Just Stir in the Love

Preparing meals for the family daily can feel like a thankless task, endless shopping, cooking and cleaning, for food that gets gobbled up in five minutes, or even worse pushed aside.

I hear you Mamma!

It’s easy to feel anger, resentment or despair over the drudgery of preparing these meals, making the kitchen an altogether unhappy place.

“Don’t cook when you’re mad, the food will taste bad”

This statement seems like a rather far out notion, or does it? Can our emotions really affect the quality and taste of the food being prepared?

The ‘Food Mood’ connection is well documented, in the sense that the foods we eat can affect our bio chemistry, and in turn our moods.

 

 
But what about the other way around, can our emotions affect the food?

 

Innately, this is something I have felt I have known my whole life, without really having any sort of evidence or idea why.

I could go in the kitchen and prepare a meal feeling sad, or angry, and the same dish I’d prepared many times would simply no taste right. Too salty, too spicy, bland.. no matter how much tinkering I would do it would just be off.

Thoughts are things, your mood and emotions have a tangible effect on the food being handled.


I clearly remember the first time I saw the movie Like Water For Chocolate, which made me consider that my thoughts where not merely a lofty idea.

This Mexican drama tells the tragic story of the youngest daughter in her family, the beautiful Tita. 

 Ignored by her cold-hearted mother she is   fed and nourished by Nacha the cook and grows up in the kitchen at her apron strings. Amidst the smells of chicken soup, thyme, laurel, steamed milk, garlic and of course onion, Tita channels all her emotions to surface in fantastical ways through her cooking.

 

She is forbidden to marry her true love, Pedro, since tradition dictates that Tita must care for her mother, so Pedro weds her older sister, Rosaura, though he still loves Tita. Who can forget the scene where she has prepared a dish of quail and rose petals where Pedro exclaims her meal is “the nectar of the Gods”, much to the ire of her mother and sister!

When asked her secret she replies;“The secret is when you cook it, you do it with much love
  The tastes, the smells; food and emotions are powerfully intertwined.

It seems that Tita’s powerful kitchen alchemy as not unique to her culinary creations, I have discovered a common thread runs through many cultures and beliefs of the sacred relationship  between food and emotions.

The healing art of Ayurveda teaches us that preparing food with love, good intention and gratitude infuses the food with nourishment and transforms the meal into healing nourishment. This indefinable vibration ads to the life force of the food, making a mother’s cooking tastes divine deeply infused with love.

‘Chicken soup for the soul’, the healing properties of homemade chicken soup is prized in almost every culture, the nutrient rich broth soothing and comforting, made all that much more therapeutic by the cook.

 

Our thoughts shape our realities, and our words have a powerful impact on the world around us. The late Dr Masaru Emoto, the Japanese author and entrepreneur who conducted many experiments showing the effect that human consciousness has an effect on the molecular structure of water.

A quick web search will yield many videos of the effect of negative vs positive words on plants, and the web abounds with similar results with rice. No matter how skeptical one may be this body of evidence certainly is ‘food for thought’, of the tangible imprint emotions have on food.

“Death and life are in the power of the tongue: and they that love it shall eat the fruit thereof.” – Proverbs 18:21

Strategies

Now I hear the collective sigh, I hear you Mamma! No matter the size of the mother ship you are steering, the nonstop routine of getting those meals on the table can drain the life force right out of you!

So how do we do it? 
In our overscheduled, chaotic lives how do we wrap outrageous kindness and compassion around the family meals and actually enjoy the process?

I have compiled a check list to inspire some ideas to help you ‘stir in the love’!

 

 

Nourishing ourselves, where we are.

Kindness and compassion radiate from the heart of the home, beginning with self-love and kindness for the cook!

I believe the first and most important step is in the very core of ourselves, in finding ways to become grounded and centered in a way that resonates with you. The role of Mom set on repeat mode can drain the very life force, I have learned the hard way you can’t pour water from an empty bucket!

It is most definitely not outrageous to practice radical compassion and kindness to yourself. Moms are the selfless nurturers, the givers, often to our own detriment.

 Be kind to yourself, self-care is self-love are not selfish!

 
Set the intention for kitchen time

This is especially important when I am cooking at a client’s home, I need to take a moment to check in with myself, with a simple mindful moment and offer a prayer.  Set the intention, radiate compassion and kindness and leave any negative emotions at the door!

