Fall in Love with Fall: Protein Bars, Good Bacteria and How to Make Ginger Tea

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For many of us, September was the start of new schools, new routines and perhaps also new ways to pull it all together. This is a big month of change as we adjust to changing schedules and changing temperatures. It’s also a great time to recharge and reenergize your mind and body, perhaps through a cleanse or change in diet.

Have a Happy and Healthy Season!
Dr. Ashely Gordon

Protein Bars (Makes 16 Bars)

These protein bars are packed with protein without the sugar, making it a perfect snack for parents and kids on the go. Plus, store them in an airtight container and they will last for weeks (if they last that long!).

Ingredients:

1 cup cashews, raw and unsalted
1 cup almonds, raw and unsalted
1/2 cup dried cranberries or chocolate chips
2 1/4 cup dates (about 20)
3/4 cup rolled oats
1 tablespoon vanilla
1 tablespoon honey or agave

Method:

1. Preheat oven to 170 degrees (or put your oven on it’s lowest setting and adjust the cooking time).
2. Place the nuts in a bowl and cover with COOL water and soak for 1 hour.
3. Cover the dates with HOT water and soak for 30 minutes. After soaking, drain off the water and pit the dates.
4. Place the oats in a food processor and grind to a powder. Place in a separate large bowl.
5. Drain the water off the nuts, place on a towel to remove excess water. Place the nuts in a food processor with the dried cranberries (chocolate chips) and pulse until nuts are in small pieces (the nuts will be uneven pieces which is fine). Just make sure they are all chopped.
6. Place the nuts in the bowl with the oats.
7. Place the dates, vanilla and honey (agave) in food processor and pulse until it makes a puree.
8. Place the date mixture with the oat mixture and thoroughly combine all the ingredients (mixture will be thick and sticky).
9. Place the date nut mixture on a silpat on a cookie sheet. Spread out using a spatula or even your hands.
10. Shape into a long rectangle about 1/2 inch thick and measuring about 10X13 inches. Make sure the rectangle is flat and even.
11. Bake for 4.5-5 hours or until the log is firm, but not hard (If the lowest setting on your oven is 200 degrees, cook for 4 hours). Cool, cut into bars and wrap individually.

Health Benefits:
Nuts are packed with protein, vitamins, minerals and Omega-3 fatty acids to help lower cholesterol. Dates are rich in iron and loaded in fibre - not to mention sweet and delicious. They also promote bowel regulation.

Recipe via Weelicious.com

Did you know? Roughly 1000 trillion bacteria can live in our bodies - if we let them. There are hundreds of different species of bacteria which can be separated into probiotics and antibiotics. Learn more here about the difference between these good and bad bacteria.

This month's Healthy Living feature in The Squamish Chief was all about preparing the entire family for the first day of school. Read the full article here.

Have something you'd like to read about? Let us know!

5 Reasons to Start Drinking Ginger Tea (Plus Learn How to Make it Yourself)

Drinking Ginger Tea:
- Helps prevent nausea associated with motion sickness.

- Aids digestion and helps reduce the post-meal bloat.

- Helps improve swollen and sore muscles and joints including pre-menstrual cramps.

- Helps lower stress and improve blood circulation.

- Boosts your immune system - plus it can help clear up a stuffy nose.

Here’s how to make it:

Serves: 1-2

1 Tbsp. fresh grated ginger
2 cups filtered water
1 Tbsp. raw honey or pure maple syrup
½ lemon, juiced

Method:

Peel the ginger root with a peeler or with the back of a spoon. Grate the ginger with a grater/zester. If you slice it, slice it thin and use more. Infuse the ginger; if you add cinnamon, mint, chamomile or cayenne, add it here.

If you are using a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes. If you are using a teapot, add ginger in the teapot and pour boiling water in it. Let it steep for about 10 minutes.

If you are using a saucepan, strain the water to remove the ginger.

Add fresh lemon juice and natural sweetener if you like. Stir and enjoy!

Dr. Ashely Gordon
Naturopathic Physician

Dr. Jennifer Moss
Naturopathic Physician, Registered Massage Therapist

Natalie Scopaz
Homeopathic Practitioner

Andrea Lamont
Registered Traditional Chinese Medicine Practitioner

Beth Ebers
Registered Midwife

Leslie Gunning
Registered Midwife

Lydia Szymanski
Registered Midwife

Kirstin French
Vega Technician

Barb Fredericks
Office Administrator

The clinic is open from Monday to Saturday to book an appointment or pick up supplement refills.

Clinic Hours:
Monday: 9:00am - 3:00pm
Tuesday: 9:00am - 6:00pm
Wednesday: 9:00am - 5:00pm
Thursday: 9:00am - 7:00pm
Friday: 9:00 am - 7:00pm
Saturday: 9:00am - 5:00pm

Dr. Ashely Gordon's Hours:
Wednesday: 9:00am - 5:00pm

Thursday: 9:o0am- 3:00pm
Friday: 9:00am - 5:00pm
Saturday: 9:00am - 5:00pm

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