Citrus Basil Quinoa Salad

CITRUS BASIL QUINOA Basil, red onion and citrus give a refreshing taste in this simple quinoa salad from Detoxinista. Because it’s served cold, it’s best made in the summer.

Serves:  4

Prep time:  25 minutes

Cook time:  25 minutes

Ingredients

  • 1-1/2 cup uncooked quinoa (rinsed)
  • 3 cups filtered water
  • 1/2 cup red onion (finely diced)
  • 1 medium cucumber (chopped)
  • 2 cups fresh spinach
  • 1 large red bell pepper (seeded and finely diced)
  • fresh basil (chopped, to taste)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • zest of 2 large oranges
  • 2 large oranges, freshly squeezed
  • 1/4 cup raw apple cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup tightly packed fresh basil
  • 1/2 teaspoon sea salt
  • 1 tablespoon raw, local honey

Directions

For the Quinoa Salad:

Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.

For the Orange Basil Dressing:

To prepare the Orange Basil Dressing, combine orange zest, orange juice, apple cider vinegar, olive oil, 1/4c. basil, 1/2 teaspoon sea salt and honey in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.

Transfer the quinoa to a large bowl and toss with one cup of the Orange Basil Dressing and all of the chopped vegetables. (The spinach will wilt from the heat of the freshly cooked quinoa.) Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.

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Coconut Egg-Free Cookies

Egg-Free Coconut Cookies I’m on a quest to find egg-free recipes after discovering I have an egg allergy. These coconut egg-free cookies fit the bill!

Serves:  16

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 1-1/4 cup coconut flour
  • 3/4 cups ghee or coconut oil
  • 3/8 cups raw, local honey
  • 1/8 teaspoon sea salt

Directions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all ingredients; dough will be soft and slightly sticky. Divide into 16 small balls and flatten slightly on the baking sheet.

Bake until the edges are light golden, about 10 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

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CAUSES OF NUTRITIONAL DEFICIENCIES

apple with vitaminsNutritional deficiencies are rampant.  I believe many people are falsely lulled into a sense of security by RDA (recommended daily allowances) listings on food and nutrients.

What you don’t know is that RDA requirements are the bare minimum to stave off diseases of deficiency like scurvy or rickets.

RDA requirements do NOT promote optimal health!  [Read more…]

HOW MY SON’S SENSORY PROCESSING DISORDER CAUSED MY SEVERE HEALTH DECLINE

tired womanHaving a son with a developmental delay was very hard on me.  He didn’t walk until he was 20 months old.

This was extremely hard for me because he didn’t walk until 3 weeks before his little brother was born, and I was having to carry him everywhere.

I suppose the bright side is that he didn’t weigh a whole lot, given that he was also a failure-to-thrive baby.  [Read more…]

Sprouted Lentil Veggie Burger Recipe

Sprouted Lentil Veggie Burger RecipeI’ve converted this veggie burger recipe into a GAPS/SCD-legal one by substituting winter squash for sweet potatoes.  It’s just as tasty!

Serves:  8

Prep time:  30 minutes

Cook time:  20 minutes

Source:  Healy Eats Real

Ingredients

  • 2 cups lentils (soaked overnight, rinsed and drained)
  • 2 cups pumpkin, butternut squash, acorn squash or kabocha squash
  • 2 tablespoons ghee, pastured butter or coconut oil (if you want a dairy-free version, use ghee)
  • 3 tablespoons ground flax
  • 2 cloves garlic (minced)
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric

Directions

Cook the squash by steaming them. Remove the skin and mash. In a food processor combine ingredients and mix.

Form into patties and cook in a skillet with butter or oil on medium heat. After several minutes, when the bottom is browned flip and cook the other side for several minutes. Serve with avocado or your other favorite toppings!

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REMOVAL OF ALLERGENIC FOODS HELPS ASTHMA AND ACID REFLUX

toddler with inhalerMy older son got sick a lot, especially after he started preschool when he was 3.

He would go to preschool for a week then be out the whole next week because he was sick; the preschool didn’t want kids coming in who were sneezing and coughing.

Constant Sickness Turned to Asthma

When he was 4 years old, he had a severe asthmatic episode after we went to Los Angeles to visit my husband’s family.  [Read more…]

ACID REFLUX: ANOTHER RED FLAG

endoscopeWhen my younger son was born, he, too, was “fussy” and “colicky”.  He had an outright problem with nursing:  he refused to.

When he would, he would shriek in pain or fill up so much (probably because he was starving) that he would throw it right back up.  [Read more…]

WOULD YOU LIKE A SNEAK PEEK AT AN IIN CONFERENCE?

IIN live crowdHave you ever wondered what kind of fun health coaches from the Institute of Integrative Nutrition have at one of our conferences?

If you’re passionate about health and wellness and want to experience the amazing energy of Integrative Nutrition’s live events, now’s your chance!  [Read more…]

RED FLAGS ALL OVER THE PLACE

red bannerSome of the first red flags I had from my older son were his failure to eat solid foods, his projectile vomiting any food or breast milk he did eat, and, later, his failure to thrive.

It was so sad to watch my baby dwindle from being born at the 40th percentile for weight down to the 3rd percentile at the age of 18 months.

He crossed three percentile curves on the way down; crossing two of them constitutes “failure to thrive”, but he also fit that definition by dropping below the 5th percentile curve. 

Where Were the Doctors?

Where were his doctors in all this?  Again and again, different doctors told me, “He’s fine” and “There’s nothing to worry about”.