Banish that bad mood, make peace with the day. Such a simple act can have a profound effect on the outcome, not only on the food, but your mood and wellbeing.

 

Practice Mindfulness

   Type the term ’30-minute meals’ into the web and a gazillion hits will pop up, it seems everyone wants to get in and out the kitchen as fast as possible.

We do we hate cooking? Why do we want to rush it out? Are we overscheduled that there literally is no time to cook?

Now I get it, time is of the essence, family commitments and in many households both parents work, meaning there really is not much time to cook. What I am advocating is cooking with intention, practice mindfulness, radiate compassion and be present in the process of the meals you to choose to prepare.

Can we bring the quiet back…could caring for yourself be your #1 priority?

 

Nurture our nature

Cooking fulfills a very primal survival need, in sustenance to stay alive. What if we viewed food as not simply as fuel, but a sacred appreciation for the nourishment it can provide us to flourish, an expression of love and nurturing.

Visualize light and love radiating from your fingers as you prepare the meal, harness the kindness, energy and love, and stir it in right in!

 

 Creating Memories

 Ok, so at this point I can hear a collective groan, imagining I am NOT advocating we head back to 1950 with the good wife chained to the kitchen!

You don’t have to do it alone! Create a team work environment, have the family help out an each play a part in the meal. Those carrots may not get chopped quite the way you like it, or the sauce may be a little lumpy, however you will be surprised at how much kitchen time can be a bonding experience. Involve the children in the menu planning and food selection, inspire creativity.

The preparation of food involves all the senses, and memories are tied to the sense of smell. How often to you get the waft of a dish and you are transported back to your childhood? What a great opportunity to create memory stamps!

Put on music, play in the kitchen, dance, be silly and have fun. Radiate outrageous kindness and compassion to each other, the food is just the vessel.

 

Focus on Whole

  Food grown and harvested locally, in your community carries the highest vibrational energy. Take time to connect with your local farmers markets, look out for farm days and show your children where their food is grown.

As a farmer’s daughter this is especially dear to my heart, with mass agriculture and supermarkets filled with aged produce shipped from halfway around the world, I believe it is key to seek out food that is vibrant and filled with life force.

Practice outrageous kindness by supporting your local farmers, the love will radiate in the meals!

 

Mindfulness and Gratitude

  The preparation of the meal is as important as the way that we receive the meal to our bodies. That 30 minute meal or microwaved dinner is so often eaten in front of the television or device, gobbled up in minutes.

Apart from the anti-social behavior, a meal eaten so hastily cannot be well received by the body. As a nutritional therapist, I constantly see health issues which stem from poor digestion, it is key to slow down, chew well and eat calmly.

What we are missing is an opportunity for connection, a time to actually sit down at the table, turn off the device and show kindness and compassion to one another.

Clean the clutter off the dining table, set a place for each person and banish the device!

 

Take a Break!

  Radiating outrageous compassion and kindness in the kitchen means also taking a break from it!

Trying to do it all can create more stress, if making one from scratch mindful meal is all you can do right now, then focus on loving the process of planning that meal.

 

You got this Mamma  Goddess, harness the light and deliver love!

 

I am honored to be a contributing speaker at the Project Stella  Mom’s Who R.O.C.K (Radiate Outrageous Kindness and Compassion) conference this  week. To learn more about this amazing organization and visit my speaker page click here

The Ultimate Dark Chocolate Meringue Cookies

Meringue cookie meets brownie is the best way to describe these delightful ultimate chocolate meringue cookies!

The perfect treat for your sweetheart, or just a little indulgence, well, just because! A generous amount of melted 80% dark chocolate adds a deep richness to these not too sweet cookies. The brownie like interior is achieved with ground pecans, standing in for the ‘flour’.

Be sure not to over-bake these delights, the result is ooey-goey chewy in the center, and crispy on the outside. Perfection!

Print

The Ultimate Dark Chocolate Meringue Cookies

The ultimate love affair between chocolate and meringue yield these decadent cookies.

