Insanely Chocolate Brownies

This is for all of my choc-o-holic friends. This is devilishly chocolaty and filled with amazing nutrients and high in anti-oxidants! Chocolate is super good for you!

Research and published studies show that chocolate can:

• Lower your risk of heart disease
• Enhance your immune system
• Fend off diabetes
• Fight cholesterol
• Lower blood pressure
• Enhance blood flow
• Fight fat
• Improve cognitive health
• Slow aging
• Enhance physical energy, stamina and vitality
• Act as a safe and effective aphrodisiac

How can raw cacao do all of these marvelous things for us? Its easy, raw cacao is rich in iron, which assists in the process of respiration as it carries oxygen throughout the body. This helps with circulation, lowering the instances of heart disease, enhancing blood flow, which in turn improves cognitive health, physical energy and helps with stamina and vitality. An iron deficiency creates a low level of oxygen in the blood. This results in people feeling light-headed, tired, weak and interestingly enough an intolerance to cold which is a sign of poor blood flow.

Another great benefit to raw cacao is manganese, it  plays an important role in the formation of cartilage, bone and connective tissue. This ability to form and rebuild tissue helps slow the aging process. Awesome!

Raw Cacao Brownies:

Base:

1-3/4 cups almonds (ground to a flour in food processor)

1 cup raw cacao

1/2+ cup maple syrup or agave

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

8 drops (not droppers) of Chocolate Stevia for extra sweetness.

Dash of Himalayan salt to taste

Coconut oil (for bottom of brownie pan)

Frosting: 

2 avocados

1/2 cup maple syrup or agave or raw honey

1/2 cup raw cacao

1 teaspoon vanilla extract

To Prepare Frosting:  Blend ingredients in food processor until smooth and creamy (if you need to add a little more maple syrup or water to get a smooth consistency).

To Prepare Brownie Base: Place all ingredients in a bowl and mix until ingredients start to stick together. You may need to add a little water or a little more almond flour to get the right consistency.

In your 6 x 6 brownie pan, spread coconut oil on the bottom and on the sides to prevent brownies from sticking.

Take brownie “batter” and press it into your pan.

Once you have your brownies pressed nicely into the pan, spread your delicious frosting on top, sprinkle a some coconut flakes on top and serve! This is so delicious by itself you you may have a cup of chai tea with it or even add fresh raspberries or figs.

These brownies are so delicious even your non-vegan friends will love them!

Love, peace and bliss,

Michelle

Please Feel Free to Check Out My Personal Site at www.MichelleBerryShaffer.com

Oh, My! Pad Thai!

Apparently I have not been posting everything I actually write.

So although I meant to publish this long ago, its still here deliciously waiting for me to post.

Well, here you go, this is one of my favorites because anyone who knows me knows that I love almond butter and I also like my veggies saucy.

This is so easy to make and crazy good!

For the Sauce:
3/4 cup Almond Butter
1/2 cup coconut water or if you like it really creamy use 1/2 cup Fresh Coconut Milk (do not use coconut milk from a can it does not taste good in this recipe!)
3 TBS Tamari Sauce or Coconut Aminos
3 dates
Juice of one lime or grapefruit (depending on how much citrus you like)
Dash or two of cayenne

Place all ingredients in a blender and blend......
***If your sauce is too thick add more coconut water. If your sauce needs more salt add more tamari or coconut aminos. If you like it spicier add some fresh jalapeno (start with 1/4 teaspoon and add a little at a time so that you do not overdue it!) If you like it sweeter add more honey or dates..... delish!

Noodles:
Create noodles with spiralizer or by cutting them julienne. Carrots, zucchini, dikon radish, sprouts, and red pepper are all delicious in this dish. Place noodles on a bed of baby greens or torn up kale, cover in sauce and serve! For garnish you can use cherry or grape tomatoes, carrot slices, cilantro or even mint. Did I mention this dish is delicious?

We have to stop procrastinating, pretending that we have forever to do what we want to do and to be what we long to be. If we think that we want to become better and more loving human beings, we had better start moving in that direction right now. 

