But if you’re anything like me, you go through lots of these healthy oils and fats and end up with empty greasy containers and throw them away or recycle. Instead of tossing them, I’ve started saving these jars. Why? Well, because even though they may be empty, there’s technically still alot of life left in them — for basting, greasing, and coating pots, pans, and food. I avoid those propellant sprays that help to grease pans and tins because most contain soy and canola oil (among other chemicals).

Use a food brush to wipe the inside of those greasy jars, get the brush well-coated, and then swipe onto cookie sheets, muffin tins, roasted chicken, fish, vegetables, and anything else that requires a little fat. It’s simple, economical, eco-friendly, and above all, so much healthier than canola and soy oils. Your immune system and thyroid will thank you.

schedule your free consultation and get the specific nutrition direction you need to reach your thyroid and autoimmune health goals

San Antonio, TX/local class

Sunday February 12th at 4:00 PM

how to make probiotic milk kefir and water kefir!

Probiotics are your lifeline to good and better health! Probiotics are healing for food allergies, inflammation in the body, chemical sensitivities, toxic overload (exposure to chemicals), environmental allergies, autoimmune disease, acid reflux, hormonal imbalances, blood sugar irregularities, mood and brain health, digestion, the immune system — leaving you less susceptible to colds/flu’s/food poisoning and infections, low B vitamin levels, low energy and fatigue, low Vitamin D levels, and so much more!

But probiotics aren’t just supplements that come in a bottle. They also happen to be found in delicious food and drinks that you can easily (and affordably!) incorporate into your everyday life and diet. Instead of spending money on probiotic supplements, learn to make your own yummy probiotic drinks for very little money and effort! Your body will absorb them better, you will save money immediately, and you’ll be able to continue making them for the rest of your life.

February 12th, 2012 4:00 pm Come learn the secrets to making probiotic drinks: Milk kefir and water kefir; two ancient beverages that people have been making for thousands of years, but whose traditions have been forgotten by our modern society.

Milk kefir is a thick, yogurt-like drink made with a symbiotic culture of healthy bacteria and yeast. The bacteria feed off the sugars in milk to produce lactic acid, acetic acid, and others, giving it a distinctively tangy flavor. Because of this, it contains little-to-no lactose and is easy to digest. Although cow’s milk is most commonly used, many other “milks” can easily be used, including almond, goat, and coconut. The fermenting process increases the nutrient values of vitamins B and C. Aside from drinking, there are many uses for milk kefir in cooking and baking, lending a deliciously sour taste and tenderizing effect on food and baked goods. Store-bought yogurt simply cannot compete with its nutritive and healing powers.

Water kefir is a fruity and bubbly only slightly sweet beverage. Water kefir is made from “grains”, which look like little clear crystals and are a symbiotic balance of healthy yeast and bacteria (probiotics). These grains are placed in a sugar water solution with high-mineral ingredients, and left to ferment. The bacteria eat the sugar, making the drink low-carb and low-calorie. The resulting flavor is a champagne-like (non-alcoholic) drink that tastes like fruit and offers loads of health benefits! Great alternative to soda and sugary drinks.

WHAT’s included in the class:

• In-person tutorial on how to make milk kefir (will be using coconut milk — a non-cow’s-milk source)
• In-person tutorial on how to make water kefir
• Your own station/work space complete with all supplies and ingredients for making milk kefir and water kefir in class:One batch each of milk kefir and water kefir that you make in class and take home to continue to ferment
  • Glass jars and lids, coconut milk, milk kefir grains, wooden spoons, water kefir grains, dried fruit, sugar, water
• Milk kefir grains for you to take home (to be able to make milk kefir for the rest of your life)
• Water kefir grains for you to take home (to be able to make water kefir for the rest of your life)
• Printed instructions for making each so you can have them on hand and readily accessible for your next batch
• Lots of milk kefir and water kefir to drink during class!

COST OF CLASS:

• $35 per person
• You must RSVP and pay in advance to reserve your spot and your supplies*
• Make a payment in advance via PayPal, by clicking below

• Class is limited to 10 people; reserve your spot now

*Due to limited space, only paying class participants will have access to the class location and will be emailed the address of class once your payment is made. Location is at Liz’s home office in the Beacon Hill area of San Antonio, TX.