  • Author: Carol Green

Ingredients

4 egg whites, room temperature

1 tsp. fresh lemon juice

1 tsp. vanilla essence

1/2 tsp. salt

1/2 tsp. paprika (optional)

3/4 cup unbleached white sugar

16 oz 80% dark chocolate, melted and cooled

2 Tbs. Dutch Process cocoa powder

1 cup sliced almonds

1/3 cup ground almonds

1/2 cup dried cherries or cranberries, finely chopped

Instructions

Preheat the oven to 325 F, and line 2 baking sheets with parchment paper.

With a hand mixer or stand mixer with a whisk attachment, beat the egg whites and salt until foamy.

Add the vanilla and lemon juice.

Begin adding the sugar a little at a time until stiff peaks form.

Mix together the melted chocolate, cocoa powder, paprika and ground almonds.

Fold the chocolate into the egg white mixture, gently so as not to break the meringue too much.

Fold in the cherries or cranberries, and half the sliced almonds.

Using two spoons, drop around spoonfuls on to the parchment paper, allowing space for the  cookies to spread.

Sprinkle the remaining almonds on top, crushing them slightly.

Bake at 325F for 20 to 25 minute, depending on the size of the cookies.

Allow to cool before lifting carefully with a spatula.

Notes

Silpat baking sheets can be used instead of parchment paper.

Any type of nut can be substituted for the almonds.

 

Oh, the delight of indulging in crispy, crunchy delicious chicken wings!

I must admit chicken wings have always been my ultimate ‘guilty pleasure’ treat; the guilt part being concerned about the unhealthy deep frying, especially restaurant wings which most likely where made with dangerous hydrogenated oils.

Of course, there is always the option of oven baked wings, but somehow, they never quite hit the right crispiness spot, so I set out on a quest to create a recipe for crispy wings, that skipped the deep fryer!

Many batches and tweaks later, the recipe is surprisingly simple, a blend of gluten free flours, baking powder and seasonings is all there is to it, in fact I keep a jar of this magic mix I my pantry labelled ‘Chicken Dust’, ready to be used in a bunch of recipes.

Baking powder you might wonder?

Turns out the baking powder (not to be confused with baking soda), raises the pH of the skin, draws out moisture and helps deliver that divine crispiness! A note on the baking powder, I highly recommend using a nontoxic aluminum free version.

The process is pretty straight forward, dust the naked chicken wings in the ‘Chicken Dust’, place on a parchment lined baking sheet, and bake until crispy, turning a couple of times. I tried this recipe with the wings on a wire rack, and found the result to be a little dry, placing the wings directly on the parchment paper allows them to crisp up in their own fat. I would however recommend the wire rack option for bigger wings.

These delicious wings are just perfect for game day, picnics, appetizers, or anytime! Here’s a clip of me making these wings live on the WCNC Charlotte Today Show ! I recommend serving them with Spicy Chipotle or Honey Mustard Dipping Sauces, made with Fresh Mason Jar Mayonnaise .

Enjoy!

Print

Crispy Oven Baked Chicken Wings with Dipping Sauces

The most crispy, delicious chicken wings are created without deep frying in this oven baked method.

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 3 Lb

Ingredients

  • 3lb Chicken Wings (patted dry, about 24)
  • 1/4 cup Rice Flour
  • 1/2 cup Tapioca Flour (also known as tapioca starch)
  • 1 tablespoon Baking Powder (aluminum free)
  • 1 teaspoon English Mustard Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika

Instructions

  • Preheat the oven to 425 F
  • Line a large full-size sheet pan, or two smaller pans with parchment paper.
  • Place all the dry ingredients in a large bowl and mix well. Add the chicken and toss well to coat evenly.
  • Shaking off excess flour, place the chicken in a single layer on the sheet pan.
    Discard left over flour
  • Place in the oven for 30 minutes, flip pieces and cook 30 minutes more.
  • Flip wings once again, baste with pan juices and depending on the size of the wings, bake until golden, a further 20 to 30 minutes.
  • Serve with dipping sauces.

Keywords: oven baked wings, crispy chicken wings, gluten free chicken wings

 

Fresh, homemade mayonnaise is just streets ahead of the store-bought stuff, but I’ve got to be honest, the hassle of making mayo from scratch can be a bit of a drag, given it has a relatively short shelf life.

Until now.

I discovered the magic secret of Mason Jar Mayonnaise! Fresh mayonnaise in a jar, made in literally 30 seconds.

