COMING OFF THE PILL AND INTO YOUR BODY

     While there is no doubt that hormonal contraception is convenient and effective, there are serious (and valid) concerns about the side affects and dangers associated with chemically altering natural and normal bodily processes. Sexual autonomy and reproductive rights are a complex issue and there are many factors to consider, but what I would like to address is the value and importance of natural fertility awareness as an effective and safer alternative to hormonal birth control.   

     Our bodies work in order to facilitate life. Whether you are in the phase of your life where you want (or do not want) to bring a new life into this world, the best way is to not fear the process, but to understand and respect sexuality and fertility. In this way we can be fertile beings with coherence and awareness.
     In general our society avoids the topic of fertility and most women do not understand how their bodies work. When it comes to women’s health, there’s a cultural barrier. Even a menstrual period is only discussed in terms of inconvenience, cramps and pain. When women are young and not ready for children, they are only taught how to prevent pregnancy and sexually transmitted diseases. Fertility education needs to address fertility awareness and preventing infertility as well. Youth need to be given the proper language to describe their body parts. Many of the myths surrounding fertility need to be dispelled, such as teaching women exactly when they can get pregnant. Women need to know there are alternatives to hormonal birth control and understand that it is important (and ok) to be comfortable with the inconsistencies and unpredictable nature of their bodies. Fertility and health education should also include healthy eating strategies that support hormonal balance and relieve many of the symptoms associated with the shifts in the menstrual cycle.
     Fertility awareness could provide girls with the information which will empower them and help them to become confident young women who are in control of their lives, their health and their reproductive destiny. Through fertility awareness girls learn how to identify fertility signs that aid them in understanding what their individual body is doing. Fertility awareness empowers girls to understand, watch, observe and be a part of their ever changing bodies and thus provide a priceless sense of bodily confidence, insight and self-esteem.

     For those of us who have already gone through puberty and may be on our way towards menopause, there is still value in charting the menstrual cycle and practicing fertility awareness. Unfortunately, something that should be so simple - "reading" our body - is made complicated by many factors. There are layers of healing - both physical and emotional, which occur along the way. Often, there is much learning and unlearning to accomplish along this path.

What Exactly is Fertility Awareness?
In general, natural fertility awareness includes:

• Consideration of the combined fertility of the man and woman

• Observation, understanding, and charting of 3 primary signs of fertility: cervical fluid, basal body temperature, and position of the cervix (optional)

• Abstinence or additional barrier methods are required during the fertile phase of the cycle, approximately 7 days
     Fertility Awareness is the opportunity to connect intimately with your body – trusting it and following it, rather than looking outside for guidance. It is way of being connected to your body, fertility, sexuality, and health that stems from a daily practice of paying attention to and tracking the changes we as women go through on a cyclical basis. The practice of fertility awareness is valuable for all women, from puberty through menopause. It offers a clear understanding of the “window of fertility” and the confidence to then know how to use this information to make informed choices about when and if you want to become pregnant. It is especially useful for women who are having difficulty conceiving.
     On an emotional and spiritual level, it is an expansive practice that offers the potential for transformation and empowerment. On a physical level, it is a way to know when you are fertile, when you are not, and how well your hormones are doing at orchestrating the ebbs and flows of your cycle. Fertility awareness is an important and essential practice for women whether or not it is used as a method of birth control. 

     To learn more about how you can experience exceptional hormonal health and well-being check out my online course The Hormonal Bliss Project for Painless PMS & Menopause.

If you are interested in learning more about holistic fertility, sexuality and contraceptive solutions check out the Red Tent Sisters.

MOMMY GUILT

     MOMS! I just want to say you are amazing. You are incredible. You are perfect. Just the way you are. I recently engaged in a Facebook conversation that I wish I hadn't. Isn't it really hard to just read posts and not put your two cents worth in? But sometimes you just have to speak up! Ya know? Anyway, that "conversation" is what inspired this post.
     I'd like to address the guilt and pressure mothers sometimes feel. Does any of this sound familiar to you?

* I should exercise. Look at my body! I'm a flabby mess and I feel like complete shit because my body never gets to move - aside from picking up toys off the floor and vacuuming.
* Why do I just want to run away? I wish I'd never had kids, life was so much EASIER before I became a mom!
* I should stop eating so much fast food and chocolate! No wonder I'm so fat and the kids teeth are rotting out of their skulls!
* Why do I yell so much at the kids? I am an awful mom - I am ruining my children.
and on, and on, and on.
* I should just put the kids in daycare and get a job - then maybe our family wouldn't be in such a financial mess. Oh, but then I will feel guilty for having someone else raise my kids! Oh, but just escaping from this insanity for a few hours each day would be so nice, and I'd get paid!
* The last thing on my mind right now is sex! How can he expect me to want to touch anyone else when I've had kids clinging to me all day. Oh, but our marriage is a disaster and maybe that would help - but dear god I just want to sleep!
* I'm going insane!

