Parsnip, Apple and Cashew Soup

I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.

I make this soup on a regular basis and have it for lunch or dinner. If you love soups have a look at my other soup recipe: Coconut and Ginger Chicken Soup and how I make my own homemade stock.

Parsnip, Apple, Cashew Soup
A deliciously warming and nutritious soup. Made with broth and cooked with ghee and cashews makes this dish a balanced meal for lunch or dinner.
Write a review
Print
Ingredients
  1. 1 litre Bone Broth (I like to use Chicken)
  2. 3 Parsnips chopped into equal size pieces
  3. 1 Apple, chopped (preferably organic- I have a high powered blender so I don't need to peel it)
  4. 1 sweet potato, cubed
  5. 1/2 cup cashews (preferably soaked for 1 hour)
  6. 1 onion roughly chopped
  7. 4 cloves of garlic
  8. 1-2 tbsp. Ghee (you could also use olive or coconut oil)
  9. 1-2 tbsp. Collagen (optional- add extra nutrients)
  10. 1-2 tbsp. Nutritional Yeast (optional- just adds flavour)
  11. sea salt and pepper to season
Instructions
  1. Add oil to a saucepan and saute onions with garlic. Add parsnips and sweet potato. When a little softer, add apple, drained cashews, collagen and nutritional yeast.
  2. Season with salt and pepper and add broth.
  3. Bring to boil and allow to simmer for 10-15 mins or until parsnips and potatos are soft and cooked through.
  4. Add to blender gradually and blend till smooth.
  5. Taste and add extra salt or pepper as needed.
  6. Serve with a dollup of ghee and sesame seeds.
Notes
  1. This recipe freezes well too
Loula Natural http://loulanatural.com/

Fermented Garlic

Fermented garlic is super simple. Great to use in so many recipes you probably already make, or as a side dish on its own.Fermented garlic can be used in any recipe that calls for raw garlic. It has a softer taste and is milder than raw garlic. Some describe the flavour as tangy and refreshing.  I always thinks it adds more vibrancy to our foods.

Sometimes whilst fermenting, your garlic may appear green, blue or even red. This is completely natural and occurs when the acidic environments and the sulphur or amino acids in the garlic react together. It is safe to eat. As with all fermented foods, the fermentation process increases the bioavailability of nutrients, rendering fermented garlic even more nutritious and beneficial than the original starting point. So that means more immune boosting, digestive healing, bacteria balancing, liver supporting and Vampire repelling for us all!

Avoid using fermented garlic in foods you need to fry, boil or heat as it may destroy the bacterial balance and other nutrients. Add to soups, vegetables and salad dressings before serving.

When it comes to using your garlic the only limitations are what you have available!

You can add it to anything, plus you can also play with the flavour of the garlic itself. Try with adding spices or herbs to your ferment like turmeric, cumin seeds, bay leaves, coriander seeds, mustard seeds etc.

I like to add it to my salad dressings, hummus, mayonnaise, ketchup, dips, ghee to toss steamed vegetables in, soups before serving, salsa. I also add it to my raw pet food and eat them whole when I need an immune boost. You can also dehydrate it to make garlic salt.

 

Fermented Garlic
A super simple way to get fermented food into every meal.
Write a review
Print
Ingredients
  1. 4-5 Garlic Bulbs (peeled and separated)
  2. Approx. 2 tbsp Sea Salt (1-2%)
  3. Water
  4. Equipment;
  5. Weighing Scales
  6. Mason Jar (or glass fido jar)
Instructions
  1. 1. Weigh the peeled garlic to work out the salt weight (1-2%)
  2. 2. Weigh and add the salt to the garlic in the jar.
  3. 3. Fill the jar with water to cover the garlic cloves
  4. 4. Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days.
Notes
  1. Ferment to taste so continue to taste and then refrigerate when you like it!
Loula Natural http://loulanatural.com/

Here is a handy printable pdf of the recipe for you: Fermented Garlic PDF

 fermented-garlic-2

 

 

fermented-garlic
Pin this image to find the recipe again

Nurture Your Life- Your REAL FOOD weaning guide

articlesNurture Your Life Loula Natural fi

Nurture Your Life ebook Loula Natural

Nurture Your Life is the second in my series of books on natural health (the first was Culture Your Life published 2014). Children’s nutrition is a big passion of mine. As a Naturopath and Nutritional Therapist I see many children with chronic conditions like persistent illness, skin conditions, energy and growth issues and a staggering increase in children with allergies and intolerances. With two children of my own, I feel compelled to help these kids find their strength and return them to health to help prevent more serious conditions in their future.

Weaning a child onto food is a very powerful first step in a child’s relationship with food. A relationship which is of fundamental importance to health. Think of your own love/hate relationship with food. There are so many non-foods in our diets in the west, our supermarkets are sometimes almost 80% stocked with chemical, processed and unhealthy foods. Conventional avenues still persist that rice cereal (which may be hugely inflammatory to an immature digestive system) is the food we should be starting our kids on. This book does not recommend that route.

