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 […]
Placenta: Hormonal-Rich Remedy for New Mothers Tara Carpenter, CPES. Bringing hormonal support to new mothers in Vermont since 2011. Placenta is recognized by Traditional Chinese Medicine (TCM) as having strong Qi (life force energy), scientific research also shows placenta to be incredibly nutritious, containing iron, B12 and protein. Placenta also contains a mother’s own set […]
Flax-Onion Crackers Tara Carpenter, NC. Nutrition Consultant for people regaining natural gut microbiome after yeast, bacterial, viral infections. Originally published on February 17, 2013. 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 […]
Bones Worth Chewing: Feeding Marrow to Kids Tara Carpenter, NC. Nutrition Consultant for people regaining natural gut microbiome after yeast, bacterial, viral infections with The Body Ecology Diet. This healthy fat is a nourishing food that is traditionally known to have healing properties for the digestive and immune system. A king of primal ‘brain foods’, marrow […]
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 […]