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1% of the population has celiac disease, and an unknown percentage of the population has gluten sensitivity.
Everyone is talking about Gluten free these days.
Have you ever experimented with removing gluten or do you feel it's unnecessary?
When the days are short and dreary, a pop of colour can brighten your spirit! Wearing bright red, green, pink, blue, or yellow can have uplifting effects on your mental health, as well as the health of those around you!
So consider ditching the 'all black and grey' approach and add a pop of colour to your wardrobe this winter!
This man is amazing!
Supplement Spotlight!
The adaptogen astragalus root, or Huang-qi, might be new to you, but in Traditional Chinese Medicine it's been used as a protector against mental and physical stresses for thousands of years.
In fact, recently the benefits of the root have been the subject of numerous research studies to determine the benefits it could have as an anti-inflammatory, anti-diabetic, anti-viral, immunity booster, tumor growth inhibitor, and cardiovascular support.
More human-based studies need to be completed, but there is already promising research showing that the root can be beneficial in recovering from conventional cancer treatments like chemotherapy, and as an immunity boosting supplement to stop colds and flu before they even begin.
It's even proven to be a natural remedy for chronic asthma. With so many potential benefits, astragalus root could be a great supplement to explore more - and the scientific community is definitely interested in doing just that!
your breath!
Roasted Carrots With Kale-Pumpkin Seed Pesto
INGREDIENTS:
- 1 bunch skinny carrots, tops removed & peeled
- 2 tablespoons olive oil
- 2 teaspoons salt
For pesto:
- 1/2 cup pumpkin seeds
- 1 clove garlic
- 2 tablespoons grated Parmesan
- 2 large kale leaves, chopped
- 2 teaspoons lemon juice
- 2 tablespoons water
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
INSTRUCTIONS: - Preheat oven to 500 degrees. - Coat carrots with oil and salt. Place on a baking sheet and roast for 15 minutes until well charred and easily pierced by a knife. - While carrots are roasting, make pesto by placing all ingredients except olive oil into a small mini chopper or blender. Grind on medium speed until coarse, then slowly pour in olive oil to emulsify into grainy pesto. Adjust seasoning to taste. - When carrots are cooked, remove from oven and cut in half lengthwise and crosswise.
Dress with pesto to serve. [Credit: Greatist.com]
Do you have any questions you’d love an answer too about your health? Drop it in the comments!