Andrea Catherine is here from the Fearless Self-Love Podcast.

I’m gonna talk about 3 things

and what’s going on for me and my body has this desire to cleanse, but it’s just not the right time because it’s holidays! 

It’s frustrating every time I eat sugar my body’s like no and alcohol and I do it because it’s the holiday season!

talking about that and how to manage that

lots of squash

everything I can with acorn squash

very simple slice the acorn squash in half 

bake it to make it super soft

made this filling basically

It was just a really hearty meal served in the squash half

really creative way to at the end of the CSA what do I do with it.

I wanted to share that

using a lot of cookbooks

my friend Lindsay-Jean’s, I interviewed her on the podcast her book is all about food waste recipes

I reached out to Mollie Katzen from the Moosewood 

Those are my favorite cookbooks! I do, what I made out of the Moosewood yesterday was this recipe for Chilean Squash that has peppers and corn and cheese and eggs and lots and lots of pumpkin! 

The other thing I get out of the Enchanted Broccoli Forest Cookbook is her quiche crust, I use that for quiche or pie or anything.

I don’t do well with doubling recipes, I can double the playdough recipe, but I have to constantly make double batches. 

I found an old copy of her book at a garage sale or thrift store.That’s what I was looking at this fall. 

Using it as inspiration because I have been more attracted to following a recipe I think it is maybe because I think this season of such intense change that I’m 

simplicity of being able to follow something, instead of everything being self-generated all of the time! It takes a lot of energy! I have up-teem business ideas! 

I love being creative!

I start things and love doing things!

I think that’s why I’ve been cookbooks

When’s your birthday?

October 26 just turned 34 about a month and a half ago! When’s your birthday Jackie?

I’m 1000% Leo, I was born in the middle of the summer of love on July 31, 1967 in the middle of NYC.

for folks who do

being really focused

seasonal change

life just constantly changing

really sensitive

Less of the Roller Coaster Feel

a lot of intention

tune into the channel of life

Andrea Catherine is here to give us a little self-love!

Were both looking out over a little bit of snow!

I’l start with the seasons

shared a little bit

settling and reducing stimuli

having a lot of change, moving, illness, my family visited, started a new job in August

A lot of really good things! Requiring a lot of energy. I’ve been subconsiously finding ways to just be without as much input

enjoy what is already here

What that meant for me is it meant:

Sundays become my new work for myself day

do my thing

dry

windy

There’s a lot of sugar out there! 

Adds for the season and all the marketing that is up.

We aren’t just what we eat but what we digest!

feeling anxious

overwhelmed

our body goes into the sympathetic nervous system kicks in and we can go into that fight or flight survival mode. When we do that our digestive system shuts down! It’s not insignificant and I’ve been trying to do this at work.

I’ve been trying to figure out

those 3.5 hours I am fully engaged

I need to be fully nourished by the time I go in and I need to be calm by the time I need to eat again. I’ve been trying to figure out:

how to navigate my day

check in with them

still digesting that experience when I get home

Shift to a big meal around 1-2 pm and then maybe just some soup when I get home.

That represents a shift for me

noticing being aware

I feel like that’s important to share as this can be a season of over stimulus! 

People

and our body’s are gonna feel it!

I know and Mike has been baking his best Christmas cookies! And when they come out of the oven who can resist them!

The best thing he has been making lately are these yummy french fry home grown potato fans! 

We’ve been doing a lot of potatoes too!

I think it’s root vegetable time of year!

We went to a potluck the other day and we brought sweet potato fries

oven runs from 100-125 º on hot

some kind of scale

turn it down to 400º turn to 300º

Burnt our first batch then we made a second with this chipotle sauce delicious!

The smaller squashes when you slice them open, they have like a semi-circle, a whole

use it like that so you can slice it open

sautéing all the other things you need to use up! Vegetables

I marinated some chick peas and soy sauce and made this delicious filling for the squash!

Part of my garden course I was telling you about and lesson 12 is about cooking and I call my cookbook the Tri-color Cookbook

so beautiful the ones I made with acorn and butternut squash

dark meat

chick peas

spinach

tan and deep red and green and orange of the squash! It was beautiful looks like a festive meal!

bringing the colors together! That’s the kind of stimulus we want!

the natural

craving Instagram

stimulate your eyes with what your making

be more tactile

full experience of sound and touch

We’re sucked into this two dimensional thing on a screen.

