Treebark and Berry Girl

01/29/2026

I've heard it said that Elderberry tonic is comparable to Tamiflu when it comes to shortening the duration and severity of colds and flu like symptoms. It is loaded with Vitamin C, and has antioxidants like flavonoids and anthocyanins which help combat oxidative stress and protect the body's cells.

That was enough for me, and the proof is in the taking. We generally start early October and continue through April. That, along with Vitamin C, Zinc, and an Immune Support supplement that contains Echinacea, Propolis, and garlic.

BUT...I feel the best defense that we have is the food that we consume. Our Plant-Based Lifestyle, which we've fine tuned over the last 19 years, is our BIGGEST defense. Neither Paul nor I have had a cold or flu since March 2021. We have a Creator that has given us everything we need to live a healthy lifestyle. Is it time YOU start embracing it?

It's truly why I say:
"Great health begins in the garden." Genesis 1:29

Recipe can be found on my BLOG page: treebarkandberrygirl.com

01/26/2026

Many days are a throw together with a Plant-Based Lifestyle. Trying to use up what’s in the frig, along with items I “canned” or “froze” during harvest.
Canned tomatoes; frozen green beans, fresh onion, carrot, red beet, and red cabbage. Serving over red lentil pasta and some left over quinoa.
A side of gluten free bread made mainly with arrowroot powder and almond meal and a slather of almond butter.
Happy tummy right here. 😋

11/26/2025

Broccoli…has a question for you. 🥦😃

11/24/2025

It’s pomegranate season! If you’ve never tasted one of these babies, you’re missing out. They do have a teeny tiny seed in the inside of them, but the burst of goodness when you bite into these is just amazing!
High in antioxidants and anti-inflammatory properties, fiber, and essential vitamins (C, K, folate, and potassium) and minerals.
Sure hope you’ll give one a try. And if you do…add it to a date with some peanut butter, a tiny bit of dark 80% chocolate.
Oh my goodness, such a delight!! 😋🤤❤️

11/21/2025

Part of a healthy journey is MOVEMENT!
I am not a gym rat. I have never really liked the “gym”, but I have always enjoyed working out in my own home. With patience and perseverance, I have conditioned myself to be able to do it every day.
My encouragement to you is find something you enjoy that includes movement every day.
Walking, running, bicycling, swimming, resistance training, lifting weights, you find your niche.
Currently I am doing resistance training and in home walking. The app I use is Grow With Jo. (She’s on YouTube you can check her out.)
God designed us to move. ❤️ Just get up and move!
Your body will thank you for it.

11/13/2025

Wanted something “lite” for dinner. Was craving Chickpea sald, but only had red kidney beans on hand. So… let’s experiment I say. 😃

I made some Cashew Caesar Dressing (this was my binder-mayo.)
Mashed the kidney beans.
Added raw onion, celery, and dill pickles, and whipped it together.
Served it on raw zucchini wheels, topped with yellow bell pepper and a bit of avocado, with a side of crunchy dehydrated cherry tomatoes.
Quite satisfying. 👍

Cashew Caesar Dressing
(From Dr. Joel Fuhrman “Eat to Live”)
4 cloves of garlic
2/3 c unsweetened almond, soy, or h**p milk
1/3 cup raw cashew butter or 2/3 cup of raw cashews
1 1/2 tablespoons of nutritional yeast
1 tablespoon of fresh lemon juice
1 teaspoon Dijon mustard
Black pepper, dill, or other seasoning to taste

Preheat oven to 350. Break garlic cloves apart leaving on the paper skins. Roast for approximately 12 to 20 minutes until soft. When cool remove the skins and blend with the remaining ingredients in a high-powered blender.

11/13/2025

Butternut Blueberry Breakfast
(Dr. Joel Fuhrman “Eat to Live”)

This is a great breakfast as the temps are dropping and the Holiday season is coming. This could also be used as a side dish at Thanksgiving dinner.
1 butternut squash
2 apples (peeled & cored)
2 cups blueberries (frozen in fine)
2 oz raisins or currants
1 tsp cinnamon
1 tsp pumpkin pie seasoning
1/2 cup pomegranate seeds

Slice the butternut in half and take out the seeds. Dice the apples and add them to the hollowed out area.
Place face down on a baking sheet and add some water to the bottom of the pan.
Cover to keep the steam in.
Bake at 400 for 30 minutes, pierce to see if soft. Continue baking until fork comes out easily. Turn over and add blueberries and raisins and cook for 10 more minutes. (During last 10 minutes, roast the walnuts/pecans in another pan.)
Once done, dump all into a bowl (scraping the butternut out from the skin, discard the skin) mix well, add pomegranates and nuts.
Serve and enjoy!
I added a small amount of granola to the top before eating.

01/10/2025

01/07/2025

01/07/2025