~Lama Surya Das

You may follow me on twitter: BerryBlissful

You are thoughtful, amazing, wonderful and beautiful!

Thank you for taking the time to read this blog!

Love,

Michelle Berry-Shaffer

Please check out my personal site at: www.MichelleBerryShaffer.com

Yoga of Regeneration, sacred song and touch immersion!

The ancient wisdom of yoga teaches that Life is already given to you, you are completely loved, you are here now. It teaches that we are not separate, cannot be separate from nature, which sustains us in a vast interdependence with everything. The universe comes perfectly, and is awesome in its integration and infinite existence. This union is our natural state, this union is Yoga.

When you experience this connection to the fullness of creation, of nurturing source, you are doing your Yoga. Yoga is your direct participation in nurturing source.
All of us at Heart of Yoga are committed to broadening this message: You are fully loved, you are fully able, you are perfectly capable the way you are. We strive to teach the healing power of intimate connection, in the traditions of 10,000 years, recaptured for our era. We hope to transform individual awareness of this interconnection, and thus human consciousness and the societies we have created.
This website is our virtual home, we will offer you things we believe can help you do your yoga. It is not a one way dialogue though, so please join our community, join the conversation, contribute and help out with local events. The Heart of Yoga is in all of us.
Om Shanti
Mark Whitwell
Founder, Heart of Yoga

I am thrilled and honored to be a part of an extraordinary weekend event!

SEPT 30 - OCT 2YOGA 

WITH MASTER TEACHER

MARK WHITWELL

IMMERSE INTO THE HEART OF YOGA IN BIG SKY COUNTRY

AT HAYMOON RESORT IN WHITEFISH, MONTANA

Hosted by Arlisa & Kelly of MeWe Collective

Experience:
• Advanced Yoga for every One: “If you can breathe, You can doYoga.” 

• Yoga of Intimacy: The Secrets of Yoga that turn your Life into Love 

•Freeing your Voice w/chanting & Sacred songs

• Rejuvenating your Spirit with Restorative touch 

• Vibrant Vegan meals catered by Michelle Berry of Berry Bliss (for full immersion registrants)

Guest Musician: Daphne Tse

DETAILS:

Fri, Sept 30: 7p - 9p ($20)

Sat, Oct 1: 9a - 5p ($95)

Sun, Oct 2: 9a - 5p ($95)

*Special concert: Sat, Oct 2: 7p - 9p ($20)

FULL IMMERSION EARLY BIRD PRICE by SEPT 18th!! $180.00 

To Register:

406-261-2924

“Yoga is every person’s direct intimacy with reality, which is an entirely abundant, regenerating, and nurturing power. This is yoga from the heart for the heart.” - Mark Whitwell

IMMERSION DETAILS: All levels welcome!

Friday, September 30th 7 - 9 PM Opening ceremony with Mark Whitwell, Daphne Tse, Arlisa Houston & Kelly Ordway: Introduction to the Heart of Yoga Immersion! Come join us for an evening of meditation, pranayama, movement, and chanting!

Saturday, October 1st

9 - 11 AM w/Daphne Tse, Arlisa Houston & Kelly Ordway

Sacred Sound & Touch: Free your Voice & Fluid Vinyasa (pt 1) Dive into the healing power of sound as we open our voices & bodies through chanting & embodied flow. You will learn tools to connect to your authentic voice through chakra chanting, mantra & sounding. Relax deeper into your own being as we explore the Essence of Yoga & Sacred Touch. 1 - 5 PM w/Mark Whitwell Advanced Yoga for everyOne: The Principles of Yoga applied exactly to your individual needs The five principles of practice to make Yoga entirely your own, efficient, powerful and safe. Breath, asana and bandha integrate as a seamless design. Apply breath and bandha efficiently to produce a powerful practice that is right for you. Adding these five principles to the Yoga you already know and Love. No Yoga Experience Needed.

7 - 9 PM SPECIAL Music Event!

