About

 Chelsea’s is an NTP (Nutritional Therapy Practitioner) with a Master’s in Education (adult). Her passion for food combined with her passion for keeping her family and herself in optimal health led to the creation of this blog. 

Chelsea lives with her husband and two children in Snoqualmie, WA. Her interests in nutrition, health, and wellness intensified after encountering some big personal health issues. First, in her late 20’s she was diagnosed with Graves disease (possibly misdiagnosed) and underwent radioactive iodine therapy to kill off most of her thyroid, making her hypothyroid for the rest of her life. Second, she was diagnosed with Melanoma in 2009. She views these health challenges as blessings in disguise because through them she developed a passionate for alternative forms of healing and nutritional therapy.

Before becoming an NTP and community college instructor, she was an esthetician which is one of the reasons that there are a lot of homemade skincare recipes on the site. She also spent quite a bit of time in the restaurant industry which is where her passion for food and cooking first took hold.

5 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 πŸ™‚ 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!

      Chelsea

  2. Hello Chelsea!

    Chanced upon your blog today and clicked on your DIY flower oils for healing salves and cream post. My girlfriend just got into collecting and learning more about essential oils so she will definitely find this very helpful (plus she’s crazy about flowers!). Forwarded it to her right away. Thanks for sharing!

    I was wondering if you’d be interested in reviewing our client’s product on your blog. They do DEXA Scans – https://dexascan.com/, a way to precisely measure body composition (muscle, fat, bone). It is a great way to see exactly where you are now and measure progress. They also show you advanced stuff like muscle asymmetry (which can lead to injuries), and visceral fat (the dangerous fat around organs). Seems like it would be a great fit for your audience.

    Of course, we’d be happy to organize a free scan in your local area.

    Interested?

    Let me know!

    Sincerely,
    Brandon Lee

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