Get Back Into the Kitchen with Emma Frisch & John Douillard

I hey everyone I’m so excited to be here today with dr. John Juilliard he’s someone that I deeply admire and I’ve learned so much about food from him recently he is the publisher of a free video newsletter and it goes out three times a week and he focuses on proving the ancient wisdom of Ayurveda with modern science at life spocom and you’ll also find over 500 health videos and self-help articles there and they are great I soaked them all up you should too he’s written six books produce numerous health DVDs and CDs and has formulated his own line of organic health care products including amazing gay and he’s a former director of player development for the New Jersey Nets NBA team and has been a repeat guests on the dr. Oz Show and has also been featured in Women’s World magazine huffington post yoga journal and dozens of other publications he currently directs the life’s fire vedic center in boulder colorado which is a great place to visit and he lives there with his wife and six children so we’ve been collaborating for the beginning we started collaborating this year on a recipe partnership with dr. john’s newest book three season diet challenge and we’re offering 12 months of seasonal guidance and recipes so that you guys can dive into eating seasonally and we’re going to get a little deeper on that topic today hmmm thanks Emma and it’s great to be here with you and I want to tell my viewers a little bit about Emma she’s an amazing woman an incredible cook she was one of the top finalists in the the Food Network’s Food Network show she’s the author of the book fresh kitchen she has a blog that you all need to go follow at Emma Frisch com he has over 500 recipes and videos ever you can learn how to cook with Emma and was all about seasonal eating all about you know using your CSA and local farmers she that’s why we’re connected in this whole three seasons I a challenge where we all know that we’re putting out this monthly little packet of information about how ebitda seizes all the research of the microbes and how they want to eat with the seasons and all that and Emma took the recipe some of our grocery list and tweaked in with her recipes and created these amazing recipes with with the each season each month of each season in mind which is just incredible news alert and she’s got over 500 recipes and videos on her website on her blog so definitely yet her blog and refresh com it’s great like I decided to use a top finalist on season 10 of the Food Network show the Food Network Star so she’s like super star and she is the director of the the culinary director and co-founder of firelight camp so you got to know about this this is an incredible thing we’re talk a little bit about this today but I’m as I’ve been talking lately more about our connection to microbes and how we’ve kind of lost that connection we have this thing called the nature deficiency disorder well Emma and her husband put together these camps where you’re in these really super-nice tents in the wilderness where she feeds you like five star food so you’re in the wilderness chillin in nature but then you come and eat this amazing through the mo cooks right that’s what it is right yeah it’s just incredible I mean what an idea and she’s an ithaca new york my son action with the cows there and and she this is growing and growing and hopefully it’ll be a national thing very soon so it’s really awesome so you want to check you know check that out about her and she’s just got so much great information for us to to know about and we have hopefully a long-term relationship and friendship and in this interview i want to interview her a little bit about how she is taking you know this seasonal challenge that we’re doing and with the knowledge that she has and how do we how does she how did she make these read these recipes how does she blend them together and what can we learn from Emma about seasonal eating how to get food from your csa locally how to make this whole process a lot easier so welcome Emma thank you for for being a part of this whole challenge and were honored to have you thank you well that was a wonderful introduction and kind of blown away and blushing over here but um I would love to just dive right into questions that I have for you around seasonal eating and as we go maybe we can talk about how this ties into your book and the science behind why it’s important to eat with the seasons and then we can explain some of the strategies for finding seasonal food so perfect well my first question that I’ve been dying to ask you all day is what did you have for lunch Oh what do I have realized today it’s a March day we’re coming up on spring well I have actually I had a spinach salad and I have some

vegetarian sushi so that’s what I got range today yeah that’s great also why is seasonally eating so important you know what here’s what we know we know that plants come out of the ground and we know that they attract each individual plant attracts different microbes and we also know that our body ninety percent of the cells in our body is microbial so and those microbes come from only one place they come from the dirt and those those bugs are attracted to certain plants and they climb on these plants and they have this symbiotic relationship which we’re only just beginning to understand that helps feed the plants with nutrition and the plant the bugs get something from the plant and they love each other and then and of course if you sprayed the plan with anything you know like a pesticide the bugs are dead right so that would be bad so that’s what we’ve been doing is killing our micro this way in the West we have the the most efficient microbiome of any place on the planet our microbes are you know devastated they’re sort of mono cultured and that means we have if you look at nature we have three kinds of bugs in our gut we have good guys bad guys and a lotta you kind of real estate occupying non-functional microbes and as we kill all the good bugs we end up with a lot of these real estate occupying non you know functional microbes and solely a good amount of good guys and not so good no so many bad guys well the problem is if you ever got it you know sick or something the good guys are supposed to take out the bad guys but if you have a lot of these do nothing real estate occupying bugs microbes then basically happens we don’t have that immune response any longer and that’s of course a bad thing the good guys are support we’re beginning to understand and support blood sugar bone density mood clarity energy vitality about every physical function that we have is related to the beneficial microbes that we have so why eat with the seasons well the microbes are dramatically shifting from season to season to season I I am I read this book what’s called the forest unseen maybe you’d have all read it it’s a book about this botanist we took one square meter of earth it was in I think Virginia and he just went there every day and watched it his inch his his square meter inch by inch and checked it out and I guess one day a deer came and ate some of his meter of Earth and and he started talking about deer and he said that of deer eat bark in the winter they have microbes to digest bark in the winter and they have microbes so that just leaves in the summer but if the deer were to actually bark in the summer they would have the microbes to digest the bark and would cause such a level of indigestion it could actually kill the deer and I was like oh you’re kidding me right that blew my mind I wrote a book called the three season diet eating with the seasons back in two thousand that came out so I’ve been about seasonal eating for a very long time but when I read that I was like wait a minute we have no clue that what’s in season or out of seaweed the same food 365 days of the year and no one even knows that a deer would die of