Hip and Trending Holistic Medicine

When the weather changes, I start to really crave a big pot of beans. It’s really the most comforting thing I can think of (as long as there’s a bit of crusty bread). Pot of beans or stew? In this recipe, I’m toeing the line on whether or not this is just a pot of beans or a simple fall bean stew. At the end of the day, it doesn’t really matter because it’s delicious either way! If you wanted to bulk this up a bit more, you could add vegetables (sweet potato, squash) and/or greens (kale, chard). White Beans + alternatives Originally I wanted to use larger white beans to really make the beans known but what I realized it’s much nicer with the smaller beans. You could use any of the different white beans- it’s really up to you. Also, if you wanted to speed this up, you could use canned beans. Simply drain the beans and add to a pot with enough broth to cover then heat the beans as the recipe states. The Chili Paste When it comes to the chili paste, I always have a jar of samb

Stimulated by Moon et al 2019.[1] Photo by Suhyeon Choi on Unsplash . I found this image when searching for pregnancy and Korea on Unsplash. I suspect that these women are not actually pregnant, but I strongly suspect that they are Korean, since the photographer is from South Korea herself. This blog is about a retrospective cohort, so I thought this image of the backs of 3 women was appropriate, if a little cryptic. AT – Acupuncture Therapy AT stands for acupuncture therapy, and is the abbreviation used by the authors of this paper.[1] This is another large retrospective observational study – they are coming thick and fast these days aren’t they! I was attracted to this paper because the safety of acupuncture in pregnancy is a topic that continues to be haunted by the spectre of ancient mystical ideas. Those ideas and the consequent uncertainty in the minds of practitioners who are swayed by them can only be set aside by the certainty of large prospective data sets where

It’s moist, fluffy, pumpkin-spiced, and seriously cozy. Yes, this easy vegan pumpkin bread will change your life (we think). Fuzzy blankets, wool sweaters and hot cider can’t hold a candle to this one. Yes, this vegan pumpkin bread is the ultimate in cozy. It’s perfectly moist and intensely pumpkin spiced. Even better, it’s light and fluffy: so you get your pumpkin spice fix without it being overly heavy or rich. Yes, it’s a seriously good pumpkin bread that happens to be plant-based too! What makes the best pumpkin bread? My sister has been staying with us for the past few weeks; she’s been living in Southeast Asia and is now relocating back to the US. So in the in-between, she’s been living with Alex, Larson and me here in Indianapolis. It’s seriously fun to have aunt Lisa around at this stage in Larson’s life. And it’s given us all the excuses to try out cozy recipes on her! There’s nothing like a loaf of pumpkin bread in the oven to make a house guest feel at home, right? And

Looking for the best meals of the season? Don’t miss out on the very best fall dinner recipes, from cozy pot pie to hearty chili. Once fall starts, it’s all Alex and I can do to hold back on our fall food traditions. There’s the first chili of the season. Then pumpkin oatmeal cookies and pumpkin bread. And of course, all the squash: risotto, soup, stuffed squash, you name it! Here we’ve compiled a list of all the best cozy fall dinner recipes that embody the coziness and produce of the season. You won’t want to let fall go by without making every single one of these tasty (and healthy) fall dinner recipes. What foods are seasonal in the autumn? Some of the seasonal fall ingredients you’ll see in recipes this time of year: squashes like butternut squash , acorn squash , and pumpkin , sweet potatoes , Brussels sprouts, cauliflower , apples, and pears. Since this list of recipes is only dinner recipes, you’ll have to head to our Fall Desserts or 10 Must-Make Fall Recipes for swee

This post is in partnership with California Pear. I find seasonal food changes come in the form of pasta so this is no different. This pasta features half pasta and half roasted vegetables/fruit (yes, I said fruit). Add to that an easy ‘sauce’ of cheese and you’re ready to eat. Sweet potatoes, it’s time It seems fitting that the first fall recipe I’m sharing features sweet potatoes. It’s my jumping off point and once I start, it’s months full of sweet potatoes, squash, and root vegetables. This pasta is also great with roasted butternut squash (or really any slightly sweet hard winter squash). However, I snuck one extra thing in this pasta that you might not be expecting. California Pears Since we’re still in the midst of California Pear season, I wanted to find a savory way to really enjoy pears and this pasta is it. I chose to use the Bosc variety for one purpose: texture. By adding the pears later in the roasting process, the pears brings texture to dish through a bit of cris

I, not surprisingly, end up in conversations about food and kids. What will the child eat, what will they not eat, how do they experience new things. It’s such a heavy thing for parents because we want to do right by our child but it’s not easy (especially as they develop their own palate). For example, my son proclaimed that sweet potatoes taste like garbage (his exact words) and that the pasta I made last night tasted rotten. I’ve learned to accept this and work with what he does like, which luckily is quite a bit. I will also say, I never try to hide vegetables. He knows what we’re eating and understands the raw/cooked forms. The only time I hide vegetables is when I’m trying to sneak winter squash past my husband. We try and keep excited. Vegetables are always a part of our meals. One of the things I felt best suited us is that he eats what we eat and I require that he at least try it. If he takes a bite and chews it, I know he liked it (contrary to his words). If he wants to s

This farro with mushrooms recipe takes the chewy whole grain to a new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese . When Alex and I first started cooking together, we discovered farro . This chewy ancient grain has a texture similar to barley, but it’s much quicker to cook. We whipped up a batch of farro with tender roasted vegetables and took a bite. Hey, that’s actually really good! Since then, we love cooking up a batch as a healthy side dish or as part of a grain bowl. But guess what? We think⁠—no, we know!⁠—we’ve discovered the most delicious way to eat farro! This farro with mushrooms is bursting with flavor from the savory mushrooms, garlic, and fresh thyme and oregano. Add a spritz of fresh lemon juice and some grated Parmesan cheese and well, its pretty heavenly. How to make farro with mushrooms This farro with mushrooms is incredibly flavorful and a total crowd pleaser. Even mushroom haters might be convinced here! The garlic, herbs, and cheese a