One delightful child enjoying her immune-boosting tea!

Lately our family has been battling a belligerent chest cold. We’ve seldom been sick at all in recent years, and if we do have a sniffle or a cough it rarely lasts for more than a few days. But this bug has been nasty, I’m thinking more so than usual because we now have 2 wood stoves going in the house to keep us warm, and we are also just plain worn out from the business of (holiday season) life. So while it’s on my mind, I thought I would share with you a few of the simple strategies we use in our home to prevent and recover from illness.

Vitamin D is Crucial

One of the main things to remember this time of year is the need to keep our Vit. D levels up as much as possible. With the very limited access to UVB rays most people’s D levels will be quite low. This vitamin is crucial to our immune system, and so it is very important that we take our fermented cod liver oil from Green Pasture to try to boost those numbers, and our resistance to illness! I personally take 2-3 tsp. daily, with the children taking about half of that. But alas we’ve been slipping of late…

Herbal Pharmacy

Another very helpful thing that we do is keep an immune-boosting herbal tea mixture on hand. We’ve been making it by the half gallon lately, and trying to down from 2-4 cups of it per person each day. Here is my recipe for this herbal wonder:

1 cup dried elderberries

A fresh pot of immune-boosting brew

1 cup elderflowers

1 cup licorice root

1 cup echinacea purpea

6 sticks astragalus slices, broken into pieces

1 cup rose hips

1 cup peppermint (or a few drops peppermint essential oils per half gallon)

1-2 Tbsp. whole leaf stevia (optional)

Mix all ingredients together in a bowl, or better yet in a Vita Mix or other food processor. Store it in a glass jar. To make tea, use 1/4 cup mixture per quart of hot water. Let steep for 20 minutes, strain. Do not throw the wet herbs to the compost pile yet, but toss them back in the jar, add more dried herb (generally I use half as much more), and make the next batch. If not using stevia, you may add a touch of honey to the finished brew, but the tea doesn’t taste bad as it is, so sweetness is not a major concern.

I am planning on using this same mix and making a tincture next week by filling a quart jar 3/4 of the way with herb, covering it completely with vodka, and topping off the jar with pure water. This will steep for 3-4 weeks with an occasional shake, and then it will be decanted into a glass jar.

Moist, Cool Air Essential for Respiratory Infections

Anytime a respiratory illness wants to creep up, we pull out the humidifier and add 2 droppers full of lemon eucalyptus essential oil. White camphor is also helpful and soothing, and occasionally some lavender and/or rosemary makes its way into the reservoir. We recently purchased a new Vicks cool mist vaporizer which seems to be working very well, and hopefully will last a few years. We are running it during the day time in the general living area of our house to help boost the moisture in the wood-heat-dried air. All of these herbs, in oil & dried forms, are available at Mountain Rose Herbs, my favorite herb source!

Two herbals that I keep on hand at all times are Oil of Oregano and Goldenseal. I purchase empty gel caps and fill them with the Oil of Oregano and a drop or two of peppermint oil, which makes it easier on the stomach. Even our 4 year old can take these capsules, 1 at a time 4 times a day. the adults & big kids take 2 capsules at a time. Again, Mountain Rose Herbs offers this otherwise pricey oil at a much better price than you can find in the health food store.

The dried root of the Goldenseal Plant. Photo, Mountain Rose Herbs

Goldenseal is a potent herbal, broad-spectrum antibiotic. This stuff is powerful! Unfortunately I ran out of it this go ’round and have to wait for the next batch, but taking it usually results in a speedy recovery, especially when combined with the oil of oregano. You can brew this into a nasty tasting decoction, use the powdered form in capsules, or make a tincture by filling a jar 3/4 full of dried herb (goldenseal is very pricey, so likely you’ll do about a quarter pound in a quart jar), cover with vodka, and then top off with water. Close tightly and let infuse with the occasional shake-up, for 3-4 weeks.

When All Else Fails

When my kids have been croupy or otherwise critically congested, I have also made  a poultice of steamed fresh onions, layered in cheese clothe, and applied to the chest area. When covered with a heating pad or hot water bottle this has always succeeded in breaking up the congestion.

