Reiki Certification Training for Conscious Parents, Autism and Special Needs (Levels 1-2)

 

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Heal Our Children:: Heal Our Planet

Originally published December 19, 2014

We want you to feel the relief and transformation we get to see with our son every day! We want your children to live up to their potentials and have fun on the journey thereReiki is a beautiful form of energy healing that helped us heal our son from an autism diagnosis. Now, we are offering this virtual course that combines Reiki Teachings with the intricacies of helping ALL of our children THRIVE. 

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Let’s Get Cultured- Introducing the Best Fermented Foods Book Yet

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Miso Ramen
Miso Ramen (Photo credit: Wikipedia)

Hey Bliss Bombs,

I’m so excited to share the release of this awesome new fermented foods book with you. I had the grand opportunity of contributing recipes alongside experts, health advocates and chefs like Donna Gates and Kevin Gianni.

The book, “Cultured: Make Healthy Fermented Foods at Home” boasts recipes like watermelon kimchi, homemade miso, kombucha, and the healthiest of chocolates, kefirs and MORE. Plus, this stuff seriously tastes great.

But it’s not just about recipes. This is a very user-friendly compilation of history, how-to’s and what-for’s on fermented foods, and I’m so grateful to be a part of it.

Kevin Gianni (editor of this gorgeously delicious) book says that “Fermented Foods May Be the Healthiest, Most Affordable and Easiest to Make Superfoods on the Planet.” And, I couldn’t agree more. You know I love these foods for more than just their taste. They totally helped save our family from autism , candida, acne, seizures, acid reflux and so much more.

Please let me know if you have any questions about fermented foods and their use in healing your family. I am happy to share.

You didn’t think I’d leave you without a recipe, did ya? Never. Check out this one from the book:

Contributed by Shira Locarni (superfoods-for-superhealth.com)


Homemade Garbanzo Miso Recipe

5 cups dried garbanzo beans, soaked overnight (traditional soy is used, see side note*)
1 cup sea salt
3 tbsp unpasteurized miso
5 cups koji
1 cup cooking liquid

Equipment:

A one gallon glass jar or a crock of similar size
Plate, lid or wooden disk that fits snugly inside the jar
Heavy weight or clean rock
Thick cotton cloth to cover everything

Cook the beans until soft. Strain and save 1 cup of the cooking liquid. Allow beans to cool and dry in a strainer for an hour or two. Process beans in a food processor for desired texture.

Dissolve 3/4 cup sea salt into 1 cup cooking liquid to make a brine. Mash the 3 tbsp unpasteurized miso into 1 cup brine. Mix brine (containing salt and 3 tbsp miso) with the koji.

In a big bowl, add processed beans to this brine mixture. This is your miso.

Packing for Fermentation: (I often do this part first while the garbanzos are cooling.)

Wet the sides of the jar slightly with hands dipped in water. Place some salt inside the side of jar, put the lid on or cover, and shake it around, coating all sides and bottom of jar or crock with a salt layer. Pack the miso into the crock/jar with clean hands, press down firmly. Spread a generous layer of salt over the top. Place the flat object on top and put the weight on top of that. Cover with cloth and secure well with a tight rubber band, string or tape.

You have the option to continue the fermentation process, and like with fine wine, it only gets better with time. If you decide to continue fermentation for another year it is good to test it out and repack it again with salt.

Miso years are calculated by the number of summers it has aged. So, if you have gone through one summer of fermentation, then you have one year old miso. I like to start my miso projects in the spring time, so they are ripe and ready to experience the warmer temps of summer when they tend to be more active.

*You can make this recipe using soy beans as well. Just be sure to use organic soy, since there is less chance of genetically modified contamination.

What is koji and where can I find it?

Koji is a Japanese rice on which koji mold spores have been cultivated. This process allows for the fermentation of koji rice, which is the primary ingredient in sake. Although koji spores can be bought, they usually have to be bought from specialty importers. However, fermented koji rice that has already been inoculated with the spores can be found at your local Asian grocery.

Helpful Tips:

It is important that your miso is packed tightly, free from oxidation and protected by the salt layer. The cloth will also help to keep out impurities and unwanted bacteria.

Label your crock/jar with the date. Store the jar in a cellar, basement or other cool, dark spot where it will remain undisturbed. Have patience and ferment for one year. (See “miso years” above.) Open, scrap off top layer and celebrate with family and friends… your very first batch of homemade miso!! It should smell rich and savory like tamari. Pack it in clean, glass jars with plastic lids and refrigerate or store in a cool place.

Get “Cultured” Here http://www.1shoppingcart.com/app/?Clk=4452873.

Namaste,
Gina

Spicy Probiotic Sunflower Seed Hummus Recipe

Fermented or probiotic foods are all the rage right now because we are finally recognizing their power to help heal and re-establish balance in our gut bacteria.

Digestive health is the basis for all health, as 80% of our immune system lives within the microorganisms in our gut. Our digestion is ruled by these tiny micro-organisms, called micro biome that literally outnumber our own cells 10:1. That’s right, our bodies are made up of about 10 times more bacteria than cells.

The human body alone doesn’t have the enzyme production to break down all of the food we eat, so we depend of the power of our inner probiotics or “eco system,” as one of my mentors, Donna Gates would call it — to digest our food for us, and deliver nutrients to our other organs.

These beneficial bacteria also create vitamins for us, protect us from illness, detoxify poison and continue to accommodate MOST of our health needs.

Probiotic foods were the very first step in my son’s autism recovery. They weren’t the first food or remedy that we tried. No way — you moms know how it is when your child is sick. You will go to the ends of the planet, researching and re-researching, asking for help, and making the connections to get them well. For our family, probiotic foods were the first natural remedy that showed us significant healing results for his autism symptoms.

Coconut kefir was the first probiotic beverage we tried, and it has remained a staple in our diets.  It helped my son heal quickly from many infections including pneumonia, and gain eye-contact in less than a month. That’s why I add at least a little bit of  coconut kefir to many of my recipes. If you have children with allergies like asthma, they can often tolerate small doses of coconut kefir because it is known to be more hypoallergenic. Not creating a histamine response.  Whereas, something like kombucha tea, which is a wild ferment — may be too much for their sensitive systems to handle. Coconut kefir has even been known to reduce overall allergic response for my clients.  Thankfully, science has caught up to this ancient wisdom that we conscious mamas have been using for years to heal our babies.

