Semester begins Oct 3 2019

Semester begins Oct 3 2019

Over at the Dogwood School of Botanical Medicine we’re less than a month away from the beginning of the 2019 Fall semester. And for a limited time they’re offering a 20% discount on all their online programs! Flexible, high quality education to support you on learning journey, suitable for beginners and practitioners alike. Make sure to click on the links below to receive this discount. And please check out our testimonials!

Phytomedica: Theory and Practice of Herbal Medicine

Phytomedica program is an integrated approach to the use of nutrition, herbal medicine, and preventative medicine in clinical practice, drawing upon several traditions and aspects of medicine, including Ayurveda, Chinese medicine, and clinical nutrition.

The program is divided into fourteen modules, each of which details a specific area of clinical work such as gastroenterology, immunology, and reproductive function. Each module provides a detailed anatomical and physiological review of each body system, as well as traditional medical perspectives on that system, and a review of both medical and holistic treatment protocols for specific health issues.

Informed by tradition and science, and based on 20+ years of clinical experience, the Phytomedica program provides a solid foundation for anyone wishing to establish or enhance their clinical practice. Registration includes three years of access to the course content, discussion group, and live Q&As.

Click here to learn more about the Phytomedica program.

Purchase Phytomedica with a 20% discount.

Inside Ayurveda: Clinical Education for the Western Practitioner

Inside Ayurveda is a comprehensive and highly detailed online program that is an advanced introduction to Ayurveda. The program consists of a 612 page manual with extensive appendices, indexes and a glossary; on-demand video and audio classes; a recorded weekly Q&A webinar; assessment tools; and membership in our online forum for two years!

The Inside Ayurveda program is a component of the larger Mentorship program we offer at the DSBM, and students that successfully complete Inside Ayurveda are eligible to continue their studies with me in Nepal and India.

Click here to learn more about the Inside Ayurveda program.

Purchase Inside Ayurveda with a 20% discount.

Food As Medicine Online Learning Program

Based upon and expanded from the book Food As Medicine, this online learning program provides for a highly detailed and comprehensive approach to the subject of nutrition that is far beyond the scope of most nutrition programs. Registration in the Food As Medicine program provides you with access to video and audio classes; a recorded Q&A webinar; assessment materials; and membership in our online forum over a two period. In addition to these resources, we have a small library of instructional videos that will show you how to utilize the many techniques discussed in this course

Click here to learn more about the Food As Medicine program!

Purchase Food As Medicine with a 20% discount.

Breakfast bowl

I typically recommend to most of my patients that they eat a high protein, high-fat breakfast, which is better suited to providing them with a stable energy source throughout the day. Most of the time these range from foods like eggs and vegetables, to fish or meat, but sometimes these foods are too heavy or warming. This recipe is a nice alternative to my typical recommendations, and is ideally suited to the summer months when the fire element tends to become over-balanced, requiring foods that are less heating in nature.

1 cup whole grain, e.g. brown rice, quinoa, buckwheat (fermented, p. 142)
2 cups water
¼ tsp. salt
1 quarter chopped, medium cucumber
2 handfuls of sprouts, e.g. alfalfa, broccoli, onion
1 finely grated carrot
2 handfuls chopped leafy greens, e.g. arugula, romaine, radicchio
2 tbsp. tahini
1 tsp. tamari
hemp hearts (hulled hemp seeds), as a garnish

Add fermented grain, water and salt to a medium pot, bring to a boil and reduce to a simmer. Cook the grain for the required amount of time. Chop all the vegetable ingredients and place into a bowl. When it’s done add the hot, freshly cooked grain over top of the raw vegetables. Mix up the tahini and tamari in a measuring cup, and pour over top of the grains, mixing well. The hot grains help cook the raw vegetables, making them more digestible. Garnish with hemp hearts to boost protein and fat content. Serves two.

Mexican Chicken Stew

Mexican cuisine is a unique blend of flavors that mixes Old World herbs such as garlic, oregano, cumin, cinnamon and lime, with distinctly Central American representatives such as chili, cacao, epazote, and annatto seed (achiote). With its reliance upon soupy stews and legume dishes, Mexican cuisine is in many ways similar to Indian cuisine, relying on a highly flavored mixture of spices and herbs called a mole that resembles the masala spice mixtures used in India.

This recipe calls for the chipotle pepper, which derives its unique flavor from carefully smoking the chili over different types of wood including mesquite, hickory, oak and other hardwoods. Although ripe jalapeño peppers are typically used, a variety of other peppers can be dried and smoked for this purpose including the relatively mild pasilla pepper, the hotter morita and serrano peppers, and the catecholamine-pumping habañero. Smoking the chili peppers reduces the intensity of heat by about 20-30%, and adds an earthy, smoky flavor that is distinct to Mexican cuisine. If you can’t get chipotle, you can try making your own chili powder by dry roasting cayenne pepper with other herbs such as paprika, and smaller amounts of cinnamon, nutmeg, clove and black pepper. Chili peppers are excellent to enhance digestion, eliminate congestion (kapha) and promote good circulation, but are contraindicated in excess heat (pitta) and dryness (vata).

This recipe also calls for epazote, a relative of lambsquarters and a frequent weed of Mexican gardens. It has an aromatic flavor reminiscent of gasoline or paint thinner, but when cooked yields more of a citrusy herb flavor. It is used to enhance the digestion of legumes, and is excellent to prevent and rid the body of parasites, which are more common in warmer climates like Mexico.

1 whole chicken
2 onions, chopped
2-3 stalks celery, chopped
6 roma tomatoes, chopped
1 head garlic, minced
2 tbsp. dried oregano
2 tbsp. paprika
1 tbsp. dried basil
1-2 tsp. dried epazote
1 tsp. cumin seed
2-3 dried bay leaves
2-5 chipotle dried peppers, finely chopped
1 tsp. salt
1 tsp. black pepper
2-3 tbsp. olive oil
cilantro, as garnish
goat feta, as garnish

In a pressure cooker at medium heat, sauté onions and celery, and add in garlic, oregano, paprika, basil, epazote, cumin seed, chipotle peppers, salt and pepper. Cook until onions are translucent and add in tomatoes. Move all the vegetables to the side of the pot and place the whole chicken in the center. Add in 2-3 cups of chicken stock and the bay leaves. Cover pressure cooker, bring to a boil and then cook under highest pressure for 60-80 minutes. This can also be cooked in a Dutch oven for approximately 2-3 hours at 350˚F/180˚C. Before serving, use a spoon to break the chicken into small pieces and remove the large bones. Serve with freshly made tortillas and/or rice, and garnish with crumbled goat feta and chopped cilantro.