Veggie Soup with Chicken Broth

I’m pretty proud of this soup! It really is a homemade soup. The veggies came from my neighbours freezer but really came from his abundant garden last summer. I used some chicken bone broth I made in a slow cooker overnight after a delicious roast chicken dinner one Sunday night awhile ago.

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Ingredients:

4-6 cups of chicken bone broth

4 cups of frozen veggies – I had grape tomatoes, zucchini and green beans.

Sprinkle of thyme and oregano

Add salt and pepper to taste.

Bring to a boil then simmer 20 minutes.

Enjoy!

Dr. Whitney Young, ND & Dr. Kerri Fullerton, ND

Breech Babies Turn 30% More With Our Therapy

baby bump

Dr. Whitney’s 1st baby bump back in Sept 2013

At our clinic we often use the Traditional Chinese Medicine Technique known as moxibustion to help turn babies from breech into the proper birth position. Now, there is scientific evidence proving its effectiveness published in 2013 “Acupuncture and Medicine” journal. 3 arms of the study were compared:

  1. True moxibustion plus regular prenatal care was compared with
  2. Sham moxibustion (done on an ineffective point)and regular prenatal care and also compared with
  3. Regular prenatal care

This study found that the moxibustion performed helped turn the baby 30% more often. This is great evidence supporting our therapy we have been using since day 1.

If you are pregnant and between 32-35 weeks gestation, consider coming to the clinic for our acupuncture intake session with your partner. Here is the protocol you will follow:

  • Call or email us to book a special Acupuncture Intake appointment
  • Come with your partner or a friend who will learn the technique
  • During your appointment get a moxibustion treatment and instructions
  • Leave with instructions and supplies to perform at home daily 20 minutes a day for the next 2 weeks

After you have your beautiful baby, come on back in for a well baby check and let us help you with the numerous questions you will have.

Yours in Health,

Dr. Whitney Young ND & Dr. Kerri Fullerton ND

10 Things You Didn’t Know About Blueberries

  1. There are about 30 different species of blueberries
  2. Blueberries are native to many parts of the world, especially in the Northern Hemisphere – North America, Europe, and Asia
  3. They are a very good source of Vitamin C, soluble fiber and insoluble fiber
  4. The health benefits are mainly due to the anthocyanidins which are amazing antioxidants. Tufts University rated 60 different fruits and vegetables for the antioxidant capability and blueberries had the highest rating.
  5. Blueberries for the brain – the antioxidant activity may protect against Alzheimer’s disease.
  6. They are used to improve vision and protect against age-related macular degeneration and may protect against cataracts.
  7. They help with urinary tract health. Blueberries have the same compounds that are found in cranberries that stop E. coli from binding to the urinary tract which is the most common cause of urinary tract infections
  8. Blueberries are also traditionally used to treat both diarrhea and constipation. They help with constipation because of the fiber and they help with diarrhea because they contain tannins with help to firm up loose stools.
  9. Don’t wash blueberries until just before eating. Washing will remove the substance on the skin that keeps it from degradation.
  10. When using frozen berries in recipes that don’t require cooking, thaw the berries first before using. If using them in cooked recipes, use unthawed berries to maximize their flavour.
  11. Bonus number 11! Have you been to Blueberry Hills Farm? http://www.blueberryhillsfarm.ca/  Pick your own blueberries from their pesticide-free patch.

Source – The Encyclopedia of Healing Foods – by Michael Murray N.D.

Blueberries

Radishes – 10 Things You Didn’t Know

  1. They come in colours like red, white and black
  2. Then can be as long as 3 feet!
  3. The leafy tops of radishes can be added to salads for a peppery zest
  4. Radishes were cultivated in Egypt during the rule of the Pharaoh’s (2780 B.C.E.)
  5. Are an excellent source of Vitamin C. The leaves contain almost 6 times more vitamin C than the root.
  6. Cooking radishes destroys the vitamin C content.
  7. Radishes help increase the flow of bile, helping to maintain a healthy gallbladder and liver and improving digestion.
  8. In India, radish seeds are used for cosmetic purposes. An emulsion of radish seeds, applied to the face, is said to remove blackheads and freckles.
  9. Since radishes are a member of the cruciferous family, they are cancer-protective like broccoli, cabbage, kale and Brussels sprouts.
  10. Radish roots and greens can be used to treat stomach discomfort.

radishes

Curried Butternut Squash & Pear Soup

My great friend Amy shared this recipe with me. It was titled “Lindsay’s Curried Butternut Squash and Pear Soup” so I can’t give full credit to the original author. It was easy to make and has great flavours. I’ve added in my notes for you throughout.

Roasted butternut squash

Roasted butternut squash

This is a perfect soup for a cold winter day!

squash soup2

Ingredients:

  • 1 (2lb) butternut squash
  • 3 tbsp unsalted butter (could use coconut oil)
  • 1 onion, diced
  • 2 cloves garlic, minced (I used 3)
  • 2 tsp minced fresh ginger root
  • 1 tbsp curry powder
  • 4 cups chicken broth (I used my homemade chicken broth – so easy from scratch!)
  • 2 firm Bartlett pears, peeled, cored, and cut into 1 inch dice
  • 1/2 cup half & half (I didn’t add any milk, you could add coconut or almond milk to make Dairy-free)

 

The finished product! Made about 4 good servings - Perfect for lunch!

The finished product! Made about 4 good servings – Perfect for lunch!

Directions:

  1. Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until veyr soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  3. Melt the butter (coconut oil) in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  4. Pour the soup into a blender or use an immersion blender to blend. Stir in the milk or milk substitute and serve warm.