Sacred Song & Kirtan Concert with Daphne Tse & friends! Join us for heart opening community gathering of chanting and singing. We'll offer sacred songs from many traditions honoring the Shakti that is within each of us... No singing or musical experience needed! If you can talk, you can sing... so come and join us and enjoy diving into musical inspirations from around the world!

Sunday, October 2nd

9 - 11 AM w/Daphne Tse, Arlisa Houston & Kelly Ordway

Sacred Sound & Touch: Free your Voice & Fluid Vinyasa (pt 2) 1 - 5 PM w/Mark Whitwell The Yoga of Intimacy: The Secrets of Yoga that turn your Life into Love This workshop will include theYoga of Patanjali, an in-depth study of the first four sutras of Patanjali's Yogasutra and the first sutra of book two; on the the three qualities or actions of personal Yoga practice. Getting it right for yourself and others. Awaken your Yoga practice to the peace and power of your natural state. Weaving the tools of Yoga into personal and powerful systems.The beauty of non-obsessive, yet actual daily practice.We will define daily practice and discuss the purpose of yantra and mantra in asana and pranayama. No Yoga Experience Needed.

LUNCH BREAK: 11AM - 1PM

SPECIAL for FULL IMMERSION registrants: Vibrant Vegan Lunch Included

OPTIONAL: Lunch for non-immersion (please inquire for rate)

LODGING AVAILABLE AT HAYMOON RESORT CONTACT ARLISA: mewecollective@gmail.com

Bios:

Mark Whitwell has enjoyed a life-long relationship with the teachings of Krishnamacharya,“the teacher of the teachers,” notably of B. K. S. Iyengar, K. Pattabhi Jois, and T. K.V. Desikachar. Having studied since 1973 in the home of Krishnamacharya, Mark is committed to communicating timeless yoga principals with compassion and clarity. He contributed to and edited Desikachar's book,The Heart ofYoga: Developing a Personal Practice. Mark is the author ofYoga of Heart:The Healing Power of Intimate Connection. www.HeartofYoga.com

Daphne Tse is a spirited, soulful artist originally from Texas & currently based in Bali, Indonesia. Since her initial yoga class in 1994, she has explored merging her spiritual practice with her contemporary folk singer/songwriter style. She studied music at the University of Texas at Austin, the Old Town School of Folk Music in Chicago and with Jai Uttal in Guatemala. She has travelled extensively sharing her music around the globe. Her music has been featured on yoga music compilations with Shiva Rea and her current album, Mata, features songs dedicated to Mother Spirit. www.daphnetse.com

Arlisa Houston & Kelly Ordway of Me We Collective... Me We Collective - Evolution of Self cofounders Arlisa Houston & Kelly Ordway are both Massage Therapists/ Energyworkers and Vinyasa Flow/

Kundalini Yoga Teachers. Based in Whitefish, Montana, known as "The Last Best Place.” It is their vision to share the Essence ofYoga & Sacred Touch in Potent Places around the World!

Register NOW! 406-261-2924 or email: mewecollective@gmail.com

Early Bird Price $180 by September 18th!

Act through love and harmony Everything is God. The trees, the light of the sun, the animals, the buildings, the roads. We are all that. ~Sri Mahayogi

I hope that you may be able to be a part of the weekend as well! We are so blessed to be a part of a wonderful community.

Love & Bliss,
Michelle

Get Well Retreat on Flathead Lake

Get Well Montana brings health to our community by promoting exercise, fun, food growth, wellness coaching, healthy eating, and sustainable living practices. Fasting provides rest and rejuvenation for every level of the body, mind, and spirit.  It builds the body’s vital force, our curative power, which releases accumulated toxins, clears dead cells, stimulates building of new cells and re-balances and rejuvenates the body.  As toxins are flushed from the brain cells, concentration improves, creative thinking expands, depressions lifts, insomnia stops, anxieties fade, and peace and tranquility abound.  Fasting has been known to alleviate many diseases.

