by dnshah | Jan 1, 2019 | Age Defying, Health and Wellness Tips, Obesity, Stress Management
According to research, using an infrared sauna 4-6 times per week is associated with an improved immune system, with benefits to the heart, brain, and joints. An infrared sauna is a hot room that uses an infrared light to heat. Similar benefits can be achieved through a steam room, where the idea is to get your sweat on!
Some of the benefits I’ve observed include:
• Skin clearing. The steam helps clear skin impurities
• Opening of sinuses. Opens up and thins mucus membranes in the body, which can enable free breathing.
• Circulation boosting. The heat promotes circulation which also makes your skin glow.
• Tension/ stress Relief. The heat relaxes the muscles, and soothes the mind with endorphin release. The end result mimics a post-workout relaxation which is a sense of readiness to tackle the world!
• Pain relief. The study discussed the benefits to relieving pain from joints – which is so good for those with arthritis, but also it helps people with headaches.
• Detox boost. Detoxification is defined as eliminating toxins stored in the body. Everyone is unique in the varying methods that work best (a short –term liquid diet, anti-inflammatory elimination diet, or even… regular steaming). Our bodies are always detoxifying on their own to each of our maximum capabilities, but we all have a different amount of toxin exposure from the air (think smoke and pollutants), water (think contaminants and microbes), and food (think GMO changes and pesticides). And we all have differing detox capabilities. Some of us can detox much faster, and others need more time. The truth is detoxifying is such a bio-individual process, and over time our changing world brings more toxin challenges (think changes from agriculture, beef, and dairy industries). While we hope our bodies can handle it all without additional measures, it would be foolish to think that our bodies will never be overwhelmed. Some of us could use a little additional support. So using a Jacuzzi, steam room, or sauna could help us boost our body’s ability to detoxify.
• Flexibility improvement. Heat penetration makes muscles more fluid and loose.
Remember to consult with your doctor before starting ANY new exercise or sauna habit. You’re your doctor’s approval, start out slowly – just a few minutes at a time; and then gradually increase. Saunas are found in spas and many gyms throughout the country. Enjoy getting your sweat on!
The evidence on regular use (4-7 times/week for 5-20 minutes) in hot saunas ((175-210°F) suggested some reduction in the overall risk to vascular diseases (think high blood pressure, cardiovascular disease, and neurocognitive diseases); non-vascular diseases (think pulmonary diseases); mortality; and other miscellaneous conditions (think arthritis, headaches, or flu). So lately I find myself telling my clients to make time to sweat – even if they don’t have time for regular gym activity.
by dnshah | Nov 27, 2018 | Dessert, Diet and Weight Loss, Juices and Smoothies, Recipes
INGREDIENTS
- 1 cup unsweetened coconut milk
- 1 cup spinach
- ½ frozen banana
- 1 serving of protein powder, I use Naked Pea
- 1 Tablespoon of psyllium husk
- ¼ teaspoon of peppermint extract
- ¼ teaspoon of vanilla extract
- Optionals: cacao nibs (garnish), mint leaves (garnish), ice
METHOD
- Place all ingredients except optional garnishes (cacao nibs & mint) in a blender.
- Mix until smooth.
- Optionally top with cacao nibs or mint leaves.
ServingSize: 1 Calories: 243 Sugar: 3g Fat: 6g Carbs: 23g Fiber: 13g Protein: 28g
by dnshah | Oct 27, 2018 | Health and Wellness Tips
Serves 4
INGREDIENTS
6 cups filtered water
1cup yellow mung dal (or green mung dal, mung beans, tuvar dal)
1cup Basmati white rice (or short grain white rice)
3 Tablespoons ghee (or EVOO, EVCO)
¼ teaspoon ground turmeric
¼ teaspoon salt
Pinch ground cinnamon
Pinch ground cardamom
Pinch ground cloves
Pinch ground black pepper
Handful cilantro leaves, optional garnish
METHOD
- Combine and wash dal and rice until water runs clear. Then soak the dal/rice mixture (2 hours – overnight) to remove phytic acid and make it more digestible.
- Discard soaked water, and wash the dal/rice mixture once more.
- Combine all ingredients in a pressure cooker pot or an instant pot except garnish.
- Cook until fragrant and brown.
- In a pressure cooker for 20 minutes.
- In a Indian pressure cooker for 6 whistles (15 minutes)
- In an Instantpot on a porridge setting
- When safe to open, stir the contents mixing well.
- Add additional water for desired consistency
- Optionally add more ghee if desired.
- Strive for a watery porridge-like texture and optionally garnish with cilantro.
by dnshah | Oct 13, 2018 | Recipes, Side Dish
Serves 12
INGREDIENTS
4 cups riced cauliflower (1lb)
1 ¼ cups yellow cornmeal
6 large eggs, yolks and whites separated
¾ cup shredded cheese of choice
6 Tablespoons ghee, or EVOO
1 ½ Tablespoons honey
1 Tablespoon baking powder
2 serrano chili peppers, diced; extra for toppings
¾ teaspoons turmeric
Nonstick cooking spray, for muffin tray
Salt & pepper, to taste
METHOD
- Preheat oven to 350°F.
- Spray a 12-cup muffin tray.
- Microwave the cauliflower 3-4 minutes. Cool for 10 minutes.
- Transfer cauliflower to a clean straining cloth and squeeze to release moisture.
- In a large mixing bowl, combine the strained cauliflower, cornmeal, cheese, ghee, honey, baking powder, egg yolks, chili, salt, pepper, and turmeric until well combined.
- Beat the egg whites with an electric mixer until stiff peaks form (3-4 minutes).
- Fold half of the whites into the cauliflower mixture until well combined. Repeat with remaining egg whites.
- Pour ½ cup of batter into each muffin cup and optionally top with additional chili slices.
- Bake until a toothpick inserted into muffin center comes out clean (20 minutes).
- Cool for 10 minutes on a cooling rack.
- Serve at room temperature.
by dnshah | Sep 23, 2018 | Dessert, Recipes
INGREDIENTS:
1 butternut squash
¼ cup coconut oil/spread
1 cup succanat or ¾ cup honey
½ cup of egg whites
1 cup almond flour
½ cup hazelnut flour
½ cup brown rice flour
1 teaspoon baking soda
1 teaspoon cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder
½ teaspoon clove powder
METHOD:
- Preheat oven to 350 degree Fahrenheit.
- Place uncut squash on a baking tray and put on center rack in oven. Cook for 50 minutes.
- While the squash is cooking, Prepare muffin trays and other separate tins with non-stick sprays/oil/muffin liners. Prepare mixer for batter.
- Wait for the squash to be cooked. Turn off oven when done.
- Remove from oven and cool 25 minutes.
- While the squash is cooling, combine all other batter ingredients and mix.
- After the 25 minutes to cool, half the squash, deseed, and scoop out contents for use (about 2 ½ cups). Discard flesh and seeds. Store any extra squash for other uses.
- Preheat oven to 350 degrees Fahrenheit again.
- Beat mixture for 2 minutes on low.
- Then beat for 2 minutes on high.
- Spoon mixture into muffin trays and tins about ¾ full.
- Heat in oven for 25 minutes.
- Remove from oven and cool on a wire rack for 10 minutes.
