and I hope to have it printed within the next 2 months ;).

Remembering lino...

2011-06-21T15:18:00.000-07:00

I moved to my new nest a couple weeks ago yet most of my stuff is still packed in boxes. I often try to remember where I have seen this or that so that it almost becomes a game (better be playful than frustrated about the whole situation).
I can't wait to start doing creative things again. I will have my own little "workshop" room where most of my books already are...I just need a BIG table. I also can't wait to get back to my writing.
I've been wanting for months to do some kind of illustrations for the book but I haven't been able to find a suitable technique/medium for that...That is until a couple days ago when I had one of those "Ahhhha!" moments that happened after seeing a book on printing.
There are many printing techniques ranging from ultra-simple to complex ones (usually involving specific & often costly tools). That is when I remembered lino cuts.
I discovered lino when I started studying Applied Arts in high school. I didn't find it too fun at first since I kept on pocking and cutting my fingers with the tools (so did my class mates) but then I got more comfortable with it. It is a versatile technique that is old school yet can be very modern visually speaking. I think that is what I will go with for my book...

Ch-ch-changes

2011-05-17T13:45:00.000-07:00

I like changes. I see them as an opportunity for growth: something new & good (I don't like routine).

I'm about to move to a new place, my book project (short stories) is starting to look like something (I already have 3/4 of the stories written in French and I think I figured out the illustration part) and I believe it will be ready by September (fingers crossed).

Then I will have to work at the English translation ;).
I also have a different book project, this one has to do with Alchemille's Garden and I'm sure that my fans will appreciate...I think it's time I reveal my tea blending & natural beauty secrets. What do you think? ;)

About Food Allergies

2011-04-20T11:00:00.000-07:00

About 3 months ago, I felt like I was falling apart: serious digestive issues (bloating, leaky gut symptoms, a feeling of having butterflies in my stomach...) as well as nervous issues (constantly tense muscles, impossible to relax, tachycardia episodes lasting longer than usual...). Not to mention cracking joints & joint pains. At some point my elbows were swollen and sore with black & blues for a couple days...I was a total wreck, I knew I had to do something!

So the first thing I did was to remove all grains, all nuts and high oxalate foods because I suspected that the little calcium I had was flushed away by the oxalates (I had a few servings of spinach before it all started) and I knew I was probably low in magnesium as well (I hadn't been taking magnesium supplements for years even though I have spasmophilia, I just assumed that all the nuts I was eating - especially almonds - would cover my magnesium needs). Since I knew my gut was damaged, I started taking more fermented foods, some clay (to flush the toxins out of my body) and bone broths (which did some magic for my stomach where peppermint tea failed).

So at this point I was grain, nut, sugar, corn, soy, egg & nightshades free. I'd been having raw dairy daily (since a good 2-3 years) too which seemed to be fine for me (or so I thought) since I didn't experience the stomach aches I had as a child with pasteurized milk, not to mention that the extra beneficial bacteria was more than welcome. I was doing better but it was not perfect. I started reacting to simple foods I had no problem with until now (carrots, beets...). So I figured that there was still something bothering me & my intestines.

I thought it was time for me to get tested for food allergies once and for all and stop the guessing game. So I ordered an allergy test kit that required just a few drops of blood (something I could do at home), send via the mail and wait for the results. Meanwhile I had heard that allergy tests were not 100% accurate and an acquaintance of mine suggested the Coca Pulse Test, in which your pulse can give you an indication if a type of food isn't to your body's liking. It can be a bit time consuming (especially if you have several foods to test) but it is fairly accurate...I mean how can your own pulse/body trick you?

A couple days ago (about 2 weeks after I sent my allergy testing card), I got my results in the mail. Here's what they found out:

-I'm allergic to cane sugar (class VI, the highest), asparagus (class IV), almonds (class V), cottage cheese (class IV), cow's milk (class IV), whey (class IV) & yogurt (class IV)

These are foods I need to take out of my diet. I'm a bit surprised by the dairy since I only used raw cow's milk and thought I was doing fine but dairy was the only food I hadn't removed from my elimination diet and might be the culprit as to why my intestines are not healing as well as I was hoping. Almonds doesn't surprise me, as I have eaten a lot of them (like many grain free folks out there) and one often craves the food he/she is allergic too though last time I reintroduced a bit of almond butter I noticed that it didn't taste nearly as good as it used too. Asparagus is something I suspected. Now the cane sugar is something that blew me away: I've had hypoglycemia since my childhood and naturally I've eaten tons of sugary things for my low blood sugar...Which means I have poisoned myself for more than 20 years! (And I now know how toxic sugar is...Even more for me!). I removed sugar from my diet a few years ago after reading that sugar feeds the whole hypoglycemia cycle and it helped.

-I'm moderately sensitive to chicken eggs (yolks & whites, class III), baker's yeast (class III), casein (class III), cheddar (class III), mozzarella (class III)

These are foods I can have on a rotation diet (about once or twice a week). I removed the eggs years ago as I suspected a sensitivity (digestive disorders, slight red patches on the skin coming & going). Recently I did the pulse test with chicken eggs and my pulse didn't react. I will try eating one and add 1-2 to baked goods but I'd like to get duck eggs instead since I've read that they are a good option for people allergic to chicken eggs (and more nutritious too).

What surprised me is no reaction to grain (gluten or not), pulses, nightshades, nuts or seeds. My pulse seems to react to tree nuts such as walnuts & hazelnuts (at least for now, could be a temporary sensitivity, as usual I'll retest again in a few weeks). I know I reacted to chickpea flour and then lentils (which I never had trouble with) but lately the lentils were ok with the pulse test. As for grains, I know they feed my hypoglycemia. Each time I reintroduce them, the old ghost is back within 3 days (I suspect more of a starch issue than a true gluten issue. And since starch is sugar...). My only hope is sprouted grains/flours, they don't seem to trigger and hypoglycemia and my stomach handles them fine but my intestines are still fragile and get irritated so I'll have to try again in 1-2 months. As for nightshades, I pulse tested a tomato, which was fine but even though I only chewed on a tiny tomato, I had a horrible headache afterward that lasted a while, so I'm most likely sensitive to the toxins inside the nightshades (I recommend the book "Nightshade free, Pain free"). Once I remove the cow's dairy (according to the test goat milk isn't a problem, except that finding raw goat milk is nearly impossible because it's very perishable. But raw goat milk cheeses can be found easily), I expect my gut to heal a bit faster, especially since I'm on my own customized paleo-scd-gaps diet ;).

Also I was surprised that onions & garlic didn't show (they seem to trigger post-nasal drip), neither did carrots, beets or mushrooms (which I got a pulse reaction from) so it could be a temporary sensitivity.

I don't regret doing the test, I think if I combine the results with my pulse tests and my body's reactions (such as headache, post-nasal drip and such), it will make things much more manageable for me. I am hopeful that I will be able to reintroduce more and more foods over the next few months. I just want to be healthy, happy, enjoy life and enjoy my food!

Pour mes amis en France: les ESSENTIELS pour vivre en semi-autarcie et en bonne santé...

2011-03-07T14:42:00.000-08:00

Voici une liste de livres sur les thèmes du jardinage, de l'herboristerie, des cosmétiques naturelles, des préparations culinaires maison et autres que j'ai dans ma bibliotheque magique.
Oubliez tout ce que vous pensiez savoir et ce que vous tenez pour vrai de la bouche de medecins, diététiciens et autres charlatans des temps modernes...Ceux qui detenaient le vrai savoir, la vraie bouffe et les vrais remèdes n'étaient autres que nos aieux il n'y a pas si longtemps que cela!
Je n'ai pas voulu m'étaler de trop sur la diététique et la nutrition (même si je suis devenue un peu malgré moi une "experte" dans le domaine de par mes lectures et mes expériences personnelles), chacun ayant des besoins et des tolérances différentes, il reste cependant important de bien connaître son corps...

~Herboristerie - Tisanes - Soins Naturels - Santé ~

"Les vertus des Tisanes" de Anne Levédrine
"Cataplasmes, compresses, bains de pieds et de mains" de Germaine Cousin
"Mes tisanes bien-être" de Pierrette Nardo
"Mes bonne plantes & mes bonne herbes (jardin, bien-être, cuisine) de Pierrette Nardo
"C'est la Nature qui a raison (secrets de santé et de beauté) de Maurice Mességué (mon premier livre d'herboristerie ;) )
"Les infusions du jardin" de Peter Bauwens
"22 épices pour préserver la santé" de Guy Avril (basé sur l'Ayurvéda)
"Nos grand-mères savaient - la vérité sur les plantes et la vie naturelle" de Jean Palaiseul (j'ai la version anglaise)
"Nos grands-mères savaient : Petit dictionnaire des plantes qui guérissent" de Jean Palaiseul
"Créez vos cosmétiques bio" de Sylvie Hampikian
"Beauté et bien-être à l'Orientale" de Vanessa Sitbon (La Sultane de Saba)
"Recettes de beauté des femmes du Maroc" de Abdelhai Sijelmassi
"Vinaigres: cuisine, santé, bien-être" de Nathalie Nagy-Kochmann
"La santé commence par les intestins" de Scarlett Weinstein-Loison

~Cuisine - Nutrition - Fermentation - Jardinage~

"L'atelier bio (ingrédients, recettes et savoir-faire) de Collectif
"Créez vos boissons santé" de Sylvie Hampikian
"Vieux légumes, le grand retour" de Keda Black
"Légumes oubliés d'hier et d'aujourd'hui" de Kathleen & Yves Paccalet
"Légumes bio - mode d'emploi" d'Emmanuel et Valérie Cupillard
"Sauces végétariennes" de Valérie Cupillard
"Mes pâtes à tartiner sucrées et salées" de Cléa
"Spaghettis de légumes (tagliatelles & cie)" d'Orathay & Vania
"Bouillons maison" de Marie Leteuré
"Cuisine bio pour fruits de saison (130 recettes salées et sucrées) de Serge de Thaey
"Secrets d'endurance - barres, boissons et recettes maison" de Kecily & Kristof Berg
"Protéines vertes (tofu, lentilles, pois chiches, azukis) de Christophe Berg
"La cuisine des petits chemins" d'Annie Pavlowitch (pour ceux qui s'y connaissent en plantes sauvages comestibles)
"Je cuisine les fanes" d'Amandine Geers
"Purées" de Sylvie Girard-Lagorce et Delphine Brunet
"A la découverte des aliments fermentés (pour dynamiser votre assiette) de Chantal et Lionel Clergeaud
"Les ferments: yaourt, faisselle, kéfir, soja, boissons fermentées..." de Dounia Silem
"Kéfir de fruits et de lait" de Peter Bauwens
"Glaces et sorbets du jardin" de Peter Bauwens
"Laits et yaourts végétaux faits maison" d'Anne Brunner
"Fromages végétaux" de Virginie Péan
"Tout fait maison" de Nathalie Cahet et Isabelle Brouant
"Friandises bio - petites douceurs authentiques" de Karen Chevallier
"Crèmes glacées et sorbets bio" de Karen Chevallier
" Les incroyables vertus des jus de légumes santé" d'Evelyne Baubeau
"Les incroyables vertus des smoothies verts" de Collette Herve-Pairin & Nadege Pairin
"Des aliments aux mille vertus: Cuisiner les aliments fermentés" de Claude Aubert & Jean-James Garreau
"Smoothies - A votre santé!" de Cécile & Christophe Berg
"Sauces salades" de Christophe Berg
"Sarrasin" de Cécile & Christophe Berg
"Chanvre" d'Anne Brunner
"Jeunes pousses" de Fionna Hill (j'ai la version anglaise...Plus facile, pratique et tout aussi nutritif que les graines germées. Permet en plus d'avoir un petit jardin d'hiver vitaminé même dans le plus petit des appartements)

~Collection : Petits bonheurs maison de Marie-Françoise Delarozière et Chantal James~

"Epices, aromates et condiments"
"Tisanes et sirop délices"
"Vins apéritifs maison"
"Liqueurs du placard"
"Plaisirs sans alcool"
"Desserts et gourmandises aux fruits"
"Confitures, compotes et fruits au sirop"
"L'armoire aux conserves"
"Cuisine des fleurs, feuilles et petites salades"
"Légumes des 4 saisons"

Je recommande également l'excellent blog C Fait Maison!
Après vous saurez tout faire!
Maintenant y'a plus qu'à se remettre à la couture et au tricot...;).

Something exciting...

2011-01-13T17:49:00.000-08:00

A few days ago I have been contacted by a fairly well known author of French gluten free cookbooks to possibly translate her next cookbook into English.
Though no contract has been signed yet, but I think we are heading to the right direction...
This could be fun ;).

Cacao: Not As Good As You've Been Lead To Believe

2010-12-19T17:47:00.000-08:00

http://www.living-foods.com/articles/cacao.html

Also read "Raw Toxic Chocolate":
http://www.living-foods.com/articles/toxiccacao.html

This blog isn't dead yet...

2010-12-17T13:54:00.000-08:00

Hello dear readers,
I know it's been a while since the last time I posted something on this blog.
A lot of things have happened this year: some good, some bad, some painful & sad...But life continues.

I'm still working on my book and am very inspired to finish it (soon hopefully). I still would like to add illustrations but haven't decided yet which medium to use: paper cutting, watercolor, collages or pictures of papier mache sculptures...Maybe a little bit of each ;).

I also already have another book project, very artsy, that should include my tea & bodycare recipes...This could be a fun & useful book. But let's finish the current one first!

I just participated in a short story contest organized by a french magazine. I like the story I wrote (original concept, surprise elements, semi-open end and room for imagination) in which, according to a good friend of mine, one can recognize my style of writing (though the jury doesn't know me). It would be nice to win and see my tale published nation-wide in that magazine...But even if I don't, there might be some doors opening with new connections and possibilities. Who knows, right?

That's enough babbling for today, I wish you all happy holidays!

Alchemille's September Newsletter

2010-09-14T13:40:00.000-07:00

Dear Friends,

I know it's been a long time since you last received a newsletter from me.

A lot has happened these past few months (including a broken ankle) and I needed time for myself to think & heal ;).

I'm still working on my book of tales and I have decided to write a bilingual book (french-english). I also would like to add some illustrations to complement my writings...I think it's gonna take a few more months to finish but I hope to be done by December.

*Now regarding Alchemille's Garden, I have updated my shop with my autumnal selection of teas, you'll find such blends as:

The d'Automne, Journey to Middle-Earth and Amber Spice Tea just to name a few.

http://www.etsy.com/shop/Alchemille?section_id=5096792

*My Luna/Moon teas are also there by cycle (new moon, full moon, first quarter, last quarter) and as a lunar month pack (Moon Goddess Lunar Pampering Pack).

http://www.etsy.com/shop/Alchemille?section_id=5096792

*You'll also find more healing/medicinal/spiritual tea blends like the WeMoon Herbal Tonic (a personal favorite and deeply nourishing blend) or Good Vibrations (great for healing work).

http://www.etsy.com/shop/Alchemille?section_id=5054725

*For the Tea Afficionado, I offer my "ONE SEASON OF TEA - FALL TEA SUBSCRIPTION" which allows you to enjoy each month a different tea, a different taste and a different experience.(These tea subscriptions also make a nice gift.)