The Get Well Retreat program will provide you with the support needed in renewing your body and mind while releasing stored toxins.  We use 100% organic, live-food juices and a series of facilitated therapeutic treatments along with lifestyle training including exercise, raw food preparation instruction, and other wellness workshops that will help you maintain your renewed system and reduce the future effects of environmental stress after you return home.

I realize this is sort of last minute, but if you would like to come, this promises to create a beautiful space for healing, physically, mentally and spiritually.

Juice Fasting Retreat September 19-25.

Fasting and Detoxification Program Week-Long Cleansing Retreat: September 19-25 Presenters & Trainers Include: -Michael Chaet & Michelle Berry: Presenting on whole person health (trained and certified by Bernard Jensen and Gabriel Cousins - Tree of Life).

-Sherri Gerek: Lets Strut Your Stuff, LLC

3 Wellness Coaching Workshops:

1) Being Present - Sept. 22nd @ 6:30pm 2) Powerful Communicaton – Sept. 23rd @ 3:30pm 3) Mindset on Success - Sept. 24th @ 10:00am

-Laine Cohen (Facials; Crystal Healing & Toning Layout) -Michelle Wiggins (Pilates), Karen Dion (Massage) -Karina Ek (Yoga)

Health Investment (click here to pay on-line)

$360-$560 sliding scale (includes all juices, vitamins, and

6 night’s accommodation).

The actual cost of the week-long cleansing retreat is $435. It is our mission to provide these health retreats to anyone drawn to them. We offer this sliding scale as a way to help those that need assistance. Work exchange available. If you‘re having time constraints, please consider other options: Daily Participation at Deep Bay (includes juices and presentations): $35/day Cleanse at Home – please inquire about details and prices. Overnight OPTION–accommodation – Monday – Saturday Night:$40/night

 You Tube Video: Get Well Retreat 

For more details, please contact:

Get Well Retreat

469-628-1396
jason@getwellretreat.com

When I let go of what I am, I become what I might be. ~ Lao Tzu

I hope to see you there!

Many Blessings,

Michelle

Eggplant Bacon

For the last three weeks we have received eggplant in our CSA box.

What to do with all of this eggplant?

Well, Alexandra made ratatouille.

Then we made Eggplant bacon.

Eggplant Bacon:
6 Tablespoons Maple Syrup
1/2 teaspoons chili powder
3 Tablespoons olive oil
1 Tablespoon Tamari
2 Tablespoons Apple Cider Vinegar
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1 clove garlic (optional)
salt to taste
2 Eggplant
extra pepper to season top of eggplant

Blend first 10 ingredients in blender.
Slice eggplant and place in large bowl.
Pour blended mixture over eggplant land let marinate for a couple of hours.
Place eggplant on dehydrator trays, pepper the top of eggplant if you with and dehydrate for 24 hours, flip halfway through.
Voila! Eggplant bacon!

Raw eggplant is very low in saturated fat, cholesterol and Sodium. It is also a good source of vitamin K, Thiamin, Niacin Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Copper, and a very good source of dietary fiber, folate, potassium and manganese.

Cooked eggplant is low in saturated fat and cholesterol. It is also a good source of vitamin K, thiamin, vitamin B6, folate, potassium and manganese and a very good source of dietary fiber. This food is very high in sodium and a large portion of the calories come from sugars. Cooked eggplant will cause more inflammation then raw eggplant.

It is interesting to note that the raw eggplant contains magnesium, phosphorus and copper. Many Americans are low in magnesium and do not get enough in their diets. Phosphorus is also an important brain food. Every time we have a thought, reading, meditating or using our brain we burn phosphorus. 

Freezing is another great way to preserve your eggplant if you cannot eat what you have fast enough.

1. Wash, peel if desired, and slice 1/3-inch thick. Prepare quickly.

2. Blanch, have water ready and boiling with 1/2 cup lemon juice. Place eggplant in water and boil for four minutes.

3. Drain, cool and package in freezer bag. Seal and freeze. If you would like to keep your eggplant ready to use as "steaks" place freezer paper between each eggplant to keep them separated.

