Healthy Living

An important reason that many of us have health issues; chronic pain, abdominal pain, and head aches, etc., is that we don’t choose the best lifestyle choices. An important aspect of a healthy lifestyle is our food, and our eating habits. Many times the pain we carry in our muscles are directly related to the amount of sugar, white flour, processed foods and pasteurized dairy products we put into our bodies.

Food Recommendations For a Healthy Life

MEAT: Dr. Cloud does not consume meat; however, the following are her suggestions. Serve meat that is grass fed, organic or certified kosher. Acceptable choices are beef, lamb, venison, goat, buffalo or elk.

POULTRY: Dr. Cloud will eat poultry on occasion. These are her personal recommendations.  Serve poultry that is certified kosher, organic, grass fed.  Acceptable choices are:  chicken, duck, Cornish game hen and turkey.

FISH: Recommendations include fish that wild, fresh water, or ocean caught. Do make sure it has fins and scales. Acceptable choices are: salmon, tuna, scrod, haddock, pompano, trout, orange roughy, snapper, herring, whitefish, halibut, cod, grouper, mahi mahi, tilapia, and sea bass.

EGGS: Dr. Cloud does not normally consume eggs. If however, you do, she recommends that you choose eggs that are high in omega-3/DHA and have been range fed. Dr. Cloud uses egg substitute.

DAIRY: Dr. Cloud does not usually consume dairy products.  The following represent her recommendation for those who can tolerate dairy products.

Rice, almond and goat’s milk are acceptable choices. Use soymilk sparingly. Soft goat’s milk cheese, goat’s milk hard cheese, homemade kefir from raw or un-homogenized cow’s milk is acceptable. Raw cow’s milk hard cheese; raw goat’s milk, and, plain goat’s milk yogurt are all acceptable choices. Dr. Cloud recommends that you avoid commercial dairy products like milk, cheese and ice cream.

VEGETABLES: All vegetables are acceptable, including corn, sweet potatoes and yams.

Do know organic fresh or frozen are your best choices. Remember to include raw, fermented vegetables, (lacto-fermented only, no vinegar).

FRUITS:  All fruits may be enjoyed.  Do remember organic is best.  Canned fruit in syrup should be avoided.

FATS AND OILS: It is best to choose organic. Consider the following: palm oil, butter (ghee); goat’s milk butter, avocado, extra-virgin coconut oil, extra-virgin olive oil, flaxseed oil, goat’s milk butter, raw cow’s milk butter, expeller-pressed sesame oil, coconut milk/cream/juice.

GRAINS AND STARCHY CARBOHYDRATES: Sprouted, Ezekiel-type bread; sprouted essene bread, fermented whole grain sour-dough bread; whole grain kamut or spelt pasta; quinoa; buckwheat; oats; barley; brown rice; amaranth; millet; spelt; sprouted cereal. 

BEANS AND LEGUMES: (soaked or fermented is best): These are the acceptable choices that are recommended: miso; lentils; white beans; kidney beans; tempeh (fermented soybean); black beans; navy beans; pinto beans; split peas; lima beans; black-eyed peas; red beans; garbanzo beans; broad beans; and, edamame.

NUTS AND SEEDS: Dr. Cloud is a big fan of nuts and seeds, particularly for those of you who are vegetarians. Organic, raw and soaked are always your best choices. 

Best choices are: almonds raw or dry roasted; raw hempseed; raw or dry roasted sunflower seeds; raw hempseed butter, raw or dry roasted pumpkin seed butter; raw pumpkin seeds, raw and ground flaxseeds, raw or roasted almond butter; raw sunflower butter; tahini, sesame butter (raw); raw or dry roasted walnuts; raw hazelnuts; raw or dry roasted macadamia nuts; raw brazil nuts; and, raw or dry roasted pecans.

SWEETNERS: The best choices are organic raw honey, stevia, lakanto, organic maple syrup, brown rice syrup; and, xylitol.

Recipes

Hello dear friend!

If you are reading this, we are kindred spirits.  Like you, I love to cook!

I have been a patient of Dr. Gail Cloud’s for many years.  As week’s unfolded into months and months unfolded into years, I have learned that “you are what you eat.” It has been a (literally) painful lesson that all those years of cooking just like my mother taught me, (she was only doing what her mother taught her), was keeping me sick and tired all the time.

Perhaps you have noticed like I, that Dr. Gail enjoys cooking for family and friends. As a patient,
I too, marveled at Dr. Gail’s radiant health.  She is always glowing! Curiosity got the best of me.  Soon I would ask Dr. Gail for tips, techniques to use to improve my own health.

Holidays would come and go. Dr. Gail would share a recipe or idea, all while treating me. From time to time family members have ridiculed me, “Kris you’re taste are too expensive and you’re too picky.” I simply ignored these comments and followed my heart.

My quest for improved health and well being continued, and slowly but surely, I developed a repertoire of recipes that were tasty and good for you. Some are modifications of old favorites others are tried and true. In recording these recipes I have made every attempt to identify where the recipe originated from.

Time has passed and my family has learned that you are what you eat!  Do know that I still cook those forbidden foods that my family relishes, but there are always “my” healthy alternatives present.

Along the way Dr. Gail has supported me in my quest.

As time progressed, I later remarked; “Dr. Gail, you need to write a book and share your recipes with others.”   And so an idea is born!

This recipe book begins with an introduction of Dr. Gail’s preferences. These are well-grounded and concrete rules of thumb to eat by.  Like you, I slip up from time to time and eat something not on the list, but once I slip up I simply start over again at the next meal. It’s like riding a bicycle.  Once you fall off, you stand up, brush yourself off and get right back on and start pedaling again.  This too is a painful lesson like I said previously this is a process.  There will be more additions to follow.

Bon appetite!

Kris Jackson

P.S.  I am no longer sick and tired and my physical pain has gone away!

This recipe book is in progress, and will be available as a downloadable book in the next few months. In the meantime, please try and enjoy the following recipes:

 Hamburger Helper Home Made Style

Lamb Roast

  Halibut Salsa

Questions? Contact Gail