I will mail 1 jar each month, according to the following selection (see listing for details):
>October “Thé du Matin”/ Morning tea (green tea, rosemary, orange peel, rosehips, cinnamon and cloves)
>November L'Orangerie (black tea, rooibos, orange peel, cacao nibs and cinnamon)
>December "Thé à l'églantine" / Rosehip tea (black tea, rosehips, rose petals and cloves)

http://www.etsy.com/shop/Alchemille?section_id=7130711

Please note that I never add any aromas, natural flavors, extracts nor essential oils to my teas.

*Always in the spirit of seasonality, I have reintroduced my Fairy Facial Elixirs (for the Fall: Woodland Fairy and Autumn Fairy) which come in a 1/2 oz dropper bottle as well as my Four Season Skin Elixir which can be used both on face and body and comes in a 2oz dropper bottle.

http://www.etsy.com/shop/Alchemille?section_id=5089549

*I'm also adding new rope incenses...I know these are not the traditional incenses people are used to but they are worth giving a try. For these I use the same quality ingredients as I use for my teas. And as far as I know, I'm the only one making these. The scent comes only from herbs, spices and resins...Nothing else is added: no artificial fragrances, scents nor essential oils.

I create my rope incenses by braiding organic cotton twine (the braiding process induces a somewhat meditational state). The ropes are then soaked for a few weeks in homemade scented tinctures (using herbs, spices and/or resin) and left to dry. My scented tinctures may take at least 1 month to prepare and sometimes require multiple infusions. This type of incense is slow burning, allowing you to control how long and how much incense you wish to burn. You can also choose to cut the rope into pieces. You can use rope incense for meditation, rituals, personal enjoyment or for cleansing/purifying the air or a heavy atmosphere.

I'm currently working on an autumnal incense blend (something woodsy and spicy) that would complement my teas & fairy elixirs nicely ;).

http://www.etsy.com/shop/Alchemille?section_id=6902135

*I still have a few Spice Road EcoBeads (handmade botanical beads with herbs, spices and resins), they smell divine!

http://www.etsy.com/shop/Alchemille?section_id=5101995

*Looking for a gift for someone special? Check my Gift Certificates! He/she will be able to pick the perfect gift for him/herself!

http://www.etsy.com/shop/Alchemille?section_id=5104775

~Be Well~

Alchemille

ANCIENT GRAIN TEAS

2010-06-29T16:41:00.000-07:00

Common beverages in the macrobiotic diet, grain teas can be prepared with gluten free grains such as rice, millet, oats and buckwheat.

http://www.vitalitymagazine.com/node/255

Choosing Healthy Foods now called a Mental Disorder

2010-06-29T11:14:00.000-07:00

http://www.naturalnews.com/029098_orthorexia_mental_disorder.html

Alchemille's June & July Newsletter

2010-06-22T21:16:00.000-07:00

Dear Friends,

Summer is now here (hope you had a wonderful Solstice) and the sun is shining over our heads (make sure to stay well hydrated - think ice tea and lemonade - and to protect your skin).

I know I've been quiet for some time but good things come out of silence ;). For the past few weeks, I have been working on the writing of my first book which will be a collection of short stories. My goal is to publish it by September, in French first (which is my language after all) then I plan on translating the book into English. That's what is keeping me busy lately...I enjoy writing very much, it's like a rebirth for me. I've always loved books and the power of imagination. The perspective of becoming a writer/storyteller is very exciting!

What can be better than a good book & a cup of tea?

Now as far as teas go, I have currently have most of my Summer selection listed (I will add a few more very soon) : French Riviera, Marrakesh Express, Tisane de Provence, Love Potion, Tisane Indienne (great hot or cold)...Just to name a few ;).

I also have my "One Season of Tea" - Summer Tea Subscription available (July to September) which includes:

Marrakesh Express (green tea, spearmint, peppermint and rose petals), Nights in Provence (lemon balm and lavender) and Caravan Chai (rooibos, cinnamon, ginger, cardamom and cloves)...Note that these will also be listed individually.

>>The Spring subscription is still available until the end of June (the teas are also listed individually)<<

http://www.etsy.com/shop/Alchemille?section_id=7130711

I also plan to develop new tea blends inspired by literature: either writers, stories, poems or fictional characters (maybe some from my book-in-writing too)...This can be fun and I'm sure you'll enjoy these blends too.

Herbally Yours (as always),

Alchemille

On the Selfishness & Heartlessness of People

2010-06-22T14:10:00.000-07:00

I don't know why people are living in a bubble with blinders. They refuse to see the pain, the suffering, the hunger, the disease and the distress of people and animals around them.
What are they so afraid of: germs or emotional binding?
What scares me the most is to see that children are getting cold and disconnected from the world, immune to everything that makes them children: curiosity, hunger for knowledge, joy of living, compassion, empathy...etc
I'd like to hope that hard times would bring something else than the darkest out of people...

Crafty Wednesdays: Knitting Project

2010-05-05T11:53:00.000-07:00

This is my first knitting project using looms. I'm not following any specific instructions or patterns, just what I have in hand: old yarns! These are made of acrylic (I usually only use natural fibers but since this is my first try with loom knitting, if it doesn't come out right it won't be such a big deal): a light beige one with a mohair-like feel and a dark chocolate one (a blend of wool & acrylic).

Since I didn't know if I'd have enough yarn for a big project, I decided to keep it simple and reasonable so I'm making a short sleeve beige sweater with dark brown stripes.
Loom knitting seems pretty easy, straight forward and fast. The instructions about how to start, knit and finish are pretty clear...Except that I chose the double knit and that the finishing instructions for this type of knit weren't very obvious. But I came up with a solution of my own ;).

Of course a double knit requires more time and more yarn but I think that for this type of yarn it was the right choice, so far it looks very pretty. I'm still working on the sleeves (in beige only) with the small straight loom, which are basically 2 scarves. Then I'll use the big straight loom and will knit 2 rectangles (front and back) with both the beige and brown yarns to create large stripes. Even though loom knitting is relatively fast, it still takes time to make something. I expect another 2-3 weeks to finish my project. Naturally this is a simple design. Once I get more comfortable with the basics, I can try augmenting and decreasing the stitches and learn about more complex stitches as well.

I recycled some suede & crochet flowers in various shades of brown from an old sweater and I'd like to turn them into brooches (reinforced with black felt on the back). I think these would look great with my sweater ;).

Mondays in the Kitchen: Tapenade de Haricots Verts / String Bean Tapenade

2010-05-03T13:36:00.000-07:00

I'm always looking for good savory snack recipes that are also nutritious (this way I don't have to stuff myself with too many nuts and fruits). I'd love to have a fridge filled with spreads, chutneys and condiments of all sorts...But I'd need a fridge the size of the kitchen wall ;).

Today I opened "Légumes Bio ~ Mode d'Emploi" by Valérie Cupillard (which is basically "organic veggies 101": how to choose them, how to prepare them, what flavor combinations work well and of course...recipes). So I decided to try her "tapenade de haricots verts" which uses string beans, bulbous fennel, a white onion and umeboshi plum juice. I had no fennel and no ume juice...So I went with plan B which worked very well.

I steamed string beans with 2 small spring onions. Once cooled, I pureed the veggies with just enough water (usually I reuse the leftover water in the steamer) then I added some black olive paste/tapenade (which brings a certain depth to the puree), dried basil, dried oregano, garlic powder, salt, pepper and a splash of EVOO (everything to taste). I stirred everything well and spooned the tapenade into a glass jar. It is very good! It probably keeps for a few days in the fridge but I'm not sure it's gonna last that long...;).

Quick Cookies for Me...and The Fairies

2010-05-01T16:40:00.000-07:00

I had a little sweet tooth but I know that I have to be reasonable with my treats. So I whipped up a quick gluten, egg & dairy free cookie dough (no leavening either) that worked just fine. I love the taste of wild rice flour which is somewhat reminiscent of chocolate to me.

Ingredients:

1 cup almond meal/flour
1/4 cup wild rice flour
1 tbsp sweet potato flour (you can substitute arrowroot, tapioca or buckwheat flour)
2 tbsp date syrup
1/4 tsp vanilla extract
A splash of oil
Dried cranberries (optional ~ mine are apple juice sweetened)
Water

Preheat oven to 350F. Mix all the flours together. Then add the sweetener, vanilla & oil. Stir well then add the cranberries. Stir again. Pour just enough water to have a sticky dough. Line a baking sheet with parchment paper. Get a tablespoon worth of dough, roll it between your hands then press onto the baking sheet. Repeat with the rest of the dough. Bake for about 15 minutes. Let the cookies cool on a wire rack and enjoy ;).

Variations:
-Replace the cranberries with raisins.
-Add 1 tbsp of cocoa powder and/or chocolate chips.
-Skip the date syrup and use apple juice instead of water.

Book in Progress...

2010-04-26T11:28:00.001-07:00

So far I already have 4 stories that I need to put down on paper. Walking amongst the elder trees and the wild flowers yesterday has had a rejuvenating & an inspiring effect on me. I know that my project is approved by the Faeries & other benevolent Spirits ;).

After further thinking, I have decided that it would probably make more sense to have 2 editions of the book (with the same illustrations): one in French and the other one in English (with my own translations).

My friend Marie also suggested that I make an audio CD...I will keep this idea in mind.

First Short Story...

2010-04-23T16:10:00.000-07:00

I just finished writing my first short story (in french) today. I read it to my friend Marie who told me that she was very impressed...That made my day ;).

I have the project to self-publish a collection of short stories both in French and English, with a few illustrations as well. Ideally before the end of the year (October or November would be great).

The tricky part will be to be as close to the french text as possible. I can sometimes get frustrated by the English language because I can't always find the right nuance and therefore I feel like I can't express myself fully & properly...

For obvious reasons I can't tell you, dear reader, what this first story is about but here are a few hints: a loving & dedicated mother, an ungrateful son, haunting remorse and vengeance from beyond the grave...

Super Natural Beet & Lavender Sorbet - SOS Kitchen Challenge

2010-04-19T14:12:00.000-07:00

When superfoods are mentioned, most people think of goji berries and other exotic edibles that come from faraway lands. Well I have some news for you folks: beets are a superfood too! And a versatile one since you can have beets raw or cooked, sweet or savory and warm or cold...

"Beets contain vitamins A, B and C as well as iron, calcium, manganese, potassium, zinc, asparagine, betaine (a substance that regulates gastric pH and facilitates digestion), bioflavonoids & natural sugars. Beets are also known for their anti-inflammatory, antioxidant, detoxifying, immuno-stimulant (by improving cell respiration and tissue oxygenation) & rejuvenating properties. Beets also help stabilize the body's pH (acid-alkaline balance), can help treat chronic infections, skin problems, cancer (particularly leukemia), inflammatory bowel disease and liver disease. Beets may help prevent and treat heart diseases and rheumatoid arthritis."

From "The Complete Guide to Nutritional Health" by Pierre Jean Cousin & Kirsten Hartvig

Here's my humble contribution to the SOS Kitchen Challenge:

SUPER NATURAL BEET & LAVENDER SORBET
(grain free, dairy free, nut free, egg free and sugar free)
Makes 4-6 popsicles (depending on the size of your molds)

Ingredients:

1 decent size organic red beet (or 2 smaller ones)
1 cup boiled water
1 or 2 tsp pesticide free/organic dried lavender (food grade)
1/2 tsp organic vanilla extract
1 or 2 tbsp raw honey

Wash, peel and cut the beet(s) into pieces. Steam for about 15-20 min or until tender, then let it cool a few minutes.
Prepare a tea with the lavender by infusing 1 or 2 tsp of lavender with 1 cup of boiled water for 5-10 minutes (depending on how strong you like it). Then strain the tea.
Put the beet pieces and the lavender tea in a large bowl and puree thoroughly with a hand blender.
Add the vanilla and 1 or 2 tbsp of honey and puree some more until everything is well blended (give it a little taste to adjust the sweetness if necessary).
Pour into popsicle molds and freeze the sorbet for a few hours.
Enjoy ;)!

Tips & Tricks:

Make sure that you're using fresh beets. Older beets will have a more earthy and even slightly bitter taste.
I used 2 tbsp of honey and found the sorbet very sweet.
The sorbet tastes a little different once frozen: the sweetness is noticeable, the lavender (and its slight bitterness as a strong tea) is toned down as well as the earthiness of the beet.

To find out more about the SOS Kitchen Challenge, go to: http://www.affairsofliving.com/sos-kitchen-challenge/

On Giving a 2nd (or 3rd) Life to Clothes...

2010-04-14T11:45:00.001-07:00

About 7 years ago (I believe during my first few months in California), I bought this hand knit sleeveless jacket in a thrift shop. It is made of a mottled beige wool with wooden buttons. Nothing funky but I always appreciate the time & love spent on knitting or sewing a handmade piece. And this jacket has served me well...It used to be a little too large but the washing machine did its magic and now it fits perfectly ;).
Anyway after 7 years I thought it was time for a little revamping. Where most people would see a boring, uninteresting and/or ugly piece, I see potential and that's why I bought it.
So today I've sewn a few crocheted flowers recycled from an old sweater and added a few buttons as you can see on the picture. My jacket already looks more folksy ;)!
I have some leftover brownish cashmere fabric (that I had bought a few years ago to make my husband a sweater) and plan on making a couple "butterfly" sleeves for my jacket.
To be continued...

Multi-seed Muffin Bread

2010-04-12T23:04:00.000-07:00

Egg-free gluten-free breads can sometimes be a bit too crumbly. A muffin size bread can be the solution and a good way to keep track of portions...Not to mention that it is practical for traveling and for picnics.

I adapted the "multi-seed bread" recipe I found in "Delicious Gluten-Free Baking with Buckwheat Flour" by Michelle Brewster with a few adjustments:

I replaced the egg with flaxmeal
Her recipe is sweet, mine is unsweetened so I can have my muffins either with something sweet or something savory
I added a little bit more flour and a little less seeds

I have also baked a mini loaf version of this bread before with great success...

Alternative Cooking Bloggers' Awards

2010-04-05T16:04:00.000-07:00

There are a lot of people out there who are suffering from...Modern food! Some know it, some don't. Some have light sensitivities while others suffer from life threatening allergies. For other people the immune system is compromised or the digestive ecosystem has been wiped out.
For all these people food, which is supposed to be what keeps us alive & healthy, has become a source of pain and sadness.

Why? Well, modern food has nothing to do with what your grandparents ate. As a matter of fact, if you read the labels carefully when you go shopping, in every frozen, canned, prepared or ready-to-use meal you'll find 1 or more of the following foods (in their natural and/or many modified forms):

Wheat (which has been modified to contain high amount of gluten and is a natural source of glutamic acid. Contains anti-nutrients.)
Soy (which contains high amount of phyto-estrogenes as well as aluminium. To be edible, it should be fermented. Also contains anti-nutrients and glutamic acid.)
Nightshades (mostly potatoes and tomatoes which contain 4 known types of toxins which can make you seriously sick, not to mention that tomatoes contain glutamic acid.)
Yeast (convenient for lazy baking since it makes the dough rise without true fermentation like in sourdough bread. The result is a hard to digest loaf of bread, high in phytates (anti-nutrients) and glutamic acid).
Salt (much more than the required daily dosage to make your blood pressure rise, your kidney fail and make you thirsty so that you can drink a gallon of soda afterwards).
Sugar (highly refined & addictive and also the cause of a whole lot of diseases & health problems including diabetes, hypoglycemia, tooth decay...etc)
High fructose corn syrup (made with pesticide laden GMO corn. The whole process is highly toxic).
Hydrogenated oils (oils that have been modified from their natural state for a longer shelf life and to clog your arteries)
Eggs (from non-vegetarian chickens fed a vegetarian diet of GMO soy & corn as well as a little flax to cover for the lack of omega 3s. Chickens aren't meant to lay eggs all year long and surely not 24/7.)
Pasteurized milk (deprived from the natural nutrients and beneficial bacteria found in raw milk, then loaded with artificial vitamins to compensate for the ones lost during pasteurization (which aren't absorbed by the body). Note that any powder form will most likely contain glutamic acid).
Artificial sweeteners (aspartame, nutrasweet, splenda...etc, all known neurotoxins)
MSG (the most commonly used neurotoxin. Makes fake and bland tasting food super tasty and addictive.)

