Curry Cauliflower Soup Recipe

Hello all!

While here in San Francisco we had a brief taste of summer last week, yesterday returned to the somewhat chilly and foggy days typical of "summer" here on the bay. But looking on the bright side, I was inspired to make this delicious soup recipe courtesy of paleomg.com that was absolutely delicious!! And, if you haven't checked out this blog, its a great one.

First, lets take a look at some of the nutrient benefits of the main ingredient used: cauliflower. 

Cauliflower is a cruciferous vegetable that should be included regularly in your diet. Aside from the great nutrient profile (which we'll go over) it has a unique neutral sort of taste that can be made either savory or sweet. The cruciferous family of vegetables is essential for detoxification, cancer prevention, and preventing the formation of free radicals in the body. Other beneficial cruciferous veggies include broccoli, brussel sprouts, and cabbage. 

Cauliflower is very high in Vitamin C, which is essential for adrenal support (aka stress and blood sugar regulation, among other things) and healthy immune function. This super food is also high in Vitamin K which is crucial for bone and liver health, and certain B-Vitamins necessary for brain function and nerve cell development.

Bottom Line: If you don't already eat cauliflower regularly, you're missing out!!!

Now, on to the recipe....

SWEET CURRIED CAULIFLOWER SOUP
Courtesty of paleomg.com


INGREDIENTS:

1 head of cauliflower, roughly chopped
1 sweet onion, chopped
1 apple, chopped
1 garlic clove, minced
1/2 can coconut milk (whole fat, organic from the can)
2 cups chicken (or other bone or veggie) broth, preferably homemade!
2 tablespoons curry powder
1 tablespoon raw honey (optional)
1 tablespoon garlic powder
1-2 tsp sea salt
1/4 tsp cinnamon
black pepper to taste
1-2 tbsp coconut oil, butter, or ghee

INSTRUCTIONS:

• Preheat oven to 400.
• Add cauliflower drizzled with some coc. oil, butter or ghee to the oven for about 20 minutes to roast.
• While the cauliflower roasts, using a soup pot sautee garlic in remaining cooking fat. Then, add onion and apples until fragrant.
• Then, add coconut milk, broth, and spices. Simmer for about 10 minutes on low heat.
• Now, using an immersion blender or food processor, blend everything (including cauliflower) until desired smoothness/consistency.
• If you'd like, add meat. I added some cooked chicken and it was delicious!

ENJOY!!!

Fat, Fatigued, Depressed, Craving Sugar???

Hello lovely readers!

Well after that subject line lets get right to it...no time for pleasantries! 

As I've let you all know (and partially why the blog posts have been few and far between), I've recently started a fascinating mentorship program studying Functional Medicine. Although we've just begun we are already getting into some really juicy info that I want to try my best to share with you. Not just because I'm a huge  nerd and absolutely love talking about hormones and the gut, but because these are topics that profoundly effect each of us and/or our loved ones much more than we realize.

Did one or more of the symptoms mentioned in the heading of this email resonate with you? If you're one of the lucky ones to answer 'no,' do you have people in your lives that suffer from these ailments? Good and bad news here...the bad news is that these symptoms are shockingly common in this country and stem from a host of reasons including but not limited to physical, mental and emotional stress, toxicity from our foods, the environment, and heavy metals, bacterial and parasitic infections, and more. Fun stuff. The good news is that there are some fairly easy tests you can do do figure out whats going on, and a super effective combination of diet, lifestyle, and supplementation protocols that you can put in place to fix the problem.

While in this mentorship program, I have the unique opportunity to study under a leading doctor in the field of Functional Medicine and access his expertise and assistance in interpreting lab results. If you or anyone you know has been struggling with symptoms of weight management, fatigue, depression, anxiety, insomnia, sugar cravings, GI problems or female hormone imbalances, over the next several months I am offering very discounted consultation rates alongside top of the line lab testing.

