Forget GMOs — Eat Your Bugs

Blissed Life

I got pretty fueled about prop 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…

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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!


 

Vegan Probiotic Key Lime Ice Cream: A Fermented Dream Come True

Mochi ice cream in green tea, vanilla, and str...
Image via Wikipedia

Have you ever wanted to try your hand at making ice cream, but didn’t think you had the time? Well, you can make your own ice cream from fermented coconut meat or avocado, and enjoy it as a dessert or even a tangy, sweet smoothie addition.

It’s delicious and takes minutes to make — and even less time to disappear from your bowl. So you may want to consider doubling the recipe.

Ingredients:

4-5 cups coconut kefir cheese (fermented coconut meat) or avocado

Juice of 3 limes

½ cup Lakanto or birch xylitol or luo han (herbal sweetener)

Few drops Stevia (to taste)

1/8 tsp pure vanilla extract or vanilla bean

Pinch Celtic Sea Salt

Process:

In a Vitamix or food processor, combine coconut kefir cheese (or avocado) and lime juice, and blend for about 1 minute. Add Lakanto, sea salt and vanilla and blend for another 30 seconds. Taste and add Stevia as needed. Pour into freezer-safe container or ice cream maker.  Freeze until ready to enjoy!

*Note – If you do not have an ice cream maker, you will want to blend it once more before eating to get the creamiest consistency.

Use this to fill a raw pie crust, make a delish sundae with berries and chocolate syrup or add it to a green smoothie for the yummiest of smoothies.

Note: when we freeze fermented food, we do kill off the living bacteria. However, the bacteria has already predigested some or all of the  sugars, fats and proteins to ake this food much easier for you to digest.

when we are trying to heal and support our children’s  guts, we need to make our food easiest to digest and delish enough for them to eat it.  You can get creative with this recipe and add supplements that you need or pull a switcheroo on the flavors to make it more palatable for your little sugar plum at home.

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

 

Looking for some Major Healing like our family had? Check out our 3 Days to Bliss Toolkit…Free!

Enjoy your moment,

Gina

Fermented Pine Nut Cheese with Body Ecology Starter

 

Pine nuts
Image via Wikipedia

I have learned that fermenting nuts means that I can have more of them. This is probably because the good bacteria in the culture starters I  use helps to break down the nuts, However, I still try to keep them varied and in small amounts for balance.

Ingredients:

  • 2 cups organic raw pine nuts
  • juice of 1 lemon

Props

  • Sterile glass jar
  • Strainer (like a metal strainer with handle)
  • Cheese cloth
  • Bowl and plate
  • Good blender

Process

Blend 2 cups of pine nuts  in your Vitamix or high speed blender(you do not have to soak these) with enough water to make a creamy consistency in . Add juice of 1 lemon. Scoop into sterile jar. Ferment over night using 1/4 cup coconut kefir or other fermented liquid or 2  digestive enzymes.

Close the jar and allow to ferment for about 12 hours.  Remember that the friendly bacteria eat sugar, so foods like this ferment quickly, and the bacteria will die if there is no more sugar to feed them. If you wanted to ferment it longer you could add some inulin (chicory fiber) to feed the bacteria… but I have never done it that way.

After 12 hours, remove cheese from jar and place in cheesecloth. Lay the cheesecloth in strainer, and place the strainer over a bowl in the refrigerator. The liquid will drain into the bowl and make a thicker cheese. Cover the bowl with a glass plate (to keep it as sealed as possible)

You can then add herbs and sea salt to your cheese for a delicious dip, spread or addition to your soup, salad or any other meal.

You can even dehydrate this on raw crackers and make cheese crackers.

(You can skip the cheesecloth step if you like. The cheese will still be delicious, but softer).

P.S.  Lots of children on the “autism spectrum” have food allergies because they do not have the bacterial digestive make-up to break down some of the proteins and sugars. Nuts are a big trigger for many of our kids. We never had a problem with fermented pine nuts in  moderation. Then again, pine nuts are not really nuts.

If your child is allergic to nuts, depending on the severity — you may be able to reverse the allergy by repairing the gut. And, if you still want to try this cheese recipe you can replace the pine nuts with sesame seeds, sunflower seeds, pumpkin seeds or a combo of them.

Mangia Mangia

G