eight out of season what does that mean for us we can just me whatever we want whenever we want mean that’s crazy right so that’s when I said okay we’re taking this thing to another level and that’s when I started to put together this whole the idea of like getting everybody to eat with the seasons completely for free we put out these packets you were so generous to offer your recipes I can’t even tell you how generous it is for Emma to put her recipes on she’s not charging us anything she gets it and it’s all about just getting people to change their world and get reconnected and then and then when we start eating in the seasons we get these microbes we eat these plants we get these microbes it changes our microbiome so in the summer we have microbes that keep us cool in the winter we have microbes that help us digest bark or heavy heart of the just things and keep us warm and the spring we have different microbes that keep us from getting congest allergies and things like that that’s how it works and we are completely disconnected from that and we need to reconnect and of course you know cooking is like a huge part of it because that’s how you can avoid processed foods which bugs won’t eat right yeah so it’s all up so it’s all about your microbes you know and we think about it for a second how many things on your counter don’t go bad ever you know like yeah like bread used to go bad like don’t you for hours now I can stay on the counter soft and gooey for like a month and milk in your refrigerator for six weeks and and then she’s even scary to think about what’s in the back of your refrigerators have been in there for who knows how long or in your pantry like the bugs won’t eat it and your ninety percent bug then you should we be eating it cuz yet when you really think about that that it that most the stuff that we it doesn’t really go bad we’ve got out a way for done and that’s not natural really is it no so it’s sort of a like wow really and it’s hard to not eat a lot of those stored

you know grains and then you’re in your cupboard and things that and and things that have been processed but you know we have to start you know you know making a case of how important it is to to spend the time to cook and that’s why I love our relationship because you can teach our our listeners how to do it gracefully easily how to take advantage of their their local farmers markets and see essays and things like that which is going to be great I love hearing that dirt is good for you because the farmers that I get food from are always telling me like you know don’t don’t take the dirt off your carrots just scrub it and go ahead and eat it because all the good microbes are on the outside of the vegetable and it I mean if you get rid of all of that you know if they’re growing in soil that doesn’t have pesticides and contamination then that’s actually better for you and I think there was an article that came out recently the times where they’re actually recommending that having I think it was a Michael Pollan article we’re eating small amounts of dirt was good for you oh but it also makes me think of I don’t know what your thoughts are on fermented food but those feed off of microbes in the air and do I what I’m wondering is to the microbes in the air also change seasonally so for example if we’re making sauerkraut or like an apple cider vinegar or something that feeds off of bacteria in our natural environment does that also help keep our immune system boosted because it’s the microbes that are surrounding us at that time of year we got to remember fermented foods originally were were you know kind of a human invention to help preserve foods for the winter yeah there’s no need to ferment foods in the summer when you have plenty of food generally you can just walk around dig gather things like that but the winner was really hard for our ancestors to survive so they figured out a way to ferment boozing and that was done with a lacto acid fermentation process and and the lactic acid is acid it’s very hot so it heats the body up and so we have to be careful not to do too much of the fermented foods in the summertime particularly because it’s hot out and you’re reading hots you know you know acidic type of food so you have to be careful to do more of it in the winter and less of it in the summer of course we overlay that on top of your body type which is a you know our veda we be sort of body type everybody some people are have winter properties they’re cold all the time some people are hot all the time like summer and if you have a lot of natural heat in your body and you’re in the summertime and you’re eating spicy food and lots of fermented food you could get rashes and skin rashes an inflamed and get angry throw pots and pans and you’re wonder like what’s going on with me well you stacked all this heat in your body and that’s a good reason for us to think about eating what nature is harvesting in that season back to the seasons which is cooling fruits and vegetables so so but in small amounts in in condiments quantities Francis boos are fantastic go to eating drinking a 20 ounce jar of kombucha which is very acidic in the summertime and you’re a hot person that could be a problem but a small amount of that and small amount of reggie couz you know with your meal is a great thing in the winter more important and of course these these are the fermentation process this is a great way to create more good probiotics what’s really interesting that you mentioned is that the the fruits like the carrots they have linked in and the microbes live on the skin and and you when you wash them you get rid of the micro so we don’t want to do that too much if it’s organic you know it’s like I eat just eat it you know I’m not good i might rinse it a little bit but i’m not going to scrub anything if it’s organic and so the same thing happens to us is this this is the microbes live on our skin our respiratory skin our intestinal skin and maybe in our urinary skin a little bit as well but for the most part it’s our skin now here’s an interesting thought our skin in our intestinal tract is still on the outside of our body or see our respiratory tract is still on the outside of our body doesn’t become us until our respiratory skin or on Tesla skin decide that it’s okay for that food or whatever to move into the body hey Zoran right so here’s what we know the bugs live on your skin and the bugs are totally sensitive to the environment there’s all these studies that I’m writing about reason about how the start our bugs connect to the circadian rhythms and if you’re tied to the rhythms of nature the cycles the intestinal bugs get connected to that they send messages to your brain that makes think you sleep you at the right time tired at the right I’m hungry thing right now that’s how it all works and also that’s those bugs on the skin are super sub sensitive to stress around what I found one study and I can even believe this found one study this show that if a squirrel was basically sitting there and it was going to be eaten by a fox that when the squirrel would get worried it knew it was going to get

