Willesee Healthcare Newsletter No.1 June 2014

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Hi There,

Welcome to my first newsletter! Thanks so much for subscribing to receive them. These newsletters are planned to keep contact with many of my patients that have joined me on a journey to better health and wellness. I will be sharing what I see as fascinating new information that can educate and guide you in your journey.

Also as many of you are embracing a new diet that involves processed food, grains and dairy avoidance, this newsletter is to give some inspiring ideas on how to add better foods to your diet and ways to make the transition easy and more enjoyable. Some great tips we will provide and include a recipe or two to give some inspired cooking ideas.

TRYING TO CUT BACK CARBOHYDRATES?

Sugar craving curb tips:
If you have been a large carb eater, as you reduce your grains you may be cranky and hungry. When sugar is reduced you will notice they will calm down, I cutting grains and sugar is too painful here are some helpful tips.

  • Try having small teaspoon of coconut fat as a snack when craving.
  • Instead of snacking on carbs cut up a big container of carrots, cucumber and celery, have them ready to go.
  • Have a few dips ready, salsa or guacamole to dip vegetables in.
  • Have some soup ready to go such as miso or bone broth, they fill you up and give fewer calories.
  • If you really need something sweet go for fruit such as berries, kiwifruit or apples.
  • If craving chocolate make it a very dark and it wont be so moreish, has less sugar, have a small piece.

Dinner for winter warming:

Coconut Pumpkin Soup
Coconut Pumpkin Soup
Ingredients:
800g Butternut Pumpkin (cubed)
I tablespoon ghee
1 can of coconut cream
1 dessertspoon red curry paste
I onion diced
1-2 cloves garlic (mashed)
1-2 cups chicken stock
Pinch of salt.

Fry in a heavy based pot the ghee, onion and garlic until soft. Add curry paste, fry for a few minutes. Add pumpkin in small cubes to pan, stir through the curry paste. Add coconut cream, and then top up with chicken stock to cover pumpkin. Bring to the boil and simmer for 20 minutes. When pumpkin is soft remove from stove. Use a stick blender or food processor to puree, add more stock if too thick, and add salt to taste.

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