10 Thanksgiving Recipe Faves Made Healthy

by Sarah TheHealthyHomeEconomist November 24, 2014

healthy thanksgiving recipes

Can you believe it?  Thanksgiving is this week!

If you need some last minute ideas for healthy Thanksgiving recipes to make and share, below are ten to consider for incorporation into your Holiday meal.

Thanksgiving is a very special holiday for this blog, as it marks the anniversary of filming and posting videos of how to incorporate Traditional Cooking techniques in your home.

The very first video I posted five years ago was of me making turkey stock with my leftover Thanksgiving turkey bones.

That video was a total lark (not to mention my crazy hairstyle) but folks responded so positively that I decided to start doing them regularly. There are now well over 100 videos on The Healthy Home Economist YouTube Channel!

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Nutritional Balancing: Your Missing Link to Restored Health?

by Sarah TheHealthyHomeEconomist November 23, 2014

nutritional balancing basicsBy Pam Killeen, Certified Nutritional Balancing Consultant

Allow me to describe what a typical initial conversation sounds like with one of my clients: “I’ve been sick for years. Running from one health practitioner to another. I’ve been to the top medical doctors, naturopaths, homeopaths, herbalists. You name the health field, I’ve tried it. I’ve experimented with many different diets and an array of various supplements. For the last decade or more, I’ve spent thousands of dollars and countless hours trying to get well. But I seem to be getting sicker. Nobody believes that I’m sick. I can barely get out of bed. Can you help?”

Do these words sound familiar? If so, read on as there’s hope on the horizon.

After many years of struggling with chronic fatigue, fibromyalgia, insomnia, multiple chemical sensitivities (or, environmental illness), I’m happy to share with you that there is a way out.

You can get well!

These conditions are not at all a life sentence. The trouble is that it takes a tremendous amount of work and patience if you expect to be able to optimize your health and return to running on all eight cylinders.

I did a lot of things wrong while I was learning my way out of the rabbit hole of chronic illness. One of the first things I did right was to examine the pioneering work of Dr. Weston A. Price and his critical research on the need for consuming adequate amounts of animal fat in the diet.

The second thing I did correctly was decide to train in a new natural health field called Nutritional Balancing.

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Yet Another Reason to Cook That Broccoli

by Sarah TheHealthyHomeEconomist November 20, 2014

reasons to cook broccoli

If I stop by the raw juice bar at my local healthfood store late in the day, I always request a thorough clean-out of the commercial sized juicer before my favorite organic raw juice blend of carrots, celery, beets, cucumber and half an apple is prepared.

This is because the juicing that has been occurring all day long prior to my arrival is typically very heavy on the cruciferous vegetables – primarily raw broccoli and kale. In fact, so many people come in ordering green drinks containing raw broccoli that there is a huge bin of bare broccoli stalks sitting on the back counter.

The juicer clean-out assures that no leftover raw broccoli juice or pulp gets in my juice. If it does, I get a terrible stomach ache and usually a temporary bout of nausea.

The truth is, raw cruciferous veggies like broccoli, cauliflower, cabbage and kale are not at all easy to digest for a lot of people even those with strong digestion. The reason is the high fiber content of this particular class of vegetables.  This fiber, called cellulose, makes these vegetables hard to handle in raw form.

When a food is difficult to digest, this also makes it problematic for the body to fully extract the nutrition. This is why nutritional pioneer Dr. Weston A. Price always suggested lightly cooking vegetables in butter before consuming them and recommended the practice in a letter to his beloved nieces and nephews early in the last century.

The cooking serves to soften and break down the plant fiber, and the healthy fats in the butter improve nutrient absorption. Research out of Iowa State and Purdue University has confirmed the wisdom of Dr. Price’s recommendation, as the nutrition from vegetables has indeed been found to be more readily absorbed in the presence of fat.  So much for the supposed wisdom of lowfat salad dressing!

Now, research is confirming the traditional wisdom of cooking your crucifers too.

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The Real Reason Wheat is Toxic (it’s not the gluten)

by Sarah TheHealthyHomeEconomist November 13, 2014

toxic wheat

The stories became far too frequent to ignore.

Emails from folks with allergic or digestive issues to wheat in the United States experienced no symptoms whatsoever when they tried eating pasta on vacation in Italy.

Confused parents wondering why wheat consumption sometimes triggered autoimmune reactions in their children but not at other times.

In my own home, I’ve long pondered why my husband can eat the wheat I prepare at home, but he experiences negative digestive effects eating even a single roll in a restaurant.

There is clearly something going on with wheat that is not well known by the general public. It goes far and beyond organic versus nonorganic, gluten or hybridization because even conventional wheat triggers no symptoms for some who eat wheat in other parts of the world.

What indeed is going on with wheat?

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Soaked Oatmeal Benefits Without the Soaking?

by Sarah TheHealthyHomeEconomist November 12, 2014

soaked oatmeal with no soaking_mini

Those of us with grandparents born prior to World War II may well remember that they made a practice of soaking rolled oats in a pot of warm water overnight before cooking it up the next morning.

In fact, prior to the 1950′s, Quaker Oats used to include an overnight soak in the instructions printed on the box!

Somehow, this healthy, traditional practice was gradually abandoned as the popularity of convenience foods such as quick oats and microwave oatmeal packets gradually took hold with Baby Boomers and later generations.

The truth is that soaking oatmeal overnight before cooking it up in the morning makes it infinitely more digestible and nutritious as the practice helps to break down toxins and anti-nutrients like phytic acid. These anti-nutrients are present in all grains and very effectively block mineral absorption in the gut and can cause gastric distress or bloating in sensitive individuals. Oats contain the highest amount of phytic acid of any grain, so proper preparation is very important.

The thing I most enjoy about a bowl of soaked oatmeal in the morning is that it fills you up all the way until lunchtime, unlike those enticing and so incredibly convenient microwave oatmeal packets or a bowl of quick oats which (have you noticed?) leave you hungry and looking for a doughnut fix by about 10 am.

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