eaten that it would create such a level of fear that it would penetrate the earth and the microbes in the ground under the feet of the squirrel would dramatically change from that fear Wow right so that’s those are the same bugs that you eat we eat the plant that become our microbiome and we know for a fact that when you are stressed out you’re good bugs go south and your bad bugs play like crazy so you’re all of a sudden were like wow our circadian rhythms are connected to these cycles of nature our emotions impact our ability to digest and create a good healthy microbiome all of a sudden subtle stuff is becoming the most powerful stuff it’s really kind of interesting that’s fascinating well one of the I mean so actually one of our readers asked they were reading one of the recipes that we did for the three season diet challenge and they asked well isn’t this you know if you’re eating according to our Vedic principles don’t you want to eat and you know in tune of your dosha like that I repeated and so how does you know eating with the seasons and a three-season diet fit in with that I mean it sounds like the focus is more on eating seasonally and really capturing what nature has to offer in the spring fall summer and then you know fall goes into winter as opposed to really focus on not focusing on your gosha is that true it’s true and what happens is in nature we all are connected to the cycles of nature you know there’s you know different harvest in the spring in the summer and the fall and we all are connected that and then what you do is you overlay on top of the seasons your individual Constitution your individual nature which has a lot to do with in a way our ethnicity you know so you overlay your unique individual differences it might be an ethnic thing might be just a genetic thing you know if you have a lot of fire and heat in your summer in your body type app it up body type then you know that summer is your time of the year to really eat the cooling foods and not beat barbecues and spicy foods and heavy foods and because it’ll overheat you and create more problems so so that’s how it works everybody changes with the season and that actually is the original ayurvedic application in the West what’s happened is because the whole body type questionnaire was such a cool juicy thing great for sidebars and magazines and then everybody started saying all about that so I do bout to this about to that vowed to this vivacity about the food bought to everything and the reality is that’s an oversimplification of it the reality is we connect the nature first Ayurveda is a study of nature it’s about connecting to nature and then from there from there we then say oh I’m super cold all the time so winter is a cold time of the year and nature in the winter carving soups and stews and squirrels eat nuts cease to insulate and warm us up so that’s the time I gotta really be you know focus on that type of a diet maybe even start that warm in winter diet early and maybe finish it a little bit late like here we are now in March so maybe a lot of people with more vatta they want to continue eating winter right through March and into April for people who are really hot and fiery they’re like done they’re already sweating for this 40 degrees out you know I mean so individually we would make this transition based on what nature is doing and also what our nature is doing yeah that make sense yeah it does and also sounds like you know there’s this kind of physical well-being that we have from eating seasonally but also it brings us into rhythm with the place that we’re living in and those seasons specifically and also the people around us I mean growing up you know we ate out of my mom is a huge gardener total green thumb and we ate out of her garden all the time and dinner time was the most important meal and it was very reflective of what was coming out of the garden and representative of our culture which is italian and british and sort of the nature of everyone in the family so it ties you not only to yourself by eating that way but to the people around you and the land that you’re living on so give me an example of what a what a winter meal would have been like you know in the fresh household yeah winter will frisch’s my my that means fresh and German so I love it well figment up in the Kerwin household it would have been in the winter probably a big like minestrone soup with vegetables that were frozen from the garden and probably some like some pasta or beans probably in the soup lots of spices like cinnamon cayenne cumin coriander usually toasted and ground garlic fresh or will dried herbs my mom hangs like bundles of herbs all up in the kitchen um onion carrot celeriac you know hat like root vegetables so a hodgepodge of root

vegetables and maybe some protein in there too a little bit of chicken or beef and then big crusty loaf to dunk in and my mom always puts the parmesan rinds in the soup so that add some flavor and usually grading a little bit of parmesan and a drizzle of olive oil on top hmm you know I did this thing last year on cheese and we found one study that showed that that that I think it was as much as this is crazy right but eighty percent of the microbes in the cheese come from the hands of the cheese maker well in it and so much of that is on the rind and so when you throw those rinds in the soup you’re you’re just exploding it with whoever the cheese maker was better hope he was happy oh my god I’m so glad I know some of my cheese maker yeah right well that’s not that’s such an Ayurvedic concept to was just you know make sure that whoever cooked the food and whoever grew the food and carried it to the market they were all you know being you know paid for paid you know properly and cared for and everybody was happy and it was there was a certain level of energy in the food that is sort of blissful that sounds completely crazy but we have science now to prove the fact that if you’re like throwing the food down and yelling screaming at your partner while you’re doing it those bugs freak out there’s one study they said they took a container of yogurt they put it on a counter and they yelled the scream and the bugs in the yogurt container work dramatically shifted by the stress so so it’s a whole different way of looking at our world our digestion our microbiome which makes our body healthy or not healthy there’s going on you know our emotions and how we relate to our food sit down relax take time cook it in a in a beautiful joyful way as you do these are the things that I hope our readers or listeners will really learn from you how hopefully it’s easy to cook and yeah and and and start to get their fingers back into the kitchen and and put their love back into that food because it is now not some weird thing energy your food yeah it’s a science now okay you have got to send me these studies because I twice now I’ve given guest lectures at different universities and I’ve said you know talk about different strategies for seasonal eating and how to source food and and I’ve said and you know when you know the person who’s growing your food or making your bread there’s just this like feel good factor and you’re healthier and you feel a little better and is this love that’s put into it and and both times the professor’s have said like oh I don’t mean like you can’t really make that kind of statement to a college class because like where is the evidence so I love hearing that there’s evidence and if it definitely I mean in the in the fresh household here in Ithaca almost everything on our table I can name who it came from and I live in a place where we are so blessed with farming and food makers but it just changes the reality of how you feel when you eat and the quality of the food it’s just you know it’s like your best friend showing up with a plate of brownies except every night when you’re getting your vegetables that way Wow so that is ideal and you you know I think everybody can learn from you how to kind of replicate that in their own world because it’s probably not i think is a pretty special place i know but yeah those studies i mean i right about that on my blog every unit three times a week i’m constantly writing about that there’s a whole section on microbiome and my blog and a whole section you can everybody can go a and read them some of these you know the relationship to the microbes and stress I’ve written about but um that’s like my passion is proven the ancient wisdom with modern yes and that’s what I rebate it was they were all about relaxing being what’s called sattvic and loving and caring and now we know that that makes his huge impact on your microbiome which is the most of us so so yeah I’ll send you