Curry Kale, Cabbage and Cranberry Slaw (now that’s a tongue twister!)

This recipe is on the large scale of things. I make a huge bowl and use it with just about everything through the week. The taste marinates as it ages, in fact it tastes better each day!

Also please try to use organic ingredients at all times for your health and the health of whomever you are feeding. Preventing illness now may save you from paying 10 times more down the road with our broken “healthcare” (I can hardly say that without cracking up) system.



2 Bunches Kale (I’m not partial, whatever kind is freshest) with large vein removed

1/2 head purple cabbage

1/2 head green cabbage

6 – 8 Carrots

1 Cup Veganaise (I use the soy free one)

1 TBSP Curry Powder (plus more for fine tuning your own)

1 tsp Nutmeg

1 tsp Cinnamon

1/2 tsp salt (optional)

1 – 2 tsp black pepper (and more to taste)

1 bag (about a cup) of dried cranberries (the more the better in my opinion)

2 TBSP Braggs Apple Cider Vinegar

2 TBSP fresh oregano

2 TBSP or more fresh Cilantro

1 TBSP fresh Thyme

1/2 Cup Hemp hearts, chopped walnuts or raw cashews


In a food processor shred the organic kale and cabbage. Change the blade to the grater and grate carrots.

Place in a large bowl along with the fresh herbs, cranberries and nuts and toss with your hands until the mix looks beautiful.Image

In a separate small bowl put veganaise and spices and mix well. You can taste your dressing and add more to it or wait until you have mixed it with you kale mix.

It is an art to mix this together because you have so much fresh shredded stuff but keep going nice and slow until the veganaise mixture is evenly shared with the greens. Add your apple cider vinegar and mix well.



What I look for as far as taste goes I want to know what I’m eating so I like to taste my greens and I to blend well with the curry and other spices. It usually takes me a few extra shakes of curry and nutmeg and I will always add a bit more apple cider vinegar because I could drink the stuff (in fact I do, mixed with water!) and then I put it in the ref. for at least 30 minutes to let the juices flow together.  

I use it with everything in sandwiches, on salads, as a side dish and often as a mid day snack all by itself; its very versatile and healthy.

The brain healthy spices in this slaw are: cinnamon, oregano, thyme, curry

Carrots and cranberries are on the list of the 50 best brain foods.

You will also receive a boost in protein since kale packs quite a protein punch! Hope you enjoy this and will make it your own in time.

As with all posts Eat, Heal and LIVE with Jennifer!

Creating workouts that fit with my busy life

I have a lot on my plate I have 40-ish animals, 2 kids, 1 husband, a new career and I cook nearly everything we eat each day starting at 5:30 making my hubby breakfast and lunch to take to work. I sometimes don’t stop until 5:00 and by then I am tired and its time to start to think of cooking dinner and locking down the farm and feeding the rest of the animals their dinner.

I do not want to stop exercising and yet I find myself wanting to put that last on my list of things to do especially in the winter with the shorter days, cold weather etc. Most often I succeed and run out of time to get in a workout and my lazy self wins. Inside my head I am doing two dances; a celebration for the lazy winner and a sad dance of disapproval for the high energy side of me that loves to move and sweat.

Today however I have figured out how to accomplish a few tasks and combine them. I do not consider this multitasking I will call this being fit and focused with prioritizing my to do list. Each day on my farm there are things that need to be done but its cold and dark in the morning and by the time I get outside to feed my animals I leave little to no time for yard or garden tending.

breathe and get through tough times

So the breakthrough was simple; pick one task in the yard/garden that requires repetitive movements and that can keep me active for 45 – 60 minutes. As I looked around my yard today there was so much I could do since I have been neglecting my yard since….um December (gasp!) I picked the most urgent, my leaf covered roof. I lugged my rake, shovel and a broom up a ladder to my rooftop and proceeded to work myself into a nice elevated cardio just with raking and shoveling. To add to my workout I had to climb up and down the ladder to stomp down the leaves in the green bins I had place below. I have 3 green bins so I would climb up and down 2 times per bin and jump and stomp the leaves down so I could cram more in. When my bins were full and placed out on the street I walked down to my neighbors and borrowed two of theirs and played repeat. So with two more bins came more raking, shoveling, ladder climbing, bin stomping and lugging them to the street.

All in all I worked out for 45 minutes and worked up a nice heart rate. I know I could have done more but for today I was able to accomplish working out and getting one thing done on my farm that needed to be checked of my to do list. Tomorrow will be a new adventure and I think I will now look at my chores around the property as my daily exercise routine and really work at getting fit while enjoying my farm and garden chores.

Onions – things I never knew before

Red onion slices

Red onion slices (Photo credit: Wikipedia)

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu…
Many of the farmers and their families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn’t believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. To this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don’t know about the farmer’s story…but, I do know that I contacted pneumonia, and, needless to say, I was very ill… I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs…sure enough it happened just like that…the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don’t know what to blame. Maybe it’s the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn’t eat an onion that has been sitting for a time after it has been cut open.


I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed’s answer will surprise you. Ed said that all commercially-made Mayo is completely safe.

“It doesn’t even have to be refrigerated. No harm in refrigerating it, but it’s not really necessary.” He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the ONIONS, and if not the onions, it’s the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it’s not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It’s already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.