The Secret Bedtime Drink For People Who Need Better Sleep

In a world where more people are turning to Ambien, benzos, Nyquil and Melatonin, a whole food solution for sleep and health may not be the first choice.  As a Functional Nutrition & Lifestyle Practitioner, whole foods and natural options are my go-to’s.  If a good night’s sleep is a challenge for you, join me and learn about the secret bedtime drink for people who need better sleep.

 

Turmeric is one of the most researched plants on the planet. Over 8000 scientific studies explore and confirm turmeric’s medicinal properties for everything from depression and diabetes, to inflammation and blood pressure regulation, to liver detoxification and immune system support! 

 

This is an ingredient that you definitely want to have on hand. The good news: turmeric is affordable and available, has a neutral taste and is easy to incorporate into your daily routine.  Hint: it’s the star of our bedtime elixir recipe!

 

Traditionally, turmeric is used in teas, curries, broths and herbal supplements. Those are great ways to get turmeric into play and as a healthy foodie, you are probably familiar with adding turmeric to a meal. 

 

Here’s my truth:

I’ve had a relationship with turmeric for years. It’s been in my soups and stews, tossed in with my potatoes and pasta sauces and even creatively added into my morning smoothies. As a student of Ayurveda, I learned that daily use of turmeric could have a profoundly positive impact on my health… so we’ve been in a hot little relationship ever since!  

 

Turmeric tea sipped throughout the day is a go-to if I’m feeling bloated or at all inflamed; I simply slice a piece of turmeric root and a piece of ginger, grate them and add them to a pot with water — simmer, steep and sip. 

 

But overall, incorporating turmeric into my nighttime routine has been magical. Here’s the thing I especially want you to try because you deserve something magical, too!  

 

Turmeric And Coconut Milk Bedtime Elixir

Servings: 4

Turmeric-infused coconut milk is delicious and warming. Try this ancient elixir before bed to improve digestion, calm the nervous system and prepare for restful sleep. Best results will be seen over time as the ingredients in the elixir work to repair and replenish your body.

Ingredients:

  • 4 cups coconut milk
  • 2 tsp powdered turmeric or 2 tbsp peeled, fresh turmeric 
  • 2 tsp powdered ginger or 2 tbsp peeled, fresh ginger
  • ¼ tsp ground nutmeg
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup, raw honey OR a squirt of liquid stevia
  • 12 peppercorns, gently crushed

Directions:

  • Combine everything except the coconut oil into a saucepan and bring to a simmer. 
  • Let the mixture bubble gently for about 5 minutes, then shut off the heat.  
  • After about 5 minutes of cooling, strain the mixture through a few layers of cheesecloth or a very fine strainer if you prefer a smoother texture.
  • Stir in the coconut oil.
  • Taste and add maple syrup, honey or stevia if desired! 

 

The Amazing Benefits and WHY You Should Consider This Turmeric Coconut Bedtime Elixir:

  • Coconut Milk And Coconut Oil – The fiber and fat content of coconut are what help coax sound sleep by how each support balanced blood sugar.
  • Ginger Natural anti-inflammatory that can help relieve symptoms of arthritis, bursitis and other musculoskeletal issues; particularly calming for the digestive tract. For sleep, it’s the melatonin present in ginger that seals the deal!
  • NutmegActs as a natural relaxant in small doses.
  • Black PepperThe piperine in black pepper enhances the absorption of turmeric. It also contains essential nutrients, including manganese, iron and vitamin K and is commonly used to calm digestive issues.

 

Bonus Tip –

Some golden milk recipes include cinnamon. As a Functional Nutritionist, I encourage you to skip cinnamon at bedtime. Why? Because cinnamon is more of a stimulant. Traditional aromatherapy uses cassia and cinnamon oil to promote alertness and while the scent is warm and comforting, the actual spice helps light up your digestive fire. So, save cinnamon for the morning cup!

 

Sources:

http://www.drweil.com/drw/u/ART03511/Dr-Weil-Anti-Inflammatory-Golden-Milk.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78

10 Things to Keep in Your Pantry if You Want to Make Healthy Meals Fast

The better your kitchen is stocked, the more choices you will have at dinnertime. Here is a list of 10 things to keep in your pantry if you want to make healthy meals fast.  Most are shelf-stable, but a few require refrigeration.

