Daughter eats roots, herbs, weeds

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One thing occurred to me when I heard my daughter drinks dandelion tea. I’ve got a really good crop of dandelions if she wants to come visit.

Brenna is also a fan of milk thistle, another plant I’ve always regarded as a weed.

Many people, including Brenna, think of St. John’s wort as a natural antidepressant. To me, it’s just something else that might pop up on my lawn.

Brenna’s lifestyle is much healthier than mine. It’s a good thing we don’t go shopping together. We would rarely be in the same aisle.

Brenna likes all types of sushi. “My favorite is eel,” she says.

She also enjoys kimchi, which my wife defines as Korean sauerkraut.download (22)






Brenna and several other relatives swear by chia seeds. To find out how they taste, maybe I’ll just start gnawing on a chia pet.

Fortunately, Brenna won’t go too far. She came across a protein bar made with cricket flour but opted not to try it. I looked up the product online. “Crickets: The Future of Protein,” the webpage says. I hope they’re not in my future.

Brenna is a major advocate of apple cider vinegar, which is apparently quite versatile. You can use it as a facial toner or to make salad dressing. Mixed with baking soda, it helps prevent heartburn. “But you have to drink it fast because it tastes pretty gross,” she said.

Her favorite remedies are clearly of the earth. My daughter and wife both take black walnut wormwood complex.

Sometimes, though, they go too far into the earth. Brenna is enthusiastic about bentonite clay, which is both consumed and applied to the skin.

“It’s basically dirt,” Brenna said. “But it’s heavy in trace minerals that we don’t really get from anywhere else.”

Brenna is a big fan of coconut oil, olive leaf extract, lentils, quinoa and raw ginger.

She mixes unflavored gelatin into lots of food. The gelatin, she said, helps produce younger-looking skin that retains its elasticity.

Why would Brenna, 29, be worried about her skin?

“You’ve got to take care of this now,” she said.

She eats things I’ve never heard of, such as jasmine rice, psyllium husks and ashwagandha. The latter is sometimes called Indian ginseng.

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She enjoys something called Ezekiel bread, which is made from sprouted grains.

Brenna also eats turkey bacon. Does it taste like real bacon? “If you cook it long enough,” she says.

Honey is better if it’s produced locally, Brenna says. She’s also a loyal consumer of magnesium.

Thoughtful and unique, Brenna has never followed the crowd. Even when she was a teenager, she ate bagels with lox.

Brenna has had various periods when she’s been vegetarian, anti-gluten and dairy-free. During those times, she’s relied on a lot of substitutes, such as agave for sugar and olive oil for butter.

She used cashews instead of milk or cheese. She’d soak the cashews and put them in a blender until they became “all creamy and frothy.”

She also cooks with nutritional yeast, which adds an “aged, musky flavor” you would normally get from cheese, she says.

Instead of processed sugar, Brenna uses xylitol, which used to have a bad reputation in the 1970s. She describes it as an extract of natural hardwood or birch. Apparently, xylitol has reinvented itself.

download (24)I had to look up shea butter, which is one of the products she uses on her skin. It’s made with fat extracted from the nut of the African shea tree. I also read that it’s edible. Maybe I’ll give it a try.

Even though her diet seems to consist of roots, herbs and weeds, Brenna investigates every food to make sure benefits are supported by science. “I’m nobody’s fool,” she says.

My wife and daughter drink a lot of tea, including green, hibiscus, maca and oolong.

I’m normally skeptical. But in doing my reading, I found that maca tea could help with many of the things that ail me.

Those include burnout, fatigue and irritability. Maybe I should have a sip.

H/T: The Grand Island Independant

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