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!

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

 

Copyright Megan Normansell 2019 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. 

Giant Puffball Mushroom Pizza

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If you’re avoiding processed grains/flours or lowering your carbs, or none of the above and just love mindblowing unique food, you’re going to want to try this giant puffball mushroom pizza. Calvatia gigantea is a white, round mushroom commonly found in meadows, fields, and deciduous forests all over the world, and hence the name they can get rather large. The ones pictured here were found on September 10th, 2018 in Wisconsin. While there aren’t a lot of studies on the medicinal benefits, they do contain powerful polysaccharides and have been found to inhibit lung cancer cells. 

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Mushrooms kind of excite me.

If you’re new to wild mushroom hunting be sure you properly identify and don’t confuse them with something like earthballs, which are toxic. These fungi have a soft, bread-like texture so you can use them to make anything you might normally make bread with. French toast is on the menu for tomorrow!

Now get this- the crust of this pizza is made from the thinly sliced puffball mushroom, then it’s topped with FIVE other wild gourmet mushrooms! Obviously most people won’t have access to a crazy amount of different mushroom species, but all you really need to make this pizza is the puffballs.  Throw on your favorite toppings and make it your own, such as onions, peppers, olives, button mushrooms from the store, or pepperoni.

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Some of the other mushroom species included on the pizza, picked just the day before the puffballs

First, I carefully cut them into a round 1 inch thick slice. Then they were pan-fried in a cast iron pan on both sides for about 5 minutes and seasoned with olive oil and Himalayan salt.

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Next, onto the pizza pan. I topped mine with Italian seasonings and pizza sauce, sautéed hedgehog mushrooms, porcini, chicken of the woods, and yellow legged chanterelles, then organic shredded cheese.

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Bake your pizza at 425 for about 10 minutes, or until the cheese is just starting to turn golden brown. These crusts will be soft, not crunchy. Enjoy!!

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Thanks for visiting!

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!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  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. 

Banana Blackstrap Blood Building Smoothie

If you’re suffering from iron-deficiency anemia, this is just the recipe for you. It may not look the prettiest, but it is sweet & tasty.

Iron absorption is about more than just the iron. Nutrients like vitamin C, copper, manganese, vitamin a, and folate are essential for healthy ferritin and iron levels, and healthy red blood cell counts. Without the proper nutritional balance, you may find that your iron supplements alone just don’t cut it. This is why when trying to correct a nutritional deficiency, utilizing complimentary whole foods in addition to any supplements is instrumental.

This recipe contains some of the best blood-boosting ingredients in an easy to drink smoothie, supplying plant-based iron plus all of the essential nutrients mentioned above for proper assimilation.

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Ingredients:

  • 1 frozen banana
  • 1 tablespoon black strap molasses
  • ¼ tsp raw cacao powder
  • 1 cup almond milk
  • Handful of spinach or kale
  • 2-4 drops pure vanilla extract

Blend, and enjoy once daily!

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. 

Lentil Tacos with Creamy Avocado Lime Dressing

Trying to lose weight, reduce portions, reduce inflammation, regulate digestion, improve diabetes, treat anemia, increase energy, prevent cancer,  improve atherosclerosis, support heart health, help your nervous system, live longer, or grow a healthy baby? Lentils, a part of the human diet since Paleolithic times, may be your new best friend. This pulse even has more disease-fighting phenols than apples, cherries, plums, broccoli, cabbage, grapes, & onions.

