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“Detox” is a term that means many things to many people, from drug and alcohol detoxification to nutritional detoxification, to physical cleanses using food, smoothies and juices.
If you want to be healthy, getting yourself educated on the latest research regarding toxins is a must! Chronic conditions including type 2 diabetes, cardiovascular disease, and obesity, may be associated with environmental toxins in your body.
The Detox Summit brings 30 experts together to discuss all aspects of detoxification to help you return to a healthy state of wellness.
Join us for this FREE event, August 4 – 11, 2014 and learn from world renown experts.
To register go to:https://dm177.infusionsoft.com/go/detoxreg/TheLightHeartInstitute/.
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.
Some very wise words from Mr. Thomas Edison,
The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease.
Try this delicious recipe from Mark Hyman’s new book The Blood Sugar Solution.
Serving Size: 2
Wild Rice
1/4 cup uncooked wild rice
Pinch of sea salt
3/4 cups water
Sole
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
Directions
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.
Enjoy!