1. perfect for sauteing food stove top (obvious one!)
2. stimulates the thyroid and metabolism (take 1 tablespoon orally daily)
3. adds healthy fat and lowers the glycemic index of fruit smoothies
4. oil pulling liquid (swish around in mouth to resolve gum and throat infections)
5. a basting liquid for roasted meat (roasted chicken with coconut oil is delish!)
6. moisturizes skin by applying topically
7. heals nail infections by applying a small amount to nails everyday
8. removes eye make-up
9. conditions dry hair
10. thickens “raw food” desserts and treats (once refrigerated)
11. wards off colds and flus when taken orally or eaten in food
12. makes toothpaste, once mixed with baking soda (and maybe food grade essential oils)
13. lubricant (wink-wink)
14. diaper rash relief for babies when applied topically
15. heals cuts and scrapes when applied topically
16. lessens hives when applied topically
17. heals ear infections when applied as an ear oil inside canal
18. helps seasonal allergies when applied inside of nose
19. controls cravings when eaten daily
20. balances blood sugar thanks to the medium-chain fatty acids (healthy fats)
21. fights intestinal infections like candida, H. pylori, SIBO when eaten daily
22. perfect replacement for butter in any recipe (exchange for equal parts)
23. repels insects when combined with an essential oil
24. greases pans and muffin tins without the use of canned propellant oils
25. seasons cast iron cookware
26. best frying oil due to its high-temperature burning point
27. makes an excellent homemade deodorant
28. lymphatic mover/detox-er (when massaged into skin daily)
29. lip balm
30. delicious for popping homemade popcorn

which of these have you tried? which do you want to try?

Want your own 54 oz jar of this coconut wonder food? Email Liz (LizSchau@Gmail.com) to schedule a free consultation. We’ll talk about your health concerns, health goals, and my Health Counseling Program for ladies with thyroid and autoimmune disease. Get the specific diretion to make 2012 your healthiest year yet.

ready to claim your 54 oz of organic coconut oil?
—> click here, email me to set-up a free consult to chat <—

I dedicate my time to showing ladies with thyroid and autoimmune disease what to eat and why. I love teaching them which foods have healing therapeutic powers, and how to eat real foods without spending tons of extra money. But have you ever wondered what I eat and what’s hiding inside my fridge and pantry? Well here’s your chance to get a sneak peak! Cheeseslave highlighted my home kitchen and my many healing foods in her Real Food Kitchen Tour this week! (<— click!) Do you make any of these foods?

I also divulged the secrets of “traditional foods” this week for the San Antonio Current newspaper in San Antonio families returning to traditional food practices with ‘One Bite At A Time‘ (<— click!) — a must read for everyone with thyroid and autoimmune diseases, whether or not you’re local here in SA. These are the foods we need to be eating for our hormonal and immune health, and the foods we need to get reacquainted with in our modern world (it would make our great-great-great grandmothers pretty happy!).

And finally, I created a hormone-balancing weekly menu for Naturally Knocked Up (<— click!) last week. Just what should you be eating to balance your hormones? Check it out!

Allergen-free eats are a hallmark of an effective thyroid or autoimmune disease diet. That is, eliminating foods your body is reacting to, such as gluten and dairy help to ease these illnesses and reduce symptoms. While giving up gluten and dairy is a therapeutic step in your health journey, it can also prove difficult for many people. After all, breads, pastas, baked goods, cheese, butter, milk — they’re the very foods we’ve grown up on and grown to love. They’re the common denominator in nearly every comfort food and it can be hard to imagine a cuisine without them. So, before you take the leap and go dairy-free for optimum healing, consider switching to these safer dairy choices:

1. Ghee: Ghee is butter that has had the casein and lactose skimmed off. The resulting product is a clear butter oil that is great for high-heat cooking and baking. Use in place of butter or oil in any recipe. Ghee has been used as a food and medicinal remedy in India for thousands of years. Also, because ghee is a healthy saturated fat and contains cholesterol, as well as natural iodine (as do all animal products), it’s a very healthy choice for the thyroid. I suggest purchasing from Purity Farms or Pure Indian Foods.
   