Parting Thoughts

When faced with any illness it is absolutely critical to avoid sugars, as it greatly depresses the immune system. I include all simple carbohydrates in this, not just “sugar” (white, high fructose, etc.). When ill the best way to nourish the body and heal is by consuming simple foods like bone broth and other easy-to-digest foods, raw foods, and also coconut oil. I will down a tablespoon of CO followed by a swig of hot tea or warm milk.

A soothing and nourishing beverage for times when appetites are want but nutrients needed is as follows: gently warm 1/2 gallon of fresh, raw milk. If possible you may add extra cream. Beat 2-4 whole, raw eggs and whisk into the warmed milk. To this add 1/4-1/2 cup blackstrap molasses and 1 Tbsp. vanilla. Be careful not to overheat, but serve warm in a nice mug and settle into  a bed full of pillows, with a side of good book or favorite movie !-)

You may be wondering why I don’t use colloidal silver or grapefruit seed extract. Both of these were formerly part of our repertoire, but we just don’t see the good results from CS that we do with the above. And after using GSE for years, I learned that the product is not “natural” at all, but made mostly of chemical extractives used to pull the “oil” out of the seed. In fact, it may not be the oil of the grapefruit seed at all that performs, but the other ingredients! I’m sticking with things that work, and do no harm.

I hope that these suggestions will be of benefit to many of you. Just remember to keep these things on hand for the season, and don’t let them run out! Our illness has tarried likely due to the fact that just when we are almost better, we run out of Oil of Oregano or Goldenseal. But it seems we are mostly on the mend now, and we have a fresh supply of goods that just arrived from Mountain Rose Herbs that should get us over the hump, and back to business as usual!

Maureen Diaz is a home schooling mother of a large family, Weston A Price Foundation chapter leader, Liberation Wellness educator, and producer of 3 DVD’s including Liberation Wellness Home Cooking. For more information or to order her DVD’s please visit her website: www.nourishingtraditionalcook.com

Raw Milk Freedom Riders after crossing into Maryland. Photo, David Gumpert

On Tuesday, Nov. 1st, a caravan of moms (and a few dads, grandmas & grandpas) picked up unprocessed (raw) milk from a farm located in Pennsylvania. These folks came from all over the US and even Ontario, Canada, all to partake in a defiant act of civil disobedience. What was this terrible activity for which they risked arrest? Transporting that same milk across the state line into Maryland.

You might wonder what the big deal is, so I’ll tell you. Well, way back in 1987 a bill was passed into law which made it illegal to transport raw milk across state lines when intended for “human consumption”. This meant that for every mom out there wanting to provide the very best in nourishing foods for her family, she would either have to live in a state where raw dairy was available, own her own dairy animal(s), or become a criminal. For most, the latter is the only option.

So here we stand now faced with a real dilemma due to our government’s belief that it knows best. As well we see through almost weekly headlines, this “Big Brother” attitude and government controls have not protected the public at all judging by the number of deaths and illness caused by our industrial food supply.

Furthermore, I am not the “public”, nor are you, unless you decide to shop where thousands of others shop for their family’s food. When purchasing food in a supermarket I would expect the government to have oversight to protect the safety of the publicly accessible food. But when we choose to purchase farm-fresh foods locally and privately, we do not fall under the “public” domain.  And we do not subject ourselves to the inherent problems with an industrial food supply. Instead, we assume the risk ourselves, accepting the consequences if and when a problem should occur.

The funny thing is, in my family’s experience we have never, ever experienced any problem with our locally produced foods, but we have in fact become quite ill from eating foods purchased at a local store and a restaurant or two. How effective was “Big Brother” then?

There is also the question of the constitutionality of these laws which deny private citizens the access to not only raw milk, but also many other farm products. Furthermore, we are being denied freedom of choice in health care, education, birthing options, etc.

Our founding fathers must be rolling in their graves, for they never could have conceived of such government control of the people, or protection of corporate profits and bureaucratic charge.  Was this not a part of what they were trying to avoid-government tyranny?!

