Reprinted with permission from SimplyBeingWell.com. As many of you know, collagen is the most ubiquitous protein in the human body. That means that a lot of our body is made from it. Our skin, hair, and nails are obvious, but collagen also makes up our blood vessels, bones, muscles, GI tract, fascia, joints, and so much […]
Author Archives: Monica Corrado
24
Oct
Oct
Reprinted with permission from SimplyBeingWell.com. If you are hosting a Halloween party this year, I invite you to put chicken hearts on the menu! Halloween is a great time to introduce children to chicken hearts! All heart (beef, bison, lamb, pork, chicken, turkey) is a great protein source, but heart is also chock full of B12, […]
10
Oct
Oct
Reprinted with permission from SimplyBeingWell.com. Back-to-school time is a time of transitions for families – children, parents, and pets. New school, new grade or new class…new kids in the class! New teachers, new subjects. Lots of change; lots of transitions. Is it any wonder that meltdowns and overwhelm and sniffles happen at this time of […]
27
Oct
Oct
Liver is known as “king of the organs” for the multitude of functions it performs in the body. According to Johns Hopkins, this organ performs 500 vital functions, from producing bile and all-important cholesterol to converting excess glucose into glycogen and so much more. Liver is also a superfood. In fact, it is the most […]
15
Sep
Sep
Welcome to the latest installment of our Selene River Press author demonstration videos. This time around Monica Corrado, the “GAPS chef” herself, gives SRP managing editor Danielle LeBaron a demonstration of the equipment you need to prepare Meat Stock. Enjoy! To watch the demonstration, click here or see the video at the end of this post. Danielle […]
18
Aug
Aug
Welcome to the latest installment of our Selene River Press author demonstration videos. This time around Monica Corrado, the “GAPS chef” herself, gives SRP managing editor Danielle LeBaron a lesson in dripping whey. Enjoy! To watch the demonstration, click here or see the video at the end of this post. Danielle LeBaron. Hello and welcome […]
03
Feb
Feb
SRP Managing Editor Danielle LeBaron is kicking off our new series, Selene River Press Practitioner Interviews, with speaker, author, and teacher Monica Corrado. The two recently sat down for a wide-ranging discussion about food, inspiration, and the fascinating path Monica’s life has taken. Currently working on the second edition of her masterful book, The Complete […]
13
Oct
Oct
A few years ago, Stephanie Selene Anderson, a very wise woman who also happens to be my publisher and friend, strongly suggested to me that I write about the difference between cultured dairy products (namely yogurt, kefir, and cultured cream) made from pasteurized milk and those made from raw milk. To put it simply, the […]
06
Oct
Oct
It seems that the simplest things are often the most powerful. Tonics—beverages that help “tone” the body or specific systems of the body over time—are a great example. Simple and made from humble ingredients like beets and cabbage, they can be nutritional powerhouses. Beet kvass and cabbage tonic are both used in the Gut and […]
22
Apr
Apr
What is fermentation, and why is it so important? Fermentation is, first and foremost, a traditional way of preserving food that has been around for millennia. The earliest evidence of fermentation dates to about 6,000 BC in the Fertile Crescent region of the Middle East. It is possibly the oldest method of preserving food prior […]
29
Dec
Dec
“Clown’s treacle.” Surely you’ve heard of it? If not, it’s still likely that you have some in your kitchen right now. According to The Spice and Herb Bible by Ian Hemphill, clown’s treacle (also called “poor man’s treacle”) are both old-time names for garlic. Treacle was first used in the 14th century as an antidote […]
24
Dec
Dec
The weather is turning cooler, and winter is officially just around the corner. As the temperature drops, many of us start craving foods and beverages that are warming, both in temperature and in spice. We trade in our iced tea for hot, spicy chai and swap our cold salads with warming soups, stews, and stocks. […]
11
Dec
Dec
The holidays are coming! As we all know, nuts are featured in many holiday cookies, cakes, pies, and snack bowls. They are not only flavorful but also packed with protein, natural oils, and minerals. However, if you eat a lot of them—as many of us will over the next few months—they can be taxing on […]
29
Jul
Jul
Fermentation and canning are both traditional methods of preserving food, but there are important differences to consider. It’s summertime, folks, and our gardens are producing a bounty of vegetables! But what to do with the surplus of tomatoes, zucchini, string beans, radishes, cabbage, and all the other gorgeous produce that remains after cooking, eating, baking, […]
23
Jul
Jul
What is a weed anyway? A weed is defined as “a valueless plant growing wild.” (I am not sure that any plant is “valueless,” but that may be a conversation for another time.) Value aside, weeds are generally thought of as undesirable plants. That means they often happen to be in the wrong place, such […]
15
May
May
A long time ago—more than 20 years—I gave up wheat and gluten for health reasons. A few years later, I discovered the work of Weston A. Price and how using traditional cooking techniques such as lacto-fermentation can make food more easily digested by the body. My next level of learning was how I could use […]
06
May
May
According to Chinese medicine, every season corresponds to both an organ and an organ meridian. In the spring, this is the liver. Traditionally, spring is the season when we clear out. We spring clean our closets, our drawers, the garage, the flower and garden beds. But it can also be a time to spring clean […]
01
May
May
Want to stay well—now and always? Eat your sauerkraut! Whether it is just another day in your neighborhood or you are in the middle of a health crisis, fermented cabbage is “health food extraordinaire.” Yep, the humble cabbage. If you know this already, I would hope that you eat sauerkraut (or some other fermented vegetable) […]
20
Mar
Mar
Louis Pasteur is credited with developing “the germ theory of disease” (which I loosely translate as “germs jump into bodies”). Yet many other researchers and scientists of the time, including Claude Bernard, focused their research on internal regulation and the importance of nutrition, among other things. These scientists expanded their focus beyond germs to consider the state […]
24
Jan
Jan
Coconut. Coconut milk. Coconut cream. Coconut oil. Coconut butter. These can all be great alternatives to dairy, providing healthy saturated fats and immune-boosting lauric and caprylic acids. They are all okay on the GAPS diet, as long as they do not have any fillers such as xanthan gum or guar gum. But coconut flour? Not […]
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