Posts filed under ‘fall’
Beat-the-Bug Baltimore – Part 1
HEALING WITH HYDROTHERAPY
The first cases of the flu have already been reported in Maryland this season, and I have witnessed a number of patients overcome the first round of back-to-school colds. Now is the time when taking preventative steps to optimize your immune system and put your wellness practices into place is most crucial. Throughout the next several months I will be posting simple cold and flu wellness tips rooted in the naturopathic traditions of treating the person and the underlying causes of illness rather than just the disease itself.
This first preventive practice is one I learned in my Hydrotherapy class over 10 years ago and still practice almo
st daily – the Cold Shower Rinse. The instructions are simple: At the end of your shower, turn the temperature dial to cool or cold and rinse your entire body for 30 seconds in the cooler water before stepping out of the shower. Take care to especially let the cool water fall over your throat to stimulate your thyroid gland (responsible for metabolism) and over the center of your chest to stimulate your thymus gland (an important part of your immune system). Regularly practicing the cold shower rinse may not only awaken your vitality and heighten your resistance to infection, you may also notice that your tolerance to cold weather improves and that the normal temperature of your showers begins to go down, leading to savings on your energy bill!
What’s Cooking in Dr. Emily’s Kitchen
The fall vegetables are the most inspiring to me when it comes to culinary creativity. I am not sure why, but a butternut squash calls out to me in such a different way then a zucchini or summer squash. In the last few weeks I have become more eager to explore the bounty at the Farmer’s Market on Saturday mornings. My kitchen experiments have ranged from the simple roasting of beets with olive oil and dried rosemary to a rather unsuccessful attempt at a loaf of gluten-free, vegan pumpkin bread. A familiar and forgiving old stand-by for me is any variation on the recipe for butternut squash soup described below. Please note that the estimates for measurements of the spices are a rough guess. I recommend starting with less and you can always add more.
Butternut Squash and Apple Curry Soup
INGREDIENTS:
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves of garlic, crushed
- 1 diced Honey Crisp apple
- 2 cups of roasted & mashed butternut squash
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 2 tsp cinnamon
- 2 1/2 cups organic & low sodium vegetable or chicken stock
- salt & pepper to taste
DIRECTIONS:
Heat olive oil in large pot on medium heat and stir in onions and garlic. Cook onions until soft. Add in chopped apple and spices and cook for 5 min. Stir in butternut squash and mix ingredients until heated thoroughly. Pour in stock and let simmer for 15 to 20 min on low heat. Remove from heat and let cool for 15- 20 min. Blend soup in blender or food processor and serve warm. Add additional stock to adjust consistency as needed.
HINT: Prepare the butternut squash ahead of time by roasting over the weekend and storing mashed squash in the freezer to use throughout the season.
Fall Wellness Workshops
HOMEOPATHY 101: Acute Prescribing for Beginners December 3rd
Ever wonder if there is more to homeopathy than Arnica? Dr. Emily will diffuse the myths and explore the mystery of this gentle and deep acting form of medicine during this 2-hour workshop that has been frequently requested for by patients. After reviewing the history and principles of homeopathy, you will learn how to safely use common homeopathic remedies as adjunctive care for acute conditions. Homeopathic home kits will be available for purchase as well.
Date: Thursday December 3rd 6:30 pm – 8:30 pm
Location: Seeds Classroom (3600 Roland Ave Ste 3)
Cost: $50 (individual) / $75 (couples)
Pre-registration Required: Contact Dr. Emily at dremilytelfair@gmail.com or (443) 226-7665
COLD, FLU & YOU! Natural immune Boosting Class Nov 12th & Nov 17th
Take a natural approach this cold & flu season and uncover the mystery behind Onion Earmuffs and Cold Wet Socks. This class will provide you with helpful home remedies for warding off illness and stopping infections in their tracts. Dr. Emily will review nutritional, herbal and homeopathic therapies that can both prevent viral infections and hasten the healing process.
