http://Www.jodibarnett758.com/, http://www.jodibarnett.thegoodinside.com/

Harvested Health, LaPorte, IN (2026)

06/06/2026

How to clean cast iron the right way
A good cast iron skillet can last for generations, but one wrong wash can mess up the seasoning fast. If you cook in cast iron, this seven-step routine keeps it smooth, dark, and ready for the next meal without wasting money on a replacement.

Step 1: Scrape. Use a wooden spatula to lift off excess food while the pan is still warm. That keeps stuck bits from turning into a scrubbing job later.

Step 2: Rinse. Give it a quick rinse, but do not soak it for more than 1 minute. Cast iron hates sitting in water, and a long soak invites rust.

Step 3: Scrub. Use coarse salt and a sliced potato to work on stubborn spots. It sounds old-school, but the grit loosens food without stripping the seasoning.

Step 4: No soap. Ever! Dish soap can strip the seasoning, and that’s the slick surface that makes your skillet work so well. This is the part most people get wrong. Some swear they use soap on theirs and its fine. I do not use soap on cast iron.

Step 5: Rinse. Wash it thoroughly with warm water.

Step 6: Wipe. Dry well.

Step 7: Heat and grease. (I use tallow) Put the skillet on gentle heat to remove all moisture, then wipe on a thin layer of oil. That last coat keeps your cast iron protected and ready for the next round 🍳

The next time your skillet looks dull after dinner, you’ll know it’s not ruined, it just needs the right five-minute reset.
Your cast iron will last for generations if you take care of it.

06/06/2026

Dr. Jodi's pantry staples...
Homemade Baking Powder aluminum free

If you want a simple homemade baking powder, combine:
1 part baking soda
2 parts cream of tartar
1 part arrowroot powder, tapioca starch, or cornstarch (optional, helps prevent clumping)
Small Batch
1 tsp baking soda
2 tsp cream of tartar
1 tsp arrowroot powder
Mix thoroughly and store in an airtight container.
Equivalent to Store-Bought
1 teaspoon homemade baking powder = 1 teaspoon store-bought baking powder
If You Don't Have Cream of Tartar
You can often substitute:
¼ tsp baking soda + ½ cup buttermilk, yogurt, or another acidic ingredient already in the recipe.
However, cream of tartar is what makes true homemade baking powder work similarly to commercial baking powder.
Aluminum-Free Option
This homemade version is naturally aluminum-free and contains only ingredients you can identify.
Storage: For best results, make small batches and use within a few months, as the potency gradually decreases over time.

Dr.Jodi🫶 today's been a cooking and reorganization day. 💪

06/05/2026

Homemade granola headed to dehydrator.

Dr. JODI’S GRANOLA RECIPE 🫶
A dehydrator works very well for granola, especially if you prefer a more "raw" granola and want to preserve more heat-sensitive nutrients.

4 cups rolled oats
1 cup chopped nuts (pecans, walnuts, almonds)
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut flakes
1 tsp cinnamon
½ tsp sea salt
⅓ cup honey or maple syrup
¼ cup melted coconut oil
1 tsp vanilla
Instructions
Mix all ingredients thoroughly.
Spread onto dehydrator trays lined with non-stick sheets or parchment designed for dehydrators.
Press the mixture down firmly if you want clusters.
Dehydrate at:
125°F–135°F for 6–10 hours for a truly raw-style granola.
145°F for the first hour (food safety), then reduce to 125°F for the remaining time.
Break up and stir once or twice during drying.
Granola is done when completely dry and crunchy.
For Large Clusters
Add 1 lightly beaten egg white to the mixture before dehydrating.
Press firmly onto trays.
Avoid stirring until nearly dry.
Sourdough Granola Variation
IF you bake sourdough frequently, try:
4 cups rolled oats
1 cup sourdough discard
¼ cup honey
¼ cup melted coconut oil
Cinnamon and salt
Mix well, spread thinly, and dehydrate 8–12 hours until crisp. The sourdough adds a pleasant tang and may improve digestibility.
Storage
Room temperature: 2–3 weeks in an airtight jar.
Freezer: Up to 6 months.
The dehydrated version tends to be crunchier than oven granola and develops a wonderful nutty flavor without any risk of scorching.

