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My Favorite Supplements
What do I always keep on hand at home? Well, if you ask my husband, he’d say “too much!” But I like a well stocked home pharmacy. It means I don’t have to run to the store when I’m feeling sick or run-down. I have a few standbys that are always in the cabinet, and fortunately for me, I can just pop down to my office if I need to write myself or someone in my family a formula. I rely on a lot of alternatives especially since I’m still nursing my son, and many medications for cold and flu could decrease my milk supply.
So here are my tried and true:
Wellness Formula by Source Naturals: While it has both a pregnancy and breastfeeding warning. I have found it to be safe in smaller doses and if taken at the first sign of a cold, can really nip it in the bud. For my patients who are not pregnant, trying to get pregnant or breastfeeding, then I recommend taking the maximum dose to really knock something out.
Ester C: This is a form of Vitamin C that is derived by using water based manufacturing system. What does this mean? It means that the end product is ph neutral, so it is not hard on the stomach like traditional Vitamin C. This makes it much easier to take for most people. You could take any brand of Ester C and it is carried in most pharmacies and health food stores. When you are feeling run down or on the brink of a cold, this is a good vitamin to add.
Grapefruit Seed Extract: Again, this can be found in most pharmacies and health food stores. It is a potent antibiotic and antiviral. I keep both the liquid and the tablets at home. The tablets are much easier to take as the liquid is extremely bitter. But the liquid is a great ingredient to add to a gargle if you are getting a sore throat. I also take it orally if I feel like I’m getting sick, or if I’ve been exposed to a lot of sick patients at work. The liquid can also be used to disinfect and clean surfaces and cutting boards.
Gaia Kids Sniffle Support: This is a great supplement if your child has a runny or stuffy nose, you can even use it for ear & throat issues. It works very quickly and does not contain any dangerous ingredients. Most children’s cold medications have been pulled from the market. This supplement is alcohol free and contains herbs such as elderberry and thyme that have antibacterial and antiviral actions. It is very gentle and safe to use on babies that are just a few months old. Whenever I’ve needed to use this formula, it has helped to clear up my son’s nose so quickly that I generally only need it for a day or two.
Ginger Tea: I always have either fresh ginger or ginger tea bags at home. There is nothing better during cold and flu season. I don’t generally use this if there is a fever or sore throat present. But for all other manner of feeling run down or sick, it’s a great thing that you can make quickly and tastes good. I like to add a little local honey to my cup of tea.
Arnica: I keep this at home in both tablet form and as a topical cream. This is great for all those little boo boo’s, pain from injections, bruises, sprains, etc. It comes in several forms. I use the topical gel, when I want it to absorb quickly so that it doesn’t rub off on my clothes. And I love the cream for when something is really hurting, like my multiple ankle strains last year! I found this one on a trip, and it’s the best that I’ve tried so far. I also take the tablets orally when I’ve hurt myself. The tablets are a great support during labor and post-delivery as well.
Rescue Remedy: This is one of the greatest products out there for times of stress, anxiety, depression, road rage, etc. I have used this when I’m very stressed and the best thing is, you can give it to your pets as well. After my dog had her leg amputated, I used this in addition to her other pain medications to help keep her calm. It is great for pets that are scared of fireworks or being left alone. I prefer the pastilles, some people prefer the sprays. Whichever you choose, it is a great addition to any home medicine cabinet.
How To Differentiate Between Colds And The Flu
Chinese Medicine addresses colds and the flu according to “type” that is whether the symptoms are the result of a cold or heat-type pathogen. Most colds are classified as either a Wind-Cold or a Wind-Heat syndrome, with most of them starting out as Wind-Cold. These pathogens enter the body when the immune systems defenses are down. The first step that Chinese Medicine takes is to strengthen the body’s defenses, or what in TCM is referred to as Wei Qi. See this great article on the concept of Qi.
First let me differentiate between a cold and the flu:
Cold Signs & Symptoms – Usually begins with a sore throat that resolves within 1-2 days. Nasal symptoms & possible cough. Adults don’t normally get a fever, but children may. A cold normally resolves in 5-10 days. A person is generally contagious for the first 72 hours. If the more severe symptoms don’t resolve within a week, you should check in with your physician to see if you have a possible bacterial infection. Remember that often times a lingering cough may take 3-4 weeks to fully resolve.
