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Harvested Health, LaPorte, IN (2026)

04/03/2026

Not about Bunnies, or colored eggs.. Its about the CROSS ✝️

04/01/2026

🤔😎perspective

03/30/2026

BEES ARE IMPORTANT TO OUR GARDENS

It's March 30th, and Spring, but some States may still have some snow on the ground. It's warming up, and I can see the dandelions popping up all around me. When you get your Heirloom Seeds this year, please Order a few Herb or Flower varieties to Help Attract, Feed and Save Our Bees. They are so important to us, and every plant helps their survival.

Many of your vegetables won't get pollinated, or grow fruit or produce Seed, without Honey Bees visiting your Garden. What is happening is we are losing a big percentage of our Bee population from pesticides commercial farms are using, and in some places the loss of habitat that they feed from.

Bees are equipped with very tiny hairs on their bodies and legs. When a bee lands on a flower, pollen will stick to these hairs, and then when the bee moves to another flower, the pollen gets transferred-- pollinating the bloom. This pollination is required for many Garden Vegetables, such as some okra, beans, squash, cucumbers and many more. With out this pollination most vegetables will never set fruit, and that would be bad news for your garden.

The best way to attract bees to your vegetable garden is to create an environment that bees will enjoy and visit. You can accomplish this by doing several things:

1) DON'T USE PESTICIDES-- Most pesticides are not selective. You are killing off the beneficial bugs along with the pests. Try to grow Organic as possible. Companion Plants are great for this.

2) USE MORE NATIVE PLANTS-- Research suggests native plants are four times more attractive to native bees. They are also usually well adapted to your growing conditions and can thrive with minimum attention. In gardens, heirloom varieties of herbs and perennials can also provide good foraging.

3) CHOOSE SEVERAL COLORS OF FLOWERS--Bees have good color vision to help them find flowers and the nectar and pollen. Flower colors that particularly attract bees are blue, purple, violet, white, and yellow.

4) TRY PLANTING FLOWERS IN CLUMPS-- Flowers clustered into clumps of one species will attract more pollinators than individual plants scattered throughout your Garden.

5) HAVE DIVERSITY OF PLANTS THAT FLOWER ALL YEAR--Most bee species feed on a range of plants through their life cycle. By having several plant species flowering at once, and a succession of plants flowering through spring, summer, and fall, you can support a range of bee species that fly at different times of the season.

6) PLANT WHERE BEES WILL VISIT--Bees favor sunny spots over shade and need some shelter from strong winds.

Also, when your Dandelions pop up in Spring all over the yard, please don't mow them right away, or spray them. They are the Bees first real food after a long Winter, and they need them for sustenance until all the other flowers start to bloom.

When you need some great Non GMO Heirloom Seeds for your Garden, please visit our THE SEED GUY website--) https://theseedguy. net/15-seed-packages We have 9 of our Heirloom Seed packages on sale now, they are fresh from the New 2022 Harvest, and we still hand count and package our Seed varieties, like the old days, so you get the best germination.

You can also CALL US 7 days a week, and up to 10:00 pm each night, at 918-352-8800 if you would like to Order By Phone.

***FYI--We still have good stock in our Heirloom Seeds, but we got behind from so many orders, so just had to shut sales down for a few days to catch up on packaging and shipping. Linda is opening again for sales on Monday March 28th at 9:00 am Central Time. We are sorry about the inconvenience. Thank you.***

If you LIKE US on our page, you will be on our list for more great Gardening Articles, new Heirloom Seed Offers, and healthy Juice Recipes. https://www.facebook.com/theseedguy/ Thank you, and God Bless You and Your Family.

03/23/2026

CUCUMBERS (because apparently they’re out here doing the Lord’s work in more ways than one…)

Not only are they crisp, refreshing, and minding their business in your salad…they might also help you tell the slugs and grubs to pack their bags

Try this old-school trick:

Slice up a cucumber, toss a few pieces into a little aluminum pie tin, and set it out in your garden.

Now here’s where it gets interesting…

There’s a reaction between the cucumber and the aluminum that creates a scent we can’t smell…but apparently it’s enough to send those little garden freeloaders into a full evacuation mode

Is it fancy? Nope.
Is it toxic? Nope.
Is it worth trying before you go spraying chemicals everywhere? Absolutely.

Your great-grandma probably knew this one
And honestly…she wasn’t wrong.