They said this even when I told them that he would throw up after almost every meal and even though his weight percentile was declining.  They told me that because his height percentile was growing (for a few months) that there was nothing to worry about.  They were wrong.

But I knew this wasn’t right.  He had been projectile vomiting since he was a newborn.  The doctors told me this was normal, that he was just a fussy baby with colic.

It became extremely hard for me to feed him solid foods later on when I introduced them when he was 5 months old.

It would take a good, solid hour just to get a few Cheerios and Yo-baby yogurt in him.  Then he would turn right around and throw it up.

I did anything I could to distract him to get some food in him:  sing, dance, have him play with toys and objects, turn on the TV or radio.

None of these really worked, but I was desperate.  Many times he would outright refuse to eat, but then he would be starved for his next meal.  Other times he would eat some, but then he would wake up screaming and/or wake up vomiting.

I was told by the doctor to limit the milk to 20-24 oz. per day in hopes that this would encourage him to eat more solid food.  That didn’t work.  He just ate less and cried even more, probably because his blood sugar was always tanked and he was starved.

I was told by the doctor that his feeding strike may be because his teeth were coming in.  His teeth came in, and many times after that, he still refused to eat.

I was told by the doctor to give my son gas drops, Orajel and Tylenol because maybe he was gassy and maybe his teeth and gums hurt.  This didn’t work.

The older he got, the longer his naps got.  I suppose that because he wasn’t getting enough calories to remain active, it was easier for his body to just rest when he could, although many times he couldn’t rest because he would wake up cranky and/or vomiting.

I even made a spreadsheet (I used to be an analyst).

I tracked his food intake for six weeks from when he was 9 months old to when he was 11 months old.  He had stopped nursing when his bottom teeth came in at 9 months of age, so I could quantify exactly how much breast milk he was drinking per day as well as his food.

He ate and drank an average of 715 calories per day; he should’ve been getting around 1,300 on average.  An average of 60% of his calories came from milk, and this didn’t seem right.

Dismissed as a Neurotic Mom

I received a dismissive, condescending attitude from the doctor when I showed the spreadsheet to him.  I was waved off (this was not the first time this was to have happened) as if I were just another neurotic, hypervigilant, first-time, New York City mother.

With no help from a doctor except for a list of fattening foods to give him such as butter, cheese, full-fat yogurt, maple syrup, etc., I desperately tried to up the calories in every bite.

Dairy and sugar seemed to be the best choices for calorie loading, but I wasn’t keen on giving him too much sugar.

I am hypoglycemic, and I know that sugar can only exacerbate blood sugar issues by temporarily creating a short-term blood-sugar high, only to have it come crashing down quickly afterwards with the shakes, a headache, irritability and excessive body heat.

So I gave him quiche, yogurt, cheese pizza, bagels and cream cheese, and any food I could think of that I was supposed to avoid for causing me to pack on pounds.

We moved out to the suburbs when my son was 10 months old, and, in this new town and state, his eating issues and poor weight gain were still not a concern to the new pediatrician, that is, until his 18-month checkup.

He had lost weight between his 15th and 18th month checkups, and his percentile had continued to plummet.  He was now at the 3rd percentile for weight.  This doctor told me to give him Pediasure and put him on a fast-food diet.  That was sure to pack on the pounds, right?

I dutifully went to the store and bought packs and packs of Pediasure and immediately thereafter took my son to McDonald’s where he proceeded to… eat 4 or 5 French fries.  That was it.

He wouldn’t even eat fat-laden, sugar-sweetened, chemically-altered-to-make-you-want-more-of-it fast food!  He did, however, take quickly to the Pediasure, probably because of all the sugar in it.  He practically lived on it.

I asked the pediatrician if maybe my son had acid reflux because doesn’t that cause a lot of throwing up?  He dismissed me and said, no, it was just a weak gag reflex and he would grow out of it.

By this time, I was a few months away from giving birth to our second son.  Although my son continued to throw up at least half of his meals and Pediasure, he did slowly gain weight, as the pediatrician had also given him a prescription for Periactin, which is an anti-histamine that is also used as an appetite stimulant.

He wasn’t walking yet, which was another huge red flag for me.  I kept wondering and researching to find out if these two major issues were related, but I couldn’t find anything that said that they were.

The pediatrician seemed to think that they weren’t, but at least he did make a referral for my son to be evaluated by our state’s Birth-to-Three program.  Of course, between the time it took for the initial evaluation and the physical therapist’s first visit, he began walking.  He was 20 months old, and my second son was 3 weeks away from being born.

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SPEAKING EVENT: WHAT’S BEHIND THE EPIDEMIC OF AUTISM, ADHD, ALLERGIES & ASTHMA?

stormJoin me in the Memorial Room at the Main Fairfield Public Library in Fairfield, CT on April 30, 2013 at 7:00pm, as I discuss “What’s Behind the Epidemic of Autism, ADHD, Allergies and Asthma?”

Why is the rate of autism now 1 in 50, when it was only 1 in 10,000 a couple of decades ago?

Why do 1 in 10 children have ADHD?

Why are allergies and asthma “the new normal” in our schools these days?

I’ll be talking about the perfect storm causing all of these illnesses in our children today and what we can do about it.

When:
April 30, 2013 @ 7:00 pm – 8:30 pm

Where:

Memorial Room at the Main Fairfield Public Library in Fairfield, CT
1080 Old Post Rd
Fairfield, CT 06824
USA