I saw these really cool scented gift bags when I was looking for a Christmas gift idea I liked that had an orange, some cranberries and like some cinnamon sticks or cloves.  It’s seems kind of calming to give someone the scent of Christmas!

adding those spices

that aroma it’s like being by a fire. If you don’t have a fire mulling some spices or wine!

interesting time of the year

Another thing I didn’t mention that I’m excited to do is my friend

flour

farmer friend Brooke Bohannon 

mills her own flour

homemade pasta making recipes

Mike was telling me he was gonna have left over egg yolks today because he made macaroons so he makes awesome noodles. His raviolis are to die for! The other day he made corn tortillas! 

have a lot of corn flour

I ended up with some blue and yellow flower and mixing some of them together

this is going to look really interesting not a pretty color

exciting to have all of these resources

At this time of year it’s easy to say

The CSA is over and all the organic food is coming out of state! Unless you live somewhere where you can grow food all year round.

store some food

who is selling food year round

here in the flathead valley Brooke has a second business called 

partner with farmers in the valley

things available throughout the winter you can get 

just bitter greens and squash

Through the winter it will be mostly apples

So figuring out can I do some of those things

up levels my gratitude and what’s gonna time in the New Year

Can be a time to explore things in other places

I like this time of the year because of that!

It’s still changing even though the garden isn’t giving us all of these things we can go out and pick!

Actually I can still pick kale, it’s still out there, it’s frozen, but I can pick it through the snow, these giant plants still standing but they are a little more chewy.

So we’ve been into Mike’s canned goods, green beans, and pickled beets. Our health food store has been having fresh good that say organically grown locally grown, it’s in a bucket and says locally grown.

mentioned

dry mobile season

if there ever was a time to eat gluten and sweet would be this season! 

My encouragement and challenge is all things sweet and nourishing don’t have to come from processed sugar and flour and to experiment 

satisfying that sweet tooth with some of those things we were talking about 

that squash recipe we were talking about will meet that sweet flavor ~ not sugar

It will meet that need desire taste for sweet

They’re gonna pop that spot on the tongue

craving for sweet that we have this year is natural we don’t have to punish ourselves for craven sweetness

Try to make the glutenous and sweetness more natural ingredients

Can be a fun challenge

I was telling you about the Amy Porterfield Online Classes and she was recommending this podcast called Lose 100 pounds. The main theory the woman talks about is, is planning your day, and what you’re gonna eat, if you are going to eat sweets, admit it but say I am going to eat one cookie or whatever you’re going to eat for 24 hours.

Food Babe 7 Day Detox

It’s tough for me because planning is not one of my strengths. The other things is the food babe has this 7 day sugar craving detox and I know the only way I can survive that is by eating sweet potatoes etc.

I...

I am so excited to tell you about this awesome Soil Health Summit that my past guest from episode 253 Steve Szudera put together with over 25 Expert Farmers and Gardeners talking about how to care for our soil!

We’ve spent the last 3 months interviewing top experts  all over the country!

Experts talking about

A lot of people coming together and sharing their experience not just for soil health but a lot of things that they have done around the country that all ties back to the soil!

They talk about how they maintained and restore soil health and keep their projects going!

Awesome! Well let’s give listeners some specifics! Because quite a few of the people that are going to be there have been guests on the show like Lee Reich and the Kombucha Mamma and Jacqueline Freeman the treatment free beekeeper and John Montgomery and his wife Anne Bikle!

Probably one of the highlights, I’m connected to productive agriculture

4 guys traveling the U.S. on a pretty massive scale! These guys have been 20-30 years of soil health on their farming and ranching operations. But in addition to that they do gardening on a massive scale!

14 acres market gardening at one time! That’s massive. Him and his wife did that, he talks about how they put that all together.

 Ray Archuleta  a soil extension person.

Dr. Allen Williams has a ranch in South Georgia integrating livestock in with that which will help with people who are

as well who can take that and use that. he talks about the systems he does.

There’s two-three calls with homesteaders, including one that talks about a couple that came out 30 years ago out from Chicago!

It was pretty rough when starting out, 30 years of mistakes, they share those mistakes so people can avoid them in case people can do it or are dreaming about it.

Dreaming about it

favorites

is actually at 7200 feet, sounds like it was a steep rocky mountainside. He’s been up there for 30 years he used to market garden as well.

He moved to Colorado moved steep rocky mountains and built this climate geenhouse thing

high tunnels

put together a climate battery system

Kalispell in a school up there.