some stuff but definitely the new stuff just keeps coming as I get it I write blogs about it because I just like if I don’t you I cried about it right away I forget it right yeah so I I luck it in as soon as I find those studies all right well let’s make a mental note to insert a little link at the bottom right here the go straight your blog so all right so let’s get down to the nitty gritty um let’s see so one of my first questions when I picked up a copy of your book was why three seasons yeah well it’s a great question there’s there are obviously four seasons we all know but there are three major growing seasons there’s a spring growing season of summer growing season and there’s a of summer sort of growing season and harvest which we then eat no the root vegetables that can last and store the nuts and sees it can last or the grains that can last answer those are end of summer foods then we have the summer harvest which is all the fruits and vegetables and we have the spring harvest the the root vegetables the burdock root and the sprouts and microgreens and in the early spring greens those are all in spring so we have three distinct growing seasons one season always takes a rest nature needs a rest to everybody needs a vacation nature takes a rest and it’s dormant at

that time so when we really interact with nature we’re acting we’re interacting for the most part with three major growing seasons and that’s what we call it the three season dive and they happen to relate to the three basic principles in nature in Ayurveda which are winter or vata pitta or summer or coughlin spring those are the three sort of governing principles of nature winter cold and dry and it controls your nervous system makes people think really fast or forget really fast Pizza being firing competitive and driven and and and makes it will reheat but also a streaky true digestion strong and kapha is that easygoing mellow sort of spring quality which is earthy and more watery and that creates calm but also some congestion as well so those are the three principles and they appear in the three times of year we interact with nature taking the foods out of the ground so it’s a beautiful logical understanding of how we connect up with nature and we do that are-are-are you know antenna the conduit between us and nature is our microbes and they will change dramatically with the seasons and that’s why we’re having this discussion about seasonal eating so what are some of the can you explain what nature’s harvest and the spring is trying to accomplish in terms of microbes and well in the springtime it’s a you know think about deer for a little bit you’re in the winter after winter in their rounds ground against us off and they’re going to dig up the root vegetables the root vegetables like burdock root dandelion root or young grape goldenseal turmeric ginger they’re going to dig up these rhizomes which are surface roots and there anna and they’re going to eat them and those rhizomes are very bitter and they’re going to scrub and they’re going to clean all the yuck and the mucus and all the heavy congestion from winter all the holiday food off the intestinal villi so the fin you know a hundred years ago everybody in America drank dandelion root tea or burdock root tea and they would throw it when they could in the winter throw in their soups and stews and and as we transition now from winter into spring that’s what sustained us because there was nothing coming out of the ground yet it was those bitter roots that get really kept us going and then the microgreens come out of the ground and the sprouts which are sometimes you know 20 to 30 to four hundred times more potent so as nature start trying to get some food for us nature says okay I know you’ve been starving all your winter flu is gone we’re going to give you some sprouts that just so happen to have 400 times the nutritional value so I know you’re starving so we’re going to help you out here a little bit give you some super food here real early on and then the plants grow up and we have a more of a much more abundant food later on and that and those micro greens are loaded with chlorophyll and they fertilize the villi with good bacteria and that’s how we restart our microbiome every season it’s nature’s new every spring is nature’s new year so we restart we have a chance this spring to restart the whole thing if we do it properly and then the last kind of Springs puzzle is the the and this is interesting because I think berries are only harvested in the in the fall but we hybridize so much of our food should be growing when we want them to be grown but originally some of those berries were in the spring as well and those are very bitter berries where our normal lymph movers have lots of anthracite ins and polyphenols that flushed your lymphatic system and around your intestinal tract like that around it is your lymphatic system which controls your entire immune system drains your cells supports your any hypersensitivity reactions that limp is such an important part and the berries and the cherries of spring flush the lymph so nature in the spring said we’re going to we’re going to clean the delay with the roots we’re going to fertilize it with the greens then we’re going to flush the lymph with the berries and now we’re set for summer so that’s that’s the home that’s nature springtime play and so now I’m curious how you would then say okay that’s the plan how are we going to make that happen with like a CSA or or a farmers market what would you do that’s a great question so spring is one of those tricky times of year because it’s when you know the csa’s are dried up from the summer and some places but very few have winter CSAs and those are dried up and so it’s really the spring is really about making friends of your grocery store manager and learning how to figure out what foods in the produce section are to fit into this spring diet that you’re talking about so bitter greens like arugula microgreens burdock root is great dandelion leaves a lot of grocery stores don’t carry this stuff so I mean seriously the produce manager can be your friend like he’s usually someone who’s out on the floor but they buy food based on what customers want so if you say hey hey like you’ve Dan one route I don’t see it you could say no but we’ll get this in next week for you and trying to get a sense of what is coming in seasonally

because they also order based on seasonal produce lists so that’s one way um also I wanted to add before just when we were talking about like what you know Organic versus non-organic foods and what is technically considered clean or dirty and what you can just eat without peeling there’s a great list online by the Environmental Working Group and they actually list all they’re all all produce by like the dirtiest and the cleanest so it’s a great shopping guide if you want to be really careful about what you’re picking up at the store so um so spring make friends with your grocery store manager try to find a spring with csa if you can they’re not you know they’re starting to come um they’re starting to be more available but it’s still really difficult in a lot of parts of the country to grow in the spring at least the northern hemisphere and i happen to be there in the south there should definitely bring these spring CSA’s that you can tap into and even farmers markets when they get started early hit them up because they’ll have things like Jerusalem artichokes and burdock root and and spring microgreens and then also the you couldn’t out your own beans at home and that’s something that we always you do that a little bit throughout the winter but we really try to ramp that up in the summer and it kind of taps in with this feeling of just sprouting out in the springtime and capturing those that energy that comes that you’re just describing with that one you know a vegetable or see wants to sprout and really put