Category Archives: RecipEmail

when life gives you lemons…

I can remember this time several years ago, hopping between health and nutrition conferences and searching for lemons among the apples and pears in the market. I was both amazed and inspired by how much the lemon – its juice, its flesh and its peel – had come up throughout both conferences, even though one seminar was focused on fighting cancer and the other on striving for longevity.

So I was looking for life to give me some lemons.

Since two major factors in both cancer prevention and living a long and healthy life are managing blood sugar and quelling inflammation, I decided to focus today on two recipes that include ingredients that target both those goals while simultaneously celebrating the benefits of the lemon…

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autumn gingered stew

Recently at Replenish we’ve been welcoming a good number of clients with IBD (inflammatory bowel disease) into our fold. The major types of IBD are Crohn’s disease and ulcerative colitis – both considered autoimmune conditions where the immune system attacks tissues and cells in the sensitive lining of the digestive system.

With autoimmunity quickly on the rise, I advocate incorporating our culinary anti-inflammatory medicinals, like ginger, wherever and whenever we can.

But it’s not just the immune system that can be helped by this hero. Try this weekend stew and be sure to read on to glean all of ginger’s goodness.

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Cool as a Cucumber

Staying ‘cool as a cucumber’ has to do with staying hydrated through these hot summer months. The flesh of the cuke is mostly comprised of water (over 90%!). It also has the ability to keep its flesh slightly cooler than the outside temperature – staying cool itself. And yet the cucumber also packs an impressive store of minerals and vitamins…

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say aloha to aloe

When we turn our attention to digestion, I like to consider all aspects that might be affected – from top to bottom. That includes the brain (yes, your thoughts kick-start the whole process), the teeth, the stomach, the small intestine and the colon (this is where we get to indulge in poop talk).

And, while you’re at it, you just might find that our featured gut lovin’ ingredient might be just what your skin (inside and out) needs!

This week’s gut lovin’ ingredient provides soothing support:

and it helps you say aloha to easeful elimination…

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slip into summer with this gut lovin’ super herb

In my clinical practice I’m always looking to find the root cause of symptoms. That usually means starting with the gut. Since most digestion and absorption happens right in that organ, it needs to be in good repair. And repair we can!

This is why we’ve been focusing on our gut lovin’ foods all summer.

We’re getting right to the root of the matter, giving you the foods to clean and restore your ultimate gatekeeper.

This week’s summer lovin’ ingredient is all bark and no bite…

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root cause rescue remedy

I want to express my gratitude for the gut loving fun we’ve had together through the dog days of summer.

We’ve traversed the twists and turns of the small intestine with one ingredient after another for weeks now, exploring my favorite superfoods for root cause remedy.

Today’s no different as I have a new ingredient to reveal…

This week’s summer lovin’ ingredient gets to the root of it:

and might just cure your coffee cravings…

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pick a peck of pectin

This weekend, as it’s my birthday, I wanted to make this dose of GI goodness as sweet as possible. I want to invite you to celebrate and honor with me!

This week’s summer lovin’ ingredient is only skin deep:

and it’s as sweet as homemade jam

it’s pectin!

If you’ve ever tried your hand at making homemade jam, you’ve likely heard of pectin. It’s the powdery substance that thickens and gels your strawberries or peaches into sticky jelly or jam.

But what does pectin have to do with gut lovin’?

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get your digestive system into mint condition

Just the other day I asked my son what his favorite treat was.

The choices? Cookies, cake or ice cream.

I knew the answer.

When I traveled out of town last month and left him to ride his bicycle to camp each day, he took the pocket money I gave him and stopped at the gluten-free, vegan food cart for a scoop in a gluten-free waffle cone every single day on his afternoon travels back to the friends house where he was staying while I was away.

Summertime teenage freedom and a daily scoop of ice cream!

There’s really nothing that can beat that…

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the herb that loves your liver

Oh no, you might say: not cilantro!

Yes, cilantro.

When springtime arrives, I like to spotlight the herb that’s prone to digestible dispute.

People either love it or hate it.

It’s met with either adoration or repulsion.

Which camp are you in when it comes to cilantro?

Personally, I don’t remember eating the fresh herb until my young adult years. As a cilantro lover, that’s an atrocity. I love the crisp texture, the hint of lemon. I enjoy cilantro in salsa, curry, spring rolls, and as a base for pesto. Lately I’ve been using it to make a garlicky chimichurri. Yum!

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dandy ways to love your liver

I love thinking about the energy of the dandelion. No matter how many ways we try to destroy them, they keep coming back. Rebecca Wood calls this “a meal ticket for herbicide producers”.

That stealthy persistence is something we could all use a little of. (Of course we’d want to be loved like the French love their dandelion greens and not loathed like the Americans loathe the weeds on their lawn!)

Among the many benefits of spring are fresh, young, leafy greens. In myriad places around the globe the color green itself symbolizes spring. It’s the perfect time to bask in the emerald bounty.

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