Oh my goodness! Biscuit nirvana has been created!!!! Check out our recipe for the perfect fluffy gluten free paleo biscuit.

You may just swoon with LoveSelf delight.

Paleo! Gluten Free! Dairy Free! Grain Free! Soy Free! Refined Sugar Free! And Organic of course!

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Healing with the power of paleo and self-love.

Dessert for breakfast? Breakfast for dessert?!

You can definitely have your cake and eat it too with our amazing Paleo Pumpkin Coffee Cake.

Our inspiring person, Melanie, created this gluten free, grain free recipe in honor of her LoveSelf inspiring feature. Learn how she healed from body image issues, an eating disorder, and depression with the power of self-love and food.

Enjoy our gluten free, grain free, refined sugar free, Paleo, Autumn inspired healing delight!

Pumpkin Chocolate Chip Coffee Cake

Ingredients for cake:
1 cup raw nut butter
3 cage free, organic eggs
1/2 cup organic pumpkin puree
1/4 cup raw honey or maple syrup
4 Tablespoons grass-fed butter (room temp)
1 teaspoon gluten free baking soda
1 teaspoon organic cinnamon
1 teaspoon organic pumpkin pie spice
1/4-1/2 cup gluten free, soy free chocolate chips (optional)

Ingredients for coffee cake topping:
2 tablespoons organic cashew flour
4 tablespoons grass-fed butter (room temp)
2 tablespoons organic, raw coconut sugar
1 teaspoon pumpkin pie spice
1/4 cup crushed pecans or walnuts

1. Preheat oven to 325 degrees
2. Use hand mixer or food processor to combine all CAKE ingredients except chocolate chips.
3. When all ingredients are combined, stir in chocolate chips.
4. Stir together TOPPING ingredients in a small bowl.
5. Pour cake batter into loaf pan and then evenly distribute coffee cake topping onto the loaf*
6. Bake for 40-45 minutes in a greased loaf pan.

*LoveSelf tip. For a crunchier topping, add topping mixture to cake halfway through baking.

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Introducing healthy fast food! Gluten free,  paleo, sugar free, non-GMO, and the dietician mom that made it happen. 

For as long as I can remember I have been telling anyone who would listen about my vision for healthy fast food. A place of tasty wellness that rounds out the perfect road trip or a quick and easy option for working families.

Imagine a vibrant colorful storefront beckoning you in the doors. Now envision being greeted by happy people and endless amounts of prepared dishes just waiting for you to take home and gobble up. And the dream doesn’t end there! Suddenly the story gets even better because this beautifully prepared food is not only delicious it is healing. As you enthusiastically explore you find gluten free, paleo, non-GMO, vegan, refined sugar free, dairy free, and so much more. Lasagna! Pancakes! Enchiladas! Oh my goodness!!! Don’t pinch me I may wake up.

Paleo, Gluten Free, Non-GMO, dairy free! Lasagna! Pancakes! Enchiladas! Oh my goodness! Don’t pinch me, I may wake up.

Guess what? Such utopia does exist and not just in our dreams. Welcome to Snap Kitchen and the lovely woman that helps make this dream a reality. Introducing Ms. Andrea Hinsdale, dietician, mom, and the first member of the Snap Kitchen team. 

Snap Kitchen was founded by Martin Berson. Martins’s inspiration came from his desire to help his diabetic wife with wellness food options. His goal of no white sugar or flour, healthy, and convenient options was a revolutionary new concept. .

Andrea is part of the Snap Kitchen dietician and chef led foodie-duo. Partnering with Executive Chef Matt Reinhart, Andrea and Matt together create a menu that will forever change your concept of fast food. Recall that enchilada I spoke to you about? Not only is it gluten free, paleo, and dairy free, it is delicious!! The dynamic duo created a cashew vegan cream that will make your taste buds giggle. Do you love meatballs or salmon? How about pancakes or a fruit tart? Cold pressed juice? A stunning quinoa salad? Snap Kitchen has it all! Every item is meticulously selected for its optimal ingredients and as Andrea says, “we keep working until the dishes are perfect”. And perfect they are. No GMO’s. Organic. Bright seasonal ingredients. YUM!

The dynamic duo created a cashew vegan cream that will make your taste buds giggle.

Because she walks her talk, kale was one of the first things Andrea fed to her two young children. She knew that her food wisdom had been heard when her young daughter came home from school and suggested better options for the school lunch menu. Andrea desires this knowledge for all children. She knows that we must teach our kids about healthy food and make nutrition accessible to everyone.

I asked Andrea what makes her heart sing. She spoke of never feeling like she has worked a day in her life because everyday is a contribution. “Food makes us happy”, she tells me. Yes it does!

Can’t wait a moment longer? We have a Snap Kitchen gluten free veggie lasagna recipe just for you! Enjoy and happy LoveSelf day!