Flu Signs & Symptoms – Usually more severe cold symptoms with a much faster onset – usually within 3-12 hours. Fever, chills, headache, muscle pain, congestion, cough. Possible vomiting or diarrhea. The initial 3-6 days are usually severe, but symptoms may linger for 1-2 weeks with a general feeling of being run down as well.
The differences between wind-cold and wind-heat aren’t always clear cut, but if you’re curious here is a further description. A wind-cold manifests as a runny nose with clear mucus, headache and a stiff neck with muscle aches. You may also have an itchy throat, but not a sore one. A wind-heat type of cold usually consists of a sore-throat, headache, runny nose with colored discharge, muscle aches, possible fever and/or sweating. These are generally symptoms that feel more like the flu, but can also be bacterial infections such as strep-throat.
Basic Recommendations: The old wives tale “Feed a cold, starve the flu” holds true. You do want to eat if you are sick, but often with the flu, you won’t have much of an appetite. The most important thing is to try and stay hydrated, especially if you have had any vomiting. A great source to rehydrate is nature’s own Gatorade – coconut water. It’s available in most supermarkets now. You want to eat lighter than you normally would, as you want to give your body a chance to recover and it needs to rest as opposed to spending a lot of time digesting a heavy meal. Soups and stews are great when you are sick, but try to avoid eating too many raw foods such as salads and fruit right out of the refrigerator. My favorite recommendation for someone with more of a wind-cold syndrome is to eat chicken or miso soup and to drink ginger tea. For a wind-heat syndrome, you want to avoid the warming spices that you would use in a wind-cold situation. However, you many find that you need to use ginger in moderation to help with nausea. Peppermint tea and chicken soup with lots of greens are good choices.
7 Tips For A Healthier Autumn
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In other parts of the country the leaves have already started turning and the air is crisp and cool, signaling the beginning of fall and cooler weather to come. However, in Los Angeles we are having a bit of an Indian summer still. We’ve had a few moments of coolness where I whipped out the down comforter only to wake up hot and uncomfortable. I love the cooler weather and can never wait to take out my coats for the few days of cold that we get here. My patients however, don’t usually love what comes with fall…the beginning of cold and flu season. Cold and flu season starts in the fall and continues through the spring. There are some things that we can do to help boost our immune systems as this season change happens.
Summer is finished and it is time for many of us to sync up with the school year – yes even those without children, find that they are affected in other ways by the beginning of the school year – more traffic, less time to ourselves, more colds. This is the time to ground ourselves and recommit to practices that we may have fallen out of while in “Summer Vacation Mode.” What do I mean? Recommitting to an exercise regimen as well as taking just 5 minutes every day to quiet our minds with some type of meditation exercise. Less eating out, and turning back to eating more wholesome, warm, home cooked meals if possible. I know that so many of us don’t have time, but even if you have to eat out or order in, now is the time to look towards soups and stews as opposed to pizzas and salads. Root vegetables are starting to come into season, and these are an excellent choice for those cool evenings when you want a hearty vegetable dish. Daylight savings time happens on November 6th this year. Since we “gain” an hour, now is a good time to go to bed a little earlier and to use the extra time to start getting up a little earlier. Many of my patients use this time of year to incorporate a stretching practice, morning yoga routine or tai-chi.
[pullquote4 align=”right” variation=”orange”]The number one thing that you can do to prevent colds and the flu is to wash your hands frequently.[/pullquote4]
Fall is scarf weather, not quite cool enough for sweaters, but a good time to use a little something to protect the delicate neck area. In Chinese Medicine, wind is one of the elements that makes us susceptible to cold diseases. So start to bundle up! Fall is also the time of dryness. We leave the humid days of summer behind and this can dehydrate us and make us more susceptible to colds as well. Make sure to stay well hydrated by drinking lots of fluids at room temperature or warmer. Soups, real bone broths, stews and miso soup are actually a great way to start the day. So use this time to slow down and enjoy the changing leaves and cool weather with a hot cup of tea.