06/04/2026

Whats your favorite cream soup?

I never buy canned soups and I never order soup from a restaurant...WHY? Well I enjoy a variety of soup recipes. But the MSG or derivatives tear me up..Headaches, gut issues... then there's the 👇
Why am I paying this much for a can that's mostly water?

So when my kiddos were little I ran a food Co-op ( basically Bulk buying options)and My quest was how I could put together quick pre prepped options to be able to zip thru a meal I felt confident to serve. Having a pre done soup Base is versatile and handy to keep on the pantry shelf.

This recipe was born outta some trial and error 🤣
Cream of Anything Dry Soup Mix, and whenever a recipe calls for cream of mushroom(for you who can eat cream of mushroom soup, some peeps are allergic to mushrooms 🙋‍♀️)cream of chicken, cream of celery, or any other canned cream soup, . This is also a quick base to have on hand for chicken parm or Alfredo any kind of sauce. I simply make my own.
It's cheaper, takes seconds to mix up, and I know exactly what's in it.👈

🥣 Cream of Anything Dry Soup Mix
Ingredients
* 2 cups milk powder
* 1½ cups cornstarch (or arrowroot powder)
* 4 tablespoons onion powder
* 2 teaspoons dried basil
* 2 teaspoons dried thyme
* 1 teaspoon black pepper
* 2 teaspoons dried parsley
* 3TB nutritional yeast
*1 tsp sea salt
*1/2 tsp garlic pwdr
For peeps who like me have an issue with MSG. To replace bouillon cubes in recipes.
(3TB nutritional yeast, 1 tsp sea salt, 1/2 tsp garlic pwdr, 1/2 tsp onion powder).

Directions
Mix all ingredients thoroughly and store in an airtight glass container. I see a lot of people using the vacuum system for mason jars to make them air tight but you have to reseal each time🤔 NEWSFLASH DIDNT HAVE one of those back in early 90s. I just used mason jars and screwed on lids.

To Use
Add ⅓ cup of the dry mix to a saucepan.
Slowly whisk in milk, cream, or water until you reach your desired consistency.
Heat while stirring until thick and creamy.
That's it!�

Ways I Use It
Casseroles
Cream of chicken recipes
Cream of mushroom dishes
Broccoli soup
Pot pies
Scalloped potatoes

And just about any recipe that calls for a can of condensed cream soup.
I loved having homemade convenience foods on hand. They're usually cheaper, taste better, and saved me from making last-minute grocery runs.

One batch of this mix lasts a surprisingly long time, and earned a permanent spot in my pantry.
Dr Jodi🫶

06/04/2026

Homemade yogurt. If you have any instapot and haven't yet made your own yogurt. It couldn't be easier to do.

1gallon whole milk
1/2 cup starter (I simply use greek yogurt vs. Starter pack or you reserve 1/2 cup of your last batch.
2 tsp vanilla extract or whole bean (ur choice)

Add milk and set yogurt button to boil about 30 to 35 mins. Take to temp 180° then remove lid and let cool to 110°.
Temper your starter with some of the warm milk before adding. If you'd like you can choose to add 2 TB honey and the vanilla at this point. Then mix in the pot.

Reset yogurt button to normal and time to 11hr.

If you want greek yogurt strain contents then an all cotton cloth (cheesecloth is horrible to use it's too thin). You're draining off the liquid whey (save this in mason jar in fridge to add to sour dough breads and other recipes.
OR

Leave whey liquid and its yogurt not greek.

Taste is amazing. The greek version is so thick and creamy. You can also do this with fresh goats milk if you choose. Im gonna play around with coconut milk and see how it rolls.

06/01/2026

Dr. Jodi's Apothecary

Tallow products will be rolling again soon. Took time off for a back injury ...I'm starting production again. Just made a few sample tubes of Pit Stick deodorant . Absolute rose tallow face and body butter 4oz. Jars coming and Vanilla tallow face and body butter 4oz. Jars, tinted tallow face butter and tinted lip balm. Stay tuned 💪 (tube in the back is for me to sample ) 😊 Hoping the cardboard tubes dont disappoint me becuz I dont want to use plastic anything for these products.