10 Things to Keep in Your Pantry if You Want to Make Healthy Meals Fast

  1. Canned or aseptic pack beans: versatile and convenient. Beans like chickpeas, kidney, cannellini and black beans add protein and nutrients to salads, pastas, quinoa or rice dishes and soups. Puree them to make dressings, sauces, and dips. For veggie burgers, mix with cooked rice or quinoa, mushrooms, sunflower seeds, or nuts.  Mash, shape and bake until crisp on the edges.  The recipe here is one of my favorites – if you try it, post a picture to Facebook or Instagram and tag me!
  2. Bottled/Jarred pasta sauce: great for a quick and easy pasta meal (avoid hidden sugar by reading labels!) To make sauces taste fresh, sauté minced garlic in olive oil, add the sauce and simmer. Season with dried herbs like cumin, smoked paprika and cayenne. Top with fresh basil.  A splash of wine can deepen flavor further.
  3. Quick-cooking grains and pastas: rice noodles, kelp noodles, konjac noodles, quinoa, pre-cooked brown rice, chickpea pasta, soba (buckwheat) noodles. Toss with olive oil or sauce.  Cold noodle salads with peanut sauce, sliced veggies, and torn basil.  Add to broth with a baby spinach for a quick soup.
  4. Oats: Blend oats with water to make creamy oat milk.  Mix with an equal amount of water before bed and you will have breakfast ready to go. Roll oats with nut butter and hemp seeds to form snack balls.
  5. Cooked polenta: available in a log shape that you can open and slice. Great topped with marinara sauce, chili or sautéed greens and veggies.  Polenta can be cut into crouton shapes, baked until crispy and used as a crunchy topper for salads and soups!
  6. Hemp hearts: Neutral, almost nutty tasting plant protein with healthy omega-3 fats and micronutrients. Blend with water for hemp milk or a smoothie base.  Make dips and dressings by blending with a little water until smooth.  Season with salt, pepper, and herbs for a variety of flavors!  Sprinkle on salads.  Mix with herbs and sprinkle on pasta for a cheese alternative.
  7. Boxed coconut milk: I love boxed coconut milk for a couple of reasons.  First, it is easy to separate the coconut cream from the coconut water.  Coconut cream makes a quick dessert topping sweetened with a little stevia or maple syrup.  Make a yogurt substitute by mixing coconut cream with a squeeze of lemon juice and the contents of a probiotic capsule.  The versatility does not stop there.  Coconut milk can be blended with any fruit you have on hand to make a simple smoothie.  It is a great addition to a lemony broth for noodles; just add a sprinkle of chili pepper for a Thai inspired noodle dish!  Add curry powder and a bit of plain tomato sauce for a delightful curry sauce that you will want to lick off the spoon! (The brand I linked is my favorite – no additives or preservatives.)
  8. Coconut wraps: A shelf-stable pantry alternative to tortillas. Make burritos, fajitas, and quesadillas.  Use them for wrap sandwiches, layered casseroles, or super thin and crispy pizzas.
  9. Jarred artichoke hearts: These tender veggies have great flavor and can elevate a dish from familiar to fancy!  Drain, rinse, and eat.  Add them to pasta, salads, or toss with beans to make a simple meal.
  10. Nuts: Walnuts, pistachios, almonds, pecans, cashews… Add these to salads. Blend with beans for a creamy dip or dressing.  Chop fine and add to veggie burger mix for better texture.  Make nut milk.  Blend with broth and white beans for a creamy soup.  Chop and mix with minced mushrooms, onion, and taco seasoning for an easy raw taco “meat.”

 

Build Your Pantry

Take the stress out of mealtime.  Start building your pantry.  Adding shelf-stable items that are versatile can make mealtime a breeze.  It is also a comfort to have staples on hand that are not only nourishing but also tasty.  Start with these 10 things to keep in your pantry if you want to make healthy meals fast.  Check back for the next blog in this series that will share fridge and freezer basics.

 

Get More Great Tips AND Recipes

I love helping to take the stress out of mealtimes!  If you have not already, signup for my mailing list below to get exclusive recipes and more simple strategies like this list of pantry staples.  I want to help you use nutrition to support and improve your health.  We are in this together!