The number one thing that you can do to prevent colds and the flu is to wash your hands frequently. You need to lather your hands and rub for at least 15 seconds – sing Happy Birthday two times, and that should do the trick. Here’s some more tips:
Drink plenty of fluids, green tea is especially good.
Wear a scarf if its not cold enough for a sweater or coat.
Take a Vitamin D Supplement, 1000iu a day is appropriate.
Use a neti pot or other sinus rinse daily, particularly when folks around the office start to get sick. I like this one.
Add tomatoes, garlic, onions and oregano to your dishes when possible.
Elderberry & Zinc lozenges are great to use on a regular basis and at the first sign of a cold.
Get both exercise and some form of meditation everyday. Aim for 30 minutes of vigorous exercise, such as walking, running or hiking and at least 5 minutes to quiet your mind either at the beginning of your day or at the end of it. Within a couple weeks, this will become a habit.
Autumn Root Vegetable Roast
Ingredients:
2 cups Brussel Sprouts cut in half
1 cup Parsnips sliced lengthwise, then cut on the diagonal
1 cup Carrots sliced lengthwise, then cut on the diagonal
2 cups Butternut Squash, peeled and cubed
1/4 cup Extra Virgin Olive Oil
1 tsp Herbes de Provence (you can buy this at many grocers, or you can make your own using equal parts dried: rosemary, fennel seed, thyme, marjoram, oregano and basil.)
Approximately 1 tsp salt (I use either kosher salt or maldon sea salt)
Approximately 1/2 tsp pepper (I use all different kinds, pick your favorite!)
Preparation:
Preheat oven to 450. Toss the vegetables with the olive oil and the dried herbs. Then I prefer not to measure the salt out, but to use my fingers and sprinkle it over the vegetables and use my hands to toss the ingredients. You can do this step in a large bowl, but I tend to use the baking sheet that I am going to put into the oven, it saves me time when it comes to washing the dishes later. Sprinkle the pepper over the vegetables and place in the oven for 20 minutes. Then toss around a little and put back in the oven for another 20 minutes.
IF YOU HAVE CHRONIC LOWER BACK PAIN, ACUPRESSURE COULD PROVIDE SOME RELIEF—HERE’S HOW
See what I had to say to Well and Good about chronic lower back pain.
https://www.wellandgood.com/good-advice/lower-back-pain-cure-acupressure/
Persian Cold & Flu Soup
Chicken soup has been fondly called Jewish Mom’s Penicillin. In Iran, the version has turnips in it which are said to have anti-viral and antibacterial properties. Growing up, I dreaded getting sick, because it meant steamed turnips, turnip soup, turnips hidden in my yogurt. And then I got married and my husband started insisting on making steamed turnips whenever one of us got sick. Well I just couldn’t stomach the steamed roots with just lemon juice on them. Yes, they’re good for you I said, but why?
So I set out to figure out why and how was the best way to consume them. I discovered that one of the most potent parts of this vegetable, is the greens. Unfortunately, it is almost impossible to find turnips with their greens intact in grocery stores in the U.S. So off to the farmer’s market if you want to get the full benefit of this fabulous vegetable.
My son likes to eat pieces of the cooked turnip in his chicken soup, I prefer blending them to thicken the soup, as you would a potato. While the soup is cooking, I take the time to thoroughly wash the turnip greens and chop them up. Then about 20 minutes before the soup is done, I add them with any other greens that I might be adding (usually, spinach, chard or kale.)
Turnips have one of the highest calcium contents of any veggie, add that to a rich bone broth and it packs a powerful bone building punch. In Chinese Medicine, turnips are used to increase the appetite and dispel damp – which makes sense in terms of helping with the flu. Since often the appetite is gone and there is nausea with the flu, this is a great vegetable to incorporate. They are also great for any kind of chest cold or bronchitis. In the past, turnip packs were often used topically for these conditions as well as asthma.
How I make my soup – and really you can use any variety of ingredients that sounds good to you. My basics are bone broth, turnips and their greens, beans, cilantro, ginger, tomatoes, & spinach.
