When Should I Take My Supplements?

If you are like me -- you are just starting to realize why it is important to add supplements to your diet.  Even if we are eating a clean, healthy and unprocessed diet;  the mineral content of the soil Read more

Natural Tips for Avoiding Colds

This cold and flu season is still upon us and unfortunately, many patients are still being plagued by these nasty viral symptoms.  Here are a few tips to try if you feel like you are coming down with something. Of Read more

More Homemade Salad Dressings

Blackberry Balsamic Vinaigrette 2 Tbsp balsamic vinegar 1/4 cup avocado oil or extra virgin olive oil 1 tsp local honey 1/3 cup blackberries   Process all the ingredients together in a blender and then season with ground pepper and sea salt The beauty of this recipe Read more

Healthy Mayo and Ranch Dressing

This stuff is a must -- If you read labels these days you will be hard pressed to find a mayonnaise or salad dressing that doesn't contain some type of vegetable oil.  Even the commercial mayos that advertise to Read more

Cauliflower Crust Pizza

So I got a little wicked crazy this weekend and decided to splurge on some pizza.  We do gluten-free carry out around here sometimes, but my future son-in-law inspired me to make my own cauliflower pizza crust. He made Read more

Pumpkin Chai Smoothie

Here's a throwback post that is certainly appropriate for this October weekend.  This smoothie matches the season and will be a great way to start the lovely fall day. Thanks to Smoothie Queen Amy for this great recipe I can't wait Read more

Gluten Free Zucchini Bread

Gluten-Free Zucchini Bread So I have been struggling with gluten-free baking because honestly -- I've never been good at baking!!  Then when I try to modify recipes using flours I'm not familiar with, it just makes  a perfect storm of Read more

Magnesium-the unloved mineral

Do you remember watching Wild Kingdom as a kid?  Did you happen to notice that the animals attacking their prey would immediately eat the organ meats.  I never really thought about why until I listened to Morley Robbins explain the Read more

Diet

Free Macbook—Whaaaaaaat?

So you all know about my man crush, Sean Croxton, from http://www.undergroundwellness.com.  This guy is the nutrition guru!  He interviews top experts in the field of wellness and then podcasts his interviews for free.  He is genuine and has massive integrity!  He introduced a free Macbook giveaway over the last few weeks to the person with the best photo of #JERFING-(AKA – Just Eat Real Food) .  Well, the  AngelaMD wellness warriors are all about eating real food so we decided to enter the contest.    We were under the gun last night to submit a photo after finding out that my oldest daughter’s computer died.  She is in desperate need of a new one for this semester’s classes at a local college (she is studying to be a social worker).  The Henriksen family rallied and produced these hilarious and somewhat ridiculous photos.

Sidney’s idea of JERF

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Emma’s idea of JERF

photo

 

 

 

The actual photo we submitted —

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Just Eat Real Food!!!!

Posted on by Angela in Diet, Green Living, Humor, Nutrition, Organic Leave a comment

Pit Paste and Coconut Butt Oil??? Really???

This is a great clip on the dangers of the top 4 personal care product ingredients that we really should avoid.  I had no idea that the average woman puts up to 300 chemicals on her body before she leaves the house in the morning.  Failing to remember that the skin is the body’s largest organ, we forget that we absorb what our skin contacts.  I think Christa states that it enters our bloodstream in like 24 seconds—now that’s scary.  I am still primarily focused on what I am eating and putting into my body on my own personal health journey.  This clip kicks it up a notch to a whole new level.  And YES–I do use coconut oil as a moisturizer but haven’t tried it on the booty yet!  Talk about a whole new level——-EEK!

Be sure to visit Sean Croxton’s site http://www.undergroundwellness.com

and Christa Orecchio’s site http://www.thewholejourney.com

Remember—visit the skindeep site to rank your favorite products and substitute some cleaner ones.

Posted on by Angela in Body, Green Living, Organic, Whole Food Leave a comment

Personal Care Products

As you know, the skin is the largest organ in the body.  Because it is responsible for absorption, it is also a great detoxification organ.  However, I pay very little attention to what personal products I use because I have been more concerned about what I eat and put into my body.  I forget that what we put on our bodies can be just as toxic.  If you read one of my earlier posts about cleure cosmetics you also read about how parabens, found in many cosmetics, have recently been found in breast tissue of breast cancer patients.  These parabens act like hormone mimickers thus feeding hormone based cancers.  We use aluminum containing antiperspirants that have been linked with neuron degeneration.  Many shampoos that we wash our hair with contain propylene glycol (antifreeze).  There is a great website www.cosmeticsdatabase..com that ranks the toxicity of personal care products on a scale of 1-10 with 10 being the most toxic.  So this weekend, I will be spending an exciting Friday or Saturday night on the SKIN DEEP website logging all my personal products and replacing any of them that have a score of 5 or higher.  Fun stuff!!!

