Nutrition for pregnant moms, babies, toddlers…..part 2 of 5

Breastfeeding versus formula is our topic today.

First of all let’s talk about how long to nurse your baby.

We’ve over-sexualized breasts in our culture. We’re squeamish about the use of breasts for feeding babies.

Cover it up, don’t let anyone know you do it, get your boobs back as fast as you can for their main purposes, and perish the thought that they LOOK like they nursed babies!

I’m not suggesting they aren’t sexual, okay? Nor that we should give up looking good. Not my point. Here’s what I’m saying.

Young moms, if your baby needs your breast milk for 6-9 months longer than most people do it, for her brain health, for her budding immune system, for her pancreas and liver to finish developing…..will you do it? Or is doing what everybody else does more important?

(Look how it’s working out for them. We’ve NEVER had so much degenerative and neurological and congenital disease, at young ages, in the history of the world.)

Your baby needs breast milk for 18 months. I nursed my last child till he was 21 months old. He was my healthiest child, never got sick, never has visited the doctor for illness, never has needed an antibiotic or any other drug.

But because I nursed him so long, one day he ran over to me when we were watching his sister’s soccer game. At nearly 2 years old, poked me in the chest with his finger, and yelled:

“Nurse you!”

(Yes, I was embarrassed. I am not a hippie. I do care what people think. However, I’m just not going to do the wrong thing for my child out of peer pressure. I was about done nursing anyway, and that embarrassing little incident pinkie-pushed me, pun intended, into quitting.)

But young mothers are not taught that the body does not produce and release digestive enzymes at birth. The infant body is programmed to receive human breast milk, which is rich in its own enzymes. Digestion of human breast milk is easy for an infant and a toddler. Part of the genius of each species is that the milk adapts and becomes precisely what the baby needs, at each stage of development.

What a tragedy, then, when we deny our babies this birthright. When companies like Enfamil and Similac convince mothers in the hospital, all over the world, including now in poor Latin nations, to take home a whole case of formula. (It’s free!) Formula manufacturers know if they get you before you leave the hospital, any milk they give your baby is milk your body then doesn’t produce, so you will not be able to give your baby a full supply of breast milk. Unless you’re very careful.

Plus your baby will become used to fake foods, instead of quickly developing a taste for human milk, making him that much less likely to reject formula later.

Of course, cooked baby formula, cooked and processed, has no enzymes, and this begins heavily taxing the infant body and causing it to produce mucous. Not to mention you’re fighting the antibiotics and steroids fed the cow, and the terrible food supply of GMO corn and soy products.

A buildup of mucous creates an acidic climate to invite infections, both bacterial and viral. Breastfed babies get sick far less than formula-fed babies. Everyone knows this. But I’ve just described one of the reasons why.

So you can’t nurse. Or you’ve adopted. Or you want to wean the baby. What do you wean her onto?

My friend Dr. Ritamarie Lozcalzo was an adoptive mother to two children who are now young adults. She is a raw vegan and nutrition expert and a prominent internet personality. She developed a high-nutrition, raw baby formula using nut milk, vegetable juices, and some specific supplements that include the right fats babies need. I’m always sending young moms to her, but you can get her formula recipe here if exclusive breast feeding is not an option.

If you won’t make your own formula, I would look for an ORGANIC goat-milk formula. If you can’t find that, an ORGANIC dairy formula. Soy formula would be my last choice.

I personally weaned my babies, once I learned not to use cow milk and baby formula, onto whole, raw goat milk.

Your instant reaction is to fear the word “RAW.” Doesn’t pasteurization of milk kill all the bad bacteria that might hurt your baby?

Yes. And no.

It kills the bacteria. There can be some bad bacteria in milk. There’s bad bacteria in your body right now—some really deadly stuff, actually. It’s in a teeming metropolis of bacteria, actually. Think of it as the Manhattan of living organisms, what’s going on in your gut, tissues, and bloodstream as you read this.

There are pathogens there. Molds. Fungus, bacteria, cancer. Not only now, but 10 years ago too. And 10 years from now.

