Wild Grape Juice (The real stuff!)

Yesterday I was invited to a friend’s property to do a plant walk with her.  Lucky for me she had more fruit than she knew what to do with!  I left with a nice supply of autumn olives and wild grapes.

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We love to eat the autumn olives as a snack, or mix with local yogurt.

After getting rid of the bad grapes,  I ended up with about 40 oz. Straight to the juicer!

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Wild grapes are an excellent source of catechins, anthocyanins and resveratrol, as well as many vitamins, minerals, electrolytes, and other phytonutrients. This gives this fruit anti-oxidant, stroke preventative, anti-allergenic, anti-cancer, and anti-inflammatory properties.

Because they are so tart,  I added 3 organic apples to the mix to sweeten.  The end result: what a treat!  My toddler gulped it down.

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Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

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

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Copyright Megan Normansell 2019

The Hunt for Wisconsin’s Rarest & Most Delicious Fruit

I posted a contest in my herbal medicine group Megan’s Herbal Apothecary the other day- who could identify this native Wisconsin fruit?

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It took quite a few guesses before someone found it. This is the delicious, dangerous, elusive, & highly sought-after Mayapple (Podophyllum), also known by some as Wild Mandrake. I have been searching for this fruit you see here for TWO years, and I had been tracking this particular plant since spring.

So what’s the hype? Well for starters, the fruit is difficult to find- each plant only bears one fruit, and they don’t always fruit every year. The fruits are generally only ripe from the last couple weeks of August to the first week of September in Wisconsin.

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Every part of the plant you see above picture is highly poisonous. Until the fruit turns a delicate yellow color and becomes soft, it is toxic. Ingestion of plant parts (other than ripe fruits) produces emesis and catharsis. Larger quantities can induce coma and death. Even handling the plant can poison you- severe dermatitis, keratitis, and even deaths have been reported from repeated topical application.

Because the ripe fruits are so tasty, they are a favorite of wildlife and are typically enjoyed before humans ever find them. So even if you do find these plants, and do visit them during the right time, there are no guarantees you’ll get to enjoy the literal fruit of your labor.

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Wait… do you see what I see??

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Could it be?? A ripe Mayapple!

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(My actual face when I found it. The toddler was unimpressed.)

Come to find out, one of my favorite parks is full of Mayapple patches. I located about 15 patches, with dozens of plants. Out of that, I got 2 ripe fruits, and 3 green ones that I’m hoping will ripen on my counter.

*update- they do not seem to ripen when they are not attached to the plant, I would not recommend harvesting them green.

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Mayapple plants (on the left) growing next to the walking path.

My first bite of this mysterious and elusive deliciousness.

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The Mayapple (when ripe) has an intoxicatingly deep fruity, perfumey scent. The flesh has the consistency and flavor of banana, paired with the flavor of a very ripe pear and hints of guava & lemon. The tender skins have a stronger hint of lemon to them, with a sweetly pleasant tang. The membranes surrounding the seeds in the middle are even sweeter- a deep, perfumy essence with a touch of vanilla. But don’t be fooled by it’s alluring flavor- the seeds are considered poisonous. I sucked the middle part until I got as much of the membranes off as I could, and spit out the seeds in the woods in the hopes they will become another Mayapple patch next year. (Word of caution- eating too many Mayapples can cause digestive upset. Likely why nature was wise enough to have only one fruit per plant, and make multiple fruits so hard to find!)

What a great experience! I know herbalists who have gone years without ever getting to experience the delight of finding and enjoying this delicious Wisconsin treat.

So if you’re out and about this time of year- do watch for the Mayapples!

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One last shot of my favorite park. (Ooh, what is that in the bottom corner??) 😉

Thanks for visiting!

Megan Normansell, CHC, AADP, CFH

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

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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 2019

Peaceful Tummy Purple Juice

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This beautiful juice contains ingredients that are helpful for any kind of chronic stomach issue- including colitis, heartburn, constipation, diverticulitis, diarrhea, indigestion, and ulcers.  It does has a distinctive cabbage flavor, but the bit of pineapple adds a slightly sweet hint. If you are watching your sugars, simply omit the pineapple.

This recipe provides at least 30% of your daily value of calcium, iron, magnesium, potassium, manganese, vitamin c, thiamin, riboflavin, b6, folate, vitamin a, & vitamin k.

Ingredients:

1/2 purple cabbage

8 organic carrots

1/4 of a pineapple, including the core

Directions:

Juice, 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!

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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

 

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Chunky Portabella Veggie Burgers

What a fantastic veggie-protein recipe, compliments of The Kitchen Whisperer!

http://www.thekitchenwhisperer.net/2014/04/12/chunky-portabella-veggie-burgers/

ChunkyPortabellaBlackBeanBroccoliPatty

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

Toddler Meals to Promote a Strong Immune System & a Healthy Body

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I had to share my daughter’s lunch from today because it looked so darn pretty- hard boiled organic eggs with paprika, spelt pancakes with coconut oil & mulberries, organic apple slices, and a stalk of organic celery. She LOVES meals like this!