 

 

 

 

 

 

Eat These Herbs to Improve Your Digestion

Gas and bloating is no fun.  But, it is one of the most common digestive issues.  Pressure, abdominal pain and uncomfortable changes in the waistline are not only annoying, but also indicative of digestive imbalance. One simple solution is herbs!  The good news is that if you eat these herbs to improve your digestion, gas and bloating won’t be a problem anymore!

While gas can form anywhere in the digestive tract, it largely results from bacterial action/fermentation in the large intestine.

When undigested foods make their way through the digestive tract, microbes there break them down and gases are sometimes released.  Carbohydrates and legumes tend to produce more gas as a byproduct of digestion.

Certain herbs can stimulate the secretion of digestive juices that assist the body in digestion and can help to alleviate gas.

bunch of parsley and fennel fronds

PARSLEY & MINT FAMILY HERBS

The parsley family of herbs (fennel, cumin, dill, coriander, anise, and caraway) and the mint family of herbs (peppermint, spearmint) are renowned for suppressing and relieving gas. Studies have shown that the essential oils in these plants are carminative (relieve flatulence), support the stomach and gallbladder to secrete digestive juices, are antiseptic and also help relieve spasms (spasmolytic).

A 2016 study found that anethole, a major constituent in fennel seed, restored delayed gastric emptying. In another trial, 95 percent of study participants taking an herbal mixture containing fennel, as well as dandelion, St. John’s wort, lemon balm, and calendula, experienced complete relief of colitis symptoms, including abdominal pain and cramping, within two weeks.

To use: Enjoy fennel or any of these parsley family seeds, by taking them in capsules, tablets, or tinctures; you can chew the whole seeds, use the leaves as part of your meals or prepare them as tea.  This gorgeous salad features thinly sliced fennel bulb and fennel seeds.  Give it a try!

ginger root and sliced ginger root

GINGER

Ginger root is a warming herb that is a traditional remedy for nausea, gas and bowel issues. This herb is useful for reducing gut spasms, neutralizing toxins in the GI tract, and boosting digestive juice secretion, including bile and saliva. Studies show that ginger enhances fat digestion by stimulating bile and pancreatic lipase enzymes.

To use: Preparing ginger as a tea and drinking it after a large meal to ease discomfort is not only flavorful, but also fragrant! For bloating, drinking ginger tea three times a day, or as much as needed to ease bloating is what many digestive experts advise. Ginger can be eaten raw and used as a flavoring for sauces, broths, dressings, etc.  Pickled ginger is a deliciously spicy treat that is a great addition to any Buddha bowl or salad!

black pepper ground and peppercorns

BLACK PEPPER

Perhaps the easiest herb to add to a meal, black pepper is one that you likely have in your cabinet or on your table right now!  The main active constituent of black pepper, Piperine, is known for increasing bioavailability and absorption of nutrients. It is commonly paired with other herbs in herbal supplements to increase absorption.  Piperine works in part by increasing intestinal motility, which in tern can help reduce gas.

Try: Adding cracked black pepper to your food.  Add cracked peppercorns to boiling water to make a spicy tea (with ginger it is a bit more palatable!).  Another option is to use capsules that contain piperine or black pepper extract.

 

Are gas and bloating an issue for you?  Does your digestion impact your life?  Ever find yourself unsure about participating in an activity or an outing because you don’t know if a bathroom will be available?  Are your clothes uncomfortable or tight after meals?  Is flatulence a problem?

Guess what?  You’re not alone!  These are among the most common concerns that I hear from patients.  Let’s get you feeling more comfortable.  Click here and schedule a FREE discovery call.  We’ll take 15 minutes together, talk about your needs and I’ll let you know how I can help.

5 Secrets to Creamy Coconut Milk Yogurt

Why am I sharing my 5 secrets to creamy coconut milk yogurt?  Don’t all plant-based foodies dream of creamy non-dairy yogurt?  I don’t know — but I can say that finding a delicious, healthy dairy free yogurt is something I’ve been engaged in for many years. Now, you name the brand and I’ve likely tried it! Unfortunately, great tasting dairy free yogurts usually have a couple of problems… they are:

  1. filled with sugar
  2. incredibly expensive and/or
  3. hard to find

Making delicious, nutritious DIY dairy-free yogurt tested my skills as a recipe developer! I made tasty yogurt that was super runny… thick yogurt that lacked taste or has a weird texture… and everything in between!  Nothing goes to waste, because — smoothies, lol!  Smoothies are a great place for DIY yogurt fails to be utilized!  But, I’m going to save you time and trials with my 6 secrets to fail proof creamy coconut milk yogurt (5 in the list below and a BONUS in the Notes!)

