“Your sister’s low platelet count would be very well served with the addition of hemp seeds into her diet.  It is well-established in the research literature that Omega Fatty Acids strengthen the immune system while helping the bone marrow create more platelets.  To increase platelet count, I recommend the following: Spirulina pairs very nicely with hemp seeds.  The nutritional profile of Spirulina is unrivaled.  Spirulina and hemp seeds are the only edible food sources of GLA (Gamma Linolenic Acid) along with Evening Primrose Oil and Borage Oil.  GLA is known to increase the production of immuno-globulins which in turn increase platelet production.  Berries will neutralize free-radicals which increases platelet count.  (Strawberries, Blueberries, Blackberries and Raspberries)…I would also recommend 3 dry berries which I consume on a daily basis…these are goji berries, goldenberries and mulberries. (check out the company “Navitas Naturals” in Whole Foods…yummo.) Next, go with Wild Coho, Wild Sockeye or Wild King Salmon.  Stay away from Farm-raised Salmon.  Add in some Tomato based foods, as we know that Lycopene increases Platelet counts.  Lycopene is also abundant in Organic Watermelon.  Vitamin C has also been well-established to increase Platelet counts. Oranges, Mangoes and Kiwis are great.  There is also a powder fromPerucalled “Camu Camu” which is a berry which has the highest levels of Vitamin C by weight.  Camu Camu has about 30X the Vitamin C in oranges…I listed it as an add-in for my smoothie.  Camu Camu is amazing.  Papaya and cabbage juice makes a tremendous beverage which allows the bone marrow to increase blood platelet production.  It must be consumed within 30 minutes of juicing for maximum benefit.  This morning, I had 16 oz. of Carrot, Apple, Beet, Spinach and Kale.  What a way to start the day!!!  Remember to tell your sister that alcohol will absolutely slow down platelet production.  Consuming processed foods and refined sugar will slow platelet production to a turtle crawl.  Last but not least, grass fed beef (not grain fed beef) will increase platelet count and is loaded with CLA (Conjugated Linoleic Acid).  CLA will shift your body from burning Carbohydrates as a fuel source to burning Fat as a fuel source.  Watch the scale and smile as your weight drops pound by pound!!!  Any other questions, please don’t hesitate to ask…In Wellness.”

If you or anyone you know has any questions for Dr. Baron, please feel free to e-mail us at ashley@livethedreameveryday.com or give us a call at (631) 737-3600.

Studies show that a regular dose of laughter, along with an active sense of humor is beneficial to your health.

Step 1: Pick your protein

• Chicken (go with boneless, skinless breasts or thighs-cooking time about 5 minutes)
• Beef (blade, flatiron, or skirt steaks have the best balance of tenderness and beefy flavor-cooking time about 2-4 minutes for medium-rare)
• Tuna (steak of the sea-cooking time about 2 minutes for rare)
• Lamb (Boneless leg or rib chops for maximum tenderness paired with a spicy marinade-cooking time about 2-4 minutes for medium-rare)
• Shrimp (Find whole ones that have been deveined and shelled-they are done when they are firm and pink with a bit of char)

Step 2: Pick your marinade

• Curried yogurt (1 cup full-fat yogurt + 1 tsp curry powder + 1 tsp salt + 1/2 tsp ground pepper)
• Teriyaki (1 tsp minced garlic + 1 tsp minced fresh ginger + 1/2 cup soy sauce + 1 Tbsp sugar)
• Spicy Moroccan (In a blender, puree 1 jarred roasted red bell pepper + 3 Tbsp olive oil + 3 garlic cloves + 2 tsp red-pepper flakes + 1 tsp each of salt, ground cumin, and coriander)
• Black Olive and Caper (1/2 cup finely chopped and pitted kalamata olives + 1/4 cup olive oil + 1/4 cup chopped capers + 3 minced garlic cloves + 1 Tbsp lemon juice + ground black pepper)
• Lemon-Pepper (1/3 cup olive oil + 1 tsp grated lemon zest + 1/4 cup freshly squeezed lemon juice + 2 finely chopped garlic cloves + 1 tsp salt + 1 tsp ground pepper)

