Recipes – Heal Something Good
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Chakras

Chakra Stones

Posted on by Leah Peterson

Chakra Jewelry

Buy the Jewelry HERE.
Keep reading for more information.

Go straight to: Chakra Kit, Understanding the Stones, Stone Healing Strengths

Chakra Earrings

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These stones represent the vibrations and colors of your chakras. Wearing these earrings can help you bring attention to the areas of your energy and physical body that need support. Most of the time, the color or stones you are attracted to are the stones you need. They probably complement the clothing you’re choosing to wear! You can’t go wrong. You can only go more right.
Buy the earrings HERE.

 

 

 

 

 

Chakra Pendent Kits

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Each kit includes 10 stones: 7 that correspond with your 7 main chakras, plus a stone for your thyroid chakra, and both a clear and rose quartz for all-over healing, with a spring-cage pendant.

Sizes and stones will vary, but I promise to always try to send you stones that your body will like. The kits shown include: Amazonite, Amethyst, Aquamarine, Avocado Turquoise, Azurmalachite, Black Onyx, Carnelian, Citrine, Clear Quartz, Green Agate, Green Aventurine, Honey Jade, Lapis Lazuli, Moonstone, Orange Agate, Red Coral, Red Jasper, Rose Quartz, Spotted Yellow Jade, Turquoise.

Buy the kits HERE.

How to Use

Each kit comes with 10 stones and one spring pendent. Place the pendent on your favorite chain. Pop stones in and out of the cage as desired by gently spreading the widest part of the spring rows away from each other.

Understanding the Stones

Eight of the stones correspond with your main chakras: Root, Sacral, Solar Plexus, Heart, Thymus, Throat, Third Eye, Crown. The other two stones, the Rose Quartz and Clear Quartz, are amplifiers to the other stones and promote all-over healing. You can find more information about the stones and your chakras by looking at these charts: Chakras, Chakra Toning, Color Chromotherapy, Semi-Precious Stones.

There is no chain included in this kit. I found that everyone wants a different type/size/length for their chain and most people have a favorite at home already. When selecting a chain for your pendent, consider where you want the stone to fall on your body and find that length. For example, if you want to wear stones that support the bottom three chakras, wearing the pendent lower on your body might feel better to you. If you’re trying to support your top three chakras, wearing the stones higher might feel better. You get the picture. There’s no wrong way or right way. Just go by what you feel.

I often find that I’m drawn to the stone I need simply because I think it’s the most beautiful that day, or it matches the clothes I decided to wear. I don’t over think it. : )

If after looking at the charts linked above you feel you really need help with one chakra/area, you could use one of the quartz amplifiers in the cage with the stone you’re wearing to help it be the most impactful. You can also wear the quartz stones on their own for general healing and protection.

I find that when my body is done wearing a stone, it doesn’t feel as beautiful anymore that day. If I’m wearing stone earrings, they can start to feel too heavy or “blank.” It’s a little harder to tell with the pendents when they’re “done” but rest assured, I don’t think it’s possible to do any damage from wearing a stone too long.

Sending love and joy,
Leah xo

Stone Healing Strengths

Just in case you lose those little papers I send you in the kits, here is all the info.

Recipe

Seeds or Nuts, Soaked or Sprouted

Posted on by Leah Peterson

Cover seeds or nuts with filtered water and leave on counter for 24 hours in glass container.
Rinse well, place in glass jar in fridge.
Rinse well again every day and keep in fridge.
Keeps about a week.

To sprout – leave container on counter for a day or so longer until you see tiny sprouts form. Keep rinsing daily. Refrigerate when the sprouts are how long you want them.

Recipe

Fermented Yogurt

Posted on by Leah Peterson

Half gal Organic Whole Milk, (not homogenized is better, not ultra-pasteurized)
1 sm Organic Yogurt Container w/Live Cultures
Opt. – Vanilla Bean

Place the milk in a crockpot set to high and wait for 1 hour. Temp should be about 180F.
Turn the crockpot off and let the milk sit for 1 hour. Temp should be about 110F.
Stir in yogurt cultures and mix thoroughly. Throw in a vanilla seed pod, sliced open, if desired.
Wrap the slow cooker with a towel to keep warm.

Ignore for 8 or so hours. If it’s too runny, let it sit for a few more hours wrapped in its blankie.
Pour the yogurt in glass containers and then set in the fridge. Keeps great for a couple of weeks.
Note: If your slowcooker cools down too fast, turn it to warm or low for about 5 minutes every few hours. You could also put the yogurt in small glass containers before fermenting and set in the oven on a rack with the light on to keep warm. Just don’t forget it’s in there and pre-heat the oven because blammo. Not that I know about that or anything.

