Sunny Cocoa Truffles for People on The Body Ecology Diet Tara Carpenter, NC. Nutritional support for people on The Body Ecology Diet (B.E.D.). Originally published on December 27, 2013. These heavenly bonbons are free of most common allergens and acceptable for stage 2 of Body Ecology Diet (B.E.D). If you have food sensitivities, you know […]
Category: The Body Ecology Diet
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Pomegranate Jello Recipe
The perfect treat for a hot summer morning and a sneaky way to get gelatin into you (+ kids). I created this jello while on The Body Ecology Diet (B.E.D) to heal a chronic case of yeast overgrowth. My kids did this gut healing protocol too, so I had to get creative in the food department […]
ASEA: A Placenta Perspective Tara Carpenter, CPES. Hormonal support for new mother’s in Vermont, since 2011. As a Certified Placenta Encapsulation Specialist I am in touch with a lot of placentas! Recently, I had one impressive enough to write about …. this placenta was different with a weight of solid gold in my hands and […]
Traditional Recipe for Flax-Onion Crackers Tara Carpenter, NC. Nutritional support worldwide for digestive-related health issues; especially yeast overgrowth with Body Ecology Diet (B.E.D.). These crackers are rich in flax seeds which are full of fiber and omega-3’s. They’re also crispy, easy to digest, and can relieve constipation; one of Nature’s digestive cleansers. Onions are a […]
Tara Carpenter, NC. Specialized in This fatty, nourishing food is traditionally known to have healing properties for both the digestive and immune system. A king of primal ‘brain foods’ that has long been utilized as a healthy source of vitamins (A, K2), fats (omega-3 and 6), and minerals (iron, zinc, selenium, boron, manganese). What is […]
Do unsalted, cultured vegetables cause botulism? Tara Carpenter, NC. Originally published on October 28, 2012 This is the question I get asked most in the unsalted cultured food workshops I teach. People tend to be stumped on how cultured vegetables will stay fresh and safe if they don’t contain salt. Unsalted cultured vegetables are new […]
Where I live in the valley of Vermont, spring is a combination of muddy roads and loads of snow melting into the rivers from the mountains above. Cooking takes on a whole new feel when spring rolls around. All I want to do is be outside and when I do venture in the kitchen, I […]