But even organisms you think of as “bad” play an important role, often. It’s not fully understood, but I did a fascinating recorded call with Dr. Jack Tips, PhD, N.D., recently, for the Detox program I’ve been developing for over a year. He discussed how even bad bacteria play good roles. Even candida. The thriving metropolis has an intelligence that is crippled and devastated with the atom-bomb approach of antibiotics.

And when you pasteurize the milk, you also kill all the GOOD bacteria. You kill everybody and everything, machine-gun style. You kill all the enzymes that make the raw food easy to digest.

So killing stuff isn’t the answer.

Establishing, nurturing, and maintaining a healthy environment in your body, where GOOD bacteria flourish, and bad bacteria are managed and controlled, never making you sick, is the answer.

Eating foods that are organic, and living, and whole, is the main answer.

So like I said, I weaned my babies onto raw goat’s milk. You have to go out of your way to find it. The dairy industry has a chokehold on the FDA. Dairy spends $50 million a year in propaganda (read: advertising) to convince us we must drink and eat lots of dairy products to be healthy. One of their tactics is to drive out competition. So you can’t buy unpasteurized goat milk as “food.” You can ask around, at health food stores and with people who have been studying nutrition for years, and find the little goat dairies.

They will sell it to you—for other purposes, not food. (What YOU do with it is up to you.)

My four children drank it for many, many years, without incident. Before I began using it, I studied it, and discovered that no one in the Western United States had registered any complaint, about any goat-milk problem, in the previous 10 years.

(The same cannot be said about cow-milk dairies.)

I also learned to make yogurt out of raw goat milk. Later, I learned to make an even better food: KEFIR. It not only supports healthy flora in the gut, it can re-establish it, build it from the ground up. It does not require heating the milk. It’s very easy and simple, and costs next-to-nothing, as the live kefir grains are infinitely re-useable.

Learn about kefir HERE. It’s a vastly superior food to the raw milk itself, because the culturing (or fermenting) process breaks down the proteins in the milk to be essentially “pre-digested.” Goat milk is not mucous forming for humans. Neither is goat-milk kefir or yogurt.

Tomorrow, what do I wean my baby onto, besides raw goat milk? We discuss a progression of foods to introduce.

Now you can get KEFIR GRAINS from GreenSmoothieGirl.com

I have been working for a long time on a way to get you quality kefir grains. It’s hard because they are live organisms, and so we cannot mass-produce them.

I’m happy to announce that Melinda (GSG staff) and I have been growing them, both WATER grains and MILK grains, and we have them up on the site HERE.

See the photos and instructions on that page, how to use your grains to make infinite batches of kefir, and what to do with your kefir.

Please note that we will likely sell out after I post this on the blog.

But if you try to get some grains and we’re sold out, just make a note of the page on the GreenSmoothieGirl.com site, and come back. We’ll have more later.

When people ask me what the two most important steps in 12 Steps to Whole Foods are, it’s kind of like asking who my favorite child is when I love them all. But with so many people with gut issues, I say Step 1 and 8.

Step 8 is all about making fermented foods to replace the probiotics missing in anyone’s diet who has EVER been on antibiotics, or who eats processed food, or who has ever eaten animal products from animals fed antibiotics.

When you start eating kefir every day, you may find you don’t get sick any more. It’s a critically important habit to keep your immune system strong. Most of your immune function is in your gut. Your helpful microorganisms in your body outnumber your body’s cells 9 times over.

TEXAS, part 4 of 7, Amy’s Story

Amy was our key volunteer organizing our Austin, Texas event. I felt terrible that somehow I did not get to talk with her, as I arrived only 10 mins. before the event. (My GPS said the flagship Whole Foods Market, that I really wanted to see in the few hours we were in town, was only 7 minutes away. I didn’t know to account for traffic, and it took 25 mins. each way!) After the event, Amy didn’t have time to wait in line and I never actually met her. I wrote her an email to thank her for all her efforts and tell her we are sending a present, and this is what she wrote back:

Almost four years ago my husband ran into a health issue that “regular” doctors couldn’t help him with.