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The story of a Vietnam era couple whose exposure to Agent Orange changed the way they look at GMO and chemical farming practices today.

In a little desert town known more for its cowboys than its food you will find an unexpected couple. A duo from the Vietnam era with a mission to introduce healthy farming practices and organic principles to the Verde Valley in Arizona. Introducing Merle and Michele Herrick, organic farmers and Non-GMO activists.

Michele and Merle are founders of GMO Free Verde Valley; an organization dedicated to educating people on the dangers of genetically modified food. Both lifelong organic gardeners, Merle grew up eating fresh vegetables grown naturally by his grandmother. He later found himself in the horrors of war and the results that come with it. While in Vietnam he was repeatedly exposed to chemical sprays, including Agent Orange. He returned home with health issues. In his research to heal his body, he discovered the frightening similarities between the toxic chemicals he was exposed to in Vietnam and well known herbicides sprayed in copious amounts on crops and vegetation. He was able to return to health through organic eating and natural detoxification yet the seed was planted for his life’s work.

Many years later Merle met Michele. She describes him as her neighbor that had become her best friend. A fellow organic gardener, and naïve to his romantic interests, she had found a most compatible pal. One day he held her hand and didn’t let go. That was eighteen years ago. She still lights up when referring to her ‘bestie’ and now husband.

Michele, an RN, and Merle, a plumbing contractor by trade, retired and relocated to Arizona yet definitely did not choose the path of R&R. Instead they started Heartstone Farm; selling their produce and worms (yep, worms!) to those interested in vermiculture as a composting method. (Vermiculture is a system of using worms and organic food to enhance the nutrients in soil). Michele describes having gratitude for her family choosing to raise her on all organic real food. She tells me about her Northern California family growing their own food, grinding their own feed and flours, canning, and even drying and smoking to ensure that nothing was wasted. She proudly refers to raising her children the same way.

The couple first became aware of genetic modification long before any of us had heard the term GMO. They can tell you little known facts from decades of research. Ask them! As GMO was becoming more and more prevalent, their concern over the dangers grew. Rather than sit back and hope for a fix, they decided to utilize their knowledge to educate the community. Michele and Merle began by purchasing non-GMO education materials and shopping guides (charging to their credit card to be exact) to hand out at the farmer’s market. Merle received his first donation and was inspired to take the work to greater heights. Today they conduct workshops, show films, and lead speaking engagements all with the goal of healing the earth and helping us live healthier lives.

To learn more about the issues of GMO check out Michele and Merle’s Website. Even better take a trip to Arizona, drive to Camp Verde and ask for Michele and Merle. The neighbors will point you in the direction of their home and together you can take steps to ensure we all eat healthy clean food.

Don’t forget to try Michele’s Gluten free Jalapeño Cornbread and Vegan Black Bean Soup.

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Changing Hospital Food to Healing Food!

Learn how a hospital dietician defied convention to create an organic vegetable garden for her patients.

I have a vision. A vision of a healthy world with happy people. A vision of a colorful healed earth full of abundant life. In this beautiful dream, people walk on mama earth’s soil and have so much gratitude for her gifts. I imagine bright orange carrots, plump fruit, and little grinning healthy kids with berry juice running down their face.

Some people tell me this is a fantasy. They talk about all the things wrong with the world. I am not naïve to the world we live in yet I choose to tell the stories of inspiration. The stories of brilliant kind people taking steps to make a difference.

Joetta Redlin, Director of Nutrition Services and her team at  Winneshiek Medical Center in Decorah, Iowa are choosing to make such a difference.

Whoa, whaaaat you are thinking. A hospital?? Am I reading a counterfeit LoveSelf article? Nope this is the real thing and you will be offering hugs to Joetta and the team at Winneshiek Medical Center by the time you wrap up the last words of this story.

What comes to mind when you think of hospital food? If you are like me, it is something like “yuck” and Jell-O. I will confess. Healthy and tasty are not descriptors that occur to me. In other words, will someone run to the organic grocery store and bring this poor patient some good food?!

Guess what? Joetta and her team are working really hard to prove me wrong.  A food is medicine inspiration for all healthcare centers!

What was once a barren courtyard has now become a beautiful edible landscape. Complete with bright flowers and stunning vegetables. In August of 2009, collaboration between the hospital leadership, with support from the Kellogg Foundation, sparked the idea of creating a healthy garden. The garden was designed to feed the patients and their families healthy naturally grown produce.

Joetta spoke to me about “not needing all those pills if we eat healthy food”. The team truly believes that health is not just “absence of illness… it is about well being”.

Imagine swiss chard, fresh herbs, bright green broccoli, gorgeous cabbage, asparagus to launch a beautiful spring, tomatoes, peppers, and kale. I could go on and on yet you get the idea. Hungry yet?

