Homemade Electrolyte Solution Recipe

Popular electrolyte drinks such as Gatorade and Powerade are full of refined sugars, artificial flavorings, food dyes and chemicals- including a flame retardant. Yep! You read that correctly, Brominated Vegetable Oil has been patented in Europe as a flame retardant and is used by Gatorade as an ingredient. The company says it has been considering removing the ingredient and is working to find an alternative. BVO is banned in food and beverages in Europe and Japan but has been widely used for decades in the U.S.

With all those unhealthy additives it is a wonder why commercial brand sports drinks are commonly used as a way to replenish the body. Especially when it is so easy to make your own homemade electrolyte drink. And I mean-E-A-S-Y! It’s the perfect way to hydrate and heal the body with real foods and minerals not just after a workout, but also for anyone who is having trouble staying hydrated by water alone. It is especially helpful for women who are pregnant and nursing or to ensure that your little one is getting enough fluids when sick (Pedialyte alternative!). With common household ingredients you can whip up a batch in no time for just pennies!

Homemade Electrolyte Ingredients:        


• 2 cups of filtered water (can substitute: Green Tea, Coconut Water, Herbal Teas, etc. )
• Juice from 1 lemon, lime or orange
• 2 Tbs of raw honey or pure maple syrup (B Grade)
• ½ tsp baking soda
• ½ tsp of Celtic sea salt or pink Himalayan salt.
• 100% organic juice (optional)

Add the liquid to a large glass jar (brew tea of using), squeeze citrus juice in, and add the remaining ingredients and stir. If you used honey it may seem that the honey will never fully dissolve. I promise you, it will! Just keep stirring! Another option is to throw everything into a blender and mix everything up that way too. The solution tastes well on its own without juice, but additional juice may be added for flavor, especially for children. The solutions can be served either warm or over ice. You can store the solution in the fridge but it should be consumed in its entirely within 48 hours.

Other ingredients can be included to make other yummy, healthy versions with lots of benefits. Steeping some fresh ginger in water and using as a base is a great way to help kill a stomach bug while offering replenishment to the body. Include a tablespoon of chia for added protein after an intense workout. The different solutions can be served either warm or over ice depending on your taste and the ingredients used.

The most important electrolytes to the body are calcium, magnesium, potassium, chloride, sodium, hydrogen carbonate and hydrogen phosphate. Losing too many electrolytes results in negative effects on the body. Symptoms of electrolyte imbalance differ from person to person but can include muscle spasms, fatigue, weakness, blood pressure changes and irregular heartbeat. This homemade electrolyte solution is so simple and cost effective, with so many different variations! It is definitely ideal in comparison to store bought alternatives. Next time you are in need of a nourishing and energizing drink try this recipe.

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Fermented Beet Kvass

It's Fermented Friday and time for another recipe for a newfound health drink that I stumbled upon as I try to make all kinds of homemade, healthy foods and drinks.

I love beets! They are so yummy and earthy tasting, and they have tremendous health benefits, including purifying your blood. They are great in salads, juiced, sautéed with sweet potatoes, and roasted. Having explored through hoards of fermenting recipes the past few weeks I came across a recipe for homemade Beet Kvass. What a fancy name! What is this concoction? I had never even heard about it, yet my love of fermentation and my love of beets were telling my body that this was something I needed to try!

This post will share with you just how easy this is and drinking 4 ounces each morning and evening have shown to lower blood pressure, purify the blood, aid in digestion and detoxify the liver. It is rich in B vitamins and minerals such as copper, potassium and magnesium. It is a great health tonic to add to any diet.

Ingredients:

Beets (3-4) peeled and chopped (save the discarded greens for yummy salad or sauteed with garlic and onion)
3 tbs sea salt
Filtered water
Whey

Place the chopped beets, in a large glass jar (1/2-1 gallon) add salt and cover with water. Cover with either a paper towel or tea towel and secure with a rubber band. Let the mixture sit on your counter for 3 days then bottle the liquid saving the beets, and a few tablespoons of liquid to brew a second batch. Add about a tbs more of salt and add water to cover and repeat the fermentation process for 2 days and bottle. When the beet kvass has been bottled let it sit in a cool, dry place for another day or two to allow for them to ferment for a couple more days. Place the jars in the fridge where they can stay until you are ready to drink.

