This blog, Reclaiming Vitality, is a combination of my passion with food with my passion for keeping my family and myself in optimal health. If you are interested in my story, I am a food and nutrition obsessed wife and stay-at-home-mother of two living in Washington state. My passion for health and wellness have led to innumerable hours of research. As an adult educator by trade, I naturally want to pass on this information to you and spare you some time and effort! Before becoming a community college instructor, I was an esthetician and also spent quite a bit of time in the restaurant industry (front of the house). These two occupations gave me a love for skincare and food, respectively. After having encountering personal health issues (namely being misdiagnosed with Graves disease and undergoing radioactive iodine therapy to kill off most of my thyroid in my late 20’s and then finding Melanoma about 5 years later), I also developed a passionate for alternative forms of healing, including nutritional therapy.After the birth of my first child, I spent so much time researching different ways of eating to figure out how to feel my best. There is so much conflicting information out there, as I am sure that you know. Don’t eat meat, go Paleo and eat a lot of meat, don’t eat dairy, yes, eat dairy, coffee is good for you, coffee is horrible for you. You get the idea. After trying numerous alternative ways of eating (including gluten-free, grain-free, Paleo, GAPS, autoimmune Paleo–you name it–I’ve tried it!), I finally found the traditional food movement. What a relief that was for so many reasons! Going back to our traditional cultures’ diets can make profound changes in our vitality.

Finally, one of the food blogs I came across mentioned a book called Nourishing Traditions. This book, as can be assumed by its name, is a traditional foods cookbook. It sites study after study that show just how powerful food can be. I read it from cover to cover completely enthralled. This book instantly opened my eyes, and it all made so much sense! We don’t need to count calories or banish one particular food. We need to eat real food, follow the seasons, and eat while relaxing and enjoying our family and friends. Only when we start paying attention to what we put in our bodies and how we put it in, can we take back our health and reclaim the vitality that is our inheritance.


4 thoughts on “About

  1. I just discovered your blog a week ago and am enjoying it. I bought Nourishing Traditions years ago and have practiced some of her excellent instructions. However, I always thought that for lacto fermenting the food should be raw, but you cook your beets and cranberries. Does the cooking change the available good nutrients? Have any of the ferments been analyzed in a lab, or is the nutrition information from already printed material? Thank you very much. I recently dug my horseradish and put it to ferment today, as well as a jar of garlic. Anxious to try them both! As for what to eat, the Bible is our best guide: everything organic and nonGMO, fresh raw dairy or cultured (cheese, sour milk/cream, butter), dairy fats are good but meat fats are not, organic whole grains, bread made from dough which has been “soaked” first (Ex 12:34), not nearly as much meat as people eat today, and lots of veggies!

    1. Hello Carolyn,

      The food can be raw or cooked for lacto-fermentation if you are adding a starter culture. If you are just using salt and the live bacteria on the veggies/fruit (as in Kraut), then they need to be raw so as not to kill said bacteria. I don’t cook my cranberries (in either the fermented cranberry sauce or the cranberry) and although the recipe I have posted for beets is with cooked beets, I also make a raw version. I love both, but most people seem to prefer the taste after they have been cooked (at least within my “tester” group a.k.a. my family/friends). Raw beets are even more nutritious than cooked, but only if they get eaten 🙂 My ferments have not been tested by a lab, but I would LOVE to do that someday! The nutritional information is just general for beets and ferments. I am excited for your horseradish and garlic! I have my horseradish fermenting right now in preparation for our Christmas diner and the recipe is forthcoming! It seems like you have a pretty good handle on nutrition yourself! Thanks so much for the comments/question!


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