Recommendations in Durham NH

Arbonne International
We are regularly asked about safe and healthy makeup. That has been a conundrum for us until we discovered Arbonne makeup products. I have found that their cosmetic line is safe and works (no sliding off your face after 2 hours).

Baking Beauties
This is another favorite website for gluten-free resources and recipes.

Integrated Massage of Dover
We highly recommend massage as part of a healthy lifestyle. Our personal favorite is Lyndi Sargent at Integrated Massage of Dover.

Seacoast Midwifery
If home birth is in your future, Cilia Bannenberg of Seacoast Midwifery in Barrington is an outstanding midwife. She has attended our children's births and we are forever grateful for her exceptional skill and patience.

Your Body's Many Cries for Water: You're Not Sick; You're Thirsty: Don't Treat Thirst with Medications - F. Batmanghelidj, MD

Gentle Birth Choices- Barbara Harper, RN I found this to be an invaluable resource while pregnant.

The Biology of Belief: Unleashing the Power of Consciousness, Matter & Miracles - Bruce H. Lipton, Ph.D

We would like to share our favorite products with you. We are frequently asked what we use personally for our health care products, baking needs or household cleaners, and similar products. This list is a compilation of our favorites we wouldn't be without as well as many suggestions from patients in our practice that we've tried and enjoyed.

Kiss My Face Sunscreen - We love this sunscreen for our family! Very natural, even though its SPF 15 keeps the kids burn-free all day at the beach. Just needs to be rubbed in quickly.

Coconut Oil - (organic, cold-pressed) We use this for cooking, baking, (greasing the pan), in place of butter, as a moisturizer after a shower, and EXTREMELY healing after a sunburn, (you'll swear by it after you try it), as product or deep-treatment for hair, keeps the frizzies away. We put it on cuts, bug bites, abrasions, blemishes, and just about anything. Many healing properties. You'll love it!

Agave Nectar - (organic, raw) We use this as a sweetener for baking and cooking, on our cereal, stirred into yogurt occasionally. It is naturally low on the glycemic index which makes it one of the best natural sweeteners to use. This can be found at most grocery stores, or local health food stores and also can be purchased with our Buyers Club.

Namaste Pizza Crust Mix - (Gluten Free) One package made 3 14" crusts and we loved it. It only makes thin crust though, so if deep dish is your thing, you'll have to keep looking. This can be purchased at various markets or through our Buyers Club. They also have many other GF mixes, pancakes, brownies, cakes, etc.

Tate's Natural Miracle Conditioner - This product is organic and hypo-allergenic and made in Willoughby, Ohio. This has no dyes, oils, parabens, gluten, pesticides, phosphates, sulfates, glycols, or glycerine, and no animal testing. This product has over 80 uses. A few of my favorite uses are as a makeup remover, (it works fabulously!) hair product (wonderful for leave-in conditioner and smoothing down frizzies after blowdrying) awesome skin lotion for the kids. www.ourtatefamily.com has a large list of uses as well as many other organic bath & body products. Support a healthy and American-made product.

Homemade Mayonnaise
Instructions:

• Beat the egg yolk, whole egg, and seasoning in a small bowl and pour into a food processor.
• Turn the processor on and slowly drizzle ½ cup of oil into the egg yolk mixture.
• Let this beat for a while and then slowly add in 1 to 2 tbsp. of apple cider vinegar (a minimum of 1 tbsp. is required). Let this run for a minute or so (it should start to thicken up)
  Slowly add the rest of the olive oil and whip until it thickens up.

Store for up to 3 months tightly covered in the fridge.

Kale Salad
Instructions:

• In a large bowl, whisk together, oil, lemon/vinegar, chili powder, salt, and agave.
• Add kale and cucumbers. Toss to coat and serve chilled.
• Diced mangos could also be added for additional flavor.

Cooked pasta could be added to this as a pasta salad variation. I like it both ways.

