Maple Chaga Latte

Like coffee? Want healthy alternatives to Starbucks? Want less caffeine and more immune support? This is for you!

I love making this warm drink on a chilly Autumn morning or before work as a gentle pick-me-up. Chaga has immune modulating properties, making it the perfect drink to help fight off colds & flu.

1. Boil about 4 chaga chunks for an hour in a gallon of water. Strain away the chaga pieces and store them in the freezer for future use. They can be reused around 5 times. Refrigerate any tea you don’t immediately need and it will keep for 2 days.

2. Brew a batch of fresh coffee. I like any organic fair trade brand.

3. Combine 4 oz chaga tea with 4 oz coffee in a mug.

4. Add a splash of your favorite milk (organic cow milk, almond milk, macadamia milk, etc), and three spoons of organic pure maple syrup. We use homemade syrup from our silver maples for a slight butterscotch flavor.

Enjoy!! ☕

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

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http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221

Copyright Megan Normansell 2019 All rights reserved.

Green Bean & Saffron Lamb Stew

The authentic flavors of Morocco, bursting with flavorful superfood spices! Free of gluten, dairy, soy, nuts, grains, and a long-winded story about my childhood that forces you to scroll down for eight minutes before finally arriving at the recipe. So… enjoy! 😉

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Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 lb organic lamb stew meat, cut into chunks
  • 3 garlic cloves, minced
  • ½ tsp sea salt
  • 2 tsp ground turmeric root
  • 3/4 tsp saffron threads
  • ½ tsp ground black pepper
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 3 large heirloom tomatoes, chopped with juice retained
  • 1 lb fresh green beans, cut in half
  • 1/8 cup chopped fresh mint
  • 1 lime

Instructions:

  1. In a large pot heat the olive oil over medium heat. Add the lamb, garlic, turmeric, saffron, onions, celery, salt and pepper. Cook for 10 minutes, stirring frequently.
  2. Add the tomatoes with their juice and 1 cup of water, cover and cook for 40 minutes.
  3. Add the beans and cook for another 15 minutes on medium heat.
  4. Remove the pot from the heat and stir in the mint. Cut the lime in half, and squeeze all of its juice into the pot. Stir well and serve hot.

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
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Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2019 All rights reserved. 

Organic Egg Taste Test- Which to Buy and Which to Ditch? (Round 2)

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Last year my little family of foodies did a taste test to find out which organic chicken eggs were the best quality- you can read it here Little Theo was just a speck in my tummy for the last test and isn’t old enough today to indulge with us (sorry little bean!), but I included my husband Matt along with our five year-old daughter Eliana and her questionable egg-describing adjectives again.

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We know that of all the options in the grocery store organic eggs are the best choice; an organic certification means the hens must be fed organic feed and have access to the outdoors; animal by-products and GMO crops in feed are prohibited. There can be no traces of synthetic fertilizers, pesticides or herbicides. Forced molting is not allowed, the animals cannot be caged, and the certification requires maintenance of basic animal welfare standards.

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Having access to your own home-raised organic chickens is obviously even better, but for those of us who don’t live in an area where it is legal to keep chickens, we need another option. It seems the number of organic brands is growing by the day… which to choose? But don’t fret- we are again taking all of the guesswork out of finding the best eggs and are putting our previous champion Blue Sky Family Farms up against four new contenders.

I purchased all five of the organic products at Woodman’s in Appleton, WI.  To stay consistent with what a typical mom’s shopping trip may look like, I used the very scientific method of “I just got done with work and need to grab the first eggs I see because I need to get home as soon as possible and make dinner.” All were fairly similar in appearance, each carton of eggs having slight variance in color, mottling, and size.

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When they were cracked open, we found there were some pretty noticeable differences in the color of the yolks though. Full Circle Organics had a slightly thinner shell.

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All had similar sell-by dates, were cooked at the same time in a cast iron pan at the same temperature, and were unsalted.

