Women’s Health and Happiness Matters!

For the past few months, I have been working hard with a team of passionate health minded women to put together a health and happiness event for women.  Somehow, I ended up as co-chair with my dear friend Jannine.  Whew, it’s been a busy few months–finding sponsors, speakers, organizing people, places, and things… all of this with a 2 year old who has taken up nursing with a whole new level of commitment (like ALL. THE. TIME.)–more on this another day.

But here we are, less than three weeks from the event and things are coming together.  I dream about the event and emails that have been sent (or not sent…I can’t remember if I dreamt it or not)…Which I think I means I’m in it deep!  No backing out now!  Tickets, which are FREE, are going quick–exciting! Here are the facts:

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And here is the link to GET YOUR FREE TICKET!


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Springing into Spring

It is officially Spring!  It’s been acting like Spring for some time now but there is just something so hopeful about it actually being SPRING!  Guess what is after Spring?  SUMMER!  Long days, warmer temps, booming gardens…its happening.

With Spring officially here, there is much to do around the homestead.  Our garden/yard are sort of kind of a mess.  We have multiple projects happening and garden beds that need prepping.  I feel like we made some head way this morning.  I put Son to work moving the large pile of mulching that remained in the front garden bed.  It is getting smaller!  I need it clear in a week or two to start planting!  Shovel, Son, Shovel!  We had an abundance of large containers for composting and some hydroponics gear someone gave to us that I’m not interested in at the moment.  It was taking up space, collecting water, and becoming a breeding ground for mosquito larva. No thanks.  So I dumped all the water out and rearrange things.  Some of the containers will be used as fun climbing toys for Leif.  Some will be donated and others will be thrown out.

I knew we had to work fast today because my iPhone told me rain was coming around noon (what did farmers do before iPhones??? joking, guys, joking).  And come it did.  But not before we moved a lot of mulching, cleaned up the yard a bit, and direct seeded some carrots, beets, peas, beans, sunflowers and German Chamomile.  Right as I was finishing up the last row of beets, the rain rolled in.  I retreated to my greenhouse, jotted down some notes about my planting for the day (I’m trying to be strategic and keep better track of things this year), and enjoyed gazing at my starts while the rain pounded on the roof. aaaaahhhh…gardeners bliss.

While I was planting today with a light drizzle begging me to hurry before the rain really started coming, I was reminded of how sweet it is to find commune with the Creator in my garden.  I’ve wrote before about stepping away from the traditional since of church and finding God in the places I’ve always felt him–in nature.  As I was covering my seeds with soil today, I said a little prayer– “Creator of the Universe, Sustainer of Life– help these seeds to grow and nourish my family.” So simple.  So much more real to me that anything I ever experienced in a church service.  This, after Leif and I had watched two sweet birds pull twigs and loose weeds from our garden to make a nest. mmm. so good.

While Leif snoozed, I snuck out for an easy 5 mile run in the rain.  I was pleasantly surprised how good my legs felt after yesterdays 15 miler!  I past 40 miles this week!  Onward!


I met this blond beauty in Seoul, South Korea...and then drug her to South Africa with me to run.

Cape Town Bound July 25!

I bought my Cape Town ticket this week!  It was scary.  Really scary.  There are about a million and one emotions associated with Cape Town.  On the one hand, it is a place of peace for me.  I feel at home squished between the mountain and the ocean or between two mama’s in a crowded minibus.  I LOVE sipping wine or roiboos with my friends. I get high on mountain runs and watching baboons munch in the trees.  It is my heaven in so many ways.

The last time I was in Cape Town, I was in a bit of an emotional conundrum.  It was a very intense time in my life. I left many material and non material things when I left, thinking I was going to be back soon.  Two months after leaving South Africa, I found out I was pregnant.  The last few years have been full of pregnancy and being a mama.  Its been wild.  Its been really wild.  And I’ve loved it.  I love being Leif’s mama more than anything.  The thing is though, to be Leif’s mama in the best way possible, I must also allow my heart to be full.  So, despite my anxiety of leaving my sweet boy for two weeks to fly across the world to South Africa, I know I need it.  I need to revisit some of the things I left there 3 years ago.  Maybe some I will take back for myself…and others I will just remember and leave them again with more of a healed heart.

I suppose this trip to Cape Town is a bit of a pilgrimage for me.  I am also vowing to make sure my next trip does not take so long to take.  I am in charge of my own destiny–if a visit to Cape Town every year or two keeps my soul fresh, then it is a small sacrifice to make spending a bit of money on a flight and kissing my family goodbye for a couple of weeks (or bringing them with me when the time is right).

This is where my heart settles in so peacefully and heave surrounds me.

This is where my heart settles in so peacefully and heave surrounds me.

This Moutain.

This Moutain.