🌿 Dr. Jodi’s Tid Bits
Rooted in nature, backed by knowledge

03/21/2026

I really focus on this key factor when I work with my people. You can't simply cut and paste especially when there is endocrine dysfunction.

The body doesn’t operate in isolation… it functions as an integrated system.
Nutrients, hormones, and organ systems are interdependent — not independent.

For example:
Progesterone influences mineral balance and tissue utilization, including zinc dynamics, through its role in endocrine regulation.

Zinc is a critical cofactor for over 300 enzymatic reactions, including those involved in DNA synthesis, immune signaling, and aspects of B-vitamin metabolism.

B vitamins are essential for mitochondrial energy production, methylation pathways, and proper adrenal (HPA axis) function.

The adrenal glands, via cortisol and related signaling pathways, play a central role in immune modulation and stress adaptation.

This is why nutrition is never about a single deficiency.
It involves:
• Digestive capacity and enzyme output
• Nutrient absorption and gut integrity
• Hormonal balance
• Stress physiology (HPA axis function)
• Inflammatory signaling
• Sleep quality and circadian rhythm

Disruptions in any of these areas — such as chronic stress, gut dysbiosis, inflammation, or poor sleep — can impair nutrient utilization and create downstream systemic effects.
This is the clinical reality of interconnected physiology.

Selected References (clinical context):
• Prasad AS. Zinc in human health: effect of zinc on immune cells. Mol Med. 2008.
• King JC et al. Biomarkers of Nutrition for Development (BOND)—Zinc Review. J Nutr. 2016.
• Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, B12. National Academies Press.
• Kennedy DO. B Vitamins and the Brain: Mechanisms, Dose and Efficacy. Nutrients. 2016.
• Charmandari E et al. Endocrinology of the stress response. Annu Rev Physiol. 2005.
• Sapolsky RM et al. How do glucocorticoids influence stress responses? Endocr Rev. 2000.
• Calder PC. Nutrition, immunity, and inflammation. BMJ. 2020.
• Bischoff SC. Gut health: microbiota and inflammation. Gut. 2014.

03/19/2026

Alright… let’s talk about one of my FAVORITE “hidden in plain sight” remedies that most peeps walk right past like it’s nothing… 😏

This… is cottonwood.

And those sticky little buds you’re ignoring on the ground?
Yeah… those are basically nature’s version of a high-end healing salve just waiting to happen.

That rich, sticky red resin inside the buds is loaded with compounds that act as a natural anti-inflammatory and skin healer. We’re talking old-school, time-tested medicine that pioneers didn’t overlook—but somehow we did.

Now here’s where it gets fun…

You can gather those fallen buds (yes, fallen—we’re not out here harming trees like amateurs 😉), and slowly infuse them into olive oil. Strain it, mix it with beeswax, and boom—

You’ve just made what’s traditionally called Balm of Gilead.

And let me tell you… this stuff is no joke:
• Scrapes
• Burns
• Sore muscles
• Dry, irritated skin

It handles it like a champ.

AND… one of my favorite uses—rub it on the chest during a congested cough. It works as a diaphoretic and expectorant, helping the body actually move that junk out instead of just suppressing symptoms.

But can we talk about the smell for a second…

It’s warm, slightly sweet, a little balsamic… honestly, I’m over here like—
“Is this a salve… or is this my new signature scent??”

Don’t be surprised if you catch me wearing it like perfume. I’m not even sorry.

Foraging tip:
Best time is late winter into early spring. Look after a good windstorm—cottonwood branches snap easily, so you’ll usually find buds already down and ready for you. Easy win.

Caution:
If you have an aspirin allergy—skip this one. Cottonwood contains natural salicylates.

And now… you KNOW my brain is already going here…

You already know I’m about to try this infused into tallow this year 😏🐄
Because if this turns out how I think it will…

Game. Over.

— Dr. Jodi Barnett ND
Dr. Jodi’s Apothecary

03/17/2026

It has become aware to me working with my peeps who believe they are eating better but not progressing in their health journey how its the little snacks and treats that still can be an issue. Im not being all doomsday doctory over here. But realistic....hence ... ya all have me going back to my roots of making stuff from scratch. And im sharing my best created from trial and error recipes. Thank my taste testers from way back when (a.k.a my kiddos who lived thru it 🤣)

Dr. Jodi’s Better-Than-Ritz Homemade Crackers
Clean, buttery crackers with that classic Ritz-style crunch — without the junk oils.

