Cauliflower Scramble

Cauliflower Scramble

• 1 cup Cauliflower Florets (separated into small florets)

• 1/2 TBS. Ghee or Miyoko brand vegan butter

• 2 TBS. Chopped white onion

• 1/4 Tsp. Dried Thyme

• 1/4 Tsp. Dried Oregano

• 1/2 Tsp. Dried powdered Turmeric

• 1/2 Tsp. Garlic Powder

• 1/2 TBS. Coconut Amino

• 1-2 Slices Organic Turkey Bacon

• 1 Sprig Green onion, Chopped

Directions:

Pan-fry the turkey bacon in a medium-size skillet until crispy. Remove the bacon from the pan and set aside. Next, melt the ghee in the skillet and add the onion and sauté until transparent and fragrant. Add cauliflower florets, sauté for a couple of minutes. Sprinkle all of the spices over the cauliflower and toss well to coat. Next, add Coconut amino and continue cooking for a couple more minutes until the cauliflower is soft and tender. Toss in crumbled turkey bacon. Serve Garnished with Chopped green onion or chive. Optional garnish with a sprinkle of paprika. Top with ½ avocado. You can use this recipe as a great base- add mushrooms, spinach, or sliced bell peppers.

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Brush Away Toxins!

Subject: do you brush your body?

Dear Friend,

Are you ready to find out how to brush away toxins?

You heard that right. A hairbrush is a pretty standard household item, but what about a body brush?

Well after you read this, you might go out and get one!

With the skin being the body’s largest organ, it’s no wonder it has a big job to do. Outside of protecting our internal organs, regulating our temperature, and sensing pain, the body also serves as a conduit for absorbing and releasing environmental hazards. This is where body brushing can help. By dry brushing the body, you can help stimulate the lymphatic system to expedite the excretion of toxins that can otherwise build up in the body.  

Pretty amazing, right?

Body Brushing is a great self- care practice and a mindful method you can use to tune into your body, relieve stress and stimulate your senses.

 To try this yourself, you’ll need a brush with natural bristles.  Before you get into the bath or shower, dry brush your entire body, starting at your feet and brushing each area with ten smooth strokes up toward the center of the body

If brushing hurts in any way, you are applying too much pressure. It should feel wonderful and leave your skin soft and glowing.

We have a saying here at Next Advanced Medicine; “The only way out is through.” It is necessary to regularly practice methods of eliminating toxins from our body, in order to keep it operating at optimal health.

“When you take the time to cleanse your physical body of accumulated stress and toxicity, you are rewarded with increased vitality and optimal health.” -Debbie Ford

Sincerely,

 The Next Advanced Team

Meet Dr. Bosler

Meet Dr. Bosler

Dr. Christopher Bosler, DC, affectionately called “Dr. B”, obtained his bachelor’s degree in biology, after which he received his doctorate in chiropractic. Dr. Bosler then specialized in clinical neuroscience and rehabilitation through the Carrick Institute of Graduate Studies. Early in his study, he discovered functional medicine and the power it has to improve the lives and well being of patients. Dr. Bosler has had 9 years of postdoctoral education in functional medicine and clinical nutrition and helped guide hundreds of patients to reverse their disease condition. “Dr. B” is happy to be part of our amazing team at Next Advanced Medicine where we continue to change the world of healthcare.

Cranberry Relish

Cranberry Relish

close-up-on-raw-pecans

INGREDIENTS:

  • 2 cups raw cranberries, finely chopped
  • 1 TBSP lemon juice
  • 1 cup apples, finely chopped pinch of salt
  • 1 cup fresh pineapple, finely chopped
  • 1 cup pecans, chopped
  • 1 tsp Stevia

DIRECTIONS:

Mix all ingredients together and refrigerate.

This relish tastes better if made the day before serving. Use Organic and NON-GMO ingredients where possible.

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Pumpkin and Almond Bread

Pumpkin and Almond Bread

INGREDIENTS:

  • 4 cups almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ¼ cup coconut oil
  • 1 cup pumpkin puree
  • ½ cup walnuts, chopped
  • 1 TBSP orange rind, grated
  • ½ tsp ground ginger
  • ¼ Grade A (Dark) maple syrup

DIRECTIONS:

Preheat oven to 300 degrees. Line a 4 x 8 inch loaf tin with parchment paper.

Combine the almond flour with the baking soda and salt. In another bowl, whisk the eggs with the oil and add the pumpkin, walnuts, orange rind, and ginger. Combine the almond flour with the egg mixture until smooth.

