Monday, October 15, 2012


Many of our readers have asked us to write a post about what we eat as a family, and especially what Matt eats. It is obvious to all who see him that his health has drastically improved over the last few months, and it is impossible for us (or his doctor) to separate that improvement from his dietary changes. But his diet isn’t just for people with Lyme. Even I, “Carbohydrate Corrie” have recently cut all grain out of my diet, and have seen a pretty drastic turnaround from my usual struggle with bloaty (sorry for the tmi), enhausted, middle of the day fatigue, constantly hungry, craving sugary snacks blechiness. Yes, I made up “blechiness”. 

This all began for us back in June. Matt was at that time reading about the incredible sustaining and healing value of raw milk, researching to make sure it was safe, where to get it fresh, and praying about it. It may sound a little weird that he was praying about it, we don’t pray about our diet changes as a rule, but in this case, raw milk is a huge investment, and I am really thankful that Matt wanted to check in with the Lord and lay that before Him. Matt told me later that he felt the Lord put peace in his heart to go forward with eating not only raw milk, but all the other foods I am about to tell you about. These lightly steamed veggies, pure milk, healthy meats, and power packed nuts are really a nod back in time to the way all people originally ate, and the way some of the healthiest cultures on earth eat today. Matt said he felt like the Lord said: watch and see what I can do in your body if you eat these foods that I have created. 

The following is an interview with Matt : ) about some of the main cornerstones of our diet, and some of the most common questions we have been asked.

What is so great about RAW MILK?
Matt: Where do I begin? Well, first it tastes amazing compared to pasteurized milk, and a lot of times it comes with some cream on top which is also amazing. Also when you have raw milk, you can make your own cheese, whey, kefir etc. I have read that it is about the closest thing to a “perfect food” containing fat, protein, carbs, vitamins, and minerals, and all in an incredibly easily digestible form. Some people have called it “white blood” because it is so easy to digest that you can imagine your blood just turning white it gets there so fast. So if you have digestion issues, it is great for your system. The thing that really separates it from pasteurized milk is that it still has all of its own enzymes and good bacteria alive and intact. Pasteurizing milk both jacks up the chemical structures of the protein, making it hard to digest or even for some people impossible to digest, as well as kills off all the bacteria and enzymes that help to heal your digestive tract, and that you need to digest milk even in its un-pasteurized form.  These are the same bacteria and enzymes that, when alive, work to fight listeria, ecoli, and salmonella. 

But isn’t RAW MILK unsafe?
Matt: There are more recalls and outbreaks on produce such as spinach than on raw milk. And while all raw food is susceptible to bad bacteria getting in there, raw milk is equipped to fight it off. I suggest checking out some of the informative articles on as that is where I have found a lot of information, or reading chapter 15 of a book I want called The Untold Story of Milk here:

What does KEFIR do?
Matt: Kefir is a cultured milk drink that you can find in many stores. It’s known for being a good source of probiotics. The brands found in stores has usually about 6 “strains” of probiotics (strains are species), and several billion individual organisms per serving. Homemade Raw Kefir made with Kefir grains (little clumps of yeast and bacteria about the size of a mustard seed) has around 30 strains of probiotics, and around 5 trillion organisms per serving. That is more than any probiotic supplement I have ever seen, and I’ve been taking probiotics for several years with really no noticeable effect. So basically it seems to me that it is among the most powerful of ways to heal your digestion, and to not only replenish good bacteria, but also it fights infections like candida and harmful parasites. When made with raw milk, Kefir also provides all of the benefits listed above! I feel like this has been a huge part of this turned corner. 

And what the heck is KIMCHI?
Matt: Kimchi is a primarily Korean dish made of fermented cabbage, carrots, green onions, garlic, ginger, salt, and crushed chili flakes. Those are basically all things known for being anti-bad-bacteria. I take those ingredients, smash them together until their juices start flowing a little, and then add Whey (which I made from raw milk) and let it sit out at room temperature for three or more days. It’s great vegetables, with great bacteria, and a pretty rocking zing if you are looking to clear out your sinuses! 

What are PASTURED EGGS AND CHICKEN as opposed to organic or free range eggs or chicken?
Matt: Organic means that the chicken is fed organic food, and doesn’t have antibiotics injected into it. Free Range is often also organic, but the chickens are allowed to walk around. But in both of these cases, the chickens are usually fed corn or soy…and not worms and bugs, which is what they want to eat. Pastured Chickens are not only organic and allowed to walk around, but they are literally out in a pasture eating bugs, worms, grass and roots. Eggs from pastured chickens have a much higher Omega-3 to Omega-6 ratio (which is good) as well as higher counts in all their vitamins. 