INGREDIENTS

• 1 cup all-purpose flour (or half white / half einkorn)
• ½ tsp salt
• ½ tsp sugar
• 4 tbsp cold butter (or grass-fed tallow)
• 3–4 tbsp cold water

Optional:
• 1–2 tbsp sourdough discard

----------------------------------------

DIRECTIONS

1. Mix flour, salt, and sugar.

2. Cut in cold butter until crumbly (small fat pockets = flakiness).

3. Add water slowly until dough forms.
(If using sourdough discard, reduce water slightly.)

4. Chill dough for 20–30 minutes.

5. Roll VERY thin (about 1/16 inch).

6. Cut into shapes and poke holes with a fork.

7. Bake at 350°F for 12–15 minutes until lightly golden.

8. Finish:
Brush lightly with melted butter and sprinkle with salt.

----------------------------------------

NOTES

• Butter = closest to Ritz flavor
• Tallow = deeper, savory flavor
• Thin dough = crisp texture
• Slight sugar = classic Ritz taste

----------------------------------------

Clean • Simple • No seed oils

— Dr. Jodi Barnett ND

03/17/2026

My Sourdough Discard Cheese Cracker👇👇

Alright… this one is for all my peeps staring at that sourdough discard like:
“I KNOW I shouldn’t throw this away…”
“But what the heck do I do with it?” 😆

Say hello to your new addiction:

SOURDOUGH DISCARD CHEESE CRACKERS
(aka: goodbye store-bought junk, hello crunchy goodness)

These are crispy, cheesy, a little smoky, and honestly… dangerous to have sitting on the counter.

INGREDIENTS

½ cup sourdough discard (unfed is perfect)
¾ cup all-purpose flour
½ tsp salt
½ tsp paprika (smoked paprika = next level flavor)
½ tsp garlic powder (optional but highly recommended)
3 tbsp cold butter, cubed
½ cup shredded sharp cheddar
¼ cup grated parmesan
1–2 tbsp cold water (if needed)

DIRECTIONS

1. Get your base going
In a bowl, mix flour, salt, paprika, and garlic powder.
Add cold butter and cut it in until crumbly.

2. Bring the flavor
Add cheddar and parmesan. Mix well.

3. Add the discard
Mix in sourdough discard until a dough forms.
If too dry, add cold water 1 tbsp at a time.

4. Chill
Form into a disk, wrap, and refrigerate for 30 minutes.

5. Roll it out
Preheat oven to 350°F.
Roll dough to about ⅛ inch thickness.

6. Cut & prep
Cut into desired shapes.
Place on parchment-lined baking sheet.
Poke holes with a fork.

7. Bake
Bake 12–15 minutes until golden and crisp.

8. Cool
Let cool completely to crisp up.

DR. JODI’S TID BITS

Extra cheesy? Add cheese on top before baking.
Spicy? Add a pinch of cayenne.
Pretzel vibe? Brush with butter and sprinkle coarse salt.
South west (pic) sprinkle with smokey paprika and dash of parsley flakes.
REAL TALK

These are:
- Cheaper than store crackers
- Cleaner ingredients
- Zero waste (use that discard!)
- Way better tasting

And just like that… your discard problem is solved.

— Dr. Jodi 🫶

03/17/2026

My Sourdough Discard Cheese Cracker👇👇

Alright… this one is for all my peeps staring at that sourdough discard like:
“I KNOW I shouldn’t throw this away…”
“But what the heck do I do with it?” 😆

Say hello to your new addiction:

SOURDOUGH DISCARD CHEESE CRACKERS
(aka: goodbye store-bought junk, hello crunchy goodness)

These are crispy, cheesy, a little smoky, and honestly… dangerous to have sitting on the counter.

INGREDIENTS

½ cup sourdough discard (unfed is perfect)
¾ cup all-purpose flour
½ tsp salt
½ tsp paprika (smoked paprika = next level flavor)
½ tsp garlic powder (optional but highly recommended)
3 tbsp cold butter, cubed
½ cup shredded sharp cheddar
¼ cup grated parmesan
1–2 tbsp cold water (if needed)

DIRECTIONS

1. Get your base going
In a bowl, mix flour, salt, paprika, and garlic powder.
Add cold butter and cut it in until crumbly.