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Our observations were as follows:

BRAND PRICE LOCATION PACKAGE CLAIMS MATT’S REVIEW MEGAN’S REVIEW 5 YEAR OLD’S REVIEW
Farmer’s Hen House Organics

(free range)

$3.99 per dozen Kalona, IA “Amish/Mennonite farms, free range, certified humane” “A little bit of richness. Tasting fat, but not much depth. Clean with no aftertaste.” “A little big chemically? Good, but not much depth.” “Tastes like eggs.”
Farmer’s Hen House Organics

(pastured)

$4.89 per dozen Kalona, IA “Pastured, 108 sq ft per bird guaranteed, certified humane” “Definitely more flavor than the first, with the same richness.” “Rich, better than their free range version. Not complex.” “Tastes better than the last one.”
Pete &

Gerry’s

Organics

$4.99 per dozen Monroe, NH “Free range, small family farms, certified humane, vegetarian feed & outdoor forage” “Rich but less complex flavor compared to the last two. The white is very good.” “Creamy, but it feels like it should have more flavor given the texture of it.” “Mushrooms. Mushroom eggs.”
Blue Sky Family Farm Organics $5.79 per dozen Warsaw, IN “Pastured, outside 365 days a year, certified humane.” “Much more full flavor. You experience the taste across the whole of your tongue. The whites have more flavor than the others.” “Mmm. That’s really good. Rich, deep, savory.” “Buttery”
Full Circle Organics  

$4.19 per dozen

 

Skokie, IL “Feed does not contain processed animal proteins, free roaming hens” “Well-rounded flavor. The whites are better than all of the others.” “Good and rich. But with a weird flavor that sticks to my tongue.” “Bleeegh. But good.”

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What was particularly interesting to me was that of the same Farmer’s Hen House brand, you could clearly taste and see the difference in the eggs that were from pastured chickens vs the ones from free range chickens. According to the rather broad “free range” regulations the chickens must be allowed to move unrestricted without being confined, and eat a vegetarian diet. Which is odd to me, because chickens are not natural vegetarians. There is no requirement for access to pasture, they must only be allowed gravel or dirt.  Pastured chickens on the other hand, must have access to pasture and have the opportunity to eat a more healthful, natural diet for them which includes bugs, worms, and other non-vegetarian things.

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So which were the best and which failed the test?

#1- Blue Sky Family Farms  (again! our reigning champion!)

#2- Full Circle Organics ( I must note, my husband and I disagreed on this- I felt it was tied with Pete & Gerry’s)

#3- Pete & Gerry’s

#4- Farmer’s Hen House Pastured

#5- Farmer’s Hen House Free Range

So there you go! While I must say they all were good (and much better tasting than the cheap eggs) it was yet another interesting experiment. I’m rather impressed with Blue Sky Family Farm’s consistency and exceptional quality, and they are now officially our best pick out of NINE organic products. The old adage “you get what you pay for” certainly rung true yet again; Blue Sky was well-worth the extra cash, and the cheapest of the five was the only one I would never buy again. Stay tuned and follow my blog and facebook page– I’ll be sourcing more brands to taste test in the future. Which eggs would you like to see tested? Let me know!

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2019 All rights reserved. 

Flowering Miso Ramen Noodle Soup

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This is my quick and easy version of miso soup, utilizing the seasonal flavors of Wisconsin.  You can easily customize it to make it your own! This recipe is vegetarian and gluten free.

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Ingredients:

  • 7 oz of organic tofu or tempeh, cut into small cubes
  • A handful of dried wild-harvested kelp, broken into small pieces. You can also buy flaked dulse or kelp, which is available in natural food stores or on Amazon here. The kelp in my recipe was wild harvested by my husband on the beautiful coast of Cornwall.17904022_10158699659570195_12146867265582433_n17951811_10158699660110195_900942998429416303_n
  • About 48 oz of miso broth. You can make your own with something as simple as miso paste and water, but I used Kettle & Fire brand miso chicken bone broth.
  • Handful of green onions or chives, chopped
  • Handful of your favorite mushrooms, sliced. I’d suggest using whatever is in season in nature, or if you’re not a forager any grocery store mushrooms will do. I used wild oyster mushrooms. 62483073_1312413752243479_8338620546384134144_n (2)
  • 1.5 cups of fresh bean sprouts
  • 5 oz of dried brown rice or black rice ramen noodles. I used BGreen brand. You can also use some cooked whole grain brown or black rice instead.
  • A handful of wildflowers to garnish. I used Damesrocket, as it’s a common tasty invasive in Wisconsin. Violets, creeping Charlie, dandelion flowers, or any edible flowers from your woods or garden would work. Any brassica flowers are edible, so if you grow kale, radishes, etc you can use the flowers from those too! 64436626_385574508969013_500426559715278848_n

