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Welcoming Melanie Potock of My Munchbug with Part Three in her series on gifts for parents to help children eat (and play) more adventurously. There are great ideas for any kid, and also for kids who have food allergies, autism, or other special needs.
What About Days 1 through 8?
In Part 1 of this 12 Day of Christmas series we looked at my favorite lunchitime things. In Part 2. we discovered more great products for adventurous eating and play. What's in store for Day 9? Read on... we are counting down...
On the 9th day of Christmas my Tender Foodie asked of me - VitaRocks™!
Nine Packs of VitaRocks™…vitamins that pop! VitaRocks are a sure-fire way for kids ages 4 and up to get more vitamins, because they are fun and easy to take! Sweetened with evaporated cane juice and loaded with vitamins A, B, C, D, E and minerals, the tiny crystals come in individual packets that truly “POP” thanks to a little CO2 to create a party in your mouth.
Oh, and forget the nine packs, because right now, you can get a “stocky stuffer special” of 56 packets for less than $40 in either Cherry Blast or Lemon Burst. Sure, it’s not a “daily vitamin” at that cost, but it’s definitely worth a little assurance that your kiddo is getting the occasional, extra burst of vitamins because it's impossible to resist those little crackles and pops on your tongue!
Note: VitaRocks contain lactose and are not dairy free. Be sure to read the ingredient list carefully against your child's particular allergies. If you have any questions, contact the company.
On the 10th day of Christmas my Tender Foodie asked of me -- Vegucation!
10 heroes and villains from Super Sproutzwhere “vegucation is made easy…and fun.” The cast of characters includes Brian Broccoli, Colby Carrot, Suzy Sweet Pea and Radha Radish, also known as Radha Agrawal, founder and CEO of Super Sproutz. Check out their video “All the Veggie Ladies” to learn more about Radha’s dream of helping children see vegetables and nutrition differently “through catchy music and lovable characters.”
On the 11th day of Christmas my Tender Foodie asked of me .... a Snot Hoover!
“The Snoover Snot Hoover” aka the BabyComfyNose nasal aspirator. Now, what does this have to do with the number eleven? Absolutely nothing. And why are we bringing up mucous (gross!) when we were just talking about food? Because, without being too nosey (great pun, right?) I’d like you to recall the last time you had a stuffy, snotty nose. I know you didn’t feel like eating. Kids with stuffy noses can’t smell, can barely taste anything and mucous makes it really difficulty to swallow completely. And, if your tiny Tender Foodie becomes congested after reacting to a specific allergen or food sensitivity, you’ll be glad you own the BabyComfyNose. Here’s the scoop from One Step Ahead, which chose this unique aspirator for its highly-selective catalogue:
• Thanks to the nasal bulb's egg-shaped design (not to mention basic principles of physics), mucus is trapped inside the receptacle and can't advance up the tube. Crumple an ordinary tissue inside the bulb to enhance its filtering properties. • Each child should have their own personal nasal aspirator; we offer you a choice of colors for easy identification • BPA and phthalate-free
Okay, so now you are curious, right? Check out the video that demonstrates this brilliant invention!
On the 12th day of Christmas my Tender Foodie asked of me ... MOMables!
A 12 month subscription to MOMables! Mom-a-what? MOM-ables! Invented my yet another savvy mother, MOMables sends busy parents a weekly lunch menu with a shopping list every single Friday. Each recipe includes a photo of exactly what the lunch will look like (these photos are variations to the "sword" lunches) and never includes processed food. According to their website,
“In nearly all recipes, you’ll be able to swap ingredients to accommodate for food allergies and ultra-picky eaters.”
I perused through several recipe cards and it does appear to be quite easy to substitute as needed. What parents love about this system is having a plan. I love a good plan, don’t you? A nice, easy plan that makes my life simpler, more organized and more fun. That’s MOMables!
And to All a Good Night
And so the season of giving is upon us and I hope that you have a few ideas for keeping mealtimes joyful while you share this time with your precious family. In the spirit of the season, 25% of profits from the sales of My Munch Bug's CD, Dancing in the Kitchen, will be donated to Allergy Kids Foundationuntil the 'twelfth night" or midnight, January 5th, 2012.
