Gluten Free French Toast

by February 21, 2023

Ingredients:

  • 1 large free range egg
  • 2 tbsp butter – melted [or Myikos]
  • 3/4 cup raw milk [or milk substitute]
  • 2 tsp pure vanilla extract
  • dash of cinnamon – to taste
  • dash of nutmeg – to taste
  • 2 tbsp raw cane sugar [or raw honey, maple syrup, etc]
  • 1/3 cup Gluten Free Flour [I prefer bobs red mill gluten free 1:1]
  • 1/4 tsp salt
  • 1 loaf gluten free bread of choice

***You can use this recipe with regular flour and bread if you are not gluten free. Or if you have people in the household who are gf and some who are not. For example, I double this recipe. I make a full loaf of gluten free French Toast first. Then use the left over gluten free liquid mixture for a little more than half a sliced sourdough loaf. In my example photos, the smaller sliced bread is the gluten free French Toast – made first. The larger bread is the sliced sourdough bread and was made after all the gluten free loaf was cooked.***

Instructions:

  1. Preheat cast iron skillet on medium low.
  2. Beat egg in large glass bowl.
  3. Whisk in melted butter. Then slowly add in milk and vanilla. Whisk to combine.
  4. Add in sugar, salt, flour, and spices. Whisk until smooth.
  5. Add butter to skillet [and before each new French Toast batch – a batch being 2-3 slices].
  6. Soak each side of the bread in the batter for a few seconds per side. Place 2 to 3 pieces of bread in the skillet.
  7. Cook bread about a minute or two or until golden. Flip and continue for equal cooking.
  8. Serve. This recipe is great to prep for the week. Label a freezer bag GF or NON GF. Allow French toast to completely cool before placing in freezer bags. To eat, dethaw a few slices in the fridge the night before then toss them in a toaster. If you are gf, please make sure you are using a dedicated gf toaster.

You can dress this fresh toast up however you like. My son loves his French Toast with homemade jelly. While my daughter prefers hers sprinkled with a little organic powdered sugar or syrup. Fresh fruit is a fantastic topping for this French Toast. See below for my homemade non pectin jam recipe.

Homemade non pectin jam:
• 4 cups organic berries (or any organic fruit)
• 1/4 cup fresh lemon juice
• 1/2 cup – 1 cup organic raw cane sugar
• 1 tbs vanilla optional
Add lemon juice and fruit to heavy bottom pot. Simmer on two until juices release. Blend then return to pot. Add in sugar. Continue to simmer on two until thickened.
nut milk

Basic Nut or Seed Milk

by February 21, 2023

Ingredients:

  • 1 cup / 140g nuts or 1 3/4 cups/ 250g seeds [your nuts/seeds must be raw, organic, and never heat treated]
  • 1 quart / 1 liter distilled water
  • Fine Himalayan salt
  • Sweetener of choice and to your taste, such as 2 organic dates, 1 to 3 teaspoons raw honey or maple syrup, or a couple of drops of stevia extract.

Salt to 1 cup Nuts/Seeds ratio:

  • Soft Nuts [pecans, walnuts, cashews]: 1 tsp salt
  • Hard Nuts [almonds, hazelnuts]: 1 1/2 tsp salt
  • Seeds [pumpkin, sunflower seeds]: 1 tbsp salt

Instructions:

  1. Put the nuts or seeds in a glass or ceramic container (or your blender). Cover with the water and add salt. Soak overnight.
  2. Set a nut milk bag over a large bowl or container.
  3. Drain the nuts or seeds and rinse well. [If using almonds, peel them.] Combine the nuts/seeds and sweetener in a blender. Blend on high speed for at least 30 seconds. Strain the mixture through the nut milk bag into the container. Glass preferable.
  4. Keep in mason jars with lids or funnel into a sealable bottle ad store in the refrigerator for 3-4 days.

*NOTE* If using almonds, it is best to peel them after soaking, as the skin contains some enzyme inhibitors. Simply squeeze the nut and the skin should slide off. If this does not happen easily, your almonds have likely been pasteurized.

warm spinach salad with bacon and eggs

Warm Spinach, Bacon, and Egg Salad

by February 20, 2023

Ingredients:

  • 4 to 6 large handfuls spinach leaves
  • maple-mustard dressing
  • 1 small red onion or 1 shallot – sliced
  • sprouts: broccoli, onion, and clover are good choices
  • 1 cup coconut bacon
  • 4 to 8 large eggs [1 to 2 per person, as desired]
  • Flaky sea salt and freshly cracked black pepper

Instructions:

  1. Put the spinach in a large bowl, pour dressing over it, toss to combine. Add sliced onion.
  2. Divide the salad among individual plates, and sprinkle with sprouts and the coconut bacon.
  3. Soft-boil or poach the eggs, whichever you prefer. Put them on top of the greens, and season with flaky sea salt and cracked black pepper. Serve immediately.