It started with only a small part of his lips and spread to both his lips and the area around them over the next couple of years, while we tried everything that we could think of and everything the doctors said to do.   It got to be so that he couldn’t laugh or smile, and he was so embarrassed to be in public.

He is a youth pastor, so having to speak in front of people often is a part of his job.   We went to 13 specialists.   They kept sending us on to other people.   They got angry or annoyed with me when I told them everything we had tried, asked questions, and tried to understand.

I kept asking, “But what’s the problem?!   How can we keep this from coming back?   Isn’t this just masking the symptoms?” I got so tired of just another prescription for some steroid that I knew could be causing other problems.   The final straw was on a second visit to a doctor who was apparently pleased with my husband’s “progress”, and we were horrified.   He was the farthest from well he had ever been.   The doctor was writing him another steroid prescription refill, and we said no thank you.   I told him we already tried that and the solution was only as lasting as the end of the prescription.

We didn’t know what else to do, but we knew that any other answer was better than another prescription.   I became obsessed with reading any kind of nutrition information I could get my hands on, became best friends with health food store workers, and my husband was willing to try anything!   I couldn’t believe the amount of information available.

I called my grandmother who has been making me crazy morning drinks when I visited her my whole life and the people I knew from my church that didn’t wear regular deodorant and told me one time they would give me a kefir starter before I knew what that was!   Luckily, they were so excited to share everything they knew.

We went to a homeopathic doctor they recommended.   The doctor was not frustrated by my questions, and when I asked for suggestions on what to study the doctor gave me greensmoothiegirl.com!

I was so encouraged by what a regular person you are.   I thought, “maybe I don’t have to be a social outcast!”   I am so thankful for you.   I would never have the courage to try things, but following your blog and watching all your videos makes me think I can do anything!   I had so much information whirling around in my brain but no idea what to do with it or where to begin.   You gave me things to DO!

I have also taken your advice, and I spread the good news with everyone I can.   I share my green smoothies even with my students (I teach art at a small elementary school).   One time I told a 4th grader that the MSG in his Cheetos were a neurotoxin.   I explained to him what it was, and the next day he told me he asked his mom if he could throw their Cheetos away.   He wanted to taste my green smoothie!

I have 6 siblings and my mom, and all but 2 of my brothers drink green smoothies regularly now.   My mom has struggled with weight loss all of my life.   She has lost about 40 pounds and is still losing!   She felt inspired by your class [in Austin] to do a green smoothie cleanse for a week!

When we first started making all our dietary changes I tried to lay low because I didn’t want people to think I was weird, but you helped me to see that that was doing them a terrible injustice.   I love what good nutrition has done for my life and the people I love most!   I want everyone to know that they can be healthy and strong.

My husband’s lips are well.   Our homeopathic doctor treated him for a mineral deficiency, using lots of greens mix, and a change in diet and nutrition.   We saw results within 2 weeks, he was completely well in 2 months.   I couldn’t believe it, after four years of battling!   Despite the pain and misery for my husband, we are so thankful for his illness.   It made us take responsibility for our own health, and forced us to educate ourselves and learn to listen to our bodies in a way that we may not have otherwise.

I recently started taking correspondence courses at a natural school of medicine to get my CNC (certified nutritional counseling).   Thank you so much for the work that you do and for sharing your life with so many people!   You have helped to make my family’s life so much better!

Does your heredity dictate whether you get cancer?

I saw my friend Glenn at the gym yesterday, hadn’t seen him in a long time. He’s a former BYU Marriott School of Management colleague (he’s still there–I’M former). His daughter has been Tennyson’s girlfriend since first grade even though they broke up for a few months in fourth grade when he decided she was “bossy.” Their only kiss was once when my kids and I were at Glenn and Angela’s house: Anna wrestled Tennyson to the ground and managed to fire one off on the top of his head.

