Crop Focus: Broccoli Microgreens

Our journey in micro-greens and farming all started with lots of research.  Celiac Disease had left our young family nutrient deficient and we needed to get some highly nutritious food into our diets immediately.   It’s not only us that is struggling with nutrient deficiency, but according to a 2017 study, two-thirds of the worlds population is also suffering the same.  It was surprising to read that nutrient deficiency is not just a third world country problem, but it affects all of the world, regardless of economic strength.  Additionaly, one-third of the worlds population is overweight as well as undernourished.  The food that we are currently surviving on in this world is not doing the trick.

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Over fifty percent of the worlds population lives in city centers, but most of the produce is grown in rural areas.  This requires massive distribution efforts.  According to that same 2017 Study, food distribution  comprises up to 10% of the total energy budget.  This system requires food to travel long distances and also limits the food diversity to products that will have long shelf lives.   The result is an increased reliance on processed and or packaged foods, and not on the nutrient dense farm fresh foods that our bodies require.

Microgreens are a solid solution to help us all get the nutrients that our current food model doesn’t allow for.  Broccoli Microgreens specifically, are one of the most nutrient dense foods you can source on this planet!  The same 2017 study found that broccoli microgreens are 1.73 times more nutritional dense than fully grown broccoli flourettes.  Thats a big deal!  Plus, they are a great source of sulphorphane, which reduces the chances of cancer forming by cleaning out the cells.  According to Livestrong.com, broccoli microgreens are at top of the list for foods that contain sulphophane.  At three days old, they contain anywhere from 10-100 times the sulphophane than fully grown broccoli or cauliflower!  Broccoli Microgreens are also a great source for potassium, vitamin K, vitamin C, folate, magnesium and other important vitamins and minerals.  They truly are a living vitamin!

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It’s amazing how much nutrition is packed into these tiny leafs.  Not only are broccoli microgreens more nutrient dense, but they also grow over 90% faster and use up to 236 times less water than fully grown broccoli!  Broccoli fouretts typically take 100 to 150 days to harvest, where as the broccoli microgreens are harvested in 10-14 days.  The best part about microgreens is that they are easy to grow indoors and don’t require fertilization or pesticide use.  They can be easily grown regionally and distributed locally which can drastically reduce the environmental strains brought on by the current large scale distribution model.  They are delicate, so they can’t travel far, and will therefor not loose their nutritional content due to long term storage.

The same 2017 Study noted that food sold at a grocery store would travel an average of 1800 miles prior to hitting the shelf.  This travel requirement reduces the available produce to those crops that has long shelf lives.  By adding microgreens to your diet you will be adding to your food diversity as well as your nutritional intake diversity.  It was found that peas stored at room temperature loose 50% of their vitamin C in 7 days and spinach looses 100% of the vitamin C within just 4 days!  When you have to rely on the standard food model grab those micro-greens to get back that lost nutrition!

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When you’re in Salida, we have you covered!  Simple Foods Market always has our Broccoli Microgreens in stock as well as a great assortment of farm fresh produce from hyper local farms in our area.  We produce our micro-greens year round to make sure that you can always source nutrient dense food, even in the dead of winter!  If its summertime, we will be at the Farmers Market alongside some great producers in the area that supply our wonderful valley with great produce that doesn’t have to make that travel either!

Make sure you check out our blog post on How to Eat Microgreens to maximize your nutritional benefits!  Also check out our post on Tips for Storing Microgreens to keep them fresher longer.

 

 

Crop Focus – Radish Microgreens

IMG_2326When gardening, some old school gardeners will use radish seeds to mark their rows so they know where slow germinating seeds were planted, like carrots.  Radishes are a quick growing crop in the field.  Taking just about 4 weeks from seed sowing to harvest, they pop from the soil quickly, which makes them great for marking rows.  The micro-green form is no different.  In the middle of summer, we can harvest our radish shoots in just 6-7 days from seed to harvest!  This makes it one of the fastest growing crops that we produce, edging out broccoli micro-greens by just a day or two.