I could continue and talk about farmed fish, soy & corn fed farm animals...etc, but this is a vast topic and there are excellent books out there that go into deeper details.

And in the middle of this fake food madness, there are still people fighting to feed themselves and their families the right stuff. Even folks with serious allergies can & should eat real and nutrient-dense foods. Because once upon a time, food was your first (and for some maybe only) medicine. So why should the life & health giving food be poison rather than medicine?

I've never been officially diagnosed with anything but I've always been in tune with my body. I have removed all the foods that seemed to harm me, have done a lot of research & reading and found explanations and answers that no doctor ever gave me. Your body knows what's right for you so you need to listen to your body.

Today I'd like to pay homage to fellow bloggers & cooks who chose the path to health & healing for themselves and their families:

Elana from Elana's Pantry has chosen to use almond flour instead of a the usual gluten free flours, starches & gums offered to coeliacs. Her recipes are tasty and nutritious, gluten free & dairy free...You won't feel deprived. She's also the author of "The Gluten-Free Almond Flour Cookbook".
Kelly from The Spunky Coconut also cooks delicious gluten free, dairy free & sugar free meals (sometimes also egg free and raw). She also has a way with creative baking using combinations one would not normally think of such as buckwheat flour, coconut flour and cooked beans...And you know what? It works! Kelly is also the author of "The Spunky Coconut Cookbook". (I believe she is currently writing a second cookbook...)
Kim from Affairs of Living is the queen of innovative, alternative & hypoallergenic cooking. She doesn't try to make a gluten free version of a common dish, she has her own way of cooking. New, tasty, different and nutritious. We both avoid the same foods and love vegetables! (I am looking forward to her future cookbook!)
Jennifer from Momma Jen's Hypoallergenic Kitchen Adventures is also a creative cook and often surprises me. She follows the Specific Carbohydrate Diet and there are a few restrictions with this diet (which can be tough for some people). Her cuisine is as natural and nutritious as can be. I have made her eggless bean pancakes a few times (using cooked beans instead of bean flour because commercial bean flours aren't soaked & dehydrated prior to grinding) and they are both filling & delicious!

Be well ;).

Garden Update

2010-03-31T12:27:00.000-07:00

Yesterday was a nice day and, since I knew a rainstorm was approaching, I decided to do a little Spring cleaning and finish sowing my Spring veggies. I also got some heirloom strawberries delivered in the mail so I planted them right away! ;)

Here's what I've sown:
Lavender, arugula, french radishes, stinging nettle

What is currently germinating/growing:
Broccoli raab, (bulbous) fennel, dandelion, snow peas, carrots, blueberries, gooseberries

What is ready to harvest:
Spinach, turnip greens, Swiss chard, collard greens

For this Summer (that is if I can find room/large enough pots available), I'd like to try growing Minnesota midget cantaloupes again and maybe some zucchinis/summer squashes. I will most likely also grow 1 tomato plant for Andrew since I don't eat nightshades. No need to grow New Zealand spinach since there's plenty that grows wild on the green belt, just waiting for me ;).

Lacto-Fermented Kohlrabi Pickles

2010-03-30T10:26:00.001-07:00

We've had a warm spell here for a few days (Santa Ana winds) and during those warm & dry days I usually like to ferment things (whether food or drinks)...Fermentation is fun & rewarding!

I had some kohlrabi in the fridge so I figured it was a good time to try Kim's recipe for pickled kohlrabi spears (she has so many wonderful recipes on her blog...and a cookbook in preparation ;) ). I had to do some slight modifications: I didn't have any dill seeds so I replaced them with anise seeds and only used 1 tbsp salt instead of 2 (my body doesn't tolerate salty foods well and I think that 1 tbsp of salt per quart of water is more than sufficient)...Note that there's no whey in this recipe.

Since the temperatures outside were in the 80s, my kohlrabi fermented in only 24 to 36 hours (the jar on the right in the picture). I'm also having a lemon balm infusion to ferment (with a bit of honey and raisins) but that's another story...

Novelties & Changes at Alchemille's Garden

2010-03-25T12:11:00.000-07:00

Dear Friends,

Spring is finally here! Time to rejoice and do all sorts of new, exciting & fun things!

Spring cleaning doesn't seem like much fun but it is often necessary.

We are also having a virtual "Spring cleaning" at Alchemille's Garden, I thought it was time to refocus a bit...

Here are the details of what you can expect to find:

No more skin/bodycare items: as much as I love making and using my oils & creams, they aren't as popular as other funky-looking, artificially good-smelling & totally non-natural cosmetics out there.
I keep the teas and as usual, will offer my seasonal blends ;).
I will bring my rope incenses back. These are soaked for a few weeks in my handmade scented tinctures and smell wonderful burnt or not.
I still carry my tribal candles and now also have paleo bowls made of clay. I am currently working on scented versions of my candles.
I am currently working on a book both in French & English and plan on listing a few of my tales on Etsy within the next few months.
I still offer Faery Oracle readings and am in the process of making rune sets (with instructions) so that you can do your own readings at home, for yourself or for your friends ;).
I plan offering more botanical beads and tribal/ethnic beads as well
I love fabrics and have been making one of a kind textile cards for many years (for all sorts of occasions). I feel the time has come to share them with the world ;).
I'd like to offer ethnic/traditional herb & spice blends for cooking delicious meals in the comfort of your home.
Because we all need comfort from time to time and relief from worries & stress, I will offer you my own worry dolls ;).

Note that it might take at least a few weeks to have all the above listed under my shop. Feel free to check my shop from time to time and thank you in advance for your support & patience...

Green Blessings,

Alchemille

2 Good Finds...

2010-03-19T18:53:00.001-07:00

I wanted to buy a Bundt pan for quite some time but all I could find were pans made of aluminium (a no-no in my kitchen) or with a non-stick/Teflon coating (even more of a no-no). Thanks to Kelly from The Spunky Coconut, I learned about ceramic Bundt pans (I don't know why I didn't even search for these since I like glass & earthenware). So I searched on Ebay and found this handmade & signed small Bundt pan (about 6 inches in diameter) at a very good price (since I was the only one to bid on it). It's a plain pan with no frills but its size is perfect for my use. Thanks again Kelly!

The other good find is a (cook)book: "Red Velvet Chocolate Heartache: The ultimate feel-good book of natural cakes that taste naughty" by Harry Eastwood. I had to order this book from UK since it is not sold in the US. What makes it so special? Well, all these baked goods are made of vegetables as their main ingredient. Think pumpkin, sweet potato, zucchini, carrots, beets...But also parsnips and eggplants just to name a few. This book also uses almost exclusively almond flour and rice flour (perfect for my gluten free diet). It is low in fat (fats are not an issue with me) and low in sugar (which I will replace anyway). I will have to tweak the recipes a bit regarding the eggs but they all look tempting and delicious. The book's layout is well done and the pictures are beautiful; it is well worth leaving on the coffee table if you don't intend to bake these goodies (which I doubt)...;).

French Baking...Gluten Free

2010-03-18T15:50:00.000-07:00

As I have already said, I have...ahem...a fairly extensive collection of cookbooks (mostly gluten free). I was just flipping through my french cookbooks today and I noticed there was no xanthan gum nor guar gum anywhere (good! I don't use these anyway).

I also noticed that starches such as arrowroot where used only in small amounts (about 1-2 tbsp for 2 cups of flour or so)...Even better: no spongy nor starchy baked goods.

And I found a lot of dairy free and/or egg free recipes. To my surprise, there are no weird egg replacers and flax meal is rarely used.

So this proves that you can bake a tasty cake (and not a piece of cardboard) without gluten, starch, thickener, eggs or dairy products (I don't mind dairy products as long as they're made of raw milk, which I use to make my own yogurt).

Cooking with Flavors from Faraway...

2010-03-14T19:13:00.000-07:00

One possible problem about cooking with a restricted diet is, well....boredom. I cook everyday for my husband & myself and even though I am a pretty good cook with a lot of inspiration and creativity (note that I like cooking from scratch), there are times when I don't know what to cook or am just plain not inspired to cook.

I have a pretty extensive collection of gluten free, paleo, SCD/GAPS, hypo-allergenic...etc cookbooks (that I use for inspiration and/or with a little bit of tweaking), some of which I like & use more often than others, but sometimes you need something else...Something comfy, something that brings you back to your roots, something that brings an instant smile to your face.

My father was born in Tunisia so I grew up with the exotic flavors of orange blossom & rose waters, dates, harissa, merguez & couscous...So naturally, when I started cooking I incorporated all sorts of herbs & spices into my dishes.

Now that I'm used to soak, ferment, infuse & (slow) cook nutrient-dense foods I feel the need to reincorporate these flavors of my childhood. I love stews for example, because everything is always cooked to perfection: meat is tender, flavors are fully developed...A few days ago, I made a Moroccan tagine (which is technically a stew) for the first time: grass fed lamb, onions, prunes, cinnamon & almonds. At first I was worried that the cinnamon would be too sweet & overpowering but not at all. It tasted different than what I was used to and my taste buds were nicely surprised. I also felt like I went somewhat back in time since I know that combinations of meat/poultry/fish, vegetables, fruits (fresh or dried), nuts & spices/herbs were used in medieval cooking ;).

Candles & Bowls

2010-03-04T16:45:00.001-08:00

I really enjoy working with clay. Besides its relaxing effect and sensuous touch, it seems to put me in a meditative state. I feel like a kid again; the world can stop turning, I'm happy.

I've been making a few Tribal Candles lately for a customer and figured that I also would like to offer the clay containers, without any wax. Just the plain, minimalistic clay bowls. I call them Paleo Bowls because, like the Tribal Candles, they spiritually reconnect me with the Past & the Ancestors.

I'm also working on scented candles. I won't be using essential oils (that's not my cup of tea nor my area of expertise) nor fragrance oils (I dislike anything unnatural). So I will be experimenting with herbs and resins. I also found naturally scented butters (with botanicals and/or essential oils) that I first need to test for candle making. I know people like scents. I also like scented things from time to time, as long as the scent is natural and not overpowering. We are already exposed daily to so many chemicals and synthetic scents, that I truly enjoy the smell of nothing!

Pre-Spring Harvest

2010-03-03T17:57:00.000-08:00

I know it's not quite Spring yet but it surely starts to look like Spring around here. Since the Gods of Rain have been generous with us lately, the ground is getting covered with a wild cloak of green. Nasturtiums and oxalis are to be found almost everywhere along with wild fennel and huge mustard leaves. Even trees of the prunus family (cherries, apples, peaches...) are starting to bloom.

As an apartment gardener, I grow what does best in my containers: mostly greens and herbs. I also grow a few roots vegetables and berries. And I just harvested my first spinach leaves as shown on the picture. I tried growing heirloom varieties of spinach but I had bad luck. This time I tried an new (hybrid) variety called Bordeaux Red Stem and I had no problem at all. The leaves have an arrowhead shape and a red stem. They grew to a pretty decent size but I still have to taste them ;).

Now that the days are getting longer and the sun is returning, I will have to plan for more gardening. I've already sown seeds for a beautiful red stemmed dandelion and ordered some bare root 'Mara des Bois' strawberry plants. This variety is a french heirloom which is basically an improved wild strawberry (in terms of size). But since it's hard to find here in the US, I suspect that they played with strawberry genes a little so that they could recreate this variety (the website doesn't provide clear explanations as to the origin of their Mara strawberries).

Anyway, sometimes heirlooms get lost in time (which is a pity and a shame) and there is a need to re-create them...But does that technically make them hybrids? I try to go with heirloom seeds as much as I can because the taste & appearance of a heirloom edible plant is unbeatable. I'm sure the nutritional content is also superior to modern varieties. And I enjoy the whole process of watching the plant grow...Gardening can really teach you a few things about life!

My Latest Creation / Ma Dernière Création

2010-02-16T11:45:00.000-08:00

As I mentioned in my previous post, I've been doing a little bit of sewing lately. For this scarf, I got inspired by a Japanese sewing book. I used a white vintage lace I've had for many years (without knowing what to do with it), a green scalloped lace and some sheer peach fabric (polyester maybe) that I have left from the costumes I made for Tales from Beyond (Nex's Diner part) a few years ago.
I'm quite pleased with the result, which I find very poetic. I made this scarf for myself but I plan on making other ones in a similar style soon...

Comme j'ai déjà mentionné dans mon précédent billet, je me suis remise à la couture. Pour cette charpe, je me suis inspirée d'un livre de couture Japonais. J'ai utilisé une vieille dentelle blanche que j'avais depuis des années (sans avoir quoi en faire), une dentelle verte plus moderne et un tissu semi-transparent couleur pêche (du polyester je suppose) qui me restait des costumes que j'ai fait il y a quelques années pour Tales from Beyond (la partie Nex's Diner).
Je suis assez satisfaite du résultat que je trouve très poétique. J'ai fait cette écharpe pour moi mais je pense en faire d'autres dans un style similaire très bientôt...

This Handmade Life...

2010-02-11T10:45:00.000-08:00

Lately my artistic self (which I have neglected for a few years now) has been wanting to express itself. I've always been the artist of the family: painting, drawing, writing poetry and novels, sewing, knitting...
It was a time when herbalism, health & cooking (which I also love) were secondary. Over the years, they've taken the first place and I had to put my needles & paintbrushes aside.
But I've had enough! I feel like my imagination (and my inner world) has been taken over by everyday life & chores. And I want it back!
I have tons of fabrics and yarns waiting to be used...And I just ordered a couple Japanese sewing books (with very cute clothing patterns) so that I can redo my wardrobe using my stock of fabrics (and who knows, if I make something nice enough for me maybe I can offer to make it for somebody else?) ;).
I also started to knit a short sleeve sweater using a couple knitting looms and some old acrylic yarns with a mohair feel (I'm not a big fan of acrylic but these were nice looking yarns and I've had them for several years now without knowing what to do with them). I wasn't sure I'd have enough yarn for a long sleeve sweater and I'm also new at loom knitting...But so far, my little project is looking good ;).
I haven't forgotten about my book project but the original idea is evolving. I want it to be truly me and something I can be proud of. So if it means taking more time that I originally thought I needed, so be it...

Alchemille's Garden - February 2010 Newsletter

2010-02-04T18:55:00.000-08:00

Dear Friends,

Spring is approaching slowly but surely and we are already celebrating its arrival at Alchemille's Garden!

*TEA SELECTION OF THE MONTH*: LOVE POTION

To celebrate Love, not only at Valentine's Day but all year long!

The Love Potion is a blend of pesticide-free rose petals, pesticide-free jasmine blossoms, organic lavender & organic cinnamon.