You do not need to live in bay area, you can be located anywhere. Together, we talk a lot about important lifestyle and dietary changes to prevent and even treat illness and injury. This is your base, and the exciting world of functional medicine allows us to expand on this and really look at the science behind your symptoms, and then treat accordingly.

Please contact me directly for more information on what your specific program would entail, fees, and to get any questions answered you may have. I greatly look forward to continuing down the road of health and education together!

Stress and Adrenal Fatigue

Happy Spring! I hope this transition to longer days brings with it a feeling of renewed energy, growth, and fresh starts.  

With all of this opportunity for change, I wanted to touch on a topic that I feel like has come up a lot recently for both myself and clients...that of STRESS! Not only the feeling of mentally and emotionally being under stress, but the physiological effects said stress has on the body that can lead to a myriad of all-too-common symptoms. Lets take a closer look at the main producers of our stress hormones...the adrenal glands.

Quick explanation: the adrenal glands are located by our kidneys and produce the stress hormones cortisol, epinephrine (adrenaline), and norepinephrine. Under times of either more severe stress or cumulative consistent stress, we can go through a range of symptoms as we are asking too much of our adrenals. Phase 1 adrenal fatigue is when we are over-producing cortisol to keep up with our bodies added need for energy. This leaves us feeling "tired and wired," perhaps irritable, anxious, a running-on-fumes kind of feeling. Phase 2 is when our poor adrenal glands can't keep up anymore and are now under-producing, leaving us feeling more consistently fatigued, dragging, and drained post-exercise. What we DONT want to have happen is when we arrive at stage 3 or 4, which is burn out of the adrenal glands, as this is much harder to recover from.

Primary Components which can lead to Adrenal Fatigue:

• lack of sleep
• poor food choices
• using food and drinks as stimulants when tired
• staying up late even when fatigued
• constantly driving yourself
• trying to be perfect
• lack of enjoyable and rejuvenating activities

Signs and Symptoms of Adrenal Fatigue:

• difficulty getting up in the morning
• continuing fatigue not relieved by sleep
• craving salty foods
• lethargy
• increased effort to do every day tasks
• decreased sex drive
• decreased ability to handle stress
• increased time to recover from injury or illness
• light headedness when standing up quickly
• less enjoyment or happiness with life/mild depression
• Increased PMS
• less focus/less ability to concentrate
• memory less accurate
• afternoon low around 3 or 4pm, possibly feeling better after evening meal or in the evening/night time

What You Can Do Now:

• Lifestyle: this is clearly the hardest! Strive to find as many opportunities as possible to decrease stress at home and at work. 
• Deep breathing and/or daily meditation practice. Starting with even 5-10 minutes of deep belly breathing makes a huge difference!
• Eat regularly, every 3-4 hours. It is important to maintain balanced blood sugar levels when supporting the adrenals. Strive for something with healthy protein and fat sources like hard boiled eggs, nuts/seeds, organic jerky, cut up veggies or fruit with almond butter.
• Do NOT drink coffee on an empty stomach, and really try to cut back (or cut out) caffeine altogether. This is an enemy to the adrenal glands, as well as alcohol.
• Eat BEFORE 10AM. You need to replenish your falling glycogen stores after the previous nights sleep. Even a small snack is better than nothing at all. Try to eat lunch around noon or just before, a nutritious snack between 2-3pm, and dinner no later than 6pm (ideally).
• Avoid refined and processed foods as much as possible, as these are big stressors on the body. Stick to real, whole foods. If your great grandparents wouldn't recognize it as food, its probably not the best choice!

Herbs/Supplements:

• Tulsi tea in any flavor you'd like. You can buy these from the brand Organic India online or at Whole foods, or I'd imagine most other health food stores.Great adaptogenic herb to support the adrenals.
• Gaia Herbs tincture of adrenal supporting herbs (one called either Stress Response or Adrenal Health), buy at whole foods or here at their website.
• Melt 1 tbsp raw coldpressed coconut oil into your tulsi tea (or any other herbal tea), 1-2 times per day to help with blood sugar stabilization, also great for immune support.
• Supplement with chelated magnesium, which can also be purchased at whole foods. Even better, take regular epsom salt baths.
• Supplement with fermented cod liver oil, very important for omega 3's and adrenal health!! This is my favorite brand and can be ordered online here from Green Pastures.

