HEALTHY IMMUNE SYSTEM / Carolyn Scott-Hamilton It’s not only the act of being in an enclosed cabin of a car, bus, train or plane. We’re also subject to germs while making our way through the crowds in the airport. Again, frequent hand washing and low contact with strangers will help. And hey, if you’re not opposed, wear a mask to filter out airborne yuckiness!
5.
It’s the most stressful time of the year
But while stress may be unavoidable, you can avoid or counter the effects by getting enough sleep, eating well and hydrating. Also, do your best to find things to do that bring you joy to counteract your stress. Prevent the stress hormones from wreaking havoc by better planning, avoiding traffic, buying presents earlier, etc. Follow these simple steps and you can ensure that you are well enough to truly enjoy the holidays with your loved ones!
End-of-the-year projects, reports, final exams, shopping, family gatherings, money problems — all of these cause spikes in stress hormones in your body. This increase in your cortisol levels, in turn, induces the likelihood of infection during the holidays. Cortisol is a natural hormone that responds to stress, lowering immunity and making you more susceptible to infections. It also contributes to weight gain! The interval between acquiring a virus and becoming sick takes about 48 to 72 hours. You may have become infected when you were stressed and the symptoms may start to show right when you go on holiday break.
Be sure to take some YOU time to relax, decompress, center and align yourself with peace. Yoga, exercise, meditation and other relaxation techniques should be incorporated into your daily routine.
About the Author Carolyn Scott-Hamilton, aka The Healthy Voyager, is the Executive Producer, Creator, Host and Writer of The Healthy Voyager web series, site and overall brand. A holistic nutritionist, plant-based vegan chef, best-selling cookbook author, sought-after speaker, film-making, screen-writing, traveling, singing, dancing, fun-loving, healthy and green-living wife, The Healthy Voyager aims to help people live well, one veggie at a time! Click here to find out more about Carolyn.
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HOW TO GET A “HEALTHY GLOW” / Dr. Pam Popper
HOW TO GET A
“HEALTHY GLOW” JUST IN TIME FOR THE WINTER SEASON
W
omen often spend outrageous amounts of money to look and feel beautiful. From high-priced face creams, to frequent trips to the tanning salon, to expensive makeup, women will do just about anything to create the illusion of a “healthy glow.” But getting the real thing is as simple as ABC (Apricots, Bananas and Carrots, that is…). According to a recent study, eating fruits and vegetables high in carotenoids causes improvements in the appearance of your skin in only six weeks. And you don’t even need to eat that much…
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RECIPES FOR FOODIES
Perfect Pesto Stuffed Mushrooms Disappearing Lasagna Cranberry Apple Ginger Cocktail Hibiscus RosĂŠ Baked Potato Latkes Stuffed Cabbage Blueberry Blintzes Asian Asparagus Wraps Apple Puffs with Vanilla Bean Caramel Sauce
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BLUEBERRY BLINTZES
Organic Ingredients: Crepe Dry Ingredients: • 1 cup white spelt flour • 1/8 teaspoon sea salt • 2 tablespoons organic sugar • 1/4 teaspoon baking soda Crepe Wet Ingredients: • 1 cup soy milk • 1/4 cup water • 2 tablespoons vegan butter • 1/2 teaspoon freshly squeezed lemon juice or apple cider vinegar • 1/2 teaspoon vanilla extract
Procedure to Make Crepes: 1. Place the dry ingredients in a bowl and whisk well. Place the wet ingredients in another bowl and mix well. Add the wet to the dry and mix well. 2. Place a crepe pan over high heat and lightly oil. Pour a rounded 1/4 cup of batter onto the pan and spread as thinly as possible. Cook until bubbles form over the entire surface, approximately 3 minutes, depending on the heat of the pan. Carefully flip and cook for an additional 3 minutes. Repeat until all of the batter is used. Mix the batter in between crepes to maintain a uniform consistency.
Filling Ingredients:
Procedure to Make Blintzes:
• 7-ounces extra firm tofu
1. Prepare the crepes and stack them on a plate.
• Coconut oil for the crepes
• 8-ounces vegan cream cheese • 2 tablespoons nutritional yeast • 2 tablespoons tahini • 1 tablespoon freshly squeezed lemon juice • 1/4 cup organic sugar • 1/4 teaspoon sea salt Blueberry Sauce Ingredients: • 8-ounces frozen or fresh blueberries • 1/2 cup water (add 1/4 cup more water if fresh blueberries) • 2 tablespoons organic sugar, or to taste • 1/8 teaspoon ground cardamom • 1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water
2. Prepare the filling by placing a pot with 1 inch of water and a steamer basket on high heat. Place the tofu in the steamer basket, cover and cook for 5 minutes. Remove the tofu and rinse well under cold water. 3. Meanwhile, place the remaining filling ingredients in a bowl and mix well. Crumble the tofu into the bowl with the filling ingredients and mix well. 4. Prepare the sauce by placing all of the ingredients, except the arrowroot mixture, in a small pot over medium heat and stir well. Cook for 5 minutes, stirring occasionally. Add the arrowroot mixture, reduce the heat to low, and stir well. Cook over low heat until the blintzes are finished cooking, stirring occasionally. 5. To prepare the blintzes, place approximately 1/4 cup of the filling in the center of each
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BLUEBERRY BLINTZES crepe, towards the bottom. Fold in the sides, and then roll the crepe away from you, pulling the bottom portion towards you to create a tight wrap. Repeat with the remaining crepes and reserve approximately 1/2 cup of the filling to garnish the blintzes. 6. Heat oil in a large sauté pan. Place the blintzes in the pan and cook for 3 minutes on each side.
Serve warm topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves if using.
Variations: Replace the blueberries with strawberries, peaches, mango, or your favorite fruit.
About the Author
Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Tap here to learn more about Mark Reinfeld.
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