Risk more than others think is safe.

Care more than others think is wise.

Dream more than others think is practical.

Expect more than others think is possible.

~Claude Bissell

Have a beautiful end of August!

Love,

Michelle

Please check out my personal site at: www.MichelleBerryShaffer.com

Strawberry Key Lime Pie

As I am about to head out on my adventure to the Tree of Life, I wanted to post a super delicious recipe that was inspired by my beautiful daughter, Morgan.

The fillings for this recipe will need to be divided between two pie crusts, so make two crusts. 

You can always freeze one pie to use for a summer party at a later date.

This pie will be the hit of your party.

Super fast and easy crust (make two):

7 pitted dates (soaked)

2 cups of almonds

1/4 teaspoon vanilla

1/8 teaspoon salt

To make crust:

In bowl of your food processor fitted with the "s" blade, process nuts, vanilla and salt until crumbly. 

Add dates and continue to process until crust sticks together. 

Press crust into greased (with raw unscented coconut oil/butter) 9 inch pan. If crust is too wet, place in food dehydrator for an hour. 

Or place in a low heated oven for 20 minutes.

Strawberry cheesecake filling:

3 cups cashews (soaked)

3 cups strawberries (organic)

1 1/2 cups almond milk

1/4 cup lemon juice 

3/4 cup raw local honey or agave

1 Tablespoon vanilla

2 pinches salt

3 Tablespoons lecithin

3/4 cup coconut butter/oil (melted in dehydrator on on stove at low temperature)

Blend all ingredients except lecithin and coconut butter/oil until smooth. 

Add lecithin and coconut butter, blending until well incorporated. 

Pour into prepared crust and set in fridge/freezer (for about an hour) until firm.

Key Lime Pie Filling:

3/4 cup lime juice

2 avocados

3/4 cup raw local honey or agave

1/4 cup + 2 Tablespoons coconut milk

1 teaspoon vanilla

1/8 teaspoon salt

2 tablespoons lecithin

1/2 cup + 1 tablespoon coconut butter/oil (melted in dehydrator or at low temp on stovetop)

1 teaspoon Vitamineralgreen or spirulina (optional for a deeper green color)

To make filling:

Blend all ingredients except lecithin and coconut butter/oil until smooth. 

Add lecithin and coconut butter, blending until well incorporated. 

Pour into prepared crust and set in fridge/freezer (for about an hour) until firm.

Once set, spread a thin layer of meringue on to and decorate with lime slices.

Live Meringue filling:

3/4 ounce Irish moss (a sea vegetable you can order online at www.rawguru.com)

1/2 cup water or coconut water

1 cup coconut milk

1/2 cup coconut meat (from a fresh baby thai coconut -- you can get them at Super 1 in Whitefish)

1/2 cup cashews (soaked and rinsed)

1/4 cup + 1 Tablespoon local raw honey or agave

1 teaspoon lemon juice

1 teaspoon vanilla

pinch of salt

1 1/2 teaspoons lecithin

1/2 cup coconut butter/oil (melted in dehydrator or on stove at low temperature)

Blend irish moss and water in blender until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice, vanilla and salt. 

Blend until smooth. 

Add lecithin and coconut butter/oil until well incorporated. Pour into a wide, shallow pan and set in fridge for up to 3 hours. When set, top pie; and if you like, peak with the back of a spoon.

This pie may take a while and a little practice, but its well worth it!

Irish Moss or carrageen moss, is a sea vegetable that should be soaked overnight and rinsed well. It is about 10 percent protein and contains lots of minerals, it is especially rich in iodine and sulfer. Its also high in calcium and good for the libido. Yay!

In the confrontation between the stream and the rock, the stream always wins; 

not through strength, but through persistence. 

~Buddha

I love you!

Michelle

Please check out my personal site at: www.MichelleBerryShaffer.com

Sweet Italian Bread

A Farmer's Market best seller, 

people from out of state call me to send this bread/cracker to them!