Ingredients:
1 quart of Chicken Bone Broth
1 cup soaked White Beans (I soak these overnight with a one inch piece of Kombu)
2 diced Garlic Cloves
1 can diced Tomatoes with juice (or 2 fresh tomatoes)
1 small bunch Turnips with Greens
2 cups chopped Spinach
1 inch piece of ginger, peeled and cut in half
1 tablespoon Butter or Olive Oil
Salt & Pepper to taste
Lemon juice to taste
Preparation:
Heat oil in a dutch oven and add garlic and lightly brown (about 2 minutes). Add broth and rinsed beans & ginger and bring to a boil. Add in chopped turnips and tomatoes. Reduce to a simmer and continue to cook for about one hour. Add spinach, turnip greens, salt & pepper and cook for an additional 5 minutes. Just before serving squeeze one-two tablespoons of lemon juice into each bowl of soup and garnish with a few tablespoons of roughly chopped cilantro.
What’s Up With Maca Root?
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I’ve had a surge of people come to see me recently that have either been taking Maca or they want to know if they should be. So what is this Maca stuff? Maca is a root that is native to Peru and has been popularized as a male sexual tonic. It is available in the U.S. in several forms: pills, powders & liquid, although traditionally it was used as a food by the people of the Andes.
In several small studies, Maca has been shown to increase sexual desire in men as well as improving semen count, motility & quality. It has a testosterone-like effect, but it has not been shown to have a direct impact on a person’s estrogen or testosterone levels. However, it has been shown to make changes in the sex hormones of rats. It has not been shown to cause toxicity in humans when taken at the recommended dose of 450 mg/day.
So why is everyone interested in this root and what do I think? Well first off, it seems that everyone want’s a natural alternative to Viagra. And since maca benefits sperm and has been shown to have some antioxidant properties, it is becoming a big seller in health food stores. This is all just dandy, but I have a lot of patients that should NOT be taking this supplement. While it has not been shown to affect hormone levels, it does cause a reaction similar to an increase in testosterone levels. While this is just fine and dandy for many men, I don’t want a patient that is trying to get pregnant having a reaction similar to a man. In Chinese Medicine women should run cooler than men – when the body is out of balance, in a time like menopause, a woman tends to run hotter than most men. So in a woman that is trying to get pregnant, it would be futile for her to have symptoms that mimic menopause. Again, maca hasn’t been shown to affect hormone levels, but the level of imbalance that I’ve seen it cause when taken by the wrong person, can actually work against the problem that they are trying to solve.
Don’t get me wrong. I think maca is great. And there are even women in my practice that I have taking it. I’m just saying that it’s not for everyone. If you are trying to get pregnant or are dealing with the symptoms of peri-menopause or menopause, you should consult a practitioner before taking this supplement.
Eating Fish & Pregnancy
Growing up, I was always told that fish was brain food and I went through phases of loving it and hating it. I’m currently in the I’m thinking about it phase due to a rotten case of food poisoning. But in general I love seafood, especially raw. However, during my pregnancy I was very conflicted about what and how much seafood I could eat. Studies have shown that DHA is an important factor in brain and eye development. And a recent ALSPAC study (ALSPAC is a long-term health research project) suggests that DHA and fatty acid metabolism is related to higher verbal IQ by age 8. They aren’t sure what and how this is related to fish, but it was one of the factors that they used. Eating fish high in Omega 3’s such as wild salmon has been linked to lower levels of depression.
The USDA recommends 8 ounces of fish per week. The FDA & EPA recommend up to 12 ounces per week of low mercury fish.
Regardless, we know that fish is good for you, but what to do about all the information regarding mercury levels in fish? You have to choose your fish wisely. There are several fish that women should avoid all together: shark, king mackerel, tilefish & swordfish. And there are fish that have moderate to high levels of mercury that should not be consumed too often. Add to that the disasters that have happened around the world with oil spills and the recent nuclear crisis in Japan and that can leave you thoroughly baffled on what you can and can’t eat.
Why do I need to be concerned with mercury? Mercury is a naturally occurring element in our environment. It is released into the air and from there falls into the ocean and other bodies of water. Sea life then absorbs this as methylmercury and it is then transferred to the consumer. Mercury levels in people decrease eventually, but it can take up to a year or more for these levels to significantly decrease if you are eating a lot of higher mercury fish. Fish that have lived longer and are larger naturally have higher levels of mercury – that’s why some of the largest fish in the sea are on that don’t eat list.