The Human MicroBiome Project, which launched in 2008 spent five years studying the micro biome in depth, which led to a surge of independent and university studies — and more people healing naturally.

My book, “Are You Eating Your Bugs” debuted this year as well. After working on it since 2011, I suppose now is simply THE TIME :).

This hummus recipe here is a delicious way you can add these healthy bugs to your plate. It’s a very forgiving recipe in that you can add extra spices or take out ones that you don’t like. It calls for soaking your sunflower seeds, which is necessary to remove the phytic acid. Phytic acid is sort of like the seed’s way of protecting itself from being eaten. (Incidentally, most natural foods we consume have some protection factor like that… all nuts, seeds and grains contain physic acid and must be soaked, sprouted or fermented  for us to fully absorb their nutrition).

Sunflower Seeds are packed with their own nutritional power too. They contain Vitamin E, which helps cardiovascular health and have even been known to reduce the risk of heart-attack. High in selenium and magnesium and low in allergens, these amazing seeds happen to be something that’s well tolerated by many of my sensitive clients too. Then add in the healthy fats, minerals and protein, and you get a near-super food. My son Dougie and I were extremely low in selenium and magnesium when we were tested years ago. Part of that was our inability to absorb due to low stomach acid. So, I created this recipe to help us absorb these minerals. My body craves this and I feel awesome after eating it. Hope you do too.

If you take just a little more time with this recipe you can sprout your seeds — which not only makes them even more nutritious, but also increases your yield. Score!

Spicy Probiotic Sunflower Seed Hummus Recipe

Feeds: 5 hungry husbands or the equivalent.

Prep time: 1-2 days

Uncook time: 5 minutes

Equipment:

  • High speed blender
  • Large 32 oz mason jar
  • Knife
  • Lemon juicer or hand

Ingredients:

  • 2 cups organic  raw sunflower seeds (no shell)
  • 1  organic green chili pepper, chopped
  • Juice of 2 lemons
  • 2 Tbsp Organic Olive Oil
  • Sea Salt to taste
  • Splash or 2 oz of fermented coconut water kefir (or other probiotic beverage)

(Optional — Pick one or a few of these to spice it up a notch: cumin, turmeric, curry powder, black pepper, paprika)

Prep:

  • Make your kefir
  • Simultaneously, soak your sunflower seeds in the large mason jar — filling the water to the top, and adding a splash of coconut kefir to the water. Swish the jar around or lightly stir with wooden spoon.
  • Soak for 8-24 hours.
  • Choose whether to sprout or move to blending.
  • Sprouting Option: Rinse sunflower seeds and return to jar, rinsing 3-5x for (up to) 24 hours. Little tails will grow. (cover with screen or cheesecloth)
  • Blend your sunflower seeds with lemon juice and olive oil.
  • Add spices and sea salt and blend more, and taste.
  • Scoop into a beautiful serving bowl, and stir in a splash or more of coconut kefir.
  • Dress the top with chopped fresh herbs if you like.

Serving Suggestions:

  • Use as a dip for cucumbers and other cut-up vegetables.
  • Spread it on sandwiches and wraps
  • Use as a sauce- base for vegan pizzas
  • Lick it off your fingers because it’s so yummy
  • Take it to parties and feel fancy for sharing something so wickedly healthy that your friends will love (and not even notice it’s healthy).

Ok, I’ll tell you a very short story. I threw a big birthday party for my daughter this year. All of the food had something fermented in it. Many of our friends hadn’t had “our food” before, but everyone ate heartily. The next day, I received several phone calls about the deliciousness of the food, the good feelings people had in their tummies as well as some T.M.I. about the poop happenings of my guests. This stuff  not only helps nourish you, but will also help cleanse you. No one seemed to mind the poop part. They just felt they needed to share. 

Enjoy and let me know what you think.

Love Love Love

Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Put An End To Morning Sickness With These 10 Food Combining Rules

We don’t talk enough about proper food combining in my circles of savvy eaters. So many of my friends and clients are all about eating organic, local, raw, vegan, right for their body/blood type, grass-fed, biodynamic, or whatever. But, when I mention to them that if perhaps they switched up the combos of grub on their plates that maybe they’d drop that extra weight, feel less bloated, gain healing and de-stress – they are often surprised.

Did you know that your body needs to release different enzymes in order to break down different foods and food groups? And, that it can be taxing to your body to combine foods that require different enzymes? Each living food has its own enzymes and every enzyme has a specific function.

Proper food combining refers to eating foods together that can be digested together. Seems like a no-brainer since most of us are aware that good digestion is at the foundation of good health. But, many of the meals we traditionally eat, just don’t work in our bodies.

When we blend foods with varying enzymes, some may get digested quicker than others, leaving the slower digested foods to stick around in your beauteous bod for too long. This also puts a halt to digestion all together. Which means that nothing you eat actually gets fully absorbed. What can happen then, is that those foods can become toxic. Even healthy foods can become toxic if the digestion of those foods is halted. This can feed candida and parasites, wake up viral infections, make you constipated and more susceptible to holding on to the next food you eat. It creates a cycle of blockages. If you’re constipated you know headaches, fatigue, irritability, weakness and even smelliness (body odor) prevail. And of course cycles un-wellness can often be traced back to undigested food.

I first learned this concept when I decided to use the Body Ecology Diet to help my boy and I heal from major candida (yeast) overgrowth (and undo his autism), and it worked! Then, when I ventured into my own raw vegan eating, I did discover I could pay less attention to eating things together that don’t necessarily mix well – probably because the food I was eating was so enzyme-rich. This can mean less work for our bodies. Of course, I’m a huge fermenter and good fermented food is predigested (already broken down), so your body doesn’t need to produce more enzymes.

Digestion definitely slows during pregnancy. Midwives and books tell me it’s the hormones. But I also suspect it’s the fact that candida yeast also naturally rises. It’s all connected.

At 11 weeks prego, I went way out of my usual eating comfort zone and had a little too much peanut butter, watermelon, chocolate – you name it. It was Mothers’ Day week, and my hubby made so many treats. I guess he didn’t expect me to eat the whole tray of peanut butter brownies or a whole watermelon. But I did. And, I totally felt the aftermath.