Basically the brew tastes like salted beet juice. It has a very earthy, salty taste. Mine did not have the same carbonation taste that I am used to in fermented drink, but it was yummy nonetheless and gave me tremendous energy! I feel so great after I have a glass and really enjoy it.

Have you tried Beet Kvass? Please share your thoughts and experience!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Breakfast of Champions!

We all know that breakfast is the most important meal of the day, so make sure you are starting your day off on the right foot with these easy, healthy recipes. Both are kid tested and Yogi Mami approved and are perfect for anyone who is on a gluten free diet or looking for some wheat free recipes. These are chock full of nutrients without having to give up taste and are a great alternative to other commercial breakfasts that typically contain yucky ingredients. And the best news is that these recipes are quick and easy and can even be made the night before if time is a major issue.

Coconut Banana Pancakes    

• 2 tbsp coconut flour
• 2 eggs
• 1/3 cup mashed banana 
• 1/4 cup almond milk or coconut milk
• 1/2 tsp maple syrup
• pinch of sea salt
• pinch of ground cinnamon

Mix all ingredients together in a bowl. Heat up a pan on medium heat and add coconut oil or butter. Make smaller silver dollar sized pancakes and cook on both sides until cooked. These were delicious topped with some homemade butter and fresh blueberries from the Farmer's Market! Everyone loved them! You could even add some chopped apples or berries directly in the batter while cooking. So many options! *If you are pressed for time you can make the pancakes the night before and refrigerate and warm up in a toaster oven the next morning!

                                                                                                            Quinoa Parfait

• Quinoa
• Almond Milk
• Butter
• vanilla extract
• cinnamon
• salt
• yogurt
• berries
• nuts

Let quinoa soak overnight and then cook up like normal adding a little almond milk and butter. Add a dash of salt, cinnamon and 1tsp of vanilla extract when cooked and mix. Add to some yogurt (CLICK HERE for my easy homemade recipe) add some nuts like sunflower seeds, almonds and some fresh berries. Drizzle with honey and enjoy! *To save time you can cook the quinoa the night before (just soak for a couple hours before cooking) refrigerate and warm up the next morning adding the almond and butter and other ingredients when re-warming. Add extras (nuts, berries, etc.) after re-warmed.

I hope you enjoy these recipes and would love to hear if you tried them or would like to share your own easy, yummy breakfast recipes!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Got Kale?!

Kale, the yummy super food veggie! Kale packs more nutrition per bite than anything else you can eat! The first time I had Kale I was in my mid-twenties. I couldn't believe I had never had it before, although I'm not sure my less healthy version of myself in my younger age wouldn't have appreciated it as much as I do now. I cook with kale weekly either picking up a bunch at a local Farmer's Market or Coop or even getting some baby kale greens from my garden. This post is devoted to my love of Kale and some yummy recipes that my family loves!

Kale Soup:

• Potatoes (cubed)
• Vegetable (or chicken) broth
• Carrots (diced)
• Garlic (chopped)
• Onions (sauteed)
• Kale (chopped)
• White Beans (pre-soaked)
• Olive Oil
• Salt & Pepper

Turn a large pot on medium heat and add some olive oil. Sautee up the garlic and onions for a couple of minutes until translucent. Add chicken broth, veggies and beans. Season with salt and pepper to taste. Let pot come to a boil and then turn to a simmer and cover. Let the soup simmer for 45 minutes to an hour and add kale to soup for the last 20 minutes. Serve with a crusty loaf of sourdough bread and if you are feeling really ambitious, you can CLICK HERE for a super easy recipe to make some homemade butter while the soup is cooking!

Kale and Spinach Balls:   

Homegrown Garden Greens

• Frozen Kale
• Frozen Spinach
• Egg
• Breadcrumbs
• Salt & Pepper
• Garlic Powder
• Shredded Parmesan

Defrost Kale and Spinach. Preheat oven to 350-F degrees. In a bowl mix greens, add egg, breadcrumbs, Parmesan, salt, pepper and garlic powder. Mix all ingredients together by hand. Roll the mixture into balls and place on cookie sheet. Cook for 15-20 minutes or until the balls start to brown a little. Serve immediately or can save in tupperware in fridge to be consumed within a couple days as a side or a snack. These reheat well and my kids love them. It's a great way for them to eat their veggies!