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Going Against the Grain: Part 1

I had the fabulous opportunity to listen to Dr. William Davis speak at the World Conference on Anti-Aging and Regenerative Medicine.  He presented his thoughts on wheat in an incredibly logical and understandable format.  I have decided to give you my dumbed down synopsis on why WHEAT is not the healthy grain with which educators inform us.  I have to plead ignorance on this subject and am grateful to read and learn more everyday to help educate you to the dangers of our food supply.  Remember, nutrition isn’t taught in medical school!

 

Wheat dates back to the Roman Empire when grain was traded for land.  Around 850 to 900 BC , huge glacier melts raised global temperatures allowing wheat to be grown more readily.  Thus ensued the first consumption of grain by humans.  Initially, the seeds of the grain were intolerable to the human gut and caused severe diarrhea.  Therefore, the seeds had to be cooked or heated to make  human digestion possible.  This dramatically changed the culture from the hunter/gathering model to a cultivation model. Hence, birth of agriculture changed our food supply.  When we started consuming grains on a regular basis many changes happened.  The jaws and facial structures of humans decreased because of less need for mastication.  Dental decay increased.  We lost height and bone size. Also, iron deficiency was born.  So ironically, wheat started causing disease this early in the evolutionary path.  Spoiler alert—it’s only going to get worse.

This original wheat was called Eiknorn wheat that contained 14 chromosomes.  I won’t bore you with the intricate science that ensued and will refer you to the book for the specific details but this original wheat was then mated with wild grass multiple times to evolve to the 19/20th century version of wheat called Spelt which then contained 42 chromosomes.

In the 1960’s, the fear of world population explosion caused a push by the government to fund the development of high yield crops.  We then started to increase the yield of wheat crops in hopes to feed the starving population.  The wheat then underwent repetitive hybridization with other wheats and grasses to yield a crop with big seeds and heads and a much smaller stalk.  This modification allowed for a heartier plant that was much more resistant to climate changes, susceptible to fertilizers, and yielded larger seeds.  Now remember–what did the wheat seed originally do to humans? (make them sick???)

Many people say that it is unethical to not eat bread.  I mean what did Christ do at the last supper?  He broke bread–but his bread isn’t the bread we are eating today!  His bread was much closer to what God placed on this earth.  Humans have modified that original grain so dramatically that we have made ourselves ill!

Please consider reading Dr. Davis’s great book for more information.  More to come on the whole Gluten/Gluten Free issues in following posts.  He also has some great grain free ideas and recipes at his site http://www.wheatbellyblog.com

More blog posts to come as I continue to read and educate myself on the dangers of wheat.

Posted on by Angela in Body, Diet, Nutrition, Organic, Whole Food 1 Comment

More Posse Recipes

How is the Smoothie Posse doing?  Anyone cheated?  Any good recipes or favorites?

Yummy Local Grown Produce

 

Here is what is coming in my Green Bean Delivery next week and we need to brainstorm some power smoothie recipes—-anyone had experience with snap peas or broccoli in smoothies?  I have juiced snap peas in the past and they turned out fine (see Pea Juice post).   Also –send me all of your favorite juicing recipes from this past week!

 

1 8 oz. Local Lettuce, Spring Mix

Bok Choy

6 Each Apples, Fuji –
1 Bunch Broccoli
1 Bunch Herbs, Cilantro
5 Each Kiwi-
3 Each Lemons
1 order of 2 Lettuce, Baby Bok Choy
2 Each Onions, Sweet –
4 Each Oranges, Navel
1 10 oz. Peas, Snap
4 each Potatoes, Russet Bakers (Large)

 

Luckily Green Bean knows my issues with developing recipes and has added a great recipe for Sugar Snap Peas and Bok Choy.

 
2 tablespoons chicken or vegetable broth
1 teaspoon sesame seeds
2 oranges
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1 teaspoon spicy chili sauce (optional)
Salt and pepper
4 cups roughly chopped lettuce or salad mix

For the full recipe visit:

http://greenbeandelivery.com/healthytimes/recipes/snap-pea-and-bok-choy-salad-with-citrus-vinaigrette/

 

 

Here are a few of my favorite smoothies from the past week.