I spent that whole week in bed with morning, noon and night sickness. My fall from the grace of sacred pregnancy eating began on a Saturday Morning at the farmer’s market of all places –where I bought peanut butter, watermelon, eggs, and honey to name a few culprits.

Before that, I’d noticed a slight uneasyness in my stomach upon waking each morning that was completely quelled by my delicious superfood smoothies. They sustained me, energized me and kept me free of digestive discomfort for weeks. I was able to do yoga each day and seriously felt better than ever. Even better than pre-pregnancy.

So, where did I go wrong? Aside from eating too much sugar? and peanut butter? And rice flour? Oh geez! Well, first of all fruit digests very quickly.. SO, when I ate cookies, and batter and then ate some watermelon, I literally felt bloated in a split second.

Ever feel that after you eat? Like your gut just bloats out? The watermelon stopped the rest of my food from being digested, and I felt super heavy for days.

Also, knowing that I’m preggers and my digestion is slower, I ate far too many cooked brownies that contain NO enzymes for digestion. This means my body would have to produce the enzymes…. But, yet what kinds of enzymes should my body produce? Enzymes to digest the eggs? The rice flour? The oil? I’m sure the answer took hours to determine.

I came out of it combining most of my meals properly, and adding more digestive enzymes and fermented foods to each meal. My diet is naturally at least 70% raw with tons of superfoods and fermented foods like coconut kefir. I drink at least 16 oz. of coconut kefir each day, which helps quicken digestion. And, it makes us feel pretty amazing too because it boosts serotonin.

There have been times when I’ve intuitively known to combine or not combine certain foods. And certainly no rules for eating apply to every person. You have to know how to check in with your body to find your balance with food.

If you’re in question about whether or not you can get more nutrition out of your food, feel lighter and clearer-focused, and put an end to morning sickness – have a go at these tried and true tips.

Proper Food Combining

Water

Don’t drink it with your food because it actually dissolves enzymes. Have a glass at least 20 minutes before eating, so that your natural enzymes can replenish.

If you want to drink something with your food, try lemon water at room temperature. This can aid in digestion. Also a cup of warm tea can be okay.

Fruit

This is a big one. Fruit digests very quickly and doesn’t really combine with many other foods. If you eat fruits alone, on an empty stomach, you give plenty of energy space for your body to digest.

Since it digests quickly, you can have more to eat a half hour later.

If I eat fruit, I try to eat it early in the day because I have more time to burn that sugar energy and its less likely that something else is in my digestive tract waiting to move on to its next destination.

First Breakfast/Liquid Breakfast

Have liquids (green smoothie, soup, tea) in the morning before bowel movements, then solid foods are okay after you poop. This is simply because your body is waking up from digesting and detoxing during the night and needs to release, and eating food requires your energy to shift back into breaking down more food instead of releasing.

Check in with your pregnant self about this one. You may want to think about what light or blended breakfast you can have instead of a smoothie or soup because you may require something more grounding in the morning. This is one of those guidelines you may not be able to follow during pregnancy. And, that’s perfectly okay. I also find that those of us who tend toward candida, spleen dampness, or low digestive energy can’t often handle too many liquids. They can make us feel heavy.

At times I’ve switched over to bone broth and fish for breakfast which works amazingly for me. In fact, it’s my fave. With some spinach and beets. But, I’ve been known to eat my fish raw… I know… so taboo. It just feels amazing and completely light for me.

Then, I’ll have my smoothie a few hours later. Or when I feel hungry.

Another idea is mono eating. Simply having a one -food breakfast like an avocado, coconut, or squash, piece of meat or some presoaked, steamed quinoa or rice.

If you’re a constipated mama to be that’d be quite common. It happens. Trying this in the a.m. may mean you can have at least one bowel movement during the day. I haven’t been plagued by any of these common issues. Except for during my one week of bed -ridden-ness.

Proteins and Carbs

Don’t mix them (example: meat and potatoes, rice and beans). They require different enzymes for digestion.

(Some disagree, of course. I’ve heard and read that rice and beans make a complete protein. I’ve also heard that potatoes have a way of decreasing the toxicity in meat. It may work for you if you have much stronger digestion. However, it hasn’t been sustainable for me, other than times when I’ve known I needed something different. Cultured vegetables also convert meat toxins into useful amino acids.)

This was one of my biggest lessons. I learned it way before becoming prego.

Animal Proteins

If you eat meat, eat it before 2 pm for ideal time to digest. Honestly, the rarer the better for digestion (sorry vegan loves). Cooking meat does kill off enzymes needed to digest it and also reduce the protein. I try to eat wild caught meats, and thankfully I’ve manifested a life where that is so available. I’m loving eating wild salmon and deer from my friend in Alaska. Yum! And, this I know is instinctive because I completely cannot stand chicken or beef right now and I rarely crave meat at all in my non-pregnant life. If I can, I like to marinate my meats in cultured veggie juice, apple cider vinegar or citrus and garlic to help break it down and minimize bad bugs. Still though, I’m not getting enough meat to fulfill all of my protein needs, so I do supplement with raw food-based supplements.

Grains

If you eat grains, these are great to have in the evening for dinner, as they help release sleep hormones. Make sure to soak and even sprout your grains to remove enzyme inhibitors and make them digestible.

Some women crave grains during pregnancy because they seem to quiet nausea. If this is you, definitely soak, sprout and try cooking on a really low temp to retain as much of the nutrition as possible. When you soak them, you’ll find that they require far less cooking time too.

Starchy Veggies

Eat these with leafy greens and other non-starchy veggies.

These can be a total goddess-send for some of my prego loves. Although they don’t usually contain as much nutrition per bite, they are often great for grounding and easing nausea. I’m getting tons of beets which are so needed right now. And, I’m blessed enough to share space with so many organic growers, that I get fresh from-the-garden squashes all the time. YUM!

Fat

Eat lots of good fats while prego. Your baby’s brain and your mood will thank you. Try to combine them only with sour fruit like lime or with herbs and non-starchy veggies.

I like to keep my fats raw and only cook with coconut oil which can stand higher temps. I take fish oils and also eat hemp oil, olive oil, raw butter and ghee as I wish. And, I wish a lot!

