Tag Archives: simply being well

Tools to Soothe and Stabilize!

Some of you may not know that my company, Simply Being Well, celebrated its 10 year anniversary last year. Ten years!

Simply Being Well began with the tagline: Herbs, Oils, Essences, and Whole Foods. I started with a desire to share my knowledge of alternative healing modalities with everyone–especially moms and those who wanted to be moms someday. I offered classes and workshops, and had a private practice. Simply Being Well evolved to focus on teaching cooking classes and training Traditional Food Cooks and Teachers based on Weston A. Price and the cookbook, Nourishing Traditions, by Sally Fallon and Mary Enig. That’s where Cooking for Well-Being came from.

I taught my first cooking class on a six foot table at a local food co-op in Bethesda, Maryland, in September of 2006, after being asked to “teach Nourishing Traditions”. Who knew that first class would be the catalyst for 10 years of teaching cooking?! I loved it. I still do! And I believe, in my heart of hearts, that “food is the foundationTM” of well-being. That’s why I continue to teach Cooking for Well-Being, and help people to source clean, sustainable food, and guide people through their healing journeys with food–nourishing, traditional food and, specifically, the Gut and Psychology Syndrome–GAPS–Diet, since 2010.

All along, however, I have continued to work with clients, offering various vibrational remedies to support them on their way. That is still very much a part of Simply Being Well and my Wellness Consultations. Flower essences, therapeutic grade essential oils and other alternative modalities can be very powerful assistants on one’s way to heath. (For more information about the Vibrational Cause of Chronic Disease, see my article here). So, while “food is the foundation” of Well-Being, it’s not the only thing. Remedies from the plant kingdom can surely help ease the way, and I test for specific remedies to clear the cause of specific symptoms for clients.

In times of chronic stress, trial, or turbulence, we need all the tools we can get to help us maintain alignment and stability. It is this knowing that has led me to offer a series of videos on “Tools to Soothe and Stabilize”. There are very simple things we can do to help ourselves, our families, our children, our pets to weather storms with more ease. It is my hope that these short clips will help you on your way.

You may find them on my YouTube channel (subscribe!), and on my Simply Being Well: Cooking for Wellbeing Facebook Page.

Here’s the link to the first Tools to Soothe and Stabilize I hope it serves you well!

 

For Nourishing Traditions by Sally Fallon and Mary Enig,

For the Gut and Psychology Syndrome by Natasha Campbell-McBride

Please note these are affiliate links.
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Clearly…these are NOT vegetables.

veg photo for blog

20140623-072350-26630091.jpg

Came across yet another “healthy” snack food at the local natural food market in Ft Collins yesterday. These and all the rest are not healthy and they are not good for you. Highly processed, and what I call “food fractions”… Along with a rancid oil that is HIGHLY inflammatory, due to the high percentage of Omega 6s. Not to mention the “natural flavors” thrown in for good measure (who knows what they are– usually contain MSG and gluten, BTW) and…a lot of starch–beans… Rice…. potato starch-(read SUGAR as your body knows it is and will process it as such). Sounds like a blood sugar spike full of empty calories just waiting to happen!

If you are hungry, snack on real food folks. Grab a bunch of carrots and radishes and cucumber slices and celery sticks… Add anchovy dip or Caesar dip or Roquefort dip and your body is good to go. Carbs (which vegetables are) with fat to modulate the sugar impact AND assist in the absorption of those vitamins and nutrients. Your body AND your brain will thank you.

That’s all for now. Snack tip of the day. Enjoy!
🙂

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Fall Ferments class just added!

peach chutney from Wash Post article

peach chutney from WPost article; shot by Katherine Frey

Hey folks,

Just because I LOVE to ferment, and in response to the Washington Post Food Section’s article “Fermentation: A wild way to make food come to life–It’s ALIVE!” on the 15th, I am offering a Fun Fall Ferments class this Thursday, September 30, from 7pm-9:30pm in Silver Spring, MD. Come and learn the technique, and ferment the bounty of the season…apples, apples, apples…not before fermented apple kraut and apple chutney, apple butter…and other foods to support the lungs and large intestine through Autumn…fermented garlic and beets….perhaps some fermented ginger…DEEEEEEEEELISH!

$55 pp in advance, $65 at the door. You may register HERE. Location is given upon registration.

I look forward to cooking with you.

Let’s keep up the FERMENTUM! (tee hee 😉 )

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