millie says channel your love of food for the better

does the rising price of flour make you want to eat all the vachon jos. louis and half moons (loons) you can, while you still can? channel your love of food for the better. most of us love food. but loving food is no reason to regularly use it as a comfort, a drug or an avoidance technique for feeling pain, going outside or dealing with stuff. placing emphasis on the complete ritual of food rather than simply on immediately satisfying the palate with ‘tasty’ food is the best way to practice and emphasize your love of food.

http://www.centralmarket.com/images/about/loveFoodLogo.jpg

http://www.centralmarket.com/images/about/loveFoodLogo.jpg

1) plan healthy and delicious meals rather than eating on a whim 2) select fresh, local, ripe and pesticide-free foods 3) take time to prepare foods from scratch, if necessary eat the leftovers on non-cooking days 4) sit down, chew, savour and swallow food until 75% full. 5) notice how the food feels inside you. Repeat within moderate time frame. you will love food even more.

xox dr millie lytle nd

millie says save the seeds

save the seeds. my long lost west coast piscean twin and post-feminist foodie friend Asha Rao first told me of local growers saving seeds on salt spring island back in 1994. coming from a family of tiny farm-ers, it struck me that organic agronomists and food activists had the early insight to preserve old strain produce species with exceptional nutrient levels and variety unmatched to the products of neo-experimental science junkies. with the intended proliferation of hybrid, genetically modified and accidental cross pollination of these new species with neighbouring organics, native varieties of fruits and vegetables have been threatened ubiquitously. only as a result of seed saving by frugal Italian grandmothers year after year for the past 50 years and above mentioned human forecasters do we have an abundant return of heirloom colorful goodies in every market place. wombman, do they taste good!



Seed Saving Resources:
http://www.yougrowgirl.com
http://www.care2.com/greenliving/save-your-seeds-how-to-directions.html
Book: Seed to Seed: Seed Saving and Growing Techniques for Vegetable Gardners by Suzanne Ashworth and Kent Whealy
http://www.seedsave
.org/

blog image courtesy of http://www.crowleyfamilyfarm.com/images/DSCN0106.JPG

xox dr millie lytle nd

millie says switch from [coffee] beans to roots

switch from beans to roots, if only periodically. so march came in like a lamb, does it go out like a lion or out like a lamb all the same? either way it’s time to start thinking about a spring cleanse. for first time detoxifiers, symptoms can be harsh enough as it is without having to suffer through a caffeine withdrawal headache to boot. the more toxic you are the more initial detox symptoms may present with a headache, fatigue, bowel changes, skin eruptions, moodiness, the desire to stay in bed. advice is to c-c-c-come off the caffeine 3 days prior to the cleanse, used during the cleanse or just all year ’round. made from a variety of roasted roots and toasted grains such as chicory, beet, dandelion, rye, wheat, and barley, figs, acorns by themselves or combined for a malty flavored drink, they’re bitter, comforting and caffeine free. though all toasted products including coffee, may have acrylamide, a likely-carcinogen found in heat-processed carbohydrates, the bitter flavour provides a gentle liver detox in itself without the stimulant effects of coffee. grocery stores carry brand names such as krakus, inca, postum, bambu, Carp, caf-lib or for a gluten-free alternative pick up roasted chicory or dandelion root at health food stores. surprisingly delicious.

xox dr millie lytle nd

millie says take care of your heart

take care of your heart. Here’s a quick “learn and live” quiz to help get you familiar with your level of health. it’ll push you into proactive learning level of heart smart living. the american heart association has some good info to dole out. find out at the click or two of a mouse what your general level of heart health may be. remember lifestyle is key for prevention.

http://www.americanheart.org/presenter.jhtml?identifier=3018118

kit deluca says take care’a you.

xox dr millie lytle nd

millie says make curds and whey

warning: EXTREME health food recommendation:

make curds and whey. miss muffet ate hers sitting on a tuffet since she had time but even if you dont muffet a tuffet for your duff-et you can still eat this probiotic delicacy. these days the commercially prepared version uses renet from the cow’s stomach and calls it cottage cheese with the solid being the curd, the liquid being the whey… but then they wash away the whey so it dont taste sour but they darn near ruined it cuz it dont have no probiotic in it, mama! better to make this mixture of sweet and sour at home. allow a quart’a milk or buttermilk sit on your kitchen counter in a mason jar for 3 days driving up the healthy bacteria content- that’s it. when the milk solids separate from the liquid you got yourself curds and whey. instead of waiting three days you can also take a cup of milk add a teaspoon of apple cider vinegar and watch it happen in front of your very eyes but best to do it right. next step put the curd through a cheese cloth or stocking letting it drip even more whey out from under it for a period of 12 hours or so. the solid creamy mass before you is…voila home made cream cheese. the left over whey is a definite sour sup of healthy dose bacteria can be used to make bread, pickles or just drunk sweetened or not. see below for more whey recipes. extreme.

http://fiascofarm.com/dairy/ricotta.html

xox dr millie lytle nd

millie says buy into brown apricots

buy into brown apricots. sulphates are one of the oldest preservatives in food, keeping everything from dried fruits to wine and beer to deli and luncheon meats to sausages to instant potatoes aged just-right for the taste of convenience. these foods made at home would contain health preserving probiotics and sea salt, but for the million-mile diet without the sulphates (sulfates), foods dont keep as long and cost more due to ‘get-what-you-pay-for’ philosophy of cost over quality. key point is that studies show it’s better to keep this nasty preservative out of the diet as it’s been linked to the embarrassing rotten egg smell emanating from you-know-where to food allergies to inflammatory bowel diseases to colon cancer. due to a string of chemical processes that create sulphur-reducing baceria in the gut, your intestines could resemble the sludge at the bottom of from a scottish swamp, and that aint healthy but capable of coroding metal tubes, let alone tissue pipes. here we go: sulphates in food and drink > sulphites > then create a poisonous waste product called hydrogen sulphide (odorous), which to humans, the compound is as toxic as cyanide > in water, it rapidly becomes highly corrosive sulphuric acid. so eat suphur like cabbage and garlic but not sulphates like orange apricots and pastrami.

xox dr millie lytle nd