Based on both research and personal experiencewith low carb diets, I believe that humans actually need good carbs for proper thyroid function.Raw honey contains a mix of free fructose and free glucose. It’s a simple sugar that is necessary for increasing metabolism and fat burning. Sugar is actually the body’s preferred energy source. Your liver needs glucose as fuel to convert T4 to T3.If you have low thyroid function, adding healthy carbs will help lower stress in your body.Plus, there are few more biblical foods than honey.
#2 Spelt or Einkorn Sourdough
Sourdough is as ancient as the world.It has nourished humans effectively since the beginning of recorded time.It is a low GI carb source, that’s easy to digest and contains beneficial bacteria for your immune system. Because of the longer fermentation time of sourdough, the protein enzymes are broken down into amino acids, making it easier to digest.Avoid sourdoughs with added oils as these are typically PUFA’s.
#3 Gelatin and/or Bone Broth
Bone broth is high in glycine, which opposes estrogen. It contains the amino acids that nourish the thyroid.Because it contains high levels of calcium and potassium, it aids with sleep and stress. Bone broth reduces inflammation, helps your digestion and is very supportive of the immune system.
#4 Sea Salt
Not getting enough sea salt will slow your metabolism, lower your body temperature, and create inflammation and stress.A pinch of sea salt per day is often prescribed for adrenal insufficiency. Salt is actually thermogenic and suppresses cortisol.
#5 Coconut Oil
It is fairly commonly know that coconut oil actually increases metabolic rate and heat production.It contains the famous MCT (medium chain triglycerides), which means it does not need to be digested by bile salts, but rather goes straight to the liver where it is available as an immediate energy source.
Coconut oil is anti-inflammatory, anti-fungal, antibacterial and contains no PUFA’s, which contribute to all disease.
#6 Butter and Ghee
Butter is a great source of fat-soluble vitamins A, D, and K2 – vitamins.These vitamins work synergistically together and cannot be obtained easily from other sources.Ghee is clarified butter, and works amazing for frying or sautéing foods. Butter keeps the blood sugar stable by slowing the absorption of starches.
#7 Free Range Eggs
Eggs from chickens allowed to free range are a good source of protein and fats. The Vitamin A contained in eggs is necessary for the synthesis of progesterone.Progesterone is frequently too low in women but when in balance will help reduce excess estrogen.Excess estrogen is responsible for cellulite and fat storage on hips, butts and thighs and the dreaded symptoms of PMS. To help reduce cortisol, the stress hormone, be sure to salt your eggs liberally.
#8 Raw Goat Milk
Goat milk is the most complete food known to mankind.It has also been used since the beginning of time.Goat milk is far more healthy for humans than cow milk and much easier to digest.Goat’s milk is less allergenic, does not suppress the immune system and alkalinizes the digestive system.It is also a rich source of the trace mineral selenium.Honestly, we could talk about goat milk for days!
#9 Hard Cheese
European hard cheeses are typically 100% lactose free. This is because within 6-8 hours after the cheese is made, lactose is transformed into the easily digestible lactic acid through the actions of the enzymes of the cheese.Hard cheese are usually well tolerated, even by people sensitive to milk.
#10 Raw Grated Carrot Salad
Did you know that raw grated carrot helps reduce excess estrogen?It’s true!Carrot fiber attaches to any unused endotoxins and helps flush them from the body.That makes is a great detoxifier and promotes bowel regularity. For these reason, women are finding that a daily raw carrot salad is a game changer for reducing PMS symptoms such as headaches, cravings and bloating.
I love muffins! Of all breakfast foods, muffins are my favorite. We also love spelt flour. In fact, we’ve switched to 100% spelt or einkorn flour in our diet for years. Now when we eat regular wheat products, we notice digestive upset.
People have a lot of questions about using Spelt or Einkorn flour as a replacement for regular wheat flour. Questions like…
Is Spelt and Einkorn gluten free?
The short answer to that question is, no. However, there is a long answer which explains why Spelt or Einkorn may be more easily tolerated by people who are sensitive to wheat. A quick Google search will reveal copious amounts of information about the difference between spelt and wheat and why it’s easier to digest. Really, I didn’t believe it until I felt the effects in my own body!
Can you use spelt or einkorn like regular wheat flour?
YES! FOR SURE! It works cup for cup just like wheat flour!
That said, I posted a picture of my latest muffin creation on Facebook recently and had many requests for the recipe. So whether your brand new to spelt, or looking to expand you usage of this delicious grain, I have a great recipe to share!
Of all breakfast foods, muffins are the most comforting. These can be made with spelt, einkorn or even regular flour.
Keyword einkorn, spelt
2CupsFlourWhole grain spelt or einkorn, or a mix of white flour made from einkorn or spelt and whole grain flour works great!
1/2CupMaple Sugaror sweetener granulated of your choice
1/2 tsp Salt
1/4 Cup Melted Butter
1 CupCoconut Milkor your choice milk
1CupFresh or Frozen Huckleberriesor blueberries
Mix all dry ingredients.
Add wet ingredients and mix until all incorporated, but do not over mix.
Drop into prepared muffin tins.