The Secrets to Success

  1. Use full fat coconut milk.  Aryo-D Coconut milk is what’s worked best for me.  You can purchase it on Amazon https://amzn.to/30z9glN 
  2. Use a starter that is designed for non-dairy milks.  I tried several, but settled on one which has a small amount of rice starch that acts as a thickening agent.  Non-dairy milks lack the protein structure to develop the same texture as dairy milk.  A small amount of thickening agent really helps, and while you can add this separately, I find it more efficient and cost effective to just buy an all in one starter.  If you have a corn allergy, please note that most non-dairy starters use corn starch as their thickener.  My favorite, and the one you can grab at this link on Amazon, uses rice instead of corn.  https://amzn.to/3cVKaQy
  3. Feed the bacteria!  A little maple syrup is just the right thing to feed your starter and help the bacteria flourish.  Dairy milk has an abundance of lactose that bacteria uses to fuel growth.  Non-dairy milks lack the simple sugars, so just a touch of maple syrup is key.  You may wonder about adding honey.  I advise against it simply because honey is beautifully antibacterial and actually prevents the culture from growing well.  If you like the flavor of honey, hold off and use it as a drizzle once your culture is ready!
  4. Be consistent.  Temperature fluctuations will stall the growth of your culture and in some cases, really make the process miss.  A crock pot, dehydrator, Instant Pot or yogurt maker will offer you a consistent, warm environment for the culture to develop!
  5. Be patient.  Unlike dairy yogurt that seems to set up in a few hours, non-dairy cultures require more time.  In my trials, I tested at 4 hour intervals and found that my preferred texture is developed at the 30-36 hour mark.  If you prefer a looser yogurt, try a spoon after 24 hours and see where things are at!

Sarah’s Creamy Coconut Yogurt Recipe

32oz Aryo d coconut milk or Aryo-D Coconut Cream

1 sachet Country Trading Co. Non-dairy starter OR 4 Bio Kult probiotic caps (opened – you want the powder, not the capsule!)

1 Tablespoon maple syrup (the real stuff, not a sugar syrup maple flavored substitute)

  1. Whisk everything together and pour into 3 clean quart mason jars.
  2. Place these onto a trivet in your instant pot.
  3. Cover and hit the button for your yogurt setting; use the plus button to adjust the incubation time.
  4. You need at least 8 hours but can go 24-36 hours for thicker yogurt!
  5. After incubating, remove your jars. Cover them and place them in the fridge.

Your non-dairy yogurt will get thicker by the day.

 

NOTES

  • The Aryo-D coconut cream makes a naturally thicker and creamier end product and does fine with Bio Kult instead of the non-dairy starter.  If you prefer to make your yogurt with any added thickener, this is definitely the way to go!  Also, Bio Kult capsules are economical and can be used as your daily probiotic.
  • For Greek style yogurt, I’ve got one final secret for you… When you’re whisking in your starter or probiotic powder, also mix in 1/3 cup Laird Superfood Creamer powder!  I have the best results when I blend 1 cup coconut milk with the creamer in my Vitamix and then whisk that back into the rest of the coconut milk.  The creamer is powdered coconut milk and, just like those dairy recipes that call for powdered milk to make them thicker, we’re calling on coconut milk powder to work a little more magic here.

Six Tips to Keep You Safe and Savvy in the Kitch

Six Tips to Keep You Safe and Savvy in the Kitch

When you think about kitchen safety, your mind may jump to burns and cuts, and while those certainly are serious, I want to share some insights that will help keep you safe.  Prep, storage and surfaces are as important to kitchen safety as knowing how to work around flames.  So… let’s dig into my top 6 tips for kitchen safety:

My Top 6 Kitchen Safety Tips

1. Clean Up
Ensure your foods and surfaces are free of germs, pesticides & toxic chemicals by using natural cleaning products.  Bacteria and viruses can live on surfaces for a surprisingly long time: Research shows that Salmonella and Campylobacter survive for short periods of around 1 to 4 hours on hard surfaces or fabrics. Norovirus and C. difficile, however, can survive for much longer. In one study, C. difficile was shown to survive for 5 months. Norovirus can survive for days or weeks on hard surfaces!  