Bring your miso broth up to a boil, then add the mushrooms and kelp. After 10 minutes bring the heat down a bit and add the noodles and bean sprouts. Once the noodles have been cooked for the length of time recommended on the package (mine were about 5 minutes) turn the heat off. Now add the tofu/tempeh.

Let sit for 10 minutes, then serve in a bowl. Finish by sprinkling with the chopped green onions or chives and your flowers of choice. Enjoy!!

 

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
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http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

 

Copyright Megan Normansell 2019 All rights reserved. 

Pheasant Back Mushroom “Bacon”

One of my favorite fungi creations- pheasant back bacon. Most meat-eaters will agree it’s delicious, umami, and reminiscent of bacon, and is the only vegan “bacon” that is whole food. It’s also chock full of cancer- fighting polysaccharides.Pheasant back mushrooms are just popping up in Wisconsin so keep your eyes open! Check out Wild Food Wisconsin if you need some help with ID.Very easy to make- chop your fresh pheasant back mushroom into small bacon-bit sized pieces and pan fry in either butter or olive oil until golden brown and crispy. (I prefer butter, but if you’re vegan you’ll want to do olive oil.) Season while cooking with Himalayan salt and a sprinkle of smoked paprika and that’s it!

Put on anything you would normally put bacon bits on, or eat as is as a snack.

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

 

Copyright Megan Normansell 2019. All rights reserved. 

Wild Food ID & Helpful Books

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When it comes to wild food, proper ID is essential. The following are important guidelines that will be helpful for ensuring you can enjoy the best foods on the planet. This is an excerpt from our Wild Food Wisconsin Facebook group.

  •  Use 3-5 reliable identification methods. The books below are some that I like and recommend.
  •  Google is not an ID method. This many times results in misidentification- you’re at the mercy of incorrectly categorized photo tags and every random person on the internet with an opinion. Google can be helpful for getting a general feel for things, but still use 3-5 other ID methods on top of it. There are some good websites, however, including http://www.mushroomexpert.com, http://www.rogersmushrooms.com, http://wisflora.herbarium.wisc.edu/ , and http://www.dnr.wi.gov. Just make sure it’s legit before trusting a site.
  •  Know toxic/inedible lookalikes. For example chanterelles may look like jack o’ lantern mushrooms.
  • Use all of your senses (smell, texture, spore sprint, colors, etc). No book, picture, website, will ever teach you what mindfully handling a plant or mushroom can.
  • Learn habitats- you won’t find watercress in a desert, and you won’t chaga on a willow tree.
  • Learn when this plant/mushroom is edible, and what parts. Some plants have edible fruits but the rest of the plant is toxic, some edibles are toxic or inedible at certain points during growth, some are toxic raw but healthy cooked, etc.
  • Knowing the growing seasons can help narrow down ID. For example morels don’t fruit in fall, maitake doesn’t fruit in spring.
  • Use Wild Food Wisconsin to bounce ideas off of! When posting an ID request, please share detailed info including pics of caps/stem/undersides of mushrooms, any flowers or leaves, habitat (on a dead pine, growing in a swamp, etc), and any observations you have about it. Once you have some good ideas from members, I’d recommend referring to a couple other ID methods for confirmation.

Happy & safe foraging!