2. Milk kefir: Milk kefir is a homemade yogurt-like product that is made with the use of milk kefir grains — tiny cauliflower-looking balls that are a symbiotic balance of healthy yeasts and bacteria. These yeast and bacteria are probiotic and eat the sugars in milk. Simply place milk kefir grain in a glass of high-quality milk, allow to sit on the counter for about a day, and the end result is a tangy yogurt. Because the sugars in the milk are converted to lactic acid, milk kefir is a superior dairy product and highly therapeutic. Recent studies on lactic acid (as found in all fermented probiotic foods) have uncovered it’s ancient, yet medicinal wisdom. Purchase organic milk kefir grains from a small seller on Etsy or via Cultures for Health.
   
3. Raw goats milk or sheeps milk cheeses: Milk from goats and sheep contain a considerably less amount of casein — the milk protein that is known to over-stimulate the immune system in those with autoimmune disease (note that all milk contains some casein, including human breast milk). Finding a milk with a lower casein ratio is what’s important here. Because sheep and goats are naturally smaller animals, they inherently have lower amounts of casein in their milk. Cows, and their milk and cheeses on the other hand, contain much more casein because they are larger animals — much bigger than humans. Choose cheeses that are raw and have not been pasteurized; pasteurization of dairy products distorts the proteins, confuses our bodies, and causes autoimmune attack. Most likely, the only raw cheeses you’ll be able to find are organic, grass-fed, or beyond organic so there’s no reason to worry about contamination.

Which of these new dairy products will you begin to use?

my gift to you:

holiday gift bag for everyone who enrolls in a health counseling program between November 14th and December 31st!

upon registration, choose one of three gift bags (all will be completely gluten- and dairy-free):

1. holiday sweets bag: naughty but nice sweets and treats that are indulgent, yet still thyroid and immune-friendly, to get your sugar fix without wreaking havoc on your health
   

2. thyroid booster bag: functional foods, spices, herbs, and supplements to benefit your hormones and boost your thyroid function

3. immune helper bag: functional foods, spices, herbs, and supplements to strengthen — not stimulate — your immune system for those with autoimmune conditions

email LizSchau@Gmail.com for a free consultation and to get started

October 23, 2011 4:00 pm

how to make probiotic foods: kimchi and water kefir!

Probiotics are your lifeline to good and better health! Probiotics are healing for food allergies, inflammation in the body, chemical sensitivities, toxic overload (exposure to chemicals), environmental allergies, autoimmune disease, acid reflux, hormonal imbalances, blood sugar irregularities, mood and brain health, digestion, the immune system — leaving you less susceptible to colds/flu’s/food poisoning and infections, low B vitamin levels, low energy and fatigue, low Vitamin D levels, and so much more!

But probiotics aren’t just supplements that come in a bottle. They also happen to be found in delicious food and drinks that you can easily (and affordably!) incorporate into your everyday life and diet. Instead of spending money on probiotic supplements, learn to make your own yummy probiotic foods for very little money and effort! Your body will absorb them better, you will save money immediately, and you’ll be discovering and eating new and tasty foods.

October 23, 2011 4:00 pm Come learn the secrets to making probiotic food and drink: kimchi and water kefir; two ancient eats that people have been making for thousands of years, but whose traditions have been forgotten by our modern society.

Kimchi is a spicy and sour cabbage condiment found in Asian cultures, especially Korea.  Cabbage and other vegetables (often carrots or onions) are made tart by natural processes in which healthy bacteria (probiotics) proliferate and sour the veggie mixture, without any use of vinegar. Kimchi can be eaten by itself, with noodles, rice, meats, and perfectly compliments just about any dish. Use kimchi as a condiment on the side of meals or as a main ingredient in cooking.