For the new season, I also recommend the following teas:

Madame Butterfly: a blend of white tea with lilac, pesticide-free rose petals & pesticide-free jasmine blossoms.
Morning by the Countryside: 100% organic, caffeine free and hand blended with organic lemon thyme, organic spearmint, organic sweet marjoram, organic basil and organic rosehips (And a personal favorite that deserves to be better known!)
Cottage Fairy Blend: organic spearmint, organic sweet marjoram, organic lemon verbena and pesticide-free rose petals.

All these teas (and more) can be found here: http://www.etsy.com/shop/Alchemille?section_id=5096792

*FAIRY BEAUTY & SPRING BODYCARE*:

Calendula Spring Balm: a natural lip balm that protects and moisturizes your lips. The Spring balm is herbally infused with calendula, which is one of the most gentle & healing herbs an herbalist can have ;).
The Dryad Cream: inspired by the Dryads, which are tree nymphs/female tree spirits in the Greek Mythology. Handmade with organic sweet almond oil, plum kernel oil, wildcrafted mango butter, unrefined beeswax, organic aloe vera gel & vitamin E (a natural antioxidant & preservative). This cream has a natural almondy scent that I love!
Spring Fairy Facial Elixir: this wonderful facial oil contains sunflower oil, camellia oil, organic rosehip seed oil, plum kernel oil and a touch of vitamin E (natural preservative and antioxidant).

For more details & health benefits, go to: http://www.etsy.com/shop/Alchemille?section_id=5101995

*THE SPRING TEA SUBSCRIPTION IS NOW AVAILABLE* and covers the months of April, May & June.

It includes the following teas:

April: French Riviera (rooibos, rose petals, lavender, rosehips & calendula)
May: Timeless Tea (white tea, rose petals & lavender)
June: Tisane de Provence (thyme, rosemary, lavender & lemon balm)

I offer seasonal tea subscriptions so that you, fellow tea afficionado, can enjoy each month a different tea, a different taste and a different experience. These tea subscriptions also make a nice gift.

“ONE SEASON OF TEA” is a seasonal subscription that allows you to receive 3 months worth of freshly blended natural/organic tea (3 2oz glass jars w/reusable organic cotton muslin bags).
The first shipment will take place during the first month of the chosen season.
Feel free to contact me if you have any question or if you are interested in a yearly subscription.
NOTE THAT I ONLY USE ORGANIC, PESTICIDE FREE & ETHICALLY WILDCRAFTED HERBS & TEAS.

The Winter Tea Subscription is still available (January, February, March).

For more info about the Tea Subscriptions, go to: http://www.etsy.com/shop/Alchemille?section_id=5038245

Last but not least, I now offer textile/knit jewelry items, made upon request/special order only.

Here's my first necklace: WILD PLUM

http://www.etsy.com/shop/Alchemille?section_id=5104775

Herbal Blessings,

Alchemille

Agave syrup: the good, the bad & the ugly

2010-01-07T15:24:00.000-08:00

Like a lot of people I've been attracted to agave syrup because it's a natural and low GI sweetener. I've always found it a little too sweet and when I tasted it pure, it left a weird sensation in the back of my throat (a little like the tingling/burning sensation you get when having pure honey with a sore or irritated throat)...But I used it nonetheless, for baked goods mostly.

Then I learned that it wasn't liver friendly and with my history of hypoglycemia (and sensitive liver), I stopped using it right away.

Now I know that agave syrup is not raw (but highly refined), not natural, not traditional and...not even healthy! Just another sketchy "healthy" sweetener on the market...

http://www.foodrenegade.com/agave-nectar-good-or-bad/

New Year's Resolutions for 2010

2010-01-05T14:57:00.000-08:00

A few dreams to realize and a few things to improve:

Write and self-publish my book (which includes translations, illustrations and more), hopefully within the year
Start exercising more regularly (may need to find a suitable routine)
Continue to cook nourishing foods & make herbal medicine (while spending a little less time in the kitchen)
Continue to explore the wonderful world of fermented foods & beverages
Start meditating again to find balance, soothe my nerves & be less grouchy
Use my time more wisely
Be more organized
Be more positive & joyful
Let my inner child out & be true to myself
Be more creative
Learn more about the energetics of foods & herbs
Watch less TV and start reading my 500+ books
Stop buying books (unless absolutely necessary)
Start sewing & knitting more
Start painting & drawing again
Make more time to take care of myself...Naturally!
Make my little kitchen garden thrive
Be a little bit less introspective
Be more loving
Find my dream home with a garden and/or woods nearby
Work more deeply with Nature & the Spirit Worlds
Indulge very reasonably (not everyday) with homemade, natural & sugar free sweets (using very low amounts of dried fruits, honey, dark maple syrup, date molasses, coconut sugar/syrup or boiled cider)
Continue to make homemade chocolates ;)
Continue living simply, honestly, naturally and a bit more thrifty & frugally
Simply live & be!...

Homemade Chocolate: Yes You Can...

2009-12-30T15:53:00.001-08:00

Why buy commercial chocolate made from cocoa beans loaded with lead, lots of sugar (which is most likely refined, even worse), milk powder (a source of MSG) and soy lecithin (as the name says, made from soy)? Sometimes they also add "natural flavors", which we all know are far from natural. And to add insult to injury, the natural & beneficial cocoa butter is often replaced with a lower class fat, if not a hydrogenated one (which will clog your arteries).

After reading this, do you still want to eat store-bought chocolate?

Since I cook & take control of what I eat, I also take control of my treats and will make my own chocolate. It's really not as hard at it seems. You basically need raw cocoa powder, some good fat (like coconut oil) and a wee bit of natural sweetener (because cocoa powder is quite bitter). You can also add flavors like vanilla extract or spices like cinnamon, depending on your personal taste.

This first recipe is for making carob chips. Just use cocoa powder instead of the carob. Since you need to make a solid piece of chocolate first, you can choose to break it into pieces or not. Note that there are only 4 ingredients involved, can't beat that!

This 2nd recipe is with cocoa powder, and uses Rapadura as a sweetener (vs agave syrup for the first one). I think the Rapadura can easily be replace with coconut sugar (lower GI). The recipe has 5 ingredients which include a pinch of salt (which you can probably omit).

As I said earlier, making chocolate is really not that hard. Then you can also make chocolate fudge and truffles.

You can find plenty of inspiration, recipes & ideas just by browsing the web...Enjoy your chocolates ;)!

Happy New Year from Alchemille's Garden

2009-12-30T15:53:00.000-08:00

Madame Alchemille wishes you a happy, healthy & prosperous year 2010!

To celebrate the New Year, Alchemille’s Garden items will be on sale on January 1^st & January 2^nd 2010.

I will be offering -25% off everything in my shop : artisan teas, natural & organic skin/body care as well as handmade accessories

(Discount will be refunded through paypal ~ Coupons aren’t accepted during sales)

…

Spring items will make their appearance in the shop by the beginning of February.

Also don’t miss the limited edition tea “St Amour” for Valentine’s Day!

Bright Blessings,

Alchemille

Alchemille's Garden: http://alchemille.etsy.com

Sunflower Oil Mouthwash to Detoxify the Body

2009-12-17T12:07:00.000-08:00

I found this technique in "Moon Time ~ The Art of Harmony with Nature and Lunar Cycles" by Johanna Paungger and Thomas Poppe.

"And old and effective method for the detoxification and strengthening of the whole body and at the same time decontaminating the teeth...This is how it works:

In the morning on an empty stomach and before you brush your teeth, take a soup-spoon of pure cold-pressed sunflower oil...
Slurp the oil, loud and vulgarly, like an old knight in the middle ages. This slurping fulfils an important function: it helps the entire body and all its internal organs to receive exact information, via the nerves of the taste buds and the brain, concerning what has just entered the body...When the body receives the information "sunflower oil" it knows that a substance has entered it on to which it can "load" everything that is undesirable, particularly everything that has negative radiations.
The important thing now is to keep the oil in the mouth without swallowing any! Suck the oil through the teeth and cavities of the mouth, let it roll and slide, push it through the gaps between your teeth, slowly, casually almost, so as not to arouse too strong of a flow of saliva. Do that for about 15 minutes. (If you feel an irresistible urge to swallow before the time is up, make sure you spit the oil first.)
After a quarter of an hour spit the oil into a wash basin and rinse both your mouth and the basin thoroughly. The oil has been transformed into a poison-laden substance: where it falls no grass will grow. Do not be surprised at the color of the oil: it has now turned white.
The most favorable time for such a cure: when the moon is waning and for a period of at least eight, preferably fourteen days."

Secondary Edible Parts of Vegetables

2009-12-10T18:38:00.000-08:00

It's important to eat a wide variety of foods and these secondary vegetable parts can be a nice way to do so (especially if you grow your own vegetables). I am myself very fond of beet greens, broccoli greens, parsley roots and fennel roots (great in soups & stews) ;).

http://aggie-horticulture.tamu.edu/extension/newsletters/hortupdate/may05/SecVeget.html

New Book Project

2009-12-08T10:54:00.000-08:00

I've been wanting to write a book since my teenage years.
As I got older the project evolved and so did my inspirations for this hypothetical book.
I had completely forgotten about it until a couple days ago, after talking to a friend of mine.
The Muse has returned!

I can't say too much about my book project besides that it will be a children's book and most likely bilingual french-english. I will illustrate it myself (something I'm looking forward to) and I plan on publishing the book myself too.

I'm fully aware that such a project will require time and patience. That there will be days when I'll be inspired and others that I won't. That there will times of frustration too. But overall I think it'll be fun and rewarding!

Wish me luck ;)!

124 Ways Sugar Ruins Your Health by Nancy Appleton

2009-12-05T17:33:00.000-08:00

http://www.rawfoodinfo.com/articles/art_124wayssugarruinshealt.html

New Cookbooks

2009-11-18T19:04:00.000-08:00

I recently received the following books:

"Delicious ~ Gluten free baking with buckwheat flour" by Michelle Brewster

As the title mentions, all the recipes are made with buckwheat flour, which is a sticky/starchy flour which doesn't require added gums, starches or binders. I tried a small version of the "multi seed" bread (I replaced the egg with flax meal & water), it was very good. A little sweet for my taste buds, so I'll add less sweetener next time (I used date molasses, half the amount needed in the recipe).

"Flying Apron's Gluten Free & Vegan Baking Book" by Jennifer Katzinger

I haven't tried any recipe yet but they look very tempting. I was glad to read that chickpea flour can be replaced by chestnut flour (I'm not pro-legume flours because of the phytates they contain. Most of these flours are made from non pre-soaked legumes (and of course they are uncooked) which makes them very hard to digest). There is a mini bread section and only half of the breads are yeast free.

"C'est pas de la tarte" by Fannie Denault

I don't think this book has been translated to English but it's a little gem for alternative cooking. All the pie crusts (sweet and savory) are made of "unusual" ingredients (gluten free or not, but the recipes can be adapted) such as polenta, popcorn, shredded cabbage, agar flakes, sesame seeds...etc. I find this little book very inspiring. Who needs flour anyway? ;)

I also pre-ordered the 2 following books:

"The Allergen-Free Baker's Handbook ~ How to bake without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts and sesame" by Cybele Pascal (it will be released by the end of December)
"Allergy-Free Desserts ~ Gluten-free, dairy-free, egg-free, soy-free, and nut-free delights" by Elizabeth Gordon (it will be released in February)

I know it may seem like I bake a lot but it's quite the contrary. I don't bake much and usually prefer using nut flours instead of GF grain flour. I also use little to no sweetener (I'd much prefer to use fruits instead ~ something I need to research more about), no eggs and no yeast (I'm also not a big fan of leavening agents (baking powder & soda) so if I can skip them...).

Eating Wildness by Stephen Buhner

2009-10-29T10:55:00.001-07:00

"One of our greatest fears is to eat the wildness of the world.

Our mothers intuitively understood something essential: the green is poisonous to civilization. If we eat the wild, it begins to work inside us, altering us, changing us.

Soon, if we eat too much, we will no longer fit the suit that has been made for us. Our hair will begin to grow long and ragged. Our gait and how we hold our body will change. A wild light begins to gleam in our eyes. Our words start to sound strange, nonlinear, emotional. Unpractical. Poetic.

Once we have tasted this wildness, we begin to hunger for a food long denied us, and the more we eat of it the more we will awaken. It is no wonder that we are taught to close off our senses to Nature. Through these channels, the green paws of Nature enter into us, climb over us, search within us, find all our hiding places, burst us open, and blind the intellectual eye with hanging tendrils of green.

The terror is an illusion, of course. For most of our million years on this planet human beings have daily eaten the wild. It's just that the linear mind knows what will happen if you eat it now."

-Steven Buhner

Alchemille's Garden is now on Facebook

2009-10-29T10:55:00.000-07:00

Here's the link: Alchemille's Garden

Does the Vaccine Matter?

2009-10-26T15:45:00.000-07:00

http://www.theatlantic.com/doc/200911/brownlee-h1n1

Egg Free Almond Flour Bread

2009-10-24T22:27:00.000-07:00

A simple adaptation of Elana's Simple Bread recipe:

I replaced the 3 eggs with 1/2 banana (thoroughly mashed), 3 tbsp unsweetened applesauce and 1 tbsp flax meal + 3 tbsp water. Stir the mixture and let it thicken a few minutes.
Instead of 1/2 tsp baking soda and 1/2 tsp apple cider vinegar, I used 1 tsp gluten free baking powder and 1 tsp ACV. Egg free baking requires a little bit more leavening.

Other than that, the recipe is the same. I just used less sweetener (1 tsp grade B maple syrup vs 1 tbsp agave nectar) and baked the bread a few extra minutes (it all depends on how moist the batter is).

The result is a tasty bread, not too sweet (the banana flavor isn't too strong either), and a loaf that holds well even when slicing (I guess I'm getting better at replacing eggs).

You could use just flax meal if you wanted too. I know flax is good for you because it contains omega 3s and blah blah blah, but it also lowers the body's estrogen level. This may be beneficial for some women but not for others. Plus I already have my omega 3s covered with cod liver...

I am considering camelina seeds as a replacement for flax seeds. Camelina (also called wild or false flax) belongs to the brassica/cabbage/mustard family and has been used much longer than flax (the Celts were using camelina as part of their diet). But it has a higher omega 3 ratio and its oil is more stable than flax's. As for flax, the seeds also become mucilaginous with water but I haven't found any information about phytoestrogens in camelina seeds. The only thing is that the oil is already not widely available, and the seeds are even harder to find.

Homemade Gluten Free Sourdough Bread & Baked Goods - Yes You Can!

2009-10-23T11:24:00.000-07:00

I've been on a gluten free (leaning more towards the SCD and paleo diets nowadays) diet for years now. And bread is something I have given up for a long time, except for the occasional crepes, pancakes or flat breads and nut/seed flour based breads that I enjoy because they are filling and nutritious.

Commercial gluten free bread are horrible concoctions straight from a mad scientist's lab. They are expensive and let's face it: replace gluten by loads of starches and gums isn't a healthy solution. Carbs and starches are sugars that your body will store, not burn. I checked several recipes for breadmaking which are also strange concoctions of a myriad of ingredients that in the end give you some kind of dense, starchy, sponge-like brick that I wouldn't dare calling bread! Baking without yeast and eggs can be challenging too.

I was looking for something else: something healthy, nutritious, easily digestible, easy to prepare with few ingredients and most importantly, something properly prepared.

Even though I've cut grains almost entirely from my diet, I always soak them. I've also recently discovered the benefits of lacto-fermentation and now ferment almost anything: juices, teas, pancakes, vegetables...etc. I got used to the sour taste which I now crave (your body knows best what's right for you, you just have to listen).

