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Jeani-Rose Atchison is a health advocate, and home-schooling mother of five who also finds time to write about nutrition, whole foods and environmental concerns. She authored, Every Day Vegan – 300 recipes for healthful eating which is a mainstay in vegetarian kitchens. Atchison’s latest book Food for Thought is chock full of delicious whole food recipes. It also takes a controversial look at the food we eat today and the processes involved in bringing it to your table. Can your food make you ill? The answer may shock you!

Fermentation: How To Make Good Food Into Super Food (Recipe Included!)

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

It has been a hot, hot summer in Australia so far. The air is so thick during the day that the beautiful mountains and hills surrounding our caldera home can barely be seen. Our family is often in the pool, swimming in the river or taking the short drive to the beach where all of us can breathe a sigh of relief as we feel our body temperatures lower to a more comfortable level.

We were blessed with a small amount of rain about a week or so ago and it was enough to make the gardens green and burst forth more gifts of food.

Continue Reading – Fermentation: How To Make Good Food Into Super Food (Recipe Included!)

The Benefits of Chia and Coconut Milk (Yummy Recipes Included!)

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

I can’t answer for you, but I do NOT feel like cooking food in the heat of summer. Mostly raw, fresh vegetables and fruit is about all I can get myself to eat. Right now those of us residing in Australia are in the middle of a heatwave that has left the majority of us feeling sluggish and somewhat sloth-like. Basics like laundry and housecleaning are not done with much vigor (not that I ever did it with vigor).

Feeding my five daughters is a continual cycle regardless of weather though. Thankfully their taste lately is for simple fresh fare as well.

Continue Reading – The Benefits of Chia and Coconut Milk (Yummy Recipes Included!)

Recipes – Carrot Cake In-The-Raw & A Carrot Facial

19th October 2012

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

Our household loves carrots. Nimue will walk around like Bugs Bunny all day long. I remember when she was younger and her sweet face was stained orange constantly from them! Arianne likes them in sticks and Caoilinn likes them as circles so she can poke the middle out of them. Rhiannon and Gwendolyn will reach for a chopped handful as they run out the house. And of course we love them in our green smoothies.

We eat carrots plain, splashed with balsamic vinegar, dipped in a garlicky cashew sunflower spread or lightly sauteed in lemon and garlic and more. I don’t have to tell my kids about all the benefits of eating these vegetables, they just seem to innately know. I do still talk about those benefits though. I can’t seem to help it as it is a bit of an obsession with me.

Continue Reading – Recipes – Carrot Cake In-The-Raw & A Carrot Facial

How To Counter Radiation With Your Food!

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

In a previous article for Wake Up World I talked about sunflower seeds and their ability to help remove radiation. It has been shown that sunflowers absorb heavy metals and so have been used extensively near Chernobyl and more recently Fukushima. It is said that Sunflower can remove 95% of the radiation in soil in 20 days where it would normally take about 30 years until radiation levels were reduced to a “safe” level.

Fortunately we have other foods we can utilise as well.

Continue Reading – How To Counter Radiation With Your Food!

Superfood Recipe – Quinoa (keen-wah)

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

My eldest daughter was making dinner last week and mistakenly rinsed twice as much quinoa than what the recipe called for. She divided the amount into two batches and stuck one closed container of it into the fridge. Over the course of a few days and numerous small hands pushing the container around, it ended up in back of the rest of the food choices and forgotten. When I discovered the bowl and opened the lid I found some beautiful sprouted red seeds. When I asked which one of my monkeys started this science experiment of course all fingers pointed to Rhiannon who sheepishly apologized for not telling me. I grinned and said it was better than finding the mold covered “gloop” in the pantry the week before and in fact we were going to EAT this mistake. So I had the little ones run out and clip lettuce leaves, green onions and snow peas and I chopped a pineapple that a friend gave us with some red bell pepper and left over chickpeas. I had brown rice miso paste that was mixed into the quinoa seeds, tossed all the other ingredients into it and voila! a fresh living salad!

Quinoa is a very cool food. It is treated like a grain but is actually a seed and closely related to beets and spinach.

Continue Reading – Superfood Recipe – Quinoa (keen-wah)

Apples, Antibiotics…and Why Johnny is Such a Big Little Boy (Recipe Included!)

By Jeani-Rose Atchison

Contributing Writer for Wake Up World

I woke yesterday with a strong desire to do some cooking. My number 4 daughter, Caoilinn, must have had the same idea as she had all my pots and pans out and was playing “restaurant”…with a grin on her face and a pot on her head.

I turned on the oven in anticipation for baking and also to heat up our cold house. While it was warming we went through our supplies and found some polenta and a bag of green apples. I immediately thought about an apple and polenta upside down cake and searched for the other ingredients so we could make it happen.

Continue Reading – Apples, Antibiotics…and Why Johnny is Such a Big Little Boy (Recipe Included!)

A Peruvian Gift and A Toxic Poison
Peru has around 4,000 varieties of native potato in the Andes

By Jeani-Rose Atchison

Guest Writer for Wake Up World

Potatoes are one of the worlds most popular foods. It ranks right up there with wheat and corn. Originally a Peruvian vegetable it has been shown to be a valuable food source for over 6,000 years.