I stopped to chat with him about Ten at the biggest game in Marriott Center history the night before–when Jimmer Fredette scored 43 points to help BYU beat #4 ranked San Diego State. I’d asked Ten, “What do you think it feels like to hear a sold-out crowd chanting, ‘YOU GOT JIMMERED!'” And Ten shrugged and nonchalantly said, “I dunno. I’ll tell you in a few years.”

(LOL! Maybe some “bossy” could do the kid some good!)

So Glenn said to me, “Hey, I’ve got a bone to pick with you! My wife went to your class last week and now I’m eating all this weird stuff! Green drinks! Seriously?!”

I said, “It’ll do you some good! Now you’re tenured, life is good–stick around for a while to meet all your grandkids and travel the world!” Glenn shook his head and said, no, my family is LOADED for cancer. All his grandfathers dead in their 50’s. (Interpretation: I’m screwed.)

I hear this a lot. It’s defeatist. I believe the China Study documents for us that risk factors we can do nothing about are only a small piece of the puzzle. Cancer is far from a foregone conclusion, even if your family, like mine and Glenn’s, has a lot of cancer. That is, it’s not foregone if you’re willing to change your diet and lifestyle.

My dad didn’t even wear a mask, spraying MALATHION in his grandfather’s cherry orchards as a teen and young adult. Sometimes he got accidentally sprayed full in the face, by his brother, with that deadly pesticide banned long ago in the U.S.! Why does my nearly-70 father still run 4 miles a day and has no cancer or any other health problem? (And his brother DOES have cancer.) I theorize it’s his long history of a 95% plant-based diet. My parents do kefir, alkaline water, grow their own produce, and eat very little sugar/white flour.

Campbell’s team injected groups of mice and rats with aflatoxin, a well known carcinogen. Only those who ate 20% animal protein got cancer. Those who ate 5% animal protein didn’t. (Remember, those eating 5% were injected with the deadly mold, too!)

Then his human study in China, tracking 6,500 people, showed very similar results. Those who ate 20% animal protein (like the average American) gained weight and acquired the modern diseases. The usual suspects: cancer, heart disease, auto-immune diseases. Those eating meat “sparingly” (5%) were lean even if they ate 200 calories per day MORE than meat eaters–and they didn’t get diseases.

In the rodent studies, the researchers switched the diets and watched fat, cancerous mice switched to a low-animal-protein diet get lean and TUMORS SHRUNK AND OFTEN DISAPPEARED.

My point? There’s always hope. Starting now, you can radically change your health. (I love repentance. Don’t you?)

My Cousin Quinn’s Russian Cream Breakfast Parfait

My beautiful cousin Quinn is the middle child of my uncle I speak of often, in my books and lectures. (My 32-year old Uncle Gerald chose the medical route when diagnosed with cancer, at the same time my grandmother chose a 100% raw diet.) Just three years ago, Quinn’s husband was diagnosed with cancer at the age of 32, just like her father was. She unflinchingly supported him through a very mild round of chemo.

Then she showed up at my house, learned a bunch of stuff, and implemented it in a committed way. She dug into the green-smoothie, whole-foods lifestyle with tenacity and grace. When I grow up, I want to be Quinn. Her husband Jon, an orthodontist, is in good health now and enjoying his three small children.

Every few months Quinn invites me, my sister, Quinn’s sister, and one of our other cousins (there are 49 of us Romney first cousins!) to her home for breakfast or lunch. I was just there last week, and she served this fabulous version of “Russian Cream,” adapted to be infinitely healthier (and I’ve added a slight improvement or two myself).

Merry Christmas–hope you enjoy this!

Quinn’s Russian Cream and Berries

Serves 6-8

2 envelopes gelatin (you can get a vegan variety, no horses hooves, at health food stores)

2 c. water

Combine in sauce pan and simmer 5 minutes.

Combine and mix well until all lumps are incorporated:

3 c. plain yogurt or kefir (learn to make it yourself in Ch. 8 of 12 Steps to Whole Foods)

1 can coconut milk

2 t. vanilla

2 t. alcohol-free almond extract

1 t. stevia

1/4 c. agave (or to taste)

Add gelatin mixture to yogurt mixture. Fold and mix with whisk until smooth. Do not beat. Pour into small dishes or large bowl. Chill several hours or overnight. Serve with berry sauce and fresh berries.