Water kefir is a fruity and bubbly only slightly sweet beverage. Water kefir is made from “grains”, which look like little clear crystals and are a symbiotic balance of healthy yeast and bacteria (probiotics). These grains are placed in a sugar water solution with high-mineral ingredients, and left to ferment. The bacteria eat the sugar, making the drink low-carb and low-calorie. The resulting flavor is a champagne-like (non-alcoholic) drink that tastes like fruit and offers loads of health benefits! Great alternative to soda and sugary drinks.

WHAT’s included in the class:

• In-person tutorial on how to make kimchi
• In-person tutorial on how to make water kefir
• Your own station/work space complete with all supplies and ingredients for making kimchi and water kefir in class:
• Glass jars and lids, ramekins, wooden spoons, water kefir grains, dried fruit, sugar, cabbage, sea salt, kimchi spices, carrots, water
• One batch each of kimchi and water kefir that you make in class and take home to continue to ferment
• Water kefir grains for you to take home (to be able to make water kefir for the rest of your life)
• Printed instructions for making each so you can have them on hand and readily accessible for your next batch
• Lots of kimchi and water kefir to eat and drink during class!

COST OF CLASS:

• $20 per person
• You must RSVP and pay in advance to reserve your spot and your supplies*
• Make a payment in advance via PayPal, by clicking below



• Class is limited to 20 people; reserve your spot now
  

*Due to limited space, only paying class participants will have access to the class location and you will be emailed the address of class once your payment is made

This past weekend, I attended the Institute for Integrative Nutrition fall conference in NYC and was so delighted to be lectured by Dr. Mark Hyman (who often specializes in thyroid and autoimmune disease), Deepak Chopra (formerly an endocrinologist, now a mind-body guru), Dr. Joel Fuhrman (a vegetable, anti-cancer advocate), Joe Cross (of the film Fat, Sick, and Nearly Dead), Kathy Freston (author and vegan advocate), Dr. Dukan (of the famous Dukan Diet), and my personal favorite — food science heroine and founder of the Weston A Price Foundation, Sally Fallon.

All of this information will be healthy for you to incorporate into your life. But, I have specifically highlighted things that will be directly beneficial to your thyroid and autoimmunity, in green.

Here are the highlights from the weekend.

Dr. Hyman

This man is a Functional Medicine rock star. He helps his patients get to the root of why the illness is happening. He has helped many people heal their autoimmune disease, and has a penchant for nutritional approaches that easing thyroid disease.

Some of my favorite quotes of his:

• We have a social disease: chronic disease and obesity
• We need a social cure [for health problems]
• You [holistic health counselors/coaches] are the community health workers of the future

Dr. Joel Fuhrman

The focus of his lecture was immunity and cancer. Specifically, those eating a “Standard American Diet” will have very low (scary low!) immunity and be extremely susceptible to cancer and infectious diseases.What does a Standard American Diet look like? Hot dogs, grocery store bread, non-organic fruits and vegetables, ketchup with high fructose corn syrup, Doritos, soda, ranch dressing, grilled cheese sandwiches, conventional yogurt and cheese, etc. etc.

His main points:

• Greens are healing and inhibit cancer growth and the AIDS virus
• We are dependent upon green vegetables for our well-being
• Mycosinase and glucosinolates = anti-cancer compounds in greens. But these compounds must be liberated before being cooked: either by chewing the food with healthy oral flora/bacteria, or by blending in a blender before cooking. ["Chew"/agitate greens before you cook them]
• The average person needs 500 mg of greens daily (several cups)
• Lutein or Alpha carotene are both blood markers for greens intake
• Mushrooms are an integral part of the immune system
• Antigen-binding lectins in mushrooms = inhibit growth of blood cells in (fat or cancer) tissue; ie: help with weight regulation
• Aromatase inhibitors in mushrooms = reduce estrogen levels in the body

Some of my favorite quotes of his:

• The body is self-healing.
• All S.A.D. [Standard American Diet] -eaters are immune depressed

Sally Fallon

This woman is a food science genius and a true role model. I probably also like her and her message (Weston A Price Foundation) because as she describes it, “It’s the most subversive nutrition literature out there.” Ohhh yeah.

Sally spoke on the USDA guidelines for eating and how they are psuedo-science, deficient in many essential nutrients, and how this leads to major health problems.