Kale Salad:

The base of this salad is chopped kale (ribbed optional, I happen to like the ribs!) you can add lots of yummy additives. I've tried all kind so you can pick and choose based on your likes so please experiment! Bell peppers, goji berries, pepitas, sunflower seeds, hemp seeds, carrots, green onions, cranberries, avocado- you name it! Throw it all in there for a yummy power packed side, or go big and have it as a meal itself. Now the trick to a good kale salad is to let the dressing sit and marinade for about 10 minutes. Most salads will begin to wilt after sitting dressed for too long, but kale is thick and hearty. Tossing it and allowing it to sit for a few minutes allows the flavors to marry. I usually make a homemade dressing with whatever I have on hand. CLICK HERE to checkout some of my homemade dressing recipes which are a much healthier, and cost effective alternative to store bought dressings.

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Mmmmmm Muffins!

We love muffins in our house! The kids think they are cupcakes, which they are, minus the frosting. We have been juicing a lot and I have been trying to be resourceful and waste as little as I can. When I see all that precious pulp I always say Im going to reuse it, but it typically gets fed to our worms (yes, we have worms! Thousands of them!) I don't feel bad composting the discarded fruit and veggie fiber, but I have been wanting to make use of them in other ways. Although the kids are pretty good about eating their veggies, I am always looking for ways to increase our servings. I decided that juice pulp muffins would be perfect- turns out I was right! This post will share with you an easy, yummy recipe for homemade fiber muffins.

2 cups of flour (I like Whole Wheat or Coconut Flour)
½ cup of organic sugar
3 teaspoons of baking powder
½ teaspoon of salt
¾ cup of water (you can add juice if you want the muffins to be sweeter)
1/3 cup of oil (I use sunflower or coconut)
1 egg
1 tablespoon of ground cinnamon
1/2 cup of apple or pulp(beets help tint the muffins pink, orange helps to add some yumminess and don't forget the greens!)

Heat oven to 400 degrees. Grease bottoms of muffin (or mini!) tins
In a medium bowl, combine flour, sugar, baking powder, cinnamon and slat. Mix well. In a small bowl, combine water (juice), oil and egg. Blend well. Add dry ingredients all at once to the wet, stirring until just combined (batter will be lumpy). Stir in pulp.
Fill tins 2/3 full. Bake for 18-20 minutes until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Wonderful served warm!

So easy and so yummy! My kids go crazy for them! Next time I might even add some extra chopped fruit and even some chopped nuts. I might even get really adventurous and try to make pulp pancakes!

 I would love to hear of the great ways you reuse juice pulp!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Homemade Mustard Recipe

It's Fermentation Friday!! Who am I kidding, I've always got something going! But this week I tried something new. Homemade Dijon Mustard. It was so easy and came out delicious. With grocery prices increasing a bottle of dijon mustard is typically $2.99-$12.00 but you can make 3 times the amount for less than $5. Plus, it's fermented which includes health benefits that cannot be found in store bought mustard.

Ingredients:

1/4 cup of brown mustard seeds
1/4 cup of yellow mustard seeds
2 cloves of garlic
1/3 cup of filtered water
2 tablespoons of organic apple cider vinegar
1 teaspoon of salt
2 tablespoons of whey (click here for homemade whey recipe)
Juice of a small lemon

I let the seeds soak overnight and then drained them. Soaking seeds, nuts and grains before cooking allows for the production of numerous beneficial enzymes which contain many vitamins. The soaking process also breaks down difficult to digest proteins into simpler components which are easier for the body to absorb.

Add all the ingredients into the food processor or blender and blend. Pour the mixture into a bottle, and cover with paper towel or cheesecloth and a rubber band. Let it sit on your counter for 3 days. You will begin to see bubbles in the mixture and will see a yellowish liquid at the bottom of the mixture within 24 hours. Give yourself a high-five! Your mustard is making beneficial probiotics to boost the immune system and balance the body! After the 3rd day you can remove the paper towel/cheesecloth and mixup  the mustard, place in the fridge and -Viola! You have homemade dijon mustard! So simple!