Kale Chips
Instructions:

• Preheat oven to 375 degrees F.
• Tear the kale leaves off the thick stems and into bite-sized pieces. Discard stems.
• Wash leaves in an OXO salad spinner, or just wash and pat dry.
• When kale is dry, put it in a bowl and add olive oil and mix completely until kale is covered in oil. Lay kale on a baking sheet. Using parchment paper will keep them from sticking as they bake.
• Sprinkle with salt and other seasonings if desired, parmesan cheese, etc. I only use salt but know others like extra seasons.
• Bake for about 15 minutes until edges are brown and kale is crispy when moved in on the baking sheet. The more of a single layer you are able to make, the more quickly and evenly the kale will bake.

A great alternative to traditional 'game day' food. Tastes very similar to potato chips.  Serve warm.

Hummus
Instructions:

• Drain the chickpeas and set the liquid aside.
• Combine the remaining ingredients in a food processor or blender. Add 1/4 c. chickpea liquid. Blend for 3-5 minutes on low or until thoroughly mixed and smooth.

Hummus can be stored in the fridge for up to a week or in the freezer for 1 month.

Perfect Gluten-free Tabouli
Instructions:

• Add chopped tomato and cucumber to quinoa and toss to mix.
• Combine oil, lemon juice, allspice, salt, pepper, green onion, mint, and parsley, and mix well.
• Add to quinoa-vegetable mixture and combine thoroughly.
  Serve chilled.

We use this in place of pasta salad, rice, or potatoes.

Beet Stir Fry
Instructions:

• Heat oil in a large fry pan or wok over medium heat.
• Add garlic, salt, and pepper and saute until browned. Then add beets, and cook over medium heat, stirring occasionally until they begin to soften, then add broccoli, stirring occasionally.
• Approximately 5 minutes after adding broccoli, add snow peas and continue to cook until the peas and broccoli are soft yet still firm. No overcooked vegetables allowed.
• Serve over quinoa. Also, consider lentils or brown rice & beans in place of quinoa.

May also serve with chicken breast, salad, and pasta. Use your imagination.  My children actually love this dish.

Sweet Bean Burritos
Instructions:

• In a skillet heat oil over med/hi heat and cook onions and garlic until soft.
• Add beans, stir in mashed sweet potato, add cumin, and mix well.
• Heat the tortilla and add the bean mixture inside. Add cilantro and cheese and roll up a burrito.  Serve with salad.

Be sure to cook sweet potato ahead of actual prep time.
*Per serving:
23g protein
567 calories
94g carbohydrate
14g fiber

Thanksgiving Squash
Instructions:

• Steam squash until fork tender.
• Put in a mixing bowl and mix on low with an electric mixer.
• Add butter, salt, and garlic until smooth. Some prefer their squash slightly lumpy, which is just as good.  Serve immediately.

Goat Cheese & Arugula w/ Penne
Instructions:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook according to directions for al dente, drain.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, salt, and pepper.
• Toss pasta w/ goat cheese mixture.  Serves 6.

*Note- does not go well as leftovers, the lettuces wilt. I mistakenly used feta instead of goat cheese. I also used mixed-field greens that I had on hand. I used quinoa pasta instead of wheat and it was fabulous. We had that with steak tips and it was a satisfying and deliciously healthy dinner. I'm sure it would be just as great without all the substitutions, but it's easy and healthy. That is pretty much my only goal these days 🙂

Lemon Pepper Green Beans
Instructions:

• Place green beans in a steamer over 1" of boiling water. Cover and cook for 10 min. or until tender but still firm
• Melt butter/ coconut oil in a skillet over medium heat. Saute almonds until lightly browned and season with lemon pepper. Stir in green beans and toss to coat.  Serves: 6

Absolutely fabulous side dish. It debuted on Valentine's Day at our house and it will continue to be a fav in the future.

Perfect Quinoa Tabouli
Instructions:

• Add chopped vegetables with quinoa and toss to mix. Combine oil, lemon juice, salt, pepper, and allspice, and mix well. Chill well and enjoy. Or substitute olive oil with chickpea juice tabouli in conjunction with hummus.