06/01/2026

Dr. Jodi's Health Tip...The Scoop on Fiber!

Most people think fiber's main job is to help your bowels move better
And yes, fiber appreciates the recognition.
But that's actually one of the least interesting things it does.

Think of your colon as a neighborhood. Your gut bacteria are the residents. Fiber is the grocery delivery truck.

When you eat fiber-rich foods, you're not really feeding yourself—you're feeding the trillions of tiny freeloaders living in your colon.

The good news?
The good tenants pay rent.

When beneficial bacteria ferment certain fibers, they produce compounds called short-chain fatty acids, especially butyrate.
Butyrate is basically premium fuel for the cells lining your colon. It helps support the gut barrier, healthy immune function, and appropriate inflammatory responses.
No butyrate? Your gut lining starts operating on a tighter budget.

Not all fibers are created equal.
Some of the best foods for butyrate production include:
Cooked and cooled potatoes
Cooked and cooled rice
Slightly green bananas
Oats
Beans and lentils (presoak if using dried beans)
Barley (more.peeps need to add this forgotten grain)
Apples ( also high in pectin which absorbs toxins in the gut)
Ground flaxseed (put in smoothie, sprinkle in salads, sprinkle on cooked veggies)

Notice what's missing?
A bottle labeled "Colon Cleanse Supreme 9000."
Most of the time, your gut bacteria would much rather receive actual food than another expensive supplement promising to "detox" you.
Now, can supplements help?
Yes they can but certain fiber supplements especially combo products can actually slow the motility in a bowel thats already sluggish.

Psyllium husk, resistant starch, PHGG, and acacia fiber can all have a place. But food brings along vitamins, minerals, antioxidants, and dozens of different fibers that supplements simply can't replicate.

Your colon lining renews itself every few days. That's a lot of construction work going on behind the scenes.
If you've been living on coffee, protein bars, and good intentions, your gut bacteria may be filing complaints with management.

If you're struggling with bloating, constipation, diarrhea, food sensitivities, or digestive issues, don't just guess.
Let's figure out what's actually going on.
📞 Schedule a telehealth consultation today.
Dr. Jodi 🫶
219-713-4789

Sources: Donohoe et al., Cell Metabolism (2011); Furusawa et al., Nature (2013); Topping & Clifton, Physiological Reviews (2001); Louis & Flint, Nature Reviews Gastroenterology & Hepatology (2017).

05/28/2026

Choline is Important...more than most realize.

Choline is one of the few nutrients Americans are genuinely under-consuming in measurable amounts.

Not “wellness influencer low.” Actually low by national intake data.

NHANES analysis found only 6.6% of U.S. adults meet the Adequate Intake for choline. Adolescents were even lower. (Wallace & Fulgoni, 2016)

Why does this matter?
Because choline is not optional metabolism.
Your body uses choline to: • build healthy cell membranes
• move fat out of the liver properly
• produce acetylcholine for memory, focus, and nervous system signaling
• support methylation and homocysteine balance

When researchers intentionally removed choline from human diets in controlled feeding studies, many participants developed fatty liver changes and muscle damage within weeks.

This is not theoretical deficiency. This is measurable physiology.

And here’s where the conversation gets interesting…
Eggs became demonized for cholesterol while simultaneously being one of the richest natural choline sources available.
One egg contains about 147 mg of choline, significantly more than most commonly eaten foods.

YES… there are plant-based and non-meat sources too: • soybeans and edamame
• tofu
• quinoa
• broccoli
• Brussels sprouts
• shiitake mushrooms
• kidney beans
• peanuts
• sunflower lecithin
• wheat germ

But most contain modest amounts, meaning intake has to be intentional to consistently meet daily requirements.

Pregnancy and postmenopausal years make this even more important because choline plays a major role in brain, nervous system, liver, and methylation health.

