Summer is here! It’s what so many people wait for. But how do you enjoy your favourite tastes of summer without hurting your health? Dr. Michael Mason-Wood loves to cook, and this is one of his favourite healthy summer recipes to cook up, and even make ahead and freeze to have ready for the next hot summer get-together.
This is part 2 of a 3-part series on cholesterol: how to understand your levels, and more importantly, how to fix them if they’re troublesome. Part 1 introduced some lifestyle and diet modifications that are helpful for managing high levels. Part 3 sheds some light on cholesterol’s shady past.
But some people feel that changing your diet can be tough.
Basic Laundry Soap
½ cup borax- kills germs and whitens
½ cup washing soda- cuts grease and softens water
1 cup soap flakes/powder- forces dirt out
Mix ingredients together and stir well.
A big part of our practice is working with Environmental Medicine, which we define as working with one’s environment with the intention of creating the conditions for health for yourself and the planet. We address the quality of the air, food, and water, as well as other products we put in or on our bodies.
For a refreshing sweet eat on a hot summer day, try these fruitsicles, a healthy spin on the childhood classic summer snack. Mix and match your favourite fruits or layer different colours/flavours for a fun creation of your very own!
I grew up eating Campbell’s soup and I loved all the flavours – chicken noodle, tomato, vegetable and mushroom. Back in the 1970’s almost every casserole recipe had a tin of Campbell’s mushroom soup in it. Even with all the knowledge that I now have in nutrition, there are some habits that are hard to break.
Roasted Beet and Citrus Salad with Mustard Vinaigrette
Yields: 6 side servings
- 3 small red beets, peeled and sliced into 6 wedges each
- 3 small golden beets, peeled and sliced into 6 wedges each
- 2 tbsp olive oil or Camelina oil
- 1 blood orange,