Most people think that soaking grains & legumes is time consuming and useless. Wrong! This process is absolutely necessary to remove the phytates/anti-nutrients, allow proper cooking and proper digestibility so that your body can fully absorb and use the nutrients in food. Using grains that haven't been sprouted, soaked or fermented will lead to vitamin and mineral deficiencies, tooth demineralization/enamel loss (which I have experienced), digestive problems and a whole lot of other health problems...

Anyway, I was on a quest to find a way to make natural, fermented/sourdough-like gluten free bread. And I found it! Shanon Kane, who has been suffering from food allergies and digestive disorders, has developed recipes to make gluten free sourdough bread. These recipes are free of gluten, dairy, eggs, yeast, corn, soy and gums. She uses water kefir to boost the fermentation of her sourdough starters, but if you are not dairy sensitive you can use whey, yogurt, kefir or cultured buttermilk as well.

Shannon offers an e-book which you can use to make your own gluten-free sourdough breads, muffins, pancakes and pizza, and contains "extensive and detailed directions to help you get started making your own gluten free starters. It also includes 10 delicious recipes plus a section on pancakes and interesting variations." She also has a few blogs, including the Art of Gluten-Free Sourdough Baking in which she gives a few recipes and explanations regarding sourdough fermentation, applying the principles of Weston A. Price to a gluten free diet.

Quinoa - The Golden Grain

2009-10-21T15:18:00.000-07:00

Who hasn't heard of quinoa (Chenopodium quinoa) ? This little grain (which is in fact a grass from the chenopod family ~ like spinach and beets) has become increasingly popular these last few years, and is a blessing for people on a gluten free diet. But behind this little wonder of Nature that people can now enjoy worldwide, there is a sad and not-so-glorious story.

I just saw a very interesting documentary about quinoa and peasants of the Bolivian Altiplano. Quinoa has been a staple food in Bolivia for a very long time but with the increasing demand for the little grain and its proportionally increasing price, the poor folks of Bolivia can't afford eating quinoa anymore...They say even store bought pasta is cheaper, isn't it outrageous?

There's more to the story. Quinoa, it seems, has done a lot of good to the indian peasants of the Altiplano: they've become rich (and richer with higher prices on the market) and they've finally earned some respect! But here's the drawback: agriculture in the Altiplano isn't an easy thing - the land is almost barren and peasants already have a hard time feeding themselves & their families. Yet year after year, there's less and less quinoa being harvested in the Altiplano; the land they cherish is becoming "tired" as they say...And they start worrying and acknowledging that in a near future they won't be able to grow the golden grain anymore.

These people have been working hard to feed the world while they are already currently struggling to feed themselves.

Quinoa is a grain that doesn't have to many requirements, so that the home gardener can grow it too. There are a few seed suppliers selling quinoa seeds. If you can't find quinoa seeds (though I'm sure you can grow them from the boxes you find in your grocery store), there are other chenopods that produce similar edible grains (and greens) that you can grow, like Huauzontle (Chenopodium berlandieri) and the Giant Goosefoot (Chenopodium gigantium).

I believe that the agriculture of the future will be local. It has to be. If the best agricultural and environmentally friendly techniques were used worldwide, there would be enough to grow & eat (without depleting the soil: the ecology of the soil is very important) for everybody. This the 21st century and people are still starving...How come? There's enough money, knowledge and resources. Money is wasted, knowledge is hidden and resources have a price. It's always about money and the power to deprive & control poor countries which, with a little help and good will, could thrive! But that's another story...

I've just sown a few quinoa seeds this morning, I hope to be able to see the plants grow...And harvest my own seeds (even if just a few). I also hope that the peasants from the Altiplano will manage to grow enough quinoa to feed themselves first, before the rest of the world!

Unexplained Infertility / How the foods you eat are keeping you from getting pregnant

2009-10-17T14:32:00.000-07:00

http://nourishedkitchen.com/unexplained-infertility/

Alchemille's October Newsletter

2009-10-13T12:27:00.000-07:00

Dear Friends,

I hope this newsletter finds you well.

I know I have been pretty silent lately, doing a lot of thinking and working on new ideas and projects.

So, What's New?

Well, since my Wise Woman Exfoliating Glove has become a popular item lately, I offer another "fancier" looking glove: the Rosette Exfoliating Glove. I knit both of these upon request and you can choose the fiber you want me to use: jute, Himalayan nettle or Himalayan hemp. For each glove, I provide instructions for use & care (see more under listings).

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

Halloween is approaching, so I listed my seasonal Samhain/All Hallows Tea: 100% organic and freshly blended with black tea, rooibos, orange peel, cinnamon, ginger, cloves and rosehips. This tea is only available until November 2nd.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

I now also offer Seasonal Tea Subscriptions, called "ONE SEASON OF TEA". The current Fall offering (October to December) includes: 1 Thé du Matin (Moning Tea), 1 L'Orangerie and 1 Thé à l'églantine (Rosehip Tea)

>October: “Thé du Matin”/ Morning tea (organic green tea, organic rosemary, organic orange peel, organic rosehips, organic cinnamon and organic cloves) CONTAINS SOME CAFFEINE. AVOID DURING PREGNANCY.

>November: L'Orangerie (organic black tea, organic rooibos, organic orange peel, organic cacao nibs and organic cinnamon) CONTAINS SOME CAFFEINE. USE SPARINGLY DURING PREGNANCY.

>December: "Thé à l'églantine" / Rosehip tea (organic black tea, organic rosehips, pesticide free rose petals and organic cloves) CONTAINS CAFFEINE. USE SPARINGLY DURING PREGNANCY.

For more details regarding the subscription, see listing:

http://www.etsy.com/view_listing.php?listing_id=32346531

>Note that the 3 teas above are also listed individually.

Madame Alchemille also recommends:

-Thé d'Automne (Autumn Tea), a blend of organic rooibos, organic cinnamon, organic dried apples, organic anise seeds, coriander seeds, organic rosemary and organic peppermint.

-Zen Coffee, a 100% organic blend of roasted chicory roots, cacao nibs, cinnamon chips & cloves.

-Journey to Middle-Earth, a 100% organic blend of green & red rooibos, cinnamon chips, peppermint, anise seeds and rosemary.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

-Vitamin C Tea, 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.

http://www.etsy.com/shop.php?user_id=36753&section_id=5054725

AND

Autumnal beauty care items such as Autumn Cinnamon Wise Woman Lip Balm, Woodland Fairy & Autumn Fairy Facial Elixirs, La Campagne & Magic Pumpkin Face Masks, Autumn Faery Beauty Pack...

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

What am I currently working on:

-Sets of handmade, natural, biodegradable runes (with instructions) to allow you to do your own readings/divination at home or with friends

-Seasonal druidic creams and matching oils (both herbally infused) inspired by the Druid's Herbal.

Herbally Yours,

Alchemille

More Recommended Cookbooks

2009-10-06T18:16:00.000-07:00

A few weeks I posted a long list of recommended cookbooks for special diets (gluten free, SCD, paleo...etc). I'd like to add a few more books to this list ;).

*GLUTEN FREE SECTION*

"Gluten Free Mediterranean" by Sanaa
"Gluten-Free Italian ~ Over 150 Irresistible Recipes without Wheat - from Crostini to Tiramisu" by Jacqueline Mallorca

*GRAIN FREE/ SCD-GAPS / PALEO SECTION*

"Specific Carbohydrate Diet ~ Southern Style" by Jan Locker (with almond flour)
"Cooking to Heal ~ Nutrition & Cooking Class" (DVD + Booklet) by Julie Matthews
"A Primitive Diet" by Beverley Southam
"Totally Flour-Free Baking" by Dinah Alison (with almond flour)

*INTERESTING, USEFUL AND INSPIRATIONAL BOOKS*

"The Allergy-Free Cookbook ~ How to avoid the 8 major food allergens and eat happily ever after" by Eileen Rhude Yoder
"The Allergy Exclusion Diet ~ The 28-day plan to solve your food intolerances" by Jill Carter & Alison Edwards
"Recipes for IBS ~ Great tasting recipes and tips customized for your symptoms" by Ashley Koff
"Food Energetics ~ The Spiritual, Emotional, and Nutritional Power of What We Eat" by Steve Gagné

Coconut and Chestnut Puddings (Gluten Free, Grain Free, Paleo Friendly)

2009-09-28T15:57:00.001-07:00

I enjoy these for breakfast or as a quick dessert...

Coconut Pudding
I've modified my "cream of coconut" recipe slightly and I like this newer version better ;).
Ingredients:

1 cup lite coconut milk (I use Trader Joe's lite coconut milk because it's the only coconut milk I can find without thickeners, preservatives or other unwanted ingredients. But you can use half full fat coconut milk and half water instead)
4 tbsp coconut flour
Coconut sugar (optional)

Pour liquid in a small saucepan and set on medium heat. Whisk in the coconut flour until there are not lumps left. Let the liquid thicken (it only takes a few minutes) until it reaches desired consistency. Add your sweetener (optional) and stir well.
Pour your Coconut Pudding in a bowl and enjoy as it is or add some toppings of your choice (fruits, berries, nuts, chocolate chips...).

Chestnut Pudding (my personal favorite)
Ingredients:

1 cup homemade almond milk or raw milk (you can dilute the milk with water if necessary)
4-6 tbsp chestnut flour (depending on the flour)
Maple syrup (more than optional since chestnut flour is naturally sweet)

Proceed as for the above recipe.
I like to serve this Chestnut Pudding with a sliced apple, a few raisins and some sliced almonds. Enjoy!
For a chocolate pudding, just melt some chocolate chips with the milk before adding the chestnut flour ;).

How Breathing & Prana affect Our Body

2009-09-28T15:57:00.000-07:00

This is taken from "The Seasonal Detox Diet ~ Remedies from the Ancient Cookfire" by Carrie l'Esperance

"...With every breath we take, etheric energy is also taken in. This etheric energy is what the yogis call prana, which means "etheric". Prana has two polarities - positive and negative - and our bodies make use of both energies. Through the right nostril we inhale positive prana, through the left nostril we inhale negative prana. Both are needed for our well-being.

The right or positive current of prana is called the solar energy, and the left or negative current is called the lunar energy. The positive solar energy being drawn through the right nostril can be used for self-vitalization by placing a piece of cotton in your left nostril and breathing only through the right one for about one hour. During this time, center your thoughts upon the part of your body that needs rebuilding or rejuvenating. This breathing technique, coupled with focused thought, is very powerful - you will be surprised at what happens.

It is known that great natural healers breathe for greater periods of time through the right nostril; they are able to extract and utilize more solar energy this way and therefore do not exhaust themselves as readily.

It is good practice to make a habit of breathing though the right nostril when we eat. The solar current, the positive prana, speeds up the process of metabolism. Then we can extract most of the energy from the food we eat, so we eat less and are satisfied. On the other end, when undergoing a fast, block the right nostril and breathe more through the left. You will not become as hungry because your metabolism will slow down. In the East, all yogis practice this technique when they go on long fasts..."

Research reveals Medieval diet was more than meat and gruel

2009-09-04T13:39:00.000-07:00

http://www.post-gazette.com/healthscience/20030217medieval0217p3.asp

The Flu Pandemic: 1918…1976…and Now. Are We Learning?

2009-09-03T19:15:00.000-07:00

There's a lot of common sense in this article...

http://www.fitnessspotlight.com/2009/09/01/1918-flu-pandemic/

What Passes for Food In America

2009-09-02T21:47:00.000-07:00

The sick, sad truth...
I can relate to her struggle to find natural & nourishing food outside of home.
http://www.cheeseslave.com/2009/08/28/what-passes-for-food-in-america/

ROSETTE EXFOLIATING GLOVE

2009-08-27T11:38:00.000-07:00

Since my Wise Woman Exfoliating Glove has become a popular item lately, I decided to knit another glove with a fancier pattern. I'm glad I did because it turned out to be a pretty item (and useful too!).

I knit this Rosette Exfoliating Glove upon request (just like I do for the Wise Woman Glove) with the fiber of your choice: Himalayan wild nettle or Himalayan hemp (see details & health benefits under the listing).

Why Grains May Not Be Necessary for a Nourishing Diet

2009-08-24T11:08:00.000-07:00

I agree with this post, grains are fillers.
I have noticed many times that I get hungry 1-2 hours after eating grains and have woken up in the middle of the night to have a snack because grains not only trigger hunger but hypoglycemia as well.
That's why I stay away from grains. I have no more than 1 serving a day and it's usually for breakfast.
I've also noticed that grains make me gain weight & body fat and they tend irritate my liver (since carbs convert to sugar).
I believe that grains are responsible (as well as gluten and oxalates) for the demineralization of my teeth, I have eaten so many whole grains/carbs throughout my life that weren't properly prepared.
Anyway, I surely feel much better without them...

http://www.nourishingdays.com/?p=2093

Spice Road EcoBeads

2009-08-20T16:01:00.000-07:00

Here they are, as promised!

My Ecobeads are all handmade, one by one, which gives them that rustic look. They have a wonderful natural spicy scent which comes from the ingredients I use in their making (I never add fragrance oils, perfumes oils or essential oils).

My Ecobeads always contain several of the following ingredients (which may vary according to "recipe"):

-Organic/ethically wildcrafted/pesticide free herbs, spices, leaves, stems, roots, barks, flowers and/or seeds

-Organic flour, gums and/or resins (used as binder)

-Floral waters/hydrosols (food or cosmetic grade), organic tea/herbal infusions, wine and/or spring water

-Homemade scented/herbal tinctures.

My Ecobeads are all natural, hypo-allergenic, eco-friendly and biodegradable ;).

Gluten Sensitivity

2009-08-19T17:15:00.001-07:00

Just because you don’t have celiac disease, doesn’t mean you are free of problems with gluten

http://www.theepochtimes.com/n2/content/view/20983/

Petite Jupe Féerique / Little Flower Fairy Skirt

2009-08-19T17:15:00.000-07:00

Today I was in the mood for sewing, which I haven't done for some time now. I have lots of fabrics waiting to be taken care of, some of them dating back to collections I designed a few years ago.

Anyway, I decided to pick that fairy-like printed cotton fabric that a bought a few months ago at my local fabric shop. I only got 1 yard since I didn't have a project in mind when I purchased it...It's incredible what you can do with only 1 yard!

I decided to sew a simple knee high skirt. I've always been told when I was still a student at the fashion school that you need to choose simple shapes for fancy/printed fabrics but you can make fancier shapes with more plain fabrics...So I followed the advice.

And here's my skirt:
And a zoom on the fabric:The light wasn't good enough to capture the colors/details properly and the picture doesn't do my pretty little skirt justice, so I'll describe the print the best I can. It's a floral/leafy pattern printed in an ink/watercolor-like manner in Fall colors (shades of purple, olive green, rust, brown...) and the background of the fabric has an almond green color.

Alchemille's August Newsletter

2009-08-13T19:23:00.000-07:00

Dear Friends,

I hope this newsletter finds you well and that you had a wonderful summertime.

Here the Lady of the Fall is already making her presence known and has inspired me to start listing autumnal goodies ;).