IMG_1051Not only do they grow extremely fast, but they bring the nutrition too!  It’s interesting to think about, but radishes reside in the brassica family, just like broccoli, cauliflower and mustard.  Brassicas are known for their superior nutritional content and radishes are no different.  In fact, according to HealWithFood.Org, radish and broccoli micro-greens contain greatest quantities of glucosinolate, which is thought to fight cancer.   They are also great sources of folate and vitamin B6.  If you’re looking to loose weight, these greens are packed with vitamin C which aides in burning fat.  Plus, vitamin c helps with healthy skin and removes free radicals making your skin glow!  According to MarkitoFitness, radish micro-greens are 30% protein too!

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The crunch and flavor delivered by radish micros makes them the perfect pair for any sandwich or wrap.   They also shine in tacos and have really shown well in sushi rolls.   They are crunchy and just the right texture to add to your salad, to really push the nutritional content.  They are also just crunchy enough to perfectly top off your bowl of chili or tomato soup.  Really the uses are endless.   Radishes, more than other micro-greens varieties, don’t have any specific go to recipes for us, but they go well with anything so they are always on hand.

Radish Micros are the backbone of our spicy mixed micro-greens, which also includes mustard and arugula.  The watery heat accompanies the horseradish and peppery flavors to create a lovely complex flavor that is begging to be part of your breakfast sandwich.  If you like heat, you will love these greens.

 

 

Crop Focus: Pea Shoots

When we decided to start growing micro greens for our family, we started with Peas.  They are easy to grow, yield well, and taste amazing!  Not to mention, they are an amazing source of vitamins, minerals, and plant based protein.  Our family has a few food allergies, including celiac disease, which destroys the gut microbiome.  When this happens, the body’s ability for nutritional uptake is seriously compromised.  Instead of reaching for vitamins off the shelf, we reach for our micro-greens!

IMG_0282According to Makito Nutrition, Pea Shoots contain 7 times the vitamin C content compared to blueberries, 8 times the folate content compared to bean sprouts, and 4 times the vitamin A content in tomatoes.   That is a ton of nutritional content in a tiny package!  In fact, according to Health Diaries, 1 cup of pea shoots contains 35% of the vitamin C and 15% of the vitamin A daily recommended values.  In addition to the high vitamin content, according to SuperFood Evolution, pea shoots are 20-25% protein!  Thats makes it a great source for plant based protein!

As with most micro-greens, they are high in fiber and low in calories, making them perfect for blood sugar control.  Plus, since they are low in calories and extremely nutrient dense they are perfect for weight control and curbing cravings!

IMG_0044Tasting of a mix of spinach and peas in the shell right off the vine, they are fun to cook with.  For maximum nutrition, they should be eaten raw.  Try them in nori-rolls, sushi, or  add them to your salad mix for a crunch that will remind you of the garden year round!  Historically, they have been popular in Asian Cousine.  Though they are best raw, they can also be cooked lightly in dishes like stir fry or added to a warm soup.  We also enjoy them blended into protein packed smoothies!

Some people have also been warned that they should avoid legumes because of the lectin content.  It should be noted that sprouting reduces these lectins and cooking them further reduces the lectin content.


An eye catcher on the farm stand, pea shoots should be on your shopping list.  They have a longer shelf life than other micro-greens, making them a great thing to keep on hand in the fridge.   If you grow them at home or purchase our live trays, keep in mind that you can harvest pea shoots a couple times.  We typically see customers getting 3 or 4 harvests, and more if they are potted up or put into the garden!

These crunchy greens make the perfect snack or a beautiful garnish to a lovely home cooked meal.  Kids love them and adults are intrigued by them.  Try some pea shoots today, and know that you’re investing in your health when you choose these tasty micro-greens!img_0163-1.jpg

 

 

Tips for Storing Microgreens

IMG_1607At least one time each farmers market we get the question, “So, what do we do with these?  Do they need to be refrigerated?”  The short answer is yes.  They need to stay cold after harvesting, just like the salad mix.  Beyond keeping refrigerated, there are a few more storage tips that will maximize your micro-greens shelf life.

Let’s start with the harvest day.  Whether you grow them at home, or buy one of our packages, the shelf life timer starts ticking at harvest day.   Obviously the best way to consume micro-greens is to harvest them directly to the plate and consume without having to store them.  The reality is that, lots of people are purchasing greens or harvesting lots at a time and want to get the longest shelf life as possible.  Once the greens are harvested, they should be put into a container and directly into the fridge.  We harvest in the cool of the early mornings or late evenings so the ambient temperature of the greens is on the cooler side as well.  We also wait 12-15 hours after the last watering to harvest.   The cooler temps will keep the greens crisp and the time between waterings will allow the greens to dry out enough to harvest without extra moisture.  Don’t wait too long to harvest after watering though….those little greens are very water dependent so it’s important to hit that window where the greens are as dry as possible, but still full of life and standing tall!  In order to get a great shelf life, these parts of the process are imperative.