John Adams, Thomas Jefferson, George Washington, and many others of our early fathers were farmers. They expected to produce foods on their farms and to have the freedom, without government restraint, to earn an honest income from their product. They bought and sold freely within their communities and yet today not only is this not allowed, but our uber-intelligent governing bodies also try to control how our food is produced. But there-in lies yet another problem…

So here we are in 2011, wondering where we are headed. Like thousands, if not millions, of others like ourselves, my husband & I have decided that we must do something. Thus I write, teach, and do everything possible to educate and motivate others towards reforming our laws, reforming our government towards what it was originally intended to be: a protector of the people, and of the private citizenry.

I urge you to do the same. Consider these thoughts and, whether you wish to consume fresh milk direct from the farm or make other important decisions for yourself and your family, stay informed about what is happening within our nation and communities. Establish contact with your local politicians. Speak up at “Town Meetings” and other public forums. Let your law and policy makers know how you feel and demand to be heard, and have your concerns considered; this we must do, or we sink in apathy.

Michael Schmidt addresses the crowd. Photo courtesy Kimberly Hartke

On Tuesday our caravan of moms was met at FDA headquarters by dozens of police officers and denial of access to the bureaucrats within, but also about 150 additional protesters. Cookies and (raw) milk were served to everyone in attendance including law enforcement, and many voices were heard. Amongst those speaking to the crowd were David Gumpert, Joel Salatin, Mark McAfee, Sally Fallon Morell, Max Kane, Liz Reitzig (one of the organizers of the event), Kristin Canty, Jonas Stoltzfus, and my own personal hero, Michael Schmidt (on day 33 of his hunger fast). We all understand the importance of personal responsibility both for our families and our government, and were encouraged by the wise words of each of these passionate people. And that very day the effectiveness of our efforts was confirmed when the FDA issued a clarification of their policy, stating that they will not enforce the law when it involves an individual transporting raw milk for their own personal use. While this is encouraging, affirming that our efforts are not in vain, it is not enough. We must continue to work towards real change. Our farmers should not be raided by our government agencies, but should be free to profit from their hard work, and consumers should not be denied the right of freedom

Please don’t sit back in apathy, relying on others to fight your battles for you; each of us involved in the activities of November 1st are very busy, with many responsibilities. We have jobs, take care of our children, participate in churches and communities, etc. But we set aside a little time throughout our days and weeks to write letters, make phone calls, and show up at a rally now and then to show support for our causes. Without this we can not expect any changes for the better but can instead expect more control, more prosecution and farm raids, further loss of freedom.

Now go take charge of your and your children’s future; they depend on it!

Maureen Diaz is a homeschooling mother of 9, a WAPF chapter leader, and a certified LW Nutritionist. She also has produced 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. Check out & order her DVD’s on her website, www.nourishingtraditionalcook.com  and at FilmBaby.com

Chilled Tomato-Basil with Cucumber Soup

With all the bounty coming in from the garden and orchard, I thought I would quickly share today’s lunch menu with you; perhaps it will prove inspiring.

First, a fresh tomato-basil with cucumber soup, raw, made in my Vita Mix (an indispensable tool). Everything from the garden, except the garlic (sadly, we haven’t managed to fit that in yet).

Sopprasetta Salami, aged cheddar.

Gingered Carrots and Sauerkraut with garlic & jalapeno.

Organic, un-cured sausage sautéed with butter, olive oil, onions, garlic, tomatoes & green pepper and topped with raw Monterey Jack farmstead cheese. Served over a bed of buttered brown rice spaghetti, for the men in the family (I pass on the grains for now).

And for dessert a smoothy (which, actually, was served first ): raw, whole milk yogurt made yesterday/overnight with our own fresh milk, just-picked blackberries from the orchard, a hint of vanilla & a touch of honey.

How difficult is that? Not at all, I assure you, and everyone seems quite satisfied

Now go ahead-toss a tasty, but simple, meal together for your family with farm-fresh foods and produce from your garden, patio, or local farmers’ market!