Sometimes symptoms people struggle with daily:
• brain fog
• poor focus
• sluggish detoxification
• fatty liver patterns
• methylation issues
• elevated homocysteine
• nervous system dysfunction

These symptoms are not always about needing another medication.
Sometimes the body is missing raw materials.

This is why I look deeper.

In my telehealth sessions, I evaluate the bigger picture: • nutrition patterns
• mineral status
• nervous system stress
• methylation support
• digestion and absorption
• liver burden
• functional lab interpretation
• individualized dietary strategies

Because health is rarely about one isolated nutrient. It is about understanding the entire terrain.

If you’re struggling with fatigue, brain fog, hormone shifts, nervous system dysregulation, digestive issues, or chronic health concerns and want a deeper root-cause approach, I offer telehealth consultations nationwide.

📞 Dr. Jodi 🫶
219-713-4789
🌿 Rooted in Nature, backed by knowledge.

— Citations:
• Wallace TC, Fulgoni VL. Assessment of Choline Intake in the United States. J Am Coll Nutr. 2016.
• Fischer LM et al. S*x and menopausal status influence human dietary requirements for the nutrient choline. Am J Clin Nutr. 2007.
• Niculescu MD et al. Choline availability modulates methylation-dependent processes. Am J Clin Nutr. 2007.
• Institute of Medicine Dietary Reference Intakes, 1998.
• USDA Database for Choline Content of Common Foods.

05/28/2026

These easy homemade basics are fresher, cleaner, and more flavorful than store-bought 🧀🥛🧈
Simple ingredients. Big flavor.
Once you try homemade, there’s no going back 🤍

1️⃣Homemade Mozzarella Cheese (Quick & Easy)

This is a 30-minute fresh mozzarella—soft, stretchy, and perfect for pizzas, caprese, salads, or snacking.

Ingredients
1 gallon whole milk (not ultra-pasteurized)
1½ tsp citric acid
¼ tsp liquid rennet (or 1 rennet tablet, crushed)
1 tsp salt (or to taste)
¼ cup cool water (divided)

Instructions

Prepare the milk
Dissolve citric acid in ¼ cup cool water. Pour into cold milk and stir gently. Heat milk to 90°F (32°C) over medium heat (do not boil).

Add rennet
Dissolve rennet in 2 tbsp cool water. Stir into milk using an up-and-down motion for 30 seconds. Cover and let sit 5–10 minutes until curds form (should look like soft gelatin).

Cut & heat curds
Cut curds into a grid using a long knife. Heat gently to 105°F (40°C) while stirring slowly. Curds will shrink and separate from whey.

Drain
Scoop curds into a microwave-safe bowl or cheesecloth-lined strainer. Drain off excess whey.

Stretch the mozzarella
Microwave method (easiest):
Microwave curds 30 seconds, drain whey.
Add salt. Microwave another 20–30 seconds, then stretch and fold like taffy until smooth and shiny.

Hot-water method (traditional):
Pour 170°F (77°C) hot water over curds. Stretch and fold with a spoon or gloved hands until elastic.

Shape
Form into balls or logs. Place in ice water for 5 minutes to set shape.

Storage
Best eaten fresh (same day)
Store in lightly salted water in the fridge up to 3 days

Tips for Perfect Stretch

Use whole milk only
Avoid ultra-pasteurized milk
Don’t overheat—stretching happens around 135°F
If it breaks, reheat and stretch again

2️⃣Homemade Cream Cheese (Smooth & Spreadable)

This is a simple, no-preservative cream cheese—perfect for bagels, cheesecakes, dips, frostings.

Ingredients
1 quart whole milk (not ultra-pasteurized)
1 cup heavy cream
2 tbsp lemon juice or white vinegar
½ tsp salt (adjust to taste)

Instructions

Heat the dairy
In a heavy pot, combine milk + cream. Heat gently to 185°F (85°C), stirring often. Do not boil.

Curdle
Remove from heat. Stir in lemon juice or vinegar. Let sit 10–15 minutes until curds fully form.

Drain
Line a strainer with cheesecloth. Pour curds in and let drain 30–60 minutes (longer = thicker).