Washing fruits and veggies before you eat them not only takes care of surface dirt and dust, but can safely wash away many germs too. Unfortunately, things like E.Coli cannot be washed away.   Dr. Robert Brackett, the Director of the Institute for Food Safety and Health at the Illinois Institute of Technology explains, “once the bacteria have attached themselves to the surface of a vegetable, they become much harder to kill.”  When bacteria attach to a surface, they produce a substance called “biofilm,” which encases the bacteria in a sort of shell and helps them stick to whatever they’ve latched onto. Biofilm keeps the bacteria from being washed away and also protects them from chemicals that could kill them.  In other words, adding a few drops of bleach to the water you use to wash vegetables will kill any bacteria in the water but won’t do much to the bacteria on the vegetables.

E. coli doesn’t just sit around on the surface of vegetables, either. The bacteria can also penetrate into the interior tissues of the plant, where nothing can reach them. 

So, the bottom line is that you can and should wash your produce… but there are some things that even washing won’t fix.  Good growing practices, transportation and storage all help. 

Hand washing is also key to safe and healthy cooking!  Washing with soap and water for 15-30 seconds should remove 90-100% of any bacteria and dirt on your hands.  Be sure to lather up AND use a rubbing/scrubbing motion on your palms, top of your hand, between fingers and under your finger nails.  The physical action of washing is as necessary as the soap, so think of good hand washing as a coordinated effort between soap and action!  In a pinch, an alcohol-based hand sanitizer can help you kill pathogens on your skin… but hand washing is always preferred!

As far as surfaces and produce, this is what I do:

  • I like this spray for counters but I also make my own counter cleaner with raw apple cider vinegar and hydrogen peroxide.
  • I use this wash to get my produce clean and free of waxes and pesticides. I rinse with this or soak hard-skinned fruits & vegetables in a bowl of cool water to which I’ve added a splash of raw apple cider vinegar and some baking soda.

 

2. Choose Safe Materials
Cutting boards come in various materials and in many cute shapes and sizes.  Use the wrong material, though, and you risk getting sick.  Therefore, let’s talk about what materials make for safe cutting boards.  BPA free plastics are one option, and there are companies that make cute colored ones that are popular.  I prefer tempered glass and while some people may wonder about durability, I’ll tell ya that my favorite board was a wedding gift almost 22 years ago!  Go glass, I say!  It’s eco-friendly to boot!  Wood is my second choice.  Bamboo is a renewable and sustainable option.  I like olive wood and maple boards too for veggies, fruits, nuts and grains.

 

  • When prepping raw meats or fish, it’s important to use a non-porous cutting board.  This is the non-porous board I use in my kitchen.
  • Wood boards are great for preparing veggies, fruits, nuts and grains.  I love this board!

3. Respect Raw

Raw, whole foods should be a part of every healthy diet.  With a little know-how, you can ensure that what you’re eating is as safe and healthy as it can be!

Raw veggies:
According to the Virginia Cooperative Extension, “Once microorganisms contaminate fresh produce, they are difficult to wash off. Therefore, it is important to prevent contamination in the first place! Washing (with clean running water) can reduce the number of bacteria on produce by 99 percent; however, this does not guarantee that no pathogens are present. Pathogens, even at low numbers, can still cause illness. Using proper temperature control and cleaning and sanitation practices can reduce your risk of foodborne illness.” (source: https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-234/FST-234-PDF.pdf)

 

Raw meats and seafood:
Meat and seafood should be wrapped separately and transported home from the market in it’s own bag. Once home, keep one shelf or one set of storage containers specifically for your raw meats and seafood.  While I am plant-based, my family enjoys some animal protein, so I am careful to follow this rule — lots of fresh veggies, greens and fruits go through our fridge so I need to be sure that it’s a safe, clean environment.

General rules:

  • Do not wash produce until you are ready to eat it.  Washing and then refrigerating adds moisture that can cause the produce to rot or harbor bacteria.
     
  • Refrigerate perishable produce (such as strawberries, leafy greens, precut and ready-to-eat bagged produce, etc.) in a clean refrigerator at 41 F or below to maintain quality and safety.

     

  • Discard produce if it has not been refrigerated within four hours after cutting, peeling, or
    cooking.

     

  • Store raw produce on shelves or in bins above meats, poultry, and seafood to reduce the risk of cross-contamination from dripping juices.