Like all things that are worth having, the garden is hard work. Planting, tending, maintaining, harvesting, cooking, and serving are a labor of love for the Winneshiek staff. Joetta will tell you she is not your average dietician. As a matter of fact, she laughed stating, “I think I may be weird”. At LoveSelf we think weird is awesome. Especially when it means following your own path to empower healing. Joetta spoke to me about “not needing all those pills if we eat healthy food”. The team truly believes that health is not just “absence of illness… it is about well being”. Oh my goodness!!! Are you feeling that hug yet?!

As a matter of fact, she laughed stating, “I think I may be weird”. At LoveSelf we think weird is awesome. Especially when it means following your own path to empower healing.

Remember the vision that launched this story? Well, I have a vision for Winneshiek Medical Center and it is quite a lofty goal. Keep up the great work. Feed all your patients natural healthy yummy vegetables. Heal their bodies and spirit with earth inspired decadence. Continue to be the light for all medical centers.

Joetta and all those who support your great work, thank you for being a shining example of what happens when you take the steps into the colorful healed earth dream.

For a quick and easy dinner try Joetta’s Baked Penne with Roasted Vegetables. Inspired by the Winneshiek garden, of course! We included a dairy free, vegan option too!

The post Changing Hospital Food from Unhealthy to Organic appeared first on LoveSelf.

How to live your dreams well into your 90’s. Lessons from an organic gardener and how to make a grass sandwich.

I have fallen in love with a man named Harry. Harry is 94. Witty, brilliant, kind, and endearingly cranky.

Introducing Harry Hilde! Organic gardener and my new beau.

Harry has created sacred ground in a public ditch just outside his trailer park north of Minneapolis, Minnesota. The soil that nurtures his broccoli, kale, tomatoes, brussel sprouts, beets, beans, swiss chard, and oh so many other mama earth veggies is officially owned by MNDOT. (For you non- Minnesotan’s that means the Minnesota Department of Transportation). Don’t worry. They don’t seem to mind. Last year when the road crew came, knowing a legend when they saw one, they built a fence around Harry’s garden to keep it safe.

My introduction to Harry began with a sassy welcome. “You’re late! Did you bring your hoe”? He stated with a twinkle in his eye. Uh oh. I was in trouble already.

Harry was born in 1922 and tells me with pride that he is full Norwegian, speaks the language, and has been to his heritage homeland seven times. He spent four years in the Armed Guard in the South Pacific, returned to Minnesota and fell in love. Okay, so not exactly. It seems his bride of 66 years knew immediately he was the man for her and despite Harry’s insistence that he “doesn’t date”, he married Orpha and spent the rest of his life taking her on a date every weekend until she passed last year. The Hilde lineage has resulted in 38 grandchildren and great grandchildren. Well…. 38 the family thinks?? They keep losing count.

In addition to his family, Harry has two loves. One is baseball and the other is his organic garden. Harry played for the Saint Paul Saints Seniors and competed in the Senior World Olympics when he was 75! That would seem like a record, except he was still playing baseball at 91. To keep his family healthy, Harry raised his children on a true hobby farm, complete with cows, chickens, raw milk, and all the organic vegetables one can eat. Harry’s daughter speaks of his compassion for the earth and all of us. She told me how he gardens from the heart and prefers to give away his lovingly raised produce. Why? Because according to Harry we all deserve to be “big and healthy”! Yes, we do!

Harry and I talked about what is now called “organic”, was once just called food. I asked him why he doesn’t use pesticides. His snappy and perfect response was to tell me “Eat those chemicals and they will kill ya”!

Yep, true words from the spry wisdom of 94 years.

And what about those grass sandwiches? Let me just tell you this… The description “grass sandwiches” is the understatement of the year. Rather the decadence he is so humbly describing is organic kale or collards straight from his garden wrapped around bacon, tomatoes, cucumbers, and onions. “You can add beets too”, Harry tells me, referring to his daily meal. I wondered if I ought to mention that his grass sandwiches are actually chef driven farm to table culinary genius?! Instead I suggested we start a food truck and travel the world feeding people his earth inspired goodness.

I came into Harry’s world to write about his wonderful garden, and inspiring life. Yet, the truth is, he came into my life as an angel with a gruff facade, reminding me to stay the course and as a reassurance that life is the joy we make it.

Want to talk to Harry? That may be a challenge. He doesn’t like phones. Has never owned a computer or used email. Your best bet to find him is to drive down a big ol’ highway, look towards the ditch, and see a fabulous old gentlemen weeding his beloved garden or resting under his favorite tree. In this new place called heaven.

Harry’s Sweet Potato Collard Wraps Recipe

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In honor of Spring renewal, introducing our six favorite benefits of asparagus and recipes!

Spring has arrived in the Northern Hemisphere and with it the return of our beloved asparagus. In honor of mama earth renewal and her little green sprouts, we are so excited to share with you the six benefits of asparagus and fabulous recipes!

