Healthy and Delicious (Everyday) Celebrations

Photo: Grateful thanks to Element5 Digital on Unsplash.

by Connie Hernandez, ND

Many of us are working with health conditions that require the sacrifice of treats we’ve loved in the past, and the consumption of more than a few botanical and nutritional supplements.

But as the Bible says, “Be of good cheer.” It’s possible to swap out some common supplements for nourishing drinks and treats, and also to prepare festive yet health-promoting foods.

Turmeric is one of our most potent anti-inflammatory and anti-carcinogenic supplements.  We have powerful pills, but you may want to sip hot Golden Milk instead (an alternative to hot cocoa), or try Curcum-evail chewables as an alternative to fudge.

Check YouTube here for Golden Milk instructions. Organic Hawaii turmeric packages with instructions for making golden milk are also available in our office boutique.

Green tea is another of our anti-inflammatory and anti- carcinogenic recommendations. While many are taking supplements of EGCG, macha contains a hefty dose of this active constituent of green tea. I often suggest to my cancer patients that they add meaning to their intake of macha by ritually whisking in the Japanese tea ceremony way. It has been remarked that the stillness that the ritual brings can help heal the world.

Some of you know and love our bioflavanoid Fruit Anthocyanins syrup. A tablespoon a day of this organic mixed berry extract supports your vasculature and enhances immune function. Try adding it to sparkling water with a slice of lime for a healthy holiday drink, or mix with yogurt for a holiday dessert.

Dr. Connie Hernandez, ND

Vitamin C dances with bioflavonoids, supports the adrenal glands, and enhances immunity. Strawberries and oranges and kiwi are great sources of C and other nutrients. Increasing the variety and quantity of fruits and vegetables you consume will make a real difference in how you feel.

Changing up your vegetable recipes can also enhance the festivities. Dr. Marcel and I make a salad of very finely chopped cabbage with cilantro and a little sweet onion. For holidays, we add dried cranberries for color. For our shredded carrot or beet salads, we add parsley and pistachio nuts. Both salads are dressed with olive oil, a dash of salt, and either lemon or lime.

As a variation from your usual routine, you may want to experiment with culinary herbs, herbal teas and diffusions. Cinnamon supports blood sugar balance. Spearmint tea promotes memory. Licorice tea supports the adrenals and is anti-viral. Lemon ginger tea is a standby for colds that crop up during the season. Rosemary has a strong antioxidant component, promotes mood,  and is festive when diffused, as are so many herbs and essential oils.

Steaming or diffusing essential oils is a powerful way to support your health and change both your own mood and the general atmosphere.

Craving chocolate? You can forego sugar-laden chocolate candies and substitute healthier chocolate with a high percentage of cacao and low sugar. Check out the Lily’s line of stevia-sweetened chocolates. Or make your own. Basic ingredients are cacao powder, coconut oil, and sweetener of your choice. Or add cacao powder and your choice of sweetener to nut butters for healthy nut balls. Roll in powdered macha or powdered coconut or toasted sesame seeds.

And then there’s Dr. Marcel’s scrumptious pumpkin pie….see recipe below this article.

And one more thing. Keep in mind that, in addition to counting your blessings, when you bless anything that you consume, you fill it with vital force and fundamentally change it for the better. So take a few moments to offer gratitude and bless whatever you take into your body.

And have a healthy 2021! ~ Dr. Connie


Dr. Marcel’s Famous Pumpkin (Kabocha) Pie

(Dairy and Gluten-Free)

1 medium-size Japanese green-skinned pumpkin (kabocha)

2 eggs

1 can coconut milk

1/2 cup melted coconut oil

2 tablespoons brown sugar

1 teaspoon vanilla

1/2 cup unsweetened shredded coconut (optional)

2 non-wheat pie crusts, par-baked

  • Cut pumpkin into chunks. Boil until you can effortlessly stick a fork through the chunks. Remove from heat and drain.
  • Let chunks cool and scoop out skin with a tablespoon.
  • Combine all ingredients in a mixing bowl. Mix and mash until smooth and lump-free.
  • Divide mixture into the pie shells.

Bake at 375 degrees for one hour, or until top is golden.