Huh, I wonder if they did it at Olney Bisell, I’ll have to look into that?

He talks about that in his call as well, he actually grows Bananas at 7200 feet and lots of other trees and plants he grows all year round! It gets pretty cold there. It’s pretty amazing what he does! We have some things on  seeds too!

Brims in Waco Texas

familiar with Bill as well. Both these people work in this heritage seed thing, bringing seeds to people!

more Bill McDorman talks about adapting seeds to area is so crucial! Looking for that seed!

You might be looking for as well. With your short growing season and you shared some things with me about growing in your shaded areas.

Bill told me I think he did a workshop somewhere around Pheonix before our call, and he sold loads and loads of seed at that workshop because he’s such an expert in that area and he knows what does best in what areas.

If you go on their website which is on the call, you can actually look at those areas that he has on that map and you can figure out where your at and what seed is reproducing  in that area.

Yeah! He was a fantastic guest and he did a workshop up here and we’ve grown lots of things from his seeds we couldn’t normally. Mike get’s some short season corn adapted to the Rocky Mountains and also he grew a watermelon and cantaloupe from seeds I got from them.

You didn’t mention me!

You were the first call kind of cutting our teeth

first into the podcast

you and I have connected a lot since and just what you do in NW Montana with your husband Mike then spreading the word about organic side.

The path to

A lot of these soil experts start to focus on nutrient density and just growing good food through the summit a on a path about nutrient density of food

Dr. Allen Williams in Chico, CA Chico campfire and they were right in the middle of the episode with the campfire out there, and he said you just can’t imagine!

They had to postponed days of their workshop. But the big thing is more about where they landed down there, they were on their drive to the workshop didn’t see a bit of cover crops on a 2-21/2 hour drive didn’t see a bit of ground cover!

There’s a lot of market farming and produce grown there that is shipped all over the country for market farmers. They are talking a lot about and Allen has this farm in Georgia, it’s a ranch but the  main focus is the frost health nutrient density. People need to understand

First is to keep that Armor Layer there!

no till 

Gabe Brown

Soil health Acadmey

No matter where they travel around the US or globe

If we feed the soil feeds us it feeds our our plants that natural nutrient density back do that through soil health. That’s kind of the main topic that came out of the soil health summit, we need that food to get that nutrient density back

You shared on our call how you and your husband are doing cover crops and different things, just establishing cover crops like you do and leaving them stand or breaking them off so we have that armored layer on top of the soil!

I get really excited with people doing that because that is so

and there’s a great source of abundance to living we can have!

I’m so glad you said that, and I just feel like its cause of my great guests like you that I have learned all this since I started my podcast. I mean I knew some things, certainly like I said, Mike’s been gardening here for 25 years now but not anywhere what I do now about soil health and nutrient density.

A lot of my listeners are going to know a lot of this, but what they might have learned is how much easier it is to do! I know a lot of my listeners are going to love this summit!

Tell them the details! They’re audio files that listeners can download, there’s the website soil health summit at tabletop farmer and they register and then they can go to the website next week and download the files or how is that all going to work?

First off if they go to soilhealthsummit.tabletopfarmer.com

You register there at  soilhealthsummit.tabletopfarmer.com

And then you will be sent a link to access

mix a variety a lot of fermenting

Anne Bikle

Her husband David Montgomery who was in episode 186

has a geologist

human microbes and how we need to take about those.

Along with the

The process that we are going to mix these up a bit so we don’t have all one type of person on one day.

It’s a great groups of speakers Maybe I’ll do some replays of episodes of some of the people that are going to be there! You were just on November 11, 2018 episode 253  you can listen to my interview with Steve Szudera!

It’s a relaxed call and there’s loads and loads of information here.

And it’s all free!

You can go to that website now and see the speakers and talkers! It’s so important I’m so excited you put this all together! People are more interested I feel like people have been asking me more to answer questions and do interviews! I’m so excited people are learning about it and getting interested! I’m starting to get more comfortable talking! I’m glad people are applying these best practices. 

That’s so sad that in California they had all that land that was barren, I think that’s why Liz Carlisle wrote her book the Lentil Underground questioning if we know these are best practices why don’t we follow them? I think we might have talked about this on my call!

A lot of it is just traditional farming practices shadowing what we do. Unfortunately big box home improvement stores have taken the garden industry and they have made a huge business out of it. And they are not so concerned as what’s best for...