Peace…
About Melanie
Melanie is speech language pathologist who specializes in feeding. Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”. At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”
Alessio Fasano, M.D., Medical Director for the Center for Celiac ResearchSince March of this year (2011), I’ve had it on my list to speak to Alessio Fasano, the Medical Director for The University of Maryland’s Center for Celiac Research. What happened in March? Honest-to-goodness food allergy research happened, that’s what. Scientists now have a better understanding of why it seems like everyone (and his or her brother) “suddenly” has trouble eating wheat, rye, and barley.
Ten years ago, most of us didn’t know what it was. But now “gluten” is a household buzzword. Even if we don’t understand what “gluten” actually means (or even is), we see menus and products that are free of it. I would also wager that every person in the U.S. knows someone who gets sick after eating it.
Quick Facts
Gluten is that pesky protein that is unusually rich in the amino acids glutamine and proline. The gluten protein (really, the "gliadin" protein) is found in wheat, with similar trouble-causing proteins found in rye, barley, and triticale.
Because of studies that people like Dr. Fasano and his team have done, we know things we didn’t know before. Things like:
There are four different kinds of wheat allergies, with four different types of immune responses.
We also now know that 18 million people (aka everyone and his/her brother) have a newly discovered immune response called “gluten sensitivity.” People with this condition can have up to 100 symptoms, many similar to Celiac Disease. The difference is that Gluten Sensitivity does not involve the immune system attacking the intestinal wall of the patient.
The number of people with Celiac Disease has quadrupled in the last 50 years.
Once thought a genetic disease triggered in childhood, recent cases of celiac disease have shown up in people who are in their 70’s and in people who have genetic markers but no genetic history of the disease.
Celiac Disease is the only autoimmune disease that has a clear trigger (gluten). Therefore, scientists may be able to learn how to better manage other autoimmune diseases, like diabetes, multiple sclerosis, and rheumatoid arthritis through research on celiac disease.
Today, 1 in 133 people have celiac disease, a genetically linked, autoimmune response to gluten. That’s more than 2 million people in the U.S., and 1 percent of the global population. However, most do not know it.
The Interview
I was most privileged to speak with Dr. Fasano about gluten, our bodies’ response(s) to it, allergies, Celiac Disease, and what Dr. Fasano calls “the new kid on the block,” Gluten Sensitivity. We discussed why there are so many issues with gluten and how you can get tested for an immune reaction to it.
I learned a great deal from Dr. Fasano, including the fact that no one can digest gluten. I know, this surprised me, too; so I asked again and got the same answer. No one can digest gluten. Not properly.
Read on, oh seekers of answers.
TF: Why did you do this most recent study on gluten?
It started about two or three years ago after a critical mass of people with various symptoms came to our clinic, and the numbers of these particular people increased exponentially at that time. Though they had symptoms similar to Celiac Disease, they did not have Celiac Disease. We would give them a negative diagnosis for celiac disease, but they kept coming back with the same symptoms. Many had started a gluten-free diet on their own, and the gluten-free diet seemed to be a cure, a miracle. We had reached the conclusion that though this group of people did not have Celiac Disease, there must be something else happening that is gluten related.
TF: I understand that there was some research to build upon, correct? Tell me about the Banana Babies Study. How did Celiac & Gluten Sensitivity research all begin?
Shortly after World WUntreated children with Celiac Disease. Photo used with permission from the UMD Center for Celiac Researchar II, we learned that gluten was the cause for the onset of Celiac Disease, thanks to the Dutch pediatrician, Willem-Karel Dicke. He was puzzled by high infant mortality rates (due to unknown celiac disease) after the war, because in the last few years of the war when bread was unavailable, the mortality rate (from this condition) was 0.. Dicke noticed that these kids improved without bread, and that their condition deteriorated when bread became available again.
The modern era of gluten research started, however, with Samuel Ghee in the United Kingdom at the end of the 19th Century. He gave a famous speech (in a lecture at the Hospital for Sick Children, Great Ormond Street in 1887) based on his report called, “On the Coeliac Affection.” Ghee knew what Celiac Disease was (a chronic, genetically pre-disposed, digestive disease that can affect any age), knew that diet was involved, but didn’t know what triggered it. It is believed that he also followed the observations of a physician named Aretaeus the Cappadocian, who with others had described the celiac state more than 2000 years before his time.
