Alternative Medicine

  • What’s On Our Reading List

    The Fatigue and Fibromyalgia Solution

    (Penguin Group, 2013) by Jacob Teitelbaum, MD

  • Risk and Reward: What You Need to Know to Control Arthritis

    Arthritis has been with us forever, it seems. It’s a disease you may remember your grandparents complaining of (or, more likely, bearing in silence). It’s nothing exotic or rare, just the accumulation of wear on joints.

    Or so we thought. New discoveries, however, are undermining some of what we once took for granted about this all-too-common debilitating condition.

    By Adam Swenson & Amy Vergin
  • Breathe Easy

    Sleep apnea is one of the most common sleep disturbance problems in America, giving 25 million Americans a tired and irritable start to the day, not to mention the health consequences of long-term sleep deprivation.

    Understanding and correcting sleep apnea—naturally
    By Steven R. Frank
  • Stuffed Turkey

    Over the years, I have seen that we often eat more than intended over the holidays. It is an easy mistake to make, after all. A little sneak of cookie dough here, a bite of turkey there, a sip of egg nog—you get the picture. And that’s all before the meal starts!

    Overeating doesn’t have to be synonymous with the holidays
    By Amy Vergin
  • Wild Mushroom Risotto

    Weekly Recipe: 
    NonWeekly
    [title]

    Wild Mushroom Mixture

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 cup sliced shiitake mushrooms

    1 cup sliced oyster mushrooms

    1 cup sliced maitake mushrooms

    1 tablespoon fresh thyme leaves

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    Risotto

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 tablespoon fresh thyme leaves

    1 1/2 cups Arborio rice

    1/2 cup white wine

    5 cups water or low-sodium vegetable stock

    3 tablespoons nutritional yeast

    2 teaspoons salt

    1/2 teaspoon black pepper

    In a large pot or sauté pan, heat the oil for the mushroom mixture over medium heat. Add the onion, garlic, mushrooms, and thyme and sauté to soften, five to eight minutes. Season with the salt and black pepper, transfer to a bowl, and reserve. To the same pot, over medium heat, add the oil for the risotto. Add the onion, garlic, and thyme and cook until soft, about three minutes. Add the rice and toast for two minutes. Pour in the wine and cook one minute, scraping any browned bits off the bottom of the pot. Add two cups of the water or stock and turn the heat to high. Bring to a boil, then lower the heat back to medium. Allow the risotto to simmer, stirring every two minutes, until the liquid reduces by half. Add two more cups of water or stock and repeat. Add the remaining one cup of water or stock and stir frequently until most of the liquid has been absorbed by the rice but the rice is still loose. Add the wild mushroom mixture back to the pot, stir in the nutritional yeast, and season with the salt and black pepper. Serve immediately. Source: The Vegucation of Robin by Robin Quivers

  • Stuffed Artichoke

    Weekly Recipe: 
    NonWeekly

    2 artichokes

    4 ounces crab meat

    2 tablespoons crème fraiche

    1 tablespoon lemon zest

    1 tablespoon chopped chives

    1 teaspoon olive oil

    Salt to taste

    Frisée to garnish (curly chicory or endive)

    Cover the artichokes with water in a large pot and bring to a boil. Reduce the heat to a simmer and cook for 25 to 45 minutes or until the outer leaves of the artichoke can easily be pulled off. Set aside to cool. Once cooled, cut the artichokes in half and remove the inner choke (or heart) and bristles with a spoon. In a bowl, combine the crab meat, crème fraiche, lemon zest, chives, and oil. Mix well and season to taste. Stuff each artichoke half with two tablespoons of the crab meat mixture. Plate and garnish with frisée. Source: Peruvian Power Foods by Manuel Villacorta, MS, RD

  • Creamy Polenta

    Weekly Recipe: 
    NonWeekly

    1 1/2 cups water (or two cups of water and only one cup milk)

    1 1/2 cups plain unsweetened nondairy milk (almond or soy preferred)

    1/2 teaspoon sea salt

    1 cup dried polenta (corn grits; I used Bob’s Red Mill brand)

    2 to 2 1/2 tablespoons extra virgin olive oil

    2 tablespoons nutritional yeast (optional, but give it a try!)

    1/2 to 1 teaspoon lemon zest

    Freshly ground black pepper (optional)

    Bring the water, milk, and salt to a boil in a medium-size pot over high heat, then lower the heat to low and begin to whisk the polenta. Add it somewhat slowly, whisking as you go. Cook, stirring, for about five minutes, until thickened. Add the oil, nutritional yeast, lemon zest, and pepper, if desired, and stir. Taste; add additional salt if desired. Serve immediately. To thin, add a little extra water or milk. Source: Let Them Eat Vegan! by Dreena Burton

  • Minding Your Mercury

    For those living in urban areas, and even many who don’t, environmental pollution is a persistent fact of life. We see it in the brown haze on the horizon, the black soot covering plowed snow, the multicolor sheen on waterways. But this is just some of the visible evidence—pollution lives a secret life as well.

    Solutions to mercury toxicity
    By Isaac Eliaz, MD, MS, LAc
  • Adaptogens & Stress

    It doesn’t take a randomized, double-blind, clinical study to observe that, as we age, we become more susceptible physically, mentally, and emotionally to the negative effects of prolonged stress.

    Unlocking the secret to vitality in the golden years
    By Donnie Yance, MH, CN
  • Foods That Heal

    The chemical makeup of your body is like the soil that we grow plants in. For your body to grow and heal, your chemical makeup needs to be full of balanced nutrients, just as soil has to be full of balanced nutrients for us to raise beautiful and healthy plants.

    Change your diet, boost your health!
    By Heather Tick, MD