Asparagus is another of nature’s miracle foods. When Spring arrives so do these amazing little green asparagus spears.

Did you know that asparagus is only recognizable several days each year as the stems we so adore? These delicious green vegetables are the first sign of Spring. The asparagus not harvested will quite rapidly turn into a three to four foot feathery tree.

Ready for the healing benefits of this happy little stalk?!

1) Liver Cleansing
Asparagus is packed with vitamins and minerals and even contains the incredible glutathione known for its liver cleansing properties.

2) Anti-inflammatory
These happy green stalks are an anti-inflammatory and are said to have healing effects on autoimmune disease.

3) Improves Digestion
Asparagus also supports digestive health as an inulin containing prebiotic.

4) Kidney Health
Amazingly asparagus may aid in the prevention of kidney stones.

5) Full of Antioxidants
Antioxidants help to neutralize free radicals in the body, which can significantly reduce stress, prevent disease and slow the degeneration of cell tissue.

6) Fabulous Vitamins and Minerals
A serving of asparagus provides the body with nearly 60% the recommended daily amount of Folate. Folate is especially crucial for pregnant and nursing mamas. Folate is also known to support heart health and prevent liver disease.

Pick up a bunch or two from your favorite local farm to create our Cashew Cream Pasta Sauce or Ginger Asparagus Soup.

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Our yummy Paleo Strawberry Rhubarb Muffins were inspired by a trip to the farmer’s market. Filled with tons of fruit and topped with pecans, your body and belly will love you!

Batter
4 tablespoons softened butter
5 eggs
1/4 cup raw honey
1/4 cup maple syrup
1/4 cup coconut oil
1 teaspoon vanilla
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
dash sea salt
1 cup finely diced rhubarb
1/2 cup chopped organic strawberries

Topping
2 tablespoons softened butter
2/3 cup pecan pieces
1/2 cup coconut sugar
1 teaspoon cinnamon

1. Combine butter, eggs, honey, maple syrup, and vanilla until smooth.
2. Add remaining ingredients except rhubarb and strawberries.
3. Blend until combined. (The dough will be thick).
4. Gently stir in fruit.
5. Spoon into a muffin tin.
6. Generously sprinkle with pecan topping.
7. Bake at 350 degrees for approximately 25 minutes.
8. Makes 10 – 12 muffins.

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Frank Kassner of the Ritz Carlton created this Gluten Free Seafood Pho just for LoveSelf. You will never believe how easy it is to make homemade fish stock.

The stock is great for leaky gut challenges and will inspire a happy belly day!

Gluten Free Seafood Pho

2 pounds fish bones (just ask for them at your local seafood counter)
1 stalk lemon grass
½ cup or your favorite sake or white wine (optional)
1 bunch cilantro
½ bunch basil
Pho spice blend*
1 cup bean sprouts
3 cloves garlic
4 shallots
2 oz ginger
1 pint grape tomatoes
1 lime
3 each small chili peppers** (serrano, peter pepper, red jalapeno)
Rice noodles
Seafood of choice i.e mussels, scallops, cod, shrimp, clams, seabass

1. Over medium heat, roast the sliced ginger, shallots, chilis and garlic lightly.
2. Add the cut up fish bones and the rough chopped lemongrass, sautee lightly.
3. You may deglaze with a glass of white or rice wine.
4. Add 1 quart of cold water and the pho spice blend. Reduce the heat to low and let come to a simmer.
5. After 15 minutes of low simmer, strain liquid through a fine mesh.
6. Reserve liquid and throw away bones.
7. In a heavy roasting pan sear your seafood over medium heat, add seafood broth, turn heat to low and add halved grape tomatoes and let sit for 5 minutes or until all the seafood is cooked.
8. In the meantime, boil rice noodles according to package directions.
9. Pour the seafood broth over the noodles, placing the seafood pieces on top.
10. Serve with cilantro, basil, lime wedges and bean sprouts. Other optional condiments are hot chili sauce and organic fish sauce.

* Spice Blend: Pho packets can be found at most Asian grocery stories. If you want to make your own spice blend. Combine cinnamon, cloves, fennel, and star anise in a spice grinder and voila! Add cardamom for a slightly citrus note.

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In honor of a Elliana, introducing LoveSelf Chocolate Banana Paleo Pancakes!

Dearest LoveSelf’ers,

In honor of 4 year old Elliana, I created these amazing LoveSelf Chocolate Banana Paleo Pancakes. Elliana has Celiac disease and adores bananas and chocolate. What is more kid friendly than chocolate for breakfast?! I used all healing ingredients, including raw cacao and organic banana flours. So easy, gut healing, and incredibly yummy.

Add walnuts to keep your brain happy and healthy!

Here’s to a happy belly, loving heart, and inspired life.

XO! Rachel

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