Naturally Well With Jo | Blog
4838
paged,page,page-id-4838,page-template,page-template-custom-blog-masonry,page-template-custom-blog-masonry-php,paged-6,page-paged-6,ajax_fade,page_not_loaded,boxed,select-theme-ver-2.4.1,,wpb-js-composer js-comp-ver-4.11.2.1,vc_responsive
Untitled design (7)

21 Day Information Diet

Well hello there. Those 21 days has gone by very quickly. For those of you who don’t know I put myself on a 21 information diet. That meant no social media, no blogging and only checking email once a day (I didn’t even do that) for 21 days.

Let me tell you, it has been the best thing for me. Whilst on my information free ‘diet’ I was also part of an amazing 21 days mind money mojo challenge which was run by a beautiful and inspiring lady by the name of Kylie Patchett. This challenge took me away from everything I was submerged into on a daily basis.

This challenged helped me tap into my feminine side a whole lot more and also tap into a lot more of my spiritual side. It has been pretty amazing.

Some amazing changes whilst I have not been on social media or the Internet etc. is the amount of extra brain space I now have.  Amazing!!

My health and wellbeing feel amazing – I am sleeping soundly (in bed by 8.30pm-9pm) I am up exercising and I am spending a lot of time in nature and also writing.

I have been meditating everyday morning and night and I can really see positive changes from this. Meditation never really came easy to me but this last 21 days I just allowed myself the time and space to sit and allow it to happen.  It feels good!  

I have always been interested in spirituality and how the mind works with law of attraction. I have dabbled a bit into it but being submerged in it for the last 21 days has been super unreal!

It’s quite funny because something I have realised is that (and I think I have mentioned it a few times already) no-one knows your body and what your body mostly needs than you. We can search and search externally for things to make us feel good, help us lose weight etc. but what I have learnt in the last 21 days of participating in this challenge is that only YOU can create your own nourishment program. Yes there are the amazing fundamentals that we can all sign up to such as avoiding the refined and processed foods, trans fats, refined sugars and instead eating from nature, but once we know this, then you and I have the amazing ability to reconnect 100% with our own body, our own thought patterns and reach internally with what is going on.  Then ‘we’ can eat, exercise and live the way that feels really good for you.  You can live the good life.  

We all just want to be healthy, happy and do the very best we can (I know I want to) Life can be a pain in the arse sometimes but how we choose to accept these challenges I think is one of the ways we can create our own health and happiness. I felt myself out of balance. So instead of challenging this I took on the information diet to give myself some space. Headspace.  Maybe it was a primal thing to do.  Just go walkabouts and see and feel all the beautiful things around me, inside of me.  I guess primal man instinctually knew what he should be eating, how he should be moving, when to sleep, when to rest.  I felt quite out of balance from this and from all the noise of which I was constantly surrounding myself in.  It’s the modern world, it happens, but the good thing is I felt it happening so I knew I could also change it.  

Are we so disconnected with ourselves that we need to go searching for answers?  Nutrition is becoming more and more noisy and I don’t know about you but surely it can’t be that hard!  Surely we don’t need to have people tell us how to eat and what to drink?  Or do we?  Personally I don’t think we do.  I don’t think a label or ‘diet’ is ever going to know what is right for you or me.    Maybe it is time to stop trying to fit into everyone else’s mold, framework or strategy and ask yourself if this makes you feel good and energetic and come alive!  

Personally for me, you know what makes me feel really good and has for the last decade since following the primal principles?  Eating food that was once alive and comes from nature and embracing more of a simplified lifestyle.  It could not get any easier and simpler than that!  Truly it can’t.  It is when I go looking over the fence to see if the grass is greener is when I get myself into a wee bit of trouble.  

So the last 21 days helped me to reset my priorities and to align myself back with them  (I do think the new chooks and collecting fresh eggs daily has defiantly helped me do that) It doesn’t take much to become out of alignment with oneself but breaking away from the noise and reconnecting to the core foundations of my own Primal Living strategies I can feel the tail wag again! 

You see there is a huge inter-connect ability between the soil that grows our food, the food we eat, where the food comes from, how it is grown and how that food heals and nourishes our body.  I also believe in the strong connection between natural living and living simply with the environment and how it all connects us to feeling super amazing.  There are many ways to do this and I choose to do it on an island looking after 10 acres, six chooks, two cats and growing my own food and living off the grid.  I was naturally drawn to this lifestyle.  I have taught myself to be a conscious warrior and instinctively knew that if I did not have a clue what the ingredients were on the back of a product (food or body), there was no-way I was going to ingestor use it.  It is a continuous learning as many products try to convince us otherwise.  