I would love to hear if you try this recipe and your comments on it!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Ridiculously Easy Homemade Cream Cheese

Okay, so I realize that this blog is quickly becoming a How-to-make-your-own-food blog! I promise after my next two posts, I will share something non-food related!

This week I have been doing inventory of what we are running out of and researching new food projects I can make myself. I wanted to make some new fermentation recipes and decided that I was going to try my hand at making my own whey, a common ingredient in many ferments. I learned that it was very easy, and a great way to make your own cream cheese as well! A twofer! Who doesn't love that!!

I really wish I had more presence of mind to take pictures for the blog during this process, but I was just so excited (and distracted with the kids) that I didn't. BOO! I promise pictures in my next post! Making your own cream cheese is so easy that my 3 1/2 year old could have done it herself- and that is not a lie!

First you need yogurt, you can use store bought, or make your own using my homemade yogurt recipe. You need a fine mesh strainer, or if you don't have that, you can use a regular strainer, some cheesecloth and a wooden spoon. You want to put the desired amount into the fine strainer, or place a piece of cheesecloth in a regular strainer and place over a bowl. If using the cheesecloth tie the corners together over the wooden spoon and hang over a bowl to collect the whey and separate the cheese. Let it sit for anywhere up to 12 hours and you've got your own, delicious cream cheese! YAY!

You can keep the whey in a jar in the fridge and use it if you are into fermenting, or just discard. You can add some salt or herbs to the cheese or even some fruits and use to spread on crackers or breads. Enjoy!

I would love to hear about any recipes you have tried and your experiences!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Oh-So-Easy Homemade Butter

On my quest of homesteading and making everything I can, I decided to try to make my own butter. I couldn't believe how easy it was! It only took about 30 minutes and my daughter was able to help. It was so much fun! This post will share with you how you can make your own homemade whipped butter.


Ingredients:
Whipping Cream (organic preferred)
Sea Salt
Mason Jar & Lid

Pull the whipping cream out of the fridge and let it warm to room temperature. Pour the milk into the mason jar add a little salt and put the lid on. Now shake shake shake! You will get an arm workout and this is where you can have someone else help out. The milk will begin to get thick, there will still be some liquid. This is the buttermilk. Keep shaking the jar until the milk turns into butter. You can open the top and check if you need to. Once the consistency looks right you can strain out the liquid and save it for buttermilk (make your own ranch, or use it as you would normal buttermilk) and keep the butter by placing it into a jar, tupperware, or even put it in wax paper and make it the generic butter cube shape.

That's it! So easy right? And how fulfilling is it to create your own healthy butter!?!  And it comes out delicious! I love it! And you can create lots of different flavors, add some herbs, or even some cinnamon. I can't wait to create more butter with lots of different tastes!


I would love for you to share your stories or recipes for your favorite butter!










Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

The Real Deal La Victoria!

I LOVE LOVE LOVE me a good verde sauce, especially over enchiladas. In my quest to make all things homemade, I decided to attempt making my own tomatillo sauce for chicken enchiladas (with some leftover meat from my roasted whole chicken) I couldn't believe how easy and yummy it was! I will never buy canned enchilada sauce again.

Ingredients:

8-10 tomatillos- husks removed and quartered
1/2 white onion- chopped
Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
Cilantro- chopped
Jalepeno pepper- seeded and chopped
Lime- zest and juice
Water
Salt & Pepper
Cumin
Olive Oil

Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalepeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes-1 hour. Season to taste. You can pour the sauce into a blender to make it into liquid, or you can leave it chunky-Your choice! I kept mine chunky because my blender broke this week while making hummus. It came out delicious and I can't wait to make it again and bottle it as it would be great on tacos, chicken, or with chips. Enjoy!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Not Yo Mama's Yogurt!