Maple-Mustard Dressing

Ingredients: 

  • 2 tsp Dijon mustard
  • 2 tsp pure maple syrup
  • 2 pinches Himalayan salt
  • 2 tbsp cold-pressed olive oil
  • 2 tsp apple cider vinegar

Instructions:

Whisk the mustard, maple syrup, salt, olive oil, and vinegar together in a small bowl. Season with more salt as needed.

chemicals and heavy metals

Chemicals and Heavy Metal Toxins

by February 17, 2023

Chemical hazards and toxic substances are a huge risk to our health. There is a wide range of symptoms such as irritation, sensitization, and carcinogenicity, and physical hazards such as flammability, corrosion, and explosibility.

Influencing Factors for Toxicity

There are several things which can influence the degree of poisoning caused by a chemical or heavy metals. The following are a few examples:

  • How it enters the body
  • Amount or dose entering the body
  • Toxicity of the chemical or metal
  • Removal from the body
  • Biological variation
  • etc

Common Vectors for Exposure

Inhaling contaminated air is one of the most common ways to be exposed. Some chemicals can enter through the skin, our biggest organ. Less commonly, chemicals may be swallowed, for example from contaminated food or alike.

Sudden or short term chemical or metal exposures in larger amounts can overwhelm the body. This may happen through:

  • Inhalation of high concentrations of chemicals or metals
  • Skin contact with certain chemicals or metals
  • Injecting chemicals and metals into the body
  • Chemical plant spill or alike
  • Chemtrails
  • etc

Another way is by repeated exposures over a long period of time. This too can cause a massive build up of toxicity leaving the body at dis-ease. The following are a few examples of chronic toxicity:

  • Inhalation of certain chemicals and metals over a long period of time
  • Inhalation and skin absorption of some chemicals and metals over a long period of time
  • Repeated exposure to dusts containing quartz or alike
  • Repeated injections of chemicals and metals into the body
  • Dental fillings
  • Certain foods have higher metal concentrations than others
  • Old homes that still contain asbestos and lead paint
  • Chemtrails
  • etc

What does chemical and heavy metal exposure look like?

  • Burns or redness around the mouth and lips
  • Burns or redness of the skin
  • Rashes\blisters
  • Migraines
  • Irritability
  • Mood swings
  • Breath that smells like chemicals, such as gasoline or paint thinner
  • Vomiting
  • Difficulty breathing
  • Drowsiness
  • Confusion or other altered mental status

The mainstream medical system runs a lot of invasive tests to determine what someone has been exposed to. They also like to induce vomiting to remove the chemical or metal from the body. You can read about their approach here:

Here at McElwee Natural Health and Healing, we believe in non invasive treatments utilizing a chelator, binder, and sometimes adding a drainage supplement as well. The most basic nutritional supplementation for assisting the body through a gentle chemical and heavy metal detox almost always starts with Standard Process Parotid PMG. The theory behind this is that the parotid gland produces enzymes which enable chemicals and metals to unbind from the cells and tissues they have infiltrated. Due to chronic toxicity, the parotid gland goes into exhaustion and needs the extra support by Parotid PMG. As a companion to Parotid PMG, we recommend a very good binder. Some people also need an additional drainage supplement. The binder will “grab onto” these toxins once they are freed from their cellular attachments and carry them through the body into the intestinal track where they can be safely removed. For some people, its carried out through the skin in the form of rashes, boils, blisters, etc.

If you feel you might be struggling with chemical exposure or heavy metals, give us a call or send us an email to schedule your scan!

 

rash

Rashes

by February 16, 2023

What is a Rash?

Dermatitis is a general term that describes a common skin irritation. It has many causes and forms and usually involves itchy, dry skin or a rash. Or it might cause the skin to blister, ooze, crust or flake off. It’s safe to say that most people experience at least one rash during their lifetime, if not many.

Common Causes of Rashes

Rashes are caused by a multitude of reasons. Some of these reasons may include but are not limited to:

  • Virus
  • Bacteria
  • Parasites
  • Fungus\Mold
  • Chemical
  • Toxic Plants ie poison oak, poison ivy, etc.
  • Heavy Metals
  • Detoxing through the skin
  • Food sensitivities
  • etc.

