Shira Turkl-Rubin

Hey all:

I’ve found some interesting information regarding blackstrap molasses. Have you heard of it? I’m not talking about using this as a sweetener in your oatmeal – but more of as a supplement to your diet. Apparently for someone needing more iron in their diet, a.k.a. anyone anemic – this is the best way to get it naturally. You have to take the unsulphured, organic kind for it to be effective though.

Take one tablespoon first thing in the morning.

Earth Clinic says that “Regular ole molasses is the first or second boiling of cane sugar syrup while blackstrap is the third boiling of the syrup. Iron levels appear to increase 5% in the 3rd boiling.” There is an entire nutritional chart here including calcium, potassium, iron, magnesium and B6. WOW that sounds like a superfood to me…

It’s also been recommended by one of the forum writers for people with ulcerative colitis. So, of course I’m interested and gave it a try. I was skeptical because I’ve always heard that sugar causes mucus and that’s really the last thing that I need added to my diet – BUT regardless of my skepticism I decided to give it a whirl. So far so good… I’ve been feeling great and my belly is also feeling pretty good. I’ve also lowered my intake of other sugar so I’m not overloading my body with any additional mucus!

Something very important to remember is – if you add blackstrap molasses to your diet, even if you don’t have UC – be cautious of any other sugar you put into your body since you are basically starting your day off with one big gulp of sugar – and lots of other vitamins and minerals of course.

I hope this advice will take you far. Pass it on to friends – I think it’s pretty important stuff.

Take care of that temple of yours a.k.a. your body.

Have you heard of Earth Clinic? It’s a website full of home remedies with forums about the remedies and what people have tried. WOW! It’s a dream come true for me!

I absolutely had to share this one since I really enjoy learning about home remedies and thought you would like  it too. You can search by ailments, supplements, remedies and other search tools.

If you don’t have the time to browse – don’t worry, I’ll be doing my own research and posting on here for you to see and learn.

Happy home remedying!!

I’ve got some news to share – well it’s nothing too ground breaking – but for me and my health, (and possibly yours) it’s quite important.

A couple of posts ago I wrote about the amazing healing properties of apple cider vinegar (ACV).

I do still believe that ACV has those incredible healing properties a.k.a. for a sore throat or one-off stomachache – but for those of us with ulcerative colitis it might not be the greatest remedy to take on a daily basis. After a week of trying it out I’ve come to the conclusion that my stomach is definitely not feeling so hot. I think the acidity was too much for me and it definitely took a toll on me. The only thing I’ve changed in my routine is the ACV so I know it wasn’t due to any other supplements.

With lots of research I’ve figured out how to get my ph levels back to where they should be – I drank hot water with lemon for 2 mornings in a row and I’m starting to feel better again.

I apologize if any of you have had any negative effects from the ACV but it really is just trial and error – one person’s poison is another person’s cure.

I’m still on the search for a replacement for the ACV and will keep you posted on what I find next.

Stay tuned!

Every time I’m having an uncomfortable stomachache, I find myself wondering what type of movement my body needs in that particular moment. Being a yoga teacher this question often comes to mind but is most important when I’m not feeling well.

I’ve noticed that when my stomach feels off, or I’m having a flare up with my ulcerative colitis I want to literally be turned upside down. The feeling is both mental and physical. I don’t like having a stomachache and wish that the situation could be reversed, so I literally take action with those thoughts and turn myself upside down.

I’ve been practicing yoga for quite some time now and therefore my inversion practice is advanced. The reason I stress this is because not everyone can just get in the middle of their living room and come into their headstand. If that’s something that is doable, please go ahead and try it – I guarantee that turning things upside down in your body will be restorative for your organs and will literally force you to clear your head since you will literally be upside down and there won’t be much else to think about.

I know that when I have a stomachache I stress about it, which really doesn’t help my situation because the main reason that I probably have UC is stress related – so you can imagine that the extra stress of having the ache puts me over the edge. WOAH that was tiring even explaining it!

The two inversions that I would recommend trying would be full headstand and shoulder stand. Feel free to the use the wall for support. See the pictures below to get an example of what I’m talking about.

Headstand (photo sourced from yoga-made-ez.com)

Shoulder stand (photo sourced from yoga-made-ez.com)

Another pose that I enjoy coming into for a nice relaxation is legs up the wall pose. Even though it’s not a full inversion, it’s still reversing the blood flow from your legs, which is also very calming and restorative. Since we are constantly turned right side up, any movement or pose that reverses the flow will be a nice shock for the body.

Legs up the Wall (Sourced from Heidiyoga.co.uk)

If you’d like to try this but just aren’t sure how to get started with it – contact me and we can talk about the steps to get you there. I’m always open to bounce ideas off of.

Have fun with your inversion but remember that if you are pregnant, have neck pain, high or low blood pressure, neck injuries, or are menstruating then you should be taking a modification to these inversions which will still be just as beneficial.