Step 3: Pick your veggies

• Zucchini/Red Pepper/Onion (skewer half-inch zucchini slices through the skin so they don’t spin as you turn the kebabs)
• Prosciutto/Tomato/Basil (wrap a slice of prosciutto around a cherry tomato before skewering, and alternate with the meat and whole basil leaves)
• Okra/Smoky Bacon (bacon crisps up nicely on the grill, adding a smoky note to green okra)
• Green Bean/Potato/Mushroom (use halved cremini mushrooms, along with baby red new potatoes that have been boiled for 15 minutes and then halved)
• Scallions/Pickled Ginger (these ingredients add instant sweet and savory Asian flavors. Use them with steak for a version of the Japanese beef dish negimaki; with tuna, the result is almost like grilled sushi)

Step 4: Pick your sauce

• Easy Lemon Aioli (This flavorful French mayonnaise adds a creamy kick to kebabs. To make it in minutes, use a shortcut: a jar of store-bought mayo. Whisk together 1/2 cup of olive-oil mayonnaise with 1 finely chopped garlic clove, 1 tsp grated lemon zest, and 2 tsp lemon juice. Season with a pinch of salt and pepper)
• Cilantro Chimichurri (This simple South American sauce adds freshness to grilled meats. In a food processor, combine 1 cup cilantro leaves, 1/2 cup olive oil, 1/3 cup lime juice, 2 garlic cloves, and 1/2 tsp each of red-pepper flakes and salt. Pulse the ingredients until they’re finely chopped)
• Spicy Chili Sauce (Smear on this hot and sweet sauce during grilling for an extra layer of heat, or use it for dipping at the table. (To make it, stir together 1/3 cup of Asian chili sauce with 1/3 cup of maple syrup, and mix in 2 finely chopped scallions)

When consumed in the correct ratio (3 Omega-3’s:1 Omega-6) they have such health benefits as improving brain function, lowering triglycerides, increasing HDL cholesterol, and lowering the chance of blood clots therefore reducing the risk of heart attack and stroke.

While a proper combination of these fatty acids promote good health, high levels of Omega-6’s do more harm to overall health. A typical American diet consists of more approximately 10 times the amount of Omega-6’s, a 30:1 ratio, leading to water retention, elevated blood pressure, immune system suppression, promotion of cancer by increasing cellular growth, and an increased chance of intravascular blood clots causing heart attacks and stroke.

Multiple studies have shown that Omega-3’s assist in regulating sugar levels in the body, which will help curb hunger. Omega-3’s also increase our body’s metabolic rate, and raising dietary levels of Omega-3’s may help with weight loss, as well as lower the risks of obesity and diabetes. A decrease in inflammation throughout the body is also shown with a diet rich in Omega-3’s, lowering joint pain and stiffness. To balance the levels of Omega-3 and Omega-6 Fatty Acids in your diet, reduce the amount of corn oil, sunflower oil, safflower oil, cottonseed oil and soybean oil. More often than not margarines, mayonnaises, salad dressings along with processed foods contain Omega-6’s. Start increasing the Omega-3’s in your diet by consuming oily fish at least twice a week. Be careful not to be fooled by farm-raised fish, as they are not particularly rich in Omega-3’s. Also add a proper amount of olive oil, walnuts, and flax seed to your diet. Be sure to read labels on processed foods.

• support the immune system
• maintain excellent eyesight
• create beautiful skin
• ward off viral infections
• support strong collagen, tendons, and ligaments
• decrease inflammation
• improve respiratory health
• help maintain optimal clarity of mind in times of stress and anxiety
• support the functions of the brain, eyes, heart, liver, and skin

Camu camu can be found at Whole Foods or can be ordered via our Sunfood banner on our homepage.

