Wellness Beets – Episode 2: What We Eat, Adrenal Fatigue, and Preserving Veggies
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Our Current Diets:
1. Always put whole foods first, as close to the farm as possible. Consider the processing of your food and your digestive capabilities.
2. We focus on organic produce and sustainably raised, appropriately fed meats and seafood. You can start out as simply as going to your local grocery store or Whole Foods to look for grass fed meats in the beginning but it’s fairly easy to find a local Food Coop or Farmers Market to make a connection with local farmers.
3. We both eat all varieties of vegetables, eggs (smaller quantities for Alex), fish (especially sardines! Here’s why and here are recipes), wild caught seafood, variety of meats, fruit, some white rice, occasional legumes like black beans for Brittany, fermented foods, bone broth (Brittany’s recipe and Alex’s recipe), and lots of healthy fats (coconut oil, lard, bacon grease, butter/homemade ghee for Alex). We both enjoy dark chocolate (70% or higher) and fruits for dessert. Occasional baked goods. Lots of tea, sparkling water, and Alex likes a cider every now and then.
4. Brittany avoids dairy allergy, most grains other than rice, nuts and seeds b/c they’re too difficult for her to digest, caffeine because of sensitivity, and soy. Alex avoids gluten (so most grains), moderates eggs, nuts, and dairy.
We both generally agree on this summary of what to eat, with individual differences for intolerances.
How the Hypothalamic-Pituitary-Adrenal axis works and how the system can become imbalanced.
Common symptoms: fatigue, insomnia, altered energy levels throughout the day, reduced strength/slow recovery from workouts, libido problems, headaches, weight loss/weight gain, skin problems, GI distress.
Certain fruits, like bananas, give off ethylene which speeds up ripening. You can use this to your advantage too by storing foods you want to ripen with them but taking care to keep them away from other fruit.
You can wash leafy greens, tubers, peas/green beans, hard fruits ahead of time. Delicate herbs, mushrooms, broccoli, berries should be washed closer to eating. If you’re washing any plants ahead of time, dry them well and wrap in paper towels to absorb extra moisture.
If your veggies have gone limp but don’t have any discoloration or growth, use them as stocks and soups instead.
If you cut veggies, they’ll lose nutrients faster. Use a processor or mandoline to make the chopping process easier so that you can do it more times per week.
Organic fruits and vegetables and those grown by smaller farms that have less of a chance of depleting the soil will have higher nutrients to start out with. So even if you lose some, you’ll still have more than you would have with non-organic produce.
Plants lose their nutrients faster or slower so prioritize eating the plants that lose nutrients faster earlier after your shopping trip.
Click here to get the free cheat sheet for Nutrient Rate Loss in Plants sent to you. We suggest keeping it on your fridge for reference!
Veggies like carrots and celery can be stored submerged in water in a container in the fridge.
Keep herbs in a vase in the fridge, before they go bad, tie them upside to let hang dry in your kitchen then store in mason jars.
Freeze hearty greens such as kale and collards in the fridge if you don’t have time to cook them. Place them in a single layer on a cookie sheet to freeze, then store in a plastic freezer bag.
Freeze berries and stone fruits in the summer to prepare for winter. Store in plastic bag in freezer.
Ferment vegetables to make sauerkraut or kimchi – it’s a very easy process and really only requires some salt and sugar. You can use this base recipe for guidance but you can add in all sorts of veggie combinations for extra nutrients. Or you can watch this video for extra tips for storing vegetables and spices.
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Categories: Wellness Beets Show Notes