Maureen Diaz is a homeschooling mother of 9, a WAPF chapter leader, and a certified LW Nutritionist. She also has produced 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. Check out & order her DVD’s on her website, www.nourishingtraditionalcook.com 

A portion of what a 5 minute foray into the garden yielded

You may have wondered where I have been lately. It isn’t that there has been nothing to write about, nor that I’ve no longer an interest in this blog. But rather, we have been busy as beavers around this place, working hard and enjoying the bounty of the season!

Our family has a lovely 10 acre parcel in a mountain valley of South Central Pennsylvania. And on that piece of ground we raise much of our family’s food, something which I think most families could actually do so long as they have at least 2 or 3 acres of dirt and a little determination

For years we have raised a family cow for fresh milk, yogurt, butter, cheese, kefir, and meat (the annual calf or two). This year our “Lady” blessed us with 2 calves-quite a delightful surprise! We will have plentiful beef in the coming years and for now have lots of good, rich milk, abundant manure for the garden and pastures, as well as enjoyment as we all work together in the care of these animals.

It doesn’t take a lot of land to raise chickens, and we have about 160 of them growing right now, some for eggs and most for meat. We started butchering 2 weeks ago and have already enjoyed our first delicious chicken dinner, with more in the freezer- mmm! There is nothing like a meal of roasted chicken stuffed with fresh herbs and homemade butter! We look forward to many such meals, accompanied by vegetables still warm from the sun and fruit from our orchard!

Years ago a variety of fruit trees were planted and an orchard formed. Were we to do it all over again, I believe it would have been lovely to simply incorporate these beautiful trees into the landscape. However as it is, we now have a beautiful, mature orchard which bears much fruit. The peaches are just on the brink of being ripe, and the blackberries will also be  coming in by the bushel: I feel some blackberry/peach smoothies coming on, made with our own creamy yogurt and a touch of local, raw honey. What could be better?!

While we still could do far more with the land we have, I am grateful for what we have accomplished and what it brings to the table: milk, meat, eggs, vegetables, fruit, and perhaps next year there will again be honey, lamb and pork. I want to encourage you to see what you can do where you are. Much of our salad greens & a few tomatoes were grown in a container on a porch, as are bountiful herbs. Chickens don’t take up much space at all, and are easy to raise (fun, too!). And all it takes is about 1-2 acres per large animal for meat and milk (for goats and sheep, even less), when managed properly. With today’s uncertain times and our government making it difficult at best to obtain good quality, nutrient-dense, and clean food, maybe it’s time we all think about what we can do to provide for our own?

Maureen Diaz is a homeschooling mother of 9, a WAPF chapter leader, and a certified LW Nutritionist. She also has produced 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. Check out & order her DVD’s on her website, www.nourishingtraditionalcook.com 

Togetherness makes this job fun!

When the day’s chores are done, it’s time to go fishin’!

An assortment of chickens growing in a portable pen

First, I want to say that I know Kevin truly believes in this prediction and whole heartedly desires to help people; there is no malicious intent. And while this website is not of a religious nature, I also believe that Kevin is doing what  he honestly believes he must do because there is nothing more important  in his mind. However, I believe this whole “prophecy” is wrong, and I fully intend to be here on Sunday, May 22nd.

My husband and I are simple christians. We do not follow any of man’s creed, nor are we swayed by the teaching of the day. We simply believe in a man named Jesus, who turned the world upside down 2000 years ago; he taught people how to live, how to serve, and how to love. Clearly, biblical accounts aside, he did live, did die on a cross, and did rise again! We know that there was a very dead body, one which was far too badly beaten and broken to have somehow healed and then had the strength to get up and shove a massive stone away from a tomb; and then there is the fact that there was an inexplicably empty tomb. This same man had, before his death, literally brought dead people back to life, healed paralysis and disease instantaneously and completelyat the sound of his voice or the touch of his robe. He also told of his own death, and resurrection on the 3rd day. People didn’t understand then, and few really understand now, but he promised us that we could have the same resurrection one day.