Important Notes on Foods To Eat:

• Try to combine a fat, protein, and carb w/every meal.
• Eat LOTS of fresh, organic vegetables, especially bright colored ones (more antioxidants)
• Use sea salt on your food
• Have your starchy carbs come from things like sweet potatoes, root vegetables, and soaked whole grains.
• Avoid fruit in the morning, especially if its by itself.
• Get good quality fats like olive oil, coconut oil, omega 3's from fish or fish oil, nuts/seeds, avocados, good quality meats.

**There is a lot more than can and sometimes needs to be done in addressing adrenal fatigue. If you feel like you or someone you know are experiencing this and would like more information, please contact me directly!

**References and resources: 

Adrenal Fatigue, the 21st Century Stress Syndrome by James Wilson

The Cortisol Connection by Shawn Talbott and William Kraemer

Immune Support: What to do?!?

Happy February!!!

As I sit here on this chilly winter day, I'm reminded (not that I could forget) what an important time it is for us all to focus on immune health. This cold and flu season seems to have hit everyone hard this year. Whether you are included in that or are crossing your fingers to avoid the plague that is sweeping friends/family/coworkers/just about everybody, it is of utmost importance to dispel some of the myths around what is good for immune support, and what is actually effective in getting and staying healthy all year round!

First of all, lets take a look at the major players in weakening our immune systems. Basically, our immunity can be compromised by varying sources of stress. Stress can manifest is physical, mental, and emotional ways. Emotionally and mentally, being in that consistent go-go-go or "fight or flight" mode is a stress on the body that can pump extra cortisol and stress hormones at an unhealthy rate, compromising our immune system and other systems, as well. Physically, stress can stem from too much refined sugar, processed foods, caffeine, alcohol, and inflammatory foods in the diet (and/or eating foods we are sensitive to). While attitude and the mental aspect of stress management goes a huge way in keeping our immune systems strong, lets look at some of the things we can also do dietarily and preventatively, before running to the drug store to buy something to simply mask the symptoms!

• The best immune boosting foods include garlic (raw, if possible), ginger, and turmeric. All have strong antibacterial/antimicrobial/antiviral affects. You can make a tea out of fresh ginger, use all three in a curry (turmeric can be freshly bought as the root or purchased dried), or sprinkle raw garlic over a salad or in a dressing. Lots of options here!

• Contrary to popular belief that downing tons of orange juice is the best remedy for vitamin C, stick to the following whole food sources, instead. Orange juice will also provide your body with a sugar spike that can actually work against you in trying to fight a cold. Foods highest in vitamin C include papayas, bell peppers, strawberries, broccoli, pineapple, brussel sprouts, kiwi, oranges, cantaloupe, and kale (in that order).

• Homemade bone broth! Or veggie if you're not a meat eater. See my previous newsletterfor more info on this and why it is so incredibly effective!

• I know we've all heard it but its not to be underestimated, plenty of sleep! Preventatively and even more-so if we are sick, sleep is of utmost importance. 

• Lastly, here is a wellness tonic from my nutrition colleague, Mary Vance, that can be brewed at home. I've purchased the herbs in the bulk section of rainbow, but any health food or herb store that sells bulk herbs will work. Or, buy them online. Drink 1 cup in the morning and 1 at night, and sweeten with a touch of raw honey if desired.

Ingredients:

Dried elderberries (high in vitamin C)

Dried yarrow root (effective for mucous and colds)

Dried or fresh peppermint (also effective for congestion and has many calming effects)

Instructions:

Place 1 tablespoon of each herb (or double/triple the recipe if you'd like more) and cook in a saucepan with about 3 cups of filtered water. Bring to a simmer, then cook on a very low heat for about 20-30 minutes. Strain herbs and drink!

