Author: Chana Laila Skoglund

Chana Laila has been studying herbal medicine and natural healing since 2003, when she enrolled as an apprentice at Blazing Star Herbal School. Throughout her time studying herbal medicine, Chana Laila has become the mother of three children and has focused on how to care for her family using herbal remedies and products, as well as healing through the use of healthy seasonal foods. This work has inspired her to create Earthwise Medicinals, a homespun line of ethically and sustainably harvested herbal products for women’s and children’s health. Chana Laila currently publishes a blog at Earthwisemedicinals.com, chronicling her love for natural healing, recipes for healthy eating, and highlighting her efforts to engage her children with healthy eating and organic gardening. In 2004 Chana Laila completed a doula training program and currently works with women to offer professional labor support services. Chana Laila is currently enrolled in a correspondence certification program on herbal medicine for women’s health taught by Aviva Jill Romm, MD.
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Savory Garlic Greens – Kale

If you are looking for a nutritional bang for your buck, kale is where it’s at! This beautiful winter-hardy vegetable is currently in season, and it’s one of the most nutrient-dense vegetables you can eat! There are many different ways to enjoy kale, but here I will share with you my go-to recipe for delicious and savory dark-leafy greens.

 

A one-cup serving of kale provides 180 percent of the RDA (recommended daily allowance) for Vitamin A, 200 percent for Vitamin C, 1,020 percent RDA for Vitamin K, as well as 5 grams of fiber- with only 36 calories and 0 grams of fat! Per calorie, mineral-rich kale has more iron content than beef, and more calcium than milk. It is great for aiding in digestion and elimination with its high fiber content. It’s also high in antioxidants, folate and magnesium. Kale even contains omega-3 fatty acids (10% RDA in a 1 cup serving)! It’s really worth the effort to add this great-tasting and nutrient-rich vegetable to your diet!

Here’s what you will need to cook up some savory garlic greens:

  • 1 big bunch of kale (or any dark leafy greens of your choice
)
  • 2-3 cloves garlic
  • 3 tsp tamari soy sauce
  • 3 Tbsp 
olive oil

Directions: wash greens well and check for any bugs. De-stem the greens, then chop the leaves into thin strips. Coarsely chop the garlic, then coat your frying pan with olive oil and turn onto medium high heat. Add the garlic and sauté until the garlic is just starting to brown, about 1 minute. Add in the greens and sprinkle the tamari on top, then stir to coat the greens with the olive oil and tamari. Sauté on medium heat for about 3 minutes, until the greens have wilted, then cover and turn off the heat. Let the greens sit in the hot pan covered for 3-5 minutes. Even with the heat turned off, the greens will continue to steam and become more tender if left covered. These savory greens make a great side dish for most meals, and can be served over basmati rice or any whole grain of your choice.

Yield: 3-4 servings

I hope you enjoy your greens!

Do you want more ideas? See this current thread where Balaboostas members share their favorite kale recipes. They include soups, salads, and even kale chips! Yum. 

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Organic Gluten Free Latkes

Are you looking for a perfect gluten free latke recipe for your family or guests? Look no further! These mini latkes have a classic taste and texture, and make a great appetizer for your Chanukah parties. These latkes are made extra small for an appealing presentation, and look beautiful when served with a big green salad and a side of organic applesauce!

Why make organic latkes?

Did you know that potatoes are one of the top 12 pesticide-contaminated foods? These top 12 most contaminated foods are known as “the dirty dozen” and include the fruits and vegetables that are most heavily laden with potentially harmful pesticide residue. The following is a list of the 12 most contaminated foods, followed by list of the 12 least contaminated foods. For those of us on a tight budget, simply substitute organic for the most contaminated foods whenever possible, and when buying conventional produce, stick to the least contaminated foods.