Kids meals don’t have to be complex- look for simple, whole food ingredients, and try to include a veggie, a fruit, a protein, a good fat, and a whole grain. (I much prefer whole grains to flours, but these spelt pancakes are a weekend treat for us!). Chemical-free, whole foods like this will keep your kiddo’s immune system strong, will support healthy physical and mental development, and will ensure they maintain good eating habits into adulthood.

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

Noodle-Free Veggie Lasagna

While on a search for a great-tasting, healthy, noodle-free lasagna for a client, I stumbled upon this recipe from FoodBabe. It has great quality ingredients, and I promise, you won’t miss the noodles!

http://foodbabe.com/2013/08/29/vegetable-lasagne-with-no-noodles/

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Recipe and picture from http://www.foodbabe.com.

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Easy DIY Wild Rose Facial Toner

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June is the perfect time of year to forage for wild rose petals. Garden variety rose petals will do just fine, and if you can’t find fresh ones you can use dried.

The benefits of a rose petal toner:
– Anti-inflammatory, so will help sooth redness and irritation
– Anti-bacterial, so will help treat and prevent breakouts
– Helps heal wounds
– Eases sunburn
– Can reduce the appearance of dark circles under the eyes
– Keeps oily skin in balance

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Run your rose petals under cool water to rinse off any dirt or bugs. Fill a standard mason jar about halfway full with petals and buds, then add 16 fl oz of witch hazel.

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Most commercial witch hazels will have some alcohol added which is fine, but be careful to avoid any that contain chemical preservatives. Save the empty witch hazel bottle.

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It will take about 5 days for the witch hazel to absorb all the oils & phytochemicals of the rose petals. I mark the date I made the mixture on the top of the jar so I can keep track of time.

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Each day, gently shake your jar. Color will vary depending upon the color of the roses you use, but it will end up looking something like this:

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Once it is done steeping, strain the petals, buds, and any particles out with an unbleached coffee filter. My Chemex coffee maker (pictured) does the job perfectly. Pour your new toner in the original witch hazel bottle, and it’s ready to use!

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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

Amp Up Your Morning Eggs

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This is a simple way to add more plant power to your omelettes- quinoa! 

This omelette was made with 2 whole eggs, whipped with about 1/4 cup of cooked red quinoa. It is filled with organic spinach, organic orange bell peppers, onions, and raw organic local cheddar. 

Why quinoa? 

It’s an excellent food for heart and lung health, energy, and endurance. It’s also very high in complete protein and fiber- this recipe has about 15 grams of protein and 4 grams of fiber. The vitamins, minerals, and phytonutrients in quinoa, such as b2 and magnesium, help with metabolism, tissue repair and growth, enzyme activity, brain function, balancing blood sugar, detoxification, and keeping bones and teeth healthy.

Poor (Wo)man’s Soup

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It’s always possible to eat healthy when you’re on a tight budget- and this is one of my favorite recipes for those times. High in vegetable protein, fiber, veggies, and complex carbs, this soup is an incredibly satisfying meal. This recipe will make 8-10 servings, and will end up costing you anywhere between $.25 and $.75 per serving.

Ingredients:

  • About 2 cups of dried beans, soaked and rinsed
  • 1/2 cup barley, soaked and rinsed (omit if you are gluten free)
  • 16 cups of purified water
  • About 8 carrots, chopped
  • About 5 celery stalks, chopped
  • One small onion, chopped
  • 1-3 tbsp Simply Organic All Purpose Seasoning
  • Your favorite spices- such as parsley, chives, garlic, sea salt, black pepper, or a pinch of cayenne pepper powder
    *Superfood boost: Add sea green flakes (I used dulse in this recipe) and turmeric powder

Directions:
Bring your water to a boil in a large kettle and add your beans. Cook for about 30 minutes on medium heat, then add your veggies and barley. It will take an additional 30-60 minutes for the beans to be fully cooked, depending upon which ones you chose. Small beans like black eyed peas may only take 45 minutes to be done, whereas large beans like kidney beans may take up to 90 minutes. Once your beans are almost tender, add your desired seasonings. Taste before serving it to see if you need any additional spices.

Thanks for visiting!

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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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

Guacamole Deviled Eggs

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Thank you to http://www.thecomfortofcooking.com for this wonderful recipe!

YIELD: Makes 24 filled egg halves

INGREDIENTS:

12 large eggs, hard boiled
1 medium avocado
Juice from 1/2 lime
1 teaspoon minced red onion
1 Tablespoon diced tomato
1 Tablespoon chopped fresh cilantro, plus more for garnish
Sea salt and freshly ground pepper, to taste

DIRECTIONS:

Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.

http://www.thecomfortofcooking.com/2013/03/guacamole-deviled-eggs.html

 

Thanks for visiting!

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