Saturday, March 31, 2012

Real Food Weekly Recipe: Vanilla Pudding

I altered a chocolate pudding recipe from Nourish MD to make a vanilla version.  Your taste buds will dance when you try this little number.  This has become a favourite, go-to dessert and snack in our house.  There are never leftovers. Forget the fake boxed puddings, this is the real deal, folks.


1⁄4 cup maple syrup 

2 tablespoons arrowroot 
1⁄4 teaspoon Celtic sea salt 
2 cups whole organic milk
3 egg yolks, at room temperature
2 tablespoons butter, diced 
2 teaspoons vanilla extract 


In a medium saucepan (heavy bottom) over medium heat combine syrup, arrowroot, salt, and milk.

Cook stirring constantly with a whisk until mixture thickens. DO NOT BOIL! The foam on the top will disappear as mixture becomes thick.  (**this step took a couple of failures to get it right.  I have my burner at medium temperature - you have the get the milk hot and 'simmery' without going to a full boil to allow the mixture to thicken properly)

Remove from heat and whisk a small amount of heated milk into the egg yolks. Then add egg yolks to the pan and simmer 2 more minutes or until thick; stirring with a wire whisk constantly.

Remove from heat and stir in butter and vanilla. Pour into individual ramekins or dessert nappies and refrigerate.


• Sprinkle with toasted nuts • Makes a great filling for cakes. • Try freezing in Popsicle molds to make summer treat

Wednesday, March 28, 2012

Healthy Snacks for Kids

Preparing healthy treats for kids can be a challenge. Picky palates seem to prefer junk over wholesome, natural and healthy treats, but even the pickiest kids may find a treat among this list that suits their liking. Many of these are stand-by healthy treats for my family: figs stuffed with almonds, raw cheese and apples while others like strawberry milkshakes (they’re good for you, promise!) and frozen bananas we eat occasionally. So give up the gogurts, bear paws, granola bars, fruit roll ups and wagon wheels for these tasty and healthy treats for kids.
Health Treat #1:
Fruit kabobs

Buy some shish kabob skewers and create colorful strawberry, pineapple, grape, kiwi, and apple kabobs which kids can grab and go.
Healthy Treat #2:
Raw milk cheese with apple and pear slices

A classic kid snack is cheese and crackers. Let's make that more nutrient-dense using raw milk cheeses with ripe apples and pears.  The fruit provides carbohydrates, vitamins and minerals while the cheese provides protein, fat, vitamins and food enzymes for good digestion.
Healthy Treat #3:
Ants on a log.

Take celery sticks and spread with nut butter (no sugar added varieties) and sprinkle with a line of raisins.  For a fruit version, dip apple slices in nut butter.
Healthy Treat #4:
Strawberry milkshakes/smoothies
Is there anything better than a strawberry milkshake? Combine 1 ½ cups whole, raw milk with 1 cup frozen, hulled strawberries and a tablespoon of raw honey in a blender and blend until smooth and well-combined. The milkshake is rich in nutrients and wholesome fats, which kids need, as well as the vitamin C and antioxidants that strawberries are known for.
Substitute 1 cup of plain yogurt or kefir for the milk
Healthy Treat #5:
Seasoned nuts

Nuts, especially walnuts, are rich in omega-3 fatty acids.  Mix with a bit of honey & cinnamon and bake at medium-low setting for 10 to 15 minutes.
Healthy Treat #6:
Figs stuffed with almonds
Dried fruit and nuts always make for a good treat.  Combine dried figs with raw almonds for a sweet treat with a nice, satisfying crunch. Figs are rich in soluble fiber, vitamin K, manganese and potassium while almonds represent a good source of vitamin E and riboflavin. All you have to do is slightly pierce the skin of dried fig and insert a raw almond into its centre. A bag full of these is a great snack to bring to the park or on long road trips.
Healthy Treat #7:
Veggies and dip

There is no excuse for not having fresh vegetables on hand! Buy prechopped, prewashed bagged veggies if necessary. Try hummus, bean or vegetable dips. Carrots and hummus are a delicious combination. Surprisingly, carrots are tasty dipped in nut butter as well.
Healthy Treat #8:
Strained yogurt with dried fruit and nuts 
Consider this healthy treat before feeding your kids sugar- or high fructose corn syrup-sweetened yogurts and puddings. Rich in probiotics, protein and wholesome fats, strained yogurt or greek-style yogurt is a fantastic treat for kids. We like it with raisins or currants and pecans, walnuts or even crushed almonds. Some kids may find that real yogurt – plain yogurt – is too sour for their liking so consider mixing a few teaspoons of maple syrup or raw honey into the mix – decreasing it ever so slightly until they’re taste preferences become accustomed to yogurts natural sour flavor.
Healthy Treat #9:
Root fries

