Alternative Medicine

  • What’s On Your Table?

    Nearly two-thirds of Americans state their main reason for purchasing locally sourced food is to support local businesses (and they will readily pay more to get it).

  • Buzzword: “Text Neck”

    Text neck: The act of people hunching over their mobile gadgets, which leads to neck strain, headaches, and pain in the shoulders and even hands and arms. This pain can last a lifetime if habits don’t change. Source: NBC News

    Fixing text neck

  • Thai Herbal Medicine

    “Everything is medicine.”

    This motto came from Buddha’s doctor, Jivaka. We believe this should be reinterpreted to fit modern times. Certain manufactured foods available today are so toxic to the system that we would argue they don’t have enough redeeming nutritional or medicinal qualities to offset the dangers of eating them.

    A modern look at a traditional practice
    By C. Pierce Salguero & Nephyr Jacobsen
  • Regaining Control

    Whether it’s bloating, cramping, or baffling mood swings that leave you wallowing on the bathroom floor in tears, the week before Aunt Flow comes to town can be a rollercoaster ride of epic proportions.

    Ten Tips to Naturally Relieve PMS
    By Cathy Margolin, LAc, Dipl.OM
  • Cooling Chronic Inflammation

    Chronic inflammation can progress unnoticed for years. Sure, there can be symptoms such as fatigue, brain fog, increased wrinkles, or aches and pains, but most people write these off as normal signs of aging.

    Lifestyle adjustments that can help us tame the pain and access the benefits of a healthier body
    By Isaac Eliaz, MD, MS, LAc
  • Cider-Braised Kale with Apples and Sweet Cherries

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4-6

    2 tablespoons bacon fat

    1 small red onion, thinly sliced

    2 bunches Lacinato kale, stems removed and leaves coarsely chopped

    1 apple, peeled, cored, and thinly sliced

    1 cup dried sweet cherries

    ¼ cup hard cider

    1 teaspoon apple cider vinegar

    Melt the bacon fat in a cast-iron skillet over medium heat. Toss the red onion into the hot fat and fry until fragrant and softened, about three minutes. Stir in the apples and fry them until tender enough to pierce with a fork, about four minutes, then toss in the kale, and cook until barely wilted. It should only take a minute. Stir the sweet cherries and hard cider into the wilted kale and apples. Simmer until the liquid is mostly evaporated, about five minutes. Stir in the apple cider vinegar and serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • Sweet-and-Sour Asian Cabbage and Kale

    Weekly Recipe: 
    NonWeekly
    SERVES 4

    1 tablespoon plus 2 teaspoons tamari

    1 tablespoon freshly squeezed lime juice

    1 tablespoon Grade B maple syrup

    1 teaspoon toasted sesame oil

    1 teaspoon grated fresh ginger

    2 tablespoons extra-virgin olive oil

    4 cups stemmed and chopped lacinato kale, in bite-size pieces

    Sea salt

    2 cups shredded red cabbage

    1 tablespoon sesame seeds, toasted

    Put the tamari, lime juice, maple syrup, toasted sesame oil, and ginger in small bowl and stir to combine. Heat the olive oil in a large, deep skillet over medium-high heat. Add the kale and a pinch of salt and sauté for four minutes. Add the cabbage and another pinch of salt and sauté for two minutes. Add the tamari mixture and cook until tender, about two minutes. Sprinkle with the sesame seeds and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson.

  • Buttered Spinach

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    2 large bunches young spinach (about 1 ¼ pounds)

    1 tablespoon unsalted butter

    ½ teaspoon finely ground unrefined sea salt

    ¼ teaspoon ground white pepper

    2 hard-cooked eggs, minced

    Trim the spinach of any tough stems or veins, then coarsely chop the spinach leaves. Toss the spinach into a large, heavy stockpot. Set it on the stove over medium-low heat, cover the pot with a tight-fitting lid, and cook for 15 to 20 minutes, until wilted. Drain the wilted spinach in a colander, and press it down to remove any excess liquid. Return the pot to the stove, add the butter, and melt over low heat. Toss in the spinach. Stir in the salt, white pepper, and minced egg, then serve. Source: Reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther

  • Indian Greens

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    8 cups stemmed and chopped Swiss chard, in bite-size pieces

    2 tablespoons extra-virgin olive oil

    ¼ teaspoon cumin seeds

    ¼ teaspoon black or brown mustard seeds

    1 teaspoon grated fresh ginger

    ½ teaspoon turmeric

    ¼ teaspoon curry powder

    1/8 teaspoon freshly ground black pepper

    Sea salt

    1 cup canned diced tomatoes, juices reserved

    1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of sea salt

    ¼ cup coconut milk

    ¼ teaspoon Grade B maple syrup

    Put the chard in a large bowl, add cold water to cover, and set aside. Heat the olive oil in a large, deep skillet over medium-high heat. Add the cumin seeds and mustard seeds and sauté until they begin to pop. Immediately stir in the ginger. Add the chard, turmeric, curry powder, pepper, a pinch of salt, and 2 tablespoons of the juice from the tomatoes. Sauté for two minutes. Add the chickpeas and tomatoes and sauté for three minutes. Stir in the coconut milk and maple syrup and serve immediately. Source: Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson; Photo Credit: Leo Gong.

  • 5 Numbers to Know By Heart

    A visit to the doctor can be overwhelming. Between finding the right office, figuring out insurance forms, and that sick kid coughing next to you in the lobby, you might feel more stressed out than you were when you booked your appointment. Then comes the doctor lingo and all the numbers. If you find yourself wondering: “What does this even mean?!”—you’re not alone.