I’m not going to claim original rights to this idea, there are versions all over the web, however this is my method and recipe that works! You can see me prepare this recipe live on the  WCNC Charlotte Today Show.

 

This is a great base recipe, for this segment I made two versions of dipping sauces, Spicy Chipotle or Honey Mustard to go with the Crispy Oven Baked Wings, yum!

Note: Using raw egg in recipe can be a concern, however apparently salmonella lives on the egg shell, and not on the inside; dipping the eggs briefly in boiling water and th en in ice water is recommended to sanitize the eggs.

Of course you would want to use organic eggs from a reputable source, and use raw eggs at your own discretion.

Print

Fresh Mason Jar Mayonnaise

The taste of fresh mayonnaise is far superior to store bought; this easy Mason jar method is a game changer, quick, easy and delicious mayonnaise in a snap!

 

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 pint

Ingredients

  • 1          Organic egg, room temperature
  • 1          tsp. dried Mustard
  • 1          Tbsp. lemon juice
  • 1          Tbsp. Apple Cider Vinegar
  • 1          cup Olive Oil
  • 1          pinch Paprika
  •             Salt, to taste
  • Equipment needed; pint size Mason jar, stick blender

Instructions

  • Place all the ingredients in the Mason jar
  • Place the stick blender in the Mason jar, resting on the bottom, and begin blending, keeping it on the bottom until the mayonnaise begins to creep up the sides.
  • Lift the blender slightly to blend through.
  • Taste for seasoning. Store in fridge till needed.

Notes

 

 

* Note: This recipe contains raw egg yolk, dip the egg in boiling water before opening as salmonella contamination is usually on the shell. Know your source of eggs and proceed at your own discretion.

 

Keywords: Mason Jar mayonnaise

Print

Honey Mustard Dipping Sauce with Fresh Mayonnaise

An update on classic honey mustard sauce, with wholegrain mustard and fresh mayo

  • Author: Carol Green
  • Prep Time: 10
  • Total Time: 10

Ingredients

  • 1          cup Mayonnaise
  • ¼         cup Sour Cream
  • 2          tablespoons Chipotle Chilis, canned, with sauce
  • 1          tablespoon fresh Lime Juice
  •             Pinch of salt

Instructions

  • Blend all ingredients well together and serve

 

 

Print

Spicy Chipotle Dipping Sauce with Fresh Mayonnaise

Just the right hit of spice from the smokey chipotle, a delightful sauce

  • Author: Carol Green

Ingredients

  • 1          cup Mayonnaise
  • ¼         cup Sour Cream
  • 2          tablespoons Chipotle Chilis, canned, with sauce
  • 1          tablespoon fresh Lime Juice
  •             Pinch of salt

Instructions

  • Blend all ingredients well together and serve

The Real Deal on ‘Grass Fed’ Beef; a Visit to Proffitt Family Cattle Company

 

 

‘Grass Fed Beef’; it’s a familiar term to those who like to seek out great ingredients to cook with and eludes to a preferred type of beef.

Take a stroll through the grocery store, the packages labelled ‘grass fed’ usually carry a heftier price tag than the conventional beef, so one would naturally assume a superior taste?

Sadly, I find I am often disappointed by grass fed beef, finding it either too lean and tough, or just simply tasteless.

A different breed

And then I heard the rumblings in my culinary circles of a North Carolina farm raising truly grass-fed beef that tastes amazing!  On a beautiful cold, crisp sunny day I took a trip out to Proffitt Family Cattle Company  in King’s Mountain, NC to see what the fuss is all about.

Shelley Proffitt, cattle rancher and seriously impressive lady enlightened me to the real facts surrounding ‘grass fed’ beef. One would assume the term ‘grass fed’ applies to cattle raised exclusively munching on green pastures, but in most cases that’s far from the truth.

In 2016 the US Department of Agriculture  announced it was dropping the official term ‘grass fed’, claiming they are unable to monitor if the ‘grass fed’ beef claims are in fact true, leaving the label open to misinterpretation.

Raising cattle exclusively on grass and hay can present a challenge simply get enough nutrition for the animal, it entails year round maintenance of pastures and having plenty of hay available for the winter months. To many ranchers, given the work entailed, the herd are most often grain finished for the last month or two.

