Doylestown Food Market Presents Food Education Series

eb_drlauraweis_0117Doylestown Community Programs, the non-profit branch of Doylestown Food Market, presents FED Talks, a series of talks about our food system and health, at the Doylestown Mennonite Church, 590 North Broad Street, in Doylestown.

Pet Nutrition will be offered from 7 to 9 p.m. on March 9. Dr. Laura Weis, owner of Doylestown Veterinary Hospital & Holistic Pet Care, will talk about the pet food industry, the importance of balanced nutrition and common myths, and will offer simple steps that can easily improve pets’ diets.

Autoimmune Disorders will be offered from 7 to 9 p.m. on April 20. Deborah Bernstein, of Holistic Healing Center, and Audrey Fleck, a registered and licensed dietitian-nutritionist, will discuss using holistic approaches for prevention and treatment of autoimmune diseases such as lupus, rheumatoid arthritis and inflammatory bowel disease.

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Fall Recipe Roundup

Three of Natural Awakenings’ resident nutritionists, Gina Forgione, Audrey Fleck and Ellen Sue Spicer-Jacobson, offer up these healthy, homey recipes to bring to your fall table.

Fall Bison Vegetable Stew

recipe_bisonstew
1 lb bison cubes
5-6 small Yukon Gold potatoes
6 carrots, chopped in coins
1 medium onion, diced
1, 28 oz can stewed tomatoes
¾ cup dried sprouted lentils
1 cup broth
1 Tbsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
Pepper, to taste

Combine ingredients in pressure cooker. Cook for 20 minutes.

If using slow cooker, brown meat first in 1 Tbsp extra virgin olive oil with onions. Add the rest of the ingredients and cook on medium heat for 5-6 hours.

Tips: To cut back on carbs, use less potatoes and skip the lentils. Bison is available at Backyard Bison, in Coopersburg.

Courtesy of Audrey Fleck, Functional Origins. FunctionalOrigins.com.

Curry-Flavored Halloween Soup

recipe_halloweensoup
4 cups water or vegetable stock
2-3 carrots
1 parsnip (substitute another carrot if not available)
1 sweet potato
1-2 tsp curry powder, to taste

Scrub and peel (if organic, you may skip this step for the carrots) carrots, sweet potato and parsnip.

Cut veggies into small chunks, especially the sweet potato, to cut down on cooking time. (Hint: Scrub and peel the sweet potato first and put it into the pot of water on a medium flame while assembling other items.)

Cook veggies until soft (20 minutes).

Cool slightly and add curry powder. Then use an immersion blender to puree the soup to a desired consistency.

Reheat to desired temperature and serve sprinkled with black sesame seeds or cooked wild rice for a Halloween black/orange effect.

Courtesy of Ellen Sue Spicer-Jacobson. Menupause.info.

Easy Paleo Pumpkin Butter

recipe_pumpkinbutter
1 ½ cups canned organic pumpkin puree
¼ cup virgin coconut oil, melted
½ cup pure maple syrup
2 Tbsp fresh lemon juice
3 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
1 ½ tsp sea salt

Place all of the ingredients in a food processor. Pulse a few times to combine. Spread over toasted sprouted whole grain bread, spread over our healthy pancakes or enjoy as a veggie dip.

Courtesy of Gina Forgione, In Balance Health Coaches. InBalanceHealthCoaches.com.

October 2016

Functional Origins with Audrey Fleck Preps Perkasie for Optimal Nutrition

NB_FunctionalOrigins-AudreyFleck_0516Functional Origins, a Perkasie-based practice providing customized integrative and functional nutrition services by principal dietitian-nutritionist Audrey Fleck, rolls out several new programs this spring. On May 10, new and prospective clients can receive Spectracell micronutrient testing at a discounted rate. May classes include a Liver Rinse  session on May 12 — an introductory regimen for those interested in learning the why and how of liver cleansing — and a month-long Function with Food Detox program for new and existing clients interested in a seasonally appropriate cleanse, which begins May 23.

Starting June 1, Fleck will present “B3 Metabolic Roadmap: A Beginner’s Small Group Nutrition” and “Exercise Program with Body by Brent”, a four-week introductory program blending functional nutrition with exercise. Two classes per week will be offered: one will focus on nutrition and will be held at Functional Origins, in Perkasie, and the other will focus on exercise and will be held at B3 Personal Training, in Doylestown.

Fleck is a registered and licensed dietitian-nutritionist who blends this training with functional medicine to create individualized nutrition plans tailored toward the whole self.  “In my practice, we work beyond the ‘conventional nutrition bubble’ and think about health functionally and holistically. We address nutrition from its roots rather than a ‘Band-Aid approach’ that just manages symptoms through diet without resolving the core issues,” says Fleck.

For more information, call 215-257-5301, email Audrey@FunctionalOrigins.com or visit FunctionalOrigins.com.

May 2016 Issue