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Upcoming Classes in our new classroom!

Posted August 17, 2017 in: Uncategorized

 

 

 

Last Thursday we held our first Quick Start Nutrition Program in our new classroom here at Dr. Dan’s! See below for dates, times, and a description of our upcoming classes.

 

Dr. Dan’s Intro To Real Foods $20

Monday September 11th or October 9th from 5:30-6:30pm

At Dr. Dan’s Intro to Real Foods you will learn the difference between traditional and modern diets, and the dramatic impact each has on your health.
In this 1-hour session, you will learn the basics of transitioning your kitchen to include whole, nutrient-dense foods that will nourish your family. We’ll also provide resources to you, including handouts, book suggestions, & online resources for eating out, reading labels, and shopping locally.

 

Sauerkraut Class $20

Wednesday September 20th from 6:00pm-7:00pm

In this one hour session at Dr. Dan’s Classroom, we will make homemade Sauerkraut together.
We’ll first review the basics of fermentation, as well as the benefits of soaking grains & nuts.
Then we will mix and pound our kraut into jars to take home.
(Limited to 10 participants)

 

Quick Start Nutrition Program $65

Thursday September 28th or October 26th from 9:00am-12:00pm

Learn the basics of healthy eating in a 3 hour session that includes:

  • Whole Foods Nutrition Fundamentals
  • Shopping & Kitchen Transition Guidelines –What’s In, What’s Out and Why
  • Nutrient Dense Foods Product Sampling. Yum!
  • Market Basket Shopping Tour. What to Get Where

 

Whole Foods Course $100 for 4 sessions

Wednesday October 4th, 11th, 18h, 25th from 6:00pm-7:00pm

Intensive instruction on how to transition to a nutrient dense eating program in four sessions:

  1. Fundamentals of a Healthy Diet
  2. Creating a Whole Foods Kitchen
  3. Transitioning to a Traditional Diet
  4. Planning & Preparing Meals

New recipe! Zucchini Bread, grain free with peanut butter and chocolate chips!

Posted August 8, 2017 in: Uncategorized

 

 

 

 

 

 

 

 

Zucchini bread, grain free with peanut butter & chocolate chips!

Ingredients

  • 1 cup shredded zucchini
  • 3/4 cup organic creamy peanut butter
  • 1/4 cup pure maple syrup
  • 2 large eggs, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • ½ tsp sea salt
  • 1/2 cup dark chocolate chips or dairy free Enjoy Life chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line an 8X4 inch loaf pan with parchment paper, grease with coconut oil.
  2. In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour, baking soda, cinnamon & salt. Fold in chocolate chips, reserving about a tablespoon for sprinkling on top.
  3. Pour batter into prepared pan, sprinkle remaining chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean.
  4. Remove from oven and transfer pan to a wire rack to cool for 15 minutes, and then remove bread from pan and transfer to wire rack to cool completely. Slice and enjoy!

*Recipe adapted from Ambitious Kitchen

Wilderness Family Fermented Cacao Powder & Recipe

Posted August 1, 2017 in: Uncategorized

Cacao has many health benefits to offer. It contains four times more antioxidants than dark chocolate, and 20 times more antioxidants than blueberries. Consuming foods with high antioxidant profiles helps to protect your cells from damage caused by free radicals, thus preventing potential health problems.

The fermentation process of Cacao Powder enhances this superfood to become even more nutritious. Much like nuts and seeds, cacao contains an anti-nutrient called phytic acid. Fermentation reduces the phytic acid content making it easier to digest and absorb all the beneficial minerals. In addition, the fermentation process improves the taste of this cacao resulting in decreased bitterness.

It is still not determined whether heating or cooking fermented/raw cacao diminishes its nutritional value. Cooking and heating foods can decrease the nutrient profile and antioxidant content, so for optimal benefits it is advised to consume this food raw when possible.

Other benefits of Fermented Cacao include:

  • Lowered LDL cholesterol
  • improved heart function
  • reduced cancer risk
  • increased energy and cognitive function
  • regulated insulin levels
  •  improved mood and happiness!