The slack in label claims  means that operations can raise their cattle on grass for a portion of the time, fatten them up with grain, and still claim the ‘grass fed’ label!

So why does it matter?

Truly grass-fed beef has a very different nutrition profile over grain fed or finished beef. Grass feeding improves the quality of beef, it typically contains two to four times more anti- inflammatory omega 3  fats, vitamin E, beta-carotene, and CLA (a beneficial fatty acid named conjugated linoleic acid) as compared to conventionally raised beef.

By comparison, beef that is grain fed, or even only grain finished for the last thirty days, has a much higher ratio of pro inflammatory omega-6 fats.  Organic beef that is grain fed may be free of antibiotics and hormones, however the beneficial fatty acid profile cannot match that of exclusively grass-fed beef.

A worst-case scenario is conventional feed lot raised beef which can be fed a diet of grains, soy, industrial food by produce and even candy, and administered antibiotics and growth hormones on top of that; inflammatory food to say the least, and not a food I recommend.

On this gorgeous day, we took a ride out to the pastures on Proffitt Farm  to see the herd of Aberdeen Angus cattle. Healthy looking cattle looked lazily over at us, munching on a surprisingly green pasture, given this was mid-January.

Shelley points out the Proffitt beef is not lean as most grass fed beef is, rather the beef is richly marbled, and flavorful! This is achieved by constantly rotating the herd to different pastures, allowing the grass to recover faster and offering the herd a delectable buffet of fresh grasses. Only in the last winter months when the grass is dormant do they need to supplement with hay, which was harvested in the summer months.

A pink salt and ground kelp blend sparkles in the feeding trough, as a nutritional therapist I can appreciate the importance of a healthy mineral profile in the diet, the ultimate cow gourmet mineral supplement!

Growing up on a farm in South Africa, I have a special affinity for local farmers making the effort to grow food the right way, as close to nature as possible, and free of unnecessary chemical fly sprays, de-wromers or feeds.

Proffitt Family Farm is indeed a unicorn, a certified organic and grass-fed operation, which is no easy feat!

I love the Shelly’s line, they are committed to be “legitimate and true to what being organic is” You can listen to her talk about the hoops they jump through to maintain organic certification here.

I left that day with a new appreciation of what it takes to be an organic and 100% grass fed cattle ranch, and several packs of the Proffitt Farm beef, to prepare for my live cooking segment on the WCNC Charlotte Today Show.

Oh the taste!!

Now I have worked with a lot of grass-fed beef in my culinary career, and I have to say the Proffitt Farm grass fed beef lived up to all the hype. Flavorful, tender, just delicious!

Proffitt Farms  beef is available on Saturdays from the Charlotte Regional Farmers Market  and from the farm  visit the website for farm store days.

 

You can find details on the recipe I prepared Grass Fed Beef Pot Pie Provencal with Gluten Free Topping  and the video link on the blog.

Enjoy!

 

Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

Gloomy long winter days make me really homesick for sunny South Africa!

I had a hankering for a dish Mom would prepare for us when we where kids, a deep dish pot pie, with a wonderful cake-y topping, yum! Of course I converted the topping to a gluten free version, and it came out pretty good! A little more biscuit like, with a delectable soft inside.

Now let’s talk about the beef (cue angels singing), for this recipe I had the pleasure of using organic grass fed beef from Proffitt Family Cattle Company in King’s Mountain, NC. I’d heard the rumblings about this amazing, rich, flavorful beef, and oh boy! It did not disappoint!

Grass fed beef is typically pretty lean, not so with the beef from Proffitt Farm ; you can read all about the farming methods to achieve this in my blog post here.

My take on a classic French ‘daube’ or stew has a Provencal twist, with classic Herbes de Provence and sundried tomato pesto, a nod to my time spent at culinary school in Lyon, France!

I prepared this recipe live on the NBC Charlotte Today Show , always fun, if not a little nerve wracking to be cooking live !

I hope you enjoy this great recipe,

Chef Carol

Print

Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

Gloomy long winter days call for hearty, warming food. My take on a classic French ‘daube’ or stew is a delicious, healthy family friendly dish, topped with a soft, gluten free crust.