12 Most Contaminated:

▪ Peaches
▪ Apples
▪ Sweet Bell Peppers
▪ Celery
▪ Nectarines
▪ Strawberries
▪ Cherries
▪ Pears
▪ Grapes (Imported)
▪ Spinach
▪ Lettuce
▪ Potatoes

12 Least Contaminated:

▪ Onions
▪ Avocado
▪ Sweet Corn (Frozen)
▪ Pineapples
▪ Mango
▪ Asparagus
▪ Sweet Peas (Frozen)
▪ Kiwi Fruit
▪ Bananas
▪ Cabbage
▪ Broccoli
▪ Papaya

Now back to the latkes!  Here is what you will need to make your golden crispy gluten free latkes:

  • 2 pounds organic Yukon gold or Russet potatoes, peeled
  • 1 medium yellow onion, quartered
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 cup olive oil

Yield:  14-18 latkes

Directions: Peel your potatoes and place in a bowl of cold water. Using the grating disc of a food processor, grate the potatoes and place into a bowl. Using a cheesecloth, cloth napkin, or a strainer, squeeze as much liquid out of the potatoes as possible, reserving the potato liquid in a separate bowl. Let the liquid settle for five minutes, (your gluten free potato starch will settle to the bottom of the bowl). While the potato liquid settles, process the onion until smooth in the food processor and add to the grated potato. Slowly pour off the liquid from your bowl of potato liquid, and add the remaining potato starch to your grated potato mixture. Add in the egg and the salt and stir well.

Once your batter is ready, coat your frying pan with about 1/4 inch of olive oil, then turn up the heat. Add 1 heaping tablespoon of batter into the oil at a time, and flatten them slightly with your spatula.  Fry latkes until golden on the bottom- about 3 minutes on medium-high heat- then flip and fry until golden on the other side. When they are crispy and golden brown, remove from the pan and drain on paper towels if desired. Continue frying until all the batter is used up, adding in more oil to the pan as needed. Serve with organic applesauce and generous helping of your favorite green salad – and enjoy your delicious gluten free meal!

Wishing you all a Happy and Healthy Chanukah!

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Living with the Seasons

Our bodies are designed to be in tune with the natural changes that occur in each season of the year. When we regulate ourselves to the natural rhythm of the changing seasons, we can find more physical, spiritual and emotional balance, resulting in better health and less frequent illness. In the fall, we are transitioning from long, hot, active summer days into cooler weather and shortened daylight hours; hence we need to focus on warming foods that will give us the nourishment we need. This is a season when we are particularly susceptible to illness, and by following a few basic and simple steps, we can safeguard our health during this time of transition.

400xleaf

1) Avoid or limit consumption of ice-cold foods and beverages. Ice-cold foods and beverages can chill our bodies and significantly weaken digestion, leaving us more prone to illness. This season, focus on warm cooked foods such as soups and baked dishes, while seasoning your meals with ginger root and black pepper for added warmth.

2) Eat seasonal foods to help boost immunity. One great way to allow our bodies to be more in tune with the changing seasons is to shop for fresh, locally grown and seasonal foods that offer us optimal nutrition in every season and support us as we adapt to the changing weather. Some great seasonal foods for the fall include:

  • Squash varieties: butternut, acorn and delacata.
  • Root veggies: carrots, beets, and potatoes.
  • Dark green leafy veggies: kale, collards, broccoli, and cabbages.
  • Seasonal fruits: apples, pears, and grapes.

Onions, leeks and garlic are also great seasonal foods that can help boost your immunity in the fall months. Farmer’s markets are a great place to find the most fresh and seasonal foods available in your area.

3) Stay well hydrated to avoid chapped lips, and chaffed skin. In addition to drinking enough water, warm herbal teas are a great addition to your fall diet, especially those that include ginger and cinnamon for extra warmth. Be sure to use extra moisturizer on your hands and lips to avoid dryness from the cold weather.

4) Dress for the weather by making sure you layer up on cold mornings and chilly evenings. It is especially important to keep your neck, ears, and feet warm, so wear a scarf and warm leggings, break out your fall boots, and be sure to keep your kiddos covered up and cozy on cold days to help prevent illnesses.

5) Be sure to wash your hands and your children’s hands before eating! Never underestimate how much this simple step can protect you from unwanted germs and pathogens floating around this fall.

6) Allow time for creative introspection. As we shift from the long, hot, active days of summer into the colder and shorter days of fall, now is the time to release what is old or unneeded, and accept new changes in our lives. Finding meditative and creative outlets like writing, drawing, stretching, walking, or even reorganizing your pantry can help offer us creative ways to process, release, and adapt to the changes and challenges in our lives.

Look out for a nutritious, and warming recipe, coming soon!

Wishing you all a healthy Fall!

Photograph by Rivka Bauman Photography