Megan & Matthew Normansell

Our ever-growing book recommendations, with links to purchase:

Native Plants of the Midwest by Alan Branhagan

Mushrooms of the Midwest by Michael Kuo

Month-by-Month Gardening in Wisconsin by Melinda Meyers

Incredible Wild Edibles by Samuel Thayer

Wildflowers of Wisconsin and the Great Lakes Region by Merel R. Black and Emmet J. Judziewicz

The Forager’s Harvest by Samuel Thayer

Nature’s Garden by Samuel Thayer

Wisconsin Medicinal Herbs by Phyllis Heitkamp

Spring Flora of Wisconsin by Norman Fassett

Trees of Wisconsin Field Guide by Stan Tekiela

 

National Audubon Society Field Guide to North American Mushrooms by National Audubon Society

Mushrooms and Other Fungi of North America by Roger Phillips

American Household Botany by Judith Sumner

Medicinal Mushrooms – A Clinical Guide by Martin Powell

Mushrooms of the Northeastern United States and Eastern Canada by Timothy J. Baroni

The Master Book of Herbalism by Paul Beyerl

Mycelium Running: How Mushrooms Can Help Save the World by Paul Stamets

A Kid’s Herb Book: For Children of All Ages by Lesley Tierra

Mushrooms: More than 70 Inspiring Recipes by Jacque Malouf

Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat by Ellen Zachos

Native American Medicinal Plants: An Ethnobotanical Dictionary by Daniel Moerman

Maple: 100 Sweet & Savory Recipes by Katie Webster

Native American Food Plants: An Ethnobotanical Dictionary by Daniel Moerman

Herbs to the Rescue- Herbal First Aid Handbook by Kurt King

National Audubon Society Field Guide to North American Wildflowers by National Audubon Society

The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature’s Ingredients by Pascal Baudar

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir by Pascal Baudar

Peterson Field Guide to Medicinal Plants and Herbs by Steven Foster and James A. Duke

Field Guide to Edible Wild Plants by Bradford Angier

Mushrooms for Health by Greg Marley

The Homebrewer’s Garden by Joe Fisher and Dennis Fisher

The Drunken Botanist by Amy Stewart

Peterson Field Guides: Edible Wild Plants by Lee Allen Peterson

Medicinal Herbs: A Beginner’s Guide by Rosemary Gladstar

Wild Garlic, Gooseberries, and Me: A Chef’s Stories and Recipes from the Land by Denis Cotter

National Wildlife Federation Field Guide to Wildflowers of North America by David M. Brandenburg

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Chanterelle Dreams and Amanita Nightmares by Greg Marley

Toxic and Hallucinogenic Mushroom Poisoning: A handbook for physicians and mushroom hunters by Gary Lincoff and D. H. Mitchel

Handbook of Poisonous and Injurious Plants Second Edition (plants only) by Lewis S. Nelson, Richard D. Shih, Michael J. Balick

Mushrooms: Poisons and Panaceas: A Handbook for Naturalists, Mycologists, and Physicians by Denis R. Benjamin

AMA Handbook of Poisonous and Injurious Plants First Edition (mushrooms and plants) by Kenneth F. Lampe, Mary Ann McCann

Mushroom Playing Cards by Paul Stamets

The Famous Mushroom Playing Cards

The Famous Tree Playing Cards

The Famous Herb Playing Cards

Minnesota, Wisconsin, and Michigan Wild Berries & Fruits Field Guide by Teresa Marrone

Food for Free by Richard Mabey

 

Others:

Mushroom Cultivation: An Illustrated Guide to Growing Your Own Mushrooms at Home by Tavis Lynch

Mushroom Word Guide: Etymology, Pronunciation, and Meanings of over 1,500 Words by Robert Hallock PhD

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2019. All rights reserved. 

This berry makes every food taste like SUGAR!

lemons

A berry that makes lemons taste like… SUGAR?!? WHAT?!? We’re all over that. Watch our little experiment below and see what happens! 🍋

You can get the product through Amazon here.

 

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

 

Copyright Megan Normansell 2018 All rights reserved. 

 

Avocado Quinoa Pilaf

This recipe is simple and easy, yet tasty and packed full of nutritious goodness. You can add any other fresh veggies from your garden or farmers market as well, such as fresh chopped kale or grape tomatoes.

