Deeply Rooted :: The Spring Cleanse + Giveaway

I've had my eye on this cleanse for awhile now...and I'm so excited to share it with you! If you've been around for a bit, you know that I've been passionate about good, whole foods for a long time. There is a wealth of my favorite archived recipes and thoughts about food at my blog, Happy Foody. Green smoothies are my fave...and I even sell Vita-Mix Blenders cuz I'm obsessed with mine!  (pssssst...check out the new personal sized blender! so cute.)

Since Emma was born, my dedication to healthy foods has taken a backseat to just surviving life with 3 littles. I happily and intentionally started eating meat and fish again during my pregnancy (after 7 years as a vegetarian), and loved it. Many of you have inquired about that...and the simple answer is that I was sick of following rules regarding my food. I wanted to eat intuitively, and not have to bring my own food to people's houses. I wanted to take part in what they had lovingly prepared. I know that not everyone has the luxury to make that choice. But I did...and it's been very fulfilling. 

With that said...I'm in a rut. Understandably, with our house remodel (and no kitchen), we have fallen into bad habits with "easy" (and unhealthy) foods. Lots of prepared/processed food. Pizza. Eating out a lot. Can you say chips and dip? Mmmmmm. I know that for the most part, we still eat much differently than most people. We don't fry anything. Avoid high fructose corn syrup. Farm eggs. Organic if there is a choice. Almond milk is my BFF. Heck, we even ate only raw foods for almost a year.

But I'm longing for more nourishment. More greens. More depth. More planning. Less throwing something together at 6pm. 

I could try to do this by myself. But it's going to be WAY more fun to jump into this gentle 10 day cleanse with Stephanie and kick-start our eating habits for the spring. And...I'm hoping that I have a new kitchen by then!

I asked Stephanie a few questions about the cleanse...and here is what she said.

I love how you approach cleansing from a seasonal standpoint. How is the Deeply Rooted program tied to the seasons and what will the focus of the Spring Cleanse be?

I have been running cleanses for a few years now and immediately recognized the necessity of connecting our needs for inner healing with the seasons. When we look at traditional Eastern healing practices there is a direct correlation between the seasons and specific organs in our body that need extra support during a particular time. For example, in the Winter cleanse we focused on nourishing the bladder and the adrenal glands. For the Spring we'll be paying special attention to our livers and our gall bladders.

 Each cleanse menu is different, focusing on seasonal nourishing foods that help us gently cleanse our bodies and revitalize our hardworking organs so that we can live with more radiance and health. There is a reason for every vegetable, fruit, nut, seed and herb to be on the menu. In this year's cookbook, participants will see familiar foods like strawberries, asparagus, fresh herbs and other spring favorites and learn how to work with them in simple yet inventive ways.

During the cleanse the focus isn't just on food either. Each daily support letter I write also includes season specific self care practices and tips on how to address our emotional state from a seasonal standpoint. I love showing women how connecting to what nature has to offer on our plates and in our bodies allow us to feel more grounded and centered.

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You seem so connected to the natural world, How do you show others how to reconnect outside of the kitchen and what are the benefits of that?

What I love about this course is that it is so not just about the food! I want women to get excited to nourish and pamper themselves. One of my mantras is "Beauty every day is a non-negotiable". We can bring beauty into our lives in so many different ways: Creating new self care practices, letting go of limiting beliefs, finding a tribe of like minded women to support and be supported by, discovering new ways to adorn our bodies and even our homes.

Each season allows us a brand new opportunity to reconnect back to ourselves. I almost feel like it a rebirth of sorts and in spring even more so! When we connect with the season we are connecting with ourselves. Cleansing allows us to see who we truly are when our patterns are disturbed and we are asked to stretch ourselves out of our comfort zone and into new places.

What advice would you give someone who feels a little apprehensive about joining in on a cleanse?

Oh my goodness, I used to BE one of those people! I thought cleanses were long, harsh and built on deprivation. I also thought that cleanses were for people who were already eating healthy or meditated 8 hours a day or had massive self control. I had so many misbeliefs about cleanses, what they were, why you would want to do one and who you had to be in order to participate in one. I loathe restriction but wanted a way to heal my body in a beautiful way, so I built a cleanse that honors those desires. My cleanses aren't an experience you have "to get through". I am highly skilled in the kitchen and have developed an immense menu, full of delicious dishes for all times of the day. I am passionate about making healing food taste amazing, never bland or boring. Many of my past cleanse participants are surprised at how tasty cleansing can be and don’t even miss the foods we are eliminating.

Cleansing, especially for the first time is one of the most empowering things you can do for yourself! I won't lie, it's not a walk in the park the first 3-4 days but you come out on the other side feeling seriously amazing. Most women discover something new about themselves in the process as well. With me you'll get tons of support and in our private online forum which is full of women who love cheering others on.

 So it seems like your program focuses on abundance, yet we are eliminating a lot of foods for 10 days. How do you marry abundance with elimination during the cleanse?

First, I like to think that what we are doing as a "Gentle Cleanse". This program is not about fasting, crazy restriction or powering through feeling hungry all day long. I’ll show you how to take away while giving you tons of options and I'll show you how to add back in, in a way that allows you to get the answers you seek. There are plenty of ways to get your essential proteins, fats and nutrients along the way, while still eating cleanly. I think that most participants are surprised to see how tasty eating clean can be and that this program is so NOT based in "boot-camp mentality". It's totally possible to approach something big like this from a loving and gentle standpoint and STILL have it be incredibly effective.

