Would you like to reduce allergy symptoms, fit into your summer clothes, improve your energy and sleep? It could be time for a spring cleanse! I have put together a package which includes a 30 minute office visit, an anti-inflammatory, blood-sugar balancing and cleansing diet along with a custom-blended liver cleansing tea from Shining Mountain Herbs. In the visit I will review my diet, supplement and exercise recommendations for the two week cleanse, which will be modified to suit your needs.
Call my office if you have questions or to schedule an appointment to get started!
Bitter Herbal Tonics
In addition to the foods discussed above I also recommend an herbal formula containing bitter herbs to stimulate the digestive tract. Bitter plants stimulate the entire digestive tract to secrete digestive juices and are best taken prior to a meal but can also be used as an antidote to a large and heavy meal. These formulas are very effective at treating gas and bloating and can be used interchangeably with an encapsulated digestive enzyme supplement with the added benefit of stimulating the production of amylase, an enzyme found in our saliva which starts breaking down starches as soon as we chew our food.
I like our local Shining Mountain Herbs “Rocky Mountain Herbal Bitters” product which combines locally wildcrafted and organically grown herbs such as Aspen bark, Angelica root and Gentian root in a tasty formula. I usually recommend between 30 drops to one teaspoon up to three times daily before meals. This type of formula is contraindicated in acute gallbladder inflammation, intestinal blockage, for young children and in pregnancy.
Roasted Beet Salad with Walnuts and Goat Cheese
6-8 servings
1/2 cup walnut halves
2 tsp. olive oil
1/8 tsp. kosher salt
1/2 tsp. fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onions
6 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice or red wine vinegar
3/4 tsp. salt
1/4 tsp. sugar
fresh ground black pepper
1/2 lb. fresh spinach leaves, de-stemmed and washed
3 oz. fresh goat cheese, crumbled
1. Preheat the oven to 350 F
2. Combine walnuts with olive oil, salt and pepper, mixing well to coat the nuts
3. Spread on a baking sheet and bake until toasted, about 7-10 minutes
4. Set aside to cool
5. Wrap beets in foil and place on rimmed baking sheet
6. Bake at 350 degrees until tender, about 1 1/2 hours
7. Let cool for 20 minutes, then peel beets by holding them under cold running water and rubbing off the skins
8. Cut into 1/2 inch wedges and place in a large mixing bowl with walnuts and onion
9. Combine all the dressing ingredients, taste and adjust seasoning
10. Pour over the beets and dress well
11. Let sit at room temperature at least an hour
12. Just before serving, arrange spinach leaves in individual bowls or on a large platter
13. Arrange beets on top and crumble goat cheese over
With the onset of winter comes the need to make some changes to our diets to stay healthy. From an Oriental perspective, the cold weather requires that we use greater amounts of energy to stay warm and therefore we have less energy to break down and digest our food. With decreased “digestive fire”, it is more difficult to process raw vegetables and cold foods. Get out your cookbooks and look at the recipes for soups, stews and other warm, cooked foods. Root vegetables are particularly good at helping your body hold onto energy and warmth rather than dispersing it and allowing you to become chilled.
Kale Potato Soup(Laurel’s Kitchen Cookbook)This is a very simple yet satisfying soup! 1 large onion1 Tbsp. butter1 clove garlic2 large potatoes1 large bunch kale5 cups hot water or stock1/2 tsp. salt, to tasteBlack pepper
Saute onion in butter, cooking until clear and slightly golden. About halfway, add the garlic, crush garlic with a fork. Add potatoes and 2 cups water. Simmer, covered, until potatoes start to soften. Wash the kale, remove stems and chop, then steam. Do not cook with the potatoes as the flavor is too strong. When potatoes are well done, puree half of them with remaining water or stock and salt and pepper. Combine all and heat gently. Makes 6 cups.