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Next, let’s chat about containers.  We don’t like using the plastic packaging, but the truth is, it’s the best packaging that we can send our harvest out the door in.  The sturdiness of the containers will keep the greens safe from bruising.  Thats the main reason we use clamshells.  When you harvest them at home or buy in bulk, you may want to switch up those containers.   Any airtight container will work, like a glass container or even a zip lock bag if you’re not worried about bruising.  Anything that we harvest that does’t immediately go into a clamshell for sale, will go into a Rubbermade Fresh Vent Container that is specific for leafy greens.   There is a small filter on the lid that helps keep the condensation down which helps increase shelf life.  We find that these containers will keep the greens fresh almost twice as long as our plastic clamshell containers.  If you are serious about your greens, you may want to look into a specific storage like this.  We will put a link to the style containers we use at the end of this post.  With that said, there are a few things that you can do with your plastic clamshells to keep them as fresh as possible as well.

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The main thing that we want to avoid is moisture and condensation.   In order to keep condensation down, it’s important to keep a constant, cold temperature.  We advise you to keep your greens in the fridge where the temperature is most constant.  Don’t keep them by the fan blowing the cold air, and don’t leave them on the door if you tend to keep the fridge door open a long periods of time.  When the greens warm and cool, they will naturally condensate, so keeping cold and dry while avoiding freezing temperatures is a must.  One of the best places to keep them would be in one of the drawers or towards the middle of the fridge.   If you find some condensation on the lid when you open it up, don’t worry too much, just wipe it clean!  That will help add some time to your shelf life as well.

Another note to make, is don’t leave them out too long!  Grab what you want and get those greens back into the fridge!  If you’re leaving them out for a fun meal, or party, make sure they are staying chilled like the veggie tray.   If you’re storing on ice, make sure there is a barrier to keep them cool, but not freeze.  If they are in direct contact with the ice, they will freeze and turn to mush in no time!

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If you follow these steps, you will be giving yourself the best shot at a long shelf life…but let’s be honest, they shouldn’t stick around too long to go bad anyways.   And if you find yourself with lots of greens that you won’t be able to finish in time, go ahead and freeze them for an easy addition to your smoothies.  Micro-greens are just like lettuce, just a little more delicate.   If you treat them well, they will surprise you how long they will keep fresh!

 

(CLICK HERE to see the containers that we use at home for our personal use and greens storage)

Living Micro-greens by P.C.G.

IMG_0342As we come into spring, we are excited to get back outside and tidy up our gardens and back yards.   Soon the flowers will be in blossom and the humming birds will be buzzing from flower to flower.  But right now we are in-between seasons.  We have to keep our patience and not get started too early.   There is nothing worse than spending a ton of time in the garden and then the weather turns 3 weeks later as mother nature reminds you that gardening in Colorado is hard!

For the hardcore gardeners, this is the time for seed starting and getting a jump on the season indoors.  Others are making their lists and getting ready to hit up the local nursery to get their starts.  This is the perfect time to grow out some micro greens and scratch that green thumb itch!  Micro-greens grow fast and you can keep harvesting year round produce right from our countertop or kitchen table.   They don’t require lots of light so they do just fine on the countertop, but would also love to snuggle next to your garden starts as they grow.

IMG_0381We have lots of options when it comes to our living greens products.  During the summer farmers market season we have a wide variety of living greens ready to purchase and harvest.  We also take custom orders year round, and even will plant them in your own  pot if you have one in mind!  Most varieties are ready in 10-20 days so we ask for a 2 week minimum lead-time if you have a custom order that you want filled.  Our greens will come to you ready to harvest, which couldn’t be easier.   Just take a pair of scissors and trim at the base.   Some varieties like Pea Shoots, Wheat Grass and Chives you can get multiple harvests or even transplant into your own outdoor garden to grow out!

