Tuesday April 17, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here with us!
We were just talking about it’s sunny and light out and we’re getting tired! The sun is still up late in Montana.
To be honest I hate DST (daylight savings) in Montana. Seven o’clock for me it’s time for bed!
If you are ready for bed like Jackie you can make these recipes tomorrow, they’re not really
eat early sleep wake up in the morning
Spring what this season means and how it impacts our bodies. We might feel, depending what’s going on in our lives it can be a feeling a little stuck
For me it’s a season of a lot of change
I’ve been benefitting from doing things that make
nourishing for me
I make sure I read and get cozy before bed
This weekend I found out someone in my family is really struggling, it hit me pretty hard but realized this is the weekend to do taxes but before I did that I knew I need to nourish myself
My mom made scones when I was growing up. I joke that my two favorite food groups are scones and Chai which isn’t a stretch at all.
My favorite scone is probably a
They’re kind of hard to come by and I haven’t perfected them yet. I have to wait til I go back to tea house in Ann Arbor or I go abroad to get a dry english scone
I made these scones with my friend Brooke Bohannon’s stone milled flour.
Montana Milling in Great Falls
She mills it in her meadow Mills Stone Mill
the flour that I used for that recipe is
Hard Red Wheat
I used that
Fruit I don’t always put fruit in
eating a lot of gluten can cause excess congestion.
I am not an advocate of being gluten free unless you need to
Using heirloom wheat can be digested better sometimes then highly processed bleached flour
partly for that reason
added other ingredients
by Amadea Morningstar
Calls for raw milk
use we’ve got
Kalispell Creamery near where I am
Sometimes we can over-crave it but doesn’t mean we have to deprive ourselves
In one of her emails to her CSA members
head on the spikelets on the head of the wheat
I can take for granted that fine really process flour and not think about the growing process and the milling process before it becomes a scone that I want to devour.
Fresh milled flour is like two totally different beasts. So good! I have been seeing a lot of things lately that the whole gluten free thing is really the chemicals they’re putting on the wheat is the thing people are reacting to.
talk about gluten might be chemicals
some people talk about
they were eating potatoes and not wheat
We inherit the gut flora from our maternal so it also depends on how we can actually digest our food I agree with you it’s not just “oh flour is bad!”
one of my teachers
Dr. John Douillard
which is about that
I have studied with him and heard him talk about his perspective on allergic
If we decide we don’t want to eat it our body can become more intolerant we want to keep some of it in our diet
resource to check out
I would be curious if someone said I love scones and I found them to make without wheat!
being mindful about what we are putting in our bodies
scones were good I didn’t use sugar
miss the access to maple syrup
weren’t super sweet
Missoula Lake Company
a tea with juniper and lavender
I went hiking with my friend Dacia this weekend and ate juniper berries
This is also a good season to favor bitter and pungent tastes to break up any congestion and help detox and cleanse the body
have that tea or you can make
Ayurveda school he is a western herbalist
shavenprosh – Chyavanprash
includes a lot of Indian herbs and spices
when something is made with ghee
it is refined
can carry herbal benefits deep into the tissues of the body.
You can buy it or make Antioxidant Jam or put it on your scone
grounded here healing food tab
helping with boosting your immunity
fruit juice concentrate
keep for a couple of months
boost your immunity
a little bit of medicine everyday
actually has some good flavor
it has citrus peels too
other things have those benefits
I have a smoothie recipe on that same page
using the jam
Making something delicious for this time of year to boost the immune system
This weekend be able to make something with your handsin the kitchen
She often uses dried cherries
people from her work would crave her scones. It was a sweet practice to go back to this old recipe
I don’t think there’s any substitute for home cooking.
When you were first saying you lived on scones and chai, I was thinking you were gonna know some secrets because I think of scones as being somewhat complicated this is pretty basic right?
your starting with milk
butter gets put into the scones in chunks
break it into small pieces
don’t want it melted
mix in any dried fruit
that process takes like 15 minutes
they only bake for like 15-20 minutes
baked in my mind everything is always 350º
I love scones I haven’t made them in a long time!
Before I put them in the oven I cut into triangles
If you’re cutting them you mix it up in a dough?
I don’t have a roller, I’m kind of a will cook with anything
I’ll make it work
There is so much butter in the scone you don’t have to butter.
This sounds so good, and I love the jam that is going to go with them! It almost sounds like a marmelade, Montana style and local stuff!
totally Montana style DIY
I used berries from around here
I like having local honey.
Get your scone and get to eat it too!
even though it might be the season
maybe have a cleanse at some point
I like to think of things as a counter balance
jam on there
providing myself a way to digest well and feel good and still get the nourishing things I love!
My dogs were so ecstatic to get 3 walks in this weekend! He’s so excited to jump back and forth from front seat to back… so go walk your dog!
Yeah Check out
by Amadea Morningstar
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