By Joan Haynes, NMD Quick Boiling is a quick way to cook greens, with the added benefit of maximum nutrient conservation. Save the water and add to a broth for soup or cool it and feed it to your plants. Vitamin A, vitamin C, folic acid, calcium, iron, magnesium, and even protein are a part … Read more
From What’s for Breakfast: Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People by Joan Haynes, NMD and Lori Horan Soule, NMD, LAc Ingredients 1 cup ground flax seeds 1 cup ground almonds ½ cup oat bran 1 ¼ cup rice bran 1 cup rice protein powder This thick hot cereal is comfort food at its best. Plus, … Read more
by Joan Haynes, NMD Could your chronic illness or allergic reactions be related to ongoing exposure to toxic chemicals? A newly available and finally affordable lab test (only $219) screens for the presence of 168 different toxic chemicals all from a single urine sample. Exposure to these compounds has been linked to allergic reactions, cancer, obesity, infertility, fibromyalgia, heart disease, … Read more
Joan Haynes, NMD It may seem counter intuitive, but strangely enough, the symptoms of stomach acid over-production and under production are very similar. Proper stomach acid levels actually cause the sphincter muscle at the top of the stomach to close. If there is not enough acid, the valve stays open, causing what little stomach acid … Read more
by Anne Woodhouse, CHN Spring into delicious healthy foods for the season and Braised Chard with Shitake Mushrooms recipe. Ingredients 10-12 Shitake Mushrooms, fresh or dried 1 pound chard 1 onion, diced finely 1 large garlic clove finely minced 2-3 Tbsp Olive oil 1 cup water Salt to taste Instructions If using fresh shitake, wash … Read more
By Joan Haynes, NMD I’m a big gardener. I’m a naturopathic physician. I’m fascinated by microbiology and the impact of nutrition on good health. Fermentation was inevitable, but, intimidating. What a wonderful surprise to learn how easy fermentation is. Fermentation is the process by which microorganisms – bacteria, yeast, and mold – transforms food and … Read more
Joan Haynes, NMD Make sure you are staying hydrated. Dehydration is very common in our dry hot summers. The first sign of dehydration is fatigue, not thirst! The average 150 poundperson needs about 64 ounces of non-caffeinated fluid daily, more with hot weather &/or exercising. Avoid dehydrating beverages like alcohol, caffeine, and sugar-sweetened drinks. If you must … Read more
Although this recipe seems exotic with galangal root, lemongrass and lime kefir leaves, it is really very simple and quick to prepare once you know the trick behind getting these ingredients and having them on hand. Galangal root is a cousin of ginger with a milder flavor. Galangal root, lime kefir leaves and lemongrass are … Read more
By Anne Woodhouse, CHN Craving popcorn? – salty, crunchy – but don’t want the starchy corn bloat afterwards? Even if you’ve never had kale before, try it this way, it’s worth the effort. Experienced kale eaters are often surprised they’ve never had kale so good. Ingredients 1 bunch kale (Curly or Dino Kale offer different flavors) 1 … Read more
Ingredients 1 can organic low sodium garbanzo beans rinsed 1/3 cup Tahini ¼ cup Olive Oil One clove garlic ½ – 1 teaspoon sea salt Juice of ½ a lemon (or to taste) Warm water Instructions Place all ingredients except water in the food processor and pulse until mixed, add warm water and blend until … Read more