Average Karen

Bread Pitt is good looking, smells great and most of all.....ready to go home with you! PM me when you think you’ll be coming to get some starter.

What. Is. Happening? I have legitimately been hiding under a rock (more accurately, at the rink) but all of a sudden.....pandemic! I feel like I've got some splainin' to do - and also, some time. I'm not the only one with time on her hands right now so.... Due to financial reasons and employment changes that have taken my main man (gross, I never call him that) away from Minnedosa most of the time, leaving me responsible for all the chauffering/raising/feeding duties, I have... had to postpone my nutrition course . This was a tough decision. I'm not a person who likes to make excuses but I had to recognize my stress levels and remember a time when my thyroid made it impossible for me to ignore the stress. This was not a fun time for our family and I didn't want to repeat that. I have missed this community so much and I have missed posting. Sometimes social media gets a bit much (hello, COVID-19!) but I really loved doing something with a purpose and I'd like to continue that. I'd like to still continue with the nutrition bit when it works for me but, for the time being, I'll focus on what I'm actually accredited to do and what I can share/focus on without having a lawyer knocking on my door. So what can we talk about? First of all, I am a gardener at heart. I also have a diploma from RRCC in horticulture/landscaping/landscape design. I'm working so hard at having a productive, organic backyard garden right now and I'd love to share what I've learned and tried with this community, while also hearing about your trials/successes. My passion when it comes to nutrition is traditional diets, most prominent being the teachings of Dr. Weston A. Price. Google him when you have a chance. Incredible. I've learned a few things over the years about different cooking techniques and feel confident enough to share those on here, as well as using this group as an avenue to learn from others. Can we also talk about Karen? Since we've last had a chat, the name Karen keeps popping up in memes and I don't like what people have to say about her. I think I'll change the name of this group for now to "Average Roots". I'm open to suggestions but I think that covers the gardening bit, along with going back to your roots when it comes to food preparation, there's also a bit about dental health which we can get to eventually but if you google Weston A. Price, you'll understand. Anyways, that's where I'm at. I have a lot of ideas, the first being an online sourdough course. If you're local, I'm going to feed my starter (Bread Pitt) tonight and will have lots to give away tomorrow. Let me know if you're interested and stay tuned!

You know that feeling that comes over your body the first time you decide to kick off your shoes in spring and walk barefoot on the grass? I always find myself breathing deep in that moment and exhaling all my worries. This is called ‘grounding’ or ‘earthing’ and while I’ve heard about some of the health benefits in the past, I had no idea how far they reach. Intuitively, this makes such sense and now science has caught up and can show why this feels so good for our body. (Also, this is one of the cheapest, easiest ways to bring yourself back into balance.) This is a link to a free screening of this documentary available until June 20th. https://articles.mercola.com///15/down-to-earth-movie.aspx

Three cheers for apple cider vinegar! Do you love this stuff as much as I do? It’s what I use in all my salad dressings, my homemade mayo, I soak my rice in it before cooking to make it more digestible and I add it when I’m cooking broth to help make the nutrients in the bones more available. Apple cider vinegar helps to keep blood sugar balanced and aids in digestion. Add a tablespoon to your water an hour before eating to reap the benefits. It’s also a wonderful hair conditioner. It’s also so so easy to make your own! Water, sugar, apple cores/peels and time! This fizzy ferment has a week to go before we taste it! Can you see the bubbles??