1st Case of Celiac Disease at U of Maryland in 1938 being treated. Photo used with permission from The Center for Celiac Research.
Before Dicke's discovery and development of the gluten-free diet, one of the diets physicians tried with the afflicted children was the banana diet, used at the University of Maryland in the 1930s. Bananas contain enough calories and nutrients for survival. Parents were instructed to drop their children off for 6 months, and if they were still alive, they could pick them up and take them home.
TF: Did any Banana Babies survive?
Oh yes, in fact there are some survivors who are still around! In fact I invited a Banana Baby who was treated at the University of Maryland Hospital in the 1930s, Barbara Hudson, to speak during one of my recent lectures. She is doing great!
Listen to Dr. Fasano and Barbara Hudson Speak
TF: How many forms of gluten reactions are there?
Dr. Fasano: There are 3 forms. Celiac Disease, and Gluten Sensitivity, and Gluten/Wheat Allergy – and there are four different types of wheat allergy that all behave differently.
TF: What is behind all of these reactions?
Dr Fasano: Gliadin. Gliadin is one of the proteins found in gluten. When someone has a reaction, it’s because gliadin cross talks with our cells, causes confusion, and as a result, causes the small intestine to leak. Gliadin is a strange protein that our enzymes can’t break down from the amino acids (glutamine and proline) into elements small enough for us to digest. Our enzymes can only break down the gliadin into peptides. Peptides are too large to be absorbed properly through the small intestine. Our intestinal walls or gates, then, have to separate in order to let the larger peptide through. The immune system sees the peptide as an enemy and begins to attack. The difference is that in a normal person, the intestinal walls close back up, the small intestine becomes normal again, and the peptides remain in the intestinal tract and are simply excreted before the immune system notices them. In a person who reacts to gluten, , the walls stay open as long as you are consuming gluten. How your body reacts (with a gluten sensitivity, wheat allergy or Celiac Disease) depends upon how long the gates stay open, the number of “enemies” let through and the number of soldiers that our immune system sends to defend our bodies. For someone with Celiac Disease, the soldiers get confused and start shooting at the intestinal walls.
Used with permission from the Center for Celiac Research
TF: That sounds like everyone is gluten intolerant in some way. Is that true? Everyone?
Yes. No one can properly digest gluten. We do not have the enzymes to break it down. It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.
TF: Why have so many people been diagnosed within the last few years?
Dr. Fasano: Some of this is because the medical community has become more aware and because there has been an increase in the incidents (of gluten reactions) in recent years. The environment in general is also a factor. The quantity of grains that we now eat has increased. Breast-fed babies seem to be more protected from developing adverse reactions to gluten. We’ve found that certain good bacteria, or probiotics that live within us also play a part in “turning off” an adverse reaction to gluten. Antibacterial soaps and other things are reducing the number of these bacteria, changing the microbial environment in our gut.
TF: You’ve mentioned in the study that Agricultural Changes in Wheat have played a role. Can you tell me more about this?
Dr. Fasano: Ten thousand years ago there were no gluten grains. Wheat, rye, barley and triticale are relatively new grains that have been introduced to our diet. We haven’t had enough time to evolve in order to digest these grains properly. In recent years the protein content has increased greatly in our modern wheat. Now, 14% of dry wheat is gluten. This is a lot. I understand why this has happened - more gluten gives characteristics to baked goods that are more desirable, like more elasticity; it’s more palatable, but less digestible.
TF: What about GMO’s (Genetically Modified Organisms)?
Dr. Fasano: These are all GMOs’! (Dr. Fasano indicated that we’ve been manipulating agriculture for a long time*). The problem is that if you do this too fast, like we’ve done in the last 50 years, we pay a price. It takes centuries for our bodies to adapt. There is always a balance between the advantages and the disadvantages. Agricultural mutations are all by chance so it takes time to rule out problems that are created by these mutations. It is unfair to blame GMOs as the only cause, although they are a factor. Our immune system evolved to only fight one enemy, bacteria. Now we have a host of environmental toxicities to fight and each person’s immune system does its best to manage those.