Cheers to a beautiful, new, upside down view!

Hi All!

I know it’s officially Winter now and we’re all bracing ourselves for the time when the temp hits below 20 degrees! Brrrrrrrrr! Hopefully that won’t be for a little while though.

On the topic of winter, it seems that our bodies are constantly fighting off colds, bugs and any other germs that might make us sick.

I have recently started adding organic apple cider vinegar into my daily routine because I’ve read that its got super powers! No, but really, apple cider vinegar is a powerful cleansing and healing elixir. From the Bragg’s website it’s “a naturally occurring antibiotic and antiseptic that fights germs and bacteria.”

To help heal your cold or cough, they say to drink 1 tablespoon apple cider vinegar mixed with one tablespoon honey in a tall glass of water approx 1-2 cups.

This is meant to cut the mucus. With that exact statement I started wondering if drinking this vinegar might be beneficial to one with ulcerative colitis. I’ve done some research and found that yes, for many it has helped and for some it hasn’t. Now that seems like a frustrating answer, but the only way to really find out if it might help you with any digestive problems is to try it for yourself. It shouldn’t hurt you, but if it doesn’t sit well with you then you know it’s not the right remedy.

Everyone who has a digestive disorder has it differently. That’s why it’s hard to say that one remedy will definitely work – we are all different and the only way to tell is trial and error.

The apple cider vinegar that I’m referring to is raw, unfiltered, unheated, unpasteurized and has 5% acidity. It contains the amazing Mother of Vinegar which occurs naturally as strand-like enzymes of connected protein molecules.

Braggs makes an organic raw apple cider vinegar that you can find in the health food store. Make sure your vinegar is brown in color and not clear.

I hope you get through this Winter season with all the right remedies on hand to attack any and all unwanted bugs and germs.

Stay healthy!!

Last week in a yoga class that I took the teacher spoke about the winter solstice that is quickly approaching on December 21^st. She went on to explain that it will be the shortest amount of daylight on that day;  from then on the days will begin to get longer and longer.

Because of this darkness, us humans are prone to hibernation. FINALLY! A reason to explain my laziness!! WOOHOO! Have you been feeling this way too? Maybe it’s just the cold of the winter creeping into my bones that’s making me tired all the time!

I swear: I’m eating properly, getting enough vitamins, minerals and nutrients. Being a health counselor I’m scratching my head wondering what in the world is it?

You see, if there is something wrong with me and I can’t figure out a cure to make myself feel better then it only makes me feel worse! I’m the type of person that if something goes wrong, I crack open the books and start my researching.

With this laziness I haven’t even wanted to crack open the books! SO unlike me.

So I’m thinking and wondering if there are others out there who are feeling this same sense of plain old L.A.Z.I.N.E.S.S.

Hopefully according to my yoga teacher we are all going to come out of this hibernation soon enough to experience the longer days – which I know we all love and cherish (I know I do!)

I am crossing my fingers and toes that this lazy period is plain old temporary.

Please write back with your experiences. I appreciate any feedback!

Looking forward to seeing the light!

Tonight everything has changed in the hamburger world. Every time I attempt to have any type of burger I’m stuck with the plain burger and no bun. Tonight, everything’s changin! My excitement about this new GF hamburger bun (that’s actually not filled with total junk) is soaring high!

On this fine night we decided to make grass-fed ground beef burgers and as we walked around Whole Foods we actually came across gluten free hamburger buns! If only you could have seen the excitement in my eyes as we quickly threw the package into our cart.

I’ve never been so happy about a hamburger bun before and boy was it worth every bit of hype. You see, I’m always the girl who makes sure her burger comes without the bun, not because I’m watching my carb intake, but because my body can’t tolerate the gluten that’s in the buns! Please check out Canyon Bakehouse for an incredible (healthier then all the rest) surprise.

We were so hungry when we got home from the market that we couldn’t wait to start cooking immediately.

I grabbed the ground meat, scallions, garlic powder, cinnamon and lime and prepared myself to make the best kickin’ burger around town.

We toasted the buns, got out the ketchup, hot sauce (for Chad) and sauerkraut. YUMMY

The cinnamon gave it the most incredible hint of sweetness. According to Chad, we made the best damn burger that he’s had in NYC!

Here’s the recipe: This will make 3-4 burgers depending on their size

1 tablespoon olive oil

1 pound of grass-fed ground beef

2 scallions

1 teaspoon garlic powder

½ teaspoon cinnamon

½ a lime

Start by removing your meat from the package and place it into a mixing bowl. Chop your scallions using the green and white parts and add them in with the meat. Then add your garlic and cinnamon and mix together. Make your patties and set them aside on a separate platter.

Place a frying pan on the stove and pour in your olive oil. Heat on high until the oil is hot, then lower to a medium flame. Place your burgers in the pan and let cook, flipping when needed so both sides cook evenly. Take the lime and sprinkle some juice over each side of the burgers. Sprinkle some extra cinnamon on each side as you flip the burgers. Cook until desired and place on a plate with paper towel to soak up any extra oil.

