Departments

  • Creamy Butternut Squash and Apple Soup

    Weekly Recipe: 
    NonWeekly

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced carrot

    1 small onion, thinly sliced

    1 gala apple, peeled, thinly sliced

    2/3 cup thinly sliced celery

    5 cups butternut squash (halved, scoop seeds, and cubed)

    3 1/2 cups of organic low-sodium vegetable broth

    1 bay leaf

    1/2 teaspoon of salt

    1/4 teaspoon freshly ground black pepper

    1 cup light coconut milk

    1 teaspoon apple cider vinegar

    1/4 cup hulled pumpkin seeds

    Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.

    Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.

  • Almond Banana Pancakes

    Weekly Recipe: 
    NonWeekly

    2 ripe bananas

    1 egg           

    1 heaping tablespoon of almond butter

    Mash the bananas, add the egg, and mix well. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm. Recipe courtesy of marksdailyapple.com.

  • Gluten-Free Chesapeake Crab Cakes

    Weekly Recipe: 
    NonWeekly
    Serves 8

    1/2 cup almond aioli [or curried almond aioli]

    1/2 cup almonds, natural, ground fine

    1 teaspoon Old Bay seasoning

    1 egg

    1 teaspoon flaxseed, ground fine

    1 tablespoon Dijon mustard

    3 tablespoons parsley, rough chop

    1/3 cup almond meal

    1 pound crab, jumbo lump

    32 lemon wedges

    canola oil, as needed

    parsley, finely minced, to garnish

     

    Almond Aioli

    2 cloves roasted garlic

    4 tablespoons almond butter, roasted

    1 egg

    1 tablespoon kosher salt

    1/8 cup fresh lemon juice

    1/8 cup champagne vinegar

    3 cups almond oil

    1/4 cup cold water

     

    Almond Curried Aioli

    16 ounces almond aioli

    1/2 cup scallions, washed and sliced thin

    1/4 cup Greek yogurt, plain

    1 tablespoon Madras curry powder

    1 tablespoon freshly squeezed lemon juice

    Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.

    For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.

    For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.

    Recipe courtesy of the Almond Board of California.

     

  • Health News: Scientists Reveal Key Protein Interactions for Insulin Resistance

    Scientists from The Scripps Research Institute (TSRI) have defined the molecular structure of an enzyme that interacts with proteins affecting outcomes for neurodegenerative disease and insulin resistance.

  • Health News: Natural Product Shows Promise in Stroke Recovery

    A new study using brevetoxin-2, a compound produced naturally by marine algae, stimulated nerve cell growth and plasticity in cultured mouse neurons. This research advances a new pharmacological treatment to aid recovery of brain function following a stroke or other traumatic brain injury.

  • Health Tips: Exercise Makes Middle-Aged People Smarter

    High-intensity interval training makes middle-aged people not only healthier but smarter, showed a Montreal Heart Institute (MHI) study led by Anil Nigam, MD.

  • Nervous Neti? Not If It’s Nice!

    For years we have been reading about and recommending nasal washes for the maintenance of good health. We know that it makes sense to clean the body’s respiratory filter and to keep the cilia healthy so they can function well. Washing with saline solution removes offending particles caught in the nose, helping prevent allergic reactions and respiratory illnesses.

    Overcoming fears about nasal washing
    By Hana R. Solomon, MD
  • Not Just for Celiac

    You’ve probably noticed by now that gluten-free is in. Restaurants are unveiling gluten-free menus and regular grocery stores are stocking gluten-free items. Your friends, your relatives, and your colleagues are talking about avoiding wheat and how they’ve benefited. Gluten-free diets, the “experts” love to say, are the biggest new dietary fad.

    Why everyone can benefit from a gluten-free diet
    By Mark Sisson
  • Tongkat Ali

    Numerous studies indicate that tongkat ali (Eurycoma longifolia) is a good first-line strategy for combating the effects of chronic stress and fatigue, as well as the stresses created by dieting and overtraining.

    Help balance testosterone and cortisol
    By Shawn Talbott, PhD, LDN, FACSM
  • Condition Spotlight: Inflammation

    Did you know there is both good and bad inflammation? The term “inflammation” most likely brings to mind thoughts of pain, swelling, and redness in response to an acute injury or wound. But pain is not always bad: this is the body’s way of telling us something is wrong and must be addressed in order to heal.

    Cooling down chronic inflammation
    By Cara Lucas