Recipe for Natural Electrolyte Drink:

• Filtered water, 1 liter
• Lemon juice, 1/4 cup
• Salt, pink himalayan or sea salt, 1/8 tsp
• Honey, raw/unfiltered, 2 tbsp
• Optional: calcium magnesium powder, 2 servings.

Directions:
Mix all ingredients together in a glass jar and stir or shake (with lid secured) until honey and salt are dissolved. Another option to speed up the dissolving process is to use warm water. Let cool and drink 1-4 servings per day depending on amount of heat exposure and physical activity. Store the remainder in the refrigerator. Drink up and stay healthy!
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It's fig season in wine country! If you are like me, and don't want your delectable homegrown goodies to go bad, preserves are the perfect solution. My first attempt at fig preserves turned out pretty well for being sugar-free and pectin-free. If you desire a thicker preserve, the addition of pectin or gelatin may be considered.

Fig Honey Preserves:
Makes about 3-4 cups of preserves.

Ingredients:

• ​2 lbs fresh figs, washed, stems removed, cut into quarters
• 3/4 cup coconut sugar
• 4 tablespoons local raw honey
• 1/4 cup water
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest

Directions:
Place the figs in a large saucepan with water and coconut sugar. Stir and let sit unheated for 20-30 minutes. Bring the mixture to a gentle boil over med-high heat for 2 minutes, then turn down the heat to bring to a simmer. Simmer for an hour, stirring often.

As the cooking process progresses, the figs will start to break down. If you desire more mashed preserves, mash the mixture up with a potato masher towards the end of the cooking process. 

Once the hour of cook time is complete, add the honey, lemon juice and lemon zest, stir and cook for another 3-5 minutes. Adding honey at this stage will allow for it to retain some of its healing properties. Turn off heat and allow the preserves to cool for a little bit. After cooling for 10-15 minutes, ladle out the mixture into clean jars. Place the lids on and allow to cool before placing in the jars. 

The preserves should last in the refrigerator for about 3 weeks. If you desire a longer preservation, process the jarred preserves in a hot bath for proper canning methods. 
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I was able to make this recipe using homegrown figs and meyer lemons accompanied by local Sonoma honey. The fig preserves pair perfectly with goat cheese or chèvre. Cheers to health and sustainable living!

 
Bieler Broth Recipe:
Zucchini or summer squash, 4 medium
Celery: 3 stocks
String beans: 2 cups, ends removed and chopped
Parsley: 2 bunches, stems removed
Water, filtered: 1 quart
Salt: to taste
Butter (grass-fed) or ghee: optional when consumed fresh

Directions:
Place water, zucchini, celery and string beans in a pot. Boil for 30 minutes. If freezing the broth, add parsley to boiling water for the last 5 minutes. Blend all ingredients in batches, adding the parsley and ghee or butter if consuming fresh. 

​Ingredients:
Chia seed, whole: 2 Tbsp
Coconut milk, unsweetened: 1/2 cup
Homegrown plum: 1 whole, diced
Coconut oil: 1 tsp
Pumpkin seeds: 1 Tbsp

Directions for Chia Porridge:
1. Place chia seeds and coconut milk in a saucepan over low/medium heat, stirring frequently until plump. 
2. Add additional ingredients after the chia porridge is added to a bowl. 

My Food Choices on the BodyBoost Cleanse:
Typically, I have a breakfast similar to this one. I may have a protein snack (1 medium boiled egg or 1/4 chicken breast) a couple of hours later. Lunch is often a 32 oz blended greens drink and possibly a handful of nuts or a protein snack, depending on what I had earlier in the morning. Dinner includes veggies and a little bit of protein. 

The cleanse is actually much easier as it seems. I encourage everyone to try at least the food portion of the cleanse to give the body optimal nutrition and a break from environmental chemicals. Aside from the dietary aspect of the seasonal cleanse, the cleansing practices of the rest of the cleanse simply contributes to whole body wellness and optimal health and vitality. 

By Dr. Danielle Schwaderer
Bone broth is a timeless nutrient-dense broth that has been used among many traditions for centuries. When prepared properly, bone broth is rich in vitamins, minerals, collagen, healthy fats and proteins. There are many health benefits to cooking and consuming bone broth, with the most notable being it's healing effects to the gut, immune system, skin and connective tissues (bone, blood, tendons, ligaments, etc). Many cultures consume bone broth as a wellness tonic or with ailments that effect the skin, gut, immune system, blood, and/or bones & joints. During the winter months (cold & flu season), having a supply of bone broth in the fridge or freezer is always a great idea. 

Consuming Bone Broth:
Some sip, some use bone broth as soup stock. You can drink it as is or make a vegetable/meat soup. 

Ingredients:

• 4 quarts water
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar OR 1 lemon halved
• 2 large onions, unpeeled and coarsely chopped
• 2-5 carrots, scrubbed and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch fresh parsley
• 2-3 garlic cloves, lightly smashed
• 2-4 lbs. meat or poultry bones (carcasses)
• Optional: Fresh or dried herbs (rosemary, thyme, oregano) 

Directions: 
Combine all ingredients in a stock pot or crockpot and heat at high heat until a low boil develops. Turn to low, cover, and slowly cook for 12-24 hours. Strain and keep the bone broth.