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Healthy Foods for Fall

traditional chinese medicine foods for fall

The season of fall brings cooler weather and shorter days. As with any season, the world adjusts accordingly. Plants begin to go dormant, animals begin scrounging for food to store to get them through the upcoming winter months and humans start winterizing everything.

As fall descends on the land, it reminds us we need to start cutting back on the numerous cooling foods that are consumed during the summer months. Things like raw foods, salads, juices and fruits should be decreased because they can create too much cold in the body, according to traditional Chinese medicine. continue reading »

Five Reasons to Get Acupuncture for Low Back Pain

Statistics show eight out of 10 people will experience low back pain at some point during their life. Seeking medical treatment for back pain is very common. Typically back pain is fleeting and can be easily resolved with rest, heat and an occasional anti-inflammatory like ibuprofen. However, once the damage is done, the recurrence of back pain can be as high as 50 percent. Part of this is because as we age, things like muscles and tendons become less flexible and pliable. It is also very well known in the United States, people are too sedentary and this leads to excess weight gain that can create added pressure on the body, especially the low back. continue reading »

Make Healthful Bone Broth from that Leftover Turkey

Don’t throw out those turkey bones, skin and other bits! Bone broth is less clear and chef-y than clear stock, sure, but it’s full of healthy collagen, gelatin, and other valuable nutrients. If you’ve been curious but afraid to try making your own delicious, health-promoting broth, check out Nom Nom Paleo’s instructions.

It isn’t difficult to extract the goodness from bones. In fact, I usually make it even easier than most recipes — I save previously cooked bones from the chicken, turkey, beef and pork that we’ve had for meals in the freezer, and when I have a good pot-full, I throw them into my pressure cooker with a small splash of apple cider vinegar and water to not quite cover (below the max line) and cook on high pressure for 45 minutes to 2 hours depending on how much time I have. (Please be sure to follow the instructions for your pressure cooker, if you use one.) ¬†You can also use a slow cooker but be prepared for rich, brothy smells to fill your house for hours. I strain the finished broth through a colander into a big bowl then store my broth in jars in the fridge for 4-5 days, or I freeze it for later. I have some of those giant cube ice trays to make it easy to get out just what I need for a sauce or a cup of warm broth whenever I want it.

The finished broth should be richer tasting than boxed stock, and should gel when it’s cold. Don’t worry if it doesn’t. You just need more bones and bits the next time, or a bit more cooking time.

You can drink it as is (salt to taste) or use it for stock in soups, sauces, gravy, or braises.

Questions? Feel free to email me through the Contact page.

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