Dandelion greens are one of my favorite bitters! They’re not for everyone, but I enjoy their unique flavor.
On a cold Fall day nothing warms me up like a nice warm bowl of soup! Here is one of my favorite soup recipes.
Ingredients:
- 1/2 Spanish onion (chopped)
- 1 small garlic clove (chopped finely)
- 1 teaspoon curry powder
- 1 large organic sweet potato, peeled and diced (about 1 1/2 cups)
- 1 medium organic butternut squash, peeled, seeded, and cubed (about 2 1/2 cups)
- 3 organic carrots, peeled and sliced
- 1 teaspoon sea salt, or to taste
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon cumin
- 4-5 cups vegetable stock or chicken stock (add 2 cups coconut milk/cream if you prefer a creamier soup in place of 2 cups stock)
- 1/2 teaspoon ginger powder
Instructions:
- Sauté the onion, garlic, and spices in olive oil until onion is soft, about 5 minutes.
- Add all ingredients to a slow cooker, and secure the lid.
- Turn it on low, and leave for 6 hours.
- Use an immersion blender to make a smoother texture.
- Garnish with chopped parsley or scallions.
Enjoy!
Jenice
As we head into the cold and flu season, elderberries can be used to help fortify your immune system and fend off illnesses. How about adding elderberries into your cooking?
Ingredients
- 4 envelopes unflavored gelatin (for a vegan option you can try – Jel Dessert (vegan, kosher, free of artificial colors & flavors.)
- 1 cup cold organic elderberry juice
- 3 cups (heated to boiling) elderberry juice
Directions
Sprinkle gelatin over cold juice in a large bowl.
Let stand for one minute.
Add hot juice and stir until gelatin completely dissolves (about 5 minutes).
Pour into a 13x9x2-inch glass pan.
Refrigerate until firm (about 3 hours).
Enjoy!
Jenna
“The earth has music for those who listen.”
-Shakespeare
Cooler weather means it’s apple tart time. My favorite gluten-free recipe is this cinnamon-spiked apple tart. The crust is not your typical crust. It is a bit doughy, but still pretty scrumptious. The tart is easy to make, kid-friendly, not-too-sweet and delicious! I hope you’ll try it.
Ingredients
Crust
- 2/3 cup sorghum four
- 1/3 cup arrowroot flour
- 1/3 cup tapioca flour
- 1 teaspoon aluminum-free baking powder
- 1 egg
- 1 tablespoon walnut oil
- 3/4 cup (1 cup if mixture is too dry) seltzer water
- 1/2 teaspoon gluten-free almond extract
- 1/2 teaspoon sea salt
- Round 9 inch glass baking dish
Mix all the ingredients together. Pour into a greased (I used a little of the walnut oil) baking dish and place in a pre-heated 400 degree oven for 5 minutes. Remove from oven and add the filling on top (see below).
Filling
- 4 organic tart apples (peeled and sliced thinly)
- 2 tablespoons ghee
- 1/2 teaspoon gluten-free vanilla extract
- 1 teaspoon Vietnamese cinnamon
- 2 tablespoons coconut sugar ( If needed. I don’t add the sugar when I make the recipe because I feel the apple tart is sweet enough.)
Place the filling ingredients in a small pan and slowly heat up until the ghee has melted and the apples are evenly coated in the mixture.
Add the tart filling on top of the crust mixture.
Sprinkle with extra cinnamon and coconut sugar if you like.
Bake on 400 degrees for 10 – 15 minutes.
Cook longer if you like a crisper crust.
Tip – If you are a nut lover, add walnuts or pecans to the filling recipe.
Enjoy!
Jenna
Have you ever noticed when you cut yourself, your body immediately begins to heal the wound? We are created to heal – the body has innate wisdom about how to heal itself. But unfortunately, in our modern world, our bodies do not always have a clear path, nor the information needed to allow for healing.
