A couple weeks ago we introduced some of our supplement partners and talked about products that we feel passionate about. This week we are introducing the Standard Process 21-day purification program that we partner with to create a custom cleanse for our patients. Have you ever felt like your gut health could use a reset? Do you feel the desire to start eating healthy or lose weight but you don’t quite know where to start? Maybe you’ve looked into extreme forms of dieting but have found that the results are not long lasting?
Our 21-day purification cleanse is modeled off of the Standard Process program. We use their whole food supplements, partnered with a simple plant based diet aimed to cleanse and purify the body. The cleanse experience will look entirely different for each person. That is why we have you consult with one of our practitioners prior to starting, as well as throughout the process to monitor your progress and make modifications where they are needed.
Participating in a purification program can help you start to develop healthy habits. People so often participate in trendy, fad diets and feel dissatisfied or deprived with the food they are eating. Our goal in offering a 21-day cleanse is to help people understand what foods their bodies best thrive on. We are aiming to help people create lasting, indefinite, healthy lifestyle changes.This past week our front office staff asked a few of our patients that had participated in the cleanse for their thoughts, here was some of the feedback that we received:
“I first did the cleanse because all of my coworkers were doing it. I had tried doing keto, paleo and even intermittent fasting. I felt so hungry! I am so glad that I asked Rebecca about the cleanse because it changed the way I ate and thought about food.”
“I’ve done the cleanse three times now and every time I do it I feel amazing. Sarah compared it to getting the oil changed in your car, but a wellness reset for your body. I love that, because that’s exactly how I feel every time I do it.”
“Mid way through doing the cleanse I felt like I was slightly deprived. I scheduled an appointment with Sarah and we talked about how I needed to modify the program for my needs. I thought that was so great. We made a plan when I first consulted with her, then we course corrected midway through! It was a great a program and I am so glad I did it.”
“After I finished the cleanse I made an appointment for my husband and bought him a cleanse kit. Then we did it together! It was life changing! We recommend it to everyone we know.”
The path to developing good habits and living a healthy lifestyle can start today! Call our front office at (503) 493-9389, or schedule online to learn more about our 21-day purification program and see if it’s right for you!
We whipped up some fresh salsa and wanted to share the recipe!
- 2 large ripe tomatoes (seeded & diced)
- 1/2 white onion (diced)
- 1/2 red onion (diced)
- 1 fresh jalapeño pepper (seeded)
- 1/4 cup fresh cilantro leaves
- Juice of 2 limes
- Dash of cumin
- Dash of chipotle powder
- Place ingredients in a food processor or blender and pulse to desired consistency. Taste and add more lime juice/spice, if needed.
- 2. Chill in the fridge for at least an hour prior to serving.
Tip: Stir in some extra onion and tomato chunks after your salsa is blended to give it some added texture.
Heal the gut and revitalize with bone broth.
I began experimenting with various bone broth recipes over the past year and many of the recipes I tried, rendered a watery broth with no girth or good consistency….
Here’s the secret to making a good bone broth:
A) Use the right bones
B) Oven roast the bones before beginning the broth itself to fully break down the connective tissues and bone cores..
C) Time on the stove (minimum of 15 to 20 hours of simmering)
I think the hallmark of a good bone broth is a bouncy, jello consistency AFTER it is has been cooled to fridge temperature.
5-6 lbs beef bones (esp. femur, long bones, joints)
1 onion – peeled and quartered
5 celery stalks – coarsely cut just to fit in pan
1 bay leaf
18 cups (4.5 quarts) water
Seasoning/Flavoring: The easiest way I have found, is to season the broth at the time of serving and thus you can change up the flavor a bit each time you eat it, to make it more varietal… I typically season a 14-16 oz serving with all or some of the following:
- ½ – 1 tsp sriracha hot sauce or ½ tsp mild chili oil (Hot mama Salsa – Chili oil)
- Garlic salt
Add some of each and figure out what tastes good to you.
Kitchen utensils you will need:
- Medium sized fine mesh strainer, a sieve or cheesecloth
- Large 8-12 quart stainless stock pot
- A dozen large mason jars for storing broth in the fridge or freezing
- Metal funnel (No required but very helpful)
- Preheat oven 450 degrees
- Place bones in large roasting pan or large pyrex casserole dish and place in preheated oven
- Roast bones for about 75 minutes
- Transfer roasted bones into large 8-12 quart stock pot on stove top
- Add 18 cups of water – the tops of the bones should be completely submerged… Add more water if bones are not submerged
- Turn stove to medium high and heat until it boils… then reduce heat to low simmer and place lid on pot
- Simmer the broth for 18-24 hours – checking it occasionally to make sure it is not boiling or on too high of a temperature. Cooking the broth on too high of a temperature such as a rolling boil; will result in too much moisture loss. If you remove the lid to check on it and it is fully boiling, a) turn it down to lower simmer point and b) add more water if the high temperature appears to have reduced the volume of broth so significantly that bones are now above the broth surface.
- At about the 16 hour mark – add the celery and onion to the pot
- At 18-24 hour mark – remove broth from heat and let cool a for a couple hours
- Once it has cooled down to a warm/room temperature… Place mason jars in sink with funnel (one by one) and begin pouring broth through fine strainer or cheesecloth into mason jars. (You can remove the bones at this time with tongs)
If you will be freezing the broth, pay careful attention to the following:
- Avoid filling jars to the top – instead leave an inch or more between the top of the jar and the liquid to allow for any expansion in the freezing process.
- Allow jars of broth to cool down to room temperature before placing in the freezer
- Do not completely tighten the lids until after broth has completely frozen
- Do not run frozen jars under warm after pulling from the freezer… instead let them thaw at room temperature or else in the refrigerator.
- Once broth cools in the fridge, the fat will clearly settle on the top… Before serving, just remove the top layer of fat and simply heat your broth on the stove top and season.
- The final key step is seasoning… If you choose not to add any seasoning – the broth will be bland.
In our house, we love putting pesto sauce on roasted chicken and pasta for a great dinner or snack. Fresh pesto truly makes average things taste amazing. Traditional pesto sauces include a good handful of parmesan cheese. Although parmesan does truly make the most insanely delicious pesto, you can have a delicious pesto even without the parmesan. Here is what I came with, which Sarah enjoys on things like roasted chicken breast, sliced cucumber, and rice pasta.
This is so good when served fresh but I think it acquires an even better flavor after sitting in the fridge over a night or two. It keeps well in the fridge and it is handy for throwing together quick dinners. Try adding some walnuts or hazelnuts and experiment to make this even more delicious on your own.
Pine nuts are healthy and they contain heart healthy monounsaturated fat, are high in vitamin C, are great source of iron. Pine nuts may even suppress your appetite which we all need help with at times… Pine nuts contain Pinolenic acid which causes the triggering of hunger suppressants (cholecystokinin and glucagon-like peptide-1). These are just to name a few of the many healthy attributes of pine nuts.
Put all of the following ingredients into a blender or vitamix and blend until smooth and evenly colored. Now add it to your choice of meats, vegetables or pasta!
3/4 cup extra virgin olive oil
1 cup fresh basil (packed and most stems removed)
3/4 cup pine nuts
3 cloves garlic
1/4-1/2 tsp of salt (adjust as you like)
juice squeezed from 1/4 of a lemon
(Do not squeeze lemon directly over mixture… Accidental lemon seeds in the pesto can make it taste bitter)
*Want dairy? Add 1/2 cup parmesan