(*Note: It's important to note that we did not discuss the types of genetically modified mutations, such as seeds created to withstand pesticides or those that actually produce pesticides.)
TF: Are certain countries more prone to have a population with gluten sensitivity, gluten allergies or Celiac Disease?
Dr. Fasano: In earlier years, Celiac Disease was more common in Ireland and Italy, so it was typically easier to diagnose. People of European descent had a higher tendency to carry the genetic code that predisposes someone to that disease. Now, with the recipe of DNA plus the availability of gluten, Celiac Disease is being found at a surprising rate in India and China. As the quality of life and income improves in these countries, their diet is changing, and it now includes gluten. So, there is a rise in Celiac Disease and in Gluten Sensitivity everywhere.
TF: You’ve mentioned earlier that doctors are diagnosing more cases. Do you feel that awareness has increased in the last 5 years?
Dr. Fasano: Oh yes. Physicians are more aware, and because of this (Gluten Sensitivity) study they have more information. But we still need to learn a lot--starting with understanding the many symptoms associated with Gluten Sensitivity and Celiac Disease. Celiac Disease is systemic (it affects a number of organs and tissues). Doctors need to better understand how to test and diagnose it. Nutritionists are the ones to help patients manage food allergies and Celiac Disease, not the doctors. Doctors, however, need to learn about this new entity called Gluten Sensitivity. We all need to be able to clearly define these conditions and speak in the same language. And that starts with the right tools to diagnose gluten-related disorders.
TF: What are the markers for Celiac Disease that doctors and patients should look for?
University of Maryland Center for Celiac Research is an institution engaged in clinical care, diagnostic support, education, and clinical and basic science research in Celiac Disease.
The paramount goal of the Center for Celiac Research is to increase the awareness of Celiac Disease in order to provide better care, better quality of life, and more adequate support for the Celiac Disease community. To view the CFCR's brochure, CLICK HERE.
The Tender Foodie once again welcomes Melanie Potock of My Munch Bug.
My daily life as a feeding therapist is all about kids and food. Kids with food allergies, intolerances, sensory issues, GI issues, picky eating issues …you name it, we got issues! But, we’ve also got lots of love and most importantly, tools for making mealtimes joyful. So, in the spirit of celebrating little munch bugs with tender tummies or not, here are my top 12 gifts or super-tools for encouraging adventurous eating! Whether you celebrate Chanukah, Kwanza, Christmas or another December remembrance, my holiday wish for you and your family is peace, love and plenty of Dancing in the Kitchen. Which brings me to my first shameless plug:
On the 1st Day of Christmas, My Tender Foodie Asked of Me:
A picnic under the Jewelberry Tree!
One of the most popular songs from Dancing in the Kitchen, Songs that Celebrate the Joy of Food is the second track: Picnic Under the Jewelberry Tree. It’s all about eating together. “It’s a picnic all day long, just singing, singing our happy song!” So, perhaps your picnic is under a Christmas tree or a beautiful menorah, but what our kids want most of all is time together. I hope you will find time to picnic or dance, or both! In the spirit of the season, 25% of profits will be donated to Allergy Kids Foundation until the 'twelfth night" or midnight, January 5th, 2012.
On the 2nd Day of Christmas, My Tender Foodie asked from Me:
An assortment of yummy foods in tiny cubes, hearts, triangles and half-moons…not too much to ask, right?
Right, if you have the coolest little cutter around known as Funbites! It is truly bite-sized mealtime magic and works with most foods, including sandwiches (even with gluten-free bread), cantelope, watermelon, tortillas (tested on my favorite: rice tortillas) and it’s BPA free!
On the 3rd Day of Christmas, My Tender Foodie asked from Me . . .
Dairy-free, gluten-free certified, sugar-free, soy-free, mostly organic and vegan, my new best friend Elizabeth (Well, she has actually never met me, but since I love her granola this much, I am sure she will want to be besties.) makes three different, delectable, delish granolas almost too yummy to waste on top of anything, except your bare hand. Straight from the box, the original flavor is just right for little munch bugs. If you can eat pecans, try the cranberry pecan for a slightly chewier texture. My favorite is pumpkin fig, loaded with protein rich quinoa and chia seeds as a super sources of omega-3 fatty acids, fiber and antioxidants. Purely Elizabeth – purely heaven!
