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Hello friends!
The year is officially coming to a close, seemed to sneak up on us didn't it? The temperatures are dropping and Holiday decorations are around every corner. Luckily in our neck of the woods, we aren't fighting snowy windshields and shoveling front walks. But with the dropping temperatures, we are sure to see an increase in colds and flu's picking up. Check out below for information for keeping yourself and your family healthy this winter season. And as another year comes to an end, we added some features relating to keeping health as we get older. Thank you all for sharing in another wonderful year with Health for Life Naturopathic Medicine. Happy holidays from our family to yours!
In health and wellness,
Krystal Tellier ND
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Fight Cancer with Fitness
Researchers are linking midlife fitness, especially the addition of cardio exercise, with fewer instances of cancer being developed later in life. While cardio fitness has been mostly linked to cardiovascular disease prevention, new studies are showing the roles it plays in defending against certain cancers as men age. Researchers at University of Vermont, as well as others, looked at middle-aged male patients to determine whether adding in cardio exercise in mid-life prevents development of cancer as we age. The study showed that men who scored higher in cardio exercises, had roughly half the rate of different cancers, including lung and colorectal cancer. Of the men who did develop cancers, higher rates of Cardio-respiratory fitness was linked to lower risk of cancer death when compared with those who had low rates of cardio fitness.
Fitness Level Associated with Lower Risk of Some Cancers, Death in Men. JAMA Oncology. March 2015
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Holiday Treats to meet all Dietary Needs
Raspberry Coconut Thumbprint Cookie- Vegan
1/2 cup Earth's Balance Butter Spread
5 tbsp coconut oil
1 tsp coconut extract
1/2 powdered sugar
1/2 cup cornstarch
1 1/2 cup flour
1/2 shredded coconut
RASPBERRY FILLING
1/2 cup shredded coconut
1/2 cup raspberry jam
DRIZZLE
1 tbsp coconut oil
3/4 to 1 cup powdered sugar
2 tsp vanilla-flavored plant-based milk.
Hot Cocoa Cookies- Paleo
1/4 cup coconut oil
3/4 cup dairy-free chocolate chips, divided
2 tbsp flaxseed meal
4 tbsp water
3 tbsp cocoa powder
1/2 coconut sugar
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup toasted pecans, finely chopped
Confetti Cookies- Gluten Free
3/4 cup butter
1 cup granulated sugar
1 tsp vanilla
1/2 cup applesauce
2 1/2 cups all-purpose gluten-free flour
1 tbsp cornstarch
1/2 tsp salt
1 tsp baking powder
1/2 cup plus 2 tbsp multi colored sprinkles, divided
FILLING
1/2 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1 strawberry, mashed
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Heat oven to 350*. Line a cookie sheet with parchment paper. Combine butter, coconut oil, coconut extract, and powdered sugar in a bowl. Stir well. Add cornstarch and flour. Stir well. Refrigerate dough 15 minutes.
Roll cookie dough into balls and roll in coconut. Place on cookie sheet, 1 inch apart. Prepare the filling- stir the filling ingredients together. Create an indentation in each cookie dough ball and spoon filling into indentations. Bake 10 minutes until golden in color. For the drizzle: Place coconut oil and powdered sugar in a bowl. Stir well. Stir in milk until creamy. Drizzle over cookies.
Combine coconut oil and 1/4 cup chocolate chips in a microwave safe bowl. Stir to combine and heat 30 seconds. Add flax meal, water, cocoa powder, coconut sugar, almond flour, baking soda, and salt. Stir well. Refrigerate 30 minutes. Heat oven to 350*. Line a cookie sheet with parchment paper. Form the dough into about 24 balls and drop balls 1 inch apart on cookie sheet. Gently flatten. Bake for 9 to 10 minutes. Cool the cookies on the pan. Melt the remaining 1/2 cup chocolate chips, microwaving slowly. Dip the edges of the cookies in melted chocolate, then chopped pecans.
Combine butter and sugar in a bowl, mix until fluffy. Add vanilla and applesauce and mix well. In another bowl, combine gluten-free flour, cornstarch, salt, baking powder, and 1/2 cup candy sprinkles. Mix well. Add the dry mix to the wet mix. Stir to combine. Refrigerate 30 minutes. Prepare the filling: Combine butter and powdered sugar. Add vanilla and mashed strawberry. Stir well. Heat oven to 350*. Line a cookie sheet with parchment paper. Use a rolling pin to roll dough to 1/4 inch thick. Cut cookies with a cookie cutter into desired shapes. Transfer to cookie sheet, space 1 inch apart. Top with additional sprinkles. Bake for 9 minutes. Cool on a wire rack. Place filling on the bottom side of one cookie and press the bottom side of a second cookie on top to create a sandwich.
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