Bake at 400 degrees for 20 minutes
Apple Cinnamon Variation: Add 1 chopped apply & 1 teaspoon cinnamon in place of the berries.
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
Who doesn’t love raisin toast?!? Well, I suppose someone who doesn’t like raisins would much care for it—but they have to be few and far between. This is a recipe that I’ve shared a couple times on my blog and on www.kaylahoward.tv and is THE recipe that I use to make our weekly bread. My family is especially fond of me taking at least one of my 6 loaves, and fashioning it into delicious cinnamon raisin bread.
In fact, I found a way to make PERFECT (IMHO) cinnamon raisin bread!
Begin with a basic spelt bread dough like this recipe that I use.
Basic Spelt Sandwich Bread
6 cups cold water
3/4 cup olive oil
3 T Saf Yeast
2-3 T Sunflower Lecithin (optional, but does improve the texture of the loaf)
2 T Sea Salt
This is for a Bosch Mixer, you will have to alter it to fit other mixers. I begin by putting the water, yeast, honey, oil and lecithin into the mixer. Then I grind my flour. I grind 8 cups of spelt which produces something like 10-12 cups of flour…. I’m not very good about measuring. Next I will add the fresh ground flour, which is warm. That’s why I start with cold water because overheating is a major cause of bread turning out poorly. Finally, I add some bread flour and the salt until the dough looks right and passes the “window pane” test. Then I turn it to speed “2” and let it knead. When using Spelt, do not knead anymore than 10 minutes, and only 5 minutes if it’s all spelt.
Allow the dough to rise until doubled (or as some of my Skyping clients know… until the lid “pops” off with a loud shot!!) Then roll out and shape into loaves. Allow to rise again until well above the sides of the pans then bake at 375 degrees for 35 minutes.
Kayla’s Secret Recipe –Cinnamon Swirl Bread
Cinnamon and sugar mix
Bread dough (recipe above)
Okay-this is top secret, SHHHH! I discovered, (although I have no doubt someone else has done this as well, I just like to consider it my special idea since I didn’t have any help coming up with it,) a way to make cinnamon raisin bread hold together! Maybe you’ve never made cinnamon raisin bread, but if you have, you know well how it tends to unravel. So…
Using your regular bread dough, take the amount of dough you would use for one loaf, and roll it out into a rectangle. Spread the butter all over the dough, then sprinkle with cinnamon/sugar but NO RAISINS. Now, fold it in thirds one way, then in thirds the other way until you have a small square. Now, re-roll it into a rectangle, (no, the butter doesn’t come through) and spread the raisins on top. Press the raisins into the dough. If you have good, stretchy dough, the butter layer will not break open. Roll up into a log, press and fold the ends under and place it in the pan. Essentially what you’ve done is create a croissant by layering the butter and sugar, then adding the raisins in another layer. Your bread will look very swirly but will hold together.
Proceed as directly in the Spelt Bread recipe to finish! YUM! We usually make 1 or 2 of these delicious loaves with each batch of bread.
Kayla Howard is a stay at home wife and homeschooling mom who loves online business. She is a Biblical Health Coach, ISSA Fitness Trainer, Master T-Tapp Trainer, and Young Living Essential Oil Lover . If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com
2-3 Cups White Spelt Flour (or more whole grain flour)
SAF Yeast is something I consider to be vital to the success of this bread recipe. I have spent a lot of time perfecting this, and this are my very, very, best tips. In order to get a light, delicious spelt loaf, you will need to follow the directions to a “T”! The sunflower lecithin is optional, but will give your bread a better texture.
Mix all ingredients and kneads as shown in the video. From there on out, your directions are found here. Allow to rise until doubled in size. This depends on the warmth of your house. Mine takes 1-2 hours.[/cs_text][/cs_column][/cs_row][/cs_section][cs_section parallax=”false” separator_top_type=”none” separator_top_height=”50px” separator_top_angle_point=”50″ separator_bottom_type=”none” separator_bottom_height=”50px” separator_bottom_angle_point=”50″ style=”margin: 0px;padding: 0px 0px opx;”][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/2″ style=”padding: 0px;”][cs_text]Separate your dough into 6 equal pieces. Roll each piece into a rectangle, then fold the dough in thirds and in thirds again. Turn the small rectangle seam side down on the counter. Re-rolling it into a large rectangle.
After rolling it out into a large rectangle a second time, roll it up in a log, then fold the ends under and place it in the oiled pans!
Allow to rise until it is cresting the sides of the pan, but not spilling over. I like to bake my loaves on 375 for 30 minutes instead of the normal 350. It think it makes a better tasting crust. If your oven bakes hot, bake them at 350.
When the are done, pull them from the oven, remove from pans and onto a cooling rack. Allow to cool fully before slicing.
Ah December! How I love this time of year!!! In this special weekend edition of our newsletter, I want to share one of my favorite recipes for cold winter mornings—My Grandma's Coffee Cookies.
Have a blessed weekend!!!
Coffee Cookies Recipe
Bring to boil:
1 c. sugar
1/2 butter ( cube)
1 c. leftover coffee
1 c. raisins
Cool to lukewarm then add:
2 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1 t. salt
Drop onto a greased cookie sheet and bake at 400 degrees for 10 minutes. Enjoy!
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com
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