Well.org’s Origins Film

Tomorrow at midnight (Saturday Nov. 22, 2014), is the last day to enjoy the free screening of the movie “Origins.”  It’s a movie that Pedram Shojai, OMD, produced and directed along with South African-based filmmaker, Mark van Wijk.

The film takes us from our current state – way off track as a human species – and back to our “origins.”  It shows us how it’s not too late to take back our health and work together with the organism we call Earth.  It does go into some explanation of lots of stuff that have gone wrong, but it also shows what we can do to reclaim the health and vitality that is our birthright.

I would highly encourage you to watch this movie and send it to those you love, as well.  Remember, it’s only free for another day or so (sorry I didn’t get this to you sooner!).  But even after the free viewing, you can buy the DVD – what a great holiday gift idea!

OK, maybe not everyone would be as excited about getting a gift like that for the holidays.  But it would show that you care enough to try to ignite them into action for their health, right?

If you watch it tonight or tomorrow, leave some comments and let me know what you thought!

The Ultimate Detox Salad

Ultimate detox salad

By Nancy Smorch

Now that we are in Florida, there is a vegetable stand that I love to go to – Fernando’s.  It’s about a 20-25 minute drive (it seems like everything is about a 20-25 minute drive down here in horse country), and I usually end up going there at least once a week.  He has amazing kale, zucchini, eggplant, onions, sprouts, tomatoes, lettuces and a number of other delicious fresh veggies.  I’m never at a loss for ingredients for salads down here, but I wanted to make a salad that was a little more creative and something that had a supercharged health kick to it.  So I went to Eat to Beat, to peruse their recipes.

This is the salad I decided to go with – The Ultimate Detox Salad.  It is so refreshing and has some great greens (kale and broccoli) as well as some nuts (I add hazelnuts and cashews instead of the recommended walnuts) and other veggies (carrots, red pepper, cabbage).  But the kicker is the dressing – lemon juice with olive oil (I use olive oil rather than grape seed oil) and grated fresh ginger are the key ingredients.  The dressing really brings the salad to life.

I made if for the first time when my mother-in-law was visiting and she loved it, and so did I.  The girls were, in all honesty, a little less excited than I was – they’re not really big fans of salads.  But Mike and I felt it left us feeling pretty energized and alive.  I even made it the other day for Mike to take to a friend that was going through some health challenges – food is medicine, right?

If you’re looking for something healthy to bring to the next family gathering or dinner at a friend’s, give this recipe a try – it just may help bring your family and friends over from “the dark side!”

Spike Your Drink With Essential Oils

Essential oils

By Nancy Smorch, Foodie Bitch

Recently I was re-introduced to the idea of adding a couple of drops of essential oils to my drinks.  I used to add a couple of drops of lemon essential oil to my jasmine tea for an amazing morning “brew,” but took a break from that combination and never gave too much thought to another fusion.  Until recently, that is.

Last week, an Oriental Medicine and BodyTalk practitioner I see here in Ocala, Florida, tested me for which essential oils would help get my body back into balance.  Interestingly, what came up was one of my absolute favorite oils, Frankincense, along with Fennel.  She had recommended 1 drop each in a large bottle of good quality water, and to just sip on it throughout the day.  I was so excited to try it that I stopped by the store on the way home to get a big bottle of Fiji water so I could easily add the drops and carry it around with me wherever I go.

As soon as I got home, I put the drops into the water and right away started drinking it.  It was really quite good!  Actually, earlier in the week I had pulled my fennel essential oil out and put a drop in my hand and then dipped some fresh lettuce into it and ate it.  To me, it tasted so good – it’s almost a licorice taste.  I’ve done that before, but never thought to put it into water.  I’ve been doing it ever since, at least once a day, sometimes twice.

For those of you not too familiar with essential oils, Frankincense is my go-to oil.  It used to be lavender (and I still use quite a bit of lavender because it helps with so many things), but now Frankincense has gone to the forefront.  I cannot tell you how much I love this oil.  Seriously, I would be in heaven if I could go into a special room designed with a special ventilation system which delivered therapeutic grade frankincense into the room at higher concentrations.  I can’t get enough of it!  Which, to me, tells me that my body actually needs it.  So I’ve been using this oil quite a bit lately.  I’ve used frankincense for age spots, in capsules when I’ve been feeling run down, under my nose and on my neck for a calming, centering, and focused feeling, on cuts, on cold sores on our horses lips, and on unrecognizable lumps in our animals, to name a few.