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Having a tray of micro-greens that you harvest directly into your meal is by far the freshest food that you can access…even fresher than the cooked food from your garden!  As you trim the greens you will have a full sensory experience.  If you trim the cilantro greens, your whole room will smell of fresh chopped cilantro.  The arugula smells of pepper in the air!  Trim directly into your meal and enjoy!  And enjoy the health benefits too!  When you trim and eat, there is no nutritional loss.  It’s the best way to enjoy the outstanding health benefits offered by these amazing tiny greens!

When you’re done with your greens, go ahead and compost the root mat.  It takes just a few weeks before its back to being potting soil and ready for planting again!  If you don’t have a compost setup don’t worry….just return it to us and we will compost the roots and re-use the planting container.  

Weather you’re looking to have a special center piece arrangement for your upcoming party or just want to have some fresh produce always at your fingertips, we can help!  Let us do the hard work and get your greens ready for harvesting then you can step in!

 

 

Eating Greens Does the Body Good!

We all know we should eat more leafy greens.   I was told that for years and I brushed it off for later in life.   I mean, who wants to really eat a sad side salad with iceberg lettuce and carrot shavings?  No-one does.  No-One.  But the truth is that leafy greens are truly amazing for a healthy balanced diet.

IMG_2218First off, they are high in nutrient and mineral content while being very low in calories and fat.  This means you can pile them high on a plate and you’ll get full before you start packing on the extra lbs.   All leafy greens are charged with loads of vitamins like A, C, and E, and minerals like Copper, Zinc, Selenium and Potassium.  Vitamin C alone has a major impact on the bodies ability to burn fat.  Low levels of vitamin C appear to hamper the bodies ability to shed fat.  Think of it this way…its not the salads that help you loose weight, its the high nutrient content that is allowing the body to function as designed!

IMG_0285Another thing we need in our diet is fiber, and greens contain fiber in spades.   Fiber is not digested by the body but it helps the body in many ways.   It helps with satiation.  You will feel fuller, longer, when you’re consuming enough fiber in your meals.  Beyond being fuller, it will help slow the absorption of sugars which helps regulate your blood sugar levels.  No more crashing when you’re eating enough fiber!

When you’re consuming a lot of vitamins, minerals and fiber from your food sources you’ll notice a few things.  You will have increased cognitive function, increased energy, increased weight loss, and an overall more youthful appearance!  Who doesn’t want that?

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All greens bring something to the table, but the darker the greens, the more mineral and nutrient content.  So don’t shy away from Kale, Chard, Spinach, Broccoli, Collards and other greens like that.  And of course Microgreens!   Microgreens are more nutrient and mineral dense than even the fully grown leafy greens so make sure they are a part of your meal planning as well.  Red Cabbage, Broccoli, Kale, and Kohlrabi Microgreens are the darkest of our micros, so they are always a good choice to really boost your nutritional intake!  Plus they all taste great.

At first you’ll wonder how you can eat all of these greens.  But, after a while you’ll find yourself looking for even more greens.   We have been actively adding greens to our meals for 3 years now and there hasn’t been a meal without some sort of greens on the plate.   Bringing color and beauty to the plate, when you eat greens regularly, you’ll really miss them when they aren’t on the plate.

 

Our Recycled Kitchen Garden

Spring kicks off this week and we are excited to get our outdoor garden space in order!  The beds are thawing out and all of the snow is melted.   As soon as these temps heat up, we will be in business!  We wanted to take a moment and shine a spotlight on all of the free and recycled or repurposed materials used to create our extensive kitchen garden!

When you’re establishing a garden for your family, there are lots of great free materials out there!  With our growing homestead, our budget is light so we have to be very thrifty while expanding.  Every penny counts, and who really has extra money to throw into a garden these days?

Here are all of the free and repurposed materials that we were able to acquire and incorporate into our outdoor garden space:

  • Raised Beds – We were able to come across some old barn wood that was gifted to us by a neighbor.  We created almost 250 linear feet of 3 feet wide raised beds.   The lumber was 1″ x 12″, so it was a little flimsy for the longer beds but all in all the lumber worked great and the cost was right….free!IMG_0134
  • Curved Raised Beds – After the barn wood was gone, we had a family friend that replaced their deck, and gifted us their old Trex Decking!  We installed a curved bed around our walkway and will be adding another bed around the exterior of the dome that will be planted with pollinator attracting flowers!img_0551.jpg
  • Wood Chip Mulch – All in all we had 6 dump truck loads of wood chips delivered.  After the raised beds were in, we filled in-between with the wood mulch.  The mulch ranged from 1′ deep to almost 2′ deep which has done a wonderful job of smothering the weeds and grass that we installed the garden over!  All of your arborists in town would love to deliver their wood chips to your yard for free instead of paying any kind of dump fee.  Call around and you’ll find them for free…delivered too.IMG_2445
  • Raised Bed Soil – We are lucky when it comes to our bed filling.  We are able to compost our microgreen soil and then use that material to fill our rasised beds.  The material is awesome potting soil that needs just a little compost added to make a great mix for our outdoor garden space!IMG_2326
  • Then there are the materials, pots and equipment.  Shovels, rakes, hoes, and other gardening tools are easy to find at garage sales or by scouring craiglist.  We were gifted some large planter pots from our family.  There are always pots being given away.  Be patient and ready to pounce when free items come available.img_0691.jpg

Thats pretty much the basics for a small garden.  And all for free.  All repurposed and recycled materials.  The food that is grown is top notch too.  Now lets see what we spent money on.

  • Geodesic Dome Greenhouse – We spent way too much money on our dome.   Its a great space for our personal gardening but it was expensive.  We saved lots of money over purchasing a kit greenhouse, but it was still an expensive build for our family.   We now use it for our personal produce more than a commercial space, which works for us, but we could really use more commercial greenhouse space.  If we started our farm before building this, we would have gone with hoop houses to increase the space, but we have an amazing small space for our family!cropped-img_0130-2.jpg
  • Fence Posts and Deer Screening – 10 Wood Posts, 10 Metal T Posts and 6′ Deer Screening was purchased in order to fence in our garden space.  Under $100 and the deer no longer have access.  We were able to find the screening on the facebook marketplace for a deep discount too!  Now we have roughly 1/10th of an acre fenced in.img_2229.jpg
  • Finished Compost – We have a compost area, but just not enough space to provide enough quality compost that we add to our raised beds prior to planting.  This gives our garden all the organic materials that it will need to produce all summer long!img_0126.jpg

With a few changes, mainly the greenhouse structure, we could have a huge garden space for under a couple thousand dollars including a greenhouse space.  If you want just a simple outdoor garden space, it can be almost free!  Its fun to re-use materials and grow your own food.  Don’t let your budget control your food growing aspirations.  Even a container garden on your patio can grow some amazing produce!

Check Facebook and Craiglist along with your local classifieds ads for fun materials that could be repurposed into a garden.   Check with friends and neighbors for anything they want to get rid of.  Call your arborists in town and schedule your first delivery of wood chips.  Get a shovel and a wheel barrel and start on the sweat equity.

 

 

Microgreen Guacamole!

IMG_0942We have been talking a lot about the versatility of micro-greens in the kitchen.   Really the only thing you need to avoid is heat exposure, so they are really useful in the kitchen.  They go way beyond sandwich and salad toppers.  One of our favorite uses is to wow people with our homemade dips and sauces.  The fan favorite to date is by far the guacamole with our cilantro micro-greens!

Micro-greens are perfect to blend into any sauce, and in this case they smash well into some homemade guacamole.  The huge flavor in these small micro-greens really work well with guac because they are delicate enough to mix into the creamy avocados, but the flavor comes through with every bite!

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Here is what you will need to make this amazing dish:
– 2 Ripe Avocados
– 1 Lime – squeezed fresh
– 1/4 cup Diced Red Onion
– Garlic Powder – just a dash
– Onion Powder – Just a dash
– Salt – Just a dash
– Cilantro Micros – add to taste

Start with the avocados.  Find the most ripe ones and dice them into a bowl.  Then we add some diced red onion.  For the spices we add a dash of onion and garlic powder and salt to your taste.  Then squeeze 1 lime into the bowl and place the cilantro greens (with seed husk) on top and mix all of the ingredients together with a  fork.  We use lots of cilantro micros, but feel free to add as little or as much as you like.  It doesn’t take too long before the guac is creamy and ready to go to the fridge.  This would also be the time to add any other toppers you may enjoy like diced tomatoes or salsa.