forth its roots so those would be my top recommendations and I’m totally interested in hearing other thoughts that you have as well well one thing like you said about sprouting your beans which is great because in the winter you want more acidic foods because they’re warmer and the more acidic of food the more it penetrates and stores like nuts and seeds store I always think of acid foods is terrible and bad for you but they’re actually not there a part of nature the brown boos are for winter to store and penetrate and rebuild the nervous system with proteins and fats so a bean for example in the winter would be very acidic but then when spring comes the rules change we want to start going to alkalize the body to flush the lymphatic system to help the body naturally detoxify so you take that same beam which is acidic in the winter and you sprout up in the spring and now is it now it’s extremely alkaline for us not to mention all the super nutrients we get from that it’s so it’s just beautiful understanding and that’s sort of very natural what would happen is that the animals would eat the sprouts as soon as they sprouted they were going to gobble them up or we were going to pick them because they were so juicy and so nutritious for us so that’s an important thing plus also you know what I revaita did which i think is really need is they said okay we’re going to take foods from around the world and we’re going to classify them into the qualities that are required in the spring and the summer in the winter so in the wintertime when it’s cold outside you can’t find any avocados but they are heavy and will be eighty-five percent fat so you can import them from Florida or California and have them in your winter died even though they’re not local so it gives us a little bit of a wider range of foods that we can day so we’re not only eating local which can be a little austere for folk so it gives a little bit wider berth but still allowing us to have the benefits like apples for example even though we know apples are harvested in the fall kind of thing they obviously have properties that actually make them quite good in the springtime as well so so that’s kind of what’s nice about the Ayurvedic they classify these foods so it allows us to have a little bit of that luxury of eating some foods that might be not quite in season we’re not quite geographically local but they actually are available for us ideally the main emphasis should be seasonal the very basic and because that’s where we get our microbes but there’s two things happening one is the microbe thing and the other things happening is the quality thing nuts the seeds and stats are important in the wintertime alkaline foods and cleansing foods are important in the springtime so we want to get those biochemical factors plus the local stuff gets us the local microbe factor so there’s ten of two things probably a lot more than two things actually going on but that’s all I know well that’s I mean it’s great to hear that the focus is seasonal eating and yes your natural Constitution but not as much of an emphasis on dosha first its season first and then that you can incorporate these other foods from different places because I do think you know when people start to think about eating healthier how to change your diet they often get confused or feel like there’s too much to take on but it’s actually a pretty easy approach it’s saying there’s these categories within that you can make you know whatever you want there’s a few guidelines to follow but it doesn’t have to be super nit picky it’s sort of getting in tune with this natural rhythm and um I think you know with the local more thing it can be very austere and sort of put people off and like I have to give up chocolate Lee never giving up chocolate so just being aware of the quality where the food’s coming from and

how you’re incorporating it is is key so so feeding into off of spring we’re sort of cleansing and getting rid of that heat then what does summer bring us what does that do for about is well after you you know clean and get the body prepared for summer summer is warmer and it’s again another alkaline season because the alkaline keeps the body flushing and therefore allows us to stay cool one of the most important parts of why we’re here and the and earth all’s aren’t is because we had the ability to dissipate heat better than our kind of Ice Age Northern European ancestors as a result we were in our persistence hunting in Africa for an extra couple hundred thousand years before we left Africa and we came we could outrun them and the Ice Age was ending so it was like perfect time for us to thrive and we did and so we have all these things that happen to us to help dissipate heat and one of them is that nature’s growing food and heating it up and cooking it on the vine as opposed to in our stomach in the winter we have a better digestion to that just meats and wheat and corn and remember not corn corn as a whole special thing but but you know grains and things like that but we have all this extra digestive fire so we have heat the body up in the winter we want that but in the summertime we want to move the body down we want to get overheated so all the cooling fruits and vegetables are there to keep us cool down now if you don’t get rid of the yucky extra mucus see stuff in the spring the summer will bake that mucoid material onto your intestinal tract major intestinal tract more compromised more irritated more dried out and at the end of the summer we have this thing called thermal accumulation where it gets hotter and hotter and hotter and hotter and the leaves turn red that leaves fall off the trees and so basically it’s a it’s a kind of get rid of the heat the leaves dry out it’s a it’s a kind of response to excess heat we that heat will rise inside of us it’ll cause us to dry out at the end of the summer our sinuses begin to dry out when they dry out the mucous membranes become irritated by the pollens which are surging and then we have allergies and sinus problems and things like that and then so we want to eat so nature said okay we got that figured out we’re going to do is going to give you the supercooling foods at the end of summer like pomegranates supercooling apples supercooling watermelons supercooling to really help cool the body down and apples for example of you I mean you know in ithaca new york everybody they have like Oktoberfest and everybody eats apple pie and drinks apple juice and applesauce and apple everything for an in october right everybody walks around with loose bowel movements during my time because when you prior beta we know that to get heat out of your body you create / gation like a baby gets a fever they get in diarrhea that helps get the heat out that’s why it happens so nature said I’m give you all these purgative foods at the end of the summer to flush the heat out of your system so you don’t go into the winter you know hot and dry and summer is cold and dry so nature said I’m going to get rid of the the heat with winter which is cold but the dryness accumulates and that makes our intestines dry our skin dry or sinuses dry and that’s where all the bugs live and that’s where immunity lies and when that gets dried out in compromise so does our immunity and that’s why we get sick and cold and flu season starts to happen yes because we didn’t follow the rules that nature was prescribing so interesting I love the concept of cooking on the vine and over the past couple summers I’ve done classes called cooking out of the CSA box and a lot of the recipes that we make have no cooking at all like we make um you know pappardelle pasta which is basically shaved summer squash with tomato and basil and a little bit of olive oil and garlic so it’s and it’s kind of an imitation pasta and it’s just using all this fresh abundance that we have without turning on the stove top and creating lots of heat I mean both in the kitchen in the air around you and you’re already hot outside but also in the food which is just totally ready to eat off the vine I think that I found people didn’t realize that the digestive fire is lower in the summer to help us not get overheated and the foods are easier to digest you know in the summertime and we ate more of those foods we would you know but most of us are eating you know ice cream and burgers and fries and BBQ everything which is you know a little bit that’s fine but if the emphasis is on the cooling foods you know what would that do to our you would support the health of our microbiome how would that do is we transition into winter how would how would that work and I’m curious to know like like like how would you then recommend someone you know in terms of summer foods like you know from the CSA how we do have one not cooking them but what else would you suggest for folks to do in that regard to stay connected to the summer yeah I mean