I hope you enjoy reading it and ask questions, keep reading, become informed as to how the body works. Change your own relationship to food if need be. Lets start our kids off the right way, with foods to nurture their life from the beginning.

 

Download here:

My new weaning book

My new weaning book

Here is a link to all the recipes I used when weaning.

Nurture Your Life pin

[contact-form-7 404 "Not Found"]

How to ferment; Beetroot and Ginger Sauerkraut

Untitled designBeet and Ginger Kraut Loula Natural fi
Beetroot and Ginger Sauerkraut Loula Natural

Basic Sauerkraut is so delicious (see my how to here). I have it with eggs, add it so my coleslaw (kraut slaw here) and try to have it with any meat dish as a side. The sour flavour works well to stimulate gastric acids too so it a great primer for any fat, protein rich foods.

kraut with food

Since cabbage has so many health giving properties (read here), combining it with beetroot and ginger makes so much sense. The rich, sweetness and earthiness of the beetroot goes so well with the heat of the ginger and the sourness of the kraut. It hits all of the senses on the palate and really satisfy the taste buds.

Of course the rich myriad of antioxidants, vitamins, minerals and blood boosting qualities of the beetroot with the anti-inflammatory, warming and nourishing properties of ginger are made even more available to the body with the fermentation process. The presence of a well balanced symbiosis of bacteria allows the body access to these nutrients, to absorb and use them to help promote wellbeing and healing.

Start in the same way as you would with the basic sauerkraut. When the cabbage and salt have been massaged together, combine the beetroot and ginger (I have used raw and powdered ginger and both work well) before packing it all into your jar.

Beetroot and Ginger Sauerkraut
A rich nutritious flavouring of sauerkraut. Great to assist in the body's wellbeing and healing process. Really good to help digestion of fat or protein rich foods in a meal.
Write a review
Print
Ingredients
  1. 1 whole green cabbage thinly sliced
  2. 1 whole red cabbage thinly sliced
  3. 1.5% Salt
  4. 1 raw beetroot grated
  5. 1 inch of fresh ginger grated or 1tbsp of dried ginger
Instructions
  1. Retain 1/2 of the outside cabbage leaves for later.
  2. Make sauerkraut by mixing the cabbage with the salt. Massage the cabbage until it starts to wilt and release water.
  3. Add and combine the grated beetroot and ginger.
  4. Press the mixture into a fido (airtight sealable jar) jar and keep pressing down to release liquid.
  5. When the mixture is all in the jar and there is liquid covering the top, press down the outside cabbage leaves to keep any stray bits of cabbage from floating to the surface of the liquid.
  6. Seal and leave to ferment on the counter for a week-28 days. Keep tasting the kraut every few days.
  7. Put in the fridge for an additional week.
  8. Enjoy!
Notes
  1. You can flavour your kraut in this way with anything you choose! be creative!
Loula Natural http://loulanatural.com/
If you like fermented recipes come and checkout my dedicated board on pinterest:

 

 

Beetroot and Ginger Sauerkraut Loula Natural pin

Loula Reviews Microbirth

Loula Reviews Microbirth

Loula Reviews Microbirth

On the 20th of September (2014), One World Birth put together a worldwide premier of their new documentary- Microbirth. It was a clever way of getting small groups together to hold screenings around the globe to try to get people together to watch and be able to ask questions. Groups were held by midwives, doulas and professionals surrounding pregnancy. I heard about it through my Doula friend Kathy Kitzis, who knew with my passion for bacteria, how much I would love the film. We held the screening together and I was excited to watch it and now review it for you to encourage you to watch it too.

MicroBirth_Poster_PORTRAIT_A4

The film contains information from scientist and researchers talking about their latest work into understanding why we as a global community are getting so sick.

“we are amazing… we have never been sicker, and it is going to get worse.”

These are sentiments that I tend to start all of my courses and client sessions with. It was so refreshing and motivating to hear what I as a Naturopath have been experiencing throughout my almost 6 years of practicing. How come with all the technology and research out there, we not recognising what is staring us in the face. Our modern health care system is not coping and by and large not working.

What the film goes on to talk about is ‘non-communicable diseases’ they name some; asthma, cancer, mental disorders, cardiovascular diseases, diabetes and so on. What I tend to categorize and are also known as; chronic disease. Through my own research to help my clients, family and friends find the cause of their chronic conditions, I have also come to similar conclusions as the films main purpose. It is all about the health and balance of our internal environment. Especially the balance and existence of bacteria in our body and in the environment surrounding us.

“Cost of treatment (for noncommunicable diseases) is $47 trillion by 2030…staggering”

“60% of all deaths” are caused by non-communicable diseases and it is estimated that it is on the rise- 17% over the next decade. The film cites predictions that the cost of providing care using the modern healthcare system is set to bankrupt the world economies by the year 2030. My response as a natural health care practitioner is, of course, that this is not surprising. We in the natural health community have been saying the same thing for years and we have been actively trying to get people to take responsibility for their own health. No longer expecting doctors and pharmaceutical companies to come up with another magic pill which isn’t so magical anymore. Changing to real food, remedies directly found in nature, fermenting, dealing with societies pressures, stress and being able to balance emotions. All of these require us to take responsibility and make different choices in our lives.

