Baked Pear Porridge

Made for the hubby this morning, because we usually eat the same exact breakfast everyday (bacon and eggs of course), so we needed to change it up a bit.

1 pear
½ cup oats
Butter
Whole milk
Brown sugar
Lemon juice

Slice up the pear, lay the pieces in a cast iron skillet or baking sheet, sprinkle with lemon juice and how ever much brown sugar you want. Bake at 400 degrees for 10-15 minutes. Prepare the oats, add about a Tablespoon of butter and enough milk to get it to the consistency you want. Top the prepared oats with the baked pears, sprinkle more brown sugar! Serve warm, feeds 2.

Review: The Omnivore’s Dilemma

  The Omnivore's Dilemma , by Michael Pollan. Find it  here .
The Omnivore’s Dilemma , by Michael Pollan. Find it here .

      I wanted to talk about this book, because A. It is a fantastic, educational, and entertaining book, and B. As a proponent of eating meat, I like to dig deeper into what that means, and why I am extra picky about the meat I eat. I believe this book gives a practical look at how we eat food here in America.

     The big idea of this book is really just laying out the truth of what it means to be an omnivore in today’s America. It lays out the journey of food, the journey that we may never think about as we just walk into a supermarket and put everything we need into a basket.

    The author, Michael Pollan, takes you through all of the behind-the-scenes of many of the most commonly consumed products in the American diet. He started out on a corn farm in Iowa. This was most intriguing to me because the town that he was in is only a few miles from where I grew up. Growing up in Iowa gave me a sense of pride for corn farmers, as everyone I knew grew corn and soy beans, including my family. I did, however, start to question it all as I left high school, and now I can’t stand the system. This portion of the book especially enforced all of my fears of how things were really run on those farms and the farmers themselves (not to mention the terrible living conditions of the animals.)

    In talking about the history of corn, Pollan painted a strange picture of the evolution of corn into what farmers now use today. I have never thought about a plant adapting in ways that they get the most benefit out of being harvested by a human. It really showed the great big picture of how everything works together, even if it is not the most ideal situation. Corn was not originally grown in straight lines, packed together, for hundreds and hundreds of acres, but now that it is, the corn as changed enough so that it can thrive and reproduce under those specific conditions.

    Pollan’s comparisons between conventional farms and farms such as Joel Salatin’s ‘beyond organic’ farm still blows my mind. We have taken such a self-sustaining system, and tried to make it work better for us (in terms of profit) while creating even more problems that would have naturally taken care of themselves, therefore causing more problems while trying to fix the initial problem. For example, confinement animals are in such close quarters to each other and to their feces, that they get sick. Then they need to be given antibiotics. These antibiotics go on to create superbugs, etc. Where as in the case of pasturing cows, they are spreading their manure around on grass, which in turn fertilizes the grass, the chickens eat bugs, and none is worse for it. The chicken is fed, the grass is fed, the cow is fed, and no one is sick.

    Now came the part of the book that I was dreading, the part where the author takes you on a psychological journey about the ethics of eating animals. I was afraid of this chapter because I just knew that he would make an argument against eating meat that I couldn’t counter. Instead, it asked questions that I think everyone should ask for themselves, but left me still convinced and certain that the circle of life is just as it should be, as long as we do it the right way and respect the animals that we eat.

    Another interesting section of the book was about mushrooms. He basically explained how mushrooms are unexplainable, and how the mystery of them is probably why people are so intrigued by them, and enjoy the risk of the hunt.

    Pollan brought all of this together by eating meals that he could trace back to their very beginnings. It really painted an incredible picture of complex our food system is, compared to how simple it used to be. I have always wanted to focus on shedding light on how there is a right way and a wrong way to eat animals, and help people make decisions based on that fact, and the same for conventional farming that leads to highly processed foods. Omnivore’s Dilemma struck a chord in me that has really inspired me to help more people actually think about what they are eating, where it came from, and who all it effected.

 

 

What is Relic?

