Essentials for Enduring Health, LLC

Freshly harvested lacto-fermented pickles this morning.  The ferment began on October the 2nd using grape leaves (tannins in the leaves serve to keep the cucumbers crisp) Suyo Long cucumbers and garlic all harvested from our garden.  Here we are 46 days later and after taste testing I'm not sure which is more flavorful the cucumber pickles or the pickled garlic?  I can say there are many studies now reporting on garlic's medicinal uses for colds and flu and it only makes logical sense the healing properties increase (I believe significantly) once the garlic is infused and aged with all the lovely micro-organisms involved in a lacto-ferment.  Ohhh...the heavenly aroma wafting from the pickling crock when I removed the lid this morning...can you smell it?

I quit intentionally growing squash of any kind in my veggie garden because inevitably the dreaded squash bugs take them down. But the last 3 or 4 years I have consistently had beautiful squash voluntarily growing in at least one if my 5 compost piles. The volunteer production has included delicata, red kuri and kobache. I never know what kind of squash will materialize until the fruit gets to an identifiable stage. If you look just to the left of the number "3" on the compost bin you'll see what I believe is manifesting as a kobache squash....one of my absolute favorites. I'm going to guess that many of you have never cooked one of these and I can assure you that you are missing out on one of the most delightful of all the winter squashes. Provided the squash bugs don't arrive before harvest and curing I'll share a video of how to prepare and cook this beauty in a few months....

Congress considering a bill H.R. 6666 that threatens your fundamental civil rights. To learn more about it and how to take action:

https://www.westonaprice.org/protect-fundamental-civil-rights/

If you've never done this before and would like some support in doing so PM me.

Protect Fundamental Civil Rights - The Weston A. Price Foundation Reasonable people can disagree — as scientists do – about the level of threat posed by the coronavirus and the appropriate responses.  But we should all be able […]

I see so much conflicting information being shared on various social media platforms and from so many alleged authority figures and experts. There is infighting and bickering among neighbors (I'm not proud to admit I've succumbed to indulging in a couple) which only serves to further divide us all at a time when that is the last thing we need.
IN the big scheme of things it is my opinion that it simply boils down to not IF but WHEN we each will be exposed to this new virus. Your absolute best proactive strategy is to build the healthiest you possible without stressing yourself out which only serves to move your health in an unfavorable direction. Eat the best you can, move your favorite way, laugh as often as you can, love your friends and family with all your heart and live your life to the fullest.
A friend from high school shared this message the other day which serves to help me put things into perspective...hoping it serves you as well.

Can you see why I love using red cabbage when making kraut? Red cabbage is one of the top vitamin C foods on the planet and provides almost twice as much vitamin C as does green cabbage.
We'll partake of this batch later today and the brine that seeped during the fermentation process will go into the current compost pile.
If you are interested in attending a future online class on making your own cultured foods message or email me at [email protected]
,

K I S S ! Practical Tip Week 2 Thought Work…

The better part of last year spent in Life Coach training we were immersed in learning how our thoughts create our feelings which in turn fuel our actions and ultimately create our results.

Subsequently I was reading Joe Dispenza's book "Becoming Supernatural" which explores the under tapped use of our minds. In one of his winter of 2016 advanced workshops they performed a study measuring the effect elevated emotions have on immune function, specifically immunoglobulin A (IgA). IgA can be found in the mucous membranes of the nose, mouth, intestines and other mucous membranes and serves as a first line of defense against bacteria, viruses, fungi and other organisms. (Are you’re recognizing, as I did, how key IgA is especially as we walk into and through our current new reality?) They measured workshop participant’s immunoglobulin A (IgA) at the beginning and end of the workshop and found significant, positive, measurable changes in IgA.

Understanding our thoughts ultimately create our feelings which fuel our actions and produce our results is empowering information which enables us to create optimal mental, emotional and physical health for ourselves.

All it takes is 5-10 minutes, 3 times a day to achieve these positive shifts in our immune system.

This week’s challenge is to calendar 10 minutes, 3 times a day and focus your thoughts or participate in activities that bring you joy, inspiration, love, gratitude, hope or _________. The benefit of this immune system boost is within your power and with Keeping It Simple and Supportive.

Go…

Interested to dive deeper?
https://www.hopkinsmedicine.org/health/conditions-and-diseases/immunoglobulin-a-deficiency
https://drjoedispenza.net/blog/health/the-power-of-gratitude/

K I S S?!? Practical Tip Week 1

So... what food group may you want to consider eliminating if you're having symptoms of any type of upper respiratory illness (URI) including colds, influenza (both viruses) and / or sinus or ear infections?

The food group I am referring to is typically white and creamy and in some people's opinions dreamy. Did you guess what it is? Dairy...that's correct... dairy. This also includes yogurt! Since properly made yogurt is one of the healthiest forms of dairy we consume many think it to be a good option when ill. While it is rich in probiotics all forms of dairy including milk, cheese, ice cream, and yes... yogurt and many packaged and processed foods containing dairy (read your labels) are known to increase mucous production and viscosity (thickness).

In an effort to rid the body of virus particles and residuals mucous production is already naturally increased to envelop the debris and move it out of the body via sneezing, coughing and runny nose. After consuming dairy within minutes up to several hours later what may manifest, in terms of symptoms, is less mucous coming from the nose and more sinus pressure or sinus headache. If the ears are affected then more ear pain. My friends, family and clients have repeatedly confirmed this phenomenon true over the years.

Our goal during any type of illness like this is to support the body in its efforts and dairy serves to move us away from rather than toward that goal. If you're skeptical of this assertion I encourage you to go into your next URI and stay aware of the messages your body is sending you and please do share your experience with me... I'd love to learn what you discover.

Next week we'll continue our Keeping It Simple and Supportive strategies to consider as you move through an upper respiratory illness.

K I S S ! Seriously?!?

In this day and time?

While I feel certain we have many lovebirds fully engaging in the kiss and even perhaps feeling somewhat giddy about our current shelter-in-place circumstance, what I'm suggesting is a K I S S the lovebirds likely won't even notice.

K I S S in the context of what I'm suggesting here means Keeping It Simple and Supportive. Over the next several weeks I'll be sharing wisdom garnered over these last several decades in hopes that it serves you and your loved ones in the many months and years ahead.

Be on the lookout later this week for a K I S S practice that addresses a particular food group you want to avoid consuming if you are having symptoms of any type of upper respiratory illness including colds, influenza and sinus or ear infections.