People sometimes seem to think that Paleo diet consists mostly of meat and it is even criticized because of that. Maybe some people do paleo like that, eating mostly meat and only a little vegetables. Inspired by Dr. Terry Wahls among others (and listening to how my body feels) I try to eat lots and lots of vegetables even though when faced with food intolerances and moving towards paleo diet, I took meat back to my diet. I wanted to post a picture of my vegan paleo plate to show that paleo food can be mostly vegetables.I eat meat but not necessarily at every meal. When I am filling my plate, I fill it with often about 75% vegetables and only about 25% meat or fish. The percentages vary of course and are averages. I do not eat legumes or nuts so I need the meat for protein source but in fact I eat now more vegetables than when I was vegetarian and my meals often consisted of pasta, cheese and vegetables as a small side. I wasn't eating very healthy then. Now vegetables are the main part of the meal.
Tuesday, July 28, 2015
I have been eating this a lot recently. I created it for a breakfast bowl but it could be eaten for lunch or dinner too. It is delicious and I have even packed it to go. (Once I even ate some when I was stuck in morning traffic on my way to Beverly Hills for work...)
So all you will need is:
- A batch of cooked spaghetti squash which you can prepare in bigger batches ahead of time and just warm it up in the frying pan or microwave. How to prepare spaghetti squash. Add some salt, olive oil and fresh herbs to taste if you like.
- Some fried ground beef or bison. Add salt to taste. You could also use any other leftover meat.
- Sauerkraut or other fermented vegetables
- Sliced olives (check ingredients so they are AIP compatible if following AIP)
- You can also add any leftover salad or veggies or sliced avocado is delicious on it too.
Pur spaghetti squash in the bowl and top it with all the other ingredients. Enjoy!
PS. This would make an excellent camping or travel food too that you could prepare ahead of time and eat cold or find a way to warm it up. Don't heat the fermented veggies though, keep them separate. Heating would destroy beneficial bacteria.
Saturday, July 25, 2015
Saturday, May 23, 2015
I am doing some maintenance work in this blog so please be patient with me. It seems like I accidentally sent an old post to subscribers etc... I am learning! :)
Have a magical day!
One thing I would like to try the acupressure for - one day - is the jet lag. We travel to see family in Finland sometimes and the jetlag is always an issue.
Monday, April 27, 2015
Mead (sima) is an essential part of May Day celebrations in Finland. Mead and homemade donuts! That's what a good May Day is made of. We also used to go marching with labor unions and leftist political party people on May Day. It is like our Labor Day. It also is the celebration day of all students. May Day is the celebration of spring. Everyone is outside, celebrating, on the streets and in the parks, there are picnics and general happiness in the air.
- Boil about 1/4 of the water and pour it on the honey with the rest of the water cold to achieve slightly warm water. The honey will melt in it easily and it will be around the right temperature for the yeast. Dry yeast needs the water to be 105-110 Fahrenheit for it to start doing its job.
- Add sliced lemons. You can use oranges instead too if you like. Some people add the juice of the citrus fruit and some peel separately. My parents sliced the fruit so that is what I usually do too. If I am feeling very fancy, I squeeze the juice out and grate the peel and add them separately.
- Cover the container with a napkin or cheese cloth and rubber band, or even a lid, and keep in room temperature for 24 hours. Bottle it and add a few raisins to each bottle. If you have plenty of time, put the bottles in the fridge at this point and sima should be ready in 7 days. If you need your sima to be ready sooner, leave the bottles in room temperature for three days. To avoid the bottles from exploding as the mead ferments, you may want to "burp" them once a day (just open the bottle and close it back up).
- You know your sima is ready when the raisins float on top. Serve with homemade donuts - wait, I have to start working on a paleo version of those.
Saturday, April 18, 2015
I am preparing for a Story Relaxation class I am leading tomorrow for children with their parents. I am going to teach a lot of different ways to use stories, your imagination, touch and guided imagery to relax, be mindful and connect with each other. This is one of the exercises I plan to use. I translated this relaxation exercise from Heike Jung's book that has Massage stories and movement games for children. It is perfect to start the Earth Day week as well! Have a lovely week and keep your feet firmly grounded on the earth!
Relaxation exercise for children
Thursday, March 26, 2015
|A taste of recipes included in the book!|
Monday, March 9, 2015
|Photo: Hello Pinecone Photography|
This daylight savings is often rough for us! Getting the kids to sleep earlier isn't easy. My four year old went to school late today as he just slept and slept. Story massage can help with sleep. Research shows that kids who were massaged before bedtime slept better - they fell asleep faster and their sleep patterns improved compared to the control group who was read a bedtime story but didn't receive massage. Read more why and how to try it tonight with your kids below!
Why story massage helps sleep?1. Nurturing touch reduces stress hormones in the body (for both the one receiving touch and the one giving it!)
2. Story massage, nurturing touch, nurturing story and your mindful presence will create a safe space for the child to fall asleep. Feeling your hand on their back helps the child feel so safe that they can close their eyes and drift to sleep. It also helps the adult to stop after a busy day.
3. The safe space can inspire the child to share anything worrying them and help them fall asleep faster after getting the load off their backs.