Her main points:

• Choline, as found in eggs, protects against EMFs (Electro Magnetic Frequencies; the bad electronic pollution that pulls down the thyroid and harms the brain)
• People feel guilty for eating fats because fats have been vilified. But fats are essential to health! This guilt can lead to obesity and eating disorders.
• The Standard American Diet is heavy on bad fats (trans fats, vegetable oils) and otherwise very lean/low-fat
• Liquid industrial oils (canola, soy, etc.) produce uncontrolled reactions within the body — including autoimmunity
• Dietary cholesterol has little-to-no impact on blood cholesterol
• Cholesterol is the mother of all hormones; we need to be eating lots of health sources of cholesterol for normal hormonal health. 
• Protein depletes vitamin A in the body. So we need to eat vitamin A with our proteins to supplement.
• Protein always comes with fats, so eat the fat.
• The four food groups:
• 1). Animal foods from pastured, wild-caught or grass-fed animals (including bone broths, cheese, meat, and fish)
• 2). Grains, legumes, and nuts that have been prepared properly (soaked, sprouted, fermented, etc.)
• 3). Fruit and vegetables that are either raw, cooked, or lacto-fermented (ie: probiotic)
• 4). Animal fats and healthy vegetable fats, including but not limited to lard, tallow, cod liver oil, coconut oil, palm oil

Some of my favorite quotes of hers:

• Aristocracy of the healthy = the idea that people who care for their bodies and diet will be more happy and  successful than those who do not
•  There is a shortage of people in the jobs that require brain power. This is because due to poor diet, many people suffer concentration, emotional, and clear thinking issues
• We cannot have a grocery store system and at the same time have a healthy diet. In other words, make it yourself if you want to be healthy!

So what did you learn here? What is most interesting to you? Which of these speakers resonate with you?

Don’t let the fancy name scare you. Essentially, water kefir is made from little grains (they look like crystals) that are a symbiotic culture of bacteria and yeast (the good bugs). This is a perfect recipe/method for those with thyroid and autoimmune disease. Because the bacteria eat the sugars, it produces a bubbly, refreshing, yet very low-carb drink, full of hormone- and immune-supporting probiotics! Add some fruit juice or spices and suddenly you’ve got a bubbly slightly sweet drink perfectly reminiscent of soda. Delish. And the grains really do all of the work for you — simply assemble, and sit back and watch the food science magic happen right before your eyes.

recipe

Equipment

• Nonmetal Strainer (don’t use any metal; metal can kill the grains)
• Wooden or Plastic Spoon
• Glass Jar

Ingredients

• 4 Tablespoons Organic Water Kefir Grains
• 3 Tablespoons Organic Raisins or Other Unsulphured Dried Fruit
• 4 Tablespoons Organic Sugar
• 4 Cups Filtered, Fluoride- and Chlorine-free Water

1. Using spoon, dissolve sugar into water. (Note: don’t use honey here because of it’s antimicrobial properties, it can kill the grains)
2. Add water kefir grains and raisins to the sugar water in a glass jar and cover with a paper towel or cloth, securing with a rubber band.
3. Allow water kefir to brew in jar at room temperature for 24 – 72 hours depending on the strength you prefer and the temperature of your home. (The warmer the environment, the faster the water kefir will brew.)
4. Strain the water kefir grains and raisins from the liquid and put water kefir back into jar.
5. Add 1 cup of fruit juice of your choice, or add flavorings like ginger, lemon, mint, fruit pieces, etc.
6. Allow to sit at room temp for another 24 – 48 hours to continue fermentation and produce natural carbonation.
7. Place in fridge, serve cold, and enjoy!

pictured (top to bottom): water kefir brewing with raisins, close up of the water kefir grains sitting in the bottom of the jar, and the final product — bubbly grape soda!

Where to purchase water kefir grains:
I suggest purchasing from a small seller on Etsy (simply type in the search words “water kefir grains”) for just about $10 total — including shipping, or via Cultures for Health. Also note that water kefir grains, when fed properly, will grow and multiply. So, one initial purchase should be all you need, as they’ll reproduce on their own and you’ll end-up with more than you need in a few batches.

Enjoy!