Whole Body Solutions

It is quality over quantity when it comes to sleep......Uninterrupted Z'ssssss improve immune health, keep hormone levels in check, and it has even been shown that breast cancer survivors with the best quality of sleep had twice the longevity of those who had poor sleep quality (according to the journal "Sleep".) Shutting down the television, computer and cell phones at least an hour before bed is one strategy, not eating a large meal 3 hours before sleep (a light snack is fine) is another, having a cool room that is not too warm, not having a night light or other light has also been shown to be very important as well. (Your eyes may be closed but your brain knows the difference). There are many supplements that also help with a good quality sleep. If you have tried everything, making an appointment here at Wholebody Solutions can provide help with which supplements could be right for you.

It is quality over quantity when it comes to sleep......Uninterrupted Z'ssssss improve immune health, keep hormone levels in check, and it has even been shown that breast cancer survivors with the best quality of sleep had twice the longevity of those who had poor sleep quality (according to the journal "Sleep".) Shutting down the television, computer and cell phones at least an hour before bed is one strategy, not eating a large meal 3 hours before sleep (a light snack is fine) is another, having a cool room that is not too warm, not having a night light or other light has also been shown to be very important as well. (Your eyes may be closed but your brain knows the difference). There are many supplements that also help with a good quality sleep. If you have tried everything, making an appointment here at Wholebody Solutions can provide help with which supplements could be right for you.

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:
A gluten free recipe that makes about 30 stuffed mushrooms

Gluten Free Vegan Artichoke Stuffed Mushrooms

Ingredients

Gluten free, non-stick cooking spray
24 ounces white button mushrooms
1 tablespoon olive oil
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
1 – 8.5 ounce can artichoke hearts in water, drained
1 medium onion, chopped
½ cup Roasted Garlic Vegenaise Gourmet (or use regular Vegenaise plus 2 garlic cloves, minced)
2 Van’s Gluten Free Totally Natural frozen waffles, toasted and ground into crumbs in a blender or food processor
¼ cup nutritional yeast

Directions

Preheat oven to 375 degrees. Spray a baking sheet lightly with cooking spray.
Wipe the mushrooms clean with a damp towel. Remove the stems, slice off the bottom, woody and mince the stems.
Heat the olive oil in a skillet over medium-high heat. Add the minced mushroom stems, salt, and pepper and cook, stirring, until any liquid the mushroom give off has evaporated and the mushrooms start to brown. Put the cooked mushrooms in a food processor with the artichoke hearts, onion, Vegenaise, waffle crumbs and nutritional yeast, process until almost smooth.
Using a small spoon, fill the mushroom caps and mound the filling on top. Place the stuffed mushroom caps on the prepared baking sheet, spray the tops lightly with some more cooking spray and bake for 30 – 35 minutes or until the filling is browned and set. Remove to serving plate and serve.

Servings:
A gluten free recipe that makes about 30 stuffed mushrooms

Coconut date balls:
1 cup raw almonds
1 cup pitted dates
juice of 1 lemon
1/2 cup shredded coconut-choose organic
In a food processor or blender grind almonds-not too fine or you'll have almond butter
Add dates and lemon juice and blend again
Form mix into balls in your palm, then roll in coconut to cover
These are amazing! Better than munchkins!

Coconut date balls:
1 cup raw almonds
1 cup pitted dates
juice of 1 lemon
1/2 cup shredded coconut-choose organic
In a food processor or blender grind almonds-not too fine or you'll have almond butter
Add dates and lemon juice and blend again
Form mix into balls in your palm, then roll in coconut to cover
These are amazing! Better than munchkins!

For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.

Call WholeBody Solutions and book your BIT appointment with Liz today!

www.wholebodysolutions.org
617-328-6300

For many families, December is a busy and sometimes stressful time of year. Holiday preparation adds worry, and mid-year school assessments may leave parents looking for more support for their children. Brain Integration Therapy (BIT) can help. BIT can reset adults' and children's brain patterns to alleviate stress, anxiety, and learning challenges. BIT actually changes the electromagnetic flow of information to the brain, opening blocked neural pathways for optimum brain function.

Call WholeBody Solutions and book your BIT appointment with Liz today!

www.wholebodysolutions.org
617-328-6300

Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.

Put that diet soda (or diet anything) down. Vote with your dollars and show the companies that you are smarter than they are. Drink sparkling water with lime, lemon, pomegranate, cranberry, or another organic fruit juice splashed in. Add mint and you have a true healthy "soda" without the chemicals. Every part of your body will thank you, since it is all connected.

Simple Curried Chickpea Millet Coconut Soup

3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk

Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.

Simple Curried Chickpea Millet Coconut Soup

3 cans (I use Eden brand) Chick peas (rinsed and drained)
1 cup millet (rinsed and drained)
2 Tbsp coconut oil
1 medium Vidalia onion, chopped
1 medium red bell pepper, chopped
2-3 large cloves garlic, minced
4 cups vegetable broth
1 14 or 15 oz can diced tomatoes
1 tbsp curry powder
1 tsp sea salt
½ teaspoon crushed red pepper flakes
1 lb greens – kale, collards, mustard greens, or Swiss chard
1 (14 oz) can coconut milk

Put the millet in a pan and cover with 3 cups salted water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, red pepper flakes and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the broth, drained chickpeas, tomatoes, curry powder, and sea salt. Bring to a boil over high heat. Reduce the heat and simmer uncovered, stirring occasionally, about 15 minutes. Add the greens and stir until wilted. Add millet and coconut milk. Stir and cook until hot. Season to taste.