Food Is Your Best Medicine
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The key in finding Health through Nutrition is identifying the food related factors which cause the illness in the first place. Different people have different dietary needs. What is right for one person is often not right for the other. It is crucial to identify which tissues, glands, or organs are imbalanced and related with the patients’ symptoms and complaints. There is no “one size fits all” diet or “magic pill” that will cure everyone. Our mission is to help our patients reconnect with food to optimize their health, growth and development.
CANCER & NUTRITION Eating well is essential for good health and for preventing an array of diseases and conditions, including cancer. Food has tremendous healing properties, therefore it is important to understand which foods prevent cancer, disrupts its growth, and stops it from spreading to the rest of the body. It is much simpler to maintain good health than to restore it. Learn how to do so through diet and lifestyle, and reverse precursors to disease such as inflammation and insulin resistance. We combine Functional Medicine to assess your disease risk, with “food as medicine” to create an individualized nutrition plan just for you. |
Dr. June's Cannabis Recipes
Sunday Brunch Gluten Free- Cannabis Waffles
serves 6 to 8 (Perfect for patients with Gluten Sensitivity. Cannabis helps heal the gut (decreasing inflammation) • 1 1⁄3cups King Arthur Gluten Free flour • 4 teaspoons baking powder • 1⁄2 teaspoon salt • 2 tablespoons sugar • 2 eggs, separated • 1⁄2 cup canna-butter, melted (recipe below) • 1 3⁄4 cups organic milk In a large mixing bowl, whisk together all dry ingredients. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. Grass Fed Organic Canna- Butter
Ingredients: • 1 lb unsalted butter • 1 cup water • 1 ounce of ground cannabis flower On the Stove Top: 1 Add one cup of water and 1 lb of grass fed organic butter into a stock pot or sauce pan; let the butter melt and begin to simmer on low. Adding water helps to regulate the temperature and prevents the butter from scorching. 2 As butter begins to melt, add in your ground cannabis product. 3 Maintain low heat and let the mixture simmer for 2-3 hours, stirring occasionally. Make sure the mixture never comes to a full boil. Watch carefully so butter doesn’t burn, take your time. 1 After simmering for 2-3 hours, pour the hot mixture into a glass container, using a cheese cloth or fine mesh strainer to strain out all plant product from the butter mixture. Squeeze or press the plant material to get as much liquid off of the plant product as possible. Discard leftover plant material. 2 Cover and refrigerate remaining liquid overnight or until the butter is fully hardened. Once hardened, the butter will separate from the water, allowing you to lift the now infused canna-butter from the water to use in your recipes. Discard remaining water after removing the hardened canna-butter. 3 Let the canna-butter sit at room temperature to soften for use. (Do not use a microwave to soften the butter, it will ruin the taste and texture) |
Cannabis Cioppino with PEI Mussels
Serves 8 to 10 Ingredients for the Broth: 2 tablespoons olive oil 1 medium onion, finely chopped 1/8 ounce cannabis 4 garlic cloves, chopped 1 teaspoon fresh finely chopped basil 1 teaspoon fresh finely chopped oregano 1 cup dry white wine 1 28-ounce can whole peeled tomatoes 2 8-ounce bottles clam juice 4 sprigs flat-leaf parsley 2 bay leaves Kosher salt and freshly ground black pepper, to taste Ingredients for the Stew: 2 tablespoons olive oil 1 medium shallot, finely chopped 2 cloves garlic, thinly sliced 2 pounds PEI mussels, ¼ cup dry white wine Kosher salt and freshly ground black pepper, to taste Flat-leaf parsley leaves Prepare Broth: Preheat oven to 240 degrees F. Place cannabis, place in a single layer on baking sheet and place in middle of preheated oven. Heat for 30 minutes. Remove from oven and let cool completely, then break apart with your fingers into a fine grind. Set aside. To make the broth, heat oil in large heavy pot over medium-low heat. Add onion and cook, stirring occasionally, until soft, about 8 to 10 minutes. Add garlic, basil, oregano. Stir until fragrant, about 3 minutes. Remove pot from heat and add wine. Return to heat, bring to boil and cook until wine is reduced by half, about 4 minutes. Add tomatoes with juices. Cook, stirring occasionally, until thick, 15 to 20 minutes. Add clam juice, parsley, bay leaves and 8 cups water. Bring to a boil, reduce heat and simmer until flavors combine, 10 to 15 minutes. Discard parsley sprigs and bay leaves. Prepare Stew: Heat oil in large heavy pot over medium heat. Add shallot and stir until softened. Add garlic, stir until fragrant, about 1 minute. Remove from heat. Add mussels and wine. Set over medium-high heat, cover and cook, stirring occasionally, until shells open, about 5 minutes. Discard any that don’t open (these are not fresh). Add broth and bring to a simmer. Stir in 1/2 cup canna-butter (recipe above) and season with salt and pepper. Serve in bowls garnished with parsley leaves and slices of toasted baguette. |