On reflection this last 21 days I also instinctively knew that I wanted to only consume meat if I knew that it was raised ethically and sustainably (hence Primal Living) Again its funny how jumping over the fence for a peep to see what was on the other side can really throw you off balance and make yourself doubt every single value you have. Reminder to stop looking on the outside and check in with ourselves to see how we are travelling.  

In saying all this, your way can be totally different and that’s super cool too.  If it makes you happy and you’re well and I mean really well with lots of of energy, full of life and raring to go then stick to what you’re doing.  Don’t go searching for more.  It is the more and more of wanting and searching I think is when we can get ourselves out of alignment. AND there is no right or wrong way.  

11295776_713345938792064_7025302284470677990_nYou have the choice to go a new way or keep your old way.  For me, ten years ago I went a new way of living when I stumbled upon the words of Mark Sisson which lead me in a direction which aligned with my values. Eating fresh, wholesome food from nature and living in peace with the environment.  Two years ago I went another new way and moved to an island off an island and started to align myself more with my values and to enjoy each day, live more simply and with nature.  Both of these new ways have had some challenges but I now know that when I become disconnected from it and have my head stuck in the computer I am out of balance.  

To rapt this up I’ll quickly say that It’s been rather busy here on the island.  We have been researching into certified organic compost for our gardens, soil testing, developing a business plan for the market garden, and I have been fighting lots and lots of slugs who have decided to pop on in and visit my brassicas.  Because of this I am going to take another break off all social media. I am really enjoying reading more books, writing and listening to my own needs and creating the simplified lifestyle that makes me wag my tail.  However I am going to keep you updated with some regular blog posts on what’s going on here on the property and also share some wisdom on a few other things that pops up.  Down the bottom of this page there is a newsletter sign up and If you jump on it I will keep you updated through there.  It may be weekly, fortnightly or monthly.  It all just depends on where the sun is shining when I come on in to write a post.  

Until next time, I hope you are having a beautiful day.  

Jo

 

(pictured sourced from Abraham Hicks)

 

 

0
Untitled design (5)

Why Autumn Is a Special Time

Today is the second day of May and the last month of Autumn.  Where has the last two months gone?  Where have you been?  Have you noticed Autumn and what each day brings us?

Each season is special 

Each season shows us something new

Each season kindly reminds me of what to eat

Each season dictates how I live

Each season helps me to recognise how I feel and what I need to do to nourish my body

I choose to live by the seasons

To be more in touch with nature

Yesterday, I cleaned up the vegetable patch and noticed how the leaves had fallen from the fruit trees

IMG_2078 (1)
I notice the golden tones of the autumn leaves

Each leaf was different

I notice how the mornings are cold but the days are warm and still

I notice the air smells different

I notice the different birds that are now visiting me

I notice the bees have almost gone

I notice I am craving warmth in my food

More slow cook curries

More soups

a5d2f639ac508b56ca3d4378542246a7

More ginger and garlic

More turmeric

More comfort food

More warm drinks that I can wrap my hands around

454ee8f49fb06b2a0fe5da9864cf2bcf
I notice I want to stay in bed longer

4b42303e0fea4a6f5b926839682c6b31

For the first time in my life – I am noticing, really noticing the changes in seasons

This excites me

The creation of a slow life

Take the time 

Notice the small things

Notice the simple things in life

Which create happinness and wellbeing

Will you notice Autumn

Have you noticed Autumn

Before it’s too late

 

 

Photo Credits – pinterest

(Soup – Bon Appetitite) 
(Bed photo – Tiny White Daisies)
(Hands around Mug – Feelinhipsterxo)

0
Untitled design (4)

Begin

Beginning can be scary.  We tend to think of the future and not the moment.  We tend to think of failure before we have even started.  What if I told you that beginning means positive change.  Beginning means achieving your goal.  Focus on the now. Not tomorrow or the next day or even next month.  Only now matters.  Set your goal and begin.  

Set one goal

Focus on the now

Do it for you

Do it to make you happy

Do it because you can

Everyone starts at the beginning

Never compare

Just one goal

Write down the goal

Do it now

Begin

 

(Image credit – Do Lectures)

0
Banana and Cardamon Bread (2)

Banana and Cardamon Gluten Free Bread

I was given some banana’s as they were old and going to be thrown out.  My goodness I could not let that happen.  I put my (non) baking shoes on and baked this delicious bread.  I actually surprised myself.  I don’t bake.  I love eating and cooking vegetables straight from my garden when they are at their freshest, but baking I just don’t do.

Just like you’re a chewy or hard Anzac biscuit lover – you’re either a sweet or savoury lover and I am savoury. Love making crackers and buying some raw cheese from Bruny Island cheese 

Sorry I have gone off track.  Back to the banana and cardamon bread.  Here is the recipe for you.  