 Best of all, cacao is delicious and versatile making it a great food to incorporate into your diet. Try out one of our favorite ways to use it with our recipe below!

Fermented Cacao Drink

Ingredients:

  • 1 TBSP Fermented Cacao
  • 1 Cup nut milk
  • 1 TBSP full fat coconut milk cream or coconut oil
  • Pinch of unrefined sea salt
  • 1-2 tsp Pure maple syrup or raw local honey
  • ½ tsp vanilla extract
  • 1 tsp of Maca powder (optional)

 

Directions:

  • Gently heat nut milk and coconut milk together on the stove top for about 1 minute; be careful not to boil the mixture to avoid destroying the cacao’s beneficial antioxidants
  • Once warm, stir in honey or maple syrup, then vanilla, sea salt & Maca.
  • Lastly whisk in cacao just until it is combined.
  • Serve as is, or over ice.

JUNE 26, 2017, Dr. Dan’s opens for business at 3 New Pasture Road!

Posted June 15, 2017 in: Uncategorized

The countdown is on!!
Beginning Monday, JUNE 26th we will see you at our new office location at 3 New Pasture Road, Newburyport MA
Dr. Dan’s new office building at 3 New Pasture Road is located in the Newburyport Industrial/Business Park, with easy access from downtown via Low Street, or from Route 95 via Scotland Road.

From downtown Newburyport, take Route 1 South.
Turn right on to Low Street at the lights, then take your first left onto Graf Road.
Then take your first right onto New Pasture Road.
 
We are so excited for the opportunity to better serve you at our new location.
Please see below for upcoming events that will be held in our brand new Classroom!
 
And follow us on Facebook & Instagram for the countdown to June 26th!
 
Dr. Dan’s QUICKSTART Nutrition Program
July 13th or August 10th, at 9am to 12pm
Learn the basics of healthy whole foods eating in a 3 hour session that includes:
* Fundamentals of Whole Foods Nutrition
* Shopping & Kitchen Transition Guidelines
* Nutrient Dense Foods sampling
* Nourishing Steps Shopping Trip
 
Dr. Dan’s INTRO TO REAL FOODS Program
Monday, July 10th or August 7th at 5:30-6:30pm
At Dr. Dan’s Intro to Real Foods you will you will learn the difference between traditional and modern diets, and the dramatic impact each has on your health.
In this 1-hour session, you will learn the basics of transitioning your kitchen to include whole, nutrient-dense foods that will nourish your family. We’ll also provide resources to you, including handouts, book suggestions, & online resources for eating out, reading labels, and shopping locally.

Why and How to Soak and Dehydrate Nuts, Seeds, and More!

Posted May 25, 2017 in: Uncategorized

Soaking and sprouting grains, lentils, nuts, seeds and legumes makes them easier to digest and absorb. It neutralizes anti- nutrients (which impair digestion and nutrient assimilation) found in all of the above. See below for our easy prep solutions for grains, raw nuts and seeds and legumes!

 

Soaking Solutions: 1-2 Tbsp whey, yogurt, lemon juice, or vinegar.

Oats – 1 cup steel cut oats soaked in warm filtered water, ¼tsp. sea salt and soaking solution over night. Boil water (make adjustment for how much you soaked in) and cook oats for 15-20 minutes. Add butter or coconut oil once reduced to simmer! Stir every couple minutes for very creamy oatmeal.

 

Rice – 1 cup rice soaked in warm filtered water and soaking solution for at least 7 hours. Drain, rinse for one minute until water is clear, and follow cooking directions on bag.

 

Quinoa – 1 cup quinoa soaked in warm filtered water and soaking solution for at least 12 hours. Rinse and drain well, follow cooking directions on bag.

 

Pecans – 4 cups raw pecans soaked in filtered water and 1 TBSP sea salt for at least 7 hours. Drain and rinse in colander. Spread pecans on dehydrator trays and place in dehydrator at 115 degrees for 24 hours. If you don’t have a dehydrator, place in oven on stainless steel baking tray at 150 degrees for 12 – 24 hours.

 

Almonds – Follow directions for pecans. The time for dehydrating almonds is recommended for 24 hours to 36 hours.