Rash Symptoms

Rash symptoms may include:

  • Itchiness (pruritus)
  • Dry skin
  • Rash on swollen skin that varies in color depending on your skin color
  • Blisters, perhaps with oozing and crusting
  • Flaking skin (dandruff)
  • Thickened skin
  • Bumps in hair follicles

The mainstream medical system likes to throw hydrocortisone creams at rashes. This surpasses the immune system which pushes the rash, and its root cause, deeper within the body. Read more about how the mainstream medical system treats rashes:

Here at McElwee Natural Health and Healing we believe corticosteroid creams, gels or ointments are not the answer. We help our members identify the root cause of their rash(es) and come up with a personalized nutritional protocol to support the body’s specific needs. If you or your child are dealing with an unknown rash, give us a call to schedule a Nutrition Response Testing scan!

flatbread

Forest Floor Flatbreads

by February 16, 2023

Ingredients:

  • knob of coconut oil or ghee [or lard\tallow]
  • 3 leeks – white parts only – sliced into rounds
  • fine Himalayan salt
  • 1 medium sweet potato
  • 1 chunk pecorino romano cheese
  • 4 – ingredient spelt pizza dough *
  • kale – walnut pesto **
  • 2 cups \ 200g fresh chanterelle mushrooms
  • freshly cracked black pepper
  • cold – pressed olive oil – for garnish
  • handful fresh oregano leaves – for garnish

Instructions:

  1. Preheat oven to 500 degree F. If you have one, put a baking or pizza stone in oven to warm up
  2. Melt oil (or fat) in skillet over medium heat. Add leeks and a few pinches of salt, cook, stirring occasionally, until golden and caramelized ~ 15 minutes. If pan becomes too dry, add a little water.
  3. Using a mandolin, slice the sweet potato into very thin rounds. Slice the cheese into thin pieces.
  4. To assemble a pizza, roll out one portion of the dough on a piece of parchment paper, form a large round. ~ 10 inches in diameter. Sprinkle it generously with salt. Then spread about a quarter of the kale pesto over dough. Top with a quarter of caramelized leeks, mushrooms, sweet potato,  cheese slices, and sprinkle with plenty of cracked black pepper.
  5. Slice flatbread onto pizza baking sheet or preheated baking stone, bake until the crust is golden ~ 5 to 7 minutes. Remove from the oven, drizzle with olive oil, sprinkle with oregano leaves, and serve. Repeat with the remaining dough and toppings.

* 4 Ingredient Spelt Pizza Dough

Ingredients:

  • 3 1/2 cups \ 430g whole spelt flour, plus extra for dusting
  • 1 1/2 tbsp active dry yeast
  • 1 cup \ 225 ml lukewarm water – more if needed
  • 3 tbsp coconut oil melted [or ghee, lard, ect]

Instructions:

  1. Sift flour into large mixing bowl.
  2. Dissolve yeast in lukewarm water ~115 degrees F. Stir and let sit several minutes. Then stir the yeast mixture and oil into the flour. Continue stirring until you have a uniform texture, asking up to an extra cup of water, little by little, if needed. The dough should be moist but not wet; workable with your hands. Start kneading by hand in the bowl or large, clean, lightly floured surface. Knead just until the dough is smooth, ~ 30 seconds – don’t overwork!
  3. Dust the ball of dough with extra flour, cover it with a damp towel, and set it aside at room temperature for 1 to 2 hours, until it has approximately doubled in volume.
  4. Divide the dough into 4 small balls. The dough can be kept covered for up to 8 hours at room temperature before baking. If you have any extra, wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. Alternatively, wrap the dough and store it in the freezer for up to 2 months. Thaw completely before rolling.

**Kale – Walnut Pesto ~ 1 cup

Ingredients:

  • 1 garlic clove
  • 4 cups \ 120g kale – touch stems removed – leaves chopped
  • 1 cup \ 140g raw walnuts – toasted if desired
  • grated zest and juice of 1 small lemon
  • 1/4 tsp Himalayan salt – more if desired
  • 1 tsp pure maple syrup
  • 2 tbsp cold – pressed olive oil

Instructions:

  1. Pulse the garlic in food processor until minced. Add the kale, walnuts, lemon zest and juice, salt, maple syrup, and olive oil.
  2. Blend on high until chunky.
  3. Season with more salt if needed.
  4. Store in a glass container in the fridge for 4 to 5 days.

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