I even occasionally throw a raw egg yolk on top of some cooked greens, allowing it to cook on the heat of the greens. Another taboo on the raw egg front, but so full of nutrition and good for my body.

I haven’t been too in love with nuts during this time, but they can offer good protein and fat, like egg or avocado—if you can handle them. Nuts, like grains are most often more digestible when soaked first.

I also find benefit sometimes in roasted almonds. They might help you feel grounded.

Your Plate

if 80% of your meal contains leafy or non-starchy veggies like spinach, kale, collards, broccoli, veggie soup, salad etc and 20% is either grain, meat or starchy veg, you’re setting the stage for a meal well digested. Keeping lots of it raw will help kickstart that too. Of course adding in coconut kefir cultured vegetables or enzymes helps even more. If you cannot really do raw foods, try adding in more raw cultured foods. I’ve found, in my various stages of needs changing, that this really creates balance for me.

Getting Full

Try only eating until you are 80% full. Again, this leaves room for digestive enzymes to do their thing.

Your Body Knows

Your intuition is divinely heightened during this time. So, really tune -in and learn the signals. If you are craving eggs or meat there is a reason. If you are uber turned off by them, there is a reason. If you get gassy, bloaty or smelly there is a reason. If you are way more tired after you eat, there is a reason — and I’m convinced that pregnancy can be a time of amazing wellbeing, if you tune-in.

See how you feel when you mingle healthy fats with fruits…some people feel great eating these together. Try not eating starches with your grains and see if that helps. Even one of these steps can help you make huge improvements.

Being ultra sensitive during this time is your opportunity to understand your body better and build the way of eating that works best for you. All food has the potential to be medicine for you if you eat it in the best way for you.

Check Yourself

In Traditional Chinese Medicine, your spleen has to transform food and drink into energy. When your spleen is deficient, you may have a pale face and tongue, fatigue after eating, fullness in the belly and loose stools.

If this worsens, it can progress into diarrhea, candida overgrowth, cold feet and hands, a desire for warm foods and discomfort from eating raw.

Chinese Medicine also teaches that one extreme can become another if not addressed. Diarreah becomes constipation. Extreme cold can become extreme heat. And, by simply beginning with the way you eat, you can ease the burden on your spleen. If you are preggers and experiencing really uncomfortable issues, there may also be herbs you can try to help you. I love reishi mushroom. For me, this really does the trick.

Also, things like massage, dry skin brushing, yoga and acupuncture can activate your digestive system.

It’s All about YOU

While this post mostly refers to my way of eating, you can take any food that’s already on your menu and apply these concepts for digestive relief and to get more nutritional bang per bite. Most people do not get the full nutritional value of their food because it remains undigested. You can change this with food combining differently.

Try it and let me know how you feel, and remember that I am here for personal consults to help you find out what works best for you.

Namaste and Happy Eating,

xoxooxGina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

Healthy Pregnancy: Eating, Yoga and Meditation

violet

I feel more amazing than EVER. There’s this inner sense of BLISS that keeps me KNOWING and CONNECTED. Dougie tells us “HER” name is VIOLET, and we agree. Although this tiny being is but the size of a grape at 11 weeks in womb, we know that “she” is a soul mate. Someone we have long known and long awaited.

Violet who represents the highest frequency Healing Light. The Violet Flame of Transmutation. Vision. Connection. Protection. ENLIGHTENMENT. I asked Dougie what would happen if the baby is a boy, and he says ” She is not a boy, she is my baby sister, Violet.”

Violet has been coming to me in dreams since I met my husband. And, as time passed, she’s been showing herself to me outside of dreams too. Years ago, while swinging on a park-swing in Chicago, I saw and felt her by my side.  She told me her birthday is December 2013. And, so it is.

To top off our excitement, several of my best girlfriends are also expecting bundles if BLISS soon.  Sharing this Journey with them, even from afar, inspires me to make this the ROCKINGEST time of my LIFE.

I’d love to share with you some of the things we’re doing and choices we’re making to keep the Bliss flowing.

Mom’s Health and Food

You know I’m all about eating right for your needs and that food has been my medicine for ages — helping me recover from candida, fatigue, migraines etc, and helping my son Dougie pull out of autism. Now, my body is someone’s  home for her first 9 months of life. This is a seriously amazing opportunity.

So, here’s what I’m eating and why:

Every supplement is raw and organic.

Daily Smoothies (up to 1 qt throughout the day but it varies)

Varying Ingredients:

  • Spirulina Plus (Body Ecology brand): Great source of predigested, easy to absorb super protein with REAL LIVE probiotics. Helps keep my digestive bacteria in balance, as candida yeast  can rise during pregnancy. This super food is also full of vitamins and minerals that go directly to your developing baby. The probiotics living in this food help to create vitamins in our bodies. There is even evidence that these “bugs” are responsible for making B12.
  • Chlorella (Healthforce Nutritionals Brand: Nutrient Dense super food that has a load of chlorophyll, and has even thought to deflect toxins from harming our bodies.
  • Maca: An adaptogenic super-root that we have been introduced to through Peru. It has the ability to regulate hormones, and like any other adaptogen, give your body exactly what it needs for balance. It also oxygenates our blood, and helps neurotransmitter communication. Maca is also said to help produce mother’s milk for mamas. It tastes great, a little like malt, and offers a nice grounding energy to balance out the expansive green foods mentioned above.
  • Cod Liver Oil: (I’d do krill oil if I had it here in Costa Rica) High quality fats are needed for the baby’s brain development. I find when I don’t have this, I intuitively feel something is missing. It really gives me a sense of ease throughout my body.
  • Vitamineral Green (Healthforce Nutrionals Brand): Covers a broad spectrum of vitamins and minerals all in food form.
  • Ancient Earth Minerals (Body Ecology Brand): Exactly what it sounds like. This supplement offers a top-notch source of humic and fulvic minerals. Things that are now missing from most of our soils and foods. It works to support thyroid and adrenals.
  • Chia Seeds: Fiber! But also these beautiful seeds have a way of soothing stomach and joints too.
  • Hemp Seeds: Another great source of protein.
  • Hemp Seed Butter: What a yummy source of fat of fat and protein.
  • Reishi extract (Dragon Herbs/22 Reishis): Perhaps my favorite Herb. As an adaptogen Reishi really supports every bodily system. Reishi works on our physical bodies, but also has a distinct role in increasing our spiritual connection and overall “spirit” for life. I’ve been told by Chinese doctors that they can tell when a mama consumes Reishi during pregnancy.
  • Reishi Tea: I feel a more yin support ( core support/kidneys) when I drink Reishi Tea. A little vanilla and stevia and it takes the place of coffee for me.  Sometimes, I use Reishi Tea in my smoothies. Sometimes drink it warm. Reishi also keeps our candida index down.
  • Coconut Kefir: Amazing source of probiotics and mineral. Gives me energy. Helps build the baby’s inner eco system and immune system.

