Hip and Trending Holistic Medicine

This recipe makes a single beautiful loaf of walnut studded zucchini bread. And a sizable one at that. For years I would load my zucchini bread batter with all manner of zest, spice, and whatnot. But that’s not how I roll anymore. Over the years I began to prefer this pared-down and more minimalist version. Moist, just sweet enough and loaded with toasted walnuts inside and out, it has a sweet nut-crusted top, requires just one pan and is a rustic stunner. If you’re looking for a go-to zucchini bread recipe, give this a shot. A Few Zucchini Bread Tips Pre-grate & Freeze Excess Zucchini : When you have more zucchini than you know what to do with, grate it and divide 2 1/2 cup portions into freezer bags. Thaw and use with this recipe later in the year. Too Much : If you’ve baked more zucchini bread than you can eat, slice it, divide with parchment paper, and freeze in baggies. When you’re ready for it, thaw and toast (or toast in a pan with a bit of butter). Accurate Baking Time

Ranch water is a Texas-style tequila highball drink made with lime, tequila and Topo Chico! This bubbly cocktail is all about cooling off on hot days. Move over, Aperol spritz . There’s a new bubbly cocktail that’s ready to take over the summer. Meet Ranch Water ! Yes, Ranch Water is the unofficial drink of West Texas, essentially a tequila highball made with lime juice and Topo Chico. One of our dearest friends, a Texan, suggested we try this drink…and after one sip it blew us away! It’s like a bubbly, lighter version of the classic margarita , with all the tangy lime but less sweetness and booze. Could there be anything more refreshing? (We think not.) What’s Ranch Water? Why is it called that? Ranch Water is a tequila highball cocktail that hails from West Texas. No one knows exactly how it came to be, or even how it got the name. Some people say a Texas rancher invented it in the 1960’s. Whatever the case, Ranch Water was a word-of-mouth drink until around 2010, when bartenders

The only zucchini recipes that have my attention right now call for pounds of it. One half cup here, or a medium zucchini there just isn’t going to cut into the supply coming out of the garden. Apparently many of you feel similarly, because a lot of you made the Pasta with Smashed Zucchini Cream I posted last week (so good! Also uses 2 pounds). Today’s recipe is a panzanella of sorts, a simple bread salad made with torn pieces of toasted multi-grain bread, grilled zucchini, chickpeas, and a simple, garlic-forward ponzu dressing. Like the pasta, it will also put a 2 pound dent in your zucchini haul. The recipe You can toast the bread, and pull the dressing together ahead of time if you like. Beyond that, when you see an opening on the grill, get in there. Grilling the zucchini takes ten minutes or so. This is a great side for whatever else you might have coming off the grill, but I also like it as a light main for summer nights. Tips Choosing zucchini: Although, generally speaki

Some health professionals are starting back to clinical practice, as provinces start to reopen. However, social distancing measures and restrictions on the numbers of people allowed to gather, continue to be in effect. Due to this situation, Acupuncture Canada must continue to postpone the onsite component of upcoming courses and exams. We want to ensure the safety of students and instructors in the midst of this pandemic. We will continue to review the situation and as soon as we can safely hold the in-person components of courses and exams, we will. At this point we don’t see that being prior to June 30th, and that timeline could be extended. We will continue to communicate changes as information becomes available from provincial and national health authorities, and regulatory bodies. Once new dates are announced for courses and exams, if you are unable to attend, we will transfer you to a future offering. We hope to have these rescheduled onsite sessions happen in summer or early f

Several years ago, I was presenting at a workshop and a man came up on the stage to “demonstrate” how Chinese medicine works. I asked him if he had any symptoms to tell me about. He said no, he was “just fine”. When I felt his pulse I felt like his digestion was off, so I commented on that. He said, oh yeah, “I have heartburn every day, I take TUMS all the time.” He was so used to suffering with the heartburn, that he didn’t even think of it as a problem. Are you one of the people who just thinks it’s “normal” to have heartburn? In stressful times, many factors can contribute to increased heartburn. Up to 25% of the US population deals with Heartburn or GERD (Gastro-esophageal-reflux-disease) at some point!! This has been a difficult issue for so many of my clients, I wanted to share some information and tips with you so that you can better combat it. Living with these symptoms doesn’t have to be a daily or life-long thing. The medications we use to “help” our reflux can provide t

You won’t be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they’ll make a mushroom lover out of anyone. Here’s our favorite new way to cook mushrooms: baked in the oven! Yes, these roasted mushrooms can convert even mushroom haters into die-hard fans. Tender and meaty, topped with fresh herbs, you might not be able to stop eating them. Alex and I whipped these up the other day, and we couldn’t stop eating them. In fact, we inhaled them in just a few minutes. These mind-blowing sauteed mushrooms were at the top of our list…but the roasted version is just as irresistible. How to make roasted mushrooms: tips! Roasted mushrooms are easy to make: the longest part of cooking them is simply waiting for the oven to preheat! They come out just as good as sauteed mushrooms, but they’re totally hands off. Pop them in the oven and you’re free to finish the rest of the meal. Here are a few things to know about how to roast mushrooms: Use baby bella mushrooms for best