Alternative Medicine

  • Flex Your Brain Muscles

    Going to the gym is great for a healthy bod, but don’t forget to exercise your mind, too. Neurobic exercises are designed to challenge the brain by enlisting your less-used senses in daily life activities. These exercises will likely require you to rely less on sight and sound and more on taste, touch, and smell—thus stimulating your brain and increasing your mental fitness.

  • Sit, Stand, and Sleep Your Way to Better Health

    All-over aches and pains could be the result of a subconscious culprit: posture. Most times we aren’t aware of the muscles at work, but postural muscles—including those in the hamstrings and back—are critically important to reducing ligament stress, increasing muscle efficiency, preventing strains and pains, and correcting and maintaining alignment and balance.

  • Five Helpful Doctor’s Office Tips

    Going to the doctor can be time-consuming and expensive, so make sure you get the most out of your visit. Here are five tips to keep in mind to avoid unnecessary suffering and wasted healthcare dollars the next time you go in for a check-up.

  • Fitness Focused

    The most physically fit young adults grow into the most mentally fit middle-aged adults, according to new research by the University of Minnesota. The study followed a wide sample of participants for 20 years and discovered that those who performed best on the fitness test in their younger years did better on cognitive tests years later.

  • You Are Energy, Personified

    From a biological standpoint, energy maintains a continuous cycle of regeneration throughout one’s life cycle. Our bodies consistently work to create energy every minute of every day, and—if managed correctly—it has virtually unlimited potential.

    Fuel your body to maximize your lifetime energy potential
    By George L Redmon, PhD, ND
  • How Committed is Your State to Local Foods?

    Vermont, Maine, and New Hampshire, respectively, claimed the top three spots in the 2014 Locavore Index, a ranking of each state’s—and the District of Columbia’s—commitment to promoting and providing locally grown foods.

    By Michael Fenster, MD, FACC, FSCA&I, PEMBA
  • Ripe for the Sleeping

    Sleep issues are an epidemic in America. While many people look for answers in laboratories, not enough of us check the local produce section for the path to healthier sleep.

    Using superfruits instead of drugs for a good night’s sleep
    By Shelley Alexander, DO
  • Peanut Butter, Grape & Chocolate Snack Bites

    Weekly Recipe: 
    NonWeekly
    [title]
    For a no-bake dessert that will please kids, parents, and their taste buds, give these bite-size chocolate balls a try. Makes 30 balls.

    ¾ cup low-fat crunchy peanut butter

    ¼ cup Welch’s 100% Grape Juice made with Concord grapes

    1 cup oats

    1 tablespoon ground flax seed

    2 teaspoons honey

    3 tablespoons dark chocolate chips

    1 teaspoon vanilla

    Heat peanut butter in a microwave about 25 seconds, until thinned out. Remove from microwave and stir in grape juice. Add oats, flax seed, honey, chocolate chips, and vanilla; stir to incorporate. Refrigerate for at least 30 minutes. Line a baking sheet with waxed paper or parchment paper. Using a teaspoon or a melon baller, form mixture into balls. Place in the refrigerator and allow to cool again for at least 30 minutes. Store in an airtight container in the refrigerator. Source: Robin Plotkin, RD, LD, robinsbite.com

  • Mac-oh-geez!

    Weekly Recipe: 
    NonWeekly
    [title]
    This dairy-free delight tastes like comfort food without packing on the pounds. Bake as-is, or add chicken, broccoli, carrots, or peas for a heartier dish. Serves 4-6.

    PASTA

    >3 to 3 ½ cups dried cut pasta (e.g. macaroni, penne)

    SAUCE

    ½ cup raw Brazil nuts

    3 tablespoons freshly squeezed lemon juice

    1 medium clove garlic

    2 teaspoons arrowroot powder

    1 teaspoon sea salt

    ½ teaspoon onion powder

    ¼ teaspoon (rounded) dry mustard

    1 cup water

    1 ½ cups plain nondairy milk, unsweetened

    1 to 2 tablespoons extra-virgin olive oil (optional, if omitted add extra milk)

    BREADCRUMB TOPPING (OPTIONAL):

    ¾ to 1 ¼ cups dry whole-grain breadcrumbs

    ½ tablespoon olive oil

    Couple pinches sea salt

    Preheat oven to 375 degrees, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. When pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12 inch baking dish. Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17 to 18 minutes. Then, remove foil cover and bake another 5 to 7 minutes or until topping is golden brown and crisp. Don’t over-bake or the sauce will get too thick. Remove from oven and place casserole on a trivet—not on top of oven because residual heat from the oven will continue to thicken the sauce. Source: Let Them Eat Vegan! 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family by Dreena Burton. Available from Da Capo Press, a member of The Perseus Books Group. Copyright © 2012. Learn more at plantpoweredkitchen.com.

     

  • Asian Fusion 7-Layer Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    Take a break from traditional taco dip and bring this unique flavor combination to the party. Serve with pita chips, whole grain crackers, or fortune cookies! Serves 8-10.

    1 ¾ cups plain Greek yogurt

    ½ cup sliced roasted red pepper

    1 teaspoon minced garlic

    1 teaspoon dried basil

    Salt and pepper, to taste

    3 ½ teaspoons green curry paste

    ¼ cup cilantro

    Handful dried red chili peppers

    1 cup water chestnuts, diced

    1 cup raw cashews, coarsly chopped

    ¼ cup green onions, chopped

    In a food processor, combine yogurt, red pepper, garlic, basil, salt, and pepper until mostly smooth. Spread green curry paste evenly on bottom of medium-sized bowl. Pour yogurt mixture over top. Sprinkle cilantro evenly on top, then add chili peppers, water chestnuts, cashews, and green onions.