Recipe

Cheese Crisps

Posted on by Leah Peterson

1/2 cup shredded cheese, 1 tbl per crisp
Good cheeses are Manchego, Parmesan, Cheddar and aged, hard Goat.

Preheat oven to 400F.
Place cheese, a large spoonful at a time, on parchment lined baking sheet.
Press the cheese flat and create a thin circle.
Bake for about 12-15 minutes, until crispy throughout.
Remove from oven and wait 2-3 minutes before using a spatula to remove crisps from sheet.

Recipe

Nut Milk

Posted on by Leah Peterson

4 (or so) single raw Brazil Nuts
2 cups Raw Cashews
1 Cup Almonds

Soak nuts in filtered water on counter overnight.
Rinse well.
Place 1 cup soaked nuts in blender.
Add 2 cups fresh filtered water.
Blend very well.
Strain through fine mesh strainer into glass jar, using a large spoon to help push nut cream through.
Repeat with rest of nuts.
Keep tightly covered in glass jar in fridge up to 1 week.

Note: the nut matter can be used in veg dip, baked goods or dried out in oven to coat baked chicken or fish.

Recipe

Coconut Milk

Posted on by Leah Peterson

2 cups shredded coconut
4 cups filtered water, divided

Bring 4 cups water to a boil. Let cool slightly.
Place coconut in blender and cover with 2 cups hot water.
Blend for about 60 seconds.
Strain over fine mesh strainer into glass, using spoon to help push cream through.
Place pulp back in blender, cover with last 2 cups hot water. Repeat.
Let cool on counter for about an hour, then keep in fridge. Good for about a week.

Note: Add the coconut bits to (un)baked goods! Or dry out in oven and use to coat baked fish or chicken.

Recipe

Chicken Broth

Posted on by Leah Peterson

Slow roast a salt and peppered chicken in the slow cooker for one hour on high, then four hours on low. Turn it every hour or so from front to back. Add an onion or garlic in there if you wish. Add mushrooms for deeper flavor.
Pull the meat off the bones and reserve for other use, along with onion, garlic, and mushrooms. (Dinner!)
Place the bones (include little to no skin) in a large pot on the stove.
Add all drippings from the slow cooker.
Add carrots, celery and parsley (and green stems, if you have them!)
Cover with filtered water and bring to a boil.
Boil for 2 hours, adding water as needed to make sure all is covered.
Let cool then strain into glass jar(s).
Refrigerate and once chilled, remove any layer of chicken fat.
What’s left is the awesome broth and can be frozen in ice cube trays for later, but mostly we just warm it up and drink it over the next few days or make chicken soup.

Recipe

Kimchi

Posted on by Leah Peterson

Napa Cabbage, large head, cut in bite-sized squares
6 tbls Himalayan Sea Salt
Daikon Radish, about 2 cups, grated
Carrot, about 2 cups, grated
Ginger, 2 inches, grated
Green Onion, few, sliced

Kimchi Sauce:
1/2 C Fish Sauce or Coconut Aminos
1/2 C Filtered Water
Garlic, 2 cloves, minced
Korean Red Pepper Flakes (Gochugaru) to taste (1 tbl is not too hot)
1 tsp Raw Sugar

Massage salt into the rinsed, cut up cabbage and let sit for a few hours. Rinse really, really well.
Combine all veg together in large bowl.
Combine all sauce ingredients together in small bowl. Use gloves and massage sauce all into the veg.
Pack the Kimchi tightly in glass, close lids and let sit on counter for a few days. Put a plate under the jars to catch the runoff. Release the pressure once a day and use a large spoon to press the Kimchi down. Start tasting after 3 days. Refrigerate. Lasts a couple of months.

Recipe

Creamy Mustard Dressing

Posted on by Leah Peterson

1 cup probiotic Dairy (Kefir or homemade Yogurt)
Bunch Parsley, snipped (1-2 tbls)
Bunch Cilantro, snipped (1-2 tbls)
1 tsp ground Mustard
1 Tbls Lemon Juice
Lemon Zest
Fresh Herbs: Oregano, Rosemary, Coriander
Fresh Cracked Black pepper
Dash Sea Salt
Opt. Sardines (in mustard or olive oil)

Combine all in blender until smooth-ish. Will keep for a few weeks in a tightly closed container in the fridge.
(Serve this with fish, on potatoes, or bitter greens like arugula!)

Recipe

Salad Dressing

Posted on by Leah Peterson

1/2 cup Olive Oil
1/2 Tangerine, juiced
1/4 Lemon, juiced
2 tsp raw, unfiltered Apple Cider Vinegar
Fresh Cracked Pepper
Little Real Salt

Combine all in blender until smooth.

To make it creamy, whisk in a few TBLs of Paleo Mayo after it’s combined.