Healthful Holidays

November 23, 2015

ee-buffet-istock_000005579975medium

It’s no coincidence that I see more acute flu, bronchial infections, digestive disturbances, and UTIs the ten weeks between Halloween and the first week of January than the next ten months all put together. This, according to my colleagues, plays out in their practices as well, aligning perfectly with the high season of parties at the office, with neighbors and family. So what is it about holiday fare that takes its toll on our immune system? The holiday spreads we have grown up with that signal celebration in our minds are all heavy in three of the most inflammatory foods:

Sugar – Wheat Flour – Dairy Products

When washed down with an alcoholic beverage or two by adults or with soda or punch by the young ones, a recipe for disaster is created in the gut.

Need some further support to why you might consider abstaining from the sugar laced, cheese laden, flour based spreads? Here’s some articles for back up.

Sugar and Immunity
How inflammatory diets impact immunity
Ditching Dairy

There is no doubt you have already encountered a holiday feast or two with more ahead so may I offer these practical tips to help you navigate your way through these next weeks, keeping yourself as healthy as possible.

7 Tips for Holiday Thriving

  1. Eat ahead: This is a foundational rule to live by when you are making the effort to eat a whole, plant-based diet. If it’s a lunch meal have a smoothie or juice before attending and if it’s an evening affair eat a large veggie full salad.
  2. Take your Gemmos: Good elimination is the key to a healthy body and that is all the more true if you partake in foods that you normally have avoided. Double up on your protocol if it supports digestion and if not protect yourself with 2-3 doses of Walnut Gemmotherapy Extract the day of and after indulging. Walnut has both prebiotic and probiotic qualities that will provide the extra protection needed.
  3. Probiotic protection: Good advice continuously through the season and on in to January. I recommend this product taken 1x daily for maintenance and 2x daily on days you may challenge your digestion.
  4. Bring a dish to share: You may think you will be the geeky one showing up with a chopped kale salad or a vegan casserole to share, but trust me, yours will be the first food to go. It happens without fail because it’s something different for others to try. Check out some of my suggested main course recipes here on Pinterest.
  5. Choose wisely: Scanning that spread in search of the safest options? Look for items still in their most natural forms; what most resembles real fruits and real vegetables?
  6. Recharge & Restart: Sleep is one of the greatest revitalizing tool we have outside of our diet. So catch up on your sleep the next day and start your morning fresh by juicing and staying raw until dinner if possible.
  7. Watch for warning signs: Check out my last blog posts on Acute Care and another on the early signs we often ignore.

May the weeks ahead bring you time with those you love and time to love and care for yourself.

Stay Well!

Save

Save

image_pdfimage_print

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

Soy Sauce Noodles with Cabbage

By Lauren | March 17, 2023

Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself.  Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…

Heidelberren Streuselkuchen

By Lauren | March 10, 2023

There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…

Leek and Pea Pilaf

By Lauren | March 3, 2023

Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas  2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …

Frozen Mint Slices

By Lauren | February 24, 2023

So yummy.  This dessert will certainly have you sneaking back into the freezer for just one more bite.  We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it.  Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…

Spicy Samosa Wraps

By Lauren | February 10, 2023

A quick and easy weeknight meal prep ahead packed lunch.  Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…

Polenta Soup

By Lauren | January 27, 2023

Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…

Roasted Spiced Cauliflower & Chickpeas

By Lauren | January 13, 2023

Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…

White Bean, Kale and Tomato Soup

By Lauren | December 16, 2022

Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…

On Demand Sourdough Flatbread

By Lauren | November 28, 2022

This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge.  If you’ve missed my sharing Aran Goyoaga’s sourdough starter,  here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread.  Several things…

Mushroom and Walnut Bolognese

By Lauren | November 11, 2022

Adapted from Alexa Weibel’s Vegan Bolognese  Trust me on this, double this recipe because you will surely want more later in the week ahead.  Ingredients 1 cup (100 grams)  shelled gently chopped toasted walnuts  Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella)  olive oil, plus more…

Gluten Free Sourdough Bread

By Lauren | November 4, 2022

There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…

Minestrone Soup

By Lauren | October 28, 2022

Direct from Lauren’s kitchen to yours.   Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped  1 large or four small sweet peppers seeded and chopped 2 heaping TBL…

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.