Tag: microbiome

Why a gut cleanse is important and how to do it!

Why a gut cleanse is important and how to do it!

Alright.  First things first.  THIS IS NOT MEDICAL ADVICE.  I am not a medical practitioner.  I am a Nutrition Coach and someone who has multiple gene mutations including MTHFR and has traveled to 20 countries as well as eaten pork.  I have parasites.  So gut 

A New Thing

A New Thing

And no one puts new wine into old wineskins. If he does, the wine will burst the skins—and the wine is destroyed, and so are the skins. But new wine is for fresh wineskins. ~Mark 2:22 For months now I have been on a journey 

Which One Of These Does Not Belong?

Which One Of These Does Not Belong?

Trick question!  They all do.  They are all formulated to protect your microbiome.  Fermented food for the inside and super healing hydration for your body’s front line: your skin.

I’m Brenna May and I’m a believer, a wife, mother, autoimmune warrior, foodie, fermento, health nut, food blogger, Beautycounter consultant, travel enthusiast…  I love clean, keto wines and my trademark dish is probiotic, lectin-free hummus.  Those of you who know me at all know I’m all about the gut.  I love fermented foods and come up with new recipes to bring excitement to our little gut buddies (bacteria) because they have our back.  With your gut, feeding the wrong kind of bacteria with sugar, unfermented grains, unprepared beans and pulses etc., can upset the balance in your gut.  You crave more of the wrong things and the bad bugs overpopulate and the good ones go into hiding.  When you eat clean with the right greens, prebiotic fiber, healthy fats and clean proteins you feed the good bugs and they keep things in balance.

But there is another part of the microbiome we need to address and it is our largest organ.  Let’s talk about skin.  Our skin protects us.  And there is an entire world happening in and on our skin that protects it.  It is resilient but the slightest thing can throw it out.  You see it with exzema and a plethora of other skin conditions.  This happens when bacteria is out of balance and one takes over.  Over drying of skin is actually one of the greatest causes of imbalance… when your skin is dry the good bacteria die off and the bad ones have an opportunity to take over.

Now… you might not think it matters what you put on your skin but those little creatures are more sensitive than you think.  And at the moment more than ever they have our backs by protecting us from disease and bad bacteria… but only if we look after them.  If we are putting toxins on our skin, or over scrubbing, or cleaning our homes with Lysol, we are attacking our skinbiome as well as our gut.  At first, these toxins go straight into our bloodstream and affect all parts of our body before they eventually get filtered through the liver.  Toxins like phlatates, PEG’s, parabens, frangrances, retinol, etc… all have a deleterious effect on your skinbiome and your internal organs.  Some cause organ toxicity. Some cause infertility.  Some birth defects. Some cause cancer.  Some actually are sensitizing allergens that can make you allergic to other things in your environment.  And many of them are still legal.  In fact, we have only outlawed 30 harmful ingredients in the US compared to the EU’s 1,400.

Now… you can do a lot of things to protect yourself that are simple.  You can take your shoes off at the door so you’re not dragging all those toxins in our environment into your home.  You can switch all your containers to glass.  You can buy a reverse osmosis water filter or get your water delivered.  You can use Norwex or Branch Basics in your home instead of conventional cleaning products.

Now, a few years ago finding cleaner, safer personal products was still really tough.  Beautycounter as a company (that’s beauty: counter to the industry) has been the leader in clean beauty since we first started seven years ago. We have safer skincare, makeup, hair and body products, sunscreen and kid and baby products.   As a company we are transparent and authentic and are constantly pushing science to develop cleaner, safer and higher performing products than not just the skincare industry, but the clean industry as well.  Our products are gentle on your skin and our scientists have developed our products to help heal, hydrate and balance the skinbiome.  My favorite line is Countertime and I love that the lipid oil cleanser doesn’t disrupt the good bacteria on my skin like harsh exfoliants or soaps would.  All four steps of the skin regimen work to cleanse, prepare, heal and hydrate my skin and I have seen the effects of autoimmune disease (at least on my face) reverse since I’ve been using Beautycounter. I’ve seen friends eczema clear up after using our Countermatch and Countertime lines.  I’ve seen my dark spots lessen with our super stable Allbright C Serum.  Now… I’ve never been much of a makeup person until I developed hyperpigmentation when I started showing signs of autoimmune disease.  But our makeup has helped even and cover my embarrassing melasma while the Overnight Resurfacing Peel, our Allbright C serum and No. 1 Brightening Oil have helped to heal the dark spots themselves.  I have “no makeup” goals and I am starting to see that I’ll be able to feel confident without makeup soon enough.  The makeup is fun though and certainly not like an empty calorie food.  Our makeup actually hydrates and benefits the skin as well, so nothing is a waste.  We don’t use fillers and our products last a ridiculously long time.  I feel it’s worth it just as much as my organic groceries.  It’s why I became a consultant even though I’m already a busy half time (now full time) homeschooling mom.  So take some time to check us out and also to check out what is in your home.