These ingredients will be blended with coconut or avocado and frozen berries or frozen plantain from our trees in Costa Rica.

Other Delicious Raw Organic Power Foods

  • Cultured Veggies (Cabbage, Beet, minerals added): Helps digest everything else. Tastes Great and filled with probiotics too.
  • Earth (Vitamineral Green Brand) another delicious form of  high-quality minerals that tastes great on warm foods like eggs, sautéed veggies, soups.
  • Young Coconut water and Coconut Meat:
  • Coconut Oil: Healthy fat with amazing healing power for thyroid and more. This oil can be heated without becoming toxic, so its the only oil I use for cooking.
  • Every color of veggie!: I’m having huge salads and feeling very drawn to the taste vegetables! Yum!
  • Black berries and strawberries:
  • Local goat cheese: Ask Violet. This stuff tastes like Heaven to me right now. I’ve read not to eat raw cheese when preggers. This to me, doesn’t seem logical. In it’s raw state, cheese has the enzymes needed to digest.  If there were pathogenic bacteria on the cheese I chose to eat, In wouldn’t chose it. But, I am not suggesting that you follow my lead on this one. I can tell a difference between raw and pasteurized cheese. I cannot even digest pasteurized cheese. Again, this offers some fats and proteins.

Delicious Cooked Foods on the menu:

  • Egg Omelets (Made by Dougie): Served with veggies and cultured veggies. I’m normally not an egg fan, but I’m loving them a few times a week. We keep them a bit runny and raw.
  • Fish Cakes, Fish  salads: Local Costa Rican caught small white fishes (lowest mercury) blended with spices and herbs. I’m having fish a few times per week too. I’d have it every day if I could keep up with myself.
  • Rice noodles with home-made sauces and dressings

Treats and Sweets

I went gluten free again officially in January. It totally helped clear me of  back and joint pain and I literally felt like a veil lifted. I intended to have  a gluten-free pregnancy too. But, had a few slices of home-made organic pizza here in Costa Rica. I totally LOVED it! I think Violet did too. We’ll see how the rest of the time goes. Because we found a few places who make gluten-free treats that are sweetened with fruits.

  • Almond flour banana-nut Cupcake
  • Raw Banana Ice Cream
  • Raw Chocolate Bar

Foods I’m not Loving

Some of my normal favorites are not so awesome right now. I’m not able to digest them very well, and my body is just saying no.

  • Brown Rice
  • Quinoa
  • Beans of any kind
  • Nuts
  • Seeds
  • Watermelon

Yoga:

Violet’s got me going deeper and playing with yoga much more than usual. I find slower, longer poses and deep stretches are giving me energy, keeping me flexible and pain-free AND helping my digestion. I have  a notion that yoga during pregnancy will make for a more comfortable labor and birth. Not to mention increase oxygen flow to the baby and help with her development.

My last yoga class in California, before we headed out to Costa Rica, left me feeling strangely unbalanced. I couldn’t hold a pose. I couldn’t breathe fully down to my core. I kept tipping over during Tree Pose. The pregnancy definitely changed me.

Now, I’m yoga-ing for about 3 hours a day.  My body leads me into Cat/Cow, Down Dog/Up dog, forward bends and light back bends. I just listen to what I need and with each stretch my body feels even more BLISSED. I’m lightly focussing on hip openers, blood flow and strength and endurance. The slower pace feels like its allowing me to heal my body even further. Who would’ve thought? I used to think pregnancy was about giving your body to another person. I know. I know. But, now I see that she is giving me so much healing as well.

Meditation:

We’re feeling an un-assisted birth will be the best for us (and we did have one).  So it’s even more important to connect on a vibrational level with the soul we are welcoming. To make sure we are fulfilling her needs and wants. To make sure that the experience will flow in a healthy way. Positive affirmations have helped me a lot. So has Kirtan music like Krishna Das and Snatam Kaur. I take time throughout the day to pause and create and recognize the flow of LOVE between Violet and me. I’ve been internally talking to her about her positioning and her absorption of nutrients as she grows I send each bite of food down with a gratitude blessing and intention for each food or plant’s medicine to reach her.

I share Reiki with her too. I’m making space in my day to meditate for longer periods and really have a more complete sense of Violet’s needs. Intuition is up now, and it will be my strongest tool for preparing for this miracle.

Can’t wait to share lots more!

Need Help with pregnancy eating or planning an unassisted birth? Contact me for a consult or coaching package.

xoxo

Bliss Eating: Gut Health Marries Gut Instinct 3/9– Healdsburg, CA

Hello Loves,

Join us for an interactive workshop where we share everything you need to know about improving your digestion for ultimate WELLNESS!

March 9: Bliss Eating: Gut Health Marries Gut Instinct
Honoring Your Body’s Inner Ecology

1- 3:30 pm

Healdsburg, CA private Residence. Email Gina@BlissedLife.com for details.

$55

Learn About

:

DELICIOUS fermented foods and why you’ll love them!

How to use and improve upon your INTUITION to create the most satisfying diet for yourself!

7 Steps to Amazing Digestion!

We’ll show you how to nourish and listen to your “gut feelings” in order to align with what foods are right for you. Because your body and your needs are unique.

You get to taste our fermented vegetables, coconut kefir, nuts, seeds, butter and even healing superfood CHOCOLATE!

Did you know that eating fermented foods will make animal products more digestible, and help turn toxic by-products of meat into useful amino acids? That is if you are eating the right fermented foods.

For centuries, people have fermented foods for the sake of preservation. Now, we realize the importance and DELICIOUSNESS of adding them into our daily lives, and making sure we are getting clean, potent and balanced batches that our bodies can really use. Not all fermented foods on the shelves today are even alive or abundant in absorbable bacteria. Things like store-bought yogurts, kombucha, kefir, sauerkraut, kimchee, pickles, etc pale in comparison to the power of truly healthy fermented foods.

