• Elizabeth | Dietitian Nutritionist

Blog & Recipe : Connecting the Soil & You

By Elizabeth Ray MS RDN LD

“Then the LORD God formed the man out of the dust from the ground and breathed the breath of life into his nostrils, and the man became a living being.” Genesis 2:7

Whether the Bible is your life compass or not, I think it’s safe to agree that our physical bodies are a product of the Earth. Therefore it’s no surprise to me, as I read the book Farmacology that the author Daphne Miller, MD concludes “we are of the soil.”

For instance, Dr. Miller writes “the detailed description of a soil ecosystem where the nutrient exchange between the soil, microbe and plant sounded curiously similar to what takes place in our own intestines. Like our own bio systems, it too depends on the bacteria and fungi to supply it with the fats, amino acids, and carbohydrates that make up its structures.”

Addition similarities that our physical bodies share with the soil are identified as : we share the same mineral and vitamin composition, the same nitrogen-to-carbon ratio, and similar pH levels.

Now that we have made the connection between us and the soil, how does this apply to health? And why is a successful physician traveling the nation to volunteer as a farm share and interview sustainable farmers so to improve her care and outcomes of her practice?

Dr. Miller writes that there are obvious factors between farming and medicine today, however, these differences are a result of technological advancements. Advancements of any kind have perks, nonetheless, Dr. Miller believes that the “reduction” progress of today’s health care could use a lesson from the “weblike,” or holistic problem solving of today’s sustainable farmer.

In addition, when it comes to improving our health, Dr. Miller encourages us to consider the source of our food. This is not the same as eating more marketed-packaged health foods or putting your trust into labels like organic.

Moreover, for next level, game changing health, we need to consider “entering the cycle” of the farming community. To enter the cycle, grow food for yourself. Or choose to buy food from a local farmer or farmers’ market. And if buying your food from a farmer, ask questions, like how and where your food is grown/raised? Know your farmer and understand the process because the health of their soil will impact your health.

Also when choosing to “enter the cycle” of the farming community, your gut will be introduced to a microscopic kingdom of bacteria and fungi. As mentioned before, our digestion and overall health depend upon these micro-bugs. The environment of the soil will determine if beneficial microorganisms will be present or not, thus, the health of the farmers soil will impact your health.

So are you ready to “enter the cycle” to boost the health of your soil? If so, there are some local farmers who are growing/raising food during the winter months! Solway Farms and Modern Heritage Farms are open to orders. Also I have placed orders with Living Waters Ranch and S&B Bell Farms during these winter months.

Also to learn more about the connection between your health and the soil, grab a copy of Farmacology by Dr. Daphne Miller! It is a wonderful read!

This skillet meal is quick, easy and full of flavor!

Loaded Veggie Sausage Skillet Meal

Whole30, Paleo, Keto

This skillet meal represents more than 10 nutritious veggies, two powerhouse spices, and one super healthy herb! Plus this skillet meal is quick, easy and full of flavor!

Time : 30 minutes

Servings : 2-4


1 pound ground pork from S&B Bell Farms

1 bunch green onions from Solway Farms

1 bunch carrots from Solway Farms

1 bunch dinosaur kale from Solway Farms

1 cup superfoods microgreens from S&B Bell Farms

2 Tablespoons Oomph Cooking Blends No. 1 Duxelles

Spices : 1 Tablespoon sage, 1 Tablespoon fennel


1.Place ground pork in a medium sized nonstick skillet on medium heat. Add spices.

2.While the pork and spices cook, carefully remove the root bottoms of the green onions with a sharp knife. Roughly mince the bottom part of the green onions, and slice the leafy tops into strips.

3.Next, wash and pat dry carrots. Carefully remove the bottoms and tops of the carrots. Roughly dice carrots.

4.Add bottoms of the green onions and carrots to the ground pork. Mix ingredients well. Cover skillet with top; the top will trap moisture so that carrots can cook quicker.

5.Then, wash kale and pat dry. Carefully slice the dinosaur kale into strips.

6.Once ground pork is cooked and the carrots are soft, add kale and leafy green tops of the green onions. Mix ingredients. Reduce heat to low, and cover skillet with a top.

6.Stir occasionally until kale is dark green and all ingredients are mixed.

7.Lastly, add microgreens and mix.

8.Salt and pepper to taste, serve and enjoy!

For more delicious and simple skillet meals, visit https://www.wholefoodbeliever.net/post/recipes-3-30-minute-skillet-meals

Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.

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For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever does not provided medical or nutritional advise, treatment, or diagnosis.

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