2. Bring the flavor
Add cheddar and parmesan. Mix well.

3. Add the discard
Mix in sourdough discard until a dough forms.
If too dry, add cold water 1 tbsp at a time.

4. Chill
Form into a disk, wrap, and refrigerate for 30 minutes.

5. Roll it out
Preheat oven to 350°F.
Roll dough to about ⅛ inch thickness.

6. Cut & prep
Cut into desired shapes.
Place on parchment-lined baking sheet.
Poke holes with a fork.

7. Bake
Bake 12–15 minutes until golden and crisp.

8. Cool
Let cool completely to crisp up.

DR. JODI’S TID BITS

Extra cheesy? Add cheese on top before baking.
Spicy? Add a pinch of cayenne.
Pretzel vibe? Brush with butter and sprinkle coarse salt.
South west (pic) sprinkle with smokey paprika and dash of parsley flakes.
REAL TALK

These are:
- Cheaper than store crackers
- Cleaner ingredients
- Zero waste (use that discard!)
- Way better tasting

And just like that… your discard problem is solved.

— Dr. Jodi Barnett ND

03/17/2026

Alright peeps… let’s talk about something wildly exciting…

Paper towels.
(I know… try to contain yourself.)

A few years ago I finally looked at how fast I was blowing through paper towels every week and thought…
“Am I running a restaurant back here or what?”

Between wiping hands, cleaning up spills, grabbing one for this… one for that… it was just constant.

So I made a simple switch — nothing fancy, nothing Pinterest-perfect —
I just started using cotton napkins and kitchen cloths instead.

And let me tell you… I probably use about 90% LESS paper towels now.

I honestly can’t even remember the last time I bought a roll… it’s been close to 9 months.

In my kitchen, I keep it super simple:

• Cotton/linen cloths for cleaning and drying
• Linen napkins for meals (bonus points if they’ve got a fun little print — makes it feel less “blah” and more “put together”)

Most of mine?
Resale shops.

Yep. Nothing fancy. Just squares of fabric doing their job.

If you sew (or even kinda sew… or fake sew 😆):

Grab some cotton or linen on clearance — one yard goes a LONG way.
You can make several napkins for about $1 each.

I cut mine around 16x16, but honestly…
make them whatever size works for your crew.

Quick hem around the edges… done.

Now here’s the real magic — the system:

Everyone in the house knows:
Grab a napkin BEFORE you sit down.

No more knee-jerk reaching for paper towels like it’s a reflex.

After meals?

They go into a basket in the hallway — nothing complicated.
When I start laundry at night, they just go right in with the load.

Next day?
Clean, folded, back in the basket.

That’s it.

No overthinking.
No extra work.
No fancy systems.

Just a simple switch that:

Saves money
Cuts waste
Keeps you from constantly buying paper products
And honestly… feels a little more homey and intentional

Sometimes the best changes aren’t the big dramatic ones…

They’re the small, no-brainer swaps that actually stick.

And this one?

Total keeper.

— Dr. Jodi 🫶

03/16/2026

No-Bake Chocolate Peanut Butter Brownies
(A dangerously easy recipe I put together back in 2015… and yes, they disappear fast.)

These brownies require no oven, no baking skills, and very little patience. If you can push a button on a food processor, you can make these. They’re rich, chocolatey, naturally sweetened, and honestly… a little too easy to keep around the house.

Brownie Layer
Ingredients:
• 1 cup almonds
• 3 tablespoons coconut sugar
• ¼ cup raw cacao powder
• ⅛ teaspoon Himalayan salt
• ¾ cup pitted dates, tightly packed
• ⅔ cup natural peanut butter
• 2 teaspoons pure vanilla extract
• 2 teaspoons water

Directions:
1. Toss the almonds, coconut sugar, cacao powder, and salt into a food processor and grind until it forms a flour-like texture.
2. Add the dates and process until they break down and start sticking together.
3. Add the peanut butter, vanilla, and water.
4. Blend until everything forms a soft dough that holds together when pressed in your hand.
5. Line an 8×8 pan with plastic wrap and press the brownie mixture evenly into the bottom.
Peanut Butter Frosting
Ingredients:
• ⅔ cup natural peanut butter
• ⅓ cup maple syrup
• ¼ cup + 1 tablespoon warm water
• 2 tablespoons melted raw coconut butter (or coconut crème)

Directions:
6. Add everything to the food processor.
7. Blend until smooth and creamy.
8. Spread evenly over the brownie layer.
Optional
Sprinkle crushed peanuts over the top for extra crunch. Place the pan in the refrigerator for at least 4 hours (overnight is even better). Slice and enjoy.

Tip: Keep these stored in the refrigerator. They slice best when chilled and taste like a fudge brownie and peanut butter cup had a very happy marriage.

Harvested Health

04/03/2026

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