  • Author: Carol Green

Ingredients

  • 3 pounds Grass Fed Beef Chuck Roast, cut into 2-inch cubes
  • 4 tablespoons Ghee or Olive Oil
  • 1 large Yellow Onion, finely diced
  • ½ Fennel Bulb, finely diced
  • 4 cloves Garlic, minced
  • 4 medium Carrots, peeled and cut into large dice
  • 4 large Parsnips, peeled and cut into large dice
  • 2 cups Crushed Tomatoes
  • 1/4 cup Sundried Tomato Tapenade
  • 1 cup Red Wine
  • 4 cups Beef Stock
  • 2 tablespoons Gluten Free Flour blend
  • 1 tablespoon Herbs’ de Provence
  • Salt and Fresh Ground Pepper, to taste
  • 8 oz Spinach, washed, trimmed and rough chopped
  • 1/2 cup fresh basil leaves, chiffonade cut.

Instructions

Cooking Directions

  • Preheat oven to 350 degrees
  • Pat beef dry with paper towels, (it will not brown well if it is damp), season with salt and pepper.
  • Heat a large Dutch oven over medium high heat, add a little oil, add the meat in a single layer without crowding the pan, and sauté until nicely browned on all sides.
  • Remove from the pan and work in batches browning the rest of the meat.
  • Add a little more ghee and sauté the rest of the onion, fennel and garlic until softened and caramelized.
  • Add the carrots and parsnips, add the meat back to the pan.
  • Add the red wine, allow heat through
  • In a large jug or bowl, whisk the flour into the broth, and add to the pan.
  • Add the tomato paste, sundried tomatoes and herbs de Provence. Bring to a simmer on top of the stove.
  • Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 2 to 3 hours, until meat is fork tender.
  • Stir in the basil chiffonade and spinach, taste for seasoning.
  • Ladle the stew in individual oven proof casserole dishes, or one large dish.
  • Place back in the oven for 10 minutes to heat the dishes.
  • Top with Soft Gluten Free Pot Pie Topping, bake at 400F for 25 to 35 minutes.

Notes

  •  I love the result from slow cooking food in a dutch oven, however this dish can also be prepared in a slow cooker or adapted for the Instapot, adapt accordingly.
  • Make sure the beef is not icy cold when you cook with it, and pat the beef dry well, this will ensure it browns ad does not poach.
  • This recipe can be prepared in individual servings or one big family style dish, adjust cooking time accordingly.
Print

Soft Gluten Free Pot Pie Topping

Living gluten free does not mean deprivation from delicious pie toppings! This easy recipe yields a soft biscuit-y topping that can be adapted for many recipes.

 

  • Author: Carol Green

Ingredients

  • 2 cups Gluten Free Flour Blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Herbes de Provence
  • ½ teaspoon Dry Mustard Powder
  • 12 Tablespoons (1 ½ sticks) Butter, cold
  • 2 Eggs, beaten
  • 1 cup Milk

Instructions

  • Whisk together the dry ingredients and cut the butter into the flour with a pastry cutter or your fingertips until it resembles fine breadcrumbs.
  • Whisk together the egg and milk, and blend with the flour mixture, until a soft dough is formed.
  • Drop spoonful’s on to the hot stew and bake at 400 F for 30 minutes or until done, depending on size of the dish.

Notes

  • This recipe can be prepared as individual servings or one big family style dish, adjust cooking time accordingly.
  • I used King Arthur Gluten Free Flour Blend, different brands may have more, or less moisture, adjust until a soft, biscuit spoonable dough is achieved.
Taste of Healing Poster Ann Wigmore Quote

Taste of Healing Poster Ann Wigmore Quote

THE RESULTS ARE TYPICAL!

I just had to share, this really made my day!

These are the results from my clients 6 week check in appointment, and I am SO happy!!

Seeing such amazing results from a client is the best part of my job!

As a measure of symptom burden, a tool I use in practice is the Nutri-Q questionnaire, a great place to start, (and quick for the client to fill out).

These results are pretty typical of  someone resolved to improve their health!

The best part is retaking the questionnaire to track progress, and after ONLY 6 WEEKS this was the result for my client!!

 

Symptom Burden Graph

This is a testament to the bio individual  Clean 15 Detox Program! Based on delicious whole foods, a program to nourish and heal.

The Taste of Healing motto is ‘Healing Never Tasted So Good’; we believe that food to help you heal should look as amazing as it tastes.