On the 4th Day of Christmas, my Tender Foodie asked from me:
A set of four containers from Easy Lunch Box! Parents love the easy-open, kid friendly lids and the BPA free containers that make packing lunches a snap. I recommend these to all the kids I work with because they save valuable time in the chaotic school cafeteria. Although parents care most about their child's nutrition during lunchtime, kids care most about making friends during those precious 25 minutes! Cutting healthy food into bite-sized (remember the first day of Christmas?) pieces so that kids can “grab and gab” from these cute, 3-compartment, compact containers (say that 5 times fast) keeps everyone happy. Parents know their kids are eating a healthy, easy to eat lunch and kids have time to munch and chat with their friends. Teachers love it because they know the kids fill their bellies and also have a little down-time to blow off steam before heading back to the classroom. When time is of the essence, you want the lunch time process to be easy-peasy.
Phew! Four down, eight to go! My next post includes my favorite foodie toys, an allergen free recipe for busy little hands, and an ingenious product invented and patented by a mom - gotta love that! Until then, I hope you are humming the "Twelve Days of Christmas" because frankly, now I can't get that tune out of my head!
What do you suppose number five will be...
About Melanie
Melanie Potock, MA, CCC-SLP, of www.mymunchbug.com. Melanie is speech language pathologist who specializes in feeding. Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”. At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”
Lisa Rose Starner of Burdock & RoseI've always loved herbs. I've grown them for nearly half of my life (the other half was spent trying not to kill them in my New York City apartments). A calm, a wisdom, a connectedness arrives when you clip your own herbs from pots or garden, then use them in any simple culinary creation of that day. Food feels more personal. Teas are a thoughtful process rather than a box, a bag and a cup. Though I've become well-acquainted with herbs throughout these years, my knowledge is broad not deep. Incidental and whimsical, not learned. I read about and experience herbs. Then I forget the details.
So when person after person said, "Do you know LIsa Rose Starner? ", I looked forward to actually speaking to her face to face. We've been in the same room doing downward dog at From The Heart Yoga studio, but had never "really" met. Lisa, owner of the wonderful web site Burdock & Rose, has shaped plants and their energetic and medicinal uses into her life's work. And passion. She is an urban farmer. As a city girl, I understand that term well, but "forager" and "wildcrafter" were the stuff of 18th Centruy novels, not modern chicks up town.
The Elder & Sage Herb RackThankfully, my mind was unlocked. Along wtih a few other interested herb-o-phites, I met Lisa, sans Facebook, and I got to hear some wisdom from one of today's modern wildcrafters. We met at a fairly new little herb shop called Elder & Sage where you can find hyper-local, organically grown herbs.
Here is a synopsis of my experience, and a list of herbs from Lisa to help with adrenal stress.
Respect Your Adrenals
Burdock in BloomLisa began her talk with a personal story of 70 hour work weeks, and a type-A driven, self-imposed gun to her own head. I think many of us can relate to this. A healing crisis brought her to her knees, and her herbal life began. She offered a very important piece of introductory wisdom (I'm paraphrasing):
Herbs can help us arrive at a healing solution, and will support us as we heal. There is no subsitute for fundamentals like sleep, exercise and finding joy in life. An herb cannot correct any never-ending abuse of our emotional and physical limits. Herbsdo, however, serve to help us make changes, and support us when our bodies get out of balance and when life throws a nasty curve or three.
The lesson here is to use herbs to help calm the mind and get a good night's snooze, but face the internal or external circumstances that are keeping you up at night. It could be a simple as turning off the Twitter Feed at 6pm or being with family and friends. Or it could be something deeper (physically, medically, or emotionally) that needs professional intervention.
A Note on Food Allergies & Anxiety
Lisa didn't get to this in her talk, but I should mention that a key symptom in many food allergic reactions can be anxiety. Heart racing, can't sleep, don't-know-why-I'm-nervous-all-the-time-because-this-isn't-me-at-all anxiety. This symptom can range from the subtle to a crazy, out-of-the-blue personality change. So make sure to look into this possibility if anxiety is something that has entered your life -- especially if you can't find another cause.