What is this weird “GREEN SOUP” we’ve been hearing about?
Matt: I started making green soup after being inspired by a book called Food is Your Best Medicine. The author is a doctor who treated many chronic diseases, and often prescribed a “soup” made of steamed zucchini, celery, and green beans all blended together with raw parsley and raw butter. The idea is that all those ingredients are all high is sulfur supporting the living, and the butter helps your body assimilate the nutrients. Also by having it steamed and then blended, it is much easier to digest, especially for someone whose digestive system needs help. The key is to only steam the veggies for a short while to help break down the fibers, but not long enough to begin killing off the nutrients. I have been making my own variations by adding any other green veggies that I feel like, including kale, collard greens, chard, cabbage, dandelion greens, spinach, and bok choy. I sometimes add a splash of raw olive oil, and I sometimes make it with homemade chicken or beef broth, and throw in a few raw egg yolks. I try to make a blender-full and then drink it for breakfast and then either lunch or dinner.

For those who are interested, here is a sample menu of a normal day around here:

                All of us: Scrambled Pastured Eggs with some *clean* ham or turkey, spinach or zucchini (and on an awesome day – bacon!); a small glass of raw milk for each of us. Corrie may have some green or black tea. Rebecca has one piece of sprouted grain toast and some Greek or goat yogurt with honey. Matt has Green Soup, and kefir. Rebecca and Corrie are working on the Kefir : )

                Matt: Green Soup, wild caught salmon (usually canned), kimchi, raw sheep or goat cheese, avocado, milk, and nuts or almond butter
                Rebecca: Avocado, raw cheese, yogurt if not at breakfast, fresh fruit, olives, celery, and a little box of organic apple juice (only on the days we are at school). She also mooches mommy’s shakes (see below)
                Corrie: Matt makes an amazing protein shake that can fill me all afternoon. It consists of Coconut Oil, Almond Milk, Almond Butter, 100% Cocoa Powder, Honey, Pure Whey Protein Powder (with stevia rather than any sugars or fake sugars like aspartame), and ice of course. I love taking these shakes for my lunch, along with an apple and cheese, or a loaded salad with either balsamic on top or a homemade dressing that often make.

                Matt: Green Soup, raw milk, raw cheese, kimchi,
                Rebecca: steamed veggies, raw cheese, some raw milk, black or pinto beans.
                Corrie: Salad, steamed veggies, raw cheese
Sometimes we have steak (I put mine on my salad) or lettuce wrapped burgers, and we are currently working on a few more recipe options. One thing that is great about eating like this is that it is not a lot of prep! And not a lot of dishes! Both wins in my book.
One thing that Matt and I have both heard is “I want to eat this way, but my husband won’t” or “We want to but our kids won’t” or when people are being really honest they just say “That doesn’t sound very yummy”. But if we really sit down and think about it, this must be a relatively NEW way of thinking…and even now it is an attitude only found in industrialized countries. Because if the little Inuit kid wearing his little fur suit, sitting in an igloo says “I don’t like seal blubber” then that kid is out of luck…because that’s all there is.

I say this not to come down on anyone at all…because as Donkey most astutely said to Shrek: “You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "H@## no, I don't like no parfait"? Parfaits are delicious!... Parfait's gotta be the most delicious thing on the whole d#$% planet!”



As incredibly hard as it is (and a little sad when those cookies are staring at you through the glass as you stand in line at Starbucks), it’s time to change the way we think about food. Hippocrates said: Let food be thy medicine and medicine be thy food. 

So many diets (gluten free, sugar free, even paleo diets) try so hard to disguise healthy food by making it taste a little bit like something else that we actually do like. But guess what? I have never NOT been let down just a little by gluten free pancakes. We have a recipe for hazelnut flour pancakes that are very good…but still not buttermilk or sourdough good. 

Let’s just let food be what it is…life giving, sustaining, healthful, nutritious, and filling… 

And throw out everything else. 

Because if you are like me, you will find yourself sitting on the couch watching How I Met Your Mother, and suddenly, like a zombie, you will stand up, go to the pantry and begin rifling around for something sweet and snacky – and in that deluded state, if it’s there, I am going to eat it. : )

We promise, after a few days or maybe weeks this healthier food will start tasting better, and you will find yourself not really missing dessert, or enjoying some grapefruit as your dessert. It’s not like it’s just terrible food forever. Your eyes will start to see food for what it really is, and what is more nutritious will start to look more appetizing.  I got downright excited at Megan’s wedding this last weekend when I noticed a kale salad! I piled it on half of my plate! And I only really felt like having a couple bites of the pie. Not because I am so great or have arrived at this mecca of health…I’ve got a ways to go believe me. But because I think we are making inroads toward training our bodies to crave what is good.  

I think that if we stopped worrying about our tongue, and started worrying about our gut, we may experience better health. I am my own guinea pig. 

If you have more questions about what we eat, please feel free to ask us!


  1. Food is such a powerful contributor to our quality of life. I'm glad that you are finding what works for you. We're on our own journey up here, and I do believe we're making progress. I'll look forward to more postings regarding Matt's improved health.

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