Hi! Just thought I would talk about why I chose the name Relic for my practice. As I began learning about nutrition, I realized how much we’ve messed it all up. We’ve refined, processed, and tried to reproduce what would be considered real food. We’ve demonized necessary nutrients, and replaced them with toxic ingredients that our body does not recognize and cannot use.

I was most intrigued by the writings of Weston Price, who studied people groups that were still eating what was native to them, and had not been exposed to refined foods or any sort of commerce or importing. He found they had low disease rate, strong bodies, and little to no cancer, heart disease, obesity, or diabetes.

My takeaway from it all was that there were certain things in this world that stood the test of time, and that we should never move away from. Relics. Something that used to be relevant, but has been moved away from. My goal is to walk side by side with people to help them move back to a lifestyle where they too can make changes to be free from disease.

Our bodies are incredible things, if they are given what they need, and not filled with foreign, toxic things. If you are interested in learning more or working with me, please send me a message, I would love to help!

Matcha Mocktail

 I recommend  Vital Protein's Matcha Collagen . You get all of the benefits of the collagen with the antioxidants of the Matcha, and they even have a peach flavored option!
I recommend Vital Protein’s Matcha Collagen . You get all of the benefits of the collagen with the antioxidants of the Matcha, and they even have a peach flavored option!

Matcha Mocktail (by Vital Proteins)

Ingredients:

  • 1 ounce ginger simple syrup

  • 1 egg white

  • 1 scoop Matcha Collagen (buy it here) or just use regular ol’ matcha!

  • 4-8 ounces freshly boiled water

  • 1 t lemon juice

  • Honey, for drizzling

Ginger simple syrup:

  • ½ C coconut sugar

  • ½ C water

  • 1 large ginger root knob, peeled and sliced

Instructions:

  • 1. To make the ginger simple syrup: combine coconut sugar, water and peeled ginger in a pot. Bring to a boil, then reduce to simmer for 15-20 minutes until sugar is dissolved and syrup is fragrant (makes about a half cup). Strain and discard reserved ginger and set aside syrup.

  • 2. Place egg white in a large bowl. Using a hand mixer, whisk the egg white until stiff peaks form, about 5-6 minutes.

  • 3. Brew Matcha Collagen in cup of choice with freshly boiled water. Add in lemon juice and one-half to one ounce of ginger simple syrup and stir.

  • 4. Top with egg whites and drizzle with honey. Sprinkle matcha powder on top for added flair.

  • 5. Serve immediately.

 

 

Gelatin Gummies

  This post contains affiliate links.
This post contains affiliate links.

INGREDIENTS:

1 CUP HEAVY WHIPPING CREAM (I USED ORGANIC VALLEY CHERRY CIDER)

2 CUPS 100% FRUIT JUICE OF CHOICE (I USED R.W. KNUDSEN’S CHERRY CIDER)

2 TABLESPOONS GRASS FED GELATIN (VITAL PROTEINS: FIND IT HERE OR GREAT LAKES: FIND IT HERE)

OPTIONAL:

1 TABLESPOONS MAPLE SYRUP

2 TABLESPOONS CHIA SEEDS

1 TEASPOON VANILLA EXTRACT

 

In a saucepan, warm up the whipping cream and fruit juice. Add the gelatin and stir until dissolved. Add in any extra sweeteners or optional ingredients that you would like. Pour the mixture into molds of your choosing, or into a flat pan. Chill in the fridge for at least in hour. Pop them out and enjoy! Or if they are in a pan, cut them into small squares, or use fun cookie cutters!

Store extra in an air tight container in the refrigerator. DO NOT FREEZE WHILE SETTING. They will melt into goo.

Why gelatin?

Gelatin aids the body in:

  • Digestion/gut health
  • Joint health
  • Supports sleep and mood
  • Satiety (feeling full)
  • Skin health
  • Mental functions
  • Strong bones

Quality matters.

Make sure whatever you buy is grass-fed, to be sure that you are getting all of the nutrients possible, without any added toxins such as hormones or antibiotics. I recommend Vital Proteins Beef Gelatin.

 

 

 

 Find  Vital Proteins Matcha Collagen here .
Find Vital Proteins Matcha Collagen here .