However, he also said that that day was known only to his Father; even he and the angels did not know the day, so why should we? Mt. 24:42-44

I believe that christians should be working just as fervently to prepare themselves for the eventuality of this event, or our bodily death, no matter what biblical “scholars” are predicting. No matter what one’s circumstances in life are. No matter what the time. And I also believe that we should be teaching others.

So my concern now is that you, the reader, understand that all of us who write here at Liberation Wellness do not necessarily stand in line with Kevin on this particular issue, but none the less I know that we all care and wish to continue in service to others, to help you in your own life’s journey; we hope to change a few lives. But as far as the “end of the world” is concerned, I personally believe in individual responsibility for this life and the next, and I intend to keep on being available to serve others on May 21st and beyond, “Lord willin’ and the creek don’t rise”, as my friend Bud likes to say : )

I’ll leave you with some of the most powerful scripture passages that have touched me concerning my being ready; if you care, read; if not, delete.

Acts 2:38; Mark 16:16; Acts 22:16 And never forget, “For God so loved the world, that He gave His only begotten son…”

Now go out and have a good day, and I’ll look forward to “seeing” you next week!

Maureen Diaz is a homeschooling mother of 9, a Weston A Price chapter leader, and a Liberation Wellness Nutritionist. She also has produced several DVD’s for the discerning cook, including the Liberation Wellness Home Cooking available here, and on here website; www.nourishingtraditionalcook.com

Before I go on it must be said that, while good food does cost more in the short term, a diet rife with processed, devitalized “food” is far more expensive in the long run when one considers where it leads in terms of poor health, disease, and loss of production due to low energy and illness. It is for this reason that our family is committed to a healthy diet, no matter what!

This past winter is an excellent case in point. My husband is a very talented, self-employed high-end designer and carpenter who does not always get paid on time. In fact, when facing unexpected obstacles on a job, he may not get paid for weeks or months at a time, which is exactly where we found ourselves this year. We had very little money trickling in and found ourselves falling way behind on everything. Week after week we would have only a few dollars, if any, that we could spend on food, and so we had to be very frugal and creative to make every penny and every morsel count!

The main thing that got is through this tough period was bone broth. Do you have any idea how much you can do with this wonderful food?! By itself it is a wonderful, warming breakfast with a little egg mixed in. Add vegetables that are past their prime (CHEAP!) or leftover and you have an endless variety of soups! A little rice or brown rice pasta, beans (soaked for 24 hours with a little vinegar, of course) and you have a filling meal. I was able to empty my freezer of garden leftovers as well as purchase wilting or scarred organic produce, slice it up, toss it in the pot, and then puree everything into one delicious concoction, meal after meal. No need to throw away any veggie peels (nutrients!)  as my Kitcehn Aide stick blender works wonders for this. Add a little potato, or arrow root flour if you want your soup to be thicker. Sometimes I would even pour in souring cream or milk. Nothing need go to waste!

It is of the utmost priority to us that we have raw dairy daily in the form of fresh, raw milk, yogurt, and cheese. Thankfully at this point in time we have our own family cow to supply most of this, but even in times past when things have been rough we

"Lady" gives us plenty of fresh milk, cream and butter

have always made sure to have enough raw milk on hand to make yogurt and kefir, as well as for drinking. We might have a limit as to how much is available for general consumption, but we will have our raw, grass-fed milk, even if it means searching for pennies in the sofa! And raw milk cheese is a relatively inexpensive, filling source of nutrients that we always keep on hand. As with the fresh milk, quantity may be limited, but it is always available.

We can make a big pot of chili and really stretch it out by using a lot of beans (I prefer pinto) and less meat. Top it off with some of that cheese and some homemade sour cream and you have another cheap but nutritious and filling meal. I just made a stock pot full yesterday as a matter of fact, and it has already fed my large brood 3 times with still more left for later!

Making your own bread using whole grains is a great way to stretch the food dollar. I also make biscuits and muffins for my crew often, which helps them feel satisfied and pleased with their meal.