 

Pumpkin seeds – Same directions as pecans. Vary amount as you like, and only keep in oven for 12 hours.

 

Popcorn – Heat 3 Tbs. coconut oil in medium size heavy pot. Poor in organic white popcorn kernels to cover bottom of the pot – one layer of kernels and not more. Shake around to ensure full oil coverage of each kernel – make sure the kernels are swimming in coconut oil! Once popping starts, reduce heat and continue shaking until you hear the popping diminish – don’t wait until you smell the scent of burnt popcorn. Transfer to a bowl and shake with sea salt. Add melted butter, if you wish.

 

Nut butter – take 2 cups of soaked and dehydrated nuts, and place them in a food processor with 1 tsp. sea salt and grind to a fine powder. Next, add ¾  cup coconut oil (warmed to liquid is easiest) and 2 Tbs. raw honey until butter becomes smooth.

 

Lentils – measure out lentils, soak in warm water. Stir in soaking solution, and let sit in a warm place for about 7 hours. Drain and rinse, follow directions on box.

 

Sprouts – To properly sprout grains, beans, nuts, lentils and seeds, all you’ll need is: a quart size mason jar, a “sprouting screen” available at most health food stores, and filtered water. Fill jar 1/3 full with any grain or seed. Add filtered water to the top of the jar, screw cap on with screen. Allow for soaking overnight, rinse in the morning (with the screen still on) and drain at an angle until you rinse again. Length of time varies based on each item, so please refer to Nourishing Traditions for full preparation details.

  • Grains (wheat, barley & rye) – rinse 2-3 times per day. Sprouts are tiny and white and will be ready in 3-4 days, reaching a maximum length of ¼ in.
  • Beans (mung & adzuki) – Fill jar only ¼ full. Rinse 4 or more times per day. Sprouts will be ready in 4 days. Mung – 2 inch sprouts, Adzuki – 1 inch sprout.
  • Almonds – Use whole or skinless almonds. Rinse 3 times per day. Sprout is tiny, approximately 1/8 inch.
  • Lentils – Rinse 3 times per day. 2-3 days until sprout is about ¼ inch long.
  • Pumpkin seeds – Use hulled seeds. Rinse 3 times per day and sprout for about 3 days until sprout is ¼ inch long.
  • Sesame seeds – Use unhulled sesame seeds. Rinse 4 times daily. Tiny sprouts are ready in 2 to 3 days.

*Please refer to Nourishing Tradition for suggestions on how to cook with your sprouts, proper storage and for freshness dates.

 

Whey – Three options for whey

  1. Purchase whole milk yogurt at a local farm or grocery store. Pour yogurt into a cheese cloth and let strain over night. The result – thick “greek style” yogurt and whey. Enjoy the yogurt as is, and use the whey as we have recommended above.
  2. Make kefir and you’ll have an abundance of whey.
  3. When shopping for mozzarella, save the yellow liquid that the mozzarella balls are kept fresh in – that’s (usually) whey!

 

 

The majority of the resources found on these pages come from Nourishing Traditions Cookbook, by Sally Fallon.

 

 

New Recipe: Grilled Cilantro Lime Chicken Wings

Posted May 11, 2017 in: Uncategorized


 

 

 

 

 

 

 

Ingredients:

  • Pastured Chicken Wings
  • Melted Ghee
  • 1 tsp Celtic Sea Salt
  • 1tsp Ground Cumin
  • 1tbs Smoked Paprika
  • ½ tbs Melted Garlic Powder
  • 2 tbs Grass-fed Butter
  • Cilantro
  • Lime Zest

 

Directions:

  1. In mixing bowl, combine Celtic sea salt, cumin, paprika, and garlic powder.
  2. Toss wings in melted ghee and then coat with spices.
  3. Grill Wings on greased stove grill top, flipping until fully cooked.
  4. Combine melted butter, chopped cilantro, Celtic sea salt, and lime zest in a mixing bowl and toss cooked wings in mixture.
  5. Serve hot or cold!

*Also can just use ghee in this recipe for a Paleo version!

New Market Basket Find: B-Tea Raw & Organic Kombucha!