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Blackberries, blueberries, cucumber, spinach, and coconut water. Amazing smoothie!

Loads of real food!

Another good one
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Made a smoothie creation today I loved! -2 carrots, 2 persimmons, 1 cup spinach, 1 cup coconut water, and 1/2 cup butternut squash, peeled.

Loads of real food!

Also, I would highly recommend visiting Modern Alternative Mama’s Blog.  Todays post is all about shopping healthy on a budget and she breaks down the cheapest ways to get tons of healthy, fresh, real food on a budget!!!
http://www.modernalternativemama.com
Posted on by Angela in Body, Diet, Green Living, Nutrition, Organic, Whole Food Leave a comment

Sabotaged by the Holidays

How to keep holiday festivities from sabotaging your health.

 

We all want to join in the fun of the holiday season. But late nights, too much food and drink, and the stress of meeting others’ expectations can do a number on your health and fitness. Is it possible to allow yourself a few indulgences without completely undermining your wellbeing?

 

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Dr. Kathryn Colteryahn, with IU Health Physicians – Internal Medicine, provides practical advice on maintaining a healthy holiday season.

Learn more

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Yes, and there are two keys to success: staying active and setting realistic expectations.

 

Daily exercise, even moderate activity such as walking or taking the stairs, helps burn additional calories, relieves stress, and inspires more healthful eating habits. Try substituting a few food-centric activities (like baking cookies) with more physical activities: take the family ice skating, go caroling, or volunteer at a soup kitchen.

 

Next, be realistic. If you’re following a weight loss plan, don’t expect to shed pounds in December, but try to maintain your weight instead. Don’t indulge every single day; stick to healthful foods when you can.

 

Specifically, here’s how you can control the most common holiday culprits:

 

All those parties. Eat a light meal and drink plenty of water before you go. While you’re there, enjoy a glass of wine or champagne, but alternate with club soda on the rocks with lime. The appearance of a drink in your hand will make it less likely someone else will insist on pouring you another.

Break room candy and popcorn. If these gifts are from vendors, let them know you’d rather have a healthier alternative, like a fruit basket. If that fails, avoid the break room by taking a brisk walk instead.

 

Dining out too often. Have the server box up half before your meal is brought to the table. (Don’t worry about offending, they’re used to this request.) Make more time for cooking at home by spending a little time on Sunday afternoon to prep the week’s meals. Picking up a few groceries daily on your lunch hour, as opposed to on your way home, can help you avoid the break room candy and get you home a littler earlier to enjoy your time in the kitchen.

 

Pressure from family and friends. The truth is, we usually bring this pressure on ourselves. So prioritize. Be honest by saying that you simply cannot get around to everyone, every year. Alternate between different branches of the family from year to year. It’s okay to say no, and you’ll be surprised at how understanding they are.

 

And remember, it’s okay NOT to have plans, too. Take time off for yourself. Remain active, as well as realistic.

 

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Author of this article

Kathryn Colteryahn, MD, specializes in internal medicine. She is a guest columnist and located at IU Health West Hospital, 1115 Ronald Regan Parkway, Suite 318, in Avon. She can be reached by calling the office at 317.217.2632.

 

Posted on by Angela in Body, Diet, disease, Exercise, Family, Guest Blog, Nutrition, Organic, Weight Loss, Whole Food Leave a comment

Heaven Sent Holiday

I love my mother in law–she declares Thanksgiving as her holiday of the year.   We are all required to show up and sit around, eat, and chat.  The children and their cousins hit the basement and play non-stop and there are hours of uninterrupted adult conversation!  I think all the other mother’s out there can agree that this scenario is absolutely heaven sent!  This year—I will be taking a holiday salad just to feel as I am contributing some.  Check out this great vision of beauty straight off pinterest.  It’s the winter berry wreath salad—-to die for and nothing but healthy ingredients!