Berry sauce

Combine 2 cups fresh or frozen mixed berries (or just one type of berry). When berries are thawed and broken up, add 1/2 t. stevia and 1 T. orange juice concentrate. Thicken by adding a little cornstarch and water. Boil for a few minutes stirring until sauce is no longer chalky looking and is a little thickened. Add to the top of yogurt mixture.

This is great as a dessert, or add some granola and serve as breakfast parfait.

what I do every day, in my family

In a couple of interviews I’ve done for people lately, I’ve been asked, “What do you do in your family to ensure a healthy diet with lots of enzymes and nutrition?”

I find myself thinking, “Really, you want that in a 30-second sound byte?” I mean, everything I do is about that. I’ve written whole books about it.

But it’s a good exercise to have to boil it down. Like you, I have times when I’m better, and times when I get a little lazy or at least busy. But these are quick-n-dirty habits that “stuck” with my family, that I do every single day without fail. They involve a snack, breakfast, lunch, and dinner:

  1. Always the green smoothie. Make it in the morning, put a pint for each kid in the fridge, follow up to make sure he/she drinks it after school. Automatic 7 servings of greens/fruit for each kid.
  2. Homemade kefir for breakfast. Sometimes I just blend a banana in. I add pea protein powder for my 17-y.o. Occasionally I add frozen strawberries. This ensures a healthy microbial population in the gut, against all the nasty critters we’re exposed to throughout the winter.
  3. A raw vegetable and a raw fruit in the brown-bag school lunch. My mom always did it. I always do it.
  4. Big green salad of some kind for dinner. Most often it’s romaine and spring greens, with whatever veggies are in the fridge. Bell peppers, cukes, and tomatoes are staples. On our busiest nights, dressing might be as quick as pouring a little EVO and raw ACV on the salad and tossing it. Automatic guarantee that dinner will have enzymes supplied, for whatever other main dish I might serve.

Those ideas are detailed in Steps 1, 2, and 10 in 12 Steps to Whole Foods. But they’re the things we never slide off the wagon on. They go a long way, even if we are not perfect on vacation or in someone else’s home. I sometimes feel awkward about people who seeing me as GSG instead of just . . . me. (Regular girl next door. Single mom. Doing my best but with good days and bad days.) I feel like I need to say, occasionally, hey, I’m not perfect either. I always mean to have a fermented vegetable on every dinner plate, but sometimes I forget. I know my kids eat crap at school and their dad’s house sometimes, and if I told you I’d never eaten a brownie with ice cream, I’d be lying. Remember how I always quote my Grama, who was my original inspiration:

“It’s not what you do occasionally that will kill you. It’s what you do 95% of the time that will save you.”

Those four things I’ve just listed, I can tell you with confidence, we ALWAYS do them. With those four things in place, 60-80% raw is almost assured. With those four things, we’re far, far ahead of our culture’s low standards.

one of my favorite weekend breakfasts, pumpkin waffles

So my Breakfast class at the Zermatt Resort last week was great fun. Just one strange thing, I discovered after class when I went to sample the food: the chef apparently made my Pumpkin Waffles . . . without pumpkin!

Weird. But my newsletter with these recipes went out, and one reader immediately went out to find canned pumpkin and said “crop damage” means no canned pumpkin right now. Maybe that’s why! (I keep it in my food storage, so I didn’t know.) If you can’t get it in the store, hang onto this recipe, perfect for fall. Or used cooked pureed carrots, or your own winter squash or pumpkin, baked, outer peel removed, pureed.

Anyway, we love these dense, delicious waffles with raw applesauce from the apples coming out of our tree now (see the photo below of Tennyson picking them), and a little real maple syrup.

To redeem myself, here’s the recipe. It makes a big batch so you have leftovers, which you can freeze if you want.

Remember (read Ch. 9 all about this) that if you soak the liquids in the grains overnight, you neutralize phytic acids that may bind to minerals, making them unavailable to you. You also break down the proteins, making grains easier to digest.