Those of you that have been following my blog know that I have been experimenting with fermenting for months now. Im hooked. I love being able to create my own probiotic, healthy foods for me and my family. One of my New Year's resolutions is to have my fridge and pantry at least 85% all homemade goods by the end of the year. I have learned how to brew my own Kombucha and make yummy Sauerkraut and am even trying to create different vinegars. My latest experiment was homemade yogurt, and I couldn't believe how easy it was! This post will share with you just how easy, and cost effective it is to make your own yogurt. Yogurt can be expensive and with grocery prices going up, I have been looking for ways to reduce spending and making my own food is a great way to do that. Not only do fermented foods have tremendous health benefits but it is a simple and rewarding way for me to take control of my family's well-being.

You can make yogurt with most any type of milk. Raw milk, goats milk, almond, coconut or soy. I made my first batch with organic, grass-fed non-homoginized milk. You also want to use a culture from a yogurt you like. I used our favorite Oikos Organic Greek Yogurt. You only need a couple of tablespoons of the store bought yogurt, after that you can just use your homemade version for the subsequent batches.

The process was very easy! Pour 32 ounces of milk into a large saucepan and bring to a boil stirring often. Once it comes to a boil turn the heat off and remove from the heat. When the milk cools you can pour into a large glass container and allow it to cool to room temperature. After it has cooled you can mix in a couple of tablespoons of yogurt mixing until smooth. Cover (cheesecloth, tea towel, paper towel, etc.) and let it sit on the counter for 24-48 hours (the warmer it is the faster it will process). You want to keep it as warm as possible and can wrap a towel, or some sort of insulator to keep it warm. Once the mixture gets thick and begins to pull away from the container when you tilt it, or when you can stir it and it is the consistency you like it's finished.  You can continue making batch after batch just by adding a few tablespoons of your previous culture! It's best to do a batch about once a week. The yogurt can be used for smoothies, salad dressing, to make your own cheese (which is definitely on my To Do list!) The yogurt itself won't be sweet when using cow's milk. I added a bit of local honey and cinnamon and some fruit. You can use any additives you like, granola, nuts, etc.

That's it! It was so simple and came out beautifully and my daughter LOVED it (she is on her second bowl as I type!) This is definitely something I will be doing more often and experimenting with different types of milks (checkout this coconut milk yogurt recipe by The Holistic Mama!). The homemade method costs less than half of what I was spending on yogurt before- I am so excited to always have yogurt on hand and as a natural foodie it excites me that it was made by me!!

I will keep you updated on other types of yogurt I make and would love to hear about your experiments as well!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Easy-Peasy Homemade Salad Dressings

I promised this post awhile back, but with all the hustle and bustle that has been going on these past few weeks I haven't had a chance to sit down and get this out. Here it goes!

This post will share some recipes for very easy, healthy, homemade salad dressing. I typically make my own dressings because its cheaper and much healthier than buying store bought. Salad dressings are top offenders of GMO and MSG, two yucky ingredients I try to avoid at all costs. My family and friends always rave about how yummy and fresh my dressings taste.

Ranch Dressing:

1 cup of Greek Yogurt
1/2 juice from medium sized lemon
Seasonings: Dill, Garlic, Salt and Pepper

So anyone who knows my recipes knows I'm the worst about providing amounts for seasonings. I feel like everyone has different tastes so I suggest that you start light and add to appeal to your flavor.  You can use fresh dill and garlic or powdered seasonings. Your choice. I prefer the fresh herbs if available. You can mix with a spoon or add all ingredients into a food processor.

Lemon Tahini Dressing:
1/4 cup Tahini
2 tbs of olive oil
1/2 cup lemon juice
2 garlic cloves
1/4 cup of nutritional yeast
salt and pepper to taste

Add all ingredients into a food processor to mix. You can add water as needed to thin out. This is great on a yummy kale salad!

Italian Vinaigrette:

Olive Oil
Red Wine Vinegar
Basil
Garlic
Salt & Pepper

This one is simple and easy! Who doesn't like a vinaigrette?

Balsamic Vinaigrette:

Olive Oil
Balsamic Vinegar
Salt & Pepper

You can also add herbs to this if you wish. Some garlic, basil, thyme. Whatever tickles your fancy!

Creamy Avocado dressing:

Avocado
1/2 cup of greek yogurt
Lime juice
Garlic
Salt & Pepper

This one is yummy on pretty much anything. You can add some paprika, cumin and/or a little bit of cayanne pepper for a taco salad! Add shrimp, ground turkey or chicken!