lot of salads so one of the great things about the summer is that it’s it’s easy to throw something together quickly and um salads you can you know range beyond just greens you can cook like some grains for example rice or lentils and I don’t know you think about that in terms of summer food but I like to mix that with cucumbers tomatoes whatever is coming in off of off of the vine but also quickly cooking foods so not really spending a lot of time cooking something to death and for example like squash blossoms are a great example of that because they’re these flowers that come off of summer squash vine they’re beautiful they’re wide open in the morning so you want to get them early the farmers market or if you garden or have a friend who does pick them off their bine and you can just stuff it with a little bit of goat cheese um you could chop some tomatoes whatever really whatever you have step it up and then you just throw it on a skillet with a little bit of ghee for a little bit of time just so that it wilts and then you eat it it’s it just doesn’t require a lot of cooking um yeah what was it I was we were in Europe last year we were doing this research on farmers and we were in the weary Outbacks Gillian getting cheese and from these local farmers and the the wildflowers blew my mind and I was like there were so many of them everywhere I was like there’s no way and then we went to these restaurants and they were and every dish had flowers all over them we were eating flowers for breakfast lunch and supper so I’m just curious what enough cops to their summer can you tell us to share with us anything about flowers and what are edible and what are not edible and what are safe to eat is there any road map there and do you know about any of the benefits of flowers yeah well so there’s a lot of flowers that we can eat and I absolutely love eating flowers I think it’s on the most beautiful things that you can put on your plate and a lot of them are growing around us all the time so for example marigolds are edible the pedals and they’re also there insect repelling so it’s a great natural way of growing food and also keeping pests off of your food without spraying it with chemicals if you eat those they keep him off of you too I don’t think so music no I think that’s gonna you do I don’t think that I think that they kind of pull in whatever whatever they have on them I mean nasturtiums which are really spicy almost like a radish are just so delicious and they’re really easy to grow and I would imagine that they have um like they probably help with the digestive system a little bit because they have that spicy um spicy but cooling quality of a radish and I know that radish at least in Latin America and live there for four years and they always serve it as a garnish when it’s in season with a little bit of lemon juice and toss with cilantro and parsley and it’s thought to be a really good way to sort of cut fat and also a digestion um other flowers that you can eat daylilies you know those orange flowers that grown a lot of people’s gardens and and i will say actual preface this by saying that if you’re eating anything wild you should be one hundred percent sure about it you should find a mentor first or a guidebook and not just go out and eat peoples flowers from their backyard because i said that they’re good um what else calendula petals are great roe whose I make rose like rosebud tea all the time lavender so there’s a lot of flowers out there and I’m actually not sure what you know some of the scientific properties are but I know that when they’re in season and you pair them with another flavor ingredient that’s also in season it just really heightens quality of the dish and makes it that much pretty well get ready cuz we’re gonna do in come summer we’re gonna talk a lot about flowers and edible flowers as well as part of our seasonal eating cleary so I’m gonna dig up all the research on it and then you’re gonna make recipes for it and we’re gonna rock perfect perfect that’s gonna be awesome good definitely good yeah so alright so spring and summer we got down so winter what is nature trying to accomplish there we all know squirrels eat nuts and seeds in the winter and winter is cold and dry so nature says okay I’m gonna help you out here I giving you a lot of warmer foods that have been cooked all summer long and become more more dense right is it takes a long time to create a dense food that’s not going to rot or break down and last you through the winter that’s what nature’s trying to do right like a squash or pumpkin yeah or nuts or seeds or even the grain even the grains and even though they’re small they’re very hard so though laughs for us so so nuts and seeds basically a higher protein higher fat diet as we talked about it’s the acid time of the year you know we’ve always heard that we should eat two-thirds of our diet alkaline one-third acid well if you actually did it only by nature you would have you know spring and summer alkaline and winter would be acid and that would be

one-third of the harvest is mostly acid and two-third spring and summer is mostly alkaline so instead of getting you know our our our da every single day of the year the certain amount of protein and fats and carbohydrates and certain amount of acid an altitude every day nature did it in an annual cycle not a daily cycle it’s impossible to do in a daily cycle so we’re looking at trying to make big or shifts in our diet as opposed to daily shifts in our diet you do you mean so emphasizing more protein and more canopy if you’re not a vegetarian then eat more meat and more protein and if you’re vegetarian you got to really find those protein sources in the wintertime find that good fat in the winter time to help insulate yourself and thank God cholesterol has been taken off the nutrient concern list which has been on for 60 years and that means that when that officially happens sometime this month the FDA is going to put out a report taking it off the nutrient concern unless that means cholesterol is not going to be like zero cholesterol on your foods they’re going to change the school lunch menus everything on in our world about fat is going to change because that’s like an off the nutrient concern list so good fats are going to be back for us and we’ll see if they get it right this time but yeah he’ll be back and so that’s the plan and the winner is to insulate and store those proteins and fats and and that is an interesting season for us to feed in and eat from so I’m curious you know how would you then guide someone to get to get that kind of you know biochemical input seasonally in the winter yeah so in the winter it’s all about building off of what you had from the summer right and so are from fall really from there’s this just really unique time of year and usually it’s around October where you have tomatoes and pumpkins and salad greens and kale like this it’s kind of the gamut of what the summer