Eggs are a relatively cheap source of protein, and I work our supply into quiche, frittata, and scrambled eggs daily. By varying the form in which I serve eggs my kids don’t often get bored with the same old thing. Cheese of course helps with this as well, and having several varieties on hand changes flavors dramatically. We almost always keep Montery Jack and Cheddar on hand, but also Blue and Parmesan. The Blue & hard, Italian cheeses I find at the supermarket or Trader Joe’s in the specialty cheese aisle, where I always look for lack of the word “pasteurized” in the ingredient list. These are more expensive and so I can’t always purchase them, but a little goes a long way so a 1/2 lb. block can actually last for several weeks if I’m careful (and the kids don’t raid the fridge ).

I make stock pots full of pinto beans about once a month and keep them in quart jars to pull out for an easy, and cheap!, meal. They may go with Mexican-seasoned ground beef and be served over rice; or stuff a tortilla, along with cheese, to make quesadillas. Filling, quick, nutritious, and inexpensive! We enjoyed many such meals this past winter and never grew weary of them!

Potatoes are nourishing and cheap, so once the supply from our own garden ran out I sought organic potatoes in bulk direct from the farm. Appearance does not matter once food is pureed, put in a casserole, or simply in your mouth, so seconds are fine and again a money saver.

Don’t forget to have lots of butter and other good fats on hand, as I did, to help satiate and nourish. We will not be without butter or olive & coconut oils, but I take advantage of sales and “Bent-and-Dent” stores to load up on these important foods.

Buying all of these ingredients in bulk always saves you money, often lots of it, and stocking up in times of plenty helps pull you through the lean months. Because this is how we normally buy food, we did have quite a lot of staples in storage to see us through most of the winter.

We are currently working on a very full garden and plan to dehydrate, ferment, and freeze large quantities of vegetables to see us through next year. Even if all you have is a patio there is much that you can grow in containers which helps to stretch the food budget immensely, so go for it! Otherwise produce such as cabbage and potatoes are penny savers and can be fermented and/or stored for long periods of time with no loss of value.

Also, even in the city one can often raise a few chickens for eggs and/or meat. You can check your local regulations and may be surprised to find that it is perfectly legal to raise hens, at the least! But even if it is not technically legal, with understanding and friendly neighbors you may be able to get away with more than you think… We are raising the majority of our own poultry this year, both for meat and eggs.

One method of acquiring food not to be overlooked is by barter. At one point when we were without two pennies to rub together, quite literally, I was able to trade some of my home made goods for meat and bones with a farmer friend (Thanks so much, Jonas and Judy!). If you have a product or service to offer you may be happy to find a farmer who would be thrilled to make a swap!

Also, because we try to treat our farmers well, they have become our friends. Our family has a great deal of respect, admiration, and love for these fine, hard working people! And so from time to time when one has known we are struggling, or because they also know that I am willing to take what others reject and make something good of it, we will be sometimes be offered extras or freezer overload. This winter we were blessed with more good beef bones, dried beans, rice and a few other things which added up to a lot. It pays to treat people well! I am so grateful for our farmers and friends!

One thing which I haven’t addressed is the fact that much of what I mention is rather high-carb. This was problematic for me over the winter months, and I am still working on taking off a few of those extra pounds which I picked up from too much rice and beans. I will say that, generally speaking, I was able to avoid much of the carb-rich foods by just eating everything else, but at times this just could not be helped. So for those of you needing to restrict your carbohydrate intake for one reason another, bear in mind that if you can load up more on non-starchy vegetables and plenty of fat, along with the bone broth, you will fare much better. I am making sure to have far more vegetables, bones, and inexpensive cuts of meat in the freezer for next year. (We would have had much more meat in the freezer this past winter, had it not wondered off on four legs shortly before time to butcher )

Our family can not thank the Weston A Price Foundation and Sally Fallon Morell enough for the education which we have received that has helped get our family through this very rough time. Without Nourishing Traditions, Wise Traditions, or the opportunity to learn from others at events such as the annual conference, I would not have known the virtues of bone broth, real milk, fermented foods, or pastured eggs! How would I have known to replace soda with kombucha, or “whole grain” bread with sourdough? And would I have realized the importance of nutrient-dense, sacred foods, even when it was most difficult to acquire them? No, all of this information was acquired from hours spent with Sally and others in books, lectures, workshops, videos, and one-on-one. These lessons are far beyond any tangible value I could assess, and we are grateful!

