Claire Welch CNP is Fresh Simple Nutrition

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This gentleman is on the right path to help in healing our brothers and sisters ❤️🙏

Is This Plant Key To Beating A Terminal Diagnosis?

This is Nuna, my Jack Russell Chi cross
whole food breakfast, that I cover with warm filtered water to soften! She gobbles it up and yep she's a character 😅. Portion size is as important as whole food quality. Her supplements are Anchovies, Salmon oil, Spirulina & Chlorella, a dash of sea salt and olive oil. What do you feed your dog? Too busy? PM for help. ❤️🐾❤️

Beautiful ❤️

More from Wild Minds

Feeling a calling to start showing up and sharing my knowledge again. This is powerful information about cancer, fasting, keto and more. This doctor is changing the world one patient at a time. Enjoy and sending lots of healing love. ❤️

The Cancer Doctor: "This Common Food Is Making Cancer Worse!" Dr Thomas Seyfried is a Professor of biology, genetics, and biochemistry at Boston College. He has over 150 peer-reviewed publications and is also the author...

Wow! Just discovered these...YUMM! Sandwich, here I come. So little carb and tons of fiber. 💚😋

Wow!! Big shout out to this wonderful vegan pasta! A whopping 31g of plant protein in 85 grams. Fantastic!!!! Plant protein big time ladies & gents...we need it for our hormones, not just muscles. I have done here just a very basic spicy maranara with basil & garlic of course...Yum. I knew I wanted to start posting again and was so excited about this, I couldnt wait to taste it and post it lol Enjoy! 💚 , ,

Mourning the loss of our Canadian friends from Iran, inspired this Black Bean Hummus with herbs from Iran with truffle salt, bringing it all together. Packs a huge flavour punch. I have put a dollop of fresh grass fed local goat yogurt to top it off celebrating a culture of goat farming. If dairy free, vegan sour cream would be amazing. 1 can of organic black beans, 3 tbsp of herb mixture, 3xgarlic cloves, 1/4 cup of olive oil, juice of 1 lemon, heaping tbsp of cashew butter and a pinch of the truffle salt in the picture. Blend until very creamy and light. Add a bit of water if too thick.
Can I say 💚divine💚!!! In solidarity with all our Iranian Canadian's out there. Thank you for your contribution to our culture of many cultures. 🙏❤🇮🇷🇨🇦❤😔🙏

What an AMAZING fall for mushrooms. I have been picking all fall. After my foray today, this was my breakfast. Zeller Bolete and oyster mushrooms with garlic and organic eggs. I can't even begin to tell you how delicious. My rules for picking are, check the book, check online and ask a mushroom expert. If you've done that you'll probably know if edible or not. Be careful. Join a club. I did and have not looked back! Thank you mama nature for your endless bounty. Yummmm! 🙏💚🌍🍄🤓🤗

Here are my Counter Pickles. So easy!!!! Its pickle time again but I don't use vinegar anymore as it kills your pre and probiotics. ACV is fermented. I ferment them right on the counter. Cut up baby cucumbers and/or carrots to desired size, 2 cloves of Russian garlic and jam in a bunch of dill in a clean jar. Any jar will do bc it doesnt need a seal. Boil water and add Pink salt until very salty. Pour into jar and cover veggies. Don't screw on lid very tight bc its living and needs to breath. Release any pressure everyday for approximately 3-4 days, but you can eat anytime. The longer the stronger and more good bacteria. Once desired strength. Refrigerate and keep for 3 weeks. Will turn milky but that's totally fine. Do not use fingers to get the veggies, use a clean utensil bc you don't want to put the wrong bacteria in there. Cheers to your belly 💚