It goes so well with lots of butter.  If you can’t have butter (ouch) try it with some homemade cashew cheese or pesto.  I think both would be delicious.  

Banana and cardamon Bread - Primal (1)

Banana and Cardamon Bread
Serves 10
Sugar-free, gluten and wheat free delicious and nourishing banana bread with a hint of cardamon. Perfect combination
Write a review
Print
Prep Time
5 min
Total Time
45 min
Prep Time
5 min
Total Time
45 min
Ingredients
  1. 3 bananas
  2. 2 cups almond meal
  3. 2 eggs
  4. 1/3 cup chia seeds
  5. 2 tsp cardamon powder
  6. 1 tsp gluten free baking powder
  7. 1/2 lemon
Instructions
  1. In a blender combine the bananas and almond meal
  2. combine well
  3. scrape down the sides and add the eggs and chia seeds -mix well
  4. stop to scrape down the sides and add the cardamon, baking powder and lemon juice
  5. the lemon juice will activate the baking powder.
  6. mix well.
  7. pour into a lined loaf baking dish
  8. bake on 170 degrees for 30-40 minutes.
  9. check after 30 minutes. If skewer comes out clear, it is ready.
Notes
  1. Oven temperatures are all different so you may need to adjust your temperature if your oven cooks hot. I am on gas and my oven cooks quite slow. I tested after 20 minutes and it was not quite ready. Pulled it out on 35 minutes.
Naturally Well With Jo http://naturallywellwithjo.com.au/
0
Lest We Forget (1)

Primal Anzac Biscuit Versus Traditional Anzac Biscuit

Are you chewy or hard?  

I am chewy but if I were given a crunchy one I would not give it back and politely say no thanks.  No way!  I love the golden biscuit so much. I am talking about Anzac biscuits.  

Before ‘going primal’ and before I knew I had an intolerance to gluten I would tuck into the traditional Anzac biscuits.  I am sure you are aware of the traditional biscuits the amazing Country Women’s Association (CWA) ladies would make.  Plenty of butter, sugar, golden syrup, oats and flour. And very yummy.  

My neighbour actually makes hers just like the traditional recipes.  She believes that the Anzac biscuit needs to be respected and the recipe not changed.  I actually agree with her.  It doesn’t matter how much we change the recipe to help keep our tummies happy and to not have a massive sugar hit; I feel that any paleo, primal, gluten free, sugar free Anzac cannot do the traditional biscuit justice.  

Now I am really happy to be wrong and if anyone would like to send me samples of your Anzacs, I would be more than happy to do taste testing.  

I was down at my neighbours the other day learning how to knit and she pulled out the Anzac biscuits for her husband.  She knows that I can’t eat gluten but when she opened up the lid, it happened.  You know that golden smell.  That rich beautiful golden syrup smells that fills your kitchen up when the chewy or crunchy biscuits are baking.   With a fresh pot of tea sitting in front of me, I could not resist.  

Oh my goodness…It was so good.  I can still taste it. Now I am not going to beat myself up for eating a biscuit that has sugar, flour and oats in it.  Gosh, life is way too short to do that.  I would have an Anzac once a year and it would be once a year that I consume flour and oats.  It is this time every year that you will see me chewing on these delicious biscuits.  I reckon if I worried about that, the stress on my body and mind would be more detrimental than eating one Anzac biscuit.  

Now I did get a little bit of a stomach ache about 20 minutes after but I just drank some kombucha and herbal tea and I was all good.  I also did this.  I let go of any negative talk, because seriously it is not worth it.  

I have a big passion for traditional foods and learning from our ancestors.  So yesterday I googled “how traditional Anzacs are made” and I found this recipe which was printed in 1926 and reprinted in 1933 by The Country Women’s Association (CWA) of New South Wales Calendar of Cake and Afternoon Tea Delicacies: a recipe for each day of the year.  The CWA included two recipes for Anzac biscuits, one without coconut and the following version, which included coconut.  I like them with coconut.  Below is the traditional recipe from 1933:

Ingredients:
1 cup each of rolled oats, sugar and coconut
1 tablespoon syrup
3/4 cup flour
2 tablespoons butter
1 teaspoon bicarbonate of soda (dissolved in 2 tablespoons boiling water

Method:
Melt butter.
Add syrup to dissolved soda and water. Combine with melted butter.
Mix dry ingredients and stir in liquid.
Place small balls on ot buttered tray and bake in moderate oven.
Lift out carefully with a knife as they are soft till cold.

Even though I feel that we can’t 100% replace the traditional Anzac recipe, I think that it is very important that we try so we can all enjoy a biscuit that won’t cause any of us to have upset tummies.  

I looked at the original recipes and made my primal version.  A lot of paleo, primal and gluten free Anzac recipes substitute the oats with almond flakes but I did not have any in the pantry so instead I used pumpkin seeds.  