Modern Day Bears
Lisa gave a great example of what stress does to your bod. If a bear is chasing you in the forest, your body puts all energy into helping you get away from that bear. Your digestion shuts down. Fuel is redirected to your muscles, heart and lungs so you can run. Your adrenal glands 'n such start pumping out stress hormones to inspire super human strength. If all of this happens to quickly, we freeze and can do nothing. This is the classic fight or flight response. However, our "modern day bears" are not usually physical predators from which we can run or hit on the head to solve the problem. When modern day bears threaten, we must keep "control" to remain socially adept. Not so good to punch out your boss after he/she bad mouths you at a meeting. Probably wouldn't help you to "de-friend" or flee willy nilly from healthy relationships because of politics, a difference of opinion, or whatever stresses you out... (you have my permission to defriend and run from truly scary, or abusive peops, though. Or maybe start the search to find another boss).
Fight or flight is meant to be temporary. If we remain in that fight or flight response indefinately, it takes a great toll on our adrenal glands, our bodies, and our minds. Ilness comes more quickly. Researchers say that in this state, everyone is seen as a threat to our very survival. Sometimes even ourselves. The slightest disagreement causes harsh or even violent responses. We are easily irritated because we look for danger in every comment, action and overature. Kinda tough to have a positive outlook on life or see the good, honest intentions of your spouse, friend, or colleague when the threat of bears keeps preparing us for the "worst". Right?
Adrenal Supporting Herbs - Advice from Lisa Rose Starner
Burdock Root - freshly dug from the groundIf your adrenals are in need of some love, what herbs are best? I found it fascinating that Lisa discussed their physical, medicinal, and energetic qualites. I asked her to list her favorites by condition.
Here's my fave short list of herbs that I mentioned on Wednesday (and a few I didn't even get to) that I use and love to have on hand to manage stress in our lives. I use mainly herbs that grow in my immediate area and only a few non-local plants. I try to choose plants, too, that are not on an endangered list and if I don't harvest them myself, I procure them from reputable sources. _Lisa Rose Starner
NERVINE TONICS: Herbs that can actually restore tone to the central nervous system used over time include Milky Oats (Avena Sativa), Nettle, Passionflower, Skullcap.
AROMATICS: Rose, Geranium, Mints, Lavender, Lemon Balm, Bee Balm, Oregano, Basil -- all these herbs have aromatic oils that can be uplifting and can provide clarity in times of stress. They can be sought out as teas to sip (the ritual of making tea in and of itself is calming) or as essential oils to vaporize in a room (or cupped in your hand) or added into a carrier oil for massage (remember those foot baths!).
RELAXANTS & CALMATIVES for anxiety, restlessness: Think Chamomile (also aromatic), Lemon Balm, Raspberry leaf, Spearmint, Catnip, Rose, Blue Vervain, Passionflower, Skullcap, St. John's Wort. All can be used as tea, or tincture, and some can be used extracted into oils for massage... Experiment a bit! Circular thinking -- Passionflower, Wood Betony, Blue Vervain.
SEDATIVES: Hops, Kava Kava (gives me the giggles), Valerian (feels like a heavy Xray blanket like they use at the dentist, but can sure calm spasm, quell anxiety and induce sleep).
BITTERS & DIGESTION: Bitters are a MUST for helping stagnant digestion that is symptomatic of excess stress. BItters ~should~ be had as food and a main staple in our diets (think dandelion leaf, Romaine lettuce, fennel, Chamomile) but they can also be integrated into our diets as classic digestifs (such as commercial Campari or Angostura) or tinctured bitters (I hand make my own bitters with a variety of herbs such as Orange Peel, Cinnamon, Aspen Bark, Fennel, etc). If there extreme digestive deficiency and there is ulcer, etc., more must be done with diet and herbs that can support the mucosa to heal should be introduced (marshmallow, slippery elm, etc).
NettleNOURISH: I've attached the recipe for the nourishing infusion of Nettle, Red Clover & Oatstraw (all good for nourishing adrenals for general wellness and in times of stress) and how to use other nourishing foods like Burdock, Astragalus and mushrooms to also help strengthen adrenals and core immunity. Things to avoid or reduce consumption -- alcohol, coffee. Both can seriously disrupt sleep patterns and can exacerbate adrenal fatigue.