Load up your burger and enjoy!

GF burger!

Fully loaded burger

Last week I was at the farmers market buying my organic veggies when I came across this seller named 5 lbs of Dirt. Have you heard of them?? They sell purely organic produce, although I’m not sure they’re certified organic but they don’t spray any chemicals whatsoever and they are truly a gem. Look for them at Union Square or 79^th and Columbus on Sundays.

The two most incredible products that I’ve gotten from them were watermelon radish, which was so tasty and beautiful in color that I just wanted to scream! I also bought heirloom carrots, yep, you heard right, heirloom carrots! They were purple!!

Luckily I did manage to take some pictures of them. I made a carrot ginger soup that came out a purple/red color. You will find unbelievable freshness from these guys. They are friendly and are usually giving out samples of their delicious veggies. Please check them out – they might not have a sign out in front but their mode of transportation is a bus – you can’t miss them. You can find them on Facebook to see what they have in store for us this coming week at the market.

Cheers.

Heirloom carrots! The uglier they are, the more tasty they will be!

Have you ever been walking through the supermarket asking yourself what you can possibly make that will be easy, quick, delicious and healthy for dinner?? I’m sure there have been times where your stumped to come up with a good meal and you either end up buying something frozen, ready made or simply ordering in from a local restaurant.

Well, I know exactly how you feel. Recently I’ve been struggling with what to have/make for dinner! I like to shop at the farmers market so I usually have some veggies lying around – but veggies are just boring if you aren’t creative in how you prepare them. When I’m not in the mood for animal protein and don’t want to load up on soy I usually find my way eating veggie protein.

Last night was one of those instances and I found myself scrounging up any and all veggies that were in the fridge. I came up with a squash bowl with quinoa and root vegetables and it was YUMMY. The point I’m making here is that even if you look in your fridge and think there isn’t anything good in there, look again and try to be creative with what you already have. I really hate wasting food and was so happy to use up my delicious organic veggies. I saved money doing it and had a delicious dinner filled with plenty of protein.

Squash Bowl Deliciousness

Acorn squash with quinoa and root veggies

Here’s the simple recipe of my squash bowl with quinoa and root veggies:

½ cup quiona

2 cups water

1 tablespoon olive oil

1 acorn squash – or other squash of your choice preferably one that is round and easy to make into a bowl

1 parsnip

2 white turnips or you can use fennel

2 small yellow beets

1 lemon

Tamari soy sauce

First start by preheating your oven to 350 degrees

Cut your squash in half and scoop out the seeds. Put a cup of water in the bottom of your baking dish and then place the squash face down and roast for half hour. Test the squash by inserting a fork, it should be soft. Rinse and wash the quinoa and cook as instructed by the package you use.

Next place your pan on the stove and heat up the oil. Slice the root veggies and place them into the pan. Add a small amount of water to the pan so the veggies can cook evenly. Squeeze one whole lemon over the veggies and sprinkle with tamari soy sauce and stir. Cover the pan and cook for about 20 minutes until veggies are soft.

Mix the veggies with quinoa and fill the squash bowl with this delicious mixture and serve. Enjoy!

With this cold weather marching through Manhattan we’ve decided to make a yummy, comforting meal for dinner tonight.

Brisket! Yes it really is delicious and I highly recommend trying it.

This dish works really well in a slow cooker. You can prepare it in the morning before work, leave it on all day (8 hours) then your cooker should automatically turn to warm and your all set for din din.

For a side dish to go along with it we haven’t decided if we’re making a bean dish or sweet potatoes. Tough call… You can also make a grain of your choice. Be creative.

Here’s the recipe.

1 package of grass fed beef brisket from your local farmers market, or supermarket

1 yellow onion

1 clove of garlic

2 carrots

2 celery stalks

4-5 tomatoes depending on their size (if very large then only 1-2 tomatoes)

½ cup tomato sauce of your choice (I like Cucina Antica because there’s no added junk)

2 cups red wine (Anything that you’ve got lying around BUT it should be something that you would drink in a glass)(If you don’t have enough wine you can add 1 cup vegetable broth instead – that’s what I had to do – still yummy!)

10 olives (I like the Greek olives but you can use any that you like)

Start by cutting any fat off your meat. Wash it off and then lightly coat both sides with olive oil. Place the meat in the bottom of the slow cooker.

Finely slice the onion and put that in the cooker. Grate the garlic clove right over the cooker. Peel and chop the carrots, then place them in the cooker as well. Wash your celery and then chop in small pieces then add to the cooker. Cut the tomatoes in small pieces and add them as well as the juice from them into the cooker. Then add the tomato sauce, red wine and place the olives on top.

Turn your cooker on low for 8 hours and enjoy a delicious meal when it’s all done.

I’ll post a picture when mine is finished cooking. Enjoy!