Alternative Medicine

  • 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
  • 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.

  • The Cranberry’s Hidden Power

    It’s a bit of a taboo topic. It can be painful or embarrassing. It can wake you up at night or make you nervous to leave home. And if you have one, you know it without a doubt: It’s a urinary tract infection.

    Safe, simple, and successful UTI prevention
    By Dan Souza
  • Overcome Grief through Yoga

    “How torturing it must be! Can she feel the pain?” I asked my son, as my mother was kept on a ventilator. “Probably not, since she’s in coma and the brain hemorrhage is severe,” he said.

    Finding dignity and peace in letting go
    By Anjali Ghanekar, PhD
  • The Internal Cleanse

    The human body performs countless amazing functions every day, so it should come as no surprise that it is perfectly capable of cleaning and filtering out impurities. However, because of the overwhelming amount of toxins that we are exposed to daily, many in the medical community agree that an internal cleanse is now essential for optimal health.

    Ridding the body of today’s toxins
    By Del Williams
  • How to Make Yoga Part of your Routine

    You know the drill. Wake up. Get the kids up. Make them breakfast. Get them ready for day. Whether you’re sending them off to school or preparing for play dates, it’s hard to find a moment for yourself. If you can barely squeeze in a shower during the week, how can you find time for a personal yoga practice?

    Creating space for a personal practice
    By Kristin Henningsen, MS, RYT
  • Tapping into the Subtle Human Energy Field

    We all seem to take energy for granted—except, maybe, for those moments spent filling our gas tanks or paying our heating/cooling bills. When it comes to our bodies, however, the only time we may notice our energy level is when it is not up to par.

    Attaining whole health and preventing disease
    By Mark Mincolla, PhD