Common Sense Vegucation

March 25, 2019 Paula Youmell, RN, Wise Woman Nurse®

Grow, Buy, & Eat organic veggies

Non-GMO a must. Look into heritage varieties.
Gently cook so veggies still have vibrant color and crisp texture. Yes, gone are the days of mushy, washed out colored veggies.
Grow your own? Keep your soil organically, bio-dynamically healthy. Skip the Miracle Gro® and other non-whole gardening additives. Whole foods & whole food vitamins feed your body’s “soil” best. Only feed the Earth’s soil with whole fertilizers, compost, etc.
Pull a carrot. Wipe the obvious dirt off. Eat without washing if your soil is chemical free / toxin free. Soil microbes (think probiotics) are in the soil.
Vibrant Soil = Vibrant Food = Vibrant Body Cells = Vibrant Whole Health
Prep veggies just before you are going to eat them or cook them. This preserves nutrients.
Steaming or light simmering veggies (remember, NO mush)? Use as little water as possible to retain nutrients in the food. Drain the cooking / steaming water into a mug, let cool, & drink. No more pouring nutrients down the drain. Don’t want to drink it? Save it for your house plant watering. Their soil needs nutrition too.

My Best Gluten Free - Grain Free Bread Yet!

March 10, 2019 Paula Youmell, RN

UPDATED 9/28/22

Why was this particular loaf so much better? I have made several varieties of the gluten free, 100% whole food flour, bread from various websites. One was too eggy. It had 6 eggs per one loaf of bread. It was more like eating some sort of weird loaf of quiche. Others were too moist and dense. This one I remedied by cutting the eggs to 4, adding lots of extra butter, and using milk.

The top is nice and brown crispy. And it is not doughy in texture. I had a slice warm from the oven and literally slathered in slices of butter. Delicious!

Ingredients

2/3 cup organic buckwheat flour
2/3 cup organic quinoa flour
2/3 cup organic millet flour
2 Tbsp coconut flour
1 rounded teaspoon baking soda
1 rounded tsp baking powder
1/3 cup + a little extra organic Pasture Butter, I am very generous with the butter, and I gently melt it before adding to the batter
1 TBSP apple cider vinegar
2 TBSP local maple syrup
4 local & organic eggs
3/4 cup local, organic Goat’s milk
½ teaspoon unrefined pink Himalayan salt

Melt the butter
Beat the eggs
Mix in melted butter, milk, & maple syrup
Mix dry ingredients together
Add dry to wet & mix well
You will have more of a thick bread batter than a traditional yeasted bread dough
Pour into a well buttered bread pan ( I use 8 1/2 L X 4 3/4 W X 2 3/4 D )
Bake at 350F for 55 minutes or so until top is crispy brown & loaf pulls away from the bread pan sides

Let cool for 10 minutes and then remove to a plate. Allow to finish cooling.

Slice & use for your favorite sandwiches, toast for a buttery delight, add jam, melt cheese on, spread with hummus / peanut butter / Nuttzo butter… whatever pleases you! Bologna from well raised pigs?? I no longer have a source for such childhood comfort foods. Bummer.

I have one frozen package of Piggery Bologna left… the business has been closed for over a year. I will miss this pasture raised pork bologna when I finally decide to break it out of the freezer and indulge.

Grounding Yourself for Emotional Healing

August 2, 2017 Paula Youmell, RN

1. Remind yourself that you are in complete control of you.

2. Start your day with an AM grounding experience. I do a blended visualization / meditation that takes 5-7 minutes and grounds me for the day. I sit on the stone steps in my back yard with my feet in contact with the ground. (Urban dwellers, sit and visualize your feet in the grass, connected to Mother Earth!) I close my eyes and visualize white light coming from the ground, up through my Chakras and Nadis, then turns around at the crown Chakra and goes back into the earth taking all negative (dark light) energy back into the earth to be absorbed. I visualize white light coming from above, through my crown Chakra, and circling back up at my root Chakra taking negative energy back into the atmosphere. I do both of these twice.

Stinging Nettle Cake

May 28, 2017 Paula Youmell, RN

I can't proclaim the brilliant idea for this cake came from me. I confess, I eat nettles in every way possible, even blending up raw in a morning green drink (yes, all green plants come from my lawn). When Debbie Miller of Earth Rythm Wellness in Ogdensburg, NY shared the recipe with me... I think the whole North Country knows I am a Nettle Queen, I thought "Why Not?" We make carrot cakes, beet cakes, zucchini cakes and breads; nettle cake sounds like a splendid idea to me.

Active Vs. Passive Medicine

March 10, 2017 Paula Youmell, RN

Healing oneself takes an individual's active participation in the process. This participation can be physical (body), emotional (mind), or spirit work. Often times, all three woven together into a beautiful Self-Healing tapestry is your healing magic in action.

We live is a culture that generally works from a space of passive health care.

One western medicine scenario:

Not All Vitamin Supplements Are Created Equally

February 16, 2017 Paula Youmell, RN

Nature Made? Hmmm, name sounds safe enough. It is Nature made, correct?

People grabs these cleverly named supplements off the shelves of drug stores, grocery stores, and discount department stores feeling confident in something that was nature made.

Cheaper department store vitamins are enticing. Who doesn't like to save a few bucks when and where they can. Money is the currency of our life force energy and we only have so much (life force energy) to burn up in our time on this planet. Is saving a few bucks on cheaper vitamins worth it?

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