AND MOVE!!!!: Remember that a key factor to managing stress isn't just to nourish the body, but the body also needs to MOVE to manage cortisol levels that spike when under stress. Excercise need not mean a gym membership -- it can mean gentle walking, stretching, dancing -- anything just to keep the body lithe and circulation flowing.
BE STRONG, YOU ARE SUPPORTED: Herbs are our allies to help us move toward a life of making choices that serve us to lead brighter lives. The herbs ~cannot~ be a substitute for making those choices. That is our responsibility and we all have the power to do what needs to be done -- they are here to support that.
Also remember that everyone's path (and constitutions) are different, so herbs that work for one may not be suited for another. If you would like to talk more about your personal questions, I am available to help discuss what might be right for you and your life in this moment. _Lisa Rose Starner
Adrenal & Immune-Building Recipes
My thanks to Lisa for this great information. Here are a few immune building recipes to try. The first two are from Lisa, and are vegan:
I asked Lisa Rose Starner of Burdock & Rose to divulge this heavenly, vegan recipe after she served it at her 2011 talk on herbs and adrenal health. To find out more about the medicinal properties of the herbs used in this recipe, visit this summary of her mini-seminar. If you are in Grand Rapids, you can find many of the herbs at Elder & Sage.
1 cup dry mushroom of choice -- Chaga, Reishi, Maitake or 1 TBSP powered mushroom (MushroomHarvest online offers great mushroom blends)
Simmer herbal mixture and mushrooms SLOWLY in 6 qts of water for 20 minutes. Again, simmer, no boil.
Strained Herbal Broth
Let sit overnite (on the counter or in the refrigerator) for 12 hours. Long cooking/extraction time is needed to extract minerals. Let the broth come to room temperature, then strain & store in Ball Jars or containers and refrigerate if you aren't making soup right away. Freezes well. Can also be sipped at room temperature as a nourishing infusion.
*Many folks allergic to gluten are also allergic to oats (see this post explaining this). If you are not allergic to oats, be sure to source gluten-free oat straw.
Nourishing Burdock Stew (Vegan, GF if made w/o Oatstraw)
Domesticated Burdock with Carrot, Shallot, Garlic to go into soup with stewed Tomatoes & mushroom power
Nourishing Broth as prepared above
1 cup brown rice -- cooked, optional
1 cup adzuki bean -- cooked, optional
1 onion (chopped)
6 cloves garlic (minced)
3 reg sized Burdock root (sliced or diced)
3 carrots (chopped)
Salt, pepper to taste, or even minced Parsley, Thyme, Sage or Rosemary.
Sautee onion and garlic, sweat the Burdock & Carrots until the carrots are soft enough to pierce with a fork, then stir in cooked rice & beans (optional).
Cover with prepared herbal broth. Simmer again for 20 minutes to meld flavors.
Eat and savor this nourishing, nutrient dense soup.
***To prepare soup with the added immunity builder of bone broth (highly recommended for persons with significantly compromised immunity and also as general immunity builder during winter months)
Immune-Building Bone Broth (non-Vegan, GF, DF)
Maitake mushroom wild from Michigan forests. Decoct herbal mixture and mushrooms as directed. In separate pot, sear soup bones (beef or chicken from healthy animals) in the pot to brown, along with the onion.
Pour the prepared broth (herbs and all) over the searing bones. Bring pot to simmer. Add 2 TBSP of vinegar then do a slow extraction of 12 hours or so, by simmering the broth and bones on low heat. Add some water as needed as the broth reduces down. THEN strain. This will be your bone broth.
Finish recipe by sautéing your vegetables, adding in rice, beans. Simmer for additional 20 minutes for flavors to meld, serve.
Tuesday, December 20, 2011 at 11:34PM 
Welcoming Melanie Potock of My Munchbug with Part Three in her series on gifts for parents to help children eat (and play) more adventurously. There are great ideas for any kid, and also for kids who have food allergies, autism, or other special needs.
Melanie is speech language pathologist who specializes in feeding. Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”. At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning. Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”
