What you eat directs what you will eat

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

After a short time of eating home-made yogurt with only two ingredients; milk and yogurt from a previous batch, it has become even more evident, WHAT YOU EAT DETERMINES WHAT YOU WILL EAT IN THE FUTURE.

I have always loved pizza and it is something that I enjoy sharing with my kid.  Regardless of what diet I have been on the exception has always been pizza night.  The first slice was never enough and always  led to more slices.

Imagine my son going to get pizza and I genuinely have no interest mentally, emotionally or physically.  My mind isn’t telling me a story about how much I love pizza, my gut isn’t craving it and I recognize there is no motivation, attachment or inspiration in sharing, not even a bite.  The box was set on the kitchen counter and it was still as uninteresting as someone driving by.  I asked myself what has changed?  The only recent change is that I have added home-made yogurt to my diet .

Wow, as soon as I added home-made yogurt the last-minute trips to the grocer for quick foods stopped, eating bread stopped and now this non-attachment to pizza.  The most powerful aspect of this change is that it didn’t come from a thought or resistance.  I wasn’t aware that these changes were happening until I noticed they weren’t.

I am not a scientist nor am I seeking to read a study or do a study on this.  I take my experience as my truth.  The small changes in my diet are changing my physical, mental and emotional functions.  I believe it’s changing my brain function as well!

I am coming away believing that there is something in my diet that is now satisfying my functional needs that previously had been a missing link.  Whether a gut interaction or brain food, or both, I am not aware of exactly which.  What I am aware of is the outcome of it.  Food determines our function physical, emotional and brain functions.

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Creating Yogurt at Home is amazingly easy and inexpensive!

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles insideawareness.com

I was reminded of home-made yogurt when my neighbour served me with some of his this week.  He has made yogurt for years and he mentioned he adds dry milk  to thicken it into a Greek style.  It had a nicer taste than any commercially sold yogurt and I couldn’t stop thinking about it.

It was the inspiration to dust off the thermometer and gather up the milk and yogurt.  Two ingredients!  That all it takes to make yogurt.  Milk and a few tablespoons of yogurt to use as a culture.

 

 

 

 

Ingredients

  • 4 cups of milk
  • 4 tablespoons of yogurt

Heat four cups of milk slowly to 185 degrees and then cool to 115 degrees.  Once cool whisk in four tablespoons of yogurt evenly into the warm milk.  The yogurt acts as a culture to create a custard like solid.

Once mixed together place somewhere warm to sit for 6 to 8 hours.  This could be in a warm oven that has been turned off and oven light left on.  If left in cooler space it will take longer for the liquid to become custard like.  I have read up to 24 hours.

Kefir is the stage that is pre-custard like when the yogurt culture is active however before  it has begun to  solidify.  This means you can’t spoil a batch.  It simply means you have kefir!

Make Cream Cheese from Home-made Yogurt & end up with whey (a whole protein!

Yogurt – Yellow Food

Yogurt is one of the milk products I enjoy and have continued with in my diet.  It is a fermented food which means it is a natural probiotic.  A good quality of yogurt can be beneficial for optimal gut health however many commercial yogurts contain sweeteners, artificial flavours and thickeners or pectin.  The ingredients that do not lead to good gut health!

Another consideration is what are the cows are being fed that produce the milk the commercial yogurt is made with?

Curious baby cows check out grass labyrinth

Are they free range cows eating grass in the meadows over the summer and home-grown hay  like the ones grazing at the Farm of our recent August retreat or are they eating a GMO diet (Genetically Modified)?  This a huge consideration in my mind and one I seriously considered when I had my own babies.

 

 

 

A good quality yogurt is high in protein and has the same nutrients as milk; calcium, phosphorus, potassium, riboflavin and vitamin A.  Yogurt also has a cancer-fighting conjugated linoleic acid.

When making your own yogurt you can choose a variety of milks or mild substitutes to experiment with such as *nut and rice milks.  Being curious about creating your own can be an adventure and bring some fun back into the kitchen.  Seasonal whole foods and  sweeteners can be added to your yogurt like fresh or frozen berries, fruits, nuts, honey or molasses and yes even grains!  I drizzle plant and flower infused honey I have created through Spring and Summer.  Fall into a  loving relationship with your food again or find out where to buy food that has been lovingly made!

In my opinion gut health is the building block to good health and could be one of the first considerations during any illness from colds and flues to more serious diagnosis.

*Nut milks require so many ingredients that I have chosen not to pursue this myself. I like the ease of two ingredients and eating simpler foods.

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