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Harvested Health, LaPorte, IN (2026)

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.

03/14/2026

I know we've all gotten used to purchasing pre-made protein powders for convenience. But the added processing, and everything but the kitchen sink tossed in for good measure...and the cost of said conveniences.
If you own a food processor or grinder. For some extra time spent in kitchen...guys you can make your own at a more reasonable $..and KNOW without guessing whats in it! 🤔

So this is for my DIY peeps.
Ill give nutritional breakdown in comments 👇

Homemade Protein Powder Recipe
Balanced Homemade Protein Powder
Ingredients:
• 1 cup pumpkin seeds
• 1 cup almonds
• 1 cup h**p seeds
• 1/2 cup chia seeds
• 1/2 cup flax seeds
• 1/2 cup sesame seeds
Optional additions:
• 1/4 cup unsweetened coconut powder
• 2 tablespoons cacao powder
• 2 tablespoons collagen or gelatin
Instructions
1. Grind each ingredient separately in a coffee grinder or high‑speed blender.
2. Mix all ground ingredients together in a large bowl.
3. Store in an airtight glass container in the refrigerator to prevent oils from going rancid.
Serving Suggestion
Use 2 tablespoons per serving. Add to smoothies, yogurt, oatmeal, or blend with milk and fruit for a shake.
Estimated Nutrition (per 2 tablespoons)
Approximately 7–9 g protein plus healthy fats, fiber, magnesium, zinc, and omega‑3 fatty acids.
Simple Protein Shake
• 2 tablespoons homemade protein powder
• 1 cup milk or almond milk
• 1/2 banana or a handful of berries
• 1 teaspoon honey (optional)
• Ice cubes
Connective Tissue Support Version
To support joints, ligaments, and tendons, add the following to the blend:
• 1/2 cup collagen peptides
• 2 tablespoons bone broth powder
• 2 tablespoons cacao powder
• 1 tablespoon cinnamon
Dr Jodi🫶

03/13/2026

Homemade Coffee Creamer (Real Ingredient Version)
👇👇👇

Simple Homemade Coffee Creamer
Ingredients:
- 1 cup heavy cream (look for a brand that lists only “cream”)
- 1 cup whole milk
- 1–2 tablespoons pure maple syrup or raw honey
- 1 teaspoon real vanilla extract
- Optional: pinch cinnamon or sea salt

Instructions:
1. Pour heavy cream and milk into a glass jar or small pitcher.
2. Add maple syrup or honey for sweetness.
3. Stir or shake in vanilla extract.
4. Close the jar and shake well until fully combined.

Storage:
Store in a sealed glass jar in the refrigerator.
Keeps 7–10 days. Shake before using.

Rich Coffee-Shop Style Version
Ingredients:
- 1½ cups heavy cream
- ½ cup whole milk
- 1–2 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions: Mix all ingredients in a jar and shake well. This produces a thicker creamer.

Dairy-Free Version
Ingredients:
- 1 cup canned coconut milk
- ½ cup unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions: Blend or shake ingredients together and store in the refrigerator.
Flavor Ideas
Vanilla Cinnamon: vanilla + cinnamon
Maple Cream: maple syrup + pinch sea salt
Chocolate Cream: add 1 teaspoon raw cacao
Pumpkin Spice: add pumpkin puree + pumpkin spice.

Simple Label Rule
The best ingredient list for creamer should look like this:
Cream
Milk
Vanilla
Sweetener
That’s it — no stabilizers or emulsifiers needed.
Dr Jodi 🫶

03/13/2026

Heavy Cream Isn’t Just Cream
Heavy cream isn’t just “cream”… and once you see the label, you may never look at your coffee the same again.
Last week I mentioned to one of my peeps that Starbucks whipped cream contains carrageenan, and they were like “No it doesn’t! They make it fresh in the store with heavy cream and vanilla syrup!”
Well… here’s the kicker.
The carrageenan isn’t in the whipped cream recipe — it’s already hiding in the heavy cream they start with.👈
Yep.
Most commercial heavy cream brands sneak carrageenan into the carton before it ever hits the coffee shop.
Now technically carrageenan comes from seaweed, which sounds all wholesome and ocean-fresh… but don’t let the seaweed halo fool you.
Some testing has found that carrageenan can contain up to 25% degraded carrageenan — the form that is not supposed to be in food.
And degraded carrageenan?
That little gem is classified by the International Agency for Research on Cancer as a “possible human carcinogen.”
So your innocent little swirl of whipped cream may be bringing along an uninvited lab experiment.
And that’s not the only issue.
Carrageenan has also been linked to:👇
• intestinal irritation
• digestive discomfort
• inflammation in the gut
Which can be a real problem if you’re putting it in your coffee every single morning or for some multiple times a day….
But wait… the ingredient list circus doesn’t stop there.
Some brands also add these extra “bonuses”:
MONO & DIGLYCERIDES
Often contain small amounts of trans fat — linked to higher risk of heart disease and metabolic issues.
POLYSORBATE 80
An emulsifier that research has associated with inflammation, gut irritation, and metabolic changes.
So that innocent carton labeled “Heavy Cream” can sometimes look more like a chemistry project wearing a dairy costume.
The good news?
You can still enjoy real cream… you just have to flip the carton over and read the label.
The best ingredient list should say exactly this:
Cream.
That’s it.
No seaweed science experiments required.
— Dr. Jodi Barnett ND

Harvested Health

03/23/2026

03/21/2026

03/19/2026

03/17/2026

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