 

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Filling Ingredients:

  • 1 medium onion, finely diced
  • 1 tbsp olive oil
  • I large tomato, cubed
  • 2 cups of cooked lentils
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp turmeric powder
  • 1 tsp Himalayan salt
  • 2 cups of shredded red cabbage
  • Juice of 1/2 lime
  • 4 medium carrots, shredded
  • Cilantro to garnish
  • ½ avocado, sliced or cubed
  • 8 organic corn tortillas

Sauce Ingredients:

  • ½ cup organic plain Greek yogurt
  • ¼ tsp Himalayan salt
  • Juice of 1/2 lime
  • ½ pureed avocado

Directions:

  1. Heat the olive oil in a large pan and saute the onions for 3-5 minutes or until translucent.
  2. Add the chili powder, paprika, cumin, garlic, turmeric, salt, cooked lentils, and tomatoes to the onions, and stir well for another 5 minutes.
  3. Place your carrot shreds and cabbage shreds in their own bowls. Cut your lime in half and squeeze one of the halves over the carrots and cabbage. Sprinkle with Himalayan salt.
  4. Prepare your sauce by mixing the yogurt, avocado puree, ¼ tsp salt, and the juice from the remaining lime half together in a bowl.
  5. Serve on warmed tortillas as pictured and 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. 

Creamy Wild Mushroom & Brie Soup

It’s no secret the canned cream of mushroom soup is horrendous for your health. Is there even any real food in there?? Here we have a much more flavorful and healthy alternative- great eaten on its own with a salad, or used as a replacement for cream of mushroom soup in your favorite recipes.

mushroombrie soup

Nom!

To add a wild twist to mine, I chose to use wild chanterelle mushrooms that I had frozen from last summer’s harvest. But you can use any mushroom you can get your hands on and it’ll still be wonderful! In place of the white wine I used my maple sap wine that we brewed with sap from the maples in our yard last winter. (wow that stuff is strong!)

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Ingredients:

  • 16-24 oz mushrooms
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 tablespoons of gluten-free flour
  • 1/2 cup white wine
  • 4 cups of vegetable broth
  • 6-10 ounces brie, rind cut off and cut into smaller squares
  • 1/2 cup heavy cream
  • sea salt and pepper to taste

Directions:

  1. Finely chop 3/4 of the mushrooms, and then slice the rest into thin pieces.
  2. Melt the butter in a pan over medium heat and add the mushrooms. Cook for about 5 minutes, stirring frequently.
  3. Add the onions, thyme, and garlic to the mushrooms and cook on medium heat for about 5 minutes, or until the onions are translucent.
  4. Add the flour and wine then cook for another 5 minutes.
  5. Add the milk and brie, and stir as until the brie fully melts.
  6. Separate the bigger slices of mushrooms, then puree the rest of it in a blender or food processor. Then add in the mushroom pieces for some texture, and 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!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  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. 

Folate vs Folic Acid: Are you being duped?

Folate, or vitamin b9, is a water-soluble nutrient that was first discovered when it was found that brewer’s yeast (a source of b vitamins) could prevent anemia. Folate is essential for brain health, energy production, formation of red blood cells, immune system, protein metabolism, and regulation of homocysteine levels. It’s a coenzyme in DNA and RNA synthesis, so it is important for healthy cell division and replication. Folate is especially important during pregnancy as a deficiency can result in neural tube defects and/or premature birth. Pre-conception nutrition is important, because low folate levels BEFORE conception increases the risk of birth defects as well.  For men, women, and children, low folate levels can cause anemia, digestive problems, fatigue, prematurely greying hair, memory problems, insomnia, paranoia, anxiety, weakness, growth impairment, and depression.

Just a “little bit” pregnant with my daughter, Eliana

Now the big debate: is there a difference between folate and folic acid? The short answer is yes. Folate is the version of b9 that occurs naturally in foods. Folic acid is a synthesized version of the vitamin that will never be found in nature. Vitamins are always best when obtained from real, whole food sources. For some, particularly for those with an MTHFR genetic defect (fairly common), folic acid can mean trouble as it can be difficult to convert the synthetic version over to the usable form of the vitamin.

Now here’s where food & supplement companies trick you:

  1. Even if folate is listed on the nutrition facts, it’s not always actually folate. Manufacturers know ‘folate’ is something consumers are looking for, so they may list it as “folate (as folic acid).” If the nutrition facts list the form as ‘folate’ but you see ‘folic acid’ on the ingredients list, it is indeed synthetic folic acid. If you do not see the word ‘folic acid’ anywhere in those two spots, it should be the natural form of the vitamin.