Fish should also be consumed by toddlers and children as the benefits of low mercury fish outweigh the risks. Wild salmon, cod, mackerel (the small ones) herring, anchovies and sardines are all excellent sources of fish oil. There is no controversy over whether or not fish is good for you. Study after study points to the benefits of DHA, so you just need to choose your fish wisely.
Here’s a list of good choices:
Tilapia
Cod
Crab
Freshwater Trout
Anchovies
Sardines
Wild Salmon (never choose farmed)
Shrimp
Oysters
Haddock
Herring
Fish that you should avoid:
Swordfish
Shark
Tilefish
Orange Roughy
King Mackerel
Tuna (Bluefin, Bigeye, Ahi)
Marlin
Alternatives to your favorites:
Instead of Bluefin Tuna, opt for Albacore Tuna
Instead of Atlantic Salmon (all of it, even that labeled wild is farmed and will soon be genetically engineered) opt for Wild Alaskan Salmon
Instead of Sole, Flounder or Halibut (They are not at sustainable levels), opt for Tilapia
Instead of Imported King Crab, always opt for domestic (again this is a sustainability issue)
Instead of Imported Shrimp, always opt for domestic as imported shrimp is one of the most contaminated foods
I hope that helps some of you wade through the waters when choosing seafood. There are also a few great apps out there that can help you make better choices when eating seafood in restaurants. I like Mercury in Fish as well as Seafood Watch by the Monterey Bay Aquarium that lets you know what is overfished, and what is sustainable to eat.
The 2012 New Me Pumpkin Muffins With Apple Butter
So if it was still 2011, then I’d be making these with good old pastry flour and brown sugar. But, since I’ve made a promise to you (and to the little guy that feeds off of me) to get my butt into gluten free & sugar free gear, then here we go. I made these last night so that if my sweet tooth hit this week or I needed something quickly for breakfast, that I would have it. They were so simple to make and because of the pumpkin they stay super moist. Because I didn’t add much honey to them, they are not really sweet, but they had a nice warm spiciness to them and were the perfect vehicle for my Apple Butter. They’re also great with nut & seed butters. If you want a sweeter muffin, add a little more honey.
Gluten Free Pumpkin Muffins
2 cups Blanched Almond Flour (I use Bob’s Red Mill)
6 pastured Eggs
1 15 oz. can Organic Pumpkin or 2 cups cooked Pumpkin
1/4 Butter or Coconut Oil (I’ve also used ghee, but prefer either butter or the coconut oil for these)
1-2 tsp. grated Ginger Root (I even added some extra powdered ginger at the end to these)
4 Tbs. Coconut Flour (I use Bob’s Red Mill)
1 tsp. Sea Salt
1 tsp. Vanilla
1 tsp. Pumpkin Pie Spice
1/4 – 1/2 tsp. Cinnamon
1/3 cup Honey
1/2 tsp. Baking Soda
Preheat the oven to 375. Grease a muffin tray with whatever oil you have chosen to bake with. In a large bowl combine the eggs, flours, ginger, butter/oil, and salt. Blend with a hand mixer, stand mixer or food processor until combined. Then add the remaining ingredients. Fill the muffin tray (these don’t rise much so you want to fill them up all the way) and bake for about 25 minutes (+/- 5 depending on your one) until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.