     

  • To maintain freshness and quality, place your produce in perforated bags when refrigerating.  These cotton mesh ones are what I use (they wash beautifully and last!)

     

  • Store produce that does not require refrigeration on a clean countertop or in a cupboard or pantry out of direct sunlight.  Farmer’s Almanac created a list of foods that don’t need to be in the fridge — read it here.

     

  • Separate the produce that releases ethylene gas during ripening (such as apples, pears, bananas, and mangoes) from other produce to extend its shelf life by preventing premature spoilage. This can be done by placing it in a separate refrigerator bin or by storing those fruits in “green bags” or “green bins” like these…

Tip:  I bring a cooler that has a couple of big frozen ice packs in it when I go to the market in the summer.  Makes it easy to store perishable foods for the trip home while keeping them cold.

4. Take Care of Leftovers

  • Refrigerate or Freeze Leftovers Promptly — to reduce the chance of bacteria growing, get your leftovers into the fridge or freezer within two hours of preparation (or one hour on days over 90º F). Any perishable foods sitting out at room temperature for longer than two hours should be discarded.
  • Reduce Temperature of Hot Foods Quickly — this discourages bacterial growth. To speed the cooling process, separate large quantities of leftovers into smaller containers. It is okay to place hot leftovers directly into a properly operating refrigerator, provided large quantities have been divided into shallow containers for quicker cooling. Leave hot foods partially uncovered while cooling, and then cover them completely once they reach 40º F or freeze.
  • Reheating — When reheating leftovers, get the internal temperature to at least 165º F before eating it. If using a microwave, stir the food periodically to help promote even reheating. Frozen leftovers can be thawed in the refrigerator for reheating later. You can also use a microwave to thaw frozen leftovers if the food will be consumed right away.
  • 3-day/3-month rule — If you haven’t eaten your refrigerated leftovers within 3 days, toss them.  For frozen leftovers, 3 months is the general rule of thumb.

5. Stay Sharp!

When my dad was teaching me how to cook, one of the first lessons was knife safety and knife care.  Respect is the name of the game with a knife.  I recommend having these knives (I use the first 3 regularly, but you may want the 4th!):

1. Chef’s Knife  (8” or 10″ — or both) — this is what I use for most prep work.

2. Paring Knife  (3”) — perfect for small jobs like hulling and slicing a strawberry, or peeling an apple. It’s also a good knife to have children use when they first start learning to work with knives – it allows their little hands to have more control.

This set of 4 utility paring knives will fast become your favorite in the kitchen!

3. Long Serrated Bread Knife — um… perfect for slicing bread… and exceptional for slicing tomatoes!  This one is light-weight and durable.

4. Slicing/Carving Knife (10”) — this is the one that I have but don’t use much.  If you cook meats, you will want this as it slices and carves better than the others.

 

I hope my Six Tips to Keep You Safe and Savvy in the Kitch help you enjoy season after season of safe, satisfying kitchen time. 

Healthy happens here… healthy food choices, healthy connections… it’s all self-care when you boil it down.

Now, if you’d like to enjoy some recipes to highlight the last of the fresh summer produce I’d like to offer you the opportunity to explore my favorite tasty summer dishes, cleanse your body and relax your mind with my signature Summer Cleanse.  Even though the days are not quite as hot as midsummer, the body can use the bounty of nutrition still coming from our summer gardens, Farmer’s markets and CSA’s! Let me help you take the guesswork out of health!

The Fall Detox/Whole Food Cleanse begins October 3rd and doors will be opening soon.  In the meantime, give your body the gift of summer loving with the Summer Detox —   I think it’s the perfect 7-day plan for these late Summer days!  Enjoy $30 off the Summer program in this End of Season FLASH SALE (only available until 9/18/19!)  Scoop it up for $67 for the next two weeks only! 

While you’re waiting for the Fall program to open, join me for a delicious blend of smoothies, juices, soups, salads, snacks, desserts, and other simple, satisfying, nourishing recipes.  Besides the tasty food, your digestive system will enjoy much-needed summer vacation and restoration.  You’ll release some of that BBQ bloat and the inflammation brought on by the summer ice cream stands!  You deserve to feel lighter heading into Fall.  So, join me for this fabulous week of recipes and coaching.  Let’s get together and get our glow on!

We all need a little of that!

 

Get the Summer Reset before time runs out!

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