Daily Toxicity

We know about toxicity which can be

inhaled,

ingested,

injected,

We forget though, those toxins that can be self-induced.

Emotional boundaries are thus required and recommended.

School Hacking (one word??)

I believe this would be an amazing gift to offer our children. Would need collective effort. Friends?

This Is What Happens When A Kid Leaves Traditional Education
http://www.collective-evolution.com/2014/01/07/this-is-what-happens-when-a-kid-leaves-traditional-education/

Happy New Kombucha !!!

We're starting a new year, welcome, 2014!

I haven't written resolutions per se but do have several goals in mind for this year of divinity, (add up 2+0+1+4 = 7, the divine number!)  life and family.

Some of my health objectives include:

• drinking more water;
• remineralizing my body, I'm trying this product instead of a multivitamin (two pregnancies back to back took their toll on me!);
• continue to heal my gut and keep it healthy (that's where kombucha comes in with its inexpensive source of probiotics);
• avoid toxic ingredients including but not limited to sugar, gluten and artificial food;
• follow a "sadhana" (daily practice i.e. meditation, yoga); and finally,
• fit exercise into my busy schedule.

I first learned about kombucha online. I posted a few things to Facebook about it and turned out my friend Anne-Louise was already experimenting with a dehydrated SCOBY she had purchased at a local health food store. (La boite à grains in Hull). She messaged me this article and gifted me a SCOBY baby, at least six months ago, who has since become my mother - haha 

;-)

Anne-Louise and I at our first festival, offering kombucha (August 2014)

Here are some fabulous kombucha "how to" sites:

• Blog: http://kombuchagirl.blogspot.ca/
• free e-book: http://www.kombuchakamp.com/kombucha-recipe
• videos: http://www.youtube.com/watch?v=8lH-xXDIEtk

Anne-Louise came back on New Year's Eve, we drank kombucha and she introduced me to mulled wine. It was a fun visit! She said she is impressed with my experimenting. I wanted her to taste the kombucha in its most natural state so it wasn't flavoured.

This picture is of homemade ginger ale, the first jar is flavoured with lemongrass, then raspberry and the third is original ginger. If it were kombucha, it would look pretty much the same. It's just difficult to produce this large quantity of kombucha at one time unless you have a bunch of SCOBYs. Once flavor elements are added, fermentation can continue at room temperature, jars covered, and you might get some carbonation. a day or two later remove the flavourings and refrigerate (you can also use juice).

So, there are a couple of ways to brew kombucha, which in essence, is a fermented sweet tea (the process has similarities to brewing beer and wine as well as homemade ginger ale which is also a probiotic drink easy to make at home). With kombucha, each time a new brew is started, technically, a new SCOBY should form. In my case, that hasn't happened which is why I hadn't written about kombucha here until now. My New Year's brew has formed a SCOBY so I'm excited to share these perhaps disgusting pictures with you.

PS: I'm having a lot of fun writing this.

It takes a month to a month and a half for the kombucha to taste how I really like it. I keep it at the top of the kitchen cupboard for that time, with a coffee filter tied on with an elastic to allow the air to circulate and to prevent dust from entering what use to be a pickle jar.

SCOBY formed at the top of the liquid - mine has a bubble. because of it's appeareance, some refer to kombucha as "mushroom tea" but the SCOBY is a live yeast and bacterial culture, not necessarily a fungus.

there is a yeast deposit which I keep from one fermented batch to the next as I think it accelerates the process. Strings of yeast will form beneath the SCOBY as well.

These are required instruments, I like that I did not need to purchase new equipment. Avoid metal and soap (fuller instructions are found within links mentioned above) I'm only offering general lines.
colled down sweet tea is in the background for starting a fresh batch. What you see on the right is what we drank on December 31st! a good portion of the liquid stays in the jar as I use the continuous brew method.

As it ferments, the sweet tea and SCOBY should be left untouched in a warm airy location, protected from contaminants such as dust. Instructions I read said to use one cup of sugar but since I like the slight vinegary taste, I use 3/4 cup sugar when I start a new batch. I use raw apple cider vinegar and water (we're on a well) to clean the jar but I don't do it each time. Thus far, my kombucha has not been bubbly / carbonated.

My favourite flavourings have been:

• rose petals,
• lemongrass,
• green apple,
• blueberry, and
• power kombucha (cocoa nibs, crushed bee pollen and maca)

I didn't enjoy as much as I had anticipated, the following:

• green grape. or
• raspberry

What's almost as fun as discovering a new SCOBY is watching my children chug down this probiotic home brew. We almost fight for it.

Here's a toast to your health in 2014 and beyond! Have you some healthy resolutions?

Cheers!!!