Blend
Transfer curds to a food processor or blender. Add salt. Blend until completely smooth and creamy (2–3 minutes). Add 1–3 tbsp whey or cream if needed for smoothness.

Texture Guide
Soft spread → drain 30 minutes
Classic block-style → drain 60–90 minutes
Whipped cream cheese → blend extra long, add splash of cream

Storage
Store in an airtight container
Refrigerate up to 5–7 days

3️⃣Homemade Butter (Easy & Creamy)

You only need one ingredient—and in about 10 minutes, you’ll have fresh butter plus buttermilk. Perfect for bread, baking.

Ingredients
2 cups cold heavy cream
(must be full-fat; not ultra-pasteurized if possible)
Optional: ¼ tsp salt (for salted butter)

Method 1: Stand Mixer (Fastest)
Pour cream into mixer bowl.
Beat on medium-high.
Cream → whipped cream → grainy butter (5–7 min).
Butter solids separate from liquid (buttermilk).
Strain and reserve the buttermilk.

Method 2: Mason Jar (Fun & Kid-Friendly)
Fill jar ½ full with cream.
Seal tightly and shake 5–10 minutes.
When solids form, strain out buttermilk.

Rinse the Butter (Important!)
Rinse butter under cold water.
Press and fold until water runs clear.
➡ This removes leftover buttermilk so butter lasts longer.

Season & Shape
Mix in salt if using.
Shape into a log, ball, or press into a butter mold.
Wrap in parchment or wax paper.

Storage
Fridge: 7–10 days
Freezer: up to 6 months

4️⃣Homemade Yogurt (Creamy & Foolproof)

This is a simple, reliable homemade yogurt—great for breakfast bowls, sauces, marinades.

Ingredients
1 gallon whole milk (not ultra-pasteurized if possible)
1/2 cup plain yogurt with live cultures (starter)

Instructions
Heat the milk
Pour milk into a saucepan. Heat to 180°F (82°C), stirring often.
This step makes yogurt thicker.

Cool
Let milk cool to 110°F (43°C).
(Warm, not hot—this is crucial.)

Add starter i always add 2 TB vanilla to mine here.
Whisk yogurt starter into the warm milk until smooth.

Incubate
Choose one method:
Oven: Light on, door closed
Instant Pot: Yogurt setting
Yogurt maker
Wrapped in towels in a warm spot

Incubate 6–8 hours (longer = tangier).

Chill
Refrigerate at least 4 hours to fully set.

5️⃣Homemade Sour Cream (Thick & Tangy)

This is the classic cultured sour cream—rich, smooth, and perfect for tacos, dips, baked potatoes, cheesecakes, and sauces.

Ingredients
1 cup heavy cream
1 tbsp buttermilk
(or 1 tbsp plain yogurt with live cultures)

Instructions
Mix
Stir heavy cream and buttermilk together in a clean jar.
Cover & rest
Cover loosely (or lid slightly ajar).
Leave at room temperature for 12–24 hours until thickened.
Chill
Once thick, refrigerate 4 hours to fully set.

Texture Guide
12 hours → mild, pourable
18 hours → classic sour cream
24 hours → extra thick & tangy

Storage
Refrigerate up to 10 days
Always use a clean spoon

6️⃣Homemade Mayonnaise (Creamy & Foolproof)

This is a rich, smooth homemade mayo made in under 2 minutes. Perfect for sandwiches, salads, dips, sauces.

Ingredients
1 large egg (room temperature)
1 cup neutral oil (avocado, light olive, or canola)
1 tbsp lemon juice or white vinegar
½ tsp salt
Optional: ½ tsp Dijon mustard (for flavor & stability)

Method 1: Immersion Blender (Best & No-Fail)
Add all ingredients to a tall jar (oil on top).
Place immersion blender at the bottom.
Blend without moving for 10–15 seconds.
Slowly lift blender until fully emulsified.

Thick, glossy mayo every time.

Method 2: Food Processor / Blender
Add egg, lemon juice, salt, and mustard.
Blend briefly.
Slowly drizzle in oil while blending continuously.
Blend until thick and creamy.