Taken from Superfoods by David Wolfe

Main Course: Apple Balsamic Chicken

Chicken with Apple Balsamic Cream Sauce
Adapted from Cooking Light
Serves 4

http://www.pink-apron.com/

Ingredients:

-4 (4-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/4 teaspoon black pepper,
-1 teaspoon butter
-1 teaspoon olive oil
-1 half sweet onion, thinly sliced
-1 medium cooking apple (I USED BRAEBURN), cored, halved and thinly sliced
-3/4 cup fat-free, low sodium chicken broth
-2 tablespoons apple balsamic (I USED REGULAR BALSAMIC)
-2 tablespoons whipping cream
-1 tablespoon chopped fresh parsley (I USED CHIVES)

Method:

Season chicken with salt and pepper on both sides. Heat the butter and oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side, or until chicken is cooked through. Remove from pan; keep warm. Add onions and apples to the pan and saute 1 minute. Reduce heat to medium-low. Stir in chicken broth and vinegar, and cook until apples and onions have softened, about 4 minutes . Remove from the heat and stir in whipping cream. Serve sauce with the chicken. Sprinkle with parsley.

Side Dish: Grilled Prosciutto Corn

OH CORN LOVERS!!!! HERE IS A PERFECT SUMMER SIDE DISH! START BY GRILLING SOME FRESH CORN ON THE COB. REMOVE FROM THE COB AND THEN SAUTEE IT WITH BUTTER, 4 SLICES CHOPPED PROSCIUTTO, CHOPPED RED ONION, SALT & PEPPER IN A CAST IRON PAN! MMmmm!!!

Side Dish: Raspberry Lime Quinoa

A SAVORY DISH PERFECT FOR A SUMMER NIGHT….THE QUINTESSENTIAL QUINOA TOPPED WITH A RASPBERRY LIME VINAIGRETTE, PIGNOLI NUTS & FRESH RASPBERRIES. Cook 1c. quinoa according to package directions. Coat generously with mixture of 1/2c olive oil, juice of 2 limes, and 2-3T raspberry jam. Add slowly (may not need it all) Add salt, pepper, pignolis, dried cranberries and fresh raspberries!

Dessert: Almond Orange Cake

Orange cake….this recipe uses an ENTIRE orange…peel and all!

Ingredients:

1 navel orange

8 ounces slivered almonds

1c. sugar

6T. soft butter

5 eggs

1/2c. King Arthur Gluten Free All Purpose Flour (If you are not gluten free, regular flour will also have good results)

1tsp. baking powder

1tsp. baking soda

1/4tsp. salt

Preheat oven 350 and butter/flour a 9″ bundt pan.
Boil 1 navel orange in a covered pot and reduce to a simmer for 30 minutes. Cool it completely. Cut orange in half, then quarters, wedges and then chunks.

Put 8 ounces slivered almonds in food processor with 2 T. of the sugar and process till fine. Put in a bowl. Pour some of this in the pan-shake around and dump what does not stick to pan back into the bowl.
Place the whole orange (allll of it) in the food processor with rest of the sugar and puree. Add the almonds and butter and process to mix. Add eggs. Add flour, baking powder, baking soda, and salt. Process till just combined. Pour in pan and bake about 1 hour till golden and a toothpick comes out clean!

Optional: Add chocolate chunks to the batter. Sprinkle top of cake with powdered sugar before serving!

So try this one night for the perfect summer meal!

www.gfcookiesxo.blogspot.com

LEMON ROSEMARY MEATBALLS! MMMMMMMM!

HERE IS MY RECIPE HOW-TO!