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Ingredients:

2 tbsp olive oil

1 cup chopped onion

1 tsp minced garlic

2 1/2 cups quinoa, soaked and rinsed ( I used a blend of both red and white)

3 cups vegetable or chicken broth

1/2 tsp Himalayan salt

1/2 tsp porcini salt (get mine here.… handcrafted with wild Wisconsin gourmet porcini!)

1 1/2 cups tomatoes, chopped

2 tbsp chopped fresh parsley

2 tsp chopped fresh thyme

2 tbsp lemon juice

4-6 oz feta cheese, crumbled

1 ripe avocado, chopped

1/3 cup cucumber, chopped

1/3 cup bell peppers, chopped small (orange, yellow, red, and/or green)

1 can hearts of palm, sliced into rounds

 

Directions:

Heat the olive oil in a saucepan over medium heat. Add onions and garlic, and cook for 5 minutes or until translucent.

Stir in the quinoa, broth, and salt.

Bring to a boil and then reduce heat to a simmer. Cook for about 15 minutes, or until all the liquid is absorbed.

Remove from the heat and stir in tomatoes, parsley, thyme, avocado, cucumber, hearts of palm, peppers, lemon juice and feta. Serve warm and enjoy!

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Warmly,

Megan (Kerkhoff) Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2019 All rights reserved. 

Roasted Holiday Chestnuts

Chestnuts are now available in stores, and are perfect for the winter season. Their sweet, buttery flavor goes well in many dishes, as well as on their own as a nutritious snack. I’ve found they are so tasty plain that you really don’t need any seasonings.  This easy recipe comes from my husband Matt at Eden Wild Food, who used to forage for wild chestnuts in his home country of England.

Chestnuts provide protein, fiber, calcium, iron, magnesium, potassium, zinc, copper, selenium, vitamin B1, B2, B3, B6, B12, vitamin C, folate, pantothenic acid, vitamin a, vitamin e, and heart healthy good fats, so it’s a snack you can feel good about!
Ingredients:
As many raw, fresh chestnuts as you’d like to roast
Directions:
  • Preheat oven to 400 degrees.
  • Very carefully, cut a slit from one end to the other on the flat side of the chestnut, as pictured in the third chestnut from the left.
  • Once you’ve cut all your shells, place them flat side up on a cookie sheet.
  • Bake for about 20-30 minutes, or until you notice the shell along the cracks begins to peel up a bit. Pull them out of the oven and peek at the nut inside- initially they will be soft and floury and are ready to eat at this point. Some people prefer them more caramelized, and the outer surface of the nut will be a more golden brown color. Let them cook until you get the color/texture you’d prefer.
  • Take out of the oven and let cool. To remove the shell, you’ll want to squeeze it from both sides at the same time until the crack widens. Then you’ll be able to peel off the shell and skin to reveal your roasted nut. Enjoy!

Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

 

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved. 

Maple Butternut Squash & Figs

Squash season is upon us! Butternut has always been my favorite, and I love finding creative ways to enhance its sweetness. Great for bones, eye health, blood pressure, this fall vegetable is chock full of antioxidants, phytonutrients, vitamins, and minerals. Just one cup of it provides you with 6.5 grams of fiber, 19% daily value magnesium, 12% daily value potassium, 41% daily value vitamin C, up to 20% daily value for most of your b vitamins, 163% daily value beta carotene, and more. Try this easy, nutritious dessert (or snack) with just 5 simple ingredients.

What you’ll need:

  • 1 butternut squash (others like acorn squash work fine too!)
  • real maple syrup
  • cinnamon powder
  • hemp seeds
  • dried figs

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Directions:

  • Half or quarter your squash, remove seeds and fibrous pulp, and place it in a baking dish. Pour water in the dish.
  • Bake the squash in the oven at 350 until it is easily pierced with a fork. Depending upon its size, this may take anywhere from 45 minutes to 90 minutes.
  • When it’s fully cooked, peel the skin off and transfer to a bowl. Mash slightly.
  • Drizzle lightly with your maple syrup and sprinkle with desired amounts of cinnamon and hemp seeds.
  • Slice your figs and arrange on top. Serve warm. Enjoy!

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Warmly,

Megan Normansell, CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? 
Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

 

Copyright Megan Normansell 2018 All rights reserved.