I wanted to try making a chewy and hard version and as I played around with ingredients I had success. Both came out beautiful.  Using almond flour will always make biscuits a bit heavy but if I close my eyes and slowly sit and appreciate what I am eating I can taste an Anzac.  Yipee!  

Lets not forget the history of an Anzac biscuit.  The wives, mothers and girlfriends of the diggers were concerned for the nutritional value of the food being supplied to their men.  Due to there being no refigeration and food could only last for a period of two months a body of women came up with the answer. A biscuit that would be delicious and could remain crisp.  Because of the war many farmers had joined the services, thus eggs were scare.  This is the reason why the binding agent in the traditional Anzac biscuit was golden syrup or treacle.  Also to help stop deteriation of the biscuit the women used tins such as Billy Tea tins.  And today you can find similar tins appearing in your local supermarket.  

www.naturallywellwithjo.com.au

Crunchy Anzac Biscuits
Serves 12
A delicious and crunchy gluten, wheat, refined sugar and fructose free Anzac biscuit
Write a review
Print
Prep Time
5 min
Total Time
40 min
Prep Time
5 min
Total Time
40 min
Ingredients
  1. 2 cups almond meal
  2. 2 cups pumpkin seeds
  3. 2 cups shredded coconut
  4. 1/4 cup coconut oil
  5. 1/4 cup rice malt syrup
  6. half of a lemon
  7. 1 tsp gluten free baking powder
  8. 2 tbsp hot water
Instructions
  1. In a large bowl add the first three ingredients
  2. In a saucepan melt the coconut oil
  3. Add the rice malt syrup to the coconut oil
  4. Take off heat and add the baking powder, water and squeeze the lemon into it
  5. Mix really well
  6. Pour wet mixture into dry mixture and mix well
  7. Roll mixture into small balls. About a tablesoon size
  8. On a baking tray lined with baking paper, place the balls on
  9. Flatten with your palm or with the back of a wooden spoon
  10. Cook in a pre-heated oven on 170 degrees for 20-30 minutes
  11. Biscuits are ready when they have a nice golden colour to them
  12. Take out and let cool on tray for 5 minutes and then transfer to cooling rack
Notes
  1. Check biscuits every 10 minutes. Mine were ready on 20 minutes. (see note below)
  2. When you take biscuits out they will be super soft. Let them stand on the baking tray for five minutes and they will harden
  3. Next transfer to a cooling rack and let stand for a further 10 minutes (if you can resist)
  4. Oven temperatures will be different. Some will cook hot, whilst others slow. Please adjust accordingly.
Naturally Well With Jo http://naturallywellwithjo.com.au/
 Next are my chewy ones – the difference is I used butter instead of coconut oil and no lemon 

www.naturallywellwithjo.com.au (2)

Chewy Anzac Biscuits
Serves 12
A delicious and chewy gluten, wheat, refined sugar and fructose free chewy Anzac biscuit
Write a review
Print
Prep Time
5 min
Total Time
40 min
Prep Time
5 min
Total Time
40 min
Ingredients
  1. 2 cups almond meal
  2. 2 cups pumpkin seeds
  3. 2 cups shredded coconut
  4. 125g butter
  5. 1/4 cup rice malt syrup
  6. 1 tsp gluten free baking powder
  7. 2 tbsp hot water
Instructions
  1. In a large bowl add the first three ingredients
  2. In a saucepan melt the butter
  3. Add the rice malt syrup to the butter
  4. Take off heat and add the baking powder and hot water
  5. Mix really well
  6. Pour wet mixture into dry mixture and mix well
  7. Roll mixture into small balls. About a tablesoon size
  8. On a baking tray lined with baking paper, place the balls on
  9. Flatten with your palm or with the back of a wooden spoon
  10. Cook in a pre-heated oven on 170 degrees for 20-30 minutes
  11. Biscuits are ready when they have a nice golden colour to them
  12. Take out and let cool on tray for 5 minutes and then transfer to cooling rack
Notes
  1. Oven temperatures will be different. Some will cook hot, whilst others slow. Please adjust accordingly. Mine cooked on 20 minutes and I checked every 10 minutes.
Naturally Well With Jo http://naturallywellwithjo.com.au/
 www.naturallywellwithjo.com.au (3)

 I would like to dedicate this recipe and post to the wives, mothers and girlfriends who send Anzac biscuits to their loved ones serving for the Australian army today.  I would also like to dedicate this recipe and show my respect to the soldiers, our diggers who fought for us in WW1, WW2 and those who were killed in all the military operations in which Australia has been involved.

Whilst I sit down today with my herbal tea and my primal Anzac biscuit I will remember 
Lest We Forget

 

 

 

 

 

1