Storage
Store in a sealed jar
Refrigerate up to 5–7 days
Always use a clean spoon

7️⃣Homemade Coffee Creamer (Simple & Customizable)

This is a smooth, rich homemade creamer—perfect for hot or iced coffee, lattes, and flavored drinks.

Ingredients
1 cup heavy cream (or half-and-half for lighter)
1 cup milk
2–4 tbsp sweetened condensed milk (or sugar, to taste)
1 tsp vanilla extract

Instructions
Whisk all ingredients together until smooth.
Taste and adjust sweetness.
Pour into a clean bottle or jar. Chill before using.

Storage
Refrigerate up to 7–10 days
Shake before each use

Popular Flavor Variations
(Add to the base recipe)

- Honey Creamer
Replace condensed milk with 2–3 tbsp honey
- Chocolate Creamer
2 tbsp cocoa powder
1–2 tbsp chocolate syrup
- Pumpkin Spice
2 tbsp pumpkin purée
½ tsp pumpkin spice
Extra sweetener to taste
- Caramel
2–3 tbsp caramel sauce
- Hazelnut
½ tsp hazelnut extract

05/26/2026

SOUR DOUGH BREAD

Dr. Jodi’s STRAIGHT TALK 👇

Sourdough has officially become a wellness status symbol. Everybody suddenly has a flour-dusted apron, a starter named “Gertrude,” and a loaf sitting on the counter like it’s a family heirloom. 😂

But here’s the problem…

A lot of the “sourdough” people are buying at the grocery store isn’t actually real sourdough.

Yep. I said it.

The biology behind REAL sourdough is legitimate. The health claims didn’t come out of thin air. But the benefits come from the FERMENTATION… not the word “sourdough” slapped on the bag.

Here’s what actually happens:

Traditional sourdough is made with a living starter culture — wild yeast plus lactic acid bacteria — and it ferments slowly.

During that time, those bacteria produce lactic acid and acetic acid. Those acids help slow starch digestion and slow gastric emptying, which means glucose enters the bloodstream more gradually.

Translation?
Same carbs… but your blood sugar gets hit with a garden hose instead of a fire hydrant.

Studies back this up.

Liljeberg & Bjorck (Am J Clin Nutr, 1997) showed that organic acids added to bread lowered post-meal glucose and insulin responses in healthy adults.

Then Ozer et al. (Wien Klin Wochenschr, 2023) tested women with gestational diabetes and healthy pregnant women using identical breakfasts with different breads. The white bread group produced 45% more insulin and significantly higher glucose responses compared to sourdough whole grain bread.

The bread mattered.

NOW… here comes the food industry plot twist. 🙄

“Sour dough” is not a tightly regulated term.

So manufacturers figured out they can:
• Throw in commercial yeast
• Speed-rise the dough in 2 hours
• Add vinegar or “sourdough flavor”
• Slap rustic packaging on it
• Charge you $8 a loaf

Congratulations. You just bought fast bread wearing a farmhouse costume.

Real sourdough should have:
• Flour
• Water
• Salt
• Starter

That’s basically it.

If the ingredient label says:
❌ Yeast
❌ Vinegar
❌ Acetic acid
❌ Natural flavor
❌ “Made with sourdough starter”

…you’re probably looking at a shortcut loaf designed to taste sour without actually going through full fermentation.

And yes — adding vinegar does have SOME effect on blood sugar. The 1997 study showed that.

But that’s not the same thing as a long slow ferment that changes the starch structure itself.

Big difference.

The takeaway?

The blood sugar benefits of sourdough are real.

But the benefit lives in the fermentation… not the marketing.

Don’t just read the front of the bag.
Flip it over.
The ingredient label tells the truth. 😉
Pay attention peeps.
Dr. Jodi 🫶

Citations:
Liljeberg HGM & Bjorck IME. Am J Clin Nutr. 1997.
Ozer B et al. Wien Klin Wochenschr. 2023.

Harvested Health

06/06/2026

06/06/2026

06/05/2026

06/04/2026

06/04/2026

06/01/2026

06/01/2026

05/28/2026

05/28/2026

05/26/2026

Address

Telephone

Website

Alerts

Shortcuts

Share