Zero Breast Cancer Raised $50k

A few weeks ago, the Preventive Medical Center of Marin and hundreds of people proudly joined Zero Breast Cancer on their 10th annual Dipsea Hike in Marin County to raise funds and awareness for breast cancer prevention research.

Everyone’s efforts raised over $50,000! A warm thank you to everyone who participated. See you next year.

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Recipe: Organic Kale and Pine Nut Salad

Ingredients 

  • 1 large bunch of kale (your favorite type and color)
  • ½ cup of pine nuts
  • ½ white onion
  • 3 scallions
  • 1 lemon
  • 2 carrots
  • ½ cup of shredded coconut
  • ½ red bell pepper
  • ½ cup (total) of currants, raisins, cranberries, or chopped dates
  • coconut oil (to taste)
  • white vinegar (to taste)
  • salt, pepper, cinnamon, curry, and cumin (to taste)

* Use fresh, organic ingredients when possible.

Directions

  1. Wash and “de-vein” kale by slicing along the major leaf veins — Save the veins for soup stock
  2. Chop the de-veined kale leaves to your desired size and place in salad bowl
  3. Squeeze lemon juice and a small amount of coconut oil on the chopped kale and toss
  4. Wash and chop red bell pepper, white onions, and scallions to desired size and toss with kale
  5. Using a peeler, peel washed carrots directly into salad bowl and toss
  6. Add more lemon juice to taste, as well as white vinegar, salt, pepper, cinnamon, curry, and cumin
  7. Add currants, raisins, cranberries, and/or chopped dates and toss
  8. Chill if desired
  9. Toss in pine nuts just before serving (serves 2)

Tip: If you have a favorite sesame/ginger dressing this can add a great zing!

Read more healthy and delicious recipes like this in More Vegetables, Please!.

Image courtesy of Cooking with Hoover.

Tips to Relieve Summer Allergies

A lot of people think of Spring as allergy season, when early pollen is abundant. But Summer allergies (and food incompatibilities) can be very impactful on our health and vitality.

Dry air and winds are factors, and weeds and dust are the most usual suspects. According to Dr. Harold Nelson, an allergist at National Jewish Health in Denver, CO, “Starting usually in late July or August it’s weed pollen. And the most important one is ragweed.”

Some simple tips to minimize Summer allergies include:

  • Avoid bringing pollens and mold spores into your home by installing an air-cleansing fan
  • Exercise indoors on days when pollen count is high, which is often on dry, warm, and windy days. Levels are typically highest in the mid-day and afternoon. The clever iPhone app Allergy Alert tells you the pollen count for most areas in the US.
  • Wear over-sized sunglasses and a wide-brimmed hat to prevent pollen from coming into contact with your face and into the eyes
  • Wash your hair at night to eliminate pollen, and change clothes before getting into bed
  • Keep windows closed while driving and if you use air conditioning, keep the settings on the ‘re-circulate’ mode

Elimination diets can be helpful for anyone with environmental allergies, which can reduce reactive symptoms such as nasal congestion, skin rashes, fatigue, and insomnia.

Some supportive nutrients that may be helpful are:

  • Vitamin C: 500-1,000 mg 3x daily
  • Quercetin (a bioflavonoid): 250-500 mg 3x daily
  • Evening Primrose Oil: 500-1,000 mg 2-3x daily
  • Nettle Leaf Herb: 1-2 capsules 2x daily

Read more about Elson’s integrated approach to treating allergies here!

Image courtesy of Cypress Natural Medicine.

Recipe: Wet Your Appetite with Cherry Ice

  • 1 cup of frozen, pitted dark cherries
  • 1 cup of ice
  • 1 cup of water
  • 1 tablespoon of cherry juice concentrate
  • 1 teaspoon of xylitol or “Just Like Sugar

Combine all ingredients in a blender and blend as much or as little as desired.

Add sparkling mineral water for a bubbly kick and lemon juice for a hint of tartness. Or you can use add honey or agave for more sweetness. Serves one.

Recipe can also be found in The Detox Diet.

Image courtesy of A Journey of 1,000 Stitches Begins with Just One.

Recipe: A Simple Side of Island Coleslaw

  • 2 cups of shredded cabbage
  • 1 cup of grated carrots
  • 1 8-ounce can of crushed pineapple, drained
  • ¼ cup of rice vinegar
  • ½ teaspoon of caraway seeds
  • Pinch of black or red pepper
  • Salt to taste

Combine all the ingredients in a large bowl and mix well. Chill for at least an hour before serving. Serves four.

Recipe can also be found in The Detox Diet.

Image courtesy of Blog Critics.