This month, Madame Alchemille recommends:

~Thé du Matin~

This blend is one of my favorites and my husband really likes it too ;).
Thé du Matin (Morning Tea in french) is a 100% organic blend of green tea, rosemary, orange peel, rosehips, cinnamon and cloves.

http://www.etsy.com/shop.php?user_id=36753&section_id=5096792

~Dryad Cream (NEW)~

This cream is inspired by the Dryads, which are tree nymphs/female tree spirits in the Greek Mythology.
It's handmade with:
-Organic sweet almond oil
-Plum kernel oil
-Wildcrafted mango butter
-Unrefined beeswax
-Organic aloe vera gel
-Vitamin E (a natural antioxidant & preservative)
This non-greasy cream can be used both on face & body and has a wonderful natural almondy scent with vanilla & caramel undertones.

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

~Vitamin C Tea (NEW)~

Vitamin C tea is a delicious blend of herbs naturally rich in vitamin C (as well as minerals).
Vitamin C is known to be a powerful antioxidant, to strengthen the immune system and the body's ability to ward off infections, to improve circulation and the absorption of iron.

My Vitamin C tea is a 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.
http://www.etsy.com/shop.php?user_id=36753&section_id=5054725

~Four Season Skin Elixir~

My Four Season Skin Elixir is a silky and moisturizing oil that leaves the skin smooth but not greasy.
This oil can be used from head to toe as: facial oil, body oil, (pre)conditioning hair oil, treatment for dry hands and/or feet...Even as massage oil.
Four Season Skin Elixir is a blend of organic sunflower oil, plum kernel oil, organic sweet almond oil, shea nut oil and vitamin E.
I recommend this oil for normal to dry and mature skin types.

http://www.etsy.com/shop.php?user_id=36753&section_id=5101995

For more details, see individual listings.

>>>COMING SOON<<<

I expect to be listing my Spice Road Ecobeads in a few days from now.

They are handmade with a rustic look and made of herbs, resins & spices...

And other wonderful handmade, healing and always natural goodies ;)!

You probably noticed that my unusual silence lately for many reasons...One of which being that my computer broke and I had to get a new one! But you know me and the mad artist that I am always has new ideas and projects.

Lately, after watching an outdoor play, I have come to realize that I miss art (or should I say arts)!

I was born an artist, my world filled with princesses, fairies and other imaginary creatures that I used to draw or play with in my adventures... and art is what I studied as a teenager in France.

It is important to me to cultivate my inner world and keep my imagination alive.

This will result in creations that I will be able to share with you ;).

I will need to start drawing, painting, writing, sewing, knitting, doing calligraphy...etc again and might be a little rusty at first but I'm sure it'll come back to me...You never forget what you've learned!

Expect to see art dolls made of fabrics, illustrations, cards, poetry or shorts stories (in french and/or english) in a near future.

I want Alchemille's Garden to be a place where everybody feels good, at ease, whole and happy...And no matter how serious we may be, we're all children at heart!

Brightest Blessings,

Alchemille

Vitamin C Tea

2009-08-13T16:58:00.001-07:00

Vitamin C tea is a delicious blend of herbs naturally rich in vitamin C (as well as minerals).

Vitamin C is known to be a powerful antioxidant, to strengthen the immune system and the body's ability to ward off infections, to improve circulation and the absorption of iron.

My Vitamin C tea is a 100% organic blend of hibiscus, rosehips, dandelion leaves and strawberry leaves.

Baby loaf pans

2009-08-08T13:06:00.000-07:00

If like myself, you follow Elana's Pantry and bake her nut flour based breads, you know that a special baking pan may be required since Elana's loaves are about half the size of a regular loaf of bread.

I chose to stay away from aluminium and non-stick/Teflon pans for health reasons:

Aluminium is linked to Alzheimer's Disease and Breast Cancer (aluminium is an ingredient commonly found in commercial deodorants)
If you cook with non-stick/Teflon cookware, you can be sure that Teflon particles will be found in your bloodstream and...they don't go away! (From personal experience, non-stick pans don't clean better/more easily than cast iron pans...It's an urban legend).

So when it comes to baking, I prefer using glass, clay and ceramic pans.

Here are some items you might consider for your baking needs:

Luminarc has a 6.5"x4" baby loaf pan with lid (an item not available everywhere)
"Bake N Store" from Anchor Hocking (I've been using this pan for a while and am very satisfied about it. I usually add 5-10 extra minutes to the recommended baking time.)
Emerson Creek Pottery offers small ceramic loaf pans that are non-toxic & lead free
Ebay also has some good deals for new or used pans. I searched for "mini loaf pan" and found quite a few from 3" to 6" long pans. Prices vary and you can bid on some items.

Happy baking ;).

Recommended Cookbooks

2009-08-04T12:08:00.000-07:00

A long due post, but like we say in french "better late than never!" (Mieux vaut tard que jamais).
The following is a list of my favorite gluten-free, grain-free, paleo-friendly, SCD/GAPS cookbooks. Some of them also contain dairy-free, egg-free and/or sugar free recipes as well.
Note that there are lots of gluten free cookbooks out there, not all of them are good or healthy.
I consider that replacing gluten grains/flours with starches and gums is like switching from one evil to another. Starches and gums are no good and certainly won't help you heal your gut/body.
When cooking gluten free, the best approach is to be open minded and to think outside the box.
If you're thinking about recreating your favorite donut recipe, then yes you'll need lots of gums & starches to obtain a similar yet passable result since it will feel and taste more like a sponge than a donut!
I hope this list will help you find your way through a new, healthy & healing way of cooking. Remember that recipes can always be adapted to suit your needs, even if they might require a little fine tuning.

Here are some of my favorites:

"Gluten-free gourmet desserts and baked goods" by Valérie Cupillard (translated from the french)
"Cooking with coconut flour" by Bruce Fife
"Breaking the vicious cycle"by Elaine Gottschall
"Gut and Psychology Syndrome" by Dr Natasha Campbell-McBride
"Grain-free gourmet" by Jodi Lager & Jenny Lass
"Everyday grain-free gourmet" by Jodi Lager & Jenny Lass
"Recipes for the Specific Carbohydrate Diet" by Raman Prasad
"Cooking for Celiacs, Colitis, Crohn's and IBS" by Sandra Ramacher
"Eat well, feel well" by Kendall Conrad
"The gluten-free almond flour cookbook" by Elana Amsterdam
"The Spunky Coconut Cookbook" ~gluten free, casein free, sugar free~ by Kelly Brozyna
"The IBS low-starch diet" by Carol Sinclair
"Recipes for IBS" by Ashley Koff
"Cooking to heal little tummies" by Jenna Roberts & Natalie Hagood
"Lucy's Specific Carbohydrate Diet Cookbook" by Lucy Rosset
"SCD with taste & tradition" by Rochel Weiss
"Pesach - Anything's Possible!" ~Over 350 non-gebrochts, gluten-free & wheat-free recipes" by Tamar Ansh
"The Bee Well Cookbook" ~Nourishing foods for sensitive people~ by Katie Whitmarsh
"The wheat-free cook" ~Gluten-free recipes for everyone~ by Jacqueline Mallorca
"Mother Necessity gluten free/casein free recipes) by Cristin Fergus
"Gluten-free cookery" by Peter Thomson
"The art of baking with rice flour" by Muriel L. Richter & Debe Nagy-Nero

French books:

"Sans gluten naturellement" de Valérie Cupillard
"Sans lait et sans oeufs" de Valérie Cupillard
"Desserts et pains sans gluten" de Valérie Cupillard
"Recettes gourmandes pour personnes sensibles" d' Eva Claire Pasquier
"Recettes gourmandes pour une vie meilleure" ~sans lait, sans gluten, sans oeufs~ d'Eva Claire Pasquier
"L'Atelier Bio" (contain some gluten free recipes, other recipes can be adapted)

Other interesting & inspirational books (not all gluten free but recipes can be adapted):

"The Self Healing Cookbook" by Kristine Turner
"Allergy Alert Cookbook" by Rosita Blanka Filipek
"Nourishing Traditions" by Sally Fallon
"Full Moon Feast" by Jessica Prentice
"The Feel Good Food Guide" by Deborah Page Johnson
"Laurel's Kitchen Caring" ~Recipes for everyday home caregiving~ by Laurel Robertson
"Fabulous & Flourless" ~150 wheatless and dairy-free desserts~ by Mary Wachtel Mauksch
"Vegetable desserts" ~Beyond carrot cake and pumpkin pie~ by Elisabeth Schafer & Jeannette L. Miller
"Desserts with a difference" ~Carrot cake, fennel tart and other surprising & delicious vegetable desserts~ by Sally & Martin Stone
"Cucina Ebraica" by Joyce Goldstein
"Coconut Cuisine" by Jan London
"The Birket Mills Buckwheat Cookbook"
"Real food - what to eat and why" by Nina Planck
"Primal Body - Primal Mind" by Nora T. Gedgaudas
"Trick and Treat" ~How 'healthy eating' is making us ill~ by Bary Groves
"Eat fat, lose fat" by Mary Enig & Sally Fallon
"Nutrition and Physical Degeneration" by Weston A. Price
"Nightshade free, pain free!" by Michael Fowler
"Wild Fermentation" by Sandor Katz
"Delia Smith's Frugal Food"
"The nutrient-dense eating plan" by Douglas L. Margel
"Ani's Raw Food Desserts" by Ani Phyo
"Ani's Raw Food Kitchen" by Ani Phyo
"Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz
"L'Alimentation ou la 3e Medecine" du Dr Jean Seignalet
"La Cuisine des Petits Chemins" d'Annie Pavlowitch
"Petit Précis de Cuisine Elfique" de Laurence & Yannig Germain

There are 2-3 other books that I might consider adding to this list. I'll update it later...

Hope this helps ;).

Thé du Matin

2009-07-28T17:36:00.000-07:00

I have so many tea blends that I enjoy but this one is one of my all time favorites!
Thé du Matin (morning tea in french) is a fragrant, flavorful and well balanced blend of green tea, aromatic herbs and spices...All organic!
If like myself, you are longing for the Fall, this tea will bring you a little autumnal foretaste ;).

My Custom Diet - Update

2009-07-21T17:39:00.000-07:00

How ironic is it that the more you detoxify your body by removing foods that make you sick, the more you get sensitive to other toxic foods...I guess finding the right diet for you is all about fine tuning ;).

Currently, I am:

Gluten free
Low grains/grasses to nearly grain free (I try not to have more than 1 serving per day...More than that feels like it's too much for my body. My favorites are buckwheat and wild rice ~ I like strong flavors.)
Low starch (Starchy foods seem to give me similar symptoms than gluten grains)
Sugar free (I only use natural sweeteners such as honey, maple syrup and coconut sugar in small amounts. I use agave syrup only once in a blue moon, because it's not a liver friendly sweetener. Most of the desserts I have are fruits, fruit based or fruit sweetened...I plan on making some dry fruit syrups and see how my body reacts. I know manage to drink my teas without any added sweetener.)
Yeast free (I can't stand the smell nor the taste of yeast anymore and my body doesn't seem to like yeast anyway).
Nightshade free (The hardest part may have been to get rid off tomatoes since they are everywhere but since I realized how addictive they were, I found the motivation to stop eating them. I have found some very good no-tomato sauce recipes using carrots or butternut squash and beets (for color), with proper seasoning, it tastes about the same as real tomato sauce so I don't feel like I'm missing something. Potatoes make me sick within 24 hours. I've always had trouble digesting peppers no matter how much I loved them and eggplants give me a funny sensation in my mouth).
Soy free (Because it's a health hazard. I only have a little splash tamari once in a while)
Peanut free (Not that I'm allergic but I never liked the taste & texture, plus when you do a little research it's not such a great food...Sunflower butter has a similar taste and is more nutritious)
Few(er) eggs (I noticed that my belly doesn't agree with lots of eggs and surely not on a daily basis...I wonder if it has to do with the feed. For this reason, I will stick with pasture fed eggs and plan on trying duck eggs as well).
Few legumes/pulses (These can be hard to digest so I don't eat them too often and usually stick to a few "favorites" such as kidney beans, cannellini beans, azuki beans, lentils and peas/split peas...I find garbanzo beans/chickpeas very acidic)

At this point, dear reader, you are probably wondering (just like my mother did) : what is there left to eat? Well, there's plenty!

Nuts & seeds + nut/seed butters (I love making milks out of soaked nuts/seeds or butters ~ for express milks)
Fruits & vegetables (I particularly enjoy greens, members of the cabbage family, squashes & pumpkins as well as a few root vegetables)
Meat, poultry, fish, eggs (Preferably free range and grass/pasture fed)
Raw milk & dairy products (Great for homemade yogurt, whey and clabbered milk)
Homemade lacto-fermented foods and drinks (Don't neglect the good bacteria, you need them)
Miso (I use a soy free miso made with azuki beans)
Nourishing herbal infusions

My favorite ways of cooking & enjoying these foods are raw, steamed, boiled and oven baked.

I feel healthier, less aches & pains, less fatigue and more energy. I also have nearly no cravings (especially not towards junk and sugary foods) and experience less hunger due to the fact that I have a varied and nutrient dense diet (so I eat less that I used to). No more mood swings, cranky liver, pounding heart/tachycardia nor hypoglycemia either ;).

NEW DRYAD CREAM

2009-07-20T14:36:00.001-07:00

This cream is inspired by the Dryads, which are tree nymphs/female tree spirits in the Greek Mythology.

My Dryad Cream is handmade with:
-Organic sweet almond oil
-Plum kernel oil
-Wildcrafted mango butter
-Unrefined beeswax
-Organic aloe vera gel
-Vitamin E (a natural antioxidant & preservative)

This cream can be used both on face & body and has a wonderful natural almondy scent with vanilla & caramel undertones. (See listing for more details).

Enjoy ;).

Raw Food Toxins

2009-07-15T10:45:00.000-07:00

Some fruits and vegetables are not meant to be eaten raw...It would be wiser to eat them in small amounts, to avoid the hazardous parts if possible or to cook them.
http://rawveg.info/rawfoodtoxins.html

Celiac Disease & Nightshades

2009-07-15T10:37:00.000-07:00

http://www.nightshadefree.com/celiac-disease/

What's On My Food?

2009-07-14T19:54:00.000-07:00

About pesticides in and on food items
http://www.whatsonmyfood.org/

3RD BI-MONTHLY BOOK GIVEAWAY/RAFFLE

2009-07-14T16:23:00.000-07:00

Reserved to US customers placing an order in my Etsy shop between July 1st and August 31st, and who wish to participate to a raffle.
The book chosen for this giveaway is "The Ice Cream & Frozen Yogurt Cookbook" by Mable and gar Hoffman.
The winner will be notified by email on August 31st.

July's Tea Selection: Tisane Indienne

2009-07-07T13:05:00.001-07:00

This is a very tasty and exotic blend, inspired by Indian spices and flavors, that can be enjoyed either hot (during the cold months especially) or cold (it makes a refreshing ice tea).
Tisane Indienne is a 100% organic blend of cinnamon chips and peppermint.
Cinnamon has a naturally sweet flavor, so you might not need to sweeten this tea.
Enjoy ;)!

"Cream of Coconut" for Breakfast

2009-07-01T11:36:00.001-07:00

This Cream of Coconut makes a tasty, satisfying and filling breakfast...
This recipe is grain free, gluten free and dairy free (unless you choose to use milk).

Ingredients for 1 serving:

1 cup water
3 tbsp coconut flour
1 tbsp sweet potato flour
Natural sweetener of your choice (optional)
Fresh fruits, nuts, seeds...etc (optional)

Pour water in a small saucepan and set on medium heat. Whisk in the coconut flour and the sweet potato flour until there are not lumps left. Let the liquid thicken (it only takes a few minutes) until it reaches desired consistency. Add your sweetener and stir well.
Pour your Cream of Coconut in a bowl and enjoy as it is or add some toppings of your choice.