offered into the fall and um one of the I I’ll just touch quickly on good ways to source in the summer again it’s going back to farmers markets CSAs there’s some really great websites for picking your own food as well pick your own org so you can go you know to berry farms and orchards and load up local harvest org is also the best database for finding all of these different places in your neighborhood and again don’t underestimate your grocery store especially as more and more people are starting to become aware of eating seasonally and really trying to stock up for it’s like based on what’s available locally as well but um in the winter we touch on preservation a little bit but the focus there is to start to put up your food so making a lot of preserves and ferments is something that I do and you know that includes I mean if I tilt my screen you can see I have several jars up on the top of my cabinets up there um we put up applesauce with cinnamon and tomato sauce with lots of spices we usually have a big bowl of a fall squash butternut squash carnival squash pumpkins on our kitchen table potatoes root vegetables like beets and carrots all that stuff keeps really well in the refrigerator just in the bottom drawer so stocking up on those foods that that last longer um but really making sure that your pantry is power like have things you know in the freezer I usually buy as much kale and chard as I can from farmers markets or my csa at the end of the fall and then I’ll freeze it and an easy way to freeze it is you can blanch the greens which is just dunking but let’s go with kale for example you just dunk it in a big pot of boiling water squeeze out the water and then roll the greens into a burrito and plastic wrap and stick it in the freezer and then you have that during the winter to add two soups or cooking something that’s a little bit harder um it’s also usually when we get a meet si si so we will often slit an animal with like several other families so you can buy into like a pig or a cow and get a certain amount of cuts of meat and put it in the freezer and then you can sort of whittle away at that you know as you want over the winter um so that’s those are some of my strategies there’s lots of them really into quick pickles if you’re you know lacto fermented pickles by doing it naturally on the calendar can be scary if you’re just getting into fermentation so there’s I’ve quick pickle recipes on my blog for just making them and then putting them in the refrigerator to ferment we do that beats all sorts of different vegetables Wow so it doesn’t just make everybody just want to move in and have a meal and in person right there we’re seeing in the background so like I want you to cook me a meal and actually it makes me think you know that Emma does do that actually

she has a incredible program that she has where she has these these tents where people can come and sleep in these tents and live in these tents and and she feeds them with her organic locally grown foods that are just so incredibly good for you to imagine living you know in a tent connected to the rhythms of nature going to bed with the Sun up with the Sun and getting fed with foods that are completely locally grown getting all those good microbes getting foods that are that are cooked from Emma in a way that is so so much love and so much care into all those foods so I just think you know that is such a brilliant idea in my mind for so many reasons other than just going camping and having good food it’s you know going in this beautiful tent living in nature connecting with your rhythms reconnecting your cycles of nature there’s a study that showed that that humans have what’s called gene noise which means that our genes have gotten so stressed out so disconnected from the cycles of nature that are literally our own genes cannot hear their circadian rhythms so I was like what are you kidding me so what better way to reconnect your jeans with their circadian rhythms then actually to live close to the earth whether you know connected to the rhythms and the circadian rhythms eat foods that come from that local ground and then and then support and reset yourself and that’s what Emma does with her her camps and I want you to her firelight camps are called and please Emma tell us a little bit about that because it’s just so I just think is such a brilliant idea I love love learning about that and that was getting people back to nature and closer to nature was the motivation behind starting fire light camps and it’s a glamorous camping hotel so that my husband and I own and it’s there basically these beautiful canvas safari tents built on platforms right in the woods our first location is in ithaca new york and we’re on the trail head of a big state park so you can walk out of your tent and walk right down to all these beautiful waterfalls and lakes and you’re you know kind of in this place where you’re not sacrificing comforts and modern amenities you have a real bed with a real comforter and real bathroom with flushing toilet but you’re sleeping under canvas and you can hear the birds and when you walk up to the lobby it’s also Big Ten and there’s campfires going all the time so one of our you know our favorite things is to just at sundown sparked the fire we have a wine hour with all Finger Lakes wines and just sit around the fire and experience this quintessential campfire moment where people who don’t know each other take a moment to pause and connect and tell stories and um I think in like the first 60 nights that we opened we saw one person on their computer and it was a sixteen-year-old boy playing video games but otherwise people didn’t even think of getting on their phone like it was you know felt sacrilegious to do that in this beautiful setting so that’s far like camps is about and then on the food side everyone who stays air wakes up to a complimentary breakfast and the breakfast is meant to be like a real taste of the place you’re staying in this beautiful spread of artisanal breads and preserves and granola and seasonal fruit and different savory and sweet pastries um some of the stuff I make but a lot of it I kind of carry from different producers in our region and then we add in some other food events a lot of cooking over fire so can’t fire food really coming back to those primitive roots and if you want to really dive into the forest you can go to wild edible hike and see what it’s like to eat out of the woods beyond your 10 so that’s what we’re doing a fire like camp so we love that becomes day wow that’s incredible and I you know I think that you know the more people realize how important is to reconnect with those rhythms the more these camps are going to become a requirement for people to get connected you know local food connects with the rhythms and just camping in general is good but then we all going you get you know Velveeta cheese from the local place before you go Kevin they don’t sell anything good you know and that’s sort of always the bummer right you have to pack in so it’s just hard to I find camping to get good food like not like what you’re talking about this is like a dream come true it actually be able to really eat local food get those good bugs hey you feel really good and then or speak you know you know not worried about snakes there’s no snakes they can get through those tents right maybe just now not do the dance definitely now maybe like ants trails nothing that’s okay I destroy snakes crawling up yeah snake phobia ha yeah what are you can even yeah yeah these spiders and snakes you know I want to make sure that they’re not in my bed but if that’s a good as long as we have a snake free environment yeah great we’re good then yeah its sting free but not some more free and you can feel good