This is especially true in the case of autism where a host of complex issues including systemic inflammation, detoxification challenges, immune system confusion and emotional trauma. These factors create blockages to proper internal communication and healing in the body. Fortunately, homeopathy has answers.
Homeopathy is a scientific approach to healing that uses natural substances to stimulate the body’s innate healing capabilities. Discovered over 200 years ago by German physician Dr. Samuel Hahnemann, homeopathy provides the body with unique energetic information according to the principle that like cures like. In other words, any substance that can produce symptoms in a healthy person can cure those same symptoms in a sick person. For example, we are all familiar with poison ivy; it causes blisters, itching, redness, and stiff muscles. However, when the poisonous plant is prepared homeopathically and given in the form of a homeopathic remedy, it can be used to stimulate healing for everything from a poison ivy rash to eczema, arthritis, and even herpes.
Remedies can be made of any substance imaginable: animal, mineral, vegetable, or intangible (i.e. x-ray or cell phone radiation). Isopathic remedies are a specific class of remedies made from a safe preparation of the toxic causative substance, such as a heavy metal or vaccine. These remedies are often vital to unlocking the case and allowing deep healing, especially when used in combination with other supportive remedies to aid the body with gentle detoxification and immune repair.
Over the years, I have used homeopathy to facilitate healing in hundreds of clients. Although my original training was in classical homeopathy, clinical experience has shown that with autism, it is rarely sufficient to achieve complete healing. Sequential homeopathy with the use of Isotherapy is, in my experience, the key to healing.
With sequential homeopathy we systematically “clear” the toxic burden load with carefully selected homeopathic remedies based on the history and unique needs of each individual/child. This allows for gentle detoxification, support of key organs and tissues, healing of emotional trauma, and a true rebalancing of the immune system. Because homeopathic detoxification is gentle, it allows healing to occur at the pace that is best for each individual.
For example, one of my client’s, Allison (3 years old) presented with a diagnosis of Autism Spectrum Disorder, severe insomnia, parasites, food intolerance, and environmental sensitivities. Although she had a few words, she was not able to engage in meaningful communication. Using a combination of sequential homeopathy, lifestyle coaching with her parents, and homeopathic immune supports she completely recovered in 18 months. She is now excelling in school and life.
Since each child is unique and the symptoms of autism can present in such diverse ways, I have been compelled over the past 7 years to explore many methodologies. These include various types of homeopathy, applied kinesiology (to test and determine the best remedies, foods, and supplements to assist with healing), energy healing, and herbal formulas to address layers of toxins (including pathogens, environmental toxins, pre-birth toxins, emotions and many more), and to re-balance the immune system.
In my career, I have been blessed to be a part of the healing process for many children and families. To read more about some of the families I have worked with please click here.
Jenna Blaze, D.I.Hom., DSH-P has practiced homeopathy professionally since 2005 when she began a private practice and developed and taught introductory and intermediate homeopathy courses. She has trained extensively in homeopathy and other forms of energy medicine, and has specialized in healing ASD spectrum and other chronic issues in children for the past 7 years. She works with clients throughout the United States and internationally by phone. Please click here to read more about Jenna’s training, background and practice.
“The soul always knows what to do to heal itself.
The challenge is to silence the mind.”
-Caroline Myss
Sweet potato cakes are delicious! They are a perfect side dish served with breakfast, lunch or dinner!
Ingredients
2 large sweet potatoes, scrubbed and grated
1/4 cup grated onion or 1 tablespoon onion powder
1 egg
2 tablespoons chopped cilantro
1/4 cup coconut flour or rice flour
1/2 teaspoon sea salt
2 teaspoons coconut oil
Directions
- In a large bowl, mix all the ingredients.
- Using a large spoon, scoop out the mixture and place it into a large greased skillet over medium-high heat.
- Gently press out the scoops to form patties.
- Fry a few at a time, until golden brown and slightly crispy. About 3-5 minutes on each side.
Tip – After shredding, squeeze as much moisture as you can out of the potatoes.
I hope you enjoy!
Jenna