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Category Archives: RecipEmail
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.continue reading...
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…continue reading...
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…continue reading...
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…continue reading...
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…continue reading...
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
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’?continue reading...
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…continue reading...
Oh no, you might say: not 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!continue reading...
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.continue reading...
an important note about estrogen dominance:
September is Ovarian Cancer Awareness month.
October is Breast Cancer Awareness month.
January is Cervical Cancer Awareness month.
And the last week of April marks National Infertility Awareness Week.
That does not mean that your awareness and action should be relegated to one month out of the year – especially when all the types of cancer and the challenges that I mentioned above, as well as low thyroid function and a host of other signs and symptoms, have one big thing in common…estrogen dominance.continue reading...