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    “Early Promise Prenatal” Gentle Multiple

  2. A product labeled “all natural” or “organic” is not always 100% natural and not always using natural forms of the vitamins. Check your labels for ‘folic acid.’ Many “high quality” nutritional shakes, protein powders, and multivitamins tout themselves as being natural or whole food based, when the reality is they’re going the cheap route and using poor quality vitamins. Marketing, marketing, marketing.
  3. Whole foods don’t need vitamin fortification, because they are whole foods. The nutrients are already in there, in the perfect balance nature intended. When you see a food fortified with folic acid, it means it’s been highly processed and is most likely not healthy at all.

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    (real food tastes better anyways!)

Where CAN I get folate from?

  1. Genuinely natural multivitamin or folate supplements. Check out my list of some of my favorite multivitamins that only use the food-derived folate instead of folic acid.
  2. REAL FOOD! Really, this is always the best way. While supplements can be helpful (especially during pregnancy) they can never replace the ample vitamins, minerals, and phytonutrients that unprocessed food provides. While toxicity risk is low, it’s still near impossible to overdose on folate from foods (who accidentally eats 14 cups of broccoli??), where it’s easy to overdose with a supplement by taking just a couple too many pills. You can’t absorb one vitamin properly without all of the appropriate co-nutrients in balance, and this is where whole food always delivers. For example, the best food source of folate is lentils. Let’s look at the breakdown of the nutrient content of lentils- it’s about way more than folate! 26637747_10101947671173863_641004983_n

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    Data from USDA National Nutrient Database for Standard Reference Release 28, via “Nutrition Data” app

The best food sources of folate per 1 cup, according to daily value (DV):

  • Lentils (90% DV)
  • Pinto beans (74% DV)
  • Garbanzo beans (71% DV)
  • Asparagus (65% DV)
  • Spinach (65% DV)
  • Black beans (64% DV)
  • Navy beans (64% DV)
  • Kidney beans (57% DV)
  • Collard greens (44% DV)
  • Beet root (34% DV)
  • Split peas (32% DV)
  • Papaya- 1 whole (29% DV)

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    My “Fiesta Ranch” salad

If you want more in depth guidance to heal your body naturally, this is what I help people with every day! In my one-on-one personalized holistic health programs, we visit every area of your health in depth to ensure you accomplish all of your health goals permanently. My comprehensive programs give you the step-by-step nutritional changes, personal guidance, support, stress management, recipes, accountability, food sensitivity evaluations, and other tools necessary to make life-changing changes last a lifetime.

Contact me at 920-327-2221 or megan@aayushealth.com for your free consultation!

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!

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

 

Copyright Megan Normansell 2018 All rights reserved. 

Cranberry Ambrosia Salad

cranberrysaladCranberry salad is always a Christmas tradition in my family. (Is it a midwestern thing?) I love playing with traditional recipes to make them healthier, so we can savor our favorite treats with more whole-food based nutritious ingredients. With better quality ingredients comes better flavor and guilt free indulgence. Enjoy!

Ingredients:

  • 3 cups fresh Wisconsin cranberries (if you can’t find fresh, frozen works fine)
  • 3/4-1 cup raw local honey
  • 1 cup purified water
  • 1 cinnamon stick
  • 2 cups unsweetened organic Greek yogurt
  • 2 cups small pineapple pieces
  • 2 cups mini marshmallows (I use Dandies all natural)
  • 1 cup chopped pecans
  • 1.5 cups shredded coconut

Directions:

Mix the cranberries, half of the honey, water and cinnamon stick in a saucepan and bring to a boil. Turn the heat down and let it simmer for 10 minutes. Remove the cinnamon stick and cool completely. Combine the remaining ingredients (including the rest of the honey) with the cooled cranberry sauce and stir well. Let sit for at least 4 hours.

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USEFORCOVERhairedit

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!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  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.