Good Fermented foods are full of healthy bacteria (probiotics) that make your gut happy. And, a happy gut means that you can digest your food better. These are far more effective than probiotic supplements and cost far less too!

Fermented foods were a Major factor in our family’s healing from autism, candida, seizure disorder, fatigue, acne and more. We can’t wait to share them with you.

The Intuitive Side

:

Intuition Building exercises
Gut Health and Gut Instincts
Getting Grounded
Asking and Receiving Intuitive Answers
Eating Clean (what does that mean for your body?)
Food Energy (yin/yang) and Healing Powers
Muscle Testing

Everyone leaves with

A jar of cultured veggies
A recipe book
Tons of info on how to easily incorporate healing foods and fermented foods into your busy life.

Can’t wait to see you!

The class is $55/person. Prepay through PayPal to secure your seat by Feb 27

Check Out Our Fermented Food Making Videos

Xoxo Gina and Doug

Conscious Wellness Video Resources

These are simply teachings and information we find necessary to spread for the good of all. We are not monetarily affiliated with any of these companies, with the exception of Body Ecology. ( We do make a commission on Body Ecology sales through our website.)

Grounding (As in connecting to the vibration of the planet Earth): “Earthing Grounding Barefoot Clint Ober: The Most Important Health Discovery Ever”

Video Shared By (Youtube Channel) http://www.youtube.com/user/redelkaudio2

Check out Clint Obre’s website here: http://www.earthinginstitute.net/

Grounding has been a simple and extremely beneficial part to our healing. Listen here to the expert, himself… Clint Obre explain what that is and how you can do it for next to nothing. Dude, we are talking pain relief, disease relief, better sleep, great skin mmmmm!

Cultured/Fermented Food Videos: By Us!  Blissed Life

We ferment everything from cabbage to cacao, and we do it with style. These foods are our medicine.

Autism Recovery Videos By Us! Blissed Life

Check out our autism recovery videos linked here!

Seizure Recovery Videos By Us! Blissed Life

David Wolfe’s Earthing Experiment

Video Shared By (Youtube Channel) Len Foley
This is a video series way worth watching about Earthing/Grounding. Watch it all!

Indigenous Nutrition & Physical Evolution By Daniel Vitalis

Video Shared By (Youtube Channel)  Superfood Speakeasy

Daniel Vitalis’ websites: Daniel Vitalis.com and Find a Spring and Surthrival

Daniel Vitalis is such an amazing source of energy and information about what it means to THRIVE. We love his work. This is an amazing 6 part series. We are posting the first one. Hope you get to watch them all.

Donna Gates LIVE at the Longevity Now® Conference 2011

Video Shared By (Youtube Channel) Longevity DVD: http://www.youtube.com/user/Longevitydvds?feature=watch

Donna Gate’s website: Body Ecology .com

Find out about the extremely important role that bacteria play for our health.

Daniel Vitalis – WATER The True Elixir of Life & Youth ” Water Shamanism”
Daniel Vitalis’ websites: Daniel Vitalis.com and Find a Spring and Surthrival

If you dug this piece and want more tips for tapping into your own intuition, click here to get your free 3 Days to Bliss-Ness Toolkit — chock-full of mantras, recipes and exercises you’ll LOVE!

The Dirty Reality Of The GMO Industry And How To Rise Above Their Disingenuous Game

I got pretty fueled about proposition 37. This “opportunity” we had to label GMO food meant (to me) that my friends and family who are not already in the loop about the dangers of these genetically modified foods– would be given a clearer choice.

But, last I checked…the proposition didn’t pass.

So, I want to share with you some simple things you can do to take back your health. Because you are always in control of what goes into your body, and you always have the opportunity to make clear, informed choices.

What Are GMOs, Really?

Pretty much every fruit, vegetable, meat and grain that we put into our mouths has somehow been manipulated by humans to taste and grow a specific way. This is called “farming.” Simply put — wild, natural foods are different than farmed foods. Farming, over time, has changed the way that we humans eat and has changed the quality of our health and soil. All is as it should be. But, this did happen. As part of our free-will, we gave up our wild-natural side, learned how to control things and made our mark on planet Earth. And, I feel we have done amazing things. I am grateful for technology and science.

Genetically Modified Foods or “GMOs” as considered in Proposition 37 refers to the deliberate manipulation of food cells, splicing fruit cells with those of animals, for example, to get a specific effect. Currently, the public statements are that GMO foods help food last longer and require less human work to maintain. They are resistant to bugs and spoilage. And, that they are essentially freaking awesome and you don’t need to know much more about them. But, the independent media has done an outstanding job spreading the truth. The Obamas have an “organic garden” but wouldn’t publicly endorse our right to eat clean and organic. It’s not sad. It’s empowering. It means it’s time to wake up and learn for ourselves about what is good and healthy to eat. It means educating those around us and UNDERSTANDING that during this time of huge change, we may all be in different places. We may have different opinions. The illusion here would be that there is some kind of enemy. We are all one. Remember that as you dig in to discover what is right for you.

GM food enthusiasts boast about things like ending world hunger and reducing diseased plants. And, they’ve recently spent millions of dollars pre-election day, bombarding the US with commercials and ads (thank goodness I don’t watch TV…but my Facebook page was inundated) about why their wonder foods don’t need to be labeled and why you don’t need to know when you’re eating them.

In order for these foods to be pest-resistant, their seeds are infiltrated with toxins. Neuro-toxins and others. We now have a genetically modified corn that can make people sterile as well. What kills off plant invaders also enters our bodies as part of the food. What do you think it does to us?

Funny thing is that these pest-resistant plants don’t require less pesticides. They haven’t ended world hunger. And, the planting of monoculture commodity crops are not going to feed people in need. So much of them are being used to feed factory-farmed animals. Since when do cows need to eat soy or corn? Monocultures (1 crop farms) create imbalance in the soils, reduce the Earth’s natural ability to heal herself, and therefore require more work to get rid of pests and the like. We are left with soil that is very mineral deficient.

It’s difficult for the public to get a handle on the safety of such foods when the research on them is……well, where the heck is it?