Now don’t let money, or lack-there-of, be an issue in how you feed your family or yourself; if our family can survive and thrive on a tiny food budget, so can yours. I say, “Go for it!”!

Maureen Diaz is a homeschooling mother of 9, a WAPF chapter leader, and a certified LW Nutritionist. She also has produced 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. Check out & order her DVD’s on her website, www.nourishingtraditionalcook.com 

Last week I shared with you my intention to go on a week-long fast. Well, I accomplished what I set out to do and now I’d like to fill you in on the details.

The first few days were the hardest of course. I had allowed myself an “out” after 3 days in case I felt the need, but indeed by the end of day 2 I knew I would go on from there. I made it through the entire week on only water with fresh lemon, tea with milk & cream, milk fresh from the cow (2 cups the mornings of the last days), and beet kvass. Having consulted with an experienced friend I chose not to consume any supplements, as this may inhibit deep cleansing (the body will use these nutrients rather than reaching deeply within cells to break down stored nutrients which would then also release toxins).

I broke my fast on Sunday with a small amount of scrambled egg, yogurt, soup made with chicken stock, and a loaded salad (I had dreamed about it all week )

Lessons Learned

One thing I will remember for the next time is that it is important to rest while fasting. This time around I was not able to do so and there were a few times when rest would have been very helpful. For instance, on day 2 I made a 6 hour round trip drive with my 3 youngest kids to purchase plants for our garden. It wasn’t something that could be postponed as the time to go was now, but I can not begin to tell you how difficult this was. Fasting, especially in the early stages, causes one to be fatigued both mentally and physically. Try driving for 3 straight hours in either direction and keeping up with 3 talkative, energetic little ones while trying to process information and make important decisions! The trip home was the most difficult because I was so overwhelmed with fatigue that it was necessary to make an unscheduled stop and drink a cup of coffee. This was enough to get me home as it wakened my mind sufficiently to keep my eyes, and brain, open; but it was not part of my “meal plan” for the week and so I was disappointed.

Along these lines, exercise does not fit in well during a period of fasting either (although somehow Jimmy managed to keep up with his usual routine). In the beginning I was able to do a 1 mile walk/run and spend most of a day working hard in the garden (planting some 800 plants from the aforementioned trip). I kept up with mucking the barn each day as well, but by mid-week it became difficult to carry my bucket of milk up 2 flights of stairs and into the kitchen. Obviously I did not get in any additional exercise.

And the coffee enemas? While a distasteful subject to many, I found these to be very helpful. They made me feel much better and super charged the cleansing process. I would highly recommend you consider giving this a try, and know that it will be part of my regiment any time I feel the need to expunge toxins from my body.

The most important thing learned from this experience is that I have power over food! Yes, I can control what goes into my mouth! Of course with the high fat/moderate protein/low carb intake that I am accustomed to I do not usually have a problem with unhealthy cravings. But at times there still is the desire to eat more than I should, when I should not, or things that are not good for me. These are only problems when I am very hungry or have not eaten enough fat or protein, so when fasting of course any of these things will be tempting. But I learned that I had within myself enough will power to say, “No!”, even when making food for my family. The hardest was passing up kettle corn on day 5, or shortbread which the kids had baked on day 6; but not a morsel passed my lips because by that point it had become almost second nature to just ignore the thought of eating anything!

Did I lose weight? Not much really, but that wasn’t my goal in doing this. Eight pounds worked their way off my frame and I am just determined now to keep it off and continue the downward trend.

Final Thoughts

Overall I found this a deeply satisfying experience, and one which I will continue periodically in the future. There will be few changes in my approach, mainly that I will try to structure my days in such a way that I can rest. I plan on doing monthly 3 day fasts in addition to my weekly 24 hours mini-fasts and will save the lengthier cleansing for times when I feel the need.

