Before I was treated by Esther at Boise Natural Health Clinic I was miserable. My stomach had a constant pain and I felt depressed. My regular doctor tried everything, but brushed it off. I found out through Boise Natural Health Clinic that I had a severe case of SIBO (Small Intestinal Bacterial Overgrowth). After taking medication, adding vitamins and a new diet, I feel amazing. No more pain and I’ve lost 10 points, I feel so good that now I’m training to run a half-marathon. Thank you Esther.
Sherie Moody-St. Clair
Fall Pumpkin Power Smoothie
by Nicole Pierce, ND
So yummy! This creamy, bright green smoothie is a perfect fall breakfast, snack or even dessert. It’s completely balanced and will give you sustained energy for hours with its high Vitamin A, healthy fats and protein.
• 10 soaked dates (remove pits and soak for at least 5 minutes in hot water)
• 2 Tbsp chia and/or hemp seeds (soak in the milk while preparing other ingredients)
• 15 oz. can organic pumpkin
• 1/2 cup canned coconut milk
• 2 cup milk of choice (I use almond or hemp milk)
• 4 tsp almond butter
• 1/2 tsp cinnamon or pumpkin spice blend (cinnamon, allspice, nutmeg, clove)
• 1 in chunk of fresh peeled ginger root
• 1/2 tsp vanilla extract
• 4 tsp maple syrup (grade B)
• few drops liquid stevia (to taste)
• 2 large handfuls fresh spinach
• 2 Tbsp shredded coconut for extra coconutiness
• pinch sea salt
• ice cubes·
Blend Well and Enjoy!
-adapted from a recipe by Dr. Erika Siegel, ND of NourishMe Superfood Supplement (http://nourishme.com/)
Just wanted to share that my ex and I (who do not see eye to eye on vaccines) saw Dr. Dickerson at Boise Natural Health today and she was wonderful. Gave us each a packet of info, talked us through each shot and each disease, and was ultimately supportive of both of us and our thoughts/feelings. Not sure where we will end up as it relates to our child, but it’s the most settled I’ve felt about this particular issue in months. I highly recommend her if you and your spouse/partner are having a hard time navigating this issue.
I know (our own doctor) gets a lot of praise and I actually like him myself, but he’s NEVER provided the kind of information that Dr. Dickerson provided. She spent over an hour with us, had handouts, etc. She really was great. I always felt like (other doctor) was cool with us not vaxing, but still kind of wanted us to.
Her office does not accept insurance, but worth every penny.
We also did a well-child check and Dr. Dickerson was great with her!
– Happy Parent
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 4 Tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A dash of honey or a pinch of sugar if too acidic
- Wisk together the vinaigrette, adjust to taste with salt, pepper, honey.
- Add more vinegar, olive oil or a dash of water if needed, but note that the beans are sweet and absorb a substantial amount of the acidity of the vinaigrette.
Notes: Make plenty because this keeps well for several days. You can make this with any vegetable you have on hand and like. Often I include artichokes hearts, celery, blanched celeriac, cucumbers, cauliflower or broccoli florets, and asparagus …whatever is fresh and fabulous or just needs to be used in your refrigerator or garden.
Sweet Glazed Nuts
- 2 Tablespoon butter
- 2 Tablespoon honey, maple syrup or a combination
- 2 teaspoon vanilla
- 1/8 teaspoon sea salt
- 2 cup raw nuts (pecans, walnuts or almonds)
- Preheat oven to 300o F.
- Lightly coat a cake pan or 8×8 Pyrex dish with ½ teaspoon of butter or oil or line the pan with buttered parchment paper.
- Combine the butter and honey in a saucepan and heat over medium heat until bubbly. Add nuts and toss well to coat.
- Spread nut mixture into baking dish.
- Bake until nuts are golden and syrup bubbles – about 15 minutes. Stir occasionally to break up clumps.
- Remove from oven and cool slightly; remove while slightly warm with a spatula.
Variations: add ¼ teaspoon of cinnamon or curry or ginger for varied flavor options.
Nutritional information: 2 Tablespoon serving size: 113 calories, 9 gm fat, 5 gm carbohydrate, 2 gm fiber, 2 gm sugar, 3 gm protein, 38 gm sodium