Prep time: 20 mins

Total time: 20 mins

 

Serves: 8

 

Ingredients

 

  • 1 head of Iceberg lettuce
  • 4 cups mixed greens
  • 1 cup spinach
  • 2 bunches grapes
  • 1 apple (chopped)
  • 1 Pear (chopped and sliced for decoration)
  • 6 Strawberries (2 whole for decorating the rest chopped)
  • 1/2 cup dried cranberries
  • 1/2 cup blueberries
  • 1/2 cup cashews
  • 1/2 cup crumbled gorgonzaoa cheese
  • 1/2 cup lemon juice
  • 1/2 cup honey
  • 1 Tbsp diced fresh onion
  • 1 tsp dijon mustard (Grey Poupon is what I used)
  • 1 Tbsp poppy seeds
  • 2/3 cup olive oil

 

Enjoy and Happy Thanksgiving!!!

 

Posted on by Angela in Body, Diet, Family, Green Living, Organic, vegan, Weight Loss Leave a comment

Indiana Persimmon Pudding

It’s that time of the year to harvest those Indiana persimmons.  Many of my patients make that traditional persimmon pudding and have offered to share their favorite recipe.  We have modified it some to make it a little friendlier to the Angela MD plan.  Persimmons have wonderful health benefits in that they contain the tannins catechins and gallocatechin which are antioxidants and help improve lipid metabolism.  They also contain the anti-tumor substance betulinic acid.  There is no fat in persimmons and they are loaded with vitamin c and calcium.  They also contain the substance Zea Xanthin which is thought to help with age related macular degeneration.  Cooked persimmons are used in many other cultures as a treatment for diarrhea.

Traditional Indiana Persimmon Pudding

2 cups persimmon pulp, removed from the skin

1/2 teaspoon baking soda

1/2 cup sugar  (substitute with agave syrup)

2 cups all-purpose flour (substitute with 2 cups gram flour)

1 teaspoon baking powder

pinch of salt

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

2 cups milk (substitute with almond milk)

1 egg  (pastured and organic)

1 tablespoon melted butter, plus more for buttering dish

Preheat oven to 350 degrees F.  Butter a 9×9 baking dish and set aside

Stir the baking soda and sugar into the persimmon pulp and set aside.  This mixture may thicken as it sits… that’s ok!

Sift together flour, baking powder, salt and spices.  Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.

Whisk together milk, egg and butter and add to the persimmon and flour mixture.  Batter will be very loose.  Pour into the baking dish.

Bake for 1 hour covered with foil, or uncovered.  If you make the pudding covered, you’ll have a very wet and moist pudding.  If you bake the pudding uncovered, you’ll have a drier pudding topped with a bread like crust.

Allow to sit at room temperature for 30 minutes before serving.

 

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Crazy Sexy Kitchen–by Kris Carr


I can’t wait for this!  I think I have a girl crush on Kris Carr because of her fabulous fun-loving attitude and charisma–watch the trailer to her new book which is available to order at her website http://www.kriscarr.com

Posted on by Angela in Body, cancer, Diet, disease, Mind, Nutrition, Organic, vegan, Whole Food Leave a comment

Intimidated by an Eggplant

So I received an eggplant in my Green Bean Delivery organic veggie bin and I had no idea what to do with it.  I have ordered eggplant parmesan out at a restaurant before and liked it.  However, my novice cooking skills have made me quite intimidated to buy one and actually cook it myself.  Not to mention my girls have automatic scowl mode ingrained when they see a plate that isn’t filled with mac-n-cheese or pizza.  Here is a great recipe by Irene Young passed down by her mother Linda from the village of Mesta, Xios, Greece.

 

 

 

Linda’s Summer Vegetables

1 lb eggplant cut into chunks

1 zucchini, cut into chunks

       sea salt

olive oil- 1/2 cup

1/2 lb trimmed, fresh green beans

2 large potatoes diced

2 large bell peppers diced

2 large carrots sliced

2-3 cloves of garlic

2 medium onions

6-8 mushrooms

2 lbs ripe tomatoes quartered

1/2 cup parsley chopped

1/2 cup parmesan cheese

1.  Preheat oven to 350 degrees.  Clean eggplant and zucchini and cut into chunks and salt—then let sit for 1-2 hours–this is called bleeding the eggplant which helps take the bitterness out of the meat and draws the moisture out so that the eggplant doesn’t absorb too much liquid when cooking.

2.  Pat the eggplant dry and saute in olive oil.  Then add a dash more oil and add the green beans, potatoes, peppers, carrots and mushrooms;  cook for 15 minutes and then add onions and garlic; cook 5 minutes and add tomatoes and parsley; cook for 10 more minutes.

3.  Place the vegetable mixture in an oven-safe dish.  Cover and bake for 45 min at 350 degrees.  Add cheese and bake uncovered for another 15 minutes.

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