References: whfoods.com, maryvancenc.com

The Beauty of Broth

I hope you all had a wonderful holiday season filled with just the right amount of relaxation and fun. And, I hope everyone is recovered from the indulgences and festivities of December, as well :)

Speaking of recovering, I wanted to share with you what I consider to be the most nourishing dish to prepare for yourself and loved ones during this cold season (and always)....BROTH! This January has brought with it cold temperatures (well, cold for California, at least) and with that the cold season has hit many of us harder than usual. Of course, as a preventative measure against illness, we should all be focused on feeding our bodies with nutrient dense diets full of a wide array of colorful veggies, seasonal and anti-oxidant rich fruits, quality protein sources, and good fats. And guess what one dish has almost all of these characteristics...broth!

There are 2 ways to prepare broth, either as a bone or mineral (meat vs veggie) broth, and lets look at the benefits of both.

Broth is an ancient and healing food used in many cultures for centuries. It is valued for its nutritious, calming, and healing properties. It is not only great for immune support, but crucial to those with digestive problems and supportive of weight loss. According to my colleague Mary Vance, "broth made from chicken bones blocks the migration of inflammatory white blood cells, making it an invaluable tool to boost immunity." Aside from their immune supportive properties, minerals are essential for cardiovascular function, metabolism and managing stress hormones. Bone broth is rich in calcium (much more so than commercial dairy), magnesium, potassium, and many other essential minerals and amino acids. Bone broth is also rich in collagen and gelatin, vital to joint, tendon, ligament, skin and bone health and is also great for controlling cravings, therefore aiding in weight loss!

Mineral broth (veggies minus the meat/bones), is beneficial in the sense you are still getting lots of minerals, but are missing out on the healing properties that animal bones provide. However, if you are a non-meat eater, this is a great option!

You can sip on broth throughout the day as you would with herbal tea. If you are experiencing a sugar or carb craving, try sipping on homemade broth. Remember...the stuff you buy in the box/can is NOT in any way shape or form the same. Making your own from good quality, organic bones is the key. You can purchase these cheaply at your local butcher or any store that sells good quality meat, or even better a local farm. For us here in San Francisco, try Prather Ranch Meat Company in the ferry building or Bi-Rite in the Mission District.

Here is a great recipe for Bone Broth! Simmer for as long as you can (8-24 hours) either in a crock pot or just in a big pot on the stove. 

BONE BROTH (or mineral broth if you minus the bones)

• 1 lb bones of pastured animals (you can use a variety of lamb, beef or raw beef marrow bones, and chicken bones/back/neck. Always get organic/grass fed bones. I’ll save them in a container in the freezer until I have about a pound or more. You can also save egg shells and use those.)
• 2 organic celery stalks
• 1 organic onion, chopped
• 6 cloves organic garlic
• water (preferably filtered)
• Sprigs of thyme/rosemary/sage as desired
• Add sea veggies for more trace minerals–kombu and kelp are great for this
• Any other veggies you have on hand can be thrown in, sweet potato, leafy greens, etc
• Sea salt and pepper to taste
• 1/4 cup apple cider vinegar (important for the extraction of minerals)

Directions:

Put all ingredients in slow cooker or pot, then pour enough filtered water to cover everything. Set to low and let it cook for 8 to 24 hours. Strain broth and store in glass containers (preferably).  You can freeze and defrost, as well. In the fridge you'll notice a later of fat on the bone broth that forms on the top, don't skim it off as this keeps the broth fresh! Simply reheat on the stove.

Carrot Squash Bread Recipe

Given that Halloween fell this year on a Wednesday (and lets be honest, its' likely that I would not have ventured out anyway), I was in the mood to hunker down with some comfort food and a scary movie. I also carved a pumpkin that ended up looking like the proud work of a 4 year old....but thats another story.

This particular evening of nostalgic, fall-like food consisted of butternut squash soup and this new, amazing recipe I discovered for Carrot-Squash Bread....and wanted to share it with you!