Slice yams, sweet potatoes, rutabagas, beets, parsnips into “fry” shape or dice them, place them in a glass baking dish, mix with extra virgin olive or a few dollops of coconut oil, spice with salt, pepper, rosemary, dill, etc. and bake at 375 degrees Fahrenheit for 45 minutes, until soft.  If you have a dehydrator you can thinly slice these vegetables and dehydrate them until crispy.  Most children love yams!
Healthy Treat #10:
Frozen bananas rolled in walnuts and coconut

We love frozen bananas rolled in walnuts and coconut as a delicious and healthy treat.
It’s simple, grab a few chopsticks, skewers or popsicle sticks and thread a banana on to it. Next, melt a bit of coconut oil and prepare bowls of crushed walnuts and unsweetened shredded coconut. Slightly coat the banana in coconut oil and sprinkle it with walnuts and shredded coconut, then set it on a baking sheet greased with coconut and allow it to freeze overnight.
Another yummy treat is banana ice cream. Peel a number of very ripe bananas. Break into one-inch pieces and freeze in a container until very hard. Just before serving, blend in a food processor or blender (you may need to add a little water). Serve immediately. Add carob powder or berries to blender for different flavors or top with fruit and nuts.

So, there you have some new ideas for snacks and treats for your kiddos. What are your household standbys?


Wednesday, March 21, 2012

Real Food Weekly Recipe: Chicken Alfredo (Grain Free)

Folks, do you remember pasta? Comforting, tantilizing tendrils of spaghetti or fettucine?  If you follow a grain-free diet then I am sure you sometimes miss some of life's little pleasures.  Grain-free doesn't mean you have to deny yourself all Italian inspired delights.....assuming a passable alternative, it is totally doable.  I am always happy with the results of a grain-free Italian dish.  
If you are interested in, or already do follow a grain-free diet a really good cook book is The Everyday Grain Free Gourmet by Jodi Bager and Jenni Lass.  I use it on a weekly basis.  And this where I found Chicken Alfredo.  If you can tolerate dairy, get ready to have your taste buds dance with this rich and delicious Alfredo sauce served over spaghetti squash.  

1 1/2 lbs boneless, skinless, chicken breasts sliced in strips for stir frying
2 tbsp butter
3 pinches of salt
2 piches of ground black pepper
1 cup yogurt (made from whole milk*)
1 large egg yolk
1 cup grated Parmesan cheese
2 tbsp + 1 tsp honey
*if you can tolerate lactose, feel free to use store-bought yogurt instead of homemade, just make sure the yogurt isn't low fat or non fat

Alfredo Sauce Method
  • Fry the chicken until fully cooked.  Remove from heat and set aside.
  • In another pan, gently melt the butter with salt and pepper on low heat until the butter begins to brown. Remove from heat and set aside.
  • Using a double boiler on medium heat, continuously whisk the yogurt and egg yolk together while the mixture cooks for 10 minutes.  If you don't keep whisking the egg yolk will cook in clumps and you will have a lumpy sauce.
  • Add the parmesan, honey and melted butter and whisk together until thoroughly combined.
  • Pour the sauce into the frying pan with the chicken and toss.  Heat the chicken and sauce until warmed through.  Serve over spaghetti squash, shredded and steamed zucchini or Enoki mushrooms, or a combo of all the above for a delicious meal! 

Spaghetti Squash Method
  • Preheat oven to 375F.
  • Allow spaghetti squash to soften by placing squash whole in uncovered baking dish for 10 minutes.
  • Remove from the oven.
  • Cut off the stem end which will afford you a level end on which to stand the squash.
  • Stand the squash on the level end you have just removed the stem from and pierce the other end with the point of your knife.
  • Carefully cute the squash in half, length-wise.
  • Drizzle olive oil on your baking dish and place the squash meat side down to roast for 30-45 minutes depending on the size of your squash.
  • Notice the color of the squash meat when placing it in the oven. It is light bright yellow. As it roasts, it will become a more golden color and tend toward a softened translucent look. Remove the squash while meat still looks a bit firm. You will get a feel for this once you have cooked your first spaghetti squash. 
  • Remove the squash from the oven and remove the seeds with tongs.
  • Hold the squash in one oven-mitted hand and with the other hand, use a fork to comb the strands across the squash and into a bowl (not length-wise as this will break your pretty spaghetti strands).