PUMPKIN WAFFLES

2 cups whole-wheat flour (finely ground, soft white is my favorite for this)

2 cups regular rolled oats

1 (30 oz.) can pumpkin

¼ cup coconut oil (liquid)

3 Tbsp. Sucanat or unrefined coconut sugar

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. sea salt

1 ½ tsp. baking powder (no aluminum), reduce by ½ tsp. if you soaked grains overnight

1 cup yogurt or kefir

2 ½ cups water

2 tsp. vanilla

3 eggs (organic, free range) or 3 Tbsp. chia soaked in 9 Tbsp. water

Mix rolled oats in your high-power blender to break them down to a coarse meal. Mix the whole-wheat flour, oats, yogurt, and water together, then cover and let sit overnight (optionally). In the morning, add the remaining ingredients and mix by hand, but don’t overmix. Batter is dense, and baking time usually must be longer than waffle timer indicates. Top with Quick Raw Applesauce or plain yogurt, and real maple syrup.

Quick Raw Applesauce

4 large Jonathan or Fuji apples, washed/cored/quartered

1 cup water

1/3 cup lemon juice

2 tsp. cinnamon

½ tsp. nutmeg

1/3 cup (or more, to taste) maple syrup

Pulse all ingredients in high-power blender for a chunky sauce.

Independence Day, part 2 of 2

So I told you my dad is the most rad dude ever. He is unfailingly positive. In fact, if you’re grumpy, he just gets MORE peppy and smiley. He epitomizes the idea that work is a blessing, because he embraces hard work.

Forgive me if I’ve told this story before. As a teenager, my dad sprayed his grandfather’s cherry orchards in the summers, in Santaquin, Utah. Back then they didn’t even wear masks! And they were spraying Malathion, a pesticide so carcinogenic, so deadly that the U.S. banned it many years ago. Dad told me a story once of turning, as he was spraying, and getting sprayed full in the face accidentally by his brother Ron–into his mouth and eyes, even–with those deadly, now-illegal chemicals.

So why doesn’t my dad have cancer? Instead he’s a 67-year old runner (even if I kicked his trash last Monday in a race) enjoying retirement. No knee issues.

For that matter, I am fairskinned and have basically refused to stay out of the sun (because of tennis/running) since I was young. From 16-20, I sunbathed in a bikini almost daily, from April to October every year. I’d burn and burn and burn, until I finally tanned. So why have I never had any skin cancer?

The answer to both questions, I think, is LIFESTYLE. My dad eats mostly plant foods. My parents’ diet isn’t as stellar as it was when I was young. But they eat little animal protein and processed food. They eat homemade kefir and drink alkaline water.

With massive raw plant food in the diet, you are mopping up free radicals instead of letting them grow into cancer.

Remember in The China Study (Oxford/Cornell), all of the mice and rats were injected with aflatoxin, a very carcinogenic compound (mold). But only the rodents fed a 20% animal protein diet actually developed cancer. Those fed a very low animal-protein diet (5%) were lively and healthy past their prime. Enzymes, vitamins, minerals–found abundantly in raw greens, vegetables, fruits, sprouts–prevent cancer from growing.

So my dad had off-the-charts Malathion exposure, and I had 100+ sunburns before age 20. This is very similar to the animals’ carcinogen exposure in the Oxford-Cornell project. Carcinogens can be neutralized effectively if the body’s natural weapons are in place.   You must FEED your body’s natural defenses, not burn them out.

Eat plants. It helps the earth, since your consumption of resources is 1/20th what a meat eater’s is. But if you know someone with cancer, you know that disease is hell on earth. And eating plants is your best cancer prevention.

(p.s. How much is 5% of your diet? As an example, for me, since I burn 1600 calories per day without exercise, that’s 80 calories. 80 calories is ½ cup of low-fat yogurt or 4 oz. of fish/chicken. That’s the average for a 5’8″, 130-135 lb. woman.)

