A. - Fatigue is a common complaint in a physician’s office.  Many people are feeling run down and tired.  They don’t wake up rested and have a lack of energy in completing daily tasks of life. Naturopathic medicine aims to find the cause of fatigue.  Although there are many reasons for fatigue ranging from insomnia to vitamin and mineral deficiencies, under active thyroid function – or hypothyroidism - is often a part of the problem. 

The thyroid is a butterfly shaped gland located in the front part of the neck, just below the larynx – or “adam’s apple”.  When stimulated by signals from the hypothalamus and anterior pituitary – which are parts of the brain – the thyroid gland releases the hormones T3 and T4 into the blood.  The T3 hormone is the active form of the hormone that actually affects tissue, while the T4 hormone is mostly inactive and is converted to T3 in the liver and kidneys.  The thyroid hormones have many important functions in the body including regulating the body’s metabolism. When your metabolism is decreased, your whole body will feel it!  Not only will you feel constantly tired, you may also experience symptoms such as weight gain, water retention, constipation, cold feet and dry skin.

One of the possible causes of hypothyroidism is an autoimmune condition called Hashimoto’s disease.  MORE INFORMATION…. 

Created by a Canadian mom, Darling Bijou is jewelry for the most precious jewels of all…our children! Read more

We are in an absolute tizzy about the JP Lizzy diaper bags! This chic line of diaper bags is new to Canada and comes in loads of different styles and colors. They are backpacks, messenger bags, purses and one of our favorites, the tote. Read more

Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute

Polenta:
4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed

Marinade and Vegetables:
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms

Make the Polenta:
Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, "rain" in the polenta by letting it stream through your fingers. (This will prevent lumping.)

Reduce the polenta to a gentle simmer; it must be stirred constantly for 25 to 35 minutes to prevent lumps or scorching. Be very careful when stirring, the mixture is very hot (think lava) and can burn you if it boils and sputters. If it begins to boil cover the pot and reduce the heat until boiling stops!

The polenta is cooked when it is no longer grainy and has become creamy. (My grandmother says good polenta takes 30 minutes, great polenta takes 1 hour).

Stir in the Parmesan and basil and pour onto a buttered sheet pan to cool. When cool, cover with plastic wrap and refrigerate. Cut the polenta into any shape you desire that's structurally sound. In other words, a shape that won't fall apart on the grill easily, or be difficult to remove from the sheet pan after roasting. Squares, triangles, stars etc.

Make the Marinade and Vegetables:
Whisk together the vinegar and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste. Toss the vegetables with the marinade.

When ready to serve, preheat an outdoor grill or indoor grill pan.

Brush the polenta lightly on both sides with olive oil and grill, turning once, until the edges are brown and crispy.

At the same time grill the vegetables until they are tender but still firm.

Pile the vegetables on top of the polenta, then stand back and wait for the applause!

Food Adventures by Elisabeth Luard & Frances Boswell
Suitable for 9 months onwards Read more