Buon appetito!

-Dr. Kate

Bager, J and Lass, J. The Everyday Grain Free Gourmet.  2008

Thursday, March 15, 2012

Guest Post: How Thermography Could Save Your Life

The following is an interview/guest post with Mary Kubisewsky, a breast cancer survivor and clinic director of Thermography Clinic Kitchener. Mary Kubisewsky celebrated 7 years cancer free in November 2011 and now dedicates her life to encouraging women to be proactive and take control of their health – especially breast health.

Q.  What is Thermography and how does it work?
A.  Breast Thermography is an FDA approved (since 1982) radiation and compression free procedure that images the breasts to aid in early risk assessment for breast cancer.  The procedure is based on the scientific principle that chemical and blood vessel activity in both pre-cancerous tissue and the area surrounding a developing breast cancer is almost always higher than in the normal breast.

With breast thermography, state-of-the-art infrared cameras and sophisticated computers detect, analyze and produce high-resolution images of these temperature and vascular changes. By carefully examining these changes, signs of possible cancer or pre-cancerous cell growth may be evident through early risk assessment up to 10 years prior to being discovered using any other procedure.

Q.  Does Breast Thermography replace conventional tests for screening for breast cancer?
A.  Thermography does not replace standard detection methods, but when used as a multi-modal approach (clinical examination, thermography, mammography), peer reviewed studies have shown that 95% of early stage breast cancers can be detected!*

“This technology is particularly exciting for young women and those with dense breasts, since mammography isn’t usually useful in these cases. The “wait and see” or “come back in a year” approach is no longer acceptable”! (Mary Kubisewsky, Clinic Director of Thermography Clinic Kitchener Inc.)

Since it is estimated that 1 in 8 women will be diagnosed with breast cancer, we must use every means possible to detect cancers where there is the greatest chance for survival!

Q.  When do you recommend that a woman have her first thermogram?
A.  Thermal imaging can be a valuable early risk assessment tool that is indispensable to a woman’s health. It is recommended that women do a baseline thermography image at age 25, and continue to monitor breast health every two years unless otherwise indicated.

Q. Age 25 would seem early to most women to start thinking about their breast health. Why so early?
A. Since women are getting breast cancer at a young age, and especially if their mother had breast cancer, age 25 is a good time to have a baseline image, since no other reliable imaging is available to young women. Theremographic images of the breast are just like "thermal fingerprints", and should stay relatively the same throughout your lifetime.

Q. How is thermography different than mammography which typically starts at age 50?
A. A mammogram is an X-ray, using compression and radiaton in the breasts, and to be somewhat effective, the breasts can`t be dense (which around 50 or later, they lose their density).
Thermography uses an Infrared Camera, which has no radiation or compression, and images the temperature and vascular supply in the breasts. When cancer cells first divide and multiply they usually create their own blood supply, which creates a hot spot in the breast and happens some 5 to 10 years before a lump is large enough to be imaged by any other testing.

Q. What does a consultation cost and what can I expect during the consultation?
A. There is no cost for the consultation; it is included in the price of $250 plus HST along with the imaging. The consultation is usually over the phone for mobile clinics (after the client has received a package from me). During the consult, the report is explained in detail; some important suggestions are made to the client to improve breast health; a pamphlet to teach self examination is included and some coupons to give to a friend for imaging.

Q. If a women has an abnormal thermogram what happens next? What are your recommendations?
A. The report will outline in detail what the next step is: The images are rated from TH-1 (lowest risk) to TH-5 (highest risk). For TH-1 and TH-2 - the follow-up to check the direction of your breast health is 12 months. For TH-3 - (medium risk) the client might be asked to do structural testing (i.e. breast ultrasound) - and the follow-up is usually 6 to 9 months. The recommendations come from the doctors in Toronto who read the images and do the reports - they are certified clinical thermographers.

Early detection is important, but prevention is the key!

