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March 2008 posts

Holistic Health Expo

Thanks to all who came out on Saturday and visited our booth at the Holistic Health Expo in Jamison, PA.  We enjoyed meeting many new people in the community and look forward to hearing from you in the future. 

For those of you that would like more information on Naturopathic Medicine, I will be speaking at the Doylestown County Coffee Company in Doylestown on Thursday, April the 3rd at 7 PM in the downstairs conference room.  This free talk will cover training, philosophy and treatment options of Naturopathic Medicine.   


Dry Skin Brushing

Your skin is the 2nd largest organ in your body and one of the main organs of detoxification. 

Daily skin brushing can help your skin stay healthy, beautiful and aid in detoxification.  It can do this by:

  • Removing dead skin cells
  • Cleansing your pores
  • Stimulating the hormone and oil producing glands in the skin
  • Keeping the skin soft and youthful
  • Improving circulation
  • Helping increase muscle tone
  • Stimulates nerve endings
  • Assists the body in removal of toxins
  • Improving health and vitality

Instructions:

  • Use a natural sponge, vegetable sponge or loofah sponge
  • Dry brush every day before bed
  • Use short strokes to brush lightly, stimulating the lymphatic system
  • Start at extremities, for example, your head, tips of your fingers, or tips of your toes, moving towards your heart
  • Brush for 45-60 seconds, covering your entire body
  • Cleanse the brush every few days with soap and warm water

Alison Finger, ND


How to make Quick Whey

In my previous post, I talked about the importance of soaking both grains and legumes.  Whey is one of the ingredients that I suggested one add to the water to aid in lacto-fermentation of the grain or legume.  This lacto-fermentation begins the process of breaking down or digesting food even before we consume our meal. 

I wanted to give a simple recipe for making whey.  Much of my knowledge on this topic comes from a wonderful French trained chef, Sally Fallon.  Below is a recipe for whey taken from Sally Fallon's cookbook, Nourishing Traditions.

Quick Whey

1 Quart best quality whole natural yogurt

Place the yogurt in a strainer lined with cheese cloth or a clean linen dish towel, placed over a bowl.  Cover with a plate and leave at room temperature for 12 to 24 hours, while the whey runs out.  After the whey has run out into the bowl, you may tie up the cheese cloth or linen towel with the milk solids inside, being careful not to squeeze.  Tie this little sack to a wooden spoon placed across the top of a bowl or pitcher so that more whey can drip out of the bag.  When the bag stops dripping, the cheese is ready.  Store whey in a mason jar and cream cheese in a covered glass container.  Refrigerated, the yogurt cheese will keep for about 1 month and the whey for about 6 months.

Enjoy!

Alison Finger, ND


Preparing Grains

Whole grains (especially wheat, rye, barley, oats, spelt, kamut, and quinoa) should be soaked overnight before being cooked, to leach out some of the phytic acid and enzyme inhibitors that are present in most grains.  Phytates make it difficult to assimilate minerals and protein from our food and thus interfere with proper digestion.  Beans also contain phytates and thus require soaking. 

To soak whole grains or beans (legumes), measure out desired amount and place in a bowl after thoroughly rinsing.  Cover the grain or beans with filtered water.  Optimally, the water should be changed a few times during soaking.  Add a tablespoon of either liquid whey (fluid that rises to the top of yogurt containers) or a squeeze of fresh lemon juice to the soaking water.  This increases the breakdown of phytic acid and enzyme inhibitors.  Allow the water and grain to sit on the counter for 8-12 hours.  Grains should be thoroughly rinsed before cooking.  This is particularly true of quinoa which contains a mildly toxic substance on its surface that is intended to repel insects.  After soaking, cook the grain as directed.  You may find that your grains are more tasty and you are able to digest and assimilate your food more easily. 

Alison Finger, ND