Posted May 2, 2017 in: Uncategorized

 

 

 

 

 

 

 

 

New Market Basket find, B-Tea Organic Kombucha! This was found at Westgate Market Place in Haverhill,MA so keep an eye out at your local store. Discover more foods we recommend at Market Basket by taking our Quick Start program coming up on either Thursday May 11th or June 22nd from 9:00am-12:00pm. Please call the office if you would like to sign up! You can check out our other classes by clicking here.

Paleo Beef and Broccoli

Posted April 24, 2017 in: Uncategorized

 

 

 

 

 

 

 

 

Ingredients:

  • 1 lb Grass-fed beef (sirloin, skirt steak, boneless short ribs)
  • 1-2 heads broccoli, broken into florets
  • 2 clove garlic, minced
  • 2 pieces finely chopped ginger
  • Ghee or animal lard of your choice
  • 2 Tbsp coconut aminos
  • 1 Tbsp fish sauce
  • 2 tsp sesame oil
  • ¼ tsp black pepper

Beef marinade:

  • 2 Tbsp coconut aminos
  • ½ tsp Celtic Sea salt
  • 1 Tbsp sesame seed oil
  • ¼ tsp black pepper
  • 1 tsp arrowroot
  • ¼ tsp baking soda

Directions:

  1. Cut beef into ¼ inch thin slices. Mix all the marinade ingredients together and put the slices of beef into the mixture. Let this sit for about 20 minutes.
  2. Steam broccoli until tender in preparation for stir frying while your beef marinates.
  3. Heat a wok over medium heat with 1 ½ Tbsp of ghee or fat of your choice. When hot, lower the heat and add the garlic, ginger and a pinch of sea salt and fry until fragrant.
  4. Turn the heat back up to medium/high and add the marinated beef. Spread the beef evenly and let it cook until the edge of the beef is slightly darkened. Using tongs, flip to the other side and let cook for about 2 minutes.
  5. Add the coconut aminos, fish sauce, sesame oil and black pepper and stir fry for 1 minute.
  6. Lastly add the broccoli and toss everything together and fry for another 30 seconds.
  7. Serve with some cauliflower rice if you’d like and enjoy!

 

*Adapted from iheartumami.com

 

Fig & Chocolate Chip Cookies

Posted April 18, 2017 in: Uncategorized

 

 

 

 

 

 

 

 

Ingredients:

  • ½ cup butter/ghee/coconut oil, melted and still very warm
  • 1/3 cup grade A dark amber maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1 Tbsp Great Lakes gelatin (red/orange can)
  • 1 TBSP cardamom powder
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp Celtic/Himalayan Sea Salt
  • ½ cup Enjoy Life chocolate chips
  • ¾ cup dried figs, cut into small raisin-size pieces (about 15 black mission figs)
  • ½ cup unsweetened coconut
  • ¾ cup coconut milk
  • 1 teaspoons almond extract
  • Optional: ½ cup chopped pecans or other nut

 

Directions:

Preheat oven to 350 degrees

In a small bowl combine the melted butter/ghee/coconut oil with maple syrup, vanilla and almond extracts and set aside.

  • In a large bowl or in a food processor, combine the almond flour, gelatin, cardamom, cinnamon, baking soda, and salt.
  • Stir in the butter mixture and mix with a hand mixer or in the food processor until the dough starts to come together in a ball – about 30 seconds in the food processor.
  • Lastly add in the pecans, chocolate chips, figs, and coconut flakes. This may be easiest if you use your hands
  • On a parchment-lined baking sheet, use about 3 tablespoons of dough per cookie and form into a ball. Press down to form the thickness of the cookie you desire.
  • Bake for 12-13 minutes or until the edges are just barely golden brown.

 

 

 

 

*Sourced from Balancedbites.com

Defender Shield and EMFs

Posted April 6, 2017 in: Uncategorized

 

 

 

 

 

We are exposed to Electromagnetic Radiation from electronic devices including but not limited to cellphones, laptops, and tablets. Pictured here is Kaylie’s Defender Shield which allows her to use her phone while being protected from harmful EMF radiation.

For more information on Defender Shield and to view more of their products Click Here!