I love salads! I love adding more and more ingredients until it is a yummy combination of greens, cheese, fruit, seeds or nuts, and even more veggies. They can be the perfect side, or even a whole meal. The possibities are endless!

What would love for you to share what your favorite type of salad is!

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

Keep Calm and Get Your Organic On!

So it's the day after voting day and most of America is waking up with a post election hang over. Whether you were really into the presidential portion of it or had a proposition that has a personal impact on your life election day can be both exciting and full of let down. 

I know many Californians who are saddened by the news that Proposition 37 did not pass. I myself am one of them. I was a huge supporter of this proposition for so many reasons- The non-existent testing on GMO affects, the evil corporations that were bankrolling the opposition of labeling, and the fact that I just choose to refrain from consuming un-natural substances and sharing them with my family. I don't care if GMO's are grown (that actually is a huge lie! I wish there were outright banned!), I just feel that as consumers we should have the right to know what we are eating. My GMO article published on NaturalNews.com on election day and I was hoping it would help to provide a little boost to anyone who might still be on the fence with their vote. 

Unfortunately, It appears that due to A LOT of misinformation surrounding this proposition (thanks to the No on 37 group, which is currently under the investigation by the FBI for misrepresenting the FDA and creating fraudulent quotes) the masses voted no. Perhaps it's because many people are so disconnected with their food and don't see the correlation between it and health or too many people were scared that it would raise taxes (a myth which has also been debunked). Whatever the reason, this post is to share with you how to avoid GMO with our without labels. (barring any major cross contamination that may occur in the future- God forbid!) 

Top GMO offenders: 

• Almost all conventional processed foods are GMO.  If it contains corn, soy or sugar (with the exception of 100% sugar cane) in the name- Sorry Charlie, but its been genetically engineered. Soybean oil, fructose, glucose, caramel color, soy lecithin, corn startch- Yep! All been genetically modified. Favorites such as popcorn, most salad dressings, Cheerios and highly processed honey all contains GMO. When you begin to read most labels you will see that its in about 80% of foods on the market. 
• Canola/Rapeseed oil- Canola is a GMO food derived from the rapeseed, which is in the same family as mustard gas! Canola is 80% of Canola has been genetically modified. This oil is cheap and most commonly used in restaurants (along with cheap corn and soy oil) which is why it is virtually impossible to stay GMO free when going out to eat. 
• Many conventional dairy, eggs, meat and any other animal products. This is because the animals diet consists of GMO corn and soy. It is also important to ensure that your dairy is rBGH-free- A GMO growth hormone created by Monsanto to increase milk production by up to 15%. 
• Farmed seafood has a higher GMO risk because most farmers feed their harvest cheap GMO meal so it's best to stick to wild caught.  
• Most fruits and veggies are GMO free (even conventional produce) with the exception of corn, soybeans, beets, zucchini, raddichio, Hawaiian papaya and yellow summer squash. 

Best Ways to Avoid GMO:

• Limit eating out. By cooking at home you can control what you put into your body. I cook about 6 days of the week for my family (3 meals a day) and we eat out about once a week, occasionally more if something pops up. It sounds hard at first, but with enough planning it becomes more manageable, rewarding and fun!
• Buy organic meat and dairy products that say the animals were 100% organic fed or grass fed/finished. 
• Shop at Farmer's Markets or your local Coop and support local farmers. Also avoid non-organic versions of the top GMO crops listed above. 
• Stick to organic grains, legumes, beans, nuts and seeds. Many healthfood stores have great bulk sections!
• Avoid processed and packaged foods and see how easy and delicious making your own is! Stay tuned because in the next few weeks I'm going to share some yummy salad dressings, breakfast bars and kids snacks that promise to be good, healthy and easy-peasy! 
• Buy food labeled 100% Organic or look for the Non-GMO project label- the ONLY label that right now guarantees that something is 100% GMO-free. 
• Grow your own food as much as possible. It can be a fun project for the family!
• Shop GMO free by checking out this GMO free shopping list

I hope you enjoyed this post and I would love for you to share how you avoid GMO's if you have any other ideas to add to the list I would love to hear them!  

Disclaimer:  Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.