The Natural Foodist

Nurturing Vitality


Juicing for Life!

Posted by Jacinda Montalto on March 13, 2013 at 2:10 PM Comments comments (0)



Starting early as a first food is great!

We are in the Season of Spring Cleaning!

For me Spring Cleaning includes a gentle digestive detox.

The start of this year I gave birth to a baby and had a little side track to my normal routines and food preparations. Not only am I getting back to again eating ferments daily I am preparing to do a gentle juice cleanse. I would like to say that I always include fresh veggie juice in my daily diet but I find I get into it in cycles with daily consistancey that lasts months at a time and then take a break and come back with enthusiasum once again.

During long-term juicing you will go through phases...

Phase one: Gut detoxification by removal of putrefied matter in your digestive tract. Particularly all the plaques of starchy matter. The length of time depends on the individual's condition and how often they are taking in the juices.

You will likely have frequent bowel movements and be prone to diarrhea especially so if you overdo the amount of juice you take in for the phase you are at. I suggest you start during a time you will have privacy and be primarily in your own home so you can make use of the bathroom frequently. It is best to take in frequent small amounts of juice in the beginning days. Such as ¼ c. 4 times a day AS YOU REDUCE starches and choose easier to digest fats such as coconut oil your body will learn to balance the types of oils you introduce into the intestines. When your body tolerates the initial amount increase to half cups and soon... Within a few weeks you should be able to drink glasses at a time with no flatulence or diarrhea.

Phase two: Your appetite will increase and you will crave whole foods and proper hydration! You will likely start to see some signs in your skin that your cells are being revitalized and hydrated well!

Don't stop now. Keep it up. As you see your stools regulate you will know that you are eating the proper balance of food types...

Here is where referring to the Bristol Stool Chart can be very helpful in monitoring if your digestive tract is improving. ( see reference page )

Phase three: After 3-4 months you should have an increase in feelings of well being and see weight loss or healthy weight stabilization, you may see signs of chronic conditions improving such as Diabetes, Anxiety, Bowel irregularities,Skin issues, Eye health, Dental and Oral health and more.

Phase four: Your body is running much more optimally now and many of your long standing issues will have ceased. You may have put aside many or all of your prescribed pharmaceutics.

If you are using a practitioner or clinic such as the Gerson Institute to facilitate the juicing process as well as tailor a regime to your specific nutrient needs you may have just cured Cancer, Asthma, Skins disorders or other chronic and life threatening diseases.

Phase 5: This is when you have to make a decision as to what changes you will keep in yourlifestyle!

My personal recommendation is to NOT go into Veganism but let your revitalized digestive tract feed off of moderate animal proteins and fats per the Weston A. Price philosophy.

I would also introduce the fermented vegetable and dairy products that maintain the proper gut flora all bodies need :^)

Continue all along with nuts and seeds but take the extra steps to soak, dry, grind or make easily digestible by using sourdoughs.



Changing our Culture with Cultured Foods

Posted by Jacinda Montalto on February 28, 2013 at 9:30 PM Comments comments (0)

Do you feel drawn to the Simple Life? Do you strive to carve out a routine of allowing some margin in life by relaxing with rewarding hobbies to rejuvenate? Why not farther enrich your natural lifestyle with learning the art of fermentation?

Nurturing our families and those in our communities is so rewarding. A few years ago I was faced with some circumstances that caused me to rally every bit of nutritional healing and holistic wellness that I had in my knowledge bank! Since recovering myself and my family from plummeting health and continuing my journey to help heal my first two children that suffer form GUT issues and vaccination damage I have found much pleasure in sharing resources with others. I chose to form a local Weston A. Price Foundation Chapter and lead it by offering classes and talks on traditional food preparations and wellness as well as sharing my personal library with the public. At a heart level it is so compelling to see others bloom under health wise solutions to their physical problems.

One class subject that has had a great interest to many is learning the whys and how to's of fermenting.

Just starting with basic ferments is so simple and then exploring the vast array of possible future ferments is super exciting. I am no expert myself but enjoy basic sour cream, kefir, fermented grain quick breads, kumbacha, as well as the classic cabbage and veggie ferments. I have a nice little library forming and a wish list of fermenting projects compiled. The future looks grand with learning the art of fermenting. As a newbie imagine how surprised I was to see 16 persons sitting in front of me for the first class I taught. Many are wanting to fully embrace natural fermenting for healthier digestive tracts.

Factoid:Fermenting greatly multiplies the vitamin content for a nutrient dense food that aids digestion.

So for a fun first time ferment try a Simple Salt Water Kraut or Veggie

The Basic Brine

1/2 Tablespoon of fine sea salt to 1 Cup of filtered water or

1 Tablespoon of course sea salt to 1 Cup of water.

I make up about 6 cups at a time in a pitcher. As I fill the jars of veggies or cabbage I add the brine to my jar up to 2 inches from the top.

Preparing your Veggies

Prepare your cabbage by coring and shredding. Add the step of pounding a bit to bring out the natural juices, but especially if you have course shreds of cabbage.

I actually go the lazy route and shred in my Vita-mix and use the juicy water from that as my water for the brine mix and skip pounding altogether.

The fine cabbage Kraut sets well on a hot dog or burger... the larger shreds you get from chopping by hand mixed with slivers of carrot and purple cabbage make a very pretty side to most meals!

Thin Carrot Sticks make an awesome ferment that even KIDS love.

Cauliflower florets and asparagus spears are also favorites of ours that guests usually like to taste.

Adding extra flavor is fun. Garlic, onion, and dill are regular flavors we use.

Don't forget to weight the veggies with something like a plate, stone, or a simple folded grape leaf packed over your veggies or a cabbage leaf on your kraut. This is to keep all safely under the brine. Remember that a small amount of stuff will float to the top and must be skimmed away. Never eat the top leaf. 

The fermenting process is simple just let jars set out 3-4 days while releasing the cap at least once a day so the carbon dioxide can escape. Then place in your refrigerator indefinitely and enjoy a tablespoon with each meal as you start out. Eventually you can increase the amount to get more probiotics into your regimen.

Just as the flavors start to become regular cravings so will the culture around you expand. Cultured foods change the world from the inside out. Share your new found pleasure of fermenting with friends and family and see the culture around you relax as nurturing the body and mind becomes a preferred lifestyle choice!

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Growth of a Good Garden

Posted by Jacinda Montalto on September 6, 2011 at 2:25 AM Comments comments (0)