A mobile breast thermography clinic will be held on Saturday, March 31st, 2012 at the Benmiller Inn, Goderich. Call Mary at 519-575-6801 or email: to make an appointment.

-Dr. Kate

Wednesday, March 14, 2012

Real Food Weekly Recipe: Mac and Cheese

Vitamin K2 rich foods:  Milk, butter, cheese.  

Who doesn't love Mac and Cheese?   Every kid, and I think adults too. It is something reminiscent of childhood, a weekend lunch choice, although I only ever had mac and cheese at friends' houses growing up (don't worry Mom, I don't feel deprived - thank you for NOT serving the fake stuff.). The problem is the boxed versions of mac & cheese are made with white flour noodles and powdered cheese mix. Not exactly nutritious! The so-called healthy brands are not much better than Kraft.

I make this recipe at home from time to time, usually when I want something quick, kid-friendly and different for lunch.  I have made it 'off the cuff', but for the purposes of sharing this with others I thought I better figure it out.  We're using real food: grass-fed butter, grass-fed cream (only when I have it available. If not, I will use whole milk), and raw cheddar cheese.  For noodles I always choose brown rice pasta. Although noodles are still a processed food and contain phytic acid , they are more nutritious and not constipating like white flour pasta.
This meal is chock-full of fat-soluble vitamins, and, if your dairy is raw, lots of enzymes. Since we’re using dairy from grass-fed cows, this mac & cheese is loaded with vitamin K2 — what your kids need to grow strong bones, wide faces with high cheekbones, and healthy, straight teeth.

Easy Mac & Cheese

2 cups  Rice pasta, brown, penne or macaroni
3 tbsp Butter, grass-fed
1/3 cup cream, raw if possible (you can also use grass-fed sour cream)
1 1/2 cups cheddar cheese, grass-fed, freshly grated (to taste) (a combination of cheddar and some soft goat cheese is nice)
Sea salt (to taste)
Black pepper, freshly ground (to taste)


1. Boil the pasta for 7-10 minutes per the directions on the package. Note: Nigella Lawson says pasta water should be “salty like the sea.” I always add a handful or two of sea salt to my pasta water, this gives the pasta a lot more flavour.
2. When the pasta is al dente, strain in a colander and then put it back in the pan. Put the heat on low.
3. Stir in the butter.
4. When the butter is melted, add the cream and the grated cheese by the handful. Stir and cook until creamy and melted. Add as much cheese as you like. Some people like it cheesier, and others like it less cheesy. You can also more add butter or cream to taste.  Add more cheese to get a consistency that you like.
5. Add sea salt and freshly ground black pepper to taste and serve warm.

Enjoy real mac & cheese!!  This is easy - You can't mess this up!  

-Dr. Kate

Thursday, March 8, 2012

Breast Exams Without the Squeeze

If you think you are doomed to dreadful breast exams as the only way to keep tabs on your breasts think again.

The current traditional tools for assessing breast health include mammography, ultrasound, self breast exam and MRI. These tests look for structural changes or lumps in the breast tissue.

An emerging method for assessing breast health is thermography (digital infrared imaging). It is used to monitor the function of breast tissue, by detecting heat differences between normal breast tissue and problem areas. This tests provides the earliest evidence of breast disease. The sensitivity rate is 90%. This means in 90% of cases, the scan will accurately indicate a presence or absence of disease. Yes you read that correctly. A thermogram of your breasts will detect functional changes in the tissue 5-8 years before a mass can be large enough to be seen with mammography or ultrasound (1). Just to be clear: An abnormal thermogram will occur before an abnormal mammogram. Does this sound like better prevention to you? I sure think so!

An example of a breast thermogram
Thermology reports are graded from TH-1 (normal) to TH-5 (severly abnormal). These numbers do not relate to the numbering system to grade breast cancer. The numbers provide an objective means of evaluating features of risk related to malignant disease and indicate whether follow up with an ultrasound or mammogram are needed.

I think it is important for women to know that they have options and that thermography provides a very safe, and accurate assessment of overall breast health. There is no radiation and it won't squeeze your boobs to bits. 
Thermography does not replace standard detection methods, but when used as a multi-modal approach (clinical examination, thermography, mammography), peer reviewed studies have shown that 95% of early stage breast cancers can be detected!