Ideas for bedtime story massage:
- A story massage: This Day. Make up a story massage of the events of the day.
- Use any story or nursery rhyme your child is already familiar with, or one you remember from your own childhood
- Have children come up with their own stories and draw those on their back.
- Print this bedtime story massage out and use it tonight:
Follow the instructions below to draw the story on your child’s back to help them sleep, feel safe and to connect with them. Always ask permission before starting. Use gentle strokes avoiding pressure on the spine and kidneys in the low back.
A big old spruce tree stood in the forest. Its roots were planted deep in the ground, its trunk was thick and sturdy and its branches were wide and green. The sap from the tree smelled so fresh. (Using the palms of your hands start from the low back and draw a tree with lots of branches on the back.)
The tree was a home for birds and squirrels. They felt safe in the old tree and ate the seeds from the cones and the bugs that crawled on the trunk. (Draw small circles with the tips of your fingers on the back.)
Foxes hid under the tree when it was raining. (Rest your hands on the low back.)
Hikers who needed to rest their tired legs sat under the tree and leaned against the strong trunk of the tree and enjoyed the peace of the forest. (Stroke with your hands on both sides of the spine starting from the low back.)
At night stars were bright and the moon lighted the forest. (Sprinkle stars all over the back with your finger tips.)
An owl sat on the branch of the old spruce tree, alert and awake when everyone else was sleeping. Keeping an eye on everything so the others could sleep peacefully. (Gently squeeze the shoulders.)
The wind gently brushed the tree branches and whispered: You are safe. (Draw whirly wind all over the back.)
One star fell from the sky but the tree caught it and the star got stuck on the top of the tree. From there it shone brightly, bringing peace and happiness to everyone in the forest. (Stroke the head and run your hands down to the upper back and rest them there.)
Information about story massage classes in Los Angeles:
Thursday, March 5, 2015
|The kids loved it. They especially love always the fresh fish as it has no "fishy taste" which develops as the fish ages.|
Every week my kids and I go to the farmers market around the corner and buy organic vegetables, honey, fruit and pick up our weekly Community Seafood share. Community Seafood is a local community supported fishery in Santa Barbara, California. Their goal is to support the fishing community and sustainable ways of harvesting seafood.
I signed up a few months ago and our family has enjoyed the variety of seafood. I have tasted foods I have never tasted before, and may not have otherwise tasted, and learnt to prepare them too. Some of the new acquaintances have been mussels, oysters, ridge back shrimp and lobster. Some of the fish are new to me too. I grew up eating fish but mostly salmon, herring and some sweet water fish like perch.
This week's share was yellow tail. We have had it many times before and we usually enjoy it either grilled or fried in a cast iron pan. We like our fish simple. Usually we use just salt as a seasoning and squeeze some lemon from our tree on the cooked fish. For yellow tail I have made a few times a fruity salsa from fresh fruit I have had at hand like pineapple, peach, plums or mango. This week's salsa had mangoes.
I will post my most delicious paleo/AIP fish recipe experiments in future too. Stay tuned!
|It is important to start with skin side up. |
Otherwise the skin may stick to the pan.
Fried Yellow Tailyellow tail filets
salt to taste
1-2 tbsp coconut oil or olive oil
1. Cut the fish in smaller filets if needed. Leave the skin on.
2. Wash the fish and pat them dry with a paper towel or kitchen towel.
3. Heat a couple of spoonfuls of oil in your cast iron pan.
4. When the pan is warm, lay the fish pieces on the pan skin side up.
5. Leave them for a few minutes and turn them over.
6. Sprinkle salt on the fish and cover if you like.
7. Lower the heat a bit and cook until fish meat is white and flakes.
Mango Salsa1 ripe mango
1-2 inch piece of fresh ginger, peeled and grated
1-2 cloves of fresh garlic, crushed
juice from 1 lime
pinch of salt
a handful of fresh cilantro, chopped or cut small with scissors
1. Peel the mango and chop the meat in small pieces. I like to cut small slices against the pit first horizontally and then vertically to make squares and then cut along the pit to remove the pieces from the mango. Then repeat on the other side of the pit.
2. Put the mango pieces in a bowl and crush some of them with a fork to extract some of the juice.
3. Add lime juice, salt, crushed garlic and grated ginger. Let it sit for a while in the fridge before serving. If it is not spicy enough for your taste buds, add more ginger.
Use fresh ingredients for best results!
Veggie sidesI try to make sure we get plenty of vegetables every day. To help with this goal I have started to make often two veggie sides instead of one as I used to do.
With the fish and salsa I also served steamed asparagus that is in season now and sauteed purple mustard greens I got from the market as well. The asparagus I steamed just enough that it felt soft when I pierced a spear with a knife and tossed them in olive oil and sea salt.
The mustard greens I sauteed very lightly in a little bit of coconut oil and added a touch of salt. For sauteeing them I got instructions from the vendor at the market to heat the oil in the pan, add the greens, toss them in the oil, cover the pan and turn off the heat and let sit for just a little while. The greens stayed a little bit spicy in this way and were absolutely delicious!
What is your favorite way to prepare yellow tail?