     If there is one thing I've discovered after having two kids is that life becomes more about survival than anything else, especially in the early years. Things you used to take for granted - oh like being able to go for a walk whenever you want, or peeing in privacy - suddenly seem like complete luxuries once you have a kid. You are placed in a pressure tank and the only thing you can do is take it moment by moment. The key word for surviving motherhood is "surrender." I say that with utmost sincerity and emphasis - surrender to everything. Surrender your idea of what life is supposed to be like, or what it once was. Surrender your notion of what a marriage should be and embrace what it is. Give yourself a break. Don't beat yourself up for every imperfection - your imperfect body, your imperfect kids, your imperfect diet, your imperfect pregnancy, your imperfect birth. LIFE ISN'T PERFECT. It wasn't before you had kids, it sure as hell isn't going to get any more idyllic now that you have them. Instead, celebrate those fleeting and precious moments of bliss you do experience. Savour them like the tastiest chocolate bar you "shouldn't" have. They are the treasures of motherhood and what will give you hope when all you feel is overwhelmed, despair, and are knee deep in dirty diapers and complete and utter chaos.

     I am now in what feels like the other side. The kids are in school for at least part of the week and our family is on the rebound in so many ways. The past year or so I've felt ready to focus more on me and do the things I always wished I could do when the wee ones were home all the time. I go for walks at least 3 times a week. I do yoga every other day. I am re-establishing my career. I have time to knit. It all comes back to you again, I promise. Things will never be the same as they were before I had kids. I wouldn't want them to. I always wanted a family - and even though my vision of what that would be like was totally idyllic, unrealistic and a romanticized version of the reality - I love my kids and am glad I have them. I just felt like I had to reach out to all the mommas out there and just say I understand what you are going through. Try not to be so hard on yourself. Don't let anyone make you feel like you aren't doing enough, or that you aren't working out enough, or you're not trying hard enough. You are enough. You are doing a great job. You are woman. You are mother. You are everything.

     I am sharing this image of the Indian Goddess Kali. She is a powerful symbol for mothers - I encourage you to embody her strength and energy.

"Kali is a particularly appropriate image for conveying the idea of the world as the play of the gods. The spontaneous, effortless, dizzying creativity of the divine reflex is conveyed in her wild appearance. Insofar as kali is identified with the phenomenal world, she presents a picture of that world that underlies its ephemeral and unpredictable nature. In her mad dancing, disheveled hair, and eerie howl there is made present the hint of a world reeling, careening out of control. The world is created and destroyed in Kali's wild dancing, and the truth of redemption lies in woman's awareness that she is invited to take part in that dance, to yield to the frenzied beat of the Mother's dance of life and death." (From http://www.exoticindiaart.com/kali.htm)

   

THE SEASONAL LIVING PROGRAM - Winter Edition is LIVE!

Winter Solstice is just around the corner which means WINTER IS COMING! There are so many simple (and fun) things you can do to work with the energy of winter to stay happy and healthy - and I've outlined them all in this latest e-course - the second in my series of four. Normally I'd wait until the solstice to launch it, but there are so many great ideas, recipes and homemade gift giving inspirations that I had to release it early (did I mention there are Christmas cookie recipes in there too?)
     The 3 E-Books and 5 Video You Receive include:
* A Seasonal Rejuvenation Protocol with Self Care Practices, Herb & Supplement suggestion
* 3 Hatha & 2 Kundalini Yoga Videos for Winter Warmth, Adrenals & Kidneys
* Seasonal Eatings and Dietary Suggestions for Winter
* 60+ Seasonal Recipes in a Handy Recipe Book you can print out
* Seasonal Celebration Ideas and Recipes
* Wildcrafting in Winter + Recipes
* My New Year 3 Day (Warm) Detox - a nice reboot after the indulgence of the holidays!
     This program is designed to assist you in creating harmony and balance in your life by becoming consciously connected to the earth and it's rhythms. A seasonal routine is an important cornerstone of health, year round.

Makes a nice gift for yourself or for someone you love - ENJOY, and Happy Holidays :)

For more information or to enrol visit http://bit.ly/1YBqp4x

TAHINI MISO SPREAD

     If you're one of those people who has to avoid dairy and miss butter on your toast real bad, this spread is for you. Every piece of toast needs some sort of salty goodness on it to make you feel like all is right with the world. And it is my friends, it is.

TAHINI MISO SPREAD

3/4 cup organic raw tahini

1/4 cup organic white miso

2 Tbsp nutritional yeast flakes

Method: Put all ingredients into a bowl and stir until well blended. Keep refrigerated.