Cover with plastic wrap or a lid and place in the fridge to cool.  After chilling, this guac is going to be ready for your toast, chips, tacos, or even to eat by the spoonful.  This simple guacamole is a game changer.  Be a party hero and bring some superfood guacamole to your next get together!IMG_0431

 

 

How To Eat Microgreens

There are a few repeat questions that I get at every farmers market, and they tend to focus on “how do you eat these?” or “are these just for salads?”.  The answer is always “Yes, they are great for adding to a salad, but they are really amazing added to any dish!”

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Microgreens are delicate and they need to be treated with a little care, but they are not hard to cook with or add into any dish.  Because they are delicate, its important to not introduce to heat.  They should be added after the meal is cooked and starting to cool.  We like to serve dinner plated and have good selection of microgreens to choose from at the center of the table, just like dressing or salt and pepper.  In cooler meals, like cold pasta salad or sushi rolls, the greens can be added right into the mix.  Same thing with salads.  Feel free to mix them in with your salad greens or sprinkle on top.

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We like to think of them as a nutritional supplement and use them to meet our daily requirements of many vitamins and minerals.  For instance, broccoli microgreens are likely the most nutritious greens that we grow.  Just 2 oz of these greens have the nutritional density of 2.5 lbs of broccoli flourettes.   When you’re using microgreens at every meal, you’re really just adding a little more nutrition every time you eat.   That adds up!  Just one small package is like consuming an extra 2 or 3 lbs of broccoli by the end of the week.

Plus, after a while, the plate just seems lacking without a splash of green or purple.  Once you get hooked, they are hard to quit.  But who doesn’t need a new healthy habit for the new year?

 

My road to healing part 3: how to feel better

-Guest Blog by Dr. Ann Croghan, PT, DPT, CLC

How to feel better?

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Start small. Do what you can. Have compassion for yourself.

Identify one part of your food habit that you know you should change AND then change it.  For me: it was dairy. Giving up dairy helped me to realize that I was sick and that I could feel better.  Look up the requirements for how long you need to completely avoid that food to know if it is contributing.  Dairy is a complete avoidance for 2-4 weeks. If you mess up, you have to start over. AND you need to know where that food hides. The milk protein casein hides in many things.  Did you know there is such a thing as vegan wine? Or that some non dairy coffee creamers have dairy? Or they use dairy in sausage cassing?

For dairy, there are three main proteins: lactose (which everyone knows), casein, whey. Funny enough, lactose never made me feel sick. So don’t use that as your baseline.

People say to me: “BUT CHEESE? I love cheese!”.  My response? I didn’t love my back pain. I didn’t love my: fatigue, depression, stiffness, hip pain, knee pain, leg pain, asthma, ringing in my ears…… ALL things I didn’t know I could change. My life is so much better without those food choices. And if we continue to advocate for change in the food we eat, we will see more people get better. We will see more restaurants serving food that support healthy minds and bodies.

Ask your loved ones to support you. Staying away from dairy was easier at first because Matt kept it out of the house.

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Living without dairy is easy: there are plant milks, coconut oil, you can make cashews into different kinds of cheese/cream/spread, bananas make the perfect ice cream. All of these choices are cheeper too! Plus I don’t feel terrible anymore.

 

Living without wheat, corn, soy. Read labels. Make your own food. Buy some gluten free bread from Little Red Hen.  On a daily basis I make a choice to feel better. I would rather not eat for the day than have food that will make me sick. Because my body has what it needs to function, I don’t feel terribly hungry any more. I don’t have hangery moments, or hunger crashes, or times where I HAVE TO EAT!!!!!

Add in living, nutrient dense food. You have a lot to make up for. Bananas, blueberry smoothies, lemons, apples, cauliflower, broccoli, peas. Of course: Microgreens!!! Grow your own lettuce, veggies, lemons, herbs.  It’s easy to grow your food. Why take care of a small 4×4 grass space in your yard that serves no purpose? Make it a garden instead.

Support your local farmer.

Support your local restaurant that uses food from the local farmer and not just food from the food truck….. unless it’s The Valley Roots Food Hub.

Don’t let people get to you. We only have this one life. I want to live this life without: fatigue, pain, depression, ringing in my ears, ridges in my nails, sickness. I want to live this life with: energy and laughter.  And for the last few years, I have been doing just that.

Thank you to my wonderful husband Matt for his drive to bring nutrient dense food to his family, to his community, and to inspire other farmers/gardeners to do the same. It’s time to make a change.

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