If you’ve considered fasting in the past, I would encourage you to do so. Even if only for a few days, it is well worth the effort!

Maureen Diaz is a homeschooling mother of 9, a Weston A Price Foundation Chapter Leader & educator, & producer of 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. You may learn more about these products and order from her website, www.nourishingtraditionalcook.com 

I was inspired last week by Jimmy Moore’s article describing his fast. Like him, I had only managed 24 hour fasts in the past, and had always intended to do more. Also like Jimmy, I am a lover of food; real food, good food in particular! And so I never seemed to quite get around to denying myself the pleasure of my daily eggs & butter,  raw cream or cheese, or grass-fed burger, for more than a day. But after reading Jimmy’s post I figured, “Hey! If he can do it, I can do it!” Thus after mulling over the particulars the weekend, I decided to start this week, today in fact! But I am doing things slightly different.

First, I am starting out with 3 days but am hoping to stretch it to a full week. Does this leave me a convenient out? Well, perhaps, but I am really intending to continue past the 3 day mark and get into days 5, 6, & 7 for the accelerated benefits that a fast of this length can provide. But I’ve a lot to accomplish this week and next, so if I just feel too weak and yucky after 3 days I at least want to have the “out” if needed.

My approach to what will be “allowed” into my body is also somewhat different from Jimmy’s. For instance, no diet sodas (or other) for me! No neurotoxins, no phosphorous acid to rob my body (bones in particular) of minerals. And also no bouillon cubes. Jimmy, shame on you; you should know better than this!!! Isn’t the point of the fast to clear your body of toxic sludge? Why put more of it in there?! (And no, those little artificially-flavored MSG-laden cubes do not provide electrolytes!)

I will not continue with my supplemental coconut oil simply because I want my body to access for energy solely what is already there, stored around my middle. And in the process those storage cells will be releasing needed minerals and electrolytes, as well as toxins. I’m not even sure that I will take my much respected fermented cod liver oil. Perhaps later in the week. What do you think?

The plan is to do 3 days of only water with fresh lemon juice, and my teas (black & herbal) with stevia & raw milk/cream. The tea is my crutch, like Jimmy’s soda only wayhealthier! Additionally I will have a glass of fermented beet kvass each day, as this is a powerful internal cleanser and rebuilder. It has already been nearly 24 hours since I have eaten anything and this is all I have had

I make my own, but in a pinch Zukay is great!

After 3 days if I feel the need I will allow myself bone broth (again, not commercial bouillon/broth). This is healing, therapeutic, and provides enough easily assimilated nutrition to keep me going for a long time. I will also have cultured raw cream available so that I can have a spoonful 3 times a day if desired. This will also help inoculate my cleansing gut with beneficial microbes which will in turn aid the “housecleaning”!

One more facet to my plan is rather distasteful to most, but very important: coffee enemas. While in little use these days, coffee enemas were in times past a standard of care. This will help push my liver to throw off and purge stored toxins, which is what I am really going for! Weight loss will be embraced as well, but I realize that the reality of a fast is that you are shedding more water initially, than fat.

Exercise is something which has been lacking over the winter, but I plan to continue increasing or at least maintain what I am currently doing: jogging/walking (intermittent intensity) 1+ mile 3-4 times a week, and dancercize 2-3 times a week. Additionally I remain physically active with mucking a barn and running up 2 flights of steps everyday as the need arises (in other words, I don’t send my children on my errands!)

After completing the fast I know that it is important to ease back into eating solid foods, so I will do so with raw, non-starchy vegetables, bone broth, and lightly cooked meat.

I hope you guys can all cheer me on in this endeavor, and that some will join in with me. Let me know if you are fasting and how it is going, and I’ll keep everyone posted on my own progress!

And Jimmy: hey, thanks for the inspiration!

Maureen Diaz is a homeschooling mother of 9, a WAPF chapter leader, and a certified LW Nutritionist. She also has produced 3 cooking DVD’s including her latest, Liberation Wellness Home Cooking. Check out & order her DVD’s on her website, www.nourishingtraditionalcook.com