DATE SQUARES

I had an urge to launch a Pop Up Bakery the other day, so I did. Basically I put the word out that I was offering Sourdough Bagels and Date Squares for sale in a few days and would meet people at the local farmer's market to deliver. So today was baking day. And here are the awesome Date Squares I made.

DATE SQUARES

This recipe makes one 3 L (13 X 9 X 2") rectangular baking dish of very thick date squares, or you can do what I usually do and make one large 3 L pan of them and a smaller 2 L (8 X 8 X 2") pan of thinner ones. Just be sure to make a bit more filling if you are making 2 pans.

1 1/2 cups organic flour 

(sprouted if you have it - I usually use a mix of whole grain and unbleached)

1 tsp baking soda

1 tsp sea salt

2 cups organic unsalted butter

2 cups organic coconut sugar

5 1/2 cups organic rolled oats

1 pound dates (more if making two pans)

water to cover

Method: Preheat oven to 325*. Put the dates in a saucepan with enough water to cover about half of the dates. Bring to a boil, then reduce and simmer the dates until water evaporates and dates can be stirred into a jam like consistency.

Combine the flour, baking soda, sea salt, sugar, and oats in a large bowl. Stir well to combine. Cut in the butter, and using both hands rub the butter into the flour mixture until very well combined. Press half of this mixture into the bottom of your pan(s). Spread with the date puree. Top with the rest of the oat mix and press gently. Bake in the oven for about 30 minutes. Let cool completely and then cut into squares.

PRINT RECIPE

LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

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THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

PRINT RECIPE

FEAST OF THE DEAD

You’re Invited to Join Us For An Ancestor’s Feast this Halloween

SAMHAIN  Saturday October 31 5:30 pm

     Translated into English, Samhain (SOW-WIN) means the end of summer, and marks the Celtic New Year and the end of the harvest season. The gardens have ceased to produce, and now there is nothing left but dry and dead stalks. The perennials have gone dormant so that they may return to us in the spring. Animals have been brought in from the pastures for the winter, and meat has been cured and prepared to last us through the cold months. The herbs have been gathered, the grain has been picked, and the pantry is stocked with the multi-hued jars of preserves. The harvest is over, and now it's time to settle in for winter with the coziness of a warm fireplace, heavy blankets, and big pots of comfort food.

     Samhain is when the earth literally dies for the season and the time in the wheel of the year where we contemplate the endless cycle of life, death, and eventual rebirth. Symbolically, the pagan celebration of Samhain marks the end of the Old Year and the beginning of the New. Fires are lit to brighten the darkening days of autumn.

     This time was considered by the Celts to be a “crack between the worlds.” As time passes between one year and another, it belongs to neither, standing beyond the confines of normal reality. It is believed to be the one night when the veil that separates our world from the next is at its thinnest. A time when the spiritual and material worlds touch for a moment, allowing the dead to mingle in the world of the living. Their spirit and memory are welcomed and celebrated with a feast attended by their kin. Traditionally, the Feast of The Dead, was a festival of remembrance, honouring those who had left this world. On the eve of Samhain, people would leave their houses lit throughout the night to help the dead find their way along the dark path from the tomb. And once these travellers arrived, they were welcomed and refreshed with food and drink. Many prepared a feast, and set a plate at the table for their dead relatives. 

     Please come and honour and celebrate your ancestors with a special feast with us! At this time it is customary to prepare your ancestor’s favourite foods for dinner, as is the custom in Mexico where the spirits are greeted with offerings of food and things that the person enjoyed in life. It is believed that the spirits consume the essence and the aroma of the foods that are offered. When the spirits depart, the living consume the food and share it with their family, friends and neighbours. You might also like to bring a photo of your dearly departed. We will also have a bonfire going with “healthier” marshmallows and “healthier” treats for the kids. Please RSVP to let us know if you will be joining! Costumes encouraged…..

     The invitations were sent, the preparations were made, and the guests arrived. It was a relaxed and enjoyable dinner party with the wee ones going nuts playing and gorging on their "treats" - bags of organic lollipops and gummy bears.  My children only receive candy on holidays - a compromise I can live with, and which makes the candy (and holidays) special. 

     For the feast I honoured both my Greek and French Canadian ancestors by preparing a classic French Canadian Pea Soup, (made even better with the addition of smoked pork hock from Mirella Rose Farm), Turkey Kokinisto with Rice and Maroulosalata using Nappa Cabbage instead of Romaine Lettuce. This meal was feeling a little one sided as my husband Scott's family wasn't being represented so we agreed making Grandma Hazel's classic old school Easy Cherry Cheesecake was in order - but we needed a serious recipe redux to make it REAL food style or no one would eat it. Much to my horror Scott exclaimed Hazel would punch me in the face for doing that.  Uh oh.  I did it anyway. And it was good - so, so, so good that even our gluten free guests had to try a piece. Now I apologize but it's been kind of hectic around here and I just didn't get the photos of the delicious dishes that I would have liked so I am going to borrow a few images so you get the idea. Luckily I did take a few of the Cherry Cheesecake on Instagram though!

