lystn

Tuesday April 17, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here with us! We were just talking about it’s sunny and light out and we’re getting tired! The sun is still up  late in Montana.  To be honest I hate DST (daylight savings) in Montana. Seven o’clock for me it’s time for bed!  If you are ready for bed like Jackie you can make these recipes tomorrow, they’re not really  eat early sleep wake up in the morning Scones and jam I am going to share with you Spring what this season means and how it impacts our bodies. We might feel, depending what’s going on in our lives it can be a feeling a little stuck For me it’s a season of a lot of change I’ve been benefitting from doing things that make nourishing for me I make sure I read and get cozy before bed This weekend I found out someone in my family is really struggling, it hit me pretty hard but realized this is the weekend to do taxes but before I did that I knew I need to nourish myself My mom made scones when I was growing up. I joke that my two favorite food groups are scones and Chai which isn’t a stretch at all. https://www.groundedhere.com/health-boosts (Antioxidant Jam) My favorite scone is probably a Dry english scone They’re kind of hard to come by and I haven’t perfected them yet. I have to wait til I go back to tea house in Ann Arbor or I go abroad to get a dry english scone I made these scones with my friend Brooke Bohannon’s stone milled flour. Montana Milling in Great Falls She mills it in her meadow Mills Stone Mill the flour that I used for that recipe is http://thewickedgoodfarm.com/?s=wheatapost_type=product (Organic Hard Red flour ) Hard Red Wheat Does that make your scones red? flour has a pick hue to it darker then normal not a dark red flour is more of a tan pink I used that flour some raisins Fruit I don’t always put fruit in ginger cinnamon Season of congestion eating a lot of gluten can cause excess congestion.  I am not an advocate of being gluten free unless you need to Using heirloom wheat can be digested better sometimes then highly processed bleached flour partly for that reason added other ingredients require a lot of butter coconut oil or ghee recipe https://amzn.to/2r8nG8T () https://amzn.to/2r8nG8T (Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles ) by Amadea Morningstar Liz’s scones Calls for raw milk use we’ve got Kalispell Creamery near where I am coconut milk fresh ginger root heirloom flours that probably will be easier to digest will cause less congestion less inflammation get that nourishing quality in the springtime Sometimes we can over-crave it but doesn’t mean we have to deprive ourselves I am fascinated about the flour In one of her emails to her CSA members head on the spikelets on the head of the wheat that’s what she uses to mill how we get our flour I can take for granted that fine really process flour and not think about the growing process and the milling process before it becomes a scone that I want to devour. Fresh milled flour is like two totally different beasts. So good! I have been seeing a lot of things lately that the whole gluten free thing is really the chemicals they’re putting on the wheat is the thing people are reacting to. talk about gluten might be chemicals some people talk about What did your ancestors eat? if your they were eating potatoes and not wheat We inherit the gut flora from our  maternal so it also depends on how we can actually digest our food I agree with you it’s not just “oh flour is bad!” one of my teachers https://amzn.to/2HXhkE0 () Dr. John Douillard https://amzn.to/2HXhkE0 (Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back Into Your Diet )... Support this podcast