Great tips on Healthy Skin, keeping your Lungs Clear and a few quick recipes on Refreshing ways to Stay Hydrated.

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Dr. Emina Jasarevic | Naturopathic Doctor | Kelowna BC

Summer 2015 Newsletter

Welcome to our First Quarterly Newsletter!

Important Announcements:  Dr. Emina's last day prior to maternity leave will be August 25th, 2015. Dr. Emina will be returning to practice in January of 2016.

For the interim, we are still accepting new patients and would like to welcome Dr. Emily Pratt, ND who will be available for all new paitent intakes and follow up care during the fall of 2015.

Trouble Breathing in Kelowna from BC Wildfires? Try In-Office Nebulized Glutathione with your Naturopathic Doctor

Smoke from BC wildfires has blanketed the Okanagan in the last several days. Many people are suffering from eye and respiratory tract irritation to more serious disorders, including reduced lung function, bronchitis, and exacerbation of asthma. Wildfire smoke is composed primarily of carbon dioxide, water vapour, carbon monoxide, particulate matter, hydrocarbons, nitrogen oxides, benzene, formaldehyde and several thousand other compounds.

It is clear that particulate matter from smoke are the primary respiratory irritants, and exposures to high concentrations of particulate matter can cause persistent cough, phlegm, wheezing and difficulty breathing.

In Naturopathic Medicine, Nebulized Glutathione is used to treat patients suffering from smoke exposure in addition to a number of upper and lower respiratory conditions, including:

  • Asthma            
  • Chronic Rhinitis
  • COPD 
  • Emphysema
  • Cystic Fibrosis
  • Idiopathic pulmonary fibrosis

What is Glutathione and how is it used?

It’s a naturally occurring compound formed by a string of three amino acids (glutamine cysteine, and glycine) made by every single cell in our bodies. Glutathione is considered the most potent anti-oxidant our body produces. 

To read more, please visit our blog

Parched from the summer heat? Refresh your hydration and add a twist to your water!

Lavender Lemon Water – Thinly slice one organic lemon and place into 2L+ pitcher. Take 2 fresh or dried sprigs of lavender and steep for 10 minutes in 1 cup of hot water. Add springs and water to the pitcher and fill pitcher up with filtered water. Chill in the fridge and enjoy once cold. (If you don’t have any sprigs of Lavender, you can add 1-2 drops of lavender essential oil to a 2L+ pitcher as an alternative).

Rosemary Lime Water - Thinly slice one organic lime and place into 2L+ pitcher. Take 2 fresh or dried sprigs of rosemary and steep for 10 minutes in 1 cup of hot water. Add springs and water to the pitcher and fill pitcher up with filtered water. Chill in the fridge and enjoy once cold.

For a little more work and creative flavour try this tasty drink:

Mint, Melon & Nettle Refresher - Honeydew melon, boiled to extract its sweetness, makes this tea easy on the palette. Members of the mint family fight bloating and indigestion, and stinging nettle is a wonderful blood and liver cleanser full of vitamin A and calcium. 

Ingredients:

  • 1/4 cup fresh mint leaves, tightly packed, plus extra for ice cubes
  • 1/4 cup stinging nettle leaves, loosely packed (be sure to handle uncooked nettles with gloves)
  • 1 heaping cup (250 mL) honeydew melon, peeled and cubed
  • Stevia (optional)

Place mint and nettle in jug or jar that holds at least 4 cups (1 L). In covered medium pot, bring 4 1/2 cups water and melon to boil over high heat. Reduce heat to low-medium and simmer covered for 5 minutes. Turn off heat and allow to sit for 2 minutes.

Pour up to 4 cups liquid and melon pieces over mint and nettle leaves; reserve leftover melon water. Steep tea for 10 minutes.

Strain out solids and return tea to jar. Chill in refrigerator for 3 to 8 hours.

While tea is chilling, prepare ice cubes by pouring leftover melon water into ice cube trays, adding mint leaves, and freezing.

Serve chilled tea over ice and sweeten to taste with stevia if desired.

- This recipe was recently published in the ALIVE MAGAZINE. See more at: http://www.alive.com/food/herbal-iced-teas/

Summer Sun & Natural Skin Protection – from the inside out!

Summer 2015 has proven to be a HOT, HOT summer so far!! So I'm going to revert to a previous blog, because skin protection is just as important today as it was yesterday. Many of us look forward to the sunshine and sun tanning, but easily forget to protect our skin. The same rays that tan us also age our skin, causing wrinkles, fine lines, age spots and put us at an increased risk for skin cancer. When we burn, we damage our skin. Our skin cells (melanocytes) produce melanin to protect our cells from sun damage. This is what a tan is, the melanin is the tan. So the less melanocytes you have (the more fair your skin is), the higher your risk of sun damage, and therefore skin aging and skin cancer. The good news is that there are ways to reverse this premature aging and reduce your risk of sun damage and skin cancer. Here are some simple, scientifically proven, natural ways to do this: high dose antioxidants! Top 5 Antioxidants to add daily: include Vitamin E, Vitamin C, Resveratrol, Green Tea and Vitamin B3.

Read more at: http://dremina.com/resources/blog/summer-sun-natural-skin-protection-from-the-inside-out#sthash.r9UddmTs.dpuf

Butter-Basted Halibut with Capers

This was last nights dinner and it was delicious!

Butter-Basted Halibut with Capers

Ingredients:

  • 2 14–16-ounce bone-in (or not!) halibut steaks (1"–1 1/4" thick)
  • Kosher salt, coarsely ground pepper
  • 2 tablespoons vegetable oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 4 sprigs thyme
  • 2 garlic cloves, peeled, crushed
  • 3 tablespoons drained capers

Preparation:

Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6–8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.

Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.

Divide halibut among plates and spoon butter sauce over.

Also Try it With: Arctic char or salmon steaks. I like to serve this delicious fish with steamed rainbow chard with herbamare, steamed carrots and seasoned wild rice.

In Closing,

Thank you for taking your time to read this newsletter. We welcome your comments, feedback, favorite recipes and personal stories. Please feel free to forward this email to your friends, family and colleagues. 

To Your Health!

Copyright © 2015 Dr. Emina Jasarevic | Naturopathic Doctor | Kelowna BC, All rights reserved.
Our mailing address is:
1-1890 Ambrosi Road
Kelowna BC V1Y 4R9
T: 250.860.0405
F: 250.860.0450
E: info@dremina.com