Crockpot Apple Butter
12-15 Apples
1/2 cup Water
1 Tbs. Cinnamon
dash Nutmeg & Clove or use Pumpkin Pie Spice (optional)
Wash the apples, and then core and slice them. I’ve used an apple slicer before, but I find that it is much faster to cut them with a sharp knife. And then my dog eats all the cores (last week I made 2 batches and she ate about 25 apple cores in two days – she weighs over 100 lbs. so I guess it’s ok.) You don’t need to peel the apples. Put all the ingredients in a large crockpot (mine is a 6 quart) and turn on the lowest setting and let it work it’s magic overnight or for about 10-12 hours. When it’s done the apples will look soft, but will still remain in slices. You can then either transfer them to a blender or a food processor to puree. If you have a stick/immersion blender, then go ahead and blend it right in the pot. When you’ve reached your desired consistency, put the apple puree back in the pot and cook it for another 4-5 hours. My crockpot has a “warm” function that it goes to when the cooking cycle is finished and that is what I leave it at for the remainder of the cooking time. I leave the lid on the pot slightly ajar so that the remaining liquid can cook off and I’m left with an incredible apple butter. I never add sweetener to mine because I don’t find that it needs it. However, this would depend on your apples. I don’t think Fuji or Gala need it. Pippins and Pink Lady have a little more of a tart taste, but are still sweet. I suppose if I was using only Granny Smith’s, then they might need a little honey. If you find your apples are too tart, it’s a good idea to try and mix them with another variety. I put this stuff in everything when I have it. From yogurt and oatmeal to spreading on breads and muffins. Enjoy!
New Year, Better Me, Better You
Happy New Year! I wanted to get things moving in a positive direction before The New Year hit and it seems that I’ve set off on the right path. This is the part where I fess up and tell you that I haven’t always been able to practice what I preach. I had a baby last year and the nausea and difficulty being in the kitchen or around food, stuck around even after I felt better. It was much easier to microwave a bean burrito or to eat a sunflower seed butter & jelly sandwich. And then, after I gave birth this crazy sweet tooth that I’d never had took hold and I’ve only recently noticed that the monster grip over my sweet cravings is subsiding. So I’ve felt guilty over not feeding my body and the little guy who feeds off of me the absolute best foods. So over the last couple of months I’ve made a bigger commitment to get back in the groove of going to the farmer’s market and making several nutrient dense meals at home per week. Before I was pregnant, I made a lot of things from scratch, including yogurt, pickled foods and bread. I wanted to move back in that direction. Food is very important to me, and aside from my little guy’s sleep, the quality of food that he puts in his body is the most important things that I can do for him.
So since Thursday night, I have made two batches of apple butter, using just a variety of apples and no honey or sugar. On Friday night, I made two different ferments. And in the last half hour I made a batch of almond & coconut flour pumpkin spice muffins, chicken bone broth and beet kvass. I’m telling you this not to show-off, but to remind myself and anyone else, how we can make foods that are really good for us, even if we think that we don’t have much time. It also reminded me of how soothing being in the kitchen is for me. While, that might not be the case for everyone, I find it really meditative. Whatever your goals are for the new year, whether it is cooking more at home, spending more time with friends, or taking a little time to read each day – Cheers to all of us making decisions that are better for us and our families in 2012.
Chicken Bone Broth Recipe
Slow cooked bone broths are one of the most nourishing foods that we can eat. They are simple to make, but they take a little bit of time to cook. I use a slow cooker and turn it on when I know that I’m going to be gone for the day and just let it simmer away. When it’s done, I freeze it in ice-cube trays and mason jars so that I always have a good base broth if I need it. In addition to being full of vitamins and minerals, a home made bone broth really is mom’s best recipe for a cold. You can use the broth to cook vegetables, beans, rice, as a base for soup or stew. You can use the bones of a leftover chicken that you’ve roasted, or you can use just bones. This is the way that I usually make chicken broth:
Ingredients:
1 lb Organic Chicken Feet (the butcher will remove the claws for you)
2 lbs Organic Chicken Backs and Necks
1 lb Organic Chicken Wings
Preparation:
I mix up the weight distribution of these items, but I usually use about 3-4 lbs of the above in my stock. Rinse all items. You can brown then briefly in some butter and garlic if you’d like. Then, place them in either a large dutch oven or slow cooker. Cover with water. I use a 7 quart crock pot and I fill it up until all the bones are covered, plus an inch or two. You can add any vegetable scraps you have lying around. I normally add an onion and a couple of celery stalks, all roughly chopped into a few large pieces. Sometimes I add carrots, garlic and parsley as well as a handful of peppercorns. If I have thyme, marjoram or bay leaves those can go in too. I don’t salt the broth, as I never know what I’m going to use it for and that way I have better control over the taste of the final product. Add a couple of tablespoons of apple cider vinegar and turn on the crock pot to it’s lowest setting, on mine, this is 10 hours. Cover and walk away. If you are using the stovetop method, then bring to a rolling boil and then turn it down to a simmer for about 8-12 hours. After my crockpot cooks it for the first 10 hours, it then has a “warming” function which keeps it at a very low simmer and I usually leave it for another 10-12 hours.