Pour the dough into the prepared loaf tin and bake for 1-hour ­until the top of the loaf feels firm. Remove from oven and cool completely before serving. Store in the refrigerator.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Diabetic Friendly Pumpkin Pie & Almond Flour Pie Crust

Step 1: Almond Flour Crust

pumpkin-pie-ingredients-pumpkin-maple-syrup-sugar-eggs-in-teaspoons-cups-small-bowls

INGREDIENTS:

  • 1 cup almond flour or almond meal
  • 1 egg
  • 1 cap vanilla extract
  • 1 TBSP coconut oil
  • ½ tsp cinnamon
  • Maple syrup to taste
  • Pinch of salt

DIRECTIONS:

Preheat oven to 325 degrees. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid. Taste the mixture to make sure it has a hint of cinnamon.

Smooth pieces of dough into the pie tin with fingers until crust is made.

Bake crust until just golden brown.

Step 2: Pumpkin Pie

ginger-cloves-cinnamon-sticks

INGREDIENTS:

  • 1/8 Cup Grade A (Dark) maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 12 oz canned, full­ fat coconut milk
  • Almond flour pie crust (recipe above)

DIRECTIONS:

Preheat oven to 425 degrees. Mix maple syrup, cinnamon, salt, ginger, and cloves in a small bowl.

Beat eggs in a large bowl. Stir in pumpkin and spice mixture. Gradually stir in coconut milk. Pour into the pie crust. Bake for 15 minutes.

Reduce temperature to 350 degrees; bake for 40­50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Cut and serve.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

pumpkin-pie-with-blue-napkin-serving-spatula
Sweet Potato Casserole

Sweet Potato Casserole

INGREDIENTS:

sweet-potatoes-on-wood-surface
  • 3 cup mashed, cooked sweet potatoes
  • 1 tsp Grade A (Dark) maple syrup (1/8 cup)
  • ½ tsp salt
  • 2 eggs
  • 3 TBSP coconut oil
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • Preheat oven to 400 degrees and cook for 20­-30 minutes.
  • Serves 6­-8
  • Topping:
  • 3 TBSP coconut oil
  • 1/8 cup Grade A (Dark) maple syrup
  • ¾ cup chopped pecans

DIRECTIONS:

Mix the oil and maple syrup thoroughly. Add pecans and toss to coat.

After the casserole is golden brown add topping and bake at 425 for 10 minutes. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

Brussels Sprout Hash

Brussels Sprout Hash

Crispy-Roasted-Brussels-Sprouts-with-Bacon-on-baking-pan

Serves 6-­8

INGREDIENTS:

  • 2 bunches of Brussels sprouts, roughly chopped
  • 4 cloves garlic, minced
  • 2 pkgs applewood smoked bacon, cut into ¼ inch pieces
  • salt and pepper

DIRECTIONS:

In a large skillet cook bacon over medium-high heat until almost done, about 7 minutes.

Add Brussels sprouts and sauté over medium heat until soft; add garlic, salt and pepper. Continue to sauté until just brown. Serve immediately.

Use Organic and NON-GMO Ingredients where possible.

See more recipes on our blog and Facebook page!

Spiced & Roasted Winter Vegetables

Spiced & Roasted Winter Vegetables

Serves 6­-8

INGREDIENTS:

raw-cubed-root-Vegetables
  • 2 butternut squashes, peeled and sliced into wedges
  • 3 parsnips, peeled and sliced into 1­inch pieces
  • 3 sweet potatoes, cut into wedges
  • 3 carrots peeled and sliced into 1­inch pieces
  • 2 red onions, peeled and cut into wedges
  • 8 cloves of garlic, peeled
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 TBSP Grade A (Dark) maple syrup
  • 4 cinnamon sticks
  • ¼ tsp ground cardamom
  • 6 whole star anise
  • 3 TBSP olive oil
  • 2 TBSP fresh thyme, minced (thick woody stems removed)
spiced-root-vegetables-on-roasting-pan

DIRECTIONS:

Preheat oven to 400. In a large mixing bowl, mix the vegetables, salt and pepper with enough olive oil just to coat.

In a separate bowl, mix together the cinnamon, cardamom and star anise.

Put the vegetables in a roasting pan and bake for 25 minutes.

Add the spice mixture to the vegetables, then add maple syrup. Stir well and continue to roast another 10­-15 minutes until the vegetables are tender.

Stir in fresh thyme and pour over the cooked vegetables. Serve immediately.

Use Organic and NON-GMO ingredients where possible.

See more recipes on our blog and Facebook page!

Alzheimer’s Disease: Understanding the 6 Primary Threats to Brain Health

Alzheimer’s Disease: Understanding the 6 Primary Threats to Brain Health

Alzheimer’s disease is the third leading cause of death in the United States. Knowing this, it may come as a surprise to learn that only 16 percent of seniors are given cognitive evaluations during their routine medical check-ups.

Until recently, forgetfulness, lapses in judgment, and difficulty reasoning or solving problems have been thought to be a natural part of the aging process. Science is now coming to understand that what we often call “senior moments” are being caused by a downsizing of the brain’s neural network. These reductions within the brain can lead to Alzheimer’s disease.

Read the original article posted on Senior Outlook Today.

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