If you feel blue in the winter, there could be an easy explanation unrelated to your emotions…. low Vitamin D! Those of us who live in Rochester, blessed with incredible lakes and rolling hills, and 200 days on average of overcast skies… may be more susceptable to Vitamin D deficiency than we realize. Approximately 80-90 percent of the American public is deficient in Vitamin D. Deficiency results in loss of memory, depression, weak muscles, tender bones and frequent infections, to name just a few items. Check with your physician (or dentist) and have your Vitamin D checked. A healthy score from a Functional Medicine perspective (what the body needs to function optimally) is between 60 – 80. Contact us for more information.
The notion of “sacrifice” is oft unheard of in today’s society. Giving up, or intentionally delaying something pleasurable for a greater good or purpose, doesn’t quite make the front page headlines, or impress most friends. But the act of engaging in delayed gratification or giving something up does build our self-esteem and speak loudly to our soul.
Former Newark mayor and 2013 elected Senator, Cory A. Booker, illustrated this when he chose, after everything else failed, to fast from food in an effort to break illegal drug trafficking in his district’s neighborhood surrounding poor high-rise projects. Twelve large men, correctional officers from a nearby facility, showed up to protect him from the anger, stones, sticks, food, and feces thrown at his tent the first night. The result…after two weeks of fasting, hundreds of people from all walks of life came together to take their city back…citizens with imams, rabbis, priests, and ministers prayed for peace and activated a plan to improve their neighborhood.
Cory’s act of delayed gratification resulted in great good. When we positively influence others, our self-esteem rises.
Does fasting or sacrificing build self-esteem? Try it and let us know what you think.
Try this delicious recipe from Mark Hyman’s new book The Blood Sugar Solution.
Serving Size: 2
1/4 cup uncooked wild rice
Pinch of sea salt
3/4 cups water
1/4 cup sesame seeds
2 (4-oz) skinless sole fillets
2 tbsp sesame oil
2 heads baby bok choy, trimmed
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
Sea salt and freshly ground black pepper
Make the wild rice: Put the wild rice, salt and water in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 50 to 55 minutes.
Make the sole: Place the sesame seeds on a plate. Lightly rub the sole with 1 tablespoon of the sesame oil. Press the sole onto the sesame seeds to form a crust. Set aside.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon sesame oil and swirl it around the skillet to distribute evenly. Carefully lay the sole in the skillet. Cook the fish until golden brown, approximately 2 to 3 minutes, leaving it undisturbed to ensure a crunchy crust. Using a fish spatula, turn the sole over and brown the other side for 2 to 3 minutes. The fish should flake apart with gentle pressure when done. Remove the sole from the pan and set on a plate.
Add the bok choy, garlic and ginger to the skillet. Toss well, until the bok choy begins to wilt. Season to taste with salt and black pepper.
Place the bok choy and steamed wild rice on plates and serve the fish on top. Any leftovers can be refrigerated for up to 4 days.