If it’s too steep for you consider switching to cleansing and moisturizing with argan oil, or even coconut oil if you’re not prone to breakouts.  The important thing here is safety.  But because I LOVE this company and our products I would love for you to look at it and talk to me.  We are advocates for clean, for human rights, we don’t test on animals and we are advocating for our laws to change in the US so that our kids don’t have to wonder what they are silently killing themselves with every time they put something on their body.

If you wonder what is in your lotion, makeup, hair products, kid and baby products, have a look on the Environmental Working Group’s skindeep database and if your stuff is not listed there (if it is not there is reason for concern) then look on the back and consult Beautycounter’s Never List of 1,800 harmful ingredients we will never use.

If you would like to see what we have to offer, check out my Beautycounter shop.

If you would like to chat about how to swap out the toxins in your home and personal routine, please contact me via social media @brennaamay on Instagram or Facebook, or contact me here.

 

 

 

Salade De Chou Rosé (Cultured Pink Continental Coleslaw)

Salade De Chou Rosé (Cultured Pink Continental Coleslaw)

My favorite way to do this coleslaw is as PINK Coleslaw. You can leave out the purple and red veggies and simply get a coleslaw, but this is prettier. Europeans are not inclined to dumping mayo in their cabbage and I found that although I 

Vanilla Cinnamon Cold Brew Kefir for a Happy Brain (keto, vegan & paleo options)

Vanilla Cinnamon Cold Brew Kefir for a Happy Brain (keto, vegan & paleo options)

The school year has begun and I have not quite hit my rhythm yet. Kids and homework, yes. Studying for my Nutrition course and blogging? Not so much. One thing at a time. Right now my youngest is happily attending her first day of preschool 

Truffle & Beetroot Cultured Barbecue Sauce (nightshade-free, keto, paleo, vegan)

Truffle & Beetroot Cultured Barbecue Sauce (nightshade-free, keto, paleo, vegan)

This recipe is an adaptation of my cultured barbecue sauce. As I said in that post, among the first ferments I attempted was barbecue sauce. Since my Hashimoto’s Diagnosis I have been honing what I can and cannot consume… so this barbecue sauce is sans nightshades, soy and refined sugars. The sugars in it are fermented out so the end product still allows me to stay in ketosis. This may not seem important for some but ketones in the body are hugely anti-inflammatory and for me this allows me to continue to function as a human, wife, mother and homemaker. Any time I run into an allergy no matter what my macros are that day I am kicked out of ketosis and in pain. My neck, shoulders and back become so inflamed that sometimes it is difficult to breathe and certainly to move. So there you go. Because of this I avoid allergens at all costs and stay in keto for the better part of the month. I have been experimenting with carb ups weekly and have found it is too much, but monthly my body seems to handle fairly well. I still get to have my sweet potato truffle fries once a month… surrounded by a few days of raspberries without severe consequences. So for today I am posting a gorgeous beetroot based barbecue sauce with truffle salt to initiate the ferment. It is fantastic with those sweet potato truffle fries. 😂

This recipe is still in process, but it is both savory and (keto/paleo) sweet with a subtle umami flavor.

So Happy Labor Day everyone! I hope it is restful, joyful and full of family, spiritual and physical peace.

Give it a go and let me know how you like it!

Ingredients:

Method:

Roast beetroot/beets, onions, garlic and apple at 425° for 45 minutes or until blackened. Set aside to cool.

Sanitize your 1 liter or quart jar and lids if using. I place them in the oven at its lowest temperature for a few minutes. 170° Fahrenheit in an American oven. My British ovens were usually 75° Celsius.

Place all ingredients in a food processor, blender or Vitamix. Chop first if you’re using a normal blender and place wet ingredients first and dry next (wet in the bottom, dry on top) but reserve the olive oil. Puree, then transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar.  Leave 2″ of room at the top. Cover the top with extra virgin olive oil or avocado oil and seal.

Leave to ferment for 2-7 days, depending on taste. The longer you leave it the less sugar you will have in the final ferment so taste it as needed but be mindful to use sterile spoons.

Store in swing top or glass bottles. You may have to dilute with a bit of water, apple cider vinegar or onion brine after fermentation. Enjoy on pizza, barbecue or with my personal favorite: sweet potato fries!