Fortunately, recently Dr. Joe Mercola shared some very valid detrimental facts regarding the consumption of GMOs in rats. We find them causing tumors and cancer quite quickly. I’ve tested these foods on myself both knowingly and unknowingly. I get almost immediate heart pain when I consume genetically modified corn. My son gets red hot skin and a rapid heart beat. He is someone who has recovered from autism and he’s very sensitive to the unnatural. And, it is my belief that autism is perpetuated by the continued “effing” of Nature that we do through our food and water system (and all of the “systems”).

If you read about codex alimentarius, you will understand that the idea of population control and mind control through our food system is a real concept that has been used by Hitler and perpetuated by the same people who promoted concentration camps. Our bodies respond accordingly to what we consume. Things like fluoride in your water and UN-nutrition in your GM food literally block your joy response, make you complacent, and attack your natural intuitive power at your pineal gland. This is a physical brain reaction to franken-foods.

But, like I said, all as it should be. You now have the power to turn things around and create a ripple.

One way to side step GMOs is to know the “code” on produce stickers, and understand which companies supported Proposition 37 (wanted mandatory labeling of GMOs for consumer benefit), and those that did not (did not want GMOs to be labeled, to keep consumers in the dark). You can get that information in the handy visuals, below.

Knowing what foods are conventional, GMO, and organic, and where companies place their alliance, goes a long way to you making better choices, and shaping the future food culture. In addition to that, learning how to make your organic, whole foods even more nutritious will allow you to win back your health. An excellent way to do that is by eating more fermented (cultured) foods.

How To Make Fermented (Cultured) Foods, And The Amazing Health Benefits They Provide

Recipes

Garlic Mania

Garlic is such a wonderful antibiotic/anti fungal and so much cheaper than most other supplements out there.

You can decide to use this as medicine… or as a probiotic addition to salad dressings, dips and sandwiches or both.

Ingredients and Equipment:

  • 5-10 heads of garlic peeled (whole cloves separated)
  • ½ cup each of olive oil, coconut oil, raw apple cider vinegar
  • 1 tsp raw honey
  • 1 packet each of kefir and culture starter or 1/4 cup coconut kefir
  • Glass jar with lid
  • Blender
  • Optional add-ins hot pepper, dried olive leaf, dried oregano

Process

  • Blend oils with vinegar and honey
  • Stir in cloves of garlic
  • Add starters
  • Ferment for up to 30 days+

The garlic gets softer and easier on the palate. You can eat whole cloves, and use the oil in dressings or to ferment more garlic.

Cultured Cacao-Wows

As much as I love chocolate, it never really sat right with me until I started to ferment it. It’s acid-forming in the body and can feed candida. I found this to be a really satisfying and non- addictive way to enjoy chocolate, as well as a great way to hide supplements if you have to.

Ingredients and Equipment

  • 2 ½ cup raw organic cacao
  • 2 ½ cup cacao butter
  • ½ cup – 1 cup coconut sugar
  • 1 tbsp Vitamineral Green powder or your favorite whole-food multi-mineral food powder
  • 1 packet Body Ecology kefir starter or 1 packet Body Ecology culture starter or 1 tblsp of Coocnut kefir
  • Glass jar or bowl with lid
  • Candy molds of choice
  • Blender
  • Add ins: sea salt, cacao nibs, and mesquite; cherries, cayenne and sea salt; maca, mesquite and lucuma, cinnamon, maca, mesquite and lucuma, spirulina and mint.

Process

  • Melt cacao butter at 80 degrees in food dehydrator or in double boiler
  • Stir in cacao powder
  • Blend with coconut sugar in blender
  • Pour into glass jar
  • Add culture starters or a few teaspoons of coconut kefir
  • Let ferment for 24 hours
  • Add your add-ins
  • Pour into molds
  • Refrigerate and eat

For Fudgy Wows – replace cacao butter with coconut butter. Or do a half and half mix =YUM!

Hope you enjoy these and feel empowered to add them to your arsenal of natural healing tools.

I’m the kind of person who wants to know the truth, no matter what it is and who can THRIVE regardless of what crazy information might come up. Know yourself and what makes you tick because you create your reality, and if the GMO thing brings you down –you definitely don’t want to stay living in that vibration. Focus your attention what what you want to do, what you want to eat, how you want to be. Focus on high frequency emotions like gratitude, which allow you to transmute that which doesn’t serve you. You will best serve the rest of the world by being TRUE to you.

Have a gorgeous day!

Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

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I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!


 

How Spirulina Helped Heal My Family Of Autism And Seizures (And My Chocolate Spirulina Recipe!)

Green Food Is Good

Allow me to introduce you to spirulina,  one of our most favorite super foods! With all of the hype about GMO- Monsanto-Franken-Neuro-Toxic-Mutant food, I wanted you to know that you can still get pure amazing nutritious HEALTHY food. Food that can even negate and detoxify you from the ill-effects of eating the packaged poop stuff.

And prevent further damage.

Spirulina, a form of blue-green algae,  boasts 10 times more beta carotene than carrots, is about 65% protein and provides us with essential fatty acids, phytonutrients, probiotics, and antioxidants.

Millions of years ago, before we were even a tear-drop in Mother Nature’s eye – Spirulina flourished. The nutrients contained in the spirulina plant helped our planet evolve. It’s perhaps our earliest ancestor.

To me, it offers one of the simplest ways to end world hunger!  You actually need less food when you eat it because it takes care of so many nutritional needs. It grows easily and well in lakes and oceans, and I’m just discovering that it can even be grown in soil.  Think of what savvy organic growers could do with this stuff!

At times when Dougie and I were in deep healing from his autism and my candida — we THRIVED on spirulina. Just adding it to our diets made us happier, gave us energy, and REALLY curbed sugar cravings. Plus it helps tremendously with brain-fog.

The plant has undergone intense studies for the past 30 years, and proves safe for the little ones as well. So, don’t worry so much if they won’t eat their lima beans – push the algae, and get super healthy kids.

Dougie had his first serving at age 3 years and 1 day. And, at 3 years and 1.5 days– he was potty trained. That’s without practice. And, experts told us he had autism, and that meant we could expect delays and complete lack in development.