3 large sweet onions (about 3 pounds) sliced thin

3 large apples (about 3 pounds) shredded

3 cups spinach, chopped

1 cup buckwheat (soaked overnight)
1 cup sunflower seeds, ground 

1 cup ground flax

3/4 cup gluten free tamari

1/2 cup cold pressed olive oil

1/2 cup mesquite pod meal

1/3 cup Italian seasoning 

1/3 cup chia (makes my body so happy!)

1/3 cup sesame seeds

1/3 cup raw local honey

Process half of mixture in food processor, mix both parts of mixture together in large bowl. Make sure it is wet enough by making sure its not crumbly, it needs to be thick and wet to spread of dehydrator sheets. Spread on dehydrator sheets with teflex. Score with pizza slicer into desired shapes. Place in dehydrator at 115 for about 12 hours. Flip sheets over and take off teflex sheets. Dehydrate for another 12 hours or until you reach the desired crispiness. Enjoy with yummy pesto, tomatoes, avocados and/or cashew nut cheese! 

This is a staple at our house for sure!

In the confrontation between the stream and the rock, the stream always wins; not through strength, but through persistence. ~Buddha

Almond Yumm Yumm

Today I am preparing a menu for an upcoming yoga teacher training I am making food for and in the process, as usual, I got hungry and came up with a little snack to give me an energy boost! Its called Almond Yumm Yumm because its really the only thing I was thinking about as I was making it.

Almond Yumm Yumm

1/2 cup almond butter

3 Tablespoons raw, local honey

2 Tablespoons alcohol-free vanilla

1/4 teaspoon himalayan salt or celtic salt

1 1/2 cups almond meal (I use the pulp leftover from when I make almond milk)

1/4 cup rasins or goji berries, blueberries, cherries, currants, ect...

Stir together the almond butter, honey, vanilla and salt. Add the almond meal, raisins, and mix well.

Drop the dough by the 1 1/2 tablespoons onto a plate. Press into desired shapes or make balls. Place in fridge to firm up. Yumm Yumm!

These will keep for many weeks in the fridge or freezer. Thaw for 5 minutes before eating! 

Makes about 14 cookies (but I ate some dough before I started making them into cookies)

I apologize for not having a picture, Noah took the camera with him skiing.

Just after I got done making my almond yumm yumm's, I stumbles across this You Tube video of Ellen Page. She is such a wonderful advocate for permaculture and the ethical treatment of animals. I hope you have time to take 10 minutes and watch what she has to say about bees.

http://www.youtube.com/watch?v=IET1vaMRpLg&feature=player_embedded#at=524

 There you have it! What do you think about bees? What are some ways that we may be able to stop them from dying off?

Forget finding your place in the world. Decide what kind of place you want your world to be.

Love,

Michelle

Local Business Receives Good Food Award!

Come One, Come All!

MONTANA COFFEE TRADERS HONORED

AS GOOD FOOD AWARDS WINNER AT INAUGURAL CEREMONY

Saturday, February 19th from 10:00-2:00

Berry Bliss will be there to celebrate along with Pam from purple Frog is doing a sauerkraut tasting, Justin is

premiering his new Beet relish, other local fodies will be there too! Please come and support our wonderful community!

Press Release:

San Francisco, CA (January 25, 2011) – Montana Coffee Traders today announced that its Organic Ethiopian Yrgacheffe Peaberry coffee has been selected as one of the Good Food Awards 71 winning products from across the nation—representing American craft food producers who excel in superior taste and sustainability. Over 160 coffee roasters submitted their best coffees that were cupped and judged by a panel of tasters from throughout the United States. Montana Coffee Traders was one of nine coffee roasters awarded a Good Food Awards Seal in front of a crowded house of over 450 attendees on January 14, 2011 at the historic San Francisco Ferry Building. Of the winning producers, 47 flew in from out of state, many with their farmers and partners, representing every major region of the United States—a true testament to a not-so-quiet artisan foods renaissance happening nationwide. The Good Food Awards Seal recognizes their contributions toward creating a more tasty, authentic, and responsible food system in urban and rural communities throughout the nation.

