Diabetic? try spicing it up (sort of)!
Posted on December 9, 2007 in Recipe Corner, Dietary Section, Research by BrandonNo Comments »

Controlling blood sugar levels is very important in preventing or reversing diabetic complications. Our clinic has been extremely successful in treating diabetes, even to the point where most of our diabetic patients can control their blood sugar levels without any medications. Part of this strategy is using acupuncture and herbs, but diet is indispensable.
   
This study found that taking 1 gram per day of a mixture of certain herbs/spices (bittergourd, jamun seeds, and fenugreek seeds) resulted in a significant reduction in blood glucose levels, both fasting and postprandial. The powder was taken for 1.5 months and then the dose was doubled for another 1.5 months (i.e., 2 grams per day).
   
J Med Food. 2005 Winter;8(4):545-9.

Spelt scones
Posted on November 10, 2007 in Wheat-free, Wendy's Recipes, Recipe Corner, Dietary Section by Wendy1 Comment »

Years ago I wanted to have an afternoon tea-themed bridal shower for my sister so I tried about 5 different scone recipes and all of them were just awful. Even my idol Martha Stewart had a crappy scone recipe. They all turned out like small hard blocks that you could throw at someone to knock them out. Finally Steve shared his own recipe with me and it was the best yet. I had stuck to this recipe for a really long time and it wasn’t until recently that I finally modified it because I was too lazy to run out to the store so I just used what I had in my fridge. These scones are great and my office staff usually devours them if Brandon doesn’t get to them first, with or without lemon or passion fruit curd.
 

  • 2 c spelt flour
  • 4 t aluminum-free baking powder
  • 3 T organic unrefined sugar
  • 5 T cold organic unsalted butter
  • 1 c organic half and half (don’t ask me why I had this in my fridge)

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    Preheat oven to 400 degrees. Sift all dry ingredients together in large mixing bowl. Cut the butter into small chunks and incorporate into the dry mixture either with your fingers or a pastry cutter until you can only see small pebbles of butter. Add the half and half and very gently combine with the dry ingredients until incorporated and knead no more than 3-4 times. Now stop and let it sit and rest for five minutes. Divide the mixture into whatever size you’d like your scones to be and very gently shape them. Don’t mess with the dough too much or else it will come out like dense bricks. Place on a baking sheet lined with parchment paper and bake for about 14 minutes or until golden brown.

    Wheat-free orange almond cake
    Posted on November 10, 2007 in Wheat-free, Wendy's Recipes, Recipe Corner by Wendy1 Comment »

    This amazing recipe was shared by one of our dear patients who took a class with Hip Cooks and it’s the perfect recipe for those who want a little bit of sweet and are avoiding wheat (like me). As usual, I’ve modified it a little bit because I don’t like much sugar in my baked goods.
     

  • 2 large organic oranges (must be organic so as to avoid any sprays since we’ll be eating the peels)
  • 6 organic eggs, beaten
  • 1/2 - 3/4 c unrefined sugar (I like Rapadura, Wholesome Sweeteners or Rapunzel)
  • 2 c ground almonds or almond flour
  • 1 t aluminum-free baking powder

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    Wash and scrub the oranges. In a pot, cover in enough water so that they are fully immersed. Bring to a boil and simmer for about an hour until they are completely soft. Once tangerines, Meiwa kumquats and blood oranges come into season in the winter, imagine how tasty this recipe must be. Bring to a boil and simmer for about an hour until completely soft. Allow this to cool and remove the seeds. Put in food processor and blend to a puree.
     
    Preheat the oven to 375 degrees; butter a 9 inch round baking tin, ideally a springform tin. Beat the eggs with the sugar until they are well mixed, then fold in the baking powder, ground almonds and oranges until evenly combined. Pour mixture into tin and bake for about an hour until firm to the touch. If the cake seems too moist, cook for a little longer.

    Got candida?
    Posted on October 14, 2007 in Wendy's Recipes, Recipe Corner, Dietary Section by WendyNo Comments »

    If you’ve been told that you have intestinal dysbiosis, candidiasis or excessive amounts of yeast in your system, make some of this tasty pesto and eat a few tablespoons every day. It tastes great on top of steamed vegetables, poultry, etc. Do not cook this mixture!
     

  • 1-2 cloves fresh garlic
  • 1 bunch of fresh oregano, leaves stripped
  • 1 bunch of fresh thyme, leaves stripped
  • 1 c pine nuts, lightly toasted then cooled
  • 1 c fresh basil
  • coarse salt
  • 1 c extra virgin olive oil
     
    In a food processor, run the garlic through first until finely chopped. Add oregano, thyme, pine nuts, pinch of salt, olive oil until combined. Add basil and pulse until smooth. Store in refrigerator and always make sure the top of the pesto is covered with a thin layer of olive oil.