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Banana Buckwheat Pancakes

We are on a breakfast roll!  Both Leif and the 4 year old gal I care for from time to time enjoyed these pancakes.  They are very filling and nutritious. Leif managed to finagle his diaper off before coming downstairs this morning so I just went with it and he ate his breakfast in the nude–best way to eat pancakes if I do say so myself.

check out those cheeks.

check out those cheeks.

While it’s name is misleading, buckwheat is not wheat!  It is actually a seed from the rhubarb family.  It contains eight essential amino acids including a high amount of tryptophan–a precursor to the neurotransmitter serotonin–which helps to enhance mood!  It is also high in vitamins E and B, Calcium and manganese!  Hip-hip hooray!  Happy and Healthy Pancakes!  Ours turned out extra thick, which I dig, but if you want a bit thinner of a pancake, just add more water or use a bit of almond milk! This is another Thrive modification!

Buckwheat Banana Pancakes

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Ingredients:

  • 1 cup buckwheat flour
  • 1/2 cup ground flaxseed
  • 1/4 cup hemp protein powder
  • 1/4 cup maca powder
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 banana
  • 2-3 dates
  • 2 cups water
  • 1/2 cup barley flakes

Directions:

In a bowl, mix buckwheat flour, flaxseed, hemp protein, baking powder, maca, and cinnamon

In a blender–blend water, banana, and dates until smooth

Slowly pour wet mixture into dry ingredients and mix well

Stir in barley flakes

Lightly oil skillet with coconut oil and heat over medium heat.  Pour pancake batter to desired size an cook for about 5 minutes on each side.

Enjoy!


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Leif’s 2nd Birthday Party and a Weaning Fail.

Last weekend we had Leif’s birthday party.  All the grandparents were in town, including his great grandma (Grammy) who jet packed home from the East Coast just to be at his party.  It was a sweet and simple birthday party–just the way I like it.  Sadly, Leif was not feeling his best with congestion, cough, and a mild fever.  Gee, I’m sure glad we just have small simple, family centered birthdays.  Its nice to just let Leif do what he needs to do (which included some quiet time in the bedroom and nap sprawled between both of his grandpas on the couch).

Speaking of being sick–Leif made it to his second birthday without any major bouts of illness.  Sure, he has a pretty constant drippy nose…but what toddler doesn’t.  He has been free of antibiotics and only needed relief from over the counter medicine a handful of times.  His little body is pretty awesome.  That is why I have decided to postpone weaning until he’s feeling better.  I’m even letting him nurse in the middle of the night in an effort to comfort him, boost his immune system, and quite honestly–get some sleep myself.  Between nursing, wellness tea with coconut milk and elderberry syrup and some 3 AM cartoons about buses (his current obsession), we’re surviving.

I’m so glad I am able to relax a little about weaning and do what I think is best for Leif right now.  I whole heartedly believe that my milk is one of the contributing factors to the lack of infections he has had and his bodies ability to fight off germ (I’m also giving credit to the lack of diary and animal products and his love for healthy foods).  I’m not going to take it away when he needs it the most.

What 2 year old doesn't love a vegan hazel nut torte for his birthday?  It was SO GOOD!

What 2 year old doesn’t love a vegan hazel nut torte for his birthday? It was SO GOOD!

Leif helping Grandma Christine make fruit kabobs for his party

Leif helping Grandma Christine make fruit kabobs for his party

Leif's campsite--complete with a hedgehog and a sampling of books about the beautiful outdoors.

Leif’s campsite–complete with a hedgehog and a sampling of books about the beautiful outdoors.

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You can't go camping without some yummy trail mix

You can’t go camping without some yummy trail mix

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Ants on a log!


Has French Toast ever been so cute?!

Cashew Cream French Toast

As part of my effort to try new breakfast recipes and shake up our mornings–I made some of this Cashew Cream French Toast from Brendan Brazier’s Thrive Energy Cookbook.  The recipe made way more than I expected it to, which is great because I have just been storing the extra batter in a jar in the fridge for the last few days, making breakfast super simple.  I was delighted to discover Costco now carries Silver Hills Sprouted Bread!  Sprouted grains are easier for our bodies to digest—its like eating a living food!  Yeah for life!

Cashew Cream French Toast

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  • 1/2 cup raw cashews soaked over night
  • 1 cup water
  • 1 cup almond milk
  • 1 tsp vanilla
  • dash or two of cinnamon
  • 2 tbsp virgin coconut oil
  • 4 slices bread of your choosing (sprouted is best)

Directions:

  • Blend first 5 ingredients in the blender.
  • preheat skillet with oil over medium heat
  • dip bread into batter
  • cook both sides until golden brown
  • serve with coconut cream and fruit of your liking!

Coconut Cream:

Place a can of full fat coconut cream in the fridge over night

in the food processor, process coconut cream and 2-5 dates until well blended