I read a very interesting article by Dr. Sherri Tenpenny (Natural News, March 2011), entitled The Myth of the Normal Mammogram, and she raised some very valuable points about how we think about getting the annual mammogram.

"Because screening does not detect all cancers and does not detect all cancers sufficiently early to permit cure, screening should not be thought of as a method to reassure someone she does not have cancer."

Many women have been led to believe that having their regular mammogram means they won't get cancer because it will detect it early enough. And ladies, please understand that a normal mammogram does not mean you are free from malignant disease. It can take up to 9 years for the fastest growing cancers to be detected by a mammogram. What if your scan is normal and it is year eight?

Perhaps mammograms don't do a good job at prevention. It is after all a dose of radiation promoted as something good for your health. A mammogram is simply a measuring tool to assess if you have cancer.
Thermal imaging can be a valuable early risk assessment tool that is indispensable to a woman’s health. "Early detection" should be redefined as a step to restore unhealthy breasts back to wellness. I believe thermography is the missing step to prevention and it is time to put this technology in its rightful place as an added screening tool for women and for breast health.

1. Cancer Care Ontario,
2. Tenpenny, Dr. Sherri. The Myth of the Normal Mammogram. Natural News, March 2011

Sunday, March 4, 2012

Real Food Weekly Recipe: Avocado Egg Salad

This week's recipe features my two most loved foods:  pastured eggs and avocados.  Put them together and you have the perfect marriage of protein, fat and flavour.  
Eggs from pastured hens are deeply nutrient-dense:  rich in omega-3 fatty acids, vitamin A, vitamin E, and choline.  Choline is  of particular importance to a preconception and pregnancy diet as a requirement for the developing nervous system.  Most pregnant and nursing women are not getting enough choline for their developing babies and researchers are calling for increased consumption of choline-rich foods for these women.  Choline plays a very critical role in tooth and brain development(1,2,3).  The Weston Price Foundation recommends eating two or more eggs, plus additional egg yolks, daily for pregnant and lactating women.  
Avocado have traditionally been 'taboo' because of their high fat content.  Although it is true this fruit has a high fat content, these good fats (mono and polyunsaturated fat) won't make you fat.  

Avocado Egg Salad
Serves 2
4 whole hard boiled eggs, peeled
1 avocado, peeled and pitted
2 tbsp lacto-fermented mayo
1 1/2 tsp red wine vinegar
1/4 tsp sea salt
black pepper to taste
1/2 tsp chives, chopped

Combine all ingredients except for chives in the food processor.  Pulse a few times, scraping the bowl once or twice.  Continue pulsing until the mixture reaches your desired consistency:  chunky or smooth.
Place the mixture in a bowl and stir in the chopped chives.  
Serve on thickly sliced tomato or cucumber for a grain-free lunch or snack, or on a nice piece of sprouted grain or sourdough bread. 

1.Nandasena, et al. Archives of Oral Biology. August 2010. 
2.Mehedint, et al. Maternal dietary choline deficiency alters angiogenesis in fetal mouse hippocampus. Proceedings of the National Academy of Sciences. July 2010. 
3.Zeisel, et al. Perinatal choline influences brain structure and function. Nutrition Reviews. April 2006.

Friday, March 2, 2012

My Reading List for 2012

I am a book 'junkie'.  I have lots and I crave more all the time.  But this year will be different.  This year, I am setting the intention to actually READ them - cover to cover.  In the past, I have been a 'skimmer'.   I will get a new book, start reading parts of it and then get overwhelmed because "oh, there is another book I want to read!', so the previous one gets shelved for a little while.  I truly love reading, and it provides that much needed down time.  So it is a new start for me and my books.  Plus, I am tired of dusting them every week :)  This creates more work and I am trying to simplify my life.  

I love using Amazon wish list to keep track of what I want to read.  Always a gift idea lurking there!  

Here is my reading list for this year.  Feel free to copy and steal what you like.  We can compare notes in December.

My goal is one book per month, and two per month during the summer months.  I think that is doable.

Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Bleue ND
I am half way through this book.  Vitamin K2 - a little-known vitamin that humans once thrived on but has been ignored by science for almost 70 years.  Millions of people take vitamin D and calcium supplements for bone health.  New research shows that this actually increases the risk of heart attack and stroke because the added calcium builds up in the arteries - the calcium paradox.  The secret to keeping bones strong and arteries healthy is vitamin K2.  
(As a side note: I love reading books by other NDs.  Dr. Kate was my supervisor during my 4th year of internship.  I have that "I know her" feeling - a "groupie" kind of thing.  And I am so proud that others are continuing the work of Dr. Weston Price.)