The power of the plate, I always say, you cannot supplement your way out of a bad diet!

This is what my client had to say:

‘I feel so much better after my 15-day detox and changing my eating habits. I am learning lessons that will stick with for the rest of my life.

Carol is amazing…all the recipes and protocols she customized for me are getting me closer to a healthy more vibrant person.

The recipes are amazing …the info provided timely and a great resource. Carol provides plenty of support and encouragement.

I would highly recommend Carol services to anyone …even if you think you are in good health.”

Denise C.

Nutritional balancing is all about ‘peeling the layers of the onion’, making health changes at a sustainable pace.

Perhaps the Clean 15 Detox is not the right fit for you, it’s all about bio-individual assessment.

Are you ready to reveal your healthier, vibrant self?

Chef Carol Green at the market

To support you on your wellness journey I offer a life changing Three Month Coaching program.

At Taste of Healing your program is tailored to YOU, getting to the root of health issues and helping you be your most energetic self.

Why three months?

Healing is a journey, and not an overnight process. There is so much information to share, and most of you have busy, busy schedules.

We’ll structure the program to suit your schedule, delve into your health history, analyze lab work and compile your bio-individual blueprint. My role is as your coach, cheerleader, wellness educator and accountability partner.

It’s that time of year when your inbox is just loaded with emails for all sorts of health offers promising a miraculous makeover!

We focus on sustainable change, and a protocol that works for your lifestyle.

My wish is that at the end of the three months you’ve gained knowledge and skills to put you on the right healing path and enjoy measurable health improvements!

Are you ready to jump on board?

Click this button below to schedule a complimentary 30-minute call with me!

Mention code JANUARY to receive 10% off your package!

Schedule Appointment

Taste of Healing Poster Ann Wigmore Quote

Taste of Healing Poster Ann Wigmore Quote

THE RESULTS ARE TYPICAL!

I just had to share, this really made my day!

These are the results from my clients 6 week check in appointment, and I am SO happy!!

Seeing such amazing results from a client is the best part of my job!

As a measure of symptom burden, a tool I use in practice is the Nutri-Q questionnaire, a great place to start, (and quick for the client to fill out).

These results are pretty typical of  someone resolved to improve their health!

The best part is retaking the questionnaire to track progress, and after ONLY 6 WEEKS this was the result for my client!!

 

Symptom Burden Graph

This is a testament to the bio individual  Clean 15 Detox Program! Based on delicious whole foods, a program to nourish and heal.

The Taste of Healing motto is ‘Healing Never Tasted So Good’; we believe that food to help you heal should look as amazing as it tastes.

The power of the plate, I always say, you cannot supplement your way out of a bad diet!

This is what my client had to say:

‘I feel so much better after my 15-day detox and changing my eating habits. I am learning lessons that will stick with for the rest of my life.

Carol is amazing…all the recipes and protocols she customized for me are getting me closer to a healthy more vibrant person.

The recipes are amazing …the info provided timely and a great resource. Carol provides plenty of support and encouragement.

I would highly recommend Carol services to anyone …even if you think you are in good health.”

Denise C.

Nutritional balancing is all about ‘peeling the layers of the onion’, making health changes at a sustainable pace.

Perhaps the Clean 15 Detox is not the right fit for you, it’s all about bio-individual assessment.

Are you ready to reveal your healthier, vibrant self?

Chef Carol Green at the market

To support you on your wellness journey I offer a life changing Three Month Coaching program.

At Taste of Healing your program is tailored to YOU, getting to the root of health issues and helping you be your most energetic self.

Why three months?

Healing is a journey, and not an overnight process. There is so much information to share, and most of you have busy, busy schedules.

We’ll structure the program to suit your schedule, delve into your health history, analyze lab work and compile your bio-individual blueprint. My role is as your coach, cheerleader, wellness educator and accountability partner.

It’s that time of year when your inbox is just loaded with emails for all sorts of health offers promising a miraculous makeover!

We focus on sustainable change, and a protocol that works for your lifestyle.

My wish is that at the end of the three months you’ve gained knowledge and skills to put you on the right healing path and enjoy measurable health improvements!

Are you ready to jump on board?

Click this button below to schedule a complimentary 30-minute call with me!

Mention code JANUARY to receive 10% off your package!

Schedule Appointment