Welcome, Bonnie!

I would like to introduce our newest team member to IHD, Bonnie Olson. Bonnie will be seeing acupuncture patients while Jennifer is out of town, starting in mid-June. You will be able to schedule with her online and by calling the office.

Bonnie brings a background of nursing to her practice that allows her to work with both acute and chronic illness. You will see her around the office, starting in early May so that she can introduce herself to those of you who come in for appointments.  She has taken advanced clinical internships and studies in:

  • Acupuncture specialization for seniors
  • Advanced Tuina Bodywork
  • Advanced Shiatsu Bodywork
  • Sports Medicine Acupuncture
  • Five Element Acupuncture
  • Certified Qigong Instructor
  • Advanced Nutrition Revitalize Digestion
  • Advanced Mind Body Medicine
  • Dr. Tan Acupuncture Pain Treatment Method

Online appointments will no longer be available for Jennifer, but Amy and Melanie are available as usual to schedule online. Please call or email with appointment requests if you would like to be seen by Jennifer before May 11th.

Hope to see you soon and welcome to IHD, Bonnie!

Choosing Your Produce Wisely

With warmer weather on its way, many of us are seeing a widening variety of produce at the grocery stores. It is so tempting to grab a container of strawberries or blueberries now that they are more available and less expensive. At the same time, many of us still ask, “Do I have to be buying organic produce all the time? Is it worth the price?”

The impact of glyphosate and pesticides on our planet, our bodies and our food system is a huge ongoing issue for consumers, hands down. But, on a practical level, what does this mean for our shopping habits? Because these additives to the farming process have left much of our food nutrient depleted, it is more important then ever that we consciously choose the plants we eat to be healthy and nutrient dense.

The Environmental Working Group (EWG)is one of my favorite resources to see what vegetables and fruits are most effected by pesticides and antibiotics. They make an easy distinction between the “Dirty Dozen” foods that are most effected by these additives and the “Clean Fifteen” that are least effected and can be eaten relatively safely as either organic or conventional. Beyond produce, they are a wonderful way to find out about the safety of your water, skin care and body products and even the relative safety of common products from the grocery store shelf.

Not sure how to use the seasonal veggies and fruits you are finding? 101 Cookbooks is a great resources for recipes that are seasonally focused. The Golden Beet Hummus is a personal favorite.

Get cooking and enjoy those longer days!

 

Winter Diet to Support Your Health

We are smack in the middle of winter right now, with about 6 more weeks until spring officially arrives. The warmer, longer days may seem far off but it is a good time to think about choosing some supportive foods to help your immune system stay strong. In Traditional Chinese Medicine, the immune system is known as “protective qi” and the stronger it is, the healthier we stay. Coming out of the winter with strong protective qi ensures that when spring time allergy season hits, our bodies will be much more ready to cope with it.

Below are some general guidelines on how Traditional Chinese Medicine recommends we eat during the winter:

  • Soups and stews – warm, easy to digest, soups and stews make it easy for our bodies to absorb nutrients.
  • Root vegetables – including onions, garlic, sweet potatoes, parsnips, turnips.
  • Fruits: Apples, cranberry, dates, Dried fruit, grapes, Kiwi, oranges, pears, pomegranate, persimmon, Tangerine
  • Vegetables: Broccoli, bok choy, cabbage, chard, ginger, garlic, kale, leeks, onions, parsnip, potatoes, rutebega, spinach, squash, sweet potato, turnip
  • Nuts and seeds: Almond, Brazil, cashew, filbert, macadamia, pecan, pignola. Pistachio, walnut, Flax, pumpkin, sesame, sunflower
  • Beans : adzuki, black, black eye, carob, garbanzo, Great Northern, kidney, lentil, lima, Navy, peanut, pink, red, soy, white
  • Grains: (cooked): amaranth, barley, buckwheat, corn, millet, oats, quinoa, wild rice, rye, wheat
  • Miso paste and seaweeds- used to flavor or be the base of broths

Not sure how to use some of these items? Here are some of my favorite recipes to keep on hand, as you get through the winter months:

Magic Mineral Broth– Great for the beginning stages of a cold

Miso Salmon– Wonderful week night dinner

Root Vegetable Hash– Great with eggs in the morning

Roasted Nuts– Add the flavor of your choice. (I love rosemary)

Kitcheri– Great to warm the body and ease digestion

Stay healthy out there!