Folks this Ain't Normal:  A Farmer's Advice for Happier Hens, Healthier People and a Better World by Joel Salatin
Change the world, one meal at a time.  A successful, sustainable farmer in Virginia discusses how far removed we are from the simple, sustainable joy that comes from living close to the land and the people we love. Salatin has many thoughts on what normal is and shares practical and philosophical ideas for changing our lives in small ways that have big impact.

The Four Fold Path to Healing by Thomas Cowan MD
As a sequel to Nourishing Traditions by Sally Fallon, this book provides an outstanding example of what the  naturopathic philosophy of medicine ought to be.   This should  be on the mandatory reading list of any naturopathic college.    

Wild Fermentation: The Flavour, Nutrition and Craft of Live-Culture Foods by Sandor Ellix Katz
I am preparing myself for nature's harvest this coming growing season.  I want to ferment beans, beets, carrots, turnip and, of course, my beloved sauerkraut.  Lacto-fermented pickles and garlic are also on my list.  This book will everything that I need to know.

Four Season Harvest:  How to Harvest Fresh Organic Vegetables from your Home Gardens All Season Long by Eliott Coleman
I actually own this book - it was one that I skimmed last summer :)  I really want to have a little greenhouse in my backyard so I can continue to grow fresh greens all year round.  I just wasn't ready for another project last year after we got our square-foot gardens going.  So this is the year!  

Homemade Living with Ashley English is a series of 4 books:  Home Dairy, Canning and Preserving, Keeping Bees and Keeping Chickens.  I am most interested in extending my culinary experiences of yogurt and kefir into cheese and butter.  Homemade cheese!  Can you imagine? My mouth is literally watering.  And why not look forward to a small apiary someday?  

Which brings me to the next two titles....
Barnyard in Your Backyard:  A Beginner's Guide to Raising Chickens, Ducks, Geese, Rabbits, Goats, Sheep, and Cows by Gail Damerow
Someday I expect we will live in the country again and when that happens....look out.  I will re-live my milking days!!  Cover-alls, muck boots, manure.....sweet!

The Backyard Homestead:  Produce all the food you need on just 1/4 acre! by Carleen Madigan
Well you get the picture!  
I hope this book will help me increase the yield in our garden this year.  

And back to books on food and food politics.....

The Ethics of What We Eat:  Why Our Food Choices Matter by Peter Singer
The author follows three families and their grocery-buying habits, and examines their motivation behind making food choices.  An important read for those concerned about the journey of their food from farm to plate.  

The Untold Story of Milk by Ron Schmid, ND
I have embraced nature's perfect food - raw milk.  I am interested in learning the role of raw milk over the ages, the problem that led to mandatory pasteurization, and the politics of the dairy industry.  I think this title will lead me to read two more:  The Raw Milk Revolution and the Devil in the Milk.  I will call those the bonus round :)
Food Politics by Marion Nestle
The author details the food industry and how the use of advertising influences our poor dietary choices.  We assume because the 'experts' say it is healthy that it is truth.  Nutritional advice today is based on getting a piece of the money pie and does not have our best interests at heart.  

The Mindful Carnivore:  A Vegetarian's Hunt for Sustenance by Tovar Cerulli
It is pretty obvious that I like to read about food and where our food comes from.  This book is about the complex relationship between humans and our food, whether it be animal or vegetable.  Another person's search for a better way to stock the fridge.  

The Contented Little Baby by Gina Ford
I think modern pregnancy and baby books are full of bad advice, especially when it comes to nutrition.  They just rub me the wrong way.  But I have heard good things about this book so I am willing to give it try and just see if maybe there is at least one decent book out there on newborn parenting.  

Earthing:  The Most Important Health Discovery Ever? by Clinton Ober
Discover the planet's powerful, amazing, and overlooked natural healing energy and how we can readily connect to it. This book describes how the physical disconnect with the Earth creates abnormal physiology and contributes to inflammation, pain, fatigue, stress, and poor sleep. By reconnecting to the Earth, we can be healthier.

How about you?  What are you reading or look forward to reading this year?  Please share your book suggestions in the comments below.