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Q+A with The Doctors

Our team is excited to announce our “Q+A with The Doctors” 👩🏻‍⚕️👨🏼‍⚕️🌱

Each week we will ask which topics you’d like The Doctors to address in our next YouTube video. Start brainstorming your questions for our Naturopathic Physicians! 🧠

Comment below or email us your questions at: admin@anewleafnaturopathic.com

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Follow us on Instagram – @ANewLeafNaturopathic

Let’s get those questions flowing!

Baby Brouwer

We have a Baby Brouwer!

Congratulations to our Dr. Johanna Brouwer, Dan, and big sister, Eden, on the arrival of their newest family member, Rowan.

We are all so happy for you and your new bundle of joy.

He was a water baby weighing 8 lbs 13 oz.

Mom and baby are doing great at home.

Split Pea Rosemary Soup

Try this delicious Split Pea Soup with Rosemary for dinner tonight 😋🍜

Ingredients:
* 6 slices of bacon, cut into 1 inch pieces
* 1 small onion, chopped
* 1 leek, sliced thin
* 1 large carrot, chopped
* 2 cloves garlic, minced
* 4 cans chicken broth
* 1 ½ cups green split peas
* 2 bay leaves
* 1 tsp fresh rosemary, chopped

Place bacon in a large pot, cook over medium – until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft (about 8 mins) Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked (1 hour), stirring occasionally. Yum!

Turmeric Anti-Inflammatory Juice

This is one juice recipe to pull out when you are feeling a little under the weather! This refreshing combination will combat a weak immune system while helping to fight inflammation.

Healthy Pumpkin Pie Recipe!

With Halloween right around the corner, curb treat cravings with this delicious Healthy Pumpkin Pie recipe! Only 141 calories per serving (room for seconds anyone?) Yum!

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/4 cup rolled oats
  • 2 tbsp ground flax
  • 1/3 cup coconut sugar or brown sugar
  • Pinch of pure Stevia (or 2 tbsp extra brown sugar)
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp pure vanilla extract

Instructions:

Preheat oven to 400 F. Blend all ingredients together until smooth, then pour into a prepared pie crust (view recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!) Let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

Crust Recipe:

  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp salt
  • 1/3 cup sugar of choice
  • 1/2 cup vegetable oil
  • 2-4 tbsp water

Preheat oven to 200 F. In a large mixing bowl, combine all dry ingredients. Add oil and stir. Add water as needed until it just sticks together but is not gummy. Press evenly into a 10-inch pie pan. Put the crust in the oven and immediately increase the temperature to 350 F. (The crust will rise, just press the pie crust back down afterwards.) Bake 15 minutes. Let cool.

Calories per serving: 141

Recipe sourced from: https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/

Pumpkin Spice Trail Mix!

Adding pumpkin to just about anything screams “fall is here,” and trail mix is a great way to munch on the good-for-you squash. After you’ve whipped up this treat, divvy it into servings for a perfectly portable snack.

Ingredients:

  • 1/4 cup Sucanat or whole cane sugar
  • 2 tsp ground cinnamon
  • 2 tsp paprika
  • 1 tsp pumpkin pie spice
  • 1 cup unsalted whole almonds
  • 1 cup rolled oats
  • 1 cup unsalted pecan halves
  • 1 cup roasted salted pepitas (shelled pumpkin seeds)
  • 1 cup walnut halves
  • 1/4 cup pumpkin puree
  • 2 tbsp all-natural apple juice
  • 2/3 cup dried cranberries
  • 2/3 cup raisins

Directions:

Preheat oven to 250°. Mix Sucanat, cinnamon, paprika, and pumpkin pie spice in a small bowl. Set aside. Place almonds, oats, pecans, pepitas, and walnuts in large bowl. Mix together pumpkin puree and apple juice; pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well. Spread evenly on two baking pans. Bake 30 to 35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container. Delish!

Recipe via: https://www.fitnessmagazine.com/recipes/snacks/healthy/fall-snack-recipes/

Pumpkin Peanut Butter Dip

We approve of eating apples and celery alone, but combining them with this dip will give you a major vitamin-A boost. And let’s be real, if a snack is healthy and tastes like dessert, we’re going to eat it again (and again and again!)

Ingredients:

  • 1/2 cup pumpkin
  • 1/4 cup plain low-fat Greek yogurt
  • 1/4 cup peanut flour (or PB2)
  • 1/4 cup baking stevia
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice

Directions:

Place all ingredients in a small bowl. Stir until smooth and creamy. Keep refrigerated and serve chilled. Serve with apple slices or eat alone.

 

Recipe courtesy of: https://www.fitnessmagazine.com/recipes/snacks/healthy/fall-snack-recipes/