If you like it...

Thicker & richer: use raw milk, nut/seed milk or coconut milk instead of water. I like a combination of half water and half milk.
More fancy: use a cool/lukewarm tea or herbal infusion of your liking instead of water. I think a rooibos chai would be a nice choice.
More flavorful: add some herbs or spices of your choice. Vanilla extract would be a nice addition.
More chocolaty: whisk in 1 tbsp of cocoa powder before it thickens or let some chocolate chips melt.

The Best Things in Life are Green

2009-06-26T16:18:00.000-07:00

Last night, it came to my mind that the most healing, nourishing & soothing foods, beverages & herbs were green in color:
-Green Tea
-Leafy Greens
-Spirulina
-Green Clay
-Green Smoothies
-Seaweeds
-Nourishing herbs/weeds: stinging nettle, dandelion, plantain, purslane...etc

Green is the quintessential color of Nature and I believe that beyond appreciating this particular color (in all its shades) for its beauty and radiance, green color also speaks to our body and soul on more subtle levels (energetic/auric, your mood and to the subconscious).

Not to mention that chlorophyll is very close to human blood.

So next time you eat something green, notice how you feel...

About Becoming Less Dependent On Tomatoes...

2009-06-19T14:57:00.000-07:00

I know that technically speaking, we should be buying tomatoes only during the Summer which is when the traditionally grow. But tomatoes is one of those veggies that I buy pretty much all year long.

Yet, even during tomato season - which is now- and at the farmers market (where produce is usually more affordable) the price for 1 pound of good, flavorful, organic tomatoes is about $4! While I can get a bag of 3-4 zucchinis (another favorite veggie of mine) for $1.

I started a couple cherry tomatoes plants (from seed) in containers which are growing a little slow lately but I expect to harvest my heirloom tomatoes by the end of the Summer. Meanwhile, I'd like to start buying & using a minimal amount (since I can use up to 2 pounds a week, these are becoming a luxury item).

I've seen people on other blogs use pumpkin puree or butternut squash puree as a substitute for tomato sauce. I tried it ounce, it wasn't bad. Here too, technically speaking, I should be waiting for the Fall but canned pumpkin/squash puree can be found quite easily and I also find butternut squashes in grocery stores (a pumpkin or squash stored properly can last up to 1 year after the harvest).

I also read that all squashes (pumpkins included) can be eaten raw. I have only tried raw cucumber and raw zucchini so far. I suppose that a thinly sliced squash would be a nice addition to a salad. The other option would be to diced the squash, steam it and let it cool before serving.

Of course other uses for pumpkins/squashes include soups, puddings, cakes, desserts, quiches, breads, pancakes...etc. So I believe that they are a valid substitute for tomatoes (not to forget that tomatoes are nightshades and that I usually don't digest nightshades too well).

Kraut Pounder

2009-06-18T13:21:00.001-07:00

The old-school tool to have for making sauerkraut, kimchee and other lacto-fermented foods.
http://krautpounder.com/index.html

Understanding The Keys To Health

2009-06-16T19:26:00.000-07:00

Another great post by the Food Renegade!
It's good to be reminded that it's not the bacteria that make us sick but our poor food choices & lifestyle that weaken our immune system.
http://www.foodrenegade.com/understanding-the-keys-to-health/

Mondays in the Kitchen...

2009-06-15T16:16:00.000-07:00

I have decided to stop posting my gluten free meal plannings (at least for now).
I'll still plan ahead because I noticed that it makes my life easier (except last week, I had to make quite a few changes) and my grocery expenses are now lower than my food budget.
I will still post recipes, links and cookbook references (I plan to write a post just about my favorite healing cookbooks...There are some unknown or lesser known gems out there).

This week, I'd like to:
-Make some carrot butter/spread (recipe from "The Self-Healing Cookbook" by Kristina Turner)
-Bake a grain-free & nut free butternut squash kugel (recipe from "Pesach-Anything's Possible!" by Tamar Ansh)...I never baked a kugel before so I'm looking forward to trying this recipe.
-Experiment with a grain-free white bean bread (I'm not big on beans since they are hard to digest, but I like the taste & texture of cannellini beans)
-Find the time to prepare some broth at last!
-Prepare some homemade sauerkraut with the raw milk whey I have left in the fridge.

Here's a simple dessert recipe that I like that requires few ingredients and little time:

Nut/Seed Milk Crème
(2 to 4 servings)

Ingredients:
1 cup homemade unsweetened nut/seed milk
3 tbsp sweet potato flour
1 tbsp nut/seed butter
1 tbsp maple syrup

Pour milk in a saucepan and heat on medium heat.
Whisk in the sweet potato flour until lump free.
Let the milk thicken, then add the nut/seed butter and maple syrup.
Stir until homogeneous.
Pour the creme into ramekins. Enjoy warm or cold (refrigerate).
Feel free to customize this recipe with your own ingredients.

About Hypoglycemia...

2009-06-12T12:16:00.000-07:00

I've been suffering from hypoglycemia since my childhood (with fainting episodes - remaining unconscious for several minutes). Everybody I know made it look like it was nothing serious and that I just needed to have some sugar or a sweet treat and it'll pass. So that's what I did for many years.
Several years ago, a friend of my grandmother died after falling into a coma because she couldn't reach for some sugar before passing out. And since she lived alone, nobody noticed what happened right away (reason why she fell into a coma). When I learned that, I suddenly acknowledged that hypoglycemia wasn't just a benign condition after all.
I've been gluten free for 3 years (for health reasons), and I've noticed that my hypoglycemia has improved tremendously. Before that I had the episodes were happening more often and I was starting to get more anxious, even aggressive...I knew this wasn't right.
My journey through food & health has brought me being simply gluten free to SCD, GAPS, the Paleo Diet and Nourishing Traditions. I also recently stumbled on books saying that sugar is bad for hypoglycemics.
So I figured that I'd try giving up sugars or at least have minimal amounts. I was worried that it's make things worse...In fact, it's quite the contrary, I feel much better! My body uses the sugars stored instead of having sugar overload. I'm even aware nor that my liver and digestive system feel cranky & irritated when I have a little too much sugars, and this happen with GF grains too.
The only sugars I have now are from eating fruits and maybe a few root vegetables. I manage to drink my tea without sweetener, except for mornings and evenings when I add 1 tsp of coconut palm sugar (a natural & sustainable sweetener with very low glycemic index).
I stay away from anything refined and artificial sweeteners which are true poisons for your body and your brain.
Hypoglycemia is often called the other sugar disease. I read that about 60% of hypoglycemics become diabetics. I have decided that it won't happen to me because I take responsibility for my own health.

So what works for me?
-Lots a vegetables (including leafy greens) , raw or cooked.
-Some protein at every meal (with good fats) whether grass-fed meat, wild caught fish, pasture poultry & eggs, raw cheese or nuts.
-Raw dairy products (I make my own yogurt).
-Grain-free breads made of coconut flour, almond flour or other nut/seed flours (it's best to grind your own).
-Fruits: raw, stewed or cooked in dessert (in this case I use minimal amounts of natural sweeteners such as maple syrup, honey, agave syrup or coconut sugar).
-I'm cutting off the GF grains since they seem to irritate me. So I eat them in small amounts and plan to eat them rarely and properly prepare: soaked, fermented or sprouted. I usually only enjoy them in simple foods like porridge, soaked pancakes and crepes.
-Nuts & seeds in various forms: milks, butters, paleo cookies, "granolas", breads...
-Surprisingly I don't crave chocolate anymore (only on rare occasions)!
-Nourishing herbal infusions.
-Homemade fermented fruits and drinks.

So I'm now gluten free, yeast free, nearly grain free, starch free and sugar free ;)!

Things you need to know:
-Carbs & starches once ingested, transform into sugars which are stored in your body as fats!
Grains are fillers but they only "fill" you temporarily; you'll get hungry for more soon enough...
-Good fats (not vegetable oils but animal fats, grass-fed/raw butter, coconut oil, nut/seed oils, olive oil) once ingested transform into glucose which is use by your body and not stored as fats!
-Sugars block the absorption of necessary minerals for your teeth!
-Eat nourishing foods and your body will get all the nutrients it needs for good health and healing! If you get too little nutrients, these will go to the most important/vital organs in your body to the detriment of your teeth and bones!
-Eating non-pasteurized foods won't make you sick...On the contrary! Your body will benefit from good bacteria that will strengthen your immune system and make you less prone to sickness.
-By eating nourishing & properly prepared foods, you'll get more energy!

From my own experience:
-When I stay grain, starch & sugar free, my body fat percentage goes down (as I'm using the sugars and fats already stored in my body). When I reintroduce these, my body fat percentage goes back up.
-When I eat a variety of vegetables with some protein, it gets me going for hours without hunger or low blood sugar. Sometimes my belly needs to remind me that I should have a snack, but my energy level remains about the same.
-When I eat grains & veggies but no protein...I get hungry a few hours later to the point that I need to eat something before I sleep otherwise I won't be able to sleep and will need to get up in the middle of the night to eat something.

NUTRITION FOR A NEW ECONOMY

2009-06-09T19:32:00.000-07:00

Note that I'm not a fan of using supplements unless really needed.
I believe that all the vitamins and minerals your body needs are naturally found in food & herbs and that with a proper, nutrient-rich diet you don't need supplements.
Also a lot of commercial supplements are not from a natural source which means that your body can't absorb them.
http://www.primalbody-primalmind.com/blog/?p=1

Top 10 Worst Nutritional & Dietary Mistakes People Make

2009-06-09T19:23:00.000-07:00

http://www.primalbody-primalmind.com/top10-nutritional-mistakes.html

Nourishing Gluten Free Meal Planning

2009-06-08T11:08:00.000-07:00

MONDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with stewed berries & filmjolk yogurt
D: Broccoli quiche with raw cheese
>Make beet kvass
>Bake Neanderthin paleo cookies (from "Neanderthin" by Ray Audette)
>Prepare a nourishing herbal infusion

TUESDAY
B: Toasted & crumbled paleo cookie "granola" with filmjolk & fruits/berries
D: Shepherd's pie with mashed cauliflower crust
>Thaw ground beef
>Bake coconut milk pudding
>Soak pine nuts

WEDNESDAY
B: Coconut milk pudding with fruits
D: Sweet potato gnocchis (adapted from "The Gluten-Free Italian Cookbook" by Mary Capone) with oven roasted chicken drumsticks
>Make pine nut milk
>Thaw chicken
>Bake almond flour bread (slice & freeze for later)

THURSDAY
B: Smoothie with nut milk or yogurt
D: Rustic almond flour pizza with side of veggies or salad
>Make chicken stock
>Prepare nourishing herbal infusion

FRIDAY
B: Leftover coconut milk pudding with fruits/berries
D: Oven roasted root vegetables with grilled salmon & salad greens
>Bake bean brownies (cut & freeze for later)

SATURDAY
B: Almond flour bread with yogurt & artisan strawberry jam
L: Omelet with greens/veggies & raw cheese
D: TBD
>Soak GF oats overnight with yogurt

SUNDAY
B: Overnight muesli with yogurt, nuts & fruits/berries
L: TBD
D: TBD

Bonny Clabber

2009-06-05T11:49:00.000-07:00

As I mentioned in a previous post, I made some Bonny Clabber.
Since it was my first attempt, I figured that I'd try with a small quantity of raw milk (2 cups).
I found some more info on how to make clabbered milk in "Full Moon Feast: Food and the Hunger for Connection" by Jessica Prentice, except that I didn't add any salt to mine.
It takes about 1 to 4 days for the milk solids to separate from the whey. I expected to obtain 1 cup of clabbered milk and 1 cup of whey, which was about right.
The milk started to separate last night but I wanted to wait until this morning to strain it.
Clabbered milk looks like soft, creamy cottage cheese (in the book, the author says that you can keep it for 7 days in the fridge). It is traditionally eaten with molasses and spices, since I don't like molasses (maybe it's a cultural thing, people don't use molasses in France), I'll try to honey or maple syrup instead.
I also kept the raw milk whey in the fridge for later use (I read somewhere that you can keep whey for 6 months; I doubt that 1 cup of whey will last me that long). I'm very interested in trying Beet Kvass, both with red and yellow beets...Maybe I'll try next week ;).

Gluten Free-Paleo-SCD Rustic Pizza Crust

2009-06-05T11:30:00.000-07:00

I tried a few variations of this recipes but this one seems to be my favorite ;).

Ingredients:

1 cup almond flour/meal, preferably freshly ground (for savory recipes, I usually prefer using the non-blanched variety...It also gives a more rustic look to the crust)
2 tbsp chestnut flour
1 tbsp flax meal, preferably freshly ground
1 organic egg
A splash of extra virgin olive oil

Preheat the oven to 350F.
Meanwhile in a bowl, sift the chestnut flour and mix it well with the almond and flax meal.
In a separate bowl, whisk the egg with the oil. Then incorporate the wet mixture to the dry one.
You should have a compact, sticky dough.
Line a baking sheet with some parchment paper. Place the dough on it and cover the dough with a large piece of plastic wrap. Flatten the dough with your hands until desired result (remember this is a rustic pizza, so neither the edges nor the shape have to be perfect).
Place the baking sheet in the oven for about 8 minutes, then remove it. Flip the crust and remove the parchment paper.
Bake the other side of the now naked crust for 5-7 minutes (watch it carefully because the it can turn brown fast).
Let your crust cool a little bit, then add your favorite tomato sauce & toppings and bake the pizza until you think it's done (it usually takes an additional 5-10 minutes).
Enjoy your grain free pizza!

This recipe also makes fine crackers! Just pre-cut prior to baking...

Nourishing Gluten Free Meal Planning

2009-06-02T14:32:00.000-07:00

This week I would like to try making some bonny clabber. I read about it on The Nourished Kitchen. I would keep the whey for later use (for making beet kvass for example - something I haven't tried yet).
I'm still cutting on sugar/sweets and would like to try having savory breakfasts. I am ok with raw dairy, eggs, GF grains and greens but I probably won't go as far as having meat or fish for breakfast!