[lt_recipe name=”Truffle Beetroot Cultured Barbecue Sauce” servings=”20″ prep_time=”30M” cook_time=”45M” total_time=”2-4 DAYS” difficulty=”Intermediate” summary=”This lovely sauce is nightshade free so it is perfect for the AIP diet. The sugars have been consumed in the fermentation process so I find it does not kick me out of ketosis when used in moderation.” print=”yes” image=”https://www.brennamay.com/wp-content/uploads/2019/09/img_8893-1-300×300.jpg” ingredients=”3-4 beetroot (about 1 Kg);1-2 onions ;2-3 garlic cloves;2 apples (I prefer Granny Smith);1 tsp black peppercorns;½-1 tsp smoked or green peppercorns (mild) OR Sechuan or Tasmanian peppercorns (spicy);1/8 tsp coriander seed;¼ cup raw apple cider vinegar;½ cup cultured onion brine;1/2 tsp mustard seeds or 1/8-1/4 tsp powder;1 tsp pink salt or truffle salt;1 tsp coconut aminos;1/3 cup cacao;1/4 tsp allspice;1/4 tsp ground cloves;2-4 Tbsp coconut sugar, date paste, raw honey or maple syrup (most of this will be fermented out as the live cultures will eat up the sugars during reproduction) OR 1 additional green apple roasted ;5-10 drops stevia or monkfruit ;7 sage leaves or 1 tsp sage;3-4 tsp liquid smoke to taste (optional, but I do this if my veggies didn’t blacken to my liking)” ]Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using a normal blender) and puree.;Transfer to a 1.5 Liter fermenting jar with air lock or a swing/clip top 1.5 Liter Jar. ;Leave for 2-4 days on the counter to ferment. [/lt_recipe]

AIP Tasmanian Pepperberry Kimchi (vegan, paleo, keto)

AIP Tasmanian Pepperberry Kimchi (vegan, paleo, keto)

      Let me tell you. I miss ginger. But I don’t miss the pain. As it turns out I am incredibly allergic to the lovely root which was a big bummer as it filled half my pantry. I literally had to mourn the 

Cultured Swedish Turnips with Cloves (vegan, paleo, keto)

Cultured Swedish Turnips with Cloves (vegan, paleo, keto)

Fermented Swedish Turnips (Rutabaga) I did this recipe in a 68oz pickle jar but you can adjust proportions if you like. Fermenting lids and weights are helpful but you can do this with stainless steel, plastic lids or a swing top like this one as 

Cultured Daikon Radish (vegan, paleo, keto, probiotic)

Cultured Daikon Radish (vegan, paleo, keto, probiotic)

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win.

Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.

Ingredients:

  • 6-8″ daikon radish
  • 1 Tbsp kosher or pink salt
  • Non-chlorinated water

Method:

  1. Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
  2. Grate or shred your daikon radish in a food processor until you have about 4 cups.  Leave about 1-2″ room at the top.
  3. Pack into sanitized jar, add salt and fill with non-chlorinated water.
  4. Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria.  You’ll want an inch of room to spare.  Seal the jar and leave for 4-7 days before opening, or longer.  I left mine for two weeks.

Cultured Daikon Radish

I first read about daikon radish as a condiment in Nourishing Traditions. It commonly eaten in Japan so I like to think of it as an easier, less stinky, don’t have to gas bomb my whole house version of sauerkraut. It has much of the favorable flavor of the German favorite without the wait. Whether you take it alongside sausage and hot mustard or a field roast dog, it’s a win. Originally I did this in a 68oz jar but as I only have a quart left this recipe will be for 1 quart.

Ingredients
  

  • 6-8 ″ daikon radish
  • 1 Tbsp kosher or pink salt
  • Non-chlorinated water

Instructions
 

  • Sanitize jars and fermenting weights in the oven at 180°F for 3-4 minutes
  • Grate or shred your daikon radish in a food processor until you have about 4 cups. Leave about 1-2″ room at the top.
  • Pack into sanitized jar, add salt and fill with non-chlorinated water.
  • Set fermenting weight on top and pour a little avocado oil around the edge to seal out bacteria. You’ll want an inch of room to spare. Seal the jar and leave for 4-7 days before opening, or longer. I left mine for two weeks.
Tried this recipe?Let us know how it was!
Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

Cultured Fir Tip Hummus (Vegan, Paleo Hacked, keto cycling)

If you saw my post on collecting fir tips back in May you might have wondered what I do with it other than just put them in goats brie grilled cheese… and this is the big one! I’ve been doing keto for a while now