I hope you enjoyed this article, here's where else you can find me:

Home	healthy_active@live.com
Nathalie Beaupre	http://www.youtube.com/user/HeactiveLifestyle
Facebook Raw or Gluten Free Fan Page	https://www.facebook.com/#!/RawOrGlutenFreenInTheNcrCruOuSansGlutenDansLaRcn
Facebook Healthy Active Lifestyle Fan Page	https://www.facebook.com/#!/pages/Healthy-Active-Lifestyle/110015865735035
Why Am I Perfect? Facebook Group dedicated to my published book	https://www.facebook.com/#!/groups/506438409382102/
Canadian Healers Network on Facebook	https://www.facebook.com/pages/Canadian-Healers-Network/257042651075895
Connect with me on Twitter @HealthyActiveLi	https://twitter.com/HealthyActiveLi
Follow me on Pinterest	http://pinterest.com/nathaliebeaupre

An Interview with Nathalie Beaupré, Healer and Author

Listen to the podcast, free!
Thursday 24th October - Interview with Nathalie Beaupre Healer and Author

Don't Feed Your Candida (song)

I had felt depressed for many years

Had no idea t'was my food

Causing so much feud.

Joints aching, stomach sore

When eczema took over
gluten was first to go

My skin got better and my hair grew long
yet emotions so unstable

There were voices in the fridge: DON’T DO IT!

VOICES IN MY HEAD: NOT WORTH IT!

Too many men have tried before…

Whatever you do:

Don’t feed your candida

Don’t even eat the rice

Don’t feed your candida

Until you know you’re (pause) alkaline

When your body aches and you get on board

Now there'll be no turning back,

Beware of dairy, starch and sugar

The probiotics work, and the itching stops

Some pounds are finally shed..shed…shed

Persistence pays off toxicity is gone

 

And then my good friend said:

“Here is CAKE FOR YOU
 so you must eat it now” – “Don’t do it!”

“YOU MUST EAT SWEET NOW.”– “Don’t do it!”

AND NOW MY VOICE IS LOUD - "Whatever you do:

Don’t feed your candida

Don’t even eat the rice

Don’t feed your candida

Until you know you’re alkaliiiiiiiiiiiiiiiine!”

(Musical interlude)

yah yah yah

Don’t feed your candida

Don’t even eat the rice

Don’t feed your candida

Until you know that you’re alkaline!”

(Repeat twice more without a break)

"Don't feed (hold for seven beats) your candida!"

Original song “Don't Pay The Ferryman” by CHRIS DE BURGH (click on the link to hear the music)

lyrics © WINDSWEPT HOLDINGS LLC

French Lentil Soup avec brocoli

ça me vient plus facilement aujourd'hui, écrire ma recette en français plutot que in English.

• 8 à 10 tomates rouges du jardin (peau enlevée, voir truc en bas de page)
• 1/2 tasse de lentilles rincées (les miennes sont vertes)
• 1/2 tete de broccoli
• au moins 3 gousses d'ail  ;)
• 1 cuil. à table de chacune de ces épices : paprika, curcuma, corinandre et sel (marin, hymalayan ou autre)
• herbes : 8 grandes feuilles de sauge fraiche (ou autres herbes)
• 2 cuil. à table d'huile (noix de coco ou olive ou autre)
• 900 ml bouillon ... legume, oignon, poulet ou autre

Faire revenir à feu élevé, dans l'huile, l'ail et le broccoli. Dans une marmite, porter à ébulition les tomates et épices. Ajoutez le bouillon, les lentilles et vos feuilles de sauge. Mijotez à feu moyen-doux environ 20 minutes. Enlevez les feuilles. Ajoutez ail et broccoli, continuez à cuire jusqu'à ce que tout soit tendre sous la dent, environ 5 minutes.

Pour confectioner une soupe repas, ajoutez une poignée de riz basmati ou de quinoa en même temps que le bouillon.

Donne 6 grandes portions.

Les tomates

Déposez les tomates fraiches dans l'eau bouillante après avoir enlevé le nombril et tracé un X au haut du fruit. Soulevez les tomates de l'eau lorsque vous voyez la beau se soulever, 30 à 40 secondes.

Maple Syrup Glazed Spiced Walnuts with Cocoa Nibs

How's that for a descriptive title?! Eric used maple syrup to glaze walnuts, instead of jaggery as described here. We first tasted Satya spiced walnuts at Bahkti in the woods. Eric used the Cottage Blend, recommended to balance acidity and his Pitta (fire element). this blend also helps liver function.

Ingredients:

• 1/2 cup maple syrup
• 5 cups walnuts
• 1/4 cup chopped cocoa nibs
• one package "cottage blend" or other Satya spices.
• coconut oil or butter or olive oil (to grease baking pans)

Mix together maple syrup and spices, then the nuts and cocoa nibs - gradually. Mix as you stir in more nuts to coat evenly. Spread on greased cookie sheets and bake at 350F for 3 to 5 minutes. Refrigerate in a jar or airtight container for best results.