Most of us have mashed, baked, fried, scalloped and simmered these tubers into innumerable dishes. Almost 60% of all potatoes grown are used in processed foods such as bagged chips and french fries. Almost 40% is what is purchased and brought home to prepare into meals and a small percentage is left over to use as seed potatoes.

It has been villified due to its high toxicity if eaten incorrectly. The stem and leaves have a high concentration of glycoalkaloid poison which can also be in the potato itself, especially if you see the potato having any green on it. At high enough levels the glycoalkaloid found in potatoes known as solanine can cause irritation of the gastrointestinal tract and impairment of the nervous system. Don’t eat the green ones and you will be just fine.

Continue Reading – A Peruvian Gift and A Toxic Poison

A Sweet Fix and Fumigated Dates

By Jeani-Rose Atchison

Guest Writer for Wake Up World

Everyone was asking for a sweet fix in the house yesterday. We had gone through our usual bounty of fresh fruit…needed to get more soon but that wasn’t a good enough answer to give our kids at the moment. Instead I needed something quick and went to the fridge and started opening up packages of nuts and seeds. I had a bag of dates as well and smiled as I thought of the perfect answer. FUDGE.

I love gooey, rich, and chocolatey fudge. It is a treat that satisfies on many levels. What I came up with was not my mothers fudge, rich in condensed milk and white sugar. Nope, this was even more gratifying. A food that can stop cravings in their tracks and nourish as well.

Continue Reading – A Sweet Fix and Fumigated Dates

Caoilinn’s Green Smoothie

By Jeani-Rose Atchison

Guest Writer for Wake Up World

Sometimes life throws punches and our ability to take a hit, move out of the way or soften the impact is what propels us to evolve and mature as individuals. For me, raising a large family sometimes leaves me feeling like a well-used punching bag. My family challenges me constantly, and I wouldn’t trade them for the world.

During my fourth pregnancy we had some huge health and life issues and made a decision that moved us half way across the world. When our daughter arrived our life was in turmoil. Thankfully everything calmed down shortly after, but as Caoilinn grew older we realized that there were differences in her personality and learning abilities to the other girls. Though she was bright with numbers and loved music she struggled with speech and couldn’t remember the letters of the alphabet for the first 7 years of her life. If a situation changed from the norm that our daughter was accustomed to she couldn’t cope and that would mean “melt downs” and rages. We consulted therapists and specialists and I cried with frustration and guilt because that is what a mother does.

I didn’t want to hear names for her “condition” and nor did I want any labels associated with it. All I was, and still am, is interested in how I can personally support my child to achieve all that she wants to.

Continue Reading – Caoilinn’s Green Smoothie

The Qualities of Capsicum, Mexican Hot Chocolate and Sulfuryl Fluoride

6th June 2012

By Jeani-Rose Atchison

Guest Writer for Wake Up World

The weather is changing here in Australia and cooler temperatures mean warming foods in our household. This morning I kept my bed socks on as I ambled toward the kitchen with my youngest child happily talking a mile a minute… as if it wasn’t 6:00am.

She was hungry and wanted satisfaction immediately so I handed her an organic banana and set her on the counter as I prepared to make some “milk”. We love the flavour of nut and seed milks and today’s was being made with cashews and raw brown rice. Other combinations might be almond and millet or macadamia and oat, depending on what I had on hand. Nut milks can be made without cooking but on cold mornings I like to warm things up a bit. And as my kids like things just a tad spicy, I decided to make one of my favourites, Mexican Hot Chocolate.

Now, traditionally you wouldn’t start off with a nut or seed milk, it would have come straight from the cow. But I am anything but conventional so here is what I did;

Continue Reading – The Qualities of Capsicum, Mexican Hot Chocolate and Sulfuryl Fluoride

Recipe: Cashew-Sunflower “Mayonnaise” or Dip

By Jeani-Rose Atchison

Guest Writer for Wake Up World

Sunflowers are cool.

We used to belong to a CSA (Community Supported Agriculture) in the states years ago and every week we did our share of weed pulling and planting before taking home our rewards of beautiful organic produce. The first activities my girls did when we arrived on the farm was to pet and feed the two llama brothers, pick some fresh stevia leaves to chew on then run through the sunflowers that created a great enclosed “fairy garden” for them to play in. It was a wonderful time for us all and yet another avenue which helped us to stay connected to where and how our food was grown.

Sunflower was initially a North American crop but became very popular in Russia, the Ukraine and Germany due to the oil production which takes up about 80% of all sunflower crops world wide.

Continue Reading – Recipe: Cashew-Sunflower “Mayonnaise” or Dip

Ulcers, Cabbage Rejuvalac and Other Healing Ferments

By Jeani-Rose Atchison

Guest Writer for Wake Up World

Over the years my family and I have consumed many different fermented foods. Saurkraut we’ve made in large containers and ate in small amounts at lunch and dinner. Often I would eat it as a snack with organic baked corn chips. I love the sour flavour and the versatility of the recipes, experimenting with different vegetables to come up with unique flavours.

Then we went through a stage where Kombucha was king. This fermented drink, made with a mushroom like “pancake” was a fav with our now 10 year old and she always asked for her “beer”. Which is what it kind of looked like when sitting next to her father’s occasional brew.

Kombucha is a fermented tea and sugar drink which transforms into a sparkling sweet/sour drink that has many health benefits.

Continue Reading – Ulcers, Cabbage Rejuvalac and Other Healing Ferments