I wanted to share with you What I’m up to… because right now I am sitting in my car typing, as my husband drives, as we are on our way to my parents house for a long weekend. So I feel like switching it up a little bit and not having just an ingredient list here. I want to give you a little series of our weekend events and then some things I’ve been up to—work wise—for the last few weeks. So more of a What Am I? (up to) Wednesday.
My parents have a beautiful house on the lake that I affectionately call our “cabin”. It’s one of my favorite places to be and when we are there it’s like our bodies are programed for relaxing. Like a little exhale from the business of life.
But we do have some fun things on the plan for the weekend: boating, grilling, morning coffee times and strawberry picking.
Yep, you read that right, we are going to wake up very early Friday morning and try to be one of the first 100 or so people in the berry patch so we can pick a years worth of fresh, amazing organic strawberries. We clean them all, pick the stems off (are the greens things on strawberries called stems or something else?), and freeze them on a cookie sheet. Once frozen we put them in gallon freezer bags and we have our frozen organic strawberries for all of our needs throughout the year. They are more flavorful than anything you can buy in the store plus you save a lot of money picking them yourself. We put them in smoothies, thaw them for strawberry sauce and use them in desserts. If you can’t tell, I’m pretty stoked for this!
We also plan on getting in the boat quite a bit this weekend. I can’t wait to soak up a little sun and get some good vitamin D. There is something so healing and refreshing about spending time on a boat in the sun in the middle of summer. It’s perfection!
I am going to try a new “sunscreen” this weekend. I know many different oils have natural SPF in them. So I bought some carrot seed oil from Young Living because carrot seed oil has a natural SPF of somewhere between 20-40. So I am going to mix it with coconut oil and give it a try. I am not super fair skinned in the first place, and don’t really burn, but because this is going to be an extended amount of time outside, I want to make sure that I am more protected from the sun and not putting any toxic chemicals on my skin. I feel I need to report to you how that goes!
Now, enough of the weekend… I want to give you guys an update on what’s been going on in my kitchen lately.
To be completely honest, there hasn’t been a ton of fancy cooking going on in there. There have been some really great opportunities at work lately that have kept me pretty busy. We are launching an amazing nutrition program at work, which is our Revitalize branch of the practice. It’s a nutrition and detox program that really gets down to the cause of symptoms, conditions and diseases and removes the source. I have experienced a lot of healing in my own life with these amazing protocols and I know the kind of abundant health you can experience from them. So for the opportunity to learn and do this is a once in a lifetime thing. So much of my focus, planning, time and energy has been in this area of my life. I’m learning a TON and I have truly enjoyed every second I’ve put into it. But with that extra time it does cut out of kitchen time. A sacrifice I am totally ok with in this season of life.
Even though there’s not as much cooking going on we are still sticking to our healing diet of grain free foods and no sugar (minus some raw honey, of course!). We just have simpler dinners and snacks and it works just perfectly! But don’t worry, I still have some wheels turning in my mind for new recipes and I have created a few things as of late that I will be sharing with you soon! The wheels never stop turning when it comes to food.
I have also been doing some more fermenting. I am totally still learning this art. It is truly an art form to ferment many things! I am doing some krauts, which have been turning out very well after the first round. Round 1 I accidentally doubled the salt. Whew, was that horrible. We had to throw it out because we couldn’t stand it!
I have started making countertop yogurt with my raw milk. It is actually the Villi strain of yogurt that doesn’t need heat to culture. It’s been pretty awesome, except I may have had my last one sitting for too long because it got moldy. That was heartbreaking dumping out 4 cups of raw milk. But, you can’t just skim the mold off of the top, so I had to do it.
I also have continued my endeavor to make kefir water. I have made it, but my problem is my grains haven’t ever multiplied. I’ve gotten new grains (twice) used all different sugars, dissolved the sugars in hot water first, added minerals. They should be the best fed grains, but they don’t want to multiply. If anyone has a tip, I’d love to take it. For now though, I will keep on trying. I am determined to master it, and I love drinking kefir water too so it spurs me on!
There may be more new things going on, but I feel like I have said quite a lot for my post.
Is there anything you want me to make? A new recipe you’d like me to post? I’d love to hear from you!
Here’s a few things in picture form that I’ve been up to:
I made lemon bars for the 4th of July and here were my used lemons from the lemon juice.
My countertop yogurt (one of the batches that worked)
Many of my mornings spent outside now: Coffee and my Bible
Some of my notes from studying
A typical lunch for me: chunk of cheese, homemade fermented foods, and yogurt (or an Amasai)
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