“By publicly celebrating the achievements of artisans across the country we are sharing the good news about food,” said Alice Waters. “The Good Food Awards are the County Fair of our times and, like those fairs that brought our communities together in a positive way, these new awards have the potential to strengthen our communities and rebuild our food culture.”

Honors were presented in seven food categories--coffee, chocolate, beer, charcuterie (meats), relishes, pickles, and cheese--by Alice Waters of Chez Panisse, a world-renowned restaurant in the Bay Area that has championed the awareness and development of the local food movement for 40 years.

On Saturday the winners had the opportunity to sell their products at the San Francisco Farmers Market at the Ferry Building. The market was packed with thousands of enthusiastic foodies. Coffee Traders served our sweet floral, chocolatey Eithiopian coffee brewed in Hario drip brewers to an appreciative audience.

Scott Brant, coffee buyer for Montana Coffee Traders, said the Good Food Award and the Marketplace was an “exhilarating opportunity to connect people with the wonderful coffee being produced by hard working farmers from around the world.  The sense of community, that we are familiar with in Montana, was in full force at the Marketplace. We are grateful to showcase our commitment to offering quality, sustainable coffee and Montana-sourced food products.”

The Good Food Awards go beyond tasty food by asking the winners to nominate three partners who contribute to their local food systems’ success stories.  Montana Coffee Traders is supported by a large community of committed local businesses and farmers. Our awards are given to Farm Hands, AERO, and the downtown Whitefish Farmers Market. Please stop by our downtown  Whitefish store on February 19 for our Celebrating Community event and  meet all of our partners and supporters and share in the bounty.

ABOUT MONTANA COFFEE TRADERS

Montana Coffee Traders has been roasting fine coffees in Whitefish, Montana for 30 years.  As the premier coffee roaster in Montana, they have played a pivotal role in bringing excellent sustainably grown coffees to every community in Montana.  Montana Coffee Traders strives to be part of your everyday life offering coffee enthusiasts the opportunity to connect to coffee farmers and their communities from around the world.  

ABOUT GOOD FOOD AWARDS 

The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. In its inaugural year, awards were given to winners in seven categories: beer, charcuterie, cheese, chocolate, coffee, pickles, and preserves. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good. Find more information at: 

www.goodfoodawards.org

www.coffeetraders.com

www.aeromt.org

www.whitefishfarmersmarket.org

www.nourishtheflathead.org

White Balsamic Pear Dressing

In ancient Greece, pears were used to treat nausea.

Today, pears can be useful in treating inflammation and lowering high blood pressure.

Pears are a good source of fiber and a good source of vitamin C.

White Balsamic-Pear Dressing

1/2 Pear -- seeds removed -- skin left on

1/2 cup white balsamic dressing

1/3 cup Hemp oil or Flax oil (or any oil that can go into the fridge without hardening)

1/4 cup organic apple juice

2 Tbs apple cider vinegar

1 tsp sole or a dash himalayan or celtic salt to taste

Blend together and enjoy on to of your favorite bed of greens! I like to add a dash of cayenne for some extra warmth.

Remember, there are no mistakes, only lessons. Love yourself, trust your choices, and everything is possible. 

~Cherie-Carter Scotts

Have a beautiful day!

Love,

Michelle

Spirulina Lime Ice Cream

Its so good for you!

Spirulina is an amazing superfood and a complete protein containing, that's between 55% and 70% protein! Wow! It is rich in all essential amino acids like gamma-liolenic acid (GLA) which is known to help treat inflammation and auto-immune diseases, alpha-linolenic acid (ALA) a polyunsaturated omega-3 fatty acid that partially converts to DHA and EPA, linoleic acid (LA) is an unsaturated omega 6 fatty acid. The word "linoleic" comes from the Greek word linon (flax). Oleic means "of, relating to, or derived from oil or olive." Stearidonic acid (SDA), eicosapentaenoic acid (EPA) is involved in lowering inflammation and may help mental conditions and help depression and more importantly suicidal behavior, helps chemotherapy patients and reduces risk of developing certain types of cancer. Docosahexaenoic acid (DHA) helps with brian function and depression as well as inhibiting certain cancers, it has also been found to help brain function, learning, and memory in adults. Arachidonic acid (AA) helps muscle growth, brain function and is often used as a body building supplement.

