For the last however many months I’ve been off coffee (going on 15…) I have been widely envious of those who get to drink dreamy-creamy bulletproof coffee on the daily. If you are reading this and are thinking “um….bulletproof coffee? what IS that?” you can read about it here. Yesterday, before heading to my morning yoga class at my favorite studio, Core Power Yoga, I decided to blend some bone broth with Tin Star Ghee’s Beurre Noisette plus powdered turmeric, ginger and Himalayan sea salt. The result was…pure perfection. Magical. Divine. All those words twisted into one. It was creamy, salty and medicinal fuel that powered me through my yoga class and well into the afternoon. I was rejoicing all day over the fact that I was able to indulge in a bulletproof beverage of my own.
The other day I was listening to Sean Croxton’s Underground Wellness podcast with Dr. David Perlmutter, which was all about how gut microbes directly impact brain heath. A couple of years ago I suffered a traumatic brain injury when I collided with a large boy during a game of tag—this resulted in a concussion and post concussion syndrome lasting eight months. Looking back at my childhood and teenage years, it is clear that I was most likely predisposed to developing an autoimmune condition as a result of genetic predisposition and evidence of a leaky gut, although it wasn’t until the brain injury occurred that my autoimmunity came into my life front and center. Since that injury, I have done tons of research into the gut + brain connection and boy it is clear how connected the two are. The most severe of my autoimmune symptoms were always neurological—anxiety, ADHD, mood swings, etc. After a couple of months of following a paleo-style approach to eating, my neurological health improved greatly. My anxiety and mood swings disappeared and I was able to stop taking prescription medication for ADHD after ten years of being on it. These days, along with continuing to eat a paleo-style diet to manage my autoimmunity and brain health, I have gotten very serious about taking care of the bugs in my gut by incorporating a variety of fermented foods, beverages and soil-based probiotics into my diet.
Let’s talk about bone broth—the staple of all staples on a healing diet. You’ve probably heard about bone broth if you are familiar with the Real Foods movement; even if you’re not, it’s been written about everywhere this past year, from Well + Good to The New York Times. I’ve been meaning to blog about bone broth forever but never got around to it because it is all too familiar to me and subconsciously I must have assumed it was to you as well. Yesterday morning, after making an epic batch of broth from pastured lamb bones, I had a moment of inspiration and photographed this beautiful recipe. I’ve been making bone broth for nearly three years and it has become a staple in my diet because it seems to be a “cure-all” for any ailment. When I’m dealing with fatigue, skin problems, low immunity or need something comforting, I turn to bone broth for its deeply nourishing and health promoting properties. With more of my friends beginning healing diets to reclaim their own health and the growing IMC audience, I wanted to talk about the importance of incorporating bone broth into your diet and encourage you to make it by sharing my recipe.
Today we are following up Friday’s interview with Lauren Danson of Mizuba Tea Co. to bring you some of the cold and hard facts about what matcha, why you might want to consider trying it and of course, a recipe for my favorite drink—an iced honey matcha. If you follow me on social media, you probably know how often I like to drink matcha. I’m totally obsessed. If you are a newbie to the world of matcha, you are in for a real treat. It is rich in antioxidants and is a fabulous alternative to coffee. While on the autoimmune protocol, I only missed coffee until discovering the exciting world of tea. After dabbling with whites, black, and herbal teas, I’ve been having so much fun experimenting with matcha. I love using the vibrant green powder to make coconut lattes, coconut ice creams and as an added nutrient boost to smoothies.
One of my favorite things to do is meet and hang with motivated and passionate female business owners and entreprenuers. I recently had the honor of having a tea party with Lauren Danson, the inspiring and passionate force behind Mizuba Tea Company. Lauren started Mizuba Tea Co. 2 years ago with a jump of faith and has been blazing her own path within the tea industry through her love affair with Matcha—a stone ground green tea—ever since. Today, I’m brining you an interview with Lareun about her company, what keeps her going and some advice for those wanting to jump ship and become their own boss.