What was so encouraging about the film is that is is centred around motivating people and explaining how to change the possible very starting point of our problems. Getting the seeding right in our babies. This may set the rest of their potential future health in stone through three key things- vaginal births, skin to skin when born and breastfeeding for at least 6 months. These are all things we are very, very aware of. The film helps you to really stop and think about just how crucial these 3 things are to the future of our children and children’s, children. If at not all 3 then you at least consider the implications and try to include at least 2.

“we are a walking ecosystem…an ecosystem under threat”

Antibiotics are said to have achieved great things, but they are also overused and over relied upon. Combined with hand sanitising and cleaning products we have been waging war on the very beings who are their to keep us safe and alive. With the predictions being that half of the net worth of the world will have to be spent on health care we also have to consider that we will also become an invalid society. One that is too sick to work, without the caretakers or facilities able to look after us. This is a very real prediction, but we can make changes and we can do it very easily. 

The film suggests we have one chance, at birth, to get this microbial environment correct. This is something I largely disagree with. Our internal and external environment is constantly changing and the film talks about epigenetics (see here for Brue Lipton, here for his book and here for a list of other books for more information on that). Epigenetics is the idea that genes (which dictate how our cells are formed) can turn off and turn on. In effect, we can change our gene expression but also our overall health. This can be done very easily by ensuring that we create an environment which switches off the so called destructive (some call them survival genes) and switch on the genes which allow the body to go back to normal- back to balance.

“losing our maternal heritage…we do not know what the implications of this is yet”

 

This is very exciting and the film merely touches on this as a way to show us that bacteria play a huge role in epigenetics, as does pregnancy and perhaps normal labour. So we can help our future generations by ensuring that we know while we are indeed preparing to get pregnant and whilst pregnant the gene expression we switch on and off with our babies is possible. A large part of this is suggested in natural, unassisted, unprovoked and tampered with labour. 

The film touches on the idea that stress may be necessary for the fetus to switch on their immune system. That c-sections not only take away the ability for the baby to gain the necessary seeding of bacteria through the birth canal on their skin and in their mouth, but also they do not go through the ‘trauma’ of childbirth which is necessary for them to know what is safe and what is not. This is also affected by them not being allowed skin to skin with their mother in their first moments. Not only is skin to skin necessary to further seed them with bacteria from your skin but it can also regulate and stimulate their hormone production which allows them to calm down, to regulate their blood sugar levels and their instinct of hunger to then seek out the mothers nipple to being the third phase in seeding, breastfeeding.

It is exciting that people are talking in this way with several studies backing up their ideas, and not shying away from the risk of offending people who choose c-sections. Of course they all agree that sometimes c-sections are very necessary in come cases, but that they were never supposed to be an option to choose from. The rate at which elective c-sections is rising is completely alarming and can no longer be ignored as a factor towards the person’s future health. In that way it is very exciting that the film talks to a scientist currently conducting experiments into using a gauze swab which collects bacteria from the mothers vagina to be used following a c-section. The gauze is then rubbed over the baby and in their mouth trying to replicate at least one factor of the birthing process. 

“their (bacteria) function should not be underestimated…we cannot cut out species and expect to still be balanced…we have lost about a 1/3 of our diversity…diversity protects us”

What comes across very strongly, which motivates me further, is the encouragement to see bacteria differently. For me it is my passion to see people fermenting and re balancing their bacterial levels in treatment of their chronic (non-communicable) diseases. That we are walking eco-systems. Bacteria make us normal and that we should be 90% bacteria. That fact “connects us to the universe a bit more” and I loved that about this film. 

A baby with a c-section, especially those who are then fed formula are potentially at risk for some very serious long term complications. They may be picking up bacteria from an imbalanced environment, especially in a hospital. Their immune training if incorrect right at the beginning may or may not be possible to correct. It is seen to then go on to affect all tissue from brain development to muscle and mucosal lining development. These children and of course now adults born in this way must consider retraining and modulating their bodies systems by correcting their bacterial balance. The fact that breast milk provides, not only, bacteria and nutrients but also the very food source to nurture our bacterial counterparts at the same time. This is huge in support of giving baby what nature intended. I hope it helps motivate mums to keep trying and seek support. Otherwise to consider homemade formula and the very least probiotics for their babies.

So you dont have to be pregnant or working with pregnant women to gain something from watching this film. We dont have to contribute to the potential bankruptcy of the world as we know it. We can make big changes by turning to some micro-organisms. Seek out your local fermenting classes now! I dont believe that at birth it is the only chance for change but I am happy to promote that is it is a huge chance to start to change what you think about health and the future of our children and their children is actually in our hands.

“We cannot afford to wait”

Let me know if you watched the film and what you thought about it…

Loula Reviews Microbirth Pin

X