    • Juicing recipes
    Posted on October 14, 2007 in Wendy's Recipes, Recipe Corner, Dietary Section by WendyNo Comments »

    At ECCM, we’re big fans of juicing. I know some of you are pretty good about getting your 5-9 servings of fruits and vegetables per day but most of you aren’t. Juicing provides a highly concentrated form of vitamins and minerals that are easily absorbed and gives the gut a break from digesting solid food, which is extremely helpful for our overworked, inflammed digestive tracts. Here are some juicing pointers:
     

  • Juice on an empty stomach. Otherwise you may experience some bloating or abdominal discomfort.
  • Use as close to organic produce as much as possible. Otherwise you’ll have a highly concentrated cup of pesticides and insecticides.
  • Avoid juicing fruits only. This will be an overwhelming amount of sugar to introduce into the system at once.
  • Select the most colorful produce items. For instance, I always choose the purple carrots over the orange ones, deep red tomatoes over the pathetic looking pale red conventional ones, red lettuce over iceberg, etc.
  • Pre-rinse all leafy vegetables to get rid the dirt. Soak all fruits and vegetables in a solution of 2-3 tablespoons of apple cider vinegar to 1 gallon of water for 15-20 minutes the rinse. Scrub all of the root vegetables well.
  • Avoid high-speed juicers! The faster a juicer spins, the higher the temperature gets and the more nutrients it loses. Expect to spend a little more for a good quality juicer. We have done a decent amount of research in juicers and we like the Solo Star and Green Star Gold.
  • Do not juice broccoli, cauliflower, cabbage, Brussels sprouts. In raw form, these cruciferous vegetables can disrupt thyroid function.
     

    After much experimentation, here are some juicing recipes that we’ve developed. If you have some recipes to share, please share! Here are some of Steve’s recipes.
     

  • Carrot apple green drink: 3 large carrots, 1 granny smith apple, 1 stalk celery, 1 medium cucumber, 1/2 cup sprouts, 2 leaves of romaine lettuce. Serves 1.
  • Vibrant vegetable cocktail: 4 large carrots, 1 Fuji apple, 2 cucumbers, 1/2 bunch fresh spearmint, 1/2 bunch fresh lemon verbena. Serves 1.
  • Sweet vegetable juice: 1 medium ripe tomato, 1 red bell pepper, 1 zucchini, 6 carrots, 6 stalks celery, 3 large cucumbers, 1/2 inch fresh ginger, 1 clove garlic, juice of 1 lemon. Juice all ingredients and add lemon juice at the end. This recipe serves 2. Caution for those with arthritis.
  • Green sprout juice: 4 medium cucumbers, 4 cups loosely packed chopped sprouts, 1 head celery, 1 bunch fresh parsley, 1 head romaine. Serves 4.
  • Exotic apple fennel digestive cocktail: 2 granny smith apples, 1 fennel bulb, 2 cups fresh pineapple, 1 cucumber, 2 carrots, 2 guavas, 1 inch fresh ginger. Serves 2.
  • Super green drink: 2 granny smith apples, 2 large heads romaine lettuce, 2 bunches green kale with stems, 2 bunches parsley with stems. Serves 1.
  • Cleansing cocktail smoothie: 1 beet, 1/2 granny smith apple, 4 large carrots, 1/2 inch fresh ginger, 1/2 avocado. Juice all ingredients except avocado. Then put juice in blender with avocado. Serves 1.
  • The Real V-8: 3 large ripe tomatoes, 3 garlic cloves, 1 bunch fresh spinach, 1 large carrot, 2 stalks celery, juice of 1 lemon, 1/2 c water, pinch celery seed or salt, tabasco sauce to taste, 2-3 drops Worcestershire sauce, salt and pepper to taste. Put all vegetables through the juicer then add lemon juice and water. Stir in other seasonings to taste. Caution for those with arthritis.
  • Liver detox juice: 3 large carrots, 2 stalks celery, 1 bunch dandelion greens, 1/2-1 black radish or 1/2 medium daikon radish, 1 beet including greens, 2 cucumbers, 1/2 tart apple, 1 handful arugula leaves. Serves 2.
  • Cellular detox smoothie: 1 beet including greens, 3 carrots, 1 bunch cilantro, 1 bunch parsley, 1 bunch dandelion greens, 2 cloves garlic, 1/2-1 black radish or 1/4 medium daikon radish, 1/2 avocado, 2 teaspoons lemon juice. Put all ingredients through juicer except avocado and lemon juice. Blend remaining ingredients with juice. Serves 2.
     
    Here are some of my recipes. Steve’s got that whole “chef” thing going and his are probably a lot tastier but mine are just simple.
     

  • Gall bladder/liver stimulator: 1/2 bunch dandelion greens, 2-3 granny smith or Fuji apples, 1 bunch parsley, 4-5 sprigs fresh mint.
  • Fall juicing blend: 2 Gravenstein or winesap apples, seeds of 1 pomegranate, 1/2 inch fresh ginger. Perfect for beginners.
  • Yummy juice: 2 pineapple guavas (These are only in season for about 2 months in the fall and are usually available only at farmers markets. They are SO worth it.), 1 cucumber, 2 Fuji or other tart apple, 6 carrots, 1/2 inch fresh ginger, 1 small bulb fennel.
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