They are called essential amino acids because these acids cannot be produced in our body and must be acquired through diet. These acids are needed for good health because the body requires them for various biological processes.

Its so good for you!

Spirulina Lime Ice Cream

Thai coconut (meat and water)

Irish Moss (soaked overnight)

Honey (local)

Lime

Spirulina

Dash of Vanilla

Freeze for a couple of hours and voila! Delicious ice cream! 

Top with raspberries, huckleberries or even some cacao nibs! Woot Woot!

We are all inventors, each sailing out on a voyage of discovery, guided each by a private chart, of which there is no duplicate. The world is all gates, all opportunities. ~Ralph Waldo Emerson

Love you!

Michelle

Gout

Here is a list of foods that may trigger gout:

Animal Flesh and Organs (gross): beef, pork, bacon, lamb, fish, shellfish, liver, brain, chicken, turkey, eel, venison, ect.
Animal Fluids: cow milk, butter, cheese, cottage cheese, ice cream, meat extracts, goat milk, ect.
Asparagus
Cauliflower
Legumes: kidney beans, navy and lima beans, lentils, peas.
Mushrooms
Oatmeal
Spinach
Tomato
Whole Grain Bread or Breads
Whole Grain Wheat Germ and Bran
Yeast

If you have gout, try eliminating these products from your diet and see how you feel!

Just Sprout It!

Sprouts are so wonderful, and available any time of the year, right from your own kitchen!

Sprouts are baby plants in their prime! 

They have a greater concentration of proteins (yay!), higher amounts of vitamins and minerals, enzymes, RNA, DNA, bio-flavinoids, T-cells, and many other benefits, the height of the plants nutrition is all in the sprout stage! Baby plants are also easier to digest! 

When you sprout at home, there is no use for chemicals or nasty fertilizers and it doesn't take up that much space, not to mention zero food miles.

Just fresh deliciousness right here, right now!

Beans are marvelous regulators of insulin.

Insulin is a hormone that lowers the level of glucose (a type of sugar) in the blood. It's made by the beta cells of the pancreas and released into the blood when the glucose level goes up, such as after eating. Insulin helps glucose enter the body's cells, where it can be used for energy or stored for future use.

Beans and lentils, make very gradual changes in blood sugar and do not draw on the body's natural insulin to keep blood sugar under control.

In fact, they provide more receptors for insulin to land, controlling the loss of insulin back into the bloodstream.

 Beans contain at least two powerful cancer blocking substances, lignans and protease inhibitors. Lignans fight breast cancer and colon cancer after being turned into hormone-like substances by bacteria in the colon. Protease inhibitors prevent normal cells from going cancerous. Sprouting dramatically increases this awesome enzyme activity.

Personally, I have a SproutMaster, and its so easy to use!

My mix of sprouts contains beans, lentils, peas, and some other yummy stuff.

1. First, soak overnight (about 10-12 hours)

(Sometimes I add a little food grade hydrogen peroxide to soaking sprouts for 15 minutes to kill any bacteria that might be present).

2. Rinse soaked seeds, peas, lentils or grains like quinoa or millet. 

3. Place in sprouter and rinse 2-3 times a day, depending on how warm the environment is.

4. Drain sprouter thoroughly after each rinsing.

5. Taste your sprouts as they grow to determine when they are the tastiest!

When seeds are at their desired taste, place in the refrigerator for longer life.

Do Not Place Sprouts In Direct Sunlight!

Top on salads, or lightly steam with rice. Yum!

My lentil/pea mix took 1 1/2 days to sprout (after soaking).

They are sweet and oh, so good and filling!

Sprout On!

xoxo

Michelle

Please check out my personal site at: www.MichelleBerryShaffer.com