Two Class Options:
CANCELLED – Thursday November 12th
Tuesday November 17th 7:00 pm – 8:30 pm (Still accepting registration)
Location: Seeds Classroom (3600 Roland Ave Ste 3)
Cost: $35 (individual) / $50 (couples)
Pre-registration Required: Contact Dr. Emily at dremilytelfair@gmail.com or (443) 226-7665
Flu Shot or Not?
This is a very difficult decision weighing on the minds of many Americans right now as seasonal flu vaccines are readily available and the new H1N1 vaccine is close behind. The decision to receive the vaccine for yourself or for your child is a personal one that depends on numerous factors such as underlying health conditions, access to medical care, environmental exposures, and personal belief systems. It is important to remember that receiving the standard flu vaccine does not necessarily mean you will not get sick this fall or winter, and being mindful of natural immunity boosting practices may further prevent your risk of illness.
Thimerosal is a preservative containing mercury that is used to preserve the flu vaccines. The CDC reports that up to 50 million thimerosal-free vaccine doses will be available this season. When possible, try to request a preservative-free vaccine. If you are concerned about avoiding a reaction to the vaccine, contact Dr. Emily to discuss simple homeopathic remedies such as Arnica or Ledum that may help prevent adverse effects from the shot. Additional remedies may be helpful if symptoms occur after the vaccine.
If you choose not to receive the vaccine or would like to consider additional ways to bolster your immunity this winter, here are few wellness tips for cold/flu prevention:
- Keep up the Vitamin D: If you spend most of your time indoors at work or at school, then you are most likely Vitamin D deficient. Elevated blood levels of Vitamin D3 are correlated with increased immune protection as well as cancer prevention.
- Eat the Rainbow: Enjoy a diet rich in a variety of fruits, veggies, whole grains, legumes, nuts & seeds, and wild fish. Reduce or eliminate refined carbs, sugar, alcohol, & caffeine which may weaken the immune response.
- Hydrate your body & your sinuses: Bump up your water intake this winter to help your body flush out any exposure to toxins & rinse your sinuses regularly with a Neti Pot to prevent infections from establishing residence in your upper respiratory tract.
- Exercise: Carve time to move your body with yoga, cardiovascular exercise or moderate walking. Regular exercise can enhance well-being and strengthen the immune system.
- Cold-Rinse Showers: End your showers with a cool rinse for 15-30 seconds – especially over your thyroid gland (base of the neck) which stimulates metabolism and your thymus gland (center of the chest) which stimulates T-cell production.
- REST: Prioritize 7-8 hours for sleep each night. Much of our healing occurs while sleeping. Listen to your body and at the first sign of illness or feeling “worn out,” take time to rest.
(These statements are not meant to treat or diagnose any condition. It is important to consult with a healthcare practitioner if you experience symptoms of the flu or other illness.)
Fall Pudding Recipe
With the change of season comes a change in our “seasonal menus.” Welcome the crisp days of autumn with this delicious fall pudding that highlights hearty winter squash, natural sweeteners, and warming aromatic spices. (Gluten-Free and Dairy-Free) I just disovered this recipe in my new favorite cookbook listed below – wonderful for anyone who loves Whole Foods cooking!
Source: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
1 1/2 cups water
1/2 cup small pearl tapioca
1 cup raw cashews
2 cups water
1/2 cup maple syrup or agave nectar
2 cups baked sugar pumpkin or butternut squash
2 Tbsp lemon juice
2 tsp vanilla
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
pinch ground cloves
1. Place 1 1/2 cups water and tapioca pearls in a 4-quart pot and let soak for 1 hour.
2. Place cashews, water & maple syrup in a blender. Blend for 1-2 minutes till creamy. Add squash, lemon juice, vanilla, sea salt & spices. Blend for another 1-2 minutes.
3. Add blended mixture to the pot of soaked tapioca and whisk together. Bring to a boil while stirring. Turn off heat to low and simmer. Stir frequently for approx 15 minutes or until tapioca pearls are translucent.
4. Pour into small serving bowls & chill in fridge. Enjoy!