Another way I focus on abundance in a time of elimination is to show women all the others way we can nourish ourselves. Sometimes what we are starving is for is really the permission to just. sit. down or take a long soak in a hot bath with candles all around us. I adore sharing alternative ways of taking gentle, loving care of ourselves. It might me a new yoga position, a guided meditation, reminders to go slow or extra encouragement to get outside in the sun for a bit. Seasonal cleansing is self-care in one of it’s highest forms.

Stephanie is generously giving one of my readers a FREE spot in this cleanse! All you need to do is comment below on why you would enjoy doing this cleanse with us, and I will choose a winner at random on Wednesday, April 16. Join us for some Deeply Rooted fun!

If you are ready to jump in right now...use the button below to take advantage of the discount for Nesting Gypsy readers. Just $40!!

ENTRIES ARE NOW CLOSED...CONGRATULATIONS TO CATE FOR WINNING A SPOT!

Stephanie Perkinson is a certified holistic health & lifestyle coach and owner of Wellness by Design. She teaches women how to live "in-season" by introducing them to the magic that each earth-phase holds. She gently guides her clients back to balance on their plates, in their bodies and around their homes. She believes that with loving support, every{body} can find it's way home and become deeply rooted wherever it may be. At Wellness by Design she brings to life online group programs that embrace beauty, creativity and nature as vital stepping stones to radiant wellness.

Connect with Stephanie // Wellness by Design - Instagram - Facebook - Pinterest

Baking Up a Storm

I have been spending a lot of time in this here corner of loveliness...it houses my baking corner and my bulk goodies. I have longed for a space like this forever...and oh how grateful I am to finally have it.

There is just something so wonderful about having everything I need right at my fingertips...and yet not cluttering up the kitchen. It's inspiring to see them all on display and  it makes assembling recipes so easy!

And so...we have been baking up a storm...in the snow storms :) We love baking something warm and delicious inside while the snow is falling outside.

Bella is an excellent helper and always offers to help with any baking task...we've been learning a lot about numbers and measuring through this.

I like to call this beauty "My Precious". I LOVE having a full size oven again. Love love love. And it's gas. Which makes me insanely happy. I think I would rather cook over a fire than an electric stove!

Our muffins must always be eaten with hot tea! I recently re-stocked my favorite tea, Rishi's Citron Oolong...so I'm a happy girl. The muffin that we tend to make the most around here is the Delightful Banana Nut Muffins from The Garden of Vegan. It's one of my most requested recipes from from friends and family...so I thought I would post it here!

Delightful Banana Nut Muffins Cookbook: The Garden of Vegan By Sarah Kramer and Tanya Barnard

1 1/3 cups whole wheat flour ½ cup dry sweetener (I like rapadura or turbinado) 1 t baking powder 1 t baking soda ½ t salt ¾ cup ground flax seed ½ cup chopped walnuts (optional) 2 bananas, mashed 1/3 cup olive oil 1 t vanilla extract 2/3 cup soy, rice, or almond milk

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sweetener, baking powder, baking soda, salt, flax, and walnuts. In a small bowl, combine the bananas, oil, vanilla and soy milk. Pour the liquid ingredients with the dry and mix together gently until “just mixed”. Spoon into a lightly oiled muffin pan and bake for 15-20 minutes. Makes 12 muffins.

On the day of our big snow, Bella decided that we simply must have a muffin picnic in front of the fire, and so we did! Such sweet memories I have with my girls.

And lastly, my friend Ellen gave me a yummy recipe for Sunflower Seed Cookies...and of course we made them right away! They were SO GOOD. Although, I think it had something to do with the copious amount of sugar in them :) You can always cut back or add alternative sweeteners if you're so inclined. They can also easily be made vegan.

Sunflower Seed Cookies Serves/Makes:   4 dozen

Ingredients: Cream together: 1 cup butter or Earth Balance 1 cup sugar 1 cup brown sugar 2 eggs or egg substitute 1 teaspoon vanilla

Blend in: 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 cup whole wheat flour 3 cups oatmeal 1 cup sunflower seeds

Directions: Mix together well. Drop onto greased baking sheet. Bake at 350 F for 8-9 minutes.

For more yummy muffin recipes, check out my food blog, Happy Foody, under the muffin category. If you're a fellow muffin lover, be sure to check out this great article on "How To Make the Best Muffins Ever". It's a goody.

Next I'd like to get into baking homemade bread. I've done it before...but I would especially like to make sourdough and english muffins, along with some crusty, hearty soup breads.

If you have a tried and true recipe...please share it below! Also, please share your all-time favorite muffin recipe so I can stop making the same one over and over :)

Prospect or Portland?

When I think of Portland, I get all mushy lovey-dovey feelings inside. Mostly because of those amazing food carts. Perhaps it has something to do with the fact that they are mobile? You know I love little traveling pods! :)

Well, Longmont isn't quite Portland yet...but we're getting there! We were SO excited to see food carts in Prospect last weekend...and hope to see them there again soon. After talking to the owners, it seems like they might be there every Monday. I would LOVE to see this entire park packed with people and food carts and love. Yes!

Pico and Quesadillas from Comida

Top of The Hill Grill -- A new fave!

BBQ Tempeh wrap with coleslaw and goat feta. Yes please.

Cupcake!

Hey people! Where is my cupcake?!

*I fell in love with Prospect the first time I laid eyes on those funky & sweet homes. Wanna know more? Check out this great Dwell magazine article from 2002.