RECOMMENDED FOR YOUR WELLNESS ~  Be sure there is actual FOOD in your food. These days this is an art that requires creativity that may not be something you see every day.  

My personal goal is: “If it didn’t exist as a food source 100 years ago, don’t eat it.”

• Nourish your body with organic non-GMO Real Food with no added sugars, artificial colors, or preservatives. Avoid processed foods.
• Always Read the Label. When choosing meal ingredients and prepared meals/Frozen dinners look for labels that actually say: “organic” “non GMO” “no preservatives” “no artificial flavors, colors, or preservatives”
• Avoid Sugars. Other words for sugar include: sugar or “table sugar”, cane sugar, cane syrup, dextrose, fructose, glucose, sucrose, corn syrup, high fructose corn syrup, agave nectar, liquid sugar, lactose, molasses, beet sugar, galactose, maltose,
• Choose less inflammatory, healthier grains. Organic “Ancient Grains” are generally less inflammatory than modern genetically modified wheat products high in processed or genetically altered gluten. Items labelled, “Gluten Free” or “Low Fat” may have many added sugars. Always check the label.
• Choose natural corn. Non GMO corn and Non GMO corn products are generally less inflammatory than the genetically modified corn and corn-based products common in many processed foods.
• Take care of your gut flora. Inflammation in the gut is known to cause inflammation in the rest of the body. Keep a healthy balance of naturally occurring good bacteria by avoiding starches, gluten, sugars, and other foods that are high on the glycemic index. Be sure to consult your doctor about the need for pro-biotics, pre-biotics, etc. prior to taking anti-biotics. Foods made from animals treated with antibiotics are also known to have an impact on your good bacteria.

I am not a physician.

Always consult your trusted practitioner prior to making changes to your treatment plan.

 Foods I eat most often include: Organic cage-free eggs, Meat that has never been treated with hormones or antibiotics, quinoa, heirloom rice, amaranth grains, gluten free oat bran, plain sunflower kernels, pecans, plain pumpkin seeds, almonds, almond milk, non-GMO corn tortillas, non-GMO blue corn chips, greek yogurt with active cultures, organic vegetables like: brussels sprouts, bok choy, cabbage, celery, cucumbers, cauliflower, sunchokes/Jerusalem artichokes, lambsquarters, lettuces, peas, rutabaga, spinach, yucca root,  zucchini, and organic fruit low on the glycemic index like: black berries, blue berries, and green apples.

Although I have been having wonderful results at controlling inflammation and the pain it causes by following this plan, because of the neurological damage caused by spinal arachnoiditis; I still have trouble digesting solid food. To be sure I am getting plenty of nutrients, I also use a Raw Vegetable Protein Meal replacement beverage with no sugar. I like the Chocolate Raw Organic Meal Replacement shake made by Garden of Life. It can be mixed with water but, I like it best mixed with unsweetened almond milk. (I am not getting any financial compensation for sharing that info. I am sure there are others out there that are just as good. This is just one that I know I like.)

You may also like this recipe for coconut bread that I make about once a week. I like to warm up the slices and spread it with organic sunflower kernel butter. This is a very moist cake-style bread. For best results store it in the refrigerator after it cools.

Coconut Bread

Ingredients

½ cup coconut flour

½ cup buckwheat flour

½ cup coconut milk (only the creamy part on top)

¼ cup ground chia seeds

¼ unsweetened organic apple sauce

5 organic cage free eggs

2 tbsp coconut oil

½ tsp sea salt

1 tsp aluminum free baking powder

Optional

*1-2tbsp more coconut milk or almond milk if added moisture is needed

*sunflower kernals and/or added cinnamon are also yummy in this recipe

 Instructions

Preheat oven to 350 F

Blend together the eggs, apple sauce, coconut oil, and salt

Add the dry ingredients and whisk until you don’t see any lumps

Pour into a loaf pan greased with coconut oil and bake at 350F for about 30 minutes.

The top of the loaf should be firm and a light golden color.

Remove from the oven and allow to cool.

May be served warm or cold plain or topped with sunflower kernel butter or other nut butters.

** If you are not a fan of coconut flour and coconut milk, you may substitute unsweetened plain almond milk and almond meal/almond flour for those ingredients.

Tastes great with brewed chicory mocha beverages.