Weeds, To Eat or Not To Eat!


Holistic Hugs & Peaceful Blessings!

Paula M. Youmell, RN, MS, CHC

Holistic Health, Nutrition & Fitness Counselor      

(315) 265-0961

"Just lift the corner of the clouds and the sun is 

ALWAYS shining!"          Eli Schechter

Spring Nettles poking out of my home garden plot,  Spring 2014

Weeds to one person are another person's medicine!

I love spring for the wonderful green plants shooting out of the earth around my home, in the woods and fields.  These plants remind me of the ever changing and newness of life, the bounty of good food right outside our doors, and the nutritional value and healing properties of what many people consider weeds.  I personally await the spring's wild leeks, dandelion greens, first nettle shoots, plantain leaves, rhubarb shoots, and so many more spring edibles.

These spring edibles awaken our taste buds, livers, digestive tracts, and each and every body cell.  The incredible amount of nutrients in the plants adds to our nutritional stores and cleans our winter blood, liver, and digestive tracts.

What a relief to move away from my beloved winter root veggies (beets!) and begin incorporating our natural spring foods.

For more thoughts on the whole food-ness of herbs (weeds) click here.

  Dandelion greens and flowers; good for liver health!

Fun Food Focus

Spring Greens Soup

I gather several kinds of spring greens: dandelion, plantain, lambs quarters, nettles, mustard greens, sorrel, violets... the list goes on.  (Learn to identify them, pick and enjoy!)

I gently wash them, throw them in my blender with some raw goat's milk and wild leek shoots and leaves.  Blend into a puree and warm gently.

You can also saute' the wild leek, ever so gently, then toss in the green and saute' for 1-2 minutes before blending.

Easy greens to start with are dandelion, plantain, nettles and violets.

Another idea:  mix them in a salad with local, mixed baby greens - they should be available soon!  Dress with raw - apple cider vinegar, organic - extra virgin olive oil and a few dried spices.  Yummy!


This picture taken today, 5-16-14.  The nettles are getting larger!

Bonus information:  Check out Martin's Farm Stand website, you can pre-order your fresh, local, seasonal produce, on-line!  Cutting edge - local food access!


Celeriac LOVE Update!

Celeriac LOVE Update


I am determined to create celeriac lovers out of you!  The below saute' was made with 100% Kent Family Growers veggies and Kerry Gold butter from Ireland (not very local but I am having a tough time finding local butter from grass fed cows!).


1.  Gently saute' onions in much yummy butter, 2-3 minutes.

2.  Add grated celeriac and saute' gently for 2-3 minutes.

3.  Pop in some chunks of frozen red peppers and green beans (Thank you Megan Kent for putting these veggies up!).

4.  Crush one large clove of garlic and stir it all up.

5.  Cover cast iron pan & turn off heat.

6.  Finish making my root veggie slaw, the rest of dinner selections, and serve up the yummy celeriac dish, see below!

My Advice:  LOVE your celeriac.  It will LOVE you back!


Check out the Kent's interview on North Country Public Radio!

PS  For those of you who have been following my lust of root veggies, fear nothing, I have not abandoned my love for the humble beet!

Build a Better Breakfast...

Building a Better Breakfast... or Lunch... or Dinner:   I will eat this concoction at any meal, when my heart and soul are asking for it!
When we think breakfast, most people think cereal and milk (or donuts and coffee!).
Cereal is a poor health choice for breakfast, or any meal, for that matter.  I confess, I ate my share of Frosted Flakes and Wheaties, as a kid.  I am even guilty of adding extra sugar to that bowl of cereal.  The sugar bowl did sit in the middle of the table.  What was it there for, if not for me to use??  Yes Mom, I am throwing you under the bus with a rocket launcher duct taped to your butt!
So, I have grown up and learned a lesson or two.  Taking care of hospital patients, whose health was severely compromised by poor diet and lifestyle choices, taught me many lessons in a hurry.
I do believe I had a passion for health way before nursing school, but that IS another story!
Here is a fine article on breakfast cereals (Why re-invent the wheel or re-write the article?), http://www.naturalfertilityandwellness.com/what-is-cereal-good-for/

So here is one of my fun breakfast concoctions.  I start with thin slices of root veggies. Here you see my favorite...beets, in case you have forgotten my obsessive passion with beets! I saute' them in butter for 2-3 minutes on one side. Then....


I flip them over and immediately pile shredded kale on top, then....

I immediately add two eggs and hold them in place, on the kale, until they are "glued" in place.  I like my eggs to be soft cooked and unbroken.  Then....


I add a few slices of cheese, cover the pan, and let cook for 3-4 minutes on low heat.  It's the egg yolk thing, I don't want them getting hard! 

And... Voila!  Breakfast (lunch or dinner) is finished!  See top picture for finished breakfast.  And breakfast is gluten free, grain free, and YUMMY to boot. Want information about gluten free?  Ask me.  I am a big fan of getting modern wheat and its gluten out of your diet.  I stick to spelt and kamut and eat it only on occasion.  Grains go right to my butt.  When I eat too many grains and grain based products (brown rice, pasta, pizza dough, bread, etc.), I just crave more.  This starts the cycle of eating more grains, then craving more grains & carbohydrates, craving more sugary things... and well, we are back to my butt! (No, not Mom's butt, her's is under the bus!)  face

PS  I recommend that you don't eat most gluten free products.  They are junk food, not made with whole food ingredients!  Read ingredients, do not assume the product is healthy.  Again, want information?  Ask me!
I do this "breakfast" with many different root veggies as the base slices.  Other good choices for the "base" veggies:   slices of butternut squash, delicata squash, butter cup squash, onion... use your imagination!
Apple slices on the bottom, sprinkled with cinnamon, is very yummy too!
Eat well, have fun, and if I can be any help to you and your healing endeavors... come find me.  I will be under the bus with Mom!  Paula

The Power of You!