1. COMBINE 1 PACK OF CHOPPED MEAT WITH 1 EGG, SOME BREAD CRUMBS (I USED GLUTEN FREE) & PARMESAN CHEESE.
2. ADD SALT AND PEPPER AND COMBINE WELL. SHAPE INTO MEATBALLS AND SAUTEE IN OLIVE OIL TO BROWN.
3. ADD A SPLASH OF WHITE WINE, SOME CHICKEN BROTH, JUICE OF 1 LEMON AND A FEW SPRIGS OF FRESH ROSEMARY.
4. LET SIMMER FOR A FEW MINUTES UNTIL LIQUID REDUCES TO A YUMMY SAUCE!

Lasagna

RECIPE:

FOR THE LASAGNA NOODLES I BOUGHT TINKYADA GF LASAGNA NOODLES AND BOILED 13 MINUTES, THEN DRAINED AND RINSED.

PREHEAT OVEN TO 375!

SAUCE:

2T. EVOO

1 CHOPPED ONION

1 1/2 POUNDS GROUND MEAT (I USED HALF BEEF, HALF PORK)

1/4C. HEAVY CREAM

1 (28 ounce) can TOMATO PUREE

1 (28 ounce) can CRUSHED TOMATOES

SALT AND PEPPER TO TASTE

1. HEAT OLIVE OIL AND COOK ONION FOR A FEW MINUTES.

2. ADD MEAT AND BREAK IT UP WITH THE BACK OF A SPOON AND COOK FOR A FEW MINUTES.

3. ADD THE HEAVY CREAM AND COOK UNTIL LIQUID EVAPORATES AND ONLY FAT REMAINS.

4. ADD SALT AND PEPPER TO TASTE. ADD BOTH CANS OF TOMATOES. SIMMER ABOUT 5 MINUTES AND THAT’S IT!!!

CHEESE: 1 POUND SHREDDED CHEESE-I USE A COMBO OF PROVOLONE & MOZZARELLA AND PARMESAN FOR THE TOPPING!

(NOTE: I DID NOT MAKE A RICOTTA LAYER FOR THIS LASAGNA AND WE NEVER MISSED IT. FEEL FREE TO MAKE ONE THOUGH AND ADD TO YOUR LAYERS!!!)

ASSEMBLY: IN A 9X13 DEEP DISH, SPREAD A LITTLE SAUCE ON THE BOTTOM AND THEN LAYER NOODLES, SAUCE, CHEESE AND REPEAT. SPRINKLE TOP WITH PARMESAN CHEESE. BAKE COVERED FOR 15 MINUTES. UNCOVER AND BAKE AN ADDITIONAL 25 MINUTES.

Caramel Orange Scallops

Ingredients

• 2 tablespoons sugar
• 1/2 cup dry white wine
• 1 large orange, juice of
• 1 lb sea scallops
• 1 tablespoon olive oil
• salt and pepper
• 1 tablespoon cold butter

Directions:

Total Time: 20 mins

1. Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color, about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup. Pull the pan from the heat and set it aside.
2. Pat the scallops dry between two paper towels.
3. Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
4. Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test. Transfer the scallops to the serving platter.
5. Check that the caramel sauce is hot — give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper and drizzle some of the sauce over the scallops and pass the rest at the table.

These are just a few of the amazing recipes Danielle has on her blog! Check them out here http://gfcookiesxo.blogspot.com/

• Vitality: you feel that vigor and a little more pep in your step after these classes.
• Weight loss: since you are in a heated environment, your body can stretch more easily and more deeply. This leads to stronger flexibility, which in turn allows for the  muscles to burn more fat.
• Detoxification: since it is so hot in the room, it is possible to lose up to 10 lbs of sweat in a single class. This is also great for your body because you are sweating out all of the toxins and cleaning out your organs.
• Increased Mental Clarity: Hot yoga helps clean out any “brain fuzz” you might be experiencing. It allows for a sharper and clear mind.
• Less Stress: increased connectivity with the body, gained from regular practice, causes the chatter of the mind to decrease, leaving one less mentally preoccupied, both in and out of the class.

Try it out with a friend, it’s good for the mind, body, and soul!