Photo from Food.com

CLASSIC FRENCH CANADIAN PEA SOUP

with Smoked Ham Hock

1 pound dried yellow split peas 

1/2 pound smoke ham hock, cut into pieces

3 quarts chicken stock

3 medium onions, chopped

2 carrots, cut into cubes

3 bay leaves

3 celery stalks, chopped

sea salt and pepper

Method: Wash and drain the peas. Heat some butter or oil in a large soup pot and sauté the onion, carrots and celery. When the onion is translucent, add the rest of the ingredients and bring to a boil and boil for 2 minutes. Remove from heat and let rest for 1 hour. Bring to a boil again, lower heat and let simmer for 1 1/2 hours, or until peas are cooked. Stir in the salt and pepper to taste. 

Photo from Jamie Oliver.com

GREEK TURKEY KOKINISTO 

with Rice

2 large turkey legs and thighs, skin removed (or 1 chicken cut into pieces)

5 Tbsp butter or olive oil

2 onions

sea salt and pepper

1 small can tomato sauce

1 1/2 cups long grain white rice

2 bay leaves

2 tsp dried Greek oregano

water or chicken stock

Method: Preheat oven to 350*. In a large casserole dish, heat butter and saute the turkey until golden on each side. Remove from pan and then sauté the onion until translucent. Return the meat to the pan, along with salt and pepper, tomato, bay leaves and oregano. Add enough stock or water to just cover the turkey. Bake in the oven for 40 minutes. Remove from oven. Check liquid to make sure it measure 3 cups, if necessary add more water. Stir in the rice and shake the casserole to mix it in and continue to bake uncovered for 20 minutes longer, or until the rice is tender and all the water has been absorbed. Remove from oven and serve hot with feta cheese.

NO BAKE CHERRY CHEESCAKE DESSERT

GRAHAM CRACKER CRUST

1 1/2 cups unbleached white flour

1 cup whole wheat flour

1/2 cup raw wheat germ

1/2 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, softened

3/4 cup coconut sugar

2 Tbsp local honey

Method: Preheat oven to 350*. Whisk flours, wheat germ, salt, baking soda and cinnamon in a medium sized bowl. Set aside.

Put butter, coconut sugar, and honey into a bowl and using a mixer, mix until light and fluffy (2-3 mins). Reduce to low and and add the flour mixture until combined.

Turn the dough out on a floured surface, and divide into quarters. Roll out each piece between two pieces of parchment paper into rectangles about 9"X6".

Trim the outer edges if desired and divide into three 6"X3" rectangles, scoring each piece in half and lengthwise and crosswise to form crackers. Chill in freezer for 20 minutes.

Remove from freezer and pierce each cracker with the tines of a fork. Transfer to baking sheets lined with parchment and bake for 8-9 minutes. Allow to cool completely and then make cookie crumbs in your food processor.

CHERRY PIE FILLING

4 cups organic frozen cherries

1/4-1/2 cup local maple syrup

1/4 cup organic corn starch

1/4 tsp sea salt

1 cup water

2 Tbsp lemon juice

Method: In a large saucepan, combine the maple syrup, cherries, half the water and lemon juice. Bring to a boil and then lower to a simmer.  Dilute the cornstarch with the rest of the water and whisk until smooth. Slowly add to the hot cherry mixture and cook stirring until nice and thick.  Allow to cool.

WHIPPED COCONUT CREAM

1 14-ounce can full fat coconut milk 

1-2 Tbsp maple syrup or honey 

1/2 tsp vanilla extract

Method: Chill your coconut cream or milk upside down in the fridge overnight. Also chill a large mixing bowl 10 minutes before whipping.

The next day, remove the can from the fridge without tipping or shaking and

remove the base of the can. Pour off the liquid and reserve the cream. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until

creamy. Then add vanilla and maple syrup and mix until creamy and smooth - about 1 minute. 

PUTTING IT ALL TOGETHER

2 cups graham cracker crumbs

2 Tbsp coconut sugar

1/4 cup melted organic butter

2 cups coconut whipped cream

1/2 tsp vanilla

8 oz organic cream cheese, softened

28 oz cherry pie filling

Method: Grease a 9 X 9 baking pan. In a bowl, mix the graham cracker crumbs, melted butter, and the coconut sugar. Spread in the bottom of the pan to form a crust. 

Mix the whipped coconut cream and then add the cream cheese and vanilla a little bit at a time. Taste for sweetness and add maple syrup to taste. Smooth on top of crust. Top with cherry pie filling.

Cover and chill at least 3 hours or overnight in the fridge.