the GOOD, the BAD & the YUMMY
This is a weekly feature where I share one thing that I’m loving, one thing I’m not, and one simple, SUPER easy, clean-eating recipe.
- Want to hang out with me in New York on October 11? Make sure you’re on my mailing list for details!
- Or…join me Nov 3-4, 2017 in Boston, MA at Elizabeth Benton’s Ascend Weekend Workshop where I’ll be a guest speaker. Listen in on my conversation with Elizabeth about this event:
PS – did you catch my live video on Fasting and Binge Eating? This seemed to REALLY resonate with a lot of you. Expect more on this topic soon!
the GOOD: Omega 3 Fatty Acids
- Why should we care about Omega 3 fatty acids?
- Dr. Mercola on krill oil (krill are shrimplike planktonic crustaceans)
- Which foods are high in Omega 3?
- Supplements that I like: Green Pasture Fermented Cod Liver Oil with Butter Oil, Carlson Cod Liver Oil or vegan option Udo’s Oil 3-6-9
- Pro Tip: In the US, I started buying my supplements from Thrive Market – less expensive AND sourced straight from the supplier
the Bad: Laxatives
- Stimulant laxatives are made with harsh, often toxic chemicals or herbs that cause the intestinal muscles to spasm and contract. If overused, stimulant laxatives can become incredibly addictive and cause long-term damage to the sensitive intestinal lining. The intestines can quickly grow dependent on stimulant laxatives to trigger a “false” bowel movement, thus preventing normal intestinal contractions. This condition, known as “lazy bowel syndrome,” ultimately results in a long-term battle with chronic constipation and the loss of bowel muscle tone and strength, which is NO joke.
- Instead, consider Magnesium Oxide, Natural Calm or an occasional Salt Water Flush. Don’t overdo any of these options, of course, but they can be useful to treat occasional constipation.
- A salt water flush is designed to help you cleanse your colon and digestive system by bringing on a forced bowel movement. Get the instructions here.
- Troubleshooting the salt water flush:
- The salt water flush is most effective if you perform it first thing in the morning on an empty stomach. If you do it later in the day, just make sure you haven’t eaten anything in the past 1-2 hours.
- To perform a simple sea salt flush at home, start with 2 teaspoons of sea salt, which can be colored salt, such as pink Himalayan salt or “gray salt.” Make sure it’s pure, REAL salt – DO NOT USE TABLE SALT — always make sure there is no iodine added at all.
- You want the water to be warmer than room temperature, but not very hot. It should be cooler than the temp you would use to brew tea or coffee.
- Grab a glass jar with a lid and add the salt, 1L warm water, and some fresh lemon juice (optional – helps cut the taste of the salt). Shake it vigorously to fully dissolve the salt. Make sure no granules are visible, which will settle at the bottom of your jar/lid if they’re still undissolved.
- Drink the mixture quickly, within a few minutes if possible (under 5 minutes is the goal). Since it doesn’t taste great (it’s very salty – duh), you will probably want to drink it down as fast as you can.
- Lay down on your side and massage your belly on one side, then repeat on the other side. If you can manage to hold in the solution for about 30 minutes, this will help your body fully absorb the salt.
- Within a short time after finishing the mixture, you should start to feel the urge to go to the bathroom. Once you feel you can no longer hold out, go to the bathroom. You might have to go more than one time, sometimes needing to use the bathroom for several hours before you’re fully “cleansed” and your colon is emptied.
- Don’t overuse this option or you can wipe out too much healthy gut bacteria and/or disrupt your electrolyte balance.
the YUMMY: Matcha Fudge
Thanks, LivingWellMom.com for this simple recipe!
- 1 cup coconut butter
- ⅓ cup cream from canned coconut milk
- 2 Tbsp coconut oil
- 2 Tbsp matcha green tea powder
- 1.5 tsp vanilla extract
- ½ cup maple syrup or honey
- Melt the coconut butter in a saucepan over low-medium heat.
- Whisk in the creamed coconut milk and melted coconut oil.
- Add the matcha green tea, vanilla, and maple syrup, stirring well.
- Scoop into a parchment paper lined 6×8” pan and let sit for a few hours.
- Cut into small pieces and enjoy!
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