Fennel is such a great digestive aid, and that’s primarily what I use it for.

While back in Michigan this past week, I spent some time with my brother and sisters and their families, and thought it might be nice to change up my mix a little; so, not wanting to give up the Frankincense, I still used one drop of it along with one drop of lemon essential oil into my bottled water, and that tasted really good as well.

Lemon essential oil is so refreshing and I use it to strengthen my immune system, and being under a bit of stress while in Michigan last week, I thought this would be a logical addition to my Frankincense and water.  I actually recommended it to some of my family as something that may help with the immune system and would also add some flavor to their water, which would encourage them to drink more water (which we all need to do).  So I grabbed their water bottle and put just one drop of lemon oil in it, and they loved it.  They actually couldn’t believe how strong it smelled and how much flavor they got from just one drop.

Since getting back to Florida, I’ve been a little tired and wore out, so I thought another combination that might be good for me would be just adding one drop of peppermint oil to my water.  That was quite a pick me up!

I love essential oils and I love using them in this way.  It’s fun to wake up in the morning and tune in to how I’m feeling and listen to my body to see what, if any, oils may help me throughout the day.  There are so many other options and combinations out there, I’m looking forward to exploring this further.

I’ll keep experimenting, and if I come across some really tasty and helpful combinations, I’ll be sure to share them with you!

Note: Remember to only use therapeutic-grade essential oils from a trusted source!

Rice Pilaf With Roasted Brussels Sprouts

Brussel sprout pilaf

By Shannon Keirnan, Contributing Foodie Bitch

Thanksgiving approaches!

Like most of you, I’m looking forward to a day of overeating, football, and then overeating again (desserts, y’all!).

While turkey is awesome and pie will definitely be consumed, I’m also planning to bring a few healthier options to the table this year. Indulging is great once in a while, but there’s no need to regret it for days afterwards!

I took to the kitchen to play around with what was available in my house that could be worked into a side dish option.

Enter rice pilaf with roasted brussels sprouts, an experiment in balancing taste with health benefits. I threw in whatever vegetables I had handy, and used my frozen bone broth cubes in the rice to add extra nutritional punch. Feel free to change up whatever vegetables you add, to suit this dish to your tastes and needs.

I was a little nervous to work with the strong flavors of brussels sprouts and cabbage, but found that, when combined with the rice and other ingredients, everything had a nice, earthy taste, with the lemon juice providing a memorable extra zing. Give it a try – and feel free to suggest your favorite healthy Thanksgiving side dish in the comments!


10-15 brussels sprouts

4-6 servings brown rice

1 lemon

1 onion

1/2 cup chopped cabbage

1/2 cup shredded carrot

1/2 cup chopped mushrooms

Chicken bone broth (or regular broth, or stock), portioned according to the rice instructions

Olive oil

2 Tbsp. Butter

Garlic powder



1/4 cup Panko bread crumbs (gluten-free option if desired)


Preheat oven to 400 degrees. Chop the brussels sprouts lengthwise, and toss with a coating of olive oil. Layer into a roasting pan and sprinkle with sea salt, pepper, garlic powder, and pepper. Squeeze a wedge of lemon on top, and bake for 30-40 minutes, stirring once, until tender and brown. Leave the oven on.

In the meanwhile, cook the rice according to the package, substituting the bone broth for water in the recipe.

In a separate pan, sauté the chopped onion, cabbage, mushrooms, and shredded carrot in a tablespoon or so of butter (or coconut oil). Add the cooked rice, and simmer for about ten minutes, stirring often. Add a little bit more oil or butter if too dry to stir easily. Salt and pepper to taste.

Stir in the brussels sprouts and cook for an additional five minutes. Add a hearty squeeze of lemon, and layer into a baking dish.

Melt the remaining butter and stir in the Panko crumbs until coated, and sprinkle over the dish.

Bake for 10-15 minutes, or until the crumbs are just slightly browned.