The first time he ever had the kicked-up spirulina blend from Bio-Age (Bioage.com), he buttoned his shirt for the first time. He lost a tic that he had for a few months, and over a small period of time — he began to speak more clearly. We saw so much developmental BLISS with the BIOAGE Algaes, that we removed most of our other supplements. It’s still a staple.

It reduces brain swelling. It sends nutrients where they need to go without making your body work so hard to digest. This is majorly important in autism and many cases of common illness like allergies and auto-immune dysfunction because digestion is so compromised.

My hubby used it as the main healing tool in helping him recover from a seizure disorder and a 12 year reliance on some pretty harsh prescription seizure meds.

Why wouldn’t we want to use spirulina to feed the hungry? It would open their minds and lift their spirits while nourishing them!

Consuming spirulina (algae) has been linked to recovery from diseases like cancer, ADD, and autism. Research also shows significant progress in its effect against the AIDS virus. In my time working with private clients, I’ve been able to see clarity of mind come back to people with Alzheimer’s and Parkinson’s through the use of  spirulina.

Spirulina is a super food  — which means it is a complete food. Think — something they’d eat on the Matrix. People use spirulina to enhance energy, detoxify poisons (sugar, alcohol, mercury), control weight and balance mood.

Check out this great e-book on Spirulina and Chlorella by the Health Ranger, Mike Adams of Natural News!

Spirulina For Dinner?

So, the question is how does it taste? I’m sure you don’t want to be making yourself an algae salad three times a day just so that you can tout gorgeous skin and enough energy to keep you awake through the night, right? I gotta be honest — some of it is pretty gross! And, while it can be taken in pill-form, you’ve got to watch that you get the purest kind that is without mercury…because if it comes from a toxic lake its got nothing but chemicals, metals, and junk to share with you.

It must be pure. And, I have my favorites. I’m quite fond of Healthforce Nutritionals TRUGANIC Spirulina Manna. I LOVE Real Food Real Life’s Pro-Daily Otic, which is a fermented blend of algaes (green, grains, seeds and sprouts). Both of these taste so good that  I even get my non-health-food-lovin’ friends to crave them. They can easily blend in a smoothie and even be hidden under some raw chocolate as you transition to adding it to your diet. But, once you’re like me and crave this stuff — you’ll find it tastes great in salad dressings and dips too.  Courtney Pool wrote a whole book on spirulina recipes!

How Much Spirulina Should You Eat?

Always go slowly and learn about a food’s energy when adding something new to your diet. Spirulina has an expansive energy which means that it pulls your energy up. For some, this can mean headaches. If you’re feeling hyper or light in the head, that can mean you have some stuck energy, and spirulina can exaggerate that. Not to fear.  All greens have expansive energy. Balancing this out with the “grounding” nature of good quality sea salt is enough for some people to really benefit from this amazing algae minus the headaches.

My recommendation to my clients is usually to begin new healing foods even more slowly than suggested on the label, and take close note of how you feel. When you reach a point where you feel good, you may have hit your ideal dosage. But, it has to be built-up-to.  Traditional Chinese Medicine says it takes 100 days of an herb to start feeling the true benefits.

Most people don’t need to consume lots of spirulina to get great results. It’s potent stuff. The more you consume, the more detoxifying it becomes. Smaller amounts can address nutrient deficiencies from the core up. The way I see it is if you are deficient, like we were, it makes sense to go slowly and really allow the algae to work.  Our family shares a spirulina smoothie almost every morning, and we only use about 1 tablespoon of manna or 1-2 capsules of BioSuperfood brand (much less than recommended) in total. In the colder months, we may have a little less, or at least combine it with more warming and heavier foods in our smoothies like avocado, coconut and cinnamon.

I find the fermented algae from Real Food Real Life to be more grounding.

The fun of natural health is that you build it. Your nutritional needs and tolerances are unique. It’s cool because the experimentation makes you so much smarter about your body and what you put in it. GMO food just causes tumors and sterility.  No fun!

A Heart Of Green

Green foods open your heart chakra. It’s becoming even more popular knowledge that our emotions matter. In fact, they create vibrations that actually heal us.  The vibrations that come from your heart chakra are 500+ times stronger than those that come from your brain. So, yes, your thoughts matter. But real brain connections that create change in your life only happen when there is a corresponding emotional experience with your thought.  When you open your heart to emotions like love, gratitude and forgiveness — your body heals. Spirulina opens your heart chakra in the same way! Seriously…have a few servings and tell me if you don’t feel grateful and in LOVE with life. Food can be a healer for our physical and emotional health.

Here Is My Fave Way To Eat Spirulina…In Chocolate Of Course!

I wasn’t going to let you leave without this.  This is a recipe for my fermented chocolates. Raw chocolate or cacao is another heart chakra opener!  Some of my clients have a hard time tolerating plain raw chocolate.  But the fermentation and addition of these healing herbs and SPIRULINA seems to take care of that.

I like to add spirulina to it to balance out the acidity in the cacao, and add nourishment. Who knew it would taste so good? Most of my friends are pleasantly surprised.

Cultured Cacao-Wows

Ingredients:

  • 2 ½ cups raw organic cacao powder
  • 1½ cups cacao butter
  • ½ cup – 1 cup coconut sugar
  • 1 tbsp Vitamineral Green powder
  • 1 packet Body Ecology kefir starter
  • 1 packet Body Ecology culture starter
  • Glass jar or bowl with lid
  • Candy molds of choice
  • Blender

Add-ins: spirulina, vanilla sea salt and mint;  sea salt, cacao nibs, and mesquite; cherries, cayenne and sea salt; maca, mesquite and lucuma; cinnamon, maca, mesquite and lucuma; Gojii berries, bee pollen and anything else you like with your chocolate!

Process:

  • Melt cacao butter at 80 degrees in food dehydrator or in double boiler
  • Stir in cacao powder
  • Blend with coconut sugar in blender
  • Pour into glass jar
  • Add green powder and culture starters
  • Let ferment for 36 hours (keep in dehydrator to keep in liquid form)
  • Add your add-ins
  • Pour into molds
  • Refrigerate and Bliss Out!

    xoxo!

    Gina


Have you seen my new book, “Are You Eating Your Bugs?” I’d love for you to get a free excerpt to help you analyze your digestive prowess. You can get it for free, here.

2

I’d love to help you create bliss in your life through healthy eating! Contact me for your personalized session!