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DR. ELAINE'S NATURAL HEALTH BLOG

YOGA HOLIDAY GIFTS! With Dr. Elaine's Greek Holiday Cookie Recipe!

 

YOGA HOLIDAY GIFTS! With Dr. Elaine's Greek Holiday Cookie Recipe!
"With just a subtle shift in consciousness, you can celebrate a green holiday and give Mother Earth a present too."
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YOGA HOLIDAY STRESS RELIEF WITH DR. ELAINE

Stressed out from traveling, shopping and holiday obligations?

Rejuvenate and destress with Dr. Elaine's Yoga Holiday Stress Relief Challenge Every Monday in December HERE!

 

 

 

 

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Boost Your Metabolism During the Holidays

 

Rev up your metabolism and burn calories faster so you can splurge on the holiday

foods you love without gaining weight.

 

Your Metabolic Machine

 

Your metabolism is a measure of how fast your body burns calories.  Everyone's metabolism is different according to their gender, age and genetic make-up.  A person's metabolism slows with age, often with an accompanying weight gain.  Men have a higher metabolism than women because they tend to have more calorie-burning muscle and less fat.  Studies show that the speed of our metabolism and our tendency to store excess calories as either fat or lean tissue is determined by genetics. 

    

Although you can't change your sex, birthday or DNA, that doesn't mean you can't affect the rate you burn calories. Boosting your metabolism by making a few changes in your exercise and eating habits can help you lose weight.

 

Muscle Up

 

Muscles require more calories to metabolically maintain  than fat, which means fit bodies burn more calories than overweight ones, even at rest.  So, the first step is to build more muscle and reduce your overall body fat.  This can be accomplished with a combination of muscle-building weight workouts and heart-pumping aerobic activities. 

    

Working out smarter, not necessarily harder, is one of the keys to increasing your metabolism.  Since muscles adapt and become more metabolically efficient with the same workout, vary your aerobic and weight training routines periodically to challenge your muscles and cardiovascular system.  This will enable you to burn more energy as calories.

    

Research shows that after a strength-training session, your metabolism can hike 5 to 10 percent. To make muscles work harder and burn more calories, substitute a new exercise for each muscle group every week, or try a different machine for the same muscle group.

   

Do some type of aerobic exercise, such as intense yoga flow, running, walking, or cycling, 30 to 60 minutes daily. To increase intensity, incorporate 1-minute intervals of more intense exercise every 10 minutes into your workouts.  Within 24 hours after a workout, your metabolism will rev faster, burning a few hundred more calories than usual. 

    

You can transform a sedentary lifestyle and burn more calories all day long while doing your daily chores.  Try walking the stairs instead of using the elevator, walking or cycling instead of driving, taking up yoga, dance, gardening or dog walking.

 

Food Power

    

The amount and type of food you eat can affect your metabolism.  If you eat too few calories throughout the day, or skip meals, this will cause your body's metabolic engine to slow down to compensate for the absence of food, thereby decreasing your metabolism.  Make certain you eat three nutritionally balanced meals a day, including a hearty breakfast.

 

Digestion of food stimulates the metabolism, which is known as dietary-induced thermogenesis.  This effect can boost your metabolism by 10 percent within one hour after consuming a meal.  Exercising 30 minutes before or after a meal nearly doubles the thermogenic effect of that meal.  Taking a brisk walk around mealtime and planning your meals close to workouts will allow your metabolic rate to jump even higher

 

By putting this plan into action you'll lose weight,  have less body fat and more muscle.  If you make the most of your metabolism, you'll wind up looking and feeling better.

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DR. ELAINE'S GALEN BOTANICALS ATHLETE'S FOOT RELIEF

DR. ELAINE'S GALEN BOTANICALS ATHLETE'S FOOT RELIEF 2 oz

Helps Athlete's Foot and Toenail Fungus. Improves appearance of the skin and color of the nails. The main ingredients Greek Oregano Oil and Tea Tree Oil have strong antifungal properties. Apply several drops to affected skin and toe nails up to twice daily.

Ingredients: Organic Extra Virgin Olive Oil Rose Quartz Infusion, Hyaluronic Acid, Organic Greek Oregano Oil, Organic Tea Tree Oil.

Safety Information: Avoid contact with eyes and genitals. Do not apply on open wounds. Wash your hands after use. Keep out of reach of children. Always consult your licensed health professional. Stop use if irritation occurs or there is no improvement within 4 weeks.

ORDER $20 PayPal

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DAY 3: YOGA HOLIDAY CHALLENGE WITH DR. ELAINE!

DAY THREE OF YOGA HOLIDAY CHALLENGE WITH DR. ELAINE!

Welcome Thanksgiving Day Giving Thanks for Your Blessings.

Breathe in Love...Exhale Gratitude...Breathe Deeply with Dr. Elaine's Yoga Walking Meditation>> 

 

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DR. ELAINE'S THANKSGIVING YOGA RECIPE: Delicata Stuffed With Wild Mushrooms & Herbs

Delicata Stuffed With Wild Mushrooms & Herbs

 

Medicinal mushrooms such as maitake (Grifola frondosa) and shiitake (Lentinula edodes) have polysaccharides called beta glucans, which may be responsible for  their immune-stimulating benefits ranging from fighting colds to thwarting cancer.  Bulgur, a nutritious whole grain, reduces the risk of cancer and heart disease. 