Extra ingredients for green smoothies [part 7 of 9]

Pomegranate juice

Pomegranate juice is another very hot product because of a few studies linking it to slowing growth of prostate cancer and arthritis, and reducing breast and skin cancer.   It’s been linked to improvement of several cardiovascular measurements, including thinning the blood and improving blood flow, lowering LDS cholesterol, and increasing HDL (“good”) cholesterol.

I would prefer to see people use the whole fruit, which is available in the winter.   You peel away the red outer peel and the inner white membranes to harvest the seeds, which look exactly like rubies.

It is labor intensive to take apart a pomegranate!   However, it is fun for children because the fruit is so beautiful and because it’s a bit of a treasure hunt.

All juices are concentrated, with high natural sugar content, and also quite acidic.   The whole fruit achieve the same benefit (while in lower vitamin and mineral concentrations) without the downside of a product with all the enzymes killed and high in sugar benefits.

Yogurt or kefir

Yogurt or kefir, particularly homemade, adds a creamy, smooth texture to smoothies.   You can learn more about this topic in Ch. 9 of 12 Steps to Whole Foods, including how to make them at home inexpensively and easily. They are the only animal products I actively promote, as their proteins are predigested and broken down for easy utilization by the body, unlike other animal proteins.  

Even more importantly, they contribute to a healthy gastrointestinal tract by populating it with good micro-organisms that are your main defense against bacterial infections and other harmful micro-organisms.   Most people have 10:1 bad microorganisms to good, and the ratio should be reversed for a healthy colon.   The best way to address this is to eat yogurt or kefir daily and avoid foods (like dairy and meat, and processed foods) that feed the bad bacteria.

If you are going to purchase commercial yogurt or kefir, organic is better, and buy plain flavor rather than the excessively sugar-sweetened vanilla and other flavors.   Goat yogurt is nutritionally superior to dairy (cow milk) products.   It is not mucous forming and easier to digest, due to its smaller fat molecule that permeates human semipermeable membranes without triggering the body’s defense mechanism to flush out with mucous.   People do not experience “lactose intolerance” with goat milk products, and even many who are lactose intolerant with regular milk do not experience those symptoms with dairy yogurt.

how do you have the time?

Dear GreenSmoothieGirl.com: I’m a working single mom.   I know you are, too.   How do you make breakfast, lunch, and dinner for your family?

 

Answer: I don’t spend a lot of time doing things that don’t matter.   I’ve just learned the high-impact things that ARE worth my time.   I also teach my kids how to cook and clean up, and we all pitch in and take turns.

 

Green smoothies are a high-impact item.   Once a week making a gallon of kefir, and a big roasting pan of granola, also high-impact and worth my time.   Making a salad for dinner is another 5-10 minutes that is worth the effort.   Those are the things I do every day.   Sometimes, but not always, I’ll make a quart of salad dressing, something from Ch. 3 of 12 Steps, to last several days.   If I don’t do that, then a splash of raw apple cider vinegar and olive oil dresses the salad, with maybe a sprinkle of Trocomare and/or kelp.   I spin my romaine in a salad spinner so that the salad dressing “sticks” instead of getting diluted with water at the bottom of the bowl.

 

And then, I keep my dishes simple when I do cook, and I often double batches, having some for a second night, and some to freeze.   Before I go to work, I take a pint of pesto sauce or an 8″x8″ pan of wild mushroom rice bake or a Tupperware of vegetarian chili out of the freezer.   Once a week we end up having “leftover night.”

 

Whichever child I need to spend some time with, I’ll often call into the kitchen to help me.   I have a child who loves potatoes, and she likes to come in and scrub some potatoes while I make a salad.   While we do that, we catch up on what happened to her that day at school.  

 

Speaking of that, I have a brand-new YouTube video out about how to get your kids invested in nutrition.   They have to care about it, themselves, if you want them to leave home and do what you’re doing (prepare and eat whole plant foods).   Here it is:

 

http://in.youtube.com/watch?v=R-O0voLkxBI

 

(If you subscribe to my videos, then when I release new ones, you’re notified via email.)