By the time this broth is finished cooking, the bones have started to disintegrate. Strain off the liquid into the containers that you will be using for storage and let it cool before you refrigerate or freeze it. You’ll notice a gel layer forms on the top. You can scoop this off and use it for cooking, or just leave it be, whatever you do, don’t throw it out!
If you know a new mom, this is one of the most awesome foods you can make for her. It helps to reinvigorate a postpartum woman’s body by replenishing minerals and vitamins lost during the labor and delivery. A woman who eats good quality food like this broth will have better milk for nursing her baby. This is a great base to make food for anyone who is recovering from an illness or surgery.
What Is Qi?
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This is a question that I get asked constantly. The concept of qi (pronouced chi in Chinese Medicine) is not an easy one to translate into a western medical definition or in plain English even. There are many different words to describe qi: energy, life force, nerve pathways, or if you’re a Star Wars fan “the Force.” But it is all of these and none of these. It is a concept that is more familiar in other cultures. Qi is the invisible vital energy inside every living thing that activates it.
So why is qi important? It is what we all need to wake-up in the morning, power through our day, to go to sleep at night. Kids use to grow, mother’s use it to give birth – it’s inside every living thing.
In Chinese Medicine, a practitioner seeks to alleviate imbalances of the Qi that may occur in the body. If anyone tells you your qi is blocked, it is deficient, scattered, etc. It really just means that your body is in a state of imbalance. With some fine tuning, using acupuncture, herbs, food therapy and exercise, a practitioner is able to help someone achieve greater balance and gain an optimum level of health.
Q: What does someone mean when they say I have weak qi? This doesn’t make sense, I feel fine.
A: While you may feel fine, there may be things that don’t “work great” for you. Maybe you don’t sleep well. Maybe you eat a lot of poor quality food. Maybe you have gone through a period of hardship in your life. It can be anyone of these reasons and many more. When a person has weak qi, it doesn’t mean that they are “weak” per se. It really just means that things aren’t running at their fullest potential. So maybe you could use some more sleep, better digestion, a better relationship or a little exercise. Most cases of weak qi can be resolved with some simple measures. So don’t despair. It doesn’t sound good to be told that your life-force is weak, but that’s not what it is. It’s just a way of saying that there’s something we need to work on. Because as I’m sure you all know, we always have room for improvement!
Bell Pepper & Mushroom Buckwheat Pancakes
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My baby is almost one year old and he is still gluten free. I think that gluten has too much of an impact on their systems if introduced too early. Additionally if there is any family history of sensitivity or allergy to a food, it is best to wait to introduce that food until the baby is at least one year old.
My son loves his pancakes that I make him. I use all different ingredients, but this one was a hit last night. I use organic ingredients almost exclusively, with the exception of some rare things that I can’t find.
Ingredients:
1/4 cup Organic Red Bell Pepper finely diced
2 Organic Crimini Mushrooms finely chopped
2 Tbl Buckwheat Flour
1 Egg Yolk
1 Tbl Water
1 tsp Coconut Oil
1 tsp olive oil
Preparation:
In a small bowl whisk together egg yolk, buckwheat flour and water until smooth (it takes about 5-10 seconds), add a little more water if you need a thinner consistency. Saute the mushrooms and bell pepper in olive oil until they are cooked through (I frequently add a tsp of butter as well). I do this over low for about 7-8 minutes. Then remove from heat and add the vegetables to the bowl with the pancake batter in it. Return the pan to the stove and on medium heat, melt the coconut oil. Once this has melted (it only takes a few seconds) then pour the pancake batter in as you desire. Sometimes I make one giant pancake, other times I make several mini ones. Cook thoroughly on both sides. This takes about 2-5 minutes per side depending on the size of the pancake and the amount of heat that your stovetop gives off. Once cooked, cool and cut into pieces and it’s ready to serve. Sometimes I add goat cheese to this and my little guy loves it.