about this amorous do we make that make all the graham crackers from scratch with flower that’s grown right here and marshmallows with different you know herbs and seasonal flavors so you can have a lemon custard marshmallow and rosemary graham cracker wow wow that’s good so all right my husband I have been obsessed with this show called Game of Thrones that you may have heard of and the motto that they keep saying it is winter is coming and all I can think of a spring is coming that’s been 40 degrees here and sunny everything’s melting and this is usually the time of year that I like to do a cleanse and I would love to hear about the Colorado cleanse which is this incredible package that you’ve created over 14 days to really kick our system back into gear and get us ready for the summer well you know you know in nature as we talked about nature is making you know every effort in the world to get us those bitter roots to clean the villi and greens to fertilize and the lymphatic cleansing and and over time because we haven’t done that not only is our ability to support microbiology been compromised but in a very direct way that causes a lot of kind of dialing down of our digestive strength so then we eat foods and we’re exposed to toxins amine even miracle rogue has become so talks that even eating organic vegetables you’re still getting mercury from the coal mine blows that you can’t wash off so we still have to eat mercury and we but if you’re healthy and you have a good digestive system you can process and detoxify that so most people think we can just avoid mercury all together we can but if you don’t digest well you don’t digest wheat and dairy well or hard to digest who’s well and you notice your digestion not as strong as it once was then you want to say boy before you just go and cleanse out the body you want to make sure that there’s a reason why the body put the toxins and your that in the first place and that’s because it didn’t know what to do with them so first what we do is we reset digestive functions so you become a better digester then we reset your ability to detoxify well so then we go in there and chelate the impurities out of the fat cells and then flush them out of your system and we leave you in a place where you’re able to digest heart of the Dead just who’s better we leap into place we’re not craving a whole bunch of stuff you know as you once did and we also leave you in a way where you can die detoxify on your own better and of course along the way people lose you know generally on average seven to 17 pounds they feel better they don’t crave stuff when they leave there’s lots of incredible benefits from the point of view of actually resetting you know digestive detox function and then detail explained and the springtime is just a fantastic time to do it and we do with this Colorado cleanse as a group twice a year and you can do it anytime you want as part of our claims that’s completely fine but twice here we do it as a group we have like sometimes five to eight hundred people doing it together we have we have online forums where you can communicate with other cleansers there’s there’s emails you get every morning there’s lectures by me a question and answer sessions by me there’s all kinds of support to guide you through this process which were to hold your hand through the process and and that’s what the car well cleanse is about and like I said you can do whatever you want but twice here we do it as this kind of group thing but it’s a great way in there in the spring or the fall to actually really get the body to reset our digestive strengthen as we get older you know our digestive strengths is sort of wanting to dial down and and I don’t think that’s necessary or required that as we get older we have to digest less eat you know a more restricted diet I think we can digest well like an eighteen-year-old well into our 50s and 60s and 70s and and that requires a little reconnecting to nature and that’s what these days rest of these recipes and that we give you during the cleanse and the herbs we give you during the cleanse are all about dialing up our digestive and detoxifying ability that’s great so when’s the next group plans the next room con starts in April is the second and third week in April okay or third and fourth week in April so that’s coming up really soon and then right now as we add to that comes up in April so that’s something that people can tune into and and and check out now is probably a good time to check out the clans that people are thinking about doing it you know getting the ebook reading up and kind of getting there at and devotion for April right right we said we have a little kit that concludes the book and ten days seven days of food comes with the kid all the herbs you need it’s actually a really really good deal and how to actually you know teaches you how to guide yourself through the cleanse and yeah this is the time to start thinking about and most of us come springtime or are sort of thinking about you know getting ready for for her summer getting ready to just feeling that the desire to eat less heavy food and start making that transition so between the glass and re with the seasons challenge we’re going to get people back on track that’s great i have to make sure i’m not at some food festival because it sounds like something gonna be great for me in

april and how awesome to do it in solidarity with a lot of other people and really feel that support and if people can’t do in april you can always do it on your own whenever you want because we give you all kinds of information how to do that so it but just always think about how you can do something in the spring to to prepare in a major way for because this is nature’s new year it’s a great time to make make that happen great well there’s a group here another guy that does we do cleanses together so I’m really excited to share this with them and maybe this will be the next one that we focus on Oh that’d be great everyone yeah good awesome romo is such a pleasure to talk to you today yes thank you for all your wisdom and all your recipes and everything that you’re doing for everyone and keeping us all connected to the seasons and I look forward to doing this again soon me too thank you for your wisdom and just this amazing partnership and definitely let’s got some flour recipes on the menu this summer yeah absolutely okay thank you I have a great day bye take care hi everyone i hope you enjoyed our podcast on how to reconnect and eat with the seasons hope you all make sure you sign up for our eat with the seasons challenge that’s completely free also want to let you know that our colorado cleanse group cleanse starts in the second and third week in april and registration is open until the end of March and we’re offering all listeners a 15-percent discount so if you want to learn more about the clock now just go to live spocom that’s our website and click on the Colorado cleanse link and that will give you all kinds of information and videos about the clans that if you like it you want to join us for our group cleanse this spring then use the ticket the 15-percent discount use the coupon code Emma cleanse and that will get you the discount at checkout we’re also giving everybody who listened a free ebook on blood sugar is called the blood sugar secrets to health and longevity this is an amazing thing our epidemic in our culture is blood sugar issues and this is a 50 page color ebook that gives you step-by-step all the research about how to reconnect with nature but also how to reach your blood sugar levels so we can kind of you know navigate around this crazy blood sugar epidemic so all the latest studies and latest information about how to keep your blood sugar stable as opposed to riding the splitter away that seems to be taking a lot of us out so check out that’s a free gift for everyone and you can get that through our website at life spocom as well thanks for listening I hope you enjoyed the preseason diet challenge possibly the clams and definitely check out that D book