 

Serves 4

1 teaspoon olive oil

2 celery stalks

1 cup finely diced green beans

1 cup shiitake mushrooms

1/2 cup maitake or portobello mushrooms

1 tablespoon fresh lemon juice

1/2 teaspoon sea salt.

1/2 teaspoon freshly ground black pepper

1/2 cup bulgur

1/2 cup finely minced parsley

1  teaspoon dried oregano

1 teaspoon paprika

3/4 cup vegetable stock

2 Delicata squash

1/2 cup water

 

1. Place bulgur in a medium saucepan.  Add 1 1/2 cups boiling water and soak for 1 hour.  Drain through a fine-mesh sieve.  Leave in sieve set over bowl to continue to drain.

2. Wipe the mushrooms with a damp paper towel to clean them.  Dry thoroughly, slice and set aside.  Lightly oil a sauté pan with olive oil and 1/2 teaspoon of water.  Gently sauté celery, green beans and mushrooms on low heat for 4 to 5 minutes. While sautéing add lemon juice and season with salt and ground pepper. Continue to sauté for 5 minutes more, remove, and set aside in a large bowl.

3.  Add  bulgur, parsley, oregano, paprika and 1/4 cup vegetable stock to large bowl of sautéed vegetables.  Toss well.

4.  Split squash in half and scoop out seeds and membranes.  Place squash in shallow baking dish, mounding squash cavities with mushroom-bulgur mixture.  Add 1/2 cup vegetable stock and 1/2 cup of water. Cover with foil on roasting pan and bake 350 for approximately one hour or until squash is tender.

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DR. ELAINE'S THANKSGIVING YOGA RECIPE: Giant Stuffed Roasted Turban Squash

Giant Stuffed Roasted Turban Squash

Enjoy as a whole meal for a holiday feast.

 

Serves 2-3

 

1 turban squash, pumpkin, or other large squash (5 pounds)

Olive Oil Spray

1/2 cup parsley, chopped

1 cup apples, chopped

1 cup cooked quinoa

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

1 boneless, skinless organic chicken breast half (3 ounces), cubed

1 1/2 cups vegetable broth, warmed

 

1. Preheat the oven to 450.  Wash the squash and with a sharp knife, cut the "topknot" from the turban squash. If using a pumpkin, cut out the stem end in a circle about 4 inches in diameter. Reserve top. Carefully scoop out pulp and seeds.  Spray the cavity with olive oil. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a cookie sheet for 30 minutes.  Test doneness by piercing squash with the tip of a sharp knife - it should slide in easily. Remove from oven and let sit until cool enough to handle. Remove and save foil.

2. Meanwhile in a large bowl combine parsley, apples and cooked quinoa.  Season with salt, pepper and cinnamon.

3. Remove the squash from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. If necessary, scoop out some flesh to create a deeper cavity.  Place the chicken in the bottom of squash. Top with quinoa stuffing evenly over the chicken. (Leftover stuffing can be placed in a casserole dish and baked on the side.)  Ladle the broth into the squash, replace the lid, rewrap with the reserved foil and bake at 400 degrees for approximately 1 to 1 1/2 hours.  It is ready to serve when the inner flesh is cooked within 1/2 inch of its skin.  Check by removing the lid and piercing the pumpkin with a the tip of a sharp knife.

4.  If desired, garnish the turban squash with fresh greens, parsley and washed autumn leaves.

5.  To serve, dish out a helping of the stuffing, then dig into the sides for a serving of savory squash.

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LOOKING FOR CONSCIOUS GIFTS? CHECK OUT DR ELAINE'S YOGA BODY/MIND PRODUCTS!

ARE YOU LOOKING FOR CONSCIOUS GIFTS?

CHECK OUT DR ELAINE'S YOGA BODY/MIND BOOKS AND PRODUCTS AT HER STORE AND GALEN BOTANICALS.

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DR. ELAINE'S THANKSGIVING YOGA RECIPE: Antioxidant Soup In A Pumpkin

Antioxidant Soup In A Pumpkin

This slightly sweet soup provides a cornucopia of heart-healthy antioxidants, carotenoids and bioflavonoids. Served in a pumpkin or mini pumpkins, it makes a grand opening to a holiday meal.

 

Serves 6 

 

1 medium pumpkin or 6 mini pumpkins
2 1/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

 

1. Wash pumpkin, cut off top and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.

2. Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender.

 3. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches.

4. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.

 

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DR. ELAINE'S GALEN BOTANICALS MASSAGE OIL

DR. ELAINE'S GALEN BOTANICALS MASSAGE OIL 2 oz

Soothes and restores tired, sore muscles due to overuse or exercise. Nourishes, hydrates and detoxifies skin. Not to be used on open wounds or broken skin.
Ingredients: Organic Extra Virgin Olive Oil Rose Quartz Infusion, Lanolin, Hyaluronic Acid, Arnica Essential Oil, Organic Lavender Essential Oil.

ORDER $20 Paypal

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