Carrots are high in Vitamins A and K, and a recent 10 year study showed that increasing your carrot intake by only 25 grams (less than a 1/4 cup) per day drastically decreased risk of CVD (cardiovascular disease). Carrots are full of antioxidants and health-supporting nutrients.

For this recipe, I used acorn squash (although butternut or another sweet winter squash or pumpkin would work). Various types of winter squash are chalked full of antioxidants, particularly beta and alpha carotene, and are also high in vitamins C and A. Furthermore, winter squash (similar to sweet potatoes or yams) is a great food to incorporate when you are craving something starchy but want to stick to a whole foods, largely plant based diet.

Now that you are inspired....give this recipe a try!!!

CARROT SQUASH BREAD
courtesy of fastpaleo.com

Ingredients:

3/4 coconut flour
1/2 tsp sea salt
1/2 tsp cinnamon
5 large eggs
3 tbsp raw honey (or less, depending on taste)
1 tsp vanilla
2 tbsp lemon zest
1/2 cup butter or coconut oil, melted
1 cup grated acorn squash (about 1/4 of a squash)
1 cup grated carrot (about 2 large carrots)

Instructions:

Sieve the coconut flour into a mixing bowl, add sea salt and cinnamon. Once the butter or oil is cooled, stir in the vanilla, honey, and lemon zest. Beat in the eggs one at a time. Gradually add the wet ingredients to the dry. When its still runny, add in the carrots and squash and mix until combined. Press into a greased 9 X 11 loaf pan. Bake at 375 for about 30-35 minutes until it is firm but springy to the touch. Let it cool before slicing. Enjoy!

A Quick Review of FATS

While this is a topic I've written on in the past, I think its an essential one to think about and review often, as it is one of the most confusing, AND most important! 

Hopefully by now, we have all abandoned the obsessive fear of fat that our society has fixated on since the low-fat/no-fat craze began, and embraced a diet encompassing healthy fats on a daily basis. However, the subject of fat is a complex and potentially intimidating subject to be truly informed about, especially after (possibly) breaking away from a lifetime of the typical SAD (Standard American Diet) that drills the idea into our heads that dietary fat and cholesterol=heart disease and obesity. After we embrace the newfound knowledge that this is not, in fact, the case, we may still be a bit confused. Read on to get some quick answers…

What are good vs bad fats?

“Bad” fats mean hydrogenated (aka ‘trans’) fats. These types of fats/oils are unsaturated fatty acids that have been chemically hydrogenated or partially hydrogenated (the adding of a hydrogen molecule to form a double bond), in order for the final product to have a longer shelf life. The problem is, our bodies don’t recognize this compound and have no idea how to digest and assimilate it. When eaten, these compounds permeate our cell walls causing malfunction and have been linked to many degenerative diseases rampant in western society.

“Good” fats are not only good, but necessary. Our brains are 60% fat and cannot function without dietary fat. Fats also protect our organs and cells, regulate body temperature, provide satiety, carry fat soluble vitamins and nutrients, and are the most concentrated sources of energy. We need them to survive and thrive. If we are not getting enough, we are missing vital nutrients, not to mention are likely over-eating other, less nutrient dense foods.

Fats To Include:

Saturated (best to cook with/heat as they do not oxidize at high temps)

• ·      Coconut oil (xtra virgin, cold pressed, raw)
• ·      Palm oil
• ·      Butter (grass fed ideally, or organic)
• ·      Ghee
• ·      Lard
• ·      Tarrow
• ·      Grass fed meats (if they are not from grass-fed animals, opt for leaner cuts, as all animals store toxins in their fat cells)

Unsaturated (should not be heated…think salads and dips)

• ·      Olive oil
• ·      Sesame oil
• ·      Walnut oil
• ·      Macadamia nut oil
• ·      Avacado oil
• ·      Nuts and seeds/nut and seed butters (preferably raw/organic)
• ·      Flaxseed oils

FATS TO AVOID AT ALL COSTS:

• ·      Margarine or “buttery spreads”
• ·      Canola, corn, vegetable, soybean, grapeseed, sunflower, safflower oils