MONDAY
B: Overnight muesli with berries and nuts
D: Buckwheat "polenta" with seasonal vegetables and raw cheese
>Bake coconut flour bread (double the recipe and freeze slices)

TUESDAY
B: Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife) with unsweetened applesauce and a little maple syrup
D: Swiss chard quiche
>Prepare filmjolk yogurt
>Grind fresh wild rice flour for quiche's crust
>Bake sugar-free neanderthin cookies (from "Neanderthin" by Ray Audette)

WEDNESDAY
B: Smoothie with homemade yogurt or nut/seed milk
D: Shepherd's pie with mashed cauliflower crust and side of kimchi
>Soak Scottish oats overnight

THURSDAY
B: Soaked oatmeal with raw/nut milk and blueberries
D: Rustic almond flour pizza with sauteed greens or salad
>Bake SCD cherry clafoutis

FRIDAY
B: Cherry clafoutis with homemade yogurt
D: Quinoa with oven roasted chicken drums & seasonal vegetables
>Rinse and soak quinoa in the morning
>Thaw chicken
>Defrost homemade pancakes

SATURDAY
B: Soaked buckwheat & wild rice pancakes with fruits/berries and a little maple syrup
L: Omelet with raw cheese and vegetables/greens
D: TBD
>Soak muesli overnight with yogurt

SUNDAY
B: Overnight muesli with berries and nuts
L: TBD
D: TBD

Other nourishing foods to prepare throughout the week include:
-Homemade yogurt with raw milk
-Soaked nut/seed milks
-Nourishing herbal infusions
-Broths
-Nut & GF grain flours

A Healthy Natural Glow

2009-05-28T18:53:00.000-07:00

It should be so obvious that nobody should need to remind us:
http://www.sonofgrok.com/2009/03/sog-primal-product-healthy-glow/

Also:
http://oreganicthrifty.blogspot.com/2009/05/natural-sunscreen-protection-with-real.html

Nourishing & Gluten Free Meal Planning

2009-05-26T11:43:00.000-07:00

I'm currently reading Ramiel Nagel's book "Cure Tooth Decay - Heal & Prevent Cavities with Nutrition". It's really a no non-sense book and I am very impressed with it. My teeth have paid the price of several years of hidden gluten intolerance, refined flours and sugar (my hypoglycemia didn't help).
Now I'm focusing on healing my teeth (and my body) with nutrition, especially since the last 2-3 months. And believe it on not but my teeth are already doing better. My front teeth were almost transparent due to demineralization/enamel loss and now they are almost completely opaque. I still experience some gum sensitivity (especially since I've had dental work done on my teeth) but I believe it is improving too.
I also decided to cut on natural sugars, keeping them to a minimum and I feel much better. My liver isn't cranky anymore. I was worried that my hypoglycemia would strike back but it isn't the case. I don't even crave chocolate or desserts anymore. I used to have tea with honey several times a day, now I've replaced honey with coconut sugar (except at night). I try to have nourishing and satisfiying meal so that I don't feel hungry or crave anything later.
When I need a snack I usually go for one or more of the followings: yogurt, fruits/berries, nuts/seeds, unsweetened applesauce, nut/seed milk.
I've also increased my protein and fat intakes but don't do/feel well with large amounts of those.

Here's my Nourishing Meal Planning for the Week:

MONDAY
Breakfast: Coconut flour & blue cornmeal bread (adapted from "Cooking with Coconut Flour" by Bruce Fife) with yogurt and berries
Lunch: TBD
Dinner: Vegetable quiche
>Freeze leftover cornbread for later
>Soak Scottish oats overnight
>Soak sunflower seeds overnight

TUESDAY
Breakfast: Soaked oatmeal with raw milk and berries
Dinner: SCD shepherd's pie with mashed cauliflower, sweet potato or butternut squash crust
>Thaw ground lamb
>Make sunflower seed milk
>Make almond flour crackers
>Soak raw buckwheat groats & wild rice overnight

WEDNESDAY
Breakfast: Overnight buckwheat & wild rice pancakes
Dinner: Rustic coconut flour pizza or almond flour pizza with salad
>Freeze leftover pancakes for later
>Soak muesli overnight with yogurt

THURSDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Dinner: Grain free zucchini beef lasagna (adapted from "Healing Foods" by Sandra Ramacher)
>Thaw ground beef

FRIDAY
Breakfast: Smoothie with yogurt or nut/seed milk
Dinner: Quinoa & rice blend with grilled fish & sauteed vegetables
>Soak quinoa and brown rice
>Thaw fish

SATURDAY
Breakfast: Quick paleo pancakes with matsoni yogurt and berries
Lunch: Omelet with vegetables & raw cheese
Dinner: TBD
>Soak Scottish oats overnight
>Soak almonds overnight
>Freeze leftover pancakes for later

SUNDAY
Breakfast: Soaked oatmeal with raw/nut milk and fruits
Lunch: Bean burgers (adapted from "Healing Foods" by Sandra Ramacher)
Dinner: TBD
>Prepare and freeze bean burgers for later use
>Make almond milk

Other nourishing foods to prepare throughout the week include:
-Homemade matsoni yogurt with raw milk
-Nut/seed milks
-Nourishing herbal infusions
-Beef broth
-Nut & GF grain flours
-Coconut flour bread (from "Cooking with Coconut Flour" by Bruce Fife)

Nourishing Gluten Free Meal Planning

2009-05-18T12:03:00.000-07:00

MONDAY
Breakfast: SCD Hot Cereal
Dinner: Vegetable/green quiche
>Make almond milk
>Bake tahini breakfast crunchies
>Soak Scottish oats overnight

TUESDAY
Breakfast: Soaked oatmeal with almond milk, peaches & blueberries
Dinner: SCD rustic pizza with mushrooms and squash soup (with homemade lamb broth)
>Bake carrot muffins
>Prepare nourishing herbal infusion

WEDNESDAY
Breakfast: carrot muffins with coconut flour + yogurt
Dinner: rice blend with cider braised chicken (from "Apple Cookbook" by Olwen Woodier)
>Soak a blend of brown rice and wild rice
>Thaw chicken drumsticks
>Soak nuts/seeds overnight

THURSDAY
Breakfast: Cream of buckwheat
Dinner: Fish & veggies "en papillotte" (baked in greaseproof paper) with leftover rice
>Make nut/seed milk
>Thaw fish

FRIDAY
Breakfast: Smoothie with yogurt or nut milk
Dinner: TBD

SATURDAY
Breakfast: Dan's SCD/grain free pancakes
Lunch: Omelet with vegetables
Dinner: TBD
>Soak muesli overnight with yogurt
>Freeze leftover pancakes for later

SUNDAY
Breakfast: Overnight muesli with yogurt, fruits and nuts
Lunch: Homemade burgers
Dinner: TBD

SPRING

2009-05-15T11:27:00.000-07:00

"East Wind, all that you are -
Season of springtime, house of yellow warmth, dawning of day, home of the sunrise fires.
Dwelling place of the eagle and the hawk.
Guardian of the infants.
Place of new beginnings, fresh dreams, and rising sap,
The planting of seeds, and the birth of young.
Guide use through this time of rekindled hope and freshening light.
Help us to find the dreams and tasks that our ours for the coming year
And to balance ourselves carefully between focus and flexibility.
Show us how to move your unbridled creative energy through our hearts and bodies
As surely as the deer move through labor and birth,
As phlox opens to its flowering.
Keep us steeped in our wildness for at least one season
So that our dreams are not domesticated or restrained.
East Wind, blow through us. Bring us your blessings and your wisdom."

From "Why Buffalo Dance - Animal and Wilderness Meditations through the Seasons" by Susan Chernak McElroy

Teachings from the Birds

2009-05-13T16:55:00.000-07:00

I have a lot of birds coming to my porch to feed and rest; mainly house finches and mourning doves. The doves are elegant, shy and zen masters when they don't get scared.
The finches are hyperactive and quite noisy at times but they're fun to watch and they are good company ;).

I've spent some time watching the finches, they are very social birds. Their mating ritual is very cute: the fluffy female whistles and shake her plumage to get the male's attention and to be fed by him.

I have also noticed that these birds truly care for each other whether they are related or not. A handicapped or sick bird will be helped, watched over and even fed by another bird. I've seen it happen today again: there was a female finch on the porch that seemed sick and/or tired. She stayed there for a while, leaning on her right side. Then I saw a male expressing some concern (he had already a mate) : he looked at her and fed her a few times (and this was no mating ritual) before he left.

I was worried about this little female too, wondering if I should come out and try to help her. Thankfully, after a little while, she managed to feed and drink then explored the porch a little and took off.

This shows that birds (and other animals as well) are socially organized, interact will intelligence (they are not genetically predisposed to act a certain way unlike what my philosophy teacher used to say...that man obviously never had a pet) and communicate in many ways probably beyond our understanding (I suspect some form of telepathy and a common consciousness).

I believe animals know more about being human (and humane) then we do...WE are the animals, the savages!

Mondays in the Kitchen...

2009-05-11T11:51:00.000-07:00

Summer is already here.
At the Farmers Market, you can already find the first Summer fruits: strawberries, cherries even melons! I will have a little longer for peaches and figs.
One of my goals is to learn more about preserving techniques (including lacto-fermentation) to be able to make my own preserves and enjoy the Summer's bounty even during Winter time.
I am pretty much done with Summer planting in the kitchen garden (all my pots are taken).
We should have some greens (including New Zealand Spinach which thrives on heat), a few vegetables (heirloom tomatoes, blue jade corn - it's the first time I grow corn!), berries (raspberries, gooseberries, blackcurrants and alpine strawberries), fruits (figs - maybe later in the season, sweet lemons and Minnesota midget cantaloupes - also my first time growing melons) as well as herbs (culinary & medicinal) and a few flowers.
I hope to have a decent harvest so that I can depend a little less on the Farmers Market (which offers better quality and usually better deals than the grocery store).

Anyway, here's my Gluten Free Meal Planning for the Week:

MONDAY
Breakfast: Soaked muesli with yogurt, fruits and nuts
Dinner: Vegetable quiche
>Bake coconut flour bread, slice and freeze for later
>Soak sunflower seeds overnight

TUESDAY
Breakfast: (Green) Smoothie
Dinner: Sauteed rice and veggies with veal scallopinis
>In the morning: bake "Mock" Oatmeal Cookies with soaked sunflower seeds ("Mother Necessity - Gluten Free/Casein Free Recipes" by Cristin Fergus)
>Bake blueberry muffins with coconut flour ("Cooking with Coconut Flour" by Bruce Fife)

WEDNESDAY
Breakfast: Blueberry coconut muffins with yogurt
Dinner: Polenta lasagna with salad greens

THURSDAY
Breakfast: "Mock" oatmeal cookie granola with yogurt and fruits
Dinner: Rustic SCD or cauliflower pizza
>Prepare avocado pudding
>Make filmjolk yogurt

FRIDAY
Breakfast: Coconut flour bread with jam and yogurt
Dinner: Steaks with rice pasta and homemade tomato sauce
>Soak raw buckwheat groats overnight

SATURDAY
Breakfast: Overnight buckwheat pancakes (blender batter)
Lunch: Omelet with salad
Dinner: TBD
>Freeze leftover pancakes
>Soak muesli overnight with yogurt
>Prepare coconut griddle cakes

SUNDAY
Breakfast: Soaked muesli with yogurt, "mock" oatmeal cookie granola and fruits
Lunch: Homemade burgers with coconut griddle cakes (paleo buns)
Dinner: TBD

Wild Blackberry in Bloom

2009-05-06T12:46:00.000-07:00

This is the Himalayan blackberry (very common around here), easy to recognize with its beautiful purple canes ;). The brambles are just starting to bloom.
I'm looking forward to our first blackberry harvest in July...These berries are so sweet and juicy, and what a great medicinal plant!

Gluten Free Meal Planning

2009-05-04T22:46:00.000-07:00

MONDAY

Breakfast: leftover coconut-quinoa pancakes with homemade yogurt and fruit
Dinner: oven roasted root vegetables with veal scallopinis and salad greens

>Bake, slice and freeze GF quinoa bread
>Bake breakfast crunchies
>Prepare paleo apple sorbet
>Thaw pumpkin puree

TUESDAY

Breakfast: pumpkin smoothie (with homemade matsoni yogurt)
Dinner: vegetable quiche and/or soup

>Prepare hibiscus ice tea
>Bake GF crispy ginger cookies with coconut sugar
>Prepare filmjolk yogurt
>Soak scottish oats* overnight

WEDNESDAY

Breakfast: soaked scottish oatmeal* with blueberries and coconut milk
Dinner: shepherd's pie with cauliflower or sweet potato crust

>Prepare soaked muesli overnight

THURSDAY

Breakfast: soaked muesli with fruits and nuts
Dinner: SCD/paleo rustic pizza with mushrooms

>Make sesame milk
>Bake cherry clafoutis

FRIDAY

Breakfast: cherry clafoutis with homemade yogurt
Dinner: TBD

>Thaw pumpkin puree
>Prepare pumpkin pancake batter with almond flour

SATURDAY

Breakfast: paleo pumpkin pancakes
Lunch: omelette and/or salad
Dinner: TBD

>Freeze leftover pancakes

SUNDAY

Breakfast: TBD

Lunch: TBD

Dinner: TBD

*Note that Bob's Red Mill Scottish oats aren't certified gluten free but I tolerate them.

Mondays in the Kitchen...

2009-05-04T14:39:00.000-07:00

I don't usually have much time for cooking and baking during the weekend. So I end up doing my cooking on Monday: essentials for the week, planning of meals, how to use and preserve fresh produce before they go bad, what do do with leftovers, yogurts, broths, soups...etc

Since I know this is going to be a warm week and I have half a jug of organic apple juice in the fridge, I figured it was a good time to prepare a paleo apple sorbet (see the "Apple Ice Kreme" recipe).

I also baked some breakfast crunchies, since we don't buy commercial cereals anymore. I don't miss them but my husband does. And they make a quick, convenient breakfast with a little raw/nut milk + fresh & dried fruits. I also use these crunchies in trail mixes and as snacks.

I also enjoy having a slice or two of GF bread (see Bread on a Gluten Free Diet for recipes). This time I tried a different recipe: Quinoa Cornbread with soaked/sprouted quinoa. I usually freeze slices for later use.

I bought some cherries at the farmers market (the first cherries of the season) and they will probably end up in a clafoutis...I used to bake all sorts of clafoutis in France and before becoming gluten intolerant. It's not easy finding a decent GF clafoutis recipe, I intend to give this one a try: http://www.pattycake.ca/recipes/classiccherryclafoutis

Lilac Oil Update

2009-05-02T18:49:00.000-07:00

I know some of you have been wondering about my lilac infused oil.
Well, I strained it today and it has a nice yet light lilac scent.
I've been lucky to find some more lilac branches at the farmers market yesterday so I decided to re-infuse my oil with fresh lilac blossoms a second time. I expect my oil to have a stronger scent in 6 weeks from now ;).

Reasons to Give Up Grains

2009-05-01T18:26:00.000-07:00

I haven't managed yet to go entirely grain free because I experience weakness and my hypoglycemia comes back.
But if I stick to 1 serving a day (2 servings maximum) then I'm fine.
My liver doesn't like too little nor too much carbs/sugar...It's all about fine tuning.
I eat plenty of vegetables including greens, root vegetables and squashes. I've also increased my protein and fat intakes but I don't feel well if I have these in large quantities.
I have legumes only in small quantity and properly prepared because they too are hard to digest.

Anyway, this is an interesting article:
http://nourishedkitchen.com/against-the-grain-10-reasons-to-give-up-grains/

GF Pumpkin Brownies

2009-05-01T11:56:00.000-07:00

I love alternative cuisine! And this brownie came out great: nice texture and great taste!
I adapted this recipe from KerryAnn Foster's Peanut Butter Squash Brownies recipe.

Ingredients:

1 egg
1 cup raw almond butter
1/4 to 1/3 cup raw agave syrup
1/2 tsp GF baking powder (optional but not necessary)
1/2 cup pumpkin or squash puree - fresh, canned or thawed (sweet potato puree may work too)

Preheat the oven to 350 degrees. Meanwhile, grease a 8"x8" square pan.
In a bowl, whisk the egg with the almond butter and the agave syrup until smooth.
Then add the baking powder and the pumpkin/squash puree and mix thoroughly.
Pour the batter into the pan and bake for 25-30 minutes (use a toothpick to make sure it's fully baked). Let the brownies cool a bit, then cut and enjoy ;).

Note that I'm not a big fan of baking powders: I don't think it's needed in this recipe. However if you like your brownies more airy and without the baking powder, you can separate the egg yolk from the white. Beat the egg white until fluffy and incorporate the egg white to the batter right before pouring into the pan.