Having fun is powerful & healing!

The Power of You!

"You, the individual, can do more for your own health than any doctor, any drug or any medical device."                                                                                                                                 Joseph Califano, MD

Fun Food Focus

Yes, I am back to my beloved beets!  This time of year beets can get squishy after being in the root cellar all winter. This recipe was inspired by the chefs at Top Notch Spa and Resort, Stowe, Vt. It is low sugar, especially if you stick to 1/2 cup sugar. It is loaded with root veggie vitamin and minerals. Enjoy!


4 eggs, locally and naturally raised 2 cups whole grain flour 1 tsp. cinnamon 1 ½ tsp. b. powder ½ cup ground walnuts ½ to 1 cup sugar, unrefined, dehydrated, sugar cane juice is best or 1/4 to 1/3 cup dark, maple syrup ½ cup melted butter from grass fed cows ½ cup applesauce* 2 cups shredded beets 1 cup shredded carrots

Preheat oven to 350 F. Prepare a loaf pan, 8x8 square pan or 8" round, butter it well. Mix all ingredients together until well combined. Bake in prepared pan @ 350 F until the center is firm and toothpick comes out clean, ½ to 3/4 hour. Loaf pan will take longer to bake. Frost with below recipe. Also good dusted w/ powdered sugar, cinnamon & walnut chopped pieces.

*applesauce can be omitted and increase butter amount, ¾ to 1 cup butter

Vanilla Frosting

8 oz. package organic Neufchatel cheese 8 oz. container organic whipping cream 1 to 2 tbsp. maple syrup or raw, local honey 1 tbsp. vanilla

Place cheese in bowl and chop up, Add whipping cream, vanilla and maple syrup, Using hand mixer, blend until stiff enough for frosting a cake. If made in loaf pan, cut cake in 1/2 length wise and frost in center as well as the top of the cake.

Please forward this newsletter to friends, family members or colleagues who might be interested and inspired by it. It’s such a pleasure to help those closest to us become happier and healthier.

Be the Person You Want to Attract

"We cannot become what we want to be by remaining what we are."Max DePree

Be the Person You Want to Attract 

(This is the month for love, is it not?!)

So often we have high ideals for 'the' person we want to attract into our lives; someone who likes to cook, perhaps read or play board games, someone physically active, smart and witty, perhaps a good conversationalist.

I have to ask:  are you that person?  If you want someone in your life who is physically fit and likes to move in the outdoors, are you out there now?

If we create that which we want to attract, we will invite that energy into our lives.

If you want a life partner who will dance the night away with you are you attending dances, perhaps the local contra dances?  Are you signed up for Flurry 2013?

Finding the partner we want in life is more often than not about finding ourselves.

"Food Focus":  The Beet-ing Heart OK, so this is about how beets are good for your heart, body, mind & soul!!  Yes, ALL of you!

Beets are an amazing food!  I think by now I have made my love for beets quite clear. Their smell, taste, texture in my mouth, the feel in my hands as I work with them, all of it is a healing, sensual experience.

Beets are a blood tonic (think of their color!) and are good for anemia, the heart and your circulation.  Beets cleanse and purify the blood, alleviate constipation through their colon cleansing properties, aid the liver in cleansing and healing, and promote female menstruation.

Beets are high in complex carbohydrates, fiber, vitamins and minerals and are loaded with phyto-nutrients that have powerful healing effects. Their level of folate, a B vitamin, makes them a "go to" food in conception planning and early pregnancy to prevent neural tube defects.

Beets reduce inflammation, boost your immune system, have many anti-cancer effects (beets are used for cancer therapy in Germany!) and work to lower blood pressure.  I could go on and on about the virtue of beets but I suggest you head to the Potsdam Food Co-op, Nature's Storehouse or a local farmer you trust and buy some beets. Ultimately, I am encouraging you to eat those beets!

The beet is the most intense of vegetables.  The radish, admittedly, is more feverish, but the fire of a radish is cold 

fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent 

of frivolity.  Beets are deadly serious.

-Tom Robbins, Jitterbug Perfume

Simple & Easy Beet Recipe

-beets, the size and number you need for whoever you are feeding -cabbage OR Deep Roots Raw Sauerkraut (Nature's Storehouse, Canton, is keeping this product on hand, http://www.natures-storehouse.com/) -apple chunks, preferably Pink Lady apple chunks as they are sweet and delicious

Wash the beet gently, do not peel.  Grate beet(s) on a metal cheese grater using the large grating holes. Place grated beet in a bowl and mix with the sauerkraut OR shredded, raw cabbage. Add bite size apple chunks.

If you are using the sauerkraut, no other dressing is needed.  If not, dress with apple cider vinegar, organic / extra virgin olive oil and your favorite herbs.

Email me, pyoumell@gmail.com for my seasonal salad dressing recipe